Tak Fok Kepong 得福小厨, a Hong Kong Seafood Restaurant which has been in business for over a decade, gaining fame through their delicious seafood dishes, more particularly – Crab! Their crab is really cheap in price at only RM38/KG (* info at December 2016). Well-suit the current bad economy yet can fulfill the desire to enjoy good seafood without hurting the wallet. So, for a seafood feast, where else if not Tak Fok?
Black Pepper Fried Crab 黑椒炒蟹
As mentioned, crab takes the center stage in Tak Fok Restaurant. Various flavours are available, from more modern Cheese Butter Crab to Spicy & Sour Crab, Butter Sauce Crab in Claypot, Steamed Crabs with Chinese Wine & Egg White, Dry Butter Crabs, Crabs with Marmite Sauce, Kam Heong Crab in Spice Sauce, Black Pepper Fried Crab.
The restaurant is usually packed during dinner hours, even on weekdays. So do come early do avoid crowd. Queue already started when we arrived last week after work, around 7.30pm.
Cheese Butter Crab 芝士牛油蟹
Spicy & Sour Crab 酸辣炒蟹
We sampled 3 types of crab flavours during our visit, and enjoy spicy & sour crab the most. Very flavourful and appetizing sauce, better if you added an order of deep fried man tou bun to wipe off the gravy.
Badong Squids 巴东苏冬 RM17
Badong squids, our favourite among all. Sharp flavours that open up your palate, sour and spicy akin to laksa sambal sauce. Tak Fok has come out with a series of their homemade sauce, bottled or vacuum packed so you can also prepare them at home! Badong sauce is one of them. We’ve tried to resemble this dish at home, it is as good!
Pepper Salt Pai Guat & Tofu 椒盐脆香骨拼一口豆腐 RM16
Half portion of pepper salt pai guat and another half in pepper salt tofu. Both are addictive, great with beer. Tofu is cut into small, popcorn size hence it is easy to pop into your mouth, one by one, or two by two. Have the tofu while it is still hot so that you can savour the outer crunchy layer with spicy, salty, peppery coating, followed by soft texture within.
Braised Pork Belly with Pumpkin 金瓜红烧肉 RM28
Balanced layer of lean and fat pork meat braised till fork tender, a classic dish that is hard not liking it. What raise our attention is the hollowed pumpkin used to filled up the meat. Flavourful braised sauce infused into the already-cooked-till-soft pumpkin flesh.
Hot Stone Rice 石锅香饭 RM18
Hot Stone Spare Ribs with Black Bean Sauce Noodles 石锅鼓椒排骨河 RM16
Besides ala-carte sharing dishes, Tak Fok also offers noodles & rice menu including signature fried noodles, Cantonese fried noodles, braised hor fun with egg gravy, fried rice in Yangzhou style, Sin Chew fried mee hoon, sizzling black pepper udon mee and more.
We personally love Hot Stone Rice and Hot Stone Spare Ribs with Black Bean Sauce Noodles the most. The former is like Lap Mei Fan, heaped with plenty of flavours thanks to preserved meat. Eat till the bottom and srcub off some crunchy burnt rice, something that Summergirl says “essence of hot stone pot rice” LOL. The latter is not bad too. We normally have black bean spare ribs as sharing dish, so top it over a generous bowl of koay teow is something interesting to us.
口水鸡 RM16/ RM18
Coconut Curry Prawn 招牌椰子咖喱虾 RM30
Tak Fok signature curry pot, served in coconut shell. Rich and “lemak” loaded, mild in spiciness. Douse the gravy onto your rice!
In short, Tak Fok is quite a recommended neighbourhood Chinese restaurant. Price is very reasonable considering the portion given. Needless to say, a meal here is incomplete without getting your hands dirty with few orders of the crab, probably one of the cheapest in town. Come with more people for a more merrier dinner but do be early, or be ready to wait.
Photographer: Summerkid
Write-up: Summergirl
Tak Fok Hong Kong Seafood Restaurant 得福小厨
2-2A, Jalan Desa 1/3,
Kepong Desa Aman Puri,
52100 Kuala Lumpur, Malaysia.
Contact: 603 – 6272 3346
Opening Hours: 12PM – 3PM; 6PM – 11PM
Facebook: https://www.facebook.com/tak.fok.restaurant
