Sun Kar Hee Restaurant in Taman Kok Lian serves up seafood delight with their ‘pao fan’

In a review of Sun Kar Hee, a renowned seafood restaurant in Kuala Lumpur, the writer praises the establishment's luxurious pao fan, a Teochew dish featuring rice submerged in a rich seafood broth.

The dish, aptly named Seafood Treasure, includes crab, prawns, scallops, and more, offering a refined flavor profile and feeding four to five people.

Despite many tempting large banquet-style dishes, the pao fan stands out as a must-try for visitors.

The review notes the restaurant's long-standing reputation for fresh and high-quality seafood, enhancing the overall dining experience.

KUALA LUMPUR, Sep 11 — The first time I tried pao fan — a classic Teochew dish of rice submerged in a pork or seafood broth, usually topped with crispy rice — it unlocked something in me.

Growing up, I did enjoy my rice sufficiently lubricated, but submerging it entirely in broth felt a touch too close to congee territory, which I hated. I wanted banjir , not Guantanamo.

Any concerns about rice soaked to a soggy, mushy death in coloured water were immediately quelled by the first mouthful.

My first pao fan , admittedly, was a pretty luxe one: river prawns gave the broth a rich, sweet flavour and a bright orange hue, while the crispy rice gained a brittle, candy-like texture from the plunge.

It left a lasting impression of what pao fan could be.

So when I heard I might find a great one off Jalan Ipoh, off the deep end I went.

I felt a familiar sensation, yet I was arguably more impressed when the pao fan was presented to me at Sun Kar Hee, a 37-year-old Chinese seafood restaurant in Taman Kok Lian, just off Jalan Ipoh.

Situated on the corner of a quiet row of shops, the restaurant is half air-conditioned, half open-air.

The pao fan here is aptly named Seafood Treasure (RM428), justifying its price with quantity as much as quality: crab, white prawns, lala clams, scallop, dried scallops, abalone and thick slices of giant grouper make up the broth's contents, along with cooked rice and crispy rice. It comfortably feeds four to five.

The thing about most brothy seafood dishes like these is that, for all the work that goes into their preparation, it comes down to how good and — though the two are not equivalent — how fresh the seafood is.

And that is where being as established as Sun Kar Hee becomes a real trump card for a seafood restaurant.

Because the crab and lala clams were sweet; the white prawns and great scallop, buoyant and firm; and even with the odd bone, the thick, meaty slices of giant grouper held their structure like well-rested steak.

And the broth delivered a far more subtle, refined sweetness than the first I tried, leaving room for a more savoury, briny character to come through.

All of it, dutifully soaked into both the cooked and crispy rice.

You could have a complete meal at Sun Kar Hee.

There’s no shortage of large, banquet-style dishes fit for big groups like claypot drunken chicken and stewed pork trotters with sea cucumber, but my decidedly small group had already begun feeling the effects of our pao fan .

In the interest of balance, we ordered a vegetable dish: stir-fried celtuce ( wosun in Cantonese) with wood ear fungus, carrots and white shimeji mushrooms (RM18), fascinatingly topped with toasted pine nuts.

Between the tender crunch of the celtuce and the pop of the pine nuts, the dish made for a wonderful textural experience.

And just because we wanted something to snack on while waiting for the pao fan — the restaurant did inform us that it would take 20 minutes — we also ordered a small portion of cili padi pork belly (RM32), and nibbled on slices of fatty belly in a sweet, sticky sauce with spicy bird’s eye chillies and lots, lots of red onion.

It has to be said, the rest of the large-format dishes at Sun Kar Hee looked really tempting. I may even consider trying one or two on my next visit.

But I’d have to come with a really, really big group, because there’s no way I’d bring anyone here without letting them try the pao fan .

Sun Kar Hee Restaurant

Taman Kok Lian, Kuala Lumpur.

Open:11.30am-9.30pm. Closed on Tuesdays.

Facebook: Sun Kar Hee Restaurant

* This is an independent review where the writer paid for the meal.

* Follow us on Instagram @eatdrinkmm for more food gems.

* Follow Ethan Lau on Instagram @eatenlau for more pao fan and other eating adventures.

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在对吉隆坡著名海鲜餐厅孙嘉熙的评论中，作者称赞了该餐厅的豪华虾饭，这道潮州菜的特色是将米饭浸泡在浓郁的海鲜汤中。

这道菜名为“海鲜珍宝”，包含螃蟹、虾、扇贝等多种海鲜，口味精致，可供四至五人食用。

尽管有很多诱人的大餐式菜肴，但包饭仍然是游客必尝的美食。

评论指出，这家餐厅长期以来以新鲜优质的海鲜而闻名，提升了整体用餐体验。

吉隆坡，9 月 11 日讯——我第一次尝试了泡饭——这道经典的潮州菜是将米饭浸泡在猪肉或海鲜汤中，通常上面还会放上脆米——它开启了我内心的某种东西。

小时候，我喜欢米饭稍微湿润一些，但完全浸泡在汤里感觉就太像粥了，而我讨厌粥。我想要的是班吉尔（一种尼日利亚传统食物），而不是关塔那摩监狱。

第一口下去，所有关于米饭会被浸泡在有色水中变得软烂成糊状的担忧都立刻烟消云散了。

说实话，我吃到的第一碗包子饭相当豪华：河虾让汤汁变得浓郁香甜，呈现出明亮的橙色，而脆米在浸泡后变得酥脆，像糖果一样。

它给我留下了深刻的印象，让我明白了锅巴可以是什么。

所以，当我听说我可能会在怡保路附近找到一个很棒的房子时，我就毫不犹豫地去了。

我感到了一种熟悉的感觉，但当在怡保路附近的郭莲花园（Taman Kok Lian）一家名为“孙嘉熙”（Sun Kar Hee）的37年历史的中国海鲜餐厅里，有人向我端上这道包子扇时，我却印象更加深刻。

这家餐厅位于一排安静的商店拐角处，一半有空调，一半是露天的。

这里的包饭名为“海鲜宝藏”（428令吉），名副其实，分量十足，物有所值：汤底包含螃蟹、白虾、啦啦蛤蜊、扇贝、干贝、鲍鱼和厚切石斑鱼，搭配米饭和脆米。足够四到五个人享用。

像这样的海鲜汤类菜肴，虽然制作过程很繁琐，但最终还是取决于海鲜的品质（虽然两者并不等同）以及新鲜程度。

正因如此，像孙嘉熙这样历史悠久的餐厅对于一家海鲜餐厅来说，就成了一张真正的王牌。

因为螃蟹和啦啦蛤蜊很甜；白虾和扇贝鲜嫩多汁；即使有零星的鱼刺，厚实多汁的巨型石斑鱼片也像熟透的牛排一样保持着形状。

汤底的甜味比我之前尝到的要柔和、精致得多，让更鲜美、更咸鲜的口味得以展现。

所有这些都被认真地吸收进了煮熟的米饭和脆米饭中。

在孙嘉熙餐厅，您可以享用一顿完整的正餐。

这里不乏适合多人享用的宴席大菜，比如砂锅醉鸡和海参炖猪蹄，但我们这人少的一组人已经开始感受到包饭的影响了。

为了均衡饮食，我们点了一道蔬菜：炒莴笋（粤语称作莴笋），配木耳、胡萝卜和白玉菇（18 马币），上面还撒上了烤松子，非常美味。

莴笋的嫩脆和松子的爆裂，为这道菜带来了绝妙的口感体验。

因为我们想在等待包饭的时候吃点零食——餐厅确实告诉我们需要 20 分钟——所以我们还点了一小份辣椒五花肉（32 马币），津津有味地吃着裹着甜甜的粘稠酱汁的肥五花肉片，酱汁里还有辛辣的小米椒和大量的红洋葱。

不得不说，孙嘉熙餐厅其他的大份菜肴看起来真的很诱人。下次去的时候，我或许会考虑尝尝其中一两道。

但我得带一大群人来才行，因为我不可能带任何人来这里而不让他们尝尝炒饭。

孙嘉熙餐厅

吉隆坡 Taman Kok Lian。

营业时间：上午11:30至晚上9:30。周二休息。

Facebook：新嘉熙餐厅

* 这是一篇独立评论，作者自行支付了餐费。

* 关注我们的Instagram账号@eatdrinkmm，获取更多美食资讯。

* 在 Instagram 上关注 Ethan Lau @eatenlau，了解更多包子和其他美食冒险故事。

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