Wong Kok Char Chan Teng 『 旺 角 茶 餐 厅 』

Wong Kok Char Chan Teng emerges as a slight twist from usual Hong Kong cuisine, boasting an impressively wide variety of all-day bites. There is only one outlet in Singapore but numerous joints in Malaysia.Stepping into the outlet at KSL City, I thought I was entering a fusion bar or some karaoke joint in China.
The menu had an overall colourful layout that speaks of the vibrant, bustling feel of the cosmopolitan city.
There were so many items on the menu that I had no idea what to select with a limited space in my stomach. Nonetheless, here's a review of what I've tried over a couple of visits.


Seafood Cheese Angel Hair in Portugese Sauce - RM16.20

Angel Hair is one of my favourite pasta and probably my mum's specialty, but Wong Kok's version sadly does not really satisfy. The cheese was soothingly mixed into creamy sauce, with sufficient amount of seafood spewed across the plate. Although the plate appears huge, the portion of rice is barely sufficient.


Sliced Beef Akamiso Ramen - RM13.80

The word 'ramen' evokes thoughts of Japan rather than Hong Kong. Tucking in, I found the broth clear and absolutely delicious. With generous portions of beef swimming in the noodles, I would recommend this to foodies not fussy about the authenticity of Japanese food as this is a revised rendition of ramen.


Pork Chop Cheese Baked Rice in Hong Kong Style RM16.20

Other than presenting the cheese baked rice on aluminium foil, there is nothing very inspiring about this creation. Because Hong Kong is highly associated with the dim sum basket, having your baked rice in a basket probably does make one 'feel Hong Kong'. However, this dish feels easily accomplished at home with my oven.

Chicken Chop Baked Rice with Cheese Sauce - RM16.20

One of my favourites is the Chicken Chop baked rice with cheese sauce. How is this different from the Hong Kong Style cheese baked rice? I haven't got a clue. The only possible difference appears to be that the cheese sauce packed in more cheese than the Hong Kong style rice.
The chicken was thoroughly juicy and tender, and had less fats compared to the chicken used in the ramen. After gobbling the entire basket, I still felt quite hungry. 


Chicken Chop  Japanese Soup Udon - RM13.80

I am tempted to label this dish the 'Worst-tasting dish I've ever had in my life'. The chicken chop was covered with so much fat that I had an aching in my heart a few hours later (literally and figuratively). The broth is similar to that of the Akamiso Ramen.
Each strand of udon was so hard to chew, I felt I was eating plastic. It was not at all satisfying.


French Toast - RM5.00

I'd appreciate it if Wong Kok Char Chan Teng did away with this 'Happy Bakery' snack. Deep-fried in oil and butter, my throat was crying for help and turned slightly sore. Perhaps a more angelic side to this dish is that it tasted soothingly sweet. However, it was definitely too oily.

Wong Kok Char Chan Teng
Lot L1-99, KSL City, 33, Jalan Seladang,
80250 Taman Abad, Johor Bahru.
Tel : 07 - 2891 736
Opening hours: 10am - 10pm
Wong Kok Char Chan Teng 『 旺 角 茶 餐 厅 』 Wong Kok Char Chan Teng 『 旺  角  茶  餐  厅  』 Reviewed by Shermaine Lau on 7:53:00 PM Rating: 5

2 comments

  1. The only time I tried hongkong cuisine in JB, I was also deeply disappointed and came down with a case of MSG-overdose. :(

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    Replies
    1. Oooh did you try Wong Kok's too? I think the one at Bugis tastes better!!

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