rif’s mother has the ability of talking about where to eat for the next meal after she has just finished a meal. I like that about her….because that’s something we have in common, besides our love for good food and travelling.
We were full from lunch, when she suggested dinner at this “really good assam fish place at Old Klang Road”. Obviously, I was game. Come dinnertime, the four of us were at Choon Sun, looking for a place to sit. Choon Sun isn’t quite a restaurant; I liken it to be more of a shack, with zinc roof and a “kitchen” by the roadside. Not that I’m complaining — I love such places.
I spotted a few Singaporean cars parked in front of the shack. According to rif’s mum, many Singaporeans drive here just to eat. The Lotus Leaf Fish (RM28) is a must order. Since we had to wait quite a bit for our food (full house), I observed how they prepared the fish. I also observed the chef, who was rotund. Quoting a French restaurateur, the late Fernand Point, “If a cook is skinny, never eat his food”.The tilapia is first deep-fried until crispy, and then wrapped in a lotus leaf doused with assam sauce and topped with plenty of chopped onions. The chef then fries the lotus leaf parcel in a wok, to allow the fish to absorb the assam sauce.We were most pleased with the end result — the fish was nicely flavoured with the piquant assam sauce, made with fresh onions, chilies, belacan and assam juice.rif’s mother insisted that I tried the Hong Siu Fish Head, but the lady who took our order said we wouldn’t be able to finish two large fish dishes. His mother got her way, but changed the fish head to a smaller sek pan/garoupa fish (RM28).This was also very delicious. The whole fish is first deep fried until crispy and golden on the outside, and tender on the inside. It is then braised in a thick, flavourful sauce comprising mushrooms, Chinese cabbage, snow peas, carrots, siew yuk and fried silken tofu. The flesh of the fish was smooth, sweet and firm, with no fishy smell or taste.The nam yue pork ribs (RM24) were kick-ass good and incredibly moreish. Marinated with fermented bean curd (nam yue), the ribs are then deep fried to crispy perfection. I couldn’t get enough of this. The meat was bursting with flavours — both its own and the flavour of the nam yue, and it has a most delicious layer of fat.Another hot favourite was the chiew pai tofu. This isn’t like any other chiew pai tofu — the “tofu” is made with mashed beancurd and fish paste, shaped into thin sticks and deep fried till golden brown. It tasted very good, especially when dipped into the sweetish chilli sauce. The only thing missing, was an icy cold beer.While some people find the ambiance off-putting, I think it adds character to the place. I’m definitely coming back to try more dishes (herbal chicken, kam heong clams, siong tong yuen choy and fried noodles) with more people.
*the place is located right next to Hup Hock Car Accessories, right before the turning into Taman Desa. Opposite the road is a Mazda showroom.
Food: 7/10 (non-halal)
Verdict: The food is pretty good and prices are reasonable. If you’re “cincai” like me, you wouldn’t mind the ambiance either!
Restoran Choon Sun
No. 3, Jalan Anggor,
4th Mile, Off Jalan Klang Lama
58100 Kuala Lumpur, Malaysia.
(Closed on alternate Thursdays)
GPS Coordinates: N03 05.940 E101 40.602