Klang has plenty of undiscovered food gems if you look around properly – it’s just the distance and traffic that hinders me from exploring the area often. When someone recommended Heng Ong Huat in Klang for dinner, a part of me was hesitant because I wasn’t familiar with the area and Chinese language is predominantly used.
Heng Ong Huat is relatively new judging from the interior but service was prompt throughout so I reckon there’s little or no teething issue. The menu is both in English and Chinese so I found ordering a breeze. We ordered the Heng Ong Huat Special Claypot Tilapia with Superior Pepper Soup (RM49.80) and it was one of the highlights of our meal.
You get deep-fried tilapia in a claypot of pepper broth, yam, abalone mushroom, enoki, preserved vegetables, wolfberries and red dates, stewed together to allow the flavours to complement one another. I find this very addictive as you get that spicy, peppery kick from the soup and plenty of sweetness from the dates.
As the soup boils further, the yam softens and thickens the broth so it becomes almost stew-like, which is even more delicious. My only issue about this dish is the fish – I’m not a fan of tilapia so next round, I’ll ask them to switch it with pomfret or grouper with extra charge. The broth pairs especially well with the Cordon Bleu Extra I must say. Do try it with a bit of cognac and you’ll taste the difference in flavour profile.
Another favourite of mine at Heng Ong Huat is the Signature Homemade Beancurd with Pumpkin (RM13.80 – small, RM17.80 – medium, RM22.80 – large). This features firm yet eggy beancurd pieces in thick pumpkin gravy. I like how there’s a play of sweet and savoury in this dish, where you get plenty of umami from the beancurd and the creamy notes of the pumpkin complements it overall. Simple but satisfying.
Seafood is quite fresh I must say, as the Dry Butter Prawns (RM29.80 – small, RM59.80 – medium, RM89.90 – large) is one of the more memorable prawn dishes I’ve eaten. The prawns were juicy and crunchy, accentuated by the crispy threads of butter-laced egg yolk for extra decadence. Not quite ideal for the waistline but life is short, so this is worth indulging in.
I didn’t quite fancy the Dong Po Pork (RM30.80 – small, RM60.80 – large) as it tasted a tad one-note for me. While I understand this is how Hokkien people cook their pork, I would have preferred the meat to be better flavoured and the fats, softer and more gelatinous. It does however, pair nicely with the Cordon Bleu Extra as the star anise in the gravy brings out the sweet notes of the cognac.
We ordered the Stir-fried Hong Kong Kailan (RM14.80 – small, RM19.80 – medium, RM24.80 – large) to offset the richness of the meal. Nothing fantastic but it helped cut through the richness of the prawns and pork.
Pricing is affordable here; our bill came up to RM175 inclusive of rice and tea. There is no corkage charge so you can always bring a tipple of your fancy. Despite my initial hesitation to visit Heng Ong Huat, I’m definitely coming back for more good food.
Food: 7/10 (non-halal)
Verdict: Hearty, unpretentious food at affordable prices.
Heng Ong Huat Restaurant
88, Jalan Batai Laut 4,
Tel: 03-3341 3288
Business hours: 11.30am to 2.30pm, 6.30pm to 10.30pm