Yang Yang Hong, Sitiawan

I first learnt about Yang Yang Hong from my cousin, who insisted the food here is good. It’s been a while since I last visited Sitiawan, so my food radar definitely needed an update — and this spot delivered.

Yang Yang Hong specialises in traditional Hock Chew cuisine, alongside familiar tai chow dishes for those less accustomed to the cuisine. For me, the flavours here felt deeply nostalgic, reminiscent of meals I used to enjoy at my grandparents’ home.

Red rice wine chicken soup

Ang Jiu Mee Suah (Red Rice Wine Chicken Mee Suah)

A quintessential Hock Chew dish, ang jiu mee suah is often served during birthdays, Chinese New Year, and homecomings. The flavour hinges heavily on the quality of the red rice wine — and Yang Yang Hong gets it right.

The broth carries a gentle sweetness layered over fermented notes, with a noticeable ginger kick. The balance between savoury, sweet, and warmth is spot on, making this a comforting and well-executed version.

Hock Chew tofu soup

Hock Chew Tofu Soup

This dish holds a special place in my heart — it’s something my grandparents often cooked for us growing up. Think of it as a humble, comforting version of shark’s fin soup. Yang Yang Hong serves one of the best versions I’ve had so far. It’s hearty, flavourful, and deeply satisfying. A dash of black vinegar enhances the flavours beautifully.

Lam peh yoke (sweet and sour pork ribs with pickled mustard stem and yam)

Lam Peh Yoke (Braised Pork Ribs with Yam & Pickled Mustard)

Also known as lan pai gu in Mandarin, this is a rare Hock Chew dish that’s increasingly hard to find. Made with pork ribs, yam, and spicy pickled mustard stem, the dish has a unique “mashed” texture. Yang Yang Hong does a commendable version. I even packed some back to KL — and surprisingly, it held up well after freezing.

Sweet and sour fish fillet

Sweet & Sour Fish Fillet

This dish leans bold with its tangy and sweet profile, best enjoyed with white rice. While it’s not my personal favourite (even as a child), it was a hit with the kids and non-Hock Chew diners at our table that night.

Hock Chew lohbak

Hock Chew Lohbak

Unlike the more common versions, Hock Chew lohbak is more meat-forward and chewier, with less emphasis on five-spice powder. Traditionally served as part of a banquet platter, it’s interesting to see it offered as a standalone dish here. Best eaten with Kampung Koh chilli sauce for that nostalgic pairing.

Sweet & sour fish maw soup

Koh Ru (Fish Maw Soup)

The chef here makes an excellent koh ru, a sweet and sour fish maw soup that I dare say surpasses versions I’ve tried at Lido (my previous favourite) and Bei King (which belongs to a relative of my late mother). The gravy strikes a great balance — tangy, slightly spicy, and subtly sweet — while the fish maw is cooked perfectly, airy and tender.

Hock Chew oyster omelette

Hock Chew Oh Chien (Oyster Omelette)

Hock Chew-style oh chien is typically deep-fried into a fritter, resulting in a crispy, airy texture. While I would have preferred a slightly fluffier centre, this version was still enjoyable, with good savoury notes from the oysters.

Hock Chew chap chye

Hock Chew Chap Chye

The chap chye here is cooked with a touch of red rice wine lees, adding depth to the flavour. Strong wok hei gives the vegetables a smoky aroma, making this a solid accompaniment to the richer dishes.

Stir-fried dragon’s beard (for the non-Hock Chews)

Chai Yu Mein

I packed a portion of chai yu mein for supper, and it turned out to be quite decent. This dish is an acquired taste — it’s essentially a wet-fried noodle with plenty of gravy. Some versions suffer from a strong alkaline taste, but here, the wok hei balances it out nicely.

The bill was RM341 for all the above, including two more lam peh yoke and one chai yu mein (takeaway)

Overall, I enjoyed my meal at Yang Yang Hong. While I didn’t explore their non-Hock Chew offerings, their execution of traditional dishes feels authentic and true to the Hock Chew palate — something that’s increasingly rare. If you’re planning a visit, keep an open mind — Hock Chew cuisine can be an acquired taste, but when done right, it’s incredibly comforting and satisfying.

Also, don’t be surprised to spot housefly paper traps on tables — it’s a common sight in Sitiawan eateries.

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Ambiance: 5.5/10
Price: 7/10
Food: 7/10 (non-halal)
Verdict: They serve the best version of sweet and sour fish maw and tofu soup in Sitiawan so far.

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Restoran Yang Yang Hong
No. 3, Taman Ria Jaya,
Jalan Raja Omar,
32000 Sitiawan, Perak.
Tel: 016-555 4713
Business hours: 6pm till 10pm
(closed Wednesday)