Fuzhou (Chinese: 福 州) is the capital of Fujian Province in China. Its inhabitants - the Foochow - spoke a unique sub-dialect (Hok-chiew) which is distinct from the Hokkien (Min) dialect spoken by the general Fujianese populace. In Malaysia, the Foochow people are a small minority amongst the 7 mllion strong Chinese community, but are predominant in cities like Sibu (Sarawak), Sitiawan (Perak) & Yong Peng (Johore).
That's why it's a delight to find this rare Foochow restaurant here in KL, where the Chinese population are predominantly Cantonese. Now called "Taste of Foochow", the restaurant actually started its life in 1959 as Hup Yick, which then specialized in selling the famous Foochow fishballs, differentiated from other Chinese fishballs by its minced pork filling.
Today, the founding chef-owner, Wong Tai Hoong, was still busy in the kitchens, cooking much of the food himself, although he's now assisted by his 2 sons & daughter.
What we had today:
- Deep-fried Foochow pancakes with crisp, golden crusts, and nice, savory minced pork, prawns, chives, mushrooms & seaweed filling;
- Foochow red wine "mee suah" ( 米線 or rice vermicelli) soup with chicken, ginger & wood-ear fungus. This was the best bowl of noodles (of *any* genre) which I'd had in quite a while! Loved the slightly sourish tinge which the home-made Foochow red-hued rice wine lent to the chicken consomme, with a nutty hint of sesame oil;
- Foochow fishballs with its trademark minced pork filling, absolutely delicious here;
- Fried sausage-shaped pork balls, which had a crisp, translucent skin. Addictive.
Taste Of Foochow 福洲滋味馆
14, Jalan Gajah, Off Jalan Yew
55100 Kuala Lumpur