What new Cantonese dishes are offered at Cheow Sang?

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New Cantonese Dishes at Cheow Sang

Cheow Sang, now located at the Sunway Mas Commercial Center, has expanded its offerings beyond its traditional Teochew bak kut teh and fried fish head. Under the culinary direction of Chef Hugo, the restaurant now features a diverse range of Cantonese-style cooked dishes. These include Hainanese chicken rice, black truffle fresh water prawns with Hong Kong yee mee, and stir-fried Hong Kong lettuce with dace. The menu also incorporates premium ingredients like lobster, Soon Hock fish, and Iberico pork, reflecting the skills Chef Hugo honed under the late Chef William Kwok.
Signature Hainanese Chicken Rice

The Hainanese chicken rice is a notable addition to the menu, featuring juicy meat with a slightly crisp, yellow-hued skin. It is served with fragrant ground ginger and fluffy rice. While the rice's fragrance can be inconsistent, the dish itself is highly recommended, with some patrons seeking seconds. It is advisable to pre-book this dish several hours in advance to ensure availability, with a half portion priced at RM48 and individual bowls of rice at RM6.
Truffle Prawns with HK Yee Mee

A decadent option available is the black truffle fresh water prawns with Hong Kong yee mee. The noodles are a highlight, offering an ideal al dente texture and a smooth finish lightly coated in truffle paste. While the dish is elevated by the truffle flavour, the inclusion of river prawns is noted as potentially less impactful than other seafood options. The establishment also offers other seafood preparations such as Boston lobster and sea prawns in a Typhoon style, or clams with yellow beans.
Stir-Fried Vegetables

The vegetable selection includes several well-executed dishes. The Hong Kong lettuce, described as having a crunchier texture similar to yau mak, is stir-fried with canned dace fish and black beans, providing a savoury flavour without being overly oily or salty. This dish is available in small (RM20) and large (RM25) portions. Other vegetable options include fried organic lady's fingers with shrimps and Chinese cabbage with shrimps, both priced at RM15 and offering a lighter taste from the dried shrimps.
Premium Ingredients and Double Boiled Soups

Beyond the specific dishes, Cheow Sang now offers a broader array of premium ingredients. These include lobster and Iberico pork, prepared in various Cantonese styles. A significant feature inherited from Chef William Kwok's Hong Kong culinary background is the extensive list of double-boiled soups, which are rotated daily. Options include wild haruan fish with watercress, roast pork bone with radish, and fish maw with premium chicken soup, which requires at least three hours' advance notice. The double-boiled pepper pig's stomach soup, priced at RM88 for sharing, is noted for its sweet taste and tender ingredients, with a restrained use of white pepper.

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What new Cantonese dishes are offered at Cheow Sang?

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