Sun Kar Hee Restaurant in Taman Kok Lian serves up seafood delight with their ‘pao fan’

KUALA LUMPUR, Sep 11 — Pao fan, a traditional Teochew dish featuring rice soaked in a savory broth, has left a lasting impression on me since my first encounter with it. The rich, sweet broth from a restaurant in Kuala Lumpur's Taman Kok Lian, Sun Kar Hee, drew me in. Boasting a combination of crab, white prawns, lala clams, scallop, dried scallops, abalone, and thick slices of giant grouper, the broth delivered a subtle sweetness that allowed the seafood's natural flavors to shine through.

Alongside the tender, meaty slices of fish, the crispy rice added a delightful crunch, making the dish a complete meal. Complementing the main course, we sampled a side dish of stir-fried celtuce with wood ear fungus, carrots, and white shimeji mushrooms, topped with toasted pine nuts. The celtuce's tender crunch and the pine nuts' pop provided a delightful textural experience.

Despite the appealing large-format dishes, the pao fan secured my return. With a reputation for quality seafood and a 37-year history, Sun Kar Hee is a must-visit for seafood lovers.