Foong Wei Heong is a decades-old typical Chinese-cuisine restaurant. The fact that it has survived after all these years and it is still drawing in the crowds (especially for dinners), is testimony that they do serve delicious and flavourful cuisines. Of course, most of us have frequented Foong Wei Heong. It is probably a yearning for old-style “choo char” that we are all back.
We started with the Hainanese Duo of Spring Rolls and Chive Prawn Rolls. It came with two types of tantalising sauces - Foong’s sweet chilli sauce and the customary Lea and Perrins Worcestershire sauce. Nice but it could do with a bit more crispiness. The second dish was Butterfly Prawn Rolls - deep-fried prawns wrapped in soft and fluffy steamed “pao” buns (mantao). It was OK, not outstanding.
The Honey Sauce Crispy Pork Slices is easily their stand-out dish. A good mix of sauces with honey. Yummy! The Amaranth in Superior Broth was refreshing. However, the Kinmen Oyster Omelette lacked the crispiness and aromatic flavour that is characteristic of Penang’s Or Chien. Perhaps, the dish was not serve immediately.
Our final dish, the fried Hor Fun was nicely done, delectable with wok hei. We were also served complimentary soya bean milk. A bill of RM267 for 7 persons and 6 dishes (including drinks and peanuts) is fair pricing.
American celebrity chef, Paul Prudhomme was spot on when he declared, "You don't need a silver fork to eat good food."
