Do try it with a bit of cognac and you’ll taste the difference in flavour profile. hengongbet get deep-fried tilapia in a claypot of pepper broth, yam, abalone mushroom, enoki, preserved vegetables, wolfberries and red dates, stewed together to allow the flavours to complement one another. I find this very addictive as you get that spicy, peppery kick from the soup and plenty of sweetness from the dates. Klang has plenty of undiscovered food gems if you look around properly – it’s just the distance and traffic that hinders me from exploring the area often.
While I understand this is how Hokkien people cook their pork, I would have preferred the meat to be better flavoured and the fats, softer and more gelatinous. It does however, pair nicely with the Cordon Bleu Extra as the star anise in the gravy brings out the sweet notes of the cognac. As the soup boils further, the yam softens and thickens the broth so it becomes almost stew-like, which is even more delicious. My only issue about this dish is the fish – I’m not a fan of tilapia so next round, I’ll ask them to switch it with pomfret or grouper with extra charge. The broth pairs especially well with the Cordon Bleu Extra I must say.
When someone recommended Heng Ong Huat in Klang for dinner, a part of me was hesitant because I wasn’t familiar with the area and Chinese language is predominantly used. In Chinese culture, especially among people who celebrate Chinese New Year, the expression “Heng Ong Huat Ah” is often heard. These words are spoken as good wishes for someone to gain good luck, strength and abundant fortune. Drops of rain could be heard hitting the pane, which made him feel quite sad.
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