April 2, 2018 Restaurants



Nowadays, most of the Chinese cuisine restaurants brought into not only those authentic chinese cuisine recipes the market, but also introducing and emphasising seafoods selection to meet the market demand. Here in Sentul, Kuala Lumpur we have successfully discovered and recognised the famous chinese seafood restaurant “Lau Heong” led by the second generation successor Mr. Heng Wat Kiang.

Mr. Heng Wat Kiang is the current owner and successor of “RestoranMakanan Laut Lau Heong”. His father, Mr. Heng, was the founder and owner of the restaurant established in year 1978. Before that, his father opened a stall at the roadside in Sentul and started introducing the chinese delicacies to many customers. It has been receiving many positive response from the regulars and it is considered the most famous chinese restaurant in Sentul.

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Mr. Heng Wat Kiang was born in 1969 in Bagan Datuk, Perak. He first stepped into the F&B industry when he was 8 years old, helping his father in the roadside stall and eventually took over his father’s business after his father retired. His dedication and persistence in operating the restaurant have attracted many regular customers who have been enjoying the food in the restaurant since they were still young.

The first signaturefood in “Lau Heong” is the Claypot Catfish. The owner specially selects the wild catfish because the texture of the meat is better than the domesticated ones. The sour and spicy flavours contain the homemade sauce which requires more than 6 ingredients including ginger and garlic. Moreover, the fresh wild catfish makes the whole dish even more delicious.

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The next signature food will be “Curry Red Fish Head”. The curry paste takes at least 10 ingredients to make. The curry is not spicy and has sweet and savoury tastes while the fish is fresh and the texture of the meat is soft. It takes around 10 minutes to prepare this amazing signature Curry Red Fish Head.

Besides that, the owner also recommended his signature “Prawn and Sotong”. The homemade sauce is what makes the whole dish more appetising and delicious. The prawns and Sotong (Squid) must be fresh so that they do not have odd taste and the texture of the meat will be soft and “Q”. In overall, it has a sweet and mild savouryflavours and it has been the customers’ favourite in the restaurant.


The fourth recommended food is their “Signature Sichuan Stingray”. First, the stingray is steamed. After that the homemade sauce which is added with more than 5 ingredients is then cooked and added with more ingredients before it is poured onto the Stingray. The best stingray would be around 800g-1200g because it has the best texture. This stingray when mixed the sauce tastes spicy and savoury.

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Last but not least, the owner also recommended his “Shrimp Paste Fried Chicken Wings”. The chicken wings are first marinated with shrimp paste and other 6 ingredients. They are then deep fried and it is ready to be served. This crispy and savoury chicken wings are one of the must order food in “Lau Heong”.


Other than the recommended selections, “Lau Heong” also provides other signature delicacies to the customers. Do come and have a try at 43 A-0-9, Jalan 3/48A, Sentul Perdana, Bandar Baru Sentul, 51000 Kuala Lumpur.


RestoranMakanan Laut Lau Heong

43A-0-9, Jalan 3/48A,

Sentul Perdana,

Bandar Baru Sentul,

51000 Kuala Lumpur


Operating hours : Monday – Saturday (11am – 3pm, 5.30pm – 10.30pm)

Sunday & Public Holidays (11am – 10.30pm)

(Closed on Monday and Tuesday in monthly basis)


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