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<\/a><\/p>\nThe founder cum first owner Mr. Kang Yan Chin, who all the while in the Trading Industry (Import & Export) having interest in eatery and foreseeing the market opportunity in the f&b industry made him decided and then successfully established his very first owned Chinese Restaurant officially named the \u201cHwa Poh Lou\u201d at Taman Mahawangsa in the year 2011 started with chinese dim sum and steamboat cuisines for about few years, then began converted into Chinese Cuisine Restaurant in the year 2014 introducing their in-house chef\u2019s recipes. Also running big occasional\/functional dining events with recently made more than 100 tables available under a roof here. Being generation passed onto their family\u2019s 2nd generation Yu Wooi took over the responsibility to further their exposure in the industry since year 2020. Finally being recognised among the best in town by the F&B E-Media for the year 2021 in the upper northern nation.<\/p>\n
In this Hwa Poh Lou Restaurant, the owners\u2019 very first top recommended in menus will be their signature \u201cBlack Pepper Lamb Rack\u201d which most wanted by their regulars all the while. Imported lamb rack\/ribs commonly selected, marinated in home recipes mixture then roasted with their chef\u2019s home-mixed black pepper sauce paste, and finally served with bamboo shoots & red onions will brings excellent lamb\u2019s texturing bites with nice pepper fair spicy taste of eatery that you must have a try when reached Alor Setar, Kedah.<\/p>\n
Secondly will be their very famous \u201cCantonese Watan Bittergourds\u201d, which among the restaurant\u2019s daily top seller favourite by the locals in the egg gravy veges corner. Fresh local planted bittergourd prepared in fine sliced pieces, wok-stired with crispy (deep fried) chicken egg flakes into fresh chicken egg poured onto and finally serve-starched in home soup base will brings unbelievable egg\u2019s smoothness with slight salted tasty egg gravy Watan Bittergourd eatery that you will neither found the same elsewhere in town.<\/p>\n Another will be their best \u201cSignature Beancurd\u201d (Tau Foo), which fully homemade too wanted by their customers recently. Homemade beancurd or tau foo (from chicken egg &soya milk mixtures) prepared in cube pieces, followed by deep fried then home-stuffed with chicken minced & ming prawn mixtures and finally served with their in-house oyster sauce broth sided with boiled veges will be the best combination that brings nice beancurd\u2019s smooth bites texture and salty sweet tasty of tau foo (beancurd) eatery into mouth that you will never regret after tasted here.<\/p>\n Moreover, they also introduced the chef\u2019s all time favourite recommended \u201cSesame Sauce Chicken with Ice-Plant Vege\u201d which like by the visitors today. Local fresh chicken prepared in boneless fillets, marinated overnight & floured-up followed by deep fried to cooked, served onto fresh local ice-plant veges with their homemade sesame sauce poured onto will brings best chicken\u2019s crunchy bites with sesame tasty swallowed into mouth that you really cannot missed when stepped into this best recognised Big Premier Chinese Cuisine \u201cHwa Poh Lou Restaurant\u201d at Alor Setar in the state of Kedah.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n