Can Lah restaurant review: Singaporean-Malaysian cuisine at IFC Mall in Central, Hong Kong
- The former president of the Society of Chinese Cuisine Chefs, Francis Chong Wui-choong is now serving up his self-titled ‘Singmakase’ cuisine
- Translation: a selection of Singaporean-Malaysian dishes based on the best seasonal ingredients available
While you may not be able to travel to Singapore, chef Francis Chong Wui-choong is here to take your taste buds on a journey with his Singaporean-Malaysian offerings. The former president of the Society of Chinese Cuisine Chefs has launched Can Lah at the IFC, offering the self-titled “Singmakase”, a selection of Singaporean-Malaysian dishes based on the best seasonal ingredients available.
We started our meal with black Nyonya kuih pie tee (HK$88) which is a Peranakan or Nonya snack. The diner fills their pie tee, or tulip-sized pastry, with fillings like Chinese turnips and prawns, and Can Lah’s pie tee is infused with black charcoal to give it a more contemporary experience. Next to arrive is grilled sambal turbot fish (HK$238), Can Lah’s take on the traditional sambal stingray. The turbot seems like a safer and easier choice for diners, and the sambal is top-notch, packed full of flavours from sweet to spicy.
One of our favourites for the evening was hand-minced deep-fried shrimp roll (HK$68) based on chef Chong’s grandmother’s recipe. The prawns are chopped to create a paste which is flattened, then fried and rolled into a spring roll bursting with umami.
Chef Chong has also created a dry laksa with lobster seafood (HK$238), an interesting take on the usual soup-based laksas using a laksa sauce to stir-fry the noodles, giving a toastier aroma to the dish.
We are quite curious about other dishes like the baked grouper assam curry with puff pastry and can’t wait to come back to try them.
Can Lah, Shop 3075, Podium Level 3, IFC Mall, 8 Finance Street, Central, 2802 9788
