If there's 2 words to describe Champ's at Centrepoint Bandar Utama, it has to be "damn shiok" (literally meaning awesome). I can't believe a place like this, disguised as a pub can serve such good hawker favourites! I have yet to try the other dishes but the few dishes that I tried last week was really top notch.
One of the recommended dishes were the Chee Yok Fun (Pork Noodles). You can opt for the rice vermicelli, flat rice noodles or the yellow noodles. Pork noodles remains as my must-eat dish at any hawker centre because I simply love pork!
This is no ordinary pork noodles that you can get from the hawker stalls because the chef/owner believe in using quality ingredients and hence the ahemm ahemm... price. It's RM18.90 a bowl *coughs* and you'll certainly think twice about having it again. However, due to the "shiok" factor of the pork noodle, you don't really have to think twice to come back. The minced pork is tender and the pork cutlets are smooth and slippery and the soup is made of a mixture of pork bones and chicken, both boiled for 1 hour before mixing them together. Hence, you can see that the broth is cloudy and thick. The best has got to be the generous portions of pork lard that is visible from the picture above. The pork lard added the extra "kick" to the noodles and it provides a crunch and crispy texture.
One of the recommended dishes were the Chee Yok Fun (Pork Noodles). You can opt for the rice vermicelli, flat rice noodles or the yellow noodles. Pork noodles remains as my must-eat dish at any hawker centre because I simply love pork!
This is no ordinary pork noodles that you can get from the hawker stalls because the chef/owner believe in using quality ingredients and hence the ahemm ahemm... price. It's RM18.90 a bowl *coughs* and you'll certainly think twice about having it again. However, due to the "shiok" factor of the pork noodle, you don't really have to think twice to come back. The minced pork is tender and the pork cutlets are smooth and slippery and the soup is made of a mixture of pork bones and chicken, both boiled for 1 hour before mixing them together. Hence, you can see that the broth is cloudy and thick. The best has got to be the generous portions of pork lard that is visible from the picture above. The pork lard added the extra "kick" to the noodles and it provides a crunch and crispy texture.
This is the proof that I enjoy the noodles. I almost licked the bowl clean apart from the 3 pieces of pork liver. Honestly the bowl of noodles is really big and I recommend anyone to share it if you're not such a glutton like me! Or you might not want to share this at all because afterall, this is probably one of the best expensive pork noodles you can get in PJ!
Equally "shiok" is its Char Koay Teow. At RM18.90, you'll get really huge prawns and a generous portion of crab meat floss on your fried noodles. I had a taste of it and it's bursting with "wok hei" (meaning charred taste from the cast iron wok), crispy pork lard, and wonderfully fried flat rice noodles. The funny thing is, according to my friend whom is quite a serious gourmand, he prefers it when the chef/owner is frying it. So, you might want to ask who is frying in the kitchen before you order this dish.
As Richard Nah (owner/chef) takes pride in his cooking and the quality of the food, he offers dishes that are second to none. We tried the roast pork (siew yoke) and also the caramelised pork (char siew) and they proved to be worthy of praises. He used the Wong Meng Kee siew yoke at the Pudu outlet (which is the best in town) as a benchmark. I have to admit that the siew yoke here has a more crispy skin but this one here is not as melt in the mouth as the best siew yoke in town. The char siew is sweet, tender and juicy. If you don't want to drive to KL, this is where you can get equally good roast pork. This one here costs about RM30.
One more cool factor about this place. While you indulge in the superdelicious food, you can also have a pint of beer or even a shot of whisky at anytime of the day. Richard also mentions that there'll be a live band playing on Fridays. There will be another Champ's opening soon at Bangsar Shopping Centre, just above Vineria and it's have a very nice layout. I know because I've seen the artist impression!
Equally "shiok" is its Char Koay Teow. At RM18.90, you'll get really huge prawns and a generous portion of crab meat floss on your fried noodles. I had a taste of it and it's bursting with "wok hei" (meaning charred taste from the cast iron wok), crispy pork lard, and wonderfully fried flat rice noodles. The funny thing is, according to my friend whom is quite a serious gourmand, he prefers it when the chef/owner is frying it. So, you might want to ask who is frying in the kitchen before you order this dish.
As Richard Nah (owner/chef) takes pride in his cooking and the quality of the food, he offers dishes that are second to none. We tried the roast pork (siew yoke) and also the caramelised pork (char siew) and they proved to be worthy of praises. He used the Wong Meng Kee siew yoke at the Pudu outlet (which is the best in town) as a benchmark. I have to admit that the siew yoke here has a more crispy skin but this one here is not as melt in the mouth as the best siew yoke in town. The char siew is sweet, tender and juicy. If you don't want to drive to KL, this is where you can get equally good roast pork. This one here costs about RM30.
One more cool factor about this place. While you indulge in the superdelicious food, you can also have a pint of beer or even a shot of whisky at anytime of the day. Richard also mentions that there'll be a live band playing on Fridays. There will be another Champ's opening soon at Bangsar Shopping Centre, just above Vineria and it's have a very nice layout. I know because I've seen the artist impression!
Champs Bistro
Lot F10, 1st Floor, Centrepoint,
Lebuh Bandar Utama,
Bandar Utama,
47800 Petaling Jaya, Selangor
GPS: 3.137988, 101.610124
Tel: 03-7722 5800
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