(New Menu Launching) Wong Kok Char Chan Teng @ Pavilion Mall, Kuala Lumpur

Wong Kok Char Chan Teng is one of the pioneers in Malaysia that started Hong Kong Style Café. Within 4 years, they have about 13 outlets around Klang Valley, Melaka, Johor and Singapore. Their main target market is teenagers and young adults whom love fancy foods and drinks.

So for this particular post, Mouthwatering-Food blogger was invited by Pavilion Wong Kok Char Chan Teng for food tasting which they organized an event to launch their newest menu cater to patrons that love CHEESE and some really fancy cocktail drinks.

First stop the drinks, the Aromatic Pineapple (starting from top left corner then clockwise); the drink is refreshing and sweet, with ice cream on top, it’s heavy (in taste) and cold. Then the Flaming Sun, also a very nice drink and yummy (nice name). And the Blue Valley, a bit weird taste but still a energizing drink. Lastly, Chocolate La Banana, full of chocolaty taste and with banana, sure patrons that love chocolate and banana will admire it…like Martin T…

Next, to the main course, Pancake Ham Roll with Cheese. Basically, its skin is plain flour and taste like not cooked. It wrapped with normal ham, a piece of cheese and some vege. Just a so so saja dish and not fancy enough (means taste wise).

Then, Boom Cheese Dumpling, a quite interesting dish where the chef uses fish paste and wrapped with cheese then oven baked with cheese again. Good with the first couple of bites, then a bit too much to swallow already…….

Cheese Toast with Minced Pork, it’s very crispy and tangy. The only fall back is too oily.

And this is the Cheese Baked with Taiwanese Sausage Pizza; actually this is not a bad dish and finds it crunchy…nice…

Cheese Baked Crispy Rice Lollipop, not a fan of this dish, but maybe a best seller for kids’ market. Anyway, it’s crispy and cheesy.

After that, Cheese Baked Banana Pancake. A dish with cheese, banana and pancake? And then bake together? Is neither nor a disaster dish or a marvelous dish. To mouthwatering-food bloggers, it’s a bit of both and weird.

Next, Cheese Baked Rice with Mix Mushroom. They cater this dish for vegetarian and of course, cheese lover too (sorry for the picture below, ate it half way, then remember that forgot to take picture..hahah). Likewise, this is something Wong Kok already serve in their old menu, cheese baked rice pork chop replace with mix mushroom, that’s all. Taste is alright.

And the Cheese Baked Taiwanese Sausage Pancake. No difference between the Taiwanese Sausage Pizza, it’s just that the chef replaced it with pancake as based. But prefer the pizza, taste weird with pancake.

They also offer Cheese Baked Crispy Rice Chicken Chop, comes with green salad and French Fries. The chicken chop is cover with rice and cheese and oven baked. The chicken is crispy as claimed by them and tangy. Patrons would sure love it.

Lastly, the Cheese Baked Rice Cake with Pork Fillet. Using rice (shape into circle) and oven baked with cheese. And pork fillet cover with tomato sauce (yes, taste like tomato sauce, a major turn off). The sauce is a disaster and doesn’t blend well with the rice and pork fillet. It also comes with green salad.

Overall, this new menu will be launch somewhere in June or July, depending on their preparation. Hopefully, their chef will rectify some of the dishes based on the comments above and good luck.

Food Review

Food Type: Chinese, Hong Kong (Non-Halal)
Address: Lot 6.01.E(1), Level 6, Pavilion Mall, Lot 168, Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia
Tel: +603-2141 8407
Price: Average RM11-20 per pax
Operating Hours: Daily (8am-2am)

Taste Rating: 6/10
Ambiance Rating: Nil
Service Rating: Nil
Value Rating: Nil

Overall Rating: 6/10