Food & Wine

Fujian and Fuzhou Cuisine in KL, Malaysia

Updated: 12 Jul 2009
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Hokkien (Minnan) flavours: Sifu Oh (right) has lined up a menu of traditional

Fujian- and Fuzhou-style dishes for the Hokkien cuisine promotion at Chynna.


CHYNNA at Hilton Kuala Lumpur marks its first collaboration with a local chef by introducing guests to the unique flavours of Hokkien (Minnan) cuisine prepared by Hokkien sifu (master) Oh Fuu Yong.


The 61-year-old, who runs her own restaurant in Sungai Way, Petaling Jaya, has lined up a menu of traditional Fujian- and Fuzhou-style dishes for the promotion.


Oh, whose ancestry can be traced back to China’s Anxi county in Fujian province, described Fujian cuisine as light but flavourful.


“The Fujian style is known for the quality of the soup stocks and bases used to flavour the dishes and stews, while the Fuzhou style has a mixed sweet-and-sour taste.


“Fujian province is also famous for its wine-marinated dishes, hence rice wine is commonly used,” she said.


Oh nurtured her passion for cooking by helping her mother in the kitchen back home in Batang Kali, Selangor, and learnt the recipes for the Fujian dishes that had been passed down through generations.


The recipes for the Fuzhou dishes came from her husband’s family.



Traditional Fuzhou dish: Claypot Stewed Chicken with

Fermented Red Glutinous Rice in Fuzhou Style.


Among the items featured in the promotion are Fried Potato Flour Noodle, which looks similar to Char Koay Teow although it is slightly different in taste, Homemade Wok-Fried Rice Cake with Minced Chicken, Fried Tapioca Flour Noodle, Handmade Fuzhou Noodle with Glutinous Rice Wine, and Mee Sua Cake.


For dishes, there is Fujian Style Stewed Fish Maw with Mushroom, Braised Sea Cucumber with Baked Fish Maw and Handmade Chicken Balls, “Hua Diao” Wine Chicken with Homemade Rice Cake, and Stewed Chicken Balls with Mushroom and Mustard Plants.


The Stewed Seasonal Fish with Braised Peanuts is a delightful fish dish with rice wine-infused gravy that gives it a heady flavour.


The Claypot Stewed Chicken with Fermented Red Glutinous Rice in Fuzhou Style derives its reddish hue from the red glutinous rice, which Oh said was made from wine cake.


Oh’s personal favourite is the Braised Fish Maw Soup with Pickled Vegetable in Fuzhou Style.


She also recommends the Homemade Spring Rolls in Fujian Style.       


Although pork is traditionally used for a number of dishes, Oh said she had adapted her recipes to incorporate a different type of meat.


She also makes the noodles herself to ensure its authenticity.


Asked about the difference in handling her own restaurant and collaborating with the hotel, Oh said with a laugh that the latter was easier as she played more of a supervisory role.


The Hokkien cuisine promotion is served alongside Chynna’s menu of Cantonese-style cuisine, including desserts.


It is available until July 12.


CHYNNA, Hilton Kuala Lumpur, 3 Jalan Stesen Sentral, Kuala Lumpur (Tel: 03-2264 2592/96). Business hours: Lunch; Mon, Wed & Sat; noon-2.30pm. Dinner; Mon-Fri; 7.30pm-9.30pm. Pork-free.




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