Write an article about Sheung Wan Noodle House’s Shunde-style hot pot gives one a true taste of Hong Kong’s famous Cantonese cuisine. (Daniyal Goh pic)
PETALING JAYA: It’s a common enough sight – people gathered around a table, all eyes on the steaming hot pot at the centre as morsels of meat and seafood are dropped into a flavourful broth, to be dished out later for all to share.
Should you be in the mood for some mealtime fun, head to Sheung Wan Noodle House, a true culinary gem that brings the authentic Cantonese flavours of Hong Kong to Malaysia.
Previously located in Cheras, the new restaurant has been in operation for only 11 months, yet already draws in crowds that occupy every table on weekends.
And yes, they don’t only sell noodles here, their hot pot is a crowd-puller.
Owner Laura Lee, a Malaysian who grew up in Hong Kong, said the restaurant is her way of sharing a passion for the food she loves. And the menu she has curated showcases a commitment to quality that is rare to find elsewhere.
Sheung Wan’s signature wantan noodles are springy, delicious and reasonably priced. (Daniyal Goh pic)
While Sheung Wan is best known for its Shunde-style hot pot, Hong Kong braised beef and wanton noodles, it’s the attention to detail and specially imported ingredients that truly set it apart.
If you’re wondering just how much a meal here would set you back, you’ll be pleased to know that prices are reasonable for such quality: a bowl of their signature wantan noodles costs just RM17.80.
The sourcing of ingredients is a major focus. “The wantan mee noodles are shipped in daily from Hong Kong. It does not have the same consistency as the noodles made in Malaysia,” Lee said.
The century eggs, sourced from Hong Kong, have a creamy yolk and mild flavour. (Daniyal Goh pic)
Another lip smacking menu item is the century eggs. A far cry from those typically found here, these too are sourced from Hong Kong. Their mild flavour and creamy yolk are so impressive that even those who have an aversion to them, will enjoy it.
Meanwhile, the fish and cuttlefish balls for the hot pot have a wonderfully springy texture, a testament to skilful preparation that avoids the mushy result of over-processing.
“The fish and cuttlefish balls, as well as tofu are imported from Shunde, a region in China, famous for their Cantonese-style cuisine,” Lee said, adding that in Cantonese, it is spelt “shun tak”.
The Shunde fish curd has a unique texture and flavour and is a ‘must’ if you’re enjoying the hot pot. (Daniyal Goh pic)
For hot pot enthusiasts, the Shunde fish curd is an absolute must-try. Unlike local tofu, its unique texture and flavour are perfect for soaking up the rich broth.
The broth itself is a labour of love, crafted by simmering a remarkable 5kg of sea garoupa fish bones and fish heads for hours.
While every dish is a standout, the beef offal hot pot is the undisputed star. This masterpiece includes perfectly cooked stomach, tendon, intestines, brisket, and beef balls.
Even if you’re not a fan of offal, do give Sheung Wan’s beef offal hot pot a taste – there is a depth of flavour and texture here that is absolutely heavenly. (Daniyal Goh pic)
The offal is prepared with so much care that there is no hint of any off-putting odour. And the meat is so tender, it literally melts in your mouth. Paired with a thick, almost gelatinous gravy packed with flavour, this dish alone makes the visit here worthwhile.
And for dessert, try the Street Egg Waffle, a common street food in Hong Kong with a crispy crust and a soft inside served with butter and kaya.
The Street Egg Waffle is light, flavourful and great for sharing – besides looking rather pretty on the plate. (Daniyal Goh pic)
For drinks, their Yinyong (coffee + tea) and Lai Cha (milk tea) are favourites that many drop by to savour, Lee said with a smile.
Sheung Wan Noodle House is more than just a restaurant; it’s a taste of home for its owner and a transportive experience for those who have a meal there.
Lee’s dedication to authentic flavours and premium ingredients shines through in every bite, offering an unforgettable Cantonese meal that brings the streets of Hong Kong and Shunde, in particular, right to your table.
Phang Lok (left) and Laura Lee are the business partners of Sheung Wan Noodle House in Damansara Uptown. (Daniyal Goh pic)
Sheung Wan Noodle House
5, Jalan SS 21/56b
Damansara Utama
Petaling Jaya
Contact: 017-640 9931
Business hours:
11am-9pm (Monday to Friday)
10am-9pm (Saturday and Sunday)
in 1000-1500 words .Organize the content with appropriate headings and subheadings (h1, h2, h3, h4, h5, h6), Retain any existing tags from
Sheung Wan Noodle House’s Shunde-style hot pot gives one a true taste of Hong Kong’s famous Cantonese cuisine. (Daniyal Goh pic)
PETALING JAYA: It’s a common enough sight – people gathered around a table, all eyes on the steaming hot pot at the centre as morsels of meat and seafood are dropped into a flavourful broth, to be dished out later for all to share.
Should you be in the mood for some mealtime fun, head to Sheung Wan Noodle House, a true culinary gem that brings the authentic Cantonese flavours of Hong Kong to Malaysia.
Previously located in Cheras, the new restaurant has been in operation for only 11 months, yet already draws in crowds that occupy every table on weekends.
And yes, they don’t only sell noodles here, their hot pot is a crowd-puller.
Owner Laura Lee, a Malaysian who grew up in Hong Kong, said the restaurant is her way of sharing a passion for the food she loves. And the menu she has curated showcases a commitment to quality that is rare to find elsewhere.
Sheung Wan’s signature wantan noodles are springy, delicious and reasonably priced. (Daniyal Goh pic)
While Sheung Wan is best known for its Shunde-style hot pot, Hong Kong braised beef and wanton noodles, it’s the attention to detail and specially imported ingredients that truly set it apart.
If you’re wondering just how much a meal here would set you back, you’ll be pleased to know that prices are reasonable for such quality: a bowl of their signature wantan noodles costs just RM17.80.
The sourcing of ingredients is a major focus. “The wantan mee noodles are shipped in daily from Hong Kong. It does not have the same consistency as the noodles made in Malaysia,” Lee said.
The century eggs, sourced from Hong Kong, have a creamy yolk and mild flavour. (Daniyal Goh pic)
Another lip smacking menu item is the century eggs. A far cry from those typically found here, these too are sourced from Hong Kong. Their mild flavour and creamy yolk are so impressive that even those who have an aversion to them, will enjoy it.
Meanwhile, the fish and cuttlefish balls for the hot pot have a wonderfully springy texture, a testament to skilful preparation that avoids the mushy result of over-processing.
“The fish and cuttlefish balls, as well as tofu are imported from Shunde, a region in China, famous for their Cantonese-style cuisine,” Lee said, adding that in Cantonese, it is spelt “shun tak”.
The Shunde fish curd has a unique texture and flavour and is a ‘must’ if you’re enjoying the hot pot. (Daniyal Goh pic)
For hot pot enthusiasts, the Shunde fish curd is an absolute must-try. Unlike local tofu, its unique texture and flavour are perfect for soaking up the rich broth.
The broth itself is a labour of love, crafted by simmering a remarkable 5kg of sea garoupa fish bones and fish heads for hours.
While every dish is a standout, the beef offal hot pot is the undisputed star. This masterpiece includes perfectly cooked stomach, tendon, intestines, brisket, and beef balls.
Even if you’re not a fan of offal, do give Sheung Wan’s beef offal hot pot a taste – there is a depth of flavour and texture here that is absolutely heavenly. (Daniyal Goh pic)
The offal is prepared with so much care that there is no hint of any off-putting odour. And the meat is so tender, it literally melts in your mouth. Paired with a thick, almost gelatinous gravy packed with flavour, this dish alone makes the visit here worthwhile.
And for dessert, try the Street Egg Waffle, a common street food in Hong Kong with a crispy crust and a soft inside served with butter and kaya.
The Street Egg Waffle is light, flavourful and great for sharing – besides looking rather pretty on the plate. (Daniyal Goh pic)
For drinks, their Yinyong (coffee + tea) and Lai Cha (milk tea) are favourites that many drop by to savour, Lee said with a smile.
Sheung Wan Noodle House is more than just a restaurant; it’s a taste of home for its owner and a transportive experience for those who have a meal there.
Lee’s dedication to authentic flavours and premium ingredients shines through in every bite, offering an unforgettable Cantonese meal that brings the streets of Hong Kong and Shunde, in particular, right to your table.
Phang Lok (left) and Laura Lee are the business partners of Sheung Wan Noodle House in Damansara Uptown. (Daniyal Goh pic)
Sheung Wan Noodle House
5, Jalan SS 21/56b
Damansara Utama
Petaling Jaya
Contact: 017-640 9931
Business hours:
11am-9pm (Monday to Friday)
10am-9pm (Saturday and Sunday)
and integrate them seamlessly into the new content without adding new tags. Include conclusion section and FAQs section at the end. do not include the title. it must return only article i dont want any extra information or introductory text with article e.g: ” Here is rewritten article:” or “Here is the rewritten content:”