Restoran Ho Boh, Bandar Puteri Puchong

*Price for each individual dishes are not included here because I couldn’t find the receipt.

I recently read about a place dishing out very good Sarawak kolo mee in Taman Kinrara, Puchong from VKeong’s blog. I was very eager to try it, so during on weekend night, I suggested to WMW to check out the place. It turns out that the stall was not open… we’re not sure if it’s only opens for breakfast and lunch (Headsteadi said that he’s open for dinner as well, though).


Since we did not prepare any Plan B beforehand, we called Jackson who is staying around the area for recommendations. Yet, since we’re not familiar with Puchong, we’re still clueless about the places that he suggested. We then decided to go straight to Bandar Puteri Puchong and see what we could find, which eventually lead us to Restoran Ho Boh, same row as Axian Dim Sum.


A quick check with the menu shows that they serves Hakka dishes. With Yam Abacus Seeds in mind, we settled with 4 dishes, 2 soups and 2 rice as we were really starving (it was already 9pm+!). The manager recommended us to try their special Bitter Gourd with Ambra (kedondong) juice, which was rather refreshing with no bitter taste at all.


We practically loved all the dishes we ordered that night. The fried egg with bitter gourd was full of “wok hei” (aka “breath of the wok”) and again, the bitter gourd were not bitter. They were quite generous with the amount of bitter gourd too. The Yam Abacus Seeds were soft and a bit chewy. It fall short of our expectation (we prefer those with bits of yam embedded in it) but fortunately, the condiments of dried shrimps, mushrooms, chillies, black fungus, some smoked cuttlefish and scallions saved the dish.


The Hakka meatballs were bursting with porky flavour and goes really well with the home made chilli dip. Size wise, they’re smaller than Peng Heong’s version but I’m not complaining here. Stir-fried spinach with anchovies was simple but satisfying.


When the manager saw us with all the big camerasThe manager say that we brought in the crowd (the shop was rather quiet earlier), he treated us to 2 pieces of the Hakka stuffed beancurd for free! Good stuff as the outer part of the beancurd were crispy, while the minced pork stuffing was juicy and warm.

Verdict: We left the place with a tummy full of Hakka goodies.


Restoran Ho Boh
No. 9, Ground Floor,
Jalan Puteri 2/3, Bandar Puteri,
47100 Puchong.
Tel: 03-8063 5080
Business Hour: 10.30am – 10.00pm

21A, Jalan TK 1/11A,
Taman Kinrara, Seksyen 1,
Jalan Puchong, Batu 7 1/2,
47400 Puchong.
Tel: 03-8076 8329

No. 8, Ground Floor,
Jalan Batu Nilam 3,
Bandar Bukit Tinggi,
41200 Klang.
03-3324 0547

No. 25, Ground Floor,
Jalan USJ 9/5N,
47620 Subang Jaya.
012-369 0331

Need more write ups? Click here, here and here.


Lavish Meal at Sawatdee, Part 2

*Notice: Sawatdee has since been closed down for business.

*continue from the previous Part 1*

As promised, there is no fishy business in part two but they’re seafood dishes anyway…

This is suitable to be served as appetizer or salad, the Deep Fried Prawns with Cucumber Salad was light and attractive. The tangy cucumber salad lent a refreshing taste to the deep fried prawns.

Translated as Sawatdee Special Batter Prawn, this dish can easily feed 4-5 person. Battered and deep fried medium-sized prawns were tossed together with plenty of vegetables such as sweet basil leaves, julienned cabbage, carrot and egg.

Deep Fried Prawns with Thai Chilli Sauce – basically cooked the same way, and served with a sweet and spicy concocted by Somjit herself on a bed of diced cucumber, pineapple, chilli, tomato and ginger.

This is similar with the Stir Fried Crab with Curry Powder, except this was done with a bit of gravy.

A simple stir-fry dish that resembles our local Malay’s, Stir Fried Prawns with Petai in Shrimp Paste (belacan). Somjit uses a bigger sized prawns for this dish.

If you wanted something more appetising and spicy, try the Deep Fried Prawns with Spicy Garlic and Sweet Basil Leaves. The garlicky smell didn’t overpowering the dish and the prawns were coated in a thin, sticky and spicy sauce.

And finally, if you’re wondering how does the owner looked like, here a picture of her. This petite lady exudes a friendly aura with her heart-warming smile and gentle gestures. The F&B industry might be tough but she’s proud of what she’s doing and believe that her hard work will eventually paid off someday.

Sawatdee Seafood Restaurant
48, Jalan Puteri 5/2,
Bandar Puteri, 47301
Puchong, Selangor.

Tel: 017-370 8837
Business Hour: 12pm – 3pm, 6pm – 10pm
Closed on Tuesdays.

Read my previous posts here and here.

Lavish Meal at Sawatdee, Part 1

*Notice: Sawatdee has since been closed down for business.

If you have been following my blog, I’m sure you have read my praises for Sawatdee, a humble little Thai restaurant smacked in the middle of Bandar Puteri, Puchong. The food were gorgeous and the service was friendly.

I got a call from Somjit, the owner (can’t recall the date but it was before Chinese New Year for sure) after my first visit in November, asking me to drop by, as she’s gonna revamp the menu and will have a photo session (taking pictures for the menu) on that particular Sunday.

She got herself a real professional photographer that day. That guy was well equipped with lightings, Mac laptop, props, numerous camera lenses and so on. I just can’t resist to spy a bit on how he works – the food styling, the angles and the lighting. He was only there to shoot 7 pictures and that costs RM700 (including printing and framing, I’m not sure how large the pictures will be). O.O”

Somjit intended to take as much pictures of all the dishes that day, either they’re for the new menu or future use, hence she also asked a friend with DSLR to come along. Unfortunately, I couldn’t stay there the whole day for the shooting, so I only managed to take some of them.

*Those who like fish might like the pictures below, else you might find the fish with its mouth opened a tad disturbing. ūüôā

According to Somjit, she plans introduce more variety of dishes into her new menu and increase the serving portions too (something like banquet style). The Deep Fried Fish with Spicy Garlic and Sweet Basil Leaves was good; the meat were firm and fresh, laced with mild spicy garlic flavour. The deep fried basil leaves provides a refreshing citrusy taste and crispy texture to the fish.

The Deep Fried Fish in Three Flavours Sauce tasted pretty much like sweet and sour fish, except there were ginger and spring onion added to the sauce. The combination of sweet, sour and spicy goes well with the fish.

Have you tried Thai-styled otak-otak before? If yes, this Deep Fried Fish in Dry Curry Paste tasted pretty similar to that, except the cooking method (the fish for otak-otak were minced, while this one is deep fried and served with broccoli).

I think Somjit did a good thing by combining two different dishes into one, such as this Deep Fried Fish with Mango Salad. Mango Salad is my favourite Thai salad (read more here). The salad (prepared with shredded young mangoes, onion, cili padi and cashew nuts) lent a tangy twist to the dish.

A prettily garnished dish, Sawatdee Special Deep Fried Fish in Batter came with abundance of fish fillets, basil leaves, vegetables and egg. The batter was light, not too thick to mask the flavour of the fish.

Too much deep fried fish? Here’s a steamed version, Steamed Fish with Soy Sauce, served with plenty of vegetables such as mushroom, young corn, carrot, broccoli and cauliflower florets, chilli, ginger and parsley. A very healthy dish! The steamed fish doesn’t have any muddy or fishy smell and the soy sauce complements the fish nicely.

While I didn’t try the Steamed Fish in Yellow Curry as I am stuffed at this point, it looked rather delish. The gravy could be thicker though as it seems a bit watery here.

*to be continued in Part 2. No more fish in Part 2, don’t worry. ūüėõ

Read my previous post on Sawatdee here, in case you haven’t.