Restoran CH is operated by the Chong Hwa Alumni Association (中华校友会). Many paintings in the restaurant are contributed by a 
CH Curry Fish Head (咖喱鱼头煲, RM40.00) is one of the restaurant’s signature dishes. The choice of fish is grouper. Other ingredients in the curry are tofu puffs (豆腐卜), eggplants, yardlong beans, red chili peppers and curry leaves. The curry is quite rich and creamy. This is certainly a recommended dish.
Baked Pork Ribs (金桔焗香口骨, RM42.00) are flavored with preserved kumquat, which gives them an appetizing tanginess. The texture of pork is also delightful except for the fact that some sections are too fatty.
The Yam Basket (佛钵飘香鸡丁, RM30.00) is an edible ring made of taro. The deep-fried ring is filled with stir-fried chicken, vegetables, mushrooms and nuts. Despite having a nice presentation, the dish’s taste is mediocre at best.
Braised Mushroom With Beancurd (三菇豆腐, RM15.00) uses homemade tofu, which I generally prefer as it leaves a “fresher” taste on the tongue. The dish is cooked with three types of mushrooms: shiitake mushrooms, button mushrooms and straw mushrooms.
The final dish, Fried Sweet Potato Leaves (清炒番薯叶, RM25.00), serves as counterbalance to the previous dishes. Sweet potato leaves are silky and have succulent stems. The dish is lightly fried with garlic to maintain the vegetable’s juiciness.
All in all, the dishes at Restoran CH are well prepared. In addition, the waiting service is also reasonably good. The restaurant is quite packed on weekends especially in the evening, so it is advisable to make a reservation in advance.
Address: 16, Jalan 9/23A Off Jalan Usahawan, 53200 Kuala Lumpur
Contact: 03-4148-1799
Business hours: 11:30am-2:30pm, 6:00pm-10:30pm
