Wok king, Chef Amann Teoh is cooking up a HALAL storm with his new Chinese road food cafe!

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Chef Amann in action.

An remarkable new restaurant serving reliable HALAL Chinese avenue food will be hitting Bangi’s culinary-scape, helmed by Muslim transform, Chef Amann Teoh.

The affable 52-year-old aspires to bring the delectable roadside preferences of favourites these as Penang Char Kway Teow, Hong Kong’s Char Beef Ginger Kway Teow, Ginger Beef Yee Mee, and Wan Tan Hor (Cantonese fried noodles in egg gravy) amongst many others, onto the plates of not only his non-Muslim consumers, but also Muslims who want to savour what the fuss is all about.

The word char only means “stir-fry” in Mandarin and for Chef Amann, the magic formula to a perfect wok-fried Char Kway Teow lies in what is recognised as wok hei, which, metaphorically-translated implies the breath of the wok. While incredibly large warmth is necessary, building wok hei isn’t really just a subject of increasing the flame temperature beneath the wok to extraordinarily higher stages.

“That subtle smoky flavour you get from a good plate of Char Kway Teow would have plenty of wok hei. Only an professional chef/sifu would know how to bring in the warmth from the wok to boost the flavours in the dish,” elaborates Chef Amann, formerly regarded as Teoh Male Chun right before his conversion to Islam.

The chef, who presently resides in Bangi, is very pleased to share that he is capable to supply the primary style of these Malaysian street favourites despite applying the halalan toyyiban technique of preparation, which covers a additional holistic method.

(The terms halal and halalan toyyiban are inclined to be utilised interchangeably, due to the perception that regardless of what is halal, is also halalan toyyiban. In fact, the previous indicates compliance with elementary Syariah parametres, while the latter goes beyond individuals fundamentals to invoke increased characteristics that make a little something superior, pure and wholesome.)

“Chinese road foodstuff is amazing,” enthuses the chef, incorporating: “In the earlier, only non-Muslims would be capable appreciate it. Now, with the opening of my cafe, Muslims way too would be able to get to savour these Chinese street delights the way they’re intended to style!”

Chef Amann, who started out his culinary career at his grandfather’s restaurant at the age of 20, has travelled and worked in a lot of nations prior to settling down in Malaysia. “This career has introduced me to Shanghai, Hong Kong, London, Australia, Amsterdam (and some areas of Europe), Thailand, Indonesia, Singapore, Papua New Guinea and Macau,” shares the culinary veteran.

Including, he claims: “My journey as a chef has taught me considerably. I am grateful that now I have a higher expertise and know-how of halalan toyyiban Chinese cooking, and I can whip up something from street food items to banquet dining, all the when retaining the unique style.”

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C.A.T Wok Avenue Meals

Opening on January 11, 2021

Wherever: D-7-G, Bangi Gateway, Persiaran Pekeliling, Seksyen 15, Bandar Baru Bangi, Selangor

Opening hours: Saturday to Thursday — 11am to 11pm

Friday — 3pm to 11pm

Get in touch with 018 3998336 for aspects.

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