Chinese cuisine with a Muslim twist

Best@Shah Alam: Born&Bred: Homst: Chinese cuisine with a Muslim twist By Viktor Chong viktorchong@thestar.com.my    H omst, with its Chinese-like atmosphere, could make any oriental visitors feel at home.

However, it also has the bonus of operating without the cultural constraints of one; with its vast array of halal Chinese food for the picking.

Muslims from all over Selangor can now experience the joy and wonders of the Chinese cuisine without worrying about offending their religious beliefs.

Under the guidance of Homst founder Yusuf Bin Abdullah, Homst as a brand name has been flourishing with nine prominent branches in Selangor.

A Muallaf, Yusuf has over 20 years of experience in the field of culinary arts, and he was inspired to start his restaurant after noting the lack of halal Chinese restaurants in Malaysia.

That prompted him to begin his first branch of Homst in Taman Tun, before snowballing into the current nine.

Watching Yusuf work in the kitchen in itself is also a privilege.

The frying wok and spatula were like a living thing in his expert hands.

“Cooking is all about the passion and experience,” said Yusuf, adding that a skilled chef should also know how to control the intensity of the flames.

According to him, it is essential that the fire used for cooking should not be too large or too small.

Noting Shah Alam as among some of the largest residential areas in Selangor, Yusuf further pointed out the friendliness and hospitality of the people there.

“Here in Section 13, especially, there have been major changes going on for the past eight years, with so many apartments and condominiums coming up,” said Yusuf.

He added that visitors should try out the cheap yet elegant Muslim attires available at the Kompleks PKNS.

“The landscape of Shah Alam is also very green, and there is little traffic jam during the weekend,” said Yusuf.

He further commented on the prices of properties, stating that commercial units are still cheaper compared to other areas such as Petaling Jaya or Taman Tun.

Salted Egg Yolk Siew Mai A crown of salted egg sits prominently atop the dim sum, lending to it a creamy, yolky taste that separates it from other regular dim sums.

The salted egg is not too salty or overpowering to consume the entire flavour of the dim sum, making it a formidable side dish to consider.

Steamed Charcoal Buttered and Salted Egg Yolk Bun This unassuming charcoal pau with its dark exterior looks uninviting to most foodies.

Take a small bite and be surprised by the salted egg yolk inside the filling.

Sweet, fragrant and a little salty, it brings about an eggy taste that is both endearing and appetising.

Steamed BBQ Chicken Bun Yusuf uses chicken meat as the filing for the pau, unlike most Chinese pau that uses pork.

Tear it apart and watch as the sweet brownish juice ooze out in the centre.

The meat is sweet and soft to the bite, making it an excellent appetiser to open the way for other heavier meals.

Prawn Crystal Dumpling Fans of crustaceans will enjoy this one.

The Prawn Crystal Dumpling sports a translucent skin, wrapped around a filling that is packed with prawny delight.

Asam Steam Fish The asam steam fish is not merely food, but an art form.

The texture of the meat is unbelievably soft, sweet and tender.

Yusuf with his culinary skills and experience deftly avoids the common problem associated with steamed fishes; being overcooked.

The asam sauce is also sourish, fragrant and lightly spicy, marinating the flesh to sublime effect.

It is no wonder that Homst has named the Asam Steamed Fish, its signature dish.

Smoke Duck With Mantau A must try at Homst; the lightly salted duck meat sits atop a helpful serving of kerabu.

The mantau has a texture that is soft and yielding to the bite.

It takes a little creativity to eat this meal.

Slice the mantau in the centre, then place the duck meat and kerabu inside it before eating.

The gastronomic combo will trigger a taste orgasm on your tongue.

Broccoli Mushroom The mushroom is unbelievably tender, being meticulously marinated into a dark brown colour by the oyster sauce and other closely guarded herbs and spices.

Sink your teeth into the luscious shrooms and let the copious amount of sauce erupt inside your mouth.

Health conscious parents should not worry about their picky offsprings not eating their greens.

Anyone could handle a plate of broccoli dipped in such an appetising sauce.

Crab Meat Shark Fin Soup The legendary Chinese shark fin soup has always been off-limits to those of the Muslim faith as the dish utilises rice wine as part of its recipe.

Homst not only brings about a halal version of the shark fin soup but takes it to the next level with its generous amount ingredients, especially the crab meat.

The soup has the right texture; not too sticky or diluted.

Yusuf also cleverly avoids the controversy associated with the shark fin soup by using a vegetarian based product as a substitute.

Chilli Crab Cooked to an appetizing red sheen, the crab is bathed in a savoury sweet and sour sauce that will keep you wanting.

Homst also provides customers with a pleasant experience by tenderising the shell beforehand, making it easy to open with your hands.

The crab meat is also fresh and sweet.

Even better, use the meat to dip into the sauce for a better taste.

Har Lock King Prawns The luscious prawns in the smooth red sauce are both pleasing to the eyes and the mouth.

As a bonus, the skin tears of quite easily, making it an easy job for amateur prawn eaters.

It is good enough to be eaten on its own.  Salted Egg Pumpkin A crusty layer of salted egg yolk encases the pumpkin slices.

The sweet taste of the pumpkin makes for a formidable marriage of taste with the yolk, making this one dish you shouldn’t miss.

Longan Sea Coconut, Watermelon Sago Lolo and Mango Sago Lolo After a heavy meal of chicken, crab and prawns, it is a particular treat to be able to wash it all down with something light, sweet and fruity.

Homst does not disappoint with its variety of fruit sago desserts.

The Longan Sea Coconut comes with ample sea coconut flesh, and longan, with a few sliced oranges for decoration.

The Sago Lolos also make for a fruit-fest with its artful display of watermelon and mango, sliced with precision.

A mass of sago added in the middle, blends well with the juice, giving it a wonderful jelly-like texture.

   Phone No:  03-5513 0760 Address:  5&7, Jalan Boling Padang H 13/H, Seksyen 13, Shah Alam, 40100 Selangor Opening Hours: 11am to 10.30pm.