Nasi lemak ayam goreng berempah. — Photos: SAMUEL ONG/The Star
THERE’S something about the simplicity and tastiness of hawker food that keeps people coming back for more.
And at a place like Hawker Hall, there are plenty of dishes to suit different tastes — from all-time Malaysian favourites to Thai and Korean food.
MH Leong, from Singapore, loves the food and ambience there.
She also appreciated the eatery’s clean surroundings and courteous staff.
Having grown up in Ipoh, a city known for its food, she was excited when this writer suggested having breakfast at Hawker Hall in Taman Sri Hartamas, Kuala Lumpur.
We ordered curry noodles, nasi lemak, toast and coffee.
It takes more than just good food for an eatery to thrive these days.
Its director and co-founder Kong Len Win said the eatery’s concept was to gather famous hawker food operators under one roof and offer a unique dining experience.
“The hawkers operate in a more conducive work environment.
“They can focus on the cooking while the company takes care of the rest like buying raw materials,” said Kong, 37.
The Information Technology graduate from Monash University in Australia had his first taste of food business when he worked part-time in Thai restaurants during semester breaks in Melbourne.
He went on to open his first food venture, a Thai restaurant in Melbourne, in 2015.
He has since co-founded more than 20 food and beverage places including Hawker Hall in the Klang Valley.
Kong saw it as more than just having a meal when dining out; be it for an individual, couple, family members or friends.
He also envisioned Hawker Hall as a showcase for Malaysian food to foreign tourists.
The food, Kong added, also made it easy for multi-ethnic Malaysians to spend time together and learn each other’s culture.
Husband-and-wife team Lim Beng Keang and Lim Guek Lan found Hawker Hall a place for them to develop their business despite the fact that age was catching up with them.
They no longer have to go to markets and lug heavy bags of raw ingredients, something they had done for decades.
Beng Keang, 64, brings in 40 years of experience selling Penang hawker food.
He started his business in Bukit Mertajam before moving to Kuala Lumpur.
Beng Keang had a stall in Bukit Maluri in Kepong, Kuala Lumpur, for 20 years.
His specialities at Hawker Hall include char kuey teow with fresh sea prawns, Cantonese beef noodles, mee mamak, cendol and Nyonya grilled fish.
Hawker Hall is also famous for its nasi lemak and Sarawak laksa, which has a generations-old recipe.
The Korean menu features Korean fried chicken in either soy garlic or sweet chilli.
The Thai menu has Thai street food and must-try dishes include stir-fried minced chicken basil leaves and Thai fried rice.
The popular Sixty Bites Burger, which started with a burger stall under a tree in Taman Tun Dr Ismail, Kuala Lumpur, is also at Hawker Hall.
Hawker Hall is located at 22, Jalan Sri Hartamas 8 in Taman Sri Hartamas, Kuala Lumpur, and opens daily from 7.30am to 1am daily.
For details, call 03-5888 4030.
And at a place like Hawker Hall, there are plenty of dishes to suit different tastes — from all-time Malaysian favourites to Thai and Korean food.
MH Leong, from Singapore, loves the food and ambience there.
She also appreciated the eatery’s clean surroundings and courteous staff.
Having grown up in Ipoh, a city known for its food, she was excited when this writer suggested having breakfast at Hawker Hall in Taman Sri Hartamas, Kuala Lumpur.
We ordered curry noodles, nasi lemak, toast and coffee.
It takes more than just good food for an eatery to thrive these days.
Its director and co-founder Kong Len Win said the eatery’s concept was to gather famous hawker food operators under one roof and offer a unique dining experience.
“The hawkers operate in a more conducive work environment.
“They can focus on the cooking while the company takes care of the rest like buying raw materials,” said Kong, 37.
The Information Technology graduate from Monash University in Australia had his first taste of food business when he worked part-time in Thai restaurants during semester breaks in Melbourne.
He went on to open his first food venture, a Thai restaurant in Melbourne, in 2015.
He has since co-founded more than 20 food and beverage places including Hawker Hall in the Klang Valley.
Kong saw it as more than just having a meal when dining out; be it for an individual, couple, family members or friends.
He also envisioned Hawker Hall as a showcase for Malaysian food to foreign tourists.
The food, Kong added, also made it easy for multi-ethnic Malaysians to spend time together and learn each other’s culture.
Husband-and-wife team Lim Beng Keang and Lim Guek Lan found Hawker Hall a place for them to develop their business despite the fact that age was catching up with them.
They no longer have to go to markets and lug heavy bags of raw ingredients, something they had done for decades.
Beng Keang, 64, brings in 40 years of experience selling Penang hawker food.
He started his business in Bukit Mertajam before moving to Kuala Lumpur.
Beng Keang had a stall in Bukit Maluri in Kepong, Kuala Lumpur, for 20 years.
His specialities at Hawker Hall include char kuey teow with fresh sea prawns, Cantonese beef noodles, mee mamak, cendol and Nyonya grilled fish.
Hawker Hall is also famous for its nasi lemak and Sarawak laksa, which has a generations-old recipe.
The Korean menu features Korean fried chicken in either soy garlic or sweet chilli.
The Thai menu has Thai street food and must-try dishes include stir-fried minced chicken basil leaves and Thai fried rice.
The popular Sixty Bites Burger, which started with a burger stall under a tree in Taman Tun Dr Ismail, Kuala Lumpur, is also at Hawker Hall.
Hawker Hall is located at 22, Jalan Sri Hartamas 8 in Taman Sri Hartamas, Kuala Lumpur, and opens daily from 7.30am to 1am daily.
For details, call 03-5888 4030.
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Hawker Hall
Nasi lemak ayam goreng berempah. — Photos: SAMUEL ONG/The Star
Soy garlic Korean fried chicken.
Uncle Lim char kuey teow.
Cendol.
Hainan kaya and butter toast.
Hawker Hall co-founders Hong Theng Lok (left) and Kong Len Win.
