Fenix star on the rise with perfectly-cooked Sungai Pahang fish and Bukit Tinggi vegetables

Large, fresh clams from Teluk Intan in superior soup, spiced up with Thai basil and cili padi.

Diners in search of a freshwater fish meal – done simply and well, with the freshness and firm, sweet flesh of the fish placed solidly front and centre – have been making the trek to Loong Kee restaurant in Gohtong Jaya for a good 42 years now. Certainly, it’s a popular stop on the way up or down from the pleasure dome of Genting Highlands!

Its specialities have seen the original restaurant grow in reputation, across multiple shoplots ... and now, the Fenix has risen, with Loong Kee’s first Klang Valley outpost in KL Gateway Mall, just off the Federal Highway. The man in charge here is Ben Chan, the son of Loong Kee’s founders, Chan Ah See and Wong Mok Yin.