The Hot From Wok menu at the Main Lounge continues to delight diners with its comforting Malaysian flavours, wok-fried freshness, and generous portions. From savoury butter sauces to fiery sambals, the variety on offer caters to every craving—all at a price that’s friendly to the wallet, ranging from RM10.00 to RM23.00.
Highlights from the Wok
During my visit, I sampled four signature dishes:
- Crispy Chicken with Butter Sauce – RM16.00
- Dry Chili Chicken – RM16.00
- Stir-Fried Beef with Ginger & Spring Onion – RM18.00
- Stir-Fried Broccoli with Oyster Sauce – RM10.00
- Served with Nasi Putih – RM2.00
The Crispy Chicken with Butter Sauce featured tender fried chicken breast coated in a creamy, aromatic gravy infused with evaporated milk, curry leaves, bird’s eye chilies, and red chilies—delivering a delicate balance of richness and spice. The Dry Chili Chicken brought boldness to the table with its vibrant mix of red and green capsicum, onion, and dried chilies, all tossed in a well- rounded spicy sauce.
The Stir-Fried Beef with Ginger & Spring Onion was a highlight—thinly sliced, well-seasoned beef wok-fried with ginger and crunchy vegetables, bringing warmth and umami to every bite. The Stir-Fried Broccoli was beautifully cooked, with just the right crunch and a simple garlic-oyster sauce glaze that enhanced its natural freshness.
The full menu includes other tempting choices:
- Spicy Sambal Chicken
- Deep Fried Chicken with Salted Egg
- Dry Chili Fish
- Stir-Fried Fish with Black Bean or Light Soy Sauce
- Stir-Fried Tiger Prawns with Salted Egg or Soy Sauce
- Sambal Squid
- Stir-Fried Hong Kong Kailan with Oyster Sauce
Meet the Chef: Abu Sidique
The man behind these flavourful creations is Chef Abu Sidique, who joined Bowong & Sons in 2022. His culinary journey began at Royal Selangor Club, where he started as a kitchen helper. Over the years, through dedication and hands-on learning under experienced mentors, he honed his skills and developed a deep understanding of local cooking techniques.
Abu’s career spans over a decade, including stints at poolside restaurants and established eateries. After returning to the kitchen postpandemic, he now leads the wok station at the Main Lounge with confidence and heart.
Specialising in local Malaysian cuisine, Chef Abu brings consistency, balance, and soul into each dish. He focuses on getting the basics right: using fresh ingredients, preparing his own sauces, and building each dish layer by layer—from the initial sizzle in the wok to the final garnish before it reaches your table.
Final Thoughts
The Hot From Wok menu offers more than just a meal—it delivers comfort, authenticity, and value in every bite. With Chef Abu Sidique behind the scenes, diners can expect each plate to reflect both skill and heart—rooted in Malaysian tradition, served with pride.
