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http://www.rasarasa.net/article.cfm?id=14956

TANJUNG SEPAT, a seaside town between Sepang and Banting, is small in size but relatively rich in terms of food attractions. It has, among others, fresh seafare restaurants, a popular pau (Chinese buns) outlet and a mushroom centre which serves steamboat with assorted mushrooms and allows for homestay. Hong Seng Seafood, run by brothers Teh Kian Koon (the chef) and Teh Kian Hui (the front manager), is a great place to stop at for a meal. Locally-trained and serving a mixture of dishes of Hokkien and local origin, the brothers recently took over this business started in 2003. Like most other seaside towns with a strong fishing tradition, the seafood is locally sourced and immensely fresh.

Specialties

• Claypot with five sea treasures – crabs, prawns, fish like pomfret (tau tay or pek chniau) or garupa, fish maw (hoo pioh) and sea cucumber (hai som)
  
• Steamed tray with four special ingredients (pork tendons, fish maw, razor clams and sea cucumber) cooked with vegetables like mushrooms, peas and carrots
  
• Steamed fish in various styles (the steamed garupa fish head with chai por, in the our photo, was extremely fresh)
  
• Crabs in various styles
  
• Tau fu kan (tau fu cooked in a thick soup with seafood)
  
• Fried four vegetables (kacang botol, petai, brinjal and long beans)
  

Address: 71 Jalan Tepi Laut, 42800 Tanjung Sepat, Selangor

Tel: 03 3197 2487, 019 378 1788, 013 223 7923

Business hours: 11am to 11pm

Close: Tuesday

Payment: Cash

Type of food: Chinese Hokkien and local

Category: Non-halal

Budget: $$ (RM10 to RM20 per person)

Baby chair: Yes

Business friendly: Yes

Parking: Ample

Noise level: 2 (quiet)