Dining out with others can often be a challenge when it comes to matching taste preferences. Some people might have a low tolerance for spice, while others may dislike vegetables or herbs. These differences can make it difficult to find dishes that satisfy everyone when dining family-style. But what if you could have a whole steamed fish to yourself?
One Person, One Fish
Steamed fish is a staple dish in Chinese cuisine, typically served in a large portion for the whole table to share. However, the variety of sauces and flavours used in these dishes can be problematic for picky eaters or those feeling under the weather.
This very concern led to the creation of the “One Person, One Fish” concept during the 2003 SARS pandemic. Sharing food became taboo due to the risk of cross-contamination, prompting the founder of a now-famous tilapia restaurant chain to develop this dining experience.
The idea quickly gained popularity and became the hallmark of a franchise that has thrived for over 40 years. Today, “One Person, One Fish” has become synonymous with the Lan Je brand, a legacy that Lan Je’s children continue to expand across Malaysia. The family has even gone a step further by establishing their own fish farm to ensure the consistent quality of their product.
Who is Lan Je?
Mention the name Lan Je to anyone in their 30s or older, and they may recall the brand’s humble beginnings in Rawang, Selangor, in 1978. Lan Je started her business as a hawker stall in front of the old Rex Cinema in Rawang, where she served customers for over two decades. In the early 2000s, she relocated to Jalan Rawang, where her business flourished.
It was here that Lan Je introduced the concept of single-serving steamed tilapia. At the time, tilapia was not a popular choice among diners, but Lan Je saw potential in the black tilapia breed and decided to make it the star of her dishes. As word spread, more branches of the restaurant began to open across Kuala Lumpur and Selangor, eventually expanding to 13 locations, including one in Penang.
The fish farm in Ulu Yam
Image Credit: Lan Je Steamfish (Instagram)
One of the key features of Lan Je’s steamed fish is its size. Each fish is carefully nurtured by the family-run business to weigh around 350 grams, perfect for a single serving. To maintain the quality of their fish, Lan Je’s sons, who come from engineering backgrounds, designed a fish farm in Ulu Yam. They drew inspiration from their visits to fish farms in China and Taiwan to create a system that ensures the best quality tilapia for their customers.
Given the common perception that tilapia can have an overpowering fishy taste, the brothers placed great emphasis on water quality. They developed a 24-hour filtration system that combines natural river water with filtered water, ensuring the fish remain healthy throughout their breeding cycle. The Ulu Yam farm supplies all the fish used in Lan Je’s restaurants.
Is the steamed fish really that special?
While the small size of the fish is unique, the preparation process is equally noteworthy. The fish is generously seasoned with ginger and chillies, and customers can customise the level of spiciness to their liking. The marinade, infused with bird’s eye chillies, ranges from mild to extra spicy, depending on the diner’s preference. The fish is then steamed in Lan Je’s signature sauce, following a recipe that has been perfected over more than 40 years.
In addition to the signature steamed fish, Lan Je Kitchen offers a variety of other dishes, including chicken and seafood, catering to those who might not be in the mood for fish. Most Lan Je Kitchen outlets are pork-free, with the exception of the Cheras branch, which offers pork dishes.
MFT Review
There’s a reason why Lan Je’s restaurant has been successful for over four decades. The dishes we tried were exceptional, even for those who might not be die-hard seafood lovers.
1. Signature Tilapia
The preparation of the fish is a standout, delivering a burst of flavour with every bite. The tilapia, garnished and steamed with the signature sauce, is so tender that it practically melts in your mouth. The spicy marinade, infused with bird’s eye chillies, adds a vibrant kick, creating a symphony of flavors.
2. Braised Pork Belly
At the Cheras branch, we sampled one of their pork dishes, and it did not disappoint. This dish rivals even the signature seafood. The pork was rich and flavourful, with a perfect balance of fatty and lean meat, satisfying any pork cravings.
3. Wet Buttermilk Squid
This dish is highly recommended if you aren’t a fan of the chewy texture that is typically associated with cooked squid. The squid was extremely tender and it paired nicely with the batter that was light and non-greasy. The fragrant buttermilk sauce, enhanced with curry leaves and chillies, made this dish a highlight of our meal.
If you’re looking for a Chinese restaurant that caters to even the pickiest of eaters, Lan Je’s branches should be on your list. While the single-serving fish is the star, the variety of dishes ensures that there’s something for everyone to enjoy.
Restoran Lan Je Kitchen (Cheras) 兰姐非洲鱼 @ 兰姐厨房
Address: 32, Jalan Nadchatiram, Taman Taynton View, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur
Operating hours: 11am – 2:30pm, 5:30pm – 9:30pm Daily
Food Status: Non-halal
Also available at Rawang, Pudu, Kota Damansara, Subang USJ, Taman Tan Yew Lai, Desa Aman Puri, Sri Rampai, Kota Kemuning, Setia Alam, Puchong, Raja Uda, and Mid Valley Megamall.
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