The story
Hai Kah Lang’s story began not with a grand plan, but with a pivot. When the pandemic forced founder Steven Tan to close his seafood steamboat restaurant in Balakong, he ran a seafood retail shop nearby. Then a local breakfast noodle stall was about to shut its doors — and inspiration struck. By December 2021, Hai Kah Lang was open, serving steaming bowls of seafood noodles to the Taman Cheras community.
The name “Hai Kah Lang” means “people from the sea” in Hokkien, and that spirit runs through every dish. The restaurant focuses on seafood noodle bowls built around freshly caught seafood and a signature blend of spices. The menu leans into bold, aromatic flavours — think rich soup bases and handcrafted sauces — designed to be both hearty and comforting.
Freshness is non-negotiable. Seafood arrives daily, cooked simply to let the quality shine. The restaurant’s commitment to honest, affordable cooking earned it a Michelin Bib Gourmand in 2026, a recognition for good quality, good value food. That accolade reflects what Hai Kah Lang has been doing since day one: serving real seafood, real flavour, and real freshness without shortcuts.
The Taman Cheras location is a casual, no-frills spot where the focus is squarely on the bowl in front of you. With air conditioning and outdoor seating available, it suits both a quick lunch and a relaxed dinner. The vibe is straightforward — come for the noodles, stay for the comfort, as the team puts it.
Whether you’re a longtime fan of Malaysian seafood noodle soups or discovering them for the first time, Hai Kah Lang delivers a taste of the sea that’s both accessible and memorable.
Recognition
Ambience
Details
Location
Facebook
Instagram