Cungdinh Vietnam Restaurant
One Bangsar, Jalan Ara
Bangsar Baru
Kuaal Lumpur
Tel: 03-22835088
Business Hours: Mon-Fri, lunch (11am-3pm); dinner (6pm-11.30pm). Sat & Sun, lunch (11am-3.30pm); dinner (6pm-midnight).

Non-halal.

Hong Kong actress Angel Wong Chui Ling is not adventurous with food.

The sight of friends enjoying exotic food such as duck eggs with visible blood vessels puts her off entirely.

Wong trying her hands at grilling prawns.

This was the dining outing she experienced 12 years ago, which proved to her that she would always remain to the "tried and tested" recipes only.

"We were dining at our favourite Vietnamese restaurant at the time," said Wong.

"But I could not brave myself to eat what my friends ate so I chose Beef Noodle Soup instead," she added.

But that incident turned out for the better as Wong discovered a dish that would remain tops in her list of favourite foods.

"Until today, I cannot forget the tasty beef noodle soup that saved me from eating the duck eggs."

During her recent trip here, Wong visited the Cungdinh Vietnam Restaurant in One Bangsar to check out the Beef Ball Soup Noodles and she was taken in by the flavours.

"The Beef Ball Soup Noodles here is one-of-a-kind. The taste is unique."

Wong said it was hard to find Vietnamese restaurants in Malaysia that serve good, authentic Vietnamese cuisine.

"The noodle that this restaurant uses is similar to vermicelli and it is very smooth."

One of the reasons why Wong chose Vietnamese food as her main diet is because of her lifetsyle.

"Keeping fit is part of my life and eating healthy food contributes towards this lifestyle."

Wong is also the ambassador for Yoga Zone, which has several centres in the Klang Valley.

The actress started taking yoga actively about a year ago after a friend introduced her to the exercise.

"I attend yoga classes five times a week at Yoga Zone to keep fit."

Besides having her favourite noodle dish, Wong also tried the Lotus Salad With Lobster and Prawns, which the Vietnamese called Goi Ngo Sen Tom Cang.

The dish is complemented with a special fish sauce.

Feeling a little bit adventurous that day, Wong tried grilling prawns at the restaurant.

The prawns were placed on a huge bowl containing rice wine used for burning instead of charcoal.

This dish is called Tom So Song Dot Ruou, which Wong clearly approved of as she enjoyed it next.

To end the meal, Wong tried the special Cungdinh coffee.

The restaurant also serves Cha Ca Lo Vong, which is a fish fillet made with dill, banh hue thap cam and cua hap cungdinh.

According to the restaurant's managing director George Tan the Vietnamese food here is authentic as the cook and ingredients are specially from Vietnam.

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