where and what to eat lah?

My Preference Cantonese Cuisine @ Alam Damai, Cheras

2012-02-01T11:12:00.002+08:00

It has become a regular yearly event for us to get together for a lousang Chinese New Year dinner with our regular 猪朋狗友 good friends. This year, we gathered at My Preference Cantonese Cuisine at Alam Damai, Cheras - a restaurant highly recommended by one of our friend.

Started in 31st January 2010, this restaurant is helmed by Chef Ng Kok Leong who spent over 20 years cooking under a Hongkie chef and worked in numerous kitchens in 5-Stars hotels including Shangri-la and Le-Meridien, Kuala Lumpur.

The interior here is simple, clean and fully air-conditioned with menus written in both Chinese and English.

Of course, the first dish was the Salmon Yee Sang (RM 48). We tossed the yee sang as high as possible while shouting out auspicious phrases. We screamed our lungs off.

The yee sang here tasted pretty much like any standard yee sang, nothing special to shout about but we were all accustomed to it. It's a must-have yearly ritual during Chinese New Year.

Next to arrive was the Crispy Deep Fried Squid with Salted Spice (RM 36). The squids were fresh and succulent with a crispy coating of seasoned salted spice. It was quite good and we had all the chopsticks flying in for it!

Claypot Rice with Sausage and Waxed Duck or better known as Claypot Lap Mei Fan (RM 49). Prepared in the traditional Cantonese method whereby the rice is slowly cooked in the claypot with the fats from the waxed duck and the sausage both melted into the rice. The smoky flavor-laden mouthful of rice made us full erect (in appetite I meant)! Better call up early to reserve for this dish, it requires 45 minutes to prepare.

It was good but wasn't the best claypot lap mei fan we've ever had. The best we had was at Imbi Palace and remembered waiting over an hour for it!

The next highlight was the Yellow Wine Chicken 黄酒鸡 (RM 36), it was really really good! Just the right proportion of ingredients; the wine wasn't overpowering, the soupy goodness warmed our souls and the chicken breasts were to die for! It was incredibly smooth, tender and succulent! A definite must-try!

Steamed River Catfish with Superior Soy Sauce (RM 55), swimming in a garlic oil soy sauce and topped with bright julienned scallions - a prime example of a simple yet intricately flavored dish.

Braised Spare Ribs with Creamy Butter Fruits Sauce (RM 32 for medium), the ribs were tender and juicy inside with a lightly deep-fried battered layer coated with rich creamy butter fruit sauce that was further enriched with the aroma from the curry leaves.

Baked Boneless Smoked Duck with Crispy Soft Buns (RM 54 for medium), here's a duck to impress! The duck's skin was reasonably crispy while the meat was very tender with a smoky aromatic pang to it. Grabbed some duck, scallions, stuffed them into a fluffy crispy bun, and engulf!!

Braised Homemade Beancurd with Brinjal in Claypot (RM 28 for medium), the beancurd and brinjal were nicely braised and soaked up all the goodness from sauce. Excellent companion with a bowl of steamed white rice.

Stir Fried Lotus Root with Macadamia Nuts and Cuttle Fish (RM 30 for medium), it was all crunchy, subtle natural sweetness from the assorted vegetables and finished off with shredded cuttle fish.

Steamed Mui Choy with Pork Belly (RM 8.80), yes only RM 8.80! During weekdays lunch and dinner, My Preference Cantonese Cuisine offers 68 types of dishes at an affordable RM 8.80 price per dish! Check out their 68 types of dishes menu below:

MYPCC 68 Dishes

And YAM SENG!!! It was a long night of non-stop drinking and glasses clang together!

Verdict: Delicious Cantonese food with a comfortable and clean dining environment at a reasonable price. Will definitely return again and plenty more dishes to try out!

Address:
22A, Jalan Alam Damai 1,
Damai 23, Alam Damai,
56000 Cheras,
Kuala Lumpur
Tel: 03-9105 5007
Business Hours: Opens daily from 11.30am - 2.30pm and 6pm - 10.30pm
Pork Free: No
Taste:
Value:
GPS: 3.071138, 101.742582
Map:

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Chinese New Year Buffet @ Checkers Cafe, Dorsett Regency Kuala Lumpur

2012-01-18T17:15:00.002+08:00

Time flies when you're crazy busy and we didn't have time to update our blog till now. It's hard to believe that it is Chinese New Year again! So we would like to take this opportunity to wish everyone a Happy and Prosperous Dragon New Year!

This year, the Lunar New Year celebrations falls on the 23rd January 2012 and to usher in the auspicious Year of the Dragon, we were invited to Checkers Cafe at Dorsett Regency Kuala Lumpur.

Chinese New Year food is all about auspicious overtones; denoting prosperity, good luck, fortune and health and Checkers Cafe is one of the venue for a hassle-free reunion dinner on Lunar New Year's eve.

First up, we were served our obligatory must-try drinks, the Prosperity Splash Punch with a concoction of pineapple, mandarin orange and dragon fruit. It was a real thirst quencher and highly refreshing!

Having lou sang / yee sang before meal during Chinese New Year in Malaysia is a customary tradition every year without fail. We love yee sang not only for the taste but for the spirit of bringing togetherness among family and friends.

Unique blend of symbolic colorful ingredients Salmon Yee Sang with Fresh Salmon Fillet, Crispy Salmon Skin and Crackers.

Lou Hei! Lou Hei! The higher, the better! Toss up for wealth, health, good luck, and prosperity we shouted!

To most people, yee sang is not so much about eating the dish. It's a messy Chinese ritual aftermath with all the loud shouting for all the positive vibes and wishes.

Jack from CQTV interviewed Executive Chef KK Yau as his talented team of chefs "wok up" an array of enticing Chinese New Year dishes to tantalize our taste-buds.

Next was the Pan-fried Lamb Rack with Chef Special Sauce. It was amazingly tender, well-marinated with chef's special sweet sauce and without the gammy lamb taste. For me, this was the best dish of the night - I even had two!

Seafood and Shark's Fin Soup, considered as a rare Asian delicacy that is often served during festive and special occasions.

Steamed Herbal Chicken with Herbs, it's one of those simple yet delicious dishes that I always enjoy and happily breathe in the pleasant herbal aroma.

Deep Fried Cod Fish with Superior Soya Sauce, lightly deep fried with delicate texture and fresh subtle sweetness. You can never go wrong with this cod fish, it was also one of the favorite dish throughout the night.

Deep Fried Prawn with Seafood Sauce, the prawns were fresh and well-coated with a combination taste of sweet and spicy from the seafood sauce.

Braised Fish Maw, Sea Cucumber, Dried Oyster and Black Mushroom with Seasonal Vegetables.

Chinese Fried Glutinous Rice in Lotus Leaves, the lotus leaf lent a distinctively fragrant aroma to the glutinous rice. A simple dish and delicious dish to further fill our stomachs.

Finally, desserts to end our sumptuous and unforgettable meal, Sweetened Red Bean Paste.

Deep-Fried Nian Gao and Golden Sesame Seeds Balls. Surprisingly, the deep-fried nian gao was actually pretty good!

Sous Chef Lai Chan Meng, one of the main chef behind the wok for putting up an unforgettable Chinese New Year meal for us.

Do check out Checkers Cafe, Dorsett Regency Kuala Lumpur's fabulous spread of Chinese New Year specialties and since it is a buffet package, you'll have other choices of international dishes such as fresh oysters, green mussels, tiger prawns, smoked salmon, roasted duck breast, roasted lamb leg, pan fried cod fillet with cod caviar, satay, sushi, french pastries, assorted desserts and ice-cream counter with chocolate fountains and many more!

Reunion Buffet Dinner
22nd January 2012
Price: RM 108++/person

"Gong Xi Fa Cai" New Year Brunch
23rd - 24th January 2012, 12pm - 4pm
Price: RM 75++/person

Joy & Luck Buffet Lunch (Monday - Friday only)
25th - 31st January 2012
2nd - 5th February 2012
Price: RM 75++/person

Prosperity Buffet Dinner (Monday - Friday only)
23rd - 31st January 2012
1st - 6th February 2012
Price: RM 85++/person

* 50% discount for children between 4-12 and senior citizens of 55 years old and above.
* Prices quoted are subject to 10% service charge and 6% government tax.
* 38% discount for eatlah blog readers (referral blog name must be quoted when making reservation).

For reservations, you may call Checkers Cafe at +603 2716 1000 extension 188 or fill up an online form at http://dorsettregency.com/kualalumpur/fnb-booking.php.

Address:
Dorsett Regency Kuala Lumpur,
172, Jalan Imbi,
55100 Kuala Lumpur
Tel: 03-2716 1000
Pork Free: Yes
GPS: 3.147340, 101.715738
Map:

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Christmas Marathon Buffet @ Chatz Brasserie

2011-12-15T00:35:00.001+08:00

How time flies and Christmas is coming again! We love to moan about it, but when Christmas Day comes round this year, the turkey will still find its way on to most of our plates.

During this merry season, let's celebrate good cheer with friends and family together at Chatz Brasserie from PARKROYAL Kuala Lumpur.

On Christmas Day, it's a marathon affair at Chatz Brasserie with 10 full hours of buffet at ONE exceptional price! Here's a teaser from part of the luxurious marathon buffet spreads lined up by Chatz Brasserie.

Tenderloin Pate Platter

Smoked Duck Breasts with Orange Coriander Salad

Hawaiian Chicken Pineapple Salad

Potato Salad

Turkey Loaf Roll with Mandarin Orange Salad

Of course, a Christmas meal isn't complete without turkey! This is bound to be a turkey feast from day till night!

Roast Turkey with Chestnut Stuffing served with natural glaze, cranberry sauce and buttered Brussels sprouts.

Venison Stew with Celeriac

Some breads to go with our venison stew. Other than turkey, Christmas time is a heaven for those with a sweet tooth. Let's go sugar rush!

Christmas Pudding

Fruit Cake

Assorted Christmas Cookies

Stollen Bread

Ginger Bread

Why not make Christmas Day dining easy this year? Celebrate at Chatz Brasserie to a traditional Christmas buffet marathon with all the trimmings and Christmas festivities.

10-hour Marathon Buffet (25 December 2011)
RM 88++ per adult
RM 44++ per child*
12pm - 10pm

Merry Christmas Eve (Buffet Dinner)
RM 98++ per adult (with 1 glass of cocktail/mocktail)
RM 49++ per child*
7pm - 10:30pm
*4 - 9 years old, below 4 years eat for free

UOB cardmembers, PARKROYAL KL and PARKROYAL Serviced Suites KL enjoy 20% discount when dining in, for a minimum of 2 people and a maximum of 10 people. To make a booking or enquiries, please contact +603-2782 8378.

**Special thanks to ChasingFoodDreams and Sui Ying for some of their photos!

Read my other post on Chatz Brasserie.

Address:
PARKROYAL Kuala Lumpur,
Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2782 8378
Pork Free: Yes
GPS: 3.14422, 101.71232
Map:

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Ristorante Porto Romano @ The Intermark, KL

2011-12-08T10:13:00.004+08:00

We were delighted when we heard that we were invited to Ristorante Porto Romano for a food review. This melting port of Mediterranean cuisine restaurant, Porto Romano, isn't new to us.

We first had Porto Romano many years back when it was still located at City Square, Kuala Lumpur and it was a good experience. Then it was relocated to The AmpWalk along Jalan Ampang due to the redevelopment of City Square. And now, Porto Romano has moved back to The Intermark / DoubleTree (formerly known as City Square) after spending two years at AmpWalk.

This new resto-lounge outlet at The Intermark is the recent addition to the Porto Romano family. The other outlets are in Mont Kiara and Taman Tun Dr Ismail.

This Porto Romano's latest establishment is an elegant space well-hidden in a secluded basement food court at The Intermark along Jalan Tun Razak, KL.

Porto Romano offers a wonderful fusion cuisine that is a blend of Albanian-Italian-Mediterranean styled cooking with a rich menu and a vast selection of wines making this restaurant a place to spend an unforgettable evening.

The perfect Italian starter before we got down to the heavyweights of the night, balsamic vinegar and olive oil as bread dipping. Buon appetito!

Verdure alla Griglia - Grilled Vegetables (RM 28), a colorful combination of grilled capsicums, aubergines, zucchini and topped with balsamic vinegar and extra virgin olive oil. A Porto Romano's specialty.

Insalata Porto Romano - Porto Romano Salad (RM 24), a seafood mix of squids, clams, mussels and prawns marinated in herbs, lemon juice and extra virgin olive oil.

Bisque di Gamberi - Prawn Bisque (RM 16), a luxurious, velvety and creamy soup; with the stocks made from crustacean shells while the broth made from pureed prawns and tomatoes.

Zuppa di coda di bue - Ox-tail Soup (RM 29), a thick soup that is hearty and rustic; another Porto Romano's specialty. It was easy to get hooked to this succulent soup with each spoonful.

Zuppa alla Porto Romano - Porto Romano Seafood Soup (RM 24), using only fresh seafood, this eclectic combination brings out the essence of Porto Romano.

Spaghetti Puttanesca (RM 27), originated in the Naples area with a salty savory mix of Mediterranean anchovy fillets, capers, olives and aubergines. This dish has a powerful taste because the ingredients used are strong in flavors - my taste buds were tingling in anticipation!

Pasta Nera con Calamari - Squid Ink Pasta (RM 35), freshly made fettuccine flavored with squid ink and cooked with calamari rings. Freshly made squid ink pasta is not easy to come by, it was cooked to a perfect al dente. At Porto Romano, customers are spoilt for choice with an extensive list of 18 types of pasta to choose from.

Pizza al Pesto - Pizza Pesto and Chicken (RM 45), tomato sauce makes way for Pesto sauce in this to-die-for pizza. A definite must try here, where the standard tomato sauce base is traded in for a new inventive makeover which is not easily forgotten.

Pizza al Toro (RM 35), with toppings of beef pepperoni, beef bacon and beef pastrami. It certainly sounds bullish and we were indeed merry when we bit into this thin crust pizza!

While for pizza, there are 13 varieties ranging from the classic Pizza Magherita to the cheesy Pizza con Quattro Formaggi (Four Cheeses Pizza).

Charbroiled Chicken Leg Spanish Style (RM 32), succulent and juicy charbroiled boneless chicken leg topped with a well-balanced lemon-based sauce. It was one of our personal favorite!

Moussaka (RM 38), a Greek classic made from layers of grilled aubergine and minced lamb. We love moussaka and we tried making it once at home. The process of making moussaka can be relatively tedious.

Stinco d'Agnello - Braised Lamb Shank (RM 38), braised in over fire for hours till tender and served in its own tomato-based gravy with side salad or spaghetti. A Porto Romano signature dish.

Risotto Frutti di Mare - Seafood Risotto (RM 32), with Italian Arborio rice, assorted seafood and white wine cooked over a slow fire for at least 20 minutes. This perfectly cooked creamy risotto was well-flavored with the sweetness from the seafood and white wine. Porto Romano's mouth-watering risotto is definitely one of the dish that keep us coming back for more!

The friendly owner, Mr. Eddie Wong recommended us to pair the seafood risotto with a glass of white wine.

This attractive light yellow color Vina Canepa Classico Chardonnay, Chile (2009), it was fresh and fruity. Indeed, it was like a good marriage with the seafood risotto!

Of course, our meals weren't complete until desserts showed itself, it ended with two desserts and coffees - Caffe Latte (RM 8).

Torta di Mele - Apple Pie (RM 12), a twist to the classic apple pie served with custard sauce and vanilla ice cream. Thin layer of crispy pastry wrapped around the warm apple fillings that were strongly spiced with cinnamon, nutmeg, cloves and other spices.

Tiramisu (RM 15), Porto Romano's version of Tiramisu using the best coffee and almond liqueur was rich and heavy.

Affogato (RM 19), a traditional and popular Italian espresso-based treat made from a scoop of vanilla ice cream with a shot of Kahlua liqueur and an espresso over it. Even though I'm a coffee lover, one sip of coffee at this time will turn me into a night owl!

Freshly brewed coffee from Caffe Vergnano (RM 6.50). Caffe Vergnano is a coffee company with a long and prestigious history; it was founded in Italy way back in 1882! Sadly, I taste it but the smell of "a perfect espresso" was wafting through the air. I'll definitely head back to Porto Romano during the day time to discover the aroma and atmosphere of this Italian coffee.

Verdict: Porto Romano is a bit on the pricey side but some of the dishes are pretty good. Their risottos, pizzas and pastas are our favorites.

Address:
Lot G, Lower Concourse,
The Intermark,
182, Jalan Tun Razak,
50400 Kuala Lumpur
Tel: 03-2162 6799
Business Hours: Opens daily from 11am - 10pm.
Pork Free: Yes
Taste:
Value:
GPS: 3.161084, 101.720266
Map:

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Popiah Bunga Raya @ Jalan Bunga Raya, Melaka

2011-11-26T16:51:00.002+08:00

We were surprised and curious at the same time when we were told that this particular popiah stall is one of the must-have food whenever you're at the historical city of Malacca.

This most-sought after popiah stall is located at Jalan Bunga Raya, just right in front of Madam's King Departmental Store. It's best to drive and park by the road side instead of walking all the way there from Jonker Street under the hot sun - it's possible and we did it!.

Well, what makes this popiah special and different from the rest? It's pork lard! We couldn't resist not trying it despite knowing that too much pork lard might just give us heart attack.

There is a numbering queue system in place and we had to wait about 20 minutes for our popiah. No doubt this popiah stall is evidently popular with the tourists and locals as we observed the long queues braving the hot humid Melaka weather.

Each popiah costs RM 3 for small and RM 3.50 for big. For RM 0.50 more, we super-sized it and went for the big ones. It was big and definitely worth paying for!

Each popiah is filled with generous combination of eggs, bean sprouts, turnips, bean curds, peanuts, pork lards and dressed with sweet and chili sauce. The crispy and fragrant pork lard used definitely played a big role in making this popiah special. However, it was a little too sweet for us.

Verdict: Overall, it tasted okay except for the cloying sweetness. But it's worth the price and waiting for if you haven't try it. The next time we're there, we'll probably try to ask for a less sweet version.

Address:
Jalan Bunga Raya,
75200 Melaka
Business Hours: Opens Mon - Sat from 1.30pm - 8pm and Sun from 1.30pm - 5.30pm.
Pork Free: No
Taste:
Value:
GPS: 2.199685, 102.251347
Map:

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Urban @ Hotel Istana, KL

2011-11-17T17:41:00.002+08:00

This time, we checked out Urban, an ideal "chill-out" venue where an excellent 3-Course Dinner meal that doesn't burn a hole in the pocket. Urban is located at Hotel Istana in the centre of bustling Kuala Lumpur city - it is a contemporary western restaurant with an informal yet relaxing ambience.

The Urban décor concept is of fashionably chic design within an ambience of sheer comfort and casual surrounding that displays different seating styles in an open Zen-styled setting. Urban definitely takes the warm and modern orange theme to the max!

Urban is ideal for presentations, launches and cosy gatherings with a comfortable capacity of 90 people for social or private get-togethers.

In essence, Urban resembles a culinary theatre, complete with a well-stocked wine-bar featuring over 300 international labels. Urban's signature meal is the Urban Dinner that consists of a 3-Course dinner menu with a choice of appetizers, main courses and desserts for only RM 135 nett. There is also the Gourmet Dinner for RM 175 nett that comes with appetizer, gourmet special and dessert. All inclusive with coffee or tea and special homemade bread.

Urban's "Eclectic Fusion" menu defines the art of culinary, creativity and quality - the tantalizing 3-Course Dinner menu selections are the mouth-watering house specialty. Spoiled with a choice of 15 appetizers, before sinking your teeth into the servings of 17 choices of delectable main dishes and follows by 9 sinful indulgence desserts.

While waiting for dinner to be served, we were treated with Poori Bread with Chicken Pate first. We had poori, an Indian bread, with curry but with chicken pate, it was our first. The poori was nice - freshly fried, light, soft and flaky.

The second bread served was Walnut Raisin Bread with Sun-dried Tomatoes Butter and Herb Butter. The bread was warm, soft and nutty with a slightly sweet finish.

We were given a pre-teaser palate pleaser (amuse-bouche), the Tom Yam Consomme with Laksa Noodles and Daikon Carpaccio. Amuse-bouche, a French term, is different from appetizers as they are not ordered from a menu but are served according to the chef's selection. It is meant to prepare the guests for the meal and to offer a glimpse into the chef's approach to cooking.

Presented in a mini glass, this clear tomyam consomme was served with silky smooth laksa noodles, pineapple cubes, kaffir lime and ginger torch. It was our first consomme and it really hit the spot! The consomme was crystal clear yet it was packed with intense tomyam flavor - it requires great skill to achieve a clear consomme soup like this!

Daikon Carpaccio, a thinly sliced white radish wrapped with filling of minced prawns, herbs and dressed with droplets of wasabi mayo. Such a beautiful sight.

Our appetizers arrived shortly after our taste bud revitalization from the refreshing amuse-bouche. Foie Gras served with Exotic Fruit Chutney, Birgrade Sauce, and Golden Mango Sorbet was unlike any foie gras that we have tasted before. The sweet and sour of the fruit chutney, birgrade sauce and mango sorbet when combined with the rich buttery flavor of foie gras delights the senses in an unimaginable way.

Smoked Duck Breast with Jasmine Tea Fragrance, Cured Foie Gras and Rocket Salad was like a piece of art! The tender slices of duck breast were smoked with jasmine tea, brown sugar, rice and thyme for that smoky aroma. A slab of foie gras was cured using port wine, maldon sea salt, chopped thyme, brandy and served over a spiced bread made from cinnamon powder, 5 spices, garlic and onion powders. Impressive commitment to meticulously prepare this dish!

Quail Wrapped with Beef Bacon Strip, Braised Le Puy Lentils, Pètit Salad and Red Grape Jus, partly de-boned quail baked to perfection with slight peppery braised puy lentils from France in a grape sauce made with au jus (it's own juice) and red wine.

Bay Scallop with Creamy Tagliatelle Leek Fondue and Saffron, fresh pan seared bay scallop swims in a creamy sauce flavored with luxurious Saffron filaments from Spain, tagliatelle-shaped leeks and topped with tobiko eggs.

Sake Cured Salmon with Avocado Mash, Crème Fraiche and Tomato Basil Sorbet, fresh Norwegian salmon marinated in a vacuum bag with sake, vanilla bean and olive oil for overnight. The sake gave a rich flavor that doesn't overwhelm the salmon while the tomato basil sorbet tantalized our palate as a fitting finish to this dish.

Tiger Prawn served with Root Vegetables, Coriander Dressing and Garden Herbs, pan fried tiger prawn with olive oil, root vegetable, carrot brunoise, white radish, celery, coriander dressing and garnished with seaweed and bonito flakes.

Soup of Smoked Garlic, Chicken Roll and Sweet Pepper Stew on Toasted Brioche, sweet pepper stewed with smoked garlic, olive oil, herbs, drizzled with balsamic and accompanied with marinated chicken spring roll over a slice of toasted brioche.

As we finished our appetizers, we were served with Calamansi Sorbet Infused with Sour Plum to cleanse our palate. It was a divine jumble of sweetness and citrusy sourness.

After the "intermission" sorbet, the main courses arrived shortly. Lamb Loin with Vanilla Date Compote, Cheese Ravioli, Rosti and Fresh Thyme Sauce, the Australian lamb loin was perfectly done with a little lift from the thyme sauce and sweetened date compote.

Fillet Mignon paired with Seaweed Butter Blue Leg Prawn and Mushroom Ragout was one of the recommended main course and certainly it didn't disappoint! The fillet mignon was juicy and tender - the best of both worlds in one dish.

Black Angus Rib Eye with Russet Potato "Millefeuille" and Jus, it was a 120-days grain fed black angus rib eye grilled to medium finish perfection. It was deliciously juicy and tender! We also loved how the chef put in a well-balance marinade for all the meats without overpowering the subtleness of its natural flavors.

Of the 4 selections under the Gourmet Special, we tried the Grain Fed Short Ribs Fall-Off-The-Bone paired with Tasty Gravy and Creamy Potatoes, it was a huge meaty rib with the exact fall-off-the-bone tender texture as described in the menu! Long and slow cooking made the ribs moist and tender with a crisp crust sweet barbecue sauce.

The other gourmet special we tried was the Oven Baked Lobster with Mustard and Brandy with Truffle Mash. The lobster weighed about 700gm, baked with Dijon mustard brandy, cheese, cream and served with mashed potato tinged with the heavenly essence of truffle.

More difficult choices to be made for desserts with 9 selections of sinful desserts with each sounding better than the one before. A towering Strawberry Millefeuille with Vanilla Custard and Strawberry Black Pepper Coulis, it looked too pretty to be eaten! The vanilla custard gave a wonderful sweetness flavor that balanced with the sourness of the fresh strawberry cuts while the thin layers of filo pastry shattered into shards of lightweight buttery in each bite. It was a combination of good texture and uncomplicated flavors.

Tiramisu with Pistachio Biscotti and Vanilla Ice Cream, the resulting combination of tiramisu, pistachio biscotti and house-made vanilla ice cream from Madagascar vanilla beans was decently pleasant.

Caramelized Mango with Puff Pastry and Passion Fruit Sorbet, the sweet caramelized mango melted in our mouth which complemented the warm flaky buttery puff pastry. A spoonful of the passion fruit sorbet was a great way to get everyone in the tropical frame of mind.

The other dessert that grabbed everyone's attention that night was the Lime Caramel Chocolate, Biscuit Strudel and Strawberry served with Hot Lime Caramel. This signature dessert is served in a big stylish glass bowl with a piece of lime chocolate, biscuit crumbs and strawberries.

Hot molten lime caramel was poured in and turned it into a swamp of sinful indulgence immediately. All of us had our share of fun scooping into this bowl of mess like a little child - best eaten while it's hot!

Vanilla Soufflé with Vanilla Ice Cream, this hot souffle was fluffy, light, crispy on top, slightly moist in the center and served with a vanilla ice cream. It was simply wonderful!

Chocolate Lava Gateaux served with Chocolate Ice Cream, the sight of the rich lava chocolate oozing out of the gateaux and a taste of the cold chocolate sorbet sent us shivers of excitement.

Chef Sharusmizal, the man behind the range of culinary delights at Urban who enjoys to flirt with complementing flavors while staying true to original taste. Most of the dishes we had were outstanding in terms of quality and also in portion.

Stripping them apart, the appetizers are RM 45 nett per dish, the mains are RM85 nett per dish and the desserts are RM35 nett per dish. However, as a 3-Course Dinner you get an unbelievable RM135 nett per person, or RM 175 nett per person for the 3-Course Gourmet Special. All topped off with coffee or tea and special homemade bread.

Address:
Lobby Level, East Wing,
Hotel Istana Kuala Lumpur
73, Jalan Raja Chulan,
50200 Kuala Lumpur
Tel: 03-2141 9988 ext: 3691
Business Hours: Opens Mon - Fri from 12m - 2.30pm for carvery lunch and 6.30pm - 10pm for dinner. Saturdays open for dinner only. Closed on Sundays and Public Holidays.
Pork Free: Yes
GPS: 3.149536, 101.709558
Map:

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Hot Gossip Cafe @ PARKROYAL Hotel, KL

2011-11-12T11:04:00.004+08:00

It was a beautiful Sunday morning and this time, we were invited for a review at PARKROYAL Kuala Lumpur serving gourmet sandwiches.

Hot Gossip is a cafe located at PARKROYAL KL serving gourmet sandwiches and hearty pies. The simple and trendy cafe also serves a medley of pastries, healthy Japanese makis, Haagen Dazs ice-creams, a fine selection of cheese, ice-blended coffee drinks, espresso, specialty latte, high-grade teas, fruit smoothies and local delights.

The moment we stepped in, our eyes widen at the sight of these lovely little chocolates.

Delicious-looking chocolates in a variety of flavors; from White Truffle to Almond Gianduja and cost RM 2.20++ each.

Our meals started off with a selection of drinks, one of it was the Spanish Cucumber and Vanilla Latte (RM 18). Cucumber and coffee?!? It actually tasted pretty good! The cucumber essence syrup gave a distinctive accent flavor to the sweet vanilla latte.

Hot Caramel Chocolate (RM 18), made from caramel sauce, Sipping chocolate and fresh milk.

A wide-ranging tea (RM 15) selection ranging from Earl Grey to Apricot Ceylon, from Japanese Green to Lemon Chamomile and Peppermint. The white and brown crystallized sugar sticks were an elegant addition to the tea table.

Refreshing Tropical Smoothie (RM 18), made from a blend of fresh pineapple, mango, peach and topped with whipped cream.

Chicken Tandoori Sandwich (RM 20), made with cold sliced tandoori chicken marinated with a layer of yoghurt sauce.

Irish Stew Pie (RM 22), made with minced lamb, onions, carrots, potatoes and herbs.

Beef and Mushroom Pie (RM 22), made with stewed tender beef, mushrooms and carrots in a tomato-based sauce.

Chicken Cream Pie (RM 20), made with creamy chunks of chicken and green peas.

Bored of your regular classic egg mayo sandwich? Try out this Curry Egg Mayo Sandwich (RM 18). With a dash of added curry powder to the egg mayo, it was surprisingly tasty. The flavors combination created one exciting sandwich!

Crab Mayo Sandwich (RM 26), made with flaked crab meat and mayonnaise sauce.

Chicken Cilantro Sandwich (RM 25), fiery blend of shredded chicken with cilantro herbs.

Thai Tuna Sandwich (RM 23), made with flaked light tuna, onions and herbs.

Cheese Platter with a selection of cheese varieties in large chunks or bite-size fresh from the cheese board. Immediately, we all had a cheesy grin that started our Sunday morning right.

Chef's Special Curry Puff (RM 2.80), it was indeed special - golden brown firm texture pastry with a strong hint of spices. The filling was spicy and rich with flavors.

Egg Curry Puff (RM 2.80), with curried potatoes filling and a slice of hard-boiled egg. But we still preferred the Chef's Special as the taste was more intense.

Sausage Rolls (RM 6), who doesn't love a sausage wrapped in buttery flaky pastry coated with black and white sesame seeds?! It reminded me of uni-days, when I used to throw in couple of frozen sausage rolls into the oven before heading out for lectures every morning.

Apple Raisin and Banana Danish (RM 4/each), best eaten while it's warm!

Hot Gossip also offers an array of delectable cakes and desserts for all dessert lovers alike.

From Strawberry Flan Cake (RM 70), Dragon Fruit Mousse Cake (RM 13), Tiramisu Cake (RM 13) to many more!

Mixed Fruit Yoghurt (from RM 12), create your own yoghurt with your favorite choices of fresh imported and local fruits.

We heard that their Rojak was popular and decided to give it a try too. The sauce tasted different from the Penang version, it was less dark in color, stickier and sweeter.

Hot Gossip's casual atmosphere contributes to a perfect place for a quick bite or a small chat over a catch-up with friends. This cafe also offers complimentary WiFi for its dine-in guests.

Address:
Main Lobby, PARKROYAL Kuala Lumpur
Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2147 0088
Business Hours: Opens daily from 8am - 8pm
Pork Free: Yes
GPS: 3.14422, 101.71232
Map:

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Restaurant Mei Six Hin @ Prima Sri Gombak, Batu Caves

2011-10-31T20:46:00.001+08:00

Restaurant Mei Six Hin (美食轩) is a newly opened Chinese restaurant located at Prima Sri Gombak in Batu Caves and the result of many years of hard work by Chef Steven Cheng and his wife.

Chef Steven Cheng brings his passion of cooking back to the tables with many years of vast experience from various top Chinese restaurants. Even celebrities from Hong Kong like Eric Tsang (曾志偉) had quietly made a table reservation for Chef Steven's private cooking.

First to arrive was a large hotpot casserole Poon Choi (盆菜, RM 168 for small / RM 268 for large) and we were gripped with excitement as we opened the lid.

Poon choi, pun choi, poon choy) is a traditional communal banquet dish served in a huge tub and often eaten during festivals. Preparing poon choi is a tedious process; from steaming to deep frying, pan grilling, poaching, roasting, braising and then carefully layered to achieve the synergy between the layers of ingredients.

This wonderful one-pot feast is stuffed with chock-full of decadent treasures such as roast pork, roast duck, steamed chicken, scallops, sweet and spicy prawns, sea cucumbers, fish maw, dried oysters, pork trotters, mushrooms and "abalone" slices. For those who prefers a more lavish ingredients with real abalone, it will be RM 250 for small or RM 500 for large.

We asked for white rice as the glorified gravy was simply irresistible!

A definite must-have dish from Chef Steven, the Shanghai Style Dried Chili Chicken (RM 15/20/30, 上海辣子鸡). These delicious deep-fried chicken pieces melded with the intense aroma of the wok and the spicy heat from the dried chilies. It was so good that we had to order another plate as the first one was polished off within minutes!

Pork Ribs with Italian Sauce (RM 18/30/45, 香草排骨), the slices of pork ribs were surprisingly tender and coated with a balance of sweet and sour sauce seasoned with fragrant Italian herbs.

Garoupa Rolls in Supreme Broth (RM 18/30, 麒麟斑片), steamed thick garoupa slices wrapped with crunchy snow peas and dressed with a golden supreme broth. Generally, fresh deep sea garoupa fish has a firm meaty texture and delicate flavor. The nicely thickened supreme broth was not overpowering but a little mild for my preference.

A newly created dish from Chef Steven, the Steamed Lotus Leaf with Chicken and Chinese Ham (RM 18, 荷叶云腿鸡). The lotus leaf helps in preserving the moist and flavors of the wrapped marinated chicken, mushroom and Jin Hua ham (金華火腿). Besides that, it imbues an earthy aroma and imparts it to the wrapped chicken.

The moment the wrapped leaf was opened, we could almost "see" the flavors rising up. According to Chef Steven, a thin slice of expensive Jinhua ham was used to lend a faint smoky saltiness to the wrapped ingredients. It's like the Chinese's version of jamón ibérico ham from Spain!

Stir Fried Asparagus with Lily Bulb, Pine Nuts and Macadamia (RM 12/18/25, 佛门正果), it was a vibrant medley of flavors with a splash of crunchy nutty taste.

Yet another signature dish from Chef Steven, the Salt Baked Tilapia Fish (RM 25) or also known as "Suet San Fei Wu" (雪山飞狐, The Flying Fox of Snowy Mountain) as the fish was covered with salt resembling a white snowy mountain. It was funny, shouldn't it be "Suet San Fei Yu" (雪山飞鱼, The Flying Fish of Snowy Mountain) instead?

The salt absorbs the heat and turns into a hard crust that seals in the flavor and moisture without making the fish tastes overly salty. It took about 45 minutes to bake this fish over the wok with slow heat till perfection.

The fish was also stuffed with chopped chili, ginger, shallot, garlic and some dong quai to give a delightful fragrant to the fish. It was the best salt baked fish we've ever eaten!

During meals, we toasted almost continuously with glasses being clanked to shouts of ganbei. Instead of the usual Western wines that get all the attention these days, we opted for traditional Chinese wines that are often neglected. Chinese food with Chinese wines, that's the way it should be!

Aged Shaoxing Rice Wine (绍兴花雕酒) is one of the oldest Chinese wine with a history of over 2,400 years from China. For several thousand years this has been the preferred alcoholic beverage of the Chinese and widely used in Chinese cuisine. This amber-colored wine with 16.5% alcohol content emits an enchanting aroma that warms up our stomach and invigorates blood circulation. I became "red" instantly.

The next wine we had was Kuei Hua Chen Chiew (桂花陈酒). Made from well-chosen flowers in bud, it was sweet, light and refreshing. This will be particularly popular with young adults and women.

Meal hats off and compliments to Chef Steven Cheng and his wife, Winnie. They are such humble and fantastic host!

Verdict: Restaurant Mei Six Hin is a hidden treasure for those seeking for scrumptious classy Chinese cuisine. Most of his dishes were well executed and we're definitely going back to Chef Steven Cheng for more of his creations soon!

Address:
G-62, Jalan Prima SG 3/1,
Prima Sri Gombak,
68100 Selangor
Tel: 012-359 3109 (Steven) / 017-279 9927 (Winnie)
Business Hours: Opens daily for lunches and dinners. Close every fortnight Monday.
Pork Free: No
Taste:
Value:
GPS: 3.238211, 101.701179
Map:

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Gyeongbokgung Palace - Seoul Attractions & Things To Do

2011-10-22T21:50:00.005+08:00

Gyeongbokgung (경복궁), also known as Gyeongbok Palace, is a royal palace located in central district (Jongno-gu) of Seoul. It is the main and largest palace of the "Five Grand Palaces" built by the Joseon Dynasty. The name of the palace, Gyeongbokgung, translates in English as the "Palace of Shining Happiness."

Gyeongbokgung is easily accessible by Subway Line #3 - Gyeongbokgung Station (Exit #5) and Subway Line #5 - Ganghwamun Station (400m walk from Exit #2).

The admission fee for adults (age 19 - 64) is KRW 3,000 (RM 8.55), youths (age 7 - 18) is KRW 1,500 (RM 4.28) and age 6 or below is free of charge. Gyeongbokgung operates from 9:00am - 6:00pm (March - October) / 9:00am - 5:00pm (November - February) and is closed every Tuesday.

Gyeongbokgung was originally constructed in 1394 by King Taejo, the first king and the founder of the Joseon Dynasty.

The majority of the palace was razed to the ground during the Japanese invasions of Korea (1592–1598) and the palace site was left in ruins for the next three centuries. Only in 1867, the palace buildings were reconstructed and Gyeongbokgung again became an iconic symbol for the Korean nation and the Korean royal family.

Once again in 1911 during the Japanese occupation of Korea, the Japanese government systematically destroyed most of the buildings within Gyeongbokgung and only few survived. Only from 1989, the South Korean government started a 40-years initiative to rebuild the structures that were destroyed.

One of the highlight of Gyeongbokgung had to be the change of the guards ceremony every hourly from 10am - 4pm in front of the Gwanghwamun Gate (광화문, the Main and South Gate of Gyeongbokgung) and Heungnyemun Gate (흥례문, the Second Inner Gate).

This ceremony first took place in 1469 and it is re-enacted with the guards dressed in bright traditional uniforms of red, yellow and blue, complete with weapons; and they "change" to the sound of drums.

The royal guards marching out from the Gwanghwamun gate with their colorful flags.

You can get up close with the guards for photo taking but we're not too sure about touching them. We wouldn't dare to. Especially standing next to them as they loomed over you with a weapon in their hand, it was best not to mess with them.

Free guided tours by Korean lady dressed in their traditional hanbok is available in front of the Information Office inside Heungnyemun Gate (the Second Inner Gate).

The tour takes approximately one hour and the schedule is as follows:

* English: 11:00, 13:30, 15:30
* Japanese: 10:00, 12:30, 14:30
* Chinese: 10:30, 13:00, 15:00

After entering Geunjeongmun (근정문, the Third Inner Gate), we arrived at Geunjeongjeon (근정전, the Throne Hall). Geunjeongjeon, is the throne hall where the king formally granted audiences to his officials, gave declarations of national importance, and greeted foreign envoys and ambassadors.

Inside the compound, there are these small stone pillars leading up towards Geunjeongjeon with numbers engraved on them. They are known as the "rank stones". When official events were held, the civil officials would line up according to rank behind the relevant stone.

On the ceiling above the Throne Hall, a lifelike dragon painting emphasizes the King's nobility.

We had a nice quiet walk within the inner chambers exploring every nook and cranny. Getting off this area, you have two directions to choose from. To the left from the Throne Hall, you have the Gyeonghoeru Pavilion (경회루, Royal Banquet Hall) sitting on an island of man-made lake. Sadly, we missed this out as we happily turned right to the museum pagoda.

The skyscraping pagoda resting atop the National Folk Museum of Korea can be seen from afar. Don't think we can visit the pagoda at all, it's probably just for display purposes.

Tickets for Gyeongbokgung are also valid for the National Folk Museum and the National Palace Museum (located near the main entrance of Gwanghwamun Gate). We couldn't visit the National Palace Museum as it was closed every Monday.

The National Folk Museum presents historical artifacts that were used in the daily lives of ordinary Korean people. Here you can fully immerse yourselves in the past domestic and agricultural lifestyles, and learn about Korea's cultural beliefs.

It might get a little boring after awhile especially if you're not the type who appreciates history.

How we wished to have a money printing factory and used these money with our faces on it!

A mini street located next to the pagoda museum is a recreation of vintage 70s Korean village complete with vintage boutique, coffee house, vintage music records store and comic book shop.

Then, we walked back out of the museum grounds into the main part of Gyeongbokgung heading towards the Hyangwonji Lake (향원지).

Hyangwonjeong Pavilion (향원정, "Pavilion of Far-Reaching Fragrance"), is a small two-story hexagonal pavilion constructed on an artificial island of a lake named Hyangwonji and a bridge named Chwihyanggyo (취향교, "Bridge Intoxicated with Fragrance") connects it to the palace grounds.

Right up north to the lake is the private royal residence built by King Gojong known as Geoncheonggung (건청궁). In 1895, Empress Myeongseong, the wife of King Gojong, was brutally assassinated by the Japanese agents at Geoncheonggung. Her body was raped, cut, burned and buried near the residence. Haunted by the experiences of the incident, King Gojong left the palace and since then, the royal family never returned to Gyeongbokgung.

The next stop was Jibokjae (집옥재, "Hall of Collecting Jade"). Located next to Geoncheonggung Residence, Jibokjae is a two-story private library used by King Gojong. Jibokjae is flanked by Parujeong (팔우정) to the left, an octagonal two-story pavilion that was constructed to store books.

Reaching the end of our Gyeongbokgung journey, we arrived to the North Gate known as Sinmumun (신무문). Going through Sinmumun, we caught a glimpse of Cheongwadae (청와대) or also known as "The Blue House" with Mount Bukhansan (북한산) in the backdrop. Cheongwadae is the executive office and official residence of the President of the Republic of Korea.

To say that we were disappointed would have been an understatement, so don't put your expectations too high. Gyeongbokgung is very reminiscent of "The Forbidden City" in China, although on a much smaller scale and less grandeur. Still, this is the royal palace and it's definitely a must-visit in Seoul!

It's best to go early with the free one-hour tour guide because knowledge of the historical background will make the trip a lot more interesting than wandering off by yourself. We arrived late and missed out some. Hence, we weren't able to truly appreciate Gyeongbokgung's bygone era.

Only after researching and blogging about Gyeongbokgung, we've learnt so much and impressed with the efforts to protect the ground, culture and history of it! We hope to catch a different perspective Gyeongbokgung in the near future maybe during the fall season.

Map:

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Loa Yau Kee Porridge @ Jalan Tun H.S. Lee, KL

2011-10-08T22:25:00.004+08:00

With over 40 years of legacy in churning out silky smooth porridge, this to-die-for Loa Yau Kee Porridge stall was once located on a kaki-lima (five-foot-way) at Medan Pasar many many years back. Now, the owners of Loa Yau Kee has made a strategic alliance with the famous Soong Kee Beef Noodles by sharing its premise.

Located at the intersections of Jalan Tun H.S. Lee and Jalan Tun Tan Siew Sin (across RHB Bank), this area is perpetually traffic jam with no proper parking spots. Well, at least now we can enjoy the porridge inside Soong Kee's shop with the comfort of air-conditioning minus the bad weather and the choking bus fumes.

Pork Intestines Porridge (RM 4.50), this is like the best bowl of chu chap (mixed pork) porridge that I've ever had! The porridge was silky smooth with generous loads of fresh chu chap and lots of oversize crunchy deep-fried chu cheong (pork intestines). Even for Ann who is never a fan of internal pork spare-parts and never tried chu chap porridge before in her life, changed her perceptions on chu chap porridge! It is so irresistible and addictive (MSG!) till we checked in here at least once a month!

Fish Porridge (RM 4.50), served with a plate of freshly sliced raw wan yu (carp), ginger julienne, spring onions, coriander and drizzled with fragrant sesame oil. Adding it into the piping hot plain porridge cooked the thinly sliced raw fish almost instantly.

For those who prefer less meat in their diet, you might want to go for Plain Porridge with Pork Intestines (RM 4.50) only. Velvety smooth white porridge without chu chap but overloaded with crunchy sinful deep-fried chu cheong instead! I'd still prefer with chu chap, it's more filling though.

Loa Yau Kee also serves Chicken Porridge, Minced Pork Balls Porridge, Plain Porridge and highly recommended Smooth Steamed Chicken (RM 4) to go with a bowl of heart-warming porridge.

Verdict: Loa Yau Kee opens from 5pm to 10pm but it's best to go early to avoid the crowd. RM 4.50 for such porridge is still considerably affordable by Kuala Lumpur's standards and the best part is, you'll get to indulge in two of the best eateries at a single location.

Address:
86, Jalan Tun H.S. Lee,
50000 Kuala Lumpur
Tel: 017-2727 507
Business Hours: Opens from Mon - Sat 5pm - 10pm. Closed on Sunday and Public Holiday.
Pork Free: No
Taste:
Value:
GPS: 3.147325, 101.696701
Map:

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Restoran Soong Kee @ Jalan Tun H.S. Lee, KL

2011-10-05T03:33:00.006+08:00

Started after World War II in 1945, this pre-merdeka Restoran Soong Kee is well-known for their famous Beef Ball Noodles. Located at the intersections of Jalan Tun H.S. Lee and Jalan Tun Tan Siew Sin (across RHB Bank), this area is perpetually traffic jam with no proper parking spots. For convenience sake, there is another outlet located at Lot 10 Hutong.

Still, this is like one of THE place to be when it comes to beef ball noodles. The famous springy thin Hakka noodles topped with finely minced pork cooked with the requisite family's secret concoction of herbs and spices (RM 5 for small, RM 6 for big).

Mixing the minced pork sauce and noodles together for a sinfully delicious and satisfying meal.

Bouncy and springy Beef Balls (RM 6 for small, RM 10 for big), with texture similar to fish balls.

A good beef ball noodle normally comes with a great chili sauce.

Generous bowl of beef consomme filled with mixed beef slices, tripe and tendon (RM 6 for small, RM 10 for big). Everything was so tender!

Surprises were endless at Restoran Soong Kee as we were given free gelato to try from a small freezer kiosk located inside the restaurant.

JezRipe Fresh Fruit Gelato is locally made from 100% fresh fruits, low sugar content and doesn't contain any dairy ingredients. We used to stock up on our favorite flavors like Coconut, Durian and Strawberries when it was still RM 3/cup. It shot up to RM 4 and we stopped buying it!

We loveeeee coconut ice-cream and can hardly find it here; it's a must-eat whenever we traveled to Bangkok. JezRipe's coconut gelato is decently smooth with a real and rich coconut flavor. This was our temporary fix for coconut ice-cream cravings.

The strawberries flavor is pretty good too, it's a little sourish and sweetish at the same time with bits of strawberries in it.

For durian lovers, the durian flavor is strong and rich - we couldn't resist not having another cup while driving back home!

Verdict: Parking and traffic jam can be a nightmare, it's best to go late or during Saturday evening. The other main attraction here is the Loa Yau Kee Porridge stall located right outside the restaurant.

Address:
86, Jalan Tun H.S. Lee,
50000 Kuala Lumpur
Tel: 017-2727 507
Business Hours: Opens from Mon - Sat 11am - 10:30pm. Closed on Sunday and Public Holiday.
Pork Free: No
Taste:
Value:
GPS: 3.147325, 101.696701
Map:

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Chinese Tapas @ Tai Zi Heen, Prince Hotel & Residence KL

2011-09-22T11:45:00.002+08:00

Chinese tapas represents the most successful fusion of Chinese flavors with a Spanish aesthetic. The best way to think of it is as small plates of various Chinese foods cooked in different styles either steamed, braised, pan-fried, deep-fried, stir-fried or roasted.

This September and October, Tai Zi Heen will be featuring over 15 premium dishes for just RM 10++ per dish. Diners get to experience a perfect dining style where a variety of items are presented in tapas portion, ideal for business lunch or informal get-together.

Tai Zi Heen is a fine dining Chinese restaurant located on the first floor of Prince Hotel & Residence Kuala Lumpur on Jalan Conlay. With an intimate and luxurious atmosphere, Tai Zi Heen has a seating capacity for 180 people with 5 private dining rooms.

Below are the delectable contemporary Chinese tapas that Executive Chef Alex Leung and Assistant Chef Liang prepared for us.

Steamed Spinach Dumplings filled with Prawn.

Steamed Prawn Dumplings with Dried Scallops.

Smoked Duck Rolls with Preserved Egg and Ginger. Awkward combination on paper but it was a masterful fusion of flavors, all-in-one!

Chilled Marinated Seashell and Jellyfish with Garlic and Preserved Vegetables.

Eight Treasure Sun Dried Seafood Soup.

Thai-style Shark's Fin Soup. It was indeed Thai-style, the taste was rather unusual and overwhelming for those prefering the usual Chinese-styled shark fin soup.

Batter-Fried Grouper Fillets with Mango Salsa.

Sauteed Prawns with Fried Garlic, Shallots and Dried Chilies.

Wok-Fried Squid with Black Beans.

Wok-Fried Fish Fillet with Celery.

Wok-Fried Beef with Leeks and Ginger.

Crispy Boneless Chicken with Coffee Barbecue Sauce.

Baked Honey Scented Chicken Wings with Sesame.

Stir-Fried Sliced Duck with Chili Sauce.

Steamed Bean Curd with Oyster Sauce and Dried Shrimp.

Stir-Fried Okra with Dried Shrimp.

Fried Bean Sprouts with Salted Fish.

Deep-Fried Eggplant with Salt and Pepper. It was flavorful, well-seasoned and not overdone.

Singapore-style Fried Meehoon.

Steamed Scallop Siew Mai.

Steamed Beef Meatballs with Mozzarella Cheese. The beef balls were crunchy and bouncy with stuffed cheese melting out.

Deep-Fried Prawns Coated with Sesame Seeds in Sweet and Sour Sauce.

Batter-Fried Whitebait Fish with Spiced Salt.

Spicy Braised Mutton with Bean Curd Stick.

For RM 10++ per dish, this promotion is available only during weekday from 1 September until 31 October for lunch at 12:00pm to 2:30pm. For reservations, please contact the Restaurant Manager at 03-2170 8888.

As for desserts, we had some off the ala-carte menu since they are not part of the promotion. Chilled Mango Puree with Vanilla Ice-cream, Sago and Pomelo (RM 11++). It was amazingly sublime; smooth and sweet mango puree, creamy melting vanilla ice-cream and pomelo sacs that gave a balance tinge of tangy bitterness.

Lemongrass Jelly with Aloe Vera and Lime Sorbet (RM 10.50++). The simple yet sophisticated jelly was made from infused lemongrass water. It was light but once combined with the tangy lime sorbet, it tasted like Taiwanese aiyu ping (iced lime jelly).

Tong Yuen in Almond Milk (RM 15++). It was heart warming with classic Chinese sweet glutinous rice dumplings filled with black sesame. Each bite was pleasantly chewy, with the sweetness tempered by a sip of almond milk.

Address:
Level 2,
Prince Hotel & Residence Kuala Lumpur,
4, Jalan Conlay,
50450 Kuala Lumpur
Tel: 03-2170 8888
Pork Free: Yes
GPS: 3.150156, 101.714517
Map:

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Trishna Restaurant @ Hotel Istana, KL

2011-09-09T15:31:00.002+08:00

A palatial air of authenticity is immediately apparent upon walking through the doors of Trishna where authentic Northern Indian dining is a cultural experience.

On entering Trishna, you are welcomed by a passage to the unique colorful world of Bollywood. This unassuming restaurant is tucked away at level B1 of Hotel Istana Kuala Lumpur; opened since June 2011 after relocating from Damansara Intan.

Trishna's new romantic interior combines seductive Indian richness and sparkle, with moody, dramatic lighting. This restaurant reflects an eclectic mix of the modern Indian craftsmanship in a sophisticated and stylish setting.

Decorated with expensive Indian art, design and culture, you get to learn and enjoy as well the beauty of India without having to travel there.

True to its root, Trishna hired chefs from different parts of India with respective specialties to ensure that the food served is authentic; just like how it's prepared back in India.

While we were waiting for everyone to arrive, we had some Papadums with Mint Chutney dipping. These thin handmade papadums were more crispy and deliciously flavored with herbs in comparison to those average papadums out there.

For drinks, we had Lassi (~RM 6); a traditional Indian beverage made by blending yogurt with water, salt, or spices until frothy. While the Mango Lassi is probably the most well know sweet Lassi to everyone, many variations exist. The salted lassi are made with yogurt, water, salt and and ground cumin powder while the Sweet Lassi are made the same way by omitting the salt and substitute it with sugar. Most of us have never tasted the traditional Salted Lassi before, it can be somewhat of an acquired taste but it had a nice spiced aroma in it.

We also tried Jal Jeera / Cumin Water (~RM 5), can best described as Indian spiced and salty lemonade which is a popular refreshment in during hot days. It has an unique flavor similar to the salted lassi and also known to be good for digestion.

First to arrive was the Murgh Malai Tikka (~RM 16), irresistible, tender, creamy and fragrant pieces of chicken marinated with yogurt, cheese and grilled to perfection in a tandoor (clay oven). One of our favorite must-have!

Amritsari Fish (~RM 17), an authentic mouth-watering boneless deep-fried fish prepared with egg, yogurt, thymol seeds and fresh spices from the land of punjab. Named after the city where it originated, this dish is a popular street food of Amritsar.

Hara Bhara Kebab (~RM 15), a tasty alternative for those who love kebabs but are vegetarian. It was filled with aromatic spices, healthy ingredients and an amazing taste.

A heaping basket of fresh Garlic Naan (~RM 8), Plain Naan (~RM 4) and Tandoori Roti (~RM 4), thin and freshly out of the tandoor. Excellent staple accompaniment to the delightful curries!

Mutton Rogan Josh (~RM 20), a classic aromatic lamb dish is perhaps most famous of Kashmiri dishes. The name rogan josh is derived from the word rogan meaning color and josh meaning passion, hot or red.

Bhindi Masala (~RM 13), another simple but popular North Indian style vegetable, sauteed lady fingers with a blend of spices.

Dal Tadka (~RM 16), a traditional staple curry dish made with lentils and lots of spices making it a favourite accompaniment with rice or naan breads.

Saag Paneer (~RM 16), a smooth, exotically spiced Indian cooked spinach curry dish cooked with sizable chunks of cottage cheese known as paneer. It was wonderfully spicy and delicious!

Goan Fish Curry (~RM 18), a sinfully delicious fish curry originated from Goa with a blend of fragrant spices and rich in coconut milk.

Jeera Rice (~RM 7), fragrant long basmati rice studded with earthy cumin seeds takes your usual steamed rice to a whole new flavor level! It was the ultimate pair with the curry dishes when it comes to good eating!

Kadai Chicken (~RM 18), tender roasted chicken with capsicum and onion with special spices from Kadhai.

Stuffed Tangdi Kebab Special (~RM 12), roasted chicken drumsticks stuffed with minced mutton.

Most unusual and unique dish but the minced mutton fillings were a little too salty for me.

An Indian meal is never complete without the delectable Indian desserts at Trishna. Gajar Halwa (~RM 8), a traditional Punjabi dessert made with shredded carrots, milk, almonds and cashew nuts. It was delicious, vibrant in color, not excessively sweet and very nutty.

Gulab Jamun (~RM 8), deep-fried dough balls immersed in warm sweet syrup. Definitely must-try!

Rasmalai (~RM 10), a tedious and rare Indian delicacy made from paneer soaked in chilled creamy milk for overnight until soft and spongy. Interestingly, it didn't have the cheesy texture but more like soaked white bread in milk. Very rich and creamy.

Most Indian desserts are usually cloyingly sweet but Trishna did a great job in cutting down the sugar and made it just nice for today's health-conscious lifestyle.

Trishna's signature Masala Tea (~RM 4), a spiced tea made by brewing tea with a mixture of aromatic Indian spices such as cardamom, cinnamon, ginger, peppercorn and cloves which eases nausea and detoxify the liver.

Nothing is more satisfying than to sip a cup of Masala tea after a convivial meal.

Mr. Benny Bedi, the presence of this bubbly owner always fills the air with laughter. According to Benny, Trishna's Masala tea is made specially for Malaysians because when you drink their Masala tea, you will no longer have "masalah".

Verdict: We love authentic Indian foods but the problem is, you never know where to find the right one. They are either too overly expensive or not that great. Cooked with love and sincerity, Trishna offers its patrons a great combination of 5-stars North Indian fare without putting holes into the pocket.

Address:
Level B1, West Wing,
Hotel Istana,
73, Jalan Raja Chulan,
50200 Kuala Lumpur
Tel: 03-2142 1575 / 012-3750 412
Business Hours: Opens daily from 11am - 3pm and 6pm - 12am
Pork Free: Yes
Taste:
Value:
GPS: 3.149536, 101.709558
Map:

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Tiger Street Football Contest Winners!

2011-09-06T02:02:00.002+08:00

If you have been reading from last week, you ought to know that there are some uber exclusive Tiger products up
for grabs right here! And here are our THREE winners:

William - williamyks@ymail.com
Chee Fei - chee_fei84@yahoo.com
Nikel Khor - nikelkhor@gmail.com

Thanks to Tiger, they will be entitled to bring home an exclusive Tiger Chiller Box containing 3 x 500ml cans of Tiger Beer at the Tiger Street Football National Finals & Grand Finals. Be sure to claim your prize at the Tiger Street Football registration station on 17 or 18 September at 1Utama!

Don't forget, 1Utama is the place to be for the Tiger Street Football National & Grand Finals, which is going to be the most spectacular street football celebration Malaysia has ever seen! Be there to witness the best street football teams from around the world battle it out for the coveted "King of the Streets" title.

See you there!

Butumak 부뚜막 Korean Restaurant @ Dongdaemun, Seoul

2011-08-31T13:56:00.002+08:00

Dongdaemun 동대문 area isn't only notorious for its late night shopping, it also includes dining with restaurants operating non-stop 24 hours. The stretch of lane located behind the 3 prominent shopping malls in Dongdaemun (Hello apM, Migliore and Doota) is filled with Korean BBQ restaurants waiting to replenish your stomach after shopping up a storm. Butumak 부뚜막 was the first Korean BBQ restaurant we had during our Seoul trip.

Butumak, a brightly lit corner restaurant on a corner lot, seems to be quite popular not only to the locals but also the Japanese tourists.

Most of the restaurants in Dongdaemun area are tourist-friendly, with well-written English and Japanese menu and waitresses that can speak in Mandarin.

Most of the grilled pork prices range from KRW 10,000 - KRW 12,000/pax (RM 28.50 - RM 34.20) and grilled beef prices range from KRW 17,000 - KRW 20,000/pax (RM 48.45 - RM 57) with minimum serving for two people. We had one serving each of samgyeopsal 삼겹살 (Pork Belly) and Marinated Beef.

Like any other Korean restaurants, a wide array of banchan (side dishes) will be served as starter before the main course begins. Of course, you can ask for more without any extra charge.

True to the Korean tradition in food, even the richest foods are made healthier with the addition vegetables like lettuce and garlic.

Not every Korean BBQ restaurant in Seoul uses the traditional charcoal stove. Butumak uses the more common grill pan over a stove built into the center of the table. Don't worry about not knowing how to cook, the waitress usually takes care of it. Unless she is extremely busy and your food is burning, you better do some flipping!

Despite lacking the smokiness flavor from using a charcoal stove, it is definitely less messy and less likely to over burn.

No Korean BBQ is complete without ssamjang 쌈장 (Chili Soybean Paste).

The best way to eat the grilled meat is to wrap it with fresh lettuce, ssamjang, garlic and shredded scallion - ssambap 쌈밥 (Korean Lettuce Wraps). "Ssam" means 'wrap' in Korean, and "bap" means 'rice'. Besides using rice in the wrap, there is endless variations of what that can be stuffed in it.

Besides grilled or barbecued meat, Butumak does serve various noodles and rice dishes. Ttukbaegi Bulgogi 뚝배기 불고기 (KRW 6,000 / RM 17.10), marinated minced beef cooked with vegetables and glass noodle in a hot stone bowl. We just love the dramatic bubbling cauldron action as it arrived.

The stew was lightly sweet and generously filled with tender minced beef. This dish definitely warmed our hearts in the cold rainy summer and we finished it all in the blink of an eye!

Dolsot Bibimbap 돌솥비빔밥 (KRW 6,000 / RM 17.10), rice with mixed vegetables in a hot stone pot. Mixed it really well with few spoonfuls of gochujang 고추장 (hot pepper paste) sauce.

It was okay but it wasn't as good as our favorite place for dolsot bibimbap at Gomone in Ampang Point. It was probably due to the lack of ground beef and less sweetened gochujang sauce.

Verdict: Butumak is a Korean restaurant that never sleeps. Despite operating 24 hours, the quality and freshness of their meat is good. The taste is decently good with relatively reasonable price.

Address:
18-84, Euljiro 6-ga,
Dongdaemun, Jung-gu,
Seoul, South Korea
Tel: 02-2267 2522
Business Hours: Opens daily 24 hours
Pork Free: No
Taste:
Value:
GPS: 37.567390, 127.007422
Map:

View Eat Lah Food Map in a larger map

Getting around Seoul with T-Money Card

2011-08-28T20:53:00.027+08:00

One of the best way to get around Seoul is the subway (지하철 jihacheol). Don't be nervous and intimidated by the complexities of the subway networks when you are doing self-guided sightseeing, it isn't that difficult once you have tried it.

For tourists like us, we used the subway extensively and the most convenient way is to get a T-Money Card. The T-money card is like a prepaid credit card that can be used on any subways, buses, some taxis or even public telephones, convenience stores and some vending machines. Besides being ultra-convenient, the T-Money card also gives you discounts off the cash fare. If you use the subway a lot, those savings add up!

Where can I buy a T-Money card?
You can buy it from any subway station counter or any convenience stores like GS25, Family Mart, 7-Eleven and MINISTOP that have the T-Money sign displayed. It only cost KRW 2,500 (RM 7.13) and you will need to add money to the card before using it.

How to recharge a T-Money card?
The easiest method for us is via the ticket vending machines. If you are technically challenged, you can always buy the credit from the convenience stores or subway ticket counter. You don't really need to speak Korean – just hand them your card and the cash amount you wanted to add.

The vending machines operate in either Korean, English, Chinese or Japanese. Just select your language preference and the rest of the menu will be in the selected language.
Touch the T-Money card icon on the right side of the screen.
Place your T-Money card on the electronic card reader marked with the T-Money logo.
Select the cash amount you wish to add to your card.
Place the money into the machine.
Wait until the recharging process is completed, and don't forget to take the card with you.

How do I use the T-Money card?
Simple! Just scan your T-Money card on the card reader on your way in and out of the subway. The display will show you how much has been deducted from your card and the current balance.

Why use a T-Money card?

It's really convenient and save up your time queuing up for a ticket.
The base transit fare for a T-Money card passenger is KRW 800 compared to a normal ticket KRW 900.
You get a 10% bonus whenever you top up your card. If you recharge KRW 10,000, you will actually have KRW 11,000 added to your card!

Can I get a refund for the remaining balance?
T-Money cards have no expiration date and the unused balance will remain on your card until the entire amount is used up. You can receive a refund for the balance on your card at convenience stores like GS25 that charges KRW 500 (RM 1.43) fee and the card price of KRW 2,500 is not refundable.

Things to note

The corner seats are given priority to the older citizens, disabled or pregnant ladies. We mistakenly sat on it once and was innocently scolded by an old man. *sad!*
Even though you have taken a general seat, it is common to give up your seat for an elderly rider as the Korean culture emphasizes on respecting the elders.
Residents in Seoul aged 65 and older crossed the 1 million mark and that accounts for 9.7% of all 10.31 million Seoul residents. Yes, the subway is packed with elderly citizens!
Korean culture tolerates a higher degree of incidental pushing and without needing to apologize every time you bump into somebody. As such, subway-riding Koreans might be a bit aggressive to certain tourists. Don't sweat it, it's the culture!
Most of the Koreans have the ability of walking through hordes of people while staring only at their phone.
Try not to use your T-Money card on taxi. There is a possibility of meeting a less honest taxi driver that scanned your card but telling you that it isn't working somehow.

Tiger Street Football Contest Giveaways!

2011-08-26T12:17:00.007+08:00

Now, what exactly is Tiger Street Football all about?

And how can you win those exclusive Tiger Premiums? Read on to find out!

Tiger proudly presents Tiger Street Football - the edgiest football celebration to ever take place on the streets of Malaysia! This international street football festival has been touring Asia, bringing the most intense street football tournaments to Singapore, Thailand, Guangzhou, Vietnam and Malaysia.

The Tiger Street Football National and Grand Finals will be kicking off this 17 - 18 September at the 1Utama open air car park, and it is going to be nothing short of the most fantastic street football celebration for fans, players and football lovers in Malaysia.

The Grand Finals taking place in Malaysia will see the Tiger Street Football champions from each of those countries, along with two professional street football teams from Brazil and Holland battle it out for the top prize of USD30,000 and the coveted "King of the Streets" title.

Now, as for the exclusive prizes mentioned earlier, Tiger will be giving away 3 super exclusive Tiger Chiller Boxes containing 3 x 500ml cans of Tiger Beer to you!

All you have to do is be the first 3 lucky readers to answer the question below correctly.

Question: How many countries in total will be participating in the Tiger Street Football Grand Finals this 18 September at the 1Utama open air car park?

Yes, it is really that easy! Post your answers at the comment section below! And don't forget to leave your email address so that I can get in touch with you. Good luck!

Terms and conditions:

This contest is open to all non-Muslim readers aged 18 year-old and above.
The first 3 comments posted with the correct answer and email address will be selected as winners.
The contest duration is from 22 - 29 August 2011.
The prizes must be redeemed at the Tiger Street Football registration station on the 17 or 18 September at 1Utama (Car park next to TGIF). Prizes may not be redeemed for cash.
Guinness Anchor Berhad reserves the right to cancel, modify, suspend or delay the Contest in the event of unforeseen circumstances beyond its reasonable control.

Launching of Taste6 at Swiss Garden Hotel & Residences, KL

2011-08-24T16:41:00.002+08:00

A stylish new restaurant, T@ste6 has just come onto the Swiss Garden scene and we were invited to the launch on the 27th July 2011.

T@ste6 or pronounced as Taste@6, is located on the 6th Floor of the Swiss Garden Residences. This newly opened Swiss Garden Residences is the epitome of modern living at its finest!

From the moment you enter into the inviting surroundings of T@ste6, you will be greeted with a fashionable blend of design, elegance and a brand new holistic culinary journey overlooking the magnificent view of the city's skyline.

This trendy and cozy brasserie has contemporary garden inspired elements that complement its warm natural setting.

A private dining room enclosed with a glass wall exhibiting the most exclusive wines and champagnes.

Guests were able to sample the drama of a bustling open kitchen headed by Chef Amir Shah and his culinary team.

The launching ceremony started out with refreshing appetizers that were set to tantalize our taste buds.

Fresh Salad with assorted dressings and Pumpkin Parmesan Soup.

Parsley Potato with Sauteed Onions.

Assorted Vegetables with Butter Herbs.

Roasted Chicken with Jus.

Baked Prawns with Mushroom and Red Chilies.

Sea Bass Fillet with Chive Sauce.

Spaghetti with Ragout and Tomato Sauce.

Stewed Lamb with Potatoes and Rosemary. Looking back at this picture, we were daydreaming on how wonderfully tender the stewed lamb melted in our mouth!

Salmon Fillet with Bisque Sauce.

Roasted Cube Roll Beef.

For desserts, we had Mille Feuille with Pastry Cream.

Bread and Butter Pudding.

Assorted Mini Tarts and Chocolate Mousse.

As part of the launching ceremony, guests were entertained with colorful belly dancing and then preceded by live jazz band performance.

Whether it's an outdoor celebration for weddings to product launching or just dining our loved ones, T@ste6 definitely gives you the quality, comfort and hospitality. Definitely look forward to try out T@ste6's signature dishes such as the T@ste6 Ultimate Burger, Chargrilled Skirt Steak with Chili Salsa, Oven Roasted Duck Breast with Beetroot Mash and Beer Battered Fish and Chips.

Address:
T@ste6,
Swiss-Garden Residences,
Level 6,
No.2A, Jalan Galloway,
50150 Kuala Lumpur.
Tel: 03-2141 3333
Pork Free: Yes
GPS: 3.143547, 101.705551
Map:

View Eat Lah Food Map in a larger map

Shuang Wei Moon Cakes at West Lake Garden Chinese Restaurant, Sunway Resort Hotel & Spa

2011-08-10T14:47:00.001+08:00

Yearly Chinese traditional festival, the Mid-Autumn Festival 中秋节 is approaching and for this year, it falls on September 12, 2011. It is the time to savor the customary moon cakes together with family and friends in celebration of abundance and reunion.

West Lake Garden Chinese Restaurant embraces the tradition of Mid-Autumn Festival mooncake crafting with its exquisite Shuang Wei moon cakes that reflect an unspoken sense of pride and prestige.

The award-winning West Lake Garden Chinese Restaurant is located on the Lobby Level of the Sunway Resort Hotel and Spa.

The restaurant's composition reflects a warm tasteful and soothing traditional ambiance that makes you feel like an Emperor when you walked in.

Besides a spacious main hall, the restaurant also has 8 private dining rooms with a stunning view of the lagoon.

From 12 July to 12 September 2011, West Lake Garden is pleased to introduce an exciting series of Shuang Wei moon cakes compromising of 10 flavors made from a recipe that is carefully guarded. "When you give somebody Shuang Wei moon cakes, it says a lot about you."

Golden Baked Low Sugar White Lotus Paste with Salted Dried Shrimp (RM 23 /pc), the sweetness and smooth texture of the lotus seed paste is cleverly partnered with the distinct taste of the dried shrimp.

Snow Skin Low Sugar Sesame with Pistachio Paste (RM 23 /pc) - contains alcohol, distinctively flavored snow skin layer encloses the thick, tar-black puree of pure roasted black sesame; adding a nutty and delicate zing to the rich alcoholic taste of pistachio.

Baked Low Sugar White Lotus Paste with Black Sesame and Custard Paste (RM 23 /pc), fine concoction of unique tastes accentuated by the fragrance of black sesame that graciously complements the pleasantness of lotus seed and silky smooth custard. This latest flavor from Shuang Wei moon cakes is literally in a class of its own with its uniquely baked white skin by using special flour.

Snow Skin Low Sugar White Lotus and Red Date Paste (RM 21 /pc), the dense and sweet filling of white lotus seed paste matches well with the subtle sweet aroma of red dates leaving a lingering sweet sensation on your palate.

Snow Skin Green Tea with Royal Milk Tea and Mocha Paste (RM 21 /pc), strikes a perfect balance between the clean and fragrant taste of green tea, milk tea and mocha. Certain to be a winner among those who enjoy milk tea, it had a real and strong milk tea flavor.

Snow Skin Chocolate Whisky Paste (RM 23 /pc) - contains alcohol, the velvety texture of the exterior encircles the sweet caramel notes of the chocolate-whisky combination will definitely bedazzle our modern taste buds. The alcoholic filling gives a well-balanced sweet and bitter aftertaste making it a truly devouring!

Golden Baked Assorted Organic Nuts (RM 23 /pc), filled with wholesome variety of nuts and imbued with a delicate fragrance.

Chinese Master Chef Chan Choo Kean and Chef Wu Chee Keong are pleased to introduce us an exciting series of Shuang Wei moon cakes for this upcoming Mid-Autumn Festival. Our personal favorites are definitely the moon cakes with an alcoholic twist.

Apart from sampling the moon cakes, Chef Wu Chee Keong demonstrated the steps in making a snow skin moon cake.

First, flatten the ball of dough into a patty.

Next, slowly wrap the ball filling up.

Gently mold the edges to enclose the filling and seal it up.

Dust a thin layer of flour into the mould and press the filled dough firmly into the mould to get the shape of the moon cake.

Then, tap lightly on the left and right to dislodge it.

Tada! It might looked deceptively simple but believe me, a lot of effort goes into a single perfect moon cake.

Priced between RM 21 to RM 23 per piece, Shuang Wei moon cakes made with less sugar, free of artificial coloring and preservatives are available for take-away from 11am - 9.30pm daily at West Lake Garden Chinese Restaurant from 12 July to 12 September 2011. Presented in an elegantly designed gift box, Shuang Wei moon cakes are also ideal as a corporate gift with West Lake Garden's Secret Treasures or Timeless Classic gift sets at a mere RM 98 for 4 selected flavors.

You may also place your orders via fax to 03-7495 1424, email dinesrhs@sunwayhotels.com or call 03-7495 1421. A 10% discount will be accorded on purchases of 10 boxes or more.

In addition to the overall moon cakes experience, we were lucky to sample several dishes from West Lake Garden specially prepared for us. Braised Scallop with Crab Meat in Sweet Corn Broth Drizzled with Truffle Oil, it was light with a gentle sweetness from the corn broth and the decadent drizzle of truffle oil at the end absolutely made this soup luxurious.

Crispy Ginger Steamed Cod Fish, fresh and velvety smooth cod fish with a wonderful fragrance from the light soy sauce and crispy deep-fried ginger.

Crispy Noodles with Tiger Prawn. Surprisingly, the crispy noodles which soaked up the gravy were unusually good and almost stole the show away from the fresh tiger prawn.

Address:
West Lake Garden Chinese Restaurant,
Sunway Resort Hotel & Spa,
Persiaran Lagoon, Bandar Sunway,
46150 Petaling Jaya,
Selangor.
Tel: 03-7492 8000
Pork Free: Yes
GPS: 3.070645, 101.609265
Map:

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Buka Puasa Buffet at Flavors, Swiss-Garden Hotel & Residences, KL

2011-08-04T12:31:00.002+08:00

For those working in Kuala Lumpur, you really know the kind of traffic jams I have in mind. The jams in the city center can be horrendous especially during the fasting month. Goodness, might as well break fast in KL.

During this holy Ramadhan month, discover the traditional kampung-styled dishes and a world of of culinary flavors when you break fast with family and friends at Flavors Restaurant at Swiss-Garden Hotel & Residences Kuala Lumpur.

Indulge over 150 different dishes from freshly prepared salads and kerabu, soups, hot dishes, mouth watering desserts and a variety of thirst-quenching beverages specially prepared by Executive Chef, Chef Manimaran and his culinary team of chefs. Jom! Let's buka puasa!

Buah Kurma (Dates), assorted dates ideal as appetizers when breaking fast because of its nutritional values. The sugar contained in the dates helps the body to replenish itself after a long day fasting.

Ulam-ulam (Salad), tantalize your taste bud with a selection of appetizers such as ulam-ulam mixed with either Sambal Nenas, Sambal Belachan, Sambal Tomato, Sambal Cincalok, Sambal Mangga or Sambal Kicap Manis.

Bubur Lambuk, one of the most eagerly awaited meals unique to the holy month. The warm creamy goodness makes it an excellent buka puasa comfort food!

Nasi Briyani Gam with Chicken or Lamb, rather than cooking the rice and meat separately, briyani gam cooks the rice and the meat together in the same pot. The juices of the meat would infuse into the rice and brings this briyani rice to a different level.

Ikan Masin Sepat (Dried Salted Gurame Fish), best taken with some Nasi Goreng Kampung (Village Fried Rice).

Back by popular demand, Swiss-Garden's famous Roasted Whole Lamb Arabian Style with Hummus dips.

Ketam Masam Manis (Sweet and Sour Crab).

Sambal Udang Petai (Spicy Prawns with Bitter Beans).

Ayam Percik (Spicy Barbecued Chicken).

Lemang and Serunding (Meat Floss).

Nasi Ayam (Chicken Rice), fragrant chicken rice with either steamed or roasted chicken and served with fresh chili sauce and pounded ginger sauce.

Sotong Bakar (Grilled Squid), Udang Bakar (Grilled Prawns) and Otak-otak (Fish Cake).

Sate Daging (Beef Satay) and Sate Ayam (Chicken Satay).

Murtabak (Stuffed Pan Cake).

Rojak.

For sweet endings, you will be spoiled for choice with irresistible local desserts such as Fried Durian Tempura, Fried Ice-Cream Potong, Kuih-Muih Nyonya, Tapai Ubi, Sago Gula Melaka and other sweet delights.

A wide array of delightful traditional Kuih-Muih Nyonya.

Bubur Pulut Hitam (Black Glutinous Rice Sweet Porridge).

The Ramadhan buffet spread also features an impressive selection of tasty international desserts as well, including these luscious cakes, mousse, tarts and puddings.

The break fast buffet dinner is available from 6.30pm to 10pm starting from 1st August to 30th Auguest 2011 and priced at RM 78++ per adult and RM 39++ per child/senior citizen.

For large groups of 20 persons and above, the brand new Grand Hibiscus Ballroom and Grand Lotus Room are the perfect venues for entertaining corporate clients or for large family gatherings this Ramadhan. To reserve, do call 03-2141 3333 ex 1271 or email to fb_sghkl@swissgarden.com

Address:
Swiss Garden Hotel & Residences KL,
117, Jalan Pudu,,
55100 Kuala Lumpur
Tel: 03-2141 3333 ex 1271
Pork Free: Yes
GPS: 3.144190, 101.705632
Map:

View Eat Lah Food Map in a larger map

Ramadhan Buka Puasa at Kites Restaurant, Holiday Inn Kuala Lumpur Glenmarie

2011-07-23T11:37:00.002+08:00

The Ramadhan holy month is just around the corner and the buka puasa tradition comes to life again. The thing we love best about Ramadhan is the way everyone gets together to break fast at the end of the day with joy and laughter.

For this Ramadhan, we were invited to Kites Restaurant at Holiday Inn Kuala Lumpur Glenmarie for a sumptuous pre-buka puasa experience. Starting from this 1 - 29 August 2011, Kites will be offering a delicious spread of delectable cuisines for breaking fast with your friends, families and colleagues.

Here's a teaser from part of the luxurious spreads specially prepared by Chef HJ Norhisyam Bin Mustapha, Chef Muhammad Haniff Bin Haji Shukeri and their team of chefs.

Ayam Bugis Panggang (Bugis Roast Chicken), special roast chicken marinated with salam leaves, tamarind and dried shrimp paste.

Tandoori Fish, the vibrant red appearance along with some onions and lemons made them looked extremely appetizing!

Goreng Ikan Masin (Deep Fried Salted Fish), the overwhelming flavor of the salted fish mixed with some sambal over a plate of hot steamed white rice - it's the world's best comfort food.

Telur Itik Masak Lemak (Duck Egg with Coconut Milk), duck eggs cooked in creamy coconut-based curry.

Ayam Percik, a must have during Ramadhan month and true Malaysian-styled barbecued chicken. The smell of the a Ramadhan bazaar is never complete without it!

Ketupat Pulas, glutinous rice firmly wrapped in woven palm leaf pouch and boiled. Another popular and favorite Hari Raya delicacy.

Daging Serunding (Beef Floss), you can rarely find this dish except during the Hari Raya season. It is usually eaten with ketupat or lemang with rendang curry.

Nasi Briyani, fluffy long-grained fragrant rice to go with all the other dishes. Not to over-eat during Ramadhan is almost impossible!

Kari Kepala Ikan (Curry Fish Head).

Ikan Keli Salai Berlada (Grilled Catfish with Chilies).

Ayam Masak Kicap (Chicken in Dark Sweet Soy Sauce), every Mom's staple dish, it felt like home.

Kupang Masak Halia (Mussel Ginger).

Goreng Kacang Panjang (Stir Fried Long Beans).

In addition, we ended our meal with sweet desserts like assorted kuihs, ice kacang, cakes, ice-creams, puddings and many more!

During these blessed months, there will be over 120 local traditional Malay and International dishes. Do expect additional specialty treats like Roast Whole Lamb, Kambing Mamak, Gearbox Soup, Singapore Murtabak, Daging Deng Deng, Pulut Kuning, Ikan Bakar and many many more! To compliment the atmosphere, there will be a live "Ghazal Performance" to keep you entertained.

The buffet dinner at Kites is priced at RM 88++ for adults and RM 50++ for children and senior citizens. From 1 - 10 August 2011, there will be a special price for adults at RM 78++ and RM 40++ for children and senior citizens. Book earlier in June to get further discounts!

After the Ramadhan month from 1 - 31 September 2011, Kites opens up for lunches at RM 55++ and dinners at RM 75++. Group bookings are also available for "open house" events and a special price will be given for bookings of more than 10 paxs.

For booking and reservation, please call 03-7802 5200 ext: 3/2941.

Address:
Holiday Inn Kuala Lumpur Glenmarie,
1 Jalan Usahawan U1/8,
Seksyen U1,
40250 Shah Alam,
Selangor
Tel: 03-7802 5200 ext: 3/2941
Pork Free: Yes (certified Halal by JAKIM)
GPS: 3.094193, 101.577615
Map:

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From Incheon Airport to Uljiro Co-op Residence, Dongdaemun

2011-07-17T21:25:00.003+08:00

Incheon Airport is quite a distance away from the city and there are several ways to get to the city - via Airport Limo Bus, Airport Railroad Express (AREX) or Taxi. It really depends on your destination and situation. The Airport Bus is the most preferred option today for traveling between Incheon International Airport and downtown Seoul.

Taking AREX might be the cheapest but for the time being, it isn't that convenient. You will have to make several transfers to get to your destination. With all the steps between stations transfer and heavy luggage bags, we wouldn't recommend it.

Taxi is recommended if you arrive late at night and buses or AREX are no longer operating. There are two types of taxis, the Normal Taxi "ilban taeksi" or Deluxe Taxi "mobeom taeksi" - generally black in color, more expensive and spacious.

If you are planning to take a taxi after midnight, you might as well take a deluxe taxi since the normal taxis have a late night surcharge while the deluxe taxis don't. Depending on the destination, going to Dongdaemun with a deluxe taxi late at night will cost you around KRW 100,000 (RM 285) by the meter.

We stayed in Uljiro Co-op Residence Hotel which is located in the heart of downtown Seoul, and walking distance to Dongdaemun shopping heaven. Conveniently, an Airport Limo Bus stops right in front of the hotel every 30 minutes.

It is easy to figure out which Airport Limo Bus to take, just look out for the information booth and the English speaking staff will happily check if there are any buses that lead to your destination. For our case, we took the 6001 Airport Limo Bus that stops right in front of our hotel and walking distance to Dongdaemun. The fare cost KRW 14,000 (RM 39.90) per person and the last bus departs at 10:40pm.

6001 Airport Limo Bus takes you from Incheon International Airport - Gimpo Airport - Yongsan Station - Samgakji Station - Sookmyung Woman's University Station - Seoul Station - Namdaemun Market - Ibis Myeong-dong Hotel - Seoul Royal Hotel at Euljiro - Best Western KUKDO - Western Co'op Residence - Euljiro Co'op Residence - Toyoko Inn Hotel - Hotel PJ at Chungmuro - Sejong Hotel Myeong-dong. It was a very long journey, it took about 1 hour and 15 minutes to arrive at our hotel.

Korean Dumplings at Sinpo Woori Mandoo @ Dongdaemun, Seoul

2011-07-17T03:41:00.001+08:00

Sinpo Woori Mandoo (신보우리만두) is a restaurant started off as a family store in a small neighborhood at Sinpo, Incheon in 1971. In the past forty years it has become one of Korea's staple mandoo / mandu (dumpling) chains. Now, this popular restaurant chain is available throughout Korea and the outlet we went was strategically located at Dongdaemun. Since Dongdaemun is a shopping district that never sleeps, the outlet here practically opens 24 hours. And here we are, 3am in the morning!

Like any other Korean restaurants, every meal includes from 2 to 6 banchan (side dishes) that form part of the meal or compliment the main dishes. The most important is of course kimchi, and Koreans do not consider a meal complete without kimchi. Everyone's kimchi tastes different even though it is fundamentally the same. The kimchi here was one of our favorite, it was well-flavored with the right degree of spicy and sour taste.

Gogi Mandoo / Pork and Vegetables Dumpling (KRW 3,500 / RM 9.98), eight pieces of Sinpo Woori Mandoo famous handmade dumplings served with a dipping sauce made from soy sauce and vinegar. The minced fillings are usually pork, tofu, clear vermicelli noodles and various vegetables such as onions, spring onions, cabbages and leeks.

Korean mandoo tasted slightly different from the Chinese jiaozi (dumpling), it was lighter and less meaty. The Chinese jiaozi are usually meat-centric, while Korean mandoo tend to pile on the veggies.

Kimchi Mandoo / Pork, Vegetables and Kimchi Dumpling (KRW 3,500 / RM 9.98), it tasted very much similar to gogi mandoo except for the little bit of spicy and sour taste. It wasn't too bad but the kimchi flavor wasn't strong enough to stand on its own.

Mandoo Kalgooksoo / Knife Cut Noodles Soup with Pork Dumplings (KRW 5,000 / RM 14.25), thick knife-cut noodles cooked in a clear seasoned soup with seaweed and pork dumplings. The soup was tasty and the hand knife-cut noodles were just right. It had the right texture and chewy consistency - deeply satisfying and hearty!

Nakji Dupbab / Rice with Octopus and Vegetables in Sweet Spicy Sauce (KRW 6,000 / RM 17.10), rice in heated stone pot served with stir-fried octopus and vegetables in spicy sauce.

Mixed everything evenly and ended up with a bowl of red fiery hot rice. It was spicy, sweet and hot all at the same time. We have pretty high spicy tolerance but this dish was beyond us! It was both torture and pleasure.

Verdict: Sinpo Woori Mandoo may look like a fast food restaurant with its simple interior but the food here is made fresh, reasonably good and affordable.

Address:
18-37, Euljiro 6-ga,
Dongdaemun, Jung-gu,
Seoul, South Korea
Other Known Outlets:
Insadong, Myeongdong, COEX, etc.
Tel: 02-2263 7501
Business Hours: Opens daily 24 hours
Pork Free: No
Taste:
Value:
GPS: 37.567726, 127.007658
Map:

View Eat Lah Food Map in a larger map

Kin No Uma Japanese Restaurant @ Palace of the Golden Horses, Mines Resort City

2011-07-08T01:06:00.002+08:00

Off the beaten track, Kin No Uma Japanese Restaurant is located in the Palace of the Golden Horses. Tagged as Asia's most extraordinary hotel, Palace of the Golden Horses is a world-class award winning luxury hotel located within Mines Resort City, Seri Kembangan.

Before stepping into the restaurant, you will walk through a world of wonderment and royalty filled with mythological horse figures located in the hotel grand lobby.

This deluxe and tranquil restaurant is surrounded with traditional decor and truly exudes a warm traditional Japanese setting with light colored wood. It was a true cultural experience with private tatami rooms and waitresses clad in kimonos.

One thing about us, we love Japanese food in all its glory - the simplicity taste, the freshness and the way it is presented. It has become our weekly comfort food.

Once settled, we were introduced to Chef Khair who began his culinary career 24 years ago in Kyoto, Japan. Chef Khair's cheerful presence added a lot to our dining experience whereby he introduced every dish with a flowery turn of phrase. Without further ado, itadakimas!

Maguro Natto / Tuna with Fermented Soybean (RM 24). Few people have heard of maguro natto and for good reason, it may be the slimiest and most repulsive-looking dish in Japanese cuisine. The natto (fermented soybean) has a strong musky odor of lightly rotted nutty flavor and stringiness of sticky glue. Natto lovers praise the health benefits, subtle complexity of taste and texture while some consider it too vile for human consumption. It was an experience!

Sunomono Moriawase / Assorted Seafood, Seaweed and Cucumber in Vinegar Sauce (RM 34), a wonderful light, tangy and refreshing appetizer to start off the meal.

Gyu Tataki / Raw Beef with Ponzu sauce (RM 28), lightly seared tender beef served thinly sliced with ponzu sauce (citrus-based soy sauce) and grated daikon. The freshness of the beef was faultless when paired with the ponzu sauce and the evenly thin sliced texture gave just the right resistance.

Kuruma Ebi Motoyaki / Grilled King Prawn with Mayonnaise Sauce (RM 48), beautifully presented succulent grilled King prawn as one of our luxurious starter.

Kin No Uma Roll (RM 58), deep fried King prawn, lettuce, cucumber, avocado and cheese wrapped with seaweed, sushi rice and topped with fish roe and mayonnaise. A nicely presented signature dish made from the finest ingredients.

Uma Hooseki Tsukuri Moriawase / Deluxe Assortment of Seasonal Raw Fish (RM 165), it had 7 types of seafood with 3 slices each ranging from salmon, tuna, white tuna, red snapper, seabass, octopus to surf clams. The sashimi pieces were cut to the proper thickness which brings out the inherent taste and flavours, and needless to say, all were sparklingly fresh!

Oyster Teppanyaki (RM 46), with half dozen of fresh oyster lightly sauteed in fragrant butter garlic sauce. This well-executed dish was perfectly timed to retain the freshness taste and juiciness of the oyster.

Tanuki Udon Matawa Soba / Buckwheat or Thick Noodles in Hot Broth with Deep-Fried Tempura Fritters (RM 27.50), heart-warming bowl of udon topped with lots of crispy tempura bits. We enjoyed how the way the bits that stick out stayed crispy, while the submerged bits became almost fluffy. Overall, it gave the simple hot broth an added crunchy dimension.

The udon were slippery, with a substantial chew and definitely made for slurping - just the way we liked it to be!

Garlic Fried Rice (RM 17), this version of garlic fried rice was done very well whereby every grains were fragrant without being overly greasy. Served with deep-fried thin and crispy salmon skin, it was the perfect combination and deeply satisfying!

Maruyama Tempura / Deep-Fried Assorted Seafood and Vegetables in Batter (RM 42), it was a beautiful arrangement of lightly coated tempura that weren't too greasy and served with a dipping sauce mixed with freshly grated daikon.

Kin No Uma Bento Dinner Set (RM 89), we were never a fan of bento because we rarely get all the stuffs we like in a single "lunch" box. But this is different, it had all the firepower with any two types of sashimi, one type of sushi, sunomono (vinegared dishes), agemono (deep-fried dishes) and yakimono (grilled dishes).

Within the bento box, we had slices of raw tuna and salmon, unagi sushi, marinated baby octopus and crab meat in vinegar, soft shell crab and vegetables tempura, grilled salmon and scallops in teriyaki sauce. This set also includes a bowl of rice, miso soup, chawan mushi, pickles and fruits.

Sashimi To Tempura Lunch Set (RM 60), with assorted raw fish, deep-fried seafood and vegetables with tempura batter and accompanied with a bowl of rice, salad, chawan mushi, miso soup, pickles and fruits.

This bento set certainly brings the smile for those who preferred their bento less complicating and focused only on the two things, sashimi and tempura.

There are also a wide selection of premium temaki (hand rolls) sushi such as Spider Temaki, California Temaki, Ebi Temaki, Maguro Temaki, Shake Temaki and Unagi Temaki with prices ranging from RM 16 - RM 28 each.

For desserts, we had the Abekawa Mochi / Soft Glutinous Rice Dumpling with Mixed Peanuts (RM 21.50), it tasted similar to our Chinese mua chee except for the price tag! Nevertheless, it was soft and nicely coated with fine grounded peanut powder.

Matcha Aisu Kurimu / Green Tea Ice Cream (RM 17), served with azuki (red beans) to perfectly balance between the subtle bitterness of green tea and the gentle sweetness of sweet red bean paste. We love green tea ice cream, the more bitter, the better it is!

Needless to say, we were all satisfied by the end of the night.

Verdict: As is often the case, the best comes at a premium. The price is generally more expensive than other Japanese restaurants, but for the freshness and grade you received, it is definitely worth trying.

Address:
Palace of the Golden Horses,
Lobby Level,
Jalan Kuda Emas,
Mines Resort City,
43300 Seri Kembangan,
Selangor
Tel: 03-8946 4888
Business Hours: Opens daily from 12pm - 2.30pm and 6.30pm - 10.30pm
Pork Free: Yes
Taste:
Value:
GPS: 3.046411, 101.709280
Map:

View Eat Lah Food Map in a larger map

Restoran Bak Kut Teh Yap Tong Klang @ Kepong

2011-07-02T03:03:00.001+08:00

We were recently introduced to this bak kut teh place through one of our foodie, it is his favorite daily breakfast place. Located at Desa Aman Puri in Kepong, Restoran Bak Kut Teh Yap Tong Klang has over 20 years of experience in serving bak kut teh.

It started selling from only RM 2.30 per bowl in Tanjung Karang, Kuala Selangor and then moved to Puchong. Ever since, the owner has expanded to four branches in Klang and one in Desa Aman Puri.

As a typical pairing, freshly brewed hot Chinese tea is a must and it goes down well with a bowl of pork-laden bak kut teh soup.

While mixture of bird's eye chilies, minced garlic, soy sauce and thick dark soy sauce provides the extra kick when taken together with bak kut teh.

The bak kut teh here is served the traditional way, in porcelain bowls and not claypots. Big bone / Tai kuat (RM 11), the first thing that struck us were how HUGE the bone of meat was.

Small Bone / Sai Kuat (RM 11), similar to tai kuat but only smaller in size.

Pork Intestines / Chu Cheong (RM 11), cooked with the aromatic bak kut teh herbs until it reaches a nice bite. It was stuffed with 7 - 8 layers of pork intestines to create a thick chewy texture without any offensive after-taste. Most places failed in preparing this tedious dish well as it requires alot of cleaning.

Pork Stomach / Chu Tou (RM 11), a little too chewy for us but it was okay for those who enjoy to exercise their jaws.

Pork Rib / Pai Kuat (RM 11), it wasn't tender enough for us but it was decent.

Pork Belly / Fa Yuk (RM 11), cooked till soft with layer of sinful fats.

Soft Bone / Yuen Kuat (RM 11), still could do with a few more hours of cooking to make it more tender.

Pork Knee / Chu Keok Wan (RM 11), this was probably one of the most tender cut with a nice balance of fats and soft skin.

Dry Bak Kut Teh (RM 11), a different beast cooked in a claypot with thick dark soy sauce, dried chilies, lady fingers and tender pork belly.

Pork Kidney / Chu Yu (RM 12), this dish sent our salivary glands into overdrive! Timely cooked till perfection in a claypot with sesame oil, ginger, cooking wine and dark soy sauce. These thick crunchy slices of pork kidney is best eaten right away! They are very quick to cook and overcooking will make it chewy like squid instead.

Bean Curd Skin / Tau Pok (RM 3), a common must-have side dish for bak kut teh.

Steamed Red Mullet with Lime and Onions (RM 4.50 / 100gm), interestingly steamed with lime pickled onions and soy sauce to create a wonderful intermingling flavor.

Steamed White Bean Curd with Oyster Sauce (RM 5), white silken tofu topped with fried shallots, chopped scallions and oyster sauce - simplicity at its best.

Bak kut teh is typically eaten with Steamed White Rice (RM 1) or onion oil rice.

Overall, we felt it was average and the meats weren't tender enough for us. Maybe cooking them extra few hours might just do the trick. The soup was okay but certainly not for those who prefer the thick and dark robust version.

The owner explained that their soup is cooked for hours without adding any dark soy sauce and chicken feet. According to him, some of the bak kut teh joints use excessive dark soy sauce and chicken feet in their soup to create the dark, thick and sticky consistency.

Verdict: Bak kut teh has many variations, some like it black, some like it strong and thick, some like it light and some prefer a lot of dong quai herbs. Never know, you might have just found your perfect penchant of bak kut teh here.

Address:
15-A, Jalan Desa 2/8,
Desa Aman Puri,
52100 Kepong,
Kuala Lumpur
Tel: 016-627 5777 / 016-651 5777
Business Hours: Opens Mon - Fri from 10am - 2.30pm and 6pm - 9.30pm. Sat, Sun and Public Holidays from 9am - 2.30pm and 6pm - 9.30pm
Pork Free: No
Taste:
Value:
GPS: 3.209364, 101.616411
Map:

View Eat Lah Food Map in a larger map

Bar B Q Plaza Deal with Everyday.com.my

2011-06-14T12:06:00.009+08:00

Starting this Wednesday (June 15), Everyday.com.my will be featuring another great savings deal with Bar B Q Plaza. Bar B Q Plaza is a franchise originated from Bangkok, which features a self-cooking Mongolian and Japanese style barbecue. So what's the deal about?

A whopping 50% OFF for either Supreme Pork or Supreme Beef Set! Each Supreme set worth RM 37* is now for grabs at a bargain RM 18.50*!

Highlights:

Each Supreme includes two bowls of white rice.
With every coupon purchased, you can get 50% OFF for selected 4 side-dishes such as Grilled Marinated Pork Belly, Som Tam with Soft Shell Crab, Pineapple Fish Fillet and Shioyaki Squid.

Terms:

No reservation is required and only walk-in to any Bar B Q Plaza branches (5 in KL/Selangor and 1 in Penang).
Valids only from Mon - Fri (from June 22 - Sep 22, 2011).

Deal Link: http://everyday.com.my/coupons/kl/Bar_B_Q_Plaza.htm
* Price inclusive of Service Tax and Government Tax

Supreme Beef Set is now an incredible 50% OFF! Originally selling for RM 37^*, now it's only RM 18.50! This set is suitable for Two person includes sirloin, choice beef, chicken, squid, shrimp, udon, sliced cabbage, baby corn, carrot, lettuce and tomato.

Or alternatively, you can choose the Supreme Pork Set which includes pork, bacon, chicken, squid, shrimp, udon, sliced cabbage, baby corn, carrot, lettuce and tomato.

With the same deal, you will get to save 50% OFF from specially selected 4 side dishes such as Shioyaki Squid, Som Tam with Soft Shell Crab, Grilled Marinated Pork Belly and Pineapple Fish Fillet.

Shioyaki Squid (~~RM 8.90~~), lightly battered deep-fried squid covered with salt and pepper mix.

Som Tam with Soft Shell Crab (~~RM 8.90~~), a truly Thai dish with shredded green papaya marinated in lime juice with peanuts, tomatoes and delicious deep-fried soft shell crab.

Grilled Marinated Pork Belly (~~RM 6.90~~), at half price, this will be a feeding frenzy!

Pineapple Fish Fillet (~~RM 7.90~~), fish fillet deep fried together with stimulating pineapple cubes.

Fried Bacon Roll (RM 7.50), wrapped in asparagus and enoki mushroom; this is undeniably the most popular side-dish in BarBQ Plaza! Unfortunately, no 50% off for this deliciously-to-die-for bacon roll, else it will be a buffet!

Cheezy Rolls (RM 6.90), a new side-dish with crispy thin crust similar to dumpling skin. Deep fried and wrapped with evenly thin layer of cheese inside. Compared to the rest, this was my least favorite.

To bring forth the finest flavor of the meat and seafood, it is a must to dip in this special vegetarian-based sauce imported weekly from Bangkok. Add a slight twist by mixing the chili, garlic and squeezed lime into the sauce, it made a world of difference to the taste!

BarBQ Plaza emphasizes on their specialty barbecue sauce and employs a strict daily quality control to ensure a stable pH level.

Next, greased the hot plate with the pork lard to create a non-stick surface for grilling.

When it was sizzling hot enough, placed some beef slices on top. It only took few seconds to cook on each side as overcooking it will affect its tenderness.

For the soup to be sweet, chucked all the vegetables into the narrow steamboat opening filled with light boiling chicken stock. It was a little challenging trying to get the soup out from the narrow opening.

As part of the deal, each Supreme set comes with two bowls of white rice. You might also want to try out their specialty Garlic Fried Rice (RM 2.50).

In addition to the deal, Bar B Q Plaza is having an in-house promotion for their Korean Family Set (RM 59.90), which includes a plate of marinated beef, marinated chicken, udon, sliced cabbage, broccoli, bean curd, baby corn and tomato.

From the same set, another plate comes with fish fillet, squid, shrimp, jelly fish, bacon, udon, sliced cabbage, baby corn, lettuce and tomato.

And of course, along with Korean side-dishes such as kimchi, gimjaban (dried seaweed), stir fried dried anchovies, raw garlic and a bowl of lettuce for wrapping. We felt like we just had a piece of Korean, Japanese, Mongolian and Thai cuisines all under one roof!

For beverages, you have choices of free drinking waters, refillable green tea (RM 2.50), or special beverages like the Korean Lemon Citron (RM 5.50) and Korean Honey Jujube (RM 5.50).

Verdict: This deal is definitely a bargain! The strategy for us is to go frenzy on the 50% off side-dishes!

Branches:
Berjaya Times Square
Lot 03-83,
No. 1, Jalan Imbi,
55100 Kuala Lumpur
Tel: 03-2145 8148

Sunway Pyramid
LG2.35-36,
No 3 Jalan PJS 11/15,
Bandar Sunway 46150,
Petaling Jaya
Tel: 03-7492 3121

1 Utama (New Wing)
Lot 338a, 1st Floor, Rainforest,
1, Lebuh Bandar Utama,
Bandar Utama, 47800,
Petaling Jaya
Tel: 03-7727 8148

AEON Bukit Tinggi
F16, First Floor,
1, Persiaran Batu Nilam 1/KS 6,
Bandar Bukit Tinggi 2,
41200 Klang
Tel: 03-3326 2691

IOI Mall Puchong
G19 Ground Floor,
Batu 9, Jalan Puchong,
Bandar Puchong Jaya,
47100 Puchong
Tel: 03-8075 0818

Gurney Plaza
170-B1-05A, Persiaran Gurney,
10250 Penang
Tel: 04-2281 487

Redemption Hours: Mon - Fri from 10am - 10pm
Pork Free: No

Brother Yat Restaurant @ Subang Jaya

2011-06-12T16:28:00.002+08:00

Brother Yat restaurant (一哥美食馆) is a well-hidden Chinese restaurant located in an industrial area nearby USJ1 Giant. Housed in a spacious and airy former factory, Brother Yat has been around for more than 5 years and mainly well known to only people living or working nearby. Sometimes the best food is usually found in the most unlikely obscured places and Brother Yat is not exceptional.

Brother Yat's signature dish, live sauna prawns (RM 80/kg), where live tiger prawns are doused with cooking wine in a glass bowl before "enjoying" their sauna treatment. Like us, these alcoholic prawns do get drunk too and you can see them dancing around on your table.

A glass of beer was then quickly poured into the sauna to create a steam of intoxicating aroma. It was a smoking hot steamy affair!

It only took awhile from being very much alive to being perfectly cooked into glorious orange color. The tiger prawns were really fresh, juicy and naturally sweet with a faint alcohol aroma. Best eaten without any sauce and while it is still hot.

We have eaten prawns cooked in many different methods but this was an experience unlike any other; using a pot filled with hot river stones and indirectly cooked with the evaporated beer steam.

Claypot sea garoupa (RM 8 per 100gm), the fish slices were cooked in the claypot with ginger, garlic and superior soy sauce to create an enriched thick and flavorful fish sauce.

German pork knuckle with Mongolian sauce (RM 45), you can never go wrong with tender juicy pork and crispy crunchy skin!

We personally thought the sweet and peppery Mongolian sauce can be overpowering after awhile and it is better to serve separately.

Tea smoked village chicken (RM 26/half and RM 52/whole), one of the most memorable dish of the night! The pu-er tea leaves gave a rich brown color and aroma to make this a truly unique dish.

After having its 10 minutes of fame, the chicken was immediately brought back into the kitchen to be chopped into pieces and drenched with rich chicken essence. The resulting village chicken meat was firm and very well flavored.

Bamboo steamed frog (RM 40 /kg), pieces of frog steamed with dried lily buds, ginger, black fungus and hint of Chinese wine in a bamboo basket layered with aluminium foil. It was okay but we preferred those with lots of mashed ginger instead.

Two styles kailan (RM 13), with combination of stir-fried kailan stems and deep fried shredded kailan leaves topped with crispy chicken floss. Maybe we had too many kailan cooked similarly, it tasted normal after awhile. Compared to the rest, it was a little wet with the leaves soaking up the sauce.

Claypot braised pork belly (RM 26), sinful layers of pork belly was braised for hours till reasonably tender. Nothing says richness and calorie decadence like a good slap of braised fatty meat.

The young owner, Mr. Lenard Lee was busy throughout the night serving us relentlessly.

Hunan ostrich (RM 16), stir fried ostrich meat with capsicum and onions in an intense peppery Hunan sauce.

Stir-fried yacon ("shuet lin guo" / 杏仁雪莲果, RM 12), with colorful blends of crispy sweet yacon, carrots, baby corns, snow peas and almond flakes. Yacon is also known as the apple of the earth, it had the crunchy texture of jicama and a clean natural sweetness of apple in it. We had our first taste of yacon and we love it instantly!

Yacon looks very much like a sweet potato on the outside and tastes like an apple inside.

Crispy signature bean curd (RM 10), with fish paste, tofu, water chestnut and salted egg blended together, shaped-up and deep-fried till golden perfection. It came out wonderfully well!

Verdict: Brother Yat restaurant is definitely noteworthy to try out especially with some of their unique dishes. How often do you get to dine right in a factory anyway?

Address:
Lot B1-765,
Jalan Subang 4,
47500 Subang Jaya,
Selangor
Tel: 012-684 6276 (Lenard Lee)
Business Hours: Opens daily from 11am - 3pm and 5.30pm - 10.30pm except every 1st Thursday of the month.
Pork Free: No
Taste:
Value:
GPS: 3.046869, 101.596475
Map:

View Eat Lah Food Map in a larger map

Caffeinees @ Kampung Pandan, KL

2011-06-03T11:19:00.003+08:00

Chateau De Caffeinees is a popular cafe-restaurant housed on a quaint and cosy one-storey garden bungalow located in Kampung Pandan, Kuala Lumpur.

Having its own plot of bungalow land, there is ample parking space with tranquil garden settings and a backyard overlooking the lush Royal Selangor golf course.

Started since 2007 at Taman Ampang Hilir, then relocated to a semi-detached house off Jalan Damai (opposite of Raffles Design Institute) in 2010 and finally to a bigger piece of land at Kg. Pandan in 2011.

Caffeinees commands quite a following of crowd with their cosy and chic interiors. With a colorful mix of customers ranging from families, to groups of friends chilling out with shishas, office workers joking over a couple of beers and business people meeting over a cup of coffee, Caffeinees is definitely one of the place to hangout till 3am!

From breakfast to supper, their menus comprises of local and western cuisines to satiate the tastes of a diverse customer set.

Caffeinees baked rice (RM 17 / RM 23 for lunch set) served with fried chicken wings and salad. The creamy baked rice was infused with the flavors of yellowish curry powder and the fried chicken wings were well loved too. Imagine juicy chicken wings encased in a hot crispy and perfectly flavored batter. Overall, it was fairly nice with an unusual twist from the usual Hong Kong baked rice but a tad expensive.

We had the baked rice lunch set (RM 23) inclusive of a drink (ice lemon tea, long black, English tea) and gelato.

For gelato, they have several fanciful flavors distributed by JezRipe. We had the papaya gelato and sadly, it wasn't right - it was too cold, too hard and its natural flavor was numbed by the icy frost.

Caffeinees 'BIG' burger (RM 19), the recommended and best seller original Caffeinees thick beef patty as stated in the menu. For the price paid for, the burger wasn't really 'BIG' like the name would imply. Even the burgers at Chili's are cheaper and bigger.

Waffle with strawberry bits and vanilla ice cream (RM ?). There weren't any strawberry bits and the waffles were overcooked, it was hard.

Since the name of this place is related to coffee, we ordered a cup of latte (RM 7.50). We were expecting for some beautiful heart-shape latte art as portrayed on the menu and we ended up with a broken heart. Nevertheless, the latte was smooth and comforting.

It's amazing how popular Caffeinees is with everyone talking about it. Hence, we decided to give it another try. For drink, we had the ice dark chocolate (RM 8.50), it was just normal.

Caribbean grilled chicken (RM 20), grilled chicken chop with creamy mild spicy home specialty sauce. The grilled chicken chop was quite juicy and reasonably tender. We loved the sauce! It was a little spicy, rich and smoky with a hint of curry spices in it.

Chicken mushroom sandwich (RM 12), grilled chicken fillet and mushroom with white creamy sauce.

Valencia seafood rice (RM 25), Italian seafood rice cooked with sea prawns and squid. It tasted awfully bland and no where near a normal paella. It was like mixing the rice with only pureed tomato paste and raw onions.

We couldn't resist not ordering another plate of house specialty fried chicken wings (RM 12).

Chicken in white mushroom (RM 20 / RM 39 dinner set), grilled chicken chop with garlic mushroom sauce. It tasted okay but at a premium price.

We had the dinner set for RM 39 inclusive of a mushroom soup, drink and flour-less chocolate cake. The mushroom soup was creamy and thick in consistency.

The flour-less chocolate cake, with texture slightly different from cake but rather, more dense and fudge-like. It was also a little too sweet for my liking.

Since we didn't get the coffee art on our latte before, we chose the cappuccino (RM 7) this time. Not the perfect heart foam that we used to get, it was a half-hearted cappuccino!

Verdict: Great ambiance but overpriced for mediocre food quality and sub-standard service. Nevertheless, Caffeinees is still a popular hangout place. It has carved a niche for itself by operating till late wee hours in a classy ambiance.

Address:
No. 16,
Jalan Kampung Pandan,
55100 Kuala Lumpur
Tel: 03-9284 6686 / 012-2191 220
Business Hours: Opens daily from 9.30am - 3am except Fri and Sat till 4am.
Pork Free: Yes
Taste:
Value:
GPS: 3.138175, 101.723962
Map:

View Eat Lah Food Map in a larger map

Zing, Grand Millennium Hotel @ Jalan Bukit Bintang, KL

2011-05-30T11:59:00.006+08:00

Starting from May 30 till June 3, Zing with Groupon Malaysia will be offering an amazing deal for a delightful 6-course Cantonese cuisine specially prepared and crafted by Chef Leong.

For RM 39, indulge yourself in a luxurious 6-course fine dining worth RM 102.08! Yet another great deal brought to us by Groupon Malaysia (link: http://www.groupsmore.com/cities/kuala-lumpur/deals/zing).

Zing is an elegant and contemporary Chinese restaurant located on level one of the Grand Millennium Hotel.

Opened since June 2008, this 5-star hotel is ideally located in the heart of Kuala Lumpur along the ever busy street of Jalan Bukit Bintang (next to the Pavilion shopping mall).

Chef Leong Weng Heng, a passionate and award-winning chef with over 20 years of experience working in top restaurants and hotels.

Through extensive researching and practicing of new techniques, Chef Leong has revolutionized Zing by adopting a healthier way of cooking - using less salt, less sugar and less oil.

Zing interior decoration is an innovative concept to capture the spirit of the new millennium with its sophisticated and elegant ambiance.

Predominantly focused on traditional Shanghai in the 30s – from the style of the furniture, artwork to artifacts.

We had a great time watching the chefs moving around the open-concept kitchen getting busy preparing our appetizers.

Eye pleasing appetizers; the chefs nowadays are always trying to out-do each other with not just the taste, but also with the presentation.

The first course, four hot starters made of stir fried kung pao chicken, stir fried squid with X.O sauce, deep fried soft shell crab and salad wanton. A wonderful blend of flavors in one single plate!

The second course, mix roast platter with a combination of roast duck, siew yok (roast pork belly) and char siew (barbecued pork). We personally like the roast duck the most - it was succulent tender with perfectly crisp skin and the sinful thin layer of melt-in-mouth fats. We just wish there were more of it!

Well, we managed to get ourselves another plate of char siew though! *evil laughs* The char siew was comparable and top notch if you gotten the cut with the right fat-to-lean ratio and caramelized charred edges.

The third course, slightly deep-fried soon hock (marbled goby) fish sauteed with whole garlic and bean puff. Definitely the most expensive highlight from our six-course menu, totally worth paying RM 39 solely for this luxurious fish!

The forth course, braised deep-fried homemade bean curd with seared scallop and garden greens. The bean curd had a nice thin golden crust outside but soft and smooth inside. The lightly seared scallop was delightfully sweet and fresh.

The fifth course, stir fried egg noodles with shredded honey barbecue pork and sprinkled with sesame seeds. It was a little bland and the chef was notified.

The final course for dessert, sweet potato in ginger soup with black sesame glutinous rice balls. It was warm and comforting after our multiple course meal.

Some of the other highlights for this deal are:

3 hours free parking.
Children aged 6 and below dine for free.
Minimum 2 Groupons/table.
Redemption begins June 4 and expires Sept 4, 2011.
Applicable daily for dinner from 6.30pm - 10.30pm.

Not to forget with the Dragon Boat Festival (端午節) coming up in June, which means it's time for the Chinese restaurants to peddle up their bak chang (rice dumplings). During this bak chang season, Zing will be offering an array of tempting traditional bak chang and as well as workshops in making bak chang.

Bak chang reminds me alot of my childhood. I used to help my mom and aunt in making bak chang. It was fun greedily trying to fill it up and transforming it into some oversize out-of-shape bak chang.

It was a hearty combination of flavors encapsulated by the soft fluffy glutinous rice that are wrapped in aromatic bamboo leaves.

Once cracked open, there were tonnes of treasure inside. Some of the common ingredients in bak chang are marinated pork belly, mung beans, kidney beans, mushroom, salted egg yolk and chestnut.

Verdict: Like fine dining, the food came out one at a time on little plates portion and we were surprised to be quite full by the end. Definitely worth paying RM 39 for these delightful six-course with an opulent dining experience.

Address:
Level One, Grand Millennium Hotel,
160, Jalan Bukit Bintang,
55100 Kuala Lumpur.
Tel: 03-2117 4180
Business Hours: Opens daily from 12pm - 2:30pm and 6.30pm to 10.30pm.
Pork Free: No
Taste:
Value:
GPS: 3.148089, 101.712112
Map: View Eat Lah Food Map in a larger map

Restoran Woo Ng Kee @ Taman Ehsan, Kepong

2011-05-23T20:24:00.002+08:00

Restoran Woo Ng Kee is a third-generation family run business located in Taman Ehsan, Kepong. Finding the location of this restaurant was not an easy thing - especially if you are not familiar with the roads in Kepong. But once you get there - you will find that you are in the right place for some of the best traditional Chinese food.

As soon as you walked in, you are greeted with a warm and old school environment feeling reminiscent of restaurants from the old yesteryears.

With over 60 years of history, Restoran Woo Ng Kee first started as a humble roadside stall at Pudu and later moved into Taman Ehsan for the past 26 years.

The second generation owner chef, Mr. Woo Hee Chow is a humble and nice person. His always-smiling and charismatic presence made us all felt welcome and comfortable.

The owner was not only an inventive chef, he was also quite creative in naming his dishes. Some of the extraordinary ones are "Mei Lan, Mei Lan, Wo Ai Ni" (梅兰梅兰我爱你) and "Pig Dog Friends" (猪朋狗友).

Restoran Woo Ng Kee also specializes in roasting, mainly roast duck, pei pa duck and roast chicken. Apparently, the famous Onn Kee roast duck in Kepong Baru is actually Mr. Woo's brother.

Traditional cold platter (七彩大冷盘, RM 70), the presentation of our first dish was visually stimulating. Made of tender kampung chicken, fresh prawns, abalone slices, garnished with cilantro, century eggs, sliced pickled gingers and topped with a thin gelatinous layer.

Adding a final touch over it by pouring a special concocted tangy and sweet chili sauce. This tantalizing dish was traditionally served at Chinese wedding banquets but over the years, it was replaced with the current Four Season platter.

The taste came from every directions, it was mind blowing amazing and I specially love the extra-kick by mixing it with some hot Chinese mustard. I am already craving for another round but to prepare this dish, remember to call up for advanced reservation.

"Pig Dog Friends" (猪朋狗友, RM), braised pork knuckle in traditional spices used to cook dog meat. Thankfully, no dogs were involved. These delicious pork knuckle were braised till tender and fully flavored.

"Kwai Fah Chi" (桂花翅, from RM 30), "shark fin" with crab meat and scrambled egg. I personally don't fancy kwai fah chi but eating it with fresh lettuce wrap was a new experience.

Pomfret fish in 3 styles (大斗鲳一唤三味, RM 170), thinly sliced fresh pomfret rolled around slices of carrot, black fungus and delicately tied with a strand of chive. Then carefully placed into the steamer over a thin layer of steamed egg. Both the fish rolls and steamed egg were perfectly cooked and timed till perfection! This time-consuming dish was indeed a test in skill and requires lots of effort and attention. Recommended to reserve in advanced and preferably during weekdays.

The other two styles, the leftover meat stir-fried with onions and black pepper while the bones were deep-fried till golden brown crispy. The deep-fried fish bones were nicely seasoned, tasty and a perfect delight to go with some beers.

Pei pa (香脆琵琶鸭) roast duck (RM 38 full). Unlike the usual roast duck, the pei pa roast duck is roasted butterflied on both sides. With slightly charred aromatic flavors on both sides, it is great for those who enjoys sucking up the bones. The skin was crispier and the meat was drier but still reasonably tender.

Sizzling Saigon prawn (铁板西贡虾球, from RM 18), fresh succulent prawns cooked in a sweet and sour spicy Saigon sauce. According to Mr. Woo, the sizzling plate is made of copper plating that are longer lasting and rust free nature. While most of the cheaper sizzling plates outside are prone to rust and a potential health risk. A real shocker for me. Okay, no sizzling plate from now onwards.

Silky smooth soft tofu with minced pork, salted egg and dried shrimp (RM 10), it was delicious over rice.

Braised pork knuckle (红烧猪手, RM 35 for half and RM 70 for full), braised to perfection for 10 hours until soft and tender with a layer of firm skin.

Roask duck (RM 9.50 for quarter), generously carved full flavor tender juicy meat with a crispy glazed skin. I personally preferred this more than the pei pa roast duck - it was more succulent and stronger herbal aroma.

"Mei Lan, Mei Lan, Wo Ai Ni" (梅兰梅兰我爱你, RM ), stir-fried kailan mixed with minced pork, sweet and salty preserved mustard cabbage. Simple dish but creatively combined together.

Chinese style curry fish head (RM ), another must-have dish in Restoran Woo Ng Kee. With fresh fish head pieces, lady fingers, long beans and bean curds cooked in a thick curry gravy rich in coconut milk. Not too spicy and I love soaking my rice with these curry!

Verdict: Definitely a worthy place for traditional comfort Chinese cuisine and I won't be surprised if I come back for more!

Address:
545, 546, 547 Jalan Ehsan 3/7,
Taman Ehsan,
52100 Kepong,
Selangor
Tel: 03-6274 2305
Business Hours: Opens daily from 11am - 2:45pm and 5pm to 11pm. Close every Thursday.
Pork Free: No
Taste:
Value:
GPS: 3.22116, 101.623906
Map:

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Gong Cha 貢茶 @ The Gardens Mid Valley, KL

2011-05-18T11:06:00.001+08:00

Gong Cha 貢茶 has finally found a new home here in Malaysia in one of the largest shopping malls in the country, The Gardens Mid Valley, Kuala Lumpur. Started in early May with their first outlet in SS15, Subang and only recently at The Gardens Mall in Mid Valley (opposite of Ying Ker Lou restaurant).

Gong Cha is a popular bubble tea chain that was established in Kaohsiung, Taiwan in 2006. Ever since, Gong Cha has swept into neighboring countries such as Hong Kong, China, Macau, Indonesia, Singapore, Philippines and Malaysia by storm.

Like other similar popular Taiwanese bubble tea chains, Gong Cha allows you to choose the level of sweetness and ice.

We got hooked to Gong Cha when we first tried their signature milk green tea in Hong Kong in 2009. Back then, there were long queues in every single outlet and after 30 minutes of queuing, we had one of the most unforgettable experience.

So when we heard about Gong Cha in Malaysia, we immediately drove down to Mid Valley looking forward to rekindle with the joyful moments we had before. To my surprise, there was hardly any queue when we arrived. It is either because of the high floor and hidden corner location or everyone else is at Cha Time. Meanwhile, Cha Time was crazily packed though!

The famous Gong Cha signature milk foam or also known as "nai gai" 奶蓋. There are 3 ways to enjoy this drink.

Sip the freshly brewed tea through the milk froth without a straw.
Slurp some tea followed by the milk through the straw for a smooth aftertaste.
Stir and enjoy a perfect blend of milky froth and aromatic tea.

Signature milk winter melon tea (RM 5.90), with a layer of creamy milk froth on top that gave a slight savory taste to it. When both of the milky froth and tea were mixed, the saltiness of the froth balanced the sweetness from the winter melon and perfectly creating one of the most addictive milk tea! One of the difference to Gong Cha Hong Kong was the cup size, we remembered having a bigger cup for HKD 12.

Signature milk green tea (RM 5.90), I would recommend a 70 - 100% sweetness level to balance up the slight creamy saltiness of the milk froth. Sadly, the milk froth was less thicker and much lesser than the winter melon version. It was pretty disappointing and it tasted incomplete. To us, it is still understandable and forgivable for the inconsistency due to the new opening and staffing.

Basil seeds with lemon and winter melon tea (RM 5.90), superb blend of winter melon tea and lemon bits with fun crunchy basil seeds. It was a very uplifting and refreshing drink!

Milk tea (RM 4.90) with white pearl (RM 1.50), similar to other Taiwanese milk teas, they all don't have a strong tea after-taste but more into the creamy and smooth milky taste. White pearl, one of Gong Cha's specialty made from seaweed extract and lower in calories compared to the black pearl made from tapioca. It is definitely a healthier alternative.

The texture of the white pearl is totally different from the usual ones. Not as chewy but interestingly special. The only downside was, they were broken in bits and not entirely round. Are they supposed to look like that?

Caramel milk tea (RM 5.90) with black pearl (RM 1), smooth caramel taste and not overly sweet. We were extremely disappointed with the black pearl - one of the worst we had! It had texture like it just came out from the freezer with a harden inner mid.

Milk oolong tea (RM 4.90) with black pearl (RM 1). We couldn't pick up any oolong taste unlike a recent similar drink we had in Cha Time, tie guan yin latte that had a bolder and more distinct Chinese tea after-taste. Also, the lousy pearls made it less enjoyable.

Lemon juice with aiyu jelly and white pearl (RM 6.40), reasonably decent refreshing drink with the right combination of sweetness yet sourish lemon and chewy white pearls.

House special milk coffee (RM 6.90) with black pearl (RM 1), the coffee was strong but expensive for coffee that tasted similar to our local cafes and kopitiams. The pearls were disastrous, we had to filter them out before drinking it further.

We had about 8 cups within 2 days and the overall experience was pretty bad. With much less choices compared to the Hong Kong counterpart and Cha Time in Malaysia plus the inconsistencies in quality, I personally felt that it will be difficult to command for those long queues. For the pearls, I hope it was just a bad day, otherwise, it will be my last Gong Cha in Malaysia.

Verdict: Utterly speechless since I expected Gong Cha to put up a good fight with Cha Time in Malaysia. Anyhow, if you haven't try Gong Cha before, it is still worthwhile to try their signature milk froth tea.

Address:
S-238B, 2nd Floor,
The Gardens Mall,
Mid Valley City,
Lingkaran Syed Putra,
59200 Kuala Lumpur
Business Hours: Opens daily from 10am - 10pm
Pork Free: Yes
Taste:
Value:
GPS: 3.117633, 101.675570
Map:

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Jake's Charbroil Steaks @ Medan Damansara, KL

2011-05-16T15:00:00.001+08:00

Jake's Charbroil Steaks has been a well-kept secret nestled in the leafy enclaves of Damansara for the past 28 years. Located at Medan Damansara, along the highway from PJ to Damansara Heights and ironically next to the first Victoria Station branch in Malaysia.

In the 80s to early 90s, whenever we talked about steaks, it had to be either The Ship or Victoria Station. I had fond memory of my first steak experience at The Ship in the early 90s. During that time, it was like the best steak ever. It was humongous with really thick slab of juicy and tender steak. Somehow, over the years, their steaks became thinner, more expensive and less enjoyable.

Jake's brings diners back to an old cowboy town atmosphere with the old Wild West decor of brass cooking utensils, saddles and cowboy-themed staffs. The interior space is rather small and claustrophobic with bandwagon style seating arrangements.

Known to many from near and afar as a place relied upon for a memorable treat, Jake's has been serving top quality steaks to generations of royalties, ministers, dignitaries, captain of industries, leader of men and is still going strong. Ministers like Tun Mahathir, Abdullah Badawi, Anwar Ibrahim and their families, all have dined here before.

Honestly, I didn't expect such run-down, dark and cramp steakhouse to offer premium steaks like Angus, Kobe and Wagyu. Jake's is definitely oozing with character! If you don't fancy dining in such a run-down rustic restaurant, you can go for Jake's new branch at Starhill Gallery.

For appetizers, crispy potato skin (RM 9.90), with crunchy capsicum, onions, beef bacon and topped with cheese. Didn't really like it, the skin was too thin, overly dry crispy and the vegetables were too lightly cooked.

Chili beef (RM 20.90) with corn chips and hot dips. The chili beef was warming and amazing but a little expensive.

Australia wagyu rump steak (RM 98), perfectly and beautifully grilled with its seared criss-cross griddle marks. The rump steak is a full-flavored steak that is considered to be the cheapest of all premium steak. In true Jake's fashion, these steaks were subject to minimal preparation and marination in order to allow the natural flavours of the meat to emerge.

Every mouthful was consistently flavourful, tender and juicy even without any sauce and minimal marination. It was perfect with slightly charred exterior and warm juicy pink center.

All the steaks are served with boiled vegetables, corn on a cob and baked potato with sour cream and bacon bits. Just like the good old days, it was such a nostalgic fondness. Also, ask for the mustard, it was one of the best mustard I've ever had! Bitterly sourish and it will kick you through the nose.

BBQ spare rib (RM 98), a meaty, more textured cut with BBQ glaze and rich in flavors.

Jake's Texan beef burger (RM 28), charbroiled medium well beef burger served with french fries and boiled vegetables.

Really thick and rich beef patty that worked best with hot wasabi-esque mustard.

Verdict: Premium steaks can be fairly expensive these days. For the price paid for, Jake's is definitely far better than The Ship and Victoria Station. But how will this old Jake's stand against the age of time with the new rising and cheaper competitions?

Address:
21, Jalan Setiapuspa,
Medan Damansara,
50490 Kuala Lumpur
Tel: 03-2094 5677
Business Hours: Opens Mon - Sat from 12pm - 3pm and 6pm - 11pm. Sun from 6.30pm - 10:15pm only
Pork Free: Yes
Taste:
Value:
GPS: 3.139884, 101.657942
Map:

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A Touch of Nyonya Influence by Chef Debbie Teoh

2011-05-06T11:14:00.001+08:00

Starting from 13 May till 3 July 2011, embark on a Nyonya cultural journey at Chatz Brasserie in Park Royal Hotel, Kuala Lumpur with lavish Nyonya cuisine. Chatz Brasserie welcomes Chef Debbie Teoh, a leading Nyonya culinary expert into its kitchen as a guest chef to present the diners with array of eclectic dishes that focus on authentic Nyonya flavors.

Nyonya cuisine is the result of unique blending between the Chinese and Malay cooking techniques that originated during the early descendants of Chinese migrants who settled in Malaysia and Singapore, inter-marrying with local Malays. Cooking Nyonya food is no simple affair with its recipes that are usually handed down from one generation to the next.

These exquisite and highly flavorful cuisine requires abundant amount of time, patience and skills. The unique flavor of Nyonya recipes is determined by the rempah, a combination of spices pounded for hours with pestle and mortar into very specific texture and density.

Armed with more than 15 years of experience, Chef Debbie Teoh is a perfectionist, author of numerous acclaimed cookbooks and the Queen of Nyonya cuisine. A true bred Nyonya from Malacca; whose father is a Baba from Malacca while her mother is a Nyonya from Penang with both sides of her family being inspiring cooks. Naturally, Debbie's forte lies in both Southern and Northern Nyonya styles - the use of coconut milk sets the Southern Malacca Nyonya dishes apart from the Northern counterpart of Penang which is more influenced by Thai cuisine with the usage of sourish tangy flavors.

Located at the lower lobby of Park Royal Hotel Kuala Lumpur, Chatz Brasserie is a cozy and trendy restaurant that brings you traditional comforts in a contemporary setting. This restaurant offers all-day lavish local flavors and international cuisines via their buffet spreads alongside with an extensive ala-carte menu.

Luckily, I was one of the privileged few foodies invited along to embark on a Nyonya culinary adventure together with Chef Debbie Teoh and her specially created mouth-watering menu.

For appetizer, the eye-candy and alluring gorgeous pie tee treats; deep-fried crispy thin cup shell with deliciously cooked shredded jicama, carrot, shallot, chopped prawn and crab meats. Making a great pie tee is no small feat, the cup shell was aesthetically delicate and crispy with brilliant combination of fresh ingredients assembled together. According to Debbie, the original pie tee supposedly has prawn and crab meats but due to cost constraint, most of the pie tee outside has taken it off or substituted it with something cheaper. Great things do come in small packages!

Kapitan chicken, a distinctively Nyonya flavored thick chicken curry dish which conjured up some of the olden Malacca atmosphere. With key ingredients like lemongrass, belacan, coconut milk and kaffir lime leaves, we couldn't help smelling the wonderful aromas wafting all over the table. It was perfect combining it with a bowl of steamed white rice with all the symphony of flavors that parade down your throat.

Hu pio (fish maw) soup with rich mixture of cabbage, carrot, jicama and handmade prawn balls in a clear chicken broth. We didn't expect this was a Nyonya dish at all. Debbie said, it is actually a very popular home-style soup for big occasions like the Chinese New Year. Let's not forget, the Nyonya is mainly Chinese too.

The clear sweetness of the soup from the assorted vegetables were very hearty and comforting. Plus, the handmade prawn balls were fresh and flavorful with a bouncy texture.

Steamed lady fingers served with superior soy sauce in garlic-infused oil and tangy spicy chili sauce with belacan prawn paste. Surprisingly simple dish but deeply imprinted in my mind as one of my favorite. I specifically adore drizzling it with the flavorful and fragrant superior soy sauce in garlic-infused oil!

Sambal kiam hu (dried salted fish chili paste), the aromatic saltiness and spiciness from this dish really brings out the appetite in gobbling up bowls of steamed white rice.

Prawn sambal, full-bodied creamy gravy made from coconut milk, kaffir lime leaves, belimbing assam, nutty blends of cashew nuts and succulent fresh prawns. It was bursting with authentic Southern Nyonya flavors that exhibits a greater Indonesian influence.

For desserts, we had the o'giou / ogio jelly topped with bits of calamansi lime zest and ice shavings. The jelly was mild in taste but with a firm slithery bouncy texture and served with honey lemon juice. It was refreshing, cooling and zesty after a sumptuous meal. Not too quite sure how it is related to Nyonya but it tasted quite similar to the Taiwanese lemon honey jelly or also known as ai yu ping (愛玉冰).

Nyonya kuih is a very popular delicacy and it comes in different shapes, colors and textures with a selection of sweet and savory taste.

Kuih seri muka, a two-layered dessert with steamed blue glutinous rice forming the bottom half and a green custard top layer made with fragrant pandan juice. The kuih was indeed top notch quality with the firm sweet and salty contrast layers.

Not forgetting a refreshing glass of teh tarik to cherish together with the Nyonya kuih.

This promotion offers a rare opportunity to learn about the unique authentic Nyonya cuisine priced at RM 58++/person for buffet lunch, RM 78++/person for buffet dinner, RM 52++/person for weekend hi-tea and also available in selected ala-carte menu. For UOB, Amex, Park Royal Prestige cardmembers and as well as guests staying in, there will be a 20% discount off.

Moreover, during Father's Day on 19 June, kids get to become "Little Nyonyas" and cook up some delicious Nyonya dishes for their dad with Chef Debbie Teoh. This Father's Day brunch package inclusive of cooking class for kids is priced at RM 65++/adult and RM 32.50/child.

For enquiries and reservations, please call 03-2782 8301 or email to chatz.prkul@parkroyalhotels.com.

Verdict: Authentic Nyonya cuisine that was once nearly disappeared and in danger of near to extinction since not many willing to learn in preserving its traditional roots. Better not miss out this golden opportunity to taste this authentic cuisine well-known for its spices and heritage characteristics in the center of hustle and bustle of Kuala Lumpur.

Address:
Park Royal Hotel,
Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2782 8301
Promotion Period: Daily from 13 May - 3 July for lunches, hi-teas and dinners
Pork Free: Yes
Taste:
Value:
GPS: 3.14422, 101.71232
Map:

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Restoran LYJ @ Sungai Buloh

2011-04-28T03:45:00.002+08:00

I was recently invited to my first poon choi experience organized by Table for Eight together with a group of foodies. It was a great experience and initiative from Table for Eight whereby like-minded individuals get together for foods that can't be eaten alone - unless you're like me who eats multiple times in the same place before reviewing it.

Restoran LYJ, a restaurant located in Kg. Baru Sungai Buloh which is well renowned for its poon choi. The only problem was finding the place without a GPS. It looked simple in Google Map until you arrived there seeing nameless roads and confusing detours that might take you to Ipoh. Obviously, I was lost spending 30 minutes driving around Sungai Buloh and almost went to Ipoh.

Poon choi (盆菜), pun choi, poon choy or big bowl feast is a traditional dish originated from the southern Hakka villages and often served during religious rituals, festivals, special occasions and wedding banquets in the open area. Over the years, LYJ's poon choi and Paul Lee, the restaurant owner and master chef, have attracted many celebrities such as the famous Hong Kong godfather of Chinese food, Hugo Leong (ToTo), our local Axian (阿贤) and many more.

It was said that poon choi was invented when the locals gathered all their best food in a wooden basin to feed the Song Dynasty's young Emperor and his army who fled from the invading Mongol troops. This royal feast was truly a rich cultural experience representing the sense of togetherness and reunion through sharing even though we're not fleeing from anyone.

Two versions, either the RM 500 or RM 258 for less luxurious package. Of course we had the lavishly extravagant version for all 12 of us. It was served in a rather shallow stainless steel basin heated by a portable gas stove. Each layer has their unique flavors. The bottom layer mainly composed of bland-flavored ingredients that soak up the meaty essence flavors that have trickled down while the top layer was more of presentation of the most luxurious and glorious ingredients.

From the top, there were abalones, scallops, shark fin scrambled egg, fried prawns, steamed kampung chicken, roast duck, dried oysters, nam yue pork ribs and broccolis. In the middle, there were stuffed ma yao fish, braised pork knuckles, pork belly, chicken feet and at the bottom, there were mushrooms, fish maws, chestnuts, bean curd skins and bamboo shoots. You are supposed to attack from the top first to the bottom.

The pork knuckles and pork belly were braised to perfection, it was so tender and fattening juicy at the same time. Most of the ingredients in the middle and bottom layers were all infused with the simmering rich flavored sauce. After several servings, my taste bud was overloaded with meats, the nasty oiliness and the intense flavors from the sauce. With a bowl of steaming white rice, it'll be perfect!

To balance back all the richness from this basin of goodness, you can have the steamed mantou (RM 0.90/pc), pork lard rice (RM 3) or normal white rice. Weirdly, they ran out of pork lard rice on that night. I don't think it matters, drenching a bowl of steaming white rice with the poon choi's glorified sauce made it equally pork-ish and lardy anyway!

Preparing the poon choi is a tedious process from steaming to deep frying, pan grilling, poaching, roasting, braising and then carefully layered to achieve the synergy between the layers. Therefore to avoid wastage, we viciously mopped up all the left overs and sauce with the steamed mantou!

Apart from poon choi, we had the famous standing roast chicken 栋笃鸡 (RM 38). Creatively presented visually and perfectly roasted in a "standing" position. Like everyone else, curious why it was presented this way. The only logical reason that I could think of, maybe it had to do with efficiency? Using this specially designed 2-in-1 roaster hanger and dish, the chef is able to roast the chicken inside the hanging furnace and serving it out instantly once it is cooked without the need to remove and chop the chicken.

With given gloves and scissors, we pretty much DIY-ed the entire chicken by ourselves and in return, we had a perfectly roasted fresh chicken with delicate crispy golden skin and tenderly moist meat.

Pumpkin glutinous rice (RM 38), yet another creative flair from the chef. However, the elegant combination of sweet golden pumpkin with grainy sticky glutinous rice stuffing wasn't as great as it looked.

It was decently okay but not fantastic. Sadly, the glutinous rice couldn't pick up much of the sweetness flavor from the pumpkin.

Blanched kailan, given as part of the poon choi.

Pako/Paku pakis fern salad (RM 18), served cold with refreshing lime dressing and topped with fried crunchy shallots. Absolutely appetizing and highly recommended dish!

Verdict: A memorable and worth-paying for the first experience of having poon choi. There are many more specialty, creative and delicious-looking dishes in LYJ that we have yet to try, definitely will be back!

Address:
PT 11, Jalan Perkhidmatan Kampung Baru,
47000 Sungai Buloh,
Selangor
Tel: 03-61402698 (2 days in advance reservation for poon choy)
Business Hours: Opens Tues - Sun from 11am - 2.30pm and 6pm - 10pm
Pork Free: No
Taste:
Value:
GPS: 3.196972, 101.569087
Map:

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The Humble Chef @ Pusat Bandar Damansara, KL

2011-04-22T02:25:00.003+08:00

When my cousin brother told me about The Humble Chef at Pusat Bandar Damansara, my initial reaction was,...No way!? There's nothing there at night isn't it?! It's an unlikely place for a food stop but the surprising location is undeniably part of The Humble Chef's charm.

Tucked away in the corner of Pusat Bandar Damansara, along the street next to the McDonald's and only opens from Monday to Saturday from 9:30pm till 12:30am. We arrived sharp at 9:30pm and all we saw was an empty street.

Not till about 9:45pm, the humble van pulled over by the road side and out of no-where, swarm of young customers appeared helping them to set up the tables and chairs. It was quite a scene and all six to seven tables were briskly occupied.

Not a kept secret, the Humble Chef is mostly known to the HELP students and expatriates living nearby. Rosman Hussin, one of the two friendly owners operating from the van, is a Western and pastry chef who worked for a few restaurants in Germany before starting up The Humble Chef.

With a simple Italian specialty menu, this is the only place you can get a spaghetti for RM 5 and pita sandwiches for RM 4.

Spaghetti seafood olio (RM 5), with a medley of fresh shrimps, squids and capsicums sauteed together with olive oil, garlic, herbs and black pepper. It tasted very light with prominent flavors of seafood in it. For RM 5, you can't really complain and compare with the ones from a proper Italian restaurant.

Spaghetti lamb olio (RM 5), the minced lamb bits gave a slight meaty texture and a more intense flavor to the pasta. Again, for roadside spaghetti standard at an affordable price, it was decently okay.

Spaghetti carbonara (RM 5), with slices of sausage and bits of capsicum in a creamy carbonara sauce. Personally, I prefer a richer, stronger, creamier and all-soaked-up with sauce type of carbonara.

Lamb pita (RM 4), this was definitely the show stealer here! Warm fluffy pita bread stuffed with cheesy minced lamb and lettuce.

If you like the strong taste of lamb like I do, this is perfect. Generously filled with overflowing tasty minced lamb, one is never enough!

For those that dislike anything related to lamb, there is the chicken pita (RM 4). Stuffed with plenty of shredded chicken and cheese, it was very good too. But between the two pitas, I preferred the lamb.

Lamb omelette (RM 2.50), an interesting variation to the lamb pita. Instead of using pita breads, the same tasty minced lamb all wrapped up within the omelette.

With an incredible roadside and open-air dining experience, you'll get to feast over views of the highway below, towering luxury condominiums around and best of all, it didn't cost a bomb!

Verdict: For spaghetti, it was neither the best nor the worst, it was just decent for the price paid for. Needless to say, the lamb pita is a must!

Address:
Pusat Bandar Damansara,
(next to McDonald's by the flyover bridge road),
50490 Kuala Lumpur
Tel: 014-229 6854 (Rosman)
Business Hours: Opens Mon - Sat from 9.30pm - 12.30am (best to call to confirm)
Pork Free: Yes
Taste:
Value:
GPS: 3.145026, 101.663371
Map:

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Tsim Tung Restaurant @ Pandan Indah, KL

2011-04-14T03:32:00.001+08:00

While Hong Kong style char chan teng (茶餐厅) and kopitiams have won the hearts of many young patrons, while I, personally not a fan of such sprawling trends. Not because I'm not young anymore, but more of paying a premium price for decent or most of the time, lousy foods. At least, not until I found out about Tsim Tung Restaurant, located at Pandan Indah and established since 2004 as part of the member of Restoran Oversea Group.

Like your typical cafes with simple designs and mediocre service by all the young workers that don't really care much. Surprisingly, instead of having young hippy crowd, the patrons seems to be mainly consist of adults and family people. I was here once many years back and didn't return ever since till I've heard that it has changed for the better. Let's see...

Water cress honey with lemon in a jug (RM 5.20), refreshing drink for the warm weather.

Original bubble milk tea (RM 4.50), rather disappointing. Too much ice and the pearls were like the frozen kind.

The only reason why I'm back at Tsim Tung is for the Japanese style pork rib with soup noodle (RM 9.80), or known as soft bone pork cartilage noodle (猪软骨面). Two pieces of long hours stewed till absolutely tender soft bone pork cartilage that are fully absorbed with flavors - it was divine biting into it!

You can tell it was cooked for long hours when the soft bone literally melts in your mouth like a gel form. Not to mention for the ladies, it is packed with collagen. The soup was clear yet tasteful and complemented well with the noodles and the flavorful pork pieces.

Japanese style pork rib rice (RM 9.20), equally nice with the extra gravy for the rice except for...it only came in one miserable piece?!? The noodles version has two of these though, better value for money!

Hot and spicy pork dices fried rice (RM 9.50), it was seductively kissed with wok hei that it was simply a dream to eat it.

Fish fillet with rice noodle in fresh tomato soup (RM 8.90), a refreshing combination of light flavors that ranges from sweet to tangy sourish, the soup was actually quite addictive.

Pork chop burger in Macau style (RM 6.50), it wasn't great overall but the fries were a different story.

Cheese baked pork chop with fried rice (RM 12.90), a typical HK-style cheese baked dish with lightly fried rice, fried pork chops, tomato-based sauce and cheese.

The portions were actually quite generous and big.

A bowl of fries, I know I know...weird isn't it. But this fries somehow reminded me of the fries I had in the Burger King from UK. Served piping hot and crispy golden brown with a buttery layer on the outside, not bad at all for cheap fries.

Hong Kong polo bun slabbed with kaya and a slice of frozen butter (RM 2), a little small and nothing fancy but at least it was served warm.

XO sauce seafood fried rice (RM 11.90), filled with wok hei and fresh succulent prawns. The "fried department" seems to be a safe choice apart from my favorite soft bone pork cartilage noodle.

Grilled pork chops with jumbo hot dog in red wine sauce (RM 19.80), not one of the best pork chop but hey, I'm not complaining for the price I've paid for and the huge portions enough for a ravenous tummy.

Verdict: By far, this is one the few cafe-like restaurant that I'm willing to return back, especially for the soft bone pork cartilage noodle! Overall, Tsim Tung has improved over the years in offering edible yet tasty HK-style food with a great value for money.

Address:
22-28, Jalan Pandan Indah 4/6,
Pandan Indah,
55100 Kuala Lumpur
Tel: 03-4295 1896
Business Hours: Opens daily from 11am - 1am
Pork Free: No
Taste:
Value:
GPS: 3.130360, 101.755403
Map:

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Market Hall @ Pavilion, KL

2011-04-02T00:37:00.001+08:00

Market Hall is a fairly new restaurant opened on the Feb 13, 2011 and located at Level 6 in Pavilion, Kuala Lumpur. Situated by the corner together with the likes of Din Tai Fung, Wong Kok Char Chan Teng and TGI Fridays's.

The Market Hall with its sister bar, Bedroom which is just next door are apparently from the same successful brainchild behind TGI Fridays's, Italiannies, The Apartment, Laundry, Malones, Teh Tarik Place and The Republic Bar.

Inspired based on a market hall concept with shelves stacked with imported condiments, an open kitchen area and surrounded by wooden butcher-block prep lookalike tables. This open designed floor plan exhibits a cozy and homely atmosphere that makes you feel comfortable right away.

Freshness is the primary aspect here, from incorporating fresh locally farmed daily ingredients to freshly handmade pasta dough.

With the open kitchen area, it allows you to experience a true culinary adventure by watching the chefs preparing every single dish, listens to the sounds of the kitchen and smells the aromas that take you on a journey.

Their menu is quite comprehensive and even if you don't feel like having anything from the menu, you will still be able to customize your food according to your tastes and the available ingredients.

Complimentary breadsticks with salsa for start. It was light, fluffy, crispy thin crusted yet soft inside and made fresh from their pizza dough. Something different from the usual bread baskets with butter or olive oil and a nice way to kick-start our tummies.

For drink, we had the Meditation (RM 12.50) detox juice concoctions made from pineapple, maple syrup, mint leaves, fresh ginger and spring water - rejuvenating indeed!

Ruby salad (RM 16.90), beetroot salad with goat cheese, olives and watercress. This refreshingly different yet tasty salad presented an amazing combination of flavors - sweetness from the dressing, saltiness from goat cheese and olives and earthiness from the beetroot and watercress.

Chicken roulade (RM 28.90), ginger and chili béchamel stuffed tender chicken breast on garden greens and spring onion pesto. The tender chicken breast mingled nicely with the intense flavors of the aromatic ginger, lemon and pesto; making this a truly wonderful dish!

Winter risotto (RM 28.90), slow roasted assorted mushrooms risotto with truffle oil and fresh herbs. It was silky smooth, rustic and warmly satisfying.

For side dish, we had the sauteed wild mushrooms with onion (RM 6.90).

Tagliatelle pasta with fresh salmon tossed in vodka, citrus zest and mascarpone cream sauce (RM 32.90). Some says that fresh pasta is like placing a silk scarf across your tongue in texture while offering a rich, flavorful, and savory vessel for sauces, oils and ingredients to rest upon.

Signature pizza (RM 34.90) made from wood fire oven with no tomato, no mozzarella cheese...but with smoked salmon, avocado, cream cheese, capers, fresh dill and baby spinach. It was nice and the crust tasted very much like the breadstick. It was a tad too much for two person and we felt a little dry after few slices. Otherwise, it'll be great for sharing.

Paella (RM 28.90), spicy Spanish rice with fresh clams and chicken. The clams were fresh and very much alive minutes before being scooped out. There is something about paella that I really enjoy - the richness, the flavor and the golden yellow saffron infused rice. But somehow, something was amiss and lacking here. I couldn't tell what was lacking, not enough of saffron maybe...

For dessert, chocolate and mascarpone tart with orange salad and Grand Marnier syrup (RM 12.90). Well, despite looking rather splendid and colorful, the tart was quite hard, really hard.

We were there twice in separate occasions and the restaurant seems to be doing quite well with a decent crowd most of the time. The only downside was... we felt very thirsty hours after we got home each time. Not sure why, hope it has nothing to do with the MSG.

Verdict: Relaxed atmosphere to sit for hours and coupled with variety of wonderful food, unique taste pairings, presentation and execution of the food which makes it truly different from the rest.

Address:
Lot 6.01.03 & 6.01.04, Level 6,
Pavilion KL Shopping Mall,
No. 168, Jalan Bukit Bintang,
55100 Kuala Lumpur
Tel: 03-2141 9622
Business Hours: Opens daily from 10am - 12am
Pork Free: Yes
Taste:
Value:
GPS: 3.148743, 101.714429
Map:

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Malones Irish Restaurant & Bar @ Pavilion, KL

2011-03-10T02:22:00.002+08:00

I never really had any Irish food before and for all that I know about Irish are probably their pubs, stouts and beers. Pubs claiming to be Irish in this city have an iffy relationship with anything close to what can be seen as authentically Irish – Malones isn't any different but it plays to the current aesthetic of the gastropub trend.

The word drunkard Irish man surely did not come out of no where. I'm sure there is more than just drinking in Malones.

Eating out in a restaurant bar no longer means the dreaded microwaved frozen foods and cardboard chips. They are probably a restaurant posing as a pub more than a pub with a restaurant.

Established since 2009, Malones offers a delightful menu filled with an array of pork free authentic Irish specialties. Going pork free in an Irish bar is a bold move but the selections available look sound and currently serving 4 different locations - the Suria KLCC, Sooka Sentral, Pavilion KL and The Curve.

Irish stew (RM 24.90), a famous traditional Irish dish with tender stewed lamb, potatoes, carrots, onions, parsley and served with mashed potatoes and slices of tuscan bread. And of course, the Irish are famous for their stew and the other variation was the Guinness beef stew (RM 28.90). Chunks of tender lamb and fresh vegetables slowly stewed, served and eaten with a smile.

Sausages on colcannon and Guinness onion gravy (RM 28.90), grilled beef and chicken jumbo sausages and steamed veal bratwurst sausage served with onion gravy and colcannon (mashed potatoes with cabbage). The sausages weren't quite what we'd been expecting; definitely skipping this next time.

Beer battered fish and chips (RM 21.90), dory fillet dipped in beer batter, golden-fried to perfection and served with fries and tartar sauce. The fish was fresh, while you can taste the slight hops from the beer in the crispy batter.

Just like the days in UK, malt vinegar on hot battered fish and chips is probably one of the world's best accompaniment. And if only they wrapped it in a newspaper, it will be the "Icon of England".

Wicklow lamb (RM 39.80), rack of lamb marinated with balsamic vinegar, seared and roasted to perfection and served with crunchy French beans, new potatoes and basil dressing. What a wicked delight it was!

Pan fried gaelic steak (RM 49.90), seared 280g sirloin steam served with fries and broccolis.

The gaelic sauce was creamy and rather different from the normal steak sauce; it could be the Irish whiskey.

Beef burger (RM 24.90), juicy 200g beef patty topped with beef bacon strips, cheddar cheese, fresh lettuce, tomatoes, pickle slices and served with fries. It looked good but expensive for something common like this.

Verdict: Might not be the best Irish food but definitely a nice relaxing place for a decent good Irish experience dinner with boozing atmosphere flowing freely into late night. With 4 branches up-to-date, who needs the Irish's luck now?

Address:
Lot C3.02.00, Level 3,
Pavilion KL Shopping Mall,
No. 168, Jalan Bukit Bintang,
55100 Kuala Lumpur
Tel: 03-2141 6310
Business Hours: Opens daily from 10am - 12am
Pork Free: Yes
Taste:
Value:
GPS: 3.1492897, 101.712155
Map:

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Restaurant Harbour Steamboat @ Sri Petaling, KL

2011-02-23T00:34:00.002+08:00

Restaurant Harbour Steamboat is located in Sri Petaling, same row with the New Restaurant Ipoh Chicken Rice. I walked past this row of shops around 9pm during one of the weekdays and noticed how packed this place was from the outside. Feeling curious and how can I missed out such popular place!? So, I have made a point to return.

Don't attempt to walk in without a prior reservation or you might end up waiting outside for hours. Even during the weekdays, these waiting chairs are filled with customers waiting to be seated.

The restaurant is fully air-conditioned and messy graffiti walls filled with all kinds of marker messages and drawings one could think of.

Like any other Hong Kong steamboat, you'll have a variety of sauces. In here, you have the dried shrimp chili paste, fermented bean curd sauce, chili sauce and cilantro.

And you are supposed to concoct your own sauces, depending on how spicy, sour, salty you like it to be.

The concocted special sauce were actually pretty good!

One of the selling point of this restaurant is probably the variety of soup-based offered. Ranging from Macau pork soup (RM 20), herbal soup (RM 15), century egg soup (RM 10), sugar cane soup (RM 10), Teow Chew soup (RM 12), papaya fungus soup (RM 10), white pepper soup (RM 15), tom yam soup (RM 12) and clay pot lamb (RM 30). We had the Macau pork soup and papaya fungus soup within a pot for RM 30 in total.

There isn't any per head set menus and everything is ala-carte from all the balls to vegetables. We had some prawn wantan (RM 10), dumpling (RM 12), mushroom pork ball (RM 8), garoupa fish slice (RM 10), Tong-Hou vegetables (RM 5) and Japanese udon noodles (RM 5).

Never failed to have fish maw (RM 12) for steamboat.

And of course, lamb slice (RM 15) and pork slice (RM 10), without doubt fresh and tender.

Dipping a slice of meat into the hot boiling broth, and swish it back and forth. The worst thing that can happen is to ruin a potentially good thing by overcooking it.

Don't mind paying extra for the soup but the downside was, they are all going to taste almost the same since the subsequent refills are all from the same clear soup-based that dilutes it further.

Verdict: Special concocted sauce, freshness of the ingredients and the wide variety of soup-based definitely warm the hearts of their ever-packed line of customers. Expensive though!

Address:
No. 19, Ground Floor
Jalan 13/149L,
Sri Petaling,
57000 Kuala Lumpur
(another branch in Bandar Puteri Puchong)
Tel: 03-9059 4353
Business Hours: Opens daily from 6pm - 11pm
Pork Free: No
Taste:
Value:
GPS: 3.071577, 101.682372
Map:

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El Meson @ Bangsar, KL

2011-02-09T23:46:00.002+08:00

Hola! It's time for Spanish cuisine and we were brought to El Meson by a close friend of ours. El Meson is located along the row of pubs and posh restaurants on Jalan Telawi 3 in Bangsar. The interior is rustic and warm, with a bar area and dining tables that sprawled around the restaurant and walkway.

El Meson is true to its Spanish origin, from the imported ingredients used to iberico pork and even to their head chef, Fernando Martinez Tabernero - a passionate young Spaniard who hails from Valencia.

Like any other upper-class restaurants, El Meson too boasts an extensive range of fine wine and alcohol.

The meal started off with a complimentary fresh and warm bread basket served with rich garlic butter. You might want to save some bread to go with the tapas.

I had my first melon and ham combination in Madrid many years back. I must admit, I was a bit skeptical at first but the saltiness flavor of the ham makes an excellent contrast with the sweet and juicy melon.

Platter of cold cuts for two (RM 54), thinly sliced layers of iberico, serrano, parma, speck, chorizo and salchichon with melon, olives and capers. Apart from the similar saltiness, each of its own exhibits a different taste and texture characteristic.

The iberico ham was a stunner with its melt-in-mouth texture and a smoky nutty undertones. So what makes these ham so special? Similar to Kobe beef in Japan, the iberico ham is made from the black Iberian pig lives primarily in the south and southwest parts of Spain. These pigs are allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots, until the slaughtering time approaches.

The ultimate pork burger (RM 25), topped with cheese, mushroom, bacon and caramelized onions in a sesame bap and served with potato wedges and salads. The pork patty was incredibly thick and tasty! This pork burger is undisputedly one of the top pork burgers in town. Unfortunately, it is only available for lunch!

An endless list of tapas is unsurprisingly available at El Meson with an exhaustive choice of both hot or cold kind...it's all there. Iberico pork strips in honey and sweet paprika on potato (RM 24), it was really really delicious, tender and sweet. However, it was a little too expensive for such a small serving. Maybe it was me, not a fan for tapas style dining gimmick - which is small and expensive.

Queso frito (RM 14), deep fried goat cheese with tomato jam. It was crispy outside but soft and stringy inside with a strong robust cheesy flavor that complemented well with the sweet and tangy tomato jam. It is terrific if you enjoy strong-flavored cheese!

Champinones (RM 14), saute button mushrooms in garlic, wine and cream. You can't go wrong with that and the sauce went well as a dip for the bread.

Iberico rack of ribs (RM 62), oven slow cooked and basted with slightly smoked sweet membrillo sauce. The ribs were so delicious and fall-off-the-bone tender, each bite was a little taste of pork heaven!

Paella marinara for four (RM 118), with mussels, squid, prawns, clams and halibut in rich seafood and chicken stock. I had my first paella cooked outdoor in Spain and ever since, I couldn't find that authentic taste. Nevertheless, this luscious dish was filled with generous seafood toppings with a tinge of aromatic saffron.

For a nice touch of flavors, you might to add some olive oil with garlic and dried chili flakes.

Linguine with speck and piquillos pepper in cream sauce (RM 32). It was actually pretty good and the cream sauce had the right creamy consistency too.

For drinks, we had a jug of sangria (RM 78) for the six of us. Made from refreshing blend of red wine, rum, orange liqueur, sprite and fruit pieces.

Finishing a lavish meal with these dessert masterpieces waiting for you at the end of the meal.

Their signature dessert, the ultimate molten lava chocolate with vanilla ice cream (RM 18). These warm, round individual chocolate molten lava cake oozed out rich molten chocolate that strikes a perfect balance with the sweet and cold vanilla ice cream. It was heaven to the taste bud and absolutely to die for!

Verdict: It was an upscale dining experience with an expensive price tag but overall, food is good. The service was a little slow but good food is worth waiting for.

Address:
No. 61-63,
Jalan Telawi 3,
Bangsar Baru,
59100 Kuala Lumpur
Tel: 03-2282 8290
Business Hours: Mon - Thurs from 11am - 12am, Fri - Sun from 8am - 12am
Pork Free: No
Taste:
Value:
GPS: 3.130333, 101.670935
Map:

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Four Seasons London @ Perdana Shopping Centre, Damansara Perdana

2011-01-22T16:50:00.003+08:00

Try asking around where is the best roast duck in London and most people will direct you to Four Seasons restaurant in Bayswater. Reputably and touted as one of the best roast duck in the world. Still, it didn't leave much of an impression even though I had it twice during my university days 7-8 years back. Well, maybe they were really good long before but definitely no where near world's best for the price I have paid for.

Then back in 2008, I was intrigued to see Four Seasons opened its first branch in Cap Square, Kuala Lumpur. I contemplated to step in since there wasn't many customers most of the time - I'm guessing it was either the food was really bad or overpriced. Is this the real Four Seasons from London or could it be another marketing ploy by using the same branding? Sadly, Cap Square killed them.

Not long after, they were bought over and revived back into Empire Shopping Gallery in Subang Jaya and Perdana Shopping Centre in Damansara Perdana. The restaurant itself isn't very big. The setup here is simple; place your order at the counter, pay and wait for your food. Since I work nearby, I decided to give it a go.

3 combinations (RM 29) with roast duck, char siew (bbq pork) and siew yoke (roast pork). The roast duck was tender and fragrant but, the skin wasn't as crispy and juicy as I hoped for. Maybe it was hung up and waited too long for me - after all, Perdana Shopping Centre is as dead as Cap Square. Luckily, the char siew and siew yoke didn't disappoint. Our Malaysian style char siew was juicy and carried a hint of sweetness at the caramelized outer skin. Definitely better Hong Kong style char siew in Four Seasons at Bayswater. The siew yoke was succulent with crispy crackling skin and followed by the melt-in-mouth layers of fat underneath.

Hong Kong style dry plain noodle (RM 4.50), it was indeed a plate of plain noodle with a not-so-plain price! However, the egg noodles texture was springy and appealing.

Stir fried Hong Kong kailan with garlic (RM 6.80), the green was fresh and crunchy with a strong garlicky flavor.

Peanut, pearl bean and spare rib soup (RM 8.90), warm and hearty soup with a deep nutty flavor and sweetness from the spare rib.

Verdict: On the whole, it was so-so. Slightly better than a normal bbq roast restaurant but nothing exceptional for the price paid for. It'll be difficult since the legendary Four Seasons in Bayswater has set the bar so high for them.

Address:
LG1, Perdana Shopping Center,
15, Jalan PJU 8/1,
Damansara Perdana,
47820 Petaling Jaya,
Selangor
Business Hours: Opens daily from 10am - 10pm
Pork Free: No
Taste:
Value:
GPS: 3.167597, 101.606004
Map:

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The Big Mouth Cafe @ USJ 9, Subang Jaya

2011-01-14T11:59:00.002+08:00

Having recently started in October 2010, The Big Mouth Cafe is a brand new cafe located in USJ9 Taipan, Subang Jaya. Gratefully, Kuan Hoong and I was invited by the owners for a lovely multi-course dinner treat (appetizer, soup, main course, dessert).

The Big Mouth Cafe offers a variety of Western dishes and delicious dessert treats, all under one roof. Small but cozy, this reclusive cafe is nicely decorated with strings of light bulbs and bright white walls.

Natural and healthy concoction juices for RM 5.50 per glass. We had the Skin Healthy (orange, cucumber and ginger) and the Anti Oxidant Healthy (mango, pear, carrot and apple). It was pretty alright actually since some of the concoctions can taste really awful.

Our meals started off with a selection of appetizers, one of it, the chicken Caesar salad (RM 7.60) with grilled chicken strips, fresh romaine lettuce, slices of cheese and crispy bread crouton in anchovy dressing. This bright salad was nice and stimulating with vivid flavors from the dressing. Since I had so many other Caesar salads recently, I personally prefer it with hard-boiled egg wedges and grated cheese.

Smoked salmon platter (RM 8.90), with olive oil dressing and accompanied with assorted salad. A classic and gorgeous looking entrée that I didn't expect from a cafe like this. For only RM 8.90, totally worth it!

Wonder duck (RM 15.60), smoked duck on fruit salad underlined with assorted salad. Yet another interesting salad dish I must say; but I find the fruit salad a little odd. The smoked duck was great nonetheless, smoky tender meatiness of the duck was utterly delicious!

Mushroom soup (RM 5.90), wild mushroom cream soup with crispy Milano bread. It was quite rich, hearty and tasty with the right consistency. Most of the cafe soups are not worth spending the money on but this was totally different! For only RM 5.90, it was definitely a steal!

Seafood chowder (RM 5.90), seafood cream soup with crispy Milano bread. Another worthy and invigorating cream soup with shrimps, scallops and clams in a light tangy tomato broth.

Lamb shank (RM 26.90), tender lamb shank bathed in demi-glaze sauce accompanied with vegetables and garlic bread. This delicious signature dish was absolutely tender and succulent with a robust herbal peppery sauce.

Black cod ratatouille (RM 29.50), tri-layers of seasoned pan fried black cod fish slathered with ratatouille tomato stew and served with sauteed pasta and vegetables. Well, the overpowering ratatouille stew was slightly too salty for my taste.

The Tandoor (RM 10.90), over-roasted chicken marinated in aromatic Indian spices and served with fragrant buttered rice and vegetables. The chicken was mouth-watering nice, juicy and full of flavors.

Impressive looking oxtail stew served in a bread bowl. It isn't available in their menu yet and we were the lucky few that were able to sample it first. It was deliciously rich in flavor with long hours of stewed beef cooked till moist and fork tender. Even though the bread bowl added that perfect touch to this hearty stew, it was a tad too hard and tough.

Lastly, dessert - the perfect sweet ending of a perfect meal and The Big Mouth Cafe's desserts were surely impressive! The chocolate volcano (RM 8.90), warm chocolate cake with erupted melting chocolate and served with a scoop of ice cream on top. It was rich and not overly sweet with warm fudgy indulgence oozing out that strikes a balance with the cold milky ice cream. After couple of spoons, it ended up with a messy sink-hole of chocolate fudge and melted ice cream. If only they served it the other way round out from the cup, it will be perfect!

Bread and butter pudding (RM 4.50), soft and buttery moist traditional English dessert served warm and complemented with a scoop of ice cream on top.

Apple streusel (RM 4.90), a classic German apple crumble dessert served with a scoop of ice cream on top. With an appealing streusel topping scattered and warm tender sweet apple bits throughout, it was one of our favorite!

Blueberry envelope (RM 6.50), deep fried blueberry pie encased in a buttery pastry served hot with a scoop of ice cream drizzled in sweet caramel sauce. The slight salted butter pastry added a delicate flavor to the sweet blueberry filling. Best of all, it was made fresh and served hot. Perfect!

Earl grey crème brûlée (RM 5.50), it was sweet and creamy with an even brittle layer of thick glassy caramelized sugar on the surface. The joy of the crème brûlée is the sensation of warm on top but cold on the bottom and the juxtaposition of the warm crisp sugar brûlée with the creamy cool custard.

The original vanilla mille crepe, a cake resembling a thousand layers of crepe stacked together whereby each layer of crepe is layered with fresh fragrant vanilla custard cream. When I had my first mille crepe cake few years back, it was love at first sight! I just adore the taste, and the texture; indeed a true labor of hand-layered love. I find it much more fragrance and less sweet compared to Food Foundry's mille crepe in PJ. It'll be a new addition with several other delectable flavors to their upcoming menu next month. At least now I don't have to drive south to Melaka to indulge and enjoy a slice of heaven!

We had lots of food and went home with a bigger tummy. Most importantly, will the servings be the same for every other paying customers and they told me yes! Since they have a centralized kitchen to handle the food preparation, outside catering and distribution, I hope it will not be much of a difference.

If you have eaten in The Big Mouth Cafe, share your thoughts and I'm sure owners would love to hear out any constructive feedbacks to help them improve further.

Verdict: The overall experience was great and the price was reasonable! The desserts were awesome and I really don't mind coming back for them.

Address:
24-1, Jalan USJ 9/5N,
Subang Jaya,
47620 Selangor
Tel: 03-8024 9095
Business Hours: 10am - 11pm every Mon - Sat and 3pm - 11pm every Sun and Public Holidays
Pork Free: Yes
Taste:
Value:
GPS: 3.046497, 101.586166
Map:

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