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:
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:
View Eat Lah Food Map in a larger map
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:
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:
View Eat Lah Food Map in a larger map
