川人百味(Chuan Ren Bai Wei @ Dataran Mentari, Sunway)

Has been quite addicted with Sichuan food recently. Its like a never ending craving, for the spice, and the numbness you feel if you accidently bite on the pepper like spice called '嘛 ’。 I bet that is why they are called ‘麻辣’ that is numbness and spicy.

I bet this dish should be familiar to all-麻婆豆腐 (mapo tofu). The difference of this dish with the one we always had, is that they added the pepper for the spiciness (they practically added the pepper to everything they cooked)

The next would be the considerably famous dish for Chongqing native. Known as 水煮鱼， or fish fillet in hot chili oil. I personally do not favor this dish, but certainly no bad comment on it. Just to say, personal liking problem.

This is actually one of my favorite Sichuan dish.It was called 蕨根粉(jue gen fen ), or Fern Root Noodle, often cooked in sweet, sour spicy way. According to Full Noodle Frontity, the noodle is actually made from starch extracted from the common bracken fern. Some might not favor the look of the blackish noodles, but they are indeed recommendable. 

I would not comment that this is not good. Its just that, this seems a little too common. Mashed Taro in fried spring roll crepes.

This is actually one of my favorite Sichuan dish, that a lot of people might oppose. 毛雪旺(mao xue wang)，is actually a dish that has duck's blood cake as its main ingredient. But some will actually use pig's blood to replace the duck for duck's blood cake can be quite expensive. With a mix of other meat and innards, this can be quite a delicious dish to introduce, especially for those food lovers that are not picky towards innards. 

 If I am not mistaken, this dish is called 炸子鸡。 Typical fried chicken? Definitely not so simple. They are deep fried with bunches of dried chili and peppers. But, it can be quite fun to actually bite on the peppers, letting your tongue go numb for awhile.

After having too much of meat, we feel obliged to actually order some vegetable. However, the vegetables are really not just vege. They are stewed with a whole lot of pepper and chili too.

Here comes one thing that are not spicy. Fried pumpkin with salted egg. The pumpkin is a little sweet, which can be a good combination when its cooked with salted egg.

Alright....that would be all for today's blog post. 

Stay tune until I found my liking for some other weird foreign food. 

Restoran Jun Kee

Again this is super duper outdated posting but bear with us because we are really busy with our schedule and blogging now become our 'freetime' activities.

Anyway, Restaurant Jun Kee located in Taman Midah somewhere behind Public Bank. My friend and I decided to celebrate 'ren ri' also known as 'human day' where chinese believe human was created by god on the 7th day of Chinese New Year.

So we place our order days before our arrival as booking is required to ensure speedy food serving.

We have timeslot of 8.30pm until they close shop and thus we arrive on time but was mistreated with full house. So we spent quite sometime waiting for people to cabut so we can sit down. We know our food have been pre-cooked and I already don't expect the food to be hot.

We were sitted after about 15 minutes of waiting and we start arranging the chair, pouring the hot tea (yes, sound like waiter right) and the 'real' waiter start serving all our food. So my guessing is correct. All food is cold....plus the air cond is blasting like no body business. But what can we expect on the most crowded day in the restaurant. They even miss out our salmon fish low sang. We insist to low sang before start eating and this cause another 15 minutes delay.

Imagin all those cold dishes are now turning into icy cold (ok, a bit too kua chong) but u know what I mean....

So here is our order.


Ying Yong Choi Sam (I hope i get the name right)
Basically it was choi sam been cook in two way, the leaves was chop into small pieces and deep fried while the stem of the choi sam is pan fried. Verdict: Ok la....is cold. Would be better if it was hot..

Claypot chicken
Nothing to shout about as it was very common food in chinese restaurant but I must mention that the taste is strong and it wasn't that salty or sweet. Just nice. Again I am hoping that the claypot can make it hotter but was it turn out cold as well.

Marmite spare rib
I like this dishes although it was quite common in normal chinese restaurant. Credit have to be given to the marmite sauce as it was not too sweet and it does not have the bitter taste (which some restaurant overcook it)....The meat is lean and not that fatty. However the portion was too big that we end up having about quarter of it been wasted.

3 emperor (Sam tai thing wong)
Basically it was 3 vegetable been pan fried together. Brinjal, lady finger and long beans been pan fried with garlic and a toss of chilli. Taste OK but I eaten this dishes better in other places.

Golden Tofu
Tofu been fried to golden and crispy serve with mince pork. I like this a lot because I am a bean curb person....I finish big portion of this....and it was the first dish been cleared by all of us.

Last we have prawn.
I dunno what prawn is this and it I dont really remember the taste. I wont say it was bland butI would say the sauce wasn't that special for me to remember. It taste like prawn been pan fried with soy sauce serve with lot of spring onion. It taste sweet and a bit salty on other side.

The yee sang turn out to be below average.

I would say the restaurant was good. There is a lot of wedding dinner been held here as well. But I guess they cannot cope with the number of patron on that day and the food quality have been compromised. However I will go back and have a try again somewhere next time but I will make sure that there is not much people this round

Yut Kee

I probably no need to mention much about this restaurant as it was already so well know among KL people and even tourist....

Situated at a silent road of Jalan Dang Wangi, a few stone throw from Dang Wangi LRT station, this nostalgic restaurant stand proud with their Hainanese breakfast. I had heard about this restaurant for years but have no chance to eat there until last weekend.

My intention is to try the roasted pork that cost RM 14 for 2 small slices or RM 140 for a roll. Basically is pork been rolled up and roasted. However I dont have the chance to taste it as there is no roasted pork serve during that time. You can view the roasted pork photo from the following blogger. www.awhiffoflemongrass.com

There is a lot of nice food in the restaurant and basically everything is nice. They are famous for their Roti Babi, Hainan pork chop, chicken chop, marble cake, Hainan noodles, Roti Kahwin and many more.

As there is only 2 of us,I consider our order as a little too 'tam chiak'. We order Hainanese chicken chop, Hailam bee hoon, Roti babi and our greedy stomach also lead us to Tapau one marble cake and one kaya swissroll.

The Hainan chicken chop was really good. By far one of the best I ever tested. Although the portion I get had a small portion fried until burn but it taste good with the sauce. The sauce was well seasoned and the potato is soft in the inside and a little bit crunchy. Is just awesome.

Roti Babi is a must order food in the restaurant. Is somesort of French Toast with some babi and onion inside. The first time I taste it, I thought it was Tuna because the testure of the pork seem to be Tuna. The reason being, the chef have chopped the pork into such a small pieces and cook it with onion that it turn out almost the same texture like Tuna. The babi with the french toast combination is just too good to describe. c

The Hailam bee hoom came last. By the time it arrive we are already almost full. However our big appetite do not stop us from finish it. The taste of the bee hoon is a bit soaky but the aroma of 'prawn paste' (hope I get it right) that bring out the aroma. As I am not a prawn person, Sam have to finish up the portion mostly by himself. Hehe

Just before we left, our tam chiak mouth decided to take away a slice of marble cake and a slice of swissroll, thanks to those blogger who superly recommend the marble cake here

Well, I have no regret ordering this 2 cake...Our car is full of the cake aroma once we close the door. The aroma is so seducing that we finish the cake within seconds after we start driving off from the restaurant

By the way, when we left the restaurant the crowd start to built up. If you arrive by 10.30, dont be surprise that the queue is few shop long and if you are those who 'pantang' to share table, my advice is you bring a big geng or friends or family or else I suggest you detour to other place. Is very common you have to 'tarp thoi' in this restaurant.

Ding Tai Fung

If my memory never fail me, I had try Ding Tai Fung for 3 times and I never snap photo using my camera before....Yeah, how failure of me...

Anyway, big name no need much to mentions.....Ding Tai Fung serve famous Shanghainese food. Famous for its Xiao Long Boa and La Mien, the restaurant had expended to Malaysia with 3 outles - Pavilion, The Garden and Empire Gallery.

Xiao Long Pau - come with few choices such as normal version or with crab meat.


My favourite food of all - Stewed beandcurd with honey sauce

I order it on all the visit. Is so nice....a good appertiser or as side dishes for your La Mien...

Hot & Sour Soup La Mien - be prepare to have a hot stomach especially you dare enough to put in some hot chilli oil....Is good and sweaty experience!!!


Another food i try before is the pork chop fried rice.
Sorry as there is no photo....However the portion is so huge that it can fit 2-3 person. The fried rice is so so and nothing to shout about. But if you think Xiao Long Bao is not enough for you, a fried rice is just nice for you.

Claypot Chicken Rice @ Kampar

Dropped by Kampar for the Claypot Chicken Rice opposite the old cinema which is currently a furniture shop names Foo Wah, a shop opposite KFC.

The 'yau choi' is really not bad, or more on its fresh.

The best thing about Kampar's claypot chicken rice is that the rice is cooked with soup base compared to other places (especially KL/Selangor) where only normal water is used.

Its just 6pm and the place is slowly getting crowded. Doesn't remember the price, but it was very reasonable considering the helping was quite huge.

Restaurant Makanan Panggang Oldies & Goodies

Very outdated post!!!

Ok lets get started.....Besides from sweet strawberry and steamboat in Cameron Highland, we took the opportunity to explore some restaurant in the highland. One of the catchy signboard we saw is Restaurant Makanan Panggang Oldies & Goodies....for goodness sake, BBQ meat at highland sound like good compliment thus we headed in.

The restaurant is same row as Strawberry Moments...Well, cameron town is not big so is easy to spot this shop....

As we are going to have a long way back, we order quite a fair of food.

Claypot Tofu...
I like the gravy a lot....serve with siuk yok and lot of treasure inside....

Hot plate Tofu ~ by mistake we order 2 tofu...lolx...
The tofu is smooth and gravy was nice. As we have 2 type of tofu on the same meal, out of sudden i feel so 'jelak'

Asparagus with mushroom...
No comment on vege....But i like mushroom as normal....yummy

The star of the meal.....Mixed BBQ Meat...
CharSiew is Ok...nothing to shout about...
Roasted chicken is good. Tender and juicy.
Roasted duck is also good but too chewy for my liking. The garlic sauce on top add some kick to the roasted duck..
Roasted pork is so so....Nothing great!!!

As our 'chang chen pou lou' soup which is longevity soup doesn't arrive, thus I can't review on this but such a fortune that it doesn't arrive as the soup is kinda pricy...

Overall, the restaurant was just normal and I don't think their roast meat is up to my standard since I expect too much from the Restaurant Name!!!!

3.5 star is my rating...

Hokkien Mee @ O.S Restaurant, Seapark

O. S Restaurant is actually a hawker stall like restaurant situated opposite Paramount Caltex. behind Giant hypermarket. Went there after a recommendation from a friend that actually does not like Hokkien mee, as she complained on the lards used in cooking hokkien mee (but what is a hokkien mee if its without a minimal amount of lard?). Thus, has been visiting this restaurant quite often in this month.

The 'siu chau' in the hawker stall only start their business after 5pm up to around 12am at nite. But I prefer to go later than 8pm. After 9pm, the place will start to get crowded and you might need to wait for awhile for the food to come. All around, you will see most of the tables ordering the same dish of 'siu chau', 'hokkien mee', or black noodle.

I would say the 'watan hor' is a so-so from this restaurant. But, i do like their sambal a lot, as it goes well with the 'siu chau'.

The 'siu chau' cost RM6.00 per person serving.

Out of curiosity, i also give the fried chicken wing a try. It was nothing much special, but I do feel some crunchy bits of garlic(of which I am really not sure whether garlic is one of their secret weapon) in their marinating ingredient), although I am not sure whether I tasted it correct. Someone please correct me if i am wrong about this. The chicken wing cost RM2.00 per wing, but I think that would be the standard price in KL/Selangor.

Overall, I do like the siu chau here, although there are 2 other location that I would love to try on.

Stay tuned...for next hokkien mee location.

Restaurant New Boston Klang

Restaurant New Boston Klang have been in existence for many many years. I use to patron the restaurant with my family when I was very young but due to its slow serving of food, my family decided not to frequent the place anymore.

However, due to the restaurant becoming more and more famous, and my colleague are addicted to that place, lately, I do frequent the restaurant again!!! Anyway, if you guys do not mind waiting one hour plus to two hours, then why not....The food here is nice....

The Restaurant is famous for its steam Lala.....almost all table will order this dish..Dash with cili padi, lotsa ginger, fried chop garlic and fresh lala, this dish is worth dying for.....opps...i mean worth waiting for...

Other dish such as Nestum Mantis prawn is also very nice....However i feel it was to try to my liking. But the chewwy mantis prawn with sweet and salty taste of sugar and nestum, is really addictive!!

Dont forget about the Hokkien Mee.....is super black and nice...yummy...

Chop Chung Wah, Jonker street

There is one scene in Jonker Street, Malacca that always caught people attention which is hundred of people queueing up for a plate of chicken rice bowl.

The shop was basically close by this iron bar and will only open if there is people finish up their meal and the owner will then allow certain number of people to come in. It will then be close until there is another group of person finish their meal.
Very 'Pah Pai' right? And look at how narrow is the road leading to the shop...Purposely park 2 motorcycle there....

So when we step in, the lady boss tell us, half chicken cheapest set priced at RM 28.80.....So we just simply say yes...

So here is the food.....Half kampung chicken and 5 plate of rice ball with 5 cute ball each. That is what the RM 28.80 set meant to be!!!

The chicken was rather dry but was sweet and have the 'Que' texture.

But the things that i would say stand out from other place is the rice ball.....The rice ball is so aromatic and I can just eat it without the chicken....The rice is handmake and that why it wasn't as compact as those 'very commercialise' chicken rice ball shop. One can still taste the rice although it was shaped to ping pong ball size. Yummy...

So next time you guys go to jonker Street, remember become 'Yau Kooi' like us....queue up for hours for this magical food...

Yee Sang - Info

Name :
Yee Sang
Loh Sang
Loh Hei

History:
Fishermen along the coast of Guangzhou traditionally celebrated Renri, the seventh day of the Chinese New Year, by feasting on their catches.[1] The practice of eating raw fish in thinly sliced strips can be traced back to ancient China through the raw fish or meat dish known as Kuai (膾, kuài). However the present form of yusheng is believed to have started in Chaozhou and Shantou as far back as the Southern Song Dynasty[citation needed] In Malaya's colonial past, migrants imported this tradition; porridge stalls sold a raw fish dish which is believed to have originated in Jiangmen, Guangdong province that consisted of fish, turnip and carrot strips, which was served with condiments of oil, vinegar and sugar that were mixed in by customers. (wikipedia)

Ingredient:
Raw fish / Abalone / Jelly Fish
White Radish
Carrot
Chili / Pepper
Picked ginger
Pamelo pulp
Chinese Parsley
Turnip
Peanut
Sesame
Crispy prawn cracker
Oil
Plum / Sweet sour sauce

Toasting:
Toast using chopstick with auspicious wishing such as 'Nian Nian You Yu', and 'Pu Pu Kao Sen'. But modern word such as 'Good Bonus', 'Hit jackpot' seem to join in the toasting nowadays...

Best time to eat:
7th Day of CNY. Ren Ri (Human Day)
Picture of loh sang taken from Restaurant Happy Family, Setia Alam