<![CDATA[Malay Mail - Eat-drink]]> https://www.malaymail.com/feed/rss/eat-drink Eat-drink en Malay Mail Copyright 2024 Malay Mail Fri, 29 Mar 2024 14:02:49 +0800 <![CDATA[‘Vada pav’, ‘dal makhani’ and more excellent Indian cooking spice up the cafe experience at Mont Kiara’s Muska]]> https://www.malaymail.com/news/eat-drink/2024/03/29/vada-pav-dal-makhani-and-more-excellent-indian-cooking-spice-up-the-cafe-experience-at-mont-kiaras-muska/126155 https://www.malaymail.com/news/eat-drink/2024/03/29/vada-pav-dal-makhani-and-more-excellent-indian-cooking-spice-up-the-cafe-experience-at-mont-kiaras-muska/126155 Malay Mail

KUALA LUMPUR, March 29 — At first glance, it’s easy to dismiss Muska as just one of the many cafes that populate Mont Kiara.

I must admit I was somewhat sceptical walking towards the space on the ground level of Verve Shops, but my reservations were quickly put to bed by the arrival of the Mumbai Vada Pao Slider (RM20).

Taking inspiration from Mumbai’s most famous street food, also known as vada pav, this dish consists of a deep-fried potato ball sandwiched between a bread bun, served with a side of fried green chilli pepper and a chutney that tasted strongly of mint and cilantro.

The result is a decidedly carbohydrate-dense combination of light, fluffy potato and pillowy bread, punctuated by warm hits of spice and the refreshing, cool chutney.

The cosy interior at Muska.
The cosy interior at Muska.

The Indian influence is apparent on the rest of the menu, which belies both Muska’s appearance and surroundings.

While an appeal to tired tropes and — dare I say — perceived cultural markers seem to be the go-to for most contemporary restaurants and cafes trying to convince diners of their cultural authenticity, Muska forgoes all that in favour of a more industrial chic look, dotted with plenty of greenery.

Granted, not uncommon for a cafe, but when was the last time you saw Dal Makhani (RM30) at your neighbourhood cafe?

Escorted by a line-up of flaky mint parathas, the bowl of thick, buttery — makhani being the Punjabi word for butter — lentils is rich, creamy and carries a mellow nuttiness.

Dal Makhani here is a superb and creamy lentil dish.
Dal Makhani here is a superb and creamy lentil dish.

It was so, so difficult to resist stuffing our faces with this; each bite of warm paratha doused in gravy was simply divine.

Kadhai Paneer with Laccha (RM30) is another dish from the "sharing plates” section that involves flatbreads and dipping.

Blocks of firm paneer are tossed in a savoury tomato-based gravy with onions and bell peppers, reminiscent of a milder, creamier version of kadai chicken but with paneer.

The sauce is rich, slightly sweet with just a touch of heat, and practically begs for a comprehensive dip and scoop with a bit of the lachha paratha, which is super thin, crisp and toasty with smoky notes of charcoal. Easily my favourite dish of the meal.

I couldn’t get enough of the Kadhai Paneer with Laccha.
I couldn’t get enough of the Kadhai Paneer with Laccha.

Keema Per Edu takes inspiration from the cuisine of the Parsis, an ethnoreligious group in India who are descendants of Persians who migrated to India.
Keema Per Edu takes inspiration from the cuisine of the Parsis, an ethnoreligious group in India who are descendants of Persians who migrated to India.

The menu at Muska isn’t afraid to draw inspiration from all over India, and Keema Per Edu (RM35) is reflective of that.

A nod to Parsi cuisine, this dish sees lamb mince topped with eggs and served with a soft bread bun.

The flavour profile of the mince reminded me strongly of keema matar, a dish of spiced mince and peas that originates from the Mughal era — just without the peas.

The fries on the side are a more modern addition, accented by a sprinkle of garam masala. The soft and fluffy bun helps with mopping up every last bit, even if the eggs weren’t runny — perhaps my only criticism of an otherwise delightful dish.

Everything here goes with some kind of bread, whether it's an unleavened flatbread or a fluffy bread bun.
Everything here goes with some kind of bread, whether it's an unleavened flatbread or a fluffy bread bun.

The front of Muska, as seen from the main road.
The front of Muska, as seen from the main road.

I foresee myself coming back to sample the Pav Bhaji, the Kolkata Kathi Roll, or possibly the Chicken Sukha Tacos — the latter of which appears to be an attempt at interpreting the common, classic dishes of India in a playful medium.

Even so, it’s clear to see — and taste — that the food does most of the talking at Muska, and is by all accounts — a highly skilled orator.

Muska KL

Lot G-03, Verve Shops, Jalan Kiara 5, Mont Kiara, Kuala Lumpur

Open Tuesday to Sunday, 8am-11pm

Tel: 012-256 6560

Website: https://muskakl.com/

Instagram: @muskakl

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

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Ethan Lau Fri, 29 Mar 2024 11:30:27 +0800 Muska,Mont Kiara,Verve Shops,Mumbai Vada Pao Slider,vada pav,deep-fried potato ball sandwiched,bread bun,fried green chilli pepper,chutney,mint,cilantro,carbohydrate-dense,fluffy potato,pillowy bread,cool chutney,Dal Makhani,mint parathas,thick,buttery,makhani,butter,lentils,creamy,carries,mellow nuttiness,paratha,Kadhai Paneer with Laccha,flatbreads,onions,bell peppers,kadai chicken,paneer,lachha paratha,smoky,Keema Per Edu,Parsi cuisine,lamb mince topped with eggs,soft bread bun,keema matar,spiced mince,Pav Bhaji,Kolkata Kathi Roll,Chicken Sukha Tacos
<![CDATA[For authentic hand-pulled beef noodles served with fiery chilli oil, head to Yew Yik Noodle House in Semenyih]]> https://www.malaymail.com/news/eat-drink/2024/03/28/for-authentic-hand-pulled-beef-noodles-served-with-fiery-chilli-oil-head-to-yew-yik-noodle-house-in-semenyih/125958 https://www.malaymail.com/news/eat-drink/2024/03/28/for-authentic-hand-pulled-beef-noodles-served-with-fiery-chilli-oil-head-to-yew-yik-noodle-house-in-semenyih/125958 Malay Mail

SEMENYIH, March 28 — The clear soup is dotted with tiny droplets of spicy chilli oil. On one side, a huge mound of freshly chopped cilantro. There is a leaf or two of siu bak choy, for extra fibre.

But the real stars of the show are the noodles and the beef. Here, at Yew Yik Noodle House in Semenyih, the default order is a bowl of their authentic hand-pulled beef noodles.

The shop itself, clean and uncluttered inside, is one of the most striking on Jalan Besar in Semenyih town, thanks to its bold red signage. You can’t miss it.

While waiting for your noodles, enjoy some refreshments to quench your thirst. Maybe it’s a glass of iced liong cha (herbal tea) to cool you off after a long, hot drive. Or to feed your soul, a bowl of old cucumber soup, steamed for hours.

The shop is one of the most striking on Jalan Besar in Semenyih town, thanks to its bold red signage.
The shop is one of the most striking on Jalan Besar in Semenyih town, thanks to its bold red signage.

The former is not overly sweet; the latter a little heavy on the salt. But no matter, it’s the beef noodles that we are here for.

When my order finally arrives, I’m presented with a bowl of piping hot soup where tender pieces of beef and ribbons of noodles can be seen jostling for space. Suffice to say, this is a huge portion. Come with a big appetite.

Noodles are just noodles, you say. Yet I always find homemade noodles to be chewier and more "QQ” due to the extra effort of pulling them by hand, when compared to the conventional machine made variety.

Perhaps it’s the pounding and stretching, unique to the noodle master. The flip, twist, pull and repeat motions encourages the gluten to relax and the dough to extend further.

While waiting for your noodles, enjoy some old cucumber soup (left) or 'liong cha' (right).
While waiting for your noodles, enjoy some old cucumber soup (left) or 'liong cha' (right).

The homemade noodles are chewier and more 'QQ' due to pulling them by hand.
The homemade noodles are chewier and more 'QQ' due to pulling them by hand.

The aforementioned "QQ” texture (something my Taiwanese friends look for in every bowl of their famous beef noodles) is present here in each strand, in every bite and slurp.

But you can’t have beef noodles without the beef, of course. Yew Yik Noodle House doesn’t stinge on the meat; there is beefy goodness in every spoonful. Every slice of beef is succulent and not overcooked.

Yew Yik Noodle House also has a dry version of their beef noodles; this is served with a side dish of spicy peanut sauce. (Something to try on my next visit.)

On the matter of spiciness: though the default chilli oil can be quite spicy for some customers (blame the fiery chilli flakes!), you can always inform the server when you order to adjust to your preferred level of heat.

Beefy goodness in every spoonful.
Beefy goodness in every spoonful.

Chatting with the owner, I discovered that some days their popular beef noodles sell out by noon time, just as when one would imagine most of the lunch crowd comes rushing in!

Fortunately, another favourite of customers is the comforting tomato and egg noodle soup, which is lighter and non-spicy. Still, it is better to come early and enjoy their signature hand-pulled beef noodles, I reckon.

I am not the only happy diner in the house. Regular patrons include local residents as well as university students from a nearby campus. Some have been visiting for years, evidently, as they show off newborn babies or announce wedding dates to the owners.

Yes, I guess I have been eavesdropping, albeit inadvertently. This is par for the course in a small, sleepy town where the atmosphere is generally so calm and peaceful that even the gentlest gossip sounds like the blare of a foghorn.

It is a heartwarming realisation, this convivial environment born of the simple and good life. As warming as a bowl of hand-pulled beef noodles, truly.

Regular diners include local residents as well as university students from a nearby campus.
Regular diners include local residents as well as university students from a nearby campus.

Yew Yik Noodle House 有益小麵馆

6, Jalan Besar, Pekan Semenyih, Selangor

Open daily (except Mon closed) 9am-2:30pm

Phone: 016-2817357

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

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Kenny Mah Thu, 28 Mar 2024 08:37:17 +0800 hand-pulled beef noodles,fiery chilli oil,Yew Yik Noodle House,Semenyih,clear soup,cilantro,siu bak choy,noodles,Jalan Besar,Liong Cha,Herbal Tea,cucumber soup,Beef Noodles,hot soup,ribbons of noodles,spicy peanut sauce,chilli oil,fiery chilli flakes,tomato and egg noodle soup,lighter and non-spicy,signature hand-pulled beef noodles
<![CDATA[Mont Kiara's Madam Fish Noodle House serves a 'soon hock' version of fish head noodles]]> https://www.malaymail.com/news/eat-drink/2024/03/27/mont-kiaras-madam-fish-noodle-house-serves-a-soon-hock-version-of-fish-head-noodles/125730 https://www.malaymail.com/news/eat-drink/2024/03/27/mont-kiaras-madam-fish-noodle-house-serves-a-soon-hock-version-of-fish-head-noodles/125730 Malay Mail

KUALA LUMPUR, March 27 — The soon hock or marble goby fish won't dazzle you with its looks but who cares as it's prized for its delicate flesh.

A mainstay in premium Chinese restaurants, the "ikan bodoh" looks like it just met Medusa which Greek mythology tells us can turn anyone or anything which looks at her into stone.

Madam Fish Noodle House takes a radical approach that many will call sacrilegious in its use of such a premium fish.

Tradition calls for it to be steamed. Not chopped up, deep fried and served with a milky fish soup.

With a price tag of RM28 for their Soon Hock Fish Head Noodle, it's not your everyday bowl.

The unusual Fried Prawn Twister which has a shelled prawn at the base of a crunchy cone.
The unusual Fried Prawn Twister which has a shelled prawn at the base of a crunchy cone.

Fried Fish Tofu and Fried Beancurd is crispy without any oily residue.
Fried Fish Tofu and Fried Beancurd is crispy without any oily residue.

Commonly, grouper, snakehead or even salmon, is used to prepare fish head noodles. Each type of fish has their pros and cons. It could be, say the gelatinous, chewy skin or softer flesh, that determines your particular choice of fish.

In this case, the soon hock fish head is deep fried till there's a crisp, golden layer around it.

Bite into the chunky pieces to discover the sweet, fine flesh inside. Surprisingly even though it's the fish head, the pieces aren't just bones but chunky with meat.

It goes well with the milky broth. The creaminess is balanced out with the slightly piquant pickled vegetables and chunky pieces of tomatoes. There's an abundance of fresh coriander, brightening up the bowl.

For those who hate bones, there's also a fish fillet version for RM32. Select your choice of noodles from thin or thick vermicelli, mee, kuey teow and lai fun.

Add on a cup of Claypot Kopi with your bowl of noodles for a robust cup of java.
Add on a cup of Claypot Kopi with your bowl of noodles for a robust cup of java.

On the menu, there's various fish listed, like tiger grouper. However that was not available the day I visited, which left me with only the soon hock fish.

There's a Mix Seafood Noodle (RM38) and White Clam Noodle (RM17). The clear broth is also available for those averse to milk.

A selection of side dishes tempt me to add more to my order. At the counter, there are more items not on the menu like Homemade Dou Gan (RM2 per piece) and Fish Ball to entice you.

Fried Prawn Twister (RM18) grabs my attention with its thin, twisty look. Actually it's just crunchy deep fried skin wrapped around a medium sized shelled prawn at the base. Tastewise, it's not very exciting. Even a thick chilli sauce at the table couldn't save it.

There's Fried Fish Tofu (RM2 per piece) and Fried Beancurd (RM4 per piece). The crispy bites are freshly fried without any oily residue. Each mouthful has fish paste mingling in the golden bites, bulking up your meal here.

The eatery is a pleasant place to enjoy your noodles.
The eatery is a pleasant place to enjoy your noodles.

There's no worry that you'll suffer food coma after a meal here, as they offer claypot coffee. This method of brewing local coffee in an earthenware pot, yields a more fragrant, robust cup of java.

My cup of Claypot Kopi definitely woke me up. It's got a thick crema on top so drink the richer tasting coffee slowly. There's also options to order Kopi O or Kopi C.

With your order of noodles, you can add on the Claypot Kopi or Herbal Tea. It's RM3 top-up for the hot version and RM4 for the cold drink. Usually the Claypot Kopi is RM5 (hot) if you order it on its own.

Since they open from 9am, there's also kaya butter toast with half boiled eggs.

The eatery joins a stretch of other places with a seafood theme like Kiara Fishmonger and Fish Market Restaurant. The Fish Market here is under the Moon Palace group. Apparently this place offers a smaller menu compared to their Cheras restaurant. There's also a Satay Station and a yet to open place called Laut.

Parking is available for free inside the commercial parking lot. This is only available for patrons of Madam Fish Noodle House and Fish Market.

Madam Fish Noodle House's signage is not above the eatery but you can see it when you drive past Mont Kiara Meridin.
Madam Fish Noodle House's signage is not above the eatery but you can see it when you drive past Mont Kiara Meridin.

Madam Fish Noodle House, G5, Mont Kiara Meridin, 19, Jalan Duta Kiara, Mont Kiara, Kuala Lumpur. Open daily: 9am to 8pm. Tel:011-39222088. Facebook:@MadamFishNoodle Instagram: @madam_fish_noodle_house

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

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Lee Khang Yi Wed, 27 Mar 2024 08:51:07 +0800 Mont Kiara,Madam Fish Noodle House,Soon Hock,marble goby fish,premium Chinese restaurants,ikan bodoh,steamed,milky fish soup,Soon Hock Fish Head Noodle,grouper,snakehead,salmon,fish,gelatinous,chewy skin,softer flesh,soon hock fish head,crisp,golden layer,pickled vegetables,chunky pieces of tomatoes,fresh coriander,fish fillet,vermicelli,mee,kuey teow,lai fun,tiger grouper,soon hock fish,Mix Seafood Noodle,White Clam Noodle,clear broth,Homemade Dou Gan,Fish Ball,crunchy deep fried skin,shelled prawn,thick chilli sauce,Fried Fish Tofu,Fried Beancurd,fish paste,claypot coffee,local coffee,robust cup of java,thick crema,Kopi O,Kopi C,Herbal Tea,kaya butter toast with half boiled eggs,Madam Fish Noodle House and Fish Market
<![CDATA[Enjoy German sauerkraut, vegan kimchi and dragon fruit kombucha by Brew By Root, a fermented food company based in JB]]> https://www.malaymail.com/news/eat-drink/2024/03/26/enjoy-german-sauerkraut-vegan-kimchi-and-dragon-fruit-kombucha-by-brew-by-root-a-fermented-food-company-based-in-jb/125531 https://www.malaymail.com/news/eat-drink/2024/03/26/enjoy-german-sauerkraut-vegan-kimchi-and-dragon-fruit-kombucha-by-brew-by-root-a-fermented-food-company-based-in-jb/125531 Malay Mail

JOHOR BARU, March 26 – Sauerkraut isn’t for everyone.

When I was studying in Munich years ago, this fermented food was a popular dish. A staple side, often served with sausages, potatoes and even added to stews.

But sauerkraut – made by fermenting shredded raw cabbage with lactic acid bacteria – is not something that the average Malaysian consumer is familiar with. Perhaps it’s too sour. Perhaps the flavour of caraway seeds, often added to sauerkraut in Germany and Austria, is too pungent and anise-like.

So consider me pleasantly surprised when I found out Brew By Root, a fermented food company based in Johor Baru is making artisanal sauerkraut.

The founder of Brew by Root, Tan Junhao, studied food science in Australia.
The founder of Brew by Root, Tan Junhao, studied food science in Australia.

Its founder, Tan Junhao, studied food science at the University of Queensland, so the intricacies of recipe development are something right up his alley.

But how does one market sauerkraut, a decidedly more Germanic fermented food to an Asian audience?

Tan says, "I agree that sauerkraut is not a common product in Malaysia. However, we noticed similarities between sauerkraut and salted vegetables commonly used in local households. It can be stir-fried with vegetables, used as a soup base, or garnished on top of steamed dishes.”

Another interesting fermented food that Brew By Root produces is kimchi. Now this Korean food is ubiquitous in our supermarkets, fuelled in part by K-dramas and K-pop. But Tan’s version adds an interesting dimension by making it 100 per cent vegan.

Brew By Root’s kimchi is vegan as only plant-based ingredients are used during fermentation.
Brew By Root’s kimchi is vegan as only plant-based ingredients are used during fermentation.

He explains, "Our kimchi is considered vegan as we use plant-based ingredients during the kimchi fermentation. We also add our own brewed kombucha to make it more nutritious and enhance its taste.”

This was a case of passion meeting market demand. Tan shares, "We choose to make it vegan to encourage people to consume more plant-based products. Furthermore, we also address the problem faced by some of our customers who couldn’t find proper vegan kimchi.”

Born and raised in Johor Baru, Tan’s journey into fermentation began during his studies in Brisbane. He recalls, "The booming kombucha trend in Australia sparked my interest, and upon returning to Malaysia, I noticed a gap in the local market for this healthy beverage.”

This led Tan to start brewing kombucha at home and experimenting with flavours before launching his own brand.

He shares, "I’ve spent the past five years dedicated to Brew By Root. Turning 30 in January was a reminder that adulthood is upon me, but my passion for kombucha and entrepreneurship keeps me feeling young at heart.”

There are several types of kombucha available in the market, Tan says, that run the gamut from pure fermented kombucha to soda-like kombucha that is mostly pasteurised and carbonated, resembling a soft drink with a certain percentage of kombucha, and even powdered kombucha.

"Our brand's kombucha is pure kombucha, delicately fermented from tea. The entire fermentation process takes at least three weeks, during which we run numerous trials to ensure the best quality and flavour for our clients.”

Jars of kombucha in various stages of fermentation.
Jars of kombucha in various stages of fermentation.

So imagine rows upon rows of glass jars; kombucha in various stages of fermentation.

Enjoy kombucha made from dragon fruit.
Enjoy kombucha made from dragon fruit.

Brew By Root’s standard kombucha flavours include Dragon Fruit, Bentong Ginger and Original Black Tea. Other unique flavours sampled from various tea cultures: Chrysanthemum (Chinese), Earl Grey Cinnamon (British), Rooibos (Australian) and Jun Tea (made with green tea and honey instead of black tea and sugar).

Other flavours of kombucha include Bentong Ginger, Chrysanthemum and Earl Grey Cinnamon.
Other flavours of kombucha include Bentong Ginger, Chrysanthemum and Earl Grey Cinnamon.

Upon hearing of my love for coffee, Tan adds, "We have actually developed a pure coffee kombucha!” so look out for that to be launched soon.

Just like any other entrepreneur, Tan has faced his fair share of challenges along the way, from educating the public about fermented foods to navigating the Covid-19 pandemic.

He says, "While I wouldn’t say I’m always positive-minded – in fact, I often teeter on the edge of burnout and breakdown – I consistently analyse mistakes and root causes when issues arise. I’ve faced setbacks but have always managed to get back up, learn, and move forward.”

Spoken like a true entrepreneur, but also a fermentation enthusiast who is always seeking to return to the root of ancestral foods. Which harkens to how Tan decided on the name for his business.

He explains, "I was inspired by the idea of a real food diet that is widely encouraged across Australian culture. It also signifies the place where things began in Chinese. This concept aligns with the tradition of fermented foods, which have been around for thousands of years and are predominantly made from real ingredients.”

Real food, real nutrition. Eating habits that have stood the test of time, something Brew By Root is aiming for too, as a business. Now, who’s game to try some sauerkraut?

Brew By Root

6, Jalan Undan 18, Taman Perling, Johor Baru

Open Mon-Fri 9am-6pm; Sat & Sun closed

Phone: 011-3663 1265

Web: https://www.brewbyroot.com/

IG: https://www.instagram.com/brewbyroot/

FB: https://www.facebook.com/brewbyroot/

*Follow us on Instagram @eatdrinkmm for more food gems.

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Kenny Mah Tue, 26 Mar 2024 09:21:57 +0800 Enjoy,German,sauerkraut,,vegan,kimchi,and,dragon,fruit,kombucha,by,Brew,By,Root,,a,fermented,food,company,based,in,JB
<![CDATA[Plaza Damas' Tiny Food Cafe is big on flavours minus the meat]]> https://www.malaymail.com/news/eat-drink/2024/03/25/plaza-damas-tiny-food-cafe-is-big-on-flavours-minus-the-meat/125318 https://www.malaymail.com/news/eat-drink/2024/03/25/plaza-damas-tiny-food-cafe-is-big-on-flavours-minus-the-meat/125318 Malay Mail

KUALA LUMPUR, March 25 — Going meat-free isn't everyone's cup of tea. The perception is without meat, the food will be bland and uninteresting.

I'm not a practising vegetarian. However, on occasion I do seek a meal that omits meat.

As I'm constantly eating all kinds of food for work, that break from meat helps reset my taste buds too.

That's how I ended up in Tiny Food Cafe, which specialises in plant-based meals that are flavour driven. A friend who is vegetarian had highly recommended it.

As it's the month of Ramadan, they're also running a special menu till April 12.

Refresh with the oat milk based Kurma Power Smoothie from the Ramadan menu (left). Snack on the tasty Tomato Bruschetta with its honey cherry tomatoes, homemade cream cheese, fresh basil and pesto (right).
Refresh with the oat milk based Kurma Power Smoothie from the Ramadan menu (left). Snack on the tasty Tomato Bruschetta with its honey cherry tomatoes, homemade cream cheese, fresh basil and pesto (right).

Rice monsters can opt for a choice of Nasi Yum Masak Rendang or Nasi Yum Masak Merah. The good-for-you brown rice is tinged yellow, thanks to the use of turmeric.

Curious about the meat-free rendang, I decided to try the Nasi Yum Masak Rendang (RM23). In place of meat, monkey head mushrooms offer a similar bite with its fibrous texture. It's mixed with soft potatoes too, offering a combination of textures.

The spice paste is quite mild but tasty. Other condiments include tempeh cut into thin strips resembling fries, whole peanuts, pickled vegetables and pappadums.

On a sweeter level, there's Nasi Yum Masak Merah which also uses monkey head mushrooms.

If you're avoiding rice, there's Pecal Jawa, a combination of greens, tempeh and beancurd, paired with a creamy homemade peanut sauce.

Cauli Bites are addictive snacks one cannot stop eating.
Cauli Bites are addictive snacks one cannot stop eating.

There are two drinks to relieve your thirst, namely a Kurma Power Smoothie and Rose Bandung Latte.

My vote goes to the awesome Kurma Power Smoothie (RM18). Built from oat milk, dates and their homemade granola, it had me relishing every sip. Its consistency is also just right as it still has heft but is easy to sip through your straw.

You can also pick up cookies like Almond London and Earl Grey Pineapple Tart for the Raya celebrations. The latter is their rift on the popular pineapple tart, where it's infused with Earl Grey tea.

On the daily menu, there's choices for breakfast, starters, main dishes and dessert which is a Southern cornbread served with their homemade date syrup.

From the breakfast section that is peppered with granola bowls, shakshuka with an unusual addition of sweet corn and their Not So Tiny Breakfast, there's a Tomato Bruschetta (RM18).

Char Siu Tofu Curry Pasta is sunshine yellow creamy curry pasta with that soft tofu grilled to have similar flavours of 'char siu'.
Char Siu Tofu Curry Pasta is sunshine yellow creamy curry pasta with that soft tofu grilled to have similar flavours of 'char siu'.

It makes a great light meal too. Using their homemade cream cheese, it's topped with tiny halved honey cherry tomatoes and fresh basil leaves. Hidden underneath each leaf, there's a dollop of pesto which gives the whole ensemble a perk of deliciousness, making you want to eat more of this bruschetta.

That's what Tiny Food Cafe excels in, unassuming dishes that wow you and make you want to return for more.

You fully understand why their Cauli Bites (RM12) is the bestseller item on the menu, after you order it.

It looks like golden "chicken" nuggets at first glance. Well they're just cauliflower coated in a thin, crispy golden layer.

The cafe is cosy and service is welcoming here.
The cafe is cosy and service is welcoming here.

You get a crunch followed by soft cauliflower inside that one cannot stop eating. I would be happy to snack on this when I am binge watching my Netflix.

There's a choice of three sauces, namely the spicy mayo, umami sauce and BBQ. I tried the umami sauce with a very mild, creamy taste that complemented those addictive bites.

I read rave reviews about their Char Siu Tofu Curry Pasta (RM22) hence that was what I zoomed in on. Now it may not sound like much but that preparation of the overnight marinated tofu doused with a char siu sauce which is later grilled had similar sweet, caramelised flavours. It paired really well with that creamy curry too.

My only gripe was that the pasta was too soft. Maybe it was an off day but just in case, do request them to prepare the pasta al dente if you do order this.

I saw an array of desserts including a pecan pie tempting me from the counter. Maybe next time, I'll treat myself to a sweet treat here.

Look for the cafe at Block H, which is located near the back of the shopping centre.
Look for the cafe at Block H, which is located near the back of the shopping centre.

Tiny Food Cafe, H-0-1, Plaza Damas, Block H, 60, Jalan Hartamas 1, Kuala Lumpur. Open daily: 9am to 8pm. For Ramadan month, they're open from 9am to 9pm, with the last order by 8.20pm. Tel: 03-58889597. Facebook: @tinyfoodmy Instagram:@tinyfoodmy

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

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Lee Khang Yi Mon, 25 Mar 2024 09:20:53 +0800 Plaza,Damas&#039;,Tiny,Food,Cafe,is,big,on,flavours,minus,the,meat
<![CDATA[Unrivalled: Seven years on, the unagi at Makoto Unagi Restaurant in Desa Sri Hartamas is still the best in town]]> https://www.malaymail.com/news/eat-drink/2024/03/24/unrivalled-seven-years-on-the-unagi-at-makoto-unagi-restaurant-in-desa-sri-hartamas-is-still-the-best-in-town/125193 https://www.malaymail.com/news/eat-drink/2024/03/24/unrivalled-seven-years-on-the-unagi-at-makoto-unagi-restaurant-in-desa-sri-hartamas-is-still-the-best-in-town/125193 Malay Mail

KUALA LUMPUR, March 24 — I first sampled the unagi at Makoto out of a takeaway box in 2020, during the pandemic.

Up to that point, my fondness for these grilled freshwater eels was largely shaped by the frozen variety, usually brushed and cooked in a tare that’s a tad too similar to teriyaki by most standards, but they remained a childhood favourite all the same.

I’ve visited the restaurant a couple of times in the years since, and each time I leave feeling like I had a better meal than the last, even if I only ever get the same thing each time.

Yes, the restaurant started life in 2017 under the name Makoto Japanese Cuisine, and yes, the menu is far more than just eels, but the unaju (unagi and rice served in a jubako) special is what truly separates this restaurant from anything else we have in this city.

The dining area on a quiet night.
The dining area on a quiet night.

Makoto Unagi Restaurant, as it is now called, sits on an inner road in Desa Sri Hartamas, obscured from the view of the main road by the row of shops which include a FamilyMart and Burnin’ Pit.

The recent name change more accurately reflects the restaurant’s speciality: "live" eels, flown in from Shizuoka Prefecture — considered the home of unagi cultivation — and grilled in the style of the Kanto region, which involves grilling, steaming, and then grilling the eel again to achieve a soft and supple texture.

Here I was again, on a relatively quiet weeknight.

A tale of two halves of an eel: on top is 'kabayaki', unagi grilled with 'tare' and on the bottom is 'shirayaki', unagi grilled with just salt instead of 'tare'.
A tale of two halves of an eel: on top is 'kabayaki', unagi grilled with 'tare' and on the bottom is 'shirayaki', unagi grilled with just salt instead of 'tare'.

A glance at the other tables suggested the name change was in order; despite a few errant plates of tempura or sushi, grilled unagi featured on most tables, signalling a departure from a few years back when most diners seemed to miss all three pages worth of eel dishes on the menu in favour of more ordinary fare.

In all fairness, the Unaju Special A (RM183) is not the most economical of options, but it does provide a comprehensive and edifying eel experience.

In my jubako was a whole charcoal-grilled eel, with one half prepared kabayaki (with tare) and the other half prepared shirayaki (with salt, no tare) on a bed of rice, served with pickles and kimosui, a clear soup made with eel liver.

The eel was perfectly grilled and cooked through, soft enough to pinch apart with a pair of chopsticks but still retaining some firmness.

The little bottle of 'sansho' pepper powder and unagi 'tare' that a server brings.
The little bottle of 'sansho' pepper powder and unagi 'tare' that a server brings.

A sprinkle of sansho pepper — as is customary — brings forth a citrusy and numbing quality, which complements the buttery, savoury flavour of the shirayaki half particularly well.

The dollop of wasabi pairs best with the sweeter, richer flavour of the kabayaki half, which has the added effect of caramelised bits from the tare.

A server brings a bottle each of sansho pepper and tare to add at your discretion, though I think the perfectly seasoned eel doesn’t need it. It’s no hyperbole to say that this eel is one of the best things I’ve eaten this year, as it almost always is whenever I visit Makoto.

The sole eel liver swimming in the bowl of 'kimosui'.
The sole eel liver swimming in the bowl of 'kimosui'.

It’s far from inexpensive, but don’t wait for a celebratory occasion; this meal is the occasion.

Wash it all down with the bowl of kimosui, a clear and slightly smoky soup with most of its flavour propelled by a savoury dashi base and the mildly earthy and rich liver.

In addition to the liver, they try to utilise all parts of the eel, which leads to one of my favourite snacks here.

Hone Senbei (RM12) are the deep-fried spines of unagi, and they make for an irresistible snack when dipped in salt.

Hone Senbei, what an addictive, bone-crunching snack.
Hone Senbei, what an addictive, bone-crunching snack.

Another preparation of unagi found here is Hitsumabushi, which sees finely chopped kabayaki or shirayaki unagi served on a bowl of rice in a variation that originates from Nagoya.

Although I haven't had the chance to try it yet, honestly, I wish I could afford to come here more often and also give the list of eel side dishes — which include Unagi Maki Sushi and Unagi Dobin Mushi — a try.

However, it doesn’t take away from the fact that every meal I’ve had here has been truly special: the unagi here is the best in town, bar none.

The front of Makoto Unagi Restaurant.
The front of Makoto Unagi Restaurant.

Makoto Unagi Restaurant

54, Jalan 27/70a, Desa Sri Hartamas, Kuala Lumpur

Open Tuesday to Sunday, 11.30am-2pm, 5-9.30pm

Tel: 03-6211 1409

Facebook: @makoto.hartamas

Instagram: @makoto.hartamas

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Ethan Lau Sun, 24 Mar 2024 09:30:09 +0800 Unrivalled:,Seven,years,on,,the,unagi,at,Makoto,Unagi,Restaurant,in,Desa,Sri,Hartamas,is,still,the,best,in,town
<![CDATA[A match made in (baking) heaven: roasted peanut and steel-cut oat cookies]]> https://www.malaymail.com/news/eat-drink/2024/03/23/a-match-made-in-baking-heaven-roasted-peanut-and-steel-cut-oat-cookies/125047 https://www.malaymail.com/news/eat-drink/2024/03/23/a-match-made-in-baking-heaven-roasted-peanut-and-steel-cut-oat-cookies/125047 Malay Mail

KUALA LUMPUR, March 23 — A relationship is like blending two of your favourite foods and creating something brand new... and better.

Imagine grilled corn slathered with a pat of salted butter, slowly melting over every juicy kernel. Or rich cheese paired with light, runny honey.

The Italians add bright green extra virgin olive oil to scoops of vanilla ice-cream, the fruity tones of the former making the later taste even more decadent. Fresh strawberries benefit from the sharp tang of balsamic vinegar.

The possibilities are endless, as with the various pairings that make up different relationships.

In our household, one of us is an ardent fan of all things peanut: from peanut butter to peanut candy. The other has an old-school fascination with steel-cut oats, the arguably least popular form of breakfast gruel.

And never the twain shall meet, you say?

Hardly. One could easily spoon a dollop or two of peanut butter on a bowl of cooked steel-cut oats, for instance.

But perhaps that is too basic.

For a little more pizazz, try this recipe for roasted peanut and steel-cut oat cookies that brings both elements together in a harmonious, delectable union.

Call it a match made in (baking) heaven. Or simply call it delicious. (Which it most certainly is!)

ROASTED PEANUT & STEEL-CUT OAT COOKIES

What are steel-cut oats? Also known as pinhead oats or Irish oats, these are the least processed of all types of oats

After the whole grains of oats have had their inedible hulls removed, those that are then chopped by steel blades into merely two to three pinhead-sized pieces are what are considered proper steel-cut oats.

Steel-cut oats have a toothsome, chewy texture and nutty flavour.
Steel-cut oats have a toothsome, chewy texture and nutty flavour.

No further processing is allowed (such as steaming and rolling into flat flakes for easier cooking to create rolled oats). As such steel-cut oats retain a toothsome, chewy texture and nutty flavour.

This goes surprisingly well with the natural earthy notes of peanuts. The roasting brings out these flavour notes more clearly, which is why we roast the peanuts before pounding them into coarse powder.

The key word here is coarse as we still want some visible chunks of peanuts; this adds a chunkier texture to the cookies.

Roasting peanuts brings out their earthy flavour notes.
Roasting peanuts brings out their earthy flavour notes.

In order to achieve this, use a pestle and mortar to pound the roasted peanuts rather than a food processor (which might result in too fine a peanut powder).

The humidity of one’s kitchen might play a role here, especially given the use of brown sugar for a more caramelised flavour.

If you find the cookie dough to be too moist, you can always place the tray of scooped cookie dough into the fridge for 20 minutes or longer to help firm it up a little before baking.

Use a pestle and mortar to pound the roasted peanuts.
Use a pestle and mortar to pound the roasted peanuts.

Ingredients

  • 150g butter, softened
  • 200g brown sugar
  • 100g granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 300g all-purpose flour
  • 200g steel-cut oats
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 150g peanuts, roasted and ground
  • 150g chocolate chips

Method

Cream butter, brown sugar and sugar in a mixer on medium speed for about 2 minutes.

Next add the eggs and vanilla extract. Blend on low speed for 30 seconds, then medium speed for 2 minutes, until light and fluffy. Scrape down the mixer bowl as needed.

Scoop and portion the cookie dough.
Scoop and portion the cookie dough.

Put the mixer on low speed before adding flour, steel-cut oats, baking soda, salt and cinnamon. Blend for about 45 seconds and no longer to prevent overmixing.

Remove the bowl from the mixer and stir in the ground roasted peanuts and chocolate chips. Portion dough onto a baking tray lined with parchment paper.

Each scoop should be about 1 tablespoon of dough and placed about 2 inches apart. Refrigerate for about 2 hours.

The beautiful crumb, from a blend of steel-cut oats and roasted peanuts.
The beautiful crumb, from a blend of steel-cut oats and roasted peanuts.

Preheat the oven to 150°C. Bake for 20 to 25 minutes, or until the edges are golden brown and the centre is still soft.

Remove from the oven and cool on a baking tray for about 1 hour before eating or storing in an airtight container. Each cookie should have a beautiful crumb, from the blend of steel-cut oats and roasted peanuts.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Kenny Mah Sat, 23 Mar 2024 09:24:25 +0800 Weekend Kitchen,ROASTED PEANUT & STEEL-CUT OAT COOKIES,pinhead oats,Irish oats
<![CDATA[Tuck into Hong Kong-style 'wonton' noodles and braised beef at PJ Section 19’s The Golden Time]]> https://www.malaymail.com/news/eat-drink/2024/03/21/tuck-into-hong-kong-style-wonton-noodles-and-braised-beef-at-pj-section-19s-the-golden-time/124632 https://www.malaymail.com/news/eat-drink/2024/03/21/tuck-into-hong-kong-style-wonton-noodles-and-braised-beef-at-pj-section-19s-the-golden-time/124632 Malay Mail

PETALING JAYA, March 21 — Section 19 is now home to New Ocean World Fine Food City, an ambitious project that bills itself as an "all-encompassing lifestyle food mall”.

Presently, five out of the six restaurants on the first level are open, with the last remaining outlet scheduled to open later in 2024.

Additionally, four more restaurants are slated to open on the third level, along with a large banquet-style restaurant on the fourth level.

The options on the first level include a Japanese-inspired cafe serving coffee and pastries, a pastel pink Vietnamese dessert bar, a place specialising in Shunde ginger milk curd, another offering matcha and h?jicha drinks and desserts, and The Golden Time, which specializes in Hong Kong-style wonton noodles.

The restaurant is to the left of the entrance (if you’re facing away from the building), next to Hua Xin Dessert.

The interior at The Golden Time.
The interior at The Golden Time.

This is important because it can only be accessed from the outside, which is likely what enables it to open at 7am, long before the rest of the building does at 10am.

Take note: The parking in this building uses a rather newfangled automated system, though the jury is still out on how it will respond to rush hour traffic.

Getting here is relatively easy for now, though the restaurant starts filling up with people from neighbouring offices at lunchtime.

The front of the restaurant.
The front of the restaurant.

Unlike the Malaysian iteration of wonton noodles, char siu does not feature in this Hong Kong version.

Hong Kong-style wonton noodles are all about the wontons — traditionally a mixture of shrimp and pork — and a bunch of perfectly "QQ”, springy noodles in a clear broth that uses dried flounder as the base.

As The Golden Time is a pork-free establishment, you have a choice between shrimp and chicken wonton.

The Golden Time Signature Fresh Prawn Wonton Noodles (RM16.80) came with four wontons, each thinly wrapped and full of fresh prawn meat for a satisfying snap.

The thin noodles were exactly al dente, and the broth was teeming with that deeply savoury flavour characteristic of dried seafood.

Ginger and Scallion noodles come with two 'sui kow' and a bright and aromatic ginger and scallion paste.
Ginger and Scallion noodles come with two 'sui kow' and a bright and aromatic ginger and scallion paste.

For something less soupy, try the Ginger and Scallion Noodles with Dumpling Wonton (RM16.80).

Instead of four wontons, you get a pair of sui kow and a dollop of ginger and scallion paste on top of your noodles, with soup on the side.

Eaten without soup, the toothsome quality of the noodles is somewhat accentuated, while the paste brings a bright and aromatic punch of warmth and sweetness.

True to Hong Kong-style 'zhajiangmian', Bamboo Dynasty Spicy Zha Jiang Noodles look and taste a little ketchup-y.
True to Hong Kong-style 'zhajiangmian', Bamboo Dynasty Spicy Zha Jiang Noodles look and taste a little ketchup-y.

I was less impressed by the Bamboo Dynasty Spicy Zha Jiang Noodles (RM12.80), though it was pretty faithful to the Hong Kong version of this Shandong classic.

As is customary in Hong Kong, ketchup and chilli sauce feature in the zhajiang sauce, imparting a sweet and slightly spicy flavour to the overall dish that I’m not a fan of, though the combination might work for others.

Available as both a choice of topping and a side dish, Beef Stew (RM18.80) is a substantial helping of brisket and tendon braised to the verge of collapsing.

Melt-in-your-mouth tender Beef Stew is an excellent side dish.
Melt-in-your-mouth tender Beef Stew is an excellent side dish.

The structural integrity of both has been pushed to the very limit, with the tendons in particular rendered a soft, gelatinous mess of collagen.

They were a real highlight of the meal and may just inspire a repeat visit, all on their own merit.

The Golden Time

L1 - 05, Level 1, New Ocean World Fine Food City, 15, Jalan 19/1, Seksyen 19, Petaling Jaya

Open daily, 7am-11pm

Tel: 03-7954 8863

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Ethan Lau Thu, 21 Mar 2024 07:59:08 +0800 Tuck,into,Hong,Kong-style,&#039;wonton&#039;,noodles,and,braised,beef,at,PJ,Section,19’s,The,Golden,Time
<![CDATA['Yong tau foo" and Penang 'rojak' headline Segambut Yong Tau Foo]]> https://www.malaymail.com/news/eat-drink/2024/03/20/yong-tau-foo-and-penang-rojak-headline-segambut-yong-tau-foo/124424 https://www.malaymail.com/news/eat-drink/2024/03/20/yong-tau-foo-and-penang-rojak-headline-segambut-yong-tau-foo/124424 Malay Mail

KUALA LUMPUR. March 20 — It's lunch time at Segambut Yong Tau Foo. Every table is heaving with people tucking into their yong tau foo.

There's also at least one plate of fruit rojak on the tables. What's also unusual is the eatery is located inside a house, where tables are placed inside and outside.

It's not my first rodeo here. Previously I came with my friends and it was just as crowded.

Once you get your table, just tick off what you want on the slip of paper and place the order with their wait staff.

You will also find an order chit for the rojak stall which also sells peanuts, sweet potato and popiah. There's also a bakery selling various pastries and buns and a fruit stall. .

Each piece of yong tau foo is RM2. These are chunky bites, stuffed generously with fish paste.

Depending on what you order, some pieces are served with a viscous brown sauce. It's a sauce I feel is rather nondescript in terms of flavour, neither sweet nor a distinct salty flavour.

The fish balls are bouncy bites (left). Fried fish cake is good here too (right).
The fish balls are bouncy bites (left). Fried fish cake is good here too (right).

Fried 'yong tau foo' is served separately to keep it crispy.
Fried 'yong tau foo' is served separately to keep it crispy.

I would prefer it to be omitted, making a mental note for my next visit to request for it to be served with soup instead. It's a personal taste as I prefer eating my food "au naturel" rather than with sauces.

Only the bouncy fish balls were served in soup, which is my preferred way.

I had selected my favourites, namely a trinity of lady's finger, bitter gourd and brinjal. The brinjal was the best — melting, creamy-like flesh — paired with fish paste. The bitter gourd is chunky and well cooked till a soft texture. And thankfully, the lady's finger is tender without any trace of wood-like stems.

Paper Wrap Chicken is a retro dish with its marinated chicken cooked in a plastic bag.
Paper Wrap Chicken is a retro dish with its marinated chicken cooked in a plastic bag.

There's also a white beancurd with its creamy texture.

The fried items are served separately on a plate, allowing its crispiness to be retained. You get fish paste with shredded carrots stuffed in the fried wantan. The fu chok also has a layer of fish paste rolled inside it.

Other bites you can order include Paper Wrap Chicken and Fish Cake. Both these items are priced at RM7 each.

Penang 'rojak' is a must from Ateng Stall.
Penang 'rojak' is a must from Ateng Stall.

Paper Wrap Chicken is an old fashioned dish, harking back to long forgotten days. Previously served in Chinese restaurants, nowadays it only appears in eateries serving yong tau foo.

The chicken is marinated with a sauce with predominantly ginger flavours and wrapped in greaseproof paper to form a parcel, which is subsequently deep fried. This method keeps the chicken juicy and moist as it cooks in that marinade.

Snack on this fruit and vegetables 'rojak' mixed plate by plate.
Snack on this fruit and vegetables 'rojak' mixed plate by plate.

'Popiah' is also available from the same stall (left). Each 'popiah' is folded beautifully (right).
'Popiah' is also available from the same stall (left). Each 'popiah' is folded beautifully (right).

The version here is pretty good where the chicken is tender with a distinct flavour of the marinade.

For the Fish Cake, this was bouncy and tasty making it a good item to snack on.

Make sure you order the Penang Rojak from Ateng Stall located outside. You get an assortment of fruits and vegetables like pineapple, guava, cucumber, papaya, mango, yam bean and rose apple. The cut fruits and vegetables are tossed in a fragrant black sauce and garnished with a generous sprinkle of toasted peanuts and crackers.

The place feels a little like you're visiting a family home.
The place feels a little like you're visiting a family home.

It's RM8 for one small portion, RM10 for a larger portion.

There's also three varieties of popiah from traditional, seaweed or chicken floss flavours.

The place is pork-free except for the bakery that sells buns and pastries.

There's a big fruits stall too.
There's a big fruits stall too.

You won't miss the huge sighboard proclaiming Ipoh Yong Tau Foo.
You won't miss the huge sighboard proclaiming Ipoh Yong Tau Foo.

Segambut Yong Tau Foo, No. 67, Jalan Segambut, Taman Segambut, Kuala Lumpur. Open: 8am to 5pm. Closed on Monday. Tel: 010-3111034

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Lee Khang Yi Wed, 20 Mar 2024 08:34:01 +0800 segambut Yong tau foo,segambut penang rojak,segambut rojak,Paper Wrap Chicken,chinese restaurants,Ateng Stall
<![CDATA[Satisfy your ‘TasteBudds’ with these vegan protein-based liquid meal replacements]]> https://www.malaymail.com/news/eat-drink/2024/03/19/satisfy-your-tastebudds-with-these-vegan-protein-based-liquid-meal-replacements/124182 https://www.malaymail.com/news/eat-drink/2024/03/19/satisfy-your-tastebudds-with-these-vegan-protein-based-liquid-meal-replacements/124182 Malay Mail

KLANG, March 19 — If you have been in a hurry at the gym after a strenuous workout, you might not be a stranger to how messy whey protein powders are and how easy it can be to spill your shaker all over innocent pieces of exercise equipment.

Which is where the Liquid Meals by TasteBudds can be a lifesaver, offering a vegan protein-based meal replacement shake inside a 100 per cent recyclable pouch. You only need to add water, shake and drink.

Little wonder these Liquid Meals are positioned as "15 Second Meals” to illustrate convenience and ease of use: no more hauling a grimy protein shaker back home to wash!

TasteBudds is founded by Collin Chang and Joslyn Yip, both 28, who share a passion for maintaining a well-balanced life given their busy work as practising lawyers.

Yip says, "The demanding nature of our legal careers means that we often have to skip meals and exercise in our day-to-day, leaving little time for a healthy routine. This resulted in frequent illnesses and gastric issues, not just for us, but for many of our fellow lawyers in similar corporate environments.”

Recognising this wasn’t a sustainable lifestyle in the long run, the pair decided to take action by launching TasteBudds as a brand committed to efficient and convenient wellness products.

Yip explains, "Our vision is to empower busy individuals, much like ourselves, to have a healthy lifestyle despite the constraints of hectic schedules. We are also steadfast in our commitment to maintaining an affordable price point.”

TasteBudds is founded by Collin Chang and Joslyn Yip, who are both practising lawyers.
TasteBudds is founded by Collin Chang and Joslyn Yip, who are both practising lawyers.

As such, TasteBudds hopes to break the stigma of healthy foods leaving a hole in your wallet. Yip says, "In the Klang Valley, a basic salad fetches around RM25, while a bowl of noodles, heavy with carbohydrates and fats and low in protein, costs less than half that. This pricing disparity forms an additional hurdle for individuals to embrace a healthier lifestyle.”

The very hands-on TasteBudds team manages every aspect of their Liquid Meal products from the packaging and labelling to arranging for lab tests for safety and nutritional information.

Chang shares, "For our formulation is concerned, we work together with food scientists and nutritionists... making sure each serving has a suitable amount of minerals, vitamins, and macronutrients of a complete meal... and included prebiotics, probiotics and some dietary fibre to further fortify it.”

I observed that their Liquid Meals feature vegan protein as a key ingredient and asked Chang why pea protein is isolated specifically, and not other forms of vegan protein powder, such as soy protein or rice protein.

He replied that the choice came down to dietary inclusivity and sustainability: "Pea protein is highly hypoallergenic, making TasteBudds suitable for individuals with soy or other common protein allergies. Secondly, pea protein is also one of the most sustainable forms of vegan protein sources with the smallest carbon footprint.”

More than just a protein shake, TasteBudds’ Liquid Meals also contain edible bits such as rice crisps.
More than just a protein shake, TasteBudds’ Liquid Meals also contain edible bits such as rice crisps.

More than just a protein shake, TasteBudds’ Liquid Meals also contain edible bits such as rice crisps. Which means, beyond offering a mess-free and spill-free time at the gym, the Liquid Meals do really act as a meal replacement too.

When TasteBudds first started in January 2022, the pandemic was still very much a concern so the business was run entirely online with participation in pop-ups as the situation eased.

Yip recalls, "During the early days, we personally handled order fulfilment, often working past midnight to ensure every order was meticulously packed and fulfilled timely. However, as the demand grew, we evolved our operations to delegate logistical responsibilities, freeing up valuable time and resources that we can redirect towards refining and expanding our product offerings.”

While their primary sales channel remains online, TasteBudds has since expanded its physical presence. Yip shares, "You can now find our products not only on our website but also in selected gyms and pharmacies across Malaysia, such as Health Lane Pharmacy.”

To help differentiate their Liquid Meals from other protein-based products or meal replacements out there, TasteBudds has redesigned their product from its early bottle shape to a more portable pouch for ease of consumption.

The Liquid Meals offer a mess-free and spill-free time at the gym.
The Liquid Meals offer a mess-free and spill-free time at the gym.

Chang says, "Unlike many on-the-go meals which require refrigeration, microwave heating, hot water or milk to consume, our Liquid Meals can simply be enjoyed anytime, anywhere, simply by adding water.”

Malaysians are notoriously fussy about taste, so the team has tried to go beyond the typical flavours. Chang says, "We have previously introduced exciting inclusions like our Musang King flavour, pushing the boundaries of what a liquid meal replacement can be.”

Currently, flavours available include Black Sesame, Chocolate Sea Salt, Mango Coconut and Matcha (made with Niko Neko Yuri Matcha).

Chang adds, "All TasteBudds products are produced in 100 per cent Halal certified facilities. Our formulas often boast higher protein content which is 26.3 grams to 27.3 grams, offering a more filling and satiating experience.”

Previous flavours such as Musang King were packaged in bottles (left); these were later redesigned as more convenient and portable pouches (right).
Previous flavours such as Musang King were packaged in bottles (left); these were later redesigned as more convenient and portable pouches (right).

The latter point is key as protein has been proven to help one feel full with less food by reducing levels of ghrelin (also known as the "hunger hormone”).

Hunger might be a running theme here for it takes a certain ambition to launch a business while simultaneously juggling gruelling day jobs.

Yip admits that it has been quite a journey for both of them, with personal and professional growth. She says, "One characteristic that has undergone remarkable development is our patience - and let’s be real, as Millennials edging into Gen Z individuals, waiting around isn't exactly our strong suit.”

Learning that all good results require time and fortitude has opened the eyes of these young entrepreneurs to the age-old lesson of being able to adapt and pivot at will.

To this end, TasteBudds also offers a range of complementary products in addition to their signature Liquid Meals: from Bentong Ginger Honey and Pure Malaysian Rainforest Honey in sachet form to Effortless Tea Sticks.

Other TasteBudds products run the gamut from Pure Malaysian Rainforest Honey (left) to Effortless Tea Sticks (right).
Other TasteBudds products run the gamut from Pure Malaysian Rainforest Honey (left) to Effortless Tea Sticks (right).

Ultimately, TasteBudds hopes to expand into new foreign markets to reach a global audience of health-conscious consumers. Chang shares, "We’re looking to further expand our existing flavour range to further include the feedback we’ve received from our customers.”

While their initial online presence was instrumental in connecting them with early adopters, the duo recognize the importance of physical retail locations. Chang says, "We're eager to expand our footprint in brick-and-mortar stores, allowing customers to experience our products first-hand and fostering deeper brand engagement.”

From meal replacement shakes to pure natural honey, TasteBudds as a brand is clearly focused on creating products that are as convenient as possible for the busy, modern-day individual.

Perhaps their "15 Second Meal” tagline sums it up best: With the right product, you can get more done in less time... and satisfy your "TasteBudds” too.

TasteBudds

Lot 2718, Jalan Gendang/KS02, Taman Klang Ria, Klang, Selangor

Open Mon-Fri 9am-5pm, Sat-Sun closed

Phone: 010-271 8971

Web: https://tastebudds.shop/

FB: https://www.facebook.com/TasteBudds.my/

IG: https://www.instagram.com/tastebudds_my/

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Kenny Mah Tue, 19 Mar 2024 07:10:19 +0800 Satisfy,your,‘TasteBudds’,with,these,vegan,protein-based,liquid,meal,replacements
<![CDATA[Dive into Mexican cuisine like tacos and ceviche at the Flavors of Mexico pop-up at Hartamas Shopping Centre's Bessz Cafe]]> https://www.malaymail.com/news/eat-drink/2024/03/18/dive-into-mexican-cuisine-like-tacos-and-ceviche-at-the-flavors-of-mexico-pop-up-at-hartamas-shopping-centresbesszcafe/124047 https://www.malaymail.com/news/eat-drink/2024/03/18/dive-into-mexican-cuisine-like-tacos-and-ceviche-at-the-flavors-of-mexico-pop-up-at-hartamas-shopping-centresbesszcafe/124047 Malay Mail

KUALA LUMPUR, March 18 — I take tacos very seriously, especially homemade ones.

Feeling dissatisfied with tacos from a recent restaurant visit that disintegrated when I picked it up, I went searching for a better homemade version.

It felt like the food gods heard my plea. Next thing I knew, a friend posted on social media about tacos from this under-the-radar eatery. Turns out, it's the venue of a pop-up by Mexican chef Ivan Chavarria.

Labelled as "Street Food of Mexico Surf and Turf Edition", it's their second pop-up in the city. This one will run until April 30.

Chavarria, who is from Puebla, Mexico, had honed his craft in Spain's La Sucursal and Mexico's Ocean Maya Royale hotel. He moved to Bali where he worked at various places on the island like Motel Mexicola, Sky Garden and Casa Blanca.

During the pandemic, he co-founded a digital channel, known as Flavors of Mexico, where he shares his knowledge about Mexican food with others.

The eatery is sandwiched between Starbucks and Zus Coffee in Hartamas Shopping Centre
The eatery is sandwiched between Starbucks and Zus Coffee in Hartamas Shopping Centre

You may even spot Razif Hashim here too. The actor and television host owns My Mex Food Industries and has teamed up with Chavarria for these pop-ups.

The place has a very casual vibe. Larger groups dominate the inside of the restaurant while one can sit outside to enjoy the breeze.

Kick off the meal with their starters, a choice of corn chips with guacamole or Coctel de Camaron, a tangy cold tomato dip with prawns and avocado. There's also Nachos with cheese sauce, pico de Gallo, guacamole, sour cream and jalapeños. Curious about the Ceviche (RM24), I ordered this.

You're get two spicy dips like their chilli sauce or the Mexican dip with your snacks (left). Cool down with Horchata or Agua de Limon (right)
You're get two spicy dips like their chilli sauce or the Mexican dip with your snacks (left). Cool down with Horchata or Agua de Limon (right)

You get pieces of lime cured fish with a seafood broth. It's not too piquant, making it a pleasant way to start the meal. There's also avocado, tomatoes and onions in the broth. What's really good is the corn chips that were just the right crunch and had a fragrant flavour of corn. The chips are from My Mex Food Industries.

There are main dishes with your choice of protein ranging from lamb, beef ribs and chicken. However, all I wanted were tacos.

The Taco Baja (RM13) with tempura fish and pico de Gallo came highly recommended by my friend. I liked the corn tortillas used as you definitely taste the corn there. It's still firm enough holding up the ingredients well. It's hard to decide which I prefer but the Taco de Camaros (RM14) tasted a little better with its tempura prawn, chipotle mayonnaise and pineapple relish.

Tacos are the highlight here with the tempura fish (front) and tempura prawn
Tacos are the highlight here with the tempura fish (front) and tempura prawn

My favourite was the Birria Lamb Taco with its juicy, tender lamb cooked for 12 hours
My favourite was the Birria Lamb Taco with its juicy, tender lamb cooked for 12 hours

The Birria Lamb Taco (RM16) was also a big favourite with its deeper flavours from the tender, juicy 12 hours slow cooked lamb, marinated with fresh herbs. It didn't need any other toppings but they added cured onion and guacamole to the taco.

Vegetarians can opt for Hongos Taco with blanched spinach, black beans, sautéed mushrooms and vegetarian sour cream. There's also a chicken version with the Taco de Pollo Al Pastor with red chillies, achiote and pineapple relish.

Here the tacos tend to be simpler and less dressed up compared to other places. What I notice though is they aren't big bites and the portion of toppings tends to vary. For instance, the prawn taco was quite skimpy while the lamb was a heftier bite.

Round up your Mexican meal with desserts like the Flan (RM15). It's a Mexican custard with a firmer texture yet still creamy for you to enjoy with the caramel sauce.

The Flan is a slightly firmer texture but it pairs well with the caramel
The Flan is a slightly firmer texture but it pairs well with the caramel

Churros de Cajeta is crunchier with a firmer texture which one pairs with the 'dulce de leche'
Churros de Cajeta is crunchier with a firmer texture which one pairs with the 'dulce de leche'

The Churros Con Cajeta (RM17) is different from the fluffier churros we usually get. It's crunchy on the outside with a firmer texture inside. Dip the churros with the creamy, sweet dulce de leche.

You will also find brunch dishes, available from 11.30am to 5.30pm. These include various Mexican rice dishes, topped with a choice of chicken adobo, birria lamb and a mix of corn, mushrooms, black beans and so forth.

There's also various sets for families and for two to three persons.

Flavors of Mexico Asia Pop Up, Bessz Cafe, Ground Floor, (in between Starbucks and Zus Coffee), Hartamas Shopping Centre, Kuala Lumpur. Open: 11.30am to 8.30pm. (Tuesday to Sunday). Closed on Monday.

Facebook:@flavorsofmexico.asia

Instagram: @flavorsofmexico.asia

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Lee Khang Yi Mon, 18 Mar 2024 08:42:26 +0800 Dive,into,Mexican,cuisine,like,tacos,and,ceviche,at,the,Flavors,of,Mexico,pop-up,at,Hartamas,Shopping,Centre&#039;s Bessz Cafe
<![CDATA[Solaris Mont Kiara is home to 360º Chicken, a brand new spot where Korean-style rotisserie chicken or ‘tongdak-gui’ is king]]> https://www.malaymail.com/news/eat-drink/2024/03/17/solaris-mont-kiara-is-home-to-360-chicken-a-brand-new-spot-where-korean-style-rotisserie-chicken-or-tongdak-gui-is-king/123897 https://www.malaymail.com/news/eat-drink/2024/03/17/solaris-mont-kiara-is-home-to-360-chicken-a-brand-new-spot-where-korean-style-rotisserie-chicken-or-tongdak-gui-is-king/123897 Malay Mail

KUALA LUMPUR, March 17 — Before fried chicken conquered the hearts and mouths of South Koreans, and later the rest of the world, it was the age-old rotisserie chicken that was de rigueur on the streets of Seoul in the late 1960s.

Known as tongdak-gui, they can still be found today, though not quite as ubiquitous as their fried counterparts.

Whole, smaller birds are slowly roasted on a horizontal spit for hours; inside, they are stuffed with glutinous rice, ginseng, garlic, and jujube — the same ingredients as in samgye-tang, a traditional Korean chicken soup.

While Kuala Lumpur is no stranger to regular rotisserie chicken, finding this Korean variation was nigh impossible until now.

Last Friday, 360º Chicken opened its doors for the first time in Block K of Soho KL, Solaris Mont Kiara.

'360º' refers to the revolution the chickens complete on the spit, as seen in the grill that’s at the side of the restaurant.
'360º' refers to the revolution the chickens complete on the spit, as seen in the grill that’s at the side of the restaurant.

The place is run by Ray, a Korean expatriate who has lived in Malaysia for 20 years and previously worked at e-commerce platform Qoo10.

I asked how he ended up doing this, given that the e-commerce-to-chicken-roasting pipeline isn’t exactly commonly observed.

He explained that he spent years hoping that someone would open a place like this here, and eventually, he took it upon himself, left his job and went back to South Korea to learn, bringing back with him the tall, wood-fired rotisserie grill typical of many Korean rotisserie chicken joints.

The restaurant is only open for dinner, and the menu is exceedingly brief.

Your choice of chickens includes original (RM89), spicy (RM99), cheesy (RM99) and spicy & cheese (RM99).

Inside the fairly simple interior of the restaurant.
Inside the fairly simple interior of the restaurant.

During this early opening period, special discounted prices are available for each option, with the original priced at RM75 and the others at RM85 each.

I visited on a weeknight and it was as if I stepped into a K-drama, minus an absurdly pale chaebol heir and melodramatic storyline.

Indeed, Korean was the only language flying around the place, so much so that Ray initially greeted us in Korean.

The original (RM75) chicken arrives sporting a gorgeous coat of varying shades of brown skin; darker, close to a smokey mauve on the lower half, lighter on the upper and glistening all over.

Scorched rice and some sweet, soft garlic are just some of the treasures you can dig for inside the chicken.
Scorched rice and some sweet, soft garlic are just some of the treasures you can dig for inside the chicken.

You can smell it before it arrives, a potent hit of wood, smoke and chicken fat that echoes the scent you caught while walking up the escalator.

Lifting the spatchcocked bird reveals glutinous rice that’s been thoroughly scorched and toasty, mushy and mellow cloves of garlic, red dates and slices of ginseng which have imbued even the whitest meat with its unique flavour.

Upon arrival, the chicken is so hot it could melt your face off, making it a somewhat precarious task to eat for the first five minutes.

Once it cools, it still retains enough moisture to remain supple.

The light and neutral flavour of the meat is best enjoyed with the trio of dips, listed in order of my preference: salt, honey mustard and a reddish sauce that resembled a sweet and slightly spicy ssamjang.

The spicy sauce looks like vodka sauce that’s just like 'nonna' used to make, if she was trying to blow your head off.
The spicy sauce looks like vodka sauce that’s just like 'nonna' used to make, if she was trying to blow your head off.

The spicy (RM85) variation is a peculiar combination of the same whole bird, stuffing and all, drenched in a bright orange liquid that tastes like vodka sauce with the entire bottle of chilli flakes dumped inside.

The four or five pieces of fusilli on top were extraneous at that point, but the scorched rice took to the sauce surprisingly well, redeeming the dish in my eyes.

Don’t get me wrong, the chicken is every bit as great — but it really doesn’t need the sauce.

Tip: Come quick and come early, as they were down to their last few chickens when I left a little after nine.

Takeaway orders also proved popular, as I saw a fair few birds fly out the door boxed up all nicely and ready to be devoured.

The front of the restaurant as you get off the escalator.
The front of the restaurant as you get off the escalator.

360°Chicken (삼육공 치킨)

K-1-11, Soho KL, Jalan Solaris, Solaris Mont Kiara, Kuala Lumpur

Open Tuesday to Sunday, 5-11pm

Ray assures me a telephone number will be set up soon.

Instagram: @360ayam

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Ethan Lau Sun, 17 Mar 2024 07:41:40 +0800 Solaris,Mont,Kiara,is,home,to,360º,Chicken,,a,brand,new,spot,where,Korean-style,rotisserie,chicken,or,‘tongdak-gui’,is,king
<![CDATA[Beat the heat with this cool but fiery Thai style spicy steak salad]]> https://www.malaymail.com/news/eat-drink/2024/03/16/beat-the-heat-with-this-cool-but-fiery-thai-style-spicy-steak-salad/123758 https://www.malaymail.com/news/eat-drink/2024/03/16/beat-the-heat-with-this-cool-but-fiery-thai-style-spicy-steak-salad/123758 Malay Mail

KUALA LUMPUR, March 16 — It feels unseasonably hot.

(Or perhaps seasonally so, given the time of year. Who knows nowadays, given the scourge of climate change?)

My Thai friends remind me that it’s less than a month to Songkran, their national holiday marked by water pouring rituals for purification (or raucous water fights, if you end up in the streets of Silom).

Songkran is also the hottest time of the year for Thailand. Maybe we are getting some of that heat too.

Which makes me long for some yum neua yang or spicy Thai steak salad. When it’s served chilled, it absolutely soothes the soul.

That is till the prik ki nu (bird’s eye chillies or as we know them, cili padi) in the dressing kicks in. Tiny chillies, big heat.

Perhaps it’s a case of fighting fire with fire. The spicy dressing does, in its own roundabout way, bring the temperatures down.

Either way, it’s a tasty dish to make this weekend. So what are you waiting for?

Make some, dig in and wonder if the ice bucket challenge might make a comeback this year...

Yum Neua Yang (Spicy Thai Steak Salad)

Though there are many ingredients in this recipe, the method itself is rather straightforward. Plenty of marination and mixing.

Choose your preferred cut of steak, be it sirloin or skirt steak. Don’t worry if it’s a tougher cut; the marinade will help tenderise the meat.

Use the freshest vegetables you can find for the salad.
Use the freshest vegetables you can find for the salad.

Given the simplicity of the dish, do make sure to use the freshest vegetables you can find for the salad. Many might consider the steak the highlight or the spicy dressing the key feature, but do not neglect the colourful vegetables.

We eat with our eyes first after all, and by selecting and preparing an assortment of sliced vegetables, we are presenting a rainbow of appetising textures for the senses.

Be patient when dry-frying the beef: don’t be in a hurry to flip the meat and risk leaving a good chunk stuck to the wok, especially when we aren’t using additional oil.

An assortment of sliced vegetables.
An assortment of sliced vegetables.

I find that this dry-frying method sears the meat better and helps retain its juices. On that note, do not forget to rest the steak before slicing, else you might lose all its precious meaty juices.

Of course, you can mix all the ingredients yourself and serve the salad to your guests, ready to eat.

But I find that one’s palate is teased deliciously when these colourful ingredients are carefully arranged and the dressing served on the side so your guests can partake in the fun of tossing their own salad.

Ingredients

  • 3-4 cloves garlic, finely minced
  • 1 tablespoon light soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon neutral cooking oil
  • Freshly ground black pepper, to taste
  • 300g steak (choose your preferred cut)
  • ½ cucumber, sliced into coins
  • 4-6 shallots, finely sliced
  • ¼ stalk lemongrass, finely sliced
  • ½ stalk spring onion, finely sliced
  • 60ml chicken stock
  • 2-3 cili padi (bird’s eye chillies), finely sliced
  • 1 tablespoon nam pla (fish sauce)
  • Juice of 1 lime
  • ½ teaspoon sugar
  • Fresh mint leaves, for garnishing

Method

Mix ingredients for the steak marinade — minced garlic, soy sauce, oyster sauce, sugar, oil and freshly ground black pepper — into a large bowl and mix well.

Add the pieces of steak and combine till every piece is well coated with the marinade. At this point, cover and keep in the fridge for at least 4 hours, to allow the flavours to further infuse.

Dry-frying the beef helps sear the meat and retain its juices.
Dry-frying the beef helps sear the meat and retain its juices.

You may also marinate the beef overnight. Just remember to bring them out half an hour before cooking to bring them back to room temperature so that the meat can cook more evenly.

Prepare the salad by slicing the cucumber, shallots, lemongrass and spring onion. Set these sliced vegetables aside by keeping them chilled in the fridge until ready to use.

Heat a wok or large pan over medium-high heat. You don’t need to add oil to the wok as the beef has already been marinated with a little oil.

The cooked sliced steak.
The cooked sliced steak.

Dry fry the pieces of beef, allowing it to sear for about 2 minutes without disturbing it. Flip the pieces after 2 minutes and sear the other side until lightly browned, another 45-60 seconds.

Set the beef aside on some kitchen towels to absorb any juices that might leak out. Allow to cool before slicing into bite-sized strips. (The resultant doneness should be medium, with a slightly pink centre.)

While the cooked beef is resting, combine the chicken stock, bird’s eye chillies, fish sauce, lime juice and sugar in a bowl to make the spicy dressing. Stir until well mixed.

The colourful ingredients are carefully arranged before being tossed in the dressing.
The colourful ingredients are carefully arranged before being tossed in the dressing.

Carefully arrange the sliced beef and vegetables on a plate. Serve with a small bowl of the spicy dressing on the side. (This allows guests to spoon the dressing over the steak salad according to their preferred level of spiciness.)

Gently toss to combine. Garnish with mint leaves. Eat immediately.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Kenny Mah Sat, 16 Mar 2024 10:23:34 +0800 Weekend Kitchen,Thai style spicy steak salad,yum neua yang,spicy Thai steak salad
<![CDATA[GalahGala brings halal ‘sang har mee’ and more Chinese seafood classics to Taman Tun Dr Ismail]]> https://www.malaymail.com/news/eat-drink/2024/03/15/galahgala-brings-halal-sang-har-mee-and-more-chinese-seafood-classics-to-taman-tun-dr-ismail/123553 https://www.malaymail.com/news/eat-drink/2024/03/15/galahgala-brings-halal-sang-har-mee-and-more-chinese-seafood-classics-to-taman-tun-dr-ismail/123553 Malay Mail

KUALA LUMPUR, March 15 — Walk through the semi-covered patio complete with plenty of fans and potted tropical plants and you’ll find yourself at GalahGala, which occupies a space on the second level of TT Gardens, TTDI.

Founded in late 2022 by the team behind the PJ institution that is Green View Restaurant, GalahGala started as a pork-free and alcohol-free establishment before gaining halal certification late last year.

The menu here largely comprises classic Chinese seafood dishes that Green View came to be known for, including their signature sang har mee.

The restaurant’s name is a nod to this, referring to the giant freshwater prawns (udang galah) that feature in the iconic dish.

Though there are pages upon pages of crabs, oysters, "live" fish, lobsters and a myriad of preparations for each, there is no mistaking that udang galah prepared with the Signature Sang Har Noodle is the catch of the lot.

You can choose between large (U3) for RM95 per prawn and extra large (U2) for RM158 per prawn; we went for two prawns to be shared between three people.

The 'al fresco' space leads to an indoor dining area on the right.
The 'al fresco' space leads to an indoor dining area on the right.

Look for the sign that’s somewhat cursive.
Look for the sign that’s somewhat cursive.

Let’s get something out of the way: halal Chinese food, especially when it’s not typical of Chinese Islamic cuisine like Lanzhou-style lamian — which has experienced incredible popularity here of late — is often met with disdain, or at the very least, raised eyebrows.

The prevailing perception that it "can’t match up” is a viewpoint I’ve heard my friends and family express, and I felt it would be remiss of me not to address it.

It’s reductive and doesn’t hold true for a lot of dishes, and the signature sang har mee here is a testament to that. In between the uber-crispy fried noodles, the rich, heavy-on-the-prawn-roe sauce and the beautifully fresh and firm prawns, the dish more than matches up.

The sauce on the Sang Har Mee is rich with prawn roe.
The sauce on the Sang Har Mee is rich with prawn roe.

In terms of what makes for excellent sang har mee, it checks off every box and more, sans cooking wine and all.

Also on the menu was the Signature Beancurd with Luffa Melon (RM25), which comprised smooth blocks of house-made egg tofu and luffa sections covered in an appropriately velvety sauce.

Signature Beancurd with Luffa Melon features smooth blocks of house-made egg beancurd and luffa covered in an appropriately velvety sauce
Signature Beancurd with Luffa Melon features smooth blocks of house-made egg beancurd and luffa covered in an appropriately velvety sauce

The luffa carried a slight sweetness, perking up what is a savoury dish overall.

Kam Heong Lala (RM30) was just a tad less satisfying, with the rather small portion of clams tasting mostly of cili padi and little else despite the appearance of curry leaves and dried shrimp.

Kam Heong Lala is all spice and not enough nuance.
Kam Heong Lala is all spice and not enough nuance.

Yuan Yang Kai Lan is executed masterfully here.
Yuan Yang Kai Lan is executed masterfully here.

On the other hand, Yuan Yang Kai Lan (RM25) was executed perfectly, with stems and leaves. Dotted around were crispy bits of dried anchovies for added oomph, which complemented the crispy leaves and tender yet snappy stems.

For the Ramadan period, GalahGala is offering two Iftar sets at RM388 or RM488 per set for six people till April 30. Reservations are required.

GalahGala Seafood Restaurant

L-3-2, Level 1, TT Gardens, Bangunan Ahp, Jalan Tun Mohd Fuad 3, Taman Tun Dr Ismail, Kuala Lumpur

Open daily, 11am-3pm, 5:30-10pm

Tel: 014-930 4513

Facebook:@galahgalaseafoodrestaurant

Instagram:@galahgala_seafoodrestaurant

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Ethan Lau Fri, 15 Mar 2024 10:07:34 +0800 GalahGala,brings,halal,‘sang,har,mee’,and,more,Chinese,seafood,classics,to,Taman,Tun,Dr,Ismail
<![CDATA[From Tuscany to Naples, go on a bread journey around Italy this month with Twenty-Two Bakery’s new shop at Bandar Sri Damansara]]> https://www.malaymail.com/news/eat-drink/2024/03/14/from-tuscany-to-naples-go-on-a-bread-journey-around-italy-this-month-with-twenty-two-bakerys-new-shop-at-bandar-sri-damansara/123331 https://www.malaymail.com/news/eat-drink/2024/03/14/from-tuscany-to-naples-go-on-a-bread-journey-around-italy-this-month-with-twenty-two-bakerys-new-shop-at-bandar-sri-damansara/123331 Malay Mail

KUALA LUMPUR, March 14 — The herbal scent of rosemary brings to mind the soft, easy Tuscan summers. The candied lemon peel recalls the heady citrus orchards of Naples, in southern Italy.

But we aren’t in the fruit section of a supermarket but rather a 100 per cent sourdough bakery in Bandar Sri Damansara, KL. Twenty-Two Bakery is run by baristas turned bakers Ang Bo Ling and Yap Yee Teng.

After opening a café in 2016, Ang decided to pivot and launched a home-based, online bakery with Yap in June 2018. (For those who are curious, the bakery’s quirky name comes from their house number.)

With a steady customer base, what made the duo decide to open a brick-and-mortar space after running their business entirely from an online platform for several years?

Twenty-Two Bakery is run by Ang Bo Ling (left) and Yap Yee Teng (right).
Twenty-Two Bakery is run by Ang Bo Ling (left) and Yap Yee Teng (right).

Ang explains that it was always their dream to have a physical shop: "The small retail space we’ve recently opened isn’t a café per se, but rather a platform for bread communication between us and our customers.”

Twenty-Two Bakery offers a variety of sourdough options, from crusty European loaves to soft bread and even pastries. Some of my favourite items include buckwheat sesame sourdough loaves, anchovy kedondong rolls as well as what I personally consider to be the best sourdough Hainanese bread in town.

Don’t expect an extensive menu with big breakfast options or pasta dishes, however; this isn’t a full-fledged brunch café. Instead, drop by to enjoy simple sandwiches paired with quality specialty coffee.

Ang shares, "This new space fosters more direct interaction with our customers, moving beyond virtual interactions on social media to create meaningful connections in person.”

This is a worthy — or, as some might argue, lofty — ambition. But it does come with its own risks.

Freshly-baked treats at Twenty-Two Bakery.
Freshly-baked treats at Twenty-Two Bakery.

As they transitioned from purely online presence to a physical one, footfall becomes crucial. Ang admits it hasn’t been easy to attract customers, "particularly in an era where bakery or café-style shops with lavish renovations and extensive selections are the norm.”

He adds, "There’s also the issue of differing perceptions regarding what constitutes ‘good’ bread and what is visually appealing. With many individuals gravitating towards pastries adorned with colourful, glossy toppings, it can be difficult to capture their attention with the more rustic allure of artisanal bread.”

Basically, it’s early days yet for Twenty-Two Bakery as they are still in the process of trial and error, continuously adjusting their product selection to strike a balance between what they would like to offer versus what the market is familiar with.

Ang says, "Marketing has become increasingly challenging, especially with the constant changes in social media algorithms compared to a few years ago. However, we remain hopeful that we can steer the business towards a healthy state while staying true to our initial intention: serving tasty, delicious, and healthy sourdough bread.”

Twenty-Two Bakery’s popular hot cross buns come in original and chocolate flavours.
Twenty-Two Bakery’s popular hot cross buns come in original and chocolate flavours.

Part of what helps Twenty-Two Bakery stand out from the pack (nearly every neighbourhood in the Klang Valley now has a bakery specialising in sourdough bread, or so it seems) is how they have always enjoyed delving into various bread cultures from around the world.

Take their array of baked treats for Easter this year: from the ubiquitous hot cross buns to less common breads such as rosemary raisin buns and the impressive-looking Easter Colomba.

Ang explains, "Just a few years ago, hot cross buns were the only bread associated with Easter in Malaysia. That’s why we introduced the Colomba as a second Easter bread option in 2021. This year, we’ve decided to further explore Easter traditions, and both Pan di Ramerino and Pastiera from Italy have piqued our interest.”

While traditional hot cross buns are made with yeast, Ang has crafted a sourdough version. He says, "Despite omitting commercial yeast, our hot cross buns remain soft, fluffy and bursting with the flavours of spices, devoid of any acidity.”

It takes five days for the buns to fully develop their flavour after baking. Twenty-Two Bakery offers two varieties: the original, which has candied orange, lemon peel and black currants; and a more decadent chocolate version, which features Chocolate Concierge’s Semai 70 per cent dark chocolate and organic dried cherries.

Pan di Ramerino or rosemary raisin buns.
Pan di Ramerino or rosemary raisin buns.

Long-time fans of Twenty-Two Bakery will be delighted with the new items available for Easter.

The Pan di Ramerino is considered the traditional Easter bread of Florence, Tuscany, with raisins mixed into the dough and the distinct flavour of rosemary.

Ang shares, "With the first bite, you’ll be greeted by the pronounced taste of fresh rosemary intertwined with the sweetness of organic raisins. The use of extra virgin olive oil, instead of butter, infuses the bread with an herbal flavour that complements the rosemary perfectly.”

After baking, the bun is delicately glazed with wild honey, imparting sweetness and lending the bread its glossy finish. Scrumptious.

Twenty-Two Bakery adapted their version of Pastiera Napoletana for single servings.
Twenty-Two Bakery adapted their version of Pastiera Napoletana for single servings.

From Toscana, we travel south to Napoli, where the Pastiera Napoletana has been a beloved Neapolitan tart enjoyed during Easter for generations. Twenty-Two Bakery’s version has a local touch, as it uses ricotta cheese from D’Artisan Handmade Cheese.

Ang adds, "Its uniqueness lies in the rare combination of ingredients: cooked wheat berries, ricotta cheese and candied lemon peel, then seasoned with orange zest and cinnamon powder. Traditionally, this tart is made in large portions for sharing, but we’ve transformed it into mini tarts for single servings.”

Those familiar with Twenty-Two Bakery’s panettone during Christmastime will recognise the Easter Colomba as essentially an extension of that, sharing the same base but with different fillings.

In addition to the classic Colomba with orange peel, the bakery has also introduced the Colomba Limone e Miltillo, which features a delightful combination of candied lemon peel, blueberries, cinnamon and poppy seeds.

You can indeed enjoy sourdough bread everywhere nowadays, but certain shops such as Twenty-Two Bakery offers more than baked goods; they bring you on a journey, full of new flavours and precious memories.

Colomba Limone e Miltillo features candied lemon peel, blueberries, cinnamon and poppy seeds.
Colomba Limone e Miltillo features candied lemon peel, blueberries, cinnamon and poppy seeds.

Twenty-Two Bakery 二十二號烘培坊

4-G, Jalan Ara SD 7/3b, Bandar Sri Damansara, KL

Open Tue-Sat 9am-5pm; Sun-Mon closed

Phone: +60 17-996 0305

IG: instagram.com/twenty2bakery_/

FB: facebook.com/twenty2bakery/

*Follow us on Instagram @eatdrinkmm for more food gems.

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Kenny Mah Thu, 14 Mar 2024 08:24:06 +0800 Tuscany,Naples,bread journey,Italy,Twenty-Two Bakery,Bandar Sri Damansara,herbal scent,rosemary,Tuscan summers,citrus,southern Italy,sourdough bakery,baristas,Ang Bo Ling,Yap Yee Teng,home-based,online bakery,crusty European loaves,soft bread,pastries,buckwheat sesame sourdough loaves,anchovy kedondong rolls,sourdough Hainanese bread,coffee,sandwiches,healthy sourdough bread,rosemary raisin buns,impressive-looking Easter Colomba,baked treats,hot cross buns,Easter bread,Pan di Ramerino,Pastiera,candied orange,black currants,chocolates,Chocolate Concierge’s Semai 70 per cent dark chocolate,organic dried cherries,organic raisins,extra virgin olive oil,Pastiera Napoletana,Neapolitan tart,ricotta cheese,wheat berries,orange zest,cinnamon powder,tart,panettone,classic Colomba with orange peel,Colomba Limone e Miltillo,candied lemon peel,blueberries,cinnamon,poppy seeds
<![CDATA[Where traditional meets modern: PJ SS2's Annie Day Coffee delivers with local, Western dishes and caffeinated drinks ]]> https://www.malaymail.com/news/eat-drink/2024/03/13/where-traditional-meets-modern-pj-ss2s-annie-day-coffee-delivers-with-local-western-dishes-and-caffeinateddrinks/123086 https://www.malaymail.com/news/eat-drink/2024/03/13/where-traditional-meets-modern-pj-ss2s-annie-day-coffee-delivers-with-local-western-dishes-and-caffeinateddrinks/123086 Malay Mail

PETALING JAYA, March 13 — The modern kopitiam is now a familiar face in shopping malls or the streets.

Unlike the traditional kopitiam, sometimes it's more comfort versus quality of the offerings. One cannot blame diners opting for these air conditioned places especially since the heat is unbearable.

I must admit I have not completely bought into this new concept. Somehow the allure of the traditional kopitiam is enough for me since I prioritise taste versus looks.

I made an exception for Annie Day Coffee. The reason was its pedigree. Apparently it's from the folks who operate Annie1 and Inside Ipoh at Damansara Utama (Uptown).

This casual, self-labelled "coffeetiam" has made its home in the busy SS2 area (opposite the market) since September last year.

The menu pushes what they do best: local fare but served without pork.

There's, of course, everyone's favourite nasi lemak and kaya toast. Since Annie1's roots are in Perak, there's chee cheong fun including the classic red sweet sauce and mushroom sauce with minced chicken. I spied a loh mah kai too.

Nasi Lemak Ayam Goreng Berempah is a hearty meal but with muted flavours, similar to a Chinese-style 'nasi lemak' (left). For a light snack, opt for the airy Hainan Butter Kaya Toast with a thick, fragrant cup of Ipoh White Coffee (right)
Nasi Lemak Ayam Goreng Berempah is a hearty meal but with muted flavours, similar to a Chinese-style 'nasi lemak' (left). For a light snack, opt for the airy Hainan Butter Kaya Toast with a thick, fragrant cup of Ipoh White Coffee (right)

Western meals are also not forgotten. You can get your big breakfast fix here, spaghetti chicken bolognese and sourdough sandwiches. If the kids scream for their chicken nuggets and French fries, you will be safe here too.

What you won't see is the Thai-inspired Mama Mee that was from their opening menu though.

Here the java offerings go beyond local coffee. You have Italian coffee and frappes to beat the heat. And keeping with the trend, there's even oat milk options too.

It's not a tiny kopitiam serving here as the cup is large and generous, making it an attractive deal. The local coffee is also thick and fragrant, making it a good pair with your kaya toast.

Start the day with a big cup of milky, unsweetened Annie's Latte
Start the day with a big cup of milky, unsweetened Annie's Latte

The Prawn Soup Wantan Mee sounds unassuming but this bowl with its heart warming chicken and prawn broth is a reminder that the people behind Inside Ipoh conjures up one of the better kai see hor fun in town.

You can see they decided to be different here. Smooth kuey teow is swapped with bouncy egg noodles. It's not a bad idea. Those thin, slightly chewy strands lend interest to the bowl.

Here you get four pieces of prawn wantans. Sadly, it's more skin rather than any taste of prawns inside it.

There's two sizes here: small is a single serving while the regular is actually a single and half portion. It's RM15 for the small portion. Just add RM1 for the regular.

Spicy Chilli Hakka Mee is brilliant. It's actually a spicy pan mee but here, springy strands of Hakka mee are used. It's served with a poached egg, ikan bilis, minced chicken, dried red chillies sambal and the green chilli sauce you get with pan mee.

Mix it all thoroughly with the egg. As the egg white is softer and more liquid, it helps emulsify into a sauce with the egg yolk to coat the noodles.

Spicy Chilli Hakka Mee is a winner with its slightly chewy strands mixed with a poached egg, minced chicken, dried red chillies 'sambal', fried ikan bilis and a spicy green chilli sauce
Spicy Chilli Hakka Mee is a winner with its slightly chewy strands mixed with a poached egg, minced chicken, dried red chillies 'sambal', fried ikan bilis and a spicy green chilli sauce

Like my fellow diner remarked, it's like an Asian carbonara, with the egg being the sauce for the noodles. The balance is just right, as once every thing is tossed together, you get just a hint of spiciness.

It's served with a small bowl of clear broth. I am happy to report it's safe to consume as it's the taste of chicken broth without any additives.

The small portion is RM12.50, while the regular portion is RM13.50.

Nasi Lemak Ayam Goreng Berempah (RM14.90) is always a good idea for a hearty meal. While everything is adequately prepared, this version treads lightly with its flavours.

With its comfortable surroundings, the eatery draws a diverse crowd like neighbourhood ladies having their morning cuppa and office workers for lunch time
With its comfortable surroundings, the eatery draws a diverse crowd like neighbourhood ladies having their morning cuppa and office workers for lunch time

The rice has just a whisper of santan and the sambal is pretty much ground zero spicy with a hint of sweetness. Even the fried chicken seems devoid of any marinade except for one patch with lemongrass.

Nevertheless, it still makes a decent plate with its juicy meat, crunchy fried ikan bilis and whole peanuts.

Since it's a "coffeetiam", one must snack on Hainan Butter Kaya Toast (RM4.50). The Hainan bread is fresh, resulting in an airy toasted texture with bits of butter and the not too sweet kaya spread. Dip it with a cup of fragrant Ipoh White Coffee (RM7.90) for a light breakfast.

As the eatery is relatively new, there's currently no service tax levied on your meal here.

The self-labelled 'coffeetiam' is a good addition to the SS2 neighbourhood
The self-labelled 'coffeetiam' is a good addition to the SS2 neighbourhood

In the late morning, I spied ladies catching up with the gossip. When lunch starts from 12pm, the office crowd fills up the tables as they run a set lunch where you order selected dishes and it's served with a free drink. That day, we had a refreshing cincau.

With its comfortable surroundings, Annie Day Coffee fits well in the SS2 neighbourhood as a good place to chill with a cuppa and enjoy their dishes.

Annie Day Coffee, 38, Jalan SS2/67, Petaling Jaya. Open daily: 8am to 5.30pm. Tel:012-3350559. Facebook: @anniedaymy Instagram: @anniedaycoffee

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

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Lee Khang Yi Wed, 13 Mar 2024 07:23:14 +0800 Where,traditional,meets,modern:,PJ,SS2&#039;s,Annie,Day,Coffee,delivers,with,local,,Western,dishes,and,caffeinated drinks 
<![CDATA[From cinnamon-scented ‘speculoos’ to traditional ‘biskut suji’, don’t miss out on these festive Raya cookies]]> https://www.malaymail.com/news/eat-drink/2024/03/12/from-cinnamon-scented-speculoos-to-traditional-biskut-suji-dont-miss-out-on-these-festive-raya-cookies/122892 https://www.malaymail.com/news/eat-drink/2024/03/12/from-cinnamon-scented-speculoos-to-traditional-biskut-suji-dont-miss-out-on-these-festive-raya-cookies/122892 Malay Mail

SHAH ALAM, March 12 — As the holy month of Ramadan begins, many families who are too busy to bake their own Raya cookies have already started sourcing at both established and new bakeries.

They will be spoiled for choice, but here are three not-to-be-missed purveyors of festive treats.

This Ramadan and Raya, Cake Jalan Tiung is offering four types of seasonal cookies: Speculoos Cookies, Hazelnut Cookie Cups, Pecan Cookies and Butter Toffee Cookies.

Run by husband-and-wife duo Hidzad Bin Lahuree and Nur Shafinaz Binti Abdul Rahman, the Shah Alam-based bakery has garnered an ardent following since they started in 2015.

Hidzad says, "The cutest option will be Speculoos Cookies that are shaped like cute animal faces and are cinnamon-spiced cookies with jaggery sugar. Whereas our Hazelnut Cookie Cups are classic hazelnut butter cookies topped with Belgian chocolate chips — a taste reminiscent of traditional Raya butter cookies made at home.”

Nur Shafinaz Binti Abdul Rahman with Cake Jalan Tiung’s Ramadan & Raya gift boxes. — Pictures courtesy of Cake Jalan Tiung
Nur Shafinaz Binti Abdul Rahman with Cake Jalan Tiung’s Ramadan & Raya gift boxes. — Pictures courtesy of Cake Jalan Tiung

If you’re a lover of all things nutty, Cake Jalan Tiung’s vintage Pecan Butter Cookies will be right up your alley.

For something that is perfect for munching, try their Butter Toffee Cookies that are made with house-made toffee and sprinkled with sea salt for an addictive sweet and salty combination.

Hidzad shares, "House-made toffee adds depth to the cookie flavour while salt is an intriguing contrast to the perfectly sweet flavour. The recipe dates back 40 years from my mother’s collection that she used for our Hari Raya celebrations. This cookie brings back memories of the simple and flavourful cookies we had as kids.”

That homey sensibility also threads through Grams & Ozs , an entirely family affair by the brother-and-sister team of Rashid and Syakirah, with their mother Norhabshah. Homemade Raya cookies made by a family together — what could be better?

Grams & Ozs offers Sables in Chocolate (left) and Dark Chocolate Sea Salt (right) flavours. — Pictures courtesy of Grams & Ozs
Grams & Ozs offers Sables in Chocolate (left) and Dark Chocolate Sea Salt (right) flavours. — Pictures courtesy of Grams & Ozs

Biskut Suji (left) and Raya Cookie Gift Boxes by Grams & Ozs. — Pictures courtesy of Grams & Ozs
Biskut Suji (left) and Raya Cookie Gift Boxes by Grams & Ozs. — Pictures courtesy of Grams & Ozs

For this year’s Raya season, Grams & Ozs is making two different types of Sable cookies available: Chocolate and Dark Chocolate Sea Salt. Also known as Breton cookies, this baked treat hails from the Brittany region of France where butter is generously employed so expect a crumbly, buttery treat.

(The use of sea salt here is inspired, given that Brittany’s coastline provides some of the best sea salt in the world.)

Other Raya cookies by Grams & Ozs include traditional favourites such as Biskut Suji, Semperit and Biskut Arab. Breakfast in a bite comes in the form of a trio of cereal-centric cookies: Crunchy Cornflakes, Nestum and Cranberry Oats.

The family also runs a weekend-only brunch café called Grams & Griddle from their house in D’kayangan, Shah Alam, but have paused that operation for the time being to focus on the annual influx of Ramadan and Raya cookie orders.

For something more contemporary, try homemade cookies by Chonks!, which was started by former R&D chef Syed Syafie Rasyiq in 2020, during the throes of the Covid-19 pandemic.

For something more contemporary, try homemade cookies by Chonks! — Picture courtesy of Chonks!
For something more contemporary, try homemade cookies by Chonks! — Picture courtesy of Chonks!

Popular Chonks! cookies include Classic Chocolate Chip (left) and The Jaffa (right). — Pictures courtesy of Chonks!
Popular Chonks! cookies include Classic Chocolate Chip (left) and The Jaffa (right). — Pictures courtesy of Chonks!

Today the brand is well established with customer favourites such as their Classic Chocolate Chip as well as more recent offerings like Rocky Road and Red Velvet Cheesecake. For more intriguing pairings, consider the Churros x Biscoff, Earl Grey Cream Cheese, Matcha Gianduja and Hojicha Bueno.

Prefer a more sophisticated treat? Try their Jaffa cookies, which are inspired by the very British (and, for some, deeply nostalgic) Jaffa cakes. Made with orange juice and zest, 72 per cent Dark Chocolate Couverture chips and dark cocoa powder, every bite promises a pleasing hit of citrus and chocolate.

With flavours as varied as All Dark Hazelnut, Cranberry Nestum White Chocolate and Blackout Biscoff, a cookie bonanza by Chonks! is another option for a delectable, snacking-friendly celebration.

Petite travel cakes by Cake Jalan Tiung: French Butter (left) and Cempedak Di Luar Pagar (right). — Pictures courtesy of Cake Jalan Tiung
Petite travel cakes by Cake Jalan Tiung: French Butter (left) and Cempedak Di Luar Pagar (right). — Pictures courtesy of Cake Jalan Tiung

Cake Jalan Tiung collaborated with Paper & Print KL on their gift box design. — Picture courtesy of Cake Jalan Tiung
Cake Jalan Tiung collaborated with Paper & Print KL on their gift box design. — Picture courtesy of Cake Jalan Tiung

As a bonus, those who favour cakes over cookies may look forward to Cake Jalan Tiung’s petite travel cakes that are available in two flavours.

Hidzad shares, "The most popular and unique is the Cempedak Di Luar Pagar pound cake which contains luscious amounts of fresh local jammy jackfruit. Or opt for the classic French Butter pound cake just like mum used to bake at home.”

These are perfect to bring back to one’s hometown for balik kampung as they can be kept at room-temperature — hence the name "travel cakes”.

Gifting is top of mind for many, which is why Cake Jalan Tiung collaborated with local manufacturer Paper & Print KL on their gift box design. Hidzad says, "This will make unboxing our Raya cookies gift set and the travel cakes a joyous experience.”

Indeed, here’s to a blessed and joyous season ahead!Cake Jalan Tiung

No. 9, Jalan Sukun 4/7, Seksyen 4, Shah Alam, Selangor

Ramadan hours: Open daily (except Thu closed) 3pm-11:30pm

Standard hours: Open daily (except Thu closed) 8am-7pm

Web: cakejalantiung.com

IG: instagram.com/cakejalantiung/

FB: facebook.com/cakejalantiung/

To order: visit heylink.me/cakejalantiung/ or WhatsApp 012-8787258.

Ordering begins March 12; last date for orders: April 3.

Cookies available for self pick-up at shop or and delivery, daily until April 8.

Travel cakes available for self pick-up and delivery only on April 7 & 8.Grams & Ozs

2, Jalan Akuatik 13/76B, D’kayangan, Shah Alam, Selangor

For pre-orders, contact 011-19741880 or 013-3380722.

IG: https://www.instagram.com/grams.n.ozs/ Chonks! Homemade Cookies

Jalan 1/62B, Bandar Menjalara, KL

Delivery nationwide, and self pick up available.

Phone: 014-6459175

FB: https://www.facebook.com/chonks.kl/

IG: https://www.instagram.com/chonks.kl/

*Follow us on Instagram @eatdrinkmm for more food gems.

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Kenny Mah Tue, 12 Mar 2024 08:56:08 +0800 cinnamon,biskut suji,Raya cookies,holy month,Ramadan,Ramadan,Raya,Cake Jalan Tiung,Speculoos Cookies,Hazelnut Cookie Cups,Pecan Cookies,Butter Toffee Cookies,Hidzad Bin Lahuree,Nur Shafinaz Binti Abdul Rahman,cinnamon-spiced cookies with jaggery sugar,hazelnut butter cookies,Raya butter cookies,Cake Jalan Tiung’s vintage Pecan Butter Cookies,house-made toffee,sweet and salty combination,cookie flavour,sweet flavour,Hari Raya celebrations,Grams & Ozs,Rashid,Syakirah,brother-and-sister team,Norhabshah,mother,hocolate and Dark Chocolate Sea Salt,Breton cookies,Brittany region of France,buttery treat,Biskut Suji,Semperit,Biskut Arab,cereal-centric cookies,Crunchy Cornflakes,Nestum,Cranberry Oats,Grams & Griddle,Ramadan and Raya cookie orders,homemade cookies,Chonks!,R&D chef,Syed Syafie Rasyiq,Classic Chocolate Chip,Rocky Road,Red Velvet Cheesecake,Churros x Biscoff,Earl Grey Cream Cheese,Matcha Gianduja,Hojicha Bueno,Jaffa cookies,orange juice and zest,72 per cent Dark Chocolate Couverture chips,dark cocoa powder,citrus and chocolate,All Dark Hazelnut,Cranberry Nestum White Chocolate,Blackout Biscoff,cookie bonanza by Chonks!,Cake Jalan Tiung’s,Cempedak Di Luar Pagar,pound cake,jammy jackfruit,French Butter pound cake,Paper & Print KL,gift box design,Raya cookies gift
<![CDATA[Check out this 'pan mee' stall in the popular PJ Sea Park's Sun Fatt Kee Restaurant]]> https://www.malaymail.com/news/eat-drink/2024/03/11/check-out-this-pan-mee-stall-in-the-popular-pj-sea-parks-sun-fatt-kee-restaurant/122742 https://www.malaymail.com/news/eat-drink/2024/03/11/check-out-this-pan-mee-stall-in-the-popular-pj-sea-parks-sun-fatt-kee-restaurant/122742 Malay Mail

PETALING JAYA, March 11 — If you have played second fiddle to someone before, you'll know it's not a great feeling.

In the context of food in a coffee shop, it can happen since the operator tends to curate a variety of food. Some food stalls may do better than others while some feel like fillers.

At the popular Sun Fatt Kee Restaurant in Sea Park, most diners make a beeline for the curry mee or the Teochew porridge. Recently, there's also been interest for the 'Dancing King' char kway teow stall operated by a former line dance instructor.

So what about the pan mee stall there?

Look for this 'pan mee' stall in the middle of this busy coffee shop
Look for this 'pan mee' stall in the middle of this busy coffee shop

This coffee shop right opposite the Sea Park wet market houses curry mee, Teochew porridge, 'char kway teow' and chicken rice stalls but try the 'pan mee'
This coffee shop right opposite the Sea Park wet market houses curry mee, Teochew porridge, 'char kway teow' and chicken rice stalls but try the 'pan mee'

I guess I am no better since I didn't notice it until my friend raved about it. She's been visiting the stall for three straight weekends after she randomly tried it.

In the world of pan mee, different varieties offer a varying mouthfeel.

The hand pinched dough has to be silky yet thin for a supple bite. Since this is always paired with soup, it's got to be easy to slurp down with the ikan bilis brewed broth.

The dry version of 'pan mee' is topped with minced meat, 'ikan bilis' and this slightly sweet, savoury sauce
The dry version of 'pan mee' is topped with minced meat, 'ikan bilis' and this slightly sweet, savoury sauce

That's what I found at this stall. Here, the uneven dough squares were well cooked and slippery when I bit into them.

What I liked was that clear, delicately sweet broth. Served piping hot, it was incredibly satisfying with its minced pork, deep fried ikan bilis and sayur manis.

On another level of pan mee, you have the dry version. Now depending on the thickness of the noodles cranked out with the machine, it's got a different texture.

Opt for the thicker strands and eat it piping hot to enjoy the 'al dente' texture
Opt for the thicker strands and eat it piping hot to enjoy the 'al dente' texture

At the recommendation of my friend, I opted for the thicker type.

Eat it quickly once it hits your table. The strands are al dente. Each strand is slicked with the slightly sweet and savoury sauce. Add the small saucer of tangy green chilli sauce served on the side. It gives just a spicy edge to cut through the sauce.

Minced meat, ikan bilis are mixed with the noodles or just scoop them up from the bowl. You have a bowl of broth with the sayur manis and thin sliced pork on the side.

The noodles are cooked in an individual pot and served immediately
The noodles are cooked in an individual pot and served immediately

The stall offers a chilli pan mee too. It will satisfy those who chase that fiery taste of the dried chillies.

The small portion of pan mee is RM9. Upsize your bowl with an extra RM1. The chilli pan mee is RM10 for the small portion.

Pan Mee Stall, Sun Fatt Kee Restaurant, 2, Jalan 21/11b, Sea Park, Petaling Jaya. Open: 6.30am to 1.30pm. Closed on Thursday.

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

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Lee Khang Yi Mon, 11 Mar 2024 12:18:23 +0800 Check,out,this,&#039;pan,mee&#039;,stall,in,the,popular,PJ,Sea,Park&#039;s,Sun,Fatt,Kee,Restaurant
<![CDATA[Find an outstanding 'daging salai masak lemak' and more ‘Nogori’ classics at Bukit Jalil’s Lado Podeh]]> https://www.malaymail.com/news/eat-drink/2024/03/10/find-an-outstanding-daging-salai-masak-lemak-and-more-nogori-classics-at-bukit-jalils-lado-podeh/122558 https://www.malaymail.com/news/eat-drink/2024/03/10/find-an-outstanding-daging-salai-masak-lemak-and-more-nogori-classics-at-bukit-jalils-lado-podeh/122558 Malay Mail

KUALA LUMPUR, March 9 — Opened since 2022, Lado Podeh in Bukit Jalil's Aurora Place serves up Malay cuisine with an emphasis on classic dishes from Negeri Sembilan like masak lemak cili api and daging salai.

Located on the first floor, you’ll find the restaurant to your left as soon as you step in the main entrance of Aurora Place.

Inside, handwoven baskets hang overhead while paintings depicting lush padi fields surround the dining area.

Everything is carefully curated to match the "masakan asli kampung” catchline on the sign, though it is considerably more plush to match the locale.

The menu is simple but extensive, divided into sections that include preparations like gulai lemak, sambal berlado, masak kicap and more, as well as listing the various proteins for each preparation.

The dining area is carefully curated to match the 'masakan asli kampung' catchline.
The dining area is carefully curated to match the 'masakan asli kampung' catchline.

Gulai Lemak Daging Salai is one of the signatures here, and rightfully so.
Gulai Lemak Daging Salai is one of the signatures here, and rightfully so.

First, and perhaps the most important marker of any place specialising in Negeri Sembilan food is Gulai Lemak Daging Salai (RM50); here, tender pieces of smoked beef cooked in a creamy and deceptively spicy gulai make for a superb centrepiece in the family-style meal.

The kuah is a brilliant shade of yellow, thick from plenty of santan and rich with elements like lemongrass, turmeric and tamarind slices.

The heat comes across as more of a slow burn than a slap in the face, allowing for more than a few ladlefuls before beads of sweat inevitably begin to form.

Sambal Berlado Ayam (RM50 for six pieces) is another dish of Minang origin that I often find hard to resist, though here it differs from the bright-red appearance one might expect.

Instead, it sported a slight green tinge that suggested a flavour-packed sambal full of onions and green chillies.

Sambal Berlado Ayam looks and tastes a little greener than others but it is still a standout dish.
Sambal Berlado Ayam looks and tastes a little greener than others but it is still a standout dish.

Ayam Masak Kicap is a good non-spicy option.
Ayam Masak Kicap is a good non-spicy option.

This is slathered all over big meaty chunks of fried chicken — mostly the thigh part, meaning it retains plenty of moisture while being the perfect canvas for the addictive sambal.

For those who can’t handle spicy food, Ayam Masak Kicap (RM45 for six pieces) is a viable option.

Hunks of fried chicken (again) are covered in a sweet soy sauce that’s dark in colour but light in consistency, with fresh red chillies, tomatoes, ginger and a sprig or two of lemongrass rounding out the aromatics.

Common as it may be, the Terung Berlado (RM22) here is a picture-perfect pile of purple and brown, topped with plenty of crunchy and salty ikan bilis. Each bite is a duet of soft and crunchy textures that’s simply a joy to eat.

Terung Berlado is executed masterfully at Lado Podeh.
Terung Berlado is executed masterfully at Lado Podeh.

Ulam-ulaman and Ikan Masin help to balance the rest of the meal.
Ulam-ulaman and Ikan Masin help to balance the rest of the meal.

With helpings of rice, all of the above is plenty and more — but I suggest balancing out the meal with some Ulam-ulaman (RM6) and Ikan Masin (RM8).

The former is an assortment of raw tomatoes, cucumbers, four-angled beans and ulam raja, all of which provide a much-needed and refreshing edge.

It’s served with a helping of sambal belacan, which provides a savoury counter to the rest of the dishes together with the ikan masin.

For Ramadan, Lado Podeh will be offering a buka puasa buffet during the weekend.

Also, under the same Lado Group, they opened Lado in Pavilion Damansara Heights this February. The menu in Lado also covers masakan Ngori but with different dishes. For Ramadan, there will be a buka puasa buffet daily. For more details on Lado, visit their Instagram @ladomalaysia

The neon-coloured sign of Lado Podeh is hard to miss, even during the day.
The neon-coloured sign of Lado Podeh is hard to miss, even during the day.

Lado Podeh

Lot A-01-02 & A-01-03, Aurora Place, Persiaran Jalil 1, Bukit Jalil, Kuala Lumpur

Open daily, 11am-6pm. Closed on Friday

Tel: 03-5033 3150

WhatsApp: +6016-512 2737

Instagram: @ladopodeh

Website: @ladopodeh.com

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

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Ethan Lau Sun, 10 Mar 2024 11:04:37 +0800 Find,an,outstanding,&#039;daging,salai,masak,lemak&#039;,and,more,‘Nogori’,classics,at,Bukit,Jalil’s,Lado,Podeh
<![CDATA[From croissants to cocktails: How a bakery-café transforms into a speakeasy after sundown]]> https://www.malaymail.com/news/eat-drink/2024/03/09/from-croissants-to-cocktails-how-a-bakery-cafe-transforms-into-a-speakeasy-after-sundown/122384 https://www.malaymail.com/news/eat-drink/2024/03/09/from-croissants-to-cocktails-how-a-bakery-cafe-transforms-into-a-speakeasy-after-sundown/122384 Malay Mail

COMMENTARY, March 9 — Wake up with croissants, wind down with cocktails.

This seems to be the mantra of a friendly neighbourhood shop in the quiet enclave of Taman Desa. In the morning, as early as 8am, the shop opens its doors as Café Superfluous and offers residents freshly baked pastries and flat whites. By sundown, the café transforms into Conti’, a speakeasy for chill-out evenings.

Imagine tucking into a chicken bakkwa & floss croissant a little after dawn, while slowly sipping on a milky latte. A perfect pick-me-up to get one ready for the day ahead.

Twelve hours later, when dusk has come and gone, that same latte can take on a new coat in the form of a Moutai Latte (known as máotái nátiě in Mandarin, a blend of espresso, milk and Moutai, a type of Chinese clear liquor).

One location, two spaces. One location, two functions.

This approach to dividing the use of a venue between two times of day isn’t entirely new, of course. There is no better example than our traditional coffee shop, where it fulfils the role of a kopitiam in the morning, with myriad stalls offering different local delicacies, and gets taken over by a daichow in the evening, which is more like a casual Chinese restaurant.

But more Western-style establishments like bakeries, cafés, pâtisseries and cocktail bars tend to stay on a more conventional path of opening and closing as a single eatery.

I never understood why.

Seems like a waste of resources.

So colour me curious when, some months ago, I noticed that Café Superfluous had put up a notice that another entity would utilise the same space in the evenings.

Café Superfluous’ soy 'gula Melaka' cruffin (“croissant + muffin”).
Café Superfluous’ soy 'gula Melaka' cruffin (“croissant + muffin”).

Did this mean I could get a soy gula Melaka cruffin (“croissant + muffin”) paired with an intense piccolo latte at night now?

Not quite.

Instead what we do get is the same gently lit, salmon-hued interior with lime-green accents further darkened with lamps at each table. Cocktails, rather than coffee (though the latter isn’t necessarily missing; more on that later).

A gently lit, salmon-hued interior with lime-green accents.
A gently lit, salmon-hued interior with lime-green accents.

Instead of chamomile tea, one could order a Chamomile Elixir made from chamomile infused gin, bitter bianco and lilet blanc; the elegant herbal notes belying its strong kick.

If, by day, one is greeted by the verdant shrubs in the plant box at the café entrance, this potent hit of greenery is echoed in the single mint leaf in Conti’s Clarity Zero, a clarified concoction that juxtaposes white rum and soda with refreshing mint and lime.

And perhaps the perfect nightcap for hardcore night owls: Conti’s Junglebird which features aged rum, Campari and lime, topped with a slice of hand-torched dehydrated pineapple.

The mint leaf in the Clarity Zero is echoed in the plant box at the café entrance.
The mint leaf in the Clarity Zero is echoed in the plant box at the café entrance.

This last ingredient makes me wonder if I would find a pineapple studded pastry when I return to Café Superfluous the next morning. The world loves patterns, after all. We seek them exhaustively.

Beyond an obsessive compulsive predilection for identifying motifs (where none might actually exist in the first place), I am forever guided by the old adage of “Waste not, want not.”

There is something pleasing in seeing how some entrepreneurial spirits (no pun intended) have found ways to make most of what they have.

Conti’s Junglebird features aged rum, Campari and lime, topped with a slice of hand-torched dehydrated pineapple.
Conti’s Junglebird features aged rum, Campari and lime, topped with a slice of hand-torched dehydrated pineapple.

Perhaps too few to matter, you might think.

There is a sea change, however. More and more eateries are discovering the benefits of sharing a location (and thus, splitting up the rent), particularly if one serves a daytime crowd and the other more of an evening audience.

Another example would be Airplane Mode Coffee, a café in Taman Rasa Sayang, PJ run by veteran barista Sing Thong. Offering excellent cuppas and charcoal grilled cha siu by day, the space is then taken up by OrenoShokuji, a creative and casual Japanese bar and restaurant at night.

From coffee to coffee-infused cocktails.
From coffee to coffee-infused cocktails.

Other possibilities abound. An economy rice shop in the AM, a ramen-ya in the PM, maybe? And so on.

Earlier I confessed a penchant for seeing designs where none exist.

Yet when the bartender at Conti’ decides to conjure up some off-menu coffee-infused cocktail (more like shots, to be honest), the way it harkens back to the coffee that is served by Café Superfluous in the morning is deeply pleasurable.

Wake up with croissants, wind down with cocktails. Waste not, want not. Seek the patterns, and be pleased.


Café Superfluous

35, Jalan Bukit Desa 5, Taman Bukit Desa, KL

Open daily 8am-5pm

FB: facebook.com/cafesuperfluous/

IG: instagram.com/cafesuperfluous/


Conti’

35, Jalan Bukit Desa 5, Taman Bukit Desa, KL

Open daily (except Mon closed) 6pm–1am

IG: instagram.com/conti.apostrophe/

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Kenny Mah Sat, 09 Mar 2024 10:43:30 +0800 Chicken bakkwa & floss croissant,Café Superfluous by day,Moutai Latte at Conti’ by night,gula Melaka cruffin,croissant muffin,croissants,Café Superfluous,Moutai Latte,Taman Rasa Sayang,Sing Thong,OrenoShokuji
<![CDATA[Get a bowlful of nostalgia from this 50-year plus porridge stall in PJ Old Town's Medan Selera Jati]]> https://www.malaymail.com/news/eat-drink/2024/03/08/get-a-bowlful-of-nostalgia-from-this-50-year-plus-porridge-stall-in-pj-old-towns-medan-selera-jati/122167 https://www.malaymail.com/news/eat-drink/2024/03/08/get-a-bowlful-of-nostalgia-from-this-50-year-plus-porridge-stall-in-pj-old-towns-medan-selera-jati/122167 Malay Mail

PETALING JAYA, March 8 — For over 50 years, this stall has been feeding the residents in PJ Old Town with their smooth porridge.

Open from 3pm onwards, you will see a steady stream of people coming to get their porridge.

Some will sit at the food court benches to relish the porridge hot from the pot. Others will pack home their orders.

My personal favourite here is their Mixed Porridge or chee chap chuk. The term "mixed" in this context refers to an assortment of braised offal. You have crunchy bites too, with deep fried intestines. There's also a coagulated blood cube.

A small portion is RM5, while the larger size goes for RM6.

Since my favourite stall in ICC Pudu closed after the pandemic, this is the place I visit for my chee chap chuk fix.

As the years go by and inflation has risen, one can spot the differences.

The porridge is a little more watery than before. However, that magic ratio of water and rice boiled down still gives you a silky smooth porridge that is easy on the stomach.

Poached chicken with a slightly firmer texture is lightly doused with soy sauce.
Poached chicken with a slightly firmer texture is lightly doused with soy sauce.

One bowl makes a light meal. Bigger appetites can double up the portions.

Braised offal dot the surface of my porridge. As I scoop the bottom of the bowl, there's more. There's no fear of funky smells. Those years of experience means they're cleaned thoroughly.

I like pairing it with a plate of poached chicken. Here the chicken isn't the mushy type. Instead, it has a slight bite with a smooth skin.

The spread of braised offal, crunchy deep fried intestines and poached chicken.
The spread of braised offal, crunchy deep fried intestines and poached chicken.

Lightly doused with soy sauce, it goes well with the porridge. My poached chicken sets me back by RM6.

They do have other options like fish porridge, where raw fish is served on the side or chicken porridge but no matter what, it's always the mixed porridge for me.

As orders from customers are shouted out, I realised they also serve rice with the poached chicken. There's also an option to match the mixed offal with soup.

Sit here to relish the porridge hot from the pot from this mixed porridge stall with more than 50 years' experience.
Sit here to relish the porridge hot from the pot from this mixed porridge stall with more than 50 years' experience.

Maybe next time, I'll deviate from my order but at this moment, nothing satisfies more than this humble bowl of silky, slightly watery porridge.

That's the true taste of nostalgia.

Mixed Porridge Stall, Stall No. 21, Medan Selera Jati, Jalan 1/12, Section 1, Off Jalan Othman, Petaling Jaya. Open: 3pm to 8.30pm. (Wednesday to Sunday). Closed on Monday and Tuesday.

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Lee Khang Yi Fri, 08 Mar 2024 10:13:40 +0800 porridge,PJ porridge stall,PJ Old Towns Medan Selera Jati,Medan Selera Jati,smooth porridge,chee chap chuk,Mixed Porridge
<![CDATA[Solaris Mont Kiara's SanKoDo brings forth rare, fish-forward style ‘niboshi’ ramen]]> https://www.malaymail.com/news/eat-drink/2024/03/07/solaris-mont-kiaras-sankodo-brings-forth-rare-fish-forward-style-niboshi-ramen/121926 https://www.malaymail.com/news/eat-drink/2024/03/07/solaris-mont-kiaras-sankodo-brings-forth-rare-fish-forward-style-niboshi-ramen/121926 Malay Mail

KUALA LUMPUR, March 7 – Just under a year ago, we featured Kakiya Umihiko in Solaris Mont Kiara that served fresh Japanese oysters and "Tokyo-Italian" style pasta.

While that concept closed at the tail end of November last year, taking its place is SanKoDo, which specialises in niboshi ramen and is also the first overseas branch of the Niboshi-Kessha group which hails from Aomori, Japan.

Look for the colourful sign out front.
Look for the colourful sign out front.

The interior of SanKoDo.
The interior of SanKoDo.

Apparently SanKoDo is also part of the Sakanaya Umihiko group in Malaysia that operates a restaurant in Lot 10 serving fresh seafood from Japan. Kakiya Umihiko was also one of their outlets.

Niboshi refers to dried sardines or anchovies, which are the base of the broth here.

It’s no secret that KL – and the rest of Malaysia, to some extent – finds itself in the clutches of a ramen scene decades in the making.

But while tonkotsu and even tsukemen have never been easier to find, lesser-known varieties like niboshi ramen remained elusive, at least until now.

Despite its name, Niboshi Cappuccino Ramen (RM28) does not have any coffee.

Instead, the name refers to the frothy and creamy layer atop the broth, which comes in three levels – the third level is the strongest in niboshi flavour and closest to what one might find in Japan.

However, I found that even the first level pulled no punches in terms of dried anchovy flavour, delivered via the thick and strangely grey-looking broth.

Even so, it allowed the combination of pork and chicken bases which make up the rest of the broth to shine a little more, rounding out the intensely fishy and savoury flavour profile with rich, fatty and slightly sweet notes.

On every table is a small bottle of white vinegar, of which a few drops go a long, long way in keeping the broth from becoming cloying in a piscine manner.

A razor-thin slice of rather ordinary charshu seems to be there for the sake of it, wholly outdone by the sweet, crunchy bamboo shoots and firm, springy noodles.

It’s a delightful bowl, even if a breath mint is in order once you’re finished.

Oyster Ramen is another delightful option with a much porkier broth.
Oyster Ramen is another delightful option with a much porkier broth.

Another great bowl was the Oyster Ramen (RM38). While there is a light cream-coloured splash of froth, the emulsified broth is mainly tan in colour and tastes like an incredibly porky version of what you’ll find in oyster mee sua, without the starch-thickened texture.

The result is a rich, savoury and very sweet broth that’s as filling as it is delicious. A lone but fairly large and plump fresh oyster is reason enough to forgo the twice-forgettable charshu, which ends up just getting in the way.

Jikasei Yaki Gyoza is made in-house.
Jikasei Yaki Gyoza is made in-house.

If you’re still feeling peckish, the Jikasei Yaki Gyoza (RM15) is a good shout.

The wrappers are delicate and nicely crisp on the bottom, and the filling of mince is coarse with plenty of bite as opposed to being an unidentifiable mixture.

Each bite is juicy in a way that suggests they are made in-house, which seems to be the case as indicated by jikasei, which means homemade in Japanese.

Currently, they are running a promotion with Saki Chan, a popular Japanese Youtuber based in Malaysia, where you can order a miso ramen and pork cutlet for RM30. There's also a chance to score Polaroid photographs of Saki Chan when you order the set. The promotion is valid until March 31.

SanKoDo 三光堂 Solaris Montkiara

16, Jalan Solaris 3, Solaris Mont Kiara, Kuala Lumpur

Open daily, 11am-3pm, 5.30-10.30pm

Tel: 03-6211 2700

Take note, the signboard on the restaurant reads Restoran Sankodo Aomori.

Facebook: @SankodoSolarisMontKiara

Instagram: @ramensankodo

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Ethan Lau Thu, 07 Mar 2024 09:53:05 +0800 Solaris,Mont,Kiara&#039;s,SanKoDo,brings,forth,rare,,fish-forward,style,‘niboshi’,ramen
<![CDATA[For a change, try this homestyle Taiwan braised pork belly 'ramen', fruit 'rojak' and 'tong sui' at Taman Bukit Indah's Kokan Kopitiam]]> https://www.malaymail.com/news/eat-drink/2024/03/06/for-a-change-try-this-homestyle-taiwan-braised-pork-belly-ramen-fruit-rojak-and-tong-sui-at-taman-bukit-indahskokan-kopitiam/121682 https://www.malaymail.com/news/eat-drink/2024/03/06/for-a-change-try-this-homestyle-taiwan-braised-pork-belly-ramen-fruit-rojak-and-tong-sui-at-taman-bukit-indahskokan-kopitiam/121682 Malay Mail

KUALA LUMPUR, March 6 — Variety in coffee shops is much welcomed.

Staples like chicken rice, prawn noodles, chee cheong fun and so forth have our stomachs all the time.

Once in a while, try something new like this stall in Kokan Kopitiam that serves Taiwan braised pork belly or lu rou, with rice or ramen.

You may dismiss the other noodle offering, simply referred to as Pork Belly Soup Ramen (RM11), since it sounds so ordinary.

Classic Taiwan Braised Pork Ramen is the OG where the soft, braised pork belly pairs well with the smooth noodles.
Classic Taiwan Braised Pork Ramen is the OG where the soft, braised pork belly pairs well with the smooth noodles.

Two sauces for two noodles giving different flavour profiles, where the chilli oil zings in your mouth with a tingling spice and the bright red chilli sauce brings spicy and tangy notes (left). The stall also serves homemade 'tong sui' like this one with peach gum, red dates and longan (right).
Two sauces for two noodles giving different flavour profiles, where the chilli oil zings in your mouth with a tingling spice and the bright red chilli sauce brings spicy and tangy notes (left). The stall also serves homemade 'tong sui' like this one with peach gum, red dates and longan (right).

In fact, it feels like a riff of Dan Zai noodles which is popular in Tainan. It traces its origins to 1895 where a food vendor would carry a shoulder pole with a bucket of broth and noodles to sell. As it was a way to earn money during his off season, it became known as "slack season" noodles.

Apparently, it's that type of noodle where there's no fixed recipe. There's a general guideline but some just add your own personal touches to it, making each bowl different.

In this version, you have the pork, poached prawns and garlic puree, served with ramen and a clear pork broth. Usually minced pork is served but in this case, the stall owner took the shortcut to serve it with the braised pork belly.

This stall gives the dish its own spin with the use of shredded wood ear fungus and carrots. The result is a comforting bowl one can happily eat for a light meal.

Fresh Fruit Rojak uses a milder sauce and lots of ground peanuts for its assorted mix of fruits and vegetables.
Fresh Fruit Rojak uses a milder sauce and lots of ground peanuts for its assorted mix of fruits and vegetables.

Find the stall right at the back of the coffee shop.
Find the stall right at the back of the coffee shop.

What makes it better is the chilli oil served with it. This one is a marriage of local dried shrimps and soybean paste. It feels like an upgraded Lao Gan Ma sauce that zings in your mouth. If they sold that, I would happily buy a bottle to eat with everything.

If you're fastidious about original dishes, there's the Classic Taiwan Braised Pork Ramen (RM9.50). It may look strange since braised pork is usually served with rice but in Taiwan, they do offer this option.

The smooth noodles with a slight bite are a good companion for the soft meat and the mild tasting braising sauce. You get a hard boiled egg and cucumbers. A bright red chilli sauce brings spicy, tangy flavours to the whole ensemble.

This stall also offers tong sui that changes daily. The day I visited it was serving Peach Gum, Red Dates and Longan tong sui (RM6). It's a big bowl that is not too sweet and good to clear your palate.

The coffeeshop is often packed with diners.
The coffeeshop is often packed with diners.

Some patrons prefer the shelter of a big tree that allows them to enjoy the breeze.
Some patrons prefer the shelter of a big tree that allows them to enjoy the breeze.

You can also get Fresh Fruit Rojak (RM9.50). It's a mix of cucumber, yam bean, mango and pineapple. Fritters give it crunch, while the sauce leans towards a milder taste. It's also a bit thinner than what I like, hence the sauce doesn't cling to the fruits well so extra effort needs to be made to ensure each piece is generously coated with the sauce. They're generous with the ground peanuts though.

There's also Dong Bei Kimchi, apparently a more refreshing and less sweet version compared to the Korean ones. Some patrons also order the kimchi to be taken away.

The corner coffee shop is packed with patrons inside and even outside, where some prefer to sit under the tree.

The corner coffee shop is near the busy Taman Gembira stretch of eateries where you get all types of food.
The corner coffee shop is near the busy Taman Gembira stretch of eateries where you get all types of food.

Taiwan Braised Pork Stall, Kokan Kopitiam, 2, Jalan Perisa 1, Taman Bukit Indah, Kuala Lumpur. Open: 8.30am to 2pm (Monday to Friday), 7.30am to 2pm (Saturday and Sunday). Closed on the first Monday of the month.

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Lee Khang Yi Wed, 06 Mar 2024 08:45:13 +0800 homestyle Taiwan braised pork belly,taiwan,braised pork belly,fruit rojak,tong sui,Taman Bukit Indah,Kokan Kopitiam,coffee shops,chicken rice,prawn noodles,chee cheong fun,lu rou,rice,Pork Belly Soup Ramen,noodle,Dan Zai noodles,Tainan,broth,pork,poached prawns,garlic puree,pork broth,minced pork,pork belly,wood ear fungus,carrots,chilli oil,dried shrimps,soybean paste,Lao Gan Ma,sauce,Classic Taiwan Braised Pork Ramen,hard boiled egg,cucumbers,red chilli sauce,Spicy Sauce,tangy flavours,Peach Gum,Red Dates,Longan tong sui,cucumber,yam bean (sar kot),mango,PINEAPPLE,Dong Bei Kimchi,Korean,kimchi
<![CDATA[Bringing you happiness, one pouch at a time: Gyoza For Life’s crowd pleasing flavours, from Thai ‘krapao’ to Sichuan ‘mala’]]> https://www.malaymail.com/news/eat-drink/2024/03/05/bringing-you-happiness-one-pouch-at-a-time-gyoza-for-lifes-crowd-pleasing-flavours-from-thai-krapao-to-sichuan-mala/121491 https://www.malaymail.com/news/eat-drink/2024/03/05/bringing-you-happiness-one-pouch-at-a-time-gyoza-for-lifes-crowd-pleasing-flavours-from-thai-krapao-to-sichuan-mala/121491 Malay Mail

KUALA LUMPUR, March 5 — Pouches of meat and flavour. This is perhaps the best way to describe the handmade dumplings by Gyoza For Life. The freshly wrapped gyozas are bursting with flavour and every bit as good as those found in brick-and-mortar restaurants.

Gyoza For Life was founded by Adrian Choong, 30, who did not come about the F&B (food and beverage) field via the usual route. Rather than a culinary background, he majored in acting at Dalhousie University in Halifax, Canada.

Choong was also based in Canada for five years as an actor prior to forming Gyoza For Life in 2021. He says, “I performed in various platforms: regional theatres in Halifax and New Brunswick, television (Let’s Get Physical in 2017) and film, acting alongside Sigourney Weaver in The Good House in 2018.”

Just when Choong’s acting career began building momentum, the Covid-19 pandemic happened and everything in the entertainment industry halted. He returned to Malaysia and was roped in to help his cousin who was selling homemade gyozas on a part-time basis.

Choong recalls, “My cousin would make the gyozas, and I would help market and deliver them. And to be honest, I found a lot of joy in doing that: I learned so much through these interactions, enjoyed listening to countless wonderful stories and most importantly, formed a community.”

Once the lockdown was lifted, Choong’s cousin returned to working full-time. He says, “I saw this opportunity to use the gyoza making skills that I learned from him and started Gyoza For Life.”

Coming up with the current line-up of flavours, which is separated into three broad categories (Classic, House Specials and Seasonal), was an organic process that came with trial and error.

Every gyoza is carefully filled and wrapped by hand.
Every gyoza is carefully filled and wrapped by hand.

“Our Original Flavour is a classic pork and chives gyoza,” Choong shares. “Which is mostly what people traditionally associate gyozas or dumplings with. My cousin and I originally (no pun intended) started only with this flavour, hence it’s the Classic.”

As the business grew, the actor side started nagging at the entrepreneurial half: How could he take something traditional and be creative with it?

Choong says, “I started listing down all the foods that I love, and then from that list, narrowing it down to what the majority of people in Malaysia love to eat.”

From this bout of ideation, Gyoza For Life next launched their Japanese Curry and Bak Kut Teh flavours. Choong says, “It’s never been done before, so definitely we were a little nervous, but we kept pushing through and really helped our audiences to think out of the box when it comes to gyozas or dumplings.”

Freshly-made gyozas, ready to be boiled or fried.
Freshly-made gyozas, ready to be boiled or fried.

The response from customers was highly encouraging. More importantly, Choong was now able to take the feedback he received to create new flavours, such as Sawadee Kra Pao or stir fried holy basil with minced pork, one of their House Specials.

He explains, “We wanted to add a spicy but not too spicy gyoza to our menu, and Malaysians love Thai food. I remembered being in Thailand and addicted to krapao. It was a perfect combo, and our customers love it.”

This Thai-inspired flavour remains Gyoza For Life’s bestselling product and has been featured on 8TV’s HoChak programme.

Juicy meat inside a fried gyoza (left). Gyoza For Life’s founder Adrian Choong (right).
Juicy meat inside a fried gyoza (left). Gyoza For Life’s founder Adrian Choong (right).

For recipe development, Choong consults with researchers in the F&B industry before rolling out several versions and sending out testers to their existing customers for further feedback.

He adds, “When our customers wanted something spicier, my aunt — who’s from Sichuan — and I collaborated in creating our Mala Gyozas. We decided that our málà could use more flavouring and less fire, to be accessible to more people.”

The result is a not too spicy gyoza that is more balanced, flavour-wise. The moist pork is paired with wood-ear fungus and spices imported directly from Sichuan province in China.

Making the bestselling, Thai-inspired Sawadee Kra Pao gyoza.
Making the bestselling, Thai-inspired Sawadee Kra Pao gyoza.

That desire to appeal to as many segments of the market and differing palates originates in Choong’s innate people-pleasing nature. Plus, it’s sound business practice during the building phase when one is trying to identify and carve out a niche.

He shares, “We have three new gyoza flavours at a weekend pop-up event at Pohutukawa Coffee in PJ, on March 23-24. It is our first dine-in experience, in collaboration with Pohutukawa Coffee as well as Many Aprons and Floratorie.co.”

Gyoza For Life will continue to expand their reach with more pop-up events, food expos as well as launching new flavours for their addictive dumplings.

Choong says, “Three years in, we continue to push boundaries and think differently. People who once thought ‘Eww... krapao in gyoza form?’ are now our repeat customers. We want every bite to be fun, exciting and surprising.”

The Mala Gyoza is co-created with Choong’s aunt who hails from Sichuan, China.
The Mala Gyoza is co-created with Choong’s aunt who hails from Sichuan, China.

This might explain Gyoza For Life’s slogan: Bringing you happiness, one pouch at a time.

In accordance with this philosophy, Choong rewards diehard fans of his gyozas with seasonal flavours. For the recent Chinese New Year celebrations, they created one filled with juicy pork jerky, smoked onions, charred garlic, and mixed with smoky homemade bak kwa marinade.

He says, “We are definitely keen on doing more seasonal flavours. Maybe nian gao oozing out of the gyoza? Or a fancy poon choy gyoza? We have loads of ideas. We shall see!”

Gyoza For Life

Web: https://gyozaforlife.oddle.me/en_MY/

FB: https://www.facebook.com/gyozaforlife

IG: https://www.instagram.com/gyozaforlife2.0/

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Kenny Mah Tue, 05 Mar 2024 10:21:45 +0800 Gyoza,Sichuan ‘mala,Flavours of Business,Gyoza For Life,handmade dumplings,Adrian Choong
<![CDATA[Curb your Chiang Mai cravings for 'khao soi', 'khanom jeen' and more at PJ's Taman Bukit Emas Sood Yod Thai]]> https://www.malaymail.com/news/eat-drink/2024/03/04/curb-your-chiang-mai-cravings-for-khao-soi-khanom-jeen-and-more-at-pjs-taman-bukit-emas-sood-yod-thai/121303 https://www.malaymail.com/news/eat-drink/2024/03/04/curb-your-chiang-mai-cravings-for-khao-soi-khanom-jeen-and-more-at-pjs-taman-bukit-emas-sood-yod-thai/121303 Malay Mail

PETALING JAYA, March 4 — Driving down the Damansara-Puchong Expressway (LDP) is often a test of one's patience, especially during peak hours.

When I'm in standstill traffic, my eyes tend to wander a bit. And near the part of the expressway where the shophouses face the Kelana Jaya LRT Station, I spied this crazy name "Sood Yod".

At first glance, I actually thought it was profanity. Later, I found out it actually means "awesome" in Thai and in this case refers to an eatery showcasing Chiang Mai food.

Curious about the place, I went there one weekend.

With the heatwave we have been experiencing, we appreciated the powerful air-conditioner just across from our table.

Sood Yod Thai's eye catching red, blue and white lanterns pay tribute to the Thai flag.
Sood Yod Thai's eye catching red, blue and white lanterns pay tribute to the Thai flag.

Playful touches to the decor made us go "wow". Who can resist those multiple lanterns in red, blue and white hues. Keen eyes can spot how that sequence of colours resembles the Thai flag.

You also have two murals, including one that will evoke travel nostalgia with a map showing Chiang Mai's landmarks. My friend was happily reminiscing her last trip to Chiang Mai, pointing out each landmark on the map.

The food here stays true to the owner's Northern Thailand upbringing. For instance, the Khanom Jeen Nam Ngiao uses a recipe passed down from her grandmother where the broth uses cherry tomatoes and the flowers of the red cotton tree for a tart and sweet flavour combination. It's served with minced pork, chicken feet, pork ribs and coagulated blood cubes.

We didn't get to try it this round but it's definitely on the list for my next visit. My other friends are already planning a visit soon.

Murals like this one depicting landmarks all around Chiang Mai evokes memories about the place.
Murals like this one depicting landmarks all around Chiang Mai evokes memories about the place.

Here, the spiciness is dialled back, typical of what's found in Chiang Mai. Diners who prefer smoking hot heat in their dishes can request more chillies.

The menu covers a wide variety of noodles aside from the signature khao soi and khanom jeen. There's kway chap, their version of wantan mee, pork noodles served with kuey teow,

The rice selection is compact, with of course the iconic Khao Kha Moo or stewed pork leg. The soft wobbly pork is also paired with egg noodles.

Other rice dishes include those with green curry with chicken or fish and a crispy chicken fillet. You also have their Tom Yam Nam Sai, a clear version served with assorted seafood and the heart of the coconut palm.

Khao Soi Kai (RM16) is the poster child of Chiang Mai cuisine.

This could be the best Khanom Jeen Nam Ya Pu with that super fresh flower crab with sweet flesh.
This could be the best Khanom Jeen Nam Ya Pu with that super fresh flower crab with sweet flesh.

'Hoi jor' is a maxed up version of the old school Chinese crab balls (left). What makes this 'hoi jor' exceptionally good is that pocket of fresh crab meat hidden inside (right)
'Hoi jor' is a maxed up version of the old school Chinese crab balls (left). What makes this 'hoi jor' exceptionally good is that pocket of fresh crab meat hidden inside (right)

Sunshine yellow crunchy egg noodles top a bowl of smooth egg noodles with an orange hued curry rich with coconut milk. You will find a piece of chicken leg, perfectly cooked till the meat is juicy and easily tears apart from the bone. There's also two tiny pork balls.

On the side, you're given a wedge of lime, sliced onions and pickled mustard greens. Squeeze the lime and toss the garnishes inside your bowl. For a spicier kick, add a spoonful of Thai dried chilli powder from the condiments placed on the table.

Slurp down that combination of the crunchy noodles with the slippery noodles with that gentle curry with just a hint of spiciness. It may not be the most fragrant version but it fixed my cravings for khao soi without leaping on an aeroplane.

Level up your khao soi with their freshwater prawn version. Available at RM23 and subject to availability, your humble chicken is given a fairy godmother transformation to a huge specimen of freshwater prawn. There's also a crispy chicken fillet version too for RM16.

Crab is featured in two dishes here.

Premium Sai Ua is the iconic Chiang Mai pork sausages eaten with vegetables or sticky rice hidden in that tiny woven basket (left). Tam Khao Poad is good for those who like spicier flavours with their mixture of corn, tomatoes, baby eggplants and peanuts (right).
Premium Sai Ua is the iconic Chiang Mai pork sausages eaten with vegetables or sticky rice hidden in that tiny woven basket (left). Tam Khao Poad is good for those who like spicier flavours with their mixture of corn, tomatoes, baby eggplants and peanuts (right).

Nam Prik Noom with Khaep Moo was a good way to fix cravings for crispy pork cracklings but the toasted green chillies dip had a flat taste.
Nam Prik Noom with Khaep Moo was a good way to fix cravings for crispy pork cracklings but the toasted green chillies dip had a flat taste.

Khanom Jeen Nam Ya Pu (RM35) sees Thai laksa given a luxury makeover with half of a flower crab. Usually I would dismiss this as a way to just boost the price of a dish. I was proven wrong as the flower crab was probably the best I have tasted with its delicate, sweet flesh.

You'll need to get your hands dirty to scrape every bit of the meat from the crab but it's worth it. You do get some crabmeat on top of the laksa but nothing beats digging for it yourself. Spoon a little of the creamy curry with your smooth rice noodles and crabmeat to enjoy. There's also pickled mustard greens, long beans, bean sprouts, Thai basil and fish balls to add to your laksa.

The crab theme continues with their Hoi Jor. In the same vein as those crab balls served in Chinese restaurants, this version is a little different. There's a jumbo version, where two nuggets are priced at RM15. Or go for the regular sized one, where three pieces are RM12.

I've often wondered where the crab is in those crab balls at Chinese eateries, as all I taste is minced pork in their versions. Well, this Hoi Jor is chock full of crab meat wrapped in a blanket of minced pork. It's encased in beancurd skin and deep fried. You dip it in sweet plum sauce but I prefer eating it on its own to relish the sweet crabmeat taste. It was so tasty my friend brought home another portion to share with her husband.

We went mad over the snacks since they were a wide selection of tasty bites. You have Moo Ping (grilled pork skewers), Thai fish cakes, BBQ pork balls and fried wantans.

Mango Sticky Rice is the best way to end a meal and this version boasts sweet, just ripe mango with sticky rice and a touch of coconut milk.
Mango Sticky Rice is the best way to end a meal and this version boasts sweet, just ripe mango with sticky rice and a touch of coconut milk.

Another Chiang Mai must-eat is sai ua or sausages packed with minced pork and a medley of aromatic herbs and spices. On the original menu, it's not available but they added back the Premium Sai Ua in the additional menu. Select from two sizes, either 125 grams with sticky rice for RM22 or 250 grams with sticky rice for RM38.

The sausages are served slightly warm and sliced. You can eat it with a salad of raw vegetables. Or open the small woven basket and find a plastic bag filled with piping hot steamed sticky rice to eat the sausages with.

Spying on our neighbours, we saw them relishing pig skin crackers or khaep moo. We decided to try the Nam Prik Noom with Khaep Moo (RM12).

While the pig skin crackers were absolutely the best, the grilled green chillies dip didn't live up to our expectations. Usually it needs to be pungent and spicy to complement the raw vegetables but this dip fell flat.

On the other spectrum, we instead found the heat in the Tam Khao Poad (RM15) or the corn salad. While we enjoyed the corn, cherry tomatoes and baby eggplants salad topped with peanuts, the salad dressing that was used was super spicy.

The Thai eatery is located at the row of shophouses that houses Pathlab, which is adjacent to the Damansara-Puchong Expressway (LDP) and right across the Kelana Jaya LRT station.
The Thai eatery is located at the row of shophouses that houses Pathlab, which is adjacent to the Damansara-Puchong Expressway (LDP) and right across the Kelana Jaya LRT station.

You also have various salads, like sour mango and papaya too. If you have done your research and seen the fruit salad in social media, that's not on the menu anymore.

Desserts are a choice of only two items. One is the unusual grass jelly served with milk and caramel. The other is the ubiquitous Mango Sticky Rice (RM12).

It's a dessert anchored on the ripeness of the mangoes. This one was perfect, with golden yellow ripe flesh that was sweet. Their version of sticky rice tends to be more lumpy than I like but it's still good eaten warm with a little coconut milk with the sweet mango.

Occasionally there's special seasonal items too at the counter. I managed to grab a bottle of Thai orange juice for RM8. It's made from those green skinned oranges you find at roadside stalls. As these oranges aren't acidic like the ones we usually get, this produces a bright orange juice that is incredibly sweet and fragrant. Drink it chilled to beat the heat.

Parking can be a nightmare during the weekdays. It's relatively easier during the weekends. Alternatively, their food is also available on GrabFood and Food Panda, for easy convenience.

Sood Yod Thai, 71, Jalan SS25/2, Taman Bukit Emas, Petaling Jaya. (next to Sovotel Boutique Hotel) Open: 11.30am to 2.30pm, 5.30pm to 10.30pm. Closed on Monday. Tel:017-3955069. Instagram: @soodyodthai

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Lee Khang Yi Mon, 04 Mar 2024 12:19:09 +0800 Chiang Mai,khao soi,khanom jeen,PJs Taman Bukit Emas Sood Yod Thai,Sood Yod,Thai,Chiang Mai food,Northern Thailand,Khanom Jeen Nam Ngiao,cherry tomatoes,red cotton tree,tart,sweet flavour,chicken feet,pork ribs,coagulated blood cubes,chillies,smoking hot heat,Kway Chap,wantan mee,pork noodles,kuey teow,Khao Kha Moo,stewed pork leg,pork,egg noodles,rice,green curry with chicken,curry with chicken or fish,green curry with chicken or fish,crispy chicken fillet,Tom Yam Nam Sai,seafood,coconut palm,Khao Soi Kai,Chiang Mai cuisine,Sunshine yellow crunchy egg noodles,orange hued curry rich,coconut milk,chicken leg,pork balls,limes,sliced onions,pickled mustard greens,Thai dried chilli powder,crunchy noodles,freshwater prawn,chicken,Crab,Thai laksa,laksa,creamy curry,rice noodles,crabmeat,long beans,bean sprouts,Thai basil,fish balls,Hoi Jor,Chinese restaurants,nuggets,beancurd skin,sweet plum sauce,Moo Ping,grilled pork skewers,Thai fish cakes,BBQ pork balls,fried wantans,sai ua,sausages,aromatic herbs and spices,Premium Sai Ua,sticky rice,raw vegetables,steamed sticky rice,pig skin crackers,khaep moo,Nam Prik Noom with Khaep Moo,grilled green chillies dip,Tam Khao Poad,corn salad,corn,baby eggplants,baby eggplants salad,peanuts,salad dressing,super spicy,sour mango,papaya,fruit salad,Desserts,grass jelly served with milk and caramel,Mango Sticky Rice,mangoes,sweet mango,Thai orange juice,oranges
<![CDATA[Damansara Perdana's Táo Restaurant and Bar impresses with the most unusual fried rice that contains… raisins, walnuts and dried peaches!]]> https://www.malaymail.com/news/eat-drink/2024/03/03/damansara-perdanas-tao-restaurant-and-bar-impresses-with-the-most-unusual-fried-rice-that-contains-raisins-walnuts-and-dried-peaches/121129 https://www.malaymail.com/news/eat-drink/2024/03/03/damansara-perdanas-tao-restaurant-and-bar-impresses-with-the-most-unusual-fried-rice-that-contains-raisins-walnuts-and-dried-peaches/121129 Malay Mail

PETALING JAYA, March 3 — The plate of fried rice arrives, and as my eyes dart across the plate, the look of anticipation on my face quickly changes to one of bewilderment.

Are those walnuts? Raisins and dried peaches too? Surely not...

And yet, after digging into the plate, I find myself pleasantly surprised.

Huge chunks of shrimp, slices of squid and abalone make up the rest of this fried rice, which — by every metric — is very good.

The fried rice is also full of fresh seafood, including huge, meaty shrimp, slices of squid and abalone.
The fried rice is also full of fresh seafood, including huge, meaty shrimp, slices of squid and abalone.

Light, fluffy and full of wok hei, the rice itself leans to the salty side, which is where this curious combination of raisins and diced dried peaches come in to provide a sweet contrast.

The walnuts work in a rich, earthy and crunchy way, though something tells me that no one would complain if it were swapped out for crispy pork lard.

Still, even when I ate fried rice that set me back a cool RM98, I wasn’t as pleasantly surprised as I was here, and it grew on me with every spoonful.

That’s the Signature Fried Rice (RM28) at Táo, a newly opened restaurant cum bar in Damansara Perdana that’s just over a month old.

The interior at Táo includes a stage for live performances.
The interior at Táo includes a stage for live performances.

The rest of the menu is full of familiar Chinese dishes like sweet and sour pork and tomato egg, though most of these dishes come free of peculiar innovations.

Snacks comprise everything from nam yu pork belly to Hawaiian baby squid, and there’s also a list of cocktails, 13 strong.

Like many other restaurant/bar concepts, Táo seems unable to decide whether it is more of a restaurant or bar, but unlike their peers, the level of care taken with the food sets it apart from the rest.

Choy Bo and Minced Meat Beancurd (RM22) can be found in pretty much every Chinese restaurant or dai chow you go to, consisting simply of preserved radish, fried minced pork and a log of beancurd that’s fried till the outside is slightly crispy.

Choy Bo and Minced Pork with Beancurd is a very common dish, but at Táo they take great care to do it well.
Choy Bo and Minced Pork with Beancurd is a very common dish, but at Táo they take great care to do it well.

Here, the minced pork is more than adequately caramelised, bordering on crisped up and the beancurd still retains a soft and smooth texture inside.

Perhaps most crucially, they don’t skimp on the amount of chopped preserved radish, which imparted plenty of crunch. The radish also presents with plenty of sweet and salty notes, which are reinforced by the seasoned soy sauce at the bottom of the plate.

What can I say? I like it when a place does comforting staples extremely well.

Even a seemingly routine dish of Dried Prawns and Cabbage (RM18) is taken seriously here.

Vegetables often feel like a formality in most Chinese meals, but they still do right by the simple stuff here, like this Dried Prawns and Cabbage.
Vegetables often feel like a formality in most Chinese meals, but they still do right by the simple stuff here, like this Dried Prawns and Cabbage.

Slivers of crunchy, slightly sweet cabbage are boosted by plenty of crunchy and savoury bits of dried shrimp.

Remember kids, eat your greens — though I suppose if you’re at a bar you either took that advice long ago or are a terribly constipated individual.

Classics dominate the list of the cocktails, and there’s also a selection of shooters with funky names that sound destined to turn your night into a rowdier affair.

If it’s a crisp and refreshing drink you’re after, go for the White Lady (RM35) like I did — in my opinion, sticking with something acidic and crisp is best practice when pairing with Chinese food.

Look for the dark storefront to get to Táo.
Look for the dark storefront to get to Táo.

Táo Restaurant and Bar

46-1, Jalan PJU 8/5b, Damansara Perdana, Petaling Jaya

Open daily, 11am-1am

Tel: 012-222 2668

Instagram: @tao_restaurantbar

Facebook: @TAOrestaurantbar.my

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Ethan Lau Sun, 03 Mar 2024 10:25:22 +0800 Damansara,Perdana&#039;s,Táo,Restaurant,and,Bar,impresses,with,the,most,unusual,fried,rice,that,contains…,raisins,,walnuts,and,dried,peaches!
<![CDATA[From Black Pig ‘meatballs in blankets’ to Cuban spiced bangers, Anne Elizabeth in Cheras is a haven for meat lovers]]> https://www.malaymail.com/news/eat-drink/2024/03/02/from-black-pig-meatballs-in-blankets-to-cuban-spiced-bangers-anne-elizabeth-in-cheras-is-a-haven-for-meat-lovers/120958 https://www.malaymail.com/news/eat-drink/2024/03/02/from-black-pig-meatballs-in-blankets-to-cuban-spiced-bangers-anne-elizabeth-in-cheras-is-a-haven-for-meat-lovers/120958 Malay Mail

KUALA LUMPUR, March 2 — My gym buddy has been on a steak diet lately. His freezer is well stocked with his favourite cuts of beef. His sous vide machine and handheld torch get a good daily workout. Protein for days.

So I was surprised when he suggested we head to a deli cum restaurant for lunch. Surely he doesn’t need more meat?

Ah, but I fully understood once we arrived at Anne Elizabeth, a deli cum restaurant in Taman Segar, Cheras. Beyond the usual premium cuts of Black Angus and Wagyu, from ribeye to striploin, the true draw of the place was its wide offering of porky delights.

The chiller display showcased a veritable smörgåsbord of pork products in every conceivable incarnation.

Ask the staff for help in choosing your cut of meat.
Ask the staff for help in choosing your cut of meat.

Iberico spare ribs from exquisite Spanish Black Pigs, smeared liberally with grain mustard and sea salt. Pork shoulders soaked in milk or brined in Guinness for 24 hours, then chargrilled and finished in the oven. Perfect with garlic confit on the side

Tender pork jowls cooked simply with only a sprinkling of salt and pepper. Italian pancetta and ham. Portobello mushrooms baked with homemade bacon and cheese

The free range pork collar I ordered didn’t need much more than the dark roasted gravy, reduced until it’s sweet like a caramelised glaze, and the moreish apple sauce. A smudge of grain mustard for a bit of a kick.

What does free range entail anyway? Apparently most free range pigs are grain fed, alongside a healthy supplementary diet of fruits and vegetables. No antibiotics or hormones.

Black Pig Meatballs in Blanket.
Black Pig Meatballs in Blanket.

Which makes me wonder, are these barnyard beasts eating better than us, given how much junk food we consume and the amount of antibiotics our eager doctors prescribe to us when we visit clinics?

Putting such ruminations aside, I guess if we are eating meat from healthier animals, that improved nutritional profile transfers to us too, no? Tasted fantastic, at any rate.

Anne Elizabeth is owned by a husband and wife team, Jacob Fong and Sandra Lee. The former a chef handling the kitchen, the latter managing front-of-house. If the quality of the menu is stellar, it is matched by top-notch service.

Bear in mind that this isn’t a fine dining establishment; Anne Elizabeth is refreshingly down-to-earth and an easy, casual restaurant. Patrons are happy to drop by in shorts and flip flops.

The restaurant is typically packed, especially on weekends.
The restaurant is typically packed, especially on weekends.

Yet somehow the service goes above and beyond what we have seen in fancier spots. From the staff managing the deli counter helpfully guiding curious customers in choosing their cuts to the servers that ask for permission to help slice the cooked meat at the table, service is exemplary.

Even the presentation is unpretentious, aside from the seemingly requisite if random sprig of parsley on every plate. A throwback to dining in the Glamorous Eighties, perhaps.

We shared a platter of Black Pig Meatballs in Blanket to begin with. Despite its beautifully crusty exterior, the meatballs remained juicy. The "blanket” of a strip of streaky bacon certainly helped, its fats moistening the minced Spanish Iberico pork.

My gym buddy had the local Sakura pork belly. This is a regular order of his, the rich fat tempered by both honey and Sarawak pepper. Should be enough for most appetites. But sometimes more is more.

Fantastic table service: A staff member helping to slice the Sakura pork belly.
Fantastic table service: A staff member helping to slice the Sakura pork belly.

For soon enough, he returned to the counter to inspect the wide variety of sausages on display. Classic Bavarian Weißwurst and smoked bacon bratwurst. Bangers that are stuffed with Cuban spices or crushed pistachios and plum. Cajun Spiral and Chorizo. Hungarian and English Chilli.

There is something for every taste bud, to bring home and cook when the cravings strike.

The restaurant is typically packed, especially on weekends. So we were fortunate to get a table for two without a reservation. Definitely more of a family establishment though there were a couple of solo diners too.

When the meat is this good, sometimes you can’t help but return for more, company or no company.

A wide variety of sausages to enjoy.
A wide variety of sausages to enjoy.

Anne Elizabeth The Deli Restaurant

1, Jalan Manis 4, Taman Segar, Cheras, KL

Open daily (except Fri closed) 12pm-10:30pm

Phone: 016-376 6180

IG: @anneelizabeththedelirestaurant

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Kenny Mah Sat, 02 Mar 2024 10:09:09 +0800 From,Black,Pig,‘meatballs,in,blankets’,to,Cuban,spiced,bangers,,Anne,Elizabeth,in,Cheras,is,a,haven,for,meat,lovers
<![CDATA[First look at Avenue K's Feliz: A celebration of Peruvian cuisine with a focus on Nikkei influence]]> https://www.malaymail.com/news/eat-drink/2024/03/01/first-look-at-avenue-ks-feliz-a-celebration-of-peruvian-cuisine-with-a-focus-on-nikkei-influence/120761 https://www.malaymail.com/news/eat-drink/2024/03/01/first-look-at-avenue-ks-feliz-a-celebration-of-peruvian-cuisine-with-a-focus-on-nikkei-influence/120761 Malay Mail

KUALA LUMPUR, March 1 — Peruvian cuisine has yet to really have its day in the sun in Kuala Lumpur.

Few places go beyond ceviche and a pisco sour, with most settling on delivering a haphazard Latin American experience — which some places take even further by clumsily bundling Spanish and Mexican elements to produce a disjointed Latin-Hispanic fusion.

But fusion need not be a derisive term. Peru has a wealth of culinary diversity thanks to influences from all over the world: empanadas were introduced by the Spanish during the colonial era; Chinese immigration in the late 19th and early 20th century gave rise to dishes like arroz chaufa and lomo saltado; and Japanese immigration resulted in the birth of Nikkei cuisine, the influence of which can be seen in tiradito and even some modern preparations of ceviche.

Only a few weeks old, Feliz is located on the fourth floor of Avenue K. Inside, a vibrant mosaic seems to be the running motif for the tiles, while a bright red fixture sits above the bar at the long end of the dining room.

It’s another venture by the Cinnamon Group, which has a portfolio boasting Aliyaa, Nadodi and a host of other restaurants and bars in the city.

The menu — which I’ve been informed will be slightly tweaked — describes itself as having "nods to Japanese techniques and Latin American grilling”.

Inside the dining area at Feliz.
Inside the dining area at Feliz.

The sign at the front, as seen from the nearest lifts.
The sign at the front, as seen from the nearest lifts.

In addition to staples like ceviche and tiradito, the inclusion of tacacho — a classic Peruvian breakfast of mashed and roasted plantains — piqued my interest.

Elsewhere, a dish of grilled beef tenderloin and potato Robuchon featuring a saltado reduction felt like a pricey, albeit tasty-sounding version of lomo saltado.

Sometimes, the Japanese influence in Nikkei dishes is immediately apparent, as in the case of Tiradito de Pulpo y Palta (RM99).

Raw seafood is sliced sashimi-style before being topped with a sauce and served, unlike ceviche which is traditionally cubed and cured.

Tiradito de Pulpo y Palta is a refreshing start to the meal.
Tiradito de Pulpo y Palta is a refreshing start to the meal.

Here, the slices of octopus and avocado have a soft and slippery mouthfeel, rounded out by a delectably tart sauce that's bright orange.

Next in the series of small bites was a riff on tacacho, which is most commonly served with cecina and chorizo.

With their Tacacho Chalacos (RM29), Feliz takes what is usually a ball of roasted and mashed plantains and instead fries it into something of a fritter, topped with a small helping of ceviche.

Tacacho Chalacos deviates from the traditional version, but is still delicious.
Tacacho Chalacos deviates from the traditional version, but is still delicious.

It's a refreshing take on the breakfast staple, with the crunchy, fluffy and slightly sweet plantain mixture acting as the perfect foil for the cool, crisp and acidic ceviche.

The actual ceviche on the menu, however, comprises tuna, shrimp and leche de tigre spiked with wasabi (RM45).

Tuna is by no means traditional, but the punch of the wasabi was just enough to get the citrus and heat of the marinating liquid to match up to the fish’s robust flavour.

Ceviche at Feliz comes with a wasabi-spiked 'leche de tigre'.
Ceviche at Feliz comes with a wasabi-spiked 'leche de tigre'.

However, I was less keen on the whole, intact shrimp, which I felt detracted from the desired textural experience when one eats ceviche. Slivers of cooked sweet potato were a nice touch and a pleasant nod to how ceviche is typically served in Peru.

Arroz Meloso de Chipotle (RM49) is described as "Feliz’s signature rice dish”, and is served with bits of broccoli, mushrooms and corn — a traditional staple of Peruvian cuisine.

Meloso refers to the cooking doneness of the rice, which is meant to sit between dry (as in paella) and brothy (as in caldoso).

Arroz Meloso de Chipotle is superb all around.
Arroz Meloso de Chipotle is superb all around.

To this end I can only describe it as executed to perfection; it was rich, creamy and reminiscent of risotto, but far more unctuous.

Atun Sellado (RM89) was a wonderful dish of seared tuna perched on a bed of quinoa — a staple grain in Peru — cooked to utter perfection and drenched in a savoury, meaty glaze.

Atun Sellado features some quite delicious quinoa.
Atun Sellado features some quite delicious quinoa.

It is undeniably one of the best preparations of quinoa I’ve had in a while, and the quinoa crisp is the cherry on top.

To say Feliz is breaking new ground for Peruvian cuisine in Kuala Lumpur probably isn’t right, but the promise this restaurant shows in its menu and dishes makes it hard not to look forward to what is to come.

Feliz

L4-05, Level 4, Avenue K, 156, Jalan Ampang, Kuala Lumpur

Open daily, 12-10pm

Tel: 011-1771 7742

Instagram:@feliz_kl

Website: @feliz.restaurant

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Ethan Lau Fri, 01 Mar 2024 08:27:28 +0800 First,look,at,Avenue,K&#039;s,Feliz:,A,celebration,of,Peruvian,cuisine,with,a,focus,on,Nikkei,influence
<![CDATA[Where to find the best ‘kao kha moo’ or Thai stewed pork leg rice in KL]]> https://www.malaymail.com/news/eat-drink/2024/02/29/where-to-find-the-best-kao-kha-moo-or-thai-stewed-pork-leg-rice-in-kl/120573 https://www.malaymail.com/news/eat-drink/2024/02/29/where-to-find-the-best-kao-kha-moo-or-thai-stewed-pork-leg-rice-in-kl/120573 Malay Mail

KUALA LUMPUR, Feb 29 — Kao kha moo or stewed pork leg rice is a popular Thai street food. In Bangkok, nearly every soi (street) will have a stall or motorcycle vendor offering this salty-sweet and collagen-rich dish with hot steamed rice, some greens and pickles, and a braised egg.

A Thai Chinese friend told me that kao kha moo is a hallmark of Thai Chinese cuisine, specifically the culinary import of Teochews who migrated to Thailand centuries ago. (He is of Teochew descent himself, so I’d trust his opinion.)

Kao kha moo is not a quick dish to eat (nor, indeed, to make, requiring as it does hours of slow simmering). Which makes it an easy dish to miss for tourists who prefer the grab-and-go convenience of moo ping (pork skewers) or packets of kao niao mamuang (mango sticky rice).

Which is a pity, because they don’t know what they are missing. In fact, this is one Thai street food that I particularly miss when I’m back in Malaysia.

But who’s to say we have to be in Bangkok or Chiang Mai to enjoy this? Did you know that you can get some fantastic kao kha moo in KL too?

The separate components of Ne.Nenebubu TomYum World’s 'kao kha moo' are arranged beautifully
The separate components of Ne.Nenebubu TomYum World’s 'kao kha moo' are arranged beautifully

My first pick for a stellar rendition of kao kha moo is Ne.Nenebubu TomYum World. The shop is situated in a quiet enclave just off Old Klang Road, with more offices than eateries. It’s a bit of a blink-and-you’ll-miss-it location.

When I first started visiting Ne.Nenebubu TomYum World, my introduction to their menu was through some of my favourite Thai street food in Bangkok. There is something indescribably comforting about a bowl of Mama tom yam with moo ping or some Thai-style dry pork ball noodles (mi lookchin moo haeng).

Yet it is their kao kha moo that has me returning time and again.

We eat with our eyes first, they say. If so, Ne.Nenebubu TomYum World offers a feast in miniature when they bring a striking red enamel platter to our table.

The separate components of kao kha moo are arranged beautifully: a giant mound of white jasmine rice; a generous portion of sliced ham choy (pickled Chinese mustard greens); some blanched kailan; two halves of a braised hard boiled egg, its yolk still jammy; an unexpected spot of braised shiitake mushrooms.

Ne.Nenebubu TomYum World also doubles as a Thai grocery shop.
Ne.Nenebubu TomYum World also doubles as a Thai grocery shop.

And the stewed pork leg, of course. Ne.Nenebubu TomYum World delivers tender meat juxtaposed with luscious fat; that perfect ratio of chew meets melt-in-your-mouth (or quite nearly).

The gravy itself is rather mild, which makes it easier to enjoy for those who eschew stronger, gamier flavours.

This is accompanied by a bowl of broth that the pork leg has been stewed in, which explains its darker colour, and a saucer of vibrantly red chilli sauce (which isn’t as spicy as its hue might indicate).

Every mouthful is a taste of home... if home is an abode in Yaowarat or Talat Noi.

Another reason for repeat visits is how Ne.Nenebubu TomYum World also doubles as a Thai grocery shop, with various products and ingredients sourced directly from Thailand. Bottles of nam pla (fish sauce) and a plethora of pastes for different curries (gaeng) line the shelves.

Thai Chala’s 'kao kha moo' gravy is sweeter with deeper, stronger flavours.
Thai Chala’s 'kao kha moo' gravy is sweeter with deeper, stronger flavours.

Quite an enticement for those who are hankering to cook their own pad krapao moo sap (rice with stir-fried holy basil and minced pork) at home.

For a more robust take on kao kha moo, however, I would head to Thai Chala in Sri Petaling. Unlike Ne.Nenebubu TomYum World, which is owned by a Malaysian Chinese, Thai Chala was started by a chef who hails from Hat Yai in southern Thailand.

Which explains why the menu’s signature item is their gai tod Hat Yai or Hat Yai fried chicken, the craggly crust elevated further by a shower of aromatic fried shallots.

Other must-order dishes include their Thai-style omelette or khai jiao, its edges fluffy and crispy whilst the centre remains delectably custardy; pad moo kratiem or rice with fried garlic pork; and khanom chin rice noodles with green curry chicken.

For many regular customers though, the real star of Thai Chala’s extensive menu is their kao kha moo. This is also served in a red enamel platter (perhaps a standard practice for this dish, though I haven’t observed a similar practice in Bangkok).

Pop-up Thai food market in Sri Petaling.
Pop-up Thai food market in Sri Petaling.

Here, the chef has a heavier hand with the seasoning. The flavours of the stewed pork leg are deeper; you can taste the star anise and cinnamon more clearly, with a subtle undercurrent of cilantro roots and peppercorns.

Thai Chala’s kao kha moo gravy is sweeter too, perhaps from the use of palm sugar. The result is very appetising, especially when every last grain of steamed rice has soaked up the sumptuous sauce.

Come with a ready appetite; Thai Chala is known for their generous portions (in contrast with how dishes are typically served in Thailand, where smaller sizes mean you can table or stall hop when hunting down street food). A glass of cha yen (Thai iced milk tea) might help avert any post meal food coma.

Or simply walk it off.

One benefit of indulging in some postprandial exercise is encountering delights you would not have otherwise experienced. After one visit to Thai Chala, my friend and I went for a walk in Sri Petaling and stumbled upon a pop-up Thai food market just a street away.

Slow braised goodness.
Slow braised goodness.

The first stall we came across was selling — you guessed it — kao kha moo! How heartwarming to see this iconic dish prepared the way it would be in Bangkok, in a large aluminium steamer vat that helps keep the stewed pork leg warm.

Absolutely slow braised goodness. Full as we were, we were tempted to get some more, as takeaway.

Which is yet another reminder that we don’t have to be in Thailand to enjoy some truly authentic Thai fare. At the very least, we know where to get some of the best kao kha moo in KL now, don’t we?

Ne.Nenebubu TomYum World

15, Jalan 2/137B, Resource Industrial Centre, Off Old Klang Road, KL

Open daily (except Sun closed) 11:30am-9pm

Phone: 016-494 3497

Web: nenenebubu-oneworld-cuisine.business.site/

Thai Chala

15, Jalan Radin Tengah, Bandar Baru Sri Petaling, KL

Open daily 11:30am-10:30pm

Phone: 017-218 5992

FB: facebook.com/thaichala

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Kenny Mah Thu, 29 Feb 2024 07:53:59 +0800 Where,to,find,the,best,‘kao,kha,moo’,or,Thai,stewed,pork,leg,rice,in,KL
<![CDATA[Seek out Kepong's Pin Wei Fish Head Noodle for a punchy broth, springy homemade fish balls and an addictive fried pork spring roll]]> https://www.malaymail.com/news/eat-drink/2024/02/28/seek-out-kepongspin-wei-fish-head-noodle-for-a-punchy-broth-springy-homemade-fish-balls-and-an-addictive-fried-pork-spring-roll/120345 https://www.malaymail.com/news/eat-drink/2024/02/28/seek-out-kepongspin-wei-fish-head-noodle-for-a-punchy-broth-springy-homemade-fish-balls-and-an-addictive-fried-pork-spring-roll/120345 Malay Mail

KUALA LUMPUR, Feb 28 — It's that dreaded time of the year when all the Chinese New Year festivities are over and your regular stalls or restaurants are taking a break.

This is especially true for those that stayed open throughout the Chinese New Year.

Regular opening times are jumbled.

If they don't have any social media, be prepared to be disappointed. Hence, it took me three tries before I found a place to eat this week.

Travelling from Petaling Jaya to Jinjang, I randomly found this place via Google in Kepong. Lo and behold, it was truly a case of being third time lucky as it turned out to be a gem.

Located along the busy Jalan Kepong, you wouldn't know there's fish head noodle here since the signboard shouts out bak kut teh.

There's a banner though with a mish mash of English and Chinese. It's confusing; while I was there, an Indian family walked in and asked if they served bak kut teh.

It's a clean, small place with just a few tables.

It reminds me a little of Japan where a minimal staff tends to your needs. Inside the kitchen, you have the owner cooking away. He does have one worker, running up and down the kitchen, multi-tasking the orders and bringing the dishes out to customers.

Patience is required here so I just relax and chill to match their vibe rather than fret about how long things will take.

The small place is clean and comfortable to dine in
The small place is clean and comfortable to dine in

The highlight is their Grouper Fish Head Mee Hoon.

Since that takes time to cook, order some small bites to nibble on. You won't regret it.

I settled for their Fried Pork Spring Roll and Q Bomb Handmade Fish Ball .

You know you're in for a treat when you lay your eyes on the fish balls with their distinct finger indentations.

Crafted from sai tou yee, these had a nice springy bite. It's something you can quickly pop in your mouth until you reach the last one. But don't do that, try some with the homemade chilli sauce.

Q Bomb Handmade Fish Balls live up to its name with that springy texture; it's handmade as you can tell from the finger indentations
Q Bomb Handmade Fish Balls live up to its name with that springy texture; it's handmade as you can tell from the finger indentations

The hue of the sauce leans more towards orange rather than red. A taste of it with the fish ball reveals its tangy, spicy notes. It's seriously dangerous stuff: you want to eat more but you need to resist as it's spicy.

A bowl of eight fish balls sets you back RM7.

The Fried Pork Spring Roll (RM9 for small, RM17 for large) was supremely tasty. Apparently it's a Hokkien spring roll or lorbak but this version is like it's on steroids since it's huge compared to the puny lorbak. Here the minced pork is marinated and mixed with some diced vegetables.

What made it exceptionally good was the bean curd skin enclosing the filling was deep fried until it was shattering crispy. Even the taste of the filling is addictive, leaving you wanting another piece until the whole roll is finished. I am not ashamed to say I ate the whole roll by myself.

Fried Pork Spring Roll may be a side dish but it's definitely worthy of main star billing with its tasty marinated meat filling and golden crispy skin left). You get a variety of sauces like a tomato sauce for the spring roll, soy sauce with sliced chillies and their killer chilli sauce that packs spicy and tangy notes (right)
Fried Pork Spring Roll may be a side dish but it's definitely worthy of main star billing with its tasty marinated meat filling and golden crispy skin left). You get a variety of sauces like a tomato sauce for the spring roll, soy sauce with sliced chillies and their killer chilli sauce that packs spicy and tangy notes (right)

There's also Fried Fish Cake, if you wish to order more snacks.

Back to the fish head noodles, which arrived once I had happily polished off every bite of the snacks.

They use grouper fish head pieces battered and these sit on top of the mee hoon. While I liked the fish, I felt the batter was a little thick. Maybe it's their style to let you have a contrast of textures: crunchy bites like nuggets.

All was forgiven once I tasted that broth. I had asked for milk to temper down the sour notes. It was just the right sourness with a richness from the milk that gave it a silkier texture.

It's essentially built from tomatoes, pickled vegetables and sour plum. You find cubes of silky beancurd inside it too. I was trying my best to drink down every drop of that wonderful broth that seemed to perk up my meal.

A small portion of the noodles is RM17 and if you size up, it will cost you RM35.

No, it's not a 'bak kut teh' shop but one selling fish head noodles, curry mee, 'pan mee' and various fried noodles along the busy Jalan Kepong
No, it's not a 'bak kut teh' shop but one selling fish head noodles, curry mee, 'pan mee' and various fried noodles along the busy Jalan Kepong

The other specialty here is the curry mee, which is available on weekends. They also do an interesting combination of loh mee mixed with curry, which they coin as Lo Curry Mee. There's also pan mee.

You also get a variety of fried noodles. These range from Hokkien mee, Cantonese fried noodles, fried pan mee and fried kuey teow too. There's also fried rice and stewed rice.

Parking can be found along the main road. If not, park behind the shop lot. The eatery is found on the side of the road if you're driving from the Kepong police station towards AEON Mall.

Pin Wei Fish Head Noodle, 16, Jalan Kepong, Kuala Lumpur. Open: 11.30am to 7pm. Closed alternate Wednesday of the month, they will be closed on March 6. Tel:019-3152952.

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Lee Khang Yi Wed, 28 Feb 2024 08:19:04 +0800 Seek,out,Kepong&#039;s Pin,Wei,Fish,Head,Noodle,for,a,punchy,broth,,springy,homemade,fish,balls,and,an,addictive,fried,pork,spring,roll
<![CDATA[Beyond Chinese flatbreads, Da Niu Bake Pie’s new shop also offers ‘mala’ flavoured ‘hurry mee’ and handmade ‘mui choy’ pork ‘onigiri’]]> https://www.malaymail.com/news/eat-drink/2024/02/27/beyond-chinese-flatbreads-da-niu-bake-pies-new-shop-also-offers-mala-flavoured-hurry-mee-and-handmade-mui-choy-pork-onigiri/120167 https://www.malaymail.com/news/eat-drink/2024/02/27/beyond-chinese-flatbreads-da-niu-bake-pies-new-shop-also-offers-mala-flavoured-hurry-mee-and-handmade-mui-choy-pork-onigiri/120167 Malay Mail

KUALA LUMPUR, Feb 27 — This was a shop unlike any other. The eatery doesn’t serve French croissants, Portuguese egg tarts or Hokkaido milk buns — all popular breakfast and teatime items these days.

Instead the shop, which is called Da Niu Bake Pie, sells freshly made "baked pies” known as guokui. Considered a staple of Shaanxi cuisine, guokui is a kind of Chinese flatbread dating back 1,000 years.

Its name literally means "pot helmet” in Mandarin, a nod to how the flour-based pancake is traditionally cooked over charcoal inside a clay oven.

The "Da Niu” in Da Niu Bake Pie’s name refers to founder Daniel Lim, 51. Formerly employed as a quantity surveyor in Shanghai, he relocated to Malaysia in 2018 due to company restructuring before the onset of the Covid-19 outbreak.

While others might see this as a setback, Lim — who had always loved cooking — saw this as an opportunity to indulge his long-time hobby.

He says, "It has always been my passion to see my family relishing the meals I prepare. Therefore, I dedicated my time cooking for my family throughout the pandemic. During this period, a particular item took centrestage — mui choy baked pie, my wife’s favourite snack in China.”

Every baked pie or 'guokui' is made by hand and to order.
Every baked pie or 'guokui' is made by hand and to order.

Given he didn’t have a recipe for the guokui, Lim had to figure out how to make the baked pies on his own.

He recalls, "Fuelled by my wife’s cravings, I conducted numerous experiments and refined recipes until I crafted a version that won her approval. Word spread, and soon, not just my wife, but my extended family and friends found themselves captivated by the pies I made.”

Encouraged by the burgeoning demand, Lim launched Da Niu Bake Pie in 2020. He first sold the baked pies at various pop-ups and flea markets in the Klang Valley such as the Sunny Side Up Market, MURFEST, City Roar Festival, Southern Gate Music Festival, Padi Music Festival, The Japan Club and GSSKL (German Speaking Society Kuala Lumpur) Charity Bazaar.

In time, the idea of having a more permanent shop germinated and Lim started hunting for a suitable location. He says, "The selection of Bandar Menjalara next to Kepong was strategic, given its predominantly Chinese demographic and reputation as a renowned food hub.”

Da Niu Bake Pie’s new shop in Bandar Menjalara, KL.
Da Niu Bake Pie’s new shop in Bandar Menjalara, KL.

There were also certain push factors that made Lim look into a brick-and-mortar approach. He explains, "The nature of our baked pies, means they are best enjoyed when hot which makes online business less practical.”

Short-term, temporary events weren’t feasible in the long run either. Lim says, "The pop-up model requires additional equipment and poses challenges in maintaining product freshness, making it a less viable option from a technical standpoint.”

Having a physical presence means it is easier for regular customers to find them. A shop also allows Lim to indulge in his culinary passions and conjure up new dishes.

While Da Niu Bake Pie’s menu showcases crowd favourites such as mui choy pork and spicy lamb baked pies, he has also introduced new flavours such as red bean and butter caramel. For purists, there is always the classic scallion oil baked pie or for the truly minimalist, the kosong pie.

The popular mui choy pork and spicy lamb also make an appearance as fillings in Da Niu Bake Pie’s handmade onigiri or Japanese rice balls.

Other new offerings include their wittily named Hurry Mee cup noodles.
Other new offerings include their wittily named Hurry Mee cup noodles.

Lim adds, "Our other new offerings include our Hurry Mee cup noodles as well as rainbow coloured dumplings. Our cup noodles have two flavours: mala and spring onion. Best enjoyed with our home-made chilli oil.”

For refreshments, Da Niu Bake Pie offers something truly heartfelt: their signature drink, Jelly Oolong Tea, which was created in honour of Lim’s late mother-in-law.

He recalls, "She had been a staunch supporter of my business ventures. Despite battling critical illness, she tirelessly cooked herbal jelly, commonly known as guilinggao for us. While I was crafting oolong tea beverages, she recommended incorporating herbal jelly into the oolong tea blend.”

Jelly Oolong Tea (left). Rainbow hued dumplings (right).
Jelly Oolong Tea (left). Rainbow hued dumplings (right).

Visibly moved, Lim continued: "Every sip of our Jelly Oolong Tea is a tribute to her enduring influence, a testament to the strength of family bonds, and a comforting reminder that her legacy lives on in the very essence of our business, Da Niu Bake Pie.”

Family bonds and influence extend to even the design of the shop and its packaging. Sharp-eyed customers would have observed the comic illustrations of the little girl eating the baked pies and cute onigiri labels.

Lim shares, "These illustrations are the handiwork of my second daughter, Esther, who is currently studying at an art school.”

There is a story behind the artwork too.

Lim’s daughter Esther illustrated the designs for the shop and product packaging.
Lim’s daughter Esther illustrated the designs for the shop and product packaging.

Lim explains, "As our pies need to be baked order to order, customers need to wait for a period of time. So we crafted a narrative involving a mischievous little girl attempting to sneak away the pies. This encourages customers to savour their hot pies promptly to avoid ‘theft’ by the adorable character.”

This imaginative touch adds an engaging dimension to the customer experience, another way to set it apart from other eateries in the neighbourhood.

That experience might soon arrive at a location close to you, if you don’t happen to live in Kepong. Lim says, "Our sights are set on expanding our presence by opening more outlets and kiosks, ensuring that the delectable offerings of Da Niu Bake Pie reach even more people. Stay tuned!”

Da Niu Bake Pie 大牛烧饼

19, Jalan 11/62A, Bandar Menjalara, KL (located in Menara Perniagaan Menjalara)

Open daily (except Mon closed) 10:30am-9:30pm

Phone: 011-2607 2866

IG: https://www.instagram.com/daniu_bakepie/

FB: https://www.facebook.com/DaNiuBakePie/

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Kenny Mah Tue, 27 Feb 2024 09:00:23 +0800 Beyond,Chinese,flatbreads,,Da,Niu,Bake,Pie’s,new,shop,also,offers,‘mala’,flavoured,‘hurry,mee’,and,handmade,‘mui,choy’,pork,‘onigiri’
<![CDATA[Vui's Fried Rice in PJ may be famous for its fried rice but eat the 'char kway teow' instead]]> https://www.malaymail.com/news/eat-drink/2024/02/26/vuis-fried-rice-in-pj-may-be-famous-for-its-fried-rice-but-eat-the-char-kway-teow-instead/119993 https://www.malaymail.com/news/eat-drink/2024/02/26/vuis-fried-rice-in-pj-may-be-famous-for-its-fried-rice-but-eat-the-char-kway-teow-instead/119993 Malay Mail

PETALING JAYA, Feb 26 — Life can be unpredictable and suddenly throw us some curveballs. Instead of just running away, the optimist in me will try to work out something.

That's what I felt when I read about this viral fried rice in Petaling Jaya.

Usually I'll just dismiss it as "fluff" but since I was in the vicinity, I decided to try it out.

Located at the back of the ever-popular Restoran Kam Heong, this stall just serves two items: fried rice and char kway teow.

I remember the char kway teow in this coffee shop was pretty good back then but I remember it was an older man frying. I guess this stall has changed hands, as now there are two frying stations.

But instead, go for their superb 'char kway teow' which is full of 'wok hei'
But instead, go for their superb 'char kway teow' which is full of 'wok hei'

The fried rice is trumpeted to be similar to what's served in Din Tai Fung, purely because it features four medium-sized prawns with a crunchy texture.

I reckon the prawns are the best part of this plate of fried rice that set me back by RM9.

There are two cooking stations set up to fry rice and noodles
There are two cooking stations set up to fry rice and noodles

Tastewise, the fluffy rice grains with bits of cooked egg are a little flat. Moreover, there's not much wok hei. You really need the tangy, spicy chilli sauce served on the side to give it flavour.

What made me much happier was the char kway teow (RM8).

The seasonings were good, with a slight salty savoury taste. You have strands of al dente noodles packed with wok hei.

The stall can be found right at the back of this popular coffee shop
The stall can be found right at the back of this popular coffee shop

Don't expect large sized cockles though. These are the generic tiny bivalves found at most stalls these days.

While it's nice to have juicy cockles, you can forgive their absence since the noodles served with crunchy, shorter plump bean sprouts makes for an excellent brunch. There are two prawns too with thin slices of waxed meat sausage. You will find that the size of these prawns are slightly smaller compared to what's served with the fried rice.

I learned to appreciate it more later in the week when I tried another stall that served a very bad char kway teow. Not only was that char kway teow devoid of wok hei, they had cut the long strands of the flat rice noodles.

An icon in PJ New Town, this eatery is forever packed with diners
An icon in PJ New Town, this eatery is forever packed with diners

So you get bite sized strands that keep slipping from my chopsticks. Definitely a no from me, since it didn't even taste like char kway teow.

Vui's Fried Rice Stall, Restoran Kam Heong, 8, Jalan Tengah, PJ New Town, Petaling Jaya. Open: 7am to 2pm. Closed on Tuesday.

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Lee Khang Yi Mon, 26 Feb 2024 08:21:57 +0800 Vui&#039;s,Fried,Rice,in,PJ,may,be,famous,for,its,fried,rice,but,eat,the,&#039;char,kway,teow&#039;,instead
<![CDATA[Find crab cakes, shrimp and grits and the city’s best cornbread in Plaza Damas 3's Bistro Eatz]]> https://www.malaymail.com/news/eat-drink/2024/02/25/find-crab-cakes-shrimp-and-grits-and-the-citys-best-cornbread-in-plaza-damas-3s-bistro-eatz/119868 https://www.malaymail.com/news/eat-drink/2024/02/25/find-crab-cakes-shrimp-and-grits-and-the-citys-best-cornbread-in-plaza-damas-3s-bistro-eatz/119868 Malay Mail

KUALA LUMPUR, Feb 25 — Earlier this week, I wrote about kau yuk mee hoon, which I missed dearly while I was at university abroad — but that’s not to say I spent all my time in the US pining for food from home.

On the contrary, I was quite taken with the food there, especially in the southern part of the US where I spent my last few years happily gorging on pulled pork sandwiches, mac and cheese and plenty of fried okra.

It was also there that I first tried cornbread and fell madly in love with it, in all its dense and skillet-baked glory. So when a little "birdie" told me that I could find it in Plaza Damas 3, I had to go see for myself.

A self-styled "American fusion” restaurant, Bistro Eatz sits on the street level of Plaza Damas 3, though the white backlit sign can be hard to spot from the main road during the day.

The dining room at Bistro Eatz.
The dining room at Bistro Eatz.

Look for the white sign on the inside for Bistro Eatz.
Look for the white sign on the inside for Bistro Eatz.

Chowder, crab cakes and a spin on shrimp and grits all feature on the menu — reflecting the chef and founder’s previous work experience along the eastern seaboard of the US, spanning Rhode Island in the north to the Carolinas in the south.

The Cornbread (RM20) takes 20 minutes to prepare, so we opted for the Seafood Chowder (RM15) and Crab Cake (RM60) to start.

Visually, the former resembled everything you’d look for in a thick, creamy New England clam chowder. Unfortunately, the similarities end there.

Still-hard cubes of potatoes dogged the chowder, which was decidedly bland despite the sizable amount of seafood inside.

The stellar Crab Cakes at Bistro Eatz.
The stellar Crab Cakes at Bistro Eatz.

It should be noted that everything else on the night was well worth ordering, and one dish did not make or break my impression of the meal.

However, the role of critique is to separate the superb from the subpar, especially when every other dish points to an otherwise exemplary kitchen.

To this end, the pair of Crab Cakes that followed were excellent.

Evenly browned and crispy on both sides, each ‘cake’ is packed with so much sweet-tasting crab meat that it can barely hold itself up under its weight.

The meal only got better when the Cornbread arrived, drizzled with a bit of honey over the top.

For the uninitiated, cornbread, especially in the South, is more of a cake: cornmeal batter is poured into a cast iron skillet and baked, resulting in a product that’s moist with a significant crust.

The bottom of the Cornbread is beautifully caramelised, never veering into burnt territory.
The bottom of the Cornbread is beautifully caramelised, never veering into burnt territory.

Here, they’ve only gone and achieved that beautiful golden brown crust, especially around the edges, while the interior is light, fluffy and still moist.

The bottom sports a dark — close to dark brown — coat that suggests it was indeed baked in a pan or skillet, and the touch of sweetness from the honey works wonders.

I’m used to eating this as a side dish in a meal, but all eight slices were gobbled up in the blink of an eye, all on its own.

Lamb on Rendang Rice (RM48) is a strong contender for the "dish with the most unassuming name” award.

What arrived was a plate of risotto that was a brilliant shade of yellow, topped with tender chunks of lamb and carrot in a reddish, slightly sweet sauce.

Lamb Rendang on Rice is really a risotto, and it is a brilliant, brilliant dish.
Lamb Rendang on Rice is really a risotto, and it is a brilliant, brilliant dish.

Creamy and perfectly al dente, the risotto smelled and tasted strongly of lemongrass and turmeric, really evoking the flavours of rendang in a wholly unexpected but impressive way.

This dish wow-ed from start to finish, and is a shining display of fine technique with a nod to our local flavours.

A riff on a Lowcountry (region encompassing the coastal Carolinas and Georgia) classic, the Shrimp and Grits (RM80) featured a pair of massive king prawns on a very shallow bed of grits.

King prawns take the spotlight in the Shrimp and Grits, but I think the grits are the best part of the dish.
King prawns take the spotlight in the Shrimp and Grits, but I think the grits are the best part of the dish.

Sprinkled around the dish were some irresistible potato chips, made in-house.

Every bit of flesh from the prawns was succulent and sweet, but the real star of the dish lay in the grits.

Silky smooth, creamy and seasoned to perfection, I would have been happy eating a bowl of these grits and nothing else. It’s a shame there’s so little of it in the actual dish.

Bistro Eatz

B2-05, Plaza Damas 3, Jalan Sri Hartamas 1, Kuala Lumpur

Open Monday to Saturday, 12-5pm, 6-9pm.

Tel: 012-908 8108

Facebook: @bistroeatz

Instagram: @bistro_eatz

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Ethan Lau Sun, 25 Feb 2024 09:45:46 +0800 Find,crab,cakes,,shrimp,and,grits,and,the,city’s,best,cornbread,in,Plaza,Damas,3&#039;s,Bistro,Eatz
<![CDATA[Enjoy this deliciously cool bowl of ‘Dragon De Coco’ to round up the Year of the Dragon!]]> https://www.malaymail.com/news/eat-drink/2024/02/24/enjoy-this-deliciously-cool-bowl-of-dragon-de-coco-to-round-up-the-year-of-the-dragon/119720 https://www.malaymail.com/news/eat-drink/2024/02/24/enjoy-this-deliciously-cool-bowl-of-dragon-de-coco-to-round-up-the-year-of-the-dragon/119720 Malay Mail

KUALA LUMPUR, Feb 24 – It’s practically an annual tradition, even though no one speaks about it. After the last ang pow has been handed out and everyone has had a piece of sweet and greasy bakkwa (or more), it’s time for my father to make dessert.

Given this is Chinese New Year and we are a Cantonese family, you might wonder if it might be a special tong sui. We have that too, but the tong sui has always been my mother’s domain – barley ginkgo with foo chuk and lotus seeds after a vegetarian meal on Chor Yat – so, yes, something else.

Hours of labouring over the stove is simply not my father’s style. His idea of a Chinese New Year dessert will always be cracking open a couple cans of fruits in syrup – preferably one with longan and one with peaches – and mixing it all in a big pot with cold water and ice cubes.

The chilled water dilutes the cloying syrup and the ice cubes ensure the dessert is at near freezing serving temperature, perfect for the classic Chinese New Year weather in our country.

To be honest, this is far from my favourite dessert but being my father’s son, I might have inherited his penchant for something simple and straightforward when it comes to making dessert (or at least during Chinese New Year).

Creamy and cool, every spoonful is a delight.
Creamy and cool, every spoonful is a delight.

What I prefer, however, is something with a little more pizazz. But still fruit-based and very well chilled.

Given it’s the Year of the Wood Dragon, what I have conjured up makes good use of red dragon fruit (get it?), creamy Greek yoghurt, chewy and fibre-rich nata de coco, fresh blueberries and just a touch of lime juice to bring it all together.

I call this "Dragon De Coco” in honour of the Chinese Zodiac. An auspicious name and a terrible pun all at once (nearly as bad as "huat wings” or even "curry of abundance”). Who could ask for more in a dessert to kick off a most excellent year ahead?

DRAGON DE COCO

Red dragon fruit is full of nutrients, including betacyanin, an antioxidant that can protect cells in our bodies from damage by free radicals. This is also where the fruit gets its startling scarlet hue from, unlike its white cousin, which is far paler.

Red dragon fruit always tastes sweeter – and looks more eye-catching.
Red dragon fruit always tastes sweeter – and looks more eye-catching.

It can be just a matter of taste; I’m sure some prefer the white variety. I usually go for red dragon fruit, which is sweeter than the white, and I don’t mind the risk of staining anything with a shocking red colour.

At the market or grocers, look for a specimen that is ripe but not too ripe: red dragon fruit ought to have a sweet and almost crunchy flesh, rather than a mushy texture.

Textures play a big role in this easy-to-make dessert.

A touch of dairy richness from thick Greek yoghurt.
A touch of dairy richness from thick Greek yoghurt.

For instance, Greek yoghurt is thicker than ordinary yoghurt as it has been strained to remove its whey. The cubes of chewy, translucent nata de coco offer a lovely bite, albeit one that won’t crack any teeth.

Chewy and fibre-rich 'nata de coco'.
Chewy and fibre-rich 'nata de coco'.

I would almost say the lime juice is optional, except it really isn’t. The fresh acidity really livens up everything. Don’t forget the small things; they make a huge difference.

Ingredients

1 red dragon fruit

1 punnet blueberries

12 tablespoons Greek yoghurt

1 can nata de coco, drained

1 lime, juice only

Method

Make sure all the ingredients are chilled ahead of time.

Slice the red dragon fruit into rough cubes. Divide between 4 bowls.

Add the blueberries, again dividing equally between each bowl. Gently mix the red dragon fruit and blueberries to combine.

Blueberries (left) and limes (right).
Blueberries (left) and limes (right).

Next add 3 tablespoons of Greek yoghurt to each bowl. Top with some nata de coco that have already been drained of its canning liquid.

Finally squeeze some lime juice over each bowl and serve immediately while chilled.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Kenny Mah Sat, 24 Feb 2024 08:55:42 +0800 Enjoy,this,deliciously,cool,bowl,of,‘Dragon,De,Coco’,to,round,up,the,Year,of,the,Dragon!
<![CDATA[Dine on dry aged steak and European classics at Pavilion Damansara Heights D Empire Dry Aged Steakhouse]]> https://www.malaymail.com/news/eat-drink/2024/02/23/dine-on-dry-aged-steak-and-european-classics-at-pavilion-damansara-heights-d-empire-dry-aged-steakhouse/119528 https://www.malaymail.com/news/eat-drink/2024/02/23/dine-on-dry-aged-steak-and-european-classics-at-pavilion-damansara-heights-d-empire-dry-aged-steakhouse/119528 Malay Mail

KUALA LUMPUR, Feb 23 – Growing up, I was always fascinated with steakhouses.

That was where I could get Western meals like steak, escargots and soups. These were magical celebratory meals since it was nothing like my daily ho-hum meals cooked at home by my mother.

That's also what D Empire Dry Aged Steakhouse owner Dallan Tan felt. A true blue fan of Western food, especially steak, his interest also stemmed from the fact that it was so different from the food he grew up eating.

He added, "Every day, I can eat steak."

The steak is chargrilled in the kitchen
The steak is chargrilled in the kitchen

Tan actually studied automotives. When he reached his mid-twenties, passion drove him to pursue his dream to cook Western food.

This led him to join a hotel, where he moved around the kitchen learning how to master every aspect of the cuisine. Work took him to Singapore and Australia, opening his eyes up to a whole different experience.

After 20 years working with European cuisine, he returned to home soil and opened D Empire in 2007 at Solaris Mont Kiara.

Later it relocated to Subang Jaya in 2014. Since 2017, the restaurant moved to Pavilion KL, where they have been there till now. Last year when Pavilion Damansara Heights commenced business, D Empire was one of the first few tenants.

With its contemporary interior, D Empire Dry Aged Steakhouse is a good place to enjoy classic European dishes and dry aged steaks
With its contemporary interior, D Empire Dry Aged Steakhouse is a good place to enjoy classic European dishes and dry aged steaks

The vibe at D Empire Pavilion Damansara Heights is contemporary with its green accents and splash of red to brighten up the place. One whimsical touch includes an English mail box at the front.

One can also see how Tan's love for steaks has not wavered.

At his restaurants, he has invested in dry-aged techniques to perfect his steaks. Using chilled meat, sourced from Australia and Japan, these are dry aged for 21 days in a special temperature-controlled chamber. They also do wet ageing.

A special temperature controlled chamber is used to dry age and wet age the meat for 21 days or 150 days
A special temperature controlled chamber is used to dry age and wet age the meat for 21 days or 150 days

With ageing, it intensifies the flavour of the meat. There's a cost to this method though. Tan explained that there's around 30 per cent wastage, since the meat needs to be trimmed before cooking.

When steaks are aged longer, Tan explained, they will taste similar to blue cheese. D Empire does offer 150 days-aged Ribeye, that is sought after by gourmands, where it's shaved thinly for diners to enjoy the concentrated flavour.

D Empire offers Black Angus, Sher Wagyu and premium Japanese Miyazaki Wagyu A5.

For their Black Angus Ribeye, weighing around 220 grams, the steak is tender from the dry-ageing. All it needs is a dash of French Dijon mustard or a little of the black pepper sauce served on the side. Other sauces like a mustard gherkin or red wine shallot are also available. You have a choice of US French fries, mashed potatoes, seasonal vegetables, roasted potatoes or a homemade bun for your side dish.

Various proteins are also on the menu, should you want a change from steak.

Australian Braised Lamb Shank will satisfy you with its tender meat that falls off the bone
Australian Braised Lamb Shank will satisfy you with its tender meat that falls off the bone

The Australian Braised Lamb Shank will satisfy the carnivore in you. It's a hefty portion, braised with mirepoix juice with meat that falls off the bone. Mashed potatoes drizzled with lamb gravy is served on the side too.

Usually when one sees chicken on the menu, visions of a dry piece of meat come to mind. Not here.

No dry grilled chicken here, as seen with their hearty, juicy Chicken Whole Leg
No dry grilled chicken here, as seen with their hearty, juicy Chicken Whole Leg

The Chicken Whole Leg is a hearty, juicy bite. It gets a touch of cream mixed with sliced green olives and capers give it a piquant taste.

Tan also emphasised that all of their sauces served with their dishes are prepared in-house without any MSG

The classic Stuffed Escargots Bourguignon is served with melted butter, garlic and parsley
The classic Stuffed Escargots Bourguignon is served with melted butter, garlic and parsley

For starters, look towards the classic Stuffed Escargots Bourguignon. Here, French snails are cooked with butter infused with garlic and parsley.

Bouillabaisse is well executed here with a tomato broth and an assortment of seafood
Bouillabaisse is well executed here with a tomato broth and an assortment of seafood

This goes well with their Bouillabaisse, a tomato-based soup rich with treasures from the sea like prawns, mussels, clams and squid.

The Apple and Avocado Salad is a fun way to eat your greens. Under the garden greens salad, you will find diced apple, avocado and gorgonzola cheese tossed in a dressing. A dash of balsamic vinegar with beetroot cubes and cherry tomatoes complete the plate.

The menu here also includes choices for pasta, risotto and pizza.

Seafood Saffron Risotto is packed with seafood that pairs well with the fragrant golden hue risotto
Seafood Saffron Risotto is packed with seafood that pairs well with the fragrant golden hue risotto

The Seafood Saffron Risotto is a classic Milanese recipe. Here, the risotto has a golden hue and a light sweet aroma from the use of saffron. Enjoy the soft grains infused with flavour with an assortment of fresh seafood like mussels, prawns, squid and clams.

Tan's special yeast-free Margherita Pizza has a light, crispy base
Tan's special yeast-free Margherita Pizza has a light, crispy base

The pizzas served here are a breath of fresh air since every pizza joint nowadays prefers puffy sourdough crusts. Tan uses a no-yeast base, which yields a thin, crunchy crust. This makes it lighter on the stomach, so snack on a Margherita Pizza with family or friends, as you wait for the main meal.

Mocktail mojitos like the Virgin Lychee Mojito (left) and Passion Fruit Mojito (centre) are great to cool down, together with the Mussolini (right) with its combination of apple, lime juice and cranberry juice
Mocktail mojitos like the Virgin Lychee Mojito (left) and Passion Fruit Mojito (centre) are great to cool down, together with the Mussolini (right) with its combination of apple, lime juice and cranberry juice

Various cocktails and mocktails are also on the menu here, to complete your dining experience.

The restaurant is pork-free, where all their ingredients are halal certified.

D Empire Dry Aged Steakhouse

Lot 5.32

Level 5, Pavilion Damansara Heights

Jalan Damanlela

Damansara Heights, Kuala Lumpur.

Open: 11am to 9.30pm.

Tel:011-33286357/03-27076357.

Lot 6.33 & 6.34

Level 6, Pavilion Kuala Lumpur

168, Jalan Bukit Bintang

Kuala Lumpur

Open: 11am to 10pm.

Tel:03-21106196

Facebook: @dempirepavilion Instagram:@dempirepavilion

*Follow us on Instagram @eatdrinkmm for more food gems.

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Lee Khang Yi Fri, 23 Feb 2024 09:39:01 +0800 Dine,on,dry,aged,steak,and,European,classics,at,Pavilion,Damansara,Heights,D,Empire,Dry,Aged,Steakhouse
<![CDATA[At Kedai Kopi dan Makanan Ming Hoe Hokkien Mee in Jalan Ipoh, go for the sublime ‘kau yuk mee hoon’ instead]]> https://www.malaymail.com/news/eat-drink/2024/02/22/at-kedai-kopi-dan-makanan-ming-hoe-hokkien-mee-in-jalan-ipoh-go-for-the-sublime-kau-yuk-mee-hoon-instead/119316 https://www.malaymail.com/news/eat-drink/2024/02/22/at-kedai-kopi-dan-makanan-ming-hoe-hokkien-mee-in-jalan-ipoh-go-for-the-sublime-kau-yuk-mee-hoon-instead/119316 Malay Mail

KUALA LUMPUR, Feb 22 — When I was away at university, one thing I missed dearly was the wide variety of fried noodle dishes so easily accessible here.

Chow mein from the local Midwestern Chinese takeaway was not going to do it for me.

And after one failed night out too many, licking my wounds with a soggy cheeseburger just didn’t quite hit the spot — oh, how I longed for a plate of KL-style Hokkien mee, or to slurp down some wat tan hor — so naturally I’ve been taking full advantage while being home.

This yearning extended far beyond a late-night binge, and in fact, the dish I missed most is something I would regularly have for lunch.

A view from the outside patio looking in.
A view from the outside patio looking in.

Kau yuk mee hoon, or fried rice vermicelli with canned stewed pork, is a deceivingly simple dish that doesn’t always feature when the canon of fried noodles is discussed, but that shouldn't stop it from being your favourite too.

My go-to spot for years has been Kedai Kopi dan Makanan Ming Hoe Hokkien Mee, just off Jalan Ipoh.

As their name suggests, they’re more renowned for their Hokkien mee, but I’ve always been partial to their kau yuk mee hoon.

Their repertoire of fried noodle dishes includes yin yong, fried mee suah and yuet gwong hor in addition to what I always go back for: kau yuk mee hoon (RM40).

What a perfect bowl for lunch.
What a perfect bowl for lunch.

The dish can be broken down into its two simplest elements: the rice vermicelli noodles, and the canned stewed pork.

The former is nothing too crazy, nice and slick from all the rendered lard and still retaining some resistance.

On the other hand, to say the latter is central to the dish is an understatement — it is the literal foundation upon which the flavour profile of this dish is built.

Thick, but not particularly fatty pieces of pork that come out of a can may not sound like much, but the "red-braised” technique used to cook these pieces of pork belly yields an unctuous, full-bodied sauce that coats every last strand of noodle.

Fried Fish Cake is a snack I almost always get here.
Fried Fish Cake is a snack I almost always get here.

Large croutons of crispy lard and crunchy slivers of Chinese cabbage are sprinkled throughout for some much-needed textural contrast.

Eating it with copious amounts of sambal allows one to layer different sources of savouriness with just the smallest hint of spice, and every bowl I finish feels like a steady affirmation that I made the right choice.

Is that all there is to eat here?

Far from it, though truth be told, I rarely deviate from my kau yuk mee hoon, which is made for at least two people — because one whole can of stewed pork is used — and I usually only come here with one other person.

Fried Fish Cake (RM16) is a moreish snack; springy, deliciously fried and perfect with some sweet chilli dipping sauce, though if I were planning to eat a whole portion of kau yuk mee hoon on my own — which I’ve tried to — I might skip the fish cakes.

Look for the white signboard just off Jalan Ipoh.
Look for the white signboard just off Jalan Ipoh.

Kedai Kopi dan Makanan Ming Hoe Hokkien Mee (民和茶餐室)

39, Jalan Suppiah Pillay, 3rd Mile Jalan Ipoh, Kuala Lumpur

Open daily, 9am-3pm, 5-10pm. Closed on Monday.

Tel: 016-240 0956

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Ethan Lau Thu, 22 Feb 2024 07:39:24 +0800 Kedai Kopi dan Makanan Ming Hoe Hokkien Mee,Jalan Ipoh,kau yuk mee hoon’,fried noodle dishes,fried noodle,Chow mein,Midwestern Chinese,soggy cheeseburger,cheeseburger,KL-style Hokkien mee,Hokkien mee,wat tan hor,fried rice vermicelli,canned stewed pork,yin yong,fried mee suah,yuet gwong hor,rice vermicelli noodles,fatty pieces of pork,red-braised,pork belly,Large croutons,crispy lard,Chinese cabbage,sambal,Fried Fish Cake,sweet chilli,dipping sauce
<![CDATA[Weekends are about relaxing and getting your 'appam' fix at Subang Jaya's Amachi's Palagaram]]> https://www.malaymail.com/news/eat-drink/2024/02/21/weekends-are-about-relaxing-and-getting-your-appam-fix-at-subang-jayas-amachis-palagaram/119147 https://www.malaymail.com/news/eat-drink/2024/02/21/weekends-are-about-relaxing-and-getting-your-appam-fix-at-subang-jayas-amachis-palagaram/119147 Malay Mail

SUBANG JAYA, Feb 21 – There's something very pleasurable about eating a freshly-made appam.

Think wafer thin edges that are browned till they shatter into small pieces when you reach out with your fingers to eat it. It's the contrast of textures: Crisp on the outside yet voluptuously soft in the middle.

Don't use your cutlery. The appam must be celebrated with our hands.

Eat it straight away once it's pried away from the hot pan. Yes, it's burning hot but the appam is at its prime. Just a bit of the brown crunchy edge with a scoop of the centre.

That's how you should celebrate the weekend, at Amachi's Palagaram, where appams are made to order at this home-based business.

Its core business is palagaram or traditional Indian snacks like murukku and sweets.

According to theSun, the business started in the 1970s, back in Sungai Petani, where it was was run by Narmatha Shanmugan's late Amachi (grandmother in Tamil).

It started when a Madam Singh approached Amachi to make urandai for a family function. As word spread, orders poured in and Amachi decided to start this business as she was the sole breadwinner after her husband's death. She continued selling her snacks until she died in 2009.

The second generation – namely her daughters Yogesvari Siva Sangara Pillai and Annaletchimi Siva Sangara Pillai – continued the business in Subang Jaya.

In 2020, Yogesvari's daughter, Narmatha, continued her family's legacy of making these traditional delicacies. She was later joined by her husband, Aaron Jay Dason.

You can order the snacks on their website. These snacks include various types of murukku, urundai, eggless cookies and much more. Everything is prepared using traditional methods.

A year ago, they branched out to serve appam as a way to market their business. It has become a fixture among the Subang Jaya community, where regulars drop by for their appam fix.

It's the small touches that matter here. Like their written menu describing the appam offerings.

There's four types of appam, a choice of sweet or savoury.

The glorious Paal Appam or the OG of 'appams' will win you over for sure
The glorious Paal Appam or the OG of 'appams' will win you over for sure

For the ultimate appam, go for the Paal Appam (RM4). Described in their menu as the "OG of appams", it's that dreamy rich coconut milk centre with crispy edges that makes it a firm favourite of many.

Sprinkle jaggery for a touch of sweetness and it helps temper out the richness of the Paal Appam
Sprinkle jaggery for a touch of sweetness and it helps temper out the richness of the Paal Appam

If you find it a little too rich, go for the Paal Appam with Jaggery (RM4.50). That sprinkle of jaggery seems to temper the richness of the thick, sweet coconut milk while it adds another flavour level with its natural sweetness.

For a savoury 'appam', try the Plain Appam with the not too spicy coconut 'sambal'
For a savoury 'appam', try the Plain Appam with the not too spicy coconut 'sambal'

For those who love savoury snacks, try the Plain Appam with Coconut Sambal (RM4). The rich flavour of the freshly grated coconut sambal with spices and a hint of spiciness complements the plain appam well.

Here's the ultimate savoury treat; Egg Appam with a runny yolk is sprinkled with black pepper and served with a dollop of coconut 'sambal'
Here's the ultimate savoury treat; Egg Appam with a runny yolk is sprinkled with black pepper and served with a dollop of coconut 'sambal'

And if you're the type who likes a power meal packed with goodies, there's the Egg Appam with Coconut Sambal (RM5.50). Here the appam has a cooked egg with a runny yolk, blanketed with ground black pepper and a side of that fragrant coconut sambal.

There's also freshly brewed Masala Chai. It's a milder tasting version.

Snack on this garlic onion ribbon 'murukku' as you wait for your hot 'appam'
Snack on this garlic onion ribbon 'murukku' as you wait for your hot 'appam'

Various Indian snacks are available by order
Various Indian snacks are available by order

You can also sample various snacks offered here like the garlic and onion ribbon murukku. It's RM4 for a small packet. There's also Achi Murukku, where a small jar is sold for RM20.

Freshly brewed Masala Tea done in small batches are also available
Freshly brewed Masala Tea done in small batches are also available

Groups of people visit throughout the day to enjoy the appams. Peak times are breakfast, after lunch and tea time.

As they offer limited seating, it can get crowded, depending on timing. If it's too full, some prefer to just do a takeaway.

Pack home the 'appams' if there's no place to sit to enjoy them
Pack home the 'appams' if there's no place to sit to enjoy them

Look out for the signboard proclaiming,
Look out for the signboard proclaiming, "Hot! Hot! Appams & Masala Chai"

Look for the notice board proclaiming, "Hot! Hot! Appams and Masala Chai" and you would have found the place, which is just across from the First Baptist Church.

Amachi's Palagaram, 35, Jalan SS17/1, Subang Jaya. Tel:016-2445037. Open: 8.30am to 6pm (Saturday and Sunday). Facebook: @amachipalagaram Instagram: @amachis.palagaram

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Lee Khang Yi Wed, 21 Feb 2024 09:51:40 +0800 Weekends,are,about,relaxing,and,getting,your,&#039;appam&#039;,fix,at,Subang,Jaya&#039;s,Amachi&#039;s,Palagaram
<![CDATA[From flat whites to falafel gyros, learn how two former baristas are introducing Greek fusion fare to Malaysians]]> https://www.malaymail.com/news/eat-drink/2024/02/20/from-flat-whites-to-falafel-gyros-learn-how-two-former-baristas-are-introducing-greek-fusion-fare-to-malaysians/118934 https://www.malaymail.com/news/eat-drink/2024/02/20/from-flat-whites-to-falafel-gyros-learn-how-two-former-baristas-are-introducing-greek-fusion-fare-to-malaysians/118934 Malay Mail

KUALA LUMPUR, Feb 20 — Chunks of juicy roasted chicken. Crunchy balls of just-fried falafel. Fresh rings of raw onion, cold slices of tomato. A chilled, creamy yoghurt sauce laced with cucumber and garlic. Fries, a surprising inclusion. And a soft, pale piece of pita bread to wrap everything like a loving blanket.

This is a gyros by Greek Alley, which is — despite its name — a proudly homegrown Malaysian enterprise.

Greek Alley is founded by Richard Tan, 31, who has had eight years of F&B experience, and Jason Ng, 34, a former auditor and barista.

How did Greek Alley get started? Tan recalls, "It was back in 2018 when Jason and I were working at the same café, Three Little Birds. We dreamed about owning a café or restaurant in the future.”

Co-founders Jason Ng and Richard Tan (left). Greek Alley’s pop up at a weekend bazaar (right).
Co-founders Jason Ng and Richard Tan (left). Greek Alley’s pop up at a weekend bazaar (right).

Eventually the duo struck upon the idea of making Greek fusion food, specifically street fare such as their own version of gyros.

Tan says, "It was back in 2016 where I went for a trip in Greece. In every block in every town, there will be a shop where they sell gyros as their daily grab-and-go fast food. Since Malaysians only know about kebabs and there aren't a lot of Greek places that sell gyros, we thought why not this opportunity?”

It can be quite a jump from making flat whites to wrapping falafel in pita bread. To that end, both Tan and Ng invested all their free time in R&D (research and development) before finalising their recipe.

Tan says, "We are now proud to say that most of our items are handmade from scratch. We make our own pita bread, falafel, sauces and tzatziki. We also marinate our own chicken meat.”

One point of confusion for many customers is what differentiates Greek (or Greek fusion fare) from other cuisines. How is gyros different from a kebab, for instance?

The falafel is made from scratch using ground chickpea flour.
The falafel is made from scratch using ground chickpea flour.

Tan shares, "Gyros and kebab are actually the same family tree. The only differences are the culture, ingredients, and the way they are prepared. Gyros has more flavours and textures due to the use of key ingredients such as pita bread and tzatziki.”

Tzatziki, he explains, is a mixture of Greek yoghurt, cucumbers, garlic and some fresh herbs.

"Without these two, it can’t be a gyros. And not forgetting the fries that add to the crunch!”

Since December 2022, Greek Alley has been carefully testing the market response by hosting pop-ups at various weekend bazaars and events. Currently the outfit operates from a central kitchen based in Bandar Sri Damansara, focusing on online delivery services.

Tan says, "This year, we are looking to open a physical store — maybe a kiosk or food truck — and also focusing on B2B, supplying our products to cafés and restaurants.”

Freshly fried falafel.
Freshly fried falafel.

Greek Alley has started to experiment with new ingredients. Recently they made gyros with organic tempeh and nánr? (red fermented bean curd) mayonnaise.

Tan shares, "It was a fun little project we had with our fellow bazaar vendor, Farm Foodies — we used their products. Surprisingly the feedback was pretty good, we have got customers coming back asking for it!”

For their staple menu, Tan always recommends their falafel gyros to customers. He says, "There are not many places that sell falafel in Malaysia, or a decent one. Most that have tried our falafel gyros love it — we had a few customers who told us it was comparable to the one they had in Europe.”

However, no business grows by praise alone. The challenges that Greek Alley has faced along the way helped inform how they adapt their business strategies.

Tan explains, "How should we market our products to our fellow Malaysians? Because our main competitors are clearly kebabs or shawarma. But most customers have never heard of gyros and still see our gyros as kebabs.”

Each gyros comes wrapped in pita bread, with a source of protein, tzatziki, mixed vegetables and fries.
Each gyros comes wrapped in pita bread, with a source of protein, tzatziki, mixed vegetables and fries.

Tzatziki (left). Falafel and fries (right).
Tzatziki (left). Falafel and fries (right).

Getting a foothold in what can be viewed as a very saturated industry remains an uphill climb, Tan admits. He adds, "It’s a very niche market... I believe if we keep promoting our uniqueness, more and more people will be willing to try out our Greek Fusion cuisine.”

Moving forward, Greek Alley is digging further into R&D to develop new products. Tan says, "By opening a physical outlet, it will be easier for customers to find us. We are also planning to collaborate with other eateries, by supplying our frozen products to them.”

Ultimately a successful food business can survive on novelty alone. Every passing month brings a new food fad, or so it seems.

What might help Greek Alley’s offerings stay the course could be its appeal to the demanding Malaysian palate. Tan says, "We would say our products suit the taste buds of both Greeks and Malaysians, where we emphasise a lot on the flavours, texture, sauces, etc.”

Who knows? In the future, ordering gyros might be as natural as picking up a dozen Korean fried chicken wings or a sushi platter.

Whether making it more authentic or more fusion (more nánr? mayonnaise, anyone?) would prove a better move, only time will tell.

Greek Alley

FB: facebook.com/greekalley/

Phone: 011-5649 0935

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Kenny Mah Tue, 20 Feb 2024 08:46:40 +0800 baristas,Greek fusion,malaysians,roasted chicken,fried falafel,raw onion,cold slices of tomato,tomatoes,yoghurt,yoghurt sauce,cucumber,Garlic,Greek Alley,homegrown Malaysian enterprise,Richard Tan,Jason Ng,former auditor,ormer auditor and barista,F&B experience,Three Little Birds,café,Restaurant,Greek fusion food,flat whites,wrapping falafel,pita bread,tzatziki,chicken meat,fresh herbs,Bandar Sri Damansara,physical store,kiosk,food truck,B2B,organic tempeh,nánrǔ,red fermented bean curd,mayonnaise,Malaysian palate,Greeks and Malaysians,Flavours,texture,sauces,nánrǔ mayonnaise
<![CDATA[Kepong's Mouth Mee satisfies your cravings for Sarawak food like 'kolo mee', 'laksa' and fried 'mani chai' rice noodles]]> https://www.malaymail.com/news/eat-drink/2024/02/19/kepongs-mouth-mee-satisfies-your-cravings-for-sarawak-food-like-kolo-mee-laksa-and-fried-mani-chai-rice-noodles/118739 https://www.malaymail.com/news/eat-drink/2024/02/19/kepongs-mouth-mee-satisfies-your-cravings-for-sarawak-food-like-kolo-mee-laksa-and-fried-mani-chai-rice-noodles/118739 Malay Mail

KUALA LUMPUR, Feb 19 — Why are there so many eateries serving Sarawak dishes? How can one place trump another? Those were my thoughts when I ventured to Kepong to explore Mouth Mee.

All those doubts were dispelled when I slurped down my curly red kolo mee. One bite wasn't enough, I kept eating more of those lardy noodles with a tinge of sweetness from the char siu sauce.

I may not be from Sarawak but I do know a good bowl of noodles and this kolo mee was definitely a winner.

Now I understand why my friend had highly recommended this place that opened about four months ago.

Mouth Mee may be relatively unknown but its pedigree can be traced to the popular Lin Li Xiang in Damansara Jaya.

If I had to compare both — apple for apple — I prefer the airy, spacious atmosphere here. It's made even better with the warm service from the couple who run the place with bright smiles and efficiency.

Located at Laman Rimbunan, it's right behind the KWSP office
Located at Laman Rimbunan, it's right behind the KWSP office

The menu pays tribute to their Kuching heritage. Find Sarawak favourites like kolo mee, laksa, fried mani chai noodles and so forth. It's truly a family place as they also brought out dishes they serve at home, like their homemade Hakka yong tau foo and pork stomach soup with Sarawak pepper.

Back to their kolo mee. There's a whopping 10 choices of kolo mee here. In a way, this menu tries to cover various permutations to satisfy everyone's preferences. You find a vegetarian version, side by side with say the unusual chicken wing pairing or the noodles with soup served on the side.

My Kolo Mee — Special (RM12.50 for a regular portion) was enough to keep me happy. It's reddish, thanks to the use of char siu sauce. The noodles are topped with liver, pork slices, prawns and fish cake slices.

The place is an airy space for pleasant dining
The place is an airy space for pleasant dining

While the toppings may be substantial, they felt a little dry and overcooked. Never mind, the star of the show was those slurp worthy noodles. You also get a bowl of clear broth with fish balls and pork balls.

And of course, one must try their Sarawak Laksa. There's two versions, the basic one for RM12 while there's the special for RM15. The basic version includes shredded chicken and omelette, prawns and bean sprouts.

I packed home the Sarawak Laksa Special. When I opened my takeaway, I found my noodles cradled in a half portion of fluffy omelette. There's also an assortment of goodies to keep me happy. I counted two tiny pork balls, char siu slices, thick cut fish cake slices, crunchy fried wantans, omelette strips, shredded chicken and two small prawns.

Sarawak Laksa Special was a satisfying takeaway with a balanced broth where you can taste the spices since less 'santan' is used
Sarawak Laksa Special was a satisfying takeaway with a balanced broth where you can taste the spices since less 'santan' is used

What makes their laksa exceptional is the balanced flavour. It's more spice forward compared to other places. Your brain will scramble to try to identify them... maybe ground coriander, pepper and lemongrass? As less santan is used, it is also healthier for us. This is the kind of broth, one can easily drink to the very last drop.

The paste is made in-house, making their mix unique rather than others who start from a commercial paste which they then tweak to taste.

As you drink more of that flavour packed broth, there'll be a tingle of heat. Mix in the sambal for more fire.

What I liked was how generous they are with the calamansi limes (they give you two rather than the usual one). The broth needs that zingy touch to cut through the richness.

Whenever I spy Fried Mani Cai Rice Noodles (RM12), it's a definite order.

Their version is incredibly flavourful, thanks to the dried shrimps used. What I liked was how it wasn't dripping with oil.

Fried Mani Cai Rice Noodles may look simple but it's packed with flavour from the use of dried shrimps and eggs
Fried Mani Cai Rice Noodles may look simple but it's packed with flavour from the use of dried shrimps and eggs

I had taken away the portion I didn't manage to finish. It was only much later, I remembered to eat it for a late dinner.

As it was all wrapped up in plastic, every strand of the beehoon was infused with the rich fragrance from the dried prawns. Even eaten cold, it was super addictive.

They also have an option to use the curly kolo mee, which would make an interesting combination. And if you prefer it without carbohydrates, there's also just stir fried mani cai with egg.

Here, they also serve kiaw or their wantans. It's a bit longer in shape. There's a dry version topped with minced pork or served with a clear soup. You can also have it fried. The Dry Kiaw (RM8) I tried wasn't the best I have eaten as I would have liked a silkier skin. It's still good for a side dish. The fried kiaw, which I got for the laksa, would probably taste better especially when eaten fresh.

Dry Kiaw is a good side dish for your choice of noodles (left). Go for the Three Layer Coffee as it's so much more fragrant compared to the tea version (right)
Dry Kiaw is a good side dish for your choice of noodles (left). Go for the Three Layer Coffee as it's so much more fragrant compared to the tea version (right)

Usually, the specialty is Three Layer Tea. In this case though, it's the coffee version that is much nicer. Apparently they bring in the coffee from Sarawak, hence it's incredibly fragrant, even with the milk and sugar layer. Try both and decide which you prefer. You may be like me and fall for the coffee combination. The three layer drinks are RM4.90 each.

There's more to try on their menu. Maybe Sarawak Tomato Noodles with some of their homemade yong tau foo for my next visit?

Parking can be iffy depending on timing. Scoring a space right In front of the shop seems to be difficult so I usually park at the back row, nearer to the MRT station.

Mouth Mee, Lot 2A, Jalan Rimbunan Raya, Laman Rimbunan, Kepong, Kuala Lumpur. Open: 9.30am to 2.30pm, 6pm to 9.30pm. (Tuesday to Friday), 9.30am to 2.30pm, 6pm to 10pm. (Saturday and Sunday). Closed on Monday. Tel:+6011-25620055. Facebook:@mouthmee

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Lee Khang Yi Mon, 19 Feb 2024 07:47:10 +0800 Kepong&#039;s,Mouth,Mee,satisfies,your,cravings,for,Sarawak,food,like,&#039;kolo,mee&#039;,,&#039;laksa&#039;,and,fried,&#039;mani,chai&#039;,rice,noodles
<![CDATA[A half-shop hidden gem in Plaza Damas: Saisai Japanese Restaurant delights with ‘oden’ and more with daily changing specials]]> https://www.malaymail.com/news/eat-drink/2024/02/18/a-half-shop-hidden-gem-in-plaza-damas-saisai-japanese-restaurant-delights-with-oden-and-more-with-daily-changing-specials/118631 https://www.malaymail.com/news/eat-drink/2024/02/18/a-half-shop-hidden-gem-in-plaza-damas-saisai-japanese-restaurant-delights-with-oden-and-more-with-daily-changing-specials/118631 Malay Mail

KUALA LUMPUR, Feb 18 — The most memorable meals are often found where one least expects them.

In Block F, Plaza Damas is a laundry service occupying half a shop lot; the other half has no sign, save for a small square piece of paper stuck on the wall in a near-discreet fashion.

This is Saisai Japanese Restaurant. It opens only for dinner five days a week, serving a mix of homey, comforting fare and drinking-friendly, bar-style food.

Additionally, the menu often includes specials curated by owner Mika-san. Her daughter and son also help run the restaurant which has been open since 2015.

The restaurant’s Facebook page is where updates on these daily specials get posted, depending on what's sourced from the market or even the weather, which in my opinion is what sets Saisai apart from the many Japanese restaurants all over the Klang Valley.

Having called ahead to make a reservation, we were able to secure three of the counter’s eight seats.

There are bigger tables in front of the restaurant, but otherwise the counter is the only seating in the small space.
There are bigger tables in front of the restaurant, but otherwise the counter is the only seating in the small space.

Next to me was a lone Japanese gentleman finishing up his meal, sipping on his miso soup and reading an e-book.

To the right, a Japanese television serial played mutedly on the television, while the chalkboard of specials hung right in front of me. It’s written in both Japanese and English and includes some recurring favourites, as well as the specific dishes mentioned in that day’s Facebook post.

One dish not found on the menu or listed among the daily specials is Oden, a popular type of nabemono (Japanese for "one pot dish").

Sitting at the counter feels like being transported to a Japanese bar.
Sitting at the counter feels like being transported to a Japanese bar.

Ever since its introduction here, it has undergone the dreaded "tom yum-ification" (looking at you, FamilyMart) due to its popularity in Malaysia.

However, this is no convenience store oden; one sip of the clear beige broth quickly proved that. Instead, it was delightfully savoury, with a subtle hint of smoke that lent great depth of flavour.

You can choose your ingredients, so we opted for one of everything — a boiled egg, daikon, konnyaku, fishballs, beancurd, and chikuwa, a tubular type of fishcake. The total came up to RM24. Served with karashi (Japanese mustard), it made for a warming start to the night.

A simple but really good Hiyayakko (RM10) followed; silky chilled tofu topped with plenty of bonito and soy sauce on the side.

Hiyayakko, Japanese chilled tofu topped with plenty of bonito and soy sauce on the side.
Hiyayakko, Japanese chilled tofu topped with plenty of bonito and soy sauce on the side.

Next was a pair of specials: Salted Pork Belly with Ginger Sauce (RM19) and Pork Shabu-shabu and Cabbage Salad with "salty sauce" (RM24).

The former was as intriguing as it was delicious. Five thick pieces of cold, pearly-white pork belly, salted and lightly poached, were topped with a ginger and soy-based sauce, almost reminiscent of cold poached chicken.

The latter was just as good, razor-thin slices of soft pork belly paired with crunchy slivers of cabbage and bean sprouts, drizzled with a tangy ponzu dressing.

One of the best dishes of the night, Salted Pork Belly with Ginger Sauce.
One of the best dishes of the night, Salted Pork Belly with Ginger Sauce.

Pork Shabu-shabu and Cabbage Salad came with razor-thin slices of soft pork belly paired with crunchy slivers of cabbage and bean sprouts, drizzled with a tangy 'ponzu' dressing.
Pork Shabu-shabu and Cabbage Salad came with razor-thin slices of soft pork belly paired with crunchy slivers of cabbage and bean sprouts, drizzled with a tangy 'ponzu' dressing.

The pace picked up with three hot entrees, all from the daily list of specials.

This was also the point in the meal where — like with so many other Japanese meals I’ve had, whether it’s uber-expensive omakase or at a low-frills izakaya — everything starts to meld together in a heady symphony of eating and drinking.

As if by design, my fourth drink of the night arrived as a plate of Grilled Chicken Wing Gyoza (RM22) was produced. Three chicken wings, stuffed with gyoza filling and dipping sauce laced with some chilli oil. It’s high art, this stuff — truly phenomenal drinking food.

Grilled Chicken Wing Gyoza — the platonic ideal of drinking food.
Grilled Chicken Wing Gyoza — the platonic ideal of drinking food.

Grilled Eggplant with Ponzu sauce was a dark horse for the best dish of the night.
Grilled Eggplant with Ponzu sauce was a dark horse for the best dish of the night.

The Grilled Eggplant with Ponzu Sauce (RM15) was also brilliant, creamy in the centre, well-charred on the outside and perfect with a dollop of grated daikon and ponzu sauce.

While it was nicely grilled and smoky, the Grilled Hokke Fish (RM29) was not as oily and rich as I would have liked, which unfortunately rendered it a little plain.

Grilled Hokke was not as oily and rich as I would have liked
Grilled Hokke was not as oily and rich as I would have liked

Deep-fried Horse Mackerel were supremely crunchy and went especially well with a dip that tasted similar to tartar sauce.
Deep-fried Horse Mackerel were supremely crunchy and went especially well with a dip that tasted similar to tartar sauce.

Things picked up once more with the Deep-fried Horse Mackerel (RM21). Breaded and fried, the fillets of rich and strong-tasting fish were supremely crunchy and went especially well with a dip that tasted similar to tartar sauce.

I felt ready to burst at this point, but still had space for Tororo Gohan Yam (RM15), grated Japanese mountain yam over rice which came with a bowl of miso soup and pickles.

Tororo Gohan Yam or grated Japanese mountain yam over rice, is an acquired taste, but is my preferred way to close out the meal.
Tororo Gohan Yam or grated Japanese mountain yam over rice, is an acquired taste, but is my preferred way to close out the meal.

The yam is an acquired texture rather than taste, with its very mild flavour taking a backseat to the slimy texture it is renowned for. Poured over rice, I enjoyed it best with a few drops of soy sauce for taste, before downing my miso soup in a fashion far less dignified than the gentleman before.

Saisai Japanese Restaurant

F-0-9, Plaza Damas, Jalan Sri Hartamas 1, Taman Sri Hartamas, Kuala Lumpur

Open Thursday to Monday, 6-10pm

Tel: 017-223 7683

Facebook: @sai2jap

Instagram: @saisai.japanese.restaurant

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Ethan Lau Sun, 18 Feb 2024 10:07:21 +0800 A,half-shop,hidden,gem,in,Plaza,Damas:,Saisai,Japanese,Restaurant,delights,with,‘oden’,and,more,with,daily,changing,specials
<![CDATA[Chockful of hearty ingredients, this ‘curry of abundance’ promises greater prosperity this CNY]]> https://www.malaymail.com/news/eat-drink/2024/02/17/chockful-of-hearty-ingredients-this-curry-of-abundance-promises-greater-prosperity-this-cny/118473 https://www.malaymail.com/news/eat-drink/2024/02/17/chockful-of-hearty-ingredients-this-curry-of-abundance-promises-greater-prosperity-this-cny/118473 Malay Mail

KUALA LUMPUR, Feb 17 — A week into the Year of the Wood Dragon and many of us might be getting tired of all that sumptuous feasting and never-ending lou sang sessions. (Shocking, but true!)

Now that the reunion repasts have been completed and the relatives have all returned to their own homes (or hometowns), perhaps it’s time for a simpler meal.

However, given that it is still Chinese New Year (most of us celebrate till the 15th day), even a simple meal ought to foretell good fortune to come. Flavour is welcome; faring well in the coming 12 months, more so.

My mum would always cook a chicken rendang or a pork curry, typically loaded with plenty of potatoes and carrots, for Chinese New Year. This will always taste better the next day, and keeps well when frozen.

Here is my own take on her curry, still resplendent with a profusion of potatoes and carrots, but jazzed up with a “roux” of roasted tomatoes and garlic. Chillies for heat and some festive Chinese sausages for a nuanced boost in flavour.

Sometimes more is more.

So savour this “curry of abundance”, chock full of hearty ingredients, promising greater prosperity in the beautiful year ahead.

Potatoes and carrots give a curry real heft.
Potatoes and carrots give a curry real heft.

‘CURRY OF ABUNDANCE’

Roasting cherry tomatoes and garlic — making sure to use good extra virgin olive oil and a generous amount of freshly ground black pepper and sea salt — will give your curry an unexpected sweetness and aroma.

By puréeing the roasted tomatoes and garlic, these secret ingredients will melt into the curry and provide a surprising but welcome flavour when detected.

This tomato-and-garlic purée will also result in a consistency similar to a Japanese curry, but without the need for a store-bought roux.

Roasted tomatoes and garlic make the curry sweeter and more aromatic.
Roasted tomatoes and garlic make the curry sweeter and more aromatic.

To add greater depth to the flavour base, we use some red cili padi and Chinese sausages. The former will add heat while just a few slices of the latter guarantees a hit of flavourful oils. It’s a subtle but discernible presence.

Finally, we get our requisite dose of green from some siu bak choy. Blanch these just before serving the curry, just enough that the leaves barely wilt, giving the dish another burst of colour.

Red 'cili padi' add heat (left) while Chinese sausages provide flavourful oils (right).
Red 'cili padi' add heat (left) while Chinese sausages provide flavourful oils (right).

Ingredients

  • 1 punnet (approx. 10-12) cherry tomatoes, halved
  • 1 bulb of garlic, separated into cloves and sliced
  • 4 tablespoons extra-virgin olive oil
  • Freshly ground black pepper and sea salt
  • Neutral cooking oil
  • 2 large onions, sliced
  • ½ Chinese sausage, cut into coarse discs
  • 1 litre water or chicken stock
  • 2-3 large potatoes, peeled and cubed
  • 2 carrots, peeled and diced
  • 500g pork loin, sliced
  • 6-8 cili padi, thinly sliced
  • 2-3 siu bak choy

Method

Preheat the oven to 200°C. Prepare a large baking tray by covering it with aluminium foil. Add the halved cherry tomatoes, sliced garlic and extra-virgin olive oil. Mix well, making sure to coat everything evenly. Season with freshly ground black pepper and sea salt.

Roast the tomatoes and garlic in the preheated oven for 30-40 minutes until tomatoes are wilted and wrinkly, and the garlic have turned a golden brown and crispy at the edges.

Leafy and crunchy 'siu bak choy' ensures a healthy dose of greens.
Leafy and crunchy 'siu bak choy' ensures a healthy dose of greens.

Remove from the oven and set aside. Purée using a blender once cool. A coarse, chunky consistency is sufficient; it doesn’t have to be entirely smooth.

Heat some cooking oil in a large pot over medium heat. Add the onions to the pot, allowing them to sweat for about 5 minutes until they become slightly translucent.

Next add the Chinese sausage and sauté until some of their flavourful fat has rendered. You may now add the potatoes, carrots, pork and cili padi. Stir briskly till everything has some colour.

Add the water or chicken stock to the pot. Give another quick stir so that any bits sticking to the bottom of the pot is mixed in with the liquid.

Simmer over low heat for 15 minutes, stirring occasionally and skimming the scum that rises to the surface of the stew when it comes to a boil.

Cook until the carrots and potatoes have softened. Lower the heat and add the puréed roasted tomatoes and garlic directly into the pot with the potatoes and carrots. Mix well to combine.

Check the taste and season with more black pepper and salt if necessary. Turn off the heat and set aside.

There’s nothing better than homemade curry with plenty of rice or noodles.
There’s nothing better than homemade curry with plenty of rice or noodles.

Blanch the siu bak choy right before serving the curry.

Ladle the curry onto individual dishes of rice or noodles. Add the blanched siu bak choy. Serve immediately whilst hot.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Kenny Mah Sat, 17 Feb 2024 10:07:37 +0800 Weekend Kitchen,curry of abundance,homemade curry
<![CDATA[Find all things ‘ayam kampung’ at LAUK Ayam Kampung in Plaza Damas, including an amazing ‘ayam kampung berlado’ ]]> https://www.malaymail.com/news/eat-drink/2024/02/16/find-all-things-ayam-kampung-atlauk-ayam-kampung-in-plaza-damas-including-an-amazing-ayam-kampung-berlado/118279 https://www.malaymail.com/news/eat-drink/2024/02/16/find-all-things-ayam-kampung-atlauk-ayam-kampung-in-plaza-damas-including-an-amazing-ayam-kampung-berlado/118279 Malay Mail

KUALA LUMPUR, Feb 16 — Lunch hour on a weekday is a busy time in Plaza Damas, with people streaming in and out of the many different options inside and outside the next door Hartamas Shopping Centre.

LAUK Ayam Kampung is one such place, located outside the mall, a few shops away from a FamilyMart.

The current location has existed for three years; before this, they spent six years in Shah Alam.

With a name like LAUK Ayam Kampung, it should come as no surprise that the menu’s highlights involve kampung chicken in one way or another — deep fried, or cooked in gulai, sambal balado or kerutuk.

It doesn’t quite reach Bubba’s exhaustive repertoire of shrimp cookery in Forrest Gump, but they all sound plenty compelling.

A 'single plate' with 'ayam kampung goreng'.
A 'single plate' with 'ayam kampung goreng'.

You can choose from a variety of "single plate” sets or get each item on its own.

On one visit, the ayam kampung goreng set (RM15) proved the most popular; white rice, a small cup of mixed kuah, bean sprouts, a selection of fresh ulam and two types of sambal accompanied the single piece of fried kampung chicken.

As those familiar with ayam kampung will know, it's a smaller breed of free-range chicken, known for its depth of flavour and leaner, firmer flesh.

In my experience, it can often be tough, dry and stringy when fried, especially once it gets cold.

Thankfully, it was fresh out of the oil — in fact, so fresh that it was almost too hot to eat — and far from tough or dry.

'Gulai ayam kampung' is rich and spicy.
'Gulai ayam kampung' is rich and spicy.

It’s never going to be as juicy and moist as a fattier breed of chicken, but when fresh, the flesh retains just enough moisture to be chewy, but in a good way, and it was fried till unbelievably crisp.

Eat it together with dabs of sambal belacan and sambal bilis kacang for savoury hits of heat, and wash it down with lots of white rice soaked in the rich kuah campur.

Gulai ayam kampung (RM17) comes with the same accompaniments but features chicken cooked in a rich and incredibly lemak gulai that carries a lot more spice than one might expect.

The lean, firm quality of the flesh translates to smooth slivers of meat that don’t completely fall apart, and the gulai is every bit as complex and nuanced as one can find in KL.

Looking at the individual items on the menu, we decided to check out the ayam kampung berlado (RM12) which ended up being my personal favourite.

My favourite thing to get here: 'ayam kampung berlado'.
My favourite thing to get here: 'ayam kampung berlado'.

It’s the best of both worlds: an impeccably crisp piece of fried ayam kampung is smothered in sambal balado that’s hot, spicy and a little sweet (from the use of tomato).

What’s not to like? Long after I finished the meat on the chicken — of which there isn’t much — I found myself meticulously scooping the plate clean, which drew a puzzled look from my father.

It should be noted that although this isn’t listed as part of a "single plate”, just ask and they can make it happen for you.

Other dishes worth checking out include the kerutuk ayam kampung (RM12), a rich coconut milk-based preparation more commonly associated with meat, with woody spices like cinnamon, clove and cardamom coming through; and terung berlado (RM5), fried eggplant that’s delightfully soft and creamy in the centre, topped with crispy ikan bilis and smothered in more of that irresistible sambal balado.

Look for the sign by the front.
Look for the sign by the front.

I strongly recommend getting some ikan masin (RM6) and sambal hijau (RM5) on the side: the saltiness of the former goes a long way in tempering the heat in some dishes, and the sweetness of the latter also works as a nice foil for the fried chicken in particular.

LAUK Ayam Kampung

Lot M05, Plaza Damas, Jalan Sri Hartamas 1, Taman Sri Hartamas, Kuala Lumpur

Open daily, 12-7pm. Closed on Friday.

Tel: 017-948 8596

Facebook:@laukayamkampunghartamaskl

Instagram:@laukayamkampunghartamaskl

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Ethan Lau Fri, 16 Feb 2024 08:21:04 +0800 Find,all,things,‘ayam,kampung’,at LAUK,Ayam,Kampung,in,Plaza,Damas,,including,an,amazing,‘ayam,kampung,berlado’ 
<![CDATA[From ‘lucky jellyfish’ to ‘Neptune sauce’, good fortune in the Year of the Dragon is really a family reunion at the same table]]> https://www.malaymail.com/news/eat-drink/2024/02/15/from-lucky-jellyfish-to-neptune-sauce-good-fortune-in-the-year-of-the-dragon-is-really-a-family-reunion-at-the-same-table/118098 https://www.malaymail.com/news/eat-drink/2024/02/15/from-lucky-jellyfish-to-neptune-sauce-good-fortune-in-the-year-of-the-dragon-is-really-a-family-reunion-at-the-same-table/118098 Malay Mail

COMMENTARY, Feb 15 — Chinese New Year is all about coming together for our reunion meal.

For some of us this is the time we most look forward to every year. For other families, it might be a happy occasion to add new members to the ever-expanding clan.

For my family, it’s been a tradition to allow everyone a break from the kitchen and to reserve a private room at our regular Chinese restaurant well in advance.

This year, we are more than amused that the menu had its own name: Lóng Nián Dàjí or "Good Fortune in the Year of the Dragon.”

Fresh crab meat and pumpkin sauce served with deep fried 'mantou'.
Fresh crab meat and pumpkin sauce served with deep fried 'mantou'.

Just all of us busy bees gathered together around the same table is good fortune already, is a great start to a new year already.

Once everyone is seated, the servers promptly bring a huge platter of rainbow-hued ingredients to our table. It’s the requisite yee sang to kick things off.

Names, as we have established, are important. So this is no mere yee sang but hóngyùn hǎizhē fācái lāo shēng. "Lucky jellyfish brings wealth and livelihood.”

Who can say no to that? To gild the lily further, we make a point of shouting out auspicious sayings as we toss the yee sang and splatter the table with every shade of the rainbow.

Steamed deep sea cod with homemade soy sauce and fried garlic.
Steamed deep sea cod with homemade soy sauce and fried garlic.

"Lóng mǎ jīng shén!” (May you always be full of energy and in good spirits!)

"Cái yuán gǔn gǔn!” (May wealth keep pouring in!)

"Hóng yùn dāng tóu!” (May good fortune be upon you!)

"Huángjīn mǎn dì!” ("May gold cover the ground around you!)

"Nián nián yǒu yú!” (Wishing you abundance every year!)

We follow up our raucous lou sang session with something equally fun though less prone to mess making. The jīn zhī xiān xiè ròu bàn xiǎohuā bāo or fresh crab meat and pumpkin sauce served with deep fried mantou.

Who can resist the pleasurable task of dipping these "flower buns” into the unctuous golden gravy? We are all children again, tearing the crust apart and allowing the fluffy crumb to soak up all the crustacean goodness.

No proper Cantonese meal is complete without steamed fish. Instead of grouper or tilapia, Chinese New Year calls for a fish we don’t eat that often. The natural sweetness of īn suàntóu chōu zhēng shēnhǎi xuěyú or steamed deep sea cod with homemade soy sauce and fried garlic reminds us that basic isn’t never boring.

Classic charcoal roasted suckling pig.
Classic charcoal roasted suckling pig.

Time for something truly impressive — the jīngdiǎn tàn kǎo cuì pí quán rǔ zhū or classic charcoal roasted suckling pig. The entire piglet is cooked whole and then carefully sliced, each perfect square a crispy wafer with a layer of melt-in-the-mouth fat beneath.

This is a dish fit for an emperor, and there is nothing more majestic than the common folk, really. The simple life is more precious than gold, rarer than rubies.

Something different — zìzhì hǎi huáng jiàng chǎo hǎi lúsǔn or stir-fried sea asparagus with homemade Neptune sauce. We are uncertain what constitutes a "Neptune sauce” but it does taste of the sea, briny as oysters and as provocative as Poseidon.

It’s a tradition; every Chinese New Year there’s sure to be a dish that confuses everyone’s palate. Perhaps this is why these are known as limited edition offerings or seasonal dishes; we don’t expect to see it making a repeat appearance next year.

Stir-fried sea asparagus with homemade Neptune sauce.
Stir-fried sea asparagus with homemade Neptune sauce.

Laughter in the New Year is a must and therefore, so are prawns. Their name in Cantonese ha mimics the sound of mirth and merriment — Ha Ha Ha!

And so the next dish has to fit the bill: xiān mángguǒ yāo dòu sū zhà xiā qiú or crispy fried shrimp balls with fresh mango and cashews. Crunchy, sweet and nutty — as balanced as a life well lived.

The pièce de résistance for most of us (or the men of our family, at any rate, given the ladies are more conservative with their carbohydrate intake) is the xiānggǎng é gān rùn cháng là kǒuwèi fàn. Fragrant rice with Hong Kong preserved meats (including a foie gras sausage, for those who lean towards literal translations).

The aromatic oils, the fatty waxed meats, and the flavourful grains of rice infused with the very essence of the ingredients. Those of us who proudly answer to the title fan tong ("rice bin” in Cantonese) cannot resist a big bowl of these starches (nor a second and a third, truthfully).

Crispy fried shrimp balls with fresh mango and cashews.
Crispy fried shrimp balls with fresh mango and cashews.

All meals must finish eventually. And a sumptuous repast like this calls for a proper sweet ending. Instead of anything lavish or luxurious, we complete our reunion with something far more down to earth — a simple tongsui.

A Cantonese dessert for a Cantonese family.

With a bit of a tweak, however, adjusting for everyone’s increasing concern with health and expanding waistlines. (Let us momentarily ignore all the previous courses; a feast is meant to be decadent, after all.)

We are served sensibly sized bowls of dītáng huá hétáo hú or low sugar smooth walnut paste. To be honest, we don’t really miss the full onslaught of a standard sugar rush; life is sweet enough when you are surrounded by your loved ones.

Fragrant rice with Hong Kong preserved meats.
Fragrant rice with Hong Kong preserved meats.

To be with your family (and, perhaps, family-to-be) on a joyous occasion such as this, to celebrate and share a meal together, that is the best blessing and we could not ask for more.

*Follow us on Instagram @eatdrinkmm for more food gems.

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Kenny Mah Thu, 15 Feb 2024 09:05:10 +0800 From,‘lucky,jellyfish’,to,‘Neptune,sauce’,,good,fortune,in,the,Year,of,the,Dragon,is,really,a,family,reunion,at,the,same,table
<![CDATA[Sentul's Kedai Makan Minang Salero serves probably the best spread of Minang food in the Klang Valley]]> https://www.malaymail.com/news/eat-drink/2024/02/14/sentuls-kedai-makan-minang-salero-serves-probably-the-best-spread-of-minang-food-in-the-klang-valley/117909 https://www.malaymail.com/news/eat-drink/2024/02/14/sentuls-kedai-makan-minang-salero-serves-probably-the-best-spread-of-minang-food-in-the-klang-valley/117909 Malay Mail

KUALA LUMPUR, Feb 14 — Walking into a Minang eatery is like entering a food paradise. Especially if it's Kedai Makan Minang Salero.

This eatery, with more than 40 years' history, is on a different level.

Sure, you can find typical Minang dishes like rendang, gulai ayam, tempe, dendeng, ikan bakar and so forth.

But as your eyes rove around the vast selection of dishes, you will realise that Kedai Makan Minang Salero isn't your cookie cutter Minang eatery.

You get the usual items like 'ikan bakar' and many others here.
You get the usual items like 'ikan bakar' and many others here.

How about some cow's brains and 'begedil' lwith your lunch?
How about some cow's brains and 'begedil' lwith your lunch?

What sets them apart is the emphasis on the cow's offal from head to feet. There's also various ingredients and food items, specially brought in from Sumatra.

I was recommended this eatery by our Malay Mail photographer Shafwan Zaidon. When he told me there's a great Minang place in Sentul, I was flabbergasted.

My image of Sentul is a place for Indian and Chinese food. Occasionally, there's Malay food, found in say the area near the UTC. Who knew it also hid this food gem.

Just further down the Sentul market, you will discover Kedai Makan Minang Salero in a row of shops. It's that same row of shops where the Jalan Sentul Chinese nasi lemak stall is located, which opens in the evening.

'Gulai tunjang' is a mix of tendons with cow feet cooked in a creamy 'gulai' (left). It's not every day you see 'tembusu' or stuffed cow intestine in the spread of dishes (right).
'Gulai tunjang' is a mix of tendons with cow feet cooked in a creamy 'gulai' (left). It's not every day you see 'tembusu' or stuffed cow intestine in the spread of dishes (right).

A mixture of beaten egg is poured inside the cow intestine (left). Tiny salted 'ikan danau' in small plates ready for diners to grab with their lunch (right).
A mixture of beaten egg is poured inside the cow intestine (left). Tiny salted 'ikan danau' in small plates ready for diners to grab with their lunch (right).

If you drive behind the shop, they have an empty lot for parking. Since we parked at the back, we walked through the kitchen.

You know how those stories talk about how to assess the food from the kitchen... well, this one was spotless. All we saw were these two men cleaning the siput sedut, one of the dishes served there.

From what I read, the owner hails from Bukittinggi, Sumatra. His son, Romy Iskandar runs the front of the house.

Fans of all parts of the cow will be happy. You can score cow brains and stomachs, cooked in gulai. Or even cow feet. Usually, restaurants only serve the tendons but here, you get the feet.with the tendons.

Curly smoked baby eels anyone? It's not for an episode of 'Fear Factor' but just a traditional Minang ingredient.
Curly smoked baby eels anyone? It's not for an episode of 'Fear Factor' but just a traditional Minang ingredient.

Crunch down on this Dendeng Balado.
Crunch down on this Dendeng Balado.

And there's tembusu or stuffed cow's intestine. This is cleaned thoroughly and a beaten egg mixture is poured inside it. We managed to witness how that was prepared, as we walked through the kitchen.

I am admittedly not a fan of all those spare parts but I do like tunjang hence I tried the cow's feet which were soft and gelatinous.

What I was drawn to were the fascinating deep fried smoked baby eels or belut. They come tied in a bunch, dotted with red chillies. It tasted like crunchy fries with more depth of taste.

There's various other fishes, like a smoked ikan sapek (sepat) or a flat fish. Again, you enjoy the whole piece with the fine bones. It's got a nice smoky, savoury flavour that complements the rice. A portion of the eels and the flat fish is RM10.

Not a fan of crunchy 'dendeng'? Here's an alternative, the Dendeng Lambok.
Not a fan of crunchy 'dendeng'? Here's an alternative, the Dendeng Lambok.

Chunks of 'rendang daging' with the deep tasting gravy is a must-eat.
Chunks of 'rendang daging' with the deep tasting gravy is a must-eat.

You can spy various saucers of tiny fish known as ikan danau with a dollop of red chillies and peas. These are salted.

Of course, one must get the rendang daging. This version is a chunk of meat coated with the cooked down coconut milk rich gravy with herbs and spices. There's also rendang limpa and chicken too.

If you're not a fan of chunky meat, go for the gulai daging cincang, where minced beef is paired with creamy gravy.

Dendeng is a must for any Minang meal. Here you get two varieties. There's the crispy type or dendeng balado with a dollop of red chillies. This is usually the default dendeng everywhere. Sometimes, it can be hard, rather than crunchy.

Grab a big spoonful of 'sambal' from the counter.
Grab a big spoonful of 'sambal' from the counter.

One can get incredibly greedy here and pile up the dishes with your rice till it's almost covered.
One can get incredibly greedy here and pile up the dishes with your rice till it's almost covered.

The more unusual one is dendeng lambok. This pounded beef is softer, more palatable and is served with green chillies. The dendeng is RM5 per piece.

Tempeh is a must too and you will find it paired with potato strips. There's also another Minang must-eat which is jering. The flat seeds aren't everyone's favourite due to its pungent after effects, where you will detect a sulphuric odour in your breath and urine. Here, they cook it two ways, one in gulai and another dish is sambalado style.

For vegetables, there's brinjal with creamy flesh doused with red chillies, or just go for the stir fried green beans.

Once you're done with your dishes, make sure you add a dollop of the sambals from the bowls placed there. Here, the red sambal has a mild spiciness. My preference is always the green version since it's milder and tangy.

Cool down with a tall glass of Apokat.
Cool down with a tall glass of Apokat.

The eatery offers a pleasant dining experience during the weekend.
The eatery offers a pleasant dining experience during the weekend.

Depending on what you select, prices for a single person's portion can range from RM12 to RM20.

For refreshments, go for their Apokat (RM6) or creamy avocado with chocolate syrup. It's the perfect antidote to beat the hot weather and any burning tongues.

I also spied two unusual drinks on a poster. This is Teh Telor Biasa and Teh Telor Pindang. Apparently these are popular drinks from Indonesia that are said to boost your stamina.

An egg yolk is beaten with sugar till it becomes a thick custard, which floats to the top when brewed tea is added to a glass. There's also another type using telur pindang or eggs boiled with herbs and spices.

Located along Jalan Sentul, it's near the famous Chinese 'nasi lemak' stall that opens at night.
Located along Jalan Sentul, it's near the famous Chinese 'nasi lemak' stall that opens at night.

At the counter, you will also find desserts like wajik bandung where it's wrapped in clear paper and banana leaf wrapped lepat nagasari with bananas. There's also bubur kampiun or a sweet glutinous rice porridge usually eaten for breakfast.

Kedai Makan Minang Salero, No. 1088 (Ground Floor), Jalan Sentul Pasar, Kuala Lumpur. Open daily: 7.30am to 6.30pm. Tel:016-2843666. Facebook:@KedaiMakanMinangSalero Instagram: @minang_salero

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Lee Khang Yi Wed, 14 Feb 2024 09:35:19 +0800 Sentul&#039;s,Kedai,Makan,Minang,Salero,serves,probably,the,best,spread,of,Minang,food,in,the,Klang,Valley
<![CDATA[Subang Jaya's Star Bhavan serves up a satisfying vegetarian ‘thali’ meal with your selection of side dishes and a fragrant masala tea]]> https://www.malaymail.com/news/eat-drink/2024/02/12/subang-jayas-star-bhavan-serves-up-a-satisfying-vegetarian-thali-meal-with-your-selection-of-side-dishes-and-a-fragrant-masala-tea/117569 https://www.malaymail.com/news/eat-drink/2024/02/12/subang-jayas-star-bhavan-serves-up-a-satisfying-vegetarian-thali-meal-with-your-selection-of-side-dishes-and-a-fragrant-masala-tea/117569 Malay Mail

SUBANG JAYA, Feb 12 — I'm often lost in Subang Jaya when it comes to food. Hence, this year I have vowed to be more adventurous and explore it more.

The optimistic me reckons that there are a lot of hidden gems. Like this place, Star Bhavan.

It falls in the wallet friendly category, where you get a Southern Indian meal served in comfortable surroundings.

Apparently from what I read, the owner hails from India and they bring in the spices directly from there, which makes the difference in their curries and drinks.

Located at the SS14/1 row near the LRT station, it's popular for its Star Thali Set.

You can add on dishes like this chicken ‘varuval’ with chunks of chicken (left). There's also a selection of mutton dishes like this mutton curry with tender pieces of mutton (right).
You can add on dishes like this chicken ‘varuval’ with chunks of chicken (left). There's also a selection of mutton dishes like this mutton curry with tender pieces of mutton (right).

Priced at RM10, you get a little of everything on a tray.

Hot fluffy rice can be paired with three different vegetables. There's also two types of curries to flood the rice.

Don't forget the pickles too. And the crunchy pappadum. Eat it whole or crunch it up in small pieces to enjoy with your rice.

End with a sip of their sinus-clearing rasam.

Select what you want from the counter to dine in or take away (left). End the meal with this fragrant masala tea with fresh cow milk (right).
Select what you want from the counter to dine in or take away (left). End the meal with this fragrant masala tea with fresh cow milk (right).

The best part is that bowl of dessert to end the meal. I managed to get kesari, hence I am happy since the semolina dessert is a big favourite of mine.

It makes a light meal on its own. Vegetables can be added on for an extra RM1. For a bulkier meal, just ask for extra rice for RM2.

If you're seeking a more substantial meal, you can order other dishes too. Select from vegetarian, chicken, mutton or fish dishes.

That day, we tried the chicken varuval. For RM7, you get chunks of chicken rather than those who often serve it with bones.

A variety of sweets are found to satisfy your sweet tooth.
A variety of sweets are found to satisfy your sweet tooth.

The sweets come in mini sizes hence you get to try a little of everything (left). The highlight is the fresh, rich tasting cow milk best served warm (right).
The sweets come in mini sizes hence you get to try a little of everything (left). The highlight is the fresh, rich tasting cow milk best served warm (right).

It's got a good dose of spices that dance in the mouth.

If it's mutton you're looking for, there's mutton varuval or the curry version we tried for RM10.

The meat is tender but the curry is a tad watered down. We reckon, the mutton varuval will be a better bet next time.

Don't forget to order the Masala Tea with fresh cow milk (RM5). I like drinking this after a meal here.

The place is popular since it's clean and air-conditioned.
The place is popular since it's clean and air-conditioned.

Star Bhavan is located at the busy street of Jalan SS14/1, just next to the LRT station.
Star Bhavan is located at the busy street of Jalan SS14/1, just next to the LRT station.

The milky tea is incredibly fragrant and drinking it helps calm my stomach after the spicy episode.

Or if you prefer, there's also warm fresh cow milk for RM4 too.

And if you're still feeling peckish, look towards the sweet counter for more goodies to satisfy your sweet tooth. They're not overly sweet, making it a nice treat.

Star Bhavan, No. 97, Jalan SS14/1, Subang Jaya. Open daily, 6am to 10pm. Tel:018-9726473.

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Lee Khang Yi Mon, 12 Feb 2024 08:40:01 +0800 subang jaya,Star Bhavan,vegetarian,thali meal,masala tea,fragrant,Southern Indian meal,Star Thali Set,Hot fluffy rice,vegetables,curries,rice,pickles,pappadum,rasam,kesari,dessert,semolina dessert,Vegetarian,chicken,mutton,fish dishes,chicken varuval,mutton varuval,mutton curry,Masala Tea with fresh cow milk,milky tea,fresh cow milk,sweet
<![CDATA[Zuilong brings superb Korean-Chinese classics like 'jjajangmyeon' and 'mapa dubu' to Solaris Mont Kiara]]> https://www.malaymail.com/news/eat-drink/2024/02/11/zuilong-brings-superb-korean-chinese-classics-like-jjajangmyeon-and-mapa-dubu-to-solaris-mont-kiara/117455 https://www.malaymail.com/news/eat-drink/2024/02/11/zuilong-brings-superb-korean-chinese-classics-like-jjajangmyeon-and-mapa-dubu-to-solaris-mont-kiara/117455 Malay Mail

KUALA LUMPUR, Feb 11 — As part of the cultural juggernaut that is South Korea and the hallyu wave, Korean cuisine has enjoyed significant popularity in Kuala Lumpur, with barbeque restaurants and fried chicken chains galore spread throughout the rest of the Klang Valley.

In the Korean enclave that is Solaris Mont Kiara, barbeque and pocha spots (mimicking Korean street food vendors) dominate, but one will also find Zuilong, a restaurant specialising in Korean-Chinese cuisine.

Developed by the Chinese diaspora in Korea, most dishes trace their roots back to Shandong province, where the large majority of early Chinese migration to Korea originated.

One of the most emblematic dishes is jjajangmyeon, a noodle dish from Incheon that’s derived from zhajiangmian, a dish originating in Shandong that comprises thick wheat noodles topped with zhajiang, a fried fermented soybean-based sauce.

Located above a convenience store, Zuilong is hard to miss with its massive sign.

The name means “drunken dragon”, though it is unclear whether it has anything to do with the traditional folk festival in Macao — the dragon mascot eating a bowl of noodles on the sign suggests otherwise.

The restaurant opened in August last year and is run by a Korean couple, with the husband and wife team splitting kitchen and front-of-house duties.

The interior at Zuilong.
The interior at Zuilong.

Taking the stairs under the “Corefit” sign brings you to the restaurant, where you’re greeted by another dragon, this time in neon lights.

Bottles of wine and more notably, baijiu, Chinese grain liquor, line the shelves.

Another neon fixture quite helpfully spells out three of the most renowned dishes in the Korean-Chinese canon: jjamppong, tangsuyuk and of course, the aforementioned jjajangmyeon.

‘Jjamppong’ has a spicy seafood broth.
‘Jjamppong’ has a spicy seafood broth.

If you come here at lunchtime, these three are available as a set for RM88, which provides plenty of food for two, even three.

The star of the show is undoubtedly the jjajangmyeon; every table — all filled with Korean families on a Saturday — had at least one bowl.

Yellow wheat noodles are the perfect vessel for taking on a thick coating of the dark, viscous sauce that’s absolutely teeming with onions and bits of minced pork.

The flavour is heavy on sweetness from the bean paste and onions, which is where the complementary plates of pickled yellow radish and celery come in handy.

Honey beer is the perfect antidote to all the heat.
Honey beer is the perfect antidote to all the heat.

Slurping every last strand up, I’m strangely reminded of KL-style Hokkien mee — it also coats your mouth and lips in this dense, jet-black sauce, just with onion in every bite and without the wok hei.

Jjamppong myeon features the same yellow noodles but in a spicy, seafood-heavy broth packed with plenty of sinus-clearing heat.

Like jjajangmyeon, it is widely considered to have originated in Shandong in the form of chaomamian, but has since evolved into an entirely distinct dish, with additions like gochugaru, Korean chilli powder.

‘Tangsuyuk’ is similar but quite different to the sweet and sour pork that most will be accustomed to.
‘Tangsuyuk’ is similar but quite different to the sweet and sour pork that most will be accustomed to.

The result is a fiery affair, and the version at Zuilong even contains slices of cili padi for extra firepower; my recommendation is to wash this down with an ice-cold mug of honey beer (RM18), which is just all kinds of crisp, sweet and irresistible.

A familiar sight for most, tangsuyuk is the Korean equivalent of sweet and sour pork and bears a strong resemblance to the Cantonese gu lou yuk that is ubiquitous in Chinese restaurants here.

The name comes from tangcurou, a dish that’s considered the progenitor of all sweet and sour meat dishes in Chinese cuisine.

As she brought the dish, the owner explained a key difference between the two to us: instead of being stir-fried together, the sauce is poured over the crispy battered pieces of pork and sliced vegetables when serving.

‘Mapa dubu’ here is a joy to eat over rice.
‘Mapa dubu’ here is a joy to eat over rice.

I found the result to be a very peculiar texture, halfway between crispy and chewy, and the sauce, while possessing a gorgeous sheen, felt more like a coating than a well-integrated glaze.

The menu is full of other dishes that are derived from Chinese cuisine, including mapa dubu (RM70).

It’s the Korean take on Sichuanese mapo tofu, and at Zuilong it is made for three, or two ravenous individuals.

It doesn’t threaten to blow your head off, but that sly tingling sensation just creeps up the back of your throat and settles on your tongue for a thoroughly enjoyable spice-high.

The sign to Zuilong is above a KK Super Mart.
The sign to Zuilong is above a KK Super Mart.

For those who’ve had mapo tofu before, this expertly straddles the line between familiar and different, and for the uninitiated, it may be a less intimidating gateway into a wonderful world of spice that awaits.

Ladle the cubes of soft tofu and minced pork over white rice for an utterly comforting way to close out the meal.

Another round of honey beer couldn’t hurt, could it?

Zuilong is open for business as usual throughout the Chinese New Year period.

Zuilong 취룡

1-1, Jalan Solaris, Solaris Mont Kiara, Kuala Lumpur

Open daily, 11.30am-12am. Closes at 10pm on Sunday. Closed on Wednesdays.

Tel: 03-2858 7482

Instagram: @zuilong_kl

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Ethan Lau Sun, 11 Feb 2024 10:39:23 +0800 Zuilong,Korean-Chinese food,jjajangmyeon,mapa dubu,Korean-Chinese cuisine,drunken dragon,Tangsuyuk,Mapa dubu,Jjamppong
<![CDATA[Instead of hot wings, try these auspicious ‘huat’ wings for CNY this year]]> https://www.malaymail.com/news/eat-drink/2024/02/10/instead-of-hot-wings-try-these-auspicious-huat-wings-for-cny-this-year/117321 https://www.malaymail.com/news/eat-drink/2024/02/10/instead-of-hot-wings-try-these-auspicious-huat-wings-for-cny-this-year/117321 Malay Mail

KUALA LUMPUR, Feb 10 — More and more of us are eating out during the first couple days of Chinese New Year. Restaurants, in response, have opted to remain open to welcome eager customers. Certainly saves the trouble of cooking at home during the festive period.

Still, for many families, tradition requires raucous bouts of manoeuvring around one another in the kitchen. It’s time for loved ones to gather, after all, and what better way to catch up than around the stove and sink?

(Yes, someone has to be on dishwashing duties; there’s no escaping that, not even during Chinese New Year.)

There will be the classics: Steamed fish and fresh large prawns. Ambrosial abalone with bright green florets of broccoli and fat heads of mushrooms. A whole chicken, for that sense of completeness. Oodles of noodles, for longevity.

Someone had the foresight to order a roasted suckling pig for the whole family to feast on. And everyone loves lap mei fan, that staple dish (at least during Chinese New Year) of fragrant rice with preserved meats.

And so on.

Why not switch things up a little this year? Time for something new to appear on the usual rotation of tried and tested dishes.

Mandarin oranges are an indispensable part of Chinese New Year.
Mandarin oranges are an indispensable part of Chinese New Year.

Instead of hot wings, try these auspicious huat wings for Chinese New Year. Crunchy from double frying and delectably sticky from a tangy-sweet glaze, who can resist these?

The secret lies in the use of mandarin oranges for their citrusy juice and zest. Their name in Cantonese, kam, sounds like “gold” and symbolises bountiful wealth in the year to come.

Other fortune-bringing ingredients include a generous amount of garlic (its name in Cantonese, shun, sounds like “counting” as in “counting lots of money”) and a dash of dried sardine powder (fish is yu in Cantonese and denotes having extra every year).

Now that’s good taste and good meaning, all in one flavourful bundle!

Pungent garlic ensures these chicken wings are absolutely flavourful.
Pungent garlic ensures these chicken wings are absolutely flavourful.

‘HUAT’ WINGS

One could certainly make more straightforward versions of these huat wings. For something akin to American style hot wings, one could add a dash of Worcestershire sauce and a hot sauce of choice (remember, the higher the S.H.U. or Scoville Heat Units, the fierier that bottle; use sparingly).

Maybe you prefer spicy Korean fried chicken or yangnyeom chikin. If so, try a spoonful or two of gochujang, a spicy-sweet red chilli paste made from gochu-garu (Korean chilli powder), glutinous rice and fermented soybeans.

But those can wait for other times. It’s Chinese New Year now; mandarin oranges are at their best. Their juice and zest will transform these from ordinary fried chicken to truly huat wings!

Red hot chillies give these 'huat' wings a fiery kick.
Red hot chillies give these 'huat' wings a fiery kick.

Red hot chillies give these huat wings a fiery kick while tomatoes in the form of purée or ketchup give the dish its distinctive tanginess. Don’t forget pungent garlic, which ensures these chicken wings are absolutely flavourful.

Everything combines to create a beautiful glaze that is equal parts spicy, sweet and tangy.

Ingredients: Auspicious Sambal

  • 4-6 shallots
  • 10 large fresh red chillies
  • 10 dried red chillies
  • 5 cloves garlic
  • 1 large knob of fresh ginger
  • ½ teaspoon dried sardine powder
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 1 tablespoon neutral cooking oil

Ingredients: Huat Wings

  • 70g potato starch
  • 50g all-purpose flour
  • ½ teaspoon baking soda
  • 1 tablespoon turmeric powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 large eggs
  • 1kg chicken wings
  • Neutral cooking oil
  • 3 tablespoons auspicious sambal
  • 1 mandarin orange, juice and zest only
  • 75g tomato purée
  • 75ml rice syrup
  • 2 teaspoons white vinegar
  • 1 tablespoon runny honey
  • Toasted white sesame seeds, for garnishing
  • Sliced green onion, for garnishing

Tomatoes in the form of purée or ketchup gives the dish its distinctive tanginess.
Tomatoes in the form of purée or ketchup gives the dish its distinctive tanginess.

Method

To make the auspicious sambal, combine all the ingredients for the sambal in a food processor and mix until smooth. Heat the cooking oil in a pan. Add sambal ingredients and fry for a few minutes till fragrant and darkened in colour.

Remove the auspicious sambal from heat and set aside to cool. The cooled sambal can be made ahead of time and kept in the fridge for a week.

Combine the potato starch, all-purpose flour, baking soda turmeric powder, salt and ground black pepper. Crack two eggs into the dry mixture. Stir until everything is well combined. This will be your base batter.

Coat the pieces of chicken wings with the batter. When ready, fry the chicken wings in oil over medium-high heat.

Turn the pieces occasionally and watch closely to make sure they don’t burn. Once golden brown, remove from oil and allow to drain on kitchen paper. Set aside.

The beautiful glaze is spicy, sweet and tangy.
The beautiful glaze is spicy, sweet and tangy.

In a clean pan, sauté the auspicious sambal in oil over medium heat until aromatic. Next add the mandarin orange juice and zest, tomato purée, rice syrup and vinegar. Turn the heat to low. Stir until the sauce has reduced and is gently bubbling. Remove from the heat.

At this point, you may choose to use the once-fried chicken wings as is or return them for a second fry, again at medium-high heat. Twice-fried chicken will be crunchier than those that are fried only once, but I have found frying just once to be fine too.

Mix the fried chicken wings and the sauce together with the runny honey. Stir well to combine and coat the chicken with the sticky glaze.

To garnish, sprinkle some toasted white sesame seeds and sliced green onion on top of the huat wings. Serve immediately whilst hot.

*Follow us on Instagram @eatdrinkmm for more food gems.

]]>
Kenny Mah Sat, 10 Feb 2024 09:54:41 +0800 Weekend Kitchen,HUAT wings,yangnyeom chikin,spicy Korean fried chicken,CNY menu,fried chicken wings chinese new year
<![CDATA[Enjoy a taste of Hong Kong during the Chinese New Year break at Subang Jaya's Kwong Shing Noodle Shop]]> https://www.malaymail.com/news/eat-drink/2024/02/09/enjoy-a-taste-of-hong-kong-during-the-chinese-new-year-break-at-subang-jayas-kwong-shing-noodle-shop/117186 https://www.malaymail.com/news/eat-drink/2024/02/09/enjoy-a-taste-of-hong-kong-during-the-chinese-new-year-break-at-subang-jayas-kwong-shing-noodle-shop/117186 Malay Mail

SUBANG JAYA, Feb 9 — I often scratch my head about what to eat during Chinese New Year since most places are closed. The default choice is usually fast food.

Now I have Kwong Shing Noodle Shop, the newly-opened Hong Kong eatery in Subang Jaya.

They will be open from February 10 to 18 and will take a break from February 19 to 26. Today they will close from 3pm.

The eatery is owned by a Hong Kong native who relocated here since his son is studying at an international school here.

It traces its roots back to the founder, Sum Wong, who was born in Chaozhou, China. He snuck into Hong Kong to seek a better life, working first at a wantan shop.

Later he returned to Chaozhou, where he picked up his skills from a willing master. In the early 1970s, he opened his own stall on Mongkok's Robinson Street selling Chaozhou street food. Since those days, he insisted on making fish balls fresh every day.

The stall located in Mongkok's wet market had to shutter in 1982, due to a government policy. In 1984, it reopened in Kwong Fuk Estate in Taipo, with the name, "Kwong Shing Noodle House".

Sum Wong's legacy was passed on to his son Tsan Keung Wong who continued to uphold the traditions, like their handcrafted fish balls and cuttlefish balls.

With the opening of this outlet, the Taipo eatery remains open and is operated by Tsan Keung Wong's brother.

At Kwong Shing, the vibe is casual just like any cha chaan teng you walk into in Hong Kong.

The look is like a Hong Kong ‘cha chaan teng’ but it's more spacious.
The look is like a Hong Kong ‘cha chaan teng’ but it's more spacious.

The big difference is the space. Unlike those cramped spots, where you eat and go, or you bump elbows with others, here it's nice and comfortable.

The menu is a mishmash of typical Hong Kong eats. Headlining it are their noodles with various toppings, served in two different broths depending on your selection. Expect toppings like beef brisket, offal and braised pork trotters. Handcrafted fish balls, cuttlefish balls and beef tendon balls also feature here.

You can even find Western eats here. It's simple fare like ham and egg sandwich, hot dog and French toast.

From the noodles section, order the Mixed Beef Noodles (RM19). Technically it's now listed on the menu but just ask them and they can make that combination bowl which offers a taste of everything.

It's a bowl of bovine goodness. There's also offal you don't really see in local shops.

I am the happiest with tendons. These ones were good with a soft jelly-like texture. In contrast, the beef brisket slices are leaner as they trim off the fat. It's still tender but a tad less luscious. I reckon this version is probably better for our cholesterol levels.

The other good part is the unusual offal. You get chunky pieces of cow's lungs with a soft, chewy texture. Then there's honeycomb tripe. Rarely seen here, the tripe has a springier bite, which I prefer to the soft pieces of cow's stomach.

Here the broth is much lighter in taste, letting the toppings shine instead. Pair it with springy egg noodles, just like what you get in Hong Kong.

Adventurous eaters will be happy to see Satay Beef Noodles on the menu. It's an iconic Hong Kong dish.

Mix the Satay Beef Noodles and slurp down the peanut broth with a hint of spiciness.
Mix the Satay Beef Noodles and slurp down the peanut broth with a hint of spiciness.

Just don't expect it to taste exactly like the satay where marinated meat skewers are grilled on a hot charcoal fire and served with peanut sauce.

At Kwong Shing, you can enjoy either satay beef or chicken, stuffed in buns or served with noodles and a pork bone broth.

With your bowl of vermicelli, it's topped with a generous portion of tender sliced beef mixed with the satay sauce. Mix it all up and the clear broth will become a creamy peanut soup with a hint of spiciness.

The whole combination works really well. That slight sweetness combined with just a tinge of spicy, makes it a bowl I would happily order again. The Satay Beef Noodles are priced at RM15.

I also managed to sneak in some more items, since the menu allows add-ons.

Beef tendon ball and cuttlefish ball are handmade and even sold frozen (left). The ‘wantans’ are stuffed with prawns and minced pork (right).
Beef tendon ball and cuttlefish ball are handmade and even sold frozen (left). The ‘wantans’ are stuffed with prawns and minced pork (right).

It's not often you spot handmade Cuttlefish Balls (RM7 for two). This one has a very soft bite. Like a Kinder Toy, there's a surprise piece of fresh cuttlefish inside.

My favourite was the Beef Tendon Balls (RM7 for two). These have a nice bite and a distinct beefy flavour.

Shrimp Wantans (RM5 for two) were well stuffed with pork and prawns but I preferred the Dumplings (RM6 for two) with its wood ear fungus for an extra crunch.

Dumplings have wood ear fungus for some crunch (left). Braised pork trotters are gelatinous and marinated in red fermented beancurd (right).
Dumplings have wood ear fungus for some crunch (left). Braised pork trotters are gelatinous and marinated in red fermented beancurd (right).

There's also a fried version too. What I liked was how every bowl of soup with these add-ons will come with vegetables rather than just plain soup.

There's also Braised Pork Knuckles (RM6 for one extra piece). You can also order this with noodles. These were luscious bites with gelatinous fat and meat. It uses fermented red beancurd as a marinade, which is quite light in taste.

When I walked inside, I spied one woman relishing a piece of chicken. Curious, I asked about it and it seems, their Fried Chicken (RM10) is a signature item. Apparently they use an old recipe to prepare this item.

Fried chicken is popular with the diners for its juicy meat and sweet taste.
Fried chicken is popular with the diners for its juicy meat and sweet taste.

It feels like a version of Swiss chicken that uses soy sauce as a marinade. Here it's much lighter on the soy but its attraction is the juicy meat and the chicken skin with a slight sweet taste.

You're given a fork and knife so slowly enjoy every part of it. Apparently, it's become a fast favourite with their diners especially the older folks.

Don't miss out on the drinks too. These are iconic Hong Kong beverages.

Cool down with their Red Bean Ice for a refreshing drink (left). HK style Lemon Tea is served with a generous number of sliced lemon (right).
Cool down with their Red Bean Ice for a refreshing drink (left). HK style Lemon Tea is served with a generous number of sliced lemon (right).

In the Klang Valley, it's hard to get good HK Style Tea with Milk (RM5). Most places serve an insipid cup. Without the right tea leaves, the milk overpowers the drink, leaving you feeling it's not the same like Hong Kong.

Here, the taste of the tea comes through with each sip. There's also HK Style Lemon Tea (RM7 for iced) and the rarely seen Red Bean Ice (RM8) which one can slowly enjoy the cooked red beans drink.

They also serve the unique Lemon Coffee, said to be a combination of lemon juice and coffee. That's next on the list of drinks to try out.

Find the noodle shop at the busy stretch of Jalan SS14/2 next to On Chicken Rice.
Find the noodle shop at the busy stretch of Jalan SS14/2 next to On Chicken Rice.

廣成面家Kwong Shing Noodle Shop, 18, Jalan SS14/2, Subang Jaya. Open: 10am to 8pm. Closed on Monday. Facebook: @KwongShing

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

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Lee Khang Yi Fri, 09 Feb 2024 11:58:10 +0800 Mixed Beef Noodles,Satay Beef Noodles,chinese restaurant,wantans,dumplings,Red Bean Ice,HK style Lemon Tea,subang jaya cha chaan teng,Kwong Shing Noodle Shop,Kwong Shing
<![CDATA[Kota Kemuning's Restaurant KK Ocean Point serves destination-worthy fish balls]]> https://www.malaymail.com/news/eat-drink/2024/02/08/kota-kemunings-restaurant-kk-ocean-point-serves-destination-worthy-fish-balls/116950 https://www.malaymail.com/news/eat-drink/2024/02/08/kota-kemunings-restaurant-kk-ocean-point-serves-destination-worthy-fish-balls/116950 Malay Mail

SHAH ALAM, Feb 8 – Let’s talk balls. Specifically, fish balls.

You can find these spheres of fish paste fried, steamed or in soup at hawker stalls or restaurants in most neighbourhoods, as a component in a dish or as the main feature, which makes finding a version worthy of destination status all the more special.

Recently, a friend mentioned Restaurant KK Ocean Point in Kota Kemuning, pointing to – with great zeal, I might add – their steamed house-made fish balls as a signature dish worth the trip.

After wrestling with a few internal reservations of my own, namely: "Wow that’s far”, "Hope I don’t see my ex” and "That’s a long drive for some fish balls”, I found myself sitting in the restaurant on a Thursday afternoon.

You literally cannot miss the massive sign.
You literally cannot miss the massive sign.

Half of the massive dining area at lunch on a weekday.
Half of the massive dining area at lunch on a weekday.

It’s worth mentioning that the scale of the operation here is nothing to scoff at. Spanning three shop lots, the main dining area filled up steadily during the lunch hour and was eventually full before 1pm.

In addition to typical dai chow dishes and seafood, KK Ocean Point also prides itself on siu mei dishes like roast duck and char siu.

The latter is executed tremendously well – so well I think it can compete with places that specialise only in siu mei.

Pillowy soft 'char siu' here is also a must-have.
Pillowy soft 'char siu' here is also a must-have.

Soft, sticky and sweet, the little cubes of char siu squish and melt in your mouth like porky marshmallows covered in caramel, with a great ratio of meat to fat.

The much-lauded fish balls arrived, interestingly, on a plate with a seasoned soy sauce mixture, a sprinkle of crispy fried shallots and some fresh scallions.

They were bigger and darker in colour than your standard white-as-snow, uniform balls from the factory, with a vaguely spherical shape and a pockmarked, craggy surface.

Sinking my teeth into one of these supple suckers reveals a texture like no other – one worth the trip to Kota Kemuning, a thousand times over.

A look inside a fish ball.
A look inside a fish ball.

Most fish balls have a bounciness and elasticity brought about by the use of large amounts of flour as a binder, but also as a filler.

They have a characteristic snap to them, but the result is a lack of substantial fish flavour.

The fish balls at KK Ocean Point, conversely, have a chewy, almost meaty quality to them, akin to a meatball where the repeated pounding of muscle fibres and the subsequent breaking down of protein is responsible for its texture.

A strong fishy flavour is also present, but not in a bad way, supported by the cracks and crevices in the cross-section of the fish balls which reveal a composition heavy on fish and light on filler.

The seasoned soy sauce tastes similar to what usually accompanies white-cut chicken, and it is the ideal dressing for the stronger-than-average flavour in these fish balls.

'Nyonya-style' squid on an iron plate.
'Nyonya-style' squid on an iron plate.

Another highlight was Squid in a "Nyonya-style” Sauce served on a sizzling iron plate.

Tender rings of squid were accompanied by green beans, chillies, onions and most notably, petai, slathered in a thick, almost creamy sauce that was the ideal combination of spicy, sour and sweet.

It doesn’t get much better than this together with some white rice.

Crispy fried chicken here is also delicious.
Crispy fried chicken here is also delicious.

And just because we felt peckish, we also got some crispy fried chicken. Juicy chicken thighs with shatteringly crisp skin, the latter a result of using essentially no batter, topped with a fragrant spread of crispy fried garlic.

Rounding off the meal with some greens, we got green beans stir-fried with minced pork, which felt like it comprised more minced pork and lard than beans: just the way I like.

Green beans fried with minced pork, though the ratio seems skewed one way.
Green beans fried with minced pork, though the ratio seems skewed one way.

In total, along with two plates of rice and a pot of tea, the meal came up to a very affordable RM136.

Restaurant KK Ocean Point offers three different set menus for Chinese New Year, all available for groups of 10. Prices start at RM1,288 nett for eight courses, whereas the more extensive menus with nine courses each go for RM1,488 nett and RM1,788 nett respectively.

The restaurant will be open for business as usual throughout the Chinese New Year period.

Restaurant KK Ocean Point

No. 48, Jalan Anggerik Vanilla 31M, Kota Kemuning, Shah Alam

Open daily, 11am-3pm, 5-10pm. Closed on Wednesdays.

Tel: 03-5121 0553

Additional numbers for Chinese New Year reservations:

012-209 1318 (Ah Du)

012-708 5739 (Ah Ing)

012-583 8807 (Ah Hook)

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

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Ethan Lau Thu, 08 Feb 2024 09:17:12 +0800 Kota,Kemuning&#039;s,Restaurant,KK,Ocean,Point,serves,destination-worthy,fish,balls
<![CDATA[Find pillow soft 'chapati' and awesome 'kari kambing' at Duta Beriani Duta Capati in KL]]> https://www.malaymail.com/news/eat-drink/2024/02/07/find-pillow-soft-chapati-and-awesome-kari-kambing-at-duta-beriani-duta-capati-in-kl/116748 https://www.malaymail.com/news/eat-drink/2024/02/07/find-pillow-soft-chapati-and-awesome-kari-kambing-at-duta-beriani-duta-capati-in-kl/116748 Malay Mail

KUALA LUMPUR, Feb 7 — As Chinese New Year approaches and the exodus from the city starts, it's the best time to visit places that one usually avoids due to the crowds.

Hence I managed to visit Pusat Penjaja Jalan Duta. Located next to the government buildings that house the income tax department as it's often jam packed.

This week, it was a breeze to find a space at the roadside. What a contrast to the usual days, when one would have to walk a distance as parking is usually available at the end of the road.

Apparently there's also parking at the lower level of this food court too.

I was curious about Duta Beriani Duta Capati. You may have seen the stall on social media and even on the television show Jalan Jalan Cari Makan. Even Investment, Trade and Industry Minister Datuk Seri Tengku Zafrul Abdul Aziz who visited the food court in January said, "capati dia power."

The stall offers chapati and biryani rice. Flatbreads are offered throughout the day. For the rice, it's only available from 10.30am onwards.

Wait at the counter for freshly-made 'chapati' to be eaten with your choice of curry.
Wait at the counter for freshly-made 'chapati' to be eaten with your choice of curry.

In an episode of Jalan Jalan Cari Makan, the stall owner shared that the fluffy chapati is a result of cooking tips he picked up when he worked in various eateries including a stint at a mamak restaurant.

The drill here is simple. If you want to grab the chapati, just approach the stall front where a griddle is found.

How about biryani rice for lunch from this enormous pot?
How about biryani rice for lunch from this enormous pot?

What I noticed is, sometimes they have pre-made the chapatis, which are kept in a closed pot. Once you ask for chapatis, they will warm it up on the griddle.

If they run out, chapatis are made fresh. The pre-made dough is rolled out on a floured surface as thinly as possible.

The chapati is then placed on the hot griddle and cooked on both sides, till it has a slightly charred surface.

Fuel up with a plate of biryani rice, 'ayam masak merah', 'dalca' and 'acar'.
Fuel up with a plate of biryani rice, 'ayam masak merah', 'dalca' and 'acar'.

Eating it hot risks getting slightly burnt fingers but it's worth it since it always tastes better.

On the counter, there's two types of curries. You have chicken curry and everyone's favourite, mutton curry or kari kambing.

Grab a plate from the table at the side of the stall. There's also bowls for your curry.

The 'ayam masak merah' has a mildly spicy sauce (left). 'Ayam goreng' is also found here (right).
The 'ayam masak merah' has a mildly spicy sauce (left). 'Ayam goreng' is also found here (right).

This chapati is the perfect vehicle for that amazing mutton curry. Think softness with charred spots dimpled all over that wholesome flat bread.

Use it to mop up every bit of that fragrant curry which is surprisingly mild. What I liked was how tender the meat was.

It easily pulls apart. I managed to get one piece where I got a little marrow too. Satisfaction for RM14! This was for two chapatis and two pieces of mutton with the curry.

Chunky pieces of mutton from the curry.
Chunky pieces of mutton from the curry.

If you're looking for the biryani rice, you need to go to the counter on the right side of the stall. There you will find an enormous pot of biryani rice that can feed hordes of hungry diners.

Grab an empty plate and they will scoop the fluffy long grain rice on top. Help yourself to the trays of mutton curry, ayam masak merah and ayam goreng.

The stall is located inside the food court so join the queue for your food.
The stall is located inside the food court so join the queue for your food.

There's also another table across, with various pots. You will find dalca so scoop some with vegetables. There's also acar or pickled vegetables.

For RM11, it's a lot of rice with a piece of ayam masak merah which will fuel you up for the whole day. The mutton curry is RM15.

The ayam masak merah uses a juicy fried chicken doused in a reddish gravy that is not too sweet. Like all the curries served here, it's also mildly spicy.

The food court is opposite the government buildings that house the income tax department.
The food court is opposite the government buildings that house the income tax department.

Since it's very much self service, once you have selected your items, just visit the last counter opposite the actual stall where you can pay for your meal and also order drinks.

For the Chinese New Year holidays, they will be off from February 10 to 12.

Duta Beriani Duta Capati, Stall no. 41, Pusat Penjaja Jalan Duta, Jalan Duta, Kuala Lumpur. Open:6.30am to 2pm. Closed on Saturday and Sunday. Tel: 013-3711316.

*This is an independent review where the writer paid for the meal.

*Follow us on Instagram @eatdrinkmm for more food gems.

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Lee Khang Yi Wed, 07 Feb 2024 09:09:40 +0800 Duta Beriani Duta Capati,KL capati,capati kari kambing,Pusat Penjaja Jalan Duta,capati jalan duta,best chapatis,beriani ayam masak merah