Monday, January 11, 2010
Every one knows this man in Kampar, as he would make his round everyday on his trusty old motorbike with a speaker blasting " Ham Kok Chai........ Ham Kok Chai " on his back. If you miss him on his round, he can still be located in Fai Hoong Restaurant located the Kampar market.
This delicious dumpings is filled with sengkuang , some carrots and small dried shrimps, which would manage to bring out the sweetness of the sengkuang in it. Topped with sesame seeds and goes witha a fiery hot chilli sauce..its trully a match made in heaven !!! AT 25 sen a piece its a steal.
Food was fast and they really live up to their name by serving under 10 minutes !!! As we are sitting directly under the air-cond, the food really turns cold fast.
Tasty Spaghetti Carbonara (RM18) withs lots of beef bacon. Hmmmm Yummy.But due to the strong aircond it cools fast and makes it to soggy.
Cheese Nachos ( RM16) Really nice, so far one of the best I've tasted in KL after Hard Rock Cafe's nachos.Mushroom galore with Mushroom all The way ( RM 22 for 8" ) from their Pizza selection. Simply prepared with mushroom,tomato puree and cheese, for an uncomplicated taste. Porterhouse Steak ( RM 36 ). The steak comes thick, just the way I like it. Not too bad, but the beef is just too tough even though we requested Medium rare. Should have ordered Medium, as its too rare and the tough veins and fibres are tough to chew on , as its not broken down yet due to the cooking time.
Overall its a good experience making this trip back to Souled Out and we left with a happy feeling satisfied with the food and reasonably priced too.
20, Jalan 30/70R, Desa Sri Hartamas, Kuala Lumpur
Tel : 03-2300 1955
Damage : Expects to pay rm30-40/pax including drinks.
I am not really a fishball noodle junkie until I've been introduced to this fish ball speciality shop by a friend of mine. What really makes me hook to this particular eatery is the soup. The soup is remarkably sweet and tasty, minus the lard oil and MSG. You can really taste the freshness in the soup stock ,coupled with some dried salted chinese mustard ( tung-choy) its heaven. In chinese noodle, the most important is the soup base..and it really determines whether the noodle makes it or beats it .
This eatery steadfastly refuses to use commercial fishballs. Instead he makes his own and you can taste the difference almost the instant you bite into the balls. The sweet flavour of sai-to fish is so deliciously satisfying, something you'd never find in over-the-counter fishballs. The fishballs aren't perfectly round in shape either as these are shaped by hand, not machine.
The standard bowl ( RM 3.80 /M 4,30 Large ) comes with 2 delicious saito fishball, few slices of fish cakes and a stuffed Tofu-pok.Beside that there is also an array of stuffed Yong Tau Fu ( 80 cents a piece ) available for the extras. For me,nothing beats the good school old fish ball noodles, minus all the fuss.
Tasty ???? Just look at my bowl...need I say more ?????
They also serves a mean curry laksa.
location : Jalan Medan Putra 3, Medan Putra, Taman Bukit Maluri, Kepong, KL
Directions : From Kepong/Sg Buloh .If you are using LDP towards One-Utama direction, look out for the first left junction before the toll. After turning left you would come to a round about ( where Desa Park City ) take a 12 o clock turn. Then at the first 2nd junction turn left. then look out for Khalifah mamak turn left then at 2nd junction turn right. The restaurant is on your left.
This is a popular noodle haunt with never ending stream of Mee Huen Kueh fans waiting patiently for their steaming hot Mee Huen Kueh . Be prepared to wait for half an hour or more if you are here during peak hour.
The noodles here are different from other Mee Huen Kueh stalls, as they are hand madeand hand teared and you can really taste and enjoy the smooth and chewy texture of the noodles cooked in a sweet ikan bilis stock with vegetables, meat slices, pork liver and egg,sprinkled with crunchy ikan bilis , gives it the extra bite. The soup is sweet and tasty, thanks to the large amount of ikan bilis used in preparing the stock, with no hints of msg. Just like the way I like, home cooked recipe without the fuss of other condiments like ground pork, mushroom etc.
The place is packed and the Mee Huen Kueh fans, doesnt seems to mind waiting 30-45 minutes for their favourite fix. So as a word of advice, be there early or late to avoid the 12.30-1.30 lunch crowd. Otherwise you can also buy uncooked noodles dough and stock to cook at home.
Another speciality is their signature barley and cincau drink. Which is really an unusual combination but once you tried it, youll ask for more !!
Serving starts at RM2.80 for a small serving to RM3.20 for an extra large serving and RM0.40 for egg.
19, Lebuh Bangau, Taman Berkerly,Klang.
Directions : From Federal Highway towards Klang direction , look out to Taman Berkerly sign board. At round about turn 3 o clock. Go straight pass a church on your left and you would see some shop houses on the right. Turn in and the shop is on your left after the cross junction.
Other review : Christina Life Like This
Back Street Gluttons
Food 4 Thought
SOHO at Solaris KL has been developing preety fast to be next to be seen place in KL, much merrier when I first step foot into this new place few months back . From a piece of swampy land ( many would have remember the short cut from Segambut heading out to Jalan Duta in the mid 90's filled with pot holes and overgrown lalangs ) to where it is today, mushrooming up with clubs and fine dining restaurants and not forgetting the mamak's.
Being a new hip area..canggih restaurants cant be left out right ? And Michelangelo is one of them.Its been around for a few month , yet this is the first time I step my foot into this Italian eatery for the Guinness Festive Promotion where every dishes ordered from this special Guinness infused menu comes with a pint of this good black gold stuff :)-
Thanks to Jane for bringing up the idea in Facebooks Guinness Draught fans page we made or way there before it end on 31 December 2008.It was kinda last minute but we managed to get a few good company to join us that night. Thanks Jane , Michael , Simon , Ren and Lynndy for making it . And guess what , Lynddy and Mike were long lost college mate back in Melaka !!!
Food was kinda good here, minus the slow service and unattentive staff. Imagine waiting for 1 1/2 hours to get our meal served was ridicolous !!!!
Lobster with Squid Ink pasta. The home made pasta was made al-dante and tossed in garlic and olive oil. Preety yummy here too.
Guinness Stout marinated codfish. The fish was baked to perfection and was fresh and juicy. The highlight is the sauce which is slightly sweet similar to the Chicken Legs's sauce. I would rate this as the joint winner tonight.
Part 2 of my Guinness Infused Festive menu brought me to Ronnie Q , Bangsar on this Christmas Day. Its Been around since the early 90's long during Bangsar's heyday as the to be seen place back then.
Being a typical Irish pub which pride itself as a Glenfiddich whiskey joint , Kilkenny and not forgetting Guinness. Naturally its got to be a part of the Guinness Festive promotion .
Only Hainanese chop is available for this festive promotionand you get a choice of Chicken, pork or lamb is available. We opted for pork and chicken chop . The pork chop was kinda tasty but we found the chop a bit too salty, but luckily it was neutralized by the more subtle Guinness infused brown sauce. Luckily the chicken chop turned out better, as it was well marinated and juicy and less salty.....
Ronnie Q is at : 32, Jalan Telawi 2, Bangsar Baru. 59100, KL Tel : 03-2282 0722
For those high tech ones with GPS nav : Lat 3.131721 , Long 101.671815
Directions : From Jalan Bangsar turns into Jalan Maarof. Go pass the mosque/Jalan Ara traffic light, take the first left turn ( Jalan Telawi 4 ) . Turn in and you would see a police beat base on your left and a convenience shop on your right. Turn right into the road leading uphill. Thats Telawi 2. And Ronnie Q is on your right just a stone throw away from Devi's corner.
Other landmark : Same row as La Bodega.
The GPS Coordinates was taken from KY Speaks. Thanks again KY !!!!
This s one of the few international acclaimed restaurants featured in the exclusive Dining on ^th at Pavillion, and we do expect good food from this, but we were wrong. We planned to celebrate mothers day at Li Jin next door, but unfortunately a wedding banquet was going on so we settled for Silkroad which is just located nextdoor.
8 treasure tea , as normally served in Silkroad journey. Consist of tea, red dates, wolfberries, dried longan , almond , walnut and dried raising. Tasted sweet at first and the taste changes each time. RM5/cup. I'll stick back to normalpu-ergh tea..............
As per the captain's Mr SIVA, recommendation we went for their house specialities. BTW I've been wondering why a Sichuan reataurant captain isnt a Chinese ?????? Sorry I'm no trying to be a racist , but just wondering. He's a friednly chap though.
Sichuan Sour and spicy soup. Taste rather bland and isnt exciting enough. Dragon I's win hands down. A real let down at RM12/bowl.
Fried prawns with wasabi and sweet potato ( RM 43). BTW whats wasabi doing in Sichuan cooking ?? Anyway its nice as the prawns is fresh and succulent.
A letdown..Mapoh tofu. Maybe it isnt to my liking
Customary green. Stir fried french beans ( RM20 )
The freshness of the fish saves the day.
There has been numerous writeups on how great this restaurant is , but IMHO its not worth another return visit due to its high price and so so only food. Maybe I'm not an expert in Sichuan cuisine to pass a comment but couldnt the whole family of us agree that it isnt worth another visit.
Khmer cuisine is closely related to her neighbouring country Vietnam, Laos and Thailand , although not as spicy. Curries , stir fried , rice , noodles and soups are common. Food stalls are abundants , serving local favourites like fried instant noodles, fried rice, Lok Lak and simple vegetables. Servings starts at USD1/dish ( tourist price ). The main national staple is of course rice, but French colonial influence has dictated that the Cambodians eat more bread--generally French-style baguettes--than any other Southeast Asian country.
For typical traditional Khmer cuisines , could be found in restaurants. For the more adventurous , Phong Thea Khon ( the infamous balut, fertilized duck egg with embryo) are readily available at almost every street corner. Cost 900 Riels ( less than USD25 cents ).
Phon Thea Kon
I cant believed I ate this !!!!! Phon Thea Kon , fertilized duck egg with embryo. At 18 days its the best time to eat this grouse stuff. At 23 days feathers starts to appear and at 29 days the head is formed. It just taste like steam chawan mushi . Serious its tasty . Eaten with a spicy garlic based chilli sauce with some lime juice and pepper. Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, Phon thea Kon, are mostly sold by street vendors at night in the regions where they are available. The duck inside is not old enough to show its beak, feathers or claws and the bones are undeveloped. In Cambodia, most people prefer to eat it while it is still warm in its shell. Served with nothing more than a little garnish, it is widely popular. Usually, it is accompanied by a mixture of lime juice and ground pepper.
Phew its hot !!! I guess that I just about to eat a whole duck !! Yes..me and Donald Duck gonna be enemy from now on...another life wasted, and ended up in my tummy. Nop..we never get stomach upset the next day. Salute to the ladies , Angeline and Angela ,for being tough to eat this delicious local delicacy . Bet that if they are filming ' Fear Factor : Cambodia edition " this is gonna be one of it !
Cambodian 'Apam Balik'
Hey ! This kinda look familiar . Its Apam Balik. Its very different from our. This version has some grated coconut in it. The outer layer is cooked until crispy followed by a layer of coconut cream ( santan ) and finally some sweet grated coconut is added. Believe me...once you have one , you will reach for the second piece !!
I always make it a point to try local dishes where ever I go, and Cambodia is no exception.
Khmer Soup with chicken. A sour soup made out of Kaffir Lime, pineapple, onions and green tomatoes. Very appetizing indeed, and guarantee to light up your day.
Amok is Khmers favourite dish. Steamed fish/chicken or beef served with lemongrass, khmer spices and coconut cream wrapped in banana leaf served with steamed rice. It taste quite similar to Steam Otak-Otak , but creamier as lots of santan is used.
Morning Glory a.k.a water spinach or the humble Kangkong takes centre stage in Cambodian Vegetable dish. Its widely eaten and most common green you can find.
Road side Hawker stalls / street foods
Food stalls are abundants , serving local favourites like fried instant noodles, fried rice, Lok Lak and simple vegetables. Servings starts at USD1/dish ( tourist price ). We visited this stalls along the Pub Street. According to our tour guide, this is what the locals normally eat.
The fried noodles is really tasty. Quite similar to our Maggi Goreng, but nicer. probably due to the fact that they use lard to cook and with the addition of Nam Pla ( fish sauce )
Cambodian Sandwich. Filled with cucumber, some so called bacons, which doesnt taste like one and a smack of chilli sauce. USD 0.50 each.
From far it looks like the humble sambal belacan, upon inspection , to our surprise its a local delicacy made out of some sorts of ants commonly found on mango trees, known as kerangga in Malay. So next time if you ask for some chilli sauce t go with your ulam's , make sure that its not known as Prahoc !! It just looks like our local cincalok ( fermented shrimps sauce ), but at last our big head get better of us.....