Living Food Lam Mee, Damansara Uptown

Living Food has been around here in Damansara Uptown since the early 90's. Being a part of the famed May King restaurant in Pudu , lam mee is naturally their signature dish. Lam Mee lovers in KL, would have know May King as the Mecca of Lam Mee, where the best lam mee can be found in the whole of KL, if not Malaysia.


The full bodied gravy sets the lam mee apart from others ciplak imitation. Bursting with flavour made out of chicken and prawn stock, the thick gravy coats every strands of noodle and garnished with some shreaded steamed chicken and shelled prawns. For added kick, throw in some of their hot and fiery chilli sauce.


Their meatballs are also well known. Its not your usual run of the mill type, as its fully homemade unique to May King's family. Its a combination of pork, fish and cuttlefish. It really has a chewy texture bursting with the saltiness of the dried cuttlefish..its really a match made in heaven.

For non Lum Mee lovers , their curry laksa is also worth trying. And dont forget the fried foochok and dumplings .

Directions :

Its located in Damansara Uptown. Same row as Izzi's restaurant.

Map taken from KYSPEAKS.com

From LDP towards Kepong area slow down after you see the Damansara Police Station. Take a left turn just before the BHP Petrol station on your left. Turn left again to get to the row of shops behind . Drive straight and Living Food would be on your left.

67 , Jalan SS21/37, Damansara Utama , PJ
Tel : 03-77274126


Other reviews : KY Speaks, Wai Sikkai , Jules Eating Guide to Malaysia

Hokkien Mee at Jalan Pudu, KL

This charcoal fired Hokkien mee stall has been around for many years and has been my favourite haunt after clubbing during our younger days. At that time its crew was 2 elderly staff , whom is preety actsy. You sit down and wait for your turn to order...he would come to you snd take your order. He would tell you that waiting time is an hour..if cant wait nevermind. Coz its one of the best, if not the best Hokkien Mee stall in the whole of KL.


The Hokkien mee here really stands out from the others. Thick fat yellow noodles are coated with the luscious and flavourful thick soya sauce , brimming with slices of pork, livers, prawns and vegetables and topped with fried pork lards.Its great on its own,but there is also a small bowl of sambal belachan for whom like to spice things up. And yes, the chef only cooks certain portions at a time, to prepare to wait. Because all cooking are cooked using charcoal and not gas, as it somehow or rather taste a lot better . A hokkien mee aficionados would tell you this !!!



Other good eats are their loh meen , Bak Gau ( slices of pork coated with tapioca flour and vegetables soup) and their Dried fried Kuey Tiao. It takes lot of skill to fry this Kuey Tiao correct.Not too oily and not too dry.

But one word.....prepare to wait !!!

Directions : Its located few doorstep away from Fei Por Kai restaurant along Jalan Pudu. Its just opposite the famous Pudu Curry Fish Head / Farmland steamboat restaurant.

If turning in from Pydu Jail/Times square junction. Go further up and make a U-turn at the first traffic light. Its hard to turn here, so turn in at the Caltex instead. Then you would see MIDOR interior on your right. The stall is just beside here.

GPS : Lat 3.81614 N Long 101.42354o E

As Chinese New Year comes near , reunion dinners are common. And this time is just among a bunch of our old friends . With different venues each year, but we seems to be stuck back with restaurants under the Oriental Group banner, and this time is at Ming Room , Bangsar Shoping Center. For those not sure, this group also operates the famed Noble Huse and Noble Banquet restaurants in KL.

Salmon yeesang to start off the dinner .

Braised sharkfin soup in claypotThai style . Its served in individual claypot with combs of intact shark fins , conpoy and crabmeats with optional beansprouts for added crunch. To spice upthis great dish , you just need a dash of the fiery hot Thai style green chili sauce which really compliments this dish very well.

BBQ suckling pig. Crispy till the last piece !!!

Baked white tuna fish with Miso paste. The miso paste lends its saltiness to compliments this white meat fish perfectly without over powering the natural sweetnessof the tuna. Topped with some fried foochok pieces for added crunch and served on a bed of french beans tossed in garlic sauce.

Braised abalone with dried seafood in winter melon. A must dish in traditional CNY dinner as it symbolics abundance of wealth as well as the mini fresh abalones also looks like gold nuggets from the olden China. And flavourful from the dried seafood lends its taste to the otherwise humble oyster sauce sauce.

Braised egg noodles with eggplant and minced meat.

Delicious Tang Yuen with black sesame fillings in ginger flavoured syrup.

The 10 of us were really filled to the brim after the dinner. At RM988 ++ this set dinner is really worth the money for the quality of food served and the environment . IMHO, its much more value money than out earlier suggestion Ah Yat Abalone Forum , which cost more with a much smaller serving.


THE MING ROOM
3rd Floor, Bangsar Shopping Centre, Bukit Bandaraya, 59000 KL
Tel: 03- 2284 8822 Fax: 03- 2284 3822

Other reviews : Friedchillies , Tan Kiasu ,

Tan Kee Popiah and Lin Chee Kang

Popiah ( spring roll ) is a favourite among many for its cheap , healthy and its filling. Be it for lunch , dinner or supper , no foodcourt is without one. But a good one is hard to come by. I remember in my childhood years there is a particular famous stall in Alisan Cafe nearby Chow KIt which serves great popiah back then..and no one came close until my chance encountered with this stall In Taman Eng Ann .


At RM1.30/pc its really value intodays world. Filled with the usual ingredients like scrambled egg or tofu , braised julienned turnip ( sengkuang ) , fried onion, lettuce, taugeh . What sets it apart from the usual popiah, is with the addition of chinese pork sausage ( lap cheong ) fried pork fats ( Chu Yau Char ) and wrapped in the homemade Poh Piah skin.

To counter the heaty day , they also serve a nice cooling Lin Chee Kang, a chinese dessert filled with gingko nuts, barley, quails egg and a some other items in a sweet based broth.

One word of advice , best eaten right away or else it would turn soggy from the juiciness of the turnip. If left for too long or tapau, it would lose its character of a typical good popiah.


Location : Taman Eng Ann hawker Center, Klang

Home made Filo Pastry !!

The outlook looks more like a tissue , Phyllo / Filo is a thin sheet of pastry used in Middle East cuisine. The fillings is left to your own imagination from fruits to veges to savoury desserts fillings.

In our case its filled with a tasty combo of salmon,spinach and potatoes !


Glaze the aluminium baking tray with butter , then lay filo pastry , layer by layer and add in boiled potatoes and spinach.

Lightly sear the salmon , just cooked enough to be flaked .Lightly seasoned with some sea salt n pepper to taste.

Flake the salmons and topped with some Mozzarella cheese for a cheesier touch

Baked at medium heat for 20 minutes. Glaze some eggs for a golden colour finish

Voila !!! Enjoy !!!

Coffee Ritual @ Seksyen 14, Pj

Coffee Ritual is a refreshing change from the countless international boutique coffee chains that mushroomed across Klang Valley. This family owned coffee mecca started 5 years ago in Phileo Damansara and relocated to the current location just 8 months ago.

Whats interesting here is the use of siphon coffee maker . Consisting of 2 chambers , upper and lower , basic science are applied. Vapour pressure pushes the boiling water into the upper chamber which hold the ground coffee.


As the water moves from the lower chamber, the temperature drops to about 97-98c , which is just about the perfect temperature for brewing coffee. Its brewed for 50 seconds before the gravity pulls it back into the lower chamber. Its just like how rain is created ......

......time to enjoy my favourite cuppa, Sumatra Mandhelling

At Coffee Ritual , the specialities are their single origins gourmet coffees - Columbian special ( most popular ) , Brazil Fancy Santos, Sumatra Mandhellingand Java Arabica Jampit. This are all vacumm brewed. If this doesnt fancy you , they also do offer other choices like latte, cappucinno etc to suit your buds. Another worth mentioning is their extensive choice of menu's which is valued for money. A trully welcome nowadays with meals and coffee combo starting from RM10.50 ! For the same amount I cant even get an ice-blended in one of those chains.

Beef pie...freshly made.
Crepes !!!!!!

No 35, Jalan 14/20 , Seksyen 14, PJ
Tel : 03-79561080
www.coffeeritual.com

Heng Kee Claypot chicken rice,Kampar

Kampar, a small town about 30 minutes away from Ipoh boast tons and tons of good food . Kaya puff, fish ball, char yuen, curry chicken bread , ham kok chai just to name a few... and Claypot Chicken rice ! Something ought to be special here, that food lovers travelling towards north would take the trouble to drive here ( no toll exit ) just to have this charcoal cooked claypot rice.

A good claypot chicken rice need to be cooked under raving hot charcoal fired pits. As a result it produces an aroma and crust that gas stove cant mimick.

First hot water is poured over rice and left to cook for about 5 minutes.

Then chinese sausage is added first followed by the marinated chicken pieces and the mist have mui-heung salted fish is then added and left to cook.

In the end the pre mixed secret sauce is added with a dash or Xiao Hsing chinese cooking wine and topped with green onions and given a good mix around to blend all in.


What makes a charcoal fired claypot chicken rice is this......FAN CHIU,or rice crust.

Location : WIng Look Yuen , Jalan Idris , Kampar. Directly opposite Pizza Hut.