Sunday, April 30, 2017

Sin Heng Claypot Bak Kut Teh - Joo Chiat Road Singapore

Another famed Singapore's food. While the cuttings was excellent the food is found slightly wanting as compared to Klang. That's the reason many Singaporeans in KL still hanker for the authentic stuff once a point of time was not stuff of legend but to feed the Chinese labourers working around the docks of a busy port.

The same applied to the rest of the food: Claypot chicken wings in soy sauce and deep fried chicken wings. While looking for some originality and some tastes that can redeem I found none. But I must say this beyond the taste everything looks better by way of ambiance, food presentation, cutlery and ingredients.

Thursday, April 27, 2017

Tian Lai Seafood Gelang Patah

If you are in Gelang Patah come for a visit and sample a typical Tai Chow in a Chinese village. It's close to two landmarks Legoland and Second Link. If you are nearby key in Tian Lai Seafood in your Waze.

Nestle inside the Chinese village you will find succor for your trip either in starting or ending! We had Grouper fish chunks Teochew-style, real Otak Otak with real fish chunks inside, Sotong, Curry Pork Ribs, Brinjal fried with chicken floss

158, Jalan Leong Bee, Gelang Patah, Johor Bahru

Monday, April 24, 2017

Burger and Lobster, Dean Street, London

For those who is deciding on whether to make the long trip to Genting Highland for their lobster's treat, this post may help you decide. So far Burger and Lobster has got just this sole branch in Malaysia. Sincerely hope that it will appear in major towns soon so that we can enjoy how the West goes about getting their oversized dragon prawn killed and eaten.

I have gone to this Dean Street's joint 3 times over 3 trips to London. And I will venture to say their service is excellent and the food is good. Essentially Asians being Asians prefer their food with lots of exotic and local sauces. The West's food is rather bland for lack of interaction with spices and sauces. Not that they don't have but their sauces are more diary based.

This said, eating a lobster that was alive not too long ago is always a tasty albeit expensive venture. Look beyond that, it is a "raw" culinary expensive not Dine every day. How lobsters became a culinary delight and customers paying through the nose is hard to fathom. This being lobsters were animal. Feed and worth next to nothing when the New Englanders arrived in the East Coast of America 240 or so years ago.

So I hope thus will what your appetite and provide you with drive to go up Genting for your crustacean "friend".

Lobsters was fresher than fresh. As they say and fresher you have to be on the lobster boat in the Atlantic Ocean off New England states. Enjoy it slowly as soon enough all will be gone. The key to savour this is to feel the taste of freshness and not look for the Asian spices and sauces taste.

Bon Appetit!

Friday, April 21, 2017

Marugame Udon and Tempura Restaurant - Jakarta

Again my host is hospitable to a fault. Told me a Japanese Udon and Tempura restaurant has just opened to full house near his house. There are 30+ in Indonesia. Marugame originated from Kobe and has 800 outlets around Japan and a few other countries.

Very impressed with the self-service and the operations. The counter is about 35 feet long with an open kitchen where all hands was on deck. All stainless steel and glass, staff properly attired. Observed how the tongs are secured in place.

Everything in  its place and a place for everything. An example of Japanese effective and efficient organizing of the premium space to deliver exceptional service. Too bad it's not in Malaysia yet

Perum Citra 6 Blok L – 7B
Jl. Raya Citra 6
Kalideres, Jakarta Barat – 11820
(0811) 3453 324

Tuesday, April 18, 2017

MyElephant Thai Restaurant - Aman Suria

Great and invigorating starters. The ingredients looked a bit short initially but after sharing it in halves with my wife we came out satisfied and with a surprisingly filled stomach. The sweet sticky caramelized sauce has some tart (plum) balancing it and making it a great to spread on the leaves. The delicately cubed ginger and lime with skin on were really appetising opening up our palate for more to come. The promise of a beautiful evening, great company and food.
Good portions of tender and great tasting duck. Any Hong Kong roast will be proud if it. The curry was really good but santan came thick. You either love it or find it overpowering. It filled the tummy really fast. Eat it last if you want all those gravy.
Refreshing but with sweet dominance coming from the pomelo which I think should be sourish. The other mixture of ingredients came from the Mieng Kham.
Batter-coated deep-fried Kangkung. Tempura Kangkung. Crisp and tasty batter but oily
22, Jalan PJU 1/43, Aman Suria, Petaling Jaya 

Saturday, April 15, 2017

Ah Khuan Seafood - Medan Selera Selayang Jaya

Pictures do paint a thousand words. Look at these tempting seafood. Resistance is futile. Ah Khuan is the owner chef of this humble restaurant ensconced inside a food court.

A former fisherman in Pulau Ketam, he no longer fish but do have contacts in Pulau Ketam to get his fresh seafood supply off the boat. And my goodness out of the chiller has all kinds of sea bounties of the day. Go ahead choose one and tell them how you want to cook it.

I have been eating here more than 10 times and the food was super fresh. Ah Khuan used to cook but now he has a cook which does a better job than the owner.

Red Grouper Tail
Pomfret (Tau Tei)
Red Snapper 
Sand Flounder
Jenahak Fish Head
Another Jenahak Fish Head
Big Sea Prawns

Medan Selera Selayang Jaya, Jalan SJ 5, Taman Selayang Jaya

Thursday, April 13, 2017

White Restaurant - Beehoon Sembawang, Singapore

This is a really good Tai Chow. A Singapore's original. You will see a plate of white beehoon noodle with seafood toppings on almost every table. The gravy is white too.

That's what most came for, their signature dish. @Sembawang is their original and flagship. We were fortunate that we don't have to line up on Tuesday. But make no mistake every table was taken up. This noodle is equivalent to our local Fish Head Beehoon and Kau Yoke Beehoon.

So what's in it that makes it so good. It's the Wok Hei and also the gravy. A distinctive combination of good smell that brought an instant liking and also recognition of this plate of noodles. I am not sure how to describe it but suffice to say it has to do with the Wok Hei interacting with the beehoon noodle.

We also went for their super fresh pan-fried mackerel and the obligatory vegetables. To round up I had a bowl of refreshing yellow grass jelly with a few squeezes of the limau kasturi.

22 Jalan Tampang (Opp Sembawang Shopping Centre) Singapore