Thursday, December 16, 2010

Chuan 100% Klang Bak Kut Teh - SS 14/2 Subang Jaya

Can someone count the number of BKT shops in Jalan SS14/2, Subang Jaya ? This is the third shop that I had patronised. The others are Yu Kee and Chuan Chiew. The unique dishes from this particular shop are their Curry Shark and Teochew Shark.

Klang Bak Kut Teh was the food for fishermen in yesteryear. Solid lean meat for the muscles, fat for the chilly mornings/nights and herbs that promote the general well-being of the person. How's that! With the shark on the menu it may just remind the consumers to credit the fisherman's community that roll out the BKT so that they can eat it to live and fish. Now BKT is a favourite of the carnivorous urban dwellers pigging out at BKT declaring their intention that they live to eat, adulterating the altruistic intentions  of these early pioneers.

Curry Shark. The meat was soft and may have been overcooked. Part of it kind of disintegrated to thicken the curry gravy. The taste was great but could have been better if the shark meat were firmer.
 BKT Innards. The soup is dark and murky but not too herbal as many detest it.
 Crullers. Favourite addition to the rice for those addicted to carbohydrate .
 Classic BKT.
 Braised Trotters. Great with plain rice. The gravy was fantastic.
 And for those who like Chicken cooked in wine.

Restoran Chuan 100% Klang Bak Kut Teh
66, Jalan SS 14/2
Subang Jaya

Monday, December 13, 2010

La Casa - Desa Parkcity

Christmas is around the corner. Desa Parkcity's Waterfront has the outdoor space to put in some decor to liven up the occasion. It is wise to leave open spaces for harried and hassled urban folks to luxuriate in. Beyond the Waterfront there is another huge park for people to indulge in whatever recreation they fancy in. Its a nice place to bring guest for a meal and a walk especially in the later part of the night.

We had dinner in La Casa a western-style outfit. Generally the quality of the food surprised me.
Fancy root beer to titillate the palate and empty the wallet. But then this bottle was really solid in the taste department.
Pumpkin soup. Wholesome but then I will go for mushroom or oxtail soup anytime. Pumpkin is a neutral, lose its character vegetable and is used as a food conditioner or combined with some really strong ingredients. Again why did I order this?
Greek Salad was kind of disappointing compare to  the price paid which is near to RM20. Portion was small and the fetta cheese is not up to mark as it was a bit hard for my taste. I am not expecting a mozzarella but then cheese shouldn't be that hard either.
This clam dish was good. The cook's handling of it was perfect. Juicy clams were the outcome. The sauces were not overwhelming thus we were left to enjoy the natural taste from the product of the shell!

This salmon ravioli swung to the other extreme in terms of taste. It was very creamy. I wondered whether Gruyere cheese was used. Those cheese shavings were grainy and a bit unusual but a brand new taste for me!

Thursday, December 2, 2010

Tuck Kee - Pasir Pinji, Ipoh

Renovated in excess of RM1mil, with a "stainless steel" kitchen to boot, Tuck Kee is ready to take on the bigger boys like Overseas and Mun Cheong. They are not exactly fine Chinese dining yet, but getting nearer. With the renovation I would expect a better ambiance and that would include "spaciousness', but alas it was not so due to the crowd on a Sunday evening. In fact, tables also were set on the five foot way, coffee shop style. Back to old days, where business any which way takes precedence.

But then I would not take anything away from their food. A little bird with inside knowledge told me that the boss' sons are supervising in the kitchen with hawk-eye keenness, making sure that good food will continue to roll thus ensuring good times for the days ahead.

It was packed to the rafters despite the heavy rain throughout the day. So having a reservation is definitely a big plus point. Service was brisk and the cacophony of happy voices resounded through its halls. That's Ipoh for you, a big village, may I say, and the people still taking time, pausing, talking, connecting, and what I like most, eating. Bon appetite!!!

Huge platter of free range Chicken with ham slices. Drizzle with lots of oyster based sauce it came a tad too salty. I expected the skin to be yellower. But still it was the meat was great. The crunchy "kai lan" vege was a good choice instead of the usual cucumber.

The surprise was a plate of ginger in oil with an innovative twist. Pandan leaves were added giving rise to a slightly sweetish perception. The fragrance was just great.

The roast duck was run of the mill average probably it was getting late. I thought the best time for their "roasts" was earlier.

This plate of "ying and yang" steamed and pan-fried cod fish cost an arm and a leg. The natural sweetness and tender yet firm and smooth meat were pleasant enjoyment for all, young and old.

Do not dismiss this claypot pork trotter by the look. Yes, its all chopped up and its messy. But the taste was out of the world. Every tiny bits of meat were torn off the bones. Marinated and infused with a subtle yet discernible mixed of cloves, star anise, cinnamon, pepper and fennel seeds.

Yam and Belly Pork. Slightly salty but then it should be eaten with lots of rice. But given the new generation it is best to reduce its saltiness. The yam were so good and "powdery" to my taste. Kudos to the purchasing team in getting good ingredients.

Salted vege Belly Pork. Another classic. Meat was probably pan-fired skin-side till its crackled and then braised to perfection.
Great claypot of deep-fried tofu. Ipoh has the best soy-bean products by the way.

Vegetarian platter.

Chinese spinach to round off the meal.
1, Jalan King, Off Jalan Pasir Pinji, Ipoh, Perak.
Tel: 05-255 3870