Thursday, August 17, 2017

KLIA Downtown Char Siew Wanton Noodles

This has turn out to be my regular haunt when I am near KLIA, have some unrush time and early in the morning. Seems to be dating a lover. You make time and space.

The Char Siew (BBQ pork) here is the best as far as I am concerned. Tender, thickly caramelised and has enough fat. Besides, the have the complement of roast pork, roast and poach chicken. All good.

But the Char Siew deserved elaboration. A firm favourite to many esp the taxi drivers. You will see many cars park there and in the earlier mornings enjoy brisk business.

Here was my previous post in 2008. Almost 10 years has gone by.

WAZE or Google Maps - KLIA Fei Lou Wantan Mee

Friday, August 11, 2017

Warung Kita Malay Rice - Kampung Melayu Sungai Buloh

There is quite alot to do here before or after eating. One can visit the Leprosarium. This place is a living museum. Relics of the past juxtapose with living souls and many still making a living despite the dire straits that they are in.

Or do a spot of shopping. The nurseries are packed with flora of a thousand kinds. It is so peaceful with so much green and shade, one is drawn into it. It is good to be addicted to the beauty of the greens and blooming flowers here and giving rest to the overused eyes adapted for survival in the rat race.

This joint is smack right at the corner of a big junction. The parking is good, otherwise cars can be parked up and down the road. Just be courteous. There is a few 'halls' with open concept top with an attap roof. I spotted a few pavilions too where you leave your shoes outside and sit in an up raised floor with a shirt table. Eating with hands is encouraged! Go with the flow. So you can imagine the crowd.

The line was going non-stop. The wok was frying non-stop. This is the place you can order, "semua mahu". It was so cheap that they ran out of ikan tongkol, a kind of tuna. It  it's me RM5. My generous serving of fried chicken was succulent and well marinated. The curry was too good to describe. But I will try by comparison. The best nasi kandar curry that I have eaten. I had a pack and a half rice.

95, Jalan Kusta, Kampung Melayu Batu 13, Sungai Buloh
WAZE - Warung Kita

Tuesday, August 8, 2017

Hot Plate Pancakes and Kueh - Sungai Buloh New Village

We had a leisurely drive from the other side of Kampung Melayu Sungai Buloh after our Malay rice lunch. With 2 agenda we will be shooting across Jalan Sungai Buloh to the Chinese side. Nothing will distract us from our food search. 45+ years of knowing each other has amalgamed this newly formed band of brothers to set aside their afternoon for lunch and tea.  

Twisting and tuning we finally got there and viola there was not much of a crowd despite not far from Kg. Selamat MRT station and reachable by feeded buses. I have heard hordes of senior citizens and those with time to kill riding MRT to look for famous food around d the stations. 

They kuih here is famous. Some say they are Foochow and some Hakka. To be sure the boss spoke Hakka and also a humorous fellow. I have eaten most of their offering and find it good and of quality. 
Their famous Hot Plate Pancakes with 3 different fillings. 

Ham Chim Pang. Fragrant and tasty. Not to be missed. 

This is really good. Vegetables gyoza. Must buy. Delectable skin and equally delicious fillings. Let it crunch in your mouth. 

345A, Jalan Besar, Kampung Baru, 
Sungai Buloh,
Tel: 0361562931

Saturday, August 5, 2017

Crazy Crabs, Oasis Ara Damansara

Taste buds gone haywire, the need for crabs has to be satisfied. This was our 2nd trip here but we have not gone for their signature crabs dishes yet. They tried to introduced the RM138/kg crabs to us. We were in no mood. Just local mud crabs will do. Either 700gm or 900gm sizes at RM108/kg. We took the bigger one. Should be better value for money as there would be more meat than shell, weight - wise.

We wanted a full complement. Too bad baby octopus was not in the market. So was spicy see hum (blood cockles). We finalised the order - spicy crabs, lala meeholn and otak otak omelette.

The Meehoon Lala was a popular choice for me as both the seafood and the carbohydrate medium were my favourites. How do they match up. Taste was up to mark. Will order again but may try others. The reason is the lala was not really up to it in this noodle dish. Too dry, few and small. I guess it's hard to control the fire not to overcook them.

And the last dish is the otak otak omelette. The taste again was here but the otak otak is not so discernible. But then no complains we are getting ready for the crab dish and visually its so appealing and appetising.

The spicy crab came with tons of gravy. Kudos to the chef. Generous amount of chilis, onions and garlic and other herbs and spices. A beautiful and tasty dish. A must order. Make sure you have plenty of friends and family to share. The crab was super fresh. Yes, just one at 900gm. I avoided the gravy as the meat in itself tasty good in itself.

I did something that not often one can try. I scoop up the gravy and drank it soup. There was enough body to feel as though one was having a hearty dish. And then I have a secret weapon. The mantou we ordered was so good to do the mopped up exercise.  It was what it should be. Crisp outside and fluffy inside. All good meal has to come to an end. In the end we couldn't do the DBKL job. Lots of gravy left behind. But then we were so full and contented. Another day....

Oasis Square, Oasis Ara Damansara,, 2, Jalan PJU 1a/22, SS7, 47301 Petaling Jaya, Selangor, Malaysia

Thursday, August 3, 2017

Restoran Da Feng Sho - Ara Damansara

The have just shifted to new premises just behind their old lot. It has better ambiance, clean and organised. The service has always been good for the 5 times we were there. The Hunanese (not Szechuanese) food is adictive and there are lots of meat dishes. Meat lovers will return to taste what's on the menu. Those who love spicy food will also has more incentive to be there.

My post of Da Feng Sho in their old premise

These lamb ribs were really tasty. Savoury and meat was tender, it was falling off the bones. I thought the ribs were pressure cooked first till tender before spices were rubbed on it and fried in a wok till fragrant and dry. The spices used may be aplenty since flavours exploded in my mouth. A must order and won't come cheap.
 The ubiquitous Hunan dish. Fish fillet in spicy broth. Peppercorn that numbed, lots of dried chillis of different kinds together with finger and all kinds of herbs. The uniqueness of this dish was the inclusion of the devils yam, the size of a slimmer and shorter version of the French Fries. Check it out on the next photo. I asked the chef when I found it and unsure of the texture since the piece looked like lard. He explained that devil's yam has medicinal values and it is also a clean vege since its a tuber and will not be contaminated with pesticides etc.
Devil's Yam/Devil's Tongue, a tuber that looks like lard pieces and also feel like it though you don't get that oily feeling when chewing on it
This common Chinese cabbage in special milky broth (from fish bones I suspect) was exquisite at RM20. You get the common marrying the valuable to get an uncommon dish. It's takes some ingenuity to design this for the newly minted rich folks who yearned for their village comfort food. Just my take from an imagination at overdrive. Later, at digging in found they have also added mustard leaves but I would have preferred 100% Chinese Cabbage. There were small dried scallops as part of churning out this broth. I am sure it will taste better if they used bigger and better quality dried scallops.

1-12, Jalan PJU 1A/20F
Dataran Ara Damansara

Tuesday, August 1, 2017

Pho Viet Cafe - Penang

We got a Vietnamese set meal. Like a Bento set but in an open tray made from weaved bamboo. Well, ingenious food presentation. Check out the various sets. Rice in claypot-pork-bone (Vietnamese), belly pork marinated in fish sauce inside a soup bowl (Western?), pickled ca phao (African eggplant), spring rolls and blanched veges in Asian bamboo trays. 

The bell pork was nasty. They taste were wicked. Absolutely great Vietnamese! The pickled ca phao or tiny white eggplant was extremely sour and tasty. The seeds altered the texture of the food as it gave it a nutty feel. Coupled with the crunch from the vege, it's a 'beautiful' dish. Beware, this tray will cause you to eat lots of rice.
The ubiquitous Banh Xeo, a pancake or pizza like dish with seafood inside plus lots of veges esp taugeh (in Vietnam). The batter is usually yellow in colour and it will come out yellowish. The crisp side will be on the pan and heated till the surface crisped up. The inside will be soft and moist. Go figure how it tasted when dipped into a pickled sweet sour based fish sauce.
Sweet, sour, spicy and fishy sauce with julienne carrot
Yay, they got one of my favourite shake - SinhTo Bur (Avocado) 
496, Lebuh Pantai, George Town

Saturday, July 29, 2017

Northam Food Cafe by the sea - Penang

The sea is the draw for this quaint and spacious eatery. The wind and the ships add to the scenery. These bring in the crowd. Then the food array is fantastic. It's quite very international. Also the tourists have got wing of it. Go early if possible. The parking is good and the coast is clear literally of crowds. But then as we at they were coming in.

Thanks kedondong juice was fantastic and refreshing. No, I did not take shot. Go for a small one. Medium is for sharing. We food base was Vietnamese and we supplemented it with satay and deep-fried tofu.

We can see that there are quite a sprinkling of authentic Vietnamese food here in Penang as more of the ladies are married to Penangites. Some are importing Vietnamese fresh food ingredients and processed food and drinks direct from Vietnam.
 Deep-fried Vietnamese Rolls. As good as those in Vietnam
 Fresh Vietnamese Rolls with Rice Paper and Shrimps. Fantastic taste and as refreshing as any salad.  
We round up our meal with some local finger food. Everyone love deep-fried stuff and it's difference with tofu. 
 And the ever popular satay. Always a hit with foreigners on my midst 
Jalan Sultan Ahmad Shah, Pulau Tikus

Thursday, July 27, 2017

Restoran Poh Heng, Ipoh

We get to enjoy some incredible curry noodles. The curry here has less oil, absolutely without the creamy taste from santan or milk. The spices he a distinctive Indian spice. The mustard seed/oil. This is the oil 

28, Jalan Tokong, Pasir Puteh, Ipoh

Tuesday, July 25, 2017

Yee Fatt Curry Noodles - Ipoh

The focus of this trip to Ipoh was two folds. Visiting home and also fellowship with primary and secondary schools friends. One of them was back from New York and missing the curry noodles action. We hit Yee Fatt in the early morning. It rained before dawn and was raining even as we arrived. It was a slight inconvenience but we were spared of the crowd on a Saturday prime time. Yee Fatt has only one stall and it's curry noodles. So sit and relax and the noodles will come eventually.

Hmm... I must admit it was a first for me over here as I have other preferences. This is the Ipohan or local haunt as the other famous one was pretty expensive esp with side orders that can run into RM20+ per pax.

The taste here is as usual without the rich creamy taste from santan or milk? It's Ipoh style. The curry is just a pot of ground spices put together. It packed a strong wallop and the smell and taste were a feast. However, it was a bit too oily. I would prefer they held the oil back. Despite this, I was a happy man until the local culinary expert suggested another better place to go. Unplug and of the beaten track. This shop is 50 years old. This shop is called Poh Heng and it will be featured in the next post.

39, Jalan Kampar, Ipoh

Sunday, July 23, 2017

Different Taste Restaurant, Bercham, Ipoh

The much talk restaurant with glass noodles with big crab, parang fish balls, steamed lala with top shell off, braised trotters and many more. And also names that confused: Same Taste and Different Taste. Both are restaurants in Bercham offering the same fare and owners are brothers. Let's dwell on the culinary rather than siblings side of things.

The crabs are large and there at least 5 or 6 large claws. The broth were tasty and peppery. Worth trying. The taste was subtle and Chinese. There is the Thai version with very sharp taste. They use prawns and baked them together in a large aluminium pot. The flavours and sauces were concentrated and the glass noodles was baked till almost dry. Lots of garlic and the roots of coriander, crushed black pepper and big prawns.
The squid was fresh and blanched to perfection. Chewy but broke down on biting. The deep fried garlic was oomph. There was also a slight tartness with I think some vinegar. A dish to oder.
Fresh garoupa blocks for my mother. Steaming should be the force of Chinese restaurants and this is done right with good sauce. Can't go wrong if the fish is fresh.
I have seen top shell of the blood cockles but not the lala. Perhaps labour in Ipoh is cheaper or we have a rather particular chef who insisted his ways be followed. Alot of work out in for a dish steamed right. Tender meat and good sauce.
The fallopian tubes was unique. They have dried shrimps and bird's-eye chili with lots of small pungent onions and ginger pieces. Our dish was rather tame looking at the matching of the ingredients, just some ginger slices and spring onion. You have to be confident of your ingredients to be able to hack it, in stir frying with no strong smelling and tasting ingredients to mask the animal's internal organs.
Some fibre to end the meal well. Again check out the deep-fried garlic in oil.
72, Persiaran Bercham Selatan 2, Taman Desa Kencana, 31400 Ipoh, Perak

Friday, July 21, 2017

Nam Fatt Restaurant - Jalan Kampar, Ipoh

The famous dry curry of Ipoh that is still a hit with newbies and also the old-timer like me. Took my mother and brother out for 1:30pm lunch. It's open the while day.

Of course they have different types of noodles that have graced the Kopitiam's menu official and unofficial since I can remember. OK, a bit of exaggeration here. Can't help, though I have lived n KL for 35 years, still can take the Ipoh bit out of me.

Ipoh curry is not lemakky therefore its packed with spices and its savoury rather than having a sweet bias broth. This is what I yearned for in Ipoh curry noodles.
Mixed beef slices and pieces in a double-boil bowl. Subtle without being overpowering. The radish is a must. The soup was delectable.
The famous jicama 'lieu' paste in soy skin and deep-fried. Another Ipoh an favourite. This is really good and taste of the sweet fresh jicama with a paste made of tapioca flour base. The rest are just for decoration. Just joking.
The other 'Lieu' that comes with soup. The concoction from fish paste varies where each shop has their own recipe. The pork tendon paste balls is totally out of the world. From the best memory taste that I can remember inside my cerebellum.
86C, Jalan Raja Permaisuri Bainton (Jalan Kampar), Ipoh

Wednesday, July 19, 2017

Ler Seafood Restaurant - Ara Damansara

Since I moved to Ara Damansara, we have noted this non-descript restaurant hidden in one corner of the commercial area. Some nights esp weekend it was packed with customers. Ler Seafood has started with this township more than 10 years ago and it's was difficult times at the beginning till about 2010. Then business began to looked up looked and may just fulfilled the potentiality envisaged by the developer.

The shops's signature dish. Vinegar trotters. There is enough tender and form morsels to add to the variety of textures when eating. The tart was mitigated somewhat by the sweetness from the rock sugar. Perfect for a cold night.
Claypot-pork pig's tail with peanut. Braised to perfection. Meat and skin fell of the bones. The savoury taste was perfect in a world of sweet cuisine.
Absolute delightful. A thin crispy crust enveloping an extremely soft and luscious tofu. The minced pork added to the good experience. Unforgettable texture and taste. A must order. Do order their soy milk too. From the same stock and made for the day only. Can be kept for a day in the fridge's chiller.
A customary vege dish. Unstinting in their ingredients. Take a look at the floating anchovies and century egg.
B-G-22A, Jalan PJU 1A/20G, Dataran Ara Damansara