Thursday, July 18, 2019

Restaurant Sun Kar Hee Sdn Bhd 新嘉喜海鮮冷氣酒家

White Kampung Chicken
We had the famous Claypot Rice nearby and one thing led to another. This restaurant was bandied around and recommended. Both are local haunts that have made it into the mainstream. And try we must or what we usually say, "die die also must go."

We were told to get there before noon or else the wait would be long. They have a most famous dish in the White Poach Chicken in their special ginger and spring onion sauce. The Guangxi Chicken would be served with this condiment.

We found the chicken was well presented and the skin colour held much promise of a good meal. We dove in, the texture was to our liking, the feel was there, just the taste was a tad off the chart. It was not as sweet as some kampung chicken I had. Nonetheless the dipping sauce more than made up.

We found the chicken was well presented and the skin colour held much promise of a good meal. We dove in, the texture was to our liking, the feel was there, just the taste was a tad off the chart. It was not as sweet as some kampung chicken I had. Nonetheless the dipping sauce more than made up.

My Cantonese Beehoon came with the usual suspects. The toppings were nothing unusual. Nowadays, they don't do innards anymore. One has the option to order seafood. The taste was a reflection of the subtleties of the Cantonese, light and sweet. The gravy was thicker than normal but I like the whites of the egg found in abundance. Ipohans, though, would prefer a slightly thinner gravy.

We decided to doggy bag some more of their food for trying. The unending quest to do better   of the food bloggers. Braised trotters with soy sauce and other usual spices. We were stuck in between a rock and a hard place. Our adventurous selves wanted more but our tummies were filled. Food reheated at home would have skewed the taste somewhat. Overall, it was well with the taste and texture. For going in and out of the fridge and reheating, we got a slightly funky smell. Probably some sauces have started to break down.

It was quite a journey as our main intention was to experience the well-talk-about poached chicken. I am sure they have more dishes to offer. But then the claypot rice with the strong sauces are calling again not too far away. The lure of Malaysian hawker food!

Restaurant Sun Kar Hee Sdn Bhd
28 & 30, Jalan Manjoi, Taman Kok Lian, Kuala Lumpur
03-6253 1240

Sunday, July 14, 2019

Restoran Yat Yeh Hing Chicken Rice

We tried to get out early to avoid the crowd and also have our brunch. At 1115am there was only a handful of folks having their brunch like us. An elderly lady came for our orders and our meal came fast.

I was still scooping free, self-service soup into two large bowls. The big pot was full to the brim and I got hold of 2 bowls of hearty chicken soup together with 2 small chicken feet. The man in front of me was filling up 4 bowls each with 4 - 5 big pieces of chicken feet. This reflects on the generosity of the shop.

The condiments of chili sauce and ginger were more than sufficient to accompany my meal. The half chicken that came was humongous. It was a shocker to me. I asked and was told that their chicken are reared intentionally large eating cereals and so on. It was sourced from Buntong, Ipoh. At RM25 for half a bird it was a steal. Frankly, we couldn't finished and have a third left.

The meat was chunky and tender on the thigh, drumstick and wing. The chicken breast was moist but not mushy. Firm but not tough. A good eat. Probably as good as the Kampung Chicken. The only difference was the skin colour.

The sauce was light and did not interfere with the excellent chicken pieces. You have to be confident of your meat to serve 'mild' soya sauce. For those who wanted strong sauces can settle for the chili and ginger sauce.

And finally, the bean sprouts were as good as we can get. It was also our required vegetable portion. The gizzard was chewy and crunchy, like soft bones and cartilage. What's interesting was the availability of chicken intestines. You almost can't find it nowadays in KL. It was along time ago since I had it. The texture was smooth, very chewy, will only break down when chewed long enough. Both gizzard and intestines went well with the chili and ginger sauce.

Taman People's Park, 33, Jalan SS 4d/5, Petaling Jaya, Selangor
012-617 8179

Wednesday, July 10, 2019

Famous Thong Kee Cafe, Sea Park

I took some time off on Saturday (a chance meeting) and Sunday (brought my wife) to check out this rather popular Coffeeshop in Sea Park. It has for company, within the same block, the famous Sunrise Roast Duck and Aunty Christina's Sarawak Laksa.

The crowd was amazing. I was there at 11am (Saturday) and then at 2pm (Sunday). In the weekends, customers got to queue up to buy their drinks and order their eggs and toasts.

Their coffee was good. I had mine hot and cold. And their toast was also delectable. Crisp to the core and generous with their pandan kaya and butter. I also ordered their croissant with kaya and butter though I was told that the French will never butter their croissant as it has a good amount of butter in it before baking.

At 2pm half their stalls were closed or sold out. I saw Wanton Mee, Curry Mee and Hokkien Mee were out for the count before 4pm closing. I caught the last bits of the Ipoh Hor Fun. It is actually Kai See How Fun (Shredded Chicken Prawn Broad Rice Noodles).

I must elaborate a bit more as this was really one of the good ones. Even better than some of the best in Ipoh. What was so special? It was the superior broth and the tablespoon of fiery red Prawn Oil that was found floating on my soup. This was culled through boiling the prawn shells and reducing it to oil. Very aromatic and addictive. Add a spectacular dimension to their bowl of noodles. Take it from someone from Ipoh.

We also managed to order their Char Koay Teow and Fruit Rojak. Go early next and catch more of their offerings. Parking can be a bit challenging. Park further away and nearer to Public Bank.

33, Jalan 21/1, Sea Park,
Petaling Jaya, Selangor

Saturday, July 6, 2019

Claypot Chicken Rice Cooked with Charcoal @ Taman Kok Lian, Jalan Ipoh

Never a dull moment with some of these Makan kakis. They will search and light the way. Jalan Ipoh is not my regular hound but looks like this may be a good place to camp for a while. Predominantly, a Chinese area, do expect some classic and home-style food and hawker's fares.

This is a great introduction of a great quality Claypot Chicken Rice. The rice was fluffy and well-cooked, each grain unbroken and well coated with these primary marinates usually light and thick soya sauces and some Chinese wine. The rice looked perfect and spoke of the high regard of this genial cool/hawker of his ingredients and trade.

The sauces not overwhelming like some that almost choke you. Chicken was so tender and succulent, the Tenggiri Salted fish that broke up into tiny bits when stirred around the claypot rendering the rice with another layer of flavour. The nice Chinese sausage also added more wine esp rose wine (Mui Kwai Lo) into the equation.

Verdict - great food for the hungry souls, the aroma increased the appetite as the well-sauced and oil-coated rice filled the belly and killed the hunger pangs.

Hawkers stalls along Jalan Batu Ambar, Taman Kok Lian, Kuala Lumpur
Business hours: 10am – 6pm, closed on Wednesdays

Tuesday, July 2, 2019

Pampas Reserve Grill & Bar - Bukit Ceylon, KL

Reviews said it all. Good service and good food. The ambiance calming and relax. The dining space evokes elegance. And with this hopefully it may loosen somebody's wallet.

The Tomahawk Black Angus was on offer at 800gm after grilling. It came with caramelised onions, Hasselback Potato and salad. There was enough fat to get the meat to glisten. The meat was tender, juicy and mouth-watering.

The meat into the black peppercorn, mustard and mushrooms sauces. But then, one may not want to use them and allow the meat speak for itself. This may be a wiser route to enjoy the steak.

The Tomahawk was nicely paired with its Argentinian companion, Argento Malbec. As if the meat was not enough, desserts came in the form of Chocolate Volcano and Creme Brulee. Overall, a cosy and comfy place for a meal to remember. Make some memories here.

Guest Review: KK

G01, Suasana, 2, Persiaran Raja Chulan, Bukit Ceylon, Kuala Lumpur
03-2070 5548

Friday, June 28, 2019

Ah Yap Chicken Restaurant - Kepong

I am tuned in to Chicken Rice. Not sure why. This is clucky season for me. It turns my stomach on. I salivate hearing it. A good friend posted on a regular basis the chicken rice from this particular stall. They raved about it. That was sufficient motivation to make the trip to Kepong.

Another factor that lured me there on this Friday afternoon was that the area has very good parking spaces. The shed that homed the stall was decent and parked next to the flyover. It's sheltered enough and since its opened 4 ways, it's airy.

We arrived at about 1230pm. Within 5 mins the boss came and took our orders. Another 5 mins our meal came. Soon customers came flooding in and some have to wait for tables to clear.

The sight of the drumstick, thigh and wing neatly presented with its yellow Kampung chicken skin, vying for attention. It was such an appetising sight. Ginger and chili sauces were at the table. What's unexpected was another small bowl of ginger, garlic and spring onion sauce brought to us with the chicken. This condiment was delicious and refreshing. A first for me. It was such a tasty accompaniment that I forgotten to take a pic.

The meat was juicy and the chicken was chewy and done just right. No blood in sight. The oil and the meat got ruminated in my mouth as I ate and I tried to put words into my experience.

The soya sauce were light as I think the owner wanted us to taste the meat for what it was. For that he was successful. We were so used to bland chicken eaten with lots of strong sauces or had it pan-fried, bbq, roasted or deep-fried.

The owner was known to avoid lots of oil and salt for obvious reasons. Food should be eaten to be enjoyed. The saying goes, "having a good appetite is a blessings". Indeed, I am blessed.

Accompanying the star of the show was my chicken innards and some pork balls. Not forgetting the rich, delectable and fragrant smelling soup. It must have been boiled a number of hours. Catch it and boast it!

Ah Yap Chicken Restaurant
1175, Jalan Kanan, Desa Jaya Kepong
012-323 1364

Tuesday, June 25, 2019

Awesome Penang Durians, Labu, Red Prawns, Green Skin, Jantung, Red Meat, Tian Sern and Khoon Pa

This round I manage to have a good dose of Penang wide variety of durians. Truly for those who have had enough of 101, D24 and Musang King.

My personal assessment base on my taste buds. The best would be Red Prawns when the quality is good. The 2nd would be Khoon Poh.

Pictures' numbers correspond with the commentaries

1) Ho Lor or Labu (Eat first)
Sweet taste ask for those less sweet if you know the seller
Neutral smell
Firm texture
Look goods with presentable look

2) Ang Bak or Red Meat (Eat first)
Big airil with thick flesh
Some seed were as small as 5aen coin
Not creamy, flesh is drier
Looked less oily
Flesh looks a bit more to nangka
Sweet and straightforward taste

3) Ang Heh or Red Prawns (Eat midway)
Quality depends on season, listen to your reliable seller for advice
Bitter undertones with coffeeish flavour and smell
Quite earthy
Smaller sees make this value for money
Yellowish and more to orangey colour with whitish patches

4) Khoon Poh (Eat mid-way to last)
Pillowy and yellow
Fragrant earthy smell and taste
Watery based not so creamy
Soft custardy texture

5) Jantung (Eat midway to last)
Bitter and liquery
Sweet and firmer flesh
Large seeds

6) Tian Sern (Eat last)
Strong bitter undertones
Smaller seeds
Liquer flavour and nunbing

7) Green Skin or 15 (East last)
Firm flesh
Strong bitter aftertaste
Liquer smell
Round seeds