KEDAI KOPI DAN MINUMAN FATT FATT.

Kedai Kopi and Minuman Fatt Fatt is only one of the few Chinese coffee shop, located around the Jalan Aminuddin Baki area in TTDI area.

It is a simple neighborhood coffee shop with a hot Pao (meat/vegetable filled bun made with yeast) steamer and a Nasi Lemak stall manned by a Malay lady along the corridor and two other stalls inside the shop.

We went there for breakfast after our Sunday morning exercise in the nearby Lembah Kiara Park in TTDI.

The food was ok but the hot drinks that we ordered were too diluted.

Curry Laksa served with Loh Si Fun (short, plump rice flour noodle), 4 pieces of bite sized chicken meat, tofu pok, long bean, beansprout and doused in thick, creamy scented spices and coconut milk based gravy-add a squeeze of lime juice for a tangy kick-cholesterol laden-Rm4.50/

Chee Cheong Fun (rice flour noodle)-the CCF was the round rolled up type-cut into bite size pieces served with deep fried bean curd sheet, fish paste stuffed white bean curd and fish ball
with aromatic curry gravy-passable-Rm3.50/

Location:169, Jalan Aminuddin Baki,
Taman Tun Dr Ismail,
Kuala Lumpur.
(opp off Restaurant Penang Village)

MY FAVORITE TYPES OF DIM SUM.

To me, Dim sum should be eaten and enjoyed leisurely early in the morning whether in a restaurant or alfresco by the roadside with a group of friends, morning papers and a hot pot of good grade Pu'er tea.

I feel eating Dim sum at night is a bit awkward!

These are the various types of Dim sum which I like to eat and hope you like it, too!

Steamed Xiu mai-fishpaste, minced meat with prawn filling wrapped in wanton wrappers-all time favorite.

Steamed Mushroom stuffed with minced chicken meat and fishpaste.

Char siew soh-pastry filled with BBQ pork.

Deep fried prawn roll with minced chicken meat and coarsely chopped water chestnut which gives it a crunchy flavor.

Steamed fishpaste stuffed fresh green chillies-my favorite.

Hong Kong Chee Cheong Fun (rice flour noodle) made upon order steamed with prawn/char siew fillings and served with blanched Bok Choy and good grade sweet soy sauce with sambal chillies on the side.

Deep fried succulent prawn rolls.

Steamed tender and muscled chicken thigh meat rolled with bean curd sheet with Soy sauce.

Har gow-prawn filling-fresh and crunchy.

Steamed springy fish balls.

Fried Radish cake with lots of beansprouts, chinese chive, finely chopped chai poh (preserved radish stem)-can be very oily.

Steamed Lor mai kai (glutinous rice)-soft and sticky and topped with a piece of chicken, mushroom, Chinese sausage, abalone and sweet tasty gravy.

White smooth gooey porridge garnished with chopped spring onion, ginger and a sprinkling of pepper.

HONKEE PORRIDGE RESTAURANT SDN BHD.

Honkee Porridge Restaurant Sdn Bhd with a new and really cute logo have two new openings simultaneously i.e at:-

1. Hutong in Lot 10 and
2. Damansara Utama

This morning we were at their D Utama branch for breakfast and was surprised with the restaurant modern decor compared to their Petaling Street's "street ambiance" stall.

Here, beside their famous porridge, local favorites like Chee cheong fun with pork curry, nasi lemak with chicken rendang, double boiled soup...etc are also available.

Parking during weekends is OK.

Their new logo.

Modern set up.

Clean utensils.

Mix and match combination of century egg, pork meatballs and sesame oil-the century egg was of good quality and meatballs was flavorful with traces of toasted sole fish-Rm6.50/

Plain porridge with freshly sliced fish, sesame oil and lots of coriander leaves , spring onion and sliced ginger-the porridge was not so gooey compare to their HQ but the sliced fish was super fresh-Rm5.50/

Total bill:Rm11.70/ (10% discount for 2 weeks)
Location:71, Jalan SS21/1A,
Damansara Utama,
Petaling Jaya.
Tel:012-238-0362.

AMBARELLA-BUAH KEDONDONG.

Ambarella-Buah Kedondong (Spondial dulcis) is an edible fruit with a fibrous pit.
The fruit is sourish with a crunchy flesh.
It can be eaten raw or juiced.

I love eating it with a good grade shrimp or prawn paste, with red/green bird's eye chillies, light and dark Soy sauce and toasted grounded peanut added to it-it is a great appetizer and very mouthwatering!.

Slice off the skin with a slicer.

Cut it into unevenly sizes.

This gooey sauce is a mixture of "killer" shrimp or prawn paste with sugar, dark and light Soy sauce, bird's eye chilies and grounded toasted peanut.

RESTORAN WENG KEE.

Restoran Weng Kee was formerly known as Restoran Greenvalle, situated in Jalan Radin Tengah, the restaurant's row of Seri Petaling.

You will not miss it as the restaurant signboard is bright green in color and KFC is their next door neighbour.

This place is run by Mr Ng a designer with a thriving interior decorator business masquerading as a restaurateur with the help of his wife.

The walls of the restaurant are decorated with vinyl and album covers of Chinese singers from the 60's which he salvaged from his father's collection.

The food served here are the typical Chinese favorites.

Parking is ok.

The front of the restaurant.

Albums covers adorned the wall.

Bean curd-deep fried until golden brown-topped with minced meat and dry prawns-served with some blanched romaine lettuce-a great combination-Rm14/

Steamed Egg Custard-with century egg, duck and chicken egg yolk-was not smooth to my liking but good to savor-Rm8/

Curry Fish head-served in a piping hot clay pot-fish was very fresh and filled with lots of vegetables like Chinese round cabbage, okra, long beans, eggplants-curry was red, rich, spicy and creamy-best of the meal- Rm20/

Butter Mantis Prawn-lightly batter-meaty, crispy and aromatic because of the curry leaves-served with slices of cucumber on a bed of lettuce-snacky and delicious-Rm20/

Fried Hokkien Mee-yellow noodle fried with light and dark soy sauce, pieces of thinly sliced fish cake, pork, prawn and deep fried lard-oily and a bit salty-otherwise it was excellent-courtesy of Mr Ng.

Dainty tea cup.

Total bill:Rm74/
Location: 72, Ground floor,
Jalan Radin Tengah,
Seri Petaling.
Tel:016-601-6600.