Sunday, November 29, 2009


Restoran Sin Kee is a no-frills Chinese/Western restaurant with cute yellow lampshades dominating it's overhead ceiling and is fully air conditioned.

We are their regular customers from their early years, when the restaurant was situated opposite (next to a SHELL station) to this present location.

We were there for lunch on Saturday and found that it was already seated with people, even before they start to take orders!

Parking is ample at a parking lot, a few shops away.

Yellow lampshades overhead.

Steamed grass carp (belly section)-awash with good grade sweet light soy sauce, a dash of Chinese wine and topped with lots of finely blended ginger, coriander leaves- the flesh was smooth and fine in texture
Stir fry mixed vegetables-full of ingredients like sliced fish cake, squid, prawn, button mushroom plus a bit of every kinds of green to satisfy everyone.

Soy sauce pork (tender loin eye muscle)-well marinated and oozes with sauce but was quite tough to chew!

Chicken Chop-Hainanese style-their signature dish-served with potato wedges, red bean, green pea and grilled tomato-brown sauce was tasty, mouth watering and chicken was well battered, tender and moist.

Double boiled sliced Lotus root soup-was clear and filled with lots of fresh groundnut, red dates, toasted cuttlefish and pork meat.

Fried rice-whole grain and not oily-with waxed Chinese sausage, egg, prawn and chopped spring onion-lovely serving.

Total bill:rm82/
Location: No.194, Jalan Tun Sambanthan,
Brickfields, Kuala Lumpur

Friday, November 27, 2009


A series of home cooked dinner by my wife.

Prawns shelled with vein removed sauteed with diced garlic and shallot until fragrant-was fresh, juicy and succulent.

Steamed Garoper fish with a dash of Chinese wine-uniformly sliced-white, fresh and fleshy and garnished with finely chopped red chillies, ginger and spring onion.

Stir fried Bok Choy with garlic-leafy and crunchy.

Wednesday, November 25, 2009


I am game for any type of food but the spiciness of the clay pot food served at Chicken Hot Pot was too much for me.

I am not sure of the type of chillies/pepper that they used and the capsaicin (a safe and effective analgesic found in chillies) level was definitely more than 150,000 on the Scoville scale.

This is the 3rd branch of the Chicken Hot Pot group of restaurants which originated from Shanghai, China and is located in Bandar Puteri, Puchong (opposite the Giant Hypermarket).

All the piping hot cooked food are served on a clay pot, placed on a metal stand and kept warm with liquid wax flame.
Best to eat it the traditional way, pick the food with a pair of chopsticks and down it with
white rice from a bowl,

After the meal proper, peppery tasting broth are added to the clay pot for those who want to continue eating, with "off the rack" ingredients meant for steamboat (stored in a chiller) which are charge separately.

Parking is OK.

The shop front with their "opening date" banner.

Metal stand for the clay pot.

Beef set(small)-served with celery, radish, matchstick carrot and Chinese parsley-beef was soft and tender and the broth was way too spicy and numbing for my palate-Rm18.80.

Chicken set(small) cooked with lots of big onion and garnished with Chinese parsley and matchstick carrot-the chicken pieces were small and not generous-the spiciness was greater than the beef set!-Rm18.80/

Fish set(big)-lightly battered and cooked with milder chillies gravy which was more too my liking and garnished with matchstick carrot, Chinese and sliced cucumber-Rm32.80/.

Total bill: Rm102/
Location:72, Jalan Puteri 2/4,
Bandar Puteri, Puchong,

Sunday, November 22, 2009


Nowadays, eating Teo Chew porridge with small plates of cooked food and tit bits for lunch or dinner is a trend.

Restoran Teo Chew Moi located opposite of the Giant Hypermart in Bandar Puteri, Puchong is riding on the bandwagon and thriving because of it.

Teo Chew porridge can be quite expensive because of the tendency to order more.
There are many varieties of visually, tempting cooked food to lure you and all of it goes with the hot and piping bowl of whole grain watery rice porridge which
at Rm1.80/ is unlimited.

I was there with my family to try out the food and we came away full, happy, and contended.

Parking is OK.

Braised Duck-firm and tender with a distinct flavor-Rm24/.

Preserved Chinese Mustard-coarsely chopped, was surprised that it was not salty-Rm6/.

Steamed pork patty-served individually in metal bowl with low ratio of fats and topped with salted egg yolk-Rm4/.

Crispy white anchovies and toasted peanuts sauteed with a sprinkling of sugar-Rm5/.

Pillowy soft square Tofu (beancurd) pot stewed with the gravy from the braised duck-Rm6/.

Braised pig's big intestine was my mum's fave-Rm8/.

Preserved Radish (chai poh) omelette was fragrant-Rm6/.

Braised Char Yok (pork belly cut into bite sizes, marinated with preserved beancurd, lightly battered, deep fried and then braised under a low flame) with black fungus-5 spices flavor, warm and mildly liqourice scent-soft and meaty-Rm6/.

Total bill:Rm95/
Location: 18, Jalan Puteri 2/4, Bandar Puteri,
Puchong, Selangor.

Friday, November 20, 2009


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)

Wednesday, November 18, 2009


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.

Sunday, November 15, 2009


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.

Saturday, November 14, 2009


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.