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.

TENDER LOIN PORK ROLL.

This tender loin pork roll dish was featured on a Chinese cooking show on TV and my wife managed to adapt and cook it to suit our taste buds. It is a very simple dish to cook and all you need are:

Buy a chunk of fresh tender loin -cut it into 1 inch thick slices and thump it up with a meat hammer to flatten and stretch it into a bigger piece.

Place a plump stalk of Spring Onion on the tender loin and roll it up.

Dabble it up with some Wheat flour.

Plunge it into a bowl of whisked eggs.

Take it out and cover it up some grounded Marie biscuit- deep fry it in a wok of hot cooking oil under a low flame until it turns golden brown.

Skewer it to facilitate-easy cutting.

Ready to serve with some colorful chopped yellow/red capsicum, spring onion and cilantro-meat was tender and moist with a crispy crust and soft herbaceous spring onion-best to eat it with Lingham's garlic/chillies sauce.

CHONG SIEW LAN RESTAURANT.

Chong Siew Lan Restaurant as the name implied is run by a woman cook with the help of her daughter and some servers.
The food served here leans more towards Hakka's home cooking style.
The restaurant do not even have a signboard and is sandwiched by another "tai chow" on it's right and a flourishing pan mee stall on it's other side.

Most of their customers come from as far as Putrajaya and some workforces from the nearby factories.

My buddies and I went there for our Saturday lunch.

Parking is ample.

It is located in Serdang Lama-if you come from the Sg Besi trunk road-bypass the Mines and head towards UPM-a short distance after the flyover-keep left and turn left at the first junction-the restaurant is on your right-behind it is a Chinese school (Kung Mun).

Boiled free range chicken (1/4)-garnished with cilantro, spring onion and slivered carrot-the meat was tender and fragrant but too soft to my liking.

Claypot braised pork ribs-well braised with traces of preserved soybean-meaty and aromatic but a bit coarse.

Steamed Tilapia-bathed in sweet tasting soy sauce/Chinese wine based broth-garnished with a huge dollop of blended light green lime and ginger plus cilantro, spring onion and slivered carrot. to enjoy this dish-eat it with a spoon, filled it up with some meat, a dollop of lime/ginger and some broth-delicious!

Homemade Tofu- with fillings of fishpaste-solid combination-deep fried until golden brown-crispy on the outside and moist on the inside-served with chillies sauce.

Stir fried Romaine lettuce with sliced garlic-fresh and crunchy.

A complimentary plate of papaya and pineapple.

Total bill:Rm70/
Location:55, Jalan Besar,
Serdang Lama, Selangor
Tel:03-8942-1491/ 016-273-2096.

SUSHI TEI-TROPICANA CITY MALL.

Sushi Tei is located on the ground floor of Tropicana City Mall, a up and coming destination for shoppers and cinemagoers.

It is the only Sushi Tei restaurant in Malaysia.

There is the usual conveyor belt snaking around an open kitchen concept in the middle with seating cleverly arranged by it's side.

The decor is elegant with a modern look and the interior lighting are a boon for food photography.

Their four seasonal promotion are ongoing everyday with a different theme for each month.

We were glad that Mike was able to join us for these mouth watering and healthy savories.

Soft shell crab with chicken floss-the crab was too small in size to savor-the chicken just melt in the mouth-a perennial favorite-Rm12.80/

Salmon Sashimi-fresh and thickly sliced -high quality with Omega 3 fats in between it's pink meat-Rm9.80/

Chicken Katsu Don-lean chicken meat with lots of sliced onion but overwhelmed with gravy rendering the rice to be soggy but nevertheless was a wholesome meal-Rm12.80/

Yakiniku Don-beef was tender and well marinated and cooked with onion and garnished with green seaweed and spring onion-served with minimal oil-Rm16.80/

Zaru Soba-made from Buckwheat and Wheat flour- delicate and smooth texture with a nutty flavor-dipped into the Miso soup and slurped it up loudly-Rm9.80/

Unagi Roll-well marinated with sweet fruity Teriyaki sauce and traces of garlic flavoring-perfectly grilled- Rm19.80/

Me, seen through the glass of Japanese Green tea.

Total bill:Rm124/
Location:Tropicana City Mall,
Lot G-16, Ground Floor,
Jalan SS20/27,
Petaling Jaya,
Tel:03-7728-9299.

SEK YUEN RESTORAN.

Sek Yuen Restoran is a traditional old school restaurant located right in the heart of Jalan Pudu in Kuala Lumpur city.

Imagine! they still use chopped rubber tree wood to fire up the kitchen stove for their stir fry dishes (for good "wok hei").
There were not a pretty waitress in sight except for an aged "hot chick look" manageress!

Anyway, the restaurant is divided into two dining areas:
1. with ceiling fans for comfort- which is in need of some sprucing up.
2. with air conditioning-very retro-throw you back to 1960's era decor.

I remembered attending numerous 8 course wedding dinners with my parents, when I was kid and how I eagerly awaited for the opening dish-the cold chicken platter.

My buddies and I went there for our weekly Saturday lunch food adventure.

Non air-cond dining on the left and air cond dining on the right.

Interior of the air cond dining area.

A stuffed Civet cat-their mascot ?

Chopped Rubber tree wood are still used to fire those stir fry dishes for good "wok hei"

Cold Chicken-generously sized-the shred cold chicken lean meat in gelatin was of bite sizes sitting on a bed of lettuce and surrounded with crunchy white fungus and bathed with a mayonnaise like sauce with traces of Mustard-sure bring back memories of yesteryear - Rm36/.

Pei Pa Ngap (Crispy skin Duck)-roasted like a suckling pig -very crispy skin, meat was wet, moist, meaty and aromatic with 5 spices powder flavor-the sour plum sauce added extra flavor to it.

Pork rolls-lightly batter with a crisp crust and the firm and bouncy minced pork was full of flavor-a lip smacking dish.

Gon ji har lok-Sea prawns cooked with Soy sauce, diced garlic and shallots-prawns was fresh, juicy and succulent but the flavor was not fully infused into it.....maybe they should tossed it a tad bit longer.

Kah Hiong Loh Hon Chai-mixed assorted vegetables, glass noodle cooked with Fu Yee (preserved beancurd)-a interesting mix of the vegetables with the right proportion -a bit salty but perfect with rice.

My makan buddies waiting for their food..note the window's curtain are so retro.

Total bill:Rm120/
Location:313-1, Jalan Pudu,
Kuala Lumpur,
Tel:03-9222-9457/0903.