Saturday, December 31, 2011

Lo Sang @ Restoran Petaling Kam Kee Seafood.

Restoran Petaling Kam Kee Seafood is a small family owned restaurant and every year Yee Sang (raw fish salad) is on it's menu one month before the Chinese New Year festival.

This year, we were the second table of diners to taste their San Yee (Snake head fish) Yee Sang (raw fish salad) made with fresh and pickled ingredients without artificial coloring and a yummy sour plum sauce.

We ordered a half portion of Yee Sang @ Rm28/

A good opener to prep up our appetite with it's sweet, sourish flavor and crispy textures before the main dinner.

Happy 2012 to everyone !!!!!

Yee Sang @Rm28/-is refreshingly good, affordable and comparable to some top restaurant.

Location: 9 & 10, Jalan 5/44,
off Jalan Gasing,
Petaling Garden. Petaling Jaya.

Wednesday, December 28, 2011

Sin Choi Wah Restoran.

The end of the year i.e. December is always a happening month.

Endless sales, Christmas, Boxing Day, ushering of the New Year and my wife's birthday.

This year we had a small family dinner at Sin Choi Wah Restoran-a huge, majestic and resplendent restaurant which I fell in love after a fabulous wedding dinner hosted by my cousin-the food served were good.

To my dear wife-I would like to wish her a very Happy Birthday and Dear, you are always my sunshine after the rain !

Claypot Seafood filled with thick good grade sea cucumber, fish maw, well braised Shittake mushroom, Bok choy and briny Clams - a hot pot of  nutritious goodies.
Baby French beans stir fried with crisp dried cuttlefish flakes, pickled radish and tau kua (deep fried beancurd)- crunchy and refreshing .
 Pork ribs marinated with a sweet and fruity sauce- well caramelized, meaty and flavorful.  
Scallop with blanched Broccoli, strips of pineapple and carrot -wish there were more scallop on the dish !
Steamed sliced Loong Tan fish meat in a good grade light soy sauce/peanut oil - garnished with finely sliced ginger and coriander leaves- meat was a bit coarse with collagen filled skin.

Total Bill:Rm370/
Location:  Jalan 7A/62A,
Bandar Manjalara,
52200 Kuala Lumpur,
Tel no: +603-6277 1222

Tuesday, December 27, 2011

Lunch at Ring Road Restaurant.

Ring Road Restaurant is a coffee shop located in a secluded spot right in the heart of the city off Loke Yew road.

The main draw is a pork/seafood noodle stall (very good business) and a steamed fish head stall.

For our lunch we tried out the steamed fish head stall and was quite satisfied with the outcome-a wholesome, simple home cooked style experience.

Shoong Yee Tau-steamed Big Head Carp fish with tau cheong, garlic, Bird's Eye chillies and light soy sauce-very fresh with no fishy aftertaste but the chillies were too overpowering-Rm22/
Kwang Si Tofu Puff- well stuffed with fishpaste and Chinese Chives-airy and puffy-Rm4/
Steamed minced pork with coarsely chopped Chai Poh ( pickled Radish)-goes well with white rice-Rm6/
Blanched Lettuce topped with garlic/oil and Oyster sauce on the side-Rm5/

Total bill: Rm39/
Location:50, Jalan Gelang,
off Loke Yew Road, Kuala Lumpur.
Tel: 019-211-4990/ 016-927-5770

Monday, December 19, 2011

Kai See Hor Fun.

Kai See Hor Fun (Shredded chicken with flat rice noodle) is quite an interesting bowl of noodle.

On it's own the flat rice noodle is quite bland but to the accompaniment of shredded chicken, prawn dumpling, beansprout, Chinese chives, a drizzle of chillies oil and a tasty broth of chicken bones and prawn shell-it is delicious ! 

This stall get it's daily supply of flat rice noodle from Ipoh- through a transportation's network whereby the vans or lorries will pick up the noodles in the afternoon from Ipoh and deliver it to a central location (usually a house) in KL or PJ -the stall owner will then collect it in the evening.

The noodle are cut not too wide and are extremely smooth....

Kai See Hor Fun-Rm4.50 plus two whole fresh and sweet tasting prawn dumplings @Rm.80/each.

Location: a stall in Restoran Uncle Meng,
Lorong 1/91,Taman Shamelin Perkasa,
Cheras, Kuala Lumpur.

Thursday, December 15, 2011

Tofu Hailam.

Tofu Hailam is a super easy dish to make in a jiffy.

A simple, refreshing and nutritious meal with sliced green cucumber.

A good dip or spread of chillies sambal belacan with a combination 
of grounded six cloves of garlic, white vinegar, salt and sugar to taste.

An addictive appetizer to the main meal.

Tofu Hailam- Nyonya's style-either eat it with a dip or spread it over the tofu and cucumber.

Sunday, December 11, 2011


Whenever there are leftovers from dinner i.e either boiled chicken or deep fried fish.

There will be croquettes for breakfast.

Scrap off the deep fried fish's flesh.
Mash boiled potato 
Add in chopped spring onion and coriander leaves 
A sprinkling of salt and pepper.
Mix it thoroughly and roll into balls.

Cooked in the oven at 230 c until golden brown and it's ready to serve.

Croquettes-golden brown-fragrant and full of textures.

Monday, December 5, 2011

Restoran Siong Huat Bak Kut Teh (Klang Tasusia) @ Port Klang.

Klangites just loves their daily fix of Bak Kut Teh.

I have friends who could eat it for breakfast and dinner.

Sunday lunch is always an adventure for us-discovering new places through words of mouth or from the blogging communities.

Restoran Siong Huat Bak Kut Teh (Klang Tasusia) is a mini steel structured warehouse built under a big tree-spacious with many ceiling fans to keep their customers cool and comfortable-a private covered car park and an open kitchen.

Besides Bak Kut Teh, there are crullers, tau pok, blanched vegetables and fresh seafood like fishes and clams to go with it.

Prices are still reasonable and affordable as most of the restaurant's patrons are locals.

p/s-the food get cold easily (no food warmer for steamed dishes)

Appetizer-Chinese crullers with BKT soup for dip-Rm2/
Clay pot dry BKT-pig's trotter-beautifully cooked to perfection-not charred nor dried-with a teasing dried chillies taste and lingering herbal flavor-Rm18/
Steamed red snapper - a fresh and chunky piece of the fish's tail-with blended ginger and a bit of XO oyster sauce- 5 stars-Rm34/
Steamed Clams (Kepah) with julienned young ginger and chopped red and green Bird's eye chillies-fresh, meaty and briny-a bit too much on the chillies otherwise it's perfect-Rm20/
Pig's Intestine (average-double stuffing ones would be better) and Pig's stomach (thick) in a herbal BKT soup-kept warm with a candle wax flame-Rm9/
Blanched crunchy Beansprout with a sprinkling of deep fried salted fish flakes-Rm8/

Total bill:Rm97/
Location: along Jalan Tengku Badar (beside 99 Mart)
Port Klang.

Wednesday, November 30, 2011

Penang Lor Bak.

 Lor Bak is marinated pork - roll in thin soybean sheets and then deep fried. Usually served with a small bowl of Loh (a thick broth thickened with corn starch and beaten eggs) and red chilli sauce and  together with a platter of fried Tofu, prawn fritters, century egg, fresh cucumber wedges-a good appetizer.

Thanks to my friend Eddie for these delicious home made Lor Bak from Penang.

Eddie is a Penang guy but now stays in Kuala Lumpur.

On his occasional trip back to Penang with his wife-they will pre-order these delicious home made cooked Lor bak from a local household by the hundred.

As the Lor bak are cooked, I just heat it up in a microwave oven for about three minutes and it was ready to be eaten.

Lor bak-well marinated-chunky cubed pork-sweet and fragrant with just the right amount of 5 spices powder-one of the best that I have ever eaten !

Tuesday, November 29, 2011

Nelson's Fried Kuay Teow @ Salak South Garden Market.

Nelson is a tough looking guy with his name tattooed on his left arm.

He fries a plate at a time Kuay Teow with his noisy clanking ladle/turner and well controlled strong spewing flame from his portable gas stove.

Strategically located in a makeshift stall at the open air Salak South Garden market.

His wife doubled up-selling fresh sugar cane juice to go with his CKT !

Open from 8 a.m.- 4 p.m.

Lunch time is very HOT !

Parking is bearable.

Char Kway Teow-flat rice noodle fried with beansprout, Chinese chives, egg and sliced fish cake with lard oil, light and dark soy sauce ( cockles are available)-served on a piece of  banana leaf (for more aroma)-good wok hei-a bit charred-too oily to my liking-Rm4.20/

Sunday, November 27, 2011

Delicious Dinner 48.

A series of homecooked dinner by my wife.

Pork patties-pan fried - filled with minced pork, onion and mashed potato-every bite is a delight..

Deep fried Chinese Crullers (stall bought)-stuffed with springy homemade fish paste seated on a bed of fresh lettuce - dip in Lingham's garlic/chillies sauce for more flavor...
Acar-acar (Malacca style) is a classic Peranakan relish and homemade ones are out of this world !-in a hot, spicy, rich gravy - filled with Chinese round cabbage, long bean, florets of cauliflower, cucumber, red and green chillies, crushed toasted peanut and sesame seeds - crunchy with a riot of  flavors and textures. 

Monday, November 21, 2011

Ayam Masak Chilli Merah.

Ayam Masak Chilli Merah (Red chillies chicken) is a Peranakan dish-originated from Malacca.

This dish is different from the spicy, creamy coconut milk and tomato based Ayam Masak Merah.

This recipe was passed on from my mother's generation.

The main ingredients are:
1- Fresh Red chillies-20 pieces (cut and blend).
2-Whole smoked Garlic-5 pieces ( peel and blend)
3- Chicken thigh (2 pieces) and wings (5 pieces)
4-Salt to taste.

Roughly chopped the peeled garlic and fresh red chillies.
 Place it into a blender with some water and blend it into a paste.
 Heat up a wok with 1/2 cup of cooking oil.
Add in the blended paste and simmered until fragrant.
Add in the chicken meat and cooked thoroughly until it fully absorbed the gravy.

Add in salt to taste and serve.

Up to individual preference- Free range chicken tasted better than farmed ones as they are much more leaner and muscled-the taste was hot, slightly pungent due to the garlic and gave a kick to the palate with every bite-addictive red hot gravy goes well with Basmathi rice.

Wednesday, November 16, 2011

Restoran Beng Huat @ Port Klang.

Sunday lunch date with my family at Restoran Beng Huat located in Port Klang town.

It is a close knit family restaurant with minimal decor-a normal plastic tables and chairs place.

Mostly patronized by locals and open for lunch only.

Portable stands with boiling kettles are strategically placed for self serviced replenishment of hot water (tea leaves are limited to a few brands only).

Their main menu are sea fishes, shrimps and stir fried vegetables to go with white rice or plain noodles.

They get their supply of fishes and shrimps from Pulau Ketam daily ( freshness guaranteed !)

Parking is OK.

Spicy cubed Ikan Pari (Stingray fish)-with lots of  Bombay's dried chillies, curry leaves, big onion and curry powder to give it a strong and spicy flavor-goes well with white rice or the fried plain Beehoon below.
Bitter gourd  with egg, shrimps and strips of red chillies- the thinly sliced bitter gourd were not bitter at all- tasted like home cooked.
Chillies baby Shrimps (very fresh)-seems the locals love these type of  baby shrimps-with lots of curry leaves, onion and some curry powder-spicy with an intense flavor.
Park chop ( supplied by a vendor)-a well flavored piece of loin eye muscle-meaty-a good snack with beer.
Fried plain Beehoon-the only type of noodle available -done Hokkien style with light and dark soy sauce-full of Chinese round cabbage, shrimp and canned salty peanuts-goes well with the stingray fish.

Total bill:Rm59/
Location:151, Jalan Tengku Badar,
Pelabuhan Klang. Selangor.

Thursday, November 10, 2011

My Restoran @ Pandan Indah.

Saturday lunch with my buddies at My Restoran at Pandan Indah.

My Restoran is a small and bright fully air conditioned restaurant, with marble top tables, solid wood chairs and good furnishing.

 A nice place to meet up with friends for a good and tasty meal.

Service is good and friendly.

Parking is bearable.

Steamed Red Tilapia-garnished with spring onion, coriander leaves, strips of carrot and topped with garlic oil and light soy sauce-fresh and fleshy-Rm24/
Three cups chicken-served in a piping hot casserole with it's nutritious taste and  aroma retained-some maybe put off by the strong flavored mint leaves-Rm15/
House made Tofu-deep fried and topped with minced pork, coriander leaves and spring onion-well flavored meat and the tofu was silky smooth inside-Rm12/
Stir fried crunchy baby French bean with roasted pork-was good but a bit too oily-Rm15/

Total bill:Rm73/
Location:17 & 19, Jalan Pandan Indah 1/23E,
Taman Pandan Indah, Kuala Lumpur,

Sunday, November 6, 2011

Chyniis @ SSTwo Mall.

About nine months ago, when Chyniis first opened for business, I remember vividly that Monday's night, my family and I were only one of their odd diners.

Tonight, when we returned for a family get together dinner (at only 6.30 pm), the restaurant was packed. 

What a great transformation !

and why not ?

With capable staffs (ex-Restaurant Green View) as the backbone of the restaurant and signature dishes like Sang Har Mee and Crabs-it was bound to be a success !

Chyniis @ SSTwo Mall is contemporary with conceptualized design, fully utilized seating space and is quite up-market in prices.

Service is attentive and efficient.

Parking is free.

Deep fried Anchovies with sesame seed-good appetizer-Rm6/
Pickled sliced Papaya and Ginger topped with sour plum-Rm4/ 
Deep fried Pork ribs with yam-well marinated and meaty-Rm48/
Tofu (Bean curd) with Tau kan (soft bean curd sheets) served on the side with blanched Bok Choy and drizzled with a smooth brown gravy-Rm30/
Tea smoked chicken (1/2) served on the side with fresh lettuce-aromatic, smokey flavor with tender, juicy meat-Rm60/
Buttered sea prawn-fresh and juicy- would be better if it was one size bigger-Rm 60/
Braised earthy Shiitake Mushroom with fish maw and sea cucumber-the low grade sea cucumber was not worth  the money-RM100.
Stir fried Hong Kong Kai Lan with garlic tender and crunchy-Rm25/.
Complimentary: Fish scale Lemon jelly
Passion fruit jelly.

G 45, 46 & 47, SSTwo Mall
No 40, Jalan SS2/72
47400 Petaling Jaya
Tel : +603 7956 7288