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 !

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/

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. 

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.

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.
Tel:016-370-3873.

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,
Tel:03-9274-2197.

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

Restoran Sam Yu Seafood @ SS3.

Almost forgotten about this restaurant !

Nicely nestled in a corner shoplot in SS3, Petaling Jaya opposite a fenced up football field.


Restoran Sam Yu Seafood is an offshoot from the partners of Restoran Sam Yau in PJ New Town.


Tonight, the weather was cold and wet with intermittent rain which does not seem to stop.

My daughter Michelle joined us for dinner as it was her off day.


Parking is OK.

Assorted vegetables curry-cooked Indian style with chopped Chinese round cabbage, okra, brinjal, long bean, big onion, red chillies, tau pok (beancurd puffs)- hot and spicy with an intense flavor-Rm12/.

Meaty Pork ribs -deep fried and tossed in blueberries sauce-sweet and fruity flavor-Rm15/.

Deep fried Ma Yau (Senangin) lay on a bed of good grade soy sauce and topped with finely chopped raw and pungent garlic (i prefer pickled garlic), shallot, Bird's eye chillies and Calamansi juice -the fish skin was crisp and it's flesh was moist and flaky-would taste better and sweeter if the fish was much fresher-Rm44/

Total bill:Rm77/
Location:32, Jalan SS3/35,
Taman Universiti, Petaling Jaya.
Tel:03-7875-1197/016-609-3092.