Canoodling@ Bangsar Village 2.

Guest post by Michelle.

Like most Mondays- which is my off day-there will be a lot of things to be done and how I wish if it has 25 hours.

Things like going for hair cut/hair dyeing, pedicure, pay bills and shopping.

Today for lunch at Canoodling @ Bangsar, I have mum and grandma for company.

Canoodling @ Bangsar was introduced by friends.

It is a simple, comtemporary place with noodles as their main draw and daily special.

While waiting you can doodle on a piece of paper with crayons (provided).

Service was attentive and the food was good.

Set Lunch -Lemongrass chicken set-served with white rice, soup, dessert and Japanese green tea-well marinated and grilled fragrant chicken meat-Rm15.90.

Wan tan mee-deep fried wan tan mee doused with a egg gravy with chicken meat, squid, shrimp, lettuce and sprigs of  coriander leaves.Rm12.90.

Thai belachan fried rice-served with chopped fresh long bean, mango, egg omelette, green Bird's eye chillies, dried shrimps, onion and well marimated darkish chicken cubes-refreshing and a bit salty-Rm12.90.

5 root vegetables-lotus root, asparagus, gingko, kai lan stem, pak hup (Lily bulbs)and grilled/rolled yau yee (cuttlefish)-healthy-Rm18.90.

 Total bill: Rm90/
Location: 2F-29, 2nd Floor,
Bangsar Village 2, Bangsar Baru,
Kuala Lumpur.
Tel:03-2287-1566.

WAN TAN MEE

Wan Tan Mee is everybody's favorite noodle, you can have it at anytime of the day. The art of cooking the noodle is the most crucial part of preparing this simple and tasty dish. I have found one stall at Restoran Simon's Delight in Petaling Jaya, that does just that. Ah Lek, the stall owner was formerly from Restoran Intan in Section 17, this guy is quite a show off especially when he cooks the noodle-flipping and tossing it (watch the video clip). He even told me that his customers called him "Char Siew King". We ordered two plates of dry noodle with wan ton, two pieces of pork dumplings and his trademark Char Siew.

Char siew straight from the oven.

The Char Siew was what i expected-not too lean with the right amount of fats-tender, well marinated and caramelized with honey and malt sugar.

The Siew Kow was big with a generous amount of fillings like water chestnut, carrot, black fungus, prawn and minced pork.

The Wan Ton Mee was springy and tossed with a light soy sauce and lard and served with some blanched Choy Sam.

Watch how he flips the noodle from the hot pot to the cold pot and tossing it upwards to rid the noodles of water.

Total bill:Rm10/
Location:63, Jalan 20/20,
Paramount Garden,
Petaling Jaya.