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My story~



with The Berry-licious Stories



Updated: 2018-03-06T21:06:26.993+08:00

 



This CHRISTMAS...

2011-12-21T16:44:00.318+08:00

This CHRISTMAS, do check out some of the interesting posts as below:MERRY GUINNESS with Australian Masterchef Adam LiawMERRY GUINNESS Party @ El Meson, BangsarA Refreshingly Different Moment @ Garibaldi Italian & BarJingle My Bells this Xmas @ Twenty.One Tables + Terrace, BSCChristmas Baked Goodies from Butter TreeA Love Story from Dreamz Bakery @ Kota DamansaraMy Angry Bird Cupcake Class experience @ Cake Connection, Jaya OneMake your loved ones lovely desserts with New Zealand Natural Ice Cream (with recipe attached)*** Between, I have now MOVED!Please find Me in my new home at http://www.ivyaiwei.com[...]



Move, Moving ... MOVED!

2011-11-22T22:48:40.193+08:00

Hi People, 



I have now MOVED!


Please find Me in my new home at 






Chill-ing out @ Sweet Hut, Kuchai Dynasty Central

2011-11-12T17:28:15.596+08:00

I am melting..............................The weather lately isn't that easy to tolerate. For the past weeks, there were rains and cool breeze and all. But this week, the weather is totally upside down. The sun roars as strong as it can be. Today is another scotching hot day; I wish I could just stuff myself in the fridge... but wait, I could have some cold stuff :DAt Sweet HutSweet Hut Sesame Snow Ice (RM 8.90)Yes, I need ice to lower down the body temperature. This it is! Intensified with strong Sesame flavour, not too sweet, icy cold for the hot day. The most important thing, sesame or goma is my favourite!Fresh Milk Oreo Snow Ice with Caramel Pudding (RM 10.90)The shredded ice was made with milk, finally garnished with some oreo cookies flakes and the doink doink Caramel Pudding. Hmm, this was just alright and I would prefer a milk-ier ice. Milk Almond Pudding and Mango with Sago Pomelo Soup 北海道牛奶冻糕伴杨枝甘露 (RM 8.90)There were milk almond pudding, mango, sago, pomelo... Similar to the yong ji kam lou but with additional of the pudding. Sesame and Almond Soup 芝麻糊杏仁糊 (RM 6)If you don't fancy cold or chill desserts, they do have warm desserts like this one. As always, almond soup has got a slight hint of almond pungent taste that not everyone will love it. But I do love it :) Additional of almond soup gave an extra kick to the black sesame soup.Yay, by the time I finished writing this, I saw dark clouds up the sky... :) Sweet HutNo 19-G, Kuchai Dynasty Central, Jalan Kuchai Lama,58200 Kuala Lumpur. [...]



Patisserie RUI @ Mont Kiara, KL

2011-11-11T15:10:21.710+08:00

It was a lazy afternoon with the cousin. I have actually thought of Publika for late lunch; but i knew, our tummies couldn't accommodate lots. Therefore, I picked up Patisserie RUI for a cousin-sisters-tete-a-tete session. A clean, comfy and inviting dining area in pink-purplish hue. Red Velvet Cupcake (RM 3.50) was the only flavour available that day; appeared red and crumbly. With whipping cream on the cake and cake crumbs were sprinkled over it. Unlike the one I had in Hummingbird, this was very very very very very light and spongy soft in texture. Fruit Roll (Rm 4). Similar to swiss roll; with lots of fresh fruits and fresh whipping cream stuffed within the roll. I found huge chunks of kiwi(s) and a big whole strawberry in my slice of cake. White Chocolate Cheese Cake (Rm 5)The white chocolate cheesecakes was a less sweeter version; Very rich cheesy flavour, dense, velvety soft and smooth cheese cake. Love it. Caffeine fix for the day. Latte (RM7)If you fancy lighter version of cakes, here is the place for you. If you love something denser and heavier, opt for their cheese cake. Their cakes are something I fancy; soft and light so that I can have more of them. Pricewise, very affordable :DSpotted an anpanman bike resting outside the shop Patisserie RUIG1B, Mt Kiara Meridin19, Jalan Duta Kiara,Kuala Lumpur.Business hours: Monday to Saturday, 10am - 8pm Direction: If you are coming from Solaris, drive towards Plaza Mont Kiara, Patisserie RUI will be in the building located on your right hand side just before the 90 degree turn into the main road of Mont Kiara. [...]



Shabu-Shabu Buffet @ Nagomi Japanese Restaurant, Menara Hap Seng

2011-11-08T10:34:27.631+08:00

Let's feast with your eyes before reading the details, shall we?!Lots of Steamboat ingredientsFresh seafood1. Huge Scallops 2. Fresh Prawns 3. Oysters 4. Super huge Bamboo Clams or Razor ClamsAll types of greens (Vegetables) that can go into your hot pot. You name them...Fish slicesSlipper PrawnsMeat Slices are all readily done at the counter. Noodles One of the stars of the night - Live Baby Lobster!!! However, we were told that this is not available daily. Struggling, struggling, struggling. It was struggling soooo hard!!! Alright, now, move back to the tables and heat up the hot pot with just a touch. While waiting for the soup to boil, stuff yourself with some appetizers as below... Tofu in the glassSushi(s)TamagoFried Idako Crabs Also, remember to prepare the whole table of ingredients like what we did... Scallops was one of our favourites of the night; huge and juicy. Duck, Lamb Shoulder, Chicken and Beef are always the great stuff to go into the hot pot. Just dip the meat slices into the hot boiling broth and swish it back and forth for some times. Then enjoy them with the dipping sauce. We had a lot of lamb and chicken slices. The naughty Live Baby Lobster was so lively and crawling out from the bowl. We'd had a hard time dueling with it :D Salmon slices are available during 8 - 9pm (for dinner session). You can have them raw (just like salmon sashimi) or have them cooked. I love my salmon slices go into the hot pot for 2 seconds and they will appear raw in the center and cooked on the outer part. Nagomi prepares a variety of sauce to go with your cooked meat, vegetables or seafood.Thai Chili Sauce; Wafu dressing - similar to the Japanese salad dressing, goes great with salad; Ponzu - the mixture of mirin, vinegar and soy sauce that goes great with the cooked vegetables and and raw salmon; Nyonya sauce - or the Cincalok sauce that localized to our Malaysian tastebuds; Goma sauce - the Sesame sauce which is made of ground sesame, soy sauce, sugar, seaweed and etc; compatible well with the meat slices and vegetables;  Kyuri Sauce - best to go with the fried stuff . Get the sauce ready at your table :)Though the soup that Nagomi prepared is already flavoured with konbu and bonito, you can always flavour the soup based on your preferencs with soup paste such as Toban Miso, ginger and kimuchi. Time to cook the ingredients in the pot and .... eat them :) Before that, add in the white vegetables, mushrooms,  bamboo shoots, onions, leeks and other condiments to create a more flavourful broth. Do end your meal with some pudding desserts and fresh fruits from the counter.Guess what?! Now you can enjoy the great deal at just RM 32.80++ per pax. There is no hassle to purchase the coupon or anything from those deal sites in order to enjoy the meal! All you could do is just make a call and reserve you seats at Nagomi Japanese Restaurant. Oh, by the way, this shabu-shabu buffet is only available in Menara Hap Seng outlet, don't run to the wrong place!I would say this is really a great place to hang out with friends, have a small gathering with self service buffet line; or you can happy-hour-ing here with the friends, family or colleagues as Nagomi is offering Carlsberg bucket at RM 30+ for their customers who are having Shabu-Shabu Buffet!!! Why wait?! Call to make your reservation now. Their buffet line is really value for money!The buffet line is available onWeekdays Dinner: 6pm - 10pmSat, Sun & Public Holidays: Lunch: 12pm - 2.30pm ; Dinner: 6pm - 10pmNagomi Japanese RestaurantSuite 1-19, 1st FloorThe PodiumMenara Hap SengJalan P.Ramlee50250 Kuala LumpurMalaysiaTel:             +603 2141 6332 begin_of_the_skype_highlighting          [...]



Favourite of The Day #2: Nasi Kunyit & "Porky" Rendang

2011-10-28T11:37:53.847+08:00

Something you couldn't get elsewhere but our kitchen... 

(image)

My Favourite of the Day continues with the homemade Nasi Kunyit and "porky" Rendang. 


Nasi Kunyit, the glutinous rice flavoured with turmeric; resulting a golden colour and pleasant flavour, simply goes great with the any Curry or Rendang. For the rendang, instead of wild boar, mum chose the pork to make her rendang, and only the neck part was chosen. The texture for the pork's neck was extremely tender; well-spiced and flavoured. 


Slurrrp! I could have this everyday; as my lunch or tea :)



Kampung Tour, Fruit Farm Tour, River Cruise & Fireflies experience @ Desaru, Johor

2011-10-28T11:36:52.366+08:00

Lazying on the beach is a perfect activity while you are on a beach vacation. However, you can't just lazy all day here as there are a lot of interesting activities awaiting you here in Desaru. Pulai Desaru Beach offers outdoor activities for their guests. If you are interested in Malay cultures, do sign up Kampong tour; or fruit farm tour, river cruise or fireflies experiences if you love the nature....1# Kampung Tour (Malay Village)This is super fun! The guests will get to enjoy the special kampung lunch homemade by the folks. The most interesting part is... eating with your fingers. My fingers were't the perfect utensil and I'd mess up my plate and my shirt. But well, it was a great experience! Love the ikan masin and sambal their prepared! Yum!!!Curry fishRemember to wash your hand before digging in :)2# Fruit Farm TourDesaru Fruit FarmHere in this 160 acre land planted various types of tropical fruits namely jackfruits, soursop, honey orange, dragon fruits..... and we were introduced to them one by one. Cat whiskers plantPassion fruitsSunflowers attracted us the most. We camwhored the most over here!with Citygal and ChristineThere is a mini zoo in here too 3# River Cruise Up the boat and allow the breeze caress your face :D4# Fireflies ExperienceOne of the night activity arranged by Pulai Desaru Beach Resort & Spa for us. Before getting up the boat, we were entertained by Mamat, the cute little ape (with the diaper) owned by the boatmen. (both photos credit to broughtup2share)The fireflies experience was a great one. We oohed-and-aahed over the blinking little creatures as they flew over us. And there were countless of them!!! Don't hesitate to ask Pulai Desaru Beach Resort & Spa for more details.[...]



Beer & Food Pairing @ Spring Garden 荔苑, KLCC - Oktoberfest!!!

2011-10-25T11:28:43.421+08:00

What comes into your mind when it comes to Oktoberfest???Filling pork knuckles, meaty sausages and potatoes to go with the beer?!Feeling sick of those... How about an oriental twist with the beer?! It is not about having Chinese dishes and beer-drinking but make use of beer in Chinese cooking and then pair it up with the beer.Spring Garden; a member of Tai Thong Group has collaborated with Guinness Anchor Beer (GAB) and brought out the idea of pairing food and beer through dishes cooked using GAB beers and ingredients, as well as the ideal beverages to complete the gastronomic experience.Special thanks to GAB for the warmth invite, I get to sample some dishes on the evening with a gang of beer lovers. :)Deep Fried Soft Shell Crab & Chilled Pigeon with Tiger Beer 芋絲軟殼蟹拌啤酒乳鴿 (RM22 per pax)Soft shell crab was battered with right amount of curry powder and deep fried into perfection; a great snack to kick start and go with the beer. While its companion, the chilled pigeon was immersed with the Tiger beer overnight; resulted a very well infused meat with the white beer.  Guinness Stout Shanghai Dumpling served in Hot & Sour Seafood Soup 黑啤小龍包燴海鮮酸辣湯 (RM 25 per pax)Beer in Xiu Loong Bao?!Whoaaa, this was my very first time having Guinness Stout in the dumplings. The mixture of minced meat and Guinness broth was explosive with Guinness Stout. Feeling dizzy after that? Have the hot and soup soup that helps to freshen you up. Baked Cod Fish with Tiger Beer 虎啤燒焗銀鱈魚 (RM 28 per pax)I love the sauce which was mimic the teriyaki sauce; light but flavourful. Compatible well with the beer-flavoured baked cod fish. Pan Fried King Prawn with Guinness Stout 黑狗啤煎大生蝦 (Seasonal price)This was one of my favourite of the night. Fresh king prawn tossed with flavourful Guinness gravy and onions; a fingers-licking good experience!Chilled Hong Kong Kailan with Crispy Squid 二松脆魷冰镇芥兰 (RM 15 per pax)2 way kailan - the stem were chilled and dipped in sourish sauce while the leaves were deep fried with shredded squid. I find the chilled kailan was like an antidote after overdosing with beer. Refreshing! House Special Noodles with Shredded Chicken & Spicy Sauce 麻辣雞絲撈面 (RM 15 per pax)This was the spicy hakka noodles; deliciously tossed with spicy sauce and shredded chicken Chilled Lemongrass Jelly, Dragon Fruits, Heineken topped with Ice Cream & Glutinous Dumpling with Guinness Stout 龍果香茅凍喜力啤雪糕拌黑啤羅米糍 (RM 20 per pax) Finally, we ended the meal with both Heineken & Guinness Stout in our sweet ending. The chilled jelly was refreshing with Heineken; thought the glutinous dumpling was on the bitter side due to the Guinness Stout, I just love the way it was! *Please call a day or two before if you would like to try the above dishes. Menu above is not just for the month of October. They are still available after October :) Ohhh, before I end, we were also introduced to GAB's special beers for Oktoberfestfrom left to right:Paulaner Oktoberfest Bier has a rich malty aroma; goes great with roast beef or chicken, barbecues and party food. Hopf Ice Wheat Beer is pleasant and easy to drink; best suited with seafood barbecues and mild cheese111 Zwickl Beer possess sparkling full bodied and full-flavoured, and has a mild yeasty flavour; best paired with salad, grilled seafood or chicken, cold platters and cheese. I love October :)Spring Garden KLCCLot 413, 4th FloorSuria KLCC Kuala LumpurTel: +603 2166 9881[...]



Pulai Desaru Beach Resort & Spa @ Kota Tinggi Johor

2011-10-22T10:30:46.501+08:00

After reading all the food-related blog post, let's take a break from them and check out what we (with all my partners-in-crime) did during the Malaysia Day holiday :)Jeng Jeng JengWe actually traveled to south (Johor); stayed in Pulai Group's resorts; for soul and mind relaxing and to take a break from the hectic and annoying schedules. Special thanks to Pulai Group :)The resort lies in the heart of Desaru, is one of the beautiful beaches in east coast of Peninsular Malaysia. Here in Desaru, one can get to enjoy the scenic view of azure blue blue sea as well as the green green tropical rain forests. Pulai Desaru Beach Resort & Spa is a 5 storeys high resort with 193 fully furnishes sea / pool and garden view rooms, loft rooms and presidential suites. All rooms are furnished with a private balcony!Welcome drinksResort LobbyOur RoomToiletries Standard RoomLove Suite (best for honeymoon stay)The view from the Love Suitefor room rates, kindly check out their homepage Pool by the seaShe was relaxing on her lazy bedYou can play volleyball game here too!Time for some beach activities!Here we were "meditating" by the seaWith Citygal and ChristineChris, the photographerYay~Night view from our roomHere in this beach resort, you can pamper yourself with a spa treat at the Pulai SpaThe Pulai Massage: 60 minutes session at RM 118 per person and 60 minutes at RM 220 per couple. To be continued... I will share up what kind of activities we can do in Desaru, Johor soon :)The Pulai Desaru Beach Resort & SpaPO Box 29, Bandar Penawar,81900 Kota Tinggi, Johor, Malaysiahttp://www.desaruresorts.com/[...]



Herbs & Spices @ Bandar Baru Sri Petaling

2011-10-19T22:03:06.161+08:00

As I recalled, Sri Petaling is always a food hub. We used to look around for lunch or dinner after the great walk / exercise in Bukit Jalil Park (that was years back then when the park was still pretty new and beautifully established).Recently, Sri Petaling has got a new face. It has now expanded; with new restaurant, desserts houses, bubble tea just popped out along Jalan Radin Bagus. Guess there are more than 50 over restaurants along that road. Say, if I wanna try out one restaurant per day, I may need 2 months to complete the task!***For you who love Hainanese fares, western cuisine and Kelantanese local delights, do check out Herbs & Spices! A simple and cozy restaurant which is manned by a pair of Hainanese husband and wife; while the chefs in the house, they are specialized in both western and local cuisine. Special thanks to Herbs & Spices for the invitation and Broughtup2share for the arrangement. Hainanese Mutton Soup (Rm 10.90)The soup was well-flavored; with the additional of herbs like wolf-berries (gei zi), it was quite similar to the Chinese herbal soup but with additional of soft delicate mutton. For Western selection:Hainanese Chicken Chop (RM 15.90)This was my favourite. The chicken chop was deep fried into perfection and served with french fries and coleslaw. You can have chicken chop to be eaten alone or drizzle it with the homemade Hainanese sauce for extra kicksPrawn Fritters (RM 16.90)Snack for sharing! However, I find the coated batter was thick. Hmmm, still prefer tempura-liked batter :)Rib Eye Steak (RM 28.80)As you all know, I don't take beef.So, for further description, feel free to hop over BroughtUp2Share and eatonlylar. Spaghetti with Chicken Chop (RM 15.90)The spaghetti was tossed with chef's homemade pesto sauce, not too sourish but appetizing. Arranged on the size was the Hainanese Chicken Chop as mentioned. Lamb Shank (RM 26.50)This is another signature dish of Herbs & Spices. The portion was huge!!! The meat was soft and succulent, drenched with chef's special gravy. You will need minimal jaw activity for this.  For Asian Selection:Nasi Dagang is another must try in Herbs & Spices; prepared by the house's experienced Kelantanese Chef. There are side dishes such as Ikan Tongkol, beef rendang or ayam berempah for you to choose from. Each plate comes with sweet sambal, acar and a hard-boiled egg. Nasi Dagang with Beef Rendang (RM 12.90)Nasi Dagang with Ikan Tongkol (RM 9.50)Nasi Dagang with Ayam Berempah (RM 12)Black Pepper Udon (RM 11)The stir fry udon in black pepper sauce with lots of seafood such as prawns and mussels. Nasi Goreng Sri Petaling (RM 12.50)The local fried rice comes with sunny side egg, anchovies and satays. Comes with real wok hei and their satay was really smokey and fragrant.  Sago Melaka (RM 4)Love the pairing of rich coconut milk and thick gula Melaka with the sago. Creme Caramel (RM 5)sweet egg custardEnglish Triple (RM 6.50)Apple Pie (RM 8)served with vanilla ice cream. SPOTTED!!! Groupon is now having promotion on their Rib Eye Steak and Braised Lamb Shank at a very good deal. Do get some coupons to try them out!!! (For limited time only)HalalHerbs & Spices51, Jalan Radin Bagus,Bandar Baru Sri Petaling,57000 Kuala Lumpur.Tel: 03-9057 5592[...]



Uncle Jang Korean Restaurant @ Ampang

2011-10-17T09:54:07.106+08:00

Remember I told you guys I had a fiery dinner before the "monopoly mission" in Nabe Bakery?!Thanks to Chris who discovered this restaurant from Uncle Jang's Facebook page. Together with kampungboycitygal, we were brought for an interesting but fiery dinner. haha... Uncle Jang serves Dak Galbi (닭갈비); which is originated from Chun Cheon, Gangwon province. It is a popular south Korea dish that made by stir-frying the marinated diced chicken in Korean chilli paste (gochujang) based sauce, sliced cabbage, sweet potatoes, scallions, onions and tteok (rice cake) on a hot plate. In Korea, their Dak Galbi also includes cheese and ham. Besides Dak Galbi, Uncle Jang also serves Samgyetang (ginseng chicken soup), Dakgyetang (kimchi chicken soup with rice) and Pork cutlet too.  We were there very early, that was why there was no sight of people. However, during the dinner time, the restaurant was crowded and almost 80% were the Koreans. One can choose to sit on the floor or chair and you will be served promptly. Simple bilingual menu on the wall.Complimentary condiments to go with the Dak Galbi - lettuce leaves, kimchi and pickled onions. We had the Dak Galbi in spicy (RM 22 per portion) and non spicy (Rm 19 per portion), Tteok (voucher from fb page) and ramen (RM 6). The waiter will help you to cook you dak galbi, and once it is ready, he will inform you. So, worry not about the overcooked or undercooked food. Before digging in, remember to put on the huge napkin. Like what they did :)You can also wrap the dak galbi with lettuce leaves + kimchi + pickled onions for extra kicksWhen there was left about quarter of the stir-fried food, we asked for rice (comes with seaweed and greens) at RM 6 to stir fry again with the left over dak galbi to create deeeeeeeelicious fried rice. Of course, the waiter will cook it for you. Deeeeeelicious fried rice.The portion for dak galbi was quite huge. 2 servings was more than enough for 4 girls (with additional of ramen and rice). As we had 1:1 servings (spicy: non spicy), it was extremely fiery hot for us. I would suggest taking up 1:2 (spicy: non spicy) for not crying out throughout the meal like usThanks to this cold soup in curbing the spiciness! Uncle Jang Korean RestaurantD7, Jalan Excella III, Excella III,Off Jalan Ampang Putra,Taman Ampang Hilir,55100 Kuala LumpurTel: 03-8051 2208No 1-1, Jalan Puteri 1/7,Bandar Puteri Puchong,47100 Selangor.Tel: 03-6211 2536(above Maybank)opening hours:Monday : 12pm - 3pm; 6pm - 11pmTuesday: 6pm - 11pmWednesday - Friday: 12pm - 3pm;  6pm - 11pm[...]



Lai Ching Yuen 荔晶园 @ Grand Millennium Hotel KL - MIGF 2011

2011-10-13T09:49:12.029+08:00

When it comes to fine dining, is it only about Western food, Italian cuisine or French cuisine?! Not really as we do have Chinese fine dining nowadays. ***Lai Ching Yuen 荔晶园 (or previously known as Zing 晶苑) is one of the few Chinese Restaurants that participated in Malaysia International Gourmet Festival (MIGF) 2011 which is happening in the whole month of October. Together with the couples from Brought up 2 Share, Eat Only Lar and Citygal, we were here to sample their MIGF menu. The interior is decorated in a modern classic way, mainly in red. Before we were served with the 6 courses fine dining menu, we were presented with snack - soft shell crabs to munch on while waiting for the chef to prepare us the dishes. Chef in action Special Duo Seafood CombinationScallop Salad with Assorted Fruit served in Golden CupHuge fresh scallop rested on the huge golden cup, dressed with mayonnaise and garnished with ebikko. It was quite a good start for the dinner. While its companion - the Crispy Seafood Spring Rolls were crispy but a lil' too oily to my liking. Double-boiled Sea Treasured in Whole CoconutStuffed with chicken, fish maw, sea cucumber, dried scallops, chicken soup and double-boiled for hours. It turned out to be collagenous-liked, sweet with seafood essences and warmed up our tummy after the down-pour. Delightful! Baked Fillet of Sea Perch with Wild Mushrooms wrapped with Crispy FiloA Chinese dish?! or a Western dish?! I would say it is a fusion! With pastry layers that brushed with melted butter; wrapped in the sea perch and mushrooms trio and baked until golden brown. Creative idea it was but again, it was a little too oily to my liking. Steamed home-made Spinach Bean Curd with Chinese Wine Topped with Fresh Crab MeatThis was my favourite of the night. It was the blend of spinach into the soya to create this fresh healthy  beancurd; topped with strips of crab meat and drizzled with flavourful chicken broth. Fried Rice with Minced Goose Liver and Pine NutsThis was full with wok hei! And I find the mince goose liver's texture was quite similar to the fried lard :PCombination of Avocado Puree with Durian Custard Rabbit DumplingSpecial thanks to Amanda and the team from Grand Millennium for hosting us on that evening. For Full Festival Menu: RM 268 ++ per person with wine; RM 158++ per person without wine. Lai Ching Yuen 荔晶园 Grand Millennium Kuala LumpurLevel 1, 160, Jalan Bukit Bintang55100 Kuala Lumpur.Tel: +603 2117 4180[...]



Hee Loy Fatt @ Kampung Baru Balakong, Seri Kembangan

2011-10-12T10:39:25.104+08:00

We are bored with our usual family-dining-out restaurant/ chu char place. It is time to check out some new places. Travel a little further away from Cheras, we found this hidden gem, Hee Loy Fatt which is located inside Balakong New Village. I am sure the Balakong folks know quite well about this restaurant. During the days, it draws patrons for lunch; especially patrons who are working around that industrial or office area. Actually, it is not a new place to us as we were brought to this restaurant for few times; just happened that my camera was not with me every time I went there. Not until a family gathering recently, I was finally equipped. Vege (RM 12)Stir-fry Long Bean with Salted Egg Yolk (RM 15)Tofu (RM 16)Looks simple, but the minced meat and dried shrimps on top were the darlingsSquid with Salted Egg Yolk (RM 28)The squid cubes were coated thinly and evenly with the salted egg yolk. I could have this all by my own.Pork Ribs (RM 32)We had 2 styles of pork ribs in a dish. One of them was the salad pork ribs while the other; I just can't recall the name. Both were really good, very well marinated and seasoned. We often come here for their Cincalok style steamed fish (RM 32) as it is our favourite. The fish was fresh and drenched prettily in orangey-red sweet and sourish appetizing sauce; the sauce itself goes great with bowls of rice! Another star dish would be the Japanese Snail 日本螺 (RM 28). I think we had it cooked in Kam Heong Style (literally means golden fragrance). The snails were stir-fried with curry leaves, curry powder, dried shrimps, shallots, garlic and chillies; creating a aromatic scent that intensity your taste buds and appetite. Restoran Makanan Laut Hee Loy Fatt103, Jalan KB 1/8,Kampung Baru Balakong,43300 Seri Kembangan,Selangor.Tel: 603-8961 8289GPS: 3.028705, 101.747032[...]



Samplings on the Fourteen @ Berjaya Times Square Hotel, KL - MIGF 2011

2011-10-11T20:17:37.901+08:00

Hari raya and mid autumn festival were over and deepavali is another month ahead; no reason for makan-makan celebration? Aha, not really as there is this Malaysia International Gourmet Festival (MIGF) which is happening on this whole month of October!***Together with the couple from eatonlylar, we were invited to sample Samplings on the Fourteen’s festival menu.  Special Thanks to Siew yee for the wonderful evening.Samplings on the Fourteen is located on the 14th floor of Berjaya Time Square Hotel (east wing). It is a swanky new restaurant that serves western classic fine dining dinner; in charge by Chef Valmurugan (Sous Chef) and his team. During the day, it is run by students and served as a practical site for Berjaya University College of Hospitality. The ambiance is posh-looking and dimly lit. Best for some romantic dates. Couples, do check out the window seats which are over-looking the magnificent KL view. I love their table setting, everything are arranged harmonically.  With the open kitchen concept, we get to see how Chef Val and his team putting in efforts to prepare the yummy-licious meal for all of us. Chef Val said Cheeeese to the camera, how cute :)Their a la carte menu consists of western classic fine dining cuisine that covers all 7 courses - To Begin’, ‘To Warm’, ‘To Grain’, ‘To Fish’, ‘To Meat’, ‘To Grill’ and ‘To Finish’. In conjunction with MIGF 2011, we were presented with the hearty MIGF Festival Menu with Wine Pairing. White Wine and Red WineFluffy Bread and butterWe get to sample a small appetizer before the appetizer from the menu came up. AppetizerCombination of Seared Foie Gras, Tomato and Onion Tart &US Scallops with Yellow Mushrooms, Chive Salad****Cloudy Bay, ChardonnayThe seared foie gras, tomato and onion tart were arranged prettily on the plate. The foie gras was seared fragrantly, very flavourful and melted right in your mouth. The matching tomato and caramelized onion gave an excellent kick to the velvety foie gras. We could hear our ‘mmm mmm mmm’ humming over the table.Across the garden (chive salad), was the juicy fresh scalloped that was pan seared with the mushrooms; garnished with golden fish roe. Every bites of that fresh scallop with the fish roe were explosive with freshness from the sea. SoupLight Smoked Duck Essencewith Ginseng Root and Raviolini****Cloudy Bay, ChardonnayThe soup was pretty adventurous, unlike most of other restaurants that serve creamy soup or cold soup, Chef Val came up with something light but hearty for the tummy – smoked duck essence, a Consommé. The soup looks too oily for you?! No No No, they are actually the duck essences! I like this creative idea by adding ginseng root into the soup, it gave a lil oriental touch to the classic western dish. SorbetCelery Mint Sorbeta refreshing intermediate for palate cleansing Main DishesRoasted Australian Pistachio Crusted Baby Veal Rackserved with Greens, Potato Comfit and Truffle Jus****Nicolas Catena Zapata, MalbecBaby Veal Rack dish is one of Chef Val’s signature dishes. The meat appeared pinkish in colour; juicy and tender. The outer skin was covered with layer of pistachio; creating a perfect crispiness to the skin. The whole thing required just minimal jaw exercising activity (chewing). orCajun Spiced Black CodSeared Prawns, Vanilla Oil and Escarole Risotto****Puligny MontrachetThe black cod was sweet and fresh; arranged neatly and sandwiched in between the prawn and risotto. Love the way the chef used the potato skin as the lovely bowl for the risotto. The fragrant potato skin went great with the rice as well as the cod. The prawn was really fresh and flav[...]



Chocolate Appreciation Evening with Van Houten ♥

2011-10-06T12:08:45.869+08:00

Do you love chocolate?! How do you eat your chocolate?! And how do you appreciate them?!Chocolate is my favourite snack. My feet go weak on anything with chocolate. I always want my waffle to be covered with thick layer of chocolate spread; opt for rich chocolaty ice cream; sinful chocolate cake; and I even want my facial mask to be rich in chocolaty scent. Well, I do love having wine with chocolate too :)***Just some weeks ago, I was invited to indulge and appreciate chocolate with Van Houten in Chinoz on the park, KLCC. Thanks to Van Houten for this lovely invitation On the evening, we had Deanne Yusoff to share her passion towards chocolate with us. We were also taught to appreciate the chocolate with our five senses - look, smell, touch, listen and taste. 1# VisionWe were given a bar of plain semi sweet chocolate and we were asked to use our vision. A good chocolate should have consistent colour, texture and natural finishing looking, free from air bubbles and blemishes. 2# TouchThen, use your touch sensory to rip open the wrappers, run the fingers down the bar of chocolate, When we touch the chocolate, it should not melt immediately in hands. 3# SmellNext, it's time to use the olfactory receptors. Savouring chocolate begins with the moment after unwrapping and inhale the aromatic cocoa. 4# ListenListen to the sound of snapping chocolate. A clear, clean snap indicated that the chocolate has better quality. This is because higher quality of chocolate has greater level of cocoa butter and smaller particle size. Therefore, a snap will give a clear sound. 5# TasteFinally, it's time for the last sense. We used our gustatory system to appreciate the chocolate. Good quality chocolate tends to have a long, pleasant aftertaste that lingers in your mouth.Mmmmm....After the appreciation session, we were introduced with the pairing session. I didn't know that chocolate compatible well with coffee! (just forget about the mocha ya...)The first pair was cafe latte and semi sweet chocolate. Put a small block of chocolate on your tongue, take a sip of cafe latte and allow the chocolate to dissolve slowly in your mouth. Mmm, I love this pairing the most as this combination gave special kick to my taste buds. We also had milk chocolate to go with espresso con pannaand to go with espresso Churos with Van Houten Chocolate Dippings***Cocoaphilia [ko ko fee lee yah]noun:a. appreciation of chocolateb. refers to the passion of a person, who is nuts over chocolatec. someone who knows that Van Houten is good chocolate. It defines chocolate lovers who are passionate about chocolate. They are the one who appreciate the rich, fine taste of chocolate made with finest coca and high quality ingredients. So, are you one of the Cocoaphilia(s)??? [...]



Crumbs Frozen Yogurt

2011-10-04T09:57:28.410+08:00

Crumbs has brought the frozen yogurt hype to Hong Kong citizens. It is now sprouting all over the island and their 8th branch has arrived in New Territories not long ago.When Citygal and I were travelling in Hong Kong last year, we joined the queue at the Causeway Bay branch to get ourselves a cup of Crumbs. Yes, the queue... long queue are always spotted outside the small little shop. Various toppings are available for you to go with the frozen yogurt such as their signature house crumbs, mochi, mini meringue, oreo, fresh strawberries, fresh blueberries, M&Ms, gummy bear...............Besides their yummy frozen yogurt, Crumbs also offers home-baked scones too! Flavours are such as cheese, raisin and chocolate (HKD 6 - 7 each)We had the regular frozen yogurt with 1 topping (HKD 28). The large one with 2 toppings costs HKD 32. The frozen yogurt was smooth, very smooth, and with a light hint of sourish taste; it was creamier than the one we usually had. The plus point was the house signature topping - the crumbs!!! crunchy bits of crumbs with light cinnamon taste, and the crumbs tasted like those from the apple crumble!Happily enjoying our Crumbs in Hong Kong!The great news now is, I don't have to travel to Hong Kong to get my Crumbs!Because...................................Crumbs is now in Pavilion KL!!!yahoooooooooooo :)It is about 2 days old in Pavilion KL; well, probably 3 days old by now. Crumbs offer various selection of toppings. I didn't really notice what are the toppings available as I eyed on fresh blueberries and strawberries without second thoughts. :)Priced at RM 12.90 for large size with signature house toppings - crumbs and additional of 2 toppings of your choice. The regular one is Priced at RM 11 with only one signature topping of your choice.Of course, they offer scones too! Freshly bake from oven every 15 minutes with the flavours of Raisin, chocolate and cheese (priced at RM 2.90 each; minimum purchase of 3 pieces with any combination of the flavours). As I was too full to go for their scones, i sampled a little from the sampling tray. Love the crumbly buttery scones; will ta-pao (take away) them and pair it with coffee or tea for a perfect afternoon tea next time. By the way, I heard that their official launch in Pavilion KL is TODAY (1/10/11) !!! with lots of surprises :)Crumbs (Causeway Bay)Shop 1C, G/F, Central Mansion,8 Cannon Street, Causeway BayTel: +852-2793-9393Crumbs (Pavilion KL)P1.11.04, Level 1,Pavilion Kuala Lumpur.Facebook Page: Crumbs Malaysia[...]



Hua Hin Train Station @ Hua Hin, Thailand

2011-10-01T18:30:24.410+08:00

When you are travelling in Hua Hin, Thailand, you will find a lot of this sign standing along the road. No matter where you go, you will find this; along the road, or in the postcard, or even made as souvenirs (just like the small tiny one behind this large sign)Wonder Why?One of the famous attractions in Hua Hin is the railway station and it is actually the sign of train station in Hua Hin.Hua Hin Train StationThe train station is built in the reign of King Rama VI. It is a wooden building with Thai concept and painted brightly in yellow and red. Very vintage-y feel, don't you think so???The railwayFancy a train ride to Hua Hin? You can take a train from Butterworth. There is this royal waiting room just next to the train station Hua Hin is a royal seaside getaway town. In those old days, train is the only alternative way (besides boat) to get to Hua Hin from Bangkok. Therefore, this waiting room is built for the royal family. My lovely friends are now Hua Hin. Both of them make me miss Hua Hin so muchie. Awww... For more places of attraction in Hua Hin, kindly view Trip Summary; or view my other post on the very old-school village - PlearnWan, Hua Hin[...]



Upper Deck, Tanzini @ GTower Hotel, KL

2011-10-11T20:16:53.639+08:00

Fancy a candle light dinner with your loved ones?Here you go, a new fine dining place Upper Deck is located right above Tanzini; overlooking the magnificent view of KL; featuring the unique seasonal menu that changes every 2 weeks resulted from the creative energies between executive chef, Johnny Fua and Upper Deck sous chef, Alven Tan.Thanks to an invitation from Goldis Berhad and Gladys, together with a few other bloggers, we were invited to fine dine in Upper Deck and we had a chance to indulge the luxurious six course dinner on that evening. MojitoAmuse BoucheWe kicked start with the crab cake topped with chip and served with a refreshing piece of cucumber; and prettily decorated with sauce / syrup. The minced crab was light but explosive with flavours. Appetizer: Baby Lobster Tail SaladAssorted Heirloom Tomatoes, Garden greens, Basil Ravioli, Aged BalsamicoOr: Duo of Hakkaido ScallopCaramelized scallop, edamame puree & Carpaccio scallop, crab roe emulsionFresh scallop was grilled and served on a bed of edamame puree. Carpaccio scallop with crab roe emulsion was creamy and melted away when I had it between my hard palate and tongue. I love this. Soup: Momotaro Tomato GazpachoChilled momotaro tomato succo, tiger prawn salsa timbale & apple mint oilIt's all about the art here! The soup came lovely in pinkish orangey colour. Hah, warm colour can actually boost one's appetite. Momotaro tomato flavoured the soup well. I like the light tangy sourish taste of soup that ended up a refreshing note in my tummy. Or: Smoked Duck TeaSmoked Duck Consomme and Ox Tongue Ragu Ravioli, black trumpet mushroom She loves this!Starter: Butternut Squash CappellacciSea urchin and Avruga caviarUni, Uni, Uni (sea urchin in Japanese)!!!Another flavourful dish of the night. With cappellacci stuffed with creamy butternut squashed; topped with air-flown fresh sea urchin and garnished with avrugi caviar.Or: Pacific Rainbow TroutDole Sweet Corn Risotto, Black Truffle, Styria Pumpkin Seed OilCrispy skin and succulent sweet flesh, combined with black truffles and sweet corn risotto; special and perfect combination. Intermezzosorbet of the day to cleanse our palate Fillet of Yellowtail King FishOver-roasted Lemon Grass infused Hamachi Fish, Braised Kohlrabi and Fennel Broth1824 Beef Tenderloin & CheekSlow-roasted Beef tenderloin and Cheek, Swede Puree, Summer Root Vegetables, Zinfandel Reduction. As I am not a beef-taker, feel free to read further description from kampungboycitygal. Lamb Rack in Granola Bar CrustCaramelized Onion Tarte Tatin, Baby Vegetables Niçoise, Spiced Peach ChutneyThe lamb rack appeared to be pinkish in the center and some even thought that it was undercooked. But I love my lamb rack this way; the lamb was juicier, tenderer and not overly done. Upon explanation from Chef Johnny, he told us that he used sous-vide (French for "under vacuum") technique to prepare the lamb rack. So, the lamb rack was sealed in the airtight plastic bag and water bath for some times at a predetermined temperature. And the purpose is to cook the lamb rack evenly. not overly cook it and "lock" the juice inside the lamb rackLook, I can have a garden on my plate! The "soil" and "plants" were all edible. How cute!The sweet ending of the night was profiteroles that filled with ice cream and drizzled with chocolate sauce. The banana and coconut ice cream was quite a surprising combination. I did not know they both compatible well. However, the ice cream was too icy cold and the pastry was too frozenly hard[...]



The Bridge over River Kwai @ Kanchanaburi City

2011-09-26T09:50:33.335+08:00

Feel free to view my previous write up on Kanchanaburi Town. And for trip summary, please view HERE***The greatest attractions in Kanchanaburi are the historical bridge over the River Kwai and the death railway. The railways connects Thailand and Burma; built by the empire of Japan during the World War 2. Forced labour - Asian labours and allied prisoner of war (POWs) were used in its construction. Almost half of the prisoners worked in this project died from disease, maltreatment and accident. It is even filmed as The Bridge on the River Kwai where it borrows the construction of the Burma Railway in 1942-43 for its historical settings.Here, I am going to share up some photos I have taken during my visit to the River Kwai. :)You could just walk along the railway. Of course, you have to be really careful because at some times of the day, there are train passing through. On one end, there are folks selling souvenirs such as Jade, and tee shirt and goodies. Grab a piece of souvenirs for remembrance River Kwai Park - a place selling goods and souvenirs[...]



Dim Sum @ Jade Pot, Old Klang Road

2011-09-23T11:38:16.185+08:00

My last visit to Jade Pot for steamboat was a great and satisfying one. When I learned that Jade Pot serves Dim Sum daily from morning till late noon; I decided to pay a visit with my family.Tea (RM 2 per pax)Jade Pot Egg Tart 一品蛋挞仔 (RM 4.80 for 3 pcs)BBQ Pork Pastry 香麻叉烧酥 (RM 4.80 for 3 pcs)Fresh Prawn Rice Noodle Roll 手折鲜虾肠 (RM 5.80) Pan Fried Radish Cake 香煎萝卜糕 (RM 4.80)Prawn & Cheese Roll 芝士春卷虾 (RM 5.80)Pan Fried Shanghai Dumpling 上海煎锅贴 (RM 5.80 for 3 pcs)Pork Dumpling (Siew Mai) 一品蒸烧卖 (RM 6.80 for 3 pcs)Prawn Dumpling (Har Kao) 一品鲜虾饺 (Rm 6.80 for 3 pcs)Steamed Beancurd Roll 耗油鲜竹卷 (RM 5.80 for 3 pcs)Sze Chuan Dumpling 四川龙抽手 (RM 5.80 for 3 pcs)Steamed Scallop 原笼双子座 (RM 4)Fried Spare Ribs with Fermented Beancurd 香炸南乳骨 (RM 8.80)Sai Yong Wantan Noodles 粤式细蓉面 (RM 6.80)BBQ Pork Bun 酱王叉烧包 (RM 4.80 for 3 pcs)***I love their BBQ Pork Pastry; the pork was well seasoned, being not overly salty or sweet. Their Siew Mai was good too; flavourful and packed with pork and shrimps meat. Though the Rice Noodles Roll was not the smoothest one I have had, their dried chili flakes and shrimps that came along with the dish was the star! We had most of our dim sum with this chili instead of the chili sauce provided. Sze Chuan Dumplings came sourish, hot and spicy; that was another dish we heart. Sai Yong Wanton Noodles was lovely too; the egg noodles were springy and QQ in texture while the wanton(s) with large shrimps were huge. Har Kao must be eaten once it is served. Love the amount of prawn stuffed within the har kao skin; sadly, the skin a little too thick to my liking. Fried Spare Ribs with Fermented Beancurd was served piping hot. This fried stuff was a little salty if ate alone, I would say, it is best to go with the white rice. The filling in the BBQ Pork Bun / Bao that came with tons of fatty meat were something we fancy too. The filling itself was very flavourful and not overly sweet. The only let down was the bun. Unlike those hand-kneaded bun, this machine-made bun stick onto our hard palate easily and we had to flushed it down with the help of tea. The Egg Tarts were not something I fancy. Yes, they had flaky pastries but they were overpowering with artificial custard taste instead of the real egg-y flavour. I find Steamed Scallop is priced slightly on the higher side. It came in only a miniature piece and only a small thin layer of scallop was stuff in it. As for the other dim sum(s) I did not describe in text, they were just okay to go after. Jade Pot Steamboat Restaurant 一品锅No 413, Batu 5,Jalan Kelang Lama,58000 Kuala Lumpur.(opposite Pearl Point Shopping Mall)Tel: 03-79879918 begin_of_the_skype_highlighting            03-79879918      end_of_the_skype_highlighting[...]



Chee Cheong Fun @ Restoran You Lee, Taman Connaught, Cheras

2011-09-21T12:37:37.185+08:00

Besides the Dai Be Steamed Fish that is located inside the You Lee Kopitiam, there is another good stuff to try out - the chee cheong fun from the stall that tucked in one corner end in this kopitiam This stall owner (the uncle) is very patience in preparing every plates of chee cheong fun. He will flip open the chee cheong fun and lay them flat; then add a little sesame oil and chop them horizontally to create the kuey teow-liked noodles. Finally top it with the sauce and garnish with the fragrant toasted white sesame. White silky smooth chee cheong fan drenched with homemade black sweet sauce (tim zheong) and home-grinded chilli sauce. Toss-toss everything together to create a well balanced flavour in every strand of chee cheong fun. I find their CCF is quite addictive and will have it at least once a week for breakfast or lunch. Slurrrp Slurrrp... If you don't fancy tim zheong, you can try this version of chee cheong fun which is drizzled with chilli sauce and soy sauce. Not to forget the pickled green chilli that go great with the chee cheong fun, this plate of CCF is something my mum loves. Besides sauces, there is the curry version of chee cheong fun too; comes loaded with curry and tofu bok and fried pig skin. Hmmm, taste similar to curry kuey teow as the chee cheong fun has soaked up the curry sauce. Bear in mind that the curry version is quite limited in quantity. Do come earlier if you wish to try their curry chee cheong fun.If you find having chee cheong fun only is kinda plain, you can always hop over the opposite stall and order yourself some yong tau fu. ***It is a public holiday today!!!Happy Malaysia Day and have a great weekend ahead :)***Chee Cheong FunRestoran You LeeTaman ConnaughtLocated at the same row with Domino's Pizza and Restoran Sun Ming (famous for the roasted duck); Restoran You Lee will be at the corner end. [...]



Sumptuous Desserts @ The Gardens

2011-09-19T14:29:53.699+08:00

Durian is everyone's favourite in Malaysia; golden yellow in colour with creamy-like texture. Every year during the durian season, people will hunt after D24, or zhuk geok, or the latest babe - Mao Shan Wong. Some will go for the sweet one while the others may love the one with bitter-taste. Well I have to say I am a little odd (though I am a Malaysian); I tried hard and very hard to accept this Malaysians' favourite. However, my gustatory and olfactory system just seems to anti it. I was at Sumptuous Desserts with the couples from eatonlylar and broughtup2share one evening, sampling the famous little delicacies made of durians. Since their desserts are made of durians, then why am I here???Read on and you will get to find out why. Durian Pancake or also known as "Durian Bantal" in BM (RM 10 for a box of 6)This is one of their best sellers. From the appearance, they do look like cute little pillow. Within the thinly piece of crepe, it was loaded with real durian fruits and the finest fluffy cream. Sumptuous Desserts uses only local durian, mainly D24, 101 and clone durian in their pancakes. As I didn't sample this, feel free to view eatonlylar for further descriptions. Cempedak Pancake (RM 8 for a box of 6)Sumptuous Desserts is really thoughtful, though they offer a variety of desserts made of durians, they come up with something for non durian lovers (like me!!!)Same as Durian Pancake; it was made with thinly piece of crepe, loaded with cempedak flesh and fluffy cream. Tastewise, it was not too overpowering; not too sweet and tasted as though you have cempedak fruits with soft fluffy cream without messing up your hands with cream. Innovative! Mango Pancake (RM 10 for a box of 6)I love this the most as it has the lightest flavours among 3 pancakes. The green coloured crepe comes from pandan juiceSame as the other pancakes, it was packed with fresh mango flesh and cream. Due to the unpredictable nature of the mangoes, the mango pancake may vary from time to time, some may be slightly sweeter or sourish than one another. Sumptuous Desserts also uses durian in Hokkaido cakes (RM 7 for a box of 3)Instead of cream or custard cream you find in the normal Hokkaido cake / Hokkaido Chiffon Cake, this one is filled with durian cream. I nibbled a little on the spongy cake (not the cream). It was light and fluffy in texture; and yep, it was intense with strong flavour from durian cream. The couples love it. Here is the final one for durian lovers - Durian Cream Puff (RM 7 for a box of 3)Sumptuous Desserts sells only freshly daily made desserts. No artificial colouring or preservative are used in their pancakes as well as other desserts. Only fresh juice is used to colour the crepe. Therefore, the desserts must be consumed within the day.Thanks to Sumptuous Desserts and Steven for the lovely invitation. Sumptuous Desserts's kiosks are also available in Sungei Wang Plaza, Ikano Power Centre and Sunway Pyramid. Sumptuous Desserts KioskLG C-1, Lower Ground Floor,The Gardens Mall,Mid Valley City, KLTel: 012-372 8848[...]



Watami Japanese Casual Restaurant @ Pavilion KL

2011-09-13T13:25:28.546+08:00

Yay, dinner time!いただきますItadakimasu...Watami Japanese Casual Restaurant is our new love. Together with my Partners-in-crime, we hopped over Pavilion KL for a casual evening dinner. Kari Kari Pasta (RM 5.90) カリカリバスタA great snack to go with beer. Though we didn't order any alcoholic drink, we find ourselves keep munching it. Mum always nags, do not play with your food! But, you are allowed to do so here!Tsubuse Mentai Potato Salad (RM 12.90)Provided with the masher, you have got to mash everything up to form the potato salad. Do mash it evenly to create a well balance taste in every spoonful of your mashed potato. Tokujo Irodori Sushi (RM 20.90)Assorted sushi made of salmon, unagi (eel), tuna. The ingredients were fresh and superb. Hiroshima Okonomiyaki (Rm 16.90)It is a flavourful Japanese Pancake that made of batter and with ingredients such as shrimps, meat and lots of cabbages. The cooked okonomiyaki is then drizzled with sweet okonomiyaki sauce, aonori (seaweeds), mayonnaise and finally tipped with lots of bonito flakes. The bonito flakes danced prettily while the pancake was still hot. It is quite a filling one as noodles is part of the ingredients too! Great for sharing.Kushiyaki Moriawase (RM 16.90)Assorted skewers that come with beef with springs onions and asparagus, chicken thighs, wings, and soft bones. Sadly, it was not as good as the one I had in Yashiki. Lack of smoky fragrant taste and not char enough. Unagi Kamameshi (RM 19.90)This eel pot rice is not something ordinary. You will have to wait for about 20 minutes for the rice to cook.Once the rice is cooked, add in the lovely unagi.The rice was really flavourful as it was infused with dashi, mushrooms, and essences from the other ingredients. Gyuniku Sukiyaki Nabe (Rm 24.90)This is the Japanese hot pot where juicy pink beef slices are part of their main ingredients. Allow it to shimmer with other condiments such as shitake and enokitake, tofu, chinese cabbage and leeks. When the soup is starting to boil, stir an egg into the broth to create a smoother texture. Watami offers an extensive menu. from appetizers to sushi and sashimi, and yakitori and grilled stuff to ramen and rice, and finally desserts. We will return for more... ごちそうさまでしたgochisousamadeshita!Watami Malaysia: Japanese Casual RestaurantC4.04.00, Level 4,Pavilion KL shopping mall,168, Jalan Bukit Bintang,55100 Kuala Lumpur.Tel: +6 03-2141 6671Website[...]



Khun Thai Village Restaurant @ Butterworth

2011-09-07T17:32:11.762+08:00

When we were travelling up to the north, we were brought to Khun Thai Restaurant by one of our family's friends who is a resident in Butterworth. With the name, Khun Thai, you may have guessed what kind of cuisine they are serving.   Khun Thai Restaurant serves delicious authentic Thai cuisine where they emphasize on seafood and grilled stuff; and allow the customer to dine al fresco-ly. The ambiance is kind of romantic when the dusk falls. One can choose to dine 'indoor' (tables under a roof) or 'outdoor' (under the bamboo and straw huts), cute and romantic, don't you think so?! But you may find yourself dueling with the mosquitoes sometimes.  We started off with our favourite Thai appetizer, Mieng Kam. Wrap up the toasted peanuts, chopped bird eyes chilies, chopped shallots, lime cubes, dried shrimps, ginger cubes, and toasted coconut flakes with betel leaves. Then, drizzle the sweet sauce over it before popping it into your mouth. Munch munch munch... It was explosive with flavours. Kerabu papaya (RM 8) was way too fiery hot to our liking and we could hardly finish it. Perhaps the chef has overdosed it with chilies or is it made that way???Claypot glass noodles with prawn was fragrant and good but it was not as memorable as the one I had in Kanchanaburi, Thailand.Stir-fry petai with prawn in Thai style. Tom Yum was thick, sourish but not very hot. Just nice to be on the palate. Lab gai - Northern Thai style sauteed minced chicken (RM 10)Steamed "dunno-what" fishSorry as I can't recall the name of the fish. The fish was really fresh and succulent just with a touch of parsley, chillies and chopped gingers.And so, these are the fish that made the dish. They are not very pretty looking but but but don't judge the book by its cover, they taste great!!!Steamed large Mantis Prawns (their mantis prawns are priced by sizes and weight) and La-la Clams were the stars of the evening. The fresh, fat, juicy and firm prawns and clams were steamed with slices of garlic and chopped cili padi. We polished the plate clean; the soup tasted really fresh and full with essences from the prawns and clams. Pricewise, it is reasonable; about RM 180 for 5 of us inclusive of drinks, rice, and tit bits. The most expensive dish will be the Mantis Prawns and La-la Clams. Afterall, they are the fresh catch and priced accordingly to season and quantity. I would say it is quite reasonable. Fancy this Thai restaurant but never want to travel far to Butterworth?! No worry, they have branches in PJ and Kepong too! Khun Thai Village RestaurantNo. 104, Jalan Permatang Tengah,12300 ButterworthTel: +6 04-332 7523Map HereKhun Thai Village Restaurant (PJ)No. 6, Jalan 5/44,Petaling Garden,off Jalan Gasing,46000 Petaling Jaya.Tel&Fax: +6 03-7781 7523Khun Thai Village Restaurant (Kepong)17A & 18A, Jalan Desa 2/8,Desa Aman Puri,52100 KepongTel: 012-490 5220[...]



Royal Vietnam @ Starhill Gallery

2011-09-05T10:46:33.632+08:00

Royal Vietnam is an authentic Vietnamese restaurant; serving authentic Vietnamese cuisine with a fine dining concept, has just opened its door about 2 months ago in Starhill Gallery. They are specializing in the royal cuisine that was once created for kings and queens in Vietnam. Besides that, their Chef consultant was the personal chef of some Vietnamese VVIPs!!!The ambiance was rather grand; decorated with classy wooden furniture and colourful Vietnamese silk lantern; dimly lit to create a posh-feel. The waitresses were dressed prettily in Áo Dài while the waiters were dressed in their traditional costume too.Thanks to Royal Vietnam for the lovely evening, I had an opportunity to experience the Vietnamese culture as well as the find royal food presentation and crafting. Flying Dragon SaladDragons were beautifully crafted out of carrots while the body consisted of prawn salad. Oh by the way, dragon (like us Chinese) is considered as one of the lucky animals to the Vietnamese. Phoenix Dance Sausage.Peacock inspired dish. The feather tails were made out of salted egg rolls. Pomelo saladFried Rice in Turtle Shape. Turtle is another lucky animal too.Vietnamese Deep Fried Spring rolls presented in the Mighty Cock way. Roasted Chicken stuffed with meatloaf Pho bo dac biet, the beef noodles soup is something not to be missed. The bowl of silky flat noodles was loaded with lots of beef slices, beef balls and covered with flavourful broth. Add in some chili padi to give an extra kick to your bowl of noodles. And finally, we ended our meal with a cup of aromatic Vietnamese Dripped Coffee. Yummm...Royal VietnamStarhill Feast Gallery,Jalan Bukit Bintang,Kuala Lumpur.Tel: +6 03 2143 9778More review:BroughtUp2Share[...]