tag:blogger.com,1999:blog-78342200082188451432024-03-19T21:26:05.441+08:00Eat what, Eat where?contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.comBlogger1025125tag:blogger.com,1999:blog-7834220008218845143.post-64368383444661370422023-12-23T00:03:00.001+08:002023-12-24T19:52:36.550+08:00Everything has a beginning and an end.....<div style="text-align: center;"> <i>The year is coming to a close.....a</i><i>nd with this, my 1,025th post, my blog turns 10.....and I feel I'm (finally) at my journey's end. </i><i>I know, I know, I've said this (twice) before...and 4 years later, I'm still at it...lol. I guess it's difficult to "give up" something that has been a part of me for so long. But I'm <strike>hoping</strike> going to make it stick this time.</i></div><div style="text-align: center;"><div><i><br /></i></div><div><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xoWY7IGrwO-oKteEykB5VxTqfRVAzNWCiX_OzUfwuuz215n7cVd0lkOPM1kb__ZTyoNTVnbMKbv9CcRxp5i3a9W3aTFWDOotwRoC2NOHK_8GG2d-WuDSdhIEBHaUVWb-JTblMB3hwADYuwFMGyOnh5Ty5d6A9SMUG_xahpeKMFoqmXZikOZZsCwtUIsL/s4000/IMG_9886.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_xoWY7IGrwO-oKteEykB5VxTqfRVAzNWCiX_OzUfwuuz215n7cVd0lkOPM1kb__ZTyoNTVnbMKbv9CcRxp5i3a9W3aTFWDOotwRoC2NOHK_8GG2d-WuDSdhIEBHaUVWb-JTblMB3hwADYuwFMGyOnh5Ty5d6A9SMUG_xahpeKMFoqmXZikOZZsCwtUIsL/w400-h400/IMG_9886.JPG" width="400" /></a></div>When you lose the urge to seek out new food places (coupled with the reduced frequency of eating out with friends and family as everyone moves on with their lives, even the next generation), you know you're nearing journey's end. It's been really fun while it lasted...but everything has a beginning and an end.</i></div><div><i><br />Perhaps, this may not be the "end end"....and there may still be some posts left in me sporadically in the years ahead (when I think I've something to share or my fingers get itchy). Anyway, my blog will still be left on the web until such time it's not (I'm not sure how that works but probably taken down due to inactivity?). Sad, isn't it? That all your hours of writing will just "poof".....disappear one day. :'(</i></div><div><i><br /></i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRyd5XkXSQ1IXBsm1_gSIwENDgnezvbv1bdF_KS_3T7vUDVUmwy82cVo6r5bEVjX6FzpvUqd3YKtLTWgnKnm05mcHq6LXkYolUU9_-rPCV0nojJCM3yHFZy9xaT9wVm8yhuXFC81fqx3FPKTdzk_vMEQQyUiaN21wDrTsHBj2O41Zs4QNXjG6mExKoHI8/s4000/IMG_9888.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRyd5XkXSQ1IXBsm1_gSIwENDgnezvbv1bdF_KS_3T7vUDVUmwy82cVo6r5bEVjX6FzpvUqd3YKtLTWgnKnm05mcHq6LXkYolUU9_-rPCV0nojJCM3yHFZy9xaT9wVm8yhuXFC81fqx3FPKTdzk_vMEQQyUiaN21wDrTsHBj2O41Zs4QNXjG6mExKoHI8/w400-h400/IMG_9888.JPG" width="400" /></a></div></div><div><i>So, let me wish you a merry & bright Christmas, a wonderful & joyous 2024, an enjoyable & 'a-you've-earned-it' year end Happy Holidays and a festive & prosperous Chinese New Year...all at once! ^_~</i></div><div><i><br /></i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-pnF9W-CMlKxguHt_LLNJBO3_EhKoF-DH3Lhf9pRBCVs8TBQbQGZiSFgbBpkoRBDJ8YKdHTf_JJS3xCRkGWibnj3_xtmbaAKNzQhw73qlPKwv8WGU_AUEL0DVIqTgsP5WxWQFdVaSOaoyB5pDwuhZUe_KV45_SNDfZpIU2oRbrwHUwUFxCqwua05e7kb/s4000/IMG_9885.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-pnF9W-CMlKxguHt_LLNJBO3_EhKoF-DH3Lhf9pRBCVs8TBQbQGZiSFgbBpkoRBDJ8YKdHTf_JJS3xCRkGWibnj3_xtmbaAKNzQhw73qlPKwv8WGU_AUEL0DVIqTgsP5WxWQFdVaSOaoyB5pDwuhZUe_KV45_SNDfZpIU2oRbrwHUwUFxCqwua05e7kb/w400-h400/IMG_9885.JPG" width="400" /></a></div></div><div><i>To all my faithful readers who have been following my blog...I just have 3 words for you...."thanks for reading". </i><i>Special mention to the few loyal bloggers (you know who you are) who have supported and motivated me throughout my (blogging) journey with your comments and compliments (I appreciate them all and will miss the interaction).</i></div><div><i>Perhaps we'll <u>meet</u> again (here) some day.....till then, I wish you nothing but the best!</i></div><div><i>xoxo</i></div><div><br /></div></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com10tag:blogger.com,1999:blog-7834220008218845143.post-19694444511898621212023-12-22T12:35:00.001+08:002023-12-22T14:56:42.092+08:00#ewew cooks Fried (Fresh) Sardines<div style="text-align: justify;">I think all of us are well versed with sardines....but usually the kind that comes out of a can. I love sardines...and don't mind those that come out of a can at all. Canned <a href="https://eatwhateatwhere.blogspot.com/2019/11/show-canned-food-some-love.html"><i><span style="color: #3d85c6;">sardines in tomato sauce</span></i></a> is one canned food that you'll always find well stocked in my pantry. It's a staple I resort to on rainy days and would cook it the most common way and that's by adding sliced onions (and fresh chillies if I have) which makes for a quick and simple meal with rice.</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIB5XMABoO5dlAY74aWOmeruVM2lR4OkWWpevCTlqzOB828vzOX_zlg9Czy4keZJJzwQrY_enADcPTYCqWECWmPzK_pomAaxa76WcjKBAXOqS7s27oVK_Xib88JeUg1i8xKs9QWAdT9v9lk8MYCYrSbzq9Wmx7oqpXLmMno0X3SlnXb2xNNj6uNIQG6XH/s4000/IMG_9757.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIB5XMABoO5dlAY74aWOmeruVM2lR4OkWWpevCTlqzOB828vzOX_zlg9Czy4keZJJzwQrY_enADcPTYCqWECWmPzK_pomAaxa76WcjKBAXOqS7s27oVK_Xib88JeUg1i8xKs9QWAdT9v9lk8MYCYrSbzq9Wmx7oqpXLmMno0X3SlnXb2xNNj6uNIQG6XH/w400-h400/IMG_9757.JPG" width="400" /></a></div>Then you have the more fresh-looking <a href="https://eatwhateatwhere.blogspot.com/2016/03/ewew-tries-king-oscar-sardines-with.html"><i><span style="color: #3d85c6;">sardines in extra virgin olive oil</span></i></a>, slightly more <i>atas </i>(premium) kind<i> </i>that also comes out of a can (but without sauce). These I would eat as a snack on top of some crackers or as a sandwich. But, besides the canned versions, you have<b> fresh sardines </b>which I'm working with today.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh2L0hcGj0EcfvaWJPQdWYe6FjKBeVtLm2chvruyAUmivqFwB4X7FK3PYO5ohuUrxorG10cSX7jdL7r6I-7JI83OhNw1q3-S7p4YmbHkyizh3nfVNQX-FcPprW6lHxBYbMLqYXb77s9mWF69riLkM05RVaIXqlGNIfoK76IY2ssSxIRBN0P3iqMBAhvZ07/s4000/IMG_9750.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh2L0hcGj0EcfvaWJPQdWYe6FjKBeVtLm2chvruyAUmivqFwB4X7FK3PYO5ohuUrxorG10cSX7jdL7r6I-7JI83OhNw1q3-S7p4YmbHkyizh3nfVNQX-FcPprW6lHxBYbMLqYXb77s9mWF69riLkM05RVaIXqlGNIfoK76IY2ssSxIRBN0P3iqMBAhvZ07/w400-h400/IMG_9750.JPG" width="400" /></a></div>Fresh sardines isn't commonly found in our local wet markets. Either that or I mistook them for mackerel or <i>ikan kembong</i> as the two look very similar. The difference for me is that the <i>ikan sardin </i>is a little narrower/thinner (in body shape) and the head is slightly more pointy compared to <i>ikan kembong </i>but such differences can easily be overlooked. So, the only way is to ask the fishmonger or buy them online.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYN_BC7sEd09YuCKUq5seCyTJXNQdYqKgYPpSYgx9o8EFdiVoiYlm8di8xtvqJOZNaNlbhVHAQGSWEJvLGPwHYkSbbfq7v6a2qmtRfN7vrkKmK2t7eE_uNGXhTRunYKkzNAi0PB_NqxZtB3vyBMlqb47XVwCxa0rhU3XDXlT6OJK7eWRhIHpXu2Kh-k9D4/s4000/IMG_9752.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYN_BC7sEd09YuCKUq5seCyTJXNQdYqKgYPpSYgx9o8EFdiVoiYlm8di8xtvqJOZNaNlbhVHAQGSWEJvLGPwHYkSbbfq7v6a2qmtRfN7vrkKmK2t7eE_uNGXhTRunYKkzNAi0PB_NqxZtB3vyBMlqb47XVwCxa0rhU3XDXlT6OJK7eWRhIHpXu2Kh-k9D4/w400-h400/IMG_9752.JPG" width="400" /></a></div>I recently got some <a href="https://eatwhateatwhere.blogspot.com/2023/10/ewew-cooks-stir-fried-la-la-with-garlic.html"><i><span style="color: #3d85c6;">fresh la la</span></i></a> from <i>Barang Dapur Basah (BDB)</i> and it turned out rather well. In that same purchase, I also bought some fresh sardines (500g) from them (the fish looked fresh with clear, reddish eyes). This is the first time I'm cooking with fresh sardines as I've never found it at my regular fishmonger.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJw_e5UaX2ed8sxJ80alfEulWg64iZI-s8eRjs2WRy6hkFrtgy2qN97zBrOnYFSNZzdcJVqrptF13pNR4zggKnEGwv4eUv_NT-_Sq6xSSqQsG6NJ5hpD8pgl0BmnphfXthcYREflG-zWOya13GjD98ioh_QKw0OQVZ0OE_DlkPwB95L8vqZYByf1bxdlzk/s4000/IMG_9753.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJw_e5UaX2ed8sxJ80alfEulWg64iZI-s8eRjs2WRy6hkFrtgy2qN97zBrOnYFSNZzdcJVqrptF13pNR4zggKnEGwv4eUv_NT-_Sq6xSSqQsG6NJ5hpD8pgl0BmnphfXthcYREflG-zWOya13GjD98ioh_QKw0OQVZ0OE_DlkPwB95L8vqZYByf1bxdlzk/w400-h400/IMG_9753.JPG" width="400" /></a></div>When cooking with small fish, the best way (in my opinion) is to fry them until crispy so that you can devour the whole fish, head and all. So I made a seasoned flour (you could also just go with plain cornflour) by using salt, black pepper, garlic powder, smoked paprika, (a little) chilli powder and (dried) parsley.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpo4eWO-lXoE0PyWRhQ9xW9VSrDGARR_HOGeANlI7SvDa7w5YKUCQTABVDvq7OJbn0fr1O03_83uqC-TlL3r_L2Oy5rcvEkhZYWBH8tE_0t7yBfUm7l_1-WexJaDICxyURw3cC31DhP_PYjNjgYsKjjAmHLVHBUDIL9G0tT011SXXDKo4fOBfe7ibwePG_/s4000/IMG_9754.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpo4eWO-lXoE0PyWRhQ9xW9VSrDGARR_HOGeANlI7SvDa7w5YKUCQTABVDvq7OJbn0fr1O03_83uqC-TlL3r_L2Oy5rcvEkhZYWBH8tE_0t7yBfUm7l_1-WexJaDICxyURw3cC31DhP_PYjNjgYsKjjAmHLVHBUDIL9G0tT011SXXDKo4fOBfe7ibwePG_/w400-h400/IMG_9754.JPG" width="400" /></a></div>Make sure you pat your fish dry. Dredge the fish in seasoned flour and shake off any access (my seasoning seems to be lost in all that flour). This dredging in flour also helps during the deep-frying process to reduce the incidence of oil splattering.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRN5Vqrzc5BDYLUbS-xX8rgAmlUgrkbJbt-u8sCRTb2iIgG-poLMDhhOOe_JZ0Q7mDxcpvto91Abs-GJnmdmluzSne2mjIa7uHeKE4pqNe7C7C3skhjBmOGjfyk9Ff24yqOFVdG0_5EHKc3inBFJmv4geMv3FwkLwAIKCLLK21t2Ocym7Ppcg1R2dESTb1/s4000/IMG_9755.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRN5Vqrzc5BDYLUbS-xX8rgAmlUgrkbJbt-u8sCRTb2iIgG-poLMDhhOOe_JZ0Q7mDxcpvto91Abs-GJnmdmluzSne2mjIa7uHeKE4pqNe7C7C3skhjBmOGjfyk9Ff24yqOFVdG0_5EHKc3inBFJmv4geMv3FwkLwAIKCLLK21t2Ocym7Ppcg1R2dESTb1/w400-h400/IMG_9755.JPG" width="400" /></a></div>Lower the fish gently into some hot oil and shallow-fry until the fish is cooked and nicely browned.....it's getting there! ;)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gn75uxP6MdFHRz749aXp7uK6q3rSTSfXb7aFzmjVb0cbz9I9QSnALuVOLANgbL91hzD160UlZO6UpXqOOf27Zni_vhg088onhg8Ig96wgEv2Tys6-h-CU3gj2KFC-BeXMv1udqAOYYYTkzUkDWoPuI_Fo_6CyLTLEjL7kw0Gw1axq01zU-0yEq6Ozk-5/s4000/IMG_9756.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gn75uxP6MdFHRz749aXp7uK6q3rSTSfXb7aFzmjVb0cbz9I9QSnALuVOLANgbL91hzD160UlZO6UpXqOOf27Zni_vhg088onhg8Ig96wgEv2Tys6-h-CU3gj2KFC-BeXMv1udqAOYYYTkzUkDWoPuI_Fo_6CyLTLEjL7kw0Gw1axq01zU-0yEq6Ozk-5/w400-h400/IMG_9756.JPG" width="400" /></a></div>I would suggest to use medium heat so that the fish don't brown too quickly (since it's quite small) as you'll want to cook it longer so that it gets really crispy. If you want it super crispy, you'll have to deep-fry them.</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6hcwi7iPCsTtNL6AAPy_nHpcezFjVjXvuZF4qoGhkXAxNGjkIR5xiP4YraSx1WqaVoBsr6V2e9yP57hW7j8ZZHega5rRAQeJ2IKSjMs4Bv9Y75pV5xISbfeO-ByvrQdGPL4rV980ieVNXmTqXjJnXfEYHbFS76c_wyIydJ8_gvKh09NRO0x0niixhslZ/s4000/IMG_9758.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6hcwi7iPCsTtNL6AAPy_nHpcezFjVjXvuZF4qoGhkXAxNGjkIR5xiP4YraSx1WqaVoBsr6V2e9yP57hW7j8ZZHega5rRAQeJ2IKSjMs4Bv9Y75pV5xISbfeO-ByvrQdGPL4rV980ieVNXmTqXjJnXfEYHbFS76c_wyIydJ8_gvKh09NRO0x0niixhslZ/w400-h400/IMG_9758.JPG" width="400" /></a></div>I wanted to eat the <b>fried (fresh) sardines</b> as a meal in itself, a low carb meal at that (great for those on a keto diet as well), so I made a simple salad to go with it. Just chop up some cucumber and pineapples and season with a light pinch of salt and black pepper and a squeeze of lemon juice. Top with some chopped fresh coriander...and serve with some lemon wedges. The colours of green and yellow are so pretty.....it's like sunshine on a plate! ^_~</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMp1vJAqrSOArrF2D_bUvt6MdcCixDKPWULwXuoLa2iXRZpQtPJmHuoJ_U1sg-IQ1NRBqslvg7pJdvvmVKYyTLi81wL2ojZf81nb2lRzQoluwPAXHquj9eSbUtheyciIkq-shOCa-nGhSyax0AS6RihQoYoKaAHzveiKn1utc9K-mahhiQ_LiTFxYIBf_/s4000/IMG_9761.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMp1vJAqrSOArrF2D_bUvt6MdcCixDKPWULwXuoLa2iXRZpQtPJmHuoJ_U1sg-IQ1NRBqslvg7pJdvvmVKYyTLi81wL2ojZf81nb2lRzQoluwPAXHquj9eSbUtheyciIkq-shOCa-nGhSyax0AS6RihQoYoKaAHzveiKn1utc9K-mahhiQ_LiTFxYIBf_/w400-h400/IMG_9761.JPG" width="400" /></a></div>The fish is nicely flaky with a satisfyingly crispy skin. I prefer to eat sardines over <i>ikan kembong </i>(mackerel) as I find the meat not as dry as <i>kembong</i>. Of course, any fried fish without sauce will still have that bit of dryness to it. So, a fresh juicy salad will definitely help. Also, that little touch of chopped coriander will add further freshness to the plate.</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgsIdvipLuVUzVRwq6nNfJxRpboWBAIJctNR2_aH1tQMrhrCGigFMpWK6bZnTu4LCBT-Xpx1iI8vNxVtbtBJnBV6V5mCK3dPJ36ZFY5GSXtiOdpqcmuSssnMIoWsoh7NJXncO5iDi6ZhatlYGGaeNI3VAkq8BNhWsdbbUyIiezNoVBknXh7DwUR5gLBAM/s4000/IMG_9760.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgsIdvipLuVUzVRwq6nNfJxRpboWBAIJctNR2_aH1tQMrhrCGigFMpWK6bZnTu4LCBT-Xpx1iI8vNxVtbtBJnBV6V5mCK3dPJ36ZFY5GSXtiOdpqcmuSssnMIoWsoh7NJXncO5iDi6ZhatlYGGaeNI3VAkq8BNhWsdbbUyIiezNoVBknXh7DwUR5gLBAM/w400-h400/IMG_9760.JPG" width="400" /></a></div>Finally, you have to eat it with a squeeze of lemon juice over the fish...it's a must (the lemon wedges are not there just for aesthetic pleasure). It not only brings juiciness to the fish but also enhances its fragrant aroma.</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_7qjE1TOv4SlTr8e0zJgbhMFgH_nSqOYExn-dWZBi-z_mfYeUlmWcz30sWWOvbVrxBoopGVXQga9uIRjhXRrLhSDzgZoqe30Qf5Yn4I0wmdT9ASMVy4LuyWX8A19e_z1oj0QfZL0zdkjpisHGj7AGQNQYTGf-ugrbBj9en-76gm8VrHgs1ozZE5jSJFT/s4000/IMG_9762.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_7qjE1TOv4SlTr8e0zJgbhMFgH_nSqOYExn-dWZBi-z_mfYeUlmWcz30sWWOvbVrxBoopGVXQga9uIRjhXRrLhSDzgZoqe30Qf5Yn4I0wmdT9ASMVy4LuyWX8A19e_z1oj0QfZL0zdkjpisHGj7AGQNQYTGf-ugrbBj9en-76gm8VrHgs1ozZE5jSJFT/w400-h400/IMG_9762.JPG" width="400" /></a></div></div><div style="text-align: justify;">If you do not wish to eat the fried sardines like a western meal in itself, you can also serve the fried fish in a Chinese-style meal as one of the dishes with rice.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MAj22GOnm3yzUpuPFVDjhWkAnLhYlSxl3Ia-VOq9WDjAunaM9oJibgpowX_wNJlHl_KD3jPcq4xOe0ml2_Y8RSrSXM6OgfBADE0A1R0_QZpDY16K1fwrvzB3xcOtT5H9wXlOo_f6SM05QdctjGbbVvQ_ecEarFaIGTQTenIe6OuulN6W7EJ_jWBMN9eW/s4000/IMG_9763.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MAj22GOnm3yzUpuPFVDjhWkAnLhYlSxl3Ia-VOq9WDjAunaM9oJibgpowX_wNJlHl_KD3jPcq4xOe0ml2_Y8RSrSXM6OgfBADE0A1R0_QZpDY16K1fwrvzB3xcOtT5H9wXlOo_f6SM05QdctjGbbVvQ_ecEarFaIGTQTenIe6OuulN6W7EJ_jWBMN9eW/w400-h400/IMG_9763.JPG" width="400" /></a></div>We fry and eat these crispy small fish with rice all the time like those tiny pomfret (my favourite) or <i>ikan bulus</i> (whiting?). Some of these small fish we don't even know the names but we just buy them and <i>goreng saja</i>...and eat the whole thing, head and tail.</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSk86_alyWCKjqaJ5ojfw9aXW8zTqGdywAm7QF-VFGL-1iwmrkhIDvx8BnSeBBhA_CpFtr9M5rRGMkdt4kmfmoDWBMoQnpZ7ZGnOZV5W13La7I0lvusY6Nzh56JeYQUAuOyTNV-C44HCIx_Ivgo0q_PR-7S9z1AxA62CeBneKTSe2SarB9RIkcmAaqMZRo/s4000/IMG_9759.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSk86_alyWCKjqaJ5ojfw9aXW8zTqGdywAm7QF-VFGL-1iwmrkhIDvx8BnSeBBhA_CpFtr9M5rRGMkdt4kmfmoDWBMoQnpZ7ZGnOZV5W13La7I0lvusY6Nzh56JeYQUAuOyTNV-C44HCIx_Ivgo0q_PR-7S9z1AxA62CeBneKTSe2SarB9RIkcmAaqMZRo/w400-h400/IMG_9759.JPG" width="400" /></a></div>I was very pleased with the freshness of the <i>ikan sardin</i> I got from<i> BDB </i>and seeing that I could get full on just 3 fish, you bet I'll be making this again for my low carb meals. I now know where I can get a regular supply of fresh sardines from.</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com5tag:blogger.com,1999:blog-7834220008218845143.post-90955664336864077342023-12-18T21:48:00.001+08:002023-12-19T21:46:47.115+08:00BananaBro @ Cheras Leisure Mall<div style="text-align: justify;">This chain of banana leaf rice (BLR) restaurant has been around for many years and is well-known for their <i>all-you-can-eat</i> BLR (and yes, they serve it on <i>real </i>banana leaves...<i>lol</i>).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1omIjX0Ms3aNHpcJDx6mlY1A3EMqjME8Gaqie2rLYhL7_dGAwf1a1nmvIdTa4fwaA5OEm-lTrr_OHVuSl9vICCpLp82sPuI3SM8N0JPLadOVILyobawCPM0Yd6Dh2zhzXvMFNzWYPTPflu7uumx1JcZdrSP1jk24rWnGEC3d407GskPY7ftzYovAb4_3a/s4000/IMG_9908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1omIjX0Ms3aNHpcJDx6mlY1A3EMqjME8Gaqie2rLYhL7_dGAwf1a1nmvIdTa4fwaA5OEm-lTrr_OHVuSl9vICCpLp82sPuI3SM8N0JPLadOVILyobawCPM0Yd6Dh2zhzXvMFNzWYPTPflu7uumx1JcZdrSP1jk24rWnGEC3d407GskPY7ftzYovAb4_3a/w400-h400/IMG_9908.JPG" width="400" /></a></div>With over 30 branches all over Klang Valley, I'm sure you won't have much difficulty finding one near you...and we have five near us! ;) We chose to come to <span style="color: red;">BananaBro @ Cheras Leisure Mall</span> to indulge in a carb-<i>loaded</i> meal one evening.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4o7jO4NqHgfP3YPH24QNyeuVENO99RXR8SP1W1IfJ2rEqFZX2IGEReLlZ1fWMYlw1sPv3EmQcgjECJqVN9ejktnTUVqtNxRznRXmiteLMEBHXijwk1j37axpVPxGlGr2-g9dTt7TP8cYp1hd__cbfIiitH-qjX5fuxf-WHBgWAg5jblEaNEC7-wOo0Ht/s4000/IMG_9910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4o7jO4NqHgfP3YPH24QNyeuVENO99RXR8SP1W1IfJ2rEqFZX2IGEReLlZ1fWMYlw1sPv3EmQcgjECJqVN9ejktnTUVqtNxRznRXmiteLMEBHXijwk1j37axpVPxGlGr2-g9dTt7TP8cYp1hd__cbfIiitH-qjX5fuxf-WHBgWAg5jblEaNEC7-wOo0Ht/w400-h400/IMG_9910.JPG" width="400" /></a></div>You start with the <i>all-you-can-eat </i><b>Craving Set</b> @ RM11.90 (almost everyone will order this) which gives you unlimited servings and refills of all items which include <i><b>rice</b></i>, <i><b>4 types of curries</b></i>, <i><b>3 types of vegetables</b></i>, <i><b>rasam</b></i> (a lightly tangy and spicy Indian soup) and <i><b>papadum</b> </i>(a type of Indian crispy cracker). And yes, it's served on a <i>real </i>banana leaf (none of those banana leaf look-alike crap that's fake!)...<i>lol</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SKtDFgsPr43cI-0NxpFjfaecJeY5-jpmrREAMRd7FPms-BFFGuYPW3zETON1M0Us-MYPSe_BcngjH0dQhNhWkJoL5V0I4A5uK6zZ7NR6AfgTD4XBB7CMYytOC37e4M7btp5hjCfXy09Bi9E8L6eDZv26ZRGHr0SYdlrwXPbyCXrdZcwqBuy2euYQwQPq/s4000/IMG_9909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SKtDFgsPr43cI-0NxpFjfaecJeY5-jpmrREAMRd7FPms-BFFGuYPW3zETON1M0Us-MYPSe_BcngjH0dQhNhWkJoL5V0I4A5uK6zZ7NR6AfgTD4XBB7CMYytOC37e4M7btp5hjCfXy09Bi9E8L6eDZv26ZRGHr0SYdlrwXPbyCXrdZcwqBuy2euYQwQPq/w400-h400/IMG_9909.JPG" width="400" /></a></div>So, after you're seated and have put in your orders, a real banana leaf gets laid in front of you. To have an awesome BLR experience, rice is at the centre of it all.....it's a must and it's the first thing that's scooped onto your banana leaf.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj818TR7OabJyQFYoelDIPnAY5XEso9LJE6yFGNJpeItxqcgbkQCrK7ZqBFgDvo9hFFB0cBSwWTIZnzfXgCaEsIkgfvLXY9CSvMqZZU0D4bG2oVvvbn4JslZuxsO3fABvOBF56DtcMRbT8IMPTDScGLUNu9rb7W1kiXf_SRO-yC_2qiEeU-k5BXif2NG28y/s4000/IMG_9912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj818TR7OabJyQFYoelDIPnAY5XEso9LJE6yFGNJpeItxqcgbkQCrK7ZqBFgDvo9hFFB0cBSwWTIZnzfXgCaEsIkgfvLXY9CSvMqZZU0D4bG2oVvvbn4JslZuxsO3fABvOBF56DtcMRbT8IMPTDScGLUNu9rb7W1kiXf_SRO-yC_2qiEeU-k5BXif2NG28y/w400-h400/IMG_9912.JPG" width="400" /></a></div>Next comes the vegetables and there are three types....two that's standard and one that will rotate and change. The standard ones are the <i><b>fried snake gourd</b></i> and <b>cucumber yogurt </b>(or <i>raita</i>). The third veggie for the day was <b><i>stir-fried cabbage</i></b> (with carrot, chillies and curry leaves). We got this same veggie on our second visit as well.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYIMPaR1MQxOqCB0jsfQcJU4-kt5H06QyWDy4z1wAxQ8WYiG5WDeXOzkLHSzfPkMb8HH3DObhBwgqI0b5XO25O-To2PesqBojjMkAjMA0CM_mtECW1PZF0TWYLqTxjmekiMsPX1aieQEBX_oCfW1pXMe2xrqzxmDEg9OO5cNBBvW9WJYwCxdVE4XkTzzq/s4000/IMG_9920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYIMPaR1MQxOqCB0jsfQcJU4-kt5H06QyWDy4z1wAxQ8WYiG5WDeXOzkLHSzfPkMb8HH3DObhBwgqI0b5XO25O-To2PesqBojjMkAjMA0CM_mtECW1PZF0TWYLqTxjmekiMsPX1aieQEBX_oCfW1pXMe2xrqzxmDEg9OO5cNBBvW9WJYwCxdVE4XkTzzq/w400-h400/IMG_9920.JPG" width="400" /></a></div>I enjoy all three veggies but the fried snakegourd is my favourite...thinly fried snake gourd slices dipped in seasoned batter and fried to a crisp texture. I've eaten this before but had always thought of them to be bitter gourd but turns out I was wrong...and now I've a newfound veggie that I really like. This snake gourd slices even have a light sweetness to them. The (diced) cucumber raita is crunchy and refreshing on the palate while the stir-fried cabbage is standard fare.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgER1R_zAbT6APj-nYL3g6FCVB29GUjsg3mDDoi8uaRF2RxSFPMV-kimiFU21yJNlOB_-BCYxqXZiccRoFmOTdl_T4iKzBUIKYFrepbftojM0Fx66QUuhCPGRN0cecZl44xs1qnv7l6nx1zByWiEQMnAYex65z5BLkejXlvFUd2GeN8HcoVY7Wk5jGPDEV1/s4000/IMG_9911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgER1R_zAbT6APj-nYL3g6FCVB29GUjsg3mDDoi8uaRF2RxSFPMV-kimiFU21yJNlOB_-BCYxqXZiccRoFmOTdl_T4iKzBUIKYFrepbftojM0Fx66QUuhCPGRN0cecZl44xs1qnv7l6nx1zByWiEQMnAYex65z5BLkejXlvFUd2GeN8HcoVY7Wk5jGPDEV1/w400-h400/IMG_9911.JPG" width="400" /></a></div>With the vegetables all in place, it's time for the rice to be <i>flooded</i> with curries...and you have four choices...<i><b>chicken</b></i>, <i><b>fish</b></i>, <i><b>dhal</b></i> and/or <i><b>crab curry</b></i>. Who says you can't have all four....to <i>banjir </i>your rice! So, don't ask me which curry is better...I wouldn't know after they're all mixed together...<i>lol</i>. So good with the crisp <i>papadum </i>(which I asked for seconds).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4QR2ViaY5KRn07WT6XWLDhj2CggUmt3ccIs8Vjj8hz2RVn7dpVJ-Pieuk7sB1aRR1RZgHLFjDgRjiH8R6sPS_4YgkwICGXngSlmv94Cgdy0VBGwqo76VFA3eDXZ7WA6GUyvN8v7dengcHHZBMtpyWEKPwJEMcjOBNi5jQ8n0pcFtWVqDeQEdh2dJ9xYJ/s4000/IMG_9913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4QR2ViaY5KRn07WT6XWLDhj2CggUmt3ccIs8Vjj8hz2RVn7dpVJ-Pieuk7sB1aRR1RZgHLFjDgRjiH8R6sPS_4YgkwICGXngSlmv94Cgdy0VBGwqo76VFA3eDXZ7WA6GUyvN8v7dengcHHZBMtpyWEKPwJEMcjOBNi5jQ8n0pcFtWVqDeQEdh2dJ9xYJ/w400-h400/IMG_9913.JPG" width="400" /></a></div>If you're a vegetarian, you can make a meal out of just the <i>craving set </i>alone and be fully satiated and satisfied with as much refills as you want of rice, vegetables, <i>papadum</i>, <i>rasam </i>and curries although you may be limited to only the <i>dhal curry</i> which is meatless.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieCHhHEDpCmZcS9umnfHzt5uWc_NrYsmHX8TpT-7W4z31vaNtmSykpHvvmz_PeZP3XDRKyR4Hho0hGus3dQPs0rnSmXbyw3MB8i833ZcJ0ef1gn2vxyLCF8cqvHleLiyF3Nf1VB7261LozIlXLqSGRqEBYtbWDIE_hPRz__VaSjzkoVs5CwKP9A8Z0Ah7n/s4000/IMG_9914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieCHhHEDpCmZcS9umnfHzt5uWc_NrYsmHX8TpT-7W4z31vaNtmSykpHvvmz_PeZP3XDRKyR4Hho0hGus3dQPs0rnSmXbyw3MB8i833ZcJ0ef1gn2vxyLCF8cqvHleLiyF3Nf1VB7261LozIlXLqSGRqEBYtbWDIE_hPRz__VaSjzkoVs5CwKP9A8Z0Ah7n/w400-h400/IMG_9914.JPG" width="400" /></a></div>If the <i>craving set </i>alone is not enough to satisfy your cravings, you can also add-on side dishes like <i>fried tenggiri, fried squid, chicken 65, gobi (cauliflower) 65, mutton varuval, masala prawns, butter chicken</i> and <i>sambal petai</i>. I picked the <b>Fried <i>Tenggiri</i></b> (Fried Mackerel) @ RM11.90.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNDd22ub5ytvNjJ79wG7B6V50Ug4Y03C_DGyHWFSjJSANif0lQKXsc0eOlHcANTcTCxH-Sbfnr4KEBPQhOMj1LtJVSi65l_5z42Krte_4VwLk7OUGp42zpE7PSwd7OHyzf-wGABaJJMgpBEzGivUxQS0VoAD1yrBnpNvnU8-WsSudMTovjdhnY_hxwKoi/s4000/IMG_9915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNDd22ub5ytvNjJ79wG7B6V50Ug4Y03C_DGyHWFSjJSANif0lQKXsc0eOlHcANTcTCxH-Sbfnr4KEBPQhOMj1LtJVSi65l_5z42Krte_4VwLk7OUGp42zpE7PSwd7OHyzf-wGABaJJMgpBEzGivUxQS0VoAD1yrBnpNvnU8-WsSudMTovjdhnY_hxwKoi/w400-h400/IMG_9915.JPG" width="400" /></a></div>The fish (quite a big piece), flaky and fresh, was well seasoned and fried till crispy perfection. I would recommend that you have it with a squeeze of lime which made it so much better as fried <i>tenggiri </i>is usually a bit on the dry side.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyODZBuftos9LMYAqq9Ks6pfXNL6jVMj-wy6LhoxIoAV_o1l9WKYX0g27xl9NCOakRXNNN4TqtqDq_7rJoNWQAf1J8b93Mm0DvpYp_3zpU8r47xXibbw0m_oVmW-uzMpS2LG7hzd8bW3jdP6MWI-dVgpuMO-FiZJwvAgUp1pg9ORZRpOA4r8MqP9_gPpn/s4000/IMG_9916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyODZBuftos9LMYAqq9Ks6pfXNL6jVMj-wy6LhoxIoAV_o1l9WKYX0g27xl9NCOakRXNNN4TqtqDq_7rJoNWQAf1J8b93Mm0DvpYp_3zpU8r47xXibbw0m_oVmW-uzMpS2LG7hzd8bW3jdP6MWI-dVgpuMO-FiZJwvAgUp1pg9ORZRpOA4r8MqP9_gPpn/w400-h400/IMG_9916.JPG" width="400" /></a></div>My son likes to add on <b>Chicken 65 </b>@ RM5.90 to his <b>1-Pax Single Set</b> @ RM15.90 (for a total RM21.80 inclusive of a drink, <b>lemon tea</b>). If you're wondering why it's called <i>Chicken 65</i>, apparently that was the year it was first made.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDePacOM8QCGFU0iXEwbf_iWAStdox6WnP6c8JXIBf1h3yo2tDrbH1BdgWpi7OsZlzqOzFsIXvoqyCQSTpRm4wyGPE1yUS1f0A47rCS90AoPy6uFoE3lodL7fN3ai_eZGuYSmkzeuIEdyn5qfC-TxE32IYvgwcEhtDkNNPYm6xyRZyTWeZK8xu-RtEeXBr/s4000/IMG_9917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDePacOM8QCGFU0iXEwbf_iWAStdox6WnP6c8JXIBf1h3yo2tDrbH1BdgWpi7OsZlzqOzFsIXvoqyCQSTpRm4wyGPE1yUS1f0A47rCS90AoPy6uFoE3lodL7fN3ai_eZGuYSmkzeuIEdyn5qfC-TxE32IYvgwcEhtDkNNPYm6xyRZyTWeZK8xu-RtEeXBr/w400-h400/IMG_9917.JPG" width="400" /></a></div>The <i>Chicken 65</i> are marinated pieces of boneless chicken that's lightly crispy and spicy (with a spice level that even a kid can take). Vegetarians can go for <i>Gobi 65</i> which is essentially the same thing but made with cauliflower instead.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJU1hF0rT3nhu1HpEFUaQdDURU_V33W_XEGm07jdGN2IMUgUAcWTiU9b2HFP4Vf3nRzoCbJrW3-UEIGshMnvnmLIRsLxHQqxcyL2glM9cRfQG5yNcFxURDre1CbUpWZ-J-T_l8t8CT4sI_0TvcmBmhTuOHRV5pbqqgZyikG1QJvWStBvvgg2MzOihXzOZC/s4000/IMG_9918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJU1hF0rT3nhu1HpEFUaQdDURU_V33W_XEGm07jdGN2IMUgUAcWTiU9b2HFP4Vf3nRzoCbJrW3-UEIGshMnvnmLIRsLxHQqxcyL2glM9cRfQG5yNcFxURDre1CbUpWZ-J-T_l8t8CT4sI_0TvcmBmhTuOHRV5pbqqgZyikG1QJvWStBvvgg2MzOihXzOZC/w400-h400/IMG_9918.JPG" width="400" /></a></div>The <b>Fried Squid Rings</b>, probably with the same marination as the earlier <i>Chicken 65</i>, was also decent, lightly crispy and not too chewy.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lW0zcNgDDuH420wkSgmZGM2L_r6gOA8W3QufkfiZcW69mFRsr1HxNRAAmX5Hapzlqa4dr1f_PQFYpZQRMTPNBhWsz9CqoRTyI5HrYtklb5NcLFE99wTP10rh5uKpaUJEjLDbh0EUEqznAPPkrxNK_sQWgadc5ZNX48fr6MfDnOs1peqwnURHbdumQcXw/s4000/IMG_9919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5lW0zcNgDDuH420wkSgmZGM2L_r6gOA8W3QufkfiZcW69mFRsr1HxNRAAmX5Hapzlqa4dr1f_PQFYpZQRMTPNBhWsz9CqoRTyI5HrYtklb5NcLFE99wTP10rh5uKpaUJEjLDbh0EUEqznAPPkrxNK_sQWgadc5ZNX48fr6MfDnOs1peqwnURHbdumQcXw/w400-h400/IMG_9919.JPG" width="400" /></a></div>Drinks of <b>Lemon Tea (Cold) </b>and my <b>Teh Tarik Lawa (Cold) </b>@ RM7.90. Not sure what's the difference with this <i>teh tarik lawa </i>and the usual <i>teh tarik </i>as it tasted the same to me.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uGqX81UH_0dinj81S7ymnQERipi7Xvu0JmL2YxiaRBHl4cPFN6P1QO0dukHWpBLQ_ZQWtd6jQei3SoCGrY9b3jBxVdqycT6RQ0u4CZ_Ux7fEPGTO61SUrw93tw_ouQXWv6yzsu4YhltNNDK460WHNrqxxYZJht5V-FkfQbaYvLUra7sGgkjf2XkU6X86/s4000/IMG_9923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uGqX81UH_0dinj81S7ymnQERipi7Xvu0JmL2YxiaRBHl4cPFN6P1QO0dukHWpBLQ_ZQWtd6jQei3SoCGrY9b3jBxVdqycT6RQ0u4CZ_Ux7fEPGTO61SUrw93tw_ouQXWv6yzsu4YhltNNDK460WHNrqxxYZJht5V-FkfQbaYvLUra7sGgkjf2XkU6X86/w400-h400/IMG_9923.JPG" width="400" /></a></div>There's also the <b>2-Pax Family Combo </b>@ RM49.90 where you'd get 2 x Craving Set, 1 Chicken 65, 1 Fried Squid Rings and 2 x Lemon Tea. For bigger families, there's the option of a <i>4-Pax Family Combo </i>(RM99.90).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><b><i><br /></i></b></div><div style="text-align: justify;">I think this <i>BananaBro</i> is probably one of the most economical meals you can have in a comfortable environment based on their basic <i>craving set</i> which cost only RM11.90 (but do note that the same set can cost RM13.90 at some other outlets). The price difference depends on whether it's a mall outlet or a shoplot according to their <i>FB </i>(I think the rental plays a part since <i>Cheras Leisure Mall </i>is a mall after all...<i>lol</i>).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMQqaPKvWNHIOwTWUOlJytROMdFJ5Td4YmECimMyl6SAVWbJ1rOexfcB7Pp9U-YdxEa3Nvrdbw1xvCvS6f6au94DWefcOizIXVZmF5Ra3ZPcGKCg3cZFrcMjJSZXZf8zwvCmPxLKi-2W_-PLsw_onz7XEFzcSLViXZKpEMJhQZOfucZqFQ1uD_AlVSnU0/s4000/IMG_9922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMQqaPKvWNHIOwTWUOlJytROMdFJ5Td4YmECimMyl6SAVWbJ1rOexfcB7Pp9U-YdxEa3Nvrdbw1xvCvS6f6au94DWefcOizIXVZmF5Ra3ZPcGKCg3cZFrcMjJSZXZf8zwvCmPxLKi-2W_-PLsw_onz7XEFzcSLViXZKpEMJhQZOfucZqFQ1uD_AlVSnU0/w400-h400/IMG_9922.JPG" width="400" /></a></div>Either one, it's still a value-for-money meal/deal as you can fill to your heart's (or should I say stomach's) content with unlimited refills of rice, veggies, curries and <i>papadum</i>. This makes for a great vegetarian meal and for those (like me) who love to eat vegetables more than proteins.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>BananaBro</b></div><div style="text-align: justify;">Unit L1-60A Level 1</div><div style="text-align: justify;">Cheras Leisure Mall</div><div style="text-align: justify;">8 Jalan Manis 2</div><div style="text-align: justify;">Taman Segar Cheras</div><div style="text-align: justify;">56100 Kuala Lumpur</div><div style="text-align: justify;">Tel: 012-205 4237</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com4tag:blogger.com,1999:blog-7834220008218845143.post-89083727237954204202023-12-09T23:45:00.001+08:002023-12-09T23:45:10.217+08:00#ewew cooks Pan-Fried Pork Meatballs/Patties Many Ways<div style="text-align: justify;">Ah, pork meatballs or patties is one of the most welcomed dishes on our table.....a dish that everyone likes, so it obviously becomes a dish that's cooked regularly in my household. It's great eaten with rice (along with other dishes) or as a snack on its own (when or if there are leftovers).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Not only are meatballs cooked frequently in my household, they're also posted often on my blog as I've showcased them in many of my dishes, some of which include <a href="https://eatwhateatwhere.blogspot.com/2016/10/ewew-cooks-sweet-sour-pork-meatballs.html"><i><span style="color: #3d85c6;">sweet and sour meatballs</span></i></a>, <a href="https://eatwhateatwhere.blogspot.com/2014/11/ewew-cooks-spaghetti-and-meatballs.html"><i><span style="color: #3d85c6;">spaghetti and meatballs</span></i></a>, <a href="https://eatwhateatwhere.blogspot.com/2016/06/ewew-cooks-pork-meatballs-with-potatoes.html"><i><span style="color: #3d85c6;">meatballs with potatoes</span></i></a> and <a href="https://eatwhateatwhere.blogspot.com/2015/06/ewew-bakes-pork-potato-meatballs.html"><i><span style="color: #3d85c6;">baked meatballs</span></i></a>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">My meatballs recipe has always been the same with the usual 3 ingredients of pork mince, onions and spring onions (besides egg and cornflour, of course) but, since I make this all the time, I recently started to <i>experiment</i> with other ingredients (so that it's not the <i>same old boring</i> meatball) and they came out tasting great even with just 2 ingredients.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8dSsTJ5rpDUyHzhE2SOeg_uEljsur7OQQU5bDUL9bBuefG94R1-XahfijxoHhV1LlBEroGxSc_nS3_dSBC4eghzz9BXXY7LKA8i6gZETS_CdrrtRxrHJo2kxMLqaHU-xsS4ym-iv3irXYdX-mrFkPe817wJkaHNJowk67StPFXS-MtMVZCqR7qIfhMLJ/s4000/IMG_9842.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8dSsTJ5rpDUyHzhE2SOeg_uEljsur7OQQU5bDUL9bBuefG94R1-XahfijxoHhV1LlBEroGxSc_nS3_dSBC4eghzz9BXXY7LKA8i6gZETS_CdrrtRxrHJo2kxMLqaHU-xsS4ym-iv3irXYdX-mrFkPe817wJkaHNJowk67StPFXS-MtMVZCqR7qIfhMLJ/w400-h400/IMG_9842.JPG" width="400" /></a></div>The first one is the ever popular <b>Pork Meatballs with Salted Fish</b>. You'd find this commonly sold at <i>chap fan</i> stalls though it's usually in the form of a <i>salted fish pork patty</i> (<i>ham yue chee yoke paeng</i>) rather than meatballs.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVP12UobMi4LiwLJCLvhA4x5FcutJ5YqBbreYBdxaoZb7JVbHTSWB60uGDGhMMpRjK791mTa5h9BttOQdyXNriHVcYMVfifzLEfhFC96Ru_g1st3cyN21-1Y5V1uAvmhNWKojD4oAVm3HmjYIv78b6Qr7Dd_mB7UPHDZKQ7SCGzXeI54MmTPBpxMTVoG_E/s4000/IMG_9843.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVP12UobMi4LiwLJCLvhA4x5FcutJ5YqBbreYBdxaoZb7JVbHTSWB60uGDGhMMpRjK791mTa5h9BttOQdyXNriHVcYMVfifzLEfhFC96Ru_g1st3cyN21-1Y5V1uAvmhNWKojD4oAVm3HmjYIv78b6Qr7Dd_mB7UPHDZKQ7SCGzXeI54MmTPBpxMTVoG_E/w400-h400/IMG_9843.JPG" width="400" /></a></div>These pork meatballs/patties were made with just <i><b>pork mince</b></i> and <i><b>salted fish</b></i>. For this, you'll need the <i>ikan masin tenggiri masam</i> or salted mackerel fish which I bought from <i>NSY Trading</i> (through <i>Shopee</i>) for the first time. I found the salted fish fresh and fragrant, so I was pretty happy with the quality.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxO5Y51_Ffdkq2x2kOVqCQoPvTA5LEc9SIwNeQ0EW8kRd-ay1Y1RUJ36QjVDO0X2ghUTUBxiBzlz-KTaUXCIHIDXUy2JT8VrEyVN7dOml7OueQ-VHh9gIDO30ye9nnswRF6UknASDYWQlvRgvhsmqdlTtt-bnLnxl75sGxsDtQF9PYr5e67hWRkw63TXuF/s4000/IMG_9845.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxO5Y51_Ffdkq2x2kOVqCQoPvTA5LEc9SIwNeQ0EW8kRd-ay1Y1RUJ36QjVDO0X2ghUTUBxiBzlz-KTaUXCIHIDXUy2JT8VrEyVN7dOml7OueQ-VHh9gIDO30ye9nnswRF6UknASDYWQlvRgvhsmqdlTtt-bnLnxl75sGxsDtQF9PYr5e67hWRkw63TXuF/w400-h400/IMG_9845.JPG" width="400" /></a></div>Since we're using salted fish here, there's not much need for any other seasoning except perhaps some white pepper. I then use egg and cornflour to bind the mixture together into a (workable) paste and form them into balls (or more like lightly flattened mini patties).</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZA82f2o_dvsBYNIS6d6DxUtNiqkWTq1tr_7AGI3ODVI_hCf1eGhGhY8TvEnr754VXdCTQ6euSg9TR3OpgHw0imEtFZ4LlxxjXsggRCyT6MYngb8Givwh5Pkcr2yK8JsduUpUhpallOHVYXgem0Jfgd9NdGBWbag5HPHjatm678LGiWFZz-T5S5kanRpzT/s4000/IMG_9844.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZA82f2o_dvsBYNIS6d6DxUtNiqkWTq1tr_7AGI3ODVI_hCf1eGhGhY8TvEnr754VXdCTQ6euSg9TR3OpgHw0imEtFZ4LlxxjXsggRCyT6MYngb8Givwh5Pkcr2yK8JsduUpUhpallOHVYXgem0Jfgd9NdGBWbag5HPHjatm678LGiWFZz-T5S5kanRpzT/w400-h400/IMG_9844.JPG" width="400" /></a></div></div><div style="text-align: justify;">The salted fish can be treated in two ways (you can choose either way). Some would add the raw salted fish directly into the minced pork though it's a bit difficult to tear apart/separate the salted fish (in its raw state)...so I used a pair scissors to help me snip them into smaller pieces before I mixed them in with the pork mince.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPc7Sb547kEFvG6n3T0NBA_HznwKvM3D-AbyMCcczN2KnVQZTkrPxY0j8WctejpIUTVKg2qww4owkSy6zStM3-Eu2u-FgTT9eiIEQLhBUQF_JogASzTHXz8CR8a_46hWEUQmyO5IDqqqU9qsyao7esaL1bNROwWOxTkLEvpikLUfgJZbAVo6rg5xGsqtO/s4000/IMG_9856.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPPc7Sb547kEFvG6n3T0NBA_HznwKvM3D-AbyMCcczN2KnVQZTkrPxY0j8WctejpIUTVKg2qww4owkSy6zStM3-Eu2u-FgTT9eiIEQLhBUQF_JogASzTHXz8CR8a_46hWEUQmyO5IDqqqU9qsyao7esaL1bNROwWOxTkLEvpikLUfgJZbAVo6rg5xGsqtO/w400-h400/IMG_9856.JPG" width="400" /></a></div>Others would pan-fry the salted fish first before adding to the mince. This way the cooked salted fish is much easier to handle/mash up. The lazy me did the first method and regretted my choice soon after. Next time I would just cook the salted fish first coz handling raw salted fish left my fingers smelling like salted fish after...like a long time after....<i>lol</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2GnxzHhDhH0Egmv3Msb6q80h4ho1HMFOwpzey-9c2hY7X0BOUksOovS-htb9Q-TguCwhOOgCY3XdxNjsQc4PYo3rzMMyYGc7pHApIqP7wdvQRsIHOuIpu5FbFE7cYdVuOEtQr8C1NYD8CoRJd7k-xb3Sq8rQE52ImiuKqgsdRw3i4ziPIFmU1RXv3PMe/s4000/IMG_9846.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2GnxzHhDhH0Egmv3Msb6q80h4ho1HMFOwpzey-9c2hY7X0BOUksOovS-htb9Q-TguCwhOOgCY3XdxNjsQc4PYo3rzMMyYGc7pHApIqP7wdvQRsIHOuIpu5FbFE7cYdVuOEtQr8C1NYD8CoRJd7k-xb3Sq8rQE52ImiuKqgsdRw3i4ziPIFmU1RXv3PMe/w400-h400/IMG_9846.JPG" width="400" /></a></div>End result....saltish but absolutely fragrant little morsels of deliciousness that you can't help but pop one (or two) into your mouth as soon as they're fried! ;)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33CzsZ9YK4x3V4cdKLnVUSgyw8HqytgVBRzZRkl-Umj_4qFl6_JsVMFEvF1x3WNxyAfn8MjbpSslZ92RPZ__S7Aw9vMmyioPSnE1hV9uap4lXbk8N3KybsXgeXU9a4fX0kPaOfITHMj2bOSGadTf5vnJLIZbfew_J10kqIkyGRWe5hQ378dQmQAF-oj8c/s4000/IMG_9847.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33CzsZ9YK4x3V4cdKLnVUSgyw8HqytgVBRzZRkl-Umj_4qFl6_JsVMFEvF1x3WNxyAfn8MjbpSslZ92RPZ__S7Aw9vMmyioPSnE1hV9uap4lXbk8N3KybsXgeXU9a4fX0kPaOfITHMj2bOSGadTf5vnJLIZbfew_J10kqIkyGRWe5hQ378dQmQAF-oj8c/w400-h400/IMG_9847.JPG" width="400" /></a></div>For my next meatball recipe, I used one of my favourite fragrant vegetables (coriander or Chinese parsley) or is that a garnishing? You won't find many lovers of this (certainly not my son) but if you love coriander (like I do), this <b>Pork Meatballs with Coriander</b> is really simple but good.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3EZyCCNYDamM1kLFTsbJsh78ra0qPUtGUVbPzBslsoI_sC20ZQYGM3QWZP5oRd1PID4FX_smsO7_L-p7zCqR778pDOj7GEjbn-payE4VEOdHHdp5xaHR-aRvJpI7McCQ-K2KmOn0ljo8krljJo1TMiZ5HD2w8S-UNORW6jjmKo-kV6FoH23HgXjIBJUQ/s4000/IMG_9860.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3EZyCCNYDamM1kLFTsbJsh78ra0qPUtGUVbPzBslsoI_sC20ZQYGM3QWZP5oRd1PID4FX_smsO7_L-p7zCqR778pDOj7GEjbn-payE4VEOdHHdp5xaHR-aRvJpI7McCQ-K2KmOn0ljo8krljJo1TMiZ5HD2w8S-UNORW6jjmKo-kV6FoH23HgXjIBJUQ/w400-h400/IMG_9860.JPG" width="400" /></a></div>You just need to chop up some <i><b>coriander</b></i>, stalks and all, and mix them up with the <b style="font-style: italic;">pork mince</b>. This one I didn't even bother to use egg and cornflour.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqo5uL6SZlMcb1_30P_W_krVMhxfFr2ye28HHtJ56fR5lckFhbJFwGiT2l3sCBtFv7qLzSUVemZFzT4OjVQ3EVSuBaM6gTC5NxmZ6jrwMuiRc8Ib3G_eH5nT1zhBi285sYWUs-vQXs7B5Eg9nchf78VMKALiEa9vMJnQ41D516IltymEryjOts9h3p4L2J/s4000/IMG_9848.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqo5uL6SZlMcb1_30P_W_krVMhxfFr2ye28HHtJ56fR5lckFhbJFwGiT2l3sCBtFv7qLzSUVemZFzT4OjVQ3EVSuBaM6gTC5NxmZ6jrwMuiRc8Ib3G_eH5nT1zhBi285sYWUs-vQXs7B5Eg9nchf78VMKALiEa9vMJnQ41D516IltymEryjOts9h3p4L2J/w400-h400/IMG_9848.JPG" width="400" /></a></div>The coriander brings a truly fresh and fragrant flavour to the meatballs. If you're a fan of coriander, try this simple combination and you'd be very pleased with the results.</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCSxSq2YxPPTeciwY1_H_f64y6SyyJ6NoHyph1fVweri7de5FmeuQ-s-kSfUdnor25lHNIHAY2OMLyWzju_zJ4Vy-AhDWERrQVQFKvi6k1nU7LjlcGiZ_1b3ey0f0nGFG3rasboiFGF7Wqxj_RmkJgXYjVZGjoQx0Yezvv6-bgYWlarv2-8_sW4jxBySA/s4000/IMG_9849.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCSxSq2YxPPTeciwY1_H_f64y6SyyJ6NoHyph1fVweri7de5FmeuQ-s-kSfUdnor25lHNIHAY2OMLyWzju_zJ4Vy-AhDWERrQVQFKvi6k1nU7LjlcGiZ_1b3ey0f0nGFG3rasboiFGF7Wqxj_RmkJgXYjVZGjoQx0Yezvv6-bgYWlarv2-8_sW4jxBySA/w400-h400/IMG_9849.JPG" width="400" /></a></div>Of course when I make this, I have to make it with another type of meatball. So, for my third option, I experimented with a combination of <i style="font-weight: bold;">pork mince</i> and <i><b>dried shredded cuttlefish</b></i>, you know, the same ones you'd use to fry with jicama/yam bean (or <i>sengkuang</i>) in a dish like <i>jiu hu char</i>.</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OcX9UYuH8nB2ngKJCaqfJzUaGry0D9wbrU6YxnG-HZfNCl8f3MRiBo1xqOgXbqhbBPt86Gv2G__c0zsrKtA0EVNTAl5-m4E7hyphenhyphenAVRoEAJO6YFGAUv4HnH4qHzMrDFuhTZky-zJZLa7S5uL0RQIM2WAyZcXeqZRUQ96isLnHBRwAnJCZI75aa5RzFbcTk/s4000/IMG_9862.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OcX9UYuH8nB2ngKJCaqfJzUaGry0D9wbrU6YxnG-HZfNCl8f3MRiBo1xqOgXbqhbBPt86Gv2G__c0zsrKtA0EVNTAl5-m4E7hyphenhyphenAVRoEAJO6YFGAUv4HnH4qHzMrDFuhTZky-zJZLa7S5uL0RQIM2WAyZcXeqZRUQ96isLnHBRwAnJCZI75aa5RzFbcTk/w400-h400/IMG_9862.JPG" width="400" /></a></div></div><div style="text-align: justify;">You can get this from any dried goods seller but make sure you get good quality ones. I would use them to fry vegetables (like cabbage or cucumber too) as it imparts a fragrant flavour to the vegetables. I would also use them to flavour soups when not using dried cuttlefish heads.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOyJOn_IXKGkH52vPRnUBjXqSKCAxh7fixqgxYaT4rjroAlJ54snNZFDheISpQKkzs-9-i_VtsxS8qpaFsNLSFKkHGnD_QHSi3GQXjDAe7X3TcH448w-Wnn1qblVEn4fVsEFhBEt3FukhVaQn9NOOJ20baHUSspQklrkITmZ7AlCsxr_jEVCLfuqzw92p/s4000/IMG_9851.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOyJOn_IXKGkH52vPRnUBjXqSKCAxh7fixqgxYaT4rjroAlJ54snNZFDheISpQKkzs-9-i_VtsxS8qpaFsNLSFKkHGnD_QHSi3GQXjDAe7X3TcH448w-Wnn1qblVEn4fVsEFhBEt3FukhVaQn9NOOJ20baHUSspQklrkITmZ7AlCsxr_jEVCLfuqzw92p/w400-h400/IMG_9851.JPG" width="400" /></a></div>If it's good enough to flavour soups, it's good enough to flavour meatballs. You know those commercially produced pork meatballs that have dried cuttlefish studded in them, they taste extra good, so that was the thought behind this.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6ASWNzE6AhiicDzZF0Sww85SI-ANtQs7KmrLBl__1VI9sf68dfoRgsPI5Ph_zbB30Kg74V4iBssuTNdf6dNeElF_8BRUysNE4Ol-a7xj618nXazyBjrvDMFNPV1369KA6l7TQ7UvZABWg3AbR5lV0mnXzA-YzuW8jptWDokn6ciIpxFORqcQsfB7CI2A/s4000/IMG_9854.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6ASWNzE6AhiicDzZF0Sww85SI-ANtQs7KmrLBl__1VI9sf68dfoRgsPI5Ph_zbB30Kg74V4iBssuTNdf6dNeElF_8BRUysNE4Ol-a7xj618nXazyBjrvDMFNPV1369KA6l7TQ7UvZABWg3AbR5lV0mnXzA-YzuW8jptWDokn6ciIpxFORqcQsfB7CI2A/w400-h400/IMG_9854.JPG" width="400" /></a></div>Just finely chop the shredded dried cuttlefish (or snip it with a pair of scissors) and mix that into the minced pork. I added some finely minced carrot just because I had them (you can totally omit this). Again, I skipped the egg and cornflour.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciTbI3Ekwlu8zYq87x4_DFd-_X0Zerlj0YmWF1jmhfdix88Pz1Iy5x9bj5E1Yd7w5E7vW7cZ9zkgxjoOASIRZy_39jIDijwFJy8VBmuPaXyg28h_Tmxo_ziPiloU920h04RTsdnqAwASqHaGNV6ZcZT2Cp4ETw6yqP-3bpZmYwnIWImrb1MU25vB0Mczi/s4000/IMG_9850.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciTbI3Ekwlu8zYq87x4_DFd-_X0Zerlj0YmWF1jmhfdix88Pz1Iy5x9bj5E1Yd7w5E7vW7cZ9zkgxjoOASIRZy_39jIDijwFJy8VBmuPaXyg28h_Tmxo_ziPiloU920h04RTsdnqAwASqHaGNV6ZcZT2Cp4ETw6yqP-3bpZmYwnIWImrb1MU25vB0Mczi/w400-h400/IMG_9850.JPG" width="400" /></a></div>For seasoning, you can use a combination of soy sauce, oyster sauce (not too much of these two though as it'll darken the meatballs considerably when fried), salt and white pepper...or even garlic powder, onion powder, chicken powder, anything you like.</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScByd-R85kLF-tUU2x4asLQ_kbBBWWsQP9C9a4SKW2Qwv20_Btr1B5KnEIetI1KS4dr5xfGa-bJymJHn1Pgu2jBBvSsnbX1Y_0NotWAqRyHshR5Ab7gnlQ0fGGBoWXT2RYqALXinLchegSVB1NadaJ_W2Ai2x2UKJanrA7RC5sTQ8BS8drz6-c6rL-Vwa/s4000/IMG_9857.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScByd-R85kLF-tUU2x4asLQ_kbBBWWsQP9C9a4SKW2Qwv20_Btr1B5KnEIetI1KS4dr5xfGa-bJymJHn1Pgu2jBBvSsnbX1Y_0NotWAqRyHshR5Ab7gnlQ0fGGBoWXT2RYqALXinLchegSVB1NadaJ_W2Ai2x2UKJanrA7RC5sTQ8BS8drz6-c6rL-Vwa/w400-h400/IMG_9857.JPG" width="400" /></a></div>You can just imagine the fragrance emitted by those finely chopped shredded dried cuttlefish once it's fried. Yet another winner! ^_~</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwArFCsjPKlFwinvYq6l6tjVDJK2KbUnuFZpYunn9d0x3tDsVHeJ6Ll9a67Jqnk-8GkVV2wgCh1Gu_LYkpkD24A57feE5DgwVS5-vI2e_1ZCjlFhrHuG5PSQQb73cE3yYIBllCUvc6InjUswNrtN6WAL8_ELb3MyyjAorksHdOU0QXcYwH_VP6KepffLo/s4000/IMG_9861.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwArFCsjPKlFwinvYq6l6tjVDJK2KbUnuFZpYunn9d0x3tDsVHeJ6Ll9a67Jqnk-8GkVV2wgCh1Gu_LYkpkD24A57feE5DgwVS5-vI2e_1ZCjlFhrHuG5PSQQb73cE3yYIBllCUvc6InjUswNrtN6WAL8_ELb3MyyjAorksHdOU0QXcYwH_VP6KepffLo/w400-h400/IMG_9861.JPG" width="400" /></a></div>So, the next time you're bored with your usual preparation of meatballs, you have these three options to add to your repertoire of meatballs to cook at home if your family happens to be a big fan of meatballs (like mine). They all taste wonderful in their own way! ^o^</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com6tag:blogger.com,1999:blog-7834220008218845143.post-4003852868381313802023-12-06T08:24:00.002+08:002023-12-07T13:02:35.496+08:00Khueen Kee Chayang @ Pandan Indah<div style="text-align: justify;"><span style="color: red;">Khueen Kee Chayang @ Pandan Indah</span>, opened some time in August this year, is an offshoot of <i>Khueen Kee Baker </i>from <i>Ipoh</i>, not a name I'm familiar with nor have I eaten there.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHaiogIRnbJ0FiZyXOGgk1N2uzbfPW6dN7zRIvaWdIdVCkE6mps8rP0-fjwPUtzTF1oIgq1TozY2ErAmR8f09vGaJYK0FcfzCWCpTHvsMNv0emqFccnA7uWnkcedxS2lLplek3UNuuJ_JX4kLL-Wot3aaENElFJBc3YbBEZe2coU1kofxd8pWUW82K13oH/s4000/IMG_9837.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHaiogIRnbJ0FiZyXOGgk1N2uzbfPW6dN7zRIvaWdIdVCkE6mps8rP0-fjwPUtzTF1oIgq1TozY2ErAmR8f09vGaJYK0FcfzCWCpTHvsMNv0emqFccnA7uWnkcedxS2lLplek3UNuuJ_JX4kLL-Wot3aaENElFJBc3YbBEZe2coU1kofxd8pWUW82K13oH/w400-h400/IMG_9837.JPG" width="400" /></a></div>Stepping inside, the interior decor is retro and nostalgic with enamelware, olden clock and telephone adorning the walls. You'll also find old pieces like TV, typewriter, flasks, thermos and records from the olden times. There's also a corner where you can pick up all sorts of snacks for your munching pleasure.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oW8Gn0rUxIfnFHNl_lDAud_KQP7VnkAC2VR9Cu_E7TEeM7Mm-vXvnifTyHQHaVucBx0p-9Ir1X7JtEP2IQUt8WpVi8dnp2mwhq4HE4FUzrl9uT0OTlWXM2evAC3Q-pzt7eB3Z_1RM1bIOm9LombLDfPdqXM_u6y8kdm7vIIOBPzs9i4PqB9B4yLyqUsY/s4000/IMG_9822.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oW8Gn0rUxIfnFHNl_lDAud_KQP7VnkAC2VR9Cu_E7TEeM7Mm-vXvnifTyHQHaVucBx0p-9Ir1X7JtEP2IQUt8WpVi8dnp2mwhq4HE4FUzrl9uT0OTlWXM2evAC3Q-pzt7eB3Z_1RM1bIOm9LombLDfPdqXM_u6y8kdm7vIIOBPzs9i4PqB9B4yLyqUsY/w400-h400/IMG_9822.JPG" width="400" /></a></div>The <b><i>Chayang Char Siew</i> Curry Mee</b> @ RM14.90 in the menu was what attracted me first. The person who took my order did prelude me to the fact that their curry mee is sour (she called it <i>suin kali meen</i>) which was fine since that's how Ipoh-style curry mee is after all due to the heavier use of curry powder which carries a tangier taste (much like Indian curries). That was what I took it to mean.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELgcMLiADY4RPt-0YDpwh8L92CAg92KGozUE0oMf7alSU8HieWU5Y2j7x5zODOJhW6Hj3bFpKQXClqPDiKh9zUKswOuhIufKunI1ciBc_yXEvCzdLv2Asvdv8WB16YhMXJjJmw5vrCsvSrZZcnJ_VJfAFpcoUQ0WoJhIi29-2aOScrER3Fa5FJlTcudwi/s4000/IMG_9840%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELgcMLiADY4RPt-0YDpwh8L92CAg92KGozUE0oMf7alSU8HieWU5Y2j7x5zODOJhW6Hj3bFpKQXClqPDiKh9zUKswOuhIufKunI1ciBc_yXEvCzdLv2Asvdv8WB16YhMXJjJmw5vrCsvSrZZcnJ_VJfAFpcoUQ0WoJhIi29-2aOScrER3Fa5FJlTcudwi/w400-h400/IMG_9840%5B1%5D.JPG" width="400" /></a></div>Although I'm not a fan of Ipoh-style curry mee for that very reason, I thought I'd try this <i>Ipoh mali</i> curry mee to see how it stacks up to those served in Ipoh...but what came was a total surprise (I witnessed other surprised looks too)! It was so coz they didn't do a good job of preluding us to their unique sour curry noodles and what to really expect.</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiME0waAYfc8AaKUmSuae8pHDzYltSqdjTabXD3uT_gUVfi8E5wnHIWk68tH47y9Cy_9JFJR2zwGlmlIQnsrj2G0GqGQeEkNxCCsahpYm8rUiKPkHVgAcmUNsrOprZfLlCP0tBxgNSrCPlJcjov5sIPq7IYBjaVUwk3i2IibrPu1HO7HTmVJby-4MGhPo0P/s4000/IMG_9824.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiME0waAYfc8AaKUmSuae8pHDzYltSqdjTabXD3uT_gUVfi8E5wnHIWk68tH47y9Cy_9JFJR2zwGlmlIQnsrj2G0GqGQeEkNxCCsahpYm8rUiKPkHVgAcmUNsrOprZfLlCP0tBxgNSrCPlJcjov5sIPq7IYBjaVUwk3i2IibrPu1HO7HTmVJby-4MGhPo0P/w400-h400/IMG_9824.JPG" width="400" /></a></div></div><div style="text-align: justify;">First of all, it was adorned wth lots of mint leaves which is as expected since that's a <i>trademark</i> of Ipoh-style curry mee. But it wasn't an Ipoh-style curry mee. It didn't have flavours of curry at all but flavours of <i>assam laksa</i> instead. @_@ No wonder the default noodle was only <i>cho mai fan </i>(thick vermicelli) that's almost like <i>lai fun </i>(used in <i>assam laksa</i>) but not as soft, transparent and starchy when I asked for meehoon + mee (I should have realised that something was amiss since no one really uses <i>cho mai fan</i> for curry mee)! >.<</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6wL_djdvYtyjmXYgDfGe6RF2ysnrB6U-TriWKHTWl0_1Akh414QOyjg_474kJ1BMi4H7UyTphiAPTL9p45eRA1rfpezykyTSrmNsZPgGuHpIhBxgtH2TrK75okKPA7C4mcMx9oCXKNk_H7peO5SptpL6tuEWp5UxCjSkW8Mi8QEFSZvZ1ZUi_Y6gUiNc/s4000/IMG_9825.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6wL_djdvYtyjmXYgDfGe6RF2ysnrB6U-TriWKHTWl0_1Akh414QOyjg_474kJ1BMi4H7UyTphiAPTL9p45eRA1rfpezykyTSrmNsZPgGuHpIhBxgtH2TrK75okKPA7C4mcMx9oCXKNk_H7peO5SptpL6tuEWp5UxCjSkW8Mi8QEFSZvZ1ZUi_Y6gUiNc/w400-h400/IMG_9825.JPG" width="400" /></a></div>The bowl of curry mee contains typical ingredients you'd find in curry mee like <i>char siew</i> (other options include <i>siu yuk</i>), rehydrated pig skin, fish balls, fried beancurd and long beans. The <i>so-called</i> curry broth was both spicy and sour (but not as sour as <i>assam laksa</i>). Not easy to find fans of this as I noticed some <i>crunched up faces/expressions</i> of people eating this for the first time. In the end, it was a weird combination of eating ingredients of a curry mee but in a broth that's like <i>assam laksa </i>(minus the <i>ikan kembong</i> flakes). Not something I would order again. I'd rather have a proper bowl of curry mee and a proper bowl of <i>assam laksa</i>...separately, not together! ;)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRQRfe29hWfvDV1SQvqpf9MjOwKd__HeMQjF_eafQDHIhi_5ktTBrVneP5Qivsn09qUYNXLVOInklv6dX1u2_Zbcj62bYNOjeuRQxIFLYTupTqwJhQ31nnCk5hufYnZKdYzG4mZe4pNWD-ppF27-rxx9ZrRtZlwFZeL6JrXO3IS0ag-34S_urSV3NEwvv/s4000/IMG_9827.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRQRfe29hWfvDV1SQvqpf9MjOwKd__HeMQjF_eafQDHIhi_5ktTBrVneP5Qivsn09qUYNXLVOInklv6dX1u2_Zbcj62bYNOjeuRQxIFLYTupTqwJhQ31nnCk5hufYnZKdYzG4mZe4pNWD-ppF27-rxx9ZrRtZlwFZeL6JrXO3IS0ag-34S_urSV3NEwvv/w400-h400/IMG_9827.JPG" width="400" /></a></div>On my first visit, I noticed quite a few people ordering their <i>signature fried chicken nasi lemak</i> but, from photos online, the sambal didn't look like a proper <i>nasi lemak sambal</i>, so I decided to forego that and get the <b>Luncheon Meat in Dry Noodle</b> @ RM12.90 instead tossed in dark sauce with flavoured oil (shallot or pork lard) and had light flavours (some will probably find it a bit too bland for their liking). Not sure what noodles were used but they looked/tasted like some thick egg noodles.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2j-jwI-h_E9cpXptM8dS921oVYjD87y5bwxdD__eTRwavRmmB-AhJ7CXEmXGQAERvGLPTymxA6GOf6sBmn_NlEXiqQVDkZVvjKekp77AuELjFwFPLGSIMtWjl0f7tnO5Qx6_ilvfe-IrjWAgEkfvmgE97UbtnUsnEN_WMyRKJE6TKpl28UXkK7hJI7b5y/s4000/IMG_9828.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2j-jwI-h_E9cpXptM8dS921oVYjD87y5bwxdD__eTRwavRmmB-AhJ7CXEmXGQAERvGLPTymxA6GOf6sBmn_NlEXiqQVDkZVvjKekp77AuELjFwFPLGSIMtWjl0f7tnO5Qx6_ilvfe-IrjWAgEkfvmgE97UbtnUsnEN_WMyRKJE6TKpl28UXkK7hJI7b5y/w400-h400/IMG_9828.JPG" width="400" /></a></div>The luncheon meat was fried till crispy, nicely fragrant though not the most fragrant I've had but also not the low quality luncheon meat served by many (the shape of it is an indicator). I thought it was a fairly decent dish with ingredients of luncheon meat, egg and dry noodles that children (especially) would enjoy.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfsijW7sX_wOVp8i0goVSgBMM57j39wgvtFG7Wg6fsT0A_EdWtXdo4yBRja2WCuInPaMMsyFAuzYMZ9VtZvdsFupBEpXTVjFnd4UZFJ1yX9XBOmlNaxCg-89qHYaDZqWvpH1E1rpfb5E9KfRNBB5tzw3e65Ib_QKIYi3oGbyP1BYzr4NLwIksmdEEq5vBs/s4000/IMG_9829.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfsijW7sX_wOVp8i0goVSgBMM57j39wgvtFG7Wg6fsT0A_EdWtXdo4yBRja2WCuInPaMMsyFAuzYMZ9VtZvdsFupBEpXTVjFnd4UZFJ1yX9XBOmlNaxCg-89qHYaDZqWvpH1E1rpfb5E9KfRNBB5tzw3e65Ib_QKIYi3oGbyP1BYzr4NLwIksmdEEq5vBs/w400-h400/IMG_9829.JPG" width="400" /></a></div>Khueen Kee </i>isn't just a <i>kopitiam</i> serving eggs, toasts, noodles and rice dishes but also a bakery. At the entrance of this quaint little cafe you'd find a pastry section selling all kinds of pastries and biscuits (pre-packed biscuits are also available inside the cafe). Not sure if the goods are baked here or they come from <i>Ipoh</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGO2gtTuglxOrhQZXqt6no4tZWUb6foHbDsIoL_igkYzyzHstFNzRPUw-eVRZQHPKodA3re0DEd4yhHftLX4yoe2w6W2A1X4g7HpVccOc-zNwwt1ATWHf1cF0tMOM2i4mYKZL7KdhKA3jig2UBTwy_s4e54AJP86HRvGphC0e4u4dUzgmxJSUJobOzESi/s4000/IMG_9830.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGO2gtTuglxOrhQZXqt6no4tZWUb6foHbDsIoL_igkYzyzHstFNzRPUw-eVRZQHPKodA3re0DEd4yhHftLX4yoe2w6W2A1X4g7HpVccOc-zNwwt1ATWHf1cF0tMOM2i4mYKZL7KdhKA3jig2UBTwy_s4e54AJP86HRvGphC0e4u4dUzgmxJSUJobOzESi/w400-h400/IMG_9830.JPG" width="400" /></a></div>Someone told me that their pastries isn't worth my time but I decided to give it a try anyway. I got a few for my first sampling, a <b>Traditional Egg Tart</b> @ RM2.70, a<b> Chicken Floss Egg Tart</b> @ RM3 and a <b><i>Kaya Kok/</i>Puff</b> @ RM1.50.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKK0OHmgS56E1PfwvOhObJ_rViI26p7fG-5gC-vY2gmJD9vzh2drCdv4D8sJtc9JhB6L9LEx2jQ0yLECZkYMhDYmqkha-Dw052rGUXePfoaA0AGT65epxU4__2LDdyCCbkavrxr4jercwzmC0CfSpN_0Oui8oRZEJMzr9Jvql_KeVikfdBwiF5iBeRmbI/s4000/IMG_9831.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKK0OHmgS56E1PfwvOhObJ_rViI26p7fG-5gC-vY2gmJD9vzh2drCdv4D8sJtc9JhB6L9LEx2jQ0yLECZkYMhDYmqkha-Dw052rGUXePfoaA0AGT65epxU4__2LDdyCCbkavrxr4jercwzmC0CfSpN_0Oui8oRZEJMzr9Jvql_KeVikfdBwiF5iBeRmbI/w400-h400/IMG_9831.JPG" width="400" /></a></div>For the <i><b>traditional egg tart</b></i>, I found the egg mixture to be silky smooth, not too sweet, with a fair dose of egg-y flavour. The tarts had a soft, flaky texture but weren't too buttery (if you prefer a very buttery crust, this one might not be the one for you).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IJH3oopWJyoDTMPYMpQtnw0nvyypIz91JDrvPNCS_rMGmidt1yUwGJ7e3zKANFonVc7pvU407pw_r0FvoarCn0pknr98M_PgEpr2ECoKID5zzenDNuC2Nmqs1uMQx7Mkd3nQtEr11iggzr68m9w_4gReLzCGVJeHeCZsMXt8ybyM6_LgXrKgHXrwHjlV/s4000/IMG_9832.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IJH3oopWJyoDTMPYMpQtnw0nvyypIz91JDrvPNCS_rMGmidt1yUwGJ7e3zKANFonVc7pvU407pw_r0FvoarCn0pknr98M_PgEpr2ECoKID5zzenDNuC2Nmqs1uMQx7Mkd3nQtEr11iggzr68m9w_4gReLzCGVJeHeCZsMXt8ybyM6_LgXrKgHXrwHjlV/w400-h400/IMG_9832.JPG" width="400" /></a></div>The <b style="font-style: italic;">chicken floss tart </b>was a little bit more unique, this one was savoury because of the chicken floss filling and I thought the pastry was even more flaky than the traditional egg tart. The <b><i>kaya kok</i> </b>was my least liked item even though it had a decent amount of kaya filling that wasn't too sweet.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRn6B8qxkAjkRAlXAKZaEeK-6Vrcx6xExEWmkyD_8YW0cTPeb9nKQtLS9afHYT6ARvgSr2z7l1SBdK-QwcIcAli6oanKnlSk48BCr1BMYAB85q2jcIq5H6lANE7776QB7UZz5uHwLWpSLMSPZ9z0h_M0xqFn2Eqx0nSBVJd5EIRi19abvQyuk0hJb7rkLP/s4000/IMG_9833.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRn6B8qxkAjkRAlXAKZaEeK-6Vrcx6xExEWmkyD_8YW0cTPeb9nKQtLS9afHYT6ARvgSr2z7l1SBdK-QwcIcAli6oanKnlSk48BCr1BMYAB85q2jcIq5H6lANE7776QB7UZz5uHwLWpSLMSPZ9z0h_M0xqFn2Eqx0nSBVJd5EIRi19abvQyuk0hJb7rkLP/w400-h400/IMG_9833.JPG" width="400" /></a></div>On another visit, I got a <i><b>Chicken Pie</b></i> @ RM3, a <i><b>Lao Po</b></i> <b>Biscuit</b> @ RM2.50 and a <b>Salty Red Bean Biscuit </b>@ RM1.20. I also got a repeated item, the egg tart which was my most enjoyed item the previous time.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGrCdo2B536ywIREVHQgGjYFIQQG__KHr1ouY_v7Wl-8ImRs5DqArRq3f0Pni7UCShBGFxxITA-OG_F_7jjW7AaKq9VrByFCYakFeQl5Fv-Voa1OCHWjYBPS8SDjmtHxbCHSQ8Sb6MFhXXPbm9nrKItfTw2oxi8bhjv_jcYXxkWsIm2DRAA_vtwBTNXy2/s4000/IMG_9834.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGrCdo2B536ywIREVHQgGjYFIQQG__KHr1ouY_v7Wl-8ImRs5DqArRq3f0Pni7UCShBGFxxITA-OG_F_7jjW7AaKq9VrByFCYakFeQl5Fv-Voa1OCHWjYBPS8SDjmtHxbCHSQ8Sb6MFhXXPbm9nrKItfTw2oxi8bhjv_jcYXxkWsIm2DRAA_vtwBTNXy2/w400-h400/IMG_9834.JPG" width="400" /></a></div>The <i style="font-weight: bold;">chicken pie </i>had a filling that tasted exactly like those of a <i>char siew</i> bun but it's chicken instead of pork. It was ok. The<i> lao po (wife) biscuit</i>'s winter filling (however) was far from good and this one had thinly shredded candied orange peel in them that gave it a light tangy flavour which I thought threw the balance of the filling a bit off.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Zjp0c3tQ8H4KDCEWFTbyVU69HErX_hZcHb8ZZrpxDxb6gwu9sjvRy0NAIsmEAOVAI-8oQYc5sstC0bUQZbZZvS6C85_QNnCNlBIaUieLqhknoajVqtDcM2czmb-Z-CZ12lriut6wBtxdmN2WjMLykx7ivVnZUUSfYLWdmYRiFlgrkPE-K7kGRUBd1AtA/s4000/IMG_9836.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Zjp0c3tQ8H4KDCEWFTbyVU69HErX_hZcHb8ZZrpxDxb6gwu9sjvRy0NAIsmEAOVAI-8oQYc5sstC0bUQZbZZvS6C85_QNnCNlBIaUieLqhknoajVqtDcM2czmb-Z-CZ12lriut6wBtxdmN2WjMLykx7ivVnZUUSfYLWdmYRiFlgrkPE-K7kGRUBd1AtA/w400-h400/IMG_9836.JPG" width="400" /></a></div>The <i><b>salty red bean biscuit</b></i> is something like those famous bite-size <i>Tambun biscuits</i> (<i>tau sar pneah</i>), a must-buy 'souvenir' when you're visiting Penang but no where near the quality of those. Not sure why they call it salty (red?) bean since it's (as I know) usually made from grounded mung beans (or green beans). The <i>someone </i>who told me to skip the pastries here was probably right...at least almost right. Out of the six I've tried, these three (+ the <i>kaya kok</i>) will not see me having it again.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVM9C1NI-VS_vRl8QztjnWDJ4xq_v3u5GbOZ2dD2DNQRMdzl17qC1ce8a64EWUGJ12mesKzgU-9dTIN5qSPohv7x5rV8Lt-3WYzYgF8x_uxqC3b7Dk62WaXG5lwplioR4DAODuQ6Pbn-IH7Rr21na1UIiVGp3X52ganZx3meksXx_hrPCLMNZKLqE5KYzB/s4000/IMG_9839.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVM9C1NI-VS_vRl8QztjnWDJ4xq_v3u5GbOZ2dD2DNQRMdzl17qC1ce8a64EWUGJ12mesKzgU-9dTIN5qSPohv7x5rV8Lt-3WYzYgF8x_uxqC3b7Dk62WaXG5lwplioR4DAODuQ6Pbn-IH7Rr21na1UIiVGp3X52ganZx3meksXx_hrPCLMNZKLqE5KYzB/w400-h400/IMG_9839.JPG" width="400" /></a></div>The <b><i>Kopi-O</i> (Cold)</b> @ RM3.60 and their <b>Chayang White Coffee (Cold)</b> @ RM5.40 were coffees that I quite enjoyed but certainly not among my most favourite ones.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The local fare of noodles and rice is satisfactory enough for a breakfast or lunch option for people from around the area but not outstanding enough that you need to make a special trip here just to try the food unless you're <i>game</i> enough to try their unique sour curry noodles which they should just call <i>assam laksa</i> (to prevent misinterpretation or unexpected tastes) since it tastes just like one (but without the fish).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohBdkAkVQ3xHNB_9Dnq6HUQsPy8bPqGUSafTwYEX_XHmnjnma17i1VcWgoQ8GKFJh_Tl_7HgOR9gIr5N-nYw0VDrnc3HGkXDWCXG6EUkdAKWxEDqU8XN5wfNuGnQZIEq_6KHgqhf1KtrI45vmuBa9s5mGaJwxzYSYKli1OntUeNdI04JOWuHrxDmK1wi9/s4000/IMG_9838.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohBdkAkVQ3xHNB_9Dnq6HUQsPy8bPqGUSafTwYEX_XHmnjnma17i1VcWgoQ8GKFJh_Tl_7HgOR9gIr5N-nYw0VDrnc3HGkXDWCXG6EUkdAKWxEDqU8XN5wfNuGnQZIEq_6KHgqhf1KtrI45vmuBa9s5mGaJwxzYSYKli1OntUeNdI04JOWuHrxDmK1wi9/w400-h400/IMG_9838.JPG" width="400" /></a></div>The pastries/biscuits are a bit of a hit and miss too with the egg tarts being the one I enjoyed most from here. Certainly not the best out there but possibly the best we have in our <i>taman </i>(neighbourhood) at the moment.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Khueen Kee Chayang</b></div><div style="text-align: justify;">46 Jalan Pandan Indah 4/6B</div><div style="text-align: justify;">Pandan Indah</div><div style="text-align: justify;">55100 Kuala Lumpur</div><div style="text-align: justify;">Tel: 012-555 4331</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com6tag:blogger.com,1999:blog-7834220008218845143.post-87233040643203168132023-11-28T08:14:00.001+08:002023-11-28T08:14:00.157+08:00Dragon-i @ Sunway Velocity<div style="text-align: justify;"><span style="color: red;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Dragon-i @ Sunway Velocity</span></span></span></span></span></span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> was the venue picked by my sister-in-law for a luncheon with extended family and close friends (of a family member) though it wasn't a gathering of a celebratory nature....but decided to post/share it nonetheless since the food turned out far better than I expected.</span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjwIlWYnwcWkDs4gUrN2xcbahZLvQ4hqpUe3ulaia9c1wLt8vrj4kRAyy97NVVEhH4bTmRsAaelrAJaNXhEEGIpzuhBcAF1ZR_NA7P0fkUU3-QAcyNjEdhsSZcZ4_kgi-19XFrJmWcLq2kyl76ichlqEIsVmCyLMQ7MSVFO87vDqZjRV6-_mWxG2jdt1U/s4000/IMG_9780.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjwIlWYnwcWkDs4gUrN2xcbahZLvQ4hqpUe3ulaia9c1wLt8vrj4kRAyy97NVVEhH4bTmRsAaelrAJaNXhEEGIpzuhBcAF1ZR_NA7P0fkUU3-QAcyNjEdhsSZcZ4_kgi-19XFrJmWcLq2kyl76ichlqEIsVmCyLMQ7MSVFO87vDqZjRV6-_mWxG2jdt1U/w400-h400/IMG_9780.JPG" width="400" /></a></div>I've been to </span></span></span></span></span></span><i><a href="https://eatwhateatwhere.blogspot.com/2014/08/dragon-i-cheras-leisure-mall.html"><span style="color: #3d85c6;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Dragon-i</span></span></span></span></span></span></span></a></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> before but that was from a long time ago...and my memories about their food is that they're pretty similar to </span></span></span></span></span></span><a href="https://eatwhateatwhere.blogspot.com/2014/07/din-tai-fung-pavilion.html"><i><span style="color: #3d85c6;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Din Tai Fung</span></span></span></span></span></span></span></i></a><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> with some common sought-after specialities like </span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">siu long bao, chilled drunken chicken, pork chop fried rice, la mian</span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> and </span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">stir-fried green beans</span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">. I was tasked with ordering (there were 17 of us split into two tables) and noted that there were a lot more new food items on the menu since I last dined there.</span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUxKfQwzQW36549rqLuNWl4REwolm5jjH-u1EIGl9AyChexPps5PI6iN28pUqEIGjfkZwIGEbWRcyUynHpi97ZP_AWso91GEVOZVH3-PyCcxElmzaoIojAAOHCsP3kp6OnsrKVBuQppteRvf1kO64UNEKtXYNGi7lBC0FnAizItEQwUqAyDuwH5uyxDJr/s4000/IMG_9786.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUxKfQwzQW36549rqLuNWl4REwolm5jjH-u1EIGl9AyChexPps5PI6iN28pUqEIGjfkZwIGEbWRcyUynHpi97ZP_AWso91GEVOZVH3-PyCcxElmzaoIojAAOHCsP3kp6OnsrKVBuQppteRvf1kO64UNEKtXYNGi7lBC0FnAizItEQwUqAyDuwH5uyxDJr/w400-h400/IMG_9786.JPG" width="400" /></a></div>We begin with a dish of </span></span></span></span></span></span></span></span><b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Sauteed Hot & Sour Shredded Potato</span></span></span></span></span></span></span></span></b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> @ RM20.80 that showcased thinly shredded fresh potatoes stir-fried with very thin slivers of green and red bell peppers and dried chillies. It had a nice refreshing crunch with a slightly tart flavour. Great as an appetiser to start your meal off and get your tastebuds raring for the dishes to come.</span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDonlStPo39j_m0Cro3bbXdyqOYMOnqSvudClRlgrLnUOtTFFDJXw1TlGp_9tNHQMwHkAa-NMNyPpyX1bxI8deo4ank66JIE9k3tAo3_FY1BYcf30PoeTTn9T-dZhUtJ8pwAfennLkzC28Qu-p1P3woqJTurswVDNdmhzYkjNBdeReCWJQhLiNRnqJkgm/s4000/IMG_9793.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDonlStPo39j_m0Cro3bbXdyqOYMOnqSvudClRlgrLnUOtTFFDJXw1TlGp_9tNHQMwHkAa-NMNyPpyX1bxI8deo4ank66JIE9k3tAo3_FY1BYcf30PoeTTn9T-dZhUtJ8pwAfennLkzC28Qu-p1P3woqJTurswVDNdmhzYkjNBdeReCWJQhLiNRnqJkgm/w400-h400/IMG_9793.JPG" width="400" /></a></div>Always a safe dish to order is the </span></span></span></span></span></span><b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Sweet & Sour Pork </span></span></span></span></span></span></b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">@ RM30.80 that appeals to everyone, well-liked by both the young and old. It's a dish that transcends generations. I've not come across anyone who doesn't like sweet and sour pork, have you? ;D</span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfl4mssbxi7ndduQmGPU_sojR1KhiT0p26tE8lCFcsZ1anYFH-Q_B2igZTt7tS_GA_2y7hKSnm_6nY2Dzz7vvbkLNOcXNeutOvtJcCLg3JBQBWKxcsxFroq3HyEJZvtQsRgTK7JQPF2wq0dRcfKvPxFFTLudvMAXQlReKhotilvU7V-ODZggfentOqGch/s4000/IMG_9792.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfl4mssbxi7ndduQmGPU_sojR1KhiT0p26tE8lCFcsZ1anYFH-Q_B2igZTt7tS_GA_2y7hKSnm_6nY2Dzz7vvbkLNOcXNeutOvtJcCLg3JBQBWKxcsxFroq3HyEJZvtQsRgTK7JQPF2wq0dRcfKvPxFFTLudvMAXQlReKhotilvU7V-ODZggfentOqGch/w400-h400/IMG_9792.JPG" width="400" /></a></div>This rendition had crisp nuggets of pork tossed in a well balanced, not too wet, sweet and sour sauce with chunks of fresh pineapples, crunchy green bell peppers, softened tomatoes and onions that have all been cooked to the right texture.</span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tqa5GgGRlXXU7CqxllZ0-fGWZkA8dBIWBDxpWtokElNu8PBCW_H4hyphenhyphenWwU4E_cXewGng_lULhF0ZMUePGOw7UQhDiNPCjUOJ5e0Pir6-Ome6t5qVO0MmZ-gwXxrA-tEMi7mLriIZWRCSQ7nDZIkB3146b3-v2q8HMOfj18kAKvLp4nzdcWtPmqgS_R68S/s4000/IMG_9794.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tqa5GgGRlXXU7CqxllZ0-fGWZkA8dBIWBDxpWtokElNu8PBCW_H4hyphenhyphenWwU4E_cXewGng_lULhF0ZMUePGOw7UQhDiNPCjUOJ5e0Pir6-Ome6t5qVO0MmZ-gwXxrA-tEMi7mLriIZWRCSQ7nDZIkB3146b3-v2q8HMOfj18kAKvLp4nzdcWtPmqgS_R68S/w400-h400/IMG_9794.JPG" width="400" /></a></div>I went with an order of </span></span></span></span></span></span><b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Sauteed Diced Chicken with Dried Flower Chili in Szechuan Style</span></span></span></span></span></span></b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> @ RM38 (which is one of their signature dishes) instead of the </span></span></span></span></span></span><span style="vertical-align: inherit;">usually ordered dish of </span><i>sauteed diced chicken & cashew nut in Szechuan style </i>as I felt it'd be something different from their highly popular dish.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UguaUHZaelWz-1Nk3btxGLnevRnNS44C9loai4pUTUt2jVd5QN0SNik5U3reoAHuP7nrs7jgox8wQnvD2ZOPfos8rOWV1MV3n9cM25YqhVElf39knp4GKkZuwBjRjfrMsOseRSALXsa5BqiyKXDarK5mrgva_TkTlxREIcv0AYLkvAb-N922eD4rJTv1/s4000/IMG_9795.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7UguaUHZaelWz-1Nk3btxGLnevRnNS44C9loai4pUTUt2jVd5QN0SNik5U3reoAHuP7nrs7jgox8wQnvD2ZOPfos8rOWV1MV3n9cM25YqhVElf39knp4GKkZuwBjRjfrMsOseRSALXsa5BqiyKXDarK5mrgva_TkTlxREIcv0AYLkvAb-N922eD4rJTv1/w400-h400/IMG_9795.JPG" width="400" /></a></div>It was the right call. The cubes of chicken were fried till it had a very nice crunch on the outside while still tender to the bite. It was then stir-fried with 3 types of chilli peppers of Szechuan peppers, dried chillies and cone chilli pepper as stated in the menu (though they all seemed like just dry chillies to me...</span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">lol</span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">). It was fragrant with a good dose of spiciness (but do watch out that you don't bite into one of those chilli peppers like an uncle unfortunately did)...</span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">yikes</span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">! >.<</span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMKZVvkh6KtgFFxXQb6Elzc6768YVbPmjMBPTSupSsFwD8HUlwsMrXxOjdCPMaDo-XSdzLrleN2ch9DtOFBIoUaMgMR2aCvCB_a011hhlFNfVTs5bfdlYnp0GLx3cluorm2nEUaklhfwxqF607fwONZ8lOfGqMCyD1rQidncyJp9OMUjKAd8E3PIJPgiA/s4000/IMG_9783.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMKZVvkh6KtgFFxXQb6Elzc6768YVbPmjMBPTSupSsFwD8HUlwsMrXxOjdCPMaDo-XSdzLrleN2ch9DtOFBIoUaMgMR2aCvCB_a011hhlFNfVTs5bfdlYnp0GLx3cluorm2nEUaklhfwxqF607fwONZ8lOfGqMCyD1rQidncyJp9OMUjKAd8E3PIJPgiA/w400-h400/IMG_9783.JPG" width="400" /></a></div>I chosed the </span></span></span></span></span></span></span></span><b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Stewed Sliced Fish with Preserved Vegetables in Szechuan Style </span></span></span></span></span></span></span></span></b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">@ RM43.80 (another of their signature dishes) to fulfill the </span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">fish component</span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> of the meal. The photo in their menu is able to showcase the dish in a much better light. </span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoCufu0XY3JdhrmEdoJxspmM3NFXi4xxxGPOfrFzmMnsJC99WepF3auALqec53DI6fixuhh04kdTowq3eKTlsJ3UbWb67MWsrhXqVsxYsuIup0_7AeFa0s4yO_SUbKlPzYn9AH7YHVZb34jH_6P67zLr1sWPiPD_c86Xn57fJTQd7spIPzxDGC1OGAqC-/s4000/IMG_9787.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoCufu0XY3JdhrmEdoJxspmM3NFXi4xxxGPOfrFzmMnsJC99WepF3auALqec53DI6fixuhh04kdTowq3eKTlsJ3UbWb67MWsrhXqVsxYsuIup0_7AeFa0s4yO_SUbKlPzYn9AH7YHVZb34jH_6P67zLr1sWPiPD_c86Xn57fJTQd7spIPzxDGC1OGAqC-/w400-h400/IMG_9787.JPG" width="400" /></a></div>The actual dish arrived filled with soup to the brim that you can't even see the fish slices. The fresh and flaky fish slices were cooked with preserved vegetables, straw mushrooms and red chillies. Not sure what fish was used...the texture felt like it was </span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">sang yue</span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> (snakehead/</span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">haruan</span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">) or </span></span></span></span></span></span></span></span><i>toman</i><span style="vertical-align: inherit;"> (giant snakehead) </span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">but it could also be any type of firm, flaky, white fish like grass carp </span></span></span></span></span></span></span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">or grouper.</span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzcKyImh3KzZnephEMsrWst29O8W4HC4cz2VMGVU1Leqxjxh_JcPbir889rj5dZo6VCkfLH4DzS6YXDo-EUiqou3BCRKWdxj_jXe5FkAib6qL7u2pITIgNG480cS-azq8GG-jbEh_qjjK2jPf-MXnoZKFg62n2dmt5uyWmTj07wOvR2eesbhBKxa6RTBgL/s4000/IMG_9788.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzcKyImh3KzZnephEMsrWst29O8W4HC4cz2VMGVU1Leqxjxh_JcPbir889rj5dZo6VCkfLH4DzS6YXDo-EUiqou3BCRKWdxj_jXe5FkAib6qL7u2pITIgNG480cS-azq8GG-jbEh_qjjK2jPf-MXnoZKFg62n2dmt5uyWmTj07wOvR2eesbhBKxa6RTBgL/w400-h400/IMG_9788.JPG" width="400" /></a></div>The broth had this tangy and very appetising note to it that I loved. It'll open up your appetite for more and I found myself going for a second bowl of soup coz it was so good. The preserved vegetables looked like the </span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">suan cai fish</span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> dish that <a href="https://phonghongbakes.blogspot.com/"><i><span style="color: #3d85c6;">phonghong (used to) bake</span></i></a> mentioned the other day at <a href="https://phonghongbakes.blogspot.com/2023/11/fish-with-you.html"><i><span style="color: #3d85c6;">Fish With You</span></i></a>. <span style="color: #3d85c6;"><i> </i></span>Not 100% sure if this </span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">suan cai</span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> is the same as our </span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">haam choy </span></span></span></span></span></span></i>(salted vegetables/ pickled mustard greens) here but it tastes similar (except this one is more leafy).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBvVa1QwqriDhXD4X9Oc78W613w4-ZsCA95CMG-B6U4k-cEWdFzZBCW7Dk9lDGJRaKfptQBSYS9wbVrkJgzQ8QirNxuVc8KbE6j9uf53vlBNKDCSXalqJotZO-bScL1Je4ns5flOLkMLLdGMH0SHD3MU41Nwnw0XjLbOjrTN4RnIp4NhhNclC-8VDSFk4/s4000/IMG_9784.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBvVa1QwqriDhXD4X9Oc78W613w4-ZsCA95CMG-B6U4k-cEWdFzZBCW7Dk9lDGJRaKfptQBSYS9wbVrkJgzQ8QirNxuVc8KbE6j9uf53vlBNKDCSXalqJotZO-bScL1Je4ns5flOLkMLLdGMH0SHD3MU41Nwnw0XjLbOjrTN4RnIp4NhhNclC-8VDSFk4/w400-h400/IMG_9784.JPG" width="400" /></a></div>A second pork dish of </span></span></span></span></span></span><b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Braised Pork Belly with Preserved Vegetables</span></span></span></span></span></span></b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> @ RM43.80 was ordered at the request of one of the diners (an uncle). I didn't taste the pork belly (coz I don't like fatty meat but it looked tender enough). The preserved vegetables of </span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">mui choy </span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">was soft and well infused with the flavours of the broth but would have liked to see the sauce a little thicker (and stickier) to </span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">hang onto</span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> the meat better.</span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3G9jGEhUG-10rL-wmGj8QO4RohYz0XgAGHDEl0Mh8_TzBcE2sLn1YfAqEmQRJCI107__KBz4RuedI10V7MD4lpPCzs-HAhobWd-I5MTGwN1rhbjlb0Sr7wOVM5fR_044Y4mAj86AAwu1ovIJ9Pxr0iZ-MDK0IZHBlrBQR75t-l5QbISQQneZ5mJFr9bD/s4000/IMG_9781.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3G9jGEhUG-10rL-wmGj8QO4RohYz0XgAGHDEl0Mh8_TzBcE2sLn1YfAqEmQRJCI107__KBz4RuedI10V7MD4lpPCzs-HAhobWd-I5MTGwN1rhbjlb0Sr7wOVM5fR_044Y4mAj86AAwu1ovIJ9Pxr0iZ-MDK0IZHBlrBQR75t-l5QbISQQneZ5mJFr9bD/w400-h400/IMG_9781.JPG" width="400" /></a></div>The </span></span></span></span></span></span></span></span><b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Stewed Spinach Beancurd with Wild Mushrooms in Abalone Sauce</span></span></span></span></span></span></span></span></b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> @ RM33.80 (yet another of their signature dishes) was a dish of braised assorted mushrooms (there were shiitake, eryngii, shimeji, button & wood ear mushrooms) with fried spinach tofu, broccoli and carrots.</span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkokaMYuJRs1BS3KfYG4CA8KShzZUCCdnp23XrfpQF1sxj70ZL5zANRXSkFcJyyzFfQ3PaWuszwyGZ59GISbDKoOCRgMWHG0b5xYLvVfPypW7DEZ_EgUMBfDwtDQXIujU-U09W0GR_w5oTldKhHpXucpVl6eb9HeqPEShc671hqjpT3e539W_ALoTNH2p/s4000/IMG_9785.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkokaMYuJRs1BS3KfYG4CA8KShzZUCCdnp23XrfpQF1sxj70ZL5zANRXSkFcJyyzFfQ3PaWuszwyGZ59GISbDKoOCRgMWHG0b5xYLvVfPypW7DEZ_EgUMBfDwtDQXIujU-U09W0GR_w5oTldKhHpXucpVl6eb9HeqPEShc671hqjpT3e539W_ALoTNH2p/w400-h400/IMG_9785.JPG" width="400" /></a></div></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Although the dish was decent in taste, it was disappointing</span></span></span></span></span></span></span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> in the sense that I was expecting to see the </span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">special/different </span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">spinach beancurd but what came didn't quite look like ones shown in the menu. I think they used normal fried silken tofu but can't be sure since I didn't get to eat any (there were very few pieces of it as you can see).</span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><div><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMfwANmE_79dIec9neV8C9RKygQlvNLI9XFg3dlRqvUDnlNGQkFRGqMb1vLZIQgj2ITLNK3emtpPPD8oOSbMFB66S4AjxvYoYWqtOqeXZGKJ4BlFDjtiIXhdq5PzLGutrz7TofTnvUh5OEkKwFcPB2jsH6FNHdbxfU0EtyLF50Ag3AR53lgWXUEDeFA-L/s4000/IMG_9790.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMfwANmE_79dIec9neV8C9RKygQlvNLI9XFg3dlRqvUDnlNGQkFRGqMb1vLZIQgj2ITLNK3emtpPPD8oOSbMFB66S4AjxvYoYWqtOqeXZGKJ4BlFDjtiIXhdq5PzLGutrz7TofTnvUh5OEkKwFcPB2jsH6FNHdbxfU0EtyLF50Ag3AR53lgWXUEDeFA-L/w400-h400/IMG_9790.JPG" width="400" /></a></div>A highly popular and commonly ordered dish here is the </span></span></span></span></span></span><b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Stir-Fried Bentong String Beans with Minced Pork</span></span></span></span></span></span></b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> @ RM28 (</span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">sorry for the not-so-ideal photo</span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">). My </span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">gold standard </span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">for this dish has always been the one at </span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Esquire Kitchen </span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">when I first ate it (they probably should be credited for bringing this dish to fame...</span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">hehe</span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">). Glad to report that the one here is just as good.</span></span></span></span></span></span></div><div><br /></div></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjvAmMO8H7NS1FdipHM_7C_hVtkqYZ99xCgW_a1pN4t1P0eiyzMsg7I1Cp6rlAoHcsqdIaE3S0U2GZ5jiFw8CREONH40nZrxowuTmldX2Z5ap84MKM29_lgCd53EIH1I9UitJbaBhvfaSYkCBUTNGeKJ6bActeveS3CfKaI4Y1CYjg8HmHJtiySECMS9z/s4000/IMG_9782.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjvAmMO8H7NS1FdipHM_7C_hVtkqYZ99xCgW_a1pN4t1P0eiyzMsg7I1Cp6rlAoHcsqdIaE3S0U2GZ5jiFw8CREONH40nZrxowuTmldX2Z5ap84MKM29_lgCd53EIH1I9UitJbaBhvfaSYkCBUTNGeKJ6bActeveS3CfKaI4Y1CYjg8HmHJtiySECMS9z/w400-h400/IMG_9782.JPG" width="400" /></a></div>Next was another soupy dish of </span></span></span></span><b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Amaranth with Century Egg & Salted Egg in Superior Soup </span></span></span></span></b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">@ RM28.80 (also one of their signature dishes), a two-in-one dish (of vegetable and soup) that's always welcomed.</span></span></span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFoMKFjgCNu-ZlhBIRUCewzuH7YUP5WU0iQP94K3LgeZJGJ2MP5Jn1koMQYOrQFaM-YwR0ynY7HwzHYBWIrQncZQQFMjj8_I9cnMRsu9n2fjGTOkCPXu_A9p9cDJNjj7yWnL-sBGXV76KPj5gl1OUGtfRGjAGNLRoWe6qCGxFSb8SpzcRdblTyfnhOHbK/s4000/IMG_9791.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFoMKFjgCNu-ZlhBIRUCewzuH7YUP5WU0iQP94K3LgeZJGJ2MP5Jn1koMQYOrQFaM-YwR0ynY7HwzHYBWIrQncZQQFMjj8_I9cnMRsu9n2fjGTOkCPXu_A9p9cDJNjj7yWnL-sBGXV76KPj5gl1OUGtfRGjAGNLRoWe6qCGxFSb8SpzcRdblTyfnhOHbK/w400-h400/IMG_9791.JPG" width="400" /></a></div>It's a soup that warms the soul but (unfortunately) after an earlier much more tantalising soup (with fish slices), this one will obviously come up a little short. Again, it looked nothing like the photo in the menu. I think they served it with too much soup (too diluted) and not enough salted egg yolk.</span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKU2-7ZqFgjFZ9r9JShCycnNg1O0hAPD9Rc_uUbsZWXllxm8ZFxKSICiCCLvINdc9omWAyWhX8AttigJBjDxfx1Mojp-XmfbLMG1Yfrubao6bQp1eEko9VM88Q-OmsUIrnBc5Y5BtwckPCkbu-RwBxRTKeRcIQBqBIEpxVcNcOxjkMJR12lypxczL74f8X/s4000/IMG_9789.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKU2-7ZqFgjFZ9r9JShCycnNg1O0hAPD9Rc_uUbsZWXllxm8ZFxKSICiCCLvINdc9omWAyWhX8AttigJBjDxfx1Mojp-XmfbLMG1Yfrubao6bQp1eEko9VM88Q-OmsUIrnBc5Y5BtwckPCkbu-RwBxRTKeRcIQBqBIEpxVcNcOxjkMJR12lypxczL74f8X/w400-h400/IMG_9789.JPG" width="400" /></a></div>Rounding up our meal was the final dish of </span></span></span></span></span></span></span></span><b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Deep-Fried Pumpkin with Salted Egg Yolk</span></span></span></span></span></span></span></span></b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> @ RM22.80 which had thick strips of deep-fried pumpkin and there were a good 15 slices (based on the way it was stacked up like a pyramid). It was a perfect amalgamation of sweet and savoury flavours....sweetness of the golden pumpkin with the savoury, crisp salted egg coating that was moreishly fragrant. It was so good that an aunt asked for a second piece immediately when I was serving/distributing the golden goodness to our guests. I've to agree with her as this was the best dish of the day for me. ^o^</span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: start;"><b><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">My Personal Opinion</span></span></span></span></span></span></i></b></div><div style="text-align: start;"><b><i><br /></i></b></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">It has been a long time since I last dined here remembering that I weren't that impressed with their rice and noodle dishes before (preferring similar dishes at </span></span></span></span></span></span><a href="https://eatwhateatwhere.blogspot.com/2016/08/revisit-din-tai-fung-pavilion.html"><i><span style="color: #3d85c6;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Din Tai Fung</span></span></span></span></span></span></span></i></a><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> instead then) but am pleasantly surprised (and impressed) by the taste of what they offer now. I guess with over 20 outlets nationwide (both </span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Dragon-i</span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> and </span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Canton-i</span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">) over the years, they must be doing something right.</span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Many restaurants standard (and taste) of food tend to dip over time but this one seems to have gotten better from what I remember (and tasted)...and that should be the way, to keep improving and not let their food go <i>stale</i> (and I don't mean it in the literal sense).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphgEyYSJXBajKeZqsbh8cUV24ysWq9X7Ft_oNYCjE8GLW4hub55F2c4mH8oTCbP6r7d6zPp0cUCZlH-8KumnmaRmnQ7ExiQfxctxqroVDXdLDLj5eKeD7F13kB3qtDxMz0UVBjjikWZFj9LMtaZwde2onrM8DLbPhMFDO5pE5dpiOqVJNAPap-l_p5t4D/s4000/IMG_9796.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphgEyYSJXBajKeZqsbh8cUV24ysWq9X7Ft_oNYCjE8GLW4hub55F2c4mH8oTCbP6r7d6zPp0cUCZlH-8KumnmaRmnQ7ExiQfxctxqroVDXdLDLj5eKeD7F13kB3qtDxMz0UVBjjikWZFj9LMtaZwde2onrM8DLbPhMFDO5pE5dpiOqVJNAPap-l_p5t4D/w400-h400/IMG_9796.JPG" width="400" /></a></div>From what I tried, the top three dishes (for me) were the <i>deep-fried pumpkin with salted egg yolk, stewed sliced fish with preserved vegetables </i>and <i>sauteed diced chicken with dried flower chilli</i>...in that particular order! I was told the cost of the meal (for two tables) inclusive of rice, tea and charges/taxes came up to around RM900, not cheap but the good taste of the food more than makes up for it. I'm certainly <i>game</i> to return for another meal here. ^_*</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Dragon-i Restaurant</b></div><div style="text-align: justify;">Lot No 1-29 First Floor</div><div style="text-align: justify;">Sunway Velocity Mall</div><div style="text-align: justify;">Lingkaran SV Jalan Cheras</div><div style="text-align: justify;">55100 Kuala Lumpur</div><div style="text-align: justify;">Tel: 03-9770 1588</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com6tag:blogger.com,1999:blog-7834220008218845143.post-56967814008571230792023-11-20T11:39:00.012+08:002023-11-20T12:31:25.851+08:00Lam Kee Wantan Mee @ Taman Muda<div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">I first tasted this excellent wantan mee by chance when I ordered it through </span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">ShopeeFood</span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> and blogged about it </span></span></span></span></span></span></span></span></span></span><a href="https://eatwhateatwhere.blogspot.com/2022/08/lam-kee-wantan-mee-taman-seraya.html"><i><span style="color: #3d85c6;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">here</span></span></span></span></span></span></span></span></span></span></span></i></a><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">...and it remains one of my favourite go-to delivery for wantan mee.</span></span></span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: justify;">So, <span style="vertical-align: inherit;">I came with my husband one morning to </span><span style="color: red;">Lam Kee Wantan Mee @ Taman Muda</span><span style="vertical-align: inherit;"> (to the stall proper) for a dine-in breakfast. I listed it previously as </span><i>Taman Seraya</i><span style="vertical-align: inherit;"> coz that was the address provided in </span><i>ShopeeFood</i><span style="vertical-align: inherit;"> but </span><i>Google</i><span style="vertical-align: inherit;"> address lists it as </span><i>Taman Muda </i><span style="vertical-align: inherit;">(these two </span><i>taman</i><span style="vertical-align: inherit;"> must be right next to one another</span>).</div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdP0r1gz3YdNtG9TGWpUDsn_qWPe7XI8iWb-3-GYGSVQjwqzuzHAqVz8b8AE2POo6OvhJ4e8Rga9xpMVaJZF-GYbK3ldLOgew7otHXR-ZoqjAYXMr_w3KyeNxH6xdmnMoVw3h1c8DHqOgubtO-ruwcCnjPnYCaRWXZcf7RRQDw-T3EYrKsO0wIH_bKJ3n/s4000/IMG_9734.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdP0r1gz3YdNtG9TGWpUDsn_qWPe7XI8iWb-3-GYGSVQjwqzuzHAqVz8b8AE2POo6OvhJ4e8Rga9xpMVaJZF-GYbK3ldLOgew7otHXR-ZoqjAYXMr_w3KyeNxH6xdmnMoVw3h1c8DHqOgubtO-ruwcCnjPnYCaRWXZcf7RRQDw-T3EYrKsO0wIH_bKJ3n/w400-h400/IMG_9734.JPG" width="400" /></a></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Taman Muda</span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> is home to a morning market, so it's extra crowded during the mornings with people doing their marketing. That said, be prepared to encounter difficulty in finding parking as well as seats as the food places here are packed with market goers hungry for breakfast after completing their marketing spree.</span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">The place is a pretty small stall situated in the centre of the street known as <i>wai sek kai </i>or <i>glutton street </i>(with access from both sides, meaning you can walk through or enter and exit onto the street from both sides). Be prepared to wait for a table (especially during peak breakfast hours) since the place is very small (with no more than 10 tables suitable for small groups of 2 - 4 pax). Luckily, we didn't have to wait too long though 15 minutes felt like an eternity standing in that tiny space (and under the sun occasionally).</span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnf_OY0Q2-xRjd_HawRBu5RvKzh3miXpobDidNwwZnuhtmG65xMyUKrCfbjdJBT9gyv-TdeoeodKXiWNi3CQ-GloQ2QpBvs4MITj8vdcRU62zVRFKxCxS7hCLnk5M9vfaic6USPkN0o8GswrmN-j5LqZZdsnMdkHRzS-MODUH5FAmzi83zYByozJPqGUf/s4000/IMG_9735.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnf_OY0Q2-xRjd_HawRBu5RvKzh3miXpobDidNwwZnuhtmG65xMyUKrCfbjdJBT9gyv-TdeoeodKXiWNi3CQ-GloQ2QpBvs4MITj8vdcRU62zVRFKxCxS7hCLnk5M9vfaic6USPkN0o8GswrmN-j5LqZZdsnMdkHRzS-MODUH5FAmzi83zYByozJPqGUf/w400-h400/IMG_9735.JPG" width="400" /></a></div>Once we got our seat (and being familiar with what they have since I've ordered it through delivery before), I quickly ordered two plates of wantan mee and a side of soup dumplings for the two of us. I got the <b><i>Char Siew</i> Wantan Mee</b> @ RM8.50 (estimated) for my husband.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0XiZBvl6Jyl9Ca_eSyTUJnGma12oIGti7Akod9qVDO_Aa2nykThMQY_JcflLFDCyXmlOGE5VMh2z2g-V3F4qr1HHlojrxkPrdFA-vTyHsapJiQ0UPD2dQrVIIBkqOdSxO3Uun9qhBLieTV_hloHT8PvktegePrWL5C8k1WKQNdfNtNlLgcQDBcmNoWTN/s4000/IMG_9736.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0XiZBvl6Jyl9Ca_eSyTUJnGma12oIGti7Akod9qVDO_Aa2nykThMQY_JcflLFDCyXmlOGE5VMh2z2g-V3F4qr1HHlojrxkPrdFA-vTyHsapJiQ0UPD2dQrVIIBkqOdSxO3Uun9qhBLieTV_hloHT8PvktegePrWL5C8k1WKQNdfNtNlLgcQDBcmNoWTN/w400-h400/IMG_9736.JPG" width="400" /></a></div>It was as good as when I ordered it through delivery. The lean but very tender <i>char siew</i> was well caramelised with good flavours. I'm sure some would prefer a slightly fattier <i>char siew </i>but I was perfectly fine with it as long as it's tender...and it was irreproachably tender. Just look at the glistening, charred end...so <i>yum</i>! ^.^</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbGFmptRBeLifU-JbgxSFMIhzpJlx9_t6Uy4SC6OdEyb9T0TnHmAAX1ISUrmiZymgqjYE7afIKmdifD3qKWClNgVTsnsrY3TJqoLenJ-21yYG-9YP4qeBigcKILcizOpe5E6bjZkj880moJZ5Rn0Iqvv8i9PdR2EmFLM7VTGBsEevRFPM_zrMFFeIwWEi/s4000/IMG_9737.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbGFmptRBeLifU-JbgxSFMIhzpJlx9_t6Uy4SC6OdEyb9T0TnHmAAX1ISUrmiZymgqjYE7afIKmdifD3qKWClNgVTsnsrY3TJqoLenJ-21yYG-9YP4qeBigcKILcizOpe5E6bjZkj880moJZ5Rn0Iqvv8i9PdR2EmFLM7VTGBsEevRFPM_zrMFFeIwWEi/w400-h400/IMG_9737.JPG" width="400" /></a></div>Even better than the <i>char siew wantan mee </i>was the <b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Pork Ribs Wantan Mee</span></span></b> @ RM9.50 (estimated) which is very popular here. Many wantan mee stalls offer <i>char siew </i>but only a few would have pork ribs on their menu.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXwxHuaT0XOR8Y4gmEwM8N8iJ7vUkd2Txn5k8WGAmXyAuvQRrfBpGkUmQ0C4dXTw9UWfWzsbRGPsrPY0aqipPI43QfKXhCtlTbwVrXqvMdqb-fBe-QmurZ18CkGypIX6kUpqMKxRoqitVeW97u3oAQbmUtZtNg26cpV-fcUjj8i8MHQv8d07L9KEDmw51/s4000/IMG_9738.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXwxHuaT0XOR8Y4gmEwM8N8iJ7vUkd2Txn5k8WGAmXyAuvQRrfBpGkUmQ0C4dXTw9UWfWzsbRGPsrPY0aqipPI43QfKXhCtlTbwVrXqvMdqb-fBe-QmurZ18CkGypIX6kUpqMKxRoqitVeW97u3oAQbmUtZtNg26cpV-fcUjj8i8MHQv8d07L9KEDmw51/w400-h400/IMG_9738.JPG" width="400" /></a></div>Although the ribs are not <i>fall-off-the-bone</i> tender like baby back ribs, they were still downright tender, sticky and sweet (but not too sweet) with a perfect caramelisation to bring out its fragrant and smoky flavours. It was so good that you'd want to lick every last bit of sauce from your chopsticks, fingers or bones on the ribs! Of course one would hope for more <i>char siew </i>or pork ribs but seeing the price and good taste, I'm willing to conveniently forget that <i>little flaw</i>. ^o^</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuxP41OWCdggCF1APIzqkA2V-oWRXJPAKJfIQdwUYja_io8JZfcShs0vBoWNdT5dVcPcEKdazWkHDENEsfvbhMwlAymBRN1XKf20YviKBwKV45fWHJQSBDNRSUU9ZFbmEh8TeQXiHWHzOPAWQbGQaO4UTdGOu9cO0atRSRtCYGt5YgPR4Vexq4fgdNW5C/s4000/IMG_9739.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuxP41OWCdggCF1APIzqkA2V-oWRXJPAKJfIQdwUYja_io8JZfcShs0vBoWNdT5dVcPcEKdazWkHDENEsfvbhMwlAymBRN1XKf20YviKBwKV45fWHJQSBDNRSUU9ZFbmEh8TeQXiHWHzOPAWQbGQaO4UTdGOu9cO0atRSRtCYGt5YgPR4Vexq4fgdNW5C/w400-h400/IMG_9739.JPG" width="400" /></a></div>The wantan mee is cooked to the right texture with a nice bite and the black sauce that's well balanced between savoury and sweet complements the noodles very well. The <i style="font-weight: bold;">soup wantans</i>, with a filling of just minced pork, were meaty and plump.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglU7_imuZbGywhb1BwJ88KQXRkUAKMDaRxuQM7lvxPIGVacPHi3XX02aKFLM22kOQ9ARoxENFCjnBJe2cLx7MJKE8iCYeHsZmypVe4JWirw4UqtQr04NeQ6l6U0g0giollCtSbd9QdK8UTc0nqLp-_lo6EQiCB8B_wi0I0-q3nz0qj0IrjOAQdSPWER2FA/s4000/IMG_9740.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglU7_imuZbGywhb1BwJ88KQXRkUAKMDaRxuQM7lvxPIGVacPHi3XX02aKFLM22kOQ9ARoxENFCjnBJe2cLx7MJKE8iCYeHsZmypVe4JWirw4UqtQr04NeQ6l6U0g0giollCtSbd9QdK8UTc0nqLp-_lo6EQiCB8B_wi0I0-q3nz0qj0IrjOAQdSPWER2FA/w400-h400/IMG_9740.JPG" width="400" /></a></div>Our extra order of <b>Soup Dumplings </b>were also adequately filled with pork mince and and you can see (and taste) the sizeable chopped fresh prawns in the mix. Only downside was the soup tasting a bit too peppery.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Our breakfast came to RM26.20 in total for two plates of wantan mee with soup dumplings and a <i>kopi-o-ping</i> making up the balance. Besides <i>char siew </i>and pork ribs, they also offer <i>poached chicken</i>, <i>chicken feet & mushrooms </i>and <i>curry chicken</i> wantan mee (the latter is served separately in a bowl).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCchIZB4O9tVgDss4g3aj8QIiE3NRKO4FApMlCq-bAalTDrAcDuAPbt0AeHJKRT0Nn9BchziCpFXTeX7S4GzKMEjkckJBPctVvVxL5LWQBWE0fgNB7Go7SZ0k0EYza5buYvkctei41ocKEDfhFgchoYoET2ivKCfIV40HHQuEauG4xQJUfhkWD8cidnhSK/s4000/IMG_9741.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCchIZB4O9tVgDss4g3aj8QIiE3NRKO4FApMlCq-bAalTDrAcDuAPbt0AeHJKRT0Nn9BchziCpFXTeX7S4GzKMEjkckJBPctVvVxL5LWQBWE0fgNB7Go7SZ0k0EYza5buYvkctei41ocKEDfhFgchoYoET2ivKCfIV40HHQuEauG4xQJUfhkWD8cidnhSK/w400-h400/IMG_9741.JPG" width="400" /></a></div>Just to entice you further and make you drool, we were fortunate to be there at the right time to catch this <i>sight of awesomeness</i>....of the <u>charcoal-roasted</u> <i>char siew </i>and pork ribs coming out of the roasting oven. Confirmation then that it's charcoal-roasted (no wonder it tastes so good) coz I saw a pile of charcoal ash left behind (underneath the roaster). This turned out to be the last batch to be made for the day (as we saw the roaster being carried away to be kept in a house opposite their stall). This stunning tray of well caramelised strips of <i>char siew </i>is certainly a thing of beauty...<i>I want to take you home lah</i>! ;P</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_YlKRzAzVSpN1TttMwjGSPxFpqeyrH1HOlj116hRkToGgL1pYYchZSTez1-W_IrDma58mETpnrL5LvoGXm3cicLWbjBsIg0XHRgIYlSRIMj9XNmMl0ecjkZe1MJSozKa8TZkrdKkXhg29kMLeXS2CwSr1bAzk_gZD2MYrOPWaeOD2FTRup1xYZg4hZ_F/s4000/IMG_9742.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_YlKRzAzVSpN1TttMwjGSPxFpqeyrH1HOlj116hRkToGgL1pYYchZSTez1-W_IrDma58mETpnrL5LvoGXm3cicLWbjBsIg0XHRgIYlSRIMj9XNmMl0ecjkZe1MJSozKa8TZkrdKkXhg29kMLeXS2CwSr1bAzk_gZD2MYrOPWaeOD2FTRup1xYZg4hZ_F/w400-h400/IMG_9742.JPG" width="400" /></a></div>Equally beautiful was this big bowl of smoky, caramelised ribs beside the <i>char siew</i>, sitting in a pool of sticky-sweet black sauce, that's enough to get anyone salivating (only those not freaked out by the overly dark caramelisation, of course). The man tasked with the prepping of the meat was seen basting the sauce over and over again on the slabs of meat. That's <i>liquid gold </i>rght there...which will offer a lovely sticky glaze over the ribs when served (we probably might even get a little spooned over the sauce for the noodles for that extra umami flavour).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><b><i><br /></i></b></div><div style="text-align: justify;">This is a very good spot for <i>char siew wantan mee</i>....but an even greater spot for <i>pork ribs wantan mee </i>if you're in the area. The pork ribs are not to be missed. If the photos of the glossy, well caramelised <i>char siew </i>and pork ribs don't get you salivating, I don't know what will! ^_~</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">But having to wait for a table and getting stuck in traffic afterwards (due to the morning rush of market goers) isn't something I look forward to particularly. Better to just <i><strike>tapau</strike> </i>get my husband to <i>tapau</i> or order delivery...<i>lol</i>. They say it's one of the best wantan mee in <i>Cheras </i>and I've to agree it's right up there with some of the good ones I've tried elsewhere. Who doesn't want a piece of <i>charcoal-roasted meat, eh</i>? ;)</div><div style="text-align: justify;"><b><i><br /></i></b></div><div style="text-align: justify;"><b>Lam Kee Wantan Mee</b></div><div style="text-align: justify;">Jalan Bunga Tanjung 10A</div><div style="text-align: justify;">Taman Muda</div><div style="text-align: justify;">Cheras</div><div style="text-align: justify;">56100 Kuala Lumpur</div><div style="text-align: justify;">Tel: 012-648 1266</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com6tag:blogger.com,1999:blog-7834220008218845143.post-76378191380215436652023-11-17T23:02:00.001+08:002023-11-17T23:04:02.769+08:00Eateries to Avoid in Pandan Indah<div style="text-align: justify;">As I live in <i>Pandan Indah</i>, it goes without saying that I would eat on a daily basis the places in my neighbourhood the most often as it's obviously the most convenient without having to travel far. My <i>taman</i> is not as affluent as some other neighbourhoods and we don't have celebrated, renowned cafes or eateries here. We have a few good places to eat but chances of bumping into one that's not good is much higher....and here are just some places I tried recently that I thought you should not waste your money...or your calories on.</div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><b>#1 - Zhang Lao San Beef Noodle</b></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2v7nSF-52z5XmGwJzSXTN8UHa-pjErnCoXZhwPVCvJ6Ol_Ss07y-Ka5Bz_QWm9Cn056uJXf8FIUMI7cH-0gpG_gRyg3nrNRNL8o46Mad390xmFnrh9ykoXsvSGrFqC3kU20rQFUG9fv88ofc7aBgfJZXwz_59GVCXN3OET9IS_bJOhu02tFAYL2k6OBk/s4000/IMG_9708.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2v7nSF-52z5XmGwJzSXTN8UHa-pjErnCoXZhwPVCvJ6Ol_Ss07y-Ka5Bz_QWm9Cn056uJXf8FIUMI7cH-0gpG_gRyg3nrNRNL8o46Mad390xmFnrh9ykoXsvSGrFqC3kU20rQFUG9fv88ofc7aBgfJZXwz_59GVCXN3OET9IS_bJOhu02tFAYL2k6OBk/w400-h400/IMG_9708.JPG" width="400" /></a></div>You won't find many places offering beef noodles as beef is something that not all Chinese would eat either out of religious beliefs or they just don't fancy the taste of it. I can only think of two speciality beef noodles standalone shops here, one (more well-known for <a href="https://eatwhateatwhere.blogspot.com/2014/12/yang-mooi-beef-ball-noodles-pandan-indah.html"><i><span style="color: #3d85c6;">beef ball noodles</span></i></a>) has been around for a very long time and is still going strong and the other used to be the now-closed <i><a href="https://eatwhateatwhere.blogspot.com/2019/03/chang-kitchen-beef-noodle-pandan-indah.html"><span style="color: #3d85c6;">Chang Kitchen</span></a></i> (with perhaps one or two hawker stalls). But just as one speciality beef noodle closes, <i>Zhang Lao San Beef Noodle</i> opened up not long after.<br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipb8xovx2AJ2gmbnc8a7-DKgtPJo-WdQ88K2LpBygUox-Ay7Tc3Ra4tlQ9mOYzzlaQXmsWXMTRIZIN8M9dCMuVmLl3g6HJ7d-kCPXrnPR4JGIE4jgRWKN5v38nXWvgJQdgtAGeTDbKGjCxsWvi747DrISOeLqFcK_IAgzcrejE0b47yy3EX6UuBFQZCu7C/s4000/IMG_9709.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipb8xovx2AJ2gmbnc8a7-DKgtPJo-WdQ88K2LpBygUox-Ay7Tc3Ra4tlQ9mOYzzlaQXmsWXMTRIZIN8M9dCMuVmLl3g6HJ7d-kCPXrnPR4JGIE4jgRWKN5v38nXWvgJQdgtAGeTDbKGjCxsWvi747DrISOeLqFcK_IAgzcrejE0b47yy3EX6UuBFQZCu7C/w400-h400/IMG_9709.JPG" width="400" /></a></div>So I stepped into this new beef noodle place one morning and since I'm not into beef innards, I ordered the <b>Dry Braised Beef Noodles </b>(RM13.80). Not sure if the braised beef was <i>ngau lam </i>aka beef brisket or some other parts due to the often inaccurate English translation from Chinese (in the menu). Anyway what came was the worst beef noodles I've ever eaten.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLXwWCMqI0kX6_lN671G6iVEfIi9n8E-4zzIa5ue1GdILwVp3dDgjSBZa_7ykIDSqgMpuDwSLohV6Q7k5oSsYGfaBdwT5VZKs1PE_6oe2seikJl4ZV5PxshTU65VeMFfAY2lA9gyxq-aZfasKz4NLE_thOupWlnRCltFrjug7e8ivfhyphenhyphenhNS7U0blxfXsX/s4000/IMG_9710.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLXwWCMqI0kX6_lN671G6iVEfIi9n8E-4zzIa5ue1GdILwVp3dDgjSBZa_7ykIDSqgMpuDwSLohV6Q7k5oSsYGfaBdwT5VZKs1PE_6oe2seikJl4ZV5PxshTU65VeMFfAY2lA9gyxq-aZfasKz4NLE_thOupWlnRCltFrjug7e8ivfhyphenhyphenhNS7U0blxfXsX/w400-h400/IMG_9710.JPG" width="400" /></a></div>I would always order the dry noodles if I'm trying the beef noodles for the first time just in case the soup base is too intense in flavour, either in herbs or beef taste. But instead it was the sauce used for this dry beef noodles which had such a strong beefy smell and taste that it was practically inedible for me.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecIYRtdY8XA11w1DJNEvTmFjgGSyDXboSjmwUKDxFap1MyDGfmXV85Ic6TIGimv4-q7yUcdv-9-86BUSE1-JwJDnKJHEN9faCil2G8p1Aq1MRjc_RVhPItNFgNiXvfpqiJYCJ2OpX7wDTbfZQrQ0DXGEI3TmpkXXciDLF39j3UoP8iP11KGGCt2wn3w6I/s4000/IMG_9711.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecIYRtdY8XA11w1DJNEvTmFjgGSyDXboSjmwUKDxFap1MyDGfmXV85Ic6TIGimv4-q7yUcdv-9-86BUSE1-JwJDnKJHEN9faCil2G8p1Aq1MRjc_RVhPItNFgNiXvfpqiJYCJ2OpX7wDTbfZQrQ0DXGEI3TmpkXXciDLF39j3UoP8iP11KGGCt2wn3w6I/w400-h400/IMG_9711.JPG" width="400" /></a></div>I had to dunk it into the bowl of soup given to <i>wash away</i> that overly beefy taste that was so off-putting. My mom doesn't eat beef for that very reason, she says it's "<i>chow sow</i>", a term used by non-beef eaters to refer to the overly beefy taste and smell that they cannot tolerate. I used to tell her that good beef doesn't taste like that (but now I can understand exactly what that taste/smell is like to them).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUhLrEFIldVbphKslKHMZHSHRnkuOGcHsG3uf4APZY27vkFKiJIzaIdfsfMPpmndSbZg6MS_Z4NHg6wOJDJuSQtbN66sc9c0ITmWM0w1mrenpwM1x-9mHSz6wKFDxRz2R0e3Y__sRJVylyB0CvUGJiF6OIzHQgtFxKuUDZVKX-8OXDgNqUFdsb0vhoJCp/s4000/IMG_9715.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUhLrEFIldVbphKslKHMZHSHRnkuOGcHsG3uf4APZY27vkFKiJIzaIdfsfMPpmndSbZg6MS_Z4NHg6wOJDJuSQtbN66sc9c0ITmWM0w1mrenpwM1x-9mHSz6wKFDxRz2R0e3Y__sRJVylyB0CvUGJiF6OIzHQgtFxKuUDZVKX-8OXDgNqUFdsb0vhoJCp/w400-h400/IMG_9715.JPG" width="400" /></a></div>You have a choice of ramen, <i>hor fun</i> or <i>mee hun</i> and I went with ramen since they didn't have <i>lai fun</i> which is usually what I'd have with beef noodles. The braised beef cubes (not slices!) was tender enough though but had parts that were a little fatty with some connective tissues! >_< The only saving grace was the nice chilli dip but even that couldn't save the disastrous dish.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Hi-QE7AiuMwqVrNjKFTsQdpYTG3PsRYaUYferthOs-0BTYBxhD6DVXDzRA3feiB44QXkGS0dTH3rz6TzWrEl89d9vCiuCHQCGgXdxXMJEWUteKq5xAPIqLgJokOXuBgvShVu0G84tx5lHMA6jzRKd6gjeFulU4fbps5Prhv5achKHgEkyXbV2z0LrlD3/s4000/IMG_9712.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Hi-QE7AiuMwqVrNjKFTsQdpYTG3PsRYaUYferthOs-0BTYBxhD6DVXDzRA3feiB44QXkGS0dTH3rz6TzWrEl89d9vCiuCHQCGgXdxXMJEWUteKq5xAPIqLgJokOXuBgvShVu0G84tx5lHMA6jzRKd6gjeFulU4fbps5Prhv5achKHgEkyXbV2z0LrlD3/w400-h400/IMG_9712.JPG" width="400" /></a></div>The soup (though looking very murky and robust) was thankfully not too herbally or beefy in taste but still way off what I would term a decent broth. The two chunks of radish was the only thing I mustered enough strength to finish. I was told by the ex-boss of the other (now-closed) beef noodle place (<i>Chang Kitchen</i>) and she said that this is <i>China-style</i> where the beef taste is very prominent but which many locals can't accept (I guess I'm one of them). In the end, I had to abandon the unfinished dish as I just couldn't take another bite.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Pg4p_WRe5nIeVbfSXuiFc0mnh68dtsVAwRXC0Wq558jGJHWlqmWHf6goosFhSmb_kI2-wcFDF09W0diijnPqzuANxB9f6BllJW_vjZ9EXwOPM2bj_VgIjQFtVBWyD58TNuT5rozygPIyI8iuNLIpPl-1Ey1l7RXbOnvMDLOfs7bcF7O3N8fAY8DlVYgp/s4000/IMG_9716.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Pg4p_WRe5nIeVbfSXuiFc0mnh68dtsVAwRXC0Wq558jGJHWlqmWHf6goosFhSmb_kI2-wcFDF09W0diijnPqzuANxB9f6BllJW_vjZ9EXwOPM2bj_VgIjQFtVBWyD58TNuT5rozygPIyI8iuNLIpPl-1Ey1l7RXbOnvMDLOfs7bcF7O3N8fAY8DlVYgp/w400-h400/IMG_9716.JPG" width="400" /></a></div>Worst still was when I ordered coffee, it came out from a machine! O_o I should have known better since it was right in front of me (they even dare put it in the front of the shop for everyone to see) but I thought they were for the fizzy drinks. Seeing how eerily quiet the place was, there were only two tables (of 1 -2 pax) occupied when I walked in till the time I left, I doubt they will last much longer.</div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><b>#2 - Kheong Kee Bak Kut Teh</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxvsUsPRCBf1wU-3WiWnRv73WbCy4tgI5WJE9VSjnocImcGmh44k81zdnbBANpY7wf-GAmzOfNPf9SC3YgSmMSNWd8u6BpRloLvfnxfxtBTBUm-lTrTCcElSZPKZKFkPMqPJWA4kmepMspxFjU4G4QTh9U6fchY5zV-1Ir1T_kqA35RREfz046sfV5AHU/s4000/IMG_9725.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxvsUsPRCBf1wU-3WiWnRv73WbCy4tgI5WJE9VSjnocImcGmh44k81zdnbBANpY7wf-GAmzOfNPf9SC3YgSmMSNWd8u6BpRloLvfnxfxtBTBUm-lTrTCcElSZPKZKFkPMqPJWA4kmepMspxFjU4G4QTh9U6fchY5zV-1Ir1T_kqA35RREfz046sfV5AHU/w400-h400/IMG_9725.JPG" width="400" /></a></div>Kheong Kee Bak Kut Teh</i> is not new but have been around for ages in my <i>taman</i>. They started out as a small shop before relocating opposite (just across the street) to its current larger space. When they were operating from a small shop, it was the neighbourhood's go-to<i> bak kut teh</i> place and we dined there often. Since their relocation though, we have not been back as regularly as we did before.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAh16sgom9ocJQj6_FAccr48j8dY0DxFazn4wQRTiDDBwc2xNBo77jiYTWOsGUeP0dSs1IqfX8z8oCDdueIWzL1FwVNfmlRNW26asBzjeCIyRwLGSasDxDsmi9s2LzPRP8O7Tj8wWt27k5CngCW-JVLHawHxAtoaq6RAOdPDTarAQZeIkp-ZF5U0cYBvFt/s4000/IMG_9724.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAh16sgom9ocJQj6_FAccr48j8dY0DxFazn4wQRTiDDBwc2xNBo77jiYTWOsGUeP0dSs1IqfX8z8oCDdueIWzL1FwVNfmlRNW26asBzjeCIyRwLGSasDxDsmi9s2LzPRP8O7Tj8wWt27k5CngCW-JVLHawHxAtoaq6RAOdPDTarAQZeIkp-ZF5U0cYBvFt/w400-h400/IMG_9724.JPG" width="400" /></a></div>But the last two times we did dine here (a couple of years ago), I remembered the food to be still passable. We had <i>Dry Bak Kut Teh</i>, Soup <i>Bak Kut Teh</i>, <i>Pork Stomach Pepper Soup</i>, <i>Onion Omelette </i>and vegetables of <i>Brinjal and Oyster Sauce Sang Choy </i>then.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLzCH6njid1MjYrKXQzufdKpzJoVJw8Kspkld36XP63dQ1TrJISj1CJP4S783tx5j9wXsmASz_H6HBddUQt_-fjlsXkaZx92WtwaFgfocRnyO9jHu4lHZrtXfRGKrq4_VQrjv2oP1lQ199IBxwXek3LbOIMFJqWmI998BbzWaS12uhGQdLAUx4tHh1uVx/s4000/IMG_9723.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLzCH6njid1MjYrKXQzufdKpzJoVJw8Kspkld36XP63dQ1TrJISj1CJP4S783tx5j9wXsmASz_H6HBddUQt_-fjlsXkaZx92WtwaFgfocRnyO9jHu4lHZrtXfRGKrq4_VQrjv2oP1lQ199IBxwXek3LbOIMFJqWmI998BbzWaS12uhGQdLAUx4tHh1uVx/w400-h400/IMG_9723.JPG" width="400" /></a></div>So we chose to have our dinner here again one evening. This time we ordered the <b>Dry <i>Bak Kut Teh</i></b> again (RM40 for minimum 2 pax), <b><i>Taufu</i> Brinjal with Dried Shrimp</b> (RM15) and <b>Oyster Sauce </b><i><b>Sang Choy</b> </i>(RM12) but the taste, to our dismay, had changed drastically. The most significant difference was the <i>Dry Bak Kut Teh</i> (you can see for yourself based on the photo itself). All the meat and innards were so tough and chewy and the sauce was off too. I was told (unconfirmed) that the place has changed hands. I suppose that explains why the taste is different. I also see <i>Google</i> reviews of people asking why the place has such good ratings when the food is so bad but little do they know that those good reviews were from before (under a different management). I guess I should have checked before coming here again. That's it...no next time!</div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><b>#3 - Paw Paw Cafe</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-B9zpcfFkPXzLn8I0Fy9Zsq-1oHH_TmDAIQrBOwTKhQcNTBhqR9XWo25pXvA5UAqmHZBtOuKgKxvxEH4tOkpZQXTtCu_Tq5TRZauP5gkdWEtWZF3X3GV-JLrra2jyib87MTvyyfvPPEEdgKX6X_iGnTf00MQB1cCTh3DnbpS0dQEev8uB41MQXDHFPwYZ/s4000/IMG_9707.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-B9zpcfFkPXzLn8I0Fy9Zsq-1oHH_TmDAIQrBOwTKhQcNTBhqR9XWo25pXvA5UAqmHZBtOuKgKxvxEH4tOkpZQXTtCu_Tq5TRZauP5gkdWEtWZF3X3GV-JLrra2jyib87MTvyyfvPPEEdgKX6X_iGnTf00MQB1cCTh3DnbpS0dQEev8uB41MQXDHFPwYZ/w400-h400/IMG_9707.JPG" width="400" /></a></div>We noticed this place, <i>Paw Paw Cafe</i> (that was situated above <i>Kheong Kee Bak Kut Teh</i>), when we had our last (and I meant literally our last) dine-in at <i>Kheong Kee Bak Kut Teh</i>. We walked up the stairs to find no-one at the reception counter or any customers there. There were only two staff (foreigners), one manning the drinks counter and the other, the kitchen staff/cook! The one at the drink counter was like half asleep and only realised a while later that we were there (too late to turn around now).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBl2xI7_HTfkyLJ0ybcSsCia8aVFmDBIxKPjwfsVKI9wNJTCZGeXKQt-Vyo_nAwJlW87tPY0aWBPdJmuniZbvqLgYPczRsfNNgukz9GYiKzhw6E1xUBIzL8bfDfmpk9PDrPl2prqmkqJrEmqQihLnQOS348pKGRPDKyGgazUJsIcy4C8NEaDkIrWzrijo/s4000/IMG_9717.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBl2xI7_HTfkyLJ0ybcSsCia8aVFmDBIxKPjwfsVKI9wNJTCZGeXKQt-Vyo_nAwJlW87tPY0aWBPdJmuniZbvqLgYPczRsfNNgukz9GYiKzhw6E1xUBIzL8bfDfmpk9PDrPl2prqmkqJrEmqQihLnQOS348pKGRPDKyGgazUJsIcy4C8NEaDkIrWzrijo/w400-h400/IMG_9717.JPG" width="400" /></a></div>I ordered the <b>Fish & Chips </b>(RM19.90). Again, I was swayed by the photo on <i>Google </i>(as the breaded fried fish looked fresh and flaky) before realising that 90% of the photos were posted by the same person. What I got instead was over-fried fish strips with a hard crumb texture and dry fish meat.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXtooZ7YR7JpFPYoV6D4bVDnFHNBg8rSf5jGR0igsBh33aPFfp1t8ZfwlVsuJ0rM3_YkxOU73GSg_QOKVH2dCX9TFbjXfKtMwpne15oB2W3AsOonzzI5fRXK80nTwgLqdVUYiHSJ69QPu6e6neO4UGQ_-wWyKMP383E1hA4rppEmrAIHE7lrrPrs73pVu/s4000/IMG_9718.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXtooZ7YR7JpFPYoV6D4bVDnFHNBg8rSf5jGR0igsBh33aPFfp1t8ZfwlVsuJ0rM3_YkxOU73GSg_QOKVH2dCX9TFbjXfKtMwpne15oB2W3AsOonzzI5fRXK80nTwgLqdVUYiHSJ69QPu6e6neO4UGQ_-wWyKMP383E1hA4rppEmrAIHE7lrrPrs73pVu/w400-h400/IMG_9718.JPG" width="400" /></a></div>Even worse was the overly dressed lettuce salad with Thousand Island dressing. Obviously the <strike>chef</strike> cook have not heard of the phrase "<i>less is more</i>"! >.< Everything on the plate either came out of a bottle (the black pepper dipping sauce and Thousand Island dressing) or is frozen (the fish strips and crinkle-cut fries).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVv94yYRvFdehsPJe-EXc1SjM93nCt4TqC9DjVCf3hTZC7c6OJQGxw-JIopPY2q728su_GNk-IdPQHvAm40lAs65eFEogFHPVoDZXXU5ZAVq4qT_eQ71FScmqJJTU0vMl6QycC0lpYMjIZ1eGb6ubyb9iKuxSWstK2-izyzoL_acjmm2vW3TeauvgemyRy/s4000/IMG_9720.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVv94yYRvFdehsPJe-EXc1SjM93nCt4TqC9DjVCf3hTZC7c6OJQGxw-JIopPY2q728su_GNk-IdPQHvAm40lAs65eFEogFHPVoDZXXU5ZAVq4qT_eQ71FScmqJJTU0vMl6QycC0lpYMjIZ1eGb6ubyb9iKuxSWstK2-izyzoL_acjmm2vW3TeauvgemyRy/w400-h400/IMG_9720.JPG" width="400" /></a></div>My son's <b>Seafood Aglio Set </b>(RM16.90) came with prawns and squid (of the frozen kind, of course) tossed in garlic and chilli flakes. It was run-of-the-mill in taste and presentation, a western food hawker stall can do better.</div><div style="text-align: justify;"><div><br /></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1pqSaAcj8XZchmlW3BrNAPDpz3mtHr-7REax2Py6b-w7_m2iYuj_qNEJYaY4w4psxvYS-9PUgeJ2uKYP1f0PmTOcB7WirwabGrmifQ-TTSLTbEWiLAby43gAjhCRtX1DLxHg608taP-YMj429CUhGukp8_VPFicPQKwrMf9VIf21CLXPRVIbe2KcpkLS/s4000/IMG_9721.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1pqSaAcj8XZchmlW3BrNAPDpz3mtHr-7REax2Py6b-w7_m2iYuj_qNEJYaY4w4psxvYS-9PUgeJ2uKYP1f0PmTOcB7WirwabGrmifQ-TTSLTbEWiLAby43gAjhCRtX1DLxHg608taP-YMj429CUhGukp8_VPFicPQKwrMf9VIf21CLXPRVIbe2KcpkLS/w400-h400/IMG_9721.JPG" width="400" /></a></div>The <b>Mushroom Soup</b> (RM3 was an add-on for the set) may look the part until you put a spoon through it and realise that it's watery like hell. It was totally unlike the ratings/photos left on <i>Google</i>. If you thought the cheap price tag is deserving of a watery mushroom soup, know that this was offered as an add-on at a special price.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXESP3C4Q8Ef7F19la6p4CDMkSpsgNSjeMDo7phEWmF-EbH9zje8mwxjz-guBaTNLhIOUI2Yuh0CLOuxQsbGbwO3U1Vbg2supr0ZlUOCrjlvEgcAnLWmgDAY_ntrlO4Ri19QnggdGHNfdN11w0YDwJUw2d6V2r4o9-Ar8GWfyPrh6Yw7_6KrV48BLJ6nhn/s4000/IMG_9721%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXESP3C4Q8Ef7F19la6p4CDMkSpsgNSjeMDo7phEWmF-EbH9zje8mwxjz-guBaTNLhIOUI2Yuh0CLOuxQsbGbwO3U1Vbg2supr0ZlUOCrjlvEgcAnLWmgDAY_ntrlO4Ri19QnggdGHNfdN11w0YDwJUw2d6V2r4o9-Ar8GWfyPrh6Yw7_6KrV48BLJ6nhn/w400-h400/IMG_9721%5B1%5D.JPG" width="400" /></a></div>We ordered two drinks but was billed for one only and even after we highlighted the error, the foreigner would rather not charge us than have to go through the trouble/extra work of amending/re-doing the bill again. That's the problem when the owner is no where in sight and the workers he/she employs have a "<i>I don't care</i>" attitude since their only concern is their fixed salary.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbFrrJExfOZxI5Nqs6_wyjhYkFp6T711_PedqW9BZ7d-h2nzD2uciTtmHRJ_yOfKdbKVi8nQB7-WHUHaBEgijxs-VM6YycakOGk9fA_96gaILxRgfjzK9-uPq5u1iOzPXHalpkK8tQyMhlqmJBNSR6AON15p_1gy9JyKpE8QC7WlQ9oMJs1_RoMXdu-C2/s4000/IMG_9722.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbFrrJExfOZxI5Nqs6_wyjhYkFp6T711_PedqW9BZ7d-h2nzD2uciTtmHRJ_yOfKdbKVi8nQB7-WHUHaBEgijxs-VM6YycakOGk9fA_96gaILxRgfjzK9-uPq5u1iOzPXHalpkK8tQyMhlqmJBNSR6AON15p_1gy9JyKpE8QC7WlQ9oMJs1_RoMXdu-C2/w400-h400/IMG_9722.JPG" width="400" /></a></div></div></div></div><div style="text-align: justify;">When we were halfway through our meal (and till the time we left), only one table (of three) got filled! Needless to say, anyone with a sane mind would know they can't survive like this (even if the rental is cheaper for the first floor). But the funny thing is, you'd see quite a few of such places in my neighbourhood (where they're totally deserted but yet remains open!). Rumours (unconfirmed, of course) are that such places may be a front for <i>laundering</i> purposes (and I don't mean the<i> clothes kind</i>) or some <i>unscrupulous acts</i>. When I see an eatery open without the owner/s anywhere in sight, it makes me think that the owner isn't concerned about profits or passionate about his business at all. If you're an owner, would you do that? Not be bothered if your investment goes bust? I think not.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I'm sure there are more <i>eateries to avoid</i> in my neighbourhood which (hopefully) I would not be lucky enough to try. So, here's me doing my little part for the good folks of <i>Pandan Indah</i> that they would not have to go through the not-so-good dining experience I had here...eateries that I would not be <i>caught dead in</i> again! >_<</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com6tag:blogger.com,1999:blog-7834220008218845143.post-26982767503457709072023-11-08T08:09:00.002+08:002023-11-09T22:24:01.224+08:00Hot Mom Kitchen (@ Restoran Bai Li Men) @ Pudu<div style="text-align: justify;">I first tried this place (relocated here from <i>Pandan Jaya</i>) when they were located in <i>Pandan Perdana</i> but their <i>stay</i> there was also shortlived (less than a year). Luckily, I had their contact number since they're in the habit of changing their daily specials (and we had to call ahead if we wanted to know what's on the menu for the day).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXyEzjLiyTGnX8hpljLw4j-yxAyDYQlV6QSKJ5No27knIb4XLTGgeiV2-74to9jhyphenhyphenffpVLH3gNoMhGAZeYO8_XzyPT_WBZKy4gKjtTbu4Txkbydq_GRkqPkhQ3hbRR9OdhZSH0qZUwn_d6Fdx6d0WfzqC36Lowo2CKO1hO96ee7nXnXNeYsAOYkP5I9gE/s4000/IMG_9631.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXyEzjLiyTGnX8hpljLw4j-yxAyDYQlV6QSKJ5No27knIb4XLTGgeiV2-74to9jhyphenhyphenffpVLH3gNoMhGAZeYO8_XzyPT_WBZKy4gKjtTbu4Txkbydq_GRkqPkhQ3hbRR9OdhZSH0qZUwn_d6Fdx6d0WfzqC36Lowo2CKO1hO96ee7nXnXNeYsAOYkP5I9gE/w400-h400/IMG_9631.JPG" width="400" /></a></div>Hot Mom Kitchen</i> have now moved to <span style="color: red;">Restoran Bai Li Men @ Pudu</span> and I've revisited a couple of times already (hopefully they can make it here although the place doesn't seem to be busy each time we visit). Not sure why is that (coz the food is really good) but, if I were to make a guess, I'd put it down to the prices (that's more premium than your standard hawker fare) and the fact they don't have social media presence (they do have <i>Facebook</i> but there are no active updates).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95Azhi5_aRprSHVEMPTFnzlQ1-g8sXoF3UTB_kBrVYUnVPzfQbCO5qEmBJHV7q3EX6WQoKRW3RRco4Zgo9zmaMIfdlLn_rs4oQIAsazsxc1R17RnvTXvIyN0PBXoj7klCZWpR-ybV2o-ljIBkfG3dJ5s3d8lPb_8NPGgUzGeajSCrHmTai-YsspqduSNo/s4000/IMG_9632.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95Azhi5_aRprSHVEMPTFnzlQ1-g8sXoF3UTB_kBrVYUnVPzfQbCO5qEmBJHV7q3EX6WQoKRW3RRco4Zgo9zmaMIfdlLn_rs4oQIAsazsxc1R17RnvTXvIyN0PBXoj7klCZWpR-ybV2o-ljIBkfG3dJ5s3d8lPb_8NPGgUzGeajSCrHmTai-YsspqduSNo/w400-h400/IMG_9632.JPG" width="400" /></a></div>After trying twice when they were at their previous location, I brought my extended family here on my third visit since my brother-in-law likes <i>Penang</i> food as this place specialises in food from up north (rather obvious from the word "<i>Penang</i>" in all their dishes). He has been looking forward to eating <b>Penang<i> Kway Chap</i></b> @ RM12 for a while now. This was where I first learned that the <i>kway chap</i> noodles actually come in dried form and curl up into rice rolls when they're cooked.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskMie2bGAmu17pLkm2EWgp7-qW6fPyUgoTKu67EnYyMJJtCrRe8OUm_lCK1PQjEvBDSBPGodVFcPHeZ6Vw8LUvdF9hSAwlK4uYUSrAfx3aVw8os-zK2_e2VshghV8HkxCx1vVtnfT4r0LyB_7WTBMWd-9jmtVYeSxxdCo__J8fBiBwK4Q9mVX3jVYMvMp/s4000/IMG_9633.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskMie2bGAmu17pLkm2EWgp7-qW6fPyUgoTKu67EnYyMJJtCrRe8OUm_lCK1PQjEvBDSBPGodVFcPHeZ6Vw8LUvdF9hSAwlK4uYUSrAfx3aVw8os-zK2_e2VshghV8HkxCx1vVtnfT4r0LyB_7WTBMWd-9jmtVYeSxxdCo__J8fBiBwK4Q9mVX3jVYMvMp/w400-h400/IMG_9633.JPG" width="400" /></a></div>The bowl of <i>kway chap</i> arrived looking really authentic with its darkly coloured broth (that tasted quite light and not too herbally) filled with pork innards (not a lot of variety, just intestines and stomach), thick-cut pork belly slices, duck meat, firm fried tofu pieces, braised hard-boiled egg with authentic flat broad rice roll noodles (not <i>kway teow</i>) and finished with a good sprinkling of crispy fried garlic and Chinese celery leaves (<i>daun sup</i>) served with a chilli dip. Both my sister-in-law and I got a small bowl before he devoured the rest (and at the rate he devoured it, I'm guessing he found it pretty good). I, too, thought it was one of the better <i>kway chap</i> I've had in recent times.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSun_pXTzFERFSivOdgMbr2oa4jnT1ohpoApolA0etB3pQloMnJnI64TWGVSPc4Rj9LD-GMaRfYk2_Jue7Uu9ZHjTqLbxxv1M9Av0X3MfGXJhpDtQyht6ATwDaRW6XhVZfHLotB8oCnbLCxmrOeh8Dj8H42sbQW96wpARQcclyjnGYQ6Rn9fjoOTUrA2l/s4000/IMG_9634.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSun_pXTzFERFSivOdgMbr2oa4jnT1ohpoApolA0etB3pQloMnJnI64TWGVSPc4Rj9LD-GMaRfYk2_Jue7Uu9ZHjTqLbxxv1M9Av0X3MfGXJhpDtQyht6ATwDaRW6XhVZfHLotB8oCnbLCxmrOeh8Dj8H42sbQW96wpARQcclyjnGYQ6Rn9fjoOTUrA2l/w400-h400/IMG_9634.JPG" width="400" /></a></div>I ordered the <b>Penang Assam Fish</b> (again) @ RM25 as I thought it was excellent the first time I had it. The fish of the day was not stingray (or <i>pou yue</i>) this time but grouper (<i>sek pan</i>). I also added a prawn @ RM5 (wehich was cheaper coz it was <i>ming har </i>this time as she's still waiting for her supply of <i>fung wong har</i> to arrive, she told me) for my dining companions to try. The fish was easier to divide as there were 3 sizeable chunks.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNRRX6fvTz9sI6qKcwyVkTKUJzW3BuPgWEwvmKJk5OOJerigmFD4Cweu8vTi4fX6nZIJhpVQGMlmr72SVyE4eQTJsFyUz3o06iKobnoPLCmQcL4KhUK3Zj3Fr9YKzMSO4YCv62bQkP8UU62QPi9C9YFsm8nfIbiKqZFkOQco7xndCL7vTe5EkFkPOWsaM/s4000/IMG_9635.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNRRX6fvTz9sI6qKcwyVkTKUJzW3BuPgWEwvmKJk5OOJerigmFD4Cweu8vTi4fX6nZIJhpVQGMlmr72SVyE4eQTJsFyUz3o06iKobnoPLCmQcL4KhUK3Zj3Fr9YKzMSO4YCv62bQkP8UU62QPi9C9YFsm8nfIbiKqZFkOQco7xndCL7vTe5EkFkPOWsaM/w400-h400/IMG_9635.JPG" width="400" /></a></div>The sauce was as good as before, thick and well balanced between sour and spicy though my brother-in-law thought it was a bit too sour. Well, if it's not sour, then it's not quite the flavour of <i>assam</i> as people would say. Of course with a sauce like that, you need rice to go with it (rice was RM2 a plate, used to be RM1)! ;P</div><div style="text-align: justify;"> </div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6-nu8iyGbd83XBjtK5H2QEtRhpALF5xwi1V0kjSabQYOrkVkDWGh4aWgXXWc5WBxyP9fPpCdOFl8Bx3JJbxFngz4l6aJIcjc1UaNvYRP8BfLGTSyAUWn8phmFmPLXEFmyXbV8q3MntDjck2cB8a-4ttQx1TV3A3VmNReCAqnWVC4SFfLjiFQ07GgknA_/s4000/IMG_9636.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6-nu8iyGbd83XBjtK5H2QEtRhpALF5xwi1V0kjSabQYOrkVkDWGh4aWgXXWc5WBxyP9fPpCdOFl8Bx3JJbxFngz4l6aJIcjc1UaNvYRP8BfLGTSyAUWn8phmFmPLXEFmyXbV8q3MntDjck2cB8a-4ttQx1TV3A3VmNReCAqnWVC4SFfLjiFQ07GgknA_/w400-h400/IMG_9636.JPG" width="400" /></a></div>Seeing that my brother-in-law enjoyed the <i>kway chap</i>, he got an order of <b>Penang Braised Duck</b> @ RM18 later which arrived with the same dark looking sauce as the broth in the earlier <i>kway chap </i>noodles.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFmReqmttlgS7W-EXFXr8gBaAsnjc8ua8rL-2Q2xI-DbEwd07yCSOFFBp-C3yymbR-5PvMRdT3dZ5hHUL7_GcofIIPWJkjT1juzcWPHcFSDe4cU4uN1tt-Cl92py89iDT03lFPLNSY1BteAoK9Ey53Yz41Y9Bz9g9uLLJY9U9A23S2HSJmhAbfy8nHT0S/s4000/IMG_9637.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFmReqmttlgS7W-EXFXr8gBaAsnjc8ua8rL-2Q2xI-DbEwd07yCSOFFBp-C3yymbR-5PvMRdT3dZ5hHUL7_GcofIIPWJkjT1juzcWPHcFSDe4cU4uN1tt-Cl92py89iDT03lFPLNSY1BteAoK9Ey53Yz41Y9Bz9g9uLLJY9U9A23S2HSJmhAbfy8nHT0S/w400-h400/IMG_9637.JPG" width="400" /></a></div>I prefer to eat roast duck over braised duck (coz I'm not a fan of soft, fatty skin and prefer crispy skin obviously) but this was still a pretty good rendition if you like braised duck. I just thought the duck was a little bony for me but that's just what braised duck lovers like...getting at all the bony parts! ;)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLRnGG4FcXDAY0SJ6Gi2heNBueuFVE5KnkbO8nIZ4HAilzXJuU_HearCUQdz2NThylj52d0xCzGIn5LlE4PCqdO3EmiVu3CQeoXWk6Aw558p9PLgOx7x1AvY50n000z5rLG1wF5pdRQicURhcxWPPXABMEdW72OgI2tWuX5AllL6SJiJB8IRoo2LHkSG8/s4000/IMG_9638.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLRnGG4FcXDAY0SJ6Gi2heNBueuFVE5KnkbO8nIZ4HAilzXJuU_HearCUQdz2NThylj52d0xCzGIn5LlE4PCqdO3EmiVu3CQeoXWk6Aw558p9PLgOx7x1AvY50n000z5rLG1wF5pdRQicURhcxWPPXABMEdW72OgI2tWuX5AllL6SJiJB8IRoo2LHkSG8/w400-h400/IMG_9638.JPG" width="400" /></a></div>We just can't leave without trying their <b>Penang <i>Char Kway Teow</i></b><i> </i>@ RM10 and when it landed on our table, I was a bit disappointed initially. What, no <i>siham</i> (cockles)? O_o It was promptly divided into 3 portions and I was the last to take my share revealing all the cockles hidden at the bottom of the plate which were left behind.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWwFw2k_k8LxB1vftf6n38bvuGiD8gvZAQfNjzYBSKS7LaIbqXzwBnGyRTlI_3g0tRRwH7uw3O0YBe8_JfKefagBfbgZYYQ2wfeAC2-HVW1oQGNPBdqk8U3cx7wYvExoITisKMqtW39tmuE6M6_r5GtajXVABrd89kVOqYk2ca9gdbyeiMEz_e67zxuOU/s4000/IMG_9639.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWwFw2k_k8LxB1vftf6n38bvuGiD8gvZAQfNjzYBSKS7LaIbqXzwBnGyRTlI_3g0tRRwH7uw3O0YBe8_JfKefagBfbgZYYQ2wfeAC2-HVW1oQGNPBdqk8U3cx7wYvExoITisKMqtW39tmuE6M6_r5GtajXVABrd89kVOqYk2ca9gdbyeiMEz_e67zxuOU/w400-h400/IMG_9639.JPG" width="400" /></a></div>When I returned with family on another day and ordered this again, I knew this time to dig right to the bottom to reveal the good-sized cockles so that a proper photo can be taken. As you can see, the cockles were fresh, bloody and plump ones at that. The rawness of the cockles led me to believe that the cockles were probably scooped onto the plate before the fried noodles were put on top or they were laid on top of the noodles in the wok before plating up (and not fried together with the noodles).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2KxYSq2RIZgB-1WVArKusQyFiHG4t9jfWclaXkBkDsCX0Tklh-PAj9IGLc2y8Itcz8v_jGeahK-PV4kE5Xkyes5s8r-ydj-6uSwlJb8YlFtXOzUzTCbId1PiGCeil5MmXH9WUHEYnFAtUiXdmL9dwfDUcc_kqsaAIIEx3WapfgNZnlC8JHvLU_iQ1oZM/s4000/IMG_9640.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2KxYSq2RIZgB-1WVArKusQyFiHG4t9jfWclaXkBkDsCX0Tklh-PAj9IGLc2y8Itcz8v_jGeahK-PV4kE5Xkyes5s8r-ydj-6uSwlJb8YlFtXOzUzTCbId1PiGCeil5MmXH9WUHEYnFAtUiXdmL9dwfDUcc_kqsaAIIEx3WapfgNZnlC8JHvLU_iQ1oZM/w400-h400/IMG_9640.JPG" width="400" /></a></div>I do like my cockles a little rare but also not as raw as this (I know some will beg to differ). My <i>ideal</i> cockles in a plate of <i>char kway teow </i>would be one that is thrown in at the last minute, just for a quick stir with the already cooked noodles (not fried with the noodles). This way they won't be overcooked and it takes that bit of raw edge off.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfunPG9ZIwcSwdAMBKCuqRCR5l-L-MasxbnxM5-UMBF9eIEXbGjcGairhh43xeUwUFmoEbi7sK57lccM9H-GMHmlABSF4hhxBqljdPgMl9uHpJzhU8XAjRRkPAaJkFmURhsk_xOWgFIwv-UzZCZz9VJSPIHLqnR-A7GmUepQKwHfWK5z45uVrMJ-QrXlX/s4000/IMG_9641.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfunPG9ZIwcSwdAMBKCuqRCR5l-L-MasxbnxM5-UMBF9eIEXbGjcGairhh43xeUwUFmoEbi7sK57lccM9H-GMHmlABSF4hhxBqljdPgMl9uHpJzhU8XAjRRkPAaJkFmURhsk_xOWgFIwv-UzZCZz9VJSPIHLqnR-A7GmUepQKwHfWK5z45uVrMJ-QrXlX/w400-h400/IMG_9641.JPG" width="400" /></a></div>Flavour wise, it's a very decent plate of <i>char kway teow</i> as they <i>pass the test </i>with their big, juicy prawns (check), fresh, plump <i>siham </i>(check), fat, crunchy beansprouts (check), crispy pork lard (check) and <i>wok hei </i>(check, but only a hint and not all the time). The only thing lacking is a bit more charring on their noodles. They probably need to be cooked a little longer but with the lady boss being the sole cook, the cooking can be a bit inconsistent if she's rushed with other orders. >_< Our (both me and my husband) <i>gold standard char kway teow </i>is still the one from <i><a href="https://eatwhateatwhere.blogspot.com/2014/04/restoran-to-char-kway-teow-pandan.html"><span style="color: #3d85c6;">Restoran TO</span></a> </i>in <i>Pandan Perdana </i>while my son prefers the version by <i><a href="https://eatwhateatwhere.blogspot.com/2018/05/red-leaf-fried-rice-char-kway-teow.html"><span style="color: #3d85c6;">Piau Kee Kopitiam</span></a> </i>(formerly <i>Red Leaf</i>) in <i>Jalan Loke Yew </i>but this is an equally worthy <i>contender</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wZybP8iQaBEyA46xfGB_NhkG3KHYHh-xlh6pFRTTpYF-k_TY2EMzgJyB0gm_I8piGlhSyS3VdW2VVD41HQ3M78MJwJwP1Qe7v_WSTRhHeaw7szpZiBgLTwtY0RpEeM1yAETe6XZC3AzVShI9bkguzc5X1POyx7fQwAkgTCOaA6McB083CtZKjobUmYSq/s4000/IMG_9642.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wZybP8iQaBEyA46xfGB_NhkG3KHYHh-xlh6pFRTTpYF-k_TY2EMzgJyB0gm_I8piGlhSyS3VdW2VVD41HQ3M78MJwJwP1Qe7v_WSTRhHeaw7szpZiBgLTwtY0RpEeM1yAETe6XZC3AzVShI9bkguzc5X1POyx7fQwAkgTCOaA6McB083CtZKjobUmYSq/w400-h400/IMG_9642.JPG" width="400" /></a></div>On one of our visits, they had <b>Pork Innards Soup with Salted Vegetables</b> @ RM18 (if my memory serves me right) with yam rice on their rotational menu for the day. It's something my husband loves to eat and he had it with white rice instead. There were pork belly slices, stomach, intestines, liver and meatballs with softened salted vegetables and silken tofu cubes. Not quite the authentic bowl of innards soup since it was missing some crucial innards like tongue, spleen, heart and blood. This is more towards something you'd find a pork noodles stall dishing out.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQn8nArQtePhWg59lUAEYFH1h0okiryEkGNGhSHERR0WZGYMLHyBi1mn9RDcrvcGtogO8zbHmwqpA65bHljk-WCOFsBKJ8C1pZVE_3rgm6tx5SG7-LFeGlSaNPQDIJpcOWx9SLQHMMVDvufsgnO8qLIRf1yR3CLGp0CkkzfTnr9UcyL4_q8Z36QOmAsn_/s4000/IMG_9643.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQn8nArQtePhWg59lUAEYFH1h0okiryEkGNGhSHERR0WZGYMLHyBi1mn9RDcrvcGtogO8zbHmwqpA65bHljk-WCOFsBKJ8C1pZVE_3rgm6tx5SG7-LFeGlSaNPQDIJpcOWx9SLQHMMVDvufsgnO8qLIRf1yR3CLGp0CkkzfTnr9UcyL4_q8Z36QOmAsn_/w400-h400/IMG_9643.JPG" width="400" /></a></div>My husband thought it was just ok as we found some of the innards weren't cooked soft enough (and that's because they were cooked to order). He says it's not good enough if it's not made by a pork innards soup specialist (and by that he wants to see a big pot of simmering pork innards) made the traditional way. Made that way, I've to agree the innards steeping in the broth are much more tender and the soup has time to develop a deeper flavour but this is a <i>dying trade</i> as not many people (especially the youngsters) want to eat innards these days (other than the older folks), so it's more common to see them made to order nowadays (as in cook the innards <i>a la minute</i> with a ready-made stock like how pork noodles are made).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5RDMDIk9sHb_F3lKAXZ_eDAgLq_EeIc-cTfg42UZYCMwl36f3jxkfN5voNZeT4gCAEvpIKrdO-M9Q9GIjqMNAAR_boAIBPPFhQd9lD5ae3rpv5vnDVlAQDwTv0HG_1KOQqcgS1xTfSOuHMhhQlWSL8Uz02j3tvc0llW-P9XriqJ00xzi-ld7ij7LzIZW/s4000/IMG_9644.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5RDMDIk9sHb_F3lKAXZ_eDAgLq_EeIc-cTfg42UZYCMwl36f3jxkfN5voNZeT4gCAEvpIKrdO-M9Q9GIjqMNAAR_boAIBPPFhQd9lD5ae3rpv5vnDVlAQDwTv0HG_1KOQqcgS1xTfSOuHMhhQlWSL8Uz02j3tvc0llW-P9XriqJ00xzi-ld7ij7LzIZW/w400-h400/IMG_9644.JPG" width="400" /></a></div>That same day, <b>Sambal Stuffed Fried Fish</b> @ RM12 was also on their special menu, so I packed one to go. This is one of my favourite things to eat and it has to be hardtail mackerel or <i>ikan cencaru</i>. Of course, other fish like Indian mackerel (<i>ikan kembong</i>) or barramundi (<i>ikan siakap</i>) can be used but it just won't be as good. My late mother-in-law makes the best sambal stuffed <i>ikan cencaru</i>....my mom's version was not too bad either (but she has not made this since she stopped eating spicy stuff). :'(</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71O6IJ4hyphenhyphendxOxzUTIlDgj2DjFOJe11FGvmBoqPqO_oDdgYzzBdg_FhqS-2MKWWG7-xcAZVWafWgHyUgEOWReDyY4JuvZDHqEtCGc3aRnwYRVSE-a60zWmo8rbaTVIHcPg3ho73Am3j7lDQUpArsLFR3WP6kZv2J1PBraAhwepoIXgyy5S1C0vitxvnjqq/s4000/IMG_9645.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71O6IJ4hyphenhyphendxOxzUTIlDgj2DjFOJe11FGvmBoqPqO_oDdgYzzBdg_FhqS-2MKWWG7-xcAZVWafWgHyUgEOWReDyY4JuvZDHqEtCGc3aRnwYRVSE-a60zWmo8rbaTVIHcPg3ho73Am3j7lDQUpArsLFR3WP6kZv2J1PBraAhwepoIXgyy5S1C0vitxvnjqq/w400-h400/IMG_9645.JPG" width="400" /></a></div></div><div style="text-align: justify;">A lot of them can't compare to the ones made by our moms coz the sambal that's stuffed inside is always cooked not long enough. You have to cook this over a low fire so that the paste inside has enough time to darken. Either that or you saute the sambal first until well caramelised before stuffing into the fish. Both methods take extra work and time which the hawkers will not choose to do obviously. So, for me, this was an acceptable rendition (like most sold outside) where the sambal paste inside is still a little raw.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxEiA0QIYGGmk_pN17dc5Yvofyvm_FY-HGLkm93BMfCIzTDTp0YYCdlBeKjiWWu-qNdZa7lojV0LYuTuh6k6TuaYsc_OQEUKGRP59bu2HCzAeR1UUGRoi1dws7CwZV-Uwo9aAe20yoBlZGKST6qksD9OWYxZh1hXldHrFaXWu8wmE0fu03VUjFIFHiblwY/s4000/IMG_9646.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxEiA0QIYGGmk_pN17dc5Yvofyvm_FY-HGLkm93BMfCIzTDTp0YYCdlBeKjiWWu-qNdZa7lojV0LYuTuh6k6TuaYsc_OQEUKGRP59bu2HCzAeR1UUGRoi1dws7CwZV-Uwo9aAe20yoBlZGKST6qksD9OWYxZh1hXldHrFaXWu8wmE0fu03VUjFIFHiblwY/w400-h400/IMG_9646.JPG" width="400" /></a></div>I was lucky enough to try their <b>Thai Laksa </b>@ RM12 on one occassion and it turned out very satisfactory as well. Thai Laksa is like a cross between <i>assam laksa </i>and <i>curry laksa </i>(you don't find this being sold at many places).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnRt_9W-Hzju-Ez-9tYsTTNbuid31h-N343LKkaOujwDtzuRpktUp8eTMxpb8131gVpelGhZ6_UcT7LP2gbd8VIcKYx3rNNfnFNyMNsqTV0q6XB4PGFH-g-EilUe8pOpY7vJPbMu2RxPPTSCvkyQLEFQA7_n5H55wX5iS5dFZhRNAvro6GSeWSHO3C19q/s4000/IMG_9651.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnRt_9W-Hzju-Ez-9tYsTTNbuid31h-N343LKkaOujwDtzuRpktUp8eTMxpb8131gVpelGhZ6_UcT7LP2gbd8VIcKYx3rNNfnFNyMNsqTV0q6XB4PGFH-g-EilUe8pOpY7vJPbMu2RxPPTSCvkyQLEFQA7_n5H55wX5iS5dFZhRNAvro6GSeWSHO3C19q/w400-h400/IMG_9651.JPG" width="400" /></a></div>It's like an <i>assam laksa</i> because of the similar ingredients used...thinly shredded onions and cucumber, Indian mackerel (<i>kembong</i>), chopped <i>torch ginger flower </i>(<i>bunga kantan</i>) and mint leaves (which I picked out later) in a light sourish broth served with the same type of laksa noodles you'll find in <i>assam laksa</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1cRYcQjCGnGdDiKVKZPCftxbQbPJVJHG_iPVVqIGHoj2ASMcn8KqP5x7lWl96tZMNAqx5OglHXDQXe6nBHbFFOoHSxP4fAQmVHC3Vp13HOqikS7INtDxqatzFeIDqaDaQvGViCpdlMSaoDb3CLUvgUHnDzhfSrQPv16dtOzkyqffIS4jZfFSnI5DAk_O/s4000/IMG_9648.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1cRYcQjCGnGdDiKVKZPCftxbQbPJVJHG_iPVVqIGHoj2ASMcn8KqP5x7lWl96tZMNAqx5OglHXDQXe6nBHbFFOoHSxP4fAQmVHC3Vp13HOqikS7INtDxqatzFeIDqaDaQvGViCpdlMSaoDb3CLUvgUHnDzhfSrQPv16dtOzkyqffIS4jZfFSnI5DAk_O/w400-h400/IMG_9648.JPG" width="400" /></a></div>It's also like a curry because of the <i>santan</i> used with the resulting flavours of a curry that's lighter with a sourish tang but also contains some sweetness and creaminess from the coconut milk. And then, my bowl of <i>Thai laksa </i>took a turn for the better...got <i>kar liew </i>(additional ingredients) when the cockles from my husband's plate of <i>char kway teow </i>ended up in mine. Happy days! ^.^</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtr5cNX3l87_M5pwJqFFmGadnj6ZsGVvQnXQUM9m1dtilrmdvcxF7J0bkZrCrGBkilHlFqTVw2LUa69NsHLjnTGCFVmeCWE_VnFUrn5XXWz0CZaK6rBg0zFCcJ11hwhFdSk1pUPhHF5-MuoIaOWiZuI_aHykaTKP844YYWJoB3AOFVIsgk4RfkNLNnp3P/s4000/IMG_9649.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtr5cNX3l87_M5pwJqFFmGadnj6ZsGVvQnXQUM9m1dtilrmdvcxF7J0bkZrCrGBkilHlFqTVw2LUa69NsHLjnTGCFVmeCWE_VnFUrn5XXWz0CZaK6rBg0zFCcJ11hwhFdSk1pUPhHF5-MuoIaOWiZuI_aHykaTKP844YYWJoB3AOFVIsgk4RfkNLNnp3P/w400-h400/IMG_9649.JPG" width="400" /></a></div>But, of course, the noodles I eat the most regularly here is none other than their <b>Penang Prawn Mee </b>@ RM12....the standout of which are the fresh prawns, intestines (not many places include this in a standard bowl) and their own-made fried shallots. But the most impressive is their thick and robustly flavoured prawn broth. This is now my <i>gold standard</i> prawn mee (my husband still prefers my <i>previous gold standard</i> prawn mee which is the one in <i><a href="https://eatwhateatwhere.blogspot.com/2018/04/red-leaf-prawn-mee-jalan-loke-yew.html"><span style="color: #3d85c6;">Piau Kee Kopitiam</span></a></i>).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyyRMRmZXy2Xk_IzFJBvt-yl6m0HEa1oh8S01vcR4rkyuGKqrkmWaLO6tixyTYIAwMw0qE0n15Ov9CPYixMbJJ2bS9QUkoaGsZnRcwAhCx0tCyqm9cImt3qRXkQiGCE9K8jHCdp04zMDhwX5aka6XXvkne39YLTLlZpI8PLovK8sgXrH17paKW16majfC/s4000/IMG_9650.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyyRMRmZXy2Xk_IzFJBvt-yl6m0HEa1oh8S01vcR4rkyuGKqrkmWaLO6tixyTYIAwMw0qE0n15Ov9CPYixMbJJ2bS9QUkoaGsZnRcwAhCx0tCyqm9cImt3qRXkQiGCE9K8jHCdp04zMDhwX5aka6XXvkne39YLTLlZpI8PLovK8sgXrH17paKW16majfC/w400-h400/IMG_9650.JPG" width="400" /></a></div>I once had add-on <i><b>intestines</b></i> (I can't remember how much but probably RM3 - RM4 extra) and the amount given (as you can see) was quite substantial. Although I love intestines to death, I felt they weren't soft enough so I think I'll stick to the standard bowl from now on (which would still have a few pieces of intestines in it) rather than chewing through so many.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I would say this shop is a bit <i>off the beaten track</i> unless you've eaten their food before or someone recommends the place to you. If you pass by, you probably wouldn't even give the place a <i>second glance</i> as it's always quite empty when we're there (even on Sunday mornings). If you aren't 'famous' and have no social media presence (I say that coz I've not seen any written reviews other than my own on the place except for one video), are not always crowded and don't have long queues outside, it's hard to get the interest of passersby or customers/foodies.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">But the food they put out actually deserves a lot more credit (and crowd than what I've seen) if they were 'properly marketed', especially their Penang specialities of prawn mee and <i>kway chap</i>. They also <i>kinda</i> <i>shot themselves in the foot</i> by not having a fixed menu (except for the <i>kway chap </i>which is available daily) but one with rotating specials for different days of the week. Customers are very <i>demanding</i> these days, when they visit they want to eat a specific thing and won't like it when you tell them it's not available.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT7FPm3RPVcASCSPG3uvI5ohZa75IBNVSBk0b46pvQKJ5-5XCBAJFQOP4fhpPHqLPCb5Oe-tT4zqJIOrniiRUEozirJXrqPG7TuYuB8DwWLy087Wm_NSigsXZWUSDbRDR-x_gkUmbNB1kP_T4vfqBJ7NXpba2iXq7WL_Ah8o48I_L9qyryro67SoT12u1-/s4000/IMG_9662%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT7FPm3RPVcASCSPG3uvI5ohZa75IBNVSBk0b46pvQKJ5-5XCBAJFQOP4fhpPHqLPCb5Oe-tT4zqJIOrniiRUEozirJXrqPG7TuYuB8DwWLy087Wm_NSigsXZWUSDbRDR-x_gkUmbNB1kP_T4vfqBJ7NXpba2iXq7WL_Ah8o48I_L9qyryro67SoT12u1-/w400-h400/IMG_9662%5B1%5D.JPG" width="400" /></a></div>There are many eateries/hawkers out there purported selling Penang food that are more famous but...you heard it here (<a href="https://eatwhateatwhere.blogspot.com/2023/08/hot-mom-kitchen-pandan-perdana.html"><i><span style="color: #3d85c6;">again</span></i></a>).....this one is clearly <i>flying under the radar </i>with their Penang specialities that can rival some of the best out there. Give them a chance and come try....but only if you have patience as the lady boss runs a <i>one (wo)man show</i>, she's not well managed like a famous shop with a perpetual crowd. Though her prices are slightly more premium than standard hawker fare, she compensates that by using better quality ingredients. So, if you're in this part of town, don't miss out on this! ^.^</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Hot Mom Kitchen</b></div><div style="text-align: justify;"><b><i>@ Restoran Bai Li Men</i></b></div><div style="text-align: justify;">1 Jalang Gelang</div><div style="text-align: justify;">Off Jalan Sungei Besi</div><div style="text-align: justify;">Pudu</div><div style="text-align: justify;">55200 Kuala Lumpur</div><div style="text-align: justify;">Tel: 012-709 1181</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com7tag:blogger.com,1999:blog-7834220008218845143.post-64993135658734697412023-11-05T12:21:00.004+08:002023-11-05T13:49:31.409+08:00Kee Wah vs Wing Wah - Battle of the Wife Cakes<div style="text-align: justify;"><i>Ding...Ding.....Ding....</i>it's the <i>Battle of the Wife Cakes</i>.....(not wives, ya...<i>lol</i>)! <i>Wife Cake</i>, or otherwise known as <i>lo por paeng</i>, is a traditional Chinese pastry with a flaky and thin crust and a filling made with candied winter melon, almond paste and white sesame.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctlPEO0Hd3OoWcxvG64iFTH1jOVjUcw8lrc_dPnAy8xFccDawfBt-8yTLwYqvj8PdHNEESICl7e73k9IWpkATB70OGVc5Gb-4EM4sy8tPUlHZTg1vhg_3LY7hsYkXgs7VSLWLF7pMFg6S_GxLezoR56L3z2kOnKGNIHZ7ifYE0OCif5zBkp5f8oYP9WO0/s4000/IMG_9563.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhctlPEO0Hd3OoWcxvG64iFTH1jOVjUcw8lrc_dPnAy8xFccDawfBt-8yTLwYqvj8PdHNEESICl7e73k9IWpkATB70OGVc5Gb-4EM4sy8tPUlHZTg1vhg_3LY7hsYkXgs7VSLWLF7pMFg6S_GxLezoR56L3z2kOnKGNIHZ7ifYE0OCif5zBkp5f8oYP9WO0/w400-h400/IMG_9563.JPG" width="400" /></a></div>I was first introduced to this <i>wife cake </i>when my previous boss brought them back from his business trips to Hong Kong (rather regularly, I might add) for all his staff. I thought they were very good then until my neighbour's son got me the ones from <i><a href="https://eatwhateatwhere.blogspot.com/2018/07/just-one-food-winter-melon-wife-cake.html"><span style="color: #3d85c6;">Kee Wah Bakery</span></a></i> that tasted even better.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibi_HwsKimlsT56JrbWKrH3Zgwx0oFKHIvgGxgk_xBKlTD3tCu68ssWfFdWMOT6xzntL5f9FvEvcw4FBRpDTjTsX4VvQll_2uNG5MLZsGY9eeq9Je0pdAD4QTHHommoK7J-TzkVudAo5cqMdRgN9KMBlWBNVq47tDMh9OajqW4IQ_Z2aHyjCmZh8IEkI7/s4000/IMG_9564.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibi_HwsKimlsT56JrbWKrH3Zgwx0oFKHIvgGxgk_xBKlTD3tCu68ssWfFdWMOT6xzntL5f9FvEvcw4FBRpDTjTsX4VvQll_2uNG5MLZsGY9eeq9Je0pdAD4QTHHommoK7J-TzkVudAo5cqMdRgN9KMBlWBNVq47tDMh9OajqW4IQ_Z2aHyjCmZh8IEkI7/w400-h400/IMG_9564.JPG" width="400" /></a></div>So, during a recent trip by a family member to Hong Kong, I asked if she could buy me some <i><b>Kee Wah's Wife Cakes</b></i>. She not only got me a box of <i>Kee Wah's wife cakes </i>but she also got me the other famous brand, <i><b>Wing Wah's Wife Cakes</b></i>, as well to try. Now that I can eat them <i>side by side</i>, let's see which I liked better.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GcQcniOkpPWWbAfDWfECZVVqCIDvoSL9RbjRv4qudVgDRtqyDJ6iiGHcBelBp7ZHzCjGz_lCOZVRl7V-L2uFxjllMRLxKfdtasXqpf3JQ05tcV4RFWL0KJHYCIFuHXddjUOaCCAcpLP2U30sjU_K7DIKz1fXH87AhyphenhyphenD-Nj49562xKZgjOZuJ3KnyZxUl/s4000/IMG_9565.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GcQcniOkpPWWbAfDWfECZVVqCIDvoSL9RbjRv4qudVgDRtqyDJ6iiGHcBelBp7ZHzCjGz_lCOZVRl7V-L2uFxjllMRLxKfdtasXqpf3JQ05tcV4RFWL0KJHYCIFuHXddjUOaCCAcpLP2U30sjU_K7DIKz1fXH87AhyphenhyphenD-Nj49562xKZgjOZuJ3KnyZxUl/w400-h400/IMG_9565.JPG" width="400" /></a></div>First difference I noticed of <i>Kee Wah's wife cakes </i>was that the packaging has changed. Previously, you'd find 8 pcs of <i>wife cakes </i>in a box (not individually wrapped but separated by a piece of waxed paper) but now each piece of <i>wife cake </i>is indivdually wrapped (and there's only 6 pcs in a box). <i>Kee Wah's wife cakes </i>have a very short shelf life, they're good for about a week only (my sister-in-law bought her stock on a Friday and it was good until the next Friday only).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkyTt94ths1YHWnkQ7-xcIdyieIHXZaPcAeg3SYiTNhqnReQaTVbuOR-mgkwu_BGZCn-A_9226UJ92bsOiuWOLeK2GBRBO5oqocr_6gwhK8FmOW7390NI9JSEHOk3Xs3ltolSv_dWAV1nGHZZzTaVDRWhsE9AE-0tOhyCyxePTZmIDGzRgganIpflKURl/s4000/IMG_9566.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkyTt94ths1YHWnkQ7-xcIdyieIHXZaPcAeg3SYiTNhqnReQaTVbuOR-mgkwu_BGZCn-A_9226UJ92bsOiuWOLeK2GBRBO5oqocr_6gwhK8FmOW7390NI9JSEHOk3Xs3ltolSv_dWAV1nGHZZzTaVDRWhsE9AE-0tOhyCyxePTZmIDGzRgganIpflKURl/w400-h400/IMG_9566.JPG" width="400" /></a></div>Wing Wah's wife cakes</i>, on the other hand, has a much longer expiry date which is about a month from date of purchase. They too are individually wrapped with six in a box. For those of you who want to know the origins of this <i>wife cake</i>, you'll find the story inscribed inside the colourful box packaging of <i>Wing Wah </i>(although you'll also find different versions of the story online). <i>Legend has it that back in feudal China, a daughter-in-law offered herself for sale in return for money to cure her ill-health father-in-law. In a desperate attempt to redeem his spouse, the husband created a gourmet cake for sale in the bazaar. His product did pay off with the proceeds saved. The couple was able to get together again and lived happily ever after. His recipe then spread from place to place, winning the name "Wife Cake".</i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtY-XkMYx69lK6tXlrMq036lOGDA2oDnYgQ0WggxQNmDNNT2Gg_oc7UG6LIQ26cBaikIr941Mi55C82XxQ-aRtdNB2XkuvlERy_U1ffIAuQL-8xLn8x_GJ0u_JElRckaE34n24p2n03OZKTEiMm53AVxkNVNeMxbKOHMW2kVeRJ71w3TSynz0ztM9LYa0P/s4000/IMG_9568.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtY-XkMYx69lK6tXlrMq036lOGDA2oDnYgQ0WggxQNmDNNT2Gg_oc7UG6LIQ26cBaikIr941Mi55C82XxQ-aRtdNB2XkuvlERy_U1ffIAuQL-8xLn8x_GJ0u_JElRckaE34n24p2n03OZKTEiMm53AVxkNVNeMxbKOHMW2kVeRJ71w3TSynz0ztM9LYa0P/w400-h400/IMG_9568.JPG" width="400" /></a></div>Visually, you can tell them apart easily as <i>Kee Wah's wife cakes </i>are much bigger and they have a sprinkling of sesame seeds on top. With such short expiry dates, I usually store them in the fridge so that I have more time to finish them. I would reheat them before eating by toasting them in the toaster oven for a few minutes. I find that <i>Kee Wah's wife cakes </i>become even more fragrant after toasting.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LwO1U4sIDOdm3rFYSsMJjddBv7pD-322Vto1jIAr3a6QoijTRkExajk2fY4DzCjdjJ6BrGCMMtM9BlDUc7f1T1Epr0hRJ8km75QlMGkWMGmtOia3HvffQAlTLNAJL60ujJPpYGo9i3Dot5KVoiZAyEQnzWONC-URFa4vdqsJPUf1sq30ZtkSg2a22ELX/s4000/IMG_9569.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LwO1U4sIDOdm3rFYSsMJjddBv7pD-322Vto1jIAr3a6QoijTRkExajk2fY4DzCjdjJ6BrGCMMtM9BlDUc7f1T1Epr0hRJ8km75QlMGkWMGmtOia3HvffQAlTLNAJL60ujJPpYGo9i3Dot5KVoiZAyEQnzWONC-URFa4vdqsJPUf1sq30ZtkSg2a22ELX/w400-h400/IMG_9569.JPG" width="400" /></a></div>I love that their filling of sweetened winter paste isn't too sweet. The pastry was nicely flaky but thought it was slightly thicker now than it was before. Taste wise, although still good, I thought they weren't as good as before (and by that I mean they didn't <i>bowl me over</i> like before). I wonder if it's because they used to reach us in a fresher state than now.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeSbOnN_VZG46U2BRUKaZDr9SjMFQ42qMDuVIg_9hwfOL3jOc0qhWJD2czc3T4dW-7_6jB9pEQuiyEIuzmLuhmI6PIHPwCOkPHzP6icE3UH-6Ttq2AUcYQ-2hwrtvI1IYT-qVHNzmZKH7se4Vg1qTvryCHOx9yeF0ewDJKkNCVLjR7FK72PhmxlwRKXSs/s4000/IMG_9570.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNeSbOnN_VZG46U2BRUKaZDr9SjMFQ42qMDuVIg_9hwfOL3jOc0qhWJD2czc3T4dW-7_6jB9pEQuiyEIuzmLuhmI6PIHPwCOkPHzP6icE3UH-6Ttq2AUcYQ-2hwrtvI1IYT-qVHNzmZKH7se4Vg1qTvryCHOx9yeF0ewDJKkNCVLjR7FK72PhmxlwRKXSs/w400-h400/IMG_9570.JPG" width="400" /></a></div>Previously you won't find them individually wrapped with a tiny <i>silica gel</i> or <i>oxgen absorber</i> packet to keep the food fresh longer which indicates that they could have been made for sale more in advance. Maybe that has affected the taste...I don't know, though still pleasurable, it didn't give me as much pleasure as it once did.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQO84BNZ3Ks1OecLYYQFRkwkFBObA9aokyjVADxNU2ELfpNvlH0faNzFv2ttzUf-QZCnt41KLvqDTQ3PpmIPK2eX7XtWNulxFI8jiKfV24kyWi1vjzptJufxcAS9AZfijChGjc1A1c2Q5oR7poQKqY7Kx1GyoVegYu-_cE1wptcKyZIoUbIe2MoKNwF_J/s4000/IMG_9572.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQO84BNZ3Ks1OecLYYQFRkwkFBObA9aokyjVADxNU2ELfpNvlH0faNzFv2ttzUf-QZCnt41KLvqDTQ3PpmIPK2eX7XtWNulxFI8jiKfV24kyWi1vjzptJufxcAS9AZfijChGjc1A1c2Q5oR7poQKqY7Kx1GyoVegYu-_cE1wptcKyZIoUbIe2MoKNwF_J/w400-h400/IMG_9572.JPG" width="400" /></a></div>In comparison, <i>Wing Wah's wife cakes</i> are smaller but the crust is also a little thinner than <i>Kee Wah's</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFw_tcN_oX0BE2pNp2IynBLBn80iuATjC4LtzdC8M_wB97ZZ_yAsx-lMf8p-eSF5-Tz4Qzus5ozDqDhiyxy0GkbYtuS0qrqw_8UflBY7WTDzE_3TJiD5NuMqPPeuvbvGcDr-C3kVnhnLKZmsqyH6aE4_EdnKOtzfpsXjtnKBDHe7rh6a_KXHpd9sfOQyOa/s4000/IMG_9573.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFw_tcN_oX0BE2pNp2IynBLBn80iuATjC4LtzdC8M_wB97ZZ_yAsx-lMf8p-eSF5-Tz4Qzus5ozDqDhiyxy0GkbYtuS0qrqw_8UflBY7WTDzE_3TJiD5NuMqPPeuvbvGcDr-C3kVnhnLKZmsqyH6aE4_EdnKOtzfpsXjtnKBDHe7rh6a_KXHpd9sfOQyOa/w400-h400/IMG_9573.JPG" width="400" /></a></div>The winter melon paste seemed a little thicker and just a wee bit sweeter than <i>Kee Wah's </i>but I felt it wasn't as tasty.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8qnb_orSV8PtMJbxaF9ZTg9n-5srjuVQzyJ5L8NOUmXPd30Oteb_eeb2qxAsT3hdpM2f0oikkfoA1RWcKh_n_YoCiUDrO7NrHBDcykZlGuIEMxqWKKbKRhdZ1Lg6X-stqYq0-XtBYUeX658kJ31xtP0xOA_wqKYbMmDOL0R1Ggttv6E8JN7_kJ3Ojoff/s4000/IMG_9571.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8qnb_orSV8PtMJbxaF9ZTg9n-5srjuVQzyJ5L8NOUmXPd30Oteb_eeb2qxAsT3hdpM2f0oikkfoA1RWcKh_n_YoCiUDrO7NrHBDcykZlGuIEMxqWKKbKRhdZ1Lg6X-stqYq0-XtBYUeX658kJ31xtP0xOA_wqKYbMmDOL0R1Ggttv6E8JN7_kJ3Ojoff/w400-h400/IMG_9571.JPG" width="400" /></a></div>Wing Wah's wife cakes </i>are also similarly individually wrapped with <i>silica gel</i> to prolong freshness. As I'm trying this for the first time, I do not know how they were packaged before.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPdAr9vAxe5mN6-Trs9u6x4y7mKHbe04Z63-nPRlZ_w0QX4QpSepHMKhrs2OLQCADz1F7r_9TpRRxu8o_bg0ljUiUC8uq5mftN45wS05dNbLv7oqX1t7csRZhx0i_Bshg551-KHb7uA6XGQSeXTEGdDDZukk98PJGnKWuAVVJcJgBMGLVS6K_kEEMQi7A/s4000/IMG_9630%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPdAr9vAxe5mN6-Trs9u6x4y7mKHbe04Z63-nPRlZ_w0QX4QpSepHMKhrs2OLQCADz1F7r_9TpRRxu8o_bg0ljUiUC8uq5mftN45wS05dNbLv7oqX1t7csRZhx0i_Bshg551-KHb7uA6XGQSeXTEGdDDZukk98PJGnKWuAVVJcJgBMGLVS6K_kEEMQi7A/w400-h400/IMG_9630%5B1%5D.JPG" width="400" /></a></div>And then you have the locally made ones that <i>can't hold a candle to</i> the ones from <i>Hong Kong </i>in terms of taste and texture. I've tasted quite a few and all of them <i>came up short</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVOmV54DJcf0iMRWc-9QB5i0OkDjL17txH9sdHe1rnqe-214KbX3yyrFGBnQ1Nhzsvgis9dNsmo6jE5g9bfFhu6Nyz4e8JQJ-bztYvQA0r9F6n49pT0ng96SjeYXXG9SMWR2CU3mIcsGJJ-krBztmM6bbjebuCAZwoU6mSHEE33_eAEmOfwx3bKFtoxC0/s4000/IMG_9574.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVOmV54DJcf0iMRWc-9QB5i0OkDjL17txH9sdHe1rnqe-214KbX3yyrFGBnQ1Nhzsvgis9dNsmo6jE5g9bfFhu6Nyz4e8JQJ-bztYvQA0r9F6n49pT0ng96SjeYXXG9SMWR2CU3mIcsGJJ-krBztmM6bbjebuCAZwoU6mSHEE33_eAEmOfwx3bKFtoxC0/w400-h400/IMG_9574.JPG" width="400" /></a></div>So, in the <i style="font-weight: bold;">Kee Wah vs Wing Wah Battle of the Wife Cakes</i>.....the winner (for me) is <i>Kee Wah</i>. I still prefer the taste of <i>Kee Wah's wife cakes </i>over <i>Wing Wah's </i>as I thought the winter melon filling of <i>Kee Wah's </i>tasted better. Not only that but the addition of sesame seeds in <i>Kee Wah's </i>version made the pastry that much more fragrant. ^o^</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinaRXZh2QLd6d236vi1FePYNdcXLx7ZAZ-qj7xwoanclKKQJOev7utIR6tS7yUMT84QFgmxzn7p6odTpEOxnjLefFWhKQRK1wbQlKQC9Xggj8z7yhwtxABtfc4Rds_mkzU7fmn6sniKi11noablw9xGnsTbZdFta1I7hheMKikLulAfoY2k8qtEOhaeewZ/s4000/IMG_9576%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinaRXZh2QLd6d236vi1FePYNdcXLx7ZAZ-qj7xwoanclKKQJOev7utIR6tS7yUMT84QFgmxzn7p6odTpEOxnjLefFWhKQRK1wbQlKQC9Xggj8z7yhwtxABtfc4Rds_mkzU7fmn6sniKi11noablw9xGnsTbZdFta1I7hheMKikLulAfoY2k8qtEOhaeewZ/w400-h400/IMG_9576%5B1%5D.JPG" width="400" /></a></div>I'm sure we all have our own preference and both brands (<i>Wing Wah </i>since 1950 and <i>Kee Wah</i> since 1938) are long established brands and Singapore now seems to be the nearest <i>route </i>where we can get our hands on their baked goods. However, I read somewhere that <i>Kee Wah's wife cakes </i>are not available for sale there while <i>Wing Wah's wife cakes </i>are available only periodically (unconfirmed). So, if you love to eat this <i>lightly sweet flaky pastry</i>, be sure to cart some home when you next visit <i>Hong Kong</i>. <i>Wing Wah </i>best describes it.....a Chinese delicacy with a timeless flavour! ^_~</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com7tag:blogger.com,1999:blog-7834220008218845143.post-64855443727941064112023-10-29T13:32:00.005+08:002023-10-31T10:35:22.131+08:00De' Parlour @ Pandan Indah<div style="text-align: justify;">I noticed <span style="color: red;">De' Parlour @ Pandan Indah</span>, a restaurant specialising in western cuisine, opened in my neighbourhood during the pandemic (circa mid-2020) but never gave it a thought to try as most western restaurants in my <i>taman </i>ain't good. Besides that, most of them tend to serve <i>localised</i> western food to cater to the majority of the tastebuds or demand here.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGLhjf0sHEufnEPBPOav3jhkcyaQl0STO4lQ7OiCxgg3w26IeLJW2LwC71m98ehz4yq8uoJhoV-ZrNZxBD2woSatGVQCP34hNdjIpfKjoTrVn50ny6pLe4OHR3_QtouO2ytjxs5NyP0n5ngQpy-z3yJN4mYU0FP1ddDIDlh1dBlZqfEyYv1kzD63wIxf5/s4000/IMG_9516.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGLhjf0sHEufnEPBPOav3jhkcyaQl0STO4lQ7OiCxgg3w26IeLJW2LwC71m98ehz4yq8uoJhoV-ZrNZxBD2woSatGVQCP34hNdjIpfKjoTrVn50ny6pLe4OHR3_QtouO2ytjxs5NyP0n5ngQpy-z3yJN4mYU0FP1ddDIDlh1dBlZqfEyYv1kzD63wIxf5/w400-h400/IMG_9516.JPG" width="400" /></a></div>There isn't much <i>demand</i> for western food here (unlike <i>dai chow</i> restaurants that are always crowded)...and many such western restaurants have <i>come and gone</i>. I think that's probably attributed to the type/mix of people living here preferring Chinese food over all else (unlike more affluent tastebuds in neighbourhoods like <i>TTDI, Damansara, Bangsar, Mont Kiara</i> and such). So you can understand my apprehension at trying out this western joint since localised western food isn't on my <i>wish-to-eat</i> list.</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocJSBlcOjyaej_mqqU9kCKzapF1f_W7g2hsLEOy9KCkYskfL5JH3stFgr2-apiXZTC6fU3FzVb1SJhSARui9oP_h3bCVv8plxey6QFtMjSgBWkXVXpqGpx6MSJxW1cIboWvdzmrGAZN_S_QttGFwRfFIkblvkZIq_hExv2DG1Oeyz0TpfENrfWWDfAl4a/s4000/IMG_9562.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocJSBlcOjyaej_mqqU9kCKzapF1f_W7g2hsLEOy9KCkYskfL5JH3stFgr2-apiXZTC6fU3FzVb1SJhSARui9oP_h3bCVv8plxey6QFtMjSgBWkXVXpqGpx6MSJxW1cIboWvdzmrGAZN_S_QttGFwRfFIkblvkZIq_hExv2DG1Oeyz0TpfENrfWWDfAl4a/w400-h400/IMG_9562.JPG" width="400" /></a></div>But seeing that they've been around for 3 years already (and had <i>survived </i>the pandemic!) gave me confidence that their food may be somewhat decent, so we walked in one weekend evening. The interior certainly looked elegant and tastefully designed (like a proper western restaurant, I thought to myself, possibly the best looking restaurant we have here for now).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-XmP18Ohghin4dFn7-idsljS7wjSSa3w9g6dw1sDv6MXQ3jh0z8EGAI2D61cbd4HoPLomF0SpsLzEyKsH43Qttf3qXfcWfSYrwYSTDLeX8klT8cUSE7ufmK1gk1gbnm4-HHrI26LZWrTwJgukNTkHpwqOJV-m40LPJJdlhMJX3__ztrl4Ru8kyfqdN-h/s4000/IMG_9560.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-XmP18Ohghin4dFn7-idsljS7wjSSa3w9g6dw1sDv6MXQ3jh0z8EGAI2D61cbd4HoPLomF0SpsLzEyKsH43Qttf3qXfcWfSYrwYSTDLeX8klT8cUSE7ufmK1gk1gbnm4-HHrI26LZWrTwJgukNTkHpwqOJV-m40LPJJdlhMJX3__ztrl4Ru8kyfqdN-h/w400-h400/IMG_9560.JPG" width="400" /></a></div>It was quite deserted when we walked in on a Saturday night (!) to see only two occupied tables. Can't say I'm surprised since many seem to choose the venue only when there's some sort of celebration (birthdays usually) as evidenced by the numerous photos on their FB Page (which actually made me first notice the rather quiet background devoid of customers)...<i>hehe </i>(as evidenced in my photos and witnessed by myself too)! :O </div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV44TqUI_OSQw3RYwSzSXQmgdtX4Kl8e-oyVTLAHMehsA5SBoFG9PNEYdsBdG0OIWkQ7eWZsU3KzVJxiiCxi6wp09HEFQ_Hpk8Cawdpf0_Qu8zGwuhhQ_M94IJ7DxvUnN3Cr4kKv7qEvP4Hy8C4l-h1Jyx_QOAF2Xb-0D1NfglWkAbLHYcXKZCA9rm-GV9/s4000/IMG_9561.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV44TqUI_OSQw3RYwSzSXQmgdtX4Kl8e-oyVTLAHMehsA5SBoFG9PNEYdsBdG0OIWkQ7eWZsU3KzVJxiiCxi6wp09HEFQ_Hpk8Cawdpf0_Qu8zGwuhhQ_M94IJ7DxvUnN3Cr4kKv7qEvP4Hy8C4l-h1Jyx_QOAF2Xb-0D1NfglWkAbLHYcXKZCA9rm-GV9/w400-h400/IMG_9561.JPG" width="400" /></a></div></div><div style="text-align: justify;">Once seated, we were given the menu by a Chinese gentleman (who I believe is the owner or co-owner if I recognised him correctly from their Facebook Page) who spoke to us in Chinese, which I wasn't expecting, before we promptly make known to him that we don't speak Mandarin. This was the first western restaurant I've been to that converses in Chinese (not only that but the menu also has a Chinese translation!) to cater to the mostly Chinese-speaking community of this neighbourhood (luckily he's equally adapt at speaking English).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlWurnBGtiDeyH6sQ1rw5NlYlFwzbNO6_tfZVQWPE9Y4mVAdN0N6A97rGtbDEK2z39uOavxIePa8xKIwDFoKa5-1cAobnPugqJDZvoG9XcgPyeeNsKQUb5xthDGHytXI9AXqgHD_Zz4fya5PRHYQUVQzjAPRbksD2TZiEsSRbcI9I5z3uVNSRK6Td8MEl/s4000/IMG_9517.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlWurnBGtiDeyH6sQ1rw5NlYlFwzbNO6_tfZVQWPE9Y4mVAdN0N6A97rGtbDEK2z39uOavxIePa8xKIwDFoKa5-1cAobnPugqJDZvoG9XcgPyeeNsKQUb5xthDGHytXI9AXqgHD_Zz4fya5PRHYQUVQzjAPRbksD2TZiEsSRbcI9I5z3uVNSRK6Td8MEl/w400-h400/IMG_9517.JPG" width="400" /></a></div>Perusing the menu, I was glad to see that they're definitely not serving localised western dishes with the likes of <i>atas </i>(premium) food ingredients like <i>miyazaki, wagyu, octopus, caviar</i> and <i>foie gras</i>...and <i>truffle</i> seen on the menu. We started with a shared appetiser of <b>Garlic Chilli Prawns</b> @ RM40 which stayed true to its name. The prawns (there were 6 pcs) were garlicky alright with a good dose of spicy flavour from the chilli flakes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYO17vqUIjdYobQP3DR_TzgjDBHI5AJm9iuJn4L0s7wdBp8HFrVRmn-lEppSQj1jAksio1aBDaKOUN6FItQgPm3XnX56rdp1fEl3Lj1PvkAQWI37WoAYi9kwIXL3-tMPbrgMy-a2y2OFjgleORPioyjz9OBYmHAm8hqhuKHo7WXXUksv_wDTdj-rchF544/s4000/IMG_9518.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYO17vqUIjdYobQP3DR_TzgjDBHI5AJm9iuJn4L0s7wdBp8HFrVRmn-lEppSQj1jAksio1aBDaKOUN6FItQgPm3XnX56rdp1fEl3Lj1PvkAQWI37WoAYi9kwIXL3-tMPbrgMy-a2y2OFjgleORPioyjz9OBYmHAm8hqhuKHo7WXXUksv_wDTdj-rchF544/w400-h400/IMG_9518.JPG" width="400" /></a></div>The medium-sized prawns were firm and fresh (with 2 pcs each) resting on a buttered and absolutely pillowy piece of bread (there were three slices of bread in total). The bread benefitted from the overflowing chopped garlic which made it the perfect <i>vehicle</i> to soak in all the garlicky flavours. It was great starter for sharing. ^o^</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhviZoq9vg7BoCVRXf4dE-8_GPqv-fE-prYrxBIwEafcifwzM7qIpZ-Ur0DHwqe9L6W6wPGesb7wRuHQxHZsU3z-YzzwBbUsoCEM1_aZQb4G8zrTbcugSOpDhvtdWvVRTA3iIbme34MDkMDp5iuD7VkcF9BGLmt1X39JEjKbA4Tf0fCc6VNG6LqryXMII-V/s4000/IMG_9519.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhviZoq9vg7BoCVRXf4dE-8_GPqv-fE-prYrxBIwEafcifwzM7qIpZ-Ur0DHwqe9L6W6wPGesb7wRuHQxHZsU3z-YzzwBbUsoCEM1_aZQb4G8zrTbcugSOpDhvtdWvVRTA3iIbme34MDkMDp5iuD7VkcF9BGLmt1X39JEjKbA4Tf0fCc6VNG6LqryXMII-V/w400-h400/IMG_9519.JPG" width="400" /></a></div>My son wanted their <b>Signature Creamy Mushroom Soup with Truffle Oil </b>@ RM22 and the soup was fairly thick with the right consistency and full of the requisite mushroom flavours except for an unpleasant aftertaste that lingered in my mouth...and from the description on the menu, I just knew it had to be the truffle oil! >_< Not everyone is averse to the taste of truffle oil (my son was indifferent to it).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKfGZR-p8qms9ti_1_ig0bc6XwyEVX0aii6JRtUhiA8Rzbe3QlcE7rrdf8rCZbIx5H3IjKHgtiaOuJ2PNsr4-usEQWoo4sxVeX7WOiZglF-0-XbWBB7UsaaB1GepgSIoqwfyay7_qC0EwlB4NJUzt_K51YMDrg4ehkPL0UnVnAQMER3Iv_ZwY2zcS1YqH/s4000/IMG_9520.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKfGZR-p8qms9ti_1_ig0bc6XwyEVX0aii6JRtUhiA8Rzbe3QlcE7rrdf8rCZbIx5H3IjKHgtiaOuJ2PNsr4-usEQWoo4sxVeX7WOiZglF-0-XbWBB7UsaaB1GepgSIoqwfyay7_qC0EwlB4NJUzt_K51YMDrg4ehkPL0UnVnAQMER3Iv_ZwY2zcS1YqH/w400-h400/IMG_9520.JPG" width="400" /></a></div>Fresh truffle is opulent and delicious...and then you have the <i>evil twin</i> of fresh truffles...the ghastly <i>truffle oil</i>! O_o Commercially produced truffle oil (that comes out of a bottle) is <i>nasty</i> (perhaps there are different <i>grades</i> of truffle oil and some can be better). Celebrity chef, <i>Gordon Ramsay</i>, has made known that he thinks it's one of the most pungent, ridiculous ingredients known chefs. For some, it may be lost on them...but for me, it tasted just vile...pungent with a chemical aftertaste that lingers in the mouth. I shudder at the thought of ordering the other mushroom soup, their <i>Signature Truffle Mushroom Soup with Truffle Paste & Truffle Oil (yikes!)</i>.</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqiUDMf-hwPg5_Zm0NaHnXlGCRjrRRlrqQs7HBJC5uc5LddHV9dheZrzJ1MmkHlc_bow6JACXVW_2E2LRLARiSRYfYvNIi1qdt3aTMXy6jop-MiKGZMuyVZi1VdS-_7hlm8LGlBW8w8MyF_COEGyiOVAlqbr9fspKMow5y441bKeHBnmS5Sc-aNU3S3Saa/s4000/IMG_9559.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqiUDMf-hwPg5_Zm0NaHnXlGCRjrRRlrqQs7HBJC5uc5LddHV9dheZrzJ1MmkHlc_bow6JACXVW_2E2LRLARiSRYfYvNIi1qdt3aTMXy6jop-MiKGZMuyVZi1VdS-_7hlm8LGlBW8w8MyF_COEGyiOVAlqbr9fspKMow5y441bKeHBnmS5Sc-aNU3S3Saa/w400-h400/IMG_9559.JPG" width="400" /></a></div>With an order of soup, you can add on a basket (or more like a plate) of <b>Garlic Ciabatta Bread </b>@ RM10 even though the mushroom soup came with a slice of toasted baguette already. This bread was equally fluffy and soft like the earlier one.</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcSeor3yMK7ZxMfjAJ1CLrb5vx0ujAYja-X4T_sJpoxUk1wQ92yHq93OgDEbVTcL3JwKdGGruGZsyFOTomBA-7_b2M75Pl8x81Tm1f1Oj9qbo058A-gsmjR-Bqgo2_3dYjMSZhcE6AkVZa5_KIYqSw6Bfj2H4T4BreLE7Sgm4J-deM-kyd1gHs8NIX8Yc/s4000/IMG_9521.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcSeor3yMK7ZxMfjAJ1CLrb5vx0ujAYja-X4T_sJpoxUk1wQ92yHq93OgDEbVTcL3JwKdGGruGZsyFOTomBA-7_b2M75Pl8x81Tm1f1Oj9qbo058A-gsmjR-Bqgo2_3dYjMSZhcE6AkVZa5_KIYqSw6Bfj2H4T4BreLE7Sgm4J-deM-kyd1gHs8NIX8Yc/w400-h400/IMG_9521.JPG" width="400" /></a></div></div><div style="text-align: justify;">Moving on to the mains, my son had the <b>Aglio e Olio with Beef Bacon</b> @ RM36 which was spaghetti tossed in garlic and chilli flakes with a sprinkling of parmesan cheese. Overall, the taste was decent with a fair dose of garlic and chilli flavours according to my son.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZhvOqIRhG1v_4sUK-VAX2ZTSzB3w_6mXVKrCz1HUsc6VsXuAjHeD4h_hKtLZr1V7-66isIwzMlrQMH0IfwoBaqoJQe5Z40iDAx326zHONaiDe72OLSaxZzF0WOFv2MY9LBQcI7yXLGDQ-Uipg8Lg3twWvnBTtwlDG7ceGK0Jh2W9viRutE5QdKrBlN2Q/s4000/IMG_9523.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZhvOqIRhG1v_4sUK-VAX2ZTSzB3w_6mXVKrCz1HUsc6VsXuAjHeD4h_hKtLZr1V7-66isIwzMlrQMH0IfwoBaqoJQe5Z40iDAx326zHONaiDe72OLSaxZzF0WOFv2MY9LBQcI7yXLGDQ-Uipg8Lg3twWvnBTtwlDG7ceGK0Jh2W9viRutE5QdKrBlN2Q/w400-h400/IMG_9523.JPG" width="400" /></a></div>I liked the look of the seared beef bacon and the slices were plentiful. There may seem to be a fair bit of olive oil on the plate but tossed that together with the pasta and the resulting taste didn't feel oily as it had some spiced flavour and juices (from the cherry tomatoes) that stopped it from being cloying.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQiwIqSOryAEyArU1CZc-nlXn_ikD9ze8avL3-yxbjAKr9ZusUJcnTlvoDVxAPGXFh7t1tUHOvrJAhf-B6znpuRZXLLYDSipHtZt-chnl-E7UWJBzgvE46yRVT4a48mRBJ2bqVorQH6HaOBBJeOROaNq4Q61COR4bm_279_poMb1EV6GZ8DocbauOcsKS/s4000/IMG_9522.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQiwIqSOryAEyArU1CZc-nlXn_ikD9ze8avL3-yxbjAKr9ZusUJcnTlvoDVxAPGXFh7t1tUHOvrJAhf-B6znpuRZXLLYDSipHtZt-chnl-E7UWJBzgvE46yRVT4a48mRBJ2bqVorQH6HaOBBJeOROaNq4Q61COR4bm_279_poMb1EV6GZ8DocbauOcsKS/w400-h400/IMG_9522.JPG" width="400" /></a></div>You can choose the spiciness level (you can ask for spicy, less spicy or extra spicy...this was spicy) and your choice of protein such as <i>seafood</i> (RM42), <i>salmon</i> (RM35) and <i>smoked duck </i>(RM30) besides beef bacon for your pasta.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3IhjWkOARY8p7ctth1gPSa-cC_ad8McyacXyVcnlSc7UnP-aBwogTounaQnJaXfjkYCREupGHaO81TaaUHdBgcM3_HxszkUDZEwxJADijFpd5V6q3zDcdXovMt3iOp76Hw_eFovfhCCXykfBNYBpD9wXt8wWlSFK6z9kjj_sAovgzbWIbTLpUsAzdAz8/s4000/IMG_9524.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3IhjWkOARY8p7ctth1gPSa-cC_ad8McyacXyVcnlSc7UnP-aBwogTounaQnJaXfjkYCREupGHaO81TaaUHdBgcM3_HxszkUDZEwxJADijFpd5V6q3zDcdXovMt3iOp76Hw_eFovfhCCXykfBNYBpD9wXt8wWlSFK6z9kjj_sAovgzbWIbTLpUsAzdAz8/w400-h400/IMG_9524.JPG" width="400" /></a></div>My husband had the <b>Roasted Chicken Leg with Hot Sauce </b>@ RM42 served with mashed USA potatoes (that was chunky and coarse) and sauteed vegetables of broccoli, carrots, sugar snap peas and baby corn.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aRT4UHhKqlbqmHmLybzJXfJ4Bf-fYIkVC5ahjmIiTfANjwaIcRQnC9qpvKJVEj0cqEURTmnZI8VCFvSfwirnqUxy32kMNpfWZmX2QAjrkWdI0WNjVNkFhrvlTjYMRiauoX31UN2c3HPgVKAZSQfr-aQFuC9lh_Lr8FmAhT_mUUZXm7aOU7eOHlfZVcO1/s4000/IMG_9526.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aRT4UHhKqlbqmHmLybzJXfJ4Bf-fYIkVC5ahjmIiTfANjwaIcRQnC9qpvKJVEj0cqEURTmnZI8VCFvSfwirnqUxy32kMNpfWZmX2QAjrkWdI0WNjVNkFhrvlTjYMRiauoX31UN2c3HPgVKAZSQfr-aQFuC9lh_Lr8FmAhT_mUUZXm7aOU7eOHlfZVcO1/w400-h400/IMG_9526.JPG" width="400" /></a></div>We went for this more unique chicken dish (swayed by the words "<i>limited serving each day on the menu</i>") as the other would be the more common grilled chicken chop with black pepper, mushroom or BBQ sauce.</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfYmREk4pVEzerUDjj9zhTilmi_yz5YY-WLLcp-bzJpSpyU9HNPhfMjtTUwCYCnk98hVKoWdGwrYUUEQnnYz3ItPGIvUkjUumhDnxLlABQJSdSxWRLAqbtHzxhiBr2HAdexRTGaZqXXjEfhyphenhyphenIGg6ivDW-HW4-6IRIbNNRN7FQkATq5frUrUBq8FFm8mg5/s4000/IMG_9525.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfYmREk4pVEzerUDjj9zhTilmi_yz5YY-WLLcp-bzJpSpyU9HNPhfMjtTUwCYCnk98hVKoWdGwrYUUEQnnYz3ItPGIvUkjUumhDnxLlABQJSdSxWRLAqbtHzxhiBr2HAdexRTGaZqXXjEfhyphenhyphenIGg6ivDW-HW4-6IRIbNNRN7FQkATq5frUrUBq8FFm8mg5/w400-h400/IMG_9525.JPG" width="400" /></a></div></div><div style="text-align: justify;">The chicken was irreproachable in tenderness like any grilled or roasted chicken should be...it's difficult to <i>fowl</i>-up (<i>lol</i>) an <i>easy-to-nail</i> roasted chicken dish. I thought the sauces were what saved the dish from being just a mundane chicken dish. The sauce at the bottom had fresh, zingy and spicy flavours while the one on top was some kind of brown sauce. ^.^</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDxR1VWtqLi28Kgc1TzOGIPq5hUSdJxSNcoSmyCtpiLk8rnPfuTqv6-_vjG4DmMuGsjOrBxWzApHkhDcvwsDUnuWY3OQZeXF8Kf6EXLpaWAwvSDczndjmQi2cDxnUJfaotJTzkyv4PadbzU4J31gaUTMQTSCoes6dxSsbWVLSlWgS0sna0uYwRQjumvO4/s4000/IMG_9527.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDxR1VWtqLi28Kgc1TzOGIPq5hUSdJxSNcoSmyCtpiLk8rnPfuTqv6-_vjG4DmMuGsjOrBxWzApHkhDcvwsDUnuWY3OQZeXF8Kf6EXLpaWAwvSDczndjmQi2cDxnUJfaotJTzkyv4PadbzU4J31gaUTMQTSCoes6dxSsbWVLSlWgS0sna0uYwRQjumvO4/w400-h400/IMG_9527.JPG" width="400" /></a></div>I was craving for steak and so I ordered the <b>Moo Moo Sirloin </b>@ RM85 (there was no ribeye on the menu) which is made up of Australian <i><b>Grain Fed Beef Sirloin </b></i>with <i><b>Brown Truffle Sauce</b></i>. I'm not sure why the flower was there...is it to make the plating pretty? I'm sorry but I'm going into <i>chef mode a la Gordon Ramsay</i> here and say...why put something on a plate if it's not edible (and by that I mean we would not want to eat crysanthemums, flowers which we use to decorate our homes, unless they're food grade edible flowers)! >_<</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxqjXylgdMh6Pb-8sCKrR_0VoZ2UvP3wWbloBP45JDSP3p89x77-VcOKA2FwHsBDYXpYeaXaYdu43pvMjYr37ZNupDMhAv_qcixwxr_JMRKLU1J_vlqcH_jcLvpN_5zIIQysI7Lfo2T_IfJnoO9iH2Ihb_4MXLuckC3Wx9l614_krte4Z_l4k1jsCroAa/s4000/IMG_9528.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxqjXylgdMh6Pb-8sCKrR_0VoZ2UvP3wWbloBP45JDSP3p89x77-VcOKA2FwHsBDYXpYeaXaYdu43pvMjYr37ZNupDMhAv_qcixwxr_JMRKLU1J_vlqcH_jcLvpN_5zIIQysI7Lfo2T_IfJnoO9iH2Ihb_4MXLuckC3Wx9l614_krte4Z_l4k1jsCroAa/w400-h400/IMG_9528.JPG" width="400" /></a></div>First thing I noticed when the dish arrived was that the steak was devoid of any charring. Without a good sear, the steak wouldn't have that nice seared crust to seal in the juices or have that smoky taste that I've come to adore.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg302achYKMC7Pc6ZDIXUM3uNfLTc3iRXwSBxqs_C8Cd-ZGxnGTdHoQVakhZET10Tivi9lAXtb2fHR097ewcOS0vzE_hsuNEll0uheZ2f6coqYuGqJkQAd5a8CiQhYSzqsnHQMAxYWvgxE-ysKnHp2mXpx9iON7eXTDVISKJHIiXGVLUcqIOtQxuSR3vDxA/s4000/IMG_9529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg302achYKMC7Pc6ZDIXUM3uNfLTc3iRXwSBxqs_C8Cd-ZGxnGTdHoQVakhZET10Tivi9lAXtb2fHR097ewcOS0vzE_hsuNEll0uheZ2f6coqYuGqJkQAd5a8CiQhYSzqsnHQMAxYWvgxE-ysKnHp2mXpx9iON7eXTDVISKJHIiXGVLUcqIOtQxuSR3vDxA/w400-h400/IMG_9529.JPG" width="400" /></a></div>Cutting through the middle to see how the steak was done, I felt a lot of resistance on my knife...and knew instantly that it wouldn't be a vey tender piece of meat. As you can see, the meat was also cooked beyond the medium rare doneness I requested and it was underseasoned as well. I expected a lot more from a RM85 piece of meat! O_o</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bD_6zK4DBJWBvYjjARIG8figYF0pQGTKU_2GH3dsXND3qo6w4nvQ8O6DU_4n1KUDBHltruk9Amc0eWnY0PJ09lbCUN4kHNTqmwfap3BxR-mAi7vhhWfonLxFOsVgk1Pss-_9rCgQVxgBvWyV8_K0eO3Yqe6Sd9xItu94VazzflpWcGCDuybg8pu9d7rk/s4000/IMG_9530.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bD_6zK4DBJWBvYjjARIG8figYF0pQGTKU_2GH3dsXND3qo6w4nvQ8O6DU_4n1KUDBHltruk9Amc0eWnY0PJ09lbCUN4kHNTqmwfap3BxR-mAi7vhhWfonLxFOsVgk1Pss-_9rCgQVxgBvWyV8_K0eO3Yqe6Sd9xItu94VazzflpWcGCDuybg8pu9d7rk/w400-h400/IMG_9530.JPG" width="400" /></a></div>But the worse thing was yet to come. Pouring some of the <i style="font-weight: bold;">brown truffle sauce</i> at the side, the nasty taste of truffle oil was even more pronounced in the sauce. And yes, I ordered <i>the sauce</i> (all their steaks come with this sauce only) + brown sauce is what I usually go for and I thought the truffle oil taste wouldn't be so apparent in a brown <i>jus</i>. The best thing on the plate ended up to be those thick-cut fries and roasted vegetables of red + green capsicum and onions served with the steak...<i>haiz</i>.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7jTii2oYgtip-BYtjtzAbLP7gfqTLQh2iRliy5TvwY7pU1I9BOXO2atW0ZqGM8n8WWfX3V5IsuEBhjlSxWmE3rJfmNKsAoEX0f6GRJkYSoWFbXu6_Pd0U7aaCGpW7eBa15ckP1bC9I2Heakli7lxAEa75WwUg7_82TSlHYTassmufY8kkqd6dGWOTWoy/s4000/IMG_9531.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7jTii2oYgtip-BYtjtzAbLP7gfqTLQh2iRliy5TvwY7pU1I9BOXO2atW0ZqGM8n8WWfX3V5IsuEBhjlSxWmE3rJfmNKsAoEX0f6GRJkYSoWFbXu6_Pd0U7aaCGpW7eBa15ckP1bC9I2Heakli7lxAEa75WwUg7_82TSlHYTassmufY8kkqd6dGWOTWoy/w400-h400/IMG_9531.JPG" width="400" /></a></div>I had a double mix of <b>Orange & Apple Juice</b> @ RM15 and requested for <b style="font-style: italic;">3 glasses of water </b>without thinking twice, not knowing then that water was chargeable at RM1/glass as it's usually free at western restaurants/steakhouses I've been to (it was listed as <i>filtered water by Coway</i> in the receipt...<i>gee, premium water, is it</i>?) @_@ Though RM1 glass is a negligible price to pay, I think a restaurant of this calibre (with its pricing) should at least not charge for water in principle.</div><div><br /></div></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MHclMA1LcKzTreilBBESrJo_2AXw5nqY9hq_O4oUz9nrEhvh-LSVhGUe7aXT8WGEQh4IzuNC2ZabFWF-eRoPDIjrJ_rOnWXMwdKrJIl3DsMyqjyN44H8gd49U_ZIy34bThx9iMP6Hk8c9HOgBUCgoijgSepAy17mMV9RiC-rcYaiw-7MZg5jZkqShibL/s4000/IMG_9532.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MHclMA1LcKzTreilBBESrJo_2AXw5nqY9hq_O4oUz9nrEhvh-LSVhGUe7aXT8WGEQh4IzuNC2ZabFWF-eRoPDIjrJ_rOnWXMwdKrJIl3DsMyqjyN44H8gd49U_ZIy34bThx9iMP6Hk8c9HOgBUCgoijgSepAy17mMV9RiC-rcYaiw-7MZg5jZkqShibL/w400-h400/IMG_9532.JPG" width="400" /></a></div>At the start of the meal, after ordering, we were offered <i>free membership</i> and I did take it (at this point I obviously have not tasted the food yet) since I knew the points gained from this meal would be quite substantial (not to mention the sign up points) + there was even a tempting slice of free <b>Mille Crepe Cake</b> (I chose <i><b>Cappuccino Oreo Caramel</b></i>) thrown in.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvy7VFP90mtFvrtIuyx9AxlReM0P7CCWJJmgsRxlHijcckR7_6Thqzzao4Rzzny33kTlAcbGsp2c-WIsBsFo1DLxntXgFdiclQbuiWWtVs1kLmAcF2V8OBsSjwM5d9-3_esT3Gu3lxr7mDKPzRpcFNn7zSJW8NmQnydrfT66mRBN5G7-sKGrqA34CxVka/s4000/IMG_9533.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvy7VFP90mtFvrtIuyx9AxlReM0P7CCWJJmgsRxlHijcckR7_6Thqzzao4Rzzny33kTlAcbGsp2c-WIsBsFo1DLxntXgFdiclQbuiWWtVs1kLmAcF2V8OBsSjwM5d9-3_esT3Gu3lxr7mDKPzRpcFNn7zSJW8NmQnydrfT66mRBN5G7-sKGrqA34CxVka/w400-h400/IMG_9533.JPG" width="400" /></a></div>Who says no to free cake, right? But alas, the cake was too firm (and a little cold) for my liking, the result of being in the chiller for far too long I reckon. >.<</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I came here with high expectations for 3 reasons...1) the reviews were pretty good (it garnered a 4.2 rating on Google), 2) it managed to survive the pandemic and 3) judging from the photos of the food I've seen online which looked really inviting and delicious...but, in the end, it didn't quite hit the highs I was hoping for.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I think they wanted to differentiate themselves to be a more premium western restaurant based on the premium ingredients they use (one of which was the truffle) and the prices they charge (possibly the most expensive restaurant we have here). Many restaurants put truffle on the menu as the ingredient has always been associated with something luxurious...and it is when fresh or real truffles are used whether grated or in the form of shavings (I've had both in foods like <i>siu long bao, over eggs </i>and<i> on fries</i>)...and they taste great...but the cheaper <i>imitation</i>, not so great.</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHfxLXtXjQMFO4woGe6yWEWQdPJbStp6klYimfGesReQLpgKF1jr6TTVEw5iJ48gkUtl9Yi7-tlkvSy3ZDcyNEILWRdsJacw0cPOL5E9tsn4b93PFrt8Kmj7zuJTRoqNC5lMDX_cewJgcJGcnPc1_QZEzm5iKLIvoFU4y-5ao166nQjucgcbCnw7eEgQ6/s4000/IMG_9557.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHfxLXtXjQMFO4woGe6yWEWQdPJbStp6klYimfGesReQLpgKF1jr6TTVEw5iJ48gkUtl9Yi7-tlkvSy3ZDcyNEILWRdsJacw0cPOL5E9tsn4b93PFrt8Kmj7zuJTRoqNC5lMDX_cewJgcJGcnPc1_QZEzm5iKLIvoFU4y-5ao166nQjucgcbCnw7eEgQ6/w400-h400/IMG_9557.JPG" width="400" /></a></div>For a meal that cost close to RM300 (for the three of us), there are many better options I can think of where I'd come away more satisfied but, having said that, they aren't all bad (and certainly not a <i>lost cause</i> altogether) since there were some dishes that they did get right. I think they're better at making generic/common western dishes (like pasta and easier to nail proteins like chicken or fish and dishes with a local twist or flavour). If I do return, I'd certainly stay far, far away from steaks (my bad actually, should have known better since they're not a steakhouse specialist) + stay clear of anything truffle-related on their menu (the same thing with <i>foie gras </i>too, not good quality ones can also be a bit nasty tasting). ^_~</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>De'Parlour</b></div><div style="text-align: justify;">2G Jalan Pandan Indah 4/33</div><div style="text-align: justify;">Pandan Indah</div><div style="text-align: justify;">55100 Kuala Lumpur</div><div style="text-align: justify;">Tel: 013-391 1316</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com8tag:blogger.com,1999:blog-7834220008218845143.post-39892500194907553332023-10-24T22:08:00.002+08:002023-10-27T12:36:05.339+08:00#ewew cooks Stir-Fried La La with Garlic & Chillies<div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Inspired by the really good tasting </span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">la la</span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> I had at <i>Restoran Stadium Negara</i> recently, I thought maybe I could replicate the <b>Stir-Fried <i>La La </i>with Garlic & Chillies </b>at home. So, I went searching to buy some good </span></span></span></span></span></span></span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><i>la la </i>(hopefully)</span></span></span></span></span></span></span></span></span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">. It's not something that's always available at the wet market I go to (+ I don't go often) </span></span></span></span></span></span></span></span></span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">and when it's available, it may not always be at its freshest.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiTVz6qw4tWTsiZRvWVniT8YZV2hcVRZIniGGxXAA3yqfcYyD__m2JchoTvm7Wo9jSiG5KGWrjaqFMRMCYm7d4WfUgkR-6SAu_Z7KMXFSsUpl6v5B2Q0kb2JB6658HEZaDVUMpOibxbKXKQZwoRhKisetePg_8Wv5Q20k3kI1a_Y764pQAUJnB5sFx2yj/s4000/IMG_9442.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiTVz6qw4tWTsiZRvWVniT8YZV2hcVRZIniGGxXAA3yqfcYyD__m2JchoTvm7Wo9jSiG5KGWrjaqFMRMCYm7d4WfUgkR-6SAu_Z7KMXFSsUpl6v5B2Q0kb2JB6658HEZaDVUMpOibxbKXKQZwoRhKisetePg_8Wv5Q20k3kI1a_Y764pQAUJnB5sFx2yj/w400-h400/IMG_9442.JPG" width="400" /></a></div>I recently came across </span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Barang Dapur Basah (BDB)</span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">, through </span></span></span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Shopee Live</span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">, selling all kinds of fresh seafood. The good thing about buying through that platform is that you can see the items you want to buy </span></span></span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">live </span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">(you can ask them to show you during their <i>live session </i>a particular product in their cart/bag and ascertain if you like what you see before buying)! </span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">So, I got a packet of </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><i style="text-align: left;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">la la</span></span></span></span></span></span></span></span></span></span></span></span></i><span style="text-align: left;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> at RM7 (for 400g) to try just to see if they're any good or if the freshness is of an acceptable standard.</span></span></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUe-QKRvxUucHqfl-P1p1Ke-i6tmGipLIweifoC5eNM5n_wH_kLWMLTPP15Wj22ZmH6YwEYlTVf9BuUzN1PqPyH8shgujkl_5Zh6NB6sxoGCI0jEs1CejPZ4325UWsYuoDFV-InI4p3zghsI9kCdi8NXM29lu7LLXO4CJ79UfWI3SsR4NRHt3Xk7Xwc9bB/s4000/IMG_9443.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUe-QKRvxUucHqfl-P1p1Ke-i6tmGipLIweifoC5eNM5n_wH_kLWMLTPP15Wj22ZmH6YwEYlTVf9BuUzN1PqPyH8shgujkl_5Zh6NB6sxoGCI0jEs1CejPZ4325UWsYuoDFV-InI4p3zghsI9kCdi8NXM29lu7LLXO4CJ79UfWI3SsR4NRHt3Xk7Xwc9bB/w400-h400/IMG_9443.JPG" width="400" /></a></div>At first glance, I was pretty happy with the size of the </span></span></span></span></span></span></span></span></span><i style="text-align: left;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">la la</span></span></span></span></span></span></span></span></i><span style="text-align: left;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> I got which turned out to be a lot bigger than I expected (even bigger than the ones I once bought from the wet market). But I was also disappointed that they came with quite a few broken shells. That, I think, was due to the packaging...vacuumed sealed and packed only in plastic (and not in a box), so it could have been crushed by other (heavier) products on top of it during the delivery process. </span></span></span></span></span></span></span><span style="text-align: left;">I rinsed them again (even though they claim the <i>la la</i> have been prewashed and ready for cooking) and made sure I picked out all the broken shells before cooking.</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-jnRHa9kIQl_sR_4V5Wn0FItGM0DFXIwXzXGTPHQDvezliXNa9t0HuxJ_ggiGqanxST6bDBE5Jz5eNTmjEhIBebQ8NkGmuwIO2eJmjz8nfbXazBD7-2iHBAG7Njslz5a7zqW3ZC9sTSAoWSLTj4LAjEQjwPA6BT5C_lhDPpQw9-oRzTlDn6y28PhJN8Sy" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-jnRHa9kIQl_sR_4V5Wn0FItGM0DFXIwXzXGTPHQDvezliXNa9t0HuxJ_ggiGqanxST6bDBE5Jz5eNTmjEhIBebQ8NkGmuwIO2eJmjz8nfbXazBD7-2iHBAG7Njslz5a7zqW3ZC9sTSAoWSLTj4LAjEQjwPA6BT5C_lhDPpQw9-oRzTlDn6y28PhJN8Sy=w400-h400" width="400" /></a></div>If your </span><i style="text-align: left;">la la</i><span style="text-align: left;"> is fresh, you'll need only the simplest cooking method to bring out its flavour. I wanted to <i>imitate</i> the one I had at <i><a href="https://eatwhateatwhere.blogspot.com/2023/10/stadium-negara-restaurant-jalan-yap.html"><span style="color: #3d85c6;">Restoran Stadium Negara</span></a></i> and that is to stir-fry them in garlic and chillies.</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SxTEgE9E0EjCN1Lj1zrLLxG3PQPn45Zj6e3gZGZZeOu7kOh3laAI-S3G9Sz_6g5iBP4N6K0B7wjU_IyVjLyfJGJ6uLdYATTwBY0d8AKH6vf9hWRI2E1GjQeLX9sOQn1JK_KltvzUjeFJIt4HnA0W3TjMvqf_jISzeF5KmVlS4oEB8gAVhygg7cKTuCh3/s4000/IMG_9444.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SxTEgE9E0EjCN1Lj1zrLLxG3PQPn45Zj6e3gZGZZeOu7kOh3laAI-S3G9Sz_6g5iBP4N6K0B7wjU_IyVjLyfJGJ6uLdYATTwBY0d8AKH6vf9hWRI2E1GjQeLX9sOQn1JK_KltvzUjeFJIt4HnA0W3TjMvqf_jISzeF5KmVlS4oEB8gAVhygg7cKTuCh3/w400-h400/IMG_9444.JPG" width="400" /></a></div>You start by sauteeing a few slices of garlic in some oil. Some places I find like to saute them in a lot of shredded ginger (which I'm not fond of even though I love ginger) as I find that too much of it </span></span><i>interferes</i> with the original taste of the </span><span style="text-align: left;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><i>la la </i>actually</span></span></span><span style="text-align: left;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">. We obviously know the reason why eateries add so much julienned ginger and that is to <i>mask</i> the fishy flavour, if any, in case the<i> la la</i> is not at its optimum freshness. I prefer to use ginger slices (for that purpose) so that I don't end up with mouthfuls of ginger.</span></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-V7TqmXyAm12ZSwtZueLlSlvszn9sYqoe0yM6wuoq4gFBbktNXzNB4gxoe_XF5-dNT_kfsZ6GPTg8who0X4IglrXOYITccYqO11BZQOBwrzxfdp_QZD9B2HL8-CIlEuZXpo38EHivhgJCtQhwi6dQYOg3tm973WqtDwrciIP4-n2BNzZQzIPWe4D60YPX/s4000/IMG_9445.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-V7TqmXyAm12ZSwtZueLlSlvszn9sYqoe0yM6wuoq4gFBbktNXzNB4gxoe_XF5-dNT_kfsZ6GPTg8who0X4IglrXOYITccYqO11BZQOBwrzxfdp_QZD9B2HL8-CIlEuZXpo38EHivhgJCtQhwi6dQYOg3tm973WqtDwrciIP4-n2BNzZQzIPWe4D60YPX/w400-h400/IMG_9445.JPG" width="400" /></a></div>Once you smell the aroma of ginger, you can add in your chopped garlic (I used 5 big cloves) and bird's eye chillies (I used 5 <i>cili api</i> as well).</span></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_hKvGlRH-Ql8WanjmYj3Z-LKOBeKD1Uoz9VpPtFHRqw-hyKl-1YiiUHL4EajpTazfdD6wEoBf7Wrd-69sS8ML_uTrL1IV9oa5Z-DFQ2ax-SVdrykpqMQHNHDtfwX5Z8JBknfQ8z6N9hbHKeicqfUFESXIjbFWseYC0vGWNzXCejOhSvMuE4fxwbFux1X/s4000/IMG_9446.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_hKvGlRH-Ql8WanjmYj3Z-LKOBeKD1Uoz9VpPtFHRqw-hyKl-1YiiUHL4EajpTazfdD6wEoBf7Wrd-69sS8ML_uTrL1IV9oa5Z-DFQ2ax-SVdrykpqMQHNHDtfwX5Z8JBknfQ8z6N9hbHKeicqfUFESXIjbFWseYC0vGWNzXCejOhSvMuE4fxwbFux1X/w400-h400/IMG_9446.JPG" width="400" /></a></div>Saute the aromatics for a few seconds before adding the </span></span></span><i style="text-align: left;">la la</i><span style="text-align: left;">. Cover (and shake) the saucepan to let the </span><i style="text-align: left;">la la</i><span style="text-align: left;"> steam and it'll just need a minute or so to cook. Season with salt and white pepper (I used a pinch of chicken stock as well).</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUU8-2k-vWww5EJ2CKNhqwXvLv7nOkRcDfC81G0PmHyOShZcZsrjOtAizBBCOOo9DQRNE8S8RFFo_U9iNH_98KyhUw-crqy5kywGF2dTYiVM5bzpqTU7On6qDVx965FQEII1Q5ARPFG8R0RtKHXp9dLLKkmSrumBXRjhxXObm-UwW2hKvXrKzU7pdv7CA/s4000/IMG_9447.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUU8-2k-vWww5EJ2CKNhqwXvLv7nOkRcDfC81G0PmHyOShZcZsrjOtAizBBCOOo9DQRNE8S8RFFo_U9iNH_98KyhUw-crqy5kywGF2dTYiVM5bzpqTU7On6qDVx965FQEII1Q5ARPFG8R0RtKHXp9dLLKkmSrumBXRjhxXObm-UwW2hKvXrKzU7pdv7CA/w400-h400/IMG_9447.JPG" width="400" /></a></div>Drizzle a splash of <i>shaoxing wine</i> (I added a little water as I wanted a bit of sauce) and bring it to a boil to let the alcohol burn off. It should take only a few seconds.</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHys24ptW6tJnnHbUn51Wuks9r0pz6cXU6F8MC-1chWsLJZTlcb84Y6oQBYqlIQ46853iXCnoVDMTks_GWTHCthmLqEeqUyD_tBTeaUUiHG16zIzbOO27JHJgLbOKbqo-XlFZmeMyT6qH4ifhJDdzJVtHXNcErpbR9VJdkPDYCej10GH5mmA1tB-OXFJM/s4000/IMG_9448.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHys24ptW6tJnnHbUn51Wuks9r0pz6cXU6F8MC-1chWsLJZTlcb84Y6oQBYqlIQ46853iXCnoVDMTks_GWTHCthmLqEeqUyD_tBTeaUUiHG16zIzbOO27JHJgLbOKbqo-XlFZmeMyT6qH4ifhJDdzJVtHXNcErpbR9VJdkPDYCej10GH5mmA1tB-OXFJM/w400-h400/IMG_9448.JPG" width="400" /></a></div>The next step is optional if you're not a fan of coriander...but since I am, I threw a bunch of chopped coriander into the pot, switch off your stove, give it a good stir and pour onto a plate. I served it with even more fresh coriander on top.</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIoad802fS3A-alx11mV19lq8yBonNkDnN0OiILYbFOecZhJxvLBI4-ogvhaqhCWiXOctaQ1vHRGFg6wZNuj8gipsKbVaCEGlbhun0DgjBjKZyv3L8KoM6WftbFQzPkVL8I7JCspnIQJa-A8jkS2dgnzhBOFInI3j9stD5TdYf3ZPbPq1cFkwZzr6laUV/s4000/IMG_9450.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIoad802fS3A-alx11mV19lq8yBonNkDnN0OiILYbFOecZhJxvLBI4-ogvhaqhCWiXOctaQ1vHRGFg6wZNuj8gipsKbVaCEGlbhun0DgjBjKZyv3L8KoM6WftbFQzPkVL8I7JCspnIQJa-A8jkS2dgnzhBOFInI3j9stD5TdYf3ZPbPq1cFkwZzr6laUV/w400-h400/IMG_9450.JPG" width="400" /></a></div>Taste wise, I was happy with the acceptable freshness and size of the </span><i style="text-align: left;">la la</i><span style="text-align: left;">. Of course I was hoping for the </span><i style="text-align: left;">la la</i><span style="text-align: left;"> to be</span><span style="text-align: left;"> a bit more plump but that's not always possible with </span><i style="text-align: left;">la la</i><span style="text-align: left;"> we buy from the market. Hawkers can get hold of </span><i style="text-align: left;">la la</i><span style="text-align: left;"> that's super fresh and plump as they have their regular suppliers who bring them the freshest catch.</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnDiqnxAGzKxApQGYJBwkHQ13pKNyk1HUCZsB2Wfg2BMkoz-U87j7r4Ur6A12M-cy6lBXJDz0OBBZItQ8vFKXtJBmILYTY7TZ77BLRQ9mz09kV8TCaSpAlAJgrTiZYdnzJevxvu3bE764guGbpkUBpYm4piL_Ow8TVlmetif_Lt_CJJyEL8mPamgo3Zc3/s4000/IMG_9454.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnDiqnxAGzKxApQGYJBwkHQ13pKNyk1HUCZsB2Wfg2BMkoz-U87j7r4Ur6A12M-cy6lBXJDz0OBBZItQ8vFKXtJBmILYTY7TZ77BLRQ9mz09kV8TCaSpAlAJgrTiZYdnzJevxvu3bE764guGbpkUBpYm4piL_Ow8TVlmetif_Lt_CJJyEL8mPamgo3Zc3/w400-h400/IMG_9454.JPG" width="400" /></a></div></div><div style="text-align: justify;"><span style="text-align: left;">There's no denying that the aromatics of ginger, garlic and bird's eye chillies all played a part in enhancing the freshness and taste of the </span><i style="text-align: left;">la la</i><span style="text-align: left;">. The fragrance from the abundant garlic (make sure you don't get them too browned as you want to taste the garlicky flavours and not the crispiness of it in this dish) and heat from the bird's eye chillies were the flavour contributors to the dish.</span></div><div style="text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPicrCrPt84538ThymKVIvpbKQlvB2jE0zB6qrvkGwERWWn9riajgnfzpXHq0-t0HZwunSF7Cp_bZ-ds_yRB-wEFF1kzCc_LjG8vSHSMp0LUt9dE8bhoZxyO8fG_W4anWLKAkb5o_iEv8Lo9T6Kk2WyMPLARMvRO3oBtLDhVJhjNCVyCez3-IDo50i81_Y/s4000/IMG_9451.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPicrCrPt84538ThymKVIvpbKQlvB2jE0zB6qrvkGwERWWn9riajgnfzpXHq0-t0HZwunSF7Cp_bZ-ds_yRB-wEFF1kzCc_LjG8vSHSMp0LUt9dE8bhoZxyO8fG_W4anWLKAkb5o_iEv8Lo9T6Kk2WyMPLARMvRO3oBtLDhVJhjNCVyCez3-IDo50i81_Y/w400-h400/IMG_9451.JPG" width="400" /></a></div>I like the freshness the Chinese parsley brings to the dish as well which can only happen when it's homecooked as the ingredient is not favoured by many...that's why most eateries don't use it. It's more frequently used as a garnish on top of a dish (rather than in the dish itself) which you can <i>push aside</i> if you're averse to it (like my family would always do).</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkdIS4WjUQAhZA3Do-5-1clXnnABCAccCsFQn9ME7yCDf7F8Iy1D3RErO_u25WZmuhx1UGsFWJ7z7OkVbPIRPcvsjFQc_FuN7_Blm1FrwOehoF6kKVjnYx1YjoU3LbAXKLTIq5uZvsrSaYVB9crG617k9KfjyXCLcx0HCztprO-VBY1TxR9SYbHPTlLyI/s4000/IMG_9452.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkdIS4WjUQAhZA3Do-5-1clXnnABCAccCsFQn9ME7yCDf7F8Iy1D3RErO_u25WZmuhx1UGsFWJ7z7OkVbPIRPcvsjFQc_FuN7_Blm1FrwOehoF6kKVjnYx1YjoU3LbAXKLTIq5uZvsrSaYVB9crG617k9KfjyXCLcx0HCztprO-VBY1TxR9SYbHPTlLyI/w400-h400/IMG_9452.JPG" width="400" /></a></div>The five bird's eye chillies that I used gave quite a kick of spiciness to the </span><i style="text-align: left;">la la</i><span style="text-align: left;">, so if you want it less spicy, please use less (like three). </span><span style="text-align: left;">Also, if you wish to not bite into one (by accident) or wish to pick them out</span><span style="text-align: left;">, the chopped coriander will make that task a little harder (so omit the coriander though I had no problem picking them out either). :P</span></div><div style="text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFFSviKormxXx-gJWl4XrPtbmZwVwit5MFrWQ7nuhkDk5V_lnTxZVNWrX6nb-RQOgBo7OrCTTqUkqZBs0WAFjvTtjaUhzFtebU3IXv1Q2AgltkA507kLSXirxqIgR_hwoR8EI1IvRryO5aQMPcQSIyeRMmW5pigkA1MVi5O-bCArvM0_-Rn0SnoEIVLpx/s4000/IMG_9453.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJFFSviKormxXx-gJWl4XrPtbmZwVwit5MFrWQ7nuhkDk5V_lnTxZVNWrX6nb-RQOgBo7OrCTTqUkqZBs0WAFjvTtjaUhzFtebU3IXv1Q2AgltkA507kLSXirxqIgR_hwoR8EI1IvRryO5aQMPcQSIyeRMmW5pigkA1MVi5O-bCArvM0_-Rn0SnoEIVLpx/w400-h400/IMG_9453.JPG" width="400" /></a></div>The stir-fried </span><i style="text-align: left;">la la</i><span style="text-align: left;"> made for a nice light lunch (for me) with half a bowl of rice. Seeing that I was pretty pleased with the <i>la la </i>I bought from <i>BDB</i>, I'll certainly get them again but will need to get two packets for the two of us (my husband is not a fan of </span><i style="text-align: left;">la la</i><span style="text-align: left;">)...and omit the coriander! ^_~</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com6tag:blogger.com,1999:blog-7834220008218845143.post-48404425021051649132023-10-19T09:03:00.002+08:002023-10-21T13:41:16.539+08:00#ewew cooks Ipoh Kai Si Hor Fun (or Shredded Chicken Noodles)<div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">For those who have followed my blog long enough, you'd know I have a "thing" for </span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Ipoh kai si hor fun </span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">(also known as </span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Ipoh sar hor fun</span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">, </span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">kshf </span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">in short). My love for it knows no bounds! ;) I simply love to eat this noodle....but only in soup form (none of that dry-style <i>nonsense</i> which my family begs to differ, of course....</span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">lol</span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">).</span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GfbVLj1Sq9cSxSa7gRZrsUrLNsElxr9fWw_N5Arjs-8W9m-IMEANjdUGcz14cm0cMSWFV-q-uQ4kuvCbM4ygMeTg0ugFoZWP9Iu1inls5mzlHgq6pl1W1dNsUPDinCWw90mKgI-DeEMpzPQl4Ir_YkPb2PAYHaN9zw5bFs1vjyPGywCJWayhDDQkl-nm/s4000/IMG_9392.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GfbVLj1Sq9cSxSa7gRZrsUrLNsElxr9fWw_N5Arjs-8W9m-IMEANjdUGcz14cm0cMSWFV-q-uQ4kuvCbM4ygMeTg0ugFoZWP9Iu1inls5mzlHgq6pl1W1dNsUPDinCWw90mKgI-DeEMpzPQl4Ir_YkPb2PAYHaN9zw5bFs1vjyPGywCJWayhDDQkl-nm/w400-h400/IMG_9392.JPG" width="400" /></a></div><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">For me, it's the lovely aroma of the clear prawn stock that sets it apart from all the other soup noodles. And that was what led me to wonder if I could make this successfully at home, so I gave it a shot just for the fun of it.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPmsqIY0msemM2UQsHQg1kyryOQFifEU7cpECU2yuMZoUp99jzCrjJJqYDGnqtbmHLCmeqZet3FZLDJ5drx4KqSQv7VU2sXgS2YQ0gEwMaKPIJxJpe7bTCCQfTczpPuVdqOiUgJPT4_RXex54n1yY-v8bKoqGojonft6q7ipWphb4qOPXFfwKAlExm3Up/s4000/IMG_9405.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPmsqIY0msemM2UQsHQg1kyryOQFifEU7cpECU2yuMZoUp99jzCrjJJqYDGnqtbmHLCmeqZet3FZLDJ5drx4KqSQv7VU2sXgS2YQ0gEwMaKPIJxJpe7bTCCQfTczpPuVdqOiUgJPT4_RXex54n1yY-v8bKoqGojonft6q7ipWphb4qOPXFfwKAlExm3Up/w400-h400/IMG_9405.JPG" width="400" /></a></div>With any bowl of </span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">kshf</span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">, you start with the broth which is quintessential to the success of your </span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">kshf</span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">.....and you begin by sauteeing prawn heads (about 20 of them, leftover heads from 1 kg of prawns I bought and peeled) in some oil. The more oil you use, the more prawn oil you'll have at the end. As soon as the prawns cook and turn bright orange, you'll see a stream of prawn oil being extracted from the prawn heads. That's </span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">umami</span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> right there!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWw7901PffI8ePj4EFz-y5l9nrWMk_PHjA4j9-g9cy1C5zforndmbIZ7ZZ0MD7Qtp708TTVXwlbWttqXtsu9UPNCsJXXPNTcyGE_-Za7QkFt0NSUSXRwkXEQO0nNxjbxikH4QjoyxS-Ule1QEK96HWMggQVGVi-akFMOGZkRnkDFqlqIzQhb0ZSsScd_UV/s4000/IMG_9406.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWw7901PffI8ePj4EFz-y5l9nrWMk_PHjA4j9-g9cy1C5zforndmbIZ7ZZ0MD7Qtp708TTVXwlbWttqXtsu9UPNCsJXXPNTcyGE_-Za7QkFt0NSUSXRwkXEQO0nNxjbxikH4QjoyxS-Ule1QEK96HWMggQVGVi-akFMOGZkRnkDFqlqIzQhb0ZSsScd_UV/w400-h400/IMG_9406.JPG" width="400" /></a></div>Next, add the desired amount water to the sauteed prawn heads (I used an amount that's good enough for two bowls of </span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">kshf</span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">) together with some chicken bones (I used </span></span></span></span></span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">choi yin kai</span></span></span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> bones for a richer flavour). Simmer on low heat </span></span></span></span></span></span></span></span></span></span></span></span></span></span>(for at least 30 - 45 mins or until you're pleased with the flavour) <span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">to extract all the flavours from the chicken bones and prawn heads </span></span></span></span></span></span></span></span></span></span></span></span></span></span>and season accordingly. You can choose to add sugar (or rock sugar) for some sweetness but I chose not to. See that lovely layer of orange hue goodness in the stock? ;)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRt6L7RbbNdRY9UFKPn3jL0wdx52sVR70EjXpDS_8ROzYFKBkbtRJkSOKd0qgDka-WWVGXq5VjgP56gLEd8m26QkutKuR0nXuiMPjynnMlu8IHENceZxPaNEFtKqU5BAjc48qErIixse962Gj_SAfFWd3MfhfoCAKt0WuNkAnECcSBLZct82hSL5xKHxu/s4000/IMG_9393.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRt6L7RbbNdRY9UFKPn3jL0wdx52sVR70EjXpDS_8ROzYFKBkbtRJkSOKd0qgDka-WWVGXq5VjgP56gLEd8m26QkutKuR0nXuiMPjynnMlu8IHENceZxPaNEFtKqU5BAjc48qErIixse962Gj_SAfFWd3MfhfoCAKt0WuNkAnECcSBLZct82hSL5xKHxu/w400-h400/IMG_9393.JPG" width="400" /></a></div>At the end of it all, you'll get this bowl of deliciously rich, umami prawn-flavoured stock which was good enough for two bowls of <i>kshf</i>. I was quite surprised that it was so easy to do and it looked really </span></span></span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">legit</span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">! ^.^</span></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggW9J96ILGKValNpzS83uxR8_SBjOmphCJ3-rSuAVn8VHY-Kr_Bu5jeyQJAbOaC5R6LF3D3lWDix_Zjq5VtPYeUsJRmzzqvQkW8LJxc0a5oZsVd5mLJNEXMO83G9NpEJxpVLQxXMXD58icYFY8dzw9Op0wCr6TGxzUdbFppdgosIwIiPEZA-s9l647etiG/s4000/IMG_9394.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggW9J96ILGKValNpzS83uxR8_SBjOmphCJ3-rSuAVn8VHY-Kr_Bu5jeyQJAbOaC5R6LF3D3lWDix_Zjq5VtPYeUsJRmzzqvQkW8LJxc0a5oZsVd5mLJNEXMO83G9NpEJxpVLQxXMXD58icYFY8dzw9Op0wCr6TGxzUdbFppdgosIwIiPEZA-s9l647etiG/w400-h400/IMG_9394.JPG" width="400" /></a></div>And that's pretty much all you have to do! All you really need to make is the stock. After that, all you need to do is to assemble your bowl of </span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">kshf</span></span></span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">. Place your </span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">hor fun </span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">or </span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">kway teow</span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> in a bowl together with some Chinese chives and beansprouts (all lightly blanched). I actually got these ingredients from the </span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">ex-Chang Kitchen boss</span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> coz since I was only making a bowl for myself, I didn't want to buy a whole packet of noodles or a bunch of chives and beansprouts just to make one portion.</span></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vFzKBhw0zUlmbtNVWKhh-oM5L2cs0hYBUZMyXq5Izs7oQ8SIRKqzceeGTow_NWqwkNvHP5Woh7VVzdRIue2VPP_eH8jnGCjJ54wK4BlSaCWEE14ku4mJnyOMv_id7JMHyzxyb3oJsMrBodmzErmFjX9-EWB99SgGd5FB2GIzdYxT7cr-X9q6tUpSUrzV/s4000/IMG_9395.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vFzKBhw0zUlmbtNVWKhh-oM5L2cs0hYBUZMyXq5Izs7oQ8SIRKqzceeGTow_NWqwkNvHP5Woh7VVzdRIue2VPP_eH8jnGCjJ54wK4BlSaCWEE14ku4mJnyOMv_id7JMHyzxyb3oJsMrBodmzErmFjX9-EWB99SgGd5FB2GIzdYxT7cr-X9q6tUpSUrzV/w400-h400/IMG_9395.JPG" width="400" /></a></div>Top it with some cooked prawns and shredded chicken (you can poach these two, for a little while, till cooked, in the same broth that you're simmering. And just because it's a homemade version, you can put in big prawns...and more of it (which you won't get if you have it outside coz prawns are expensive and the hawker will usually give you measly ones). <i>Hah..hah...</i>only in a homemade version can you find the </span></span></span></span></span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">liew </span></span></span></span></span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">more than the noodles</span></span></span></span></span></span></span></span></span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">.</span></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibk4TOnSsC_PchSnMiBXQqdftBWjGQEMDySM1kcThp2_6smyFyH89QKxjREn-u-CGy6JckK6SnpXQSV9qkCaMxKBkNdH3LFpF_5yROoup0VvWGNaJWyktv_QMQ1mqHYSxBvpkw2yVm4ganZjo0p1yRiFZGTW4F0_qqRtT7u0xXxi_pvlamhUklFTCbQGeJ/s4000/IMG_9396.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibk4TOnSsC_PchSnMiBXQqdftBWjGQEMDySM1kcThp2_6smyFyH89QKxjREn-u-CGy6JckK6SnpXQSV9qkCaMxKBkNdH3LFpF_5yROoup0VvWGNaJWyktv_QMQ1mqHYSxBvpkw2yVm4ganZjo0p1yRiFZGTW4F0_qqRtT7u0xXxi_pvlamhUklFTCbQGeJ/w400-h400/IMG_9396.JPG" width="400" /></a></div>Make sure you get the stock boiling again before pouring it over your bowl of noodles...and my homemade </span></span></span></span></span></span></span></span></span></span></span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><i>kshf </i>is ready for eating</span></span></span></span></span></span></span></span></span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">! ;) </span></span></span></span></span></span></span></span></span></span>Finish with a sprinkling of homemade fried shallots (yes, I do make my own fried shallots)...but no, this came out of a bottle (make sure they're good quality fried shallots <i>ya</i>).</div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDpNj0nBD33pzJOYtv32B1I_pFY-d9v9Du_R43AqoRhhI-3v5s65Cb67i_jLM793EBY_ArreHP8CRDA3YF3D9Q0PQvPJe-cevxWg7sfP0ye3Ha7LAGDKtxjb45qE_6x9xdPZUfO-xaNASArFyIJhayaFGjtOoDgcIG-_-4uBzDdlj04leHVMOnDL9GUwH/s4000/IMG_9398.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDpNj0nBD33pzJOYtv32B1I_pFY-d9v9Du_R43AqoRhhI-3v5s65Cb67i_jLM793EBY_ArreHP8CRDA3YF3D9Q0PQvPJe-cevxWg7sfP0ye3Ha7LAGDKtxjb45qE_6x9xdPZUfO-xaNASArFyIJhayaFGjtOoDgcIG-_-4uBzDdlj04leHVMOnDL9GUwH/w400-h400/IMG_9398.JPG" width="400" /></a></div>Does the broth look <i>legit</i> or what? The rim of the bowl even has that foam/bubbles you see in a real bowl of </span></span><i>kshf </i>cooked by a <i>kshf sifu</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGjg5vNa0uzjgusx9Aezv-ner-pmCqvsvNL3zE_zyzSQgQShZxjfzGlDKdiTy8etZKzzTWiB3shfmvSxe-x8tq0nS8VLELrLsOP5gYN-VxOeBMVI9v69J73k1E8W83UJdDc9kw0Dj6FXvvEqwrqq3S0lumBjwBd0e-ezNvAO2SgkCYdmrjcUY_bLbFgoV/s4000/IMG_9399.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGjg5vNa0uzjgusx9Aezv-ner-pmCqvsvNL3zE_zyzSQgQShZxjfzGlDKdiTy8etZKzzTWiB3shfmvSxe-x8tq0nS8VLELrLsOP5gYN-VxOeBMVI9v69J73k1E8W83UJdDc9kw0Dj6FXvvEqwrqq3S0lumBjwBd0e-ezNvAO2SgkCYdmrjcUY_bLbFgoV/w400-h400/IMG_9399.JPG" width="400" /></a></div>In fact, my broth is even more orangey in colour than what you'd get outside...and that's because it was made with the bones of <i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">choi yin kai</span></span></i> and not the normal broiler chicken. Those of you who have made soups with both types of chicken before will know the difference. Since discovering the much richer, more umami taste, I don't make soups with regular chicken anymore.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizlcspKkDRX8yQFGaa6QHNLELvbxKSTn3Mek7X_3YtTN1If9hSA9AT1cwmlxaBunnfbO-YSWb1Ay1-_mJQEUlaoaAyTB7bn_i169gDCQpan2-aSLIVt5mE1zIVNCBMgUryNDiY0PIRGsrA-BB_JZr6MjQLvkVfkEGsdEtsTE5d3kzh2wX44Ola7vOgN0QG/s4000/IMG_9400.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizlcspKkDRX8yQFGaa6QHNLELvbxKSTn3Mek7X_3YtTN1If9hSA9AT1cwmlxaBunnfbO-YSWb1Ay1-_mJQEUlaoaAyTB7bn_i169gDCQpan2-aSLIVt5mE1zIVNCBMgUryNDiY0PIRGsrA-BB_JZr6MjQLvkVfkEGsdEtsTE5d3kzh2wX44Ola7vOgN0QG/w400-h400/IMG_9400.JPG" width="400" /></a></div>Of course, if you're making your own </span></span><i>kshf</i>, you can opt for larger, fresher prawns to give you that (prawn) satisfaction you need which you don't normally get from an ordered bowl since they're usually smallish.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVAhz23UID6Jq3BDoqJXI1G0YzVsERNg_fcaY15xhnbBwzmYKa4tg2O5cqjpeE_6VY17FzZS8Xbwe1qXqKy_lLDkE78H3e5HmSmJlLYuFkbgA74kmlhk7is3_-1h-gk2PE-3GEyKOWoWe1wFOPcj-e8BMhGfFsHxsHHUNl0d1Jdgk7Ws054KQwvu8D4IQ/s4000/IMG_9403.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVAhz23UID6Jq3BDoqJXI1G0YzVsERNg_fcaY15xhnbBwzmYKa4tg2O5cqjpeE_6VY17FzZS8Xbwe1qXqKy_lLDkE78H3e5HmSmJlLYuFkbgA74kmlhk7is3_-1h-gk2PE-3GEyKOWoWe1wFOPcj-e8BMhGfFsHxsHHUNl0d1Jdgk7Ws054KQwvu8D4IQ/w400-h400/IMG_9403.JPG" width="400" /></a></div>Taste wise, to be honest, it's not as good as those from the </span></span><i>kshf </i>masters and that's because I refrained from adding any sugar to my stock (this obviously gives sweetness to the stock, some hawkers use rock sugar)...and no msg, of course! >.< I think it's decent enough for a homecooked version <i>lah</i>! ;P</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5E916YqXpBusE55HjxNj5r-e-M_qMZBX-tmhB_hQWn61P2XsYbsOgwFr6NSrFma53P5VNzGMtPsKNJprACRan9H9m56H8ZsACGauKxmVj-Oam-QvqmErKiViKwkOpCjBcWX4HgEgz4da491Hiuox-y-zWCNkZZvT7vddGqYx0eY0mFozD8lMpDtt2b7V/s4000/IMG_9404.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5E916YqXpBusE55HjxNj5r-e-M_qMZBX-tmhB_hQWn61P2XsYbsOgwFr6NSrFma53P5VNzGMtPsKNJprACRan9H9m56H8ZsACGauKxmVj-Oam-QvqmErKiViKwkOpCjBcWX4HgEgz4da491Hiuox-y-zWCNkZZvT7vddGqYx0eY0mFozD8lMpDtt2b7V/w400-h400/IMG_9404.JPG" width="400" /></a></div>Before I attempted this, I didn't know that it was so simple to make. Now I look at hawkers selling </span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">kshf </span></span></span></span></span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">as having a much easier job compared to other noodle hawkers selling say curry laksa, prawn mee, wantan mee or fish head noodles, for example. </span></span></span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">A hawker once told me (the couple was selling siu chow or stir-fry noodles) that they were closing and switching to selling pork noodles instead coz the work is much easier (apparently pork noodles is the easiest as you just need to prep the stock and cut up the raw pork).</span></span></span></span></span></span></i></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5h4UGDsbO8xAo_hyR9nmQdyHwpNGQlMt-3uYzSUjn014kFgBBn7AiiP5wet3OSocR6JkFy47UQIMAIe332Sop_KEKHuleUml4tawmYQxUkfkbDumIgeScrhZyzVWQtiOZ4gYwN7OmOAZiWUkMKQSzbK7l5ciZxFy3XGrrfYCGE1LqQSAKrPB9Sof0xWt/s4000/IMG_9397.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5h4UGDsbO8xAo_hyR9nmQdyHwpNGQlMt-3uYzSUjn014kFgBBn7AiiP5wet3OSocR6JkFy47UQIMAIe332Sop_KEKHuleUml4tawmYQxUkfkbDumIgeScrhZyzVWQtiOZ4gYwN7OmOAZiWUkMKQSzbK7l5ciZxFy3XGrrfYCGE1LqQSAKrPB9Sof0xWt/w400-h400/IMG_9397.JPG" width="400" /></a></div>In the end, if you want to show your skills at making</span></span> <i>kshf</i> at home (to guests), then it's worth the while (if you're making plenty), otherwise just go out, order a bowl and safe yourself from all the hassle (of making just one portion). I did it just to see if I can...and realised it wasn't that difficult. One thing I did learn from this cookout is that I now know not to throw away the discarded prawn heads as I can make a good stock out of it...and use that stock to make soups. ^o^</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com6tag:blogger.com,1999:blog-7834220008218845143.post-20543594272923344742023-10-13T08:05:00.006+08:002023-10-13T22:00:31.208+08:00Stadium Negara Restaurant @ Jalan Yap Kwan Seng<div style="text-align: justify;"><span style="color: red;">Stadium Negara Restaurant @ Jalan Yap Kwan Seng</span> is a Chinese restaurant that specialises in steamboat but also offers a typical Chinese meal of dishes eaten with rice (very much similar to a <i>dai chow</i> kind of place), only difference is that the dishes here are <i>pork-free</i> + you can find more premium dishes (also at more premium prices <i>lah</i>) than those offered in a <i>dai chow</i> eatery.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">If you're wondering why the restaurant is named <i>Restoran Stadium Negara</i>, that's because they used to operate near <i>Stadium Negara</i> before moving here (hence the name) and they were very well-known for their <i>old-school </i>steamboat (using charcoal) at that time. I've never been to the original one but I've been here before...usually on the invite of my sister-in-law as it's one of their family's frequented restaurants. Because it's <i>pork-free</i>, you do see Malay clientele here and <i>gwai lo</i> (it's quite popular with expatriates and foreign tourists due to its proximity to <i>KLCC</i>).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72cb4Rf010rcsJPJ-OGLAEOvjCz3qfY0P4ErPvzH2pGCSlExqzH8jMEdv5G381vdinaJ4lKEv6PC77fYpheMfl4zaZmdnzUNqrd_M3bqbfqDdDENY4SeGpAfl9myMiHNK7mEBoDrVFLhmU6TYP7Vww82a58ViCyJIH12XV76huxN2Ci7nFXUHKxEXi0Pj/s4000/IMG_9296.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72cb4Rf010rcsJPJ-OGLAEOvjCz3qfY0P4ErPvzH2pGCSlExqzH8jMEdv5G381vdinaJ4lKEv6PC77fYpheMfl4zaZmdnzUNqrd_M3bqbfqDdDENY4SeGpAfl9myMiHNK7mEBoDrVFLhmU6TYP7Vww82a58ViCyJIH12XV76huxN2Ci7nFXUHKxEXi0Pj/w400-h400/IMG_9296.JPG" width="400" /></a></div>So, the place was a venue for a family dinner one evening. <i>Please excuse the "not so stellar" photos as it was a round table seating without a turntable (or lazy susan), so some of the photos had to be zoomed in from afar + I wasn't planning to write about it initially (hence there weren't any photos of the place) but decided to since the food turned out pretty good, pricey but good. ^_~</i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodAUZ-CPT16553mNFjKyiYPd2VNsCQmMlhf7VDU5NYpBI8idJTbtu-XBU5Rh5QfXw7DsF_RAEq7wcKwHo2v4vCR1q-CHZ_2blltP9fhPumB2SDwTJ0KY4kn3SQYrgfDq5LntffczTfqpMCuC-cNsiXbob03sF7qRCs0p1G27l_9gAh4KYBaiYd8fHpt01/s4000/IMG_9279.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodAUZ-CPT16553mNFjKyiYPd2VNsCQmMlhf7VDU5NYpBI8idJTbtu-XBU5Rh5QfXw7DsF_RAEq7wcKwHo2v4vCR1q-CHZ_2blltP9fhPumB2SDwTJ0KY4kn3SQYrgfDq5LntffczTfqpMCuC-cNsiXbob03sF7qRCs0p1G27l_9gAh4KYBaiYd8fHpt01/w400-h400/IMG_9279.JPG" width="400" /></a></div>Now this first dish of <b>Sweet & Sour Crab Meat Sauce</b> @ RM45 (for M, RM60 for L & RM35 for S) is rather unique in the sense I've not seen it offered elsewhere. It's actually the sweet and sour sauce for the crabs but you can have it without the crabs (especially when crabs cost RM175 per kg when I had a quick glance at the menu...<i>ouch</i>)!! O_o</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKKMormJ7qEJ7XqGhuqok3PvRAlNVzaPAGlFdH_2lvgg72C2ctCcqOafEeQOcXoyq-wZDdaBTxhT3LossXUU4hOIVfG5drsfTwiWy5k2UP69f2Cxc4xzhqc4homHWOTQEv029_o40-xFfEqEX6NzevejQFvV0ONGn4_cF4_cRqQMXamWXu2lfSRYrJm5D/s4000/IMG_9280.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKKMormJ7qEJ7XqGhuqok3PvRAlNVzaPAGlFdH_2lvgg72C2ctCcqOafEeQOcXoyq-wZDdaBTxhT3LossXUU4hOIVfG5drsfTwiWy5k2UP69f2Cxc4xzhqc4homHWOTQEv029_o40-xFfEqEX6NzevejQFvV0ONGn4_cF4_cRqQMXamWXu2lfSRYrJm5D/w400-h400/IMG_9280.JPG" width="400" /></a></div>Never mind lah, this one <i>poor man's dish</i>....<i>lol </i>(above is an archive photo from 5 years ago)! The first time I had this here (my sis-in-law ordered it and I didn't see the menu, so I didn't know the price), I thought they were crabs that have their meat extracted and cooked in the sauce (how nice, I thought, for <strike>lazy</strike> people who don't like to go through the mess of picking through the shells). I took the photo then coz I was fascinated by the fact that a restaurant would offer just the sweet sour sauce without the crabs.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdszih4ihDzp-2paKlQ0d3opt9u2KI1ijZBG2rU5seiNeDMfDq3ZVn_hjDhlm7uFVwhVTa3MAngFipjkXyE4T1sbturdVXNDfV1lHt81T9YSYHFDEglcW74bwBqz73s3mqVNweTUlZWQT4Rm_0pY1a8sVLMve5lBpfuegEDbwhAhDMAPkRLE0PGnwSYOm/s4000/IMG_9295.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdszih4ihDzp-2paKlQ0d3opt9u2KI1ijZBG2rU5seiNeDMfDq3ZVn_hjDhlm7uFVwhVTa3MAngFipjkXyE4T1sbturdVXNDfV1lHt81T9YSYHFDEglcW74bwBqz73s3mqVNweTUlZWQT4Rm_0pY1a8sVLMve5lBpfuegEDbwhAhDMAPkRLE0PGnwSYOm/w400-h400/IMG_9295.JPG" width="400" /></a></div>And no, there's no crab meat in it (not that I can taste...perhaps if there were, probably only a little), it's just egg bits cooked in a sweet-sour sauce. You have to watch out for the bits of <i>cili api </i>(bird's eye chillies) in the sauce which gives it more <i>oomph</i>!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OhTTo0EU4kO1vThmDOBMj9wGGD8jL7Z5DqbgeH2U4WCearLKbrn7V_ZVYMh4jlMbrzsXQ_KMjQjCcLmjqdX88ajs98D3_hmJQHjx6_RUKyrOkxa9eQeWDCZvVasfu7FxGDWqBwU-c-2gjj8-vEGnpZlFme64-RUnHD5ve7W4wW_XAymiu3ON-XJJAvol/s4000/IMG_9281.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OhTTo0EU4kO1vThmDOBMj9wGGD8jL7Z5DqbgeH2U4WCearLKbrn7V_ZVYMh4jlMbrzsXQ_KMjQjCcLmjqdX88ajs98D3_hmJQHjx6_RUKyrOkxa9eQeWDCZvVasfu7FxGDWqBwU-c-2gjj8-vEGnpZlFme64-RUnHD5ve7W4wW_XAymiu3ON-XJJAvol/w400-h400/IMG_9281.JPG" width="400" /></a></div>And just like any sweet sour crab dish, you must get a side order of fluffy, soft, crisp on the outside <b>Fried <i>Mantou </i></b>@ RM16 (10 pcs) for which these deep-fried buns are known for...and that is to dunk them into the sauce to absorb all those lovely flavours (you can have it with steamed <i>mantou</i> too). It's just like eating sweet sour crabs....minus the crabs!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhZbtn3HM9K44ikN3GvsaELmGoN9-h-gDN63lf5mi4rT9z0lLe0kLvs-bpa-aMi6VkdFqDYI4A9KxTkmC-QKxeWFyRxtsaxckV7XSvH6amfi25EJPY8py8OE9U28CyhZ1_YgksTjk_kxUMzweFq0-CAm30PPQhRT7S2LM_cW1z9qau_egop0C6QngyT-k/s4000/IMG_9282.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhZbtn3HM9K44ikN3GvsaELmGoN9-h-gDN63lf5mi4rT9z0lLe0kLvs-bpa-aMi6VkdFqDYI4A9KxTkmC-QKxeWFyRxtsaxckV7XSvH6amfi25EJPY8py8OE9U28CyhZ1_YgksTjk_kxUMzweFq0-CAm30PPQhRT7S2LM_cW1z9qau_egop0C6QngyT-k/w400-h400/IMG_9282.JPG" width="400" /></a></div>This next dish of <b>BBQ Chicken Wings </b>@ RM48 (for 10 wings) is a must-have (it's super popular) as it's really, really good. I've eaten my fair share of delicious BBQ chicken wings and this one ranks right up there with some of them.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigduDtfHVoPe5xF3g3fDRDeWgbEfMxfjRPlN8L2AUr8meIugZfkakCdLEvnsokWvLc3HoPgLwiYFOpFjFuCzPRaa4grt36728ArFvxmUgVhQVDfLKQxvH7yjsjO1uW9-vVZS1oFuHe3Y9K1yv14fjnml6nY7aqj4hbcidUD_QNOzja3wg9m7GjncsNrRga/s4000/IMG_9283.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigduDtfHVoPe5xF3g3fDRDeWgbEfMxfjRPlN8L2AUr8meIugZfkakCdLEvnsokWvLc3HoPgLwiYFOpFjFuCzPRaa4grt36728ArFvxmUgVhQVDfLKQxvH7yjsjO1uW9-vVZS1oFuHe3Y9K1yv14fjnml6nY7aqj4hbcidUD_QNOzja3wg9m7GjncsNrRga/w400-h400/IMG_9283.JPG" width="400" /></a></div>Grilled the traditional way over charcoal, it comes with that sought-after smoky taste while the meat remains tender and succulent. If <i>everything is better with bacon</i>, I'll have to add <i>everything is better cooked over charcoal</i>. The well charred chicken was very tasty with its skin lightly sticky from the honey in the marinade. I have just two words for it (or is that three)....<i>finger-licking good</i>! ^o^</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUr-Hl6kQ3LjL-Ms0BcJ7Gs9o2aN5ck4PHoK9nA6gMRxmReNzcyOIk2iEMNRQ7wt4Umn-aPIv34Gjh4jeO7mN66pWbFfzpX33gL69iIiDJa_2Wf08Roq_N1HUpa75ALyq3FsCVkWuqfdELS6uEQoq8j-MXd7aSfTwLQfk35J9wDb_JfbsL8pWYnbroUTE/s4000/IMG_9284.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUr-Hl6kQ3LjL-Ms0BcJ7Gs9o2aN5ck4PHoK9nA6gMRxmReNzcyOIk2iEMNRQ7wt4Umn-aPIv34Gjh4jeO7mN66pWbFfzpX33gL69iIiDJa_2Wf08Roq_N1HUpa75ALyq3FsCVkWuqfdELS6uEQoq8j-MXd7aSfTwLQfk35J9wDb_JfbsL8pWYnbroUTE/w400-h400/IMG_9284.JPG" width="400" /></a></div>My sis-in-law did most of the ordering but this <b>Sizzling/Hot Plate Beef </b>@ RM90 (I'm assuming this was L) was my pick. The beef slices were cooked with onions, green bell peppers and carrot and served on a hot plate. Both my husband and brother-in-law thought it was "<i>ngan</i>" (chewy) but it was acceptably tender to me seeing that they were sliced thinly. I would describe it as not "<i>wat</i>" (smooth) enough (thereby making it feel chewy) as it didn't look like the beef was velveted (more <i>chef-y</i> term) or tossed in a cornflour slurry (more <i>layman</i> term) to yield a more tender texture.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25C32k469l6YUN4F2ldmNVaVE-vxrB9mz82W00o8KsKuRNSp8MaEYXhhfedLQ0c2OntlbGYt0F7zABY691_kjsSYlIipApGpQ105-xxX8oFcHBCnmOhIp6IdsGYUbE0X7kC5UVC_iaRGySrASRZ5OBMgyZ-jldgdB48pA5WVo6WnEiEguyguOZs1LwgIg/s4000/IMG_9285.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25C32k469l6YUN4F2ldmNVaVE-vxrB9mz82W00o8KsKuRNSp8MaEYXhhfedLQ0c2OntlbGYt0F7zABY691_kjsSYlIipApGpQ105-xxX8oFcHBCnmOhIp6IdsGYUbE0X7kC5UVC_iaRGySrASRZ5OBMgyZ-jldgdB48pA5WVo6WnEiEguyguOZs1LwgIg/w400-h400/IMG_9285.JPG" width="400" /></a></div>I was given the receipt at the end of the meal (the bill was shared among 3 families) since I would need it for my blogpost. If I had been more aware of the price, I would have refrained from ordering it. >.< Although the taste was still enjoyable (for me), I thought it was way too pricey for the small portion given. <i><a href="https://eatwhateatwhere.blogspot.com/2023/08/jing-hoe-mei-dai-chow-pandan-indah.html"><span style="color: #3d85c6;">Jing Hoe Mei</span></a></i>'s version<i> </i>for a fraction of the price (RM25 to be exact!) instantly came to mind as a comparison.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUmj-E971rR9cqYA6D5WooYW3s-8aehNagis23PGuKpwYHLnuKvRtv1f_t8UJNRdCaK12pFVX5kXC4Fgxb0ksQw3rAqhhA9YlUD7_-SUDDRsm1-pndDpdGWSVyYIvdwpAWCLMlyukhXbkeCkuN9MUC5aBWnYXIrbzbhrnudcNH4psaEpcsd0GElyo79OI/s4000/IMG_9286.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUmj-E971rR9cqYA6D5WooYW3s-8aehNagis23PGuKpwYHLnuKvRtv1f_t8UJNRdCaK12pFVX5kXC4Fgxb0ksQw3rAqhhA9YlUD7_-SUDDRsm1-pndDpdGWSVyYIvdwpAWCLMlyukhXbkeCkuN9MUC5aBWnYXIrbzbhrnudcNH4psaEpcsd0GElyo79OI/w400-h400/IMG_9286.JPG" width="400" /></a></div>The <b>Fried <i>La La </i>with Chillies</b> @ RM60 (for L, RM45 for M & RM25 for S) had fresh, plump <i>lala </i>cooked with lots of garlic and bird's eye chillies.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-x__HYTMky6IviuptfG1BgCnBbFSX_JNS4Cpf3lPcixud-5Y3SwvaZI1azPhDSVlXYKpyecxO05OJaDbkCs424TwFgRRu32QO0EhwaZw09ZRMNvdYpmTnZ5P4d0Sfl7mKnlR-XxN4i_Hm6hUecVpdXMd9tDcIaiYYhDPRdp5cp2wWps22x9tkmlF2n0J/s4000/IMG_9287.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-x__HYTMky6IviuptfG1BgCnBbFSX_JNS4Cpf3lPcixud-5Y3SwvaZI1azPhDSVlXYKpyecxO05OJaDbkCs424TwFgRRu32QO0EhwaZw09ZRMNvdYpmTnZ5P4d0Sfl7mKnlR-XxN4i_Hm6hUecVpdXMd9tDcIaiYYhDPRdp5cp2wWps22x9tkmlF2n0J/w400-h400/IMG_9287.JPG" width="400" /></a></div>I loved the heat the fiery chillies brought to the dish. Overall, the dish was well flavoured and very tasty from loads of garlic. It was one of my favourite dishes here. ^.^</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvYh4hiIHTXSMYNh3if9sBrJpoz3wGM6CAtQ4wAKp0u0i-GX5mb7bbFdjNImDX1yRieVYeB_vcM7AWN4Xnh1d7UwiavWVXWD_FQsbjhxjHUqc9Nk4piz8pNf0ovjFML5CdkYTIFjWQWCOC0uIgYAQt7ehW2c8fFb9XHY829nlvgTlC2FadCwsNyXgz5r-/s4000/IMG_9288.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvYh4hiIHTXSMYNh3if9sBrJpoz3wGM6CAtQ4wAKp0u0i-GX5mb7bbFdjNImDX1yRieVYeB_vcM7AWN4Xnh1d7UwiavWVXWD_FQsbjhxjHUqc9Nk4piz8pNf0ovjFML5CdkYTIFjWQWCOC0uIgYAQt7ehW2c8fFb9XHY829nlvgTlC2FadCwsNyXgz5r-/w400-h400/IMG_9288.JPG" width="400" /></a></div>Next was this dish of <b style="font-style: italic;">Tow Foo </b>(so indicated in the receipt which I aptly renamed<i> </i><b>Homemade Bean Curd with Vegetables</b>) @ RM35 (for L, RM30 for M & RM20 for S) coz that's what it looked like to me. You see, I don't have the proper names of the dishes...and can only <i>assume</i> the names since I can't find any latest menu online (as this is such an old/long established restaurant that's no longer a hype...<i>lol</i>).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh526WpA2GQCWzcJvJ7qEVz5qYcit-AWm4ExraRk545DJb24FDQKCMgTfKWiN5IQksHTV-6pQhi44dMVxZ6o7I9uSi-lE-7mIJvVIpTBqsg-T-c8SNE5nns1yvLBIW95wlTuq3yWnuGAb6aVtf1MqqldY4QmxDb4K1PV-H3I9ifqYEsC5HDw4zqRd4ravGl/s4000/IMG_9289.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh526WpA2GQCWzcJvJ7qEVz5qYcit-AWm4ExraRk545DJb24FDQKCMgTfKWiN5IQksHTV-6pQhi44dMVxZ6o7I9uSi-lE-7mIJvVIpTBqsg-T-c8SNE5nns1yvLBIW95wlTuq3yWnuGAb6aVtf1MqqldY4QmxDb4K1PV-H3I9ifqYEsC5HDw4zqRd4ravGl/w400-h400/IMG_9289.JPG" width="400" /></a></div>A homey, comforting dish of fried, soft, silky tofu (housemade, of course) cooked simply with prawns, mushrooms, broccoli and carrots that was executed well but, again, portion is on the small side. If that is a L-sized portion, I shudder to think what small would look like.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLSnsddhHc-OcBNLKIfJ4jyxeyhtqcli9FoX0BhvQW4eAA3EvZMpyZszsopR2UwfPaWlx_ZDsIH_3hA1hwb6yUuCSRrvQfNZGxjt5cN-_Hl36Aedfw-_WrKreC4aUNjMLwagi3YvIp0uSOiJ7L7iyBp5LCkv9sKUxBqn6hp1ckPfelQBzAVgi6oKFVz3b/s4000/IMG_9292.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLSnsddhHc-OcBNLKIfJ4jyxeyhtqcli9FoX0BhvQW4eAA3EvZMpyZszsopR2UwfPaWlx_ZDsIH_3hA1hwb6yUuCSRrvQfNZGxjt5cN-_Hl36Aedfw-_WrKreC4aUNjMLwagi3YvIp0uSOiJ7L7iyBp5LCkv9sKUxBqn6hp1ckPfelQBzAVgi6oKFVz3b/w400-h400/IMG_9292.JPG" width="400" /></a></div>Our vegetable dish of <b>Stir-Fried Kangkung with Belacan</b> @ RM35 (for L, RM25 for M & RM16 for S) looked as if it needed more belacan and chillies but, surprisingly, the flavour was alright.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFVqsibfpLiI3OyfpU1V_3Nae2CQR-vI47jKEHAAaTbQGbOWvzcolarxmarTx5Q-rqvZJH8NOQFVBnRSLlmhJQ1g-xUCdBDlm8qUK_rxrav9R04AJYgIaoOIBj5KIJiFaS7DSN_Znf3A9IDNl4X2ch3xunGRbNhUSWYgRS9HEGbL5plwG-RSUfoBjiRVK/s4000/IMG_9290.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFVqsibfpLiI3OyfpU1V_3Nae2CQR-vI47jKEHAAaTbQGbOWvzcolarxmarTx5Q-rqvZJH8NOQFVBnRSLlmhJQ1g-xUCdBDlm8qUK_rxrav9R04AJYgIaoOIBj5KIJiFaS7DSN_Znf3A9IDNl4X2ch3xunGRbNhUSWYgRS9HEGbL5plwG-RSUfoBjiRVK/w400-h400/IMG_9290.JPG" width="400" /></a></div>We ordered <b>(<i>Yong Chow</i>) Fried Rice</b> @ RM39 (this is a 3 pax portion) for our rice component since most of us weren't having white rice with this meal. This is a highly popular order here judging by its many orders (we know how foreigners love our Chinese fried rice, don't we?).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQsTJu99rLdBiUuakL3wGh2GhuNqZKWmifG6WYTm6PJ4vuO80np2ji9tzSzuDBOPLDU-FV2qyHE0n_SR6mhUfVxvKAnbgevxCQFCezi356JBkBor9FizjNnhGA4w5B9pXl8BhQm6kOzrf2Y2TKf-MCAeT1HIRIgw9gIn2-APMxpIb51cd6Bzg572LjJFeh/s4000/IMG_9291.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQsTJu99rLdBiUuakL3wGh2GhuNqZKWmifG6WYTm6PJ4vuO80np2ji9tzSzuDBOPLDU-FV2qyHE0n_SR6mhUfVxvKAnbgevxCQFCezi356JBkBor9FizjNnhGA4w5B9pXl8BhQm6kOzrf2Y2TKf-MCAeT1HIRIgw9gIn2-APMxpIb51cd6Bzg572LjJFeh/w400-h400/IMG_9291.JPG" width="400" /></a></div>Fried with the simplest of ingredients of just small prawns, egg and spring onions, the skill of the chef in frying this is at the forefront. I actually like my fried rice cooked with only a few ingredients for the taste of the rice to shine...and shine it did! ;) The texture of the nicely separated grains of rice was just right...with a bit of that sought-after <i>wok hei</i> detected.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlPX_OO9VP2F3X5VMu2XGynYK18UU_wth-THKQB__y9k-JUSrNQWit4GA2-rAAcCGu6AyXMUNyuCmCdK13c8wpz4q-FIjJqLbfr9doBzievW-EnbJzhcUvmoe8Njb02iGJMrb6B6fz04qo191CARA_wxK3SSTpTaXxz-cLM4-K6srp1vkGvXUZwSjO63b/s4000/IMG_9293.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlPX_OO9VP2F3X5VMu2XGynYK18UU_wth-THKQB__y9k-JUSrNQWit4GA2-rAAcCGu6AyXMUNyuCmCdK13c8wpz4q-FIjJqLbfr9doBzievW-EnbJzhcUvmoe8Njb02iGJMrb6B6fz04qo191CARA_wxK3SSTpTaXxz-cLM4-K6srp1vkGvXUZwSjO63b/w400-h400/IMG_9293.JPG" width="400" /></a></div>Our final dish was an order of <b>Fried Meehoon</b> @ RM45 (this is 3 pax portion). Not sure what this noodle is called but it's meehoon fried in black sauce with small prawns, minced meat (chicken), mushrooms, onions, sugar snap peas, beansprouts, red chillies and egg.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEr0kSK8eV5Pic4JN-0mmfyzwahjZfy28Neo1tX-zQzRRHJdGEyY8AXCOgtyJkIzyHivNd_39e_Ey01wdUhSvWA8IrnVGaNw1Tm8JKMvFLXdNlkBRYyKGJV4Km9clbOLNRWC_6pq96P1JKzO0Hx4U9-n8J06oQRQXGE5qQKzs7FfEW9U6rOVarqD6Gya8J/s4000/IMG_9294.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEr0kSK8eV5Pic4JN-0mmfyzwahjZfy28Neo1tX-zQzRRHJdGEyY8AXCOgtyJkIzyHivNd_39e_Ey01wdUhSvWA8IrnVGaNw1Tm8JKMvFLXdNlkBRYyKGJV4Km9clbOLNRWC_6pq96P1JKzO0Hx4U9-n8J06oQRQXGE5qQKzs7FfEW9U6rOVarqD6Gya8J/w400-h400/IMG_9294.JPG" width="400" /></a></div>Another dish that looked simple but the flavours turned out better than expected. It was the texture of the nicely separated strands of meehoon (not lumpy, soft or mushy) and those crunchy, fat beansprouts that won me over.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The 2 <b>Honey Lemon</b> @ RM9.50 each, 2 <b>Fresh Coconut </b>@ RM8.50 each, a <b>Jug of Watermelon</b> @ RM45 and 2<b> Plain Rice</b> (RM5) the nine of us had made up the balance of the bill which came to a total of about RM550. Pricey or not? At a glance, RM60 per head actually sounds reasonable...but looking at the type of dishes we had, the price might not seem that value for money (note that there's no fish or prawn dish). <i>Steamboat</i> (RM35 per head) is still offered here but it's now done over a gas burner instead of the <i>old-school method </i>of using charcoal (this one is fast becoming a <i>past relic</i>).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">All in all, the food tastes pretty good but prices are rather steep (further compounded by the small servings) for us locals especially if you order seafood items...apparently not so for foreign visitors (of course not-<i>lah</i> with their favourable exchange rate!) who come for the crabs, so do be prepared or forewarned. Prices and portions are the main two grouses in the reviews I see for this place...and I can see why. >_<</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I thought the fried <i>la la</i>, fried rice and especially the BBQ chicken wings stood out in terms of flavour and were my favourites. So, was the food good enough to warrant a revisit? Sure, if I get an invite for a family dinner gathering (or even if we split the bill) coz food always taste better with more people. Would I come here with my family on our own though? Probably not (I can get a <i>better bang for my buck</i> with RM180...<i>lol</i>)! But, <i>hey</i>, if you're ok with the prices, don't let me stop you from trying out the place. ^_~</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Restoran Stadium Negara</b></div><div style="text-align: justify;">Jalan Yap Kwan Seng</div><div style="text-align: justify;">50450 Kuala Lumpur</div><div style="text-align: justify;">Tel: 03-2161 8557</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com6tag:blogger.com,1999:blog-7834220008218845143.post-17820392551789105582023-10-06T09:17:00.005+08:002023-10-06T09:17:00.144+08:00Torii Teppanyaki @ MyTown Shopping Centre<div style="text-align: justify;"><i>Torii Teppanyaki</i> is a string of restaurants with its presence in malls like MyTown Shopping Centre, Gardens Mall, KL Gateway Mall, Paradigm Mall, Setia City Mall and IPC Shopping Centre.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmx5vmzcRmmegccQY_2lcmnJpB8RMOsmN5td_MJZxmCemurE0L_rcNZoHFyyr0gwJhGjIQQczMqfjBPcXK3zWatuwq5EEYi4K-0y5f8Ej2whp28x9gI_mU6iWyr3vxq0Go6GbE9lrk1Z1PiTFFfpzuXSsGNsQMLHdsPDR8YCklK2jlGZgLPmknZN584v7l/s4000/IMG_9256.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmx5vmzcRmmegccQY_2lcmnJpB8RMOsmN5td_MJZxmCemurE0L_rcNZoHFyyr0gwJhGjIQQczMqfjBPcXK3zWatuwq5EEYi4K-0y5f8Ej2whp28x9gI_mU6iWyr3vxq0Go6GbE9lrk1Z1PiTFFfpzuXSsGNsQMLHdsPDR8YCklK2jlGZgLPmknZN584v7l/w400-h400/IMG_9256.JPG" width="400" /></a></div>As the name implies, their speciality is teppanyaki (of course) but also offers a selection of other Japanese fare that includes<i> iron rice, donburi, okonomiyaki</i> and <i>ramen</i>. After a visit to <i>Ikea</i>, we stopped by <span style="color: red;">Torii Teppanyaki @ MyTown Shopping Centre</span> for dinner.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3bURJQOjL2wRd0rJDI5QpJPQdbKCP2799w_o_pASVJ76Jdf2l6JFEZNF5-VbvBBT2mYdPMONG5RWNLOB4OwXs2c0ZtjbqSzZUSVwd7OBVfzMb1d53PJWSrucNbDtbv1U8M7-rQJO7CWkYgVnExaNpRlVCfiO2wDnaMesMsYLGrK6srqNy4dE0wvxwiJB/s4000/IMG_9254.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3bURJQOjL2wRd0rJDI5QpJPQdbKCP2799w_o_pASVJ76Jdf2l6JFEZNF5-VbvBBT2mYdPMONG5RWNLOB4OwXs2c0ZtjbqSzZUSVwd7OBVfzMb1d53PJWSrucNbDtbv1U8M7-rQJO7CWkYgVnExaNpRlVCfiO2wDnaMesMsYLGrK6srqNy4dE0wvxwiJB/w400-h400/IMG_9254.JPG" width="400" /></a></div>Their <i>iron rice series</i> is basically almost similar to their <i>teppanyaki series</i> which offers a meal of rice (except it's served with fried rice instead of white rice) with a protein of your choice of beef (beef patty, steak or slices), chicken (<i>katsu</i>, <i>karaage</i> or grilled), chicken <i>gyoza</i>, lamb, salmon or <i>unagi</i>. The difference is just the name being slightly more intriguing...they probably called it <i>iron rice</i> to denote the iron plate (teppan) in which it is served.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhM5nR3ATri_-b7o-HtA-sHvgf0SyJC2dG1MBOd6JTzYrT0qEHWDBFtZ53vhd1vruA-5VsligsBElllfaPV8la1iQWl_2c1y4naxfgAQIQ88ZNY6J2lV-eZAxLnzYyG9rAmQ4hzOdJ7iLpGh46-hl0kqO-2q7qtB5CxxX7Cs7esoD4QB3kF3p9MzS0E3P/s4000/IMG_9255.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhM5nR3ATri_-b7o-HtA-sHvgf0SyJC2dG1MBOd6JTzYrT0qEHWDBFtZ53vhd1vruA-5VsligsBElllfaPV8la1iQWl_2c1y4naxfgAQIQ88ZNY6J2lV-eZAxLnzYyG9rAmQ4hzOdJ7iLpGh46-hl0kqO-2q7qtB5CxxX7Cs7esoD4QB3kF3p9MzS0E3P/w400-h400/IMG_9255.JPG" width="400" /></a></div>Various donburi (chicken <i>karaage</i> or <i>teriyaki</i>, <i>katsu</i> curry or omelette, <i>kimchi</i> or <i>yakiniku</i> beef slices, salmon or <i>tamago mentaiko</i>,<i> </i><i>ebi</i> fry curry or <i>unagi</i>), okonomiyaki (chicken, beef, salmon or vegetables) and ramen (signature, miso, shoyu, sukiyaki or spicy jigoku) complete the menu.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTAt1TlMbSUVo1mbfpjqZbJzhWRb4BZVncZ-RpWajxI8PRB6Jve80nsBs3bgQihtgIO3MaCph2PJTxfNBPQa138oeihpttwEzTggwXb1X7lY9lAPBVGTZ6xYg6nXYiTiegaPhNng6LAHYy7IBIUfoIzIVFMQwGEUA3LhyphenhyphenTNYzbOcDCQcg_VmjNAVaIxm5X/s4000/IMG_9246.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTAt1TlMbSUVo1mbfpjqZbJzhWRb4BZVncZ-RpWajxI8PRB6Jve80nsBs3bgQihtgIO3MaCph2PJTxfNBPQa138oeihpttwEzTggwXb1X7lY9lAPBVGTZ6xYg6nXYiTiegaPhNng6LAHYy7IBIUfoIzIVFMQwGEUA3LhyphenhyphenTNYzbOcDCQcg_VmjNAVaIxm5X/w400-h400/IMG_9246.JPG" width="400" /></a></div>This was my son's pick, the <b>Beef Slices Iron Rice</b> @ RM24.90 (<i>a la carte</i>) served with fried rice, some sweet corn, together with a bit of chopped scallions, and their speciality sauce. For drinks, we had <i><b>Green Tea</b></i> at RM5.90 per pax.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXq85UFOqLbAr3vnmHrfMZ-5VODLuoyU8Uh9koyTpiWxB7pxoD4Yd66MgJmqjTKicL1ophhFWK_Va2wp2KRq1bBPRpskZWGnmfLUsl1lJtWYWFbz2YFuZUAnji9GHZ6ig413ry5YanUrqpL0oLQIbGA9xR2UKklv9NE1Jj1OYkr9xtERkuxKieOz2DB7Nh/s4000/IMG_9247.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXq85UFOqLbAr3vnmHrfMZ-5VODLuoyU8Uh9koyTpiWxB7pxoD4Yd66MgJmqjTKicL1ophhFWK_Va2wp2KRq1bBPRpskZWGnmfLUsl1lJtWYWFbz2YFuZUAnji9GHZ6ig413ry5YanUrqpL0oLQIbGA9xR2UKklv9NE1Jj1OYkr9xtERkuxKieOz2DB7Nh/w400-h400/IMG_9247.JPG" width="400" /></a></div>To my surprise, the <i><b>fried rice</b></i> appeared very plain. It was literally rice fried with some seasoning/sauce only, you won't find even simple ingredients like egg or spring onions in it! >.<</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHUhJDLy0ZX0acd7fKRBUYEsZO1SPLcUmbnAPUw9041PfXKg_ycxlo36TUG0CRxP8FJx-yGQuCgPku-jAdGShhpWAECfhleDtCW8qcbAt_Jwj2D4LRbbAdo5DwJITQTMZSil4ULlTYifahzT-TqdTOezKMyE_QeWDm3zHBp8HSrB6r8jo4pYDK0CHfwDD/s4000/IMG_9248.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHUhJDLy0ZX0acd7fKRBUYEsZO1SPLcUmbnAPUw9041PfXKg_ycxlo36TUG0CRxP8FJx-yGQuCgPku-jAdGShhpWAECfhleDtCW8qcbAt_Jwj2D4LRbbAdo5DwJITQTMZSil4ULlTYifahzT-TqdTOezKMyE_QeWDm3zHBp8HSrB6r8jo4pYDK0CHfwDD/w400-h400/IMG_9248.JPG" width="400" /></a></div>The <i><b>beef slices</b></i> were very thinly sliced and arrived with adequate searing. The flavours were satisfying and the beef fairly tender since they were cut so thinly.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFILoVFCug1LWLq9If9atrGE1HuEDTumYBRlA59ENk0wG0YlB8gpCrstcg0Fg-ab6NwTLeA0etMAPx_zZmcP3GUliZqaPZ2T2jfADERlN7NWA-HOrLd-omZyCq5rdS03KExPtlcthDEXH8W6Eb9Vz8E90vW5Pz4Mn3V_v24hwHIuz44XjMkrhVER3nZSV7/s4000/IMG_9249.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFILoVFCug1LWLq9If9atrGE1HuEDTumYBRlA59ENk0wG0YlB8gpCrstcg0Fg-ab6NwTLeA0etMAPx_zZmcP3GUliZqaPZ2T2jfADERlN7NWA-HOrLd-omZyCq5rdS03KExPtlcthDEXH8W6Eb9Vz8E90vW5Pz4Mn3V_v24hwHIuz44XjMkrhVER3nZSV7/w400-h400/IMG_9249.JPG" width="400" /></a></div>Even though the beef was cooked with their speciality sauce already, my son decided to add-on an additional <i><b>black pepper sauce</b></i> @ RM3.90 for a punchier flavour. You can also add-on <i>kimchi sauce</i> and<i> kimchi</i> for RM4.90, cheese (!) at RM3.90 or omelette at RM3.90.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ84-3dHwDA5IvaKikUBR3X5XXU1aRVDXikfCeAlYjFRWdegmxpQ8agH6hwNPuOoN29tFuQ90_TW_EAzBilyGCEVGdGEZq_DimuAxt9vErY3f8XSA7AteQ91Vlsd920b9PFho6qMnreyG1WPb3ZhatDj3VLfkDeAUNqZOtxr6UT0ZWod0O99t2-p5TpvFn/s4000/IMG_9250.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ84-3dHwDA5IvaKikUBR3X5XXU1aRVDXikfCeAlYjFRWdegmxpQ8agH6hwNPuOoN29tFuQ90_TW_EAzBilyGCEVGdGEZq_DimuAxt9vErY3f8XSA7AteQ91Vlsd920b9PFho6qMnreyG1WPb3ZhatDj3VLfkDeAUNqZOtxr6UT0ZWod0O99t2-p5TpvFn/w400-h400/IMG_9250.JPG" width="400" /></a></div>I, on the other hand, was after their teppanyaki...and you have a choice of either beef (steak or slices), lamb, chicken, seafood (fish of either salmon or saba, prawns & squid) or mixed mushrooms. I chose the <b>Prawn Teppanyaki</b> @ RM29.90 and made it a set meal (<i>a la carte</i>, RM25.90).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKdTQSP68_U4svgzEUvZhu0b6esigbtg98eG_0o5ajqo-zSDMHnJn-IQi-1qQRETHB4sOL5CF4ZAQoXRUYNLogYkvu96DCIa4OagRqJ_z7GnUBewIMsyDwkMesw77oWqbtzCrW6dCP2UBpcrIc1eg_pOGlqirnyrXEx0Z6gt590o0KiSWvFNwxkxN5W7o/s4000/IMG_9251.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKdTQSP68_U4svgzEUvZhu0b6esigbtg98eG_0o5ajqo-zSDMHnJn-IQi-1qQRETHB4sOL5CF4ZAQoXRUYNLogYkvu96DCIa4OagRqJ_z7GnUBewIMsyDwkMesw77oWqbtzCrW6dCP2UBpcrIc1eg_pOGlqirnyrXEx0Z6gt590o0KiSWvFNwxkxN5W7o/w400-h400/IMG_9251.JPG" width="400" /></a></div>The set meal gets you extras of a <i><b>miso soup</b></i>, <i><b>pickled cucumber</b></i> and a dessert of (red bean) <i><b>mochi</b></i> served alongside Japanese white rice (a very huge portion, I might add, which you can upgrade to garlic fried rice for RM5.90) with a tasty, spicy green chilli paste (something you only see in a Malaysianised teppanyaki....we love our <i>sambals</i>...<i>lol</i>). The <i>mochi </i>was good and a nice ending to the meal. ^.^</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QYFi6EBb5KSAkkwN6J2JoehG6ewyCrxX9a0nqfy7EyikZPfLcXOJPro718Q5JBRJjmQvb-HUNby9EKYS5ugOIsqaw9XHngsyJzd5nLsDwkV2wDVqpYr0okshpTMpinWOt7CRhoL1ZqRHx40BAPz3tWZMpV9osIB3_HEt0vlHPz9L2iuiY9gCCVOZDhLq/s4000/IMG_9252.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QYFi6EBb5KSAkkwN6J2JoehG6ewyCrxX9a0nqfy7EyikZPfLcXOJPro718Q5JBRJjmQvb-HUNby9EKYS5ugOIsqaw9XHngsyJzd5nLsDwkV2wDVqpYr0okshpTMpinWOt7CRhoL1ZqRHx40BAPz3tWZMpV9osIB3_HEt0vlHPz9L2iuiY9gCCVOZDhLq/w400-h400/IMG_9252.JPG" width="400" /></a></div>The <i>teppan-<b>fried prawns</b></i> with thin shells (and there were six acceptable-sized ones) were of adequate freshness and sweetness. They were nicely seared with reasonable flavour.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwo5xqFvlXJE8i0nAiv6zh9vPrbHYpetmtWwrqc32z67Fv_fD5lyLPivKwcNFWpyec6cDnsPnHzaqGAbWbaKJtnYxDY8emekzPsoJHSqwjuxvWO3qr2fOtyOxSagTMJlYoTLfUUeCuesVpzZlTmqUUbSfmLkg_1cyzq_rhslVrE60RFtpfZMxDTGNjlPOL/s4000/IMG_9253.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwo5xqFvlXJE8i0nAiv6zh9vPrbHYpetmtWwrqc32z67Fv_fD5lyLPivKwcNFWpyec6cDnsPnHzaqGAbWbaKJtnYxDY8emekzPsoJHSqwjuxvWO3qr2fOtyOxSagTMJlYoTLfUUeCuesVpzZlTmqUUbSfmLkg_1cyzq_rhslVrE60RFtpfZMxDTGNjlPOL/w400-h400/IMG_9253.JPG" width="400" /></a></div>As with any teppanyaki meal, expect it to come accompanied by <i>teppan-</i><b style="font-style: italic;">fried vegetables </b>of cabbage, carrot, red bell pepper and beansprouts topped with crispy fried garlic slices and a sprinkling of chopped green onions. I've to admit, the beansprouts were a bit too thin that day and so they were limp and overcooked + I was hoping for a bit more seasoning in the vegetables too....but they were a bit <i>kedekut </i>(stingy) <i>lah</i> with the crispy garlic! ;)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The <i>teppanyaki</i> or <i>iron rice</i> here is average fare but always fulfilling and enjoyable as it's a complete meal with hearty portions of protein (of your choice), veggies and rice. I guess many people simply enjoy eating it as it's a meal that is the closest to what we eat regularly like <i>chap fan </i>(Chinese mixed rice) or <i>nasi campur </i>(Malay mixed rice).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">If you happen to be shopping in this mall (or <i>Ikea</i>) and looking for a place to eat to re-energise yourself with sustenance for even <i>more </i>shopping, consider <i>Torii Teppanyaki</i> as a possible choice for an affordable lunch or dinner spot. Based on what I had here, I wouldn't mind making a repeat visit at all. ^_~</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Torii Teppanyaki</b></div><div style="text-align: justify;">Lot B1-071 MyTown Shopping Centre</div><div style="text-align: justify;">6 Jalan Cockrane Seksyen 90</div><div style="text-align: justify;">55100 Kuala Lumpur</div><div style="text-align: justify;">Tel: 016-215 7230</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com9tag:blogger.com,1999:blog-7834220008218845143.post-60986270367247511872023-10-02T08:48:00.003+08:002023-10-03T15:16:35.612+08:00The Bubur Cha Kitchen @ Taman Cheras Indah<div style="text-align: justify;">When I clicked into this restaurant named <span style="color: red;">The Bubur Cha Kitchen @ Taman Cheras Indah</span> on <i>Shopee Food</i>, I was expecting it to be selling some kind of sweet (dessert) soups (or <i>tong sui</i>). Turns out it was nothing like that...but selling <i>bubur</i> (or porridge) instead of <i>bubur cha cha</i>...<i>lol</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6N1CXuj0Uf6QYGjaV4NFwHje-xuy9VMJ__Z40OTdoy53fkdB93xW7XzC23G5l2loqw5uHWG1dqeFMVy4I2_MO_YDvfZ2OO5XaCd0qBFyw6-gVBHW4zwpO7noZqQhZbHCUfzZ2A5hP-9AGXDlnw3R1jYGn3PuT0g1HeJUYvFI8oOgqVKwHsmM5ecH3YrH/s4000/IMG_9219.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6N1CXuj0Uf6QYGjaV4NFwHje-xuy9VMJ__Z40OTdoy53fkdB93xW7XzC23G5l2loqw5uHWG1dqeFMVy4I2_MO_YDvfZ2OO5XaCd0qBFyw6-gVBHW4zwpO7noZqQhZbHCUfzZ2A5hP-9AGXDlnw3R1jYGn3PuT0g1HeJUYvFI8oOgqVKwHsmM5ecH3YrH/w400-h400/IMG_9219.JPG" width="400" /></a></div>Hmmm</i>, porridge isn't something I'd associate the Malays with selling as they're more known for their fare of <i>nasi lemak</i> or<i> nasi campur</i>, for example. But they have been known to <i>copy </i>some of our Chinese fare like <i>char kway teow, fried yau char kwai (Chinese crullers), steamed pau (steamed buns) </i>and <i>chee cheong fun </i>to name a few although I can't say they've been very successful at it. It's the same when we <i>copy</i> their <i>nasi lemak</i> but our Chinese version of <i>nasi lemak</i> just isn't the same, especially since our <i>sambal</i> is not quite of the standard of a Malay<i> sambal</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The only Malay-style porridge I've tasted so far is <i>Bubur Lambuk</i>, a porridge cooked with spices and <i>santan</i> (coconut milk) from the <i>Ramadan bazaar</i>. It's so different from our Chinese porridge that I think it needs a bit of getting used to with all the spices and santan in the mix.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnUxd3o13UMsgR77yeZEg_KGpHiLeNe3cXywMIAIqNhlqGOUny6cba-G2FtKHAVvr8H663VEfHSLuO8C2ZUeS7C7PFzFURY-NN9eQSH5AErTiS-SBRp1IFJkuupNezH_YIor6a-ljwnuX4Jb2Y2FhA_FaznEp6pWY8FmYtvVQLHtcT2G9hU-8OpGE5K1g/s4000/IMG_9199.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnUxd3o13UMsgR77yeZEg_KGpHiLeNe3cXywMIAIqNhlqGOUny6cba-G2FtKHAVvr8H663VEfHSLuO8C2ZUeS7C7PFzFURY-NN9eQSH5AErTiS-SBRp1IFJkuupNezH_YIor6a-ljwnuX4Jb2Y2FhA_FaznEp6pWY8FmYtvVQLHtcT2G9hU-8OpGE5K1g/w400-h400/IMG_9199.JPG" width="400" /></a></div>So, you can understand my apprehension when I saw this porridge offered by a Malay vendor but decided to give it a go since it had a 4.9 rating on <i>Shopee Food</i>. I ordered the <b><i>Bubur Ayam + Cendawan Goreng </i>(or Combo B of Porridge with Fried Chicken + Mushrooms)</b> @ RM14 for my first taste test.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHueXLp3pH0ksK6gqeXiKuY0__UNlI9DiKxXN6N2Ps3CbkndHLML9m-VCm1_aXOdJBhr4wPS6-862iIDscXsde8SUNWoZIkKZt_dP40iYNiMfy01hjcmIOXstnF6pvo7qDl6JAG1EO28s63EAOWxGVaeWXDFZHaNXvplv3rnAS8NMtCIIpaq8cQUjKrGV/s4000/IMG_9200.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHueXLp3pH0ksK6gqeXiKuY0__UNlI9DiKxXN6N2Ps3CbkndHLML9m-VCm1_aXOdJBhr4wPS6-862iIDscXsde8SUNWoZIkKZt_dP40iYNiMfy01hjcmIOXstnF6pvo7qDl6JAG1EO28s63EAOWxGVaeWXDFZHaNXvplv3rnAS8NMtCIIpaq8cQUjKrGV/w400-h400/IMG_9200.JPG" width="400" /></a></div>Let's start with the porridge. First thing I saw when I opened the box was that the porridge had toppings of crispy batter bits, fried shallots, <i>kacang</i> (nuts) and chopped spring onions....all I like! ;) But would have liked it even more if they had packed this separately for us to pour into the porridge ourselves when it arrives. The porridge had the right consistency and was nicely savoury.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxwcn8KRf0d_vYPUXtVmjkzdtxO1I0oG6f4Y6jw20YlJk5gEM1igB7c5It1QhWm75fWZgFfZBHn6ggTLP8SuloeQd7C9saCngjYhUiL3TkaNSO_bVQtDvZ7Exo8Pt19B6peHGU50qkRhOUas6DFYjEUPohyYuGrfWONNP6JV-Ug9VTZu9mAffdt7u5qXz/s4000/IMG_9201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxwcn8KRf0d_vYPUXtVmjkzdtxO1I0oG6f4Y6jw20YlJk5gEM1igB7c5It1QhWm75fWZgFfZBHn6ggTLP8SuloeQd7C9saCngjYhUiL3TkaNSO_bVQtDvZ7Exo8Pt19B6peHGU50qkRhOUas6DFYjEUPohyYuGrfWONNP6JV-Ug9VTZu9mAffdt7u5qXz/w400-h400/IMG_9201.JPG" width="400" /></a></div>My initial apprehension of a Malay-style porridge was not warranted. I thought it wouldn't be as good as a Chinese-style porridge but I was proven wrong. I've not had anything remotely this good (from past experience) with <i>Chinese-inspired food </i>from a Malay vendor.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3YgWZ7SHF49kOQLiMyuh4z59AUEH0AC-EOhg8Cf8xU_kBsg6ZuBeIEoRxmeJ9KHGSAtmFwV5cyIQOX4n2SpNINsU94R76taNGaeoZ6FwjomNG5pmdsKvJnoTyvo2wL7NS-uoEV9xTtSj6kNozrJQEgX4kGav9fR9N4bp0HTEvcsJSAxlGS153siwjX34/s4000/IMG_9202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis3YgWZ7SHF49kOQLiMyuh4z59AUEH0AC-EOhg8Cf8xU_kBsg6ZuBeIEoRxmeJ9KHGSAtmFwV5cyIQOX4n2SpNINsU94R76taNGaeoZ6FwjomNG5pmdsKvJnoTyvo2wL7NS-uoEV9xTtSj6kNozrJQEgX4kGav9fR9N4bp0HTEvcsJSAxlGS153siwjX34/w400-h400/IMG_9202.JPG" width="400" /></a></div>I was pleasantly surprised that the enoki mushrooms were still super crispy even though it had been steaming together with the hot porridge in the box. This could partly be due to the fact that I'm staying nearby the seller and the food got to me within 10 - 15 minutes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmR0-ektPD0MV7Dr0BL8UBVySLFSdGcSlnIrzu7JoKUxVhXlzMuc-NhOoBCLICPuoqR7_zEnaMz9lUdO511ADNOPcHefy9cag8YgunKCjey4BHTrjQunKLqM7SScim7AalE-PHX9qWk8bQzdr5abSUiPGJsmpQqrDB2pv1Gqsj-Lh1SapG_hECB4oMv6e/s4000/IMG_9203.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmR0-ektPD0MV7Dr0BL8UBVySLFSdGcSlnIrzu7JoKUxVhXlzMuc-NhOoBCLICPuoqR7_zEnaMz9lUdO511ADNOPcHefy9cag8YgunKCjey4BHTrjQunKLqM7SScim7AalE-PHX9qWk8bQzdr5abSUiPGJsmpQqrDB2pv1Gqsj-Lh1SapG_hECB4oMv6e/w400-h400/IMG_9203.JPG" width="400" /></a></div>Encouraged by the good taste of the <i>first combo</i>, I just had to have it again and ordered their other combo of <b><i>Bubur Udang + Sotong Goreng </i>(or Combo A of Porridge with Fried Prawns + Squid)</b> @ RM14 so that I can try their two other proteins to see which ones I liked better.</div><div style="text-align: justify;"><b><i><br /></i></b></div><div style="text-align: justify;"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoDgG9YvEUzROT3uOFZAY-eLVrNBDYOEmLDjSXTQGy1wgmV8H3Dd6nG2291cgLzE3t65awkeRvRVG9NRUCkK8pBAmw98yNmeQjOBJDN2Ae6NAgJIiF4QVZbUTQR0PVHQOTe5kuEFgiKuONsEYm2HYCQmW6-gp45bl8XgjwlRGHetV8xLMRIGmCSX7i16P/s4000/IMG_9204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoDgG9YvEUzROT3uOFZAY-eLVrNBDYOEmLDjSXTQGy1wgmV8H3Dd6nG2291cgLzE3t65awkeRvRVG9NRUCkK8pBAmw98yNmeQjOBJDN2Ae6NAgJIiF4QVZbUTQR0PVHQOTe5kuEFgiKuONsEYm2HYCQmW6-gp45bl8XgjwlRGHetV8xLMRIGmCSX7i16P/w400-h400/IMG_9204.JPG" width="400" /></a></div>The <i><b>udang goreng</b></i> was another winner. The batter that coated the prawns was probably the same one as the earlier mushrooms but somehow this one felt a little bit thicker and fried to adequate crispiness. I don't know what prawns they used but it had this rather intense prawn flavour to it.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc12xFKECgfYrmLX4b1z6YCwQn0lhupjzNlCSOywIyG_Tvh2wxb0O_OcfkNgrHYJa-0qPutmbRPnt5l_HYRRsibkPWwz8U4_K0VJ6dMaav_jFB5O3FQOT3gCo2qEuz6g4lbTfmBGerH5S5QbeFRnn08TqzDETQ6kBING3-OS5iYuMy4qcczTXEoR11V7fr/s4000/IMG_9205.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc12xFKECgfYrmLX4b1z6YCwQn0lhupjzNlCSOywIyG_Tvh2wxb0O_OcfkNgrHYJa-0qPutmbRPnt5l_HYRRsibkPWwz8U4_K0VJ6dMaav_jFB5O3FQOT3gCo2qEuz6g4lbTfmBGerH5S5QbeFRnn08TqzDETQ6kBING3-OS5iYuMy4qcczTXEoR11V7fr/w400-h400/IMG_9205.JPG" width="400" /></a></div>But I can't say the same for the <i><b>sotong goreng</b></i> as the texture was very chewy...not something I would want to have again.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlkTxNic71hlKXiLqIDf9zd8FQk6ItFHDsATiQebtMMbOxWFhVAjzhYoa6Pj-ttmHW2RNw3CpFVpkS9fADh3__YQqcX-F_iMk9dRpxnBFxqZGSQ4KFDngXZhvrx8EW5VT5obNFEEMA8QCuioha-a1YgqTlI6rISbrVSgkF_Rj1-dURr9VZr6tS9gTZ2ys/s4000/IMG_9206.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlkTxNic71hlKXiLqIDf9zd8FQk6ItFHDsATiQebtMMbOxWFhVAjzhYoa6Pj-ttmHW2RNw3CpFVpkS9fADh3__YQqcX-F_iMk9dRpxnBFxqZGSQ4KFDngXZhvrx8EW5VT5obNFEEMA8QCuioha-a1YgqTlI6rISbrVSgkF_Rj1-dURr9VZr6tS9gTZ2ys/w400-h400/IMG_9206.JPG" width="400" /></a></div>Now that I've tasted all four proteins, it was time to order what I enjoyed the most here.....starting with the <b><i>Bubur Cendawan Goreng </i>(or Porridge with Mushrooms)</b> @ RM8. When the porridge arrived, I realised that they used the same (compartmentalised) packaging as before...meaning a two-protein combo would share the <i>same (box) space </i>as one protein.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kAMIk86EMbPl2BBOWhwVu5rwDcw_KsTOftQI_f6KQyXNkci79dH4or26yawwiiXDKGRdwlOB8dmrhu4G8mnK296J8j1vLKMz-0TKN0dlmB-zgFNRRpQdfw_He9gl8JNeYEf3_h3GQ54BNzJzDUA9_ug5xlIxG1Ku9u38I2lHoDwsw25rvL5amAU22wK2/s4000/IMG_9207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kAMIk86EMbPl2BBOWhwVu5rwDcw_KsTOftQI_f6KQyXNkci79dH4or26yawwiiXDKGRdwlOB8dmrhu4G8mnK296J8j1vLKMz-0TKN0dlmB-zgFNRRpQdfw_He9gl8JNeYEf3_h3GQ54BNzJzDUA9_ug5xlIxG1Ku9u38I2lHoDwsw25rvL5amAU22wK2/w400-h400/IMG_9207.JPG" width="400" /></a></div>As you can see, there seemed to be a lot more <b><i>cendawan goreng</i></b> that can fit into the smaller compartment of the box...<i>hehehe</i>! ;) This was so good...the fried mushrooms were super crispy and the batter so crisp and light.</div><div><br /></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyzFlc5eBqTxLj56LcWRE1v4TA6f3JAqnOS0w0SFgPu6OsTURJxBLowrFDVrrRRPddCIUr4AwoYKZe3eb3wUA02Xm7SFkVDQxpSJGoYS-ppRGPweJG8cjG3Rd7VmSVNdFL7llnluCh0MGKOnsHCmPgOoA0c-UW2ijyO0-qRKRwbnsmay7pEua1boXEjpr/s4000/IMG_9208.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyzFlc5eBqTxLj56LcWRE1v4TA6f3JAqnOS0w0SFgPu6OsTURJxBLowrFDVrrRRPddCIUr4AwoYKZe3eb3wUA02Xm7SFkVDQxpSJGoYS-ppRGPweJG8cjG3Rd7VmSVNdFL7llnluCh0MGKOnsHCmPgOoA0c-UW2ijyO0-qRKRwbnsmay7pEua1boXEjpr/w400-h400/IMG_9208.JPG" width="400" /></a></div>Based on this observation alone, it would probably be safe to say that it's more worth it to order the porridge with a single protein (as an additional RM4 can get you a second box of porridge already). The portion size isn't very big, so those with a bigger appetite can definitely chow down two boxes of porridge...and that's what I did with this order. I got another <b><i>Bubur Ayam Goreng </i>(or Porridge with Fried Chicken)</b> @ RM9.</div><div><br /></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQrV17iEZBScDrDJMIMR6zqou_JmZ4s296Fdjxbzz6L1yDyp4JUPRm-7CKkMLs5uo_9gAXLKDug6g8P5qKJiWHAMG0I-yGpseNZN9IdOg5ggfPlCGPMkNmIUIhk3yodj1OY3BAwglhOPlbPivLT81tEzafANtLSWKgo3kkG5o7zGSXuhg6JvSfk-ce_iM/s4000/IMG_9218.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQrV17iEZBScDrDJMIMR6zqou_JmZ4s296Fdjxbzz6L1yDyp4JUPRm-7CKkMLs5uo_9gAXLKDug6g8P5qKJiWHAMG0I-yGpseNZN9IdOg5ggfPlCGPMkNmIUIhk3yodj1OY3BAwglhOPlbPivLT81tEzafANtLSWKgo3kkG5o7zGSXuhg6JvSfk-ce_iM/w400-h400/IMG_9218.JPG" width="400" /></a></div>That said, these little cubes of <b><i>ayam goreng</i></b> were fairly tender and crispy (but not super crispy as one would expect or want fried chicken to be) but, at least, these little bites of chicken are the freshly made and fried kind (and not the frozen nuggets kind).</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqoBXSu4wOVVRXAvdENo1rF7BxR93Ok5UNOpUBzosTLglMTCCug6jnc3tk0DHA7CrSyxvnrknfFcdyBGIIEqrmAqhENjNrPs_OdMbcgvaBi8XB1lJI21Zoj3gORAP1d9PR-ZpiEzP_rjLvx6PQu9cZiFfYUCVizYkNtdSexZ8lSmtH_KuFpFNuu_dooLG/s4000/IMG_9209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqoBXSu4wOVVRXAvdENo1rF7BxR93Ok5UNOpUBzosTLglMTCCug6jnc3tk0DHA7CrSyxvnrknfFcdyBGIIEqrmAqhENjNrPs_OdMbcgvaBi8XB1lJI21Zoj3gORAP1d9PR-ZpiEzP_rjLvx6PQu9cZiFfYUCVizYkNtdSexZ8lSmtH_KuFpFNuu_dooLG/w400-h400/IMG_9209.JPG" width="400" /></a></div></div><div>And no, I couldn't <strike>finish</strike> eat the second box of porridge (kept all of it for another meal) but have no problem polishing off the second protein if I really wanted to (but purposely kept some so that I have something to eat my balance porridge with later). Wish they would just sell the proteins separately as a side dish so that we can choose to have two proteins with one porridge. Yes, they have the combo for that but it's not quite the same.....just imagine two proteins sharing the <i>same (box) space </i>as a single protein (you get less...<i>haha</i>!). >.<</div></div></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ML4xONoJcQ9FeUvbz7Sc9H2KNMF8TLFNhcykh9rhb7iOgpMtdfmcYf4zn0HsEXlBObWVY8glJWrqRrsATuu_HcJFx9wyio2AVpJ0bcIZN73x2y235e0snv5RLNTcN9u44rYJD0jUQL2qPpzZsfNcpky4dXc_8lWQjsH7IbQxz4VcqqcBZDqzzmwPYck7/s4000/IMG_9213.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ML4xONoJcQ9FeUvbz7Sc9H2KNMF8TLFNhcykh9rhb7iOgpMtdfmcYf4zn0HsEXlBObWVY8glJWrqRrsATuu_HcJFx9wyio2AVpJ0bcIZN73x2y235e0snv5RLNTcN9u44rYJD0jUQL2qPpzZsfNcpky4dXc_8lWQjsH7IbQxz4VcqqcBZDqzzmwPYck7/w400-h400/IMG_9213.JPG" width="400" /></a></div>Next was the <b><i>Bubur Udang Goreng </i>(or Porridge with Fried Prawns)</b> @ RM9 on its own as I had taken a keen liking to the prawns. The same number of prawns were given (as in the combo with <i>udang + sotong</i>)...which was three. They can't very well give anything less since we can count the number of prawns...<i>lol</i>!</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmB_8I4R7oOZQUOV-ReOQii10RJ5rPami8x2grULi49MkprhbGNYFKxnrokz5RMmrfyVQnsvyOi8H_zvrkxFAlD-1HW1KbFdfDAJ9EbN75vwHQVQSnga5onSZG53pPb2JgEC1hjXBQpTEu1VE_ZwVCIR0dYmhSkDE1Zs658ls2-PUMS5Qo03aZMaBZkeD/s4000/IMG_9211.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmB_8I4R7oOZQUOV-ReOQii10RJ5rPami8x2grULi49MkprhbGNYFKxnrokz5RMmrfyVQnsvyOi8H_zvrkxFAlD-1HW1KbFdfDAJ9EbN75vwHQVQSnga5onSZG53pPb2JgEC1hjXBQpTEu1VE_ZwVCIR0dYmhSkDE1Zs658ls2-PUMS5Qo03aZMaBZkeD/w400-h400/IMG_9211.JPG" width="400" /></a></div>The prawn bodies are deshelled (with just the tail intact), so eating it is super easy but you do get some with prawn heads intact occasionally (I think this happens when the prawns are smaller)...but no worries since they're fried to crispy perfection, you can chomp down the heads (and tails) as well.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-mLlVIowhs9uEGRyhaGFxfl389wnYRIEXft0Kb-583G3Cq_K58aASLbpGAzf3Q9oqWQYf18KhuPQpaLB5aIICkAz98ixaIPTljyi2jJxX4zDFKhORZmFw8YoeazftuhG2rPOOdGMJLmywKLmdyOi5Px6HiHdx0hgkBV3A47v9HH5bG9-cwCrGkjzXjX9/s4000/IMG_9212.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-mLlVIowhs9uEGRyhaGFxfl389wnYRIEXft0Kb-583G3Cq_K58aASLbpGAzf3Q9oqWQYf18KhuPQpaLB5aIICkAz98ixaIPTljyi2jJxX4zDFKhORZmFw8YoeazftuhG2rPOOdGMJLmywKLmdyOi5Px6HiHdx0hgkBV3A47v9HH5bG9-cwCrGkjzXjX9/w400-h400/IMG_9212.JPG" width="400" /></a></div>I mentioned earlier that their prawns have this intensified prawn flavour to them, so much so that there was once I could even taste it in the <i>cendawan goreng</i>. They must have fried the mushrooms in the same oil as the prawns...<i>hah</i>..<i>hah</i>! ;P</div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HBIJ0dwSKJotR372r5n5ufZveAA0jNKX1ZZsM41mOscXL7bjP_2g9tayt8qGap1JU1TYc4Nng22cn5wVen6_U0dUu7PYQKiujP1TqKTpRlQjByPpmm_HBp2zdXexwuN0lPsyHdc8lNPESwP8NNhaTY4hp13DOG5YmrS8i04Ji7_eonfcEvo_2Wg_s1cU/s4000/IMG_9220%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HBIJ0dwSKJotR372r5n5ufZveAA0jNKX1ZZsM41mOscXL7bjP_2g9tayt8qGap1JU1TYc4Nng22cn5wVen6_U0dUu7PYQKiujP1TqKTpRlQjByPpmm_HBp2zdXexwuN0lPsyHdc8lNPESwP8NNhaTY4hp13DOG5YmrS8i04Ji7_eonfcEvo_2Wg_s1cU/w400-h400/IMG_9220%5B1%5D.JPG" width="400" /></a></div>Initially, I was very tempted to drizzle light soy sauce over the porridge (as I would always do with any Chinese-style porridge) but luckily did not as it would change the taste of this <i>Malay-style </i>version.</div></div><div style="text-align: justify;"><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdloDi-r8eRaMWGwMolwb5YLx_DPi_fPwQdn3YDTJxnILJxBNChec6N9vMW5JaWGaYHH8ycJRm0VAe-4VXlQtujQGdZhIDN68snsbhw4NfnbWhQOuTZ6c2geNYKHXg2O3r78lWLuZkA-hS1vbBj4jZLERY8UWfRFFwCvH5aFGrwiPzF1bFRQuR8bFN2Ppe/s4000/IMG_9210.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdloDi-r8eRaMWGwMolwb5YLx_DPi_fPwQdn3YDTJxnILJxBNChec6N9vMW5JaWGaYHH8ycJRm0VAe-4VXlQtujQGdZhIDN68snsbhw4NfnbWhQOuTZ6c2geNYKHXg2O3r78lWLuZkA-hS1vbBj4jZLERY8UWfRFFwCvH5aFGrwiPzF1bFRQuR8bFN2Ppe/w400-h400/IMG_9210.JPG" width="400" /></a></div>I once ordered a side of <b><i>Telur Masin </i>(</b><b>Salted Egg) </b>@ RM2 (for half) as this is something we've always paired with our Chinese porridge so that it wouldn't be so bland. Actually, it wasn't needed as the porridge itself had a nice savoury taste already.</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNeebLj4nZ8WpRrCJM5_2wAg2C0TkZAGRwHeb4uF-SRde94ZOxD-mVH9Jtj1QqVbeCRWDz6f70S3PUKgkO6XwUkVDvgCprmzkUwIcO-9p42nA1wZaum15U3BgaUCUJbbi3p5i6MK8lrSDqlDfjzeFw5t1w1dnWnNf06UPQFCCZf5hX53xEc2INnDq8B_U/s4000/IMG_9214.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXNeebLj4nZ8WpRrCJM5_2wAg2C0TkZAGRwHeb4uF-SRde94ZOxD-mVH9Jtj1QqVbeCRWDz6f70S3PUKgkO6XwUkVDvgCprmzkUwIcO-9p42nA1wZaum15U3BgaUCUJbbi3p5i6MK8lrSDqlDfjzeFw5t1w1dnWnNf06UPQFCCZf5hX53xEc2INnDq8B_U/w400-h400/IMG_9214.JPG" width="400" /></a></div>There's also a side order of <b><i>Sambal Bilis Lobak Asin </i></b>@ RM2 which I initially thought would be a strange combo to eat porridge with a sambal but I remembered that I thought it strange also to eat porridge with something spicy like <i>kung po-style frog</i> (cooked with dried chillies) which turned out to be a revelation as it was so good eaten together! :O</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VtkZOXX6qpCUEIvtQbM_xoeyKt7zDTfwQx0N_jNAZND4cu7UBeqghBj6WI5btUAzm2rokU-acjf4rsB9FITT4tptKMBa-WkCqXmNqSoA0q5u7h8c6PZJYqcYl5FQGmNCTEn1MEwTzLjARkoN-4SJVewUXbnBTvI4ckfPWExKOpejUlyU2T_lk9wjaavn/s4000/IMG_9215.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VtkZOXX6qpCUEIvtQbM_xoeyKt7zDTfwQx0N_jNAZND4cu7UBeqghBj6WI5btUAzm2rokU-acjf4rsB9FITT4tptKMBa-WkCqXmNqSoA0q5u7h8c6PZJYqcYl5FQGmNCTEn1MEwTzLjARkoN-4SJVewUXbnBTvI4ckfPWExKOpejUlyU2T_lk9wjaavn/w400-h400/IMG_9215.JPG" width="400" /></a></div>So I gave this <i>sambal bilis lobak asin</i> (as in<i> lobak masin </i>or salted preserved radish) a try and it was a dynamite combination! This <i>sambal lobak asin </i>is like a spicy sambal cooked with salty-sweet preserved radish (<i>choy poh</i>) though I didn't detect much of the <i>ikan bilis </i>taste. Who knew a spicy sambal (the taste is unlike those sambal you get in nasi lemak) would go so well with porridge. It was very good...but too small a portion given (some might think it's not worth paying RM2 for)! O_o</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div>The success and taste of this Malay-inspired porridge took me by surprise. It's now one of my most ordered food delivery through <i>ShopeeFood</i>. My favourite is the <i>Cendawan Goreng</i> followed by the <i>Udang Goreng</i>. A new revelation would be eating porridge with a sambal...and it turned out to be an excellent combination (only a Malay vendor would think of pairing it with a sambal, after all, sambal is a mainstay of their cuisine).</div><div><br /></div><div>Now, why didn't any Chinese food operators think of pairing something fried and crispy with porridge? Our Chinese-style version <strike>always</strike> usually offers something braised. Well, if you like something crispy with your porridge, this is it...but obviously not a porridge to have if you're feeling under the weather.</div><div><br /></div><div>This Malay-style porridge has changed my perspective that porridge need not always be paired with something braised or boiled like duck, peanuts, pork innards or minced meat but can be with something crisply delicious...and you can enjoy it with a sambal too.</div><div><br /></div><div><b>The Bubur Cha Kitchen</b></div><div>No 22 Jalan Indah 33</div><div>Taman Cheras Indah</div><div>56100 Kuala Lumpur</div><div><br /></div></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com6tag:blogger.com,1999:blog-7834220008218845143.post-48666776740004495082023-09-22T11:22:00.003+08:002023-09-26T09:55:30.104+08:00Dondang Sayang Coffee House @ Corus Hotel<div style="text-align: justify;">It was a celebration of some sort and we received an invite from my brother-in-law to a <i>makan</i> gathering on National Day at <span style="color: red;">Dondang Sayang Coffee House @ Corus Hotel</span>. Our <i>go-to</i> dining venue at <i>Corus Hotel</i> is usually <i>Ming Palace</i> but they were closed on a public holiday.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_M82d85Tn8FMF6CtQuwCIFjDuXhOsYwkacw3xUN2g3CNfiwPE4lb8ppeQE0x3XujzrgFbsyMY10akYZSD1vSQyjPVvJzp7072RMKLeKTezlCxcyJVfjrn5FWcN1l9Kcl8W8JB21KrgtD6TbUNjDT4huXC7QoQuq14UhqZNjwhOuPR-c1_9PqcCYmy1Os1/s4000/IMG_9090.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_M82d85Tn8FMF6CtQuwCIFjDuXhOsYwkacw3xUN2g3CNfiwPE4lb8ppeQE0x3XujzrgFbsyMY10akYZSD1vSQyjPVvJzp7072RMKLeKTezlCxcyJVfjrn5FWcN1l9Kcl8W8JB21KrgtD6TbUNjDT4huXC7QoQuq14UhqZNjwhOuPR-c1_9PqcCYmy1Os1/w400-h400/IMG_9090.JPG" width="400" /></a></div>So, we decided to meet at the hotel's coffee house<i> </i>instead. It has been a while since we last ate at their coffee house...our previous visits here were always for their high-tea buffets. Since there was no buffet offered on that day, my brother-in-law made orders from their <i>a la carte </i>menu...and everything was ordered by the time my family and I arrived.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgwt3vVHqyGUUOFvhwmgI101k0adq_H9K4CjB2-UroA29jRbek7aHv87KxqLaz467P0gLe4izYoSnYEvJ_08T04mf5nB6tIqpOkb7LfJA6RRDXlfBccHyhrgAkft0BU56DfJXbdWQ94Xx_WM8v9Ndu_Rr5MSzyK38_kml0sXW502nUgUpiUi_M0mJ4c0P/s4000/IMG_9098.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgwt3vVHqyGUUOFvhwmgI101k0adq_H9K4CjB2-UroA29jRbek7aHv87KxqLaz467P0gLe4izYoSnYEvJ_08T04mf5nB6tIqpOkb7LfJA6RRDXlfBccHyhrgAkft0BU56DfJXbdWQ94Xx_WM8v9Ndu_Rr5MSzyK38_kml0sXW502nUgUpiUi_M0mJ4c0P/w400-h400/IMG_9098.JPG" width="400" /></a></div>He ordered 7 individual plates of food (mainly local dishes) for the seven of us...but all for sharing...and all the plates arrived almost simultaneously. The <b>Biryani Lamb</b> @ RM58.62 came served with a flavourful tri-coloured biryani rice accompanied by a very refreshing vegetable pickle (of pineapples, cucumber, carrot, onions & chillies) and crispy prawn crackers.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpLrmQFB2EVwHwzvY6Oipik9hdFVpyVAsUpq960ShqhzCLhm2vi8RxlDqNW4nel4evGHjod1QnaKLQ4_tO4EovTu09ysUrcBNlGnkPhGvlkSjhVeOjJ5bAO95akpk86rgMN6binFZVTp544RGVZgV-iuCN5RVFKndlOnfhS7NSybN4KYkrwHl6QN0bse_/s4000/IMG_9099.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpLrmQFB2EVwHwzvY6Oipik9hdFVpyVAsUpq960ShqhzCLhm2vi8RxlDqNW4nel4evGHjod1QnaKLQ4_tO4EovTu09ysUrcBNlGnkPhGvlkSjhVeOjJ5bAO95akpk86rgMN6binFZVTp544RGVZgV-iuCN5RVFKndlOnfhS7NSybN4KYkrwHl6QN0bse_/w400-h400/IMG_9099.JPG" width="400" /></a></div>The lamb shank<i style="font-weight: bold;"> </i>was adequately tender and full of flavour from being cooked in all the rich and aromatic spices. The tri-coloured biryani rice was delicious as hidden within the centre of the perfectly cooked basmati rice was some sauce (presumably from the lamb shank) which made the rice even tastier.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIURnrhf2KQ2Q64s3d0W-CWBHC9gmSPZBeWS1ySD1t85kvVSBnolnUAG96IwIDWk009src_AQP-Gud_-vWuhw0KAYbXmaG1wa0pu5xJL833ZQ7LHoodntVv_mYF9dd9rS_Rv1NSSxmBoKll9q7JAC1qbCj_CEZkLUzvBeIEuKQrh1JQIBnpUPyDaE1sya0/s4000/IMG_9092.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIURnrhf2KQ2Q64s3d0W-CWBHC9gmSPZBeWS1ySD1t85kvVSBnolnUAG96IwIDWk009src_AQP-Gud_-vWuhw0KAYbXmaG1wa0pu5xJL833ZQ7LHoodntVv_mYF9dd9rS_Rv1NSSxmBoKll9q7JAC1qbCj_CEZkLUzvBeIEuKQrh1JQIBnpUPyDaE1sya0/w400-h400/IMG_9092.JPG" width="400" /></a></div>This was followed by a dish of greens, the <b>Caesars Salad</b> @ RM22.41 that was made up of really fresh, crunchy romaine lettuce, sliced onions, cherry tomatoes, olives, hard boiled eggs and sliced ham served with caesar dressing, of course.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLftqo7lmGzEq4i0KKexwBP1dvN7Lz16X4p2tNOyhkPo8VPPyRpqBapfkt1V7JdFh04R_6Cb5ukvMrEjixNP8FjM8K6EEHPX3ORdWqHrl7vbhCpZZkzV4i5_6rRYaKx0jGSrBjtYWbKQT3Vzx96-SiwjObBxW5aiJPyUDHUW_z6wZpoJwstAThlasAgXCg/s4000/IMG_9093.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLftqo7lmGzEq4i0KKexwBP1dvN7Lz16X4p2tNOyhkPo8VPPyRpqBapfkt1V7JdFh04R_6Cb5ukvMrEjixNP8FjM8K6EEHPX3ORdWqHrl7vbhCpZZkzV4i5_6rRYaKx0jGSrBjtYWbKQT3Vzx96-SiwjObBxW5aiJPyUDHUW_z6wZpoJwstAThlasAgXCg/w400-h400/IMG_9093.JPG" width="400" /></a></div>There was this sprinkling of Parmesan cheese on top but, luckily, this wasn't as pungent as some of the Parmesan cheese I've tasted before, so it ended up as a salad I enjoyed. Only thing missing were some crispy croutons to bring that crunchy element to the dish.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ua6eZsoDkynYhEp5iNCmzSZrDgHbClMaSTJa8eUY1WFAEPv6J1p8h9M3CMw-bV9BXJcDvK9p3W3JwLCjX-cnllxChW3-nLz3gEGqkyFLyN1NbNznY93CboAbbQVmb9GmxQtG10QKXZcb_ITY3V5tTVjKwRuI27SvJUVJzgN-OegR3SSNuXjfaGdwXbxE/s4000/IMG_9102.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ua6eZsoDkynYhEp5iNCmzSZrDgHbClMaSTJa8eUY1WFAEPv6J1p8h9M3CMw-bV9BXJcDvK9p3W3JwLCjX-cnllxChW3-nLz3gEGqkyFLyN1NbNznY93CboAbbQVmb9GmxQtG10QKXZcb_ITY3V5tTVjKwRuI27SvJUVJzgN-OegR3SSNuXjfaGdwXbxE/w400-h400/IMG_9102.JPG" width="400" /></a></div>Next was the <b>Fried Mee Mamak</b> @ RM24.13 garnished with a sunny side-up egg (that was executed well with a still oozy yolk), some crispy prawn crackers, some greens, a wedge of lime and a dip of bird's eye chillies in soy sauce. I think there were some prawns in there too.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsN1G5aVHA2Ad4v7dMNEPZSw4VJhJbmyE6T8L2U3bkWabUEYGl2YyMjGYyFeLukWXU4LtZRX7H5umQPT6H9jmnLV3Bvir3Mk3yq4oniB3Q6A9Nw0-Bvj6B-ny26zam5cEyXJSccxxu_AuPw-i_N7odDYAobAvZZsZT7zRlbbuymz80aImkxwI_inEuaSmC/s4000/IMG_9103.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsN1G5aVHA2Ad4v7dMNEPZSw4VJhJbmyE6T8L2U3bkWabUEYGl2YyMjGYyFeLukWXU4LtZRX7H5umQPT6H9jmnLV3Bvir3Mk3yq4oniB3Q6A9Nw0-Bvj6B-ny26zam5cEyXJSccxxu_AuPw-i_N7odDYAobAvZZsZT7zRlbbuymz80aImkxwI_inEuaSmC/w400-h400/IMG_9103.JPG" width="400" /></a></div>The mee mamak was fragrantly fried with egg bits and lots of vegetables (of <i>choy sum</i>, onions, tomatoes and <i>taugeh</i>). The flavours turned out better than I expected and was really appetising with a squeeze of lime. I'd even say loads better than many of the <i>mee goreng</i> I've had at <i>mamak </i>restaurants. I really enjoyed this.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmt_lkXBSkaSKJdrcIDUWZEy5nKOjp3RD3XjFs38YEnwVekn9JEzsvKo9jbOn9wffZBe5BKzdpqgQZlhxIge03ZfLkATPTJyByuaDSU4DZRpxwhJjughkvRHJ8_dvIcizahDFAWG64vTk2jeHHrCtuMecdyUK_aqtK0BMSk0mSPlFEbyXH367Qvobt3bI/s4000/IMG_9097.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmt_lkXBSkaSKJdrcIDUWZEy5nKOjp3RD3XjFs38YEnwVekn9JEzsvKo9jbOn9wffZBe5BKzdpqgQZlhxIge03ZfLkATPTJyByuaDSU4DZRpxwhJjughkvRHJ8_dvIcizahDFAWG64vTk2jeHHrCtuMecdyUK_aqtK0BMSk0mSPlFEbyXH367Qvobt3bI/w400-h400/IMG_9097.JPG" width="400" /></a></div>The spaghetti in the <b>Seafood Aglio Olio</b> @ RM24.13 was cooked <i>al dente</i> and tossed with ingredients of prawns, squid, green bell peppers, carrot, onions and served with a slice of buttered garlic <i>baguette</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOJNniIcX9BHMhpZEuJvp2uKuVyMI4ckv27WeJd5qsHi-EAwqTL-4kKdRus8oIaCAdauu0kLUe5dhFqkI_bEq1ChToJVqB-9-yA-EtKRIQMsLgCvZTyzmkijkVAN_8cn-IxlE9f2_USjBgomS0UMgwLvWA0K6M80IXCrnkh9NrTvYcy_VetxLARc18krI/s4000/IMG_9096.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOJNniIcX9BHMhpZEuJvp2uKuVyMI4ckv27WeJd5qsHi-EAwqTL-4kKdRus8oIaCAdauu0kLUe5dhFqkI_bEq1ChToJVqB-9-yA-EtKRIQMsLgCvZTyzmkijkVAN_8cn-IxlE9f2_USjBgomS0UMgwLvWA0K6M80IXCrnkh9NrTvYcy_VetxLARc18krI/w400-h400/IMG_9096.JPG" width="400" /></a></div>It was alright but probably my least favourite dish from here as it needed more chopped garlic and chilli flakes in the noodles for a punchier flavour.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2gVTlM1nq3T2o4zL3OAg33760chkbAwCHAvZh5L9r-xfaBk-50a-xoaDfS8ydkEU4r4pYYIUk00uCe11TeMEkbS3ajzW_crX25Zzrb8gu45q59HzrVb9vDH274XslF5h92aN8kJMQQaunxfs1jPrqnMjGJwRZWZiSjOiKDtogEmtrNpnqVCnsUP3zSKx/s4000/IMG_9104.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2gVTlM1nq3T2o4zL3OAg33760chkbAwCHAvZh5L9r-xfaBk-50a-xoaDfS8ydkEU4r4pYYIUk00uCe11TeMEkbS3ajzW_crX25Zzrb8gu45q59HzrVb9vDH274XslF5h92aN8kJMQQaunxfs1jPrqnMjGJwRZWZiSjOiKDtogEmtrNpnqVCnsUP3zSKx/w400-h400/IMG_9104.JPG" width="400" /></a></div>Following after that was the <b>Hainanese Chicken Rice</b> @ RM28.44 which my brother-in-law said is a <i>best seller</i> here....and I was pleasantly surprised by the outcome. For a more <i>atas </i>hotel version, the plating must be different <i>lah</i>! :D The poached chicken was served with cucumber slices and tomato wedges, a soup that contained some silken tofu cubes with three dips of a fresh chilli paste, blended ginger and a not-so-common condiment of dark soy sauce.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2xxfQQm8W47qWhkPEScY9vNvknD55cKFDHNxRI3U4z18RoQuOx7DnEzPCnx-MNV8GtXpnmyA1h9OEgDBIMnzEGprKI-DaB1hCb9io0lzGOFslN6FdX79oLSGwvmFEqtkCzgi74RaFMxSamhZis6kDvVxnbte9ZwbxxmKPfwg7iAqK7pcSRh0x8dkAh8P/s4000/IMG_9105.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2xxfQQm8W47qWhkPEScY9vNvknD55cKFDHNxRI3U4z18RoQuOx7DnEzPCnx-MNV8GtXpnmyA1h9OEgDBIMnzEGprKI-DaB1hCb9io0lzGOFslN6FdX79oLSGwvmFEqtkCzgi74RaFMxSamhZis6kDvVxnbte9ZwbxxmKPfwg7iAqK7pcSRh0x8dkAh8P/w400-h400/IMG_9105.JPG" width="400" /></a></div>Everything was respectably executed, the chicken tender and smooth, the rice sticky (I think there's some glutinous rice in there somewhere) and flavoured and both the chilli and ginger pastes were of very acceptable standards. I was pleasantly surprised by the pretty commendable effort (for a hotel version) I've to say.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Gc6NYPMDKHhic0IjY9ZGx1GuBuS3NDkqfmt3MSrnhh4Dg9VkBsol2HAC1P2gYe-r7nwrJTjVjQU09QU_u-slGnEFd-NyHX05B6whzc3VX0GA5nfBXg4uM1TuAULLs1gJk64VFIVlgRWVzK9dbu6TROLi8Q2eY6WI-FwJ9aJq_pc2CoiEzSelWGB9AYKB/s4000/IMG_9094.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Gc6NYPMDKHhic0IjY9ZGx1GuBuS3NDkqfmt3MSrnhh4Dg9VkBsol2HAC1P2gYe-r7nwrJTjVjQU09QU_u-slGnEFd-NyHX05B6whzc3VX0GA5nfBXg4uM1TuAULLs1gJk64VFIVlgRWVzK9dbu6TROLi8Q2eY6WI-FwJ9aJq_pc2CoiEzSelWGB9AYKB/w400-h400/IMG_9094.JPG" width="400" /></a></div>Next up was their rendition of <i style="font-weight: bold;">Char Kuey Teow </i>@ RM24.13, another highly popular hawker dish of <i>kueh teow </i>fried with prawns, egg, <i>taugeh</i> and chives served with a fried egg on top.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NWWuBScgHkMbyZFeICISRKlSXItW3F9FyiCzO5sAVqkTzQJxDus6PmP-wwIVi6X1oCHQlNFl4GHDsHkfaGXKBupnUEdzkRImcbCt_gLrTlWPwMz1MQUmNMFiNFtEXEG59n8QAUU8obiODWIWZu7IFErR5GiOScEx8YD6-AADP2YeOOKTcyobr-v8JPz8/s4000/IMG_9095.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NWWuBScgHkMbyZFeICISRKlSXItW3F9FyiCzO5sAVqkTzQJxDus6PmP-wwIVi6X1oCHQlNFl4GHDsHkfaGXKBupnUEdzkRImcbCt_gLrTlWPwMz1MQUmNMFiNFtEXEG59n8QAUU8obiODWIWZu7IFErR5GiOScEx8YD6-AADP2YeOOKTcyobr-v8JPz8/w400-h400/IMG_9095.JPG" width="400" /></a></div>You'd find this plated up exactly like the earlier <i>fried mee mamak</i> with its prawn crackers, greens and fresh bird's eye chilli dip but minus the wedge of lime.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik46coimKzz_Ya3ExXF6mr1koUXZrEGl2HcjlBkq4NBK0n1Xn9HHWudiQaADXvo7bzf_qMR51Z84NwPJ9xQJzKwcD_K0zUWJX5KYvZJbE-aahG5g9yp2sK2xwIk9VSCx1Gq2h6_p6JKd1877KNlglF4No1DHpwNZsukuYVOXHdS1wj0XUf5zzyiT8XJVH4/s4000/IMG_9100.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik46coimKzz_Ya3ExXF6mr1koUXZrEGl2HcjlBkq4NBK0n1Xn9HHWudiQaADXvo7bzf_qMR51Z84NwPJ9xQJzKwcD_K0zUWJX5KYvZJbE-aahG5g9yp2sK2xwIk9VSCx1Gq2h6_p6JKd1877KNlglF4No1DHpwNZsukuYVOXHdS1wj0XUf5zzyiT8XJVH4/w400-h400/IMG_9100.JPG" width="400" /></a></div>Our final dish was the <b>Oxtail Rendang</b> @ RM41.37 and it was super tender, flavourful and delicious. I don't think I've had oxtail rendang before. It's a little bit more <i>unique</i> that the more common beef rendang.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzS2GrFHp0BljyXp_vzZ1Xyl9OlC4TD-_ArpMCE4jXY7KijWxjL1gnH3MXAj2yrf-8bwJu_GWQjAnf-B8YDJ65MMSAO_5NBlnyhmNCxn-mKdUs6X0xdNCR0tz3Gr39EnlDSCO52RiCXtwcuYUnDoqEHSRGwhKzJat0yG09kAxnJ5xevEVtLAKyZ50Y_Zx/s4000/IMG_9101.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzS2GrFHp0BljyXp_vzZ1Xyl9OlC4TD-_ArpMCE4jXY7KijWxjL1gnH3MXAj2yrf-8bwJu_GWQjAnf-B8YDJ65MMSAO_5NBlnyhmNCxn-mKdUs6X0xdNCR0tz3Gr39EnlDSCO52RiCXtwcuYUnDoqEHSRGwhKzJat0yG09kAxnJ5xevEVtLAKyZ50Y_Zx/w400-h400/IMG_9101.JPG" width="400" /></a></div>It was served with the same tasty tri-coloured rice, pickled vegetables and crispy prawn crackers...and the plating again was very similar to the earlier dish of <i>biryani lamb</i>). The plating may seem a little <i>old-school</i> (and repetitive) but (<i>hey</i>) it evokes nostalgic moments in our past. A bite of those three-coloured crackers with the yellow, green and red rims (which featured prominently in more than half the dishes here) brings back fond memories of eating it as a child.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdwKxq6cj37cP3qTBuxWlZ3cRXwEuP2OFw5b5QokpC44vi5Tyq2y8S12RhWnPSK5dbT1i-jQdlRa0gs13ovIank8sPuwmsPF-wZ6snoYLkSi3ussgAI5rLn1JhXyZjdjE_-ZXTL25QFHkSDNxjf5rGCAc_885fDg0mG4oO9ejY9TL-MdzEmF6-xlBJFAz/s4000/IMG_9091.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbdwKxq6cj37cP3qTBuxWlZ3cRXwEuP2OFw5b5QokpC44vi5Tyq2y8S12RhWnPSK5dbT1i-jQdlRa0gs13ovIank8sPuwmsPF-wZ6snoYLkSi3ussgAI5rLn1JhXyZjdjE_-ZXTL25QFHkSDNxjf5rGCAc_885fDg0mG4oO9ejY9TL-MdzEmF6-xlBJFAz/w400-h400/IMG_9091.JPG" width="400" /></a></div>For desserts, my sister-in-law picked some <b>mooncakes</b> @ RM36 each (since it was mooncake season!).....though we didn't eat them as desserts but as appetisers while waiting for our food to arrive...<i>lol</i>!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihA7Iw_lqXqrdY6bKbPpDBAAEQOxGGz-m1ixwB1tFiq1Ims7YZtZV9Zzel0d4hjIO7STO6fS2EAn8jVxN6Msct0KNkHvBG8VFPtffDWq4xXuCSjkNRCUqzPTIwysEvmYwjTPaJkulzzBlMKke7XTxwSJT8LCGnQ-ZM5HSfNeRa2N7JcTvFaAFalBYZd4fm/s4000/IMG_9106.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihA7Iw_lqXqrdY6bKbPpDBAAEQOxGGz-m1ixwB1tFiq1Ims7YZtZV9Zzel0d4hjIO7STO6fS2EAn8jVxN6Msct0KNkHvBG8VFPtffDWq4xXuCSjkNRCUqzPTIwysEvmYwjTPaJkulzzBlMKke7XTxwSJT8LCGnQ-ZM5HSfNeRa2N7JcTvFaAFalBYZd4fm/w400-h400/IMG_9106.JPG" width="400" /></a></div>Of course I had to finish my meal with a <b>Cafe Latte</b> while others went with <i><b>Teh Tarik</b></i>, <b>Fresh Orange Juice </b>and a selection of <b>ice cream</b>. The drinks here can be a little pricey (as would be expected in a hotel) but water is always available and refilled promptly as what you'd expect from a hotel's good service.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This was the first time I've had eaten from their <i>a la carte</i> menu and I'd say I was pleasantly surprised at how successful they were at dishing up some hawker favourites. Not only was I pleasantly surprised with the taste of the food, I was equally surprised that the prices weren't that upmarket (which I'm sure many, like me, will think they are seeing that it's a hotel coffee house). I'd say the prices are within the range of some of the cafes and restaurants out there. If I'm a guest at the hotel, I'd surely consider eating at the hotel coz the prices aren't that different from the nearby malls in the area.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">If you're planning to hold a little celebration or get-together, this venue could possibly be a great choice since it's more quiet and not as hectic (as some overly popular cafes/restaurants)...but, most of all, you'll be eating in comfort amidst good service. You can linger and chat for as long as you want (no-one's going to chase you off as there's plenty of space...<i>lol</i>....unlike some restaurants who would like to do so when they're packed). Less people also means less noise interference, so it's a place that encourages conversation with members of your dining party.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zsslKyLs3qqXgu3sWGU5MCK3PZJMGbpcxbJxoVAWGTAKquJc9wMsfwkap0PzzH6AwuD0amvvxXfPABDGD6CTchwhlksyGFP58LjrIa0teHRMa5ev6TO0dID6-01GXEnjEHOdfQmZyTYubab7k7Ag1tWyJ8bgu7ucLLC_-kYIbOaI_eyOovx9C6WiI5vp/s4000/IMG_9107.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zsslKyLs3qqXgu3sWGU5MCK3PZJMGbpcxbJxoVAWGTAKquJc9wMsfwkap0PzzH6AwuD0amvvxXfPABDGD6CTchwhlksyGFP58LjrIa0teHRMa5ev6TO0dID6-01GXEnjEHOdfQmZyTYubab7k7Ag1tWyJ8bgu7ucLLC_-kYIbOaI_eyOovx9C6WiI5vp/w400-h400/IMG_9107.JPG" width="400" /></a></div>We stayed for more than 3 hours....food is always more enjoyable with good conversation. If I had to pick a favourite, my top three would be the<i> Fried Mee Mamak</i>, <i>Oxtail Rendang (with biryani)</i> and <i>Hainanese Chicken Rice</i>. Who knew that a hotel coffee house can be quite adapt at churning out good hawker fare. If you're a tourist or hotel guest (or even a non-hotel guest), I think you'll be pretty pleased with their rendition of some hawker favourites! ^_~</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Dondang Sayang Coffee House</b></div><div style="text-align: justify;">Corus Hotel Kuala Lumpur</div><div style="text-align: justify;">Jalan Ampang</div><div style="text-align: justify;">50450 Kuala Lumpur</div><div style="text-align: justify;">Tel: 03-2161 8888</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com8tag:blogger.com,1999:blog-7834220008218845143.post-22136886721155481952023-09-18T08:56:00.003+08:002023-10-06T23:23:38.947+08:00Xiu Ye Zai @ Pandan Indah<div style="text-align: justify;">My regular (and favourite) breakfast place, <a href="https://eatwhateatwhere.blogspot.com/2019/03/chang-kitchen-beef-noodle-pandan-indah.html"><i><span style="color: #3d85c6;">Chang Kitchen</span></i></a>, sadly has called it a day in June. Although a beef noodle specialist, my usual order here had always been their shredded chicken <i>hor fun</i> (not <i>Ipoh kai see hor fun</i>) sinced they added that into their menu. Even though I wouldn't rate their food highly, I was still a regular coz the owners are a really friendly bunch of people (so, I come for my <i>weekly makean + chit chat...lol</i>). They close because the lady boss's son doesn't want to do it anymore but, truth be told, if they were doing a roaring business, they wouldn't have come to that decision as they can always hire more help to replace her son. I think the profit they made was probably negligible and didn't equate the effort put into it, hence the decision to close.</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4wc8F02K_I7lg0XlcCbrO0IoNADC2xiXBsHuUYy-zBvcOy1yJ_4YPCnnJ_by7sqNgageUd0YGTg1uD_hMZ1bjmEuw6hsEZkqM6Y_6oJ-miRl8hGaXhGfsLjfs58W_8hBnafVg9AH8rlIEht0ykU1RFKyS7sW-yQSxvZKvdZnVQSpVEisesKI7tuNgrnY/s4000/IMG_9133%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4wc8F02K_I7lg0XlcCbrO0IoNADC2xiXBsHuUYy-zBvcOy1yJ_4YPCnnJ_by7sqNgageUd0YGTg1uD_hMZ1bjmEuw6hsEZkqM6Y_6oJ-miRl8hGaXhGfsLjfs58W_8hBnafVg9AH8rlIEht0ykU1RFKyS7sW-yQSxvZKvdZnVQSpVEisesKI7tuNgrnY/w400-h400/IMG_9133%5B1%5D.JPG" width="400" /></a></div>Taking over the premises is this new restaurant, <span style="color: red;">Xiu Ye Zai @ Pandan Indah</span>, that specialises in wantan mee. Incidentally, the old <i>Chang Kitchen's see tau por </i>(lady boss) was offered to work for them. Well, why not, since she's free after all. Anyway, the new owners isn't what I'd call a friendly bunch as they don't <i>engage</i> with their customers (unlike the previous super friendly owners of <i>Chang Kitchen</i>).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RNKRisZ6eIO0WxBICqdHe3vDk5iJ7ohL62JUBQvFo_u1KhzQNuVO1oNHm4R7ChF1LJfEDi9RVcHaUH7zd6uiPuVL8aDRQSFS25j_xFcSd5weMqHTKwW5j1jTkxOTpOGbY-1hG-hUFLnvtJYAJdLQM3m_0R0xVc8Yu-yD9pO1Z19QTPHyYwdsFXcrovVN/s4000/IMG_9079.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RNKRisZ6eIO0WxBICqdHe3vDk5iJ7ohL62JUBQvFo_u1KhzQNuVO1oNHm4R7ChF1LJfEDi9RVcHaUH7zd6uiPuVL8aDRQSFS25j_xFcSd5weMqHTKwW5j1jTkxOTpOGbY-1hG-hUFLnvtJYAJdLQM3m_0R0xVc8Yu-yD9pO1Z19QTPHyYwdsFXcrovVN/w400-h400/IMG_9079.JPG" width="400" /></a></div>I think they offered the previous lady boss a job with the hope that she would bring in her old regular customers (and there were a lot of them I've to say). Her previous clientele was made up of 80% - 90% regulars (we may not know each other by name but we certainly knew each other by sight). I've only seen a few of them patronising this new place since.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6UPNHJNsCzHRdm41HeYmUhDUdvrsO4YUU11F_hfXfQVQC8fkF8fH8GRoLasSl2k_ZcF-T3VVc84OgFBfU3DkvwisqTpDH775MCe92vdrk6i-OhelAJ4l9pYBfRNDRaWq7s6gRk-sudxn3a5MrQf4s_h2bHcEsW5x4EycjvmoZGAAPQd_MiiJXGCdI25t/s4000/IMG_9060.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6UPNHJNsCzHRdm41HeYmUhDUdvrsO4YUU11F_hfXfQVQC8fkF8fH8GRoLasSl2k_ZcF-T3VVc84OgFBfU3DkvwisqTpDH775MCe92vdrk6i-OhelAJ4l9pYBfRNDRaWq7s6gRk-sudxn3a5MrQf4s_h2bHcEsW5x4EycjvmoZGAAPQd_MiiJXGCdI25t/w400-h400/IMG_9060.JPG" width="400" /></a></div>My first visit was a week after they opened (which was in July). Taking my cue on its speciality, I ordered the <b>Char Siew & Wantan Mee (Dry)</b> @ RM10.50 for my first taste test. When my noodles arrived, I could see that their<i><b> </b>char siew</i> wasn't the common thinly sliced lean-type that you'd usually get at other wantan mee stalls but a thick-cut <i>char siew </i>that you'd associate more with those served by roasted meat stalls.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFB5zjmg2P54opECDZek4dwg9dr--6BMN-Yi-mmbzCbp64isowhD8CntSw1D1Ri1WErAql4tGlQtPmzILeUJFH1PvYlrKO2xifu8HH-uH2t_xYvYIMYyQgtfVJjVTU9LYjk6bq84J-1LHYpS5cPgIsffDTqbqkq4H2q9ukDKLpTl62vVlnXxQyruzGt9L/s4000/IMG_9061.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFB5zjmg2P54opECDZek4dwg9dr--6BMN-Yi-mmbzCbp64isowhD8CntSw1D1Ri1WErAql4tGlQtPmzILeUJFH1PvYlrKO2xifu8HH-uH2t_xYvYIMYyQgtfVJjVTU9LYjk6bq84J-1LHYpS5cPgIsffDTqbqkq4H2q9ukDKLpTl62vVlnXxQyruzGt9L/w400-h400/IMG_9061.JPG" width="400" /></a></div>Averagely sweet with fatty and lean meat, the <i><b>char siew</b></i> was decently tender taste wise with a visually caramelised look though not as charred or smoky-flavoured as some of those commendable <i>char siew</i> sold by good roasted meat stalls.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4E9BIcL2bivQgFxLJAhNnpRfs5d9VbJB9_t3LivFtRwsI9n7lzb3q1FD0bD2VAVR3qvV349qJJBQc_FJIxMtgZCNv8_WOb_3qrTHNnmaO7lTtWnhCBhZy2H2mGac90SVaYttNUa5HUULGmnajv4xeIzJIoKV2ewVrrKRsRSbgVHx_bnlfikoMxfqsskfL/s4000/IMG_9063.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4E9BIcL2bivQgFxLJAhNnpRfs5d9VbJB9_t3LivFtRwsI9n7lzb3q1FD0bD2VAVR3qvV349qJJBQc_FJIxMtgZCNv8_WOb_3qrTHNnmaO7lTtWnhCBhZy2H2mGac90SVaYttNUa5HUULGmnajv4xeIzJIoKV2ewVrrKRsRSbgVHx_bnlfikoMxfqsskfL/w400-h400/IMG_9063.JPG" width="400" /></a></div>The <i><b>wantans </b></i>were also much bigger in size (than the usual ones offered by wantan mee stalls) and plumply filled. The soup was very light tasting (even for me), so I don't think it would be acceptable to the masses who would find it too bland. Not only was the soup not flavourful enough, the dark sauce for the noodles was also rather subtle in flavour which, again, will not go down well with the majority.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadK-8rEg89wFULiBVVex65x4RPuQPHEs7mveeNSiyAhOAw7wx3V5jX9EBE5AH38em8BQ0ie8d9Zm8mQxlPx6jcRAWw9oR0dT6dnhlbsnRvZf8CDLcBeJzmrv1kLRy8lY5UOGIbo9cOlADkDwUc5TbuMxeYfgedwRBk0zEvXBLsWRBG56lCDyqc2dIR-Ey/s4000/IMG_9068.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadK-8rEg89wFULiBVVex65x4RPuQPHEs7mveeNSiyAhOAw7wx3V5jX9EBE5AH38em8BQ0ie8d9Zm8mQxlPx6jcRAWw9oR0dT6dnhlbsnRvZf8CDLcBeJzmrv1kLRy8lY5UOGIbo9cOlADkDwUc5TbuMxeYfgedwRBk0zEvXBLsWRBG56lCDyqc2dIR-Ey/w400-h400/IMG_9068.JPG" width="400" /></a></div>If not for the <i>previous lady boss </i>working here, I'd probably not return seeing how underwhelming the wantan mee was (on my first try) but decided to give them another chance just to <i>support</i> the old lady boss <i>lah</i>. Luckily I did coz, to my surprise, the flavours were much better when I ordered the <b>Hakka-Styled Stewed Pork with Fungus Noodles</b> @ RM13.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9l_CGPOv0denU_yfcTXmPzWMC922eXs971R885YQOz_JbM6phUOLPmUHH_lumcQ4NpjeTaWcRLdzcFmcxYG70YWPHfKcwGTRtyqqKgDzY6-9juN4FnUNQMoYC1GNA4tbg8C6sobzy_oxFBI34kTg2xIMEqOFKe4TkR8kmNW2REJtSL-C-sgkKpk6-wzhf/s4000/IMG_9069.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9l_CGPOv0denU_yfcTXmPzWMC922eXs971R885YQOz_JbM6phUOLPmUHH_lumcQ4NpjeTaWcRLdzcFmcxYG70YWPHfKcwGTRtyqqKgDzY6-9juN4FnUNQMoYC1GNA4tbg8C6sobzy_oxFBI34kTg2xIMEqOFKe4TkR8kmNW2REJtSL-C-sgkKpk6-wzhf/w400-h400/IMG_9069.JPG" width="400" /></a></div>First of all the dark sauce for the wantan mee had more flavour this time (probably because it's tossed with pork lard + oil) and the <i>choy sum</i> was cooked till tender (I couldn't eat them previously as they were too hard). The noodles also had a better bite (I was told someone else cooks the noodles now). Not only that but the soup was also slightly more flavourful. Glad to see that they've tweaked the flavours either as a result of their own doing or feedback from their customers.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14TL4lP1C2NozW0sC8W6PQf7GqzbzekSyqoyx3cW2pIBhbkmzLM-l4qCF0TsvE8SCQDIrc1ZdvwfDRo6LjiefFcLQhsZPXUa6CA470QLS1lpre5ivC74mfcHkhVItKZYmCH6IsHcp1nuCQFuYktbKHAGVzdqejsPPOvZpt2QVXhSzTfd-PJpVzhCPTzFb/s4000/IMG_9082.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14TL4lP1C2NozW0sC8W6PQf7GqzbzekSyqoyx3cW2pIBhbkmzLM-l4qCF0TsvE8SCQDIrc1ZdvwfDRo6LjiefFcLQhsZPXUa6CA470QLS1lpre5ivC74mfcHkhVItKZYmCH6IsHcp1nuCQFuYktbKHAGVzdqejsPPOvZpt2QVXhSzTfd-PJpVzhCPTzFb/w400-h400/IMG_9082.JPG" width="400" /></a></div>The <b><i>Hakka-styled char yoke</i></b> was sufficiently tender with a meat composition that's both lean and fat. It came served separately which was rather strange. So, if you want the meat and sauce to flavour your noodles, you have to pour it over the wantan mee yourself.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVizIbZJZ-UcE6PdlmnMvy_y1Z6ZYe4sPHGojm1ED24n3CBsQ509TX3q9Pmso0kFV6g519jt_Vx7McvT0hAP2rLjhoeLO4x4wJ-hKLPaCmprBD0l-sz9Y_nqhawMETD6TmhLclhwPsPzaxz5wUwPIs4jhUwrG9dgp5-_Gt9lADJtf0YIDCvZXu8OA6tsEb/s4000/IMG_9070.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVizIbZJZ-UcE6PdlmnMvy_y1Z6ZYe4sPHGojm1ED24n3CBsQ509TX3q9Pmso0kFV6g519jt_Vx7McvT0hAP2rLjhoeLO4x4wJ-hKLPaCmprBD0l-sz9Y_nqhawMETD6TmhLclhwPsPzaxz5wUwPIs4jhUwrG9dgp5-_Gt9lADJtf0YIDCvZXu8OA6tsEb/w400-h400/IMG_9070.JPG" width="400" /></a></div>This was a portion of <b>Hakka-Styled Stewed Pork with Fungus </b>(a la carte) @ RM13 I <i>tapau-ed </i>for dinner later. The flavours were ok, a little on the salty side, but I've to admit that I've also eaten better tasting <i>Hakka char yoke</i> than this.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVB9_h1MKxow5DEW5_QpFTOybFKefh9XZ3F-74XZplWQ1CAkz9uHee0G4gllfTGxSup4Ud53kHSHeimdngunnpH0E87Tfl_DL4fVjdsfKkul9MtT-vKowVSDyd52IVfvJSjEPVi9La4AQ25AWDXSDP7EvQ_uN2z1ix4gyQEIw-sucrmQdxFh5cgFmzQNs/s4000/IMG_9071.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVB9_h1MKxow5DEW5_QpFTOybFKefh9XZ3F-74XZplWQ1CAkz9uHee0G4gllfTGxSup4Ud53kHSHeimdngunnpH0E87Tfl_DL4fVjdsfKkul9MtT-vKowVSDyd52IVfvJSjEPVi9La4AQ25AWDXSDP7EvQ_uN2z1ix4gyQEIw-sucrmQdxFh5cgFmzQNs/w400-h400/IMG_9071.JPG" width="400" /></a></div>The <b>Dry Curry Chicken with Potato Wantan Mee</b> @ RM12 is a serving of dry wantan noodles with a plate of dry curry chicken with potatoes served separately (again). The problem with this <i><b>dry curry chicken </b></i>is that it's way too dry a version for a wantan mee. It lacked the curry sauce we'd want to coat the noodles.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6SRJCNv1eSARUjODuvQx0-uIB7HRX6dYf0D41O4TddlmTRM9owcxb8cj-MaOa3OJmFZ_aC9gqfekDNAex_NOxnSL3zsiJ33Yr2fSBs5gV946rvQt7QIbOckvMmhhJVpXDE_9HsUS0PLSNXasl5dY9vS3rksENEw1dID4vGNImKax0zAQzZjG1pIMfoPo/s4000/IMG_9072.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6SRJCNv1eSARUjODuvQx0-uIB7HRX6dYf0D41O4TddlmTRM9owcxb8cj-MaOa3OJmFZ_aC9gqfekDNAex_NOxnSL3zsiJ33Yr2fSBs5gV946rvQt7QIbOckvMmhhJVpXDE_9HsUS0PLSNXasl5dY9vS3rksENEw1dID4vGNImKax0zAQzZjG1pIMfoPo/w400-h400/IMG_9072.JPG" width="400" /></a></div>Moreover, their curry is the type that's distinctive with an overwhelming flavour of dry spices (curry powder mostly) as opposed to a creamy, savoury one cooked with <i>santan</i>. Incidentally, the previous lady boss's chicken curry tasted a lot better in comparison (they should get some <i>tips</i> from her...<i>lol</i>)! Can skip this one....and obviously something I won't be having again.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2KFpDrAe-5SOtWQ-38Pehmt7YLxsJYIc60gP7qFbdDEZI70CRTJgUfthNc_emA7ejiVeI8Psa7gocVwA4oBUaX6dhCbpqeSJYBY1uk1HG84hT7xMtgc9dTBeKGV_4rsT6QPemAib13zugq-KYkb2B41lqShMo6ceEsHXiVov_aSKa7Wc84MVDcsH6Gvl/s4000/IMG_9064.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2KFpDrAe-5SOtWQ-38Pehmt7YLxsJYIc60gP7qFbdDEZI70CRTJgUfthNc_emA7ejiVeI8Psa7gocVwA4oBUaX6dhCbpqeSJYBY1uk1HG84hT7xMtgc9dTBeKGV_4rsT6QPemAib13zugq-KYkb2B41lqShMo6ceEsHXiVov_aSKa7Wc84MVDcsH6Gvl/w400-h400/IMG_9064.JPG" width="400" /></a></div>When I tried their<b> Shredded Chicken with Wantan Mee (Soup) </b>@ RM9.50, I was glad to see some improvement in the taste of the soup which wasn't as bland as before but still subtle enough for me with a light peppery kick.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5xShisqvAjoySyEfJk_5E6C1XUGVbAmheQ5UDDpra3JFcIN8e4buHzfSad7b1SJfJ28blLdZS0RR7irJn2LFir-Yhb-gwn8kTZLx_DSHMzwi7_3fcGItxFTP1Z8Xv1rcSE-_zfI2QjasVmdBSK869T7j2lqC0P-3la6FAkHkB9j_vzw2OEgcjFRqdT0U/s4000/IMG_9066.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5xShisqvAjoySyEfJk_5E6C1XUGVbAmheQ5UDDpra3JFcIN8e4buHzfSad7b1SJfJ28blLdZS0RR7irJn2LFir-Yhb-gwn8kTZLx_DSHMzwi7_3fcGItxFTP1Z8Xv1rcSE-_zfI2QjasVmdBSK869T7j2lqC0P-3la6FAkHkB9j_vzw2OEgcjFRqdT0U/w400-h400/IMG_9066.JPG" width="400" /></a></div>Seeing that I enjoyed the soup version, I had it again and ordered the <b><i>Char Siew</i> and Wantan Mee (Soup)</b> @ RM10.50 this time. If I'm looking for something light to eat, I'd definitely go for the shredded chicken soup which is now my <i>default</i> noodle when I eat here.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGHPI6ey8YjVoFtxb1RtJSnLNfbLO-S3Xtv_r6zmWnTtxdNPHXmhh2ya-4nxBY0tiLih3d-vcUTl4sKWREcz5a9TKS_UHWU6gup_nDddtUgdBwjADgQpdmCr8qnduIwzPOPgAMxZFcyAvQsLhLNnyJVAPTETrECtPP0a0Vo1gcw9lEru2vzFIJ2HQeRuzq/s4000/IMG_9073.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGHPI6ey8YjVoFtxb1RtJSnLNfbLO-S3Xtv_r6zmWnTtxdNPHXmhh2ya-4nxBY0tiLih3d-vcUTl4sKWREcz5a9TKS_UHWU6gup_nDddtUgdBwjADgQpdmCr8qnduIwzPOPgAMxZFcyAvQsLhLNnyJVAPTETrECtPP0a0Vo1gcw9lEru2vzFIJ2HQeRuzq/w400-h400/IMG_9073.JPG" width="400" /></a></div>For some light bites or side dishes to accompany your meal, I tried the <b>Stewed Eggs </b>@ RM2.50 (1 pc). They tasted more like those herbal tea eggs that you see selling in many supermarkets or shopping malls (where the eggs are kept warm in a rice cooker submerged in a herbal concoction) rather than eggs braised in soy.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAjMU4t-rFLVW5hwwXQw64kTC6AeevIktR-d_r281q6-v3p921zDKMtadifMqvMN6LBkTISB9_YaFy0floZhcT_ZscM9LGDp1RxJ0j_6sIUnW_nXynSiSDKzS2o1Tc-rc06ITCYxE-KDjwwRpiUAJsOAdaLE50MN4KulicvbJRbkBE_PTs6A8a9wjwWCr/s4000/IMG_9074.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAjMU4t-rFLVW5hwwXQw64kTC6AeevIktR-d_r281q6-v3p921zDKMtadifMqvMN6LBkTISB9_YaFy0floZhcT_ZscM9LGDp1RxJ0j_6sIUnW_nXynSiSDKzS2o1Tc-rc06ITCYxE-KDjwwRpiUAJsOAdaLE50MN4KulicvbJRbkBE_PTs6A8a9wjwWCr/w400-h400/IMG_9074.JPG" width="400" /></a></div>The <b>Fried Wantan</b> (5 pcs) @ RM6 were freshly fried to order and arrived piping hot and super crispy. I enjoyed that. Other side dishes include <i>pork balls, dumplings (fried or in soup), braised beancurd </i>and<i> chicken giblets</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYgtyxTQtIEcWAaWtZPupXCePbEZ-ylp21xf2MzmDPDH_oLfEuVG71F50zHdppglwh3RnUzMD4SwMtPXM_8LSeSwzEmd_SOyi_Ho-umj47raJdgedj31JTSK1geqPUw0RBCUe80-JEpS5VwZfCPxMHQQ6XmUBn-nVNs8dQCYp9DMjwJwwyPjXQ1jz4Xr3/s4000/IMG_9075.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYgtyxTQtIEcWAaWtZPupXCePbEZ-ylp21xf2MzmDPDH_oLfEuVG71F50zHdppglwh3RnUzMD4SwMtPXM_8LSeSwzEmd_SOyi_Ho-umj47raJdgedj31JTSK1geqPUw0RBCUe80-JEpS5VwZfCPxMHQQ6XmUBn-nVNs8dQCYp9DMjwJwwyPjXQ1jz4Xr3/w400-h400/IMG_9075.JPG" width="400" /></a></div>On one of the days, I also got a takeaway order of <b>Poached Chicken (Thigh) Rice</b> @ RM10.50 for my lunch later. The poached chicken (normal chicken, not <i>choi yin kai</i>) was edible but a bit fatty and nothing quite like some of the stellar poached chicken I've had before. They do sell <i>choi yin kai</i> (I was told + you can see it in the menu) but that is only offered if you order the chicken on its own (quarter, half or whole). I find it strange that they offer <i>choi yin kai</i> but not in a standard dish of chicken rice (don't understand the rationale behind it).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumCTrBiPg3k5UiYYDL-ecPVMawzdHCoE_61EkLt9JFLlIDXARtOzC4uq0pm4DQqkrjn6S6l3CaeFpYOLg19Frw8Lxq4KYp6h5G4SZ0q0Ya5_BTNc4QYBA1JYzndI6gEmjnv7GQcfp1pGbuQbHdQ3qcspyG9VFvHatbGI4FudMJTl3wVNNcZByurgPvLs2/s4000/IMG_9076.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumCTrBiPg3k5UiYYDL-ecPVMawzdHCoE_61EkLt9JFLlIDXARtOzC4uq0pm4DQqkrjn6S6l3CaeFpYOLg19Frw8Lxq4KYp6h5G4SZ0q0Ya5_BTNc4QYBA1JYzndI6gEmjnv7GQcfp1pGbuQbHdQ3qcspyG9VFvHatbGI4FudMJTl3wVNNcZByurgPvLs2/w400-h400/IMG_9076.JPG" width="400" /></a></div>The chicken rice came with half a <i><b>stewed egg</b></i> and some <i><b>pickled cabbage and carrot</b></i> (a nice change from the usual cucumber). I guess they have to distinguish themselves from the standard chicken rice for the higher price charged. Their chilli and ginger paste were decent too.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNHkHbPRvvX7Nu6VwBilyXPOSPpLpnelqZUSWKcwrnaZSlKmFPmyNUP-PrZmOq270c48YuysqA2rRLOEPM5B5oynwu8_n1nLj93-CRUjto-1aUwaCkVaT54HRyV6mKoKGJvfhJabLSV5mpnRNpRhmOUu-zSI-9e3GfvTjUQly8rptHpO3bXMNVM_991Ae/s4000/IMG_9080.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNHkHbPRvvX7Nu6VwBilyXPOSPpLpnelqZUSWKcwrnaZSlKmFPmyNUP-PrZmOq270c48YuysqA2rRLOEPM5B5oynwu8_n1nLj93-CRUjto-1aUwaCkVaT54HRyV6mKoKGJvfhJabLSV5mpnRNpRhmOUu-zSI-9e3GfvTjUQly8rptHpO3bXMNVM_991Ae/w400-h400/IMG_9080.JPG" width="400" /></a></div>The drink prices here are also slightly higher than other <i>kopitiams</i> - <b>Ipoh White Coffee (Cold) </b>@ RM5.60 (L), <b>Kopi-O (Cold)</b> @ RM3.30 (S) and <b>Teh (Cold)</b> @ RM3.40 (S). The <i>Ipoh white coffee</i> is nothing like its predeccesor (ie. the previous <i>Chang Kitchen</i> and now I'm down to just one place in my <i>taman</i> for this). T_T I think I'll stick to kopi-o here.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Even with the improvement in taste (after the early weeks), the place is not bustling with customers even in the mornings. In fact, it's dead quiet, especially at dinner time when the place is only filled with 1 - 2 tables (there was a time when we were the only ones there from the beginning to the end of our meal)! :O I've not been there during lunch hours though, so hopefully there's a better crowd.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08RuEXhG7Cy-uLBICNGtxOOew4SRQVdbKVKji3zm_AS-cnHxVI4c9wf897Q6tx5twRC9BtYrvLDhgwKsWjfCCNJeGoL6oYSICVnuQj_lawpTdD3_cEVVSuGsj4onkwC3XL_azeiU4RHybF8tpRAYO_qYPZNfmMTbDOsbkhSEnmO_ZYnzjNXX3dXmurZfa/s4000/IMG_9084%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08RuEXhG7Cy-uLBICNGtxOOew4SRQVdbKVKji3zm_AS-cnHxVI4c9wf897Q6tx5twRC9BtYrvLDhgwKsWjfCCNJeGoL6oYSICVnuQj_lawpTdD3_cEVVSuGsj4onkwC3XL_azeiU4RHybF8tpRAYO_qYPZNfmMTbDOsbkhSEnmO_ZYnzjNXX3dXmurZfa/w400-h400/IMG_9084%5B1%5D.JPG" width="400" /></a></div>Actually the food isn't half bad and they certainly don't deserve so few customers (for average tasting food). The possible reasons attributing to this I can think of are: 1) they could have <i>shot themselves in the foot</i> when they first started by not making it taste right and having to tweak the flavours later, 2) the average prices of RM12 - RM13 they charge are higher (and yes, they're air-conditioned with an open front) than what hawker stalls would charge, so people obviously expect more in terms of taste and 3) the owners not <i>engaging</i> with their customers could hurt them as service is equally important these days in the food business (especially in securing regulars).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I still eat here occassionally (like once in 2 - 3 weeks) just to lend <i>support </i>to the previous lady boss (wouldn't want to see the place close down and the lady boss without a job!). I do hope people would give the place a second chance (as the flavours have improved from their early days) but can't shake off that <i>sinking feeling</i> it's going to be difficult for them to make it. >_< I think if their prices were slightly lower, they wouldn't be judged so <i>critically</i> and that would probably translate to more business.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Restoran Xiu Ye Zai</b></div><div style="text-align: justify;">No 14 Jalan Pandan Indah 1/18</div><div style="text-align: justify;">Pandan Indah</div><div style="text-align: justify;">55100 Kuala Lumpur</div><div style="text-align: justify;">Tel: 017-733 2644</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com6tag:blogger.com,1999:blog-7834220008218845143.post-36720180727936626592023-09-08T08:41:00.003+08:002023-09-08T15:48:58.405+08:00Mr Wu (Taiwanese Restaurant) @ Pandan Jaya<div style="text-align: justify;">I can't remember what I was googling but it must have been something on Taiwanese food when I chanced upon <span style="color: red;">Mr Wu (Taiwanese Restaurant) @ Pandan Jaya</span>. What?!...I don't even know there's a <i>Mr Wu</i> in my area.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPpgrMcc8Xf71kv54SijtQvFXFH-3BOthLSm6f6Hx7kHIppk7rAgShM5Bq-_Wayot-vJTKi8AK5-dAPMnmIiumyyoAPwLAnhgIN58vupoe3eVuoZR-Z0SebCyZQvhfuDvKOyFH3GBcQOW5HtGZX718xiCqMMJ8n3HxKnVI28ZZP9x2BmCAUctoPVFZ0un/s4000/IMG_8907.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPpgrMcc8Xf71kv54SijtQvFXFH-3BOthLSm6f6Hx7kHIppk7rAgShM5Bq-_Wayot-vJTKi8AK5-dAPMnmIiumyyoAPwLAnhgIN58vupoe3eVuoZR-Z0SebCyZQvhfuDvKOyFH3GBcQOW5HtGZX718xiCqMMJ8n3HxKnVI28ZZP9x2BmCAUctoPVFZ0un/w400-h400/IMG_8907.JPG" width="400" /></a></div>So, I checked their Facebook and <i>lo and behold</i>...<i>Mr Wu</i> indeed has a branch near me (in <i>Pandan Jaya</i>) besides other branches in <i>Damansara Uptown</i>, <i>Puchong</i>, <i>Setapak, Segambut</i>, <i>Old Klang Road, Kajang, </i><i>Klang, Bukit Tinggi</i> and <i>Shah Alam </i>(as well as one in <i>Ipoh </i>and <i>Penang</i>). Then I remotely remembered that <i><a href="https://phonghongbakes.blogspot.com/"><span style="color: #3d85c6;">phonghongbakes</span></a> </i>may have <a href="https://phonghongbakes.blogspot.com/2021/03/mr-wu-taiwan-restaurant-damansara-uptown.html"><i><span style="color: #3d85c6;">eaten here</span></i></a> (well, having a branch in <i>Uptown</i> was an obvious clue), so I checked her posts and noted that she not only enjoyed the food...she later even had a <a href="https://phonghongbakes.blogspot.com/2021/05/a-threesome-at-mr-wus.html"><i><span style="color: #3d85c6;">threesome</span></i></a> there...<i>lol</i>! <i>P/S: At the time of writing, I just found out that the Uptown branch has since closed.</i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQUWFSGD8R7QXIzDyRe64TZGiL4xkEY2MI1f-gtdEXYDNfWSC6KoyEXw9plExu4gE7BUwA34P4Og0b36btDIVNNirRO4Ff0gdGaTd9D4KZbMO58LPpXSuGqYyqgPOnz-wRfVKGsWnf6sf0nlbcBBgnkr3FoE1BOPJUFg-WB_IKOae0q8E6HSPhAxRFIOu/s4000/IMG_8908.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQUWFSGD8R7QXIzDyRe64TZGiL4xkEY2MI1f-gtdEXYDNfWSC6KoyEXw9plExu4gE7BUwA34P4Og0b36btDIVNNirRO4Ff0gdGaTd9D4KZbMO58LPpXSuGqYyqgPOnz-wRfVKGsWnf6sf0nlbcBBgnkr3FoE1BOPJUFg-WB_IKOae0q8E6HSPhAxRFIOu/w400-h400/IMG_8908.JPG" width="400" /></a></div>This <i>Pandan Jaya </i>branch isn't located in the most conducive of surroundings (in my opinion) as the road where it's located is a bit unkept and not brightly lit. The surrounding shoplots are also a bit dark and dodgy with a few of them being vehicle repair shops. What's worse is the fact that there's a <i>pasar malam</i> in the area on Saturdays (a time when most people want to dine out) which made access to the place and parking more cumbersome. When you arrive at the outlet itself, the place is the most brightly lit one on the entire road. Inside however, the place has a clean, bright and comfortable ambience but smallish (with just about 10 tables).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnI_ElPUWUtiDcqHDtDuCsWj39oMJ0uK63gkblQxnoa91KkcJUmPDv0KbcTc-6ugUBdrlWsrtNZVs2vg_pINbkDfyX6AwTjvWiXDuLYx82pNyHHBkkyqzNg5G63EXk6EFf1op0g-O7vp-2mSJZFOE0CWpLDY9vyvpAf7iXyvRJIpBDPAzTDIKyolapgvRq/s4000/IMG_8890.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnI_ElPUWUtiDcqHDtDuCsWj39oMJ0uK63gkblQxnoa91KkcJUmPDv0KbcTc-6ugUBdrlWsrtNZVs2vg_pINbkDfyX6AwTjvWiXDuLYx82pNyHHBkkyqzNg5G63EXk6EFf1op0g-O7vp-2mSJZFOE0CWpLDY9vyvpAf7iXyvRJIpBDPAzTDIKyolapgvRq/w400-h400/IMG_8890.JPG" width="400" /></a></div>I ordered the <b>Soul-Satisfying Spicy Minced Meat Noodles Set + Salted Crispy Chicken </b>@ RM25.90 (now who wouldn't want something that can satisfy the <i>soul</i>, right?). The main dish is complemented with side dishes of pickled vegetables and soup.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_AOgL0YOabB7hfgu5Y0rok6t8s0CvLgRNQx48f3M8BlOnVhWCTqDA4zPCgOPVLEfi_6KL50E1lZWxst-1lqyWgJYRFI6wnEwSKyk2qCgtqCSrPqbGtA8GyXu5LHDKa4R5611opmHc7qY8b_P9kTKZ1yBDW-AG5fDSiwgZ_9_04eCBOsundHl-gc82Tcy/s4000/IMG_8891.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_AOgL0YOabB7hfgu5Y0rok6t8s0CvLgRNQx48f3M8BlOnVhWCTqDA4zPCgOPVLEfi_6KL50E1lZWxst-1lqyWgJYRFI6wnEwSKyk2qCgtqCSrPqbGtA8GyXu5LHDKa4R5611opmHc7qY8b_P9kTKZ1yBDW-AG5fDSiwgZ_9_04eCBOsundHl-gc82Tcy/w400-h400/IMG_8891.JPG" width="400" /></a></div>The bowl of noodles came with a mixture of tender braised (fatty) <i><b>minced pork belly</b></i> and (leaner) <b><i>minced pork</i></b> with crunchy shredded <i><b>cucumber</b></i>, finely shredded <i><b>egg bits</b></i> and <i><b>Taiwanese sausage</b></i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuX1GY1slxjuSqgkBT9iRYwjannbqphXRdG1yHxZaILPSI9cDzNV6LtAtWkY3s4gSNpdTQnzB3QbOgFZiQQhBnGVel4qcnzW_71bfzIlAsazIcYFuiOZqcGoa79MYkLqAtYvdFb3aLO67cwyvV-Ne8XuXvQJH3t-mQ95Tjurrqi1MMPHVZt7R_1dI_OHo/s4000/IMG_8892.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuX1GY1slxjuSqgkBT9iRYwjannbqphXRdG1yHxZaILPSI9cDzNV6LtAtWkY3s4gSNpdTQnzB3QbOgFZiQQhBnGVel4qcnzW_71bfzIlAsazIcYFuiOZqcGoa79MYkLqAtYvdFb3aLO67cwyvV-Ne8XuXvQJH3t-mQ95Tjurrqi1MMPHVZt7R_1dI_OHo/w400-h400/IMG_8892.JPG" width="400" /></a></div>Give the <b><i>noodles</i></b> (they're much softer, certainly not <i>al dente </i>texture) a good toss to mix in all those flavours and you're ready to eat. There was quite a spicy kick to the noodles even when I omitted eating the sliced chillies in the bowl. Those who appreciate spicy flavours will appreciate the resulting taste of this.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKv7avVzuNmY-ncR5wKyeg5sZgqUcDmQahcUeYcaVecSxcycKBwizPcrQXbys03Depiqro_pMk2MHop0InQJmdeiOgA7X0qW_H55YbDEWhV7sbkZtadJ611OWkeCu2KesT7NJLis8RtJx6lK3_4I8OvIvnaBtOZfRc56yTVrlk-N3DeXR4xAtbWXQKzfu/s4000/IMG_8893.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKv7avVzuNmY-ncR5wKyeg5sZgqUcDmQahcUeYcaVecSxcycKBwizPcrQXbys03Depiqro_pMk2MHop0InQJmdeiOgA7X0qW_H55YbDEWhV7sbkZtadJ611OWkeCu2KesT7NJLis8RtJx6lK3_4I8OvIvnaBtOZfRc56yTVrlk-N3DeXR4xAtbWXQKzfu/w400-h400/IMG_8893.JPG" width="400" /></a></div>I thought the nuggets of <i><b>crispy fried chicken</b></i> (shaped like <i>popcorn chicken</i>) were well seasoned with a not-too-dominant five-spice powder flavour. The chunks of chicken (from the thigh portion, I think) came freshly fried and piping hot with a nice crispy texture but, more importantly, the meat was tender and moist, not dry.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdXZaZOpwArNt7SzpgR0MlKZn23VpSUK8GIESjS1uw_OLlbAg9jJNvbs4Ystye_bgmUDABW7pyPyJJLLXCB3iVveGq7WlEs5HZZJobECyuzhXYLilMrk7tO4cRSuUs_POOPtTr2bkLEe30oOhMihqQGpnRcn1PX4o1aiVpkBYOcBkmJEzGfgnIEVzpTXb/s4000/IMG_8894.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdXZaZOpwArNt7SzpgR0MlKZn23VpSUK8GIESjS1uw_OLlbAg9jJNvbs4Ystye_bgmUDABW7pyPyJJLLXCB3iVveGq7WlEs5HZZJobECyuzhXYLilMrk7tO4cRSuUs_POOPtTr2bkLEe30oOhMihqQGpnRcn1PX4o1aiVpkBYOcBkmJEzGfgnIEVzpTXb/w400-h400/IMG_8894.JPG" width="400" /></a></div>They were very generous with the fried chicken chunks (there were at least 13 fairly huge pieces). As I was struggling to finish the large portion of noodles given, I only managed to eat about 4 - 5 pieces in the end (and the rest went into my trusted container).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPVpBYAywiSQTW-RyWUSbu9fnSCrlcCSl09cua5L6KJLBXmq8Cf4BuBb6YLoNSnnTswD4v7x0ImWha_0lSFGUupGZC0-0ywdbyXPPl6FDRrpGbiGT7QzyLwG5MM2F8UlRbtN_GLoT-OpHPW5775ij28iooJUSqVo0Vkn1fshcy2OkAJ7SOUwCzo6F9H2X/s4000/IMG_8895.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPVpBYAywiSQTW-RyWUSbu9fnSCrlcCSl09cua5L6KJLBXmq8Cf4BuBb6YLoNSnnTswD4v7x0ImWha_0lSFGUupGZC0-0ywdbyXPPl6FDRrpGbiGT7QzyLwG5MM2F8UlRbtN_GLoT-OpHPW5775ij28iooJUSqVo0Vkn1fshcy2OkAJ7SOUwCzo6F9H2X/w400-h400/IMG_8895.JPG" width="400" /></a></div>The refreshing bite of the tangy, crunchy <i><b>pickled vegetables</b></i> (of cabbage and carrot) provided much relief in between each mouthful as it was needed to cut through all that meaty grub. I don't do so well with a too-meaty dish (unless it's a steak!) and found myself going for the pickled vegetables with each bite and wishing there were more.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfYOpbup05UYVy25KVA3aAFKF0IfXgE3EZqDqfbkTpq_i3f6waFdy80c77m3CzKr9YbXve7E0SWuNZPLCeEWCQNqcEin35xEUPzaL9lktFBBF7JJ9u6m625r_pgdaDH6SufM7ufar30Okb5N6MkqxhpR2D4W2tByS_-Z8AtmbaWqRivKzzV6F4VCvinud/s4000/IMG_8896.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfYOpbup05UYVy25KVA3aAFKF0IfXgE3EZqDqfbkTpq_i3f6waFdy80c77m3CzKr9YbXve7E0SWuNZPLCeEWCQNqcEin35xEUPzaL9lktFBBF7JJ9u6m625r_pgdaDH6SufM7ufar30Okb5N6MkqxhpR2D4W2tByS_-Z8AtmbaWqRivKzzV6F4VCvinud/w400-h400/IMG_8896.JPG" width="400" /></a></div>The <i><b>soup </b></i>is not the usual clear ones (it has a milky look) but tasted alright. While digging in, I found some tremendously soft chunks of radish that was a pleasure to eat.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsVNhgx8ochDZNvL5rrzlTgvRRolupGPqpWWhLy2lj7V42qA45y98X_W9ABlvHqKGE05l7Aq935yzuZ8F3qjtpMQUKsJOo642nhEda8vIYmfVfl83qSHfsbWESPxtazvQDDjuGf5piZkJ-V45rPwVRxQwS-qnwu1mnmxh_ZwYGQ6-9YgLueIuDfjuuC2M/s4000/IMG_8897.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsVNhgx8ochDZNvL5rrzlTgvRRolupGPqpWWhLy2lj7V42qA45y98X_W9ABlvHqKGE05l7Aq935yzuZ8F3qjtpMQUKsJOo642nhEda8vIYmfVfl83qSHfsbWESPxtazvQDDjuGf5piZkJ-V45rPwVRxQwS-qnwu1mnmxh_ZwYGQ6-9YgLueIuDfjuuC2M/w400-h400/IMG_8897.JPG" width="400" /></a></div>The other set was the <b>Salted Pepper Pork Chop Bento </b>@ RM23.90 which featured a rice bowl that's typical of any <i>lu rou fan</i> (except for the minced pork in place of a fattier minced pork belly), fried pork chop and a side dish of 3 snacks...fish cake, pickled vegetables (that was mentioned as <i>kimchi</i> in their menu?) and crispy golden pumpkin ball.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzeKb3O01-W-DrYQaCCbst0utZv_9J7vN53OlqA8lqBtU056XZsL-wV_Ck0CBc80KDzroa6rZ68KDsZUYI5IzO5LRiwfFnpjJ5abSBosG01V9eIoOtlclZY6W1lkU881a4GMYefddvrUUSSmv4yGInHqcDBDvfVzahRhn9Tp3lyqFPDrAh53IP_mkPuQ_/s4000/IMG_8898.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzeKb3O01-W-DrYQaCCbst0utZv_9J7vN53OlqA8lqBtU056XZsL-wV_Ck0CBc80KDzroa6rZ68KDsZUYI5IzO5LRiwfFnpjJ5abSBosG01V9eIoOtlclZY6W1lkU881a4GMYefddvrUUSSmv4yGInHqcDBDvfVzahRhn9Tp3lyqFPDrAh53IP_mkPuQ_/w400-h400/IMG_8898.JPG" width="400" /></a></div>His rice bowl came with <i><b>minced pork</b></i>, slices of <i><b>Taiwanese sausage</b></i>, a piece of fried/braised <i><b>tofu</b></i> and half a braised <i><b>hard-boiled egg</b></i>. Although the minced pork had good flavours, he would have preferred the more fatty minced pork belly (that was in my bowl) if he had a choice (so I picked out some of my fatty bits and gave that to him)...<i>lol</i>. Also, the rice was a little too mushy for his liking.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBFe5Udhtp6LDfND3r50oOdgo1hg_s8FoPIGmzymgSUoexkhQj7h4UxUlJtniwr9LH5indufSlw7G4QmEHJvXyIu-i5tmQBoM-zE3_6bJN89Od2guKJZcv0YrVD7RasROVLPnxNwrZdv6Ao1Jyd1oQNXQrN-NkyA1Pekk64n-wVfZy9vM3tT8d9eAEk8G/s4000/IMG_8899.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBFe5Udhtp6LDfND3r50oOdgo1hg_s8FoPIGmzymgSUoexkhQj7h4UxUlJtniwr9LH5indufSlw7G4QmEHJvXyIu-i5tmQBoM-zE3_6bJN89Od2guKJZcv0YrVD7RasROVLPnxNwrZdv6Ao1Jyd1oQNXQrN-NkyA1Pekk64n-wVfZy9vM3tT8d9eAEk8G/w400-h400/IMG_8899.JPG" width="400" /></a></div>The <b><i>fried pork chop</i></b> that arrived was again a huge piece. It was nicely executed with a light crisp on the outside and the meat was pleasantly tender as well.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitteUYgBPI2KLqBkxh7heaAOsW0oUTTHCfQ7gOrQtqEWYPQgH_0AF12KE9T04jgWxcmrvJ3YQ0xnONWp6z18ahcpFmnMDzez3O7PmnlVRCU9hz5LqCBhhX2tiE1BUUFYqeT4cOKq22qq872wman25QaUh0JMcX2x-W4JU2xH7BH2reOQMmbx6pPAzZCyiC/s4000/IMG_8900.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitteUYgBPI2KLqBkxh7heaAOsW0oUTTHCfQ7gOrQtqEWYPQgH_0AF12KE9T04jgWxcmrvJ3YQ0xnONWp6z18ahcpFmnMDzez3O7PmnlVRCU9hz5LqCBhhX2tiE1BUUFYqeT4cOKq22qq872wman25QaUh0JMcX2x-W4JU2xH7BH2reOQMmbx6pPAzZCyiC/w400-h400/IMG_8900.JPG" width="400" /></a></div>If I were to compare the two, I'd probably say the chicken was a tad juicier and, because they were in little nuggets, you'll also get a bit more crispiness overall. Both I'll say are pleasurable to eat but isn't something that will get me all eager and enthusiastic about on the other hand.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoNHUF_fWcAwUTCt2WJBd1ZsK7A9_rljexVxuQbBkyX9MOTYVmxCPl9ok3FsseXw7jMl9fHRbVx8gV66wED-JRPdeNIT9zEKZXMzHIQWJSkWvrgS82ZOtF6zsbqkIJJvIE2c4PkxyY0JuiRKyL4gf-7zLdbOCKU7sItGcXZLLwt5aWIPoCd39yZmKmxzK/s4000/IMG_8901.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoNHUF_fWcAwUTCt2WJBd1ZsK7A9_rljexVxuQbBkyX9MOTYVmxCPl9ok3FsseXw7jMl9fHRbVx8gV66wED-JRPdeNIT9zEKZXMzHIQWJSkWvrgS82ZOtF6zsbqkIJJvIE2c4PkxyY0JuiRKyL4gf-7zLdbOCKU7sItGcXZLLwt5aWIPoCd39yZmKmxzK/w400-h400/IMG_8901.JPG" width="400" /></a></div>The side dishes included a few thick slices of <i><b>fish cake </b></i>(that's studded with fake crabmeat and some greens),<b> </b><i><b>kimchi</b> </i>(which was actually pickled cabbage & carrot) and a <i><b>crispy golden pumpkin ball</b></i> (that popular street snack somewhat similar to those hollow, crisp and super airy <a href="https://eatwhateatwhere.blogspot.com/2021/04/just-one-food-taiwanese-golden-sweet.html"><i><span style="color: #3d85c6;">golden sweet potato balls</span></i></a> with a little filling on the inside).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21w7pHiLnoQKTOB9kQJv8UWAUmRwSGbo2v8sPj1yf0KV9SZwVQ-eTL-yN2ui1XIhQBEyYBJJGoR3aKVlQ83sGWqDYoAHkaG08clLUQWHLQxvxusq7MkhFjOEJnja1N4wH5zASJlil_65JiAweXLDk8YIL12qgZVEHNFbhVW7TRUQwm0VPzjhBKa3KKTab/s4000/IMG_8902.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21w7pHiLnoQKTOB9kQJv8UWAUmRwSGbo2v8sPj1yf0KV9SZwVQ-eTL-yN2ui1XIhQBEyYBJJGoR3aKVlQ83sGWqDYoAHkaG08clLUQWHLQxvxusq7MkhFjOEJnja1N4wH5zASJlil_65JiAweXLDk8YIL12qgZVEHNFbhVW7TRUQwm0VPzjhBKa3KKTab/w400-h400/IMG_8902.JPG" width="400" /></a></div>The accompanying chilli dip is a <i><b>salted bean paste chilli dip</b></i> that's both spicy and salty which you can dip your fried chicken/pork chop in or add that into the noodles to spice it up even further (the noodles were spicy enough for me).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUAUHxDf04Vme1g6RdIYfZKYd_LxcGin_m9iU-KrQ2yI6ofYxML-XB__vNPEcnpjAjhaqse_s8pMQqxTU-YJERDGri0vhkgk8KtGHN6qSnLjYm5Aw26F9wJAmf5LJ31i_c9XIuw8Um50EtVSacb8A6NEYY7bBe24ILrVgyV4I30KNR8dam3l9795Vrd89/s4000/IMG_8903.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUAUHxDf04Vme1g6RdIYfZKYd_LxcGin_m9iU-KrQ2yI6ofYxML-XB__vNPEcnpjAjhaqse_s8pMQqxTU-YJERDGri0vhkgk8KtGHN6qSnLjYm5Aw26F9wJAmf5LJ31i_c9XIuw8Um50EtVSacb8A6NEYY7bBe24ILrVgyV4I30KNR8dam3l9795Vrd89/w400-h400/IMG_8903.JPG" width="400" /></a></div>For drinks, there was the refreshing <b>Cold Lemon Green Tea</b> @ RM9.90.....and the portion was really generous as it was served in a huge beer-like mug.</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTh9bG3p0xNpYWamgU9GfNY34YxOWg-jh73opN_LT6InMvhiC9tVeiRanxu0YNDbUt3tPapjdpsVYgiE-mBJMyMReOTChgjWZvOaeFHVWD1gLUmykJPBsTeefIVzX7bkzrBvphEoNQpr0sYgwsyf1wVKho9TRG0tl8AHaBvu2AQm7txfZ1eUV-SHHsCMt/s4000/IMG_8904.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTh9bG3p0xNpYWamgU9GfNY34YxOWg-jh73opN_LT6InMvhiC9tVeiRanxu0YNDbUt3tPapjdpsVYgiE-mBJMyMReOTChgjWZvOaeFHVWD1gLUmykJPBsTeefIVzX7bkzrBvphEoNQpr0sYgwsyf1wVKho9TRG0tl8AHaBvu2AQm7txfZ1eUV-SHHsCMt/w400-h400/IMG_8904.JPG" width="400" /></a></div></div><div style="text-align: justify;">A startling surprise was this rather unique drink of <b>Cold Lemon Bitter Gourd Tea</b> @ RM12.90 which was also served in the same big mug. I say unique coz I've not seen or had a drink which contains bitter gourd. I've only had bitter gourd in soups or as a vegetable stir-fry. You know what, the drink turned out surprisingly good...but only for those who like to eat bitter melons as you can certainly taste the bitterness in the drink.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZwHZJj9uQ8Z-_hD459i5AZD6XMAHW7gbXmYJMtaH_OVsFOJC1kOsdWUCFmRslyWMIIyiAy4fh3m3SI_j6Vrmu0kBoialXhtWvj6wf-gx9WiqnK0dPyO6wCu5Fbqy0Uqo6hDaO5rEl7uNHdgwJcy1VlzSFcN-taSe9SSr8I7mwTKev4WT-H_Q_nRfT7Dx/s4000/IMG_8905.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZwHZJj9uQ8Z-_hD459i5AZD6XMAHW7gbXmYJMtaH_OVsFOJC1kOsdWUCFmRslyWMIIyiAy4fh3m3SI_j6Vrmu0kBoialXhtWvj6wf-gx9WiqnK0dPyO6wCu5Fbqy0Uqo6hDaO5rEl7uNHdgwJcy1VlzSFcN-taSe9SSr8I7mwTKev4WT-H_Q_nRfT7Dx/w400-h400/IMG_8905.JPG" width="400" /></a></div>I thought the overall drink had a nice balance of sweet, sour and bitter flavours. The bitter flavour was obviously from the bitter gourd while the sour flavour came from a combination of <i>assam boi</i> (sour plum), lemon and lime slices. Knowing that bitter gourd featured in the drink, I stopped short of asking for the drink to be less sweet (thankfully for that) as it definitely needed some sweetness to balance out the bitterness in the bitter gourd.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><b><i><br /></i></b></div><div style="text-align: justify;">First and foremost, the food here comes in very generous portions that even a big-eater will be fully satiated by the set meal (it can even be shared by two <i>not-too-hungry </i>people). Perhaps I better just stick to ordering snacks (for a smaller portion meal) and they have quite a few that attracted my attention like <i>oyster pancake, scallion pancake, stir-fried clams, fried sweet potato</i> and <i>crispy king oyster mushrooms</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIpKUy1-lZ03AlskMLOhhLREy9Pj9FlBdap5DsrivJyIVF2bkOZ0B13spFt39pcTTHU6buhuGdTv_3wxSDUFK5EVibS4-1_BwKzpZi2bn5GkdN8kDUVwaoLPeSB_fepumvHocmFV9rw4CtIGovyVO0OsTGo6t-hiTX_eQScEbaNyZ2kgq3RWxSyhShaHv/s4000/IMG_8909.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIpKUy1-lZ03AlskMLOhhLREy9Pj9FlBdap5DsrivJyIVF2bkOZ0B13spFt39pcTTHU6buhuGdTv_3wxSDUFK5EVibS4-1_BwKzpZi2bn5GkdN8kDUVwaoLPeSB_fepumvHocmFV9rw4CtIGovyVO0OsTGo6t-hiTX_eQScEbaNyZ2kgq3RWxSyhShaHv/w400-h400/IMG_8909.JPG" width="400" /></a></div>The <i>soul-satisfying</i> noodle set on the other hand was satisfying no doubt...but perhaps not to the extent of being <i>so-satisfying</i> <i>lah</i>! ;) Overall, the food, offering familiar flavours of Taiwanese food, is decent in taste but maybe a bit too much meat for me. Sometimes, it's not that the food tastes different to us (as in differing views on how good it is) unless it's really bad (of course) but because of what we prefer (or love) to eat. Obviously those who love meat will find this more suited to their tastebuds.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Not sure if I'll be back....not because of the taste of the food (or my preference)...but because of the location of the outlet in not so conducive surroundings. >_< If there's one thing that will <i>pull me back</i> to the place, it would be the very, very refreshing bitter gourd drink which I've not drank elsewhere. ^_~</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Mr Wu (Taiwanese Restaurant)</b></div><div style="text-align: justify;">6 Jalan Pandan 3/7</div><div style="text-align: justify;">Pandan Jaya</div><div style="text-align: justify;">55100 Kuala Lumpur</div><div style="text-align: justify;">Tel: 011-1282 6947</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com8tag:blogger.com,1999:blog-7834220008218845143.post-73914244150654159462023-09-04T12:39:00.005+08:002023-09-04T17:57:01.605+08:00#ewew cooks Stir-Fried Black Pepper Beef with Vegetables<div style="text-align: justify;"><span style="text-align: justify;">Inspired by the success of my <a href="https://eatwhateatwhere.blogspot.com/2021/07/ewew-cooks-black-pepper-pork-stir-fry.html"><i><span style="color: #3d85c6;">Black Pepper Pork Stir-Fry</span></i></a>, I had been wanting to do a beef version like forever and I finally got my chance when I got hold of some beef from Aeon one day.</span></div><div style="text-align: justify;"><span style="text-align: justify;"><br /></span></div><div style="text-align: justify;"><span style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvaMSA3iSt439-Xcjs4k7INWeQ1b3Gan9UzBS8sryxR2EQZuHne70sJeJutiSd7sLeF6RThuC5gD6U-XVWQIw9RgN1twm2NHDKwdDDJ0oRrF3PFU0c34c1iwif3AvN1DZ2ppi6vZE82WNS17UizylGxg9hw1_NChcJkyGf3Gyvete4g6DVUQ-4B8bkvbE/s4000/IMG_8867.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvaMSA3iSt439-Xcjs4k7INWeQ1b3Gan9UzBS8sryxR2EQZuHne70sJeJutiSd7sLeF6RThuC5gD6U-XVWQIw9RgN1twm2NHDKwdDDJ0oRrF3PFU0c34c1iwif3AvN1DZ2ppi6vZE82WNS17UizylGxg9hw1_NChcJkyGf3Gyvete4g6DVUQ-4B8bkvbE/w400-h400/IMG_8867.JPG" width="400" /></a></div>Well, we all know that black pepper with pork or chicken is good.....but black pepper with beef is even better. After all, black pepper sauce is a <i>mainstay</i> of steaks and it's so popular that it's</span> probably one of the most ordered sauces to pair with steaks. So, here's my take on <b>Stir-Fried Black Pepper Beef with Vegetables</b> which is one of my favourite things to cook and eat.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHJdvVBXruXJ1_bD-StxaKQHhQvTeJvJztzwJ9Iq3rfkJSctrU_o1c1yF0_3R6Fq9gJRigboeJ-I9EjXwwD4S38G2eoWlcD2m0KqoKzsONfB4yAKETMhfHA8KTsQuCJ7A6StRBSC3WusqsqUtCh4tAksNtTxuJoH7JVJIAbPyAUAQZIwyEQq55KnvMvT9/s4000/IMG_8868.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHJdvVBXruXJ1_bD-StxaKQHhQvTeJvJztzwJ9Iq3rfkJSctrU_o1c1yF0_3R6Fq9gJRigboeJ-I9EjXwwD4S38G2eoWlcD2m0KqoKzsONfB4yAKETMhfHA8KTsQuCJ7A6StRBSC3WusqsqUtCh4tAksNtTxuJoH7JVJIAbPyAUAQZIwyEQq55KnvMvT9/w400-h400/IMG_8868.JPG" width="400" /></a></div>I didn't have to do anything as the <i>True Aussie topside beef stir-fry</i> I got was already pre-sliced. This 250g pack costs RM18.33 and is good for two single servings for one (I used only half the packet for this cook) as a one-dish meal (with a little rice) or the entire packet as part of a 3-dish family meal with rice.</div><div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7YxQ-j4QEmVHRtftAsYxqftKJepxWrLJNUQY3qebmIYvILFnz-L85iJ5U5AUVHe8kA0ZRAFo0EOSdb1qaxptW5fUiThO2pvYPAAlw-idnyEQianu8YC8-XNJu66uzdpP-jUV6zQY44pbG_N0MSkqhsc_ruCd36qLlCCJMRgb4z8rBFFoP37RFvY6zZGq/s4000/IMG_8882%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7YxQ-j4QEmVHRtftAsYxqftKJepxWrLJNUQY3qebmIYvILFnz-L85iJ5U5AUVHe8kA0ZRAFo0EOSdb1qaxptW5fUiThO2pvYPAAlw-idnyEQianu8YC8-XNJu66uzdpP-jUV6zQY44pbG_N0MSkqhsc_ruCd36qLlCCJMRgb4z8rBFFoP37RFvY6zZGq/w400-h400/IMG_8882%5B1%5D.JPG" width="400" /></a></div>You cook <i>black pepper beef </i>pretty much the same way you would cook <i>black pepper pork </i>(above)...and you start by marinating it in a simple marinade of cornstarch, light soy sauce and lots of freshly cracked black pepper. You can even add a bit of water to the cornstarch marinade if it's too dry. The cornstarch is what helps make the beef tender and smooth.</div><div style="text-align: justify;"><i><br /></i></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQsCI5uQaH_cDHH2GDwp4ycvFP7t8k77dVYEKhbu97Uf_tJ0kXKAnrQ0UPFhMvr-kpLT5AFnL_jFMYvy4awLLXgEjdBQJf2eRZ2jtLaflQcyDTuzsMSMHlnnkGPAYvIdqY3YYf11h6ENHjJwZ-zfkxNidmER9JuDywhVZe_QXh73jc4p3HCX4ND5HJQ_P/s4000/IMG_8869.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQsCI5uQaH_cDHH2GDwp4ycvFP7t8k77dVYEKhbu97Uf_tJ0kXKAnrQ0UPFhMvr-kpLT5AFnL_jFMYvy4awLLXgEjdBQJf2eRZ2jtLaflQcyDTuzsMSMHlnnkGPAYvIdqY3YYf11h6ENHjJwZ-zfkxNidmER9JuDywhVZe_QXh73jc4p3HCX4ND5HJQ_P/w400-h400/IMG_8869.JPG" width="400" /></a></div>You begin by searing the beef slices in a little oil in a medium hot non-stick pan. Resist the urge to flip them immediately but let them sit for a while until you're happy with the browning....then flip.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYItlK0bsa413565fAh6pgeGWLE_3Blkr8SDpRIZvux-FShtT289uMcOSuBMX7j-yinXXBl10-DXmsIkXTluDMVeciYWXshvqzBBjtvtakumIs1NTGWD1n7-EC0xs_VUmv0SM101FfDTWcuR4_bURUcUSyag_xNtpHNynQa6b0_J20X5x4CaC9vl6px-Pl/s4000/IMG_8870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYItlK0bsa413565fAh6pgeGWLE_3Blkr8SDpRIZvux-FShtT289uMcOSuBMX7j-yinXXBl10-DXmsIkXTluDMVeciYWXshvqzBBjtvtakumIs1NTGWD1n7-EC0xs_VUmv0SM101FfDTWcuR4_bURUcUSyag_xNtpHNynQa6b0_J20X5x4CaC9vl6px-Pl/w400-h400/IMG_8870.JPG" width="400" /></a></div>Once done, remove them onto a plate. It's alright if they aren't cooked all the way through as they'll be twice cooked later anyway. <i>You can, of course, choose to velvet your beef by other methods like blanching or deep-frying.</i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYRkLSLzBZmJxYBSsvWC9wgWXCh-kO8l2DOO1BkrOlWZzJ86BnFLfHlWc7ltDN4ZDLkXxxnKg7zpVDOvj8AYewNBUC6L1_BFeMNmzVz5SndyrFUHlWbsLqtd5CiAueKpAiaG0WY717WxH4TK801SkCtpWcy5VCxUscIN8TwtPMkyIEQv53AnJhisRAtAN/s4000/IMG_8871.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYRkLSLzBZmJxYBSsvWC9wgWXCh-kO8l2DOO1BkrOlWZzJ86BnFLfHlWc7ltDN4ZDLkXxxnKg7zpVDOvj8AYewNBUC6L1_BFeMNmzVz5SndyrFUHlWbsLqtd5CiAueKpAiaG0WY717WxH4TK801SkCtpWcy5VCxUscIN8TwtPMkyIEQv53AnJhisRAtAN/w400-h400/IMG_8871.JPG" width="400" /></a></div>Add more oil and start sauteeing your onions (this was one large onion) until soft and translucent. The more caramelised you get the onions, the sweeter they will be.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIVtx67-Q5lOaco6nqdCa_3AEJQ98_ZoVdtOEoSJN2TJdkG3-560_bBxJKjCojzPYZgIUuEpELw81B6jRewAkvobTbS_f40Y6hbKKEaBiIZE5YUJ91BezdYSP3-a2HEKSgTsCV87b8KqcOgfZWdfcMOB8JnxMLLOZNheo0WXIBATOgjdmMmM-6jRPrxsC/s4000/IMG_8872.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIVtx67-Q5lOaco6nqdCa_3AEJQ98_ZoVdtOEoSJN2TJdkG3-560_bBxJKjCojzPYZgIUuEpELw81B6jRewAkvobTbS_f40Y6hbKKEaBiIZE5YUJ91BezdYSP3-a2HEKSgTsCV87b8KqcOgfZWdfcMOB8JnxMLLOZNheo0WXIBATOgjdmMmM-6jRPrxsC/w400-h400/IMG_8872.JPG" width="400" /></a></div>This dish is great just like that...with onions, spring onions (for a bit of colour) and black pepper....but can be even better if you add a variety of vegetables to go with it. When your onions are nearing done, add in the vegetables. I threw in some chopped garlic as well.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUmOBN0s7svbVh35pMKDIWTnw1AfJVtTZmOia6wMVCnr_8Aw0uLqQi_MANlFvXwGcto0bfJwrd_5NY1GyCN2k31NKqrD3BUfFRD3iwWvkFkbLs900qND4lTY694HGZbHtSC8w1O87OrwZhzy1JYINgvXX0cUcJD2vVfhfANPEZ4tmj1QhljsEtzBrvN8i/s4000/IMG_8873.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUmOBN0s7svbVh35pMKDIWTnw1AfJVtTZmOia6wMVCnr_8Aw0uLqQi_MANlFvXwGcto0bfJwrd_5NY1GyCN2k31NKqrD3BUfFRD3iwWvkFkbLs900qND4lTY694HGZbHtSC8w1O87OrwZhzy1JYINgvXX0cUcJD2vVfhfANPEZ4tmj1QhljsEtzBrvN8i/w400-h400/IMG_8873.JPG" width="400" /></a></div>Here I used half a red capsicum (for taste and colour), sugar snap peas (not snow peas) and onions. If you ask me, I feel stir-fried beef tastes the best with capsicum of any colour....and if you use all three colours of red, green and yellow, the dish will be vibrantly colourful and appealing. You can cook them lightly if you prefer them crunchy or longer for a softer texture (that's the way I like it as the sweetness is more apparent).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZUPA6vjEnScC0PTKo56uwxtYOAd4GZeDAGTrTQF-fUuc5nGHRnq5u1-SRs3rX9GAGncPzpCxyz54FvFL4ZhzWbaMUl25L65JWM-btBrXObiDz0OH5ZUzClvOfUm6_F-iXjI3_ybpuCIr7469WGXf5ixD2oStDq45ExrlItN4odEwX_oX-mpR4jF74b1q/s4000/IMG_8875.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZUPA6vjEnScC0PTKo56uwxtYOAd4GZeDAGTrTQF-fUuc5nGHRnq5u1-SRs3rX9GAGncPzpCxyz54FvFL4ZhzWbaMUl25L65JWM-btBrXObiDz0OH5ZUzClvOfUm6_F-iXjI3_ybpuCIr7469WGXf5ixD2oStDq45ExrlItN4odEwX_oX-mpR4jF74b1q/w400-h400/IMG_8875.JPG" width="400" /></a></div>Once the vegetables are cooked to the texture you prefer, you can add back the cooked beef to the pan. At this time, you can drizzle over a bit of thick dark soy to give it that visually black colour of black pepper beef.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaM1zZcxwO0coHilQHdoVy2HKJnogVP0BBBBggSAcy3cb-me7QLvfg693e4zJaGt4yqmlWPo7cE51q_aNfCZkqVgaCKSJXkefnnm5KklmnUcCTs6VXyrCsZkvuQ43XqA2MfVhWdNa25yaFX8Lyx20gRoafoJL-3Zd78fFeBHQitHhjIXWcVlKGtTHETA4a/s4000/IMG_8876.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaM1zZcxwO0coHilQHdoVy2HKJnogVP0BBBBggSAcy3cb-me7QLvfg693e4zJaGt4yqmlWPo7cE51q_aNfCZkqVgaCKSJXkefnnm5KklmnUcCTs6VXyrCsZkvuQ43XqA2MfVhWdNa25yaFX8Lyx20gRoafoJL-3Zd78fFeBHQitHhjIXWcVlKGtTHETA4a/w400-h400/IMG_8876.JPG" width="400" /></a></div>Taste and check your seasoning to see if it needs more tweaking. You may need an extra pinch of salt or even more freshly cracked black pepper (I know I do) to further strengthen that black pepper flavour.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00SprazIsRYB2R1ICngDJRwmMFozWyFMDc1k80EGN27Qs1-cRVKdGK51161rkBMPQzLyxDv6RvWaykJALqpy12z0CGYrSveBtxY1ceACffX8r9x2mPnXbz4TSD0hmU4nucOnsJwPsRS82d-GAHfeAyZy-3sWkXDjBenD2SCKCxrJ8mZSLGqNlRrHt3Dm7/s4000/IMG_8877.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00SprazIsRYB2R1ICngDJRwmMFozWyFMDc1k80EGN27Qs1-cRVKdGK51161rkBMPQzLyxDv6RvWaykJALqpy12z0CGYrSveBtxY1ceACffX8r9x2mPnXbz4TSD0hmU4nucOnsJwPsRS82d-GAHfeAyZy-3sWkXDjBenD2SCKCxrJ8mZSLGqNlRrHt3Dm7/w400-h400/IMG_8877.JPG" width="400" /></a></div>And my <b>Stir-Fried Black Pepper Beef with Capsicum, Sugar Snap Peas & Onions</b> is done! ;) The plate may look visually colourful but these vegetables bring so much more and are a delight to eat.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmr9My8wkrGEAh9ujcfvcM9CIdkhM3ZH8VLySn0ZTZbD9695OB4LOPp4-QAkLyT5JTj1EnX9wd-jlHoI2we3jNcKPrzu95r3cLxd2qKC6iM3cE5w5luQqcKjolbSxcz_Er7Nizzqa6jJD-tfl2ljVclzM5RSevW1xRQ9ZUa9LZec9lsTOnvhDPmo753w6/s4000/IMG_8878.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmr9My8wkrGEAh9ujcfvcM9CIdkhM3ZH8VLySn0ZTZbD9695OB4LOPp4-QAkLyT5JTj1EnX9wd-jlHoI2we3jNcKPrzu95r3cLxd2qKC6iM3cE5w5luQqcKjolbSxcz_Er7Nizzqa6jJD-tfl2ljVclzM5RSevW1xRQ9ZUa9LZec9lsTOnvhDPmo753w6/w400-h400/IMG_8878.JPG" width="400" /></a></div>The lightly charred red capsicum and caramelised onions are sweet and juicy while the sugar snap peas give you that nice crunch for a textural contrast. A good replacement for the sugar snap peas would be french beans or (if you don't mind the cost) asparagus that would offer your dish that same crunchy texture.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30KqL4CNoI-Fuji8eHrL31SDJmJVRDLf24-2g6jRy0Wru5992drd1Adwewp98XmyavSqfM7dlvBApLBTQ46u7tgx20Pivubka5LWmwuvuBIk4q5QmG-XulNjdmwdbnEQu2MNxKDu4FVVZpuKOjkCkpfarqEQDRkxj-ewkv-de-4dlqT8JVab8rDqZu1_3/s4000/IMG_8879.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30KqL4CNoI-Fuji8eHrL31SDJmJVRDLf24-2g6jRy0Wru5992drd1Adwewp98XmyavSqfM7dlvBApLBTQ46u7tgx20Pivubka5LWmwuvuBIk4q5QmG-XulNjdmwdbnEQu2MNxKDu4FVVZpuKOjkCkpfarqEQDRkxj-ewkv-de-4dlqT8JVab8rDqZu1_3/w400-h400/IMG_8879.JPG" width="400" /></a></div>Beef is such <i>good mates</i> with black pepper that it's a no-brainer...and that's why you see it as the most requested sauce for steaks (even chicken chop) by many patrons. ^.^</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpB0zJcqB5_mqQmuO5hhkWnY1CqXfgTb3IekpR1VXnmT6Cdi1vqSCayoiZ2X06dhN-kkqtwBEwC20Aa3ThvTAm_LFYnivS6EaWTE2c3l6936_QLEidP_cvHyY7H2WP2L8YxZUgHCivvy_MTP7CiO0TEjyhtZ7FGiesynSlND_NNzu4BcEdIrPMJoT2M0FQ/s4000/IMG_8880.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpB0zJcqB5_mqQmuO5hhkWnY1CqXfgTb3IekpR1VXnmT6Cdi1vqSCayoiZ2X06dhN-kkqtwBEwC20Aa3ThvTAm_LFYnivS6EaWTE2c3l6936_QLEidP_cvHyY7H2WP2L8YxZUgHCivvy_MTP7CiO0TEjyhtZ7FGiesynSlND_NNzu4BcEdIrPMJoT2M0FQ/w400-h400/IMG_8880.JPG" width="400" /></a></div>Of course a home-cooked version will not be quite the calibre of a restaurant-quality one as we don't go through a proper velveting process, so expect the beef to be not as smooth. Also this beef came already pre-sliced, so the slices were slightly thicker than I would cut them myself. Still, the end result was really good. If there's one thing better than a <i>black pepper pork stir-fry</i>, it would be a <i>black pepper beef stir-fry</i>. There's no denying that beef and black pepper is a <i>perfect match</i>....like a <i>perfect couple...lol</i>!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR5xsb2yVLyMsjYuEzb40U70gZPD1quh_4kIvnyAq-Jt4qLK7Vuic_81BWWabs3Ql6g54qgV7DklSSlnk2CFe30AYRj4fE_uK58VNSCA_oEn2Th2fW0TnWoACnGEHJ9K7KnhZ0mqrbI1H1VZyHQ1S59ESzurh2_d6Jtr2zwqzVADA4kn-jzJfwf6m_V_lD/s4000/IMG_8881.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR5xsb2yVLyMsjYuEzb40U70gZPD1quh_4kIvnyAq-Jt4qLK7Vuic_81BWWabs3Ql6g54qgV7DklSSlnk2CFe30AYRj4fE_uK58VNSCA_oEn2Th2fW0TnWoACnGEHJ9K7KnhZ0mqrbI1H1VZyHQ1S59ESzurh2_d6Jtr2zwqzVADA4kn-jzJfwf6m_V_lD/w400-h400/IMG_8881.JPG" width="400" /></a></div>Black pepper beef is one of those dishes I'm always inclined to order at restaurants coz it's just so tasty but they come at a price. There was a time I had it at a ridiculous price of RM80! O_o So, if you like beef, I urge you to try making this easy-to-cook dish at home...and be amazed at the resulting good taste which comes at a fraction of the cost of what a restaurant would charge (about RM9 excluding the veggies...based on half a packet used). Try it.....you'll like it! ^o^</div><div style="text-align: justify;"><br /></div></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com6tag:blogger.com,1999:blog-7834220008218845143.post-38453659997811895912023-08-30T13:35:00.007+08:002023-10-17T09:45:03.053+08:00Thong Kee Cafe @ Pandan Indah<div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="color: red;">Thong Kee Cafe @ Pandan Indah</span> has been in my neighbourhood for close to 10 years, the very first outlet of the <i>Thong Kee </i>chain from <i>Bentong</i> </span></span></span></span>(since 1988) in <i>Klang Valley</i>. I remember patronising a couple of times (during its heydays) and then stopped going there completely coz nothing really attracted me. They call themselves a <i>cafe </i>(which are how modernised <i>kopitiams </i>are like now) to distinguish themselves from the traditional coffee shops with the same concept of selling a variety of food through a variety of stalls.</div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqIuWgwJthHFuE06EH2PWLbHVolZ19L5AgxZRgPlrF-cETFONKd93akwnjEOCe997kYUnARxzBOz7X0KuU5IWdhgqOhHnWQYaDpFR9nMLFR-aFLvhGcatuWrmRwTg5yW96jZKpr7x179nFCChzZLuXnHFc6wH7kRnx2nBn0lujDh9zQ8msTNdZKBFRkYf/s4000/IMG_8824%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDqIuWgwJthHFuE06EH2PWLbHVolZ19L5AgxZRgPlrF-cETFONKd93akwnjEOCe997kYUnARxzBOz7X0KuU5IWdhgqOhHnWQYaDpFR9nMLFR-aFLvhGcatuWrmRwTg5yW96jZKpr7x179nFCChzZLuXnHFc6wH7kRnx2nBn0lujDh9zQ8msTNdZKBFRkYf/w400-h400/IMG_8824%5B1%5D.JPG" width="400" /></a></div>Their <i>unique selling point</i> at that time was probably their house special of croissant with kaya and butter (which they claim to be the first to introduce this breakfast item that is now <strike style="font-style: italic;">copied</strike> common in other <i>kopitiams</i>). I'm not a fan of this <i>fusion </i>(of a French pastry with local kaya) </span></span></span></span>and to this day have not eaten one (<i>lol</i>). I'm still a traditionalist at heart preferring to eat <i>Hainanese toast with kaya + butter</i>....or a <i>croissant </i>in its buttery and flaky original form.</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbwtbQhJAWEqhWQCqcazn6xFnb5Rn9yu7-zIy1__Qcg0KbR7TEiAqqimiuYeZbMtYpRXZCUWVkzW-cTvZycDldXYmSNeCxUTA3F9e-4ltDsxb4Mja9WhtrOVVN6YbW0jdQT_7nGvXdJ8rXnzysg0nw2SCWfHN9x3yedJEHjLrYsHibgyuMsdpyKzlJq7s/s4000/IMG_8791.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbwtbQhJAWEqhWQCqcazn6xFnb5Rn9yu7-zIy1__Qcg0KbR7TEiAqqimiuYeZbMtYpRXZCUWVkzW-cTvZycDldXYmSNeCxUTA3F9e-4ltDsxb4Mja9WhtrOVVN6YbW0jdQT_7nGvXdJ8rXnzysg0nw2SCWfHN9x3yedJEHjLrYsHibgyuMsdpyKzlJq7s/w400-h400/IMG_8791.JPG" width="400" /></a></div></div><div style="text-align: justify;"><i>Thong Kee </i>(<i>TK</i>) has also been known to be <i>creative</i> in introducing systems to facilitate/speed up their ordering, takeaway and delivery operations. The latest is you have to get a seat number, line up to order and pay for your drinks and food (only those belonging to <i>TK </i>itself (citing your table number) and they will deliver your ordered items to your table. Unfortunately, not all customers are aware of this system (especially if you're a first-timer to the shop) and they'll just walk-in directly and find an empty table to sit down (as is the traditional way only to <strike>be chased away</strike> realise when another customer comes and claims the table as theirs)...I've seen it many times! >.<</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoFvEJ6y9jodNquUlA6rbOiNTnauyFp8dqjNe7jg2JjVB5MxJxANJ69OA3k6Vp7Z1ONRNTm2HAS8qxZdsunwdf8WwPNzKVD7fAbIO1JDY2jFhBynipPHHpBN1YPYbpJ_AVQzKhrYNFNfpzWA8sSL27GO_sY1Rlcu2UvNNLqqDcLBqz407ZV0nleffh6yG/s4000/IMG_8751.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoFvEJ6y9jodNquUlA6rbOiNTnauyFp8dqjNe7jg2JjVB5MxJxANJ69OA3k6Vp7Z1ONRNTm2HAS8qxZdsunwdf8WwPNzKVD7fAbIO1JDY2jFhBynipPHHpBN1YPYbpJ_AVQzKhrYNFNfpzWA8sSL27GO_sY1Rlcu2UvNNLqqDcLBqz407ZV0nleffh6yG/w400-h400/IMG_8751.JPG" width="400" /></a></div>I recently read about a chain of</span></span></span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> </span></span></span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">kai see hor fun</span></span> </span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">stalls that opened an outlet in <i>TK</i>...and that was what made me think of revisiting after so many years.</span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMYVfenoDW71zm9kYNUu2F9J2x-HCtuZ34WtGW_3c_6S1dSZu2LAyNErq5Iji1yIbaSyOk-aLMO0t-Aj4IxkuyG1Eqfdvz7lEIkm0bp9fuw7eEZ5LCjOhxzMSwfVXuREIgHa3HaLQ4LtPe0r3B3ET9_MwtPFqg48TqR2_8YipuBrOKjbVH4zEOkDtlC0g/s4000/IMG_8790.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMYVfenoDW71zm9kYNUu2F9J2x-HCtuZ34WtGW_3c_6S1dSZu2LAyNErq5Iji1yIbaSyOk-aLMO0t-Aj4IxkuyG1Eqfdvz7lEIkm0bp9fuw7eEZ5LCjOhxzMSwfVXuREIgHa3HaLQ4LtPe0r3B3ET9_MwtPFqg48TqR2_8YipuBrOKjbVH4zEOkDtlC0g/w400-h400/IMG_8790.JPG" width="400" /></a></div>If you see this pic at the stall, know that they're from the same chain of <i>kai see hor fun</i> which boasts of many outlets in coffee shops (with a presence in 20 stalls + 3 own shoplots/HQ). <a href="http://Choiyen.com"><i><span style="color: #3d85c6;">Choiyen.com</span></i></a> tried a similar (chain) stall in <i>MJ Wang</i> in <i>Seapark, PJ </i>which she enjoyed and she now knows of two outlets nearer to her.</span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhonu2EhMop9dKfO59243W_xMip-4TfkONqproOY6yPxFpoHLr0zxqqeDiBDlb3UJdZ4dBLatnyB6eU9hog2HIvPaEWJ6A-Rhy1LEM2vMcBpbQxtyM1AKoYUpivIhKxKegzFM7Lsk4n-TYCdSi1ky8iWs4ZgWzLWok_qyPeAE0Jmm3JqmJ5KWAL_L3LKrG/s4000/IMG_8752.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhonu2EhMop9dKfO59243W_xMip-4TfkONqproOY6yPxFpoHLr0zxqqeDiBDlb3UJdZ4dBLatnyB6eU9hog2HIvPaEWJ6A-Rhy1LEM2vMcBpbQxtyM1AKoYUpivIhKxKegzFM7Lsk4n-TYCdSi1ky8iWs4ZgWzLWok_qyPeAE0Jmm3JqmJ5KWAL_L3LKrG/w400-h400/IMG_8752.JPG" width="400" /></a></div>So, I got myself a bowl of<b> Prawn & Shredded Chicken Hor Fun </b>(or <b><i>Kai See Hor Fun</i>)</b> @ RM9 to try. The bowl came with the standard ingredients of prawns (two only), shredded chicken, Chinese chives and fried shallots that you'd find in any bowl of <i>kai see hor fun</i>.</span></span></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAaRwn4aYrvvA9MDohTvW6Eb4rgGMaEzrcW7f6JsTaEvUmlJit5X40SV1UppnNsUSz0MFeO6X_q0mqkIKH2OcvurXLXNVD_2EgTcfcJPmRu5swbiiZzWIXB09XEG-1JZbAtjXo_EyURs2FdxfJYXCNbu8Aw5CVY1Q0CGG6j4qA4MdomnIrIkncgM3co-e/s4000/IMG_8753.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAaRwn4aYrvvA9MDohTvW6Eb4rgGMaEzrcW7f6JsTaEvUmlJit5X40SV1UppnNsUSz0MFeO6X_q0mqkIKH2OcvurXLXNVD_2EgTcfcJPmRu5swbiiZzWIXB09XEG-1JZbAtjXo_EyURs2FdxfJYXCNbu8Aw5CVY1Q0CGG6j4qA4MdomnIrIkncgM3co-e/w400-h400/IMG_8753.JPG" width="400" /></a></div>The prawns used were medium-sized ones (some days can be slightly larger) that were mildly sweet, acceptable but also not quite like some of the good quality, sweet tasting fresh prawns that I've come to know.</span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwwHCtN46INWuTvIOSX0JkxgCtpCYAa2vN6_BYtYHK6vfbxVQs9KzgwF5RfS5i3S8j2HkkDOv0niSnHapONvoO3Xr-vBbrDKuHy63ljlyqxcRP2zX12enbr8EWnlMXLPVqTSq9xeGD0ic3zumhK3D_NK_xaVyN8ptA_Mi_MOruSmOVpLi7I2zl6-3RKbA/s4000/IMG_8755.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwwHCtN46INWuTvIOSX0JkxgCtpCYAa2vN6_BYtYHK6vfbxVQs9KzgwF5RfS5i3S8j2HkkDOv0niSnHapONvoO3Xr-vBbrDKuHy63ljlyqxcRP2zX12enbr8EWnlMXLPVqTSq9xeGD0ic3zumhK3D_NK_xaVyN8ptA_Mi_MOruSmOVpLi7I2zl6-3RKbA/w400-h400/IMG_8755.JPG" width="400" /></a></div>I also tried the </span></span><b><i>Kai See Hor Fun </i>(with poached chicken thigh) </b>@ RM9.50 (and decided to add prawns for an additional RM3). There were only two additional prawns which meant that they cost RM1.50 each (<i>hmmm</i>, not so worth it I think). The poached chicken was alright but also not quite the standard of really tender, smooth poached chicken I've had at other places.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXoe9WUCvu6ZZOJCMUJQ7riNhUOWbLf6ZVgAEbEC4HAVIAnTQw46WvlddyoMVXmLNNuVW2LtGgLThxlXBbaHa6V5S_SxaHne3o1235v7Zyz8nValTyzlOzhJypaf8aJ_z0g3CsYpFJO4Ey5sW9qqH1vsDMk2_VvAXqQSVHL-RTzuOHqn_OUO6Hyj4xfiF/s4000/IMG_8754.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXoe9WUCvu6ZZOJCMUJQ7riNhUOWbLf6ZVgAEbEC4HAVIAnTQw46WvlddyoMVXmLNNuVW2LtGgLThxlXBbaHa6V5S_SxaHne3o1235v7Zyz8nValTyzlOzhJypaf8aJ_z0g3CsYpFJO4Ey5sW9qqH1vsDMk2_VvAXqQSVHL-RTzuOHqn_OUO6Hyj4xfiF/w400-h400/IMG_8754.JPG" width="400" /></a></div>The soup had that sought-after orangey prawn oil for that extra prawny flavour but not enough of it compared to the one <i>choiyen.com </i>had in <i>MJ Wang</i>. The soup base was also a bit on the salty side, so it's good for those with a heavier palate. Overall, it didn't hit the standards of our favourite <i>kai see hor fun</i> (in <i><a href="https://eatwhateatwhere.blogspot.com/2023/04/7-chai-pandan-perdana.html"><span style="color: #3d85c6;">7-Chai</span></a></i>) nor our gold standard (in <i><a href="https://eatwhateatwhere.blogspot.com/2020/09/guang-ji-ho-fun-jalan-san-peng.html"><span style="color: #3d85c6;">Guang Ji Ho Fun</span></a></i>) but for one that's nearest to me (in my own <i>taman</i>), it's considered decent.</span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkS7xt4FW_RLdFYvELjiJ_neu5JtOtxPkuqy8IEXK9zTcqpkX8-Juy1F5MoNzQ60-fGmiyZlSOXCHfVvlBym-4MjP8cmN6Fi2ltXs1HbDO3hRbuJGShOOvFCUMhaD1Ifn2cuLqS-QdDx5NjjiKwK1HETPGNRXRQUyzXG1BQQNgOM9W5eIeng3YCFvGT86/s4000/IMG_8756.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkS7xt4FW_RLdFYvELjiJ_neu5JtOtxPkuqy8IEXK9zTcqpkX8-Juy1F5MoNzQ60-fGmiyZlSOXCHfVvlBym-4MjP8cmN6Fi2ltXs1HbDO3hRbuJGShOOvFCUMhaD1Ifn2cuLqS-QdDx5NjjiKwK1HETPGNRXRQUyzXG1BQQNgOM9W5eIeng3YCFvGT86/w400-h400/IMG_8756.JPG" width="400" /></a></div>From a stall right at the end of the shop I ordered the </span></span><b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Prawn Mee</span></span></b><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> @ RM10 and when it arrived I saw it had the tiniest prawns ever in a prawn mee together with pork balls, fish cake slices, </span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">kangkung</span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> (I asked for the </span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">taugeh</span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> to be omitted) and fried shallots.</span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweuT4orSIJ8JDxXWQYwRyIWQYMQ-1AuGnKzw_btlpGKxdUL-Jjc9C-PokVnR_841ywIKJVEhLmP2Xg336BzpEhAJwjGOSEHEoprh3ew7YdzcD6UxXJuizLy3g-j3Rn4GTHzxJ7ywoMI4TvgQRH4w4yrAomIxOZ8NyI4mLIp5toJBCKzz1CpL3V3VP4vZi/s4000/IMG_8757.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweuT4orSIJ8JDxXWQYwRyIWQYMQ-1AuGnKzw_btlpGKxdUL-Jjc9C-PokVnR_841ywIKJVEhLmP2Xg336BzpEhAJwjGOSEHEoprh3ew7YdzcD6UxXJuizLy3g-j3Rn4GTHzxJ7ywoMI4TvgQRH4w4yrAomIxOZ8NyI4mLIp5toJBCKzz1CpL3V3VP4vZi/w400-h400/IMG_8757.JPG" width="400" /></a></div>If you can get everything wrong in a bowl, this was it....0/10! Besides the smallish prawns, the pork balls had an overly soft texture (not firm like usual ones), the fish cake slices were not only cut thinly but were small pieces too (commercialised fish cake is one of the cheapest things!), the </span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">kangkung</span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> was thin and seemed wilted, not fresh) and the fried shallots (the store-bought kind) were totally soft when it arrived (which made me think that the shallots might have been added before the broth was poured over the noodles). Even the bowl was the wrong shape...it's difficult to spoon soup from a square bowl <i>lah</i>! I don't think I need to say anything more. >.<</span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM2kI_6KfSVE7vIGVFu00K6-BKk7imSMUn4GOPmlXejor5pKdiVCo2k_Qp9g-BP82DngrJWk0BNzSOUJdyO4p8NaNhvFyowVHlpZF2ktcjrJI2cS6br3ExX8tpGFae3-x3X4eSzop92ajUEOObskPY9G9lQTuWM1Q60KSa8weyUhWSbtUjIZimBqOdh-E/s4000/IMG_8758.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM2kI_6KfSVE7vIGVFu00K6-BKk7imSMUn4GOPmlXejor5pKdiVCo2k_Qp9g-BP82DngrJWk0BNzSOUJdyO4p8NaNhvFyowVHlpZF2ktcjrJI2cS6br3ExX8tpGFae3-x3X4eSzop92ajUEOObskPY9G9lQTuWM1Q60KSa8weyUhWSbtUjIZimBqOdh-E/w400-h400/IMG_8758.JPG" width="400" /></a></div>From the <i>chee cheong fun </i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">stall (also towards the back of the shop), I </span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><i>tapau'd </i><b>Curry </b><i><b>Chee Cheong Fun + Yong Tau Foo</b> </i>@ RM9.50...one piece each of plain <i>chee cheong fun</i> and stuffed bitter gourd, brinjal, fried beancurd roll and another (unusual) beancurd roll (made with soft beancurd skin filled with ingredients you'd ususally find in <i>popiah</i> like mushrooms, shredded yam bean and carrots).</span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0fPm8dhCbjQ20sqyaz1O98EXgUkqc1EkDwN8CFmcdSEJWxpgCM2un93xR_D3TxNtc8YcMF-hFuQFDY6MVZF6KgdKc4mcdv3S0ngPasf3lxCqscb7s2Jj68d39s9Apxdwe4vpwDs9bkPIHnQzBis5nQa0-sdv46wfNy0yNyxCOhMoggpT2wEim_5cOKp_/s4000/IMG_8759.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0fPm8dhCbjQ20sqyaz1O98EXgUkqc1EkDwN8CFmcdSEJWxpgCM2un93xR_D3TxNtc8YcMF-hFuQFDY6MVZF6KgdKc4mcdv3S0ngPasf3lxCqscb7s2Jj68d39s9Apxdwe4vpwDs9bkPIHnQzBis5nQa0-sdv46wfNy0yNyxCOhMoggpT2wEim_5cOKp_/w400-h400/IMG_8759.JPG" width="400" /></a></div>Based on the price, I'm assuming each </span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">yong tau foo</span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> cost RM2 and they're edible like any you'd find in standard </span></span><i>chee cheong fun </i>stalls. The only difference is that this one came with curry that is fairly creamy and thick (much thicker than the usual </span></span><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">chee cheong fun </span></span></i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">stalls) but with a stronger flavour of lemongrass (you can smell it before you even eat it).</span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbZJl6XtCN6Y9bvmOvFiCzi6zSx0Izk7nQcd4Li5NoWEH0PAWVgHMKBf7Nr2YRvTu1ZsL3QjYuxF-LIX6hJbqNY9xfkSCvZcxnIfsPtIlmwwudK2j8ei3wsa2-L3vDmH5CsZQYc1gjNr9t6Md3BHaZe4vRPYTN9u4XtBprOndsDJAvGBnn2Ev9JQC_Uy4/s4000/IMG_8760.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbZJl6XtCN6Y9bvmOvFiCzi6zSx0Izk7nQcd4Li5NoWEH0PAWVgHMKBf7Nr2YRvTu1ZsL3QjYuxF-LIX6hJbqNY9xfkSCvZcxnIfsPtIlmwwudK2j8ei3wsa2-L3vDmH5CsZQYc1gjNr9t6Md3BHaZe4vRPYTN9u4XtBprOndsDJAvGBnn2Ev9JQC_Uy4/w400-h400/IMG_8760.JPG" width="400" /></a></div>On some days, it can be really strong. If you're a fan of lemongrass like I am (who happens to love a good lemongrass and pandan iced tea) but still wish for a little less in a curry. Although the <i>chee cheong fun </i>and <i>yong tau foo </i>is nothing out of the ordinary, this fairly creamy curry is among one of the thickest I've found from a <i>chee cheong fun </i>stall.</span></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHeu3C_zSECRt1wkXfjSfWe3kgJlkSlvL1MR3bgRajXfYp-4JmGh0Y4qfyGxOHICkgLh0_fT4jWtqUixTeEfNBdVfAnp6dxoX00rkuvXua_fXKWcVjb5bHPIsVZV91ZwX90y5pJPaXMIn5dkVX6un28Ze5k69IdMHKEpa2qX9zMdgMurHH6HK9LrXnUq25/s4000/IMG_8761.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHeu3C_zSECRt1wkXfjSfWe3kgJlkSlvL1MR3bgRajXfYp-4JmGh0Y4qfyGxOHICkgLh0_fT4jWtqUixTeEfNBdVfAnp6dxoX00rkuvXua_fXKWcVjb5bHPIsVZV91ZwX90y5pJPaXMIn5dkVX6un28Ze5k69IdMHKEpa2qX9zMdgMurHH6HK9LrXnUq25/w400-h400/IMG_8761.JPG" width="400" /></a></div>The nasi lemak in this shop is, of course, a Chinese-style nasi lemak. I tried their <i><b>Nasi Lemak Ayam Rendang </b></i>@ RM11.50 but the flavours of the rendang isn't quite like the rendang I've come to know and love. The <i>sambal </i>is a typical Chinese-style <i>sambal</i> with onions and the availability of extra vegetables (which I appreciated) of cabbage and long beans (other than cucumbers) is also typical of a Chinese-style nasi lemak.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinARXPvXXBOUH3IPj09u5h6oCaoiLv2-iwUDgkI6dhxCgxNQKlKn7xquxwU_zgSEFC7Aok5wS51kPIhF9SkyPfgwJESdzTxyjmRMO2NdJFtrZh81tXgZ0PpElJogs00Ll4LlzavNf5mxfkRREoH2Xi9KEtCSe-GO_F2iv41Xnegm4-UhDNqIw4B2pEdYKc/s4000/IMG_8762.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinARXPvXXBOUH3IPj09u5h6oCaoiLv2-iwUDgkI6dhxCgxNQKlKn7xquxwU_zgSEFC7Aok5wS51kPIhF9SkyPfgwJESdzTxyjmRMO2NdJFtrZh81tXgZ0PpElJogs00Ll4LlzavNf5mxfkRREoH2Xi9KEtCSe-GO_F2iv41Xnegm4-UhDNqIw4B2pEdYKc/w400-h400/IMG_8762.JPG" width="400" /></a></div>Strangely though, the chicken seems to have some (a little) fried batter coatng on it before being cooked in a rendang sauce (I could be wrong, hopefully it's not left over fried chicken being cooked into a rendang!). This and the <i>chee cheong fun</i> stall you've to self-serve yourself (meaning you have to carry your own food to the table). A very average plate of <i>nasi lemak ayam rendang</i> like the one in <a href="https://eatwhateatwhere.blogspot.com/2022/12/brotherhoods-kopitiam-pandan-indah.html"><i><span style="color: #3d85c6;">Brotherhood's Kopitiam</span></i></a> but one of the more popular stalls here.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3jdzaAVIW14Juy6wOLwPUPl4ZGGQvgBNy4dYG6evWNtiJnpyLWkcaMVUkT7QJtomnG9GXLcdoK3uFpIzQVWVWrHj-vcB7FCfYfauFWvBGjCgxs1S7KFMxkN6tSbunab7t6puA8Y4cEMoJIKyp_8beZVPVgtA_jmli83D0mtal9ZvPwVmVs9gJ4_uVFib/s4000/IMG_8765.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3jdzaAVIW14Juy6wOLwPUPl4ZGGQvgBNy4dYG6evWNtiJnpyLWkcaMVUkT7QJtomnG9GXLcdoK3uFpIzQVWVWrHj-vcB7FCfYfauFWvBGjCgxs1S7KFMxkN6tSbunab7t6puA8Y4cEMoJIKyp_8beZVPVgtA_jmli83D0mtal9ZvPwVmVs9gJ4_uVFib/w400-h400/IMG_8765.JPG" width="400" /></a></div><span style="vertical-align: inherit;">But it wouldn't be fair to review <i>TK</i> without at least trying some food from the cafe itself. In t</span>he <b><i>TK </i></b><i><b>Char Kuey Teow (CKT)</b></i> @ RM8.50 I found 3 (frozen-tasting) prawns when digging in, lots of fish cake (something I don't fancy in my <i>CKT</i>) and probably about 5 pcs of <i>sihum </i>(cockles). This was an example of a plate of food that looked better than it tasted.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycn5C20HuH2t_ESMPbEItb7SG2NS5znQ1dzoIVZGG_o75LXJfWolOsYdegMq-evRMVkHG2C5CYngsGJTJM2463JIyDU-XT1JAlr3K2eA6lfRF9MfMWJuBo7srKty7HniQqtnPvLJ7H565pqY7PSucG16JnKJDpmDv2xfQZ5a5IZGGCgg8Tj4sIBOCkUCB/s4000/IMG_8763.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycn5C20HuH2t_ESMPbEItb7SG2NS5znQ1dzoIVZGG_o75LXJfWolOsYdegMq-evRMVkHG2C5CYngsGJTJM2463JIyDU-XT1JAlr3K2eA6lfRF9MfMWJuBo7srKty7HniQqtnPvLJ7H565pqY7PSucG16JnKJDpmDv2xfQZ5a5IZGGCgg8Tj4sIBOCkUCB/w400-h400/IMG_8763.JPG" width="400" /></a></div>For most <i>CKT</i>, even when you say yes to chilli when they ask you if you want it spicy, you can't really taste the chilli but this one you can. I can see the reddish oil at the bottom of my plate of <i>CKT</i>, a little oilier (and wetter) than I would have liked. No <i>wok hei</i>, no <i>lap cheong</i>, looks deceptively good but nothing outstanding at all, just a very ordinary plate of <i>CKT</i>.</div><div><span style="vertical-align: inherit;"><br /></span></div><div><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUXrqvG7n4UaCupuBUY7lQzNkC_jIEqPIjvpB3ImmrL8aL6Fu3JvDPvKt2RFEtvZJBSL1BrnjEN9tv3RCh8Fcy6OC5QHwHkkn4KALEPThXGGH4MucSeHHR5dg9k-z1r5RqV4RWK10obMV0FGWmULxMZeUgLtea12RBzb8JcGYjD5aafBdv4tpZm8ljmd2/s4000/IMG_8766.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUXrqvG7n4UaCupuBUY7lQzNkC_jIEqPIjvpB3ImmrL8aL6Fu3JvDPvKt2RFEtvZJBSL1BrnjEN9tv3RCh8Fcy6OC5QHwHkkn4KALEPThXGGH4MucSeHHR5dg9k-z1r5RqV4RWK10obMV0FGWmULxMZeUgLtea12RBzb8JcGYjD5aafBdv4tpZm8ljmd2/w400-h400/IMG_8766.JPG" width="400" /></a></div>A unique find was their <b>Signature Fried Prawn Mee</b> @ RM8.50 which intrigued me. When I first ordered it through delivery, I didn't know what to expect but, as it turned out, I got a serving of <i>lai fun + </i>yellow mee<i> </i>(I'm assuming this is the default noodles since we don't get to make a choice) fried with prawns, fish cake, egg, beansprouts and Chinese chives topped with their housemade <i>sambal belacan</i> and <i>kalamansi lime</i>.</span></div><div><span style="vertical-align: inherit;"><br /></span></div><div><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJZzaC1m_RVdH1V9xuUxPByAZEPgwivoniPzCYcxLkFRTtSSjJB2bucMwQWL0gUsd6ph1mFCyXPy6JeKwwMxJo46br4rMiZl5b33vjHhNbwP9WmokweikfenzNA9C3xhvCqyfczL3iPsk9JOsMY-EFnstYLgyr6hot57huIYpQ2EV0_qnUgcq9ydNkIqU/s4000/IMG_8793.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJZzaC1m_RVdH1V9xuUxPByAZEPgwivoniPzCYcxLkFRTtSSjJB2bucMwQWL0gUsd6ph1mFCyXPy6JeKwwMxJo46br4rMiZl5b33vjHhNbwP9WmokweikfenzNA9C3xhvCqyfczL3iPsk9JOsMY-EFnstYLgyr6hot57huIYpQ2EV0_qnUgcq9ydNkIqU/w400-h400/IMG_8793.JPG" width="400" /></a></div>The ingredients used are almost similar to the <i>CKT</i> except this is a much wetter version with no dark sauce. It was an appetising dish to eat with the spicy sambal and a squeeze of lime...but, watch out, the sambal is quite spicy. </span>Other hot meals from <i>TK </i>include claypot noodles and <i>pan mee</i>.</div><div><span style="vertical-align: inherit;"><br /></span></div><div><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjzvTUK2-T5Y28ebnLSwZImuQUO6-4Opg36c9m9j98jdRTHNgjE-BMxjby1bd65vvti0bKzzIOGNvqrJ4Ic0vWzcCHKJQ5-J_aoj42Qk5nodThBmA_5V8LaVW_Zm7OtCiXXUZzshAdf-x9A3QpLg3BcGBYyN0kThU_GEXpj_oA01rlox5g4VospmkB-Ch/s4000/IMG_8768.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjzvTUK2-T5Y28ebnLSwZImuQUO6-4Opg36c9m9j98jdRTHNgjE-BMxjby1bd65vvti0bKzzIOGNvqrJ4Ic0vWzcCHKJQ5-J_aoj42Qk5nodThBmA_5V8LaVW_Zm7OtCiXXUZzshAdf-x9A3QpLg3BcGBYyN0kThU_GEXpj_oA01rlox5g4VospmkB-Ch/w400-h400/IMG_8768.JPG" width="400" /></a></div>I once ordered their <b>7-Star Breakfast</b> @ RM10.90 via delivery (RM8.90 dine-in...what a price!) which is their version of <i>Big Breakfast</i> with sausages, ham, hashbrown, sunny side-up egg, baked beans and a slice of toasted buttered bread.</span></div><div><span style="vertical-align: inherit;"><br /></span></div><div><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tZZHjD8E5zyCmgNUR81XhLKoEl1bfAfFn0qgxB6T-vVhT1W6ryEa37KyZ-QXlEm1sdq2l5O08_0Sy7wR2jWyeiA78D94CsT-OZZvMae3fRGkZePik0btpstxMmoocZK16I9NlJfixkA2PtnSc9_0wTW68i9cX6WX_Wa7YgVQtMGSNDe4WsdH5xmkyANQ/s4000/IMG_8769.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tZZHjD8E5zyCmgNUR81XhLKoEl1bfAfFn0qgxB6T-vVhT1W6ryEa37KyZ-QXlEm1sdq2l5O08_0Sy7wR2jWyeiA78D94CsT-OZZvMae3fRGkZePik0btpstxMmoocZK16I9NlJfixkA2PtnSc9_0wTW68i9cX6WX_Wa7YgVQtMGSNDe4WsdH5xmkyANQ/w400-h400/IMG_8769.JPG" width="400" /></a></div>The 7-star probably refers to the 7 items (there were 2 types of sausages) on the plate (and not 7 stars for taste...<i>lol</i>). This is obviously a localised version of </span><i>Big Breakfast</i>, so keep your expectations low. I've got to say this is a value-for-money plate of food with good portion size (it would keep any kid happy). Even managed to nail the soft, runny yolk even though <i>punctured</i> (but forgivable) enroute to me.</div><div><br /></div><div><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWeZsd1UuFdbZV1T2P5E5Yk2zgH381-ImT_MCS2UIS-Rglvn7VChpreP57FiDe8soXr8Jc2gvkbRtJFKmhC7RPONvdjzfvDUBJ5-eezflyHlsfYrwH5trwF9Bou7JWpO_rspglJLoT1rkP4S93pyy6gG2G9kJdYuZZI0zdy3EYtYL2Ecb02hbnwDrA21pj/s4000/IMG_8770.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWeZsd1UuFdbZV1T2P5E5Yk2zgH381-ImT_MCS2UIS-Rglvn7VChpreP57FiDe8soXr8Jc2gvkbRtJFKmhC7RPONvdjzfvDUBJ5-eezflyHlsfYrwH5trwF9Bou7JWpO_rspglJLoT1rkP4S93pyy6gG2G9kJdYuZZI0zdy3EYtYL2Ecb02hbnwDrA21pj/w400-h400/IMG_8770.JPG" width="400" /></a></div>Of course at the heart of every <i>TK</i>, there's their signature croissant with butter & kaya (or other fillings), Hainan toasts and eggs. I love croissants but not into croissant with butter & kaya, so I ordered their <b>Hainan Toast</b> @ RM3.20 with <b>Soft-Boiled Eggs</b> @ RM3.60.</span></div><div><span style="vertical-align: inherit;"><br /></span></div><div><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpfcsy5UXztmjMQGK_-wsjbp45KWI1pTgfErZpWEB9g0l9DgXumDG-_JdGjHLNFsc3S0aE3CEWNqbu9gYg7hVw4oj8DHBbMQNeCmI3cpAP9CvxKwws3ULtArlPDxuHoVH6shGVfi7SUW4_zJCTnANOELMX4IgU7wmdL82g5wiXMNTfb_EIe09he8ES7q-/s4000/IMG_8771.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpfcsy5UXztmjMQGK_-wsjbp45KWI1pTgfErZpWEB9g0l9DgXumDG-_JdGjHLNFsc3S0aE3CEWNqbu9gYg7hVw4oj8DHBbMQNeCmI3cpAP9CvxKwws3ULtArlPDxuHoVH6shGVfi7SUW4_zJCTnANOELMX4IgU7wmdL82g5wiXMNTfb_EIe09he8ES7q-/w400-h400/IMG_8771.JPG" width="400" /></a></div>The <i><b>Hainan Toast</b></i> was super airy (not in a good way). It felt like I was eating <i>pockets of air</i> more than bread. The texture is very crumbly with lots of crumbs falling onto the table when you bite into it which made the bread feel very dry. But then again this is the norm when it comes to many Hainan toasts. </span> What happened to those good old toasted bread that the traditional coffee shops used to serve (that looks like this but not as airy)? Luckily, it had a generous lashing of kaya and a thick cut of butter. </div><div><span style="vertical-align: inherit;"><br /></span></div><div><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmduxhYNC4IKdpwZjpdtBlmaacc1GXZTXqnyVI03jFbpDksAGsYE7zjvXk7KFZMdDF9nauviMjjNEDRKC5n78pyZPlIutyfzLtiRjFxJclzhTpLEgnuNa95bijdgtFsuoiXU_5stWIwTMDCagqTjlmV0MvyBmOT8TrLrzG3WSSEmeP-wGTj4tkO_U2q8Q/s4000/IMG_8772.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmduxhYNC4IKdpwZjpdtBlmaacc1GXZTXqnyVI03jFbpDksAGsYE7zjvXk7KFZMdDF9nauviMjjNEDRKC5n78pyZPlIutyfzLtiRjFxJclzhTpLEgnuNa95bijdgtFsuoiXU_5stWIwTMDCagqTjlmV0MvyBmOT8TrLrzG3WSSEmeP-wGTj4tkO_U2q8Q/w400-h400/IMG_8772.JPG" width="400" /></a></div>As for the eggs (the receipt mentioned <i>onzen eggs</i>) and indeed the <i><b>onzen egg</b></i> is recognisable by its rich deep orange/reddish-coloured yolk. Even though the whites look perfectly cooked, the yolks were unfortunately too cooked for me. Seeing that the eggs were served immediately after I was seated tells me that they're more likely to have been prepped ahead. Serving the already prepped egg inside a mug of hot water (again) may have had a hand in overcooking it. The moment the server brought it to my table, she told me it's ready to eat (as opposed to it being ready in 5 minutes as is usually the case at other coffee shops). I did take the eggs out immediately but the yolks still ended up way too firm, so not having the egg yolks running all over the egg whites isn't how I'd want to enjoy soft-boiled eggs. Not sure if the eggs are always like this or just this time.</span></div><div><span style="vertical-align: inherit;"><br /></span></div><div><span style="vertical-align: inherit;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYiUC4oJq8gTVU5eZpZpALB4gOe1TydN4BDdBZHeRNa8X7vvwQErYcPjPVD3VAQepdsegpeRvL-lkes8WA2B-fgSFe3iY46NSuDFTvwJHBjlk706wCUGLowhblVFnjAfodh8YcWZA6Qtg6czAFup0M2DgUGZyBBpcSXXgqk5AINDuk3BovwHErDjyTPOx/s4000/IMG_8773.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYiUC4oJq8gTVU5eZpZpALB4gOe1TydN4BDdBZHeRNa8X7vvwQErYcPjPVD3VAQepdsegpeRvL-lkes8WA2B-fgSFe3iY46NSuDFTvwJHBjlk706wCUGLowhblVFnjAfodh8YcWZA6Qtg6czAFup0M2DgUGZyBBpcSXXgqk5AINDuk3BovwHErDjyTPOx/w400-h400/IMG_8773.JPG" width="400" /></a></div>TK</i> also sells muffins, doughnuts, curry puffs and kaya puffs (or how we locals like to call it <i>karipap </i>and <i>kaya kok</i>). I got one <i><b>Karipap</b></i> @ RM1.90 and one <i><b>Kaya Kok</b></i> @ RM3 for takeaway.</span></div><div><span style="vertical-align: inherit;"><br /></span></div><div><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTpwQOmuwiWT60p7mo2ip4jgPk1Cgxj0zR8fMTJii2lOWiWOhVlr6Mj-64TlQh36QYKVF_XCXnz98uCfZ9bwJcRfocSvO9aNC7ybe6ogo3aAbSjV34xML6aqU3zeeWBdA98Whhl0fCtSyH7B-NV9EjnXOPUBxMjPpuObcgDjblwl55-UnF_HNevfrnQsb/s4000/IMG_8774.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTpwQOmuwiWT60p7mo2ip4jgPk1Cgxj0zR8fMTJii2lOWiWOhVlr6Mj-64TlQh36QYKVF_XCXnz98uCfZ9bwJcRfocSvO9aNC7ybe6ogo3aAbSjV34xML6aqU3zeeWBdA98Whhl0fCtSyH7B-NV9EjnXOPUBxMjPpuObcgDjblwl55-UnF_HNevfrnQsb/w400-h400/IMG_8774.JPG" width="400" /></a></div>The <i><b>curry puff</b></i> (with chunks of hard-boiled eggs inside) was the other surprise find here. The texture of the (smooth) filling (of potatoes, chunks of hard-boiled egg and a little chicken) reminded me immediately of <a href="https://eatwhateatwhere.blogspot.com/2016/09/just-one-food-ikeas-curry-puffs.html"><i><span style="color: #3d85c6;">Ikea's curry puffs</span></i></a> with a lightly crisp but not overly flaky pastry.</span></div><div><span style="vertical-align: inherit;"><br /></span></div><div><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FYu2xXK_oy6vit6B839sqeF0To2f7wXZmCfaxZZ1Nuu4NheGEAR3FbKMxgXyeU__oZygAsWtrk731fdJaIAJl2qg7Zy0Q1pQl88u7P8OD8Tzh4Sk8f0Kevau-LBsMTrAxXAStJfGkNCDbK5sEFu-2dBZ82NpuZ9NatWe5OhVOPxhvW3JZ-7oDLleTwtU/s4000/IMG_8775.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FYu2xXK_oy6vit6B839sqeF0To2f7wXZmCfaxZZ1Nuu4NheGEAR3FbKMxgXyeU__oZygAsWtrk731fdJaIAJl2qg7Zy0Q1pQl88u7P8OD8Tzh4Sk8f0Kevau-LBsMTrAxXAStJfGkNCDbK5sEFu-2dBZ82NpuZ9NatWe5OhVOPxhvW3JZ-7oDLleTwtU/w400-h400/IMG_8775.JPG" width="400" /></a></div>I liked it so much that I got another three the very next day...and the next (I've been <i>deprived</i> of <i>Ikea</i>'s curry puffs for far too long...<i>haha</i>)....and I've been eating it regularly ever since. I'm not sure when <i>TK </i>started selling these curry puffs and wished I had <i>discovered</i> it sooner.</span></div><div><span style="vertical-align: inherit;"><br /></span></div><div><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmp2bp5Urr8OwoqmlYsfVnbsX4W1cPxJjlmfWO8Z06BI7UOdKOwO9oWpFMG93xjpnqjUtL6ol1ms_lQSKpz7cVsNSjqkF4gmYYGD4t_a2h3y8oqJIHavBh9wcs6J5G4VQ3-IALzno8QllzDPKxpjUHZ5KxSENkTBNfno8I7zLVdGT_Xh7wvocDzHkmdVe/s4000/IMG_8777.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmp2bp5Urr8OwoqmlYsfVnbsX4W1cPxJjlmfWO8Z06BI7UOdKOwO9oWpFMG93xjpnqjUtL6ol1ms_lQSKpz7cVsNSjqkF4gmYYGD4t_a2h3y8oqJIHavBh9wcs6J5G4VQ3-IALzno8QllzDPKxpjUHZ5KxSENkTBNfno8I7zLVdGT_Xh7wvocDzHkmdVe/w400-h400/IMG_8777.JPG" width="400" /></a></div>It looked and tasted</span><span style="vertical-align: inherit;"> </span><i>eerily </i><span style="vertical-align: inherit;">similar to <i>Ikea</i>'s curry puffs which makes me wonder if they're sourced from the same supplier (!). I did try to ask the worker manning the order counter once but he said very similar to but not the same as <i>Ikea</i>'s (now why would he make the reference to <i>Ikea </i>too unless they've been asked that question before)! @_@ Not sure if he genuinely didn't know where they're from or trying to guard their <i>trade secret</i>. Anyway, n</span>ow I know where I can get an <i>Ikea</i> curry puff (I still believe in my hunch...<i>lol</i>) without having to travel all the way to <i>Ikea</i>...even if the one here is more expensive (I'll take it!). This was a <i>gem of a find</i> in <i>TK</i> right in my neighbourhood. <i><u>Update</u> (5.9.23): A little birdie (unsubstantiated, of course) told me that the curry puffs are indeed from the same supplier as Ikea's (haha, my hunch was correct!). </i><i><u>Latest update</u> (17.10.23): The curry puff is now RM2.30/pc when I last bought while Ikea's price is still RM1.40/pc or RM7.80/6 pcs (so you know which ones to get if you need to eat lots of them!).</i></div><div><span style="vertical-align: inherit;"><br /></span></div><div><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g1JtDnV3bhWuDRWbxSssDmBhWIv_iTMRK1jl6aMLEUjcb1kaN9V5qij04eo2toQYZax9iKB3lX2Dkpmdm7mFMgK0UmesrY2fgDUhr-_8gln-T5pi-6iSOsIcd46CECVdB2Tk-rJBk-quThqhZ2Kpq6V9fWeD9wfPxhhl07771RuJlFu1N5Ds7detAdxr/s4000/IMG_8776.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g1JtDnV3bhWuDRWbxSssDmBhWIv_iTMRK1jl6aMLEUjcb1kaN9V5qij04eo2toQYZax9iKB3lX2Dkpmdm7mFMgK0UmesrY2fgDUhr-_8gln-T5pi-6iSOsIcd46CECVdB2Tk-rJBk-quThqhZ2Kpq6V9fWeD9wfPxhhl07771RuJlFu1N5Ds7detAdxr/w400-h400/IMG_8776.JPG" width="400" /></a></div>The <i><b>kaya puff</b></i>, unfortunately, wasn't as successful. The kaya filling was more sweet than fragrant...and the filling was a bit scarce too but thankfully so, otherwise it'd be very sweet.</span></div><div><br /></div></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjut6GRJoWmkAxBHdXNjYyy0yP_EoenVNUixpaQ4r4RxzWKxotnfCDO420li7Kbv0SHAqPnvbCgOxlteXoRHrY1C1cfGRYBQwD1rEKmD_SnZuHBRn9yINn7zPOtskhTQ8UEnL0IandCfb5Q3aDwpzk18jPBRkxNudZ9TyLWAocU6IMpuBL9okKgfLkwtAKh/s4000/IMG_8778.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjut6GRJoWmkAxBHdXNjYyy0yP_EoenVNUixpaQ4r4RxzWKxotnfCDO420li7Kbv0SHAqPnvbCgOxlteXoRHrY1C1cfGRYBQwD1rEKmD_SnZuHBRn9yINn7zPOtskhTQ8UEnL0IandCfb5Q3aDwpzk18jPBRkxNudZ9TyLWAocU6IMpuBL9okKgfLkwtAKh/w400-h400/IMG_8778.JPG" width="400" /></a></div>TK </i>thrives on good coffees as they're known for especially their popular <b>Signature 1+1 Ice</b> (S) @ RM4 (a mixture of Hainan coffee and tea) but I can't say I'm a fan (I'd much rather have a <i>cham</i>). </span></span>I've also tried their <i><b>Teh Ice</b> </i>(L) @ RM4.40, <i><b>Cham Ice</b> </i>(L) @ RM4.60 and my <i>go-to</i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> drink from here of </span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><b><i>Kopi-O Ping </i>Ice</b></span></span><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"> (S) @ RM3.50 (remember to mention the size you want, otherwise they'll give you large by default...that has happened to me a few times before I realised there were two sizes).</span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><b><i>My Personal Opinion</i></b></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><b><i><br /></i></b></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Even though <i>TK</i> has been around for 10 years, they're still going strong and recently expanded from two shoptlots to three (so they must be doing something <i>right</i>). I don't really understand the <i>pull</i> but they continue to attract crowds until today...and, of course, a modern <i>kopitiam</i> is always bright and clean (which the younger generation prefer).</span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">A lot of their popularity I think is down to their drinks (like their signature "1+1", a unique blend of Hainan coffee and tea) as well as their simple offerings of croissant, Hainanese toast bread and soft-boiled onzen eggs. I've to agree that their coffee is probably the better one among the few modern <i>kopitiams </i>we have here.</span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutmq-dX2EkZR1VsXskIHF2fHmA-7QRLvaSd9IYwETmMLAwnxE36fvymChrVlLJLJyRUk71b1pn04LZUobaSXVLxwIJw1Uvdfs0BzpxIy9Mqeau0yE9Q6XsHsY0KRbDGIPUZBLUVMLoYu2oNEnYpELNR8d7dyCPdrExSFNsS9dX72SOo5SOTTW0J-YiWT7/s4000/IMG_8792.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutmq-dX2EkZR1VsXskIHF2fHmA-7QRLvaSd9IYwETmMLAwnxE36fvymChrVlLJLJyRUk71b1pn04LZUobaSXVLxwIJw1Uvdfs0BzpxIy9Mqeau0yE9Q6XsHsY0KRbDGIPUZBLUVMLoYu2oNEnYpELNR8d7dyCPdrExSFNsS9dX72SOo5SOTTW0J-YiWT7/w400-h400/IMG_8792.JPG" width="400" /></a></div>As for the food, they're pretty standard, average fare....some stalls will be better than others...and some have come and gone. The <i>kai see hor fun</i> is probably the standout here followed by the thick curry <i>chee cheong fun</i> (provided you're fine with a strong lemongrass flavour in the curry) and <i>TK's curry puff & fried prawn mee</i>. </span></span>Other offerings include <i>roasted meat and rice, wantan mee, Hakka mee, </i><i>Sarawak kolok mee </i>and whatever the last two stalls sell that's run by the same owner (they seem to be a <i>jack of all trades, master of none </i>and offers<i> fish head noodles, pork noodles, la la noodles, the dreaded prawn noodles </i>and more). Not a place you need to come out of the way for but if you find yourself in these parts, they'll satisfy your simple breakfast and lunch needs.</div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></div><div style="text-align: justify;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><b>Thong Kee Cafe</b></span></span></div><div style="text-align: justify;">17, 19 & 21 Jalan Pandan Indah 1/23E</div><div style="text-align: justify;">Pandan Indah</div><div style="text-align: justify;">55100 Kuala Lumpur</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com8tag:blogger.com,1999:blog-7834220008218845143.post-51515590687844777052023-08-25T08:59:00.015+08:002023-08-25T08:59:00.136+08:00DayOne DayOne Noodles @ Sunway Velocity<div style="text-align: justify;"><i>DayOne</i> is known as a Taiwanese and Japanese fusion restaurant (that also offers some Asian and local dishes to cater to the tastes of Malaysians) but they're best known for their own-made <i>Chew-Chew Noodle</i> with free-range eggs and high-gluten flour with no preservatives and processed ingredients from day one (<i>no pun intended</i>).</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7u3LB-yTAow2s_KLoawpSZQaBR9oA4k40hyWpAIutMbyZDCcLLke1Kjbz-FndPX-2UhGxEpo-Nj-aRU1DYHjYiJgblPMSf8qZyA8Qd3aZXrC5G6C-u9b_uIY6svbMa32ASZkhaa2SVCK51Li4-wTimRQfBcHakaWOmRHeJNSDF0F1yHQ0d3BHxklaPA6/s4000/IMG_8732.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7u3LB-yTAow2s_KLoawpSZQaBR9oA4k40hyWpAIutMbyZDCcLLke1Kjbz-FndPX-2UhGxEpo-Nj-aRU1DYHjYiJgblPMSf8qZyA8Qd3aZXrC5G6C-u9b_uIY6svbMa32ASZkhaa2SVCK51Li4-wTimRQfBcHakaWOmRHeJNSDF0F1yHQ0d3BHxklaPA6/w400-h400/IMG_8732.JPG" width="400" /></a></div>Founded during the pandemic, the restaurant seems to have grown from strength to strength judging by the perpetual crowd at many of outlets. From their menu (and website), there are 12 branches thus far starting with their first outlet in Mont Kiara, Solaris with more branches thereafter in Sri Petaling, Petaling Street, SS2, Cheras Traders Square, Setapak, Puchong, KLIA2, Pavilion KL, Sunway Velocity Mall, Taipan USJ and Sunway Pyramid. I'm sure even more outlets will open in future (I believe this business opportunity can be franchised).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKS5uoQsxANM6uuOWu_mAVkm7GaImQ3XQdUNZJNl7JbqSPemy5DGd5CfpUty58xqveSlx-s6ozTbitIqqdC4xbKvq_5UWiScUzHp3xe9SjNMVbxi3xKp8o8zWiECIHG3OkbW1abIv74mmSjejH2qiYjmHs8q14_ls8HNAsNwLmVRhcH0sI4q4sxNWhuJF/s4000/IMG_8733.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKS5uoQsxANM6uuOWu_mAVkm7GaImQ3XQdUNZJNl7JbqSPemy5DGd5CfpUty58xqveSlx-s6ozTbitIqqdC4xbKvq_5UWiScUzHp3xe9SjNMVbxi3xKp8o8zWiECIHG3OkbW1abIv74mmSjejH2qiYjmHs8q14_ls8HNAsNwLmVRhcH0sI4q4sxNWhuJF/w400-h400/IMG_8733.JPG" width="400" /></a></div>I've known about the place since a <a href="https://www.choiyen.com/dayone-dayone-solaris-mont-kiara/"><i><span style="color: #3d85c6;">fellow blogger</span></i></a> blogged about it as far back as in 2020 but never thought of visiting until my son gestured me to. So, we found ourselves visiting <span style="color: red;">DayOne DayOne Noodles @ Sunway Velocity</span> for the first time one weekend evening.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Fyvge-mBT2jnVRdclyA3TUTHQIKLmLWS_1yuVhoPKOZJhA0rEzvSOVDPAQApqxErnCepIsg0K7KFakQRMCc17_jKV_7nqSz8ARECTxUpnQ7duempfh6Nr_b9_34RnbiqJQAdwjYH1yavdEFw0A-NHwh-7flJRHW_Z_H_CevKGaCSpm5Gak4pxi8QZUDI/s4000/IMG_8714.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Fyvge-mBT2jnVRdclyA3TUTHQIKLmLWS_1yuVhoPKOZJhA0rEzvSOVDPAQApqxErnCepIsg0K7KFakQRMCc17_jKV_7nqSz8ARECTxUpnQ7duempfh6Nr_b9_34RnbiqJQAdwjYH1yavdEFw0A-NHwh-7flJRHW_Z_H_CevKGaCSpm5Gak4pxi8QZUDI/w400-h400/IMG_8714.JPG" width="400" /></a></div>The first thing I noticed when the menu was brought to us was that everything (other than the name of the dish) is written in Chinese. If you're one who neither reads nor speaks Chinese, it can be a little trying coz only the dish has an English translation but not the more detailed description of the dish (so we basically relied on what we see in the pictures). Even the servers converse in Mandarin, so it's a bit more challenging for people (like us) who don't speak the language to order (luckily, you can order through their app).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRh5PsIJxqCbihrXu4w4uaBAzzZZeb36Nvg36lBInD11qNphcLHmujQRL_jRokAoN1yZyxQjE2M3t0xyjbJALV3UX2IJwE6tdpX3PBgGHc5FeWCOl5RInAp_EXOxtaRTPJELStfV4GbNYRr-iwmgXJy4DFDa9v9D_9h5VTBXzu-qnxdXgOFAllOw26bYp/s4000/IMG_8715.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRh5PsIJxqCbihrXu4w4uaBAzzZZeb36Nvg36lBInD11qNphcLHmujQRL_jRokAoN1yZyxQjE2M3t0xyjbJALV3UX2IJwE6tdpX3PBgGHc5FeWCOl5RInAp_EXOxtaRTPJELStfV4GbNYRr-iwmgXJy4DFDa9v9D_9h5VTBXzu-qnxdXgOFAllOw26bYp/w400-h400/IMG_8715.JPG" width="400" /></a></div>This, being a Taiwanese place, braised pork rice (or <i>lu rou fan</i>) will certainly be at the forefront, so my son went with their <b>Signature Braised Pork Chew-Chew Noodles</b> @ RM18.90. This one had a <i>chef's hat</i> (as in it's a <i>chef recommended</i> dish), a <i>thumbs-up sign</i> (I take that the dish is <i>good</i>) and a <i>little piggy</i> (to mean there's <i>pork</i> involved) followed by more words in Chinese (I gather that would be the detailed description of the food and what comes with it).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivw0ZEDWCCDqq-tSccc94zdvWfeCaaw-qzgNNhgKIjcFiEW_zHPl6FLDzZ2Vb16bEUPJlfIC-ky1nKfFnjoRAyzLeTwSY_DUqKLDLIIHGOogdTxCfka_m95xsLRNHWjgBZv7P8y50jftDsYdeWEPbA2YI_5gqwwaFfPS-8JraG8KsvjRNZ6jwfXtlW-sEc/s4000/IMG_8729.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivw0ZEDWCCDqq-tSccc94zdvWfeCaaw-qzgNNhgKIjcFiEW_zHPl6FLDzZ2Vb16bEUPJlfIC-ky1nKfFnjoRAyzLeTwSY_DUqKLDLIIHGOogdTxCfka_m95xsLRNHWjgBZv7P8y50jftDsYdeWEPbA2YI_5gqwwaFfPS-8JraG8KsvjRNZ6jwfXtlW-sEc/w400-h400/IMG_8729.JPG" width="400" /></a></div>This signature braised minced pork handmade noodle was served with <i><b>boiled eggs </b></i>with a custardy yolk, <i><b>pickled cucumber</b></i>,<i><b> soup</b></i> and a <i><b>chilli paste + chilli oil dip</b></i>. They offer you a second bowl of noodles if you're up for it (as in if you're still hungry). The noodles top up is free and can be ordered upfront or later (my son's extra bowl of noodles was ordered upfront).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1YHz6NHfF70BXgTQSPsIR6mBVPHSS4yVgYzFUWz_UZj1Whhaq5yt2lxpVcBonhZ2Q06EeF8hlF_n67A-kpEtsszYBKrrl6ztMQxQeLKHeXeQOilfPnfcJQ4dz22LhqipuMH6jA1dWh2jVb6OeYg6snC6slh53vODfljW5uu3EqqrxI30n6m_nXG837Ws/s4000/IMG_8716.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1YHz6NHfF70BXgTQSPsIR6mBVPHSS4yVgYzFUWz_UZj1Whhaq5yt2lxpVcBonhZ2Q06EeF8hlF_n67A-kpEtsszYBKrrl6ztMQxQeLKHeXeQOilfPnfcJQ4dz22LhqipuMH6jA1dWh2jVb6OeYg6snC6slh53vODfljW5uu3EqqrxI30n6m_nXG837Ws/w400-h400/IMG_8716.JPG" width="400" /></a></div>Actually, the portion of <i><b>top up noodles</b></i> isn't much, you can finish it in 2 - 3 bites, so it wouldn't be too much for the average-sized eater. The noodles are cooked <i>al dente</i> with a good, chewy texture (hence the name <i>chew-chew</i>, I suppose...<i>lol</i>) that's a pleasure to eat. I would say the portion of noodles is on the smaller side that even I could probably finish an additional free portion (which I didn't request upfront not knowing what the portion size would be). Foreseeing that I'd probably have communication difficulties in ordering extra noodles, I decided not to.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cnlp2vApp8VKtWbzbfT435JfEwzTOzQPvop353jh6eLqtkV3POj6YmpF_TPXsbi9Qm075XqNjiCAqZ7m8zjmp_wzfhiuWDj2MbBuh3Iequuk3dcCLzBK3aXvqMeUq9iIaOcoPu5u7rwF02LowhAoeVN-jeoBJ-LQLOzbWIzKwl_7ijtte0WcXG5DyITM/s4000/IMG_8717.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cnlp2vApp8VKtWbzbfT435JfEwzTOzQPvop353jh6eLqtkV3POj6YmpF_TPXsbi9Qm075XqNjiCAqZ7m8zjmp_wzfhiuWDj2MbBuh3Iequuk3dcCLzBK3aXvqMeUq9iIaOcoPu5u7rwF02LowhAoeVN-jeoBJ-LQLOzbWIzKwl_7ijtte0WcXG5DyITM/w400-h400/IMG_8717.JPG" width="400" /></a></div>There was plenty of tender <i><b>braised minced pork</b></i> although there were more fatty cubes of minced pork than lean meat. Once mixed thoroughly into the noodles with a bit of that chilli dip (a must), the overall flavours were quite robust. They also nailed the boiled eggs with a softer yolk (for this bowl) though the cook of the eggs can be a bit inconsistent.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuKbdtbOzeDBEIk-TpsXcz_v169SacgkKGIVBoA5_lKG4sfetaZNB93yJGVGNzuy9C_6mjChupk5Fq_DHImhrpKZ0NFWfPJ325biQFkam5BCLnbguBkq9BCbjT_xvB6cT_qZVHFM1aZmaZAp31olGMYJlcNc9ywqtla3oY9nDiWLRBnl1Rhpzwb6OzEeA/s4000/IMG_8719.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuKbdtbOzeDBEIk-TpsXcz_v169SacgkKGIVBoA5_lKG4sfetaZNB93yJGVGNzuy9C_6mjChupk5Fq_DHImhrpKZ0NFWfPJ325biQFkam5BCLnbguBkq9BCbjT_xvB6cT_qZVHFM1aZmaZAp31olGMYJlcNc9ywqtla3oY9nDiWLRBnl1Rhpzwb6OzEeA/w400-h400/IMG_8719.JPG" width="400" /></a></div>I ordered the <b>Taiwanese Pork Chop Chew-Chew Noodles</b> @ RM28.90 which came served with the same condiments (boiled eggs, pickled cucumber, soup and chilli dip) as in the earlier <i>braised pork chew-chew noodles</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtlAdTPAtWh2qvnNeCt97W4FoNwC0wJ04BqTtcIryyP1rww58UmP_JR62fi-BWPx8Ra95o72WZONFtyzqkNv8CSWy1k2GMjIdmVKlajJwgA8CeqrcHpVa8R-sWUra48lQoF9BItn1Grd5JrQcAvjSQz4fbURQg_85KBceIJsEQjqjNx4cSH_-IXhLvyR3/s4000/IMG_8720.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtlAdTPAtWh2qvnNeCt97W4FoNwC0wJ04BqTtcIryyP1rww58UmP_JR62fi-BWPx8Ra95o72WZONFtyzqkNv8CSWy1k2GMjIdmVKlajJwgA8CeqrcHpVa8R-sWUra48lQoF9BItn1Grd5JrQcAvjSQz4fbURQg_85KBceIJsEQjqjNx4cSH_-IXhLvyR3/w400-h400/IMG_8720.JPG" width="400" /></a></div>The <i><b>pork chop </b></i>was fairly tender but there was none of that expected fragrant and crisp outside layer (from it being deep-fried) as it came almost braised-like in texture sitting in a pool of sauce at the bottom that tasted only of soy sauce and it was a tad salty (for me).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lV7wU3UX70Mas3BhB8Awn6wX0IEfTtIiY2GbPnvP3-W1i_fgwgubInkpzvCsuCsVDV4_FZbJAtai-pO5Zt8OxHB2CdyUGl1AwqtLyr0bipbmU6g1piX9_3lO-9SjA_TdZqrIlFi3j6vv-OrMOWCZuQ1UoFdNv-kE85Oj_TaqxwjWErPCIRaZQL1Lz8o2/s4000/IMG_8725.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lV7wU3UX70Mas3BhB8Awn6wX0IEfTtIiY2GbPnvP3-W1i_fgwgubInkpzvCsuCsVDV4_FZbJAtai-pO5Zt8OxHB2CdyUGl1AwqtLyr0bipbmU6g1piX9_3lO-9SjA_TdZqrIlFi3j6vv-OrMOWCZuQ1UoFdNv-kE85Oj_TaqxwjWErPCIRaZQL1Lz8o2/w400-h400/IMG_8725.JPG" width="400" /></a></div>If I were to compare this to another popular Taiwanese place, I'd say <a href="https://eatwhateatwhere.blogspot.com/2016/08/revisit-din-tai-fung-pavilion.html"><i><span style="color: #3d85c6;">Din Tai Fung's pork chop</span></i></a> tastes loads better. For me, it's more fragrant and better seasoned with a more crisp feel since it's served like a fried pork chop (and not braised like the one here).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LkW5ykxl5sWk9RZXh-l4ejp6PDvVwmq3aArkn22bhJ0GGoMusAc0P1u4oxjeEfcv-3oW3zazj5zH5QBcKklCcJ6ou8r9rUynF7QgmQ-GrnvPr5iSI56owmVVLAJ7vDRUf51SnGxzvtmObyP0KYtXOpD9y9RrcwRqKLRVdaxCfU_hq_waDs2Cva-pzpIt/s4000/IMG_8721.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LkW5ykxl5sWk9RZXh-l4ejp6PDvVwmq3aArkn22bhJ0GGoMusAc0P1u4oxjeEfcv-3oW3zazj5zH5QBcKklCcJ6ou8r9rUynF7QgmQ-GrnvPr5iSI56owmVVLAJ7vDRUf51SnGxzvtmObyP0KYtXOpD9y9RrcwRqKLRVdaxCfU_hq_waDs2Cva-pzpIt/w400-h400/IMG_8721.JPG" width="400" /></a></div>The <i><b>chew-chew noodles</b></i> on its own tasted quite flavourful already as they came tossed in a sauce (maybe due to customers' feedback previously that it was bland tasting like the one <i>choiyen.com </i>had which had no sauce). Even the shape of the noodles looked different now from the one she had. The noodles did come topped with some braised minced pork and half a boiled egg (that had a different consistency from the previous bowl).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFEvzn1aEJKgDtTCIcJtDxDg_nPRYjxJv4l8IGfDWw4FF_ZbGVz3xvAkYTJg15EAZMZHmHagy8iXSh79-Q93sdzvbBs8mXKFGWH8q_RIJiNplUuDqj3m7hd7Y6jx4otBTHeJjftlx-46iDdgeNIfDePP5cugeKWze6OhCy1MKcNQdA8tnnHHA9pvKhjk1/s4000/IMG_8724.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFEvzn1aEJKgDtTCIcJtDxDg_nPRYjxJv4l8IGfDWw4FF_ZbGVz3xvAkYTJg15EAZMZHmHagy8iXSh79-Q93sdzvbBs8mXKFGWH8q_RIJiNplUuDqj3m7hd7Y6jx4otBTHeJjftlx-46iDdgeNIfDePP5cugeKWze6OhCy1MKcNQdA8tnnHHA9pvKhjk1/w400-h400/IMG_8724.JPG" width="400" /></a></div>Anyway, if it's still not up to mark, then the addition of the <i><b>housemade chilli dip</b></i> (this one is rather fiery, so add little by little if you can't take something that's too spicy) will further perk up its flavours. This chilli oil was far more spicier than the one I had at <i><a href="https://eatwhateatwhere.blogspot.com/2023/06/holiao-noodles-pandan-indah.html"><span style="color: #3d85c6;">HoLiao Noodles</span></a></i>, so those who like a real spicy kick will certainly enjoy this one.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_7UaaEhsv6_vHrzA8EbEkENYvhHNfV7udavtoP07KiA21juSFnjgilQsN33IqiPmbKkuwIz7pArTHXmG3lQqxqG6ac6nFroLLqzFp82XTvg5UuvORmTBYl9JgQgKDWBJ5H3FRL1SgABBKJ9lmqQS7RM0mPslF4Q8G4pUXFbx6nWD1QF00lBCVcOKwjXM/s4000/IMG_8722.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_7UaaEhsv6_vHrzA8EbEkENYvhHNfV7udavtoP07KiA21juSFnjgilQsN33IqiPmbKkuwIz7pArTHXmG3lQqxqG6ac6nFroLLqzFp82XTvg5UuvORmTBYl9JgQgKDWBJ5H3FRL1SgABBKJ9lmqQS7RM0mPslF4Q8G4pUXFbx6nWD1QF00lBCVcOKwjXM/w400-h400/IMG_8722.JPG" width="400" /></a></div>The <i>chew-chew noodle set</i> was served with condiments of <b><i>pickled cucumber</i></b>....and this side dish I found myself enjoying the most with its fresh, tangy, crunchy texture.</div><div><br /></div></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzi1paWxOq20OPPsP9CkkKhC-3rT34mKj1BrIzsJMHMjdftNIhSqfCZfuUz6X8E0OnmOZG79Wt8acSOySssS7_C2__So4WngrmlEXEHTTTh22YSH2EsSHaQaJoIzsqbSVZjppS9jqu8idThC9VPgzDTnEJNoMzmuTpA9VBp2Fib8W8U_sgZVgFJZxaWB9/s4000/IMG_8723.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzi1paWxOq20OPPsP9CkkKhC-3rT34mKj1BrIzsJMHMjdftNIhSqfCZfuUz6X8E0OnmOZG79Wt8acSOySssS7_C2__So4WngrmlEXEHTTTh22YSH2EsSHaQaJoIzsqbSVZjppS9jqu8idThC9VPgzDTnEJNoMzmuTpA9VBp2Fib8W8U_sgZVgFJZxaWB9/w400-h400/IMG_8723.JPG" width="400" /></a></div>The <b><i>soup</i></b> was robust in flavour and tasted exactly like a herbal soup (again I see it's a different soup from what <i>choiyen.com</i> had). Such a strong tasting soup is not something I expected to go with the noodles. Just like there are customers who don't like a too herbally <i>bak kut teh</i>, there'll be customers who don't like herbal soups. Even though I do drink herbal soups, I'd much prefer a subtle, cleaner tasting soup to balance out the robust flavours in the noodles.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVR4qrPxUzxt_WylfWA9FmA9r9tSzM6owbYMHd-CbrCl5-c7vfTwRBPktrkg7buF3hAg23zK5Tg8_zKGVrglzijkMx7j_CMdFfL2U090uNa_ukh4tf6hka7vJPOChpzT4GYGhH8E9IvsCu-wkx-kNyxQmLrRMMYXciGXeSMOJ1gr-4NK2iPJQNRjYIp8K/s4000/IMG_8726.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVR4qrPxUzxt_WylfWA9FmA9r9tSzM6owbYMHd-CbrCl5-c7vfTwRBPktrkg7buF3hAg23zK5Tg8_zKGVrglzijkMx7j_CMdFfL2U090uNa_ukh4tf6hka7vJPOChpzT4GYGhH8E9IvsCu-wkx-kNyxQmLrRMMYXciGXeSMOJ1gr-4NK2iPJQNRjYIp8K/w400-h400/IMG_8726.JPG" width="400" /></a></div>Our side dish for sharing of <b>Golden Fried Tofu</b> @ RM12.90 was a dish of <i><b>tofu cubes</b></i> that have been deep-fried to an airy, golden crisp and dusted with that chilli powder that's become a signature of Taiwanese food (which they dust on almost all of their fried food like chicken, pork, mushrooms, sweet potato fries, etc).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPH4ZQiUItE8RwEekD-frBBwZLoO84DoqGJPhxeHsv7bQ4LlcEnYh7zvLbJlXvJvryWFih_CdaUmghem2W8EGZGCtVFzbsrrtl0lZICl5fQIQtpiOkLPNMKwNaXI0QRWFWab6RbodXSyH7k-g3UBamlHmiThZO_iaw0LlC5uqUBwUBCfSzSA2zysT8DC9T/s4000/IMG_8727.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPH4ZQiUItE8RwEekD-frBBwZLoO84DoqGJPhxeHsv7bQ4LlcEnYh7zvLbJlXvJvryWFih_CdaUmghem2W8EGZGCtVFzbsrrtl0lZICl5fQIQtpiOkLPNMKwNaXI0QRWFWab6RbodXSyH7k-g3UBamlHmiThZO_iaw0LlC5uqUBwUBCfSzSA2zysT8DC9T/w400-h400/IMG_8727.JPG" width="400" /></a></div>When I say airy, I really mean it coz somehow the insides of the tofu were very hollow, so you end up eating more air than tofu...<i>hah..hah</i>...and the amount they give (for the price) is rather shocking (the portion looks like one block of tofu...and one block of tofu is very cheap!). There were more crispy rice noodles (which lined the plate as decoration) than there were tofu cubes. The <i style="font-weight: bold;">sambal</i> accompanying the tofu was also not outstanding as it tasted like something out of a can (a canned <i>ikan bilis sambal</i> comes to mind). >_<</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KNwp2cOT5rQADrFLC02OGO924455-XUvc29IWHaoBHM_GbtxI8o2DWN7lo9QR-dClaYPrmZBqOUX7CGNj2Ec0F9gOA4UFg1FpLL9VMvBc6nT08KUZHdA64e0XCxBumsMcDYW8IkxQepkMCHGl7uavW4_u_glO5YP0LtphTPaqDbmuNMMSW0FsAjLXoiV/s4000/IMG_8728.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KNwp2cOT5rQADrFLC02OGO924455-XUvc29IWHaoBHM_GbtxI8o2DWN7lo9QR-dClaYPrmZBqOUX7CGNj2Ec0F9gOA4UFg1FpLL9VMvBc6nT08KUZHdA64e0XCxBumsMcDYW8IkxQepkMCHGl7uavW4_u_glO5YP0LtphTPaqDbmuNMMSW0FsAjLXoiV/w400-h400/IMG_8728.JPG" width="400" /></a></div>For drinks, I went with one of their cold brewed Taiwan teas, the <b>Osmanthus Oolong Tea</b> @ RM9.90 that's also available hot in a cup or pot. Other teas include a <i>green tea</i>, a <i>rose tea </i>and a <i>black tea</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>DayOne DayOne </i>has garnered high ratings on <i>Google</i> and continue to pack in the crowds at some of their outlets. With these many outlets (some are franchised outlets I believe), there's always the tendency that some outlets will do better in terms of taste, consistency and service.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeJo7yWxOBYiQ-7XlMS479y3MgRiGRnUQwMeZrzaaMDWhzxNvZ_37I6cLgDjDg8nMyieJPljFwBNUK05XxfKEc6Ob7fR43BfLUARIqT2a62BW6kT2SNdauZRj5b2bJi6OIVotiJsELhkfpE9TJd8HashAbZC5ITzW4iq7VcrBBIebqzQmRMMb_9K2_ly0/s4000/IMG_8734.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeJo7yWxOBYiQ-7XlMS479y3MgRiGRnUQwMeZrzaaMDWhzxNvZ_37I6cLgDjDg8nMyieJPljFwBNUK05XxfKEc6Ob7fR43BfLUARIqT2a62BW6kT2SNdauZRj5b2bJi6OIVotiJsELhkfpE9TJd8HashAbZC5ITzW4iq7VcrBBIebqzQmRMMb_9K2_ly0/w400-h400/IMG_8734.JPG" width="400" /></a></div>From what I've tasted so far, it's average at best (so I'm not sure what the hype is about) but I will definitely say they nailed the texture of their <i>chew-chew noodles </i>which is a pleasure to eat...that I've got to give it to them. If I were to compare <i>DayOne DayOne</i>'s Taiwanese cuisine to <i><a href="https://eatwhateatwhere.blogspot.com/2014/07/din-tai-fung-pavilion.html"><span style="color: #3d85c6;">Din Tai Fung</span></a></i>'s (from the small sampling of their menu I had), I would go with the latter (who is still going strong to this day).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">That said, I'm not sure if I'll be back...though there's still a lot more to try from their vast menu like beef noodles, 3-cup chicken, crispy chicken chop and oyster vermicelli that forms an integral part of Taiwanese food that may change my mind yet. But two things that won't excite me to explore though is the Japanese (can their Japanese food be any better than Japanese specialist restaurants?) or Asian/local section of their menu (who can do better <i>siu yuk</i><i> </i>than our locals, even Hong Kong-type restaurants here can't compare...<i>#I'm not biased....lol</i>). If I do return....it won't be anytime soon. ^_~</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>DayOne DayOne Noodles</b></div><div style="text-align: justify;">B44 & B45 Sunway Velocity Mall</div><div style="text-align: justify;">Lingkaran SV Sunway Velocity</div><div style="text-align: justify;">55100 Kuala Lumpur</div><div style="text-align: justify;">Tel: 012-517 1511</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com10tag:blogger.com,1999:blog-7834220008218845143.post-82296349249769618292023-08-17T08:40:00.004+08:002023-11-19T12:18:58.350+08:00Jing Hoe Mei (Dai Chow) @ Pandan Indah<div style="text-align: justify;"><span style="color: red;">Jing Hoe Mei @ Pandan Indah</span> started out as a <a href="https://eatwhateatwhere.blogspot.com/2023/03/jing-hoe-mei-pandan-indah.html"><i><span style="color: #3d85c6;">specialist of steamed dishes</span></i></a> like fish, pork and egg. During the initial months after opening, they were drawing full crowds almost every day, especially during the weekends where waiting for a table was the norm.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I only started eating here when the crowd subsided but in just two visits, I practically tried their entire menu (and that's when I noticed the crowd began to lessen). After all, their entire menu is limited to steamed fish (done a few ways with different sauces), steamed pork, steamed eggs and (3 types of) blanched vegetables with oyster sauce.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiOhXQ11PFFqF6dkRz4P3xTAwu4V1D95ZgClrTxE-WVyCI1jh0IDuv3yw7cbfALK4ozncoer334qvgc414EjEFCVMQZK3DoE_05Us9fuTuwelLnXkhwj0YmkxHD8NcSUvPoXHP2P1y9tYs3yaz_qZANGLmgcW2u_fMPaIKiOmCrzylHdfb9SByuN18Bb6pz" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="400" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiOhXQ11PFFqF6dkRz4P3xTAwu4V1D95ZgClrTxE-WVyCI1jh0IDuv3yw7cbfALK4ozncoer334qvgc414EjEFCVMQZK3DoE_05Us9fuTuwelLnXkhwj0YmkxHD8NcSUvPoXHP2P1y9tYs3yaz_qZANGLmgcW2u_fMPaIKiOmCrzylHdfb9SByuN18Bb6pz=w400-h400" width="400" /></a></div>Then I noticed a banner introducing their <i>claypot fish curry</i> and also <i>dai chow </i>dishes a while later. I guess they realised they had to add more choices to their menu, otherwise the crowd will continue to dwindle down as diners need more variety to get them coming back on a more frequent basis. That is why they're now also a <i>dai chow </i>place offering a variety of dishes that you can eat with rice. These were just some of the dishes we had over four visits.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0XfBqgS9GnhVrq3h0wQnhYYi1yn96PUn8B33zymn97rJpYsqR1x3ktA715_h4PmWPfrDHNtC1u24vRsUgy2oL2N1zIRezpwIZl5IJCaSCebDz_PERF2Zeja7c89uoVkOHc05QRWFPM00C-GdyYkHGcYqWxWohzDZTe0xPiYyXheO2vfVzL457r7bARNY/s4000/IMG_8647.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0XfBqgS9GnhVrq3h0wQnhYYi1yn96PUn8B33zymn97rJpYsqR1x3ktA715_h4PmWPfrDHNtC1u24vRsUgy2oL2N1zIRezpwIZl5IJCaSCebDz_PERF2Zeja7c89uoVkOHc05QRWFPM00C-GdyYkHGcYqWxWohzDZTe0xPiYyXheO2vfVzL457r7bARNY/w400-h400/IMG_8647.JPG" width="400" /></a></div>Claypot Pork Belly with Salted Fish</b> @ RM23 - although we couldn't really taste salted fish in the mix, the sauce had good flavours and you can taste some heat with the dried chillies.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8RR2ig-zhkr-0UvK--zl2yqhLyTBkYO33itJEd9mjqDCMrbIaZYeUpC7ajsjIw6Jr1E5y_KFoQyh44abk8UAovgH04LY6mietrqTum1Us-i96XVjJQxjsMDBjnwnC5QVX-5QzhPfckQpC_Sma8Yux9ZPmwM2vCnjM20V1wlll9spR3WBb_f1Nvn_YKeK/s4000/IMG_8648.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8RR2ig-zhkr-0UvK--zl2yqhLyTBkYO33itJEd9mjqDCMrbIaZYeUpC7ajsjIw6Jr1E5y_KFoQyh44abk8UAovgH04LY6mietrqTum1Us-i96XVjJQxjsMDBjnwnC5QVX-5QzhPfckQpC_Sma8Yux9ZPmwM2vCnjM20V1wlll9spR3WBb_f1Nvn_YKeK/w400-h400/IMG_8648.JPG" width="400" /></a></div>Thai-Style Mango Chicken Chop</b> @ RM22 - loved the fresh, tangy taste that the shredded mango, onions and chillies brought to the dish with the crispy chicken in a lightly spicy and sweet sauce.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPtTK0844wzcbP2Wn-WzNooahFxAHMKYllHK70YSrJzX9qHw6ONJl7gA7-4xdHlW_RxkWkPrNYeMwnEkpe1s-pBdHcgXr-3orWxn7ZuNHYOQvyb28uxgYBBG7_7WhzbPxGn9Jhiq3OvHSqAeap2X7wH7EVqYJiXgXJEUACnZXoQ9iglIpHPDTRLSJYmtH/s4000/IMG_8649.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPtTK0844wzcbP2Wn-WzNooahFxAHMKYllHK70YSrJzX9qHw6ONJl7gA7-4xdHlW_RxkWkPrNYeMwnEkpe1s-pBdHcgXr-3orWxn7ZuNHYOQvyb28uxgYBBG7_7WhzbPxGn9Jhiq3OvHSqAeap2X7wH7EVqYJiXgXJEUACnZXoQ9iglIpHPDTRLSJYmtH/w400-h400/IMG_8649.JPG" width="400" /></a></div>Dry Fried French Beans with Minced Pork</b> @ RM15 - not quite the calibre of <i>Esquire Kitchen</i>'s version but a very decent rendition and our family's favourite vegetable dish from here. Definitely a dish worthy of repeated orders (which we dutifully complied).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlq3SoBrnmC7luOINMWCL1nY4Hn2K4TfmNN90W7ntIwDMzIWbk1m4xBcik2zn9pSo0nW-G-SS1bsMGzzqTpr_k5IF87NcHsQKYVrtVtozNW1EwmqN0-p5XAIp9hTE2-tBMvcBi__cQhTTh8sp8T8_5kOiXEexWa2Ggu036b7-1L11MdWC6fq13tbA5WNpb/s4000/IMG_8650.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlq3SoBrnmC7luOINMWCL1nY4Hn2K4TfmNN90W7ntIwDMzIWbk1m4xBcik2zn9pSo0nW-G-SS1bsMGzzqTpr_k5IF87NcHsQKYVrtVtozNW1EwmqN0-p5XAIp9hTE2-tBMvcBi__cQhTTh8sp8T8_5kOiXEexWa2Ggu036b7-1L11MdWC6fq13tbA5WNpb/w400-h400/IMG_8650.JPG" width="400" /></a></div>Chinese Watercress Soup</b> @ RM9.50 (or <i>Sai Yeung Choy Tong</i>) - there are two soups of the day, one with pork and one with chicken. This one was obviously for me only (pork ribs and chunks of pork belly <i>double-boiled </i>with <i>sai yeung choy</i>). I love double-boiled soups...I find them so much tastier than standard boiled soups.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNbJgfMH0IPxjqheL6V7Jo20tJbskG0dd5lTCp8XLEnBfzyVNCyM9oPOP89yN2h8aSZycgZoZ3hcTyHWrlhVpWcgKJu0zowce32RpOtPnOQbzP8kTWImCAwH8g9Le1eIQdHb361_DQMVA3owWk9-1MQCINJwYnAJ_vVRIDcnE6PAaH9RcZOKLEZ4sqUNc/s4000/IMG_8651.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNbJgfMH0IPxjqheL6V7Jo20tJbskG0dd5lTCp8XLEnBfzyVNCyM9oPOP89yN2h8aSZycgZoZ3hcTyHWrlhVpWcgKJu0zowce32RpOtPnOQbzP8kTWImCAwH8g9Le1eIQdHb361_DQMVA3owWk9-1MQCINJwYnAJ_vVRIDcnE6PAaH9RcZOKLEZ4sqUNc/w400-h400/IMG_8651.JPG" width="400" /></a></div>Kung Po </i>Mantis Prawn</b> @ RM25 - deep-fried mantis prawn meat tossed in <i>kung po </i>sauce with crunchy red and green capsicum, onions and dried chillies but the sauce left us wanting (as it's not among the better <i>kung po</i> sauce we've had).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnONrXDqDucKMjgMtj4IxwmicCeb1tBJwGrpcf6xmZ8zE3Kdmko9lRdRwDwLhkKZPLTNsAlDEGLhCYaXgduyq9xbAtNOQgVExk6o9qzT-mq_9HIz6oTQAvoPUrCKB-VGIP5v5c89b1QXLjosf3AHT17mr-oXATXIcyAhiOZTXtigMDgnNT4SMqr9RU4BjF/s4000/IMG_8652.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnONrXDqDucKMjgMtj4IxwmicCeb1tBJwGrpcf6xmZ8zE3Kdmko9lRdRwDwLhkKZPLTNsAlDEGLhCYaXgduyq9xbAtNOQgVExk6o9qzT-mq_9HIz6oTQAvoPUrCKB-VGIP5v5c89b1QXLjosf3AHT17mr-oXATXIcyAhiOZTXtigMDgnNT4SMqr9RU4BjF/w400-h400/IMG_8652.JPG" width="400" /></a></div>Braised Pork Belly with Preserved Vegetables</b> @ RM25 - nailed the tenderness of the pork belly and (sweetish) <i>mui choy </i>but the sauce (again) could be better. Sauces are very important in Chinese cooking as their success can <i>make or break</i> a dish. I suppose it's the same in western cooking as well that they even have a specific position for a <i>Saucier </i>in a commercial kitchen whose role is as important as the <i>Chef de Cuisine </i>or <i>Sous Chef</i>. Sauces bring <i>life</i> to a dish! ^_~</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRL6RiuKNLmvVIYV2wk5BgiVXuAz0quyK0_bz1X9g1slITnwWK9fr0ZisA-W3nAQxS-d4fXsI8Lv5ZwmuDZn3EBU5-LUJG3pkaNYOQ3gsdi_Awkz0axog1I421m1qhA7bw6M2HH8YIKxe5OK1hQffA0UHO1cHsFD07fr05pkDAhEll2XRAMHw_UiMD7KZH/s4000/IMG_8653.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRL6RiuKNLmvVIYV2wk5BgiVXuAz0quyK0_bz1X9g1slITnwWK9fr0ZisA-W3nAQxS-d4fXsI8Lv5ZwmuDZn3EBU5-LUJG3pkaNYOQ3gsdi_Awkz0axog1I421m1qhA7bw6M2HH8YIKxe5OK1hQffA0UHO1cHsFD07fr05pkDAhEll2XRAMHw_UiMD7KZH/w400-h400/IMG_8653.JPG" width="400" /></a></div>Pan-Fried Egg <i>Foo Yong</i>-Style</b> @ RM18 - a simple dish of fried omelette with <i>char siew</i> (sometimes it's made with <i>lap cheong </i>but I always prefer the <i>char siew </i>version), prawns and shredded vegetables (usually onions, capsicum, carrot, chillies and spring onions).</div><div><br /></div></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvkXRlH3bD7tSXKqXW4orCzR4UJ7ax2Jm8FwzjjTvRdV5-NLqx_6F5CciOMhLIl2PcHV-bc0wDSZ7ydMQ_IStCl3RXNHQ6RM6e0MrRcM-rMmOJE8QT6oGoiPr6dnt9m1hYzfmXD1YtK6XxXLel8C6gPNBhvnDiD8KU-hHEA9EiffgvgbCySHljwIqoZ_H/s4000/IMG_8654.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvkXRlH3bD7tSXKqXW4orCzR4UJ7ax2Jm8FwzjjTvRdV5-NLqx_6F5CciOMhLIl2PcHV-bc0wDSZ7ydMQ_IStCl3RXNHQ6RM6e0MrRcM-rMmOJE8QT6oGoiPr6dnt9m1hYzfmXD1YtK6XxXLel8C6gPNBhvnDiD8KU-hHEA9EiffgvgbCySHljwIqoZ_H/w400-h400/IMG_8654.JPG" width="400" /></a></div><b>Braised Eggplant with Garlic & Chilli</b> @ RM16 - another frequently ordered dish since the first time we had it. Bits of minced pork tossed in a garlic and chillies sauce with braised and softened eggplant. <i>Manyak sedap </i>(as some Chinese would say)! ^.^<br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPimvMAj2-PSV0Yd3SMCNAXRkUynOOsYq7UCSuPRlfaOXnwo0kJW4k7cJefHdVuDgzPNuPVcuRUvkZ9NxmMmXc-zGxuifdN6yjjlLnmDzm6S2sFbddWUqUJBpi0L5SNQ-f7o8Qha_LS50Q0Vuz1KN9XqTIAOhHUJdP6k36-tGrcuEh06nvdft2rcswR4x/s4000/IMG_8655.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPimvMAj2-PSV0Yd3SMCNAXRkUynOOsYq7UCSuPRlfaOXnwo0kJW4k7cJefHdVuDgzPNuPVcuRUvkZ9NxmMmXc-zGxuifdN6yjjlLnmDzm6S2sFbddWUqUJBpi0L5SNQ-f7o8Qha_LS50Q0Vuz1KN9XqTIAOhHUJdP6k36-tGrcuEh06nvdft2rcswR4x/w400-h400/IMG_8655.JPG" width="400" /></a></div>Stir-Fried Roasted Pork</b> @ RM23 - this is a dish one would usually make with leftover <i>siu yuk </i>or <i>siu yuk </i>we buy from the market (they aren't as good grade as those <i>siu yuk</i> from roasted meat stalls + they're cheaper too). At home, we'd simply fry them in thick dark soy with lots of garlic (not that I've done it before since there's never ever leftover <i>siu yuk</i> in my house!). The one here stir-fried with onions and spring onions, the sauce tastes much better than just dark soy.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZwtTlhL_N9xQu5pDFoEPJaLyj-37V7GcNZAliWkcTZkLySsFPhsUZOk0GRhBUor43Cs8Sz6JmwG7oPXNvyXpBuUO7KFAAwPugWUjzQP9xAGyOdw_vZDo0zPCmvQtSDyeMJXMEJUbavJs3FgivQroWTISNuwKT0z7h_yGxUX-S0kDmra2sf4qm8X84iJN/s4000/IMG_8656.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZwtTlhL_N9xQu5pDFoEPJaLyj-37V7GcNZAliWkcTZkLySsFPhsUZOk0GRhBUor43Cs8Sz6JmwG7oPXNvyXpBuUO7KFAAwPugWUjzQP9xAGyOdw_vZDo0zPCmvQtSDyeMJXMEJUbavJs3FgivQroWTISNuwKT0z7h_yGxUX-S0kDmra2sf4qm8X84iJN/w400-h400/IMG_8656.JPG" width="400" /></a></div>Steamed Egg with Tofu & Fresh Prawns </b>@ RM18 - this was a dish we tried on an earlier visit at a time when they specialised in only steamed dishes. The first thing I noticed was just how much bigger the prawns were this time (I think this coincided with the time of a reported drop in prices of prawns by 40% in the market). If I had known then, I would have ordered more prawn dishes....<i>lol</i>.</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNwt95FBVfHrQ_0GU0ffTfzC0AM4CccWJzB-J9RE31PIEI-6ntC45yVRugQVlloH8TB0cJYIU6v9eg_iT30DQvQqoXAW1f9djS4Sbi7M64bCPEzPf2C9St73YM-W5r1ktdFUtPWdz3UyYrLjo4Ke8BcGzb7mmOxE9fC-FvkRUmT50wsMQ1N30qXwjMkn1/s4000/IMG_8657.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNwt95FBVfHrQ_0GU0ffTfzC0AM4CccWJzB-J9RE31PIEI-6ntC45yVRugQVlloH8TB0cJYIU6v9eg_iT30DQvQqoXAW1f9djS4Sbi7M64bCPEzPf2C9St73YM-W5r1ktdFUtPWdz3UyYrLjo4Ke8BcGzb7mmOxE9fC-FvkRUmT50wsMQ1N30qXwjMkn1/w400-h400/IMG_8657.JPG" width="400" /></a></div>Stir-Fried Kangkung with Belacan </b>@ RM12 - a vegetable dish that's regularly ordered at a <i>dai chow </i>place is this <i>ma lai chan ong</i><i> choy </i>that's a firm favourite of many. I did like the <i>ma lai chan lat chiew</i> but wish the dish was a bit drier.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2Po-JtzE83tWLIDDHFGBePWirnQbO6HfiBtyAxOLqOlfRPg65sYoQOZ8eSecJNUVd8d_pGScoY7rEW6SH9-4uxp3s9DCSSSb8pbs5NrwVsHKsa9VDCnOIXiSdoo9wg25nvJk_xr-hZJsVR5xi5lhi1RPWdCNReFm1jqXIArveWhOz9O6QCFT4-ksQAXJ/s4000/IMG_8658.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2Po-JtzE83tWLIDDHFGBePWirnQbO6HfiBtyAxOLqOlfRPg65sYoQOZ8eSecJNUVd8d_pGScoY7rEW6SH9-4uxp3s9DCSSSb8pbs5NrwVsHKsa9VDCnOIXiSdoo9wg25nvJk_xr-hZJsVR5xi5lhi1RPWdCNReFm1jqXIArveWhOz9O6QCFT4-ksQAXJ/w400-h400/IMG_8658.JPG" width="400" /></a></div>Stir-Fried Beef Slices with Mushroom in Black Pepper Sauce</b> @ RM26 - I was <i>in two minds</i> about ordering beef at a Chinese restaurant as some can be quite chewy. Luckily I was proven wrong with this tender beef stir-fried with red and green bell peppers, onions and shimeji mushrooms. The black (peppered) sauce was delicious too though I wouldn't mind a heavier dose of black pepper seasoning. <i>Yummmm</i>! ^o^</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNlbDv3EIO0BMWntuc-3c62OuSuGONFOH0k8PEyR--0DRHeDKGPp7yU6d96xdmFV6AyQg8GPPHV7r8o63N_VXn3fHFb0I3HSt2y4BB04rCiGp001V9dvvPsnfqaN_IMBste93r4_jaPq2U7rnk0vKV_zsTWFfb0o0rk2QX33ELO9Scbw5_PNi8MIYR_QX/s4000/IMG_8662%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNlbDv3EIO0BMWntuc-3c62OuSuGONFOH0k8PEyR--0DRHeDKGPp7yU6d96xdmFV6AyQg8GPPHV7r8o63N_VXn3fHFb0I3HSt2y4BB04rCiGp001V9dvvPsnfqaN_IMBste93r4_jaPq2U7rnk0vKV_zsTWFfb0o0rk2QX33ELO9Scbw5_PNi8MIYR_QX/w400-h400/IMG_8662%5B1%5D.JPG" width="400" /></a></div>This was the dish that impressed me the most from what I've tried here so far...and I'm sure it'll be regularly ordered from now on. The price of RM26 for this dish is a real steal since beef is expensive. I've had a similar but less stellar beef dish (recently) that cost me three times more! >_<</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIHsZxgrXhUNe6mon42LGNUZ8sAo3qBpBaHOjkiJpPVCPphFNbpYX0C3zglLK3U467PzcuCkl5T1tC1ATKG_soahvN5heSH8eH0NugD38Q0EvLf7H-0JAstt9tsU2vDrNYGNUohLmJ1NuLH9CMwah0ybHvcM16r0b-Rkr2GkkWwTNVrtDpxmVYrvk4Xm6/s4000/IMG_8659.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIHsZxgrXhUNe6mon42LGNUZ8sAo3qBpBaHOjkiJpPVCPphFNbpYX0C3zglLK3U467PzcuCkl5T1tC1ATKG_soahvN5heSH8eH0NugD38Q0EvLf7H-0JAstt9tsU2vDrNYGNUohLmJ1NuLH9CMwah0ybHvcM16r0b-Rkr2GkkWwTNVrtDpxmVYrvk4Xm6/w400-h400/IMG_8659.JPG" width="400" /></a></div>Tofu with Minced Meat in Chilli Sauce</b> @ RM20 - a <i>take </i>on the ever popular <i>mapo tofu </i>but the sauce was a bit too wet and didn't have that authentic, <i>true blue</i> spiciness of the real deal. Not something we'd order again.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This has now become our <i>go-to dai chow </i>place since there aren't really that many <i>dai chow</i> restaurants to pick from in my neighbourhood. Although I can't say they're good in every dish (that we tried) but I can certainly say they nailed some of them which have become our favourites. Their decision to provide more variety than just steamed dishes is certainly a step in the right direction and this change bodes well for them as the place is back to packing in the crowds.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFH9TysKzCQzHkLUL4lfl8VF8lzlN1d_9tdRyAH4eVIRdA7-DH14DHr6_fHNJ0UU_KVwTvsvF07JTWFobXBrrpE1uZtMIfZfgyYDu9NhyuvbdKYtDh29JLBuk4ItB-zIyzHCmwVNXD8fyLjQGEHICnxOXv3s8C-ypwiO9XdKFppPIVhAaLyFl5HQm_q7E/s4000/IMG_8660.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFH9TysKzCQzHkLUL4lfl8VF8lzlN1d_9tdRyAH4eVIRdA7-DH14DHr6_fHNJ0UU_KVwTvsvF07JTWFobXBrrpE1uZtMIfZfgyYDu9NhyuvbdKYtDh29JLBuk4ItB-zIyzHCmwVNXD8fyLjQGEHICnxOXv3s8C-ypwiO9XdKFppPIVhAaLyFl5HQm_q7E/w400-h400/IMG_8660.JPG" width="400" /></a></div>Let's face it, steamed dishes have limited fans coz the majority (children especially) wants a choice of food with sauces or food that is deep-fried and <i>dai chow</i> is always a welcomed <i>family dining</i> choice (especially with children in tow). So, it looks like <i>Jing Hoe Mei </i>is not just a <i>one trick pony</i> at only steamed dishes, they're equally adapt at cooking other favourite <i>dai chow</i> dishes as well.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I hope they <i>go from strength to strength</i> as I certainly wouldn't want to lose a <i>dai chow</i> restaurant, a type of restaurant that's already sorely lacking in my neighbourhood. It's a type of meal that's very <i>ngam </i>for my family (especially my husband who prefers to eat rice than anything else). I also like that the food portions aren't <i>too big </i>and at the <i>right</i> prices too (of around RM22 - RM25 for meat, RM18 - RM20 for egg & tofu and RM12 - RM15 for vegetables), so we end up ordering four dishes for the three of us (the variety of which means everyone is bound to get a dish they like).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><u>Update: The place has since closed (which came as a big surprise) seeing how they were doing very good business (always crowded with the need to wait for a table). Unconfirmed rumours for the closure was due to a rift between the bosses and/or that profits/income weren't enough to make it worthwhile after paying off all expenses.</u></i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Jing Hoe Mei</b></div><div style="text-align: justify;">No 38 Jalan Pandan Indah 1/22</div><div style="text-align: justify;">Pandan Indah</div><div style="text-align: justify;">55100 Kuala Lumpur</div><div style="text-align: justify;">Tel: 011-3190 3753</div><div style="text-align: justify;"><br /></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com10tag:blogger.com,1999:blog-7834220008218845143.post-65347117974577466032023-08-12T13:38:00.003+08:002023-08-12T17:27:51.225+08:00A Guide on How to Grow Spring Onions.....Unsuccessfully!<div style="text-align: center;">Readers of my blog will know how much I love to eat spring onions. <i>Heck</i>, I've even dedicated an entire post on "<a href="https://eatwhateatwhere.blogspot.com/2020/10/how-many-ways-can-you-use-up-bunch-of.html"><i><span style="color: #3d85c6;">How many ways can you use up a bunch of spring onions?</span></i></a>"</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqUQb9T2S3KgvCbJq6t7uUzyPWkjveRC1Fosyl67pCVXttKXnzLKW1ZFD91ICpdhKuzeh0gB9u0HkoC48DBU-vZgZ1EtG9aB_9bI5jfVnECnxkazXB19wLI8bOZAU7fnIUNJfeI_gbsHZvGP9Xve_5Tam1jDzokVz7uH6bDEF7W6CaNbXZ5dpFxgl0WdQ/s4000/IMG_8594.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqUQb9T2S3KgvCbJq6t7uUzyPWkjveRC1Fosyl67pCVXttKXnzLKW1ZFD91ICpdhKuzeh0gB9u0HkoC48DBU-vZgZ1EtG9aB_9bI5jfVnECnxkazXB19wLI8bOZAU7fnIUNJfeI_gbsHZvGP9Xve_5Tam1jDzokVz7uH6bDEF7W6CaNbXZ5dpFxgl0WdQ/w400-h400/IMG_8594.JPG" width="400" /></a></div>I adore it so much that I would want it sprinkled on top of just about anything. I would cook dishes at home which utilises them such as in <a href="https://eatwhateatwhere.blogspot.com/2023/07/ewew-cooks-low-carb-mushrooms-eggs.html"><i><span style="color: #3d85c6;">this</span></i></a>, <a href="https://eatwhateatwhere.blogspot.com/2016/09/ewew-cooks-prawns-in-dark-soy.html"><i><span style="color: #3d85c6;">this</span></i></a>, <a href="https://eatwhateatwhere.blogspot.com/2021/07/ewew-cooks-black-pepper-pork-stir-fry.html"><i><span style="color: #3d85c6;">this</span></i></a>, <a href="https://eatwhateatwhere.blogspot.com/2019/03/ewew-cooks-stir-fry-pork-with-ginger.html"><i><span style="color: #3d85c6;">this</span></i></a> and <a href="https://eatwhateatwhere.blogspot.com/2021/04/ewew-cooks-prawns-with-own-made-fresh.html"><i><span style="color: #3d85c6;">this</span></i></a> (you can see I use spring onions quite a lot in my cooking).</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRVatq4RvVyUBknwxRPYYOa_xReOrKEAFC_tC_1WAvd657UCX738p2gmW2XCp4BOwNV2xHiCIz7JTfO1WhivG7TmgSTZy3R05rxz7oZm2zOtZWbqjopxBimwiNDI_ZouWQurac-KvZ0SY3s9_3gSz7Uk47yM8LnuEpQ3v_XgSZwggMH51kkMSg9LClQgA/s4000/IMG_8595.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRVatq4RvVyUBknwxRPYYOa_xReOrKEAFC_tC_1WAvd657UCX738p2gmW2XCp4BOwNV2xHiCIz7JTfO1WhivG7TmgSTZy3R05rxz7oZm2zOtZWbqjopxBimwiNDI_ZouWQurac-KvZ0SY3s9_3gSz7Uk47yM8LnuEpQ3v_XgSZwggMH51kkMSg9LClQgA/w400-h400/IMG_8595.JPG" width="400" /></a></div>I would even treat it as a vegetable (in one of my <a href="https://eatwhateatwhere.blogspot.com/2022/12/sometimes-simple-is-best.html"><i><span style="color: #3d85c6;">most cooked dish</span></i></a> at home)...that's how much I love spring onions!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I don't have a<i> green thumb</i> or <i>green fingers</i> or <i>anything green in my body</i> for that matter as I've never grown anything in my life but I thought I'd give growing spring onions a try coz, well, it looked <i>deceptively </i>simple enough from what I googled and read + I've watched some videos on how it's done. It shouldn't be that hard, right? <i> Wrong</i>! It's pretty obvious from my post title, isn't it?</div><div style="text-align: center;"><br /></div><div style="text-align: center;">So I thought I better be upfront and not mislead those who want to grow spring onions successfully coz this is my <b>Guide on How to Grow Onions...Unsuccessfully</b>...<i>lol</i>! Let me show you what I did.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcZDeSsS4xGyE_CUny5RalAwK-Y9RqtYSeFoT0qZAq7ml1QDp7noHdoMar9_OEzBeK27zTg4FZiY1-6LTj_ZEOmlxc78N-9NBn7bxo-9bTzh9Hu47gt0nUiJKCXg6V4R9u8zofYA4KRN2KkkzxrKu9sZx0b6AEAj2xRtJcKQgq3UIwkRPJKhfiWgVgEoB/s4000/IMG_8574.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMcZDeSsS4xGyE_CUny5RalAwK-Y9RqtYSeFoT0qZAq7ml1QDp7noHdoMar9_OEzBeK27zTg4FZiY1-6LTj_ZEOmlxc78N-9NBn7bxo-9bTzh9Hu47gt0nUiJKCXg6V4R9u8zofYA4KRN2KkkzxrKu9sZx0b6AEAj2xRtJcKQgq3UIwkRPJKhfiWgVgEoB/w400-h400/IMG_8574.JPG" width="400" /></a></div>First, I went for the easiest method (from what I saw online)...and that is in a jar of water! ;) I followed what I was told and that is to cut off the green parts leaving some of the white parts.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvul2mo1WiRM-4Kytnf9pV4ixjoGb_2-xF8RjkiSBB7snEWFcvYgsA6HcKPRo600kBQd8Hgo_EXxNy5HAex3Zd6BRGG69JHqiwOQJEhrW-CRFKnukepFPeAVFC5r1LLOI29hE_ealfEBVyGY9lBql19qbmBXv1yfGnGGOC-r7GsRtHwUzDCPwqs-yAxvS/s4000/IMG_8575.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvul2mo1WiRM-4Kytnf9pV4ixjoGb_2-xF8RjkiSBB7snEWFcvYgsA6HcKPRo600kBQd8Hgo_EXxNy5HAex3Zd6BRGG69JHqiwOQJEhrW-CRFKnukepFPeAVFC5r1LLOI29hE_ealfEBVyGY9lBql19qbmBXv1yfGnGGOC-r7GsRtHwUzDCPwqs-yAxvS/w400-h400/IMG_8575.JPG" width="400" /></a></div>Wash off the dirt and plonk it into a jar of water...<i>no problemo, easy peasy</i>. Change the water daily and watch it grow in a week. <i>Okie dokie</i>....will do. I put it near my kitchen window so that it can benefit from a bit of sunlight.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd44r-cGOm2ibusS1ZJcfJDbkdnA2fw7zY0dzYa67ASIhyMaUIR9t77lsV2q27ZJ7_fUu_NQ3xvtEdcQQ_WzBYsc66LfI77SV0csu5pz2G5UmrVYb_vHuyGudWjGa4qPDNHaaPUsApWhRzJ5haV6IVpok-8A4mKYjBeNEnaagD1wO8iy1ApsSmpPaubILs/s4000/IMG_8584.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd44r-cGOm2ibusS1ZJcfJDbkdnA2fw7zY0dzYa67ASIhyMaUIR9t77lsV2q27ZJ7_fUu_NQ3xvtEdcQQ_WzBYsc66LfI77SV0csu5pz2G5UmrVYb_vHuyGudWjGa4qPDNHaaPUsApWhRzJ5haV6IVpok-8A4mKYjBeNEnaagD1wO8iy1ApsSmpPaubILs/w400-h400/IMG_8584.JPG" width="400" /></a></div>Within 2 days, I was surprised to see new shoots sprouting out by a few inches (though what grew out was very thin). Another 2 days later, it grew even more. But by the 5th day, it wilted and died! >.< That's because the roots and bulbs started decaying and became mushy as they continued to be submerged in water daily. The rotting was obvious as the water became murky (even though I changed it daily). Logically, that should happen if something is submerged in water 24/7. So, nothing like the vibrant growing scallions I see in photos online (now I wonder if those are even real....<i>lol</i>).</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYdQGYwpFbPxyHq__yegYIWdzvLMhOiELb3RgvfQha9_mMq9rtiEW3IRqNgHGqrdrQQb2_Qvd1vmwVDKpqh_Ioxsk-od-UnNcARw706F4rppKON8OPozK_QDq0y0cvVvH4vxYAvtf9F4OF2XMDSIYyABu48ZvG5fw4jatO9eHU--4a-XjXct1xOIvfQRj/s4000/IMG_8576.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYdQGYwpFbPxyHq__yegYIWdzvLMhOiELb3RgvfQha9_mMq9rtiEW3IRqNgHGqrdrQQb2_Qvd1vmwVDKpqh_Ioxsk-od-UnNcARw706F4rppKON8OPozK_QDq0y0cvVvH4vxYAvtf9F4OF2XMDSIYyABu48ZvG5fw4jatO9eHU--4a-XjXct1xOIvfQRj/w400-h400/IMG_8576.JPG" width="400" /></a></div>So, regrowing spring onions from cuttings in a jar of water didn't work at all. Time for the second method...to grow them in soil. I even bought 2 new flower pots (gave one away) and organic soil just for the <i>project</i>.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-ntQNqNSltvpRq6Q7xSvG1t60SsL1-okwVRYyu2bFMmevy2et1al5UKtv2eXleF6AcDDV6p4JNNhWJaDedUP55S8XAxG4tp1pO3KwhJEoQDmVYZ7C8DpZuagtD1Ih0ce9kXxS8h7xjHzUs0yqIfPvpVT6bymDbl9zwQ-2ZpiODEtAO3-jWbgWJDZZxmP/s4000/IMG_8577.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-ntQNqNSltvpRq6Q7xSvG1t60SsL1-okwVRYyu2bFMmevy2et1al5UKtv2eXleF6AcDDV6p4JNNhWJaDedUP55S8XAxG4tp1pO3KwhJEoQDmVYZ7C8DpZuagtD1Ih0ce9kXxS8h7xjHzUs0yqIfPvpVT6bymDbl9zwQ-2ZpiODEtAO3-jWbgWJDZZxmP/w400-h400/IMG_8577.JPG" width="400" /></a></div>Then I stuck 5 small onions (shallots) and one large onion (obviously hoping for fatter spring onions) into the soil. P/S: Note that the large onion had already sprouted whilst on my kitchen counter before I even planted it.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfEx3KqW52NdDENyv5MCJfgWsFG4FdwqDOMNYgZbaOWGDuxBalH85cmgIdFe5rtL8W21qW6BXtWlTr0nORSYeyiEKPBfM4nLtNpnphKu4HVtD92fl3yxQZTcoMXChvFEUAEqHYyZB1UPJcrCe3GYZRXsPN_qMCtM0MVPmS480BdsQRFTCYDcfTvgcVKiO/s4000/IMG_8578.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfEx3KqW52NdDENyv5MCJfgWsFG4FdwqDOMNYgZbaOWGDuxBalH85cmgIdFe5rtL8W21qW6BXtWlTr0nORSYeyiEKPBfM4nLtNpnphKu4HVtD92fl3yxQZTcoMXChvFEUAEqHYyZB1UPJcrCe3GYZRXsPN_qMCtM0MVPmS480BdsQRFTCYDcfTvgcVKiO/w400-h400/IMG_8578.JPG" width="400" /></a></div>I was so happy to see brand new shoots appear after about a week.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIYCJOggS06XjoJOPEP62lhZvBNI0svHJZwjUDU27b-bNlXuBGguMZ6Wgv1Jzy_hdTR8BbfROguBwOdhBWlKsFgtb3OkDTosE4-VGC8ONKujI3N0rDNtNQDap9y0SeyU9e9vdOJU76i7OiR9hoXrnQJ0abpvRrEBcI87t01aS9jSE5GcKjWOlRXtwp5nJ/s4000/IMG_8579.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIYCJOggS06XjoJOPEP62lhZvBNI0svHJZwjUDU27b-bNlXuBGguMZ6Wgv1Jzy_hdTR8BbfROguBwOdhBWlKsFgtb3OkDTosE4-VGC8ONKujI3N0rDNtNQDap9y0SeyU9e9vdOJU76i7OiR9hoXrnQJ0abpvRrEBcI87t01aS9jSE5GcKjWOlRXtwp5nJ/w400-h400/IMG_8579.JPG" width="400" /></a></div>5 days later....more shoots appeared (on the small onions) but noticed that the big onion was starting to wither and shrink.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57RoyMiqE5bfVjPk2SHaX6ObNXYb4n5SXs_j55ZVXvlAWdihmQxsfXwR_dlgwbgeJiCttOq6mv3dqrn9MdUmlirXw0PqwvKcvFjQDiso9dKD1lz5HE9L6oP_cIvBjZ_WeefIFcFo94LEiPAgXw6BCrRd-qrwtf37Jyey9pcgBkbMXU7dbLJjjjnfX3j5Z/s4000/IMG_8580.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57RoyMiqE5bfVjPk2SHaX6ObNXYb4n5SXs_j55ZVXvlAWdihmQxsfXwR_dlgwbgeJiCttOq6mv3dqrn9MdUmlirXw0PqwvKcvFjQDiso9dKD1lz5HE9L6oP_cIvBjZ_WeefIFcFo94LEiPAgXw6BCrRd-qrwtf37Jyey9pcgBkbMXU7dbLJjjjnfX3j5Z/w400-h400/IMG_8580.JPG" width="400" /></a></div>It took 2 weeks for the spring onions to grow to a max of about 4 - 5 inches...and that was it. Meanwhile, the large onion shrivelled up and died, so I planted a few more shallots.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLZc9iyz3l1hEu6nJNGkz-tPw1cEllQk2buJHEPJEcmlWOVDcrqBw1U_MHHyy_V8fDl8hcrZ9Oj-viNYWsls4dHVm5wup4PNumBvBBVVbKU9StGSKEPCW97FmKfUbAf8-Vno3MOwhXMhWhEaJRtQULLz9qQSiE-2ea-PZQUSnvZm5hn9FA0mn2lXCtCGm/s4000/IMG_8581.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQLZc9iyz3l1hEu6nJNGkz-tPw1cEllQk2buJHEPJEcmlWOVDcrqBw1U_MHHyy_V8fDl8hcrZ9Oj-viNYWsls4dHVm5wup4PNumBvBBVVbKU9StGSKEPCW97FmKfUbAf8-Vno3MOwhXMhWhEaJRtQULLz9qQSiE-2ea-PZQUSnvZm5hn9FA0mn2lXCtCGm/w400-h400/IMG_8581.JPG" width="400" /></a></div>Since it had stopped growing and seeing that the tips had started to brown, I decided it was time to <i>harvest </i>my miserable<i> crop</i>...<i>lol</i>!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AJCJIEfLmStKclVhsak9Akhc7tutzk1QRLFKl86tRZdiECKM3HyVNcy7_J6nt0bE54lFGgO8TYH7ZY0bzyW-aL3zZlwnsY26b_QFnuXXzsKvCGgbeLN3TR8VAp8pSbT6vzt23NNh4vFCoblWkY0ZgumyityBadDqFy4rnTIadyF9stClZghtiOkb0oQv/s4000/IMG_8583.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AJCJIEfLmStKclVhsak9Akhc7tutzk1QRLFKl86tRZdiECKM3HyVNcy7_J6nt0bE54lFGgO8TYH7ZY0bzyW-aL3zZlwnsY26b_QFnuXXzsKvCGgbeLN3TR8VAp8pSbT6vzt23NNh4vFCoblWkY0ZgumyityBadDqFy4rnTIadyF9stClZghtiOkb0oQv/w400-h400/IMG_8583.JPG" width="400" /></a></div>Oh, look at my <i>harvest</i>.....one tablespoon full...<i>wakakakaka</i>! O_o</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2R1I0ZifaR-ZsxOm4BbT_bqGpdsFafiAKleUJdWoKa7F-PuMSEcnzZppEKEpAa6_fKIjxw_Avbf00TvmO_qFlBsBG5RUqaGmWzRGMKaf2bHUXd21Xu9VQm4ZReCUM86jV_KD_7ar4Z4Iztycu-qQn0KAB-2-TvQalhJiGZO3x7p-XLXT7nSM-I0zUt8m/s4000/IMG_8582.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2R1I0ZifaR-ZsxOm4BbT_bqGpdsFafiAKleUJdWoKa7F-PuMSEcnzZppEKEpAa6_fKIjxw_Avbf00TvmO_qFlBsBG5RUqaGmWzRGMKaf2bHUXd21Xu9VQm4ZReCUM86jV_KD_7ar4Z4Iztycu-qQn0KAB-2-TvQalhJiGZO3x7p-XLXT7nSM-I0zUt8m/w400-h400/IMG_8582.JPG" width="400" /></a></div>They don't even look like spring onions....they're so thin they look more like chives.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMYuOOfN8Ksd92egJb7PgUwb17pUpmbq4TkFvlZn4o2o4jnBGyheGXE1bbnT5PKEoMTLJM8ybDRf-S6KXBtFXylyyX1MQ9wTv2RelZbh00AU5GGqMabSqDCzsYAm4QU7X1ecyFl9jOL9Ceej7CzW_7z_XTcy3yzReo1_msgCnDUEp4k2Pd4SodYHuwCMA/s4000/IMG_8585.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMYuOOfN8Ksd92egJb7PgUwb17pUpmbq4TkFvlZn4o2o4jnBGyheGXE1bbnT5PKEoMTLJM8ybDRf-S6KXBtFXylyyX1MQ9wTv2RelZbh00AU5GGqMabSqDCzsYAm4QU7X1ecyFl9jOL9Ceej7CzW_7z_XTcy3yzReo1_msgCnDUEp4k2Pd4SodYHuwCMA/w400-h400/IMG_8585.JPG" width="400" /></a></div>Surprisingly, after I <i>harvested aka trimmed</i> the spring onions, it grew again in 5 days....and I <i>harvested </i>a second time (another spoonful...<i>applause please</i>!). And that was it...after that, the onion bulbs became hollow and eventually died.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dgz4dusotWCCFbEGavhodBIJTiMid570u7xvSfTWD_7sUKhkNfWlF2CggEARCIqnXbWwvpf79A5o4zyZOK1h0v67vP_LxWjqlF75CMHxsljwNLiYSOpIbEwp6BjDXRbCWm2raGhVwxXGu0xP_nvaxCXThJ_KjQCv-tuaF-0bCEwW1FlptZLBMmVNn1gO/s4000/IMG_8586.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dgz4dusotWCCFbEGavhodBIJTiMid570u7xvSfTWD_7sUKhkNfWlF2CggEARCIqnXbWwvpf79A5o4zyZOK1h0v67vP_LxWjqlF75CMHxsljwNLiYSOpIbEwp6BjDXRbCWm2raGhVwxXGu0xP_nvaxCXThJ_KjQCv-tuaF-0bCEwW1FlptZLBMmVNn1gO/w400-h400/IMG_8586.JPG" width="400" /></a></div>My sister-in-law felt that the pot I used was too shallow and gave me a planter's box. Well, I tried growing in that too...with both onion bulbs and trimmed spring onions but ended up with the same <i>horrific</i> result. Sometimes when the sun is too scorching hot, I would even move the pots to a shadier place. That's the tender loving care I give to them...and how do they repay me? They die on me! Well, of course, there's the third method... to grow them from seeds (not that I'll be attempting that).</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8cYl84UMCRIWSQrQXjUBJp9UJZ8iNzfKCrc-YBFj9ChVv1bBqQMNJtjqwYdOzS_ihMNjvcrAjZ1hwR3ZxrLETxrkKmfO9zXX3iP4XRtTGfLou8ZmxIeVXazdq6CqfsEGMTNto_2xKWHxlmQUTqn_dOlxVzMBh-jk3t6w2aW7KKHwM2cozNCCsAai_ty1/s4000/IMG_8587.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8cYl84UMCRIWSQrQXjUBJp9UJZ8iNzfKCrc-YBFj9ChVv1bBqQMNJtjqwYdOzS_ihMNjvcrAjZ1hwR3ZxrLETxrkKmfO9zXX3iP4XRtTGfLou8ZmxIeVXazdq6CqfsEGMTNto_2xKWHxlmQUTqn_dOlxVzMBh-jk3t6w2aW7KKHwM2cozNCCsAai_ty1/w400-h400/IMG_8587.JPG" width="400" /></a></div>On a side note, since we're on the subject of plants and planting, I noticed this <i>little bugger</i> one day on my neighbour's pot of kaffir lime leaves. Can you see it?</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5BWvj9ws_JECsx9INVtPd1KF9HzvhQgDGvau3G_XSmbUD0nLvukN8ThvXYGufz2cmqH43WaqUrtWo8KLM-YCUGi_azMlmIukb9mbno65J58HVNQXHHf6lSTcTqE2vYhNL9cAjPkysi3mwssoMjJyBb4vEqF9i2kpgZA0yloiOuFwWsntQPk46bnFQjBj/s4000/IMG_8588.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5BWvj9ws_JECsx9INVtPd1KF9HzvhQgDGvau3G_XSmbUD0nLvukN8ThvXYGufz2cmqH43WaqUrtWo8KLM-YCUGi_azMlmIukb9mbno65J58HVNQXHHf6lSTcTqE2vYhNL9cAjPkysi3mwssoMjJyBb4vEqF9i2kpgZA0yloiOuFwWsntQPk46bnFQjBj/w400-h400/IMG_8588.JPG" width="400" /></a></div>They can devour their way through the leaves in a matter of days (hours even) leaving a trail of destruction.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDTAQudKS1Nox5mfjDdkSUB2ZbOTs1OMHZue19MSanOVl-IAaX-HC5Bgwx5_gr0-B0fkhPAsHeNUU90NtVC5xsu2d52ER7n-pGb614zbYmgYVCoAadvwfpjPf8DTvZZiErQmJlaW_q6t4nJ42TbAAnblfCzAMs4NHcueki7J2sB4UCEFmBBLRdgEEngH7/s4000/IMG_8589.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDTAQudKS1Nox5mfjDdkSUB2ZbOTs1OMHZue19MSanOVl-IAaX-HC5Bgwx5_gr0-B0fkhPAsHeNUU90NtVC5xsu2d52ER7n-pGb614zbYmgYVCoAadvwfpjPf8DTvZZiErQmJlaW_q6t4nJ42TbAAnblfCzAMs4NHcueki7J2sB4UCEFmBBLRdgEEngH7/w400-h400/IMG_8589.JPG" width="400" /></a></div>See how quickly a small little creature like that can burrow/eat its way through the leaf.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheF-VtwqwBleSiNTKKtiCactZpRG9d1u0YmWnZLUNw_wQ0aHRZF7BYcaYJpevrVc2n8mG6WPwsJ2PFYLUXwVmDJzcYOD4MNSFqTrPZP-CKubMLb0FQ8iBpVkBNwc6lEFsg8A4RAv1-CxmGsd72zQRX9qC9jwBQdFCGbQGe2xuk1HzaYqOHhhA146gg-qhR/s4000/IMG_8590.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheF-VtwqwBleSiNTKKtiCactZpRG9d1u0YmWnZLUNw_wQ0aHRZF7BYcaYJpevrVc2n8mG6WPwsJ2PFYLUXwVmDJzcYOD4MNSFqTrPZP-CKubMLb0FQ8iBpVkBNwc6lEFsg8A4RAv1-CxmGsd72zQRX9qC9jwBQdFCGbQGe2xuk1HzaYqOHhhA146gg-qhR/w400-h400/IMG_8590.JPG" width="400" /></a></div>So, yours truly did her <i>civic duty</i> (other than voting today) and removed this cute but destructive <i>little bugger</i> from the plant. After all, I have <i>vested interest</i> in keeping this plant healthy and thriving (as I sometimes need kaffir lime leaves in my cooking). I plucked the leaf off its branch and left it on the ground near a tree (sorry, <i>little caterpillar</i>, hope you find another plant to devour...as long as it's not this one)! :D</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvFYt00fpne9URzDEbrb9dWLH8JB9-eo3MCKsjueHwW5kZoVbfXCzZGZPBFjhfQsGawb9Q6F8OILHlcYf5uw9phxM2STVni109ywO1Fn2wtaRfNKpPEeh7IQYKI2SIKmfBS_D6DXNqOVAao3q0CrJ6leM9wPdOjSV5MGD1s4GFW22kixD7zP3o8hq2AYq/s4000/IMG_8591.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvFYt00fpne9URzDEbrb9dWLH8JB9-eo3MCKsjueHwW5kZoVbfXCzZGZPBFjhfQsGawb9Q6F8OILHlcYf5uw9phxM2STVni109ywO1Fn2wtaRfNKpPEeh7IQYKI2SIKmfBS_D6DXNqOVAao3q0CrJ6leM9wPdOjSV5MGD1s4GFW22kixD7zP3o8hq2AYq/w400-h400/IMG_8591.JPG" width="400" /></a></div>On the same subject matter, there was a time I was shocked when I found the <i>bok choy</i> I bought came with a little <i>surprise gift</i> when I took it out to cook. The <i>little critter</i> had survived for 3 - 4 days in the cold (in my fridge....<i>wow</i>!) and devoured my <i>bok choy </i>whilst <i>marooned </i>there. Not only that but it left many <i>deposits</i> for me (luckily the <i>bok choy</i> was secured in a plastic bag).</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div>Sorry for the minor deviation. Let's get back on track. So, how do you grow spring onions successfully at home? Well, it looks like the answer to that question is....you can't.....or, at least, I can't! And that was pretty much the end of my <i>planting adventure. </i>>_<</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RbrnGcVPJIrEcvd2esFdCVQaFLCFtXBDS6hu5TmoERYt6W4ZF25ZcbktvRv8Xvcjwi8eOcUxX-TH7cxseBYUy9Bc67LG7RtCTBBexahcypr0VUOLlDxLhYVLVpQhK5GIdvwQW9QgnvzZHsDsyOswsK7vKtPFnnKJKYRxXGEmX3OiuakslSCjxM-kDaDb/s4000/IMG_8592.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RbrnGcVPJIrEcvd2esFdCVQaFLCFtXBDS6hu5TmoERYt6W4ZF25ZcbktvRv8Xvcjwi8eOcUxX-TH7cxseBYUy9Bc67LG7RtCTBBexahcypr0VUOLlDxLhYVLVpQhK5GIdvwQW9QgnvzZHsDsyOswsK7vKtPFnnKJKYRxXGEmX3OiuakslSCjxM-kDaDb/w400-h400/IMG_8592.JPG" width="400" /></a></div>I think I'll stick to buying spring onions that cost me only RM1.50 a bunch (or RM2 for two bunches). They come fresh, fat...and, most of all, no effort or <i>love </i>needed. Wash, let them dry completely (in the open spread out onto a kitchen cloth if you can), cut them into size and store them in an airtight snaplock container wrapped in paper towels (to prevent and absorb moisture while in the fridge)...and it'll last a good one week to 10 days (sometimes even 2 weeks if they're super fresh when bought).</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKzskqw4OsPj_s2yUEiQdU8NN38sq05M3xV_8vA7z0-ceW0GKV6KAMHPxodTQ5CcQEK_K1xksxj5MmEGmQL9mFDvxLu_NY4VFSpTOuUq9-kRAWOqP0CR8PK3nTVmbWsL53qF2f1-I_eGh8zyCJ4AiaeOWtoqNCYpxiVMhx_BwzP3g6ZlznHX5avi6JJTh/s4000/IMG_8593.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKzskqw4OsPj_s2yUEiQdU8NN38sq05M3xV_8vA7z0-ceW0GKV6KAMHPxodTQ5CcQEK_K1xksxj5MmEGmQL9mFDvxLu_NY4VFSpTOuUq9-kRAWOqP0CR8PK3nTVmbWsL53qF2f1-I_eGh8zyCJ4AiaeOWtoqNCYpxiVMhx_BwzP3g6ZlznHX5avi6JJTh/w400-h400/IMG_8593.JPG" width="400" /></a></div>Now I'm left with a <i>flower pot</i>, a <i>planter's box</i> and <i>leftover soil</i> that I don't know what to do with. It's not as if I'd be planting anything else since I can't even succeed in growing the simplest thing...unless you can suggest something <i>failproof</i> that even someone who can't plant a single thing in her life cannot foul up! ;D I may not have been successful in planting spring onions...but, at least, I can stake claim to having the cutest-looking <i>watering can</i>...which I can now use to water my neighbour's plants (from my sde of the house) when they're away! ^_~</div><div><br /></div></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com13tag:blogger.com,1999:blog-7834220008218845143.post-28231077798342047162023-08-07T11:32:00.005+08:002023-08-09T11:08:29.449+08:00Hot Mom Kitchen @ Pandan Perdana<div style="text-align: justify;">I first noticed this place, <span style="color: red;">Hot Mom Kitchen @ Pandan Perdana</span>, during my regular visits to <a href="https://eatwhateatwhere.blogspot.com/2023/04/7-chai-pandan-perdana.html"><i><span style="color: #3d85c6;">7-Chai</span></i></a> (for <i>Ipoh kai see hor fun</i>) but never went in to try as the place was uncannily deserted each time I passed by.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga26oCt2aVPQKKToajGEjzS_l4oIk2c2jfpu__st2jLfjNthU2uhRbOpf_ICng_q0YWkT7B8vyJ0QhPrVmRkw3ThS9Rh5KtSCPyh8vn9zNn0GuusVEsyIXOfjtjSN1SwI9zJlPhrukvGIOxPCBlR20Xsvsq4ycyIG6c2M8q2I3gWgfp7L6XR4t1Pp03OiL/s4000/IMG_8554.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga26oCt2aVPQKKToajGEjzS_l4oIk2c2jfpu__st2jLfjNthU2uhRbOpf_ICng_q0YWkT7B8vyJ0QhPrVmRkw3ThS9Rh5KtSCPyh8vn9zNn0GuusVEsyIXOfjtjSN1SwI9zJlPhrukvGIOxPCBlR20Xsvsq4ycyIG6c2M8q2I3gWgfp7L6XR4t1Pp03OiL/w400-h400/IMG_8554.JPG" width="400" /></a></div>After finding out (from their <i>Facebook</i>) that they offer an array of Penang-style food like <i>char kway teow, kuey chap, Hokkien mee (aka prawn mee), assam laksa, kuey teow th'ng (duck soup kuey teow), Nyonya curry noodle, loh mee, braised duck rice</i>, among others, it got me excited. So, we came on a Sunday hoping to partake in one of these noodles but to our disappointment were told that they don't sell noodles on Sunday (except for <i>kuey chap</i>) but serve dishes with rice instead.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOg_EG0-9DZe8_tOxipNmD_xxbdzZFVc9YZDLjF0lQOyMIhQir_UTkldirwrGwpkkt_7S3VuARyOJ83rjGqSRVdt24u4COIu9nW5Jbg8Cz2x1ngY1zIYAdtV6yzX0xxCssAwLDf2aSIuR2seJBVfNSROv7Us73DTP7lrjJCe-bIoJdalnFJ9bRs8us17Mm/s4000/IMG_8538.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOg_EG0-9DZe8_tOxipNmD_xxbdzZFVc9YZDLjF0lQOyMIhQir_UTkldirwrGwpkkt_7S3VuARyOJ83rjGqSRVdt24u4COIu9nW5Jbg8Cz2x1ngY1zIYAdtV6yzX0xxCssAwLDf2aSIuR2seJBVfNSROv7Us73DTP7lrjJCe-bIoJdalnFJ9bRs8us17Mm/w400-h400/IMG_8538.JPG" width="400" /></a></div>We were then told what they had and I opted for the <b>Penang Assam Fish</b> @ RM25 which was served in a claypot garnished with lots of mint leaves. They normally use grouper (<i>sek pan yue</i>) I was told but the fish that day was <i>pou yue</i>. I didn't know what <i>pou yue</i> was but just nodded my head in agreement...<i>lol</i>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQm4S9YwciyYYK7ljixV1LcpqtBnYm8z7JAcZTlAi2UXl3zOg7VAzGlaYTLIEi8rmK0WA0pCL_31l3Qu5z8DJjX3qJiU4wbJxiH7rV2XYjF68H_BlSb7fjr1gewfvYiB585LuNXilaNiuGDvJkoCP9Yhy9TmooPpdaBjnDReclAkZAiIzgf-Rxk4v1vAL/s4000/IMG_8539.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYQm4S9YwciyYYK7ljixV1LcpqtBnYm8z7JAcZTlAi2UXl3zOg7VAzGlaYTLIEi8rmK0WA0pCL_31l3Qu5z8DJjX3qJiU4wbJxiH7rV2XYjF68H_BlSb7fjr1gewfvYiB585LuNXilaNiuGDvJkoCP9Yhy9TmooPpdaBjnDReclAkZAiIzgf-Rxk4v1vAL/w400-h400/IMG_8539.JPG" width="400" /></a></div>Turned out <i>pou yue</i> is stingray in Chinese (<i>aiyah, </i>stingray I know <i>lah</i>)...and this <i><b>stingray </b></i>was probably one of the freshest I've ever eaten. Soft, flaky flesh (rather meaty too for stingray) that's not reeking of any untoward smell or taste whatsoever. I was also told I could add on an <i><b>additional prawn</b></i> @ RM7 and so I did. She also told me that they use <i>fung wong har</i> (not that I know what prawn that is and even more clueless when the name is in Chinese!). But I did see a vlog by a (Cantonese-speaking) foodie and he also made mention that "<i>lat ma</i>" (which literally means <i>spicy mom</i>, not <i>hot</i> <i>aka sexy</i> <i>mom</i>...<i>lol</i>) uses not any prawn but <i>fung wong har </i>(I take it then that they must be good quality prawns).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeNGYPAQT9mucvxnELAbr_cMsu-voWHH0dFine0uiGbYp7Wv0AoP3nsmvB-8uWlJ5GPPp2OXZ2LTo0_JQPXsrklzi0vxLMHVmWtl_yHE6V3WT7igHK-38F1dOm6WCzXla2QMpIilM7CbVd62t_sTDxMjV2GP53LWMRJFtyy8F9wvHcpoIB3vvAjSIM4f4/s4000/IMG_8540.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeNGYPAQT9mucvxnELAbr_cMsu-voWHH0dFine0uiGbYp7Wv0AoP3nsmvB-8uWlJ5GPPp2OXZ2LTo0_JQPXsrklzi0vxLMHVmWtl_yHE6V3WT7igHK-38F1dOm6WCzXla2QMpIilM7CbVd62t_sTDxMjV2GP53LWMRJFtyy8F9wvHcpoIB3vvAjSIM4f4/w400-h400/IMG_8540.JPG" width="400" /></a></div>The single additional <b><i>prawn</i></b> was huge and super duper fresh. I thought the price was very reasonable for such a large prawn (the vlogger also said that RM7 for one is a steal). If I've to make a comparison, the size is probably similar to the one I had at <a href="https://eatwhateatwhere.blogspot.com/2023/06/ah-koong-restaurant-pudu.html"><i><span style="color: #3d85c6;">Ah Koong</span></i></a> for RM10.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycJhporhG1YaiVbNSprw2_2equxeVQeAykBknJBSYAvTBFpOP_ObNAMsLom5X_Ka8B3LyM9ADD1aSFMAgGy5OejNvpdrDpYKnhSnDtx-qwpLTscpnUaf-WxIMrXtm7tKzH9GX3QS5RjnbTEM5WkXjt0Y5RTvcdSq7V695XsrvojwM4_CM7O8vYy3bY8Pc/s4000/IMG_8541.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycJhporhG1YaiVbNSprw2_2equxeVQeAykBknJBSYAvTBFpOP_ObNAMsLom5X_Ka8B3LyM9ADD1aSFMAgGy5OejNvpdrDpYKnhSnDtx-qwpLTscpnUaf-WxIMrXtm7tKzH9GX3QS5RjnbTEM5WkXjt0Y5RTvcdSq7V695XsrvojwM4_CM7O8vYy3bY8Pc/w400-h400/IMG_8541.JPG" width="400" /></a></div>Not only was the fish and prawn cooked to perfection, so was the <i><b>ladies finger</b></i> (the only vegetable in this claypot assam, no medley of vegetables like tomatoes, long beans, brinjal or onions). The ladies finger was not overcooked or overly soft like some can be...neither was it old and stringy like many I've eaten.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHzuvn65Ule4p1gzB_AeLuD8ZYabDQcnlh71bzn1fLdZyR_kQumoXqFAAdw0P3mhmrZz7NsnA5Xk4o64cudrJbwGL0_xdSFe2-AH33O3iv6w-symND4RhO5w0gHza6oQqxijMtfPfBlRX87SN69Qb3xDDjMp5V-UQLV3DdbIFhBo5yw5AVJVCxjiy7PMt/s4000/IMG_8542.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHzuvn65Ule4p1gzB_AeLuD8ZYabDQcnlh71bzn1fLdZyR_kQumoXqFAAdw0P3mhmrZz7NsnA5Xk4o64cudrJbwGL0_xdSFe2-AH33O3iv6w-symND4RhO5w0gHza6oQqxijMtfPfBlRX87SN69Qb3xDDjMp5V-UQLV3DdbIFhBo5yw5AVJVCxjiy7PMt/w400-h400/IMG_8542.JPG" width="400" /></a></div>Finally, the <i><b>assam sauce</b></i> brought the whole dish home. It was excellent, both in thickness and taste. It had the right consistency of being not too watery nor too thick and the flavour was so well balanced between sour and spicy (when some can either be too sour or too spicy). I can't remember having a better assam fish than this. ^.^</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChLHO_H6byeYtO8nfJO-viDfeCqbPcYIqaB9y58pLaiAwdCn2ptOoppM1I7hSZUNF3-vWfjLeh2sB7LhrcQWwXBIm0Gal6fqxm5McdWK7zgSgjHrisSiIS1RSulA6-kCw80od2sNg8npJMM9nbIYO9oLHUzEg7rMsoZ2k8o_6FLPHA14NYpMKsIyRu77w/s4000/IMG_8543.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChLHO_H6byeYtO8nfJO-viDfeCqbPcYIqaB9y58pLaiAwdCn2ptOoppM1I7hSZUNF3-vWfjLeh2sB7LhrcQWwXBIm0Gal6fqxm5McdWK7zgSgjHrisSiIS1RSulA6-kCw80od2sNg8npJMM9nbIYO9oLHUzEg7rMsoZ2k8o_6FLPHA14NYpMKsIyRu77w/w400-h400/IMG_8543.JPG" width="400" /></a></div>I also ordered the <b>Pepper Pig Stomach Soup </b>@ RM18 and was happy to see the bowl arriving with a fair amount of tender <i><b>pork stomach </b></i>slices and sprinkled with lots of <i>yin sai</i> (Chinese coriander).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQLDvs49v8IzjlcsCK4-3enudZ1vf2CG_rS0PxuMBUKGVeM0OVXH37OXFepZKNPQjqx5V-j1O2QzNSxhfh_YleAsTmr_AqmlrEloqDl7hc6kKY355JyrAYLVo3A0NzWJgY0yF70c7LaK1B0OLiTdCdNfIJrv_dXrVouH3iCxOiKJ_uEjQ9rubzus6D4vX/s4000/IMG_8544.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQLDvs49v8IzjlcsCK4-3enudZ1vf2CG_rS0PxuMBUKGVeM0OVXH37OXFepZKNPQjqx5V-j1O2QzNSxhfh_YleAsTmr_AqmlrEloqDl7hc6kKY355JyrAYLVo3A0NzWJgY0yF70c7LaK1B0OLiTdCdNfIJrv_dXrVouH3iCxOiKJ_uEjQ9rubzus6D4vX/w400-h400/IMG_8544.JPG" width="400" /></a></div>The soup was fragrant and nicely peppered even though there weren't a lot of <i><b>crushed peppercorns</b></i> at the bottom of the bowl (which my husband noticed as well) like some of the other <i>pig stomach pepper soup </i>we've had. Could this be an indication that the peppercorns used were probably of a good quality (Sarawak peppercorns perhaps)? Good quality pepper gives you a fragrant-spicy flavour, and not just a pepper-spicy taste.</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXMVzJQ08nSnIc8TY72pKILyji0LniLwMikHL6t7zmK8WLkOOhqf9oOjZ6M3sBZN5L3qIRww1EvBjDwezTkWzbBnZeE-yPGadB0vEaL0UMD8DdLap7XUESR9Wx20whZcbeiw8Q8SUpWu3b4mJOQ91OMelEwpuMCSz-vObLUncpJ8PzYdCIQ766-cfP_-J/s4000/IMG_8545.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXMVzJQ08nSnIc8TY72pKILyji0LniLwMikHL6t7zmK8WLkOOhqf9oOjZ6M3sBZN5L3qIRww1EvBjDwezTkWzbBnZeE-yPGadB0vEaL0UMD8DdLap7XUESR9Wx20whZcbeiw8Q8SUpWu3b4mJOQ91OMelEwpuMCSz-vObLUncpJ8PzYdCIQ766-cfP_-J/w400-h400/IMG_8545.JPG" width="400" /></a></div>I also noticed that the soup was better flavoured than most pepper soup I've had. Turns out that there were some <i><b>chicken pieces</b></i> (probably <i>choy yin kai/kampung chicken</i>) in the soup (on further digging). This is the first time I've been served pig stomach soup with chicken. No wonder the soup was much tastier coz the soup was boiled with chicken instead of the usual pork-based soup.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggeKhqxRBR6NX_SotvwSbxv8OldVCZB1d1nXvaO43cAYtOWzZ_eTVNwc5yPggLluo7lOPT9AAaDeEZHvYkXYCqmsOZ0b1sRIBjW06WNpNkwBttb9vxg8RQPQ37koKfvUStAfU9WwNlAetCZ0bHHfh_N-8An2Bkdby_pUc2eDa5IGd2bEKr1x6jVN-7jCoq/s4000/IMG_8546.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggeKhqxRBR6NX_SotvwSbxv8OldVCZB1d1nXvaO43cAYtOWzZ_eTVNwc5yPggLluo7lOPT9AAaDeEZHvYkXYCqmsOZ0b1sRIBjW06WNpNkwBttb9vxg8RQPQ37koKfvUStAfU9WwNlAetCZ0bHHfh_N-8An2Bkdby_pUc2eDa5IGd2bEKr1x6jVN-7jCoq/w400-h400/IMG_8546.JPG" width="400" /></a></div>After such a positive dining experience, we returned on another day (this time a Saturday) in the hope of finally trying one of her Penang-style noodles. We were in for a treat as she had <b>Penang Prawn Mee</b> @ RM12 (big, RM9 for small) that day (she has a rather peculiar way on how she runs her shop which I'll explain a little later). Note that presentation is certainly not her forte as everything is just strewn into the bowl! :P</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqwGIiTNplZjgJauLm0IuXWeCxs9IS-U77kNhB_aIb8bPCVy7pwpSMJFG7YhDh6QKPh6TlEzcxzUIq83eL7DquqK6xW7Vlx-8sjup9qCavEvYX9N20A6p6xlv8ytP9Bb6z6dEAuq2B4I8H-U0ddOSOqYDDTQT2_fF7s8Yfm_gySK-ckfX3uBlZ88ihq_a/s4000/IMG_8547.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqwGIiTNplZjgJauLm0IuXWeCxs9IS-U77kNhB_aIb8bPCVy7pwpSMJFG7YhDh6QKPh6TlEzcxzUIq83eL7DquqK6xW7Vlx-8sjup9qCavEvYX9N20A6p6xlv8ytP9Bb6z6dEAuq2B4I8H-U0ddOSOqYDDTQT2_fF7s8Yfm_gySK-ckfX3uBlZ88ihq_a/w400-h400/IMG_8547.JPG" width="400" /></a></div>When the bowl of prawn mee arrived, we noted it was quite a sizeable bowl (we later found out that we were given big by default as we did not mention we wanted small). This standard bowl of prawn mee was filled with a chock-full of ingredients of prawns, lean pork, fish cake, pork intestines, half a hard-boiled egg, <i>kangkung, taugeh</i> and finished with lots of fried shallots. There was a decent amount of medium-sized prawns that have been halved lengthwise.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVso0zs5Xl40re3SsxLnCLKmA5s0tJMGQpAHukYt_ppUcY0qNXiVYCW4kWBsoTvbSr4PDFLlHIlu9PTUMQ_49r6vceuE7lollbKvzWLsJODhJdTy4A5IQpV3q1rxqFGGszHSqLAijDMZPZOQQq7bcSl5YwhfCpRM4KNTFHq6N23qBbDVURgH6_II4By5bt/s4000/IMG_8548.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVso0zs5Xl40re3SsxLnCLKmA5s0tJMGQpAHukYt_ppUcY0qNXiVYCW4kWBsoTvbSr4PDFLlHIlu9PTUMQ_49r6vceuE7lollbKvzWLsJODhJdTy4A5IQpV3q1rxqFGGszHSqLAijDMZPZOQQq7bcSl5YwhfCpRM4KNTFHq6N23qBbDVURgH6_II4By5bt/w400-h400/IMG_8548.JPG" width="400" /></a></div>I wasn't expecting to see <i><b>pork intestines</b></i> in a standard bowl of prawn mee and was obviously stoked that they were included (it's usually only available as an add-on). The intestines in my husband's standard bowl <i>landed</i> in mine knowing how much I love them.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1QJZHGZgT2GYFHYy-9Le1cj2heFZRijrid3Qanpz2TeIsto4_615NT3gE9-tUNVxe0h1b65wJasjtLjgnrQkw6rKNt8_Skc9b7goj1R55QyIjCY9X9VqzMQaFYZ7q-Ny8KLtw_HQyyaQHxzIlNnqL0wSAn8r86d44akku76k4pXlfiNbVKRvFYIVSy25/s4000/IMG_8549.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1QJZHGZgT2GYFHYy-9Le1cj2heFZRijrid3Qanpz2TeIsto4_615NT3gE9-tUNVxe0h1b65wJasjtLjgnrQkw6rKNt8_Skc9b7goj1R55QyIjCY9X9VqzMQaFYZ7q-Ny8KLtw_HQyyaQHxzIlNnqL0wSAn8r86d44akku76k4pXlfiNbVKRvFYIVSy25/w400-h400/IMG_8549.JPG" width="400" /></a></div>As you can see, my bowl of prawn mee is slightly different from my husband's coz I went for an add-on <i><b>big prawn</b></i> (additional RM7). There's also add-on <i>pork ribs</i>, <i>pig tail</i> (!) and <i>intestines </i>available. I also found two softened pieces of <i><b>cuttlefish </b></i>in my bowl (not sure if that's another ingredient or it was there to add further flavour to the prawn mee).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXZalai8mg_aKxw7hhrLLGqvKgrgHXSWnW4O_GRKzNFcKKV3ooilLuzRIuO0Axkvr86gwLkcRrldSH-OcPYfNh5_bl08bDVIzi7lx9tfJZ8tfskKZz-30MkCpFu367Yky_qCMQvYIP-pbno1x7eVI2q31IOmTCt_H234yJEGnrxVLHi0dJtdjvamiLoP_/s4000/IMG_8550.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXZalai8mg_aKxw7hhrLLGqvKgrgHXSWnW4O_GRKzNFcKKV3ooilLuzRIuO0Axkvr86gwLkcRrldSH-OcPYfNh5_bl08bDVIzi7lx9tfJZ8tfskKZz-30MkCpFu367Yky_qCMQvYIP-pbno1x7eVI2q31IOmTCt_H234yJEGnrxVLHi0dJtdjvamiLoP_/w400-h400/IMG_8550.JPG" width="400" /></a></div>The house-made <b><i>fried shallots </i></b>also deserve special mention as they were immensely fragrant and crispy that only inhouse made fried shallots can be, none of that cheap, commercially procured crap. Omg, look at the plentiful fried shallots clinging onto my freakishly huge prawn....let me give you a close-up to show you just how big it is! O_o It's the same excellent quality prawn (<i>fung wong har</i>) used in the earlier <i>assam fish</i> dish.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu28Q-CVGNXm3TE6iaV_o1ElQWGmzCaJDqUJT6pD4ziN5tXp0v2NyU3ennAY0FEYAPDJONyvHcfvfpxeMlaLk1qM1_mjomKZZ2yPoY4APc8N9k5l08JIdM7LYplQsQx_2lPJl7-kJxFj0kEO00lzgy0q_nhA_yBucu5dacj_BKG2Q_dzpvZWshzPP6-MU/s4000/IMG_8551.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu28Q-CVGNXm3TE6iaV_o1ElQWGmzCaJDqUJT6pD4ziN5tXp0v2NyU3ennAY0FEYAPDJONyvHcfvfpxeMlaLk1qM1_mjomKZZ2yPoY4APc8N9k5l08JIdM7LYplQsQx_2lPJl7-kJxFj0kEO00lzgy0q_nhA_yBucu5dacj_BKG2Q_dzpvZWshzPP6-MU/w400-h400/IMG_8551.JPG" width="400" /></a></div>This is a perfectly peeled prawn, if I've to say so myself....<i>lol</i>! The fact that the tail can be peeled cleanly off its shell is an indication of just how fresh the prawn is. I saved the best for last! ;)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBe2UmvNoYdEPmAZl7h6SDlfuufM5BdlTGD8LezaugrgB-pKdmxrPIb-ukpyeGGTTTd6eRyDWKJ6QD1DiX3o62TTupnvXip0c1QKZMXT0-9EPLDKv2BE6KxXZ2ZkyUNjZKNVQ2DSgkMUNv15XFThhCAuu-kGmPVKAZ4_430XHGLbLgaDzsF3lhHMa_BUAA/s4000/IMG_8552.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBe2UmvNoYdEPmAZl7h6SDlfuufM5BdlTGD8LezaugrgB-pKdmxrPIb-ukpyeGGTTTd6eRyDWKJ6QD1DiX3o62TTupnvXip0c1QKZMXT0-9EPLDKv2BE6KxXZ2ZkyUNjZKNVQ2DSgkMUNv15XFThhCAuu-kGmPVKAZ4_430XHGLbLgaDzsF3lhHMa_BUAA/w400-h400/IMG_8552.JPG" width="400" /></a></div>Of course all the stellar ingredients <i>don't mean squat</i> if the <i><b>broth </b></i>isn't as stellar. The broth was intensely prawn-flavoured with umami from the prawns (and shells) and pork bones (maybe even chicken carcass). The insanely rich, deep orangey/reddish-coloured broth is a sight to behold (I've not seen a prawn mee broth this vibrant). It's quite spicy on its own without the need to add any of the additional <i><b>chilli paste</b></i> given...and I drank it to the (almost) last drop....it was that good! ;P</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtAefjp91j-gjzP58qYFlaqLrp93T-qn1dGTNf8kV9iQcrZjF7y9HuvGGsWzq5uSvbITSS2CB4fjxWFOSk0ajsRkzIjH_b4V8Kr1dz3Ls40SnqVibYkdmLpx25S3Y_Yu76cd-p-iIk2-LkfuzmgyCe03RdrBBiKitPJGMuXkLNIPtbpexijYeGEMryDFA/s4000/IMG_8553.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtAefjp91j-gjzP58qYFlaqLrp93T-qn1dGTNf8kV9iQcrZjF7y9HuvGGsWzq5uSvbITSS2CB4fjxWFOSk0ajsRkzIjH_b4V8Kr1dz3Ls40SnqVibYkdmLpx25S3Y_Yu76cd-p-iIk2-LkfuzmgyCe03RdrBBiKitPJGMuXkLNIPtbpexijYeGEMryDFA/w400-h400/IMG_8553.JPG" width="400" /></a></div>This is the best tasting prawn mee I've eaten thus far...but eating it as and when you want to is not always possible. I say that coz the lady owner/chef of this place has a very peculiar way of running her business. You don't know what noodles will be cooked/offered on a particular day (except for <i>kway chap</i> which is available daily, she says)...and that's because she rotates her daily specials whenever she likes (she says she lacks workers and she can only do so much herself). It's not a favourable concept (from a customer's point of view) but still acceptable if she can at least determine a fix day for her daily specials (but she can't even commit to that). Maybe her daily specials depend on what fresh ingredients she can get. Hopefully, this kind of set-up will change eventually when she hires more help...and she can sell everything on a daily basis (coz not everyone will be able to tolerate coming from afar only to find out that the noodle they want to eat is not available)! >.<</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>My Personal Opinion</i></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div>This place scored a 3 out of 3 (I ate 3 things here and all 3 were excellent)....but the one that made the most impression was the prawn mee. My <i>gold standard </i>and <i>go-to </i>prawn mee used to be from (formerly known as) <a href="https://eatwhateatwhere.blogspot.com/2018/04/red-leaf-prawn-mee-jalan-loke-yew.html"><i><span style="color: #3d85c6;">Kedai Makanan Red Leaf</span></i></a> (now known as <i>Piau Kee Kopitiam</i>)...but that has now been <i>dethroned </i>by this wickedly good, current <i>gold standard</i> from <i>Hot Mom Kitchen</i>! ^o^</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6KltEeHmm-P0aGZXrntpuZ9tKsdExBCq4vbJa0gbCud3nQ0v2QWYUyVGlc9TLUFimFfxKCKfeY-ddZQWJjkpiwyU2lAwT8w4G_aogVcsfg7Y00gdASgygyPIXELO3n-ukY6HetiifSrlRoJbq-Q2wV1RGG9fSClq8cDHhb_v8oUR6D8ODmo6OEg7MatKS/s4000/IMG_8555%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6KltEeHmm-P0aGZXrntpuZ9tKsdExBCq4vbJa0gbCud3nQ0v2QWYUyVGlc9TLUFimFfxKCKfeY-ddZQWJjkpiwyU2lAwT8w4G_aogVcsfg7Y00gdASgygyPIXELO3n-ukY6HetiifSrlRoJbq-Q2wV1RGG9fSClq8cDHhb_v8oUR6D8ODmo6OEg7MatKS/w400-h400/IMG_8555%5B1%5D.JPG" width="400" /></a></div>Their <i>assam fish </i>(usually <i>grouper</i> but we got <i>stingray</i>) and <i>pig stomach pepper soup </i>deserve not only mention but accolades too. The <i>pou yue </i>and <i>fung wong har </i>were super fresh and in an assam sauce that was super tasty and well balanced. The <i>pig stomach</i> soup base was fragrantly peppery and had depth of flavour with the inclusion of chicken in the stock.</div><div><br /></div><div>If you fancy any of the 3 dishes above, then I strongly recommend that you come and try <i>Hot Mom Kitchen</i>'s...but not at this address. At the time of writing, they have already shifted to <i>Restoran Bai Li Men, 1 Jalan Gelang, Off Jalan Sungei Besi, Pudu, 55200 Kuala Lumpur. Haiyaa</i>, just as I thought I've found my new no. 1 favourite prawn mee, they have to shift to somewhere further away from me. >_< In fact, this is her third new location. From their <i>Facebook</i>, I noted that she used to have a stall in <i>New Era Restaurant </i>in <i>Pandan Jaya</i> before moving to this location and opening her own shop at <i>Pandan Perdana</i>. Now, she's back to being a stall at <i>Restoran Bai Li Men</i>. <i>P/S: For now, your best bet to enjoy this prawn mee is on weekends (Friday - Sunday). That's what the lady boss told me...but don't come after me ya if she changes her mind on her specials for the day! :P</i></div><div><i><br /></i></div><div>Now I understand why her place is always eerily quiet (whenever I passed by) coz this system (of rotating her daily specials) may not find favour or prove acceptable to everyone (me included) who visits craving to eat a particular noodle only to find out it's not available. She says you can call her to find out what's her special for the day...but who does that! The lady owner is a <i>good cook</i> with <i>great recipes</i> but she's not what I would call business-minded (or know how to run a business proper), otherwise she would have a lot more customers and be making more money based on the excellent tasting food she churns out. That's probably why she converted back to being a stall as she can't manage running her own shop (opened for 9 months only) which requires more manpower and effort. I will certainly visit her at her new location if I want to continue to partake in my newfound <i>gold standard </i>prawn mee.</div><div><br /></div><div><b>Hot Mom Kitchen</b></div><div>7G Jalan Pandan Perdana 4/1</div><div>Pandan Perdana</div><div>55300 Kuala Lumpur</div><div>Tel: 012-709 1181</div><div><br /></div></div>contact.ewewhttp://www.blogger.com/profile/01142689964601201058noreply@blogger.com5