Kenny Hills Bakers (Again) @ Bukit Tunku

After a satisfying family makan outing at Teow Chew Meng, we decided to look for a place to sit down for some drinks and maybe some light bites too.  Following a very satisfying dining experience at Kenny Hills Bakers before, I suggested the place as a possible venue.  Since we were in the vicinity of PJ after Teow Chew Meng, we made our way to the TTDI branch of Kenny Hills Bakers but, on reaching there, we were told that there'll be at least a 30 - 45 minutes wait for a table.

We didn't want to wait, so I suggested Common Man Coffee Roasters (when I was reminded of the place which we happened to pass by enroute to Kenny Hills Bakers).  It wasn't our lucky day coz when we reached Common Man Coffee Roasters, we were told they were closed for a private event...haiz.  We drove around for a bit to look for other potential spots but none latched on.  We also considered the Ampang branch of Kenny Hills Bakers and called ahead and was told there's also a wait for tables.  So, at that point, I suggested we might as well head to Kenny Hills Bakers @ Bukit Tunku (the same branch I visited earlier with friends) after having driven around for more than an hour.  By the time we got there, we managed to secure a table almost immediately (even though the place was still crowded) as it was past peak hours laready.

My brother-in-law requested for something with sourdough, so I got the Smoked Salmon Rillettes @ RM26 from the Toasties and Rillettes section (the other choice being a prawn rillette).  The smoked salmon rilletette featured diced smoked salmon with creme fraiche and micro herbs on toasted organic sourdough.

Loved the taste of the smoked salmon rillette with a lightly spiced cocktail sauce (Thousand Island-like) on crisp toasted sourdough.  Overall a very good bite together with some crispy fragrant curry leaves, smooth creme fraiche (or sour cream) and a dusting of smoked paprika.  This ended up to be my brother-in-law's favourite thing he tried here.

From their Organic Wood-Fired Sourdough Pizza section of the menu, I ordered an Al Funghi Sourdough Pizza @ RM36 for sharing which comprised of an 8-inch pizza with 3 types of mushrooms (portobello, button & oyster mushrooms) with mozzarella and truffle oil.  Juicy mushrooms with a lovely textured, pliable, smoky sourdough in every bite is nothing short of gratifying! ^o^

I can't believe I'm going to say that this cheese is one that I can even say I enjoy eating.  Clearly miles away from your average store-bought grated cheese (urgh!), this mozzarella tasted really good.  If there's one cheese I can tolerate and eat is mozzarella which is the cheese used in most pizzas (unlike cheese in burgers which I believe is usually cheddar)...and that's why you do see me enjoying pizzas every now and then.  There are even some mozzarella in pizzas that I don't like (those very stretchy types) but this one tasted even better than the usual melted mozzarella in other pizzas.  I think the pizza was finished off with some grated parmesan on top (parmesan is also a cheese I can't tolerate especially those extra stinky ones that come out of a bottle but this, I believe, is fresh parmesan shavings which taste very different...and very tolerable..hehe! ;)

You'll surely find a pizza to your liking as other choices include margherita with burrata, Sicilian, three cheeses, beef pepperoni, Hawaiian, portobello mushroom & spinach, Mediterranean, smoked salmon, seafood or half & half.  Their artisanal pizzas are handcrafted to order and there'll be a 20 - 30 minutes waiting period (as stated in their menu)...but I can assure you, it's definitely worth the wait.

For a sweet bite, my sister-in-law wanted waffles, so her husband asked me to order the Bananatella @ RM26 for her which I dutifully complied.  This Banantella came with bananas and nutella (of course, the hints were already in the name of the dish), a good drizzle of homemade peanut butter, a generous sprinkling of pecan crumble and homemade vanilla ice cream.

It was a dessert that we struggled to finish....as it was sweet on sweet (nutella and peanut butter)! >_<  My sister-in-law regretted her choice, she said she didn't know it came with chocolate.  She must have missed reading the ingredients description or the word "nutella" which would clearly indicate that there's a chocolate and hazelnut spread.  We tried to scrape away as much nutella and peanut butter as possible but, in the end, it was still too sweet (I had one bite + 2 chunks of banana only).

I remember when waffles first burst onto the scene some 10 years ago, it was the rage...not so much now.  If there's one dessert I don't normally order, it's waffles...coz it almost always comes with either ice cream (or some kind of cream) and chocolate sauce.  Cafes tend to go crazy with the toppings so that it's instagrammable they can charge you more...lol.  If I do eat waffles, I prefer to eat them in their original and simplest form...with just a bit of butter and a good quality maple syrup.

The last time I was here with friends, we thoroughly enjoyed this sweet pastry, so I was keen to introduce the Peach Strudel @ RM18 to my extended family.  Super thin and airy, immensely flaky and crispy, this dessert is a must-try.  It not only loooks pretty, it tastes pretty good too.

I happened to watch Daphne Iking's Best.Ever.S1 one day (which is like a local version of Food Network's Best Thing I Ever Ate) and saw this very dessert featured...and she chose Chef Sherson Lian's recommendation of the peach strudel from Kenny Hills Bakers (as the winner) over the other desserts in her Best Ever Dessert episode.  If it's good enough for Daphne Iking Chef Sherson, it's good enough for me...lol! ;)

Our drinks of OG (Orange + Grapefruit) Juice @ RM16, Iced Green Tea @ RM13, Iced Lemon Tea @ RM16, Iced Latte @ RM15 and Hot Cappuccino @ RM13.  If there's one thing cafes make tonnes of money from, it's from drinks...however expensive, people will still order drinks so that they can sit and chat!

I decided to get a White Sourdough @ RM21 to take home and asked the staff to slice it up for me (and divide them into 3 separate bags so that my sisters-in-law can each take a portion home) as the bread is too huge for one to finish (since their bread stays fresh for up to 3 days if stored at room temperature).  Even when divided into three, I still got a sufficient portion of 3 huge + 2 smaller slices.

My Personal Opinion

Some people might find the prices at Kenny Hills Bakers on the higher side (and I do agree to a certain extent) but know that their food is made with some of the finest ingredients.  It shows in the taste of their dishes, so I would gladly pay don't mind paying a slight premium for good tasting food with better quality ingredients. ^_~

The food here never fails to impress and I had just as good a dining experience on my second visit as I did on my first.  There is still so much more on the menu to try (they've got quite an extensive menu) and I've still not tried any of their well-known signature pies yet.

I can see why they're doing so well in all their branches.  Great food, quality ingredients, good coffees, impeccable service and pleasant ambience (amidst beautifully landscaped greenery for this branch) all plays a key part in their success.  In the end, this was the right branch to take my extended family to seeing that my sisters-in-law took advantage of the many great photo taking opportunities with the instagrammable spots available to them.  Do give this a try if you're looking to partake in some artisanal products with organic produce.

Kenny Hills Bakers

Lot B-2 Taman Tunku

Off Jalan Langgak Tunku

Bukit Tunku

50480 Kuala Lumpur

Tel: 03-6206 4111

Little Sifu Bentong Hainan Kopitiam @ Pandan Indah

Little Sifu Bentong Hainan Kopitiam @ Pandan Indah started out as a single shoplot selling roasted meat rice and later aded wantan mee to their menu.  They were known as Little Sifu Famous Roast Meat then and were one of the better roasted meat stalls in our neighbourhood.

Fast forward a couple of years later, they expanded and moved to occupy two shoplots next door to their original lot.  Their old lot was later snapped up by Thong Kee next door (who expanded to three shoptlots from two).  Both businesses must be doing well.  In fact, these modern kopitiams (there are four within close proximity to each other) seem to do better than the old, traditional coffee shops as the former is preferred by the younger generation.

The first stall that attracted me to try was the Fried Char Kway Teow @ RM8 and that's because I'm always on the lookout for a good (I would settle for decent) char kway teow in my neighbourhood as the ones we have are all underwhelming, to say the least.

When the plate of char kway teow arrived at my table, I was sold at first sight as the colour was right and the noodles (and prawns) seemed to have a bit of charring on them.  Cooked with decent-sized fresh prawns, fish cake slices, cockles, chives, taugeh (beansprouts, fat and crunchy on some days) and a good dose of (chilli) heat, it was a rather tasty plate of char kway teow with a slight wok hei (on some days).

Only letdown were the scarce + teeny-weeny cockles (sihum), missing chee yau char (pork lard) and dried sausage (lap cheong).  Even so, it'd still be my go-to char kway teow for now due to its flavours.

From a stall that specialises in Kampar Fish Ball Noodles, I ordered their Curry Laksa @ RM9 even after confirming with the stall owner that theirs was Ipoh-style.  When I saw it on other customers' tables, the curry didn't quite look like the Ipoh version to me.

And I was right when I took the first sip of the broth.  Yes, it had different ingredients from our KL curry mee and the presence of mint leaves was distinctly similar to Ipoh's style but the similarity stops there.  The ingredients used are not what we'd find in our usual bowl of curry mee for sure (in fact, they're ingredients you'd find in a bowl of Kampar fish ball noodles).

Although you can taste the santan (coconut milk) in the broth, it wasn't as creamy or thick like some of our KL curries but had a lighter and slightly tangy taste to it.  I'd say it's a cross between Ipoh and KL's version, not overly curry powdered-taste (like Ipoh's) but also only lightly savoury and creamy (like KL's).  I was ok with this lighter taste (since it didn't have that strong spice taste) but it was a no for my husband.

On another visit, I decided to order what they specialise in, and that's their Kampar Fish Ball Noodles @ RM9 that comes with fish paste stuffed fried fu chuk (beancurd sheets) and tofu, fish balls and a meat+fish paste patty/ball served with a fresh sambal that was meant for this noodle (incidentally, we got this same sambal with the curry noodles which was kinda weird as it's obviously not for curries).

The better items from the bowl were the fried fish ball and the fish paste stuff fried fu chuk as the beancurd sheet had a extra savourty taste to it.  The others like the boiled fish balls and tofu I didn't care for much for as the fish paste had a dense texture.  The soup base is subtle (ching) in taste bordering on bland.  I would order the curry mee over this and have it with just the fried ingredients next time.

Next, I tried Uncle Lee's Stall selling Beef Noodles @ RM13 opting for dry lai fun not knowing how strong tasting the soup is.  The beef noodles contained goodies of tender slices of braised beef brisket (ngau lam), beef balls, beef tripe/stomach (I omitted beef tendon) and a chunk of super soft radish.

The beefy soup base wasn't too strong in herbal taste, so I found it more suitable for me as I prefer a lighter tasting soup that's also lighter in herbal taste.  Like that I can definitely go for the soup version next time. The beefy goodies were served with a fresh chilli dip which was super spicy but good.

I've never tried this stall when Chang Kitchen was still around as I would always eat theirs due to my loyalty to the super friendly lady boss.  Maybe that's why Chang Kitchen folded with this beef noodle giving them stiff competition...haiz (this one has an even lighter herbal taste than Chang Kitchen's).  Anyway, I've not eaten enough (soup-style) beef noodles (to be a good judge of it) as I'm not a big fan of it and would always choose some other noodles over it.

The roasted meat stall is operated by the same owner as before who now also runs the kopitiam.  Their Char Siew Wantan Mee (S) @ RM9, Char Siew Rice @ RM9, Roasted Chicken (Thigh) + Char Siew Rice @ RM12 and Poached Chicken (Thigh) Rice @ RM12 (inclusive of RM2 for the added chicken liver) still taste decent (char siew is your best bet here).

Their drinks of Kopi-O Ping, Iced Hainan Tea, Teh Ping and Hot Kopi-O are alright...but they only come in one standard size (XL for the cold drinks which costs RM4+ and in a metal mug for hot drinks which cost in the region of RM3).

Outside the kopitiam, I noticed a stall selling Kee Mei Siew Pow (supposedly one of the big three names in Seremban baked BBQ pork buns), the other two being Empayar Seremban Siew Pow and Asia Siew Pow Master.  I bought a couple of stuff (Siew Pau @ RM2.40 & Wife Biscuit or lo poh peang @ RM2.40) but none tasted good.  I should have known seeing the stall is a distributor who use their ready-made, supplied paus that they can bake and sell (I didn't see any baking on site, so not sure if the stock they got was already baked).  If it was already baked, it showed in the freshness and texture.  Either way, it was missing that just baked, fresh-from-the-oven taste that I'm hoping for.

My Personal Opinion

In the end, Little Sifu Bentong Hainan Kopitiam is just an extension of Little Sifu Famous Roast Meat where the owner expanded his little roasted meat shop to a full-fledged kopitiam to include more food choices along with traditional toasts, eggs and coffee as well.

The char kway teow stall is probably my most visited stall when I dine here (since I can't find a better char kway teow though there used to be a very good one but that one upped and left) followed by the roasted meat stall.  I feel the roasted meats aren't as good as before coz it's now helmed by his foreign workers (I seldom see the boss manning the stall unlike the old days where he used to be very friendly, approachable and chatty even while preparing your orders).  But now he has bigger fish to fry, I suppose...lol.  That said, it's still one of the better roasted meat stalls in our neighbourhood.

I see a couple more food choices here like pork ball noodles (sam kan chong), claypot noodles and pan mee. It's a possible spot to satisfy one's daily breakfast and lunch needs.

Little Sifu Bentong Hainan Kopitiam

23 & 25 Jalan Pandan Indah 1/23E

Beautiful Pandan

55100 Kuala Lumpur

#ewew cooks (Low-Carb) Mushrooms & Eggs

For many of us, cutting out or limiting carbs is a lifelong endeavour. >_<  Some do it for health reasons, while others do it to reduce weight (or to keep their weight at a desired level).  It's easier said than done when rice is a staple in our lives (especially for us Chinese).  And then, there are noodles that's even harder to resist.

Like everyone else, I also try my best to reduce my consumption of carbs by eating less rice or no rice as much as possible.  But limiting noodles is way harder to do coz it's just not the same eating a bowl of ingredients without the noodles! >_<  The thing with me also is when I don't eat carbs, I feel hungry within the next 2 - 3 hours after eating (and, sometimes, my hands will shake)...and I have to quickly grab something to eat (preferably carbs!) to diffuse the situation.

Recently I stumbled upon one dish (that I cooked and ate without rice) which didn't make me hungry (until my next scheduled meal time)...and that was this low carb dish of Mushrooms & Eggs.  Well, I love mushrooms and eggs to begin with, so I thought why not put the two together and make a meal out of it.

I start with a non-stick pan with some olive oil on medium-high heat (not advisable for non-stick pans to use high heat as it can damage the non-stick surface).  If you're using a steel pan, perhaps you can go on high heat.  Add a glug of olive oil and drop your mushrooms in.  Scatter them into one layer so that the heat can sear the mushrooms properly.

I'm using fresh shiitake mushrooms here and seared them for a while first before adding in the shimeji mushrooms and garlic slices.  Season lightly.

After the mushrooms have been well seared, I add in the spring onions.  Don't forget to season your mushrooms and spring onions (lightly) again at this point.

Once the spring onions are nicely wilted, I cracked in two eggs.  As you can see, three eggs would have been better for the amount of mushrooms I had in the pan but I know I wouldn't be able to finish three eggs.

Then, I puncture the egg yolks so that it can run over the contents in the pan.  Season again (the eggs this time).  I feel that seasoning lightly at each layer of cook gives rise to a more well seasoned dish overall.

Then flip the eggs and cook the other side.....and it's pretty much done! ;)  If you're not a fan of spring onions, you can substitute with beansprouts which works pretty well too in this dish.

So simple and quick.  It's one of my favourite dishes to cook when I'm going low carb.  As I've mentioned before, it's difficult for me not to eat (some) carbs as I tend to go hungry very quickly.

This one dish, or should I say one ingredient, was able to stave off my hunger.  I'm not sure why but mushrooms tend to be hearty and filling.  Maybe that's why they're widely eaten by vegans and vegetarians as a meat replacement because of its meaty-like texture and filling nature.

As we all know, shiitake mushrooms have an intense flavour (even more intense if they're dried shiitake mushrooms) and, let's face it, they aren't as tasty as other mushrooms.  So, if I want to pay a little bit more, I would use fresh button mushrooms for this dish.

Now for those of you who tend to end up with soggy (button) mushrooms, let me share with you the way I do it to get perfect mushrooms each and every time in 3 simple steps.  I can't say these are tips on how to get the best sauteed mushrooms as I'm not sure if I'm doing it the right way but it's my way (from experience)...and, hopefull,y no more soggy mushrooms from now on with this method.

Advice #1 - To prep the mushrooms (I'm using swiss brown mushrooms here), first of all, do not wash them. Use a damn cloth and wipe off the little bit of dirt you find on the mushroom caps.  Advice #2 - Do not cut them too thinly.  I cut them into 3 - 4 slices depending on the size of the mushrooms (sometimes I'd cut them into quarters).  Into the pan on medium-high heat it goes with some olive oil.

Advice #3 - Resist the temptation to stir the mushrooms.  Let them sit and brown.  Once you see some browning happening, flip the mushrooms.  I noticed that stirring them around too vigorously (especially if they're cut thinly), the mushrooms tend to release water.  It is also said that brown mushrooms hold less water than white mushrooms, so you can try both to see if there's any difference.  I do remember getting soggy white mushrooms but that was a long time ago before realising how best to cook them, so I can't say for certain if it's due to them being white mushrooms since I now only cook brown mushrooms.

The whole process shouldn't take more than 5 minutes.  Once you're happy with the browning in your mushrooms, you can dish up and serve (with your big breakfast, for example).  I removed the mushrooms too (as I don't want them to sweat and become soggy) before I proceeded with the cooking of the rest of my dish.

Next, I sauteed the spring onions (like a lot!) and sliced garlic, separately this time.  I wanted to get the spring onions (as well as garlic) well charred.  

Then I returned the cooked button mushrooms back into the pan and cracked two eggs in.  Don't forget to season at every layer of the cook.

Flip the eggs and it's done! ;)  As we all know, button mushrooms can be expensive based on the price-to-quantity ratio.  So, for a cheaper alternative, you can use fresh shiitake mushrooms instead.

Not only does this dish make me feel full until my next scheduled meal, these button mushrooms also taste juicy and tasty.  I've always preferred swiss brown mushrooms to white button mushrooms as I find the former has a firmer texture with a much deeper, earthier and robust umami flavour than their white cousins.

This is a dish of eggs & mushrooms...and you can pretty well use just about any mushrooms you like such as white button, swiss brown, portobello, porcini, trumpet, shimeji or oyster mushrooms (but probably not enoki mushrooms, I wouldn't suggest that since they tend to release quite a bit of water).

Both mushrooms and eggs are considered a low GI and low GL food.  They're low in carbs and they won't spike your blood sugar levels (so they're highly recommended for people with diabetes).  For vegetarians who eat eggs, this can be an ideal dish for them too. ^_~

Steam Delicious Kopitiam @ Taman Lembah Maju

I was introduced to Steam Delicious Kopitiam @ Taman Lembah Maju by the lady boss of the now closed, Chang Kitchen.  I was pretty sad to see her restaurant close as her place has become a regular spot that I go to for shredded chicken noodles or (their speciality) beef noodles.  I can't say her noodles are the best around but I lend my support no matter what since she's super friendly and accommodating.

My weekly visits to her place was more for the camaraderie and chit-chatting rather than the food.  She was also a food encyclopedia I could refer to for food related matters.  I've learned a few good tips from her.  She would gladly let me have her chilli dip or soup if I needed it to make something with it at home.

So, on her recommendation, we came here eager to try her recommended curry mee (that she says is even better than Girl & Mommy's Curry Mee (well, I'm not so sure about that) but we were not disappointed for sure...though it still fell short of our gold standard curry mee that used to operate as a stall in Imbi, before moving to ICC Pudu and finally relocated to Malaysia Food Village by Yong Kee (previously known as Malaysia Boleh).

My husband had his Curry Mee @ RM9.50 with siu yuk (roasted pork) while the rest of the usual ingredients included rehydrated pig skin, sihum (cockles), tofu puffs, long beans, brinjal and beansprouts (he even found a piece of potato).  The roasted pork isn't quite of the quality and standard of those from the roasted meat stalls with fragrant meat and crispy skin, of course (and we shouldn't expect it to be so anyway).

When he took the first sip of the curry broth and commented that it's quite good, I knew we were on to something good.  He has very high standards for curry mee, so to solicit a "quite good" comment from him means it would be good (for the rest of us), otherwise he would usually just stay silent if it didn't meet the mark.

I chose to have my Curry Mee @ RM9.50 with chicken (it's served with curry chicken here instead of poached chicken).  The chicken was nicely tender, the vegetables of brinjal and long beans were beautifully soft (I've eaten my fair share of undercooked, hard long beans in many curry noodles) while the rehydrated pig skin and tofu puffs were well soaked with all the flavours of the lovely curry.

When I tried the curry broth, I thought it had a well balanced flavour (more savoury than sweet).  It was fairly thick (you can see a spoonful of very thick curry was ladled over the noodles) with just about the right amount of curry oil too (a curry needs curry oil to lend further depth of flavour to the curry, otherwise it's not a curry...lol).  I'd say it had an adequate dose of santan (coconut milk) flavour but I certainly wouldn't mind a bit more of that santan sweetness.  I added some of the sambal into the curry to kick up the spiciness a notch (my husband said the sambal added a bit of sourness to the broth, so this was a sambal he didn't like and preferred it without).  My only gripe with this curry is that I wanted it to be hotter when served.

Finally, I must make a mention of the fresh blood cockles, of course.  They were certainly fresh, bloody and of a very decent size...maybe slightly smaller than the ones from Girl & Mommy Curry Mee and not as abundant (usually around 5 is quite standard) but I don't need a lot as long as they're plump and fresh, I'm satisfied (photo above shows added cockles in my bowl courtesy of my husband).

Also deserving mention is the option of wantan mee (which we both have always preferred) for our curry noodles.  Their noodle texture is springy and thinner than the norm...and the best thing is they weren't too soft/overcooked.  The cooked sambal paste when I tasted it on its own, I did pick up the distinct flavour of dried spices (most probably curry powder) which gave it that hint of tanginess (to me) but sourness (to my husband).  I don't mind a bit of tanginess in my curry mee to freshen/lighten up the creaminess (and that's why some curry mee is served with half a calamansi lime).  The sambal, however, lost its sour tinge in later visits.  

Seeing that the curry mee turned out well, my husband decided to try their Dry Curry Mee @ RM9.50 on our next visit and had it with siew yoke again.  The siew yoke did have a hint of smokiness to it.

But when the dry curry (wantan) mee arrived, he was rather disappointed that it had so little curry gravy.  As you can see, the curry wasn't quite enough to coat the noodles, so it wasn't as pleasurable compared to the soupy version.

So, on his next visit, he made sure he asked for more curry for his Dry Chicken Curry Mee @ RM9.50.  Ah, this is more like it, he says.

If you're lucky, sometimes you might get a piece of potato in your curry.  I've always liked potatoes in curries, even more than the chicken itself.  When I take curry chicken at the chap fan stalls, I always scoop more potatoes than chicken...hee..hee.  The chicken pieces, though, can be tender on some days and tougher on other days.

I stuck to my preference of the soupy version of curry mee.  I never ever choose dry curry mee (and could never understand why people enjoy that) coz what's the point of having curry if you can't drink the curry broth, right?  Lol.

In my haste to order, I actually forgot that they offer wantan mee as the noodle of choice...and ended up with mee + meehoon once (my default noodles with curry mee if there's no wantan mee).  Never mind, still good just the same.

Having tasted both chicken and siew yoke with the curry mee, I thought it was time to try it with their char siew.  Turns out to be a bad decision as the char siew was very chewy including the fatty parts.  The meat wasn't tender enough and the fact that it was cut thickly didn't help.

If you're wondering why the cockles in my bowl of curry mee looked rather lonely, that's because my husband couldn't contribute his sihum to me as the dry curry doesn't come with sihum it seems.

I once ordered add-on Fried Wantan @ RM1 just to see how it tastes...and was shocked that it costs only RM1 for 3 pieces as it can go for anything between RM0..50 - RM1 a piece.  Even at such a cheap price, I'm afraid I won't be ordering seconds.  Well, on that note, after tasting their fried wantan and char siew, I don't think I need to try their wantan mee.

Besides having curry mee (on most of my visits here), I also managed to try a couple of other stalls starting with the Char Kway Teow @ RM8 which came with the usual ingredients of a small prawn (yes, one only), (even smaller) cockles, fish cake slices, egg, Chinese chives, beansprouts and a few pork lard crisps (no lap cheong though).

The taste was just so-so but the tiny sihum they used was a real shocker!  You see the two tiny sihum I laid on top of the prawn...that's to show you just how tiny the cockles were compared to the small prawn.  If they have the intention of using such puny cockles...they might as well not give any! >:(

I also packed their Salted Fish Fried Rice @ RM9 once which fared worst than their char kway teow.  Again, one prawn with poor quality salted fish and very little of it as well.  You can safely skip this stall.

The Fish Ball Noodles @ RM8 was filled with bouncy textured fish balls and fish cake slices that tasted alright but were cut incredibly thin.  The soup base was immensely bland too.

I guess if you've lost your tastebuds and want something ching tasting (and I mean really subtle), this may fit the bill.  Not my kind of fish ball mee...and no where near my gold standard fish ball noodles from Yin Kee.

The packed Roasted Chicken Rice @ RM8 (with added chicken liver) was also rather ordinary tasting. Besides these, I noticed a few other stalls selling chee cheong fun (by the same curry mee seller) fish head noodles, localised western meals, a siu chow selling stir-fried noodles and one-dish rice (cooked by a foreigner), pork noodles and pan mee (the latter two has since closed).  I guess it's not easy trying to compete with the best seller (the curry mee) here.  Some of these stalls were really quiet.

The Kopi-O-Ping here @ RM2.80 has a funny name (listed in the receipt as Bruce Lee coffee) and it was a more than decent cup/glass of kopi-o that's still reasonably priced...and still comes in a glass (unlike those modern kopitiams that like to charge around RM4 now!).

I found this mural painted on one of the shop's side walls.  I suppose this is great for photo taking enthusiasts who love this kind of thing posted on their Facebook or Instagram.

My Personal Opinion

We've been searching for a good curry mee near us and I'm delighted to have found a worthy one which we can have regularly due to its proximity to where we stay (and I have a food business owner to thank for her recommendation).

It may not have lived up to our gold standard curry mee but it certainly deserves billing for being more than a decent one.  The curry mee with chicken, in my opinion, trumped the versions with siew yuk or char siew.  I also like the plentiful vegetables of potato, long beans and brinjal in this one.

However, the rest of the fare from this coffee shop isn't all that exciting, so I'd recommend coming here for the curry mee only (which seems to be the most popular stall here anyway)...and that's what I've been having ever since (in case you didn't notice the many photos of the curry mee)...lol! ;)  P/S: And oh, if you're wondering why the shop's name is "Steam Delicious", that's because there used to be a tai chow place in the evenings but now no longer open at night.  In a recent visit to the shop, a new tai chow has opened in its place.

Restoran Steam Delicious

39G Jalan Lembah Maju 3/3

Taman Lembah Maju

56100 Kuala Lumpur

Tel: 016-932 0638