Wah Cheong (Wantan Mee) @ Sec 17 PJ

After having a 'not-so-fulfilling' wantan mee at Lucky Coffee Shop (luckily the chee tow tong or pig stomach soup saved the day), we ventured next door to Wah Cheong Coffee Shop @ Section 17 PJ the following Sunday morning for our breakfast fix.

So, we went straight for the wantan mee stall and I noticed that there was a sign at their stall which says that their noodles do not contain boric acid and benzoic acid (food preservatives...yay!).

This was my son's order of Wantan Mee with Char Siew & Wantans @ RM5.  The noodles were springy and the black sauce may look a bit much (from the pic) but was not once you mixed it in with the noodles.  The char siew was fairly ordinary.
 

The wantans which I didn't taste.

I chose the Wantan Mee with Braised Chicken Feet & Mushrooms @ RM6.  It was again decent though I've had better chicken feet elsewhere.  [#Warning: The lady boss is not particularly 'friendly'.]

 

My husband had the Curry Wantan Mee @ RM5 and the version here is pretty simple, you'll get just chopped (white) chicken and "tofu pok" (bean curd puffs) and that's it.....no pig skin, cockles, long beans and all that stuff.  Oh, of course, there's bean sprouts but I never ever put bean sprouts in my curry mee (especially if the noodle of choice is wantan noodle).

I actually packed one for my lunch (later) as I wanted to try the curry wantan mee as well.  I would say this stall's version of curry broth is one that is light and not like the creamy ones (with loads of coconut milk).  I felt that, flavour wise, it was quite decent although the curry was lighter.  If you like your broth lighter (as I know some would), then this may well suit you.  My husband likes the thick creamy ones and his favourite (and mine) is still the one from Imbi's Mei Sin (which we now use to compare all other curry noodles).

 

The chicken rice, char siew and siew yoke stall here is also quite popular.  We also ordered a plate of Siew Yoke @ RM12 for sharing.  As you can see from the pic, the pieces of siew yoke are rather 'long' and meaty...so, again, if you like your siew yoke meaty, without the 'melt-on-your-tongue' fatty bits, then you may like this.  The skin was nice and crunchy but, for me, I found the siew yoke average at best.

My Personal Opinion

The wantan mee at this coffee shop is one of the better known wantan mee stalls in the vicinity of the Section 17 market which is considered a good eat by many.

Other than the wantan mee (which is probably the most popular stall here), I noticed the chee yuk yuen fun also has a fair share of patrons.  I'll try that next.

(Kedai Kopi) Wah Cheong

Jalan 17/29 Section 17
46400 Petaling Jaya
Selangor
 

Revisit: Fisherman's Cove @ Starhill

After an impressive visit to Fisherman's Cove @ Starhill some months back, I was presented with another opportunity to dine there again through discount vouchers offered by a group buying site.  Obviously, I was not going to let the opportunity slip by since I was eager to savour their food again after my (previous) very enjoyable and satisfying dining experience (read my earlier post here).

Since this is a revisit, let's not waste time and get straight to the food.  Once we've placed our orders, we were served with some really good complimentary bread.  

The piping hot white bread (this time) was even better (very crispy to the bite) while the wholemeal bread was equally good and fragrant (from the sesame seeds).  The complimentary breads, which came with a good quality olive oil + balsamic vinegar dip (not the usual butter), were top-notch!  The breads must be good because the diners at the next table requested for more refills of the bread!

We're off to another good start!

 

Our first starter was the Deep Fried Calamari with Sweet Turnips & Mint Salad @ RM28.  This was battered and deep fried calamari (or more commonly known as squid) served with the clean crisp freshness of the sweet turnips (in some kind of tangy mayo sauce).  I had asked for the wait staff to omit the mint salad (coz you know how much I hate mint) and it came with some super thin slices of radish and carrot instead.

Though the calamari batter was a bit thick, it was still a decent starter.  For sure, it can't beat the standard of the fried calamari we had at Angus House (a standard I now use to judge all other calamari).

I chose the Crispy Confit of Duck Leg with Pickled Kyuri & Plum @ RM28 as our next starter.  What is confit of duck?  It's just a fancy French technique to cook the duck in its own fat.  Traditionally, the meat is salt-cured (or you can also skip the salt-curing stage) for a period of time and then slowly poached in its rendered fat at a low temperature until cooked.  The confit of duck leg is usually then pan-fried or grilled for a well-browned and crisp texture.

For this version, the meat pieces were later fried (as it had a crisp texture) and was served with some pickled kyuri (Japanese cucumbers).  The julienned strips of cucumber were crunchy and the accompanying sauce was good (don't know what it's made from...plum, maybe?) when paired with the slightly crisp duck leg slices.

However, I must admit that both these starter choices were not as good as the ones we had on our previous visit....probably because I came with a much higher expectation (this time) as a result of our last meal here.  But, they were still more than decent starters.

For our main courses, we started off with the Honey Glazed Fillet of Cod with Mushroom & Blue Lobster Sauce @ RM96.  This was a good-sized portion of cod fillet, glazed with honey, and served with button and fresh shitake mushrooms in a heavenly lobster sauce.  [#Note: This strained broth has probably been through hours of painstaking boiling and reducing with lobster (and other crustaceans) heads and shells.]  You can definitely taste the robust lobster flavour in the sauce (which was not too thick or too thin), just perfect.....it was simply divine!

Just look at the beautiful caramelisation of the honey on top of the cod fillet...that's a little piece of heaven right there!  The beautiful sear (and colour), the sweetness of the (super fresh) cod fish flesh and depth of flavour from the blue lobster sauce worked in unison to bring out the absolutely amazing taste of the dish.  [#Tip: For me, the best cut of fish (or any fish for that matter) to eat is to have a 'just-the-right-thickness' fillet coz a 'too-thin' cut gets overcooked very easily.]  This was, by far, the best piece of cod I've had the pleasure of eating.  This cod fillet was super fresh and cooked right (unlike the ones I had in Ming Court and a far cry from the ones in Jaya Grocer/Fresco).  I just can't stop gushing about this cod...it was pure perfection!

The main course came with a side of Seasonal Vegetables made up of broccoli, squash, Japanese cucumber, tomatoes, sugar snap peas, carrot and sautéed button mushrooms.  I especially enjoyed the sugar snap peas and the tiny tomatoes (don't know what kind they were but they were sweet-tasting and juicy as opposed to the normal kind which is usually sourish).  It was fresh, it was a colourful medley of vegetables.....it was summer in a bowl!

Our next main dish was the Crispy Fillet of Threadfin with Coriander-Chilli-Lime Sauce @ RM86 served with a potato mash, which came out smooth, creamy and buttery...and utterly delicious.  The coriander-chilli-lime mix was another 'thumbs-up' sauce (much like a sweet-sour sauce, only better).  The sauce was beautifully balanced with the tartness from the blitzed-up tomatoes, the acidity from the lime, the (slight) heat from the (softened) chilli bell peppers and the lovely fragrance from the coriander.
 

The 2 fairly good-sized pieces of threadfin fillets were lightly pan-fried with the edges just slightly crisp.  The threadfin (or otherwise known locally as "ikan kurau" or "ma yau yu") was so fresh that the delicate flavour of the flesh really comes true when you bite into it.  It was again another '#ewew-approved' dish.
 

This also came with a side of Seasonal Vegetables (only minus the Japanese cucumber and lovely tomatoes).

Our choice of freshly squeezed juices for the evening were Fresh Mango Juice @ RM18 and Fresh Orange Juice also @ RM18.  Though I liked the intense mango flavour, I didn't appreciate that it was thick, so I asked for some ice (this time) to dilute it to more of a juice (which I liked).

Although RM18 may seem pricey for a glass of fruit juice, it was a good glass of juice full of fresh mango (and orange) flavours.  It was well worth the price and better than paying RM16 for a glass of Evian water (we were 'smarter' this time round and politely refused the waiter when he asked if we'd like some distilled or sparkling water again...hehe)!

My Personal Opinion

Deliciousness is when preparation and ingredients meet---fresh quality ingredients.... respectably executed! 

The food was again outstanding and the tantalising menu with captivating flavours excited my senses.

To eat here, the average 'damage' is about RM100 per person (with discounts) but may have to fork out between RM150 - RM200 per person if you pay full prices (which I feel it's still worth it if it's within your budget).  But do be forewarned that the portion sizes are rather small and (therefore) more suited for small (to medium-sized) eaters or those who prefer quality over quantity (like me).  Knowing that I only paid half price for the (truly fantastic) cod, I'm absolutely thrilled....even if I had to pay full prices, I would still be ecstatic!

Will I return?....In a heartbeat!!...You'll exit with a full (and satisfying) belly but an empty wallet!

What I absolutely loved:  Their super fresh seafood (especially fish) was excellent stuff, top of its game!  The mains were outstanding (yet again)...absolutely loved the fillet of cod and threadfin. 

What I enjoyed:  The starters were good.....just not as good as the ones on my the previous visit.

What I noticed and didn't like:  Their menu has changed slightly and the prices have gone up a little (since my last visit about 5 months ago).  I'm not thrilled that the prices are now even more beyond my budget......T_T

Fisherman's Cove (Revisit)
LG10 Feast Floor Starhill Gallery
181 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: 03-2782 3848
 

Lucky Coffee Shop (Pig Stomach Soup) @ Sec 17 PJ

I came to Lucky Coffee Shop @ Section 17 PJ to check out a bowl of "chee yuk yuen fun" (pork ball noodles) with a 'twist' that I read in the Star newspapers recently.

The famous writer also stated that the wantan mee stall in this coffee shop (in an earlier article in November 2013) as one of his favourite and regular wantan mee stalls in PJ, with special mention of the "toong ku kai keok meen" (wantan mee with braised chicken feet and mushrooms).

First up, I tried the chee yuk yuen fun (dry version) @ RM5 and it was pretty decent.  The "hor fun" (flat rice noodles) was smooth with a good flavour from the dark and light soy mixed with minced pork.  But the "siew cheong" (aka roasted Chinese sausages) was below par coz their version is in a lighter shade of red (and so does not have the dark caramelised flavour that I liked).

It came with some chee yuk yuen in a soup with a 'twist', the twist here being the soup is peppery instead of the normal "ching tong" (clear) soup base you usually get at other places selling the same type of noodles.  The pork balls were alright.

A further 'twist' would be that you can order a bowl of peppery "chee tow tong" (pig's stomach in peppery soup) or you can ask to add the extra ingredients of chee tow with your bowl of chee yuk yuen fun.

I decided to call a separate bowl of chee tow tong @ RM7 which came with slices of pig stomach and intestines (the multi-layered type which I like) in a hot peppery soup with a sprinkle of spring onions.  The pig stomach and intestines were tender enough but pretty scarce (I could only find 3 slices of pig intestines and about 7-8 slices of pig stomach) in the bowl.  As for the soup, the peppery level (on a scale of 1-10)...was about 5/10 though I'd prefer mine to have a bit more of a kick (like 8/10)!  It's not easy to find a good bowl of chee tow tong nowadays and (overall) this one was quite good (if only it was more peppery).

I also "ta pau" (packed) the wantan mee with "char siew" and braised chicken feet @ RM6 to try at home since it was also recommended by the writer.  This wantan mee version is rather dry though the noodles do not stick together.  The sauce is very subtle and you won't find your noodles drowning in sauce here.  The braised chicken feet were just ok (I've had better chicken feet from before). 

The char siew, on the other hand, was pretty hopeless, it was lean and dry.....and entirely lacking in any taste whatsoever!  This will definitely not make it to my list of favourite wantan mee stalls as I've eaten way better wantan mee than this (like the one from Chan Meng Kee and some others from PJ as well which I will share later).

[#Note: Maybe this is not the same stall the writer was referring to...changed owner, perhaps?  Also, this was the coffee shop where the wantan mee seller poured hot water on a stray dog some 2 years back which created such a backlash in the newspapers then.  I was aware of the story but didn't know that this was the very same shop (until after I've eaten here).  Whether this was the same wantan mee seller or not, I'm never ever gonna eat here again (even if it was good) coz I simply don't care for people who are cruel to animals.]

My Personal Opinion

If you like tender pig stomach and intestines, with a lower degree of pepperiness, then this chee tow tong may well suit you.  Eat this together with the chee yuk yuen fun which is pretty decent as well.

Just forget about the wantan mee!

(Kedai Kopi) Lucky

Jalan 17/29 Section 17
46400 Petaling Jaya
Selangor

Din Tai Fung @ Pavilion

Din Tai Fung @ Pavilion has been one of my favourite restaurants to have Xiao Long Bao (steamed Shanghainese dumplings) and this place is infamous for these little morsels of goodness.
 

This popular, award-winning restaurant of Taiwanese origin arguably serves one of the best Xiao Long Bao in town.  You can see the delicate process of making XLB from its trademark open kitchen.

If you happen to sit at the inner part of the restaurant, you'll find these black and white (almost stencil-like) drawings adorned on the walls which looks pretty neat.

Here are some of the condiments/sauces to accompany your food...soya sauce, black vinegar and their inhouse chili oil (which is quite fiery) but not particularly "hebat" (fantastic).

You can't come to Din Tai Fung and not order their world famous Xiao Long Bao (XLB) @ RM10.90 (for 6 pcs) or RM12.90 (for 8 pcs).  Each XLB comes consistently presented in 18 exquisite folds and is freshly made to order.  The dumpling skin is of the right thickness (or thinness in this case) and the pork and broth are steamed to perfection. 

The XLB is served with julienned strips of fresh ginger to which you can add a dash of black vinegar and soya sauce (if you like) but I omit the soya sauce.

Now, we're ready to eat.  I like to poke a hole in the dumpling and let the broth flow out onto the spoon and sip the broth first.  The reason for this is because the broth is quite hot (and I don't want to accidentally burn my tongue) plus I like to sip the clear, juicy broth on its own to savour the clean flavours.

Next, I'll add some shredded fresh ginger (that has already been steeped in a little vinegar) and this makes it into a perfect bite.  I don't know about you but this is how I like to eat my XLB.  [#Note: However, according to some blog, this is the wrong way to enjoy the dumpling.  It seems we are supposed to 1) poke a hole, 2) let the broth flow out onto the spoon, 3) add the ginger, vinegar and soya sauce (and the ratio is supposedly 3 parts vinegar to one part soya sauce) and 4) eat it in one bite.....but, hey, life shouldn't have to be that complicated...over a XLB!]  

As far as I'm concerned, there's no right or wrong way to eat this dumpling.  What the heck...eat it in whatever way you like....and that's the right way!  [#Tip: But I do have one recommendation though and that is, if you intend to eat more than one basket, don't order them all at one go coz once they are cold, they're not as good.]  

I also ordered the Truffle Xiao Long Bao @ RM15.50 (for 2 pcs) just for the added luxury to see what it tastes like.  In the description of the dish, they say they use a blend of black and white truffle to complement the natural flavours of the pork.

The addition of this thin slice of truffle gave the XLB an earthy and intense mushroom flavour.  It tasted really good and was even better than the normal XLB.  But, at almost RM8 a bite, it's one costly bite...but a pleasurable one!  

This is a brighter snapshot of the Truffle XLB so that you can see the piece of truffle clearly.  [#Tip: For best results, I would suggest that you eat this one as it is to get the full aroma of the truffle.  I tried one with the usual ginger and vinegar but the combo didn't quite work.]

If you're looking for a stand-alone dish, then the Pork Chop Fried Rice @ RM17 will be a good choice.  This is just a plate of rice fried simply with egg and scallions...simple but clean flavours and a dish that kids will certainly enjoy!

The fried rice comes with its signature pork chop (served separately).  The pork chop was lightly seasoned and had a nice crisp on the outside.  I like this pork chop (which is lesser spiced) as opposed to the famous Macau pork chops (which I find too heavily flavoured with 5-spice powder).

Another stand-alone dish (for beef lovers) is the Braised Beef La Mian @ RM18.  The beef was braised till very tender and the broth was full of beefy flavours with a very slight hint of spiciness which added another dimension to the taste of the soup.  The only thing that didn't appeal to me was the beef tendons as I don't like to eat gelatinous and 'wobbly' textured stuff (although some I'm sure would swear that it's good stuff).

Our next dish, the House Special Steamed Chicken Soup @ RM13.80 was a soothing chicken soup for the soul.  The soup, that has been double-boiled for hours (with a slice of ginger and the white part of a stalk of spring onion), was clear with an intense chicken flavour. The chicken pieces were so tender and just falling off the bones.  I love this soup to bits!  It's a bowl of love...it's warm, it's comforting, it's delicious.  [#Tip: For a heartier meal, you can opt for the Steamed Chicken Soup with La Mian.]

I also ordered the Shanghai Style Deep Fried Fish @ RM20 which comprised of slices of fried fish in a sticky, sweetish sauce.  This dish should appeal to kids (coz it's fried and it's sweet) although I found it just so-so.

This is the House Special Tofu @ RM18 which is made inhouse and though it's a bit pricey for just 4 pcs of tofu, it was worth it.  The tofu was superbly silky smooth on the inside with a delicate fried texture on the outside (and what looked like seaweed flakes on top).  It comes with some braised Chinese mushrooms and vegetables in an oyster-based sauce that has an intense mushroom flavour.  It was super tasty and ideal to be eaten with white rice (and should be a hit with kids too).

For our final dish, I ordered a vegetable to complete our meal and settled for the Fried Baby Green Beans with Minced Pork @ RM18.  This dish is rather similar to Esquire Kitchen's Fried French Beans except the former uses normal green beans while Din Tai Fung uses baby green beans which are more crunchy to the bite.  However, it lacked the fragrance of the charred green beans and the saltiness of the "char choy" (preserved Sichuan vegetable) in the minced pork like the one from Esquire Kitchen (which I preferred more).
 

My Personal Opinion
 

Their infamous and 'must-order' Xiao Long Bao is definitely one of the better ones among its competitors.

What I really liked:  Xiao Long Bao (especially the Truffle Xiao Long Bao), Steamed Chicken Soup, Fried Pork Chop and the House Special Tofu.

What I didn't like:  Haven't come across a dish that I didn't like so far though some dishes could be better.  Only grouse I've got is that they don't 'service' you when it comes to settlement of bills (you have to queue up at the cashier counter).

Din Tai Fung Restaurant 
6.01.05 Level 6 Pavilion KL
168 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: 03-2148 8292

'No Name' Eatery ("King Chai Mai Fun") @ Pandan Indah

If you're looking for a simple breakfast, then this place selling "king chai mai fun" (very affordable meehoon) and other cheap eats is the place to be.

This place, which has no name, is not quite a stall but also not quite a coffee shop.  I guess I'll refer to this small place as 'No Name' Eatery @ Pandan Indah (which is next to Skynet Courier Services).  The owners say they don't need a name for their shop as they cater mainly to their regular customers (who already know who they are and where to find them).   

This shop has a very limited menu of 7 items only on a daily basis...and that's it!

First up, the Fried Meehoon/Mee (small) @ RM2.20 (or RM2.40 if you 'take-away') is one of the tastiest "king chai mai fun" (very affordable meehoon) I've eaten.  It may be one of the simplest dishes to eat, as it's just meehoon and bean sprouts (and nothing else), but cooking it is not that simple (actually takes quite a bit of skill to fry it well).

This Nasi Lemak @ RM1.50 is just a plain nasi lemak with a small piece of hard-boiled egg and some peanuts only (and nothing else) but what makes this simply irresistible is the incredible "ikan bilis sambal" (chilli paste with anchovies) that comes along with it.  [#Note: I stand corrected from my earlier comments that the Chinese simply can't make a good nasi lemak sambal coz this one did, they're the exception.]

But, be forewarned, this is one fiery sambal but it's so addictive that you'll want to eat more than one packet (for those who can take the spiciness).  So, make sure you have a drink on hand to quench down the spiciness.

For me, I always have a glass of Iced Nescafe @ RM2.50 to 'put out the fire' in my mouth!

The Steamed Glutinous Rice @ RM2.80 has bits of chopped "lap mei" (Chinese waxed meats) and dried prawns in it with some peanuts and spring onions as garnish.  The glutinous rice grains are steamed till soft and you can eat this with "teem cheong" (some kind of black sweet sauce) or (like me) with a bit of sambal.

Their "Wu Tao Gou" (Taro or Yam Cake) @ RM1.40/pc, for me, is the least tasty item on their menu.

The Steamed "Chee Cheong Fun" Roll (Rice Noodle Roll) @ RM1.40/pc is a cross between a chee cheong fun roll and a "popiah" (spring roll).  It's your usual popiah filling (of shredded Chinese turnip and carrot) wrapped in a chee cheong fun skin.  Sprinkle some fried shallots, chopped spring onions and eat it with a dash of soya sauce...lovely!

The Fried Popiah @ RM1.40/pc has the same filling as the chee cheong fun roll except this version is deep fried instead.

As the popiah skin is quite thick, the skin, after frying, though somewhat crispy (but not for long), is a bit hard.  The steamed version is much better.

The Porridge (small) @ RM1.70 is another favourite of mine as it tastes 'home cooked'...just like the ones our moms use to make for us.  If you like your porridge more watery (like me), this will be 'right up your alley' (if only they learn not to be so 'heavy-handed' with the white pepper, it would have been 'loads' better).  You'll find strands of shredded chicken, crab sticks and fried vermicelli, bits of dried "hoe see" (dried oyster) and scallop and soft peanuts in this porridge.

My Personal Opinion

To kiss....err, I mean 'keep it short and simple' (just like their menu).....everything here is cheap and good to eat!

My favourites are the Nasi Lemak, Fried Meehoon and Porridge...and least favourites --- the Fried Popiah and Wu Tao Gou.

'No Name' Eatery
11AG Jalan Pandan Indah 1/23D
Pandan Indah
55100 Kuala Lumpur