Mamak Bistro @ Port Dickson

After about 25 minutes of aimless driving around the 8th – 9th mile of PD looking for a decent place to have breakfast, the impatient look on the faces had begun to show  as the hungry tummies were screaming for food. Well, it was way past brekkie time! 

As we were about to give up looking around that area, a Chinese coffee shop with a large group seated at the patio loomed into sight, along with a Mamak Bistro next to it. We parked our car and walked into the coffee shop expecting some hot soupy noodles or maybe chicken rice? Nothing of that sort to be seen but instead, they offer economy rice, chee cheong fun and curry laksa. Nothing seemed appetizing, so we walked over to the Mamak Bistro which seemed much cleaner, friendlier and a more accommodating eatery compared to the former. There were more customers inside comparing to the Chinese coffee shop next door. 

IMG_1058Roti Telur @ RM 2.00 ~ I ordered roti canai for wifey at first but I quickly made a change to roti telur as the last few pieces of roti canai looked like they have seen better days. For me, the cardinal rule is that the roti canai/telur must be crispy, fresh and hot from the flat round steel plate. If it meets all these simple rules, I will eat it with gusto. Here, the roti telur met my expectation. The fish curry wasn’t bad either. At least it was served piping hot. 

IMG_1059Maggi Mee Goreng @ RM 3.50 ~ I ordered this for E and emphasized “no chilli” but the moment I saw it I knew they did not use any chilli but instead, the curry powder that came in the pack of instant noodle. The curry powder means spicy, is it not? As E can’t take any spicy stuff, he exchanged this for wifey’s roti telur. Thank you Mr. Aneh!( %^!#)

The Maggi mee goreng wasn’t as scrumptious as we had wanted it to be, but this is Port Dickson and not KL  where high standards are taken for granted. 

IMG_1062Maggi Mee Goreng Pedas @ RM 3.50 ~ The difference between this and E’s Maggi Mee Goreng is that 2 pieces of bird’s eye chilli! Now I wanna laugh! 

IMG_1063Fried Chicken @ RM 3.00 ~ Marinated in some special spice, the chicken is succulent with crispy skin but it was not hot as I wanted it to be otherwise, it’ll definitely taste much better.

IMG_1066Mee Goreng @ RM 3.50 ~ Fried using yellow noodles, cabbage and cuts of tofu, this was not that bad. In fact it was hot and robust. Just give the lime a squeeze to add a citrusy zest to the dish and it can taste so much better! 

IMG_1067Teh Ais @ Teh Tarik @ RM 1.50/RM 1.20 ~  Teh tarik is a tad too sweet. Malaysian Indian restaurants are often very generous with sugar. They seem to think everybody is out of energy! 

 IMG_1069I suspect  this outlet hasn’t been around that long. The yellow plastic chairs looked fairly new, even the yellow paint on the walls looked fresh and the place is rather empty amidst the fact that it’s b’fast hours. 

Even though it wasn’t packed, I suppose that business would pick up towards the evening when students from Politeknik PD across the road has more leisure time to have a glass of teh tarik and a plate of roti canai with friends at Mamak Bistro.

  • Mamak Bistro
  • Jalan Politeknik 4
  • Taman Politeknik
  • 71050 Port Dickson
  • Negeri Sembilan.
  • GPS Coordinates
  • N02°26.397  E101°51.837
Posted in Ayam Goreng Berempah, Chicken Curry, Fish Head, Fish Head Curry, Fried Rice, Indian, Mutton Curry, Nasi Kandar, Nasi Lemak, Port Dickson, Roti Canai, Roti Prata, Uncategorized | 6 Comments

Xin Xiang Gang @ Lukut, Port Dickson

After a good swim at the resort pool, we were truly hungry and set out for dinner. We did some searching nearby the resort but decided to go to Lukut town itself where there are more choice to offer in terms of restaurants. We’ve tried Soon Huat the previous time and heard that this place Xin Xiang Gang is worth a try by a friend who is a local. We reached XXG slightly over 6.00 pm and there was already a small crowd. I was told that this place is seriously packed during dinner. XXG is a restaurant (more like a road side  shack built under zinc roof)  that serves typical chu char dishes. Common seafood is available too. This place also offers other dishes from stalls operated by various traders.

IMG_0963The crowd is building up even before dinner time at this eatery…

IMG_0975The place had a rather run-down facade and the interior was a simple set-up of tables with plastic chairs and walls decorated with a mish-mash of posters. The set-up bespoke the fact that you were there for the food and not the atmosphere.

IMG_0969Our order was taken promptly once we were seated.  While waiting I noticed a Malay lady (Cik Junedi) firing up the charcoal stove and getting ready for business. Without hesitation, I placed order for 10 sticks of the chicken sate.

IMG_0970The heat is on…

IMG_0979Choice of Sate Ayam, Kambing & Daging @ RM 0.60/0.80/0.80/stick ~

IMG_0984Ketupat @ RM 1.00/pc ~ This is basically the starchy carbohydrate to accompany and complete your meal of satay with peanut sauce. Ketupat is also served with cubed pieces of red onion and cucumber to dip in the peanut sauce and accent the flavour of the satay.

IMG_0999Cik Junedi was seen fanning away at the coals and creating spectacular shows of erupting flames as she sizzles the satay. The aroma alone was enough to draw the crowd. Sticks of satay were grilled in view of customers. It did not take long for Junedi to walk around taking orders and very soon our sticks of satays were served and ready to be devoured.

IMG_1019Sate Ayam @ RM 0.60 ~ This was good and we hardly detected any chicken fats on it.  Delicious, moist, meaty and not at all burnt tasting despite the charred marks. The flavour of the marinade was rich, the spices full-bodied without overwhelming the tongue. Best of all, the marinade didn’t mask the flavour of the chicken. It was a lovely balance. The peanut sauce on the other hand was a little different from those in KL in terms of color but was fulfilling all the same. 

IMG_1039Marmite Spare Ribs @ RM 12.00 ~ Another dish that is bursting with flavour. Full of wok-hei and the ribs were deboned, served in a nice bite size and made easier to savour.  Devoid of any porky smell these were aromatic and had the right amount of sweetness and some crunch from the sesame seeds.

IMG_1035Homemade Hot Plate Bean curd @ RM 6.00 ~ Sizzling pan with cubes of soft, silky homemade tofu are cooked with minced meat and thickened gravy with egg. This was good and makes you ask for more rice.

IMG_1040Steamed Tilapia in Soy Sauce @ RM 25.00 ~ Fresh fish, no ‘fishy’ smell and was steamed just timely to maintain the softness of the fish meat. Sauce of the fish are well concocted. What more can I ask for from a nicely steamed fish? Just yummy!   

IMG_1028In addition to satay, the other item that is available here is the ikan panggang, which is a common and popular dish you will find, particularly in coastal and riverine areas. 

Customers can choose from an array of fish such as pomfret, stingray  seabass, red snapper and grouper to name a few, as well as others seafood cuttlefish, prawns and shellfish.  

IMG_1048Grilled Stingray @ RM 15.00 ~ Served on banana leaf, the portion above may look skimpy, but that’s only because we ordered the smallest portion. Come to think of it, most of the grilled seafood stalls these days sell their stingray from RM 12.00 onwards. We seldom see anything cheaper than that and it’s definitely not cheap to have it here either despite the fact that Lukut being a small town. Smaller place means cheaper price, no?

The stingray here is soft, tender and fresh, and comes with a vast amount of that empowering sambal chilli paste ala tom yam flavor! Honestly, we didn’t enjoy the taste of the sambal a bit. It was a pity to have the sambal spoiling the fresh stingray. 

IMG_1030Grilled seafood stall opens daily except on Wednesdays from 1700 to 2300.

Ikan bakar comes with tom yam flavoured sambal mixed with onion and chilli. Most customers find this sauce spicy and delicious but we felt otherwise.

Overall dining experience was good except for the grilled stringray which fell under the so-so catergory, but the rest certainly deserve praises. Definitely a recommended place to have a simple yet delicious dinner which also comes with a fairly reasonable price.

Finding this place is no big task as XXG is located just across Giant Hypermart  on the main road of Lukut town. 

I will certainly come back but to another competitor of XXG, Fatt Kee Restaurant, which is just a few doors away. The crowd over at FK was pretty overwhelming and that caught my attention. Do take note that FK’s is off on Wednesdays. (012-627 5766/662 5949)

  • Restoran Xin Xiang Gang
  • Lot 4682 , No. 10, Jalan Seremban
  • 71010 Kuala Lukut
  • Port Dickson
  • Negeri Sembilan.
  • Mobile – 012-3322 919
  • Business hours – 1700-2330
  • Closed – Mondays
  • GPS Coordinates
  • N02°33.743  E101°48.842
Posted in Chinese, Chinese Tea, Chu Char, Fried Rice, Hakka, Home Cooked, Lukut, Port Dickson, Sate, Steam, Steamed Fish | 12 Comments

Mei Jing Restaurant (美景海鲜村) @ Lukut, Port Dickson

It has been a while since we last visited Port Dickson so we did a last minute planning a head down south for a short holiday. We reached around noon and since checking in time to the resort we booked is another hour away, we thought we should kill some time by having lunch first. 

We barely have any idea to which restaurant we should go, therefore we just choose randomly. There was this Lucky King Bun along the road which is  famous for its curry bun with  some fillings like spare ribs or curry chicken encased within. Since wifey weren’t too keen we drove further down and spotted this restaurant across the road. The  signboard was very visible and caught our attention.

IMG_0797We were greeted by the lady boss which has this “air” on her face. She showed us the way to the first floor. Our order was taken and w/o any smile on her face, she walked off and was never seen again. It could be because we did not order any fish, prawns or other expensive items on the menu which she recommended, hence that attitude. Anyway, we were glad to see the back of her. 

IMG_0784Upstairs is twice as big, looked like a proper Chinese restaurant – fully air-conditioned, clean & comfortable but have this musty smell from the table cloth. 

IMG_0787Wat Tan Hor (滑蛋河) @ RM 5.00/pax – The first to arrive was this half dead unappetizing plate of noodle. This plate of noodle exudes creativity, flavour and quality. Well, let me tell you.. It taste just like how it looked!  I wish I’d never ordered this! 

IMG_0792Yangzhou Fried Rice (揚州炒飯) @ RM 5.00/pax – This wasn’t too bad.  The grains are well textured, plump and full of wok hei. Other ingredients such as green beans, char siew , egg and sliced carrot complimented this simple yet flavorful plate of fried rice really well. 

IMG_0795Singapore Fried Mee Hoon (星洲米粉) @ RM 5.00/pax ~ Comprises of bean sprouts, sliced carrots, cabbage, onions, egg and char siew bits, each strand of the mee hoon is coated with flavour albeit the fact that being a tad oily. Guess that is the thumb of rule for dishing out a good plate of mee hoon. Lacked of oil will make it lumpy. It was tasty nonetheless! 

Besides those ordinary dishes I ordered, Mei Jing actually caters more towards scrumptious meal for its patrons, and there is a wide selection of dishes to be selected from the menu. Some of the must-tries in this restaurant include Salted Egg Yolk Crab, Belacan Paku Pakis (Wild Fern Shoots), Honey Pork Ribs, Butter Milk Deep Fried Squid & Minced Meat Bean curd  .  These are some of the few popular dishes of this restaurant.

  • Restoran Mei Jing (美景海鲜村)
  • No. 3A, Pasar Baru
  • 71010 Lukut, Port Dickson
  • Tel – 06-651 7958
  • Mobile – 018-376 4675 (Jess)/010-275 7904 (Jeff Lui)
  • Business hours – 1100-2300
  • GPS Coordinates
  • N02°33.980  E101°49.605
Posted in Assam Fish, Chicken Curry, Chinese, Chinese Tea, Chu Char, Claypot, Fried Hokkien Mee, Fried Hokkien Mee Hoon, Fried Rice, Hokkien, Lukut, Port Dickson, Seafood, Steamed Fish | 5 Comments

Hawker Fare @ Mei Sin Eating Shop, Jalan Imbi

Before I start the post, I would like to wish all our Muslim countrymen a “Selamat Hari Raya”!

It was a bright and sunny Sunday, what a good day to wake up with a smile. T has been craving for chicken rice for the past few weeks hence,  after our Sunday mass we went to our favourite Mei Sin in Medan Imbi, our weekend joint to savour our favorites.

Traffic was a breeze and  It was almost surreal to drive around town as the usual notorious traffic in KL had momentarily disappreared. It was quiet as many people have “balik kampung” to celebrate the Hari Raya holidays which stretched over the long weekend. It was such a pleasure to drive around with this kinda traffic but the traffic at Mei Sin eating shop is entirely opposite from what I experience just a few minutes ago on the road. The place was packed and we have to hoover around for a table. Yet, the vibe was a very leisurely Sunday  morning brekkie with neither a need to rush one’s meal.

Camera 360Chicken Rice (白切鸡饭) @ RM 6.00 ~ Chicken drumstick tastes good, firm, smooth and juicy.  It is not deliberately undercooked just for the extra tenderness. That being said,  you also won’t get any bloody sight from the bones of the chicken. Slightly pricey than the usual that’s for sure but you can appreciate the pleasure of enjoying it. On the other hand, the quality of the rice is a little below par. It would be great if the rice grains were seperate and cooked to perfection and tinged with a slight fragrance from the chicken broth. A must try nonetheless if you visit this place.

Char Kway Teow (炒粿条) (L) @ RM 5.5o ~ This delicious plate of “halal” Char Kway Teow is fulfilled with ingredients which is pleasantly fresh and brimming with that elusive wok hei and savoury flavour despite the fact that “NO PORK LARD” was used. The end product is a Char Kway Teow that was lively, smooth and infused with the umami flavour of the prawns which  were super fresh and wonderfully sweet but, the generousity of the stall owner is questionable as you may find only two pathetic prawns in a plate at most, a mid sized and a small one. Unbelievable but definitely worth overlooking the stinginess in exchange for a tasty plate of CKT!

Camera 360We ordered a dry version of hor fun for E to accompany his pork soup that he enjoyed most.  The fact that the hor fun were not tossed with excessive  amount of oil, nor black soy sauce but instead tossed in a light dressing of soy sauce and shallot oil, garnished a spoonful of crackling pork lards .

Pork Noodle (猪肉粉) @ RM 5.00 ~ This bowl of pork soup certainly looked very normal to me  until I have a sip of the soup with some minced meat, then it hit me – the soup is actually very rich and filled with the flavorful porky aroma. I bet the flavor was derived by simmering huge amount of pork bones for long hours. The meat was not tough but succulent and smooth while the vege is free from the green stench, crunchy and fresh. Worth a try but be prepared to wait as business is brisk with this particular stall.

Camera 360Kai Si Hor Fun (鸡丝河粉) @ RM 6.00 ~  Lou Yau Kee’s  who is famous for  churning out the velvety smooth signature “Kai Si Hor Fun” is another must try if you visit MS. The version here is  served  in a  dry version tossed in a dollop of specially brewed dark soy sauce before the hor fun is bathed in the gravy and garnished with lots of fried minced garlic which gives the ho fun a certain kick that you don’t get elsewhere. The hor fun is exceptionally smooth and not clumped together like a ball of string  which was great to slurp on. As a reminder, do ask for chicken drumstick otherwise you’ll be served with tough slices of chicken breast meat @ RM 1.00 less which makes a lotsa difference to this plate of signature dish from Ipoh.

Camera 360Wanton Noodle (云吞面) @ RM 5.00 ~ This used to be my favorite stall when the “old man” was manning it. These days the Indo maid does the job (standard dropped horrendously) while the “old man” sits around watching the day go by, but he does cook occasionally, that is if you are lucky catching him doing so! The noodles arrived a little soggy and the Char Siew was nothing much to shout about.  The wontons fell short too as they were tiny and the fillings were minimal. This was disappointing.

Ice Teh-si @ RM 1.80 ~ Liberal amount of evaporated milk and tea powder produces this “so-so” only chilled glass of tea. 

Mei Sin is an old school coffee shop  facing the bustling Medan Imbi and is adjacent to the Soo Kee. Business starts from 7am to 4pm daily, catering no-frills breakfast and lunch. They are off on Tuesdays. I believe that this could be the next best alternative around the area apart from Restoran Win Heng Seng which is famous for its Sam Kan Chong (三间庄) pork  noodle which is just around the corner.

  • Mei Sin Eating Shop 
  • N0. 16, Jalan Melati
  • Medan Imbi
  • Off Jalan Imbi
  • Kuala Lumpur.
  • Tel – 603-2142 6169
  • Business hours – 0700-1500
  • Closed – Tuesdays
  • GPS Coordinates
  • E03°08.644  E101°42.822
Posted in Char Koay Teow, Chee Cheong Fun, Chicken Rice, Curry Laksa, Hawker, Hor Fun, Imbi, Penang Prawn Noodle, Poached Chicken, Roast Pork, Steamed Chicken, Wan Tan Mee | 1 Comment

Hawker Fare @ Restoran Swee Hing (瑞兴茶餐室), Bandar Seri Petaling

Most people if not all have heard of Restoran Swee Hing in Overseas Union Garden. The name is synonymous with the famous wanton noodle which sells like hot cake on a normal day. However, good days never last as RSH was forced to move out after the building owner decided to turn the existing coffee shop into an office block. What seemed like a sad turn of events turned out to be a blessing in disguise, as their business improved tremendously after they relocated to their new premise in Bandar Seri Petaling.  (behind Ipoh Chicken Rice)

Seremban Siew Pao (芙蓉烧包) @ RM 1.30/pc ~ Always warm from the oven, this baked version of the steamed bun has a crispy exterior and filled with juicy and flavorful fillings. There’s a choice of pork or chicken, both selling at the same price. 

Curry Mee (咖喱麵) @ RM 5.00 ~  The taste of the soup was rich of coconut milk taste and aromatic. A spoonful of soup lends a swift spice on the tongue. I usually let the heat to calm down, just warm enough, before I head into the bowl in full throttle. This bowl of wonder came with long beans, tofu pok, bloody cockles and some sliced chicken. Taste wise I must agree it was above average, anytime better than those sold in normal hawker centers.

Pan Mee (板麺) @ 5.00 ~ Crispy anchovies, flavorful broth but with an aftermath of hankering thirst. MSG ladened!  Despite the hand-pulled noodles here is pretty smooth with some degree of elasticity and yield some toothsome bite, it’s still a far cry from those I had in Seri Kembangan. 

Pork Noodle (猪肉粉) @ RM 5.00 ~ There’s nothing commendable about this pork noodle. The broth is insipid and the pork balls have this very strong porky smell. Need I say more?

Duck Egg Char Koay Teow (鸭蛋炒粿条) @ RM 5.50 ~ I am without doubt impressed with the robust flavours and tastes presented in this dish. Just the right amount of fish sauce, not too salty, with a good dash of pepper to tickle the tastebuds. Duck egg was aromatic (only when eaten hot) and the ingredients to the kway teow ratio was also thoughtfully done. There was also a very generous serving of deep fried lard, probably the best part of the entire dish. 

Dry Curry Noodle (干咖喱麵)@ RM 5.00 ~ A thick thick layer of coconut milk sitting on top of the noodle was very evident and seductive. The richness of coconut milk is so potent that after a quick mix, everything becomes smooth and delicious.

Fishball Noodle (鱼丸粉) @ RM 5.00 ~ The fish balls are somewhat different from what you would normally have in Klang Valley, where the latter is usually firm and bouncy. Here, they are made to taste softer so if you are expecting the same you will be disappointed. Broth on the other hand is also less flavorful. In fact, it tasted bland! 

Wonton Noodle (云吞面) @ RM 5.50 ~  Business is brisk with this stall and you can see the big pile of wontan noodle ready to be cooked, so you could estimate the amount of customers in one day alone. I think that’s roughly triple the amount of a usual hawker would sell..

IMHO, there’s nothing fantastic about their wontan noodle except the noodle having this better texture than most of the stalls out there. The char siew was nothing to shout about as most of the parts are quite lean. I prefer mine with more fats and charred bits but since I was told they only have this cut when I ordered, I don’t have much choice do I?  The dry curry was a bad choice as it was overwhelmed only with curry powder taste! 

  • Restoran Swee Hing (瑞兴茶餐室)
  • No. 28, Jalan 14/149L, Zone P
  • Bandar Seri Petaling
  • 57000 Kuala Lumpur.
  • Business hours – 0700 – 1500/1700-2300
  • Closed – Wednesdays
  • GPS Coordinates
  • N03°04.260  E101°40.925
Posted in Bandar Seri Petaling, Char Koay Teow, Char Siew, Chee Cheong Fun, Chicken Rice, Claypot, Curry Laksa, Fishball noodle, Grill Chicken Wings, Hawker, Nyonya, Pan Mee, Pork Noodle, Roast Duck, Roast Pork, Sate, Wan Tan Mee, Western, Yong Tau Foo | 9 Comments

OK Seafood Porridge & Chicken Rice (OK 海鲜靓粥) @ SK

Good food requires a visit to the hidden back lanes or alleys to enjoy. OK Seafood Porridge & Chicken Rice, have been my go-to chicken rice stall and pepper pork soup for several years and I’ve yet to find another that compares in taste or enjoyment thus far in Seri Kembangan.

Here’s what the sell…

Hidden in one of the many look-alike lorongs in Seri Kembangan (behind the wet market) is OK Seafood Porridge & Chicken Rice, a humble little shack with a very good Poached Chicken rice, Pepperish Pork Soup and Seafood Porridge.

At most times, the wait wasn’t long, perhaps fifteen minutes max, but with the loud reception, merry-go-round fellow diners waiting their turns on cheap plastic stools and tables, that wait time is almost non-existent!

IMG_1296Pepper Pork Soup/辣汤@ RM 6.00/single serving ~ A must order whenever we dine in, let’s bathe with sweat during the meal; especially while sipping your hot soup. The soup was really spicy, not like chili spicy, but more like hot and burning sensation from the loaded pepper and ginger, at times chilli padi, all depending on how spicy you want it to be. (choice of mild, medium and very spicy when order) The clear soup is laden with various porcine goodness such as pork meat, liver and also sprigs of Chinese parsley. The use of claypot just top the hot and burning sensation with more heat and temperature increase. Intense, but in a really enjoyable way. 

IMG_1297If you don’t fancy the offal, you could always ask to change for pork belly and/ or kampong chicken! As for us, we had everything mixed in!

IMG_1288Poached Village Chicken/白切菜园鸡 @ RM 52.00/whole ~ The true hero of this place has to be the poached chicken. It ticks all the boxes in terms of cooking, moistness, yellowish gelatinous skin with its bouncy texture, and it is completely deboned right down to the wings. Garnished with bits of fried shallot and Chinese parsley but not before being drizzled lightly with a delectable soy sauce-based concoction. Every bite of the chicken is just pure satisfaction tasting the smooth tender tasty meat, oozing with flavourful juices. Eaten with their fragrant rice and excellent chilli sauce, this is certainly one of the best chicken rice I’ve ever tasted.

Other than serving  chickens in whole, they do cater for individual portion which starts at RM 5.00 to RM 6.00 a plate depending on which portion of the chicken you order. 

IMG_1290Chicken liver @ RM 1.00 ~ I am a big fan of chicken liver and this plate of  chook spare part was divine. Perfectly cooked moist liver and there’s something in the accompanying sauce which made everything tasted great. We asked for the recipe but was politely told to go to hell!

IMG_8827Beansprout @ RM 2.00 ~ The bean sprouts were quite normal in a way. They were juicy but not impressing me. It can be better and I believe you can easily find some places that will superior this without any problem.

Homemade chili sauce ~  Chilli sauce and dark soy sauce is a good condiment and a very important componet to the chicken.  Their chilli sauce is a perfect combination of chillies, garlic and lime, topped with ground ginger. 

Plain Porridge in Claypot @ RM 2.00 ~ Apart from chicken rice, porridge is also a hot favorite here. Besides serving plain porridge @ RM 2.00/claypot, other varieties such as paddy frog, sliced goby fish, fresh prawns and three styled eggs porridge are also available at different prices.

Very friendly stall owners. As we’re regulars, they often throw in some goodies to our orders.

If you’re looking for a plate of memorable chicken rice, lat tong or maybe congee and you’re happened to be in SK, OK is definitely a worthy a choice. Parking is no issue as there’s an ample one right across the stall. RM2 per entry, free if the unlicensed old lady decided to take a day off!

  • OK Seafood Porridge & Chicken Rice (OK 海鲜靓粥)
  • 1212, Jalan SK 10/8
  • 43300 Seri Kembangan
  • Selangor Darul Ehsan.
  • Mobile – 016-8315 140
  • Business hours – 0730-2130
  • Closed – Every Monday fortnight
  • GPS Coordinates
  • N03° 26.340  E101°42.787
Posted in Chicken Rice, Chinese, Chinese Tea, Claypot, Hawker, Herbal Chicken, Lat Tong, Pepper Pork Soup, Poached Chicken, Porridge, Seri Kembangan, Steamed Chicken | Leave a comment

Thai Corner Restaurant @ Subang USJ Taipan

Thai Corner, a Thai food restaurant which has been around for more than a decade and previously known as Thai Bali has certainly established itself as a Thai restaurant of choice and still commands a fair share of customers despite heavy competition  from the many other eateries within the USJ Taipan square.  

TB also appeals to all types as can be seen by the clientele from the young and trendy to the corporate suits; catering for a wide variety of palettes with their surprising and tasty ingredients. Its menu contains a choice of traditional Thai food as well as mixtures of Balinese food as the name of the restaurant suggests. (they are still using the old and worn out signage)

The restaurant is nicely decorated in Thai fashion and is divided into sections with an al fresco section for a nice chat with friends or maybe a  spot to have a puff on and before a meal. The interior of the restaurant is fuss-free and there is ample space between the shared dark wood furniture which adds something different to the atmosphere. The  interesting artifacts on the walls and the soft and natural colors make it a warm place to dine in.

Tom yam prawn & sotong @ RM 15.00 (s) ~  We were served the Tom Yam soup which was a consommé with a mix of seafood, mushrooms and of course, the prawns and sotong that was fresh and decently sized mixed with other exotic flavours from herbs and spices like lemon grass, tamarind, ginger, shallots, and of course the ubiquitous bird’s eye chillies. This is one of my favourite Thai dishes that features a lots of offal in a burning hot broth as it has all the elements that I like – spicy and sour. A Thai meal is never complete without a bowl of this fiery hot soup! 

The tomyam with its reddish and non-creamy stock is guaranteed to catapult your senses with its oomph. Prawns are perfect for tom yam goong because they give it a nice sweet seafood flavour.

Kerabu boneless chicken feet @ RM 9.00 (s) ~ Besides the tom yam, their Kerabu was also worth trying. It has a slight tinge of sourish and spicy taste mix with crunchy chicken feet skins and a fair amount of onion rings. This is definitely a  good appetizer of my choice to kick start my meal! 

Thai fish cake (Tod Man Pla) @ RM 14.50 ~  Light starter bite-sized springy pieces of fish cakes fused with the aromatic kaffir lime leaves and chopped sized green beans blends well with other complementary cuisines before an authentic Thai meal. The dipping sauce which consists of pickled cucumber, shredded onions and chillies goes really well with this less oily muncher and is certainly a must order! 

Sambal belacan ~ Chilli’s, roasted belacan and other ingredients are usually ground into a paste with lime juices incorporated into this condiment making it a subtle and fiery dipping. This definitely does not belong to the Thais, Nyonyas maybe? It was good nonetheless! 

Thai spicy chicken with basil leaves @ RM 11.50 (s) ~  A favourite dish of many  that is sweetly aromatic and has a subtly exotic taste. Doused in a sweetish and a little spicy gravy, the slices of chicken were packed with an explosive myriad of flavours; and textures from fried garlic, chopped bird’s eye chillies and the aroma from the basil leaves making it so good to go with a fluffy bowl of Jasmine rice. 

Thai spicy beef with basil leaves @ RM 12.50 (s) ~ The every piece of tender beef soaked in the robust and tasty gravy is simply divine and is begging all the way to be devoured. 

Kailan with salted fish @ RM 10.00 (s) ~ The young, sweet and crunchy shoots of kai lan  is accompanied by pieces of fishy and yet very aromatic salted fish which  was lip-smackingly delicious. This was a crowd-pleaser.

With its commitment to authenticity and fast and warm service, TB has indeed carved its niche amongst the Thai food lovers with fragrant and fresh ingredients, delivering great food at very reasonable prices. By forking out a minimal amount of money It’s not hard to see why this restaurant is doing so steadily and It’s definitely worth a visit if you are somewhere around the vicinity. 

  • Restoran Thai Corner (Thai Bali/Thai Fine Dining & Balinese Cafe)
  • No. 37, Jalan USJ 10/1e
  • UEP Subang Jaya
  • 47620 Subang Jaya.
  • Tel – 603-5636 6282
  • Business hours – 1030-1430/1800-2230 (daily)
  • e-mail –
  • GPS Coordinates 
  • N03°02.899  E101°35.016
Posted in Assam Fish, Assam Fish Head, Balinese, Chicken Curry, Seafood, Subang, Subang Jaya, Thai | Leave a comment

Pantai Seafood Restaurant (水上人家) @ Kg. Sg. Kayu Ara, Petaling Jaya

This Mother’s Day we pampered mom to an evening of indulgence with a vast variety of fresh seafood at Pantai Seafood. Mom will definitely be spoilt for choices as the fresh seafood here is in abundance, all swimming lively in their respective tanks!

The place is packed and sometimes I wonder if its the freshness of the seafood is drawing the crowd of the charges are really that reasonable? However, everyone seems to have their faces deep in the food and dinner starts early here. Barely 7.00pm and they they place is almost filled with hungry pangs. 

Braised shark fin with crabmeat @ RM 12.00/casserole ~  We started off with the Shark’s cartilage soup which had a thick broth, laced with the white crab meat and visible strands of shark fin. The secret truth is that shark fin alone has no taste at all. It needs many other ingredients to be cooked with. I usually have some drops of vinegar and pickled chilies to enhance the taste to this divine soup. For the Chinese gourmet, the esteem and the nobility of the shark fin remains indisputable. Afterall, what a bowl of shark fin represents is elaboration in the mouth and ostentation on the table.

Poached tiger prawns @ RM 40.00/½kg ~  The prawns were executed well, really fresh and by steaming them on high heat have rendered their shells really crunchy while the prawns inside remained sweet, juicy and bouncy. This is a must-try item as the freshness of the prawn itself would have you going for seconds.

Steamed egg in 3 variety eggs  @ RM 12.00 (s) ~ The steamed egg with preserved and salted eggs was nothing extraordinary but definitely not bad. Silky and served with chopped scallions drenched in a light viscous sauce. Adults and children alike are partial to it. The ratio of the eggs was heavier on preserved and salted egg, just the way we had expected from this simple steamed egg.

Steamed red snapper in superior soy sauce @ RM 70.00 ~ The snapper is fresh and the meat is succulent and easily lifted by hungry chopsticks. I do confess I like my superior soy-base gravy nudging its flavours in my fish. It’s the perfect dish to showcase the freshness of the fish and cooking prowess.  Sounds simple but only the freshest of fish can pull this off.  And we weren’t disappointed.  I was slurping up the gravy along with the succulent flesh in no time. The scallions really helped enhancing the fish. As far as we’re concerned this is “thumps up” and we didn’t have to pay through our nose for it. 

Sweet & sour crab @ RM 55.00/1kg ~ Crabs do not really appeal to lazy people like me. It’s a dish that requires a lot of effort, but offers very little return (in terms of meat). However, the gorgeous ribbons of egg interlace the rich tomato-based sauce really entices me. The hint of spicyness from the chilli and the fragrance tomato puree together with the juicy crab roes won us over instantly.  The crab shell has been smashed in all the right places, making it such a bliss to eat.

Bun roll @ RM 3.00 ~ Fluffy casserole went well with the gravy from the sweet and sour crab.

Seafood fried noodle @ RM 12.00 ~ This plate of noodle arrives in a little anemic-form. Here, within the brownish strands, pieces of prawns and squids are squirreled away and the umami flavours of the seafood had totally seeped into the strands of the egg noodles.  However most of my table agreed that this was nothing spectacular, just mediocre. 

Stir-fry lotus root & mushroom @ RM 22.00 ~ The colourful combination of ingredients for this dish immediately caught our attention. The lotus root with celery was delectably crunchy, especially with the addition of leek and french peas which was lightly sauteed and then starched. Some almond flakes sprinkled on top for some textural contrast. How all these crunchy yet usually bland ingredients can be rendered flavourful bears testament the skill of the chef.

Deep fried pork ribs in marmite sauce @ RM 29.00 ~ This is no doubt one of the stand-out dish for the night which is nicely glazed with Marmite (a condiment that one either loves or loathes) that tickles the tastebuds with its heady, sweet-briny umami  flavors, deep-fried and is delectably moist while remaining crispy. Not life-changing but certainly gave us a run for our money! 

Japanese snail kung pao style @ RM 19.00/½kg ~ This was GOOD. Crunchy mock snail’s meat cooked in a tasty ‘Kung Pao’ style. Worthy a try! 

Bean curd with assorted seafood @ RM 22.00 ~ Bean curd absorbs all the flavorful aroma from of the gravy while the seafood were served fresh and bountiful. 

Pantai Seafood restaurant’s forte is seafood and they really lived up to it with quality ingredients and expert cooking. For that feast, our bill came up to  RM 340.00 (Chinese tea @ 13.50/9 pax, tibits @ 7.00/2 plates, towel @ RM 3.60/p pkts, Coca-cola @  RM 3.00/can and a 5% +6%)   Reasonably priced? Agree! For seafood this good, I can’t think of anywhere else I’d rather be and I was quite impressed with the waiting time as they were almost packed when we arrived around 6+, dinner time and yet they managed to serve most of the dishes within 10 minutes.

All things considered, PSR is a good place for reasonable priced food or when you’re craving for seafood after days of Chinese road side chu char, or maybe too tired of home cooked food!

    • Pantai Seafood Restaurant (水上人家)
    • Lot 13575, Jalan Cempaka PJU 6A
    • Kg. Sungai Kayu Ara
    • 47400 Petaling Jaya
    • Selangor Darul Ehsan.
    • Tel – 603-7725 5099/1099
    • Business Hours – 1145-1430/1800-2300
    • Website –
    • GPS Coordinates
    • N03°07.527  E101°36.519
    • Location map


Posted in Chinese, Chinese Tea, Chu Char, Claypot, Fried Rice, Seafood, Steamed Fish | Tagged , | Leave a comment

Peter’s Pork Noodle & Penang Char Koay Teow @ Restoran Yit Sieang Brickfields (日祥茶餐室)

THERE is more than meets the eye in Brickfileds and when it comes to good food as you will be spoilt for choice because there are many reputable food outlets in this area. One of them being the legendary Peter’s Pork Noodle.

After having  it just few days ago, we decided to move on to another of their outlet which is located at Restotan Yit Seang (opposite YMCA & Ipoh Old Town),  which also specializes in pork noodle, only this time, I tried other stuffs or to be more specific – Char Koay Teow and the Chicken Rice.

Camera 360Typical old-styled koiptiam but its rather clean, spacious and airy. These old shop houses also come with a very long and spacious backyard. 

Camera 360This is the famous Peter’s Pork Noodle but not manned by the famous man, but instead.. “a” Mary. FYI, make sure you repeat your order with her as she mixed mine up a few good times and refused to admit! %#@$^!! I chose to stay calm and just pay for what was served. 

Camera 360Pork Noodle with Egg (猪肉粉加鸡蛋) @ RM 5.00 ~ Specifically told Mary w/o egg and this came. All 3 bowls of them! As wifey disliked her pork noodles with egg, she passed her mine. T wouldn’t mind so she happily finished hers. Notice the double yolk? Ingredients were not overly cooked,  maintaining the good mouthfeel and its nice texture.

Camera 360My murky broth from the 2 poached eggs. Though it made the hor fun super silky, they too have my tummy bloated the entire day! Burrrrp!

Pork Noodle (猪肉粉) @ RM 4.50 ~ The smooth strands slid down wifey’s throat like water down a luge slide. Though rice noodles are characteristically bland, the robust pork bone stock added a rich flavour to them. The taste of the pork noodle here does not defer even a little to the out outlet which is just down the road.

Camera 360Chicken Rice @ RM 5.00 (白切鸡饭) ~ E looked unimpressed the minute this plate of chicken rice was presented to him. I wasn’t convince too. True enough, the chicken thigh was way too soft and the rice was soggy. They gravy just worsened it. I’ll give this a pass in my next visit. 

There is a good reason why this stall has been around for decades. The proof is in the pudding, or in this case, the noodles. Even before tasting, we could smell the wonderful charred aroma of the Char Kway Teow!

Char Kway Teow (炒粿条) @ RM 4.50/5.00/5.50 ~ Although this famous stall is considered one of the best char koay teow in the Brickfields area, I thought it was just average. Perhaps we caught the chef on an off day; the dish was dry and didn’t have that breath of the wok. I also felt that the noodles were a little bland. The whole plate of noodles just lacked that distinctive taste. The fried lard cubes were delightfully crispy and also lots of beansprouts, which gave a crunchy, refreshing contrast to the dish. Even with all those, it did not help. 

IMG_8198Taken as a whole, I would still return to this place to try out other things on the menu, just to fill my curiosity. Maybe the wonton noodles and the Yong Tau Foo?

Restoran Yit Sieang (日祥茶餐室)
Jalan Tun Sambathan 4, Brickfields,
50470 Kuala Lumpur.
Business hours – 0700-1500
Closed – fortnightly of Fridays (1st & 3rd week)
GPS Coordinates
N03°07.962  E101°41.460

Posted in Brickfields, Char Koay Teow, Chicken Rice, Chinese, Hawker, Pork Noodle | Tagged | Leave a comment

Hawker Fare @ Leong Wei Restaurant (良威茶餐室) , Kuchai Enterpreneur Park

Where do you go for varieties of street food early in the morning when you are around the Jalan Klang Lama area? Well, many if not all will direct you to Restoran Leong Wei, or simply the coffee shop below the huge tree, but If you’re one with an adamant stand on not eating at non-air conditioned outlets that might make you sweat buckets, your elbow knocking into a stranger seated next to you, or even breathing in cigarette smokes from  them…. then this should be the end of story. Thank you.

This place totally comes alive early in the morning with loads of food stalls providing western meals (minus the ambience and hefty price tag), economy noodle, Hakka Lui Cha, pork noodles, char kuey tiew etc.  Many are overwhelmed by the choice of local food they can get here.

Camera 360Teh Si @ RM 1.90 ~ My usual order which is mediocre compared to those at the OUG wet market. 

Camera 360Lum Mee (淋面) @ RM 4.50 ~ The beauty of Lum Mee lies in its contrasting textures; the sticky, gooey, thickened dark soy braising gravy and the crunchy fried bits that come together in this dish. It’s not easy to get so many textures and tastes perfectly balanced in a dish. Toppings typically include braised pork, shrimps, boiled egg and a plate of sambal belachan which goes hand in hand with this plate of starchy noodle. 

Camera 360Spicy Pan Mee (辣椒板面) @ RM 5.00 ~ The Pan Mee was served with pretty much the standard stuffs like wood ears, minced meat, chop scallions and the crispy fried anchovies. Below the strands of flat strip noodles lies the star of the dish, the chili mix. Nothing special honestly, and not as fiery as claimed. In fact, it tastes a little sweet to my liking. I reckoned most of the stalls that sells this spicy pan mee get their chili paste from the same source as it tastes all the same. 

Cantonese Fried Yin Yang (滑蛋阴阳) @ RM 5.50 ~ This dish is the hor fun mixed with crispy mee hoon fry together with a starchy sauce. I like the deep fried mee hon for its crispy texture, and combined with the silky hor fun, it makes a nice combo. There were slices of pork, prawns and some veggies in this dish. Their assembly with a smooth, sufficiently gelatinous egg-starch topping sealed the deal for me.

Char Koay Teow (炒粿条) @ RM 4.50 ~ Granted, it is nowhere as good as Nelson’s or Ah Di’s, it is of little surprise that this stall is a crowd favourite in this restaurant. My only gripe was the lack of ‘Wok Hei’ or charred taste resulting from frying the noodle under intense heat which is an important aspect in conjuring a good plate of Char Kuey Teow. And while a good plate of Char Kuey Teow should not be overly dry as in this case, the noodles were skewing on the soggy side which could have easily been avoided if the fire was more intense during the frying process. Still, it is value for money considering a large plate of Char Kuey Teow with 4 mid-sized deep fried prawns costs less than RM 5.00.

Hakka Noodle (客家面) @ RM 4.50 ~ This is a far-cry from the famous Tow Kee in Seremban. The egg noodles were dry and the minced meat is all but bland. The way the server deliver my noodle with her palm all over my bowl of hot soup is enough to turn me off. Enough said..

Camera 360Pepper Pig Stomach Soup (胡椒猪肚汤) @ RM 6.00 ~ Boiling a pot of Pig’s Stomach soup is easy. But the part where you need to clean the Pig’s Stomach is tricky. If you are not familiar with cleaning pig’s stomach, you will end up with a smelly soup. Here they got it all right except the soup does not qualify for greatness since it lacks the peppery fury I like from loads of white pepper, but it was still pretty decent tasting and keeps you warm on a chilly morning.

20120808_074100Szechuan Pork Chop Noodle (四川排骨王面) @ RM 5.00 ~ I was kinda expecting some fiery stuff judging by the name Szechuan but when it arrived, it was different altogether. Pork chop is tough and I can taste nothing else besides the five spice powder. Only saving grace would be the smooth egg-noodles and the broth which was decently good. 

Curry Laksa (咖喱面) @ RM 4.50 ~ The broth is rich and a bit sweet; it’s definitely not for calorie counters. Each bowl has at least a few of the following: poached chicken, “pig skin“, tofu puffs, and some fresh bloody cockles. Garnished with a spoonful of peppery sambal paste and half a piece of key lime, curry mee is, at its best!

Camera 360Pork Innards Porridge (猪杂粥)@ RM 4.50 ~ A very simple dish which uses the most basic of ingredients but when it really hits the spot and can be quite addictive. This bowl of goodness comes with deep fried pork innards, plenty of shredded ginger, some spring onion, and a good shake of white pepper with porridge cooked to perfection. Most customers go for the fried intestines as they are crunchy. Some even go the extent of ordering an extra serving of this popular item. When soaked in the porridge, the fried intestines get softer and this adds more flavour to the porridge itself…just heavenly.

20120802_074702Claypot Yee Mee (瓦煲伊面) @ RM 4.50 ~ The EFu noodles or Yee Mien (伊麵) as it is more popularly known in Malaysia. Cooked in claypot, the distinctive flavour  creates a fragrant broth from boiling the noodles.  The texture of the noodles is soft but chewy and is served alongside with pork slices, meatball, vegetables and garnished with some chopped scallions. There’s crabsticks too but I normally have them omitted. There’s also an option of having a cracked egg onto the boiling hot soup for those who enjoy it.

This is the all time favorite stall (啤律釀豆腐) where you’ll see a lot of customers willing to brave the queue which can be really long at times. Rules : Just pick up the plates and clipper and start selecting your Yong Tau Foo. Then the fastidious and ever grumpy looking uncle will asked you what portion you prefer on your cheong fun . Basically, large or small. (RM 1.50/2.00) Finally you get to choose between the sweet sauce with chili or curry. When all is done, just move your ass back to your table and their servers will bring your order to you.

20120802_074310The Yong Tau Foo (釀豆腐) were priced at RM1.10 per piece, slightly more expensive than others but it’s worth it, since they are quite generous with the fish paste stuffing. Best of all, they are made fresh and deep fried when you order.

20120802_074326The Cheong Fun (腸粉) is really soft, smooth and slippery and as expected, served with typical diluted curry with curry leaves in it. I realized the diluted curry is pretty inconsistent. It can be tad salty and extremely strong of curry powder at times. Nevertheless, it was tasty all the same.

I personally like this deep fried bean curd skin roll (油炸腐竹卷) (which is also the crowd pleaser)  stuffed with generous amount of fish paste. Crispy with bouncy textures from the fillings.

Camera 360Penang Prawn Noodle (槟城虾面) @ RM 4.50 ~ The soup base is the dark, savoury and sweet but you don’t get that extra prawny oomph like the Penang version which uses those wonderful prawn shells and all that sweet stuffs in the head which in return gives you that wonderful flavour to hit all those umami receptors on your tongue. The prawn mee here is still aromatic though but heavily ladened with MSG. After effect is very very effective!

The morning scene at Leong Wei.

Restoran Leong Wei (良威茶餐室)
Jalan 3/116B, Kuchai Entrepreneurs’ Park,
Jalan Kuchai Lama, 58200 Kuala Lumpur.
Business hours – 0700-1500
Closed – Fortnightly on Mondays
GPS Coordinates
N03°05.370  E101°41.493

Posted in Char Koay Teow, Chee Cheong Fun, Chu Char, Claypot, Curry Laksa, Economy Mee Hoon, Economy Noodle, Fishball noodle, Fried Hokkien Mee, Fried Hokkien Mee Hoon, Fried Rice, Hakka, Hakka Noodle, Hawker, Hokkien, Hor Fun, Jalan Klang Lama, Klang Lama, Kuchai Lama, Lum Mee, Pan Mee, Penang, Penang Prawn Noodle, Pork Noodle, Porridge, Prawn Noodle, Szechuan, Wan Tan Mee, Western, Yong Tau Foo | Tagged | Leave a comment