All-you-can-eat hotpots are one of my go-to options when I feel like stuffing my face. There’s just something really satisfying about tucking into freshly cooked meat slices and vegetables in tasty broth – which was what I was seeking when Jien and I went to Wagyu More at The Gardens Mid Valley.

Assorted sushi and desserts

This Japanese-style hotpot restaurant offers different beef cuts including wagyu beef, alongside vegetables, noodles and condiments to go with your hotpot. There is also a section offering assorted sushi, desserts and also hot items like fried spring rolls, samosa and pasta.

Tomato broth and pork bone soup

Sauces are self-service – depending on preference, you can make your own preferred dipping sauce to go with your meats and vegetables. If I’m not mistaken, there are six or seven soup options to choose from; sukiyaki, pork bone, miso, tomato, spicy pork bone, kimchi and curry.

The buffet (RM36.80++ for lunch, RM44.80++ for dinner) includes all the beef, pork and chicken you can eat. On weekends, they sometimes offer fish of the day. You can opt for the Iberico pork package (RM98.80), Australian wagyu package (RM148.80) or Japanese wagyu package (RM388.80) if you’re feeling luxe.

If you’re dining in a small group (2-3 pax), you get individual pots which is great for those who are particular about cooking methods. Larger groups are given the sharing pot (2 soup options) from what I can see.

Jien and I were given individual pots – I opted for tomato broth while he took the pork bone soup. Both were quite diluted in my opinion, and you’ll need to add a lot of meats and ingredients for the flavours to come through. This is where the dipping sauces come in handy.

Meat options are decent and despite the peak hours, service is still quick and efficient. The fried spring rolls are good fillers while waiting for your hotpot to be ready but go easy on them as they take up quite a bit of stomach space. I took the sukiyaki broth during my subsequent visit. Slightly better than the tomato broth but still, insipid.

Beef in Sukiyaki broth

I reckon the broths are diluted in general to allow you to slowly build the flavours during the cooking process. But I was expecting something more flavour-packed so that was a bit disappointing. There’s a good variety of vegetables, meat balls and noodles for you to add into the hotpot at Wagyu More so you’ll definitely get your money’s worth if you’re a good eater.

Ice cream, soft drinks, coffee and tea are also part of the buffet package. Overall, I do find Wagyu More’s hotpot good value for money but taste-wise, the broths aren’t as tasty. That said, if you’re in the area and want to indulge, it’s best to call ahead to book because there’s always a long queue.

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Ambiance: 6/10

Price: 6.5/10

Food: 5/10 (non-halal)

Verdict: Good variety of meats and ingredients but I feel the broths are average at best.

Wagyu More T-216-B, 3rd Floor The Gardens Mall Mid Valley City, 59200 Kuala Lumpur. Tel: 012-601 3398 Business hours: 11am till 10pm

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Sitiawan used to be my playground when I was little, when my parents would send my siblings and I to spend the school holidays with our grandparents. I loved being there because I got to cycle around, climb trees and play with my cousins all day long.

Larger restaurant space

As I grew up, I stopped wanting to climb trees and cycling under the hot sun meant getting unsightly sunspots. But I still enjoyed going back because I get to eat my favourite Hock Chew dishes – prepared by grandma.

She passed away last year and together with my mother’s demise in 2015, I lost two of the best Hock Chew cooks in my life. Lido Restaurant in Sitiawan was one of the places I frequented then, when my mother and grandmother took a break from cooking. It is where one can find decent Hock Chew dishes in Sitiawan.

Lido’s homemade tofu

They have since relocated to a bigger space nearby The Store and the menu offers a variety of Hock Chew favourites and some generic items for those who aren’t fans of the cuisine. My friends and I ordered the red rice wine chicken soup with mee suah, sweet and sour fish maw soup, Fuzhou fishball soup, Hock Chew mixed vegetables, oyster omelette, sweet and sour pork, Hock Chew pork ribs with yam and preserved vegetables and Lido’s homemade tofu (not a Hock Chew dish).

Red rice wine chicken soup with mee suah

The red rice wine chicken soup isn’t as potent as I like it to be – it lacks spice from the old ginger and sweetness from the red wine. This tastes more like chicken soup rather than the Hock Chew specialty which I was seeking. More palatable for tourists but not what a true-blue Hock Chew would accept.

Hock Chew sweet and sour fish maw soup

Pretty decent commercial version

Lido’s sweet and sour fish maw soup is one of the more decent versions I’ve come across, commercially. It’s spicy, sour and sweet enough with bits of minced pork inside. I like how the fish maw is properly prepared/fried so it’s light and spongy. “Do a rush job with the frying and your fish maw will be sticky and heavy,” mum used to say as she taught me how to make this dish.

Her version and grandma’s still reign supreme.

Hock Chew oyster omelette

The oyster omelette at Lido is one of my favourites because they make it super crispy and are generous with the oysters inside. I prefer this over the version at Bei King, which is super oily and heavy at the centre. This comes with a side of Kampung Koh chilli sauce to kick things up a notch.

Sweet and sour pork, Hock Chew style

Jien insisted on his favourite sweet and sour pork – something a non-Hock Chew can easily enjoy, he claims. This is possibly his favourite dish to eat and one that my late grandmother made very well. Lido makes a decent version where the pork slices are crisp on the outside and tender enough at the centre. The seasoning in also nicely balanced so it’s not overly sweet.

Hock Chew pork ribs with yam and preserved vegetables

I asked for the pork ribs with preserved vegetables and yam, which is a popular dish during banquet meals in Sitiawan. It’s an acquired taste, similar to the red rice wine chicken soup. The pork ribs aren’t exactly the most tender and the yam tends to be overcooked to it’s mushy. Still, it’s a dish that evokes a lot of good memories so I order it whenever possible.

Hock Chew mixed vegetables

Lido’s Hock Chew mixed vegetables lean towards the salty side. I reckon they need to go easy on the soy sauce but overall, it’s a good dish to eat with steamed rice. You get beancurd sheets, black fungus, cabbage, carrots and glass noodles cooked in a mix of dark sauce and fermented beancurd.

Hock Chew (Fuzhou) fishball soup

The Fuzhou fishball soup is pretty standard and easily available even in Klang Valley. But I still order this because it complements the meal. Lido’s Cha Ju Mein (braised noodles) isn’t much to shout about but it’s becoming more difficult to find places in Sitiawan that serves this. So I take what I can get.

Hock Chew Cha Ju Mein

Overall, I find the food at Lido Restaurant decent enough to satisfy my cravings for Hock Chew cuisine. It’s also easily accessible, making it a popular option for both the locals and tourists.

Kampung Koh chilli sauce is a Hock Chew staple and is available for sale at Lido Restaurant

Expect to pay between RM25-35 per head depending on what you order. If you’re ever in Sitiawan and want to experience Hock Chew cuisine, this is an option to consider.

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Ambiance: 6.5/10

Price: 6.5/10

Food: 6/10 (non-halal)

Verdict: Not the best when it comes to Hock Chew cuisine, but they have the most consistency and variety overall.

Lido Seafood Restaurant

23-25, Jalan Mohamad

32000 Sitiawan, Perak.

Tel: 05-691 0985

Business hours: 11am till 3pm, 5pm till 10pm

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There’s a cosy vibe at Pizza Mansion in Section 17 Petaling Jaya. Perhaps it was late on a Sunday night when Jien and I visited, and I was nursing a cold. The queue had just subsided so we got a table almost immediately.

Jien and I have heard good things about this place – no-frills but just hearty pizzas made on the spot. Pizza Mansion has an open kitchen which allows you to watch as your pizzas are made. I find it somewhat therapeutic watching as the dough moves back and forth in the maker’s hands. And after a few rounds, the circumference is complete and toppings are added on.

We started with the “Baby” Garlic Bread (RM5), described on the menu as “bread oozing with confit garlic and olive oil”. A good appetiser while waiting for your pizza to be ready. I enjoyed the olive oil provided on the side as I feel it enhances the flavour of the pizza crust.

Coffee is reasonable here. You’ll only need to fork out RM6 for a cup of decent Americano. Or opt for their choices of soda, which Jien did. The pizza base holds its shape – enough to support the pizza toppings which I wished were more imaginative.

The Big Brunch (RM32) comes topped with beef bacon, mushrooms, cherry tomatoes, cream, baby spinach, fresh Mozzarella (Fior Di Latte) and a runny egg. This is rich with tart accents from the cherry tomatoes. I’m not a fan of beef bacon because it tends to be dry, but Pizza Mansion managed to make it work.

We both found the Holy Pepperoni (RM30) too similar tasting to the Big Brunch. The only notable difference is the tomato base. You get a topping of cured spicy beef, fresh onions, oregano, aged Parmesan and mozzarella. Overall, the combination isn’t bad, just a bit on the safer side I feel.

Pizzas can take a while to arrive especially during peak hours. We waited 30 minutes for our first pizza to arrive so I reckon the wait is longer when it’s a full house. Service is friendly which is a plus point for me.

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Ambiance: 6/10

Price: 6.5/10

Food: 6/10 (pork-free)

Verdict: Decent pizzas but flavours could be more exciting.

Pizza Mansion

BG3, Block B, Happy Mansion,

Jalan 17/13, Section 17,

46400 Petaling Jaya.

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To eat at Richard Rivalee Nyonya Cuisine in Penang, you should arrive hungry. And you should always opt to dine with like-minded adventurous (and hungry) people. That is the only way you’ll get to indulge in Richard’s variety of Nyonya dishes – rich, spicy and a lot of them, coconut-laden.

Richard Rivalee is a fashion designer and chef, known for his beautiful gowns and couture pieces. He ventured into F&B as a hobby, dishing up Nyonya favourites like ju hu char, sago gula melaka, pongteh and perut ikan.

The ju hu char (RM20 – regular, RM28 – large) is good stuff. There’s a good bite which means the vegetables are cut by hand instead of grated. I like how the flavours are rich from the use of dried cuttlefish and mushrooms. Good on its own and also when eaten with some lettuce (like a wrap).

I also enjoyed the Lemongrass Chicken (RM24 – regular, RM30 – large) because Richard only uses the chicken leg. That to me, brings out the aroma of the spices and seasoning because the meat is smooth and tender with a bit of fat for oomph. It wouldn’t be the same when the chicken breast is used. But then again, to each his own.

The Perut Ikan (RM20 – regular, RM28 – large) is really good. I’ve had my fair share of perut ikan dishes since I married Jien, so I feel I am able to objectively comment on this. It is thick, laden with spices and coconut milk and you get generous pieces of picked fish stomach inside.

I also appreciate how Richard balances the pungent flavour of the fish with plenty of daun kadok and that he only uses the first layer of coconut milk for this curry. It is everything one can ask for in a good bowl of perut ikan. I wiped the entire bowl clean. Even my mother in-law doesn’t make it as good as Richard, seriously.

Richard Rivalee Nyonya Cuisine is non-halal and offers plenty of porky Nyonya dishes like the Babi Pongteh (RM24 – regular, RM30 – large). Essentially braised pork ribs in fermented soy bean sauce, I like Richard’s version because it is thicker and flavourful from the generous use of garlic and soy bean sauce.

There’s also an underlying sweetness from the cinnamon stick, which complements the whole dish beautifully. Really tasty with white rice, this one. If I had one comment on this, it’s that I wished he used a bit of pork belly inside because I love it when the fat renders into the gravy and gives it even more flavour.

Desserts are also very good here – usually, Nyonya restaurants I’ve been to only excels in one category but Richard nails both the savoury and sweet. His sago Pudding with Gula Melaka (RM10.90) puts a lot of homemakers to shame. The Melaka sugar is beautifully caramelised, to the point it tastes like a cross between kaya and gula Melaka syrup.

He balances the sweetness with a pinch of salt so there’s a hint of umami in each bite. The sago pudding is made on the spot, using freshly grated coconut so you still get that creaminess from the flesh. This is often sold out I was told, so if you’re hoping to try this, I suggest you call ahead and reserve a portion.

The Black Glutinous Rice Dessert (RM8.90) is right up my alley; made using fresh (top layer) coconut milk so it is already one step about the black glutinous rice tong suis I’ve tried. It is thick with bits of rice grains for added texture, and the coconut milk gives it the “body” it needs. This also has a generous pinch of salt to balance out the sweetness and accentuate the quality of the coconut milk used.

Even his Bubur Cha Cha (RM8.90) is unlike the ones I’ve tried in Penang and Melaka. Cooked with plenty of yam, sweet potatoes and sago, this bubur cha cha is sweet without being overly cloying as the balance of sugar and salt is just right.

Overall, I feel the food at Richard Rivalee Nyonya Cuisine deserve an applause. I don’t know if it’s the best there is in Penang but it certainly is the best (not cooked by Peranakan mothers) Nyonya meal I’ve tasted in Penang.

Ambiance is traditionally Nyonya with the porcelain blue ceramic ware – tastefully done by the fashion designer himself. I love how he turned these knick knacks into a beautiful showcase of Nyonya culture. Thank you for lunch and for introducing me to this gem of a restaurant, CK!

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Ambiance: 7/10

Price: 7/10

Food: 8/10 (non-halal)

Verdict: The perut ikan, babi pongteh and sago pudding with Gula Melaka are a must-try.

Richard Rivalee @ Rain Garden

282, Jalan Burma 10350 Georgetown, Penang.

Tel: 011-1649 6399 (Richard), 012-421 2511 (Judy), 012-494 9567 (Irene)

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Jien and I stumbled upon Jal Dae Ji in Ampang when we were in the vicinity for an appointment. It was past 9pm but still, we had to wait 20 minutes for a table to vacate. Prior to our visit the Jal Dae Ji, Jien and I mostly ate Korean food in Mont Kiara since it nearer to where we live.

Service at Jal Dae Ji is quick, but food can take a while during peak hours. We ordered a portion of beef bulgogi (RM60), kimchi jjigae (RM22) and marinated pork belly (RM31) to share. A tad much for two pax I know, but we were famished and I always insist on kimchi jjigae whenever I’m having Korean food.

Compared to our regular Korean spot in Mont Kiara, Jal Dae Ji offers a better selection of ban chan (side dishes). I feel the former has lost its glory over the years and am glad to have found a better albeit further alternative when it comes to Korean food.

Jal Dae Ji’s kimchi jjigae is delicious – currently the best in town in our opinion. It’s thick, spicy enough and packed with flavour. All the things I look for in a bowl of kimchi stew. And because it’s made well, the broth is tasty enough to go with white rice. Many places serve this insipid which annoys me.

The beef bulgogi is also quite noteworthy; the staff at Jal Dae Ji will cook it on the side for you and serve it once the bulgogi is nicely simmered till the broth is reduced. The beef slices are well marinated in the bulgogi seasoning, and the onions are caramelised which lends an extra sweetness to the stew. I feel it could have benefited from a bit more simmering but Jien and I were just too hungry to wait.

They also cook the pork belly on the side so you wouldn’t reek of grilled meat at the end of the meal. Of course, you can also opt to grill the meats on your own but I prefer it when someone else does the grilling for me. Like the bulgogi, the pork belly is also well marinated so there’s plenty of flavour in each bite.

You can opt to eat it on its own or wrap it with lettuce and pickled greens. Jien likes the former while I like the crunch and tang that the vegetable wrap gives to the meat. A small gripe though – the pork belly seems to be precooked so that the grilling time is faster. I would have preferred it to be cooked on the spot as there’s a noticeable different in the crispness of the sides.

Overall, we both feel the food at Jal Dae Ji is tasty. That said, I wasn’t too pleased with an incident with the lady boss, who was nice to customers but not so courteous to her staff. Jien and I were seated right at the back of the restaurant and since we dined towards closing time, the staff were preparing to have their meal.

The lady boss decided to switch off the air-conditioning and fan at the back which made it uncomfortable for Jien and myself as it was stuffy. I assume she wants to save cost and also because she doesn’t want the staff to dine in comfort, but she should have refrained from doing so when customers are still in the shop.

And because of that, my experience at Jal Dae Ji ended on a not so positive note. Food is good, I’ll give them that. But the lady boss’ move to turn off the air-conditioning and fan while I was eating ticked me off. And it was 20 minutes to closing time so no excuse.

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Ambiance: 6/10

Price: 6/10

Food: 7/10 (non-halal)

Verdict: The kimchi jjigae and bulgogi is quite good.

Jal Dae Ji 
B4-1, One Business Avenue,  
Jalan Ampang Utama 2/2,  
Taman Ampang Utama,  
68000 Ampang Jaya.  
Tel: 03-4251 1360  
Business hours: 11am till 3pm, 5pm till 10:30pm daily.

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For the longest time, I’ve been looking for a halal (or at least pork free) Hokkien mee option for my Muslim followers as they have requested for one. I’ve come across a few during this search but none of them lived up to the notion of a good, reliable plate of Hokkien mee. You see, the key ingredient in Hokkien mee is lard – those crispy bits on top and in between the blackened yellow noodles. And then of course, wok hei (char).

Stall No. 8

Uncle Jamal at work

Abang Jamal Halal Hokkien Mee in PJ is said to have mastered the equation of a halal Hokkien mee that stands on its own against its porky counterparts. My first visit was futile as they were so crowded that Uncle Jamal ran out of noodles. He only had vermicelli which I settled for, and it was promising. Jien and I returned a few weeks later at 5.30pm to beat the crowd, but still, we had to wait because they were tending a few huge orders. And by huge, I’m talking at least 30 packets of Hokkien mee!

Wat tan yin yong

We ordered a portion of Hokkien mee, kuay teow bulan (yut kwong hor) and wat tan yin yong to try. Waiting time can be as quick as 15 minutes or as long as 45 minutes, so I discovered. The wat tan yin yong was first to arrive and it was quite decent. I liked how the egg gravy isn’t overly starchy and the noodles are nicely seasoned so each strand of hor fun is flavoured.

Kuay Teow Bulan

The uncle pre-cooks the hor fun so it isn’t piping hot which is a bit of a downer. I also feel there needs to be more wok hei to give this dish a bit of smoky flavour and added character. Abang Jamal’s kuay teow bulan is commendable – flavourful flat rice noodles with plenty of caramelised onions, chicken slices and a cracked egg on top. Mix it up and allow the raw egg to coat the noodles and give them a nice sheen. The egg is meant to make the noodles creamier, and it does just that.

Hokkien Mee

The Hokkien mee takes longer to arrive because it is Abang Jamal’s best seller. So expect to wait 30-40 minutes for your noodles; longer during peak hours. This I feel, is the best thing at this stall. The noodles are seasoned just right and in place of pork lard, deep fried chicken skin in used to replicate the crunch (and fat) factor. Pretty good stuff, I have to say.

Pretty good for a halal version

Fried chicken skin to replace the lard element

Of course, it’s no replacement for non-halal Hokkien mee but for a halal version, this deserves as applause. I’m impressed that Uncle Jamal managed to make a commendable halal version of Hokkien mee. Pricing is also reasonable – a plate for one costs RM7 and portion is generous. So if you’re on the lookout for a decent plate of halal Hokkien mee, Abang Jamal is your man.

Hats off to Uncle Jamal, for making halal Hokkien mee taste this good!

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Ambiance: 5.5/10

Price: 7/10

Food: 7/10 (halal)

Verdict: Pretty good HALAL Hokkien mee, I have to say. The kuay teow bulan is also worth checking out.

Abang Jamal Halal Hokkien Mee

40, Jalan Othman,

PJ Old Town,

46000 Petaling Jaya.

Tel: 016-397 6887

Business hours: 5pm till 10pm, Wednesday till Sunday

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A good friend took Jien and I to Yakiniku Goro in Desa Sri Hartamas when it first opened – as there was a 30% discount off all food items for the entire month. The bill for 3 pax came up to less than RM200; very reasonable considering the amount of grilled meats we ordered.

Basic interior

I revisited Yakiniku Goro a couple of weeks back and ordered almost all the same items I had during my first visit. US Karubi (RM35 for 100gm), Japanese Karubi (RM85 per 100gm), Soy Sauce Marinated Chicken (RM15 per 100gm), Beef Tongue (RM35 per 100gm) and a bowl of bibimbap (RM15 – small).

Tiger Beer (RM13 per mug)

US Short Rib

For a basic cut of beef, the US short ribs slices are fatty and tender. Depending on preference, you can grill it to medium doneness to enjoy the buttery texture or have it well done, where the sides are nicely crisp.

Japanese Short Rib — look at the marbling!

It’s best to enjoy the US short rib BEFORE the Japanese Karubi because the latter is more superior and flavourful. 30 seconds on each side is all it needs, and you’ll end up with a slice of beef that melts in the mouth and tasty from the fat.

Premium beef tongue

I enjoyed the beef tongue during my first visit but the same order second time around came to be disappointing. The beef tongue had a strong, gamey odour which I found off-putting. And this is a more premium cut of beef tongue so I wasn’t too pleased with the outcome.

Soy marinated chicken

Tori Karaage

The tori karaage is pretty standard – light and crispy exterior with juicy chicken at the centre. It is what I’d expect from a Japanese restaurant. I liked the soy marinated chicken, which we left longer on the grill to get that nice charred edges.

Bibimbap

Bibimbap is a good carb option if you want something more filling. I regretted ordering a small portion because this was quite tasty. It goes well with the appetisers they serve (RM20 per set of 5).

The bill came up to RM280 for two pax, inclusive of two mugs of beer (RM13 each). While it’s not as cheap as when they had the 30% discount, it’s slightly cheaper compared to the likes of Shin Nihon and Kannichikan. In terms of taste, the other two fare better in my opinion.

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Ambiance: 6/10

Price: 6/10

Food: 6/10 (non-halal)

Verdict: Try the US and Japanese short rib.

Yakiniku Goro

16 Jalan 28/70a,

Desa Sri Hartamas,

50480 Kuala Lumpur.

Tel: 03-2381 6553

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BLONDE at Republik in Damansara Heights is the latest addition to the Serai Group, said to serve “fine comfort food” with hints of Asian flavours. It has been quite the rage on social media, to a point Jien insisted we gave it a shot.

I was admittedly hesitant.

Especially after my below average dining experiences with the group over the last few years. But doing what I do, it is something I need to try to “live to tell the tale”. So we went on a Monday night with my team members only to discover my theory about the place is proven right.

Umami Crusted Chilled Watermelon Salad

The Umami Crusted Chilled Watermelon Salad (RM38) comes with blue swimmer crab, Kyuri cucumber, ikura, ice leaf and avocado in yuzu dressing. This is probably the most memorable of the items I tried at Blonde. There’s a bit of sweet, savoury, tangy and umami notes in each bite – and I like how ice leaf is used to give crunch to the overall dish.

300grams Angus Strip Loin

The 300grams Angus Strip Loin (RM138) sounded amazing from the menu description, but it was at the end of the day, a piece of good meat that lacked char from the grill. Granted the steak was juicy and tender enough, but I couldn’t help but notice the lack of crust around the edges.

Medium doneness

Lebanese Style Duck Fat Fried Potatoes

Again, if you’re craving steak, it is a decent option but definitely not an option that warrants hoo-haaing about. The potatoes cooked in duck fat fared better in my opinion – crisp around the edges with plenty of flavour from the rendered fat.

Squid ink spaghetti with Hokkaido scallop

My colleague ordered the squid ink spaghetti with Hokkaido scallop (RM39); a clever choice seeing how this pairing worked well. I reckon the chef’s forte leans towards Asian elements, judging from how he pairs Japanese ingredients with Italian elements.

The combination of ikura and chilli oil livens up the flavour of this pasta, while the scallops are cooked just right to retain its bouncy texture. Possibly the best main dish we sampled that night. If you’re new to Blonde, I suggest you order this to stay on the safe side.

Linguine Pesto Carbonara

The same couldn’t be said about Blonde’s Linguine Pesto Carbonara (RM32) which combines chicken bits, Swiss mushroom and shimeji mushroom in creamy basil flavoured sauce. I picked up a bit of spices in the mix – which I was unable to guess but it tasted like a cross of curry leaves and salted egg yolk. To sum it up in the most plebian way possible, it tasted like “hamtan (salted egg) chicken pasta” more than a pesto carbonara. It was also cloying to finish alone – so it’s best to share if you’re planning to order this.

200 grams Grain Fed Grilled Beef Burger

I really want to like the beef burger, made using grain-fed beef. This was cooked to my preferred doneness – medium rare, and topped with American cheese, caramelized onions, smoky mayo and maple beef bacon. A combination that deemed too heavy as I could only taste the sweetness from the maple syrup rather than the natural flavour of the beef patty.

Good quality burger I’ll admit, but flavours need work as it’s too one-dimensional overall. The hand cut fries are dusted with (I think) kombu powder. There’s a spicy sauce in between the burger and fries, which has similar notes to the chilli jam of the steak. I feel if they tone down the sweetness of the bacon, this burger would hit home run.

Umami Dusted Fried Chicken Burger

Non-beef eaters can opt for the Umami Dusted Fried Chicken Burger (RM38) – a generous assemblage of fried chicken, kale slaw, avocado, pickled onion and a sunny side up on top. The sweet potato fries on the side was soggy so there was almost no crunch in each bite. That said, I still find the combination for this burger more exciting compared to the beef burger.

Beef Salami Pizza

The Beef Salami Pizza (RM40) is good for sharing. You get slices of salami, beef bacon, ground beef brisket and beef sausage on a base of spicy tomato jam with caramelised onions and mozzarella on top. I find this decent, though this might be tad spicy for some. Also, this shares a similar base to the steak and also beef burger, which I find repetitive.

Chef’s Deconstructed Pavlova for 2

The Chef’s Deconstructed Pavlova for 2 (RM45) should only be ordered if you’re into tableside service. This showmanship of whipped cream, meringue pieces, figs, strawberries, blueberries and passionfruit was disappointing when it comes to taste. I wouldn’t recommend this at all, unless you’re looking to create IG content.

Flat White

If you’re planning to stay hydrated throughout the meal, filtered water is chargeable at RM7 per bottle. So drink carefully. Our bill came up to almost RM550 for the above, inclusive of a cup of decent flat white (RM12).

Jien plans to go back for their breakfast offering as he’s a fan of brunch items. If you ask me, I think I’ll draw the line here.

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Ambiance: 7/10

Price: 5/10

Food: 5.5/10 (pork-free)

Verdict: Average at best, for the price they are charging. Nice interior though.

BLONDE

G.03A, Republik,

Jalan Medan Setia,

Bukit Damansara,

50490 Kuala Lumpur.

Tel: 03-2011 6070

Business hours: 10am till 10pm

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Dining at La Moon in TTDI requires booking. Especially during weekends and night time, when they are at their busiest. One can always attempt to walk-in but be prepared to walk away disappointed when it’s a full house.

We played it safe and called ahead to make a reservation. It was a Sunday afternoon and the kitchen at La Moon had run out of ingredients from the hustle and bustle of dinner the night before. So we waited for their supplier to arrive in order to enjoy the proper Thai meal we signed up for.

Thai milk tea

Thai iced coffee

Deep fried chicken wings

The deep fried chicken wings (RM30) came highly recommended as a starter and it was delicious. Juicy and tender with plenty of flavour from the seasoning, topped with crispy fried garlic and served with Thai chilli sauce for added oomph. I like how there’s a good balance of sweet and savoury in each bite; tasty on its own without needing any dipping sauce if you asked me.

Pomelo Salad

We also tried the Pomelo Salad (RM30) which was one of the best I’ve eaten in KL thus far. This salad combines the best of Thai elements – tangy, spicy, sweet and savoury with layers of texture from the pomelo, prawns and peanuts.

Tom Yum Prawns

Choose wisely if you’re planning to order the tom yum at La Moon. There are three levels of spiciness and a choice of thick or clear soup. If you’re not used to the Thai standard of spicy, I suggest you stick to level 1 or 2, the former is already very spicy in my opinion. I don’t know who can stomach level 3, honestly.

That aside, the tom yum is good. We opted for tom yum prawns (RM38 per portion – 2 to 3 pax) and in thick version because I like a bit of body in my soup. It’s rich, flavourful and sweet from the large prawns used and each sip gives out a good aroma (and flavour) from the lemongrass, galangal and onions.

Green Curry Chicken

I was hoping to order the cockles curry but they ran out that weekend. Instead, we ordered the green curry chicken (RM38) and weren’t disappointed. The curry is justly thick and well balanced in flavours. You get a bit of sweet, a bit of savoury and a whole lot of spicy in each bite. Just the way Thai green curry chicken should be in my opinion.

Duck Tamarind Sauce

Jien wanted to try the Duck Tamarind Sauce (RM38) which features confit duck leg that is deep fried till crisp and topped with homemade tamarind sauce. The duck is tender and falls off the bone from the cooking process, and I like how the tamarind sauce complements the whole dish while reducing any gaminess from the duck.

Deep fried seabass

Served with Thai mango salad

La Moon’s deep fried seabass (RM58) comes with three cooking styles – mango salad, spicy garlic and pepper and lemongrass dressing. We opted for mango salad, which I thought complemented the freshness of the fish nicely. The seabass is boneless which is a plus point for me since I don’t like having to work through the bones when I’m eating fish.

Salted egg squid

That said, I was more bowled over by the salted egg squid (RM48) as flavours are more decadent. The chef used a good amount of salted egg yolk to cook this, so the gravy is thick, rich and cholesterol-laden, in a good way.

Stuffed omelette

I ordered the stuffed omelette (RM38) for the little one as it is one of the few items on La Moon’s menu that isn’t spicy. She ate a fair bit of the seabass but left this untouched. The adults polished it off instead. Not something I would order at a Thai restaurant, but it is a good option if you have a young one to feed.

Brinjal with spicy bean paste

The brinjal with spicy bean paste (RM30) goes well with white rice, and also the other dishes we ordered. I like how the brinjal pieces aren’t soaking in oil and that the gravy is balanced in flavour.

Mango Sticky Rice

Depending on availability, the Mango Sticky Rice (RM30) varies in terms of fruit. On some days, it can be ‘sweet like honey’ and sometimes, it is sweet sour like the one we got. My friends enjoyed this, but I prefer my mangoes sweet. Worth trying though, as the sticky rice is cooked just right and comes topped with rich coconut milk for oomph.

Tub tim krob

I’m not a fan of the tub tim krob (RM15) as the chestnut pieces had too thick a coating and there was not much jackfruit to go around. Stick to the mango sticky rice, in my opinion. Overall, I like the food at La Moon. Service is quick and courteous, and food is straightforwardly delicious.

It is a bit pricier than your average Thai restaurant, but portions are decent and the ingredients used are better in general. Definitely a good venue option for group dinners – just remember to call ahead to book your table.

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Ambiance: 6.5/10

Price: 6/10

Food: 7/10 (pork-free)

Verdict: I enjoyed almost everything we ordered. Must-tries are the tom yum, pomelo salad and green curry.

La Moon

2, Jalan Wan Kadir,

Taman Tun Dr Ismail,

60000 Kuala Lumpur.

Tel: 012-289 5575

Business Hours: Noon till 10pm

(closed Monday)

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My definition of a “good night out” involves a bit of good food and a couple of drinks, if the option is available. Butaya Izakaya in Sri Hartamas has been on my food radar for quite some time, but it requires advance reservation to secure a table.

This izakaya screams all things Japanese, except for the staff and customers. Kushiyaki is a popular item here – most people order this to go with their beer or sake. Sapporo beer is served, to my delight. The beer here is fresh too so each sip is crisp and refreshing.

Beer on tap

Ordering is done via the tablet attached on each table. So scroll through and pick what you like, place your order and the kitchen will prepare it for you. I find this dangerous because one can easily go overboard with this concept. I sure did.

Pork belly and shoulder

I find the food reasonably priced – a yakitori or kushiyaki skewer is priced from RM4 onwards. Definitely value for money since portion is fair. The skewered items aren’t overly salty so it’s great for those who want less sodium in their food. I reckon the salt overload is a Japanese thing, as it does crisp up the meats nicely over the grill.

Kushiyaki

Because there’s less salt, the meats at Butaya Izakaya aren’t as crisp on the outside as I like them to be. Still forgivable, because the meats are still tasty enough without leaving you parched from all the sodium. My favourites are the pork belly (RM4 per stick) and chicken thigh (RM4 per stick).

Chicken skin

Chicken wings

The chicken skin definitely needs more salt and time on the grill as it’s not as crispy as should be. I also feel the chicken wings (RM4 per stick) needs a bit of salt as the centre is a tad bland compared to the edges.

Pork Karaage

Chicken Nanban

Go the pork karaage (RM14) as it’s great when paired with beer. The meat is nicely seasoned so it’s flavourful and juicy from the rendered fat. I also like the chicken nanban, essentially fried chicken with Japanese tartar sauce.

Gyoza

The Gyoza (RM14) is done the way I like – held together by a thin flour crepe. You get tasty bits of pan-fried batter around the dumpling, which (depending on who makes it) is caramelised from the juice of the filling.

Teriyaki Pork Don

Like any Sapporo-style izakaya, the Teriyaki Pork Don (RM24) is an essential fixture in the menu. And it’s also an item I cannot resist ordering, so I did. And it was pretty good. Of course, I still prefer the pork don from Senya Izakaya because the meat seasoning has more depth and sweetness, but this is a decent enough version.

Tonkotsu Ramen

I should have ordered a miso butter ramen since this is a Sapporo-style izakaya, but I got carried away and clicked on the Tonkotsu Ramen (RM22) button instead. Not the tonkotsu ramen I was expecting because this one has a spicy/tangy note. It was alright but not something I’d order again.

Lamb Skewers

In a nutshell, I think Butaya Izakaya is worth checking out if you’re looking for a place for fresh beer with decent kushiyaki and yakitori. It’s best to call ahead to book your table.

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Ambiance: 6/10
Price: 6.5/10
Food: 6.5/10 (non-halal)
Verdict: Affordable grilled skewers and Sapporo specialties.

Butaya Izakaya
14, Jalan Sri Hartamas 8,
Taman Sri Hartamas,
50480 Kuala Lumpur.
Tel: 03-2389 4172
Business hours: 5pm till 12pm
(closed Monday)

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Once or twice a month, my two partners in crime and I would hit town exploring some of the more exciting F&B offerings KL has to offer. Entier French Dining in Alila Bangsar has been on our list for quite some time and after three failed attempts, we finally paid the place a visit.

With high expectations not to mention.

Freshly baked bread with seaweed butter

On our first visit, we opted for the tasting menu – RM290 for a 10-course meal of local produce, married with French techniques and flair. A full-sized portion of these dishes are available in the ala carte menu as well.

Caviar, Crab & Waffle

Entier’s tasting menu changes regularly so do inquire within to avoid disappointment. My tasting menu started with the caviar, crab and waffle; caviar by T’lur and this paired nicely with the crab meat and lobster jelly. The French waffle is topped with pepper sour cream to cut through the richness of the caviar and crab.

French White Pearl Oyster

I got French white pearl oysters for my second course, freshly shucked and topped with quail egg and calamansi dashi. Those two elements played well in complementing the natural brininess of the oysters.

Umai Ceviche

Our third course was one of my favourites from the tasting menu – umai fish done ceviche-style, served with calamansi vinaigrette, dashi stock and apple foam. It’s tangy and meaty from the freshness of the fish with contrasting textures. Good with champagne, this one.

White Sweet Corn

With shaved black truffle on top

The white sweet corn (has velouté-like texture) is served with yolk confit and Cecina beef ham. This comes with shaved black truffle, done tableside so remember to have your phone/camera ready to capture the process. I’m personally not a fan of cured beef but it’s a difference case when Cecina beef is used. This is close to what prosciutto would taste like, only pork-free.

Japanese Spanish Mackerel

Since we were ordering a whole duck from the ala carte menu, my friends and I opted for the mackerel fish, pan-seared and topped with diced vegetables. I like how Chef Masashi did this – with sauce vierge and herbed butter plus he added a local twist to the diced vegetables. We couldn’t figure it out and had to ask him in the end. It was sambal.

Whole Duck

Cheese selection

Entier’s Whole Duck (RM230) is a popular choice from the ala carte menu; Bidor duck is roasted and confit, served alongside a pomelo and watercress salad with charred garlic and duck jus. You get a side of russet potato to go with the duck and it’s really one of the best mash potatoes you’ll eat in your life. Done the Robuchon way, as I can recall.

As for the duck, it’s done the French way so the meat is really juicy and the skin is tasty from the rendered duck fat. That said, I still prefer my roasted duck to have crispy skin and the French version yields tender skin which isn’t to my liking.

Selection of French cheese (RM61)

Palate cleanser

Chocolate Medley – Souffle

Souffle on my second visit

The chocolate medley uses 70% single origin Pahang dark chocolate, in the form of a souffle, macaron and mousse. The souffle had a better peak during my first visit but second time around with Jien, it was slightly heavier so I was a tad disappointed.

Josper-grilled prime-rib

Jien and I ordered the Josper-grilled prime-rib (RM390 – approximately 1kg before cooking) from the ala carte menu when we went two weeks later. The steak boasts a nice crust and flavours are sealed in from the grilling process, so the meat is juicy throughout.

Roasted potatoes

This comes with a side of roasted potatoes which is tasty, but I much prefer the Russet potato because it has chicken fat and butter inside. Good steak, but I would recommend going for the tasting menu as the dishes are more interesting.

Josper-grilled highland white sweet corn

I really like the Josper-grilled highland white sweet corn, served with seaweed butter and kombu powder. You get a sweet savoury play of flavours from the seaweed and corn – the latter is juicy and naturally sweet.

Second time around, I had to ask for my bottle of French wine to be decanted

Service was attentive; more so during my first visit as the staff paid more attention to us and decanted our wines properly. Second time around with Jien, service wasn’t as stellar as they did not offer to decant my bottle of French until I requested. Jien however, felt service was up to par since he did not join me during my first visit.

Overall, I like Entier. Ingredients are fresh and flavours are exciting. It’s not as pricey compared to a lot of French restaurants in its league and ambiance is good for dinner dates and special occasions.

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Ambiance: 7/10
Price: 6.5/10
Food: 8/10 (pork-free)
Verdict: Fresh ingredients and exciting flavours. Service is friendly and attentive which is a plus point.

Entier French Dining
Level 41, Alila Bangsar
No. 58, Jalan Ang Seng,
Brickfields,
50470 Kuala Lumpur.
Tel: 03-2268 3819
Website
(closed Monday)

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I came across Da De Bak Kut Teh in SS14 Subang by chance, when I was on my way back from Penang after a work assignment. I was craving bak kut teh and Da De was one of the few options that were open that late at night.

Since it was a random pick, I honestly didn’t expect much from this place, except that it was going to satisfy my craving for bak kut teh. At half past midnight, Da De Bak Kut Teh was packed with people tucking into claypots of piping hot bak kut teh with rice.

Soup Bak Kut Teh

The bak kut teh (RM12 per person) was quite decent. Definitely not the best I’ve had but for a late-night option, it’s worth a shot. I like how the broth is thick with a good amount of herbs to give it flavour and aroma. Even the meats are well flavoured from the cooking process, so the ribs are tender and tasty. The three-layer pork has a good balance of meat and fat so it’s not overly cloying.

Dry Bak Kut Teh

Jien ordered the dry bak kut teh (RM13 per portion) during our subsequent visit and it was also decent. Again, they could add a bit more dried cuttlefish and chilli for extra oomph but it’s a good enough version if you’re looking to satisfy a craving.

Service is friendly – the owner is happy to give you soup refills and food doesn’t take long to arrive. And just like that, Da De Bak Kut Teh has become one of my go-to bak kut teh spots when the craving hits at night.

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Ambiance: 5.5/10
Price: 6.5/10
Food: 6/10 (non-halal)
Verdict: If you’re craving for bak kut teh at night, this is a decent option. 

Da De Bak Kut Teh
14, Jalan SS 14/2,
47500 Subang Jaya.
Tel: 019-274 5937
Business hours: 7pm till 4am

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Petaling Street has become a hot spot for coffee and café hops in the last few years, to a point parking is a nightmare and the queues never seem to end. Jien and I found ourselves in the vicinity last month, when we were on a hunt for a Christmas tree and decided to give Wildflowers KL a try since it’s on his list of spots to check out.

Wildflowers KL is located across the road from Merchant’s Lane and the menu is said to be Asian fusion – a category Jien loves exploring but myself, not so. Tables are placed quite closely one another so I did get a bit of “speed-dating” vibe since I could literally eavesdrop on the conversation at the next table.

Pad Kra Pao Ribeye with Rice

The Pad Kra Pao Ribeye with Rice (RM28) was my favourite among what we ordered that day. You get tender pieces of ribeye stir-fried in spicy Thai seasoning and served with white rice and a sunny side up. This pad kra pao packed plenty of kick from the bird’s eye chilli and went well with rice.

Irish Lamb Shoulder Fettuccine

I expected the Irish Lamb Shoulder Fettuccine (RM29) to be saucy but it was done aglio olio style instead. Not that it’s a bad thing; the lamb was well seasoned so there wasn’t much of a gamey flavour. But overall, I didn’t think it’s that rave-worthy compared to the pad kra pao.

Mapo Tofu Nachos

Jien and I also shared the Mapo Tofu Nachos (RM23). A weird combo I thought, but it somewhat works because you get bits of minced chicken and tofu in spicy sauce with nachos. Similar to a chilli con carne, but an Asian version.

Coffee is pretty decent, thought the klutz in me knocked over the entire glass while I attempted to eat my food. Overall, service is attentive while food is alright. I’m tempted to revisit for dinner as their dinner menu looks more promising.

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Ambiance: 6/10
Price: 5.5/10
Food: 6/10 (pork-free)
Verdict: Good vibes and friendly service. Try the pad kra pao ribeye.

Wildflowers KL
153, Jalan Petaling,
50000 Kuala Lumpur.
Tel: 03-2856 3369
Business hours: 12pm till 10pm
(closed Monday)

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With a new chef on board, Miyabi is now open for omakase – an option for customers who enjoy “leaving things up to the chef”. It also showcases the chef’s ability to customise and adapt to individuals while allowing their personal style to come through ever so slightly.

Sake (not part of the omakase)

Appetiser

Priced at RM288 nett for lunch and RM328 nett for dinner, Miyabi’s omakase offering is possible one of the more value-for-money options in town at the moment. Chef Yanagida started us off with some appetisers before placing a sashimi platter comprising garoupa and tuna belly for us to enjoy.

Sashimi platter

Clear broth with tiger prawns

Dinner progressed with a clear broth sweetened with tiger prawns and then some king prawn tempura that boasts crisp, wispy batter and creamy roe from the prawn head. Soon after that, our sushi course began.

King prawn tempura

Red snapper

Chef Yanagida preps each sushi using carefully sliced fish, brushed with a layer of special soy sauce for finesse. He uses the red snapper flesh that is closest to the bone because it is sweeter in flavour. The kampachi sushi was almost crunchy at Miyabi, because we dined the day the fish and seafood shipment arrived.

Kampachi

Scallop & sea urchin

Scallop with sea urchin is one of my favourite combinations when it comes to handmade sushi because there’s something about the fattiness of the uni and the creamy sweetness of the scallop that works magic in one’s mouth.

Kawa toro

We also learnt something new that night, from Chef Yanagida – kawa toro. It’s the layer underneath the skin of the tuna belly, which is the fattiest and richest cut of the fish. The chef sliced specifically that part for us and according to him, it’s not an easy part to prepare due to the thinness of the surface.

Flounder fin

Salmon with radish

Negi toro handroll

Flounder fin sushi is coated with sweet soy to accentuate the fattiness of the fish. It has a cod-like texture, but even creamier. And because I was greedy, the chef prepped me a negi tori handroll which is filled with plenty of minced raw tuna.

Barramundi teppan-style

Kagoshima Wagyu

The barramundi teppan style is cooked with plenty of butter so there’s a nice richness to the overall flavour of this dish. It’s also cooked just right so the fish is still tender and juicy. The kagoshima wagyu (karubi loin) is served on a hot stone so it’s best to enjoy it quick to prevent the meat from overcooking.

Melts in the mouth

Strawberry custard

Dessert is a simple strawberry custard, which pairs nicely with a glass of Yamazaki 15. My overall experience at Miyabi is pleasant – cuts are generous and pricing is reasonable. I’ll definitely keep this in when I crave omakase next!

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MIYABI
Sheraton Petaling Jaya
Level 3A,
Lorong Utara C,
46200 Selangor.
Tel: 03-7622 8888
Business hours: 12noon till 2.30pm, 6.30pm till 10.30pm

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Niko Neko Matcha in Bangsar is currently my go-to place when it comes to matcha based drinks. It pays homage to the traditional Japanese tea, crafting specialty drinks based on one’s palate and preference. Think wine/coffee appreciation based on tasting notes, in the form of matcha.

The space at Niko Neko is small – I reckon only a handful (10 people max) will get to sit and enjoy their cup of matcha. If you’re out of luck, you’ll have to stand or have it to go. I got lucky so I was able to find an empty table to tuck into my hojicha croissant and two of Niko Neko’s specialty drinks.

Kiku Matcha and Tsubaki Hojicha (iced)

At Niko Neko, you first start by choosing your tea base. I opted for KIKU (RM9) as it has a stronger matcha profile, prepared as a latte (RM3 top up). I don’t fancy sugar in my coffee/matcha drinks in general, so I opted to go without. Though I reckon a wee bit of sugar would help accentuate the umami notes of this tea.

Jien got himself a TSUBAKI (RM7), a hojicha base in iced latte (RM3 top-up) form. He asked for a bit of sugar in his iced Tsubaki and I feel it has a good balance of tea, milk and sweetness.

Hojicha Croissant

The Hojicha Croissant (RM10) puts a lot of bakeries to shame in Klang Valley – buttery, flaky and light with rich roasted tea filling at the centre. A collaboration between Niko Neko and Dew, this is definitely one of the better croissants I’ve eaten in a while, in Klang Valley and abroad.

Service is relatively quick and the staff are helpful when it comes to recommendation. If you’re a first timer at Niko Neko, they will bring you through the order process and guide you where needed.

It’s not a place for you to set up camp and work from your laptop but I’d say Niko Neko is a good place to go to if you’re a matcha drinker looking for craft and quality.

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Ambiance: 6/10
Price: 6/10
Food: 7.5/10 (pork-free)
Verdict: Good matcha-based drinks. Try the croissants as well.

Niko Neko Matcha
82A, Lorong Maarof,
Bangsar, 59000 Kuala Lumpur.
Tel: 011-2355 5405
Business hours: 12noon till 7pm
(closed Monday)

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When I posted about the chicken rice in SS14 Subang, I received a flurry of recommendations telling me that my pick wasn’t “the best one”. Out of the list, Mr Lee Restaurant in Taman Berkeley, Klang stood out.

Perhaps it was because of location. Or perhaps it was because the person recommending this said that once I try Mr Lee’s chicken rice, I will never return to my original spot, which he deems is “complete and utter bullshit”.

So Jien and I went, the weekend itself.

Mr Lee Restaurant is located along the same row as the famous Fatty Mee Hoon Kuih and Mo Sang Kor in Taman Berkeley – a hot spot for some of the best eats in the area, I reckon. Service is brisk so we didn’t wait long for our food to arrive.

For fair comparison, I ordered the same dishes as I did at the chicken rice spot in SS14; poached chicken, char siew, siew yuk, kai si hor fun, curry noodles and a plate of rice infused with chicken stock.

Char siew and siew yuk platter

Ask for a fattier cut if you like your meats “pun fei sau”

The char siew (RM8.50 for a combination of siew yuk and char siew) is quite decent at Mr Lee’s, boasting a good amount of char and caramelisation with the meat being tender enough. Do ask for a fattier cut if you like a balance of half meat half fat, else you might get a leaner cut like I did.

Siew yuk is quite decent

Curry noodles

I also like the siew yuk better here as the skin is lighter and crisper, while the pork belly is nicely seasoned and not as “rough” in texture, if you get what I mean. This went especially well with the curry noodles (RM8.50 with roasted pork) I ordered, though the broth for the latter seems to lack depth and oomph.

Kai si hor fun

Mr Lee’s kai si hor fun (RM6.50) is slightly better than Kar Heong’s in my opinion. Simply because they use a finer version of kuay teow versus the rough type, which I feel isn’t suitable in such a delicate broth. I remember Kar Heong starting out with finer hor fun, before switching to the one they currently have, which I’m not a fan of.

Now, let’s talk chicken.

Poached chicken thigh

Poached chicken breast

Since this is after all, a chicken rice debate. I ordered regular white chicken (both thigh RM6.50 and breast RM6) to get a good gauge of this place and yes, it’s quite good. But is it better than Kar Heong? I’m saying no. Because the seasoning isn’t as aromatic and the breast portion of the chicken isn’t as tender compared to Kar Heong.

Chilli sauce

As for the chilli dipping sauce, I’d say skip it as it doesn’t do much to the overall flavour of the chicken rice. So all in all, Mr Lee Restaurant is a good recommendation for those wanting variety as their char siew, siew yuk and kai si hor fun is tastier than Kar Heong.

But since we’re comparing apple to apple, or in this case, chicken to chicken, I still think Kar Heong serves slightly better poached chicken. If you’re living in Klang or within a short distance, this is definitely a place to check out.

Go check out both Kar Heong and Mr Lee, and tell me which one you prefer – chicken to chicken.

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Ambiance: 5.5/10
Price: 6.5/10
Food: 6.5/10 (non-halal)
Verdict: Pretty good char siew and siew yuk. The poached chicken with kai si hor fun is worth checking out too.

Mr. Lee Restaurant 李想吃烧腊店
21, Lebuh Bangau,
Taman Berkeley,
41150 Klang.
Tel: 014-932 4318
Business hours: 8.30am till 8.30pm

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At Say Cheese Café in Bukit Jalil, one will spot the pork chop with cheese lava at almost every table – a thick and juicy slab of pork chop, flame-grilled tableside and cloaked with melted mozzarella for that wow factor. It is also the main reason why Jien wanted to check out Say Cheese as he heard about this pork chop from his peers.

Interior

We tried what Say Cheese has to offer over two visits; one for dinner and the other during brunch. The pork chop (RM48 per portion) here is quite commendable as you get really juicy and tender meat, well marinated till the flavours went right through to the centre.

Pork Chop

And like most customers, we asked for the cheese lava add-on (RM7) to indulge in the experience of pulling long strings of melted cheese that blankets over the pork chop. Does it do anything to the overall flavour of the meat? Not quite.

Cheese Lava

The pork chop on its own is tasty enough and the idea of having the cheese lava is mainly for showmanship. Good for those who like cheese on everything. I say stick to the pork chop as it is because the marinade is quite good. Jien however, prefers it less sweet.

Lamb Shank

I also rather enjoyed the lamb shank (RM68), cooked till tender and almost falling off the bone. This isn’t as gamey because of the use of rosemary and also the sauce base, which leans towards the tangy side.
Our visit over brunch a few weeks later gave us the opportunity to try their Big Breakfast (RM28) and the Chicken Redhat Burger (RM25). Since May Anne tagged along, we ordered a portion of Mushroom Soup (RM12) for her.

Mushroom Soup

The mushroom soup is thick and justly seasoned, so you get a balance of savoury notes, mushroom flavour and body from the use of cream. I also like how they aren’t so heavy-handed on the salt. May Anne had quite a fair bit of soup so I reckon she enjoyed it too.

Big Breakfast

Say Cheese’s Big Breakfast is of sizeable portion but it’s also my least favourite among the items we tried. You get bacon, bratwurst, sautéed potatoes, scrambled eggs, baked beans, sautéed mushrooms, cherry tomatoes and two slices of garlic butter toast – good for sharing if you’re a small eater. Good portion, but nothing memorable if you ask me.

Chicken Redhat Burger

The Chicken Redhat Burger is pretty good to my surprise. It didn’t look like anything much but flavours are on point. Chicken breast is used but it’s surprisingly tender and juicy. There’s a bit of sweet and spicy, complemented by the crunch from the batter. Definitely one of the more memorable chicken burgers I’ve had at this price point.

Flat White

Flat white (RM11) could be stronger but then again, I reckon they use more subtle coffee beans hence the milder outcome when paired with milk. Service is friendly and attentive despite the crowd, though expect to wait a little during peak hours.

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Ambiance: 6.5/10
Price: 6.5/10
Food: 6.5/10 (non-halal)
Verdict: Try the pork chop and redhat burger.

Say Cheese Cafe
C-15-G, The Link, 2,
Jalan Jalil Perkasa 1,
Bukit Jalil,
57000 Kuala Lumpur.
Tel: 019-890 2123
Business hour: 12noon till 10pm (Mon-Fri), 10am till 10pm (Sat & Sun)

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My mother in-law has been raving about the steamed chicken and kai si hor fun from Guang Ji Ho Fun & Chicken Rice at Jalan San Peng so much so she sounded like a broken record. Seeing how often she sang praises about this place, Jien and I decided to check it out recently.

Late afternoon crowd

We arrived pretty late in the afternoon (circa 2.30pm) so most of the steamed and roasted chicken were gone. Fortunately, there was enough left for me to place my order. I ordered half a steamed chicken (RM28) and half a roasted chicken (RM28) for comparison. We also snapped up a portion of char siew (RM22), good for 4 pax or more.

Chilli sauce

Braised pork and tofu

My father in-law ordered a plate of braised pork with tofu because according to him, they make it really well. This stall has been around for quite some time – I remember seeing it often when I ate at the chapati stall next door. It was perpetually crowded, which is also why I never tried it back then.

Kai Si Hor Fun

Since my mother in-law sang high praises about the kai si hor fun (in her words, it’s better than even the ones from Ipoh), I skipped the rice and opted for a bowl of kai si hor fun (RM7) instead. Jien ordered a bowl of plain hor fun to go with his chicken.

The kai si hor fun is quite good but claiming that it’s better than the ones from Ipoh is an overstatement since the hor fun from Ipoh is silkier and the beansprouts there are far superior. This one from San Peng has a sweet and flavourful broth with specks of burnt orange oil that I presume, comes from prawn oil.

If you’re looking for something more basic, get the plain hor fun soup (RM5) which has no chicken or prawns inside. You also get a bit of prawn oil on top, though not as much as what you’d get when you order kai si hor fun.

Char Siew

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The char siew is delicious – a good balance of fat and meat with a nice caramelised char around the edges. I’d say this is one of the best char siew options I’ve encountered from a chicken rice stall. The braised pork with tofu is also worth a mention as both the pork and tofu are well flavoured from the braising and the gravy has a good balance of savoury, sweet and spices.

Steamed chicken

As for the chicken, I feel it’s decent but certainly not the best there is around. I feel my MIL overhyped this as I was expecting a spectacular plate of steamed chicken in a light yet flavour-packed gravy. But San Peng’s steamed chicken was just moderately tender and the gravy was sodium heavy.

Roast chicken

The roasted chicken isn’t as tasty as the steamed chicken, so I suggest you order the steamed chicken if you’re planning to eat here. For some reason, the roasted chicken flesh is coarser and drier – definitely not as enjoyable as I expected it to be. Again, the gravy is quite salty so if you’re adverse to sodium, this might not be your plate of chicken.

Overall, I like the char siew, kai si hor fun and braised pork but find the steamed chicken just slightly above average.

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Ambiance: 5/10
Price: 6/10
Food: 6.5/10 (non-halal)
Verdict: Try the char siew, kai si hor fun and braised pork. The steamed chicken is not bad but definitely not the best around.

Guang Ji Ho Fun & Chicken Rice
Jalan San Peng, Pudu,
55200 Kuala Lumpur.
Business hours: 7.30am till 4pm

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Every few months, I would head to Semenyih to pay my late mother a visit. And often, I would lament over the (lack of) food choices available — it was either Restoran 52 or the pan mee shop, which I enjoy but have grown a tad tired of after several visits.

Tian Tien Lai in Semenyih was recommended by a colleague of mine, who used to live in the vicinity. According to her, the Sabah pork noodles here are highly sought after by the locals and there’s always a long wait for the food.

Expect to wait between 30 minutes or longer for your bowl of noodles, especially during peak hours.

She wasn’t kidding about the long wait. When Jien and I dropped by over the weekend, the place was crowded even before noon. We waited a good 30-35 minutes for our pork noodles (despite getting there early) and were feeling rather famished since we didn’t have any breakfast that morning.

Pork soup

A lot of customers there are seen ordering more noodles for takeaway. So I had my hopes up since there were plenty of indications that food must be good. I also bumped into an ex-colleague of mine who was at Tian Tien Lai for the first time, like me.

Dry pork noodles (mee + mihun)

We opted for the dry style vermicelli and yellow noodles, and soup version with kuay teow for comparison. I took my first sip and realised something wasn’t quite right.

THE SOUP LACKED PORKINESS.

Tender pork slices

The noodles lacked flavour from the pork lard.

The soup unfortunately lacked porkiness. It tasted almost like clear soup with bits of pork in it.

There was little to almost no porky Flavour in the broth, much to my surprise. Despite the addition of pork slices and pork balls in the mix, the soup didn’t have the body or depth I was seeking. While there isn’t much to say about the noodles, tossed in dark sauce, this was sorely missing the element of pork lard, which could have given it an amplified flavour. I also thought it was weird that we got two pieces of wantan in the soup mix; not something I would expect from Sabah-style pork noodles.

Portions are large here and prices are reasonable.

The soup version was even more disappointing as it was a diluted version of the dry style noodles. Because the soup on its own didn’t have enough oomph, further addition of rice noodles made it more insipid so you will need a lot of chopped bird’s eye chillies to give it some kick. Like the dry noodles, pork lard and lard oil is sorely missing in this dish so there was no aroma or flavour which one would expect in a bowl of pork noodles. Good thing the pork slices were nice and tender, so that was Tian Tien Lai’s saving grace I reckon.

Soup version with kuay teow

Sorry, but I don’t get the hype at all.

In a nutshell, we were disappointed. Mostly because it wasn’t quite the Sabah pork noodles we were seeking. That said, if you’re planning to visit, be sure to get there before noon as the place is really packed and waiting time is longer during peak hours.

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Ambiance: 5.5/10
Price: 7/10
Food: 4/10 (non-halal)
Verdict: Definitely not the “Sabah pork noodles” I was expecting.

Tian Tien Lai Semenyih
79, Jalan Semenyih Sentral 5,
Taman Semenyih Sentral,
43500 Semenyih, Selangor.
Business hours: 7am till 2.30pm
(closed Tuesday)

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When it comes to Thai food in KL, I tend to stick to my regular spots because I’ve been visiting those restaurants for years. Jien however, is always keen to explore and see if there is something better out there – a trait I really appreciate because it gives this blog content.

We were craving Thai last weekend and instead of going to our favourite joint in Taman Desa, he suggested we give Thai Gourmet in Bandar Puteri Puchong a shot. Mainly because we were in the vicinity and he wanted to see if there was anything good to check out in the area.

Thai Style Spicy Soup

On a Sunday night, Thai Gourmet was pretty crowded and waiting time for food was slightly over 30 minutes. Everything is cooked to order so you will need to wait especially if it’s peak hour. The Thai Style Spicy Soup (RM25) comes with an option of pork or chicken – we opted for pork.

Spicy, tangy and aromatic

Flavours are robust so you get a lot of spicy, savoury and tangy notes coming through with plenty of kick from the lemongrass. I feel the pork slices were a tad dry so that’s a bit of a let-down since the broth was tasty.

Fried Water Spinach

I was looking forward to trying the fried water spinach (RM16) as it’s been a while since I had a good one. Unfortunately, Thai Gourmet’s version leans towards the oily and heavy side so instead of a light and crispy batter, we were dealt with a batter that was admittedly crispy but also heavy and greasy from the oil.

Thai Grilled Pork

Thai Grilled Pork (RM10 for 3) happens to be one of my favourite things to eat at a Thai restaurant. Sadly, both Jien and I thought the one at Thai Gourmet failed to hit the spot – it had a rather chewy texture, like a cross between pork and fish cake. I reckon the meat wasn’t properly grilled, so the fat didn’t render off nicely. Also, I found the seasoning a bit sweet.

Green Curry Pork

The Green Curry Pork (RM25) was unusually green in colour, to a point it looked odd. For the price tag, there wasn’t much pork slices to go around which was disappointing. Tastewise, it was spicy, thick and creamy enough so if you look beyond the strange green hue and lack of protein, this is a pretty decent dish.

Prawn Omelette

Too greasy

Our friend who joined us asked for a prawn omelette to go with the meal. It was nothing to shout about and I thought the omelette was too greasy. There was no light and fluffy centre and crispy sides but rather, a dense and flat omelette with bits of pork and prawns thrown in.

Clear Noodle Soup

We also ordered a bowl of clear soup noodles (RM8) for May Anne since she tagged along. Portion for this is fairly generous and you get plenty of fried garlic bits in the broth for aroma and flavour. That said, the rice noodles were clumped together so not every strand was immersed in the garlicky broth. A shame really.

Thai Iced Milk Tea

Our bill came up to RM140 for all the above inclusive of a (pretty good) Thai iced milk tea, two coconuts and a cup of pandan water. Not exactly cheap and food was average, in our opinion. I think Jien might have regretted his adventurous decision this time around.

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Ambiance: 6/10
Price: 5.5/10
Food: 5.5/10 (non-halal)
Verdict: The Thai iced milk tea was quite good. Other than that, I thought the food was average.

Thai Gourmet
52, Jalan Puteri 2/4,
Bandar Puteri,
47100 Puchong.
Tel: 011-5788 8299
Business hours: 11.30am till 3pm, 5.30pm till 11pm

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