My first taste of jajangmyeon was two years ago, when a friend took me to her regular Korean-Chinese restaurant in Mont Kiara for lunch. It wasn’t exactly love at first bite, but one that grows on you after each mouthful.

Buldojang in Desa Sri Hartamas serves decent jajangmyeon I was told – it is apparently the go-to spot for Koreans living in that area. I like the jajangmyeon here as the sauce is thick without being overly gloopy and there’s plenty of bite from the minced pork.

Jajangmyeon

Mix it up

Portions are fairly decent too as a large bowl of jajangmyeon (RM23) feeds 2-3 adults comfortably. It tastes better with some radish pickles as the sweet, sour and crunchy combination helps cut through the richness of the noodles.

Tangsuyuk

I’ve been wanting to try the Fried Pork with Sweet and Sour Sauce (Tangsuyuk) since it’s a popular thing to order – judging from all the Korean dramas I’ve watched of late. Buldojang’s version is quite tasty with the fried pork slices still crunchy after a generous coating of sweet and sour sauce. I find the flavours more subtle compared to a typical Chinese sweet and sour pork, which also allows one to eat more as they go along.

Spicy Soup Noodles

During our subsequent visit, Jien and I opted for another crowd favourite; Spicy Soup Noodles. There are two versions available, pork or seafood. Since I wasn’t feeling like seafood that day, we ordered the noodles with pork slices instead. A large bowl (RM28) feeds 2 adults easily as there’s plenty of noodles and meat to go around.

Unfortunately, we both thought this dish was difficult to enjoy. It was rather spicy but sorely lacking umami or depth in flavour. So much so we struggled to finish a few mouthfuls each. It wasn’t a type of spicy we were used to, though I noticed the Korean folks next to us had no problem finishing a bowl each. We couldn’t finish this.

Stir-Fried Chicken with Hot Sauce

The Stir-Fried Chicken with Hot Sauce (RM45 – small, RM65 – large) is worth trying if you want something other than sweet and sour pork. This one packs plenty of kick from the chillies and the exterior is nice and crisp. This would go quite nicely with jajangmyeon, I reckon.

Vegetables and Pork Fried Dumplings

We also ordered the Vegetables and Pork Fried Dumplings (RM20) because I felt like having mandu that day. Buldojang’s version is decent enough – adequately filled with a tasty mix of minced pork and vegetables.

Complimentary shaved ice

Overall, I find the food at Buldojang quite tasty apart from the spicy soup noodles. Both the pork and chicken dish we had were good and the jajangmyeon although not mind-blowing, grows on you.

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Ambiance: 6/10
Price: 6/10
Food: 6/10 (non-halal)
Verdict: Try the jajangmyeon and tangsuyuk.

Buldojang
16, Jalan 24/70a,
Desa Sri Hartamas,
50480 Kuala Lumpur.
Tel: 03-6201 3201
Business hours: 11am till 10pm
(closed Wednesday)

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It isn’t easy to score a table at Ming Court Dim Sum in Ipoh; so much so I’ve given up in the past and settled for a less transcendent version across the road. By luck last weekend, we found ourselves sharing a table with another family.

Breakfast crowd at 8.30am

By 8.30am, there were no seats left and you’re given a queue number and asked to wait in line. So I observed. It was only my second time eating at Ming Court Dim Sum – my first being almost a decade ago when a friend who’s an Ipoh local recommended it to me. Ever since, there was a perpetual queue so Jien and I had to eat elsewhere.

Once seated, you’ll spot a team of staff walking around with trays of freshly steamed and fried dim sum. And these tiny morsels disappear within minutes, snapped up by hungry diners like us. But it’s quickly refilled to cater to demand.

Tiny morsels

Steamed beancurd roll

Dim sum is rather small here – bite-sized, literally. It’s been a while since I spotted dim sum this tiny as most dim sum places do their dumplings larger. Smaller dim sum also meant we got to try more, and try we did.

Har gao

Juicy prawn

Siew mai

Truly bite-size!

Our group of 4 ordered close to 30 portions of dim sum in different variants to share. The har gau boasted translucent skin, with juicy sweet prawns encased. I liked how the siew mai is made – rustic, ruched edges with tasty minced pork filling.

Pan-fried carrot cake

Pork ribs

Ming Court’s turnip cake could use a bit more time on the griddle as the sides weren’t as crisp as they could potentially be. It was also slightly cold so that took a bit of joy away. Fish balls were bouncy and flavourful, and those bony nubs of spareribs were deliciously seasoned and tender to the bite. I’m generally not a fan of spareribs in dim sum but this is worth checking out.

Char siew bao

The char siew bao is as classic as it can get – fluffy white bun generously filled with a dark and savoury minced pork mix. I like how there’s a nice balance of sweet and salty flavours, as most places tend do it too sweet or too dry.

Chee cheong fun with prawns

Century egg and pork porridge

Loh mai kai

Chee cheong fun with prawns were no-frills but tasty enough, though I wished they were served piping hot instead of warm. The century egg and pork porridge is small enough to spare you extra stomach space yet tasty enough to satisfy those cravings. The loh mai kai is good stuff; perfectly cooked glutinous rice redolent of rice wine flavour, studded with tender pieces of chicken on top. Possibly the best of its kind I’ve tasted in a dim sum restaurant.

Yam puff

Fried stuffed beancurd

I really enjoyed the yam puffs at Ming Court – crisp on the outside with a light and almost fluffy centre. The minced pork filling is adequate and tasty with the yam. Other notable items we ate were fried fish balls, deep fried prawn dumplings, spring rolls and chives dumplings in bite-sized portions.

Fried fish ball

Stuffed brinjal

Prawn dumplings

Spring rolls

Egg tart

Like most places, Ming Court Dim Sum also has its Achilles heels. The egg tarts. I found them below average for Ipoh’s standards; there was hardly any aroma or buttery texture in the puff pastry, and the egg custard wasn’t as rich or voluptuous as I wanted it to be. I would skip this and head over to the dim sum shop across the road just for their egg tart.

The steamed fishballs (top left corner) was good stuff!

Overall, Ming Court Dim Sum remains my favourite dim sum spot in Ipoh and one that requires effort and patience to dine at. If you’re an early riser, give this a try. Arrive after 9am and you’ll need to wait between 30-45 minutes for a table.

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Ambiance: 6/10
Price: 6/10
Food: 7/10 (non-halal)
Verdict: Classic dim sum done right. Be prepared to wait during peak hours.

Ming Court Dim Sum
36, Jalan Leong Sin Nam,
Kampung Jawa,
30300 Ipoh.
Tel: 05-255 7134
Business hours: 6am till 12.30pm
(closed Thursday)

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When it comes to Yong Tau Fu, I tend to stick to tried and tested spots because of consistency, like the one from Puchong and Kepong. Two different kinds of yong tau fu and both, I enjoy. I came across this yong tau fu spot in Kepong a couple of weeks ago when I was in the vicinity for a client project – according to my colleague, the food is good.

Fuss-free dining

So we parked our car and gave it a shot since it was past lunch hour and I was feeling hungry. I don’t know the Chinese name for this place so I’m going to call it big tree yong tau fu (大树下古早味家乡酿豆腐), since it is located under a large tree.

Prepared upon order

Picking a few of my favourite items…

Priced at RM1.50 per piece, the yong tau fu is cooked to order but from what I could see, they aren’t stuffed on the spot like most legit yong tau fu places do. The key to a good yong tau fu I feel, lies in the fish paste mixture. Some places use purely minced fish while some use a combination of fish, dried cuttlefish and pork.

Skip the stuffed hard boiled egg

Fried sui kow

Chee cheong fun is also available though it’s nothing spectacular; just a decent accompaniment to the yong tau fu. Personally, I feel the fish paste for the yong tau fu leans towards the saltier side. It also doesn’t have the “bounce” I was hoping for when biting into fish paste.

Chee cheong fun

Overall, I find the yong tau fu just average. I’m still not sure why it’s so popular among the Kepong folks but I’d choose to eat the yong tau fu here and here instead.

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Ambiance: 5/10
Price: 6/10
Food: 5/10 (non-halal)
Verdict: Pretty average in my opinion.

大树下古早味家乡酿豆腐 Kepong Big Tree Yong Tau Fu
K39, Jalan Development Taman Kepong

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Eating poached/steamed chicken in Ipoh is a must for Jien and I – because it tastes more superior that what you can get in KL, I feel. Some of my followers told me to try Sam Ma Chicken Rice, citing it to be a local’s favourite when it comes to eating Ipoh “nga choy kai”.

Interior

We finally visited the restaurant a couple of weeks back with our friends during our short trip to Ipoh over the weekend. Sam Ma Chicken Rice is located in Ipoh Garden and the place was surprisingly quiet when we arrived close to noon. I’m not sure if it’s due to the cut-down of travelling due to the aggressively spreading virus but I’ll take it as a bonus since we had almost the whole restaurant to ourselves.

Poached regular chicken

The good thing about travelling with friends is you get to try more – we ordered half a portion of regular poached chicken (RM22 – half, RM42 whole) and another half portion of poached kampung chicken (RM32 – half, RM60 – whole) to compare. Our friends also added a portion of chicken innards into the mix, with Jien and I stayed away from lol.

Poached kampung chicken

I found the poached regular chicken just alright; the sauce is darker than I’d expected and not as fragrant from sesame oil compared to the one at Cowan Street. We all agreed that the kampung chicken is better as the meat has a smoother and firmer texture.

Beansprouts

Hor fun soup

I usually opt for hor fun soup (RM1.90 per bowl) when eating poached chicken and Sam Ma’s version is decent (smooth) enough to go with the protein available. Our friends who ordered a portion of rice (RM1.20) had no complains – though I was told it’s not rice cooked in chicken stock and oil, but more of garlic rice. The blanched beansprouts are plump and crunchy, while the lettuce is pretty ordinary so I wouldn’t bother ordering that next time.

Portion for 5 adults + 1 toddler

Overall, I find the poached chicken quite decent at Sam Ma, but still slightly lacking compared to the one at Cowan Street. It is definitely tastier than the commercialised options like Lou Wong (though Jien disagrees as he likes Lou Wong regardless), so Sam Ma Chicken Rice will be my go-to spot for poached chicken since Cowan Street’s version isn’t always open.

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Ambiance: 6/10
Price: 6.5/10
Food: 6.5/10 (non-halal)
Verdict: Go for the poached kampung chicken instead.

Sam Ma Chicken Rice
No.3, Jalan S. A. Lingam,
Taman Ipoh Selatan,
31400 Ipoh.
Tel: 017-756 8562
Business hours: 11am till 3pm, 6pm till 9pm

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Ipoh and cendol are two things I don’t associate together, unlike Ipoh and dim sum or Ipoh and nga choy kai. But my good friend told me about this really amazing cendol stall called Cendol Mari Gunung Rapat that her father often patronizes – and that I should really give it a try when I’m in the city.

And try I did.

It was a sweltering hot Saturday afternoon when I visited; so hot that I was starting to see double vision while queuing up under the hot sun. The car temperature indicator said it was close to 40 degrees and I couldn’t agree more.

Expect to queue between 30 minutes to an hour

Cendol Mari Gunung Rapat is a one-man show – I was told this young Indian chap has been running his stall for the past four years. From the looks of it, he commands a steady crowd of Ipoh locals wanting their share of shaved ice goodness on hot and humid days like the day I went.

One-man show

So hot it was that I decided a bowl of cendol kacang wasn’t going to cut it. I needed a large packet to go as well, since we were already in queue. You get to have your cendol plain, with kacang, pulut, corn or everything in. Prices start from RM3.50 per bowl (plain) and goes up to RM5 (for everything inside). You’ll need to top up RM0.50 for takeaway.

Tastewise, this cendol well exceeded my expectation. Not because it’s scorching hot that afternoon but because it was pretty damn good. You get relatively fine ice shavings topped with generous lashings of creamy coconut milk and drizzles of thick, caramelised palm sugar syrup.

Cendol kacang — amazing stuff!

The kacang in my cendol is firm yet soft at the centre, and well retained its shape in the cendol mix. Each spoonful was decadent – sweet-savoury pleasures from the combination of first layer coconut milk and thick palm sugar, with shaved ice that binds everything together in unison.

Have it on the spot as it’s a lot richer than the takeaway version.

It almost reminded me of (what I deem is) the best cendol in Melaka except that the green slivers from Cendol Mari Gunung Rapat isn’t as firm or toothsome as the Melaka version. Still, it is a good bowl of cendol and one I would have over and over again whenever I’m in Ipoh.

The takeaway version is less decadent because of the larger quantity of shaved ice but still delicious. If you want to really indulge in a bowl of creamy, almost artery clogging santan laden cendol with deliriously thick lashings of palm sugar, have it on the spot.

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Ambiance: 4/10
Price: 6.5/10
Food: 7.5/10 (pork-free)
Verdict: One of the best cendol I’ve eaten in a while. Definitely the best I’ve had so far in Ipoh.

Cendol Mari Gunung Rapat
51-33, Jalan Gunung Rapat,
Taman Cemerlang Rapat,
31350 Ipoh.
Business hours: 1pm till 4.30pm

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With so many changes happening over the last 6 weeks, Ramadan meal options have taken on a new direction – in the form of food delivery to ensure we all remain safe at home. I’ve had the pleasure of sampling the Ramadan delivery spread from three hotels – Le Meridien Kuala Lumpur, Mandarin Oriental Kuala Lumpur and Shangri-La Kuala Lumpur.

These hotels have showcased some of their best Ramadan highlights to ensure those who are fasting can still enjoy the essence of “buka puasa”, hotel style. The meal options start from RM40 per head and I’m sure you’ll find your favourite items available among these offerings.

Le Meridien Kuala Lumpur

Set 1

Le Méridien Vegetables Biryani Rice

Prior to MCO, I had a sneak preview of Le Meridien’s Santapan Muhibbah, which is now converted into Santapan Muhibbah in the comfort of one’s home. Chef Budiman and his team have curated 6 set menus available from RM50 nett per person (set 1, 2 & 3) to RM60 nett per person (set 4, 5 & 6) in collaboration with TableApp via pick-up and delivery.

Food is packed “sous vide” style for peace of mind

The sets are prepared “sous vide” style to ensure proper food handling and hygiene for your peace of mind. I opted for Set 1 and Set 3 – for variety and both included some of Chef Budiman’s signatures like Ayam Percik and Nasi Biryani.

This ayam percik is “bomb”

Set 3 – Le Méridien Kampung Fried Rice, Ayam Percik, Stir-Fried Vegetables with Prawns & Cucumber Acar

I’ve always liked the ayam percik at Le Meridien, and the sous vide version is just as good – lemak, spicy and fall off the bone tender. The lamb vinadaloo and biryani rice pairing is spot on, and I rather enjoyed the chicken and shrimp bubur lambuk. I had a full portion to myself and mind you, I’ve never been a bubur lambuk fan.

All delivery and pick-up orders can be made via bit.ly/SantapanMuhibbah. With each delivery order, you’ll get a RM50 voucher as a token of appreciation, valid until 31 May 2021 and redeemable at any Le Meridien’s F&B outlets – PRIME, Favola, Latest Recipe or Gastro Sentral.

Mandarin Oriental Kuala Lumpur

Gamelan Feast by Mandarin Oriental

The culinary team at Mandarin Oriental have risen to the challenge of ensuring the MO Ramadan experience is not lost during food delivery. There are three Ramadan sets available (from 2 to 12 pax) – Kompang, Rebana and Gamelan.

Love the sleek packaging

Chicken, lamb and beef satay with condiment

I received the Gamelen set for 2 (RM276) – Mandarin Oriental’s most luxurious set comprising a rather massive spread of satay, sup kambing, fried seabass, crab in spicy coconut broth, chicken 65, asparagus goreng belacan and kuih muih, among others.

Sup kambing roti bengali – good stuff!

Ketam masak lemak daun selasih

The sup kambing was delicious; spice-laden, aromatic and filled with generous chunks of tender lamb. There was hardly any gamey smell or aftertaste to my surprise. The crab curry is a showstopper and one you must try. I reckon this is Mandarin Oriental’s highlight and one that is done superbly.

Chicken 65

Deep fried seabass with herb sauce and young mango salad

I was pleased to see my favourite chicken 65 on the menu (Mosaic’s specialty) and the deep-fried seabass with herb sauce and young mango salad goes really well with rice. Even the asparagus sambal was cooked to the T. Portions are very generous – the Gamelan set for 2 is so “extra” it can feed 3-4 pax easily.

This portion is for 2 pax but the spread is so massive it can easily feed 3-4 pax

These sets are available for order at kualalumpur.mandarinorientalshop.com/collections/ramadan-delivery. They are priced from RM88 onwards per person and you can opt to pick-up from the concierge or have it delivered to you for RM35.

Shangri-La Kuala Lumpur

The Horizon Set

From 23rd April till 23rd May, Shangri-La Kuala Lumpur has three iftar sets put together for delivery so you can enjoy snippets of their previously intended Ramadan spread. “The Feast, The Horizon and The Shangri-La” are priced at RM40, RM60 and RM80 nett per person and features local favourites like Ayam Kapitan, Daging Masak Rendang, Nasi Biryani Kambing and Kari Kepala Ikan.

Ayam Kapitan

I really enjoyed the ayam kapitan and daging masak rendang – the chicken curry was thick and robust from the assorted spices, with a creamy (lemak) finish. Just how I like my curry kapitan to be. The rendang was also delicious as you can taste a good amount of kerisik and spices, and the beef was tender yet still had a slight resistance; the way rendang should be.

Daging Masak Rendang

Nasi Biryani Kambing is good!

This is Jien’s preferred rendang style – dry and spicy with good textural contrast – so he finished most of it. The minimum order is 3 pax for all the Ramadan sets and you can opt to self-collect from the hotel lobby or get them delivered to you (free delivery within 3km, 3-5km RM18 and 5-10km RM38).

The Shangri-La Set

Iftar menus are available here: www.shangri-la-specials.com. Call 03 2074 3900 or WhatsApp +6019 390 2257 to place your order.

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My bar for roast duck is pretty high; after several visits to Hong Kong and amazing roast duck (and goose) introduction by a foodie friend who resides in Hong Kong. Since Hong Kong will never be a city of my choice to relocate to, the next best thing I can do is to search high and low for a decent enough roast duck in Klang Valley.

And Soon Lok in Puchong came highly recommended by my followers in my quest to find more roast duck options that meet this “new standard”.

Roast ducks on display at Soon Lok in Puchong

Located in Bandar Puchong Jaya, Soon Lok is known for its roast duck and come dinnertime, the restaurant is packed with diners waiting for their share of duck. So crowded was the restaurant that Jien and I had to settle for a table by the roadside – or risk waiting for another 30-45 minutes for a table to be vacant.

Half a duck

Some reviews claim Soon Lok serves “the best roast duck they have eaten in their entire life”. A part of me wonder if they have been to Hong Kong, London or even Beijing. But I digress.

Definitely an overkill for two pax!

Dipping sauces for the roast duck

I was there to see for myself if Soon Lok’s duck meets all the requirements of a good roast duck. Half a portion of duck, a platter of char siew and siew yuk and a claypot of hot and soup vegetable stew later, I’ve come to my conclusion.

Mediocre at best, unfortunately.

Soon Lok is overrated at best.

And I’m not comparing this to the likes of Hong Kong, London or Beijing. But the options we have in Klang Valley like Sunrise, Loong Fong, Village Roast Duck and De Champion Duck.

In comparison to those roast duck options, I found Soon Lok’s offering just average. The skin isn’t as crisp as I was expecting it to be, and the fat didn’t quite render onto the flesh of the duck. So each element felt compartmentalised rather than a cohesive experience.

Char siew and siew yuk platter. Forgettable if you asked me.

The char siew is mediocre – bordering dry because we were given rather lean cuts despite specifying our preference for “half lean, half fat”. The siew yuk was better but still nowhere near the crispy, melt-in-the-mouth experience I was hoping for.

Hot and sour vegetable stew

Lacks body, spiciness and sourness.

Soon Lok’s version of vegetable stew is a far-cry from what the acceptable standard of “chai buey”. It’s neither hot nor spicy enough, and there wasn’t enough “body” from the stock and bones used. A pity really.

I can’t quite remember how much we paid for this meal, but based on what I can recall, it was between RM75-85 for all the above.

Ambiance: 5.5/10
Price: 6.5/10
Food: 5/10 (non-halal)
Verdict: Very average roast duck in my opinion. Don’t even bother with the char siew.

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Restoran Soon Lok
77, Jalan Kenari 20,
Bandar Puchong Jaya,
47100 Puchong, Selangor.
Tel: 013-390 8833
Business hours: 9am till 9pm

When fried chicken is involved, Taiwanese fried chicken isn’t top of my list because I find the flavours a tad one-note from my visits to different parts of Taiwan, including Taipei city. Monga Chicken dropped into the Malaysian market last year, making waves for their “thick and juicy” fried chicken with a variety of sauces.

I put this visit off numerous times because I’d rather spend my money on Korean and local fried chicken. But Jien on the other hand wanted to give this place a shot because we’ve walked past the Damansara Utama outlet numerous times and he has more #FOMO than I do.

So we went.

Monga Chicken, Damansara Uptown

Perhaps it was our luck that night to have gotten a new staff on duty – she messed up our order pretty badly, so we had to wait for almost 10 minutes just for her to sort out the cashier. On top of that, she miscalculated (I have no idea how that can happen) our food order so we were overcharged for our order of two chicken sets (The King & Chee-Z Signature).

The King — salt & pepper Taiwanese fried chicken

The post-ordering process was also complicated due to the glitch at the cashier. I suspect it’s due to the way the POSM is set up, so The King arrived first and Chee-Z Signature, 30 minutes later.

The King

Thick chicken cut, juicy at the centre with crisp exterior

The King (RM14.90 ala carte, additional RM9 for drinks & fries) is essentially your standard Taiwanese fried chicken with salt and pepper. Chicken is adequately juicy while the batter is thin and crunchy – Jien enjoyed this while I didn’t care much for the 5-spice powder flavour and aroma that Taiwanese fried chicken is known for.

Chee-Z Signature

Chee-Z Signature (RM17.90 ala carte) comes topped with cheese and tomato sauce so it tastes like a fusion of Italian and Taiwanese. Weird combination, I thought. But since I’m not a fan of five spice powder, the tanginess of the tomato sauce helped cover up the flavour of the powder. That said, still not blown away by Monga Chicken.

Piping hot fries

Fried chicken skin

Their fries are piping hot and nice, which is a small consolation considering they forgot this until we reminded them again. I’d order the fried chicken skin again because it’s crispy and moreish – more memorable than the fried chicken itself.

Bubble Milk Tea

Jien and I have different views on which drink goes best with fried chicken. By social norm, carbonated drinks are ideal, but I always feel bubble tea and Taiwanese fried chicken go hand in hand. It does get a bit cloying though, since Monga Chicken’s version is rich and milky. Not your everyday affair, that’s for sure.

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Ambiance: 6/10
Price: 5.5/10
Food: 5.5/10 (Jien gives it a 6)
Verdict: If you’re into Taiwanese fried chicken, you might enjoy this better than I did.

Monga Fried Chicken
66, Jalan SS 21/39,
Damansara Utama,
47400 Petaling Jaya.
Tel: 016-731 6893
Business hours: 11am till 9.45pm

Bak kut teh is one of the many dishes is subjective to one’s preference – some like it dark and herbal, some like it light and pepper, and some, a balance of herbal and sweetness. I tend to gravitate towards darker and more herbal bak kut teh broths in general so naturally, the ones from Klang appeal more to me.

A friend of mine told me about Chao Zhou Bak Kut Teh in SS18 Subang a couple of months back, citing this bak kut teh spot as a “decent option” for those who don’t want to go all the way to Klang. This bak kut teh restaurant is located along the same row of shoplots as Xfrens Restaurant, which is one of my go-to spots for tai chow around Subang. I tried Chao Zhou Bak Kut Teh a couple of months back with Jien when we were running some errands within the vicinity.

Bak kut teh for 2 pax

Ordering is straightforward as the menu is limited to soup bak kut teh, braised pork trotters, chicken in rice wine and vegetables. We stuck to the soup bak kut teh, yau char kwai and white rice which arrived pretty quickly since there weren’t many customers that weekend.

At first glance, the bak kut teh looked a tad pale though it did have a decent amount of herbal aroma. Tastewise, it falls under the herbal and sweet category rather than the darker kind that I like. That said, it is a decent enough choice if you’re looking for a quick bak kut teh fix.

The meat cuts are alright; we got pork ribs and three-layer pork, both cooked till tender. Soup refills are allowed hence our extra order of yau char kwai. I love dunking my fried rice crullers in bak kut teh broth as the “air pockets” really soaks up the herbal soup well.

All in, it was a decent bak kut teh meal. Definitely not THE best bak kut teh I’ve eaten but I do like the balance of herbal notes in Chao Zhou’s broth. If you’re looking for a dark, rich and herbal bak kut teh option, this isn’t it. But if you’re open to options, you might find this a pleasant surprise. We paid about RM45 for all the above including two drinks – reasonable for KL standards.

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Ambiance: 5.5/10
Price: 6/10
Food: 6/10 (non-halal)
Verdict: Definitely not like Klang bak kut teh but if you appreciate balance, you’ll find this fairly enjoyable.

Chao Zhou Bak Kut Teh
11G, Jalan SS 18/1b,
SS18, 47500 Subang Jaya.
Tel: 012-717 2986
Business hours: 9am till 2.30pm, 5pm till 9pm
(closed Monday)

I heard good things about Wang Chiew Restaurant in SS2, but my visit was long overdue – Jien managed to visit with his family when I was away for work and he too, mentioned the place is worth checking out.

We were there a few months back and during both visits, the restaurant was crowded and the only available seats were by the sidewalk. Jien and I ordered the signature tofu, Guinness pork ribs, butter chicken, stir fried nai pak and salted vegetable tofu soup.

Signature Tofu

Salted vegetable tofu soup

The food did not disappoint – I really enjoyed the salted vegetable soup because Wang Chiew was generous with their ingredients so there was plenty of flavour in this simple soup dish. Almost everyone at the restaurant ordered the signature tofu (it was either this or sizzling tofu) and it went well with rice. A tad on the saltier side I thought, but overall a decent dish.

Guinness pork ribs

Jien’s favourite thing to order here is the pork ribs, which he cites as one of the better ones around. The meat is adequately tender and juicy while the Guinness gravy coating is properly caramelised, so you get that sticky sweet sensation and a very mild Guinness aftertaste.

Butter milk chicken

Could be spicier and richer, in my opinion

I’m on the fence when it comes to the butter chicken as I would have liked it more decadent and spicy. Wang Chiew’s version leans towards the milder side so you’re definitely able to put away more chicken since it’s less cloying.

Deep fried pork knuckle

Star of our meal

On our subsequent visit, we decided to go for a whole deep-fried pork knuckle (RM65 if I’m not mistaken) which we both agreed, was a good move. You get this ultra-crisp exterior with a layer of rendered fat and fork tender meat beneath, served with three different dipping sauces; tangy and spicy. It’s very moreish and I wouldn’t mind having this again.

Fried french beans

Nai pak

Vegetables are tasty at Wang Chiew – both the stir-fried nai pak and French beans we ordered turned out delicious. Perhaps it was the MSG though I didn’t feel that thirsty after my meals. Expect to pay between RM25 to RM40 per head depending on what you order. Reasonable, in my opinion.

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Ambiance: 5.5/10
Price: 6/10
Food: 6.5/10 (non-halal)
Verdict: The pork knuckle and Guinness pork ribs are worth ordering.

Wang Chiew Seafood Restaurant
30, Jalan SS 2/103,
47300 Petaling Jaya,
Selangor.
Tel: 03-7722 3662
Business hours: 11.30am till 10.30pm
(closed Tuesday)

Foo Fee in Kepong isn’t the kind of place I would brave the distance from Bangsar for, but I was in the vicinity for a client meeting which made it convenient for me to “drop by for coffee”. My team members told me Foo Fee is popular among the folks in Kepong – known for their strong local coffee and nasi lemak with fried chicken.

Nasi Lemak with Fried Chicken

The nasi lemak with fried chicken is of reasonable portion; you get a whole deep-fried chicken leg with rice, and a side of sambal, half an egg, anchovies, peanuts and cucumber slices. Tastewise, I’d say it’s above average but the sambal needs to pack more kick. Foo Fee’s version leans towards the milder and sweeter side.

Iced coffee is not bad as it’s “kau” and frothy. One of the better ones I’ve had in a while but I feel Thong Kee’s version is still better. I didn’t like the milo dinosaur because it’s really sweet and cloying – diabetes in a cup, I call it.

Vietnamese Egg

The Vietnamese egg is Foo Fee’s take on a shakshuka, topped with minced pork, lap cheong and sausages. Pretty forgettable if you asked me, as there wasn’t much flavour and sauce to go with the toasted bun. Stick to the steamed kaya and butter bread since that’s a safer bet. It comes in a set on weekdays – RM8.80 with a drink and half-boiled eggs.

Kaya and butter steamed bread set (RM8.80)

Overall, I find Foo Fee a nice place to have coffee and a bite if you’re within the vicinity. Prices are reasonable though food is just ok for me. Mandarin is predominantly used here so I did find it difficult to converse with the staff for my orders.

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Ambiance: 6/10
Price: 6.5/10
Food: 5.5/10 (non-halal)
Verdict: Reasonable prices and decent ambiance for coffee and a bite.

Foo Fee 福啡 Kepong
Fortune Perdana Lakeside,
G27, Jalan Metro Perdana 1,
Kepong, 52100 Kuala Lumpur.
Tel: 03-6242 8727
Business hours: 8am till 6pm

Like most Malaysians, I tend to have my preference when it comes to food. Especially dishes like curry laksa, nasi lemak, bak kut teh and pork noodles. Siew Kee Pork Noodle in Bandar Menjalara came highly recommended by my friend, who claims this is the “holy grail” of pork noodles.

Jien and I were intrigued. Because we love and know our pork noodles – and are always open to new suggestions in hopes of discovering a better one than our ultimate favourite. We made our way to Bandar Menjalara over the weekend, in search of this pork noodle spot with “Chinese signboard”.

It wasn’t until a bit of Google research that I learnt of the restaurant’s name; 兆基猪肉粉 Siew Kee Pork Noodle. We placed our order for one regular pork noodle soup (RM7.50) and one large bowl with extra ingredients (RM12), for comparison.

Pork noodles, extra meat

Regular pork noodles

When it comes to pork noodles, broth is key. Which is why I had high hopes for Siew Kee Pork Noodles – the broth looked thick and murky. Almost milky at first glance. There was also a heady aroma from the bowl of noodles with extra pork.

Topped with fried garlic and pork lard

Savoury, porky flavour

I tried the regular pork noodles first and thought the broth had a stronger garlic undertone. It was only towards the end of each sip that the porky essence surfaced. Not a bad thing; just a matter of preference. The broth had a balance of sweetness from the meats and savoury notes from the garlic and stock.

Tender pork slices

This I feel, is similar to the Sabah style pork noodles (sang nyuk mee) where the broth is clouded with murky pork bits. Siew Kee’s pork noodles with extra meat is naturally thicker and porkier so if you want your noodles decadent, ask for extra “liu”.

The extra meat version has a thicker, murkier broth

The extra meat broth is sweeter from the surplus of pork slices, giving you a richer and creamier mouthfeel. I reckon adding liver and intestines would add more flavour to the broth, so if you’re a fan of innards, load them in.

Extra meat (bottom) vs regular pork noodles

Overall, I wouldn’t say Siew Kee Pork Noodle is better than our favourite pork noodle spot. It’s different so comparing these two wouldn’t be fair. Siew Kee’s broth is more savoury porky versus the SS15 Subang, Sunway Mentari and SS3 version which is sweet-porky.

Go try and you decide for yourself.

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Ambiance: 5.5/10
Price: 6/10
Food: 6.5/10 (non-halal)
Verdict: Pretty decent pork noodles, but I feel it’s more similar to the Sabah style pork noodles rather than KL style.

Siew Kee Pork Noodles
16-34, Jalan Medan Putra 3,
Medan Putra Bussiness Centre,
52200 Kuala Lumpur.

When I first arrived in the UK for my post-graduate studies, my uni mates would rave about how amazing the roast duck in London is – that they would eat it every weekend without fail. Back then, it was also one of the more affordable dining out option for students, at just £7 per plate of rice and duck.

I’m not sure what or why I’m so smitten with the roast ducks in London, to a point I would save up just to indulge in half a duck. On my own! Perhaps it’s the fatty Irish ducks they use, paired with the sweet soy sauce that complements the crisp skin and melt-in-the-mouth fat underneath.

Or perhaps it’s because the Chinese in my yearns for duck and rice each time I travel outside of Malaysia.

Whole roast duck at New Fortune Cookie

Four Seasons in Bayswater used to be my preferred choice when it comes to roast duck back in the days, but over the years when I visited London, I found the duck less and less tasty – with the sauce being overly salty and one-dimensional. We then moved on to Gold Mine next door, which was good for a while but in 2016, failed to impress.

Roast meats on display

Earlier this year when I revisited London, I decided to give New Fortune Cookie a try because I’ve heard good things about the roast duck there. Located just outside Queensway Station, New Fortune Cookie is less chaotic (on a weekday lunch) and prices are slightly cheaper (if I remember correctly) compared to Four Seasons and Gold Mine. I remember paying £24 or so for a whole duck.

Juicy, tender and deliciously crisp

And yes, I always order a whole duck even when it’s just Jien and I eating. Because I feel half a duck is barely enough and ordering 3/4 a duck seems odd. But unlike our younger days, we can no longer put away a whole duck. At New Fortune Cookie, Jien and I only managed 1/3 a duck because portion was huge and we also ordered vegetables and a tofu dish for May Anne.

Stir-fried kailan

The duck at New Fortune Cookie was good stuff – juicy, tender and fatty with crisp mahogany skin and sweet-savoury sauce. It was what I want in a plate of roast duck and the fact that Irish ducks are used makes it better. I’m not saying it’s better than the roast ducks in Hong Kong, but the ducks used in UK are certainly fattier and tastier.

Claypot tofu

I reckon New Fortune Cookie’s roast duck is the best I’ve had along the Bayswater stretch, overtaking Gold Mine and Four Seasons easily. If you’re visiting London and want something Chinese for lunch or dinner, give this a shot. Hopefully, their chef is still around because I was told the original Four Seasons chef is now at New Fortune Cookie.

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Ambiance: 6.5/10
Price: 6.5/10
Food: 7.5/10
Verdict: The roast duck is tastier than the ones from Gold Mine and Four Seasons.

New Fortune Cookie
1 Queensway, Bayswater,
London W2 4QJ, United Kingdom.
Tel: +44 20 7727 7260

A few weeks ago, I got a hello text from my ex-boss David who suggested I give Wun Nam Restaurant in Damansara a try. According to him, Wun Nam serves even better dishes compared to Wang Chiew and it’s a restaurant he patronises with his family often.

Wun Nam Restaurant is located along a row of shoplots in Damansara Perdana and the people behind this establishment hails from Tanjung Malim. Service is friendly and the menu is extensive, with indication of their signature dishes on every page.

Pork lard fried rice

We ordered the pork lard fried rice for two pax (RM10 per pax), ginger and soy steamed patin (RM10 per 100gm), claypot kangkung (RM16 – small, RM32 – large), claypot buttermilk pork ribs (RM28 – small, RM56 – large) and tofu in egg sauce with crab meat (RM22 – small, RM44 – large) to share.

The food did not disappoint.

I really enjoyed the pork lard fried rice, which came with a good dose of “wok hei” and studded with a good amount of crispy pork lard. The rice itself is tasty from the lard oil and seasoning was just right – it’s good on its own and perhaps even tastier with a fried egg on top.

Claypot buttermilk pork ribs

Wun Nam’s claypot buttermilk pork ribs is also worth checking out. I find it interesting because pork ribs typically come in marmite or Guinness style, so buttermilk gravy is a nice twist. It was thick, creamy, mildly spicy from the bird’s eye chilli and aromatic from the addition of curry leaves.

Claypot kangkung

The claypot kangkung has a nice balance of savoury and spicy (from the dried chillies) – I would have liked this to have more wok essence but on a whole, it’s a pretty good vegetable dish. Definitely one that begs to be eaten with rice.

Ginger and soy steamed patin

My father in-law enjoyed the ginger and soy steamed patin, citing the fish as fresh and “full of Omega fats”. I’m not big on fish in general but Wun Nam’s steamed patin is fresh and the fish is firm. Of course, it’s not as tasty as wild caught patin but the latter costs a whole lot more.

Tofu in egg sauce with crab meat

The tofu in egg sauce with crab meat is one of Wun Nam’s signature tofu dishes – showcasing deep-fried tofu squares in eggy crab meat gravy. I like how the gravy is properly eggy rather than starchy, and you get proper bits of crab in each bite.

Butter cake, on the house

Overall, I found the dishes we ordered at Wun Nam Restaurant quite good. I’d definitely come back for these dishes and perhaps their Sang Har Mee, which looks pretty legit too. Prices are reasonable; our bill for the above came up to RM200 with the patin taking up half the cost.

Ambiance: 6.5/10
Price: 6.5/10
Food: 7.5/10 (non-halal)
Verdict: Pretty solid dishes overall. Definitely give the pork lard fried rice, claypot kangkung and buttermilk pork ribs a try.

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Wun Nam Restaurant
23-1, Jalan PJU 8/5f,
Damansara Perdana,
47820 Petaling Jaya.
Tel: 011-6332 3889

I’ve heard plenty of good things about Aftermeal Desserts in Damansara Utama – it’s said to be a go-to spot if you’re a fan of shaved iced treats. I know of some friends who would make their weekly pilgrimage to this dessert spot after dinner, so I had fairly high expectations of what’s coming my way.

Photo taken before MCO

Iron Lady Milk Tea

Aftermeal Desserts is known for its kakigori so Jien and I started off with their Iron Lady Milk Tea (RM22), a crowd favourite judging from what I saw on almost every table. Tieguanyin oolong is used to create this shaved ice concoction – you get fluffy, snow-like shaved ice with a side of brown sugar pearls, grass jelly, sweet potato mochi and homemade taro.

A good combo, I thought. As the mochi and taro had a nice “QQ” texture which paired well with the light tea-infused shaved ice. It’s also not overly sweet so I found this rather enjoyable.

Classic Calamansi Yokan

The Classic Calamansi Yokan (RM16) is a refreshing option for those who want something tangy and fruity. I liken this to something females would enjoy, as there’s a good balance of texture (from the passionfruit pearls, sea coconut and calamansi jelly) and tang from the shaved calamansi ice.

Classic Grass Jelly

I prefer the Classic Grass Jelly (RM16) as it comes with taro balls, sweet potato mochi and house-special grass jelly. The texture of this grass jelly was just right – not too floppy, not too firm and with just the right amount of herbal note. If you’re looking for that typical sweet grass jelly shaved ice, you won’t find it at Aftermeal Desserts so keep an open mind.

Bentong Ginger Soup with Black Sesame Glutinous Rice Balls

Hot desserts are also available, like the Bentong Ginger Soup with Black Sesame Glutinous Rice Balls (RM16). You can opt to customize your ginger spicy level (light, normal or spicy) to find what works best.

Comes with sweet potato mochi and taro

I’d definitely go for spicy as I enjoy Bentong ginger and its benefits; Jien prefers sticking to the normal version so I reckon we won’t be sharing this due to our differences.

Overall, I agree that Aftermeal Desserts is a good spot to head to for an aftermeal (maybe even before!) option. The offerings may seem standard but the Aftermeal team has added their own twist so you’ll have to try it to see for yourself.

My only gripe at the moment is the crowd – it was packed to the brim before MCO and now with social distancing, tables are even more limited!

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Ambiance: 6/10
Price: 6/10
Food: 6.5/10 (pork-free)
Verdict: Definitely a spot to consider if you’re into shaved ice desserts. Try the Iron Lady Milk Tea and Classic Grass Jelly. 

Aftermeal Desserts
52, Jalan SS 21/58,
Damansara Utama,
47400 Petaling Jaya.
Tel: 012-646 7609

Banana leaf rice happens to be one of the most debated cuisine among my readers and followers – and it’s also one of my favourite things to eat. When Daddy Arumugam Recipe took over the bakery lot in Bangsar Baru, I had mixed emotions.

Daddy Arumugam Recipe

Because I enjoyed the pastries from that bakery and they served good Italian coffee. But Daddy Arumugam Recipe apparently serves proper Southern-style banana leaf rice and that thought alone makes me excited.

Early bird gets a table — best to go by 12pm when they open because the place packs up by 12.30pm.

We arrived at Daddy Arumugam by noon and got a table immediately. They open from 12pm onwards from what I overheard and by 12.30pm, the restaurant is packed and there was a queue that formed outside the sidewalks. Service is slower than the average banana leaf rice restaurant but the elderly uncle was apologetic about their shortcomings.

Banana leaf rice set and mutton chukka (small)

I also reckon the food took longer because there wasn’t a hot food station to house all their specialties like mutton chukka, chicken chukka, goat’s brain curry and crab curry. Most items came from the kitchen (I can’t tell if they are precooked or cooked to order) so even though my mutton chukka (RM13.50 – small, RM20 – large) arrived 30 minutes later, it was hot and aromatic.

The standard banana leaf rice set at Daddy Arumugam Recipe comes with 4 types of vegetables

Daddy Arumugam Recipe’s standard banana leaf rice costs RM12 per head – more expensive than Devi’s and Nirvana I’ll admit. You get pooni rice (Indian parboiled rice) which I like, four types of vegetables, papadam, rasam and an option of crab, mutton, chicken and fish curry; Southern style.

Rasam is served piping hot, for now.

The rasam is served piping hot which I really enjoyed, as the banana leaf rice spot I always frequent gives it to me lukewarm – potong steam, really. Here’s hoping Daddy Arumugam keeps this up or else, it’s no better than the two banana leaf rice spots down the road.

4 types of curries are available — crab, mutton, chicken and fish.

Let’s talk curry: I liked how robustly spiced the curries at Daddy Arumugam Recipe are, particularly the mutton and fish curry. There’s this savoury-aromatic balance from the mutton and the spices used offsets the gaminess of the meat but also brings out the flavour of the curry. As for the fish curry, it’s not your typical “kari ikan” but rather, a properly cooked, rendered down, thick and rich fish curry with a good balance of tang and heat.

Jien still prefers the Kerala curries (we like our curries rich and creamy) from our regular banana leaf rice spot but I find Daddy Arumugam’s South Indian curries pretty solid and they really bind the rice and vegetables together nicely.

Mutton chukka (small)

Pretty good portion and tasty too!

The mutton chukka (some call it varuval) is also tasty as the mutton is properly cooked so each piece is tender and laden with spices. I rarely order mutton varuval these days because most places pre-cook them and serve them cold-ish. Daddy Arumugam’s version is definitely one of the better ones I’ve eaten in a while because they (seem to) cook it fresh. The small portion is also pretty sizeable compared to many banana leaf rice restaurants I’ve been to so I find this reasonable since there was a good amount of mutton inside.

Early into our meal, a customer decided to go “bat shit crazy” by yelling at the staff and the young lady because his rice didn’t arrive within 5 minutes from the time he got his vegetable sides. While it must have been unpleasant for the owners and staff, I found it amusing how impatient some people are and the things they would say to get their way – “I’m an F&B manager you know! I’m also a chef you know! Where’s my rice?? Tomorrow only coming ah??”

Refills are given for rice and vegetables – just ask the staff and they will get you more of what you need. Be prepared to wait when it’s a full house though, as Daddy Arumugam seems a bit short on staff at the moment. From what I understand, you also get thogayal, mango chutney, kesari and mooru with your banana leaf rice meal but since it was pretty chaotic when we were there, I didn’t bother asking for them.

Our bill came up to RM43.30 inclusive of two teh ais (RM2.90 each) – fair for the portion and quality of food served. Honestly, I wouldn’t mind going back for more of the mutton chukka and maybe give the chicken chukka a shot too. Hopefully, service would be better and quicker by then.

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Ambiance: 6/10
Price: 6/10
Food: 6.5/10 (pork-free)
Verdict: If you’re into banana leaf rice, give Daddy Arumugam Recipe a shot – order their mutton chukka. Expect to wait a little since they have yet to iron out their service kinks.

Daddy Arumugam Recipe
9, Jalan Telawi 5,
59100 Bangsar Baru,
Kuala Lumpur.
Tel: 010-407 1526
Business hours: 12noon till 11pm
(closed 2nd Monday of the month)

My first visit to Bala’s Banana Leaf in Bangsar was almost 5 years ago when they first opened and my experience was above average at best. Over the years, I’ve been receiving comments and recommendations from my readers and followers – citing Bala’s Banana Leaf as better than my regular spot.

Hot food display at Bala’s Banana Leaf

So Jien and I paid them a visit again last week and this week to see how Bala’s Banana Leaf has “levelled up” over the years. For a shop with the name banana leaf, there was no banana leaf in sight at Bala’s; only metal plates. Apparently, this is their new standard operating procedure post MCO.

Bombay chicken — bottom row, centre.

Banana leaf rice on a metal plate, anyone?

I know many insist on using hands when eating banana leaf rice and would use the analogy of “having sex through an operator” if one were to use cutlery to work through their meal. For me, having banana leaf rice on a metal plate is a greater offence – more severe than banana leaf paper. And that was what Jien and I got at Bala’s – rice with vegetables on a metal plate.

Quite a joykill, I must say…

You get three types of vegetables on rotation to go with the Pooni rice (RM7.30 per pax), and an option of fish, curry or dhal curry. The curries were alright; a tad light for my liking as I like my southern curries well-spiced and strong enough to flavour the rice. Rasam isn’t provided unless you request for it and during our visits, we had to remind them about papadam.

Remember to remind them about your rasam, papadam and if you’re planning to refill your vegetables, it’s RM1.50 per vege.

Unlike the standard banana leaf rice places I’ve visited, Bala’s Banana Leaf charges for their vegetable refills (RM1.50 per refill). While it may not be much, I don’t think it’s right to charge for refills when your metal plate compartments are small.

Jien and I tried several side dishes during our visits – mutton varuval (RM10 – small), chicken 65 (RM9.50 – small), fried sotong (RM9.50 – small) and Bombay chicken (RM10 – small). At Bala’s Banana Leaf, portions are smaller (read: barely enough for 2 pax) so if you’re hungry or planning on sharing with more people, it’s best you request for a larger portion.

Mutton varuval

Chicken 65

The mutton varuval is not bad; tender, well seasoned and adequately spicy. I’d say this is better than the mutton varuval at Devi’s corner in terms of meat quality (less bones, more flesh). Chicken 65 isn’t my favourite here because they used chicken breast for the entire dish so it was dry and hardly enjoyable. Best to specify you want chicken thigh or drumstick if you’re planning to order this.

Fried squid

Note the smaller portions here.

Jien likes the fried sotong at Bala’s Banana Leaf because it’s fried just right so each bite is juicy and tender. I prefer the fried sotong at Sri Ganapathy Mess though I’ll admit – at Bala’s, you can at least see the squid, if you know what I mean.

Bombay chicken

4 rather small pieces of chicken for RM10

Bombay chicken would have been delicious if the chicken adsorbed the flavour and spices of the creamy, rich gravy. Also, for RM10, you only get 4 small pieces of chicken. Pretty expensive if you ask me.

Unlike other banana leaf rice places, you won’t feel “stuffed” when you eat at Bala’s. For some reason, the meals here are lighter so if you’re a small eater or dislike that “food coma” feeling after your meal, this might be your banana leaf rice spot.

Overall, I still stand my ground about Bala’s Banana Leaf. I’ve given them two more tries based on the numerous recommendations received and ordered as much recommended items as I can stomach. Is it better than my regular banana leaf rice spots? Not quite, but it’s a decent enough option if you want to explore options. In terms of value, I’d have to knock off some points since portions are smaller and they charge for refills; expect to pay between RM20-25 per person.

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Ambiance: 6/10
Price: 5/10
Food: 6.5/10 (pork-free)
Verdict: Try the mutton varuval and fried sotong, but take note of their “chargeable refills”.

Bala’s Banana Leaf
25, Lorong Ara Kiri 1,
59100 Bangsar,
Kuala Lumpur.
Tel: 03-2201 7107
Business hours: 8am till 10pm

I’ve been hankering for a good bowl of curry laksa of late and decided to settle for one of my reader’s suggestion – Kafe Ipoh Ipoh in SS2. According to her, the food is “as good as Ipoh” so Jien and I paid them a visit to see if that claim was true.

Kafe Ipoh Ipoh, SS2

Fuss-free interior

Kafe Ipoh Ipoh is located along the row of shoplots behind T&R, and I was told they started their business right before MCO hit us. The menu offers a variety of Ipoh favourites like kai si hor fun, poached chicken, curry noodles, chee cheong fun, Ipoh snacks and even Chang Jiang white coffee.

Ipoh favourites

We ordered a portion of poached kampung chicken (RM9 – drumstick), kai si hor fun (RM7.50), curry noodles with char siew and siew yuk (RM11.50), Ipoh style “wen lou” chee cheong fun (RM7) and iced Ceylon milk tea (RM4) to share. Food is quick to arrive – we were tucking into our food in 10 minutes or so.

Curry noodles with siew yuk

Thick, spicy broth but not quite Ipoh-style, I feel. The siew yuk was a bit tough.

The curry noodles come with pig’s skin, tofu puffs, long beans and my choice of meat, char siew and siew yuk. Flavour wise, I found the broth thick and rich, but lacking a bit of oomph in terms of spice and also tanginess. It’s a nice bowl of curry noodles, but not quite Ipoh-style if you get what I mean.

Kai Si Hor Fun

I find the meats at Kafe Ipoh Ipoh a tad tough too. The siew yuk and char siew required a bit of bite, and even the chicken slices in the kai si hor fun was tough and dry. As for the hor fun soup itself, the broth was nicely balanced from the prawn and chicken stock, and I’m happy to report that I didn’t feel thirsty after finishing all the soup.

Silky smooth hor fun and tasty broth. But the prawn was overcooked and chicken slices were tough.

Kafe Ipoh Ipoh apparently source their hor fun from Ipoh so you will find the rice noodles more silken and “QQ” in texture. I had a quick chat with the owner and he mentioned he’s from Ipoh so he gets some of his supplies there.

Poached kampung chicken (drumstick)

Not bad in terms of flavour, but meat is a bit tough even for a kampung chicken

The poached kampung chicken is also a bit tough for my liking. While I appreciate the chew and texture of kampung chicken, Kafe Ipoh Ipoh’s version was slightly tougher than I like my kampung chicken to be.

Ginger sauce and chilli sauce were quite good. Homemade, I was told.

“Wen Lou” Chee Cheong Fun

I didn’t know what to expect when I ordered the “wen lou” chee cheong fun – we ordered it because it was recommended. The plate arrived with a portion of Ipoh chee cheong fun with sweet sauce and the other half, minced meat and mushroom gravy. Quite tasty, though I’d stick to the regular chee cheong fun with sweet sauce next round.

Ceylon Iced Tea

They are pretty generous with the evaporated milk in my iced Ceylon milk tea (RM4) so I’m guessing their iced white coffee should be thick and creamy too. Overall, I feel the meats are a bit tough but the noodles are tasty, especially the hor fun soup and curry laksa.

Portions are a bit small for the price tag, but the restaurant is clean and service is brisk. I wouldn’t mind coming back again but next time, I’ll order the jumbo curry laksa instead.

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Ambiance: 6/10
Price: 6/10
Food: 6/10
Verdict: Try the curry noodles and kai si hor fun. Meats are a bit tough, so I’m hoping it’s just a one-off.

Kafe Ipoh Ipoh
26, Jalan SS2/10,
SS2, 47300 Petaling Jaya,
Selangor.
Tel: 017-873 6733
Business hours: 8.30am till 8pm

Mexican or Tex-Mex food in Malaysia doesn’t appeal to me in general – perhaps my expectations are too high. Perhaps my introduction to Tex-Mex and Mexican food started abroad, that’s why. Which was partly why I hesitated for some time when Jien mooted the idea of visiting Orale in Damansara Uptown.

Orale, Damansara Utama

Orale is located along the row of shoplots across Damansara Uptown 1 and from what we gathered while driving around the area, it is often packed with customers. It wasn’t until I developed this craving for a hearty burrito after watching Chef’s that I decided to give Orale a shot. So we went.

The menu is simple – nachos, tacos, quesadillas, burrito, burrito bowl and seasonal items. Works for me, because they have all that I want except the margarita. Beer is available but it doesn’t quite do it for me when I’m eating Mexican food. Jien and I shared a lamb burrito (RM20), fish taco (RM16 – 2 pcs), salsa nachos (RM15), chicken quesadillas (RM18) and chimichangas (RM18).

Quesadillas

Chicken Quesadillas

The chicken quesadilla is quite good; crisp tortilla wrap and a good amount of cheese, chicken and beans inside. I like how the chicken is done for this – grilled till the edges are charred and the flavour, well-infused. You get that hint of char and plenty of kick from the chicken and its seasoning. Don’t forget to dip this is some of Orale’s house special hot sauce but go easy, for it’s really quite hot.

Hot sauces are available at the self-service section

Beef Quesadillas

Chicken Tostadas

Even better is the beef quesadillas (RM20) – made using pulled beef, cheese and beans and served with guacamole dip. Like the chicken version, it goes best with a bit of hot sauce to kick things up a notch. I revisited a few days later and tried their chicken toastadas (RM18) and this was quite decent. Blackened chicken with tomato salsa and cheese on re-beans and lightly toasted corn tortillas, this was packed with flavour and hard to fault.

Chimichangas — we opted for chicken

We also like the chimichangas here – essentially a burrito, but deep fried for extra oomph. Instead of a whole burrito, Orale splits their chicky-changas into two square parcels so it’s easier to eat and also more moreish in my opinion. This one does get to you after a while, as it’s filled with cheese, chicken and beans, then deep fried till crispy. Nonetheless, still delicious.

Fish tacos

I’ve heard and read good things about the fish taco so that was the first thing I ordered from the menu. You get grilled chilli lime fish, topped with this tangy slaw of chopped apples, pickled onions and cabbage for zing. Definitely suited for those wanting a light bite. I’ll need at least two servings (4 tacos) to feel satisfied haha.

Lamb Burrito

While Jien didn’t care much for the lamb burrito, I enjoyed it because it’s hearty and packed with flavour. He found it too heavy with all the rice going on but I liked that it has substance to keep me full. Plus I thought the pineapple salsa gave it a refreshing bite especially after so much cheese and meat.

I came back on another visit to try their beef burrito (RM23), which is tastier so I’ll stick to that moving forward. For some reason, the beef was richer in flavour and juicier compared to the lamb which was already juicy in my opinion. I guess it boils down to personal preference, this one.

Plain nachos

Chicken nachos — comes with tomato salsa and guacamole

The nachos at Orale requires some getting used to, because it was thicker than we liked it to be – think filo pastry chips. But points have to be given because Orale makes theirs in-house and the salsa packs quite a punch. We also tried the chicken nachos (RM18) with salsa and guacamole during our subsequent visit and it was pretty good.

Lime Jarritos

Jarritos (RM10) are available in four flavours (lime, guava, mandarin and pineapple) – we opted for the lime which was alright, but a large jug of margarita would have been perfect haha! Can’t have it all unfortunately. Overall, the food at Orale is worth checking out. Go there with open mind – it’s not a Mexican restaurant but more of a place that serves pretty decent street-style Mexican food.

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Ambiance: 6/10
Price: 6/10
Food: 7/10 (pork-free)
Verdict: Try the quesadillas, fish tacos and tostadas. If you’re a big eater, go for the burrito.

Orale
28, Jalan SS 21/58,
Damansara Utama,
47400 Petaling Jaya.
Tel: 012-678 4226
Business hours: Noon till 10pm
(closed Wednesday)

Jien has been talking about the banana leaf rice at Shobana’s Kerala Kitchen in Jalan Gasing for several months now – he visited the restaurant with his colleagues and came home telling me how good the food was. It wasn’t until recently that we went there together, when both our lunch schedule freed up on a weekday.

Full house during lunch hour

Shobana’s Kerala Kitchen is located along the row of shoplots behind Acha Curry House, and it used to be called May & Mikes. Probably why I didn’t peg them as a banana leaf rice spot in the first place. On a Friday afternoon, Shobana’s Kerala Kitchen is packed with customers – all tucking into their portion of banana leaf rice and side dishes.

Side dishes available

Once you get a seat, head over to the hot food station, pick your side dishes and have the staff send them over to your table. We opted for the fish molee (RM10), chicken varuval (RM8), fish cutlet (RM2) and vegetable cutlet (RM2) to go with our banana leaf rice set.

Shobana’s Kerala Kitchen serves three vegetable sides with pooni rice for RM8 per pax

The banana leaf rice set at Shobana’s Kerala Kitchen (RM8 per person) comes with three vegetable sides, a choice of chicken, fish and dhal gravy, rasam and payasam. Dining here feels like I’m eating in someone’s home – the mood is warm and welcoming. Service is attentive too, from what I experienced and gathered from other customers around me.

You get a choice of dhal, fish or chicken curry to go with rice

Banana leaf rice with chicken varuval and fish molee

We opted for pooni rice, and a mixture of chicken and fish curry on top. Shobana’s vegetable side dishes are simple yet tasty; something you’d get in an Indian family’s home. The side dishes here are commendable. Jien and I particularly enjoyed the fish molee, a Kerala-style fish curry cooked with plenty of coconut milk.

The fish molee is good stuff! Creamy, sweet, savoury and spicy — really tasty when eaten with rice.

Chicken varuval

It’s creamy, aromatic and boasts sweet, savoury, butter and mild-spice notes. Almost like a Chinese buttermilk crab gravy, but tastier and less cloying because of the spices used. I find the chicken varuval a bit milder than I’d like it to be but overall, a decent dish. Chicken pieces are tender and the folks at Shobana’s cooked it proper to infuse the chicken and gravy.

Fish (front) and vegetable cutlet

These were well made too. I’d definitely order them again.

Both the fish and vegetable cutlets were delicious. A tad small, but for RM2 per piece, I won’t complain. The vegetable cutlet is lighter with a sweet flavour and crunchier texture, while the fish cutlet is more savoury and deeper flavoured from the mackerel (I think) used.

Sambal ikan bilis hits the spot!

One of the staff recommended the ikan bilis sambal (RM9 – full portion, RM4.50 – half portion) and it was good stuff. Crispy, spicy and properly caramelised, this went really well with the rice and curry. I regretted not taking the full portion because it’s that good.

I didn’t try the fish puttu but Jien says it’s also good

According to Jien, the Fish Puttu (RM7.50) is also quite good. In his words, “I’ve never eaten anything like this at a banana leaf rice restaurant. It’s ‘lemak’ and juicy, in dry form.”. He also said that the prawn sambal is worth checking out if you’re big on seafood – apparently, it’s spicy enough, rich and sweet from the caramelisation of the onions.

The sambal prawns are also said to be good so I’m definitely ordering some next round! Jien who tried it said it’s one of the nicer ones he’s eaten. So I’ll take his word for it!

Payasam comes with the banana leaf rice meal — a sweet end to a good banana leaf rice meal

I’ll be trying those items on my subsequent visit to Shobana’s Kerala Kitchen, that’s for sure. Overall, I liked my experience here – ambiance is comfortable and the staff are ever-ready to assist or top up on curries or side dishes. Definitely a home-y experience and I guess I now prefer this over Sri Ganapathi Mess for now.

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Ambiance: 6/10
Price: 6.5/10
Food: 7.5/10 (pork-free)
Verdict: Try the fish molee, sambal ikan bilis and cutlets. Best to go slightly earlier so you get first dibs, I say. 😉

Shobana’s Kerala Kitchen
357C, Jalan 5/57, Bukit Gasing,
46000 Petaling Jaya, Selangor.
Tel: 03-7773 0409
Business hours: 8am till 4pm
(closed Monday)