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Deutsches Haus @ Jaya 33, PJ

Deutsches Haus
PG-01A, Ground Floor, Jaya 33,
Jalan Semangat, Section 13,
46100 Petaling Jaya,
Tel: 03-79605736 | 03-79311983

Free dinner from my cousin, Sean...PORK night!!!

 Bacon Salad - Too sourish

 Pumpkin Soup - the pumpkin flavor is not there

  Streaky Bacon - not too bad (if slightly crispy, it would be better)

 Pork Knuckle Platter - slightly dry but the seasoning is good

 Baby Back Rib - Nicely grilled with slightly sourish gravy

German Sausage - good to go with sauerkraut

Rating: 5.5/10

Mr. Chizu @ NSK Trade City, Kuchai Entrepreneurs Park, KL

Mr. Chizu
Unit 40,  Basement 2,
NSK Trade City,
Kuchai Entrepreneurs Park,
58200 Kuala Lumpur,
Wilayah Persekutuan.
Tel: 03-7971 4737
Other outlets: The Mines, Leisure Mall

We got an surprise!!! An invitation from Mr. Winston Lee (owner of Mr. Chizu) to try out their Freshly Half-Baked Cheese Cake. It offers in 3 different flavors: Original, Choko and Matcha.

 Original Flavor Cheese Cake - RM13.00

From left: Original | Choko | Matcha

Generous Mr. Winston offered us to try out 3 different flavors of Freshly Half-Baked Cheese Cake. I will always go for Original flavor before indulge to others. The taste of cheese is light which only lingers in your mouth for a short moment. However, the texture is soft and moist which keep you continue eating without feeling full. Choko flavor covers the cheese taste while Matcha flavor brings out the cheese taste.

From the kitchen, we able to sight cleanliness of the place and well maintained equipment.

Cake Mixer used to mix the Cheese Cake ingredient

Well mixed ingredient: Philadelphia Cheese, Tartar, Sugar

Weighing consistency and removing bubble trap within the cake

Steam-Bake process creates soft and moist inside with slight hard texture at top

Stamping of Mr. Chizu signature logo - custom made stencils from Japan

Finished product will be secured in a custom made box

Other great offerings at Mr. Chizu as shown below:

Rating: 7/10

Xenri D' River View Japanese Cuisine @ Old Klang Road (Updates 2)

Xenri D' River View Japanese Cuisine
No. 9, Wisma Elken,
Jalan 4/137C, Batu 5,
Jalan Kelang Lama,
58000 Kuala Lumpur.
Tel No : 03-7783 8118

This is the first time bring my wife to have our anniversary dinner. She loves it very much with the interior setup and cool ambiance. The food is still that good after so long since the last visit.

Freshly Made Tuna Spread - Thumbs UP!!

 Wasabi + Soy Sauce

 Edamame - Nicely steam and fresh

 Fried Silver Anchovies

Deep Fried Salmon


Fried Vegetable + Prawn + Fish

Sushi Platter

Rating: 8/10

Wan Tan Noodle @ Jalan Tiong Nam, Chow Kit (Update 1)

Wan Tan Noodle
Jalan Tiong Nam, Chow Kit,
50350 Kuala Lumpur.

After some time back from the previous post on the same place (, here is the the mihun soup they offered which I think it is not as tasty as aunty prepared it.

Rating: 5/10

Balakong Pan Mee @ Batu 11, Selangor

Pan Mee @ Balakong
Jalan Indah 3/6
Taman Indah, Batu 11,
43200 Balakong, Selangor
Open from 8am – afternoon

One of my favorite but very far from me. It is run by their family members. It is cheap for a big bowl. Remember to order their "sui kow".

Rating: 8/10

Hing Ket Grill House @ Kampung Jawa, Klang

Hing Ket Grill House (庆吉烧烤海鲜屋)
Lot 3569 Batu 3¼
Kampung Jawa, 41000 Klang,
Tel: 03-33713913 / 33710861
Business Hours: 11.30 am – 2.30 pm, 5.30 pm – 10.30 pm

Lunch treat from an insurance agent during our visit to a branch. The place is new to me as I hardly really travel all the way to Klang.

Fried Glass Noodle

 Mee Mamak

 Fried Yau Mak

 Lala Fried Mee Hoon

 Kam Heong Clam

 Grilled Lamb

Fried Oyster ("O-Chien")

Grilled Squid
Rating: 6/10

Mini Lychee Sponge Cupcake (Courtesy of Amy Beh - The Star Online)

10 pieces  lychees canned, well drained
3 tbsp lychee liqueur
4  egg whites
1/4 tsp cream of tartar
70 g castor sugar
4  egg yolks
25 g castor sugar
40 g canola oil
80 g superfine flour
1/4 tsp baking powder
For the frosting:
150 g cream well
80 g icing sugar
1/2 tsp lychee liqueur
A tinge of pink food coloring
1.To infuse lychee, place well-drained lychees on paper towels and pat dry thoroughly, then soak them in lychee liqueur overnight in the refrigerator.
2.To use, drain the macerated lychees and drain well again. Keep the liqueur aside for use later.
3.Preheat oven at 160°C.
4.Whisk egg whites until frothy and add cream of tartar and castor sugar. Beat until stiff, then set aside.
5.In a separate bowl whisk egg yolks and castor sugar until light and thick. Beat in canola oil followed by the infused lychee liqueur.
6.Sift the flour and baking powder together and carefully fold into the egg yolk mixture.
7.Then, fold egg yolk mixture into the beaten egg whites and carefully mix until well blended.
8.Spoon batter into each paper cup cases and fill up to three quarters full. Bake for about 20 minutes or until well risen. Cool cakes on wire racks.

For the frosting:
1.Beat cream well, icing sugar and lychee liqueur until light and fluffy. Add a tinge of pink food coloring.
2.Pipe a rosette on top of each cupcake and top with a piece of macerated lychee.
Recipe Courtesy of Amy Beh - The Star Online

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