Pantai Seafood Restaurant @ Kayu Ara, PJ

This has been long time I step into this restaurant again. 9 attended this sumptous dinner and this was organized for Nicholas farewell as well as gathering dinner. We pre-ordered our dishes and it is as layout:Four Seasons Platter

Braised Shark's Fin Soup with Shrimps, Fresh Scallop & Crab Meat
Roasted Chicken with Roasted Suckling Pig Combination
Steamed Tiger Garoupa in Without Bone Style
Secret Recipy Claypot Prawn
Stewed Mixed Mushroom with Beancurd Skin
Longetivity Noodles
Double Pastry
Double Boiled Hasma with Soya Bean
Complimentary One Bottle Red Wine


Rating: 8.5 /10

Asparagus

Asparagus is low in calories and carbohydrates, and compared to other vegetables it is relatively rich in protein. One cup of asparagus supplies only 24 calories, almost half of which are derived from protein. Asparagus is an excellent source of potassium, vitamin K, folic acid (263 micrograms per cup), vitamins C and A, riboflavin, thiamine, and vitamin B6. It has an excellent ratio of potassium (288 milligrams per cup) to sodium (19.8 milligrams per up). Asparagus is also a very good source of dietary fiber, niacin, phosphorus, protein, and iron. Historically, asparagus has been used as a diuretic and in the treatment of arthritis and rheumatism. The amino acid asparagine may be responsible for the diuretic effect of asparagus. When this amino acid is excreted in the urine, it gives off a strong, characteristic odor.

The information here is intended for interest only and must not be used as a treatment for health problems. Please consult a qualified nutritional therapist for more information and recommendations

Picture: Courtesy to http://www.asparagus.org

Royal Thai @ Tropicana City Mall, PJ

ROYAL THAI
Lot G-43, Ground Floor,
Tropicana City Mall,
3, Jalan SS20/27,
Petaling Jaya, Selangor.
Tel: 03-7722 3798
Business Hours: Daily, 11am-10pm.

Red Curry with Roasted Duck and Grape

Mieng Kam

Thanks to Tho Xin Yi & Brian Moh

The Straits Cafe @ Centrepoint, Bandar Utama

THE STRAITS CAFE

Lot G5, Ground Floor, Centrepoint,

Lebuh Bandar Utama, Petaling Jaya,

Selangor.

Tel: 03-7722 1153

Business hours: Daily, 10am-11pm.

Straits Nasi Lemak

Penang Assam Laksa

Thanks to Jade Chan & Chan Tak Kong

Warong SinarNor @ Chan Sow Lin, KL

Warong SinarNor
2-8, Jalan Dua Chan Sow Lin,
55200 Kuala Lumpur
Tel: 012-222 7231 — Wati; 012-698 6302 — Kamariah

Nasi Lemak with sambal sotong, bergedil, paru and fried egg.

Thanks to Eating Spree / Bangsar Babe

Dine Out Restaurant @ Subang Jaya, Selangor

DINE OUT RESTAURANT

12-14, Jalan USJ 11/3J,

UEP Subang Jaya,

47600 Selangor.

Tel: 03 5637 9289

Business hours: 11.30am-3pm and 5.30pm-10.30pm daily

Closed on Wednesday every fortnight

There are some great dishes which you should try out whenever you visit this place.

Mongolian Chicken

Thai Green Curry Venison (RM20), Mango Salad Prawns (RM25), Crunchy Fried Kailan (RM12), Claypot Soya Sauce Catfish (RM9 per 100gm).

Thanks to Oh Ing Yeen

PD Eating Point @ Port Dickson, Negeri Sembilan

PD Eating Point
No.8, Taman Sejahtera,
Jalan Seremban,
71000 Port Dickson,
Negeri Sembilan

Looking for a good breakfast at Port Dickson? Here is a great place to have a Western breakfast and also some local breakfast which includes nasi lemak, roti canai, noodles, etc.

Sunny-side up and Scrambled egg sets

Pulut Pagi (Sweet Glutinous Rice)

Ingredients
2 cups glutinous rice (soaked overnight or at least for half-an-hour)
100g palm sugar
3 tablespoons water
Water
Grated coconut (white only)
A pinch of salt

Methods
In a small pan, melt the palm sugar with the water until all the sugar has dissolved. Strain and pour the palm sugar into the drained glutinous rice and steam for about 15 minutes until the rice is half cooked. Pour enough water to just about cover the rice and steam for another 15 minutes until all the rice pearls are translucent. Serve with grated coconut that has been mixed with the pinch of salt.

Thanks to Faridah Begum

Corn Custard Pudding

Ingredients
1 can evaporated milk
Water to make up 1.5 litres of liquid with milk
A pinch of salt
7 tablespoons sugar
6 tablespoons custard powder
1 can creamed corn (add an extra can if you like more corn)

Methods
Pour the milk in a pot and add water until you get 1.5 litres of liquid. Season with a pinch of salt and cook on a medium flame. Stir until the liquid comes to a roll. Add the sugar and cook until it is dissolved. Meanwhile, mix some water with the custard powder to make a smooth paste. When the liquid comes to a slow boil, add the custard slowly while stirring the mixture clockwise. Add the creamed corn and continue to stir the mixture until it turns shiny and thick. Pour into a wet pan and chill for at least four hours before cutting.

Thanks to Faridah Begum

Robbin’s Raisins

Ingredients
1 fresh egg
4 egg yolks
100g honey
300ml double cream
30g pistachios
20g Californian raisins
Garnishing
30g honey
Chopped pistachios

Methods
Line any mould with cling wrap. Beat fresh egg and egg yolks with honey over simmering water until pale and thick. Whip the double cream until fluffy and gently fold in the egg mixture, raisins and pistachio. Pour the mixture in the prepared mould, cover and put in the freezer. Leave for at least four hours. When the dessert is to be served, remove it from the mould, sprinkle chopped pistachios and drizzle with some honey. Serves four.

Thanks to Faridah Begum & Raymond Ooi

Spiced Salmon with Pumpkin and Red Pepper Coulis

Ingredients
120g salmon fillet (with skin on)
30g spinach
100g pumpkin (seeded and roasted in the oven until golden brown)
3 cherry tomatoes (seeded)
10g Cajun spice
5g shallots
5g garlic
Dill for garnishing
Salt and pepper to taste
Olive oil
Coulis
1 tablespoon shredded ginger
1 large onion
2 red capsicums or peppers (roasted, peeled and seeded)
20ml white vinegar
20ml red wine vinegar (optional)
50g sugar

Methods
To make the coulis, pour about a tablespoon of olive oil and saute the julienned peppers. Add all the other ingredients and cook until it is glazy. Remove from the fire and blend until smooth. Spread on the base of the plate.

In a separate pan, heat about a tablespoon of olive oil and saute the shallots, garlic and spinach with a little seasoning. Add the roasted pumpkin and cook for a minute or two. Put over the sauce spread on the plate.

Heat a little olive oil. Sprinkle Cajun spice on both sides of the salmon and pan sear it until done. Put the salmon onto the vegetables and garnish with dill and pour a little more olive oil onto the plate. Serve.

Thanks to Faridah Begum & Raymond Ooi

Curried Vinagrette With Mango

Ingredients
1/2 cup olive oil
1 tablespoon balsamic vinegar
A pinch or two toasted curry powder
5g diced shallots
15g diced mango
Salt and pepper to taste
10g onion rings
50g mixed salad leaves
Smoked chicken, sliced thinly

Methods
In a bowl, mix all the ingredients except for the last three. Mix well and then add the smoked chicken, onion rings and salad leaves. Toss all the ingredients together and serve.

Thanks to Faridah Begum & Raymond Ooi

Majestic Rojak @ New World Cafe, Penang

Majestic Rojak
New World Cafe (Sin Se Kai)
10, Swatow Lane,
Penang.
Open 10am to 6pm.
Days off not fixed.

Helen Cheah learnt the recipe from her mother-in-law who used to run a fruit and rojak stall in George Town at the now-defunct Majestic theatre. After 40 years, her mother-in-law retired; Helen and husband Loh Moon Kan (above) have been operating Majestic Rojak for the past 26 years. The couple moved their business to Swatow Lane four years ago. Majestic’s sauce is mildly spicy and the rojak is topped with belacan powder, chilli powder and finely-ground peanuts.

Thanks to Star Metro

Jawa Mee, Asam Laksa & Loh Mee @ Taman Bukit Maluri, Kepong

Jawa Mee, Asam Laksa & Loh Mee
Second Stall opposite Pusat Aksesori Kereta Rainbow
Jalan Burung Tiong, Taman Bukit Maluri,
Kepong, KL.
Open 1.30pm to 7pm.
Days off not fixed.

This stall is not located in the most hygienic of places – it is next to a chicken seller – but that has not deterred the constant stream of customers, especially on weekends. Service is quick, so the wait is never long.

The stall has not one but several great noodle dishes including mee jawa, asam laksa and loh mee. The mee jawa is one of the best in the Klang Valley. The gravy has a hint of prawn stock and is thick and tangy thanks to tomatoes. The yellow noodles come with hard-boiled egg slices, taukua, sambal, prawn fritters and prawn crackers.

Thanks to Star Metro

Karipap Taman Chee Liong @ Klang

Karipap Taman Chee Liong

Persiaran Seraya, Taman Chee Liong,

Klang, Selangor.

Open 11.30am to 6pm.

Closed on Wednesdays.

This stall run by Halijah Daud is commonly known as “Karipap Ayam Taman Chee Liong”. She has been selling hot curry puffs, goreng pisang, kuih rengas and several other kuih at the same spot for the last 20 years.

Her van is parked along Persiaran Seraya and there are always several cars stopping by for her kuih. The number one favourite is her chicken curry puff, which is fried on the spot. The pastry is flaky and the filling has potatoes and chicken meat.

Green Tea

The secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.

Links are being made between the effects of drinking green tea and the "French Paradox." For years, researchers were puzzled by the fact that, despite consuming a diet rich in fat, the French have a lower incidence of heart disease than Americans. The answer was found to lie in red wine, which contains resveratrol, a polyphenol that limits the negative effects of smoking and a fatty diet. In a 1997 study, researchers from the University of Kansas determined that EGCG is twice as powerful as resveratrol, which may explain why the rate of heart disease among Japanese men is quite low, even though approximately seventy-five percent are smokers.

Why don't other Chinese teas have similar health-giving properties? Green, oolong, and black teas all come from the leaves of the Camellia sinensis plant. What sets green tea apart is the way it is processed. Green tea leaves are steamed, which prevents the EGCG compound from being oxidized. By contrast, black and oolong tea leaves are made from fermented leaves, which results in the EGCG being converted into other compounds that are not nearly as effective in preventing and fighting various diseases.

To date, the only negative side effect reported from drinking green tea is insomnia due to the fact that it contains caffeine. However, green tea contains less caffeine than coffee: there are approximately thirty to sixty mg. of caffeine in six - eight ounces of tea, compared to over one-hundred mg. in eight ounces of coffee.

The information here is intended for interest only and must not be used as a treatment for health problems. Please consult a qualified nutritional therapist for more information and recommendations

Picture: Courtesy to http://www.ovca.org/

Adzuki Bean

Adzuki beans are a good source of magnesium, potassium, iron, zinc copper, manganese and B vitamins. As a high-potassium, low-sodium food they can help reduce blood pressure and act as a natural diuretic. When combined with grains, beans supply high quality protein, which provides a healthy alternative to meat or other animal protein. Like most beans, adzuki beans are rich in soluble fibre. This type of fibre provides bulk to the stool and binds to toxins and cholesterol aiding in their elimination from the body. In Japan adzuki beans are known for their healing properties and are used to support kidney and bladder function. Gillian McKeith is a huge fan of the adzuki bean and refers to it as the 'weight loss' bean as it low in calories and fat but high in nutrients.

The information here is intended for interest only and must not be used as a treatment for health problems. Please consult a qualified nutritional therapist for more information and recommendations

Soya Bean

There is a great deal of interest in the health benefits of soya. Recent research has indicated that populations where soya is consumed regularly as part of the diet (in particular the Chinese and Japanese) have lower rates of cardiovascular disease, breast, prostate and colon cancers. Asian women consuming a traditional diet have fewer menopausal hot flashes and night sweats compared to Western women. The isoflavones genistein and diadzein present in soya beans are phytoestrogens. These naturally occurring plant compounds have been shown to have a balancing effect on hormones; increasing oestrogen levels when they are low and reducing them when they are high. Note that these isoflavones must be converted to active compounds by the gut bacteria before the body can use them. Soya also contains other substances, which have cancer-fighting properties studies have shown that soya can lower cholesterol levels (especially the 'bad' cholesterol). The recommendation is to eat soya in its natural form, made from the whole soya bean and fermented.

Soya is an excellent source of high quality protein as it contains all the essential amino acids. It is low in saturated fat; cholesterol free and whole soybeans are an excellent source of dietary fibre. It also provides a significant amount of magnesium, zinc, iron, thiamine, riboflavin, and vitamin B6 and is a good source of the natural antioxidants lecithin and vitamin E. Soya is a good food for vegetarians as it compensates for the proteins and some of the nutrients that come with meat consumption. It is advisable to combine soya with a wide variety of other nutrient rich foods to ensure a balanced diet.

The information here is intended for interest only and must not be used as a treatment for health problems. Please consult a qualified nutritional therapist for more information and recommendations.

Pak Loh Chiu Chow Restaurant @ Starhil Gallery, Bukit Bintang

PAK LOH CHIU CHOW RESTAURANT
LG12 Feast Floor, Starhill Gallery,
181 Jalan Bukit Bintang,
55100 Kuala Lumpur.
Tel: 03-2782 3856
Business hours: Noon to 1am daily
Non-halal.

(From top) Chiu Chow Oyster Omelette, Deep-Fried Crabmeat and Prawn Ball, & Deep-fried Silverfish with Salt and PepperOyster Rice Porridge with Minced Pork

Thanks to Tan Karr Wei

Mandarin Palace Chinese Restaurant @ Bukit Bintang, KL

MANDARIN PALACE CHINESE RESTAURANT
2nd Floor, The Federal Kuala Lumpur,
35, Jalan Bukit Bintang,
Kuala Lumpur
Tel: 03-2148 9166
Business hours: Weekdays; Noon to 2pm (lunch), 6pm to 10pm (dinner). Weekends and public holidays; 10am to 2pm (lunch), 6pm to 10pm (dinner)
Non halal.

Chinese Herb Steamed Hairy CrabPigeon Soup

Thanks to Lim Chia Ying

Dragon-I @ The Curve, Mutiara Damansara

DRAGON-i
Lot 136 & 137,
1st Floor,The Curve,
Mutiara Damansara,
Petaling Jaya.
Tel: 03-7728 6888
Business hours: 11am to 10pm (Monday to Friday); 10.30am to 10pm (Saturday and Sunday).
Non-halal.

Dragon-i signature dumplings with added crab roe (Steamed Shanghainese Crab Roe Dumpling)Steamed Shanghainese Hairy Crab

Thanks to Tan Karr Wei

Duck And Pig’s Tail Soup

Ingredients
400g duck, chopped
450g pig’s tail, chopped
150g preserved salted radish (tai tou choy)
250g Chinese yam (fresh wai sun)
20g black soya beans
5 seeded red dates
2 litres hot water

Seasoning
Salt and sugar to taste

Method
Blanch duck and pig’s tail separately in boiling water for 4-5 minutes. Wash the preserved salted radish well, then soak in water to reduce the saltiness. Cut into sections. Cut Chinese yam on the slant into thick slices. Combine all ingredients and hot water into a large saucepot. Cook to a simmering boil for an hour or until meat is tender. Adjust with seasoning to taste.

Thanks to Amy Beh

Fragrant Country Style Soup

Ingredients
1kg mutton ribs, chopped
3 litres hot water
100g onions, quartered
150g carrot, cut into wedges
150g tomato, cubed
250g potatoes, cut into wedges
2–3 tbsp oil Spices (A)
5cm cinnamon stick
3 star anise
6 cloves
5 cardamoms
1 whole nutmeg, cracked
1 tbsp white peppercorns,
1 tsp black peppercorns Spices (B) – mixed with enough water into a paste
1 tsp fennel powder
1 tsp cumin powder
6 tbsp coriander powder Seasoning
Salt to taste
1 cube chicken stock seasoning
Sugar to taste

Thickening
1½ tbsp potato flour mixed with 2 tbsp water

Garnishing
Some coriander leaves and shallot crisps

Method
Trim fat from mutton pieces and blanch in boiling water for 10 minutes. Remove and drain well. Heat oil in a pot of and sauté spices (A) until fragrant. Add spices (B) and fry until aromatic. Add mutton and onions. Pour in water and bring to a boil. Cook covered for 30 minutes. Add carrot, tomato and potatoes and continue to simmer for 30-40 minutes or until meat is tender and the flavour of the soup is enhanced. Add thickening and adjust with seasoning to taste. Garnish before serving.


Thanks to Amy Beh

Herbal Mutton Soup

Ingredients
500g lamb shoulder (with bone)
3 pairs of chicken feet
200g chicken, chopped
1 tbsp sesame oil
120g matured ginger, thickly sliced
10 dried Chinese mushrooms, soaked
50g yok chuk
4 cloves garlic, keep whole with skin
12 seeded red dates
1½ tbsp kei chi
2.5 litres hot water Seasoning
1 tsp salt or to taste
½ tsp sugar or to taste

Method

Trim fat from lamb pieces, then chop into sizeable pieces. Scald lamb in boiling water for 5-6 minutes. Remove and set aside. Heat sesame oil and fry ginger until aromatic. Add the rest of the ingredients and pour in hot water. Bring to a boil. Reduce the heat and simmer for 1½-2 hours or until meat is tender. Adjust with seasoning to taste before serving.

Jemputree! @ Georgetown, Penang

Jemputree!

64 Jalan Chow Thye,

Off Burmah Road,

Penang.

Business day: Open every day (except for Hari Raya) from noon to 3pm for lunch and 5.30pm to 2am for dinner (5pm to 2am Sundays).
Tel: 04-228 6607.

Nasi Lemak with Chicken Rendang (RM5.90)Cucur Ikan Bilis

Thanks to Helen Ong

Carrot Cake

Ingredients
350g caster sugar
350ml corn oil
4 eggs
1 teaspoon vanilla essence
150g walnuts, roughly chopped
90g desiccated coconut
450g canned pineapple, drained and roughly chopped
250g carrots, sliced, cooked and roughly blended
300g all-purpose flour, sifted
1 teaspoon fine salt, sifted
1 tablespoon bicarbonate of soda, sifted
1 tablespoon ground cinnamon, sifted
Cream cheese frosting
300g cream cheese, softened
80g butter
200g icing sugar
1 teaspoon vanilla essence
Juice of 1/2 lemon

Garnishing
10 marzipan carrots

To prepare cake: Preheat oven to 180°C. Grease a 23cm round cake tin with oil and set aside. Mix all ingredients in a mixing bowl until well combined. Pour batter into prepared cake tin. Bake for 1 hour or until inserted skewer comes out clean. Remove from oven. Leave on wire rack to cool. Remove cake from tin, once cooled.

To prepare frosting: Beat cream cheese, butter and icing sugar in an electric mixer until light and fluffy. Add vanilla essence and lemon juice; beat until well combined. Set aside.

To assemble: Slice cake into 2 even layers. Place one layer of cake on a cake board. Spread evenly a thin layer of frosting. Top with the second layer of cake. Cover top and edges of cake with frosting. Place 10 marzipan carrots as decoration. Refrigerate. Cut into slices to serve.

Thanks to Suchan Deli

Pavlova Cake

Ingredients

8 egg whites

1 teaspoon lemon juice

300g caster sugar

120g icing sugar, sifted

30g cornflour, sifted

1/2 teaspoon fine salt, sifted

1 teaspoon vanilla extract

1 teaspoon white rice vinegar

Cream topping

600ml whipping cream

2 teaspoons icing sugar

1 teaspoon vanilla extract

Garnishing

200g strawberries

200g raspberries

200g blueberries

Rubies from 1 pomegranate (optional)

To prepare and bake meringue layers: Preheat oven to 105°C. Draw and cut out two 25cm circles on parchment paper. Place each circle on a baking tray. Whisk egg whites and lemon juice in a stand mixer until the mixture triples in volume, increasing the speed as the mixture develops. Gradually add sugar while whisking continuously until stiff peaks form. Reduce speed; mix in combined sifted ingredients, vanilla and vinegar.

Divide mixture into two and spread evenly on the paper circles to form two discs of meringue, each about 4cm thick. Bake for 1 1/2 to 2 hours. Meringue should feel crisp and dry on the outside, softer in the centre. Cool completely in the oven. Paper should be carefully peeled off while the meringue is slightly warm.

To prepare cream topping: Whisk cream, icing sugar and vanilla on medium to high speed until stiff peaks form. Chill if not using immediately.

To assemble: Assemble the cake at least three hours before serving to allow meringue to absorb moisture from the garnish and gain a marshmallow-like texture.

Spread half the cream topping evenly on a meringue layer, leaving a 3cm border from the edge. Top with the second meringue layer. Spread remaining cream topping and garnish with the berries and pomegranate rubies (if using). Refrigerate and consume within two days.

Thanks to Catherine Lau

White Chocolate Marble Cheesecake

Biscuit base

125g butter

200g digestive biscuits, finely crushed

50g cornflakes, finely crushed

30g almond flakes, toasted and lightly crushed

25g brown sugar

25g cocoa powder dark chocolate mixture

12g cocoa powder

2 teaspoons instant coffee powder

30ml hot water

1 tablespoon coffee liqueur white chocolate mixture

750g cream cheese at room temperature, chopped

120g caster sugar

8g cornflour

4 tablespoons Irish cream (optional)

3 grade A eggs, lightly beaten

100g white chocolate, melted

300ml sour cream glaze

50g apricot jam

2 tablespoons water

To prepare biscuit base: Melt butter over low heat in a pan. Add remaining ingredients, mix and cook until fragrant.

Remove from heat. Spread and press mixture evenly onto the base of a 23cm loose-bottom, round cake pan. Cover with cling film and chill until firm. Remove pan from the fridge 5 minutes before proceeding with the next step.

To prepare dark chocolate mixture: Combine all ingredients and mix until smooth. Set aside.

To prepare white chocolate mixture: Beat cream cheese in electric mixer until smooth. Add sugar, cornflour and Irish cream; mix. Gradually mix in eggs, white chocolate and sour cream. Set aside 150g of the mixture. To the remaining mixture, add the dark chocolate mixture; mix well. Pour half the white mixture onto the prepared biscuit base. Dot half the dark mixture in the white mixture. Swirl a palette knife through the mixtures to create a marbling effect. Top with remaining white mixture and dot with remaining dark mixture; repeat the marbling step.

To bake: Preheat oven to 150°C. Place the cake in a larger (non-loose bottom) pan and set in a baking tray. Fill tray with 4cm hot water. Bake in the oven for 80 minutes, or until cake is set – the centre should still be slightly soft. Turn off the heat and leave cake to cool in the oven, with door closed, for 30 minutes. Remove cake and waterbath from the oven, and run a knife round the sides of the cake pan to loosen the cake. Set the cake back in the oven to cool completely with the door ajar. Refrigerate overnight.

To glaze: Remove cake from pan. Place apricot jam and water in a saucepan. Mix and cook over low heat until smooth. Allow to cool and thicken. Spread glaze over the surface of the cheesecake and leave to set.

Thanks to Catherine Lau

Grand Imperial Restaurant @ Bangsar Shopping Centre, Bangsar

GRAND IMPERIAL RESTAURANT (non-halal)
Lot t5, 3rd Floor,
Bangsar Shopping Centre,
No 285, Jalan Maarof,
Bukit Bandaraya, Kuala Lumpur.
Tel: 03-2283 1118 - Bangsar, 03-6201 3777 - Hartamas, 03-8024 8777 - USJ
Business hours: Daily - 11.30am to 5pm (dim sum till 5pm, lunch ends at 2.30pm), 6pm to 10.30pm (dinner).

There are two other outlets - Hartamas Shopping Centre and The 19 USJ City Mall.

The King Prawn in two varieties offer the prawn head stuffed with cuttlefish while the other option is prawn wrapped with bacon, deepfried and served with wasabi saucePan Fried Lamb Cutlet

Roasted Crispy Smoked Duck with Tea Leaf

Thanks to Glenn Guan

Canton Bay Restaurant @ Sunway Piramid

CANTON BAY RESTAURANT
LG 1, No 43A,
Sunway Pyramid,
Bandar Sunway, Selangor.
Tel: 03-5635 2910
Business Hours: Daily, 11am to 10pm.

Two whole crabs for RM28.80Baked Escargot with Cheese Oven Baked Broccoli with Cheese

J-Card members and Sunway Pyramid Privilege Card holders are entitled to a 15% and 10% discount respectively, while students with ID cards can also enjoy a 15% discount, on ala carte menu only

Thanks to Tho Xin Yi

Curry Puff Roll

Ingredients
2 big onions, diced
400g minced meat
1 potato, diced (0.5cm squares)
1 tbsp kurma curry powder
1.5 tbsp meat curry powder
1 tbsp cooking oil
2 tbsp evaporated milk
1/2 cup water
Salt and pepper for seasoning
3 sheets frozen puff pastry (cut each sheet into nine equal-sized squares)
1 egg yolk 1 tbsp milk

Methods

Heat the oven to 160° Celsius. In a pan, heat the cooking oil and saute the onions until fragrant and soft, then add the meat and cook until done. Add both the kurma and meat curry powder, seasoning and evaporated milk. Stir until the evaporated milk has been absorbed by the meat. Add water, cover and simmer until oil surfaces. Dish up and cool the filling. Fill each pastry square with about 2 teaspoons filling and roll until the two ends overlap. Beat the egg yolk and the milk. Using this mixture, brush the tops of the rolls and bake for about 20 minutes until the pastry is puffed and golden brown. Serve.

Beef Bones Soup

Ingredients
1kg beef bones, wash out the grit and drain
200g beef muscle, cut into 1/2cm slices
200g shallots, peeled
8 cloves garlic, peeled
5cm old ginger, skinned and sliced
3 packets sup bunjut
1 tsp white peppercorns
Salt to taste
1 tsp cooking oil
Water to cover meat

Garnishing
Fried shallots
Chopped Chinese celery and spring onions
Slices of lime

Method
In a pot, heat up the cooking oil and saute the peeled shallots, garlic and ginger until aromatic. Add the sup bunjut and white peppercorns, then the meat and bones. Stir and cook until the meat is browned, then add salt and enough water to cover the meat. Let the water come to a boil for about five minutes before reducing the flame to allow the soup to come to a simmer. Let the soup simmer for three to four hours, stirring occasionally. The soup is done when the meat is fork tender. Serve with the garnishing and hot steamed rice.

Jia Bin Cafe @ Sibu, Sarawak

Jia Bin Cafe
11 Central Road,
Sibu, Sarawak.
Open on Tuesdays to Sundays, 7am to 11pm; and Mondays, 7am to 5pm.

The monkey-like antics of Ho Chung Khing earned this stall the name Ang Kau Kampua. His son, Ho Kai Hieng, now runs the thriving 45-year-old family business, considered the best kampua mee stall in town.

Kampua mee is a simple Foochow dish of noodles tossed in lard and shallot oil. The plain version comes with a few slices of barbecued pork, with the option to add fish balls, pork liver and/or meat balls. The noodles are slightly springy, very aromatic and flavourful, thanks to the lard and shallot oil. According to Kai Hieng, the secret to a good plate of kampua lies in the water used to blanch the noodles – it must be changed often to get rid of the starch leaching from the noodles. The tossing of the noodles is also important, as they must be well-coated with lard and oil.
There is also a beef noodle (mee sapi) stall here. The noodles come with a mixture of meat, beef stomach and tendons. The beef soup is robust and flavourful, with strong hints of star anise and cinnamon.

Thanks to Star Metro

Gerai Maidin @ Bangsar, Kuala Lumpur

Gerai Maidin (In front of Dhoby Wallah)
30, Persiaran Ara Kiri,
Lucky Garden, Bangsar,
Kuala Lumpur
Tel: 012-6551 506
Open 4pm to 10pm.

Days off not fixed.

THIS roadside stall has been at this very same spot for 30 years and is now run by Sheik Maidin, who inherited his father’s stall and clientele. He says the spicy chicken and mutton soups are boiled for over five hours. A bowl of soup comes with a generous serving of meat and French loaf slices. Of the two, the mutton soup is spicier and has more zing. This soup usually finishes by 7pm, so call ahead to find out if it’s available. Also available are soups made from deer tongue or venison.

Thanks to Star Metro

Restaurant Lou Wong Tauge Ayam Kuetiau @ Ipoh, Perak

Restaurant Lou Wong Tauge Ayam Kuetiau
49, Jalan Yau Tet Shin,
Ipoh, Perak.
Open 5pm to 2am (until 3am on Saturdays and public holidays)

Days off not fixed.

Lou Wong is known for its chicken rice and hor fun with blanched bean sprouts (some locals, however, dismiss it as an attraction for “tourists”.) There are two other competitors on this street, no doubt getting a lot of the spillover business when customers cannot get a table at this hugely popular joint. Business is bustling every night but service is fast and diners don’t linger.
The chicken rice is very good – flavourful and fluffy, with well-greased grains. They only use tender meat of the free-range woo soh kai (a kind of chicken), and this is flavoured with soy sauce and garlic oil. The taugeh (bean sprouts) are fat and juicy, and side orders include fish balls and meat balls in soup.

The slightly oily hor fun is slippery smooth, a quality much appreciated by the Cantonese diners. Overall, the food here is very tasty – but the MSG and the greasiness can get to you after a while. Lou Wong has recently opened an outlet in Sunway Mas, Petaling Jaya, Selangor.

Thanks to Star Metro

Ah Khai Famous Char Siew Chicken Rice @ Taman Paramount, PJ

Ah Khai Famous Char Siew Chicken Rice
Restoran Simon Delight
No. 63, Jalan 20/7
Paramount Garden,
Petaling Jaya,
Selangor
Open 11am to 1pm. Closed every second Tuesday of the month.

Prior to opening his stall, Ah Khai used to work in Hong Kong. His char siew is unique - fork-tender with crispy burnt bits, a texture achieved by slow roasting for six hours. Even the char siew is cut differently - large chunky pieces with extra bite. Crispy siew yoke and roast chicken are also available.

Thanks to Star Metro

Tai Bak @ Jalan Tengkera, Malacca

Tai Bak

Stall next to Wesley Church

Jalan Tengkera.

Open 10am to 6pm daily.

Tai Bak, a Nyonya dessert consisting of sweet noodles in a light syrup, is in danger of extinction. This may well be the only stall selling it in Malacca.Made from three types of flour - rice, tapioca and wheat - tai bak looks like elongated pink and white cendol. It is served with shaved ice and syrup, but black jelly (cincau), red beans and palm sugar syrup can also be added.The owner, Ng Soon Woo, is a friendly and cheerful person who took over the 51-year-old family business from his father-in-law 16 years ago. The ice balls here are also good.

Thanks to Star Metro

Kedai Kopi Bee San @ Jalan Air Itam, Penang

Kedai Kopi Bee San
584, Jalan Air Hitam
(Corner of Jalan Padang Tembak & Jalan Air Hitam)
Penang
Tel: 016-4555 128.
Business hour: 6pm to 8pm.
Closed on Wednesdays.

Low Wing Fook (or Chu Yoke Weng, as he is more commonly known) only mans his stall for two hours on most days - that’s how long it takes for his pei pa ducks to sell out. The grilled duck is fried in hot oil just before it is served, so that the skin is crispy. The meaty duck is flavourful on its own, but the accompanying sweet-savoury sauce, made from tau cheong, garlic, peanuts, shallots and plum sauce, is out of this world.

Thanks to Star Metro

Yummy Duck @ Kuchai Lama, KL

Yummy Duck

9, Dinasti Sentral,

Jalan Kuchai Maju 18,

Off Jalan Kuchai Lama,

Kuala Lumpur

Business hour: 11am to 10.30pm

Tel: 03-7981 6299

Yummy Duck, which was opened about three months ago, is a testament to the culinary skills of its director William Low

Noodles with a combination of siew yuk, char siew and roasted duck.

Price is pretty fair as siew yuk is RM18.00 per portion & roasted goose costs RM150.00 (whole bird) & RM80.00 (half bird). Yummy Duck also offers side dishes like deep fried silver fish (RM8.00) and soft shell crabs (RM12.00), and chicken wings stuffed with glutinous rice, char siew, sliced Chinese sausage and dried shrimp (RM12.00). They have tong yuen (glutinous rice balls) in either soya milk (RM5.00) or ginger syrup (RM3.80).

Rating: 7.5 / 10

Thanks to Grace Chen