tag:blogger.com,1999:blog-42883062356843644372024-02-07T14:18:01.872+08:00The Makan SistersGastranomic adventures of two women who love to eat but want to stay slim!!!AnnGhttp://www.blogger.com/profile/09586892372924419618noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-4288306235684364437.post-23953381927124558272009-04-12T23:05:00.004+08:002009-04-14T01:16:32.709+08:00Easter tale of the unrisen muffinsSince a group of us had to turn up at the crack of dawn to prepare for the Easter morning service, I had grandiose ideas baking muffins the night before and carrying in a basket of lovely muffins to feed the hungry hordes on duty at the ungodly hour, thereby earning their everlasting gratitude :p But alas, it was not to be! Instead it's <strong style="font-weight: normal;"><span style="font-size:100%;">1300-13-1300 for breakfast.</span></strong><br /><br />A Blessed Easter to those who celebrate the resurrection of Christ. Jesus is risen but my muffins are not! )):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxS22U7aW9a13FnPQyeMgiq6xWbLhBLZi1MpXX_rLW93pt1WwLyF5qdpchprnvl6bRpKV49O5xzavEL-4-oh3uQot27F9SM-b1Fur-3KtpiwFua3nylQ1YJUsQ3o1GrQJMS0d-QlkQrTT/s1600-h/DSC_0953_1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxS22U7aW9a13FnPQyeMgiq6xWbLhBLZi1MpXX_rLW93pt1WwLyF5qdpchprnvl6bRpKV49O5xzavEL-4-oh3uQot27F9SM-b1Fur-3KtpiwFua3nylQ1YJUsQ3o1GrQJMS0d-QlkQrTT/s400/DSC_0953_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5324009823631061378" border="0" /></a>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com2tag:blogger.com,1999:blog-4288306235684364437.post-26173554996921823782009-04-11T03:38:00.009+08:002009-04-13T11:25:27.645+08:00Trying out Tex-Mex @ Frontera Grill, Jaya OneThis is a belated post for the other Makan Sister's birthday celebration.<br /><br />How swiftly time passed! Last year we celebrated Sister's birthday at <a href="http://themakansisters.blogspot.com/2008/04/marmalade-cafe-bangsar-village-ii-where.html">Marmalade</a>. This year, I rounded up the usual suspects for a makan session. Yahoo messages began popping up all over the screen but nobody could decide where to go eat. Arghhh! as usual. Because it was a work day, we decided to dine at Jaya One, easy to get to for everyone with ample parking space. Since A has mentioned in the past about wanting to try Frontera Grill, so Frontera Grill it was.<br /><br />Before I get on with the food, allow me a little out of topic rant. It was raining cats and dogs the night we got there. The open courtyard at Palm Square and corridor connecting the blocks were flooded! There were buckets placed all over the place and the poor janitor was frantically trying to mop up the walkway. With the predilection for torrential rain in this country, there should have been proper drainage if one is to have an open courtyard in the middle of the building complex. Aiyo, not so 'Jaya' one la. '<br /><br />Service at Frontera was friendly and prompt. A lady came to take our orders, since she sounded knowledgeable about the house specialties, we gave up trying to squint at the menu in the dim light and went with her recommendations.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcruedxYGbPNzVBwdf7KaGtM48iW0Xyr4fRAntkAi6uClrl4lwqXWslAeonjVJk9Jowzzs_LIk7dBXHTIvSBV8GNWiQOuyRLFnZQA5GFKR410QcJ6uyzShnFTO95AnfXe7AO8aubEESdli/s1600-h/DSC_8690.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcruedxYGbPNzVBwdf7KaGtM48iW0Xyr4fRAntkAi6uClrl4lwqXWslAeonjVJk9Jowzzs_LIk7dBXHTIvSBV8GNWiQOuyRLFnZQA5GFKR410QcJ6uyzShnFTO95AnfXe7AO8aubEESdli/s400/DSC_8690.JPG" alt="" id="BLOGGER_PHOTO_ID_5322288443921642482" border="0" /></a><span style="font-style: italic;">Tacquitos de Pollo</span><span style="font-style: italic;"> (RM19.95)</span><br /></div><br />With the infamous after work traffic made worse by the thunderstorm that night; by the time everyone showed up it was late. We started off with some munchies to stave off the hunger pangs while waiting for the mains. Tacquitos de Pollo came highly recommended. It was a must try. Ok lor, try lor. The menu described it as ‘Frontera chicken hand-wrapped in corn tortillas, then flash-fried. Served with salsa verde and sour cream.’ We made short work of it in couple of minutes and left wanting more. But then hunger was a fine sauce.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_oL2qN7CkgEb4VI-ujlGo7UEamENAEaM2Ak12kXrQZT8FKR1RFt7RPGUCq331dmRUcrDWpRnQgEK0MEycIMfw2UHMy7uyfspwJDIloTEWoOktJaV9rwP-ypwOTMGz6edBEQ9eYUzc8aj/s1600-h/DSC_8693.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_oL2qN7CkgEb4VI-ujlGo7UEamENAEaM2Ak12kXrQZT8FKR1RFt7RPGUCq331dmRUcrDWpRnQgEK0MEycIMfw2UHMy7uyfspwJDIloTEWoOktJaV9rwP-ypwOTMGz6edBEQ9eYUzc8aj/s400/DSC_8693.JPG" alt="" id="BLOGGER_PHOTO_ID_5323451064103048882" border="0" /></a><span style="font-style: italic;">Spicy Prawn Diablo, RM29.95</span> </div><br />The Spicy Prawn Diablo was served with Mexican rice (which tasted like Tomato Rice to me) and a side of salad. The prawns were tasty with the spicy marinade. My grouse was the prawns were 'wee little'.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6tOIXqVKbmZNOkIQBn7ogpYaRVLe1zLb0QrsUx6yDp63skf9yixt2sjGmhuaQw2sFxzOrcKkfTDzEZcgTb1pgCwFdJVTgwSD3gxpvWn4uMpZPmBCJFk-m4IwQ4G0v6WkWK4sR3ls6e2xc/s1600-h/DSC_8700.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6tOIXqVKbmZNOkIQBn7ogpYaRVLe1zLb0QrsUx6yDp63skf9yixt2sjGmhuaQw2sFxzOrcKkfTDzEZcgTb1pgCwFdJVTgwSD3gxpvWn4uMpZPmBCJFk-m4IwQ4G0v6WkWK4sR3ls6e2xc/s400/DSC_8700.JPG" alt="" id="BLOGGER_PHOTO_ID_5323500249240226498" border="0" /></a><span style="font-style: italic;">Chicken Enchiladas RM28.95</span><br /></div><br />Chicken Enchiladas was again served with Mexican rice and refried beans. I have nothing against what Frontera served but I just don't like refried beans! That is the brown mush at the right of the enchiladas. The enchiladas did not make much of an impression on me.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLUrNefWKywMYKZNO6MAok-yolMHO5xzuYrvR8jzacFyfhn_RQH99PR2lIM1yML4gROYYXyMMohIQ39DyGZZJYOkU2hR1qdL3arhdEIQtN3fLO3xmheqf818LlB4LMP03ykUZPJqr3upy/s1600-h/DSC_8698.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLUrNefWKywMYKZNO6MAok-yolMHO5xzuYrvR8jzacFyfhn_RQH99PR2lIM1yML4gROYYXyMMohIQ39DyGZZJYOkU2hR1qdL3arhdEIQtN3fLO3xmheqf818LlB4LMP03ykUZPJqr3upy/s400/DSC_8698.JPG" alt="" id="BLOGGER_PHOTO_ID_5323453039726363714" border="0" /></a><span style="font-style: italic;">Fajita Platter Chicken RM31.95<br /><br /></span></div>The Fajitas must be everyone's favourite for the night. But then, what is there not to like about Fajitas?<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYeYFOfkMbwDTle2rXrEpaKyZKTgrwRPYPFqWbqmmm7hn_hu1kLXt25bTuiN9QDi1wZ4Hw2MidEuZA9Flyo1WGa_gYP_IcHnICIzFWFlMiVr8RK6aD4UkS3TcnKHbTVJ_p-M9NhiTnWxhw/s1600-h/DSC_8708.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYeYFOfkMbwDTle2rXrEpaKyZKTgrwRPYPFqWbqmmm7hn_hu1kLXt25bTuiN9QDi1wZ4Hw2MidEuZA9Flyo1WGa_gYP_IcHnICIzFWFlMiVr8RK6aD4UkS3TcnKHbTVJ_p-M9NhiTnWxhw/s400/DSC_8708.JPG" alt="" id="BLOGGER_PHOTO_ID_5323463962476495170" border="0" /></a><span style="font-style: italic;">Cheesecake Chimichanga</span><br /></div><br />We eschewed the traditional birthday cake, and just stuck a candle on the desert, Cheesecake Chimichanga. Essentially cheesecake wrapped in tortilla, fried and drizzled with strawberry sauce. Unusual desert, but I'm not sure I like my cheesecake fried. So, it won't make it to my re-order list.<br /><br />Other than the company which is always good :) On the whole, the food wasn't particularly memorable for me. Frontera Grill is touted as 'the' place in town for original Tex-Mex food. Perhaps my Malaysianised tastebuds could not appreciate it. I was told Frontera serves a more than adequate BBQ ribs. Should I dine there again, I will order those. We skipped those because we had non beef eaters at the table that night.<br /><br /><span style="font-style: italic;">Frontera Bar & Grill</span><br /><span style="font-style: italic;"> 18-8-2, Block L</span><span style="font-style: italic;">, Palm Square, Jaya One</span><br /><span style="font-style: italic;"> 72A, Jalan Universiti</span><span style="font-style: italic;">, Petaling Jaya</span><br /><span style="font-style: italic;"> Tel: 03-7958 8515</span>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-77114285296538865392009-04-05T02:25:00.033+08:002009-04-13T11:26:49.683+08:00Langat Seafood Restaurant and Beer Garden - A great find off the beaten path -My first visit to the restaurant was during a dark and stormy night. I am navigationally challenged at the best of times and could only hazard a guess that we were heading somewhere beyond the Ampang area. The last stretch of the journey was a bumpy ride through a dark and forbidding forest. If it weren’t for the fact that I was in the company of good friends who brought me there, I’d be mighty worried. It was precisely the kind of setting where the villains bring their victims to finish them off and dump their bodies deep in the jungle.<br /><br />Subsequent visits in broad daylight made a mockery of my overactive imagination. Langat Seafood and Beer Garden is nestled in a forest clearing about half km from the main road, Jalan Sungai Tekali at Pekan Hulu Langat. There is nothing forbidding about the place in daylight. Quite th<span class="fullpost">e </span><span class="fullpost">contrary, the view of the pond at the back of the restaurant and lush greenery all around it makes serene surroundings for a nice meal.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZzN9ihU9X87h6H17nn9sG7-q4tyJBEq4uzEIwbH7sNahIB6x0uQK06ebXJyz4kD1_DARCJS5pC_CUizhfnV0N_1K26Pua2D0RSVnkRSj78CIHHjKmIfaTg62cGcQ3GY1LEHsMXfIo71S/s1600-h/DSC_4882.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZzN9ihU9X87h6H17nn9sG7-q4tyJBEq4uzEIwbH7sNahIB6x0uQK06ebXJyz4kD1_DARCJS5pC_CUizhfnV0N_1K26Pua2D0RSVnkRSj78CIHHjKmIfaTg62cGcQ3GY1LEHsMXfIo71S/s400/DSC_4882.JPG" alt="" id="BLOGGER_PHOTO_ID_5321165685527312546" border="0" /></a><span class="fullpost">The owner of the restaurant used to operate a pa</span><span class="fullpost">y fish pond for anglers. He later opened a </span><span class="fullpost">seafood restaurant at the site. How strategic! The restaurant itself is a typical Chinese ‘back to </span><span class="fullpost">basic no frills’ restaurant. At the front the restaurants are huge tanks to hold fishes meant for </span><span class="fullpost">the table. Try to snag a table at the balcony; it has an excellent view of the pond.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeK86PPDJ7NSjH2HcF10qRNls6pK2iDo9rOydZUjCbDFaGtQHFsGgMJTl0FdKrcbpsMKpuMxruCBiBP0_icIOCRQbGnddSjulf_4m43f5zVNtR3r50cP6Qbe31A5wc79BrtEsXBvxIR65v/s1600-h/DSC_4879.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeK86PPDJ7NSjH2HcF10qRNls6pK2iDo9rOydZUjCbDFaGtQHFsGgMJTl0FdKrcbpsMKpuMxruCBiBP0_icIOCRQbGnddSjulf_4m43f5zVNtR3r50cP6Qbe31A5wc79BrtEsXBvxIR65v/s400/DSC_4879.JPG" alt="" id="BLOGGER_PHOTO_ID_5321234420202696850" border="0" /></a><span class="fullpost"><br />Alright, on to the serious business of eating! So, what’s good here? Fish! duh<br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_Sai9XQYjU4hrvETbF8bw-txEfKt8biWQBIZp4VNPcUeULzeRAizzLF50SwL_aAGsIFKZ472sgFXkr8QPYQuAoYvZiKjIqNmV649A3aN1GL5DBdRGWX8MD57Ozn4rcwiAR5EN1cuMwjD/s1600-h/DSC_4870.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_Sai9XQYjU4hrvETbF8bw-txEfKt8biWQBIZp4VNPcUeULzeRAizzLF50SwL_aAGsIFKZ472sgFXkr8QPYQuAoYvZiKjIqNmV649A3aN1GL5DBdRGWX8MD57Ozn4rcwiAR5EN1cuMwjD/s400/DSC_4870.JPG" alt="" id="BLOGGER_PHOTO_ID_5321169044146287394" border="0" /></a><span style="font-style: italic;" class="fullpost">Deep fried Tiliapia with ginger shreds and soya sauce</span><br /></div><span class="fullpost"><br />The 'fei chow yue' ( tilapia) was deep fried to crispy brown perfection, drowned in oil and soya sauce. It definitely will not make the top 10 healthy eating tips but absolutely delicious. </span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPgy7LV08EHU2Qxe-atuISoKcOS1adOgxziIKcJbl9hpf7yUMoaDmcoVNmCh2j8kShWCxQ-IRX11fwnpwN7gAR7FhA3fzXVBC6c2jtzrG6kiLe30ljSgTg7pREqzi5S4pFa86IrfrSgGl/s1600-h/DSC_4864.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPgy7LV08EHU2Qxe-atuISoKcOS1adOgxziIKcJbl9hpf7yUMoaDmcoVNmCh2j8kShWCxQ-IRX11fwnpwN7gAR7FhA3fzXVBC6c2jtzrG6kiLe30ljSgTg7pREqzi5S4pFa86IrfrSgGl/s400/DSC_4864.JPG" alt="" id="BLOGGER_PHOTO_ID_5321174776250787362" border="0" /></a><span style="font-style: italic;" class="fullpost">Steamed tofu with dried shrimp and onion topping</span><br /></div><span class="fullpost"><br />In my opinion, it was the onions strips that really made this dish. The onions were caramelized till just a tad burnt, together with dried shrimps (har mai) fried until crunchy and drizzled with a little sesame oil; made a perfect topping to an otherwise bland tofu dish.<br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4A1w_3C8Cqgb_ClDfg1YZDdE6unvoFsnP9RrU1cDXYSp5AUUl8aJOA8n-xjQx02XjWIHXezzjwPz_nkp0N09CRFqCekuvD0q5U6-1-L-A16VyvnolMwpkjmp4-_xSgnPAaujt5w86K7E/s1600-h/DSC_4866.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4A1w_3C8Cqgb_ClDfg1YZDdE6unvoFsnP9RrU1cDXYSp5AUUl8aJOA8n-xjQx02XjWIHXezzjwPz_nkp0N09CRFqCekuvD0q5U6-1-L-A16VyvnolMwpkjmp4-_xSgnPAaujt5w86K7E/s400/DSC_4866.JPG" alt="" id="BLOGGER_PHOTO_ID_5321178134632682946" border="0" /></a><span style="font-style: italic;">Sambal sotong with petai</span><br /></div><div style="text-align: center;"><div style="text-align: left;"><br />I have no comments on this dish as I don't like petai, but it was polished off by my petai loving friends, so I guess it pass muster.<br /></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdOxP14UEgL92ylKDeAAu6Boo44qvAYz6Q_T6iCEB_R3JjG-BU9TdWREgDHu_n2IsmbyZiZRnBMS2S2RDWAqVRoIiYJCSkq07Qq2-cj5pYCaIfI_t8hn5ox7meJDEpERcVYRlCFSOmMAW/s1600-h/DSC_4877.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdOxP14UEgL92ylKDeAAu6Boo44qvAYz6Q_T6iCEB_R3JjG-BU9TdWREgDHu_n2IsmbyZiZRnBMS2S2RDWAqVRoIiYJCSkq07Qq2-cj5pYCaIfI_t8hn5ox7meJDEpERcVYRlCFSOmMAW/s400/DSC_4877.JPG" alt="" id="BLOGGER_PHOTO_ID_5321179085573752658" border="0" /></a><span style="font-style: italic;">Wild boar curry</span><br /></div><br />The wild boar curry was another of the restaurant's specialty, with good reason. The meat was sliced thin and cooked in a dry curry style. It was such a hit at the table that I forgot to take a picture until it was half eaten.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXTKUVK64Qw0yAfn3irvnZ4RI24UNm8YNpaJpgVCC2c5XTASv1gpv2ohPJkhWt94q9CwATtHqmjM6a4rQ7vAUNZt0rRd_WrWbjgoSNTXb1ZzjjRuAo5kL17NfZSGQRxllbpepXPSvKNaq/s1600-h/DSC_4863.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXTKUVK64Qw0yAfn3irvnZ4RI24UNm8YNpaJpgVCC2c5XTASv1gpv2ohPJkhWt94q9CwATtHqmjM6a4rQ7vAUNZt0rRd_WrWbjgoSNTXb1ZzjjRuAo5kL17NfZSGQRxllbpepXPSvKNaq/s400/DSC_4863.JPG" alt="" id="BLOGGER_PHOTO_ID_5321184074916811714" border="0" /></a><span style="font-style: italic;">Claypot Brinjal</span><br /></div><br />'Kuan sui!' (Hot water!) The contents in the claypot was still bubbling when the waiter placed it on the table. My favourite dish for the meal was this. The skin has been stripped off and the brinjal pieces were simmered in oyster sauce and garlic until soft. I liked the texture of the brinjal which was soft and smooth; the pulp soaks up the gravy which makes every mouthful flavourful.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmhjMSfhiOA6_M8dFloakuk_TQwHwNsLR61w3YArIHb6iUNwQFPzwwcZJIKY70GcqnpOJUuPqekK2OvBJnAI2vfPoBFRVkkMUcxZyiQ-H-0eFle38JyjNd5Z1iUzfFo2XuPgA7KRadw_W/s1600-h/DSC_4867.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmhjMSfhiOA6_M8dFloakuk_TQwHwNsLR61w3YArIHb6iUNwQFPzwwcZJIKY70GcqnpOJUuPqekK2OvBJnAI2vfPoBFRVkkMUcxZyiQ-H-0eFle38JyjNd5Z1iUzfFo2XuPgA7KRadw_W/s400/DSC_4867.JPG" alt="" id="BLOGGER_PHOTO_ID_5321195239543256178" border="0" /></a> <span style="font-style: italic;">'German' Pork Knuckle</span><br /></div><br />'They do pork knuckle here, do you want to try it?' my friend asked. Boy, do I want to try it? I love porky dishes, 'Bring it on' I replied.<br /><br />The knuckle was deep fried until golden brown. I could eat just the crispy skin alone. The meat was tender and falls off the bones easily. I later came to know that the knuckle was first simmered in stock to tenderise the meat and hung up to dry before deep frying. My only complaint was that the knuckle was a tad too dry. It would have been better if there were more gravy to go with the meat.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7zEbpgHCt-U72MBKKGJ-NpgiJ51XDeeIA9U6InbDqR3oEeIK6hybTVB3d9UT8pBUMqwQqzlkP7GtWX5neQhNJjr7WR8INgY-D2UkIxPrtPnPbhG7V9Bh-BtuyyT2BAeZtRhcUnV1O_p9/s1600-h/DSC_4874.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7zEbpgHCt-U72MBKKGJ-NpgiJ51XDeeIA9U6InbDqR3oEeIK6hybTVB3d9UT8pBUMqwQqzlkP7GtWX5neQhNJjr7WR8INgY-D2UkIxPrtPnPbhG7V9Bh-BtuyyT2BAeZtRhcUnV1O_p9/s400/DSC_4874.JPG" alt="" id="BLOGGER_PHOTO_ID_5321204505053531762" border="0" /></a><span style="font-style: italic;">Good until the last morsel!</span><br /></div><br />We had 13 diners at the table. The bill was RM220+ for the above plus another vegetable dish. Very reasonable.<br /><br /><br /><span style="font-style: italic;">LANGAT SEAFOOD AND BEER GARDEN (non-halal)</span><br /><span style="font-style: italic;">Lot 100, Jalan Sungai Sop</span><br /><span style="font-style: italic;">Batu 14 Pekan Hulu Langat</span><br /><span style="font-style: italic;">Selangor</span><br /><span style="font-style: italic;">Tel: 03-9021 7215, 019-228 6037</span><br /><br />Look for the restaurant sign on the <a href="http://www.tipcorp.com/Tip%20Location%20Map%20-%20Hulu%20Langat.pdf">map</a>. The map provides excellent directions to the place. Map credit to the Tip Corporation Sdn Bhd.JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-11201774508764590142009-04-04T10:54:00.008+08:002009-04-04T11:41:02.271+08:00Psst... RM1 chicken at Dragon-IA little bird told me that Dragon-I is having a promo for Soya Sauce Chicken for only RM1. Valid for month of April, for dine in only. Available from 6-9pm only and you need to have at least 3 and above diners. Read the fine prints here. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvT75onBVO6dZCrwd1ZrQVv_EMnqQMc0bJCYLSvfzllySak_o3tqc-4ZedPhM2y8eAcZOpBEFVcDC3mOuK1aZGiv_dZZeJch8KKARhcklApw1YFHYYfaFHDdyacvXiT-xufZQf5fR32hX/s1600-h/image003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 170px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvT75onBVO6dZCrwd1ZrQVv_EMnqQMc0bJCYLSvfzllySak_o3tqc-4ZedPhM2y8eAcZOpBEFVcDC3mOuK1aZGiv_dZZeJch8KKARhcklApw1YFHYYfaFHDdyacvXiT-xufZQf5fR32hX/s400/image003.jpg" alt="" id="BLOGGER_PHOTO_ID_5320674624070523746" border="0"></a><br /><br />If you are going to be around the vicinity anyway, can consider dining there. After all, any manner savings is welcomed.<br /><br />Now.. if only the offer applies to their 'siu loong pau' ...JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-68440282904605878322009-03-29T23:50:00.021+08:002009-03-30T01:37:20.566+08:00Fishy business at May Mey Restaurant - Return of the Makan SistersHello there!<br /><br />It's been a long hiatus from this food blog. Not that anyone would notice. Heh! :) The Makan Sisters still very much enjoy our food sojourns, although we are too lazy to update the blog.<br /><br />So in a sudden attack of guilt, bolt of inspiration, whatever you may call it, have me returning to pen in an entry.<br /><br />My sister (blood sister not the makan one ;p) brought home 2 huge fishes from East Malaysia, one of which was the famed ' Lou Shi Pan' or 'Rat faced Garoupa' (not sure what the proper name in English should be). We decided that our limited home cooking skills just will not do justice and proceeded to the restaurant with the fishes.<br /><br />Sis picked May Mey Restaurant at Kuala Ampang. I have never eaten at this particular restaurant before although we used to dine in that area quite often in the past. Our family used to patronise the more famous restaurant next door, until their soaring prices and sliding food quality turned us away.<br /><br />The star dish of the evening was the Lou Shi Pan which was simply steamed with ginger.<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxz_-QiPdRFfu_HkeapyJXOpGIHSoCdAlaax0ndV3c23kMf4ReKand90FJe9JJy3hEgKM6XxzAT9Z0TuUycrHYwBBOJ7Ch2buOwHUegCSGLsScD8BZ0bNvBI-nYeBoXc4apQnLzsCt3wb/s1600-h/DSC_0916.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxz_-QiPdRFfu_HkeapyJXOpGIHSoCdAlaax0ndV3c23kMf4ReKand90FJe9JJy3hEgKM6XxzAT9Z0TuUycrHYwBBOJ7Ch2buOwHUegCSGLsScD8BZ0bNvBI-nYeBoXc4apQnLzsCt3wb/s400/DSC_0916.JPG" alt="" id="BLOGGER_PHOTO_ID_5318644962990863266" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Steamed 'Lou Shi Pan' with ginger )<br /><span style="font-size:100%;"><br /></span></span></span><div style="text-align: left;"><span style="font-size:100%;">Simply yummy! </span><span style="font-size:100%;">The flesh was firm and 'bouncy'. Steaming it with ginger with a dash of soy sauce enhances the flavour of the fish. </span><span style="font-size:100%;">Although the yumminess has more to do</span><span style="font-size:100%;"> with the fresh fish itself, I was happy that it was accorded the right treatment during cookin</span><span style="font-size:100%;">g.<br /><br /></span><span style="font-size:100%;">The other more 'ordinary' garoupa was cooked sweet sour style and braised with red chilli.</span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzbHsHZPikqgmKq_Gb9kNBNJddEX6iAiz1q1z0rjxx6pR_RiMXcScgQ3HYZUAFSwQiB2GFaQE0wDyhy8UjANy_ymdIX7di1Df7sNpcB_KvJ8MFkJKD72Le6FquUkuwApyIoDFG7prMTDc/s1600-h/DSC_0894.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzbHsHZPikqgmKq_Gb9kNBNJddEX6iAiz1q1z0rjxx6pR_RiMXcScgQ3HYZUAFSwQiB2GFaQE0wDyhy8UjANy_ymdIX7di1Df7sNpcB_KvJ8MFkJKD72Le6FquUkuwApyIoDFG7prMTDc/s400/DSC_0894.JPG" alt="" id="BLOGGER_PHOTO_ID_5318648481798743986" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Sweet and sour garoupa)</span> </span></div><br />The fleshy part of the fish and the tail end was cooked sweet and sour style. No complaints there. The fish was fried nice and crisp before being doused in a piquant sweet and sour sauce. Perhaps it was kind of sinful to smother the wonderfully fresh fish in a heavy sauce. But we enjoyed it nevertheless.<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IlSy1OdyljycGEmZNeZ_2V661vWk4BTe-08iNYdyZ-C4aibkO-IaEgVh03U4mn35vaZ3VFmlNVmp0PizDl4_Y7_Z9el5qNi8msbsz99l291O9GItbNW5ZPzeaPoAbx8Ci_9GyCZWCm0j/s1600-h/DSC_0904.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9IlSy1OdyljycGEmZNeZ_2V661vWk4BTe-08iNYdyZ-C4aibkO-IaEgVh03U4mn35vaZ3VFmlNVmp0PizDl4_Y7_Z9el5qNi8msbsz99l291O9GItbNW5ZPzeaPoAbx8Ci_9GyCZWCm0j/s400/DSC_0904.JPG" alt="" id="BLOGGER_PHOTO_ID_5318650751780208290" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Braised garoupa with red chilli)</span> </span></div>The fish head was braised with fried tofu, roast pork (siew yuk), onions and red chilli. Good choice of cooking style because none of us are connoisseurs of fish head, the head has been taken apart during the cooking and we could pick on the flesh.<br /><br /><div style="text-align: center;">The other dishes that we sampled there are Curry Prawns, Yam Basket and vegetables.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6v_eHMXW9q2yzuk_1oOMiCurHotGfKqrrAawQlBTColiWagJ3ml3YEypPSFIEeacORMddvrU1_2ltV3f5IM_NdzjVLfDqCe0S4FBU97az4XJZYHB4zUBdFVqCSdoKLhhOFGQqkKDjEZR/s1600-h/DSC_0890.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6v_eHMXW9q2yzuk_1oOMiCurHotGfKqrrAawQlBTColiWagJ3ml3YEypPSFIEeacORMddvrU1_2ltV3f5IM_NdzjVLfDqCe0S4FBU97az4XJZYHB4zUBdFVqCSdoKLhhOFGQqkKDjEZR/s400/DSC_0890.JPG" alt="" id="BLOGGER_PHOTO_ID_5318656002067426930" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Curry Prawns)<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPyxkWLhklM_yU8q27R0v-7qx9dFzkhwZ5VDvi4tfPFdtsVmP3GgkhlBhscSXk0rwZLsrQopb7hBfL3eehVBokgFBTxczxOpYffO5GKxlaDBAOSNUVY5nuMIuJdRcXpJoXCZg-3bVeVft/s1600-h/DSC_0892.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPyxkWLhklM_yU8q27R0v-7qx9dFzkhwZ5VDvi4tfPFdtsVmP3GgkhlBhscSXk0rwZLsrQopb7hBfL3eehVBokgFBTxczxOpYffO5GKxlaDBAOSNUVY5nuMIuJdRcXpJoXCZg-3bVeVft/s400/DSC_0892.JPG" alt="" id="BLOGGER_PHOTO_ID_5318657499196286610" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Yam Basket)</span></span><br /></div><br />The cooking is not too shabby. The place got nods of approval from everyone at the table. I think this just 'may' become our family's next restaurant hangout. Dinner was courtesy of bro-in-law. Thanks J! Since I don't look the gift horse in the mouth, I had no idea what the meal cost. But was told that it was much cheaper than what you would expect to pay next door.<br /><br />If you normally dine around Kuala Ampang area, especially the more famous neighbouring restaurant, give May Mey a try, you may like it just as well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvFDK1TAzb2vtseMKkCjxpIgP6JwvANED-fhP9e481VE5_Gd8pQXeglxKhI2vc2y8UKhiWme2BnGo_XjIsqSA6uYrH9ffutapHcu4jsGQ5D1Zm-xNUH5RdNLwzXTxVVR0V2glGESZG3jQ/s1600-h/DSC_0934.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvFDK1TAzb2vtseMKkCjxpIgP6JwvANED-fhP9e481VE5_Gd8pQXeglxKhI2vc2y8UKhiWme2BnGo_XjIsqSA6uYrH9ffutapHcu4jsGQ5D1Zm-xNUH5RdNLwzXTxVVR0V2glGESZG3jQ/s400/DSC_0934.JPG" alt="" id="BLOGGER_PHOTO_ID_5318661361172653746" border="0" /></a><br /><span style="font-style: italic;">May Mey Gourmet Seafood Restaurant</span><br /><span style="font-style: italic;">2 Lorong Awan 6, Kuala Ampang,</span><br /><span style="font-style: italic;">68000, Ampang.</span><br /><span style="font-style: italic;">Tel: 012-643 9733</span><br /><br /></div></div>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-51483455846388346562008-09-06T13:05:00.018+08:002008-09-07T20:57:35.716+08:00Thai curry @ Aroon Rai, Chiang Mai<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kIzFYIVnvFlkPsdduXleQLUsFJuz9syBujXDNL5XigkfBHwJKg6RnKvxUZbl40pH0Ic2Bq47NCq9Buu42bKw0Fka4C25ed_Q3e0RaxQGuhQNbYZLPaxuodPajT4Rlpo9g7IAqAmfAgsB/s1600-h/DSC_3446.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kIzFYIVnvFlkPsdduXleQLUsFJuz9syBujXDNL5XigkfBHwJKg6RnKvxUZbl40pH0Ic2Bq47NCq9Buu42bKw0Fka4C25ed_Q3e0RaxQGuhQNbYZLPaxuodPajT4Rlpo9g7IAqAmfAgsB/s400/DSC_3446.JPG" alt="" id="BLOGGER_PHOTO_ID_5242780352776566402" border="0" /></a><br />On our last day at Chiang Mai, we walked along Tha Phae Gate outside the old city and spied this restaurant along the busy main street . 'Aroon Rai, best curry' in town? Hmm... we'll see about it, not one to believe in self touted praises. The restaurant with its airy open dining space has the atmosphere of a small town Malaysian coffee shop. The place looks clean and inviting, plus we were ravenous so we walked in to sample the fare.<br /><br />Since this is a curry house, we ordered the curries. Now I love curries, the spicier the better. The Gaeng Kheaw Wan Gai, green chicken curry <span style="font-family:times new roman;">w</span>as quite mild in heat level but fragrant with the spices.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGcVOn4RMgtN4w5ksqwMJfllXnhkBZP23h84BpO-zaNuAGO50yizbYZeHG8rPGT7_suCsBmrzJ39Jt1ufGlOK4mhvYnKmbHDcVw68-wGdLhT-ijjrHYrXvZYnVPu7kjKnUdeQbK1rEtdt/s1600-h/DSC_3437.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGcVOn4RMgtN4w5ksqwMJfllXnhkBZP23h84BpO-zaNuAGO50yizbYZeHG8rPGT7_suCsBmrzJ39Jt1ufGlOK4mhvYnKmbHDcVw68-wGdLhT-ijjrHYrXvZYnVPu7kjKnUdeQbK1rEtdt/s400/DSC_3437.JPG" alt="" id="BLOGGER_PHOTO_ID_5242780606492200674" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Gaeng Kheaw Wan Gai)</span><br /></span></div><br /><div style="text-align: center;"><div style="text-align: left;">If the Green Chicken Curry was mild, the pork curry packs quite a wallop. The Khaeng Hang Le , Lanna style pork curry is a Northern speciality. The curry is cooked with lots of garlic, galangal and dried red chillies. Coconut milk is ommitted in this type of curry. I like the curry but was rather disappointed that the pork served was bone in. Hence, there wasn't much meat to it. Aroon Rai also sells prepackaged spices and recipes for DIY Thai curry. It's a shame I didn't think to buy any of it. The red curry paste would have made an excellent wild boar curry.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0Za4yMOUBo4wDmZFa0fI4b6XlEguDgmUoFW18-lKiZ4pRVYbsA8SMiZnLRQuwVsgheCcsNx0VtTuNd62V8HaYcJD_IFAbzD5tNxecZFl0bQiY01FAZey_u9-WDdJ2tvBFEXaIIVUzDhS/s1600-h/DSC_3438.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0Za4yMOUBo4wDmZFa0fI4b6XlEguDgmUoFW18-lKiZ4pRVYbsA8SMiZnLRQuwVsgheCcsNx0VtTuNd62V8HaYcJD_IFAbzD5tNxecZFl0bQiY01FAZey_u9-WDdJ2tvBFEXaIIVUzDhS/s400/DSC_3438.JPG" alt="" id="BLOGGER_PHOTO_ID_5242784024711866834" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Khaeng Hang Le)</span><br /></span></div><br /><div style="text-align: left;">The platter of deep fried spicy Thai sausages was sinful but oh.. wonderful. The mince meat in the sauasage are mixed with spices and chillies and some pieces of fat. I could do with a little less fat in the sausages but otherwise, it was good.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxmp9CZI_qHzw8_CJ8TZt5KO-ee-D4zoZlBZrCbbOdpdZrEHQ-2q7qSwQDYeOsGw5vcNIHZN5mofFR5qUpeA_T_BPpXiNEUHJufNo1M7_f1JcPzg7RgqFkfkqV4vmtL6XNvu1dUcm8gTsv/s1600-h/DSC_3441.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxmp9CZI_qHzw8_CJ8TZt5KO-ee-D4zoZlBZrCbbOdpdZrEHQ-2q7qSwQDYeOsGw5vcNIHZN5mofFR5qUpeA_T_BPpXiNEUHJufNo1M7_f1JcPzg7RgqFkfkqV4vmtL6XNvu1dUcm8gTsv/s400/DSC_3441.JPG" alt="" id="BLOGGER_PHOTO_ID_5243204646409827186" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Spicy Thai sausages)</span></span><br /></div><br />To balance out all the spiciness and balance our meal with something non meat, we ordered this Oyster mushroom with tofu sauteed in oyster sauce and sprinkled liberally with spring onions. Those were our justification for greens in our meal :)<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQHVpOIoahfkhiHP_LvmXCnibyzUHTcqKtnwyYuwDnsI0VtXVcNkTh9tNBPXKMQYcNGtfBWcUHxq-pTVQn5a6bRRVyMb_uNEp6qlB_ws3JHGzOxM9jUj5opCwLH8ycuLF_7R0IgX7kPB1/s1600-h/DSC_3445.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQHVpOIoahfkhiHP_LvmXCnibyzUHTcqKtnwyYuwDnsI0VtXVcNkTh9tNBPXKMQYcNGtfBWcUHxq-pTVQn5a6bRRVyMb_uNEp6qlB_ws3JHGzOxM9jUj5opCwLH8ycuLF_7R0IgX7kPB1/s400/DSC_3445.JPG" alt="" id="BLOGGER_PHOTO_ID_5242788236299932738" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Oyster mushroom with tofu)</span><br /></span></div><br />The restaurant's specialties also include various kinds of fried insects which we skipped.<br /><br />Lunch bill came up to 282 Baht for 3 people. A little more expensive then most local joints but we felt it was reasonable. So was their bold statement 'The best curry in town' justified? Oklah. The curries were good. Anyhow, it was the only curries we ate at Chiang Mai.<br /><br /><span style="font-style: italic;">Aroon Rai, 45 Kotchasarn Rd, Muang, Chiang Mai, Thailand. +66 53 27 6947 Opening hours 9am-11pm.</span>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com1tag:blogger.com,1999:blog-4288306235684364437.post-29674521993371782772008-08-31T22:27:00.010+08:002008-09-06T12:55:25.884+08:00Feast with a view @ Palaad Tawanron, Chiang MaiThe <a href="http://themakansisters.blogspot.com/2008/08/eating-khao-soi-chiang-mai-thailand.html">Khao Soy lunch</a> was worked off during the afternoon shopping spree. Soon, it was time for dinner! Ah, another opportunity for a local culinary experience.We headed towards Palaad Tawanron for dinner, a more upmarket establishment located behind the Chiang Mai Zoo. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6gny_DJzVMH887RaJrZa3q9IMoFzRw5RTu6B9dVT2W3pqgiQ_MnTaYJUy3ypBtBcbCw7M_ryl_1_nXIEN0La9QYQID4GUkseuLW3rA_08PWBSkyi-gDj6XAeHcCe1OUQNF6zgRZgKOlM/s1600-h/DSC_3281.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6gny_DJzVMH887RaJrZa3q9IMoFzRw5RTu6B9dVT2W3pqgiQ_MnTaYJUy3ypBtBcbCw7M_ryl_1_nXIEN0La9QYQID4GUkseuLW3rA_08PWBSkyi-gDj6XAeHcCe1OUQNF6zgRZgKOlM/s400/DSC_3281.JPG" alt="" id="BLOGGER_PHOTO_ID_5240740198411303314" border="0" /></a>Palaad Tawanron is built on the hillslope with wooden terrace overlooking a reservoir surrounded by lush greenery. The cityscape lines the horizon and when night falls, twinkling city lights can be seen winking beyond the body of water. A roving band of banjo playing musicians completes the atmosphere. An excellent place for a romantic rendezvous. But that was not what we were after.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4AoKzJrYF6diitUOvZZ3TtzpuRs1Ogg4iWKf7gl_D3Z8dfKZZzvVR7I5cbLQ-E97XSPFy_l2n88RC0UzSsigTMzZZNtv-g943_yqf9Snbi8h3JnPAgtsH2drjSOwyBbhpm-OIR2Jpglp/s1600-h/DSC_3255.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4AoKzJrYF6diitUOvZZ3TtzpuRs1Ogg4iWKf7gl_D3Z8dfKZZzvVR7I5cbLQ-E97XSPFy_l2n88RC0UzSsigTMzZZNtv-g943_yqf9Snbi8h3JnPAgtsH2drjSOwyBbhpm-OIR2Jpglp/s400/DSC_3255.JPG" alt="" id="BLOGGER_PHOTO_ID_5240746262188698322" border="0" /></a><br />On to the food! We were armed with a list of ‘must try’ from friends who were here before us. Amongst it is the German Pork Knuckle cooked Tawanron style. So being the ‘kiasu’ Malaysians that we are, we had to have it plus a host of other dishes. Expecting the food portions to be small, we ordered a variety of dishes to feed three of us. Little did we know that the portion served is substantial. By the end of dinner, we were stuffed to the gills and still had loads left over.<br /><br />The pork knuckle (Kah Moo Twanron) was a huge chunk of fried pork leg served with sauerkraut and mashed potatoes. Tender pieces of meat falls off the bones, I am partial to the charred bits of pork, but at the end there was just too much of it so we were quite ‘jelak’.<br /><div style="text-align: left;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSotgpn3IHif6qWHKja8I_9SVrceMZuZMHQPOJpjHHosTbeqlPiv8CH0mWEaBtBXT8eD28MkrxnfCX9Yp7WD4q3lNJyKLCr8LvtUiefusUyrv5WwcLAkxEpNepoSuJsNxQ6dbxhIbGkSvA/s1600-h/DSC_3274.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSotgpn3IHif6qWHKja8I_9SVrceMZuZMHQPOJpjHHosTbeqlPiv8CH0mWEaBtBXT8eD28MkrxnfCX9Yp7WD4q3lNJyKLCr8LvtUiefusUyrv5WwcLAkxEpNepoSuJsNxQ6dbxhIbGkSvA/s400/DSC_3274.JPG" alt="" id="BLOGGER_PHOTO_ID_5240741612286715794" border="0" /></a><span style="font-style: italic;font-size:85%;" >(Kah Moo Tawaron, pork knuckle)</span><br /></div><span style="font-style: italic;"><br /></span> </div>But the star of the night in my opinion is the, Tom Yum Goong, Tom Yummy! Fiery and ‘lemak’ enough, it packs a punch. Besides the usual goodies one would find in Tom Yum Goong, this one had ‘kei chi’ or wolf berries stewed in the soup.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2awgB2SS2V2IqHFa9mGi5s7xDm7yf5VT0aJe5_oPrFNxQxOnR41zPKQqFUh_rLUJEKc3v-PfqsBxGmqdaGhwtR_8uWLPiIEWRvLcfUNhqjQ0v6SF_Y6qBcvHxuIzRDjs9EoMjE_RF7GK6/s1600-h/DSC_3271.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2awgB2SS2V2IqHFa9mGi5s7xDm7yf5VT0aJe5_oPrFNxQxOnR41zPKQqFUh_rLUJEKc3v-PfqsBxGmqdaGhwtR_8uWLPiIEWRvLcfUNhqjQ0v6SF_Y6qBcvHxuIzRDjs9EoMjE_RF7GK6/s400/DSC_3271.JPG" alt="" id="BLOGGER_PHOTO_ID_5240742109218356386" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">(Tom Yum Goong)</span><br /><br /></span> </div><div style="text-align: left;">The recommended Galum Plee Tawd Naam Pla, cabbage sautéed with fish sauce was totally forgettable and fried rice was bland, its only saving grace was that there was plenty of it. Between the three of us, we only managed to eat a quarter of the serving.<br /><br /></div><div style="text-align: center;"><div style="text-align: left;">The mixed platter of appetizer arrived just before dessert. I’m not sure if that is the order of food served in Thailand but somehow I think not. The mixed platter was a combination different sausage meats, crispy fried pork skin with some raw vegetables and boiled eggs. The piquant spicy pork sausage was good, the sour fermented pork sausage is an acquired taste, which is polite phrase for ‘I don’t like it’.</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgTisZq56-bu-SgMSxYtn0Ss3NGHfy6a-knVRkpfk9EEoQ2734d7n0np5r0jIOTvEn-08-nWNzd7x00fv8wH0UxDMzv4BAd_Nke8RTYxfNLu3q7pwU54xhrEls9998fcAS62Yq9N1nBYu/s1600-h/DSC_3276.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgTisZq56-bu-SgMSxYtn0Ss3NGHfy6a-knVRkpfk9EEoQ2734d7n0np5r0jIOTvEn-08-nWNzd7x00fv8wH0UxDMzv4BAd_Nke8RTYxfNLu3q7pwU54xhrEls9998fcAS62Yq9N1nBYu/s400/DSC_3276.JPG" alt="" id="BLOGGER_PHOTO_ID_5240740862764809170" border="0" /></a><span style="font-style: italic;font-size:85%;" >(Mixed plat</span><span style="font-style: italic;font-size:85%;" >ter of starters)</span><br /></div><br />It is advisable to make reservations, especially if dining on weekends. If you don’t mind swatting away pesky mosquitoes in the evening, try and secure seating at the balcony to enjoy the view.<br /><br />Drive along the Suthep Road, at the end turn right then go up the winding road. Follow the signs leading to the zoo or the restaurant itself.<br /><br />Oh ! and the bill came up to 1230 baht including non alcoholic drinks.<br /><br /><span style="font-size:100%;"><span style="font-style: italic;">Palaad Tawanron, 100 Huay Kaew Road, Suthep, Chiang Mai, 50200. Tel. 053-216039, 053-216576. Opening hours 11.30am-12am.</span> <span style="font-style: italic;">http://www.palaadtawanron.com/</span></span>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-24118768668778682922008-08-31T20:42:00.016+08:002008-09-01T02:18:06.963+08:00Eating Khao Soy @ Lam Duon, Chiang MaiThis is a trip that both of us have been looking forward to. Right after we arrived, we checked into the hotel, dumped our bags and promptly hunted for LUNCH!<br /><br />About 15 minutes drive from the town centre, on the east bank of the Ping River, we arrived at a nondescript little shop by the roadside. We have it on good authority (recommended by locals) that this place serves the best Khao Soy in town. Khao Soy is a northern Thai street food, popular especially in Chiang Mai.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TYp586tLvrmELs8nB8kKcmZObSb1vdwF5SOjMyceKNJPT4MYEdax23r0KGoTL3-S2gwgyFNkYYeXgJx8WOgJ7m3ykaxtMJtbYR0jU3VgDxVnq5VrKOPGPEe3j5ZXGWSJ0iTURLmzRq2t/s1600-h/DSC_3239.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TYp586tLvrmELs8nB8kKcmZObSb1vdwF5SOjMyceKNJPT4MYEdax23r0KGoTL3-S2gwgyFNkYYeXgJx8WOgJ7m3ykaxtMJtbYR0jU3VgDxVnq5VrKOPGPEe3j5ZXGWSJ0iTURLmzRq2t/s400/DSC_3239.JPG" alt="" id="BLOGGER_PHOTO_ID_5240671670180147586" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Lam Duon Restaurant serving the best Khao Soy in town)</span></span><br /></div>Yellow egg noodles served in a soup that tastes somewhat like curry laksa. The soup base was a pork broth to which curry spices were added, topped with a generous dollop of coconut milk and a liberal sprinkling of crispy fried noodles. C’est délicieux! Be warned, serving portions in Thailand are tiny! But just as well, since the portions were small, we could afford more stomach room to sample other dishes.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij16AXkBHNunZYQQ_tg5nOziJhg3iRchDBhVPEZmH_cROcVvQO5z3Blfg_O_bHcCBRqyWa6fkAznGeeL6vjknQAUQbmAzGYhsWrYAQ0iyV691tr6frbpARLexXFZH7Ja_sYIQnMkUaXet5/s1600-h/DSC_3222.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij16AXkBHNunZYQQ_tg5nOziJhg3iRchDBhVPEZmH_cROcVvQO5z3Blfg_O_bHcCBRqyWa6fkAznGeeL6vjknQAUQbmAzGYhsWrYAQ0iyV691tr6frbpARLexXFZH7Ja_sYIQnMkUaXet5/s400/DSC_3222.JPG" alt="" id="BLOGGER_PHOTO_ID_5240671040330512130" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Pork Khao Soy)</span></span><br /></div><div style="text-align: left;">While waiting for the Khao Soy to be served, we ordered some grilled pork satay. Now that is something you would not find easily on the streets of Malaysia. Lightly grilled slices of lean pork heavily seasoned with tumeric, served with peanut sauce. A great appetizer to take the edge off gnawing hunger, (it was by then almost 3pm by the time we got down to lunch).<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4h-Z0oRYQ6zyzIHBdQmZ7nm2kGVY6x4a-lrBoMrYWnKf2HPbvTYnTxFbOU3XQLVfAKtVPWIdjo26xuM1cWlZPPTKPdGNKXgIT2tb_usGYf_Zy7ZYOhSE8YqUs0xsZvzB0yx_zwShhbFsR/s1600-h/DSC_3225.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4h-Z0oRYQ6zyzIHBdQmZ7nm2kGVY6x4a-lrBoMrYWnKf2HPbvTYnTxFbOU3XQLVfAKtVPWIdjo26xuM1cWlZPPTKPdGNKXgIT2tb_usGYf_Zy7ZYOhSE8YqUs0xsZvzB0yx_zwShhbFsR/s400/DSC_3225.JPG" alt="" id="BLOGGER_PHOTO_ID_5240670706645501666" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Pork satay)</span></span><br /></div></div>After being satiated by the pork satay and Khao Soi, we surveyed the little restaurant for more things to sample. The proprietor proudly showed us the newspaper article featuring Kruai Ping which was grilled banana.<br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiam4S76-fXUSPO6FhST-Exe3RzEEshw6Yl2fdCI-GVDEKepTUZDdsqtT8EbHz-Slb6ULcm30SZ61MOn1CsN2dc2lqXUwKTl-GbV8CunttjTIXwSJ7Ca3o-H4lIyLHDXnErthY0UH193PXY/s1600-h/DSC_3229.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiam4S76-fXUSPO6FhST-Exe3RzEEshw6Yl2fdCI-GVDEKepTUZDdsqtT8EbHz-Slb6ULcm30SZ61MOn1CsN2dc2lqXUwKTl-GbV8CunttjTIXwSJ7Ca3o-H4lIyLHDXnErthY0UH193PXY/s400/DSC_3229.JPG" alt="" id="BLOGGER_PHOTO_ID_5240670158313681714" border="0" /></a>None of us are too fond of mushy bananas, so we ordered only one to share amongst the three of us. The bananas are grilled until the skin splits open and the fruit sugar is slightly caramelized. Not bad, taste like the bananas we chuck into the embers during a BBQ.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AGHrIl8R0Glr6_4414Kr5guq8Q8UicJgLA4USG9bH_HYi2hNbCQCHEA5Tt80jLvJeT0Mp2es0MMxGUSGlZOfI2mLUQUzE01D_wMi-U4jXABl3wRO_M-WA-SIp6yAkAFRCjdtBvwsjwID/s1600-h/DSC_3235.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AGHrIl8R0Glr6_4414Kr5guq8Q8UicJgLA4USG9bH_HYi2hNbCQCHEA5Tt80jLvJeT0Mp2es0MMxGUSGlZOfI2mLUQUzE01D_wMi-U4jXABl3wRO_M-WA-SIp6yAkAFRCjdtBvwsjwID/s400/DSC_3235.JPG" alt="" id="BLOGGER_PHOTO_ID_5240669747032266882" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(Kruai Ping)</span></span> </div></div>Total bill for lunch was 155 baht for 3 bowls of Khao Soi, 10 sticks of pork satay and one of the Kruai Ping and three bottles of water. That works out to RM5.17 each only.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BLX6TSAeFN2DkZZYwPhFD2-39thU01jd5jV_6_uCEqFrgMeRm863H1f_TsxtPsmXiL7121JvrQBT_XZQazZSlZ_swEAtomik7RsjD5z_HDto3cA43kwC7ko3VTqlumSLbAz_NV-BlnCZ/s1600-h/DSC_3231.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BLX6TSAeFN2DkZZYwPhFD2-39thU01jd5jV_6_uCEqFrgMeRm863H1f_TsxtPsmXiL7121JvrQBT_XZQazZSlZ_swEAtomik7RsjD5z_HDto3cA43kwC7ko3VTqlumSLbAz_NV-BlnCZ/s400/DSC_3231.JPG" alt="" id="BLOGGER_PHOTO_ID_5240673348998891314" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(The open air kitchen where they dish out bowls of delicious Khao Soy)</span></span><br /><br />Apparently this restaurant is somewhat of an institution here in Chiang Mai. This family run restaurant has been around for more then half a century and has served Thai royalty.<br /><br /><span style="font-style: italic;">Lam Duon Khao Soy, Faharm Road, Chiang Mai, Thailand.<br /></span>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-64998346952243340892008-07-07T09:41:00.036+08:002008-12-10T08:17:26.831+08:00Bak Kut Teh @ Kim Tek Restaurant, KepongA bunch of us were setting out for an adrenaline filled day white water rafting at Sungai Itek ( more of it <a href="http://footstepsaroundtheworld.blogspot.com/2008/07/thrills-and-spills-at-duck-river.html">here</a>). We needed a hearty breakfast to fortify ourselves. What could be more invigorating then a hearty bowl of Bak Kut Teh ?<br /><br />My friend called ahead to make a booking at Kim Tek Restaurant. We were asked to identify our car number during the booking! Wah liao! It was a Saturday morning and the place was super packed with patrons enjoying hot steaming bowls of the meaty broth.<br /><br />There are different variants of Bak Kut Teh from the dark rich broth of the Hokkien variety to the clear peppery soup of the Teochew style of cooking, the ones you generally get in Singapore. As for moi, give me the dark rich hearty ones anytime.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4cTDhPZz0BSiGTidqEc7ywqhr5BlW0hrNx1Y5YKmL6QIAiL3X4bSjbdGF1cm1Wh-RyTHTLIpwKWJo2OLoiKY8eo5EBeDsUn5uOAJcoSPeKMzJUwmps9S2Fj04h1uJyKoPXBoxfkRgxx4/s1600-h/DSC_3074.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4cTDhPZz0BSiGTidqEc7ywqhr5BlW0hrNx1Y5YKmL6QIAiL3X4bSjbdGF1cm1Wh-RyTHTLIpwKWJo2OLoiKY8eo5EBeDsUn5uOAJcoSPeKMzJUwmps9S2Fj04h1uJyKoPXBoxfkRgxx4/s400/DSC_3074.JPG" alt="" id="BLOGGER_PHOTO_ID_5230213505710600930" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsH6Dc5vs1Gnf9LpP7uTKHm4qVbx8YmDYafrMSienly8ElHkT2OqPhNaIkzwfFCzJkz8lYl-i8OJAMHB_MODMg3YW4XazfPkjJ6Fay9VSPpi9nPQqwZfKRWEuRcnNafEaWaGQRcnGYpPBF/s1600-h/DSC_3077.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsH6Dc5vs1Gnf9LpP7uTKHm4qVbx8YmDYafrMSienly8ElHkT2OqPhNaIkzwfFCzJkz8lYl-i8OJAMHB_MODMg3YW4XazfPkjJ6Fay9VSPpi9nPQqwZfKRWEuRcnNafEaWaGQRcnGYpPBF/s400/DSC_3077.JPG" alt="" id="BLOGGER_PHOTO_ID_5230212837796741026" border="0" /></a> <span style="font-style: italic;">'Sai Kuat'</span><br /><br /></div>Bak Kut Teh served here is of not as dark as the ones you'll find in Klang, I find it lighter in colour and herbal taste. For 6 adults, we ordered 5 servings of mixed meat and offals including the 'sai kuat' (literal translation is small bone, said to be a choice cut). The meat of the 'sai kuat' was stewed to 'fall off the bones' perfection and it was so tender, the texture was akin to chicken!<br /><div style="text-align: center;"><br /></div>The extra sides of 'yau char kwai' (chinese crullers) and 'tafu pok' (fried bean curd cubes) are a must with Bak Kut Teh, they are great for soaking up the rich meaty broth. We ordered 'pek ker', some sort of bland wobbly gelatinous pudding with the texture of pork fat. I must admit I'm not a fan.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMOTHd89pKHv9L15eX6mXBOL9Q51g4iA1GgrFwCCCUjPXmfMDRXy26_6TUfMNY8gV7kHR5-eJl3Tvb1-nA3Ce3eytx8eFz8-08vApRlgOwPzxLyjta9AGGrYbUO7xcPtHmAw5w9QKpsOJ/s1600-h/DSC_3073.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMOTHd89pKHv9L15eX6mXBOL9Q51g4iA1GgrFwCCCUjPXmfMDRXy26_6TUfMNY8gV7kHR5-eJl3Tvb1-nA3Ce3eytx8eFz8-08vApRlgOwPzxLyjta9AGGrYbUO7xcPtHmAw5w9QKpsOJ/s400/DSC_3073.JPG" alt="" id="BLOGGER_PHOTO_ID_5230217820590224962" border="0" /></a><span style="font-style: italic;">'Pek Ker'<br /><br /></span></div>All of that with a pot of Chinese tea to 'dissolve' the fat and douse the guilt came up to something in the region of RM72. Service will not be the reason you'll come to this place. We asked for small bowls for us to spoon individual bowls of the broth, which was ignored. Want more soup ? You'll feel like Oliver Twist asking for more gruel!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUDprbJmvfKhIFshc2Cv1zXc_vvZk88HkJba96WqhKqKzwxLQWp-wHLhEjR6tvjBHPy7179t4gKCREtpIWGfn8DdK4zMoY5FKwFlrH-CNRghu-Dotx3XxhAVIUridbveE0-3V-EnlcBd7/s1600-h/DSC_3082.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUDprbJmvfKhIFshc2Cv1zXc_vvZk88HkJba96WqhKqKzwxLQWp-wHLhEjR6tvjBHPy7179t4gKCREtpIWGfn8DdK4zMoY5FKwFlrH-CNRghu-Dotx3XxhAVIUridbveE0-3V-EnlcBd7/s400/DSC_3082.JPG" alt="" id="BLOGGER_PHOTO_ID_5230212250972573090" border="0" /></a>The restaurant is located at Kepong Indah, off the MRR2, not far from FRIM. Be careful to step into the right restaurant, there is another Bak Kut Teh restaurant adjacent to it that is as empty as this is packed with customers.<br /><span style="font-style: italic;"><br />Kim Tek Restaurant<br />Jalan 2/1A, Kepong Indah, Kepong, 52100, Tel: 03-6365545</span>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com5tag:blogger.com,1999:blog-4288306235684364437.post-49452917403768090362008-06-15T14:51:00.023+08:002008-12-10T08:17:27.714+08:00Healthy pasta? @ Pasta de Gohan, Sunway Pyramid<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhot5aQHxS1tn9YpNXhZKNfYj28yfciJ3KqX-rF4FCarRIMVYOaDEVfBc0omALQCrhbBzIgdSVxKTfeazst2TP1PDmjuXZHqz0XqYGEvC6bsRuSy0DeNhhFI8CviTAE2s5SuiKNm58HB9p_/s1600-h/DSC00720.jpg"><img id="BLOGGER_PHOTO_ID_5211998822464576562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhot5aQHxS1tn9YpNXhZKNfYj28yfciJ3KqX-rF4FCarRIMVYOaDEVfBc0omALQCrhbBzIgdSVxKTfeazst2TP1PDmjuXZHqz0XqYGEvC6bsRuSy0DeNhhFI8CviTAE2s5SuiKNm58HB9p_/s400/DSC00720.jpg" border="0" /></a> “Tankuferwaytinherisur pizza !" The pizza was plonked in front of us. Huh??? A and I looked at each other bemused. What was the waitress trying say? <img id="BLOGGER_PHOTO_ID_5211998953919344834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUKw2XGm0DWZEdqunMaxuU_lXTdccAZ1NEV2ncOTNjnUPx-9vmmBAkFTfAnIpibIpmh5ZmqyGA9_vJJNIFaqBz5jpkxCl9Xi_O1sHOI0ROaqJW4EyPRUqgFxrkcWXoR5p44vsNzgNs70N/s400/DSC00717.jpg" border="0" /> <div><div><em><span style="font-size:85%;">(Prawn and Oyster Pizza - RM20.80)</span></em></div><div><em><span style="font-size:85%;"></span></em></div><div></div><div></div><div></div><div></div><div>We were too hungry to figure it out and proceeded to wolf down the Prawn and Oysters Pizza. Served on a circular wooden board, the pizza was cut into four wafer thin slices. The pizza crust was lovely, thin, crispy and flaky. It tasted like savoury biscuits. The pizza was quite delicious but oysters turned out chewy, I think it was overdone. The word dainty best describes the portion of the pizza. A bite and a chew and it's gone! We had 2 slices each of the pizza and it did little to take the edge off our hunger. At RM20.80, we felt it was pricey on account of the tiny portion served. We licked the crumbs off our lips and eagerly waited for the Lobster Carbonara. </div><div><br />‘Thank you for waiting!’ the next waitress chirped as she slid the pièce de résistance on the table. Ooohh…. So that was what the first waitress was trying to say.<br /></div><img id="BLOGGER_PHOTO_ID_5211999150319922530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTvKkBPE7rvQMho5BxBj1BpWQnY_e_gKOO8jr7DEnHoBNrqnvWEuzMikhlWINhd_MJcMKc-icOV2dmYdmn4IfGtVUrf0MxTVWu4n8mLa2H59LNnPGWgyk3sS2rjH_Zcs5AaI-RRHFekWLz/s400/DSC00724.jpg" border="0" /><em><span style="font-size:85%;">(Lobster Carbonara - RM36.80)</span></em></div><em><span style="font-size:85%;"></span></em><div><br />Doesn’t the picture set your saliva glands off? Ok.... maybe not.. the picture doesn't do it. But take my word for it, a magnificent half of a lobster sits on top of a pile of pasta well coated with the creamy carbonara sauce. The lobster was baked to perfection with a topping of parmesan. For RM36.80, it ain’t half bad value for money.<br /><br />I wasn’t quite satisfied with the portions I had for dinner, but resisted the temptation to order another main, so resolutely moved on to share dessert with A. </div><img id="BLOGGER_PHOTO_ID_5211999291401063874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVwAX1yr8i6tloGV8_eiMBv2cmbFBNc72FC1H-2vj3IO4gitOxXbI2fU7hEu48twS6mNAdfB8Oqw7Sw9E3MWlm696Rsi6vuoKwSmO23Drp__wSKArqBy5_CD6J0OPpcOo7mdfo1nsAXDC/s400/DSC00728.jpg" border="0" /><span style="font-size:85%;"><em>(Tiramisu Parfait - RM10.80)</em></span><br /><br />After deliberating between the Oreo Banana Parfait and the Tiramisu Parfait, we settled for the Tiramisu Parfait. The parfait was made up of layered soft vanilla ice cream and chocolate sauce, topped with a delicious block of tiramisu? and fruits. Dig right to the bottom of the glass and you’ll get to the bed of crunchy cornflakes. Nice!<br /><br /><img id="BLOGGER_PHOTO_ID_5211999445806497362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX74MqUxf43h7KHVqYGxa6EEVl0YAUJJa-7ezoxHUw6MrpJGGLM9fxhLCncH3iv-5l0v9KeLYEJ1TmWLftuPgL6WWwmgvVltbrfdKD5UdIraXe0Z3UIxE5Rzsj-waKt4fWNMkK21IJsWAb/s400/DSC00725.jpg" border="0" /><br />I was initially skeptical about Japanese-Italian fusion style pasta, but I must say, the dishes turned out quite well. With 72 dishes to choose from; one will not run out of choices anytime soon. I can’t speak for the rest of the 70 but I was satisfied with the taste of the 2 ordered. For the prices charged, they could perhaps increase the portion of the meals. A and I are not big eaters to begin with, but Pasta de Gohan’s portion were small even by our standards. They offer 50% off certain dishes before end of June. I guess we will be back again...... sometime before end of June.<br /><br />By the way, Pasta de Gohan was touted on the menu as healthy pasta. Err... I'm not sure what part of the meal was healthy, perhaps the green tea? -.~<br /><br /><em>Pasta de Gohan</em><br /><em>Lot LG 2.126A,Sunway Pyramid Shopping Mall, No 3. Jalan PJS 11/15,Bandar Sunway, 46150, Petaling Jaya. </em><em>Tel 03-5621 8168 Fax 03-5621 0166</em><br /><em>Business hours from 11am to 11pm</em>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com1tag:blogger.com,1999:blog-4288306235684364437.post-44689770020113746442008-06-08T01:44:00.024+08:002008-12-10T08:17:29.340+08:00Satisfy crab cravings @ Tak Fok, Desa Aman PuriI can’t remember the last time I had eaten crabs. Yup, it’s that long ago. So it was with great enthusiasm that I arranged a crab dinner with friends at Tak Fok. If you have an attack of crab cravings, there is no where better than Tak Fok for a wallet friendly crab meal. Seriously, where else can you get crabs at RM18/kg in KL? Let me know if you do. <div><p><img id="BLOGGER_PHOTO_ID_5209218853296029202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhgGyEtWItVav1_w4L5rMwG-zTQmiM_0GydrA1MzHM4jn0xXAU8sTEtxTYoFp3AfjMFboXvyOFLpQMXHNRo42DG0kOk-VxIKS0zY5I6untn9KaRuREs3iIwum0zXpFYrvXzf8KwrYY-j2/s400/DSC_3054.JPG" border="0" />We arrived a little past 6pm and gosh, the restaurant was already packed downstairs, we headed upstairs, there were a few more empty tables. By 6.30pm, it was all taken up.<br /><br />A sour puss of a waiter came over to take our orders after much arm waving. We ordered 1 kg each of their <em>'jiu pai'</em> ( house speciality) <em>Ham Heong</em> (Salted Egg) Crabs Butter Cheese Crabs. 1 kg will get you about 3 small crabs.<br /><img id="BLOGGER_PHOTO_ID_5209203430488439170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJpHHYny9AnafOZFN2JR9YBkwt3jUiF3wFXI2FTWvBbBL2JTJIqCMZgKCrJ9jUo7O05ysCX7aNHipM1ZntPZekU71IYkX0try3bssjW0yXP87A2FWYqsvfn1rOGPfmRkEGOGknQ5MUBgGp/s400/DSC_3052.JPG" border="0" /><em><span style="font-size:85%;">(Salted Egg Yolk Crab)</span></em> </p><p>The crabs are fried with a generous coating of salted egg yolk. It's so yummy that I loathed wasting it and proceeded to lick the bits of fried egg yolk off the shell, after digging out the crab meat :)<br /><img id="BLOGGER_PHOTO_ID_5209200879637005714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63XURTnVRNkGrp3DsyiBIqU1LnsW4odDc5t9W9osXqMtPtaIqSHVzhBj2fwr2LBUwUzV9vbQm0qKtcGKPC_oICd7VHPbrU-KsPhs5ANeqiskq2ZipSP-1WujoUj6BtWGQMOGrgLUR8x9_/s400/DSC_3047.JPG" border="0" /><em><span style="font-size:85%;">(Butter Cheese Crabs)</span></em></p><p align="left">The Butter Cheese gravy is smooth and creamy with slices of button mushrooms and onion rings thrown. The gravy is best mopped up with fried <em>'man tao'</em> (buns)<img id="BLOGGER_PHOTO_ID_5209205889156317058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHxfzBeAn963vYskgfeucAXZ_lwf7Zaq98T6GtRuQjxgyMePCFg88g-vq3htaPv8QF7wINVmZSt_trCrR0u6WQA3DE_AYfOS_6MJ3c9FFSgNuaV2yW16ZL7EdN5X_oNDwghMsXbrCcZIL/s400/DSC_3045.JPG" border="0" /> <em><span style="font-size:85%;">(Fried Man Taos)</span></em></p><p align="left">I normally avoid fried man taos as the buns soak up the oil. But the ones at Tak Fok are not too oily, crispy on the outside with soft cottony centre. Delicious! It was a pleasure breaking the man taos and dipping it in the creamy crab sauce. </p><p><img id="BLOGGER_PHOTO_ID_5209207028034012658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQEj9X8hWaFauNoQUn3DUmxJ2bYNJ0OUVTe80lzQ3U7lQxPg2cm4IGuR8CSet1rzIVwILUOp1JIN53tmkA9C0Lq8VFxh8tqW3KYqlZBf1R__X0psVwdFVRSqz5cE0fQh8AHz14Pl7rTId/s400/DSC_3049.JPG" border="0" /><em><span style="font-size:85%;">(Foo Chow Toufu)</span></em></p><p>Foo Chow Toufu is another of their house speciality. The soft toufu was deep fried then topped with minced meat and garnished with spring onions. Although the picture doesn't depict it, the portion was actually very small.<br /><img id="BLOGGER_PHOTO_ID_5209208251941274354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5Kzwti2A_yEOYeOQwVToWPFlqnya79TzaDCZgID5AiyXolLY3Ds5F4ZKAiF4WP9SYhzv_uWnpQFaVeC3PZ13H3B8qdJEpIj2JVUM4vWQ8eDfa2_hOwk1unu7wz_2lgJq0mesc8fXLWC8/s400/DSC_3043.JPG" border="0" /><em><span style="font-size:85%;">(Marmite Mantis Prawns )</span></em></p><p>We also ordered the Marmite 'Lai Liu Har' (Mantis Prawns). I felt that the coating of batter was too thick, I could hardly taste the mantis prawns.</p><p>Service was relatively quick. But perhaps that was because we placed our order before the crowd arrived. Subsequent orders of rice took a long time to appear on our table. The crabs were RM18 and RM20 respectively for the Cheese and Salted Egg Yolk. The Marmite Mantis Prawns were RM15 for a small plate. Bill came up to RM107 for the 4 of us. You'll be hard pressed to find another place in KL to beat those prices for crabs. As for the rest of the dishes, prices are comparable with that elsewhere.</p><p>When we left the restaurant at 7.30pm, there was a long queue of hungry diners patiently queing up for their turn at devouring the delectable crabs.<br /><img id="BLOGGER_PHOTO_ID_5209226313420944898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3l0H7NeRLYTAH37g-2NRl7-1kHGm95coiA-3ueS8jk7cZl5nvPNZkcv46myMe9xtDb9AeiX0vIqkX0J83tPcJMxSl76j8H7YvKw_OByjKr5RIuVpF4NiT6JW1vj5v84DJ4y8QkaXUhLh_/s400/DSC_3056.JPG" border="0" /></p><img id="BLOGGER_PHOTO_ID_5212041376870134882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHRAsgutVp7nCG-kgkEClKK8TSSduE6ZbE9Whhx1infs4gcI85cNu51RegRi5dszlepsIBoTl5mLMcb4VEseFbBkUulMZfQ4IQ1G5BcYvVxpSd0LKuCk1buiubAsuRVGhzG9Gaxbkshyc/s400/takfokmap.jpg" border="0" /><br /><p><em>Tak Fok Hong Kong Seafood Restaurant<br />Address: 2-2A, Jalan Desa 1/3, Desa Aman Puri, 52100 Kepong. Tel: 603-62723346 Business Hours Lunch: 12.00 p.m. - 3.00 p.m. Dinner: 5.30 p.m. - 10.30 p.m.</em> </p></div>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com6tag:blogger.com,1999:blog-4288306235684364437.post-43385048699214584812008-06-02T23:16:00.017+08:002008-12-10T08:17:31.274+08:00Ole Sayang Nyonya Lunch @ Melaka<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkQ-gdDwzvCRJxlG6Z6v8nXT4AT6uuV8r0i6R2U0RaFqqTdG83Qp2p7Ec5VONJpRbGfHVhZs9HPrAB6JRIDS_XhAYWrKT0_CyLnqb56KvDxbuL4R2GGKxsXzsMRFEjgGk3xRdjtUFyOY/s1600-h/IMG_1700.JPG"><img id="BLOGGER_PHOTO_ID_5208737654980151074" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkQ-gdDwzvCRJxlG6Z6v8nXT4AT6uuV8r0i6R2U0RaFqqTdG83Qp2p7Ec5VONJpRbGfHVhZs9HPrAB6JRIDS_XhAYWrKT0_CyLnqb56KvDxbuL4R2GGKxsXzsMRFEjgGk3xRdjtUFyOY/s320/IMG_1700.JPG" border="0" /></a></div><br />Drove to Melaka for lunch last Saturday? Yes, glad it was last Saturday before the petrol price hike. It was a promise I made my sister, to take her and her husband to taste the Melaka nyonya food. Good thing I decided it to be last Saturday!<br /><div><div><br /><div></div><img id="BLOGGER_PHOTO_ID_5207307201578593602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkzdaXDbEQE5bobUZLiL80cLkrl0AK0Qmm8NcrEFL8OhgIbtAkA105kcL-SvpbKbqDTK57uMkWXsXqUvd5_Raovd9QwoBABo40JpjTpZfbiU1hv7IcBfPm1ktVGQITDzYxgL8iwugu3g/s320/IMG_1699.JPG" border="0" /><br /><div></div><div>We went to Ole Sayang, in Taman Melaka Raya I believe it is one of the more famous nyonya restaurants, at least among tourists to Melaka. Good thing we reached the restaurant at about 12.45pm. As we stepped in I noticed many tables reserved. The waitresses were all busy and no one bothered to entertain us. We were lucky to get a small table as some guests were leaving. </div><div></div><div></div><div></div><div></div><div></div><div></div><div>The food came 15 minutes after we have ordered and we were surprised. Because by this time most of the tables were seated with people. Many we think are tourists from out of town. Next to our table was a Japanese couple, they had food specially ordered by their tour guide!</div><div></div><br /><div>We ordered 4 dishes.<br /><img id="BLOGGER_PHOTO_ID_5208732828966657650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIBWF7ga7F0RVdYRA0Y931jSYCqpjLzUJFwMASgJba7cFrEX6IgpYUkh-i6Vxr_sT-ps2W9KR1THMnY-3ykK-wjK4FPEY2LEIsLGKiYhjFxNs0BHpvIFLKHMb9PB33ljBy5vlf1EXs50/s320/IMG_1691.JPG" border="0" /></div><div></div><div></div><br /><div>The Udang Masak Lemak Nenas. This is certainly a good choice. My sister really like it, and she loved the pineapples. The prawns were really fresh. There were some assam gelugor (skins) in the gravy we noticed, hence making the gravy not to "lemak" with tinge of sour taste. </div><br /><div></div><img id="BLOGGER_PHOTO_ID_5208734604386235250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEgvClHNl19YblnkXGI3aTu1tWyjSvD3iMsXp2GTWJelQjYDhyCqJ228x2P5ML6tePlz9-iaFGigc3q1GwUGHB_NJjUzD4D86zQ-m9PsK-IFldNf2MQFtkcs6bHBJUAK37NSfhTPmyKhQ/s320/IMG_1692.JPG" border="0" /><br /><div>The waitress recommended the Chilly Fish. We were really impressed by the fish. The flesh was really sweet and juicy. Normally fried fish can be really dry. Both my sister and my brother-in-law couldnt figure out what fish it was. Then the waitress told us its "jenak"....I still dont know what fish it is.</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5208735347151525442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7M4h2_x9gOxbv925uRXz8pjoAY914g6QazP50FyXV8U-Ue_JYy5VdQQMllXjPkuRsczizk5-2Saca4Dc6D9YDFY6qPjOmquUggMj5IUsGnLr9M5glwZXIYhM2d9AuroiUQXnepY9SNcU/s320/IMG_1694.JPG" border="0" /> <div></div><div></div><div>"Chicken Rendang" was the special for the day. Nothing unusual about the Chicken Rendang but it was really fragrant as how rendang should be.</div><br /><img id="BLOGGER_PHOTO_ID_5208736752633428674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUnb5E_zYMFv5-EgEGD4-siv5Zfv_JwNmDO_7YUZZMRiayzPennoq1FJJs_DHo_ref3B_9i17f0I2HbFKS1y7KMoCS7ENEO7whKoyCY0IMBoaqz6-XM3DX2L6zn6gVav0gy7INXnR7Go/s320/IMG_1695.JPG" border="0" /><br /><div align="left">Of course the most ordinary was the Sambal Kangkong. </div><br /><div></div><div></div><div>By this time the whole restaurant was fill with people and commotion. Many guests were standing around waiting for a table. As we were about to finish our meal. The waitress come just at the right moment to deliver the cendol that we ordered earlier. </div><br /><div></div><img id="BLOGGER_PHOTO_ID_5208739394030191314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfEY5BAqdI5ZB37aMEHsIsGvxmXbNsDxXlBBJ5e2basxCtVnWSZ9C5lxMjLaj963zGCdZXXawXIgA7_Ho7xDBVISoj2lQ1du8ghr2YFM7wxXM5GpZiqlxoPDZiBJJoyKAaZZNtzi9oCM/s320/IMG_1697.JPG" border="0" /><br /><div>Truely enjoyed the cendol. It comes with red beans! The cendol is springy and not like the soft mushy ones you get in KL and they use real santan! Best part of course is the gula melaka, fragrant and not too sweet.</div><br /><div></div><div>Everything, from the keropok (side dish), the sambal (RM1.50, yes we have to pay for it but it was nothing to shout about) to the wet tissues only cost us RM88.00 but we thought it was value for money!</div><div></div><div></div><div></div><div>Ole Sayang</div><div>199 Taman Melaka Raya</div><div>75000 Melaka<br />06 283 1966</div><div></div></div></div>AnnGhttp://www.blogger.com/profile/09586892372924419618noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-27222189169490723352008-05-24T17:15:00.031+08:002008-12-10T08:17:33.329+08:00Good food hunting @ My Elephant, Happy MansionIt’s a Friday night. One by one they arrived, weary from the rigours of the work week. As heavy notebooks and work accoutrements were cast aside in a pile at the end of the table, sighs of relief were almost audible. Having unburdened the week’s worries to a corner, symbolically at least; countenance brightened, cheered, by the prospect of spending the next couple of hours just hanging out with old friends.<br /><br />Chatters ensued. Seven voices competing for attention… pouring out the latest gossips, work frustrations et. al. Interspersed with “Have you heard from so and so…..?” “You know ah.. that day ah…“ were comments of ..… “How on earth did you find out about this place?" …… "Oh, I remember this place used to be a shop selling 'chap fun' (economy rice)"<br /><div><p><img id="BLOGGER_PHOTO_ID_5206952381633188914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqIeJngQ2Ji3XYRK9JfmVslGBX48yBysV7NhwI01yCZtrBZoToT_ioWR5heUS438FtVvWHJ0awjI_IDsXXjL7yJGQq55aknHfKEMY868apWhIGP6V1VkynZQyawlqCCFUwpP5X-wjTmL4/s400/DSC_3063.JPG" border="0" />Indeed, how on earth did we find out about a restaurant called ‘My Elephant’? This place has earned many accolades amongst the food blogging community. For the longest time A and I wanted to try it but didn’t get round to it. What better time to introduce our Chee Muis (and Di Di) to it then when we celebrate May birthdays?<br /><br />The restaurant is located at the ground floor of Happy Mansion flats in Section 17. Tucked between the old shop lots is the elegantly renovated ‘My Elephant’ Hmmm… Elegant Elephant! Is that what you call a fashionable pachyderm..? :) Now, that is quite an apt description of the restaurant, simple quiet elegance.<br /><br />My Elephant serves Thai cuisine. Perennial favourites like Tom Yam, fish cakes, green curry makes its appearance on the menu, but also dishes with interesting names and combinations like snow fish, roast duck curry with seasonal fruit piqued our interest. </p><p>For drinks, we had the Pandan cooler, which is pandan flavoured syrup with some seeds which name escapes me but it resembles frog spawns and <em>KraChiap</em> cooler, a refreshing roselle tea. <img id="BLOGGER_PHOTO_ID_5206966378931606738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4makKRdi7MG9y8V0_nQDuVXdmmQXI8PgfDdO3pRRvkbaTeCtYlljLreW0lziH4lSLdaBggvDMX-wDfnvHr_JCDDfJTEDNk0rGKW0xQJb1TKOrThSEZi1kpBbDDW8DyYznydzEvutJCe4/s400/IMG_1437.JPG" border="0" /> </p><p align="center"><em><span style="font-size:85%;">(Pandan cooler with frog spawns :)</span></em></p><p align="left">Making an entrance to our table that night was <em>Plah Meuk Chup Peng Tod</em> – tempura squid served with semi sweet thai chilli sauce, <em>Tod Man Piah</em> – deep fried thai fish cakes. The squid was fried in tempura batter and curry leaves fried with gives it a fragrant curry smell.The fish cakes were nice but quite ordinary, can’t go much wrong there. <img id="BLOGGER_PHOTO_ID_5206953043058152546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADytLYT8A5yjEWz9NUVjuseaU4Kb-V_0iy4gAvsYO_BhHuoNgh_yXxTzUMdTGHsWZG9z7PqSmSWMmdMDkHzvZhi8oGguU4DcLwrm0KpAfkQTqskZJxOOPLQ7DwBSq0eHz_b7Yw1ggmv0_/s400/IMG_1456.jpg" border="0" /><em><span style="font-size:85%;">(Tod Man Piah – deep fried Thai fish cakes)</span></em></p><div align="left">The menu described <em>Yum Hed</em> as a mushroom, mint leaves and purple onion salad. But the salad that arrived had prawns, squids, shredded mango, carrots amongst other stuff, nary a shred of purple onion to be seen. It was only after we polished it off that A remarked, ‘Hey… didn’t we order mushroom and onion salad… that didn’t seem like it, did the kitchen get our order wrong?’ So we called the waiter over and showed him the picture of the dish! Hah! We got evidence! Turns out that WAS the mushroom and onion salad. So what is the difference between that and <em>Yum Mamuang, </em>the mango and assorted seafood salad? Oh well, we enjoyed the dish so we weren’t going to quibble over it. </div><img id="BLOGGER_PHOTO_ID_5206952682280899650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNLhYrz74jfTUgoV3QjF0DPRcslogBXWA3zyCJRZGMOjFrMJ84E98nR-vFVG2ZuoeiYut-dY0WxfLe-nF-MQjmDDqQhDvKI7EqEYVne40xI7PVBq-rmmtJczyKdlSpwODYokbRSbQ0LVC/s400/IMG_1449.JPG" border="0" /> <em><span style="font-size:85%;">(Yum Hed - mushroom, mint leaves and purple onion salad) seriously does it look like a mushroom and onion salad?</span></em><br /><br /><p align="left">Brown rice mixed with white was served. It makes a nice change from the white rice. The fluffy rice was an excellent accompaniment to the <em>Choo Chee Goong, a</em> semi dry Thai yellow curry with prawns. The prawns were fried in batter then cooked in the curry sauce. Coconut cream was drizzled over it when served. The sauce was delicious, thick and creamy and we loved it so much that when the waiter wanted to clear the plate when the prawns were all gone, we stopped him. We wanted to mop up the sauce with more rice :)<img id="BLOGGER_PHOTO_ID_5206953481144816786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihiq7x2QJPrAzWWTcYfCDM9rXmEf7f-OGZWg1HaQtRuqb1uyGcBxOPM4TtecNx4A0WdL4-KMgYAkoBl1lmyneHCu1GKCzT03T-u6BAG8CDRWjd0qKeryH7aJ9pmZs_EVMnRbnOizn9aSh/s400/IMG_1462.jpg" border="0" /> <em><span style="font-size:85%;">(Choo Chee Goong – semi dry Thai yellow curry with prawns) </p></span></em><p align="left">The Snow Fish was the restaurant’s best seller and came highly recommended. The sea bass was baked encased in a layer of snowy white coarse salt. Scrap off the salt and skin the fish. You’ll find a treasure of wonderfully moist and succulent flesh underneath infused with the flavours of galangal and lemongrass stuffed into the belly cavity. <img id="BLOGGER_PHOTO_ID_5206952849784624210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5XAjLuOj_vXmAPhdXSPVEftojyebGfb4dvshRh6ttsBL6Nll5HFYNePYEec1F7sIU0Mh8ZMn_jbKH9qqnW7C47wwYr0IO31hPjBtbhQX-ZMfBUMLZpwEedIVzmBMHwVYqQZg0uYPWtl3/s400/IMG_1451.jpg" border="0" /> <em><span style="font-size:85%;">(Snow Fish – salt baked fish)</span></em> </p><p align="left">The Thai curry is usually the signature dish of a Thai restaurant. We opted for the <em>Gaeng Phed</em>, Thai red curry with chicken. It did not disappoint. Tender chicken cubes and vegetables soaked in the creamy curry. My only grouse was that there was too little vegetables in the curry.<img id="BLOGGER_PHOTO_ID_5206958987292890306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGQJFXLVITjXFInYqvhpOF9T3kAr5V5YE1oRMkMQaFSdv5RU2dW6cNWb3972sLLHa5j4FfyEXwxZiQQl0gM-_L5e8Obyg2cSGpnzoXxv6naGJwlv3GndAakI0O-mjn7P24RQ7uaY3_uzy/s400/IMG_1459.jpg" border="0" /> <em><span style="font-size:85%;">(Gaeng Phed – Thai red curry with chicken)</span></em> </p><p align="left">Instead of <em>Tom Yam</em>, we settled for <em>Tom Som</em>. It is a clear galangal, lemongrass and lime soup boiled with onions, tomatoes, mushrooms, coriander and slices of starfruit! The clear soup can be deceptive. One sip and you feel the kickback of the fiery bird's eye chillies and eye wincing sourness all the way down your throat. While I can handle the spiciness, I found the soup too sour for my liking.<img id="BLOGGER_PHOTO_ID_5206953167612204146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCyNY9Vrf6EcAoZN5-Nwh17snz3tlsOA6IHz4qxl4nKN1mlQXO-XYXIlIXOCOOUpFmKSxWCVbWtrj9CGmSRFJqMgkcXZ_ejYRpW1qWoJV8p642NEwZM6N3D9s1u3V0EYQ-ABk22tq02sp/s400/IMG_1453.JPG" border="0" /> <em><span style="font-size:85%;">(Tom som – clear galangal lemongrass – lime soup with aromatic Thai herbs</span></em>) </p><p align="left">I liked the assorted vegetables we ordered, didn’t note down the Thai name. It is has snow peas ,capsicum, cabbage, cauliflower, mushrooms and interestingly, lotus roots. <img id="BLOGGER_PHOTO_ID_5206953631468672162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaobDOik4h_7fQYI7Q_0T5Zcp15JllrGvvrxyBXjl4GPFi8rW-Z4atShu73na60Psxd04Y7EwCZM66-qDurWGu8eWldYuOYVkypSeqzg4xnW9tLOY85ugDeefdW334VHgi_bDe5Do8VQp9/s400/IMG_1460.jpg" border="0" /><span style="font-size:85%;"><em> (Pan Fried Assorted Vegetables)</em></span> </p><p align="left">The jungle vegetables – Paku leaves was an after thought. We ordered it after we finished the rest of the dishes, much to our regret. The vegetables left a slimy aftertaste in the mouth due to the sap. According to the boss, it is normal of paku leaves, but my friends who eat it often enough to taste the difference beg to differ. That dish was left untouched. <img id="BLOGGER_PHOTO_ID_5206953747432789170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnWrSveOy0jGxvbKoVMzxGk8SdZ8eoBnwEiX3xjvxT2PiX3HS495R4mm3aZ1cYltmi3ZBYh93xQmRmehMyr1ZeZbmH_Fydt9aBt-0BjPTBe2cXb1Mqpd4_6kZVl36fZqhkZf1wmLu3-ED/s400/IMG_1478.JPG" border="0" /> <em><span style="font-size:85%;">(Jungle vegetables – paku leaves fried with dried prawns and belacan)</span></em> </p><p align="left">We were disappointed when informed that the restaurant does not serve any dessert. I thought any Thai restaurant worth its salt will at least have <em>Tub Tim Krob</em> – red ruby water chestnut in coconut milk. Ah well… an excuse to adjourn elsewhere for dessert and conversation.<br /><br />The entire meal for seven costed RM182.60. The most expensive dish we ordered was the Snow Fish which costs RM36. The rest ranges for RM9-RM15 and only RM2.50 each for the drinks. You won’t break a bank dining at My Elephant. </p><img id="BLOGGER_PHOTO_ID_5209233647733357794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBXu08loFROnKBmV7_lt-pcUxrytGY4Dqj2ZD0z3-IADLz6xNdFI_LuHzFwJdvIf2xE7ClM80MyXOj2h49SfFJH_jRXTCwwdbyp5s-4-Go-KWRjB9MWQBeRZJDMsLLUI7nim_eWBd_pO6/s400/mapmyelephant.jpg" border="0" /><em>My Elephant</em> </div><div><em>Address: Block C-G4 Happy Mansion Section 17/1346400 Petaling Jaya</em><br /><em>Tel : 012 328 5028 ~ Patrick</em><br /><em>Business Hours: Tuesday to Sunday (except Sunday lunch)</em><br /><em>Lunch: 12.00 p.m. - 2.30 p.m.Dinner: 6.00 p.m. - 10.00 p.m.</em> </div>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-55351603917084742212008-05-10T13:34:00.009+08:002008-12-10T08:17:33.715+08:00Sisters eat @ Canton-i, 1 Utama<div align="left">From the operators of Dragon-I, we have Canton-I. What is next? Taiwan-I?<br /><br />Canton-I serves Hong Kong cuisine. Even the layout of the restaurant reflects that of a Hong Kong eatery. The open kitchen behind glass features on one side of the wall, tables jammed close together takes up the rest of the restaurant. There are mirrors along one side of the wall in an attempt to make the place seems more spacious. But it is still cramped. The aisles between tables are very narrow. Woe betides you if you are of ample girth and have to weave your way in from the front to the far end of the restaurant during peak dining period.<br /><br />Available on the menu is a selection of rice, noodles, dim sum and desert. Both A and I ordered the wan tan noodles. The dry version cost RM11.80++ and the soup version RM10.80++. Eh? Why the different pricing? We cannot comprehend the logic of charging one extra ringgit for the dry version. Soy sauce costs RM1 meh?<br /></div><p align="center"><img id="BLOGGER_PHOTO_ID_5199737314571075938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAD1F0qyhxklwMbM-kCGgtwvAOIZ5WvCd4wGAqsAGN-KHz4zb2nDou0mveF8xADRtQCMX9M_pwkrdXae34FXoAj2jsfVYnnwNiU8z32rYWOEpziHCc2dZheKK8BiomoJAIZSTIcNOiqnA/s320/IMG_1300.JPG" border="0" /> (<em><span style="font-size:85%;">Wantan Mee - Soup Version</span></em>)</p><p>But the wan tan noodles are good; springy with a nice chewy bite to it. The wan tans that come with the noodles are even better. Unlike the hawker variety which are skinny, filled with a miserly gob of minced meat, this is fat with chock full of prawny goodness in it. The prawns are firm and bouncy. Ah! Just like how they have it in Hong Kong. But then it is RM11.80++ vs RM3.50 at the stalls ~.^ </p><div align="center"></div><img id="BLOGGER_PHOTO_ID_5199495909386651970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbfAm4MZJ5TzuIMhciHJEAXZ7SN4J5mKSvlZWHaZ-CrpesKApQDTr-YRLiVSlLvbKgsFph258ULa56FFQRaB1JHxnYHofA65zBA_KNY_4ldhVRsxUbvdgLfmFnOhIkeROlMyTIVe-ayNJ/s400/IMG_1296.jpg" border="0" /> <p align="center"> <em><span style="font-size:85%;">(BBQ Pork Ribs)<br /></span></em><br /></p><p align="left">We had a plateful of BBQ Pork Ribs to share. My initial thought when the plate arrived at the table was ‘For RM22.80++, there isn’t much of these pieces of oinkers’ The ribs are tender with a nice layer of fat on it but I found the sauce a tad too sweet. </p><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5199736760520294738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFOZwJN5I4VznLWCpbIquCPIKuUMEb4hBTyfkMmRh5b25A5RxXVhr2o_mGFROIGurvK56HWHQpSrqvGveSkm0dx2lVd3Y5eRZqOntNFrazu4jEU1c_vpSTrQnHiCxCZztiIdylMWW1ks/s320/IMG_1301.JPG" border="0" /> <span style="font-size:85%;"><em>'nai cha'</em></span></p><p align="left">Didn’t like the ‘<em>nai cha’</em> milk tea, it was still drinkable when hot, but once cooled, it tasted like mud flavoured Carnation milk.<br /><br />I saw bowls of steaming congee served at other tables. Looks yummy. Would definitely order that on my next trip there.<br /><br />I would give it thumbs up for the Wan Tan noodles and Wan Tan. The best I have tasted so far (must qualify my statement) in KL.<br /><br /><em>Canton –I<br />G-208, 2nd Floor, 1 Utama Shopping Centre, Bandar Utama, Petaling Jaya. </em><em>Tel: 03-77297888 (Monday to Friday – 11.00am to 10pm. Saturday to Sunday – 10.30am onwards)</em></p>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com2tag:blogger.com,1999:blog-4288306235684364437.post-16385331356361806102008-05-04T03:57:00.019+08:002008-12-10T08:17:34.461+08:00Strawberry delights @ Big Red Strawberry FarmWhat comes to mind when you think of Camerons? Tea, vegetables, flowers (ok forget flowers for the moment, they are not edible)..... strawberries!!!!!<br /><br />Strawberries thrive in the cool highland weather in Camerons. Along the road from Brinchang up to Equatorial where we stayed, we encountered many strawberry farms. The farms here seem to have caught up with the concept of self picking' or 'self plucking' as some advertised it.<br /><br />Tourist buses are parked along the road as whole gaggle of tourists poured out and trooped into the farms for a varocious bout of shopping and camwhoring.<br /><div><img id="BLOGGER_PHOTO_ID_5196257242108937554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnRfm-ccTqW6y8YBmNW0TLwXeaORAzMl9-ISjXLeV8gNQdJdNh4YH_kSEtWB1GD1gLD_sNeX6DzIkWUOIonM5vabk92dIOeLYMR9j8PIDYbUhms8BXFP5oPVcqb3OvVuC1IFUCgCtMCRp/s400/DSC_2707.JPG" border="0" />I guess we were no different. We joined the throng at the Big Red Strawberry Farm. Coincidentally, A found out that it is owned by her old schoolmate. Hmm... why we got no discount one?<br /><div></div><img id="BLOGGER_PHOTO_ID_5196257894943966562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt56zRXYUf2wz88p4KP_3nvNdPC00f3OZUfOVMLsqWcZqfBa2t-kHDfQHOghGST1TE2FYcQL19td_qSiD_umO6KLU8_HroF8BWS5-9b-NsWTm8HgwkEd5KvKv24wfVJxQUfJT-DPLhUcpx/s400/DSC_2681.JPG" border="0" />Big Red Strawberry Farm grows strawberries and lettuce hydroponically. The whole area covers 4 acres. The farm is clean and well organised if not somewhat clinical looking.<br /><br /><div>But the treat that we looked forward to was the cafe at the farm. Strawberry juice, strawberry smoothie, strawberry icecream, strawberries with cream, waffle with strawberries, strawberry muffin, scones with strawberry jam.........etc etc......I wish we could try them all.<br /><img id="BLOGGER_PHOTO_ID_5196258517714224498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyjzCLs3xVdcwLE1kJebEo6Mh3G2XlYkTh49-Md6YJId6DGeXg4h84wNM0H4H3szucRgWiJ17T1EDaXNE67agkJF1ZEkTRam_WIv-J4s8ox9L1eSGHgrHdTGZgy3qEPf7ek892QB3Fo0i/s400/DSC_2684.JPG" border="0" />The strawberry juice was a steal at RM3.90 cup. <img id="BLOGGER_PHOTO_ID_5196259265038534018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMBFiOSdaPUmJQyf8q_By3RIgtfu80GU8SybC6WJeTmcGKIv_b8dz1gOmTGXZ84rT9d7WtOE8PPMXA15b5d6BEr3PonmqVPh-CrOj2hDvE5ndzUQ7bTHu-FfQk6Af4Pwy2_X31wErLeOm/s400/DSC_2683.JPG" border="0" />I absolutely adore strawberries and cream. It was one of my favourite during summers when I lived in UK. This cafe served the concoction with a drizzle of syrup and piped whipped cream. While the strawberries are juicy enough, I didn't like it with whipped cream, it tastes like eating air. Strawberries must be served with thick fresh cream but *sigh* I guess we don't get that luxury in Malaysia.<img id="BLOGGER_PHOTO_ID_5196262851336226210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXg4HxPdB7-PlqY6Ph0AbPN1w3x8iBFSuvNKU2kaYCoalqSfHwcbMH4vJILjXIzz_DEDiHlcolfRZ9tAUZNuRrlqRsc2lHf3HPEgBAooU0aIdshb_vWW3verpkA2o2kMxNuhHiFVhn4JlA/s400/DSC_2689.JPG" border="0" /></div>Finally, we managed to sample some scones in Camerons. The scones were lightly heated and had a nice crumbly texture. They were very generous with the strawberry jam. It would have been nice to have fresh cream, but I guess whipped cream is as good as it gets.<br /><br /><div>We went away quite satisfied with our strawberry fix. </div></div><div></div><div><br /><div><em>Big Red Strawberry Farm</em></div><div><em>Located in Brinchang town. Same location as Cactus Valley. From the main road, turn into road where Star Regency is located. Take a right at the junction and go in about 200 metres. </em><em>Admission is free.</em></div></div>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com2tag:blogger.com,1999:blog-4288306235684364437.post-35425448457566834612008-05-04T02:44:00.006+08:002008-12-10T08:17:34.840+08:00Steaming it up @ O.K. Tuck, BrinchangI can't think of anything better then tucking into a steamboat dinner as a nice tummy filler on a cold rainy night. So we ambled over to O.K Tuck for dinner. It is located next to 'Hotlink' corner shop on the old main road of Brinchang. Oh, by the way, do drop by the 'Hotlink' shop if you need to top up on your pre-paid card or to purchase some sports attire. Heh.. yes they have them there, Nike no less!<br /><div><div><div><img id="BLOGGER_PHOTO_ID_5196228624741844178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9KNqf-bhg0QxDyC1kw2b8wcmphT_BT7wE0_1eYxFZhhR4W7y23c6-EHxWFVgcXPaPhwvZY3OqUfDFlFwogiHr3osHtgcRJdFUQe9kEMBRR8mRKcVLYp5Wfnt16S9LkzZcgyBfEWWT4hxp/s400/DSC_2593.JPG" border="0" />There are many restaurants in Brinchang offering steamboat, but beware, some have been known to be quite unscrupulous in ripping off tourists. It is advisable to ask for the price before you order. Some restaurants have 'local prices and out of town prices'.<br /><img id="BLOGGER_PHOTO_ID_5196228049216226498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdn0EA9yU3fdkkje1Z99YzwfI6OaPLam45uoO7S7QZGqZSOF_TgmwuCI7UsKBsO4fzWn6sccl7dd_k_icSZFY5H9wwBDRG7SKfS9fA6XL2iHOehHabZ5bDzdL9i4VKf3uEte4JRYVzOoZw/s400/DSC_2583.JPG" border="0" />O.K. Tuck charges RM15 per head for their steam boat. Quite reasonable but that is the 'local price'. We had choice of two types of soups - clear and tom yam. I do like the spicy and piquant tom yam soup but the taste can be quite overpowering. I prefer dipping the ingredients in the clear soup especially when if the ingredients are fresh. The steam boat set was quite the standard fare; fish balls, fried bean curd sheet, chicken, prawns, squid, some sort of crunchy seaweed, mushrooms and lots of vegetables. With farms in abundance in Camerons, not suprisingly the vegetables and mushrooms were very fresh.<br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5U0ISXXmWy-Dyt0-nUAJ8xP0emyh8Y0jWARoFYpUc5mKZamMwpNdrBzmSPKlrgaaP2fRCOrkwme2Wscd3sfVi0wFW6rCRj4awFW5_1Wiy5RXPwd2zbI9_IOULWzt2lG8WS4C8mDpY5GO/s1600-h/DSC_2584.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4yygoQXENC1B2lwYVzlOQK9Uah0svCH8WOLc1Lk5rxnlAN7og2NTXx19ny86sPNy3xi2HBUw7dsp6QkqXaZEnbEwVXt0z4C9shCCGuAZsSWmrYx5Z7ozSUUU8ehS618bwZAZ6CieKr00/s1600-h/DSC_2585.JPG"></a><img id="BLOGGER_PHOTO_ID_5196240573340861762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_2hbQ5K_7FJnuEw6RK_7GVouRS-vMQSdPfShG2-ea0WuVrtJ5qRfrPVv55Dxs5JpEMQXfIkN-Suy2grinizxAeP8dBkF3dolro7powvfyyHWn1qbwX02NMf0k8eLOuX204Fsc2f2lyHS/s400/oktuck.jpg" border="0" />You can give this restaurant a try if you are in Brinchang. They do serve ala carte meals but I'm not sure about the quality or the price. As always, if you are from out of town, ask for the menu with price or risk being a <em>'sui yee'</em> (taken for a ride). </div><br /><div></div><br /><div><em>O.K.Tuck Restaurant</em></div><div><em>26, Jalan Besar, Brinchang, 39100 Cameron Highlands, Pahang<br />Tel: 05-491 2380. Business hours: 11.30am - 3pm, 6pm - 11pm</em></div></div></div>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-52891225269258248572008-05-04T00:59:00.004+08:002008-12-10T08:17:35.542+08:00Have a Cuppa @ Boh Tea Centre, Sungai PalasDuring a particularly stressful period at work, I needed to get away for a short break just to maintain some sanity. So, I roped in my partner in crime, A, for an overnight trip. She needed very little urging; soon we were putting along happily heading towards Cameron Highlands on a Friday morning.<br /><br />Foremost on our minds was ‘what shall we eat there?’ We are not called Makan Sisters for nothing! <img id="BLOGGER_PHOTO_ID_5196216929545897090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JDVPrpB9FtovDJhr69Cb0NL_YUSkTxO6PC8pBTEIiWRk3N2nXW36KwIftg-rA0lo_9nq7Z_441gwSO1WMmf7y9OTRhD_GsyfJaH1PBjHSptR5RHCY9FiYz_jIGIVGsrt-zjEq5iKPlb4/s400/DSC_2554.JPG" border="0" />High on our list of 'must try' at Camerons was to have tea at The Boh Tea Centre Sungai Palas. While driving up the winding path to the Tea Centre, I had visions of sitting down to a nice cuppa with warm buttery scones lathered with fresh cream and strawberry jam.<br /><div></div><br /><p><img id="BLOGGER_PHOTO_ID_5196215331818062962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEQ8hqHRZAWq8QK9oviahn1kgLRzUgHfKi4gDFMIV2VdDcZ4VIzv468wvIySdy7kpBxFlp5ZYWVjPmAo7Fw0Rj5Y47uembdnsU9LhnUWVXXPMh4j_5HQQSxjzMUm7ZtayWeigMUCKtFrM/s400/DSC_2489.NEF.jpg" border="0" />Well, the tea was nice enough. We ordered the best that they had - the Palas Supreme. We were advised to drink it without adding any milk. The Palas Supreme was very fragrant and it pours out into a clear amber liquid. Best sipped at a leisurely pace to allow the '<em>kam</em>' after taste linger on your palatte.<br /><br />The scones were a different story altogether. By the time we got to the centre, it was quite late. All they had left was 2 pieces of dry looking scones served with tiny packets of jam at the deli counter. In my books, scones must be eaten with fresh cream, no two ways about it. The rest of the offerings - sandwiches and cakes did not look appetising either, so we gave food a miss. <img id="BLOGGER_PHOTO_ID_5196217831489029266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrraCpALK74m3FtNXoUzazlaXyrXk3pMZzj4FA8MaU1vZTYpgjfKxOpwVwAGS82L5YC4HXuQrgmwezEj8DXlQlu7fGAUfvvOf-C8tFYij4StqZBAdtesfFsIoBYr_qwf5GIIaqxrb9ogRO/s400/DSC_2532.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5196221911707960482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQsxxtZDhzTeP7XSkLYVljAMl_oyVtc_Gih5oOkevx5_o2Wmfdy3wLGH7ocq2GJi6GWeaVWoNUIZTfp29-hS4DYKO0AnxnkxTV9WASPtIDyMZWS4aZXqj7nS4Q4pi7DO1Lds94xcGvBagD/s400/DSC_2463.JPG" border="0" />While the food at the cafe was left wanting, the view did not disappoint. It was beautiful! The cafe was built jutting out from the hillside and overhangs the tea plantation. It looks out to a vista of rolling hills with green tufted rows of tea bushes. We managed to snag a table at the balcony and spent a laidback afternoon enjoying the breeze in our faces and feasting on the breath taking view while sipping tea. A pleasant afternoon indeed.<br /></p><p><a href="http://www.boh.com.my/"><em>Sungai Palas Boh Tea Centre</em></a><em> Jalan Gunung Brinchang, Brinchang, Cameron Highlands. Tel : 605 - 4962096. Open daily – except Monday – from 9 am to 4:30 pm.</em> </p>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com3tag:blogger.com,1999:blog-4288306235684364437.post-34166228951214447612008-04-21T17:37:00.013+08:002008-12-10T08:17:36.730+08:00Dain Ti Hill - upmarket Char Chan TengRush down from one hill to go to another Hill. Jaded and I went to Cameron Highlands for the weekend last Friday. And I have agreed to have dinner with Cable Guy on Saturday, the day we return from Camerons.<br /><br />We are to have dinner in Pavillion. I thought I should be able to make it to KL by 7.30pm. By the time I was ready it was 9.0pm. Luckily according to Cable Guy last order is at 10.00pm.<br /><br />When we reached Pavillion, we took the lift right up to 6th Floor and there I saw Dain Ti Hill<br /><br /><span style="font-size:0;"></span><span style="font-size:0;"></span><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87Icu7gaSTYw70gKR8ov8o9viMtzsQgnLODqayR7_K9d4TJ6UCfOyrvgBih8VcyfP27rVIge4am5PbJIkS-a0b8A42bJTFrz7dQNVPGATUP7EYogco10PPwPImuzwTTu5R_RF7SNWM5s/s1600-h/IMG_1224.JPG"><img id="BLOGGER_PHOTO_ID_5191727006033955362" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87Icu7gaSTYw70gKR8ov8o9viMtzsQgnLODqayR7_K9d4TJ6UCfOyrvgBih8VcyfP27rVIge4am5PbJIkS-a0b8A42bJTFrz7dQNVPGATUP7EYogco10PPwPImuzwTTu5R_RF7SNWM5s/s320/IMG_1224.JPG" border="0" /></a></p>It looked impressive alright, and my first thought upmarket Char Chan Teng<br /><br />The waiter showed us to a seat just at the entrance. Looked through the menu and Cable Guy pointed out what he has eaten before. Told him he might as well order.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiVH5z_VDQcyaZeNuZteJa4K-oCnMeelZT2vT7D57fyDpskaierK1cWBFnqqRspKHQbKlB4kg_Gk98qLcVzh4rrury8-kWofkhtYQFCqu5gG7HZ__NZpJ7XRSRKiwuo8gJuinfBBhErM/s1600-h/IMG_1223.JPG"><img id="BLOGGER_PHOTO_ID_5191716255730813410" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiVH5z_VDQcyaZeNuZteJa4K-oCnMeelZT2vT7D57fyDpskaierK1cWBFnqqRspKHQbKlB4kg_Gk98qLcVzh4rrury8-kWofkhtYQFCqu5gG7HZ__NZpJ7XRSRKiwuo8gJuinfBBhErM/s320/IMG_1223.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br />He ordered the Grape fruit Chicken salad since he has tried their signature Dragon Fruit Salad. Bad choice. There were about only 5 pieces of chicken and lots of grape fruit which was very bitter! We ate the chicken and left much of the grape fruit and honey dew untouched.<br /><br /><br /><p></p><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKc2IapqQzHFlaSZYE8HfnTn6UYiE9MXM-la_BhkkwdfQtZjCjjpiCg0szrHqGYoxKCYyGFFAL10w1cmPucbaMQ42e0e7HsjWreJLHRDN7ijpc0rzI-51TD5swEvRp1r6JVg7YnCfNqQo/s1600-h/IMG_1226.JPG"><img id="BLOGGER_PHOTO_ID_5191712450389789138" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKc2IapqQzHFlaSZYE8HfnTn6UYiE9MXM-la_BhkkwdfQtZjCjjpiCg0szrHqGYoxKCYyGFFAL10w1cmPucbaMQ42e0e7HsjWreJLHRDN7ijpc0rzI-51TD5swEvRp1r6JVg7YnCfNqQo/s320/IMG_1226.JPG" border="0" /></a></p><p align="center">This is the Fried Sotong....it was rather tough.</p><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMFNkfV-iXh1Z9S5k-zCTqYlc3qVadIh3b0ahajzTK6lEXv5YCNaY1p-txcWCFfKQGOzYMU-wKHkV731RX2V0gRde1ji9J_fAIFggp_4XC1m7a0QgYB5GGWlpaQpgoqcUO7LsKpXCcAQ/s1600-h/IMG_1221.JPG"><img id="BLOGGER_PHOTO_ID_5191718231415769586" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMFNkfV-iXh1Z9S5k-zCTqYlc3qVadIh3b0ahajzTK6lEXv5YCNaY1p-txcWCFfKQGOzYMU-wKHkV731RX2V0gRde1ji9J_fAIFggp_4XC1m7a0QgYB5GGWlpaQpgoqcUO7LsKpXCcAQ/s320/IMG_1221.JPG" border="0" /></a><br /></div><br />At Rm28.00 I though the Skewered Prawns is over priced. There were only 6 prawns with some strands of vegetables. It was quite tasty though.<br /><br /><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPl8FfI3-UTTwteFDg7v5WgtRi5BNUbMMjiqJao-qLb32aF0gCqBHESvp_zcvn9yfDKrEuuxeXkZsCCQkMdO4GOdJejPZDedzpNwZr0g0WdQuFQZuHoYMH-26o-Xw-VKhgRJQk-hNXKgM/s1600-h/IMG_1229.JPG"><img id="BLOGGER_PHOTO_ID_5191720129791314434" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPl8FfI3-UTTwteFDg7v5WgtRi5BNUbMMjiqJao-qLb32aF0gCqBHESvp_zcvn9yfDKrEuuxeXkZsCCQkMdO4GOdJejPZDedzpNwZr0g0WdQuFQZuHoYMH-26o-Xw-VKhgRJQk-hNXKgM/s320/IMG_1229.JPG" border="0" /></a></p>We also ordered the Baked Escargots. Could hardly taste the escargot because its already shelled!<br /><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7tcLTnbMxsaez9pgVTck7quM64eaBg3VqFQyzwGn_6flCZIjLKFVgGCF1mKlDV_FE2QnuGyV6QTyggQt237j42d2Wfv6wVwrCocWfcuAz-YKJsYpJRjT50P_HGFo8IXzegArtFq37-c/s1600-h/IMG_1232.JPG"><img id="BLOGGER_PHOTO_ID_5191720181330922002" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7tcLTnbMxsaez9pgVTck7quM64eaBg3VqFQyzwGn_6flCZIjLKFVgGCF1mKlDV_FE2QnuGyV6QTyggQt237j42d2Wfv6wVwrCocWfcuAz-YKJsYpJRjT50P_HGFo8IXzegArtFq37-c/s320/IMG_1232.JPG" border="0" /></a></p>When the waitress came to ask if we have any last order, we ordered this spring roll like dish. It is actually pork seaweed roll with papaya, tomato and a slice of avocado in it. Without the tomato paste the rolls are quite bland!<br /><br /><br />Cable Guy ordered a pumpkin soup for himself. I had a try and thought it was quite tasty. Sorry no photo.<br /><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMSow0phyphenhyphen5JMl4GGACFb7E4d_KcMgqYZzTPtA2Rff7dcHRjCl1XzDkc-US_2i9EPbhPtYxg7UxsTCXX16N3F4Jg7M7eKYGwRCrVoCg-AL6mxJUTOTxIeWR26id2S6G-EQuLMkgh7U724/s1600-h/IMG_1225.JPG"><img id="BLOGGER_PHOTO_ID_5191727057573562930" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMSow0phyphenhyphen5JMl4GGACFb7E4d_KcMgqYZzTPtA2Rff7dcHRjCl1XzDkc-US_2i9EPbhPtYxg7UxsTCXX16N3F4Jg7M7eKYGwRCrVoCg-AL6mxJUTOTxIeWR26id2S6G-EQuLMkgh7U724/s320/IMG_1225.JPG" border="0" /></a></p>Both of us ordered the Calamansari Fragrant Tea. Initially I thought the straw caused the plasticy taste.. then on second thoughts I think its the fragrance of the tea. Nothing special about the drink.<br /><br />They serve sushi rolls too, very large ones which Cable Guy says we wont be able to finish. Anyway I didnt find the food very tasty and I felt the price was upmarket too. We paid RM134.00.<br /><br />Lot 6.01.05, 6th Floor,<br />Pavilion KL,168,<br />Jalan Bukit Bintang,<br />Kuala Lumpur.<br />03-2145 6628AnnGhttp://www.blogger.com/profile/09586892372924419618noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-71039136591043708442008-04-06T14:51:00.026+08:002008-12-10T08:17:37.775+08:00The Sisters Pig Out @ Jarrod and Rawlins<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3wtWB7O3SJCRey8CE0Lbu1_hoPKpH_ISk0Ra-biceYCbAtmOFSef6XZnOmmszKmDn3f4rD5qxH_Zgx2j7jCdhjWifJw-ieoS144okJaScPVJR-U0pUoWQdzaP-6U0-WzbjhkYgiGZUa2/s1600-h/DSC_2244_3.jpg"><img id="BLOGGER_PHOTO_ID_5186023622761586882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3wtWB7O3SJCRey8CE0Lbu1_hoPKpH_ISk0Ra-biceYCbAtmOFSef6XZnOmmszKmDn3f4rD5qxH_Zgx2j7jCdhjWifJw-ieoS144okJaScPVJR-U0pUoWQdzaP-6U0-WzbjhkYgiGZUa2/s320/DSC_2244_3.jpg" border="0" /></a>Of late, there seems to be a proliferation of non-halal eateries catering to KL urbanites’ appetite for porcine delights. Checkers (ok, Checkers been around for sometime) El Credo, Bavarian Bierhaus, Fogel , Jarrod and Rawlins. The owners, Jarrod Chek and Denis Rawlins have been in business for only over a year but they already have 4 outlets under their belt – Damansara Heights, another at Sri Hartamas and recently opened in 1Utama and Ampwalk. Quite an achievement !<br /><br />A and I decided to head over to their original restaurant at Damansara Heights. It’s housed at a bungalow lot at Lorong Dungun.<br /><br />Jarrod and Rawlins is a pork eaters’ heaven and a pig’s nightmare. If you don’t like eating pork, don’t bother going there. There is a small selection of beef and lamb but otherwise its pork, pork and more pork. We decided to go for their grilled menu. The concept being customers select their cuts of meat from the deli counter. There is a RM10 charge for cooking and meats will be charged according to choice of selection and weight. A and I picked out the dynamite sausage, pork chilli sausage, lamb cranberry, spare ribs, pork chops and a nice big Portabello mushroom with bacon and cheese. I added an order of 150gm of rib eye. </div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="center"></div><div align="center"><img id="BLOGGER_PHOTO_ID_5186036421764129074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogDKYuR0IL6l4ijV5Ktm1a0-oMVYEBxq0cZ1aqB3l6ylVak6EoZwtWDgYM24rexXPuFknFGxe2mtVayQKDbIdr3mXphZzEQkW8p6rQcPRHGKMFs7Nj1Fz2GLKbHFJSul2XwJrUlU9RxQD/s320/DSC_2254_S.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5186037688779481442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLSfLmktIqi9ircS8H_XyLJN0FkmK0Pli-0WU4NNccs1b4JSie6m_meMdESHBWr41zpIAdFU-7pPyfEJNcFEm0KobbgME1_eb5fttSQN9GeExE-y_S5uZ1PLp9iOdQcztcO5MebErtqe1/s320/DSC_2255_S.jpg" border="0" /><em><span style="font-size:85%;">Plate of meats and sausages with a side of salad</span></em><br /><br /></div><div align="justify">I must say the sausages were superb. I love the dynamite. But diners beware; have your drink ready for a cooling douse in case you bite into bits of the bird’s eye chili. The ribs were excellent! Well marinated and grilled to perfection to bring out the smoky flavours. The pork chop was rather bland. I think the cut was too thick for the flavours from the marinade to seep through. The meat ended up dry and bland. I’ll skip that the next time. I don’t normally like lamb but the cranberry lamb sausage did not have the heavy ‘lamby’ smell and it was tinged with the sweetness from the cranberries. </div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"> </div><div align="justify">The rib eye was all for me, since A doesn’t take beef. And I enjoyed every last bite of it. It’s nicely seared to seal in the juices on the outside and the inside was still pink and tender. At RM9.90 for 100gm, I reckon its good value.</div><div align="justify"></div><div align="justify"></div><div align="justify"><img id="BLOGGER_PHOTO_ID_5186035773224067362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPT80_Fx0DydMrBdgCduUbLmvBxRVPjT8-VUSWU-Y2f8HXOW_fzm7FVYkK-RnnPyfuEp2cHDeeTSc4eeyoUyFYActnVze5OA9CUXzJYG06-710QJcP50tsmYrpdmlGSjWnCaZYK06s6Y6f/s320/DSC_2247_S.jpg" border="0" /></div><div align="center"><em><span style="font-size:85%;">Portabello mushroom with cheese and bacon</span></em> </div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify">The Portabello Cheese and Bacon was a bit sad looking after cooking. The mozeralla turned out a gooey mess on top of the mushroom. It was tasty nevertheless, but rather pricey at RM13.80 per piece.</div><div align="justify"><span style="font-size:85%;"></span></div><div align="center"><img id="BLOGGER_PHOTO_ID_5186034025172377874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzU2c8FFxl0P_QbpqtQ_UxAFFzlS44h7ucronq2gXN8UA4oA3uTJULOEYp_yYOrzsUyi0ARWa2-QjwzHLxrMgFC-yW624hRJtchN3m69I6TZnTnWKbg71iXq1kureX46VDNRLK7WjHuOX2/s320/DSC_2260_S.jpg" border="0" /><em><span style="font-size:85%;">Hazelnut and Oreos Cream gelato</span></em></div><p>We rounded the meal off with gelato, Hazelnut and Oreo Cream. A complained that the Oreo cream was not creamy enough; I was quite satisfied with the Hazelnut.<br /></p><p align="center"><em><span style="font-size:85%;"></span></em></p><p>Overall, it was a nice dinner. The arteries clogging meal came up to RM146.50, including a glass of wine each. Not the cheapest eat in town, but hey, what is life if we don’t splurge sometime.<br /><br />I’ll recommend calling ahead to make reservations especially on weekends. It was a Saturday night and we were lucky to get a table for two because we arrived early at 7pm. </p><a href="http://jarrod-rawlins.com/"><em>JARROD & RAWLINS</em></a><em><br />No. 36 (Ground Floor), Jalan 27/70A, Desa Sri Hartamas, 50480 Kuala Lumpur. Tel: 03-2300 0708, Fax: 03-2300 0706</em>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-13503453549126513132008-02-02T22:07:00.006+08:002008-12-10T08:17:38.513+08:00Ladies 'Momma'lade @ Marmalade Cafe, Bangsar Village IIIt’s birthday celebration for A ! The Chee Muis decided to meet up and rouse to the occasion for A. Where can we go where children will be welcomed and even catered for. With most of our friends having at least a kid in tow, we had to find a kid-friendly place so that the moms can enjoy tete-a-tete (ok lah, gossip time) while the children are sufficiently occupied. Marmalade Café fits the bill perfectly! The cafe has a separate play area for children so the kids have free reign to run ‘ahem’ wild while the adults catch up with one another.<br /><br />Now, on to the serious business of ordering food! We decided on Sounds of Havana, Oceanic Citrus Smoked Salmon, Turkey and Mushroom Quiche, Smoked Salmon Spaghetti, mini Pizzas and the Terriyaki Chicken Sandwich, all to share.<br /><br /><p><img id="BLOGGER_PHOTO_ID_5196120477465330738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNAiLe6F1GLDkXHlIvpaFQCIxy2tGl9KZgilQL64HZkTgoK9OVdplGhDhxlxT24nuwU_GZ1s7xP-rGft6HJ-TT7b57C9F88uYIcYjWISf1E7mhv21e612q-k7B00InlmNEb7xJL96_u70/s400/164.JPG" border="0" />Sounds of Havana is a delightful mix of red and yellow capsicums, cubed pineapples, tender chicken meat, cheese with bits of pomelo and a sprinkling of crunchy coconut shreds and nuts topped with alfalfa sprouts. It is both a feast to the eyes and the palate. I like how the different textures and flavours meld together.<br /><img id="BLOGGER_PHOTO_ID_5196121229084607554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpX0qcgukEkT0juULbJeE1YR7F8O04uIO6EPNefm2C2sf-E3-1sMDrCJ_pg8Ccq95R2zqF8Nt3v9YVWSFM5n9WO0H2s2ZBjZ19OdKD21g_YbNkrtg5kO3UA4pPzIq2Vp-rEgR2blGFJS4/s400/167.NEF.jpg" border="0" /> Next serve, Oceanic Citrus Smoked Salmon. This salad is refreshing with its citrusy tones. Lemon and grapefruit pieces tossed with cherry tomatoes and butterhead lettuce topped with sunflower seeds. But eating it after the robust flavours of sounds of Havana, it seems a little dull and bland. A small pot of vinaigrette dressing was served alongside. There was too little sauce so we asked for more.<br /><img id="BLOGGER_PHOTO_ID_5196121800315257938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMhqYDfyzSZUVO9M4Ycq2OyAv-LLKvVDU7LC_iW9koYFfwIR1p_BCFTz4hh9eWZwVlIP1uiT1o9DX8DRaHAx_4GiExECoVecnSZag8vir0n5z2o809lWBt4KZrWavfSndDLwh6uhAMcYN/s400/166.NEF.jpg" border="0" />The Turkey and Mushroom Quiche serving size is quite substantial. I liked the creamy sauce oozing out of the quiche, mushroom and turkey ham sandwiched.<br /><br />The Smoked Salmon spaghetti was a favourite at dinner table. Creamy sauce with pieces of smoked salmon. Mini Pizzas are topped with grilled mozeralla and olives. Nothing very exciting. Sorry, no pictures of both the dishes. </p><p><img id="BLOGGER_PHOTO_ID_5196122483215058018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMYbJGWARzC6t-CFIa7UL5aIGMuyGuDIbZWTiyTC1IGa0LnMjR-kWffWUbxBEbbP36EA-JI6DNyPPmxaFlu-5jwyjFMpNxGVXBB8khWCrV89MUfGnnB1fcdEZUyHVjBtn5O_fZCHfBSVP/s400/171.NEF.jpg" border="0" />What is a birthday without a cake? Since we were all too full, we ordered cupcakes to share and to stick the birthday candle. I loved how they frosted the cupcakes, it’s so pretty, my favourite was still the chocolate but then, I’m a sucker for anything chocolate. I find the lemon and strawberry frosting too cloyingly sweet. These babies are RM4.50 a pop.</p>Marmalade is just perfect for a family meal if you have little ones in tow. There is a kiddies menu offering Bangers and Mash, Fish n Chips, Cheeseburgers to the young 'uns. One of the kiddies at our table chomped through 2 orders of Bangers and Mash. Must have been quite tasty.<br /><em></em><br /><em><a href="http://www.ilovemarmalade.com.my/">Marmalade Cafe </a><br />Lot 1F-18 , First FloorBangsar Village II2, Jalan Telawi 2 , Bangsar Baru , Kuala Lumpur.</em>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-50726518981283645902007-10-14T01:30:00.001+08:002008-12-10T08:17:39.544+08:00A Feast of LeftoversIt is the Raya weekend vacation and I was at loose ends. So, I decided to do something that I've not done in a long while, cook. My sister looked at me askance when I announced that. Now, you must understand that my culinary adventures of late have not extended beyond anything more challenging then cooking instant noodles.<br /><br />Rummaging through the fridge, I found alot of half used packets of cooking ingredients, frozen food/meat, results of previous cooking experiments and subsequent waned interest in the recipe. So, I confined myself to cook using only available ingredients in the house<br /><br /><strong>Chick-Peas Pielet</strong><br /><img id="BLOGGER_PHOTO_ID_5121119687207409330" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSc5L95lvHlqbtsszkw2mfqO_dYIW-DHi6LNzaX0ibWoTbkCdz-aAhiZrWekzZyhdFi0TTID7lQDVP0JKPmg-I6E972vUDZyuYIKLlLxprvsfveAvvOQ5w4dJ6wOM22cGaUanJaM97PzPY/s320/DSC_0022.JPG" border="0" /> I had on hand, frozen short crust pastry dough from previous pie making session; half a can of Campbell mushroom soup, frozen chicken breast meat, frozen peas. All the makings of a pie.<br /><br /><em>Pie Filling</em><br />1. Defrost everything (obviously)<br />2. Cut up chicken breast meat into small cubes<br />3. Season chicken pieces with salt, pepper and some mix herbs<br />4. Stir in the Campbell mushroom soup<br />5. Add green peas to the mixture<br /><br /><em>Pastry</em><br />1. Roll out the short crust pastry.<br />2. Cut out circles the size of the pie casing.<br />( I use 4" aluminium pie casings)<br />3. Place the dough at the base of the pie casing and fill with pie filling<br />4. Cover with another circle of short crust pastry at the top.<br />5. Press down edges to seal. Make a small cut in the top crust to let out the steam when baking.<br />6. Bake for 40 minutes on 200 Celcius<br /><br /><div><div>My sister and I had 2 pies each for lunch. The pie tasted fine, even if it doesn't look too good.<br /><br />Ok, on to dinner. Based on what we had available, I decided on Chicken Mozzarella with Pan fried three roots vegetables.<br /><strong></strong><br /><strong>Chicken Mozzarella</strong> </div></div><div><img id="BLOGGER_PHOTO_ID_5121121950655174354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinivnSNNxQOPQMmKYP56XOuRz6qTHO2RDOBPWYFFKvsmM6qCsbTWTDBnS-0PoqW6UaCMucB1EyCcSkEY6bL2kIQ6YaXFdMNBtiYeR8xmBLjLpsOH0v7_oTQdRPhuBLuq4O8xTNkN4m99se/s320/DSC_0004.JPG" border="0" /></div><div align="center"><em><span style="font-size:78%;">(Chicken Mozzarella and Pan Fried Three Root Vegetables)</span></em></div><div>We had a packet of unused shredded Mozzarella cheese, some frozen tomato paste and more frozen chicken breast, so, next up, Chicken Mozzarella<br /><br /><em>Ingredients</em><br />1. 300 gms Chicken breast meat<br />2. Bolognese sauce<br />3. 1/4 cup of Mozzarella<br />4. Salt, pepper, Lea and Perrin's sauce for marinade<br /><br /><em>Cooking method</em><br />1. Fillet chicken meat into individual portions and flatten it. ( I pound it down with the heel of my hand)<br />2. Season chicken with salt, pepper, a dash of Lea's and Perrin's sauce, a sprinkle of flour.<br />3. Leave aside the chicken to marinade for at least half an hour.<br />4. Heat up the pan with some oil and pan fry the chicken pieces until golden brown.<br />5. Transfer the chicken pieces to a oven proof dish.<br />6. Spoon some bolognese sauce on the chicken pieces.<br />(You can use jar or canned bolognese sauce. But since I was cooked up a batch of Bolognese sauce for my next recipe, I kept some aside for the chicken)<br />7. Sprinkle a generous topping of shredded Mozzarella cheese.<br />8. Bake the open dish for about 10 minutes or until the Mozzarella melts and lightly browned.<br /><br /><strong>Pan Fried Three Root Vegetables</strong> </div><div><div><br />I used 1 potato, 1 carrot, 1 onion. It serves 2.<br />1. Cut the onion into wedges<br />2. Cut the carrot into sticks or cubes<br />3. Par boil the potoatos, and then cut into cubes<br />4. Heat some oil in the pan and fry the onions until brown<br />5. Throw in the carrot and potatos<br />6. Add salt and pepper to taste<br />7. Dry fry the root vegetables until cooked and slightly brown<br />( You can also roast the vegetables, but make sure to sprinkle some oil and turn the vegetables at intervals)<br /><br />Easy peasy and so yummy. The browned onions and browned sides carrots are caramalized during the frying and gives a nice smoky sweet flavour to the dish.<br /><br /><strong>Cheesy Bolognese Casserole</strong><br /></div><img id="BLOGGER_PHOTO_ID_5121120842553611970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljbv4aaO960qjKDWegr1PMcnMaW5LvLTfYY6xRyxbsqk9bxkjsidbpFu_QNBN7naMofX3YORUingCwpiGs00feLVRROWTsBSFLofadlK4fPwmpcwQ0mt8Of9bHBAtIDUmIidRqTyJduhZ/s320/DSC_0035.JPG" border="0" />The dish is inspired by Lasagne and the Greek Moussaka. Since I didn't have either pasta sheets nor aubergine, I made do with potatos instead to layer the meat sauce. This is a 'cheesy' version as I had alot of unused Mozzarella cheese and a whole block of Cheddar.<br /><br /><em>Meat Sauce<br /></em>1. 300gm minced meat ( it can be either chicken or beef) I used chicken mince. Yup, dug out from the freezer.<br />2. 1 big onion<br />3. 1 clove of garlic<br />4. 5 tablespoons of tomato paste<br />5. 2 tablespoons of tomato sauce or 1 fresh tomato<br />6. Salt to taste<br />7. Oregano<br /><br /><em>Layer</em><br />1. 2 big potatos<br />2. 1 cup of shredded Mozzarella cheese<br />3. 1 cup of grated Cheddar cheese<br /><br /><em>Bechamel sauce</em><br />1. 1/2 cup of milk<br />2. 4 tablespoon of butter<br />3. 2-3 tablespoon of flour<br /><em>( All measurements are approximate)</em><br /><br /><em>Cooking Method</em><br /><em>Meat Sauce</em><br />1. Dice the onion and chop the garlic fine.<br />2. Heat up the pan with some oil and brown the garlic<br />3. Add in onion and fry till soft before adding in the minced meat.<br />4. Add in tomato paste, salt, oregano and some water to simmer.<br />(Fresh tomatoes will give the sauce an extra zest, but since I didnt have any, I cheated by adding in some tomato sauce)<br />5. Set aside the meat sauce to cool after it is cooked<br /><em></em><br /><em>Layer</em><br />6. Parboil the potatos. Remove the skin and slice the potatos.<br />7. Assemble a layer of potatoes at the base of an oven proof casserole dish.<br />8. Spoon a layer of meat sauce to cover potatoes, then sprinkle the mozzarella and the cheddar cheese on the meat sauce.<br />9. Alternate the layers of potatos, meat sauce and cheese. Top with a layer of potatos.<br />10. Cover the casserole with aluminium foil and bake for 30 minutes on 200 celsius.<br />11. Remove from oven and pour the bechamel sauce on baked casserole.<br />13. Sprinkle some more Mozzeralla cheese on the bechamek sauce. It's optional, but I like the sticky texture the Mozzeralla gives to the topping.<br />14. Put the casserole back to the oven and open bake it for 15 minutes until the bechamel topping turns golden brown.<br /><br /><em>To make Bechamel sauce</em><br />(Bechamel sauce is also known as white sauce. It gives a nice creamy finish on casserole)<br />1. Melt butter in sauce pan over low fire. Do not brown.<br />2. Stir in flour in the milk, whisk till smooth<br />3. Pour in milk and flour mixture in the melted butter<br />4. Stir and break up any lumps that forms.<br />5. Heat but do not bring to boil<br />6. The sauce should have a thick and smooth consistency<br /><br /><strong></strong><br /><strong>Assorted Chocolate Brownie</strong><br /><img id="BLOGGER_PHOTO_ID_5121123015807063778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrJ0shUJmM6qMH32tX2NZcY6vRluFi1knY4MJWA3B3sYFblrRZOgcfDJJJTY9KOhL5JqUG-_trSPXvFHzf9t-MKjOpO_leU2uCa3nV0iUKF9vfJN6X_S6QiLv_xwHFMQHTJmHrWiMhGIg/s320/DSC_0045.JPG" border="0" />There was an assortment of uneaten chocolate in the fridge. Dark chocolate and white chocolate pieces, chocolate chips, chocolate coins, Hershey's kisses, Lindt...... you name it, I probably had it. I melted the whole lot down in a bowl over boiling water. Cool it and plonk it in the fridge to harden. I then crushed the chocolate into small pieces.<br /><br /><em>Brownie mixture</em><br />1. 4 lbs of butter<br />2. 1/2 cup of flour<br />3. 2 cold large eggs<br />4. 3/4 cup of brown sugar<br />(the recipe calls for cocoa powder, but I didnt have any so I just used brown sugar instead of white sugar)<br /><br /><em>Cooking method</em><br />1. Melt butter in pan over low fire<br />2. Take the pan off the fire and add sugar, stirring until sugar melts<br />3. Add in eggs one at a time, whisk vigourously.<br />4. Stir mixture till smooth and shiny. Then fold in the flour.<br />5. Stir until flour is well blended in.<br />6. Add in the chocolate pieces.<br />7. Heat the oven to 200 Celsius for 10 minutes.<br />8. Grease a baking tin and pour in batter mixture.<br />9. Bake for 20 minutes on 200 Celsius.<br />10. Test for doneness by sticking in a tooth pick. If it comes away clean, the brownie is ready. </div><div></div><div><div></div><div></div><div>Cool on a wire rack and cut into squares. Serve with a cup of tea. Perfect!</div></div>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-63061461642424444902007-08-31T17:37:00.002+08:002008-12-10T08:17:40.538+08:00Jampagne Brunch @ Iketeru, KL Hilton<div align="left">Buffet to me is synonymous with bad to mediocre food and hoards of people piling up their plates from the buffet table as though food is going out of style. It could not be more different at Iketeru. <img id="BLOGGER_PHOTO_ID_5105168852477500386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQHboUEkrzk-EuqWqd_qGJ7wS7Q7vcsTYCQAou_lSjPsQ9V_KxO9imFlNATg87Z0IdtrLTC48CExLwGBGG6oqEwNWFPWmIJpULJ3zq-Mp4crCjsa91wWxCq5k9LET9tP2jiztnD7k8kFu/s320/ik001.jpg" border="0" /> Instead of self service from a buffet spread, diners are given a menu with a wide array of choices. Place your orders with the waiter and the food will be cooked to order. You can have whatever is on the menu, as many dishes as you want. The only restriction is that maximum of 5 dishes at a time. Almost everything was yummy but the portions were tiny! The waiters were kept busy taking and serving our orders. We were tempted, but politeness stopped us from placing a standing order of 4 portions of everything on the menu.<br /><br />I’ll let the pictures speak for themselves. And yeah, it tastes even better than it looks. My photo taking skills just does not do it justice.<br /><br />Choice of sashimi on the menu is fairly extensive. We could not decide what to have, so we tried everything on the menu :P</div><div align="center"><em><span style="font-size:85%;">Prawn, Octopus, Butter Fish Sashimi</span></em> </div><div align="center"><img id="BLOGGER_PHOTO_ID_5105979982821153794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vo02SISuRprCBR016nQFIK7pSzqm9GFCCAyj6pskCyJac6vvL2RXOIIOFEiaM6y0usmTDqi-sfcjnnWruDQHoEaKUOeY28HA3fTBs3w0KBfLFTmCXUi7WZ_xP0Ku8nE3oDu1PtEtGf1j/s320/ik009.jpg" border="0" /><em><span style="font-size:85%;">Salmon and Tuna Sashimi<br /></span></em><div align="left"><img id="BLOGGER_PHOTO_ID_5105219704890285042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 315px; CURSOR: hand; HEIGHT: 231px; TEXT-ALIGN: center" height="216" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZB2TSpQwDWJToFJTo1VjSxCAGqTup0S2lb9llnVU59HhQjpOpjKSnqyTNvwfuwbaBX7MNukpphp-uDMEKF1nH9eY5E6py-MQihzkrNJNhsQY90zUx-uK6p0kmGaTCJl3qVpRHo9WfnkP1/s320/ik005.jpg" width="281" border="0" />Ooh.. lala... Baked Cheese Scallops served on its shell, scrumpmilicious! </div></div><div align="center"><em><span style="font-size:85%;">Baked Cheese Scallops</span></em><br /></div><div align="center"><img id="BLOGGER_PHOTO_ID_5105981374390557714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2X2dpbZ41eKcvLg73QwbpELdNeH7CuCYMcpOVWv-YYFk4Ag4hyuJjDEQrLMtOP-bjl-ZeN-OnzhIlxawTwrwA9lom-f_VKdO8_O5gPB4fRA0QTHR7w5gmSbgO3RrUMhfGEG_8CilnI2gM/s320/ik022.jpg" border="0" /><em><span style="font-size:85%;">Grilled Scallops</span></em><br /><img id="BLOGGER_PHOTO_ID_5105990999412268066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenVpBxjh3Z2781STbXdnnVwZbLcyB4Fy7Yx7QFA18FTXVoRiM1Eooep0kPPQx4XPCOCaN71TYWpC7lPS4QFoYfUv7QiAdA2VzvltMqYGClSzUjLW14NnsTOZKTFjq9sGiTr7dUZBlJ3b2/s320/iki011.jpg" border="0" /></div><p align="center"><em><span style="font-size:85%;">Terriyaki Unagi</span></em></p><p align="left"><img id="BLOGGER_PHOTO_ID_5105995092516101170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyhocdMr73A50K2olNMeV-qleurqnaRCdJZjy9KKlTDtM-wTKyfCs-YMmAKjDWgVfIfRp84p_YD4tzLyVuuhxlQNYPZeXEY_wEfNkNQojd6JaSnd3dHld021CvbYRRQDpYGffOAGHKFOgw/s320/ik018.jpg" border="0" />Buffet is available only during weekends, from 12pm to 3pm. We arrived promptly and stayed until the very delicious end! The buffet is priced at RM168++ with free flowing champagne or you can eschew the booz and stick to just food for RM98++. Be warned, drinks are not included in the buffet price. Ocha is RM8++ per person. Although the price isn’t exactly wallet friendly, I can say its well worth the quality of food and service. </p>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com1tag:blogger.com,1999:blog-4288306235684364437.post-59939022140794100022007-07-30T18:23:00.002+08:002008-12-10T08:17:41.059+08:00Discovering Treasures From Below The Sea @ Williams<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcTXUoPHFr_dSXLjYtjwkmC8l1XszAxcROeP73_yo5ku21IEoQEmfWkNJdp16ycbG3yKsVyYrxMZQ1HAQvYFifo21L8ZFYjxN0kIJY0jFus_rg55zlvDFx0D66VUUf8aFjly9Y8zid_Q/s1600-h/Sotong.jpg"><img id="BLOGGER_PHOTO_ID_5092942636972194194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcTXUoPHFr_dSXLjYtjwkmC8l1XszAxcROeP73_yo5ku21IEoQEmfWkNJdp16ycbG3yKsVyYrxMZQ1HAQvYFifo21L8ZFYjxN0kIJY0jFus_rg55zlvDFx0D66VUUf8aFjly9Y8zid_Q/s320/Sotong.jpg" border="0" /></a><br /><div><div></div><div>No these are not "treasures from below the sea" that Jaded brought back from below Redang! They however were some treasures we found at Williams Taman Mayang that we have been reading about. After checking all the food blogs about Williams, Jaded and I were determined to pay William a visit. Opportunity came when I took leave last Tuesday and Jaded could leave from Cyberjaya.<br /></div><br /><div>Our Makan Sister Time is always an adventure. We would make plans on how to meet, where to park the car....blah, blah, blah. I have checked out the blog and was thinking about the stuffed sotong and fried fish......But hey no one told us that there is NO Menu at Williams.</div><br /><div></div><div></div><div>We found a table, sat down and an Indian guy came and asked us...</div><div><em>"Minum?"</em> </div><div>"Ada apa?"<br /><em>"Manggo .... ade, orange.....ade, water melon....ade"</em> (actually that was all we heard the first words</div><div>.... so we ended up "Ribena dengan lychee, bukan bukan... ribena longan" Jaded ordered</div><div><em>"Makan?"</em><br /></div><div>"Ada apa?"</div><div><em>"Chicken chop ade, pasta ade, nasi ade......."</em><br /></div><br /><div>Jaded looked at me and I looked back. In our minds "so how".....Then thank goodness William the saviour, no the Walking Menu came. To say that he is a Walking Menu is also doing him injustice. He could just customize up your dish there and then!!!<br /></div><br /><div>I asked, "Ada sotong dengan ikan?"</div><div>He said, "Ada... sotong dengan ikan pasta...."</div><div>I said, "tak mau pasta..."</div><div>He, "Ok Sotong dengan ikan dengan soo hoon"</div><div>I, "soo hoon??" Strange I thought!!.....ok lah</div><div>Jaded, "Seafood?"</div><div>He, "Ada....seafood pasta? Baked seafood penne!!!"</div><div>Jaded, "Ok!"</div><br /><div></div><div></div><div>And those were the Treasure from below The Sea......My stuffed sotong and fish sprinkled mint sauce on a bed of soo hoon.......very verry unusual!!! <em>(pix above)</em> The sotong with little bits of cheese and chicken meat. </div><br /><img id="BLOGGER_PHOTO_ID_5092942774411147682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4GZ7plcK1j0XTTjPgykc97twgjAMB_s74Tqh5TzSs-pldUNKBJR8OQsTsbujTttHF0PnByM72_X_LhC097bWSfugLlyDBvw_bFEMXtxHq-nMidtNcaE24xhTaL8VIoer_M2et6uc3b0/s320/Penne.jpg" border="0" /> <div>Jaded's Baked Seafood penne came really hot and the white sauce was good not too creamy .... It had sotong, prawns in it and the portion was large!! Jaded could even have Microwave Leftover Seafood penne that next next day!!! </div></div>AnnGhttp://www.blogger.com/profile/09586892372924419618noreply@blogger.com1tag:blogger.com,1999:blog-4288306235684364437.post-33352918005064628162007-07-11T18:04:00.000+08:002008-12-10T08:17:41.217+08:00After the Menopause....Since Jaded's last posting....we have done nothing to the blog. Da List still rest with 3 entries from Jaded and 3 from me......gosh and we claim we have A LIST!!!..... <div><br /><div></div><div>Anyway Jaded is too busy with work and with her "diving adventures"......yes into the deep blue. Guess there wont be any posting from her for a while.</div><br /><div></div><div>I just wanna share about what happened after the Menopause...............The Musical! I went for the musical at Actor's Studio with my girlfriend. I didnt know it was a musical and hey I was truly entertained! </div><div> </div><div> </div><div></div><div></div><div></div><div></div><div></div><div></div><div>The show finished at about 7.30 and Dee suggested we eat at La Bodega....the easiest. I have always enjoyed the Tapas there. The best I must say.....pricey though. However this time I was surprised that they have a set menu. You pick can 4 different tapas from 6 (i think) choices together with a paella. All these for RM75.00++. I thought it was good a deal, the choices are all their signature tapas.</div><div></div><br /><div>We selected the sauteed mushroom, the brinjal, garlic chicken and crispy shrimp with tartar sauce. I have always loved their mushroom and the shrimps were something new(to me) and they were delicious. The paella was a big helping, and it came will mussels, prawns, lalah and chicken. We couldnt finish the paella. Though this set is meant for 2 pax, Dee and I thought its good for 3 or 4 person!.</div><br /><div></div><div>I remembered to snap the photos of the food this time.....but as you know its so dark at La Bodega....and I forgot to switch to night mode........sorry photos did come out good!!!.....</div><div></div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXd4h6xY-rPIRv-RrwHMyHxmEVldey4sVWtVetIWz2EtMdO7siEvNuvRdzrL57jJikqguMBxOYB9HQTyB0DhnSQYjrv_j_opl9P4FW-HrxehjjSYYCU9sbo1zMBUSV50zrk66Pqel5kLw/s1600-h/DSC00296.JPG"></a></div><div><span style="font-family:trebuchet ms;font-size:85%;"><em><span style="color:#cc33cc;">If you can see that there are prawns and mussels in the paella too.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXd4h6xY-rPIRv-RrwHMyHxmEVldey4sVWtVetIWz2EtMdO7siEvNuvRdzrL57jJikqguMBxOYB9HQTyB0DhnSQYjrv_j_opl9P4FW-HrxehjjSYYCU9sbo1zMBUSV50zrk66Pqel5kLw/s1600-h/DSC00296.JPG"><img id="BLOGGER_PHOTO_ID_5085884923460973570" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXd4h6xY-rPIRv-RrwHMyHxmEVldey4sVWtVetIWz2EtMdO7siEvNuvRdzrL57jJikqguMBxOYB9HQTyB0DhnSQYjrv_j_opl9P4FW-HrxehjjSYYCU9sbo1zMBUSV50zrk66Pqel5kLw/s320/DSC00296.JPG" border="0" /></a></em></span></div><div></div></div>AnnGhttp://www.blogger.com/profile/09586892372924419618noreply@blogger.com0tag:blogger.com,1999:blog-4288306235684364437.post-52194506906983214992007-06-24T17:44:00.002+08:002008-05-03T23:12:46.877+08:00The Makan Sisters with other 'Chee Muis' @ De FoodlandSatuday 23 June It was a girls' night out. Having ditched husbands and kids, our group decided to adjourn for dinner at a nearby restaurant after visiting our friend who recently delivered a new baby. Oohing and aahing over new born works up an appetite. I couldn't wait to tear away to sample the crabs again at De Foodland.<br /><br />Despite it's rather insipid name, De Foodland serves pretty good food. It specialises in crabs dishes. With 30+ different crab dishes, one is spoilt for choice. But we decided to stick to their <em>'chew pai'</em> or classic - Creamy Butter Crab. Yummy. It was finger lickin' good. I liked that they cracked the crab shells before cooking, so the succulent white meat inside was infused with the butter cream sauce. Plus it makes it easier to eat. No need to hammer at the shell and risk splattering your dining partners with sauce or worse, have the piece of crab airborne and land anywhere else but on your plate. The sauce is thick and creamy with a hint of 5 spice powder. The chopped spring onions which was liberally tossed in was a nice offset against the <em>'jelak creaminess'</em> of the sauce.<br /><br />We ordered fried man tao to go with the crabs, but we didnt like the man tao at all. It was too greasy, the oil had soaked through the bread and it has a rancid smell. Urgghh.... But despite that, we were hungry enough to eat most of it.<br /><br />The guiness pork was good too. Pieces of pork marbled with fat, deep fried then sauteed in the guiness sauce until it caramelizes on the meat. Yumz.<br /><br />On recommendation of the Maitre'd... ( ok la captain, since this was no pretentious upclass French restaurant) we had the Special Taste Venison. She explained that it has a salty, sweet, sour, spicy taste. Wah liao, sounds to me like a potential assault on the taste buds. Expecting a burst of clashing flavours, I must say it tasted alright. I detected dark soy sauce and pepper with lashings of sugar. If they have added any seasoning for the sour taste, it must have been subtle, I couldn't really taste it.<br /><br />The other dishes we sampled were the 'Four Heavenly Kings' vege and the '3 mushroom tau foo'. The vegetables still retained its crispiness, which I liked, but it was way too salty. There were times we unsuspectingly crunched on salt crystals. It was as though someone threw in the salt as an after thought. The tau foo dish had pieces of soft tau foo fried, then drowned in lots of gravy with bits of mushrooms. The mushrooms were chopped really fine. I thought it would have been nice to leave the mushrooms in bigger pieces for the dish to have some bite.<br /><br />Overall, we found the food flavourful, but the chefs were too heavy handed with the salt and the oil in the cooking. Total bill came up to RM156+ for 6 adults and 1 child. Fair value for money I would say.<br /><br /><span style="font-size:85%;"><em>P/S: We forgot to take any pictures of the food. Again! As usual we were too intent on digging into the food on arrival. Yeah, I know, food blog ain't much fun without pictures. Must remember that on our next eating spree.</em></span><br /><br /><span style="font-size:85%;color:#6633ff;"><strong>De Foodland Seafood Restaurant</strong></span><br /><span style="font-size:85%;color:#6633ff;"><em>25 & 27, Jalan 3/62B, Bandar Sri Menjalara, Kuala Lumpur. Tel No: 03 - 62744796</em></span>JadeDhttp://www.blogger.com/profile/17766661680758241743noreply@blogger.com0