good meal good deal

Bangkok trip – Day 2: Scrumptious meal @China town Scala Restaurant (唐人街银都鱼翅酒楼)

2010-09-14T02:03:00.000-07:00

Yaowarat, Bangkok’s Chinatown, is a good place to me for having a wonderful dining experience. You will find the best and expensive Chinese restaurant, as well as the cheapest food stalls along the road, especially at night. The restaurant I visited is China Town Scala Restaurant, which represents one of the most upmarket dining options in the area, but the prices are still very reasonable to me, albeit much higher than at the street stalls. You can find this restaurant easily, as this large Chinese restaurant is located on bustling Yaowarat Road, right in the heart of Chinatown, and has a big signboard to attract your attention.

Shark Fin, 1000batt

We have ordered Shark fin – their signature dish. The shark fin they presented was authentic Thai-Teochew version, much different with the shark fin we normally have in the wedding banquet. The shark fin came in a clear but thick broth with crab meat, and we added the bean sprout and coriander, while the soup was hot, superb delicious, must try!

Peking Duck, 1000batt

The restaurant also famous with the Roast suckling pig and Peking duck, and we ordered Peking duck for our meal. But, I am wondered where is my duck, lauging, they served the Peking duck without showing us the duck and the portion of each duck’s skin was so big until we wondered are they serving us more than a duck. Anyway, is worth to try.

Claypot Big Head Prawn with Rice Noodles, 600batt

Does it look familiar? If you visit my blog before, you will find it is quite similar with the Crab vermicelli I posted before. Yes, they are in the same cooking way, but this is tastier. The cook will heat the clay pot (or metal pot) first, and place the pork belly as 1st layer, spring onion, onion and garlic as 2nd layer, rice noodles as 3rd layer, and prawn (which cut into half) place on top of all the ingredients. By the high flame, the essence of the prawn will be absorbed by the rice noodles. I love the rice noodle instead of the prawn, yum yum.

Vegetable in 4, 150batt

Fried rice with Peking duck

Osmanthus flowers Bird’s Nest, 300batt

We were satisfied when we have completed our scrumptious meal with this Osmanthus flowers Bird’s nest. By the way, I enjoyed 10% discount when I present my e-coupon, which I get it from this website http://www.thailandfans.com/. Do visit this website before you go to Thailand, as it provide a lot of discount coupon, which save a lot of money.

Bangkok trip - Day 1: Cantonese Cuisine @ Grand Sanyod, Bangkok

2010-09-06T07:59:00.000-07:00

Chinese cuisine originated from the various regions of China and has become widespread in many other parts of the world, but most of them have been influenced by local ingredients, lifestyle and culture. For example, Korean Chinese cuisine is totally different from the original Chinese cuisine, but not Thai Chinese cuisine. Thai Chinese cuisine maintains most of the original cuisine ‘soul’, and even enhances the quality of the Chinese cuisine.

This restaurant is not in my itinerary, we have found this restaurant by accidentally. But surprisingly, not any single dish can get negative criticized so far, and this fabulous meal is considered a good deal instead, l strongly recommend this restaurant when you visit Bangkok. The story was, at first, we planned to go to Yaowarat (Chinatown) to have our dinner as our first meal in Bangkok. But, we were really tired and hungry after the long journey; since the restaurant is located just next to the hotel, we decided to give it a try, and we were satisfied with this New Year eve’s meal.

Fish Maw Soup, 300batt – 700batt
Fish Maw – actually is just the air bladder of large fish, but it plays an important role as one of the luxury ingredients in Chinese cuisine. In Thailand, due to the geographical advantage, she is abundant with fish maw. Therefore fish maw soup is a pretty common dish in Bangkok; you will find it year round and even served by a number of street vendors. But, this doesn’t mean you can find quality fish maw soup easily.

The fish maw soup they served was wonderful. This stock is simply rich, thick… and the ingredients are very fresh and the fish maw was provided in generous. What a valuable foodstuff, which rich in collagen protein… fantastic, a must try dish!

Deep fried shrimp ball topped w mustard leaf, 150batt – 300batt

Personally, I like this shrimp ball, the ball is bouncy and rich in seafood flavour. It absorbs the sweetness of the mustard leaf. With every bite, you can taste the juice, which is full in flavour.

Pork leg stuffed with ham and Char Siu, 150batt – 300batt
Pork leg stuffed with ham – a skilful dish, in Malaysia, you might only have the chances to taste it in banquet (as the chef needs to spend a lot of time and efforts to prepare this dish, and they only serve when ordered in big quantity). But, you can find this dish ready at most of the Thai Chinese restaurant. Does it mean that they are more appreciating the traditional Chinese dishes?

Seafood fried kuay teow, 70batt – 200batt
Our meal had complemented with this strong ‘wok hei’ seafood fried kway teow. Nevertheless, as mentioned earlier, there were more great dishes to try, like grilled duck, homemade egg noodles with goose leg in hot pot (we have ordered, but sold out), wonton, hae guen (fried baked shrimp cake). Oh! Maybe one time visit is not enough to try all these great dishes.

The restaurant is no easy to be found as it is located in the alley, but is definitely worth to visit.

1/F The Elegant Court 88 Building,
Soi Jarasvieng,
North Sathorn Rd., Bangrak,
Bangkok, 10500, Thailand
Tel: +66 2630 9200-1

Good Deal @ Elegance Suite Hotel, Bangkok

2010-08-31T01:52:00.000-07:00

I love to plan my family vocation trip, but, I always facing a issue - high hotel accomodation cost. Last year, KH and my family decided to celebrate our 2010 New Year at Bangkok. So, five of us flied to Bangkok on 31st Dec 2009 and stayed at Elegance Suite Hotel, Bangkok; which I believe is a pretty good deal we had make. We spent about SGD629.55 for 3 junior suites, 3 nights. It means SGD69.95 for a junior suite per night (even includes breakfast), is it unbelievable good deal in such a peak period.

All the rooms are in the well-appointed suites and it offers a range of amenities to ensure a relaxing stay. You can’t imagine that you even can enjoy Thai massage in your room. As all the massagers are stationed at the opposite of the hotel, and they will serve you at your room after you make arrangement with the hotel staff. It sounds good as a 3 stars hotel, and worth for money as the hotel is located at the Silom area (where is home of Bangkok's top luxury hotels). Besides that, we were satisfied with the location as this hotel is located near the Chao Praya River, within walking distance of Silom Road and Saphan Taksin Skytrain Station.

That night, we went to find a space on the river near Saphan Taksin, where there is an incredible fireworks display lights up the night at midnight.

Mutton bone marrow stew

2010-08-27T00:10:00.000-07:00

‘Dear, they have mutton bone marrow stew, do you want?’ KH

‘Of course.’ I said.

‘Ok, we order a little bit for tasting. But, do you know how to eat?’ KH.

‘Don’t worry, it shouldn’t be too difficult.’

I have mentioned many times in front of KH that I am keen to try the mutton bone marrow stew after I have read an article by a famous foodie (蔡澜). So we were so excited when we noticed that the Indian food stall have provided this dish.

I was completely clueless when the red mutton bones, which stewed in a spicy sweet chilli, tomato, a little cabbage and mutton stock, arrived with a useless fork in front of me. Since the fork was useless, I found myself clumsily in handling this sticky and slippery bone by my hands. I picked up the bone, sucked it and tapped it repeatedly, tuk! tuk! tuk! ... tuk!tuk!tuk! Finally the buttery marrow slid out.

This greyish brown matter is soft and smooth; you can have it by spread on the toast. It tastes wonderful but not everyone can accept it, for instance KH totally can’t accept it at all. But still, I suggest you to try once before you come to conclusion. (And always remember not to wear in white when you are trying this dish, hahah)

Tuk! tuk! tuk! after fighting hard with my bone marrow, I went home with red-stained fingers, a ruined shirt and a feeling of happy.

My recipe: Steamed chicken wing with salted egg

2010-08-21T08:14:00.000-07:00

Since I was busy in preparing my exam, I didn’t cook for quite a long time. This is the first dish I would like to share with you – as it is a simple and delightful dish. I must admit the idea for this dish came from one of the contestant of a Singapore cooking show (Wonder Chef, 我要当食神) – when I saw him make it on TV it left quite an impression. I don’t have the original recipe, so this recipe is the result after testing and trying, hope that you will be inspired and create yours too.

Ingredients:

8 chicken wings mid section (you can use wing drumette too)

1 salted egg

3 heaped tbsp shredded ginger (depends on your preference, but more is better)

3 heaped tbsp shredded garlic (depends on your preference, but more is better)

Bundle of coriander, cut it to ½ inch

1 tbsp of Chinese cooking wine

½ tbsp of sesame oil

½ tsp of soy sauce
Pinch of salt and pepper (control the amount of salt as you have salted egg)

Marinate the chicken wings with sesame oil, soy sauce and pepper for 15 minutes. Put the salted egg yolk in the centre of the chicken wings.

Put all the gingers and garlic on top of the chicken wings.

Follow by putting coriander stem on top of the garlic and ginger.

Pour in the Chinese cooking wine and salted egg white evenly, and steam for 15 minutes over medium flame.

Dang! Put the rest of the coriander and serve it in hot.

This is a rather soupy dish, so I can enjoy the soup while I am enjoying the chicken wings. Remember having the chicken wing with all the ingredients (like garlic, ginger, and coriander) especially the salted egg yolk, as it enhances the chicken wings.

Hokkien Mee @ Kim Lian Kee, Chinatown KL

2010-08-18T08:50:00.000-07:00

While we were waiting for our bus at Pudu Raya, we rushed to the Kim Lian Kee, Chinatown to having Hokkien Mee(Hokkien Noodles) as last meal at Kuala Lumpur. This is definitely not our 1st time having Hokkien Mee at Kim Lian Kee, and we never forget how tasty it was when we have had it in our 1st time. Since then, having Hokkien Mee at Kim Lian Kee is a must in my Kuala Lumpur’s itinerary.

Huh? It is just a plate of noodles, what’s the big deal for it? I can forgive you as you haven’t tried yet, but go for it at least once in your life, and you will fall in love with it (I hope so).

Let me brief you in short, although you can find Hokkien Mee elsewhere, but KL Hokkien Mee is an authentic version, which I have tried before when I was young. What is authentic Hokkien Mee? As an authentic Hokkien Mee, 1st of all, the noodles must be ‘Hokkien noodles’ which they are made without the use of preservatives, colouring and alkaline additives. Normally, these firm and smooth noodles are thicker and rounded.

Second, a good Hokkien Mee can’t be presented without pork lard. Pork lard is a key ingredient in cooking Hokkien Mee, Hokkien mee without pork lard - the dish will lost its soul.

Third, a quality stock boiled from big pork bones, chicken, prawn head or flat fish. The skilful cook will simmer the mee with this quality stock, dark sauce, pork lard bits and flat fish bits; stir it until each of the mee can absorb the stock evenly. So, how can you resist from the temptation, as the mee is so flavoursome.

All of the above is trying to describe my previous experience at Kim Lian Kee, but not this time. I was disappointed as it didn’t reach its standard at all. Sigh, hope that they can regain their quality in my next visit; otherwise, I need to look for new place for my Hokkien mee. Do you know where to find quality Hokkien Mee at KL? I am appreciated that if you willing leave me a comment for Hokkien mee recommendation.

金莲记 Restaurant Kim Lian Kee
49-51, Jalan Petaling, 55100 Kuala Lumpur
03-2032 4984
Business hours: 5pm to 5am
Close: Wednesday

Chinese Cuisine @ Restaurant Oversea, KL

2010-08-13T12:52:00.000-07:00

Our last stop at Kuala Lumpur – Oversea Restaurant, the restaurant is famous for fine contemporary Chinese cuisine which emphasis on Cantonese cuisine. The group has 7 branches in Malaysia, and we went to the one which located at Jalan Imbi, Kuala Lumpur.

When you are at Oversea Restaurant, don't forget to order their signature dish - Char Siu. Do you see that the char siu is in such big chunk foam? They are using pork belly instead of lean meat, honey instead of char siu sauce. With every big bite, the juice will burst out in your mouth. Mmm… or should I say the lard melt in your mouth. Anyway, the taste is heavenly, you can’t imagine the skin is so crispy and yet the meat is tender and juicy with a slight of honey fragrant. So, if you plan to visit this restaurant, don’t forget to order this, is a must try dish.

Char Siu, RM50

Is it too expensive? RM50 for the char siu, hmm… but it is worth for.

Signature-dish - Dark Sauce Big Head Prawn, RM144

The next main course was Dark Sauce Big Head Prawn, another signature dish. The prawns were pretty big, and were cut into half. When the dish was presented, every prawn was coated by the caramelised soy sauce which was so rich and thick. It made the prawns tasted extremely scrumptious.

I prefer to have the prawn head as it was filled with roe, which resembled half boiled eggs yoke.

Oops! forget to take photo before sucked in all the roe, it is yummy!!

House Specialty Tofu and hairy gourd, RM28

Another popular dish which you shouldn’t miss, this dish was simple and yet delicious. The tofu was handmade by restaurant. The tofu was so smooth and silken until you could feel it slipping down your back of your mouth and down your throat. Perfect!

Steamed Soon Hork, RM144

Soon hork - a fresh water type fish, it only be graded A when it is big enough. We were happy with this steamed Soon Hork as the meat is solid and bouncy, which means the fish was big and fresh enough. The gravy appeared to be plain old soy sauce, it enhanced the freshness of the fish – double thumbs up!

Claypot sliced pork belly with salted fish, RM18

Warning! Ask for more rice before you having the Claypot sliced pork belly with salted fish, another signature dish at Oversea. With the dried chilli and salted fish, this thinly sliced pork belly goes well with white rice as the sauce is so savoury.

Spinach in broth, RM25

Fried Roll Stuffed with Sweet Corn Fish Meat and Chicken Slice, free

With the cut-out voucher, we entitled to enjoy it for free.

Coconut Jelly, RM6.50

We completed our meal with the dessert – coconut jelly. It is enjoyable after you had such a heavy meal.

All in all, although the meal cost us about RM550 for 8 persons (a bit expensive), but we all were satisfied with the meal. This is a restaurant which you should visit at least once if you are craving for Chinese cuisine.

Tips for having a good meal:
1) make the reservation before you go as it is always full house
2) some of the food need to order 1 day in advance, like double boiled soup
3) subscribe their website, as they will offer your free dishes
4) ask for captain’s advise, as some dishes you won’t find in the menu

Overseas Restaurant
84 - 88 , Jalan Imbi
Kuala Lumpur
Tel No: 03 - 2148 7567
(Non Halal)

Klang Bak Kut Teh @ Seng Huat Bak Kut Teh, Klang

2010-08-10T01:22:00.000-07:00

I longed for the Klang bak kut teh so long since I gathered the information from the book by a famous foodie (蔡澜) saying that Klang Bak Kut Teh is originated from the restaurant, where is under the bridge (the location is next to a pedestrian bridge, not really under it as I thought.). Since we were in Kuala Lumpur, we woke up in an early morning and rushed to Klang to have Bak kut teh as our breakfast.

Bak Kut Teh, what is bak kut teh? It literally translates as ‘meat bone tea’, put it in a simply word; it means a lot of meaty pork ribs simmered in a complex broth of herbs and spices (like star anise, cinnamon, cloves, dang gui, fennel seeds and plenty of garlic) for hours and having the meal with chinese tea. You can find this famous dish in Singapore and Malaysia, especially, in Klang. According to history, Bak Kut Teh is originally from Klang, as the dish is reported to supplement the scarce diet of port coolies and as a tonic to boost their health.

The owner is so busy in preparing bak kut teh.

This is my first time to see that the kettle of boiling water is placing on top of gas stove to refill the teapots. We have chosen tie guan yin to balance from the greasy meal.

Instead of white rice, they served the rice with lots of flavor from the deep fried shallots in it; it’s so flavorful and rich of fragrant.

We ordered a variety of pork’s parts for a scrumptious bak kut teh meal.

Pork’s Shoulder lean
The pork’s shoulder lean is tender and not dry hard at all, must try

Pork’s belly

Pork’s Hock
I like the soft and slippery fat around it; I believe you would love it if you are the pork’s hock lover.

Pork’s Rib
The meat is actually really tender like pulled pork, the meat just shreds away easily from the bone.

Pork’s Intestines
I love the intestines, which is crispy and chewy. It is clean and odorless, perfect. Must try if you willing to. :)

This is my first time to have Klang Bak Kut Teh at Klang, it is definitely different with the bak kut teh I have tried before in Singapore or even Johor Bahru. Compare with the Bak Kut Teh I tried before, it is not so overpowering by the herbs. The dominant flavours are salty sweetness from the soy sauce, licorice, and a slight of bitterness from the herbs. It is extremely aromatic with rich and bold flavour; you can drink the soup by itself.

Overall, I can accept the Seng Huat Bak Kut Teh even though it is sweeter, but there’s one thing I am not sure though – is Seng Huat, the restaurant recommended by the foodie蔡澜? Because the writer mentioned in his article that the soup is limited and is not refillable, but they refilled the soup for us. So if you have the answer, please drop me a comment and I will plan a trip to Klang again. Thanks!

Turkish cuisine @ Istanbul Café at Pavilion, KL

2010-08-06T03:55:00.000-07:00

We seldom have chance to try the turkey cuisine, so it’s a unique dining experience for us in this KL trip. We found exotic offerings of the well-renowned Turkish cuisine at this Istanbul café, Pavilion Kuala Lumpur.

The cafe is in open space and rather empty, with only a few tables, seats and sofa, the ambience is relax and comfortable; but as soon as we walked into the cafe we felt lost. We don’t know what to order as the menu didn’t show the picture. Luckily, the waitress was great – very helpful and willing to describe the products and pricing in detail. She showed us the sample of some popular dishes, and we pinpointed to ordering, isn’t it interesting?

The Imam’s Favourite – Imam Bayildi (literally, "the imam fainted"), RM19.90

One of the most notable Turkish olive oil dishes, braised eggplant stuffed with onion, garlic and tomatoes. The name is supposedly derives from a tale, a Turkish - Imam, who fainted at the cost of the ingredients or the amount of oil used to cook it. As we were not Imam, we didn’t fainted when the dishes presented, hahahah, but anyway, it tastes good.

Shepherd Salad – Coban Salata, RM19.90

Salad with chopped tomatoes, spring onions, cucumber, parsley, oregano, black olive, lemon juice & virgin olive oil, hmm… what a refreshing dishes!

Acili Antep Ezme – Hot Antep Dip, RM12.90

Antep style spicy tomatoes dip with pomegranates

Chick Pea Dip – Humus, RM19.90

Mashed chick pea toasted with tahina, garlic and served with Turkish mixed herbs oil together with chopped parsley.

Lavas Bread, RM9.90

All the dips taste good with lavas bread.

Turkish Traditional Dessert with walnut – Baklava RM19.90

Baklava is a rich, sweet pastry made of layers of phyllo pastry filled with chopped walnut and pistachio sweetened with sugar syrup. Oh, it is sooo sweet, and goes well with the bitter coffee.

Kunefe, RM24.90

Kunefe is a Arabic sweet made of very fine vermicelli -like pastry, came with cream cheese with pistachio and milk cream. This is a chef recommendation dessert, worth to try :)

Turkish coffee, RM9.90

Since we are having Turkish cuisine, how can we miss out the Turkish coffee? It goes well with the Turkish desserts (as the dessert is too sweet). Turkish coffee is coffee prepared by boiling finely powdered roast coffee beans in a pot, possibly with sugar, and serving it into a cup. As all of the coffee in the pot is poured into cups, but not all of it is drunk, a thick layer of sludgy grounds will be left behind at the bottom of the cup. Share with you the tale behind the Turkish coffee, the grounds left after drinking Turkish coffee can also be used for fortune-telling, is a mystical experience.

In conclusion, Turkish Cuisine is always a pleasant surprise for the visitor, and I am enjoying this exotic dining experience, but it costs us RM197.78 in total for 6 persons, quite expensive experience.

Istanbul Café
Lot No: 6.35.00, Level 6
Pavilion Shopping Centre
Jalan Bukit Bintang, KL
Tel: 03-2142 4000

Claypot crab vermicelli (螃蟹冬粉) @ 螃蟹师傅

2010-07-30T17:54:00.000-07:00

When you have a serious crab craving but looking for something new to inspire your taste bud, maybe this piping hot claypot crab vermicelli is another good option to you. In Singapore, you can find this dish at most of the (Tze Char) stalls in kopitiams all over Singapore. And I would like to have my crab vermicelli at this Tze Char stall – 螃蟹师傅, since they named themselves as crab master.

the taste will excite you as much as the presentation.

Dang! You will find a lot of crab paste in the vermicelli when you remove the crab shell, they like gem to me :)

This dish comes with at least a whole crab in it, but that is actually not the main role. The best part of this dish is the vermicelli (冬粉) that the crab comes with. First, the chef stir-heat the ginger, cloves of garlic, leak till they are fragrant add in other seasonings and little water, it then goes into a covered claypot with the crab.

By a low fire, the crab starts sweating, and its juices slowly seep into the vermicelli and infusing it with its natural sweetness. As a result, all the goodness goes into the vermicelli which is particularly good at soaking up all the flavors. Then, the chef also throws in spring onion or coriander to enhance the fragrant. When you take off the lid, the first thing that hits you is the whiff of its perfume and the crab paste as decoration.

Every bite is full of the crab paste and vermicelli is so ‘juicy’ and tasty, you can taste the crab’s sweetness in every single vermicelli. Satisfied…

Yum Cha @ New Hong Kong Restaurant, JB

2010-07-28T08:56:00.000-07:00

Yum Cha is an integral part of Cantonese’s culinay culture which should be proud of. In Cantonese, yum cha means “drink tea”, and is a dining experience which involves drinking Chinese tea and eating dim sum dishes. Dim sum is a variety of small dishes; they can be steamed or fried, savoury or sweet and maybe tradition or fusion. They are usually tiny and will be served as three to four pieces in one dish. Because of the small portions people can try a wide variety of food.

Although you can yum cha at the noon time (as brunch or afternoon tea), but I like to yum cha in the morning. Just imaging early in the morning, all family members gather at the restaurant enjoying dim sum dishes and tea while chit chat with each other. Nothing is more happiness than this, isn’t?
We decided to yum cha at New Hong Kong Restaurant, which located near to Lido Beach and offer the traditional dim sum in a-la-carte.

Early in the morning, don’t be surprised by the crowd, they are yum cha supporter too.

Caution!! The pictures below might cause you drooling.

Crab Meat Dumpling Soup (灌汤饺) , RM 6.00

Hai Kau(虾饺), RM5.50

Steamed Seafood Dumpling (墨汁海鲜饺), RM5.50

Siew Mai(烧卖), RM4.50

Beancurd Roll (鲜竹卷), RM3.50

Chicken Feet (凤爪), RM3.50

The girl is preparing the wok fried carrot cake.

Wok Fried Carrot cake (罗卜糕), RM9.00

Do you see the filling? It contains dried shrimp, Chinese sausage, carrot slice, etc.

Char Siew Cheong Fun(叉烧肠粉), RM7.00

Nyonya Dumpling(娘惹棕), RM5.24

Warning: Don’t order too many dim sums at once, as you can pick up what you see from the trolley (the restaurant still provide the dim sum with dim sum wheeled around on trolleys)

Depending on what you have ordered, this filling meal cost us around RM120 for 6 persons. As the restaurant is located near to the JB checkpoint, can be my last stop before go back to Singapore. Do you want to join me? Let’s us yum cha this weekend, hahaha...

New Hong Kong Restaurant
Address: 69A, B, C, Jalan Ibrahim Sultan,
80300 Johor Bahru
Tel: 607-2222608

Opening Hours:
Mon- Sat: 11am – 8.30pm
Sun: 9am – 8.30pm (Dim Sum tends to be sold out by 1.00pm)

Peranakan Cuisine @ Novena Peranakan Cuisine

2010-07-27T08:32:00.000-07:00

I first spotted Novena Peranakan Cuisine while I am having WhitleyRoad big prawn noodles at the next door. I wasn’t sure what to expect, but being a nonya food lover I had to investigate.

I enjoyed the homey ambience and friendly service when I savour my 2 persons set lunch.

The 2 persons set meal consist with 3 dishes, a drink and dessert; you can choose the combination you want. We have chosen a ayam buah keluak, assam pedas fish meat and sambal kang kong as our meal combination. This scrumptious meal only cost us around S$30, really ‘cheap and plentiful’.

Ayam Buah Keluak

Ayam buah keluak is a unique dish in peranakan cuisine; but not everyone can accept the flavour of the ‘keluak’ nut. But do you know that ayam buah keluak isn’t a simple dish to make? First you need to scrub clean every nut and soak it for at least a day in water with assam skin. Chop off one end of the nut and scoop the black paste out and mix it with minced chicken and spices. And stuff the buah keluak meat paste back into the empty nut shells. Finally, boiled the stuffed nuts, chicken and rempah until the sauce thickens before present it. This is what we have, and it is ‘adventure’ enough when we try to tasting the paste (as the paste might taste bitter if they didn’t handle well). Hmm… although I can’t say their ayam keluak is the best, but definitely, is one of the best I have tried in Singapore.

Assam Pedas Fish Meat, what an appetizing dish! Bring on rice...

Sambal Kang Kong

Cendol, is definitely is a perfect ending for our meal, but, is it too little? There’s always stomach for dessert although I am so full. hahahah

Address: 273 Thomson Road #01-02
Novena Garden, Singapore

Opening Hours
Daily: 11.30am – 3pm, 5.30pm – 10pm
Tel: +65 6256 1430

Prawn noodles @ Whitley Road Big Prawn Mee

2010-07-25T22:52:00.000-07:00

Eating is a key to the faculty of memory. You might forget a lot of things but still remember the flavour you have tasted before. Prawn noodles is one of the key to me, the flavour of the soup will keep remind me the happiness in my childhood. So, although prawn noodles is not one of my most favourite food, but I will be attracted by the Prawn noodles stall or restaurant.

One day, when I and KH were on our way to Novena MRT station, we have been attracted by the crowded of the restaurant. “Wow! Is prawn noodles.” “No, dear, is big prawn noodles, do you want to try?”KH. “Why not? Let’s see how good it is.”

This is what I ordered, $4 prawn noodles in soup, which came with 2 middle size prawns which has sliced into half. The broth is thick enough, brimming with overpowering flavour of prawn and pork bone, and I finish all of it. But, unfortunately, the prawns seem like a bit ‘tasteless’, does it overcook? Or the broth is ‘over tasting’? I can’t figure out the truth, only will come back for the broth.

This is what KH ordered, Dry prawn noodles with Pig’s tail.

Could you see that? We noticed that the prawn noodles with pig’s tail only came with 1 big prawn and 1 middle size prawn which has sliced into half. If you are keen for the big prawn, maybe you should order the big prawn noodles without the Pig’s tail, liver or so on.

Besides Prawn noodles, we also ordered Ngioh Hiang, nothing particular, a common snacks.

It's sad that I am not satisfied by the prawn noodles here. Nothing wrong then, it just not the same flavour as I expected for; maybe I should try the prawn noodles at Wah Kee for comparison, hope to find the same flavour I have tasted before. Do you find the key of your faculty of memory?

Whitley Road Big Prawn Mee
Add: 273 Thomson Road
#01-03A, Novena Garden
(open daily from 7am to 10pm)
Tel: 62544258

Singapore Food Festival 2010 – Clarke Quay Food Street

2010-07-20T05:49:00.000-07:00

One of the major events of Singapore Food Festival is started on the last Friday (16 July). Since the theme of the year is Chinese Dialect food. Over 30 famous food stalls, eateries and caterers are banding together to create a long feast bursting with local flavours, and serving from their snacks to dishes served on festival.

I can’t post for all the stalls, but I would like to share some of the snacks and food, which I find is unique and special.

Can’t escape from the Hainanese Chicken rice’s temptation (eventhough it looks common), but it tastes really yummy. The rice is served in an early version style, rice had compacted into balls, and they are called rice treasure (饭珍). In the past, the rice is painstakingly shaped into balls with the bare hands before it grows cold because it needed to be kept warm from the time it was cooked until mealtime for labourers. Today, rice balls are appreciated more as a novelty than anything else.

Hainanese snacks - San jiao Guo (三角粿)，Xi Guo（喜粿）Ya guo （椰粿）(from left to right)

They looked familiar, but they are different in taste with normal snacks you found in the market. The main ingredient is coconut flakes; you can find coconut flakes and peanut inside in the san jiao guo and xi guo, mixed with a bit of ginger flavour. I have been told that these kind of guos only been served as gift to relatives when baby in the full month celebration or in festival occasions like Chinese New Year. So, try it if you been there.

Hokkien cuisine- Popiah

You will find more than 1 hokkien cuisine in the event, but, I highly recommend the popiah. I am touched when I saw they prepare the popiah skin by hand in front of the stall. I am attracted by her fluid, skilful movements, the popiah skin is strong enough to be cooked without breaking up. You will know how good it tastes once you savour it.

Another Hokkien dish I would recommend is - Traditional Hokkien Tapioca Roll (粉粿) from Gim Tim. Don’t be misleading by it’s looked as it is really worth to try; it has a great texture and kept bouncing when you chewed. Thumb up when you taste the tapioca roll with chilli and dried shrimp.

Boiled Sour Pig Trotter in Cantonese style by Gim Tim (left), Hakka Braised Vinegar Pork by Linda’s Kitchen (right)

It’s interesting to see that the same dish has been presented by different dialects. As a well known Cantonese cuisine, the boiled sour pig trotter using the trotter, black vinegar, ginger and rock sugar as main ingredient. It originally made for post-pregnancy woman to work back their health.

At the same time, you will find that Hakka Braised Vinegar Pork (Hakka cuisine) also using the trotter, pork belly, sugar as main ingredients but white vinegar and garlic (instead of black vinegar and ginger) as main flavour and add on dried chilli, radish to enhance. Similar ingredients but different style, it is worth to try both and compare. (After tasting, I find out that the radish is the most delightful)

I have missed the cold crab from Tian Jin Hai, maybe would visit the restaurant after this event.

Chi Kak Kueh (鼠壳粿)

Kuehs and snacks has showed their sincere by presenting Chi Kak Kueh for the event. What is Chi Kak kueh? Chi Kak Kueh also known as black kueh, the skin is made up of rice flour and the juice from a kind of special Chinese herbs called ‘Chi Kak leave’, which is known to avoid digestion and help to break down fats. The filling is made of red bean paste, peanut and sesame. Besides that, I have been told that they only bought this Chinese herb from China once a year and Chi Kak kueh only offer during Chinese New Year. Just for this reason, is worth to try.

zhu du tang (猪肚汤), Suan pan zi（算盘子）and Red-wine chicken（红糟鸡）(from left to right)

Kew Garden Restaurant is known for being one of the few Hakka restaurants remaining in Singapore. This time, besides serving Hakka specialty like Zhu du tang, suan pan zi and Red-wine chicken; they also presented a rarely snack – hei dou gao. It’s pity that I have missed it due to budget concern; leave me a comment if you have tried.

Besides Chinese dialects food, you also can find satay, rojak and Indian food in the event. And, I choose durian pancake from four seasons to complete my meal. Overall, I am satisfied with the new dishes I have tried.

Singapore Food Festival 2010 – Chinese Dialect Food in Singapore

2010-07-14T21:16:00.000-07:00

Back to Singapore, Singapore Food Festival is coming soon. This year, the theme of the event is Chinese Dialect specialty dishes in Singapore.

In Singapore, the Chinese are grouped according to their respective ancestral groups – who made their way to Singapore from different parts of China. You can find the different communities like Cantonese, Hokkien, Teochew, Hainanse and Hakka. All the communities have different language, cultural traditions and most importantly cuisine. You can find their own specialty dishes according to their community, for instance, Hainanese pork chop and Hainanese chicken rice as Hainanese cuisine; mee sua and braised kong bak pau as hokkien cuisine; braised duck as Teochew cuisine; and abocus seeds as Hakka cuisine.

From 16 July onwards, there are several major events which you shouldn’t miss;
1) Clarke Quay Food Street
Date: 16-24 July (4pm to 11pm)
Location: Read Bridge Road, free entry
Highlight: 30 different restaurants will participate and present the different Chinese delicacies.

2) Singapore Chinese Street Dialect Snacks
Date: 16-25 July (4pm-11pm)
Location: Clifford Square, Central's River Promenade and Merlion Park, Free admission
Highlight: Traditional street entertainment and olden-day snacks

3) Singapore Chinese Dialect Tingkat Cruise
Date: 16-25 July (4pm to 10pm)
Location: Merlion Park, $35 per person
Highlight: Relax with a 45-minute cruise and a tingkat meal; you get to keep the tiffin carrier as door gift.

4) Singapore Chinese Dialect Heritage Feast
Date: 25 July (5pm to 10pm)
Location: Clarke Quay Read Bridge, S$38 for adults, S$22 for children
Highlight: Buffet of more than 108 dishes from the five major dialect groups, buy tickets online at www.singaporefoodfestival.com.sg

5) Makansutra SFF Culinary Master Classes
Date: 17-25 July
Location: A various location, from S$55 onwards
Highlight: Legendary chefs skilled in specific dialect group dishes have been singled out to give hands-on classes and demonstrations

I am ready and prepare myself to some of the events, how about you? See you tomorrow on the Singapore Food Festival opening :).

Penang trip – Day 3: Seafood feast at Bagan Prawn seafood village, Bukit Tambun

2010-07-13T10:13:00.000-07:00

We left Balik Pulau in a rush, and drove to our next destination at the other side of Penang – Bukit Tambun for our seafood feast. What? Bukit Tambun!!! Yes, Bukit Tambun - the small fishing village which located at the south of Penang mainland; even myself also can’t believe how crazy we are as we really drive the entire Penang in a day (we drove from the Penang island to Penang mainland). Hahahah…

Swettenham Pier

Instead of crossing Penang Bridge, we crossed the island by cross-channel ferry services.

Under the blue, my mood was high. :O

There is a wide variety of seafood to choose from; hmm… what should we have for today?

There are a lot of photos and articles which show how famous the restaurant is.

The restaurant dining area is floating on the river bank, we were enjoyed our dinner with beautiful sunset scene.

Does it look like a postcard?

Back to the table, let start the feast with “Buah Kedondong” plum juice, this cool juice had given us a ‘kick’ and spiced up our appetite.

Boiled Octopus 'Arms'

I hope I didn’t translate wrongly, I didn’t put octopus as this is a whole plate of octopus arms, I can’t find the other part of octopus. And until now I still wondering how they provide this dish. This is a pretty simple but unique dish, they just boiled the octopus arms without any redundant sauce. At first, I thought it will be tasteless, but it’s so crunchy, chewy, and … ‘sweet’. You can just chew it and taste the original ‘seafood sweetness’ and value is added when you dipped with their chilli sauce. This is a must have dish. ^^

Boiled combshell

Another new dish, boiled combshell, or thik teng, and it looks like alien to me. You need to use the toothpick to poke out the meat, it is fun in poking but it’s not to my liking. As a food adventurer, you must try if you didn’t try before and it goes well with chilli sauce.

Another surprise, sweet sour mantis shrimp, do you see this sea creature before? They are called xia gu(虾蛄) in mandarin, in cantonese cuisine, mantis shrimp is a popular dish known as "pissing shrimp" (攋尿蝦). I can’t find it at my hometown (hmm… I mean JB), and normally, we only can find its relative – crayfish at JB (please enlighten me if you know where to find mantis shrimp at JB). Although it named shrimp, but their flesh is closer to that of lobsters than that of shrimp, and like lobsters, their shells are quite hard and require some pressure to crack. Must try.

Chilli Crab

Steam Pomfret

Prawn village bean curd and ‘stuffing you tiao’

Compare to them, chilli crab and the rest seems like too common and nothing particular. Overall, I am satisfied with the seafood and the environment here. And that sums up my Penang trip, which is very much illustrated by food, food, and more food! I love Penang, KH, may I visit Penang in next year?

Address:
672, Bagan Bukit Tambun, 14100,
Simpang Ampar, SPS

Tel: +604-5880541

Business Hours:
12pm-3pm
5.30pm-11pm

Penang Trip - Day 3: Balik Pulau Penang Asam Laksa

2010-07-11T10:24:00.000-07:00

Since we were staying at Batu Ferringhi, as a food adventurer, we decide to take a drive the entire island of Penang. We were going to Balik Pulau, a town in the west central of the island. This small kampong is famous with durian and Asam Laksa, and we were hunting for – Penang Asam Laksa!

On our journey to Balik Pulau, we enjoyed the scene of the entire Batu Ferringhi beach

View from a hill, which located at the entrance of a famous tropical fruit farm at Teluk Bahang, which possesses more than 200 species of fruits

Due to short of time, I can't visit the farm this time round, sigh. I promise I will visit the farm in the next Penang visit, and show you how many unique fruits they have.

After the long journey, finally we were there, Balik Pulau. Although we all were severe car-sick, but we still be able to smell this rice noodle from afar. The stall we have visited is the one of the famous stall in Balik Pulau, it is located at the coffeshop which beside the market and the junction of the road to the south (Bayan Lepas direction).

The Asam Laksa soup’s key ingredient is tamarind (assam) which gives the soup a sour taste and topped by the ingredients like mince mackeral fish, lemongrass, chilly, mint, pineapple slices, onion, prawn paste, cucumber, laksa flower and laksa leaves.

How does it tastes like? Hmm... honestly, it's always not enough to have one bowl only, it inspires your desire to have one more after the 1st bowl. It's hard to be fulled by this spicy and sour rice noodle.

Boss, one more please... I ordered my second bowl, siam laksa

Could you differentiate these two bowls of laksa? The picture below is the Siam laksa, which coconut milk is added, the soup is thicker and tastes less sour. Through the food tasting, I found out that I still prefer the original Asam Laksa to Siam Laksa, How about you?

You may wonder is it worth to having it after the long journey? Wait, because you haven’t tried the drink yet, another secret weapon of the shop - the freshly nutmeg drink with plum.

Don’t belittle this juice; you won’t forget the tangy taste once you have tried. It’s hard to find this juice elsewhere and it tastes totally different with the normal nutmeg juice (I highly recommend nutmeg drink with plum instead of nutmeg drink alone).

It’s pity that we were rushing to our next stop, so we didn’t have chances to explore this village. Hopefully, we can visit Balik Pulau in next durian season. If you are durian lover, try to come here during durian season (in July and October)

Address:
67, Main Road,
11000 Balik Pulau, Penang

Ps: If you are not staying at Batu Ferringhi, you could take the other route which is faster and shorter.

Bobby and June’s wedding banquet @ Park Royal, Penang @ 09-09-2009

2010-07-07T01:24:00.000-07:00

I’m finally getting to posting pictures from sister’s wedding. This was one of the most fun weddings I have ever attended. Everyone has put in their effort in preparing this grand banquet, and blessing the newly-married. On that night, the wedding banquet was brimming over with happiness.

Newly-married, my sister and her husband (Bobby).

The dinner started on time, and we are served for our 1st dish.

Parkroyal Eight Combination Platter

Shark’s fin Broth with Crabmeat & Bamboo Piths

Emperor’s Chicken

Fried Tiger Prawns with Butter Curry Leaf

Braised Black Mushrooms, Bailing Mushrooms & Abalone Mushrooms with Broccoli

Steamed Garoupa with Nyonya Style

Braised Jade Noodles with Seafood & Kai Lan

Banana Strudel with Vanilla Sauce

Wow surprise! When I tried the Park Royal speciality – Banana Strudel with vanilla sauce, this crispy banana strudel tastes enormously fascinating when it topped with vanilla sauce. So, don’t forget to order this dessert if you be there.

On that night, we were so high, dancing the whole night…

Penang trip - Day 1: Eden Seafood Village @ Batu Ferringhi (Part 4)

2010-07-05T04:18:00.000-07:00

After the Georgetown trishaw trip, we went back to our apartment which at Batu Ferringhi. Well, the Batu Ferringhi is well-known with 5 stars hotels and luxury villas by the stretch of sandy beach. But, can you believe it? We only spent RM200 for an apartment (3 rooms, 1 living room, 2 bathrooms and 1 kitchen) per night for 6 persons. It’s damn a good deal, saved a lot of money for a family holiday.

View from our apartment, can enjoy for sun, sea and sunset from the balcony.

Tonight, we are going to have a sumptuous at Eden restaurant – the restaurant view from balcony.

The restaurant is located at a walk able distance from apartment.

There are authentic cultural shows every night.

The ambience was high when some guests were performed on the stage.

Signature dish Chilli crab with bun (辣椒螃蟹), RM70

The main course - Chilli Crab is extremely awe-inspiring. It is more to nonya flavour, tastes totally different compare to Singapore signature Chilli Crab. It has ‘multiple’ tastes, besides spicy, you can taste sour, sweet at the same time, quite unique flavour ^^.

Share with you a story behind, a few years ago, I and KH didn't order this dish when the restaurant captain highly recommended, because we don’t believe this Chilli Crab can be better than Singapore Chilli Crab. But, I tell you what this crab is definitely better than the pepper crab we tried years ago. So, the moral behind the story - don't be stubborn and always accept the restaurant captain’s advice, because they know more than you.

Chef Special Fried Prawn (避风塘焗明虾), RM45

Mixed Vegetable, RM24

Fried Siput (海瓜子), RM40

The seafood meal is completed with bear, satisfied.

The 5 dishes and bear cost us RM335. Huh? 5 dishes, but you only post 4 dishes. Yes, 5 dishes, because I forgot to take photo of baked oysters before I finished it. I promise I won’t repeat the mistake, hmm, I try…

Eden Seafood village @ Batu Ferringhi
69-A, Jalan Batu Ferringhi,
11100 Batu Ferringhi,
Penang, Malaysia.
3:30 p.m. - 11.00 p.m

Penang trip – Day 1 in Georgetown, Penang (Part3)

2010-07-01T03:57:00.000-07:00

Actually I was looking for something refreshing to relieve my thirst until the trishaw passed by a sidewalk. I spotted the crowd lining up in front of a stall. Out of my curiosity, I decided to check it out. What I discovered was the famous Teochew Cendol!

So famous, even visited by Phua Chu Kang before ^^.

Well, this Teochew style cendol generally poured the brown sugar into the shaved ice, topped with the cendul and red beans. But what makes it so famous until the crowd lining up and standing with the bowl under the hot sun? I must say the brown sugar is great, the cendol is freshly made and the santan (coconut milk) is thick enough. You will taste a delicate fragrance, which it's hard to find nowadays. The cendol cost RM1.70 with this secret recipe after all, is worth to try!

Oops! I nearly finish it before I take photo, KH, could I have one more please?

Penang Road, Penang
5 minutes walk from KOMTAR
Off Penang Road, on Lebuh Keng Kwee.

There are 2 stalls; it is the one adjoining Joo Hooi Restaurant. The area can be a bit seedy, so take care when walking over from the Komtar Bus station.

Penang trip - Day 1 in Georgetown, Penang (Part 2): Penang City Tour

2010-06-28T07:04:00.000-07:00

I like Penang, people here are welcoming and food is scrumptious. Put it in a simply words, the place smelt wonderfully nostalgic.

We have spent RM 90 to hire 2 trishaws for 2 hours city trip. My trishaw rider is a great ‘tour guide’, he planned the itinerary, provide contemporary heritage interpretation, and stop at any point to allow me taking photo. Compare to him, my mum’s trishaw rider played Teresa Teng’s song along the journey, laughing.

Mum and brother enjoyed the trishaw trip in Georgetown.

St. George’s Church - the oldest Anglican church in Southeast Asia

Kapitan Keling Mosque - the most prominent historic mosque in Penang and features a dome-shaped minaret reflecting Moorish Islamic influence

Goddess of Mercy Temple - one of the oldest Chinese temples in Penang. It is flocked to by pilgrims and followers all year round, particularly on the first and fifteenth day of each lunar month

Leong San Tong Khoo Kongsi - richly ornamented carvings of the roofs, walls and pillars reflect the art and architecture of ancient China. Entrance fee RM5, worth for visit!

Queen Victoria Clock Tower - This 60-foot-high clock tower was presented to Penang by local millionaire, Cheah Chen Eok, in 1897 to commemorate the Diamond Jubilee of Queen Victoria.

It is worth to have a day trip for the unique architectural and cultural townscape, which you can’t find elsewhere. I highly recommend trishaw city tour, but always remember to negotiate the fare first before getting on a trishaw; it is advisable to hire them by the hours for extended sightseeing.

Penang tri - Day 1 in Georgetown, Penang (Part1): Heng Huat aka Lorong Selamat Char Kuay Teow

2010-06-24T18:25:00.000-07:00

All of my days, I would like to write something about Penang food. It was so excited when I was invited to my sister’s wedding In Penang. I grabbed the chance to realize my wishes, listed out the food and restaurant which I want to explore, hahah, have a sweet dream on that night.

The 1st stall I have explored is a famous char kuay teow stall, which located at Lorong Selamat. How famous she is, it can be told from how crowded the shop is. According to local, there are a lot of patrons from Kuala Lumpur during weekend, and it takes a long time to have a plate of char kuay teow. Therefore, it is allowed to order food from the other shop while you waiting char kuay teow (mentioned in the sighboard), what a thoughtful boss ^^.

Do you notice that the boss is using charcoal instead of gas? She is famous with her charcoal char kuay teow and her signature red hat.

This is what I ordered, spicy big prawn char kuay teow, RM8. Must try!!
Every time when I saw this photo, my mouth will full of saliva. So hungry as I still can feel the hot spicy kuay teow is dancing on the tongue, the sweetness of clam, the springy prawn, the egg's aroma...

PS: Please order some snack when you are waiting for your char kuay teow, before you have swallowed your tongue. I have ordered oyster omelette from the other shop.

Satisfied, when my meal is completed with dessert - ice cream ice kacang

Kafe Heng Huat 108 Lorong Selamat Penang
GPS Coordinates: N 5 25′ 02.0″ E 100 19′ 29.7″

2010-06-22T08:37:00.000-07:00

Hi there,

I am coming back to share my 'gluttonous' experience. Stay tuned for my new post.

International Buffet @ Ellenborough Market Cafe, Swissotel Merchant Court Singapore

2009-09-06T03:51:00.000-07:00

On a Saturday, we decided to have a lunch buffet, at a restaurant that I wished to go for long time. We were shocked to see so many foodies queuing at the entrance, and majority of them had already made reservation. KH scolded me why didn’t I make reservation as usual, but how would I know there were so many people sharing the same mind, wanting to eat the same food, at the same time, at the same place.

Ha, genius shares the same mind, Ellenborough Market Café was awarded for the Singapore Top Restaurants in 2008. There are a variety of foods as the restaurant provides including Straits Chinese, local and International cuisine. Under such a sunny day, we have been arranged to have our lunch outdoor (as the indoor seats were fully booked). Nevertheless, it’s an enjoyable experience to us as we were dining by the bank of the Singapore River with the nostalgic settings.

Now, let’s start!
Oyster omelette

I am first attracted by the aroma of the oyster omelette. A queue was formed when the cook started to cook the oyster omelette. The fragrance from the eggs and seafood made me drooling. Different with usual type of oyster omeIette I have before, they use bigger oysters. Does it taste better? Emm… I leave it to you to judge. Anyway, must try!

Nonya Laksa

The nonya laksa, another signature dishes of the restaurant; the gravy is perfectly thick, but the noodle is overcooked a little.

Left picture: Mushroom salad (top), Trio of bean (top), Shanghai salad (bottom), Fruit kerabu (bottom)
Right picture: Salad done by myself (Assort veges, fruit kerabu, sweet corns, herb vinaigrette)

I have been impressed by the salad, I seldom impressed by the salad in the buffet. To me, salad is just too common. But, I would like to recommend the fruit kerabu and you can prepare your own salad by using the salad utensil at the salad bar. It’s refreshing to have salad before you have buffet.

Ayam buah keluak (left top), Nonya chap chye (right top), Babi chin (left bottom), Nonya chilli (middle bottom), Kuih tie pie (right bottom)

There is a nonya food bar at the other corner of the restaurant, and don’t miss it!
Kuih dadar (left top), Crispy sweet potatoes (right top), Durian penget (bottom)

These are the most luscious desserts in the restaurant (I meant to me), which you should not miss, especially the durian penget!

Longan in syrup

Left picture: Ah Bolling (left top) , Foo Cho Pak Kor (right top), Pulut hitam served with coconut milk (bottom) Right picture: Bubur chacha (top), White fungal with papaya (left bottom), Cheng teng (right bottom)

There are a lot of soup desserts, but don’t miss the longan in syrup and pulut hitam served with coconut milk.

Assort. cakes

I have completed my meal with assorted of cakes and a cup of coffee. Among the cakes, don’t miss the banana cake with sweet corns and pistachio (right at the bottom), it’s pretty nice!

You might wonder why the main courses have not appeared … Yes, it is a lunch buffet, but I do not try all. If they are not worth to be in my stomach, they are not worth to be here :)

Taiwanese street snack - Shi Lin night market at City Square, JB

2009-08-30T05:36:00.000-07:00

Huh? Don’t tell me that you are going to recommend the Shi Lin Taiwanese snack stall? They can be found easily in most of the Singapore Shopping Mall. And I don’t think there’s any difference between them.

Yeah, that’s my first impression. To me, the Shi Lin’s street snack franchise only brought in the Taiwan’s street snack culture but not the food standard. That’s why I didn’t try it since the 1ST day it operating at City Square, JB though the business is good every time I pass by. But, HS told me that this stall is quite different, should give it a try.

Well… ok, based on the food adventure spirit, I ordered the XXL Crispy Chicken, Seafood Tempura and Handmade Oyster Mee Suan.

XXL Crispy Chicken, RM6.50

Do you notice the difference? The XXL Crispy Chicken, likes its name, is in a big chunk like what I got in Taiwan. In Singapore, the Crispy Chicken has been cut to mouth-bite size for customers’ convenience. Maybe it’s important to care about the convenience, but at the same time it might lose the uniqueness of the food. Trust me, it tastes better when you consume the big chunk of crispy chicken. The breast meat actually tastes quite nice as it is piping hot, juicy and yet crispy, hmm…… has a chickeny taste to it. Must try!

Seafood tempura, RM4.00

Hmm… … tastes like fish cake, chewy with five-flavored powder, another authentic Taiwan’s street snack.

Handmade Oyster Mee Suan, RM 6.00

Yes, you will get what you see, there are big oysters when you ordered the handmade oyster mee suan. But… hmm… …. Unfortunately, KH had diarrhoea after having this, can’t give any comments about the oyster hygiene standard. Maybe that’s personal experience; you still can give it a try if you have a strong stomach.

Anyway, to those who are interested for the food, you can find this food stall at B1, City Square, JB. It is located opposite of the SDS restaurant.