Live to Eat

Yong Tat Seafood

2011-05-18T21:55:00.000+08:00

Apology for the long silence. For those who has been wondering if I have given up food, hell no I am going to quit eating. The long silence is due to the fact that I have been traveling for the last few weekends fulfilling my duty as a good foodguide the best I could. I have got visitors for the last few weeks.

The first post after the long break gotta be Yong Tat. It has always been one of my favorite seafood restaurants in Klang. Since it is located pretty far from anywhere, I do not frequent the place as much as I would love to. Nevertheless, the restaurant has always maintained its quality. Yong Tat is kinda underrated given its more famed competitors at Teluk Gong and it does not have an extensive menu. You will probably see people around you ordering the same food. However, the factor that differentiate it from its competitors is the freshness of its ingredients. You gotta agree that freshness is everything when it comes to seafood!

The signature dish includes: lala fried bee hoon, fried salted spring kampung chicken, steamed and stir fried fish, steamed mantis prawns with shell, steamed shellfish and crabs. Price is quite reasonable. A dinner for 4 may cost something from RM80-RM120 provided that you do not order some exotic fish.

No.33, Kampung Telok Gong, Pandamaran
42000 Port Klang, Selangor, Malaysia
03-3134-1167

Sweet fiber-less "choy sum". Perhaps the only "green" vegetables served.

Famous "lala" fried bee hoon. The lard used gives this ordinary dish its soul!

Klang style stir fried fish. They have many kinds of fish to choose from. Make sure you find out the price of various type of fish as the price may vary significantly.

One of my personal favorite. A must order every time I patronize the restaurant.

Tofu stew. It tasted like the sharkfin soup without the sharkfin with a hint of crab roe.

Steamed clam with chinese wines. Super sweet clam!

Stir fried keoy teow (dried). Beautifully done with nice "wok kei"

In Loving Memory of A Great Uncle

2011-04-02T15:20:00.000+08:00

For once, there will not be any pictures nor am I going to write about food. This writeup will be dedicated to a great uncle who passed away on 29th March 2011. His departure shocked everyone in the family to the core as it happened too soon too sudden.

My fond memory with him dated back many years back when I was a kid. He is always the uncle I look up to and I even wrote an essay about him in my primary school with the title: "The person I respected most". I guess most of the family members do not know how he has shaped me to who I am today. I have way more respect for him that many people gave me credit for.

I always remember his thick glasses, his renault, how hard he worked in his early days, how generous he was to everyone, how he prided himself to be a "Quah", how he stood up against the rest when his principles were challenged. I also remember how he showed this "kampung" boy how it was like to live in a city, how important education is to change one's life and of course fed me so well that makes me so remarkably horizontally challenged than my other sibling. :)

Without him, I may still be stuck in the kampung perhaps not much educated, got married early with a bunch of kids to feed and failing to meet end needs. And the vicious cycle will perhaps go on and on in a few generations. I will forever be grateful to what he has taught me, what he has given me, how he has shaped me. Till we meet again, I am sure dad, grandfather and you will have a blast in another world.

In Loving Memory of:

Quah Boo Huat
1951-2011

Ah Mui Home Cooked Hakka Food (阿梅客家家鄉菜)

2011-03-19T22:46:00.001+08:00

This lunch has been planned one week in advance. My uncle told me about this place in Kepong that served awesome Hakka home cooked food. Being a foodie himself, his assurance carries a significant vote of confidence. He has warned me in advance that we have to get there before 12pm as the queue may be bad.

When we got there at around noon, we were perhaps the 2nd or 3rd batch that arrived. We were quite relieved that we were right on time before the crowd build up. However, we still waited for about 20-25 minutes before the food was served. They are pretty slow. All the dishes are really nice with home cooked flavor in it though.

Of the 6 dishes that we ordered, I can't think of any one dish which is so so. Kudos to my uncle who did the ordering. I particularly like the pork belly with "mui choy", the fish and the pork leg with ginger and vinegar very much. Party of 6 lunch costs RM101. Value for money for a satisfying lunch. It feels exceptionally satisfying eating with family members with enormous appetite!

Jalan 12/32B

Jinjang Selatan

52000 Kuala Lumpur

Taufu with minced meat. (肉碎豆腐）

Steamed pork belly with salted fish. （咸魚蒸豬肉）

Arteries clogging pork belly with seasoned "mui choi". （梅菜扣肉）

Boring veggie. （蕃薯葉）

Deep fried garoupa with chili bean paste sauce. （豆瓣魚）

Awesome pork leg with vinegar and ginger. Really appetising. （豬腳醋）

Restaurant KTL (Steamed Fish)

2011-03-14T01:02:00.000+08:00

Restaurant KTL started off as a humble hawker stall along Taman Segar. It was only 2-3 stall away from the charcoal claypot chicken rice that I just blogged about. Over tha last 2 years, it has acquired a shoplot opposite the stall and further expanded the business to cater for bigger crowd. I believe that the quality of food tends to suffer a little once the business grown in size. It is just an inevitable process i guess.

The restaurant does not have much to offer other than a few variations of steamed fish (namely ginger steam, chili steam and bean paste steam), steamed pork ribs and steamed eggs. Hence, it is not an uncommon sight to see everyone ordering the same food. However, if you are good at what you are doing, you do not need a phone book thick of menu to impress.

During my recent visit, the dishes lived up to the expectation other than the fish that tasted a bit earthy. Remember to request for a new fish if that happens. Party of 8 costs slightly more than RM70.

Gerai 30A, Jalan Manis,
Taman Segar, Cheras

Restaurant KTL.

Steamed pork ribs with bean paste, chili and ginger.

"Chili" steamed red tilapia.

"chiong cheng" red tilapia.

"sam sek" steamed egg. Basically steamed eggs with salted eggs and century eggs.

Meng Kee Charcoal Claypot Chicken Rice (明記炭燒瓦煲雞飯)

2011-03-13T00:29:00.000+08:00

"Meng Kee" is rather quite a common name for restaurant. You can probably find quite a handful of "Meng Kee" in Klang Valley. I have to say most of the Meng Kees are pretty good of what they do such as Meng Kee Charsiew in Tong Shin (branch at Glenmarie), "San Meng Kee" Charsiew and Roast Duck restaurant at Taman Connaught just to name a few.

The "Meng Kee' that I am talking about is located at Taman Segar. I may possibly be the first one who blogs about it. The discovery of this gem was quite random as initially we were meant to go for another stall along the same roll for the infamous steamed tilapia. Since it was super pack when we were there, we decided to give this claypot rice stall a shot even though I am not a big fan of claypot rice. Somehow, I firmly believe that no one in the right mind would mess with cooking with charcoal if they are not good. I am fully aware of how difficult it is to control the temperature with coal fire.

Since it is cooked with coal fire, it takes longer than usual for the food to be served. It takes from 15-25 minutes depending on the crowd. But trust me, it is worth the wait! When it is served, make sure you quickly stir it evenly to nicely blend the sauce, chicken, salted fish and chinese sausage. Coal powered rice gives you the fragrant that gas cooked version can never come close. I tell you even just by eating the rice alone is so satisfying.

Small pot = RM6.5
Big pot = RM13
Add salted fish = RM1

Gerai 30A, Jalan Manis,
Taman Segar, Cheras

Extraordinary food with a ordinary name.

Charcoal used to slow cook the claypot rice.

Stall owner patiently preparing the food.

Note that the wet cloth used around the rim of the claypot to "lock" the flavor in the pot.

By far the best claypot rice I have tasted in Klang Valley.

Hao Yi 好意 (Klang)

2011-03-09T22:27:00.001+08:00

Hao Yi is a low key seafood restaurant within a city that is well known for seafood dishes. I have brought many friends to this restaurant and the response has always been positive. The seafood is always fresh given its constant flow of returning customers.

Having said that, the seafood dishes in Hao Yi are normally good. There are a party of 8 for tonight's dinner and the bill came up to be RM119. Not too bad as most dishes are seafood. Try to make reservation especially on weekends as it can be quite crowded.

53, Jalan Batu Unjur,
Taman Chi Liung,
42000 Perlabuhan Klang,
Selangor
03-3324-9151

Fried kai lan with garlic.

Homemade fish taufu.

Steamed "la la" with chinese wine. One of the signature dish.

Fried mantis prawns with cream. One of my favorite dishes.

Another signature dish. "Big prawns fried small prawns". Basically it is dried shrimped in sweet, spicy and sourish sauce fried with prawns. An appetising and a must try dish.

Khunthai (PJ)

2011-03-06T23:30:00.008+08:00

While there are tons of Thai restaurants in Malaysia that claimed to be authentic Thai food, very few really live up to how good they claimed to be including some of the really pricy Thai restaurants. Khunthai in Gasing is one of the better ones. They have a rather extensive menu even though they are halal and do not serve pork and beef.

This is my very first visit and since my eating partner do not have a big appetite, we can only manage to order 3 dishes:- Tom Yum, Steamed Spicy Lime Siakap and "No Name" Chicken. The tom yum is pretty good but we felt that the flavoring is a bit too heavy (sweet) to our liking. The chicken was not bad and it really goes well with the sambal. When the steamed fish arrived, we know that we have nailed the right dish. It just have the perfect balance of spiciness, sourness and sweetness. I have a strong inclination to believe that if there is one dish to cure depression, this would be it. Truly exceptional! I will be back to try on other dishes on the menu with a bigger group perhaps.

03-7781-7523
6, Jalan 5/44, Petaling Garden

46000 Kuala Lumpur, Malaysia

Khunthai Restaurant

My favorite "Kedongdong" juice.

"No Name" chicken.

Tom Yam.

Spicy lemon fish. This dish is simply awesome!

Goodies in the bowl of soup. Very fresh shrimp and squid.

Kanna Curry House (Malaysia)

2011-03-06T18:33:00.003+08:00

Kanna Curry House is a well known Indian Banana Leaf Rice restaurant that has about 6 or 7 branches in Klang Valley. The challenge of most chain restaurants is their ability to maintain the consistency of food served. Kanna has done an excellent job in maintaining the quality of the food throughout most if not all the branches. I have tried 3 different branches and they are all pretty good.

Hence, Kanna is one of the restaurants that I frequented the most. I was there for lunch yesterday and today. If you ask if I can eat that everyday? The answer is probably yes! Sometimes I wonder if I have Indian blood in me. Where else can you find a meal full of flavors, nutritious (if you do not overdose on meat and free flow curry) and reasonably priced?

For the benefit of non Malaysians, Indian banana leave rice works something like buffet. Other than meat dishes, the rice, curry sauce, vegetables, condiments can be refilled unlimited. The base meal (without meat) costs around RM5 and each meat dish costs from RM5-7. So for RM10, you can have a pretty decent and satisfying meal.

Food = 8.0 out of 10

Cleanliness = 7.0 out of 10
Price = 8.0 out of 10

Address: Jalan 17/45 Petaling Jaya
GPS Coordinates: 3.119.819, 101.629.887

Great variety of side dishes.

Condiment.

More condiments.

Meal before the curry is poured in.

I like it flooded with curry.

Cilantro (KL)

2011-03-06T15:57:00.006+08:00

When I was back to Malaysia for good. I decided to treat myself a good meal for the homecoming and the sacrifice of my 2.4 years stint in Macau. Well, it is a convenient excuse to spoil myself for another good meal without feeling guilty cause it was really a valid reason. :)

I was researching online for a good restaurant and come across the "Mieleguide" (since I believe there is no Michelin rating restaurants in Malaysia). Out of the top 20, the highest ranking restaurant in Malaysia is "Cilantro". Cilantro is ranked a reputable 8 out of the top 20 restaurant in Asia.

We chose the "Chef Degustation" dinner. I think I have missed out the picture of the soup and scallop which we had impatiently consumed. Overall, it was an enjoyable meal. Definitely one of the better fine dining choices in KL even though I think it is quite pricy for almost RM400 per person. There was no cockage fee for the 2 bottles of wines that we brought though.

Food = 8.5 out of 10
Ambience = 7 out of 10 (some rowdy drunk golfers were having some gathering downstairs)
Cleanliness = 8.5 out of 10
Price = 6.5 out of 10 (you can afford some Michelin 2 or 3 star rated restaurants elsewhere to blow your palate away with flawless service for the same price)

Cod fish, lobster tail with mushroom. Ingredients are super fresh so you do not need a lot of flavor in this.

Smoked duck breast. Fragrant smoky flavor.

Melts in your mouth medium rear wagyu beef. Nicely done.

Zesty lime and lemon sherbet with mint.

Vanilla icecream with cherries.

Opening Hours

Lunch - Fridays only (12.00pm-2.00pm)
Dinner - Monday-Saturday (6.00pm-10.30pm)
Closed on Sundays

Dress code = smart casual.

Address & Contact

Cilantro Restaurant & Wine Bar,
MiCasa All Suite Hotel,
368-B, Jalan Tun Razak,
50400 Kuala Lumpur, Malaysia.
Tel: +603 2179 8082
Fax: +603 2164 3730
Email: cilantrosvr@micasahotel.com

GPS coordinates (N03° 9.416' E101° 43.351')

Ipoh Eating Feast (怡保飲食一日游)

2011-02-20T23:43:00.003+08:00

It must have been at least 3 years since I last been to Ipoh. I have been researching extensively of where to eat before our trip. Eating at Kong Heng (光興茶室) has been a family ritual every time I go to Ipoh since I was young. So this trip I decided to be more adventurous by trying out other restaurants that I have not patronized. However, I am always nostalgic about Kong Heng, so the first stop has to be Kong Heng. It may not be a good idea to put Kong Heng as the first stop as it has inevitably set the standard very high for others.

This restaurant has been around for ages and every stall is pretty good at what they sell. We ordered "Sar Hor Fan" (怡保沙河粉), satay (沙爹), popiah (薄餅), cuttlefish and kang kung (尤魚雍菜). Not to mention they still have other popular stalls that sells beef tripe/ball noodles (牛腩/牛丸粉)，"zhu cheong fun"(豬腸粉) and etc. We simply do not have the capacity to order more since there were already a table full of food. The "Sar Hor Fan" and popiah always live up to its name. There is no way you can quite get the same taste anywhere else other than Kong Heng. These 2 dishes are almost the icon of Ipoh. Surprisingly, the white coffee is also exceptionally good. The satay is pretty good too even though we are a bit disappointed with the cuttlefish and kang kung. We then headed to Nam Heong for its white coffee. A big disappointment since we all agreed that that place is way overrated.

We were extremely stuffed so decided to catch a movie to let the food settled before we go for 2nd round. After the movie, it was about 4 something and we drove to the very much boasted "funny mountain" soya bean. Unfortunately, it was close. So we have to detoured to "Ann Kee" Beansprout Chicken (安記芽菜雞). Other than the signature stoky, crunchy and sweet "Ipoh" beansprout, other dishes are just so so. Since we were all so full after Ann Kee, we decided to head back after packing the salted chicken from Aun Kheng Lim (not that good, just dead salty). It was rather a fun and satisfying trip.

It has been proven that Kong Heng is still the undisputed king of all kedai kopi（茶室) in Ipoh. When you have the best, why bother the rest? I will keep on heading straight to Kong Heng every time I go to Ipoh. You complete me!

Kong Heng Cafe (光興茶室)

The best money can buy Ipoh Sar Hor Fun (怡保沙河粉). The soup is rationed at small portion coz it is SOOOO good!

Apparently the best tasting popiah (薄餅) according to my eating partner. It is addictive. You have been warned!

The best white coffee （白咖啡) I have tasted to date at Kong Heng. Wayyy better than Nam Heong (南香) surprisingly!

Ipoh Style pork satay (豬肉沙爹).

Intestine and liver satay (豬腸，豬肝沙爹)

Nothing to shout about chicken.

Stoky, sweet and crunchy beansprouts (怡保馳名芽菜).

Meatball and fishball.

Aun Kheng Lim salted chicken (宴瓊林鹽焗雞)

Shiki Hot Pot - Macau ( 四季火鍋 - 澳門)

2011-02-17T20:30:00.002+08:00

This Shiki hotpot is not to be mistaken as the hotpot restaurant in Four Seasons hotel. Rather, it is my favorite hot pot restaurant located inside of old Hotel Lisboa. Shiki is owned by “Bright Future Group” who runs a couple of F&B establishments that serve decent food including Japanese, Shanghai, Italian and Portugese cuisines.

The locality of Shiki hotpot is rather interesting. You will get to see tons of young Chinese escorts with skimpy clothes if you are coming in from main hotel lobby entrance. Hotel Lisboa is perhaps the only hotel in Macau that condoned escorts to roam around within an allowed perimeter. Or rather it has become a landmark in Macau. For all male tourists, forget the ruin of St. Paul, tell your girl friend or wife that you need to examine the artifacts of Stanley Ho in Hotel Lisboa and take a stroll there. You will not be disappointed! Pardon me for not being able to post any picture of the escorts. If I do, I won’t be writing this blog alive!

Shiki Hotpot pricing is more towards the high end side. Dinner for 4 can easily cost you HKD1,200 (RM500) if you only order the basic stuff. Make sure you ask for the price of the seafood if you are in the mood for more exotic live seafood. Cheaper variant of live seafood such as geoduck may cost you from HKD800-1000 (RM320-RM400) to exotic live seafood such as Japanese King Crab – HKD7,000 (RM2,800) for a crab! Macau is full of filthy rich gamblers, so it makes perfect economical sense to cater for this top-of-the-chain cash incinerators.

However; if you watch your budget and do not order exorbitantly priced live seafood, I can assure you a wonderful hot pot experience dining at Shiki without burning a big hole on your wallet. Shiki only chooses the best and freshest ingredients to serve you. They have never failed to impress me with the freshness of their hot pot dishes every time I patronize the restaurant. You will feel as though the vegetables, corns and mushrooms are just harvested seconds before it is served to you. Besides, it has perhaps more than 10 kinds of base soup for you to choose from. You can even opt for 2 base soup separated in one pot to cater for different preferences.

It is definitely one of the non Michelin star rated restaurants in Macau worth recommending.

G/F., Hotel Lisboa, Old Wing, Macau.
(853) 2834 5333

Open daily from 5.30pm to 3.00am

Assorted Sauce (醬料)

Thinly sliced Geoduck (象拔蚌)

Chicken Intestine (雞腸)

US beef slice (美國肥牛)

Fish slices (魚片)

Live Prawns (活蝦)

US beef cubes (美國肥牛粒)

Super sweet corn (超甜玉米)

Up - shrimp paste, down - squid paste (上-蝦滑，下-墨魚滑)

Pork liver (粉肝)

Fish toufu (魚腐)

Oysters (生蠔)

Kee Hiang Bak Kut Teh (奇香肉骨茶)

2011-02-15T17:56:00.002+08:00

Being the place where Bak Kut Teh (BKT) was originated more than a century ago, Klang has tons of BKT stores and competition is extremely fierce since Klang people eat, sleep, drink and breathe BKT. If you tell any Klang people that somewhere else's BKT is superior, many will disagree and risk their lives to defend the reputation of Klang BKT. There have been claims that BKT originated from Singapore (I have seen it in one of HK food channels). Don't be misled by the false claim. It is as ridiculous as telling you that they send the first man to moon.

I can easily point out 5-6 really good BKT place in Klang but if I am only allowed to just pick one, I will have to vote for Kee Hiang BKT (奇香肉骨茶) at Eng Ann Garden (永安花園) Klang. They have another branch at Bukit Tinggi Klang but it doesn't taste that good even though I think it is already miles ahead of those wannabes in PJ and KL. Kee Hiang has 3 variants of BKT:- dry BKT, claypot and bowl. Dry BKT is not really traditional BKT as they use a lot of dark soya sauce, dried chilies to stir fry the meat. There are definitely better place for that variant of BKT. I would recommend the traditional bowl type of BKT as claypot type will include veggie, mushroom and other ingredients that destroy the authenticity of BKT.

You can have the option to order various part of pork such as small bone (小骨), big bone (大骨), cartilage bone (軟骨), pork ribs (排骨), and knee (腳彎). When you are savoring the soup (I meant gravy), make sure you taste it like how you taste your wine. Smell it, swirl it around your tongue before you gulp it down. The soup is so precious that you are only given a limited ration. Asking for additional soup very much depending on your luck as sometimes they will give you the waterdowned version which doesn't taste that good.

Meng Kee Char Siew (明記叉燒)

2011-02-15T15:47:00.001+08:00

It has been quite some time since I last tasted some decent char siew since I got back from Macau. Char siew in Hong Kong and Macau is slightly different from the Malaysian version. HK char siew puts more emphasis on the flavor of the meat (through marination) while Malaysia's version focusing more on controlling the temperature to grill the heavily sweetened char siew to slightly burnt stage. That will give the char siew the caramelized crispy texture on the outer coat while maintaining the moisture within the meat. The fats will just melt in your mouth. I obviously desire the Malaysian version.

Meng Kee probably serves one of the best money can buy char siew in Klang Valley or perhaps in the whole of Malaysia. The other better version I have tried (IMHO) is perhaps the "Yuk Woo Hin" in Petaling Street (玉壺軒). I think they have stopped serving char siew ever since the char siew chef left.

We made a trip down to Meng Kee at Shah Alam at around 11 something and the shop was packed with patrons since it was a public holiday. We have come all the way just for the char siew but was told that you can't just order the char siew alone. It has to come as a package with either the chicken or roasted sausage. We ordered all three with a plate of beansprouts. Of course the chicken, roasted sausage and beansprouts merely serve as the fillers. It was a good meal overall but I was quite put off with the idea of having to order "filler" to go with the char siew.

Filler chicken. It is not bad but lack the chicken flavor.

It is true that most nice food are unhealthy. This probably fills up your cholesterol quota for the rest of the week but it is well worth it!

It may not look very appetising but it tastes pretty good.

Nothing to shout about beansprouts.

Seremban Grilled Crab

2011-02-15T01:32:00.001+08:00

After the first 2 writings about foreign food, how can I not write something about the local scene with so much variety influenced by multiracial nature of Malaysia? Few weeks ago a trip was "inspired" to go down South as I craved for probably the best cendol in the world in Bukit Rumbai and also the mouth watering "popiah" near Madam King. We set off rather early in Saturday morning and arrived in Melaka before noon but wasted a fair bit of time visiting a friend's new home. He subsequently brought us to a place that sells "halal" beef tripe noodle. I was a bit skeptical about the noodle and I was proven correct. While it didn't taste bad, it has nothing to shout about. It was already 1 something when we get out of the weekend jam. Having said that, we have missed the boat for the cendol as it closes at 2pm and it was quite a distance from Melaka town. So we gotta settle for 2nd best. We went to jonker 88 for the "supposedly" best cendol in Melaka. It was a big let down as we thought that place is way overrated. Gula Melaka was simply way too bitter. We didn't get to taste my favorite "popiah" either as the queue was just way too long. We decided to get some other "popiah" which was not that nice but it was within our anticipation.

Rather disappointed with the trip, we decided to head home at around 5pm. On the way back, I kind of convinced myself that I gotta have a decent meal before going back to Klang. We have eaten a few small meals so we were rather stuffed then but still decided to make a pit stop at Seremban for the grilled crab. I gotta say that this place never fail to impress me. We just ordered a green veggie, a "Kum Hiong" lala and the "must eat" grilled crab. The crabs were grilled to perfection with smoky flavor. The special sourish, creamy, sweet and spicy sauce complement the crab really well. It is not difficult to finish the whole bowl of sauce. Basically we were "drinking" the sauce. Making the decision to pullover at Seremban put a smile on our face and making the drive home pleasurable! We shall make a trip back to Melaka in near future for the cendol and popiah that we have missed. "I Shall Be Back!"

Medium size crab grilled with nice smoky flavor.

Nicely cracked so that you won't have to lose any tooth while comsuming it!

The "soul" of the grilled crab. It taste so good that you would drink it!

Taiwan Discovery

2011-02-12T11:50:00.001+08:00

I am always fascinated of what Taiwan has to offer when it comes to food such as the infamous snacks (小吃). However, little that I know that it offers splendid premium Japanese food on top of the great variety of snacks and Chinese restaurants. Guess it is closely related to the fact that Taiwanese are pretty pro Japanese. I was introduced to this wonderful creative Japanese cuisine by my best friend from Hong Kong - Sarah. Sarah has exquisite taste in F&B, traveling, shopping and fashion. She is someone you would love to travel with since she knows all the nice places to dine in and shop all around the world.

The restaurant has got no menu. (I will update the name and address once I get hold of it from Sarah) Basically you just make reservation about a week in advance, give them a budget and tell them if there is anything that you don't eat. Then, just find the restaurant, sit back, relax and be fascinated dish after dish. Once you try this restaurant, you will tend to have very high standard with Japanese food. Of course I believe you can still manage to get premium Japanese food if you are willing to pay a fortune. But with HKD750 with about 17 top notch dishes, it is really very difficult to match.

Sea whelk

Unknown fish.

Sea Urchin with cucumber noodle.

Unknown fish simmered in light soya sauce. The unknown flower (stem not to be eaten) adds interesting fragrant flavor to the fish.

Lightly grilled scallop covered in seaweed.

Chef preparing "real" wasabi.

Sweet shrimp with snapper.

Tofu in soya sauce with crunchy big prawn.

Rare wild salmon that spawns in sea instead of fresh water. Tasted extraordinary sweet with firm texture.

Fish liver cooked in zesty tangerine soya sauce. A pleasant surprise.

Pan fried unknown fish.

Nicely done light grilled fish.

Baby fish simmered in special sauce.

Oyster in special sauce with lemon flavor. This is delicious!

Another lightly grilled fish that taste fantastically rich in fish oil and flavor.

This gotta be my personal favourite with abundance of salmon roe, sea urchin, raw fish, fish liver, squid. These exquisite ingredients leave a wonderful after taste that lingers on.

Some deep fried 山藥 root with sea weed.

山藥dipped in soya sauce.

More sea urchin.

Assorted tempura.

Grilled snapper.

Beef roll that tasted pretty good but then we already had more than 15 dishes before. So it didn't leave a very strong impression with me.

Mussels cooked in sake.

Finish off with fruits with egg custard. I passed on this as even my spare tank has no room for this.

Zhong Shan Roated Pigeon

2011-02-11T23:57:00.001+08:00

When I was still in Macau, I made adventurous eating trip up North (crossing the border to mainland China). For a start, I will share with you unarguably the best roast pigeon that I have ever tried.

Zhong Shan (中山) is where the father of China was born and it is located about 1.5 hours drive from Zhuhai (border of Macau). It has many interesting welknown restaurants and among the best dishes has got to be the roasted pigeon of Shekkeilo Restaurant (石岐佬).

The restaurant offers a great variety of cantonese cuisines including some wild game dishes if you are adventurous. The pigeon is exceptionally good because they have their own farm to supply the pigeon and they only pick pigeon aged 12-18 days for the succulent juicy meat. It is roasted to perfection with crispy skin while the meat remains succulent, juicy and flavorful. A must try in Zhong Shan if you happened to be there. Actually it is worth making the trip just for the pigeon if you happened to be in Macau. It is that GOOD!