This is so right! You can’t sleep with an empty stomach.

The restaurant setup which house a comfortable seatings for its patrons. When you enjoy coffee, usually you will have a long chit chat or discussion. Some more the cake selections here are good enough to make you hyper all night. We’ll talk more on the cakes after this. I don’t like to drink coffee empty stomach. Not to mention eat cakes before having my mains.

Smoked Salmon Salad - RM29

Crispy greens with a generous slices of smoked salmon tossed in house special vinaigrette a healthy option to start off with. There are potatoes as well.

Pumpkin & Smoked Chicken Risotto - RM38

The risotto is rich with the pumpkin stock flavour. Slices of grated parmesan cheese and smoked chicken adds the aroma on top of the pumpkin smell. It gives a hint of smokey and cheesy aroma.

Lamb Gnocchi – RM38

Gnocchi made from potato and cooked with mutton on brown sauce.

We don’t dare to eat too much of the mains. When you hit the pastries, you will find that you need more space to accomodate them. Nosh is a heaven for girls especially. Girls tends to share their cakes. Down at Alexis, each slice of cakes are sold separately. Nosh gives you a range of sets price that allows you to choose from their range of top class pastries made by the finest ingredients.

CHOICE OF ANY 2 DESSERTS RM19

CHOICE OF ANY 3 DESSERTS RM29

CHOICE OF ANY 4 DESSERTS RM39

CHOICE OF ANY 5 DESSERTS RM49

Chocolat Orange [Contains Alcohol]

This is a must order for chocolate lovers. I just take a small bits and I can tell that loads of chocolates is used to bake this. Topped it off with the cream that also contains alcohol inside made it a super rich cake. Don’t judge by the size. I can’t finish that. It is rich!

Earl Grey Creme Brulee

Instead of the normal creme brulee, this one is earl grey tea flavoured. Not too sweet and just perfect for my liking. I had a double on this. A MUST ORDER!

Creme Au Chocolat

Baked chocolate cream paired with tangy fruit mousse is highly addictive. Start it off with the crunchy cracker digging in the mousse.

Coconut Panna Cotta

Panna cotta with a twist. Unlike the normal almond ones, this use coconut which the taste are pretty good. People like my mom will love this. She said the almond smells weird.

Sweet Potato Azuki Gateaux

High quality green tea sponge cake with mousse and beans. Not too sweet and just perfect.

Walnut Tiramisu (contains alcohol)

Unlike normal tiramisu which rely pretty much on Kahlua or Baileys, Nosh’s version are using a bit of port wine. The caramelised walnuts add some kick to the whole platter too.

Strawberry Cheesecake

Who will say no to this? No one! The look itself already get your attention.

Deconstructed Lemon Peach Tart

This is my first time having a tart deconstructed. Instead of putting everything into a nice case, this is crushed and piled up. Look may be ugly but taste Oh la la! I don’t mind for that mess.

Black Forest Pavlova (Contains alcohol)

We had the ugliest tart but now we have the most beautiful piece of pastry nicely done and decorated upon serve. Not overly sweet and fluffy pavlova made this one of the most popular selection here.

Apple Cinnamon Cake

A scoop of Nosh own made ice cream sit on top of an apple cinnamon cake plus drizzled with almond warm creme. It’s all perfect balance. Not too warm nor too cold. Just right.

NOSH
7 Jalan Telawi 3
Bangsar Baru
59100 Kuala Lumpur
Tel:  03-2201-3548

Facebook : https://www.facebook.com/NoshKL?fref=ts

The cafe were pretty simple and green. Why I said GREEN? The furnitures all were actually using recycle woods and some were hand made by the owner themselves. The walls and floor are untiled and the menus are clearly written on the big black board.

BRISTOT  Premium Italian Coffee beans used with a good enough barista skill to churn out a good cuppa. With its intense, creamy, full-bodied flavour, this blend is a pleasant balance of Arabica and Robusta varieties, and produces an espresso with notes of citrus, a chocolatey aftertaste and a hint of toasted bread. This taste better than our major commercial brands in the market. It is easy to drink and latte with the silky smooth creamy foam ensure you they are good in making coffee.

A range of healthy smoothies which utilize premium grade  yoghurt and avocado are there to greet non coffee drinkers. Each are house developed and perfected throughout customer’s feedback and rigorous R&D.

Or you can go for high quality tea or infusions.

Nachos – RM12

Tortilla chips with melted cheddar cheese on top baked with olives and jalapeños are  truly satisfying and healthy. Perfect to be snacks anytime throughout the day.

Onion and Cheddar Soup – RM8

Spanish onion soup served with melted cheddar and baguette. Creamy and smooth with a drizzle of extra virgin olive oil.

Avocado Mixed Greens with Raspberry Vinaigrette RM13

Mesclun Salad with sliced avocado on raspberry vinaigrette dressing and sprinkled with roasted almond. Something new on my tested salad list which the crispy salad with added avocados. The avocado give it a creamy texture which usually people use mayonaise in preparing salads.

Below is the range of hearty

Coronation Chicken – RM15

Sliced chicken breast, caramelised onion, raisins, coronation sauce and alfalfa sprout on ciabatta bread.

Smoked Salmon and Cream Cheese

Smoked salmon, capers, chives cream cheese, lemon tarragon mayo, mixed greens on focaccia served with triple cooked wedges.

Smoked Turkey Roll & Cheddar – RM15

They are pretty generous on the fillings so every bite are satisfaction!

Rotkraut Pastrami RM19

Beef pastrami, rotkraut, mozzarella cheese, russian dressing, infused oil on wholemeal bread

Fish & Chips which is the new menu item that soon be introduced. This dish will be out once perfected and I can ensure you that it is really good.

Pickle and Fig are located at :

26, Jalan Tun Mohd Fuad 2,
Taman Tun Dr Ismail,
KL

Facebook : https://www.facebook.com/pickleandfig

Recently I went to try out a new steam boat place called Restoran Xiao Lao Wang Hotpot. It is located at the old Restoran LYJ which famous for their Poon Choi. Now their business expanded and shifted to a bigger building nearby.

The interior of the restaurant has been refurbishes. So it look very new and cozy. Unlike traditional steamboat that use charcoal, here they use gas stoves and modern unstick ports.

What makes them so special? It is the sauces and condiments for dippings.

On the condiments/sauce station, there are recipes for you to follow. You may mix your own or follow the recipes.

My personal favorite bird eyes chili + chinese coriander + vinegar + light soya sauce. Perfect to go with anything in steamboat pot.

The sauces above and below are mixed according to the recipe as stated. Some taste good and some taste new to me. I just randomly dip them with the steamboat stuffs and each having special character to match certain dish.

A salmon fish head which good to be a soup flavour enhancer.

Put the whole fish head inside the soup pot (in this case, this is a tomato soup base) and boil it.

Or you may select a mushroom soup base which is more fragrant with mushrooms taste.

Pork belly were added to the soups hence the taste are pretty sweet and intense.

To spice it up even further we add in crabs which the roe generate sweetness to the soup. You can imagine so much goodies went in and there are no MSG or artificial flavouring used.

There are an extensive range of selections to choose from ranging from paste form fish balls. crab and squid balls.

Fresh made daily meat and seafood balls that are come in small portions enough for 2 to start off.

Premium seafoods range also available where you can choose if it suits your budget. Fresh seafoods ranging from scallops and big prawns are available on the menu. Prices are stated clearly and you can rest assure you are paying according to the menu and will not get slaughtered like in traditional steamboat house.

Fresh pork slices and treated meats also

Luncheon meat also can go along with the steamboat. However luncheon meat is luncheon meat. How you cook also the taste will be the same.

House special deep fried HAR CHOU which is famous at LAMMEEYA. Just a note to you that, the operator of the place is the same peoples who run LAMMEEYA and KISSATEN range of restaurants in Klang Valley. So a consistent taste and tip top QC are there to ensure the foods taste good all the time.

Hong Kong Double Sausage Claypot rice for those who can’t live without rice like me. The Lap Cheong and Lap Mei are cooked together with the white rice and you can taste the sausages fragrant in the white rice. This is my mom’s fav dish when she is lazy to think what’s for dinner. I like it a lot though.

Double liver and smoked duck rice.

Same method of cooking with the double sausage rice but the taste is not as intense as that. With hot pots and clay pots rice which are famous for generating body heat, you need something to cool them down. 1 you can go with the traditional WONG LO KAT herbal tea or go with the SNOW BEER.

This is not bubbles or foam. It was the frost generated when pouring the beer into the special chilled glasses.

Just gulp it down and ahhhhhh ………. the chilling sensation down your body instantly cool off the inner temperature.

Xiao Lao Wang Hotpot
PT 11 Jalan Perkhidmatan
Kampung Baru Sg Buloh
Selangor
Tel: 03-61402595

Facebook : https://www.facebook.com/XiaoLaoWang?fref=ts

Located pretty outskirt from main stream location, this is on the same location along the same row with Euro Deli at Damansara Kim housing area.

KOMPASSION actually is a brand new Thai Fusion restaurant where the Head Chef named Kom which he is one of the owner of My Elephant. Passion means the chef’s passion in cooking to churn out more of his own personal creations which combine Thai with westernise cooking. What I like so much of the place is because of they serve pork! Being a pork lover, anything that cook with pork will get my attention.

From outside, you can clearly look into the restaurant at night. The transparent glass which allows you to see the restaurant at night to look inside its decoration and number of customers inside. If it is too full, you can either wait or go somewhere else. No need to waste time to find parking which is a challenge as well.

Kompasion Chicken Wings RM17.90

The chicken wings are a great start for the night. It is lightly marinated and yet satisfying. Over powered marination sometimes spoil the dish. A hint of ginger and garlics were used in the marination which we all love it a lot. 6 of us that night clear it in minutes when is served even though it is hot from the fryer.

Stir Fried Kai Lan RM15

Simple stir fried kai lan with garlics and topped with garlic bits.

Paneang Curry Pork Loin – RM35

The pork loin resembles the world #1 food massaman curry but somehow the pork were pre roasted first. The pork loin were very sinful but somehow for RM35 the portion are rather small.  A hint of basil leaves were used in cooking this dish.

Tom Yum Fried Rice with Grilled Seafood – RM18.90

This Thai Fried rice is slightly different from what you get in other Taichow restaurants. Here they use unpolished rice and paired with grilled salmons and prawns. The sambal add on able to enhance the plate of fried rice too.

Kompassion Pork Leg Rice RM25.90

This is a must order in Thai Restaurants. When you travel to Thai, you will see Pork Leg rice in any of the restaurants. It is a common dish where they serve it in any eateries without fail. However, Chef Kom change the dish instead of using white rice, he use unpolished rice.

Green Curry Crispy Pork RM35

Roast pork cook in green curry style which use lots of basil leaves. The use of coconut milk gives it a creamy texture on the dish and goes very well with a plate of white rice.

Double Cooked Pork Belly and Soft Shell Crab with Cucumber Salad RM65

This is my life most expensive plate of salad ever ordered. It may sound pricey but after looking what is on the plate, I would say pretty reasonable price. It comes with roast pork belly garden greens with tobiko and a whole soft shell crab.

Double Cooked Pork Belly and Soft Shell Crab with Cucumber Salad

Soft shell crab.

Tom Yum Fish RM45

This is my favorite type of Tom Yam soup which is the clear type. You can ask for the level of spiciness that Thai people really eat which is level 1. That night we ordered level 2 and all barely can take it and say it was too spicy. For me it is just perfect! Level 1 will numb our taste bud away.

Fish fillet and Chinese coriander were  used in cooking the tom yam soup.

Tako – RM10

Water chestnut cake

Ice Cream with Jackfruit and Red Ruby – RM10

Complimentary Cheesecake

Overall I would say this is a mid range Thai food where the price are slightly higher compared to the shop decoration. Some shop decoration are very nice but foods are priced lower. If you ask me will I go back for its food? I would say YES. The foods quality are top notch and affordable. Here you get quality more than quantity. If you opt for quantity, Kompassion is not your choice.

Kompassion
No.5, Jalan SS 20/11,
Damansara Utama,
46350, Petaling Jaya,
Selangor.
Tel: 03-7731 9256
Business Hours: 12pm to 2:30pm, 6pm to 10:30pm
Closed on Mondays

Kuala Lumpur, Malaysia; April 2013 – All culinary enthusiasts are in for a rare treat as The Westin Kuala Lumpur prepares to unveil a spectacular gastronomic journey like no other the city has seen.

Staged for the first time ever in Kuala Lumpur, “Hats Off”, an extraordinary culinary showcase, will bring together international and local masters of their own culinary expertise, through a series of intimate and engaging dining experiences.

For 5 days in May (from 8 to 12 May 2013), be prepared to tantalise your tastebuds and tickle your culinary senses as The Westin Kuala Lumpur Hotel will pull out the stops to ensure all who appreciates fine cuisine, experience one of the most spectacular dining extravaganza the city has to offer.

The “Hats Off” culinary event will see 3 international acclaimed Michelin-star chefs – Jeremy Biasiol, Serge Dansereau and Alvin Leung – take to the kitchens of the award-winning restaurants at The Westin Kuala Lumpur, to share with their signature dishes and personal brand of culinary specials with KL-ites.

Individual and engaging dining experiences

Currently the most buzzed about chef and restaurant in Hong Kong, Jeremy Biasol’s 1 Michelin Star Mirror Restaurant was awarded Asia’s top 300 best restaurant by the Miele Guide 2012. On 8 and 9 May, local food enthusiasts will get to sample Jeremy’s Michelin-star cuisine through a specially-crafted set menu at Qba, the popular Latin grill and bar venue. Some of the dishes to look forward to are Crab jelly with cauliflower sauce, caviar and crab roes; Beef tenderloin Rossini, perigueux sauce with potatoes cromesquis black truffles and Half Maine lobster with eggplant, lobster and comte cheese sauce.

Featured as the iconic chef in 2012 MasterChef Australia, the renowned Serge Dansereau is the owner of The Bathers’ Pavilion in Balmoral Beach, Sydney, Australia. Apart from being a chef at heart, Serge has written 6 books, with the most recent “Summer Food” released in November 2011. Join Serge, as he takes over the award-winning Prego Italian restaurant on 11 and 12 May, with simply divine creations such as Galantine of quail, foie gras and leek ash confit leg, verjuice jelly and mizuna; Kombu-baked ocean trout with black salsify baby gold beetroot, dried oyster, woodland sorrel and Duck magret with confit peach, pistachio cream witlof, crisp tongue and kimchi sauce.

To tease your Oriental palette, Alvin Leung will lead the kitchen brigade over at Five Sen5es, on 11 and 12 May. Renowned for his unique ‘X-treme Chinese’ cuisine, Alvin Leung takes traditional Chinese recipes and blends them with modern ingredients and cooking techniques. Give in to culinary temptations like Scallop in Shanghainese “jolo” sauce, crispy woba and peas foam; Organic Chicken served with 7-years aged Acquerello rice, yellow chicken stock, wooden fungus with sand ginger chicken jus and Cherry tomato baked in Chinese filo with fermented Chinese olives “lam kok” and tomato marshmallow with green oil. His restaurant Bo Innovation in Hong Kong is the only independent restaurant to win two Michelin Stars by the coveted Michelin guide.

 Priced at RM348++ per person (inclusive of wines) and at RM298++ per person (excluding alcoholic beverages), these specially designed 5-course set menus, are only available for dinner at the above mentioned restaurants.

  10% discount for SPG Restaurants & Bars members

  Group discounts are also available through the hotel

Gala Spectacular

If you like to sample the stunning culinary magic of all 3 chefs and more, we rec0mmend you block your diary for 10 May 2013. An amazing gastronomic feat not to be missed, the Hats Off Gala Dinner will see the 3 Celebrity Chefs work alongside Starwood Kuala Lumpur’s very own masters in their own right – Le Méridien Kuala Lumpur’s Executive Chef Antoine Rodriguez, Sheraton Imperial Kuala Lumpur’s Executive Chef, Rajesh Kanna and The Westin Kuala Lumpur’s Executive Sous Chef, Fahdrul Abd. Malek – all renowned and familiar faces to the local KL dining crowd.

Each of the chefs will represent 2 canapés and one course. And whilst diners enjoy the sumptuous meal, they are able to view how these delectable dishes are prepared by the master chefs via a special live feed from the kitchens. Complementing the spectacular cuisine that evening will be a wide range of exquisite wines available from many renowned wineries like M. Chapoutier, Paul Bouchard, Banfi, Torres, De Bortoli, Pascal Jolibvet and more.

To be staged at the Westin Grand Ballroom, the dinner spectacular will see diners savour signature canapés and cocktails before embarking on a true gastronomic delight of a 6-course set menu, paired with a wide range of exquisite wines.

Price :    RM448++ per person, inclusive of wines and champagne

RM388++ per person, exclusive of alcoholic beverages

v  10% discount for SPG Restaurants & Bars members

v  Group discounts are also available through the hotel

Get Up Close and Personal

There is also an opportunity to get close to your favourite chef personality and learn his trade secrets. Simply sign up for any of the 2 Master classes, to be presented by Alvin Leung at Five Sen5es or Serge Dansereau at Prego. Treat yourself to a personalized and exclusive cooking class like no other.

Date :      11 May 2013

Time :     3 pm to 5 pm

Venue :   Five Sen5es and Prego

Price :    RM188++ per person per class

Limited to 20 persons per session, advance reservations is a must.

For more information or to make reservation, visit www.thewestinkualalumpur.com or call +60 3 2731 8333 or email westindining@westin.com

About “Hats Off”

“Hats Off” is Starwood Hotels & Resort’s branded culinary showcase – a platform for multiple renowned chefs and the hotel group’s talented culinary maestros to come together and create an extraordinary gastronomic journey for all fine cuisine enthusiasts. The event concept was developed in 2008 and was first kicked off at The Westin Beijing Financial Street , by its Executive Chef, Stephane Tremblay. The yearly event gained huge popularity within the city and the region. This year, the event is set to take other parts of Asia Pacific by storm, starting with the vibrant city of Kuala Lumpur at The Westin Kuala Lumpur.

Scented candles greeting the guest by the door

Authentic real golden orchid imported to decorate and symbolise the restaurant.

The setup are simple and close to family dining hall more on every single table. The seatings were ideal ranging from 4, 6, 10 and 12 per tables.

For me Thai Food is all about the non fancy preparation and very home based cooking style. More on natural ingredients and flavourings used rather than MSG.

Pandan Cooler water

For example like this pandan leave water boiled till the aroma came out. It is a normal drinks which available in any restaurant in Thailand. This is complimentary in Thailand but here come with a min price.

Tom Yum Seafood and Chicken

The heart and soul of a Thai Restaurant. This is a must to order if you dine in any Thai Food restaurant. Be it as a starter or mains this soup never fails to bring out the appetite in you. This curry like color tom yam were from the central to southern Thai . Coconut milk were used in the cooking process hence you can taste a slight milky taste in it. For me Golden Orchids Tom Yam are on par with the General Thai ones.

Spicy, tangy and yet satisfying to start off the dinner. Perfect to warm up your tummy on a rainy night.

Fried Butter Prawn

The smooth satisfying coated prawn were delicious! Cook with curry leaves and chilli bring some oomph to it.

The sambal belacan is spicy, fragrant and pack plenty of punch.  It resembles our Malay sambal belacan but trust me, this have more fire power. More spicy!

Golden Orchid Fried Chicken

It looks like our Chinese Szechuan La Chi Kai Ting but it doesn’t have the peppercorn seed. This dish use curry leaf instead and coat the chickens with the fragrant aroma results from the leaf.

Fried Paku Pakis

Fried Fish with Keng Som

An exotic dish from Hatyai. Deep fried then soak on Keng Som soup where it is pretty close to our curry fish but slightly milder.

Steam Tapioca with Coconut Milk

Golden Orchid Operation House :

11.30am to 2.30pm for lunch
5.30pm to 10pm for dinner

Open Daily.

Address :

12-14G, Jalan SS 22/25,

Damansara Jaya

Facebook : www.facebook.com/mygoldenorchid

View Food POI in a larger map

His master were the old mindset type which emphasise on conventional sushi.

Yama used 1 year to perfect his skill in preparing sushi and sashimi.

Now Yama san is back in KL and opened his restaurant at Jaya One Wai Sik Kai just above Starbucks Coffee.

The place boast a sushi buffet lines, dining tables and a bar complete with all type of pours be it from hard liquors to cocktails.

It is all about the art of cutting and slicing seafoods at its freshest condition. By having a professional sushi chef from Japan, the creation were so artistic and beautiful.

Being staying in New York which the life pace is high speed and competitive, Yama need to come out something that bring him out from the normal crowd. Hence he went and learn from 20 chefs in 5 years time to come out with a fusion version of Japanese foods. Japanese food in America becoming more adventurous and exciting as it transcended the traditional soy sauce and wasabi combo. Fusion was the next wave. Fusion chef’s from Korea, Malaysia, Indonesia, Thailand, Germany, France and Italy were reinterpreting Japanese flavours. His observation discovers that to fusion the Japanese food, the answer lies on the sauce. For salmon alone, he created 10 types of sauce for it.

Red Dragon Roll – RM38

Spicy tuna & cucumber inide; Top with big eye tuna and chef signature spicy ponzu garlic sauce. This is close to the normal uncooked sushi but it is topped with chef’s special ponzu sauce which consist of garlic, mayo and sesame seed.

Baked Salmon – RM32

The baked salmon is consist of snow crab tempura, snow crab and avocado topped with chef’s signature sauce. Ebiko and sesame seed were added to enhance the flavour.

Japanese Lasagna RM39

A sushi shape like lasagna which Snow crab mix with avocado inside topped with a baked layer of cream cheese & chef signature sauce.

Happy Sumo Roll RM32

A combination of shrimp tempura with cream cheese and snow crab placed inside. Outside deep fried with potato strip around on top and topped with chef signature yuzu, home made eel and strawberry sauce.

Art Of Maki RM43

Salmon, avocado, crab meat wrapped with tuna and served with chef special signature yuzu sauce.

Mango waikiki roll RM29

Fresh salmon, avocado and crunch inside topped with mango and red tobiko laden with chef signature mango sauce.

Lunch buffet is available at RM48 per pax.  You can also opt to order from their A La Carte menu and there are some special lunch sets available too.

Yama & J Fusion Buffet
M-6-1 Palm Square
Jaya One
Jalan University
46200 Petaling Jaya

Tel: 03-7931-7372/016-381-8896

Facebook : http://www.facebook.com/yama.j.66

 The place were operated by authentic Penang people and all the best of all stars is in a single place.

Char Koey Teow – RM5.50

The char koey teow carry the authentic fragrant where the right type or koey teow used. Penang koey teow when in raw form, has oil in it.  Then it is fried with pork lards, chinese sausage, prawns, cockles and eggs. You need a big fire and right amount of soya sauce mix. Wok Hei is the main key point to churn out a good plate of char koey teow!

Fried Jawa Mee RM5.50

Traditional Jawa Mee are cooked in potato starchy soup. This one is fried and taste better for some people. However I love the original potato soup ones. The plate are come with fried taukua, hard boil eggs, prawns and a squeeze of lime upon served.

Authentic Penang Chicken Feet Loh Mee RM5.50

This Loh Mee are Penang authentic and is not the KL LAM MEE. Here the thin yellow noodle and beehoon is used. KL ones are using hokkien mee thick noodle. The starch are cooked with chicken feet and pork. Then it is paired with cooked chili and raw garlic mix.

Opened and spreaded Penang Shrimp Paste Chee Cheong Fun RM3.50

Shrimp paste chee cheong fun are hard to find in KL. Like I said only O&S and here got it. The shrimp paste were imported from Penang weekly. There are 2 types of CCF where you either open the rice roll noodle so that it is easy to absorb the sauce or you leave it in the roll form.

Unopened version RM3.50

With plenty of onion oil and sesame seed, the fragrant are brought to the next level.It may look basic and simple but as a breakfast, it is sufficient.

Curry Mee RM5.50

Pork coagulated blood, tofu puff, squids, prawns, cockles and mint leaved drenched in a pot of prawn based soup then mix with cook chilli is one of the Penang famous hawker food known as curry mee. This is the nyonya type where the soup color are white. In Penang most were brown colored and use a lots of coconut milk.

Duck Meat Koey Teow Soup RM5.50

Koey teow soup in Penang is famous for known as sick people’s food. Whenever you feel sick, you will look for koey teow soup vs KL people look for teowchew porridge. This duck meat koey teow soup are cooked clear and no MSG added. It is serve with pork lard, fish cake, duck meats and fish ball. If you are real Penang people, you will request for red chilli and put it in the soup.

Asam Laksa RM5.50

A must to try if you are asam laksa lover. The fish are still in one piece rather than crushed version like the one in the famous Air Itam market version. This one you can taste the real soup base flavor. At the same time you can see what fish are used to cook the asam laksa. As usual Penang authentic asam laksa come with plenty of shrimp paste. This is not for dipping. Stir and mix it into the soup and start eating. That’s the right way to enjoy it.

Lam Mee RM5.50

Clear prawn soup with shredded eggs, prawns and lards called lam mee? This is the Penang nyonya style. If only I can get the sambal belacan in KL then pair it with this plate of noodle will be awesome. The prawn chicken soup based noodle are simple yet tasty.

Fruits Rojak RM4.00

The sauce is available for sale. RM7 a bottle for the sauce only where you can make your own fruits salad at home. This is the sweet type of shrimp paste compared to the one used in asam laksa and chee cheong fun.

Tee Nya Kuih RM3.50 per tub

This is a rare item in KL. In Penang, this also very hard to find. This is a cold dessert where the rice cake are chilled then dipped in brown sugar. It is the best cold snack in front of TV. This only available in the weekend. You can book or order them in bulk too.

Gurney Delight is located at :

15G, Jalan Anggerik Vanilla U31/U,
Kota Kemuning,
40460 Shah Alam, Malaysia

03-5879 5112

An easy breezy adventure awaits you at the heart of Sentral district, considered Kuala Lumpur’s new Central Business District, with Aloft Kuala Lumpur Sentral’s lively loft-inspired style. Stroll out the door and be among major corporations and the city’s transport hub so you can zip around to all the buzzing city attractions. Nearby attractions include Little India, National Museum, Bird Park and Lake Gardens. The airtrain link to Kuala Lumpur International Airport (KLIA) is part of the Sentral complex where we are located, and a brand new, adjoining retail mall which provides lots of shopping choices.

See why everyone’s all abuzz about Aloft, and discover a whole new travel experience. Start your adventure in one of the 60 hotels in 10 countries, from Baltimore to Beijing to Bogota to Brussels – and everywhere in between.

For more information, please visit www.alofthotels.com.

A press conference and official opened with a lion dance show after the prayer done in the morning.

The video below is the actual lion dance show which I shot on the day.

It was attended by all the senior management company of the people who involve in the newly built ALOFT KL Sentral.

(From L to R): Lai Siew Wah – Group Managing Director of Ireka Corporation Berhad, Monica Lai – Chief Financial Officer of Ireka Development Management Sdn Bhd, Lai Voon Hon – President & CEO of Ireka Development Management Sdn Bhd, Dato’ Mohammed Azlan Hashim – Non Executive Chairman of Aseana Properties Limited, Paolo Campillo – General Manager of Aloft Kuala Lumpur Sentral, Vincent Ong – Senior Director, Brand Management, Asia Pacific for Starwood Hotels & Resorts, Dato’ Seri Ismail Shahudin – Non Executive Director of Aseana Properties Limited and Chuck Abbott – Regional Vice President, South East Asia for Starwood Hotels & Resorts.

(From L to R) : Lai Voon Hon – President & CEO of Ireka Development Management Sdn Bhd, Vincent Ong – Senior Director, Brand Management, Asia Pacific for Starwood Hotels & Resorts, Dato’ Mohammed Azlan Hashim – Non Executive Chairman of Aseana Properties Limited, Dato’ Seri Ismail Shahudin – Non Executive Director of Aseana Properties Limited,  Paolo Campillo – General Manager of Aloft Kuala Lumpur Sentral and Chuck Abbott – Regional Vice President, South East Asia for Starwood Hotels & Resorts.

Located at Bandar Puteri Puchong, this restaurant are already 1 year old. It is the branch of the original Lenggong Keng Ping.

The restaurant are air conditioned and pretty spacious in its setup. This restaurant are use to be a vegetarian restaurant.

On the wall, there are some house specials written in Chinese together with pricing.

Authentic Sai Toe Fish Ball.Per pop RM0.70

It is hand made and no preservative added. Every single ball are bouncy and it is highly addictive as a starter. At first we ordered 40 balls for 10 pax to start it off. I was standing at the side placing orders for the menu attack for the session. After I finish placing orders, I turn back to the table and it is gone! Finish! So I ordered another round.

The fish balls were paired with a home made bird eye chilli sauce which also came from Lenggong. This is not for the faint hearted. Go slow with it.

This bottle of chilli sauce are available for sale if you want to bring it home. It taste really good with anything fried.

Claypot Pak Sok Kong

This is the wild type which catch by orang asli and then sell to the local fish monger to distribute it. There are no muddy smell from the fish as they are expert in treating the fish before it is dish out. A dash of Chinese rice wine were added when served. It is very tender and the fish basically melt in your mouth.

Steamed Water Monkey fish which is steamed and with just added superior soya sauce. This fish is meant to be shared. The ideal size of the fish is 1.5KG and the best way to enjoy seafood is by steam it. The flesh were taste a lil fruity in result of the feedings it had in the river.

Steam fish belly with bean paste

This is the best part of the fish for those who know how to eat fish. The belly is the softest and require a high skill to prepare it. At first I thought it will be fishy smell but it is not. It taste really good.

Wild boar curry.

Tofu Puff with minced meat

This is a recommended to order dish here at Keng Ping. Home made tofu puff with minced meat topped with special soup. There are no MSG and artificial flavorings.

Home made Kau Yoke with Yam.

Braised pork belly with yam. Perfect lean and fat cut of pork bellies braised for a long day plus left it overnight really made this dish a perfect companion for white rice. Just one dish alone I can kill 2 to 3 bowls of rice just like that. A combination of pork plus yam is a must to eat together in order to bring out the best taste out of it. Just the pork alone sometime may be too fat. The yam actually reduce the oily feeling as it is kinda sandy texture.

Clay pot wild boar

The wild board meat are suppose cook for a longer time to tender it. Taste wise the sauce not able to absorb much into the meat.

Sour Plum Sauce Duck

I find this dish is rather subjective for people to love it. If you like plum sauce, then you will love it. But not for me personally. The duck meat were ok and easy to go with rice.

Sambal Petai Ikan Bilis

Hail to the stinky beans. Stoink to the brim but high in nutritious value. A famous dish in nasi lemak.

Kam Heong Crab

Four Heavenly Kings

The brinjal were awesome. It is fried with plenty of garlic bits and bird eye chilli. Every bite come with kick from the garlic and chilli.

Claypot Kam Heong Chicken

This is a household dish for many house. I had this a lot when staying with my parents. The chicken were pan fried and then cook in dark soya sauce and dried chilli.

Homemade Tofu

A simple home made egg tofu pan fried and then cook with minced meat. The sauce were slightly starchy with a hint of bean paste used. It looks simple but tasty.

Steamed Chicken

This is another MUST order dish at Keng Ping. The skills that displayed by the chef to steam the chicken is in question here. He pass it with flying colors. Imagine I take the breast meat which famous for being tough and rough taste so tender.

The ginger sauce is the key to enhance the steam chicken taste. I can tell you, this portion easily clear by you alone. However the chicken were sold in 1/2 or whole bird. The chicken used here were corn fed chicken hence the color is a lil yellowish compared to normal chicken. At Lenggong, the chicken used were free range chicken. It is tough yet tender with the chef’s skill in preparing it.

Fried Roast Pork with bird eye chilli

Stir-fried Lotus Roots with Mushroom

Stir Fried Giant Bean Sprout with tofu puff and pork.

Stir Fried Cheng Long (Green Dragon from direct translation) Vege with bean sprout

This vege no matter how you fry it, it will still taste green.It looks like a mini pandan leave.

Braised egg noodle. *NOTE Make sure you order small portion eventhough you got 10 pax to share. The big portion lacks oomph and gravy. The idea is the same like Char Koey Teow, it will only taste good when fried 1 by 1 plate. If you put everything together, the consistency will be gone. This braised noodle is origin from Lenggong.

Fried rice are rather blant and normal. Go for the noodle instead.

Restoran Keng Ping
No.26, Jalan Puteri 5/2
Bandar Puteri Puchong,
47100 Puchong
Tel: 03-8052 3572 / 017-889 1697 / 017-912 8414