We are not at the peak season of durian yet, but the fever for the King of the Fruits is hotter more than ever now. Durian cendol is not a new thing in Malaysia but a rojak & cendol stall in Shah Alam decided to take it it further by adding real and fresh durian fruits (never frozen) in their cendol. So essentially it's not durian cendol. Instead, it's durian in cendol.
Guest Head Chef Jes Chew is now cooking at Elegantology Gallery & Restaurant. His specially created 3 course a la carte menu offers a series of colored dishes that could be paired with cocktails and in store fashion items.
Priced at RM150++ per pax and available for a limited time only, the exquisite dishes are prepared by using premium ingredients with a local twist.
Restoran Damansara Uptown Hokkien Mee is one of the very few which could do both the noodles and sambal right, and with consistency in quality over the years.
Double Seven's dai chao stall is now our go-to place whenever we feel like having a proper meal, yet won't put a dent in the wallet. We have our dinner here almost on a weekly basis and we have never been disappointed.
Uokatsu does not enjoy the best location in Sri Hartamas, yet it is not a deterrent for sashimi and Japanese seafood lovers. While the other restaurants in the same vicinity appear dead and on the brink of financial collapse on a weekend, Uokatsu is full to the brim. No wonder they are able to expand into another shop next door.
I have teaming up with OpenRice again and this time, we want to buy you coffee! We are giving away 10 Starbucks vouchers worth RM50 each. All you need to do is download and install OpenRice's latest app, submit a photo (or review with a photo), share it on Facebook and tag @malaysiafoodntravel and @OpenRice Malaysia.
Tian Fatt was my next stop for KL-style Char Koay Teow. Like Fei Lou's in Jinjang, fresh cockles are also available; though you need to be specific if that's what you want. Otherwise, you'd get a a normal looking CKT that doesn't distinguish itself from the rest.