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Archive for October, 2010
Mantis Prawn Char Koay Teow @ Sin Guat Keong, Kimberley Street
Oct 29th
The Char Koay Teow stall outside Kedai Kopi Sin Guat Keong is one of the oldest in Penang that has been around for more than half a century. Currently manned by Ah Sean, the stall was actually started by his father, which was later passed on to him. Besides being the pioneer to include mantis prawns in their noodles, they are also one of the four ‘Kings’ (King of Seafood) I mentioned before at Sky Emperor Chicken Feet Koay Teow Soup post.
Here, a plate of ‘keh liao’ Char Koay Teow is RM5 and above, depending on how much additional toppings requested. Compared to the other Char Koay Teow in Penang, this one tasted a bit moist and had a strong, sweet seafood flavor. One plate is always not enough for me. But if you like your noodles drier you should notify him when ordering.
Hajime Japanese Restaurant @ Jalan Damai, Kuala Lumpur
Oct 26th
For you Japanese food lovers out there, if you haven’t been to Hajime yet, you need to include this into your list of to try Japanese restaurants (I do keep one in case you’re wondering) Set in an actual bungalow turned restaurant, it is currently one of my favorites.
Their pricing is slightly higher than the rest but I have no qualms forking for it. But don’t worry, Hajime is not that expensive to the extent of burning a hole in your pocket for a normal meal. And if there’s anything I learnt so far in enjoying Japanese food, quality and freshness always come first, quantity and pricing are secondary.
When I dine at Japanese restaurants I usually use their sashimi’s quality to gauge their overall standard because I believe it is the best indication of things to come. Hajime’s selection of sashimi is quite extensive alright, should be able to satisfy any sashimi lover’s cravings.
Real KungFu Authentic Klang Bak Kut Teh @ Taman Connaught, Cheras
Oct 23rd
Recently, there’s a trend in Bak Kut Teh restaurants to serve the meat and soup in single, personal bowls instead of claypots. At first it may seem to be because of hygienic reasons but Bak Kut Teh connoisseur will know that this is the traditional way of serving back in the old days.
One of the latest restaurant to join this ever-booming food business is Real KungFu at Taman Connaught Cheras, claiming to serve authentic Klang Bak Kut Teh. It’s hard not to notice this restaurant because Bruce Lee’s face appears at their shop front. Pretty good decision I must say, as it would certainly generate a lot of buzz and attention.
We actually discovered this restaurant by chance and thought it belongs to a popular chain restaurant with the same name in China. FYI the one in China is a fast food serving steamed dishes, also with Bruce Lee as logo. So despite the same naming it was obvious they weren’t the same.
A variety of meat like Tai Kuat (big bone), Sai Kuat (small bone), Sau Yuk (lean meat), Sam Chan Yuk (3-layer), Pai Kuat (pork ribs), Sai Cheong (small intestines) and many others are available here, all priced at the same @ RM9.50. One downside I could see is that you would not be able to customize your Bak Kut Teh as freely as you want. But it’s a boon for those who do not know what to order other than Pai Kuat, since the options are stated clearly in the menu.
Restoran De Rasa Sayang @ SS4, PJ (Good & Affordable Food)
Oct 20th
Restoran De Rasa Sayang at PJ SS4 is famous for their seafood noodles in the day but do you also know their tai chow at night is also very good and affordable as well? My friend who brought me here told me the chefs are the original team who used to cook at Greenview SS2, known for their Sang Har Meen. So if you fancy Sang Har Meen you could get it here as well. Anyway this restaurant is quite busy at night partly due to it being one of the very few eating places that open for dinner in this area.
Steamed Tilapia with Preserved Radish (chai por) @ RM25.20. Weird pricing, I don’t know what that 20 cents are for lol. The chef certainly does not stinge on the chai por, the fish is literally covered in it. If you tasted chai por before you would know it is slightly salty. But after being deep fried not only the saltiness is greatly reduced, they become even crunchier and more fragrant too. This is a dish that needs to be tackled fast while still hot to enjoy the taste to its fullest.
