Archive for September, 2011
Now that I have relocated to the Klang Valley, I haven’t been to Bukit Tambun for seafood as frequent as I used to. In the recent years there has been a sprout of new seafood restaurants just after the toll exit which specialize in Claypot Crab Rice. Among them, Cia Xiang Seafood Restaurant is the biggest player here in terms of restaurant size and customer count. My previous and also first visit to Cia Xiang was good hence the return.
This is what they are famous for – Claypot Crab Rice (蟹王香饭) @ RM48. There is a minimum order of 2 pax which is more than enough to be shared among four people.
Being a state where the local delicacies are predominantly the likes of unique chicken rice ball, Nyonya laksa, cendol and satay celup, Melaka doesn’t seem like the place to hunt for Bak Kut Teh. Moreover, when you talk about the best Bak Kut Teh the general perception is that the best best ones are nestled in Klang Valley and Klang.
But in Melaka there is a beef based Bak Kut Teh that you should not miss. The restaurant is called Loi’s and it is not the jeans brand we are talking about here. The restaurant used to do business in a housing area just opposite Bukit Sebukor Manmade Waterfall, but had relocated into a bigger restaurant in Taman Perkota not too long ago.
Before coming here, my initial expectation was that it would be like a normal Bak Kut Teh with only a slight difference in taste since it is prepared with beef instead of pork. Well, after trying it I can only say my earlier expectation was way off.
Kuala Lipis Noodle is the latest restaurant to open at Sunway Mas, PJ. It is a family business and their specialties are none other than their self-made specialty noodle, roast pork and char siew.
The dark minced meat specialty noodle @ RM4 is nothing like I have eaten before. It looks like a thicker version of laksa noodle but it feels more dense, doesn’t break off easily hence the more ‘Q’ texture. More importantly, it is free of preservatives, no additives and no funny alkaline taste – just a plain good ol’ noodle. The non pretentious minced meat topping has a strong flavor with a hint of sweetness, which emits an inviting aroma when it is still hot.
I think 菠萝包 (Pineapple Bun or Polo Bao) hardly needs any further introduction. Surely you must have seen and eaten it at least once at some point in your life. You haven’t? Well, just head to the nearest Old Town Kopitiam outlet because they actually serve it on the menu. You might think it is nothing to shout about and I do agree with you on that – if only you are talking about the Pineapple Buns we have locally.
As one of the most eaten buns in Hong Kong either as breakfast or snack during tea break, Polo Bun is yet another thing you shouldn’t miss there. But just so you know, these pineapple-skinned-buns in HK are not halal because the top crust usually consists of pork lard.
The best Polo Bun is said to come from Kam Wah Cafe‘s oven. This unassuming-looking ‘char chan teng’ at Bute Street, Mongkok has been featured on countless media with their proudest being able to make it to CNN. I know I haven’t eaten enough Polo Buns to pass any judgement or claim that this is the best out there, the fact is that Kam Wah’s Polo Bun is pretty darn good.
You can have the Polo Bun plain or sandwiched with butter or egg @ $7, with the former being the more popular choice. The salted butter is said to be home made and gives a good contrast of flavor since the Polo Bun’s crust tastes sweet.