Archive for November, 2011
Have you heard of Mille Crepe? This cake-like-dessert is actually French and got its name from the many layers (hence Mille) of crepes and cream used to make it. Maybe because of its unique appearance for a cake and its rarity in Malaysia, it became a hit on the Internet a few years ago. But now it is quite common in Klang Valley since many cafes are serving it over their cake counters.
My first time trying it was at Food Foundry at Section 17 PJ, where I found it to be so-so at best. I didn’t hate it nor love it, just felt it was nothing quite impressive except for that special layered texture it offers. So when I expressed my not-so-favorable response towards this dessert, some hardcore Mille Crepe lovers defended it furiously and asked me to try ‘the best one’ at Melaka, which is Nadeje Cake House.
So during my last trip to Melaka I also took the effort to look for this cake house to try the highly acclaimed cakes. I was really curious of how good the ‘best’ could be. Verdict? It tastes only marginally better, if not the same with the one I had at PJ. Click here to continue reading >
After spending hundreds of Ringgit on steaks at other famous restaurants in Klang Valley like Prime, Gaucho Grill, Jake’s, Las Vacas, Meatworks, Suzi’s Corner etc, in the end I still find myself going back to Maria’s Cafe. Overall, they are still the best in my book after weighing all the factors, especially quality and affordability.
As mentioned in my previous posts here and here, the steaks at Maria’s are heavily marinated to add more flavor into the meats. So if you are a steak purist then obviously this is not your thing. I have tried the Kobe and Wagyu here in two previous visits so this time I went for the Australian Black Angus (190gm, medium rare & no sauce) instead. Although this looks like a tenderloin, it is actually a rib eye cut with a tag price of Rm42/100gm. Among the three high-end steak meat, Black Angus would be the most affordable to most of our budgets. Click here to continue reading >
Penang is world famous for its abundance of hawker food. But sometimes having too many choices might not be a good thing because you will have a hard time to decide which to savour, especially if you are not a local. Here’s a Penang food guide for 48 hours from breakfast to dinner, carefully handpicked by vkeong only to feature the best of Penang has to offer!
Day 1, Breakfast (Seow Fong Lye Chee Cheong Fun):
Begin your day with Chee Cheong Fun at one of the oldest food stall in Penang with over half a century of experience at preparing these steamed flat rice noodles. The special prawn paste has a unique flavor second to none and is made by adding their own secret ingredients and then recooking it.
Chee Cheong Fun (since 1955)
Seow Fong Lye Cafe
94C, Macalister Lane, 10400 Penang
7:30am to 12:30pm.
GPS Coordinates: N5 25.022 E100 19.741
Would a makan trip to Seremban be complete without trying their famous Baked Crabs? I guess not. Since this is a local specialty, for sure there are a couple of restaurants that prepares this dish to cater to the demand. But through the recommendation of the locals we chose to eat at Kedai Makanan Seremban seafood restaurant. It is also the most famous one in town after being featured in countless media.
Although the dish is called 芙蓉烧蟹 (‘Fu Yong Siu Hai’) in Cantonese and translates to Grilled/BBQ Crab, the crabs are not barbecued at all. In fact they are deep fried and then coated with some special sticky sweet sauce. So if you are coming here expecting the the crabs to be grilled/baked/BBQ-ed then you will be surprised, heh. Actually I feel weird that I am calling it ‘Baked Crabs’ when it is supposed to be ‘Fried Crabs’ lol. But I am sticking to it anyway in respect to its Chinese name.
I believe there are people out there who do not like to have their crabs deep fried because the flesh tends to be dry and stick to the shells. Well, I am one of them. Luckily the chef is experienced and the crabs were fresh, plus he did not overcook them. So the amount of meat that got stuck at the shells is minimal and mostly at the legs. As you can see, the chunk of meat at the crab’s claw is still perfect and juicy. FYI it costs RM70 for two crabs (1 large and 1 medium) weighing a total of 1.4kg.