Archives for: July 2012

Angus House Japanese Charcoal Steak @ Publika

Angus House Japanese Charcoal Steak‘s latest restaurant opened at Publika not long ago and it is already drawing a crowd of customers, which is quite an opposite scene compared to their old location at Pavilion. Maybe that explains the reason for them to relocate their business.
Speaking of Publika, it has had its fair share of bad publicity recently due to a robbery incident involving a lady that gone viral on Facebook. Just so we are clear, I am not posting this to promote Publika (even though I have written quite a number of Publika restaurants in the past) Be extra careful where ever you are, avoid walking alone and always have a friend accompany you always – especially if you are a lady.

angus-house-steak-restaurant

Now that being said, I am not going to elaborate much about this visit because everything was great from start to end – both food and service wise. And even though the prices are on the steep side, I felt it was worth paying for and we left as satisfied customers. Needless to say the steaks are cooked perfectly, good enough for me to overlook the sauce which I think did not marry well with the meat.

wagyu-tenderloin

I like the fact that they offer a set menu here. It does cost a little more than having the steaks a la carte but you do get to enjoy a full course consisting of appetiser, soup, salad and dessert. Usually the other items that come in a set are quite crappy but they were surprisingly good especially the dessert.
Also, do note that the prices shown for the food we had are based on the set menu. My Black Angus Tenderloin @ RM157. This is a 300gm steak, which is also the largest piece available for the cut. Tender and juicy as expected from a tenderloin, satisfying to the last bite. The only thing I disagreed was the sauce that I mentioned earlier.

Angus House Japanese Charcoal Steak's latest restaurant opened at Publika not long ago and it is already drawing a crowd...

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Aunty Koh Best Cendol @ Bukit Rambai, Melaka

Before you head to Aunty Koh‘s cendol stall, do know that you are in for the richest and creamiest cendol ever and the rest might just not be good enough anymore. The downside to this delicious cendol is the time and effort required to look for it, which is especially true for non-locals. It is hidden in a small kampung called Bukit Rambai located far away from the town. Although it is a long drive, the scenic beach and paddy fields made the journey pleasant enough.

lonely-road

I am not kidding when I say the place is tricky to find, just look at this lonely road in front of the stall. So do yourself a favor and get a GPS if possible. Aunty Koh’s stall is nothing but a simple attap shop located in front of which I assume is her house. And I believe she is only doing this small business out of interest. Reason being, she only opens during the weekend for a short period of time in the afternoon. For people who want to rake in the cash, this won’t be the case at all.

cendol-gula-melaka

Unlike other cendol in Melaka that relies heavily on sweet Gula Melaka for the distinctive taste, Aunty Koh emphasizes on coconut milk instead. What you will get here is the milkiest cendol with the purest coconut milk taste. This, in my book is the BEST cendol ever.

Before you head to Aunty Koh's cendol stall, do know that you are in for the richest and creamiest cendol ever and the r...

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Big and Tasty Crabs @ B Lui Seafood, Kepong Baru

Looking for crabs in KL is easy with so many seafood restaurants around. But the real challenge is to look for one that has really large crabs without going out of town. And don’t get me started on those gimmicky restaurants that claim to sell crabs at RM18/kg, they are always teeny weeny ones with little meat – hardly satisfying. So if you share my same thoughts and do not mind spending more, there is a hawker-styled restaurant worth visiting at Kepong‘s Wai Sek Kai.

live-australian-crab

Because the crabs at B Lui Seafood are imported from either Indonesia or Australia, their sizes are reasonably larger as well as costing much more than the local breed. Those in the display tanks go for RM120/kg and weighs about 1 to 1.2kg each, while the even larger ones (~1.5kg, requires booking) cost RM150/kg. So the meal would easily exceed RM120 if you order only even one crab.

salt-and-pepper-crab

The ways the crabs could be cooked are pretty standard, like what you would expect from a normal seafood restaurant. But just so you know, their signature cooking method is Kam Heong style, followed by the unique Coffee style. While I was there the table next to us ordered the Coffee Crabs, which filled the whole restaurant with coffee aroma when it was being prepared. As for us, we prefer to enjoy the crabs as it is with minimal seasoning and sauce, so the Pepper & Salt baked style was chosen. Since it is baked, the crab could go into the bamboo basket as a whole without being cracked open first.

crab-pincer

I think this photo of the claw alone is enough to tell you the size of the crab and the amount of meat it packs. It is expensive alright but the satisfaction you get when you sink your teeth into the succulent and delicious meat.. that will surely overshadow the price.

Looking for crabs in KL is easy with so many seafood restaurants around. But the real challenge is to look for one that...

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FLAM’s The Thin Crust Pizza @ Changkat Bukit Bintang, KL

Tarte flambee is like a pizza, and if you looked up its origins you would know that it is actually a unique dish from Alsace – the fifth smallest region in France. Strictly speaking, you can’t call Tarte flambee a pizza but for marketing purpose I guess calling it a ‘thin-crust-pizza’ will sell better. You could get this rather unique food at FLAM’s located in Changkat Bukit Bintang and luckily, pizzas are not the only good stuff on the menu.

mushroom-pizza

Since we are new to this variant of pizza, we asked for a recommendation and got the Mushroom Flam’s Deluxe @ RM38.80. The number of toppings (the types, not amount) are kept to a minimum, consisting of only mushrooms, a few types of cheese and herbs so that the flavors are simple, yet still enjoyable.

flams-restaurant

oven-pizza

After placing your order you could see how your pizza is made right from the scratch. There is an open kitchen at the end of the restaurant where a huge, bright-red brick oven is at. The pizza is only baked in the wood-fired oven for a couple of minutes because of the thin dough.

Tarte flambee is like a pizza, and if you looked up its origins you would know that it is actually a unique dish from Al...

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