vkeong loves good food, travel and photography!
With GPS Coordinates
Pan Mee 清香肉菇板面 Opposite Shaw Parade, Off Jalan Pudu
Oct 4th
Our previous visit to Keong Kee Herbal Soup was great and we enjoyed the home-style dishes. But after that we had this constant nagging feeling that we should go back for the other more exotic herbal soups we missed.
So this time I was adamant that we weren’t leaving without trying at least one of them. Besides, I also had a go at the Pan Mee which came highly recommended by some of you. To cut to the chase, the Pan Mee is nice and this is actually coming from me, someone who does not even like Pan Mee!
Personally, the main reason I do not fancy Pan Mee is because of its rubbery texture that makes me feel like I am chewing on pieces of flavorless flour. So luckily for me the Pan Mee noodle here does not taste like that.
Even though the noodles is machine-rolled, it is slightly thinner than usual hence having a better elasticity and taste that suits my palate better. And of course you can choose to have your Pan Mee in a more traditional manner which is the torn/pinched style. Just let the aunty know!
As soon as the noodle arrived I was pleased to see the generous amount of ingredients given, considering most hawkers are getting stingy nowadays. The main stuff are minced meat, chopped mushrooms and fried anchovies which you could see are fresh with a crunch just by their looks.
The clear soup tastes mostly MSG-free and authentic like it was really boiled with pork bones. But what really makes this Pan Mee delicious is the appetizing mushroom fragrance that you won’t get from any other stalls. And that really makes the noodle stand out from the rest. For only RM4.30, this is a steal in KL.
Cia Xiang Seafood Restaurant @ Bukit Tambun
Sep 26th
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.
Loi’s Beef Bak Kut Teh @ Taman Perkota, Melaka
Sep 24th
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.
Specialty Noodles & Roast Pork @ Restaurant Kuala Lipis Noodle, Sunway Mas PJ
Sep 21st
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.
