Posts tagged Restaurant
Was back at Sek Yuen not long ago for dinner with a big group of friends. This time we had some new dishes that are really good with typified taste, what we call “ko cha bee” (古早味) in Hokkien. In other words, these dishes’ recipes have been the way they were for the past decades with minimal modifications so you could taste the flavors of the past here. This old school restaurant that has existed even before Merdeka is simply an institution!
The Pei Pa Duck that night was slightly off for being overroast so the meat tasted hard and dry, you could actually see it was darker than usual. But the skin is still crispy with the peculiar flavor. I poked around and noticed other tables’ duck looked perfect. I guess we were just unlucky.
Chinese Long Beans with Roast Pork – a simple but ingenious combination.
Ayam Penyet AP, an affordable restaurant serving the delicious and addictive Indonesian cuisine called Ayam Penyet, loosely translated to smashed fried chicken. It is a perfect alternative to the already over-mushroomed kopitiam franchises. Not only the quality is getting worse, portion is getting smaller and prices are always increasing. Imagine, after I finished my cuppa of iced white coffee, the cup is still filled with 3 quarter ice cubes. Daylight robbery.
Besides flattened chicken, beef and fish you would be glad to find other dishes like soup and barbecued meats. But you certainly won’t go wrong with AP’s signature dish – Ayam Penyet, priced at RM8. You could get a whole thigh or breastmeat, depending on your luck. I guess you could also specify the parts you want when ordering. Do note that steamed rice has to be ordered separately.
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.
If this pot looks familiar, it’s either you have read my old post about Sauna Prawns, or you have seen and tasted it before personally.
For those uninitiated, Sauna Prawns is a dish where a glass of Carlsberg beer is poured into a pot with heated sauna stones underneath, then immediately followed by a bowl of live grass prawns on top of the steamer lid.
As soon as the beer touches the rocks, steam is generated which will cook the prawns alive. At this time, the dining table would be filled with a faint beer and seafood aroma, enticing each and every diner. Just imagine the pot as a sauna room and the prawns as people, except they won’t get out alive. Oh, so poor prawns.
The prawns’ freshness is very important in dish so only live prawns are used. And I don’t think you could get any fresher prawns than live ones. 500g of prawns for this dish cost RM41, inclusive of the table-side show, uniquely available here only.