vkeong loves good food, travel and photography!
Posts tagged Seri Kembangan
Steamed Sang Yu (Snakehead) @ Yap Yin Bak Kut Teh, Seri Kembangan
Nov 24th
When I was still working at KL, one of the restaurants I had always wanted to try was Yap Yin Bak Kut Teh at Seri Kembangan. Besides being near to where I stayed, Yap Yin’s famous Steamed Sang Yu (Snakehead) also stirred up my curiosity, well mainly because I never had any steamed Snakehead before. And I heard it was really good too!
But before I continue further, I just want to apologize to my makan buddies for bringing them here. You guys know who you are if you’re reading this. Anyway I am saying that because the food we had that night was pretty average with only one or two dishes really stood out. And personally I was quite disappointed with the Steamed Snakehead. It didn’t quite lived up to its reputation.
Steamed Sang Yu @ RM36. The only great thing about this dish was the fish’s freshness. It was still alive before being cooked, and you can see them still alive swimming around in the aquariums at the restaurant. The Snakehead’s flesh was nicely sliced into bite pieces that can be easily picked up using a chopstick, hence making it a lot easier and less messier to enjoy. But still, you need to lookout for the tiny bones that may still be present in each slice of meat. Click here to continue reading >
Ikan Bakar Garam @ Hu Xu Shen, Seri Kembangan
Nov 18th
A rather unique dish “Salt Baked Fish” or Ikan Bakar Garam in Malay can be found in Seri Kembangan. There are a few restaurants that serve this dish and 胡须伸小食店 is one of it. I believe many of us have already heard and eaten grilled and baked fish cooked either Malay (pan fried with sambal) or Portuguese style (baked in aluminum foil). So, the idea eating fish baked with salt was a fresh experience for me.
There’s only one type of fish being used, which is Tilapia (非洲鱼). I don’t really know the preparation process (except it was baked) but the fish came out really fresh and tender. The crispy looking skin was so salty, it was never meant to be eaten. So, the boss would always cut off the skin to reveal the white flesh.
Leng Ya Indah Yong Tau Fu @ Serdang
Oct 11th
I am probably the latest to blog about Leong Ya‘s famous Yong Tau Fu and Ji Bao Gai (Paper Wrapped Chicken) in [tag]Seri Kembangan[/tag]. Back in the days when I was still studying and working in MMU Cyberjaya, Seri Kembangan was one of the nearest towns we could go for shopping and movies.
We would take a bus to Serdang’s KTM and then walk to Mines shopping center. On the way there, we would surely walk past all three Leong Ya’s restaurants. See, I had so many opportunities to try the food but I didn’t. Kinda regret actually. But, now that I am back to Cyberjaya once again I finally got the chance to try it. Even so, this is a super long overdue post, lol.
We only ordered two pieces of [tag]Ji Bao Gai[/tag] and a small plate of [tag]Yong Tau Fu[/tag] to go with white rice. They have dai chow as well but my main objective is only to try the these two things.
You may get chicken wing, breast or drumstick depending on your luck. Getting the chicken wing would be the unluckiest one because it’s quite difficult to eat with fork and spoon lol.
The gravy might be a bit salty for some but it was OK for me if taken with rice. Each [tag]restaurant[/tag] has its own secret marinade which will the deciding factor in the [tag]paper wrapped chicken[/tag]‘s taste. But the usual ingredients will always have ginger, oyster sauce and maybe some five spice powder.
Another factor would be the warmth of the dish when served. From a separate experience, I noticed the taste and texture of the chicken would deteriorate greatly if eaten cold. So, if you see the restaurant is serving cold Ji Bao Gai you better avoid ordering it.
One thing that Leong Ya can improve on is to introduce a proper menu for the Yong Tau Fu items. Without it, customers had to listen to the waiters mumbling the food instead.
Do take note that the Yong Tau Fu is served together with the sauce. Well, that’s fine for me but I prefer to have the sweet sauce to come separated. If you are like me, remember to mention that to them. Taste wise I found it to be pretty normal and similar with other Yong Tau Fu around.
Leong Ya has three branches here, one with air-con at the front and another two behind it. Weird eh? And all the branches are only 5 minutes away from each other. Rumors say the family had a feud so the siblings are running the business on their own now.
Leong Ya Indah 梁雅(女) – was the branch I went, said to be run by the daughter. Anyway I am not interested in the rumor or their feud, but these cases seem to be quite common in F&B. When it comes to business and money, some won’t play nice even if it’s their own family.
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Yap Beng Dry Bak Kut Teh @ Equine Park, Seri Kembangan
Aug 11th
Currently I am really hooked to Dry Bak Kut Teh. Ever since I tasted it in Yap Chuan, I have been craving it especially when I am really hungry. Thankfully there’s Yap Beng in Equine Park, Seri Kembangan. Yap Beng is a Bak Kut Teh restaurant that serves good [tag]Dry Bak Kut Teh[/tag], almost equaling the standards of Yap Chuan.
I have eaten here a couple of times and have always left as a happy and satisfied customer. Not only the food’s good, the price is quite reasonable for me too.
What I really like is the Dry [tag]Bak Kut Teh[/tag]‘s fragrance and the heavier taste compared to the normal Bak Kut Teh. The dried shredded squid plays the biggest role in this dish providing most of the flavor. They look like small broken noodles in the photo. I just love taking photos of Bak Kut Teh, they always look so damn delicious.
Their Bak Kut Teh is of course not as tasty as those in Klang, but is still quite good compared to others. And I find the herbal taste in the soup is quite strong. Although this serving looks big, it is actually a set meant for a person only @ RM8.
