Cheow Sang was one of my most frequented restaurants in Petaling Jaya, Malaysia, before I moved to Bukit Jalil in Sept 2007. In fact it’s almost a year since I dined there prior to my visit last Saturday (Nov 1).
The restaurant is popular for its Bak Kut Teh, spicy fish head and herbal chicken etc. Bak Kut Teh (literally ‘meat bone tea’ in Chinese-Hokkien) is a popular delicacy in Malaysia and Singapore. It’s primarily a thick herbal soup with pork, innards and ribs.
Cheow Sang’s BKT is just ok to be frank… what I like is their spicy fish head (pic) instead, which is cooked with fermented soy beans and fresh chillies. Not too spicy, but enough to make people sweating on their forehead… and its fish head (which was cut into cubes) is almost always fresh.
The bill was RM65 (~USD18) for three person.
Restaurant address: 24, Jalan SS 2/10, Petaling Jaya (Chow Yang area).
Phone: 03-7875 1998; closed every Thursday.
Dim Sum breakfast a couple of weeks ago at the Clan Restaurant in Sri Petaling, Kuala Lumpur, Malaysia.
The restaurant’s signature dish is a creation of its own… the gai wo bao (鸡窝包 - literally chicken nest bun) which is basically a combo of two popular dim sum dishes i.e. the loh mai gai (糥米鸡 - chicken glutonous rice) and chicken bun.
To be frank, I am not a fan… it’s a clever idea, but the taste just doesn’t click for me. My sister kinda love it though; and judging from their business, lots of the folks seem to like it too.
These days almost all dim sum restaurants in the Sri Petaling area is selling this chicken nest bun, but Clan Restaurant is still the most popular place for the dish… originality still matters obviously.
For KL folks, the address of the restaurant… 140, Jalan Radin Anum, Sri Petaling.
Fast Food Fish Head is the (weird) name of a Chinese restaurant in Seri Petaling, Kuala Lumpur, Malaysia. The restaurant is famous for its steamed fresh-water fish.
Dinner with my family on Sunday (Oct 5)…
Steamed catfish with Chinese fermented black beans
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Ramadan is a Muslim religious observance that takes place during the ninth month of the Islamic calendar, in which the Qur’an was revealed to the Prophet Muhammad.
Ramadan is the Islamic month of fasting… Muslims would not eat or drink anything from true dawn until sunset [more on Wiki]
Ramadan is huge in Malaysia with Islam being the predominant religion; temporarily food markets (pasar ramadan) would be set up in various places during the month for the convenience of the Muslims to buy their food for breaking of fasts.
As for non-Muslim, it’s a month to sample a great varieties of dishes and cuisines from the Ramadan markets; it’s also quite a popular season for foreign travellers to visit Malaysia for the traditional food and cultural experience.
Sharing some photos from a Ramadan bazaar in Seberang Jaya, Penang…
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Pig innards congee (猪杂粥) is a common delicacy in Canton-based Chinese community, i.e. Guangdong, Hong Kong, Macau, and some parts of Malaysia and Singapore etc.
Pig innard congee, takeout from a shop in Sri Petaling, Kuala Lumpur
The pig innards congee in Hong Kong is a bit different from those we have in Malaysia. The pork innards (liver, kidney, intestine, lungs, stomach etc.) in Hong Kong are normally cooked fresh with the congee, whereas in Malaysia the innards are pre-cooked and seasoned before adding into the congee.
Both style has its pros and cons… but the essence of the congee is with the rice porridge itself. The smoothness and thickness of the congee is often more dictating than the pork innards. The one I had in the photo for example was a bit too watery.
Chinese and some other Asians are quite accustomed to this dish, but westerners might take this as one of those bizarre food adventure.
A Chinese banquet is normally held during special occasions, like weddings, new year, festivals, or sometimes a family gathering or business meeting. A typical Chinese banquet will have 8-10 dishes on its menu.
Some photos of a Chinese banquet, taken during my family dinner at Kok Thai Restaurant in Ipoh, Malaysia last weekend…
The appetiser, or the ‘cold dish’ in Chinese, is often the indicator of how good the restaurant is; the food presentation is vital and sometimes more important than the taste
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Most Asian Pacific countries have some sort of rice cake dishes of their own… it can be eaten sweet, salty, or spicy; and come in variety of shapes.
Not sure where this particular dish was originated; it’s a common Chinese street food that can be found in Malaysia… rice cakes stirred fried with soy sauce, bean sprouts and Chinese chives, and normally with chillies as well.
Stir-fried rice cakes
