Saturday lunch at Meng Kee restaurant at Hicom-Glenmarie Industrial Park, Shah Alam. Their char siew (Chinese barbecued pork) is one of the best I’ve ever had, nuff said…
Meng Kee Char Siew
Address: 20, Jln Pekedai U1/36, Hicom Glenmarie, Shah Alam, Malaysia.
Phone: 019-379 3629
Dined at Toscani’s Wine & Dine at Waterfront, Kota Kinabalu, during my trip in March 2009; the restaurant is specialised in Italian and Spanish fusion…
Was thinking of having fish for dinner yesterday (Jan 10) and bumped into the restaurant by chances while making rounds at Puchong Jaya.
The restaurant dubbed itself as a ‘wild natural river fish specialist’, and I am very much a fish lover (in edible sense)… so it clicked as soon as I saw the restaurant.
Dined at Farmland Restaurant in Sri Petaling, Kuala Lumpur, last Sunday (Jan 4). The restaurant is one of the branches of the restaurant famous for its porridge steamboat.
Dinner on New Year’s Day at the Lala Chong Seafood Restaurant, a popular place located just opposite of Subang Airport, Selangor, Malaysia.
Used to dine at here occasionally when I was staying nearby at Kelana Jaya, but this was my first visit since moving to my new place in late 2007.
The restaurant’s signature dish is Siong-Tong La-La (clamps in special stock), and they always maintained a decent standard with their crabs. There are a few other gems in their menu, but I would advise staying away from the fish dishes. Overall a good dining place with reasonable price.
La La Chong Seafood Restaurant
Address: Lot PT 6824, Terminal 3, Sultan Abdul Aziz Shah Airport, Subang.
Phone: 03-7859 1906
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.
Quan Com Pho is a Vietnamese restaurant in Hanoi. Found this place via a travel guidebook during my Hanoi visit in July 2008, and the restaurant seemed pretty promising on some online reviews… thus giving it a try.
Their menu was quite different from what I had at other Hanoi restaurants; their food was kinda like a fusion of traditional Vietnamese cuisine with some new cooking ideas.
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.
