Minimalist interior breakfast & brunch restaurant that offers quite a variety of breakfast you could think of. Pretty insta-worthy for those who enjoys taking pictures.
Note: This is a self service restaurant so do remember to collect your orders and clean up your mess after you’ve finished your meal!
Fluffy Kid (RM 17)
Lightly seasoned, not too much wow factors about this but if you don’t feel like having carbs this is a pretty good option to go for.
Scrambled eggs were fluffy as promised however the diced luncheon meat was a little mushy. The side salad was crisp, fresh and delicious!
Like Burger Like Sandwich (RM 20)
One thing I love about this place is that that they don’t use regular white breads in their menu but hearty & healthy ones like this one right here, Purple Chia Seed Toast. The pork loin in the sandwich was pretty juicy.
Multigrain Toast (RM 14)
A simple yet filling choice for vegetarian diners. Generous spread of avocado with a sunny side up.
Didn’t tried any of their drinks because we wanted to go elsewhere for coffee.
Might probably visit this place again but not anytime soon.🤷🏻♀️
NanYang Cafe is a local culinary brand who offers fusion interpretation of Nanyang delicacies.
You may have to queue for a table during lunch hours as hungry customers come about for their signature favourites such as Hong Kong Style Wanton Noodles, Freshly Baked Polo Bun, Nanyang Coffee & Tea.
Prawns & Wonton with Noodles in Soup (RM 11.90)
Their springy noodles and silky juicy prawn wontons rest in a hearty bowl of hot aromatic broth had indeed gained their recognition.
Would definitely recommend this dish.👍
Special Pork Knuckle in Preserved Bean Sauce with Tossed Noodles (RM 12.90)
If you’re looking for something a little more heavier, you should give this a try.
For its price and generous portion of pork knuckle offered, it was definitely worth it. It was really well marinated and almost melt to mouth texture.
Lettuce with Oyster Sauce (RM 7.90)
Beautifully blanched but glad the oyster sauce wasn’t mixed into the lettuce because it was ridiculously salty!
Signature Jumbo Toast with Ice Cream (RM 16.80)
Got to admit the toast was delicious and lightly buttered. It’s definitely not a dessert for 2 but for a 3 – 4 pax.
Would’ve been better if there’s an additional scoop of ice cream so it wouldn’t be too dry. Not recommended and worth the value.🙅♀️
I would strongly recommend to go for the freshly baked breads instead. It was definitely a lot more satisfying than the Jumbo Toast we had.
Pineapple Bun with Butter (RM 4/each)
HK street food cravings satisfied!💕 I love how they placed a thick slice of butter on top of an ice cube. It’s really soft and fluffy!
If the crust on the bun was crunchy crumbly sweet cookie-like it would’ve made is so much better. Definitely my favorite and to-go-for at this establishment.
Pumpkin & Cheese Bun (RM 4/each)
Same texture as the Pineapple Bun except this one has cream cheese fillings.
Nanyang Milk Tea (RM 4.90)
A hot cup of milk tea to pair with some breads. It tastes exactly like a ‘Teh Tarik’. Looks like one too!
It’s a decent place to have your HK cravings fixed and for its value. Would definitely drop by again for their Pineapple Bun!
The Christmas spirit is back in town and what makes it better to celebrate this festive season with the ever popular year-end festival gatherings at Berjaya Times Square Hotel, Kuala Lumpur. They will be offering Christmas Eve Buffet Dinner on 24th December 2018, Christmas Hi-Tea Brunch on 25th December 2018 & New Year’s Eve Buffet Dinner on 31st December 2018 at Big Apple Restaurant.
What makes it a little more special to celebrate in Berjaya Times Square Hotel? The hotel’s Michelin Star Executive Chef Abri stepped up the game with a full spread of traditional Christmas delicacies which showcases the true Christmas spirits.
Here are some of the recommended dishes by Chef Abri:
Roast Christmas Turkey with Chestnuts & Roasted Chicken with Honey and Sesame SeedSlow Roasted Prime Beef & Boneless Lamb LegSteamed Brussel Sprout with Alfredo SauceChicken Cordon BleuAssorted Mushroom Ala GrequeSalmon Roulade with Caviar
And for those who would like to satisfy their sweet tooth… there will be plenty of sweet delights from Christmas Spiced Cake, Panettone, Christmas Pudding with Cream Anglaise, assorted macaroons and many more!
Words can’t describe how hype I was when I was told Genki Sushi is back in Malaysia! Welcome back and I’ve missed you, Genki Sushi!😚
In celebration of its first outlet opening in Malaysia, Genki Sushi will be launching its menu consisting of 122 core food items that will definitely satiate your appetite along with the selections on the Dai Man Zoku and Genki Premium Selection menu.
Fun Fact: Did you know Genki Sushi’s ‘angry face’ logo is to visualize a serious, professional and confident face of a Japanese sushi expertchef?😡
This time they’ve stepped up their A-game and will definitely make their diners thrilled with the debut of its ‘Kousoku Express’ sushi delivery system and signature Dai Man Zoku selections here at Sunway Pyramid.
What’s Kousoku Express if you’re wondering? Instead of using the regular conveyor belt with plates of sushi making rounds after rounds, it delivers food items directly from the kitchen to the table as they want to ensure what they serve has to be fresh which also provide diners a different level of dining experience.
True to its innovation legacy since historic times in Japan, Genki Sushi continously incorporates technology into their preparation processes, capturing Japanese efficiency and speed at its best all whilst preserving quality simultaneously.
After the opening ceremony and sake breaking, we had an opportunity to make our very own Temaki. Not going to lie but it was pretty fun getting to test our skills. Guess who won 2nd prize and won RM30 dining vouchers?😂
Here’s how we’ll be ordering our food! A QR code will be provided upon seated and you may start ordering straight off from your phone. There’s no need to fuss on waiting for your turn to use the tab to order what you want.😬
I love how they provide Green Tea Powder instead of sachets. It has this really nice hints of vegetal and oceanic flavors to it.
Here’s a peek on what we had for those who crave nostalgia or ones who are curious what makes Genki Sushi different:
Scallop (RM 6.80)
We ordered some sushi from their ‘Premium Collection’. It was simply tender, sweet carefully butterfly-cut scallop. Simple yet pleasantly delicious.
Salmon & Flying Fish Roe (RM 9.80)
There’s this mouth-filling sensation having this. The salmon was so fresh.😍
Salmon Sashimi (RM13.80)
Look at the marbling on the salmon!😍
Fried Egg (RM 3.80)
Can’t go wrong with tamagoyaki! Slightly sweet, delicate and comforting.
Seared Salmon with Cheese (RM 6.80)
This was so addictive!
Seared Crab Stick with Cheese (RM 4.80)
Good choice for those who’d prefer a lighter option.
Corn Mayo Inari (RM 4.80)
Flying Fish Roe Inari (RM 7.80)Tuna Mayo Inari (RM 4.80)
Y’all know I have mad love for inari.❤ The Corn Mayo was so sweet and crunchy, Flying Fish Roe were generously stuffed into the bean curd skin and Tuna Mayo has actual tuna flakes in it and not mushy.
Udon with Smoked Duck (RM 8.80)
Highly recommended! Smoked Duck was ridiculously flavorful and not too chewy. The udon was springy and slurpi-licious paired perfectly with the broth which was so comforting and satisfying.
Deep-fried Soft Shell Crab (RM 16.80)
Exceptional texture and surprisingly juicy inside. Definitely a recommended dish.
Deep-fried Oyster (RM 13.80)
Crunchy deep-fried to perfection evenly coated with batter.
Deep-fried Rice Cake with Cheese (RM 7.80)
This has to be one of my personal favorite here. You got to have it while it’s piping hot and stretch those cheesy goodness.😛
Deep-fried Salmon Skin (RM 8.80)
For those who’d prefer something a little more healthier, you should definitely order this. It may not be as crispy and a little chewy as you’d get a wee bit of salmon flesh on it.
Takoyaki (RM 7.80)
It’s pretty yum, just the right springy texture from the octopus.
Grilled Scallop with Cheese (RM 8.90)
Love the creamy texture from the cheese and mayo topped on the scallop.
Grilled Eel [half] (RM 28.80)
Soft, firm and barely has fishy aftertaste. Highly recommended to unagi lovers!
Grilled Mackerel (RM 12.80)
If you’re not too fond with eels, mackerel could be the other alternative to go for. Lightly salted but still super flavorful.
Steamed Egg Custard (RM 3.80)
And of course we can’t forget helping ourselves with a piping hot chawanmushi.
Check out their Facebook page for their latest updates or have a look on their menu by clicking here!
Khunthai was founded in 1999 by a local family from Butterworth, Penang who simply loves Thai cuisine. To enhance the dining experience, they’ve been keeping it real by creating a cozy Thai village ambiance while playing popular Thai music at the background. The dishes on their menu were mainly simple and comforting authentic Thai cuisine selling at a reasonable price.
Note: To keep their concept as authentic as possible, even their staffs are 100% Thai!
As there’s no way I could drive all the way up to Penang to dine at their first restaurant, I decided to try the nearest outlet which is at Petaling Jaya.
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Fish Cake (RM15 / 5 pieces, RM 28 / 10 pieces) – Very aromatic; I enjoyed the lemongrass and lime leaves in it which simply takes it to a delicious level.
Prawn Cake (RM15 / 5 pieces, RM 28 / 10 pieces) – Its pretty similar to crab cakes except there a little more crunch in it from the diced prawns. Really crispy on the outside and juicy inside!
Prawn Cake with Salted Egg Yolk (RM 14 / 2 nos) – Its the same as the regular Prawn Cake except this one was stuffed with salted egg yolk.
Pandan Chicken (RM15 / 5 pieces, RM 28 / 10 pieces) – The chicken was moist, tender, packed with refreshing pandan aroma encased in the leaf.
This otak – otak was really one of a kind although traditionally, it should be wrapped with banana leaf instead of aluminium foil. It was a lot more rich and creamier in flavors than our local otak – otak. I’d recommend this if you’re in a group of 2 to 3 person.
Chap Oong Omelette (RM 10)
Simple yet delicious. Thai-styled fried eggs are always fluffy and crispy. We ordered this to pair with the otak-otak.
Kapal Tofu with Basil Leaves (RM 10 / small , RM15 / big)
Pretty generous with the mixed vegetables, the tofu was fried then braised to perfection. You definitely got to get a few spoonful of the sauce for your rice as it was very flavorful with wonderful flavors of the holy basil leaves. Yes, its called Holy Basil Leaves.
Laab Gai – Northern Thai Style Sauteed Mince Chicken (RM 12 / small , RM 16 / big)
For anyone who’s looking for a healthier dish, this is to go for. Its pretty light and refreshing with just the right amount of heat and raw onions to give good crunch to it. Probably one of the healthiest warm chicken salad you’ll ever have.
Claypot Glass Noodles with Prawns (RM 18 / small , RM 25 / big)
We ordered small and was surprised how ‘small’ their portion was! I’d say its a portion for 2. I’ve also got to admit that these noodles were pretty addictive and beautifully braised. Look at the size of the prawns! There were more prawns beneath the noodles.
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We ended our meal with BIG bowl of Tab Tim Grop or also known as Red Rubies loaded with sliced jackfruits, jellies and the crunchy diced chestnuts. It was sweet, refreshing and delicious. Perfect to have on a sunny day or after a spicy meal!
Overall it was a remarkable lunch, if you’d like to check out there menu click here!
Khunthai Authentic Thai Restaurant Address: No.6, Jalan 5/44 & Off Jalan Gasing, Petaling Garden, 46000 Petaling Jaya, Selangor. Opening Hours: 10AM – 12AM daily Contact Number: +60 3-7781 7523
The guys who set about making their dream a reality in London is now available in Malaysia! I haven’t been to Genting Highlands for a pretty long time and I was pretty excited on trying what’s good in this restaurant after all the hype.
Chilli Lobster served with Signature Brioche – RM 165
They’re serving fresh Canadian lobster steamed or grilled to our preference with a choice of clarified butter or B&L’s famous lemon & garlic butter.
The sauce was delicious with just the right amount of heat but it was a missed that the lobster was slightly overcooked. We had to order another round of those fluffy buttery brioche to absorb every last drip of the sauce.
The B&L Burger (168g) – RM 130
The B&L Burger, a combination of beef and lobster meat, topped with lettuce and Terragon & Truffle sauce.
Almost everything about this was good! Buns were fluffy and beautifully toasted, lobster was nice and firm however the patty was a little dry but well seasoned. One thing about this burger was the truffle sauce as it gave an extra oomph.
8 Steps To The West – RM 33South Carolina Tea – RM28
Alongside we ordered some cocktails as well. Both were pretty refreshing, but I personally preferred the South Carolina Tea because it wasn’t gassy.
The kitchen is constantly flying out with orders, I hope they’re able to maintain a consistency to it. Overall it was a great dining experience, the service crew was quite attentive and friendly as well.
Healthy Eating, Healthy Living Roadshow was from 2nd to 7th October 2018 at IPC Shopping Centre for friends and family to participate in fun and exciting activities.
I wasn’t there just for the fun and games but to also learn about the wonders of cooking with PHILIPS Premium All-In-One Multi Cooker as we were told that Chef Sidney Kan will be preparing 6 dishes within an hour! That sounds almost too good to be true but he has proved the crowds wrong.
Here are the 6 dishes Chef Sidney has prepared along with the recipes and steps:
1. Beancurd Soup ‘Tou Foo Kang’
Ingredients
1 liter of Chicken/Vegetable Soup (can be freshly prepared with PPC in advance)
1 bowl of Fresh Bean Curd (freshly made with PPC)
5 pieces of Crab Sticks (cut into cubes)
20 gram Shimeji Mushrooms
100 gram Peeled Prawns (chopped into pieces)
100 gram Squid (cleaned and sliced)
1 pack of Gingko Nuts
10 pieces Goji Berries
1 can of Sweet Kernel Corn
1 tablespoon of Corn Flour
2 tablespoon of Water
Method
Heat up Chicken/Vegetable stock with Saute Mode.
Mix corn flour with water then set aside.
Add in all the ingredients into the stock and cook for 3 minutes. (Only put crab sticks into the cooker once its almost ready)
Before serving warm, pour corn flour mixture into the cooker to thicken the soup.
2. Steamed Tofu Egg with Century Egg and Salted Egg Yolk
Ingredients
2 nos Century Eggs (diced)
3 nos Salted Egg Yolk (diced)
1 bowl of semi-firm bean curd (freshly made with PPC)
4 nos Grade AA Eggs
1 1/2 tablespoons of Soy Sauce
1/2 tablespoon of Oyster Sauce
1/2 teaspoon of Sesame Oil
White Ground Pepper, Sesame Seeds, Coriander and Spring Onions for garnishing.
1 sheet of Aluminium Foil
Method
Cracks and beats eggs in a bowl with a dash of Oyster Sauce.
Pour the bean-curd into steaming tray followed by the egg mixture.
Place diced century eggs and salted egg yolks on top of the mixture.
Cover the steaming tray with aluminium foil to prevent moisture slipping into the dish during steaming.
Pour 1/2 cup of water into the cooker and place the rack/stand followed by the steaming tray.
Close the lid, set to Steam Mode with Keep Pressure Time (KPT) of 10 minutes.
Once its cooked and ready, take the steaming tray out and garnish and top it with Soy Sauce, White Ground Pepper then garnish with Sesame Seeds, Chopped Coriander Leaves and Spring Onion.
Once the oil has heated up, add the onions, garlic, star anise and cinnamon stick. Fry until fragrant.
Add potatoes and Sakura Chicken into the cooker, fry them for a few minutes.
Lastly, add green peas, oyster sauce, dark soy sauce, salt and chicken stock.
Reset the cooker, pre-set to Chicken at Keep Pressure Time (KPT) of 25 minutes.
4. Galangal Chicken
Ingredients
1/2 Chicken (chopped into 6 pieces)
1 piece of Dried Cuttlefish (grilled and washed)
4 Slices of Galangal
3 Small Onions (sliced)
5 cloves of Garlic
3 slices of Ginger
3 tablespoons of Dark Soy Sauce
1 tablespoon of Oyster Sauce
3 tablespoons of Thai Palm Sugar
Oil
Method
Heat up cooker with Saute Mode.
Add some oil followed by the garlic, small onions, galangal and ginger.
Once fragrant, add chicken and sauteed till exterior is cooked.
Add oyster sauce and dark sauce then stir till ingredients are coated.
Add palm sugar.
Close the lid, set Steam Mode with Keep Pressure Time (KPT) of 8 minutes.
5. Steamed Chicken with Preserved Vegetable ‘Cha Choi’
Ingredients
800 gram Boneless Whole Chicken Leg or Breast (washed and diced to your preference)
1 packet of Ready-to-Eat Preserved Vegetable ‘ Cha Choi’
1 inch sliced Ginger (peeled)
1 tablespoon of Sesame Oil
1 1/2 tablespoons of Oyster Sauce
1 teaspoon of Premium Soy Sauce
1 tablespoon of Corn Flour
Salt and White Ground Pepper for taste
Method
Marinate the chicken with a bit of salt, oyster sauce, soy sauce, ginger, white pepper and set aside for few hours.
Coat the mixture with corn flour then add preserved vegetable.
Pour mixture into steaming tray.
Add 1/2 cup of water into the cooker.
Place the rack/stand in the cooker followed by the steaming tray.
Close the lid and set to Steam Mode with Keep Pressure Time (KPT) of 12 Minutes.
6. Colourful Vegetable with Mushroom Stems
Ingredients
20 pieces of Dried Shiitake Mushroom Stems
5 strings of Long Beans (cut 1 cm long)
1 Carrot (peeled and diced)
8 Small Korean King Mushrooms (diced)
1 Quarter of Red Pepper (diced)
1 Quarter of Green Pepper (diced)
1 Quarter of Yellow Pepper (diced)
1/2 can of Sweet Kernel Corn
5 cloves of Garlic (cut to half)
2 tablespoons of Oyster/Vegetable Sauce
1 tablespoon of Soy Sauce
A pinch of Salt and Pepper for seasoning
2 teaspoons of Oil
Water
Method
Soak the shiitake mushroom stems in hot water for at least 3 hours.
Followed by Steam Mode with Keep Pressure Time (KPT) of 30 Minutes with a cup of water, 1 tablespoon oyster sauce and oil. Once cooked leave it to cool.
Dice the shiitake stems.
Heat the pot using Saute Mode then add oil.
Once heated, add garlic and shiitake stems into the cooker.
Sauteed till fragrant.
Add the rest of the ingredients and give it a light saute for 3 – 4 minutes.
Add oyster/vegetable sauce, salt and soy sauce.
For more recipes and upcoming cooking demos, you should join Chef Sidney’s group on Facebook by clicking here! To read more about the amazing PHILIPS Premium All-In-One Multi Cooker, click here!
Jyo Nigiri-zushi 7 Shu – 7 Types of Special Hand-made Sushi (RM 110)
People and People (PNP) offers traditional Japanese carefully prepared by a renowned chef to transform each dish with creative flair in his choice of ingredients and selective cuts of the finest produce. The spiritual essence of traditional Japanese cuisine is fully preserved yet enhanced with his maestro touch.
Personally I’m never a huge fan of eating raw fish and seafood but I was convinced by the chef’s professionalism and food quality to give a try. Needless to say I helped myself with a few pieces and indulged it. One of the nigiri sushi I’ve got to highlight is the soyu maguro, tuna marinated overnight in soy sauce giving it a whole different level.
Take Sashimi 5 Shu –5 Types of Fresh Raw Fish (RM 110)
The chef also incorporate aesthetic elements of arrangement and presentation as practiced in Ikebana(Art of flower arrangement) to produce a 5-Star presentation.
Ultimately, guests will revel in a dining experience that is a feast fit for a king. I mean, how often do you see sushi beautifully plated like that?😍😍
Salmon Aburi Maki – Torched Salmon Roll (RM 38)
This was one of the few memorable dishes I had throughout dining here, I really enjoyed the lightly charred flavors on the salmon. Highly recommended!💖
Generous amount of crab meat topped on the creamy egg custard. The crab meat was simply sensational and barely rubbery. I could help myself with another one or two!
Perfect dish to warm your insides! Obsess with the chewy udon noodles soaked in the rich flavorful spicy broth. It wasn’t too spicy for me, so I had it all bottoms up.😋 Everything about this dish was so spectacular, another highly recommended dish.🍜
Kurogama Ice – Black Sesame Ice Cream (RM 12)
Green tea ice cream is overrated and almost everywhere but finding REALLY GOOD black sesame ice cream is tougher. Nutty richness of the black sesame was intensely decadent. It wasn’t too sweet and the red bean paste complemented the ice cream admirably.
Yuzu Sorbet – Citrus Fruit Sorbet (RM 12)
Simply refreshing and delightful yuzu sorbet that refreshes the palate after a heavy meal. It was so irresistibly tasty to have with citrusy-floral essence of the fruit.
Mochi Ice – Japanese Mochi Ice Cream (RM 15)
Soft chewy mochi bursting with black sesame ice cream inside! If you’d like to have black sesame with some texture then you should totally give this a try.
By far my favorite dessert here! Thinly shelled cheesy-licious ice cream. It was like having cheesecake in one bite: creamy, rich and savory.❤
At PNP Japanese Cuisine Artistry, they elevate the joy of fine Japanese dining to new heights of passion with a creative approach. Visually, the dishes will be a feast for the eyes and food for the soul.
Psst! There will be an exclusive group of traditional Japanese dancers who will provide twice nightly performances on weekends. This is the first restaurant in Malaysia to host this!
Anyone who lives at or within OUG will know where to get the best rojak mamak in town. It isn’t too hard to locate the stall as you wouldn’t overlooked the crowds and queue especially during lunch hours.
Rojak Sotong | RM6.50
The ‘rojak mamak’ or Malaysian-Indian Salad consists of a base of crunchy washed and julienne vegetables, tofu, crispy fritters and hard boiled eggs topped with mouth-watering peanut sauce.
There’s just this really comforting feeling from the chunky peanut sauce that was served with piping hot complementing the rest of the condiments perfectly.
Cendol Biasa | RM2
To make this meal a little more overwhelming, ordering a bowl of cendol would cool off some of the heat. The finely shaved ice with almost melt-in-mouth texture with just the right amount ‘gula melaka’ along with the generous amount of kidney beans, cincau & cendol was simply irresistible.
I’d strongly advise to order them as takeaways to enjoy at the comfort of your own home as there aren’t much tables there. Bare in mind during lunch hours it could take awhile to get to your orders. Patience lah deyh!
Rojak & Cendol Ali Address: Taman Yarl, 58200 Kuala Lumpur, Federal Territory of Kuala Lumpur Opening Hours: 11:30AM to 6PM daily
We dropped by at this old, bustling coffee shop strategically located just across the Klang KTM Station for a quick breakfast before we head over to Pulau Ketam. Chong Kok Kopitiam is apparently one of the oldest operating coffee shop in Klang.
The multiracial community here makes the ambiance so much more effervescent. Do not hesitate to share a table as it is packed almost everyday especially the weekends.
Roti Bakar 2 Keping – Butter dan Kaya (RM3.50)
Generous spread of ‘kaya’ coconut jam and actual butter instead of margarine slapped in between the lightly toasted toast. It’s still a little fluffy on the inside which makes it a lot more palatable. Not to mention their homemade kaya that tasted really authentic.
Roti 1 Keping – Butter dan Kaya
Personally I’ve always preferred my toast toasted over steamed. This time I’ve got to love how cotton-like soft and piping hot it was. There’s definitely something about their kaya that makes it so addictive.
Nasi Lemak
You’ll see these prepacked Nasi Lemak just in front of the cashier. The fluffy perfectly cooked rice plus the sambal makes it simply remarkable with just the right amount of heat in it.
Fried Mee Hoon
Economical fried mee hoon may be the breakfast choice of some as it is simply satisfying and filling though there’s no particular wow-factor about it.
Milo (RM2.70/Kecil)
It was a little too sweet for my liking, way too generous with the spoonful of Milo powder and sugar. Getting a cup of their signature Cham C would be highly recommended though!
Worth a visit especially for visitors who are planning a day trip to Klang.
Chong Kok Kopitiam Address:
5, Jalan Stesen, Kawasan 1, 41000 Klang, Selangor Opening Hours:
6:30AM – 6PM (Mondays to Saturdays)
6:30AM – 2PM (Sundays only) Contact Number:
+60 3-3371 0996
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