The Berry Tale just had their Grand Opening a couple of days ago as another community cafe that offers variety of nourishing options perfect for anyone who’s into healthy lifestyle.
Here are some of the dishes we’ve tried:
Grilled Chicken Chop with Homemade Mango Chutney, Fries & Green Salad – (RM 19)
The chicken was really juicy and packed with flavors, I’d say its paired pretty well with the mango chutney. Fries could be a little more crispier and deep fried till golden perfection.
Note: This is only available from 12 noon onwards!
Miso Grilled Salmon with Cauliflower Rice – (RM 20)
I was in joy the moment I saw there’s cauliflower rice! Bare in mind that it isn’t bland nor under-seasoned, but also don’t be shy to request for salt and pepper if you’d like it more palatable. Hey, it’s a tastier way to stuff yourself with some veges! The grilled salmon chunks were delicious and went really well with the rice however it was a missed that the edamame, almond slices and walnut toppings were missing on the plate.
Overall if you’re looking for a light meal, I’d still highly recommend this though!
Zucchini Pasta with Thai Peanut Crispy Tofu – (RM 18)
Once again I’m so happy they’ve got this on the menu as well! Its almost like having a Thai salad because of the peanut sauce and also has a nice heat to it. Definitely makes a perfect light and tasty meal for anyone who’s trying to cut carbs.
Coconut Oil Nasi Lemak – (RM 16)
I love that they’ve replace coconut milk or ‘santan’ with coconut oil and ‘ikan bilis’ with silver fish instead as you barely feel the guilt of eating our local comfort food. Everything about this dish was so good! Chicken was fried to perfection, sambal was brilliant and ‘acar’ was simply refreshing and the silver fish were so crispy. Would definitely recommend this dish as well!
There is no diet that will do what eating healthy does. Skip the diet and just eat healthy! I’d definitely be back for more.
The Berry Tale
Address: C-13A-1 Jalil Link 2, Jalan Jalil Perkasa 1, Bukit Jalil, 57000 Kuala Lumpur.
Opening Hours: 8:00AM – 10PM daily (Closed on Mondays)
Contact: +60 16-217 8875 Instagram: theberrytale
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!
This August, Nook at Aloft Kuala Lumpur Sentral will give center stage to 5 of its chefs, each with their own specialty dishes to be featured on the buffet line! Proclamations of “Merdeka” are often heard nationwide this August as it is our Independence Day on 31st August but as fellow Malaysians regardless what the occasion is, it is not a celebration without food.
The team of 5 chefs include, 36 years-old Mohd Haffizi Bin Aledul Ginani, known to all as Chef Fizi. He is the man in charge of the appetizers who sets one’s heart on their fellow diners appetite at Nook.
Gado-gado
The peanut sauce simply tantalizes my taste buds. As simple as this salad may look or sound, it was definitely a lip-smacking dish to begin with.
Asian Chicken Noodle Salad
Refreshing, light and healthy dish, I love how the noodles are not thoroughly cooked giving it some nice light crunch to it, Chicken was well-marinated and really garlicky!
Shrimp with Pomelo & Watercress Salad
Shrimp matches perfectly with bittersweet citrus fruit, making it such a lively appetiser to begin with. It reminded me a lot like the Yam Som-O I’ve had during my trip to Thailand.
The second chef to be featured for the month will be Chef Muhammad Hafiz Bin Izham, a 29-years old from Pahang who specializes in Malay cuisine. He will be serving up his specialty dishes as per below!
Fried Crispy Sea Bass with Green Curry Gravy
A simple rich, delicious and creamy green curry with sea bass was bursting with bright, bold flavors. You’ll catch yourself scooping for more green curry topped on a hearty bowl of rice.
Spiced Eel Soup
Warm and filling perfect for rainy weathers, this soup was truly heart yet so flavorful. The eel has a really nice texture to it and wasn’t too chewy.
Gulai Pisang Muda
One of the few dishes that got everyone’s head turning when served. Just the look on the rich and sweet coconut gravy makes one mouth-watered.
The Chinese cuisine on the buffet will be prepared by the hands of Chef Emmanuel Chang Lin Con, a 32-years old who hails from Malacca.
Kam Heong Chicken with Dried Chili
Fragrantly distinctive flavors from the sauce paired perfectly with the lightly crisp chicken. The aroma itself yearning for a bite.
Butter Prawn with Oats
One of the all-time favorite dish at the buffet counter, this dish is no stranger to Nook’s regular diners. The prawns were crunchy, juicy and evenly coated with oats.
Wok-fried Mussels with Black Bean Gravy
Beautifully wok-fried with dried chilies giving some nice heat to it. Mussels were really fresh and complemented the rich, fragrant black bean gravy really well.
Nook’s buffet will be also feature a spread of Western and Fusion dishes by their Sous Chef, Ahmed Zaki bin Harun, the maestro of fusion cooking will be plating up a variety of dishes.
Braised Chicken Rendang Pasta
This ultimate fusion dish, full of ri1ch and warming flavors will definitely have you grabbing for more. Chef Zaki does not jokes around when it comes to his fusion dishes.
Daging Masak Hitam
This rather famous ambrosial Malay dish was one of a kind. The beef was braised till soft and tender complementing the flavorsome dark sweet sauce perfectly. What’s missing right here is a bowl of rice!
Quattro Formaggi Pizza
Inspired from his days when Chef Zaki was based at Southern Italy, this classic four cheese pizza has to be one of the most wonderful combinations of bread and cheese imaginable.
No buffet is ever complete without a dessert spread. On the dessert bar, you’ll find delectable creations of Chef Zahrin Mohamad bin Madzlan.
Bubur Som Som
This local dessert was inspired by Chef Zahrin’s mother. A little drizzle of Gula Melaka to complement the coconut rice flour porridge with some freshly diced jackfruit. Perfect to have after a heavy feast!
Brownie Tower
And what’s a feast without brownie tower!
Pandan Tiramisu in a Coffee Cup
Decadent little tiramisu with a twist of local ingredient bursting with a shot of espresso.
Nook’s buffet dinner is priced at RM108 nett per adult and RM54 nett per child for kids aged between 6 to 12-years old on Sundays to Thursdays. On Fridays and Saturdays, tickle your taste buds and dive in series of tantalizing flavors of fresh mussels, prawns, crabs and many more at Nook’s Sea Meat Buffet Dinner priced at RM120 nett per adult and RM60 nett per child!
For reservations and more information please call +60 3-2723 1188 or click here!
Aloft Kuala Lumpur Sentral Address: No. 5 Jalan Stesen Sentral, 50470 Kuala Lumpur, Malaysia. Contact: 03-2723 1188
Melipoly booth at TasteFully Food & Beverage Expo 2018
One of Malaysia’s largest Food & Beverage Expo are back last weekend with much more to proffer! Melipoly is a vertically integrated beekeeping enterprise based in the pristine rainforests of Malaysia that produce natural honey of the highest quality. They take extra measures and employ nature-friendly methods to ensure that their honey is 99.99% pure and organic so that consumers can enjoy the true health benefits of real honey.
They’ve also got a strict “no additives” policy that has been practiced throughout their entire production. Other than that, by establishing themselves as a vertically integrated enterprise, they can ensure the purity of their honey and the quality of every single aspect of their products, simply because they’re in full control of the entire honey production and supply chain, from the bee farms to the collection, the processing, and even the packaging.
Not only honey is one of the oldest sweeteners on Earth, these thick gooey goodness work wonders and plays a huge role in our health and lifestyle. It’s great for the skin, heart, absolute energy booster and also an effective cough suppressant!
Did you know in ancient India, it was even believed that could ward off evil spirits and ensure a happy romantic life? Time to stock up some honeys, mate!
Here are some of their products and they’re proud to say the honey produced are 100% raw honey made in a natural environment and there’s no sugar, additives, coloring, artificial flavors or preservatives are added to the honey, maintaining its original form. It is also unheated, unpasteurized and unprocessed honey so it contains a broad range of nutrients and essential trace elements for various health benefits.
Apis Cerana – 280gm (RM51)
The rainforests in Malaysia are rich in natural forage sources for bees where wild honeys taste often richer and full-bodied with some smoky hints of caramel flavors in it. Colors can be ranged from dark golden color to russet too as dark honey contains high amount of natural antioxidants.
Stingless Bee – 280gm (RM111)
Stingless bee honey are produced by the Meliponine Stingless Bees from the tropical rainforest where they gather nectar from a tremendous variety of plants to produce a tangy honey that is rich in trace elements and organic acids. Though the texture is a lot more runny and lighter in color than regular honey, it’s totally natural and no water was added! I’ve got to love that nice hints of zest and plum in it.
Multifloral – 280gm (RM51)
Produced by our fellow Malaysian Honey Bees in our local rainforest, these bees forage from a wide variety of forest trees and plants to produce a dark golden-hued honey with a amazing fresh, floral fragrance. One of my personal favorite! The diverse nectar sources results in a honey that is rich with a wide range of minerals and micro-nutrients.
Melipoly Stingless Bee Honey 500gm would be the perfect gift for your loved ones. Highly recommended for senior citizens who are diabetic, has high blood pressure and high cholesterol. One tablespoon a day only!
These chocolates are produced by Melipoly as well! 64% Belgian Chocolate with Multifloral Honey, Kurma & Almond. Chocolates with additional health benefits? Not guilty at all!
One word to describe Melipoly? Genuine, truly what something is said to be. From its taste and texture, you’ll know how genuine it is from how soothing it is down your throat.😏 The honey is totally different from the sickly sweet ones you often find in your local supermarket or ones drizzled on your pancakes and waffles.
Almond Siah, Director of Melipoly at TasteFully Food & Beverage Expo 2018
Do not hesitate to ask ‘King Bee’ Almond Siah regarding on anything to do with honey! He could even give you tips on differentiating natural and adulterated products.
Restoran Dragon Star has been around for over a decade in this big neighborhood and always been the family restaurant to go for. The restaurant also focuses more on authentic Cantonese cooking. Keepin’ it real!
Here are some of the highlighted dishes on what we had for dinner:
鹽煙沙薑雞 Smoked Kampung Chicken – RM30/half bird , RM60/whole bird
Free-ranged chicken beautifully marinated in Sand Ginger Powder, giving it a better texture to chomp on. Taste wise its almost like having Salt-baked Chicken except you get to enjoy the skin a lot more.😛
清蒸游水順殼魚 Live Steamed Marble Goby in Light Soy Sauce – Seasonal Price
I absolutely love Chinese-style steamed fish (fresh-from-the-tank) with soy sauce as it lends the fish sweet and salty flavors. The chef also taught us how to identify if the fish was frozen or from the tank based on its texture. Frozen fish brought to steamed would still look the same while fresh from the tank would look eh, distorted?🤷
檸香焗明蝦 Stir-fried Prawns in Homemade Lemon Mayo Sauce – Seasonal Price
The prawns were tender and springy in texture and beautifully coated in their finger-licking homemade mayo sauce with a hint of zest making it an absolute refreshing dish.
Highly recommended for prawn lovers!🍤❤
燒焗排骨支 Grilled Pork Ribs – RM23/small , RM46/large
Pork ribs were absolutely flavorful & well marinated served with crispy vegetable fritters. Its almost like having char siew except you get to indulge the juicy tender meat and fat so much more.
It was quite a crowd-pleasing dish to go for.
紅燒羊腩煲 Braised Lamb Belly –RM27/small RM54/large
The lamb was deliciously braised till tender and gravy was simply rich and flavorsome plus generously filled with dried bean curd and mixed vegetables making it so much better.
This simple hearty dish will have you feeling delightful and comforting.
Dishes after dishes of meat, its fair to have some braised tofu and seasonal vegetables to have a little balance in our body.😂 The sauce was really appetizing, it makes you just want to top it on some plain rice. Not to mention the generous amount of fresh vegetables in this pot!
Bring your family & friends over, its definitely worth dining for! My personal favorite dish from this restaurant has to be the fish. What’s yours?
Restoran Dragon Star 龙星海鲜酒家 Address: 54 A, B, Jalan SS 1/22, Desa Tunku, 47300 Petaling Jaya, Selangor. Opening Hours: 11AM – 2:30PM, 5:30PM – 11PM daily Contact: +60 3-7877 6673
Considering how long that notion has been around, you’d think the restaurant industry’s playing field would be more level. Chef Siti Arini binti Darsom @ Tusoo, was one of the few women working behind the swinging doors of professional kitchens with 13 years of experience specializing in modern Western cuisine and I was indeed lucky to be able to get Chef Arini to answer some questions.
What were your inspirations behind the 5-Course Menu you’ve prepared?
Whenever I create a menu, my first priority goes to having an up to par quality ingredients. Most of the ingredients used are often imported from Europe but I do also source for local ingredients such as spices. As for the presentation of the dishes, the inspirations I get from natural forces such flora and fauna to sands and mountains.
Why do you think there are so few female chefs when it comes to professional cooking?
There’s sacrifice involved. As a chef, we need to sacrifice most of our time in the kitchen. It is not easy to balance work and family life especially as a lady with kids but I’m truly grateful to have a husband that understands and lets me fulfill my dreams.
Do you have any chef you idolize ?
The chef I look up to has to be Grant Achatz. Although he has lost of his taste buds because he was given a diagnosis of tongue cancer, he never gave up cooking and creating great dishes. I’m amazed by his fighting spirit because I’m a fighter myself.😉
What should we look forward on trying in Tangerine?
As for now, what I would like to highlight what’s on my menu which are my Portobello Tortellini, Foie Gras Cherry & Spanish Goat Cheese.
To find out about Chef Arini’s 5-Course Menu, clickhere!
Relish the quintessential rooftop dining experience at Tangerine, located on the Sky Deck (Level 51) of THE FACE Suites that offer diners a scenic Kuala Lumpur city view and evening sunset.
Designed sophisticatedly in all marble with floor to ceiling windows that overflow the interior with natural daylight, makes Tangerine a place to experience dining at the top of the hotel with incredible city views. Tangerine‘s setting is opportune for getting a taste of the international culinary experience while enjoying the classic and convivial ambiance where there is an indoor and outdoor area.
With an opulence indoor dining area and casual outdoor seating that overlooking the Kuala Lumpur city view, Tangerine is an ideal venue for business entertaining, family and friends gathering, special celebratory occasions and casual socialising.
Gotta grab some pretty sunset shot before the stars come up.
We’re here today not just for the view but for some magnificent gastronomic experience by Chef de Cuisine, Chef Siti Arini.
On the menu itself, the dishes she’ll be preparing sounds absolutely astounding! I can’t wait to show you what we’ve had.
Mediterranean Bread, Green Olives Roll & Seed Loaf
We were served with some bread to ease our hunger along with some noteworthy butter that sparked our taste buds.
Truffle Bordier Butter & Yuzu Bordier Butter
Both were lightly salted but with individual uniqueness. The Yuzu Bordier Butter tasted elegant and fresh while the Truffle Bordier Butter has hints of truffles for flavoring which was my personal favorite choice of butter.
Starter:
Pea & Parmesan Panna Cota
No it isn’t a fancy-dressed ‘kuih talam’ but a fun starter to begin with to set our game into the gastronomical experience throughout our dinner. You’d get the savory from the Parmesan and sweetness from the pea along with the other elements in this dish.
First Course:
Pearl Tomato Compote served with Honey Yogurt Cheese, Nitro Olive & Basil Crumbs
The tomato was peeled and poached leaving some hints of cinnamon in it paired beautifully with the Honey Yogurt Cheese. It was almost like having a caprese salad.
Second Course:
Portobello Tortellini served with White Truffle Shaves, Truffles Malto & Truffle Froth
As stunning as it looks, it tasted phenomenal. The starter was just so truffle-licious I just don’t know where to begin with. The Portobello mushrooms and satisfying cheese tortellini was just such an earthy and refined dish. Can this be served in a regular portion?😜
Foie Gras Cherry served with Gooseberry, Forest Nuts & Pochon Tuille
Yes, those cherries were entirely made out of foie gras. Such a remarkable presentation to enjoy one of the world’s great culinary delicacies.
Third Course:
Cured Hokkaido Scallop served Garden Pea Mousse & Black Caviar
Simple yet flavorful. A really delicate plating and joy to the palate.
Brittany Lobster Tartare served with Crustacean Bisque, Ash Oil & Saffron Aroma
The shallots complemented pretty well with the lobster tartare as you get some of the sweet acidity from the shallots and the light salted tartare with nice bits of lobster chunks which gives some texture to it.
Palate Cleanser:
Iced Avocado & White Gazpacho
Refreshing, palate-cleansing work of art that instantly helps you savor your meal with its zesty-minty aftertaste. Oh, it was served in a bowl made of ice!
Soup:
Double Boiled Broth served with Chicken Log & Herbs Sachet
The plate would first be served with the Chicken Log and Herbs Sachet then the broth was carefully poured into the soup plate. What surprised me the most was the taste of the Chicken Log because from the look of it, I wasn’t expecting a burst of chicken flavors at all.
Forth Course:
The main course has 3 options you could pick from or you could simply upgrade to the Wagyu Tenderloin dish with an additional charge of RM 100.
Moulard Duck served with Braised Brown Lentil, Fresh Fig and Apple & Moroccan Spices
Loving the combination of the figs and apples perfectly complemented the taste of duck meat as it has naturally rich-tasting meat and fatty skin which go particularly well with something sweet. Not to mention the Braised Brown Lentils! So good.
Sous Vide Australian Lamb Loin served with White Asparagus, Smoked Garlic, Creamed Russet & Pecorino Flakes
The lamb was beautifully tender and flavorful with the Creamed Russet played a role on this dish, it makes things much more exceptional.
Wagyu Tenderloin served with Brittany Lobster Tail and Hazelnut Foam, Grey Chanterelle Ragout, Grain Mustard Baby Spinach & Romesco
Here’s the dish we mentioned above. Don’t worry about the doneness, that could be adjusted to your preference. As for the Brittany Lobster Tail with Hazelnut Foam, it’ll be an additional charge of RM 80 but it’s totally worth it that’s for sure.
Fifth Course:
Spanish Goat Cheese served with Charcoal Meringue, Pistachio Cookies & Orange Jelly
This creamy rich dessert treat was filled with pure, tangy goat cheese flavors. It’s like nothing you’ve had before!
Green Tea & Blueberry Macaron, Peanut Butter Raspberry Bon Bon and Velvet Carrot Cakes
It was indeed an unforgettable dining experience here at Tangerine in The FACE Suites from the modern decor, stylish layout, attractive paintings adorning the walls, overall service to food. I would definitely return again for more.
Operation Hours
Daily from 7.00am to 10.30pm
– Breakfast from 7:00 AM to 10:30 AM
– Lunch from 11:00 AM to 3:30 PM
– Dinner from 5:30 PM to 10:30 PM
– Room delivery from 11:00 AM to 11:00 PM
Dress Attire Casual smart wear (Strictly no swimming & gym attire, singlets, sandals and slippers)
For reservations, please contact +603 2168 1670.
The FACE Suites Address: 1020, Jalan Sultan Ismail, Bukit Bintang, 50250 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur Contact: 03-2168 1688
You’ve probably visited hidden bars and cafes in Kuala Lumpur but have you been to a hidden Chinese Hokkien restaurant? Pu Yuan Restaurant 炒薯粉小食馆 is one of the hidden gems here in Old Klang Road. If you’re a banana (just like me), you’d probably struggle your way around to find it unless you’ve got someone else who reads Chinese.
It’s so secluded making it seems like here’s a spot known only to the locals who lives around here. Entering this restaurant is almost like stepping into the era of the early 70s.
As secluded as this restaurant may look, it has appeared on plenty of newspaper articles and TV shows like, Ho Chiak where they’ve awarded them with their chopstick not just once but twice. Some years back it was also mentioned a few times in local culinary magazines.
Fried Sweet Potato Flour Noodles ‘Chao Shu Fen’ 炒薯粉
At first glance it actually does looked like Char Kuey Teow. This dish is filled with ‘wok hei’ and divulge into the beautifully kneaded sweet potato dough then stir fry along with some dark soy sauce, prawns, pork and cabbage, not forgetting some generous amount of crispy pork lard that made this dish so special. The texture of the noodle was great as it wasn’t too soft but nice chewy texture to it.
Stir-fry Rice Cakes ‘Pek Kueh’ 炒白果
This dish was stir-fried almost the same as the ‘Chao Shu Fen’ except its using something like one of the Korean delicacy, Garaeddeok often used for Ddeokbokki. That texture is absolutely addictive as they are just so fantastically chewy and accompanied with some pork slices.
Stir-fry Beansprouts and ‘Green Dragon Vegetable’ 青龙菜
A quick simple stir-fry is always the tastiest with some nice garlic flavors to it.
Deep Fried Century Egg
Next, deep-fried Century Eggs stuffed with Fish Paste, Shrimps and Salted Egg Yolk. This is so good! I could imagine myself having this dish in wedding dinners.
It is perfect to have it just by its own without anything else.
Restoran Puyuan 炒薯粉小食馆 House: Daily 11:30 AM – 3 PM , 6 PM – 10 PM Address: No.12, Batu 4 1/2, Jalan Klang Lama, Kuala Lumpur, 58000, Kuala Lumpur, WP. Contact: 03-7982 4410
This locally produced bread has been around for decades in the heart of Seremban.
It is still a staple fare for most schoolkids till this very day during break time or for senior locals to have it with their coffee in their local coffee shop. You can’t declare you’re a true Seremban folk if you don’t recognize this iconic brand!
It was definitely my lucky day to be able to have a short visit to their bakery after consuming it for awhile.
Personally I’m never much of a fan of cream rolls like Mighty White or Gardenia as I find the way too sweet and bread a little too dry. When I was first handed one of these I wasn’t too sure about it but now, every time I make a trip back to Seremban purchasing them is a must!
Here we’ve got the 2nd generation who still runs the bakery who then told us a bit of their history and their production.
This bakery only produces ONE type of cream roll and no other fancy flavors. There will be about 5000 to 6000 of these margarine cream rolls produced a day. It will then be delivered all around Seremban area and rarely, but some distant town in Negeri Sembilan.
How much is it you’re asking? They’re only selling for RM0.70! Yes, 70 cents only!
Here’s how the packaging like if you’ve not seen it before! Bright yellow with with red wordings and two boys holding up a ‘LUCKY’ banner. Packaging is still kept traditional.
You can’t missed this right? It’s so yellow!
Don’t be worry about trying it my fellow vegetarian and vegan friends, you’re free to consume them as much as you want! No eggs and animal products contain!
As simple as it looks, you’re looking a childhood especially for those who’s been growing up in Seremban and having this for breakfast during school days.
The bread texture is really soft , fluffy and doesn’t has that stick-to-throat feeling.
Actually, I’m not sure that’s a good thing, considering I could eat the entire dozen all on my own. Not guilty.
It’s all about going back to the basics. Simple margarine cream that isn’t too sweet or sickly. The amount of cream is just right.
After all, we’re not eating the cream to get us stuffed. 😜
I truly understand why this cream roll is loved by all ages till today. This is a really simple comfort food that gives you a hearty feeling!
Note: It is an essential to purchase when visiting Seremban town!
I really hope Lucky Bakery keeps it ongoing to ensure more people are aware of its brand. Rainy, we’re counting on you! 😂
Syarikat Lucky Roti (Lucky Bakery) Address: 80, Jalan Tun Dr Ismail (Jalan Templer), 70200 Seremban, Negeri Sembilan. Contact: 06-7631 070 or 016-9092 715
If you’re looking for a quiet yet calm and cosy Japanese dining spot for your friends and family during the weekends, Kin No Uma is the place for you. The ambiance of the restaurant was still the same as almost a decade ago as per what I could remember.
To spark your appetite, check out their sushi and sashimi station! There’s quite a varietal of sushis to start with.
There’s also some salads you could have before moving onto heavier options. I’d shamelessly dive straight into main course though!
If you’re not too fond on seafood or raw food, you may opt for some Grilled Chicken Teriyaki, Grilled Lamb Cutlets with Cajun-Spiced or simply something hot which will be at the main course section.
In addition, enjoy the selection at the Teppanyaki station with varieties to pick from!
Or perhaps some noodles if you’d prefer something lighter. Four choices of noodles to pick and paired with some fresh vegetables to be cooked together in a clay pot.
Tempura was really crispy and addicting it keeps going round after round!
As for their desserts, it would be nice to have some Japanese desserts or at least Japanese-inspired but it was a palatable to end with.
Diners will enjoy special discounts if you’re holding the hotel’s membership privilege card which also extends to GHHS Healthcare and Palace Vacation Club cardholders.
Here are the rates:
Two (2) Diners – 50% OFF
Three (3) Diners – 33% OFF
Four (4) Diners – 25% OFF
Five (5) Diners – 20% OFF
They’ve got private rooms as well if you enjoy some personal space.
Restaurant Opening Hours: Tuesdays – Sundays
Closed on Mondays Lunch – 12 noon to 2:30 PM
Dinner – 6:30 PM to 10:30 PM Contact: 03 – 8946 4888 ext. 3484 or fnbreservation@pgh.mines.com.my
Gotta grab some pretty sunset shot before the stars come up.
Eudaimonia (n.) 