Gourmet Garden

Dim Sum for supper? Well that was what we had just now after our Fellowship meeting. We went to Yong Pin on Jalan Sungai Ujung, near to the junction of Cintra and Kimberley Street. I have not patronised that place for almost 10 years. I can still remember during my teens, me and my friends would go there after our camping trips or after our walk at Gurney Drive. Things has changed and we are all getting older and fatter!

‘Mah Tai Ko’ or water chestnut cake was my favorite, I even had seconds. The cakes were firm and fluffy on the surface and crunchy on the inside due to the loads of water chestnut slices in them. The taste was light and sweet (not too sweet), and you could still taste the water chestnut scent in them. If you could get the ones with their side slightly crisp, it would bring the feel to another level. Imagine the caramelised crisp sugary surface and the fluffy and crunchy insides!

Deep fried ‘Lo Pak Ko’ or Reddish Cake, the surface was crisp but the insides were a bit too soft. The taste was average with slight taste of dried shrimps (har mai) and not much of reddish taste. You could skip it if do not fancy this dish.

Then came the ‘Siew Mai’s or pork meat dumplings, we had two types the normal Siew Mai and the ‘Kau Choi’ Siew Mai. The tastes were quite traditional, porky, slight sweetness and creamy. The creaminess came from the Siew Mai skin itself. Siew Mais are one of my favourites and a must have for any dim sum meal as you tell the quality of the ingredients especially the pork meat and skill that was put in making it.

Then we had the fish balls, it was told that the fish balls and all the other dim sum and Paus are made in-house. They do not buy from other suppliers. The fish balls were soft and not as firm as those found in other dim sum shops. Taste wise they were not really that tasty, may be because not much MSG used!

We also tried their ‘Chu Kyiok Chou’ or Vinegar Pork Trotters. The gravy was a bit too sweet for my liking, but the trotters were tender and soft, and the fatty layer were very ‘lemak’(creamy). For some of the meat chunks, they were a bit dry to the tongue. Still the home cook version feel and taste better.

Another dish that we order was the ‘Keong Ngap Mun Min’ or Simmered Noodle with Ginger Duck. The noodles were actually Yee Mee which has that unique taste to it. The Yee Mee was simmered or stewed in the Ginger Duck gravy. Thus, the noodles itself also have the aroma and taste of duck and ginger. The noodles were smooth and rich. It was anything but soggy.

• 3.5/5 for value (Everything for only RM 27.20, can’t complain)
• 3.6/5 for taste & texture
• 3/5 for service
• 2.9/5 for cleanliness
• 3/5 for atmosphere

Popularity: 5% [?]

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Yet another chicken rice review! It seems that we have been posting a number of chicken rice businesses for the past few weeks. What to do?!

It was Sunday, just after Sunday service at around 10:00am and not knowing what to have for breakfast or lunch, we just stopped at the first ‘makan’ place(eat place) that came to sight. The shop, Restaurant 98 or Big Fat Boy Chicken Rice, is at the junction of Burma Road and Kedah Road. Just next to the future Tune Hotel by Air Asia. This place offers quite a number of dishes from your basic chicken rice to like kiam chai boey, pork knuckle, stew pork, etc.So, don’t worry about just having to settle with chicken rice only.

On that sunny Sunday morning, we ordered a plate of roast and poached chicken, char siew(sweet BBQ Pork strips) and chicken intestines.

The poached chicken served were from the breast section, which is my favourite past because it is meaty and less fatty. The breast meat was not too dry or hard to texture and still preserved a hint of chicken scent. Just about average I should say. The roast chicken was similarly average on texture and taste, in fact the serving of the roast chicken was so rationed that an exact review was not possible.

The Char Siew served was nice but slightly too fatty. May be because we did not specify our preferred cut and fat and meat composition. The best is half fats and half meat. The Char Siew brought back Gill’s memories of the Char Siew Wantan Mee at Tiong Nam off Jalan Air Itam. The char siew and its drippngs compliment the wantan noodles like bread and butter. Those memorries remain as memories, the stall has stopped roasting their own char siew.

The other dish that we ordered was the chicken intestines. It was crunchy and slightly chewwy, but the taste was not quite right. Or I should say that the chicken intestine were not really well prepare. The intestines had an after tatste of alkelie. Traditionally, the intestine were either washed with ‘sai mai sui’ (water from washing rice) or flour, which would not have the after taste taste of lie.

After the meal, we still had room to try the Wantan Mee stall just next to the chicken rice stall. We saw many people ordering from that stall, so we were querious. We ordered 1 plate regular dry noodles and 1 bowl of wantan soup, and they only cost us RM 4. Still at a good price! The noodles taste traditional old school type. But the wantans are not that exceptional, it taste more like fish balls to me.

• 2.8/5 for value9(RM20 or 24 for the portion of chicken, char siew, intestines and rice a bit expensive for 3 head counts, the soup should be free I hope)
• 3/5 for taste & texture(the best dish was the char siew but was too fatty for us)
• 3/5 for service
• 3/5 for cleanliness
• 3/5 for atmosphere

Popularity: 3% [?]

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On average, I would give this place:

Popularity: 4% [?]

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Last Sunday after church we could not decide where to go for breakfast, therefore we went driving around our Heritage zone in Georgetown. It was hard to decide what to eat because there were to many choice and also because we had problem finding a good place to park. Then we came by this corners shop selling Duck Meat Koay Teow Th’ng. We actually drove by this place some weeks ago hoping to try it after Gill’s dad said that it was not bad, but no luck. It was always closed for us. This time die-die must try said Gill.

This shop is located at the corner of Lebuh Keng Kwee and Jalan Kangsar. The name of the shop is Kedai Kopi Tong Hoe. The only hawker offering they sell is the Duck Meat Koay Teow Th’ng and drinks. But fear not, you are allowed to order other hawker item from road side stalls located at the vacininity. This shop is open for business from 7:30am to 12:30pm daily except for either Wednesday or Thursday. They also close on the 1st and 15th day of the month on the lunar calender.

For the first meal of the day, we ordered 2 small bowls of KTT, 1 plate of duck meat, 1 plate pig intestines and 1 plate of blench green vege. Guess how much is cost us?

The first thing that we tasted was the soup, it was very lite with a hint of the duck’s scent. Remember not to put any soya sauce or chili, or else you would have lost that unique taste. The Koay Teow (flat rice noodle) is smooth and springy, but not as springy like the ones in Ipoh. They quite a compliment to the light soup base. One of condiment item in the KTT, was the meat balls (not the testicles). It taste average and not firm enough. Why I mentioned the pork balls is because it will affect the taste of the soup due to the stronger taste it has.

Then there are the 3 side dishes that we ordered, the duck meat, pig intestines and blench green vegetables. The duck and intestines were served on a bed of plum and crunchy beans sprouts, dressed in light soya and fragrant lard and garlic oil and sprinkle with crispy garlic and pork lard bids. The duck meat was firm and cooked just nice, but it lost its juices because it was cutted too thin. The pig intestine was light, clean, and slightly springy. The blench vege was crunchy and sweet. It was dressed in the same dressing as the the duck meat and pork intestine.

• 2.8/5 for value (the meal we had cost the two of us RM 12.50)
• 3.5/5 for taste & texture
• 2.9/5 for service ( damn slow, kira koay teow like kira bulu. We waited at least 10-15 minutes to be served 3 tables but less then 12 pax…gee. There were 3 persons working, one prepare the koay teow, one choped the duck and one do the serving )
• 3/5 for cleanliness
• 3/5 for atmosphere

GPS Coordinate: N5*24’59.5″ E100*19’53.5″

Popularity: 5% [?]

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Here now, chulia street has added another Chicken / Roast Pork Rice Stall (Siu Lap Fan in conto) member just besides the Air Asia Office and but don’t be confused, this is definitely not Goh Chew Kee Chicken Rice (???) but they are neighbourhood.

Ching Tien Roast Chicken / Pork Rice (??) & Goh Chew Kee Chicken Rice (???) are the most famous along the road for many years…..but, i never try Ching Tien before due to the long que for most of the time! and Goh Chew Kee surely will not be my choice! famous doesn’t mean good…well, leave it to you to find out……heeee

Anyway, my uncle who is working in town’s hostel, introduced this newly opened Long Jiang Chicken & Roast Pork Rice to us, and mentioned about their big portion of Kiam Chai Boey been served without any charges and the chicken is good too. So, we decided to make our way to this yummy chicken on last 2 week, Saturday around 11am near to 12pm.

see the picture? Airasia office is just right to the next door. We were just wonder why just have few table having lunch inside the Long Jiang coffee shop but Goh Chew Kee has already crowded with “Fans”.

Anyway, since we were there to try my uncle’s recommendation, so we have ordered a plate of Roast & Boiled Chicken, Chicken Gizzards and Char Siew for 2. We didn’t order any Roast Pork is because it looks dried.

A plate of Oil Rice with hint of chicken broth flavour (original chicken broth not MSG), not salty & heavy, it goes well with chicken…

Rating: 3.5/5

Smooth and Tasty Boiled Chicken
Actually we have ordered both boiled & roast chicken but ended up just 2 pcs of roast chicken has been given….haaa. some how the roasted chicken was slightly dried and taste just normal, so we didn’t bother it much. And comes to the boiled chicken, the meat was pretty tender and smooth, and the skin can easily dissolved in your mouth! wonderful.
Rating: 4/5

Chicken Gizzards, kinda small in size, but very springy. The soy sauce on the plate was pretty appetising, it taste different compare with chicken sauce. tiny drops of chili would goes well with gizzards.
Rating: 3.8/5

wah…thinly slice of Char Siew and the meat evenly surrounded by lark….OMG. I believed they chosen the correct part of meat but unfortunately it was over flavour. Too sweet and the meat was cutted too thin, can’t really taste the meat but just the glace sauce only…..gee, really wasted.
Rating: 3/5

Popularity: 3% [?]

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First to come from the kitchen were the Summer Rolls or hand rolls Vietnamese style. In this category there are 8 varieties to choose from. There is the Traditional Northern Rolls (Prawn or Chicken Slices), Farmer’s Egg Rolls, Mini Prawn Paste on Sugar Cane (with some DIY wrapping action with rice paper), Crispy Gourmet Seafood Rolls, Crisp Fried Hanoi Rolls, Fresh Vegetable Rolls, Southern Fish Rolls and Classic Rice Flour Rolls.



   

Tham Chiak from PTP is seen here trying his hand in the Mini Prawn Paste on Sugar Cane DIY rice paper roll. I hope he had washed his hands! If not, I sympathised with person sharing that piece with him.

Wok Fried Flower Beef

Wok Fried Flower Chicken

Spiced Grilled Eel Cake / Villagers Grilled Snail Cake

Street Style Salty Soft Shell Crabs

Royal Seafood Skewer

I especially like the Wok Fried Flower Chicken/Beef and the Grilled Chicken T-Shaped. The Wok Fried Flower Chicken/Beef was stir fried with a herb which is commonly found in Vietnam. Thailand also produces this herb, Pergularia, which it is brought in from. It has nutty taste to it, and almost taste similar to Asparagus tip when it was fried with beef. When the Pergularia was cooked with chicken, this dish produce a light and sweet taste with the chicken taste still in tact. As for the Grilled Chicken T-Shaped, it taste unique with the use herbs spices, which the chef is not willing to part with, and the texture was a bit powdery because of the ground spices used.

The Street Style Salty Soft Shell Crabs was crispy to the bite and was filled with the taste of Dill. Something different from the usual method of cooking soft shell crabs. As for the Royal Seafood Skewer, the Salmon was slightly over cooked. The Salmon had already loss its unique rich oils and moisture and that is why it was dry and too firm. But if taken with the accompanying grilled fresh mushrooms and capsicum would have enhanced the texture and taste of the Salmon chunks.

Next on the new menu was the Salads category. The choices are Sour Green Mango Salad, Miss Saigon Salad, Cold Glass Noodle Salad, Crunchy Papaya Salad and Jelly Fish Salad. The salads did go down well with me and Gill, except for one which was the Miss Saigon Salad. The pineapple and prawns did not really compliment each other in taste and texture. All the salads had the natural sweetness from all the vege, fruit, fungus and seafood ingredients. They were also sour but not too sour, thus they quite an appetiser and ‘hoi wai‘ (start the gastronomic activity) in Cantonese. The roasted peanut toppings were also fragrant and crunchy. With all the various texture of smooth, crunchy and firm dressed with the sweet and sour taste, the salads are a must have any patronage.

After the salad section, next in line was the noodle section. In this section, one could choose from the choices of Crunchy Eel Glass Noodle Soup, Villagers Snail Noodle Soup, Traditional Southern Beef/Chicken BUN and Traditional Vietnamese Chicken/Beef PHO.

The Village Snail Noodle Soup was….. Actually I did not really try this one, I only had the snails. The snails are earthy, sweet and a bit chewy. A good compliment to a bowl of fluffy noodles.

The Traditional Bun is something like our ‘Kon Lou’ noodles, but without the dark soy and fragrant oils. It is sour with a hint of sweetness on its gravy/sauce. This noodle is quite a appetiser because the sweet and sour really opens up the stomach for more to come. The sourness is light and tangy, unlike the sourness from our local Laksaa. The condiments of mint leaves, bean sprouts and spring onions, compliments the silky smooth noodles with is rough texture and crunch, they also provide some of the sweetness that this Bun has to offer.

The last category on the new menu was the Sandwich section. There are only two to choose from, Vietnamese Street Baguette and Frog Curry with Garlic Spice Baguette. In between the two, I fancy the Street Baguette more because of the taste from the chicken pete(it is actually chicken liver pete) combined with the cold cut meat and the juicy tomato and fresh salad greens. The texture of the baguette was also something to look forward for, in fact the bread wasn’t the usual hard baguettes, it was replace with the softer French Loaf. The substitution was because of the hardness of the baguettes that will affect the enjoyment of the soft and smooth fillings.

As for the Frog Curry with Garlic Spice Baguettes, I was too busy mingling around and the baguettes were all gone. But from the looks of it, it should be Garlic Bread to the extreme. The Frog Curry, that I did taste a bit. It was creamy but not too rich and sweet with a bit of heat, unlike the curries here which are spicy and rich(lemak). May be the curry would taste better with the baguettes.

Overall the dishes that were presented to us was quite interesting in the sense of the composition of the aroma of the herbs and spices used in the dishes, taste of their unique seasoning, texture of the ingredients and the use of various vegetables to compliment almost every dish. Definitely I would try to make an effort to go try the Vietnamese Cuisien at Miss Saigon again. May be the whole range of the new menu again because me and Gill did not really experience what could be offered by the dishes, but not at one seating because the prices of certain items are a bit on the high side.

From this outing with this group of PFB, we can see that we are all doing it because of the passion we have on food. It was a great time to mingle arround and get to know one and another. But as a formal review of a business or restaurant, it was not quite a successfull one becasue we(me & Gill) did not really sat down and let dishes arouse our senses. After everything was over, I felt a bit guilty because Miss Saigon has taken the effort and time the organise this session, but no justice was done for them. Then PTP’s Huat Kuih and I got thinking, it would be better to have a proper procedure and pre-arrange with the restaurant so that we can make the best the opportunity and give a quality review rather than something which cannot justify the effort and cost on the restaurants part. To really savour and enjoy food, we must be comfortable and relax so that we can really experience what the dish can offer! Anyway, I would like to give thanks to Leslie from Miss Saigon and PTP for making this event happen.

On a more serious side, I can see that Miss Saigon still have long way to go to promote their Vietnamese cuisine and restaurant. As a marketer, my suggestions to them are, provide more education on the specialty and benefits of Vietnamese cuisine, tell people the history and culture that shaped and influence Vietnamese cuisien to what it is now, put more effort in the promotions. Entice people to try their food with special discounts, like happy hour or tea time treats to attract the crowd who are always there at their neighbouring Old Town or Starbucks, special Purchase-with-Purchase Deals, Bring-in-More patron discounts and etc. The food is healthy and wholesome niche market it to the healthy consciouss.

On average, I would give this place:

• 3.3/5 for value
• 3.7/5 for taste & texture
• 4/5 for service
• 4/5 for cleanliness
• 3.5/5 for atmosphere

Popularity: 4% [?]

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One fine morning, I had itching hands thus I decided to make Wild Mushrooms and Ham. The ingredients that are needed are Wild Fresh Mushrooms, ham or bacon, rock salt, freshly grind black pepper, pink peppercorns, marjoram, tarragon, oregano and vodka.

First, place the pink peppercorns in hot olive oil and cook until fragrant.

Add in the ham or bacon that was cut to size.

Then pour some vodka and flame bay it to get rid of the alcohol and leave the tangy taste in.

It is done when the juices are all soaked up and dry.

Heat up some tortillas on the pan.

Popularity: 5% [?]

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Since when was the trend get started to add extra ingredient other then innards and porkmeat in the Bak Kut Teh? So curious about why those people keep on adding more and more items like meat ball, beancurd skin, dried beancurd (tofu pok), Veges into the soup and become rojak rather then taste it in original way?

As we prefer to go for Genuine taste, we will usually ask for Pork Belly Meat, Pork Ribs, Pork Intestine and thats it! no more additional staff as those thing will spoil the Herbal Taste from the soup.

Do you know there is a good Bak Kut Teh selling at Parma Food Court (Previously known as Kim Eng food court “Gold Eager” ) in the morning? i just only remember the stall name in chinese “?????”. It is located the one and only food court in Pulau Tikus just after the Sell Petrol Station if you come from Midlands Park.

i can’t really describe how good it is (actually i cant recall the flavour…how to describe leh? lol), and the soup base is clear, not that heavy herbal type, but still you got the hint of special aroma from there. And those meats are tender and innards is just nice. The Yam rice is yummy with added in the aroma of yam and dried shrimp.

i will give 4/5 for the Bak Kut Teh.

Ok now, does anyone knows the Gurney Drive Carnation Bak Kut Teh, that one who putting up the HK celebrity face “Choy Lan – ??” in front of their coffee shop leh ? Just have some info to share. Actually 2 of the above Bak Kut Teh are connected.

The story is from my retired daddy. Actually my dady knew the “?????” when he was still attach with his previous famous jeans corp many years ago, and the “??” was originate from Kuantan and it was very famous. The Carnation’s bak kut teh owner from penang paid up thousands and go kuatan to learn from “??”. So, after the Carnation’s owner came back and became famous, and the “??” turned up in penang and opened at pulau tikus, opp midlands known as Safari food court at first, secondly moved to gurney (behind the Mamak Store) just nearby the Carnation coffee shop, and business was dropped. So the Parma food court is their 3rd address so far.

Chinaman atitude!

On average, I would give this place:

• 2.5/5 for value
• 3.8/5 for taste & texture
• 3/5 for service
• 3/5 for cleanliness
• 2/5 for atmosphere (Soka Gakai was practicing the drump just next door, it was very irritating, so don’t go there on sunday morning!!! )

Popularity: 3% [?]

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KL Chinatown or better known as ‘Chi Chong Kai’ to many locals, has many things to offer other than cheap bargains for watches, luggage’s, etc. One could find many hawker food and traditional dishes or eateries that have been there for generations.

After the rice and chicken are cooked, the cook would drench the pot of rice with their dark sauce and let it sit for a while to let the rice absorb it. Then he would sprinkle the salted fish meat and spring onions, and its ready to be served.

The pot of rice hit me at just the right spot. All the ingredients harmonised into one piece of art ready for my digestive track. The taste was better than average, but it lack the Chinese liqueur(Siu Heng in Cantonese) taste that is always synonymous to claypot rice.

The price or cost of the meal is already out of my mind. It add up to something near RM 100 for four pax. I think it is a common for KLite.

On average, I would give this place:

• 2.8/5 for value
• 3.3/5 for taste & texture
• 2.5/5 for service
• 2/5 for cleanliness
• 3/5 for atmosphere(eating amongst the buzzling night activities like a tourist)

Popularity: 4% [?]

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The usual fishead curry is either cooked in coconut milk or ‘asam’. The one found in Orkid Tropika has a slight twist to this favourite Malaysian dish, the gravy is a mixture of coconut milk and MILK. Why milk? It is healtier and also reduces the rich feeling/taste of too much coconut milk. A chat with the proprietor, we found out that the brand of milk used was also critical in this dish of his.

The Fish Head is HUGE, only half a head in the photo, can easily satify 2 to 3 persons…!!! When we ask, the owners said that was the normal size they serve. The fish head is not only big but meaty too. Lots of fish meat and Omega 3. Not only that, the food there is very economical, fishhead, deep fried sotong and vegetable only cost us RM 40 to RM50. Damn cheap!!! But it has been a year since I last went there. Should go there again!

Food Rating: 4.2/5 (Must try)

Crispy Sotong Goreng…yea

Food Rating: 3/5

Orkid Tropika Cafe Owner cum Chef…a friendly man

Orkid Tropika Cafe

Orkid Tropika Cafe Name Card

Popularity: 7% [?]

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A few weeks ago, we had made arrangements with Ken to go in and around KL for a one day food trip. First on the itinerary should have been Nippi Noodle at Kuchai Lama, but it was too early for them, I guess.

Therefore, we went to next item on the list, Chili Pan Mee. It is your usual Pan Mee with just a twist or in other words, spice! Ken took us to Super Kitchen instead of the original Chili Pan Mee founder in KL. He was worried that we might not be able to tolerate the hygiene at Kin Kin, which is just opposite the Super Kitchen base camp.

The Pan Mee are made to order. Stacks of dough are ready for the press whenever there is an order. The dough is put through and noodle press to get the thickness, length and diameter /width of the noodle strands. The size and shape will have considerable effect on the texture and taste of the Chili Pan Mee. Ken mentioned that he had tried a few shape and sizes and it does determine the amount of and how the chili clings to the noodles. Too much or too less would, as I put it, potong steam(roughly translated, kill the climax).

The cooking time of the noodles are also an important factor in Pan Mee. Overcooked noodles would feel like soggy bread.

It is a normal Pan Me minus the soup or gravy. The condiments are poach egg, minced meat, fried shallots and anchovies. The anchovies taste like baked rather than deep fried, as it did not have that oily feeling. The egg is poach to just the right consistency and firmness. As mentioned, it is chili pan mee, thus it is a must add condiment. Be warn, try with one spoonful first. Choose the bottle of chili that is moisten with the chili oil. Ken, like is dry though.

I guess my first try was only one scoop, but I escalated to three because its was simply not enough. Remember to get the chili oil! Mix everything together and enjoy. The crunchy anchovies and shallots gave it the fragrant aroma, the mince meat gave it the meaty taste and moisture, the poach egg yoke gave the bowl of noodle the rich creamy taste. The half cooked poach egg is a very important part of the chili pan mee, it is the catalyst to bind the chili on to the noodle strands. So, don’t ask for cooked egg with the noodle.

The special chili is made of dried chili sauteed in oil to get the fragrant and spicy hot taste out of them. There is something else in the chili that we will get to the bottom of in our next trip there in December. The after effect of three spoonful of chili can be seen here with the presence of spicy hot ‘ma yuen cheong’(double layer sausages) on my face. To counter the after effect of the chili, Ken’s advice was to hose it down with warm Chinese tea. And for the daily waste control the next day, be prepared for a ‘fire in the hole’ feeling. WARNING! Do not try the chili pan mee with an empty stomach if you are a person with gastric problems past or present.

On average, I would give this place:

• 4/5 for value (with added entertainment when you see the antics from people burnt)
• 3.8/5 for taste & texture
• 3/5 for service
• 3.5/5 for cleanliness
• 3/5 for atmosphere

Popularity: 7% [?]

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The last trip to KL, we had the opportunity to dine at this particular Cantonese Restaurant in the heart of Kuala Lumpur, Elegant Inn. This restaurant is owned by E I Foods Sdn. Bhd. They have another unit, which is the main or original, at Taman Connaught in Cheras.The one in Cheras , is just your typical restaurant, but don’t be fool by its appearance, it will cost an arm and a leg to eat there. It is no difference either here in KL, but the ambiance is a lot more classier and presentable. I remember one saying from a neighbour in KL, “Ngm Siek Tuck Dou Tai Tuck lah”. Easily translated to “although the food is not good, at least it is presentable”.

The KL restaurant is located in Menara Hap Seng on Jalan P.Ramlee. Quite near to Bukit Bintang. It’s location and view, gives it the only or at least one of the Chinese Restaurants with the best views in KL centre. And the ambiance in the restaurant is something to look forward for. It has a warm setting with some framed wood carvings on the wall, plush and soft carpet, well equipped function rooms (Big LCD Screen, DVD) with balcony and special place for the romantic couple.

Ambiance in the restaurant.

View from their function balcony.

That day we had 5 dishes and some desserts. The first course was “Chu Thou Thong” or pig stomach soup. The soup was sweet and light with a hint of the fragrant of Chinese Ham (For Thui). The soup contain lots of ingredients; Chicken & Feet, Pork Ribs, Dried Scallop, Chinese Ham, Pig Stomach & “Gai Choy”, which were tender and light taste. But the pig stomach that they used were not fresh or came frozen as the pieces were a bit chewy and lacks the firmness. Anyway it is a good soup dish!

Rating: 4/5 for taste

The dish that came was the starter platter. In it it had deep fried battered Silverfish, Fresh Scallop and Bacon Roll, and Stir Fried Softshell Crab with Cuttlefish. It is mixture of experience in one plate, crispy, fragrant, freshness, smokey, sweet and saltiness (ham heong).

Lightly battered silverfish deep fried to perfection and sprinkled with salt. Something light to get the pallets going.

Rating: 4/5 for taste

The scallop and bacon roll is to die for! Fresh and juicy scallop wrap/rolled in smokey and salty bacon cooked in its own fats and juices. Imagine those taste combine, it is making my mouth water writing this piece.

Rating: 4.5/5 for taste

The sweetness of this dish is from the caramelised stir fried softshell crab and cuttlefish. Deep fried softshell crab and cuttlefish coated by stir frying them in a sugary syrup to caramelised the outer surface.

Rating: 4.5/5 for taste

After the starter, came the fresh mud crab cook in claypot with vermicelli. I can’t remember how it was cooked. But what I remember is the sweet and firm crab meat accompanied with mouthful of fragrant, rich and crabby vermicelli. The vermicelli had already soaked up the crab juices and the richness of the crab roe. But I can’t help to think to myself, why so little vermicelli!

Rating: 3.8/5 for taste

Before we could have enough of the crabs, they were already serving the Honey Baked Pork Spare Ribs. The ribs were not extraordinary or may be it was already for some us who are still struggling with the crabs. The ribs were a bit hard though. It taste sweet ( a bit too sweet for me) and charred.

Rating: 3.5/5 for taste

Any meal must be complete with a dish of vegetable. As my brother-in-law is crazy about bitter gourd, thus we had light stir fry bitter gourd with salted vegetable. From his comment, the slices are a bit thick, or else it would be good.

Rating: 2.5/5 for taste

After the scrumptious dinner. We ordered some dessert to cleanse or pallets. I had glutenous balls with red bean soup and Gill had ‘Fu Chuk Yee Mai’ (Barley with Yee Mai Thong Sui). The desserts were our of expectation from a fine cuisine restaurant. The glutenous balls were soggy/soft and the fillings were not sufficient, and the red bean soup was slightly near to tasteless. That goes the same for Gill’s ‘Fu Chuk Yee Mai’. Those sold at normal road side stall would even taste better theirs.

Rating: 2/5 for taste

Overall it was quite a nice experience, there were just a few short coming on certain dishes. The service provided by the restaurant manager and the waitress was efficient and friendly. The manager was helpful in the dish recommendation and the waitress, although a Burmese Chinese, knows the dishes well and well verse in Madarin too. If you are thinking of a classy and cosy place to entertain clients, Elegant Inn would be a nice place to go. But be prepare to lighten your wallet! The meal that we had for six adults, cost us RM 604.65. It would be money well spent on ambiance and service, food wise near average.

We have a great food hunt experience with Ken Chan from foodpoi.com on that whole day started from the morning till late noon, and each meal put us up to brims! If we were not back from the hunt, the elegant’s potion will never fulfill out stomach!

We purposely show the bill, and have you see the bill seperates the food items like below before? let say, the Crab vemicilli dish, and the dish have seperated out each of them in the bill. Live Mud Crab RM176 & Vemicili cost us RM10 per pcs!!! that would be the most costly bihun we ever had…haaaaa

On average, I would give this place:

• 3/5 for value
•  3.8/5 for taste & texture
• 4.5/5 for service
• 5/5 for cleanliness
• 5/5 for atmosphere

Popularity: 2% [?]

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