Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Kuala Lumpur

Lot 10 Hutong, What’s All The Fuzz

Posted by Jason Wong On March - 10 - 2012ADD COMMENTS

At least 2 years, we have not really been to Kuala Lumpur (KL) to explore the food scene. Last month we were there for a working plus leisure visit. The trip brought us to Jalan Peel for Hakka Yong Tao Fu, Cheras for some old school Hakka dishes, Jalan Imbi for fried Hokkien Mee, China Town for some handmade delicacies and also Lot 10 Hutong for their publicize gathering of famous good eats around Kuala Lumpur.

Those unfamiliar with Lot 10 Hutong, it is a food court that gathers the famous and much liked KL delicacies Tan Sri Francis Yeoh of the YTL Group of companies adores and frequents. Therefore, it is a melting port of sort for tourists and people of KL. This Hutong houses not only well known names from and around KL but also the some brands from Singapore and Hong Kong.Lot 10 Hutong in many ways is similar to Gill’s vision, in fact is similar to her food outlet concept that she have conceived back in 2002. Though time has passed, we are still developing the idea and working to achieve it soon. This is also one of the reasons for setting up this blog, to encourage and promote our local food culture and heritage so that it will not become extinct and loss forever.
Both of us only had limited space to fill, thus we only tried things that caught our senses. And from all the brands we tried, our favourite would be Ducking’s (王帝鸭) roast duck and Imbi Road Original Pork Noodles’ (燕美路正庄豬肉粉) mince pork noodles. With a vast variety of selection or combination, we opted for their “Roasted Duck Drum Stick with Noodles” and “BBQ 3 Combo with Rice” sets. The Roasted Duck Drum Stick with Noodles set came with springy crisp wantan noodles dressed with the drippings from the roast duck, juicy tender whole roasted duck leg and some blenched pak choy. The duck was meaty sweet and filled with the flavours of the spice bouquet, that mimic the taste of the roast goose that we had in Hong Kong 2 years back.BBQ 3 Combo with Rice set came with a personal selection of roasted meats that we wanted to try, salted ducked, char siew and roasted duck, pork lard rice to replace the plain white rice and few pieces of cucumbers on the side. Char Siew was average to our preference, the ducks still stole the lime light amongst our selection. The salted duck or 咸水鸭 was firm and tender with rather salty savoury taste which we found to have gone down well with the pork lard rice. The pork lard rice or 猪油捞饭 was fragrant and rich with a nutty fermented sweet and savoury taste. The best thing is that the rice was al dente with firm individual grains coated with flavour, not lumpy or over hydrated.

We were quite skeptical of Imbi Road Original Pork Noodles (燕美路正庄豬肉粉) at first, but at least this time we were not disappointed. We especially like the mince pork that lace their bowl of smooth and springy noodle or “fen” (粉). The mince pork had a smoky caramel flavour to compliment the creamy taste or lard; it also had a meaty taste similar to that of pork floss. They have been in business since 1943.We also had a go at Hon Kee Famous Porridge (汉记靚粥), famous for its Cantonese style porridge since 1949. For a sampler we tried their Raw Fish Porridge set, thin slices of raw fish meat served with a, not so hot, bowl of plain rice porridge, condiments (roughly chopped coriander & shredded ginger) and dipping sauce (soya sauce & sesame oil). Some of the fish slices still had bones in it and the porridge not pipping hot as one would expect.Other than food, we also tested their drinks and desserts. The kopi ‘O” was average in taste with slight sour end, and the chendol did not hit the spot as those found in abundance in Penang.

Our overall experience at Lot 10 Hutong as a whole:

Taste 3.0/5 (Average) There are some highs and lows. Our favourits are still the Ducking’s roast duck and pork lard rice and Imbi Road Original Pork Noodles’ mince pork noodles.
Texture 3.0/5 (Average) Is is still Ducking’s roast duck and pork lard rice that saved the day.
Service NA/5 Not much of service to look forward for, just the speed things are prepared upon order.
Cleanliness 3.0/5 (Average) Clean dining area and tables.
Atmosphere 2.5/5 (Fair) The seating areas is bit of a maze at start.
Price 2.5/5 (Fair) Food court or shopping mall pricing.
Portion 3.0/5 (Average) Portions were on a average scale.
Value 3.0/5 (Average) Acceptable.
Consistency 3.5/5 (Good) This one goes to the Ducking station as we had multiple transaction from lunch to dinner.
Lot 10 Hutong
  • Add: Lot 10 Hutong, LG Floor, Lot 10 Shopping Centre, 50 Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia.
  • Tel:  +60 (3) 27823591
  • Business Hours: Monday –  Sunday 10.00am – 10:00pm


Ten Japanese Fine Dining with Iron Chef Hiroyuki Sakai

Posted by Jason Wong On October - 17 - 20118 COMMENTS

It was an invitation that was not to be missed although it meant traveling down to Kuala Lumpur on our own expense, an opportunity to meet an Iron Chef and sample something different from the usual Japanese cuisine was encouragement enough.We were invited to attend a media event hosted by Ten Japanese Fine Dining for their official launch. First launched on the Gold Coast in Australia, then six months later won two Gold Coast Restaurant Awards for Best Fine Dining and Supreme Award. And now, they are officially opened in Solaris Dutamas Kuala Lumpur with a grand event on the 13th of Oct 2011 that saw YABhg Tun Dr Mahathir Mohamad and his wife YABhg Tun Dr Siti Hasmah Mohd Ali being the guests of honour.

Ten means “Heaven” in Japanese, and true to its name the food that we sampled were heavenly, delectable fusion of Japanese and French cuisine. To complement its heavenly delights, Ten has also employed an experience professional waiting crew that is ever ready to satisfy the needs and expectations of its discerning customers.

The secret to Ten’s exceptional-tasting food lies in the meticulous and masterful preparation of every dish by the restaurant’s experienced and highly-acclaimed chefs Mr. Hiroshi Miura, Executive Chef and Mr. Atsushi Nishibuchi, Executive Sushi Chef. Miura-san has had classical Cha-Kaiseki and Ryotei training, and Nishibuchi-san is trained in the unique modern sushi technique known as “Edomae Sushi”.
One aspect of Ten’s menu is that it offers authentic Japanese cuisine according to the seasons of change (spring, summer, autumn and winter) and availability of ingredients. Seasonal cuisines allow individuals to experience the difference of flavours that complements the characteristic of each season.

The “Media Personalities Lunch Menu” consists of entrée, main course, sushi and dessert. A simple meal but yet filled with surprises. We had a glimpse of the care and passion put into every dish that was being prepared in their clean and neat kitchen through the live-casting on the TV screen within the restaurant outlet.Entrée consist of deep fried prawn dumpling encased in burdock sheets, Japanese cherry tomato and egg yolk balsamico, and a shiitake mushroom stuffed with prawn and sprinkled with truffle salt.  There is no specified rule here! The deep fried dumplings were tender in side with a sweet taste and the crisp burdock that had layers of flavours from savoury to slightly bitter.The shiitake mushroom stuffed with prawn and sprinkled with truffle salt. Light, juicy and tender batter coated mushroom and prawns with its flavours enhanced with sprinkles of truffle salt to add a touch of earthy and savoury taste. Truffle salt is salt that has been laced with fragrant pieces of black or white truffle.

The Japanese cherry tomato, egg yolk and balsamico combination lighten the taste buds with its sweet creamy but refreshing profiles.Main course was “Chicken Three Ways”. It sound simple enough, but the flavours and texture were complicated and layered. On the plate was grilled chicken thigh marinated in miso, served wrapped in iceberg lettuce and seaweed.The grilled chicken was firm with a fermented nutty and earthy taste that was mellowed down with the layer of sweetness from the crisp iceberg lettuce and seasoned with the fragrant seaweed.
The foie gras, chicken terrine with Japanese leek and teryaki sauce, had distinctive flavours that were gamey, savoury, rich and creamy but were well harmonised with a balance of each. The slightly torched mango added a touch of sweetness and tangy fragrance that cut through the rich creamy taste. Texture wise, it was smooth and velvety.
The dark miso chicken gratin with button mushroom, tomato and parmigiano cheese sprinkled on top was a very creamy piece and cheesy. The slight torching of the top surface contributed to slightly smoky flavour that reduced the over rich taste sensation. Then there came the fillers, an assortment of freshly hand-made sushi and maki. On the plate were ocean trout, local grouper, tuna and prawn sushi with 3 maki selections that consist of ebi, salmon & avocado and a spicy maki which were quite satisfying. What we noticed and admire about the sushi is not just the fresh seafood and ingredients that were flavourful in their own distinctive ways, but also the al-dente fluffy sushi rice that were finely hand-pressed to produced a solid base that would not fall apart.  Accompanying one of the fine sushis that we have ever had, were the freshly grind wasabi that is not only spicy but also sweet and refreshing.Lastly was their green tea cake for dessert. It was smooth to touch and pleasant to the palate of someone whom doesn’t like over sweet things. The strawberries were firm and with a slight twang that rationalised the flavours.After having a glimpse of their menu, I guess if we are ever in KL again we would definitely give this newly opened restaurant a try to see what else can they dish out to tantalise our taste buds and senses.

Ten Japanese Fine Dining
D5-G3-05, Solaris Dutamas
No. 1 Jalan Dutamas 1
50480 KL.

Business Hours:

  • Tuesday to Friday: lunch is served from 11.30am – 2.30pm and dinner starts from 6.30pm till midnight (10.00pm being the last order).
  • Saturday & Sunday: dinner is served from 6.30pm till midnight (10.00pm being the last order).

For reservations, kindly contact us at info@tenrestaurant.com.my or +603-6211 9910.


近日遇上了新相识的”同行”,大谈食经,兴喜非常. 论到10多20年的那个找不回的味道,难免大感遗憾.

从劳动时期, 越过脚踏实地的年代, 到了经济起飞的今天. 经得起”风浪”的食档已是寥寥无几.  劳苦小贩,为求两餐,踏实地烹调出他们对自己谋生的执挫. 以材料足够为根基, 精神和心机, 配上炉火纯青的经验, 就是那区区的一碟的炒粿条,加哩面都让您难以忘怀好几十个年头.

无论你是富裕或是贫穷, 简单而踏实的味道是最令你感觉满足和亲切不过。

你是否回想过, 那一家老食店或小贩曾经是你的最爱? 他们还存在吗?

为了推荐买少见少的家常老广东菜, 特地与这个老号做个简单的专访, 希望能与大家分享.

FV-091210-Sai Kee Interview_04亚世饭店坐落在Hotel China Town Inn 后面

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后巷里的家常老广东菜 – 亚世饭店  (世记)

这个位于吉隆坡闹市, 塘人街某个后巷里的老号. 自祖父至今已是第三代入橱作息.

从小跟爸爸(亚世) 学橱艺的现任老板兼主橱的黎雄威 (哥哥), 曾经在加拿大港式快餐店当过4年橱师. 回大马后再次与黎父并肩作战, 直到黎父享年62岁.  由黎雄威接班至今仍然保存着老广府抄的特色, 不跟随朝流, 什么奶油虾,非洲鱼…在这里绝对找不到!  世记是个家庭式生意,  一家大小在这个后巷埋头苦干了30多年.

FV-091210-Sai Kee Interview_27老板兼主橱的黎雄威 (哥哥)

黎祖父是土生土长的中国人. 飘扬过海到南洋, 在吉隆坡落地生根. 龙蛇混杂的塘人街挑起担子买白切鸡饭, 抄粉面饭. 生活极度贫困.  黎爸爸年轻时也身无半文, 时常没钱交房租,被人赶出街.  后来“世记”于1962年正式在这条鸦片巷落脚.

大家是否回有些疑问, 为什么世记呆在后巷呢? 他有什么特别之处? 漆黑狭窄后巷谁会来呢?

以”老就是宝”的道理, 保留着上一代的传统风味, 绑着老顾客的心, 以人传人的方式能留传到今日, 全以”口碑”两字建立.  黎雄威细说, 跟爸爸十多年, 客户还是要爸爸亲下手. 一边炒菜一边喝黑狗啤, 还能和顾客一边聊天呢. 有时还 “串人”…”要快呀, 吃生的囖”…个性率直另他结交了不少朋友.

黎妈妈未去世前是个蒸食妙手, 现在由做楼面的弟弟黎成威替上打河.

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又漆黑又肮脏的后巷, 初期在这里用餐还蛮不习惯.  来多几次才发觉现并不然. 后巷路灯光亮了, 也干净许多.

除了火后十足的老滋味, 食物份量够大, 价钱的确实惠. 我们4 人吃进大大碟的4菜1汤, 有鱼,大虾,肉, 都不到RM100. 若比起吉隆坡闹市一般的价格, 他们实属超值.


矮瓜虾球, 豆腐焖鱼, 鱼滑靚汤, 冬菜蒸猪肉, 三黄蒸蛋, 烧肉抄凉瓜, ……..全是家常菜色.

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看那粗糙的鱼滑就知道有多”家常”啦. 平时少吃蚕菜的我, 一但配上他们的靚汤…却令我爱不释口! 可选择不同蔬菜配搭那清甜的鱼滑汤

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矮瓜虾球 – 矮瓜=茄子, 大虾捞上香浓的balacan酱, 流口水了没?

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豆腐焖鱼 – 香煎马友鱼, 豆腐和豆酱一起焖煮, 相当惹味!

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冬菜蒸猪肉 – 别看平庸的卖像, 要新鲜的肉和油份量配搭恰当, 蒸的火后一点儿也不能忽视.他们的冬菜最赞.

现年45岁的老板黎雄威叹息, 因孩子刚满5岁, 年龄相差太远, 恐怕没人接班, 是末代了.

这条毫不起眼的后巷, 还有很多和亚世走过黄金岁月的同行, 如隔壁卖饮料档和街头的 煮抄都是第两三代的传人.

既然是末代, 要吃就趁早囖!



亚世饭店  (世记)

哥哥 黎雄威: 012-3231499

弟弟 黎成威: 012-2906751

电话: 03-20782762

72号, 吉隆坡蘇丹街, 广汇丰茶行(后巷)

(后巷中段, 最大档, 最光亮的就是了)

营业时间:  下午4点至晚上11点



Food Find:Passion of An Artistic Chef @ Cannes

Posted by Jason Wong On March - 23 - 20107 COMMENTS

Somewhere during January, we were in Kuala Lumpur to follow-up on some un-finish business and we chance upon this unique tea house Off Jalan Genting Klang. This eatery is located on the second floor of a shop lot unit, but that did not stop the steady stream of customers patronising their place. It has Taiwanese charm with soft playing music, similar to that of our clients in Penang.

Off Jalan Genting Klang

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Hakka Yam Abacus 客 家 手 工 算 盘 子 RM 6.90(S)  RM 12(M), this is actually the reason we came to this place. The abacus yam balls are supplied by our new found friend Sze Yin which I have blog about on her effort to create a business out supplying this delicacy. A simple and inexpensive abacus yam balls in the hands of a passionate and perfectionist artist has made this delicacy shine with the assistance of some common ingredients that we see daily like dried shrimps, black fungus, chili, spring onions and fried shallots. Honestly, we have tried to duplicate the flavours during Gill’s Family Chinese New Year Reunion dinner, but failed to achieve perfection. I guess I would need to make my down to KL again to savor this delicacy again. The texture of the abacus yam balls were firm and springy and taste was light and savory without overwhelming the the distinctive sweet yam taste.

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Shifting through the stir fried abacus yam balls, we came up with a suggestion to try deep frying with batter. They did, and some more details still have to be worked out before it can be reach perfection in terms of texture and taste. It needed some more saltiness and spice to bring out the original flavours of the yam.

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After we were introduced, to the husband and wife team entrepreneurs of this homey eating outlet, as food bloggers from Penang, we were introduced to more of their specialties that they have in their menu. This was all thanks to Sze Yin! Another trip is needed to sample all that can be dished out by this hospitable couple.

We were ill prepared for what that were served consecutively! But it was an opportunity that I would not missed out if given a second chance. We could taste the heart and soul place in preparing each and every dish served. We are admire and respect people who take pride in their profession and strive to create perfection in what they cook.

Cheese Baked Chicken Spaghetti 芝士鸡肉意粉 RM 8.90, this is fairly an Asian style pasta which consist of just chicken slices, spaghetti, home made tomato base pasta sauce and cheese.  The pasta was al dente and the tomato sauce tasted very localised or Asian, which would be acceptable by many especially for those who do not like the taste of Western herbs like Bay Leaves, Oregano, and so on. The torched cheese gave it an extra richness in flavour.

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Tom Yam Fried Rice 东 炎 炒 饭 Rm 6.50, consist of fragrantly fried rice pearls coated in the flavour of light Tom Yam and accompanied with egg, chicken slices, fresh juicy prawns and garnish with sprinkles of spring onion. the fried rice was not a bit too oily or over spiced, just nice for light eaters.

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Spicy Noodle With Chicken Chop 麻辣鸡扒面 RM 7.50, as the name has it, this noodle dish had quite an amount of heat, but that did not deter us from savouring every single stand of noodles. The heat and sweetness was well balanced and had a hint nutty flavour. Another surprise was the tender and succulent breast of chicken which was deep fried till golden brown. I am a breast person, and it is one of the observation points when I judge the skill of the chef or cook. Not many can keep breast meat juicy tender through deep frying.

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Sweet Chicken Wings 瑞 士 鸡 翼 RM 4.50, it tasted like Taiwanese style stewing. If I am not wrong it had rock sugar, garlic, spring onion and shallots. The wings were tender enough to fall of the bones but still able to retain its shape and consistency. This would be great for kids and adults a like, and best enjoyed with bowl of steaming white rice.

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Prawn Toast 芝 麻 虾 多 士 RM 5.50, is one of the finger food that we tried but in a mix platter that contains a variety of snacks that they have on their menu. The bread topped with a succulent prawn and coated with fragrant sesame seeds and deep fried to golden brown. I would personally like to have a taste of this toast without the mayo to experience the original flavours, but mayo is more of a mass market taste that many would not mind having to give it a richer taste and some moisture.

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Otak Cheese Sandwich 乌 达 芝 士 三 文 治 RM4.50, was not my cup of tea. There were mixture of east and west in this sandwich which had the locally produced otak-otak and complimented by either cheese. I guess my acquired taste for original flavours or well matched and compose fusion tastes had influenced my judgement on this sandwich. May be there are people who may well like this version of otak sandwich.

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Italy Omellete 意 大 利 蛋 卷 RM7.90, was one of my favourites there. In the omellete, it had tomato chunks, shredded onion, mushroom chunks and cheese. A simple dish yet it left quite and impression in my taste buds, the white sauce did not overwhelm the eggy flavour and did not over enrich the taste of this egg dish. The cream sauce would be a great pairing with seafood base pasta due to its balanced flavours and sweet ending.

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Apart from using their homemade white sauce on their omellete, we also suggested that they try using it and thicken with cheese to produce the cheese baked French fries which we have been searching all this while. They took our suggestions seriously and tried a hand in satisfying out desire, but some fine tuning would be needed before it could place in their menu. Their version was 60% near to what we were searching for, it is now the matter of the process of which goes in first to create the perfect cheese baked fries.

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The bottom photos depicts the conversation and mingling that we had with Susan, while her husband toils in the kitchen.

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After a wholesome meal at Cannes Tea House, we had the a groupy photo taken to remind us the time that we had in their tea house and the passion we found in their food.

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To sum up our experience at Cannes Tea House:

Taste & Texture: 3.9/5 (passion was put into their dishes)
Money Value : 3.5/5 (KL pricing)
Service: 3.0/5
Cleanliness: 3.2/5 (the landlord has to do its part)
Atmosphere: 3.5/5 (homey with soft music)


Address: No. 16-1, Jalan 2/50C, Off Jalan Genting Klang, 53300 Kuala Lumpur
Tel: +603 40226578
Business Hours: 11:00am to 11:00pm.
GPS Coordinate: N03◦11’43.4″ E101◦42’40.0″


Traditional Foods: Hakka Abacus Beads

Posted by Jason Wong On December - 19 - 20095 COMMENTS

Hakka cuisine concentrates on the texture of food, simplicity and the umami (旨味) or savoury flavour of the dish. As like other dishes or cuisines, Hakka cuisine is influence by the attributes of the environment were they settled down or has it roots from, which is one of the reasons behind the variety of dishes and flavours that are synonymous to Hakka cuisine. The Hakka’s has provided to the public at large some their more famous dishes that are dished our in restaurants across Malaysia, China and whole wide world, some of these dishes are your common ‘Yong Taufu’(釀豆腐)or stuffed bean curd, ‘Yim Guk Gai’ (鹽焗雞) or Salt Baked Chicken, Poon Choy (盆菜), ‘Suin Poon Tzi’ (算盘子) or Abacus beads and lots more.
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A few weeks ago on the 10th of December we had an opportunity to document the making of ‘Hakka Abacus Beads’ by a new entrepreneur, Ms. Lai Sze Ying, in Kuala Lumpur. It is one of the ways that we try to do our part to keep the diverse heritage and culture of food that we have a live for our future generation.  By doing so, we also hope to help budding food providers that are making delicacies the way it should to grow and spread the wonders of old school food.

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This post I will introduce the making of ‘Suin Poon Tzi’ (算盘子) or Abacus Beads. Abacus Beads are made from freshly mashed Yam which is then combined with tapioca flour to form the dough that is cut and rolled into the shape of an abacus bead. The difference between the traditional and current abacus bead is the content of Yam and the final abacus bead shape. The算盘子/ abacus when cooked has a soft on the outside and chewy on the inside texture, which could be served stir fry or in soup. The common popular version would be stir frying with either of the following ingredients; minced pork or chicken, dried shrimps, mushrooms, ‘choy poh’, black wood ear, etc.

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Before the dough is form to make the ‘Suin Poon Tzi’ (算盘子), Yam is cooked to a consistency that allows it to be mash up like when one make mash potato.

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After the Yam is cooked to the required consistency, it is roughly mashed and then combined with tapioca flour to form the dough base which will be knead, cut and rolled to shape.

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Before the Yam cools down, the Yam and Tapioca flour mixture is traditionally hand kneaded until it forms the firm dough.

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After the Yam dough is finally formed, it is then divided into smaller section to work with. The smaller section are rolled into a strand which then cut to size and form into the shape of a abacus bead, which round in shape.

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Next, a small puncture or stamp is made with chopstick in the middle of each formed abacus bead. This the part which differentiates the product produced by this new comer to the F&B industry from the common abacus beads suppliers in the market. And it is because of the near authenticity that we were greatly interested to document and introduce this budding entrepreneur that met through our acquaintance in KL.

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After the abacus beads were ready formed and mark with the distinctive nod in the centre, it is then moved to the cooking pot or wok in this case to be thoroughly cooked with just simple clean boiling water, and then blenched in cold or running water to give it that springy and chewy texture.

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The end product is the drained and is ready to be stir fry with you choice ingredients.

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Food Trail: KL – Ding Tai Fung & Krispy Kreme

Posted by Jason Wong On November - 1 - 200912 COMMENTS

This the last post for our Raya week trip to KL, and we will be down there again next week. Noon was nearing and we planned to leave KL before it gets too late, thus we went to Mid-Valley for quick bite and to get something done on the way.

We have heard a lot of Din Tai Fung 鼎太丰, and this trip we had the opportunity to get a taste of what they have to offer. We were sceptical at first, as we have had some not so satisfying experience with chain restaurants that offers the famous ‘Siao Long Bao’.

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While waiting for our orders to come, we tried their century egg appetiser which tasted like it should be creamy yoke and firm jelly like whites. The usual century eggs or ‘pei dan’ that we having nowadays has loss the seductive fragrance, taste and texture.

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The ‘Siao Long Bao’ or broth dumplings we had at Din Tai Fung was juicy, consistent in texture and taste verses the previous not so happy experience in other chain restaurants that also serves this classic Chinese dish as one of their specialties.

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The dough casing was pretty standard, not easily torn. There was sufficient amount of superior broth in each individual ‘pao’ and the mince meat was evenly cooked.

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The ‘wantan dumpling’ was nothing to shout about, but then nothing much can be complain about too.

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The next dish we had was their ‘Shanghainese Smoked Fish Fillet’. The fillets were smoky, sweet and not too dry. Its a good mate to go with rice.

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For vegetables, we had their ‘Green Beans with Mince Pork. The beans were still green and crunchy and for taste it was salty and porky. pretty good.

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And for soup, we had their spicy beef soup. This is something that I won’t mind missing on my next visit. The soup was not bad, but not my bowl of soup. It came with a big bowl of soup but just had a few medium chuck of beef.

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The lunch visit at Din Tai Fung was not a disappointment at all, food was standard and the service was efficient, friendly and neat.

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After lunch, we went on to check something and before we left Mid-Valley we went to the much talk about ‘Krispy Kreme’ to try some of their doughnut. We lucky that we only decided to get 4 for our first try. They krispy alright, but were too sweet for our liking. I guess, I am still a ‘J Co’ person.

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After we left Mid Valley and left for my sister’s house to pick-up our car, we left for Penang and reach at around 9:00pm.


After reaching KL from Penang, we headed to Rocket United for a very late dinner and call it a day, last night. Today, we had skip breakfast to get some work done. For lunch we had quick and easy one somewhere around Desa Petaling, chicken rice was what we had. I don’t know the road name but here’s the coordinates to the place.

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The chicken rice shop/stall that we had our lunch was call ‘Sang Kee’. They serve poached and roasted chicken, ‘suen choi’ or sour vegetables soup and ‘char siew’. The chickens that they have are quite big in size and very meaty, plus customers can choose from either farmed chicken or free range chicken depending on your preference.

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On that hot Friday afternoon, we only had desire for poach free range chicken and ‘char siew’ with a side order of ‘suen choi’. The poached chicken skin was yellowish in color similar to those seen on Hong Kong serials, ‘wong yau kai’ or direct translation yellow oil chicken. The last time I had chicken that looked like this was last year in Setiawan and Pangkor Island while attending wedding dinners of relatives. The poach chicken at ‘Sang Kee’ was quite meaty but a bit bland for my taste buds. The skin was firm and rich though.

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As for the ‘char siew’, it had quite a good ration of lean meat and fats, and the taste was above average with a sweeter after taste. A must have for me, if we do go back again.

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I can’t speculate about the ‘suen choi’ for I was afraid that my stomach acid was acting up again, but from Gill’s feedback was that it also have an above average taste.

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The chicken rice was normal, it had a very light seasoning with chicken essence which some may not have even tasted its presence if he she is accustom to out side food.  And the accompanying broth was very light, clear and sweet, with a hint of cabbage flavor in it…very comfortable soup. And that was all we had for lunch.

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To sum up our experience at Sang Kee Chicken Rice:

Taste & Texture: 3.0/5 (Chicken was slightly bland and the rice was just mediocre)
Money Value : 3.0/5
Service: 3.0/5
Cleanliness: 3.0/5
Atmosphere: 3.0/5

In the early evening we had attended the AFC preview party at NEO, after which we headed Jalan Kasah for ribs at Ribs by Vintry. We have been to that area for Italian food, but not to either Ribs or their sister restaurant Vintry.

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We were told ribs, be it beef or pork, were their specialty at  Ribs by Vintry, so for our mains we ordered 2 variations of pork ribs. One was their ‘Saute Butter Cream Sauce Ribs’ and the other was their BBQ pork ribs. And for desserts we shared their, also specialty, ‘Tiramisu’.

Gill was praise for the ‘Saute Butter Cream Sauce’ which was different, or fusion in taste. This variation of cream sauce was surprisingly fresh with the usage of some Asian herbs (lemon grass and some hint of orange peel) and not too overwhelming in terms of the after taste. The accompanying sautéed potato was equally tasty and creamy with a fluffy texture, but not much could be said about the side vegetable salad. Ribs wise, my only complains are that there were not enough meat on them and there was a hint of that ‘frozen’ meat taste left in the ribs. I was told that the ‘frozen’ meat taste was the effect of importing the ribs from Europe to acquire the the cut and taste that the chef wanted to present to their customers. Local pork ribs could have been sufficient, but then it is hard to get consistent supply of the cut and texture that the chef want. We too also have found that same cut of pork from different pork sellers in different areas have varied taste and texture. This may be due to the feed, age and condition of the pigs reared in.

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The BBQ pork ribs also shares the same ‘frozen’ taste problem and insufficient meat on the bones. Taste wise, it tasted similar to the common BBQ ribs offered else where except the extremely smooth potato mash that was hidden at the bottom of the ribs.

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The ‘Tiramisu’ was at first the most criticised item we had for the night at Ribs by Vintry. The ‘Tiramisu’ was bland(no cheesy richness or taste), no liquor taste and the biscuit was already soggy. This biscuit actually reminded me of water soaked dry corn cereal(Nestum). And it was one of the reasons or products that gave us a better insight of the confidence and responsibility of the staffs of the restaurant. After we made our complaints known on paying, we were assured that our grievances will be looked into. And immediately the cashier, Edmund, went into the kitchen to look into our feedback and brought another glass of their signature ‘Tiramisu’ for us to reevaluate. We tried it and it was a lot better than the glass that we paid for. The cheese taste was richer, there was a stronger hint of ‘Kahlua’ flavor and the biscuit was still firm.

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To sum up our experience at Ribs by Vintry:

Taste & Texture: 3.3/5 (The pork ribs were slightly hard in texture and lack meat, but the fusion type sauce was something refreshing to our taste buds)
Money Value : 3.0/5 (not a whole lot, but sufficient to last out the whole bowl )
Service: 3.9/5 (not much attention during our dining due to under staffing, but the effort to answer our complains were main decision maker in our grading here)
Cleanliness: 3.5/5
Atmosphere: 3.5/5

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Roti canai and teh tarik for RM1

Posted by Jason Wong On July - 19 - 20098 COMMENTS

This is an article excerpt from the The Star website. The article talks about a “koperasi” that sells it food at a very reasonable price. I wonder why this business can sell things at such a low price and can still make a profit, whereas others like their competitors cannot and are ‘warning’ them for practicing such business concept? Wonder how far can we tolerate the high price of the basic nessecity of living, food? I guess it is due time for ‘hero’ to appear in the Food & Bevarage industry to open our eyes.

“Fancy a roti canai and a teh tarik for RM1 – right in the heart of the city and in these tough economic times?

That is what you will get over at the Ukhwah Restoran Rakyat 1Malaysia in busy Lorong Medan Tuanku Satu (located next to Prescott Inn).

A piece of roti canai at the outlet costs 40 sen and a glass of teh tarik is priced at 60 sen.

……….The actual cost of making a roti canai is 20 sen, and by selling it at 40 sen, Rahim says he still makes a 100% profit.

On the teh tarik, he makes a profit of 18 sen by selling it at 60 sen a glass.

To break even, the restaurant needs RM2,000-a-day or RM45,000-a-month in sales to cover the fixed costs of the RM7,000 rental per month for the premises and the salary of the 16 staff members, who are all locals.

“Food is a basic need. I don’t believe one should pay a lot for food. Most restaurants make 200% to 300% profit from selling food,’’ he said.”

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