水果ROJAK @Taman Molek, Johor Bahru

我知道最近网上流传位于Pelangi Mall 附近的的水果ROJAK暴红，而我本人找到一摊可以媲美Pelangi Mall的水果ROJAK，位于Taman Molek，Maxis Center 和Celcom Center 的流动水果摊。味道不逊于前者，而且人流量较少。



摊位老板说他从事水果摊生意有二十年了，刚开始他只卖水果，由于他亲手调制的浆料大受欢迎（原本为黄梨而调配的），而开始做起了ROJAK。他的浆料主要还是以虾酱为主，加了麦芽糖和辣椒；甜中带辣，为原本已经内容精彩的ROJAK，增添刺激。最后再耗不吝啬地撒上厚厚的花生碎，香味四溢，令人垂涎。



另外，老板自创的两样外面找不到的新奇食品，沙葛三明治和夹心油条；清爽的两片薄切沙葛，中间搽上厚厚的ROJAK浆和碎花生，清爽的来，又带甜香和辛辣，配上酷似三明治的吃法，别有一番风味。而油条中间破开，淋上ROJAK浆和花生，让原本平平无奇兼乏味的油条,内藏惊喜，越嚼越有味。其实沙葛和油条都是ROJAK的主要元素，只是老板改变了食用方法，新奇又好玩。















Address: 14 Jalan Molek 1/9, Taman Molek, Johor Bahru, Johor (In front of Maxis Center). Maxis Center 的前面。

Wang Chiew Seafood Restaurant @ SS2, PJ 黄记海鲜酒楼

I had been visiting here for a few times due to a very good friend of mine. Brian used to stay around the neighbordhood. he claimed that this is a very well-known restaurant for decade and i was convinced by the crowds everytime i visited.

Well, after trying the food here, i was totally bought it up by every possitive feedback that Brian gave. We had ordered a steamed fish, 非洲鱼. in nyonya style. the fish was fresh indeed and the sauce is really amazing. we had almost sucked up every single part of the fish. The sour and spicy sauce had waken up every single cell of my tongue, make me digging more rice with it. I know there is another well-known restaurant for 非洲鱼, 兰姐蒸非洲鱼；I was always wanted to try it out, but just never have that chance.

The next dish was the Indonesia Seafood Curry Toufu, 印尼咖哩豆腐。the fragrant of the curry already made me kept swallowing my saliva, and the taste was awesome. The deep fried Tofu was just nice, and there are a lot of other ingredients, such as fish, sotong, shrimp and Tofu po; besides that, that's a surprise underneath it, the steam egg. The curry has very strong taste and thick fragrant of coconut milk, I also find the dried shrimp虾米 inside the curry, I think it's really helpful for bringing up the freshness of curry. It's really worth trying.

Next, Sizzling beef 铁板牛肉; the presentation was quite an eye candy with smoky effect. I wasn't quite into this dish as the beef wasn't tender enough that I expected, it's kinda tough and chewy for certain pieces that I tried; maybe I don't like welldone beef; anyway, but the sauce was amazing, it's black pepper sauce, the cook put some ginger slides to increase the spiciness, and the wood-ear mushroom 木耳 was surprisingly go well with it.










Lastly, the Sesame chicken, 芝麻鸡 the deep fried boneless chicken cutting into pieces and pouring with sweet thick sauce and sesame seed on top. It's actually kinda like Thai style chicken or Lemon chicken replaced with different kind of sauce, but we still like it, only if the sauce was kinda too sweet for us; I can't tell what kind of sauce they applied, it tasted a bit like plum sauce but sweeter... anyway, it's a very decent dish.





Overall, all dishes contain strong taste and favors, and we all had extra plain rice with finishing all dishes by 3 of us (including David), and we are all satisfied and enjoyed the whole meal; definitely will come back if have chance. Sorry for the blurry picture that I took.

Address: Wang Chiew Seafood Restaurant

              30, Jalan ss2/103              47300 Petaling Jaya,              Tel: 03-77223662Business Hour: 11.30am-10.30pm

Puchong Yong Tau Foo, 蒲种酿豆腐

I think it will be one of the restaurant that I would miss the most after I go back to JB, I had came here for many times, especially weekend, even for lunch sometimes. Even recommended a lot of friends to visit here, some of them are from my hometown, JB.








I'm really thankful for my friend who brought me to here and discovered this piece of gem, I wasn't really into Yong Tau Foo in the first place. In Johor, Yong Tau Foo is just a side dish or extra ingredient for soup or noodles, which I never think it can be main course. Moreover, I 'm a meat lover and prefer heavy taste food; Yong Tau Foo is kinda too light for me, therefore, Yong Tau Foo was actually not the type of food that I would fancy for... Ever since I tried the Yong Tau foo here, and I accidentally fall in love with it.

The Yong Tau Foo here has two major cooking way, deep fried and souping. Well, you just get a small basket pick whatever ingredients you want into the basket, they have fried Tofu, chili, bitter gourd, egg plant, ladyfinger, Yao Zha Gui （油条）and bean curd skin, they are all been cut and cleaned nicely and waiting for the customer to pick them and fill with fish pastes; besides, they also have extra ingredients which are not displaying at the outside,  such as Zha Shui Jiao (炸水饺）, Zha Wonton（炸馄饨）, soft bean-curd and fish ball,  Usually they will ask you whether you want to add in your order or not when you deliver your basket.

Every time I came here, I always get too much ingredients and get over stuffed, but every single piece of them are generously stuffed of the fish paste, and what worth to mention is the fish paste is really fresh make your every single bite, it's mouthful satisfaction. They insisted to fill the fish paste right after you order to keep the freshness and quality of the food, I'm truly admiring and respecting their way of preparing their food; because every time I visit, always fully crowd with still a lot of people waiting for the next table available, but they still can deliver their food rapidly with high standard.

Their sauce are fantastic, there are 2 kinds, Chili and Sweet sauce. The chili sauce is slightly spicy but very tasty and trilled. the sweet sauce is also too sweet for me, but I like mixed them and pouring on top of my each piece of my yong tau fu, it goes well with plain rice.





This is the Yao Zha Gui, and this is my friend, David's favorite. The deep fried Yao Zha Gui become crispy and crunchy coat covering the tasty and freshly fish paste. We just can't get enough. I don't have much photo with other vegetables like chili and ladyfinger, because David doesn't like em'...




Besides that, they have cup rice cake （碗仔糕） and paper wrapped chicken （纸包鸡）, I don't really much the paper wrapped chicken ( I think it worse than 梁雅); but the cup rice cake is pretty good, thanks to their chili and sweet sauce and the sweetness and saltiness of the marinated radish (菜圃) is balance and perfectly going well with the rice cake.

I almost come every weekend during dinner time, it was crazily crowded and the parking was also driving me insane... but still...I love to come, and the price is very reasonable.

Address:  Puchong Yong Tau Fu

               Lot 105, Batu 14,

               Jalan Besar,
               Kampung Baru Puchong,
               Selangor, Malaysia.

Business Hour: 11am until 9.30pm. Closed on Mondays.

Alexis Bistro and Bar, The garden, Mid Valley

Yesterday I went to Mid Valley to join my friends for a couple of drinks during happy hour. After finishing our drinks; we decided to have some food, but we collided with the buka puasa timing, therefore, almost every restaurant were full... unfortunately.
Eventually, we end up get into a restaurant, alexis. Well, the decorating was simple and elegant, and very cozy there. They are serving not only Italian food, and also the local food such as Nasi Lemak, Laksa and Chicken rice.


As my friend had ordered the Seafood pizza and the Carbonara angle-hair, while we were still struggling what to order, I asked the waitress what is good and famous in here, and she recommended the Sarawak Laksa. I was quite surprise that she actually recommend local food instead of Western. But I just give it a try.

As the Pizza was arrived, it was thin-crust, the shrimps and slides of octopus was placed evenly on top of the pizza, it was quite catchy. But when I tried the first slide, it was not that impressive. I have to emphasize here that every person has a different taste buds, different opinion on food; and I'm not an expert of food judge. But as a consumer, I paid for my food and I think I allow to comment what I paid for.

The pizza was tasteless, I can't taste the freshness of the seafood but waterly.The servers didn't offer us any ketchup or chili sauces to go with it. I found it rather disappointed.

The Carbonara angle hair, it was my friend's favorite dish. But I think it was too dry, usually we can taste the creamy sauce of Carbonara, but it doesn't contain any extra sauce, the pasta was all stick together. Anyway, The taste was actually quite ok for me, I still can taste the milky chicken flavor.





Finally, the Sarawak Laksa, it doesn't contain too many ingredients in it, only Meehon, couple piece of shrimps, slides fried egg, bean sprouts and veges... But the soup was very nice, strong and rich flavor of spices and prawn taste; it can beat the authentic Sarawak Laksa. but it cost RM22 per bowl, it's ain't cheap anyway.




Address:     Lot f209 1st Floor 
                   The Gardens                    Mid Valley City                    Lingkaran Syed Putra                    59200 Kuala Lumpu

Contact:      03 2287 2281

Restaurant Leong Ah-Puchong 梁雅（女）海鲜饭店-蒲种

I still remember clearly when I was in the Inti college Nilai, my friends and I used to go KL shopping during weekend by taking KTM; sometimes we would stop by Station Serdang for the well-known paper wrapped chicken 纸包鸡. During that time, I found this was unique and extraordinary, and therefore recommended a lot of friends to go there and try. After nearly a decade, my friend brought me to their branch in Puchong. I was thrilled to give it a try.


We were having some hard time to order our food as their menu contains variety of food that end up we needed their help to recommend the choices. For sure we certainly had ordered the paper wrapped chicken.

The first dish was recommended by their worker, Ribs in dual sauces (鸳鸯排骨). Obviously this dish is the ribs cooked in two different sauces- Marmee sauce and Thousand Island sauce. It was quite eye-catching for their presentation, but I found the meat was dry and tough, perhaps it had been a little bit over cooked. For the sauces, I would prefer the Marmee sauce as I think it was perfectly mixed and goes well with plain rice. The thousand island sauce was too sweet for me, it actually doesn't taste like the thousand island sauce that I used to know, I think it's home-made.
The second dish was also recommended by them, the house-Tofu (家乡豆腐). The portion was pretty big, good enough to serve for 5 persons. The Tofu was homemade egg bean-curd; they deep fried the Tofu and pour a layer of thick gravy with minced meat to the Tofu, lastly placed the extra deep fried onion and deep fried dried radish to the top. I though it was a pretty good and decent dish, but my friend said the sauce was kinda tasteless.


Another dish was Kailan in two cooks (金枝玉叶), some restaurant called it 鸳鸯芥兰; I reckon this dish  is quite common to find in other restaurant lately. The Kailan was separated into the leaves and the stems, the leaves were cut into small pieces and put into the hot oil to deep friend until crispy, the stems part was boiled into hot water with seasoning. I think the leaves is too oily for me, but the presentation and the taste was flawless.

At last, the paper wrapped chicken 纸包鸡, it was as good as that I expected; I don't know is my expectation was too high or the quality of the chicken dropped; it tasted like normal oyster sauce chicken for me. My friend said I was the one who change, after years of exploring, I had tried and experienced a lot of different things; therefore, we have already changed in many ways and thinking.
Anyway, it was quite a good experience, there are still a lot of dishes in  the menu that we haven't... perhaps some other time...

Address: 95 Jalan Kenari 23, Bandar Puchong Jaya, 
                 47100 Puchong, Selangor.95 Jalan Kenari 23, 
                 Bandar Puchong Jaya, 47100 Puchong, 
                 Selangor, Malaysia
Contact:  03-8075 5579

Ma'cik Biryani, The Curve, Damansara

Yesterday my colleagues and I went to the curve for lunch, and somehow we walked in to a restaurant, Mak Cik Biryani; the environment was quite nice, very retro and Nyonya style of decoration. When we open the menu, there are actually quite plenty of choices for food selection; but there are all local food, like Chaoy Kuet Diao, Nasi Lemak, Laksa and so on. Anyway, we all decided to order their signature Nasi Biryani; there are still certain selections for Nasi Biryani, like Chicken, Beef, Mutton and seafood. Each order cost more than RM20. I had ordered the beef eventually.

While the food was served, the presentation was quite unique, the whole pot was delivered to the table, although  it's a single order, but 5 of us all ordered the nasi biryani but different meat; so end up there are 5 pots of them.
When I opened the wooden cover, the next second I can smell the strong fragrant of the rice; and the first sight of the rice was attractive, each single piece of yellowish rice covering the meat and spices. On top of the rice, placed with mint leave, green onion and fried onion; it's gorgeous.
I can't wait to use the wooden spoon that they provided to start digging my rice to my serving plate; in fact, I find it's stupid and just start eating the rice directly from the pot. The rice was really good, the taste was just perfect, the sense of the fragrant was very rich; I can't help myself to try the second bite. Well, the beef was just too tough for me, it's really chewy. Apparently, they are using local beef, the tendon of the beef was like rubber, it keeps you biting but just unbreakable. Anyway, I don't expect they use Australia or Kobe beef, so it was just ok for me.
Having until nearly the end, I found out the layer of over-burn of the rice stuck on the pot, some people will enjoy it because that part is crispy and aromatic of the burn rice. The rice was actually quite greasy, although it was quite tasty,  but it's easy to feel sick of it, especially when you see the layer of oil in the pot, after you dig out the rice. End up I couldn't finish the entire pot of rice, well... the portion was pretty big as well.
Overall, the experience was quite good and... memorable; the second time? perhaps not!

Chuan Kee, Gohtong Jaya, Genting. 全记

Last weekend my friends suggested to go Genting Highland in sudden to spend our weekend; I was unwilling to go with them despite of I tried to turn them down. Anyway, it was quite a rock star weekend.

While we decided to leave Genting, my friend said there is a well-known restaurant located in Gohtong Jaya, since we were about to pass by there and we decide to settle our dinner there. My friend claimed that there are a lot of celebrities who were in Genting Highland went there for good food. I was very excited and looking forward for that meal.

When we arrived, the restaurant was different from what I expected; the restaurant is kinda old, narrow and crowded. But as long as the food was good here, I don’t really care the environment; apparently the seat were all taken and we have to wait for a while to let other people to leave first, then we placed our order during our waiting period.

It’s doesn’t take too long for the next table opening, it’s hard miss that there are a lot of owner’s picture that taken with different celebrities  who visited here hanging surrounding the wall of the restaurant. The picture I took only shows certain pictures on the wall, actually there are a lot more on the other side of the wall… that I can’t take it (paiseh.. a lot of people watching)

Finally the food were arrived, I didn’t know what food that my friend had placed; surprisingly the first dish is Thai Chicken (泰式炸鸡）, in fact, it was quite ok, but it's not my flavor dish that night; the deep fried chicken was quite tasty by itself, but pouring the Thai style sweet & sour sauce; it doesn't quite match together, I'm not saying the dish was ruined... but the chicken just doesn't go along with the sauce.


The second dish was the Steam fish head with ginger paste (姜蓉蒸鱼头）, it was pretty decent and good dish, it reminds me 陈秀莲蒸鱼头, in Cheras. I couldn't tell what species of fish it was; but it was fresh. and the sauce was heavy and strong tasted, it waken up every single cell of your taste bud in the next second. But... perhaps the ginger paste was too heavy, it covered the sweetness of the fresh fish itself; anyway, it was still pretty good dish.


The next dish, we called it Three local kings (三大天王）, there are long bean, eggplant and winged bean; it's rare to find restaurant selling winged bean, it's because it's not easy to be found in the market and expensive. Usually we could find this dish in four ingredient instead of three, Four local king (四大天王）; long bean, eggplant, lady finger and petai. Perhaps not much can accept the taste of petai and it's expensive due to it's rare, not much restaurant selling it either. Forget about my long-winded explanation, let get back to the dish, the three local king was absolutely wonderful, I'm not crazy about it because I'm a typically meat-lover. But what worth to mention is the taste was just right and the smell of stir fried was very fragrant and go just right with white rice.


The next dish was the spare ribs with house special sauce(京酱排骨）,the spare ribs was remarkable, especially the sauce was sweet and flavorful; I, myself love BBQ spare ribs and 排骨王,　and this dish was quite similar to both dishes, so I was quite enjoy for it.




And the last dish, I forgot what was the name; let just called it crispy pork in special sauce (密汁培根）. My friend, David said it is his favorite and claimed that you can't have it anywhere else. It's a must try dish here. The thick three layer pork slide (thicker than bacon), after deep fried, it was crispy and cover by the sweet soy sauce coat, it was really special and unique. Actually it kinda taste like bacon in BBQ sauce coating.And indeed, you can't see this dish in anywhere else. 

Although the last two dishes are kinda close-tasted, because of the sweet sauce. Anyway, each individual dish are quite remarkable, and the overall experience is also not bad at all; definitely would recommend others to visit here!

Menya Musashi Samurai Ramen, 面屋武藏

My food maniac colleague brought me to Ramen restaurant during lunch time, at Isetan food paradise in 1Utama.  It was quite obvious that the restaurant decorated with a several painting of the Japanese Samurai and it was really crowded as the ramen here was quite well-known.

Soon enough we were arranged seated, we had placed the order while we were waiting to be seated. there are several choices of ramen, and there are 3 selection of the soup base: Onion oil (White), Garlic and fried shallot oil (Black) and Special home make spicy oil (Red).
I had order the special home make spicy oil, I can't recall what type of ramen that I had ordered; they are all just Japanese name that I couldn't memorize at all. The kitchen is an open concept, you can see the cook is preparing the ramen, and sometime they will yell suddenly while they cook the noodle ( Not sure what they are yelling for, but it's the traditional Japanese spirit); I was worrying the hot water might spill on us because we were sitting the kitchen counter area. While the food was served, the presentation of the ramen was quite catchy. The soup is not clear, boring soup; it's very thick, but I can tell it's not because of cornstarch. The first impression of the soup for me might be too salty or too much MSG in it; but turned out the soup was pretty nice. The strong and rich flavor of the pig bone, very thick, tasteful and not healthy ( but I like it. lol..)
The noodle was just nicely cooked, very chewy and Q. The Chashu (pork slide) was very generous portion that placed in each bowl oh god; the fat and lean meat was separated evenly, make you each mouthful of lean and fat meat for every single bite. The egg was perfect, the egg york was half boiled, but the rest was fully cooked; do you know how hard to cook an egg like this? and also the taste of the egg was just perfect; especially the eye york was surprisingly salty, I had no idea how they managed it...
Overall, this is a sinful ramen, I was so guilty of finishing the entire bowl and no considering the extra weight may gain after. It's RM26.00 for one bowl, purely evil; and I get a sleepy evening during work after this.

Bitter Melon Soup (苦瓜汤）

I have no idea since when the bitter melon soup restaurant was growing rapidly among my hometown area, JB; and ever since I came to KL, I also realized that it also can be found around any corner, and their business are all pretty good.
I didn't really enjoy bitter melon since I was young, obviously because of its bitter taste. However, my mum used to prepare the bitter melon dish at home because she loved it; and she knew I would definitely skip the dish and she would specially prepare extra dishes for me. After grew up, and especially after spent certain years in oversea, I started to enjoy bitter melon; but still it's not my favorite.
Bitter melon, 苦瓜 also known as bitter gourd, and has a special name of Momrodica Charantia. it contains rich of Calcium, Potassium, vitamins and fiber, it's very good healthy source for human body; in Chinese, we also call it 凉瓜, because it can clam your body temperature, lower the blood sugar and blood pressure and even can cure the diabetes and cancers.
Let's get back to bitter melon soup, I had tried a few different bitter melon soup restaurants among JB and KL; among them there are certain franchise bitter melon soup restaurants and still maintain pretty good quality; believe it or not, I think the best bitter melon soup is still in my hometown, Senai-Kulai, JB.
The soup taste very strong of porky taste, and because the cook put a lot of pig's bone and pork to boil the soup, not only that; some are even put lot of pig's ingests into the soup,  therefore soup taste very sweet and rich, but thanks to the bitter melon, it removes the grease of the pork, and bring a mildly bitter and dry taste of the soup, make you feel a variety vibe of the soup and keep you no-stop drinking it.
Not only the bitter melon soup, the must-order food from menu is the deep fried pork 炸肉, the fresh three layers pork was well-marinated and covered by the flour evenly; placed into the hot oil deep fried until golden brown; crispy from the outside, juicy and tender in the inside. Although it's very simple dish, but it's a very skillful, sometimes, if the pork is not marinated well- enough, it'll be too salty; and the temperature of the oil has to be careful as well, otherwise the dish will be ruined.

There are still plenty of choices from menu, I didn't take photo every time I visit these restuarants. this is the picture that my friend ordered the Abalone mushroom in ginger and onion sauce 姜葱鲍鱼菇. it was pretty good as well. Another dish is the Steamed three layers pork and yam 芋头扣肉, the yam was welly- cooked, but the pork is too dry or hard to chew, anyway, the apparently the pork is not too fresh, and can taste it was defrosted from refrigerator previously; worth to mention for this dish is the sauce was very good, it goes well with the plain rice.
Anyway, should try the other dishes if I have chances.