Taking On the World

"When you leave here, don't forget why you came." Adlai Stevenson, to college graduates

I have finally graduated. Oh yes, it had been sometimes since the days I left my universities, hanging around, looking for job, shift to new place and getting into this new job, but somehow, only after the convocation, I felt that I have finally officially leave my student-hood behind me. Now armed with a scroll, I am ready to take on the world!

Reminiscing, it seems like only yesterday that I had step out the comfort of Taiping into this middle of the peninsular. I can still remember vividly the time Y and I ventured into the bustling area of Wangsa Maju. We were so excited that on the first night itself we just walk out and wander around the area. We do not even know where we are heading or what we are searching for. Instead, food found us. We are in midst of all sorts of food, cheap yet good eats. We are introduced to so much new hawker food fare that can never be found in our home sweet hometown, among those are like kampar fishball noodles, pork ball noodles, curry mee KL style, chee cheong fun KL style, nasi lemak ayam from the numerous mamak stalls, claypot lou shi fun, my favourite banana leaf and yu tau mai (fish head noodle). People say that good food cannot be found in Klang Valley, but I digress, as good food might not have originated from here, but it seems to have found its way here from all over Malaysia. Food connoisseurs set up stall claiming from somewhere famous like Penang Char Kuey Teow, Kampar Fishball Noodles and so forth, making this place a food haven, where you can get the best of everything under one roof, technically. In my opinion, if you know where to look, you are sure to find good eats around Klang Valley. Nowadays, with foodblogging fever catching on in Malaysia, I have been reading numerous Malaysian blogs that features a whole bunch of good eats around Klang Valley, which had been extremely informational and also not to mention dangerous as it makes me want to go out and satisfy my desires right away.

Typical of this tham jiak girl to start ranting about food while reminiscing of her days long gone. Let me get back to my graduation, ah yes, the convocation. It was certainly a once in a lifetime event, that my parents came, along with my Pho Pho accompanied by my aunt. How sweet of them. Although I had not been as excited about it the day before as I should, but during the time in the event itself, I was overwhelmed by a multitude of feelings. During the time we were waiting to go in the hall, I saw parents rushing around; once I saw a couple calling their child on the handphone, looking lost, I felt touched that how parents would come our of their own comfort cocoon to this unknown world just to see their child up there taking a piece of paper. This is how huge parents love is. Later, during the moment standing in the front row waiting for the time to go up, I felt honoured and proud that I have finally made it through the way I would I want it to be. I hope my parents are proud too.

J’s convocation was in the afternoon session and so he did not get to attend mine, but in the wee hours of the morning he had took me there, how sweet, and then he came again later in the afternoon to pick me up. I had let my parents leave early as the place was packed and I wanted to take more pictures with my uni-mates. Well, during the time he picks me and before his own convocation starts, we squeeze in a bit of time to go out to lunch. Oh yes, time to talk about food once again. J took me to end my desires about this superb yu tau mai (fish head noodles) that he had been raving about; it’s nearby his office, which I would preen with jealously every time he described it to me. KL has loads of good food but I, living near the PJ suburb seldom have the luxury to try it, therefore this is one of those golden times I get to, just the right time to celebrate my graduation, with food of course.

The place that J took me to is a little stall, off Jalan Raja Laut, that seems like it had been there since eons ago. When you got into it, you can see that it is filled with localites, looking like regulars who certainly had been coming back again and again. We took a sit near the side and ordered like how everyone would, yu tau mai and yit cha (brewed Chinese tea) for two. The yu tau mai comes in a huge claypot, the soup still boiling hot.

Yu tau mai is actually fish head noodles, where the broth is boiled from the fish bones with ginger and milk, and then the fish meat would be deep fried separately before being added into the soup along with everything else, depending on variations. This particular yu tau mai’s soup tasted really good, unlike some thick over-milky ones out there, this is surprisingly light yet not lacking in taste. Then it is filled with loads of liu (ingredients) such as fried fish head (of course), soft tofu, yam cubes (I seldom encounter this outside), beancurd, lala (clams), fishballs, homemade rice noodles (thicker than the usual meehoon but softer) that are garnished generously with parsley. The soup is really addictive, with J and I nearly finishing all of it, and the homemade noodles are springy and good, which sets this bowl (or rather claypot) of noodles out from its peers. Certainly a gem found in this quaint little stall hidden behind the busy bustling KL. I wish I could have the address to give, but I hope you are adventurous enough to find this stall (the one with yellow red stripe canopy), at Jalan Tiong Nam, behind the row of shop houses along Jalan Raja Laut, on the same side of Wisma Sime Darby. Good luck and may the good food be with you ;)

Ong Lai
Jalan Tiong Nam,
Off Jalan Raja Laut,
Kuala Lumpur

P/S: I found another review over here at Wantan Production which have some extra directions.

Updated with the information from Wantan Production and babe (in comments).

Tastes of Yesterlife

If one's life can be determine by food preferences, I believe that I might be an Indian in my past life. As much as I love Chinese cuisines, I am strangely drawn towards Indian food, my five senses transfix on the myriad of spices, smells, tastes and textures. Indian cuisines are complex. Even the simplest cooking involves clever blends of various spices. But of course, there are some simplicities, such as its roti (bread), which ranges from easy to long preparation and the choice itself is numerous! Every roti is different from one another; some made with rice flour, some gram flour and many more that I have yet to learn and discover.

After bouts of exercise early one morning, the first thing that hit my mind for breakfast is some Indian fare. So I walk all the way through The Curve (shopping mall in Malaysia) to Restaurant Penang Nasi Kandar, right outside Tesco, for my Indian breakfast fix. On the way there I had already picture tosai in my mind. Why, I love the taste of tosai, slightly tangy and its texture soft to bite, crunchy on the outer layer certainly plays one palate

I like my tosai with the coconut chutney (on the left) and the middle chutney, I can't make out what it is but it is tangy, from tamarind I believe, and some spices, hope someone can enlighten me here. It pairs real well with the tosai, adding more to the tanginess and sourness. Of course I would also eat it with dhal (on the right); then again, I eat my dhal with every other roti.

Then its time for lunch, my hunger pang starts playing with my head again. I crave for more Indian fare. Then I thought of banana leave, from a shop I once was recommended to by a friend, which I found the branch right here in my neighbourhood. Banana leave is actually a kind of meal where your food is serve on a clean banana leave, and the perks are, you can ask to refill as many times as you want with no extra charges. It consists of only vegetarians fares but you can separately order other meats. When one eats banana leave, one tends to indulge a little bit, as it is addictive and the thought of able to fill to one's content is extremely inviting. Therefore, as I am set on getting fit before work, I think twice bout this choice of lunch.

I drove aimlessly there, park the car, still deciding on whether to enter a Chinese hawker restaurant, but somehow my feet got me over to Sri Paandi, a restaurant serving Andhra cuisine. I sat down, I asked for banana leave, I take a quick snap of picture, devour, ask for refill, and then proceed to clean it off. Then I was really full, but just enough place left in my tummy to clean my palate with the really tangy fresh yoghurt. The thought of fitness somehow just got suck into the black hole in my mind, he-he. Then the pictures did not turn out well, due to my gluttony thus the impatient take of picture. So on another day, this time, I drag both my good friends there again (vowing not to refill), in aim to once again answer my cravings and of course to take more pictures! Ah, all in the name of this blog, and my tham jiak-ness.

The meal was great. I absolutely love the vegetable curries. The usual fare are the lightly spicy long beans, tangy and superbly spicy brinjal with black-eyed peas, one mild veggie (on the right, which I'm not sure what it is) and the light yoghurt cucumber (I forgot the proper name for this) which is really refreshing. Then there comes the condiments, coconut chutney (again), and one really salty and sour chutney where I accidentally bite into the sour fruit (not sure what fruit, now I sound like an Indian food enthusiast who knows nuts). Then there are the keropok (chips), where there is the ever famous papadum (though I have tasted better ones out there) and also the potato chips, which tasted like heaven, sliced thinly, heavily spiced and deep-fried. Ah, such indulgence. Then you can opt to drown your rice in dhal or chicken/fish curry. Lastly, there is rasam and one light tangy milk (in the picture, which I don't know what it is, if someone can tell me I'll be so grateful, never mind if its just a guess) and also yoghurt to soothe off all the spice, which are now madly meld on your tongue and in your tummy. Take note that, they will charge an extra dollar for the yoghurt as we had asked to clarify when we saw it on our bill. In addition, my friend ordered a mutton curry, which is reasonably priced with good portion and which of course, tasted good.

Maybe I was an Indian in my past life, but indeed much of my knowledge on the food must have been loss during my transition to this new life. I cannot really name most of the food yet or even to cook them, but one thing for sure, I absolutely love to eat them. One day I might just be able to learn the secrets of Indian cooking, but of course not to forget my own origins. I always think the spices and condiments have some kind of drug in them that makes one keep going back for more, but to me, that's a good thing. Oh no, I am addicted.

Restaurant Nasi Kandar Penang
Tesco
Damansara

Restaurant Sri Paandi (TTDI)
36, Jalan Tun Mohd Faud 1,
Taman Tun Dr Ismail,
60000 Kuala Lumpur
03-7726 8581

P/S: I went to Sri Paandi again last two night, and found the selection less than lunch time, condiments must be requested, no yoghurt or rasam, and the chips were already ‘lau fong’ (soft). So go only during busy lunch time where the service would be even faster and better!

Cham-cham of Cultures

Rojak is one of the unique cuisine of Malaysia. The word rojak is of Malay origin, which means, cham-cham, that is the mixture of things. Who would ever know that mixture of this and that from each culture would form such a medley wonderful tastes that excites the palate. There are two distinct rojak here in Malaysia, one is the Chinese version which is we called the rojak buah (fruit rojak), which do have other stuff besides fruits such as vegetables, tofu and keropok. These are then mix in a dressing, made up of belachan (shrimp paste), sugar, chilli, lime juice, dark sauce, prawn paste, black bean paste and so forth, with each rojak comes in its own variation and then top with chopped peanuts and bunga kantan (torch ginger). As for the Indian rojak, which is commonly known as pasembor here are mainly consists of fried dough fritters, hard boiled egg, prawn fritters, fried tofu and cucumbers all mixed in dressing of spicy peanut sauce, usually comes in stall that also serves cendol; one day I will talk more about this. I had discussed with J whether the idea of rojak is originated from the Chinese or the Indian culture. But for sure, it is truly a unique Malaysia cuisine. Come to think of it, rojak is actually a mixture of the three main cultures in Malaysia, since the use of belachan, which is a Malay paste and of course, the name itself is a Malay word.

One of the best fruit rojak I have tasted in town is this rojak stall in my new neighbourhood, which parks right opposite KFC. This is just a coincidence that it is in my neighbourhood, as I have long been hooked to it way before I shifted here. My cousin is the one who first brought it for me one day, when I was craving for some rojak, and I was hooked. Thus, fate must have somehow got me to stay here, and so one day (a recent one) on the way home, I took diversion there to get a pack for tea time snack. I ordered the usual Rojak Special, without the sotong (squid). I spied a newspaper cutting of a review of the stall, pasted there, which titles something like “the tastiest rojak in town”, I could not agree more. Since it’s so yummy, naturally you have to wait a little as there would be people all around. So I took the time to take some pictures of the stall and then the owner (the guy on the left with the apron) caught me in the act.

“You working for any press or organization?”

“Oh, no! I write all this just for fun.” I laughed

“For fun? How?”

“Oh, I write it onto the internet.”

“You can do that? I would love to see it.”

“Uncle, you play internet too?” I was shocked.

“Nah, but my son does. You can write this up for free?”

“Oh yea, you can post it up for free and then whoever reads it, uh - reads it.” Mentally whacking myself for not being able to describe blogging properly in Chinese.

“Oh, I must do too, as promotion for this stall” He smiled.

The thought of a blog, dedicated to promote a rojak stall cross my mind in a flash. “Sure you can, uncle” I said, flashing a big grin at him.

“I can leave my address for you, and have your son show my site to you. He can learn from there.”

Out of sudden, the wife who has been quiet all along, agrees with this, open the drawer and whips out a pen and a paper. Still in a faze, I wrote down my address, keeping in mind I better write this review quick, or they will be viewing with disappointment.

Then finally I got my pack of rojak, which the wife prepares all the while when I am chatting with the husband, and bid goodbye. I left with a smile on my face and their faces too, from the lovely conversation and also of course, the thought of able to devour my favourite rojak when I got home.

I open the pack of rojak and boy was it yummy looking. This rojak is consists of fruits, such as pineapple, guava, and many more that I forgot. Then there are the veggies, such as cucumber, sengkuang (jicama) and kangkung (water convolvulus). There are also tofu slices and the usual Indian keropok found in most rojak. The specialty that sets this rojak aside from the rest is the addition of fried youtiao (dough fritters) which is fried to the crisp (in oppose to the usual softer chewy ones), and the dried squid which gives a whole new dimension of taste to the rojak. But overall, as usual, the tastiness of one rojak lies heavily on the sauce itself, and this sauce, is absolutely yummy, enough belachan spiciness and the right sweetness. The sauce is coated all around the medley of fruits, veggies, tofu and keropok and then generously topped with chopped peanuts. Oh, yummy! It is hard to describe how a rojak taste like, until one taste it themselves, so go try it, if you are one of the lucky people who are in Malaysia, best yet in town to try out this stall.

Scouring My New Neighbourhood

Not much cooking on my side yet. My new house has yet to really settle in yet. Getting through the kitchen still means climbing over bags and avoiding stuff clattered on the floor. Then the hall is half way packed too. Besides that, I have started joining a fitness centre, thus more time is spent going to classes and enjoying the last week of my freedom till my working life starts. I must do more cooking next week for it would be my last days of freedom. For now it is lazy days for me with ample time to enjoy my breakfasts. To think about it, I get to enjoy every other meal too, he-he. Another thing that is stopping me from regular blogging is that my new house does not have internet connection! Gasp! Oh well, all I can do is write first, save it and publish in J’s house. All in all for my love of food, writing and of course my dear readers.

For now, let this lazy cook here introduce you to a place to eat, which I had gone to in my new neighbourhood. This place has one of nicest claypot lo shi fan (rat tail noodles). These noodles, if I’m not mistaken is made of rice flour, short, fat in the middle and pointed off towards both end. It used to be my favourite noodle when I was very young until there was a rumor that it has lots of preservatives which could be harmful and from there I had turn to like mai fun (rice vermicelli) more. but till now, lo shi fun is still my occasional pick for its special chewiness addition to the usual noodles. Before this I always ate it with cheng teng (clear soup) like those which Taiping is famous for, but when I came down to KL, I discovered the dark sauce and dry version of lo shi fun. Till now I love the claypot ones best, as when cooked in clay, it imparts a special rustic flavour and keeps the noodles hot all the way. This claypot lo shi fun that is better than among all that I ate (except the one in Uptown, which sadly have shifted), was first introduced by my aunty. Then as now I have shifted nearby, I bring my 1984 housemate there one day. She once say that she love the one at Murni (SS2) but I was aghast! No way was Murni good, so I took her to this one to let her taste what real Chinese claypot lo shi fun taste like.

It was less good than the last time I remembered it but it was still delish. I love the serving of the raw egg on top, cooking slowly in its heat. Once stir, it will coat the noodles nicely to a silky texture, which contrast nicely with the bite of the lo shi fun.

Besides this, we decided to try another noodle, and I was drawn towards this dish that has ginger in it. I love ginger in most things, even my tea, which we call it Teh Halia here at the mamakshor fun (flat rice noodle) with ginger beef. It was not bad too, with the beef soft enough and the ginger flavour just nice.
(local Indian Muslim restaurants). This one is like fry

Overall, although a bit pricey than the usual siu chow (literally for fry stuff) out there, the portion is big and the taste is great. Give it a try if ever you are in my new neighbourhood, which is TTDI.

Mama’s Kitchen,
48, Jln Datuk Sulaiman,

TTDI, 60000 KL

Tel: 03-7729 3030l

Breakfast Like Old Times

How far would one go for a breakfast cravings?

Well very far indeed, for me at least. This morning, after sending J off to work, I head on home, but on the way a weird craving kick in. I pictured a serene surrounding with me there having typical old times breakfast, which is toast bread with half boil egg together with a cup of chamkau (thick)! Ah, bliss. Therefore my crazed eyes start scrutinizing at every coffee shop I passed in my mini black car.

The idea of going to a kopitiam (coffee shop) appeared in my mind. Nowadays, the name kopitiam no longer means the dirt cheap coffee shops by your nearby neighbourhood which you frequent everyday without fail, it now meant the posh restaurant that has all the, ironically new, old fashion furniture that recreates the atmosphere of the long gone era. They would usually come with the wooden chair, marble table, with the food counter near the entrance. If you are old enough to had that breakfast experience in an old authentic kopitiam or if you are young but remembered holding Ah Ma’s every morning to her cup of coffee, you would know what I mean. There would be the usual people in the kopitiam that you would greet, the same aroma that hits you every time you enter the shop and the furious sound of clicking abacus from the main counter.

Alright, enough of dreaming, now for food scouring. As a true new generation, I decided to search for these new posh kopitiams that had been mushrooming around these few years. Must be good business, and why not, with the price of a restaurant for food of a roadside stall. We young people are getting crazier, but of course not as bad as those having a fix of coffee at those chain coffee joints. You know what I mean; those are bout 8 times the price of a regular coffee. Does ice blended cost that much more?

Anyway, I remember a kopitiam at in Tesco Damansara, but when I got there, it was all pitch black. So I turn out, nearly heading home with disappointment when I thought of checking out Damansara Perdana. I did a impromptu u-turn and head there, then circling around like a hawk, cursing at the rising cost of petrol that made this endeavour so much more guilty, and then I found it. A kopitiam at The Place (a mini mall). Since it look deserted up there (I am at the bottom looking up at restaurant at first floor), I shouted at the guy sweeping the floor at the balcony.

“Hello!” He kept on sweeping in oblivion.

“Hi! Hello!” I waved frantically. Finally he turned and looked at me.

“Open?”

“Ah”, nods head, “Open.”

I got in the car and drove to the front, park, and got in the front entrance of the mall then walk all the way to the back to

K3K Kopitiam

First I had to have my fix of coffee. Nowadays, while preparing to start work next month (along with sending J off to work), I had tuned by body to wake up early in the morning. With that, I had started to act like an adult, I need a cup of coffee to kick start my day in the morning. Usually, if I would go for cham, a mixture of coffee and tea with milk, my favourite. In the Hong Kong char chan teng, it is usually known as yin yong, my absolute favourite, especially the HK ones as it uses fresh milk. Anyway, since I’m here, I called its cham special, which is named Khai Sim, the name is kinda weird, but oh well, there must be a story behind it. This cham does have a special taste that I can’t quite put my finger into it, but I suspect it must be different kind of milk. Overall, its thick and quite kick off my day, but I would have prefer my yin yong.
(coffee plus tea with milk) that is

Then I called for bread toast, it says two piece, but when it comes, I came in four! How? Well, later when I was at the cashier paying, I saw an old man, articulately preparing a bread toast, which he slice it in half skillfully and attentively. Really fascinating to look at. The bread, although it’s just butter (if you open the bread to inspect), it tasted real good and sweet. By cashier I had also spied what did he put on the bread, he first use a spoon to pick up some white stuff and slowly spread all over the bread. Ah, it must be lightened (to make it watery) condensed milk. Now I know the secret. Anyway, I would have prefer my bread with kaya and butter, but this ones serves me well too.

Then it was the half boil egg. It comes in 2, which at first I requested to have only 1 but the waiter says it is only this way. Oh well, let this be my only egg intake for the day then. Ha-ha. The half boiled eggs are good, just the right doneness for me, still watery enough for me to dip my bread into it, yet having lumps of egg whites and yolks. Bread soaks up all the egg goodness so well and it pairs greatly, with the best blend of sweet (the bread) and savoury (the egg). People of old times sure know how to eat eh?. My eggs are usually doused with enough pepper and soy sauce.

Overall, it did fix my cravings. Though a bit costly for breakfast, I was already calculating my indulgence in my head, and wondered why I did not go to a normal restaurant instead while staring at one across the street. I wanted the newspaper to read but the waiter said the waiter who was supposed to get it has not arrived yet. Anyway, the atmosphere is good, and the old man with the tentative bread toasting at the cashier made it all worth it. Besides, to top it off, I got a surprise 20% off for the bill. The cashier mumbled the reason, which I did not quite catch but I’m a happy customer who just blithely pay her sudden more reasonable bill and leave.

Now my day has started.

K3K Kopitiam
The Place,
Bandar Damansara Perdana,
47820 PJ
Tel: 03-77299678

Worth the Search

Well, after reading the Klang pork ribs at KY, I had mentioned it to J that I would like to try it out someday. Sweet J decided to bring me there today, despite that he had no idea where it is. Usually KY would draw a map of the place he reviewed but just so happen he did not do so for this one and he only gave a vague direction that it is between the old bus terminal and an Indian movie cinema. Well, we took many turns around the bus terminal in Malaysia crazy heat and saw no cinema in sight. J was cursing KY all the way, sorry KY, but in the end we took one round, because there was a road block for fixing (which could explain why we did not get there in the first place) and then I spotted the cinema and shouted in delight. We took a U-turn at the roundabout and finally got to the place. The food better be good.

We sat down, and ordered the Pai Guat (pork ribs) straight due to recommendation, and J having been there once long time ago (his friend took him that’s why he do not know the way) and remembered that the curry was good. So he ordered the mutton curry and then I ordered Chai Sim (Chinese Flowering Cabbage), for good measure. J poured the dark sauce all around my rice, saying this is the Klang way. Well I kinda like the idea of blending into the culture and eat the way the people here do.

Then we dig in. Burp. The meal was great! Thanks KY. The pork ribs were really and I mean really tasty; the outer skin is crispy and the meat was juicy, done to the perfection. The sauce was sweet and paired really well with the ribs.

The mutton curry was also not to be left out as the meat was really soft while the curry was, just like how I remembered eating my Indian friend’s mum’s home cooked mutton curry. It is like the real authentic Indian curry. The veggie taste, well, just like veggie.

We also ordered the home made soy bean, served in a huge glass bottle, which every table seem to have it. no regrets here as the soy bean is fresh, certainly taste without preservative, not too sweet, I like it. We finished the whole bottle!

So if any of you decide to go there when you’re in Klang, I can only give a vague direction too, you can curse me that time I understand. At the huge roundabout in Klang town, take the direction towards Hospital TAR Klang, then turn left on the second turning and you will see an old cinema (Panggung Wayang Seri Intan) in front, and on your right is the row of stalls. The one we went was the one with all the big colourful umbrellas, kind of in the middle, you can’t miss it. Look out for this guy chopping the pork ribs.

We talked to the lady who served us, she was really nice. She was really amused when I took the food picture and asked whether I am taking her picture or the food. She surprised us at the end of the meal by speaking English (she must have heard J and I speaking in it) and chatted with us. J spilled me out and says that I would be putting up her food on the Internet for promotion and she was really happy, smilling ear to ear and telling the others about it. I would be going back again, as J said the fish is good too; we saw it at another table. With good food and good service and at reasonable price, the lady can be sure to see me again!

You Gotta Be Cool

Just like how Boo from masak-masak complained bout the weather, I am here to do so too. Luckily recently the weather is cooling down, but few days before it was like living in the middle of volcano. The sun was so scorching hot I sometimes believe my hair would sizzle if I stay any longer outside. The air was like the oven heat after a lovely muffin bake. The only think one can think of every time we are out, even in the car, is something really cool, better yet icy to drink. At times I would go for ais kacang, but for this time, we are attracted to another local icy drink, cendol.

Oh yes, cendol is actually a type of dessert, I believe from Indian origin, very popular and authentic to Malaysia culture. It usually consists shaved iced, with green cendol (this is the thin worm like pandan flavoured flour noodles) drown in coconut milk and drizzled with gula melaka (this pair seem to be in every local dessert). The usual fillings would be red beans, cincau, jellies, kacang and sometimes glutinous rice. Cendol is really unique in taste, the gula melaka (the most important ingredient here in my opinion) and coconut milk blends real well, along with the smooth worm-cendol and the rest of the fillings is great. The shaved ice completes this drink to be the ultimate thirst quencher and body cooler.

As for the one I’m talking about is the one at Taman Megah. We were just driving home on Sunday midday, cooking in our Proton oven (our national car) and we just had to stop by this stall to cool down before out insides boil over. The cendol here is really good, but I have yet to try the pasembor or rojak. Compared to the one in Taman Bahagia, this is more superior, but according to J, the rojak in the former is better. Oh well, you cannot get the best of everything at one go.

After our cendol fix, we head home with smiling faces, and paid no heed to the crazy weather.

Two Girls on Food Hunt

L had came up to KL for her internship and so it only means two things, bad news is there would not be any Penang food reviews BUT the good news is there would be more PJ/KL food review, by us of course! Well today we manage to meet up for dinner and L had a sudden craving for pizza, yes this dear friend of mine always have cravings of some sorts at some time.

So we head on to Vivo at The Curve, which we had a celebration last month for one of the 1984, which got us to remember the pizza offerings there. Besides, we remembered the nice lady boss, who when learnt of my friend’s birthday, gave us a complimentary Blueberry Pizza served a dollop of vanilla ice-cream. It was really thoughtful of her, and very good customer relationship management I might say.

They had this set promotion for one person, which is a personal pizza with mushroom soup for RM 9.90. Seems like a good deal so L and I each ordered one, so that we can try two types of pizza.

L ordered the Bed of Mushrooms (on the left in the picture) which was really nice. It was topped with various mushrooms, some black herbs (we cannot seem to identify it but it was good), crumbled feta cheese, splashes of olive oil and a very surprising but wonderful addition which is almond flakes. We both agreed it was exotically good. As for me, I ordered Romeo and Juliet (right) which was pizza topped with turkey ham, tomatoes, pineapples and olives, not too bad but it was overshadowed by the earlier one. Overall, the pizza base was good, thin enough to be crunchy yet still with some chew.

As for the mushroom soup, it was good enough for us, slightly creamy and flavourful, certainly not like some other pizza outlets which are those like out of the can and watered down.

There is some collection of cakes at the dessert section, but I have yet to try that, but the earlier mentioned Blueberry Pizza was good. This picture was taken by the birthday girl during our last visit.

Do give it a try if once you are in The Curve and have nothing to eat. But to my humble opinion, other than the pizza, the other various foods were just so-so.

Vivo

The Curve

Mutiara Damansara

Taiping-like Chee Cheong Fun in PJ

Due to popularity of the chee cheong fun thread, and the ever so interested people in PJ/KL who wanted to try the sort-of-like-Taiping-taste chee cheong fun in Seapark (that I mentioned in the comment). I managed to dig up the old pictures of when I ate there, though bad in quality as it is taken in haste and not for blog quality. But still, I’m sure those interested will go seek out the ‘real’ look and of course 'taste' themselves.

Anyway, this shop, judging from the picture, I guess it’s called ‘Kedai Kopi (coffee shop) Khoong’, or there could be a word behind. Yes, you can see that it is written Kampar fish ball below, which is actually the specialty there (Kampar is well known for its fish ball noodle). But now, the main attraction for us would be the chee cheong fun! Yeah, I heard resounding cheers from you guys ;)

Alright, I should stop being long winded. Here is how this chee cheong fun of sweet sauce looked like:

First of all, I must warn that it is not totally the same as the one from Taiping, tastewise and also look, judging from the previous post look. But it is the sweet sauce type, with very good sauce too I might say, and it does taste with high similarity to the one in Taiping, less red visually, but still good eats (I’ve been a fan of Alton Brown lately) and of course, different from the one in PJ/KL.

Here is the couple that sells the chee cheong fun, don’t miss them as their stall is just a long table, located at the back of the shop. I have a feeling they have been selling here for years!

Of course, since I’m reviewing on this shop too, I might as well mention the Kampar fish ball noodle, which is also very good. It tastes just like the small-town-kind-of-food, if you know what I mean. Like in Taiping, the chicken broth is simple, not laden with MSG or spices, just nice and a little bland (my accustomed taste) to go with the homemade fish balls and noodles.

Here’s the stall:

When I come here for breakfast, all these is only available in the morning, if I’m not wrong as I have only been here twice and in the morning, it always makes me feel I’m back at home, with the simple home cooked style kind of food. Now I miss home!

Kedai Kopi Khoong on Wikimapia

Going Oriental to Soothe Cravings

Mum is up in KL for the Deeparaya holidays. This would only mean, shopping! Whee!

Before I shifted over, we (my mum, sis and I), used to come up every year without fail to shop for Chinese New Year attires. Now, with my sis and me living here now, my mum would come up every year without fail to continue our shopping ritual.

This time, my Pho Pho (grandmother), came along to visit my aunt. She, as an 80++ old lady can still manage to shop with us whole day! Although she does sit at every shop, but she is definitely one super iron lady! (Would tell more about her when I have the chance)

Anyway, since decision on where to have lunch naturally lies in my hands, for I am supposedly the “host” in One Utama, which I live a stone’s throw away. Since this time Pho Pho would be eating, I decided we should go oriental to suit her. Thus, I brought them to Oriental Cravings in the mission to soothe our cravings for familiar food.

There I ordered Hainanese Tea, a mixture of tea, coffee, milo and milk. Wanted to try it out because of the special combination, and boy, was it yummy. Slightly more thick on coffee but to my expectation since coffee emits strong aroma. Nevertheless, its a real interesting concoction to try out.

Then my mum and Pho Pho ordered Claypot Loh See Fun, and she wanted the soupy version. Of course they do not have it, despite us telling her so. Therefore the waitress suggested adding egg to make it smoother and she will ask them to make a wetter version. This turn out to be a bad idea, the loh see fun was soggy and wet, with lack on taste. I have tasted much better claypot loh see fun out at the hawkers.

Next I had Rice Wine Chicken Mee Sua, which is chicken cooked in homemade rice wine, served with omelette and mee sua. You can also opt for the rice version instead. This dish is a surprise to taste, with a real kick of rice wine. If you’re not into wine, you’re not gonna like it. It was real good at first but by the end of the meal, I could not lap up the soup anymore. But my Pho Pho seems to love it a lot, where she took my entire bowl and drink it like its wine.

Lastly, my cousin ordered Fried Kway Teow which is fried just the way it should be for KL style, with prawns, squids and pork slices. Definitely up to standard and would not be a let down. The only problem here would be the slow service and slow serving for my mee sua and the fried kway teow. Might be peak lunch hour but its just on ordinary working days.

Therefore if you happen to be at One Utama and are craving for some hawker style food, head over for an oriental treat with style.

Oriental Cravings,
359 Ground Floor ,
One Utama Shopping Centre (new wing),
Bandar Utama,
47800 PJ