Hong Kong – Yee Shun Milk Company
The girl friend needed dessert even after all the sashimi and sushi. She was particularly hinting for steamed milk. Now, I haven’t the slightest idea what steamed milk was, nor was I really in the mood for dessert when my stomach was longing for a break from an overdose of food. But I went along and we walked just a few blocks away to this Yee Shun Milk Company, apparently famous for their steamed milk desserts.
We each ordered something different – original for the girl, original topped with red beans for the growing boy and ginger flavour (?HK$21) for me. And oh, you can also choose between the hot or cold version.
Now, the appearance of the steamed milk was not unlike soy bean curd. But it was less dense and not as smooth. There was a distinct milk flavour and it was not further sweetened with syrup. I loved my dessert because there was just a slight hint of ginger so it was really refreshing, plus the dessert was very light when I thought it would be custardy and heavy. So, despite being so full, I slurped up every bit of it.
I strongly recommend for milk lovers to give this dessert a try when you are in Hong Kong.
Yee Shun Milk Company
G/F 506 Lockhart Road
Causeway Bay
Hong Kong
Tel: +852 2591-1837
(several locations throughout HK)
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Yaki-Yaki Japanese Barbeque Buffet Restaurant @ Jalan Bukit Bintang
After witnessing the huge success of has managed to achieve by offering 50% discount on all dining period, many other Japanese buffet restaurants are doing the same too. Xenri, Daidomon and now the newly opened Yaki-Yaki Japanese Barbeque Buffet Restaurant too.
These promotions or competition you might say, are definitely good news for Japanese buffet lovers. Anyway, yesterday was the day Earth Hour was celebrated and we happened to be at Bukit Bintang area wondering where to have dinner. We looked at Starhill’s Jogoya and it cost RM88++ per pax, pricey.. Then we suddenly remembered Yaki-Yaki next to Low Yat Plaza.
We decided to give it a try because it was quite cheap for a buffet @ RM46.25 nett per pax (including service charge and tax) We didn’t make any reservations and dined as walk-in guests.
After we got our table and paid the full amount, we were guided to a round table just next to the beverage area. Each table has its own captain in charge, and any orders for barbecue are to be made through him. To ensure the food is maintained at its freshest, Yaki-Yaki only serves the food (for barbecue only) when an order is received.
After making an initial order for some scallops, unagi, beef and Chicken with Wine Soup. We took a quick tour around the restaurant to see the available choices. Yaki-Yaki has Japanese (sushi, sashimi, tempura), Chinese (cooked seafood), Western, seafood, skewers (mushroom, satay, sausage) and dessert sections.
The first thing I had was of course some sashimi, raw oysters and an Unagi sushi – just to test the freshness. The sashimi was definitely fresh and very enjoyable, that alone was enough to make me a happy person lol.
Mussel with mayonnaise, sushi and steamed prawns with herbs. The prawns (freshwater type) at Yaki-Yaki are very fresh, another good news for me. Among all prawns in the buffet, I found this cooking style the nicest because the herbal taste wasn’t too strong and you can still taste the prawns’ sweet flesh.
Perfect half boiled egg the Japanese style, called Spring Water Egg.
I think Jogoya started it, and thanks to them the newer Japanese buffets serve these mini fresh coconuts. Very sweet and refreshing! Oh you don’t have to worry that they will run out, Yaki-Yaki replenished them very quickly and generously. No need to compete with the other diners for it lol (you know what I mean hehe)
The first food to arrive from our barbecue order – Scallop with Butter Cream sauce. It was nice to see the butter melt and cooking the scallops when they are placed on the barbecue. But too bad the same couldn’t be said for the taste. By the way, the time needed to cook the food is written in the menu itself. For example the scallops need to be barbecued for 3.5 minutes, while fish typically needs 4 minutes. Better bring a long a friend who can read Chinese because the timings are all written in Chinese.
Miso Beef, lots of fat in this one.
Because they are sliced to thinly, they cook pretty fast in 1-2 minutes. And they tend to stick to the grill too.
The melting of the fat will make the fire burn even stronger. I managed to remain calm and took some photos while my gang was freaked out trying to put off the fire, lol.
Left to right: Beef, Lamb and Chicken Satay, they were very spicy! Funny that only Chicken Satay was not in skewered form.
The list of food can be ordered for barbecue includes: Chicken Slice with Honey sauce, Miso Chicken, Lamb Belly Tender, Beef Striploin, Hokkaido Sanma Fish, Shishamo, Argentina Squid, Crab with Butter Cream Sauce, Japanese Rich Ball and Mochi and etc.
A plate of delicately prepared Japanese tofu, some more mussels and cooked scallops.
Tempura Soft Shell Crabs, no doubt one of the most popular items in the buffet. But luckily Yaki-Yaki replenished them very frequently too. I didn’t have to wait long for it.
Tempura Prawns,very crunchy since I got them just after they were deep fried.
More sashimi, all were nice and fresh. Special mention to the sliced abalone with spicy chili sauce, which was great as well.
The Ebi (prawn) is a must try, very flavorful.
The Unagi with Japanese Tofu (upper left) was another yummy dish.
The cooked scallops at the sashimi section tasted much better than those for barbecue.
We didn’t enjoy the Cod Fish because it got hard, dry and salty after being barbecued.
Luckily the Unagi was very nice. But you gotta pay extra attention when cooking them because they get burnt very easily. Shown here is a portion for three.
Whole pomfret, Garoupa (head and tail only), huge clams and tiger prawns were available at seafood section. They were very fresh as well but weren’t really suitable to go on the grill except the clams. Reason being they tend to get really dry and tasteless after being barbecued.
Some food tasted much better if Yaki-Yaki’s recommended cooking method was followed. Firstly, place the clams in the small aluminum foil plates. Then, fill up the plate with some Chinese wine before placing them on the barbecue grill. Although this will make them take longer to cook, you will be rewarded with tasty clams infused with the fragrance of Chinese wine. You really gotta try it.
OK, enough of what I had and lets take a tour of the restaurant. First stop, Chinese food section.
Butter prawns
Cooked crabs
Snails
Cawanmushi and different types of soup
Chicken Herbal Soup
Fresh coconuts that come in large containers in front of the kitchen counter. I have to admit they weren’t displayed as fancy as those in Tenji or Jogoya but who cares as long as they are replenished fast, that’s what I think really matters. Other fruits like orange, apple, dragon fruit and kiwi can be found here too.
Raw Satays
Skewered sausages, which I didn’t try any. There’s skewered mushroom, sweet potato and corns nearby too.
The soft shell crabs prepared at the tempura station were not only for the diners but also for the sushi section. Half of the soft shell crabs being fried here would be sent to the sushi section used to prepare California Rolls. So, no pre-fried soft shell crabs were used at all.
Sashimi and oyster section. This section is the best for me because most of the food tasted great.
Salmon Sashimi, orangery goodness!
The chef is very friendly and likes to talk to the customers. He will also give recommendations if you are unsure of what to eat. Cool guy.
He’s so friendly that he even volunteered to pose for me while holding a huge slice of salmon.
Mussels
Scallops
A huge selection of drinks were available, from soft drinks to coffee, tea and fruit juice.
The iced Nescafe was pretty good!
Brew your very own coffee here.
A fridge containing Fruit Jellies is located next to the drink vending machines.
And lastly, the Sauce Station with some unique looking containers. OK, I didn’t write a lot because I feel the 50+ photos are pretty much self-explanatory of what is served in Yaki-Yaki. Overall, very good Japanese buffet and I actually enjoyed the warm, cooked food more than the barbecue.
For RM46.25 (promotion period only, and 5% government tax and 10% service charge on NORMAL PRICE) this buffet is very worth visiting and I highly recommend it if they can maintain the quality and freshness of the food. And I think many of you want a comparison of Yaki-Yaki and Tenji, so here goes:
- i. Better, fresher food overall.
- ii. Premium food like tempura, coconuts, sashimi, oyster and scallops are replenished very fast.
- iii. More attentive and efficient LOCAL staff (waiters, cook)
- iv. Tatami rooms for private gathering
- v. Longer dining period (3 to 4 hours)
- vi. Made me feel like returning!
- i. Almost non-existent dessert section, only jellies and some normal ice cream served (No Haagen-Dazs here).
- ii. Very dark environment.
- iii. Hot environment because of the barbecue, will sweat.
- iv. Less photography freedom (not allowed to take photos of the restaurant)
50% discount only from 16/03/2009 to 30/04/2009
Buffet Lunch NP RM65++ 11:00am to 2:30pm (3.5 hours)
Buffet Hi-tea NP RM55++ 2:30pm to 5:30pm (3 hours)
Buffet Dinner NP RM75++ 6:00pm to 10:00pm (4 hours)
Buffet Supper NP RM65++ 10:00pm to 2:00am (4 hours)
Yaki-Yaki Japanese Barbeque Buffet Restaurant,
Ground Floor, Federal Bowl,
Jalan Bukit Bintang,
Off Jalan Bukit Bintang,
Bukit Bintang Central,
55100 Kuala Lumpur (next to Plaza Low Yat)
Reservation: +603-2142 8111
More here:
Penang Food | Restoran Hock Chuan Heong Oyster Noodles
Long lunch break on Fridays is certainly a time that we look forward to since we can drive further from our usual place to go for makan. Of course, with the Jelutong Expressway built that connects all the way to Weld Quay, the driving time can be much shorter and we get to spend more time at the food outlet rather than inside the car.
We were heading towards Weld Quay, thinking to have the instant chu char at the when suddenly Tam Ciak suddenly thinks of having having oyster noodles. Immediately, we made a right swerve at the the first traffic light to make a turn into Lebuh McCallum (5th Road or Gor Tiau Lor).
Restoran Hock Chuan Heong is a name that does not need much introduction yet many people might still be wondering where this place is. However, the moment the specialty of this shop is mentioned; oyster noodles or “oh mee“, you will probably can associate this place with the expression, Ahhhhh….
This is one of the few places in Penang that almost everything you order has oysters in it. Yes, it sounds like this restaurant is an oyster house. Just like the , this place has only few specialty dishes and most patrons are here for their specialties.
Needless to say, this is a must when you are coming here to eat. What is the better way to introduce this restaurant if it is not for the fried oyster or the oh chien. The oyster fried in omelet is simply delicious with lots of oyster in it. And the plate of fried oyster itself has less sticky tapioca flour compared to the typical fried oyster elsewhere. You get to taste more of the oyster than the flour which sometimes tastes like glue. Huat Koay declares this is the best fried oyster that he has ever tasted. Well, the others quite agree as well.
This is one of the many specialties in Restoran Hock Chuan Heong, the oyster noodles or the oh mee. The oyster noodles has similar looks like “cheh mee” except this one comes with oysters and lots of it. But then the size of the oysters is not consistent as you can get mixture of small and medium ones on the same plate. Besides oysters, the plate of oh mee also included ingredients like prawns, pig liver, vegetables etc.
Tau Kua Chien or Fried Bean Curd is another simple yet delicious dish that one must order while eating here. Although the tau kua chien consist of three main ingredients of bean curd fried together with leeks (suan nah or sing kia) and prawns, the taste is exceptionally good. The tau kua or bean curd is slightly special as we tasted some 5 spices flavour on the bean curd that makes it slightly different from the regular bean curd.
The fried tang hoon (glass noodles) is slightly wet type and dark in colour. The slight wetness in this fried tang hoon makes it easier to chew and swallow down the throat. It is quite appetizing yet not too salty. With ingredients like prawns, oysters, pig liver and vegetables, this plate of tang hoon is just a nice substitutes to rice for our meal.
The Bak Kee soup is a unique soup so to speak as the bak kee is actually mixture of meat inside tapioca flour which has been fried before being cooked together with the soup. The bak kee or the meat dough can be quite smooth and slippery because of the tapioca flour used. Cabbage is also added to the soup. Tau Hua felt too much starch inside this soup that she prefers to help herself with other dishes instead.
Tam Ciak feels the oyster noodles are much better here but Fei Fei keeps arguing the one at F is much better. But we do agree the fried oyster and tau kua chien are two dishes ought to order when dining here. The tang hoon (glass noodles) deserve to mention as well as it does satisfy our tastebuds where bak kee would be an interesting soup to try on.
344-G-5, Pengkalan Weld,
10300 Penang
Phone: 04-2611004
Business Hours:
12.00pm till 6:30pm
Map to be updated later…
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Penang Hawker Food – Lorbak @Kheng Pin
Another Penang food that most people enjoyed eating is the Penang Lorbak. It is an appetizer, a side dish of fried mixed stuff of fish fritters, fried beancurd, spring rolls, fried octopus, preserved century eggs and the lorbak roll.
The lorbak roll itself consists of chunky bites of marinated five spiced pork wrapped with bean curd [...]
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