Chinese Cuisines at Restoran City Star, Petaling Jaya
I was invited by Ken for dinner together with his friends from Tour2U at Restoran City Star in Taman Mayang, Petaling Jaya during my Kuala Lumpur trip. This double shop lot restaurant owned by Mr CM Wong has a nice and clean environment with one section of the restaurant air-conditioned.
Our meal consists of several recommended [...]
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Penang Food – Tai Buan Porridge
Penang has a number of stall selling porridge and one particular stall that is worth mentioning is the Tai Buan Porridge. It is housed in a shoplot on Muntri Street serving good rice porridge and side dishes. This Teochew style porridge is very popular and most of the customers are back for return visits.
Braised duck, [...]
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Ang Hoi Lor | Authentic Penang Restaurant
A true Penangite would definitely have heard about Ang Hoay Lor and the food that is served there. It is truly synonymous with Penang’s local delights and flavour. This quaint shop located right in the heart of Old Georgetown is famous for its oyster mee, bak khi, fried tang hoon, pork leg beehoon, fried oyster and tauhu suan na, to name a few.
Limited parking is available. We circled the area twice before we managed to get a prime parking spot right in front of the shop J. The authentic feel of olden days greeted us as we entered the shop.
It was quite clear that Ang Hoay Lor has its share of loyal supporters, people who have been patronizing the shop for years. We settled on a few specialty dishes and sat back to wait while sipping hot chrysanthemum tea.
The fried oyster was the first dish to arrive. It looked a bit dark from overfrying, but the taste proved otherwise. There were sufficient fresh oysters and the spring onions added that extra oomph to the dish.
The oyster mee came next, with generous helpings of oyster, fish meat, pork and vege. We felt that the dish was slightly on the salty side.
One thing we note is that only pickled chillies and cabai burung are provided here. We were quite disappointed when we asked for sambal, and were told there was none available.
For those unfamiliar with bak khi, this (we are told by the server) is a famed Hokkien delight. It is essentially pork meat wrapped in a layer of cornstarch flour, fried and served in a thick soup.
After our experience eating this dish, we all agreed it is an acquired taste. If you like the texture of sticky cornstarch, you will most likely enjoy it.
The other 2 side dishes we ordered were the prawn fritters and the tauhu suan na. The prawn fritters were fried to a crispy golden brown (mmmm J) and the tauhu fried with suan na was indeed flavourful, though a bit salty.
All in all, if you are looking for a taste and ambience that is reminisce of Old Penang, look no further than Ang Hoay Lor.
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Woo Ga Chon – Korean BBQ Restaurant – Ampang
One thing I love but don’t have regularly enough is Korean BBQ, I wish there was a decent Korean BBQ nearer to my place but sadly they are all still clustered around Ampang. I’ve heard there are some decent ones elsewhere (like Hartamas), but really if you’re gonna go – go for the…
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Penang Food | Greenlane Market Apong
While we were having our breakfast at waiting our foods to arrive, a light breeze carried some nice, fragrant smell that the food database in our brain quickly searched for association of this fragrant smell. The flashed images of apong quickly came into our attention.
Our heads immediately turn to the direction of the aroma to look for a familiar sight, apong stall.
In a small stall setup, we see this man preparing to cook some apongs out from the two charcoal stove. Hmmm.. with just only two stoves available, there is not much output that can be produced at one time. Tam Ciak commented this man could be a retiree trying to past time and make some pocket money at the same time. Quite enterprising, eh?
The man is quite friendly and chatty as we stand nearby to wait for our orders. As Huat Koay begins to snap pictures, one of his friends teased him of being famous which the man blushes and look downwards most of the time… heheheh
This indian snacks is sold as a side dish at the stall besides apong. Hmm.. what is the name of this snack?
Using the charcoal to bake/ steam the apong will result in slow yet much consistent finished product because of the slow heat used. Of course, with the charcoal fire burning, it will last longer than using the gas stove.
The pan can fit each apong nicely like mini size wok. The heat from the charcoal will slow bake/steam the apong till it is ready for consumption. Normally, the mixture will be poured onto the middle portion and the seller will turn the pan around until the mixture covers the bigger surface area.
Of course, the remaining will usually falls back to the middle which is why the middle portion is always thicker compared to the edge. The more mixture put each time, the thicker middle portion it will be.
The apong that is ready is put in front of the stove on top of the banana leaves but then there is no cover on top to prevent flies or insects to contaminate the food. Surprisingly though, we did not see any fly or insects nearby the stall, pure coincidence?
The apong is much crispier and tastier with thinner middle part which Huat Koay prefers compared to the one at . Maybe we were just plain hungry that time…
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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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