This restaurant contain 2 floors setup where the ground floor were decorated with authentic teak woods furniture imported all the way from Bali.

[ Ground - Floor ] Cozy Setup for all the dining table

Pig are allowed in the restaurant but not dogs ….. XD ….. Just joking …. the sign means non halal

[ 2nd Floor ] – Tatami seating with the authentic feel of dining at Bali

Ganesh ( The elephant like son of Shiva and Durga) looking over the wallpaper which showing Ubud in Bali. The wallpaper is actually a panorama photo taken by Yau Chan (Owner cum head chef). He was previously work in food related industry Indonesia for few years. Then quit his job to venture into cooking authentic Balinese food due to his high interest in Balinese cuisine. With the help of his friends who are local Balinese people, he follow and cook the same way as in normal household way without changing the cooking method, spices and recipes.

Yau Chan

For me who stay in PJ area, I would recommend you to checkout Ting’s Café located at the same row of Lobsterman in SS2.

The design and setting of the restaurant resemble modern kopitiam like the other famous Old Town and Pappa Rich. There are section for smoking and non smoking area with all the signature dishes displayed on the wall. This is good for people like me who don’t have any idea what do they serve on their first visit.

Without any hesitation the person in charge Ms. Harriet Ting, introduce all their signature dishes that are served daily in the restaurant. She brief us on the food that served here were divided to 2 types which the first one would be those that serve all day long and another one for dinner only. So she recommend us a mixture of both which consist from their best selling list.

We were greeted with an excellent bowl of Ox Tail soup for a start.

Ox Tail Soup – RM13.50

So much meat inside and every scoop is flavorful

Main Course

Nasi Lemak Mutton

The mutton curry that came with this plate of nasi lemak has the kick in it. If you close your eyes and take a bite, you sure will said that this is cooked by Indian chef. Not many Chinese chef able to cook up to this level for mutton curry.

Claypot Lou Shi Fun – RM6.50

Normally this method of cooking were cooked with Mee Suah in sharks fin style. Here they apply the similar style but with added minced pork and eaten with vinegar as usual. I like this dish on a rainy day where it gives you warmth from the claypot that keep your food warm all the time. On a normal day when I can’t afford to go for a real sharks fin, I go for Mee Sua Tow or this instead.

Curry Pork Rib Rice – RM10.50

At first after taking a first bite, we thought this was chicken until Harriet said no ….. it was pork ribs! We were so surprise with the tenderness and juicy meat cooked in Chinese curry chicken style. The curry is so delicious and we clear it in a jiffy.

Located on the same row with Jojo Pan mee, there’s a Thai restaurant which looks like an ordinary restaurant that sell Thai hawker and home cook food known as Thai Pan Delights

Simple setup and cozy environment

Feels like dining at home

This place is always packed during rush hours for lunch and dinner. The menu is quite extensive and what ever Thai hawker food or common dishes are available here. Most of the dishes cost below RM10 which makes it affordable and widely accepted for the peoples who work and stay around the area. Let us not waste time and dig in the dishes which I have tested and share the nice food here (Picture only …….. ).

Appetiser

Pomelo Salad – RM6 – Strongly Recommended!

Normally when we visit Thai restaurant, without fail we will order the mango or papaya salad. Here in Thai Pan Delights, I saw this salad and it sounds special. The pomelo flesh were mix with prawns and other condiments result in a tangy and spicy salad to start our dinner. It is very refreshing and taste real good.

Thai Fish Cakes – RM8.50 for 6 pcs

The Thai fish cake taste like any other Thai restaurant’s fish cake but the sauce were slightly different. It has garlic and crushed peanut mixed in which makes it slightly special. It goes along very well with the fish cakes.

Main Course

Pandan Chicken – RM8.50 for 6 pcs

Thai Pandan chicken is one of my fav which I usually order when dining in Thai restaurant. The juicy chicken marinated with a lot spices and then wrapped into a pandan leave. Deep fried to perfection and served piping hot makes it good to be eaten with white rice or as snack.

We see not much people in there since it is over the dinner rush hour. So we walk in and got ourself a table.

All the signature dishes were listed on the wall

The main hall for function and extra table

The boss himself Danny came and take our order. He make sure everybody is comfortable and then only ask for our choice of dishes. This is what we call service!

Below is what we ordered for the night and I tell you all the foods were delicious! It is as good as those served in hotels. Presentation wise it is on par with that with a home taste touch. We all absolutely love all the foods served and I can tell you we nearly lick the plates clean.

Stir Fried Baby White Cabbage with Crispy Baby Anchovies On Top – RM15

The baby pak choy is still crunchy and it is just lightly stir fried with chopped garlic and then topped with deep fried crunchy baby anchovies when served. We finish it in a jiffy when this is served.

Medium Sized Rojak Bean Curd with Thai Sauce – RM15

Medium Sized Claypot Curry Garoupa Fish Head – RM35

The fish head curry was excellent. It is not like the normal type where they put in maggie mixture to cook it. This is cooked from scratch and the fishes were fresh and not over cooked.

Chili Crabs – RM50

The crabs really got my cholestrol meter pumping high. Just check out the photo below. Soooooooooo many roes.

Slurp ….. the sauces goes very well with the deep fried bun too

I did read about this pork roll from other food blogs earlier and never have the chance to try it out since it is only available on Friday  and Sunday 11am onwards. I did try to catch it on Sunday but it was sold out before I even had a glance on it.

Garlics, herbs and others rolled and roasted beneath a big slab of meat

Crunchy skin!

Cut fresh upon order

Apple sauce that goes with the roast pork

Served on my plate

This 2 slab of meats came at the price of RM10. The price I find is pretty reasonable as RM10 of normal Chinese roast pork also around that amount. What special about it is the crunchy skin and the stuffing inside the pork make it smell and taste good. I prefer not to dip it with the apple sauce as the juice from the pork alone is sufficient. The apple sauce carry a little bit of sourish and sweet flavor which is not my type. Do check it out at Yut Kee on Friday and Sunday 11am onwards. Go before 12pm or else you can see only see the skin crust.

Yut Kee Restaurant

35, Jalan Dang Wangi, 50100 Kuala Lumpur.
Tel: 03-2298 8108

Closed Mondays.

My previous post on Yut Kee

Yakitori

Imagine sitting in front of satay stove, with all the smokes heat and flying around ashes from the charcoal. Phew! Sweat and you’ll smell like a walking stick of satay. Lies within Tropicana City Shopping Center, there are a new Japanese restaurant that specialize in Japanese Yakitori.

Clean and hygiene in an air conditioned environment

Being a HALAL certified restaurant the restaurant serves Muslim friendly food that can be consumed by all people. When you walk near the restaurant, you can see there’s a mini conveyor belt where the yakitori is grilled.

1 by 1 going thru the heating panel … no oil and smokeless cooking

The heating element cook the yakitori to the right level and not over cook. It will only over cook if the chef forgot about it. But the turn around time for the yakitori to cook is pretty fast since it is cut not too thick.

Tai Zi Heen will be presenting “A Hong Kong Encounter” at this year Malaysia International Gourmet Festival featuring Chinese Master Chef Ricky Thein Yiew Ming’s signature Cantonese cuisine dishes. Chef Ricky Thein is no stranger to the connoisseurs of Chinese cuisine in Malaysia and Singapore, having established himself in both countries. Wielding the wok with panache, he has created new dishes and his specialties in Cantonese and Szechuan dishes are extremely popular.

Chinese Master Chef Ricky Thein

To flourish “A Hong Kong Encounter” theme, Pernod Ricard Malaysia has introduced one of its fine wine selections of Jacob’s Creek Reserve to accompany Chef Ricky Thein’s signature festive menu, whilst the award winning Carven Ong has especially designed and created the “Oriental Flower” couture series to be showcased by leggy models from DIVA Production. Bringing the fine art of fashion, food and wine together in creating a vogue celebration at Tai Zi Heen!

Carven Ong

Jacob’s Creek Reserve Shiraz Vintage 2006

Jacob’s Creek Reserve Riesling Vintage 2007

Nice dress to accompany the MIGF 2009 theme

Coming into more specific part where we going to start of with the fashion part.

Who is Daniel Boulud?

Daniel Boulud is Chef-Owner of ten award-winning restaurants and the Feast & Fetes catering company. In addition, he has created Café Boulud Palm Beach and Daniel Boulud Brasserie at the Wynn Las Vegas Resort. In May 2008, the chef extended his culinary reach internationally, opening Maison Boulud in the Legation Quarter in Beijing, China. Daniel Boulud and his restaurant management company, The Dinex Group, have also recently formed a partnership in Vancouver where they manage the renowned Relais & Chateaux restaurant, Lumiere. Adjacent to Lumiere they have created a new DB Bistro Moderne, a sister restaurant to the one in Manhattans Midtown.

Boulud’s culinary accolades include James Beard Foundation awards for Outstanding Restaurateur, Best Chef of New York City and Outstanding Chef of the Year. Restaurant DANIEL has been named one of the ten best restaurants in the world by the international Herald Tribune, received Gourmet Magazines Top Table award and a coveted four star rating from The New York Times, as well as Wine Spectators Grand Award. The Chef has authored six books and has created three seasons his After Hours with Daniel television series.

The environment is just breath taking and a nice place to hang out for a drink after work.

The whole place were designed and built by Federico Asaro who is the owner of this place and Tamarind Hill. It is designed in such a way where it combines nature environtment into modern design to bring out harmony feel when you walk in. You can sit at the bar and look at the wall with water flowing while sipping a glass of cocktail.

The bar with a nature feel ……..

A Tree in the middle of chill out area

For this event, Alice George Communication did a great job by inviting the whole food blogger/writer community from around Malaysia to attend for this premier screening. From Asian Food Channel (AFC) the man and lady who are behind the scene Hian Goh and Maria Brown (Both carries the title Co-founder and MD) were there hosting the event. I get the chance of having a short talk with Hian Goh who is a nice guy and loves food just like us foodies.

I am not going to talk about what is shown in the screening and you guys should check it out yourself! This show is a must to watch! We don’t have much chance to see such a reputable chef in action.

The restaurant is one of the Tai Thong Group’s restaurant which share a common kitchen with San Francisco Steak House, Santorini and Royal Thai. Imagine under 1 roof you get 3 type of foods (Steak, pizza and tom yam). But we are going to talk about Tom Yam only for now.

Comfortable ambiance for family dining

Wine also served from Santorini’s Bar

I went there with Super Wilson and his wife Rachel to try out this place. We were seated at the VIP room where we have a separate room for our table. 3 of us ordered quite a number of dishes cause we all pretty hungry that time.

For appetizer ………..

Mieng Kum – RM17.90

Mieng Kum is like a must to order whenever you walk in to a Thai restaurant. It is a very appetizing dish which highly addictive. You will definitely want more of it after the first bite.

Thai Beef Satay – RM14.90

Thai Fish Cake – RM17.90

Deep Fried Soft Shell Crab – RM10.90

Although we order quite a number of starters, the portion were rather small.

You should checkout Lim Aik Chew’s fresh water prawn restaurant which located next to the river. You can either drive straight in to the shop via the main road or via the Malay village.

Pedestrian and Motorcycle Crossing from the Village Side

While at the center of the bridge, the view of the river

The bridge view from the restaurant side.

We choose to park at the village side as parking is a problem here. Most of the parking lots were occupied by the residents. This is just like a normal village housing area turn into a restaurant.

Old deco

Old Clock ….. not moving anymore

This shop may look old and run down but their food is better than some nicely decorated restaurants. This restaurant is famous for their fresh water prawn and fish.

All the fresh water prawns were still alive