boo_licious writes: Abacus SeedsRestoran Nam Chuan, Bangsar, Kuala LumpurAis Kacang (Ais Batu Campur)Ah Keong's ABC Stall, Brickfields, Kuala LumpurStall No. 41, SS2 Gluttons Square, Petaling JayaApam BalikTaman Megah Morning Market, Petaling JayaApong (Appam - Chinese)Imbi (Bukit Bintang) Market, Off Jalan Imbi, Kuala LumpurAsian FusionIsthmus, Northpoint, Mid Valley City, Kuala LumpurAssam LaksaPetaling Jaya Night Market (Pasar Malam) - SS2, SS3 and SS4Banana Leaf RiceMathai's, New Lay Sin Restaurant, ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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babe_kl writes: **Non-Halal**One evening I wanted to eat wantan mee but it's hard to find good wantan mee at that hour. I know most will ended up at the Sungai Besi wantan mee but seriously their quality seems to have really gone down the drain that I won't grade it as wantan mee anymore. Suddenly I recalled Restaurant Hung Kee is opened at night now but not sure if they serve wantan mee cause they also serves dai chow (stir fry) dishes and noodles. So hubby suggested we take a gamble.Boy as I walked in the place, I was really glad to see char siu (bbq pork), siew yuk (roasted pork) and roast chicken hanging on the ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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Robyn Eckhardt writes: A strange title for a post, perhaps, but when I started researching my article on yu sheng I had trouble finding anyone to describe for me their ideal version. Most Malaysians and Singaporeans, it seems, are somewhat indifferent to this dish that is so integral to Chinese New Year in Malaysia and Singapore. Yes, it's lucky and yes, it should be a part of any New Year banquet, but the consensus seemed to be that it rarely inspires cravings. And I know why. Most versions of yu sheng are, to my palate at least, gloppy, overly sweet piles of unidentifiable ingredients with little discernable flavor, a dish of vegetables and fish (yu sheng ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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babe_kl writes: **Non-Halal** I’ve been following Heun Kee up and down the road for the past 10 years! Oh no, no!! Heun Kee is not a super star nor a celebrity, just that I’m the Claypot Chicken Groupie!!! I’ve lost count the number of times they’ve shifted for the past 15 years but thank goodness, Heun Kee is now rooted at the corner of Jalan Yew. When they first started their business in this current lot, the cooking of claypot rice was done at the back kitchen but I guess that was a bad idea since the charcoal stoves are indeed an advertisement to them to attract customers. So they moved the stoves to the front and now no one can missed them out ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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babe_kl writes: Most of us, KLites, are familiar with Tong Kee's mouth watering egg tart of flaky pastry and eggy custard. Tong Kee's egg tart is by far the best in Klang Valley in my book lah, well excluding those I've eaten in Hong Kong. However, I discovered recently that they have another version where the pastry is made with butter! I bought 2 last week just to test out.The butter version is RM1.30 in yellow paper casing wherelse the normal version is priced at RM1.20. As you can see below, the butter pastry looked less flaky.The first bite, it was crispy!!! The crispyness is ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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Tummythoz writes: My initiation to a Food Crawl. Special thanks to boo_licious who organised it. Let’s see now, there was at least 9 of us floggers (food bloggers). Yes, I am playing it safe by not listing names. Very good chance I will miss out one or two. Yup, it was that long ago. Incredibly bleached pictures ahead. Limited lightings with shadows abound. When I uploaded the photos, all black. I cannot even see read more

© Tummythoz | original post at http://tummythoz.blogspot.com/
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babe_kl writes: After taking the double-boiled pear concoction the second time round, it seems like I'm coughing less but not for XXL. He said he's having chesty cough. After dinner last night in Pudu, we spotted a couple of those leung char (cooling drinks??) stalls that serves wong lo kut (a type of super bitter leung char) which my parents have been urging XXL to visit one since he started coughing. XXL, as usual resisted as he liken them to saw dust! Nevertheless, he downed one bowl last night, hoping that it will bloody cure his irritating cough. Now the original wong lo kut doesn't taste like saw dust, it only tasted so after various powders or rather herbs are added to ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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boo_licious writes: String Bean fried with Preserved Radish (RM12)I'm slowly exploring the dining places at the Gardens. Not an easy feat as every day, a new outlet opens. Last weekend, we ended up at the Gardens instead of our usual Bangsar to sample this restaurant. It is not new in town with branches at the Chinese Assembly Hall and Shaw Parade in Pudu but was packed with people who had limited choices at the half finished mall. I remember dining at the Chinese Assembly Hall branch once where friends introduced us to a few unique dishes. Since it was too long ago to remember what was good, we stuck to the wait staff's recommendations. Tea Wine ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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Robyn Eckhardt writes: But Will Lard's Newfound Dietary Legitimacy Temper Its Allure? Hakka mee bathed in 'white sauce' KLue September 2007 vol 107 Text: Robyn Eckhardt Photos: David Hagerman The other day a friend passed along the coordinates of a hawker stall offering 'heavenly' char koay teow. As I wrote down the address she moved in close, lowered her voice, and added, with the tight little smile of a kid about to raid the cookie jar, 'He uses lard.' Lard occupies a special place in the the culinary imagination of Malaysians undeterred by religious belief or doctor's orders from partaking of the pig. To true believers, stir-fried Hokkien mee lacking lard and cracklings is like a day ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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team bsg writes: Drink softly love The messy area beside the infamous PUDU Jail ( Jln Pudu , now abandoned ), is a typical old -KL commercial area , and well known as a traditiional Chinese Gourmet zone especially for the nostalgic ( Chin Han-Beatles-Elvis-Bee Gees-Lobo-Modern Talking) old-timers . Like this unpronounceable streetname Changkat Thamby Dollah with these authentic old shops lining it . Of couse those days there were also the "butterfly" karaokes and the like where the after 12 crowds rival those free-for-all Raya opening houses buffet. We present below some enigmatic team backStreetPollidge members ... read more

© team bsg | original post at http://klmakan.blogspot.com/
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