My last visit to Jade Pot for steamboat was a great and satisfying one. When I learned that Jade Pot serves Dim Sum daily from morning till late noon; I decided to pay a visit with my family.
Tea (RM 2 per pax)
Jade Pot Egg Tart 一品蛋挞仔 (RM 4.80 for 3 pcs)
BBQ Pork Pastry 香麻叉烧酥 (RM 4.80 for 3 pcs)
*Update: currently both Dai Be Steamed Fish and this chee cheong fun stall has shifted to Kopitiam 33, the coffee shop at the corner, just right opposite BHP petrol station.*
Besides the Dai Be Steamed Fish that is located inside the You Lee Kopitiam, there is another good stuff to try out – the chee cheong fun from the stall that tucked in one corner end in this kopitiam
This stall owner (the uncle) is very patience in preparing every plates of chee cheong fun. He will flip open the chee cheong fun and lay them flat; then add a little sesame oil and chop them horizontally to create the kuey teow-liked noodles. Finally top it with the sauce and garnish with the fragrant toasted white sesame.
White silky smooth chee cheong fan drenched with homemade black sweet sauce (tim zheong) and home-grinded chilli sauce. Toss-toss everything together to create a well balanced flavour in every strand of chee cheong fun. I find their CCF is quite addictive and will have it at least once a week for breakfast or lunch. Slurrrp Slurrrp…
If you don’t fancy tim zheong, you can try this version of chee cheong fun which is drizzled with chilli sauce and soy sauce. Not to forget the pickled green chilli that go great with the chee cheong fun, this plate of CCF is something my mum loves.
Who doesn’t know this famous Hung Kee Wanton Mee located at Jalan Loke Yew?!
Established since mid of 1960s by the Phoon family from a small shoplot and now has expanded to air conditioned shoplots and a branch in Taman Shamelin Perkasa.
I frequent to their branch; say like once a week after grocery shopping nearby and ordered myself a plate of wanton mee. Hmmm, to be specific, that will be their noodles with char siu (BBQ pork) only (RM 4.50 per plate). You can always have their noodles with char siu and wanton (come in 6 pcs) but I never like their wanton(s) as the skin may be too thick to me.
Their wanton noodles are handmade; every strand is springy in texture and tossed in well seasoned sauce. Do opt for semi-fat char siu (半肥瘦叉烧) that comes fattier (this time the char siu was not fatty enough); I enjoyed chewing the fatty charred part that gave a sweet aftertaste.
Verdict: Their char siu may not be the best one you have had; but the yellow thin strands of springy noodles are something you will love. Another reason I love coming here is, I don’t have to fight through the traffic and travel down to Jalan Loke Yew for a plate of wanton mee as we have one Hung Kee (their branch) in Cheras
Note: All photos above by iPhone.
Restoran Hung Kee (Taman Shamelin)
18 – 20, Jalan 4/91,
Taman Shamelin Perkasa
(Located opposite Pudu Ulu Park)
Where to find a good plate of Hokkien Mee / Hokkien Char?!
Well, Aik Yuen Restaurant that is located at Setapak is one that serves great plate of Hokkien Mee.
Here you go, the glossy looking Hokkien Mee (RM 13 for 2 pax) coated in dark brown colour. Came piping hot and full with real wok heil tossed with right amount of pork lard and other ingredients such as pork slices, squids, prawns and the sweet dark sauce that flavoured and coloured the thick far noodles.
Fried “Peh Ge” (Rice Cake) (RM 6.50) was another good to try. Cooked in the way same as Hokkien Mee; the only difference is the rice cake that came with chewy texture.
Cantonese Fried (Yin Yong) or Wat Dan Hor (RM 6.50) had the smoky aftertaste. Perhaps the chef forgot to season our Yin Yong; it was tasteless and unmemorable.
What comes into your mind when it comes to Shanghainese Cuisine???
Xiu Loong Bao?! Is that all???
Well, that’s not all…
Zuan Yuan Chinese Restaurant which is located on the lobby level in One World Hotel is currently running the ‘Flavours of Shanghai‘ promotion and this promotion is only available for 10 days (23 June to 2 July 2011).
Four chefs (Chef Terry Yu Ning, Chef Fanny Le Fei, Chef Lion Yu Sheng and Chef Navy Yang Tian Hai) from The Eton Hotel, Shanghai were invited to showcase the shanghainese dishes in Zuan Yuan Chinese Restaurant.
Love Shanghainese food? here is an opportunity for them
At the launch event, i get to sample a few Shanghainese dishes…
Started with Three ShanghaiStyle Appetizer 上海三喜冷菜.
They were the cold dishes
Time to have some alkaline dumplings (Zong Zi) first…
and the best thing is, it is homemade
I am really happy to have these 2 Kajang “worms” as my food buddies – Chris&Christine. I know nothing about Kajang besides Kajang satay, satay and just satay. Glad to have them around, this time they brought me to this Old Man’s Place…
Oooops, not owned by a really old man, but well… that’s the name for the restaurant.
Old Man Restaurant serves Chinese fares. and their specialty was featured in local programme Ho Chak! before
Menu on the wall.
Superior Fried Rice with Tobikko 食神炒饭
This is their specialty and was featured in Ho Chak! before. Really unique type of seafood fried rice with lots of seafood chunks in it and garnished with ebikko. Additianal of ebikko gives the crunchiness to the fried rice. A word ‘Fresh’, i would describe it.
I love food-exploring with them.
Together with Chris&Christine and WenChing, we were brought to Zhen Liew Siang (Lau Heong) by Citygal for some real Chinese food that prepared with real wok hei.
Nam Yu Fried Chicken
This is the must have item. The chicken wings were perfectly fried to golden brown and crispy-ly with a distinctive taste of fermented bean curd (Nam Yu). Crispy on the outside and juicy in the inside. A fingers-licking-good item!
Sizzling Calamari (sotong) on Hot Plate
Calamari came drench with buttery sauce and served on a banana leaf on a hotplate. Yum
“Siong Tong Lala” Clams in Broth
Packed with spices and herbal taste of wolfberries, garlic slices and cili padi. This one was kinda hot as they added too much garlic slices into it. Definitely a great one to warm your tummy.