1919 Restaurant

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这间餐馆的炒粿条虽然分量不多，味道呢就有一定的水准，味道很好，我们所说的炒出来有*锅气*，大体上这碟粿条确是很够味，很香，只觉得炒粿条的油放多了一点，可以的话尽量把炒粉的油给减少一些，因为粿条还没煮之前本来就是带有油性，再加上煮的时候放油太多使人的口感会很腻，希望这点可以改善一下招牌豆腐- 这道自制的豆腐非常不错，清淡的来蛮有豆腐香的味道，也是适合一家大小爱吃的菜肴，豆腐的形状有如一只碗，中间开了一只盖，里面装了些甜豆和虾仁，味道清香，你值得一试 这碗咖哩海鲜味道的确不错，带有鲜甜而且还不辣的咖哩汤汁，相信不爱吃辣的小朋友也没问题，这里的咖哩放有鱼肉，豆腐卜，拉拉，蟹柳，长豆，羊角豆，和一些茄子之内如我们所说的杂菜咖哩那种，食材大至上都相配的很好，可说是一道开胃而配上白饭的好菜肴，可是呢在这碗咖哩汤里有点沙泥，我想是来自拉拉的关系，希望厨房里的人下次要特别的注意，以免客人把不卫生的东西吃进肚子里。皮蛋芫菜- 这道清甜而又不腻的芫菜，也是蛮不错，再加上蛋清做为芫菜的汤汁，可说是有种很滑的口感，皮蛋只是配角，其实有没放也不会影响芫菜本来的清甜，而且也是淹制过的蛋对身体也不是那么的健康，也可

沙拉是在中间的呢！一条条的茄子都炸得脆脆的呢，吃起来来蛮爽口的呢！最特别的是，完全不觉得自已在吃茄子呢！有点像是薯条的感觉呢！旁边的炸叶子也很脆，感觉好像虾饼一样，不会咸不会甜！中间的沙拉是有芋头当container呢！喜欢这样的salad，因为不会吃到肥肥，里面都是洋葱黄瓜沙葛呢！味道有点酸酸甜甜的感觉呢！而且这种味道会令人更加开胃呢！第一道菜肴就搞到我的肚子咕咕声了！可是芋头有点失望呢！因为本人可能爱吃脆脆的芋头，salad的酱有点搞到芋头软软的感觉，所以有点失准了！第二道是海鲜咖哩如果大爱吃辣的朋友们，我想这个不适合你了！因为这个咖哩的味道是不会辣的呢，而且还会带点甜甜的味道呢！最适合就是我们这些不吃得辣的“小朋友”了！里面的料还蛮丰富的呢！最重要里面有我最爱的蟹柳呢！除此之外，还有啦啦，鱼肉，羊角豆，长豆，鱼丸...唯一美中不足的地方就是吃多了，油点腻腻的感觉，因为里面放多了椰浆呢！老板还说因为是Ipoh咖哩，所以是不会辣的呢！第三道菜就是菠菜皮蛋有点像吃“广府炒”的感觉呢！这道菜我想小朋友应该很喜欢！大多数的小孩都不爱吃菜呢！可是这道菜甜甜的感觉，汁很重鸡蛋的味道呢！皮蛋也很

Restaurant 1919 is very convenience for people to access even with or without car but try to avoid peak hour if you travel by car as it located near to KLCC. The thoughtful owner have prepare few car park slot for his customer.I believe it have a good scene during the old day as you can look at shiny KLCC towers during night time and enjoy some drink at the second floor but now the nearby was construction area so the surrounding was just meh~ As usual, Makan Venture start with introduction and

讲到吃虾，到处都有各自不同的煮法，这里的虾是先用油炸过后，虾肉有点咖哩粉的味道，再加上黑酱油和鼓汁，煮出的味道会比较有口感，就好像我们所吃过的鼓汁明虾，这里有所不同的就是浓浓的鼓汁再配加羊角豆一起煮，看起来没那么的单调，而且也很清甜，配上碗白饭，包你吃了有满足感。

是日来到这间独立式的1919餐馆，里面的装饰很美，环境非常舒适，楼上设有内似小酒吧，晚间相约朋友到此喝上几杯，也非常合适，还可望见KLCC的夜景。餐前的开始，餐馆为我们准备了这道小食，整碟都是煎炸的食物，中间放有炸的芋头佛钵，上面铺满黄瓜丝，芒果丝和大葱头丝，再淋上太式辣椒酱，酱里有放些花生米碎，小辣椒，味道酸甜，碟里还有油炸菲律宾茄子条，炸青菜叶，摆设的很美，一起配上酸酸甜甜的酱汁，好可口，如果配上美酒哪就更美味咯这份咸蛋炸鸡的味道也是蛮不错，所谓皮脆肉软很好吃，喜欢炸鸡的朋友，也是您最好的选择，来杯美酒也是一级棒哦

pandan fried pan cake is usually served at chinese weddingsthe pan cake is served with hot or cold dessert such as red bean soup or honey dew sagobut this pancake is served with chocolate and mint ice creamthe pan cake is fresh hot out of the wok and when you pair it with the ice cream it taste like ice cream goreng but less oilythe ice cream is not home made but it's really tasty even the chocolate ice cream has really small chocolate chip

please do not be mistaken that this char keuy teow is from penangit is exteremely differenteven the noodles that the chef use is actually ho fun from ipohbecause it is thinnerit doesn't have the fragrance of penang char keuy teow but it is equally delicioussome might say it is on the oily side but for me it is still acceptable for meas garnish the chef has spring onions and shredded chili

the name of the dish is indonesian prawn but it's not that the prawn swim from indonesia to malaysia shorethe style is cooking is indonesianthe prawn that the chef uses is the large fresh prawn which is really hugethe prawn is sauteed with a generous amount of lady fingers as wellit is very similar to a kam heong style of chinese cookingthe prawn is very fresh because the flesh is still solid

1919 Signature curry was perfect for me! thou my fellow diners commented that it was too sweet and not spicy enough with a hint of too much coconut milk. But for people who does not take spicy food, this was the perfect curry for me and of course you must also prefer a slightly sweet taste too! The ingredient's portion was pretty alarming seeing restaurants don't normally put enough ingredients *sulk* they have fish, toufu pok, long beans, crab meat (unbelievable) and lala too!This dish is perfe

1919 restaurant is a very good place if you want to organize an eventthey have private dining area for a group of 15 paxand if you have more guests, 1919 has an upstairs bar area which can fit about 30 paxthe special tofu looks like a bowl with a capwhen you remove the cap, you will find that the tofu contains fillingthis includes sweet peas and some small prawnsfor decoration, the chef places six big green vegetable leaf

this is a deep fried dishthe chicken pieces still have bones in themit would be easier and nicer to enjoy this dish if it were just chicken filletthe batter that is used to fry the chicken is mixed with salted eggwhen the dish is served it is very fragrantyou may think that it is really salty but the taste is very well balancedto absorb the oil from deep frying the chicken, the chef places deep fried mee hoon at the bottom of the plate before putting the chicken on

1919 is a very spacious restaurant with very unique interior designit has dark walls and little figurines and display decor where ever the owner can find a place to put itpeople will think that spinach is a normal vegetable and not fit for a classy restaurant like 1919however the chef made a twist of it and made it very luxuriousthe sauce has egg white in itthe portion size is also very big

i cannot stop raving about this currythis is most likely the best seller at 1919this seafood ingredients include deep fried fish fillet and lalathe lala is rather small but I think it's perfect for this dish because what you want is actually to enjoy the gravythe vegetables that the chef include in the curry include long beans, cabbages, and even tau fu pokthis is best enjoyed with warm white rice

1919 is a bungalow in the middle of KL citythey have ample ground which allows at least 6 -7 average sized car to be parked in the vicinityas a starter I had the deep fried egg plant and kerabu saladthe eggplant is sliced into long shreds and then deep friedeggplant is very hard to fry but the chef did it very wellthe kerabu salad was mainly made of young mango so it's on the harder and sourish side

这道是很开胃口的餐前食物，端上桌时给人的感觉是一道拼盘，卖相也很好，所有的食物都是以油炸为主，中间放有大家所说的佛钵(是把芋泥炸成一粒的佛钵）特点是上面放有芒果丝，黄瓜丝和大葱头丝，酱汁是淋上太式辣椒酱，酱里头再加上有小辣椒和花生碎粒，吃在嘴里也很有花生香味，酱汁酸酸甜甜，蛮开胃的，加上油炸的茄子和绿色的菜叶放在碟旁，再淋上少许的太式辣椒酱，油炸的茄子看起来很像炸薯条，吃过了之后才知道是这么的好吃，整体上看来蛮吸引，没吃过的你不妨到此一试