走在Sri Petaling 的街头，嘴痒想找些美食来满足下嘴巴，这家The Shotlist 是我一直想来不过每次都错过的其中一家咖啡馆。为什么想来呢？因为我知道这里有一个名叫All about me 的瓦芙！All about me waffle 是这个是餐牌里头材料单最长的瓦芙，那它有什么特别的亮点？还有别的吗？当然是因为里头有酒精！哈哈哈哈哈。。。。

大家别误会我是什么酒国女英雄，没事可以大杯喝酒，千杯不醉，事实上我因为健康的理由，最近这几年已经很少碰酒了。我只是喜欢食物中透出那丝丝的酒精味，在平常的味道里带了叛逆的感觉，你们和我一样吗？这家The Shotlist 和附近的103 工坊的工业风不同，推开门进去你可以看到长长的走廊加上一些个人沙发，厚重的帘子等，整个很有贵族气息。Smoke Duck Aglio Pasta- ~RM15++ (<RM20)

熏鸭的味道很浓，面条有满满的蒜味和辣椒，调味也很浓，这两个好像有点互相抢戏的感觉，面条吃到最后有点油腻。面条就如图所见，煮太久了，已经有点泡发肥大，这点我很不满意。All about me waffle- ~RM20++

热热的瓦芙上头有焦糖浆，玉米片和杏仁碎，亮点是那两球Rum& Raisins 雪糕。整体上还不错吃，那个雪糕的酒味没有很重，不过甜度得宜，我还蛮喜欢的。瓦芙的味道和别的配料说实话并没有很特出，普普通通。

整体来说我打了个中等的分数，食物方面味道有点小失望，服务和环境都不错，不过暂时找不到亮点可以让我回头。

♡♡KC

在出发到香港机场的那一天，身边的老外同事一直在那里嘟嘟囔囔地说这次的行程太赶，根本来不及好好地吃下马来西亚的美食，基本上他们对我们多元种族文化和美食都非常有兴趣，为了尽能力当好地主的这个角色，在临上飞机前我就把他们带到了这家Malaysian Recipe Cafe 来吃午餐，让他们意思意思吃下本地食物过下瘾。。

翻开餐牌，我发现了这家餐厅的食物选项算多，从Nasi Lemak, Laksa, Nasi Briayani 等等，你想到的这里大部份都有，价钱方面因为是在机场所以我也已经预料了高，对我而言最重要的是好味道！店的地点有些偏僻，就座落在扶手电梯的后方，小小一家开放式的餐厅，走过不细看的话很难发现到。可能也是这个原因，当我们一行人到那里的时候里头的客人并不多，这让向来对《人多就好吃》这个公式非常相信的我，感觉一丝的不安，幸好服务员和店长的服务态度都很不错，食物上桌的速度也快，不然我真的是愧对这几位远道而来的客人了。Lamb Briyani- RM46.4

从这长长的餐牌里，我选择了超级重口味的羊肉Briyani!

食物一端上桌的时候那热腾腾的咖喱羊肉香气真的不是盖的，冒着烟的印度长米饭煮得干爽透彻，颗颗分明，只是光看和闻味道就叫人食指大动，我一口饭一口羊肉地吃，不知不觉中就把整盘磕完了，店家还有提供一些腌蔬菜(Acar)来让中和下油腻感，该有的都有准备到。说真的我还真的没有想到在机场会吃到味道那么棒的美食，这点让我好感动。

虽说这个价钱吃这个羊肉Briyani感觉不值得，不过既然来到机场，肚子饿也总要用餐的，反正价钱也高那倒不如来吃点美味的？你们说对吗？

♡♡KC

Jam and Kaya resides in the the PJ Palms Sport Centre, though it's kinda hidden but the power of social medias were undeniable, drawing lots of people to this place. Pancakes are their signatures, fluffy and the condiments were simple generous enough to make you agree with it. I would really like to give compliments on their choice of strawberries. Unlike certain cafes putting in strawberries for the sake of it, but Jam & Kaya indeed uses fresh, huge and red strawberries, reflecting how serious they prepare the dish, from the ingredients the pick. Regardless of Savoury or sweet, they have nailed it, their soft yet moist pancakes goes well simply with any condiments.  The cafe is also known for their signature hot chocolate with chocolate balls. The silky smooth and rich chocolate drink warms up the heart, bright up the day with its sweet and lovely chocolate aroma, with the chocolate balls giving a slight crunch to the drink, completing the overall sensation.The whitish interior designs of the cafe simply made the environment bright and cheerful. With the minimal decorations of daisies and glass bottles, it enhances the happiness of eating 😁 Everything in the cafe looks ikea-ish, simple and clean. Jam and Kaya is a day cafe whereby it closes at night. But it has not influence much the traffic of the customers, yet they will always find a time to pay a visit. Kudos!

中国有皇帝餐，美国有贵族餐，马来西亚有CEO餐！
吉隆坡甲洞区最近开了一家新的CEO烧烤档，你不需要自己烧，想吃什么就像CEO那些吩咐就可以了~ 是不是很爽啊~ 哈哈
这家CEO烧烤主打肉类和海鲜烧烤，档口的烧烤师傅含有多年研究烧烤的经验，勇于尝试各种不同肉类的烧法。
在CEO，你可以吃到有别于其他烧烤档的肉类于海鲜。

❤ LAMB CUTLER平常在西餐厅才能吃到的LAMB CUTLER， 现在竟然也可以在烧烤档找到了！
LAMB CUTLER 7分熟，肉汁被锁在里面，外面烧到焦香，你们肉质软嫩。
一口要下去竟然还有汁喷出来！ 完全把我心里羊肉就是硬硬的印象破坏了！可恶啊~

❤ Enoki培根卷老板说，这个是他最恨的东西。。 WHAT~~ 老板竟然恨自己的产品？？？？
这个是他们的畅销产品，为了保存食材的新鲜和水分，老板选择现点现包现烤。
顾客一点就是5串~ 10串~ 老板一听就冒汗。。。哈哈哈
咸香的培根包着多汁的金针菇，再配上老板独家烧烤酱~ 你要几串啊？

❤ CEO 风味烤生排骨烤生排骨？ 就是说，老板的排骨是生烤到熟的。 比起一些先闷后烤得，老板的排骨另有一番风味哦。
这个排骨是老板的得意之作，他自豪的和我说，你吃了一定满意~ 哈哈
老实说，我还真的很满意呢~

❤ Cheese 烤大扇贝我热爱海鲜，可是我不喜欢海鲜的腥味，所以很少吃贝类。。。
朋友点了这个叫我吃。。。 我想说，你们很坏呐！！
我选择可一口下！ 咦~ 米有腥味。。 咦~ 好香哦。。 咦~ 甜甜，咸咸的。。 咦~ 肉QQ的。。
这个我没空形容啦~ 老板再来一份！

这家店一开始给我的感觉是，怎么没什么人啊？ 原来大家都坐里面啦，里面通风并不会闷热，怪不得外面看起来没人啦~~~

今晚朋友只吃烧烤并没有点火锅，可是隔壁的香味一直飘过来。。。 老板说是咖哩汤底和Asam Laksa汤底的味道？ wait！ 我有听错没？？ 不理啦，明天我就再来吃火锅啦，谁也别拦着我，格杀勿论哦！

减肥是什么来的？ 可以吃的吗？ 哈哈哈

Oasis Square 对于很多人来说是下班后欢乐时光的好去处，包括我。因为不太熟悉这一带，所以也没想过要在白天的时候过来觅食。这次承蒙 Openrice 的邀请，我和另外几位部落客造访了 Crave Cafe，也尝试了不少他们的不同于一般的拿手料理。Crave Cafe 开业近两年，一直很受附近一带白领的欢迎。老板因为曾经在澳洲念书，受到那里的美食和咖啡文化的熏陶，而在回国之后开了一家融合澳洲风味的小餐厅兼咖啡馆。Crave Cafe 里面的空间很宽敞，各个角落更是被设计成不同的风格，感觉上很适合和女生朋友一起窝在沙发上，一边聊八卦，一边喝下午茶。看到墙上这幅地图，我完全可以感受得到老板对于澳大利亚的那份热爱，我也很怀念我的墨尔本之旅啊！眼尖的美女部落客 Thea 发现了餐牌上的饮料名单有 Chai Latte，这可是 Crave Cafe 的招牌饮料，在一般的咖啡馆不常见到的，但是在澳洲却算是蛮普遍的。Chai Latte 是源自于印度的一种红茶，里面集合了豆蔻、茴香、肉桂和丁香等等的香料，冲泡出来之后会带有一股独特的香气。

今时今日，要冲泡一杯 Chai Latte 当然不需要准备多种香料那么麻烦。老板特别从新加坡进口了 Chai Me 作为冲泡的原料，闻起来有淡淡的香料味道。Chai Latte - RM10 , Dirty Chai Latte - RM12

Chai Latte 喝起来香滑顺口，因为上面洒了一些肉桂粉，所以肉桂的香味特别明显。至于另一个招牌饮料 Dirty Chai Latte 则是 Chai Latte 混合了咖啡，味道更丰富了。我个人比较偏好 Dirty Chai Latte，咖啡、牛奶和香料的味道拿捏得很好，谁也抢不了谁的光。Chicken Pesto Sandwich - RM11接着，经理为我们介绍了几款倍受欢迎的健康早餐料理。Chicken Pesto Sandwich 里头有鸡胸肉和他们自己调配的 pesto 酱汁，我还是第一次看到这么墨绿色的 pesto 酱，够香而不腻。夹层里还放了半溶化的芝士，配搭烤得香脆的 Five seeds Artisan loaf，谁说健康的就不好吃啊？Good Morning Australia - RM16

第一眼看到 Good Morning Australia 的那一刻，我眼睛瞪得大大的，这么多的酪梨 avocado，是真的吗？全麦吐司面包上铺了厚厚一层的 avocado 酱，而且老板坚持使用品质好的澳洲酪梨，可想而知那成本会有多高。

那一片牛肉培根看起来像是在半生熟的状态，一开始还让我有点却步。但是吃起来完全没有血淋林的感觉，有培根的咸香味，而且是嫩滑的口感，这个有惊喜哦！

鸡蛋一直都是我的最爱，但是之前几次在别的地方吃了很难吃的 poached egg，干巴巴的蛋白和没有蛋味的蛋黄，之后我就跟自己说，以后都不再吃 poached egg 了。不过这里的却做得很好，鲜嫩的蛋白和溜溜的蛋黄，火候拿捏得刚刚好呢！

Good Morning Australia 整个盘子上的吐司、酪梨、培根、鸡蛋和 feta cheese 都是我喜欢的食材，以后来这里一定会点这一个！Crave's Big Breakfast - RM22

这里的 Big Breakfast 也是很受顾客喜爱的早餐料理之一。最特别的就是他们的茄汁豆，从调配酱料到煮豆都是由他们自己一手一脚包办的。在样样讲求速食的年代，还可以吃到自制的茄汁豆，很难得啊！

鸡肉香肠的口感也很赞，咬开来还可以看到一点肉丝，味道也偏向于猪肉香肠的感觉，让人惊艳。Honey glazed roast chicken - RM15

试过早餐后，经理又为我们准备了几道主食，其实大家都开始有点饱的说，可是食物一送上来，大家的眼睛又亮起来啦！

烤得油亮油亮的大鸡腿，单看卖相就已经很诱人了。最大的亮点是鸡皮的部分，经过烘烤之后一点油脂都没有，鸡皮变得像纸一样薄，整片脆脆的，而且带着蜜糖香，吃了之后也不会有罪恶感。除了鸡腿，配菜也不马虎，有100%的纯马铃薯泥，还有烤胡萝卜和zucchini，很有异国的风味。Crave's Aussie Burger - RM22

西式料理当然少不了汉堡，Crave Cafe 的澳式汉堡层层叠叠地放了好多不同的材料，吃完一定很有饱足感。

老板还用心地放了一片甜菜 beetroot，给汉堡带来一点健康的元素。自制的牛肉饼如果可以做得 juicy 一点那就更好了。Seabass with spicy cream sauce - RM15

对于无饭不欢的朋友，老板也贴心地融入了带有本土风味的饭食在他们的餐单里，其中一样就是这个 Seabass with spicy cream sauce。鱼肉块炸得又香又脆，淋上特制的辣味奶油酱，虽然对我来说是辣了一点，但还是忍不住一口接一口往嘴里边送。搭配的 butter rice 也是散发淡淡的奶油香，和炸鱼块很搭。Nutella mille crepe - RM10

来到 cafe，我们也不错过一尝他们家的甜点。女生们看到漂亮的蛋糕，早就把减肥这回事抛到远远的啦！下午茶时段来一片 Nutella 口味的法式千层蛋糕 mille crepe，再配一杯香浓的咖啡，那就再完美不过啦！Hazelnut macaron torte - RM10

我喜欢这个 Hazelnut macaron torte，每一口都可以吃到榛果碎，我就是喜欢这种果仁的香气。而且蛋糕不会太甜，奶油、蛋糕和榛果结合在一起的丰富口感，让你一试就爱上！Daily Scoop ice cream - RM7

不想吃蛋糕甜点的，可以选择来一杯 Daily Scoop 雪糕，来驱走烟霾带来的闷气。我们当天试了 Rocky Road, Salted Caramel, Apple Crumble 和 Green Tea 口味的雪糕杯，还有很多其他的口味，必有一款合你心意。

Crave Cafe 让我感觉到老板对于食物的用心，不因为百物涨价而对食材的要求有所妥协。餐厅里很多美食都加入了澳大利亚餐点中常见的食材，例如甜菜 beetroot、澳洲酪梨和 zucchini 等等的。如果你也想尝尝带有澳大利亚风味的料理，那不妨来 Oasis Square 的 Crave Cafe 试一试啰~

为何我会说用平，靓，正来形容这家餐厅呢？

- 这里的消费最低是RM6 - RM15。

- 不管堂食/打包都没有GST / Government Tax。

- 价钱虽然便宜，但是也没有因此偷工减料。

在百货涨价之下，很多人都会埋怨。

而且，通常开餐馆的业者都是最可怜。

不算租金，水电费和工人们的薪水，仅是食材就令餐馆业者们头痛。

1.) 若是他们不起价，就会增加负担。

2.) 起价虽然就会引起顾客的不满。

试问有多少人能体会他们的心情呢？

所以说当老板，不一定赚钱，而且有苦自己知。

可是这家店的老板却想薄利多销，让更多的食客能以便宜的价格享用食物。

所以这家餐馆的食物算是便宜吧？

老板难道不怕会亏吗？

老板却有信心地说只要能保持食物的水准，生意就会陆续而来。

好啦！

正式为大家介绍下啦 :-)

这家店顾名思义就是以海鲜为主,然后还有其他的选择。

他们的海鲜包括：鱼，虾，螃蟹，干贝，螺和海参等等。

每一样海鲜都只是卖RM15，豆腐就RM10，而蔬菜就从RM6 - RM12。

简约地为大家介绍菜单。

1.) 鱼类：石斑，燕尾斑，梅花斑和鹦鹉鱼。

煮法：清蒸，潮式，生煲**，咖喱**

2.) 蔬菜：芫菜，芥兰，蕹菜，四大天王， 油麦等等。

煮法：清炒，上汤，鸳鸯

3.) 豆腐：胜瓜豆腐，海鲜豆腐，干贝豆腐

4.) 虾：鼓汁，奶皇**，奶油，上海煎，蒜香，绍酒，Asam**

5.) 螃蟹：黄酒，香酥，椒盐，冬粉**，上汤，古法

6.) 虾膏：甘香，咸蛋，宫保

7.) 啦啦：黄酒，甘香，宫保

8.) 多春鱼：酥炸，蒜香，干烧

9.) 螺：宫保

10.) 秋刀鱼：酥炸

11.) 干贝：酥炸，芝士，沙律

12.) 鸡：黑椒，妈密，千岛，洋葱

13.) 海参：海鲜海参煲，翡翠鸭掌海参**

14.) 苏冬：椒盐，咸蛋，Asam

备注：

－** 个人推荐。

－菜单还会继续更改。

不多说啦，马上去图....!!翡翠鸭掌海参

一眼就看到盘中的东西是什么啦！

有小白菜，冬菇，鸭掌和海参。

外面应该不只RM15吧？咖喱鱼煲

虽然说是咖喱，可是一点也不会辣，而且还很香浓又扯饭。生煲

把鱼放在瓦煲，然后加上酱汁焗到熟为止。

端上桌子时还能听见滋滋声，而且耐热哦！ 咸蛋螃蟹

哈哈，最适合吃咸蛋的食客了。Asam 虾

综合了酸，甜，辣的味道，而且很开胃。奶油虾沙律干贝

看似普通，可是可以当小吃。

一边喝酒，一边吃。鸳鸯芥兰

同一时间可以吃到两种煮法的芥兰。

炸过了的芥兰吃起来很香又有点像紫菜，不喜欢吃菜的小孩可能会喜欢吃哟！上汤芫菜

虽然说是上汤芫菜，来的时候不只是菜那么简单。

还有皮蛋，枸杞，蛋花，干贝。四季飘香

也许不多人会认识这道菜，其实它和四大天王没有差。

差别就是这个是不辣而已哦！

在这边用餐，其实可以很经济。

比方说：

1.)

若2 人用餐，你可以吃最划算的咖喱鱼煲。

因为它分量不小，而且它总合了鱼，菜，豆卜。

咖喱鱼煲 @ RM15

两杯凉茶 @ (RM2 x 2) = RM4

两个饭 @ (RM1.50 x 2) = RM3

一共RM22 ，一人才RM11而已。

2.)

如果你想请客，可是又怕钱包出血。

这里的价钱一定合你意，吃的饱又不担心钱包出血。

即使叫了10个人又叫了10样菜，卖单的时候RM200都不到呢！

而且又有冷气吹，又有无限上网。

是不是都值回票价呢？





资料 :

店名 : Ocean Seafood Restaurant 海洋海鲜餐厅

消费 : RM6 - RM15

设施 : WIFI , 冷气，户外

地址 : 21, Jalan Puteri 2/3, Bandar Puteri, 47100 Puchong,Selangor （与大众银行同排)

电话 : 012-220 8898 / 012-3815 703

营业时间 : 11am - 3pm & 5pm - 10pm (全年无休)

Facebook : Ocean Seafood Restaurant 海洋海鲜餐厅

备注：

－纯粹个人介绍，口味因人而异。

－建议大家在weekday去哦！因为weekend还蛮多人的。

－如果觉得这个post不错的话，不妨share给身边的朋友们吧！

谢谢 :-)

Ramen, is often associated with the creamy Tonkotsu soup base here in Malaysia. I do love ramen a lot, especially the rich, flavourful Tonkotsu soup base ramen. But sometimes I crave for a change, like shoyu-based ramen or miso-based ramen.

Which is why I am glad to have discovered Ramen Kanbe, a Ramen shop in Empire Damansara specialising in shoyu-based ramen.Nestled behind Epique Coffee, Ramen Kanbe is hidden from the one's eyes at the Heritage Lane. Ramen Kanbe is only accessible via the outdoor area of Empire Damansara. Just head towards DPAC's direction and walk along the shops area and you'll spot Ramen Kanbe.

Owned by G7, a fully Japanese company, Ramen Kanbe sets to bring the culinary trend from Kobe, Japan, here to Malaysia.The interior of Ramen Kanbe is pretty simple & humble. One can peep through the kitchen to see the chefs in action through the bar counter that separates the dining area & kitchen.

Ramen Kanbe offers limited choices of Ramen & Rice dishes, to ensure the quality and taste of all its dishes are maintained & uphold.Wantan Ramen RM21

Ramen served with lean cut of Char Siew, Wantan, Bean Sprouts, Black Fungus & ScallionsThe shoyu-base soup consist of a fine blend of Japan's finest soy sauce combined with high-quality kombu kelp from Hokkaido, simmered with vegetables and chicken for more than 7 hours to produce a full-bodied, robust & flavourful shoyu soup base.

The soup was refreshing and flavourful, a respite from the usual creamy & rich tonkotsu broth. A rather simple yet comforting dish that leaves me feeling guilt-free & not leave me feeling "jelak" after the meal.Noodles are made from scratch here, using the finest ingredients.Spicy Ramen RM21

Minced meat & scallion in a spicy broth.

The Spicy Ramen contents the right amount of spiciness and "kick". I found the broth wonderfully flavourful.Boiled Egg RM3Karage RM10

Deep fried breaded chicken served with shredded cabbage and mayo. The chicken is brined in shoyu before deep-fried. Crispy on the outside, soft and tender on the inside. A perfect side dish to go along with our ramen. Only qualm was that we find the karage tad too salty.Fried Rice RM12

Ramen Kanbe's own signature Japanese fried rice. The fried rice here is cooked till soft so expect a mushier texture. Each grain was packed with flavours but my friends thought that the dish was a little too salty.Tenshin-Han Rice RM15

Egg-wrapped rice served with Ramen Kanbe's signature shoyu gravy.The shoyu gravy is the same as the shoyu broth used in the ramen.The creamy omelette went well with the fluffy Japanese rice & flavourful soy sauce. A simple comfort food which all of us unanimously thought that it was the best dish here at Ramen Kanbe.Pork Rice RM17

Japanese rice topped with generous amount of pork cooked with ginger and scallion. I was taken aback by the amount of meat served on this dish! The dish tasted rather Chinese to me. But nevertheless, it was a comforting and satisfying dish.Verdict: A healthier version of ramen, simple & comforting Japanese food. A fresh respite from the usual tonkotsu base soup.

Ramen Kanbe

G28, Block Empire Retail

Empire Damansara No.2, Jalan PJU 8

47820, PJ, Selangor

Business hours:

11.30am – 10pm Daily

Contact Number : 016-202 5812

Facebook: https://www.facebook.com/rk.empire.damansara

Website: http://ramenkanbe.com/

Can authentic be more authentic than this? And I thought I have tasted some of the truly authentic Vietnamese food in town. Boy, was I wrong.

The food quality and authenticness was beyond my expectation. Kafe Vietnam, is the one that I would recommend to all my friends and family, should I'm asked to recommend good Vietnamese food.

I frequented Bandar Puteri, due to the baking supply shop, BWY, and if anyone that knows BWY, supposedly its on your left, then Kafe Vietnam will be on the right. And frankly speaking, its not difficult to spot, as it occupies the corner shop lot. Entrance of Kafe Vietnam

Once I stepped in, I felt at ease. I love the many enticing food shots on the top area of the drink making area, and upon entering, one will see the many Vietnamese product that is brought in by the owners, Justin and Dona.

My gut feel says that Kafe Vietnam is here to stay,with the main reason being, Justin makes an excellent host with vast hotel background in the past. Having posted in Vietnam, he has strong understanding of the food and history of Vietnam, and it is where, he met his lovely wife, Dona. Dona is the start of the reason on why Kafe Vietnam existed, as she could hardly find a good authentic Vietnamese restaurant as she lived in Malaysia. Being able to convince her relative to come to Malaysia as the chef, they all have found the right formula for success. Male boss backed by good social skills and vast knowledge, while the lady boss supports on ensuring quality and recipe of the food. Thumbs up. A place that you will find yourself dining in, a lot, in future.. Range of Vietnamese product found in Kafe Vietnam

We could have spent 10 minutes looking through the menu, all because, there were just so many choices, and everything really looks so delicious. But being just 2 females, sigh, how much can our stomach take.

The easy decision has to be drink. Hehe. The Ice dripped coffee is highly recommended. The coffee was first dripped, and upon cool, ice is added in, so that the pure coffee taste is preserved as best they can. I love the aroma of the Vietnam coffee.

The soursop strawberry smoothie was a thumbs up too. It carried more flavor of strawberries, and true to the name of the drink, it is indeed very smooth. Ice Dripped Coffee. Price-RM7.90 & Sour Sop Strawberry Smoothie. Price-RM12.90

For food, we started with the best seller salad recommended by Justin. The jelly, prawn and pork salad. They surely place emphasize on presentation. The almost same sized crackers that formed as flower, surrounded the salad.

This is the first time I tried jelly in food. The jelly is blanched in water, thus still maintain its slight 'jellyness' or rather crunchiness of the jelly. Together with the main items, pork and prawn, plus shreds of carrots, onion and parsley, they are all mixed together in their homemade sauce, made from Vietnamese fish sauce, lime juice, and sugar. A good way to 'open up' my appetite. Yay.Jelly, Prawn & Pork Salad. Price-RM13.90 Looks at the shreds of jelly.. Yumms..

For noodle, we tried the Bun Bo Hue. I liked how they separate the greens and bean sprout, to be added on, on our own. The greens as seen is actually kangkung stem. Interesting! The soup base is a broth of beef and pork bone, which explains the apparent sweetness, despite it carries some spiciness.

The noodle was topped with pork knuckle, which is deboned, compressed and boiled, beef tenderloin, and homemade ham. Just by finding out these, my head came out with so many question marks, how could they managed this much of tedious work, and well, of course it then came the answer of, all for the sake of good tasting bowl of noodle. As for the good taste of the broth, thanks to the usage of lots of lemongrass and fresh lime juice.Slice Beef, Ham In Spicy Soup. Price-RM14.90

A specialty of Kafe Vietnam is the Fermented beancurd duck in hot pot, however, its too bad we couldn't order this, due to the portion which I deemed is big. But not to be missed, is their Black Pepper Basa Fish. This was indeed my first encounter with Basa Fish. 'Apa itu', which literally means 'What is that' in Bahasa Malaysia. Rice with Black Pepper Basa Fish. Price-RM14.90

This is a freshwater fish, which comes from the family of 'Pating' fish. This fish is actually sourced through suppliers that import them from Vietnam. For easy understanding, it was explained that Basa is the cod fish of Asia. Shape of fish, is more rounded. At first bite, it almost doesn't taste like fish.. Hehe... It is just so creamy, and carried a slight chewiness which means its just so fresh. The fish is slowly simmered, using fish sauce, black pepper and a little chilli. Goes extremely well, with plain rice. Upon tasting this, I know why some customers regularly come to Kafe Vietnam just for this. And you should find out for yourself too.Close up of the steamed Basa Fish

The special rice fried with Vietnam spices tasted just right for our taste. We slowly savor the fried chicken, as it is marinated for a min of 6 hours with 8 spices. I was trying to taste and differentiate the spices, which of course I couldn't.. @__@

The chicken is oil seared which gave it such a nice color and crunchiness to the skin.

Again, note the presentation. Lovely. Done with much love and passion. Special Fried Rice with Oil Seared Chicken. Price-RM13.90

Not sure what is with me, but when I visit a Vietnam restaurant, my taste bud is somehow inclined to Vietnamese fresh spring rolls.

We ordered the deep fried Gurame. And wow, was I impressed by the presentation. The fillet of fish, and the deboned fish was fried to perfection. Its not a norm for me to see fish, for spring rolls, and what makes the roll special is to have basil, starfruit and young banana within. The combination will just give you tingling of 'la-la-la' which denotes happy tongue and taste bud. Deep Fried Gurame W&R in Rice Paper. Price-RM21.90

I can't resist but to invite Justin and Dona for a photograph together, and which definitely deserved some thumbs up. The very friendly owners, Justin and Dona, with myself

The complimentary watermelon was cut in such a cute manner, that forms a holder at the skin part. Dip with the special powder, and you'd like your fruits even more. The powder is available for sale at Kafe Vietnam. One slice was missing. Hehe..

I thought it was the end of my meal, when I was again enticed by the Vietnamese coffee, and this time, the hot version. I just love to enjoy the moment, as I wait for each drip of the coffee to happen.

Kafe Vietnam served their House Blend which its bean are made of 45% Highland from Dalat Mountain, 45% Low Land from Border of Cambodia and Vietnam, and 10% of Civet Cat from Dalat, which the latter is best known as Kopi Luwak.

I simply loved the taste and thickness of Vietnam coffee, and truly, it is authentic tasting, that is only made possible by the combination of good beans. Vietnam coffee in the making

Kafe Vietnam also sells a Deluxe Grade coffee that made up of the same as above, but combination of 35%, 35% and 30%.

Expansion plan has commenced where they currently have an outlet in Times Square, while they are still looking out for the ideal location for the next one. I trust that I will see more of Kafe Vietnam outlets in the near future. Keep up the good work!

Because the food was so good, I had to include the below photo.. LOL.. Come eat, here at Kafe Vietnam

Kafe Vietnam

1 Jalan Puteri 4/1,

Bandar Puteri,

47100 Puchong, Selangor

Tel : 012-301 5928

Business Hours : 930am - 930pm

Closed on : every forthnight, 1st & 3rd week's Wed & Thu

FB link, here

This is the Premium Alaska Set offered by Kyung Joo Korean Restaurant for the upcoming Chinese New Year celebration. Prices are:

RM488 (5-6 pax)

RM988 (8-10 pax)

Dishes which are included in this Premium Alaska Set are shown in each photo below. First dish is the Alaska Shabu Shabu. There are crabs, mushrooms, taufu and vegetables in the hot pot. The crab meat is fresh and delicious.Alaska Shabu ShabuAlaska Shabu Shabu

Next dish is the Alaska Snow Crab. I have to say that this is the best food that you should try at here. The crabs are well served. The crab meat is smooth and tastes sweet. Nice!Alaska Snow Crab

It is Lou Shang time! And we had Salmon Sashimi Yu Shang for Lou Shang. This is wonderful.

Here comes the slices of beef and it is time for BBQ. We are served with pork, chicken and beef. I always love the korean bbq so much. The meat was good!Korean Snowflake Beef

After BBQ, we were served with Hae Mool Jeon and Korean Fried Rice Cake. The Hae Mool Jeon tastes awesome! Korean Fried Rice Cake is very good too just that it needs to be cooked at a longer time in order to make the rice cake to be soft. Anyhow, overall, their food are excellent! If you are a korean food lover, you should try it on once or else you might be regret on it.Hae Mool JeonLemon ice with honey

The staffs are friendly. Environment is clean and comfortable. The lady boss is very friendly and nice person. Kyung Joo Korean Restaurant

Address: T041A, 3rd Floor Mezzanine, Midvalley Megamall. (it is near to Magnum and GSC cinema)

Reservation Tel: 012-227 3913

Kyung Joo Official Website: Kyung Joo Korean Restaurant

Kyung Joo Official FB Page: Kyung Joo FBKyung Joo is right beside this Taiwan Recipe.

As we spend the night in the area for countdown, we decide to have dinner in this chinese restaurant. It looks quite grand from outside. The first level is for walk-in customers, while the upper level is for private kitchen. The restaurant looks quite grand with personal lifts within the restaurant.

The 7 of us start the meal with Chrysanthuem Pu Er 菊普 ($3++/pax) tea for all. I order a number of dishes to accompany the plain rice 丝苗白饭 ($2++/ bowl).Barbeque Triple Combo 烧味三宝拼 (RM30.80++/Small)
Roasted Crispy Pork (Siu Yok), Barbeque Pork (Char Siu) and Roasted Duck.
The meat is served with plum sauce, mustard sauce and chilli sauce. The meats are well charred and tastes juicy and yummy.Jelly Fish Thai Style 泰式海蜇 (RM11.80++)
It tastes crunchy but a bit bland in taste.Spicy Pickled Black & White Fungus 凉拌双耳 (RM6.80++)
It does not taste spicy but rather strong in a vinegar taste.Double Steamed "Tian Ma" Fish Head Soup 天麻鱼头汤 (RM14.80++/ bowl)
This soup is full of flavours. The fish is so tender that one can feel the bones melt in the mouth.

Double Boiled Soup of the Day 时日炖汤 (RM14.80++/bowl)
The soup of the day is Lotus root with pork rib soup. It tastes full bodied and flavourful.Pan-fried Sliced Fish with Ginger & Spring Onion 姜葱鱼片 (RM30.80++/small)
The sliced fish looks more like deep fried than pan-fried.Hakka Steamed Chicken 客家蒸鹽鸡 (RM30.80++/ half serving)
I am surprised at its huge serving. The chicken is quite tender and flavourful.Stir-fried Mixed Vegetables with Macadamia Nuts 雯果彩碟 (RM18.80++/small)
This is the only dish in the restaurant which can be considered vegetarian according to the staff. It gives a nutty and crunchy texture.Stir-fried Vegetables with Salted Eggs & Century Eggs 金银蛋浸时菜 (RM16.80++/small)
I am a bit disappointed with this dish as I could find the salted egg yolk in it. The taste is also a bit too bland.

We end the meal with desserts such as Chilled Mango Sago with Pomelo 杨䃽甘露 (RM8.80++/glass), Glutinous Dumplings with Red Bean Paste 红豆沙汤丸 (RM7.80++/bowl), Teochew Sweet Yam Paste 潮州芋泥羮 (RM6.80++/bowl) and Almond Tea 手磨杏仁蛋白茶 (RM8.80++/bowl). But the desserts fail badly. The Chilled Mango Sago with Pomelo 杨䃽甘露 is served in glass, looking rather white, instead of the usual bright yellow in color. Although there is mango taste, but it is rather faint and I could not taste any pomelo in it.The Glutinous Dumplings with Red Bean Paste 红豆沙汤丸 fairs slighlty better. The dumplings seems to be the supermarket pack type, based on the texture and the red paste is not quite smooth.The Teochew Sweet Yam Paste 潮州芋泥羮 is worst that I have ever had before. It is too watery to be considered paste. It looks more like drinkable type than the oily smooth paste that one usually found in restaurants. It kinds of reminds one of the instant powder type with its taste. The Almond Tea 手磨杏仁蛋白茶 also tastes similar to the instant powder type, but it is not as watery as the yam paste. It is more the type that one usually found in Hong Kong style cha chaan teng cafes.

Overall there is hits and misses in this restaurant. Best just have the main dishes and go other place for desserts. The desserts are simply a waste of money and stomach space. The service here is not bad, with tea refilled regularly. There is also free wifi been offered here. The place is quite crowded during peak dinner time, so best visit it early.

fujimoto-san is the the udon expert collaborator behind the inception of ori-udon, what transpired after my meal at the former was inevitable - i had to try the original. fujimoto's very own sanuki udon shack in taman desa. the petite noodles shack unpretentious. despite the simplicity of the decor, it breathed japanese - with the use of dark wooden panel that arched the entrance. mostly alfresco dining while the other half of the dining space inside was entertained by the open kitchen. sticking to their basics and the simplistic approach thus far, their menu was similarly contained within a single page menu with a handful of udon choices and kushiage as well as side dishes aplenty.

[#protip] fill out your orders in the two order sheets provided at the table and don't forget table number. oh, cash ONLY so be sure to have enough in your wallet before you go on an ordering spree!it didn't take long for all the dishes to make their appearances. i'd say our choices made up a pretty balanced meal! ;)sanuki udon :: house special with egg | hot or cold {rm5}when i can't seem to make up my mind, my fall back plan is to go with their speciality. i mean, it's already in its name AND you can't really go wrong with the soft cooked egg to top it all off! this was more of a basic version of the one i had from ori-udon.starting with a base of a couple of spoonfuls of dashi broth that seasoned the noodles sufficiently, breaking the soft yolk was gratifying as the silky richness embraced the freshly made udon, cooked el dente, it gave a chewy texture with a hint of elasticity. the udon was a slurping goodness that shone in the simplicity of the dish. uncomplicated and the dish made complete sense. no need for extras and is best to be experienced as is. oh it's probably better hot instead of cold.

sanuki udon :: original soup | hot or cold {rm 5}{mh}'s choice seemed to be well received. topped with a handful of vegetables, the same freshly made thick udon that is made out of japanese wheat dough was served with a warm light broth that i guess was dashi but had a bias towards the konbu flavor. it was a comforting bowl of tasty noodles, perfect for the rainy evening.

topping :: kakiage {rm 3}my first introduction to kakiage that i remember was at ori-udon. prepared tempura style, kakiage is a mix of vegetable (perhaps onion, carrot and burdock root), thinly shredded into thickness of match sticks. just ever slightly less greasy than its ori-udon counterpart, it was missing that crispy crunchiness that left me rather unsatisfied. although subtle different between the two, ori-udon had the ratio of vegetables mix that better suited my taste buds with a more prominent natural sweetness of the roosts and onions.

kushiage :: tori momo | chicken leg meat {rm 2}breaded in panko bread crumbs prior to the deep frying, my first bite had me pause to reassess the flavors of the skewer. while the chicken mea remained moist, the lack of seasoning on on the chicken and the not-as-crispy-as-i'd-hope panko breading compelled me to slather a generous amount of the delicious sauce which had the much needed punch from the japanese yellow mustard, which i loved. there was something amiss about the tori momo kushiage that we couldn't quite put our finger on and was staring at some tables that ordered the karaage which seemed to suggest a better feedback from the clean plates. *nods subtly* yeah, we were sorta wishing that we had ordered that instead.

one word that resonates the being of sanuki udon is simplicity - but definitely in an optimistic way, allowing the basic and clean flavors that highlight the essence of the dishes although a couple of tweaks in the execution would probably be good. thus, proceed with a simple expectation and you may be greeted with a pleasant surprise, especially with the very reasonable price tags, to boot.

so when someone at work recommended marutama ra-men {まる玉 らーめん}, which is one of his top favorites for ramen places (btw, his other half is japanese), i was intrigued but i wasn't sure what to expect of it. after the popular ramen trend took the local food scene by storm a couple of years ago, marutama stood out from the rest of the porcine-based counterparts by being the pioneer of chicken soup for ramen in japan. nestled in a hidden corner on the first floor of fahrenheit 88 mall in bukit bintang, the petite noodle joint mimicked the simplistic japanese decor of its sister franchises in japan, indonesia, thailand and hong kong. it took a bolder approach with the focus walls painted in my favorite hue of red that contrasted yet complimented the other grey and white walls as well as dark & light brown furniture. as the sun set, the last of the evening sunlight streamed in through the ceiling-high windows that faces the back roads of bukit bintang.the compact menu was filled with the choices in the combination of either spicy/non-spicy broth and toppings of chashu, pork belly or ajitsuke tamago. in fact, if you're feeling hungry, why not all three? or you can even order the toppings (or their other offerings) as a side to be shared with others if variety is what you're looking for.

ajitsuke tamago ra-men | chicken soup ra-men with a slice of roast pork, seaweed, spring onion and a seasoned egg (choice spicy or non spicy) (rm 21) as much as i love spicy versions, the best way to savor the nuances and notes in its stock will be in its most natural and basic version of the non-spicy.being the only diner at the restaurant meant that the bowl of goodness got to me really quickly. the broth was warm and i inhaled its fragrance when i tasted my first sip. as the warm soup trickled down my throat, it sung a couple of the same notes as my favorite tonkotsu broth but on a milder, subtler tune. the stock almost had the similar sticky lipped richness and light creaminess in a flavorful disposition.. a lighter version, if you will but seasoned just nicely. the soup is cooked for five hours daily over high heat using the freshest ingredients and that it takes one whole chicken to make two bowls of soup to achieve that level of flavor intensity. plus, marutama boasts of no added preservatives nor msg.the handmade noodles were fresh as it was coated lovingly by the thick broth. i've always liked my ramen's texture to be cooked el dente for that firm, springy bite with each chew but this was slightly overdone, thus making it a little softer than i'd like.one of my favorite ingredients in the bowl has got to be the understated and unassuming imported river bed seaweed from japan that gave another layer of flavor that somewhat cut through the richness of the stock. i would call it the secret (although not-that-secret) ingredient that made this bowl of noodles whole.the slice of roast pork loin with its great lean to fat ratio was cooked to its tenderly satisfying texture. flavor-wise, pretty good but it didn't stand out as memorable.and finally, a must have with every bowl of japanese ramen -- the ajitsuke tamago. very mild flavors of soy and mirin infused into the marinated soft boiled egg, done using almost textbook perfect techniques (although i've definitely tasted better ones). as i pierced the egg with my chopsticks to split it open, the runny yolk streamed some of its golden richness into the stock to accentuate the flavors.don't miss out on the fried garlic flakes on the table and you can even have a second experience with that same bowl of ramen with the addition of their signature condiment. perhaps first half without and the second half with. ;)the fried garlic flakes gave a slight earthy, sweetness mingled with a bitter undertone from the garlic itself to give a more robust punch of flavor with the occasional crunch of the fried flakes. don't forget to try it for yourself to figure out if you prefer it with or without.

[#protip] while you can't add more stock, you can always have an additional order of ramen (rm 3) if you would like extras to slurp up all that chicken stock with.

oh, and if you are wondering whether the green tea is refillable, it's a yes ;)

Makishima Japanese Restaurant is located at level 2 of Sheraton Imperial hotel and just opened for 3 months. We had a gastronomic enjoyment indulge ourselves with Japanese Buffet spread on this Saturday evening. Greeted with welcome by Tama Makishima, the General Manager of this restaurant. She is a petite lady and very friendly introducing us around on their buffet menu. The buffet spread is small, but the quality of the food wins it all. Here it not about the quantity that counts, its all about the premium quality of food that we are getting while dining in a very relaxed atmosphere.

The buffet is only available on every Saturday and they just started in the month of August. During weekdays, they have ala carte menu and some bento set choices which are quite valuable.We are seated at the corner end where we can actually have the window view outside and Makishima is conveniently located just 5 minutes walk from the Monorail Station.

I was glad to meet two of the Directors and have a quick chat with them. Makishima is owned by Japanese and both couples, they came here to dine in during their stay in Sheraton few years back, but they could not find any Japanese food. So they come out with an idea to set up a Japanese restaurant serving purely and traditional Japanese food. They are very enthusiastic to open this restaurant here to cater for Japanese as well as for other hotel guest for them to enjoy an authentic Japanese cuisines.Free cotton candy for in house guestBrightly painted walls dining rooms and have the sliding door where they can open up more space for big crowdVery impressive interior as I walk down the path, I admiring those decorations build up with thoughtfulness and really appreciate to see this place turns out to be the zen garden-inspired place. Seems like walking in into the Japanese dwellings and the nice contemporary design with a touch of Japanese flair. The restaurant caters more private room with little disturbance and each room have their comfort, warmth and elegance elements.The very traditional Tatami rooms where diners can sit with their legs comfortably and

experience the tranquil ambiance and peaceful environment. These private room are suitable for gathering or events and extra charges RM 50 is imposed for the booking of this exclusive room.

Cozy room for 4 people to dine in

Around 8 people can fit in this room as well with an open porthole window to peep on the other side of the room. Unique design of the long tables. Artistic and brilliant idea to create such deco

From the entrance I can see this Japanese collections of all

sorts of cups and bottles. I read from the other blogger review that they can

actually choose your very own cup design

for your green tea. I miss this opportunity to ask the lady. Pretty interesting!Japanese Style FrittersMakishima promises us a wonderful cuisine with the use of its premium ingredients . The salmon, tuna and etc are all imported originally from Japan every two weeks. Quality assurance and freshness of the food here.

Array of fresh seafood available daily. The octopus sushi was great with sweet and bouncy texture added on with sourish pickles.

The presentation for both udon and soba isn’t mind blowing, but the taste is good too. Ikayaki - Grilled squid

Wide selection of Japanese Asahi & Sapporo beer by the bottleYaki-Soba - Teppan fried yakisoba noodle with seafood and vegetables. I prefer this light and flavourful noodle and add on with some chicken meat.Torikaraage - Deep fried chicken. Teriyaki Chicken - Grilled chicken with teriyaki sauce. The teriyaki chicken is grilled with glittering glazed skin, and I taste the chicken meat is more juicy and tender meat compare to torikaraage.Another noteworthy dish to try on is the grilled mackerel fish with salt.

Salmon salad, potato salad, onion slice, chicken salad and etc

The first section of the salad, tofu, teppanyaki counter and some appetizer to warm up your tummy

Few choices of dressing for the salad as well as for the seafood. They have steak sauce, sesame sauce, egg sauce and Japanese sauce.The secret to make the grilled salmon taste so delightful.. Fresh tuna and salmon. Thick salmon with perfect layer of fat surrounding for each slice. Yummy!Apart from that there are assorted sushi available - Japanese pickles roll, Japanese Pickles, Cucumber roll, egg roll, crab meat roll, and tuna roll .All are prepared fresh and although the sushi looks smaller in size, but I do enjoy it because of the smaller portion, I can savour other food.

Standing tall at the Giant Tree..I felt like taking out my shoes and walking around this place, stepping on the stones and quiet sitting meditation. When you open up the door in the middle it was actually the private rooms. Interesting and Surprise to both of us.4 Season's menu- Makishima menu changes following the seasons and now is Summer season so they have this menu and will change from time to time.

Customer can order this ala carte menu during Mon-Friday ( lunch and dinner). On Saturday, this restaurant is only cater for buffet unless there is special request or earlier bookings for ala carte arrangement, they can accommodate for customer request. They have lunch set menu that changes daily and will update accordingly in their Facebook page. So check out the page for more updates.

Drink menu that are reasonably priceMakishima's premium offerings from RM200 per order.The chef is preparing and replenish the sushiContinuing, we had the smooth Chawanmushi- It was really an unforgettable moment when I had my first try. ..it was smooth eggy surface that was perfectly done..both me and hubby was smiling and nodded that this Chawanmushi taste so good! Simple platter of mixed fruits served on a small table. The only thing that caught my attention is the banana dipped chocolate and the rest are just oranges and apples. They are still improving their menu and will come out with more choices.Delicate sashimi and I really enjoy the grilled salmon. The sushi is bite size and best to have it with wasabi and the ginger. We can also request for the Japanese sweet sauce. The salmon texture was smooth and pleasant .Sashimi lovers would find this platter of dish is succulent and melted in the mouth. The sashimi available for the buffet are Tuna, Salmon, Octopus and Ika (Cuttlefish) . Somehow, the tempura is just average, but with assortment of more choices that rarely found. They have mushrooms fried with tempura flour.We had a great time looking at the view and we are amused by the Japanese food which are always our top favourite food.We were impressed with how fresh the mackerel was,with natural sweetness of the fish and absolutely crispy skin. The grilled salmon (Salmon Aburi) is the signature food here and you must try this!! Awesome salmon that we enjoy it to the last bite. So juicy and fresh! Okonomiyaki is bountifully served to our table. This is the traditional Japanese savoury pancakes with a kind of healthy crepe that is so flavourful.

We watched the experience Chef preparing the Teppanyaki and work on the grills at the open teppan area.Salmon Teppanyaki- The salmon is juicy and cooked to perfection. Thick salmon pieces and palatable slice of salmon fillet.

Grilled cornMakishima just started the buffet dinner for every Saturday only at RM 85++. There are promotions for half price offered for kids and every dine in guest will have a free cotton candy!. Reservation can make early by calling them and any special arrangement for ala carte menu or big gathering of group of people for private room.

Some deco that are eye catching and seems like celebrating the Lantern (Tanglung) festival that are coming up this month. This restaurant also taking orders for Hokkaido Melon Japan and the melon is amazingly sweet commented by the lady staff. Customer can place orders and they will delivery to the home or office address.

Customer can apply for membership card that is renewable on yearly basis. The membership card is RM 250. The restaurant will in return giving in RM 200 dine in vouchers on birthday period and customer get to enjoy the food here. There are also special udon set for lunch from RM9 and can add toppings with additional charges. For first time customers who walk in to dine in, they will be given a voucher of 15% discount on the food to enjoy for next visit.I would rate this place as 8/10

We deeply appreciate for their cordial hospitality and the delectable food! It was so relaxing moment with hubby enjoying the wholesome dishes with nice ambiance. Thanks to Tama for having us tonight and extend this invitation to us.

Here is all about "Quality and not Quantity"

.

Makishima Japanese Restaurant

2F Sheraton Imperial Hotel,

Jalan Sultan Ismail, Kuala Lumpur

* Parking is flat rate at RM 8

Tel: 03-2602-3288

Lunch : Mon. - Fri.　12:00pm〜14:00pm

Dinner :Mon. - Fri.　18:30pm〜22:00pm

Buffet : Saturday 18.00 - 22.00 pm

Sun. is closed

Facebook Link : https://www.facebook.com/makishima.asia

Website : http://makishima.asia/index.html

Email : tama.b.makishima@gmail.com

Ah Yat Abalone (阿一鲍鱼) specializes in serving deluxe Chinese cuisine such as sharks-fin, abalone and seafood dishes across the Asia Pacific region including China, Indonesia, Malaysia, Singapore, Thailand and Vietnam..Ah Yat Abalone is well known for its comprehensive menu of mouthwatering authentic Chinese delicacies. The restaurant also provides a range of Hong Kong Style Dim Sum created by their top chefs from Hong Kong. From the review in the website, this restaurant looks promising and yes I have heard alot about Ah Yat Abalone, but I never get a chance to try it myself. Hubby saw there is a great deal offering dim sum buffet from Groupon and we quickly grab 4 vouchers .

Groupon is giving Up to 68% Off] Dim Sum Buffet + Double-Boiled Whole Abalone at Ah Yat Abalone Forum Restaurant from RM118 for 2 People. We bought the meal for 4 people for RM228 instead of RM691 (only RM57 per person). Worth buying because each of us will be getting a double-boiled whole abalone with sea cucumber and fish maw.I make an early reservation and we choose to dine in on Saturday morning at 11.30 am. There are few customers are using Groupon voucher as well. The staff is very attentive and responsive. Seated at the corner end is easier for family with kids. But the air conditioning is pretty bad as the place is quite warm and stuffy. Probably they just open their restaurant, but I am expecting a cooling place and with proper air ventilation for this restaurant. Because they are serving Abalone, it gives me the perception that the food should be graded as higher class and of course the place to dine in must be cozy, spacious and greater ambiance.

Honestly, I can said it is just a standard restaurant with foreigner staff, lots of seats available (some with private rooms), and a stage. From my observations, the place could be better, especially the chairs ( is not impressive at all), and the floor mat is not clean enough. Compare to the Royal Tai Thong that I visited recently in KL, it really gives me a good feeling as soon as I enter the restaurant.We can choose from 40 choices of dim sum available in a piece of blurred sheet of the menu that is only applicable for Groupon customers. We tick the first row first with 20 choices of sim sum and continue with the second row. We want to see how big is the serving for each dim sum basket. The first serving is our complimentary double boiled whole abalone. The portion is smaller than I expected . The abalone is tender and bouncy. The small sizes of the premium abalone is well infused in the boiled soup with additional serving of fish maw and sea cucumber to balance up the flavour. Appetizing for starting our dim sum buffet. We enjoy it slowly..The drawback for this expensive abalone soup is the sea cucumber. It was actually really small that I could not recognize that was the sea cucumber.Deliciously crunchy Fried yam puff We were delighted by the roasted pork which has the perfect layer of the fat and extremely crispy on the skin. Irresistible!! We keep ordering for another plate.Cha Siew- This is another signature dish that you must order. Just melt inside my mouthFresh gigantic size of the prawn wrapped in a smooth and silky thin wheat skin.Shanghai Xiao Long Bao - Must order thisFluffy steamed cha siew bun..The fillings is full and fit nicely into the soft bunFirm dumpling skin and I really like the fillings with vegetables.Huge size of the siew mai

Steamed fishballBraised chicken feet with black bean. This is my favourite and I ordered two plates. The chicken feet is soft and so yummy!Steamed pork rib with black bean- My dad favorite

Managed to snap a photo of their usual dim sum menu with prices. Slightly higher price range compare to other dim sum restaurant.Now my mum want to order the porridge. At first she said she want to order two bowl. Then we look around and saw other table that their porridge bowl is quite big. So we stick to one bowl first to try it out. Luckily we only tick one bowl. The serving is for 3-4 people and we actually can't even finish it all. The ingredients is complete with century egg, meat, crispy popiah skin ( something like crunchy keropok to pour on top of the porridge)The fried radish cake comes with abundance of flavourful meat, egg, bean sprouts and chili. Thin crust egg tart which my girls loves so much. Simple steam vege ( braised "Cai Xin") topped with oyster sauces. Good to have some green leafs to balance up..We just had tons of meats.Can still fit in for the lo mai kaiDeep fried fish skin - Just nice and savoury bite

Some of the private rooms are available hereWe ended our meal with traditional red bean desserts and almond juice . Both dad and hubby is really full. My mum and myself still craving for the desserts. My mum suggested to put one spoon of the almond juice and pour it onto the red bean desserts. It turns out taste so good. Fresh and abundant supply of seafood at the restaurantBusiness set lunch that covers varieties of food

Special promotion ongoing for Abalone

Premium set that includes shark fin, bird nest and abalone set

Total additional charges is only for the tea and pickles. The tea is charged reasonably and for sure tea is the essential item that we need to order to go with dim sum in order to get a better digestion as it will helps to cleanse the excessive oil from those meaty dim sum.

My family enjoy the dim sum brunch and we are very satisfied with this deal.

Ah Yat Abalone Forum Restaurant

2nd Floor, Life Centre, No. 20,

Jalan Sultan Ismail, 50250 Kuala Lumpur.

Business Hours:

Mon - Sat: 11.30am - 03.00pm, 06.00pm - 10.30pm,

Sun & Holidays: 10:00am - 3:00pm 6:00pm - 10.30pm

Contact:

03-2166 3131

Facebook: Ah Yat Abalone Forum Restaurant

well, NYC's pizza is so well known that it is simply called by its namesake - new york-style pizza.so it was pretty weird but exciting when i had my first slice of new york-style pizza at mikey's original new york pizza that opened in telawi, bangsar a few months ago. the head pizza chef behind this initiative is chef andrew bellucci who is intensely passionate about the pie!enveloped by the exposed red brick walls, which were adorned by framed playbills and paraphernalia of the city that never sleeps, the decor was made complete by the chess floor tiles which were accentuated by the dark furniture including the high counter dining table that lined one of the walls.the semi-open kitchen that was separated by the glass display of the many big round discs of pizzas, occasionally became the stage for the kitchen staff - he tossed the pie dough up high as it is spun into the right thickness before being slathered with sauce and finally garnished with familiar toppings of cheese and meat. nine different pizza pies make up the menu with a selection of waffle fries named after parts of new york city along side the popular boneless buffalo chicken wings and hot heroes (sandwiches).[#protip] order and payment is made at the counter and they offer several upgrades with the purchase of pizza slices/hot heroes. you will be given a number in the form of a street sign of famed streets of the city to receive your order at the table.

pizzas :: classic new york pizza | this is the pizza that made new york famous. or is it the other way around? either way, our classic pie is the perfect blend of mozzarella cheese melted over our fresh tomato sauce, with a little bit of olive oil and finished at the end with a generous portion of grated grana padano cheese. fuggedaboutit! (rm8.88 per slice / rm59.88 for 18" pie)what better way than to have my first with the most famed - the classic new york pizza? it had all the essences that make a pizza - the pie crust, tomato sauce and abundance of cheese. the description pretty much says it all. it was also my first introduction to grana padano cheese and it donned similar sharp flavors as its counterpart, the parmigiano reggiano.the details: fold-able and maleable thin crust - the way it should be with some chewiness. good sharpness from the grana padano and the basic tomato sauce which i wished had some herbs to elevate its flavors to compliment the sprinkle of julienned fresh basil leaves. one thing i was hoping for was more of a pulling of the melted mozzarella cheese as i took bites for that satisfying cheesiness. overall, it had the foundation of a good pizza, which thankfully wasn't too greasy but there was definitely room for improvement.


waffle fries :: staten island | our seasoned waffle fries served with mikey's four signature sauces : blue cheese, rich brown gravy, smoked chili mayo and traditional heinz ketchup (rm 10.88)*step right up and pick your upgrade!*

- well, i did and picked what is behind door of upgrade #1: the waffle fries and a soft drink (it just gotta be coke) to make it all a complete pizza experience for an additional rm12.

i love waffle fries - like a lot. as long as it is done right.

this one was almost there. seasoned generously, the fries were slightly lacking in the crispy exterior department but was soft and fluffy inside - perfectly cooked through criss cross potato slices. if only the execution of the exterior matched the interior..the fun part was picking out which sauce was the flavor of the minute ;) to rank them based on preference would churn out the list to be: hearty and savory thickened gravy, the suprisingly well-balanced but mildly pungent blue cheese sauce, the tangy heinz ketchup (classic pairing) and finally the chili mayo which jolted me with its spicy kick that overpowered the potatoes.

boneless buffalo chicken wings | breaded, boneless wings are deep-fried and then coated with mikey's signature buffalo sauce and served with our house-made blue cheese dipping sauce, celery and carrots (rm 12.88){ ds } opted for upgrade #2 that bought her to a drink and a basket of boneless wings for an extra rm13. breaded with panko breadcrumbs to seal in the moisture of the chicken when deep fried, they were then doused in the slightly spicy and tangy (the hot sauce vinegar-y kind - think tabasco) buffalo sauce. one of the tastier buffalo sauces i've had here in malaysia.the bite-sized chicken pieces were - well, some were hits and some were misses - one of the two pieces that i've tried were slightly overdone and borderline dry. it was greasy which became very filling after more than a few pieces. however, it was compensated by the blue cheese dipping sauce.

the dipping sauce had bits of blue cheese running through it, which was delicious with the celery and carrot sticks and most certainly worked as the perfect pairing to the tangy buffalo sauce with its creamy, saltiness that ends with a subtle hint of bitterness. it even surprised me that i loved this blue cheese dipping sauce....

....i think it might be the start of something new ;)mikey's original new york pizza offers a lot of heart in its food offerings. a tasty attempt from chef andrew bellucci in bringing a piece of american favorite to the local food scene but some tweaking to get it perfect, although it already won half the battle with the use of quality ingredients; that also explains the slightly hefty price tag. so, it's worth giving it a shot while you are in the neighborhood and perhaps fold a slice to taste a piece of that new york charming culture here at mikey's.

for the full entry and more photos: it can be found at http://sians.blogspot.com/2014/09/mikeys-original-new-york-pizza.html