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sians
This is sians living in Kelana Jaya. I like to hang out in Kuala Lumpur City Center, Bangsar, Kelana Jaya. Japanese, Malaysian variety, French are my favorite cuisines. I also love Café, Restaurant, Street Food.
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Categories : Korean | Restaurant | BBQ


it is ranked 6th by korean tourism organization (kto) as one of the top 10 korean dishes.

its popularity in south korea is astounding, so much so that koreans consume the most of this beloved dish in the world, often needing to import in order satiate the cravings of the locals.

and its name is SAMGYEOPSAL{삼겹살}.

essentially thickly sliced pork belly {돼지고기}, the name is inspired by the three distinct alternating layers of fat and meat where it is literally translated to three 'sam'{삼}, layer 'gyeop' {겹}, meat 'sal' {살}. typically uncured, not seasoned and not marinated, samgyeopsal is a barbecue dish {고기구이} where the meat is grilled over the charcoal grill or in this case, flat cast iron griddle over gas stove. this allows the meat to shine in its true essence and the 'seasoning' comes after the cooking.

 
located in solaris mon't kiara, the restaurant replicated its flagship store's decor in south korea including the eye catching cute-sy little piggy table number that is hung just below the lamp. clean and simplistic, it starts with cement floors and wooden panels that lined the walls while the other half of the wall are ceiling high windows to allow the sunlight to illuminate the restaurant. there is one main dining area and also a few private rooms for bigger party of diners. practicality was reflected with the barrel-like stools with removable cushion that doubles as a bag storage and the utensils kept in the drawers at the table.

 

 

 

 
like samgyeopsal, palsaik's name has meaning rooted within; 'pal'{팔} is eight while 'saek' {색} translates to color - the signature dish: the fresh pork belly {생삼겹살} marinated in eight sauces - ginseng {인사}, wine {와인}, pine needles {솔잎}, garlic {마늘}, herb {허브}, curry {커리}, soy bean paste {된장} and hot pepper sauce {고추장}.

 
8color set {팔색한상} | palsaik pork belly which is not only good for your health but also tasty, seasoned with 8 different ingredients - set for 3~4 persons; set + seafood soup + vegetables (rm 112)

{건강에 좋고 맛도 좋은 여덟가지 색깔 스페셜하게 즐기는 팔색삼겹살}

 

 
the seafood stew - a clear broth with mixed vegetables, tofu and seafood of crab, shrimp, mussels, clams and squid in a shallow metal hot pot that turns fiery red as the soup simmers to a bubble. the soup (is also refillable!) was spicy with mild seasoning but didn't manage to extract the flavors of the fresh seafood into the soup without overcooking the shellfish.

 

 

 
(p.s. the daikon cube on the stick is not edible but instead is used to clean the flat griddle of grease throughout the cooking process)

 

 
the grilling was done with two batches where the first four strips were marinated in the lighter sauces followed by the stronger flavors.

 

 
while the first four strips were grilled to perfection, they are stacked aside while the rest of the pork belly were placed on the griddle.

 

 
each strip of the samgyeopsal had its own subtle differences and wore the flavors as you would expect them to.

the strips of pork belly had a good fat to meat ratio making them succulent and meaty simultaneously as the warm tart and mildly spicy kimchi contrasted the cool raw vegetables and the rounded saltiness of the soy bean paste. my favorite has got to be the soy bean paste, garlic and the hot pepper sauce for the occasional heat. more importantly, discerning the eight different nuances in flavors that tickled the five elements of taste in one meal has made this a rather special samgyeopsal experience.

side dishes :: cheese stir fried rice {치즈복음밥} (rm15)

with the five of us sharing the meal, we added an order of rice to fill our hungry bellies, which was prepared at the table by the staff. in similar fashion as 'dalkgalbi' {닭갈비}, as we have consumed the seafood broth to a minimal amount, the broth will be mixed with the leftover kimchi from the griddle which would become the base for the fried rice.

 

 

 
it was simple and quick by adding sesame leaves for the punch of herbaceous brightness to counter the mild spiciness of stock absorbed by the rice, mild saltiness from the seaweed and finished the creamy meltiness of the cheese. it was a a pretty tasty encounter although my personal preference would be to add a small spoonful of hot pepper sauce!

 
palsaik korean bbq restaurant offers something slightly different from its counterparts. while i would have had a happier belly if they served a few more side dishes {반찬} (including the spicy green onion salad which is surprisingly enjoyed in seoul {파절이} - a perfect accompaniment), the concept of samgyeopsal marinated in eight different sauces that deliciously seduces the taste buds in a mild manner had won me over. although the menu is very limited, it is worth trying out at least once with family/friends who crave for pork belly goodness with a twist! smile

[#protip: as with other korean grill restaurants, you will come out smelling like korean bbq! dress lightly since it will be warm with all the grills on the go!]

 

 
Supplementary Information:
for full entry and more pictures: http://sians.blogspot.com/2014/12/palsaik-korean-bbq-at-solaris-mont-kiara.htm
 
Recommended Dish(es):  samgyeopsal
 
Other Ratings:
Taste
 3  |  
Environment
 3  |  
Service
 2  |  
Clean
 4  |  
Value for Money
 3

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sanuki udon at taman desa OK Nov 17, 2014   
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Categories : Japanese | Restaurant | Ramen/Udon/Soba

 
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.

 
Supplementary Information:
full entry can be found : http://sians.blogspot.com/2014/11/sanuki-udon-at-taman-desa.html
 
Other Ratings:
Taste
 3  |  
Environment
 2  |  
Service
 3  |  
Clean
 2  |  
Value for Money
 5

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Categories : Japanese | Restaurant | Noodles | Fine Dining


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 ;)

 
Supplementary Information:
full blog entry can be found here: http://sians.blogspot.com/2014/10/marutama-ra-men.html
 
Other Ratings:
Taste
 3  |  
Environment
 2  |  
Service
 3  |  
Clean
 4  |  
Value for Money
 3

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BEAM cafe OK Sep 27, 2014   
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Categories : Western variety | Café | Desserts



one of the relatively newcomer that opened in july is beam cafe, located in bandar sri damansara, which is a little ways away past one utama shopping mall on the ldp heading to damansara. unfortunately, the rain decided to 'rain on my parade' as i was hoping for the beautiful stream of dusk light to illuminate my photos with a lovely flair.

 

 
capitalizing on the vast space and high ceiling, the cafe is dressed in a industrial chic decor with its main hues of cement grey walls, black detailing of the inner structures that contrasted with the home-y rustic wooden furniture, exposed red brick walls and several potted plants to bring that punch of needed color to the cafe. the walls were adorned with whimsical art pieces, which breathed a special charm to the place.

oh, how i crave for natural lighting for my photos.

 

 
the space was oddly cozy.. one that i wouldn't mind spending hours in. my favorite features have got to be the lights fixtures and the coffee-related one-of-a-kind hand drawn graffiti/ art pieces..

 

 

 
it was not difficult to see where beam cafe's passion and respect lie - the coffee. elegant coffee machines flaunted themselves on the shelves that line the walls and a couple of tables. red coffee roasters revealed themselves grandiosely on the second floor. a centerpiece table where the barista offers hand-brewed or by siphon technique (love!) in brewing freshly ground, aromatic blend of coffee beans.

 

 

 

 

 

 
[#protip] pick a table and once you have your chosen table number, order and pay for your food&drinks at the counter. the drinks list on the blackboard at the back of the counter is only a fraction of what they have offer - a complete menu book can be found at the counter.

[#protip] oh btw, it's cash only!

 

 

 
from its limited offerings of entrees (four variations of both panini and salad - that's eight to choose from) on top of the many options of sweet pastries and local kuih, we opted share one of each with a nice cuppa joe for me and a cup of hot chocolate for {mh} to drown the rainy blues away.

 
ang mo pattern | latte (rm 11)

 
i always crave for caffeine especially in a cafe that pays meticulous attention to its coffee conception. the best way for a coffee taste test is the basic espresso+milk combination - the latte. crowned with a lovely foam art, that familiar coffee aroma wasn't prominent but the first sip more than compensated for that. the temperature was just right, the bitter undertones of the espresso lingered with the creaminess of the milk. smooth finish. a well done cup of latte which i would rank as one of my favorites after its counterparts from espressamente illy and azzurro.

hot picks | hot chocolate (rm 12)

 
this was worthy of a cheer-me-upper for {mh}, which was depicted accurately by its foam art in the form of a heart. her thoughts on the cocoa goodness was "the chocolate drink was quite nice. very rich." so if comforting sweetness is what you're looking for as a pick-me-up booster for the day, this might be the beverage for the job. ;)

panini | roast chicken panini (rm 18)

 
it was a panini kinda day. well, more precisely, we were both starving and craving for carbs to hit that hungry spot. toasty sandwich, served with a side salad of tossed greens in a rather thick italian dressing. a little lighter on the vinaigrette would have done the salad a whole lot more justice but i really liked the mix of the peppery arugula (it's called rockets here) to contrast that burst of sweetness from the sweet cherry tomatoes. the potatoes were seasoned - cooked through perfectly but slightly chilled.

 
if i had to describe the panini in three words - chicken pizza sandwich.

with slices of roasted chicken with more than a handful of julienned raw onion + green bell pepper, the usual suspects of tomato slices and lettuce, glued together with a generous amount of perfectly melted mozzarella cheese, sandwiched in between perfectly toasted bread.

 
simple and light on flavor but seasoned aplenty while featuring the individual components in a wonderful manner. the chicken was almost borderline dry but i loved the melted cheese that came to the rescue, done just right where the melted cheese pulled satisfyingly as i took bites. a great play on the textures although i am not a huge fan of raw onions - but granted that is really a personal preference.

salad | japanese seafood salad (rm 18)

 
we were very much looking forward to the salad - we are suckers for seafood, after all - especially after a successful session with the panini. a mixed seafood bounty of shrimp, flaky cooked tuna and scallops with edamame to complete this japanese-inspired salad, rested atop a bed of coleslaw...

"wait...wha.."

-- yes. coleslaw. tossed in a creamy sesame dressing.

the coleslaw threw me off -- like, a lot.

i suppose it's probably because coleslaw wouldn't be the first thing that come to mind when i think of japanese salad.

 
this salad rendition was disappointing after a promising start with the panini. the main stars of the salad - the seafood - could have benefited from slightly less cooking time and a tad more salt/seasoning, which was resonated throughout the muted/mild flavors of the rest of the salad. we agreed we would have been happier with another order of panini to be shared.

 
with its coffee in the spotlight, BEAM - which is actually the abbreviation for 'bean expedition at manufactory' - displays such love and respect for every stage of their coffee masterpieces creation. and while i haven't tried their sweet offerings, i have read that 'when tea meets coffee' seemed to reign as the crowd favorite. in all, it's a great place to get your caffeine fix.

while you're at it, consider getting a panini too ;)


more details and pictures check it out at: http://sians.blogspot.com/2014/09/beam-cafe.html
Supplementary Information:
cash only. check out the #protip
 
Recommended Dish(es):  roast chicken panini
 
Date of Visit: Sep 20, 2014 

Other Ratings:
Taste
 3  |  
Environment
 5  |  
Service
 3  |  
Clean
 3  |  
Value for Money
 3

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mikey's original new york pizza OK Sep 08, 2014   
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Categories : Western variety | Restaurant | Pizza/Pasta

well, NYC's pizza is so well known that it is simply called by its namesake - new york-style pizza.
mikey's original new york pizza

mikey's original new york 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!
exposed red brick walls with paraphernalias

exposed red brick walls with paraphernalias

 
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).
menu of pizza

menu of pizza

 
glass display of pizzas

glass display of pizzas

 
[#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.
our meal spread

our meal spread

 


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.
classic new york slice folded

classic new york slice folded

 
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)
waffle fries - with 4 sauces

waffle fries - with 4 sauces

 
*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..
inside of waffle fries

inside of waffle fries

 
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)
buffalo boneless chicken wings

buffalo boneless chicken wings

 
{ 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 ;)
#mikeyspizza

#mikeyspizza

 
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
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 5  |  
Value for Money
 2

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