"beloved thai dish --
a secret ingredient;
boat noodles, it's called"

boat noodles has sailed from the 'land of smiles' and landed at kuala lumpur since earlier this year. about a month ago, {jl} asked me to check out a new boat noodles that his friend opened in kuchai lama -- the kuay tiew reua boat noodles.i am a stranger to boat noodles prior to the first of of its kind that opened in damansara perdana, bringing that thai love that originated from the days when the kingdom's capitol was ayutthaya and the country was still connected by canals. ก๋วยเตี๋ยวเรือ or guai dtiaw rua is a classic thai cuisine where the boats pulled up to the shore to serve soup to people who savored them on the banks of the canal. on present day, this beloved warm bowls of comforting noodles are also sold at urban floating markets. resonating its rich history of origin, the richness of the broth is attributed to the addition of a (or perhaps, not-so-) secret ingredient.kuay tiew reua boat noodles is a petite shop nestled in the commercial row in kuchai entrepreneur's park. its decor was oddly reminiscent of the local food shops that i had seen or eaten at during my visits to thailand -- minimal decoration on the orange walls that contrasted the monochrome tables and chairs. you can find the cook in action as he dished out petite bowls and bowls of noodles in the open kitchen at the back of the shop.despite the rainy evening, the queue outside the door was not surprising. after waiting in line for about 5-10 minutes as we were willing for our turn to come by very soon, much to our horror and disbelief, a staff placed a 'sold out' sign at the entrance! i almost over-reacted! >.< before they explained that they were still accommodating those who were already in line. phew, that was close!the menu was simple: there is a total of six noodle options. soup or dry versions where you can pick your options of noodles: thai rice noodles, vermicelli or glass noodles. not knowing how many bowls would take to satiate the hunger without stuffing ourselves silly, we started with five bowls each.a few things: closed on mondays, it's cash only, no take away's, crispy pork rinds for extra texture are sold at the counter and waiting is inevitable. because it sure felt that our waiting moved from the queue at the entrance to the tables -- it took a pretty long time before the many bowls of noodles finally invaded our table.with all the usual thai fixin's, it was customary to enhance the flavor of the noodles with the addition sugar, fish sauce, or the variations of chilli condiments - spicy chili oil, toasted chili flakes, spicy green chili in vinegar. or you can even combine them all in a ratio if are a daredevil of all things spicy. in other words, you can customize the noodles till your taste bud's content!between the soup and the dry versions, my vote of preference goes to the former. its stock was (here it is, the secret ingredient!) porcine blood-thickened giving it a nice depth and thin richness as its savoriness danced with the mild fragrance of the spices. it reminded me of vietnamese pho but with a very subtle hint of complexity. its mildness of flavor was probably to accommodate the addition of fixin's if you like it spicier, sweeter or saltier. the delightful pork meatball was moist and most of the pork slices were succulent. the fried garlic was a brilliant inclusion to bring another dimension to the flavor profile. the dry version was less inspiring since it didn't quite possess that familiar thai flavors distinction.overall, this bowl of noodles was pretty tasty and the condiments are a must. i think i found my favorite combination of all varieties that we've tried: thai rice noodles in soup, a dash of fish sauce and a spoonful of vinegar-y chopped green chilies -- savory, vaguely sour and spicy. as we were working on our fourth bowl, we begun to think that five bowls per person were maybe one bowl too many. each portion was surprisingly filling although it looked deceivingly small. i had to admit that the long wait harbored some frustration that somewhat put a dent into the whole experience.although i've never tried the boat noodles before in its country of origin, this pretty tasty offering from kuey tiaw reua boat noodles prepared by a thai local was enough to convince me to be on the look out for this beloved canal street food the next time i go on vacation to bangkok. just be prepared to do some waiting since crowds are probably steadily flocking towards these boat noodles as the novelty still runs high.for full post and photos you can check it out at: http://sians.blogspot.com/2014/08/kuay-tiew-reua-boat-noodles.html

ori-udon. highlighting the flavored sanuki {さぬき} udon, ori-udon collaborated with the renowned udon expert, fujimoto-san of sanuki udon in taman desa in paying tribute to the noodles that is characterized by its square shape and flat edges.located on the lower ground floor in the mid valley gardens mall, the noodle shack sits right next to cold storage. its decor has taken a liking to the modern wood theme as it mimics the interior of noodle shacks in japan. coupled with the open dining area with an open kitchen, it creates a more casual and relaxed ambiance.there wasn't any waiting for seats since it was without a crowd attributed by the fact that it was still early for dinner. the menu was predominantly udon and with sides of tempura/karaage as well as kushiage {串揚げ} or deep fried skewers for your choosing.

fresh handmade udon - soup :: niku beef udon (rm 9.9o)swimming in clear warm broth, the udon were crowned with thin slices of beef which were slightly under-seasoned but overdone, which was a tad disappointing. the yolk from the soft cooked eggs dispersed its richness throughout the soup as i pierced the chopsticks into the yolk. the soup had a simple, clean flavor profile that allowed the noodles to shine but i thought i detected a slight hint of ginger in the soup. the freshly handmade udon makes a difference with its springy, chewy texture that was pleasant. it was cooked el dente that granted lovely, satisfying slurp-fuls. i thought the soup needed more of a punch of flavor.

ori udon set menu :: set 4 - mentaiko + karaage + green tea (rm 13.9o)served with a dollop of the coral colored yumminess, seaweed strips, a spoonful of mayonnaise and finally completed with a soft cooked egg.stirring all the ingredients together, the el dente noodles were coated with a thickened, rich sauce of mentaiko and mayonnaise, decorated with speckles of dark green from the seaweed. the mentaiko 'sauce' had a rich, salty, savory, subtly spicy, briny seafood flavor that created a celebration on my palate. it may not be for everyone though especially if they are not one for prominent flavors of the sea. personally, i have not eaten this version of yummy mentaiko udon before which i think is rather special.a side of fried chicken which was marinated in ginger, garlic and soy aka karaage { から揚げ} was served with teriyaki sauce sassed by hot japanese mustard. while the dark meat chicken remained juicy and moist, the coating could have been crispier and less greasy. the sauce is a saving grace that compensated for the chicken's shortcomings especially the hot japanese mustard that gives a kick similar to its traditional counterpart of wasabi coupled with the savory, tangyness but with a tinge of sweetness.

side dishes :: kakiage (rm 3)a basket of shredded vegetables, prepared tempura style. a combination of thinly shredded vegetables - which i guessed are carrots, onions and burdock root meant a natural sweetness, with the satisfaction of biting into the slightly crispy tempura shell that encased the soft inside. addictive, especially when dipped in the teriyaki-hot japanese mustard sauce.
however, the greasiness quickly became evident which may have attributed to the tempura shell being less crunchy. the flavors are nice but execution had some room for improvement.

for fans of green tea, rejoice because the tea (hot or cold) is refillable.ori udon has called mid valley gardens home since the end of 2o13 so it is a mystery that i haven't notice this quaint noodle shack until last week. the phrase "better late than never" aptly describes the discovery of ori udon because i foresee a follow up visit when the cravings strikes, especially for its mentaiko udon.

for the full post and more photographs, you can find it at http://sians.blogspot.com/2014/07/ori-udon.html

pickle & fig means two things for me.
o1. one of the listed top 2o must-try coffee places in kl visited by says.com.
o2. mission o3: brunch edition.pickle & fig's idea is simple - summarized in three words:
cafe. panini. smoothie.
and it was exactly that, plus some.
but where were the pickles and figs?minimalist is their approach to its industrial chic decor but was lacking accent pieces to bring completeness to its theme: in fact, slightly TOO minimalist/simplistic: a concrete space (both walls &amp; floor) + wooden pieces/furniture + cushioned benches with comfy pillows + industrial lighting pieces.our late morning brunch visit left us spoiled for seating options since it was a quiet morning for them. there were even a couple of patio seating if you fancy the warm ambiance outside. i quickly picked the one with the cushioned benches, which also gave me a great view of their huge artfully written chalkboard menu, that gave the space a punctuation of green and some character to the petite establishment - a contrast to the otherwise monotonous grey, black and wooden space.a selection of fruit smoothies dominated the chalkboard on top of choices of hot pressed panini, cold sandwiches and fresh salads. there were a couple of other snack bites and 2 "others" for those who are not in the mood for bread: traditional fish &amp; chips as well as carbonara pasta. its hearty and healthy selection of sandwiches was a lovely departure from the typical brunch cafes.
once you've selected food and beverages desired, head over to the counter to place your order. oh, it's cash terms only!it was only that after i've paid for my food that i realized there was a monthly specials menu next to the cash register, with po' boy occupying the top half - i wished i could have tried their rendition of the famous southern favorite from {rmc}'s home state, lousiana, to see if they could do the sub justice.
coffee :: latte (rm 8) & cappuccino (rm 8)
cappuccino for me, please!
sometimes, i like to ummm.. mix things up... hehe.
i know, latte and cappuccino are essentially the same with the exception of the thick layer of foam.lo and behold!
it was a pretty good rendition of the espresso + hot milk combination that resulted to a creamy cuppa with light bitterness of the espresso, which i enjoyed but towards the end of the sip, i pursed my lips from the deep bitterness of the foam that lingered unpleasantly for a short moment.
"sigh..so close."
even so, it was one of the better brews i've had.the intricate coffee art alongside the distinct layers of the coffee and foam held so much promise but {hr}'s comment: average.
cold gourmet sandwiches :: smoked salmon and cream cheese | smoked salmon, capers, chives cream cheese, lemon tarragon mayo and mixed greens on focaccia (rm19)to match its decor, pickle &amp; fig serve the sandwich on a metal sheet tray lined with wax paper, with sides of fried potato wedges and a tiny side salad. the side salad was leafs of lettuce tossed in a honey balsamic vinaigrette. to call it a full sandwich would be unrepresentative. a decent amount of fresh salmon slices, lightly cured when tasted on its own, smeared liberally with the tarragon mayo and sprinkled with briny capers.alas, 'twas was the day where the herb called tarragon that conquered and overpowered sandwich-ville with the spicy, sweet anise aroma that were much too stronger than the rest of the ingredients. the cream cheese was cowering behind the mayo that i couldn't taste much of the tangy cheese-like fullness. while the focaccia bread, well, i wish it took on a more chewy texture.
i have to commend the presence of the wedges, who came to the rescue and stole the show. {hr} seconded my views of this starch greatness. still warm in its crispy jacket, the potato wedges were cooked to perfection with the insides soft and seasoned aptly with salt, pepper and spices.
hot pressed panini :: rotkraut pastrami | beef pastrami, rotkraut, mozzarella, russian dressing, infused oil on wholemeal or white bread (rm 19)an interpretation of the classic reuben where its main ingredients are corned beef, swiss cheese, russian dressing and sauerkraut stacked between two slices of rye bread, the rotkraut pastrami mimicked with minor differences.the cheese was melted beautifully with toasted, crispy bread. i understood {hr}'s sentiments of the panini which was good but not close to being his favorite when he was sharing his reminiscence of the fantastic delicatessens in NYC and the abundance of the thinly shaved, smoked corned beef surpassed this local interpretation, at least twofold. {hr} would have loved a bit more zing, which was lacking in the rotkraut and smokiness of the meat in the sandwich too.
one of the drawbacks was the size of the sandwiches was barely enough to satiate our hungry bellies, something we were hoping for its price tag. perhaps the lunch crowd had a different view as they poured in and filled the cafe despite the slow start in the morning.
pickle & fig gathers and offers sandwich favorites with classic flavor pairings, both hot and cold. and the smoothies. and the coffee. just as they've promised.
and oh, yes. i am still searching for the pickles and the figs.
for more photos and other reviews: http://sians.blogspot.com/2014/05/pickle-fig-ttdi.html

frisky.
adj. energetic, lively, playful, high spirited.
frisky goat.
noun. bakery cafe.
"this is the story of 3 girls & one goat sharing the same passion...eat, drink, chill"a new addition to the ttdi neighborhood that started about two months ago.
a.k.a. sian's mission o2.
an intriguing name, indeed. at the mention of frisky goat, curiosity grips onto our interest. that and their promise of waffles and other brunch plates.
however, reading their 'about' section on their facebook page that says "3 girls and one goat", it got me wondering which particular goat?a very petite cafe, located right next to public bank. it pays ode to the rustic style with a modern farm chic accentuated by main hues of blue, white and black. the focus is the red brick wall, on which was interestingly adorned by picture frames of animated animal faces and ironically was missing the goat. its light fixtures danced perfectly with the theme in a loving manner which was also my favorites of the decor.there were also a few patio seating, if you arrive early enough or don't mind the humid heat.as it is a bakery as much as it is a cafe, a myriad of croissants and breads sat proudly displayed at the front of the store with the homemade dessert options just around the corner.
with a healthy amount of breakfast classics as well as lunch selections to choose from, i was there for one reason: waffles. i have had this weird obsession for waffles for a few months now - searching for the one to rival the best waffles i've ever had thus far from the publican in chicago.
and if you are here for the same reason as i do, the kitchen is closed from 3pm-6pm. be sure to be there prior to 3pm. and they are closed on mondays.
coffee & tea :: latte (rm 9) & twg's creme caramel tea (rm 9)i consider my brunch is incomplete without caffeine. basic and simple espresso & milk: latte. the coffee in general tasted alright with nuances of bitter notes at the end. still not close to the best i've had.if you like twg teas flavors, frisky goat has a collection of some interesting as well as classic tea flavors served with a pot of hot water; refillable as long as your tea leaves still impart enough flavor - perfect for the long conversations with friends. {mh} seemed to think her selection was just alright..
almost all day breakfast :: eggs saumon royale | seared salmon & poached egg over waffle, served with sauteed mushrooms, tomato hollandaise sauce & toast. (rm 21)
wafflesssssssssss. oooo!i was a bit skeptical on the whole savory waffles type of deal but i love myself a savory brunch plate. something was amiss about the dish - why were there toasts on my dish? with no butter nor jam. and what were i to do with it since there already is a waffle? carb overload? i think a lightly tossed green salad would have made more sense in adding the much needed color to the presentation and perhaps bring the dish to its full circle.
the waffle was lightly savory, stacked with a some vegetables and a nicely poached egg that lavished its rich yolk to the creamy hollandaise sauce which was slightly tart from the tomatoes; essentially, a creamy tomato sauce. the waffle itself reminded me of a cake-like texture but i was hoping a more airy within encased by a crisp shell.the seared salmon flaked effortlessly with retained juiciness but wished it had a crispy skin and a touch more salt. the mushroom was sauteed with a bit of garlic and salt although my personal preference would be a combination of different types of mushroom. however, all these ingredients combined in a bite did work together - not in an outstanding way but it was good.
almost all day breakfast :: salmon scramble | creamy scrambled eggs with smoked salmon, cherry tomatoes, salad & toasts (rm 17.9o)
when {mh} picked this out from the line up, i realized it was not a good day of salmons out there. lol. i loved the color splash from all the fresh ingredients.the smoked salmon was slightly over cured when eaten on its own but was ideal with the slightly under seasoned eggs, which was probably the whole intention. it was also strong on the smokiness for me, taking away the natural flavor of the fresh salmon but {mh} liked it better that way. the toasts on the other hand: she was left wondering if they deliberately had one toasted and one semi toasted - the perfectly toasted piece won her over while the salad left a bitter taste with the choices of greens that it made {mh} pushed it aside, untouched except for the cherry tomatoes.
frisky goat tries to create a culture of eat, drink, chill but the last seemed to be a challenge with hungry diners staring at my table that i could almost feel them willing us to pay the check so they could begin their own brunch session (in our case, we were seated almost next to the door). the staff were attentive and eager to help, which is a plus and despite there was a line waiting for table, they didn't pressure us to leave. the cafe has gathered quite a following that the petite sized shop is too small of a space to contain the number of diners that it could get a bit noisy for conversations.the cafe strives to bring innovation and creativity into some of their renditions of brunch classics, which is a welcoming change to the almost saturated cafe scene but i think it could go either ways based on the execution of their ideas. it is still probably worth trying to find your favorite brunch dish here.

for more photos: http://sians.blogspot.com/2014/04/frisky-goat-ttdi.html
 

ttdi.

hipster. but in a good way, of course.

it has become a trendy and popular rendezvous for new cafes to prove themselves with their brunch offerings and coffee.

in fact, the ideal hunting ground for a caffeine lover such as myself in search for THE perfect brunch.

let's call this mission o1.

quar/tet.

 

you might have guessed the reason behind the name but interestingly it represents four friends from different indie bands who came together to play a different kind of song - a quaint, charming cafe that serves brunch classics.

however, it was a challenge to find the cafe without a proper signboard to exclaim "you are here!" since i had to guess where it was based on gps. (please put one up - it will be good for the directionally-challenged)

perhaps the best clues to help with locating the cafe are:

one - look out for a black canopy; and
two - it is behind the row that faces the main road.

hopefully it will help you find the place a little easier....that and good luck! ;)in spirit of its name and true to its hipster neighborhood, the vintage-like contemporary and minimalist decor houses a collection of vinyl records and the record player spinning some almost forgotten tunes. in fact, the music corner was probably my favorite spot of the cafe that suggests a laid back ambiance that is suggested throughout the rest of the space with their choices of comfy furniture.

quar/tet manual: useful food purchasing tips.o1. the menu: its on every table - limited selection of the usual brunch suspects as well as some sandwiches. oh and bagel too.

o2. food and drinks are ordered at the counter and pre-paid (the sign asks nicely enough ;) ) and cash terms ONLY.o3. semi-self service. the drinks should be collected around the corner at the drink station where you have the power to choooooseee! sugar syrup, honey, vanilla sugar, cocoa! take your pick! and you can get complimentary water here too.

btw, food is delivered to your table....hence the semi-self service. drink - counter. food - table.o4. check out dessert on the way to your table so you would know if you should save some tummy space for some sweet endings after the meal.

the menu is limited that the handful of food offerings and drinks could all fit in a single page but there was a mix of sweet and savory brunch options.

the coffee department :: latte (rm 9)commonly this was my measuring stick to test the skills of the barista with the coffee. not bad but not my favorite. mainly overcame by bitterness. off to the next latte.

other beverages department :: iced chocolate (rm 10){mh}'s insight: very similar to local's cocoa drink - the milo and she would have preferred more richness in the chocolate.

the food department :: french toast | soaky eggy bread served with golden syrup and berries compote (rm 12)two pieces of white toasts in thick cut triangles, basked in the pool of golden sweetness and punctuations of red and deep blue hues from the berry mix of blueberries, raspberries and strawberries reduced in a sweet and tart compote and finished with the mandatory sprinkle of powdered sugar. the serving size was huge considering the price which is a plus point. it was as tempting as i remembered from my friend's instagram of the same french toast that induced immediate cravings - i just couldn't wait to dig into it.while some crispiness bordered the rest of the soft toast, as i cut into one of the edges revealed white insides of the bread. i was anticipating for an almost-bread pudding-like consistency in the middle so perhaps a longer soak in the sweetened egg mixture jacuzzi could have done a lot of good! the berry compote was borderline cloyingly sweet on its own but was a great accompaniment with the french toasts. even so, it was almost monotone that it left me seeking for the occasional contrasting exclamation in both flavor and texture. two triangles in and i was done - granted that the serving size was huge.

the food department :: eggs ben | turkey ham, poached eggs & hollandaise sauce (rm 15)presentation was simplistic..minimalist, if you will. it looked rather drab but sloppy on the huge, bare white plate, somewhat clunky. definitely could have used a side salad to bring some color and brightness to the dish to elevate the dish further with an injection of freshness. the under-seasoned eggs benedict was served in the most literal sense to its description on the menu on the too lightly toasted english muffin halves.the positive, the poached eggs were done beautifully with its rich bright yellow yolk
streaming down the layers of turkey ham and english muffin in the sexiest way. all the
ingredients were there but the dish itself was just mediocre.

quartet's comfortable, laid back ambiance and friendly staff stole the limelight at this brunch establishment. while it is awesome that the price tags are in the lower end compared to similar brunch counterparts, it was reflected in the basic and very classic intepretation of their menu items where a few tweaks in flavors profiling and execution could elevate the flavors to another level.