i love that my dad's hometown is penang island - the home of awesome and yummiest local delicacies in malaysia.

one of the greatest thing is the opportunity to visit the island of 'you-can-find-the-best-food-anytime-and-anywhere' with the family almost every year and to top it off, at a reasonable price. definitely one of the many reasons why i grew up becoming a foodie.

if you're craving some penang love, penang road famous teochew chendul opened a franchise in klang valley, more specifically paradigm mall just last weekend so you can get a snippet of the soul of penang here in petaling jaya.seating is limited since it is confined within a petite shop on the lower ground. i adored the simple decor that reflected an updated version old school coffee shop that you would find in penang - adorning multiple shades of green, rustic brown and grey and i loved that it was clean!

a few of our familiar cuisines made an appearance on their menu and a couple of classics with their personal twists. there was one unfamiliar one that even my dad has not heard of - kuang jiang apparently is a teochew dish of fried slices of yam, which we skipped this time around.

teochew delights :: assam laksa (rm 7.90)

assam laksa, arguably the most famous hawker food in penang is one item that cannot be missed while in penang and i was interested in tasting how this compared. the broth was clear and light on flavor with a good balance of tamarind tartness countered by slight sweetness, and light on the spiciness with an herbaceous infusion of aromatic ginger flower (bunga kantan). the dark shrimp paste (heh ko) accentuated the flavors of the broth.the nicely cooked noodles were topped with some freshly sliced raw onions, pineapple and lettuce. the mint imparted a minty freshness in the soup. i definitely needed an extra spoonful of shrimp paste, which intensified the taste of the broth that was slightly too light. however, the amount of fish was so scarce that i had trouble finding any fish meat.

teochew delights :: penang curry mee {noodles} (rm 7.90)unlike the rich and creamy curry noodles found elsewhere in malaysia, penang curry noodles has a lighter milky broth. served with a spoonful of chili paste, the broth is mixed completely with the paste to complete the flavor profile. digging into the milky broth, there were other hidden treasures of fresh perfectly cooked seafood consisting of fresh shrimps, cuttlefish and cockles on top of the tofu puffs.the broth in this bowl of yumminess was light, milky with a good balance of heat with a very slight hint of sweetness. the great part is that it isn't as creamy nor heavy nor greasy from the coconut milk and chili oil - which is difficult to find anywhere else. i have to admit the serving size is small for the price.

teochew delights :: rojak (rm 6.90)

this shack serves a lot of my favorite local cuisines including rojak buah which is a malaysian version of a fruit salad of jicama, pineapple, unripen mango and fresh cucumber (it's lacking the unripen papaya) with a shrimp paste dressing. the different textures married with the variety of flavors that flirt with the taste buds makes this an apt representative of the different cultures in malaysia jumbled into one harmoniously. the dressing typically consists of water, shrimp paste, chili, lime juice and sugar. i was slightly disappointed when it was missing the crispy rice flour cracker that i was looking forward to - probably the best part of rojak buah and was compensated by tofu puffs and slices of brown squid. however, i have to admit that the tofu puffs were ideal to absorb the delicious umami with caramel-like quality dressing with some heat mellowed by the slight sweetness contrasted by the end note of undertone bitterness. my mom agreed it was yummy and guessed the secret ingredient was palm sugar to replace the sugar to elevated it to another level.

teochew chendul :: original (rm 4.90)the namesake of the food joint - the original teochew chendul. my dad spoke to the staff and we were astonished that the cendol was specifically delivered all the way from penang, every morning at 5am. the cendol itself only had faint whispers of pandan but texturally, this was made just right. the shaved ice keeps this dessert chilled, perfect for the warm days, where we are treated to a delicate balance of caramel sweetness complemented by the smooth, creaminess of the coconut milk.

a lovely level of sweetness but the elements of palm sugar (aka gula melaka) and slightly diluted coconut milk resulted to the flavors being a little muted. the price might have doubled against the original one at my dad's hometown, but so is the serving size.

with the flavors profile that almost rivals its counterparts at their place of origin, penang road famous teochew chendul is a worthy cure for your penang delicacies cravings right here in klang valley, just with a heftier price tag.

i have a new dessert obsession.

my first taste was about three months ago when they opened their third franchise at paradigm. and i've been more there than just a handful of times.

a couple of signs that it's turning into an addiction :
o1. when your sister tells you that you're obsessed or...
o2. when you're there almost weekly or....
o3. when the staff at the cafe begins to recognize who you are ><

okay, i have to confess. i've once been there three days in a row before. lola japanese patisserie that is baking up a storm in malaysia, cafe komugi {こむぎ} is quickly becoming my tasty obsession - i wanted to try most of what they can offer. komugi simply means "wheat" in japanese. just like its name, the decor of the cafe leans towards minimalist - no flairs, just clean simplicity with an injection of japanese influence. the two decor pieces that caught my attention were the artistic chairs and multicolored tiled floor.

the menu ranges from sandwiches, salads, pizzas to noodles.
let's start with their freshly prepared dishes straight from the kitchen.

komugi pasta {こむぎパスタ} :: wafu mentai spaghetti (rm 22.90)served in a asymmetrical bowl, it was as what the staff has described it to me - spaghetti coated in a cream sauce with salmon roe, served with shrimp and topped with nori. what they failed to tell me was that it was going to be too creamy - too being the understatement.

the pasta was cooked slightly overdone but it was seasoned well. however the monotonous flavor on top it being too creamy (yes, i've mentioned it twice already) without anything to cut through the richness. to the point that when {wy} had a bite, she joked that perhaps the chef had a lot of heavy cream lying around about to expire that they've decided to use it all in this dish which i was progressively inclined to agree... lol.

sandwich {サンドイッチ} :: smoked salmon open face (rm 22.90)after what i might have called a disappointing choice with the spaghetti, i had set my eyes on their sandwiches and the smoked salmon caught my eye. i figured i would have better luck with a sandwich since they were a cafe and japanese at that - so raw salmon should be great too. my assumptions had some truth in it - it sorta fell short of my expectations.

two slices of smoked and cured salmon lies on a bed of lettuce that rests on a crusty bread which was too lightly toasted (almost tasted like they didn't). a squeeze of lemon resonated with the briny burst of tartness from the capers which are paired classically with smoked salmon. however, the salmon itself was not the freshest confirmed by the lackluster color of the fish - the fishiness was echoed in each bite. the dressing on the salad was surprisingly yummy with a sweet tangy-ness to it yet creamy - actually come to think of of it..tasted a lot like thousand island dressing.

omelette {オムレツ} :: omelette with sausage (rm 13.90)omelette was probably one of the more successful savory entrees they serve. {cyh} offered a taste from his plate and from the sneak peek i had from that bite was fluffy, wonderfully seasoned omelette. it wasn't outstanding but it was an enjoyable meal for {cyh} although the serving size could have been a lot bigger since it barely filled him up.

let's switch gears and move over to my favorites here - pastries and cakes {ペストリー & ケーキ} but first : bread/pastries

bread :: mini choc croissant | (rm 1.20)probably one of my favorite breads they have from their many selections. a lovely petite bite size treat, i feel slightly less guilty since the size is somewhat miniature. the flaky, slightly sweetened caramelized crust of the croissant protects the layers of soft, buttery, doughy inside wrapping around the dark chocolate center. just a nice sweetness with occasional dark chocolate burst of flavors. ideal for a quick chocolate and buttery bread fix.

slice cakes :: mille crepe {ミルクレープ} | (rm 7.50)this was my introduction to komugi pastries and cakes for the first visit to the cafe - a momentous point to my quick attraction to komugi's sweet creations. the expertly made thin layers of crepe were soft while holding its integrity with the evenly balanced amount of the sweet cream in between each layers. surprisingly though, the bottom layer is a soft vanilla sponge cake layer to offer some textural difference and intensity in flavors. one pet peeve though was my subsequent tries of this dessert has yet to shine as my first and often find the cake slightly dry towards the evening.

tart :: hokkaido cheese tart {北海道チーズ} | (rm 6.90)

mixed reviews for this cheese dessert variation. i am for the dessert while {chy} thought otherwise. if i were to describe the dessert by virtue of other desserts -the crust was of the shortbread cookie buttery and crumbly sweetness and the filling reminded me of a key lime pie but mellowed by the sweetness and creaminess of the cheese. definite a significant punch of acidity of the lemon zestiness from the smooth cheese filling, sprinkled with powdered sugar and topped with a fresh raspberry. hidden between the cheese filling and the crust was a thin layer of reduced raspberry sauce lining the inner pie tart crust but it didn't do much for the tart.

on the flip side, {cyh} reckoned that the tartness was a bit much and the raspberry sauce reduction tasted a wee bit artificial. so it was a cross in his books.

cake :: hanjuku cheese {半熟チーズ} | this delicious masterpiece is made with select cream cheese, eggs and other surprisingly simple ingredients brought together by a secret recipe (rm 3.50)

i've save the best for last - this is the one thing that keeps me coming back to cafe komugi. my message to the brilliant mind who created the komugi signature hanjuku cheese : chef furuta yoshikatsu {古田 圭克} - thank you. this pastry can be interchangeably called half baked cheese because half baked in japanese is hanjuku. there are two variation - the original and the chocolate counterpart.the original hanjuku cheese has ranked on my all time favorite dessert list - a signature dessert by komugi for the right reasons. what makes it so special is the fact of the lightness and airiness that results to a creamy, lightly cheesy, fluffy, melt-in-your-mouth experience with the lovely amount of sweetness that leaves a honey end note on your tongue. to give it a minor textural difference is a layer of vanilla sponge cake that echoed the softness of cheese itself. simplicity as its best and i could eat a couple of these if not for my guilty conscience. lol

non the other hand, the chocolate half baked cheese pales in comparison. the balance of the sweetness is slightly off and it was more of a dark chocolate pudding like consistency. don't get me wrong, it tastes alright but just not the same caliber as its original counterpart.

for more detailed reviews, you can find it here : http://sians.blogspot.com/2013/08/cafe-komugi.html

{to eat is to love}

my first ben's experience was dinner in conjunction of new year's eve at their franchise in pavilion and it made a surprisingly positive impression. the decor mimics the ambiance of a cozy apartment with soft lights and wooden window panels covering one side of the wall. the other wall is adorned by black&white photography depicting people, love, friendships and relationships. each ben's decor is slight different where one might be cozier than the other but revolves around the same theme.p.s. pictures in this entry are from different visits.at the tables, there are conversation starters that prompt diners to think of what ifs and ponder about their cooking skills. so if you ever run out of things to talk about, it's a good catalyst to initiate a new topic of conversation.their menu was an interesting mix of local cuisines to italian, new american and mediterranean to name a few. it was a melting pot of different cultures on a single menu.

frosties & coolers :: watermelon lychee (rm 9.90)a warm sunny day often calls for a cool, refreshing drink - exactly what this drink fulfilled. slightly sweet, fresh watermelon blended in ice and incorporating the floral notes of lychee which finally ends with the freshness of the mint.it was just sweet enough but what i liked about it was the fact that the three ingredients fused well together but at the same time, i could still taste the distinct flavors of each. overall, a lovely drink.

nibbles :: crispy fried calamari | with tartare sauce and lemon wedge (rm 16.90)true to its description, they got everything done right to a T. served freshly fried, the crispy calamari was cooked perfectly without it being chewy which is always a plus in my book. slightly oily, the lemon wedge was a needed touch to cut through the oil while the tartare sauce was creamy and slightly tart. what struck me for this dish was the spices in the batter of the calamari was reminiscent of murukku. i can't help but to think of the south indian savory snack with each bite as the batter detaches from the calamari ring occasionally.

pasta :: beef lasagna | layers of pasta, minced beef bolognese & cheese, baked till golden (rm 18.90){mw} had the beef lasagna, which has always been her go-to dish. very cheesy and a huge chunk made out of layers of pasta and beef, it is served with a side of salad. from the one bite that i tried, it tasted alright but the sauce lacked the depth that could have brought this dish to life. a dash of salt and a sprinkle of fresh herbs for another added note to the flavor party.

pasta :: crabmeat linguine puttanesca | robust tomato sauce flavored with anchovies, capers & chili flakes (rm 25.90){mw} had dish envy when my order came to our table. i've always loved my seafood and the combination of crabmeat, capers and tomatoes with anchovies just sounded irresistible.plump, sweet and slightly tart cherry tomatoes crowned the dish while the al dente pasta was coated with the savory, sweet yet tart sauce that ended with a subtle spicy note, which thankfully didn't linger on the tongue. all of that are married with the natural sweetness of the fresh crab meat.

the occasional bites with capers introduced burst of briny saltiness that echoed the anchovies in the sauce. the balance of all the flavors orchestrated a symphony, pleasing to the taste buds. however, it was missing one ingredient that makes it puttanesca - black olives which would have lent another dimension of flavor. regardless, this pasta dish was a delight and it became a quick favorite.

my multiple visits to ben's has seen me try other menu items including
o1. coffees :: latte (rm 7.90)
one of the better ones i've had. a lot better than ones from starbucks but far from rivaling my favorite from espressamente illy. creamy, bitter but lacking that light tart note in the end.

o2. desserts :: chocolate truffle torte | served with a glass of icy cold milk (rm 11.90)
as i took my first bite, all i could think of was how many BARS of chocolate were melted into cream and made into a cake. decadent doesn't even begin to describe it and rich is an understatement. it was too sweet and the icy cold milk was definitely a must. the glass of milk was far too small for the amount of chocolate the torte forces us to consume.

o3. nibbles :: pandan chicken wing (rm 9.90)
the dish was basically three chicken wings (cut into 2 pieces giving six) and was seasoned a bit too well - basically, salty. the chicken was still moist and the pandan flavor was subtle which was a nice touch.

for a more photos and detailed review, check it out at http://sians.blogspot.com/2013/07/bens-by-big.html

since i am a creature of habit, i enjoy the warm coffee offerings immensely even though the weather here is hot & humid... so evidently, i tend to gravitate to things that i know are awesomely yummylicious.

that's probably also the reason behind the inevitable sighting of me making a beeline towards espressamente illy so often for a glass of addictive caffeine loaded creaminess it's currently reigning as my favorite coffee place to go. caffeine cravings? give espressamente illy a shot and maybe you'd find your favorite cuppa joe here

read more about it here :: http://sians.blogspot.com/2013/01/espressamente-illy.html

with a name such as three little pigs and the big bad wolf, you just HAVE to wolf down some pigs yourself.

with a combination of rustic and modern contemporary decor taking on the minimalist approach, it suits the concept it was going for.

a couple of dishes that was tried were : the wolf's favorite, i am so hungry i could eat a wolf, baked meatlovers penne, eggs benedict, eggs royale, spiced wedges and chocolate caramel cake.

while there are work to be done, the restaurants shows promise with the flavors of dishes headed in the right direction.

more details read it here :: http://sians.blogspot.com/2013/01/three-little-pigs-big-bad-wolf.html