Moku is a Japanese grill (Yakitori) and Barbeque restaurant with a little fusion twist. Located in Oasis Square, it’s faily easy to spot as it is facing the main road. Parking here is pretty easy, and the restaurant itself looks positively inviting. Here, the ambiance is casual and relaxed, with friendly staff occasionally singing to the pop tunes they are playing (mostly 90s, which is actually quite awesome). You can see the kitchen clearly, which is another plus too if you like watching your food being cooked right in front of you.

The menu here is straightforward, with one page dedicated entirely to Yakitori (grilled things) and another page of ala carte dishes such as sashimi, salads, and Western dishes like Pork Burger and Pasta with Japanese twist. Of course, we were there for the Yakitori and those are the only things we ordered. The choices here a-plenty though, so be prepared to stuff yourself silly. One thing of note is that beers here are pretty reasonably priced, which is a bonus.The grilled Pork Neck was the first to arrive and we have high expectation for this. It didn’t disappoint, the meat was juicy, sufficiently tender with a slight chew which is so satisfying. A squeeze of lemon refreshes the taste and not much else needed to add (although a bit of chili padi won’t go astray). A+ for this.The Tsukune (Japanese Chicken Meatball) here is stuffed with Cheese, and served with a teriyaki sauce. It looks absolutely tantalizing and one cut into the meatball, the cheese oozes out like nobody’s business. The meat is sufficiently bouncy, and well-seasoned, pairing extremely well with cheese. This would probably be my favourite.We like eating strange parts and ordered the Chicken Gizzards and Bishop Nose (google if you don’t know what it is). The Gizzards, nicely crunchy and smoky, and bishop nose smooth with all that fat which melts in your mouth. Fabulous! There are few types of vegetables available and I went for the Okra (Ladies finger), which were grilled to perfection. The Shisamo (Pregnant Willow Leaf Fish) was bursting with roes, and eats perfectly with a squeeze of lemon.

All these were washed down with some Asahi and we walked out of the restaurant happy. Will return for sure.

East Corner in Puchong is a family style restaurant serving a variety of hawker food, and the main selling point would be the large variety of Sarawakian dishes they offer. This “kopitiam” is fairly easy to locate with its huge yellow signboard, and it’s usually not too difficult to get a table (if you can find parking in the first place, Bandar Puteri Puchong can be rather busy). The restaurant is spacious and looks relatively clean, and like many others they do hire foreign workers but fortunately all are pretty friendly and politely.Of course, being Sarawakian, we are compelled to try out our hometown dishes, so those were our only orders. The first stall on the left sells Kuching Kolok Mee (along with some other noodles dishes like Hakka Mee and Wantans) and that’s what I went for. The noodles look authentic with their signature curliness and the toppings include char siew, minced pork, choy sum, spring onion and fish cakes. There’s a distinct aroma from the pork lard and shallots, which warrants a thumbs up for authenticity. I’ve asked for some wantans to be added into the soup (usually comes without) and these were lovely soft with satisfying pork filling. One of the better kolok mee around Klang Valley.The Tomato Kueh Tiaw is something I’ve been eating growing up and it’s not an easy dish to get right. We want the gravy to be nice and thick with a balance of savoury note, sweetness and piquancy from the tomato, and East Corner has managed to achieve that, which is great. The toppings were some tender pieces of sliced pork, fish cake and choy sum. The kueh tiaw itself were smooth with plenty of wok hei, but just a tad overcooked so some parts were a little congealed. Overall a decent version which I wouldn’t mind having again.Fried Cooked Noodles (Chao Zhu Mian) is a foochow dish and the noodles are first fry, and then braised in a thick gravy. It’s a humble dish, but so comforting due to its umami flavour infused with that hint of smokiness. The toppings are almost the same as the Tomato kueh tiaw, and I truly enjoy the broth here, and am glad that we can now get decent Chao Zhu Mian nearby.They also have a Big Prawn version of the Fried Cooked Noodles which is extra decadent. You can see the nice red hue of the prawn stock and it’s sweet and heady. The prawns are however not much to shout about as they are a little difficult to peel. But if you like Prawn noodles, you’ll definitely enjoy this broth better.

It’s nice to see a lot of Vietnamese restaurants popping up in Klang Valley as it’s one of my favourite cuisines. Kafe Vietnam Express is located in Berjaya Times Square, right next to the very popular Boat Noodles. Its original outlet is in Puchong and has a pretty strong following. It really should have more business as the food here is pretty authentic. The café looks very new, with tables inside and also outside which are more inviting due to brighter lights. The ambiance here is casual and relaxed and the waitress who served us was pretty friendly, though we were the only patrons when we dined so of course she was very efficient.The menu here is sizable with many Vietnamese classics. It was difficult to make a decision but we went for our favourite dishes to gauge the place. First, we had the Rice paper roll for starters. Stuffed with fresh prawns, lettuce, spring onion, rice vermicelli and nicely folded, these are as satisfying as they look, with the lovely textural contrast when you bite into it. The accompanying sauce is quite interesting too, I detect some hoisin, fish sauce, shallots, some powerful chili and also peanuts; pairing really well with the rolls.The other half went for the Rice vermicelli bowl with fried spring rolls. Topped with some cucumber, lettuce, bean sprouts, pickled carrot and daikon, and basil; you’ll need to pour in the Nuoc Cham (which is a mix of lime, fish sauce, sugar, chili) and mix everything together and then enjoy. The noodles absorb the delicious umami sauce and works really well with all that crunchy toppings. It’s light, refreshing and strongly appetizing.I of course went for my favourite: Com Tam, which means Broken Rice with Grilled Pork Chop and a variety of sides. Broken Rice means broken up rice grains and is a cheaper alternative to normal rice, though I suspect these are not really Com Tam, some grains do appear broken. Either way, let’s concentrate on the sides. The grilled pork chop is absolutely perfect, nicely seasoned and went so well with the rice. There’s also a piece of steamed meatloaf, which has a mixture of pork, wood ear fungus, thin rice vermicelli thread and egg; and this also deserves an A+ for authenticity. The pickles (carrot and daikon) are essential for the crunch and piquancy, and the fried sunny side up just complete the experience. We are glad to have found this restaurant and I’ll be coming back for sure for the Com Tam.

Sang Nyuk Mee, or 生肉面 in Chinese), is an iconic food of Sabah. In literal translation, Sang Nyuk Mee means Raw Pork Noodles. Now before you get squeamish, it actually refers to the tender, fresh, smooth meat slices served in soup. Originated from Tawau in 1970s, it's now popular enough you can find it everywhere in Sabah. And if that's not enough, we can even find it in Klang Valley now too, to cater the Sabahans who miss hometown food, and folks like us who basically love a good bowl of pork noodles.

If you are near Subang, and feel like having something different (or familiar, depends where you are from), there's Sang Nyuk Noodle 東風生肉麵. Operated by a husband/wife team (Wife is from Kota Kinabalu), you see hungry patrons happily slurping the noodles, along with many Sabahan dishes they serve on a daily basis.

Now the main attraction itself: you can have Sang Nyuk Noodles in 2 styles, either in soup or dry (kon lou). Generally people would opt for the dry style, where the noodles are tossed in dark soy sauce, oyster sauce and pork oil, and served with the tasty pork broth filled with meat slices, meatballs and offals.I ordered the handmade noodles and added fried egg on top (you know I'm a sucker for Egg yolk). The noodles are tasty with the distinct aroma of pork lard. Adding the fried egg really enhance the experience too, nothing better than strands of noodles coated with egg yolk I must say. 
There are a few other choices of noodles, and the Dong Guang Mee Hoon which are thicker than usual rice vermicelli is usually the default choice for Sang Nyuk Noodles. Both have different textures; I liked the chewiness of the handmade noodles, but also enjoy the smooth mee hoon. One thing of note is that they brought in their soy sauce, oyster sauce and chili sauce from Sabah, to ensure authenticity. The chili sauce here is made with vinegar for that sour edge, and has a nice good kick.The broth is boiled with pork bones, which means you see that signature milkiness in the soup, with natural sweetness of pork. I was impressed with how tender the meat was. As I'm a lover of offals, the liver and intestines ticked the right boxes for me.Another of their signature would be the Mushroom Chicken Feet. The Chicken feet has been cooked in Chinese Yellow Wine and various Herbs, so it has a very strong herbal taste (the most prominent aroma being the dong guai). The chicken feet was not deep fried before braising, which gives it a super soft texture, while the meat falls off the bone easily. My kind of dish!

Service here is efficient enough and staff are well trained. We’ve already been here 3 times, and be sure to return again!

SRK Noodle House is famous for serving authentic Sarawak food. SRK, obviously short for Sarawak, is founded by a super friendly Miri-an who started the business in 2012. His passion for Sarawak food and drive to share our gastronomy has seen him opening his own shoplot in 2014, and later several other branches in Klang Valley.
The main attraction of this shop is obviously the noodles, and to be specific, the foochow type of Kampua noodles. Not to be confused with Kolok mee, another Sarawak specialty, the kampua noodles are straighter in appearance and less chewy. It’s tossed with Pork lard, topped with char siew, minced pork (although usually not added in Sarawak), spring onions and fried shallots. Soy sauce is optional. There is also another option to pair with Mee Pok, which is a type of flat noodles, and that is usually my preference.The verdict? It’s definitely authentic with the distinct kampua aroma and I enjoyed my serving of mee pok very much. Especially with added chili sauce. The portion here is pretty big as compared to Sarawak though. The char siew is the leaner type and lends a balance sweet and savoury note to the dish. Excellent.Of course, I always order a side of wantan (or in Sarawak called Pian Sip) with my noodles. Here the wantans are quite large as compared to the ones in Sarawak, though I’d prefer the skin to be thinner. The soup base is simple but tasty.Manicai Fried Mee Hoon is another unique dish. I actually have never seen this in Sarawak, but Manicai is often fried with egg over there, so pairing with noodles is a natural progression. According to them, sharp-shaped “katuk” or sweet leaf is chosen especially for this dish. Paired with small shrimp from Bintulu (my hometown), the dish packs plenty of wok hei yet refreshing because of the vegetables. It also tastes extra aromatic and umami because of the small shrimps.We also tried the Fried Rice Cakes, done uniquely Sarawak style with dark soy sauce, egg, beansprouts and prawns. It is pretty tasty and reminds me of home. I love the chewy texture of the rice cakes and I suspect the stock is infused with dry shrimp as well to cook this for it is pretty aromatic. A comfort dish for sure.
Service here is efficient and the dishes do arrive quickly. You get to self-serve your own chili of choice and grab your own utensils provided on the table. Overall a pleasant dining experience. Definitely a place for me to visit whenever I miss hometown food.