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.
 

Last weekend we went for a short trip to Kuala Selangor and we had arranged to stay at Apps Hotel, which is a small boutique hotel located within the row of shophouse with the Selangor River just behind it. The Deluxe Queen room we got comes with a pretty comfortable queen bed, equiped with conditioner (though it does take a while to cool down), hot/cold showers, LED TV, mini fridge, safety box, coffee making facilities and toileteries. Although the fact that WIFI is only available in the lobby bothered us a little. And it's a little incondusive when the mini fridge also turns off when the main power cuts off (perhaps a second key would have been useful). Noise level wise, there's unfortunately an outdoor KTV that goes til really late, which would have been fun if we were planning to sleep late, though it wasn't the case when we stayed.

There is a jetti located just behind the hotel providing 2 major attractions for Kuala Selangor: Eagle Feeding and Fireflies watching. We unfortunately missed the Eagle feeding because the bed was calling our names. But we definitely didn't want to miss the fireflies. The trip itself takes around 20-30 minutes and we cruised along the river and marvelled at the sight. The fireflies are all found on the mangrove trees and lit up the whole area like Christmas trees. Along with sky full of stars, it was truly an enchanting experience. Highly recommended.

After the cruise, it was time for dinner. Apps hotel has its own restaurant called Wharf 72, obviously specialising in Seafood. As we visited during Ramadhan month, there is also a Ramadhan buffet and the restaurant was pretty packed. However, it didn't take long for us to be served our food. We left the ordering to the management so I assume these are all their signature dishes. First the Pandan chicken. Interesting presentation, with the chicken already cut up to small pieces for easy retrieval. Each piece well marinated and juicy, this is a pretty good start to the meal. This dish, however, won our hearts totally. I've never had Tom Yam so rich in flavour, yet non-cloying at all. It has a right balance of tang, sweet, savoury and spiceness and has at least 10 succulent fresh prawns. There's a prominent lemongrass note which I love too and I think they probably use fresh coconut juice in the broth for that special sweetness. We couldn't help but finish it to the last drop. The Deep Fried Kangkung is tasty in its own right, with perfectly crispy strands of veges drenched in Thai Chili Sauce. Though both of us tend to shy away from deep fried/oily stuff so we didn't manage to finish this. There were at least 3 crabs on this plate, and each of them full of eggs. I guess crabs are not really in season right now so they were a bit on the small side. But I still enjoyed the lovely sweet flesh along with the heavy seasoning of Kam Heong. Last but not least, our favourite style of Steamed fish (Teochew steamed). Siakap is not the usual choice for Teochew Steamed Fish but this one is exceptionally fresh so it's still lovely. I couldn't resist drenching my rice with the sauce (even though we were supposed to be skipping the rice).

We were really impressed by the food at Wharf 72, although I forgot to ask for the price of each dish (I believe it's inexpensive). We were also treated to a thirst quenching coconut shake after our meal. If there's ever a chance of us returning to Kuala Selangor, we'll sure come to this restaurant again.

Jarrod & Rawlins, or J&R, has come a long way since they opened their first deli bistro (now defunct) in Desa Sri Hartamas, selling British style grub: sausages, English breakfasts, bacon sandwiches, steaks etc to hungry (and thirsty) Malaysian public. Their menu has evolved to be more sophisticated, and now you can find their outlets in Ampang, Damansara Heights, Jalan Bangkung (Bangsar) and even Kota Kinabalu.

Mr Denis Rawlins, who puts the “R” in J&R, is definitely passionate about his craft. In fact, Denis started out as a sausage maker, catering for just friends and family but the production eventually outgrew his home kitchen. Now, you can see his products even in our local supermarkets. At their establishments, he is mostly responsible for the menu with many dishes inspired by his day-to-day homecooking. Most recently, their menu has been refreshed to provide even more delectable dishes and we were invited to sample some of them at their newly renovated Ampang outlet.

The Ampang outlet is relatively easy to locate, situated at Ampwalk Mall right on Jalan Ampang. The most prominent feature here is the large screen TV playing your favourite classic hits, and a cute children corner. Tasteful art decorated the wall and a long bar provides plenty of room for those with liquid needs.We started our party with a decadent Whole Baked Camembert Cheesen (RM42++). The melted cheese oozes, scooped up by torn pieces of baguette. Sinful delicious.There was already a plate of J&R’s popular Char-grilled Pork Belly (RM19.50++) going around the table disappearing like hot cakes. Hard to go wrong with Pork Belly and these are seasoned perfectly with a smoky edge. Very moreish.Of the dishes listed on the blackboard, I most looked forward to tasting the Liver, Onion & Bacon with mashed potato, Onion Gravy and Crispy Steaky Bacon (RM26.80+). It was exactly like I expected, the distinctive metallic hint of the liver is balanced by the sweetness of onion and umami chopped up bacon. Their mash is buttery and smooth, Frank approved it. This is my favourite dish of the night for sure.Next was the Meatballs & Mashed Potato served with Gravy and Mixed Berries jam (RM27.50). Denis told us he often cooks this for his children and it’s a household favourite. We agree too, the meatballs are tender, tasty with thick gravy and sweetened by the berries jam. Give me a side of vegetables and this is a complete meal for me. Yum.The impressive display of carnivorous delight hit the table, inducing pangs of “Oohs” and “Aahs”. The Hickory Baby Back Ribs (Full slab – RM78+) are slightly charred with slight bitter note, characteristic of the smoking method but backed by hint of sweetness. They are also sufficiently tender, best enjoyed with fingers, caveman-style. The coleslaw is decent too.And we didn’t finish there. The aromatic spices accompanying these Masala Lamb Skewers (RM31.50+) drown out the otherwise gamey meat. I don’t normally like lamb, but enjoyed this very much. It’s even better topped with some raita. You might have noticed that there were not a lot of greenery so I appreciated those rocket leaves.

Needless to say, we enjoyed ourselves feasting, drinking, and singing along to the Rock n Roll tunes. What a night!

Fresca Mexican Kitchen and Bar is conceived by 2 adventure-seeking sisters who has travelled the world and found themselves falling in love with Mexican food, and the country's motto “La Vida”, meaning “Living the life”. They wanted to bring classic Mexican cuisine to Kuala Lumpur and thus, Fresca Mexican Kitchen & Bar was born, just over a year ago at the prominent Gardens Mall. Fresca, meaning "fresh" or "cool", is a breath of fresh air in Kuala Lumpur's dining scene, since authentic Mexican restaurants are few and far between.

Walking into Fresca, you'll see a mix of distressed brick and rustic timber, exposed ceiling, dark wood furniture, colourful Sombreros decorating the walls giving an overall modern Mexican restaurant look and feel. Mexico's rich cultural heritage and vibrancy are captured by the striking
coloured talavera tiles as well as hand-crafted ceramics and paintings displayed around the restaurant. There is a long bar for guests to kick back whilst enjoying a margarita or two. The lovely alfresco dining area is perfect for guests to soak up the sun, when it’s around.

Fresca Mexican Kitchen specialises in "botanas", meaning small plates, perfect for sharing with family and friends. The kitchen prides itself on using only the freshest ingredients, and you will be able to tell that the pico de gallo and guacamole are prepared daily. Also, home-made corn tortillas are used only, hand-pressed the traditional way. The sizable menu has a good balance of carnivorous delights and also caters for the vegetarians.

Our meal started off with a plate of Nachos Grande: tortilla chips topped with refried beans, jack cheese, jalapeno, freshly made guacamole and sour cream. It's an explosion of flavours with plenty of fun textures. The accompanying fiery salsa definitely woke our tastebuds up. Following the same path, the breaded and deep fried Jalapeno poppers are crispy, spicy with delicious oozy Monterey Jack Cheese. The sweet mango chipotle salsa is an interesting pairing which balances the flavours. You can also opt for the meaty version with ground beef. We moved on to the Pescetarian dishes with Tacos Ensanada, which comes with beer-battered fish and homemade coleslaw, and is a classic fish taco originated from Ensanada, Baja California. The fish was excellently done; we loved the crispy batter and the tender, flaky flesh. Once again the flavours were a balance of sweet, piquancy and savoury, definitely moreish. We also had the Tacos Camerones, which comes with sauteed tiger prawns that are bouncy, garlicky with a mild heat. The fish ceviche here is made with raw snapper. Cured with lime juice, this is refreshing and has a great mouth feel when enjoyed with tortilla chips. To round up our meal with even more vegetables, we enjoyed a colourful Ensalada de Jicama y Mango, a refreshing salad with turnip, mango, kyuri, cherry tomatoes and feta, in a coriander dressing. We loved the play of textures and we couldn't get enough of the crunchy turnip and sweet mango. We were quite full at this stage but I did get a pang of food envy when I saw a sizzling plate of chicken fajitas leaving the kitchen. One should not leave Fresca without trying their signature dessert: the Churros con Chocolate. Sometimes referred to as Spanish Doughnut, churros are deep fried choux pastry often enjoyed with melted dark chocolate. There is an option for Cajeta dip; a goat's milk caramel, if you have a sweet tooth. The churros here are superb, perfectly crunchy with pillowy centre and the dark chocolate is only mildly sweet to complement the pastry, totally delicious! We had to order a second portion to share because frankly, one is simply not enough. The staff here know how to make one feel at home, as they are attentive without being disruptive. There is a decent wine list but Fresca is well-known for their cocktail creations. If you are game, try their fiery Jalapeno Margarita. To be on the safe side, the Cinco de Mayo is widely popular. This is a restaurant to visit if you ever crave for Mexican food, or just want to experience an authentic experience. As for me, I shall return to try out some of their meatier offerings soon!
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Dropped by The Social for a couple of drinks after our dinner and thought we would share a salad. The only really vegetarian option (apart from the mushroom on toast) was this Grilled vegetables and avocado salad. It sounded pretty good on paper, but when it arrived, we felt a little bit puzzled. Where are the grilled veges? All I could see were lettuce leaves and some avocado and tomatoes.Nope, still plenty of leaves but that's about it.

There were a few pathetic pieces of avocado, and at the bottom, one sad piece of grilled eggplant, and one piece of grilled capsicum along with about 10 pine nuts. Don't even get me started with the balsamic dressing, it was quite horrendous really.

For RM20++ I felt that this was definitely a rip off. A salad can't be so hard to be put together, heck, I do better ones at home with just a fraction of the price. *facepalm* I guess the social is only good for drinking and chilling, not so much for eating. As my other half mentioned, if you can't even do a salad well, what hope do you have in the other courses?