Bone & Pot is rather a familiar name among Klang Valley steamboat enthusiasts.
Its chinese name of 有骨气(Yau Guat Hei) is pretty catchy as it comes in double meaning of "having integrity" and "having bone fragrant". A name that clearly tells their signature broth with pork bone.Opens from 5pm until 1am everyday.
A great place for dinner and supper.Compared my previous visit to Bone & Pot steamboat restaurant at Kuchai Lama, I prefer this branch at F&N Fraser Business Park.
Reasons being cleaner and modern environment, comfortable seats, nicer interior, and most importantly electrical stove.
(having gas tank in the middle can be such a constraint to the leg movement)Bone & Pot Signature Broth
(with pork bones, corns, celery and scallion)

Until the broth has turned milky white in colour, naturally rich in bone essence, with fragrant and flavour.This little bowl here of amazing broth makes me a returning and loyal customer.
Unlike other average steamboat restaurants that give out MSG-laden soup for free, this Bone & Pot Signature Broth costs RM15.
More than happy to pay for healthier and tastier choice. Individual set for twoSliced Pork MeatPork Intestines
(with salt and pepper seasoning)

Ordered Sliced Pork Meat and Pork Intestines as side dishes.
Even though the pork intestines is up to my acceptance level, I'm still not fond of innards.

Thanks to Daniel for introducing me this fantastic steamboat shop called Hot Pot Bone Essence!
There are lots of branch in Malaysia, but we (with my bf) went to the one at Kuchai Lama.It's only for RM14.80++ per person for the individual set meal!
*only applicable to happy hours which are 12pm-3pm and 9pm-12pm.The basic individual set meal for 2.What they famous for is their steamboat broth, the Pork Bone Soup.
The soup is originally pale white in colour, which means that it is filled with bone essence.
There are corns, pork bones, celery and scallion in it.Their deep fried tofu is a must order. Crispy on the outside while it is still soft inside.Different sauces available for your preference.

Along with my friend, we went to Italiannies for their lunch promotion that starts from 12pm-5pm on weekdays.
It includes a cup of soup/salad, main dish and free flow drink.Mushroom soups (soup of the day) and complimentary breads
It comes in 4 complimentary breads in total, with 2 breads each.
The wild mushroom taste was so rich with the creamy texture.Penne BologneseCaesar's SaladSicilian Salad with Grapes and Mangoes
I love the pine nuts! To my surprise, there's lemon taste in it. Lemon dressing i guess?
A very appetizing salad!

Long heard and seen TV programmes on the fresh and cheap seafood served at the back alley/lane but have no idea on its exact location. The seafood, better known as the cockle stall, is located at the back alley off Jalan Bunga Raya, just somewhere around Madam’s King Departmental Store. Instead of using Madam King’s, I would prefer Kong Wah Optometrist (marked as blue pin in the map) as landmark. If you notice in my photo, the cockle stall (marked as red pin in the map) is just next to it on the right side. In other word, the back alley is between Madam King’s and Kong Wah Optometrist.Don’t worry; it’s not that dark inside if you’ve managed to find the right place.

To be honest, this is not the place of hygiene: sitting on tiny wooden stools between drains with possibility of falling down (we’ve seen Caucasian fell right from the stool), cramp seating to the extent of elbow gesture with the neighboring person, motorcycles passing by releasing exhaust gas with only inches away from bumping, and don’t expect the tar road to be clean. Cockles, RM2.00
Cockle, better known as “螄蚶” (pronounced as “si ham” in Cantonese).
It would also be referred as blood cockle or Anadara granosa, where it is cultured extensively from South Korea to Malaysia.
I usually do not fond of cockle due to its bloody appearance and fishy taste. But trust me when I say I have finally understood the Chinese saying “腥与鲜，一线之间”, which means there lies only a fine line between fishy and freshness.
Of all the cockles I’ve had before, these beg to differ with its freshness which words alone are unable to describe.Dip that with the special sauce made by mixing of few sauces (consisting flavours of sweet and spicy), topping of crushed peanut and lime juice!
The sauce goes so well with cockles, you’ll certainly go addictive!Clam/Kepah, RM2.00
Another plate of freshness.Cuttlefish with Kangkung鱿鱼蕹菜 RM7
Best cuttlefish with Kangkung I’ve had in my life! Soft yet chewy. Baked Beancurd Skin烤豆干 RM7
A mixture of baked beancurd skin with fish paste, baked tofu, and others paired with another mixture of sauce.
Another “Hallelujah”! How can food be so tasty here?Considerate enough in preparing lime water to wash away the fishy smell of cockle.

I usually do not put food rating, but this would reach 10/10!
If you are able to put the hygiene issue behind, I guarantee the food will be very much worth it.
Or perhaps in another perspective, eat it the authentic way, as this is how the local eats, 30 years ago, in the exact same place.

Truly a hidden gem in the back alley off Jalan Bunga Raya.

Spent 3 days 2 nights of our Raya holiday at La Pari-Pari, and it was superb!

In addition to that calming atmosphere, fatCUPID (which is in the same premise) just has the ability to make us fall in love with their food.Continental Breakfast that came together with hotel stay.
"Two slices of toast, preserves, sliced food & coffee/tea"
We love the natural sweetness of this muffin that tasted like banana cake with chocolate chips.The Works RM28
"Two eggs (3 ways), beef sausages,hash browns,beef bacon,baked beans, toast"
We had no complain on this!3' Egg Omelette RM20
"Mushrooms,beef bacon, capsicum, onions, milk & cheese"fatCUPID signature wontons & white wine
"prawn & chicken vege paste wrapped with sweet chilli sauce"

A complimentary plate of wontons for hotel guest who dine in, else it would be RM15.
Jason claimed that this would be the best wontons he ever had, and I second that!Great Barrier Reef (Fish and Chips) RM25
"Beer-battered fish fillets, served with fries,salad and tartare sauce"
I was a bit skeptical when Jason chose this from the menu, which I usually don't.
In my opinion, fish and chips usually has low level of creativity, which means that it can't go worse, but wouldn't be better. Just an average dish.
Yet fatCUPID has just proved me wrong. The addition of beer into normal battered fish fillets was perfect: It brings in aroma, yet at the same time does not overshadow the taste of fish.The french fries was good too, crispy and not too greasy.The tartare sauce was another thing worth mentioning.Nyonya Laksa RM23
"A tradiitonal Northern Malaysian Laksa!
A spicy coconut cream base Laksa, served with a choice of bee hoon(rice vermicelli) or mee(egg noodle) and or both mixed, comes with fried tofu puffs, halved hard boiled egg, long beans, shredded chicken and garnished with mints and local fragrant leaves."

Great recommendation from them and we can see why.
Another best Laksa Jason ever had!