Although I've never been to Hunan nor do I have a strong desire to, I can safely decude that I do like their good. It is all usually spicy and strongly flavoured which is my personal preference when it comes to food. Though my first-hand experience with Hunan food is only through dining at Hoseki. Deep fried Lotus Root was the first dish that arrived at the table. Here's the thing, I really really love lotus root so there was no way this dish would have been bad in any possible way. The fact that it was nicely deep fried just made it all the more better because it's batter was nicely salted. I would have ordered another dish if that didn't seem to greedy.Although I cannot pronounce the name of this dish, all I know it is deep fried chicken with lots of dried chilies and also some nuts. It's kind of a crazy mix but actually pretty good - though be prepared for this to be super insanely spicy especially when you eat the meat with the dried chilli. Then we must always have some vegetables with the meal so we ordered the four heavenly kings with belacan. Or at least I think it is belacan because this too was spicy but then the paste might be something special from Hunan only. I like this a lot too.Then we also got Steamed Fish with Ginger. This was also very good although more spicy than I would have hoped cause I usually ladle the sauce over my rice and eat it like that. But this packed more of a punch than the one you would usually get at a normal chinese restaurant.

Despite how spicy the food at Hoseki is, I assume that traditional Hunan food is how this is supposed to be. This makes me somewhat excited to try actual Hunan food at Hunan some time soon. But until then, I'll definitely be back here again for more. 

My grandparents are true-blue hakka so they often times crave for really good hakka food. Ones where neither of them have to cook themselves so when mom found out about this place, it was immediately the place where we have to bring them. We ordered the pepper soup with pig stomach & meat. This was really good because the soup packed a really good punch of flavours and had the right amount of spice from the pepper. Everybody at the table loved this and constantly went back for more even though our nose were starting to get runny from the heat of the soup. But this is really really worth it all. As always we would order the yam abascus because it's a staple hakka dish. But also it isn't easy to come around since most restaurants doesn't prepare this dish due to it's heavy work load with little yield. Although we did like the one served at Goldview, it isn't the best we had so far and was a little small portion wise. This dish came recommended by the waiter. It's pork intestines with sweet & sour sauce. At first I was quite reluctant to try this because I do not prefer my main dish to be sweet however I gave this the benefit of the doubt. Surprisingly it was actually pretty alright, though I'm sure I'd prefer to have intestines to be cooked simply rather than be covered by lots of complicated flavours. Just for the grandparents, we ordered vinger pork trotters and expected it to be good or at least up to our standards. What my family is used to is the sauce being very sour, sweet and also spicy. Although this was still quite a little from what we're used to having at home, it is pretty good in our opinion. Though I was more into the pepper soup than this. 

Despite restaurant 52 being super far from KL and the drive there can be a little nerve-wrecking, especially if there's an unexpected jam. However it would be a crime to not dine there if by chance we were around that area or had free time to spare. Just the fried chicken wings alone would have me drive there if the craving for it is strong enough.Unlike other restaurants where their chicken wings have been marinated with 'nam yu' paste, the one at restaurant 52 is done differently. I do not know what it's been marinated in however the skin is always super crispy and flavourful.

Based on what mom told me, it's coated in some sort of special salt seasoning & also spring onions, garlic and chili padi for some extra flavour. It sounds a bit redundant to do that since the chicken is already cooked, yes it does but you will not think so when you do try it. 

Whenever we order a large batch of this, it wouldn't be long before the entire plate is cleared of any signs of food because it is that good. Imagine freshly fried chicken that is really fragrant from the extra little seasonings with super crispy skin, heaven in a bite.

I'm probably repeating myself for the millionth time but thai food is definitely one of my favourite cuisines ever. However to find good and afforadable one around town is actually more challenging than one would assume. But when I do find one then I am always going back to have my fix of spicy and sour thai food, SongKhla is one of those places.A definite order whenever we dine there is their Manggo Salad because it's amazing. The mango is nicely sour-ish with crunch bits from the peanuts and also dried shrimp. Then there's also a nice kick from the bird's eye chilli that is added into the mix and the raw onions too. Then there's the Chiang Mai Chicken and it is seriously the BEST dish from the restaurant. The chicken pieces are nicely deep fried to crispy perfection before being tossed in the creamy curry. Although the meat is supposed to be the star of the dish which it sort of is, but the curry sauce is also amazing. Perfectly creamy and also spicy, flavourful bite each time especially when poured over steaming hot white rice. 

Just writing about the food at SongKhla makes me crave for it all already. Do try their chicken, you won't regret it!

Although Ban Kee is known for their street-food style seafood, I also go there for their noodles. My family has been eating their food for years and we know for sure that the standards have not dropped in the slightest.A favourite of my grandfather is the Loh Mee. The one served at Ban Kee is always super flavourful without being overly thick and goopy, plus there's a generous amount of fried pork lard. Add some black vinegar into your bowl of noodles and enjoy a super good loh mee. What I absolutely enjoy eating here aside from the seafood option is the fried hokkien bee hoon. The thing is, I almost never like eating mee hoon because I find it tasteless and stringy. But the one that is cooked at Ban Kee is absolutely amazing and I can eat an entire plate just by myself.

There is plenty of wok hei that flavours the noodle very well. Also I personally like how dark the noodles are and the amount of dark soya sauce that is used gives a nice subtle hint of sweetness. When you're here, this dish is a MUST order.As always whenever we dine at Ban Kee, a must order is the Signature Wine Steamed Lala. There's always a nice sweetness and kick from the chinese rice wine that they use. The clams are also very nice and plump proving that it is fresh. The added chillies also gives a very nice extra flavour to the already delicious sauce which I can drink as if it were soup.