Stir-fried ice cream is not new in Malaysia as some hotels prepares it as part of their buffet spread, and you can even find it at various night markets. The ‘frying’ process is a great marketing gimmick to attract customers and also a way to inject fun into the overall experience.

A standard (without additional toppings) portion is between RM15 to RM17.50 depending on the flavour while the large one costs RM4.50 more. Looking at the price and difference in serving size, I think the large order is a much better deal and ideal for sharing between two.
Based on the store’s recommendation, we had the Belgian Chocolate which is made simply with their signature milk base and pure Belgian chocolate without any additional sugar. The texture of the ice cream was wonderfully dense, slightly sticky and chewy – one that you can bite into and does not melt easily. It was delicious as well with a rich, authentic chocolate taste. And the sweetness? Right on the money and we did not find it ‘jelak’ at all.

While the ice creams themselves are pretty good, I’d recommend getting the desserts @ RM25 if your budget and appetite allow it. The Strawberry Cheesecake is definitely worth a try considering the generous ice cream portion and the amount of toppings that goes into it. American strawberries are used and the only sweetening ingredient is the syrup in the strawberry jam.

Kuala Lipis Noodle is the latest restaurant to open at Sunway Mas, PJ. It is a family business and their specialties are none other than their self-made specialty noodle, roast pork and char siew.The dark minced meat specialty noodle @ RM4 is nothing like I have eaten before. It looks like a thicker version of laksa noodle but it feels more dense, doesn’t break off easily hence the more ‘Q’ texture. More importantly, it is free of preservatives, no additives and no funny alkaline taste – just a plain good ol’ noodle. The non pretentious minced meat topping has a strong flavor with a hint of sweetness, which emits an inviting aroma when it is still hot.But to be honest, the noodle is quite boring if eaten just with the minced meat alone. That’s when the special chilli paste comes into play. The idea is to mix a generous amount of the chilli paste into the noodle like chilli pan mee and taste a world of difference. But just to clarify, the chilli paste is not THAT spicy that it chokes you, so it is quite tolerable for most people.

To make the noodle even better, have it together with their roast pork (RM16)! What is worth mentioning is that the boss learnt how to roast on his own and improvised based on family and friends’ suggestions. So there are a couple of burnt spots here and there, which might be due to lack of experience but still manage to taste quite good. And you should also know that the roast pork here uses the very fatty pork belly, usually meant for char siew.This style of roast pork is those juicy types that would melt in your mouth while it is still hot. Depending on your personal preference, you could either find them sinfully delicious or just an appetite turn off. As for me, I have to admit I am not that young anymore so indulgence in such food is more of a health concern to me rather than pleasure. Otherwise, I would have enjoyed it more with less reservations.The char siew (RM16) is worth a mention but is not as great if compared to the roast pork, as it has a long way to go before reaching the standards of the heavyweights like Toast & Roast and Seapark’s Flying Wantan Mee. Nonetheless, it is still better than many char siew out there that use dingy red food coloring.The friendly and chirpy boss, happily chopping away his meat creations.In short, order the minced meat noodle (enjoy it hot!), a small portion of roast pork (enjoy it hot too to feel it melt in your mouth) and mix them up with the special chilli paste (for the extra kick and level up in flavor) – you can hardly go wrong with this combo.

Souce: http://www.vkeong.com/2011/09/specialty-noodles-roast-pork-restaurant-kuala-lipis-noodle-sunway-mas-pj/

Our original plan was to try Fatty Crabs at Taman Megah. But looking at the long queue of customers waiting to be seated (it was even before 6pm!) we decided to detour to Hoi Peng at SS2 instead. Fortunately for us, it was a tasty affair all around; albeit their crabs are a tad expensive than what we anticipated.

From what we saw on their whiteboard menu, they are serving Indonesian crabs @ RM7.50/100g, or RM75/kg. The pricing isn’t too bad considering most seafood restaurants in town are charging about the same between RM68 to RM88 per kg. So I am guessing the crab we had was more than a kg since we were charged RM90 for it. Among the handful of cooking styles available, we picked the Sweet and Sour simply because it’s their signature and also the chef’s recommended style.

The clams were fresh, plump with a lot of flesh and most importantly clean tasting with minimal grit. Taste wise it was great – the amount of ginger that went into the dish was just nice and noticeable without being overpowering. It also had a hint of spiciness accompanied with a pleasant aroma of Chinese wine.

The crispy fried chicken wing was delicious alright. Despite looking dry, there’s a burst of juice when you bite into the crispy honey glazed skin. The chilli sauce that comes with the wings is nicely done as well and tasted like those prepared by BBQ chicken wing hawkers, and they just go well together.

Despite the obscure location, Kedai Makanan Kim Poh at Segambut is usually packed with customers. Most of their customers are loyal and provide repeat business. That explains why they are still going strong after being in food business for over 40 years.
One could expect a simple meal here and there are only a handful of food to order, and that includes their signature Kampar style claypot chicken rice and double boiled soups.

There are a couple of soups to choose from and we chose the old cucumber and pork ribs soup. It was delicious and full of flavour. I think we enjoyed the soup more than the rice actually.

Overall, Kim Poh is a decent place for claypot chicken rice. Just get your expectations straight and you won’t be disappointed if you treat it as a no-frills lunch or dinner. But if you’re a real picky eater, this probably isn’t for you

Came here to try the Char Koay Teow one day when I was at Mr.DIY opposite. After placing my order then I saw foreign workers frying my Koay Teow, already knew it was going to fail somehow.

Taste wise it suffers the same fate like other CKT in Klang Valley, lack of 'wok hei' and not spicy at all (even though I already specified more spicy when ordering)

Only good thing about the CKT here is that the portion is really big and you get a lot of prawns and cockles. I had the 'kah liu' version if you are wondering.

If you are a Penangite you may want to skip this and spend your money elsewhere because you will end up disappointed and unsatisfied like me. In KL so far the only CKT that can satisfy my craving is at Sun Hin Loong at SS2, the uncle fries good CKT.