Bear Paw originated from Feng Jia night market in Taiwan. The founder was holidaying in Japan and chanced upon some Japanese buns that was really tasty. He was then inspired to create a unique burger or bun which was a combination that embraces the Western culture with Asian ingredients.

The iconic bear paw print on the bun itself is the representative of Taiwan's national animal, the Formosan Black Bear. Hence due to the cute looking paw print which appeals to the younger generation, it kicks off to become one of Taiwan's popular & must eat food for any visitors to Feng Jia Night Market nowadays.This Bear Paw outlet is strategically located in Dataran Sunway. It's a trendy place that offers a comfortable environment with outdoor and indoor setting, cosy setting which is great for family or friends' gathering. If you're craving for a hot and fresh burger, I suggest you head over to this awesome new outlet to try out the variety of freshest and tastiest Bear Paw Buns. Pleasant and clean indoor dining setting
Furnished with comfortable rattan seating for private dining too The Iconic Formosan Black Bear poster on the outlet's wall The Bear Paw Menu

You can order your very own Bear Paw Bun in 3 easy & simple steps.

First, choose your choice of bun. There are 3 types of flavoured bun ie the Milk, Brown Sugar, Whole Wheat.

Secondly, choose the choice of patty. There have a selection of chicken, spicy chicken, fish & chicken ham. Although squid seems to be on the menu, but it's currently not available due to unknown reasons.

Lastly, choose the sauce to go along with the cutey bun. Chilli, thousand island, thai, tartar, teriyaki & last but not least the in house special made honey mustard sauce. Closed shot of the ever so cute & appetising Brown Sugar Bear Paw Bun My prefect combo of a lip smacking Bear Paw Bun consists of the Brown Sugar Bun with Spicy Chicken & topped with the flavourful Honey mustard sauce. You may think that this is an unusual combination with mustard & chicken but the outcome was heavenly. The well marinated chunky deep fried chicken practically melted in your mouth. When eaten fresh, the chicken is crunchy on the outside and tender & succulent on the inside, which goes well with the strong flavour mustard and the sweetness of the honey. Loves the bun too as it was soft & fluffy with a mild taste of brown sugar. Well, this is truly a creative marriage of chinese mantou & the chicken chop. Amazed by the generous serving of the chunky piece of the crispy chicken.

Overall, Bear Paw is definitely something worth trying ... as the special imported Bear Paw Bun travels all the way from Taiwan to Malaysia for us to experience the real taste of this awesome, tasty & super cute looking bun.

Lilly Hong
Blogger of
Follow Me To Eat La - http://followmetoeatla.blogspot.com

If you’re looking for a one-of-a-kind selection of authentic Japanese fare, you may well indulge in the gastronomic grandeur in Bonbori Japanese Cuisine. This restaurant opened its doors to customers in March 2013 serving various Japanese dishes with a comprehensive menu, with many choices in the sushi, sashimi, fried, and grilled section. Located at the very young and vibrant Setia Walk Mall in Puchong, Bonbori invites you to indulge in lovely delights of the Japanese kind. Lovely décor of beautiful Japanese paper lanterns adorns the waiting area at the front entrance of the restaurant. Facing an open courtyard, the restaurant offers a comfortable and contemporary dining space for you and your friends to dine in. It consists of a 8-seater sushi bar, an open-window concept kitchen as well as 2 private tatami rooms. These private rooms have a homey atmosphere where you take off your shoes and snuggle your legs under the sunken tatami tables. Colourful sashimi combination platters are beautifully presented in this very special 'Hanami Sashimi Moriawase'. We were served with decadent platter of sashimi perched prettily with lemon, wasabi and roe, including salmon, butter fish, tuna, yellow tail, scallop, sweet shrimp, sword fish, octopus and surf clams. Sashimi is all about that beautiful fresh catch, immaculate knife skills and perhaps a little something on the side. We were spoilt for choice, with a wide selection in the menu from platter servings to ala carte ones. There are sashimi tasting plates with soy and wasabi, as appetisers or larger, and a long list of fish you can order sashimi style. Both the salmon roe and shrimp roe was fresh and heaven to taste.The surf clam was tender yet succulent. All were a delightful treat to the taste buds. All I can say is that I really enjoyed the sashimi platter. Spanklingly fresh sashimi in a culinary class all of its own and rightly favoured for its healthy clean attributes, silken texture and gleaming beauty. Gleaming scallops served with lemon slices for that special zing taste. The freshness of the surf clams was top-notch and the wasabi was splendid, a wonderful accompaniment with the clams.

Bonbori pride itself on the freshness and authenticity of its dishes as its ingredients are air-flown, direct from Japan.
I believed Bonbori is one of those establishments that gets the balance just right, and is constantly updating the menu to offer their patrons quality premium Japanese cuisine, serving only the freshest and finest Japanese food. So if you’re craving for a Japanese fix, head on over to the awesome Bonbori today!

Lilly Hong
Blogger of
Follow Me To Eat La - http://followmetoeatla.blogspot.com

Bak Kut Teh, literally means "meat bone tea," but is actually a soup consisting of meaty pork ribs simmered in a broth of with herbs and spices including star anise, cinnamon, cloves, dang gui, fennel seeds, cloves, coriander and garlic for hours. Despite its name, there is in fact no tea in the dish itself. The name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.

This dish dates back to the 19th century when Chinese immigrants working as coolies and especially workers of Hokkien origin in Malaya used cheap pork ribs, herbs and spices to boost their energy. The dish is reported to supplement the meagre diet of port coolies and as a tonic to boost their health.

Bak Kut Teh is usually eaten with rice, and often served with "yau char kwai" or twisted fried dough for dipping into the soup. Light soy sauce and dark soy sauce is preferred as a condiment served with chopped chilli padi and minced garlic is taken together as they really goes well with the Bak Kut Teh. My recent visit to Bak Kut Teh Yu Yi was truly a memorable one as the food were really appetising and together with the friendly and warm hospitality extended by Mr.Tam (founder and co-owner), I have to say that it was a pleasant MakanVenture trip for me that night. Established over 30 years ago, they not only serves Bak Kut Teh alone but a variety of others dishes like Hakka Yong Tau Foo, in-house Special "Drunken" Chicken, Steamed Fish Head, Pork Stomach in Pepper soup, Pork Kidney/Liver in Yellow wine and even the Pork Leg in soy sauce. Wide selection of home style dishes such as the Egg plant with Minced meat, Bitter gourd with Egg, Thai sauce Fish cake among others are offered in the menu. The selections are so good that you would want to savour each delicious goodness all by yourself.This outlet has a comfortable air conditioned indoor and airy outdoor setting. Spacious, clean and good place to dine with your family and friends especially when you're around the city centre. Strategically located off Jalan Imbi, walking distance to the shopping malls - Times Square, Sungei Wang & Low Yat too.Pleasant indoor air-conditioned dining setting environment with spacious seating capacity. Pictures of mouthwatering treats all up on the wall are enough to make ones drools while waiting for food to arrive.

The walls were adorned with photos of celebrities, artistes, actors & actresses both from local & international scene gracing the restaurant while savouring the delicious treats Yu Yi have to offer.Bak Kut Teh Yu Yi make their presence felt by having 3 others branches @ Old Klang Road, Puchong and Jalan Kuching too. We started off with Taufoo pok in Bak Kut Teh soup. It was good old simple taufoo pok; well cooked, soaking up the flavourful soup and nice to eat on its own even without the rice. I loved the soup, slurping my way through the delicious goodness of the excellent robust soup, and you will find that one bowl is never enough.My favourite of the night without a doubt was the unassuming simple and light "Yard-long Bean Rice". The moist, aromatic and flavourful rice really stand out with the use of fragrant fried dried shrimp with shallots and garlic that weaves traces of light sweetness into the rice. An unforgettable delight, a creative marriage of the common ingredients such as long beans, shallots, garlic and dried shrimps only. Next up is the Bak Kut Teh in Clay Pot. Plentiful portions of meaty pork served together with 3 types of mushrooms mainly the shiitake, straw and button mushroom. It must have been the sweetness of the mushrooms, or the rich herbal and aromatic taste of the broth, but the combination of it all was nothing less than addictive. I couldn’t stop myself from slurping the savoury and delicious soup! It was both hearty and delicious food that has maintained its quality and standard thru the years. And for that, it’s get a thumbs up from me! My all time favourite - "Hakka Yong Tau Foo", a dish which I have a high expectation of. I basically grew up eating my dearest mum's Hakka home made Yong Tau Foo with tenggiri fish paste and minced pork, and it has been my favourite for a long time. Well, this dish certainly met all my expectation. The fish paste was firm and tasty with generous fillings too. The brinjals and taufoo were especially good as they were really large in serving size. The next dish on the menu was the "Pork Stomach Soup with Pepper". The broth flavour was strong and had a distinct peppery taste. According to Senior Tam, specially selected good grade pepper was used for the soup to bring out the special taste. I found it a tad too peppery strong for my taste buds as I would prefer a lighter version of this kind of soup. Senior Tam came across as a friendly, warm and hospitable person, truly passionate with what he's been doing for so many years. I wished him well here and hope his son can continue this legacy of serving one of KL's best Bak Kut Teh in many more decades to come.

Lilly Hong
Blogger of
Follow Me To Eat La - http://followmetoeatla.blogspot.com

Restoran Pan Heong, a restaurant famous for its Sang Har Hor Fun, Steamed Fish Head , Deep Fried Nam Yue Pork Belly and variety of porridge too.

There are many types of porridge here, from froggy legs to spareribs, pomfret and snake head fish porridge. However, we settled for the frog legs as it's my family's favourite especially my hubby. We only ordered a portion for 1 person but it was definitely enough for 2-3 persons to share. Real value for money as the serving is quite generous.

The consistency of the porridge was lovely, thick and smooth. It was cooked just right: the velvety smooth porridge was neither too thick nor watery. Big and meaty, the 'tin kai' meat ( frogs meat) here was very fresh and chunky with a nice bouncy firm texture, which was good in terms of chew-ability and body. Loved it!

Overall, Pan Heong serves very good food at a reasonable price. But, parking is horrendous and the crowd is crazy, so be there as early as 11am for lunch. If you come during the weekends or school holidays, be ready to queue too!

Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com

I was brought to this place to try out the much acclaimed - very special and delicious 'Claypot Mouse noodles' or better known as 'Nga Po Lou Shee Fun' in Cantonese by my foodie daughter, Carmen. She was too being introduced to this place by her makan kaki, another 'hungry food seeker'.

This dish was served piping hot, with plentiful portions of the minced pork that revealed a sweet and savoury layer of black sauce, making them very appetizing even before savouring. What makes this noodles unique from the rest, it's that this dish came with a raw egg topping the noodles. Before eating, one have to be quick in mixing and stirring the egg with the noodles.

After my first bite, I found there were plentiful bits of fried roast pork hidden within, with the minced pork. Mmmm, it tastes so smooth and it’s so filling. Coated with gooey egg, the noodles were extra slurp y! Enjoyed eating it to the last bit ... more minced pork than noodles. Real value for money ... really worth it.

Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com