Most of the steamboat, shabu-shabu or hot pot restaurants served the usual or standard variety of processed food, selection mainly includes fish ball, pork ball, chicken ball, sotong sausages, fish cakes, foo chok etc. San Hui Wei Restaurant is pretty different in its own right as such that they focuses on serving fresh ingredient where they 'house-made' most of the food to preserve the authenticity of taste.
One of their speciality is the Home made Parsley Pork Ball. Fresh made upon request, these roundish morsel was meaty, pure savory comfort food. Loved the extra bits of chopped parsley within the minced meat, which gives an exceptionally taste to the palate. Sure winner with parsley lovers like me!

But fret not, if you re not a great fan of the parsley family, they do have the plain version without the parsley ie the Home made Pork Ball. Although, I was not given a chance to try it but I believe it should taste equally as good as the parsley ones.

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

Wrapping up the meal was none other than Tiramisu, a dessert synonymous with Italian cuisine.
Tiramisu meaning "pick me up" or "lift me up" in the Italian language. It is made of ladyfingers (light and sweet sponge cakes shaped like a large finger dipped in coffee), layered with a whipped mixture of egg yolks and mascarpone cheese and flavoured with cocoa. This clever combination of sweet mascarpone cheese, lady finger, coffee and cacao grappa was wickedly delicious. It is bound to leave any dessert lover wanting more. I have to admit that I’m very picky when it comes to dessert, but this has totally won my heart because I couldn’t stop eating it. The Mascarpone cheese was very smooth in texture with no lumps or graininess. An intensely rich Italian triple cream dessert cheese, milky and slightly sweet, sometimes with a tangy finish. I was deeply impressed. Feeling satiated ending with such an unforgettable sweet note of the Italian Tiramisu.

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

To end our evening, we were presented with German Pancake. A pleasing-to-the-eye lightly browned pancakes, served with vanilla ice cream, freshly cuts of kiwis, strawberries and cantaloupe. The girls were pretty excited just by looking this 'picture pretty' desserts. Shrieks and all the oohs-aahs were heard even before the tasting began.
Simply irresistible! These were the best pancakes that I've ever tasted. They were very fluffy and had a melt-in-your-mouth texture. Crispy on the outside and soft on the inside. Chef Zampar later explained that he lightly fry the pancake for the added crisp. The creamy ice cream went well with the pancake and the fruits lent a refreshing and fruity taste too. Well, what a great way to end our delicious hearty dining experience at Bavarian Bierhaus !

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

Located at Taman City in Segambut, off Jalan Kuching, this restaurant opened its doors to customers in December 2012 serving various dishes ranging from its' signature bak kut teh dishes, pork stomach pork soup, pork kidney in ginger wine, yam chicken, abalone slice taufu, Thai fish cakes and asam fish among others. The adventurous menu also includes Steam fish head available with choices of 4 different sauces - Tao Jiong, Ginger, Soy sauce or Assam sauce. Nicely laid out table for our gastronomic Makan Venture with Openricers. Spacious, clean & fully air conditioned Bak Kut Teh restaurant. Different from the norm, eating Bak Kut Teh in such a cooling and pleasant environment. A must for all seasoned Bak Kut Teh lovers. Concoction of freshly minced garlic with thick soya sauce to enchance the flavour. Heavenly condiments that I can't do without. Star of the night was without a doubt, the 'Dried Bak Kut Teh' the restaurant specialty. It was very aromatic and savoury. The ribs was top-notch and the gravy was splendid, a wonderful accompaniment with white rice. The julienned cuttle fish brings out the smoky flavour topped with some finely chopped spring onions, the whole dish was just heavenly. Generous serving with a mixture of succulent pork ribs and chunky pieces of lean cuts.

Humble and down to earth owner, Mr Tham were with us during the entire tasting event. Sharing his passion of serving good food with lessons learns from his dad, senior Tham which had been in business for more than 30 years.

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

Pork Leg was never my favourite due to the thick layer of unhealthy fat and skin. Being on a strict no fat diet, be it the chicken skin or pork skin, these parts can never come in contact with me. Under circumstances, I will gracefully 'dissect' the fat or skin from the meat, leaving the lean meat to be eaten. My pork loving friend will always say " Aiyah, Lilly ... whylah you don't how to enjoy this dish? You're taking away the best part of the meat. So sayanglah !" Well, you see for this particular dish, I would rated it average because the sauce was not up to the mark. Can't taste the intense flavouring that usually comes with this dish. It came off as mild tasting dish for me. Apart from that, the lean part of the meat was tender and soft, not rubbery. Serving is good. Overall, it's still a good dish for those who loved pig skin including the chewy gelatinous tendons.

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