Assam Pedas Fish - Bamboo Stalk RiceAnother unique presentation of the food is that the rice comes in Bamboo Stalk. It is indeed innovative to use this as it is not only very pleasing to the eyes but giving a Malaysia feel. In Sarawak, the Iban uses bamboo to cook rice and dishes. First we have the Assam Pedas Fish. Assam Pedas Fish is a very popular dish from the southern part of Malaysia mainly from Melaka and Johor.At Savaro, the chef uses the tenggiri fish and the must have ladies fingers to cook this specialty. Taste wise, it was a little tad salty and it does not really have the spiciness and sourish kick of the traditional Assam Pedas of traditional makan place. Moreover the tenggiri was a little too hard. Either the fish might have been kept frozen for too long or the chef have overcooked it.

This Assam Pedas Fish is served with flavoured white rice.

Rating 2 of 5
FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com

Bambu Savaro RiceThe next rice dish we had was the Bambu Savaro Rice. As I tasted this dish, it reminds me of the Manuk Pansuh – Iban Bamboo Chicken with the rice serves in the Bamboo Stalk.If the chef have cooked the chicken n the bamboo stalk it would have been perfect. Tasting the tender chicken cutlet which was cooked with ginger and mushroom, it also had the taste similar to those of the Chinese Ginger Chicken style.The dish also comes with salted egg, pickled acar and sambal belacan. The gravy goes well with the white rice that was served. Best eaten in the Bamboo Stalk where the rice comes in.

Rating 3 of 5

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com

Savaro NoodlesAnother example of a creative dish which is the Savaro Noodle – it is a marriage of North and South. Here the chef had combined two of the most famous Malay noodles i.e. the famous Mee Udang from the North and popular Mee Bandung from the south.It is a very distinctive taste as you can taste the rich broth, which have the taste of both of these famous noodles. The spiciness is just right and the amount of ingredient laden on the noodle is plentiful too. It has boiled prawns, slices of roast beefs, shredded roast chicken, fish cakes and cockles and a half boiled egg. I would have preferred that the chef garnish the dish with prawns that was cooked in the broth rather than giving the boiled prawns as this is not very flavourful and tasted bland.

Moreover the cockles were very rubbery and overcook. It would be nice to have cockles that are freshly cooked rather than already pre-cooked. Anyway if you yearn a shot of Mee Udang or Mee Bandung and cannot travel too far North or South, you can give this a try.

Rating 3 of 5

These days, there are many designers’ food in town, chef have become more creatively i.e speciality burger like Ramen Burger, Charcoal burgers and etc are some of it. It seems that Bak Kut Teh is also following on this trend, a decade ago, dry version of Bak Kut Teh came about. It becomes an instant hit for some. Here at Yu Yi Restaurant which is located at 88, Jalan Kepayang, Off Jalan Kuching, Taman City, 52100 Segambut, they have develop a Nyonya version of the Bak Kut Teh. Bak Kut Teh Yu Yi had been established for more than 30 years with their founder shop in Old Klang Road which is opposite the market.For this Nyonya version, the meat are cooked in the Bak Kut Teh broth and then it will be cooked again in a claypot with added chillies, spices and condiments to come out a new Nyonya version. They have also added ladies fingers to enhance the dish.The chef uses mainly pork ribs and bony meats with minimum layer of fats. This ensures that it will not be too fatty. This version is aromatic and the meat still retains the smooth texture and the infused taste especially the pork ribs. You have a choice of 3 types of rice to go with the Bak Kut Teh i.e. Plain white, Shallot oil rice or Long bean rice (first time trying this) - nice to eat as it is. I tried on the 3 types but my preference is on the white or shallot one. It goes better with the gravy.

Rating 3 of 5

Dry Bak Kut TehThe other Bak Kut Teh we had for the night is the Dry Version. This version is similar to the one eaten in Klang but it is a wetter version as the one in Klang that I have eaten tend to be very dry and oily. The fragrance from the aromatic dry chillies just permeates through & the taste of the ingredients lingers in the meat.Taste wise, it is a little bit sweeter and they also use the ladies finger and dry cuttlefish too. It comes with a bowl of Bak Kut Teh broth to give you the extra kick. Just like the Nyonya Bak Kut Teh, this dish is best eaten with plain white rice, as you can really savour the flavourful gravy and cuttlefish.

Rating 3 of 5

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com

Yam ChickenNot many food are cooked with Yam as one of the main ingredients. My first impression of this Yam Chicken was not that favourable from the looks of it. It looks very gooey and the thick yam gravy does not lend any support to make this Yam Chicken very appetising at all.When I taste the first bite of the chicken and yam, it actually woke my senses in that the taste was very flavourful and nothing short of heavenly. Looks can really be deceiving in this case. The gravy was infused with strong taste of curry leafs and silky smooth aromatic cooked yam. The first taste impression of this dish, in that it was quite similar in taste to the butter sauce chicken with the taste of Yam.

Rating 4.5 of 5

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com