What is a must in Char Kuey Teow?
I like it to have prawns, bean sprout, kucai and egg!

I was attracted by the wok smell from this Char Kuey Teow stall and I decided to take it as my lunch.I ordered a small Char Kuey Teow Mee, a combination of Kuey Teow and yellow Mee without spicy. There were 3 portions available: Small (RM4.50), Medium (RM5.00) and Big (RM5.50). The stall’s owner was friendly when asking the preferences though he was busy.
Since the coffee shop was full, I took away my Char Kuey Teow Mee.Hmm.. The ingredients in the Char Kuey Teow were my favourite combinations. There were 4 prawns, 1 tablespoon of cockles (around 7-8 numbers), generous amount of bean sprout and kucai! Surprisingly, there were pork lard and Chinese sausage (Lap Cheong)!

The Kuey Teow and Mee was fragrant with a little bit char. The cockles which added lastly were succulent. Though there were only 3 pieces of Chinese sausage, they did balance the dish with their sweetness. It would be perfect if the bean sprouts were fresh and crunchy. Anyway, it is one of the Char Kuey Teow which I would recommend in Brickfield.

There is another stall selling delicious pork noodles in the coffee shop. Once you finished your meal in the coffee shop, you can have some sweets or snacks at the stalls outside the shop. There are banana fritters, sesame balls, currypuffs, nyonya kueh, fried popiah, soy bean and soy bean curd (Tofu Fah).

What should I have for my lunch? There were too many choices on the menu! Finally I ordered a Thali set (RM5.00) which consisting of white rice as the carb, 2 types of dhal, 3 veges (kangkung, chana poriyal, kootu), rasam, pickled mango, salt roasted chilli and 2 pieces of papadam. The set meal did look alike the banana leaf rice set, the only difference was thali set was served on stainless steel dishware instead of on a piece of banana leaf.

I like the rasam and the kangkung the most as their flavours were not overwhelmed by the seasonings. The other accompaniments were a tad salty to me.

As I know, a thali set normally served with naan or chapatti or puri and a dessert. But these were not come with my set meal.

Sentral Chappati House – the restaurant’s name. Hmm, I guessed there must be good chapatti. I tried a plain chapatti last week and it was tasty.

I went there again this afternoon and ordered a Mooli (Radish) Pratha. The pratha is made from the chapatti dough and stuffed with masala-marinated radish. The dough is rolled out and pan-fried on a hot skillet with ghee.

The pratha is served with mung bean dhal (You can eat with other side dishes or curries) which was surprising me so much as mung bean is usually made into dessert in Chinese cuisine. The mung bean dhal was cooked with spices (I only managed to recognize fennel) and chilli, it was flavourful! The spiciness was acceptable to me. I even asked for more dhal on my pratha!Back to the pratha, the dough was fragrant and chewy. The radish stuffing remained its crunchiness. But I would only recommend to those who like the taste of radish since it was not cooked through.

They do sell Aloo (potato) pratha, Gobi (cauliflower) pratha, thosai, naan and briyani rice.

I was attracted by the restaurant sign which stated it serves the best North Indian cuisine in town when my friend and I were looking for shop to dine in.

We were brought by the friendly service staff to the table and immediately brought us the menu. The restaurant is very clean and cosy, wifi is available too.

While we were looking through the menu, the service staff promptly served the papadam with a greenish yoghurt sauce to us.

We ordered a Pudhina Paratha, Palak Paneer and chicken briyani rice.This is a wholemeal paratha with chopped mint leaves and onions. It was crispy at the side but inner soft and tender. It was really good even without the accompanied dipping sauce.Palak Paneer is a creamy spinach cooked with cottage cheese. The taste was good and I spread it on my paratha! But the portion is quite big for 2 of us as we were full by the creamy spinach puree.Chicken briyani rice was flavourful. The chicken was tender as it was marinated in yoghurt-base sauce. I would love it much if there were nuts in the rice.

I saw chicken / fish tikka is served on almost every table that night. Hmm.. I will visit it again and try it!