Noodles @ Grandmama's, Pavilion KL, Jalan Bukit Bintang, Kuala Lumpur

rich artery clogging sang har hor fun (RM19)

Searching for food around Pavilion tends to be a little boring especially when you're a food blogger looking for a new place to feature. Hence, when Splashie Boy said we had to do Pavilion this week, I immediately thought of trying out the newest place in the mall aka Grandmama's that took over the space, which used to be O Cha Cha (so sad that matcha place died) and Zen by Secret Recipe.


1. the retro chairs reproduced, 2. glass detail around, 3. cooling umbra juice with sour plum 4. the floor tiles I love a lot

The restaurant is huge. They occupy the space next to Starbucks and they also have an open air space in front of Celcom and TGIF's. We decided to sit at the open air space that was decked out in retro looking chairs and long benches. I absolutely love the furniture here (fits my retro look at home) as they took the 1960s elements and reproduced it in new stuff with a little modern look. For instance the bench we sat on, was thoughtfully reproduced where one side didn't have a hand rest to allow you to easily slide in.


eggy beef kuey teow (RM14.90)

One look at the menu and you'll spot nasi bojari, the infamous dish made popular by Madam Kwan's. A quick chat with the waiter revealed that this is indeed related to illustrious family (the daughter owns this place) behind the crowd favourite. Hence you find familiar dishes like nasi lemak, assam prawns, nasi bojari here. Aside from Asian dishes, they also do a Western selection also (including escargots!).

The waiter recommended us the sang har hor fun and an eggy beef kuey teow, that sounded good. Both arrived very quickly, which we dug in since we were pretty famished. The prawny noodles were heavenly - rich with prawn roe and prawn oil, even though the broth is thin. They cut the thick rice noodles, making it easier to slurp down. The noodles was an exact replica of the luxe hor fun soup from Oriental Pavilion except the used thicker noodles here. Nevertheless it tasted very good and incredibly cholestrol laden with the rich prawn roe. For those who prefer the usual type, they also serve sang har meen (RM29) with the crispy noodles just like Soo Kee's. Splashie Boy's eggy beef noodles (RM14.90) were also pretty good - right amount of creaminess but lacking a little wok hei. Washed down with some cooling umbra juice, we were pretty happy with the food here and unlike Madam Kwan's, one didn't need to fight with the world for a table here.

Grandmama's
Lot 6.01.01, 6.01.02
Level 6
Pavilion Kuala Lumpur
168, Jalan Bukit Bintang
Kuala Lumpur

Tel: 03-2143 9333

(Halal. Place is opposite Starbucks and taken over the old O Cha Cha and Zen place. For larger pictures, see the Flickr set.)

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.

Tagged with: Malaysian Food + Sang Har Hor Fun

Other reviews:

• Jean, who ate here twice already
• Eat Drink KL who likes the sang har meen
• Klue who tells us about the link of Grandmama's with DJ Blink

The ultimate steamboat @ Gu Yue Tien, Chulan Square, Kuala Lumpur

1. abalone (not very big but still satisfying), 2. greens never look so good, 3. the claypot of goodness

Regular readers to the blog will know I rarely eat steamboat. A weird fact I know but I've never fancied the spread you get in the restaurant - fishballs coupled with a soup stock that always used to give me an MSG induced migraine. Hence when a friend of mine asked me to try some steamboat this week, I was a little hesistant. However, since it was at Gu Yue Tian, a place that seemed to have eluded me for quite some time, I decided to just throw in the towel (or shouldn't it be ladle in this case?)

the decor with the private rooms at the side

Strangely enough, I have heard numerous stories about the food at Gu Yue Tian but never tried it. One story that fascinated me so much was a family friend's situation - the children heard rave reviews about the place in Singapore, came to KL, searched high and low for the place and when they reached there, they were dissapointed to discover there were no lifts (the mother is in a wheelchair). Not wanting to turn back, the son in law carried her up the stairs and they enjoyed the meal tremendously, which was well worth the effort.

1. prawn tail, 2. the crunchy coral clam, 3. beautiful eel all cooked, 4. the seafood platter, 5. add prawn heads for extra flavour to the porridge

I reckon I don't dine at new places because my family are creatures of habit - whenever we eat out, it's just the regular comfort spots like Overseas on Jalan Imbi, Pik Wah at MABA, Fong Lye at Desa Sri Hartamas and etc.

I love you...oh, crunchy coral clam

Back to the steamboat served here - a special only for the month of August (so one better go eat quickly or be sorely dissapointed!) Costing RM57++ per pax (a minimum order of 4 people is required), you get a wonderful spread with nary a processed fishball or MSG in sight. Instead, they serve you, a watery chicken porridge broth with the subtle aroma of dong kuai and a spread of unique steamboat items (don't worry, the broth thickens up at the end to become porridge). You can also order these items in the a la carte menu but then it will definitely take a bigger hit to your wallet.


1. cooking the balls, 2. the assortment, 3. stringy emmenthal cheese is delish with cuttlefish ball, 4. the decadent foie gras stuffed prawn ball

We kicked off with the kampung chicken, those tough scrawny chooks that taste so much better vs the soft flesh of the battery raised chickens. To give flavour to the watery porridge, abalone is added and quickly ladled out (we had a little search and find operation for them).


the communal cooking pot

Then things started to heat up with the seafood, which you gently cooked very quickly to avoid making it tough and inedible. I love the texture of the Taiwanese fresh water eel (RM20 per 100gm) - not too tough but with a slight yield to the mouth. Definitely on a world of its own vs the other eels I have tasted. Utterly no sliminess but just the fresh taste. Then, it was the prawns, first the head looking a little ominous floating in the porridge and the sweet tasting tail. Quickly ladled up, the prawn is sweet and cooked to perfection. Leaving the best for the last, it was the coral clams (RM30 per 100gm) just dipped and savoured straight away. I love the crunchy texture of the clams in my mouth that one wished they had more than a few pieces from the set. Tasted a little like akagai but so much better.


getting all tangled up with the cheesy ball

Next, it was Gu Yue Tian's version of the usual steamboat fare you usually get - high fangled balls made at their own kitchen, like cuttlefish with cheese, venison with black pepper and the ultimate luxe - prawn ball with foie gras. That was the first item to go into the claypot and it was awfully good with the creamy foie gras. Sheer decadence! The venison with black pepper took a little while to cook since it was so huge, that we had to chuck it in a few more times to cook.


1. vegetables never tasted so yummy, 2. nice angled loofah, 3. our funny and asbestos hands waiter

For the cuttlefish ball with cheese, we were given the cheddar stuffed version first that tasted a tinge too salty. Seems they usually do a version with emmenthal cheese, which we were given a try and that was just perfect as the cooking, melted the insides into a creamy and stringy cheese. Yummy stuff that you get all tangled up with.


piping hot noodles???

Even the vegetables tasted awfully good - the sengkuang or angled loofah was soft and not fibrous like the ones I usually get in other Chinese restaurants. Eating something as simple as vegetables were so delicious as the porridge broth was reduced and packed with flavour from everything we cooked in. Last but not least, we chucked the arrowroot noodles (mai seen), that resemble laksa noodles but with less bite. Such an incredibly tummy satisfying meal. Best of all, for those who hate the hassles of preparation and washing up, you get a certain satisfaction with cooking your own food here. Moreover, this is definitely one steamboat where you don't need to use your dip to add flavour, since it is already brimming with its own natural flavours.


the gorgeous sweet ending....the unusual bittergourd pudding (RM8)

For desserts, I was recommended the unusual bittergourd pudding (RM8), a cold dessert specialty of theirs here. A little weird sounding but damn, it was incredibly stuff - slightly bitter tasting jelly made from bittergourd juice paired with a sweet honeydew cream that was whipped into a foam. Tasted so light with just a hint of bitterness and a overlayering sweet taste from the honeydew. Gorgeous stuff! Now I'm keen to return to try other items like dim sum and their a la carte menu but first, let me break my family's habits or else it is another round of Overseas this weekend.

Restoran Gu Yue Tien
Lot B5-A, Chulan Square
92, Jln Raja Chulan
Kuala Lumpur

Tel: 03-2148 0808

(Non Halal. Park behind and get a parking voucher from there to pay a flat rate of RM3. For more pictures of the steamboat, see the flickr set.)

Other reviews:

• 3iLing who had their trademark half boiled egg and foie gras
• My Jaded Palate who had a family meal here
  

Nasi Tumpang & Mee Rebus @ Warung, Mid Valley Megamall, Kuala Lumpur

the old style & simple decor

I'm a keen fan of Malaysian Insider's food column, making it a regular weekly read for food recommendations around the Klang Valley and afar. Hence, when I chanced upon the mention of "nasi tumpang" at this newly opened outlet called Warung, I was mighty curious.


the bright orange mee rebus

Nasi tumpang, the Kelantanese special has always held a special memory in my tummy. I still remember my first time trying the green banana leaf wrapped rice in Kota Bahru. Found at the infamous White House, where you get perfectly soft half boiled eggs with toast, I fell in love with the slightly sticky and soft rice shaped like a thin pyramid with serunding and curry.

three layer tea, the inside of my nasi tumpang and the rustic stool

Even though I craved that first bite, I never did encounter nasi tumpang in Klang Valley until recently when I read about it in Malaysian Insider. Earlier on, Belanga at the Gardens got me a little excited as they claimed to be selling it but it came up to empty promises (I've not checked recently though, so maybe they have added it into their menu).

nasi tumpang, looking nice and tall served with crackers and achar

Whatever it is, I'm satisified with my nasi tumpang here that comes chockfull of goodies - a layer of serunding, chicken curry, cucumbers and sambal. The ones here is definitely bigger than the nasi tumpang from Kelantan, as I remember eating a very simple one just sprinkled with a little serunding. How did these funny shaped rice parcels come to existent I often wonder? I remember asking a Kelantan person on its origins and they said, this was packed for journeys, making it an easier bite (since the rice is a little more sticky and compact) to eat compared to the looser nasi lemak packets.

Back to the premises, located just next to the walkway to Northpoint and the KTM Komuter extrance. I love the decor here to, very old style with zinc-aluminium topped tables (remind me of my school canteen days) and long wooden benches and stools. I've also tried the mee rebus here, which didn't blow me away compared to Rosli Mee Rebus (the ultimate one but a different version). Nevertheless this version is pretty good but not the best ever. Next time, I reckon it will be the nasi lemak for me and their seri muka, which I heard is to die for.

The Warung

Lot F028C

1st Floor

North Court

MidValley Megamall City

Kuala Lumpur

(Halal. Open from 8.30am onwards. Next to Rotiboy and near the KTM Komuter entrance.)

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.

Tagged with: Malaysian Food + Nasi Tumpang

The 3 C's - Chowtut, Char Siu @ 747, Sunway Damansara & Cuteness Personified

super cuteness personified...

Last weekend seems to be aptly summarised as the 3 C's....kicking off with Chowtut - a foodie's ultimate paradise meal followed by a visit to sinful melt-in-the-mouth Charsiu at 747 (nope it ain't the plane!) Kopitiam, Sunway Damansara and ending with Mr. Cuteness, the stray kitten we rescued a few weeks back.

char siu goodness with springy wantan noodles

Foodies tend to do the craziest (but definitely the best) things in life to make sure they get the best out of the world. Take for instance, the super fun group from Integricity (also the people behind theQguides). These are ultimate foodies who devised this wicked feasting idea aka the Chowtut - a smorgasboard of the best in terms of hawker food.


these noodles remind me of Ipoh's version with loads of char siu

The list of items for the meal is like a Penthouse magazine centrefold spread for a raving hormonal teenager (or maybe just any average male) - droolicious, tempting and even better than just silicon & paper, it was incredibly edible (and lickable!).

1. the packed char siu that started the cravings, 2. thicker and not so springy noodles for the curry mee, 3. springy homemade noodles, 4. large wantans with dried sole powder

Thus it was Pan Heong's mee mamak & sang har meen, Krispy Kreme doughnuts, Hatyai Street's crispy pork knuckle, Teluk Pulai's bak kut teh, Village Park's nasi lemak ayam, Ngau Kee's beef noodles and beef balls, KFC's original and hot & spicy chicken, 747 kopitiam's char siu noodles and extra portion of delectable char siu and Mama Kitchen's 2 versions of butter squid and braised pork noodles - all at one go, so imagine the multiple orgasmic sighs of happiness the tummy was making with the great spread of food. Thanks so much to Frat Mustard (the guy around the town) for inviting, as it was a one-in-a-lifetime experience.


1. pouring out bak kut teh, 2. let's eat!!!, 3. Hatyai Street crispy pork knuckle, 4. Pan Heong's sang har meen, 5. the spread, 6. the unmistakable glazed doughnuts from Krispy Kreme

Through them I discovered the joys of 747 (SFS) Kopitiam at Sunway Mas. Gosh the char siu was so sinfully good - literally just fat with a blackened crust and drenched in a sauce that made it taste almost braised. One couldn't resist, hence I found myself waiting in the crowded kopitiam last weekend to get another dosage of sin...


Frat dived straight into the pool of ultra-sweet Krispy Kreme...utter bliss

The wait is excruciating here...very long and drawn out (about 30-45 minutes) as the couple go through their long list of orders (she keeps it all written down so you can't say you were here first!). What was more worrying was how the char siu kept dissapearing from the stall.....making me so worried I'll end up having none.


1. sweet treats, 2. super yummy butter squid, 3. the wantan noodles

Luckily patience was rewarded and I finally got my order. Seems to be the norm here to order both noodles - the curry wantan mee and the dried wantan noodles as everyone seemed to be tucking heartily in their noodles. The curry broth here is definitely very unusual - diluted with coconut milk but very aromatic from the curry paste they make themselves (no curry powder says the auntie at the stall!). Laden with goodies - char siu, cockles (ask for them as an extra!), longbeans, bean sprouts, taufu pok, mint leaves the bowl is so slurplicious, you find yourself eating it all. What's also interesting is they use wantan noodles - a thicker and softer version compared to the ones used in the char siu wantan noodles. Seems this version has less alkaline water in it, hence it is smoother.

I reckon this is KFC's new top model...introducing Mr. Cheong from All of My Days

The char siu here may not be as fantastic compared to my earlier try at Chowtut but it is still very good and tender, just not as blackened as I like it to be. Usually wantan noodles always seem to lack something, here the stall has gotten it all right - 1. beautiful char siu, 2. springy noodles, 3. large wantans aromatic with the dried sole powder. Thumbs up to this stall, as it's going to be my favourite stopover from now on. More pictures in the Flickr set.

Last but not least, I thought I'll share with all of you, the last C of the weekend...aka Mr. Cuteness that we picked up a few weeks back. I finally got to see the stray kitten we found, after it finished a stint at the vet to cure its flu. Looking all adorable, fluffy and playful, the lucky fella has 2 new friends to play with and it seems a home to go to. Awww, don't you love happy endings! For more pictures of the kitten, see the flickr set.

747 (SFS) Kopitiam
Jln PJU 1/3C
Sunway Mas

(Non halal. Located at the corner shop, near Seremban Favourites.)

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.

Others who have also blogged about this:

• awhiffoflemongrass
• Cumi & Ciki
• Flsam

Quinoa "Fried Rice"

quickie quinoa, fried like rice

A very quick post for today, as I am late, late, late (does not help that there's traffic jams everywhere due to roadblocks today). Been a while since I have been cooking as I've been busy with work. A certain person recently did his medical check up and was told by his doctor, he better start cutting back on fatty foods and etc, hence we are "trying" to eat more healthier food.

While this concoction of mine (based on the Flavours magazine) is not super healthy with the frying element and prawns, it was a relative change from eating rice by switching it to the super healthy grain aka quinoa. I probably should have left it longer to sprout, as it will get even healthier but due to bad planning, we had only decided to cook at the last minute. If you want to get a supply of the healthy grain, head towards Country Farm Organics which seems to be the only place I can source for these. They have various colours (this one is the multi-coloured one hence the red quinoa in the bowl) but sometimes stocks are limited.

I tweaked the original recipe a little - I fried the prawn shells in olive oil to infuse it with more flavour and instead of peas, I used chopped long beans as someone is allergic to peas. Tastewise, it was good and I liked how it filled us up without us feeling bloated. Now, I can't wait to try the other recipes like the quinoa salad or a tabbouleh. If you want to recreate my version, here's a rough recipe.

Quinoa "Fried Rice" (adapted from Flavours magazine)

1 cup quinoa

2 1/2 cups chicken stock

2 tablespoons extra virgin olive oil

6 prawns, shelled

2 cloves garlic, chopped

2 eggs

a bunch of long beans, chopped finely

1 tablespoon soy sauce (I used Kikkoman's lower salt version)

4 stalks spring onions, chopped

To make quinoa: Place quinoa and stock in a pot, bring to a boil. Lower heat, cover the lid and simmer for about 20 minutes or all water has been absorbed. The grains are supposed to look transculent but because mine are coloured, I just stopped once the water was absorbed. Set aside to cool. It is better if you leave it overnight and use it the other day.

To make fried rice: In a wok, fry the shells in the olive oil until fragrant. Discard shells reserving the oil. Fry long beans until cooked and slightly brown. Remove and set aside. Fry the garlic, and cook the prawns. Add the quinoa and mix. Make a hole in the middle and crack the eggs in the centre and scramble to coat quinoa. Add back the cooked long beans to mix and sprinkle with soy sauce, tasting as you add it to adjust to your taste. Dish out and garnish with chopped spring onions.

The Gems of Penang - Char Kuey Teow, Koay Teow Th'ng, Lorbak, Wantan Noodles

an unexpected picture of contrasts....

Ever been faced with the dilemma of having too many great pictures? For the recent Penang trip. I managed to capture such great scenes and food (of course) that editing and choosing which ones to publish in the blog, took so much time. Every shot seemed to deserve the limelight - like the first one, a very unexpected shot of Hairy Berry and this old uncle in an amazing char kuey teow stall, we were taken to. The old uncle's face was etched with deep lines and he carried himself with a quiet dignity to him, not blinking or even smiling when he took pictures of him.

how to create an amazing char kuey teow with duck egg

Back to the food, that remains a wistful memory to the tongue and tummy now. Our unofficial tour guide aka the Le Cordon Bleu chef brought us to this small unassuming corner shop flanked by coffin shops along Lebuh Carnavon. Here we discovered char kuey teow, the way we like it - fried dry with loads of wok hei, juicy prawns and duck egg. Like many stalls in Penang, this one is now run by the third generation and luckily for us, relatively unknown but still very much a gem to be cherished.


full of charred goodness

Other goodies we discovered here were the koay teow th'ng served with duck meat (just like the locals like it but oh so difficult! to get in the Klang Valley). I loved the simple yet tummy-satisfying kuey teow soup with strips of duck meat and a side order of tender melt-in-the-mouth duck breast meat.


delish deep fried lorbak

The lorbak is also delicious - fritters stuffed with various items including chopped squid and meat that are super crunchy and freshly fried. The fritters are so good, we finish chomping down the crunchy delights quickly while dipping it in the thickish brown sauce.


tummy satisfying kuey teow th'ng with the characters from the coffeeshop

Not only is the food great here, it is also an excellent place for pictures with its old style wooden booths, black and white tiled floors, stainless steel chairs and the people dining here. More pictures can be found in the Flickr set.


beef tendon noodles

Weirdly enough, one of the items we ate quite often were wantan noodles. It is weird, since Penang is mainly Hokkiens, but there seems to be quite a group of Cantonese making their noodles here like this old-school place around Chulia Street.


noodle heads will love the springy strands here

Peppered with budget hotels and hostels, Chulia Street definitely has its fair share of tourists - I kept spotting people with large DSLRs traipsing down the streets. This particular stall is often a popular hangout with foreigners who have discover this small place after thumbing through the Lonely Planet guide.


bowls waiting to be filled

Another old style place, this place is well known for its springy noodles and of course, its long history. Seems the stall started out as those mobile vendors popular in the olden days where they will move from house to house with a bamboo stick. Known as "tock tock mee" sellers, the original stall owner would tap on the bamboo with a stick to announce what they were selling to others.


wantan-logy, done with a single chopstick and tighly bound

Now run by the third generation, this Cantonese family sells springy wantan noodles with either beef tendons or the typical char siu and wantan toppings. While I didn't care much about the red tinged char siu slices (old fashioned but not so great compared to the sticky dark ones we are more accustomed to), I love the springy noodles and the tightly bound wantans. Made only from minced pork, these were delish with a silky smooth skin surrounding the juicy goodness. Best of all, you could see how they made the wantans - full of concentration with a single chopstick to help bind the wantan sheet tightly over the mound of minced pork. For more, read Lots of Cravings blog post on this place.

Ping Hooi Coffeeshop
At the corner of Lebuh Carnavon & Lebuh Melayu
Penang

Sai Lam Coffee Shop
307 Chulia Street
Penang

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.

Tagged with: Penang + Lorbak

Lebanese Food @ Al-Amar, Pavilion Kuala Lumpur

sweetish Jallab made from dates and laden with pine nuts and raisins

Ever wondered how time goes by so quickly??? I often do, as the day zips by and next thing I know, it is night-time and I'm staring at my very small notebook screen wondering why I didn't manage to organise my time better to blog more often. The weekend seemed to dissapear in a blink probably because I worked on Saturday and cramped all my errands on Sunday. We did manage to squeeze some time to catch this Lebanese outlet in Pavilion and did a walkaround the Curve and Cathay Cineleisure. It's shocking how many places has closed down there - saw the casualties like Empire Cafe, Nanxiang Mantou Dian, Hollys Coffee and etc.


lovely marinated lamb sausages (RM22)

Back to the Lebanese food, a tiny break from the Penang posts (I still have a few more, even though I've cramped them into categories, so bear with me on those faraway but very memorable posts I need to complete). I've been eyeing this place for a very long time - ever since I read a pretty good review in the Edge (one of my regular weekly reads to keep in touch with the financial world). I also heard they're one of the few places in town that offers tartare. While I was eager to give that a try, Splashie Boy said a firm no, when I mentioned the words, "raw meat"!


1. creamy hummus 2. cheese makouche, kinda like a pizza 3. hot fluffy breads, 4. red seems to be the colour of this restaurant

Instead, we settled on a mix of old favourites and new items. Top on the list was hummus (RM16), that creamy chickpea-garlic-olive-oil-lemon-juice concoction I love with hot and fluffy breads served on the side. Tastewise, if you had to compare with Tajine, the other place we recently ate, there's not much difference in the taste but this version was more creamier and smoother at double the price we paid in Tajine. I guess that is why, we had more breads (4 pieces) here versus the measly one bread we got in Tajine. Refreshments were in the form of the unusual Jallab (RM12) - date juice that was a little sweet but chockfull with pine nuts and raisins sunk to the bottom, which I discovered like hidden treasure.


the aromatic chicken kabsa (RM38)

I also ordered the unusual cheese mankouche (RM14), a Lebanese delicacy that looked like a cheese pizza, which we felt lacked taste and oomph. Maybe we should have ordered the other varieties of thyme and meat instead. However, we struck gold with the Makanek - marinated lamb sausages with Lebanese spices (RM22). Juicy with just the right mix of meat and fat, I loved the tangy taste of the sausages from the marinade that I even ate the shredded cabbage on the side dipped with the sauce. Last but not least, was the chicken kabsa (RM38), which we both shared. I liked the fluffy aromatic tomato rice and the steamed juicy chicken slathered with the tomato sauce given on the side.

Overall, food here is pretty good but prices are on the higher side, especially since it is Pavilion with a plusher atmosphere versus the othertackier looking Middle Eastern joints in town. Service is impeccable too and they also have a nice balcony, you can sit down and drink your sorrows away while looking down on the ever-present traffic at Jalan Bukit Bintang. For more pictures, see my Flickr set.

Al-Amar
6th Floor
Pavilion KL
Jalan Bukit Bintang
Kuala Lumpur

Tel: 03-2166 1011

(Pork free. I'm not sure if they're halal, as I did spy alcohol items on the menu including their own "arak", a specialty of theirs. For more details, see their website which also has the full menu.)

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.

Tagged with: Lebanese Food + Pavilion

Other reviews:

• Eat Drink KL who was a little more adventurous and had the raw meat;
• Jean who had the Chicken Chawarma platter for lunch;
• Luscious Temptations, who ate here when she was back from London.

Prawns, Prawns, I Love You*

the gorgeous dry fried soy sauce (kon cheen) freshwater prawns from Tanjung Tualang

*Prawns, prawns I love you with an aching heart. What is your future, now we have to part? Standing on the jetty as the fishing boat moves away, crustaceans of Malaya, I cannot stay. (adapted from the classic song, Rose, Rose I love you)

1. Prawny beginnings - Freshwater prawns @ Restoran Lung Seng, Tanjung Tualang, Perak

1. Kellie's Castle, 2. deep fried soft shell crab, 3. fried paku pakis with belacan

Journeys always seem to go faster especially when you know there's something fantastic down the line such as the ultimate freshwater prawns dinner at the infamous Tanjung Tualang. When we all piled into the car in Shah Alam, some tummies were growling already, in anticipation for the ultimate feast of 6 large freshwater prawns per person, cooked in 3 different ways.

our bucket of 30 large freshwater prawns, plucked from the tank

We got a little lost taking the more scenic route to the Tanjung Tualang but we did get to drop by the famous landmark, Kellie's Castle, snapping pictures of the half completed "castle". Once we reached the small town of Tualang, locating the restaurant among the many others (some looked so commercial and big) took a little time but eventually we got to the small unassuming restaurant. Having taken Precious Pea's advice, I had called in advance to book all our prawns making sure, we had a ready supply.

healthy oats + freshwater prawns = crunchy and yummy (but not so healthy!!)

Straightway, our prawns were plucked from the water tanks that front the restaurant and sent to the kitchen. Within a few minutes, the kitchen started churning out the dishes - the crunchy and not too spicy paku pakis with sambal and the deep fried soft shell crabs. Unlike the flour battered version, these crabs had a coating similar to what you get with KFC chicken. Nevertheless it was still yummy stuff (gone in 60 seconds I reckon) especially dipped in a sweetish chilli sauce.

1. quick let us escape, 2. ready to start, 3. look at that creamy roe

Our prawns quickly came after we polished off the first dishes. The first and we all reckon (the best one ever) is the kon cheen version - dry fried with just soy sauce and spring onions. Super finger licking good, you have to take time to slowly lick the large shells coated with the delish sauce. The prawns were so bouncy and fresh with loads of creamy roe - eating each one is sinfully good. Not wanting to waste the sauce, we ordered a bowl of rice to mix it with the sauce.

goodness gracious me! the ultimate butter prawns laden with deep fried egg floss

Next it was the butter prawns, which came topped with a mountain of shredded egg floss. "It's not shredded coconut," the lady boss warns us when the dish hits our table. Super yummy, the prawns are fried till you can crunch and swallow the shells. The super fine egg floss with curry leaves is delicious eaten on its own. Equally good but (definitely not healthy), were the deep fried oat prawns. While all of us are usually more used to the healthier oats we eat for breakfast, this crunchy version tasted good and very sinful (probably with all the oil it absorbed).

ultra sweet steamed crabs with egg white

Last but not least, was a plate of 2 crabs steamed with egg white. I especially loved drinking up the soft egg white infused with the juices from the crabs - a very delicate but sweet taste. Even the crabmeat here seemed to be sweet and nicer than the bigger varieties we usually get in Kuala Lumpur. Completely satisified, we continued our journey on with full tummies to Penang and vowed to return for more freshwater prawns. By the way, before coming here, Lots of Cravings and Black Tie White Lie had no idea this place existed....now I reckon they know better.

Lung Seng Restaurant
10, Jalan Besar
Tanjung Tualang
Perak

Tel: 05-360 0735

(Open from 11.30am-9pm. The large prawns are RM65 per kg. Call ahead to book especially during weekends when they're fully booked. See Precious Pea's previous blog post on this.)

2. Prawn in the middle - Mantis prawns mixed with prawns char kuey teow @ Ah Leng Char Kway Teow, Jalan Dato' Keramat, Penang


The ultimate char kway teow or not???

No visit to Penang is complete unless you have eaten loads of char kway teow - charred rice noodles, fried to perfection with loads of Chinese chives (ku chai), bean sprouts, eggs and prawns. Just before we bid the island goodbye, we managed to squeeze some time to sample this infamous char kway teow - labelled as the ultimate luxe version with mantis prawns, large prawns and the creamy duck egg.

Costing RM9.50 per plate with duck egg, expectations were a little high probably due to the price and sadly it felt short. While the plate was laden with goodies to make a crustacean lover fall to their knees, the noodles seem to lack the requisite "wok hei" - that breath of wok and charred goodness we love in our char kway teow. As the tables and chairs were placed far away from the stall, it was a little hard to spy on how they did their frying but maybe the addition of the mantis prawns and prawns into the noodles, just gave out too much juices that made it a "wetter" plate of noodles. One unique thing we notice about this stall, they seem to like to place the fried noodles on one side of the plate. This we reckon is for the server to hold the plate on one side without contaminating the food with his greasy fingers.

Ah Leng Char Kway Teow
Kafe Khoon Hiang
Jalan Dato' Keramat
Penang

3. Tis the end, my darling prawn - curry prawns around Penang (near some river, somewhere)

We're on the road to nowhere...near the river with boats, bridge and fishing rods

Ssssssshhhhhhhhhh......here's a secret hideaway somewhere up North. Prior to going this place, we took an oath of secrecy among all of us, to protect this place from others. Tucked near a river, this small Chinese restaurant seems to cater to a special clientele who know how to call them up and book the best and freshest ever large prawns.

1. packed with people, 2. super fresh steamed fish with brown bean sauce, 3. refreshing ice

Everything here is super fresh, arriving in plastic bags straight from the river where you can see Malay youths fishing for the prawns. Literally eating them straight from the river, the prawns are juicy and bouncy brimming with goodness. Unlike other places that steam it, they do it a little differently here - coated in a thick curry sauce that you mop up with old fashioned Benggali bread. The curry is not too pungent, slightly spicy but so delish that you will end up wiping the plate clean with the steamed bread. I also loved the steamed fish here, topped with a bean sauce that was not too salty.

the perfect way to end a great trip...slurplicious curry coated freshwater prawns

Even though we ate enough prawns to wipe out the a tiny chunk of their population and probably increase our cholestrol levels by tenfolds, I reckon we won't hesitate to this again and again. Hopefully, we'll meet again....my dear prawns! For more prawni-ness, see the Flickr set for the high cholestrol trail of no return.