foodkrazie

You need very quick hands to spread the pandan layers before it coagulates! I made my way into the kitchen, only to be stopped by this sight of how he deftly spread the pandan layer.


I called early in the morning to make reservation, just in case of overwhelming response! There are 3 varieties to choose from: Pandan, Yam and Corn. Unfortunately for me, the yam version is not available for that day :(

So I chose the combination as it was available. I bought 1 kg of the pandan layer and half a kg of the combination.

While waiting, I noticed that Uncle Cheng was preparing a birthday cake, yes, pandan layer, that is decorated in the olden days with flowers that's made from butter and cream. You can also choose to sprinkle or dust with desiccated coconut.









Regent Pandan Layer cake is located at:

70, Jalan Raya Timur, Kawasan 1,
41000 Klang, 
Selangor, Malaysia

Contact: + 603 3371 8382

Opening hours are: 

Monday - Friday: 9AM - 8PM
Saturday & Sunday: 9AM - 6PM

It amazes me years back, when I first drove past this place, around noon. You will see 'stark naked' ducks hanging in a row, and fans' blowing at them. Must be the heat >.<  So. One fine day. I decided to venture into Restaurant Loong Foong, which is located in Taman Paramount, Petaling Jaya, with family.

They are famed for their ROAST DUCK which are quickly snapped up, even right after 1-2 hours off opening time! They are only open for dinner. Not to be disappointed, do call and book your duck!




Each time a batch of roast duck vanishes from the hanging row, (sounds like hanging sentence!), it will take 20 minutes at least for a new batch to appear from the hot oven and a good 10 minutes for it to cool before they can cut according to the orders.


You can see whiff of hot vapor as the boss and lady boss cuts into the ducks! The skin is crispy, though not as crispy as another restaurant that is famous for it's roast duck as well. However, the marination of the duck in 5 spice powder and it's other secret ingredients (?), is well blended.


The meat is juicy sweet and tender. My favorite part of a roast duck or roast chicken? It's the ribs! The flavor, 5 spice powder and sweetness all bursts into the mouth as you bite and slow eat rib by rib. Awesome. For me, that is :)




It was only 4 minutes to 5 PM and I decided to buy yesterday, as I saw the queue line was rather short. The boss's daughter, asked, who has not have a number yet. Oh. I need to take number. To my horror, and I am already the 55th customer.


 I was 'cheated' by the sight of the short queue. Never mind, I am already 12th in line. So I waited. And waited. And waited. While texting away with a friend on whatsapp, the wait was rather short. It was exactly ONE HOUR that I was in line when it was my turn :(  During the queue, the daughter announced, once you have taken a number, you do not need to queue in line. You can take a seat, pointing to the rows of empty chairs which she has lined up. Interesting concept. She will write you the number on a paper while she will record the number and order on another piece of card board.


 It was quite a few years back, when I dined in with my family, as mentioned earlier. They do have nice dishes like seafood like fish maw, sea cucumber, tauhoo, fish meat, etc  served inside a pumpkin. They have various sizes of pumpkins which you can order according to the number of people you have with you.

I will always ask, what is their specialty, whenever I patronized a new eatery. So, do that, if you are unsure; you won't go wrong.

Yes, some of you may already know this place which is situated in Taman Paramount. Check them out at:

It's been a long, long, while since I have shared anything in the food journey in here. Been sharing on the most used social platform, where else, Facebook :)

Decided to revive my food blog as friends had also encouraged me to do so and it's only more proper to be focus and share these wonderful food gems. Blogging.

This is a Chinese restaurant located in the most obscured place; yet at the same time, the location is not hard if you know the landmarks to look for. MCA Pandamaran and a temple besides it! And it is actually, the big empty space in front of the temple, rather the entrance itself  *cry with joy* (for locating this eatery.


Yes! Holy (mind the pun!) CRABS, indeed! The size of these crabs are no joke! This is SALT BAKED CRABS that is served with some garnished fried shallots. Therefore, it is not a surprise if the crabs are salty! These crabs are from Indonesia.

Every time, a plateful of these crabs comes out from the kitchen, all the patrons will be so awed by te hugeness of it. LOL. I am one of them too.

In my opinion, the price for the size of a crab served, is deemed "reasonable". The 'body' itself, flesh beneath the shell is as big as my face! Even with one pincer itself, you will find yourself quite satisfied with the sweetness of it's flesh, which made you craved for more. At least, I have, tried a crab this huge! :)


This is, CLEAR SOUP RED SNAPPER, served in a clay pot. It is something uniquely served and cooked. As you can see, the soup is not that "clear" and it has a generous amount of the Chinese Parsley and slices of ginger, which are well combined, with the right amount of the Chinese rice wine. The fish is indeed very fresh. Yes, no 'muddy' taste. It's a seafood place, so the food has to be fresh!



As for this next dish, "NAM YEE CHAR YOKE" (fermented red bean curd, that have been preserved in rice wine) is a signature Hakka dish.


I used to grow up with this dish, that is very well done by my grandmother and my mum. The size of this dish, is in bigger chunks and crispier than this one. This is a more 'refined' size :) Despite being deep fried, the meat is tender yet juicy, with the right proportioned of nam yee marination. Will go down well with beer!




GINGER CHICKEN, used to be only served to women after childbirth, to ensure recovery as new mothers are believed to be prone to certain ailments like 'wind', thus the ginger.

The cooking method used is slightly different from the traditional ginger chicken served. And "village (kampung) chicken" is used, as the perception is that is has less fat content. Why? Not an urban chicken, pampered and fed with no exercise! I have tasted better ones as in the taste itself.


LALA MIHUN (CLAMS STIR FRY RICE FLOUR NOODLES). This is not the usual hard shell clams, mind you :)

To me this is dish is nothing special, compared to the first time I had this dish in Telok Gong, another seafood restaurant. I found another place, in Kuala Lumpur itself, yes, you read right! I dare say, it is of equal status to the one in Telok Gong! Look out for the coming posts ;-)


A salty dinner night indeed ^-^ SALT BAKED FRESH WATER PRAWNS. Now I wondered, why have we not ordered steamed prawns instead *scratch head wondering*

It is a seafood restaurant, so expectation of freshness is high and nothing below is acceptable. This restaurant, passes the 'freshness' test. The prawns flesh has a nice firm texture, the sweetness of it's flesh goes down well with the saltiness on the shell. Yes, I ate the shells too! *grin*

NOTE OF ADVICE: You can call to book the crabs but not the seating

Now how to get there:

89, Jalan Pandamaran Jaya 2, Kampung Sijangkang, 42000 Pelabuhan Klang, Selangor, Malaysia

Contact: +60 12-271 4444 / 014-6351119 / 019-944-1111 
GPS Coordinate: N3.010841, E101.424494 


Operating Hours:

The best part is none other than the mixture of sticky strings of cheese + mayonnaise! For someone like me who cant tolerate diary product, this is much enjoyable without the 'milky/diary smell'. The prawns are fresh but not really coated with the mixture on the inside. Nonethless, this is rated 9/10 for me and my group, because of the delicious mixture.
Fishballs? What is so special? These are homemade, 'bouncy' truly fishballs which you can taste the sweetness of the fish it is being made from; simple and laced with just plain soy sauce sprinkled with some spring onions to finish the presentation touch. Its the taste which matters - therefore, it deserves a rating of 8/10.
The other recommended dish by my colleague was the 'Premium Sauce Clams', literally translated from 'Seong Thong LaLa', which is richly garnished with shreds of ginger and spring onions with Shiao Xing Wine (Rice Wine) to add a bit more tinge to the dish. The clams were fresh and nicely cooked, thus minus the 'chewy' work. Despite being a bit too salty, overdose of soy sauce, we still find it pleasantly nice. It would have been much tastier. I will give this dish a try again the next time am there which will likely to receive a higher rating from now, 6/10.
We had two other dishes, one dish of fresh vegetable 'Thong Oh' nicely fried with just plain soy sauce and Salted Egg Yoke Crab, which to me, is nothing much to shout about. I noticed other tables ordering Claypot Crab Glass Noodles - will order that on my next trip back! The total cost for this meal for 4, inclusive of drinks for each amounted to RM130.

Kedai Makanan Rasa Lain  is located at:
69 Persiaran Medan Bercham 2
Pusat Bandar Baru Bercham
Ipoh
Contact:+6012 512 8407

I first discovered this place through a friend who is an avid 4x4 fan and organizer of the many 4X4 events organized nationally; travels on his 4X4 all the way to many places in the world, as far as driving from here through the many challenging terrains until China!

Bukit Tinggi BBQ is well hidden inside one of the road leading to Kg Bukit Tinggi. I was very much amazed by the unique decors inside as you can see, the many umbrellas', which are 'autographed' by the many patrons' from different companies, press',etc and wine/beer bottles. As am writing this, I will bring an umbrella with my next group and leave our much treasured signature behind. And, find out the story of the umbrellas and many many bottles'.
This pot,which looks like a double boiler, has the top layer laden with clams, prawns & crabs, whilst the bottom layer is the soup, that has all the seafood flowing in adding to the sweetness of the soup, which has pieces of the infamous expensively priced Bentong ginger inside.
The seafood are very fresh and the restaurant has very spicy chilli padi too! You can just dip your pieces of prawns or clams into the soy sauce that has the chilli padi, and wham! Be careful - real spicy.

As you are halfway through your food, the staff will come and take away the pot and put it back onto the stove, return your leftover of seafood in another plate. While you are eating, they will add in mix vegetables with some oyster mushrooms' into the soup and once ready, they will serve you the second layer as seen below.

I would not fail to stop at the above on my way to Penang on each occasion. Nibong Tebal is a small town which is easy for you to locate this small restaurant tucked in the middle section of a row of single storey shop lot.

1. Follow the Nibong Tebal signage (which is the left, and Jawi is to your right).
2. Go straight and up the fly-over (looks like a bridge) and keep left.
3. As you drives down the fly-over, keep left (there’s a sign to say Nibong Tebal – like a U-turn under the fly-over) and follow the sign – town.
4. Just drive straight on and you will pass Maybank on your right.
5. Then you approach a row of single storey shop lot on both right and left.

Look to your left, you will see a corner air-conditioned restaurant; drive on for another 5-10 meters and you will see a clinic. It is located 2 doors away.

Restaurant Lee Hong Kee (LYJ)  operates from 11:30 am - 3pm, breaks at 3pm. Re-opens at 6:00 pm - 11:00 pm.

This restaurant has lots of variety in their menu to choose from and prices are reasonable yet delicious.

The place is always, if not most times, are packed to the brim even during lunch. Thus, it’s advisable to give a ring and reserve a table when you are popping in for dinner, especially weekend; although they have moved to a bigger and spacious shop. Love their new place

The restaurant has a different specialty each day; asks the lady boss for recommendations if you are not sure what to order.

One of the dish that has the tongue wagging is "Dong Tok Gai", literally translated as "Standing Chicken". It is a whole roasted chicken, served with it's neck being pierced through a steel metal, making it looked like it is standing, thus the name of the dish! Poor chicken, having to sacrificed itself twice for mankind :(


You are welcome to feast on this dish in any manner you like! Seriously. Plastic gloves are provided so that you can either tear the chicken and eat like a 'wo/man from the cave era' or the usual 'cultured manner' via the carving knife and fork




The "Dong Po Yok" is served in perfect 3 layer. As you bite into the fat, it has a firm texture and not the usual spurt of fat that makes you go queasy yet guilty, thinking about your cholesterol level! Usually, this dish comes served with "Man Dou", pita bread style, which you can stuff the delicious pork into the bun or eat with plain rice. Your choice. Really.




I have an 'aversion' towards certain type of fishes. Those that gives you the "muddy' taste, which may be quite common with tilapia fish. This was recommended to us, "Claypot Tilapia"  and I was game to try. Well, I went with my Friday badminton group, and they loves fish!

The verdict? This dish was perfectly timed,as in the fish meat was just tender, not overdone which will give you a firm yet hard texture! NO muddy taste! Trust me, my friends who eats out with me, will always leave, or, serve the part closer to the tail, for me.


A well done combination of fusion cooking, in my opinion, a fern vegetable, known as "Kerabu Paku". It's a cross between Thailand and Chinese style cooking; the vegetable was blanched, generous squirts of lemon juice, and top off with perfectly fragrant fried shallots. Unusual yet creatively tasty!


Vegetables are generally nothing much to comment about, which you may realize by now, that I limited my blogging about vegetables. This is another recommended dish. Have you tried yam, meat, dried shrimps with kai lan? Interesting combination but tasted nice, especially the yam. Try it.