foodkrazie: October 2008

The below broth, i am sure you can figure out, is none other than 'Hai Wong Yue Chee' (Crab Meat Sharkfin Soup). Okay, I cant help it - I still like Sharkfins soup. I dont think that there are that many real sharkfins out there. It had been ages ago, that i was last at this particular restaurant. Last night, I have to walk to and fro to ensure I am at the right restaurant. The last I remembered the restaurant's name was 'Goh Khean Lee', but never as Hoi Kee. Then I remembered, I have sat at a particular table before until I saw and recognize the lady boss!

This is the first time I tried the Sharkfin Soup here. The overall rating is 7 - good, as the generosity of the crab meat and sharkfin (real or not, well, it tasted real!). The only setback was that it was a bit too 'starchy'; you can taste the vinegar and chinese wine that they drizzle over the soup too. The below portion is SMALL and costs only RM30! Can you imagine this - it can serve up to 8 rice bowls! I cant help but to think about the Large portion then!!

If you looked around, thats what I did, you can see that every table has an order of the below 'Oyster Omelette' (Oh Chean). This is a rare dish to find in KL and different from Penang. Despite being deep fried, it isnt oily at all! This is being served with home made chilly sause with chopped garlic. I liked it best eating it plain as you can taste the sweetness and freshness of the oysters with a tinge of nicely fried egg. The only thing that had changed about this dish from the few times I was there before, was the size of the oyster. It seemed to be smaller now - probably its the season.Hmm. How much is this dish? RM13.

In actual fact, the restaurant here is also known for their 'Ginger Steam Fish Head' (Ching Yue Tau) with lots of minced or rather seemed like grounded ginger, which you can see on the bottom left. Okay, I know its hard to figure out - but not easy taking photos of food that are a bit too dark in sauce with a digital camera like mine.

The portion is only half a fish head; they use 'Soong Yue Tau' which has quite a lot of fish bones. Fortunately, the fish bones are big and not too fine, which may pose a problem for both young kids or elderly. The fish is very fresh thus you can taste the sweetness. The half fish head costs RM20.

My total bill for the night inclusive of a dish of vegetable, 1 coconut drink and two glasses of ice water costs me a total of RM79.70, which to me is reasonable, besides the quality.

Just like a few places which I have not visited years ago, the consistency of the cooking and taste still remains. I chatted with the lady owner and finds that her husband is the Key Chef rather than hiring one. By hiring one, the chef may 'sabotage' the cooking if he/she is leaving and may ruined a restaurant's reputation. The second chef is a Myanmar, whom is allowed to cook some simple dishes like fried noodles.

The restaurant also serves pork shank (different cooking method - soaked in thai sauce), etc. I shall return to try the pork shank.

This place closes every Monday and is open as per usual restaurant hours with a break from 3pm onwards and resume business again at 6pm onwards.

Restoran Hoi Kee is located at: No 5 & 6 Jalan Tun Sambanthan (Brickfields). Tel: 227 41872. The crowd starts coming in around 7pm and they serves table by table.

Irrespective of whether you are coming from KL or PJ, take the turn off at Tmn Seputeh (or Volvo) heading towards Brickfields. You will pass 2 sets of traffic light (coming from KL) and head straight on, you will see a big field (or DBKL Field) on your left. Start looking for car park on the main road on your left, otherwise, you can look for parking further down. There are a few restaurants along the main road. Hoi Kee is located there - or look out for Police Station. They are just opposite.

Go hunting!

View Larger Map

No comments

I am one person that will not crave for One Tonne Mee - okay, its not One Tonne, but Wan Tan Mee. It does sounds like One Tonne though ;-) There is nothing really special about this Wan Tan Mee but I am there for other dishes which are available. As any of us knows, you can have a choice of the thin or thick (choa - above pic) mee. They do have curry for you to choose if you do not want the typical black sauce. To me, the char siew is a bit dry unlike the char siew in Tengkat Tung Shin, which is moist and nice and cost a bomb too!

Now I am at this place for their 'Water Dog' translated from cantonese dialect - "Sui Kow". As you bite into the dumpling, you can immediately taste the mixture of prawn and pork in clear broth. What does this tells you? The portion is generous and the dumpling skin is just like 'a piece of thin cloth covering the body' - ever heard of that? Me neither. Hahaha. But I am sure you are able to imagine what I am trying to describe here.

The other dish is most famous during CNY - the chinese will combine whatever leftover dishes from the CNY eve's feast i.e. pork bones, legs, chicken, duck, etc combine with the right amount of combined Assam Skin and Dried Chilly. Of course, the other key ingredient is the veg itself - mustard. You need to boil it first then slowly simmer till soft. This is known as 'Choi Keok' (Left Over Veg)

If you liked it spicy, just add a little more dried chilly. Or, if you find it not sour enough to your taste bud, add more of the assam skin. It all depends on how you like it to be cooked. The Choi Keok here is just nice to my liking - the amount of sourness, but it would have be nicer if just a little teeny bit more spicy :)

The total cost of RM29.50 was for 3 plates of Wan Tan Mee, a single portion of yong tow foo, 3 'winter melon' drinks in addition to the above two dishes. Yes, instead of having your usual wan tan (dumpling) to go with your noodles, you can opt to have yong tow foo instead. They have variety of drinks i.e. 'yong sum soh' (ginseng), 'toong kwah' (winter melon), etc.

This place also serves the usual chicken and duck rice too (I have tried their duck - quite alright), curry chicken. I have yet to find out why the place is known as BBQ Restaurant - maybe, just maybe, it could be because they make their own char siew too!

BBQ Restaurant is located at No 85 Jalan Ipoh (next to Ambank). They are open as early as 830 - 530pm and 630pm-11pm. And, takes a break fortnightly on a Sunday. There is another branch at 125, Bt 9 Cheras, 43200 Kajang. I have not been there, thus, not sure if its the same.

Or, simply, if you know where Damai Specialist Hospital is, its on the same row, but 3rd block - intermediate shoplot.

View Larger Map

No comments

I was originally introduced to this restaurant's 'Ham Choy Yue Phin Mai' (Salted Vegetable Fillet Fish Noodles). A portion for a person costs RM7 and is rather huge for small (depending on days!) eater like me. The portion of the fillet fish is rather generous; the fish is fresh thus one can tastes the sweetness. The mixed of slice ginger, salted vegetables is well combined with the right amount i..e not too salty nor sour, making it rather appetizing! The soup is so sweet that I always end up finishing the soup but not the noodles. Normally, this dish is made with the thicker type of bee hoon (cho mai fun), not the usual bee hoon one gets from noodles. Unfortunately, this restaurant doesnt serve the former bee hoon. But, it is still delicious. Thumbs up.

This is 'Hoi Sin Poh' (Seafood Claypot) which is more a higher cost dish; one can find fish maw, sea cucumber, thin slices of abalone, sea asparagus, etc. It is very nicely cooked and the way they made the sauce is very well blended. All the ingredients are cooked to the right perfection i.e. not chewy due to being overcooked. What else can I say?

Now, this is one of the restaurant's special dish - 'German Pork Trotter' (Tak Kwok Chee Sau) ala chinese style. The above portion can be shared by 3 persons, depends on how big an eater you are. There was once which just two of us finishes the whole pork trotter! The first thought was, 'Geez, it must be oily', but then, hey hey, when one bites into it, you can can not only tastes the crispiness but the tenderness of the meat! The dish is being served together with a sauce, which to me, seems to be more of black pepper sauce type. The pork trotter itself is, my preference, eaten without the sauce! The portion above costs RM32. I think the cost varies with the size being served.

Restaurant Sin Leong Huat also caters to tourists. There are many more dishes being offered and ala carte i.e. fried noodles, 'man fun', etc. Generally, the food are quite okay. I always go back for the fish fillet noodles and the pork trotters.

Direction to get there:

Go toward Klang via Federal Highway. After paying the 1st toll, look out for exit (on your left) to Sg. Buloh. As you approach the slip road, turn left (direction to Sg Buloh is to your right). Drive straight on and you will come to the 1st set of traffic light (used this landmark to ensure you are on the right track: Castor Sugar Factory or known as CSR which is located on your left), proceed straight on until you are approaching the 2nd traffic light.

At the 2nd traffic light, take a left turn (into a tunnel) and follow the road (curvature). You will see LEWRE (ladies shoes - btw, ladies, if you are reading this, this is where the warehouse sale is being held!!) on your left, turn in your left and take the first right turn. You will see a row of shoplots here - the restaurant is located here with a big signboard. You wont miss it!

Restaurant Sin Leong Huat is open 7 days a week (crazy huh, no rest day!) and operates within the usual hours 11am - 3pm; 6pm - 10pm. The place is rather pack especially during lunch hour and you can see a mix of some 'kwai lohs', japanese besides chinese as the surrounding working environment is industrial.

However, you can call and book the place or even the trotter if you think you are going to be late!

Unfortunately, I have misplaced the business card. I will add on the contact and location when am able to lay my hands on the card - it will be the 3rd card I have taken!

Want to buy me lunch or dinner? I will meet you there if you get lost. Times are bad..hahahaaa..

No comments

BKT is now the acronym for Bak Kut Teh. And when one mentions BKT, Klang is the place that one thinks of to savor this 'flavorful' dish. But now, one does not have to travel that far. There are many shops that sells BKT in PJ and KL too. BKT is very subjective to one's taste; some liked it with a tinge more of herbs, while some liked the clear soup type, which is more of a Teo Chew style, and it tastes more pepperish. No such word as pepperish? Think about it.

The BKT is being served in a hot claypot. You can have the options of adding shiitake mushrooms and specify what type of meat you want i.e. 'pai kuat' (ribs), 'yuen kuat', '3 chan yoke' (i like this part of the meat best!), etc. 'Spare parts', okay, its not car spare parts!! such as pork intestines or stomach can be served separately if you do not like to mix it with the meat.

The soup concoction has just the right amount of herbs mix, which is not too strong nor mild. Again, this is subjective to one's tongue - you know what I mean. You can choose to eat the BKT served with either plain white rice or 'oil rice' (yau fun). If you are a fan of 'yau fun' like me, you need to go earlier as its quite popular with the patrons.

'Yau char kwai' is somewhat like a 'permanent' condiment that goes down well with BKT. One can either let it soak inside the soup, if you like it soft, or just a quick dip, as it soaks up the soup like a sponge soaking up water, to get a combination of the crispiness yet the sweet taste of BKT! There's no other way I can or know how to describe this. But for now, the description shall stay as it is ;-)

In order to have the best of both worlds, eating your favorite BKT yet having to watch after your health i.e. heart or gaining the extra pounds around the waistline, it is best, or, rather had been a tradition, or belief, that by drinking hot chinese tea will 'washed' away any fats or oil that will line your arteries (blood vein) and clogged up your heart. Just like a wash basin being clogged up! Thus, one or rather I practices drinking a few sips or tea cups before eating. I was told that by drinking some first will not give the 'fats/oil' any chance for it to make a 'home' of your artery! All for sake of good food! Haha.

Ah Sang BKT business seemed to have prosper over the years, as it used to be a single shop but not only has it expanded with an addition lot, the place seemed to have 'open up' much brighter. They are open as early as around 730am onwards. It is rather crowded from 1230pm onwards, so, to make sure you have what you want to eat, you need to go earlier to beat others to it. Or, alternatively, you can call and place your order which they will reserve for you. This is what Customer Focus is all about.

No comments

If you are craving or looking for Hakka Food, Pudu Ulu is the best place to be. Somehow, I think, the Hakka Clans stays there - yet to find out the historical relation. This was my first visit to Chuan Kee Hakka Restaurant. It was introduced to me by my eldest sis-in-law, who is a food reviewer herself and writes better than i do! This night was nothing BUT HAKKA NIGHT!

They serves 'Wu Tau Kau Yoke' (Slices of Yam with Pork Belly..drool!) - typical Hakka food. I can taste some 5 spice powder (5 Heong Fun), dont get me wrong, the amount they put in was just right. The yam was cooked just tender, not too hard nor soft. As for the pork belly, it is up to one's preference. I prefered a combination of fat, not too fat, and lean meat. As I bite into the meat, I can feel some fat oozing out which compliments the lean part very well.

The other dish I tried that night was none other than, 'Chui Keok Shuin' (Pork Trotters cooked in Vinegar Sauce). I am not one that fancy this; my sis-in-law is a 'fanatic' (if you are reading this, I am right, aint i?) and have been highly promoting this to me from the moment we started the journey from my house.

Surprisingly, I find myself liking this dish too! It has the right amount of vinegar, mind you, its not too sourish but with a tinge of sweetness from the vinegar. I was practically drinking it like soup! It was so appetizing - do be careful though, you may end up eating more. Hahaha.

Now you may be wondering what is this! This is 'Mook Yee Char Yoke' (Deep Fried Pork with Black Fungus). I actually preferred the meat after being fried, it is so tasty as one marinates overnight with 'lam yee', onion juice (pound small red onion and squeeze out the juice) with some seasoning. It tastes so YUMMY especially straight out from the wok! Sluurrppp.

After one fries the pork, then you stew the meat for an hour or so, till it is tender. Of course, you add in the black fungus together with the meat!

Ah huh, finally, a dish which is non-Hakka but typical chinese vegetable. This is 'Fan Shuee Yip' (Potato Leaves Stir Fry with Garlic). Nothing fancy about this dish, but the way they whip up this dish was just to perfection - the right amount of garlic and the veg was still crisp and fresh as one chews on to it.

Chuan Kee Hakka Restaurant rest day are every 3rd Friday & Saturday of the month. Its operating hours are from 1130am - 3pm and 6pm -930pm. You can easily locate Chuan Kee as the known landmark in that area is PGRM building (Pudu Ulu):

No 14 Jalan Pudu Ulu

Batu 3 Cheras

Tel No: +603-9284 4530

You can see the restaurant on your right hand side, just slightly a few doors away from PGRM. Parking is slightly difficult. You can park at the open car park in PGRM and be there slightly earlier to beat the dinner crowd as it can get rather crowded too. Or, call to reserve.

Alternatively, you can try another restaurant, next door, YAP CHONG. They serves similar dishes but have Yong Tau Foo too.

View Larger Map

No comments

This place was first introduced to me by some doctor friends. We were there for only one particular dish I knew then. If you read on, you will know which dish I am referring to as there are only 3 photos here.Hahaha.

I informed the lady boss that I am 'flogging' (food blogging or otherwise known as flogger), so she said she will introduce some of their special dishes. This was one of the dish - 'Butter Curry Prawn' which was very tasty with the right amount of curry flavor, curry leaves and 5 prawns for 4 pax (this is a personal joke between my badminton aka makan kakis'!) The only setback of this dish is that it is very rich in butter, as no oil is being used to cook! I was giving feedback to the lady boss, obviously, too much oil, and I stand corrected. Anyhow, my badminton game that night was 'powderful' due to the 'prawn effect'! ;-)

This other specialty, 'Hoong Siew Pai Kuat' (Spare Ribs) is so tasty! The meat was cooked to the right tenderness, if there's ever such a statement for it! Some places overcooked the meat, hence, resulting in the meat being dry and one needs more chewing effort. The sauce goes very well with rice as it increases my appetite. I am sure it will do the same for you. I am now drooling as I am flogging despite having pork trotter for lunch - which i will post on later!

Huh, finally, this was the first dish I was introduced to as mentioned earlier. Despite not being there for the last 2 years, they have been consistent - I wonder if there is QC or SOP. This is 'Seong Thong LaLa" (Superior LaLa Soup).

It has just the right amount of shredded ginger, to 'take away the clammish' smell, if you know what I mean. One can taste the 'Hsiao Xing' wine, not too over powering, but the right amount to give one the 'kick'. Friends and family that I have brought there, never fails too drink the soup by itself, and 'dries up' quite quickly - not from the fire below to keep the dish hot, but from the people who eats!

Ming Chun Kee, have 'upgraded' itself i.e. flooring is now tile and the shop seemed to look slightly bigger than I last remembered. The wonderful thing is it is now open for lunch too. It used to be only open for dinner. Try not to go on a Tuesday night as its pasar malam (night market) time.

I have tried 'Yau Cham Yue' (Deep Fried Fish) - cooked to perfection. You will not be able to see any bones left from the fish. This place whips out dishes which is closer to home and is quite reasonable.

You can locate Ming Chun Kee right across Diethelm in Petaling Jaya:

No 46 Jalan 17/1A

Petaling Jaya

Selangor.

Operating Hours: 1130am - 230pm, 5pm - 11pm

Tel: +603-7957 4129

View Larger Map