foodkrazie

As for the Thai Style Fried Rice, it’s nothing really special but with a slight fragrance of lemon grass that is being served with chunks of chicken by the side.

The other special dish is known as Champagne Pork Spare Ribs, but again, yours truly ordered ‘Pork Spare Ribs’ (Pai Kuat Wong) instead. I didn’t realize it was a wrong order until I started to comment about how the size of the meat has shrunk. Then it hits me! Wrong dish. But then, it was tasty – not too sweet nor too sour. Go for the Champagne Pork Spare Ribs, if it’s your first visit. Trust me, its delicious! Now the total bill comes up to:



Restaurant Double Joy opens from 11AM – 2:30 PM, re-opens at from 5:30 PM to 10;30 PM. Their new address is:

27, Jalan SS 3/37, 
Taman Universiti, 
47300 Petaling Jaya, 
Selangor, Malaysia



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Yut Kee Restaurant has been around for ages; there were numerous articles being written about this place located in a pre-war shop lot in Jalan Campbell, right across Wilayah Complex. This restaurant whips up quite a variety from noodles such as fried hokkien/Cantonese, Lam Mee, porridge i.e. pork, fish, your choice to plain simple toast bread or steam white bread serve with kaya. I particularly find the half boil egg is done to perfection. What can one still ask for?

The coffee is one which is thick enough for those coffee addicts like me. The first sip itself is like none other than the…Ahhh…satisfaction! Whether you like it hot or cold, its thickness kicks in strong. What I had this time was Roti Babi which has a mixture of shredded pork, crab meat & onions that is stuffed into bread which has been dipped in egg which his then fried. Obviously, this time it was fried not long enough to give it the nice ‘browned’ tasty look. This bun costs RM7.50 per plate. The coffee is worth paying for RM1.30.
Yut Kee is also well known for its Pork Chop. The pork itself has been marinated and deep fried and served with brown sauce. It comes with potatoes, onions and mixture of green peas, carrots and corns.
Behind Yut Kee itself are some hawker stalls which sells curry laksa, popiah, pork noodles, etc. You are allowed to order outside food but Yut Kee will charge you RM0.30 for bringing in the food. I tried the curry laksa, which is the second last hawker stall. It was okay just a tinge too strong in curry powder. The bowl of curry laksa costs RM4 per bowl

Instead of starting on the first day of my trip to Cambodia, I will start off with the reverse instead of the food that I have had, and, dared to try.
I took a break, finally, from work which is good to a certain extent, as the company enforced that one have to take 5 days of leave in a row, to ensure its employees do not get burn out from work. Thus, at the spur of the moment, less than a week of planning, a good and close friend and I, took of to Cambodia. We headed towards Pnom Penh for two nites and 1 1/4 of day (took Air Asia) then a local bus ride, 6 hours journey to Siem Reap. It was a rather interesting ride as one can see the lifestyle of the Cambodians. It is very much like Malaysia around 30-40 years ago. Like one in Malaysia 'balik kampong' via the old trunk roads before the availability of what one calls, highway or expressway!

Although, my food experience in both places are rather limited due to the concern of hygiene, and not wanting to get diarrhea (on a local bus ride???, no way), we played it safe by eating warm or hot food, even taking away the usual garnishing of cucumber and tomatoes. And, with bottled water.

Thus, by starting off with Angkor beer, not Anchor beer, would be best for this blog. There is actually no difference between both Angkor and Anchor beer, except the two different alphabets! The food in Cambodia is a close resemblance of Thai and Vietnamese culture, which you may find out as you continue reading.

The Coffee is wonderful and my first sip reminds me of Vietnam coffee, minus the dripping that takes awhile to just wait for a cup as in Vietnam. Sigh..such pleasure. The photo of the three different cups of coffee beans below are taken in Siem Reap airport whilst waiting for my flight back to good ole KL, it is, obviously, 3 different types of aroma that you can choose from. I can still smell the strong roasted smell of the aroma. And as am blogging now, the local coffee am having is no where near! Beggars cannot be choosers :(

The below is a local Cambodian fried rice which we had at Baphuon Temple. There isnt much ingredients except for some pieces of chicken with carrots and peas. Despite looking like a plain jane, it tasted wonderful without being too oily. Btw, the Cambodian chilly, like Malaysia's version of chilly padi, is one heck of a great one - spicy. I had a few pieces brought back to plant. So, if you are in Baphuon, go eat the fried rice. Tested and approved. No diarrhea. Hahaha.

My regular badminton kakis' and I were torn between this place vs Pangkor Fish Head in SS15. However, the former won and we ended up in Komplek Sports 3K - Restoran SG Kari Kepala Ikan. It was pretty interesting to find there's actually a crowd - working class. It is actually located inside the complex itself on the ground floor. Obviously.

We ordered the set lunch at RM38, which includes:

1) Half a head fish (at least this fish has more meat than the one I had in Pangkor Restaurant in Tmn Megah, which originally was located in SS2, same row as Caesar Palace).
2) Choice of Honey Chicken or Fried Chicken - we chose the former
3) Mixed vegetable - which is actually pickled pineapple, cucumber (the typical mamak style)

Personally I find the taste is rather towards a bit 'mamakish' style and it has a hint of sourness, dont get me wrong, which goes rather well. Overall the dish was rather tasty yet not too spicy but with enough of ingredients all combined. This place is actually managed by chinese which to me was rather surprising as to the style of the curry fish that was being cooked!

We opted for Honey Chicken instead of curry or fried chicken instead. In fact, when it was first served, i was wondering if it was Ayam Masak Merah! Don't you think it looks so? As always, the famous phrase, 'Looks can be deceiving', is true. It is honey chicken 'disguised' as ayam masak merah..its been fried before being cooked with the sauces and honey. Not bad - worth eating.

There are many versions of Curry Laksa (Curry Noodles)one can get in KL. However, not many shops or hawkers that sells curry laksa like the one in Madras Lane or known as 'Choong Wah Hong'. It comes with pig skin, bean curd, cockels, egg plants and long beans cooked in coconut milk. Yes, I saw the layer of oil there too. It actually is not as oily as it looks, nor, as unhealthy (the coconut milk). The amount of coconut milk is just right. Wink.

You can have a choice to add in curry chicken or not, which you need to tell the person as you order, otherwise, it is served without the curry chicken. This stall has been here since my mum was a young girl, and now? she's 72yrs of age. Hmm. Something must be right about its food, right? Haha.

The normal bowl, otherwise known as small, without chicken costs RM4.00, while the big bowl costs an additional 0.50sen. With chicken? The cost is RM5. I find it a bit on the steep side in terms of its price versus the ingredients. They, however, are very generous with the beehoon!

This stall is located right behind the famous building in Petaling Street, Pak Peng. If you are in Petaling Street's main road itself, where all the stalls are selling the imitations, all you need is ask for this building, go behind the building and you will see a row of food stalls.

Be sure to order the right one as there are two stalls there. Its the stall which is closer to the stall selling yong tow foo.

The yong tau foo is another item you should try when you are there. It has been there for ages as well.

The other wonderful thing I discovered was its Cendol. Especially the green stuff - cendol. It is homemade and DEFINITELY very different and tastes good. Find me another if you can.

The cendol is served in a cup, if you are eating there, which cost RM2.00, while its RM2.50 for take away. As you dig deeper into the cup, you can find sweet corn, red beans and cincau plus some coconut milk. It's just like digging for some good old treasure.

And they serve ice kacang too. What's the difference? I cant tell you, as my mum was the one who ordered. Thus, the only difference, I think, is just the condensed milk vs coconut milk??

This particular stall is the only one there that serves this dessert ;-) so, you can easily finds it.

If you dislike the traffic as much as I do in getting there, go on Sunday morning when traffic is still asleep. Good luck!





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When one goes to Klang, its either for the BKT (Bak Kut Teh) or Seafood. Obviously, Klang has been leaving up to its name for this two famous specialties. I was fortunate to be taken to this restaurant about two weekends ago by my auntie who is residing in Klang itself. This restaurant is open for both lunch and dinner, and, its chef had won numerous awards for some wonderful dishes which is being served in the restaurant too! You can see the pictures and award certifications being displayed proudly.

'Oh Lor Mee Sua' (Oyster Mee Sua) is one of the specialty of this place. As you can see, there is generous amoung of oysters inside the mee sua, however, you will only discover the generosity as you scoop right to the bottom of the bowl. Initially, we thought they were rather selfish with the amount of oysters, boy, were we wrong. Ahem - embarassing. Hahaa. The Oh Lor Mee Sua is apparently to be eaten with some black vinegar, but, I prefer not adding in the vinegar, as you can taste the sweetness of the fresh oyster and the soup itself. By adding the black vinegar, the sweetness of the oysters is being totally camouflaged by the sourness from the black vinegar. I definitely recommends eating it as it is - au naturel.

This bowl costs RM23 which is nice for around 4 pax or more, if you order other dishes.

One's trip will not be complete, dare I say, without having seafood? Well, this is 'Tau Tai Cheong' - White Pomfret served typical chinese style - steamed with fried shredded ginger and garnished with spring onions. The fish in INDEED very fresh and quality is good. The fish meat is rather thick and its steamed to perfection!!! Its only when a fish is fresh does one dares to steam, what more from a restaurant and from Klang ;-)

The chef is being awarded for a particular dish made from this fish. You need to have a table of 10pax in order to be able to order a fish big enough (for its meat) for the chef to make 10 different types of dishes from its meat. The chef will deep-fry its bone and use it as part of the food decoration. I am sure you can eat it too as it looks very very crispy. I have not had the opportunity to try this yet as there were only 4 of us that day. Who would like to go? Lets make a date.

Btw, the above fish costs me RM79 and I had an initial shock as it was the most expensive item in the bill. After coming out of my shock, it was definitely worth paying - the freshness and thickness of its meat.





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