TOKUSHIMA WAGYU Promotion @ IKETERU, Hilton Kuala Lumpur

For the very first time, Hilton Kuala Lumpur is bringing in the famous Tokushima wagyu beef from Shikoku whereby diners will get to savour this premium beef at Iketeru for the entire month of August 2018. Sourced from Nishiawa Beef from Tokushima Prefecture, the beef is certified halal to be sold in Malaysia, explained Japanese Executive Chef Ricky Kamiishi.

This Grade A5 wagyu is available on a special a la carte menu for both lunch and dinner. Besides the popular cuts like sirloin, tenderloin and ribeye, Chef Ricky is also introducing the lesser-known cuts like rib loin and knuckle. Cooked with the right method and matched with complementary ingredients, these secondary cuts are just as delicious.

Broiling and grilling the wagyu expertly, the Aburi Sushi and Karubi Salad prove that rib loin and knuckle can be rendered just as good.

Beef skeletal muscles and trimmings are simmered with tofu and vegetables resulting in a comforting rustic stew. My favourite is the seared rib loin with sea urchin, enhanced with some garlic ponzu sauce. The textural contrasts from the beef, rice and sea urchin is just amazing.

Aburi Sushi – broil sliced rib loin sushi

Karubi Salad – BBQ wagyu knuckle salad with spicy miso sauce

Wagyu Tataki Uni Soe – seared rib loin with sea urchin with garlic ponzu sauce

Gyusuji Nikomi – beef skeletal muscle with vegetables & tofu

Wagyu Hamburger with Mushroom Sauce

Other dishes offered under this promotion are the Toban Yaki Mojio To Wasabi Shoyu (grilled wagyu chuck roll on hot plate with sea salt and wasabi soy sauce) and Mini Onsen Tamago Karubi Donburi (BBQ wagyu knuckle & half-boiled egg with steamed rice). Prices for the dishes range from RM64-RM320.

Head on over to Iketeru this month to savour these special wagyu dishes, available at both lunch and dinner. This promotion started today and is available until 31 August 2018.

For reservations, please call +603-2264-2264 or visit life@hilton.com for more information.

 

IKETERU
Level 8, Hilton Kuala Lumpur
3 Jalan Stesen Sentral
Kuala Lumpur
Tel: 03-2264-2596/2264)

Business hours: Noon-2.30pm (lunch); 6.30pm-10.30pm (dinner)
*Pork-free

“TASTE OF FREEDOM” & FRESH RIVER FISH at ZUAN YUAN, One World Hotel

I think it’s pretty apt for the good folks at Zuan Yuan to select Double Boiled Soups as the highlight of their “Taste of Freedom” promotion in August. August is our month of independence as Merdeka Day is celebrated on the 31st, hence, “freedom” comes into the picture. Now I also think there’s no better comparison than the sweetness of double-boiled soups to denote “freedom”!

We all know how nourishing double-boiled soups are – simply because the best ingredients are used and the long boiling time extracts the sweet flavours well.  At Zuan Yuan, this month, you get to savour winning double-boiled soups like Fish Maw Soup with Dried Scallops, Abalone, Sea Cucumber & Mushroom, Village Chicken Soup with Jade Abalone Dendrobium & American Ginseng, Chicken Soup with Korean Black Garlic, Abalone & Sea Cucumber, Fishbone Soup with Abalone, Monkey Head Mushroom, Dried Scallops & Lotus Seeds, among others.

Double Boiled Fishbone Soup with Abalone, Monkey Head Mushroom, Dried Scallops & Snow Lotus Seeds

There are other speciality dishes too in the extensive a la carte menu. Highly recommended are dishes like Claypot Eggplant with Cuttlefish & Shrimps in Spicy Chilli Sauce, Chef’s Special Sweet Sour Chicken with Dragonfruit, Braised Housemade Beancurd with Lily Bulbs & Dried Scallops and Crabmeat Eggwhite & Pine Nuts Omelette eaten with fresh lettuce leaves.

Crabmeat Eggwhite & Pine Nuts Omelette

Come September, Zuan Yuan will be highlighting fresh river fish in their special menu. With high content of Omega-3 and Omega-6 fats (the good fats!) these fishes are highly recommended. My favourites are the Deep-fried Black Tilapia with Light Soy Sauce and the perfectly steamed Jade.

Black Tilapia – deep-fried with Light Soy Sauce

Jade Fish – steamed with crispy carrot & golden garlic

The fish dishes go well with plain rice but if you are not a fan of carbs, skip that and just go for the sweet, smooth and tender fish!

We couldn’t resist checking out some of Zuan Yuan’s popular dim sum (available at lunch only).

Steamed “Siew Mai” with Japanese Baby Scallop

Steamed “Phoenix Eye” Dumplings with Prawns & Black Truffle

Deep-fried Prawn Rolls with Century Egg & Oatmeal

“Cheong Fun” (rice rolls) with Goose Liver “YiuTiao” (fried crullers) Hong Kong-style

Chilled Pomelo, Snow Fungus & Nata De Coco with Lemon

So, August and September are certainly exciting months in Zuan Yuan with all these goodies lining up to induce food coma of the delicious kind!

 

ZUAN YUAN
One World Hotel
Bandar Utama City Centre
47800 Petaling Jaya
Tel: 03-7681-1111

ENAK KL @ Feast Village – Modern Malay Cuisine

Enak KL is now back in town, after a short break some months back. Still in Feast Village, Starhill Gallery, Enak KL now occupies the lot where Tarbush used to be. Enak’s kitchen is still helmed by Chef Rani Ghazali who has been with the restaurant from the very beginning. Translated to mean “delicious”, “Enak” lives up to its name serving up traditional Malay cuisine, cooked lovingly by Chef Rani using age-old recipes from his family.

Kerabu, the Malay-styled salad using fresh local ingredients sits at the top of the menu and there are are 6 varieties listed there. We love our salads – we had 4 kerabus from that list!

I was told their most popular kerabu is the Kerabu Jambu Air Ikan Bilis, a unique mix of crunchy rose apples, fried anchovies tossed with shredded lemongrass, honey and lime juice.

Kerabu Jambu Air Ikan Bilis

Kerabu Kerang with cockles, beansprouts, coconut cream, kerisik (fried shredded coconut) and tamarind juice is another palate teaser. We also had the Kerabu Nangka with young jackfruit, prawns and bound together with ground fresh chillies, onions, belacan and kerisik. Kerabu Pucuk Paku had fiddlehead fern and chicken mixed with musk lime juice, kerisik and chilli padi for an extra kick.

Kerabu Kerang

Kerabu Nangka

Kerabu Pucuk Paku

We’re so glad we ordered their Sup Ekor because those chunks of oxtail were amazingly tender having been boiled for hours in a rich savoury broth perfumed by star anise, cardamom, cloves and even chill padi.

Sup Ekor

Once our oxtail soup has been slurped up, Chicken Satay made its way over. Tender juicy chunks of chicken meat dunked in a rich nutty sambal sauce – absolutely no complaints there!

Chicken Satay

Continuing with grilled items, we checked out some seafood items. After all, Malay-styled “ikan bakar” is always a favourite. So we had the Grilled Grouper and King Prawns and totally enjoyed the sweet freshness of the seafood. The fish and prawns had been marinated with a secret terutup glaze before grilling and that explains the incredible flavours. You can choose to eat the grilled food with several “sambals” – sambal asam jawa, kicap chilli padi or the regular sambal belacan.

Grilled King Prawns

Grilled Grouper

If you are a beef lover, do not miss the Rusuk Daging here! It’s truly one of the best grilled beef ribs I’ve ever had. Tender yet with a yielding bite, the charcoal-grilled juicy meat was absolutely delicious – it’s our top favourite dish at Enak!

Rusuk Daging

Asam Pedas is such a typical Malay dish and we just had to have this. We chose the fish version – our Asam Pedas had a generous portion of seabass in it. With dried red chillies, tamarind juice, laksa leaves and wild ginger paste ground into the paste for this gravy, be sure to have lots of rice ready.

Ikan Asam Pedas

Talking about rice, Enak serves complimentary rich with their main dishes and diners can choose from white rice, nasi tomato or nasi biryani. Both the nasi tomato and nasi biryani were divine, beautifully scented by spices embedded in the grains.

Delectable Nasi Tomato

To go with our rice, we also had the Sambal Udang Petai, Ayam Percik and two vegetable dishes – Kailan Goreng Ikan Masin and Kangkung Belacan. Needless to say, these made us did justice to the rice!

Sambal Udang Petai

Ayam Percik

Kailan Goreng Ikan Masin

Kangkung Belacan

There are several traditional Malay desserts on Enak’s menu. Popular ones are their Pisang Goreng, Serawa Durian and Ais Batu Campur. Our favourites are the deep-fried bananas served with a sweet-spicy dip and the rich durian “congee” cooked in coconut milk and palm sugar which we happily dipped the roti jala and steamed glutinous rice balls.

Pisang Goreng with spicy-sweet thick soya sauce dip

Serawa Durian

Ais Batu Campur

If you are looking for a comfortable and elegant venue to dine on traditional Malay cuisine, Enak KL is just the place. Service is attentive and friendly.

 

ENAK KL
Feast Village, Starhill Gallery
JW Marriott Kuala Lumpur
Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: 03-2782-3807

“CHINA & NANYANG” FEAST at ORIENTAL Group of Restaurants

When two talented, experienced chefs join forces, pitting each other’s strengths and culinary skills together, you can be sure of a meal that will blow your stomach away. The Oriental Group of Restaurants’ annual gastronomic affair serves the platform for this show-stopping feast to introduce different dimensions of classic Chinese cuisine to diners.

Available from 3-31 August 2018 only, this year’s theme is “China & Nanyang” fusing tradition and innovation in the array of dishes curated by Chef Justin Hor and Chef James Ho. The award-winning Chef Justin Hor needs no introduction – as the Group Executive Chef, he is the familiar face and dynamic force behind the culinary creativity of the Oriental restaurants. Chef James Ho is Corporate Executive Chef of Ruyi, the man behind the iconic miniature nasi lemak sushi (and others) which rocked the KL food scene when Ruyi & Lyn opened in 2015.

So, with these two culinary maestros putting their years of experience, talent and creativity together, traditional Cantonese dishes with touches of innovative contemporary flair have resulted in a menu that’s both exciting and immensely satisfying. The use of fresh and premium ingredients elevates the meal to the next level of exclusivity and leaves a most luxuriously delicious memory in the mind and tummy. When I say “premium”, think 3-head abalones, suckling pig, foie gras and bird’s nest – all used liberally in the scrumptious dishes in this special menu!

Priced at RM2,388 nett for a table of 10 people, it works out to only RM238.80 per person and for the amazing dishes served, that’s really excellent value-for-money.

The “Nanyang” factor for this theme refers to the flavours of South East Asia. Centuries ago, when the Chinese explored and migrated to South East Asia, it’s inevitable that Asian influence would creep into Chinese cuisine evolving it into what’s known as “Nanyang” dishes. Hence, you will taste dishes which are a bit more intense in flavor, thanks to the usage of Asian herbs, spices and sauces.

The meal starts with a Tapas Platter of 6 items and the Nanyang influence is pretty evident in these delightful bites. Stronger tastes emerge from the spicy garlic sauce poured over the tenderest of pork belly slices, radish stained a lovely pinkish hue by sour plums, okra paired with jellyfish and smoky Hunan meat saute’ed with dried long beans – these are the very appealing appetizers in store!

Tapas dishes by Chef Justin Hor:

Jellyfish & Okra in Wasabi Sesame Sauce 

Codfish Roll

Zhenjiang Sweet Sour Iberico Baby Pork Ribs

Tapas dishes by Chef James Ho:

Pink Roses Pickled Radish 

Spicy Garlic Sauce Pork Belly

Hunan Wax Meat with Dried Long Beans 

The 5 main dishes are of course the stars of the show. The Superior Double-boiled Soup sets the pace and it is a soup that’s prepared with great care over a long period of time. The cleaning and preparation of premium dried seafood is a meticulous affair, not to mention the more than 10 hours of boiling needed for the superior stock. The menu is flexible to offer either sharksfin or fish maw in the soup, so do state your preference when booking your orders.

Superior Sharksfin Soup with Morel Mushrooms & Pigeon (Chef James Ho)

The roast suckling pig dish is a joint-effort from both chefs. The modern twitch here is the smooth foie gras mousse used to sandwich the crispy piggy skin with a crunchy cracker, doubling the joy when you chew on this.

Roast Suckling Pig with Foie Gras Mousse (Chef Justin Hor & Chef James Ho)

Ahhh… what can I say about the abalones? Braised for 10 hours in Japanese kelp (konbu) and perfumed with truffle, the abalones are baked inside a salt mound studded with star anise and cinnamon. The heady fragrance from these spices adds a delicate aroma to the abalones, causing me to eat my portion at the slowest pace just so that I can savour the experience to the max! Need I say that this is my favourite dish?

Abalones baked in salt

Salt-baked Abalone (3-head) with Truffle & Konbu (Chef James Ho)

Before this meal, I’ve never heard of “yellow corvina”. Such a pretty name for a plain-looking fish. But don’t let looks deceive you because this is one of the tastiest fried fish I’ve ever had. Oh I managed to glean the secret from Chef Justin on how to perfectly deep-fry a fish, too!

Deep-fried Yellow Corvina Shanghainese-style (Chef Justin Hor)

The Chinese must have their carbs and so to fill up the tummy, there’s Chef Justin Hor’s signature crispy rice served in cute little pumpkins. Beneath the cheese and rice, there are seafood treasures – I’ll leave it to you to find out what those are!

Baked Rice with Cheese & Crispy Rice in Baby Pumpkin (Chef Justin Hor)

Do save some space for desserts. Both the chefs have their hands in these. I totally love the cold refreshing bird’s nest with white fungus, fresh fruits and mint leaves. The accompanying dumpling (shaped like a plump carrot) oozes this amazing filling of buttery peanut lava which is so good I wished there’s more than one dumpling! I hope they’ll have this in their regular dim sum menu soon so that I can have plates of them!

Refreshing Rainbow Bird’s Nest (Chef James Ho) & Lava Carrot Dumpling (Chef Justin Hor)

Seriously, this is the best Chinese meal I’ve had this year so far. If there is ONE Chinese meal you must eat in a restaurant, this is it. I’m planning to round up some makan kakis to go for this again. If you plan to do so as well, do call now and book ahead because reservations are piling up already as most food connoisseurs in town (who are fans of Oriental restaurants) have been waiting for this feast. And like I’ve said before, at RM2,388 nett per table for 10, it’s a steal.

Both the maestros will be making an appearance in a series of grand dinners at the following outlets:

3 & 14 August 2018
Noble Banquet
Tel: 03-2145-8822

6 August 2018
Oriental Pavilion
Tel: 03-7956-9288

7 August 2018
Noble Mansion
Tel: 03-7932-3288

9 August 2018
The Han Room
Tel: 03-2284-8833

13 August 2018
Oriental Treasure
Tel: 03-2242-2382

10 August 2018
Ruyi Restaurant & Lounge
Tel: 03-2083-0288

Please note that at their PORK-FREE Maju Palace Restaurant and Ruyi Restaurant & Lounge, the roast suckling pig is replaced with Peking Duck. In the tapas items, pork will be replaced with chicken and duck.

Besides calling the restaurants directly for your reservations, enquiries and bookings for this special set menu can also be directed to Emily (012-392-2082) and Melysa (012-599-6028).

More info of the Oriental Group of Restaurants can be found on www.orientalrestaurants.com.my

PAK TAI – Southern Thai Restaurant @ Feast Village, Starhill Gallery

Southern Thailand cuisine is known to be spicy and fiery, with flavours more intense than other parts of the country. Fans of such cuisine will be happy to know that there’s now a brand new restaurant in town specialising in Southern Thailand fares.

Pak Tai was recently unveiled in Feast Village, Starhill Gallery and helming it is a Thai native, Chef Guk. This is the sister establishment of the original Pak Tai at The Ritz-Carlton, Koh Samui.

Born and raised in Thailand, Chef Guk’s love for cooking started at the tender age of eight. His culinary education began in the kitchen of his family-owned restaurant, where his mother imparted the fundamentals of preparing and cooking Thai cuisine, thus igniting a passion in him for the culinary arts which took him from The Land of Smiles to the United States in the pursuit of developing and honing his skills.

The affable Chef Guk helms Pak Tai

From Pak Tai’s menu of authentic spicy food and rich and fiery curries, we tasted some of Chef Guk’s signature dishes. Fresh local produce and Thai ingredients specially flown in from Thailand are used to ensure that each dish is an infallible tribute to the chef’s homeland. The fresh herbs and spices used are incredibly aromatic, giving the dishes that “oomph” that’s so necessary in Thai food.

We started our meal at Pak Tai with some of their comforting classics such as Tom Yum Goong and Tom Kati Talay (seafood coconut soup, turmeric and kaffir lime leaves) alongside regional specialities unique only to southern Thailand such as Khua Kling Nua (wok-fried spicy minced beef with turmeric, kaffir lime and herbs); Tod Mun Bai Cha Plu (fried shrimp cakes with wild pepper leaves served with sweet chilli sauce) and Gaeng Kua Sapparod Goong (yellow curry shrimps with pineapple, kaffir lime leaves).

Tom Yum Goong (RM50)

Tom Kati Talay (RM55) – Seafood Coconut Soup, turmeric and kaffir lime leaves

Khua Kling Nua – Wok-Fried Spicy Minced Beef

Fried Shrimp Cakes (RM55) with wild pepper leaves and sweet chilli sauce

Gaeng Kua Sapparod Goong (RM90) – Yellow Curry Shrimps (RM90) 

Yum Sa Rai (RM55) – Seaweed Salad with scallops, red onions and lime juice

Som Tam (green papaya salad)

Wok-fried Morning Glory (RM30)

Chef Guk is a wizard in frying fish – his fried fish dishes are pieces of delicious art. Fried to perfection and served with various types of sauces, the fishes are excellent.

Deep-fried Grouper with Sweet Chilli Sauce (RM105)

Crispy Red Snapper with turmeric and herbs (RM125)

Pad Thai

Signature Thai desserts not to be missed are Kanom Jaak (rice pudding and coconut wrapped in a palm leaf and chargrilled to perfection) and the perennial favourite, Khao Niaw Mamuang (mango with sticky rice and coconut cream). My personal favourite is the Bua Loy (steamed silky chewy rice dumplings in coconut milk).

Bua Loy (RM15) steamed rice dumplings in coconut milk

Tub Tim Krob (RM15) water chestnuts, jackfruit, young coconut

Khao Niaw Mamuang (RM15) mango sticky rice coconut cream

Let your palates travel through a plethora of Thai classics at the all-new Pak Tai – where every dish is carefully crafted with warm and genuine Thai hospitality.

For reservations and enquiries, please contact +60-3 2782-3814, email paktaikl@ytlhotels.com.my or visit feastvillage.com.

 

PAK TAI
Feast Village Starhill Gallery
JW Marriott Kuala Lumpur
181 Jalan Bukit Bintang,
55100 Kuala Lumpur

Open daily for lunch 12.00pm to 3.00pm & dinner from 5.30pm to 10.30pm

PAK TAI – Southern Thai Restaurant @ Feast Village, Starhill Gallery

Southern Thailand cuisine is known to be spicy and fiery, with flavours more intense than other parts of the country. Fans of such cuisine will be happy to know that there’s now a brand new restaurant in town specialising in Southern Thailand fares.

Pak Tai was recently unveiled in Feast Village, Starhill Gallery and helming it is a Thai native, Chef Guk. This is the sister establishment of the original Pak Tai at The Ritz-Carlton, Koh Samui.

Born and raised in Thailand, Chef Guk’s love for cooking started at the tender age of eight. His culinary education began in the kitchen of his family-owned restaurant, where his mother imparted the fundamentals of preparing and cooking Thai cuisine, thus igniting a passion in him for the culinary arts which took him from The Land of Smiles to the United States in the pursuit of developing and honing his skills.

The affable Chef Guk helms Pak Tai

From Pak Tai’s menu of authentic spicy food and rich and fiery curries, we tasted some of Chef Guk’s signature dishes. Fresh local produce and Thai ingredients specially flown in from Thailand are used to ensure that each dish is an infallible tribute to the chef’s homeland. The fresh herbs and spices used are incredibly aromatic, giving the dishes that “oomph” that’s so necessary in Thai food.

We started our meal at Pak Tai with some of their comforting classics such as Tom Yum Goong and Tom Kati Talay (seafood coconut soup, turmeric and kaffir lime leaves) alongside regional specialities unique only to southern Thailand such as Khua Kling Nua (wok-fried spicy minced beef with turmeric, kaffir lime and herbs); Tod Mun Bai Cha Plu (fried shrimp cakes with wild pepper leaves served with sweet chilli sauce) and Gaeng Kua Sapparod Goong (yellow curry shrimps with pineapple, kaffir lime leaves).

Tom Yum Goong (RM50)

Tom Kati Talay (RM55) – Seafood Coconut Soup, turmeric and kaffir lime leaves

Khua Kling Nua – Wok-Fried Spicy Minced Beef

Fried Shrimp Cakes (RM55) with wild pepper leaves and sweet chilli sauce

Gaeng Kua Sapparod Goong (RM90) – Yellow Curry Shrimps (RM90) 

Yum Sa Rai (RM55) – Seaweed Salad with scallops, red onions and lime juice

Som Tam (green papaya salad)

Wok-fried Morning Glory (RM30)

Chef Guk is a wizard in frying fish – his fried fish dishes are pieces of delicious art. Fried to perfection and served with various types of sauces, the fishes are excellent.

Deep-fried Grouper with Sweet Chilli Sauce (RM105)

Crispy Red Snapper with turmeric and herbs (RM125)

Pad Thai

Signature Thai desserts not to be missed are Kanom Jaak (rice pudding and coconut wrapped in a palm leaf and chargrilled to perfection) and the perennial favourite, Khao Niaw Mamuang (mango with sticky rice and coconut cream). My personal favourite is the Bua Loy (steamed silky chewy rice dumplings in coconut milk).

Bua Loy (RM15) steamed rice dumplings in coconut milk

Tub Tim Krob (RM15) water chestnuts, jackfruit, young coconut

Khao Niaw Mamuang (RM15) mango sticky rice coconut cream

Let your palates travel through a plethora of Thai classics at the all-new Pak Tai – where every dish is carefully crafted with warm and genuine Thai hospitality.

For reservations and enquiries, please contact +60-3 2782-3814, email paktaikl@ytlhotels.com.my or visit feastvillage.com.

 

PAK TAI
Feast Village Starhill Gallery
JW Marriott Kuala Lumpur
181 Jalan Bukit Bintang,
55100 Kuala Lumpur

Open daily for lunch 12.00pm to 3.00pm & dinner from 5.30pm to 10.30pm

MALAYSIA BOLEH! @ Four Seasons Place, Kuala Lumpur

Malaysia Boleh! This slogan, translated directly as “Malaysia Can!” generally refers to the possible things that Malaysia or Malaysians can do. It’s like a rallying catchphrase to drive success and be a benchmark for excellence. Taking this catchphrase to expound the delicious-ness of Malaysian street food, the Fei Siong Group from Singapore recently opened the first outlet of “Malaysia Boleh” in Four Seasons Place Kuala Lumpur.

It’s rather ironical that the reason Malaysia Boleh! came about was to satisfy Singaporeans’ cravings for authentic Malaysian street hawker food in Singapore! With several successful outlets in Singapore, it just goes to show that some sensible people in Singapore do know that Malaysian streetfood rocks – yay!

So, Malaysia Boleh at Four Seasons Place is a one-stop foodcourt which offers top-rated street hawkers’ selections from different states of Malaysia. From Penang Prawn Noodles to Ipoh Chicken Rice to Klang Bak Kut Teh, be prepared to feast on popular favourites served by more than 14 stalls. Check out also the interior design of this “atas” foodcourt – so reminiscent of the good old 1960s! Loads of nostalgia in the ethnic floor tiles, bird cages (sans birds) hanging from the ceiling, old-fashioned marble-topped tables and music from the old era playing softly from the speakers.

OK, so what’s good in Malaysia Boleh? We’ve tasted almost every stall at this place and good to know that generally food is very decent here with a few misses. Let’s look at what’s on our Top 10 list…

Curry Mee from Jalan Imbi Ah Yen’s stall. This is one of the best versions I’ve had – the curry is perfectly balanced with spices and coconut milk. We slurped up everything…noodles, chicken, long beans, tofu puffs and pig skin too!

Curry Mee

Ipoh Chicken Rice – as someone who grew up in Ipoh, I have to confess I’ve never eaten chicken rice from Buntong. Well, that’s unfortunate, for this plate of Buntong Chicken Rice really rocks! As plain and simple as it looks, don’t let that deceive you. The rice is fragrant, having been cooked with chicken fat, garlic, ginger and shallots. The poached chicken is smooth and tender and the chilli sauce was spot on.

Ipoh Chicken Rice

KL-style Hokkien Mee – I’m not a big fan of these thick black noodles but DL is and he’s happy with this version. With a good topping of “chu yau char” (fried pork lard), pork and cabbage, the noodles are well flavoured and with sufficient “wok hei”. I think the noodles would fare much better if they are braised a bit longer in a bit more gravy.

KL-style Hokkien Mee

Char Kway Teow from Yong Kee Penang. Personally I’ve never had this CKT in their Penang stall but this plate really packs a good punch. Tasty noodles with just enough “wok hei”, prawns, chives, crunchy beansprouts and eggs. Would have been awesome if there had been some cockles. From the same stall, have the Oyster Omelette (“or chien”) as well – it’s pretty satisfying.

Char Kway Teow

Oyster Omelette – “Or Chien”

Wantan Mee – I like the al dente noodles and the nicely-layered char siew here. The noodles have that perfect springiness in its texture, tossed in lard and premium sauce so that alone qualifies it to be on my Top 10 list. What I wasn’t impressed with are their wantans – too little filling in too much wantan skin.

Wantan Mee

Ipoh Pork Kway Tiao & Pork Porridge – smooth silky rice congee, or if you prefer noodles, the Ipoh hor fun with lots of porky goodness. Tender sliced pork, minced pork and pork innards to delight any porky fan!

Ipoh Pork Kway Tiao

Ipoh Pork Porridge

Klang Bak Kut Teh – it’s quite difficult to find authentic Klang-style BKT in KL and by that I mean the soup must be thick, dark and redolent with the necessary Chinese herbs and spices. The version served here is a respectable version, although not the best I’ve had (in Klang) but still, it does give some comfort.

Klang Bak Kut Teh

Chendol – this is everyone’s favourite at Malaysia Boleh and there’s always a queue at this stall. At only RM3 a bowl, this must be the cheapest around town and it’s RM3 well spent because the chendol is an absolute bomb! Fresh creamy coconut milk, fragrant gula Melaka and freshly-made smooth slithery chendol – how can that not be awesome?!

Chendol

So, the above are my Top 10 items to eat at Malaysia Boleh! There are many more at the stalls…

Penang Assam Laksa – I like the assam laksa here: the spicy/tangy/fishy flavours are well-balanced and the right noodles are used.

Penang Assam Laksa

Pudu Roast Meats

Claypot Chicken Rice – decent crust at the bottom of the pot but I didn’t quite like the boneless chicken in it and there’s no salted fish accompanying the rice!

Claypot Chicken Rice

Fried Radish Cake

Prawn Mee (Penang Hokkien Mee)

Pan Mee

Pudu Nasi Lemak

Most of the dishes are priced from RM10 up – considered as fair value due to the nice, clean and cool environment. We’ve been back there again just last weekend and the place was bustling with hungry weekend shoppers. During weekdays, the lunch time crowd forms queues at the place, I heard.

 

MALAYSIA BOLEH!
B1-01B, Shoppes at Four Seasons Place
145 Jalan Ampang Kuala Lumpur
50450 Kuala Lumpur

Opening Hours: 10am – 10am daily
Facebook: https://www.facebook.com/MalaysiaBolehKL/

If you are going by public transport:
Get out at LRT KLCC Station, go two floors up to Avenue K exit, cross the road to Shoppes Four Seasons Place. You’ll see Robinson’s Store, enter and go one floor down the escalator and you can’t miss Malaysia Boleh!