Where To Eat

Le Meridien Afternoon Tea

by Keeta B., on Fri, June 19, 2009

"Sweet somethings for your afternoon t"

I'm sitting in a wide airy lounge area, comfortably seated on a sofa with plush pillows, enjoying the view of KL through the large glass windows. I feel strangely content sitting here, and I haven't even started eating yet! Yes, I would say that the Lobby lounge of Le Meridien Kuala Lumpur is a wonderful place to spend a lazy weekend (or weekday for you lucky ladies of leisure!) afternoon.

What goes better with a lazy afternoon than an afternoon tea set? But if you are expecting your usual fare of cream and scones, then you are very much mistaken! Le Meridien has decided to take you on a journey of Discovery through their afternoon tea set, aptly named 'Taste Of Discovery', where each month you will get to sample a wonderful tea menu that revolves around a special monthly ingredient.

For the month of May it was 'Spices', and this month it is the sweet sounding 'Sugar'. I smile in delight as a 3-tier is placed in front of me, now the adventure begins! For an afternoon tea set, it certainly is generous, so you might even want to skip lunch altogether! On my tiers were Chantilly Cream Croquet, Hot Bread and Butter pudding, Home-made Raspberry Macaroon, Cherry roll with vanilla ice-cream, Pot de crème Caramel, Oreo Cheese Cake, Passion Fruit Cream with Crunchy Nougatine, Orange crème Brulee, Red Fruits Compote crumble, Kueh Lapis, a Gulab Jamun Skewer and a sweet honey and watermelon tonic shot. Talk about extensive!

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Food Articles

Father’s Day Tagine

by Aida Azizuddin, on Thu, June 18, 2009
I feel that tagines are very exotic and yet it utilises ingredients that we use everyday. So in reality, you can easily make it in your kitchen. Don’t worry about not having a tagine pot, the conical claypot synonymous with this dish. You can use a nice casserole dish. No problem at all. And don't fret either if you don't have preserved lemons in…   More »

Where To Eat


by Honey, on Tue, June 16, 2009

"Will satisfy any Johorean food cravings"

D'Cengkih opens early (yay!) which means you can have soto for breakfast. Most places that serve this dish usually only have it available for lunch or dinner. And the soto here is GOOD. Great soup and they serve it with bergedil (like they should) with killer-spicy sambal kicap. Only thing is there are no nuts in it and I like a bit of crunch with my soto. So my suggestion is ask for a side of nuts from the nasi lemak spread to douse liberally in your soto.

I also recommend the mee rebus. The gravy here might not be as thick as the famous Haji Wahid mee rebus but I find little else to complain about. The gravy is noteworthy, yellow-thick with a drizzle of black soy sauce and then you have lovely textures from the tofu, green chillies and crunchy bits of fried dough. Definitely a crave-buster and I know a person who only comes here to eat the mee rebus.

On the rice side, there's a delicious spread everyday. So you get all your favourites like tempe, masak kicap, masak lemak and various sambals. What's amazing about the variety of food on offer is that most of is cooked by a little Makcik hence the homecooked taste of the food. I have on good authority that the fish dishes here are worth trying. For breakfast they make delish nasi lemak bungkus. The sambal is a little bit on the sour side but its not enough to distract you from the fact that everything else is top notch. Have it with a side of ayam goreng berempah (chicken fried with spices).
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Foodsters' Blog

FriedChillies Online TV Guide Now Out!

by The Foodster, on Mon, June 15, 2009 - 6:41:37 PM, 2 comment
Food Media
We've got emails from our viewers out there wanting to know what are the schedules for the programmes on FriedChillies TV. Well here they are! For the entire Season of our shows. Thanks for all your email's....

Chillin’with FriedChillies - Join hosts Keeta and Eugene as they interview interesting guests (all food related of course), wreck havoc in the kitchen and take up bizarre challenges from our viewers.
Now on! Every Mondays

Restaurants! Restaurants! - We scour the best restaurants in Malaysia that set standards for the rest be it in service, ambience or quality of ingredients. Our main condition, the food must be good.
Now on! Every Thursdays

Worlds Best Malaysian Restaurant - We globe-trotted to different countries to nose out the best Malaysian restaurants across the seas and oceans. And here’s what we found gratifying, they are not only run by passionate individuals but the food they serve is soulfully Malaysian and utterly delicious.
Now On! Every Wednesdays

The Food Channel…  Continue reading »

Where To Eat

O’Mulia Satay

by Adly, on Fri, June 12, 2009

"Grilled Fast & Furious Over Charcoal Flames!"

O'Mulia Satay is located at a busy intersection between Jalan Tun Razak and Jalan Semarak. If you know where this place is, you'll know that this location is an almost suicidal location to be in. The elevated highway is nearly just on top of you with droves of cars speeding towards Jalan Ampang. It literally is a triangle sized island surrounded on all sides by busy roads. And yet on a weekday dinnertime, it's always nicely full, with families and after office crowds chomping down satays, ketupats and lapping up the peanut sauce with it. A place like this is just the ticket to wait out the rain or traffic and enjoy scrumptious satay.

Satay's are small chunks of meat in sweet marinade made from a concoction of tumeric, shallots and ginger to name a few. These chunks are skewered on a wooden stick, about 4 to 5 of them which is normally beef, chicken or mutton. The meats are never mixed. It's either all beef, all chicken or all mutton. These skewered chunks are grilled in groups over charcoal fire.

What's different at O'Mulia is the fact that their satay are nice large chunks (others can be relatively smaller) superbly marinated in big plastic containers. Whenever an order arrives, the coals are furiously fanned to give a fiery flame upon which the satays are grilled to give them a charcoal smoke aroma, caramelised sugar & fat combo hence crispy chunks of meat on the outside with juicy insides... that characteristic O'Mulia burn. (Boo has great pictures of the satay's flaming up on the charcoal grillers).
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Where To Eat

Restoran Kolam Air

by Alexa P., on Tue, June 09, 2009

"The sambal here goes with everything"

One of my favourite places to enjoy a nice Chinese meal is at this little shop just off of Jalan Ipoh that didn’t even have a name or sign till very recently. The place is run by a husband and wife team, the husband is the chef and the wife takes food orders and mingles with the customers. This is the kind of place that doesn’t even have a menu; you just sit down and decide what you feel like eating in terms of type of meat, or whether you want noodles or rice and the auntie will give you different suggestions on style of preparation. It goes something like this:

Me: Auntie, I feel like eating fish today…
Auntie: Ok…you want whole fish or small small pieces?
Me: Small small pieces
Auntie: You like ginger? Or sambal? Or Sweet sour?
Me: Hmm…how about ginger?
Auntie: Ok I do for you fish small small pieces with ginger sauce!
Me: Perfect!

It is this informality that almost makes you feel like you are dining in someone’s home where they decide on the spot how to cook your food. After coming here regularly for two years now I know exactly what dishes to order and how I like them done. The one dish that they consistently do very well is the Cantonese kway teow bihun. A very crispy nest of bihun is placed on a plate then topped with wide slices of charred kway teow and then finished off with a thick eggy sauce ladled on top.
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Food Articles

Holiday Cupcake Fun

by Aida Azizuddin, on Sun, June 07, 2009
Here's 5 Fantastic and Simple Ways to decorate cupcakes. I came up with this easy-to-follow guide because school holidays is the time I have parents begging me to take their kids for an afternoon baking class if only to not go nutts in their own houses. I find most kids get really, really excited if we're doing cupcakes. It never gets old for them because…   More »


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