Christmas is near and we've picked out some of our favourite spots to grab a great set dinner to celebrate with your friends and family. Make sure you call ahead and reserve your spot. Indulge in the wonderful food and have a lovely time. Merry Christmas! Pressroom at Bangsar Shopping Centre
Price: RM149++ add on RM35++ for a glass of Louis Roederer Brut Premier
Specialities: Beef Carpaccio, Marinated Salmon, Roast Turkey, Filet Mignon and more.
Contact: 603 2095 8098 The Social at Bangsar, Telawi
Price: RM68++ inclusive of a glass of wine
Specialities: Cream of Zucchini Soup, Roast Turkey with a Guinness Cranberry reduction, and a Chocolate Chip Pudding.
Contact: 603 2142 8260 La vie en Rose on Raja Chulan
Specialities: Oysters with Caviar, Fois Gras Terrine,… Continue reading »
"Not for tiny tummies, gargantuan portions"
There's a reason why Makcik Yati and Pakcik Syafiq have successfully attracted customers to their little stall in Subang for the past 30 years. It's because they treat their customers like family. If you're a regular, they keep track, remembering your favourite lauk and sambal preferences. Sometimes preparing your Nasi Lemak just by a simple request of "Macam biasa ye, Pakcik?" (The regular order, Uncle.)
Some people call the Nasi Lemak here the working man's Nasi Lemak. This is due to the generous heap of rice Makcik and Pakcik pile up in the individual packs. First time I ate here I just couldn't believe how much rice they pack in a packet. It is literally a mountain. A full portion is made out of 2 huge scoops. Though the amount is quite intimidating but this is a lighter version of Nasi Lemak that has just subtle hints of coconut. Not too rich so that's why I could pack quite a lot of it away.
Makcik Yati and Pakcik Syafiq have a heavy hand when they're scooping up the rice for their loyal patrons. I keep this indulgence for the weekends because after finishing a packet, I'll retreat into a carbo-induced slumber. Which probably won't be advisable on a working day.
"That smell of fresh chapati just hits you..."
With Christmas round the corner, I thought it apt to check out Santa Chapati House. So on a sunny Saturday, we venture to Lebuh Ampang for the best chapati in KL. This better be worth the train trip and 10min trek! It's usually packed with office workers during the weekdays but on this Saturday, there is hardly a crowd and the workers are gathered at the back chattering among themselves before they spot our entrance. In an instant, a server comes to take our order as we peer at the food counter to check what's on offer.
There is a huge pot of dhall curry bubbling away while another staff manned the counter. Our plates of chapati comes loaded with 2 sides of vegetables and a plate of curry. The dhall is thick and chunky, perfect to go with the light bread. The vegetables are wholesome and fresh. For that day, we enjoy the chickpea masala and spiced potato. Both are redolent with spices and a perfect accompaniment to the chapati. As for the signature chapati, I must admit it's the best I've tasted and I'm an instant convert. Made from a balanced mix of atta flour and ghee, it is crispy on the outside yet fluffy on the inside. Though it seemed huge, the delicious combo of vege, chicken and curry made eating it a breeze and it was gone in an instant. Patrons have been known to vacuum 3 pieces in one sitting!
Unfortunately, the famed mutton keema is unavailable today. With my appetite yet to be satiated, I wanted more. This time, it's chicken varuval and protha. The bread chef proceeded to heat the griddle and we witnessed the action with bated breath. For protha, a ball of dough is kneaded then flattened and dipped into flour. It's folded again and dipped another time in the flour then left on the hot griddle.
Once it is crisp, the chef adds a dash of ghee to the protha just before serving and it arrives piping hot and fragrant.
Nothing fuels your tummy like a hefty breakfast. Try lempeng pisang, a banana pancake cooked in aromatic banana leaf. Break away from the Monday blues with this yummy treat. More »
"Can you tell me how to get... how to get to Sesame Chook..."
Steamed or roasted are usually the two options you get when you order chicken rice. Game for something different? Get out of your comfort zone and try the fried sesame chicken sold at Gerai Ah Kow. Hailing from Perak, Uncle Ah Kow ventured into the food business by selling noodles from his bicycle around the streets of KL in 1971. It was only in 1983 that he came up with the ingenious sesame chicken recipe and decided to open up a stall at Medan Selera Jalan Raja Muda Abdul Aziz. And the rest suffice to say is history. Now, he runs the stall with the help of his son, Eric and son in law, Kenny. Tables fill fast as soon as he starts selling his scrumptious sesame chicken at 11.45 am. He goes through 20 to 30 chickens per day so if you want a chance to sample them do come here by noon.
Sesame seeds add a wonderful nutty taste to the chicken and goes incredibly well with the kick-ass garlic chilli combo (spicier than most of the other chicken rice places I've tried). They also add more crunchiness to the golden fried skin. The rice and soup are quite decent but they act more like a supporting backdrop to the chicken that is obviously the star of the dish. The chicken slices are served on a bed of sliced cucumbers bathed in light soya sauce. I wonder how he gets the sesame seeds to stick to the skin? I suspect that he uses a thick liquid batter similar to the ones used for goreng pisang. Probably deep-fries in hot oil and drains it quickly so the skin stays grease free. It's all guess work because try as I might to pry it from him, Uncle Ah Kow will not divulged his recipe nor his cooking technique to me.
He also serves the regular roasted and steamed variety here, but it's the sesame chicken that draws the crowd.
Ah chilli pan mee- the handmade noodles doused with oil and chillies, crispy ikan bilis and scallions and poach egg that marries everything together. The best spots give you that much needed burn, jolting up your senses and kicking your tastebuds awake. How can it not be addictive? This spicy KL treat is something that cannot be beat. It fires up your… More »
I bit the stinky tofu and the juice oozed out dripping down my chin and hands. Despite the appalling aroma it has a mild taste. Coated with crispy skin, the insides tasted like briny soft tofu. It gets its heady odour from being fermented in a mixture of Chinese herbs and vegetables for a few months. Even though this is something I would rather not… More »