"Butterflied and steamed beautifully..."
This is the kind of place that most people would think of as being all the way out in the boondocks. For me though, it’s right in my backyard. My parents were the first to discover this spot when they wanted to eat something simple close to home. Sierramas unfortunately is not close to much, and unless you want to head out and pay toll or drive even deeper into the recesses of Sungai Buloh, home usually ends up being where most meals are eaten.
They chanced upon this restaurant one evening when they decided to see where a road just off of the roundabout would lead. It was lively and packed even though it seemed to be out in the middle of nowhere and they knew that had found a winner. After dining here a few times, my dad saw that many of the customers ordered a fish dish that looked interesting, so on his next visit he ordered it and after having it a few times he brought me there insisting I should try it.
"The gravy was incredible!"
The FC designer and I were up in Penang last week to sniff out some good eats. We had, after a couple of days, already run through the regular mill of nasi kandar, assam laksa, ais tingkap, etc. Fish head curry was next on this extensive list. After getting a few lukewarm recommendations from folks around us, we turned to Lord Google, who pointed us in the direction of Paya Terubong. With no GPS in hand, we plowed on anyway - getting stuck in after-office traffic on roads traversing acres of graveyards, the sun slowly sinking.
Finally, in the shadow of a giant Buddha statue, we saw it: Restoran 1288. Breathing a sigh of relief (that we didn’t get horrendously lost), we parked tidily in a spot that happened to be right next to the restaurant. Taking this as a good omen, we waded through the place to get to the fish head curry stall. The place is not your regular Chinese coffee shop, it’s a veritable food court. There are at least 20 stalls in and around Restoran 1288 and all of them look good. But we’re here on a mission: fish head curry.
It's that time of year again where we source out some great locations for a Yee Sang toss. Toss up for prosperity, wealthy, health and success at one of these venues with your family, friends, and co-workers.
Chynna, Hilton KL
They have created five specially designed Chinese New Year menus and six varieties of Yee Sang. Try the Organic Melon, Gold Pumpkin with fruits Yee Sang, an organic healthy dish. It is crisp and the ingredients blend well with the pumpkin, creating a unique Yee Sang experience. The dinner sets range from RM168++ per person all the way to RM388++ per person.
Tel: 603 2264 2264
Latest Recipe, Le Meridien
Round off the auspicious occasion with Le Meridien Continue reading »
"Steamed fish is the specialty here"
A reunion dinner will not be complete without fish. Fish is an auspicious dish because in Mandarin ‘yu’ shares the same phonetics with the word meaning ‘extra’, hence the phrase ‘nian nian you yu’ brings wishes of extra abundance for the coming year. The fish should also be served whole with head and tail intact, meaning a good beginning and ending for the coming New Year. So what to do when the requisite involves a whole fresh fish? Steam it, of course!
Unfortunately isn’t it ironic that with a complete fish, most customers end up losing an arm and a leg when the bill arrives? Hence, I searched for an alternative which was budget and environmentally friendly (within PJ/BU area), yet appealing to the taste buds of my fish connoisseur friends.
"Fiery, reddish magma of a hot pot"
A certain smell lingers in the air, a low-level pungency buzz. Is it the chillies? The famous peppercorns? There's two menus here: one for dishes from the kitchen and another for the steamboat, a chart on a clipboard. Excitement builds. Collars are loosened, lips swell in anticipation, hair is tied back. We’re all prepared.
Sichuan cuisine (or Szechuan, Szechwan, ???) is infamous worldwide for being the odd Chinese cuisine out – infested with heat and spice, raising the bar for macho tolerance of hotness. The ingredients involved are led by two main stars, the Sichuan peppercorn and the Sichuan chilli. The Sichuan peppercorn (unrelated to the common black pepper) is actually slightly lemony, tingling on your tongue and numbing it, much like drinking a can of soda. The Sichuan chillies are not extremely spicy, but a rather mellow yet aromatic hit that builds up. The term ma la (??) means “numbing” and “spicy”; the numbness lent by the peppercorns allows for greater tolerance of the chillies.
Where would some of our favourite dishes be without the intense, heady flavour of dried chillies? I remember an early memory watching my Aunt steep dried chillies in a water bath curling out all those wrinkled spiciness. She’ll then pound it with aromatics like garlic, shallots and ginger, perhaps a pinch of belacan if she’s in the mood. And then… More »
"Creamy and not too tart"
Don’t have a cow, man! Although, when it tastes this good I think I will. While it hasn’t been too popular in recent years, it would appear that KLites are finally ready for the frozen yogurt craze. There have been all sorts of chains springing up in the city and now we have our very own local homegrown froyo chain, Moo Cow.
The froyo here is made using fresh milk and yogurt containing live ABT cultures, which is the healthy type of bacteria that our body needs. It is comforting to know that this is a product of fresh ingredients and not flavoured powdered mixes. The culture they use is made through their own fermentation process as everything is produced in-house. They also claim that their yogurt is low in sugar, which is a major plus point for me. Of their two flavours, the Original is sweetened with a little bit of cane sugar whereas the Mango has no added sugar relying on the fruit’s natural sweetness.