Where To Eat

Daorae Korean BBQ

by Li Ann, on Wed, August 18, 2010

"Portions are huge and generous"

This is my Dad’s perennial favourite every time he visits KL. First, the service is impeccable. Never mind that we were served by a mainly Nepali staff, but they are really efficient and helpful. Second, the portions are huge and generous. Even if you order only one dish, you still enjoy the whole array of complimentary free flow banchan dishes. Third, it’s just a 10 minute drive from my pad. Last but not least, it is consistently delicious and we never fail to clean out our plates each and every time.

So let’s get down to the details. This time, I decided to steer away from the usual bulgogi and bibimbap (it’s delicious by the way) and opted for something new. The only familiar dish I ordered was Sundubu Jigae because I had a craving for something hot and spicy. It came piping hot with an egg cracked in the middle, plus soft tofu, meat pieces and clams boiled with the fiery soup. Just the way I like it.

The banchan dishes arrived with speed. I counted 8 dishes in total, my favourite being the kimchi, pickled anchovy, mashed potato and pickled vege with octopus. So good, we topped it up 3 times! We were also served their complimentary soup of the day which was a miso-like soup with beef pieces and Chinese cabbage. It was really good and my mom added some rice to it. Pure genius, it was comfort food at its best. I loved the rice soaking up the flavor of the soup.

Next was 2 items to be grilled on the barbeque (they only open the grill if you order minimum 2 BBQ items) - Ox tongue and beef rib eye. The waiters do the grilling, all we did was watch and patiently wait drool-faced for the grilled goodies to be served. There is also a metal container of garlic slices soaked in oil which is left to cook on the grill. There were condiments like lettuce leaves, sesame oil with salt, gochujang (Korean chilli) paste, garlic and a spring onion-chive salad (pajori) to compliment the meats. Simply add the meat and vege on to the lettuce leaf and wrap it popia-style. I like adding kimchi into the wrap for an extra twist. Yums, the ox tongue has a springy texture… something like ham. The beef is sliced thin so you get it nicely grilled and a fine layer of fat with each slice. Sinful, but really good especially with generous lashings of gochujang chilli paste and cooked garlic. Sometimes, I like just munching on the meat, with some chilli paste dipping. My mom being the most health-conscious amongst us gluttons, requests for lettuce leaf and spring onion-chive salad refills. The Nepali waiters are obliging and comply with warm smiles.   More »

Food Articles

Gragao Lovin’ Action

by Li Ann, on Tue, August 17, 2010
Special Feature
The words cencaluk and gragao are of Kristang origin, the lingua franca of Melaka’s indigenous Portugese community with a strong fishing tradition. Gragao (pronounced gra-goh) relates to the planktonic shrimps Acetes indicus otherwise known by its Malay namesake ‘udang geragau’, while the unique pickling of these shrimps in a salt and rice mixture…   More »

Where To Eat

Wau Penyu

by Adly, on Sat, August 14, 2010

"I love, love, love their ikan kering! "

If you like Kelantanese and Terengganu food, this is a place that you should visit. Prices are upmarket but reasonable and located quite centrally in Solaris Dutamas. From your first step in, you will be greeted with traditional Malay decor done in a modern twist with wooden wall panels, hundred year old antique furniture and family pictures from the past thrown in to flavour the restaurant a bit more.

You'd expect a place like this to stay true to authentic east coast fare. Familiar dishes such as nasi kerabu, nasi dagang, nasi tumpang and laksam should be "on page one". Yes, it's all there but imagine our surprise when we stumbled on dagang sushi which is nasi dagang served in bite sized sushi style and served with tongkol fish curry. Now how about satay croissant? wau burger? and wau penyu club sandwich? WTF? These guys are creative.

Lets just talk about fundamentals for now. I'd come back for their Nasi Kerabu and Nasi Dagang. A famous north/east coast dish, Wau Penyu's Nasi Kerabu version (RM15.90) comes with grilled ayam percik, a slice of daging salai, ulams, kerabu rice (salad), local crackers, Malay curry and to top it all off budu and sambal in a small serving plate. A complete meal in one dish. I love, love, love their ikan kering (dried fish) which is the spiral kind. Not a lot of places serve this particular version which I suspect is made from stingray and has crunchy but slightly chewy texture. A great fit with the rice which is not blue by the way. Also, the sweet coconut gravied grilled percik chicken is delicious with some curry and rice.   More »

Food Articles

Cencalok Delights

by Alexa P., on Fri, August 13, 2010
Kitchen Capers
Our team was in Melaka last week to film the catching of grago and they were able to score us some delicious high quality cencalok to work with. To make cencalok, the grago are mixed with salt and cooked rice in equal proportions. They are then sealed in jars and then left to ferment for a minimum of three days up to two weeks. After this fermentation…   More »

Gastro News

Ramadhan Buffet Promotions 2010

by The News Team, on Thu, August 12, 2010 - 7:23:48 AM, 5 comment
It's that time of year where you may be looking for some Ramadhan Buffets to enjoy with your friends and family. Here are some promotions we have compiled from press releases sent to us and other sources :

Updated 16/8/10

Manhattan Fish Market
9 August - 26 September
Tel: 603 7842 6188
Price: Value sets from RM24.90 onwards
Highlights: Two sets featuring a new Bumbu sauce(Traditional Indonesian mix of chillies, ginger, turmeric, tomatoes, garlic, belacan, and more spices)

Tony Roma's
Now - 12 September
Address: http://www.facebook.com/TRMALAYSIA
Highlights: Seafood Grill Promotion - Take your pick of either Grilled Salmon with Shrimp Piccata; Pacific Cod Mojo Grilled with Pineapple Salsa; the Grilled Shrimp Cocktail or the Salmon Scampi Pasta. Complete…  Continue reading »

Where To Eat

The Westin Bubbly Brunch

by Alexa P., on Wed, August 11, 2010

"Light and not overly sweet"

It’s not everyday that I can go for a decadent brunch, especially one with a free pour of lovely bubbly champagne. I had heard a lot of good things about the delicious offerings at Prego and was eager to sample them. I found though that it’s impossible to choose at a buffet like this where every dish beckons. The stations are buzzing with activity and the chefs are busily preparing fresh dishes behind the counters.

I started off with the fresh oysters flown in from Ireland. These creamy smooth textured oysters slide down nicely with a squeeze of lemon and a splash of Tabasco. Sluuurp! I then moved on to the salmon station, which has salmon prepared in 4 different ways, including a whole smoked one. The tastiest of the lot would have to be the thin sliced salmon with citrus juices and whole capers, a great mix of oily fish with a zesty finish.

What I quite enjoy about the brunch experience here is that waiters come around with fresh platters of pasta, specialty dishes, and meats to serve. This means you can just relax and not worry about getting up each time you’d like to sample something new. Let me just say that the two dishes of the day were the Wagyu beef cheek and the figs with Gorgonzola. The beef cheek is orgasmically succulent falling apart without so much as a chew. The thick braising liquid is reduced to a flavour packed glaze. Oh and the figs! I believe that figs and Gorgonzola are a match made in heaven. The subtle sweetness of the fruit offsets the pungent creamy cheese resulting in a delicious bite.   More »

Food Articles

Nonya Flavours: A complete guide to Penang Straits Chinese Cuisine

by Alexa P., on Tue, August 10, 2010
In any culture where recipes are passed down from generation to generation with fiercely guarded cooking secrets, you are sure to find real gems. These are always dishes that are simple and eaten with family at home, often the most treasured of tastes. Ask any chef or food connoisseur what their favourite dish is, and almost always they’ll mention…   More »


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