Where To Eat

Pizza Brava

by Edwan S., on Sat, October 16, 2010

"All I can say is magnifico!"

Pizza Brava is an Italian restaurant owned by a group of friends that specializes in pasta and wood-fire pizza. They have other stuff on their menu, like a selection of starters, meat and seafood entrees and desserts, but the focus is definitely on the quintessential Italian pastas and wood fire oven pizzas; An entire side of their double-sided, A3 sized menu is dedicated to pizza and pasta.

As one could guess from the tagline beneath the restaurant name, the restaurant is proud in having a wood fire oven, a relative rarity for local pizzerias. Their pizzas cook in next to no time using this oven.

The restaurant is brightly lit and very minimalist in décor and design. Jars of anchovies and tomato sauce, cans of olive and olive oil as well as Pellegrino bottles adorn the racks and shelves. At the front of the restaurant is their pizza area, and at the back is their open pasta kitchen. The restaurant seats about 30-40 people maximum, attended by staff dressed in black. I went with a friend to sample their offerings.

We settled on simple tomato Bruschetta (RM8.90) to start with. The Bruschetta were surprisingly large slices of toasted bread, about half a dozen to plate. The chopped tomato topping was zesty with lemon, garlic and parsley, although it could do with a bit more salt and pepper.   More »

Food Articles

Fatboybakes Bakes!

by Alexa P., on Thu, October 14, 2010
Special Feature
If there’s one guy who knows his cakes, it’s Cheng Yi, better known as the blogger Fat Boy Bakes (FBB). “The one thing about having that as my blogger name is that I can never lose weight now,” he laughs. FBB can bake 10 cakes in 2 hours and takes orders for about 30 cakes a week, but will do a maximum of 15 orders per day; this is all while…   More »

Where To Eat

The Bee

by Alexa P., on Wed, October 13, 2010

"It's messy and delish!"

They say never to judge a book by its cover; I however judge restaurants by their menus. To me, if you can’t be creative enough when putting together a menu then you really have no business being in the food industry. I was pleasantly surprised when I flipped open the menu at this chic little hangout. The first item that popped out at me was the roasted pumpkin and couscous salad with a mint mustard dressing...as I thought about those ingredients together I realised that the combination is genius and was slightly jealous that I hadn’t thought of it first. Reading this gave me hope for a delicious meal because everything on the menu intrigued me…and we had trouble narrowing down our choices.

Of course the roasted pumpkin salad was one of the orders I placed, along with a French burger (yes, I’m still in a dreamy just-got-back-from-France mood) and my dining companion decided to go for the Huevos Rancheros wrap. We also ordered the popular Bee burger to takeaway for another colleague.

As we sat back and waited, my colleague noted that the music selection is really good here. The tunes they play are worth listening to as you kick back and enjoy your meal. It also seems to be a popular dining outlet especially for those working in the area; the tables were packed with colleagues hunched over dishing the latest office gossip. Our tummies rumbled as tables around us got their burgers and everyone was happily chomping down.

The salad was the first to arrive. The pumpkin is spiced and then roasted till it is still firm but soft as soon as you bite down. The sweetness with the tangy minty mustard dressing is beautiful and the fresh crunch of the mesclun salad leaves is refreshing. I’m told that the dukkah prawn salad is another must order: grilled prawns in dukkah spice with grapefruit, watercress, salad leaves and a mint yogurt dressing. I’ll definitely be making a trip back for that soon.   More »

Foodsters' Blog

Oh Taugeh! Wherefore art thou?

by Honey, on Wed, October 13, 2010 - 5:10:05 AM, 0 comment
Only mad dogs and Englishmen would be walking in the scorching hot sun in the middle of Buntong, Perak searching for a taugeh farm. Well one English lass and four mad Malaysians more like it.

Now I've eaten taugeh all my life- can't really avoid it being an Ipoh girl. I love how it's fat and crunchy, just blanched in hot water with soy sauce and sesame oil drizzled on top. It's a small brand of made-in-Ipoh-happiness. Yet I never once wondered where they plant all the sprouts. It can't be undulating green fields like paddy. I figured it be cottage-sized, behind someone's house in large plastic barrels.

A lucrative cottage industry

I was not far from the truth. "No, go away! Find someone else," a painfully skinny man in shorts shooed us off his property. We were resorting into peeking at people's backyards because one thing I did not anticipate about beansprout cultivating was the secrecy.

We had Ipoh free paper Echo in our hands because one of the journalists managed to get access to one of these sprout farmers. Even then, they are a surly lot, not impressed by the press and want to be left alone. Is growing the best beansprouts a trade secret? Restaurant owners are also reluctant to disclose their suppliers, maybe because they are afraid that someone else might steal them away?

When we inquired…  Continue reading »

Where To Eat

Resto Surabaya

by The Charlie, on Sat, October 09, 2010

"We happily slurped it up"

When I invited an Indonesian classmate to come with me, she agreed so fast you would think she hadn't had any Indonesian food for a year. As we escape college grounds during lunch hour, she declares, “It's alright, it's only class. This is Resto Surabaya!”

We make our way to the restaurant, which reminds me of so many other Indonesian restos not just in KL, but in, well, Surabaya. Sparse with the occasional handicraft, smells of sambal and bacem in the air – my lunch date's enthusiasm is so contagious that I cannot help but tap my foot impatiently for our food.

Drinks arrive first. The soda gembira is served a little differently than other places; they pour in the milk and syrup first, and give you a can of ice cream soda separately so you can mix it to your desired sweetness. We also have teh kotak, which I cannot go without ordering at an Indonesian restaurant.

Soto ayam lamongan arrives first. Similar to soto madura, it's filled with soun and chicken strips in a clear yellowish broth. We dive into it with our hands, happily slurping up flailing strands of noodles noisily. The chicken is chewy yet soaked through with the broth, while just a touch of sourness hits the back of my throat.   More »

Food Articles

Street Treats in Melaka

by Aurora J., on Fri, October 08, 2010
A friend of mine recently called in a favour to accompany her to Melaka for a day trip. Now I love Melaka but getting stuck in a teaching workshop for hours didn’t sound and wasn’t appealing at all to say the least. Having been to this historical city before I just had to get out and walk around town to scope out some grub. I was hungry of course.…   More »

Where To Eat

Ipoh Road Yong Tow Foo

by Alexa P., on Wed, October 06, 2010

"Wonderful fish paste delights!"

The parking here is not ideal, in fact my car was once hit pretty badly and the person took off. I didn’t even realise anything happened till I made my way back to the car stuffed and satisfied after a yong tow foo binge. It’s a good thing that I was on a high from my meal because I would have reacted a lot differently to my dented in hood.

But let’s get back to the food…there is something so sinfully delicious about deep fried tofu skin parcels and vegetables stuffed with fish paste. The mixture of chilli sauce and sweet bean sauce highlights the subtle flavours of each piece of yong tow foo, and you can easily go overboard with ordering especially if you’re hungry.

On the menu there are the usual suspects, tau fu, stuffed brinjal, bitter gourd, chilli, lady fingers, fish balls, fried sui kau, and foo chok. A must try is the fried foo chok, fish paste wrapped in tofu skin and deep-fried. I could easily eat a whole plate of these in one go...crisp on the outside and once you bite down the skin gives way to bouncy fish meat. Another fried delight is the sui kau, a deep fried dumpling where the fish paste is pureed with other vegetables to give it slight texture and a more complex flavour.   More »


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