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Tuesday, 25 March 2014

Lee Hong Kee serving up a Grand Feast @Kampung Baru Sg. Buloh by FollowmeToEatLa

Lee Hong Kee's Delightful Poon Choy for year 2014

Newly renovated Lee Hong Kee Restaurant

Treat yourself to a meal worthy of an Emperor at Restaurant Lee Hong Kee that's located at Kg Baru Sungai Buloh, Shah Alam. The restaurant brings about the traditional of a Chinese New Year meal with delicious treats to bring families and friends together.   


Chinese New Year Poon Choy Package ranges from RM 488 to RM 750, and with an ala carte deluxe costing RM 580.  


Chinese New Year Menu for year 2014 with prices ranging from RM498 to RM 1128. Each set meal is only for 10 pax. Each set includes free flow of chinese tea, 1 bottle of carbonate soft drink  and 1 bottle of mineral water.


With its newly renovated dining area and fully furnished with comfortable seating and luxurious chandeliers, this is a perfect place to dine for an authentic Chinese dining experience. The restaurant's interior is spacious and pleasant with a seating capacity of up to 2000 people. With a frontal occupying 4 shoplots, ample parking is available at the entrance of the restaurant.  


Poon Choy literally means ‘vegetable basin’, it’s a Hong Kong dish dating back to 6 centuries ago. It began with a Chinese child emperor who fled to Hong Kong after an invasion of the Mongols. The locals attempted to prepare a meal fit for an emperor, by gathering all the finest ingredients. However once the food was cooked, appropriate pots or bowls were difficult to locate, prompting them to layer the various ingredients in a very large wooden washbasin. Thereon, Poon Choy has evolved to signify prosperity and wealth.

Contrary to its history, Poon Choy now is served in pretty pot for large group of diners to share, somewhat a trademark of this dish. Some restaurants even arranged for takeaways, so it’s not unusual for customers to take the pots home as the price of Poon choy sometimes includes the price of the pot it’s served in.



This scrumptious royal dish comes in layers fresh seafood and meats in fascinating orders – ingredients like homemade fish cake, dry oyster, chestnut, pig knuckle, stewed pork belly, fish maw, pacific clams, chicken claws and mushroom are arranged at the bottom before more lavish components like Australian abalone, scallops, fried dry shark fin in egg, poached farm chicken, fried pork ribs and home made pork meatballs are densely assembled over the top. Shredded lettuce peek out the top for colour, while clusters of fresh succulent prawns are arranged in a row filled to the brim.


A hearty pot brimming with layer upon layer of ingredients takes long and tedious hours of preparation. The ingredients are cook individually for optimum taste; some poached, some fried, some stewed and some are being roasted before the layering begins. To maintain the temperature, a portable fire burner is kept underneath the pot.

Impressive Australian abalone 
Poon Choy may neither be adventurous nor complex in taste, but the precise cooking time of each element is the key in determining the textures. This way, all you need to do is savour each ingredient and leave the hard work to the chef!

Lee Hong Kee Restaurant Sdn Bhd
No: 3,5,7 & 9, Jalan Kati GU 18/G
Kampung Baru Sg. Buloh
40610 Shah Alam.
Tel : 03- 6140 2678 / 016- 667 4810      

Sunday, 23 March 2014

Mummy & Girl Famous Curry Mee @Jalan Chan Sow Lin Sg Besi by FollowMeToEatLa

 Hidden Gem

 Stall Serves Tasty, Cheap Chinese Food 

Cheap makan stalls are few and far between these days - especially in the Klang Valley. My hubby and I have been a regular ta-pau kaki from this Auntie's stall for many years to feed my family of 5. I think its due time I give some credits to this hidden gem that serves real good and cheap hawker food. 

Nestled in a secluded quiet corner off Jalan Chan Sow Lin is the Mummy & Girl Stall, which serves a wide variety of noodles and porridge to whet your appetite. This stall caters to needs of the local office and factory workers around the vicinity that frequents this place for both breakfast and lunch. 

Very tasty and affordable, "Mummy' had maintained her standards and prices for many years. What I really like  about this stall is that her servings whether is the noodles portion or the  side dishes, it comes in huge serving. My regular takeaway order is usually in big pack (tai or mah meen) which  is good enough to be shared by 2 pax.     
   
 'Mummy' in Action at the Stall

She's a very sporting lady, obliging to her customers request. In fact, you can order anything off her standard menu by mix & match order - adds on of roast pork, fish balls, chau siew, meat balls, fish balls, cockles, taufo puffs, foo chok, minced pork, curry chicken, wanton (the list goes on) with your choice of soup & noodles too.


The Menu includes 11 choices of Noodles & Porridge of the Day



Signature MUST TRY: Curry Mee 

First-timers coming to Mummy & Girl stall must try out this Super tasty Curry Mee. Her curry soup are one of the best I had ever tasted - Creamy, fragrant and full of flavour. You will know that she uses only fresh herbs and spices to cook the soup just by tasting the broth. Mummy is a very generous lady in her serving of her noodles dishes. 

Actually, there is no standard topping for her Curry Mee, you can practically choose what goes inside to satisfy you personal craving! Mine is "Everything also want, Auntie!". The 'Wai-sek' Auntie Lilly wants roast pork (siew yok), Char siu, fish cake, tofu pok, cockles, pork skin (chee pei) all dump in for my ultimate Curry Mee.     

Wanton-li-cious soup with generous serving of the big fat tasty wantons


Next, this is the hearty Dry style 'Kon Lo Meen' with Meatballs. Please note that the yellow noodles she used is not the regular ones but this is a lighter in colour which means less 'kan shui'. See the plentiful portion of the minced pork over the noodles, where it covers up the whole bowl! This is what I define 'real value for money' good food. 

Stew Beef Tendon Noodles Soup

Another All-Time-Favourite of her regular customers is this beefy goodness of the Stew Beef Tendon Noodles Soup. Please take note that this beefy noodles is a fast selling item, come early to eat this if you do not want to be disappointed.

Stew Beef Tendon Noodles Dry Version

Here's another favourite among 'Mummy' patrons - her very Special Stew Beef Tendon served with wantan noodles topped with loads of tender, juicy chunky beef and tendon. The sauce is mixed with the noodles and simply delicious even with the non-beef fans. You got to try it to find out! 

A Treat: The delicious looking Fish paste Wanton (Yi Pei Wanton) is a must try dish. Serving is good enough for two. This dish makes a super 1st course or appetizer to go with your noodles.

 Simple But Tasty Comfort Food
Mouse Noodles (Dry Version) topped with Minced Pork sauce  

Soup Noodles 

Next, its this clear Soup Noodles. Fish ball lovers must check it out as its served with a flavourful clear based soup with bouncy fish balls, fish cakes and foo chuk rolls. I was told that she only uses premium products bought from supplier in Pudu Market for her special fish balls and foo chuk roll.  

 Soup Noodles
 (Extra Toppings of Mince Pork) 

This is a similar version of the soup noodles but this one is topped with loads of minced pork for the extra flavour - Great for the greedy 'lots of lui' people!

All and all, Mummy & Girl Stall is one of my favourite food haunts for cheap and tasty simple KL food. Not many people know of this hidden gem especially those staying in the suburbs in PJ and Subang areas. Her stall been around for many years in the city and she is well-known among the factories workers among the area where her stall is located at Jalan Chan Sow Lin. 

Do drop by with a empty-stomach to savour and try out as much as you can with your family and friends. Do the sharing thingy by ordering 3 to 4 types of her bests noodles to check out the food at Mummy & Girl Stall. Pack home or 'tak-pau' if you must, hahaha....

If you like the food and wishes to thanks Auntie Lilly for my recommendation, please do drop a comment in my blog post below under the comments section!   
  

CHAN SOW LIN FOOD COURT
No. 134C Jalan Dua
Off Jalan Chan Sow Lin
Sungei Besi
55200 Kuala Lumpur
Tel : 016 - 398 2622 (Mummy)
Tel : 012 - 320 9169 (Girl)


Opening Hours : 6am to 2pm ~ Open Daily

(Closed Public Holidays)

Latest Update - WEF : June 2015, Mummy & Girl Famous Curry Mee has shifted to the new address stated above. 
Just in case you can't find this hidden gem, here's the map to the 'Mummy & Girl Noodles Stall'. 

Happy Eating & hope you enjoy the food as much as I do each and every time!

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Friday, 21 March 2014

Jal-Dae-Ji My Korean Escapade @One Ampang Business Centre by FollowMeToEatLa


Annyeong-haseyo everyone!

Deciding on a place to enjoy your meal can be a difficult task to do, especially when you’re at around the Ampang area looking for good Korean restaurants to dine.  You see that there are close to around 20 Korean restaurants and you would be wondering which one to choose.

Fret no more as there’s this little Korean restaurant called Jal-Dae-Ji located just around the corner at  One Ampang Business Avenue serving traditional and authentic Korean dishes. A popular dining place for the mostly Koreans that staying around this area, you know this must be the right place to eat.

Mr.Lee, the owner of the restaurant which is a chef himself too, truly is a man passionate of his roots. With 10 years of experience of running a food business in his homeland, he migrated to Malaysia 4 years ago to open up a Korean restaurant here. He told us that all his secret recipes are so well guarded that even his wife has non knowledge of. He does not compromise on the quality nor change his cooking style to suit the locals taste.  

Jal-Dae-Ji serves a menu of authentic Korean culinary ranging selection of dishes to please all tastes. You will be spoilt for choice with a menu comprising of BBQ dishes, hot stone pot, rice, noodles, pancakes, side dishes and even the famous ginseng chicken soup too.

You can never miss this restaurant as there’s a structure of a cute looking gigantic mushroom at the entrance.

Tatami-style seating compliments alongside the oriental design wall paper. Comfortable seating of 10 pax per table, it provides a private and intimate dining space for family and friends.


The spanking clean and shiny Hot Plate ready for grilling. 

A must have for any type of BBQ meal. Fresh greens: Crunchy lettuce is my favourite vegetable to eat with BBQ meat.


Combination of condiments includes specially made dipping sauce for the Dwae Ji Galbi (BBQ Pork) to be enjoyed by wrapping it with lettuce and slice garlic with a touch of the Korean Soybean paste (Miso).

Mr Lee uses this special clay pot to grill the BBQ meats prior to serving. This wonderful clay pot made of red clay is used to ‘burn off’ any fatty part of the meat while preserving the tenderness of the meat.

Dak Galbi is the boneless chicken meat that was marinated for a day with Chef’s very own 40 years secret recipe.  


Yong Yang Galbi is the savoury marinated beef renowned for its marbling characteristics. 


Daew Ji Galbi is the fresh pork marinated to perfection with special in house secret sauce.

The restaurant worker works his expert hand to grill the marinated meat for us. I wonder whether this is a special service to all patrons or only for us that night. Anyway, he done it effortless and in a jiffy, we were served with a palate of juicy, smoky and succulent BBQ meat. 

Once seated in a Korean restaurant, you will be served with at least 8 to 10 small bowls of side dishes around the hot plate. Banchan as it’s called in Korean usually consists of (must have) Kimchi & burdock with Korean dressing, radish and potatoes among others. That night we were served with some cauliflower, broccoli, french beans, radishes, potatoes, preserved vegetable (mui choy), fish cakes and steamed egg.

According to Mr.Lee, they change the banchan menu on a daily basis and patrons can be assured that they will be different side dishes everyday. Banchan is refillable at all Korean restaurants, by the way. Mr.Lee was not too happy when sometimes large group of customers comes to his restaurant just to eat the banchan only;  finishing them at super speed and only order a few of the main dishes. 

Amazing Gochujang Samgyeopsal (Pork Belly)

I have to say that this is the most heavenly barbeque dish I ever tasted. It was bursting with flavours and tender texture was infused with a savoury, smoky flavour. Well marinated, the sauce flavour penetrated fully into the meat, making it one of the best around. In fact, it was so well grilled that I did not taste the fat layer in the meat. And for that, it gets a double thumbs up from me!

Tangy & Piquant Salad Mix

It is made up of julienne spring onions with parsley mixed with a sourish sauce. Refreshingly tasty, it really goes well and complements the BBQ meat. On top of that, Mr.Lee was proud to say that his restaurant is the 1st to serve this very special salad in any Korean restaurant.


One of the reason why I like reviewing food is the personal attention we received from the owner all the time. This time is no exception, the gracious Mr Lee took the time to educate us on his culture and tradition of dining in the true Korean styleHe taught us how to savour the meat. 

Firstly, Koreans take the first taste/bite of the meat on its own without the wrapping or sauces, so that you can taste the flavour of the freshly grilled meat.  

The second time, it should only be strictly wrapped in the lettuce only without any condiments. With this, we can experience an entire different texture and flavour in the mouth.

Finally, for the third time … we should savour the BBQ meat by wrapping it with lettuce and top it up with the mix salad, a slice of garlic together with a touch of the Korean soybean paste. You can dip the BBQ pork with the light sauce too before wrapping it too. In this way, we get to experience various colours, textures and flavours with just a single dish.

Oh, by the way Koreans usually do not eat their BBQ meat with rice!    

One of the other dishes that were recommended by Mr Lee was the Bulgogi (Grilled Marinated Beef). During my last visit to Seoul, Korea, I have the opportunity to try out this dish for the 1st time at a popular outlet there called the ‘Bulgogi Brothers’. It was so good that I long to eat it again after coming back to Malaysia.

A Korean marinated beef dish is traditionally served with rice and kimchi. Thin slice of sirloin or other prime cuts of beef is marinated to enhance its flavour and tenderness with mixture of sauces and other ingredients such as scallions, ginger, onions or mushrooms. Cooked with some soo hoon noodles, this is a perfect dish to eat with some rice and kimchi by wrapping up in lettuce. 


Remember it’s polite in Korea not to bite into your bulgogi parcel/wrap. Most Koreans will eat in in one bite. 

Next on the menu is the Haemul Pajeon (Seafood Scallion Pancake). This is the Korean style pancake served with home made sauce is a widely loved snack in Korea. A harmony of seafood, onions, red and green capsicum and flavourful batter creates a delicious pancake to die for. If you enjoy eating Chinese pancake, I’m sure you will love tasty appetizer too!  
  
Tteokbokki is a Korean spicy rice cake. A popular Korean snack food made from soft rice cake and sweet red chilli sauce. I’m not a fan of this dish as I find the texture of the rice cake too chewy to eat. Besides, the spicy sauce was not up to my liking too. As a true Malaysian, I still prefer to eat our own ‘chee cheong fun’ with the brown sweet sauce instead.

All time favourite & famous Kimchi is a traditional fermented Korean side dish made of vegetable with variety of seasoning. 

Bibim Guksu (Stirred Noodles) is a one of the most popular traditional Korean noodle dish. Served cold made out of very thin wheat flour noodles mixed in a sweet and sour gochujang sauce (spicy bean paste)  along with thinly sliced crisp fresh vegetable. 

Our dinner ended with a photo session with the hospitable Mr.Lee (in the centre)

Overall, what I like about this restaurant and the dishes they served was its pure simplicity. The original flavour is Mr Lee’s secret to attracting customers who crave for Korean culinary treats. He conveys a lifelong passion in serving the freshest and finest Korean food, and something I believe he is truly proud of.

Bring your family and friends along for am amazing Korean experience that should not be missed! 
By the way, Mr. Lee, the chef cum owner helms the kitchen only on Monday. So you looking forward his home cooked style of Korean cuisine, kindly make your way there on that day of the week.

Diners on weekends can be rather packed, so remember to call for reservation if you do not want to be left disappointed while waiting for your seat being hungry plus angry! 

Korean BBQ Korean Restaurant
Jal-Dae-Ji
B4-1 One Ampang Business Avenue
Jalan Ampang Utama 2/2
Kuala Lumpur.
Tel :03- 4251 1360 / 016- 605 4510

FaceBook: www.facebook.com/JalDaeJi 



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Wednesday, 19 March 2014

Tai Lei Loi Kei's Best of Macau @Subang Jaya Taipan USJ10 by FollowMeToEatLa

Tai Lei Loi Kei’s Pork Chop from Macau has arrived in Malaysia. With over 17 outlets around Klang valley and plans to expand to the Northern and Southern of Malaysia, this famous Macau bun has now reached our shores, and one of it can be found right here in Taipan USJ10.

Now, Malaysian no longer needs to travel all the way to Macau to enjoy this authentic and juicy Pork Chop Bun. Take a trip down to Taipan USJ for an escapade to Macau without having to fly.
Comfortable & casual outdoor dining place
Step into this restaurant and you’ll be met with indoor dining spaces touched with earthen tones of brown bricks for the all way. Chinese calligraphy adores the wall resembling typical Chinese outlet design. Simple and pleasant décor provides a casual place for the friendly and familiar food gathering.
This restaurant also comes with Value Meal for Breakfast & Teatime which only costs Rm8.90. You can choose your choice of buns with either Polo Bun or Signature Bun, the filling with either ham or luncheon meat to go with egg & cheese. I think this is really value for money as this set even comes with drink of your choice too. For small eaters, this set is good enough for an early lunch or dinner.
Tai Lei Loi Kei also serves a variety of dishes besides the Pork Chop Bun. They offer a wide selection of noodles – soup, dried version, curry, rice dishes with side orders of curry fish balls and chicken wings too. Customers can choose either chicken chop, pork chop or fish balls to go with the two types of noodles. I like the menu as it gives you the flexibility to mix and match the dishes with rice or noodles, instead of buns only.
Pork-licious Signature Pork Chop Bun
Macanese Tai Lei Loi Kei Pork Chop Bun originated from Macau. It first makes it mark in Hong Kong before landing in its third city in Malaysia. Pork lovers would be overwhelmed with many choices of savouring the pork chop with buns, noodles or rice too.

I was pretty amazed with the generous serving of the pork chop. It was huge and chunky measuring around 1 to 1.5cm thick. The ribs tasted even better than it looked. Wonderfully juicy, with the well marinated seasoning waking up our taste buds. The meat was superbly tender too. Very well executed. One thing I was not fond of is the texture of the bun. It was buttered and toasted before serving, and causes it to be thick with chewy crust and coarse interior.


Delicious looking : Polo Pork Chop Bun
The pineapple bun or more fondly known as Polo Bun is kind of sweet bun predominately popular in Hong Kong and Macau. I really enjoyed this prefect combination of the pork chop with sweet soft bun. The finest pork ribs are richly seasoned with selected spices, fried to mouth watering. It’s comes across as savoury and with a hint of sweetness to it. 

Polo Pork Chop Bun with Ham,Cheese and Egg  
This is my personal favourite combination of the Polo Pork Chop Bun. It was perfectly paired with fried egg, ham and cheese; went well with the savoury soft polo bun. I’m salivating just by looking at this picture while writing about this now! Somehow, the whole combination was really tasty and totally agreed with my taste buds.


Hot Pick : Signature Pork Chop Bun with Ham, Cheese and Egg 
This is another combination for those who fancy the crusty signature bun. For me. I still prefer my Polo Bun which is soft and moist with the right flavour within.

Pork Chop Bouncing Noodles
Okay, they must have named it ‘Bouncing Noodles’ for a good reason. The noodle does not bounce up and down but it was definitely springy and very fine in strands. Love the texture. I was told by the chef that it was in house made special noodles with duck eggs. Cost wise it was higher compared to chicken eggs as duck eggs does not come cheap nowadays. Duck eggs give it a right texture and do not turn soft or soggy if soaked in soup for long. Due to this, I realised that the bosses does not compromise in quality.

Noodles are well seasoned with special lard oil and soya sauce for the added flavours. This pork chop noodle set comes with adds on of fried egg, ham and luncheon. Can’t complain much as it was seriously loaded with many toppings

Hearty Pork Chop Soup Noodles
One of my favourite too as I loves noodle in any form specially the egg noodles or ‘sang meen’. The noodles tasted like wantan mee, fine texture, not soft and springy too. As it is especially made with duck eggs, the noodles in shape and does not go soggy even after being soaked in the broth for awhile. The flavourful broth is made from anchovies and really goes well with the noodles.


Supreme Chicken Chop Rice with Egg
For those wanting rice for a more filling meal, you can opt for this dish. It comes with chicken chop, rice and fried egg. The well marinated and debone chicken was tender and flavourful with the combination of light fragrance from the 5 spice powder and 10 more secret ingredients. Topped with the creamy butter sauce that made this another comfort food candidate indeed. On the other hand, the rice fail miserably. It was rather hard to eat as it has a hard texture, difficult to chew. I think it could be due to the preparation methods or the type of rice used. I love my rice to be soft and moist, so this is certainly not my choice. 
Simple Chicken Chop Bouncing Noodles
This is the same type of egg duck noodles used but comes with chicken chop instead. Excellent choice for chicken and noodle lovers. The springy ‘sang meen’ was evenly coated with plenty of pork lard oil, dark soya sauce and  light sauce. Good combination for those non porker eaters!
Macau Curry Fish Balls
Frankly speaking, I’m not a great fan of fish balls and the curry did not impress me either. The sauce tasted powdery, too strong or pungent with the use of too much curry powder. Fresh ingredients such as serai, galangal, lengkuas, turmeric, candle nuts were not used to cook this version of curry; thus this was not to my liking. Maybe, the Macau style curry has to be cooked in this way without the Malaysian touch.
Supreme Pork Chop Rice with Egg
Next on the menu is the Pork Chop version with rice. Rice and pork lover can opt for this variation. What I like about the pork chop served here is that every single piece comes with the rib bone. A real porky eater will appreciate this as he/she gets to enjoy chewing this juicy piece of bone at the end of the meal! 
Fish Balls Curry Noodles
This dish comes with the Duck egg noodles and generous serving of big bouncy fish balls with taufoo pok or tofu puffs. The different version of curry was used this time. Fragrant with fresh herbs and spices, I found this santan based curry to my liking. Tasted quite similar to the nyonya laksa: watery, not thick but spicy with hint of fresh ingredients. It does goes well with the fish balls and noodles.


Chilled Delights Saw Dust Cake 
To end our meal, we were presented with a delightful dessert called the Saw Dust Cake. Don’t be alarmed, there is no saw dust in this dessert as the name suggests otherwise but actually fine granules of biscuit crumbs grinded to resemble the saw dust. Hence, it got this cute name to it.

Saw dust Cake is a Portuguese dessert made up of sweetened vanilla cream and crushed biscuits. As layered chilled dessert with creamy layer which is a prefect match with the slightly rough biscuits. It had a lovely creamy, yet airy texture and the ‘saw dust’ is a wonderful interruption. It comes in chocolate or vanilla flavours – the latter being a memorable one is recommended. It is bound to leave any dessert lover wanting more!

Overall, the food they served is really good quality. Noodles are in house made with premium ingredients. Meats are freshly made, well marinated and fried to perfection on demand at approximately 2 minutes 40 seconds, nothing more and nothing less. I was told that macau Tai Lei Loi Kei would send its personnel to Malaysian branches to conduct regular quality assessment to ensure that all branches meet the brands’s food quality standards.

Price wise is average, be prepared to spend at least RM20 for a complete meal with adds on and drinks included. So if you want a new dining experience with Macau’s Best, Tai Lei Loi Kei makes a worthy choice! 

Tai Lei Loi Kei
4A jalan USJ 10/1J
Top Speed Business Centre
USJ Taipan
47670 Subang Jaya.

Opening hours : Daily from 10am to 11pm
Telephone       : 03 – 8011 6258
Facebook        :https://www.facebook.com/taileiloikeimy