New Grand View Restaurant - Taman SEA

New Grand View restaurant is located at Taman SEA (one of the corner lot double storey shop facing the playground). During the day, this restaurant is run by another operator, selling hawker food but at night, it's Tai Chow. This non-aircond restaurant serves many nice dishes like seafood, noodles etc. My hubby and I patronized this restaurant frequently for noodles as well as Tai Chow.

Foo Kin Mien/Tai Lok Mien

Hokkien Mee (Chinese : 福建麵) or Tai Lok Mien is a dish of thick yellow noodles fried in thick black soy sauce (the darker the better) with pork lard. This dish is served mostly in Kuala Lumpur but now, I am sure it's readily available anywhere in Malaysia.

Tai Lok Mien in New Grand View is fried with normal cooking oil (suppose to be healthier but not so tasty), pork, prawns and sawi.

Sin Chow Mai

Sin Chow (Singapore) Fried Meehoon (Chinese : 星洲米粉) is rice noodles stir fried with various ingredients such as barbecued pork, fish cake, carrots etc. The American Chinese version uses curry powder. Interestingly, this dish did not originate from Singapore.

In New Grand View, Sin Chow Mai is fried with beansprout, white cabbage, char siew, eggs and spring onions. Great with their special sambal.

My hubby and I could not agree on whether to have meat or fish for dinner. Finally we settle for asam fish and kailan with roast pork. Fish to satisfy me and pork to satisfy my hubby.

Asam Fish

The asam fish is a complete dish. The fish is cooked with tomato, onions, brinjals, okra and lots of crushed lemongrass. The sauce looks like curry but has a sour twist. It is very tasty but a little too salty for me.

Kailan with Roast Pork

The Kailan with roast pork is so so only and my hubby is complaining that it was too salty for him as well. Wonder why both our dishes are on the salty side today?

New Restaurant Ipoh Chicken Rice - Jalan Gasing

Restaurant Ipoh Chicken Rice is located at No 105 & 107, Jalan Gasing 10/1 Petaling Jaya.
TEL: 603 79560958
GPS: 3.107456, 101.65334

Founded by Mr Yan Khoon Yin in 1977, the shop in Jalan Gasing introduces the speciality of Ipoh, Bean Sprout (Nga Choi) Chicken to PJ folks and has since made a name for itself. It now occupies four shop lots with seating arrangements on both levels. The restaurant is very clean and the staff is friendly and efficient. They have branches at:

• No 1, Jalan 13/149L Bandar Baru Seri Petaling
• No 25G & 25A (Level 1), Mid Valley City
• Lot 10 Shopping Centre Lower Ground
• Kota Damansara, Dataran Sunway

For our party of 6, we ordered the poached chicken, bean sprouts, meat ball and fish ball soup, chicken liver (for my hubby) and from their new menu, char siew and fried siew yok. The gentlemen ordered the aromatic rice while we ladies, had Ipoh Hor Fun. I was actually undecided between rice and hor fun!

Poached Chicken

The poached chicken is served with soy sauce, cucumber slices and spring onions. The chicken skin is so soft and the meat is very tender. The cucumber soaked in soy sauce is crunchy and tasty. Great with the aromatic rice and Ipoh Hor Fun.

Chilli and ginger sauce

One very important thing at any chicken rice places is the quality of it’s chili sauce and in this regard, New Restaurant Ipoh Chicken Rice did not disappoint. Apart from chilli sauce, they also provide ginger sauce to go with the poached chicken.

Ipoh Bean Sprouts

The bean sprouts (delivered daily from Ipoh) are blanched and served with the same soy sauce as the one in the poached chicken. Short and crunchy, topped with shreds of scallion, Chinese celery and a smidge of fresh chili, they’re utterly delicious.

Fried Siew Yok

Siew Yok is fried with spring onions, some chilli like sauce and black soy sauce, very tasty.

Char Siew

The Char Siew is so so only. The meat is a little hard. Siew Choo commented that her home cooked char siew taste better :) Both the fried siew yok and char siew is best eaten with rice instead of with hor fun soup.

Fish Ball Soup

Meat Ball Soup

The meat ball is very "springy" (tan nga) while the fish ball is so so only. Both the meat ball and fish ball soup is too sweet for me. Wonder whether the sweetness is from the chicken soup or added with msg. I was very thirsty after the meal.

Ipoh Hor Fun

Did not regret choosing Ipoh Hor Fun (kuay teow soup) over the aromatic rice. The hor fun is very smooth and tasty.  

Our total bill came up to RM142.00 including drinks and a takeaway Ipoh Hor Fun with chicken.

Better to order less dishes to start and if need be, add on more later as the waiter is not able to advise whether one have ordered too much. We ended up with lots of poached chicken, fried siew yok and char siew left-over and had to ask for takeaway.

Restaurant Lorong Seratus Tahun - SS2, PJ

Restaurant Lorong Seratus Tahun
No. 56, Jalan SS2/66,
Petaling Jaya, Selangor, Petaling Jaya
TEL: 603-78778757

This is the branch of the famous Penang Lorong Setarus Tahun Curry Mee. When the SS2 outlet first started operation, they were only selling curry mee but today, they have an extensive range of authentic Penang food.

Curry Mee

Their Curry Mee which is typical Penang-style, is a lighter tasting broth made from prawn shells with a touch of coconut milk. Cockles, prawns, brown cuttlefish strips and tofu puffs are added to the noodles. For those who does not take cockles or prawns or cuttlefish, you may request for it to be omitted. Pig's blood cubes used to be added but has been omitted since they have gone pork free.

Chilli Paste

An "all you can eat" aromatic smoky dark chilli paste is added to give the curry mee flavour and a spicy kick.

Char Kuey Teow

Their Char Kuay Teow is fried with cockles, prawns, beansprouts and eggs. Served on a banana leaf square, the noodles are dry and not oily. Expect to wait about 20 minutes for the dish to be prepared.

Hokkien Mee - Prawn Mee, Hae Mee, Mee Yoke

In Penang, Hokkien Mee refers to a spicy soup noodle dish. The soup is made from prawns, dried shrimps, pork ribs or chicken stock. The other ingredients that is served with the soup are yellow noodles (mee) and rice noodles (mee hoon), sliced boiled eggs, sliced pork, sliced prawns, bean sprout, kangkung (water spinach/morning glory), fried onion with a dollop of chilli paste.

Outside Penang, Hokkien Mee is called Prawn Mee or Hae Mee or Mee Yoke, where the name "Hokkien Mee" itself refers to a fried noodle dish which is similar to Penang's Hokkien Char.

Hokkien Mee is commonly found at hawker stalls and popular during breakfast and lunch time, but is also found in some places during dinner.

Lim Hae Mee SS2 Chow Yang

Restaurant Gembira Hae Mee

In PJ, the famous hae mee can be found in Lim Mee Yoke SS2 Chow Yang and also in Restaurant Gembira.

Dim Sum

Dim sum which mean "touch the heart" in Cantonese, is a type of Chinese dish that involves three or four pieces of steamed or fried food served in a small steamer basket or on a small plate. It is customary to share the food and because of the small portions, a wide variety of food can be tried out in one seating.

Dim sum dishes can be ordered from a menu or around a wheeled trolley or trays carried around by the server. For the listing of the different type of dim sum, please click on this link http://en.wikipedia.org/wiki/Dim_sum . The cost of the meal is calculated based on the number of different sizes or colored plates on the patron's table. Some restaurant records the dishes ordered on a card placed on the table.

Some great Dim Sum places...

Key Hiong Dim Sum is located No. 21, Jalan SS24/8, Taman Megah, 47301 Petaling Jaya, Selangor

Pau

TEL: 603 78046912

Tai Pau

Key Hiong Dim Sum is open in the morning and evening. They sells very good steam buns (pau) and they are famous for their Tai Pau, Char Siew Pau and Kaya Pau.

Loh Mai Kai

Another "must try" is the Loh Mai Gai (chicken with glutinous rice). The glutinous rice is cooked to perfection with chicken, pork and mushroom. Eat it with chilli or sweet sauce.

Key Hiong Dim Sum serves a wide variety of steamed and fried Dim Sum. I like their Siew Mai, Wu Kok (Deep Fried Yam Fritters with Meat Filling), Har Kuen (Shrimps in BeanCurd Skin) and Yee Mai (Steam Fish Balls).

Pai Kuat, Siew Mai and Yee Mai

Dim Sum

Restaurant Wen Xi is Taman Selasih Kulim, is another great Dim Sum place. It's the breakfast place for me and my Dad each time I goes back to my hometown. Dad loves their Pai Kuat and I loves their steamed Dim Sum.

Dao Xiang Restaurant is located at No. 3293 Lorong Selasih 2, Taman Selasih, 09000 Kulim Kedah. TEL: 6013 489 2433.

Dad and I have tried the Dim Sum at this restaurant twice and we quite like the Dim Sum here as well.

Pork Porridge

Unlike many Dim Sum restaurant where only they only serve "pei- tan chok", Dao Xiang serve many different type of porridge.

We have tried the pork porridge and we like it.

Har Kweun

They have a wide selection steam and deep fried Dim Sum and their prices are pretty reasonable too.

Restaurant Makanan Laut Lau Heong - Sentul, KL

Restaurant Makanan Laut Lau Heong is located at 43A-0-9, Jalan 3/48A, Sentul Perdana, Bandar Baru Sentul, Kuala Lumpur
TEL: 603 4042 7857

Business Hour: Mon-Sat 11.00am to 3.00pm for lunch, 5.30pm to 10.30pm for dinner, Sunday and Public Holiday 11.00am to 10.30pm
GPS 3°10'54"N 101°41'49"E

Restaurant Makanan Laut Lau Heong specializes in various style of Chinese cooking. This place was recommended by my colleagues who also offered to drive me there for lunch.

Umbra/Ambra Juice

We ordered the local fruit, Umbra or Ambra juice. In most coffee shops, this juice is usually made fresh with preserved plum to give it the sweet and salty taste. The ones we had today is bottled by a local company. Very innovative. Looked for the expiry date but could not find any. We tried it anyway and yes, it's very tasty. Very similar to the fresh version.

For our party of 5, we ordered their signature dish Szechuan Stingray, Siong Tong Lala, Banana Leaf Buttered Prawns and Squids, Curry Fish and Stir Fried Cabbage with Dried Shrimps. Food is served steaming hot with white rice.

Szechuan Stingray

The signature Szechuan Stingray is heavenly. The stingray is steamed and served with Szechuan sauce, cooked with the right level of spiciness. Best eaten when it's hot.

Siong Tong Lala

Siong Tong Lala (clam soup with Shao Xing Wine) is another signature dish in the restaurant. It's cooked with the shredded ginger, wolf berries and Shao Xing wine. Try the soup...it's full of flavor (the sweetness of the Lala and wolf berries are all in the soup).

Banana Leaf Butter

Prawns and Squids

The banana leaf butter prawns and squids is very unique because of it's sauce. Don't know the ingredient used but it's tasty and great with white rice. The fragrance of the banana leaf packs in the punch. You can order this dish with just prawns or squids.

Steaming Hot Curry Fish

The curry fish and the stir fried cabbage with dried shrimps are ordinary dishes. Our total bill came up to RM96.00 including drinks and white rice. Very reasonable.

Stir Fried Cabbage
with Dried Shrimps

Will come back to try their other signature dishes; Steamed Tilapia with Herbs, Claypot Catfish (this is dish is highly recommended by my colleagues), Salted Pig Knuckle, Crispy Shrimp Paste Fried Chicken Wing, Special Salted Egg Shelled Shrimp and their signature tofu.

New Paris Restaurant - SS2 Petaling Jaya

New Paris Restaurant
No 62, 64, 66, Jalan SS2/72,
47300 Petaling Jaya, Selangor.
TEL: 603 79559180, 603 79550186
Business Hours: Opens daily from 11.30am - 2.30pm and 5.30pm - 10.30pm

New Paris Restaurant started out as Paris Restaurant, a roadside wooden shed. Today, they are operating in 3 shoplots and is renowned for their lightning speed Chinese fast food experience. When you enter the shop, you will be asked for the number of pax, where you would like to be seated and ushered to the table which is set immediately. Food is usually served within 10 minutes. Even the cleaning part is done at lighting speed. Layers of disposable pink plastic sheets are used to wrap the tables so that soiled plates, cutlery and leftovers can be wrapped off immediately for fast turnaround.

Deep Fried Squid

Kenny and I ordered fried squid as starter while waiting for the rest of our party to arrive. The squid is seasoned with curry powder, deep fried and served with sweet chilly sauce. Oishi.

When everyone arrived, we ordered curry fish head, deep fried pork knuckle, champagne chicken served with watermelon, claypot tofu and stir fried baby kai lan. When you patronize some Western fast food chain, you get bottomless drinks. Here in New Paris, rice which is served in traditional Thai silverware is bottomless. You are free to help yourself with however much rice you want.

Curry Fish Head

Curry fish head is cooked in thick coconut milk with lots of vegetables; cabbage, brinjal, okra and long beans. The curry is very tasty (not too salty and packed with natural sweetness from vegetables) is great with rice. I'll order this dish whenever I crave for lemak curry.

Deep Fried Pork Knuckle

Deep fried pork knuckle is a speciality of New Paris. A must have each time we dine at New Paris. Eat with plum sauce or New Paris special chilly sauce to pack in the punch.

Champagne Chicken with Watermelon

Champagne chicken with watermelon is New Paris signature dish. Fried cutlets of chicken cooked in a special sweet and sour sauce with a hint of champagne is served in watermelon skin and watermelon balls which can be eaten as dessert after the meal.

Claypot Tofu

Claypot tofu is a simple tofu dish with lots of mushrooms, sweet pea and carrot.

Stir Fried Baby Kai Lan

Baby Kailan is stir fried to perfection with garlic and some Chinese wine.

Our total bill came up to RM150.50 for our party of six including a few rounds of "chok chea mar tai" drinks, Chinese tea and plain water. Food is tasty and reasonably price.

Nice place for group gathering as the place is huge, don't have to worry about other patrons waiting for your table. We were there from 7pm to 10pm on a Thursday, not sure if it will the same on weekends when it's usually packed.