Kayu Original Penang Nasi Kandar, SS2 Chow Yang, PJ

Nasi Kandar is a rice meal of Indian Muslim (Mamak) origins. It is named after the rod balanced on the shoulder of food vendors from long ago, to carry the rice and dishes on either end. The name has remained and today the word Nasi Kandar is seen on most "Malaysian Mamak" restaurants.

Original Kayu Nasi Kandar is one of the nasi kandar restaurant that I frequently patronize. It started out with a stall at a coffee shop in SS2 Chow Yang back in 1974 and grew to become one of the most popular “Mamak” restaurants in Klang Valley and Penang.

The Chow Yang outlet (Kayu's HQ) is located at 64, Jalan SS2/10, 47300 Petaling Jaya, Selangor TEL: 603 78777745.
They are also into catering.

Kayu Nasi Kandar is popular with Malaysian of all races and age group. They patronize Kayu with friends or alone, watch football (there are many big LCD TVs in the restaurant), drink teh tarik (pulled milk tea) and feast on it's large offerings including the famous nasi kandar.

My favorites are tosai rawa, teh tarik, nasi kandar (with fried fish or fried chicken), roti telur and roti tissue (a humongous dough cone with sweet sugary sins).

Tosai Rawa

Teh Tarik

Nasi Kandar

Nasi Kandar

Roti Telor

Roti Tissue

Bak Kut Teh (Meat Bone Tea or Pork Bone Tea Soup)

Bak Kut Teh (Hokkien: 肉骨茶) is a Chinese soup popularly served in Malaysia and a number of its neighbouring countries. The name literally translates as "Meat Bone Tea" or "Pork Bone Tea Soup".

Ever wonder where is the origin of Bak Kut Teh? Some says it must be from Klang as this is where Bak Kut Teh is most famous in Malaysia. The other version was that Bak Kut Teh was invented by a gentleman from Quanzhou of the Fujian province in China. The secret recipe was passed to a friend who later went to Klang and became the first person to commercialise and sell Bak Kut Teh. The dish went on to become a famous dish and was copied and improved many times over, giving rise to the many different version of Bak Kut Teh in town.

According to A Koh Enterprise, the maker and marketer of A1 Bak Kut Teh spices, Bak Kut Teh was first introduced to this part of the world in the 19th century by Chinese workers from China provinces. Life was hard for these workers as they earn their livelihood by working as coolie and Bak Kut Teh was invented and sold to the coolie to boost their stamina.
 

Yau Char Kuey

Bak Kut Teh consists of meaty pork ribs simmered in a complex broth of herbs and spices. It is typically a famous morning meal with the Hokkien and Teochew. The usual side dishes that goes along with Bak Kut Teh are yau char kuey (Chinese crullers), tau pok, shitake mushroom, vegetables such as choy sum (Chinese Green) in oyster sauce and served with white rice and chinese tea. Soy sauce (usually light soy sauce, but dark soy sauce is also offered in some outlets) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together.

I love Bak Kut Teh (not so good for my health though but who says good food are good for health!). As I goes round tasting Bak Kut Teh from different outlets, I'll share it.

Foong Tak Seng Bak Kut Teh, Cheras. The shop is owned by one of my colleague's sister. The soup is very different from most other Bak Kut Teh as it is thicker and cloudy. Thumbs up for taste.

Bak Kut Teh from Good Luck Restaurant in Taman Megah, PJ. The stall is run by a husband and wife team. The soup is lighter in color. Not too bad for taste but the quality fluctuates from time to time.

Bak Kut Teh from Restaurant Chuan Kee, Setapak. The shop is opposite Columbia Asia Hospital. The soup is also lighter in color. Thumbs up for taste.

Bak Kut Teh from The Taste (Bakuteh) at 31G, SS23/15 Taman SEA, 47400 Petaling Jaya

TEL: 603 78049220

The soup is dark in color, strong herbal taste. Okay for taste but super pricey. This bowl (with 3 rib bones) cost RM9.50. Disappointed because I was served rice that was not cooked properly on my first visit.

Teluk Pulai (Claypot) Bak Kut Teh, Klang.
27H, Jalan Teluk Pulai,
41100 Klang, Selangor
GPS: 3.056111, 101.474167
TEL: 603 3373 3239

Thumbs up for taste. The meat comes in huge chunks, cooked to the degee of tenderness that's easy to eat. This pot of lean meat mixed with pig's stomach cost RM31.00 including a pot of Jasmine tea, 2 plates of oily rice and a plate of "yau char kuey".

Tua Kut from Pao Xiang Bak Kut Teh

Pao Xiang Bak Kut Teh in Cheras. They originated from Klang and have been mushrooming all over Klang Valley. Apparently their BKT is special because they serve string tied meat Bak Kut Teh, Klang style. Each serving comes in a bowl (RM9.50/bowl) with tea light to keep it warm. Great tasting but very little soup.

Ah Sang Bak Kut Teh

Ah Sang Bak Kut Teh in Sungai Way.
No 51, Jalan SSA/12, 47300 Petaling Jaya, Selangor
TEL: 603 78762299

Been going to this BKT place since I started work in J&J back in the 90's. It was our regular Friday lunch venue. Went back for BKT breakfast with some friends today and the taste is still the same as back then. Love the BKT here.Yum Yum.

Kheong Kee Bak Kut Teh

Restorant Kheong Kee Bak Kut Teh is located at 2, Jalan Pandan Indah 4/10, Pandan Indah, 55100 Kuala Lumpur.

My second time back to this restaurant. Wonder whether the quality has dropped or I've tasted better tasting BKT after the first visit?


Teo Chew Bak Kut Teh, 28 Jalan SS2/66, 47300, Petaling Jaya, Selangor

Contact No : 03-7875 2025

GPS Coordinate : N3 07.156 E101 37.223

Their soup is not as thick as the ones in Klang but taste wise, it's on par. All the meats are cook till very tender. Clay pots are use to ensure the bak kut teh is warm through out the meal.

Restaurant Hol Thong Taman SEA PJ

Hol Thong Restaurant is located in Taman SEA, PJ. It is a family run business, open for lunch and dinner. My hubby and I, frequently patronize Hoi Thong Restaurant for dinner as well to celebrate special occasions like father's day, mother's day, farewell dinner, welcoming guest etc.

This time, the occasion is Casey and Rachel's farewell dinner. They are leaving for US on July 26, 2010. We ordered Marmite Chicken, Stir Fried Bean Sprout with Salted Fish, Yam Ring (Fat Put), Fish in Lotus Leave and Tofu with Beancurd. Service was exceptionally fast even though there were many customers. The dishes were ready to be served by the time they arrived. Our party of 8 wasted no time, tuck in the food and everyone started to name their favorite dishes. The girls love the fish, Ryan likes the Marmite Chicken, Ghee likes the Stir Fried Bean Sprout and Yam Ring (Fat Put). Total cost including drinks for our party of 8 came up to RM124.00 (very reasonable for KL standard).

Fish in Lotus Leave

Marmite Chicken

Stir Fried Bean Sprout with Salted Fish

Yam Ring (Fat Put)

Tofu with Beancurd

Restaurant CH Sdn Bhd Setapak

We have been going to Sum Ming in Taman Connaught for Char Siew (BBQ pork) and Siew Yok (roast pork). Today, we decided to try out a new restaurant in Setapak for the same.

Restaurant CH Sdn. Bhd. is located at No 14,16,18 Jalan9/23A, Medan Makmur, Off Jalan Usahawan, Setapak, 53200 Kuala Lumpur. Tel No: 603 41481799. Apparently the name CH came from initial, Chung Hwa School. It used to occupy one shoplot but today, it's 3 shoplots.

We ordered Char Siew, Siew Yok, Curry Fish and Stir Fried Choi Sum. The Char Siew and Siew Yok are out of the world. The skin of the Siew Yok is so crunchy and the half fat, half lean meat melts in the mouth. We cleared the first plate within minutes and had to reorder. The fish is a bit fishy but the curry is really good. The Stir Fried Choi Sum is great too. All these are washed down with Jasmine tea.

Curry Fish

Siew Yok (Roast Pork)

Great lunch! The meal cost RM115.00 for our party of 4. Will we go back? Of course!

Hokkaido A Gourmet's Delight

Hokkaido is home to a rich variety of foodstuffs and agricultural products. It's fertile soils produces potatoes, corn, asparagus and melons.

Yubari melons, sweet and juicy with their orange flesh, are prized throughout Japan as a premium brand. Freshly grilled corn on the cob are sold along Odori Park throughout the spring, summer, and autumn months.

Dairy products in Hokkaido are made with traditional skills and the cows are feed on a rich pasture. The long history of dairy farming in and around Sapporo has produced a legacy of first class butter, milk, ice cream and high quality chocolate.

Sapporo is a great place to find fresh seafood. Unlike traditional Japanese cuisine, Sapporo dishes rely on their simplicity and natural flavours of the ingredients. Crab, scallops, and salmon are local specialities and restaurants specializing in these delicacies are common in the city.

During my 5D4N stay in Hokkaido, I had a chance to try out a number of Hokkaido specialities from the following restaurants:

Marugoto Hokkaido Restaurant
Menu: Japanese set: salmon steak, potato, onion with sauce in toban, fish, tofu, vegetable with miso soup in nabe, squid sashimi, pickles, sashimi flakes, marinated squid in wasabi, grilled salmon, rice, fruit, tea, water


Yoyotei Restaurant
Menu: Mongolian BBQ: Genghiskhan BBQ Lamb, vegetables, rice, water, tea

Genghis Khan is a food you shouldn’t forget in Hokkaido. Lamb or mutton is broil with vegetables and washed down with beer. Best BBQ ever but be prepared to smell like BBQ after dinner.

Ore No Sapporo Restaurant
〒064-0807 北海道札幌市中央区南7条西6おれの札幌ビル
Oreno Sapporo Bldg. Minami 7-jyo Nishi 6, Chuo-ku, Sapporo, Hokkaido 064-0807
Menu: Eat-all-you-can 3 types of crabs, BBQ (pork,chicken,lamb), crab steamboat with mixed vegetables, starter, pickles, rice, dessert + free flow drinks (beer, sake, cola, orange juice, oolong tea, Calpis soda)

Hokkaido is called "kingdom of the crabs" because of the wide varieties found here including king crabs, hairy crabs and snow crabs. One species, called hanasaki, can only be caught on the eastern side of the island and is a rare treat. The crabs here are fresh, delicious and relatively cheap. Hairy crab has strong sweetness and steady texture. It’s usually boiled with some salt or broiled. The features of snow crab include elegant sweetness and sophisticated taste. King crab is characterized by its large size. Please note that crab shells must be put in a bowl on the table as it is misbehavior to throw them away on the floor.

Seaport Market Restaurant
Menu: Grilled fish: claypot (toban) with seafood and vegetables (fish, tofu, crab, mushroom, vegetables, glass noodle, prawn, scallop), Grilled Hokkei fish, sashimi, salmon flakes & seaweed, rice, tea

The speciality here is the Grilled Hokkei fish (Atka Mackerel) which is boiled with soy sauce and sugar, briefly dried into 'Hokke-no-hiraki' and grilled.

Kanigoten Restaurant
96-2 Aza Takeura Shiraoi-cho TEL 0144-87-3887 FAX 0144-87-3860

Menu: Salmon Nabe: steamboat in miso soup with salmon slices, udon, tofu, vegetables, rice, tea, water

Easily recognizable by the giant bear and hairy crab climbing on the roof. Utilized as a meal-stop by tour buses, this drive-in features a spacious restaurant and marine-produce shop that boast an abundant menu and wide range of stock.