A couple weeks ago I went down to Isetan looking for something to fill the stomach during the lunch hour. As it turned out, The Japan Winter Feast Fest was on going (28 nov – 8 dec, 2014). I walked around abit and saw this Japanese steamed rice stall that looked pretty enticing.
Isetan Japan Winter Feast Fair 2014
The stall offers two different dishes – Sansai Okowa & Chestnut Steam Rice. You can have them at RM 15 per portion, or alternatively, have them mixed with 1/2 portion each. To maximize my taste bud exposure, I chose the latter, of course.
They were both vegetarian dishes, with the Sansai Okowa, or wild vegetable sticky rice packed with quite a variety of mushroom and thus having a slightly savory taste to it which I like. The chestnut steamed rice, on the other hand, is packed with chestnut, sesame, and red bean which gave it a sweeter taste. I personally prefer the Sansai Okowa, but both were pretty good.
you can mix the two different steamed rice too
Isetan run these type of food fair pretty often, so be sure to check it out if you’re at KLCC. They also have a smallish eating area at the lower ground floor where you can noms away these takeaway food.
- Advert -
The good thing about Transitions® lenses is that they are available with almost as many types of frames that normal prescription glasses will fit in.
For my pair of glasses I chose a fairly light frame that works well for when I am indoor (in office, at home) and also in higher intensity workout while outdoor (when mountain biking, running etc)
What is the very first meal you ever cooked all by yourself?
For me, as I’m sure with many others, it will undoubtedly be Maggi instant noodle. Bring a bowl of water to boil, add Maggi, add the flavoring pastes, and maybe an egg for good measure, and two minutes later, viola! You have a meal.
In fact, my very first bowl of self-cooked Maggi was when I was still in primary school and probably 8-9 year old (without my mom’s knowledge, of course).
my university days in US
After high school and a couple years in college locally, I went off to continue my studies in the States.
My very first university was at Bemidji, this frigid winter wonderland that had temperature as low as -40 Celsius and was so far away from the city that Maggi became our number one product among Malaysians and many other Asians alike.
To get a box of Maggi, we had to drive about 7 hours to Minneapolis, oh it was so precious. If you want any favors from your classmates, perhaps to take a look at their assignment for “reference”, you cook a pack of Maggi for them. Good times!
my favorite dishes at mamak – Maggi goreng
After a few years in the States where I continued to have Maggi in my kitchen cupboard pretty much at all time, I came back to KL.
This was a time when the whole generation of new workforce and college kids found themselves renting rooms in Klang Valley without a proper kitchen. So how do you solve that Maggi cravings?
The local mamak restaurants picked that needs right up and we now have Maggi goreng, Maggi soup and the likes offered at those eateries. I believe Malaysia is probably the only country you find instant noodle being served in restaurants, we love it, and we’re proud of it.
Maggi Royale Penang Seafood Curry
Throughout the years, Maggi continue to refine their product and introduced to the market different varieties, flavors, and packaging (cup noodle for example), with the latest being Maggi Royale Penang Seafood Curry and Maggi Royale Korean Spicy Braised Beef.
Maggi Royale is Maggi noodles premium range, made with higher quality ingredients and springy noodle made from real wheat.
spice things up with a small prawn
I tried their Maggi Royale Penang Seafood Curry that comes with real toasted belacan and seafood broth made from fresh prawns (added my own prawn for good measure too). Cooking instruction is something that we don’t really need to explain, and I find that using correct amount of water is key to making the broth thick and flavorful.
here’s my Maggi Royale Penang Seafood Curry, with prawn!
The end result is a bowl of noodle that isn’t foreign to my taste buds, but also one that is markedly superior. It was a good start of the day to have this as breakfast. I like the broth that seemed to have a bit more character compared to their single sachet instant noodle (this one comes with 3).
Maggi Royale Korean Spicy Braised Beef flavor
Maggi Royale Korean Spicy Braised Beef is another product I have in my kitchen that I would be trying real soon. Made with thick, springy wheat noodle with meaty spicy broth and comes with real carrots, spring onions & chili garnish too. Soon!
For more information, check out Maggi Royale on the web.
Craving for Maggi (especially if you’re overseas!)? Well, tell us your story! What is your first memory with Maggi? Leave a comment below about your memory, and the 10 most interesting stories will win a Maggi Royale gift pack! Remember to leave your correct email address so that you could be contacted.
Char Kuih Teow is not often something you have as dinner, it’s not even something you really should have for supper. All those grease and high calorie ingredients isn’t something that’s particularly healthy, but some of us live to eat instead of eat to live, right?
char kuih teow stall at PJ Old Town, outside Soon Lee kopitiam
So when Melissa told me she wanted CKT for dinner when she was acting as a post-lady for me the other night, I thought of this char kuih teow place at PJ Old Town that I’ve heard a lot about, but never visited before. As it turned out, that wasn’t such a bad idea at all.
I managed the “normal” serving, while Melissa inhaled a big portion of CKT all by herself
Anyway, let’s talk about the char kuih teow. The version here definitely had enough “wok hei” though as with typical Klang Valley version, the prawns aren’t exactly big. Cockles, bean sprouts, and Chinese sausage, and chives are the other ingredients used here. In all, a more than decent plate of char kuih teow for a few ringgit.
If you’ve got cravings for CKT at night, this is one place worth checking out.
Soon Lee Kopitiam
Jalan Petaling 1/19
Petaling Jaya, Selangor
GPS: 3.085591, 101.646495
Hours: dinner and supper
- advert -
The screenshot above is my current redeemable Enrich miles at 26,185, which will allow me to redeem a roundtrip ticket to my dream destinations – Singapore, Medan, or Phuket. But there’s one thing I can do to bump that up to a total of 25,000 miles which makes it a total of 51,185 miles in a hurry, and with that I can redeem up to a round trip ticket all the way to Osaka! (source: Enrich redemption table)
The simple secret is, from 12 September 2014 till 15 January 2015, sign up to a Maybank premium credit card and be entitled up to 25,000 bonus air miles for Enrich and KrisFlyer. Check for more details here.
A few weeks ago one of my colleagues asked “hey KY jom makan”, and since there’s nothing outside of endangered species and kiwi I don’t eat, I got on the car without knowing where I would end up.
The destination turned out to be Ayam Bakar Wong Solo, one of my favorite ayam bakar/ayam penyet places that I’ve only had from take-outs.
Ayam Bakar Wong Solo at Ampang
Wong Solo at Ampang is situated by Jalan Dagang Besar, less than five mintues away from Ampang Point. Parking is a painless affair, and the restaurant, while having less than inspiring interior decoration, is equipped with air conditioning, a great feature considering you’re going to end up eating something spicy.
ayam bakar, terung, and petai sambal
Both the ayam bakar and ayam penyet is served with a side of tempe, tauhu, a small portion of terung (eggplant), and those really addictive sambal. The tempe here is the first that I really enjoyed.
The difference between ayam bakar and ayam penyet is the way the chicken is cooked. One is over fire, and the other is deep fried and smashed. Both are equally good but I do prefer ayam bakar as it is a rarer dish among the two.
Terung is a pretty decent dish but we were glad we ordered sambal petai. Those stinky beans and prawns made for good side dish for sure.
Ayam Bakar Wong Solo
G18/G19, Jalan Dagang B/3A (Taman Dagang),
68000 Ampang, Selangor
GPS: 3.148964, 101.754808
Tel: 03-4270 1947
– Advert –
One thing I love about Transitions® lenses is that when you use it indoor, it is as if you’re just wearing a normal clear lens. Clarity is great and the change of tint from outdoor to indoor (heavier tint to 100% transparent) is as quick as a snap. The only difficult choice is to find a sweet looking frame to go with this technology.
I love old school hawker stalls, and Heng Kee wantan mee is probably one of the longest serving old school wan tan mee stall you can find anywhere, having been operation for at least 40 years or so. The current operator is the second generation owner, and he isn’t young.
this wantan mee has been in operation for decades
Like many wan tan mee places, there are a few options to choose from.
You have the normal wan tan mee (RM 4.30 / RM 4.80), wantan mee with curry chicken rendang, wantan mee with mushroom and shredded chicken, with chicken feet and mushroom, a spicy version (RM 4.80 / RM 5.30), and sui kao (RM 1).
did you notice the lard? lard makes it 2x better!
I tried their normal version of wan tan mee with charsiu and wantan (RM 4.30), and to be honest, I can’t really pinpoint what any particular one item that makes it so good. Everything just came together, the lard, the sauces, the way the noodle tastes.
If you’re a wantan mee fan, this is one to check out. Klang doesn’t just have yummy bak kut teh after all.
Wantan Mee Stall
Jalan Pasar & Jalan Raja Hassan
GPS: 3.047303, 101.447261
Tel: 016-385 6363
Hours: lunch till tea time