Monthly Archives / November 2008
A few days ago Cheesie and I went to check out the newest dining hangout area that is Jaya One at PJ. Since I was in this Guinness gastronomic workshop with Chef in Black not too long ago, it was just appropriate that I head to the restaurant that spots a big Guinness sign board. Cafe Chulo it was then.
cafe chulo is located on first floor, alfresco as well as indoor
The concept of Jaya One is pretty nice, in the middle island surrounded by the shops lie four small blocks of double story restaurant buildings. While a few restaurants take up both levels, some only occupies a single floor. The upper level of the four blocks are connected via a series of (slightly confusing) walkways with plenty of alfresco style dining area. Pretty unique and very comfortable.
Cafe Chulo is one of the modern Spanish restaurants/pubs on level one with about half its tables located outdoor. We, of course, chose to be seated along the sheltered walkway.
scallop, grilled mushroom, potato gratins
With some recommendations from the restaurant manager, we ordered three tapas, two main dishes, and of course, I got myself a pint of Guinness Draught to go with the mix. The alluring malt & caramel aroma with its dry roasted bitterness of Guinness Draught helps to round out the savoury bite of the tapas and complements the bold taste of most meat which goes very well with the selection of food that i have ordered. Food pairing with Guinness Draught makes good food taste great.
The scallop ceviche came with 8 mid size scallops lightly cooked in lime juice and parsley, preserving the juiciness of the shellfish while giving a hint of tangy taste.
Champinones al jerez is the slightly fancier name for the whole mushroom grilled with olive oil, sea salt and dry sherry. I like the mixture of mushroom and sauteed bell pepper. Our favorite tapas though, was the patatas au gratin, or Spanish style potato gratin. Basically layers of potato topped with cheese ala lasagna style. You must try this one.
Spanish lamb chop, mixed paella (seafood)
The main dishes were served shortly after. I ordered mixta paella since this is basically a Spanish outlet and it proved to be a decent choice. The rice is pretty fragrant and the seafood, especially the four rather big and juicy mussels were very tasty indeed. This dish certainly goes well with my premium black beer.
Cheesie’s chuleta de cordero, or Spanish lamb chop, was even better. Two slabs of pretty good size lamb chops marinated with spice and what I believe to be citrus served with some onions and greens. It was very succulent and the slight citrus taste gives the meat a different dimension, it was very good! I can’t believe this dish is priced only at RM22
Cheesie, Guinness Draught, KY
We certainly enjoyed ourselves at Cafe Chulo, food was good and the Guinness draught was of course, as smooth as ever.
Jaya One is just a short drive from Federal Highway or SS2
For the amount dishes we ordered, the totally bill came to a tad less than RM 120. The entrees are only RM 20 and 22. Tapas from RM 8 – RM13, very affordable.
Good food with great drinks under very nice ambiance, a very positive dining experience in foreign cuisine without breaking the bank.
I was also told that the restaurant is going to feature some Guinness infused Christmas dishes beginning next month, and a voucher is given per order for those specified dishes. Simply fill in the voucher with some basic information, tear it off to redeem a free pint of Guinness Draught. The other half entitles the diner to have RM 12 off three pints of Guinness Draught in the same receipt on the next visit.
Check out the banners here and here for more information. There are a few other outlets doing the same thing and I’ll be writing about them too, stay tuned!
L-20-1 Blk L,
Jaya One, Section 13/6
46400 Petaling Jaya
Tel: 012-331 0277
It’s quite amazing how I completely missed writing about this place despite having been eating here since seemingly forever. The lala and noodles at Mei Yun restaurant in Taman Paramount needs no introduction to many of the dwellers at PJ, having been in operation for well over a decade and still using traditional charcoal fire to cook all their dishes.
Just before heading to the soft launch of Bondai Grill & Pub at the Curve a couple weekends ago, the gang (my ex housemates) and I decided to have a quick dinner. Since we were at the area and lala was in my mind, this place came as a natural choice.
lala, more lala, and noodles
For the five of us, we ordered two types of lala. The kam heong (spicy), and siong thong (soup), as well as hokkien mee and wat tan hor (flat noodle with egg) in portions for two person.
It didn’t take long for the siong tong lala to come, and boy the portion was huge. I reckon there must be over a hundred pretty decent size clams in the pot. The soup was pretty subtle and the lala retains it’s natural taste. It was pretty nice as the lala were rather fresh.
a bunch of old timers
The kam heong lala, while not as good as the one served up at Alisan SS4, still did the seafood justice. Slightly spicy and a bit stronger tasting than the previous type. Again, the portion was pretty big.
The two types of noodles we had were equally good. Hokkien mee comes with just enough pork lard to give it a proper taste, while wat tan hor was smooth and flavorful, with egg yolks providing that extra color and savory sensation.
mei yun restaurant is located at taman paramount
The best part was, for five person, that entire dinner only costs RM 42. The shop operates from dinner till late.
Petaling Jaya, Selangor
GPS: 3.110242, 101.627129
I remember when I went to the States to study close to 10 years ago, one of the things that I look forward to was a particular brand of cookie. At the time this favorite cookie hasn’t hit the local market, but I’ve already heard quite a bit about it. It was among my first purchases from a supermarket at the States, together with essentials like pillow and toothpaste.
The cookie actually did play an integral part of my university life. I used to have it while watching ball games with friends on tv, while studying for exams and feeling hungry late at night, or whenever I was too lazy to go to the canteen. It was the perfect meal replacement that is actually tasty and doesn’t even require a microwave!
So you can imagine how glad I was when I found out that they have brought this cookie to Malaysia when I came back from my sojourn to the West.
Well, old memory aside, I am sure you know there are many ways of consuming cookies, but how about the opposite? Here I present you some wrong ways of eating cookies 😀
not so great with bak kut teh
First, the cookie doesn’t go very well with bak kut teh soup. Despite the fact that I am an avid bak kut teh eater, the attempt to fuse the two did not come out very well. I dunked it in the soup, took a bite, but the sweetness of the cookie just didn’t gel very well with the herbal taste….
Then there’s the oily vegetable that I put in between my cookies (together with the cream), failed. The mushroom experiment didn’t go very well either. Not only they didn’t taste quite right, I was getting weird stares at the restaurant, oh well…
fried cookies with garlic and fuyu
My second experiment was the fried cookie. The ingredients were simple enough, garlic, fuyu (fermented tofu), oil, and of course the cookies. I heat up the oil, added garlic, cookies, a bit of fuyu, and fried for a couple minutes.
The taste? Well you guessed it, it was pretty weird. I think you can sorta guess it from my expression in the photo. =/
cookies curry soup
Not to be discouraged, I then proceed to the 3rd and final experiment, cookies curry soup! This time around, the recipe is even less complicated. Water, curry powder, and cookies! I boiled the water, add curry powder, and dropped a couple cookies in the soup.
How did it taste like? Well, I think the photos did justice to the taste. I’m not going to elaborate more.
At the end, I went back to the basic, cookies with a glass of cold milk. Twist and dunk, it was best!
So, don’t try to be too clever with the whole thing, and please excuse me while I go and clean up my kitchen. Thank you!
p/s: This is not a sponsored post nor any specific cookies implied. Experiment at your own risk.
I’ve actually heard, and read about this place for quite sometime. However, it wasn’t until last weekend did I have the chance to go there, guided by my buddy
horng horny who works around the area. Puchong Yong Tau Fu is located rather deep inside Puchong, though not exactly very hidden, it is still a little challenging to get there purely by verbal directions.
the yong tau fu place enjoying brisk business
The “restaurant” is more like an over-sized shack with no walls. Seating capacity is rather big, but you might still end up having to wait for a table during rush hour as this place seems to be very popular. The place can be a little too warm on a hot mid afternoon, and probably a little inconvenient during a storm.
make to order yong tau fu
That said, Puchong Yong Tau Fu is a rather unique in a good way. The yong tau fu is only cooked just before serving, most all other places just reheat the already-cooked servings instead. In a way, it is a lot fresher, and it does reflect in its taste. A lot more springy, succulent, and not at all stale.
i think we over ordered…
We picked two of each 13 different types of yong tau foo for lunch. There were chili, brinjal, okra, bitter gourd, fish ball, dumplings, fu chok, and a few unidentified items. They were all stuffed to the max and rather big in portion.
I also especially love the fact that the soup version is served with plenty of that leafy vegetable typically found in pan mee. It gives your taste buds a refreshing change from the meatier items, very nice.
this place is rather close to the LDP cyberjaya toll
The entire meal costs us around RM 20. A pretty decent value considering the huge portion, and we pretty much over ordered anyway.
Other than yong tau foo, they also serve pan mee, paper wrapped chicken, and probably few other dishes. If you want something different when it comes to yong tau fu, this is the place to go.
Puchong Yong Tau Foo
Lot 105, Batu 14,
Jalan Besar, Kampung Baru Puchong
GPS: 2.99551, 101.62375
I usually avoid doing food review sessions on my regular sports day, but when Jack from Superdining insisted that I should go to Kura Japanese Restaurant at One World Hotel on a Monday, I couldn’t help but agreeing to it. This was mainly due to the excellent experience I had at Rakuzen Chulan Square and Japanese food being one of my favorite cuisines.
Jack later told me the real reason he wanted me to go on that particular day was due to the fact that they have fresh seafood imported from Japan on that very day. The company usually imports seafood product from Japan twice a week.
Kura restaurant and the square watermelon
Due to certain circumstances, YC the penumpang glamor who first appeared on this blog in the Guinness Gastronomic Workshop joined Cheesie and myself and reached One World Hotel after spending the better part of Monday’s sunset stuck in the traffic.
The interior decoration and design of the restaurant was unique enough to confuse anyone who couldn’t exactly understand Picaso’s paintings. It usually takes 2-3 wrong turns to find your table after a bathroom break. However, I must say it is very tastefully done.
appetizers, California hand rolls, crab meat chawanmushi, gingko nuts
The restaurant is headed by the very experience chef Hideaki Nakashima who is most skilled in preparing wide range of some very creative Japanese dishes. The six appetizer dishes Nakashima-san served us certainly reflects his ability.
They were oshitashi (Japanese spinach) with fish sauce, tomato and hotate (scallop) with vinegar, ikura (salmon roe) with yam, tako (octopus) with plum sauce, and hotate with enoki and other mushroom. There’s also grilled and slightly salted Japanese gingko nuts.
The appetizers were pretty intricate in presentation and certainly did not lack at all in the tasting department. Each has its individual character and overall they introduced a different dimension in Japanese cuisine to me.
Sashimi (including Fugu!), and rainbow roll
Sashimi and sushi are always inescapable when it comes to doing a review at any Japanese restaurants. At Kura, we were served the freshest seafood that had just been flown in the very same day. Fugu (yes, the poisonous puffer fish!), kampachi (yellow tail), tai (sea bream), sake (salmon), tako (octopus), shima aji (yellow jack), amaebi (sweet shrimp), and maguro (tuna).
It was my first time having fugu sashimi, and unlike other raw fish, fugu is best consumed with a little bit of green onion and radish instead of wasabi in order to better appreciate the very subtle taste. It was actually pretty good. The other sashimi and the rainbow roll was as good as you could expect from a top notch Japanese restaurant. Super fresh and certainly of very good quality.
the good chef, RM 28 chicken teriyaki set, desserts
Since Cheesie speaks Japanese, chef Nakashima was overjoyed as they went into extended conversation only both of them understood. This certainly made the good chef very happy and soon we were served with extra Carlifornia roll and also the crab meat chawanmushi which were very delicious.
Though located within a 5 star hotel, Kura isn’t only for those who are willing to splurge on a good meal. The cheapest meal full meal, the chicken teriyaki set priced at RM 28, comes with a generous serving of very tasty chicken teriyaki, rice, a small appetizer, chawanmushi, miso soup, and fruits. Very affordable especially in this setting, with these type of quality.
YC (penumpang glamor), KY, Cheesie
When we were all pretty stuffed, they brought in some home made Japanese bean curd (with sliced strawberry on top) and several scoops of pretty unique imported ice cream for dessert. The melon and pumpkin ice cream were pretty unique and interesting, while the bean curd certainly different from the local variety in a good way.
Since this was a food review session, some of the dishes provided were actually not found on the menu. However, you could still order them via special request.
One World Hotel
Tel: 03-7681 1111