Monthly Archives / April 2014
Here’s a typical schedule of mine, in fact, it is my calendar for the month of March 2014. I have it in Outlook and sync the whole thing onto my phone so that I can sort of keep track on what I have to do next.
What does it look like to you? A high school time table isn’t it? Taking a slightly closer look, I can see that out of 31 days, I have 6 which were empty, with only one of them fell on a work week.
The month includes plenty of meetings, a 3 day training, some futsal sessions, badminton, a few food review, other events, and hasn’t include time I spend on maintaining this website.
Analysing this colourful graphic further reveals that rest days are usually on the weekends where I get more shut-eye moments.
Which means that by about Wednesday, and especially at around after lunch time, I usually get this feeling that many might feel – CRAZY SLEEPINESS.
All of these brings us to the topic of the day – coffee!
When the Sandman calls, you want to have quick fixes, and nothing is quicker than a cup of good, aromatic coffee that you can prepare in an instant.
One of my weapon of choice for these moments is the instant OLDTOWN White Coffee that comes in quite a few different flavours such as hazelnut, classic, with cane sugar, with creamer, and even milk tea (not exactly coffee I know..)
I’m now going through my hazelnut flavour 3-in-1 and loving the taste of it. Will be trying out other flavours soon enough.
In the mean time, Sandman be gone and lets get back to work!
While not being a huge fan, I do occasionally enjoy a good bowl of pan mee every now and then. So when Haze’s friend Angel told us that she was going to bring us to the famous Fatty Mee Hoon Kuih House at Taman Berkeley, I jumped on the opportunity.
Fatty Mee Hoon Kuih (Pan Mee) at Taman Berkeley
The Klang style pan mee, or what locally referred to as mee hoon kuih (麵粉粿), is not very similar to the version you find at KL, with a few distinctions – lettuce is used instead of potato leaves, there’s pork innards, and the dish is usually served with soya sauce and chilli padi on the side instead of home-made chilli sauce.
you can also add a poached egg, and pork liver comes standard
Fatty Mee Hoon Kuih House is certainly one of the busiest restaurants I’ve ever been. Sharing table is a norm here, and if you don’t have the patience to wait up to 45 minutes, the primary reason of this long wait is due to the fact that each bowl is cooked separated from scratch. A sure sign of hawkers taking their craft seriously.
The claim of fame here is the hand torn noodle itself, they are silky smooth and absolutely fantastic. The soup is subtle and sufficient, but I do miss not having some hot chilli sauce and the potato leave, though that’s maybe just a habit I need to kick.
the “Michael Jackson” here is barley + cincau
A bowl of mee hoon kuih here goes for only RM 3.50, for RM 0.50 more you can add an egg, extra vege, or fried onion goes for RM 1, more ikan bilis? RM 1.50.
Rather cheap and plenty good hawker food, but do schedule at least an hour or more for a meal here.
Fatty Mee Hoon Kuih House
19 Lebuh Bangau, Taman Berkeley, Klang
Tel: 017-336 6183
GPS: 3.060055, 101.463443
Hours: 10:00am – 10:00pm daily
Midi 57 at Jalan Bangkung is the little sister of Le Midi at Bangsar Shopping Centre, one with a more casual setting and features a little more fun going menu with entrees such as suckling pig, oven baked pizza, pot plates, a varieties of tapas, and a good selection of cocktails and wine to go with.
Midi 57 at Jalan Bangkung, Bangsar
Located at Jalan Bangkung makes parking a relatively pain free affair compared to the busier part of Bangsar, certainly a welcoming asset for those who’s had experience going round and round Telawi area in their cars.
Seatings are semi-alfresco, with a pretty big and well equipped bar spotting a few flat screen TVs for those who like to catch up with their favorite sporting events with a bit of alcohol laden drinks.
Caprese Salad with Parma Ham
On this review session, we started out with my one of my favorite Mediterranean dishes – Caprese salad with Parma Ham (RM48) that was prepared with organic tomato and buffalo mozzarella in balsamic reduction and pesto sauce. Parma ham never disappoint, and the buffalo mozzarella certainly gave it an extra kick.
This is a dish that goes well with any drink, be it wine, cocktail, or beer. Salad does a good job of substituting rock melon in this case.
Chicken Fingers in Red Wine and Rosemary Batter , Mussels and Prawns in Beer Batter
Continuing with tapas, we had chicken fingers in red wine and rosemary batter (RM 18) that goes very well with draught beer , mussels and prawns in beer batter (RM 18) is another dish that is easy to consume and pairs well with sweet cocktail or any white wine, such as the Secret Berticot Sauvignon Blanc served here.
Potato & Ham Croquette, Crispy Foccacia, Porchetta Pizza
Potato & ham croquette (RM 18) with walnut crust is a surprisingly simple yet delicious treat, reminds me a little of bergedil, but more refine and certainly beat the likes of hash brown by a mile.
Crispy Foccacia (RM 15) was very light and crispy, dip in the specially prepared rosemary, garlic, and olive oil mixture releases its aroma and taste, something to be munched away and perfect for carbo loading.
We also enjoyed the Porchetta pizza (RM 29), the crust was thin and soaked with the goodness of porchetta, ie: the moist boneless pork roast of Italian culinary tradition. The accompanying salad was there just in case you need to freshen up your palate from those porky yumminess, though the same can be achieved with a sip of wine.
Spaghetti Carbonara and Lasagna, Midi 57 Bar Burger, Pot Plates
The spaghetti carbonara will surely be a treat for those who likes it creamy (I don’t), while lagsana (RM 28) with tomato,mozarella, basil, and parmesan turned out to be rather excellent despite being meatless. If I had to be vegetarian for any length of time, I want this.
Midi 57 bar burger (RM 28) is prepared with slow cook mince pork ,tomato, lettuce, red onion & Swiss cheese ,homemade toasted bun, and served with French fries. Unlike most pork burger that tends to be a little too dry, this version was spot on.
For those who like everything in a single dish, the chicken (RM 25) or lamb leg (RM 28) pot plates will serve you well. The avian version comes with black olives, mushroom, and rosemary sauce, while the lamb leg braised in Guinness sauce and served with Sichuan pepper and onion. Both are pretty strong tasting dishes, and perhaps a little too strong if you don’t have a glass of cold beer to wash down with.
Chocolate and Ginger Ganache, Chocolate Bomb
As for dessert, Chef Andrea Alimenti prepared chocolate and ginger ganache as well as chocolate bomb for us during the review. Both were exquisite and we certainly enjoyed them. Your mileage may vary on this though, as the type of dessert at Midi 57 changes on a weekly basis.
a good selection of cocktails and wine
Midi 57 certainly strikes the right chords when it comes to balancing food, ambiance, and pricing. I still want more of those Parma ham!
Midi 57 Restaurant & Bar
57 Jalan Bangkung, Bukit Bandaraya
59100 Kuala Lumpur
GPS: 3.138232, 101.668810
Tel: 03-2095 1381
Hours: 11am-12am daily
The golden standard of bak kut teh is the soup, that strong herbal taste with a thick porky flavour that we all love, and almost without fail, we would ask for refill… or so I thought.
A couple weekends ago we were introduced to Ah Her bak kut teh by a local Klang girl and her family. According to her, this is a place where you get perhaps 1/3 bowl of soup, and there’s no refill, but it would be one of the best bak kut teh you’d ever had.
I must say that I had my doubts.
Ah Her bak kut teh at Pandamaran, Klang
Her in Ah Her means fire in local Hokkien dialect, and I suppose that’s just the boss’ name.
Located between Jalan Polis and Jalan Chianniah deep within Klang town, Ah Her bak kut teh’s set up was not unlike many food courts, semi alfresco with a zinc roof on top, plenty of electric fans, and no walls. On the Sunday that we were there, the place was packed. Business starts at about 5-6 pm and the last bowl of bak kut teh goes out before 8:30 pm.
Ah Her bak kut teh at Pandamaran, Klang
Bak kut teh here is served in their individual bowl (RM 9 per bowl) and you get to choose the cut that you like, there’s intestine, big bone, small bone, 3 layer pork, stomach, ribs, and more.
The locals usually order their favorite and basically eat their from their own bowl, but it’s not uncommon to share. Another place with similar style would be Mo Sang Kor at Taman Berkeley, also at Klang.
Like what the photo shows, you don’t get a lot of soup.
ribs, fatty meat, intestines, 3 layer pork, big bones, take your pick
The real deal here, to me, is the meat. It was by far the tastiest pork I’ve had, full of intense herbal flavor that is somehow not overpowering, and all cooked till it’s so tender you could cut them using the spoon.
The soup too was very thick and strong, almost consistency of stew. I really love it, even though there’s no extra serving. You truly learn to appreciate and treasure them.
thank you Angel and family, it was a great dinner
If you’re a bak kut teh lover, you owe it to yourself to make a drive to this place. I went to another bak kut teh a couple weeks later and find myself not being able to finish, gahh.
Now I really want to try all the other bak kut teh in Klang.
Ah Her bak kut teh
jucntion between Jalan Police & Jalan Chianniah
GPS: 3.006168, 101.413631
Tel: 012-370 1217
Previously under the Jacob’s Creek portfolio, St. Hugo Wine now stepped out from the shadow and stake its claim as a stand-alone brand, we were invited to the coming-out party held at Las Carretas, USJ.
During the event, we got to sample wines from St. Hugo as well as Jocob’s Creek and Wyndham Estate.
St. Hugo Wine at Las Carretas, USJ Taipan
Incidentally, I last went to Las Carretas at USJ a little more than 8 years ago. It was the first proper Mexican restaurant I’ve visited in Klang Valley, and I believe I actually had my first taste of margarita there.
I am glad that the restaurant still thrives, and now even spots a branch at Ampang.
Steve Meckiff, Global Wine Ambassador at Pernod Ricard Winemakers
Our night started out with a variety of appetizer, including mille feuille of tuna spread, baked tartlet of Emmental cheese, and cream puffs. The bite size snacks were good, especially when you had Jacob’s Creek Sparkling Chardonnay Pinot Noir to wash them down. I like the sparkly’s crisp finish and citrus flavour.
Steve Meckiff, the global wine ambassador at Pernod Ricard Winemakers, then told us about the story of St. Hugo wines, and how it rose to prominence for a brand that started in 1983, relatively young for this industry.
baked Norwegian salmon with George Wyndham Semillon Sauvignon Blanc 2012
Our first course was baked Norwegian salmon presented on a robust lemon butter sauce. The fish is paired with George Wyndham Semillon Sauvignon Blanc – 2012.
I’ve always like semillon sauvignon blanc, with semillon giving it that extra fruity taste that goes very well with fish or poultry. The pairing is definitely spot on and very easy to drink. The fish was expertly prepared and not overly baked either, almost as good as those prepared sous-vide.
crab meat chowder and a sorbet as palate cleanser
Next we had crab meat chowder with Jacob’s Creek Reserve Chardonnay 2012. The chowder simmered in root vegetable and thickened with Idaho potatoes with a hint of aged cherry. I’m not so sure about the cherry part but the chowder was most excellent, something that I can have for breakfast at least twice a week.
The chardonnay has attractive aroma that pairs well with the chowder.
slow cooked grass-fed Australian lamb rack, St Hugo Barossa Shiraz
Our main course was the slow cooked grass-fed Australian lamb rack, presented with on a ginger and thyme infused sauce that was so irresistible. We tried the St. Hugo Barossa Shiraz 2010 as well as the St. Hugo Connawarra Cabernet Sauvignon 2010 to go with the red meat.
I like the Shiraz with the slightly spicier note, while the Cabernet Sauvignon will suit those who enjoys elegant fruit characters, toasty oak and long, fine tannins. You can’t go wrong either way.
KY, Latha, Evelyn, Dennis, and Steve Meckiff
It was certainly a most enjoyable wine and dine session, thanks to the good people at Millennium Associates and Pernod Ricard for the invitation. You can find St. Hugo’s wine at major wine retailers.
No 29 USJ 10/1F
47620 Subang UEP
GPS: 3.047943, 101.583163
Tel: 03-5637 3058