Last weekend I made a short food seeking trip down south to this little kampung at Negeri Sembilan aptly named Pedas (or Spicy in English), as what we’re looking to eat is indeed something spicy!
Sabak Salai, Pedas, Negeri Sembilan
Our destination of the day was Resipi Sabak Salai, a rather popular spot located just 2 kilometers away from Pedas exit point on the North South Highway, which itself is about 20 kilometers south of the more popular Seremban exit.
Sabak Salai has a very simple set up not unlike most Malay road-side restaurants – zinc roof, electric fans, tables and chairs, but no wall or air conditioning.
What you do get though, is a good selection of Negeri Sembilan style dishes – starting with the most important ingredients – daging salai and itik salai, or smoked beef and smoked duck, both in masak lemak cili api- with tumeric, coconut milk, and plenty of hot cili padi.
choices of dishes at Sabak Salai
Additionally, they do also offer ikan masin, ayam goreng, ikan bakar, terung sambal, ulam, and more. My suggestion is to keep your stomach space for dagang salai or itik salai, with a healthy portion of those yellow spicy thick broth to go with steamed rice.
The in-house smoked beef is the star here, they pack a sweet, smokey flavor that I find rather delicious, and the masak lemak broth makes for a perfect compliment with its spicy and rich nature.
daging salai and itik salai with masak lemak cili api
If dining in isn’t enough, they also sell vacuum packed smoked beef as well as masak lemak condiment you can cook at home.
Instead of the usual R&R meal, do consider stopping over Pedas for a meal on your next trip down South.
Address: Sabak Salai No.13, Batu 5 1/2, Kampung Kundur Hulu, 71400 Pedas, Negeri Sembilan GPS: 2.549070, 102.037146 Tel: 06-697 0128 Hours: 10 am to 5 pm, closed on Mondays
While Sarawakian street food has been making its way to Klang Valley, Sabah hawker fair is still largely confined to Northern Borneo. So if you find yourself at Sabah, one of the dishes you should definitely try is Tuaran Mee.
Kentin Bakut, Sabah
Tuaran mee is a type of noodle originated from Tuaran, located some 30 kilometers away from Kota Kinabalu. While the original version that comes with chicken, meat, or seafood is plenty good, my favorite has got to be the version served up at Kentin Bakut – specifically their Fried Tomyam Tuaran Mee.
Kentin Bakut is some 25 or so kilometers from town, but conveniently it is situated along Jalan Tuaran Bypass, the road that you would take going from KK town to Kundasang, and if you’re going to KK, you should visit Kundasang anyway, so this place makes a good natural food/rest stop.
fried tomyam Tuaran mee
Kentin Bakut actually serves quite a number of different dishes, they have fried rice, hor fun, mee hun soup, kon lou mee, and even bitter gourd soup with fish fillet.
But if you have only space for one meal, make it the fried tomyam tuaran mee. Yeap, it is as you would expect, the unique springy texture and flavor of tuaran mee packed with spicy tomyam paste, expertly fried with charred bits plus those prawns and deep fried fish filet makes for a plate of rather unique goodness I’ve never had from anywhere else. Remember to squeeze the lime for that extra kick as well, it’s good! So good I would drive that distance just to have it.
seafood tomyam meehun
I also tried their seafood tomyam meehun, which did not disappoint either. Spicy tomyam with fresh Sabah seafood, you can’t really go wrong here.
The dishes cost RM 7.50 and RM 8 each, and yes, I’m going to go over again when I have a chance. This place is pork free and you fit for Muslim friends.
When it comes to places to wind down and have a glass of alcoholic beverages or two, we are certainly spoiled for choices in Klang Valley. However, if you are looking for a comfortable spot with a good selection of wine and proper food, suddenly there aren’t many choices anymore. For those around Kuchai Lama area, however, there’s C Chateau Cafe and Wine Bar.
C Chateau wine bar at Kuchai Lama
C Chateau Wine Bar is situated at the row of shops facing Dynasty Garden Condominium at Kuchai Entrepreneurs Park, with usually a better parking situation compared to the rest of the commercial area.
selection of wine at C Chateau wine bar
Inside, the restaurant is tastefully decorated and carries a good selection of wine both from old and new worlds at a reasonable price point. Additionally, there is also an in-house bartender who shakes up your favorite cocktails for those who prefer your drink to be a little fancier. This is however, not a yumseng beer place.
On Saturdays, there will also be a live band singing at a small stage set up by the side of the restaurant, giving the place that extra soothing ambiance.
white, red wine, butterfly cocktail, gin & tonic
For our visit, we tried a glass of their red & white wine as well as a butterfly cocktail and a classic gin & tonic, both concocted up by the friendly bartender, a friend whom I’ve known since before the turn of the millennium via this little old computer program called IRC that some of you old farts might remember.
Interestingly though we only manage to meet up in real life earlier this year, and yes I can vouch for her cocktail making skills.
iberico short ribs, baked portobello mushroom
While drinks and mood are pretty good at C Chateau, what about food?
Well, for that they have a relatively small but sufficient menu created by a young chef who has a pretty creative touch in his dishes.
We sampled four different dishes for the two of us, starting with the Fantastic Iberian, slow Iberico short ribs with special spices rub, and burnt lime. The dish was well cooked with meat easily peeled off the bone, while just a tad salty and strongly seasoned if you eat it as it, it was perfect to go with wine for sure.
New Zealand lamb rack, Vietnamese spring roll tempura
Another meat dish we had was Rack and Ruin – or pan seared New Zealand lamb rack served with infused Chinese wine risotto. I thought the risotto was rather interesting, utilizing Chinese wine to add a different dimension to the rice that was prepared al-dente style. It was quite a unique taste that I find myself gravitates towards.
Our favorite though was the Vietnamese Spring Roll Tempura, a mix of sweet corn with spring roll ingredients and a prawn tempura wrapped in Vietnamese spring roll sheet resulted in an explosion of freshness and crunchy delight. You should absolutely try this.
wine, dinner, and dessert of homemade cheese cake
Last but not least, Bello Mello, or baked portobello with tomato salsa and pickled onion, should satisfy anyone who loves mushroom.
While they don’t exactly have a proper dessert menu, the homemade cheesecake we had at C Chateau was quite delightful.
Overall this is certainly a competent restaurant and a wine bar with pretty good ambiance worthy of checking out, especially for those who wants to have a relaxing evening enjoying some tasteful alcohol without hearing the constant “YUM SENG” from your neighboring tables.
Great news for fans of Player Unknown’s Battlegrounds (PUBG) mobile in Malaysia, Yoodo, our country’s first truly customisable digital mobile service just announced that it is the official telco Official Digital Telco for Malaysia’s First Official PUBG MOBILE National Championship (PMNC).
For the uninitiated, PUBG MOBILE is one of the most popular games among gamers and for this competition we will see 256 teams from all across Malaysia trying to get a piece of the total RM 60,000 prize pool. Grand Prize winners will also walk away with a free 1-year mobile plan from Yoodo.
The competition is organised by PUBG Corporation and Tencent Games and start on 22 December in Johor Bahru, from there on it will turn to Sabah (25 December), Sarawak (6 January) and then Kuala Lumpur (12 January). The partnership with Yoodo is a sign that the brand plans on getting into gaming in a major way.
The grand finale will happen on 26 January in Kuala Lumpur for the gamers who went through from the regional qualifiers.
RA number of weeks ago I asked a friend who stayed at Taman Desa what is her favorite restaurants at the area, and Apple Samgyupsal was what she told me. I had meant to give it a visit but for one reason or the other did not manage to make it.
Fast forward a few weeks later, I got an invitation to do a review on their latest branch – Apple Samgyupsal at Jaya One, perfect.
Apple Samgyupsal Korean Restaurant at Jaya One
Located between Jaya One opposite the main entrance of The School, this is actually the biggest outlet of Apple Samgyupsal. Seating arrangement is semi-alfresco and in my opinion, perfectly suited for Korean BBQ restaurant.
The formula at Apple Samgyupsal is quite simple – you choose a set from the menu (available below), and it’ll come with unlimited side dishes and ramyeon (Korean instant noodle, for Apple Sharing Set & Apple King Set).
first, some side dishes and kimchi
The set starts with Apple Platter (RM 88) that comes with 120g Apple Samgyupsal (pork belly), 120g Apple Moksal (pork neck), Apple Hanjungsal (pork jowl). The meat is accompanied by apple wraps, tteok (rice cake), home made sauce, and apple salad.
There’s also BBQ Sharing Set (RM 168) for 3-4 pax and Apple Jumbo Set (RM 378) that’s good for 8 pax.
the various type of meat served, including my favorites – pork ribs
For the visit, we got to sample the Apple King Set which includes the best of everything, as our host explained. Other than the three cuts of meat mentioned above (Samgyupsal, Moksal, and Hanjungsal), there’s also the homemade sausage as well as Wang Galbi (King Ribs).
As the name suggests, the meat is marinated with apple sauce, then smoked and pre-baked before going on to the grill on the table at the restaurant. I was explained that this helps seal in the flavor and juice to ensure that the meat does not get too dry from the BBQ process.
apple marinated pork served with apple slices or vege
The BBQ is tended by the server who carefully ensure that they’re cooked perfectly and cut into serving size where you can then eat it with traditional lettuce or more interestingly, apple wraps.
The taste is rather unique and I thought sweetness from fresh apple does add an extra dimension to the experience.
Of all the cuts, my favorite has got to be their signature Apple Samgyupsal and Wang Galbi. Gotta love those fat layer and ribs.
joomuk bap and ramyeon
For carbs, we also tried their joomuk bap (RM 25), a rice ball dish that is loaded with plenty of seaweed. Something that I thought would make for very good on-the-go breakfast.
The unlimited ramyeon is also cooked on the spot with a little pot and stove so you can have it just the way you like them to be. They’re also not overly spicy, fortunately.
makgeolli with apple juice
As for drink, other than tea, we also had a go at the makgeolli (RM 28) that’s blended with extra fresh apple juice. It was quite sweet with the infusion of apple juice, and I thought tasted a little bit like a good cocktail that’s not overly alcoholic. It was just perfect for the afternoon.
Overall it was a great experience and definitely a restaurant that I would visit again.