Category / Closed or Moved
On our Mt. Kinabalu Hiking trip, we took the opportunity to dine at perhaps the most popular Kadazan restaurant in town on the last day of our visit. The reason is simple, D’Place is located at Kepayan Perdana, which is just a few minutes away from KK International Airport, most strategic place for dinner prior to flying back since KK traffic can get quite horrific and requires a bit of management at times.
Update 28/11/2016: Moved to 2.01&2.02 2nd floor, Plaza Shell, from 12/12/2016
D’Place Kinabalu, a short drive from KK Air Port
The restaurant itself is easy to miss if you’re not familiar with the area as it is actually located on upper floor and does not have very visible signage from the most common angles. Alas, we found it, and fortunately parking isn’t too big of a hassle.
Haze and I had the pleasure of having my colleagues Kelly & Zureen joined us for dinner, which made the occasion that much better.
part of Kadazan Set A
D’Place serves no pork, and while you can order each dishes separately, most people ended up with their sets.
We ordered Set A, Set B, and Gulu Gulu Set to be shared among the four of us. Each of the sets are priced at RM 20.90 and comes with a free traditional drink.
These are what the sets have:
- Pinasakan Bangusan
- Sayur Kampung
- Bambangan Om Tuhau
- Talur Masin
- Ikan Masin Masak Lada Putih
- Lada Belacan
- Sambal Ikan Masin
Set B is the same thing but with Basungan Guring in replacement of Pinasakan Bangusan
pinasakan basungan, linopot, sayur kampung etc
The Gulu Gulu Set has the following:
- Linopot Rice
- Bambangan, Tuhau
- Sayur Kampung
- Bosou/Nonsom Sada (fermented fish with rice)
- 1 Sup Pinasakan
- Sambal Belacan
- Ikan Masin Asam Limau
- Jantung Pisang Tumis
this is the gulu gulu set
Feel free to google on what these funny words mean and what the ingredients actually are. They mostly tastes slightly salty and sometimes slightly gamey though not in a bad way. The sambal was most excellent, and we did enjoy the various preparation of smallish fishes that went well with the rice served.
It was an certainly an interesting experience but at the same time it’s not difficult to see why the cuisine does not gain wide spread popularity. Personally I prefer Sinalau Bakas anytime.
Zureen, Kelly, KY, Haze
One thing that I do regret not trying is the sago worms (butod). You can have it here either alive or deep fried at RM 12.90 for 8 pieces. Since this is a delicacy in Kadazan cuisine, I’ll make sure I do that the next time!
D’Place Kapayan Perdana
Lot E36-2 Block E,
Kepayan Perdana Commercial Centre,
88200 Kota Kinabalu, Sabah
GPS: 5.919138, 116.062750
D’Place Kapayan Perdana
2.01&2.02 2nd floor, Plaza Shell
29, Jalan Tunku Abdul Rahman,
Pusat Bandar Kota Kinabalu,
88000 Kota Kinabalu
GPS: 5.977140, 116.074755
Tel: 016-833 2381
One of the more popular thing to do for many restaurant owners is to name their restaurant with the place the business is conducted from. After all, it is convenient for anyone to remember, and also make it sounds a lot more legitimate.
That is, until you expand to another location. One of such example is the confusingly named Peel Road Yong Tau Foo located at Sungai Way, our subject of this entry.
Update 21/11/2014: unfortunately this place has already changed to a “tai chao” operation and no longer serve yong tau foo
Restaurant Peel Road Yong Tow Foo at Sungai Way
We actually stumbled upon this place as Sing Kee was closed when we wanted to go for their asam fish a couple weeks ago. Since this shack/restaurant seems to be offering more than just yong tau foo, we thought why not?
As it turns out, the place is more of a tai chau restaurant that happen to offer yong tau foo.
naturally, we had to order some yong tau foo
Naturally, we ordered a selection of yong tau foo as appetizer.
True to the name, the YTF here were actually rather good, with the fuchuk particularly tasty. The tofu, chili, bitter gourd, brinjal and such did not disappoint either. The stuffing is a little heavy but we liked it nonetheless.
steamed egg, vegetable, curry fish head, bitter gourd chicken
For the six of us, we ordered another four dishes to go with rice for everyone.
The steamed egg was smooth n silky with a hint of sesame oil, reminding me of the version we had at K.T.L. Cheras. The vegetable more than passable, in addition to ticking off the vitamin C requirement in every meal.
The third dish, bitter gourd chicken, was also pretty decent, though not exactly the best version I’ve tried.
the curry fish head was really good
However, the curry fish head here turned out to be superb. We asked for grouper head which isn’t very commonly available in Klang Valley, but in my opinion, the best candidate for curry fish head. The version here has a thick flavorful gravy and packed with extra vegetables that adds to the overall experience. If I had to order only one dish from here, this would be it.
Over all this branch of Peel Road YTF at Sungai Way makes for a more than decent dinner option. We ended up paying around RM 15 or so per person.
Peel Road Yong Tow Foo
Jalan SS 9a/14 & Jalan SS 9a/19
Sungai Way, Petaling Jaya
GPS: 3.086527, 101.622316
As someone from Penang staying in Klang Valley, we always look out for a good bowl of curry mee. Unlike char kuih teow which is now pretty popular pretty much everywhere, curry mee is a bit of a different case.
See, the problem is, there’s already a version of curry mee (often called curry laksa) in KL that are quite similar yet different from the Penang version in terms of ingredients and sometimes, the soup base itself.
Update 5/5/2015: unfortunately this stall has ceased operation
Mayiang Jaya cafe at Taman Mayang, behind Lincoln College (old Lim KoK Wing)
While both versions usually have santan (coconut milk) as the base of the curry mee soup, the Klang Valley version is usually closer to curry chicken in taste, while the Penang version is more bare, relying only on santan and the usually more superior and fragrant chilly paste. As for ingredients, KL version usually has curry chicken, while the Northern counterpart completes the bowl with seafood.
this bowl of Penang white Curry Mee is legit
So far I’ve only had less than a handful of good Penang curry mee in KL, so I was more than happy to discover a relatively new stall at Mayiang Jaya cafe here at Taman Mayang in PJ claiming to offer Penang “White” curry mee.
The curry mee turned out to be legit. It came with coagulated pork blood (my favorite!), cuttle fish, cockles, long bean, tofupok, mint leaves, bean sprout, and pretty decent fragrant chilli paste as well. You can choose between mee hun, mee, or a mixture of both as your choice of carbo.
yeap, there’s cuttle fish, and even coagulated pork blood
For RM 5.50, this was a pretty decent bowl of Penang curry mee, even though one crucial ingredient, prawns, is lacking. I would not hesitate to have this curry mee again.
Hours are from breakfast to lunch, so this is definitely the place to go if you can’t wake up early enough for the SS2 Restaurant Okay’s version (which is slightly superior). If you’re a fan of Penang curry mee, this version at PJ is definitely worth checking out.
28, Jalan SS26/4,
Taman Mayang Jaya,
Petaling Jaya 47301 Selangor
GPS: 3.116374, 101.604224
Hours: breakfast and lunch
Japanese restaurants are a dime a dozen in KL. Arguably one of the most mature foreign cuisine of all, you can find them in all price range and specializing in every sub-category. Today we’re going to look into Takumi Japanese fine dining, a pretty high end Japanese restaurant that emphasizes shabu-shabu and sukiyaki, among other dishes.
Update 16/4/2015 – This space is now replaced with Hanaya Japanese Restaurant
Takumi Japanese Fine Dining at Grand Millennium Hotel
Takumi is one of the restaurants located within Grand Millennium Hotel, which itself is directly next to Pavilion and opposite Fahrenheit 88. The interior is classy, and for lunch, you can find some pretty decent deals too (I’ve been a few times for Chirashi sushi etc).
Our food review session was arranged by HungryGoWhere Malaysia (where I am a contributor), so thank you Shing for inviting, and Ahfa for being my sit-in plan B partner of the day.
edamame and Kani Salad
We started the day with some greens in the form of edamame and Kani Salad (RM 18/28). The salad was refreshing, and I enjoyed the sesame dressing that’s been spiked up a little bit with wasabi.
The chef at Takumi likes to combine the traditional Osaka cuisine with a hint of boldness famous in restaurants at Tokyo, as we were told.
Sashimi platter (RM 180) was a work of art, with 18 pieces of fresh seafood served on a bed of ice with shiso leaves and even a bit of dried ice for mood. There were sawara (Spanish mackerel), maguro (tuna), kanpachi (amberjack), hotate (scallop), sake (salmon), and I believe, ohyuu (halibut).
Spanish Mackerel, grated Wasabi
The fish were fresh, delightful, and goes very well with grated wasabi. As always, remember that almost everything on a sashimi platter is designed to be consumed. For example, you can have mackerel with shiso leaf and a bit of daikon.
The shiso leaf is there to refresh your palate or to counter the “fishy” smell, getting your tongue ready for the next piece. Don’t waste them!
Next up was lobster mentaiyaki (RM 78 half), two of my favorite ingredients in the same dish – lobster and mentaiko.
The combination was perfect, the savouriness of mentaiko blends well with lobster meat, and if you’re one who can momentarily suspend the notion that cholesterol is bad for you, the lobster head is something you’ll absolutely enjoy.
Kawahagi, Chicken Curry Cutlet Maki
We also had steamed Kawahagi (seasonal pricing) or commonly known as threadsail filefish. It was prepared not unlike a Chinese dish, with mushroom, some leek, and a hint of soya sauce. To be honest, I find the taste a bit bland and texture to be average. This isn’t up to par with the likes of steamed pomphret in my opinion.
I view Chicken curry cutlet maki (RM 30) as an interesting experiment, combining ingredients that otherwise would not appear together. The result is a bit of a mix, those who are allergic to soft shell crab can use this as a substitute, but the rest of us should probably avoid.
I do applaud the chef for being brave in experimenting with new recipes such as this, without such moves culinary art would never advance. So don’t take this as a negative criticism.
A5 Wagyu Sirloin and Angus Beef Shabu Shabu
Then came the star of the night – A5 Wagyu Sirloin and Angus Beef shabu shabu.
Wagyu comes in many grades, with the alphabet denoting yield (A, B, C), and a number (1-5) indicating marbling score. Hence A5 is among the highest quality you can get, with fat contents equivalent to 8-12 BMS (Beef Marbling Standard).
The pricing at Takumi is as follow:
- Shabu – shabu (Angus beef) : RM88.00
- A5 Wagyu Roso : RM158.00
- A3 Wagyu Sirloin : RM180.00
- A5 Wagyu Sirloin : RM280.00
- Matsuza Beef : RM490.00
Certainly not cheap, but of decent value, and the quality is certainly there.
just dip it for a few seconds, melt in your mouth
For the wagyu, a dip in the boiling soup for just a few seconds is more than enough. We were supplied with a sort of ponzu mix but I love having the beef as is, the mixture of fat and beef melt in your mouth (pardon for the lack of a better description). It was so good!
The Angus beef was there just so we can make a comparison on the difference between a super high grade beef and a decent beef. To be fair, they were more than decent and would be of top quality beef on any menu without wagyu.
Ahfa, KY, Shing, Weizhi
We ended the night with some complimentary fruits, and coincidentally it was Weizhi’s (of KampungBoyCityGal) birthday too, so we had some cupcakes and sang a birthday song. It was a great night with awesome company. I can certainly do more of this.
Grand Millenium Kuala Lumpur
160, Jalan Bukit Bintang, Kuala Lumpur
GPS: 3.148006, 101.712225
Hidden within SS3 there exist a couple rows of shop houses that is away from the busier part of of the housing area, and at the corner of row of shop there is a kopitiam with a pretty funky name of Restaurant Pom Pom (also a name of an island at Sabah). Within this restaurant is a small stall called A&Z Western Food, and that’s our destination for dinner a few weeks ago.
update 26/3/2015: apparently this stall has moved, I don’t have the new location, if you do, please leave a comment
A&Z western food at restaurant Pom Pom
While there are more famous Malaysian Western food even within SS3 itself (those nearby Shell petrol station), this one is pretty special. For starter, it is non halal and actually serves pork. The menu also includes fish, chicken, lamb, sausage, and mushroom soup.
The place actually reminds me of Freddy Western at Restaurant Millenium 86 in PJ, which sadly is no longer in operation.
pork chop, chicken cordon bleu, fish and chips
For dinner, we tried their pork chop (RM 10), chicken cordon bleu (RM 12), grilled chicken with black pepper sauce (RM 9), and fish and chips (RM 9).
While the pork chop turns out just a little dry (easily fixed with a bit of sauce), the other dishes we ordered were all pretty good. The grilled chicken was flavorful, chicken cordon bleu very crispy on the outside and goes well with the mushroom sauce, and there were no complains from the fish and chips.
Haze approved the Western food here, the mash potato’s pretty good
The most interesting thing about this place though must be the way mashed potato is prepared here. They’re shaped in little balls and coated with some type of sauce, I guess that makes it slightly healthier and less oily than fries, and at the same time they taste quite good as well.
For no frills Malaysian style Western food, this is a place I don’t mind going back again and again.
A&Z Western Food
Restaurant Pom Pom
Petaling Jaya, 47300 Selangor
GPS: 3.09667, 101.61317
Hours: lunch and dinner daily