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Category / Foreign Food

Last week week while driving around exploring places for dinner around Klang Parade surrounding, we chanced upon a newly opened Thai restaurant by the name of Mae Porn Tom Yum Goong located just by the road next to the mall, and since Thai cuisine has always been one of our favorites, we went in to take a look.

Mae Porn Tom Yum Goong, next to Klang Parade
Mae Porn Tom Yum Goong, next to Klang Parade

On first look I already have a positive feeling about the place. The almost-kopitiam style restaurant is air conditioned, clean, and with the parts of the walls filled with racks of Thai groceries. There were also staffs happily chatting in Thai language. Unlike Japanese restaurants with local staffs greeting you in the only line of Japanese language they know, over here they use Thai as their native language to communicate, not to give you a false sense of authenticity.

chicken feet salad, nam tuk, prawn salad
chicken feet salad, nam tuk, prawn salad

Anyway, the “menu” they have is a bunch of photos on the wall (look below), with many dishes cater to individuals, but there are also those for sharing. Each priced at between RM 6-8, great value for money even for Klang.

We’ve visited this place twice now and came away really satisfied.

For salads we’ve tried yam leb meu nang (chicken feet salad, RM 7), nam tuk (pork salad, RM 7), and yam goong (prawn salad, RM 8). Strong seasoning and definitely appetite opening, they go well with rice as well. The only “issue” we may have is that the chicken feet were cut in bigger chunks than what we’re used to so that took a bit of getting used to.

tom yam, kuey chap, moo ping (grilled pork satey)
tom yam, kuey chap, moo ping (grilled pork satey)

The tom yam goong (RM 8) may not have big prawns or loaded with big chunks of seafood but certainly tasted every bit a bowl of authentic tomyam should.

We also tried their kuey chap (RM 7) and opted with no noodle since we had it with rice, the pork was tender and of course they also serve coagulated pork blood, a definite plus.

Lastly, moo ping (RM 3 per stick) certainly makes for good beer food, as any properly seasoned and grilled fatty pork should.

menu's on the wall, priced from RM 6-8 per dish

We’re certainly going to be back for more, the second trip already seen the place being filled pretty good with customers, I think it’s here to stay. Give it a try if you love some good authentic Thai food that also serves pork. Other alternatives are Go Thai SS2, Lai Thai seksyen 17 (changed name since), and Surasit TTDI.

mae porn thai food, klang parade

 

Address:
Mae Porn Tom Yum Goong
Pelangi Point, Lintang Pekan Baru,
Off Jalan Meru, Klang,
41150 Selangor
GPS3.064992, 101.453392

I’ve always had problems with parking and navigating within Publika. The place has the most confusing lettering/numbering system for floors. There are numerous different “ground levels”, and some parking lots aren’t connected to each other the way a logically sound person may expect.

That being said, the place is also packed with huge amount of restaurants offering various different dining concepts, and often in relatively affordable price range due to the immense competition. Today, we’re going to look at Tsubohachi Hokkaido Izakaya. One of the Japanese restaurants that is undoubtedly among one of my favorites in the area.

Tsubohachi Hokkaido Izakaya, Publika
Tsubohachi Hokkaido Izakaya, Publika

Izakaya is basically an informal Japanese gastropub, a place caters for after-work drinking and dining session not entirely unlike many of the Western pubs/bars, but one that obviously serves Japanese cuisine.

Tsubohachi is a renowned chain with over 300 outlets in Japan since its inception 40 years ago at Hokkaido, and currently is one of the two izakaya outlets in Publika, the other being Senya Izakaya owned by the Sushi Train group.

Our first time visiting Tsubohachi Hokkaido Izakaya was with Cheesie sampling their normal menu, but this time around we were invited to try their special Zuwaigani (snow crab) menu. How could I say no?

zuwaigani nabe (snow crab hotpot)
zuwaigani nabe (snow crab hotpot)

The snow crab menu is available till late July, but do call up to make sure its availability. Then again, the usual menu is quite extensive and certainly worthy of a visit or three.

Our session started with zuwagani nabe, or snow crab hot pot (RM 79.90). Basically half a raw snow crab (male, female would have too little meat) with fresh vegetable, tofu, and mushroom in a hot pot. Certainly a luxury comfort dish that is perfect especially on a rainy day, or any day for that matter.

The crab made the soup oh so sweet, it was as good as I had hoped.

aburi zuwaigani, kani chawanmushi
aburi zuwaigani, kani chawanmushi

For those who likes it grilled, aburi zuwaigani (RM 58) should satisfy your cravings. A no-nonsense and unadultered way of enjoying snow crab with maybe just a little squeeze of lemon. Snow crab has a much softer shell than our Malaysian mud crabs, so getting a “perfect” peel is an easier job.

Kani chawanmushi (RM 12.90) too is worth trying if you just want to lux up the ordinary Japanese steamed egg with some snow crab meat.

zuwaigani sarada, aburi zuwaigani hakozushi
zuwaigani sarada, aburi zuwaigani hakozushi

Want more greens? Try zuwaigani sarada, or snow crab salad (RM 22.90), though all those mayonnaise may discount the perceived healthiness of this salad dish, but those savory taste combined with sweetness of snow crab makes it worth the extra calories.

Aburi zuwaigani hakozushi (RM 35.00) is another dish we tried that incorporate liberal use of those savory Japanese mayo. The pressed sushi was certainly delicious, though I always find mayo & wasabi sort of clashes a bit with each other.

ankake kani chahan, kani zosui, zuwaigani masu-zushi
ankake kani chahan, kani zosui, zuwaigani masu-zushi

Rice or porridge? Take your pick in ankake kani chahan (RM 22.90), or kani zosui (RM 29.90). Neither should disappoint as they were both expertly prepared and show cases the sweetness of snow crab through the simplicity of the dishes. I can have either of these for lunch and be a happy man.

If you like things in small packages, try the zuwaigani masu-zushi (RM 21.90). A tiny box of sushi rice with generous amount of snow crab meat on top. Just enough to taste, but unless you have had stomach stapling surgery, this can’t be your only dish for the night.

a selection of yakitori, chicken, pork, mushroom
a selection of yakitori, chicken, pork, mushroom

All the trying pretty much all the snow crab dishes sans tempura & sushi, we got greedy and decided to sample some of their signature yakitori dishes.

We tried chicken skin, bishop’s nose, chicken soft bone, chicken neck, pork belly, and mushroom. They came in both salted or in teriyaki, and I wished I had enough stomach space left to order a beer to go with these. Yakitori dishes are priced mostly at RM 7.80 to 9.80 for two sticks, pretty decent deal if you asked me.

Johnny, KY, Kelvin, Haze, macha de roru
Johnny, KY, Kelvin, Haze, macha de roru

Our final dish of the night was macha de roru as dessert, a sweet ending to a satisfying review session. I certainly don’t mind coming back here again, good food, great value, and without fuss, there should be more izakaya around town!

map to Solaris Dutamas

Address:
Tsubohachi Hokkaido Izakaya
A2-UG1-9, Publika

Solaris Dutamas, Kuala Lumpur
GPS3.170961, 101.665721
Tel: 03-6206 5526
Website: www.tsubohachi.com.my

If you type Omakase in google, this is what you get:

o·ma·ka·se
ˌōməˈkäsā,ōˈmäkəsā/
noun
  1. (in a Japanese restaurant) a meal consisting of dishes selected by the chef.

So then, SOU Omakase is exactly what the name of the restaurant suggests – a Japanese outfit at Mid Valley Gardens that prides itself on their Omakase menu.

sou omakase mid valley gardens
sou omakase mid valley gardens

Lunch starts at RM 98++ per person, and dinner comes with a choice of 4 different course –

  • SOU dinner course – RM 220
    • starter, chawanmushi, Japanese garnish food, sashimi, grilled dish, mouth wash, main course, rice course with miso soup, dessert with Japanese tea
  • Special dinner course – RM 320
    • starter, special fresh oyster, Japanese garnish food, special sashimi, grilled dish, mouth wash, main course, rice course with miso soup, dessert with Japanese tea
  • Special abalone course – RM 370
    • starter, Japanese soup, Japanese garnish food, special sashimi moriawase, special grilled abalone, mouth wash, main course, sushi 3 kinds with miso soup, home made dessert with Japanese tea
  • Tasting menu – RM 450
    • degustation menu offered by chef FUKUCHI, 10 courses.

foie gras salad
foie gras salad

For the purpose of our review, we went for the tasting menu.

But first, if you’re heading to SOU Omakase, do note that it is located near the entrance of the Gardens Hotel, accessible via the Mall but through a tricky back door, with the restaurant facing Bangsar area of the building. It is much easier if you choose to valet park at the Gardens.

I won’t with fancy Japanese lingo for these dishes, since I assume many of you are like me who are heaps better in your command of English language than Japanese, we’ll stick with simple descriptions.

The dinner started with a beautiful dish of foie gras salad, a small chunk of perfectly seared goose liver with some greens and caviar. The ingredients itself speaks business.

 Netherlands oyster with homemade tabasco
 Netherlands oyster with homemade tabasco

Second course was Netherlands oyster with homemade tabasco, one of the best ways to get more zinc to your system. I do like the taste of their homemade tabasco sauce, slightly milder yet more complex in texture.

Snow crab with Spanish mackerel and Japanese winter melon soup
snow crab with Spanish mackerel and Japanese winter melon soup

Then there’s snow crab with Spanish mackerel in Japanese winter melon soup, our first warm dish of the night. The dish reminds me of some high end Chinese soup dishes, but one with unmistakenly Japanese ingredients. Warm and comforting.

mini sushi with chopped tuna belly and sea urchin
mini sushi with chopped tuna belly and sea urchin

Then it was a mini sushi to get our palette going for more raw seafood. Chopped tuna belly with sea urchin, two of the more premium sushi ingredients that packs a punch in savory index, perfectly balanced with freshly grated wasabi, a few slices of seaweed, and expertly prepared sushi rice.

butter fish with eel in yam paste
butter fish with eel in yam paste

Butter fish with eel in yam paste was next. This is a dish that I think some may have trouble getting used to the texture, it was soft and slightly slimy in texture from the eel and yam, but does provide an interesting experience especially when feeling it in the mouth.

We then had an aperitif, simple yuzu with soda to get our taste buds afresh for the next course – sashimi.

Sashimi part 1, served with wasabi moose and hand grated wasabi - octopus, yellow tail, mackerel
Sashimi part 1, served with shoyu moose and hand grated wasabi
– octopus, yellow tail, mackerel

This was undoubtedly the highlight of the omakase course to me. The sashimi came in two parts, and served with shoyu moose (soya sauce in moose form) and freshly grated wasabi.

Part one was octopus, yellowtail, and mackerel. Merely saying they are “fresh” would be doing these dishes a disservice. The sashimi were paired with different combination of seaweed to compliment its natural tastes, and those shoyu moose provides an interesting, if not very convenient way of handling the amount of soya sauce you want in the sashimi. A new experience to me.

Sashimi part 2 - the fat stuff, Otoro and salmon belly
Sashimi part 2 – the fat stuff, Otoro and salmon belly

Part 2 of the sashi were the fatter stuff – otoro (tuna belly), and salmon belly. Both premium cuts were beautifully presented, and tastes even better than they look. The otoro with its special condiment was especially delicious, I can definitely do this again, and again, and again.

cod with miso stew
cod with miso stew

Then it was time for a table top hot pot experience that came in the form of cod with miso stew. Cod never disappoints, and with high quality miso, certainly makes for a bullet proof dish. I can have this with a bowl of rice and call it a meal and be perfectly content.

beef, braised tuna collar, or lamb as choices of main
beef, braised tuna collar, or lamb as choices of main

Main course came in the form of either braised tuna collar, sliced wagyu beef, or lamb cutlets. Each were pretty rich in taste but not entirely too different from each other in terms of theme. The braised tuna collar was a first for me, and turned out to be probably too heavy to be part of a ten course meal. I was stuffed by the end of this, in a good way.

Inaniwa udon and salmon sushi
Inaniwa udon and salmon sushi

Penultimate dishes were a simple salmon sushi, and inaniwa udon. I had thought I’d never finish the udon due to how stuffed I was, but somehow there were no trace of udon left a few minutes later. When the food is good, you tend to negotiate extra space in the stomach somehow.

jelly, mochi, and coffee ice cream
jelly, mochi, and coffee ice cream

Dessert came in the form of jelly, mochi, and coffee ice cream. They were beautifully presented, and while did not disappoint, I did not think that they stand out among the other dishes in the course. It was an adequate ending to the 10 course menu, an certainly an omakase experience that is worthy of the restaurant’s name.

Horng, Yuki, & Haze at SOU Omakase
Horng, Yuki, & Haze at SOU Omakase

I’m really intrigued to try their lunch menu and see how they stack up to the likes of TEN & Oribe at similar price point.

Address:
SOU Omakase
Lot G247, Ground Floor
The Gardens, Mid Valley City
Kuala Lumpur
GPS3.118658, 101.675286
Tel03-2202 1133
Hours11:30 am – 3 pm, 6 pm – 10 pm

In my previous-previous job many years ago, I used to travel quite a bit to Ho Chi Minh City for work, and aside from the hospitality of the people there, the one thing I always looked forward to was some good old fashion Vietnamese street food.

Their dishes take advantage of ingredients not entirely unlike Chinese or Thai cuisine, but with the result that is completely different. Unlike Thai or Malay food which often rely on chili, Vietnamese creations often feature plenty of fresh vegetable, and instead of soya sauce in Chinese food, fish sauce seems to be their go-to choice as seasoning.

Quan An Viet, near Klang Parade
Quan An Viet, near Klang Parade

While Vietnamese food has some presence here in Malaysia, they are mostly chain restaurants offering pho, a few rice dishes, and nothing else, so imagine the surprise when we saw this little kopitiam manned with Vietnamese with thick accents offering proper Vietnamese street food right at Klang.

In fact, the little area between Klang Parade and Taman Eng Ann seems to have a small Vietnamese community living around the area, complete with shops carrying Vietnamese groceries.

bún bò, bún riêu, gỏi xoài
bún bò, bún riêu, gỏi xoài

Quan An Viet offers some 20 different simple dishes, from beef noodle to duck noodle, spring roles to rice dishes, and they’re all priced at less than RM 10.

We first had the bun bo, or rice vermicelli and beef, a dish that’s similar to pho but with slightly different soup base and vegetable reflecting it’s origin in Hue instead of Saigon. It was pretty delicious, though I’d love to see tripes, brisket, or tendon in it instead of just beef slices.

Bun rieu is something new to me, a sort of tomato broth with crab/shrimp paste filled with pork leg, coagulated blood, and vermicelli noodle. Quite an interesting taste but it is something that takes a bit of getting used to.

Goi xoai is their version of green mango salad with some sort of rice sheets. To be honest I didn’t like it, the Thai version is still much superior. Perhaps those in Vietnam is better executed than here.

bánh mì, cơm sườn
bánh mì, cơm sườn

Bánh mì is a Vietnamese term for bread, a dish that is introduced by French during its colonial period. While the filling tastes pretty good, the quality of bread here isn’t really up to par.

The other dish I tried was the Vietnamese Broken Rice with Grilled Pork Chop, and sadly it was kinda disappointing. The pork chop was too dry and generally lack any umph.

KY & Haze at one of our favorite Vietnamese kopitiam
KY & Haze at one of our favorite Vietnamese kopitiam

I would say the spring roles & noodle dishes here are definitely up to par, and for the price you pay, this place definitely offer great value for money. Will definitely head back again for other dishes.

map to Quan An Viet restaurant, Klang

Address:
Quan An Viet (Restoran Kui Rong)
Jalan Pekan Baru 35
Kawasan 17, 41150 Klang, Selangor
GPS: 3.064075, 101.455354
Hours: noon till dinner

Earlier this week we were invited to Hanaya Japanese Dining to sample their 2016 Mother’s Day Menu, which the restaurant is offering only from 6th to 8th May 2016 (RM 180+ per pax). My last visit to Hanaya was almost exactly a year ago, operated by Sushi Train (which also has Ten, Senya Solaris, Sushi Ichiro, Menya, and more under their umbrella), their quality of food has always impressed me, hence the repeated visit.

Hanaya Japanese Dining with 2016 Mother's Day Menu
Hanaya Japanese Dining with 2016 Mother’s Day Menu

The philosophy of the Mother’s Day Menu at Hanaya is one that put health in emphasis. The major ingredients chosen for the 6 course set each has properties that especially beneficial to the female body, which I find pretty interesting. These benefits are from a mixture of traditional believes and modern nutritional knowledge.

To me thought, I just know that they tastes good, which is my number one criteria 😀

Pumpkin Chawamushi
Pumpkin Chawamushi

Our Amuse was Pumpkin Chawamushi. Pumpkin having B Carotin supports beautiful skin and hair, while galvanized iron in egg enhanced the female hormone secretion. All I know is that it was complex and delicious.

sashimi on crushed ice
sashimi on crushed ice

Second of the six course was sashimi. Tuna with DHA to lower cholesterol, Travoli with EPA that helps in hardening of arteries, Astaxathin in salmon with anti aging care and recovery from exhaustion properties, plus golden cuttlefish that contains lysine, which helps in hair restoration.

The seafood was certainly fresh, while we had yellow tail in this tasting session instead of Travoli, I was still more than satisfied. The presentation for this sashimi dish was rather exquisite too.

grilled Canadian lobster and Hokkaido scallop
grilled Canadian lobster and Hokkaido scallop

Main course – grilled Canadian lobster and Hokkaido scallop garlic butter with dry tomato & herb sauce.
Lobster for cancer suppression, scallop with taurine that helps improvement of fatty liver, and dry tomato is rich in vitamin c. Two different seafood from each side of the Pacific ocean make up this wholesome dish that utilizes Western style preparation method, a perfect marriage.

hijiki seaweed rice and Asuka milk miso soup
hijiki seaweed rice and Asuka milk miso soup

4th and 5th course – shokuji, or hijiki seaweed rice, with dietary fiber for detox effect, & Asuka milk miso soup, with miso having isoflavon that helps suppress menopausal disorders.

The seaweed rice was subtle in taste, and I thought the Asuka milk miso soup tasted much richer but in a good way, especially for those who loves the milkier texture.

"dearest mother" dessert
“dearest mother” dessert

To end Hanaya Japanese Dining’s mother’s day 2016 menu – “dearest mother” dessert, with avocado ice cream (lowers blood pressure), rose hip (vitamin c & e – antioxidants), and misc cereals (minerals to fix menstrual irregularities).

I thought the six course menu was rather exquisite but not over the top, it is available only for 3 days (6-8/5/2016) so if you want to treat mom for a meal with thoughts behind the menu, this is certainly worth checking out.

map to Grand Millennium Hotel, Kuala Lumpur

Address:
Hanaya
Grand Millenium Kuala Lumpur
160, Jalan Bukit Bintang, Kuala Lumpur
GPS: 3.148006, 101.712225
Tel: 03-2110 5499

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