Category / Selangor Others
Since we just gotten keys to our new place in Shah Alam, we’ve been making numerous trips to sort out the usual stuff associated with purchasing a new home. Not coincidentally, the place we bought is also just a stone’s throw away from Klang, which is quite convenient for a bak kut teh fan like me.
Gerai 78 Bak Kut Teh at Pandamaran, Klang
So we drove to Pandamaran, which is located closer to Port Klang and parked the car near Ah Her bak kut teh, a place we’ve been a few times prior. But instead of going to Ah Her again, we decided to check out one of the few other BKT stalls located along the hawker strip at the area.
This particular place is only known by the stall number – “Gerai 78″
soup and dry version of bak kut teh
Gerai 78 offers both wet and dry versions of bak kut teh, so for the two of us, we ordered a single portion of each, and both laden with “non lean meat”. We had initially asked for innards, but those good stuff already ran out even though it wasn’t even 7:30 pm yet.
The bkt comes in a clay pot with plenty of fuchok, a healthy dosage of well cooked pork, some vegetable, and mushroom. The soup is thick though not as “herbal” as I prefer. It’ll be top notch in PJ and KL but I guess rather average as far as Klang goes.
as you can see, we don’t like lean meat so much
The dry version is pretty basic and unpretentious, there’s no okra nor any part of the pork charred. I thought overall it was more than decent but perhaps not one of my favorite interpretation of dried bak kut teh.
If I want more soup, I may still come here, otherwise I’m hoping over to Ah Her. But either way, you can’t go wrong.
It’s Klang yo!
Pandamaran Hawker Center
Jalan Pandamaran, Klang, Selangor
GPS: 3.006253, 101.413788
Many moons ago I wrote an entry about 4 different Klang eats that aren’t bak kut teh, and one of the dishes listed was pohpiah at Eng An. However, at the time, we went to Eng An pohpiah instead of the more famous Tan Kee Poh Piah stall as it was closed, so I had to get back there again to find out what the fuss is all about.
Tan Kee Poh Piah at Eng Ann, Klang
Tan Kee Poh Piah is situated at the right side of the roadside hawker area at Eng An, just a few minutes’ drive from the Batu Tiga Toll on Federal Highway. Parking by the roadside is a bit of a haphazard event, but that’s more of a norm in this part of Klang Valley.
The hawker area doesn’t have a lot of luxuries, but there’s ample plastic tables and chairs with a few fans to ensure moderate comfort level.
that glorious pohpiah, laden with sengkuang, lard, and chinese sausage
Tan Kee Poh Piah is very popular, expect a bit of wait time when you order your pohpiah. The owner/operator usually prepares about 18 pohpiah at one go, which takes maybe 5 minutes or so, but even then you may need to wait for sometimes up to half a dozen batches before your turn.
The pohpiah is laden with plenty of sengkuang, tofu, bean sprouts, slices of Chinese sausage, and even some lard. It was savory and makes for very satisfying snack, I could use a bit more chili paste though (you can ask for level of spiciness).
they serve leng chee kang (sweet dessert soup) as well
The leng chee kang here is pretty decent as well, and usually a very welcoming sidekick for pohpiah especially when it’s hot out.
This version of popiah is just a notch below Melacca’s version, but I’m nitpicking.
I love old school hawker stalls, and Heng Kee wantan mee is probably one of the longest serving old school wan tan mee stall you can find anywhere, having been operation for at least 40 years or so. The current operator is the second generation owner, and he isn’t young.
this wantan mee has been in operation for decades
Like many wan tan mee places, there are a few options to choose from.
You have the normal wan tan mee (RM 4.30 / RM 4.80), wantan mee with curry chicken rendang, wantan mee with mushroom and shredded chicken, with chicken feet and mushroom, a spicy version (RM 4.80 / RM 5.30), and sui kao (RM 1).
did you notice the lard? lard makes it 2x better!
I tried their normal version of wan tan mee with charsiu and wantan (RM 4.30), and to be honest, I can’t really pinpoint what any particular one item that makes it so good. Everything just came together, the lard, the sauces, the way the noodle tastes.
If you’re a wantan mee fan, this is one to check out. Klang doesn’t just have yummy bak kut teh after all.
Wantan Mee Stall
Jalan Pasar & Jalan Raja Hassan
GPS: 3.047303, 101.447261
Tel: 016-385 6363
Hours: lunch till tea time
The last I went to Saujana Resort was some two years ago for their Wagyu beef promotion, I remember The Restaurant had a relatively new guy in charged, Chef Alexander Waschl from Austria. Fast forward to 2014 and we are here for the Main Lobster promotion, I was quite pleased to see that the good chef has decided to stay on and continue to contribute to the fine dining scene in the country.
The Club at Saujana Resort, classy yet reserved
For those who aren’t familiar with Chef Alexander Waschl, he previously the Sous Chef at The Grand Hotel Kronenhof in Switzerland and was responsible for creation of the menus at the Kronenstubli Gourmet Restaurant which was awarded 16 Gault Millau points, the equivalent of a Michelin Star.
the wine here are specifically bottled for the Saujana
The Restaurant (yes, that’s the name of the .. restaurant) has largely stayed untouched from my previous visit. The interior is as classy, making it a perfect ambiance for fine dining occasions.
As with most hotels outside KL, parking is free and you don’t have have to walk more than a minute from the main entrance.
amuse bouche with salmon tartar, lobster tartar, lobster manner a la “Cesar”
We started the night with a craftily prepared amuse bouche from Chef Alexandar that came in the form of salmon tartar, the only dish of the day that isn’t lobster. The raw fish was refreshing and made for a good start to the dinner.
Following the same theme, we tried lobster tartar that was served with a side of lobster sorbet that carries a hint of paprika, shallots, basil, and tabasco. The combination sounds weird on paper, but proved to be a combination that tickles the right sense.
For those who fancy something closer to normalcy, lobster mana a la “Cesar” is the interpretation of the popular Cesar salad with chunks of lobsters. Salad can’t get any better than this.
lobster carpaccio and lobster mousse
My favorite appetizer of the night was undoubtedly the lobster carpaccio and lobster mousse. The flattened lobster carpaccio was so exquisitely done, it had a texture not entirely different from a thin film of jelly, but retains the sweetness of the crustacean which I love. Combining with the lobster mousse, this dish was nothing less than stellar.
lobster conchiglioni aglio olio, lobster tortellini, house wine
Pasta lovers will enjoy lobster conchiglioni aglio olio, a dish that can stand on its own as a full meal for the smaller eaters. I particularly like the reaction of the foam with lobster.
lobster tortellini is the italian version of “wantan” but of course, with lobster as the main ingredient. The lobster infused soup has a hint of Penang Hokkien Prawn Mee character, but more sophisticated and minus the spiciness of course.
The tortellini can also be served with lobster cream, for those who likes it rich.
lobster bisque with lobster grissini, lobster tortellini with lobster cream
Lobster bisque is another choice of soup to go for. The creamy and rich broth is served with a crunchy breadstick of lobster. Seasoning was spot on and absolutely delightful.
olive oil poached lobster tail
There are four different mains to choose from – olive oil poached lobster tail, lobster al Americaine, smoked lobster tail, and The Club lobster burger.
We tried three of the four (except the burger) and was clearly not disappointed. The lobster tails were succulent and has a natural sweetness to it. Preparation methods were not overly complicated and certainly not overly seasoned.
lobster al’Amercaine, smoked lobster tail
The lobster promotion runs from 1st of July to 31st of July, 2014 at The Restaurant, Saujana Resort and available for lunch and dinner (as well as buka puasa time). Prices range from RM 42 to RM 160 nett depending on the dish you choose, everything is ala carte.
The wines start at around RM 21 per glass.
KY & Haze at The Restaurant, Saujana Resort
The Club Saujana Resort,
Jalan Lapangan Terbang SAAS,
GPS: 3.10781, 101.57930
Tel: 03-7806 7000
Ramadan is just around the corner so lets continue with the second instalment of buka puasa buffet 2014 review, this at The Saujana KL hotel’s new Charcoal restaurant, remodelled, redecorate, and definitely an improved version of the old Suria Cafe.
Charcoal is a new open-grill concept restaurant that was opened on the 6th of June, 2014, but a review of what the restaurant has to offer will come later, this post is solely about the Ramadan buffet, and this one is served under the stars by the poolside.
Ramadan buffet 2014 at The Saujana KL’s Charcoal restaurant
The Saujana is located near Subang airport, offering ample outdoor parking space free of charge. Situated directly next to the golf course and hotel swimming pool, the restaurant also enjoys a tranquil and beautiful view.
I was told that the spread we sampled represent only about a quarter to a third of what will be served during the fasting month.
The buffet is priced at RM 115++ per person.
Asian appetizer – kerabu hati ayam, kerabu mangga muda, kerabu kacang botol etc
Ramadan buffet at Saujana offers quite a variety of Asian appetizers that will surely please Malay food lovers. There’s kerabu hati ayam (chicken liver), kerabu mangga muda (young mango), kerabu kacang botol (long bean), kerabu nanas (pineapple), kerabu nangka, and even gado gado. These offer some intense sourish and spicy taste that opens up the appetite real well.
For those who wants to veer a bit towards the West, there’s a selection of Western dishes such as grilled asparagus with roast beef, chickpea with roasted pumpkin salad, and shredded salmon with zucchini julienne and wasabe mayo as well.
bazaar Malay and bakar stalls offering ayam percik, ikan bakar, and more
Like many ramadan buffets in town, the concept of food stalls is implemented here as well.
The bazaar Malay and bakar stalls offer nasi kerabu (the blue rice above), ikan bakar (grilled fish), sotong bakar (squid), ayam percik, as well as other classics such as otak otak.
grilled lamb, ulam ulam, soup, satey
Grilled lamb is also available here (basically at every Ramadan buffet I’ve been), and the version here did not disappoint either, the meat was tender and goes well with mint sauce.
If you like ulam like me, they have quite a selection with the accompanying sambal that includes my favorite – tempoyak, or fermented durian.
There’s also an Indian stall that serves putu mayam, tossai, masala vadai, coconut chutney, dal curry and more.
KY & Haze, with various main dishes including vegetable, meat, rice, curry, and seafood
When it’s time to fill up your stomach, main dishes such as ayam redang, nasi minyak, udang masak tomato (prawn), terung hijau (eggplant, one of my favorites!), danging kicap berempah (beef with dark sauce), gulai masam tenggiri (mackeral curry), and more are available. I find the taste true generally stays true to classic Malay cuisine.
fruits, desserts, traditional kuih, and drinks
Desserts is available in the form of various Malay kuih, bubur durian with pulut, pandan cream caramel, assorted French pastries, cheese cake, dodol, and fresh fruits.
Quality of food here is definitely top notch, and I think this would definitely be a place worth checking out for those who stays near this part of Klang Valley, and especailly those who love traditional Malay cuisine.
The Saujana KL,
Jalan Lapangan Terbang SAAS,
GPS: 3.108849, 101.578474
Tel: 03-7843 1234