Category / Selangor Others
Last weekend I decided that since we’re moving to Seksyen 16 in Shah Alam, it might be a good idea to scout around for some good Malay/Indonesian food around the area and see what we can find.
We drove straight into Padang Jawa without any plan or expectation, and just as we passed the flyover, a sign appears that says “Pecel Lele”, we scouted a bit some more before decided to check it out, and was pleasantly surprised that within this almost-jungle/kampung area exists a rather busy shack/restaurant/stall that’s packed with people.
Kedai Makan Pecel Lele, Padang Jawa
We then immediately got our car parked at the dedicated carpark for the restaurant just behind the building, and proceed to check out what the all fuss is about.
As it turned out, Pecel Lele is an ayam penyet stall/restaurant that operates around the clock, and a local favorite among Padang Jawa folks as well as UiTM students. Haze and I were the only two Chinese at the time, and I was absolutely delighted.
que to order, then get your unlimited rice and soup
The SOP at Pecel Lele is simple.
- jot down your table number
- line up, order, and pay for your food
- get your own rice & soup (unlimited)
- wait for your food and drinks to be served (usually within 5-10 mins)
berbola, pecal lele, ayam penyet, bergedil, and those sambal!
The prices at Pecel Lele is really one of the cheapest I’ve seen anywhere, especially in Klang Valley. Ayam penyet with rice at RM 4.50, with catfish (pecel lele) is RM 5.50, pecal berbola RM 5, pecal daging RM 5. Other extras offers great value as well – RM 0.50 bergedil, nangka, or pucuk ubi, two bebola for RM 1, and tempe for RM 1.50.
If you’re not into rice dishes, mie ayam, soto, bakso, or gado-gado are priced at RM 3.50. Drinks are RM 1.50.
we definitely enjoyed the meal, all for only RM 15.50 too
As for the taste? We absolutely loved it!
The chicken was properly seasoned, and the cat fish deep fried to a crunchy state that goes really well with those tomato salsa/sambal concoction. Berbola tasted very similar to keropok lekor with body image problem, and even the bergedil was pretty decent (could be warmer though).
The drinks? Though they’re supposed to be “mango juice” or “grape juice”, they tasted more like melted Sugus candies, which my taste bud loved, but I reckon may not be perfectly good for your health. Then again, you don’t eat there everyday kan?
I’m definitely going to make this place one of my weekly pilgrimage soon.
Pecal Lele Padang Jawa
Lot 617, Jalan Berangan
Kampung Padang Jawa, Shah Alam
GPS: 3.050029, 101.489769
Tel: 019-206 8920
Hours: 24 hours, closes for Friday prayers
Last week while doing some work on the new house, we found ourselves at Taman Berkeley looking for something to eat for lunch and spotted this unassuming hawker stall at Restoran Taman Berkeley that offers beef noodle.
Tongkak beef noodle stall at Restoran Taman Berkeley
The banner outside stated “tongkak beef noodle”, which didn’t mean anything to me initially until I recalled that a friend told me her hometown serves the best beef noodle, and she’s from Tangkak. So naturally I’m assuming Tangkak = Tongkak in hawker style spelling (that or it infringes on some other places’ copyright).
We ordered two bowls.
glorious beef noodle
Both the soup and the dry version are very similar. You get to choose from kuih teow, meehun, or yellow noodle. The soup is laden with various cuts of beef, tendon, brisket, white radish, and bits of salted vegetable.
available in both dry and soup version
We ended up really liking it, I’ve never been to Tangkak and can’t verify if this is “authentic” nor can I make a fair comparison, but I find myself really enjoying the meat, particularly due to how soft and tender they are (just like most Klang BKT with pork). The bits of salted vegetable and radish too adds to the dish, and if you like a bit of kick, there’s the home-made chili sauce on the side.
I will next try the other beef noodle place at Taman Berkeley.
Restoran Taman Berkeley
Leboh Bangau & Jalan Lang,
Taman Berkeley, Klang
GPS: 3.058252, 101.463231
Every once in a while, I get invited to one of these fancy dinners that I imagined myself being a part of when I was working as a casual worker at a five star hotel in my high school days.
I thought that it’d be pretty awesome sitting down having a number of different courses of almost bite size food served in plates that are unnecessarily large, and wouldn’t it be even more cool if they have different drinks for each dish?!
That’d really be living the life, won’t it?
A Premium Wine Affair, Senja at Saujana Hotel
Well, last Friday was one of such days, and yes, that’s another teenage-hood dream come true moment (though not the first time).
I was invited to “A premier Wine Affair of the Saujana Hotels & Resorts Wine Collection“, a private event hosted by the Saujana to unveil its new wine collection.
Charcoal’s Australian Chef Robert Johnston
The wines were specifically made from Frankland Estate, Margaret River, Western Australia, a well-renowned winery with an approach to winemaking that values the importance of soil and environment.
In the kitchen was Charcoal’s Australian Chef Robert Johnston who prepared a distinctive five course menu to pair with the wines for a night of, well, wine and dine.
By the way, you can only get these wines from The Saujana
Note: Instead of paraphrasing the note and pretend that I know exactly how to describe these wonderful wines, I’m going to include the tasting note here verbatim, and by the way, most media/writers do get tasting notes for wine/whisky, we can’t magically come up with fantastic descriptions that are all pretty much the same.
lightly cured salmon, pomelo, cucumber, verjuice jelly
After socializing a bit with the crowd, we sat down and dinner began, our first dish was the lightly cured salmon, pomelo, cucumber, verjuice jelly to be paired with Souvignon Blanc Semillon 2014. Refreshing and easy on the palette.
Tasting note: On the nose it shows exotic fruit aromas, lychee, mango, rose, quince and spices. On the palate it exudes a powerful, burst of fruit, flattering and round with lightly spicy finishing.
poached chicken and crispy noodles, shitake tea
Second course was poached chicken and crispy noodles, shitake tea. Paired with Chardonnay 2013, Miles from Nowhere.
The shitake tea makes an interesting base with its slightly bitter after taste, reminding me of chicken essence in a way. Crispy noodle provided interesting texture to the otherwise quite muted poached chicken. Very Asian-ish.
Tasting note: Butterscotch and ripe stone fruit flavours, with a rich and luscious creamy mouth feel. A complex wine with a spicy oak finish
char grilled duck breast, sweet onion puree, apple & radish, balsamic reduction
Third dish was char grilled duck breast, sweet onion puree, apple and radish, balsamic reduction. Paired with Merlot 2014.
Really love the duck breast with the hint of charred taste. The Merlot carries mulberry and red plum fruit aromas, a touch of earthy complexity that went well with duck.
Tasting notes: Medium ruby red in colour. Alluring strawberry, mulberry and red plum fruit aromas with subtle hint of French oak spice and a touch of earthy complexity.
black Angus tenderloin, roasted pumpkin risotto,
oyster mushroom, bone marrow and parsley sauce
The main dish was black Angus tenderloin, roasted pumpkin risotto, oyster mushroom, bone marrow and parsley sauce. Paired with Cabernet Souvignon 2012. While the Wagyu from Hanaya a couple days ago was heaven, I still enjoy Angus beef with its more profound texture.
Tasting notes: A powerful yet elegant wine. Soft and rich with full body. Well rounded tannins on the palate with concentrates fruit flavours and provides a great length on the finish.
coconut rice, caramelized banana, candied coconut and chili
Coconut rice, caramelized banana, candied coconut and chili as dessert to end the night. Good food with excellent company, what a great way to start the weekends.
great company and awesome food with delectable wines
The other wines we tried were Sauvignon Blanc Semillon 2014 from Grape Expectations Estate, Margaret River, and Merlot Cabernet Sauvignon Cabernet Franc from Frankland Estate.
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,
GPS: 3.106865, 101.575285
Tel: 03-7846 1466
Since we’re in the midst of getting the new house ready for moving in, and that the new place is rather close to Klang, it is not surprising that you may have been seeing a lot of food updates on my instagram/FB pages that features the area.
So far, the general “summary” is that the closer you get from KL to Klang, the quality of new-age & foreign food sorta goes down, but on the flip side, traditional hawker fairs and old school Chinese food is much, much better.
Kedai Kopi Tec Le at Taman Berkeley, Klang
One of such example is the wantan mee at Kedai Kopi Tec Le, an unassuming kopitiam at Taman Berkeley, one of the popular food destinations this side of Klang that is pretty much akin to SS2 area in PJ.
wantan mee with the secret ingredient – lard
The wantan mee stall here is operated by the same guy who runs the yummy made-on-the-spot tongyuen ginger soup at night at the same location. This stall operates in the morning till around lunch time.
The ingredients aren’t too different from your traditional wantan mee but with two minor differences – lard, and pickled chili padi instead of green chili.
the wantan is pretty delicious too
Lard really is the magic ingredients in many hawker foods around here, and it really does bring it up a notch. That being said, the noodle, charsiu, and wantan here are of very high quality as well. Overall it just worked well, definitely one of the better wantan mee I tried, and for less than RM 5, I’ll have it again anytime.
So many more things around this area and the whole of Klang to explore, I can’t wait.
Kedai Kopi Tec Le
Taman Berkeley, Klang
Opening hours: breakfasts, closed on Monday and Thursday
Since taking over vacant possession of our new home in Shah Alam, we’ve been spending quite a bit of time inspecting defects and monitoring the construction of koi pond version 2.
With the new place just a stone’s throw away from Klang toll, we’ve started exploring the eateries nearby, such as the few rows of old school restaurants and kopitiam at Taman Berkeley, an area that’s already a favorite among the locals.
Number One Claypot Rice, Taman Berkeley
When trying out a new place, the rule of thumb is just stick with the most popular option. In a kopitiam, the most popular stall, and in a makan area like Berkeley, the restaurant that’s most packed.
Going with this rule brought us to Number One Claypot Rice, a restaurant that isn’t really overly humble on their claim.
claypot chicken rice cooked from scratch
Like most claypot chicken rice places, the rice is cooked from scratch claypots of two sizes. A single portion is priced at RM 7, and bigger, double person portion at RM 14. If there’s 5 of you, 2 big and 1 small, you do the math, it’s pretty simple.
In the pot you get plenty of bite size chicken, chunks of lap cheong (Chinese wax sausage), and a small amount of salted fish.
I find the rice and chicken pretty much spot on, with the sausage having slightly tougher skin that I’d like, and the salted fish, well, is something that I’ll need to ask for extra the next time around (you can do that for extra RM 2). The crispy bits of charred rice are there for those who love it that way.
chicken soup in coconut, braised vegetable
To compliment the claypot chicken rice, we also ordered the coconut chicken soup (RM 7) and a side of braised vegetable (RM 5), there’s also option of herbal chicken soup, vegetable soup, or pork tripe soup (would be better I think!) to go around as well.
Everything came to be about RM 30 for the two of us, and the serving was certainly more than enough. Would go back again.
Number One Claypot Rice
Jalan Lang & Jalan Bangau (corner shop)
41500 Klang, Selangor
GPS: 3.059943, 101.463137
Hours: Open for dinner, closed to Tuesday