Kyspeaks.com

Malaysian Food Blog, Travel, Diving & More

Category / Shah Alam

Now that we moved to Shah Alam, it’s time to explore the neighbouring places for food a bit, and there’s no better way to do this than starting out with some of the names that we’ve already familiar with – which is what brought us to Serai Thai Restaurant at Seksyen 3.

Serai Thai at Seksyen 3, Shah Alam
Serai Thai at Seksyen 3, Shah Alam

Serai has been quite successful since it first started out several years ago, we went to the Subang Empire branch and came away pretty impressed, so it was no surprise that we had some high hopes for their more Thai oriented version when we discovered it by typing “thai” on google map in search for dinner option nearby.

The restaurant is hidden in a quiet residential area, parking is plentiful, and interior is simple yet comfortable.

brinjal with belacan, tomyam, squid with salted egg
brinjal with belacan, tomyam, squid with salted egg

The menu is typical Southern Thai with influence of some Malaysian element. We tried three dishes for the two of us over dinner.

The tomyam seafood (RM 14 small)had quite a decent kick and while it wasn’t the most flavourful tomyam I’ve tried, it was more than decent and had the necessary ingredient to carry its own.

Brinjal with belacan (RM 10 small) was my favorite dish of the night, beautifully executed with the perfect balance of sweetness from brinjal complemented by the pungent belacan taste, bits of chopped dried shrimp completes this dish.

Squid with salted egg (RM 12 small) was another dish worth trying as well, they definitely didn’t skimp on the salted egg part at all.

dinner for two at Serai Thai, Shah Alam
dinner for two at Serai Thai, Shah Alam

We came away more than satisfied with our experience at Serai Thai, good food at fair price with a comfortable setting. If you’re hunting for decent halal food at Shah Alam, this is definitely a good option.

Serai Thai at Shah Alam map

Address:
Serai Thai
5, Jalan Cendana 3/13a,
Seksyen 3,
40000 Shah Alam, Selangor
GPS3.075940, 101.509329
Webhttp://seraithai.com.my/

Being a Penangite in heart, I am always on a look-out for a good plate of char kuih teow, so when I saw this place popped up on my FB feed thanks to Angeltini (who blogs about booze), I just knew that I had to visit Uncle Vincent’s at Bukit Rimau soon as possible.

Uncle Vincent's at Bukit Rimau, Selangor
Uncle Vincent’s at Bukit Rimau, Selangor

Uncle Vincent’s is located at Bukit Rimau, the slightly less glamorous sister to Kota Kemuning. Parking is relatively easy as the shop lot next to AEON at this area isn’t particularly well populated.

The interior has a very simple set up, and they probably spent all of 5 minutes to figure out what they decided not to have as decorations. Which is fine by me, I’m here for the food.

Penang char kuih teow with prawns, cockles, and Chinese sausage
Penang char kuih teow with prawns, cockles, and Chinese sausage

There are basically three main dishes here – char kuih teow, prawn mee, and pork noodle (or four if you count nasi lemak on Sundays). I’ve read that the pork noodle is not particularly impressive, so we’ve decided to skip that.

Thankfully, char kuih teow here turned out to be rather good, as Jon, another born-in-Penang friend said “80% of Penang’s version”, which I agree. The “wok hei” is there, and for RM 8, you also get pretty decent sized prawns, Chinese sausage, and fresh cockles. I like it, I’ll be back.

the prawn mee comes with a couple bigger prawns too
the prawn mee comes with a couple bigger prawns too

The prawn mee too did not disappoint, also priced at RM 8, this version of prawn mee comes with 2 bigger prawns in addition to those tiny shrimps, your choice of noodle/vermicelli, hard boiled eggs, pork slices (or more like chunks), fried shallots, kangkung, and all the prawn-shell flavored goodness in its soup.

It’s not hard to see why this is PureGlutton’s favorite.

Haze & KY at Uncle Vincent's
Haze & KY at Uncle Vincent’s

Lunch came to less than RM 20 for two, and we were truly satisfied. I like that the concept is simple, and that Uncle Vincent’s did not try to overcrowd their menu with dishes they have no business providing.

I’ll be back.

map to Uncle Vincent's at Bukit Rimau

Address:
Uncle Vincent’s Restaurant
21 Jalan Sungei Burung Z32/Z
Bukit Rimau, Selangor
GPS: 2.998867, 101.526406
Tel: 012-3766071; 016-9555948
Hours: Closed on Mondays, 8:30am to 3pm

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
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
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, and those sambal!
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
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.

map to Pecal Lele Padang Jawa

Address:
Pecal Lele Padang Jawa
Lot 617, Jalan Berangan 
Kampung Padang Jawa, Shah Alam
Selangor
GPS: 3.050029, 101.489769
Tel019-206 8920
Hours: 24 hours, closes for Friday prayers

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?

Senja at Saujana Hotel
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
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
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
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 and radish, balsamic reduction
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
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

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
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.

map to Saujana Kuala Lumpur

Address:
Senja
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,
40150 Selangor
GPS3.106865, 101.575285
Tel03-7846 1466
emailinfo@thesaujana.com

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 and reserved
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 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”
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
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
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 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 poached lobster tail
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
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
KY & Haze at The Restaurant, Saujana Resort

The Club at Saujana Resorts, Shah Alam

Address:
The Restaurant
The Club Saujana Resort,
Jalan Lapangan Terbang SAAS,

40150 Selangor
GPS3.10781, 101.57930
Tel03-7806 7000
emaildine@theclubsaujanaresort.com