One of the best things to have on a breezy night is a good bowl of herbal soup, and for that, the number one trusted place to be has got to be Keong Kee Herbal Soup in Pudu. In fact, I had an ex-housemate that would bug her boy friend to drive her all the way from PJ to the heart of KL whenever she had the craving for these home-made soup.
The restaurant, or stall I should say, is located on a semi open air area under a zinc roof that has rudimentary weather protection, there are no walls or air conditioning, but it is well lit and has ceiling fans serving the customers to counter the tropical heat.
The menu at Keong Kee is not a large one, and resides only in the memory of the waiters. For the two of us over dinner, we ordered a portion of stewed lamb, a plate of “oily vegetable”, ginseng chicken soup, and a bowl of terrapin soup. Yes, terrapin, or freshwater turtle.
Service was rather prompt, and quality of these soup were really as good as their reputation, the herbal taste were strong, with the meat in both soup dishes as well as the stew cooked to a very soft, tender texture. We really enjoyed it. (the vegetable wasn’t overly “refined” though..).
Dinner came to RM 35 for two pax, pretty cheap for what you get. So if you’re up for some good old fashion double boiled soup in the city, this is surely a place to check out.
Kuih Teow Soup is one of those Penang hawker food that receive very little attention in Klang Valley, and I believe this is mostly due to the fact that pork noodle and the KL style fishball noodle (very subtle differences) serves most of the same demographic that gravitates towards this type of dishes.
Here’s the subtle differences in these three types of noodle soup, even though their broth are all clear and choice of noodle is usually kuih teow (flat rice noodle):
So in essence, kuih teow soup has a more complex taste when compared to plain old fish ball noodle, while being not as savory and heavy as pork noodle.
For a proper bowl of Penang kuih teow soup in Klang Valley, my favorite at the moment is the hawker stall at Do Re Mi kopitiam at Ara Damansara. It is one of the very few places in town that serves kuih teow soup with duck meat. Duck meat is an ingredient that you don’t often find in hawker dishes in KL, I suppose mostly due to cost, and perhaps lesser appreciation from the public.
If you’re a fan of kuih teow soup in it’s proper form, this is surely a place to check out. Let me know if you have other favorites of yours to share.
Restaurant DoReMi 123
Jalan PJU 1a/20b
Petaling Jaya, Selangor
GPS: 3.119897, 101.579194
Klang is known for bak kut teh, hong ba, and maybe to a lesser extend, those Klang style red wine mee suah that I love so much. However, being a huge district that is home to over a million people, there are certainly some outliers when it comes to food offering that are favorites among the locals – enter Roti Canai Pandamaran, also known as Restoran I.V.
As the name suggests, this is a place best known for it’s roti canai. The restaurant is located rather deep within Pandamaran, and certainly quite a distance away from KL itself, but for those who loves roti canai, I think this place may just worth a visit.
We were there only weekend around brunch hours, and the place was packed full house with customers. Along the left wall there are three roti canai making stations with five guys concentrating on nothing but preparing and cooking roti canai. I’ve never seen such an operation dedicated to roti canai, it was actually quite impressive.
We tried their roti telur with and without bawang, roti kosong, and roti planta. I’m happy to report that the roti were really top notch, with just the proper amount of crispiness and flavor, and served with rather good curry as well, though I’ve had better dal & sambal option elsewhere. That being said, it is still one of the best roti canai I’ve tried from anywhere.
I.V Restaurant also offers some non-roti options such as meehun goreng and nasi lemak. While these dishes are competent, they aren’t anything to really shout about, I’d order another roti instead!
RM460++A few weeks ago I was invited to one of the more unique wine pairing dinners in town – Salon & Delamotte Champange Tasting Dinner at Nadodi KL. Being just a stone’s throw away from my office, the location was perfect, and with proper champagne & wine from Salon & Delamotte? I couldn’t say no.
Interestingly, Nadodi also offers something I have yet to try in so many years of writing about food – fine dining Indian cuisine. More specifically, southern Indian cuisine in a fine dining setting.
The dinner was a bespoke 11-course menu called 11-mile journey priced at RM460++ by Nadodi, they also offer the 13-mile journey dinner at RM 490++.
Had to pleasure to attend the Exclusive Salon and Delamotte Champagne Tasting Dinner at Nadodi last night. 11 course of exquisite modern interpretation of Indian cuisine with excellent pairing of Salon and Delamotte champagne and wine. . Had the pleasure of sharing the table with sommelier @pakillo_galdeano and Mr Hiroki Kuwabara. @lky64 was an excellent host as usual. . Thanks to @kampungboycitygal for the intro & @wxingyi for coming with. 😋 . #kyeats #liveandloveme #nadodikl #delamotte #salon #wine #champange
As for our drinks for the night. We have Salon – creation of Aime Salon, from the region of Côte des Blancs. The wine from Salon is always of a single harvest, single cru, single grape variety and of the best vintages. Hence the resulting champagne is perfectly balanced and among the most sought after.
A neighbour of Salon, Delamotte too is from Côte des Blancs and sources its grapes from the same region. Delamotte produces non-vintage Brut, Blanc de Blancs and Rosé.
In attendance at the dinner was Didier Depond, president of Champagne Salon and Champagne Delamotte.
Three exquisitely prepared starters to kick off the night. Cone was sambar & onion chutney, Manga made from mango patchadi & pistachios, while Pillow consists of beetroot and cheese.
While presentation is rather modern, there’s undeniable underlying tone of Indian cuisine, Cone had a spicy note to it, Manga balances sweetness of mango with pistachios, and Pillow the richness of cheese often found in Indian dishes.
We had Delamotte Blanc de Blancs non vintage with these, an delicate wine with subtle fruitiness and floral character.
Shell Shock was Hokkaido scallop with sodhi (coconut milk curry), an unfamiliar mix of taste to the usual scallop preparation, but one that worked out well.
We had Tiano & Noreno Malbec 2010 Magnum, with less than 800 bottles left in the world, a gracious gift from the President himself in this session. The wine is powerful, full-bodied, and has a delicate acidity with a touch of French elegance. It was one of our favorites of the night for sure.
Go Bananas is one of the iconic dishes at Nadodi, the dish is made with the stem, fruit and flower of a banana tree. We had Salon Le Mesni 2006, a champagne with a finish that is clear, aromatic, round and well balanced.
Heads Up, a seafood dish with coral trout, head curry espuma, and lemon flat rice. The trick to eating this to stir it up and scoop up the mix, the contrasting texture of creamy curry and those crunchy rice was quite an experience.
Crab’s Day Out is Nadodi’s play with Alaskan crab meat with rasam (you should be familiar with this at banana leaf rice places). Not quite as exquisite as I thought it’d be, but something with a little bit of acidity was welcoming after mostly creamy dishes.
We had a sorbet made from Delamotte Rose NV as palette cleanser, can’t get more luxurious than that.
Then came Peek-A-Boo, our lobster dish of the night. Lobster ishtu (Kerala style potato with coconut milk) with dry coconut. I liked the way they prepare the lobsters by cooking it only just very so slightly, retaining the natural taste of the crustacean. The whole thing too is wrapped by very thinly sliced scallop skin, my favorite dish of the night.
Billy – our red meat of the night, consists of pepper crusted lamb with drumstick (moringa, not chicken drumstick…) curry. The lamb was perfectly cooked too, with the peppery crust seasoned how it should be. I really enjoyed this more than I thought I would.
Nomads Globe, our main for the day consists of country chicken briyani and egg plants in peanut masala gravy. A competent dish in its own, but I thought one that perhaps sit a bit lower than the two dishes preceding it.
Overall the experience was certainly positive, with good food, great wine & champagne, and certainly excellent company with Paco Galdeano, Hiroki Kuwabara san, and Xing Yi.
On my last trip to Sabah for work, Ben, as usual, brought me to one of those special food places where tourist business isn’t one of their aims. The place is called Taukefish Recipe, a restaurant with a rather peculiar set up that you’d think it is some sort of a joke.
The restaurant is converted from a house located at the deep end of a small kampung a stone’s throw away from the airport. While they have put up signboards leading to the eatery, they are about as tiny as half a piece of A4 paper, just to ensure that no one would ever notice it, but at the same time big enough to serve as a confirmation that you’re on the right track.
Secondly, the restaurant isn’t opened for business at all time. Ben mentioned that it is always best to call in prior, as the boss tend to only open for business when he could procure top quality fresh fish. Sounds good to me.
Our lunch was their signature giant garupa fish meehun, served in typical Sabah style tomato broth (not entirely unlike the version at Fatt Kee), with a couple homemade fried fish balls, tomato, and salted vegetable. The meehun used here is also of the slightly thicker variety which does a good job of soaking up those broth a little bit more readily.
The portion of fish is certainly generous and of the best quality I’ve sampled from anywhere. They’re cooked just so you get to taste the natural sweetness of the seafood, perfect execution. If you like to spice things up, they also offer 2-3 different types of chili sauce to pick from.
The taste and freshness of fish is definitely key to the existence of this place. If you’re at KK and love your seafood, this is a place to check out. Prices are definitely on the high side at over RM 30+ per bowl, but if you’re more than willing to pay such prices for some sushi, why not these?