As a pork loving guy, there are two types of breakfast that will always make me happy. The first is of course, bak kut teh, and the other? Proper Hong Kong style dimsum.
And when it comes to dimsum, there are plenty of choices to be had in town, but few offers as many variety as Jin Xuan (锦选). Ever since it started operation a few years ago, the restaurant steadily picked up its pace and has become one of the most popular dimsum destinations among PJ dwellers.
these golden custard buns, heaven!
Situated at Damansara Jaya right next to the mall that used to be Atria, getting a parking space is usually quite a lot less troublesome than getting a table on weekends. They have, however, a decent numbering system and waiting area under the tent, and with a few opportunistic traders offering fruit rojaks and soya bean drinks around the vicinity, the wait is usually not too tough to bear.
dim sum goodness at Jin Xuan
Once seated, like all dimsum places, ordering is usually not necessary. Servers carrying various types of dimsum will appear right in front of the table, all you need to do is to pick what you want and start eating.
Like in conveyor belt sushi restaurants, the pricing of each dish is determined by the type of plate used, this removes the need for having the server jotting down what you get on a piece of paper like what some dimsum places practice. Quite a lot more efficient.
some of the fried stuff, the scallop with salted egg is a must try
There are a few broad categories of food you can order here. Steamed dimsum, deep fried dishes, various types of bao (steamed buns), porridge/chee cheong fun, and even a few non-dimsum related dishes.
and of course, they have the whole selection of everything dimsum
Most of the dishes at Jin Xuan that I’ve tried were very yummy, with a few that are fantastic, or if you like – must tries.
To me, the number one item on the list must be their fried scallop with salted egg. I’m not sure if you can get this anywhere else, this is the only place I had this dish and absolutely love it.
The “lau sar pau” is another yummy dish that I always have. Another salted egg based item, but in liquid form flowing out all hot and tasty when you bite it down. yums!
Other commendable dishes are their fried chicken wings, porridge, and the classic dimsum items.
Prepare to spend about RM20 per person and an hour of your morning and I’m sure you’ll start your day on a good note.
Address:
Jin Xuan Hong Kong Dim Sum restaurant
59, 61, 63, Jalan SS22/19,
Damansara Jaya,
47300 Petaling Jaya, Selangor, Malaysia
GPS: 3.12708, 101.61549
My 4th CNY Yee Sang dinner for the year of Rabbit happened at Toh Yuen Chinese restaurant at PJ Hilton Hotel, this time thanks to the invitation from the good people at Create Studio. Yes, I thank my lucky star on privileges like these. 
Toh Yuen Chinese restaurant at PJ Hilton Hotel, Chef Lee
Toh Yuen is headed by Chef Lee, whose philosophy in cooking is plenty simple – traditional style with good (if not the best) ingredients, and without any addictives such as MSG. Tasty but healthy food is the emphasis around here.
To welcome the year or Rabbit, Toh Yuen is offerring 3 special set menus – Happiness (RM 888++), Fortune (RM 1188++), and Longevity (RM 1388++) for 10 pax. On this review, we sampled the Longevity menu.
another yee sang ritual, this time with abalone
As usual, yee sang was our the very first dish, and on the get go, it was already unmistakably luxurious – we had the “Fatt Choy” abalone yee sang (also sold seperately for RM 180/260/300).
Some might say this is a bit of a waste so far as the method of serving abalone goes, I must confess that it actually was rather good. Abalone surely beats Alaskan salmon in my book.
braised shark’s fin soup with crab meat & roe
Next on the set menu was the sharks fin soup. I’ve already made my stance and say no to sharks fin soup, so I gave it a pass. Unfortunately, I was the only one on the table to do so. Looks like more work needs to be done for the awareness in this front.
You can substitute the sharks fin soup with double boiled chicken soup, according to Chef Lee. Alternatively, the Happiness & Fortune set menu does not come with sharks fin soup either.
deep fried chicken with two tastes,
stir fried sea king prawns with pineapple sauce
So I really got started on the deep fried chicken with two tastes. A dish that is only as fancy as the name suggest, which isn’t much at all. There’s the roast chicken ala chicken rice style, and kung pao chicken in the middle. For the lack of fanciness, however, the chicken turns out to be very good where it matters – taste. The meat was smooth, juicy, with the sauce done just right too.
We then had stir fried sea king prawns with pineapple sauce. The chef explained that this type of prawn, with its softer shell, is best eaten whole (perhaps except the head) instead of peeling the skin off. This way it allows different texture of meat and shell to be enjoyed with the pineapple sauce, pretty old way of having prawns, quite unique.
steamed pomphret with superior soya sauce
My favorite of the night has got to be the steamed pomphret with superior soya sauce. I’m positive that even my mom (who helps sell fish at wet market and usually leave the best pomphret for themselves) would approve of this beautiful specimen. Something like this can easily cost over RM 100 at wet market, especially during pre-CNY period.
Chef Lee explained that they source the fish locally instead of getting them from Thailand, which would be cheaper but of lesser quality. A lengthy lecture of the subtle differences in meat/shape/taste of pomphret from various parts of Malaysia and other places is given while we were busy enjoying this brilliant fish. It was so good, smooth, fatty, and absolutely tasty.
stewed sea cucumber & mushroom with broccoli, seafood fried rice with XO sauce
The stewed sea cucumber & mushroom with broccoli is another dish found in many Chinese New Year set menu. Over here at Toh Yuen the dish is prepared as good as anywhere else, and the sea cucumber was very good.
However, I would personally leave out the carrot slices as I don’t think I was the only one that sees that as a semi-failed attempt in giving the otherwise awesome dish some color (does not affect the taste).
The seafood fried rice with XO sauce is served with plenty of prawns, green onions, carrots, eggs, chicken, and other ingredients that were all somehow agreed to each other brilliantly. One of the better fried rice I had, the underlying taste of XO sauce really adds to the overall flavor too.
Michelle Ong, chilled honeydew with hasma, KY
We concluded the night with a classic Chinese dessert – chilled honeydew with hasma. For the uninformed, it’s just a wikipedia article away for you to find out that hasma is actually fallopian tubes of frogs. Nice isn’t it? I still eat them, they tastes good. *slurps*.
The set dinner (other than the fins) turns out to be pretty good, now does it worth the RM 1388++ for 10 pax price tag? The ingredients certainly suggests so, but I think a large part of it has to do with the sharks fin, something I try to get people not to consume. Draw your own conclusion.
Address:
Toh Yuen Chinese Restaurant
Hilton Petaling Jaya
No 2 Jalan Barat
46200 Petaling Jaya, Selangor
GPS: 3.10235, 101.64087
Tel: 03-7955 9122
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It’s always a constant headache whenever we try to decide on where to eat, and asking me for a suggestion without specifying any criteria usually won’t get us anywhere. So when Eiling came over to have dinner with us, I left the decision to her.
88 Seafood Restaurant, with pictured menu
With her suggestion, we went to this 88 Seafood Restaurant at Sunwaymas Commercial Center (also known as Aman Suria) for some old fashion Chinese food. This was the first time I had any “tai chau” at this area despite staying relatively close by.
It was around 6:30 when we arrived on a Sunday and already the restaurant was over 70% full, with tables set up both under the roof and alfresco style. Business was rather brisk.
Guinness pork ribs, sambal belacan asparagus, salted-egg squid, tofu with minced pork
I like the fact that every entry on the menu at 88 Seafood comes with a picture, so you know exactly what you want to order will look like. That said, like most Chinese restaurants, you can always order out of the menu. We did just that for our fish dish, asked for normal steamed fish with red snapper instead of their Teow Chew style steamed fish.
We also ordered the Guinness pork ribs, asparagus with sambal belacan, deep fried squid with salted egg, and tofu with mince pork to go with rice for the four of us.
steamed red snapper, KY, Eiling, Kerol, Horng
Though service wasn’t terribly fast, the four dishes did come at almost the same time, with the steamed fish some 5 minutes later. This is much better than some restaurants that serves dish by dish punctuated with long waits in between.
As for the dishes, the asparagus was alright, I’d prefer them to be of smaller size; the tofu too was not bad but I think Lucky Loke at SS3 serves up a better tasting one.
That said, the Guinness pork was really good; and the steamed red snapper was very fresh and tasted superb with all the fried garlic and ginger, not to mention the perfect balance of soya sauce and oil to complete the dish.
This was my first experience with the fried squid with salted egg dish, my previous experience has been limited to salted egg with crab and prawn, but this version too passed with flying colors. It was a combination of the richness of salted egg yolk, fragrance of curry leaves, and the spiciness of chili padi that makes the squid tasted so yummy.
88 Seafood Restaurant is located at PJU 1/3b & PJU 1/3c
The dinner came up to some RM 75 or so, and considering we had 5 dishes with meat, seafood, vegetable, and tofu, it was rather inexpensive. Most importantly, it was a well satisfying and none of the dishes disappointed us.
I shall return.
Addess:
88 Restaurant Seafood Restaurant
Jalan PJU 1/3b,
Sunway Mas Commercial Centre,
47301 Petaling Jaya
GPS: 3.119835,101.599942
A couple Fridays ago, Eiling invited me to Cubes Chinese Restaurant at Jaya One for a food review session.
Jaya One is slowly becoming a pretty popular watering (and dining) hole in PJ, and it is not hard to see why. There are plenty of restaurants, cafes, and pubs offering a wide variety of cuisines, and parking is relatively cheap and easy to find.
Cubes Chinese Restaurant
Yiling, Eiling’s sister, but not Ziling, (mystery of the EZY sister naming convention) and I reached the restaurant and had a good 20 minutes flipping through the menu and chatting before our Eiling finally arrived.
The interior decoration of the restaurant is modern, chic, very different from typical high end Chinese restaurants. We were greeted by the owner, Mr. Ang, who turned out to be a very friendly, funny, and fine host.
probably the best London Aromatic Duck….
So we got started with a serving of “probably the best London Aromatic Duck”. The server flossed the quarter duck confit to and we then wrapped the meat with very fine crepe, spring onion, julienned cucumber, and the special sauce. Their signature appetizer dish, and it was very yummy! Reminded me of the similar dish at Kensington, Seremban.
braised peanuts, juice, enzymes
Throughout dinner, we were served hot tea, a variety of interesting juices (vegetable juice anyone?); and since Eiling is a buddy of the restaurateur, we were also served the little shot glasses of “enzymes” which were fermented juice that tasted very close to being alcohol but not quite, it was pretty interesting. An acquired taste I must say.
double boiled soup, tofu with spinach and mushroom, tiger prawn with rice crisp
We then had the Double Boiled Scallops with Tong Sum Soup. The pork ribs, scallops, and herbs certainly works very well together to produce a very sweet and herbal tasting soup, I like it.
Tiger Prawn with Rice Crisp came next. The prawn itself was the size of my palm, deep fried in a way that still leave the meat very succulent. The pairing of rice crisp is to provide a different texture to the prawn.
Homemade Bean Curd with Spinach and Mushroom provided yet another dimension of taste that is typical of Chinese cuisine. Soft, smooth, and certainly not lacking in taste, the mushroom with it’s sauce and scallop bits certainly adds a bit of character to the otherwise plain tofu dish.
honey roasted pork ribs, stir fry lotus roots and celery, almond soup and black sesame tong yuen
The dish that was probably most amazing in the whole dinner was the Honey Roasted Pork Ribs. I mean, just look at it, a generous piece of ribs, doesn’t look anything more like a slab of char siew (bbq pork), but when you cut into the meat, ahh. The meat immediately breaks on impact and the aroma of that perfectly roasted pork come rushing out. It was really succulent and really, really tasty. This dish should not be missed.
We finally wrapped up the main course with Stir Fry Lotus Roots and Celery, the vegetable certainly provided a fresh change of taste from the seafood and meat. The lotus roots is prepared in two ways, deep fried and by normal stir frying. This provides a slightly different flavor, the deep fried version reminds me of deep fried bitter gourd you get in places like Kanna Curry House
Yiling, KY, and Eiling
After we were absolutely filled to the brim, Mr. Ang ordered us (and we denied at first) the Almond Soup with Black Sesame Glutinous Balls. I think the almond soup was a tad too thick and would personally prefer soya milk in this case, but the glutinous balls was very yummy. Reminded me of the version made by (well, reheated) Mellissa one particular night at Melbourne.
Overall, the dinner was only bested by the company at the table. Eiling and Yiling always made good company, and Mr. Ang, being a fantastic host, made the entire experience that much better. Price at Cubes would be slightly higher than your run-of-the-mill Chinese outlets, but the combination of food and ambiance made it all very worth it.
So if you’re looking for a finer Chinese cuisine not located in a 5-star hotel, this would be one of the very few places worth visiting.
Address:
Cubes
18-1, Block L1-1,
Palm Square Jaya One,
No. 72A, Jalan Universiti,
Petaling Jaya
GPS: 3.118298, 101.635294
Tel: 3-7958 6616
On the first day at Melbourne, Mell and I met up with Margaret and Kerol. Margaret is a dear friend who came to Melbourne more than two years ago to study and was last seen on this blog on the pudu Mongolian Steamboat place we went for her farewell.
It has been over a year since we met in KL, I think I still had a different (and some said very tragic) hairstyle then.
KY, Mell, Kerol, and Margaret at Red Silks, Chinatown @ Melbourne
Chinatown at Melbourne is located at Little Bourke Street from the intersection of Swanston (the busiest street) to around the intersection with Exhibition or Spring Street. Red Silks is technically not really in Chinatown anymore as it is located in a little mall at Bourke Street half a block away.
The closest tram stop to the place would be Swanston/Bourke.
braised preserved vegetable with pork belly, eggplant, clay pot tofu with seafood
The restaurant offers quite a wide variety of Chinese foods; from noodles to single serving vegetable-on-rice to the more common “tai chau” style dishes, they have it all. As a licensed bar, they do serve beer & wine too.
For lunch, we ordered 3 dishes to go with steamed rice for the four of us.
lemon honey tea & iced milk tea, glorious fatty pork belly
I of course, ordered the braised preserved vegetable with pork belly (mui choi kao yok). While slightly too salty to be eaten alone, the dish goes very well with steamed rice with its fatty pork belly. If only they had chili padi..
The eggplant with minced pork was quite a strong tasting dish that goes well with steamed rice, I do find it a bit too heavy after a while though.
The clay pot tofu with seafood came with good size prawns, cuttle fish, scallops, crab sticks, green peas, and a generous portion of Japanese tofu in classy yummy gravy. This dish was as good as I’ve had from anywhere else.
Bullens Lane is at the heart of Chinatown
The portions were quite large and we actually did not manage to finish all three dishes. The bill came to about A$17 per person, still rather affordable in Melbourne standard. Other dishes in their lunch specials menu goes from $8 to $10.5 and like most other places around here, water is free.
Address:
Red Silk Restaurant and Bar
101, 1st Floor
200 Bourke Street
Melbourne
GPS: -37.81284,144.967357
Tel: +613-9663 9922
