For those who stays outside of Klang and Shah Alam, Klang seems like a destination that seems to be quite.. far. However, there are two sides of Klang, before and after the Klang River, for destination before the river, it is actually just 15 minutes from Subang, so if you were to drive to places such as Medan Selera 128, it doesn’t really require planning ahead for 3 weeks and getting visa approved by your home minister.
And the best part is, you can find some unique dishes not easily found in other parts of Greater KL.
128 food court, Klang
For example, one of these unique dishes is Hailam Rice, as offered by one of the stalls located at the rear part of Medan Selera 128.
Yeap, you read it right, Hailam rice, and not Hailam chicken rice.
Hailam rice turns out to be a dish consists of the following different ingredients:
braised 3-layer pork
hard boiled egg
braised tofu skin
pork blood + intestine in soup
sticky curry sauce
Hailam Rice @ Klang
The braised meat/egg/tofu skin side is quite a familiar taste that you’ll be able to find at any good teow chew porridge shop, and the intestine + pork blood soup not too different from a good pork stomach soup. Both these dishes were executed quite on point at this particular stall, with proper seasoning, and pork cuts that was perfect and well cooked.
The sticky curry sauce though, was something quite unique, it’s almost like a cross between Japanese curry and Loh Mee’s “loh” soup, something that I haven’t really acquired the taste on just yet. If you’re new to this dish like me, I’d suggest asking for this sauce to be served separately and pace it out. Good thing is, their sambal is hot and really adds to the whole experience.
egg, pork, tofu, blood, intestine, curry rice
For RM 10, this was a rather sumptuous and satisfying meal, and it won’t be the last time I order a serving of Hailam Rice.
Earlier this year, mom, brother, and I decided to head to Thailand for Chinese New Year. Our first stop was Hat Yai, the Southern town that has been a pretty popular spot for Penangites since way back when Penang Bridge wasn’t even a thing.
Tanatip Restaurant, Hat Yai, Thailand
Our overall plan was to take KTM Komuter from Sungai Petani, switch over to Thai railway at Padang Besar station, spend a night at Hat Yai, and then fly to Bangkok the next day.
The primary reason was that flight from Hat Yai to Bangkok was 3 times cheaper than Penang to Bangkok at the same time period. Plus you get an extra meal or three in Hat Yai, win-win the way I see it!
fried roasted pork with basil
We arrived at late morning, the stalls at the market has already mostly stopped selling at the time, while walking around we chanced upon this restaurant with some beautiful roast pork displayed outside, which was a sign that we as a family couldn’t ignore. That’s how we ended up at Tanatip Restaurant (sign board only in Thai..)
shrimp tomyam, fried century egg with ginger
We ordered three dishes to go with steamed rice for lunch, and naturally the first dish was to fried roasted pork with basil (80 baht), and it was as you would imagine, roast pork, fried with Thai basil, fish sauce, and the all important chili padi. It was spicy, fragrant, and so delicious I wonder why nobody serves this in Malaysia, simply love this dish.
Naturally, our first Thai meal must include tomyam, the shrimp tomyam (120 baht), it was of course freshly made from scratch, spicy, sour, and tastes as strong as you’d expect. The prawns was quite fresh too.
sumptuous lunch for the three of us at Tanatip Restaurant
Our third dish was something I’ve never tried before – fried century egg with ginger (70 baht). Yeap, if you love century egg, they are actually even better deep fried (what isn’t?). There’s generous amount of cashew nuts with this dish to probably make it a whole meal by itself if you’re on keto diet.
The random chanced upon restaurant Tanatip turned out to be more than satisfying, while the restaurant itself can perhaps be cleaner and more organized, we have nothing to complain when it comes the food itself.
Realized it’s been a while since I last posted anything in Klang Valley, I suppose it’s appropriate to get back on talking about my favorite dish – bak kut teh. This is in fact the 60th such post on this blog, yeap, a bit much perhaps, but someone’s gotta do the job.
Teck Huat Bak Kut Teh, Bandar Baru Klang
Teck Huat bak kut teh is located at Bandar Baru Klang, a stone’s throw away from Aeon Bukit Raja, and less than a couple minutes away from NKVE toll.
If the name rings a bell, it is because the restaurant is operated by the same family that brought the country our very first bowl of bak kut teh, the inventor itself – Teck Teh, and if my information is correct, this is in fact the brother of Teck Seong, one of my other go-to BKT restaurant.
“pua pui chiak”, or pork belly meat
Teck Huat offers both standard bowl-type bak kut teh as well as in clay pot depending on your preference. I went with the former and yes, it does carry the signature subtle herbal note with some of the most tender pork texture just like the other Teck’s.
If you like one, you’ll like the other two.
sumptuous breakfast or lunch, take your pick
Unlike Teck Seong, Teck Huat usually operates till lunch, parking is also a simpler affair at this area, so if you long for some good old fashion bak kut teh, this is certainly a worthy place to visit.
In North Borneo, the most often talked about hawker dish by visitors is undoubtedly fish noodle, and justifiably so due to the abundance of great seafood here. However, for the locals, often times a good plate of Tuaran Mee is where it’s at.
Tuaran Mee Restoran, Inanam, Kota Kinabalu
For those who’re not familiar, Tuaran Mee is a type of noodle originally hailed from Tuaran, the district just north of Kota Kinabalu. The noodle carries a texture that’s unique to its own, which I can only describe as having a springy texture almost but not entirely alike a mixture between yee mee and kolo mee.
I really like it, and think it’s about time someone introduce this to the West Malaysia scene.
Without driving up to Tuaran, one restaurant that offers a unique take on this dish is none other than the aptly named Tuaran Mee Restoran at Inanam, located some 15 minutes away from the city center.
The menu is found hung on the wall and giving diners a choice of noodle that are fried, in soup, or even in claypot. You then pick the different ingredients of choice – seafood, beef, or pork.
seafood Tuaran mee with lehing, love it!
Most interestingly though, you get to add Lehing, the locally produced alcohol.
For obvious reasons, I had my Tuaran mee with seafood and Lehing, resulting in a dish that had that extra sweetness from the extra dash of forbidden condiment. The seafood was competent, and I thought I really enjoyed the accompanying chili sauce as well. I’d recommend this to anyone.
seafood meehun soup
My lunch partner had meehun soup with seafood that came with plenty of those fresh vegetable that Sabah is known for and reportedly happy with her decision as well. It was a good meal, and I think I’d be back there again hopefully in not too distant future.
Address: Tuaran Mee Restoran mile 6, Jalan Tuaran, Inanam, 88450 Kota Kinabalu, Sabah GPS: 5.993625, 116.129537
When it comes to places to wind down and have a glass of alcoholic beverages or two, we are certainly spoiled for choices in Klang Valley. However, if you are looking for a comfortable spot with a good selection of wine and proper food, suddenly there aren’t many choices anymore. For those around Kuchai Lama area, however, there’s C Chateau Cafe and Wine Bar.
C Chateau wine bar at Kuchai Lama
C Chateau Wine Bar is situated at the row of shops facing Dynasty Garden Condominium at Kuchai Entrepreneurs Park, with usually a better parking situation compared to the rest of the commercial area.
selection of wine at C Chateau wine bar
Inside, the restaurant is tastefully decorated and carries a good selection of wine both from old and new worlds at a reasonable price point. Additionally, there is also an in-house bartender who shakes up your favorite cocktails for those who prefer your drink to be a little fancier. This is however, not a yumseng beer place.
On Saturdays, there will also be a live band singing at a small stage set up by the side of the restaurant, giving the place that extra soothing ambiance.
white, red wine, butterfly cocktail, gin & tonic
For our visit, we tried a glass of their red & white wine as well as a butterfly cocktail and a classic gin & tonic, both concocted up by the friendly bartender, a friend whom I’ve known since before the turn of the millennium via this little old computer program called IRC that some of you old farts might remember.
Interestingly though we only manage to meet up in real life earlier this year, and yes I can vouch for her cocktail making skills.
iberico short ribs, baked portobello mushroom
While drinks and mood are pretty good at C Chateau, what about food?
Well, for that they have a relatively small but sufficient menu created by a young chef who has a pretty creative touch in his dishes.
We sampled four different dishes for the two of us, starting with the Fantastic Iberian, slow Iberico short ribs with special spices rub, and burnt lime. The dish was well cooked with meat easily peeled off the bone, while just a tad salty and strongly seasoned if you eat it as it, it was perfect to go with wine for sure.
New Zealand lamb rack, Vietnamese spring roll tempura
Another meat dish we had was Rack and Ruin – or pan seared New Zealand lamb rack served with infused Chinese wine risotto. I thought the risotto was rather interesting, utilizing Chinese wine to add a different dimension to the rice that was prepared al-dente style. It was quite a unique taste that I find myself gravitates towards.
Our favorite though was the Vietnamese Spring Roll Tempura, a mix of sweet corn with spring roll ingredients and a prawn tempura wrapped in Vietnamese spring roll sheet resulted in an explosion of freshness and crunchy delight. You should absolutely try this.
wine, dinner, and dessert of homemade cheese cake
Last but not least, Bello Mello, or baked portobello with tomato salsa and pickled onion, should satisfy anyone who loves mushroom.
While they don’t exactly have a proper dessert menu, the homemade cheesecake we had at C Chateau was quite delightful.
Overall this is certainly a competent restaurant and a wine bar with pretty good ambiance worthy of checking out, especially for those who wants to have a relaxing evening enjoying some tasteful alcohol without hearing the constant “YUM SENG” from your neighboring tables.