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Malaysian Food Blog, Travel, Diving & More

Tag / non halal

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, 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
“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
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.

map to teck huat bak kut teh, klang

Address:
Teck Huat Bak Kut Teh
6, Jalan Tiara 4,
Bandar Baru Klang,
41150 Klang, Selangor
GPS: 3.063827,101.463134
Tel: 012-312 8919

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
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!
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
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.

tuaran mee restoran map

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 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
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.

v
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 protobello mushroom
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
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.

our dinner with dessert of homemade cheese cake
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.

map to C Chateau cafe and wine bar

Address:
C Chateau Wine Bar
No 14, Jalan Kuchai Maju 9,
Kuchai Lama, 
Kuala Lumpur
GPS: 3.089199, 101.686731
Tel: 012-929 0108
Hours: 11am to 2am

RA number of weeks ago I asked a friend who stayed at Taman Desa what is her favorite restaurants at the area, and Apple Samgyupsal was what she told me. I had meant to give it a visit but for one reason or the other did not manage to make it.

Fast forward a few weeks later, I got an invitation to do a review on their latest branch – Apple Samgyupsal at Jaya One, perfect.

Apple Samgyupsal Korean Restaurant at Jaya One
Apple Samgyupsal Korean Restaurant at Jaya One

Located between Jaya One opposite the main entrance of The School, this is actually the biggest outlet of Apple Samgyupsal. Seating arrangement is semi-alfresco and in my opinion, perfectly suited for Korean BBQ restaurant.

The formula at Apple Samgyupsal is quite simple – you choose a set from the menu (available below), and it’ll come with unlimited side dishes and ramyeon (Korean instant noodle, for Apple Sharing Set & Apple King Set).

first, some side dishes
first, some side dishes and kimchi

The set starts with Apple Platter (RM 88) that comes with 120g Apple Samgyupsal (pork belly), 120g Apple Moksal (pork neck), Apple Hanjungsal (pork jowl). The meat is accompanied by apple wraps, tteok (rice cake), home made sauce, and apple salad.

There’s also BBQ Sharing Set (RM 168) for 3-4 pax and Apple Jumbo Set (RM 378) that’s good for 8 pax.

the various type of meat served, including my favorites - pork ribs
the various type of meat served, including my favorites – pork ribs

For the visit, we got to sample the Apple King Set which includes the best of everything, as our host explained. Other than the three cuts of meat mentioned above (Samgyupsal, Moksal, and Hanjungsal), there’s also the homemade sausage as well as Wang Galbi (King Ribs).

As the name suggests, the meat is marinated with apple sauce, then smoked and pre-baked before going on to the grill on the table at the restaurant. I was explained that this helps seal in the flavor and juice to ensure that the meat does not get too dry from the BBQ process.

apple marinated pork served with apple slices or vege
apple marinated pork served with apple slices or vege

The BBQ is tended by the server who carefully ensure that they’re cooked perfectly and cut into serving size where you can then eat it with traditional lettuce or more interestingly, apple wraps.

The taste is rather unique and I thought sweetness from fresh apple does add an extra dimension to the experience.

Of all the cuts, my favorite has got to be their signature Apple Samgyupsal and Wang Galbi. Gotta love those fat layer and ribs.

joomuk bap and ramyeon
joomuk bap and ramyeon

For carbs, we also tried their joomuk bap (RM 25), a rice ball dish that is loaded with plenty of seaweed. Something that I thought would make for very good on-the-go breakfast.

The unlimited ramyeon is also cooked on the spot with a little pot and stove so you can have it just the way you like them to be. They’re also not overly spicy, fortunately.

makgeolli with apple juice
makgeolli with apple juice

As for drink, other than tea, we also had a go at the makgeolli (RM 28) that’s blended with extra fresh apple juice. It was quite sweet with the infusion of apple juice, and I thought tasted a little bit like a good cocktail that’s not overly alcoholic. It was just perfect for the afternoon.

Overall it was a great experience and definitely a restaurant that I would visit again.

Apple Samgyupsal Menu 1 Apple Samgyupsal Menu 2 Apple Samgyupsal Menu 3

Apple Samgyupsal Menu 4 Apple Samgyupsal Menu 5 Apple Samgyupsal Menu 6

map to Jaya One

Address:
Apple Samgyupsal
G08, 09 & 10
Jaya One,
No. 72A, Jalan Universiti,
Petaling Jaya
GPS3.117537, 101.635680
Tel: 03-7931 3233

Other Outlets:

Taman Desa
Address: 22, Jalan 1/109e, Taman Desa Business Park, 58100 Kuala Lumpur
Tel 03-7972 8911

Puchong
Address: 2, Jalan Puteri 2/6, Bandar Puteri, 47100 Puchong, Selangor
Tel: 03-8052 6768

One of my weekday breakfast spots is this little old food court by the intersection of Jalan Loke Yew and Lorong Loke Yew by the name of Restoran Red Leaf, or also called Restoran Shoong City (confusing, I know..), and truth be told, I’ve always gone there for their Penang prawn mee, which was as good as any you can find in Klang Valley.

While paying another visit a week ago, the prawn mee stall was on leave, which led me to look for alternative, and that’s how I ended up trying the Penang char kuih teow here.

char kuih teow stall at Restoran Red Leaf, Lorong Loke Yew
char kuih teow stall at Restoran Red Leaf, Lorong Loke Yew

As usual, whenever ordering a dish claimed to be from Penang, I always “test water” by doing it in Penang Hokkien, and happy to report that the proprietor had no problem verifying that he is indeed from the dish is claimed to be.

I then ordered myself and Rich both a plate of duck egg CKT for breakfast.

The char kuih teow came with almost all the essential ingredients – there’re three pretty good size prawns, cockles, bean sprouts, chives, kuih teow, but instead of lap cheong (Chinese sausage), we have sliced fish cake, which is not uncommon in some versions of Penang CKT, tho I always prefer the former.

Additionally, the dish is also served on a sheet of banana leaf, which is always a good thing.

char kuih teow with duck egg
char kuih teow with duck egg

The CKT indeed tasted like it was one from up North, plenty of “wok hei”, and in fact, perhaps slightly overly so. I thought overall it was pretty good, with the exception that it was just a tad overcooked, especially with the egg being a bit too done to my liking (then again I love the runnier version of CKT like the one at no. 5 in Macalister).

Overall though, I thought this was a more than competent enough version of Penang CKT and for sure I’d be happy to return (and with the instruction of having it less cooked).

prawns and cockles are of good more than decent size
prawns and cockles are of good more than decent size

map to restaurant red leaf

Addresss:
Restoran Red Leaf
No 61 & 63, Ground Floor
Jalan Loke Yew, 55200 KL
GPS3.129614, 101.711412
Hours7am – 12pm