Tag / patin
Heading East from Klang Valley via the Karak Highway towards the direction of the East Coast, there exists quite a number of restaurants that offers “proper” food just a few kilometers away from the exit that brings you up to the mountain top wonderland that is Genting highland or Berjaya Bukit Tinggi (if visiting a Japanese garden is your thing.)
Late last year, we did just that with a couple Singaporean friends of Haze’s.
Garden View restaurant at Bukit Tinggi, there’s actually a vegetable garden
Our stop-over for late lunch was at Garden View restaurant, a pretty big zinc-roofed restaurant over viewing a vegetable garden. Looking at the size of the little farm though, I can’t be sure if it is sufficient for the crowd that this restaurant gets. Doesn’t bother me anyway.
The menu is quite extensive. They offer a variety of river fish, kampung chicken, pork, seafood, and a selection of “wild” meat such as wild boar, frog, ostrich, soft-shell turtle, and deer.
river patin, this is the expensive bit
We ordered a river patin (RM 90, 1.2kg of RM 7.50 per 100 gram) prepared in its purest form – steam with soya sauce. The portion was perhaps a little too big for just the four of us but it was delightfully prepared and certainly very fresh, smooth, and absolutely packed with seafood fatty texture which I really like.
You can also have the fish prepared by steam with ginger, with assam sauce, teo chew style, with chili sauce, in clay pot, or even deep fried. There’s also quite a variety of fish to choose from, with tilapia (RM 3.50/100gram) being cheapest, all the way to kelah (RM 40/100 gram)
steamed kampung chicken, wild boar curry, four kingdom vege dish
In addition to the fish, we also ordered steamed kampung chicken with ginger (RM 15), wild boar curry (RM 15), and “4 kingdom vegetable” (RM 15). These are very reasonably priced and tasted more than decent.
The chicken is my favorite and a speciality of sort of Bukit Tinggi. You can get pretty good ginger steamed chicken just about at any restaurants around the area, the key being the Bentong ginger they use, which is really spicy and extra fragrant.
Singaporeans, same as Malaysians, are trigger happy
Over all it was a very satisfying late lunch for us. The river fish is pricey but expectedly so, if you stay away from having river fish, the prices at Garden View restaurant is very competitive. So if you’re around the area looking for a good meal especially with a group, this place won’t be a bad choice.
Garden View Restaurant
Lot 19326 Pesona Heights,
Kg Bukit Tinggi, 28750 Bentong, Pahang
GPS: 3.353010, 101.826982
Tel: 09-233 0282
The first time I heard about Temerloh had nothing to do with food. I remember hearing that the town in Central Pahang was badly flooded, and a few of my friends organized trips in relief efforts. Some of us helped out a little financially to the cause as well.
Well, thankfully other than flood, Temerloh is also famous for its ikan patin (freshwater catfish), so much so that they are now really getting popular here in Klang Valley.
Restoran Temerloh Catering, Wangsa Walk
A couple weeks ago, one of our colleagues brought us to get a taste of what central Pahang has to offer right here at Restoran Temerloh Catering, Wangsa Maju.
The restaurant is located right next to Wangsa Walk and directly adjacent to the open air paid parking lot, quite a convenient location if you get there by a car.
ulam & other lauk, choose your patin cuts
Like many Malay restaurants, the set up here is very straight forward. Pick from the choice of pre-cooked dishes, get rice, and be on your way. You can choose to have this all on the same plate, or in individual dishes for sharing.
We were of course, here for the patin tempoyak. To properly enjoy this delicacy, it is best to order one portion for each person. The beauty here is that you can pick your favorite part – head (for advanced appreciator, I guess), body, or tail.
balanced meal, with proper patin tempoyak
The catfish is positively smooth and fatty, with the tempoyak sauce properly pungent, just the way the dish is supposed to be. One of my colleagues who has a habit of traveling to Temerloh said that this is about 80-90% as good as the original version, which is plenty fine by me.
Other dishes we had here were pretty decent, if unremarkable, though I really enjoyed the fried lady’s finger and ikan masin. The tempoyak (for ulam) was rather good as well.
bill came up to be just over RM 20 per pax including drinks
Total bill came up to be about RM 20+ per pax, which I think is within expectations. Give it a try if you’re a patin fan. There’s also branches at Shah Alam and Bangi
Restoran Temerloh Catering
35-G, Kedai D’Wangsa,
Jalan Wangsa Delima 12
Wangsa Maju, Kuala Lumpur
GPS: 3.198098, 101.742626
Tel: 03-4141 5044
Several weeks ago, a bunch of us went for another lunch session that’s worth sharing, especially for those who work or stay near the East side of Klang Valley – Warisan Rasa Kuale (Ribu Ribu) at Medan Selera Taman Keramat. A place that serves up quite a good selection of local Malay dishes, and some awesome ikan bakar to boot.
Warisan Rasa Kuale (ribu ribu) at Medan Selera Taman Keramat
Warisan Rasa Kuale is located at the food court right opposite Sapura building on Jalan Enggang at Taman Keramat. The stall itself is deep inside the food court and not visible from the street, you’ll have to walk some 20 meters in.
The food court is your typical medan selera with tables covered in laminated plastic, and plastic chairs that are usually good enough to barely hold the weight of average Malaysian. Hygiene isn’t top notch, but was acceptable.
huge selection of ulam, ikan bakar, and other lauk
The selling point of this stall is the choices of ikan bakar and the dishes they serve. There’s no less than half a dozen different fish to choose from, including siakap, tilapia, kembung, keli, bawal, caru, patin, and even salmon! Additionally, they also have grilled lamb and grilled prawn.
There’s also over a dozen different ulam to choose from. You want pegaga? petai? cherry tomato? bitter gourd? They’re all here.
you gotta have greens, and spicy stuff!
Other than those grilled stuff and green stuff, there’s also a good selection of other dishes. There’s fish curry, sotong, several types of masakan lemak, there’s kangkung belacan too.
Overall the food quality was rather good, and we liked that they serve three different types of sambal with ulam. I particularly enjoy the ikan bawal bakar (RM 20) with it’s fatty flesh, as well as their grilled lamb (RM 7). Those are some of the must-order dishes if you’re there.
fulfilling lunch for sure
If you’re up to some awesome traditional Malay lunch not far from Keramat/Ampang area, this is quite a decent place to check out. Prices are quite reasonable for what you get too.
Warisan Rasa Kuale (Ribu Ribu)
Medan Selera Taman Keramat
Jalan Enggang, Dato’ Keramat
GPS: 3.176489, 101.753114
2011 kicks off pretty good, it was only mid January and I’ve already had my second yee sang session. Just like the previous session at Gu Yue Tien, this is yet another invited food tasting session from Meena in conjunction with Standard Chartered’s Extravagant 8 menu promotion (20th Jan till 17th Feb.)
For those who did not read about it on the previous post, this promotion basically allows Standard Chartered credit card holder to enjoy special menu priced at RM 888++ for 8 pax at 8 different locations by 8 award winning chefs. Li Yen at Ritz Carlton is the second place I sampled.
and we started off with yee sang, what else?
It was during the work week. I went back from work, had a few rounds of slow run at Taman Aman, showered, and then got stuck at traffic for a good 30 minutes to get passed a 300 meter stretch of road in PJ State, drove faster, found parking at Starhill, and arrived at Ritz-Carlton hotel.
The above paragraph was totally unnecessary, but I had to illustrate what a man would do to have his yee sang.
The yee sang served at Li Yen is the traditional type, shredded carrot, marinated vegetable, crushed peanuts, sesame seeds, crackers, plum sauce, oil, and of course, fresh raw salmon. Always good.
double boiled assorted seafood soup with bamboo piths
Like pretty much all traditional Chinese course dinners, the second dish is a soup. The double boiled soup with assorted seafood and bamboo piths was subtle yet exquisite. I always love soup that doesn’t overpower and spoil the taste of subsequent dishes, nice.
I had actually first mistaken bamboo pith as some sort of fish maw, but apparently it is a type of fungus grown in bamboo forest. hey, learn something new everyday!
Oh, there’s no sharks fins with Standard Chartered promotional menu, thumbs up!
peking duck served with steamed sesame pancakes
Next up was a dish that I’ve been waiting for – peking duck in steamed sesame pancakes. The Peking duck roasted to perfection, with it’s skin gleaming with a thin layer of fat calling for me.. ahh.
Our server was an expert who made light work of the duck. *slice slice slice* and within seconds we have the duck skin all tidily wrapped within the soft and warm sesame pancakes. It was as good as any peking duck I had, took extra servings too. 😀
steamed patin fish with superior soya sauce,
braised dried scallops with dried oyster and sea moss
After the duck, we were served the steamed patin fish with superior soya sauce. This is a dish that isn’t uncommon but one that requires really good quality fish. The patin was certainly fresh, fat, and tender. Superior soya sauce isn’t your everyday Kikkomon either, it really adds to the flavor and isn’t overly salty even if you drink it on its own.
Another classic CNY dish, braised dried scallops with dried oyster and sea moss, followed. The sea moss actually looks almost like wet hair, but obviously taste very much different from the stuff that clogs your shower drain hole… (ok perhaps that’s not the best way to describe food). The dried shellfish gives the sauce a very sweet, savory taste, very nice.
stir-fried assorted mushroom and asparagus, hokkien fried rice
We had stir-fried mushroom and asparagus to start winding down the dinner. A light dish that is simple yet delicious, I like the contrasting textures of mushroom and the crunchier asparagus.
The last main dish was Hokkien fried rice, which looks and tastes almost like “lam” rice (with similar type of sauce from loh mee). I thought it was a mislabel, but apparently despite being a Hokkien, I didn’t know any better. Hokkien fried rice is actually steamed rice topped with gravy cooked with chunks of mushroom, vegetable, prawns, and other goodies. It was very yummy actually, I had a small bowl since my stomach was already like 98% full at the time.
deep fried yam with lunar cake, salted pork bones for soup
Deep fried yam with lunar cake (nian gau) served as the dessert that concludes the dinner. It was sweet, crunchy on the outside while sweet, soft, and comfortably warm on the inside.
See the picture of salted pork bones? That’s the not-so-secret ingredients in that seafood soup, imported from Hong Kong, as revealed by the good chef.
KY, Meena & Chef Leung,
Bangsarbabe, foodpoi, Lionel, Mei Yee, Chocoholic, Bald Eagle; Haze
Li Yen is manned by Chef Leung Kwai Hong from Hong Kong armed with 45 years of experience in kitchens at Hong Kong, Korea, Japan, and now Malaysia.
The dishes we had at Li Yen were all positively traditional Chinese, perfect for someone looking for that old school experience, but with style and luxury, of course.
Li Yen @ Ritz-Carlton Hotel
168 Jalan Imbi,
55100 Kuala Lumpur
GPS: 3.146960, 101.715406
Tel: 03-2141 8000
The 20th day of November, 2009 marked two significant events – it was my buddy Horng’s birthday, and at the same day, Kim collected her new ride SuzyGanas. Since the birthday boy was coming back from his assignment in Manila, Jac, Eric, Kerol, and I decided to catch him from the airport (we went to the wrong one initially).
Kim and Gareth later joined us for dinner at Dengkil Seafood Restaurant, the one place you should definitely check out if you love fresh water fish and tong po pork. It helps if you’re close to Putrajaya or KLIA for the drive from PJ won’t exactly be a short one.
fish menu on the wall, horng holding a bottle of Glenfiddich single malt whisky
The “fish menu” displayed on the wall were at least a couple dozen of both fresh and saltwater fish you can order. The prices of each fish is displayed prominently for your budgetary convenience. Of course, the ability to read Chinese is utmost important in this case.
For example (per 100 gram):
- Patin – RM 7
- Giant Grouper – RM 12
- Haruan – RM 5
- Parrot fish – RM 15
- Cod – RM 12
- Empurau – RM 80
Yes, you heard it right, Empurau really does cost that much, which is quite apt for it’s Chinese name 忘不了, literally means Never Forget (especially for the one who pays).
tong po pork, vegetable, steamed patin fish
We ordered five dishes for the seven of us, fish, pork, vegetable, prawn, and chicken to go with rice and a bottle of Glendfiddich single malt whisky the birthday boy obtained from the airport duty free shop.
First to come was the tong po pork (RM 18). Now I’ve had this dish several times but I must say that this is the absolute best that I’ve had so far. The pork so succulent, soft, and so flavorful almost to a point of disbelieve. The combination of the steamy hot mantao (RM 1 each) and fatty pork was a match made in heaven. It was so good we ordered an encore straight away. This is definitely a must-order dish here.
The steamed patin fish (RM 63 – 900g) too was quite excellent. It was sweet, fresh, and steamed just enough to leave the soft texture intact. Fried ginger and coriander provided some contrast and the soy sauce used were of good quality too.
The vegetable dish (RM 12) was just to fulfill our supposed vitamin C quota, nothing spectacular to be frank.
Vietnamese prawn, patin fish with rice, salted chicken
The big ticket item turned out to be the giant fresh water prawn cooked in Vietnamese style (RM 120 for 7 big prawns). The huge prawns deep fried before mixing with the very strong tasting sauce that is spicy but yet unlike curry. It was quite tasty and went well with rice, but didn’t leave an impression nearly as strong as the fish and especially the pork.
Salted chicken (RM 20) was our fifth order and the unsuspecting looking dish actually turned out to be rather nice. The chicken skin was crunchy yet the meat still juicy. Sometimes it is toughest to create a good tasting dish with simple ingredients. We liked this dish quite a lot too.
Kim, Gareth, Horng, KY, Kerol, Jac, and Eric
The two order of pork, four other dishes, rice, and drinks for seven of us came to RM 277. That worked out to be slightly less than RM 40 per person, a pretty reasonable amount for what we ordered. The group went there again after one of the go-kart sessions not long ago, and of course, we ordered a bigger portion of tong po pork that time.
By the way, this place is dog friendly too, and operates for lunch and dinner till rather late (past 11pm)
Dengkil Seafood Restaurant
Lot 20, Tingkat 1, Jalan Kajang-Dengkil,
43800 Dengkil, Selangor
Tel: 03-8768 7868, 012-218 2919