Tag / USJ
December 6, 2010
Daorae Korean BBQ Restaurant is probably no stranger to most who loves Korean food. My first visit to this chain was the USJ Taipan main branch at least 4-5 years ago. I went there again last week when the worms in my gut was starving for some Galbi.
Daorae Korean BBQ Garden at USJ Taipan
I’m not quite sure if this is the very first branch of Daorae, they have branches now at Hartamas, Penang Bayan Point, Kota Damansara, Kepong, Puchong Bandar Puteri, and another new one in PJ (the NZX branch has since closed). When we were there, there was an friendly old Korean guy who looked very much like the owner, and he explained that “Daorae” means many people, which translate to good business.
I must say they chose the right name. Daorae for Korean food is much like the Superdining chains for Japanese food (Rakuzen, Sushi Zanmai, Pasta Zanmai, Kura)
banchan – kimchi, salad, chives, cockles and more!
The one thing I always love about korean food is all the banchan (small dishes). Other than the standard kimchi, you almost always get something different on each visit. On this trip there were cockles, steamed egg in hot pot, salad, chives, fish cake, and more. I think we had some 10 different varieties. You can usually ask for refill too.
galbi (marinated beef), 3 layer pork
For the two of us, I ordered a portion of galbi (marinated beef short ribs) and 3 layer pork for the grill.
As usual, the expertly trained servers did the whole grilling right in front of us. Galbi’s best served with the ssamjang sauce (fermented bean paste & pepper) and wrapped in fresh lettuce. I like to add a piece of grilled garlic too.
The samgyeopsal (three layer pork) was lovely too. Grilled and usually goes either with the same ssamjang or gireumjang sauce (sesame oil and salt). Nothing like some pork to fill the stomach.
kimchi jiggae, Haze
Other than the two grilled meat and those free banchan, I also ordered a portion of kimchi jiggae – a stew with kimchi, tofu, pork, scallion, onion and such. This is typically served with a bowl of fragrant Korean rice, which I like.
It was as usual, a satisfying meal at Daorae, though one that isn’t exactly economical (RM 140) for the two of us, otherwise I’d do it more often. Galllbiiiiiiiii
Daorae Korean BBQ Restuarant
No.8C, Top Speed Business Center,
Jalan USJ 10/1J,
47620 UEP Subang Jaya, Selangor
GPS: 3.048045, 101.585987
March 4, 2009
Time to take a little break from writing about Bangkok and lets talk about something closer to home for a bit. After all, this site has the reputation of being a food blog of sort, no?
Well, this dining expedition happened late last year when Kerol decided to lead myself and Horng to this little hideout that is F4 Fish Head at the relatively unfashionable part of USJ, within the light industrial area at the back of Summit mall, otherwise known as the traffic death zone during rush hour.
F4 Fish head, next to USJ badminton hall
The restaurant occupies a small industrial lot, which is rather big by kopitiam standard. By the time we got there at around 6:30, it was already 80% full despite located in a rather hidden area.
We sat down and ordered a steamed fish head with ginger and onion, a plate of potato leaves with balacan, and a clay pot port belly with salted fish.
fish head with ginger & garlic, potato leaves, pork belly with salted fish
Food did take a while to arrive but it wasn’t unacceptably long.
The steamed fish head with ginger and garlic(not exactly sure the type of fish used) was very delightful. Now fish heads are usually prepared with curry, but if you have good quality and fresh fish heads, steaming would be a preferred method. The fish was soft, and as it was almost 1/3 of the fish instead of just the head, there were plenty to chew from.
The clay pot pork belly with salted fish too was a very commendable dish. Saturated with the goodness of 3-layered pork that is skin/fat/meat and salted fish in dark soya sauce and dried chili. It was a good contrast to the fairer taste of the steamed fish head.
KY, Kerol, and Horng
As for the potato leaves with balacan, well, it was decent but nothing particularly outstanding. A good accompanying dish to counter the meat and fish. But I do feel that perhaps a steamed soup might serve us better.
F4 Fish Head is hidden within Subang Jaya Industries Park
Total meal came to something like RM 60, very economical for what we ordered. I need to go back there again to try out other types of fish head dishes they have. They’re open for lunch as well as dinner.
F4 Fish Head
Lot 776, Sub lot 3,
Jalan Subang 4,
Subang Jaya Industries Park,
47500 Subang Jaya, Selangor
GPS: 3.04651, 101.59724
Tel: 012-325 9111
August 18, 2008
When I was working at Leisure Commerce Square, we used to travel quite a bit for a good lunch. We’ve been to the siew yoke (bbq pork) place at Aman Suria, pork tripe soup at USJ, and even banana leaf rice at Raju at PJ State. Just before I left the company, we decided to venture into the parking hell that is USJ Taipan and give Meaty House a try.
Meaty house is located just a couple of shops from Starbucks
Meaty house is located just a couple of shops from Starbucks, facing the multilayer parking lots that you should use lest boiling your blood away looking for a street spot (that you have to pay anyway.) The interior of the restaurant is a little dated and not very well lit either. The seats and tables were a bit old, but we were there with only one objective, and romance wasn’t it.
pork belly, pork knuckle, ribs & sausages
The server was very friendly and recommended us the three dishes we ordered for the day. Pork belly, pork knuckle, and a ribs & sausages dish. We also had 3 glasses of home-brewed barley drinks to go with it.
Food didn’t take long to arrive as it wasn’t busy during the weekday lunch time we were there. All three dishes were actually very good, and I particularly love the German pork knuckle, very crunchy on the outside and yet flavorful and fatty without being too oily inside. The home-made honey mustard sauce was perfect for both the sausages and the pork knuckle.
Pork belly was good too, although I could probably use a slightly fattier cut (I’m one of those pork lard people). The ribs too were equally good, with the hint of char siu (roasted pork) taste to it. The side dishes of coleslaw and some unidentified vegetables though, were nothing to shout about.
Each dishes cost less than RM 30. Ribs & sausages RM 26.80, pork belly RM 23.80, pork knuckle RM 29.80. Overall I would say that this place offers very good value for what you get. A slightly higher class place would be EURO DELI at Damansara Kim or Jarrod & Rawlins at Hartamas, and if you really want it splurge a bit, there’s always Bermuda & Onions at Cangkat Bukit Bintang, and Bruno’s at Jaya 33. If you love pork, either one of these places would be pretty satisfying.
Meaty house is located in USJ Taipan Triangle
37, Jalan USJ 10/1D,
Taipan Triangle, Subang Jaya
GPS: 3.049244, 101.584289
Tel: 03-5633 5634
October 4, 2007
Before stepping into La Cocina, I had never tasted genuine Spanish food other than a few tapas (that weren’t very good) during a wine session somewhere in Bangsar, hence I was delighted when the owner, Mr. Jeganathan invited me for dinner at his restaurant in USJ. After all, I am always a keen experimenter in food and never shun away from tasting new cuisine.
paella negres – seafood in Spanish rice cooked with squid ink
After giving us a brief tour of the 2-storey restaurant (wine club and cellar upstairs, dining on ground level), we were served a host of tapas as appetizers and a glass of sangria that was very fresh and undiluted. The main dish was the very interesting paella negres (seafood with Spanish rice in squid ink), and we rounded off the night with a couple desserts.
Throughout the night, Mr Jega played a very warm and inviting host, never lack in enthusiasm explaining each dishes as they are served as well as telling us his passion for Spanish food.
wonderful host, manager, and owner – Mr. Jeganathan
- calamares a la romana – squid with home made garlic mayonnaise. I just can’t get enough of the
myannaise mayonnaise, and the squid fried perfectly too.
- gambas al pil pil – garlic shrimps, pan fried with fresh garlic, olive oil & dried chili.
- champignones al ajillo – button mushroom, fresh button mushroom with garlic, onion, herbs & olive oil. This goes really well with the bread.
- tigres- mussel and shrimp croquette, breaded and deep fried, with garlic mayonnaise. The mussel and shrimp is mashed up and served on the shell, perfect for those who does not like the texture of shell fish.
- we also had meat balls and some very nice bread to go with all these.
five different tapas – squid, mussel, mushroom, meatball, shrimp
The main dish, paella negres, is a mixture of large prawns, shrimps, razor clams, fish fillet, squid, clams, and vegetables with Spanish rice in squid ink. I would have been hesitant looking at the completely black rice, but after tasting some of the best appetizers I have no doubt that the main dish wouldn’t disappoint. Furthermore, the TV show Iron Chef has had squid ink dishes as well. The ink actually provides a very subtle seafood taste, and with all the fresh seafood ingredients, it proved to be a delight to any seafood lover. You just had to try this at least once.
sangria and desserts
By dessert time, I was already pretty full. The crema catalana, spanish custard with caramelized sugar on top was very refreshing, while the tarta de santiago, almond tart with vanilla custard can be a little rich especially with a full stomach. It was a very good meal overall, and there is no doubt I will be there again.
Price wise, La Cocina is very reasonable, the tapas averages about RM7-10, the Spanish rice dish is RM58, but you can feed 2-3 person. Dessert is another RM 7 or so. The restaurant also offers set meals for 2 that are priced below RM 100. There are also more familiar dishes available, such as steak, lamb shank, pastas, and even fish and chips.
Subang Jaya, Selangor
GPS: 3.046711, 101.587143
Tel: 03-8023 2395
August 30, 2006
Pork tripe soup (猪肚汤) is among one of the harder to find dishes at the everyday Malaysian kopitiam, though a pretty common item in a traditional home cooked dinner during festive seasons. It is the dish that my mom always for worshipping the ancestors on the various semi-religious “anniversaries”.
traditional dish at old school kopitiam
When my housemate suggested we go to Weng Soon Jaya (新永顺茶餐室)at USJ 17 to have the pork tripe soup, I was eager to try it. The restaurant is of a normal kopitiam set up, with over half a dozen stalls offering familiar dishes such as chicken rice and wantan mee. The stall taht offers pork tripe soup was easy enough to spot as it was the busiest.
Most of us ordered the pork tripe soup, but another friend who doesn’t take innards chose to have their soya sauce pork (豆油肉) which also come with hard boiled egg.
The pork tripe soup has a very strong white pepper taste, which is a common feature of this dish, however, the pepper did not overpower the sweetness of the soup. The tripe itself was nicely done to an easy-to-chew texture and wasn’t over cooked. Chicken feet was also used as an ingredient to further enhance the taste of the soup, the fusion of the two ingredients resulted a very flavorful soup indeed.
I did not leave a single drop of soup
The soya sauce pork was very nice as well. The gravy wasn’t too salty and the cutting of the pork was from the slightly fatty but most delicious belly area. A hard boil egg and few slices of fresh cucumber makes up the rest of the dish.
Each dishes was close to RM 5.00 including white rice. A very reasonable price for some very good food. The stall does not open on sunday and only serves for late breakfast and lunch hours.
pretty easy to go to this place even if you’re not very familiar with USJ
Jalan USJ 17/1,
Subang Jaya, Selangor
GPS: 3.033705, 101.578892