Tag / char-siu
Tucked at the corner on the ground floor of Wisma Central is a little hidden Japanese ramen shop that even many white colar guys around the area is oblivious to. I didn’t realize the existence of Tenka Daiichi Ramen for the first couple years I was working at KLCC myself.
Tenka Daiichi Ramen at Wisma Central, Jalan Ampang
Despite its hidden location, business seems to be pretty brisk whenever I went there. The restaurant is operated by a middle age uncle and the chef looks to be his Japanese wife. This is of course, purely my own interpretation via observation.
Lunch and dinner menu differs, with more choices over lunch and only 5 combination dishes served at night. However, there seems to be a separate menu in Japanese that might offer other choices, or that could be just a sake menu. The clientele at Tenka Daiichi Ramen for dinner consists of almost entirely Japanese expats.
Ramen with char siu
I almost never failed to order their char siu ramen whenever I’m there. A couple pieces of glistering rolled pork shoulder (not roasted like Chinese style though) swimming in the subtle but sweet tasting soup and that soft but firm noodle. You can also order them with a side of gyoza too.
Other items they serve include cold tofu, pork patty, grilled fish, and a few different types of ramen. Expect to spend around RM 10 for lunch and perhaps over RM 20 for dinner here.
Tenka Daiichi Ramen (behind 7-11)
Wisma Central, Jalan Ampang
GPS: 3.158728, 101.714473
A few weeks ago I went to Room Eighteen at Berjaya Times Square for a food review. I was in fact, already quite a fan of this relatively new franchise from Tai Thong group ever since the branch at Tropicana City Malls opened. However, this was the first time I visited the BTS outlet.
I brought along Terence, Jaclyn, Eric, Kerol, and Cheesie for the session. I love food reviews where I can bring friends along, it always make the occasion a lot more fun.
room eighteen at BTS, eric, jaclyn, cheesie, kerol, terence, KY
Coincidentally, the senior manager of the chain hailed from the same high school as me in Penang, my junior in fact. Since he is also from the same island that is known as sort of a food capital of Malaysia, I placed a higher trust on his taste and let the guy handled food selection for the evening.
And just like how the pork gang’s dinner always go, we over ordered.
siu mai, papaya cream puff, herbal xiao long bao, tofu skin with pork
We were first served with some dimsum as appetizer. The siu mai (steamed pork dumpling) and tofu skin with pork were really tasty, as good as some of the best dimsum I’ve had. The papaya cream puff too was quite good, albiet a little different from what you’d expect from dimsum.
We were served two different types of xiao long bao. I felt that the normal version was just rather average, and favors the herbal version (photo above) a bit more. However, it wouldn’t be something I’ll necessary order again, they weren’t really on par with those I had from Dragon-i.
roast duc, char siu, and roast pork, fried venisen with you char kwai, vegetable
The roast duck and char siu were really done very well, I particularly love them with their really fragrant chili oil. The roast pork though, didn’t particularly capture my attention, but perhaps I’ve been spoiled by the excellent roast pork at wong meng kei at pudu, literally just a stone’s throw away from BTS.
The fried venisen with you char kwai was quite an interesting combination. The meat was tender and juicy, with the contrasting texture of the you char kwai it was rather good. We ordered a plate of Hong Kong choi sum as the vegetable dish to counter all those meaty dishes. Always have your vegetable!
wanton soup, fragrant chili oil, fish ball noodle soup
The wanton soup was one of my favorites at Room Eighteen. Instead of prawn or pork, the wanton filling was half pork and half prawn, that really gave it the best of both worlds in terms of taste. Quite excellent!
The fish ball noodle soup was quite good too. The fish ball quite firm and tasty, together with the noodle and soup it can make a pretty simple meal when you feel like giving the taste buds a bit of a rest.
lotus leave rice, steamed chicken rice, two types of porridge
Lotus leaf rice and the steamed chicken rice with mushroom were two more dishes that I really liked. The chicken was really smooth and delicious I wish I can have some right now, writing this at the wee hours. Ah well…
And as if we were not already overly fed by then, our host insisted that we should try out their porridge. Both the two different porridge we tried were really good, but at this point I seriously couldn’t really take more than a spoon full.
black sesame soup, drinks, blueberry shaved ice
We capped the evening with some desserts to share (seriously couldn’t finish one by myself anymore). The sesame soup was decent, and the mango sago wasn’t bad either. My favorite of the bunch though, was the blueberry shaved ice, really “kao” and really sour with just the right amount of sweetness. That freshened me up pretty good, I liked it.
Prices at Room Eighteen are comparable to Canton-i and Dragon-i, a typical meal would fetch about RM 15-30 per person, but of course what we had here would have been more than that if we split 6 ways.
Berjaya Times Square
LG 50 & LG 18C
Lower Ground Floor
No 1, Jalan Imbi
Tel: 03-2148 8688
I have been a fan of roasted duck for the longest time and usually get my fix at Loong Foong in Taman Paramount whenever temptations got the better of me. While roasted duck is all good, everyone has been telling me that roasted goose is a whole other level altogether when it comes to taste, people like Horng who has been to HK on numerous occasions. As you might have guessed, roasted goose is a rather common dish there.
glorious glistering roasted goose
However, some weird cosmic arrangement has resulted in the relative scarcity of this dish back in Malaysia. They are so rare that so far I am only aware that less than handful of places offer them around KL.
It wasn’t until late last year that I got myself a taste of this Chinese/HK delicacy at a food review session on Canton-i, and I can attest to the claims. Roasted goose is really quite a bit more succulent and juicy compared to duck, not to mention the relative larger portion which makes it easier to eat too.
Soon Fatt Beijing Roasted Goose is a shack by the corner of Jalan Pasar
Since that event, I had been back to Canton-i a couple times only to find out that the roasted goose is sold out every time I get there. Something had to be done, and I vaguely recalled the availability of this dish at Jalan Pasar.
A few clicks on google and a short drive later, a couple colleagues and I arrived at Soon Fatt Beijing Roasted Goose at Jalan Pasar on one fateful Friday afternoon.
For the three of us, we ordered quarter portion of roasted goose (thigh and drumstick portion), another generous portion of char siu (bbq pork) and siu yoke (roasted pork) on the side, three rice and some drinks.
The dishes came with 3 types of condiments: a plum sauce and 2 types of chili sauce. Soup is served with rice as well.
The portion of roasted goose was actually rather big even for 3 of us. The meat juicy and very scrumptious, which leaves me wondering the differences the breast portion would bring since duck breast and duck confit do carry different taste. While the siu yok wasn’t as impressive as Wong Meng Kei, they still tasted pretty good. The char siu though, was actually better than expected, on par with some of the bests in town (such as meng kee at pudu, or Aman Suria’s famous Hakka noodle char siu)
roasted goose, roasted & bbq pork, rice, soup, bliss!
It was a satisfying lunch but also one that came with a pretty steep price. The meal was some RM70 for three of us, still, RM 20+ per person isn’t too exuberant for something you don’t get very often. Now if only this place has air conditioning…
Intersection of Jalan Pasar and Jalan Yap Hin,
GPS: 3.135315, 101.716479
Tel: 012-212 9018
After one too many postings on parties and relatively pricey food, I think it is about time to write about something most everyone afford to eat in this economy. A good old plate of wan tan mee at Restaurant Ho Weng Kee, strategically located at the commercial area in PJ most recognized for its food offerings, SS2.
no air conditioning nor fancy tables
This particular kopitiam specializes in wan tan mee with its various differing types of ingredients. You can have them with braised chicken feet and mushroom, curry chicken, prawn dumplings,beef, shredded chicken meat, and so on. I usually prefer mine the old fashion way, dried noodle with char siu, and a small bowl of wan tan soup with spring onion served separately. To me, wan tan mee never not complete without pickled green chili.
old fashion char siu and wan tan with noodle
For this particular brunch session, we ordered 2 plates of old fashion wan tan mee, and a serving of deep fried dumplings as appetizer.
The fried dumplings were actually very very good! freshly fried with very crunchy skin and meaty yet with appropriate amount of other such as fungus, very juicy and tasted awesome. This was one of the better fried dumplings I had in a long time.
pickled green chili and the very good fried dumplings
The wan tan mee, on the other hand, were pretty decent in their own right. Char Siu could be a little thin, and while better tasting than most places, it falls short of hock lim at PJ State as far as char siu in wan tan mee goes.
Over all the meal was a pretty good one though, I helped myself with plenty of pickled green chili, and that fried dumpling was just pure ecstasy. I shall order the dumpling on my next visit and perhaps try their other wan tan mee varieties.
ho weng kee is on the street parallel to LDP
As for price, Ho Weng Kee charges slightly more than your normal kopitiam with hawker stalls. A plate of wan tan mee goes for RM 4.50 to RM 5.80 depending on the ingredients chosen. I still find it pretty reasonable.
32, Jalan SS2/66
Selangor Darul Ehsan
GPS: 3.119294, 101.620284
Opens for breakfast and lunch, closes on Tuesdays
After reading my entry on the Famous Seremban Favorites Restaurant’s Char Siew (BBQ Pork) a long time ago, Cheesie commented that the best char siew in this side of Klang Valley is Meng Kee at Tengkat Tong Shin. So I made her promise to bring me there one of these days.
She did, twice. We had to walk the whole round of Jalan Alor and Tengkat Tong Shin in rain just to find that the place was closed on the first visit. But there is reward in being persistent, we got our fix during the second visit a while ago.
please snap the photo faster! hungry already!
We got there at before 10 in the morning and it proved to be too early. Chicken were ready, but they were still preparing the char siew. We were told to come back at 10:30.
We did, and ordered a plate of char siew, steamed chicken, vegetable, and rice. The restaurant was a house and you won’t find any fancy renovation, extended drinks menu, nor air conditioning, just good old fashion eat and sod off type of place. The crowd was building up by 11am.
char siew, steamed chicken, vegetable, soup
The food, well, true to Cheesie’s recommendation, was excellent! The char siew very tender and succulent, yet carries a hint of swetness at the caramelized outer layer, marvelous. The chicken did not disappoint either, though not as smooth as those I had at Soo Kee Ipoh Hor Fun in PJ, but still plenty good in it’s own right. The rice too were properly flavored, it was a very satisfying meal.
Meng Kee Char Siew is pretty near the heart of Bukit Bintang
Price wise, this place is just above food court level. You should be able to have a pretty complete meal for RM 10 per person. When are we doing this again, Cheesie?
Note: Meng Kee has moved to Jalan Alor right next to Nova Hotel. Tel: 017-638 8648/016-909 3721
13 Tengkat Tong Shin,
50200 Kuala Lumpur
GPS: 3.145808, 101.707392