Several weeks ago Jean told me we’d be going to SS17 at Subang Jaya for breakfast. For someone who spent some of his college years in Subang area, I don’t remember SS17 having a lot of commercial areas, but if
Imported cuisines often come in waves, allow me to elaborate. Back in the 80s, when you mention Japanese food in Malaysia, it’ll undoubtedly means sushi and sashimi. Over the years, different sub-type of Japanese cuisine made its way to our
A good plate of char kuih teow is not an easy dish to find in Klang Valley, especially if you’re used to the quality in Penang. However, the prevalence and demand of Penang hawker dishes meant that many of them
Rojak in Klang Valley is a term that is a bit confusing if you’re from Penang. For us, rojak is always a term reserved to that awesome street food with cut fruits in “rojak sauce” that’s made of prawn paste,
I think it’s safe to say I’m not the only one who’s happy about Japanese food being so diverse in Malaysia these days. Back in the early 90s, every Japanese restaurant basically serves sushi, sashimi, and a few assorted dishes.
Every once in a while, it’s good to get your hands greasy and enjoy a sumptuous, thick stack of mostly not-so-healthy stack of the quintessential American dish – the burger. With a obscene ratio of carb, protein, fat, and trace
When I was growing up, burger was roadside Ramly stalls, with chicken or beef patty, fried egg wrapped the meat, a slice of cheese perhaps, couple slices of tomato, shredded cabbage, all drenched in excessive chili sauce and mayo. And
Been hearing about this Bangkok lane Mee Goreng that’s at USJ (that would be UEP Subang Jaya as the official name) for a while now, so I decided to check it out last week. Bangkok Lane Mee Goreng at Restoran
What’s better than spicy hot pot that goes in hot and comes out hotter? Well, unlimited refill at one fixed price, of course! This is essentially what Fei Fan Hot Pot at Subang Courtyard offers, while I would have been
Penangites always love a proper plate of char kuih teow and would usually regards CKT prepared by non Penang Hokkien as a bit of suspect. So naturally, most of us probably won’t sample char kuih teow manned by a Malay