Thursday, 30 April 2015

FOOD: Angcle Peoh @ KLANG, Bandar Bukit Tinggi

"FAMOUS PENANG AYER ITAM MARKET LAKSA IS NOW AT KLANG!"

Yes! You read that right! the famous laksa originated from Penang Ayer Itam has now expanded their business to Klang! City dwellers now need not travel all the way to Penang for some authentic laksa anymore! 

 Angcle Peoh's entrance


Sporting and joyful Angcle Peoh


Preparing those authentic laksa by himself in the kitchen


Some of the prepared ingredients for your bowl of goodness!

Uncle Peoh's past story:


Angcle Peoh or also to be know as 'Ang Kok Peoh' started off by helping his own mother in cooking and selling asam laksa back in 1950's. The 7 years old Uncle Peoh back then carried the asam laksa ingredients together with his mother on a rattan basket travelled across 4KM every morning to sell their laksa at the bridge. After working so hard for 10 years, they finally had enough capital to own their very first pedicab and later on a small lorry.

 Here's the food that we had!


 Char Kuey Teow ( Fried hor fun) with duck eggs (MUST TRY!!!)

To be honest, this has got to be one of the best 'char kuey teow' I've ever tasted in KL! The duck eggs has just brought this sinful yet delicious plate to a whole new level! I bet you'll never stop eating once you start!



Asam Laksa (MUST TRY!!!)

Prepared with some variety of fresh herbs and ingredients mainly fresh mint leaves, sliced onions, chopped lettuce, ginger flower, peppermint, and not forgetting the generous amount of prawn paste to topped it off!

The famous laksa! I "fell in love" with this bowl of goodness right from the first sip of soup. This 'proven to be good' recipe asam laksa broth handed down from uncle Peoh's mother was just the perfect combination of what is needed in a bowl of asam laksa. It was just nice in terms of spicy-ness and sour-ness.   

 Curry Mee Penang Style

Penangite usually like to have their bowl of curry me with some 'sotong'  


Penang Prawn Mee

Served with huge servings of prawns, sliced pork, halved hard boil egg, kangkungs and noodles of your choice ( yellow mee / mihun). This broth is made by frying and blending of the prawn shell before boiling it for 1 1/2 hours. This broth is made fresh daily!

Besides that, they also serve some authentic desserts for you too!


 Cendol

Fruit rojak

This unique bowl of rojak, they had to cook the prawn paste sauce for a total of 5 hours! However, in my opinion, I think the sauce is a little sweeter compared to any other fruit rojak. Also, instead of prawn crackers, 'fried char koey' is added in for some extra bites!



A picture of us together with Uncle Peoh himself, and Ms Ang and husband

Overall, I really enjoyed the food they served here especially the 'Char Kuey Teow' with duck eggs and the famous laksa!. This homey little outlet are always packed with people almost every hour. Just a little advice, come early to beat the crowd  if you're planning on coming! I will definitely visit this place again for their bowl of authenticity anytime soon!  

Last but not least, thank you for organising such an amazing food session! 

Restoran Angcle Peoh

No. 42 Lorong Batu Nilam 21B
Bandar Bukit Tinggi 2
41200 Klang
Selangor

Tel: 017-936 2223
Open daily: 9am to 9pm


Sunday, 26 April 2015

FOOD: U Dessert @ IOI Boulevard, Puchong

Dessert is a MUST for some of us especially after dinner. In case you're looking for a place for dessert or just a place to hangout with your friends and family, think no more and head to U Dessert @ IOI Boulevard, Puchong! 

Recently, I've been invited for a review at this place located at the center of Puchong ( Just right opposite IOI mall). 'U Dessert' has been well known in the state of Johor and Penang and has now expand their business to Selangor with 2 outlets which is at SS2 and Puchong


 The entrance of U Dessert

In case you're wondering, 'U Dessert' simply means "Dessert for you". There are also tables and chairs outside for smokers



Spacious, cosy and comfortable settings of the restaurant

Good place to chill and relax while enjoying your dessert especially after a long day at work!

To your surprise, this dessert place does not only serve desserts, guess what, they serve main course too! In short, you can even opt to have your dinner here before your dessert! It's an 'all under one roof' concept!

Promotions!

GST Treats! 

Choose any meals from only RM7.90 onwards for a plate of fruits and an iced lemon tea
*with upgrade of RM1 - Soda drinks
                                                                   RM2 - Fresh fruit juice (orange, watermelon, 
                               apple)

Just in case you're wondering, this is not that GST you're thinking about. It stands for 'Great Saving Treats' here at U dessert! A pretty reasonable meal you can get I would say especially with the kick in of GST recently.

Here's the food that we had that night,



 Thai Grilled chicken with rice

Rice with raisin served with crispy golden fried chicken topped with Thai chilli sauce to give it's authenticity! This set comes with a fresh cut fruits and an iced lemon tea!


Black pepper chicken udon 

You can also opt for to have this black pepper udon ( as you can see from the promotion above) if you feel like having noodles or you are a black pepper lover! It also comes with a plate of cut fresh fruits and an iced lemon tea! 

 Grilled chicken


The grilled chicken is served with a choice of 3 sauces namely Italian mushroom sauce, Thai chilli sauce, and black pepper sauce. My favourite would be the black pepper as i like my grills to be dipped in black pepper at the same time not overwhelming the natural juicy taste of the well marinated chicken  

 BBQ chicken bun

Mango fish fillet bun

Here's some snacks worth trying for you! I personally loves the mango fish fillet as it has a very unique taste to it. It's a combination of sour and salty taste to it! Very interesting I would say. Give it a try when you're here and tell me about it! :) 

Here at U dessert, they boast about their dessert for having NO preservatives, LESS sugar and natural! So, for those "health conscious foodies", this is just the place you've been looking for! 

Some desserts that we had,


 Hor fun in Mango Sago Sweet Soup

A generous portion of mango served with 'hor fun'. In case you're wondering, those are not actually coconut strips as it's slightly softer compared to the actual coconut strips. However, this bowl is very personalized, it's either you love it or you dont. I personally like it better if the 'hor fun' was chewier! :)


 Ice cream & Pomelo in Durian Sago Sweet Soup (MUST TRY!)

To be honest, being a durian lover myself, I think U dessert had serve one of the best durian dessert in town! Consist of a scoop of vanilla ice cream, a generous serving of pomelo and not forgetting the scoop of 'real durian flesh' on top of their very own made durian sweet soup. If you're a durian lover just like me, this is a MUST TRY for you!


Mango pancake


Durian pancake

These fluffy boxes pancakes are just heavenly! Every bite you take, you are sure to have them melt in your mouth! There are 2 flavours for you to choose from namely mango and durian. In case you're trying both during your visit, I would recommend you to eat the mango first as the durian one would have a stronger taste in comparison.


Mango rice balls


 Ice blended Durian

Ice blended Mango

Last but not least, they also serve ice-blended! However, these ice-blendeds taste almost similar to the desserts i've mentioned above. Maybe this is good if you're in a hurry! HAHA! 

Finally, thank you U Dessert for hosting a session for us! Really love their durian desserts, will definitely be back again with my friends and family for more desserts here in the near future! Cheers!

U Desserts
G-19, Jalan Kenari 5, 
IOI Boulevard, Bandar Puchong Jaya, 
47170 Puchong, Selangor.

Tel : 03-80747332

Opening Hours:
Sun - Thurs 12 PM -12 AM
Fri-Sat 12 PM - 1 AM

Saturday, 11 April 2015

Food: Interlude @ Taman Tun Dr Ismail (TTDI), Kuala Lumpur

May I present to you 'The First International Tapas Bar in Malaysia'. In case if you dont know, the word 'Tapas' is derived from the word 'Tapar' which means 'to cover'. Over the years, Tapas have evolved through Spanish history by incorporating ingredients and influences from many different cultures and countries. Now it simply mean a wide variety of appetizers, or snacks in Spanish cuisine. They may be cold, mixed with olives and cheese or even hot!

 Interlude

Interlude restaurant and bar is founded by the passionate and charismatic  Chef Rabindran Ramachandran. Alongside with him, also Chef Loges who is the man behind every dish prepared here. Incorporating science into preparing every dishes here to perfection!

 This is just the place to head to when you are looking for a fancy place to bring your loved ones for celebrations or just a simple dinner treat! It has a classy bistro kinda feel which definitely sets the mood right for a chillax nightout! 




The comfy yet spacious settings of the place. Best for friends and family gatherings over good food and ambiance.



Here's the food that I had that night,


Citrus chicken salad

Served with generous amount of fresh veggies, mint leaves, Italian parsley with chicken breast, fried shallots, and topped with some fresh lemon vinegar with a tinge of mustard. If you're planning on "eating clean" , this would be just the plate of goodness that you're looking for!


 Grilled chicken breast with mash and chicken jus

This deliciously looking chicken is confit ( a cooking term for when the food is cooked in grease, oil or sugar water at a lower temperature than deep frying). Well. it is rather a unique way of cooking however, this does maintain the juicy-ness of the chicken breast and not forgetting the crispy yet flavorful chicken skin. It comes with a generous serving of buttery baked mash. 


Crispy pork belly with Kill Kenny Glaze

This chunk of pork is baked with a blanket of salt, where the layer of salt is then removed and baked again. After 2 hours of baking, it is topped with a layer of  savory Kill Kenny sauce just before serving together with a base of pickled cabbage. 



Pork Burger

Look at that juicy looking patty! Don't you just wanna give it a bite? 
Consist of bacon strips, thick and juicy pork patty served with a generous amount of french fries sprinkled with paprika and oregano as side.


 BBQ Pork Ribs with Guinness BBQ sauce (MUST TRY!)

This ribs were braised with cinnamon, five spices herbs and pork stalk for a good 2 and half hours for the flavors to get right into the bones. Glazed with a layer of in-house made Guinness BBQ sauce to perfection! Whether or not you're a ribs lover, I can assure that you will definitely be back for more! 


Carrot Parpadelle 

This isn't a plate of pasta! This vegan dish with it's long strips of grated and shaved carrot served with carrot & orange puree. The grated carrot is tossed into a pan together with oregano, butter, cumin, and mint leaves. Try this if you're a carrot lover!


Nantua of spaghetti with a selection of seafood  

Another recommended dish here tonight! Pasta cooked in creamy prawn bisque with tomato based sauce. Generous amount of prawns and other seafood like mussels and squids! 



Red Snapper fillet

This Thai style Red snapper is cooked to perfection with Tomyam & miso broth served with corn, rice, chilli padi. It is baked in the oven for about 10 minutes before serving to it's customers.

This is not the end just yet. The highlight of the night is about to be revealed! 



17 hours slow cooked pork belly (MUST TRY!)

A sous viede dish ( Cooked under pressure) or it is also know as the "Modern version of confit". The piece of pork belly is first sealed in a vacuumed sealed and cooked in a water bath with slightly lower temperature (does not reach 100 degrees celsius). This 'low and slow' method of cooking results in this tender and juicy pork belly. By keeping the pork belly in a vacuumed sealed, it will retain the moisture of the pork it being dry up. 
Served with a gribiche inspired sauce which consists of grated egg white, chicken stock, cram, gherkin and some taragon herb that gives it's green colour.  

Here's a visual for you for an idea of the preparation of the '17 hours slow cooked pork belly'



Last but not least, I manage to catch a glimpse of the making of rainbow shots with the mini demonstration done by the Interlude's bar tender. I am utterly amazed by the bar tender's skills of making this shots.

Rainbow shots

Interlude
50, Lorong Rahim Kajai 14,
Taman Tun Dr. Ismail 
Kuala Lumpur

Business hours:  Tue - Sun: 4:00 pm - 2:00 am 
                          Closed on Monday

For more info regarding Interlude, Please visit their facebook page here!



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