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Philips Smart Kitchen Cooking Workshop

I have always wanted to add something new for my blog besides traveling which is cooking stuff.. Alright, for traveling post it had been back log pretty bad and shall be updating soon. I love cooking and used to cook alot while I when I was studying overseas. Since back, I have cook much lesser besides my great Maggie Mee meal for dinner. I guess I was lucky to be invited to this event which is something that is new for me and first of its kind too which is Philips Smart Kitchen Cooking Workshop. When I got this invitation, of course my reply would be YES. Something I have always looking forward too or maybe I watch too much Master Chef to have one to be completed as food blogger. Well, another task to put on a tick. Yay.

It was early Saturday morning and was given the kitchen address which is in Menara Axis in PJ. Not only that, we were told to bring some condiments, plates and stuff as there will be a food styling competition among other contestants in the class. This got me even excited as a night early I went to scout for what kind of stuff I can buy to decorate it. Sad to say, I find a lot of wastage and I end up empty handed to the event. ūüėÄ

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Upon me entering the room, we were greeting with a few tables and all the ingredients of cooking dish is being prepared and many Philips Kicthen items were being placed on the table.

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On that day, we were told that we are going to cook a few dishes and we have less than 2 hours to do that, and I was like already @[email protected], not sure how to cook that as the dishes for the day to cook are Nasi Briyani Gam Johor, Kuzi Ayam, Kacang Hijau Dessert and Coconut Fudge Slice. 4 Items in total, and of course the rest of us also panic including Cheng Yi himself. kekek.

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In Philips Smart Kitchen Cooking Workshop, of course we get a chance to play with their gadgets which is The Philips Airfryer, , The Philips Soya Bean Maker, and Philips Pressure Cooker.

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All of us getting ready at our station and of course I am delighted to be chosen same group with Cheng Yi, as many of us know he is a great cook and baker.

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Right before we start, we were greeted by the PR company themselves and of course our celebrity host Marina Mustapha, Celebrity Chef from Astro Awani.

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Then she told us, don worry, everything is very easy only. Just sitr and mix then you are ready to eat within 20-30 minutes. We were like haaa. . .Not only that, her bubble and funny character had made the whole session a great start already.

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Here we go, cooking on our first dish and follow step by step instruction by Chef Mariana. Cheng Yi is so serious and make it even more simple to cook as he cut so fast and dump everything into Philips Pressure Cooker.

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Oh yah, we are cooking off with Nasi Briyani Gam Johor for first dish.

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Anna also having fun as she is stationing herself to cook next dish.

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After we have add in all our ingredient for first dish, Chef came by to spot check on us are we in the right track or not, she can even smells the aroma of it and its really good to go.

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This is how it looks like and I really did not know that nasi Briyani is actually so simple to cook.

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Right after that we just press start and let it pressure cook for 20 minutes then biryani is ready and can be eaten. We were like whoa!!!!! so fast? its something very unbelievable for us.

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First item done within less than 10 minutes and we are already preparing to cook second dish which is Kuzi Ayam.

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Its another dish very easy too cook too as all the ingredient were prepared and just add on only with the instructions given.

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Add everything in and some spices to make it more aromatic.

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To make it less meaty, add on some cut carrots and tomato too. . .

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and finally add on the sauce and little oil to be prepare to go pressure cook!

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before it went to cook, it already smells so nice and we cant wait to taste it after that.

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While we get rid of  2 items and let the magic Philips Smart Kitchen pressure cooker do its magic, we move on to prepare the next 2 dessert in the list.

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Next device we will be playing is The Philips Soya Bean Maker and I really thought that its only meant to do Soya Bean only. For this third station we are doing  kacang hijau dessert. The whole process is as easy as cooking instant noodle less than 3 minutes.

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Prepare all the ingredient as usual then pour everything into the mixer and¬†press the “Five Grain” mode, and press START. Wahlahhhh ..¬† After 25 minutes, green bean dessert is done. ITs really as easy as kid learning ABC. Not only that, as this devices have other functions that you can prepare other items as well.

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This is what happens when you have all the smart kitchen equipment at home. That makes you have ample of time to do other stuff while cooking your meals and this is how Cheng Yi and Anna spend their time.

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After waiting for 30 minutes, yap, we prepare all those dishes less than 30 minutes and both of them still have time to play on their phone, imagine how simple is that. Then the time is right we need to release the pressured cooker steam out. Becarefull when you release it as do not direct put your face above it. You might get burn yourself. The pressure release is quite loud and let it be till its soften. Then you are able to open the cover and check on our dish.

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When chef came by to check on our nasi Briyani Gam, we got a praise from her and that really enlighten us up as I must say it really smells good and now we cant wait to taste it.

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It looks really plain now at the moment but the frangrant from pandan leaves and spices have added on makes us eager to try it on.

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Last but not least to prepare the last item we are using the Philips Airfryer and this really caught me by surprise. As I always knew that airfryer is to fried items without using oil or little and never know that this machine can actually BAKE!

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We were so lucky that Chef keep coming to our table and making it like her main cooking counter that attracted the rest of the bloggers to come over.

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JENG JENG JEnggggg!!! this is our final product and ready to be serve for you to eat. IT definitely look delicious and honestly it  taste awesome!! I have never really tasted the original one before but our cooking of Nasi biryani surely beats a lot of stalls out there. (sorry la, not to praise ourselves but it is really that good.) its also because of Chef special family receipt gravy to be added on.

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Now it taste good, and the finale stage is we have to do food presentation to compete with the rest as the the winner will walk away with great prizes.

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Drive by the motivation to win, we docorate it to be slightly modern with a little presentation of some spices being used to showcase that’s one of the ingredient being added on.

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Our Coconut Fudge Slice comes out with Valentine balloon inspired idea.

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and Kacang hijau Dessert is more like a little sampan to kick sail all the way ..

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From all of us  . .:D

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Of course we must camwhore a lot!

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Our final food presentation with apron being the table cloth . . hehe~

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Well, the winner was not us and runner up is Sidney’s team ..

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and the winner is . ..

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won by 3 leng lui’s. Who say pretty girls cant cook (from left Amanda, Sara – jewelpie.com,¬†Samantha –¬†eatzybitzy.com – one of my fav¬†cute bento¬†food design) ¬†– ¬†They are a clear winner in food presentation and we are impress too. Nevertheless, the other 2 teams also did pretty good and find that ours are very way behind . .

AT the end of the workshop, Philip Smart Kitchen items do really impress me. If I get a chance to own a nice kitchen, Philip Smart Pressure cooker will be a must get item for me. It is really a great cooking workshop for me and its my first time to do this. I am sooooo looking forward for next one already as really learn a lot, not only that all of us did had a lot of fun~

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I would like to thank Philip Malaysia for extending the invites to me and give the rest of us this Philip Soymilk maker as consolation to us~

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To the rest of you, if you are keen to cook some dishes with me, I will post up all the Recipe for you in my next blog post. STay tune!!!

Check out the video also on our little cooking workshop

[update: Jan 2014 uncle and auntie had moved. dont know where they are now]

How many of you often crave for food? I often crave for a few food and Curry Mee is one of it. In Klang Valley/ Selangor area, it is definately very hard to find Penang Curry Mee and one which is the nearest to Penang few years ago is Lorong Seratus Tahun in SS2. After they have converted to HALAL status, I no longer go back to that shop anymore. The different between Penang Version and KL version is Penang soup base is more towards coconut taste and KL version is more towards curry chicken ..

 

Well, the auntie previously did their business at a kopitiam behind KFC and now they have move to Millennium Eighty Six still inside seapark. thanks to Bangsarbabe as I borrow her pics. . :D, the sipek good in food hunting, introduce us this auntie which is from Penang that cook authentic Penang Curry Mee. We used to dine alot and now she move we also follow along.

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a simple stall that locate inside the shop which is next to the kopitiam coffee making stall.

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This picture was taken at the old stall in Seapark but I did not retake the new one at the new stall as the most important is the curry mee still the same.

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They have a few condiments that is available in the stall as it depends on what you order.

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This is the thing that you must not MISS. A bowl of simple Penang Curry Mee @ RM4.50 for small bowl and RM5 in big bowl. The auntie is really generous on the portion.

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This simple Penang Curry Mee is the killer that often makes me crave for it. A bowl that comes along with tofu puffs, prawns, cockles, cuttlefish and best of all got pork blood, mine this round I add on with Pork Ball (RM0.80 additional each). The important is the soup base that hint of coconut, a bit clear, sweet that the auntie use alot of prawn heads to cook the soup and with a hint of pandan too. Then the chili that given separately, as I prefer mine to at least add on 1 spoonfull of chili to make it super chili red and spicy.

Anyway, if you do crave for Penang Curry Mee, I rate this by far the best and its a MUST TRY! The auntie also used to serve Koey Teow Soup and Penang Hokkien Mee (prawn Noodle) which is good too, as currently this is her new location, she will bring back her signature soon. Do watch out if you do go . .

___ Updated on 18th Jan 2013

Not only that, my friend introduce me the WEstern food next to the curry mee stall and I must say its a bomb.

2 huge slab of Pork chop that cost only RM10, definately very fresh piece of pork meat being slowly grill on the pan and drench with rosemanrry black pepper sauce is just very satisfying. Another thing to aim for in this coffee shop. РHighly recommended.

*NON-HALAL

-= Ka Ching =-

Food Rating 10/10, SIPEK good..highly recommneded -Stamped-

‚ÄďWarning‚Äď This is based on my individual taste. Try it at your own risk-

Location:
Restaurant Mellenium Eighty Six
Jalan 20/22,
Taman Paramount, Petaling Jaya

GPS: 3.108099, 101.623983

Operation time:
Monday – Sunday : 7.30am – 2.30pm


[Update: 1/5/2016 – now have move to SS2)

Damansara Uptown is famous for a eatery place whereby we can hunt a few nice place to eat with a great mix. One of the latest addition outlet to the area is this Private Kitchen that I have been told that they started off with small little privite dining and its popularity had grown then they have to operate into a shop. Hence Private Kitchen was the name and now is available in bigger space  with both ground floor and first floor (more for private functions or family gathering).

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I have travel to Hong Kong a few times and yet find something similar here. Hong Kong food is definately must not miss. Well this new discovery,Private Kitchen is no ordinary shop like those restaurant in shopping mall as they are offering more authentic home cook Hong Kong Cuisine. The man behind the master creation is Chef Lam with experience of more than 20 years on him. Being in Malaysia for less than 18 months, he had creatively come out with many unique dish to impress.

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A cosy dining area with wooden chairs with many pictures that resemble on Hong Kong that certainly makes you think you are in Hong Kong Restaurant.

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Chicken wings are well deep fried to golden brown, crisps on all edges, with mild spicy and salty at the end. A great way to start off our dinner.

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Follow by this delicious Smoke Duck with Mango. Juicy and chewy slice of smoke duck which is aromatic and blend well with light sour sweet mango, perfect! ‚Äď recommended

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I love my meal to start off with soup, and this double boil soup.

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Is just a great way to make our stomach warm. Boil along with pumpkin, pork and some other ingredient makes the soup sweet enough just as I like or its just me that love soup, any kind of soup is tasty to me. ūüôā

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As we all had the introduction of the meal, then we head to the next meal section which is their set lunch menu that I am totally jealous with most of the office worker working around the area. Set lunch start off with as low as RM 7.90 and below are some of the items can be found.

Hong Kong style steamed chicken in sand ginger powder noodle soup @ RM 9.50

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Finely chop ginger slices is one of the extra condiments that you must not miss out to pair with the chicken. I finish it and asked for another additional. Not too spicy ginger taste which had tone down and suits many people I think. Well, if you are not a ginger person its worth for you to give it a try.

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This is no ordinary steam white chicken. Been perfectly marinated and bath with ginger serve along with hot soup noodle is one of the way to satisfy your lunch. Soft tender chicken meat, with slightly fragrant sauce that blends well with the noodle soup. If I drink the sauce it will be too salty as it is not meant to drink that way. I pour the gravy into the soup it made it extra flavorful.

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 noodle in the soup to pair with the chicken

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Noodles with mince meat & fried egg in tomato soup @ RM 7.50

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This is no ordinary instant noodle. Well, I often got scolded for ordering instant noodle at restaurant because of the pricing and its easy to cook. Sometimes I just crave for it and cant help it. This here is a must try. It look pretty ordinary or simple yet the hidden ingredient why I love it so much is they cook their own soup base with tomato and pork that makes it sweet enough (something like ‚ÄėLoh Shun Tong‚Äô) filled with mince meat and a simple sunny side up. Love the soup as its slightly sour tomato base and we just finish it within seconds as the instant noodle cook to springy. ‚Äď highly recommended

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If you love to have some pork, then you can opt for this Typhoon shelter noodles with Pork Chop in Chili and Garlic Soup @ RM 15

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Comes with deep fried pork as the side dish and noodle, perfect for raining weather at this moment.

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Stir Fried Pork Ribs with Rice @ RM 12.90

Sweet and soup pork ribs might looks ordinary, but this is a well balance taste, mild sweet and more pineapple sour taste as they cook along where you can buy chunks of pinapple. Deep fried pork are in cubes and soft that pairs well with the rice.

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Fried Rice Portuguese Style with braised pork belly & Seafood @ RM 16 is filled with wok hei and too bad that they don have sambal or chili oil to pair with. If not it would make it more outstanding.

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Private Kitchen Stir Fried Prime Beef Fillet with Strawberry Pepper Sauce @ RM28 

Now lets head to more of its ala-carte menu. Begins with this is pretty unique dish with me, as strawberry is being used to cook along in this dish.Cook till the gravy is well coated onto the beef, tender soft and juicy with mild pepper spicy after taste makes it a great dish for me.

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Something creamy and palatable then go for this one of my favorite for the night, Deep Fried Pork Ribs with Special Salad Sauce @ RM32. Me and Ken just enjoying this dish by just munching it half a plate with it well coated salad sauce, sweet and slightly creamy that make it appetizing.

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Creating your taste bud dancing, Stir Fried Squids with vermicelli   in Special Chili Sauce is next to hunt for. YOu have to eat it pretty fast and if not, the vermicelli will soak the soup pretty instantly. Soup taste of it is pretty amazing lime, sour spicy and squid is just fresh, chewy bouncy as I like. RM 28

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oh oh, this dish is pretty Hong Kong style as Portuguese Style Baked Chicken Chop @ RM 18. Slightly can taste on powdery ginger curry taste which definitely relates back to HOng Kong dish as the chef hvae slightly change the ingredient as he mention the ingredient here is pretty good and the base of it is potato is amazing. -Recommended when you have your rice.

Some of you might find the curry slightly powdery but that is what Hong Kong curry taste like. ūüėČ

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I know I am being called taufulou, yet this is another amazing by the chef. Crispy fried Tofu with Salt & Pepper @ RM 16

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The chef have made the toufu so delicately soft that nearly melts on your tongue  with crispy base outside with light after taste of pepper and the bite of it taste as soft as taufufa. Is the chef special mixture to make it outstanding. If you have beer on your side, this would be the best option!

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another dish that was gone within seconds as the aroma of the spicy garlic trail on our nose that make it so tempting. Private Kitchen Typhoon Shelter Prawns with Chili & Garlic @ seasonal price. Huge succulent prawn being deep fried along with chili and garlic make this dish simple and nice.

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Any vegetable with pork, I am up for it. Private Kitchen Sautéed Chinese Chives with Dried Shrimp and Shredded Dried Cuttlefish @ RM18 is a well balance vegetable that comes with me, and the best part is the small little salted fish is crispy and the saltiness that bite after it with the vegie and pork.. ooo so hard to resit!

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End with this healthy herbal jelly. Not many people will like it but its something unique to end off with. I am okay with it and I believe my parents would love it.

I must say, this is one of the most impressive Hong Kong Restaurant that I have come accross and you do not know where to dine, this is one of a highly recommended restaurant in my list for Hong Kong Cuisine. 

*NON-Halal

all pictures are taken by Samsung NX210

Location:
Private Kitchen Hong Kong Cuisine
103 Jalan SS21/37
Damansara Utama (Uptown)
47400 Petaling Jaya, Selangor
(same stretch as HSBC or nearby Ryokan Hostel)

GPS: 3.13451, 101.62378

Tel: 03-7728 8399
Hours: 11:30 am ‚Äď 3 pm, 6 pm ‚Äď 10 pm, closed on Monday

 

 

After much anticipation from the first food hunt trail Hennessy X.O with Chef Micheal Han at the beginning of the month (click here), I was counting days to this much finale event. Keep wondering for the past 3 weeks how is the chef gonna deconstruct our Penang street food. As last round we get to know that the chef is amaze with some of the dishes especially the oh,chien. On my thought, it just would not jive along what is going to be serve tonight.

All of us are here again, truly honour to be invited again by both G2 and MHD to this exclusive event. Tonight we will be dining along with Chef creation on how he had deconstruct all our beloved Penang food to another level to pair along with Hennessy X.O.

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As we were ask to gather around lobby at 7.30pm and guess what? Infront of G-Hotel, we were ferry by trishaws to our dinner location and its just another great level of experience that so many security blocking the road and all the trishaw uncle paddling their way there thru busy traffic in Gurney Drive.

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Just right about 2 blocks away we had reach our dinner destination St Joseph’s Novitiate, a heritage building that had restore and being center of lime light under new¬†construction Gurney Paragon.

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I am amazed that they had transform the whole place into Hennessy X.O stuff with red carpet being roll out. For the first time felt like VIP. ūüėÄ

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As right after registration, we were usher up to this wooden stair case that lit along with candles like, follow the light, you wont be lost.

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Right at the entrance I saw Will Quah, of course will be the official Emcee for the night.

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Time is still pretty early, and as early as 7.30pm we are all enjoying our glass of Hennessy X.O already.

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Select your drinks sir, would you like it to be –¬†neat, on the rocks, or with water

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They will be moving around to ensure that your glass doesnt run dry.

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I further venture around then there is this quartet serenades guests upon arrival. It reminds me of all those rich doing a high end charity like what you seen in the Hollywood movie with us chatting around and enjoying the soft music background.

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Just love this area, its cozy, fitted with dark comfy sofa and just plunge yourself onto it will stuck there for a while.

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upon drinking on my glass, I starred at the glass momentarily then only I realise the uniqueness of the glass, right at the bottom there is all the wordings. Love mine with little water and a cube of ice to just make it slightly chill.

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With yeng kor Cheng Yi – Fatboybakes, leng chai Robert from G2, Anna – annna.net and me

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As the time hit, we were ask to enter to the dining hall and my oh my, it instantly reminds me of Harry Potter movie dinning scene. With long tables that every one is seated and I thought, if every one in classic dressing like Harry Potter movie then it will be super cool. Nevertheless the most important is, the presence of Hennessy X.O drink with us all night long. ūüėÄ

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Found my seating and greeted with a cool folded napkins in tuxedo style along with menu being clip in between..

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Everyone is just so busy taking pictures along with cameras exchanging here and there.

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This is what happen when camera are being exchange as I also do want to be in the picture. I do not have the tux so I borrowed it to look smart.

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The whole event started off with Will Quah introducing and welcoming all of us.

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A glimpse on Chef Han to those who have not seen him in person.

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Menu for the night, it blows me away as what we sampling around on early month, it came out 90%. What a great challenge for the chef and just cant wait to get a bit on all those wonderful creation.

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We set sail on our first dish of the night. Pie Tee –¬†Chutoro and Ginger

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It was presented on a huge cube of wood standing tall is this 2 pai tee that does not look much different from our local scene and one thing for sure, ingredient inside looks solid. Blends of eggs with fatty tuna mix with herbed mayonnaise, tarragon, parsley, chives and chervil, taste is light and I pop the whole thing in one mouth bite, then end with sip of Hennessy. Blends well in my thought.

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Then every one started to chat about the dish, what do you think? Its like good, and lets continue to drink!

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Then I manage to peek into the kitchen, that chef and his team are so busy preparing our second dish.

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Here comes our Penang famous Rojak –¬†¬†Violets and Carambola Flowers

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Being deconstructed in a way that its too pretty to be eaten.¬†Colorful¬†to my eyes and start to wonder what is those mini roll. It is a mixture of fruits and vegetable, being cut finely then curl along with straws to make the size even. Add on with prawn paste, end with sprinkles of crunchy peanut, garnish along with edible flowers. Each plate are being serve with 30 cylinders. Every roll is crunchy and ‘heh kor’ is not too strong, just light enough to pair along with the vegetable and fruits. I find it goes better with neat rather than with some water.

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Halfway thru our dinner, we were greeted with this amazing voice that most of us turn our attention to her. Soft sweet voice that sings all classic songs with a few piece of classical instruments is the right blend that had been missing out.

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As my attention was to that sweet voice but huge bowl and good expression by Ciki pull me back to my food. Next up on our table is Assam Laksa.  Two plump seared  scallops from Froya, garnished with herbs, and the most unique part of all is a 50ml bottle of stock in a medicine bottle. In first sight I thought what is that bottle all about that looks like cough syrup. Then we were told by the chef its actually the soup to be add on.

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Just on my own thought, – how did the chef come out with all this idea. Just one of its kind on how to present Laksa in different level. The soup on the bottle is serve in room temperature as if its pippin hot we wont be able to hold it. If its served cold, the taste will not be perfect therefore room temperature was the perfect combination

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After pouring all the soup, and the strong smell of the soup just float into the air, smells as good as the original laksa.

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Putting first sip of soup base by tasting it, I pause for a while same to the rest, is the soup cold? Well, room temperature as we totally forgot about it whereby we are so used in eating laksa with its soup pippin hot. It would even taste better if the soup is warm, yet if the soup saltiness slightly tone down then its perfect. Never the less, the scallop is amazingly juicy, soft  and huge.

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Laksa turns out to be my favorite dish of the night as many commented its too salty yet I still like it as it pairs well with my neat Hennessy X.O

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Then Karen with the rest of MHD team members share their delights on how the whole process of engagement and how all of us enjoy the food.

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We will never stop take pictures when alcohol keep flowing down . .:D

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Or Chien –¬†with Duck Eggs and Smoked Oil.

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pre cooked in buttermilk, adding to its creamy texture, deep fried Panko (Japanese bread crumbs), to add onto that crispy texture, chives and the edible kelp, Kombu are place on top. Right after Anna finish this oyster, she starred at mine as I am still busy taking pictures of this then  I have to place both hands protecting it from being stolen.

I put the whole oyster in and only understand why she stared at the oyster.

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Hokkien Mee – Sakura Ebi and XO Sauce.

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Noodle was soft as the main ingredients in it is sakura ebi that I try to eat every bite with it that create a slight saltiness yet spicy just that its too oily.

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When I saw the menu he have Nasi Kandar cook, I was totally amaze and really looking forward to it as our last food hunt with chef, he also fell inlove with the taste of spices. Amazingly, it took chef 3 days to marinate along with rendance saunce onto this awesome piece of  Wagyu Cheeks, Onions and Ash.

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The tenderness and softness  of the wagyu cannot be describe as I found myself eating for the first time a meat that being marinate for 3 days. Apparently all this process have to be done in Singapore then air flew in as some of the ingredients he wants are unable to be located

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ABC @ Horseradish, Hibiscus and Rose Hips

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Ice Kacang turns out to be a whole new experience to be that condiments, such as rose hip, horseradish, and hibiscus will be a unique combination to me.

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Right at the end of the dinner, Chef Micheal Han and team came out and I must say what a amazing experience that you have give to us. Really out of our imagination on the ingredients that you use that manage to pull it near to our favourite Penang street food yet to prepare dishes for so many guess on the night its absolutely amazing.

Next day, we were then gathered for a Q&A Session with Chef and Karen¬†Marketing Director of Mo√ęt Hennessy Diageo Malaysia. Dinner for appreciation Grows are meant to be injected with new ideas, concepts and venue is one of a important factor for all their¬†exclusive¬†dining. By choosing some one who can relate onto their brand is a challenge yet cannot deny that,¬†scouting¬†chef talent is one of their expertise that Chef Micheal Han really able to come out with all the food into a new dimension. Its¬†truly¬†a new dining experience to me as the previous dinner on Hennessy X.O Appreciation night with Chef Edward Lee is totally different.

I am already looking forward for next installment. Can’t wait.

Fasting month had just started few days back and every one is looking for nice places to ‘Buka Puasa’ and certainly Cinnamon Coffee House, an award winning place located inside 1 World Hotel is one of the restaurant that many of you should consider. For this year Buka Pusa Menu 2012, you will be pamper with more than 100 choices of food that is available and one best part is, you will never get the same menu daily, as they have 7 different sets of menu that will be rotating around.

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I start off with soup and bread section that serve along with 4 types of soup that day. I just have to start my buffet meal with this section, just a habit. ūüôā

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Salad Bar

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Local favourites section

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Variety of condiments for you to choose

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And this is one huge roast lamb for you to go after.

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With local style cooking that fills your plate with :

Ayam Percik, Daging Bakar Ayam Masam, Rendang Daging Tok, Ikan Patin Masak Lemak Linggi, Kupang Masak Berlado, Udang Gulai Pekat dan Tempoyak, Kerabu Mangga Muda, Asam Pedas Ikan Tengirri

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This is the Japanese counter that I never  miss . . .

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Cold platter section

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Fresh prawns, oyster and crab

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sushi area

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Follow by chef Special Noodle of the day as this section will have different fried stuff every day.

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Indian cuisine corner, as never miss out their Murtabak

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Dim Sum corner

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Nasi Dagang

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follow by if you walk to the far end you will reach this section . . A taste of Indian and Malaysian Favourites.

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Where all the satay and ikan pangang is available here.

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Today they have yong Tau Fu .. .

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Fresh fruits being cut~

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4 types of drinks being prepared . .

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Local kuih muih. .

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Little western corner that serve with mini burger and pizza

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One of my favourite section is their Italian range. .

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and lots and lots of deserts for you to hunt for after your main dish

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Something cook simple and delicious that I hardly miss. .

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Fried Koay Teow from the chef special of the day

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After trying out the food mostly inside and I walk around again, there are more small little hawker stalls on another side of it. .  with more variety . .

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Today’s special is. . Laksa Kedah whis is very good and mee rebus. .

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mini BBQ area. .

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Ice Kacang Stall . .

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apam Balik is pretty good as I like mine thin crips with lots of peanut and corn . .

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Rojak

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Crepes

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Deep fried burung puyuh that you must not miss. .

 Buffet Dinner:  6.30 pm to 10.30 pm

¬†01 ‚Äď 17 July

RM93++ per adult

RM47++ per child aged 4 ‚Äď 12 years

18 July ‚Äď 18 August

RM118++ per adult

RM59++ per child aged 4 ‚Äď 12 years

 Surau facilities are available for Muslim guests as well as ample parking.

For reservations, call Cinnamon Coffee House at 603 7681 1157.

One of the place that my colleague really fond of when comes to lunch time, this place had attracted them to drive all the way from Bukit Jalil to somewhere behind Istana Negera, Jalan Bellamy to hunt for this Ikan Bakar (Grill Fish) stall around the area. I used to think, what is so good about this place as they always mention Ikan Bakar ya for lunch, till I tag along.

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In the area, it is very obvious that there is a stretch of Ikan Bakar stall with only one of it is extremely busy compare to the others. The trick is, arriving early to get a parking space as the area are quite small and its limited parking available, also long queue in the line for food and finding tables.

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I am suprise to see the huge frying pan filled with alot of seafood being grilled and consistant grilling till after lunch, with common grilled seafood are, sotong (squids), udang (prawns), ikan (fish), and many other types more. Most of the seafood are huge in size.

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Then there is a tray located next to the grilled pan and from there, is where you start hunting for your favourite seafood to be place on your plate.

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The things that you must not miss out when eating ikan bakar is their special sauce ingredients, as most of the stalls have different taste and types of chili to be added onto the seafood as condiments for this stalls is called ‘cicah kicap’ that I usually added it on with fish to add on some extra kick to it, filled with lime taste, and a bit sweet in sauce. Next is the ‘spicy sambal’ that my colleague whack it like nobody’s business as if like not spicy. One simple dip on it, makes my tears instanly flow out and sweat oozing out. It is very spicy, do try it out if you love the challenge under this hot weather.

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One of my favourite seafood ‘Ikan Pari’ (sting ray) as I like it with the meat is easily peel off and dip with both the condiments. Just do note that the bigger the fish is, the meat are harder, I usually prefer mine in a smaller piece which is nicely grilled with the banana leave wraping over it to create the extra aroma.

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Then I tried ‘Siakap’ (if not mistaken) as I prefer this the most. Grilled till very aromatic with a bit burn on the skin and the meat is very soft.

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Sotong (Squid)

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One of the food I was told by the Makcik to try on it is this homemade ‘Tapai’, a type of traditional fermented food origins from East and SouthEast Asia which is made of cassava and rice or glutinious rice. I usually do not like the taste of it, but for this homemade version, I find the taste quite okay, with the fermented taste is mild and the rice is soft. I finish one of it by myself.

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If you feel that you do not like what offer on the pan grill then there is a Nasi Melayu behind the stall which offer alot of food on the tray for you to choose. By the time I left was around 1pm and the place is crazy, with all the lunch crowd pouring in and the traffic had worsen.

Overall, the food is okay, once a while to dine here is pretty alright as the price is a little pricy compare to the location of it. . .

-= Ka Ching =-

Food Rating 7/10, okay ah~ -Stamped-

‚ÄďWarning‚Äď This is based on my individual taste. Try it at your own risk-

Location:
Ikan Bakar Medan
Jalan Bellamy,
Bukit Petaling,
50480, Kuala Lumpur

GPS Coordinates: N3 07.835 E101 41.686

Operating hours: Lunch till 3pm, 7pm-11pm


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