Radish Archives

In Chinese Food By Taufulou 7 Mins Read

Noble Mansion @ The Plaza, Jaya 33

16/07/2013 No Comments

Looking for nice Chinese food for company functions or family gathering? One restaurant the few restaurant that often pop out in my mind is from Oriental Group. One of the restaurant I prefer cuz of their food quality is there. Nevertheless, I believe some of you do dine one of their outlet, Oriental Pavillion in Jaya 33.

Well, they have now expend to next building with new concept & dining experience which is known as Noble Mansion in The Plaza which is Jaya 33 new building that located directly next to it.

It is another huge outlet by them again as one of the latest creations by Executive Chef Justin Hor, inspired by delicacies of Shunde, the renowned food province in Guangzhou, China. Noble Mansion is a modern interpretation of a Chinese traditional mansion. The restaurant is divided into a few sections – The Lantern, The Bamboo Courtyard, The Terracota Rooms and The Grand Hall – to elevate your dining experience to the next level.

Specially for this outlet, there are a few signature dishes such as Liver Sausage in ‘Char Siew’ Roll, Giant Scallops, Fresh Water Prawns, Ocean Garoupa & other Seafoods in a Big Wok with Fish Stock, Pan Fried Live Australian Whole Abalone, Roast Suckling Pig with Liver Sausage, Steamed Live Australian Perch with Chef’s Special Preserved Radish.

Upon entering their main entrance, you will be greeted upon and be seated at this huge waiting area.

For big families you will love it here as their private dining room is pretty huge and was told can maximum host 3 tables as we are seated in one of the room.

Some of the rooms even comes with karaoke set. Interesting. .

Chef Justin did mention before as Malaysian diners are very different compare with other countries, that everything we consume must pair along with some sauces. Therefore he created his own signature sauces and one of the sauces that you must not miss is his Chili Oil. Ken took 1 + 1 for himself when the night ends and some of them too. I love it myself with its fragrant and not too spicy of it. Perfect to go along with almost all dishes.

For a start we kick start with appetizer Zuchinni with minced Ginger @ RM 8. Something simple, with zuchinni is very crips and ginger is not too spicy. Love it.

If you want some pork satay to kick start off with first then BBQ Pork in Skewers @ RM 12 per portion is well marinated and bbq with chef special sauce at the side that pairs pretty well.

Smoked Vegetarian Spring Roll @ RM 8

Premium Anchovies & Star Fruit in the Oriental Cincalok Sauce @ RM 14 will be one of my recommended appetizer to start off with. Its something new that I have not tried before especially to take star fruit to comes out with starter and anchovies that combines very well in taste. A bit sour with light salty sweetness end that makes this one of its kind.

Nomally we have pig in the blanket and in Chinese restaurant this will be one of the dish is similiar to that, Liver Sausage ‘Char Siew Roll’ @ RM 16. Drench in its own special sauce before going into pan fried and the fragrant of the char siew has the taste of light smoky end, top with some sesame on top to enhance the light taste of it.

If you do dine at Oriental Group often, I am sure that you know a few of their signature. One of it is Steamed Fresh Water Prawns @ RM 28 per pax. Huge juicy succulent prawn being steam along with organic egg yolk to make the sauce slightly creamy, which is just perfect that is not too thick. We drank the sauce till its last drop.

This is another new type of dish I am getting, Steamed Ocean Garoupa with Shunde Style @ RM 330 each. Love the taste of it as you can see there are green and red chili being added on top. Steam along that make the soy sauce taste awesome, filled with light green chili sour vinegar taste with chef special season for red chili make it mild spicy. Perfect to go along with rice.

Fish meat is so soft, taste sweet and fresh.

Ehhemm.. How often do you see such a huge shinning piglet being place infront of your dinning table. I can count mine with 5 fingers. 😀

We enjoy every bite of this piglet as its pretty huge. Well marinated from chef own special ingredient then slowly roast it. The skin is so crisps that after put in mouth, I can hear the person next to me on the sound of the crisps. The meat is soft and tender with fragrance of it so aromatic. A MUST HAVE!

Before our next dish, we are given lemon, star fruit shots to cleanse our palette before next dish. If I can have 4 more shots, it will be just nice. 😀

Lobster with Chicken & Pig Stomach in Spicy Sauce @ RM 80 per person.

One of the dishes that not many people will like the whole 3 ingredients being added on, especially me and a few others we feel blessed as most of the pig stomach is finish by us. Done perfectly well, with lobster is fresh and chewy to my likings and the spicy end its nice to end with a little spicy. Optional, you can add on with their chili oil to bring in extra flavor.

After with a lot of meat, I find that Braised wolfberry shoots with egg @ RM 28 per portion its very appetizing , simple and nice.

Next dish is another surprise for us as Roasted Suckling Pig with Glutinous Rice @ RM 330 is another wonderful dish.

Aromatic enough to make it as a closing dish for mains. Every one just attack on the skin first follow suit with the rice.

Rice Noodle with Abalone Sauce @ RM 28.

Sauce is thick enough and yet very fragrant as the sauce is being boiled and prepare for few hours.

As for dessert, we are being served with Chilled Sweetend Fuji Apple with Snow Jelly, Ginko, Fresh Lily & Red Dates @ RM 13 per pax. A MUST HAVE dessert that the soup is refreshing, mild sweetness and I am enjoying every sip and bite of it.

Angry Bird? Nope, this is cute little piglets known as Longevity Piglet Bun @ RM 28 for 4 pcs.

Its filled with leng yong and salted egg in it to make it a perfect ending for all of us.

Of course, I do dine at some of their outlets and surely this restaurant offereing is another new range of food by the Chef himselves to make this outlet different from what they have. IF you are looking to dine some Chinese food with some infusion from China, this is certainly will be one of the outlet to pay a visit. Recommended.

Location:
NOBLE MANSION
1st Floor, The Plaza @ Jaya 33,
No.1, Jalan Semangat, Section 13,
46100 Petaling Jaya, Selangor
Tel: 03-7932 3288

GPS: 3.109636,101.638201

Operation Hours:
Mondays – Sundays and Public Holidays
11.00 am – 3.00 pm
6.00 pm – 11.00 pm

In Chinese Food By Taufulou 3 Mins Read

Kang Beef House @ Jelutong, Penang

17/06/2013 3 Comments

A new discovery by my friend last round and they are so keen to bring me to this place that they said its one of the best for beef soup so far and before I fly back to KL we stop by this shop to have our dinner. Kang Beef House is easy to be located as its located nearby the junction of the triangular in Jelutong heading towards Perak Road on the left side.

Upon walking into the shop near to this little stall, you can smell the fragrance of the soup trailing into the air that makes me instantly hungry and looking forward.

not only famous for their beef noodle, also famous for their Beef Steamboat which I would surely come back next round to try it out.

The outlet is semi air condition as they use alot of chilling fan.

Price here are very reasonable for a bowl of beef noodle.

Ordered Crispy Beef Balls @ RM 5 which is quite normal & Deep Fried Beef Lobak with their own special seasoning and eat with chili is something good to kick start with @ RM 5

Beef Noodle soup with all ingredients added in, from beef slices, beef cubes, beef balls and all other spare part. The soup is thick in flavour, very aromatic and little herbal light taste on the end and love the taste of radish sweet taste. – Recommended~

Crystal Beef Fried Rice @ RM12.80 is something very unique. I mention unique as with the wording crystal and they actually fried something out with every bite is very crispy with very small tiny cube of crisp. Beef slice is soft and the rice fried with wok hei.

Claypot Beef Soup @ RM 15 for 2 person with a mixture of beef slices and tendon. Love the soup as its more peppery spicy base with chili padi end that makes it very umph! – Recommended!

Black Pepper Beef @ RM 15 small is fried to perfection that the beef slice still soft and not over cook and black pepper sauce all well coated onto the beef slice.

Surely, this is one of the place to hunt for if you love beef noodle soup or steamboat to kill for. Will be back.

-= Ka Ching =-

Food Rating 8/10, pretty good -Stamped-

–Warning– This is based on my individual taste. Try it at your own risk-

Location:

Location:
Kang Beef House
474 Jalan Jelutong
11600 Penang

Tel: 04 2810892

Business Hour: 12pm – 2.30pm & 4.30pm – 10pm

Close on Tuesday
GPS Coordinates : 5.392588 100.313886

View Beef Noodle & Steamboat @ Kang Beef House, Penang in a larger map

In Events By Taufulou 5 Mins Read

Aaron Craze: Rude Boy Cooks’ Tour (MALAYSIA)

14/06/2013 No Comments

[GUEST POST] – Soo Yin from Foodeverywhere

They said crazy twist gives you the explosive experience in your dishes. I say that gives lots of fun, along with style to Chef Aaron Craze as he whips up the taste and flavours brilliantly with the ingenious use of conventional ingredients but bold attempt to create amazing flavours out of the ordinary.

The Asian Food Channel (AFC) and the Berjaya University College of Hospitality jointly features the British culinary talent and AFC celebrity, Aaron Craze, in the ‘Aaron Craze: Rude Boy Cooks’ tour this month and I got this amazing chance to meet this awesomely fun loving chef while engaging with this astounding dining experience, serving a full course meal hosted by man himself.

The trouble getting to the BERJAYA University College of Hospitality (official venue sponsor) was a pain on a Thursday night. But the meal was blissfully bedazzling. The students performed at their best when serving the guests and options of several buns were served. The soft buns are not too bad while the butter was of good quality.

The appetisers were really delicious and it was really thoughtful of them to take into consideration of those who do not consume beef for religious reasons. The first being the Beef Carpaccio with Shaved Pickled Radish and Micro Greens which I really enjoyed very much. There is my favourite arugula and not to mention how the crunch from the shaved pickled radish gave the amazing texture to the dish. When served, it was still chilled so that is real comforting to eat when there is raw meat in it. Kudos to the students, given there were so many guests and all were served simultaneously.

There is a substitution to this for those who do not consume beef for whatever reason and the substitution for this is the pumpkin salad.

The star of appetisers is for sure this Scallop Crudo with Pomegranate, Crispy Ginger, Shiso Cress and Coconut. The raw scallop is obviously fresh, while the delicate pieces of pomegranate burst into refreshing sweetness when chewing it. Next in line is the tropical flavour of coconut followed by the perk of crispy ginger while the shiso cress beautifully completes the presentation of this dish.

Warming up the palate and appetite next was the Snow Pea and Spearmint Soup which was pleasantly the most delicious snow pea soup I have ever had. The soup was breathtaking with the cooling blast of mint right at the end of the warm legume fragrant.

The main is serving at three options while most choose the Poached Barramundi with Yellow Darwin Sauce and Pak Choi which is also the demonstrated dish live on the set over a glass. Full recipe here .

The playful chef really entertained the guests and while letting his mischievous and fun nature sparkle throughout the demonstration, he explained the name of the dish. It is said that he breaks all conventional cooking rules and spills all fervor onto all his dishes while cooking. It is not hard to not notice is bubbly character when he got himself stuck at this tiny opening of the glass panel.

I had my eye on the Aubergine and Mozzarella Bake and am really keen to try this dish, but was served the Poached Barramundi with Yellow Darwin Sauce and Pak Choi instead. Also on the main course option was the Wasabi Crusted Lamb with Braised Chinese Leeks which might not be a preference to the majority as not many can accept the distinguish flavour of lamb hence most just settled with the fish instead. The sauce resembles the local butter milk dishes, only this one is a more diluted form. Which means, by comparison the flavour falls short to satisfy those so used to the common rich butter milk flavour.

Dessert is interestingly fusion touch of a combined culinary. The Thai Basil Panna Cotta with Scottish Shortbread Biscuit and Poached Rhubarb illustrates an Italian dessert with Thai Basil while the poached rhubarb decorates it beautifully.

The Scottish Shortbread Biscuit on this dessert was the least impressive I am guessing probably due to over exposed on the plate for too long.

Chef Aaron Craze exhibits strong determination, immense perseverance, passion, and meticulous when it comes to culinary. Coming from a disadvantage background, he transformed to a celebrity chef when he prevails as the winner in Jamie’s Chef, a television competition created by Jamie Oliver back in 2007 with outstanding performance. With strong devotion and determination, he has pushed himself through many challenging moments in his journey to becoming a successful chef and definitely serves as an inspiration to not just budding chefs alone, but many others as well.

The night ended with greeting his guests from table to table and a toast of loud “YUM…SENG..!” at our table. The man himself is such a good sport. He also find the premium beer Kronenbourg 1164 somewhat refreshing. And since I am no fan of beer, I can only thank them for being one of the sponsors and for the invitation.

The Asian Food Channel will be showing Rude Boy Food every Thursday at 11pm on Astro Channel 703 for 13 weeks (till 27th June). Catch Aaron Craze and his crazy weave in culinary in this exciting new series and you are sure to be enthralled by those delicious foods as well as to be entertained by his charming skills.

Thank the good food and the effort of all the cooks and staffs for serving us. And most importantly, thank Soo Yin from Foodeverywhere for the great write up.

You can like my FB page – Foodeverywhere and follow me in Twitter : @sycookies

Signing off:
Soo Yin ^^

In Featured By Taufulou 4 Mins Read

Ti Chen Chinese Restaurant @ Saujana Golf & Country Club

22/11/2012 No Comments

I have been to Saujana Hotel for a few occasions from Wedding dinner, events and review and neither did I know hidden this new refurbish Chinese restaurant Ti Chen is actually hidden inside the Golf Club House itself. Hosting many private functions since its opening after the face lift, celebrations for it is not only once but twice this time around reintroducing their newly refurbished Chinese restaurant, Ti Chen back into the market.

With its rich red and black tones adorning the walls and furniture of this oriental eatery, Ti Chen has a lot more to offer. Assisting Ti Chen in retaining its stature and reputation are two new chefs, Chef Lai Chong Seng and Dim Sum Chef Yau Kim Yew.

I love the new ambiance of this restaurant, not only love at first sight as its a total dimension from the exterior out from this restaurant as you walk in you are flank with the modern Chinese yet with classic touch of it. A simple concept that you can blend in comfortably . .

The restaurant can be divided into many sections, even for private dining that they do have huge wooden panel to block it off, unique of all they have see thru curtain to make it more elegant and separation between rooms.

Since its refurbishment, had attracted many wedding dinner to be hosted here that can easily fill maximum 25-30 tables.

Staging with Chinese lantern make up the ambiance even better.

A simple conversation flow between the manager and the rest of us then we are greeted with chef signature dish, coming up with Roasted Duck and Mandarin Orange Salad with Wafu Dressing.

Carefully chop duck meat with slightly crispy skin along top with some sesame seed along with wafu dressing make it a simple dish along with lots of greens with fragrant to start off with.

Steamed Cod with Preserved Radish. Cod is nicely cut into a slab, then sitting on top of bean spout, as chef creation to make this dish a slight cripsy when you eat along with bean sprout. I always love this simple dish with soy base.

Top dish in my list for the night is Prawn and Scallop with Green Ginger Puree. Purer are place on top of the scallop then steam along that make the taste blend in very well and freshness of both succulent prawn and scallop just make it awesome. Chewy texture from both seafood, seafood will make this dish pair very well with rice.

Appear next is Homemade Beancurd with Crab Meat and Pumpkin Puree. Creamy pumpkin flooding the whole plate with fresh crab meat, Shimeji mushroom and edamame that top along with deep fried tofu below is something many people would go for unless they do not take beancurd.

With a few dishes being serve, comes along Special Wok Fried Rice with Tobiko and Crispy Beancurd Skin is one of my favourite too. Filled with wok hei and every mouthfull is fill with slight burst of tobiko make it a perfect dish yet pair along the the dishes above is just perfect. Good enough to be satisfied.

The dinner ended in satisfaction when Sea Bird’s Nest with Aloe Vera in Longan Syrup is serve upon. First time learning this new fact that the marine plant is rich in enzyme nutrients, collagen and mineral substances, calcium, magnesium, iron, potassium, phosphorus, sodium and multitude fibers and jelly form proteins. It has to be cook in this way to preserve the mineral of it. Texture is chewy with slightly crunchy. Refreshing sweetness of the soup base from longan make it a satisfying ending.

Then we only found out that Chef Lai is from Penang, instantly the whole conversation converted to Hokkien. Its just a switch of language when usually found out kaki lang. :p Chef Lai with his vast experience of 19 years and overseas then found himself establishing in Cantonese and Szechuan cuisine, and wonders of taste he can do with Chinese food without using pork.

Besides that, also found out that Chef Lai is good in cooking homecook meal with his collection of recepies along the way.

*Pork-FREE

All pictures and video taken with Samsung NX 210

Location:
SAUJANA HOTEL
Saujana Resort,
Jalan Lapangan Terbang SAAS,
40150 Selangor Darul Ehsan, Malaysia

T (603) 7843 1234

F (603) 7846 2789

E [email protected]
www.thesaujanahotel.com

In Chinese Food By Taufulou 3 Mins Read

Yang Kee Beef Noodle @ Taman OUG, KL

03/08/2010 No Comments

Last week, my colleague introduces me to this place where they often have their lunch around this area. They visited this place Yang Kee Beef Noodle quite often and the price charge is quite reasonable. One of their famous signature dish is the Beef Noodle and upon that, what I read from a few bloggers that, ‘Yong Tau Fu’ is also one of their specialties that sell very fast.

I was there during lunch time and expected to wait a while as the crowd starts to pour in, then when comes to ordering, I would always prefer beef noodle in soup version as that’s the best way to test on it with strong sweet aromatic soup base is the best, then my colleague help me to order and recommended to go for their egg noodle as its freshly made.

‘Mixed Soup Beef Noodle’ @ RM4.30 for small and RM4.80 for large

My bowl of mixed soup beef egg noodle, that tastes quite different from Penang’s taste, as the egg noodle is definitely a great recommendation, that it is fine and quite springy while eating it, soup base is a bit thick that serve along with beef ball, beef slices and some of other beef spare parts. Its not bad, but I still prefer Penang’s version.

‘Stewed Beef Brisket with Radish’ had been stewed for quite some time, but I prefer the meat to be softer a bit as if when add into mouth will melt into slices. RM 4.50

‘Dry Beef Noodle’ @ RM 4.50

One that catches my attention is that, this is the first time I come across that beef noodle in dry version with minced meat add on. The gravy that added on is a bit spicy, salty but when mixed with it, the taste is quite alright.

According to my friend, they said the beef ball here is hand beaten by the chef that is why the beef ball is so springy like what we always see in TVD drama series or in TV.

Overall, three of us did have a nice lunch while chatting all the way. Worth a try if you are around the area, around the area there are not much parking space and just wish for your luck on that day.

-= Ka Ching =-

Food Rating 6.5/10, not bad lah~ -Stamped-

–Warning– This is based on my individual taste. Try it at your own risk-

Location:
Restaurant Yang Kee,
52, Jalan Hujan Rahmat 2,
Taman Overseas Union Garden (OUG),
58200 Kuala Lumpur(same row as Steven’s Corner)

Contact:
Telephone number: 03-77843739

Opening hours:
8.30am-7pm. Closed on Mondays.
For Sundays and public holidays: Open from 8.30am-4pm.

View Yang Kee Beef Noodle in a larger map

In Chinese Food By Taufulou 2 Mins Read

Halal Tim Sum, A Kad Kar @ Bandar Puteri, Puchong

26/05/2010 9 Comments

There is one of a tim sum restaurant that located in nearby Columbia Hospital, Puchong, that serve Halal Tim Sum, A Kad Kar, which their main aim is also let other races to enjoy this wonderful cuisine.

This restaurant is established around March and their main branch is in Subang, as they are going to establish more outlets soon by year end as they aim to expose and educate more people in this food.

[updated Aug 2020: this place had close down]

With their interior decoration decorated with bamboo and a bit of jungle concept into the shop that creates a calm feeling yet to enjoy the tim sum.

They offer variety of tim sum in at a very reasonable price.

Kad Radish cake (RM 3.50), Kad Chestnut cake (RM 3.50)

Kad Egg tart (RM 3.00)

Herbal Soup (RM9 each)

Kad Chicken Pao (RM 4.00), Kad Laver Crab roll (RM 4), Kad Prawn Dumpling “Har Gao” (RM 3.50), Kad Prawn Dumpling “Green” (RM 3.50)

Kad Glutinious Rice (RM 4.50)

Kad Chicken Tofu Roll (RM 3.50)

Kad Fried Chicken Wings (RM 3.50)

Kad Mutton Dumpling (RM 4.50)

Kad Black Pepper Chop Rice (RM 7)

Kad Sauce Duck Rice (RM 8)

Kad Chicken Bread (RM 3.50)

For a Halal dim sum, I would say the chef had done a good job able to maintain the taste and quality of it and too my all muslim friends, you can now enjoy another type of food at a low price.

Location:
No.2 , Jalan Puteri 7/8 ,
Bandar Puteri Puchong ,
47100 Selangor.

Tel : +603 – 8062 5854
Email : [email protected]

Map
View Larger Map

Radish

Noble Mansion @ The Plaza, Jaya 33

Kang Beef House @ Jelutong, Penang

Aaron Craze: Rude Boy Cooks’ Tour (MALAYSIA)

Ti Chen Chinese Restaurant @ Saujana Golf & Country Club

Yang Kee Beef Noodle @ Taman OUG, KL

Halal Tim Sum, A Kad Kar @ Bandar Puteri, Puchong

Curate Coffee Roaster at SS2

Famous Kavitha Banana Leaf Rice, PJ Old Town

Boston Craft Beer, Perth now in KL

Artbox Malaysia 2023

Curate Coffee Roaster at SS2

Famous Kavitha Banana Leaf Rice, PJ Old Town

Boston Craft Beer, Perth now in KL

Nice Bubble Milk Tea Chatime from Taiwan had landed @ Pavilion

12inch Burger at Cravings Kitchen and Bistro @ Sunway Giza

Hong Kong Disneyland