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Those of you who love steamboat surely will know this famous Famous Fish Head Steamboat, Zi Wei Yuen Restaurant (紫薇園魚頭火炭爐) at mainland Raja Uda, Penang or a very glory well known brand in the island itself is Goh Huat Seng in Kimberly Street. Eam Huat Teo Chew Fish Charcoal Steamboat is one of a addition in my list that you should not miss.

For this place, it is a recent discovery when I am back for Chinese New Year, my friend introduce me his uncle that also operate a charcoal steamboat in Penang island for the past 9 months that had create his own regular clientele is this Eam Huat Teo Chew Fish Charcoal Steamboat that located infront of Central Park Condo at Jelutong Market here. Since he said its so good that I must die die also come, then I arrange all my best buddy with 10 of us to come attack on it.

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The location is not so hard to find as you just need to locate this corner shop kopitiam that house with many other hawker stalls in this Kedai Makanan & Minuman Labu opposite the Jelutong Market.

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If you have not decide to dine in here, the menu and pricing are all smack on its stall itself.

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When we flip thru the menu, we are quite surprise to see the pricing of this steamboat, its quite cheap and definately generous in ingredient. If you do not know what to order, go for their set.

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Since there are 10 of us, we go for their biggest set which is the RM200 and add on some ala carte just incase not enough.

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The pot that they are using, is very classic with golden pot that uses charcoal to heat up the soup. Anything with charcoal, I am surely up for it as the taste is always better.

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Here are all the dish being ordered, one of their signature item is Homemade meatballs and Fook Chau homemade fish ball are very delicious and chewy

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All hungry people already asking me to quickly snap on the pic.

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This is the basic ingredient that given to us for a start as we have yet to add on any of the side dish we ordered yet. For a basic pot of soup, it comes with seaweed, deep fried bean curb, fish meat…and others. This Teo Chew steamboat is definitely different from the famous mainland as its not milky soup base, and the soup is very sweet by itself with fish meat and yam, we cannot imagine the amount of ingredients being used and hours to cook in it. All the seafood ingredient that being serve are fresh and good as the owner believe in serving fresh ingredient to his customer.

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This is what happen when the pot got put down and with hungry people like them, the pot was clear within seconds, and we go on for 4 rounds. At the end of the night, every one is stuff and we could not even finish some of the ingredient.

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At the end of the night, here is the cheeky boss that my friend keep pranking of him to get discount. As a result, we did not get any discount and our bill came about RM 250 with each person paying RM25 which is CHEAP for a steamboat quality like that.

Its good news for all of us that now we need not drive all the way to Raja Uda for a good steamboat, yet some of my friend prefer the famous Raja Uda steamboat, the difference is soup base quality. For me, I personally prefer this with less MSG detected as I do not drink as much water as I do compare to the other one. Certainly this falls into one of my recommended steamboat if you are craving for one, it wins because of pricing and quality.

There is no reservation allow as based on walk in only. Do note that their dinner time is pack with people and advise to go early. 

*NON-HALAL

-= KA CHING =-

Food rating 9/10 ,Good… Loving it~ Recommended! -Stamped-

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

Location:

Medan Penaga, Jelutong, Penang
(Right Opposite of Central Park Condo)
N5 23.366 E100 18.471

Operating Hours: 6pm-10pm


View Eam Huat Charcoal Steamboat in a larger map

Tug in a very hidden corner inside of Sapura Kencana Petroleum building in the area of Publika, you will find this little fine dine restaurant, Millesime. I have heard friends mention about this restaurant last year, as they serve excellent food that is a little pricey but worth the spending.

Update 1/1/2017]: NO Longer in Operation

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I do believe some of you are like me, eat till do not know what to eat for the day or next meal. One special style about this restaurant is that they do not have a proper menu for you to choose from, mostly will be the best set of the day as both of the chef uses or sources best ingredient of the day then come out with the menu in the morning itself. Therefore, if you dine daily here, you will have different types of food being serve.

Or if you feel being adventurous, just sit down and let the chef enlighten you with their specialty.

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Ambiance of the restaurant with their hidden corner of the building, that gives us alot of privacy, not to mention service here is excellent as the floor manager really do know their stuff.

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The restaurant also just recently won an awards.

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Its a huge open concept restaurant that they  have and you can look at the chef cook right infront of them at viewing area.

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Left menu will be set of the day and the right menu which they have recently came up are ala – cart menu for the week.

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As we were seated, we are serve along with toast of the day that made fresh daily and serve along with seaweed butter, that is one of the chef signature.

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When the manager put this few slices of bread on the table, it smells so good that we have to get a slice of it. Love grew towards the bread when we spread the seaweed butter along. Strong taste of seaweed with mild butter end, as eat more and we tend to spread the butter ticker till we ask for another round of butter, till Ken and me just cut half of the butter slice, and just eat it.

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After stuff myself for 5 slices of bread, next serve along is Amuse Bouche serve with a cut of shitake mushroom wrap with a slice of slice of smoked duck is bursting with flavour in my mouth follow by and  mashed roasted aubergines got top with feta cheese.

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Some of them commented, this is one of a beautiful presented dish that its so hard for them to start eating is Gravlax of Snapper and Salmon with Mizuno Leaves and Shaddock Nuggets @ RM32. Hard work had been putting in to prepare thsi dish, as been marinated with sugar, salt, lemon rind and dill for 4 days.  Then little round of salmon are place on the side, then shower with a golden-hued tangy citrus vinaigrette, Manukka honey and mustard.

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This is no ordinary tomato soup, as Smoked Herring and Oregano Oil are poured into Rustic Tomato Soup.

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Soup is creamy and slightly thick, as smoked carrots and leek were blend along. The taste is perfect when mixed with the smoked herring as it add the kick onto the taste. . I am definitely recommending this soup, as its unique in its kind.  @ RM23

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Squid Ink Linguine with Calamari, Chilli and Pesto in Olio @ RM45

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As the pasta is cook slightly moist, and with the perfection of al dante in spaghetti . Squid were fresh as its chewy, cook along with cherry tomato.

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Before our mains, we next have our Palate CleanserStrawberry Sherbet

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This dish will definitely be top in my list as Slow Braised Wagyu Beef Short Ribs with Polenta and Mushroom Ragout @ RM58  by the side.  Chef Patrick explained that the short ribs been braised for 6 hours with red wine and the taste of the sauce is extremely good, aromatic and strong in taste that the wagyu beef need not knife to cut it, a gentle touch is good enough to separate it. I enjoy every bite of it by slowly munching.

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Comes to dessert – Valrhona Dark Chocolate Souffle served with vanilla ice-cream.

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Chocolate Souffle is fluffy soft .. .

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The superman behind the kitchen is Chef Patrick Keith

If you are looking at good dining experience, surely this is one of the place to recommend, needless to say for special occasions. If you do have time to spare on Wednesday, its their wine Lunch and in the hurry with your client, they have  3-course Set Lunches at RM60++ per person.

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To be specific, the restaurant is located at this corner of carpark entrance.
Location:
Millesime
G1-01-3 Ground Floor
Menara Kencana Petroleum
Solaris Dutamas
1 Jalan Dutamas 1
50480 Kuala Lumpur

Tel: 03-6211-0648
Email: [email protected]

Let me tell you, it is crazy to see the crowd to be outside a shop even before its opening hours. This is the first time I saw it happen when the restaurant open for business, already seated with around 8 tables in it. At this restaurant Din Dai Fung, that served Taiwanese Food which is one of a famous Franchise that know for its quality and authentic food being served.

With their overwhelming response from locals since their opening a few years ago, now they have done a little facelift to the restaurant and re-open its door to public again with some unique range of Xiau Long Bao to be introduced.

Japanese cucumber @ RM3.80, pickled with garlic, red chilli, chilli oil and sesame oil which is crispy in texture and mild in taste, definately a good appetizer to start along with.

 House Special Appetizer (Xiao Cai) @ RM3.80 – spicy vermicelli noodles mixed with seaweed, bean sprout, dry beancurd, sesame oil and chilli oil

Introducing new to the family, Golden Pumpkin with Salted Egg @ RM3.80, being fried crispy on the outside layer, coated with salted egg on the edge and skin makes it perfect dish to go along with rice.

Shanghainese Drunken Chicken @ RM12.80 a newly modified with add on flavours which now use 2 wine to marinate on it for more than 2 days using Kampung chicken. It is served cold and it is really appetizing, and the chicken meat is a bit chewy yet soak with aromatic wine taste. – Recommended

My favourite of the day for appetizer is Stewed Beancurd with Honey Sauce (Kaofu) @ RM7.00. High quality bean curd being imported from Shanghai and made of high protein wheatflour. The process of making this surely a complicated process but the flavour of it is excellent. First bite of the beancurd taste like bread soak in water but the more I chew the more I like it. A bit sweet, salty yet its deep fried you definately don feel it!

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