Gifts of mooncakes are treasured favors we bestow on friends, families and business associates every year.
In 2016, I sold hundreds of these.
And for 2017, due to a tigher schedule, I’m limiting these to only 50 pieces this mooncake season.
If you are game to try something different, and if you wish to present your loved ones and clients something to remember, these mooncakes are perfect!
There’s an obsession among Klites for the black KL Hokkien Mee. It is a craze that I can’t quite fathom.
Personally I don’t fancy KL Hokkien Mee because of the distinct kan sui taste in the fat, doughy noodles and the fact that 9 out 10 Hokkien Mee that I’ve had so far were just plain salty and reeking of grease.
And the very reasons why it is popular – “wok hei“, umami-ness from dried sole/flounder powder and fresh, crunchy lard are the 3 crucial elements that are sadly missing in MOST versions of hokkien mee in KL/PJ.
Imagine a bland, soggy, greasy plate of fat noodles – you mean to say you actually find that enjoyable?
So then why this list? Is it a compilation of the “best Hokkien Mee in KL/PJ“?
As obsessed as I am with food, I would never, never drive on my own for 45 minutes at the ungodly hour of 9 pm for food. Naturally, the time…
After my visit to Sri Lankan Cafe at Gasing PJ area, I’ve noted two more Sri Lankan food outlets in my to-try -list.
The opportunity to visit Yarl came about during an assignment by The Malay Mail. Part of my job requires me to scout for eateries near Tun Sambathan Monorail so as I was walking around the area I stumbled upon Yarl’s.
Since it was in my to-try-list for some time, I was understandably eager to dine here.
My first visit was however, not particularly impressive.
I had the lunch items and while I love the vegetables and the chicken, the mutton was quite hard and chewy. When one of the staff inquired about my meal, I took the opportunity to feedback about the mutton. I was informed that that’s the way the recipe is.
BELOW: My lunch – RM13.00.
I then inquired about the rows of dishes on display – are these all Sri Lankan or South Indian?
I was assured that all the dishes are Sri Lankan cuisine, save for 2 vegetables.
As much as I enjoy my Indian food, few South Indian or banana leaf outlets in KL/PJ compelled me to return after an initial visit.
A handful are ok, others I would rate as “decent” but most serve overly greasy food and soggy vegetables.
Yes, I’m rather particular about the vegetables simply because I LOVE indian cooked vegetables!
More often than not, a fulfilling meal for me at an Indian restaurant consists of only vegetables.
Kenny Hills Bakers has been my to-go-to croissant place since I first stepped in back in August 2015.
Lot 10 KL has lost its tired look and besides H & M, it now boast of another attraction – a noteworthy “Japan town” of sorts that is a notch classier (read: expensive) than the regular Isetan.
The ridiculous prices may be justifiable though, for the quality and range of items sold here are definitely not run of the mill.
However, my favourite section of Isetan Lot 10 remains to be the foodcourt!
Heck, it seems to be everyone’s favourite too, for that is the busiest part of the whole building.
Not to be outdone, there are new food establishments opening on the 3rd floor within Isetan The Japan Store soon.
THE TABLE; the new restaurant floor featuring a collection of five (5) sophisticated Japanese restaurants including Sushi Azabu, a Michelin starred sushi establishment from New York loved by Hollywood celebrities, and Yakiniku Toraji, a globally known BBQ-style restaurant are making their debut in Malaysia this month.
Yeap, there are exciting times ahead for Lot 10.
Just end of last month I was invited to meet and experience Flavours of Hanami.
For someone who is not a fan of noodles in general, I do yearn for a good bowl of Lam Mee.
My place of choice was at a corner coffee shop in Pulau Tikus and their stock (soup) plus their sambal kicks ass!
In KL, a good bowl of Penang Lam Mee can be a bit elusive.
While Lam Mee Ya (a chain of restaurants in the Klang Valley) may be mistaken for offering Penang Lam Mee due to its name, let me assure you that the Penang Lam Mee isn’t that dark brown, starchy gravy version.
Authentic Penang Lam Mee consists of yellow noodles in meat stock topped with prawns, pork, omelette strips and bean sprouts. Prior to serving it will be garnished with coriander leaves, shallots and cut red chillies.
