KAMPUNGBOYCITYGAL A MALAYSIAN FOOD & TRAVEL BLOG

Food Paparazzi

I knew that it would be another night of feasting when Jeannie Lee, the lady owner of New Formosa Restaurant rang me up. I knew it! I knew it! I shouldn’t have gone and brought home a bulging stomach and tonnes of calories that even one week of work out could not shed it away. Yet I could not resist the temptation; the sight of their signature dessert caramel coated yam and puddings keep popping up on my mind. I definitely have a love-hate relationship with New Formosa.

Simmered Winter Melon [RM45 (for 5 to 6 persons), RM90 (for 10 to 11 persons)]. I’ve never been fans of savory winter melon stew but their version has definitely won my heart. I had bowls after bowls of the soft inner flesh and flavorful soup base with nourishing ingredients such as dried baby scallops, chinese mushrooms, diced chicken, fish maw and gingko nuts.

Taiwanese Hakka Pineapple Intestine (RM14.50). I will certainly surrender in whipping out an intestine dish because involves a lengthy and messy process of cleaning. The chef has done a very good job because not even a hint of smell was caught when we mouth it down. The intestines were not too soft nor too chewy and the sourish taste of the gravy was awesome!

Sesame Prawns (RM26). The succulent prawns beneath the light crispy batter are really fresh. Deep fried anything is a weakness of mine because you can’t really go wrong with golden-brown crispy outer layer anyway.

The Taiwanese Traditional Steamed Crab Rice (RM 34 or RM68 (depending on the size of serving). The multi-grain rice (white, red and black unpolished rice) never tasted this good. It has absorbed all the goodness from crab and cooked al-dente. The aromatic flavor of dried shrimps, pumpkins and mushroom is really tempting too.

Crispy Chestnuts Duck with Three Colour Pickles (RM28 for half bird). Very special preparation of duck but the duck meat is a tad too dry for my liking and the accompanying gravy is too heavy.

Taiwanese Braised Belly Meat & Dried Beancurd (RM 16). A sinful dish with three layers belly meat, dried fried bean curd, pumpkin or sweet potato and a salty concoction of five spices powder, chili sauce, bean paste and chinese wine. Unfortunately I don’t really fancy the pungent and pronounced ordour of chinese bean paste.

Sizzling Salmon with Taiwanese Salted Cabbage (RM6 per 50 grams). East meet west in this fusion dish of sizzling salmon. The wonder salted cabbage really compliments the salmon’s delicate flavor that KampungBoy kept ranting and raving about it everyone!!

Taiwanese Special Red Mee Sua Broth (RM 9), a dish that Jeannie promised us months ago. After much anticipation, it never disappoints. The mee sua and other accompanying ingredients are brought in from Taiwan. Instead of oysters, Bonito (katsuo) fish was used. Ingredients include shrimps, shredded pork, carrot, chinese mushrooms and chinese cabbage gave an expensive taste to it.

Special Silky Bean Curd with Shredded Black Wood Ears, Shredded Pork with Salted Fish (RM12). Delicious! The smooth and silky home made bean curd was topped with abundance of shredded wood fungus, pork and yummy bits of salted fish.

For two hours in the restaurant itself, the feasting went on. It was typical of Jeannie’s generosity that she insisted on serving the desserts even though we kept showing her the gesture of NONONONO (inside the heart we were yelling YES PLEASE).Sour Plum Juice was served after the mains to cleanse our palate.

I love eating these glutinous balls called muachi with they freshly grounded peanuts. The famous Caramel Coated Yam with crunchy layers of malt caramel is heavenly! Lastly, the puddings are served in a tantalizing variety of flavors such as Green Tea Aloe Vera, Mango, Custard Caramel and Honey Herbal.

Lastly, some adorable looking cupcakes from BBO, we were really stuff but there’s still some space though. Food Bloggers…

It was yet another night of dining Rich People style on food fit for the King. Thanks to Jeannie for hosting such a great dinner. I can still feel the food jingling and rumbling in my tummy……

New Formosa Restaurant
46, Jalan SS2/24,
47300 Petaling Jaya,
Selangor D.E.
Tel: 03-7875 1894 / 019-3353 274
Email: formosa@streamyx.com
Opens daily: 12pm-2.30pm / 6pm-11pm

In conjunction with New Formosa Restaurant’s 28th Anniversary, a promotional menu was offered with a 10% discounts of food on every Saturday and Sunday, 5 % discount for payment via credit card and free corkage. (valied until 31st January 2008)

Read Also: First Visit & Second Visit

On the 30th of December 2005, tiny slices of Keropok Lekor has ignited our intention to star a food blog and this is why KampungboyCitygal was borned. It is a typical real life example of how little things can make a big difference.

Food Blogging has gave us a lot of surprises and changed our perception towards food. We used to think that food is just some lifeless combination of carbo, protein, fats, vitamins and minerals that releases energy through the process of digestion. Well, something like that lar, I read it somewhere.

All in all, we were grateful that we have manage to go this far (2 years / 24 months/ 730 days) because I have not always been a persistent person. From today onwards, we’ll be here (http://kampungboycitygal.com). So update your link people!!

Happy New Year and Happy Feasting People!!

Dear friends

It’s been awhile since our last gathering at Sandias, so let’s get together before the end of the year and create a ruckus, eat till our seams burst and throw up everything after that (what fun)!!!

This is a theme party – A Very Retro Christmas – at My Elephant, Section 17, Petaling Jaya.
Date: 28 December (Friday)
Time: 7.30 pm
Dress code: Retro lah.

-LL-

We knew that the second big gathering is hard to be missed because the previous floggers’ gathering at Sandias was awesome. It was a hangout and bonding time together for people who share the same obsessions in life - food. Eventually friendship has been forged over a shared passion for food.

My Elephant at Happy Mansion has a look of elegance sophistication with some small little details such as daisies, candle light and cute elephant painting. The quality of food has somewhat wavered due to the large crowd. This has not hampered our enjoyment because the award giving ceremony was far more interesting. We’ll definitely return for the ala carte menu due to positive reviews from other floggers’ previous visit.

The Menu

Pandan and Krachiap Coolers

Pak Choop Pang Tod (Thai style vegetable tempura)

Choo Chee Goong (Thai Yellow Curry with River Prawns)

Kom’s Chicken Wings with Mango-Kiwi Dressing

Som Tam Malakor (Green Papaya with Dried Prawns with Peanuts)

Tom Klong – Northern Thai Tom Yum with Fish Cutlets

Steamed Fish ala Thai Style

Red Duck Curry with Konnyaku, Avocadoes and Rambutan

Teckiee, Citygal, Christine, Sid, Ai Wei and Xiu Long Bao

Back: Jason, Chris, Ekeng, Jackson, Teckiee, Xiu Long Bao Front: KampungBoy, Sid

Cam-Whoring with Jackson’s Sunglasses

We can’t put up pictures of everyone because most floggers would love to remain anonymous hence the repetition of people in the pictures.

Award List – Click to Enlarge

The undoubted highlight and surprise of the evening would be our Award Giving Ceremony. It’s pretty obvious which flogger should go with the title because we just know each other so well. Grin.

Our award for being the sweetest couple – Gula Melaka Kristal. The gift came in time cause I just ran out of sugar and you know how the price has hiked up over the months. Thank you so much.

Not many people I’d be able to mingle around because I’m afraid that my sore eyes would scare you people off. Don’t worry, it’s not conjunctivas, apparently my eyes were ‘dehydrated’ from the long hours of wearing it. All in all we had a blast! Can’t wait for the next big floggers’ gathering again. The sisters (WMW, Lyrical Lemongrass, Precious Pea) are awesome, they kept the party going on and make sure that everyone is taken care of. Thank you so much for such a wonderful, entertaining, memorable evening!

Block C-G4 Happy Mansion
Section 17/13
46400 Petaling Jaya
Business Hours: Tuesday to Sunday (except Sunday lunch)
Lunch: 12.00 p.m. – 2.30 p.m.
Dinner: 6.00 p.m. – 10.00 p.m.
Tel : 012 328 5028 ~ Patrick

Location Map to My Elephant (Click to Enlarge)

Read Also: Floggers’ Meet at Sandias, Bukit Damansara

KampungBoy and I had an impromptu date where I get an hour of notice beforehand. It led us to San Francissco Steak House at Damansara Intan who went from being a special-occasion restaurant to one equally suited for an impromptu date.

The restaurant is located in somewhat of a quirky location; a full of chaotic commercial area during the day and surprisingly a quaint place at night.

Complementary Bun and Butter

Velvety smooth and rich in flavor, the Mushroom Cappuccino with frothy top has definitely won my heart.

San Francisco Steak House offers an extensive menu but prices are on the high side and as such obviously we resorted to the value for money set dinner. The set dinner consist of caesar salad with chicken/soup of the day, dessert, coffee or tea with a choice of main (grilled tenderloin with mushroom sauce or béarnaise sauce/grilled sea bass with spinach and mass potato/spaghetti aglio olio with grilled kign prawns and asparagus) at RM 38.90++.

To cure our hunger pangs, Potato Wedges with Bacons are ordered. A not very wise decision I shall say, some of the wedges are hard and undercooked and it is sprinkled with lots of burned and charred bacon bits. My main of chicken is unforgettable too, bland and tasteless.

The declared winner was the grilled tenderloin of beef, with a melt-in-your-mouth cut and grilled to perfection. The sides of mashed potatoes and greens are delicious too. It may not be a good looking slab of steak, but you do get the ounce for ounce of satisfaction.

The restaurant needs to fine tune its’ serving timing though; we had barely been served our mains when we are done with the entrees. The gracious ambiance and the juicy cut of steak are the only factors that make our evening a memorable one.

San Francisco Steak House
G01, G03, G05, Ground FloorBlock A,
Damansara IntanNo 1, J
alan SS20/2747400 Petaling Jaya
Selangor Darul Ehsan
(Also Available in Submit USJ, Mid Valley and Suria KLCC)
03 7118 2988
Open Daily from 12 noon to 12 midnight.

What does Christmas smell like to you? Mint? Candies? Nutmeg? For me, the sweet smell of Christmas would be cinnamon. The smell that tempts my senses and reminds me that Christmas is just around the corner when I’m nibbling on my aunt’s home baked fruit cakes during my younger days.

To bring up my fond memories and relieving all the Christmases that I’ve had, I’m going to bake a fruit cake! Lo an behold, did I just mean a dense fruit cake filled with pre-soaked fruits in rum, brandy or other liquor that is deeplu spiced and full of surprise? I’m pulling back my words, an easy and yummy apple crumble sprinkled with lots of cinnamon will do.

The crumb topping is wonderfully light and muesli added an extra bit of delicious texture and crunch to this heartwarming dessert. I smell Christmas with the cinnamon scent in the air, the delicious smell is tempting my senses. It tasted divine when it is still fresh from the oven or even better when it is chilled. Serve it with maple syrups and a scoop or two of ice cream.

Filling:
8 apples, peeled, washed and sliced
3 tbsp of brown sugar
2 tbsp of cinnamon

1 cup of raisin (soaked in rum, if you prefer)

Crumble:
2 cups of natural muesli
2 cups of flour
125 gram of butter
2 tbsp of brown sugar

In a large mixing bowl, combine crumble ingredients other than butter. Rub in the butter into the mixture using your fingers or two knives to mix thoroughly. Sprinkle the crumbles over the apples. Bake 30 to 40 minutes in a preheated oven at 180°C.

Apparently I love to visit Foo San Dim Sum on a Sunday because they have this Sunday Only unorthodox looking dim sum. I think that I have this minor youth Alzheimer’s syndrome that I could not remember the name of these lovely goodies that I have to made it up myself!! Please bear with me people…

Sun Rise – The salted egg yolk played well with the the other textures of the dim sum; the thinner outmost layer is crispy, followed by another layer of bouncy fish cake and lastly the seaweed.

Triangle Love – Unrequited love between century egg, prawns and pork has created a very romantic yet complicated relationship (ermm taste).

Loh Mai Kai in Bao Blanket – Yes, actually loh mai kai is keeping itself warm by hiding beneath a layer of soft and fluffy pao skin.

Har Gao Just Got A Face Lift – There were light and crunchy bits of carrots and sengkuang giving it a refreshing change from the typical fillings of shrimps only.

Peking Duck Wrap Minus the Peking Duck – Wrap Skin? Checked. Cucumbers? Checked. Hoi Sin Sauce? Checked. Crispy Duck Skin? MIA. Bits of pork floss and a slice of char siu is actually a better combination than the crispy duck skin itself.

Typical Stir Fried Radish Cake Pretending As Dim Sum – The radish cake cubes are evenly coated with the thick and sweet savoury dark sauce. I can’t stop nibbling on the crunchy dried shrimps, salted radish bit and the XL sized bean sprouts of Ipoh.After numerous time of eating and fighting for a table in Foo San, I’ve come out with my own strategies – Be there as early as 7 am or as late as 11 am. Its hard to get a table during peak hour, and after you get seated bring your bill to the cart and take your own dim sum as the waitress are too busy to entertain you.Foh San Dim Sum
No. 2, Jalan Dato Tahwil Azar (used to be known as the Ozbourne Street)

More than two decades ago, Yu Ai Seafood Noodles took root at Segambut as a humble little noodles place. Today, it has become one of the most famous eating establishment around Klang Valley, giving us the impression of a place that lures loaded consumers who are willing to pay ridiculously high price for a bowl of noodles (fyi, RM13 for small and RM15 for big).

Numerous positive reviews on the seafood laden bowl of noodles from floggers piqued our curiosity and we had to check it out. Now that it has spawn into another two outlets around SS2 and USJ 9, we have no excuse for not paying a visit.

The most sought after broth after the santan laden curry broth would be the fiery red tom yam. Of course, for non spicy offering you can opt for clear broth. The broth is nothing exceptional with the obligatory spicy, sour and slightly sweet taste.

We find it to be slightly overrated, you know when people rant and rave about the place and you set your bar of expectation higher and eventually it leads to disappointment.

Restoran Yu Ai
PJ SS2 Branch
No. 58, Jalan SS2/10, 47300 Petaling Jaya, Selangor.
Tel: 03-78778117
Open Hour: Daily 11am – 9pm
Located behind the Chow Yang kopitiam (Lim Mee Yoke prawn noodles)

Having heard so much about the best wantan meen place at Loke Yew, but we have yet to been there. One fine day when everyone is not too famished, KampungBoy and his ex-colleagues braved the traffic to Hung Kee located along Jalan Loke Yew . It was started in 1965 by the Phoon family as a small shoplot but business is so good that it has been expanded to two air conditioned shoplots now.

Everyone’s patience is tested to the limit as it is almost impossible to get a proper parking space and you have to actually wait for a table on a weekday lunch hour. We do hope that the food will actually make the hassles that we have been through all worth while.

The thin strands of wantan meen are hand-made. Everyone loves the springy texture of the noodles tossed in dark coloured soya sauce. Each servings of wantan meen come in a big bowl of wantans. Other than the obligatory glistening and sticky sweet char siu (bbq pork), you can opt for other side dishes such as siu yoke ( roasted pork), roasted duck, siu kow and braised chicken feet mushroom too. The char siu and siu yoke is not as good as expected though but Hung Kee is still a decent place for a good plate of wantan meen.

Hung Kee
28-5 and 28-6, Jalan Loke Yew
Pudu
Kuala Lumpur
(Non Halal. Open from 7 am to 10 pm daily)

Location Map curi-ed from EatinOut

Anyway, who can resist luscious creamy coconut milk and sweet aromatic palm sugar paired with rice or glutinous rice?

They have taken some effort to create a cozy and lay back settings with these colourful wooden benches and tables.

The aromatic, spicy and tangy gravy soup is served with oodles of rice vermicelli and topped with a fresh garnishing of onion, pineapple, mint leaves and fresh chilies. The curry broth has a subtle but distinct flavour and the ricer vermicelli is fine enough too.

From Top: Tapioca Banana (RM0.80 per pcs), Talam Keladi (RM0.90 per pcs), Sweet Potatoes aka Three Sisters (RM0.80 per pcs). The bite sized kueh is really good that Nyonya Colors has become the default place for tea whenever we are around One Utama. We have to fight our ways through sometimes, when the crowd is big during weekends.

Nyonya Colors
F66, First Floor, Old Wing
1 Utama Shopping Centre
Bandar Utama
WebSite: http://www.littlecravings.com/

The Johor style bak kut (RM 9 per pax) is served in a claypot with obligatory ingredients such as intestines, cabbage, button mushroom and bean curd. It might not be the best bak kut teh around, but we love the light and fragrant herbal taste of the soup.

Wonder from where does bak kut teh originated and what is the story behind? Read “The Fun Facts About Bak Kut Teh“.

The lamb stew (RM 9 per pax), marinated with Chinese five spices powder are stewed together with garlic, onion, ginger and pepper before it is cooked in a claypot with garnishes such as carrot, celery, bean curd, fungus and Chinese wine. The chunks of meat are perfectly done where we couldn’t find a hint of the annoying lamb smell. A very appetizing dish because the thick gravy goes really well with rice.

Restoran Wong Siong Wong
21-1 Jalan PJU 1/3F
Sunway Mas Commercial Centre
Petaling Jaya
Selangor
Tel: 03-78051576, 016-3238200
Business Hours: Monday till Friday (10.30am-9.30pm), Saturday and Sunday (9.30am-9.30pm)

No more day counting to be back in Thailand to savour the real thing because there is this stall no.25, selling authentic Thai food and runned by two beautiful Thai women.

The dishes, with the greasy and delicious gravy, paired fairly well with the rice. Two thumbs up to the chicken rendang; the chicken pieces is tender while the gravy is great to be poured over rice. Total damage? RM 8, not your usual chap fan price but it is fairly reasonable.

We should have taken heed not to overindulge because our tummy is rebelling and rejecting against the fiery hot goodies the next day…