9 Mar
Craft Brew has been a favourite hang out spot of us ever since they opened their door to the public last year. I love the fact that it is (quite) near to my house.
I love the casual and comfy setting.
I love the wait staffs cladded in Super Mario outfit. Uber cute!
11 Jan
While everyone was partying the night away as they usher in the new year of 2010, we headed to Lala Chong for some rockin’ Chinese-style seafood. I believe Lala Chong needs no further introduction as they have made a name in the local dining scene as the famous seafood restaurant opposite Terminal 3 of Subang Airport.
Little did we know that they have expanded to Kampung Sungai Kayu Ara, just a little further down from our perennial favourite – Pantai Seafood Restaurant. Good for PJ folks like us!
We started off with the famous pucuk paku tossed with chunks of canned tuna, chili and garlic (RM10). Weird combination but it was really delicious!
29 Dec
Nasi Lemak Antarabangsa, an established name in Kampung Baru since 1973. The brand name is so strong that they have ventured into franchising now, with 12 branches available in Klang Valley and Malacca.
Despite having a bad prior experience that we have decided not to blog about it, we will always give a restaurant a second chance unless it’s a horrible transgression. So we said yes to the invitation from Nazli that represents NLA and we met at the Kota Damansara outlet. The outlet offers a clean, air conditioned and comfortable atmosphere to enjoy your lunch or dinner.
28 Dec
Gourmet Burger or Street Burger? Sorry, but I’d take a messy, sloppy burger with overflowing juice that leaves my shirt stained, especially on days when cash runs low.
KampungBoy’s friend, Sehli introduced us to Brother John’s burger some time ago and there is no turning back. It has remained as one of our favourite burger stall. The secret lies in the generous squeeze of various sauces that make the burger so juicy. If you are game for something HUGE, go for the Master Burger that comes with double patties, double cheese and an egg.
9 Dec
Char Siew Zai is one place that we discovered by chance and has been going back ever since. The reasons being?
1. High tossing wantan mee
The noodles are boiled and go through a cold bath to ensure the ’springyness”. The breath taking moment come when the cook throw it up high and catch it with a sieve. This is repeated for a few times to ensure that the excessive moisture is well drained. The noodles were really good – springy, flavorful and firm!
Simply "US"! Epicureans from Kampung and City. Thus, we are named after: "KampungboyCitygal"
Email us at kampungboycitygal@gmail.com
