KAMPUNGBOYCITYGAL A MALAYSIAN FOOD & TRAVEL BLOG

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.

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Here’s a short post to end the week. Happy holiday everyone!
Have you ever been to Asian Avenue @ Sunway Pyramid? Other than the blasting music and pops of colourful fashion statement that spells “YOUNG”, it is a food paradise, a snack paradise to be precise.

Local snacks? Korean snacks? Yokomon ice cream? We settled into this little stall known as Formosa instead. We had a Taiwanese Fried Chicken Set that comes with a separate serving of lu rou fan (braised pork with rice) and zhen zhu nai cha (bubble milk tea). The lu rou fan was quite a pleasure to the palate; imagine soft fluffy rice drizzled with greasy braised meat gravy. The simplest and tastiest dish ever! However, the Taiwanese fried chicken was a HUGE disappointment, even Uncle Bob’s fares better. Boney, tough and dry, we left it untouched after a few bites.

Our order of Da Chang Bao Xiao Chang (Taiwanese Sausage with Glutinous Rice) is delicious! Sweet chewy Taiwanese sausage and slightly salty glutinous rice were such perfect match.

Total damage? RM 12 if I recall it correctly. With some hits and misses, I wouldn’t mind a revisit considering the reasonable pricing, especially at “time like this”.  Oh maybe no? THE Government is confident that Malaysia will not slip into a “technical recession” anytime soon. What’s your take on this?

Do you still remember these baoz? It was once widely circulated via emails that we can only stare at it. The good news is the franchise that created a baoz craze in Taiwan is now at Pavillion KL and Time Square KL!

One can choose from their royal delicacy series, chocolate series, crispy series, snowflake series and steamer series (RM 2.50 to RM 3.50). To make my selection easier, I choose two “3 in a pack” box set. There are champion box (12 best selling baoz) and half dozen box (diamond box, platinum box and sweet heart box) too.

From top left: Crispy Taro Baoz, Tri Star Squid Roll, Sweet and Sour Fish Bao, Curry Mutton Steam Baoz, Onion Baoz, Crispy Sesame Baoz

The tri star squid roll and sweet sour fish baoz are among my favourite while most of it tasted like any other ordinary baos. With reheating make easy and possible, it does make a perfect gift to family and friends. However, a non bao fanatic like me will not join in the queue just for a baoz or two.

With added modernity to traditonal baos, I’m seeing that these gorgeous looking baoz will soon take over Malaysians’ heart and beat the current donuts craze.

Mr Baoz
1.52.00 (Next to Food Republic),
Pavillion,
Jalan Bukit Bintang,
55100 Kuala Lumpur.

I blame it on food bloggers, with reviews like this, this ,this and this, Hong Kee Dim Sum is now pack to the brim every weekends. Like an annoying pest, we stood beside tables that look rather promising with rules of thumb like least food left on the table, the man is digging out $$, the woman is packing and kids were asked to finish the last sip of tea.

The legendary items like sang chao lor mai fan and stir fried raddish cakes were massly produced and shipped off to every single table in a jiffy. Some deep fried items are drenched in oil, when things get a little too messy.

However, one gets prompt services and quality food on a quiet weekday. Chefs’ creativity are playing well here; offering us with a myriad of possibilities for flavor and texture combinations. Spinach dumpling, deep fried prawn roll with century eggs, sang chao lor mai fan (stir fry glutinious rice) and fried fish paste coated with almond flakes, just to name a few.

I would recommend the egg tart with flaky crust, very aromatic stir fried raddish cake, warm and fluffy char siu bao and har gao with huge succulent prawns. Price is rather reasonable too, a decent meal for two comes less than RM30 most of the time. In a nut shell, it is best to drop by during the week days if you wish to stay awhile and soak up the tranquil atmosphere while indulging in some good dim sums.

Hong Kee Tim Sum Restaurant
No 18 & 20, Jalan SS22/25
Damansara Jaya
47400 Petaling Jaya.

No. 31, Jalan Puteri 2/5
Bandar Puteri
47100 Puchong.

No. 36, Jalan USJ 9/5P,
47620 Subang Jaya.

No. 69, Jalan Pandan Indah 4/3A,
Pandan Indah,
55100 KL.

No. 2, Jln 19/3,
Seksyen 19,
46300 Petalin g Jaya.

Tel: 012-3809980
Opening hours: 7.00am to 3.00pm daily.

“Dong Dong Dong”, we were distracted from our scrumptious fare of dim sum in Foo San. A man in his early 30s is holding a pair of flat chisels to break the big block of candies apart. Two packets (RM 3) of Deuk Deuk Tong was brought home then.

Having lived in a “mentos” generation, it is something new for us but not for our parents. It has brought back a lot of childhood memories of them; Deuk Deuk Tong was regarded luxury back then when everyone is struggling is make ends meet.

Deuk Deuk Tong or commonly referred to as Ding Ding Tong is a type of traditional candy in Hong Kong. It is a hard maltose candy with sesame and ginger flavors. The sweet is made by first melting maltose, then adding to it various ingredients and continuously stirring the mixture. Before the mixture solidifies, it is put on a metal stick and pulled into a line shape, then coiled into the shape of a plate. (Information from Wikimapia)

Boy! It tasted so good and al natural! With rough and uneven cuts, the maltose taste is rich and delicious with a light hinge of ginger. Any idea on where we can get such goodies around KL?

Original picture as requested.

Again, I’m so sorry for the poor quality of these pictures, taken by Kampungboy’s 6680. This humble little shop is located somewhere near TGV. Most of the food items are for take away so the shop can only fit about 10 to 15 people. You can access to their website here.

The word Shihlin came from the Shihlin night market in Taiwan. It’s a real heaven of food! I miss that place truly!


New item on the menu – Seafood Tempura. The tian bu lat that i tried in Taiwan is a sweet soupy dish with fishcake while this one is deep fried. Hmmm..so which is the original one?

Our XXL Crispy Chicken (RM5.50). Everything in the menu is RM 5.50, they have 4 items: oyster mee sua, crispy chicken, seafood tempura and crispy floss egg crepe. I remembered that the last time I read Wantan Production’s review, everything goes for RM 4.80 only! Blame it to the boosting inflation!

Smells good! The spicy powder makes me ARRRCHEWWWWW!

It’s so huge that my fist is only quarter of it! I’d decided to go for this instead of the RM 4.90 Uncle Bob!

Actually our very first post on KampungboyCitygal featured about keropok lekor. Our passion of food is not known to others until one day while we were chewing on the keropok lekor..

CityGal : “Guess not many people know about this other than local (KT) ppl huh?”
Kampungboy :” Yeapz. Usually tourists will opt for the keropok lekor in Kampung Losong”
CityGal :” Why dun we start a food blog and tell ppl about this?”
Kampungboy :” Brilliant!! Let’s start working on it!!”

Eventually our blog is now 3 month old and we get to know many new friends who are enthusiastic towards food. Let’s get back the the steamed keropok lekor..

Keropok Lekor is actually fermented fishes and tiny prawns originated from Terengganu. The types of fish mainly used are the ikan parang, tamban and selayang. Its only available in Kuala Terengganu. Orders can be made via phone call or you can pay a visit Kuala Terengganu Hawker Center. Please take note that they wouldn’t be selling during monsoon season as fish supply is inadequate

Cili Padi..Extremely Hot