Tangkak Beef Soup Noodles - Jln Imbi

What has 9/11 to do with Tangkak Beef Soup Noodles? They have chosen this date to relocated to Jalan Mahkota in Taman Maluri. No more in Jalan Imbi. It will be a gain to the folks there. Beef noodles are not easy to come by and I like the beef here as they use only local cows! It is as fresh as it can gets.

I am not sure why I am obsess with beef noodles. Maybe too many trips to Vietnam and eating the very best of beef noodles everyday, and mind you most of them are very good! Or maybe, there are not too many shops here in KL.

Tangkak has expansive menu, generous portions (ok, just pay for it), eat till satiated kind of feeling are hard to experience for foodie who like beef noodles but just find it too spaced out for comfort. But then they still take the opportunity when nearby doing and running essential chores and errands.

Each visit to CK Music will be accompanied by food along the same row of shops. Tangkak Beef is 2 doors away and opposite Overseas Restaurant while Sakura Nasi Lemak just about a 100m walk up! Well after 9/11 it will be just Sakura and another familiar face missing from my menu as I don't get there often. But then Sakura is still a great eat!

Murky, thick soup will lots of ingredients. Simple ground red chili with some vinegar for tart. Great dipping sauce for all things beef. Tenderloin is one of the best cut and the meat lived up to my expectations. Cooked to medium (probably they just placed the meat in on the hot bowl) it should be a great meat to have but alas there was some remnant of silvery skin/membrane that reduced that enjoyment.

Another satisfying meal. Beef pieces was well cooked but breaks easily in the mouth. Beef noodles as it should be.

Another great dish. Should have ordered more. Beefy. solid and fresh!

Kaki Bola XO Fishhead Noodles.

A noodle place for football fans?

Looks like the owner is a big football fans-with posters of football stars and teams pasted on the shop's walls.

Their signature dish are fish head noodles with some side dishes like fried wanton and dumplings.

I ordered a fish paste noodle and three pieces of deep fried dumplings for easy eating-just does not want to get a bone stuck in throat early in the morning !

Service was good and the place was clean and hygienic.


XO Fishpaste noodle-thick rice vermicelli-springy fishpaste-lots of red tomatoes-spinach and extras toppings of chopped spring onion / coriander leaves-tasty broth with some tanginess-good and affordable-Rm7.30/ with a side order of fishpaste/shrimps dumplings-hot and crispy-Rm4.50. Spicy and tongue numbing green Bird's eye chillies for extra kick!!!

Total bill:Rm13.40.
Location:23, Jalan20/14,
Paramount Garden, Petaling Jaya.

2011 Mooncakes @ Shang Palace, Shangri-La Hotel, Kuala Lumpur

Another mooncake post. Can you tell that I love mooncakes? :D

Since traffic on a Sunday wasn't too bad, we made our way to Shangri-La KL for some of their mooncakes. Shang Palace have set up a mooncake booth right at the entrance of the hotel, making it convenient for customers wanting to purchase mooncakes. I sampled some of the traditional baked mooncakes (white lotus, black sesame seed, and red bean) quickly before settling for 1 baked mooncake and 2 snow skin mooncakes.

Exquisite looking gift box

The large mooncakes are packed in a black/red box whereas the mini snow skin mooncakes in a pink/gold box. The folds of the box form a flower motif.. how pretty.

For large mooncakes

For the mini mooncakes

There are 15 flavours in total, price ranging from RM15 to RM24, the most expensive being the Mini Ping Pei Bird's Nest with Custard. The mini snow skin here are slightly bigger than the Mandarin Oriental ones but pricier. The snow skin mooncakes are made fresh daily without any preservatives and hence has to be consumed within 3 days.

Advance order is recommended for the Mini Ping Pei Durian (RM17) since it is one of their popular and must-try flavours. It's a little pricey but well worth the money paid. A must for durian lovers, this was absolutely fantastic.. the fresh durian (D24) blended with! the cus tard powder to create a smooth, creamy and simply heavenly filling. I don't even like durians that much since I usually find the smell pungent, but somehow this Shang mooncake smelt aromatic instead.

If you love durian, you really have to try this.

No complains about the Mini Ping Pei with Green Tea (RM15), though for me it paled in comparison to the durian one. It was smooth with a mild flavour of green tea and bits of seeds/nuts.

The Lotus Seed Paste with Double Yolk (RM24) from Shang Palace is the best I've eaten this year. With incredibly smooth and fragrant lotus seed paste as well as a lovely salted egg yolk, the whole family enjoyed this.

The baked mooncakes need to be consumed within 10 days (no probs!)

The loveliest salted egg yolk we've encountered this year.. moist and whole

Full moon

Other flavours here include Red Bean Paste, Lotus Seed Paste with Single Yolk, White Lotus Seed Paste, White Lotus Seed Paste with Single Yolk, Assorted Nuts & Sun Dried Fruits, Black Sesame Seed with Single Yolk, Mini White Lotus Seed Paste with Yolk, Mini Ping Pei White Lotus Seed Paste, Mini Ping Pei White Chocolate with Pistachio Flavour and Golden Raisins, and Mini Ping Pei Chocolate with Ganache, Pecan Nuts and Chinese Tea.

Full set of photos can be viewed here.

Location: Shang Palace, Shangri-La Hotel, 11 Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia.

Tel: 03- 2032 2388

E-mail: SLKL-ShangPalace@shangri-la.com

GPS Coordinates: 3.1541, 101.706297

W App for iPhone: A New Kind of Escapism

For years, I had a happy pre-vacation ritual. Id head to my regular Tower Records and lose myself in aisles of CDs and DVDs. After finally emerging from the store usually with some purchases in hand Id move on to a nearby Borders where Id go through travel books and magazines, rarely resisting the temptation to buy even more items which I clearly have no time nor space for. Then, I would head home and spend countless hours trying to compile enough mix-tapes (remember those?) and bury myself nose deep in the pages of guidebooks like Lonely Planet and Rough Guides and try to remember every Dos and Donts for my upcoming destination.

However, in the last couple of years, things in the physical media world started to change. Tower Records have folded up twice over and Borders is currently resorting to opening smaller outlets here in Malaysia as a cost-saving measure. Personally, not only have I been spending more time building up a digital music library courtesy of Apples iTunes store (which has now rendered my CDs only slightly less quaint that LPs), Ive also been traveling around with more digital guides. Ive been spending my money on travel Apps the way I used to splurge on books. And you know what? Theres a whole wide world of travel apps out there (free or payable I cant help but feel like a kid in a candy store) to help me maneuver around any city or country around the globe like a local and then some. Much more than any Borders can ever offer.

As a consumer of things, Im thankful for this great digital exodus. Thanks to Steve Jobs crew, I can now put my entire almost - CD and DVD collection onto a handy music player that also happens to be my telephone/movie player/travel guide/booking agent/internet browser/email client/camera/forex calculator/translator (it does everything except print money) too. They are such perfect travel companions to have in my pocket and I can travel freely without guilt or effort lugging many a dead tree product around.! I find myself increasingly relying on them these days. I believe that more and more travel-based companies are also aware of this global trend and are moving towards this strategy.

I havent been traveling muchrecently but I can now look forward to a couple of trips for theremainder ofthe year. I'm very excited about them and of course, without a doubt, digital media will be a big part in making them enjoyable.

***

For my upcoming trip to Maldives in October, I was happy to find out that W Hotels worldwide one of the two retreats which are hosting my stay there - has just released their very own iOS app. It may sound like they are a littlelate to game given how many hotels out there have their own apps, but how many can actually boast having their own exclusive access to a fully integrated music experience definitely a first for the hotel industry. Savvyguestcan access a whole list of exclusive music content curated by Ws Global Music Director, Michaelangelo LAqua, from DJs all over the world via a live streaming platform provided byMIX.dj. W loyalists (or W-irgins like me) can now dip our toes into various playlist created to reflect different moods, locations and spaces and immerse ourselves into the hotel's brand of holistic lifestyle before stepping foot into any of their stylish properties worldwide. Plus, they make fabulous dinner or pool party mixes at home.



Beyond music, the W Hotels iPhone app also features:
Explore W Hotels Worl! dwide - Find, explore and book W hotels and retreats around the world.
Get Local - Check out the local weather, get directions or take a first look at W photos.
Get Insider Access - Find out about special events and exclusive W Happenings in each destination through the "Insider" tab on each hotel page.

But the feature Im looking forward to use when I land in W Retreat and Spa Maldives is the Have it Delivered feature. All I have to do is tap on the I Need tab for immediate service onanything I wish for, 24-hours a day - a great extension of the W's signature Whatever/Whenever service. Hows that for total awesomeness? I can't wait.



The W iOS app also provides fashion finds, and other meaningful ideas about whats new and next. And shopaholics will go into a tapping frenzy when they visit the Bring W Hotels Home tab, where they can get instant, on-the-go access to The Store (Ws take on the traditional hotel gift shop). It is exciting to see an elite hospitality brand like W Hotels embrace the digital world and new technologies in order to connect with their audience a clear extension of the brands promise to offer a unique mix of cutting-edge design and passions in fashion, music and entertainment around the world.

***

The application can be downloaded free of charge at www.whotels.com/music or through the Apple App Store at www.whotels.com/mobileapp

The best Fine Dining I've had so far @ Nota Bene, Toronto

It was my final week in Toronto before I head back to Asia for a month. I wanted to sample another fine dining establishment and decided on Nota Bene after reading a lot of positive reviews on the Internet.

The cuisine as described by Open Table is Contemporary American and featured a Hog Summer Night Special every Tuesday in July and August. Fortunately for us we dined there on a Tuesday night and had a chance to order their Hog Special.


Bread

Our meal started off with some Rye Bread which was served cold. I'm not a fan of Cold Breads in fine dining establishments as it tends to be a little too chewy.


SUCKLING PIG TACO

This was the first course of the Hog Summer Night Special. The shredded pork was tossed in a rather bland spice mix and is served with some Pork Crackling, Tomatillo, Sour Cream and Butterhead Lettuce


RICOTTA-STUFFED ZUCCHINI FLOWERS

The Zucchini Flowers had a nice textural contrast between the crispy batter and soft ricotta cheese. It was seasoned just right and the Ricotta Cheese was really good


HAMACHI CEVICHE

Absolutely delicious. The Hamachi literally melts in your mouth. The Acidity was perfectly balanced with the use of Buttermilk which toned down the sourness. Eaten together with the Cilantro and Avocado it was a really refreshing appetizer.


NOVA SCOTIA LOBSTER SALAD

Crisp Romaine Lettuce, Perfectly Cooked Lobster Meat, Crispy Croutons and Bacon Bits tossed with a Butter Milk Dressing that did not overpower the salad. This was another solid appetizer.


SUCKLING PIG PORCHETTA

The main course of the Hog Summer Special was simply divine. The natural flavor of the Pork Loin and Stuffing is accentuated so well in this dish. The Pork was moist and the Skin and Crackling was crisp. Easily one of the best Pork Dishes I've had.


12/OZ GRASS-FED NEW YORK STRIP

The Striploin was cooked perfect Medium Rare. It was had a nice flavor but it did not had a crispy crust like what I had in Giby's. It was definitely a very good Striploin but Giby's still has my vote for the best Steaks.


RABBIT SOFFRITO, PAPPARDELLE PASTA

This was Katrin'a entree and I had a little bit of it. The Pasta was cooked Al Dente with the Rabbit Meat really tender.


MEDITERRANEAN SEABASS

This was Lily's main course and we found it to be a little disappointing because it tasted similar to Chinese Steam Fish. Given we were in Nota Bene we expected something different.


SHAVED ONION RINGS

We ordered a side dish of Onion Rings. It was seasoned nicely with Sea Salt, had a light crunchy texture and the Onion Rings was sweet.


STICKY TOFFEE PUDDING

A sweet but sinful dessert. The Caramel had a nice deep flavor and was really good the Sticky Toffee which contained some Pecan Praline adding a nice crunchy texture to the soft Pudding.


LEMON CURD, BUCKTHORN BERRY SORBET
!
My favorite dessert of the night. This dessert was an interplay of Texture and Flavors. The Lemon Curd's sourness complemented the Buckthorn Berry Sorbet and Raspberries. The Raspberries were served frozen giving it a crispy texture to contrast the soft texture of the Sorbet and Lemon Curd.


PISTACHIO ICE CREAM

The Ice Cream was decent. The Pistachio Flavor was strong but it wasn't as creamy as we liked. We did however enjoy the Sugar Biscuit.


Overall Note Bene is the best Fine Dining Restaurant I've had so far in Toronto. There were a number of dishes I really enjoyed such as their Hamachi Ceviche, Lobster Salad, Suckling Pig Porchetta and Lemon Curd with Buckthorn Berry Sobert.

People looking to visit Nota Bene should definitely go on a Tuesday to try out their Suckling Pig Porchetta!


Food: 4.5/5
Service: 4/5
Ambiance: 4/5
Price: $$$$$ (Approximately USD $65 per person)


Contact Information
Address: 180 Queen Street West, Toronto, ON M5V 3X3, Canada
Tel: +1 (416) 977-6400
Web: www.notabenerestaurant.com/welcome/
Map:

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Chan Meng Kee Wantan Noodle & The Elusive Wild Boar Curry

Char Siew Wanton Noodle Beautiful combination of springy egg noodles (very thin strands, if you noticed) tossed in a medley of savoury sauces, caramelized barbecued pork with ample proportion of fats, pork dumplings (wanton) in soup and an acerbic crunch from the pickled green chillies.

Okay, heres another noodle story. One that deserves a mention, nevertheless. Not quite in the league of the legendary Da Pu noodles of Pudu yet, but the 6-7 years in business should be honoured with a pat on the shoulder.

For about 3 years, Chan Meng Kee was operating in Section 17, before moving to SS2 about few years ago. This noodle house took over from another famous brand; Ho Weng Kee (read this post from KY Speaks written in 2008), which also had a strong following back then.

A pity some had lamented, since Ho Weng Kees famous for their beef brisket noodles thats supposedly flavourful, fork-tender and moist after long hours of cooking in slow fire.

Did Chan Meng Kee live up to the hype generated by its predecessor?

Just like clockwork; precision and carefully delegated job scope lent the cooking and serving process a touch of professionalism. Everyone had a role to play here.

Again, it was this other Ipoh Mali whom had successfully converted me into a fan of Chan Meng Kees brilliant rendition of the flavourful, porky-infused wantan noodles.

Come here for breakfast-brunch-lunch only. Okay, stretch the limit and push your luck for a late lunch if you insist, but they close at 3pm. And they do not open for dinner, so plan ahead.

Wantan Roast Pork Noodle (Siew Yoke Meen) from RM5.00/U! SD1.70 o nwards Crunchy skin roasted to perfection, with succulent bites of marinated meat underneath. Oh, of course there should be some fats for the flavour to permeate through.

Dry Curry Pork Ribs Noodle (from RM6.00/USD2.00 onwards) More bones than meat, this was not as stellar as the other porky options, but still a good choice if you prefer your noodles to be drenched in a moreish, mild curry.

Simply named Beef Noodle (RM6.00/USD2.00 onwards) on their menu, the stewed beef brisket and tripe came in very small, bite-sized portions but turned out to be of very tender texture and a flavourful touch not overwhelming the dark sauce coating the egg noodles.

The wanton (pork durmplings) were of passable nature, neither excelling in texture, flavour or portion. The soup was nicely infused with a touch of dried flounder powder, though we felt an incessant thirst after the meal on the second visit.

Highly recommended by the staff taking our orders, the crispy roasted chicken (RM10.00/USD3.30) came in a full thigh portion. The skin was crispy, topped with fried shallots and served with a piquant mix of homemade chili sauce with added zest from a squeeze of lime, and finely-chopped cili padi (birds eye chillies)

So what makes their wantan noodle special? The addition of crispy lard fritters hidden deep beneath the oodles of noodles, and plentiful of mustard greens and chopped scallions.

Thinner than the conventional mass-manufactured wriggly egg noodles, blanched to a toothsome crunch (QQ for those accustomed to this term), and coated in a glistening mix of sauces. No alkaline taste from lye water thankfully, else I would have left more than half of the portion unattended.

Do they make their own wantan noodles? No. But the factory makes the noodles according to Chan Meng Kees secret (I presumed) recipe.

So what connects Chan Meng Kee to Ho Weng Kee? A landlord-tenant relationship. Thats all. Surprise, surprise.

And why couldnt we order the dry curry wild boar noodle on both visits? The boss ONLY allows good quality wild boar meat to be cooked and served. And unlike in Gerik or Lawan Kuda, where you can order the same dish everyday, supply of game meat is scarce here in comparison.

Understandable, since I doubt you can hunt for wild boars in the city.

Half expecting them to serve only leung sui (herbal tea) or barley, it was with sheer delight that I found coffee and tea on their menu! Brewed to a frothy finish too!

A clean premise with an airy ambience, I wont mind coming here for my breakfast on a lazy weekend morning. But for lunch on a working day? Nah Ill skip that.

Go for the char siew (BBQ pork) or siew yoke (roast pork) noodle. They also serve rice to go along with the meats. Next in line? The white chic noodles. Seriously, thats on the menu but its noodles served with slices of poached chicken, of course. And I will cross my fingers in anticipation of a shot at their wild boar curry noodle.

Oh yes I will. Its not like the first time that I am being this persistent.

CHAN MENG KEE NOODLE HOUSE (non-Halal)
32, Jalan! SS2/66,
47300 Petaling Jaya,
Selangor, Malaysia.
Telephone : 6012-688 1972 (Chan Yoke Pui)
Opens from 8.30am 3pm daily.
Closed on Mondays, unless its a public holiday.
Google Map to Chan Meng Kee
GPS Coordinates : 3.119224,101.620149

Fried Rice With French Beans and Carrots

Fried Rice With French Beans And Carrots

Cooked this dish last Sunday....lazy, tired and do not know what to cook

and came out this idea since I have those ingredients

hyphenating inside my fridge.

Lazy and tired from last Saturday trip (day trip) to Malacca

with my lovely colleagues, Stephanie Chua, Elly Chong and Jessie Chen.

All of us had wonderful day shopping, eating and talking nonsense.

We also managed to visit our dearie ex-colleague Ooi Poh Meng in Seremban,

while we were on the way back home to Kuala Lumpur.

Cooked rice (preferably overnight).

4 eggs.

Handful of French Beans - Wash and drain.

1 carrot - Wash and drain.

Eggs - Beaten with 1/2 teaspoon pepper and 1/2 teaspoon salt.

French Beans - Dice.

Carrot - Dice.

Heat the wok with high fire.

Sprinkle with 1 teaspoon of salt and stir for a short while.

(According to my mother, the fried rice taste better by doing this way)

Pour in the diced carrot and stir fry for 2 minutes.

Then pour in the diced carrot.

Stir fry until cooked.

Then pour in the cooked rice.

Stir fry until combined and until the rice is hot.

Once you can hear the sound like the rice is jumping up........

then, pour in the beaten eggs.

(According to my mother in law, by hearing the sound like

the rice is jumping up...our body won't be heaty after eating the fried rice)

Stir the beaten eggs until well combined and cooked.

And lastly, dish out!!!

Don't you love to eat it!!!

Simple and delicious dish.