Posts Tagged ‘bean curd’

The last time we came here, the place was sold out. This time we were here a lot earlier. It was DL’s 3rd attempt though, after 2 failures.

While waiting for DL to park his car and order for food, these are the eye candies from the place.

... Old Master Q (老夫子) as mural for the washrooms. Classic!


... wine rack? Not really, but rather empty bottles.


... instead of leaving business cards, they keep umbrellas.

Now, the good stuff begins…

... zhup fan? This was nice, the taste was just right.


... pot of gold, basically formed with seafood of various species.


... I call this the mommy's fried egg.


... finally, a dish which the place was meant for, BBQ grilled lamb.


... it looked like a slice from a roasted duck.


... the leftover soup from pot of seafood was turned into a vegetable mushrooms soup.

And all good stuffs come at a price…

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... hot plate bean curd. It has the best tasting sauce ever!


... pork stir fried with bitter gourd in thick soya bean sauce. A tad too salty, but it's different from what I usually have.


... sour vegetables soup, pretty normal.


... stir fried water spinach in belacan.

Rating: 7/10

This was a place recommended by a fellow friend whom home town is in Kluang, if we got the place correct from his ad-lib instructions to the location. We haven’t had anything for lunch since we departed from Tioman island, all the way drive from Mersing to Kluang. This late lunch has turned into a dinner instead.

As I stated above, the sauce from the hotplate bean curd was excellent. Those weren’t sauce per se, it was more like the mixed substance of cooked oil with ingredients which leak out from your food when you grilled them hard. In another word, the ESSENCE of the food! Just great! I wished I could find something similar back in KV. I wasn’t good with bitter gourd, as I don’t like the bitterness in them. Nevertheless, this plate of stir fried pork with bitter gourd was quite good. Bitter gourd wasn’t too bitter and the pork was nice. Though the chef was a little heavy handed, it was a tad too salty, but would be perfect if you had them with rice. While the soup and water spinach was just ordinary.

Couldn’t remember how much was the dinner, but it was a good one, aside from us being too hungry from skipping our lunch.

Drunken Chicken

... drunken chicken dancing on flame.


Drunken Chicken

... drunken chicken.


Vege

... vege.


Beancurd

... beancurd in fried little shrimps and sauce.


Fish

... steamed puntius bulu (丁加蘭) fish.

Rating: 4/10

Our initial plan was to have steamed frog vermicelli here, but ended up they don’t have it tonight. Hence we went with the rather ordinary meal. The drunken chicken soup looked thick and there were so much of ginger in it, though I preferred sliced ginger. The soup tasted quite sweet. Everything else tasted moderate and I don’t have much appetite on them. The fried shrimps only filled on 1 piece of the bean curd while the other was only soaked in oyster sauce. Talks about fair. The fish cost RM8 every 100 grams. Being a freshwater fish, it doesn’t have the mud taste in it.

Location: N3 23.785 E101 46.156

... clay pot bean curd with roasted pork.

... clay pot bean curd with roasted pork.


... oily vege.

... oily vege.


... fish that cost RM200+.

... fish that cost RM200+.


... water spinach in belacan.

... water spinach in belacan.

Rating: 6/10

Today was DL’s treat, so he made the call on the dishes. Seeing that I’m still on strict diet, he proceed with 2 vegetables to balance my today’s diet with fish that he ordered. Firstly, a clay pot bean curd with roasted pork, stir fried with some vegetables. The gravy was quite nice and I can’t have enough of it. The bean curd was quite nice. Then came the fish. I’ve forgotten what fish was that, but it cost RM210. Still swimming in the aquarium when it was picked by the staff there. Fish was fresh, of course, but DL said it wasn’t nice at all. Maybe the meat was rather tasteless, at least they weren’t destroyed upon picking with chopsticks.

Finally, the signature meat of the place… (more…)

... ais kacang, vegetarian style. Not sure if other ais kacang out there were different, maybe vegetarian realism might insist on the different kind of milk being used here.

... ais kacang, vegetarian style. Not sure if other ais kacang out there were different, maybe vegetarian realism might insist on the different kind of milk being used here.


... ordered a fried kuey teow out of the blue. Let's see how it fare against ordinary fried kuey teow with prawns, sausages, cockles and eggs.

... ordered a fried kuey teow out of the blue. Let's see how it fare against ordinary fried kuey teow with prawns, sausages, cockles and eggs.


... ALGJ's BBQ pork rice. I think the rice was fried with seaweed in it.

... ALGJ's BBQ pork rice. I think the rice was fried with seaweed in it.


... seaweed soup with bean curd in it. Sourish, supposed to helps with the appetite.

... seaweed soup with bean curd in it. Sourish, supposed to helps with the appetite.


... milk butter prawns, vegetarian style. Intriguing on how they made it to taste as close as the real stuff.

... milk butter prawns, vegetarian style. Intriguing on how they made it to taste as close as the real stuff.

Rating: 5.5/10

The ais kacang I had tasted pretty much the same as those you can find outside. Maybe I wasn’t good enough in distinguishing the differences in the ingredient used, especially the milk. I’d say it tasted rather good though the shaved ice wasn’t fine enough. My fried kuey teow was more like fried hor fun (flat noodle) instead. Those flat noodle used in wat tan hor (滑蛋河). Anyway, despite being vegetarian, I’ve had worse non-vegetarian fried kuey teow before. So there isn’t really much to complain about for a healthier counterpart.

I had a taste of ALGJ’s vegetarian BBQ pork. It tasted the same as the kind of vegetarian BBQ pork I had the first time. I figure the vegetarian food don’t evolve much but rather got innovative over time. The seaweed soup was quite nice with sourish soup base. Though it was a tad too salty. Finally, the milk butter prawns that I ordered out of curiosity. It tasted quite nice, thought not exactly the same, but the artificial prawns had quite similar texture as the real deal. The outer layer was probably coated in crushed peanuts. Pretty cool.

I was pretty amazed with all the innovative vegetarian dishes nowadays. Unlike back in the olden days, there were only vegetarian BBQ pork and vegetarian roasted goose to satisfy the cravings for meat.

Location: N3 04.896 E101 35.424 (est)

Initially, I thought I would be going to Loong Grilled Fish in NZX. Then when I got into the car, DL said he wanted to eat crabs at Kwai Lam instead. I was bedazzled as I don’t know where’s that place. It turns out that I’ve been there once, quite long ago. Probably more than 1 year ago.

... 2 types of condiments. Left one for the grilled fish and right one, for anything.

... 2 types of condiments. Left one for the grilled fish and right one, for anything.


... stir fried yau mak.

... stir fried yau mak.


... choi sum fah in oyster sauce. There were some fried pork lards on it.

... choi sum fah in oyster sauce. There were some fried pork lards on it.


... I dunno what style was this toufu called, but the gravy was full of pepper.

... I dunno what style was this toufu called, but the gravy was full of pepper.


... this grilled stingray has exceptional sauce. Unlike others, this 1 tasted like tumeric with ginger, which was very nice.

... this grilled stingray has exceptional sauce. Unlike others, this 1 tasted like tumeric with ginger, which was very nice.


... fried chicken wings was 1 of the signature dish here.

... fried chicken wings was 1 of the signature dish here.


... DL was craving for some crabs, hence there's no escaping it.

... DL was craving for some crabs, hence there's no escaping it.

Rating: 6.5/10

The stir fried yau mak was very nice. It was nicely salted and plenty of chopped garlic. The taste was just right I found myself can’t stop eating it. Then come the choi sum fah, which has a few fried pork lards on top of it. Despite the most favourable fried pork lards, it doesn’t turn out as good as the stir fried yau mak. Besides, oyster sauce wasn’t exactly good for my strict diet.

The bean curd soaked in watery gravy was not that good. I don’t even remember the taste of the bean curds, except for the overly peppered gravy. Such a forgettable dish. I don’t even remember how many piece of bean curd I had. I could only remember there was 1 piece of bean curd leftover. Nobody claims it.

The grilled fish was a surprise. I was expecting the fish to be laden with the usual sambal. The restaurant’s own concoction of the turmeric sauce reminds me of the fried fish with ginger that my mum used to make. It was nice and different when applied to grilled fish. The fish was fresh too and the second half of the fish didn’t stick to the leaf that was served at the bottom of it.

The fried chicken wings were nice too. They were rather huge compared to other chicken wings I’ve had, especially KFC’s. I was afraid that I might feel glutton for having 2 pieces of chicken wings as there was still 1 more dish that haven’t been served. Finally, the kam heong crabs was served. It was exceptionally dry, as DL commented. Taste wise, it was very salty, like most kam heong does. The crabs were quite fresh. The only turn off was, the top shell of the crab was empty. I was very disappointed.

Overall, the dinner was satisfying, except for the few glitches. The seafood were fresh enough though the price came up to RM97 for the 3 of us, which I find it quite steep.

Location: N3 08.510 E101 32.234

I asked KUMA out for dinner tonight. I told her there’s a Geylang Kopitiam in USJ9 that I wanted to give it a try. She agreed to tag along together with WWS. When we were there, KUMA saw this chilli pan mee and she exclaimed that she wanna have this for dinner instead. The place was packed with people. Fortunately, there were still some tables left for us. After placing our orders, people started queueing up at the door front. I guess we were lucky that we were early.

... another outlet sprouting like mushroom.

... another outlet sprouting like mushroom.


... the source of all energy. The style of eating the pan mee here.

... the source of all energy. The style of eating the pan mee here.


... dried pan mee with the usual garnish.

... dried pan mee with the usual garnish.


... 2 scoops of super spicy chilli flakes.

... 2 scoops of super spicy chilli flakes.


... stir it baby. Stir it good and even. Nice and even colour.

... stir it baby. Stir it good and even. Nice and even colour.

Rating: 5.5/10

I still don’t grasp the idea of torturing oneself with the spiciness of food. The place was packed with people and majority were having the same chilli pan mee (curry pan mee was served too asides from other side dishes). Not sure how many scoops they were having, but 1 scoop was enough to kill WWS. She almost went commit suicide. KUMA on the other hand wanted to challenge TSL. She asked how many scoops did TSL had last time when I brought her to the original Kin Kin’s chilli pan mee. Ended up, KUMA gave up on her bowl of noodle after putting only 2 scoops of chilli. I had to forcefully finished mine though.

The Thai style bean curd was quite nice. The Thai sauce was prominent and not runny. Plenty of sesame seeds, as if they were free of charge and a layer of peanut powder. With some cucumber slices. I didn’t know those brownish powder were peanut until I had a second piece. Say bye bye to my strict diet. Anyway, I finished all the anchovies in my bowl of noodle.

Location: N3 02.815 E101 35.195

Click for what happened after the bowl of noodle. (more…)