PEr FYI

May 28, 2017

Peter’s Pork Noodle, Restoran One Sentral, Kuala Lumpur…it’s the place to go if you want to try KL’s best pork noodles

If you ask someone where to go to get pork noodle (chee yoke fun) in KL, most people will say you HAVE to go to Peter’s Pork.

This one has three (three!!) kinds of pork: minced pork, pork slices and pork liver, which I don’t ask questions about. Lots of people go straight for the soup version (also great), but the sleeper hit for me is the dry version. The kway teow noodles themselves are kinda slippery, really chewy and the ideal canvas for this pork situation. The bowl of broth is also spectacular. There’s invariably a mad search for vacant tables and the coffee waiters can be brusque. But it’s all worth it for the pork noodles.

For ME (haters please sit down), this is the best pork noodle in the city. Oh god, I am so hungry. This is the true truth as I say it as it is…

peter pork kl3

peter pork kl2

peter pork kl1

February 13, 2017

Shang hai la mian Xiao long bao, Singapore…pan fried dumplings are like xiao long bao on steroids

If xiao long bao are the Rolls Royce of the dumpling world, the Toyota must be the pan fried dumplings here in Alexandra Village Food Centre. They’re usually the reason for massive queues.

Sporting a thicker, chewier wheat dough, these little vibrant bullets of pleasure with their generous filling of succulent pork, come with a healthy slick of grease from their crispy, irresistible bottoms. The filling LITERALLY explodes with pork juices, but the sturdier wrapper holds up to some serious pan-frying. Best appreciated with chilli and vinegar, they’re cheap and by default, cheerful.

Dig into these babies as soon as they arrive — it’ll be well worth the scorched tongue.This is the true truth as I say it as it is…

av-gyoza-sin

June 25, 2016

Gyoza-Ya, Singapore…Gyozas softer than your lover’s thighs

Gyozas are the best quintessential comfort food; they are packages of joy in each bite, and generally inexpensive. They are usually a sideshow at most Japanese eateries. But over at Gyoza -Ya, these doughy half-moons have been turned into the main event.

As you would expect from the restaurant’s name, there’s a decent list of gyoza – pork, vegetable, crab, prawn. The pan-fried beauties here are delightfully plump, succulent, and juicy. Their edges seared to crisp filigrees, their seasoned interiors dense and my fav, the pork ones are pork-heavy. Service is swift and super friendly and the menu un-intimidating. Bottom line? Gyoza-Ya doesn’t serve up haute cuisine, but it does make for a pleasant spot in which to indulge in a not so- light lunch or dinner, at wallet pleasing prices.

They are (to borrow a description) “softer than your lover’s thighs” and yet I won’t want to share them with my lover. This is the true truth as I say it as it is…

gyoza sin

April 17, 2016

Wangbijib, Seoul…Oh sweet, heavenly MEAT!

There’s a restaurant with tabletop grills in every plaza, mall and food court in Seoul, cannibalizing another one’s business two doors down or across the street. Still, I love Korean BBQ and can’t complain about having so many restaurants to choose from.

Let’s talk food.

Now, let’s just pause for a moment to talk about this meat. Meat, though some may tell you otherwise, is not created equally. There are good cuts, bad cuts, good flavor, and bad flavor. Wangbijib invests in good quality meat and seasons them spectacularly. They’ve also got the meat selection, chargrill king short beef rib, thinly sliced marble beef kalbi and pork rib.  The thin cuts of beef were amazing. The hanwoo weren’t marinated and I relied heavily on the sauce to add flavour.

Warning: Make sure you bring a change of clothes to wear if you plan to go other places after eating here or at least some back-up perfume/cologne because you will smell like what you eat afterwards!!

The portion sizes here are generous, so come hungry. This is the true truth as I say it as it is…

the exchange seoul

June 5, 2011

Restoran Woo Lan, Kuala Lumpur…pretty decent food.

Milleniums ago, I used to enjoy the food at an old wooden zinc-roofed shed in Brickfields. One day they moved and was gone. Last week, a relative brought me to Restoran Woo Lan – a nice air-conditioned and brightly lit eatery hidden nicely in a quiet corner of Brickfields – and what’d ya know? Once lost. Now found.

The food is pretty decent. A dish a with a diff is the ginger steamed fish head aka song yee tau.  It is silver carp fish head steamed with lots of ginger. The full-of-flavour seafood curry in claypot is a definite must-have, a bit  high on the cholestrol bit but ok once in awhile (I justified to myself). Another favourite is their braised tiger skin pork. The oyster omelette is pretty cool too. Lastly, the glass noodles with fresh water prawns was good but nothing extraordinary.

This is my personal “re-discovery”of the year! This is the true truth as I still say it as it is…

April 16, 2010

Shanghai Xinjishi Restaurant…

I used to be so biased, didn’t enjoy my first trip to Shanghai. After this trip, I could really spend more time in Shanghai. The food! The people! The food…

I went to Xinjishi (the XinTiandi outlet) which has several locations in Shanghai. This splendid restaurant is a part of a notable Shanghainese restaurant-chain with outlets in China, Japan and Taiwan. The food is superb and the menu features an extensive selection of Shanghainese classics.

The Grandmother’s Pork is a must have, it is slowly cooked, very tender, super tasty, and truly a taste of Shanghai. A gastronomic feast served in old-fashioned pots. I’ve been having this traditional Shanghai dish hongshao rou (soy-sauced meat), over the past couple of days in Shanghai and was loving it, but, it tasted significantly better in Xinjishi. With its perfect balance of flavors and textures, and sweet melt-in-your-mouth pork fat, eating fatty meat has never been so pleasurable.

The service wasn’t too good, the servers had an “I-am-not-too-bothered” attitude. However, that’s not enough to stop me from longing to return to this restaurant again. That’s the true truth. I’m still saying it as it is…

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