September 15, 2019

Yu Kee Bak Kut Teh, Kota Kinabalu…decent enough

Oohs and aahs went up as the waiter placed all the plates and bowls in rapid fire across the two tables we’d joined together. And so begins a classic game of everyone’s favourite bak kut the (pork rib soup) pastime: how much can you eat before it gets cold? You’ll attempt to pop some pork ribs into your mouth at the same time as some you tiao and your pork belly. It’s the constant pressure to eat faster that keeps things interesting, right?

The food rundown. Decent enough.

The best I’ve had in Malaysia? No. The second best I’ve had in Malaysia? Still no. This is the true truth as I say it as it is…

yu kee kk2

yu kee kk1

November 5, 2016

Lai Lai Dow Jang, Taipei…Small eats, and a lot of them, are the big thing here

Venture into Lai Lai Dow Jang and first-timers like me will undoubtedly be intimidated. Here you will find a huge variety of street foods, snacks that are both sweet and savory. Expect to stare at foods you’ve NEVER seen before and be prepared to be pleasantly surprised.

I played it safe and opted for freshly made hot soymilk, you tiao along with an egg pancake.Those with no language skills like me, simply stand in front of the stall, point to what you want and use your digits to say how many.

Here you can overcome your fear and try as many new Taiwanese foods as possible. I’m not saying you will like every dish. But I can guarantee that you will have some surprises and you might crave for some snacks when you’re back home. This is the true truth as I say it as it is…





October 9, 2016

Taoyuan Village, Shanghai…unlikely to become my favorite restaurant, but it’s perfectly decent

Delicious Food Duos of All Time are such greats as bacon & eggs, burgers & fries, ham & cheese, honey & lemon, butter & corn, pancakes & maple syrup. Add the most popular Taiwanese breakfast – doujiang (Soy bean milk) & Youtiao (Chinese fried dough or twisted crullers) to that list.

This Taiwanese canteen-style restaurant’s décor is very pleasant aesthetically, with lots of wood and open space. They make a mean you tiao served up freshly made from the kitchen. The rice rolls were pretty good, tasting like a Japanese sushi roll without the seaweed, and wrapped with sticky rice, deep-fried batter, egg, braised pork, and preserved radish. It also doesn’t make it easier that the menu is written in Chinese characters and the service staff doesn’t speak Engish, so have your Google Translate app ready.

It’s unlikely to become my favorite restaurant, but Taoyuan Village is perfectly decent. This is the true truth as I say it as it is…



June 20, 2015

The Old Man, Hangzhou…too light a taste for my liking

Su Dongpo, a Song Dynasty poet, once wrote that the best banquets in the world are made up of Hangzhou food. I beg to differ. Hangzhou food has too light a taste for my liking.

Pork rib glutinous rice was a complete miss. I kid you not, the rice were like stones and small bits of bones make eating this dish very irritating. You tiao in soya bean soup was okay, but it was pretty one-dimensional and was boring after the first few mouthful. I wouldn’t order it again. The steamed enoki mushroom with garlic and spring onion and the small shrimp in dark sauce were hits. The fruit tea was a perfect way to end the meal, sweet and refreshing, what a perfect combination.

Overall, the whole experience was kind of a let down. This is the true truth as I say it as it is…

old man hz

February 12, 2011

Teo Chew Bah Ku Teh, Melaka…well-balanced herbal broth

Bak Kut Teh (spare ribs soup)  is a spiced/herbal soup that contains primarily pork ribs. The name literally means “meat bone tea”. Some people order it with spare parts – other innards like stomach and intestines.

If you are not grossed out yet, read on…

The food here while not spectacular, was decent. I especially love the yam rice. It’s  fragrant and light. Unlike the hokkien style bak kut teh, which is darker in colour and more heavily spiced, the teochew bak kut teh broth here is served in heat-retaining claypots was subtly light, herbaceous – not too strong and not too light… just perfect well-balanced herbal taste.  The slices of pork (we had the half lean-half fat portion only) were tender, meaty, perfectly cooked and went well with the side dip of soy sauce + dark soy sauce + cili + lots of garlic.  However they would do better with better quality ”You Tiao’. 

Where is it? It is located somewhere in melaka Raya. Just follow your nose…the aromatic soup is evident a block away. I try to stop here for breakfast whenever I am in melaka. So should you. This is the true truth and I say it as it is…

August 14, 2010

Famous Secret, Imbi, Kuala Lumpur…one of the better Bak Kut teh in KL

For those who are uninitiated, Bak Kut Teh literally means “Meat Bone Tea”, it is basically pork stew. And of course, lots of pork, from every part of the pig. And when I say every part, I mean EVERY PART! Even the internal organs!

This place in Jalan Medan Imbi serves both the claypot Bak Kut teh (BKT)  complete with beancurd sheets (foo chook), mushrooms or lettuce as well  as the ribs only served in bowls. The BKT here is indeed delicious, the soup was rich and full of aroma, hearty and flavoursome from all the herbs added and the meat too cooked to perfection, soft and flavorful. We kept it fairly simple, one pot of mixed lean and fatty pork, and some spare parts ( innards). One cut I always order is the ’sam cham yuk’ or Three layer meat. It has 3 layers of meat (Skin, Fat, Meat) all found in a single piece. So you get to enjoy the best of 3 worlds.

Personally, I could not imagine having BKT without the bells and whistles (you tiao/Chinese crullers and the almost-compulsory soy sauce+chilli and minced garlic dip). But to each his own. 

Minor gripes? The yam rice was bland, and the ‘yau char kwai’ (Chinese crullers) was soft instead of crunchy. That aside, Famous Secret is one of the better BKT in KL. This is still the true truth as I am still saying it as it is…

August 1, 2010

I Love Yoo! at Pavilion, Kuala Lumpur….traditional porridge and dough fritter with a modern twist

Let’s cut to the chase…

There are 2 types of porridge served here, dried scallops and oyster peanut porridge. The porridge is rich, smooth and heartwarming. Crunchy ‘you tiao (yao char kuai); freshly made ‘tow foo far’ – well-loved and familiar Chinese snacks; I LOVE YOO aims to give food lovers a taste of the traditional, with a modern twist. Everything was yummy.

I haven’t felt this enthusiastic about an outlet in a long time. I’d highly recommend “I love Yoo” to whoever’s looking for a quick snack. It’s good and the staff are ultra friendly, and really the food just speaks for itself.  Overall, definitely recommended

Point to note: I’ve tried the same stuff in I Love Yoo at The Gardens, Mid valley. They don’t taste as good. That’s the true truth and I am still saying it as it is.

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