Zaru ramen is a type of chilled ramen noodle, served with julienned vegetables, a side of ajitsuke tamago (味付け玉子) and a slice of chashu (チャーシュー), a japanese take on the chinese barbecue pork. The noodle is served chilled with a side of dipping sauce.
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As most people would be used to zaru udon or zaru soba, zaru ramen actually has a nice touch to it because of the ever so springy noodles. The chilled noodle is firmed up in the process and with a dip into the sauce, also known as tsuyu, softens them up making it right for the bite.
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💵 RM9.00 / person
💫 5/5
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#ZaruRamen #Ramen #ColdNoodles #Noodles
#ざるラメーン #ラーメン #豚骨 #日本料理 #中華料理 #味付け玉子
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But it's beef soup with a serving of white rice and kimchi (which got cropped off the picture) and it's an all day set meal for RM15, inclusive of refillable side dishes (all steamed veggies I'M DOWN) ok so I'm vegetarian (at least trying to be) BUT the beef soup is !!! GOOD as in you can feel the essence in it sia!! Also, generous portion of cabbage and onions got me 🌚🌚 The korean kimchi pancakes (RM8) were chewy but yet the vegetables inside add a crunchy punch to it. They're shallow fried so not exactly the healthiest option (since everything in the menu is pretty healthy) but they're pretty good, worth a try. If you're a poor foodie with a korean food craving, I would recommend this place.
#burpple #burpplekl #sripetaling
But it's beef soup with a serving of white rice and kimchi (which got cropped off the picture) and it's an all day set meal for RM15, inclusive of refillable side dishes (all steamed veggies I'M DOWN) ok so I'm vegetarian (at least trying to be) BUT the beef soup is !!! GOOD as in you can feel the essence in it sia!! Also, generous portion of cabbage and onions got me 🌚🌚 The korean kimchi pancakes (RM8) were chewy but yet the vegetables inside add a crunchy punch to it. They're shallow fried so not exactly the healthiest option (since everything in the menu is pretty healthy) but they're pretty good, worth a try. If you're a poor foodie with a korean food craving, I would recommend this place.
#burpple #burpplekl #sripetaling
The tauke brought over the homemade chilli when serving this, which added another layer to the taste of the three layer hakka braised pork (炸肉). The noodles were not too dry nor too wet, with a few pieces of black fungus to pair. All the ala carte dishes are not pricey, around RM12 on average.
I ensure you will be durian dreaming about this dessert after you finish it. The perfectly crusted sugar glaze and the smooth brulee texture justifies its price at RM8.
Icy and syrupy, with self prepared red beans and a good amount of sweetness.
I ensure you will be durian dreaming about this dessert after you finish it. The perfectly crusted sugar glaze and the smooth brulee texture justifies its price at RM8.
A satisfying bowl of mak zhuk for the heart and soul, to pair with the other durian desserts sold here. They offer a rotating menu of tongsui throughout the week, but do ask for the other choices because if you're lucky, they might offer more than one choice of tongsui that day.
Price: RM6 (small)
RM 7 (big)
I've heard plenty of praises for the char koay teow here, partly because it's vegetarian, party because the tauke is an Indian cooking up local Chinese food. It was a little too wet / oily for my liking, but had all the tastes and elements found in a non-vegetarian char koay teow.
I found myself near Bukit Bintang area today, so I decided to try out Blue Boy after hearing the amount of great reviews. There weren't many stalls open, just this, chee cheong fun with yong tau foo, famous char koay teow and the mixed rice and porridge stall. The mee java was acceptable, but nothing very special. The serving size didn't really match up with the price (around RM5) and the taste didn't justify it too. The ambience felt like a kopitiam, which is great in a sense that you can't really find a kopitiam that is purely vegetarian.
This women-run restaurant with no signboard is famous in the area for dishing up some delicious Hong Siew Yu Tao, or stewed fish head cooked on a wood fired stove. I’m not the most ardent fan of freshwater fish taste, but the garlicky, fermented soy gravy was delicious and made up for the pungent fishy taste. Also worth noting is their stir fry pork innards filled with wok hei.
Like any good Chinese restaurant, it’s less about the decor and the service and more about the food — so come hungry but also be prepared to wait at least an hour for your meal.
