Last Saturday, I organised another makan session at The Ampang Kitchen. While many of us in the group had dined there before, for a few, it was their virgin trip. I am pleased to report the meal was a success as the feedback was so positive, with the Kueh Pie Tee, Penang Rojak (both personal favourites of mine), Prawn Noodles Soup and Chendol being the mega hits. We were surprised by Uncle Raymond and David with a serving of their Prawn and Mango Kechai, a relatively new addition to their menu. I fell in love with this #Asiansalad instantly as it reminded me very much of their Banana Flower Kechai, another salad of theirs that has been my must-have on practically every visit. The large fresh prawns, pieces of unripe mango were tossed with fried shallots, onions and herbs in a very tasty dressing with a dollop of coconut cream. I highly recommend giving it a try when you dine at the Ampang Kitchen.