Petaling Jaya
📷 In frame:
Big Grey Wolf (Charcoal Waffle, Earl Grey Ice Cream, Salted Caramel) [RM21]
✨: I love a good waffle topped with ice cream, and Fluffed delivers just that. The charcoal waffle not only had a crisp shell and fluffy insides, but also a fragrant buttery, salty-sweet flavour. So even on its own, the waffle holds strong ground. The warm waffle contrasting with the cool ice cream simply ups the dish's game.
💬: This would be perfect if only the salted caramel was dispersed evenly throughout the waffle. In my waffle's case, the caramel was pooled in the centre which made a few bites overpoweringly sweet. Wouldn't have minded if there was an extra scoop of ice cream too 😂
Good company, sweet treats, a cozy space; what more can one ask for?
📷 In frame:
Charred Okra [RM16]; Red Prawn Spaghetti [RM39]; Fried Chicken (half) [RM24]
🍗: The perfect fried chicken: airy, crispy, perfectly seasoned skin and juicy, tender flesh. Unlike most fried chickens, there wasn't an overpowering greasiness present in Table and Apron’s. In fact, it was almost clean and elegant tasting.
🍝: The pasta was deceivingly refreshing. The addition of lemon to the oil-based pasta made the dish a perfect palate cleanser for the fried chicken. Paired with the juicy, roe-filled prawn and unique fragrance of the daun kesom, it’s undoubtedly one of my favourite pasta dishes now.
🌿: The okra was the show stopper of the meal. It was my first time seeing the vegetable prepared in such fashion-- grilled to perfection, coated in the most delightful sticky, dark sauce, and perfected with a tangy chimichurri.
Not exaggerating when I say I cannot wait for my next visit 😩
📷 In frame:
Nasi Lemak with Fried Chicken [RM10.40]
✨: The best part of the plate is the fried chicken-- crisp and flavourful with tender and juicy insides. And how could I not mention the fried bits piled on top (though they didn’t give me much this time :c). Some may dislike the sweet sambal, but I am all for it.
Would definitely bring a first-timer to nasi lemak here!
Been searching for Tsukemen, or dipping ramen, in Malaysua ever since my unforgettable meal at Fu-Unji in Tokyo, which serves up a bonito fish based broth tsukemen.
📌 Mitsuyado Seimen, Starling Mall. [non-halal]
📷 In frame:
Marutoku Tsukemen [RM32.90]
✨: Mitsuyado Seimen specializes in a yuzu and pork based broth tsukemen. The thick dipping broth comes with cubes of tender pork submerged within it, and as I opted for the Marutoku Tsukemen, my meal came with an additional side of flame-kissed charshiu, stir-fried vegetables, and a ramen egg. The noodles, with just the right amount of bite and thickness, are definitely my favourite part of the dish. I’d recommend getting the noodles cold over the hot option for optimal bounciness. And I have to mention the ramen egg! It’s hands down the most perfect ramen egg I’ve encountered in Malaysia. I wish I had gotten a photo of the perfectly runny centre. The char shiu was perfectly seasoned, tender, and with a smoky flavour.
💬: However, the broth is really, and I mean really OILY. It’s evident even from the photo how the oils pool on top of the broth. So it's no surprise that midway eating, the porkiness and richness gets overwhelming and cloying. I’m assuming the yuzu is supposed to cut through the richness but it didn’t quite do it.
Though I enjoyed my meal at Mistsuyado, I wouldn’t find myself craving a bowl.
Stopped by Hakka Rang Restaurant after hearing so many good things of their traditional fare.
📌 Hakka Rang Restaurant, Petaling Jaya.
📷 In frame:
Abacus Seeds [RM14.90]; Lei Cha [RM13.50]; Stuffed Beancurd Ball [RM3/pc]
✨: I absolutely loved the stuffed beancurd ball -- the fluffy tofu soaked up all the flavourful broth like a sponge and was jam-packed with juicy minced meat. I was instantly hit with nostalgia as the dish was once a family favourite (until our neighbourhood Hakka restaurant shut down :”)) This was also the first time I had abacus seeds. I’m definitely a fan of the bouncy bite and the fragrant flavour brought about the dish by the five-spice tofu, onion, and leeks.
💬: I did find the abacus seeds a tad too salty, though. As for the Lei Cha, I was sadly disappointed. I found the soup quite bland and diluted. The toppings, too, didn’t add much flavour. It was as if every element of the dish tasted of a single note.
I’ll definitely find a time to come back for their other meaty offerings such as the 炸肉 and the 猪脚醋!
📷 In frame:
Pork Noodles (Bee Hoon + Hor Fun) [RM9]
✨: The clear broth was rich with pork flavor yet clean tasting-- just the way my family and I like it. I am aware, however, that many may disagree and prefer a more 'kao' and cloudy broth. The combination of beehoon and hor fun made for the perfect mouth feel, effortlessly gliding down the throat and soaking up all the flavours of the broth. An ample amount of pork, given the RM9 price tag, came with the bowl.
For a no frills and heartwarming noodle dish, 66 Chu Yuk Fun is worth a visit!
📷 In frame: Starfruits Assam Fish [seasonal price]; Penang Lobak [RM10].
✨: Kampung's comforting local dishes are prepared with an extra touch of care-- our Assam fish was mostly boneless! Assam fish prepared with starfruit is definitely a first for me, and I have to say, it's not bad at all! The tanginess and slight kick of spice made for a greatly appetizing dish. The fish paired with some 'zhap' laden rice was comfort food at its best.
Apart from the homey food, the numerous pots of lush greenery against clean white walls made for the perfect dining atmosphere (not to mention, good for the gram too 🤭).
💬: The lobak, although with great texture and five spice flavour, was a bit too salty for my liking.
My family and I thoroughly enjoyed our relaxed Saturday afternoon here and will definitely find ourselves back for more!
📷 In frame: Asam Laksa
✨ This bowl of tantalizingly hot goodness definitely satisfied my craving for asam laksa. Much to my delight, it came with plenty of har kou, or prawn paste. Every mouthful was jam-packed with ingredients. Rest assured, my mother, sister, and I downed the noodles with ease.
💬 I'd say nothing beats the asam laksa I get from my local pasar tani, though. I reckon it's mainly because of its nostalgic factor 😅
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