Just Heavenly Christmas Stollen.

"What's a Stollen?" I asked.

"The best way to describe a Stollen is, it's a half bread half cake," says a fellow one2two-er.

And that's not very far from how Wikipedia describes it: 'A Stollen is a loaf shaped fruitcake, powdered with icing sugar on the outside. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season, when called Weihnachtsstollen or Christstollen...'

Through further reading, you'll discover that a Stollen is made to look like a swaddled up baby Jesus. And the tradition of baking a Stollen dates back to the 15th century in Dresden, Germany.

These Stollens, however, are made by the 'Just Heavenly' duo of Allan Yap and Nigel A. Skelchy, right here in their Bangsar house at No 47, Jalan Terasek, Bangsar Baru, KL (Tel: 603-2287 9866).

The icing is a lemon zest glaze, and has an optional marzipan (almond paste) center. Priced at RM32 each.

Now you don't have to fly to Europe for extra Christmas cheer.

Warming Up Winter Solstice.

Winter Solstice. The westerners call it a pagan holiday. The Chinese, we call it Koh Toong, which is literally translated as 'the passing of winter'.

And, most 'westernised' Chinese around the world, will not know that Koh Toong calls for a bigger-scale celebration compared to the Chinese New Year.

Koh Toong is a day when family members return home for dinner, to celebrate the passing of a barren, freezing cold winter, (applies even if you're in an all-year-round summer place like Malaysia), and dig in to some homemade Tong Yuen (Glutinous Rice Balls served in light sugar syrup and ginger soup).

Intentionally named, Tong Yuen sounds like, in Mandarin, 'annual reunion'.

In fact, the hot, sweet, ginger soup and the hand kneaded, smooth textured, glutinous rice flour balls, will warm you up real good, in anticipation of the warmer, happier days of forthcoming spring.

The Ming Room, BSC.

The Ming Room has a thing going for horses. They have cartoon-ish horses imprinted on the walls. And mini terracotta horses as well.

It was definitely grand enough a setting to host the wedding dinner of the decade - congratulations, once again, to Mr. & Mrs. Ong - it was an excellent evening of glorious Chinese cuisine, and a highly momentous celebration of love. (In no particular order).

The first of my 3 hot favourites for the night - The thinly crepe-wrapped crispy Peking Duck with spring onion and sweet sauce dip....

Then there's the remainder of the duck, and duck liver, diced, stir fried, accompanied by fresh, juicy, lettuce leaves for a healthy wrap...

And finally, the Smoked Free Range Chicken that tasted a little like smoked ham - totally unforgettable.

I was very hungry then, but was secretly glad I didn't have to eat a horse, at The Ming Room, T109 & 111A, 3rd Floor, West Wing, Bangsar Shopping Centre. Tel: 603-2284 8822. (Non-halal).

Fish Head Noodles.

If you've clicked on even after reading the title, then you must either be a big fan of fish head noodles, or you're just curious as a cat.

Well, here are my current top 2 Fish Head Noodles:

Bowl No.1 is the Woo Pin Fish Head Noodles of Ho A One Seafood Restaurant, Jalan 1/109F, Taman Danau Desa, KL (opposite S. K. Danau Perdana).

Bowl No. 2 is the Win Soon Fish Head Noodles of Ah Soon Fish Head Mee, 46, Jalan Kuchai Maju 9, Entrepreneurs Park, Off Jalan Kuchai Lama, KL.

Which one takes the title of the Best of the Best Fish Head Noodles? The debate is ongoing... try them both and email me about what you think at live4danow@gmail.com

Mee Rebus Ramli.

There is no long, complicated story attached to the name of this restaurant. It belongs to the Ramli family. And their specialty is Mee Rebus - literally translated as 'Boiled Noodles'.

And true enough, the noodles are neither fried nor braised. Just boiled, for probably 10 seconds or more.

But, there's really nothing simple about this Mee Rebus. The special not-too-spicy-but-delicious-as-hell sauce that's poured over the noodles, complemented by a fresh lime that's squeezed on by yourself, garnished by sliced potatoes, fried fitters, cubes of fried beancurd, chopped spring onions, fried shallots and cut chillies, is – uniquely Ramli's.

Other Mee Rebus that you find across Malaysia, (except for the other 2 Mee Rebus Ramli, also located strategically across Ipoh), will not have the same light, refreshing taste that Mee Rebus Ramli offers.

Apart from the must-try Mee Rebus, there's the Ayam Goreng (Fried Chicken) to share among your fellow one2two-ers.

The addresses to the 3 Mee Rebus Ramli are:

767, Taman Tasek Jaya, Jalan Kuala Kangsar, Ipoh, Perak (main) • Tel: 605-547 2026 (7am - 10pm).

28, Jalan Raja Ekram, Ipoh, Perak • Tel: 605-243 7203 (8am - 10pm).

116A, Persiaran Perpaduan Utara 1, Taman Bercham Raya, Ipoh • Tel: 605-547 5092 (3pm - 12am).

The one I went to sits right across the historical Shaw Brothers building... and that's a truly long, complicated story.

Mum's Sawn Poon Cheer (Abacus Beads).

Everytime mum cooks yam for dinner, I'd know that we'll be having her Hakka specialty Yam Abacus Beads for breakfast the next day, and probably for one2two too.

What she does is add tapioca flour to the leftover yam, kneads the mix into long strips of dough, breaks them into little cubes, hand-roll them into mini balls and expertly presses the middle (of each and every one of them mini balls) with her thumb and index finger to form the abacus beads.

(It's so easy and so much fun, we kids love to join in).

Next, she drops the yam abacus beads into a pot of boiling water. And scoops them up when they emerge on the water surface.

Mum then places the cooked abacus beads onto an oiled, hot wok, add in stir-fried minced pork, mini dried scallops and mushroom strips. She'll work the wok till sauce thickens slightly, sprinkle some freshly chopped spring onions, and it's ready to serve.

The secret to a delicious bowl of Hakka Yam Abacus Beads is the portion of yam and tapioca flour, as well as the strength applied in the kneading of the dough.

You'd know it's perfect when the overall texture is smooth, and they're 'bouncy' with each chew.

But it's difficult to find good Yam Abacus Beads these days. And soon it'll be yet another lost treasure if nobody takes the trouble to learn from their mums.

There'll be a shortage of mathematicians.

And we'll all lose our ability to count.

Or so says my mum when we don't eat Yam Abacus Beads.

But well, what does she know, right?

Lau Kau Meat Bone Tea.

Meat Bone Tea is a literal translation of Bak Kut Teh, a name in Hokkien dialect that spells out a pot of meaty pork ribs (and other parts of pork) stewed in a potent soup of mixed Chinese herbs. (It's a local cuisine that varies in 'style' with each different vendor).

And strangely enough, Lau Kau is translated from Hokkien to Old Monkey in English.

Back to Bak Kut Teh... it's usually served in a claypot because a claypot is known to retain heat for a longer period of time, hence it helps to bring out the flavour of the meat and herbs onto the soup.

The Lau Kau version of Bak Kut Teh is one that's clear souped and not overpowering on the herbs. Plus, they also have the lip-smacking, thick and 'dry' Claypot Stewed Pork as well.

Now for the tricky bit... to locate Lau Kau, you'd have to look for an old restaurant that's hidden at the end of Jalan Segambut Tengah. Directions: Turn left from the main Segambut road at the RHB Bank junction, follow the road till you see an open space with a simple structure for shelter, right next to where the Genting's helipad used to be.

Well, most of the time, half the fun is in the hunt, and the reward will appear like a pot of gold.

Among many other dishes to add on or size up, the Kai Choi (Chinese Mustard Greens) Rice is worth checking out, albeit steamed white rice is the obvious choice to complement Meat Bone Tea.

Sun Fatt Kee.

On a day when we couldn't decide on where to go for our one2two, we dropped by S.E.A. Park, PJ, for various options of rice and noodles dishes.

Base on a tip by a friend who lives in the neighbourhood, we headed over to Sun Fatt Kee of Jalan 21/11B, located just behind Maybank for some Curry Laksa and a mixed bowl of beef brisket and tripe soup.

The top prize goes to the fabulous Curry Laksa, a coconut milk-based curry soup noodles, served with boneless chicken strips, fried beancurd puffs, long beans, beansprouts, and raw cockles that sit on top but cooks easily in the hot curry soup.

Most Curry Laksa you get elsewhere lacks the 'zing' that this bowl provides. It was a totally memorable meal.

But if you think that was it, you're wrong... for a 2nd round of one2two, we walked across the road to the T junction where the famous Hasan's Rojak truck is always parked.

The Mamak (Indian Muslim) who runs the business has 2 more brothers with similar trucks (one in SS2, not sure where the other one is) that carry the Hasan's name, which is their father who started the business over a decade ago in the northern state of Penang.

Now Mr. Hasan has passed on, but his legacy of Passembor Rojak with the crispy grated coconut fritters, crunchy prawn fritters, prawn crackers, fried taufoo (beancurd), grated strips of cucumber and turnip, and unique, thick, sweet sauce that is poured over the cut pieces – lives on.

Sanuki Udon.

When you look at a bowl of udon, it is like meeting a stranger with a familiar face – "Excuse me, didn't I just slurped you down at the other Japanese restaurant?"

Then when you finally get to taste the Kitsune Udon at Sanuki Udon, Jalan Bukit Desa 5, in Taman Desa, KL, you'd ask yourself how something that looks so plainly ordinary can taste so uniquely wonderful?

The simple truth are in the freshly made udon (Sanuki-style) and the broth it is served in.

Through further research, Sanuki Udon appears to be a household name for one of the most delicious tasting udon in Japan. Apparently, the flour from Kegawa Prefecture (formerly known as Sanuki Province), is the most favourable ingredient in the making of udon noodles.

When compared to the more sophisticated hot bowl of Kitsune Udon at Sushi Zianmai, The Gardens, MidValley, KL, the distinct difference in texture and taste of the udon confirms the Sanuki urban legend.

Back Alley Ribs.

Here's proof that you don't need a fancy venue or a great looking building to be well known. Your restaurant can be in an obscure back alley for all you care, because customers will somehow find their way there.


And, there's no denying their expertly barbecued, fresh, succulent, caramelised Pai Kuat (pork ribs). The Char Siew (barbecued pork) and Siew Yook (roasted pork) are also hotsellers.

But, the entire experience can sure be a whole lot better with some new tables and chairs, and their overall cleanliness looked after.

How much more of an effort can that be, really?

Claypot Hong Kong.

I was around Taman Desa, off Old Klang Road, just the other day. And I thought of this little porridge stall in a restaurant called U Like It.

The last time I was there, I had the Golden Pumpkin Porridge which was simply mind-blowing. But it's available on weekends only.

So I ordered Claypot Hong Kong.

The porridge was bubbling hot when it arrived. It wasn't very 'smooth' like how they do porridge in Hong Kong, but rather lumpy instead.

I dug in and was pleasantly surprised by the generous portions of groundnuts, bits of dried squid, salted egg, century egg, preserved salted vegetable, chicken strips, mini mussels, and sprinkles of chopped spring onions and ginger strips.

I liked it. I liked it a lot.

Ulu Yam Yam.

Ulu Yam is a small little town (if you can call it a town) that one can stop by on the way to Genting Highlands. Or if you're own the way back to Kuala Lumpur, you can detour via Gohtong Jaya (at the Awana Genting roundabout).

All the restaurants at Ulu Yam Lama look like a typical village home in suburbs across Malaysia. But there's one that is especially famous for the Ulu Yam Loh Mee (egg-based soup homemade udon-like noodles cooked with pork, seafood, vegetables and served with Chinese black vinegar, as shown above).

The address is unmistakably No.34, Jalan Besar, Ulu Yam Lama, Ulu Selangor.

On the side, do try their fried homemade 'bouncy' fishcake and Yong Foo Chook (fried beancurd skin with fish paste).

The vegetables here are mostly plain-fried, and they're organic i.e. grown in their own backyard.

For fruit juices, there's the highly recommended Po Lo Meet (Jack Fruit Juice) that you just have to try.

And, you can buy some of their freshly made noodles that comes in plastic bags and try your hand at cooking them at home.

Last but not least, the rambutans are priced at only RM5 a bunch, so you'd say "Why not?" without thinking twice.

Low key Hoi Kee.

The mere mention of Segambut frightens the living daylights out of many. "Wah, so far!"

The fact is, Segambut is just a 10 minutes drive and a roundabout away from Damansara Heights. How convenient is that?

Now if you're still not inspired by that simple fact to drive out for one2two, maybe the mention of Hoi Kee at Jalan Segambut Selatan will.

As you walk in, you'll find trays and trays of traditional kuih muih (tarts, pastries and cakes) for you to pick and choose from - for dessert or even tea time. And they finish rather quickly, so grab them while you can.

Then you move inside Hoi Kee, and on to a Chinese-style Nasi Lemak stall where you order a plate of Coconut Milk steamed rice with Chicken Curry, Chili Squid, Sambal (a spicy mix of chili, anchovies and onions), half a hard boiled egg (or more), deep fried ikan bilis (mini anchovies), slices of cucumber and more.

There are of course other options to Nasi Lemak for your consideration at Hoi Kee. There were the Wan Ton Mee, Pork Noodles and Pork Ball Noodles that kinda caught my attention a little.

And, there was also the Rojak (Fruit Salad) man, on his bike, at a corner under a tree, right outside of Hoi Kee, next to another bike with buns and what-nots.

This old dude was looking kinda ordinary until I caught sight of his jar of secret ingredient, and in that instants I knew that he's in it for the long haul.

No frills Ninja.

Ninja Joe may just be the unstealthiest ninja ever. It stands out in bright red on the Lower Ground of Tropicana City Mall. You'll no doubt see it as you walk in from the car park. Address: LG18, Tropicana City Mall, No.3 Jalan SS20/27, PJ. Tel: 603-77250834.

Apparently, Ninja Joe has something special lined up for anyone named Joe – RM1 off any Ninja meal (valid for non-promo items only).

And, Ninja Joe do have remarkable powers to reel you in with 6 types of frill-free mini pork burgers (sized much bigger than White Castle's, thank goodness): Original, Teriyaki, Black Pepper, Oriental, Sweet & Sour and Spicy.

On the side, there are the 'pork and mash' nuggets shaped like deadly Shurikens (which unfortunately didn't quite cut it for me) and/or lightly salted crinkle cut fries. Plus you get a choice of Green Tea, Lemonade or Coffee to wash them down.

For dessert, you have the Mango or Green Tea ice-cream that comes in a small paper cup.

The one I had was over-the-temperature frozen, and it took more than half an hour to thaw.

But, the Ninja bosses (TJ Tee & Janz Tan) did assure me that it'll be set right, plus the Shurikens will be fresh and piping-hot, on my next visit.

I'll be looking forward to it.

The Kampung Attap Indian Rice Place.

They call this place all sorts of names, like Bawah Pokok, which means 'Under A Tree'. But this can be rather confusing because it's a very generic description of countless outdoor restaurants or eating stalls across Malaysia.

Some call this place The Indian Stall Behind The Chinese Assembly Hall, which is very precise and a very useful description for first-timers as the Chinese Assembly Hall is a very prominent landmark in Kuala Lumpur.

For me, I'd just call it The Kampung Attap Indian Rice Place. Simply because they have the best selection of fresh meat, curry and vegetable dishes around that neighbourhood.

The combination of Fish Curry, Chicken Curry, Fried Chicken, Mutton Massala, Batter-fried Cauliflower, Yogurt Vegetable Salad and Thairu (appetising fresh yogurt) served on steamed white rice was my choice of the day.

What's missing from the plate is the curry powder marinated fried Tenggiri fish, the Batter-fried Squid, the Onion Omelette, the Batter-fried Bittergourd and probably some Papadums (a thin crispy wafer or flatbread).

Now that's what I call a complete 'knockout' meal. It'll knock you out the rest of the day, for sure.