Moorthy's Mathai Indian Rice.

So, who's Moorthy and who's Mathai? Let me tell you what I heard...

They're 2 clever Indian entrepreneurs who were good friends. K. O. Mathai started the business back in 1969, R. Moorthy took over the business recently, and rebranded it.

The stall was previously operated out of Restoran New Lay Sin (a.k.a. Peking Hotel, back in the days when Jalan Tun Sambathan was still Jalan Brickfields). Now, it has shifted 2 blocks down to Mayflower hawker centre near the MAB Building, 144A, Jalan Vivekananda, KL. For directions, call Moorthy at 03-2260 3698/6698.

So, who's gamed for some curry powder marinated fried tenggiri (horse mackerel) to go with all the rice, curries and vegetables that you can eat on a banana leaf, or, walk on over to the next stall for the just-as-famous Peter's Pork Noodles instead?

And who's Peter? I can tell you that he's very much alive and serves possibly one of the best Pork Noodles in the entire Klang Valley (' ',)

Uncle Cheng's Beef Noodles.

If you're in the mood for some 'dry' beef noodles, Johor Bahru style, and a chat about all things beef, then this is the place to be. Julian, the son of Uncle Cheng, is one knowledgeable chap with a slight hint of wit, especially when the topic of conversation is about what else but beef.

And timing is everything too. He'll come around for the questions after he's fed you with the good stuff, all dripped in a special brown sauce, enhanced with a pinch of sesame seeds, harm choi (salted vegetable), and fried groundnuts for extra flavour.

And don't deny yourself some awesomely fresh beef tendons apart from the usual beef mix of tripe, beef slices and beef balls. Plus bowls after bowls of deliciously potent soup upon request, valid while stocks last.

Besides the 'dry' style beef noodles that's very much similar to the one in Seremban, if not better, Uncle Cheng Jr. serves the 'soup' version too. But you know which style I'd much prefer, and strongly recommend. To get there, head towards Restoran Khasiat Cafeteria, Jalan 17/12, PJ. Or call Julian at 012-303 0626 for directions.

Wok Energy.

Not all woks are created equal. How else would you differentiate one plate of Kong Foo Chow (Cantonese Fried Noodles), or Fook Kin Chow (Hokkien Fried Noodles) from another?

Some days, or most days these days, when it gets too hot for an outdoor One2Two, you'd want to opt for an air-conditioned restaurant inside Plaza Damas called Wok Hei.

Now this is a ballsy name for a restaurant. A name that pays tribute to the 'energy' of the wok. And it normally involves a whole lot of kung fu than any Chang, Chung or Chong chef (the Malaysian version of Tom, Dick and Harry) can handle.

When the moment of truth arrived, as the plate of noodles was laid down on the table, my chopsticks raised, and my nose in position to catch the all-telling whiff - I knew there and then, like one would know a Chivas from a Jack Daniels, that this was gonna be special.

There is no mistaking the taste of 'energy' from the well-heated wok, encapsulated in the rice vermicelli and flat noodles of the Yin Yong Kong Foo Chow. Or especially in the curry-laced sauce of their Kam Heong Chicken.

For variety sake, they also have other favourite local dishes here as well, like Kangkong Belacan, Stir Fried Sotong, Sweet & Sour Chicken and more. And believe it, they're all better than those served in your average restaurants.

The steamed fish however, which do not require the use of a wok, was quite a let down.

But all in all, taking into consideration the cool surroundings of a shopping mall in Sri Hartamas, Kuala Lumpur, minus the sweaty shirt after a meal under the hot sun outside, I'd rate this place two-thumbs up. And that's a lot higher than I would ever rate a Jackie Chan Hollywood flick.

Chan Sow Lin Steamed Fish Head

The mention of steamed fish head brings about an expression of disbelief to many, especially foreigners who have not visited these parts of the world.

Much like when Susan Boyle stepped onto the stage of British's Got Talent, one would instantly question the unattractiveness in appearance, and further doubt the capability to satisfy.

Steamed Fish Head at Jalan 5, off Chan Sow Lin, KL. You've definitely got to give this one an opportunity to shine.

But first you'll have to find the place – it's well-hidden among the countless greasy car workshops within the Chan Sow Lin labyrinth.

And when you do, don't think twice about ordering the 'Cheong Cheng' (Premium soya sauce and bean paste) style and 'Keong Yoong' (chopped ginger and garlic) style of freshly steamed fish head options.

There will also be other styles of steamed fish, plus other side dishes to consider. But now you know the stars, don't waste time with the rest.

A&W forks up.

It's utterly disgusting that A&W resorts to such a disgraceful marketing ploy of coming up with an excuse of a new edition to their classic Coney Dog with a White Castle sized Coney Sate. Will you just look at the size of that dog? It's about the same length as the pack of French Fries (which by the way was too tough to chew, and mind you I have still a full set of real teeth, not dentures).

The promotional tentcard displayed a picture of Coney Sate that's Coney Dog sized, with 2 chunky sticks of chicken satay sticking out from the bun. Now, do you see any chunky sticks of chicken satay anywhere in the picture? Hell, no. I returned them their pathetic dog (if you can call it one) and told them, for the betterment of mankind and humanity, to put it to sleep immediately.

And, in the midst of anger and disappointment, I think I actually swallowed some broken pieces of their plastic fork too. What do you say to that? It's "What the fork," right?

If A&W keeps this up, I'd say they'll be keeping White Castle company in failed fastfood heaven, pretty soon.