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.

Sweet tooth in Melaka town.

You have to pass this pink, old building every time you're headed towards Jonker's Walk in Melaka town center. And if your instinct tells you to just stop your car by the side of the road, walk over to check out what's behind the door, do it.

Inside you'll discover a labyrinth of shelves that store a variety of coconut candies, durian cakes, 'chicken' biscuits, seafood-based condiments and ready-to-mix prawn pastes for fruit salads etc.

With a basket in hand, it's so easy to get carried away. Especially when you're looking out for some authentic Malaysian delights - the truth is in here.

Won Duck Wai.

He's there, faithfully parked along Persiaran Damansara Endah, across the busy road from Jalan Dungun, outside the Tudor-like apartments, facing the Shell petrol station, from around 8am till 2pm every workday.

Just Mr. Won and his bike load of Chee Cheong Fun (steamed rice noodle roll), and an assortment of Yong Tau Foo (fish meat paste stuffed beancurd and vegetables) pieces.

What you need to do is pick and choose what you like onto a plate, or a plastic wrap for takeaway, ask for the 'flat' or 'rolled-up' Chee Cheong Fun, and pour in the sweet sauce and/or chili sauce, plus a few sprinkles of sesame seeds and vegetable oil, and it's ready to eat.

Just for kicks, do ask for some soup which soaks the Yong Tau Foo pieces, after you're done with everything on your plate. Trust me, that's one of life's many simple pleasures that you won't get enough of.

Sarawakian Happy Meal.

Aunt Christina has lost most of her front teeth. Fortunately, this doesn't stop her from smiling and serving some jaw-dropping bowls of Sarawak Laksa, at the corner coffee shop Nam Chun, Lucky Garden, in Bangsar, KL.

Intriguingly, Sarawak Laksa is a variation of curry noodle soup dish that doesn't include curry in its ingredients. Its spiciness comes from a base of Sambal Belacan (a paste made from chilies and dried prawns, cuttlefish or fish), coupled with tamarind, garlic, galangal (a close relative of ginger), lemon grass and coconut milk, topped with omellete strips, chicken strips, prawns, fresh coriander and lime.

The authentic Sarawak Laksa originates from the East Malaysian town of Kuching, Sarawak.

Aunt Christina, however, has admitted to some modification in her preparation. And one of her most important secret that I've discovered, is her unmistakable 'service with a smile'.

Cool Thai.

Nothing truly excites me at any of the Delicious chain of restaurants, save for those lit bird cages, and that sensational non-alcoholic drink that'll reboot you for more shopping action. The Thai Cooler - a refreshing blend of soda, lime juice, lychee and lemongrass. Or is there more than meet my taste buds? Do try it and let me know...