Sulaiman's Famous Cendol and Rojak

My mother is heavyset. (Admittedly, I'm built like my mother). And she knows exactly where to go shopping for her clothes and all. On this occasion, she wanted to visit her favourite stall where she can stock up on her "loose fit" home dresses in Pudu Market!  

She was very persuasive. I had to drive her there.

So together with my mother and family, we made our way to Pudu, where the wet market is. And while she was busy choosing her new pyjamas, I had to snoop around the area to see if I can find something, anything, that's exciting.

This is when I came across the Sulaiman's Famous Cendol and Rojak stall.

Sulaiman's Famous Cendol Dan Rojak stall

When you use the word "Famous" on the signage of your stall or a restaurant, naturally you'll attract significantly higher expectations. But the man behind the ice shaving machine seems totally cool, calm and collected. He spoke pretty good Cantonese, and probably other Chinese dialects too.

I invited my mother and family over. They found a vacant table and waited for their cendols.

This is how the stall looks like from the side.

There were about five tables placed in a row across the unused walkway.

Cars conveniently stopped next to the stall and packed cendols and rojaks.

Then our bowls of cendols arrived. The coconut milk and Gula Melaka (palm sugar) based dessert, with kidney beans and corn was not extraordinarily delicious. But the "green stuff" that we know as "cendol" was better than average as they do not harden as they get cold from sitting on the shaved ice in the bowl. (I'd have to add that there are people who actually told me they prefer their "cendol" to harden, but never got around to explain why). The coconut milk was freshly fragrant too. So no complaints there.

The prices... Cendol Biasa (no added condiments except for the "cendol") – RM1.20 (drink there and then) RM1.50 (takeaway). With Kacang, Pulut (sticky glutinous rice) or Corn, RM1.30/RM1.60. Special (with the lot) – RM1.50/RM1.80. Rojak Biasa (no sotong/squid) – RM3.50. Rojak + Sotong/Squid – RM4.00. And the list goes on.

For those truly affordable prices, you'd have to bear with the lack of amenities. Though we were glad that they have a basin to wash up after.

As I turned around for a final look at Sulaiman's, a thought ran through my head, well... sometimes you're famous for the dish you serve, and sometimes it's for that little extra experience that makes it absolutely memorable. 

Chicken Pongteh at Mama Fat's.

B-G-09, Glomac Galeria, Jalan 26/70A, Desa Sri Hartamas, KL

Ivan, a friend, said it'd be a surprise. That I should just jump into his car without asking him where we'd be going for lunch. Maybe he'd knew that I might express my views strongly against eating in a fusion Portuguese Nonya restaurant and persuade him in return to just not go there.

But I did jump into his car and didn't press for an answer. Simply because I'm a sucker for something new and different, an adventure, whenever possible.

Starter: Pie Ti

So here goes... seated in a Portuguese Nonya restaurant. What do you order? Definitely something that's called "Pongteh," and "Pie Ti," (RM12.50) I said. Ivan ordered those two dishes and included an extensive list of "Mama's Kacang Botol" (RM10.90) with home-blended chili sauce, Fish Head Curry (RM19.90) and Assam Prawns (RM19.90), for the three of us.

When the Chicken Pongteh Kampung Belimbing (RM15.90) finally arrived, it looked like a regular Nonya chicken and potato stew. And knowing what a "Pongteh" dish is, you'd know the ingredients included fermented soy bean sauce and Gula Melaka (palm sugar) blended in with onions and garlic. 

The overall taste and flavour was homestyle with no Ajinomoto (MSG) included. But I couldn't fathom why it tasted a little 'fishy' with some funky sourish twist. 

This is just not right. I kept tasting it in small spoonfuls. It was definitely an acquired taste.

"That's how my mother makes it," said the owner of the restaurant. "And she's from Kampung Belimbing." 

"So there must be a lot of versions of 'Pongteh' then," I added. The owner agreed, and said that a "Pongteh" dish is most popular with pork. But this was a halal restaurant, so there won't be any pork served here, no siree.

Chicken Pongteh Kampung Belimbing

Well, don't you just hate it when you've spent a small fortune on your meal, and it ties you up in knots and keeps you hanging. And unfortunately, that's how I felt about the meal here. 

The taste and flavours were rich, no doubt, but it lacked... something. It could be the lack of 'heart', or 'passion', I just couldn't put my finger to it. Could it be a missing ingredient? Or could it just be lacking in 'soul'?

Assam Prawns

As a saving grace, we had the Sago Gula Melaka for dessert. The palm sugar was fragrantly coconut-ish and the santan (coconut milk) was deliciously creamy, as santan should be. The sago, however, was jelly-ish, but it was richly satisfying.

So would I return for more? The answer my friend, is a straight "No."

Gelatissimo at 30% price off.

3-Scoop Cup.

You've heard about Gelatissimo – Australia's most popular Italian gelato. Some of you might even have tried Gelatissimo, and loved it. Now you'll just have to know that these delicious artisan gelatos, made fresh in store, are going at 30% price off all flavours, for every scoop, all throughout April 2013 at LG-K08, Lower Ground Floor, The Gardens, Mid Valley City, KL.

This goes without saying – there's no better time than now to roll on over to Gelatissimo and sink your teeth into as many flavours as possible.

Junior Sith Lord's deadly cravings.

Prawn Mee a.k.a. Har Meen.

Just when you're about to lose hope on hawker food in Singapore, something special always turns up around the corner.

Like this Har Meen, at Tampines St 82, for example.

Honestly, it's not great. But the broth and the 'sambal' are nostalgically – KL. And that means the world to me.

The prawns are fresh. And the egg, hard-boiled and sliced.

The pork ribs. Ah, the pork ribs. You can be 100% sure they're higher quality than any pork ribs across Malaysia. If you don't believe me, you can just drop by most wet markets across Singapore, and tastes the difference.

But back to Har Meen - the Singaporean bowl of prawn broth noodles laced with spicy chili-based sauce reminded me of a similar bowl of Har Meen I had in Taman Yulek, Cheras, back in good old Kuala Lumpur, Malaysia.

It looks the same, and tastes almost the same.

But the elusive bowl of Har Meen I truly miss, is the one by Ah Keong, at Lorong Jugra, off Old Klang Road. And it looks a little like this:

See the difference? http://foursquare.com/venue/9808096

Kuang Fei - The Original Tangkak Beef Noodles.

I've eaten and totally enjoyed The Tangkak Beef Noodles at Jalan Imbi, Kuala Lumpur. http://lunchexpeditions.blogspot.com/2009/03/tangkak-beef-noodles-off-jalan-imbi.html

Since then it has been at the back of my mind, like an itch I couldn't scratch, to visit the place of origin, to the spot where it all started.

On 27 November 2010, on one of my road trip back from Singapore, I turned off the North South Highway into Tangkak town, and finally found Kuang Fei – http://foursquare.com/venue/14648622

I ordered the largest bowl they had. And I was not disappointed. It was better than its branch, indefinitely. I'm guessing it's because their beef stock goes a longer way back...

And their white vinegar comes in a clear bottle. That's sheer class, haha. Add a spoonful to the soup and see how the flavours wake up and break into song and dance with your taste buds.

Then you'd wanna order an extra bowl of freshly made, succulent, beef balls. And savour each one of 'em cos you'd never know when you'll find your way back here, again.

Mooncake Festival.

Thanks to brilliant marketeers who have successfully turned Mid Autumn Festival into what is now more commonly known as the Mooncake Festival, most Chinese across Asia and probably all over the world have no clue as to why this day is one of the most important festivals on the Lunar calendar.

Back in the days, there were countless stories told and passed on in countless versions. The story I hear over and over again is the one where the leaders of the Chinese rebel troops took advantage of this festival to deliver military secrets, hidden inside the mooncakes, that eventually aided in the successful elimination of Mongolian oppressors in China.

Now I can't be sure if this is a true story or pure fairy tale. What I know for sure is, these fancy mooncakes currently sold in snazzy packaging at major malls and hotels, are generally too damn expensive.

But anyhow, here's wishing everyone a happy Choong Chow Jeet! Be careful with those candle-lit lanterns, and don't overstuff yourself with those lotus paste (and salted egg) filled pastries.

Chiang Rai Style.

It's not everyday that you'll get to walk into a Thai restaurant without feeling you're gonna get a whooping bill with a hefty sum written at the bottom of it.

And more importantly, the dishes are authentically homestyle Thai, and not some commercially-driven 'fusion' of sorts.

Boy, I'm so missing this place right now.

King Tart.

In this planet of ours, there are those who'd go crazy over pineapple tarts. And there are those who'd like to try it for the first time. Then, there are those who'd quit their jobs and make 'em.

Well, technically, there are also those who'd just wanna buy these yummy pineapple tarts by King Tart, (no relation to the famous Egyptian Pharoah!), that, when popped, crumbles and melts in your mouth. For an assured quality, premium butter, not margarine, and thick, wholesome pineapple homemade jam, are used in the making of these classic delights.

The price: 500 grams = 35 pieces = RM28 only. For orders and delivery, call Zainal of King Tart at 012-423 1300, now.

Nathalie's Gourmet Studio: July Menu.

It has been a couple of months back since my first visit. Was in the neighbourhood for a product launch, on a Friday, and with my reputation at stake, had to decide on where to go for an impressive one2two.

As Nathalie's was just around the corner from where we were, I made the call and went for it.

Of course, me being me, almost couldn't find the place until I saw the directional bunting... and just then, I recalled an earlier complaint from some friends who dropped by a couple of weeks back. Apparently, Chef Nathalie wasn't in the kitchen, and the beef was overdone and the chicken, dry.

It was too late to change my mind. We were running late and overly hungry. I prayed for the chef to be standing over the stove...

God is great. And so was Nathalie's Chicken & King Prawns, Beef Bourguignon and Lamb Loin.

For reservations, call 03-6207 9572.

Nathalie's Gourmet Studio.

The afternoon was hotter than usual. You'd expect to quickly reach where you wanna go, and get down to some one2two action before the hour passes. But we were in Solaris Dutamas, and looking for Unit A4-01-5 can be rather tricky.

After two wrong turns, we eventually found Nathalie's Gourmet Studio. And we were happy that the place was pleasantly cosy, though the seats were a bit hard.

Then the starters arrived. The Parmesan Cheese Tart tastes as good as it looked, and fired up my expectation even higher...

One by one the dishes arrived, and each one tasted better than the other. The blend of flavours and textures was just amazing.

If there were doubts about Chef Nathalie Arbefeuille's menu before, all were quashed after the first bite.

Then came the Lamb Tajin. Each bite into the mutton, slow-cooked till tender, was like a prologue to a Moroccan folklore. And the natural flavours of the baby soy beans serve as a balance to the exotic combination of kuskus and braised artichoke.

There were whispers that Chef Nathalie Arbefeuille cooked for events at the French Embassy. And her classy studio next door confirms her cooking classes. Plus she has her own recipe book, published. So I really don't have to tell you much more about my impeccable experience eating here, and how impressive the desserts were...

Well, fancy some sweet Macaroons to go? Drop by Nathalie's Gourmet Studio, at Solaris Dutamas, Unit A4-01-5, Jalan Dutamas 1, KL. Or call 03-6207 9572 / 017-2806717 for reservations.

Anchor Smoothness on tap.

April Fool jokes were flying around the entire day and nobody could really separate the truth from a prank.

I thought Anchor Smooth on tap was ballsy in carrying out a soft launch at a few selected draught serving pubs within the Klang Valley and across Malaysia on a day like April 1st.

I saw a lot of surprised faces as I sat away from the bar at Cheers Pub, off Jalan Batai, Damansara Heights, KL.

And you know what's more ballsy? Anchor Smooth draught beer is priced the same as Tiger Draught.

But the brightly lit Anchor Smooth font was flowing steadily the entire evening. That is certainly an encouraging sight, even if it's just the first night.

And I can definitely understand why. Anchor Smooth on tap is surprisingly pleasant, refreshingly fizzy and light. And no bitter aftertaste, so it goes down perfectly, mug after mug, with any dishes served.

The taste kinda reminded me a little of the delightful Asahi Dry beer and some of Budweiser.

Anchor Smooth on tap is definitely a good choice if you're up for a long night of boozing, or when you're chomping down a piping hot meal at a pub like Cheers.

Herbal Chicken at Lorong Bandar 4.

It's amazing how people in KL can find good food in strange places. Especially when it's hidden in a small 'lorong' with barely room for 2 people to walk through after the tables are placed along the walls.

But I'm glad to have found the place that serves this fantastic herbal chicken dish that goes really well with rice.

And for a centre pool dish, we also ordered a bowl of Bak Kut Teh, the herbal soup mix pork dish that also goes really well with rice, along with a plate of vegetables.

Here's another angle of Lorong Bandar 4, to see just how the stall is strategically placed to achieve optimum use of space.

This road sign is not gonna be easy to spot, but from the main road, you might notice the signage that says Chiap Tong – Lorong Bandar 4 is right there. For parking, don't bother trying anywhere else but Menara Olympia, where you can be sure of not getting slapped with a police summon for illegal parking.

And if you eat quickly enough, you'll have some spare time to actually walk over to Petaling Street...

And look for this shop that sells some really ol'skool candies and dried fruits, and card games like 'Donkey' and 'Happy Family'. This is the life.

Crispy Fried Chicken Wednesday in Segambut.

How far would you travel for a plate of special crispy fried chicken that's served with scrumptious chicken essence and garlic/ginger steamed rice? Segambut, a humble but bustling residential garden that's separated by a 'roundabout' and across the highway from Jalan Duta, is really nearer than it sounds, considering if you're traveling from Damansara Heights.

And it's not every day that you'll get this crispy fried chicken. They sell it on Wednesdays and Saturdays only. Not sure what they serve on other days of the week, but I heard it's Economy Rice with a wide variety of dishes, ranging from fish to pork to vegetables.

So, is it worth the trip? The crew for the day - Grace, Shear Ling and Meng Yam (and Aaron who is not in this picture) will tell you that the crispy fried chicken drumsticks, (they don't serve any other parts of the chicken, except for the innards, a rather rare commodity that runs out pretty quickly), are well worth the time and effort.

How to get there? GPS your way to Segambut somehow, turn right at the first junction after Yu Ai Seafood Noodles and follow your nose to a shop that packs and sells strong local coffee powder, and across the road you'll see a makeshift aluminium hut that sits under a humongous tree - that will be it.