Tag Archives: petaling jaya



Sunway Sukhothai Bangkok
Sawadee Ka! On monday I attended a glimpse of a Thai function at Atrium Cafe and I was allowed my senses to traverse the Land of Smiles. This is going to be an extraordinary 10-day culinary feast at Pyramid Tower Hotel’s Atrium Café from 1 to 10 April 2009. I was introduced to their guest chef, Chef Wuttichai of The Sukhothai Bangkok’s esteemed Celadon restaurant, who will prepare the delicate taste of authentic Thai cuisine which will take the spotlight at Atrium Café’s daily buffet lunch and dinner with a flavoursome spread of appetisers, to the finest entourage of main courses and desserts.
Celadon at The Sukhothai Bangkok is one of the city’s most celebrated restaurants serving pure Thai cuisine. It was named the “Best Restaurant in Bangkok” by Travel and Leisure magazine as well as “The Best Restaurant in Bangkok 2006″ by Conde Nast Traveler 2006. The Restaurant’s chef is making a presence at Atrium Café to dish up an array of Celadon’s signature dishes, prepared in indisputable Thai style, to impart a piece of the award-winning Restaurant’s culinary experience.
I was informed that for starters there will be the spread of, place sun-dried shrimps, roasted coconut flakes, roasted nuts, chopped lime and ginger onto “chaplu” or betel nut leaves. Drizzle on some palm sugar sauce and wrap the filled leaves up nicely for refreshing enjoyment. Rich in nutrients, this appetiser known as Miang Kam is a Thai favourite and is believed to help in balancing the four elements of our body. Yam Som O Goong Sod is another must-try. This unique combination of pomelo salad with fresh water chestnut and prawns is usually served during summer in Thailand to eliminate heat from the body.
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How To Bake Coconut Macaroons

The Eating Group Meet at ENJU


It was Wednesday that I decided to take an evening rest from my studio and rounded up some foodie friends and headed to ENJU for a Japanese dining experience at Prince Hotel, Kuala Lumpur. I got to say having a meal with a group of foodies can be a lot of fun . . . . we sure did have fun!


The traffic from Petaling Jaya to Kuala Lumpur was smooth but as we reach the city centre especially bukit bintang area, the traffic was horrible and unimaginable. It took us about 30minutes to get us from Pavilion to the Prince Hotel which is about less than one kilometer. Anyway . . . . . ENJU here we come!!!


As I arrived I meet the Japanese Master Chef Thomas Lim who is incharged of ENJU. Chef Thomas Lim is a well travel chef who had been to so many places and had many years of stay in Japan as a chef where he learned all his fabulous dishes. I am honored to have meet him and he had already line up a lot of delicious dishes for us to indulge into!

This time the eating group consist of the Kayel welll-known foodie KY, the beautiful and gorgeous Teckiee, the most informed of Kayel events, blogger Joshua Ong, the handsome blogger Kelvin Wet Water, Sid and myself . . . . cool and the true foodies get together!


I love ENJU, the deco was simple and bright . . . a total modern Japanese deco just like dining in a Japanese home. The place was furnished with lots of japanese influence such as the tatami room, bottles of sake and things that can’t get away were the japanese dining wares . . . . just lovely to desire for, may one day I may have a similar setting at home.


I could not sit down as I was like a magnet, getting attracted to every corner of Enju . . . was at the sushi bar but in a split second I was already behind the sushi bar counter. My eyes already drooling at the tuna and salmon nori roll . . . so heavenly beautiful with deep striking colours and how can anyone resist of not having them, such a killer, yet a charmer . . . look, look, ain’t that a batch of amazing gorgeous sushi rolls and I was already singing to heaven at that moment . . . I truely needed some warm sake!


We were sitted, behaving good and getting ourself ready by pulling out all our camera waiting hungrily to capture the awesome food . . . don’t we sound like wolves . . . . lol . . . . here come our first appetizer, very attractive Gindara Tamagoyaki (RM52). I was jumping up and down just like an innocent kid when I saw the Alaskan Black Cod. This was a delicious dish whereby the cod fish was grilled done with egg yolk and cream cheese and served with a fresh vegetables and shoyu . . . . lovely, fragrant and tasted so refreshing.


Oh this bowl looked so pretty and so the food in it. It was Shirako Dofu (RM28). . . . lovely and what attracted me to this dish was those petite mushroom heads soaked in the shoyu . . . . . looks so beautiful and rustic and the bonito flakes added the colour, making the dish so attractive and wanting. The tofu was slightly deep fried to give the crusty texture and topped with nori, bonito flakes, wasabi and light shoyu. The verdict of this dish was unspeakable delicious . . . . . I just fall for it no matter what, just like my babe!


Makimono or Shushi Rolls had been a very exciting dish, so full of treasure, so full of texture, awesomely delicious and so fulfilling. The night we had a plate of crispy tempura salmon, mountain yam and nori roll with wasabi shoyu (RM24) which was so inspiring delicious especially when the texture of the mountain yam (crunchy, juicy and refreching) balanced up with the salmon and served in tempura complimented the whole dish, . . . . what a brilliant ideal . . . I just raved about this dish the whole night.


Have you ever had a papaya dish in a japanese restaurant? I had and I had it at ENJU and it is called Papaya Bakingyaki (RM34) a truely dish that tested my taste bud. Sid said it was something strange but I think it was a fabulous invention . . . . . a truely unique taste of cream cheese in a savoury dish. This is dish consist of seafood , cream cheese and mushroom baked on a hawaiian papaya.


Is this fugu? Hmmm . . . . . . looks like a pieces of meat jerky to me. Let me check the menu first, it was Fugu Mirin Boshi (RM28) Wow it is fugu . . . . puffer fish . . .. something really exotic to me, never ever try them before and this was my first time tasting it. The puffer fish was grilled with sweet vinegar and with an interesting taste and texture. Truely Joshua said it tasted like meat jerky but I agreed with Teckiee that it had a softer texture and a much superior smoother taste than meat jerky. My verdict, interesting and yummy.


We were served with a various different of California Handrolls which ENJU is best known for and I do agree. . . . . something simple and yet can taste so amazingly good. The real unique about this handrolls were the various fillings that you can have in them, salmon, tuna, white tuna, avocado, prawn, crab meat stick, cream cheese, tempura soft shell crab, fish roe and many many more . . . all depends on your creativity and desire. (starts from RM25)


I managed to nibble into the next dish, Tempura Moriawase (RM32), an assorted fried seafood and vegetables which looked so appealing beautiful, deep fried perfetly till golden brown. I managed to chopstick the prawn tempura which was absolutely delicious and wanting more was absolutely impossible as all of it had dissappeared some how . . . must be the WetWetWater and Sid! (hahahaha . . . . I was just kidding)


We had shshi and sashimi too which I think something that you can’t leave with when you dine in a Japanese restaurant. So came the combination of Shasimi Kirei (assorted sahshimi, 10 pieces) RM95 and Sushi Moriawase Take (8 pieces of handmade sushi and 4 pieces of sushi rolls) RM125. Awesome, awesome I think! Just amazing diving into a platter of real charmer. My verdict, amazing delicious, tested so fresh . . . . fresh scallops over a whole of appealing fish roe were such a class of itself, something I would order and order again . . . Unagi sushi was unspeakable delicious too, just amazing.


I was so fixed onto the unagi sushi then came a plate of Unagi by itself, wow it was explosive for me, having to eat a whole piece of pure unagi, it was amazing, warm, soft and pure delicious. You should try it too.


Hahahaha look at me, so tentively listening to what KY was saying about the food . . . . . . . .


Here came three different type of Sukiyaki, Australian beef, chicken and vegetable. The Sukiyaki was lovely, delicious but the taste was a bit sweet due to the bonito flakes. Overall it was very inviting.


Teckiee kept raving about this dessert, Goma Ice Cream, a rich black sesame ice cream (RM20). Yes I truely agree, it was awesomely delicious . . . . coming from myself a dessert maker, believe me it was truely awesome. It did give me a lot of inspiration to design some of my up and coming dessert using Goma.


Look, look a group photo of the eating group at ENJU, Teckiee, KY, Sid, Kelvin, Joshua and myself.

KY was having fun with this food, just pure indulging . . . . . foodies on a serious mission . . . . . . “Kelvin, who said food blogging is an easy mission!” . . . . . . . . . . It was a great nite out on food eating, the food was amazing and we like to thank the management of Prince Hotel for having us that night.
Just had my wedding cake done today and will be sending it to the wedding reception this evening, will capture the event and post it up soon, just your eyes only . . . . . . Love Sunny Yaw

Superb Ice Flower Dumplings


We got to know about this dumpling place through Jennifer at Damansara Utama. The name of the reataurant is Ice-Flower Dumpling Restaurant, a restaurant that serve typical chinese cuisine and their specialty is dumplings. The restaurant offers a wide range of snacks such as ice flower dumpling, steamed dumplings, small cage dumplings, northeast meat pie, fellow wu cake, peral flour soup with seafood, smoked meat and flat cakes.


We arrived at the restaurant at about 4o’clock in the afternoon and decided to have some snack rather heavy dishes. So we ordered a ice-flower with 8 dumplings, northeast meat pie and small cage dummplings (Siew Long Pau)


The ice-flower dumplings were so pretty presented over a thin layer of rice pancake. The dumplings were at the right size, not too big and were moist and delicious.



The northeast meat pie was a surprise to us as we did not imagine to be that delicious. The pastry was well fried to the right crispiness, the fillings was plenty and tasted awesomely good.



The small cage dumplings were less moist as we expected to savour the soup incase inside the dumplings, the skin was at the right thickness and soft.


Overall we adored the dumplings that offered by this restaurant and i would be back for dumpling snacks at this restaurant. . . . SidneyK

No 62, Jalan SS21/39
Damansara Utama
47400 Petaling Jaya
Tel No: 03-77241613

The Way to Indulge A Duck. . . . . !


This dish is served and eaten in the same way as Peking Duck -wrapped in a pancake along with shredded spring onion, cucumber sticks and Hoi Sin sauce. I prefer to add spicy dry prawn chilli paste, very oishi delicious. In a restaurant, this dish can be much conviniently served than Peking Duck because a quantity of duck can be precooked in the marinade or cooking sauce and put aside. When required, they are simply deep-fried for 10-11minutes and served, bcause of th final deep-frying, the duck meat will invariably be crisper and without the care and precise timing required when preparing and cooking traditional Peking Duck.



4-5lb duck
vegetable oil for deep-frying

Cooking sauce
6cups good stock
6tablespoons sugar
6slices fresh ginger roots
a bunch of spring onion
2/3cup soy sauce
4teaspoons yellow bean paste
6tablespoons dry sherry
6pieces star anise
1/2teaspoon five spice powder
1/4teaspoon pepper

cucumber sticks
shredded spring onion
Hoi Sin sauce



Mix ingredients for cooking sauce together in large saucepan. Clean duck thoroughly and cut in half down backbone. Place into liquid and submerge.



Simmer duck gently for 2hours. Remove from cooking liquid and leave to cool. When required to serve, heat oil, place duck gently in oil and fry for 10-11minutes. Drain well.



Place duck on large heated platter. Serve by taking meat off the carcass at the table and wrapping it in pancakes together with Hoi Sin sauce, cucumber sticks and shredder spring onion.


Cooking time: 2hours 10minutes
Serves: 6-8


Gosh, I got to admit that I can have half of a duck all by myself, you must try this recipe as it is pretty awesoe, simple and yet not difficult at all. You can even prepare it a day earlier, just deep fry when need to serve. If not try at your nearest chinese restaurant or if you are in Petaling Jaya, you can drop by the CUBES . . . . . . yours SidneyK

Dine with Pleasure


This restaurant CUBES, caught my eyes when I was at Palm Square Jaya One, Petaling Jaya when I was meeting some of my friends over a late night coffee at one of the Kopitiam there. I also noticed there were a few new eatery places mushrooming at this location so I decided to have at try at this restaurant first, a fusion chinese fine dining.


The setting of this restaurant was very comfortable and atmosphere was very relaxing plus there was also a wine bar, got to say I love my wine too.


I always love braised peanuts in soya sauce as there are soft, nutty and fragrant plus not forgetting my hot shrimp chilly.


Our first order was the crispy aromatic duck served with soft pancakes. Got to confess that I had not eaten such a dish since I came back from Scotalnd which was about nearly 8 years ago. “Oh! boy” It was one of my favourite dishes and I tried to learn how to make it at home but got to say mine was not as compartible with the chefs. The duck was well cooked till it was fragrant when it was deep fried. The meat was moist and not too dried. The meat was shredded and placed onto the pancake before wrapping, together garnished with deliciously “Hoi Sin” sauce and sliced cucumber plus spring onion.


The next tofu dish was authentic awesome. The beancurd tofu itself was infused with cooked greens. The dish was garnished with steamed melon and top with dried scallop and double boiled chicken broth sauce.


The dished appeared infront of us was our roasted spare ribs. This dish was so delicious as it came with two different coated sauces, honey glazed and button mushroom in black peppered sauce. Both were very unique and tasted incredible, a thumbs up to the chef’s creativeness and also the well balance taste.


Next we ordered the Portugese Prawns. I was informed that the dish was influenced by the chef’s wife who happened to be from Portugal. The prawns were well battered and crispy while the sauce really complimented the dish well.


The last dish that came was a great mixture of stir fried mushrooms. It was delicious and so desirable.

We had a great nite dinning at the CUBES and will defintely be back for . . . crispy aromatic duck, by the way I away wrapped my pduck pancakes with extra hot dried prawn chillies! . . . Sidney

18-1, Block L1-1,
Palm Square Jaya One,
No 72A Jalan Universiti,
Petaling Jaya

Open for business daily, from noon to 3pm,5.30pm to 10pm
For Reservations, call 03-79586616

Fusou Lou Nyonya Seafood Curry Mee at SS14,Petaling Jaya

Being an Ipoh boy myself, curry noodle is something we always crave for. I found this delicious nyonya curry noodle at Section 14, PJ located at the othter of Jaya supermarket. This stall is located at a small food court.

The are so many variety of topping that you can put on your curry noodle such as curry prawn, chicken, roast pork, curry fish and also long bean.

I like this nyoya curry as the taste is rather unique compare to those normal curry noodle that we usually get.

If you are around the area in the morning, do drop by and taste this delicious curry noodle . . . Sidney

Fish Head Noodle SS20/10, Petaling Jaya

This is one of my favourite fish head noodle located at SS20/10, Petaling Jaya where I regularly haunt. The place is simple, no air-conditioner and just an open air foodstall.

This place serve gorgeous drinks such as ice blended soya milk and comes with this greeny jelly called “cendol” and also a kind of black jelly called “leong fun”. You can also have “cendol” green jelly in santan and palm sugar or the old timer “ice kacang”. Drinks here is truely awesome.

We started with a bowl of fish paste with green spinach in clear soup. The fish paste was cooked well and tasted deliciously crunchy. We also had fish paste noodle which is awesome.

We ordered a bowl of “haruan” fish rice noodle. This is yet another awesome dish as the fish came in thick slices and deep fried. The bowl of noddle was fully of fragrant and aroma.

Then came a bowl of noodle with just plain slices of thick “haruan” fish. Oh this is so incrediblely good as you can really taste the freshness and sweetness of the fish. The thick slices enhance the tastiness of the fish. Well I would say every bite is just pure meat and boneless! The soup was really really good, very refreshing.

You can have the dish with thick rice noodle “lai fun”.

You can also have fish slices with your fish paste and spinach.

I really love this noodle stall and would rephrased them as Fish Sliced Noodle stall and something to shout about! . . . . . Sidney

Ah Hock Section 17, PJ

I love to dine at this food stall situated at section 17, Petaling Jaya. The food is simple and delicious. When I am on my own, as usually don’t cook and will have my dinner here without fear. Ah Hock is the name of this stall. As most foodbloggers are alway impressed when food got good “wok hei” and so am I, so is with Ah Hock!

We had two simple single plate rice, beef with spring onion rice(above) and petai prawns sambal rice(below). Both are so gorgeous, tasty and so appealing.

If you are around the area, do stop by for a quick meal! . . . . Sidney

Pastries from Canton-I, One Utama, Petaling Jaya

Got to let you know that I had been eyeing these pastries for ages. I spotted them the first day when I was walking past by Canton-I with Sunny Yaw. What striked me that day was the pineapple paste, looks so petite and so adorable, I told myself I have to get my hands on them and eat it! They look similar to “Woo Kok” (yam pastry) but they are rather petitely presented. Gosh, this little devils really know how to make me salivating! Such a festish and so desirable! This lead to having to own them, but just for a few second as they all end up being process in my bulgy stomach!

A Roasted Meat Pastry for RM2.00each. A very rich pastry, crispy, soft and melting fillings. Such adorable one.

An Egg Tart for RM1.50each. Very flaky pastry and the egg custard is so adorable.

A Piggy Custard Bun for RM2.20each. Very attractive looking bun, soft, silky and as usual the custard is fantastic.

A Crispy BBQ Pork for RM2.00each. A very interesting bun. Soft and yet crispy on the top, not forgetting those lovely BBQ Pork comes with a hint of sweet sauce.

A Pineaple Paste for RM1.50each. Lovely and gorgeous. Not too sweet and yet not too sour. A spot on taste!

I will definitely pack more of this pastry home the next round and not forgeting to invite my friends over for some chinese tea! . . . . .. . . . Sidney

Hua Nam Coffeeshop, New Town , Ipoh

Hua Nam Coffeeshop in new town ipoh has been around for many years now and still churning lots of delicious hawker food. I am definately one who will never miss visiting this shop for my afternoon tea. I will always go for the “Law Mee” and always make sure the stall serve them in Penang style. “Law Mee” is noodle dish serve in a dark sauce and comes with topping such as shreeded chicken, sliced prawns, deep fried onions and some ‘sambal” chilli paste. It is nothing new as you can get this similat dish in Kuala Lumpur and even in Petaling jaya. So what make this particular dish so uniqe? Well, got to say I was introduce to this dish by my cousin Jennie, She taught me how to eat this dish and that makes the dish so unique and so delicious. This stall serve pickle crushed garlic. What you have to do is just add those pickled crushed garlic into your “Law Mee” noodle and mix them into the dish evenly. OMG! now you will be able to taste such a unique taste and flavour of this “Law Mee”. A must try if you are in Ipoh!

Another delicious noodle that you can enjoy at this coffeeshop is the Curry Noodle. So delicious and I hardly can describe thwem to you. I think you need to try yourself and from my pictures, they tell! …lol!

Rojak is also something that need to try here. What makes this rojak dish so delicious…of course is the rojak sauce. I also love the the prawn crackers serve on the rojak. So crunchy and so tasty when eaten with the rojak sauce. And those crushed peanuts toppings really adds the flavour of this rojak. This rojak is really something that i would crave for…… so to say, something to die for……………..lol! Same goes with their Sotong dish….you have a try and let me know later!

Hokkien “Har Mee” is also a winner here. A noodle dish that comes with slice pork and shrimps and comes with prawns soup. Lovely!

From Sidney

Cheessy Minced Prawn Wrap

I had been dinning in many places here and there in Kuala Lumpur and Petaling Jaya, what really excites me and had caught my eyes was this entree dish, Deep Fried Prawn Wrap. I even saw this similar dish being prepared over the glass window of Dragon I Restaurant. I do say, it is so exciting to see those chefs preparing the food whereby you know you are going to feast them. Marvellous indeed.

Anyway, here I would like to share my Deep Fried Cheessy Minced Prawn Wrap. For this dish I had utilised minced beef mixed with minced prawn, large prawns, slice cheese and also beancurd wrapper.

Firstly placed the mixed mince meat on top of the beancurd wrapper then placed on top a slice of cheese and the large prawn.

Wrap them like the above. Deep fry them till golden brown. This cheessy minced prawn wraps can be eaten deliciously with thai chilli sauce.

200 gm minced beef
50 gm minced prawn
8pcs (4″x4″) beancurd wrappers
8 slices cheese
8 large unshelled prawns

Hope you will try this lovely dish.

Yours Sidney xxx

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