Hong Kee makes one of the best egg tarts in Ipoh that are reputed to have a crust with 48 crispy layers. It’s a family run business and they get up as early as 3am to bake their pastries and cakes. The products are then delivered fresh to their stall in Weng Seng coffee shop around 6.30am.

Despite the immense popularity they enjoy, they remain down to earth and friendly towards their loyal customers who have supported them throughout these 40 years. So its no wonder they are able to sell more than 1000 pieces/day of egg tarts during weekends and public holidays. Customers were seen coming to buy their egg tarts as early as 7am.

You will get a box for purchases of 4 pieces (RM1.60/pc) and above. Otherwise you will get them in plastic bags instead.

We had a few pieces on the spot and all I can say is that they are delicious especially when they are still warm. There’s a good amount of egg custard in every piece and fills up almost 90% of the shell. The sweetness of the rich and almost molten custard is just spot on and you can clearly smell and taste the buttery aroma.

Other specialties to try: Swiss Roll, coconut tarts, walnut cookies and Sachima (萨其马). Come as early as possible to avoid disappointments.

Hong Kee Confectionery

Kedai Kopi Weng Seng, Jalan Dato Onn Jaafar, 30300 Ipoh
Business hours: 7am – 2pm, closed on Fridays
Tel: 017-592 8303

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After Burger Bakar Abang Burn released their ‘cheese lebur’ menu last month, it became a huge hit in KL and other states where they are also operating at. Recently, they have introduced new burger called Burger Pepper Cheese Tarik. Important note: this burger is not suitable for those who are allergic to nuts.

Each burger (available in beef only) is RM12.90 and the patty is first dipped into pepper sauce before being given a bath of melted Mozzarella cheese. Clearly, it’s inspired by McDonald’s Prosperity Burger but with a cheesey twist for a discerning flavor.

Their homemade black pepper sauce is made using 5 different types of peppers, including an imported Pink Peppercorn from Peru. I did a little investigation of my own and found that these unassuming looking Peruvian peppercorns are really expensive, almost like a luxury spice prized for its distinctive nutty flavor.
A small bottle that weighs 25g is being sold at the supermarkets for more than RM85, so you can say it’s the wagyu of pepper. The pepper sauce is cooked at the stalls and restaurants daily instead of being delivered in bags, so it doesn’t contain any preservatives and you can be assured of the freshness.
That said, they might face have some consistency and quality control issues across the outlets because of this. For that reason and more importantly for first timers, it would be a better idea to have the burgers at their HQ in Ampang or at the Klang branch.

Burger Pepper Cheese Tarik with additional Cheddar cheese @ RM14.40.

This one’s with extra Cheddar cheese and beef strips @ RM16.40. It’s only natural that people will start comparing Abang Burn’s pepper burger with McD’s, I did my little own comparison too. I think if you really love the taste of pepper, no doubt you will find both companies’ burgers enjoyable.
But if you prefer a stronger and richer tasting pepper sauce that literally sticks to the back of your throat, then go for Abang Burn’s, as the flavor is at least 3 times more intense. I also like the idea of complementing the overall experience with cheese to balance up the spiciness.

By the way if you haven’t had their burgers topped with melted Raclette cheese (or Mozzarella cheese) yet, you should probably try that first.

The post Burger Pepper Cheese Tarik @ Burger Bakar Abang Burn, Klang appeared first on Malaysia Food & Travel Blog.

Liang Li Grilled Fish (良礼烧鱼) is a stall in Pandamaran, Klang that has been operated by a friendly uncle for more than 30 years.
To ensure the quality of the seafood, he gets his supply of seafood from a seafood supplier in Klang who delivers the seafood to his stall fresh daily.

Uncle grills the seafood with care and constantly replaces the banana leaves to ensure they don’t burn and taste dry. All the sauces used are homemade and if you are a fan of spicy food then you will love his green sambal dipping sauce. It’s no kidding spicy and will leave your lips numb.

The selection of seafood varies daily and if you are lucky you will get crab and cockles too. Certain seafood like lala is not available because it’s hard to get fresh ones nowadays.
Prices are subject to change according to market price (will increase due to Chinese New Year and other major festivals) but safe to say you can enjoy a satisfying Chinese-style ikan bakar meal (with rice) for two around RM30.

Among the three types of fish we had, the cencaru (no pic) was the most delicious despite being the cheapest option. The natural flavor and sweetness of the flesh really shines compared to the rest especially stingray. If you are here, I would recommend ordering the cencaru/selar first, then only try the rest.

As for the sotong, it’s basically cooked with a mixture of curry powder and his homemade sambal which gives it a nice belacan flavor. The sauce is simply delicious and best enjoyed with rice.

General menu:
Cencaru / 硬尾鱼(推荐): RM8 – RM10
Stingray / 魔鬼鱼(蒲鱼): RM18
Senangin /午鱼: RM20
Sotong / 苏东 (250g): RM18
Ikan Batu / 石头鱼: RM25

I have eaten plenty of ayam goreng kunyit during my university days. When paired with rice, it was one of the better go-to-food to eat and it’s relatively cheap too.
Ever since I started working in the central of KL, I noticed that there are plenty of food trucks around that sell nasi ayam goreng kunyit. Many office workers would buy it as take away lunch mainly because it’s way cheaper than eating at the malls.

Since most of these trucks cater to the working crowd, only a handful of them are open in the weekends. For those who want to try nasi ayam goreng kunyit on any day without fail, head to Mat Rock‘s restaurant in Kampung Pandan.
Mat Rock could very well be the pioneer of the nasi ayam goreng kunyit business. He started his first food truck in KL 13 years ago and now, not only he has a dedicated restaurant, he also has around 7 or 8 other food trucks in the city. Delivery is available too if your order meets the minimum purchase amount.

The restaurant has a larger menu offering more choices and there are also some goreng-goreng dishes such as tomyam, nasi goreng and mee kungfu. The Nasi Ayam Goreng Kunyit set @ RM7.50 (with teh o ais) is the most popular dish and it should be the first thing to try if you are new here.
Compared to the other ayam goreng kunyit (usually dry and tough) that you get at the usual Malay tomyam restaurants, Mat Rock’s version is evidently juicier and prepared with fresh chicken. Not too salty too!
The sufficiently spicy sambal was excellent too, it really lifted the dish to another level. Throw in a sunny side up @ RM1 and this would be a complete meal by itself. Kicap manis is available but that’s really optional.

Sotong Goreng Kunyit is my other favorite because the combination of turmeric and sotong simply works. The squid was perfectly cooked with a nice crunchy exterior while retaining a soft and juicy center.
FYI, if you were at Mat Rock’s food truck you would have the option to mix and match the dishes (chicken + sotong, or sotong + daging) but sadly that is not offered here.

Overall, this is a great place to enjoy ayam goreng kunyit and if their restaurant were in Kepong I could see myself having this a couple of times in a week.
By the way, there’s another stall at PNB’s food court which sells equally good ayam goreng kunyit with a seriously kick-ass sambal too. I hope I have a chance to cover that one day.

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Essentially, there are two stalls that sell sweet appam (or hoppers) in Bangsar‘s Lucky Garden. Since Poomy’s Kitchen is located right next to the famous Anuar’s Fish Head Curry, they can be considered the luckier one. Because of their strategic location, they also enjoy better attention.

With that said, the real reason I endorse Poomy’s Kitchen is completely personal. We were rudely treated by the other stall’s owner and staff so it means nothing to me as a customer no matter how good their appam is. But just to be clear, I actually also prefer Poomy’s Kitchen’s appam because it’s not as sweet, making it a not-so-guilty snack to enjoy.

From what I know, Poomy who hails from Sri Lanka is proprietor as well as the uncle of the siblings who are managing the stall. I think he’s about to retire so if you manage to bump into him, you should consider yourself lucky.
Currently, there are more than a dozen of flavors available all priced between RM1.50 and RM2.50. So the price feels cheap, if not reasonable.

Among the few that we tried, the Appam Coconut and Brown Sugar @ RM2 would be my favorite. The sweetness from the brown sugar pairs really well with the savoriness of the coconut flakes, which also give it a nice scrumptious texture. It’s great as an inexpensive after meal snack, perfect for tea break too.

The post Sweet Appam @ Poomy’s Kitchen, Bangsar appeared first on Malaysia Food & Travel Blog.

Yung Kee beef noodle which used to operate at Kwai Hup coffee shop has relocated into a shop lot across the road since late last year. Thanks for that, now you are able to enjoy his HK style beef brisket noodle in a cleaner and more comfortable environment.

Superstar chef Albert has since taken more of a back seat role, as he has a couple of disciples who have taken over most of the cooking process. But rest assured he’s still around (you will still see hiim at the shop) to QC the food quality to ensure it meets his standards. From what I was told, he will soon join a mission with the United Nations to cook for the underprivileged people around the world. Good for him.

His mixed beef noodle @ RM9 remains the most popular item on the menu. A bowl comes with a rather generous cuts of different meats that almost cover the entire noodle. My favorite part has got to be the tendon – soft and gelatinous like a chunk of fat but without the guilt.

As for the soup, it’s still as good as I remembered. Light yet flavorful with a faint herbal aroma, not a single drop of it went to waste. And lest I forget, you MUST eat the beef noodle with their chili sauce. Otherwise you will feel that something is missing which may result in a not-so-satisfying experience.

Lastly, I think the price may have gone up a bit after Chinese New Year due to the increase of price in their main ingredient and that’s imported beef.

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12 Burger Stalls to Try in KL & PJ is my latest project at MyMakanTV. Among the numerous burgers that we tried, Burger Baek‘s crispy chicken burger is one of my top favorites. I recommend that you to give it a try, especially if you are bored of the usual Ramly burgers.

Burger Baek’s proprietor have been selling burgers for 15 years since the age of 15. Although there are a number of Ramly burgers on the menu, his signature Crispy Chicken Burger Baek @ RM4 remains the most popular item.
Basically, it’s a fried chicken burger (boneless thigh) served with mayo and cheese sauce. A separate packet of homemade BBQ sauce is also provided for you to drizzle on the fried chicken patty before sinking your teeth into it.

The double crispy chicken burger costs only an additional RM3 while an extra slice of cheese is only RM1. If you don’t mind spending a couple more Ringgit, the extras are definitely worth it. The best way to describe the taste is similar to KFC’s Zinger Burger, but slightly less spicy.
Overall it’s an inexpensive and tasty burger, and frankly I was surprised that they did not drench it in sauces, as that’s what other burger stalls would usually do. It’s a breath of fresh air alright.

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Ah Shuang (啊霜) Prawn Fritters is a relatively new food stall in Klang. Before starting out as a hawker, Ah Shuang (the lady boss) was helping her husband to run the family’s fishmonger business. Because of that, she is able to secure fresh supplies of small white prawns, namely ‘Guan Yin prawns’ to support her business.

Her stall specializes in Pulau Ketam style prawn fritters which is something she grew up eating. From what we were told, the recipe is one of a kind as it’s unique to her village known as 五条港 or Sungai Lima. The prawn fritters are extra crunchy and every piece (RM1.80) contains around 4 to 5 pieces of prawns, depending on their size.

Besides fresh prawns, the prawn fritters also contain chives, bean sprouts and yam slices for extra texture and flavors. Almost every ingredient used by Ah Shuang is homemade including the spicy and tangy chilli sauce, which is so good that customers are actually asking to purchase it.

This is without a doubt one of the best tasting prawn fritters in town, great as an after meal snack or for tea break. For those who do not wish to wait (every piece is prepared upon order) or go through the hassle of finding a parking space, you can call ahead to reserve. As soon as you reach the coffee shop you can just grab, pay and go.

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Durian season is upon us again. This time, the durians are cheaper than previous seasons and they are affordable again. If you are looking for a reliable durian stall in Klang, look out for 榴莲妹妹档 (Durian Mei Mei).

This family owned durian stall offers a variety of durian clones including Musang King, D13, Red Prawn, D101, Kong Hoi, XO, D24 and etc but subject to availability.
Unlike some popular stalls that attract customers using sales gimmick and various ‘limited time promotions’, they are true to their words so you pay for what you see.

FYI we tried their Kong Hoi durian (sweet and small seed), Red Prawn and D13 (bitter sweet with orangy flesh) last Saturday (24 March) and all of them were excellent at RM15/kg. During the weekdays you can expect the prices to drop slightly due to lower demand.

As I know, the same durian clones were sold at RM13/kg a couple of days before that. They were about RM5 cheaper than what I got at Chen Brothers.
That said, I was still happy with my purchase at Chen Brothers because the durians we got were excellent and worth every cent. Moreover, I did not have to travel all the way to Klang.

Since the durian prices fluctuate from day to day, you can refer their Facebook page to find out the updated daily prices. Durian Mei Mei does not have a permanent stall and operates at various locations which are mostly pasar malam. Their locations and business hours are listed below.

Monday – Pandamaran Pasar Malam (2pm – 10pm)
Tuesday – Teluk Pulai Pasar Malam (2pm – 10pm)
Wednesday – Taman Chi Leung Pasar Malam (2pm – 10pm)
Thursday – Jalan Meru Pasar Malam (2pm – 10pm)
Friday – Taman Sentosa Pasar Malam (2pm – 10pm)
Saturday – In front of Magnum 4D Bayu Perdana, Jalan Batu Unjur 7 (1pm – 7pm)
Sunday – In front of Magnum 4D Bayu Perdana, Jalan Batu Unjur 7 (1pm – 7pm)

Durian Mei Mei – 榴莲妹妹档

Tel: 014-360 5397 (Cindy) / 016-643 5849
Facebook: 榴莲妹妹档

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Black Daimon has been operating their teppanyaki stall for a little more than two months at TTDI. Since they opened, the street food scene in the neighborhood had become livelier. I am not sure why it took so long for a street-style teppanyaki to pop up, but I am glad it finally happened.

Although Black Daimon is new, they have managed to build a solid base of loyal customers. It’s not hard to see why though. Their 3-item menu is affordable, filling and more importantly, tasty enough to warrant repeated visits.
As a real differentiation from the rest, the most crucial seasoning used in their teppanyaki – Yakiniku sauce is homemade. This allows their food to be Muslim friendly since most Yakiniku sauce contains mirin.

The team’s main chef is also highly experienced in various cuisines and he had worked in some of the best hotels in KL. But if you frequent TTDI’s food trucks, you may recognize him as the pasta chef from La Famiglia.
High quality ingredients such as Australian beef tenderloin, NZ lamb shoulder and juicy boneless chicken thighs are also used to deliver great taste yet at value prices.

We tried all three items they have and our favorites were tied between the chicken (RM8) and lamb (RM10). Every order includes a serving of rice, a just portion of stir-fried vegetables and fried garlic chips.
The amount of meat given is more than enough for a satisfying and balanced meal. Fried egg is optional but I highly recommend it since it’s only RM1.

Overall, Black Daimon serves above average teppanyaki that is sensibly priced. Sure enough, you can’t or should expect it to taste mind-blowingly good, but rest assured it’s miles better than those sub-par teppanyaki chain restaurants you see in shopping malls.

The post Black Daimon Street Teppanyaki @ TTDI appeared first on Malaysia Food & Travel Blog.

Prepare yourself for the best teh tarik you will ever have in KL at Mansion Tea Stall. Previously known as Al Amnah, this legendary eatery at Masjid India is famed for two things: ‘Teh Ding Dong’ and Roti Special.

‘Teh Ding Dong’ is basically a name given to their delicious teh tarik which always comes out silky smooth, aromatic with just amount of sweetness. It is prepared by a master who has dedicated more than a decade of his life into the art of tea-pulling.

As for their Roti Special, it is also known as Roti Banjir Special by some. Two soft boiled eggs are added on top of roti banjir which had been drenched in curry, dhal and sambal. Ask for a warm and crispy roti canai if you like it that way.
If you feel this type of roti canai looks familiar, that’s because you may have seen or eaten it at Pak Ali’s stall. In fact, Pak Ali drew inspiration for his Roti Tsunami from Mansion Tea Stall’s Roti Special.

Coupled with a cup of ‘Teh Ding Dong’, this combo is perfect as a filling breakfast, tea break or supper. Enjoyable any time of the day or night.

The only problem is parking, it’s absolutely horrendous in this area – you have been warned. But if you can make it here, don’t leave without buying a few packets of Teh Ding Dong to takeaway. It just tastes wonderful chilled at its fullest flavor without any dilution from ice.

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Empire Nasi Lemak is a new nasi lemak kukus stall to try in SS15 Subang Jaya. Previously, the stall had been operating in various pasar malam in Klang Valley for more than 10 years.

Their nasi lemak is steamed for 4 hours daily to keep it warm and fluffy. A handful of traditional dishes are also available to make for a more satisfying and complete meal.

Among the dishes available, ayam goreng berempah is their signature dish as stated in their signboard. But I found the daging rendang (confirm not crispy) and sambal paru to taste even better, hence they are my personal favorites. As for the sambal, it’s slightly sweet and not too spicy which I think appeals to a wide range of palates.

Price wise, the nasi lemak is not exactly cheap but it’s definitely affordable. A serving with two dishes rendang daging and sambal paru shown above is RM10. FYI, any nasi lemak involving chicken is RM7 while the rest are RM6. Any additional dish is chargeable at RM3 while it’s RM4 for a piece of (fried/masak merah) chicken.

Drinks wise you can try their creamy Teh Ais float topped with vanilla ice cream @ RM3 each.

Empire Nasi Lemak’s stall can be found on the first floor of SS15’s pasar moden. If you are coming in through the main entrance, just turn to your left and walk straight until you see their stall.

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With the opening of Malacca Avocado Choc since early this year, Melaka now has three prominent places to visit for quenching your thirst. If you are wondering what the other two are, they are Klebang Coconut Shake and Mango Float Royale.

The popularity of Malacca Avocado Choc is apparent, as queue as long as a hundred meters can be seen on every weekend. As of now, it is the hottest tourist spot in Limbongan area even overtaking the famous kuih keria next door – and by A LOT. It’s funny because in my last visit to Melaka, the kuih keria stall was still the craze.

There are 4 types of avocado shake available which are differentiated by the type of toppings. The basic Avocado Choc drink @ RM6 is sweetened with Gula Melaka and you can opt for chocolate or vanilla flavored ice cream for that extra creamy taste. For an extra RM3.90 you get to pick between Milo dinosaur or an additional scoop of ice-cream complete with whipped cream.
Taste wise, it’s nice and the smoothie’s texture is rich and smooth. But I find the avocado flavor is somewhat mild, especially if you compare it to the ‘jus alpukat’ you get at the Indonesian restaurants.

Besides avocado shake, they also serve a variety of snacks that are complemented with avocado dip. Eg. nachos, quesadilla, fries, chicken wings and fish fingers. A clean and spacious environment is provided for those who wish to dine in.

While you are here, check out the amount of avocados they have stocked up. You can do a guestimate on how much the business is making on a daily basis.

As for the obvious question “Is it worth the queue?” My answer would be “yes”, if the queue is a short one. Otherwise, don’t bother and don’t waste your precious holiday time queuing under the sun.

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This is just an update post to let you guys know that John’s Penang Prawn Noodle has relocated to Meng Yang Restaurant Two in Kota Damansara.

That happened about 2 years ago shortly after I blogged about his prawn noodle back in 2016. The reason he told me was, the previous coffee shop simply did not have enough walk in customers.

Now, his stall only serves prawn noodle and loh noodle. His wife, who used to prepare the Madras Lane style curry mee, is now selling the same prawn noodle at Kong Yam Kong Sek food court at Centrepoint. So if you are nearer to Bandar Utama, then you don’t need to travel all the way to Kota Damansara for it.

Taste wise, I am glad to say that it tasted as good as I remembered. In fact, the quality of the fried shallot seemed improved, giving the already robust soup an extra depth of sweetness and aroma.
And although the price has been slightly increased to RM7 a bowl, you are getting what you pay for. You get a couple of full sized prawns, generous amount of noodle, half an egg and sufficient slices of fish cakes and pork.

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Jalan Ipoh has a good concentration of hawker food and Ah Heng’s beef noodle is one of them. The most essential ingredient to his Taiwanese-influenced beef noodle is a master broth that has been simmering continuously at their home.

It is then used to prepare the beef noodle’s broth by adding huge chunks of Australian Oxtail and beef tendon to tenderize them. The entire process takes 7 hours, which at the end produces a pleasantly rich and robust soup that’s flavorful yet not too heavy on the palate.

Hakka mee is also available, and best enjoyed with his “5 treasures beef ball” which comes with tenderloin, tripe, tendon, beef slice and a beef meat ball stuffed with juicy minced beef. You are also given two types of chili: red and green. The difference? The green version is concocted with belacan and spicier too.

Every bowl is priced at a standard RM10, unless you request for extra ingredients. Personally, I feel Ah Heng’s beef noodle is delicious but it may not appeal to those who are looking for strong “beefy taste”.
In fact, one customer we met at the stall told us it was “the worst beef noodle” he has had in KL. Then we looked at the noodle of his choice – it was yellow noodle and it explained everything. The alkaline taste must have ruined the broth’s flavor which led to his conclusion.

Anyway, I guess what I am trying to say is, everyone has their own favorite places to eat, and while this not might be the BEST beef noodle in KL (for many, it’s Lai Foong and I won’t argue with that) it’s certainly worth checking out.

The post Ah Heng Australian Oxtail Beef Noodle @ Jalan Ipoh, KL appeared first on Malaysia Food & Travel Blog.

Kampung Lapan Siham Stall may be the 2nd oldest food stall in Melaka that serves boiled cockles and lala. They might not be as famous as ‘longkang siham’ and don’t have as many variety of shellfish, but they offer a more hygienic environment and friendlier service.

Just like at ‘longkang siham’, customers will also sit on traditional wooden stools here, which I feel is essential to the overall experience. Normal tables and chairs are still available if any of you are worried about wardrobe malfunction.

According to the stall owner, she has been operating her small business for more than 20 years. And since she is operating at a food court that’s mostly occupied by Malay stalls, her food is Muslim friendly. In fact, many Malays would order her siham and lala to be enjoyed along with roti canai and other goreng-goreng dishes.

A serving of siham or lala (it’s actually kepah) is priced at RM2 and you get just enough shellfish to fill the plate. Their dipping sauce, which is inarguably the distinguishing element for this kind of food, is excellent. It is still prepared traditionally with prawn paste (instead of sweet sauce), lime juice, chili boh and crushed peanuts. What you get is a rich, sweet and spicy dip that accentuates the flavor of the shellfish.

You can have a full meal here if you want, as they also serve many kinds of fried noodle and other side dishes such as fried oyster (recommended, one of the tastier ones), sotong kangkung and fried lala/cockles.

The Oyster Mee @ RM7 was a simple noodle dish that’s cooked mainly in oyster sauce. The oysters given were tiny so it seemed like they did not make any difference to the noodle. It’s not that it was bad tasting, per se, it’s just very normal.

We also tried the fried lala @ RM12. The preparation was quick and simple where poached lala is fried in onions, homemade sambal, curry powder and salt. If you like kampung-ish food which has this ‘olden taste’ then you might enjoy this. Otherwise, you might find the flavor a bit bland and boring.

The easiest way to reach here is to Waze ‘Pasar Malam Kampung Lapan’. You will know you are at the right place when you start seeing 4-storey flats.

The post Kampung Lapan Siham Stall @ Melaka appeared first on Malaysia Food & Travel Blog.

Besides being one of the oldest Chinese nasi lemak stalls in KL, Taste Legendary Nasi Lemak is also known for offering Hakka ‘zha yuk’ as part of the dishes. Currently, the operation is being slowly taken over by the family’s third generation.

Now, for a bit of history. This nasi lemak stall was started in Chow Kit’s market about 60 years ago by the owner’s grandmother. Initially, they only had two dishes: pork curry and Hakka ‘zha yuk’. It was only later that sambal cuttlefish and chicken curry were added.

One thing that really impressed us was the quality of the nasi lemak. It was fragrant, soft and fluffy and the grains don’t stick to one another.
To achieve this kind of texture, they had to steam the rice twice, once in the afternoon until the rice is half cooked, then another round with coconut milk the next morning.

First timers should have the nasi lemak with ‘zha yuk’ for the sake of experience. The price is calculated according to the number of slices of pork belly you take. If I remember correctly, it’s RM2.50 a piece.
Customers specify how many pieces of ‘zha yuk’ they want, and it’s usually served separately because of its tangy taste. But we noticed that the older generation like to mix the ‘zha yuk’ with curry for that fusion of flavors. FYI, the plate of nasi lemak shown above is RM11.30.

For those who do not fancy ‘zha yuk’ then we highly recommend the sambal cuttlefish and pork curry. If your budget allows, get both because they are equally delicious. And it costs RM9 for this.
We actually got the chance to see how the sambal cuttlefish was cooked, and it’s no wonder that it’s so Q, tender and does not taste rubbery at all. They were stirred in a huge wok of boiling sambal for less than a minute and cooked just right.

Conclusion: if you love steamed nasi lemak, pork curry and sambal cuttlefish, this is the place to be. A big plus point for me is that although their sambal is sweet and spicy, it leans toward the latter. As for the ‘zha yuk’ I think it’s worth checking out once but I will probably omit it in my future visits.

The post Taste Legendary Nasi Lemak – Nasi Lemak with Hakka ‘Zha Yuk’ & Pork Curry appeared first on Malaysia Food & Travel Blog.

During our last visit to Melaka, we went back looking for Burger Maut to see if it’s still there. To our delight, Fuaad is still manning the stall but he is not stationed at Restoran Padang Semabok anymore. Instead, he has shifted his stall further up the road next to an open field.

Surprisingly, he still remembered who I was. We chatted for a bit before ordering his signature Burger Convert, which is essentially a burger ‘converted’ to a hot dog. The way he does it is by slicing up the burger patties then serve them on a hot dog bun.

And of course, you can still expect a flaming performance when he squirts his homemade garlic oil on the patties. This gives his burgers a whiff of garlic when you bite into them – a key differentiator between his and other Ramly burger stalls.

Taste wise, it was better than my previous visit. I think it’s mainly because they didn’t go overboard with the sauces and I specifically requested for less black pepper sauce too.

After 5 years, a price hike is inevitable. And if you have chatted with the owners of Ramly burger stalls, you will know that Ramly has raised the price of their burger patties in the recent years.
Ultimately, the cost has to be passed on to the consumers. But at least his burgers are still affordable, as a Burger Convert special is currently at RM3.70 each. That’s a RM1 increase over the period of 5 years.

If you are in Melaka and feel like having supper, do drop by to try Burger Maut for something different.

The post Burger Maut – Garlic Oil Flame Grilled Burgers @ Melaka appeared first on Malaysia Food & Travel Blog.

We discovered a good ayam golek recently called Tokwan Nasi Ayam Golek and it’s located right opposite MINDEF (Ministry Of Defence Malaysia).
Although MINDEF’s staff make up the bulk of their customers, they also command a following of loyal customers who have known Tokwan from the day he started his business.

From what we were told, Tokwan used to have an unnamed ayam golek stall in Sentul which operated at the road side. Upon his customers’ urge, he finally found a space to sell his ayam golek in a restaurant environment since early this year.

If there’s anything Tokwan deserves credit for, it has to be his affordable prices. A nasi ayam golek biasa is only RM5 which comes in a hearty portion of chicken, rice and soup. The chicken used by Tokwan is also larger than usual, so you get more meat here compared to other places for the same cut.
The ayam golek was mildly sweet and spicy, flavorful even on its own and the skin part was absolutely delicious. You can definitely taste the smokiness in it. But I would recommend separating the sauces because they are quite strong and would overpower the chicken’s flavor. The difference in taste with and without the sauces is very noticeable.

For an additional RM3, you can have the set special that’s served with a quarter of a chicken. You have to admit the price is more than OK considering the big portion.

The ayam golek is also available at half or full chicken at RM11 and RM20 respectively. Perfect for taking away to be enjoyed at home later.

Besides ayam golek, Tokwan also serves nasi campur, roti canai and a couple of a la carte stir fries. So even if you are not in the mood of ayam golek there’s plenty of other things to eat here.
Based on what we saw, the nasi campur looked appetizing especially the sambal prawns, we will try it in our next visit.

The post Tokwan Nasi Ayam Golek Opposite MINDEF, KL appeared first on Malaysia Food & Travel Blog.

Artbox Malaysia is happening now and it features over 300 vendors and partners from Malaysia, Thailand and Singapore. I was there on the first day itself to produce this video. I think it is the most comprehensive F&B guide for those who plan to visit Artbox to makan and minum.

For some reason the organizer does not have a full list of participating vendors, so if you want to know what to expect in this creative market, then I hope this video would be helpful.

Personally, I have been to Artbox Bangkok and did not find it very interesting. Maybe it’s too hipster for my liking. I still like the Chatuchak Weekend Market the most and have always enjoyed my visits there.

And as expected, most of the F&B vendors you see at Artbox Malaysia are owned by locals who also operate at pasar malam. We only tried the Thai milk tea (it was OK only) and the ribs from Ticklish Ribs & ‘Wiches which were awesome. To be honest, most of the so-called Thai food did not feel very appealing which is kind of ironic.

You can also expect the food prices to be about 50% higher than what you’d normally pay for. So, be smart and try not to fall into the trap of buying something for the sake of Instagram.

Despite what I have said above, I feel Artbox Malaysia is still worth visiting if you don’t REALLY mind the overwhelming crowd and long waiting times, as the atmosphere is quite enjoyable. Moreover, admission is free so you have nothing to lose. The key is to reach early before the crowd swells for the best possible experience.

To reach here via train, take Kelana Jaya LRT or KTM Port Klang Commuter Line and interchange with BRT Sunway Line. The nearest bus stops are Sunway Lagoon BRT, Sunway Pyramid Timur, Sunway Pyramid and Masjid Bandar Sunway.

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