One2Two

How I'm gonna Marinade & Grill the Lamb Chops.

2011-12-10T19:31:00.001-08:00

I'm getting ready for a family BBQ party that's gonna be held during the Christmas weekend, and I've been busy doing my homework on the how tos from books and Youtube.

Lamb Chops will probably be the most challenging of meat dishes, and here's how I'm gonna prepare it (with a little improvisation from the reference videos below).

Step 1: Pour in 250g or more of fresh yogurt onto bowl.

Step 2: Add in Chili Paste, made from 10 to 15 Chili Padi (it varies depending on how spicy you like it to be) + 2 big balls of Onions + a pinch of fresh Coriander + 5 conservative slices of young Ginger + 1 bulb of Garlic (skin peeled).

Step 2a: (Optional) Uncork the bottle of Macallan Special Oak whiskey, pour generously onto the ice cubes filled rock glass, and begin to sip it before continuing with Step 3.

Step 3: Drop into the bowl 2 pieces of dried Bay Leaves + 1 tablespoon of Cumin + 5 shakes of finely grounded Black Pepper. And mix thoroughly.

Step 4: Next, drop into the mix the dry-wiped Lamb Chops that are at least an inch or an inch and a half thick, and hand-marinade the chunks of meat and set them for a minimum of 2 hours before you place them onto the BBQ pit.

Step 5: An hour before the party starts, put to boil some rice grains in your rice cooker. Add a giant dollop of salted butter + fried Shallots and you'd have Oriental Butter Rice to go with the Lamb Chops.

Next dish: BBQ Beef Block in Brown Sauce. Watch for it.

Random 10 One2Two How Tos

2011-12-03T16:18:00.001-08:00

#10: Brewing beer with Ed Pt 1

#9: Brewing beer with Ed Pt 2

#8: Brewing beer with Ed Pt 3

#7: Eggs Benedict

#6: Ultimate Slider Challenge

#5: Chef Gordon Ramsey: Tasting the hottest curry

#4: Chef Peter Sclafani: Cheater's Hollandaise Sauce

#3: Jamie Oliver: 30-minute meal Pt 1

#2: Jamie Oliver: 30-minute meal Pt 2

#1: Nigella Lawson: Quick Christmas Cake with Chocolate & Tia Maria

Random 10 One2Two How Tos.

2011-12-03T00:48:00.001-08:00

#10: Hong Kong style crispy oven roasted pork belly (English subtitles)

#9: Heartwarming holiday season cups of Eggnog

#8: A meal in Korea: Seng Bulgogi

#7: Surviving a Zombie holiday

#6: Coca-Cola Chicken Wings

#5: Vegan Black Metal Chef: Smoothie Alchemy!

#4: Mughalai cuisine: Mutton Kurma

#3: Frugal Chef: Homemade Barbeque Sauce with Apple Juice

#2: Chef McDang: Thai Green Curry Pt 1

#1: Chef McDang: Thai Green Curry Pt 2

Today's Top 10 Food 4 Thot Links.

2011-11-30T19:06:00.001-08:00

They're all there - just click on the links and have a blast –

#10: Horsemeat May Become Available In US http://www.time.com/time/nation/article/0,8599,2100736,00.html

#9: Broke America to Live Off $2 Subway Sandwiches Now
http://eater.com/archives/2011/11/30/broke-america-to-live-off-2-subway-sandwiches.php

#8: Trouble with Dog Food http://www.newyorker.com/humor/issuecartoons/2011/12/05/cartoons_20111128#slide=9

#7: Intermission: Exploding Cocktails
http://www.good.is/post/intermission-exploding-cocktails

#6: What did Mark Twain eat?
http://articles.courant.com/2010-08-12/features/hc-twains-feast-20100812_1_mark-twain-house-samuel-clemens-local-food

#5: Cooking with Chef Art Smith and Lady Gaga
http://youtu.be/6gJ09lyJJxg

#4: The First Ice Cream Sandwich Android Tablet Surfaces in China
http://techcrunch.com/2011/11/30/the-first-ice-cream-sandwich-android-tablet-surfaces-in-china/?utm_source=twitterfeed&utm_medium=twitter&utm_campaign=Feed%3A+Techcrunch+%28TechCrunch%29

#3: Life-altering Tea Cup (Design) of the Day
http://thedailywh.at/2011/11/26/life-altering-tea-cup-of-the-day/

#2: "Pizza is a Vegetable" The Song
http://holykaw.alltop.com/pizza-is-a-vegetable-the-song-video?tu4=1

#1: Nigella Lawson – Edible Christmas Tree Decoration
http://youtu.be/tDB5ucJ30cM

New World Mutton Soup.

2011-05-23T19:17:00.000-07:00

I've heard of so many stories about what I will find in Bedok, being one of the oldest Singaporean residential township and all.

And I've been moving around from one bus stop to another via Tampines, looking for the good stuff.

On this particular trip, I've found one of the best herbal mutton soup after alighting bus 69 at the Bedok North Interchange.

This is one of my favourites in Singapore, so far: New World Mutton Soup.

The soup is no doubt potent, but not too strong on herbs. It's just enough to complement the aromatic mutton ribs, tripes, mutton balls and tendons. You will also enjoy the prominent taste of liquorice roots that leaves a tantalising aftertaste.

And you can have this with rice, or as it is.

Right next door to the New World Mutton Soup stall, you'll probably notice a long queue most of the time.

That will be the place where you can get the famous Bedok Chwee Kueh (Water Cake) that melts in your mouth, and in your hands. Malaysians will know this appetising side dish or dessert as Woon Chye Kou (Bowl Cake).

Tao You Bak (Stewed Soy Sauce Pork Belly).

2011-03-29T01:37:00.000-07:00

All Chinese families must have a Tao You Bak recipe of their own. It's especially useful when you're in a foreign country and just can't get your hands on the traditional pork belly dish that your mum cooked for you when you were little.

So, let's get started...

Step 1: Marinate (min. 30 mins before cooking begins) 2kg of Pork Belly (uncut slabs) with salt, pepper, oyster sauce (optional), 5 pieces of anistars, 5 cardamoms, a pinch of peppercorns and a stick of cinnamon.

Step 2: Boil 5-6 rice bowls of water in a pot. Add carrot, tomatoes, ginger, and/or vegetables of your choice, which you will remove once the flavour builds in the soup. Add groundnuts too (optional), but only if you fancy them. And/or mushrooms for extra flavour.

Step 3: Remove all the spices used as marinate and place them into the boiling vegetable soup plus 5 tablespoons of premium light soy sauce.

Step 4: Pan sear marinated pork belly slabs till golden brown on the skin. This helps to retain the flavour.

Steps 5: Place pan-seared pork belly into the pot of boiling soup, along with 5 cloves of garlic (whole) and 5 tablespoons of caramalised soy sauce – for 50 mins if you're using a pressure cooker, then leave for another 30 mins. (The sauce should just cover the slabs of pork belly). For claypots, cook on slow fire for an hour and a half or less, depending on how soft you like your Tao You Bak.

Step 6: Remove the slabs of pork belly, and it should look something like this :P

Step 7: Cut to chunks or thin slices; serve with sauce and cut chili padi on the side.

Golden Bittersweet Mao Shan Wang: The King of Durians.

2011-03-26T00:59:00.000-07:00

Durian is known to most Asians as the King of Fruits. Mao Shan Wang, or Cat Mountain King (a direct translation used by locals), is a species of durian known to some as the Durian King.

The aroma it gives is one that is as strong as any other durians. But you can see the difference in the colour of its wrinkly flesh. The deep golden yellow is unmistakably one of the most prominent characteristics of a Mao Shan Wang.

Ah Meng here, the man who delivers the goods in his van, will tell you that a 100% organic Mao Shan Wang, from Muar, Johor, Malaysia, is simply different from all durians there are out there, namely the D24, D13, XO, 101 and more.

The taste is bittersweet, the texture is thick and creamy, the seeds are small, and your satisfaction is guaranteed at a seasonal price that ranges from S$12 to S$16 a kg.

Now with half of my unfinished durians nicely tucked away in my freezer, (yes, keep your Mao Shan Wang in the freezer just long enough and you can eat them like soft-serve ice-cream), I'm forever indebted to Adeline Chung - my ever resourceful neighbour who introduced me to the knowledgeable durian man, Ah Meng.

For those who do not care much for the durian fruit, there is another option for you to actually get to like the taste.

Check out the homemade Mao Shan Wang ice-cream at Blic Ice-Cream Cafe, at Tampines Ave 4 – http://foursquare.com/venue/1201170

Plus there'll be lots of other natural flavours to choose from here. Perfect for kids of all ages.

Food 4 Thot: Earthquake, Tsunami & Nuclear Radiation.

2011-03-18T22:14:00.000-07:00

This morning, I came across a meaningful video posted on Facebook by Angie Ng of New York.

She calls out for the world to learn from the commendable ways of the Japanese, in working together, selflessly, to help everyone, anyone, in need.

She pleas for a society makeover in the aftermath of natural disasters in Japan.

Who is Watkins?

2011-03-04T03:57:00.000-08:00

Abosolut Watkins is a collaboration with Liselotte Watkins, an illustrator in New York with prestigious assignments under her belt, which include Barney's, The New Yorker, Vogue, Miu Miu, Anna Sui - and now Absolut.

Absolut Watkins has a distinct coffee character that kicks in with every shot, followed by warm spicy notes of chili, coupled with hints of almonds and caramel.

Created exclusively for travelers, you'll find them at Changi International Airport and Duty Free shops of most International Airports.

And, here are 3 simple ways to enjoy this spiced coffee & almond flavoured vodka –

1) Absolut Watkins & Cola: Top-up 4 parts Absolut Watkins with Cola, and garnish with a wedge of lime.

2) Capri Coretto: Pour 2.5 parts Absolut Watkins into a freshly brewed Double Expresso.

3) It's A Jungle Out There: Mix with ice cubes in a blender – 4 parts Absolut Watkins with 2 parts fresh lime juice, and 2 parts Malibu. Strain and serve in a coupette glass. For a fancy garnish – a halved mini coconut!

For more sensational recipes, click on to http://www.absolutdrinks.com/en/drinks/absolut-watkins-and-cola/

Hard Rock Cafe, Orchard Road.

2011-03-04T03:25:00.000-08:00

It's a Thursday night. A great night for the finals that'll see the one band win the first ever Hard Rock Battle of the Bands Singapore, and move on to a worldwide online competition, before they chance to win a spot on stage at Hard Rock Calling, where they'll get to rock thousands of screaming fans, in London, plus a round-trip ticket, three nights in a first-class hotel, and a generous amount of spending cash.

I arrived right about when the last of the 6 bands began their performance. The floor was packed with fans and their respective friends.

And sure enough it was a brave performance... helped on by Jagermeister shots at the bar.

Meanwhile, live commercial rock tunes played on-stage.

Before long, the inevitable question had to be asked. "What's special on tap?"

Kronenbourg Blanc. A fruity, draught wheat/white beer, with slight hints (expected of wheat beers) of orange peel, coriander and vanilla, but well hidden, and not as citrusy as a Hoegaarden.

It's French.

Meanwhile, the bar was getting really busy...

Everyone, including the Jim Beam girls, were eagerly waiting for the judges to return with the final results.

After half an hour of deliberation, the judging panel announced the winner of the first ever Hard Rock Battle of the Bands Singapore 2011 – B.A.R.B. (short for BayAreaRocBlasta), a creative and talented local band which plays different genres including reggae, rap and rock.

And that's that. Now where did John go?

Somebody needs to tell Steve we've found the 'old lady' he left behind over 13 years ago.

But nobody's listening huh?

Good night, Hard Rock.

Chinese New Year Stories.

2011-02-18T12:12:00.000-08:00

We all have our family traditions designed especially for the Chinese New Year. From the wearing of new clothes to usher in a prosperous new year, to the serving of tea to our parents (or you won't get your Ang Pow - red packet with money that signifies good fortune luck and promotes the sharing of wealth among family and friends), to the preparation of the reunion dinner by the eldest member of the family who volunteered to cook!

Every year, we'd look forward to the same few favourites, like the Puck Cheet Kai (Poached Chicken), and many other dishes, with recipes passed down by our mother, our mother's mother, and so on.

Another must-have as we celebrate the Chinese Lunar New Year is the appetiser dish Yee Sang (Raw Fish Salad). http://en.wikipedia.org/wiki/Yusheng

Some also call it Lo Hei (loosely translated as Prosperity Toss). And it is normally served on the 7th (of 15) day(s) of the Chinese New Year - that's the day known to us as Yan Yat (People's/Everybody's Birthday). But it is now commercially consumed almost one month before the festive season starts.

And it gets even more colourful - The Emperor's dish, or what the Chinese call it, Choy Kiok.

There's a story that comes with this one. Back in the olden China days, a Emperor returns victorious from one of his many battles, and demands for a feast. The Royal Chef was surprised by the sudden decision that he was caught without fresh supply of meat and vegetable in the palace kitchen.

So he had to think on his feet. His solution: Get Gai Choy (Mustard Greens), a vegetable that's difficult to stir fry and tasteless to eat on its own, throw it into the pot along with the leftovers from the night before – the roasted duck, the roasted pork leg, the mushrooms etc, then add in the tamarind peels (flavour enhancing) and dried chillies (appetising appeal).

The Emperor tasted it and, to the Royal Chef's relief, gave a standing ovation for the ingenuous dish. And that's how it came to be.

More New Year favourites? There's Tong Yuen. This is the same dessert we have during the Winter Solstice. It is glutinous rice balls with sesame or red bean paste fillings, served in sweet, ginger soup. The egg-like roundness of the glutinous rice balls signifies 'birth'.

In my mother's words: "We grow a year older with every bowl of Tong Yuen."

Last but not least, the batter-fried Nian Gao (Sticky New Year's Cake) – a 'bribe' that ensures the Kitchen God returns to heaven with a favourable annual report.

Or so the story goes.

The Grandmother Stock.

2011-02-18T12:03:00.000-08:00

If there's one thing you need to have in your fridge at any one time, it's this tub of magic.

This is especially useful for you who live on your own – without your mum to cook that special dish for you.

The 'Grandmother Stock', or 'Stock Base', is the original sauce for your meats, the leftover stock from your stew, which you keep frozen.

To re-use for your next pot of stew, all you have to do is taw it, add on to spices and meat of your choice, each time. Then, collect it again by filling it onto the tub.

This not only saves you the trouble of cumbersome preparations, but it also maintains a consistent taste and flavour that just gets better with time.

Penang A1 Chendol in Tampines.

2011-02-18T11:59:00.000-08:00

If you are to unearth gems, obviously you'd have to dig for 'em.

Discovering the good stuff in Singapore, especially within residential townships, you'd just have to keep your eyes opened when you're in a car, riding on a bus, or taking a walk. And be brave enough to actually walk up to the store and actually try some.

There may be more than one shop along the same street, serving more or less the same desserts; but they somehow never tastes the same.

This gem of a traditional Chendol, served in a plastic takeaway bowl, can be found on Tampines St 81. http://foursquare.com/venue/3465950

This reminded me of the Chendol in Taman O.U.G, Old Klang Road, KL. And it's loaded with a massive dollop of fresh durian mash, complementing the usual serving of shaved ice with coconut milk, gula Melaka (palm sugar), the green Chendol bits and kidney beans. All for the price of S$3.50 only.

This is will have you, or anyone, coming back for more. Especially on a hot, scorching Singaporean day.

(For the anti-durian people, you get the option of Avocado puree topping. Or go without either.)

Honestly, it's to die for.

(Think I'm gonna walk over and get some now...)

Prawn Mee a.k.a. Har Meen.

2011-02-18T11:53:00.001-08:00

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

Alice in Sugarloaf.

2011-02-18T11:42:00.000-08:00

"Why is a raven like the writing desk?"

You will ask for a hilarious solution to this riddle, but in all honesty, I do not have one.

However, the answer that I have for all the skeptics: There is no truth in saying that eating in Singapore is a total disaster compared to eating in Kuala Lumpur or Petaling Jaya, or Cheras for the matter. We have just got to get past that myth and begin discovering the different flavours, tastes, blends of spices, and more so, the unique experiences across this Lion City we know so little of.

To get ahead in Singapore on where to eat, what to eat, you'd have to always keep your ear to the ground, and your nose to the grindstone, for special places that satisfy beyond hunger. And Sugarloaf Cafe may just be one of those places where you can discover exciting experiences, every now and then, at truly value-for-money prices.

Located within the Culinary Academy of Temasek Polytechnic, Blk 31, Level 1, 21, Tampines Avenue 1, you'd find special one-day-only events like, on 17 February 2011, where the

graduating students of the Culinary & Catering Management course put together a themed event: Alice in Sugarloaf.

Here, the Mad Hatter greets you as you wait in line to make your orders. And gets a snapshot off you for their Facebook page: facebook.com/alice.in.sugarloaf

Tweedle-dum and Tweedle-dee, serves you at the start of the counter. With smiles as cheerful as the spoonfuls of sugar, baked into muffins and cakes.

The choices are quality, not quantity. Just enough for one to enjoy picking out their preferred dessert and main course.

The Cheshire Cat, I believe, was behind the ice-cream stall. And I chose decisively – Vanilla ice-cream and Raspberry sorbet, a single scoop each, which I asked to serve only at the end, and you can all guess why.

There was also the White Queen at the cashbox recommending the 'Alice's Potion', and dared her customers to add a dash of 'poison' - which was really raspberry juice – to give that refreshing Drink of the Day that extra 'Zing!'

Next to the White Queen was who else but the Red Queen herself... she was neither formal nor strict, and definitely not unkindly.

As I have mentioned about the pricing earlier, it was simply fabulous. My plate of Bratwurst costs only S$4, or was it S$5, (who cares!). And that blue coloured drink is Alice's Potion, laced in full glory, with 'poison'.

My Raspberry Trifle - S$2.50 at worst!

Then the Mad Hatter returned midway through, and seated himself calmly at our table. The red haired clown with white creamed face was persistent in entertaining my little boy, who was simply terrified.

You may watch this video and have a laugh.

The Mad Hatter, however, had better luck in capturing some laughter at another table. So I'd say, a hearty congratulations to all the latest diploma graduates of Temasek Culinary Academy.

You can all be proud of a totally memorable afternoon.

Kuang Fei - The Original Tangkak Beef Noodles.

2011-01-30T06:36:00.000-08:00

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.

Lorong Selamat.

2010-10-08T17:21:00.000-07:00

Competition is stiff between the two Chow Koay Teow stalls at Lorong Selamat, Penang. In one corner is the lady with the strange cap, in the other is the man with the outrageous goggles. They both take over an hour to serve you your equally scrumptious charcoal-fired wok-fried noodles with giant fresh prawns, Lap Cheong (Chinese sausage), Kerang (Cockles) and Kow Choy (Slender Garlic Chives).

While you patiently wait for your famous plate of Chow Koay Teow to arrive, you'll be glad to know that you're encouraged to order and try out other available Penang delights along Lorong Selamat, like Asam Laksa (Fish-based Spicy & Sour Soup Noodles), Lobak (Malaysian Tapas) & Prawn Fritters, Oh Chien (Mini Oysters Omelet), Popiah (Spring Roll), White Curry Noodles and more.

And to keep your mind off the wait further, while your Chow Koay Teow is being painstakingly fried, one plate at a time due to quality control by either master chefs, guys can try your luck at spotting some lovely ladies who'll dress up for a hearty meal here. For ladies, bring along your PSP or spend quality time with your iPhone – because good looking male Penangites are as rare as Filipino pearls.

Two more tips while you're at Lorong Selamat, one, you may want to bring along a deck or two of playing cards. And two, don't forget to leave some stomach space for the infamous dessert of shaved-ice with rose syrup, palm sugar, evaporated milk, assortment of beans, corn, jelly bits and roasted groundnuts – Ice Kacang, with ice-cream topping.

While in Penang, you may also travel to isolated spots for various popular local dishes if you have the time. If not, you can find most of everything you've read up on Penang hawker cuisine, right here at Lorong Selamat.

Recipe: Memphis Soul Stew.

2010-09-21T20:17:00.000-07:00

Curtis Ousley was born on 7 February 1934. And he didn't do much cooking.

He started playing the saxophone when he was 12. You'd know him better as King Curtis. http://en.wikipedia.org/wiki/King_Curtis

In 1965, he recorded one of his most successful singles – Memphis Soul Stew.

Now you don't have to click on the video to know the recipe, because I'm gonna share it with you, right here:

1) 1/2 teacup of bass

2) 1 lb of fat back drums

3) 4 tablespoons of boiling Memphis guitars

4) A pinch of organ

5) 1/2 a pint of horns

Just place it on a burner and bring to boil - or that's what I think he said in the song... enjoy!

Mooncake Festival.

2010-09-21T20:06:00.000-07:00

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.

2010-08-23T22:45:00.001-07:00

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.

2010-08-09T01:40:00.000-07:00

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.

2010-08-06T01:20:00.000-07:00

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.

Woolley Boolley.

2010-08-03T04:40:00.000-07:00

Every corner you turn in good old Ipoh will bring you some kind of good food. And when you don't feel like driving around for different dishes, you'll be happy to just swing by Woolley's in Ipoh Garden and get started on a mini buffet with the many stalls and the near countless varieties.

Chee Cheong Fun (flat sheet rice noodles) with prawn paste, chili sauce & pickled chilies on the side, Yau Yee Oong Choy (sliced preserved squid & water spinach in sweet & spicy peanut sauce) and Penang Banana Leaf Fried Koay Tiao (flat rice noodles) are but some of my personal favourites.

La Gomera.

2010-07-28T19:18:00.000-07:00

Ever had one of those days where you were looking for one thing and got something else better instead? This was to be one of those days. Walking around Neo Damansara was kinda like being in a scene of Resident Evil where the entire building is just empty, and you can hear silence resonating from the walls.

Kenneth, my sole one2two crew for the day, and I walked down a staircase to the lower ground floor from the chaotic car parking slots located at the back of the building, and found to our delight a restaurant that looked pretty new, and empty.

It's a good thing they had buntings out front with wonderfully appetising pictures of the dishes they served. And the mention of RM10 set lunch was appealing enough.

We almost had the entire restaurant to ourselves. It is, a new restaurant located in a really secluded building after all.

When the food arrived, it looked scrumptious. The colours were rich and inviting, just like those on their buntings!

The taste? My lamb stew was succulent and rather 'chewy' but not 'rubbery', which was good. Each chew released the flavours of the meat, complemented by the flavourful sauce that made it a sublime experience.

Kenneth's chicken was equally tantalising, and went well with the soup, white rice and 2 scoops of ice-cream for dessert.

I know I just had to return for their buffet, which by the way had a 50% off promotion. RM29.95 after discount for eat-all-you-can tapas, seafood, pizza and steak. (That's right, normal price of RM59.90 to resume only after 31 August 2010).

The dinner buffet begins at 6pm. I arrived from work at about 7pm plus, joined by my wife after a 15 minutes head start for me, which I spent at the salad bar where they had the lobster salad, cold-serve prawns and the works.

On the left, by the wall, were the stews - chicken, beef and lamb. You name it, they have it. All full-flavoured and richly satisfying.

On the other side of the restaurant was the kitchen. What you have to do is place a clip (or clips) with your table number on it onto the bowl with the name of the dish you wish to order. And they serve it to you once it's ready.

Similarly on the 'grill' side of the kitchen, you can place your orders for steaks, fish, prawns, clams, mussels, mushrooms and anything else that they display on labeled plates as shown above.

If you're into Spanish food, or would like a change from your usual Chinese, Italian or even Japanese meal, do drop by La Gomera Spanish Buffet & Dining, Block E-LG-1 & 2, Neo Damansara, Jalan PJU 8/1, Damansara Perdana, PJ.

For reservations, call 03-7710 0262. Remember, the 50% discount is valid till end of August only.

Need assurance on the overall experience? Ask the boys what they think:

3 out of 4 ain't bad.

Jeff Lee Kitchen.

2010-07-28T17:58:00.000-07:00

This is one of those times when you'll be more than glad you had a GPS that works. Looking for this restaurant in Sungai Buloh can be like driving around in a maze. Well it was like that because of the numerous small in-roads that appear every few meters and identical looking shops that house mainly restaurants and auto mechanics.

I was telling Adrian, who was sitting alongside me in the car, jokingly that if we don't find Jeff Lee Kitchen soon we'd stop at any of the restaurants here and chances are we'll be in for a tantalising one2two. He replied matter-of-factly that I'd probably be right.

When we did find the place, the first car-load of one2two crew for the day had already devoured 90% of the Fah Lum Poh (Claypot Sliced Pork Belly) and about 20% of the minced ginger steamed fish on the table.

I tried a mouthful of the Chinese-style bacon, pan-seared in a claypot till crispy yet tender with every bite, and was asked by Candice from the other car if we would like to order another dish, I said let's get one more of this. Adrian, once again, agreed without hesitation.

So, what's the best way to reach Lot 4133, Jalan Perkhidmatan, Kampung Baru Sungai Buloh, Selangor? You turn left from the highway that takes you to the deep end of Sungai Buloh into the Shah Alam exit, keep right immediately, turn right at the traffic lights, drive straight in and turn left just before a blue-roofed wet market, and Jeff Lee Kitchen will be along the shoplot on the left.

Or, get a GPS that works.

PJ Old Town Food Court.

2010-07-09T01:29:00.000-07:00

There are but only a handful of food courts across KL and PJ that can truly match up to the variety of top-class local delicacies at the Taman Selera food court, located at the junction of Jalan Othman and Jalan Selangor, of PJ Old Town.

Here you'll be thrilled to discover the most incredible Kie Kee Braised Chicken, served with optional Char Siew (Caramalised BBQ Pork), Siew Yook (Crispy Roasted Pork) and rice. When you bite into the meat and skin, you'll taste an explosion of flavour that comes from the blend of mixed spices and soy sauce.

Other goodies to try are the Wild Boar Curry from the same stall; Seong Kee Vinegar Pork Leg that gets your taste buds to lace-up the best pair of dancing shoes and continuously boogie hours after your meal is done; and Weng Kee Ais Kacang or Air Batu Campur (ABC) that combines shaved ice with Gula Melaka (palm sugar), evaporated milk and an assortment of condiments namely red beans, herbal jelly bits, sweetcorn, roasted groundnuts and more.

And the one more dish that we would've loved to order, but didn't, because it would've been too much to finish, is the Chinese-style Claypot Fish Head Curry, cooked with deliciously rich coconut milk, aromatic mixed spices, vegetables and beancurd puffs.

Last but not least, did I also mentioned there's a stall at the opposite end from these stalls - they serve some absolutely yummy Indian curries. My favourite – the Bone Marrow Mutton Curry.

It's madness, I tell you.

The Rice Dumpling and the Dragon Boat.

2010-06-16T02:06:00.000-07:00

If you're Chinese, you'd be on your way home early for dinner this very evening. And the dish you're gonna be gobbling down will most probably be rice dumplings, or some call it the Bachang (in Hokkien dialect, which literally means Meat Dumpling).

But if you're just curious, you'd wanna know what's the story behind The Rice Dumpling Festival, or more commonly known as the Dragon Boat Festival. Here's a summarised version of the legend:

Way back when, in Chu Kingdom of ancient China, there was an important minister named Qu Yuan (pronounced simply as Chue Yuan) who was a loyal servant of the emperor.

The emperor however, is one who does not listen well to advice provided by Qu Yuan. This proved to be fatal for the emperor who got himself captured and killed in enemy territories.

Poor Qu Yuan, who was sad and angry with the corrupted kingdom, tied himself to a big rock and threw himself into the River of Puo Luo.

What happened next was the people made rice dumplings wrapped in bamboo leaves and fed them to the river. It was believed that this would stop the fish from eating Qu Yuan's body who was regarded as sacred. Then, some of the kingdom folks would row downstream on a boat, beating drums, screaming and shouting, to frighten off the fishes.

And so this was how the festival of glutinous rice dumplings with meat and scrumptious fillings, and the dragon boat, came to be.

It's strange, but true.

Celebrating FIFA World Cup South Africa 2010.

2010-06-12T18:44:00.000-07:00

11 June 2010 was probably the most anticipated day of the year for millions and millions of people around the world. It was the start of the FIFA World Cup. But it was also a school holiday.

My wife planned a trip to Port Dickson, Negeri Sembilan. It's probably the nearest beach from Kuala Lumpur. And it serves as a quick and short getaway for the kids.

With all the deadlines at work, it didn't occur to me the Friday which we are to drive off to the Avillion Admiral Cove Resort is the Friday of the first World Cup 2010 match between South Africa and Mexico.

So what is it that you'll need to look for on a day like this, when you're away from your familiar TV set at home? A comfortable place to catch the 'live' kick-off, of course.

And that place was called The Sailor's Drink Shop. They featured a Filipino band and a projector screen right next to the stage. Perfect.

Then there was a group of Singaporeans, who one by one started stepping up onto the stage to perform some Mandarin and Hokkien numbers just before the match. And you'd think they'd stop once the whistle blows for the kick-off.

Well, they sang on, and loudly. But it was okay, the game is on and it was explosive. At that point, it wouldn't have made a difference if they sang Waka Waka in Teochew dialect.

Until the screen went blue. The projector broke down.

"What's going on? Is it coming back on?" I asked the Indian waitress behind the Tiger draught tap. She mumbled something like "I don't know, wait, let me ask..."

She never returned with an answer.

So I packed up, and it was a good thing I brought along my car keys. Got off my chair and drove off to the next resort with a banner that said 'live' World Cup match. It was Sri Nira Lounge in Selesa Beach Resort.

And from the frying pan into the fire, there was a Malay family that hogged the karaoke microphone and croaked endless classic Malay tunes.

And, they don't serve any alcoholic beverages. The Teh Tarik (Pulled Milk Tea) I ordered tasted like mud.

Enough said.

Nathalie's Gourmet Studio.

2010-05-22T19:31:00.001-07:00

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.

2010-04-01T18:08:00.000-07:00

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.

2010-03-30T09:34:00.001-07:00

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.

Beyond Berjaya Redang Beach Resort.

2010-03-30T09:00:00.000-07:00

When you're on a holiday in Malaysia, you'd always wanna keep a ear out for local restaurants that sit nearby the resort you're staying in. Simply because you'd never know what 'treasures' you're gonna unearth.

After having 3 meals at The Palm Restaurant in Berjaya Redang Beach Resort, Terengganu, I was determined to take my family out from the premise of the luxurious resort, and set out on a one2two adventure.

The adventure, as it turns out, was a rather short walk (approximately 2 minutes) from the resort's guard house. It's up a staircase on the right of the road, to Aima's Grill Fish. You won't miss it.

The wait for the food was a little long. That's because a lot of tables are filled with people from the resort. But maybe, it was also because we were hungry after the swim in the sea earlier, and we were rushing to go on our snorkeling trip next. (That's the life!).

Meanwhile, the wait was made okay as there were sufficient entertainment to keep my restless boys busy till the dishes started rolling in...

The awesome Nasi Goreng Belacan was the first to arrive. (A word of advice: When you eat at Malay restaurants anywhere in Malaysia, the safest choice is to always order something that's more Malay like the above or Nasi Goreng Kampung. Because you know they won't do as well with Chinese-style cooking or anything foreign.)

Then came the not-so spicy Mee Goreng, followed by centre-pool dishes like Sotong Goreng Tepung (Batter-fried Squid a.k.a Calamari), garlic-fried vegetable and other varieties of fried rice dishes that passed the test with flying colours when compared to typical resort food.

The biggest regret for me was, we didn't get to try their signature Ikan Bakar (Grilled Fish) because we were rushing for time.

In the end, the entire experience wasn't 5-star. But nobody complained.

Good morning Berjaya Redang Beach Resort.

2010-03-30T08:01:00.001-07:00

The day began with wonderful sounds of the sea outside the room where my family and I rested blissfully the night before. The waves however, at the Berjaya Redang Beach Resort, Terengganu, do not rest. They seem to go on and on, which was heavenly.

And the island was just beautiful. No complaints there.

The food on the other hand, was disappointing.

For most of our meals when we were there, we ate at the Palm Restaurant.

The breakfast was complimentary. The buffet lunch costs RM70++ for adults, which comes up to about the same, or more, if you opted for the a la carte menu. And RM80++ for their 'Japanese' buffet dinner (which wasn't very Japanese at all) and their 'International' weekend buffet dinner (which wasn't very international) as well.

On the lighter side, there were 2 costumed characters, standing behind a counter at the end of a short buffet spread, armed with a frying pan each.

One made strangely horrifying 'spongy' omelettes. The other turned over my sunny side up.

And that's that, at the Berjaya Redang Beach Resort.

Triple Farewell Bash at Kanna Curry House.

2010-03-25T08:51:00.000-07:00

What do you do when you have a big group of hungry friends – some who do not eat pork; some who'd rather not have anything to do with beef but would fancy a piece or two of curry-laced fried Tenggiri fish; some who'd prefer a plate of Deep Fried Chicken, Mutton Masala, Deep Fried Fish Roe or Chili Prawns; some who haven't had deep fried battered squid for some time but would really love some immediately – and who all are crazy for different kinds of curries to go with eat-all-you-want steamed white rice and a variety of vegetables, some papadums, and maybe with a cup of fresh yogurt too, served on a banana leaf?

Kanna Curry House. Jalan 17/45, PJ. 603-7958 4814. On top a hill behind Lisa de Inn, a building that's shaped like a lavishly decorated birthday cake. You won't miss the outlandish landmark.

Footnote: Good luck to Aliff, Casey and Mandy. May the pastures you're leaving M&C Saatchi Malaysia for be as green as banana leaves.

Crispy Fried Chicken Wednesday in Segambut.

2010-03-25T08:34:00.000-07:00

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.

Koon Kee Magical Wan Tan Mee.

2010-03-24T06:50:00.000-07:00

For 'June' expedition #3, 4 of us drove out to June Liew's favourite family wan tan mee haunt in Uptown Damansara.

Located right across the road from an opened car park, parking your car should be a breeze. But you may also indulge in a little excitement by parking illegally by the roadside on the 'yellow line'.

Now, about Koon Kee's Wan Tan Mee... first impression failed big time. The char siew (bbq pork) didn't looked like they were done well; neither crispy nor caramelised enough. And the noodles looked too thick and colourless. Everything seemed suspiciously wrong.

Then I tasted the noodles. The flavour that's absorbed into it gushed out. The texture, the blend of sauce, the understated charred pork, everything, and I mean everything, simply fell into place. Like magic.

For variety sake, you get to choose the stewed chicken feet with mushrooms as toppings.

Or, for the not so adventurous, the plain shredded chicken strips.

As centre dishes, you can order extra helpings of Wan Tan pork dumplings, and/or the vegetarian goose (deep fried beancurd skin) from a different stall.

All in all, it's yet another truly satisfying one2two. To the few who pulled out from this trip - I'd make another trip with you guys soon.

Hon Kee. Famous Porridge since 1959.

2010-03-18T07:43:00.001-07:00

This is the 2nd of 3 'June' expeditions... it's not often that we get the chance to visit Petaling Street (KL's very own Chinatown), simply because of the distance from our workplace.

But when you keep it to a small group of 2 or 3 the most in one car, you can go straight downtown, park at the old Rex cinema, walk quickly over to Hon Kee, a really tiny shop hidden behind fake apparel stalls along the starting point of Petaling Street on the left...

Catch a glimpse of how the inside of Hon Kee looks like. Make your orders quickly...

Walk across the road, go behind the famous Air Mata Kucing (Longan drink) stall...

And onto the blocked-out sidewalk next to the Hong Leong bank...

Wait a bit for the steaming hot bowl of Mixed Pork Porridge to arrive...

Mix in the additional order of Sang Yee (raw fish slices) into the hot bowl... and chomp it down nice and easy, before you pay up.

Then walk out onto the bustling Petaling Street again to hunt for Uncle Lau Tak Wah (a name that's strikingly similar to the Hong Kong superstar Andy Lau)...

Get the Chinese-style Apom Balik (rice flour pancake) with coconut centre for a perfect end to a glorious one2two.

And head on back to work. All within a little over an hour.

Cristang at 8 Avenue.

2010-03-18T07:32:00.001-07:00

I'm currently employed under a one month consultancy contract at an advertising agency, which makes me a colleague of a certain June Liew, who is a knowledgeable foodie in her own rights.

This is the first in the 'June' series of expeditions...

Cristang, is a dimly lit restaurant with an expansive menu that is probably more suited for a dinner and beer occasion.

But we're here for one2two, and the sound of a home-style pork and petai burger sounds too good to be true.

They name this 'Urban Legend'.

The potato wedges are real and roasted with skin. The buns are toasted lightly to slightly crispy. The generous portion of minced pork and petai (stink beans) sits comfortably on top the thick and juicy pork patty. The freshly sliced onions, tomatoes and greens complete the masterpiece.

I'd pay RM23++, again and again, for this.

Among the many choices of pork, chicken and fish dishes, the spicy-sounding Bacon Rib Ambila caught our attention. And our instincts were deadly right. RM18.80 well spent. Plus an extra RM1.30 for a complementing plate of white rice.

Tucked away at B-G-19, 8 Avenue, Jalan Sungai Jernih (8/1), PJ, this is a perfect joint for vampires seeking to escape KL's blistering afternoon sun, and an excellent pork and beer one2two.

Number to call: 012 226 2698 (Gerald G. Oei).

The Bread Shop.

2010-03-16T07:41:00.000-07:00

A beautiful kitchen makes beautiful bread and pastries? I personally don't think so, but it sure works for The Bread Shop, Damansara Heights, PJ. (Located two doors down from the original Decanter).

If you fancy a spicy one2two, go for the lip-smacking Beef Serunding (Spicy Beef Floss) Croissant.

Otherwise, opt for the Smoked Chicken or Roast Beef (not shown here) Cabiata. And complete a 'light' afternoon with the scrumptious Bananascotch Danish.

But if you decide to go crazy with your selection, do check the price tags. It can get slightly exorbitant.

Delightfully How Yekee.

2010-03-16T06:17:00.000-07:00

A bunch of us headed out to Section 17, PJ to try out the homemade wantan mee place that was located a few doors up the block from How Yekee. But it was closed.

So further down Jalan SS17/10 we went, to the corner shop. How Yekee is one of the strangely named kopitiams that carry one or two of my favourites.

The Kampar Noodles being one, served in delightful curry, tomyam or plain soup. And an excellent variety of Kampar Noodles 'yong liu' treats that you'll get in up-north Ipoh but seldom find in restaurants across PJ or KL.

Then there's the Little Wok Fookin Mai Fun Meen (Hokkien Fried Meehoon Mee) that is complemented by crunchy cabbage, choy sum, prawns and pork slices, deliciously fried in glorious black caramelised soy sauce.

Obviously, the intended place of visit was completely erased from our minds.

Flour Power.

2010-03-08T07:13:00.001-08:00

I was driving along Jalan Lobak (turning in from Jalan Durian) in Taman Cheras when I noticed this peculiar signage on a restaurant. It was closed then. They open around 10+, unlike other restaurants in the neighbourhood.

Being the curious one, I just had to return and dig out what's so different here.

So I went back during one2two time. It wasn't too packed.

The boss saw me with my LX-3 and greeted me pleasantly like every other restaurant bosses. Introduced his menu that boasts of different coloured Pan Mee - Po Choi Pan Mee that was green in colour, Yin Choi (Spinach) Pan Mee (lighter green) and Kum Kua (Pumpkin) Pan Mee (yellow!).

And the Pan Mee noodles come in different thickness too - regular, medium and flat hand-peeled.

But what's really different, as pointed out boldly by the boss, is the flour they used to make the Pan Mee noodles. "I'm absolutely sure you won't get this sort of quality anywhere else, my noodles do not go soft for however long they're soaked in the soup, unlike other restaurants," he claimed.

I ordered the Pumpkin Pan Mee, hand-peeled.

And it was like he said, the bowl of soup was superbly balanced with the flavours of ikan bilis (anchovies), yin choi (spinach) and pork. And the crunchiness of the pan mee noodles remains consistent throughout the meal, which was fantastic.

With an I-told-you-so face, the boss also told me to return again on weekends to try his Yam or Sweet Potato Pan Mee.

He says I will enjoy more of the difference. I believe him.

The Pink Sage Diner, Solaris Dutamas.

2010-03-08T06:54:00.000-08:00

Pink Sage Diner just moved from Jalan Dang Wangi, downtown KL, to this new upstairs lot above Papa Rich, at Solaris Dutamas.

The overall ambiance was one that was minimalist but comfortable.

Read the menu, and Lamb Burger caught my attention.

When it arrived, I was utterly disappointed by the lack of presentation, the fact that they served processed fries, and the unforgivably poor quality buns. The price was not cheap either. It was more expensive than the basic burgers at Chili's. It costs me RM23++.

I expected a whole lot more.

The Mozzarella Pancake however, was (sort of) the saving grace. And I heard from the table the pasta with sun-dried tomatoes was better than expected. And, they served Illy gourmet coffees.

But that was it. Sorry boss, but I left your restaurant feeling half empty.

Yee Sang. A messy Malaysian ritual.

2010-03-08T03:18:00.000-08:00

Overeating is probably the most popular of countless Chinese New Year traditions.

Second comes the Red Packet or Ang Pow that promotes greed among kids.

Then, arguably third, is Yee Sang - the Chinese-style Raw Fish Salad that includes in its countless ingredients the crunchy munchies made from flour, colourful fresh and pickled vegetable strips, pomelo pulps, jelly fish strips (optional), salmon sashimi or (originally) raw mackerel slices, and/or fresh abalone slices (optional), and topped by finely crushed peanuts, toasted sesame seeds, sour plum and sweet sauces, sesame oil and/or vegetable oil...

The tricky part is the 'tossing' or 'lo hei' of a Yee Sang dish, as demonstrated in the following video.

It is a ritual performed by family members and close friends before a reunion dinner, or any meal within the 15 days of Chinese New Year, standing up, with chopsticks in hand, muttering well-wishes and auspicious phrases as the raw fish salad is tossed.

The higher the ingredients go, the better the luck for the year.

Being Julia Child.

2010-02-19T22:11:00.001-08:00

Someone once told me that destiny is in your hands. A cliché, but absolutely true.

"Just look at the palm of your hands," he said matter-of-factly. "The lines have never stopped changing since the day you were born."

Now if you've not watched the movie 'Julie and Julia', I'd say you should.

It's inspirational, well, at least to me it is, very. And it can be life-changing for you, that's if you want it changed, of course.

And in searching over Google to learn more about Julia Child, I came across Julie Powell's blog - The Julie/Julia Project, and clicked on it.

Amidst her profanities, I came across a paragraph that expressed Julie's observation on Julia's life-changing moment:

"Julia Child began learning to cook when she was thirty-seven years old. She started because she wanted to feed her husband Paul. She started because though she’d fallen in love with great food late, when she did she’d fallen hard. She started because she was in Paris. She
started because she didn’t know what else to do."

In changing her life, Julia succeeded in changing the lives of countless people in the way they lived, cooked and ate.

So believe me when I say that destiny is, in more ways than one, in your hands.

Bon Appetit.

Jaya Noodle House. Since 1975.

2010-01-19T18:15:00.001-08:00

Jaya One is but one of many commercial areas in PJ that offers an excellent variety of restaurants. From Chinese cuisine to Tex Mex, to that Belgian beer place, Japanese and Vegetarian, you name it they have.

One shop you don't want to miss out is this place.

Betty's Midwest Kitchen.

2010-01-18T16:44:00.001-08:00

If you're thinking of pigging out, there are, honestly, lots of fabulous restaurants and amazing kopitiams to go to across KL and PJ.

You can opt for the economical ones, the medium priced ones, and the unashamedly pricey ones. But they're all good ones, I would assume.

Betty's is from the medium priced category, with an added 'value-for-money' tag.

Basically, their pork ribs does not cost an arm and a leg. They cost around RM20 to RM30. The portions, are not small either.

And the quality is consistent throughout. From the starters...

To a variety of burgers...

To the country-style fried chicken...

Right down to their 'Dog Food'. (The pet name for a bowl of dripping wet, cheesy fries).

Their desserts, however, are rather disappointing.

Where is this place? Bring out your Garmin and key in A-G-40, Jalan PJU 1/43, Aman Suria Damansara, Petaling Jaya. Tel:03-7880-0196.

Closed on Mondays. Business as usual from Tuesdays to Fridays: 11am-10pm. Saturdays and Sundays: 10am-10pm.

Sentul Curry House, Jalan Ipoh.

2010-01-18T16:01:00.000-08:00

Yes, it's Southern Indian cuisine. It's rich like crazy, and tasty as hell.

Getting there can be a breeze if you know Jalan Ipoh, on the way to the Sentul police station, almost across the road from Dynasty Hotel where the famous Bak Kut Teh restaurant is.

The address: Lot 239, Section 8, Batu 2, Jalan Ipoh, KL. 03-4044 0563/4.

When you're here, you'd have to work your way along the food line – first the rice, yogurt salad, then move on to the curries, the vegetables, the fried this and thats, and then some more...

The Curry Lamb Shank, good for its tender meat and tasty marrow, is a must. Share a plate if necessary...
The appetising Curry Fish Head is also a must-have. Now, if you're still not sharing your food, you must be darn hungry.

And there's plenty to go around, the Curry Fish Head, as you can clearly see from the size of their woks. The lady says she cooks 3 to 4 wok-ful a day, depending on the number of walk-in customers.

Last but not least, the refreshing Mooru. It's like you must drink Chinese tea when you're eating Bak Kut Teh, you need this cooling yogurt drink that's loaded with slices of onion and chili, plus fresh spices and what nots; or face massive heartburn.

Hoe Fong Chicken Rice.

2010-01-04T23:57:00.001-08:00

Despite the fading signboard, the oil-dipped fried chicken still appeals to many. Though it's still heavily debated if they're really all that great.

Some say the quality and taste remain the same, decade after decade. I'd say it's really alright if you've not been around to try out other places much. This is definitely so-so for me.

But I'd give credit where credit's due. Kudos to the hunchback with a cleaver. Rumour has it, she used to stand straight and tall, like the KL Tower, till all the chicken-chopping action, and postmenopausal osteoporosis, got the better of her.

Last but not least, if there's one thing that'll get me to return here, apart from seeing the hunched old lady with those expert hands again, it will surely have to be the oil-dipped fried chicken liver and gizzards. They're heaven sent.

Too bad I can't say the same about their new addition to the menu - Penang Lobak (deep fried seasoned pork rolled in soya beancurd skin, a dish originated from our up north state in Penang).

The address: Hoe Fong Chicken Rice. Along Jalan 21/17, Seapark, Petaling Jaya. (Across the road from Sun Fatt Kee).

Smooth Chicken & Sandy Hor Fun Noodles.

2010-01-03T07:35:00.000-08:00

Before you apply for emergency leave and drive up north (from KL) to Ipoh in time for one2two, you'll be glad to know that there's a place here at Jalan Wan Kadir 1, TTDI, KL, where you can check out for some yummy, perfectly poached Ipoh-style Wat Kai (literally translated as Smooth Chicken) with a light oyster sauce mix, and Sar Hor Fun (Sar, or Sand, is used as a strange Chinese metaphor to describe the smooth texture of the flat rice noodles).

Dry (as shown above) or Soup, the Sar Hor Fun at Chong Thoong Kee will suck you in like quicksand.

Just Heavenly Christmas Stollen.

2009-12-25T23:36:00.000-08:00

"What's a Stollen?" I asked.

"The best way to describe a Stollen is, it's a half bread half cake," says a fellow one2two-er.

And that's not very far from how Wikipedia describes it: 'A Stollen is a loaf shaped fruitcake, powdered with icing sugar on the outside. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season, when called Weihnachtsstollen or Christstollen...'

Through further reading, you'll discover that a Stollen is made to look like a swaddled up baby Jesus. And the tradition of baking a Stollen dates back to the 15th century in Dresden, Germany.

These Stollens, however, are made by the 'Just Heavenly' duo of Allan Yap and Nigel A. Skelchy, right here in their Bangsar house at No 47, Jalan Terasek, Bangsar Baru, KL (Tel: 603-2287 9866).

The icing is a lemon zest glaze, and has an optional marzipan (almond paste) center. Priced at RM32 each.

Now you don't have to fly to Europe for extra Christmas cheer.

Warming Up Winter Solstice.

2009-12-22T15:59:00.000-08:00

Winter Solstice. The westerners call it a pagan holiday. The Chinese, we call it Koh Toong, which is literally translated as 'the passing of winter'.

And, most 'westernised' Chinese around the world, will not know that Koh Toong calls for a bigger-scale celebration compared to the Chinese New Year.

Koh Toong is a day when family members return home for dinner, to celebrate the passing of a barren, freezing cold winter, (applies even if you're in an all-year-round summer place like Malaysia), and dig in to some homemade Tong Yuen (Glutinous Rice Balls served in light sugar syrup and ginger soup).

Intentionally named, Tong Yuen sounds like, in Mandarin, 'annual reunion'.

In fact, the hot, sweet, ginger soup and the hand kneaded, smooth textured, glutinous rice flour balls, will warm you up real good, in anticipation of the warmer, happier days of forthcoming spring.

The Ming Room, BSC.

2009-12-19T06:26:00.000-08:00

The Ming Room has a thing going for horses. They have cartoon-ish horses imprinted on the walls. And mini terracotta horses as well.

It was definitely grand enough a setting to host the wedding dinner of the decade - congratulations, once again, to Mr. & Mrs. Ong - it was an excellent evening of glorious Chinese cuisine, and a highly momentous celebration of love. (In no particular order).

The first of my 3 hot favourites for the night - The thinly crepe-wrapped crispy Peking Duck with spring onion and sweet sauce dip....

Then there's the remainder of the duck, and duck liver, diced, stir fried, accompanied by fresh, juicy, lettuce leaves for a healthy wrap...

And finally, the Smoked Free Range Chicken that tasted a little like smoked ham - totally unforgettable.

I was very hungry then, but was secretly glad I didn't have to eat a horse, at The Ming Room, T109 & 111A, 3rd Floor, West Wing, Bangsar Shopping Centre. Tel: 603-2284 8822. (Non-halal).

Fish Head Noodles.

2009-12-19T00:30:00.000-08:00

If you've clicked on even after reading the title, then you must either be a big fan of fish head noodles, or you're just curious as a cat.

Well, here are my current top 2 Fish Head Noodles:

Bowl No.1 is the Woo Pin Fish Head Noodles of Ho A One Seafood Restaurant, Jalan 1/109F, Taman Danau Desa, KL (opposite S. K. Danau Perdana).

Bowl No. 2 is the Win Soon Fish Head Noodles of Ah Soon Fish Head Mee, 46, Jalan Kuchai Maju 9, Entrepreneurs Park, Off Jalan Kuchai Lama, KL.

Which one takes the title of the Best of the Best Fish Head Noodles? The debate is ongoing... try them both and email me about what you think at live4danow@gmail.com

Mee Rebus Ramli.

2009-12-19T00:14:00.000-08:00

There is no long, complicated story attached to the name of this restaurant. It belongs to the Ramli family. And their specialty is Mee Rebus - literally translated as 'Boiled Noodles'.

And true enough, the noodles are neither fried nor braised. Just boiled, for probably 10 seconds or more.

But, there's really nothing simple about this Mee Rebus. The special not-too-spicy-but-delicious-as-hell sauce that's poured over the noodles, complemented by a fresh lime that's squeezed on by yourself, garnished by sliced potatoes, fried fitters, cubes of fried beancurd, chopped spring onions, fried shallots and cut chillies, is – uniquely Ramli's.

Other Mee Rebus that you find across Malaysia, (except for the other 2 Mee Rebus Ramli, also located strategically across Ipoh), will not have the same light, refreshing taste that Mee Rebus Ramli offers.

Apart from the must-try Mee Rebus, there's the Ayam Goreng (Fried Chicken) to share among your fellow one2two-ers.

The addresses to the 3 Mee Rebus Ramli are:

767, Taman Tasek Jaya, Jalan Kuala Kangsar, Ipoh, Perak (main) • Tel: 605-547 2026 (7am - 10pm).

28, Jalan Raja Ekram, Ipoh, Perak • Tel: 605-243 7203 (8am - 10pm).

116A, Persiaran Perpaduan Utara 1, Taman Bercham Raya, Ipoh • Tel: 605-547 5092 (3pm - 12am).

The one I went to sits right across the historical Shaw Brothers building... and that's a truly long, complicated story.

Mum's Sawn Poon Cheer (Abacus Beads).

2009-12-15T16:25:00.000-08:00

Everytime mum cooks yam for dinner, I'd know that we'll be having her Hakka specialty Yam Abacus Beads for breakfast the next day, and probably for one2two too.

What she does is add tapioca flour to the leftover yam, kneads the mix into long strips of dough, breaks them into little cubes, hand-roll them into mini balls and expertly presses the middle (of each and every one of them mini balls) with her thumb and index finger to form the abacus beads.

(It's so easy and so much fun, we kids love to join in).

Next, she drops the yam abacus beads into a pot of boiling water. And scoops them up when they emerge on the water surface.

Mum then places the cooked abacus beads onto an oiled, hot wok, add in stir-fried minced pork, mini dried scallops and mushroom strips. She'll work the wok till sauce thickens slightly, sprinkle some freshly chopped spring onions, and it's ready to serve.

The secret to a delicious bowl of Hakka Yam Abacus Beads is the portion of yam and tapioca flour, as well as the strength applied in the kneading of the dough.

You'd know it's perfect when the overall texture is smooth, and they're 'bouncy' with each chew.

But it's difficult to find good Yam Abacus Beads these days. And soon it'll be yet another lost treasure if nobody takes the trouble to learn from their mums.

There'll be a shortage of mathematicians.

And we'll all lose our ability to count.

Or so says my mum when we don't eat Yam Abacus Beads.

But well, what does she know, right?

Lau Kau Meat Bone Tea.

2009-12-01T07:07:00.000-08:00

Meat Bone Tea is a literal translation of Bak Kut Teh, a name in Hokkien dialect that spells out a pot of meaty pork ribs (and other parts of pork) stewed in a potent soup of mixed Chinese herbs. (It's a local cuisine that varies in 'style' with each different vendor).

And strangely enough, Lau Kau is translated from Hokkien to Old Monkey in English.

Back to Bak Kut Teh... it's usually served in a claypot because a claypot is known to retain heat for a longer period of time, hence it helps to bring out the flavour of the meat and herbs onto the soup.

The Lau Kau version of Bak Kut Teh is one that's clear souped and not overpowering on the herbs. Plus, they also have the lip-smacking, thick and 'dry' Claypot Stewed Pork as well.

Now for the tricky bit... to locate Lau Kau, you'd have to look for an old restaurant that's hidden at the end of Jalan Segambut Tengah. Directions: Turn left from the main Segambut road at the RHB Bank junction, follow the road till you see an open space with a simple structure for shelter, right next to where the Genting's helipad used to be.

Well, most of the time, half the fun is in the hunt, and the reward will appear like a pot of gold.

Among many other dishes to add on or size up, the Kai Choi (Chinese Mustard Greens) Rice is worth checking out, albeit steamed white rice is the obvious choice to complement Meat Bone Tea.

Sun Fatt Kee.

2009-11-28T19:30:00.000-08:00

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.

2009-11-23T03:47:00.000-08:00

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.

2009-11-21T07:37:00.001-08:00

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.

2009-11-19T19:49:00.000-08:00

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.

2009-11-19T00:37:00.000-08:00

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.

2009-11-16T23:53:00.000-08:00

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.

2009-11-16T18:33:00.000-08:00

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.

2009-11-10T23:49:00.000-08:00

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.

2009-11-09T01:18:00.000-08:00

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.

2009-11-05T22:30:00.000-08:00

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.

2009-11-05T01:51:00.000-08:00

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.

2009-11-04T00:16:00.000-08:00

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...

This is really it.

2009-10-28T20:36:00.000-07:00

It was the day of Michael Jackson's This Is It movie premiere in KL.

Appropriately, the one2two crew made a unanimous decision to drop by SS14/29, PJ, for some Jackson's Burger.

I've eaten here before, but it was really a long time back.

And not surprisingly, what used to be just a small stall is now a well-equipped van that still sits under a really tall tree, outside the house they used to rent in 1973 - 5 years after they started this lucrative business at another residential garden - Taman Jaya, PJ, in 1968.

Yes, do bring out your calculator and start pressing those buttons.

Almost 41 years ago. That's how long it has been since they've grilled their first self-made burger patty.

Unlike the patties you get at the homegrown Ramly chain of burger stalls, the Jackson's patties are freshly made and preservative-free.

So, instead of shrinking in size when grilled, they kinda like expand and break apart slightly. And they get really crispy rather quickly.

Without a doubt, you can easily gobble down 2 or 3 beef or chicken or fish burgers, and still have room for another hotdog or 2. Not because they're small in size, but because they're super delicious. And they cost only RM2.80 a burger, and an additional RM0.70 for a 'special'.

And you get to enjoy your one2two alfresco-style, or wait in your car for takeaways. And don't forget to ask for mustard, if you fancy mustard, or you won't get any.

At the end of it all, I was totally satisfied but, there was still a looming question: "Who is this Jackson guy?" The aunty at the grill gave a slight grin and answered coolly: "He was nobody. Jackson was just a name cooked up by some customers in the early days."

Now, come on. I don't buy that. Do you? In 1968, Michael Jackson would've been 10 years old. How old would Billie Jean be? Maybe...

Uncle Claypot at Sorn.

2009-08-12T02:27:00.000-07:00

If you have the time, do watch him in action.

See how he passionately moves the claypots, filled with rice, chicken, lap cheong (Chinese sausage) and the sauces and the spices, around the coal fire.

And if you stick around long enough, you'll also catch him firing up a ciggie and lets it hang out from his mouth.

Not too long ago, he went missing for a while.

But he's back again. Returning in full swing, to mesmerise us with his instinctive cooking technique that's uniquely his.

Unlike any other Claypot Chicken Rice, it is not too burned, and the chicken absorbs the sauces and spices for a simply sensational treat.

But this is not the end of your culinary adventure at Sorn, the corner restaurant, across from the Caltex petrol station, in the heart of Paramount Garden, PJ.

There's also the Salt Baked Herbal Duck that's incredibly tender, and remarkably scrumptious.

The salt flavours the duck just enough, and takes away the gamey taste.

The blend of herbs is perfect as it does not overwhelm.

And, it's perfect when shared among 4 to 5 friends.

Now, if the chicken and duck are not enough to fill you and your one2two crew, you can walk around the restaurant and hunt down some tong shui (dessert soup), or, you can walk out to the titbits truck out front that sells a variety of buns with interesting fillings like spicy sardines, butter cream, kaya (egg and coconut-based jam) and more.

It may look like a small vehicle, but I can assure you it's more action-packed than you think.

Vaguely remembering...

2009-07-22T04:26:00.001-07:00

My grandma always had her hair tied into a bun, and dentures in the place of teeth long gone.

Seated in a corner with her coke-bottle glasses on, she knits, sews, and sometimes dozes off.

Come meal time, I am always the one assigned with the task of screaming “Grandma, let’s eat!” repetitively, till eventually she walks over to the dining table, in her own pace and time.

She was 88 years old when she left us. I was in my teens.

I will always cherish the years I spent with her.

Just 2 or more weeks ago, I asked DJ Blink what he remembers most of his grandma, (who is very much alive and kicking at 70+), he told me "I'll always remember walking into her kitchen where she cooks for her restaurant then – Sakura at Jalan Imbi; and the aroma she conjures like wizards with their magic."

That's just grand.

Undoubtedly, this British Council Young Music Entrepreneur of the Year 2009 adores his grandma for sentimental reasons, and is clearly inspired by her passion in upholding exemplary work ethics and relentless quality.

As a tribute to this remarkable lady, DJ Blink will be launching a new restaurant that's appropriately named Grandmama's, located on the 6th floor of Pavilion Kuala Lumpur, with dates to be announced pretty soon.

For their signature dish, I just can't wait to tell you about the Freshwater Prawn Soup Noodles that I had the privilege of testing at their newly opened external kitchen recently.

But for now, all I can reveal to you is, it's simply amazing how prawn roe can come alive in a bowl of soup noodles.

One and a half hour downsouth of KL.

2009-07-21T00:56:00.000-07:00

Thinking of dropping by Melaka this weekend? Here's a quick picture guide on what to eat and where to go when you do visit the 'historical state'...

* Cendol is a coconut milk-based dessert with spoonfuls of sweetened red beans, corn, worm-like green noodles, and shaved-ice topped with lipsmacking Gula Melaka (palm sugar).

More ideas to fill your Malaccan weekend - http://en.wikipedia.org/wiki/Malacca

Cowan Street Nga Choy Chicken.

2009-06-07T00:27:00.000-07:00

Ipoh is about 2 and a half hours drive away up north from Kuala Lumpur. But the difference in the taste and quality of certain delicacies is very apparent.

For example, the perfectly steamed chicken and its exclusive blend of oil, soya sauce and spices at Cowan Street, is simply the best in the world.

Then comes the stumpy, juicy beansprout (which we call 'nga choy' in Cantonese) that's uniquely Ipoh. Most nga choy that you'll find anywhere else are undeliciously long and malnourishedly scrawny.

And to top it all, you have the clear but super tasty soup noodles that complement the nga choy and chicken. Plus a big serving of 'melts in your mouth not in your hands' Low Kai Kiok (stewed chicken feet) that's to be placed in the middle of the table and shared by all.

Last but not least, I'd have to mention that this place opens for dinner only. (That makes this the very first extended hours one2two special edition). And the boss man below, loves to go on unplanned vacations. So you'll be lucky if it's open for business when you do get there. That's how it is when you're the world's best (' ',)

Finding Joy in Happy Garden.

2009-05-20T06:58:00.000-07:00

Sunny works in the same office as I do. He lives in Happy Garden, off Old Klang Road. Kafe Joy happens to be located near where he lives. He said we should check this place out. And so we did.

As it turns out, as told to me way after the meal, Kafe Joy is owned by an ex-schoolmate of mine, which I will try and find out just who exactly he is on my next visit.

More importantly, the Braised Lamb Brisket Noodles, which is not something you'll find in any Chang, Chung or Chong restaurant across Kuala Lumpur, Petaling Jaya or anywhere else in Malaysia, was simply better than expected.

On the same menu, you have the choice of Braised Pork Rib Noodles, Braised Beef Brisket Noodles and more. On the drinks list, you can't help but notice the Cucumber and Sour Plum Juice, which was very refreshing.

And, Sunny also did mention that Kafe Joy serves some wicked tong shui (boiled desserts).

Last but not least, two ex-schoolmates of mine told me on Facebook, that Kafe Joy is flanked by Dr. Suresh's clinic and Cikgu Lim's tuition centre. And right across the street is where the morning market is.

Now surely, these are sufficient information right here, for you to discover Joy in Happy Garden.

Moorthy's Mathai Indian Rice.

2009-04-27T03:39:00.001-07:00

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.

2009-04-27T02:25:00.000-07:00

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.

2009-04-21T17:26:00.000-07:00

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

2009-04-19T16:45:00.000-07:00

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.

2009-04-10T17:53:00.001-07:00

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.

Eternal Prosperity.

2009-03-31T19:08:00.000-07:00

Naming a restaurant is never easy in Malaysia. Simply because one has to look at the meanings from the perspective of the many spoken languages across the country. A name may sound fabulous in English, but it may all go wrong in Mandarin, Cantonese, Hokkien, Hakka, Hainanese, Bahasa Malaysia, Hindi, Tamil or even Urdu. Or vice versa.

For example, there's a restaurant called How YeeKee in Section 17 PJ, which contrary to its name, serves some yummy Hokkien Fried Noodles, Marmite Pork, Kampar Noodles and more.

I can also talk about the Nissan Bluebird and what its name translates to in a certain Chinese dialect, but that would be in another blog.

Now, back to our One2Two destination – Weng Hing of Jalan Imbi, Kuala Lumpur.

The name suggests an optimistic claim of 'prosperity that lasts forever'. And rightly so, this has been my favourite 'kopitiam' since way back in the 70s and 80s, till today. Well, I did stay right next door to this place back then.

For my top One2Two recommendation here, do check out the Pork Ball Noodles, dry or soup, and ask for extra Siu Cheong, (which is the crispy pork sausage that's unlike anywhere else in Malaysia, and probably the world). But be forewarned, they might just drop the special pork sausages into the soup and get them all soft and soggy. Remove the sliced gems as fast as you can and place them somewhere dry to preserve the crunchiness.

Alternatively, go for the Mix Pork Noodles, or Porridge, with an added egg. Or, try the Braised Chicken and Siew Yook (crunchy barbeque pork) Rice.

Then, there's also a stall that sells 'happening' Seremban Siew Pau that you can 'tapau' back with you, that's if you're looking forward to a fun-munch at work, later.

Tangkak Beef Noodles off Jalan Imbi.

2009-03-25T00:08:00.000-07:00

The morning started with heavy downpour. The sun stayed behind clouds for most parts of the day. It was perfect for a drive downtown to Jalan Imbi for a hot bowl of Beef Noodle. Tangkak Beef Noodle.

Apparently, there's an original Restoran Tangkak Beef Noodle in Tangkak town, down south in Johor. This is its branch.

Alright, now if you're a fan of Mix Beef Noodles, you'll know that the soup determines the quality of the meal you're gonna get. And the mix of beef tripe, beef tendon, beef ball and the beef itself, must be fresh, and prepared in a way that's just right; neither too chewy nor too soft.

As it turned out, the bowl of Tangkak Beef Noodle in front of me, was like the weather for the day. Perfect. The soup was a deep dark brown. The beef, tender and full-flavoured. Like how all Beef Noodles should be.

The next time you're driving along Jalan Imbi, do look out for the red and yellow signage, and be pleasantly surprised.

Yut Kee in the heart of KL.

2009-03-18T20:56:00.000-07:00

There are countless old buildings in Kuala Lumpur that serve as restaurants, but not many serves food that complements their charming ambience as perfectly as Yut Kee.

When you walk into Yut Kee, you'd feel a certain nostalgia of the good old times when it was perfectly safe to walk to school without getting kidnapped or mugged, and snatch thieves were never heard of.

After which, feeling hungry, you'd want to order everything that's written on the white board on the wall. Roti babi? Nah, that's overated. I'd say go for the good old fashion Loh Mee that needs a splash of vinegar, or better still, bring your own brandy... or how about the Hainanese-style pork chop that's out of this world, soaked in special Yut Kee brown sauce, with diced mixed vegetables and potato wedges on the side. And it's always an advantage if you bring along a friend or two, so you can serve up a 'centre pool' buffet of Hokkien Mee and 'fluffy' French Toast served with 'lumpy' homemade kaya (a coconut milk and egg-based jam).

Oh, and don't forget to pack some exclusive Yut Kee Kaya Swiss-roll for tea-time. Not just for yourself, but also for your less fortunate colleagues who had to work through their One2Two.

Last but not least, don't take for granted the spectacular view of the KL Tower to the left as you exit. Stop. Breath it all in.

Famous Ipoh Rojak in 6th mile Cheras.

2009-03-17T23:23:00.000-07:00

It has become a norm in Malaysia to say the best food is found under a big tree. But sometimes, you'll discover rare gems that are served on bikes like this 'Rojak' with all the ingredients you'd expect to find in a rojak except for a splash of freshly squeezed lime juice that brings to life a certain 'sparkle' that's missing in most.

For the benefit of those who are not sure of what you'll find in a rojak mix, you can expect lots of fresh fruits like mango (the sour ones, of course), pineapple, papaya (the not so ripe ones), jambu air (water apple), and some crunchy vegetables like turnip and cucumber, all cut into bite-size chips, tossed together in a bowl with yau cha kuai (Chinese cruller), sweet rojak mix paste, chili paste, a pinch of 5-spice, (right about here is when the rojak man adds the lime juice), along with a piece or two of crispy 'keropok' (prawn cracker), and topped with coarsely crushed peanuts.

Whereabout is this magical bike you ask? Just take a drive to Cheras and look for Taynton View. Rain or shine, it's right there along the main road of this old residential 'garden' located right across the highway from Leisure Mall.