Malaysia Food Blog – Apple Foodees

Last week, we took a ride to Damansara Village at Damansara Jaya for a steamboat dinner. This is a steamboat restaurant opened by an ex-radio deejay, Patrick Teoh. Damansara Village sources it’s seafood from Pulau Ketam so you can be sure that the seafood serve here are fresh.

There are many choices for you to choose from, from the number of ingredients sets they have on their menu. We opted for the ones with fresh crabs and live prawns. You can also order the more pricier sets which comes with fresh fish.

Two types of crabs are served for our set. I do not know much about crabs, but I think both of it are salt-water crabs. It doesn’t contain much meat, but it is sufficient to make the soup tasty.

Our set also comes with live prawns. Yes, you read it correctly, live prawns. It was still “jumping and moving” when we struggled to take the best shots of it.

Clams. One thing that I fear the most here is that, when the clams are exposed to heat, it will open up, releasing the water stucked in the clams. And the worst part of it, is that we ended up drinking it as it mixed with the soup while cooking. I wonder, how do you cook clams while having a steamboat? For now, I chose to ignore it. If you know any good methods, I need your advice. lol…

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Last week, I finally get to go for a nice breakfast meal, thanks to Labour’s Day of course. I have been really busy on Saturdays and Sundays due to my morning classes. So VK and I decided to go for some dim sum for breakfast.

There are not many choices of good dim sum restaurants around Kepong. And Restaurant MCY is an exception. Not only it is good, they also serves their dim sums fresh. Each dim sums are cooked upon order. Priced at Rm3.90 each, one of the dim sums we ordered is their Prawn Dumplings wrapped with Taufu.

Lala Dumplings is quite extraordinary and cool. Something that I don’t expect to find in a dim sum restaurant. Beautifully decorated, this dumpling is one of my favourite here.

Another unusual dim sum is their Otak-otak Dumplings wrapped with cabbage made wanton skin.

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Fried Hokkien Prawn Noodles are very hard to come by. You don’t see many selling the fried version compared to the soup version around. So far, I guess Thye Hong is the only one selling the fried version. (Please, correct me if I am wrong.) There is a lot of good reviews on Thye Hong’s fried prawn noodles in Kuala Lumpur. As I have personally tried before the original at the Vivo City’s Food Republic in Singapore, I would say that the Singapore version is far better. It is better in terms of it’s taste.

A plate of fried hokkien noodles costs about RM8.50, whereas in Singapore, a plate is only SGD$4.50. More expensive if we compare both dollar to dollar.

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We, Malaysians are so spoilt with choice when it comes to food. Malay, Chinese, Indian, Thai, Japanese, Korean, Balinese, you name it, and we got it here. Thanks to the growing population in Kepong, many delicious and well-known restaurants started opening their branches here. And to name a few; Petaling Streets’s Famous Hon Kee porridge, Pao Xiang String Tied Bak Kut Teh, Ho Ho Steamboat (Pulau Ketam) and etc…

Located in Bandar Menjalara, Kepong, I would say that this is a hidden gem in Kepong. For those who loves Thai food, you must try this restaurant.

Lala fried with Chili Paste, one of my favourite. Priced at RM12, this goes very well on its own. I absolutely love it.

The 4-Angle Beans@ RM12 is a signature dish here. Best served with a bowl of steaming hot rice.

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If you are in love with Bak Kut Teh, I would recommend you Pao Xiang, a franchise bak kut teh restaurant. One thing I like about Pao Xiang’s bak kut teh is the way they serve their bak kut teh. Here, each order comes in a bowl, therefore customers do not need to share their bah kut teh. This is so much cleaner and very much different from the tradisional bah kut teh served in claypots. I would recommend you their “Small Bone” aka Siu Kut Bak Kut Teh priced at Rm9.50.

If you prefer double the amount, you can also try their “Big Bones” aka Tua Kut also priced at RM9.50. But I got to warn you, the Tua Kut portion contains more meat and thus more fats. So if you do not want to feed yourself with too much of saturated fats, try their Siu Kut instead. In case you were wondering why there are lines along the the skin, the meats were tied while cooking. This is to lock the flavours in the meat, hence the lines are visible on its skin.

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There is seriously a huge competition for the best satay restaurant in Malaysia. For the longest time, Kajang Satay holds the name for the best place in Malaysia for satay. Today, I dare to say that there are many other alternatives around which offers better satays elsewhere.

One good alternative to Kajang Satay would be Satay Station at Kampung Pandan, Kuala Lumpur. Satay Station are known for their gigantic sized satays. There are only two options: chicken or satay. Each stick is priced at RM0.80. Besides that, each serving are served with big chucks of ketupat rice, cucumbers and onions.

Even the nuts in their satay sauce are magnified. Quite nice. But if I were to compare their sauce with Kuantan’s Satay Zul sauce, I would honestly say that Satay Zul’s sauce are better. Each are different and distinct in their own way.

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