Malaysia Food Blog – Apple Foodees

I have heard a lot about California Pizza Kitchen‘s pizza for a very long time but didn’t have the time to try it until that day. Like many other pizza restaurants around, California Pizza Kitchen has a whole list of different pizza flavours.

The one that stood out on their menu is their 10″ Barbeque Chicken Pizza. California Pizza Kitchen is quite generous with the pizza toppings. Just look at the amount of toppings we had on our pizza. This pizza was packed with flavours. It was really delicious. One of the best pizza I have ever had.

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Tong Pak Fu (糖百府) Hong Kong Dessert is hitting the Malaysian market by storm with Tong Pak Fu’s award winning snow ice series and their best sellers – traditional hot dessert. Just recently, Tong Pak Fu has just opened their seventh branch at The Mines shopping complex. I am sure that many of you who have visited Hong Kong would know that Hongkies love their desserts very much, so much so that some dessert house in Hong Kong opens up to 2am in the morning. Dessert is a serious business in Hong Kong. While other dessert houses like Hui Lau Shan (許留山) and Lucky Dessert (發記甜品) specialises in Mango flavoured desserts and durian desserts and Krisps, Tong Pak Fu specialises in traditional hot desserts, snow ices and western desserts.

Note: For your information, Tong Pak Fu is in their final stages of getting their halal certificate.

I was informed that the Tong Pak Fu’s pastries chef are trained in a five star hotel in Hong Kong and the reason why Tong Pak Fu was set up in the first place is to make fine dining desserts more affordable to more people. Tong Pak Fu’s Mango Napoleon with Vanilla Ice-Cream caught my attention but unfortunately, their mangoes haven’t arrive yet. So we had to settle with the next best option, Strawberry Napoleon with Vanilla Ice- Cream @ RM10.80.

It needs a 15 minutes preparation time, so if you intend to order this on your visit here make sure that you have some extra time to spare. The puffs were very crispy and it goes really well with ice-cream and strawberries.

Creme Boule @ RM7.80 was one of my favourite. It was soft & chilled on the inside and crispy & warm on the outside. My only complaint for this dessert was that the sugared layer on top wasn’t browned enough.

Chocolate Lava Cake with Vanilla Ice-Cream is made of Swiss chocolate. A cut through the cake releases hot “lava” (chocolate liquid) from the cake. The warm chocolate coupled with the cold vanilla ice-cream makes a great combination. Simply delectable.

Tracka Durian Snow Ice @ RM11.80 (regular) as clearly indicated by its name is made of our very own local Tracka durian. Unlike the Malaysian ice kacang which is made of water, Tong Pak Fu’s snow ice is actually made from the juices which were extracted from the fruits itself mixed with imported skimmed milk. The plus factor here is that no sugar was added in this process. If you are a durian fan you may also want to try their D24 Durian Snow Ice @ RM 9.80 (regular). Both of which are very different in taste. The durians pulps are sifted to remove the fibres, so you won’t be finding any trace of durians flesh served here.

Mango and Milk Snow Ice @ RM8.80 (regular) are made of imported mangoes from the Philippines served with jellies as toppings. It was good but I preferred the durian version more because first of all, I am a huge durian fan and it has more toppings, taroballs, jellies and some tiny bits of corn flakes. Read the rest of this entry »

I have been going around in search of good food at Mont Kiara lately. There are many Korean restaurants and the one that caught my attention when I had my lunch at Little Korea was Uncle Jang Korean Restaurant. If you have been to Maybank, Mont Kiara, it is hard to miss this huge advert board with a bald man smiling at you. Yes, that’s Uncle Jang.

Unlike the other Korean restaurants around, Dak-Galbi is Uncle Jang’s specialty. Dak-Galbi is a popular South Korean dish generally made by stir-frying marinated diced chicken in chili pepper paste based sauce, sliced cabbage, sweet potato, onions and rice cake together on a hot plate.

The minimum order for Dak-Galbi is for 2 person with a choice of either Hot Spicy or Normal. As we were not sure how spicy “hot spicy” would be, we decided to go with a hot spicy and a normal flavour. And oh boy, we made the correct decision. Even though we had mixed 1 portion of hot spicy and another normal, our Dak-Galbi was very spicy.

To start, we were first given an apron each, a box of tissue papers and a bottle of cold water. Then the whole cooking process began.

First, the hot plate was first heated up, then the marinated diced chicken, sliced cabbage, sweet potato, onions, rice cake and chili pepper paste based sauce were all thrown in and mixed together.

After stiring a few times, the noodles (ramen) was also mixed together. By this time, the smell were so intensed, that I found myself sneezing. I don’t really know what triggered me to sneeze a lot that night, but I think it has got to do with the spice they had in the sauce.

We also added come cheese and when it was finally ready, the cook just left everything on the hot plate leaving it warm for us and went on to another table to start the cooking process all over again.

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