Malaysia Food Blog – Apple Foodees

Andes BYO serves pork in many different ways – ways that not many restaurants around would do so. Since this was my first time to this restaurant, and after hearing some good comments about Andes’s pork burger, I ordered Andes’s Aussie Bacon Burger Wrap for RM15.90. The ingredients in the burger contains some of the basic stuffs you can get at any burger stalls/restaurants – tomatoes, onions, mayo, etc. And the side dishes – potato fries and coleslaw.

The burger was packed with flavour and the flavour was quite intense – porky, cheesy, mayo’i', and the salty bacon all wrap together. Everything was a bit too much for me.

Read the rest of this entry »

Publika is my latest favourite place to go during the weekend. Lots of parking and less traffic are the two main reasons why I find myself coming here almost every weekends. If you have been to the London (where the Olympics 2012 is now), I am sure that you will come across Angus Steakhouse which are located around many of the famous landmarks in London. The Angus House Japanese Charcoal Steak is entirely different from Angus Steakhouse. So what are the differences between these two restaurants? Well, one is Japanese and the other one is English. Both serves really good steak.

Since we were at a steakhouse, it is only wise to order their steak. We ordered the Black Angus Tenderloin set menu. It comes with a main course – a 300gm medium rare black angus tenderlion steak, appetizer, soup and dessert for RM157.00. The black angus tenderloin steak by itself was very good by itself. It was very tender and it was cooked to perfection. The sauce which was served together however did not go very well with the steak.

I ordered their US Cod Fish from Angus House Japanese Charcoal Steak ala carte menu for RM109.00. It was perfectly grilled and very flaky. It was also very fresh and very enjoyable to eat. Read the rest of this entry »

Sao Nam Fine Vietnamese Cuisine is the very first Vietnamese restaurant that I have been to. It is not that I don’t like their food, but there are not many Vietnamese restaurants around. Oh well, it’s an excuse. The truth is that it didn’t really cross my mind to go for Vietnamese food whenever we are out there searching for good food.

Not knowing what to order, we picked some of the good-looking and recommended items by the chef on the menu. We ordered the seasonal Mangosteen and Prawn Salad for RM32.00. According to it’s menu, this is an award winning dish and an extraordinary and truly unique combination of the fruit of the mangosteen, dried squid flown in from Vietnam, grated fresh coconut, chicken slices topped with fresh tiger prawns, peanuts and sesame seed. The dressing on this mangosteen and prawn salad is Chef Tien’s special kumquat dressing. The combination of the mangosteen and the prawns when mixed with the kumquat dressing really goes very well together. Yummy!

The next item that caught our attention is Sao Nam’s Deep Fried Chicken Spring Rolls @ RM18.00. It is basically fried minced chicken rolls with strips of carrot, yam, wood ear mushrooms delicately rolled in fine paper and deep fried to a golden crisp. The filings in these rolls are really compact, so it is not as crispy as the Chinese version of fried popiah. Given the options between the two versions, I’ll definitely go for the Vietnamese one.

For lunch, I ordered the Vietnamese Laksa @ RM18.00. The taste, the texture, everything, is very different from our Malaysian laksa. This Vietnamese laksa is a super-rich noodle laksa cooked with fragrant curry powder and dried shrimps. The sauce was sweet and very creamy. Lots of fresh prawns too. Very recommended.

Beef noodle soup (Beef Pho) is also a must order here because Vietnamese are very popular with their beef soup noodles. Priced at RM18.00, this bowl is jammed packed with lots of beef slices. Yeah, you can’t see much from my picture here because it was all placed at the bottom of the bowl. And by the way, they gave lots of soup too which was another reason why I like this dish.

As for drinks, without a second thought, we ordered their Premium Coffee – Bazan (a triple ‘A’ grade Vietnamese Arabica) and Dak Lak (also a Vietnamese Arabica minus the triple ‘A’ – French mocha) @ RM15.00 each. Nothing fancy though. It tasted okay. What are the difference between the triple ‘A’ grade and the normal grade? I think that the triple ‘A’ grade is much smoother, while the normal grade is slightly sourish.

Read the rest of this entry »