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Showing posts with label Bandar Puteri Puchong. Show all posts
Showing posts with label Bandar Puteri Puchong. Show all posts

Tuesday, 12 December 2017

Sushi ZenS Japanese Restaurant Puchong Sushi From RM1.80 Sushi - 03-5889 5942

Puchong Food Sushi ZenS Japanese Restaurant

Sushi Zens Japanese Restaurant which is located at 26-G, Persiaran Puteri 1, Bandar Puteri, 47100 Puchong, Selangor has just recently opened its door for business catering to its customers from the Puchong area.


For more information, you can check out Sushi Zens Facebook Page


Sushi fan out there in Puchong can now enjoy Japanese food especially its freshly made sushi at a very affordable price. Besides serving sushi which starts from RM1.80 per plate, Sushi Zens Japanese Restaurant also does serve up other Japanese delicacies like the Sashimi, Ramen, Udon, Gohan and Bento Set.




As with most Conveyor Belt Sushi Restaurant; the  Sushi ZenS Japanese Restaurant is brightly lit and sushi is served using a conveyor belt system where you can pick up the sushi as it comes about your table.



Most of the sushi is made from the specially crafted machine thereby ensuring consistency in terms of the size of the rice.


As mention; the price range of the Sushi starts from RM1.80 (Blue Plate)


While the Orange plates is at RM2.80 per plate


and the more premium Sushi is served on the Black Plate at RM 3.80 per plate



or you can order my favourite Japanese Appetizer the Chuka Idako (RM5.80) which has a nice firm chewy Baby Octopus.



Or the soft texture Agedashi Tofu (RM5.80) which is served with Bonito flakes.



Deep Fried Salmon Skin (Yasai Zen Tempura) - RM5.80


Other Japanese dishes that are served at Zens Sushi Japanese Restaurant  includes the (RM24.80 for 5 pcs) Sashimi


Grilled Salmon Head (RM10.80)


Saba Teriyaki Shioyaki (RM11.80)



Grill Cuttle Fish (RM17.80)



Tori Katsu (RM10.80)



You can also order some special crafted Maki to try out which is Salmon Avocado (RM10.80)



Soft Shell Crab Maki (RM13.80)


Sushi ZenS Japanese Restaurant also serves a variety of affordable Don Bento Set which has a price range from RM 13.80 to RM15.80 that you can choose from the menu. The Set comes with a Rice and Miso Soup. If you are there for lunch, you can also try out the value for money Bento Promotion Set too.



Tori Katsu Ramen (RM16.80) serves with a piece of Fried Chicken Chop and an Ajitsuke Tomago (Japanese Soft boil egg) which you can also choose your preferred soup base which is Sapporo Soup, Kuro Shoyu and the Kimchi Soup to go with your Ramen.


So, for those of you in Puchong and loves Japanese Food, can head over to Sushi ZenS Japanese Restaurant to try out the many Japanese dishes that are served here.

Sushi ZenS Japanese Restaurant Location Address Map

Thursday, 9 June 2016

Bak Kut Teh Puchong Food : Tong Shui Hou Restaurant - Claypot Comfort Soup Recipe - Bandar Puteri Puchong


Bak Kut Teh is a meat dish cooked in a broth with herbs and spices and is popularly served in Klang but we were invited to Tong Shui Hou Bak Kut Teh Restaurant which is located at No. 51-G Jalan Puteri 2/3 Bandar Puteri 47100 Puchong Selangor to try out this Hokkien dish.


From the name of the restaurant i.e. Tong Shui Hou; it literally means good soup broth. With that, we start to wonders what is so special about the soup broth that this Bak Kut Teh restaurant has to offers. The setup of this restaurant is very simple and being open for more than 1-year-old, the place is very clean to dine in with a very straight forward menu.


According to the owner/chef, he is a strong believer of using the top ingredients to cook his dishes. Not only that, even the simple condiments like the Soya Sauce are of premium quality and the garlic is manually chopped. That is how important; quality is to this chef as we will find out from our tasting of all the dishes for the night.


Our review started off with the Claypot Bak Kut Teh (RM 14.00); this broth is a special recipe that is being tuned from the Klang version but with a stark resemblance to its Kuala Lumpur counterpart. It is not too strong but retains the flavourful aroma of the herbs. Served in a Claypot, the customer can order their choice of meat that goes into the Claypot.


The next dish is the Dry Bak Kut Teh (RM15.00); frankly speaking, I am not a real fan of the Dry version; as for me, I like the soup based version. But here, when the dish arrives at our table, we could smelt a strong flavour of the dry squid. Usually, this dish is cooked with small pieces of dry squid which make this dish very flavorful. The chef told us that, he would grill the dry squid and then blend it to a fine powder form and a spoonful is added into it when cooking this Dry Bak Kut Teh. The final result, it gives a much stronger flavour and aroma to this Dry Bak Kut Teh. The sauce was good to the last drop.


After that, we had the special Lala Bak Kut Teh (RM 15.00). At most places, we are usually served either the Seong Tong version or the Herbal version, but for a change, we were served with Bak Kut Teh broth which is infused with the Tong Kui. A nice change though as the broth was good with the white rice.


The next dish is named the Halogen Pork (RM 14.00). According to the Chef, this is a very traditional Hakka dish; in which the Pork is braised over a number of hours to get to the fork tender texture. We were surprised when told that these braised pork dishes does not have any condiments like star anise or cinnamon and other spices; which are traditionally used to braised pork. Another one of the dishes that goes superbly with white rice.


Another dish that is perfect with the white rice is the Taro (Yam) With Pork Belly (RM 13.00). The combination of the roasted pork belly which was perfectly done and sandwiched between the 2 piece of the taro was a real treat.


This next dish is the Hakka version Claypot Pig Trotter With Vinegar (RM 15.00). This Hakka version is a sweeter and less sourish type as compared with the version which I like which has a stronger vinaigrette taste which we are more accustomed to.


I personally like the next soup which is the Claypot Pepper Pig Stomach Soup (RM 12.00). To me, a nice pepper soup has to have that distinctive strong pepper taste and aroma. Here, the Chef secret recipe is in the use of top grade Sarawak Pepper (which gives a strong pepper sensation and taste), which he personally grind it to make this soup. For those that loves a stronger version, you can ask for the add-on pepper which is grounded Sarawak Pepper for you to add in to give you the extra strong pepper .


The last dish is the Peanuts Chicken Feet (RM 8.00). The peanuts are of the Braised type and have a soft texture, sweet taste and cooked with the Fried Chicken Feet.


At Tong Sui Hou we like the Shallot Oil Rice as it was very aromatic and was perfectly matched to most of the dishes that was served to us.


One of the real deal here is that the Chef takes great pain to prepare his dishes using the good quality ingredient, an authentic cooking style that takes more preparation time to ensure the wholesome flavours that give you a comfort feel, taste and satisfaction like you used to enjoy during your village days. Tong Shui Hou Bak Kut Teh Restaurant @ Bandar Puteri Puchong is opened daily from 3pm to 11pm. 

Friday, 5 December 2014

KAFE VIETNAM - Bandar Puteri Puchong - A Touch Of Authentic Delicious Vietnamese Cuisine Review


There are not many restaurants in the Klang Valley that serve authentic Vietnamese food. Best Restaurant To Eat was invited for a taste of Vietnam at Kafe Vietnam @ Bandar Puteri Puchong, located at 1, Jalan Puteri 4/1, Bandar Puteri Puchong 47100 Puchong.


This little neighbourhood restaurant offers a simple décor that caters to a family dining experience.


One of only a few restaurants that serve Kopi Luwak (civet cat), the beans are collected from the wild as opposed to some which are held in captivity which force feed the cat to produce the beans. There are a number of blend that are served in the restaurant thru the ala dipping Vietnamese style.


The coffee blend is of a mixture of Northern and Southern Vietnam coffee beans with a 10% Luwak beans blend. It has a fragrant aroma with a strong coffee taste coupled with a slight chocolaty body. The taste lingers well in your mouth as you take each sip of this cuppa.


The dinner review started with some Vietnamese Salad, the first of which is GOI GA which is shredded Chicken, Onion & Herbs Salad. It has a very tangy and zesty taste with a tinge flavour of the herbs and the crunch of the peanuts.


The other Salad was the GOI BO BOP THAU i.e Beef Salad, the thinly slice meat was very tender and juicy. Serve with crispy crackers as the sides, which you eat with the salad, exact out a different texture to this dish.


The last salad that was served is the GOI RAU CAU TOM THIT – It is a Jelly, Prawn and Pork Salad. What they used is the agar –agar strip which was soften and mix with poached de-shelled shrimp with Pork meat mix in it to give you a special taste with fish sauce dressing.


You can’t say that you have Vietnamese food until you tasted the Vietnamese wrap and roll, which was served in a piece of dulang as a platter. This dish is called THAP CAM CUON.


To wrap your pieces, you first spray the wrap with some water then you place a piece of green lettuce, a leaf or 2 basil, followed by a small portion of each of the skewered BBQ minced meat, Chunky pork, prawns cake, spring roll, a little of the bee hoon, star fruit pieces and wrap it up. Eat it as it is or dip into the accompanied home made sauce. A truly Vietnamese tradition of eating wraps.


Next, we had a special Vietnamese Pancake called BANH XEO, I notice that quite a number of dishes are served with fresh lettuce and basil including this dish which is the Vietnamese preference method of eating their vegetables - FRESH. The pancake have pieces of pork belly slices which gives the pairing a unique taste.


We then moved on to try the specialty Vietnamese noodles dish of which the first is PHO BO which is Beef Clear Soup Koay Teow. The warm soup broth was very beefy in taste and aroma. With a special Koay Teow, a thinner type which was used, and the thinly slice beef, it was a hearty meal altogether.


The next noodle dish is the BO KHO – a mild spicy beef and carrot stew with Egg Noodles- The broth was very flavourful with an aromatic herbal and spicy taste. Add in the basil leaves and the raw bean sprout, you bring this noodle dish to another level.


After the noodles dish, we tried the COM CA XOI MO which is a special Fried Rice with Seared Oil Chicken. What is special about this dish is the way they cook the Chicken.


As the name suggest, the Chicken is cooked using hot oil that is seared over the chicken. Compared to deep frying, this method is much better to retain the juiciness and tenderness of the chicken meat while having a super crispy skin on the outside.


Another Rice Set dish that we sampled was the COM THIT KHO TRUNG ie Rice with Stewed Pork Belly and Egg. This pork belly stewed is cooked using Old Coconut juice.


The result is the superbly unique sweetness of the broth that lingers on our mouth long after our taste of this dish. It has the resemblance of the Teochew Style stew, but this is a much lighter and sweeter version which was the effect of the coconut juice that was used to stew this dish.


The next dish is a very special dish as the fish is from the native land of Vietnam, which is the COM CA BASA KHO TIEU – Rice with Black Pepper Basa Fish, by the way, the Basa Fish belongs to the catfish family. Although this fish is a fresh water fish, it does not have any smelly taste of mud in it. 

The smooth fish meat was cooked in a black pepper infused with premium fish sauce which was best eaten with the white rice until the last drop. Nevertheless, we needed a second order to fulfill our desire for more of this dish.


We had some side dishes which we had i.e. HEN XUC BANH DA – a special fried Safron Lala meat served with sesame crackers. The Lala are eaten with the special crackers.


Another side dish we had was the Fried Baby Oyster. I had never eaten oyster in this cooking style and it is a real experience to my taste-bud to taste the crisp batter while relishing the soft texture of the oyster from the inside.


Our dinner ends with the final dish LAU VIT NAU CHAO which is Fermented Bean Curd Duck With Yam, Kangkung & Mustard Green Hot Pot. The fermented bean curd paste was very well blended with broth and the darling of this dish it the duck to create a very delicious tasting broth. It was a very enticing and perfect end to our dinner review.


So, my search is over for a great and original Vietnam taste, as Kafe Vietnam @ Bandar Puteri Puchong will be my choice for a truly Vietnam experience. After your meal, you can also shop for some of the Vietnamese produce here too.