Four Seasons Seafood Restaurant @ Bandar Mahkota Cheras - A Seafood Haven In Cheras Review

There are not many seafood restaurant in Cheras that serves fresh seafood with a unique specialty taste. +BestRestaurant ToEat was invited to Four Seasons Seafood Restaurant located at 50, Jalan Temenggung 15/9, Bandar Mahkota Cheras 43200 Cheras, Selangor to experience this newly open seafood restaurant.

We feel quite at ease with the above average banquet style decor which exudes the charms of the four season. It has 4 private dining room aptly named after the four season which is summer, spring, autumn and winter.

2 of the special rooms are equipped with the Karaoke system, that offers diners the chance to belt out their favourite numbers after their hearty meals.

Our review started out with the humbly looking Seafood Pot but which contains a whole tasty meat crab which was very fresh, accompanied with squid, clams, prawns and a meat patties which has been added with salted fish. The flavour and taste was superb, as it tasted very much like curries but according to the Chef, no curry powder or curry leaves were used to cook this dish. The sauce is perfect with white rice or Fried Mantao.

Next on the table was a very unique vegetable (green dragon) with bean sprout. It was quite a nice combination as the crunchy beansprout married well with the texture of the vegetable which has a soft texture.

The next dish is the Grill Fresh Prawns which is lightly coated with soya sauce which has our finger licking good while the texture of the fresh prawn was excellent.

After that we had the Salted Egg Squid - we loves the coating of the salty eggs with the squid, but the squid meat was cut to a quite a small portion, we suggested to cut it to a bigger size to ensure that you can really taste the texture of the squid meat with every bite.

After that came the Minced Meat Choi Heong Tofu - This home made tofu was very nicely done, with a soft crisp on the outside while the inside retains the tofu soft texture which marries well with the minced pork and the choy po sauce. Another thumbs up for the white rice.

This dish is a little surprise for us. You can never find this Claypot Kangkung in any other place as this is a secret recipe that uses a special shrimp paste (Ham Har) i.e. the Chinese style belacan, which adds to the fragrant and aromatic to simple Kangkung. Added with the pork lard, onions; to me this is is heavenly and really good with the white rice.

This next dish is the Herbs Stewed Kampung Chicken - There are altogether 7 type of Herbs used to cook this chicken dish and with a sprinkle of premium Fah Tiew wine which adds to the aroma and extra fragrant to the chicken. We loved the strong herbal taste and the sauce was so good that we literally scoop it and drink it. 

Choy Po Steam Patin Fish was the next seafood dish - For steam fish, the most important factor is the freshness of it. You can cook the best sauce but if the fish is not fresh, the whole dining experience is totally lost. The Patin Fish that was served here was very fresh with a firm meat and coupled with the simple soya based sauce with Choy Po; it reminds me of the home style steam fish that we had eaten before. 

We then start our crab journey, the first of it was the Butter Crab - we find the sauce a little too sweet for our liking but nevertheless the succulent firm meat of the crab overrides the little set back here. We told the chef to tone down on the sweetness level. Other than that; it is another dish that score a thumbs up.

The final dish of the day was the Spicy Style Crab - The Chef uses a lot of fiery chilli padi, fresh red chillies and home made spicy sauce. This spicy level can really make you sweat profusely and will be a favourite for those that loves their crab in a super spicy level. The freshness of the crab and the size was a top notched.

Four Seasons Seafood Restaurant @ Bandar Mahkota Cheras is having a Special Value Lunch Set, with pricing starting from as low as RM 98 for 4-5 paxs, RM 138 for 6-7paxs to RM 268 for 8-10 paxs. 

For Seafood lovers in Cheras, you can now dine near your house with sumptuous and tasty fresh seafood at Four Seasons Seafood Restaurant Bandar Mahkota Cheras.

UDON-YA SAN@ Pandan Indah Cheras – Quality and Affordable UDON Review

There are not many specialized UDON restaurant in Malaysia, the one that are around are mostly quite pricey for a bowl of it due to the expensive and quality of ingredients used especially in the making of the UDON and the KAKE soup based. Best Restaurant To Eat was invited to review UDON-YA SAN Restaurant located at 65, Jalan Pandan Indah 4/6a Pandan Indah, Cheras Kuala Lumpur.

UDON-YA SAN@ Pandan Indah Cheras opened recently in August 2014 and has a very minimalist Japanese setting. It exudes a simple family dining environment.

All the UDON at UDON-YA SAN are hand made daily by the chef – so you get the assurance of the freshest UDON possible.

The recipes used to prepare the UDON and all its broth have time tested and gone thru the mill for more than 20 years. The chef is very particular on the use of good quality key ingredients and condiments that are used to prepare and serve to its’ customers.

We started with the TSUKIMI UDON SOUP. To taste whether an UDON restaurant passes the most fundamental test in the preparation of UDON, is to really taste its KAKE broth. This UDON is using the KAKE soup base with added TENKATSU, TSUKIMI and a warm (half boiled) eggs with runny egg yolk.

The KAKE broth was very flavourful and at RM7.00, it is a steal.

MENTAIKO UDON –The MENTAIKO (cod fish roe) aroma pulled our noses down towards the bowl. Bowing our heads willingly, the UDON was chewy with a slight bounce.

With each mouthful of this UDON, which were coated with a generous portion of the super tasty and bouncy premium MENTAIKO was a delight to be eaten.

TSUKIMI UDON DRY is also called the Moon Viewing UDON  – there is no soup added into this UDON - Mix the semi cooked eggs and viola you get a strong egg flavoured UDON.

This is a dry version in which you can slurp your way into the delicious goodness of the UDON with the fragrant flavours of the TSUKIMI and topped with the white and yolk of the semi cooked egg, it makes the UDON silky smooth with an added crunch from the TENKATSU.

CARBONARA UDON – is a specially concocted gravy of Ooey-Gooey carbonara based infused with Fresh Cream, topped with succulent chunks of pancetta cured pork belly pieces, is enough to make you salivate.

Each pieces of the cured pork belly has a unique salty taste.

SALAD UDON – Cold Udon, Refreshing taste, this UDON is very popular in Japan. The strong texture of the UDON, have a distinct chewiness. It blended well with the sesame enhanced gravy and the freshly cut strip of salad green gives you a more balanced meal for those who are a little health conscious or want to be vegan for the day.

CURRY UDON – it have a distinct Japanese curry taste and flavour, although pale in comparison to a local Malaysian curry noodles. The curry is cooked using carrot and onion as its' base. The spiciness level is low, so anyone with a low tolerance of spicy level will find this curry to be acceptable.

KAKIAGE – mixed vegetable strip tempura. This is a nice starter that goes well with the KAKE based UDON. As when you dip it into the broth, you will find the KAKE soup infused into the tempura giving you a crunch of KAKE coated flavour.

ASSORTED VEGETABLE TEMPURA – The batter used to coat this vegetable tempura is not that thick, which we preferred. The assorted vegetable used was the ladies finger, brinjal, long beans and lotus roots. Comes with a ginger based tempura dipping.

The TONKATSU uses a special imported Japanese breadcrumb PANKO (fresh bread crumb type) and was lightly coated to the pork with a delicate texture. It has a special thin crispy tasty layer that was a delight to bite in. The accompany dipping was a mustard based sauce which have a smoky BBQ flavour.

CHICKEN KATSU – this KATSU uses dry bread crumb as compared to the TONKATSU. The difference is in the taste and the different texture of the fried chicken.

The chicken was fried to a deep golden brown and has a thicker and fluffy crusty feel.

CHICKEN KARAAGE – the Japanese Fried Chicken. Fried to perfection, not too dry ... smell good, taste good with the in-house marinated flavouring. The deeply flavoured skin crackle and crunch with the slightest touch of your teeth, and the meat is still moist, tender, and flavourful.

AJITAMA – served with a drop of special fragrant oil and top with a sprinkle of fresh spring onion leaves, it was sprung with a little creativeness to these authentic side dishes. As the size of the eggs was a little smaller, we were told that these were the free-range chicken eggs which explains the deep orange colour of the yolk.

SESAME SAUCE SALAD taste wise is quite similar to the coleslaw but this is infused with a strong sesame taste mayonnaise.

For drinks, UDON-YA SAN@ Pandan Indah Cheras, serves a few special in-house concocted drinks which are the Lemon Grass with Lemon, Cucumber with Lime, and Passion Fruit with Lime.

Overall, UDON-YA SAN@ Pandan Indah Cheras which emphasise on serving good quality UDON at a reasonably price will make UDON lovers or someone who loves to try out UDON, the opportunity to try it out.

Life Café @Taman Segar, Cheras - Little Tea House that serves Soupy And Noodles Delights

There are not many Tea House restaurants around town these days but at Life Café, they have revolutionized and integrate with a combination of Taiwanese fare with a local twist. We were invited for a food review at Life Café located at 55, Jalan Manis 4, Taman Segar, 56000 Kuala Lumpur, a stone throw from the Cheras Leisure Mall.

Life Café @ Taman Segar, Cheras has its origin from Kuching Sarawak which has more than 18 years history. Its’ décor is reminiscent to the simple classic Chinese tea house setting of yesteryear i.e. wooden stools, bamboo walls and wooden tables. It is also decorated with Chinese painting, Chinese verses and tea pots.

When it started, the Life Café promotes the Chinese tea drinking culture and you can order special Brew of Chinese tea like the Superior Pu’er,  Tie Kuan Yin, Jasmine, Lung Ching or the Mulberry Leaf brew to enjoy.

To start off the night, we ordered the Flower Tea (single). This tea is not only nice to see as you can see it blossom in the tea jug. It is more of a floral fragrant and flowery taste. The strong fragrant of the flowers were very evident in the drink.

Next, we had the Ginseng Chrysanthemum Tea, the strong aroma and taste of the Ginseng in this case have overpowered the floral fragrant of the Chrysanthemum in this drinks.

Soups offer a unique comfort food to most people. It is heart warming especially on cold rainy season. We started the healthy herbal soup offering of Life Café@Taman Segar, Cheras with the Ginseng Chicken Soup With Red Dates. The strong flavours of the Ginseng was very evident in this soup. The quantity of Ginseng was the right balance as it is neither too overwhelming or too bland. One of the most important benefits of Ginseng is that is improves blood circulation.

Next, we had the Ten Treasure Chicken Herbal Soup, which uses the Black Chicken. The Black Chicken takes a bit of challenge to some as not many people like to eat the black chicken. Nevertheless, the meat was tougher than the normal chicken which have a rougher texture. It is claimed this soup relieves the body heat and neutralizes toxin. You could taste the herbal goodness in the broth.

Next, we had the Stew Mutton With Yand and Medlar Herbs. This soup has a strong gamy flavour of the Mutton. This can be very challenging for non-mutton fan. The herbs flavour was strong and the mixture of the gamy mutton taste blended well to make the broth very delicious and heart warming. The mutton meat was boiled until it was very soft and tender.

It is recommended to order white rice to accompany these nutritious herbal soup.

At Life Café, there are many single dishes which you can order like

Lamb Special

Curry Chicken

Pineapple Chicken

Fish Fillet

Spicy wanton 

  

All the above dishes can be ordered with al dente noodles listed as below to go with these dishes like the Shanghai Noodle,

The Spicy Noodle – the soup based is made from a blend of traditional and local spices from Borneo – all freshly and naturally prepared.

The Vermicelli or just plain rice.

For the side orders, you can opt to order the

Traditional Homemade Spring roll – it is minced chicken meat rolled in the bean curd skin and fried – much like the Penang Loh Bak.

For desserts, we had the Black Sesame toast. This dessert with a strong black sesame flavours jam will tickle your sweet-tooth with every mouthful. The toast was toasted to the right crunch too.