Golden Sweet Home Restaurant @Bandar Menjalara Kepong Kuala Lumpur - A haven for Local Hawker Street Food

 

Once a while, we do make food trips to try out local hawker street food around Malaysia. Recently we came to know about this place in Bandar Menjalara Kepong that has more than 26 hawker selling various popular local hawker street food in one premise. So, the whole food trip at one place.

+BestRestaurant ToEat was invited to taste out some of the local hawker street food which some of the vendors here have more than umpteen years of cooking skills in these special dishes. The restaurant is Golden Sweet Home Restaurant located at 19, Jalan 9/62A, Bandar Menjalara, Kepong Kuala Lumpur and is open from 6.00am to 11.30pm.

To find this coffeeshop is quite easy as it is located just opposite the Tesco hypermarket in Bandar Menjalara, Kepong. You will not be lost, as there are many eateries and coffeeshop on this road.

We were first introduced to try out the local coffee that are served here. The coffee that was served has got that strong aroma and the local coffee kick which we like. You can order either the hot (RM1.60) or cold (RM2.30) local coffee.

For the first dish, we tried the Canton Style Roast Duck. The young cook has more than 10 years of roasting duck using the Canton Style. The duck is marinated with some "Tong Kuai" which gives a strong herbal flavour.

Our order is for a quarter duck portion  (RM16.00) which is just nice for 2 person. The duck skin was perfectly roasted while the duck meat was still juicy and succulent served on a bed of cucumber. Flavour wise; it is close to the Salted Roast Duck which we are quite accustomed to but less salty.

You can either order your duck with Hakka noodle (RM3.00) or plain white rice (RM1.50). In, our case we ordered it with the Hakka noodle. We like the texture of the noodle as the noodle does not have any boric acid taste. It went perfectly with the sauce that was used to match it. 

For our second dish, the cook here has more than 8 years experience when it comes to Fried Kway Teow of which six years are in this coffeeshop since its inception; a testament of the quality of the noodles that it serves.

The version of this Fried Kway Teow (RM5.50) is; the Kuala Lumpur style which has a thicker dark soya sauce and served with cockles and prawns unlike the Penang style which has chinese sausage too. We like the "wok hei" of this fried Kway Teow and you can see that it is not very oily (another plus point). 

The next order was for the Fried Chicken Chop rice set (RM8.00). The cook which hails from Ipoh have created 3 flavours of these Fried Chicken Chop (whole leg) which is the Original, Teppan-Sesame and Salt & Pepper

We had 2 version of it which is the first is the Teppan - Sesame flavour. It comes with a special sauce which has a tinge of slight sourish taste (quite similar to the taste of the worcheshire sauce but is not) and topped with sesame seed.

Followed by the Salt & Pepper flavour, which is a simple marinade of salt and pepper with rosemary herbs. Although it was very plain, it was indeed very much more flavourful than the one we had earlier. It was very tasty just eating as it is. For order of the set, customer can also choose a sauce to go with it. The sauce are mushroom, black pepper, BBQ sauce, garlic butter and thai sauce

Next, we had the Fish ball noodle (RM6.50). The fishball are made by the owner which has more than 20 years of experience of making fishball. For the fishball he uses only the Sai To Fish to make it; while the fish paste is a combination of Sai To and Mackerel.

We like the bouncy texture of the fishball and the fish paste; the soup broth although tasty was a little tad of saltiness for our taste; other than that it is just nice. 

I am a great fan of Fruit Rojak (RM4.50); which is our next dish that we ordered. The rojak here is 100% vegetarian in that there are no shrimp paste or shrimp used to prepare this rojak. In place of the prawn crackers, she uses the crispy fried dough stick.

According to the owner; she uses a special secret home made paste for this rojak. Our first thought was that; how could one make a tasty fruity rojak without shrimp paste. On our first taste, we didn't believe that there is no shrimp paste; as it was really tasty and mimic that special rojak taste . We like the fact that the peanuts are also freshly grounded giving out a very nutty tasty unlike those mass produce peanuts.

Our last dish is also another vegetarian dish which is the "Hakka Lui Cha". For the Hakka, this is a must eat dish. The cook uses purple cabbage with other condiments like onion, Choy Poh, fried dried shrimp, peanuts,long beans and Choy Sum. While the broth is made up from ingredients such as mints, peanuts, sesame, anchovies, basil leaves and tea leaves.

In the evening and night time there are different store that are opened, among some of the food served are the Yong Tau Foo



Ikan Bakar



Fried Oyster



Claypot Chicken Rice and other store.

The next time you yearn for some simple and tasty street food you can try out some of these dishes which are served at Golden Sweet Home Restaurant @Bandar Menjalara Kepong.

Kepong BBQ: CEO BBQ Restaurant - Premium BBQ served on a Platter

BBQ meal is a very popular food among Malaysian; most of the time we like to do our own BBQ; but usually fails miserably as we are not used to the timing to ensure that the food are grilled perfectly with the right smoky taste. AT CEO BBQ you will be served perfectly grilled seafood and delicacies without any hassle; you just sit down and enjoy the freshly grilled seafood and meat served at your table.

With that CEO BBQ @Kepong have invited +BestRestaurant ToEat to taste out some of its special BBQ offering especially its fresh premium BBQ seafood. By the way CEO BBQ is located at 3 & 5, Block E, Jalan Metro Perdana Timur 2, Kepong, Kuala Lumpur and occupies the same premise of 4Get Hotpot. Next to Aeon Big (Carrefour) - Kepong (behind the open air food court).

We started our review with the French Brown Crab (a.k.a Lazy Crab) (market price) but you have to pre-ordered it one day in advance to savour this fresh live French Crab. We were fortunate to get to taste a live French Crab as most of the time this crab is imported as a frozen one which sorely lose it firmness and taste.

Why it is called a lazy crab; this crab is inactive most of the time, even you put something in between its claw, it will not clamp it. You can just take it up turn it upside down and it will not make any movement much like a death crab.

For this crab, it will be put straight to the grillers; it may sound a little cruel and torturing to cook a live crab, but Chef Yeoh assures us that this is the best method to grill it to ensure the firmness and texture of the meat while encapsulating all the natural juices in the meat. We just love the feel, the texture, the taste and flavours of this crab dish.

But the best part to eating the French Brown Crab; is in its roe; This crab is famous for the quality and quantity of the crab roe that every crab has.

Watch the Crab on Flambe Mode.

Next, we had the the oysters in sea salt, large scallop with cheddar and mayonnaise sauce, giant scallop on chilli cheese sauce, and mussels platters. The prices will be based on market price.

The BBQ Giant Scallop (RM25.00) up close with special Chilli cheese sauce. Great succulent and bouncy texture.

Next, is our platter of New Zealand Lamb meat; with a 3 piece set Lamb Cutlet (RM 28.00) and the 2 set of Lamb Chop (each set of Lamb Chop at RM 20.00) cut into bites size for easy eating pleasure. The Lamb meat was juicy with a soft firm texture and has no gamey smell. Accompanying the lamb is the special mint sauce and BBQ sauce to goes with this meat dish.

Our next platter of BBQ Squid (RM20.00), BBQ Pork Ribs (RM35.00) and BBQ Smoked Duck (RM20.00). The Squid has a nice bouncy texture and was sprinkled with the right balance of sauce to fully enhance the flavours of the squid. On the other hand, we love the BBQ Pork Ribs, which has a special BBQ Char Siew sauce added to it before being grilled. The meat was moist and texture was just right to give us some pulling effect which we like; unlike some BBQ ribs, which has its meat easily fallen out and with soft texture.

This is the Live Fresh Water Prawns minutes before going into the grillers.

Our last platter served to us is the Prawns Platter with the Jumbo Fresh Water Prawn (market price) taking the centre stage with BBQ Prawn Extra Large (set of 4 - RM55.00) in 2 flavour i.e. the Original and the Soya based sauce. For me, I prefer the original taste as you can really taste the texture and the natural flavours of the prawns.

Our final BBQ for the night is the Bacon Enoki (RM5.00 per skewers). Love the texture and the taste. You can taste the smoked salty bacon flavour mix into the Enoki mushroom.

So, there you have it, our super delicious seafood BBQ dinner at CEO BBQ @Kepong, Kuala Lumpur. Make a date with Chief Griller Mr. Yeoh to enjoy this delicacies.

Kepong Steamboat: 4Get Hotpot Restaurant - Premium Seafood Steamboat

For steamboat lovers in Kepong, there is this restaurant that serves premium fresh seafood with a special Assam Laksa steamboat broth that you can't find elsewhere, what's more, they also served fresh Seafood BBQ too. +BestRestaurant ToEat was invited to taste this special steamboat at 4Get Hotpot located at 3 & 5, Block E, Jalan Metro Perdana Timur 2, Kepong, Kuala Lumpur. Next to Aeon Big (Carrefour) - Kepong (behind the open air food court).

This is a no-frills restaurant setup and its main mission is to let customers enjoy top quality ingredients with some of its exclusive premium broth to take the steamboat to the next level especially for Kepong folks.

There are many premium steamboat set that is served here but for lobster lovers especially yours truly, you can taste this fresh lobster set at RM49.90 per pax. The picture above is for a 2 pax set which includes meatballs, tofu, seafood, vegetables and etc.

At 4Get Hotpots @Kepong, you can also order ala carte wafer thin meat slices; which includes pork, beef, lamb or fish slices to add on; the one we had is the thin sliced pork belly at RM13.90.

or you could order the simple looking but delicious chunky in-house made Hearty Dumpling (RM13.90) which was made by the owners' mother herself. 

or try out the boneless Chicken Meat at RM10.90.

For the noodles, if you were to order the Assam Laksa broth, make sure you try out the special beehoon as shown above. After putting it into the broth it looks like lai fun (the type which is for assam laksa) i.e silky smooth but has a more slippery texture compared to that; even if you have overcooked it. Loves slurping it with my assam laksa broth.

For the soup base you can choose either the normal Clear soup broth and Tom Yum soup based. There is no charge for these 2 soup base.

The other 2 soup base we tasted was the premium soup based i.e the Szechuan Spicy - half pot (RM15.00). 

and the Assam Laksa - (RM7.00 half pot). The Assam Laksa broth was very flavourful and we had most of our delicacies dipped into this broth. A truly authentic first of its kind steamboat broth and all of us just love it.

At 4Get Hotpot they also serve an array of BBQ seafood which you can read from our next blog. Click Here to go to CEO BBQ.

Feng Fan Bak Kut Teh@ Kepong – An afternoon feast of Klang Style Bak Kut Teh in KL Review

Mention of Bak Kut Teh will invokes one mind to the birth place of this porky delicious soup, which is Klang. For someone who is born and breed in the centre of KL, it is mind boggling to want to sample some nice BKT in KL especially the dry version.

We had the opportunity to review a new establishment of BKT, right in the heart of Kepong which is Fen Fang Bak Kut Teh located at 130, Jalan Rimbunan Raya, Laman Rimbunan Kepong 51200 Kuala Lumpur.

We were told that there are no less than 100 of these Bak Kut Teh shops in Kepong itself, probably making Kepong as another capital for this soupy delicious delights. And the row of shops around Fen Fang, there are at least 10 of such establishment serving this exquisite dish.

So, how does Fen Fang measures up in terms of quality and taste of the Bak Kut Teh. To start off, we had the dry Bak Kut Teh version. Not many shop in KL actually serve this version, and even if it did, taste wise, there have not been able to match or better up over its Klang rivals.

The version here is full flavoured by the generous amount of slice dry squid that was used. It leaves a strong after taste that lingers around your mouth and the gravy was an excellent party to the white rice. I had just one bowl of rice just eating this dish alone.

Next, the soup version of the Bak Kut Teh, for me this was a little mild for my liking as the ones that I usually favoured, must have a strong herbal aroma and taste. That is how I like my BKT, but the owner claims that when he started here in Kepong, it used to be serving a much stronger and heavier broth, but was not well accepted by the customer in Kepong, so he switch to a milder version to cater to the local. 

Fen Fang Bak Kut Teh has another outlet which they started in Kuala Selangor which serves the more authentic and strong version of the Bak Kut Teh, which should be ok for me, as claimed by the proprietor.

As usual, there are many Bak Kut Teh side dishes, which includes the must have Tau Foo Pok, Chinese Dough Stick (Yau Char Kwai), Foo Chok (Fried Bean Curd), Button and Enoki Mushroom.

Unlike in Klang, where most Bak Kut Teh shops only serves Bak Kut Teh, it is totally opposite as most will serves other dishes as well to cater for a more balance and complete meal to satiate the different taste and flavours. 

Here at Fen Fang, they serve the Claypot Mushroom Sesame Chicken. This chicken has a gingerly and strong sesame taste and cooked with plenty of gravy.

Another porky dishes, we had was the Stewed Pork With Pickled Vegetables. The pickled vegetable was that of the sweet and the salty type Mui Choy mixed at the right proportion. It was cooked with a tinge of assam and dry chillies making it a little different (much akin to the taste of Choy Kiok) and different from the traditional Mui Choy Pork. 

The meat was cooked until it was soft and easy to bite on and with every bite, you are able to taste the combination of porky with Mui Choy taste.

This is then followed by a Thai Style Bean Curd. The bean curd are fried and cut into little triangle and top with a special sauce that was made in-house, which has a combination of the thai chilli with a few dashes of lime juice to give that tangy taste.

Serve with some garnishing of slice onions and cut scallions, this is a nice appetizer to start off any meals with. 

Next, we had the Kerabu Chicken feet, I love the silky, smooth and soft crunch of the deboned chicken feet, which is also topped up with the similar home made sauce used for the Fried Bean Curd.

Eggs dishes are very good compliment to rice, as such, here at Fen Fang Kepong Bak Kut Teh, they serve 2 versions of it, which is the Vegetable (Choy Poh) Omelette which we had, and the Onion Omelette.

Our finale dish was the Oyster Sauce Kai Lan.

Overall, it has been a balance and complete meal that literally have meats, vegetables, tau foo and eggs without the hassle of making a long trip, all the way to KLANG to sample some of these Bak Kut Teh dishes.

Our other Bak Kut Teh meal

Yu Yi Bak Kut Teh Jalan Imbi Bukit Bintang Kuala Lumpur