Puchong Food: Popular Food Court Restaurant - Delicious Tai Chow Dinner at Bandar Bukit Puchong, Selangor

Puchong can be regarded as a food haven for many. You can easily find almost all type of food whether it is Cafe, Chinese, Japanese and so forth. Best Restaurant To Eat was recently invited to this fringe area of Bandar Bukit Puchong to review a Chinese Tai Chow Style at the Popular Food Court Restaurant located at 28, Jalan BP 6/12, Bandar Bukit Puchong 47100 Puchong Selangor. Scroll down for the direction to this place.

This Popular Food Court Restaurant is a coffee shop style setup that offers no frill dining to its neighbourhood customers.

The Chef has many specialty dishes up his sleeves, but choose to serve this few dishes of his favourites for us to savor in for the evening.

The first dish is the Claypot Tilapia (you can also order either the Red Snapper or the Pak Sook Koong River Fish). According to the Chef; the most important criteria to cook this fish; is that it must not have that fishy taste; as the whole fish is cook in the Clay pot; The fish with its' special cut is first laid into the clay pot and together with the special broth which consists of garlic, spring onions, ginger, scallion, shallots, chillies and fried pork lard are simmered in the clay pot. Once it is cooked; it is sprinkled with coriander and ready for the table.

Next, comes a dish for fans of Petai which is called the Stir Fried Petai Sotong. Although a tad of oil was evident, the sauce was very well paired with the white bouncy texture of the white squid. While biting into the Petai beans which were blended well with sauce combination of the belacan, onions, dried shrimp and basil leaves do enhance the full flavour of the White Sotong. This Petai dish is best eaten with the white rice.

This is then followed by the Stir Fried Pork Slice - This dish has some resemblance to the dish that we had during our trip to Bukit Tinggi, Pahang which is quite popular. Turn out the Chef has a stint at one of the popular restaurant there. The pork belly is thinly sliced and fried to a crisp before stir frying with the special sauce.

The last dish is a simple Clay Pot Kangkung, but what is special about this dish is the ingredients that are used to stir fried this vegetable. Instead of the using the common Belacan or Foo Yue (fermented bean curd) for this Kangkung; the chef uses a special Hong Kong shrimp paste (Ham Har) together with Salted Tenggiri Fish to cooked this dish. The result, it has a strong aroma and flavours that are paired well with the Kangkung.

So, for those looking for some Tai Chow style dishes in Puchong, you may like to give this little Tai Chow style Restaurant that serves some delicious dishes a tryout. Do leave your comments after you have tried it out. We love to hear from you.

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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. 

Marc's Grill @ Puchong IOI Boulevard - Delicious Grill and Malaysian Favourites Dish Review

Best Restaurant To Eat was invited to review a new cafe with a friendly atmosphere, neighbourhood restaurant i.e Marc's Grill located at Lot G 32 IOI Boulevard Jalan Kenari 7 Bandar Puchong Jaya 47100 Puchong Selangor.

Paying special attention to customer needs and making customer feel at ease is the mission of the cafe. The ambiance setting creates a family feel that welcomes you back to home. Armed with special homemade recipe together with the use of the freshest and natural ingredients that tantalizes your taste buds.

We started off with the Bistro Walnut Bacon Salad (RM 18.00). This is a savoury salad which is filled with garden fresh salad, cut apples, mangoes, cherry tomatoes and coupled with walnut to give it the crunchy feel and texture; while the grilled bacon adds a savoury taste to this starter salad.

This is then followed by the Mushroom Soup  (RM 7.80). The mushroom used in the soup is the shiitake mushroom which was finely blended and cooked with cream to give it a smooth texture.

For the grill meat dishes, we started with Honey Mustard Chicken (RM 16.80). The chicken thigh is grill in a special fryer and served with grilled potatoes or mashed potatoes, corn and greens of the day and topped with a choice of black pepper or mushroom sauce.

The next dish is the Ribeye Beef Steak (RM 32.00). The rib eye steak was lightly marinated with salt and pepper; pan fried to the customer preference and served with potato wedges, grilled tomatoes, corn on cob and broccoli. What I like about the steak dishes served at Marc's Grill is that, the sauce are served separately; thereby giving you a choice to how much sauce you like on your steak.

Next on is the Tasty Beefy Beef (RM 17.80); it is a burger with a homemade beef patties and top with Shimeji mushroom on a Black Charcoal Bun. For meat lovers, the thick beef patties is a real treat.

The final grill dish is the Grilled Lamb (RM 22.80). For this dish, the sauce is similar to the Honey Mustard Chicken that we had earlier, but only the chicken is being replaced with lamb accordingly.

Every cafe and restaurant like to serve the Big Breakfast and Marc's Grill is no exception; The Big Breakfast (RM 19.50) set serves here comprised of a generous amount of scrambled eggs and a very refreshing salad i.e. the one that we had earlier; fried sausages and bacon.

At Marc's Grill, for lunch time , they served a few set lunches and we had the opportunity to taste 2 of the bestseller; the first of which is the Ayam Goreng Berempah Set (RM 14.90). The chicken thigh is marinated overnight and fried to a fragrant aroma. The enclosed fried rempah was very crisp and goes extremely well with the plain fried rice. 

The other lunch set is the Mutton Curry Set (RM 16.80). The ingredient used to cooked the curry was very flavourful but it was a little too spicy for us. If you want to eat this ala-carte, it will be best to paired with a cold beer.

For dessert, we had the Savoury Waffles With Bacon & Walnut (RM 15.90); A very special treat as the waffles was very crisp, served with fried bacon; ladle with a tasty Hollandaise sauce and topped with 2 sunny side up with Walnut topping. 

Bring your family or friends to try out this family oriented restaurant from Marc's Grill when you are at Puchong.

Pork Place - Puchong IOI Boulevard - Premium Porkilicious DishesReview

There are quite a number of restaurant that features pork as its key ingredients; but non so far as to a have restaurant that bred it's own pig i.e. from farm to table. +BestRestaurant ToEat was invited to this special review at The Pork Place, No 31, IOI Boulevard, Jalan Kenari 7, Bandar Puchong Jaya, 47100 Puchong, Selangor, Malaysia; where the pork that are served comes from their very own locally bred farm in Johor. 

The Pork Place @Puchong is unlike any other restaurant where you can also buy fresh pork meat too, there is a air conditioned, clean and hygienic counter that customers can walk in and buy their favourite parts of pork meat. Their brand of pork is called SanBanto which is in the business of supplying the highest quality of pork to some of the restaurants and supermarkets in Malaysia for the past 13 years.

Their pork farm has received ISO certification to ensure top quality produce and production process. Sanbanto has also successfully bred a special Black pig called "Hei Zhu" which has its origin from the heritage Berkshire breed from English county. The result is the quality of marbled leaner meat and firmer flesh that suit the taste and cooking style of Malaysian market.

We started our review with 2 salad which is the Pork Belly Salad (RM18.90); the pork belly strips are deep fried and served with fresh seasoned local and imported fresh green vegetable with a french dressings.

The Pork Belly has a crisp and crunchy feel while the sweet lychee was a nice mixture to balance off with the pork belly.

Next, we had the Pork Bacon Salad (RM21.00) which is served with fresh Romaine lettuce, cherry tomatoes, olives topped with cheddar cheese and bacon bits served with our special house made orange dressings.

Followed by the special Hei Zhu meat dishes, which is only available for weekend; starting with the Twirls of Landrace-Duroc (RM22.80) also known as (AKA) Pig in Blanket which is meaty pork wrapped in Bacon and coated with a special in-house made sauce on a bed of garden salad.

the next "Hei Zhu" special was the Loin Steaks (RM50.00); a thin and succulent steaks which is grilled and served with onion rings and potatoes with wings.

The problem with Loin Steaks is, the meat tends to be a little harder after it is grilled, but if you add in the sauce it covers some of this shortcoming.

This is then followed by the Collar Steak (RM68.00) which is a special cut and cooked with a rich bone stock and served with dauphinoise potatoes. The meat was braised until a soft and smooth texture.

The last dish from the "Hei Zhu" weekend menu is the Best Of Bellies (RM65.00) - A juicy chunks of pork belly served with mashed potatoes and mushrooms.

This dish is only revered by those that loves the really pork fats as this pork belly is literally covered with more than 90% pure juicy fats.

After that we were served some speciality dishes from the standard menu, which is the Crispy Skin Pork Knuckle; the Pork Knuckles is oven roasted to ensure a moist, tender and juicy meat on the inside and a crisp, crunchy skin on the outside.

The Pork Knuckles is served with mashed potatoes and shredded cabbage with a special concocted mustard sauce at the side. The meat of the knuckles was very tender and does not have any porky smell making it a delight to be eaten especially for me who just loves Pork Knuckles.

and the last dish for the review was the Barbecue Ribs; which is a special cut of ribs belly meat which is marinated with an in-house Barbecue sauce.

The ribs was very tender, succulent and it easily cut off without putting too much pressure while cutting. The cooking process takes many steps of coating with the barbecue sauce, until it is charred sufficiently leaving a strong aroma of the grill and the taste of flavourful sauce. It is served on a bed of mashed potatoes and salad.

If you just love everything pork or just love to eat Pork; the Pork Place @Puchong is sure the place to be whether you want to dine in or buying some of the premium pork for home cooking.

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