Wang Zi Prince of Chap Fan (Mix Rice) Subang Jaya Taipan USJ10

Chap Fan or Mix Rice is a very popular food to many workers, office staff, busy house wives and etc. All you do is to pick your dishes, pay at the counter and eat it. It is a fast, convenient and offers a lot of choices. Normally Chap Fan outlets are usually housed in coffee-shop. Due to this, the amount of space are limited, in turn the shop will usually offered a very limited choices of dishes.

At Wang Zi Chap Fan Prince located at 36, Jalan USJ 10/1B, Taipan Business Centre, Subang Jaya, USJ, 47620, there are more than 70 to 80 dishes which includes pork, chicken, vegetables, tofu, eggs which are cooked daily for you to indulge in. So, you will never need to worry about whether you will be able to find a dish or 2 for your lunch or dinner.

Some of the more popular dishes are as follows:

Pork cutlet in King sauce – sweet and tangy with tomato based sauce

Petai with Minced Pork – A new variation of Petai, which usually are cooked with sambal. Not really that spicy.

Braised Eggs with Chicken – The braised eggs have a herbalish taste.

Lion Head Meat Ball – Fried Minced Meatball

Sesame Chicken – Fried Chicken with sesame seed.

Assam Fish – Tenggiri Fish in Assam sauce – not too sourish

Braised Pig Ear

Curry Meatball - If you are one of those that loves meatball and curry.

Varieties of the Eggs Dishes

One of the main differences of Wang Zi, is that this shop only sell mix rice and it is very clean unlike the dingy everyday coffee shop where you had your mix rice. The layout is simple with chairs and tables properly arrange and brightly lit, so you can really see what you are eating.

Cost wise, it is reasonable of which a typical range is from RM5.00 to RM7.00 – depends on the portion and type of dishes that you take. More meat, large portion, cost is more. Here, they also provide complimentary soup and Chinese tea (hot or cold). By the way, To cater to the health conscious person, they do serve brown rice for an additional of RM0.50.

So the next time, if you are in a hurry and need to fill your stomach quickly, head over to Wang Zi for your no hassle, quick, clean and variety Chap Fan (Mix Rice).

Moussandra Mediterranean & Tapas Restaurant Solaris Dutamas Publika - A touch of Mediterranean fare in Kuala Lumpur

Yearning for some delicious Greek, Spanish, or Italian? Where can you get all these food in Kuala Lumpur?

The answer is simple, look out for Moussandra Mediterranean & Tapas Restaurant located at A1-1-8 Solaris Dutamas 1, Jalan Dutamas, 50480 Kuala Lumpur, one of the pioneering Mediterranean restaurants in Kuala Lumpur. Moussandra started business in 1996 along Jalan Yap Kwan Seng before moving to Fahrenheit and now at the present location.

It serves a variety of dishes which are specialties dishes to each of these countries. We were introduced to the style of Mediterranean dining. The night started with a few Tapas dishes. Tapas are appetizer serves in small portion and usually the Greek have these with beer and drinks. The Tapas are usually eaten with either Baguette or Pita bread.

First dish on the table was the Berenjenas Picantes which is Pan Fried Eggplant With Chili and Tomato. This dish had a little sourish taste due partly to the tomato based that was used to cook the dish.

Next came the Gambas Al Ajillo which is Garlic Prawn in Olive Oil. The garlic and the olive oil blended well with the very fresh, succulent and firm prawns. One of the popular dishes, that are ordered by many patrons to this restaurant.

The third Tapas, was the Terrina De Pollo which is Chicken Liver Pate. This is a dish you either like it or hate it. For me, I find the Pate have a strong liver taste i.e the chef have used adequate chicken liver to cook it which, is good and its leave an after taste in your mouth.

The fourth Tapas we savour for the night was the Datilles Con Bacon which is Beef Bacon Wrapped Dates Stuffed With Almond. The Bacon was grilled to the right texture and when you bite into you can taste the soft dates and the crunch of the almond in one mouthful.

After our round of Tapas, the first main dish for the night is Pizza Primavera – It is a thin crust pizza topped with grilled eggplant, roasted red peppers, spinach, anchovies, mozzarella and basil to give it an added aroma. We usually have meat based pizza but I was surprised to taste the perfect combination of all the ingredients in one simple pizza.

Lastly we had the Paella Valenciana – It is a Saffron Flavoured Rice with Squid, Clams, Fish, Prawns, Mussels, Chicken, Chicken Sausage & vegetable. It is served in a wok like pan and the used of quality seafood have blended well with the rice.

After finishing our main dish, the first dessert we had was the French Creme Brulee, This is another one of the must order dish here. The Creme Brulee was served with a topping of caramelized brown sugar which, when eaten together with the Creme Brulee was sensational. It leaves a tingling sweetness in your mouth but not too sweet. Most Creme Brulee served at other restaurants are usually the liquid form of brown sugar which, often than not is too sweet. Hats off, to the chef for this wonderful dessert.

To end the night, another dessert that we had was the Vanilla Ice Cream. This is another new twist where the chef have added some Rum to complement with the simple Vanilla Ice Cream.

So, the next time you have a yearn for Mediterranean food, you can give Moussandra a try. Who knows you might fall in love with it. Bon Appetit.

For a video preview of Moussandra on Youtube, please watch the video below.

 “This food tasting session was organised by HungryGoWhere Malaysia – Discover, Eat, Share today!” (URL link HungryGoWhere Malaysia to http://bit.ly/HungryGoWhereMY)

Chicago Rib House One Utama - Rib Tickling Father’s Day Celebration

Not able to decide on where to take your father to celebrate this Father’s Day. We have a suggestion for you to consider.

If your Dad loves pork and especially pork ribs, Chicago Rib House which is located at Lot F346, First Floor, 1 Utama Shopping Centre will definitely make your day.

Chicago Rib House have refreshed its decorations with a more family oriented dining place and some newly introduced add on food item on its menu that is both appetizing and wholesome.

Eating pork ribs used to be a great challenge as you probably have experience fighting and ripping the meat out of BBQ Pork Ribs. We were pleasantly surprised on how they could have made the ribs so tender and juicy even after it has been grilled.

Their secret lies in the use of quality baby back ribs (which are more tender compared to the normal ribs which are tougher and boney) and seasoned it with their signature sauces which includes Original BBQ sauce which is a tomato based with a vinegary and a tinge of smoky taste.

The other sauce is Honey Garlic (tangy honey with garlic taste), Flaming Kansas City (peppery with smoky taste), Bourbon Sauce (whiskey taste with Bourbon aroma) and Caramelized Plums (tomato based with a slight taste of rosemary).

Taking the first bite of the ribs, you will find the succulent and tenderness of the meat that you can easily slurp up from the bones. No more fighting with the ribs. The ribs were very well marinated as you will be able to savour the flavorful sauce in every bite.

If you love potatoes, you will be spoil for choices, as they use potatoes cooked in various versions to complement the pork ribs. They are the potato salads, stew potatoes, potatoes with tomato sauce, baked potatoes, stuff potatoes, wedges and French fries.

My personal preference was the potatoes with tomato sauce and the potato salads as it went very well with the BBQ meat.

To celebrate Fathers’ Day, Chicago Ribs House is offering their “Feast On Ribs” promotion for a full month starting from 6^th June 2014 to 6^th July 2014. There is also a lucky draw “Vote Your Favorite Sauce” and the top prize which is a year of FREE ribs. So, what are you waiting for? Head over to Chicago Rib House to enjoy the tantalizing ribs today.

For more photos of the succulent ribs, watch our video below – Better still – subscribe to our channel at http://youtube.com/BestRestaurantToEat.

Classic Japanese Hokkaido Ramen by Santouka Pavilion Mall Kuala Lumpur

Of late there have been numerous Ramen restaurant sprouting out in the Klang Valley in droves. So, we have this opportunity to savour one of the pioneering Ramen joint which is Santouka located at 6^th Floor, Pavilion Shopping Mall (Tokyo Street) which serves the authentic Hokkaido style Ramen.

The restaurant is decorated with wood based setting which inspired the village setting. Even the tables and chairs and accessories are also mostly wood based in line with the main theme.

Using the family recipe the SANTOUKA RAMEN was conceived with the modest salt flavoured Shio Ramen. The version of the Hokkaido Ramen serves here are the thin-noodle and are imported from Japan. 

The next most important to a perfect bowl of Ramen is the soup, which Santouka brewed up for all its Ramen, is the Tonkotsu (Pork Bones). The other ingredients added to brewed up this soup based include vegetables, dried fish, kelp and some secret ingredient. The soup had  to be maintained at the right temperature (not boiling) and continuous at this right temperature to ensure the taste is consistent.

We started with the signature Creamy Shio Ramen serves with Pork Belly. The flavour is not too overwhelming and was just the right taste to start with.

In Malaysia, there is also a need for some spicy Ramen, and Santouka have introduce the Spicy Shio Ramen which have the same Shio based soup but with an added spices. This was serves with Premium Pork Cheek. This Specialty Ramen is only available in limited quantity per day. The meat of the Pork Cheek is not tough and it is very chewy. So, If you are game for Pork Cheek, you have to come early for this specialty.

Next, we had the Shoyu Ramen (Soya Sauce) serves with Pork Belly (Char Siu). With the soya sauce based, it is a little saltier than the Shio but was very flavourful though.

Watch our second part review on YouTube below.

Sumptuous Fine Chinese Dining at Royal Gourmet Bandar Bukit Tinggi Klang

For food lovers, Klang is much more well known for it’s Bak Kut Teh and Seafood, but when it comes to Fine Chinese dining, there are very limited choices to choose from. We were invited to sample and review new signature dishes by the Royal Gourmet located at Hotel Premiere, Bandar Bukit Tinggi, 1/KS6, Jalan Langat, Klang recently.

 
Royal Gourmet offers a nice ambience and environment where you can entertain guests, friends or a casual dinner with family. The restaurant is well decorated with Chinese paintings, decoratives and Chinese motifs.They have a special grand room which can host about 15 people for a private function too (pictured above). 

We had the Double Boiled Black Chicken Soup With Chinese Herbs to start off our sumptuous dinner. Black Chicken contains more antioxidant than regular chicken and since their meat is a little coarser, and using it for soups especially to double boil with Chinese Herbs is the best combination to extract the good nutritional value of the black chicken.



This soup does not have an overwhelmingly herbalish taste but clear light black rich soup. The generous amount of dried scallops that the chef had put into the soup gives out a flavourful broth.



One of the uniqueness of this soup was a special ingredient that was used to complement this clear rich soup. From the first sight, it looks much like a black shitake mushroom as depicted from the picture but it is actually “Hak Fu Cheun” (Black Tiger Palm mushroom) which has a very unique taste and aroma which was heavily infused into the soup and leaves a tingling feel.



Our next dish is the Steamed Sea Garoupa In Village Style. The taste and feeling of this dish is reminiscent of yester years where in the village, they would normally used many other ingredients to steam fish dishes. This is so as most villagers would tend cook a one dish meal.



For this steamed dish, Chef Johnson uses ingredients like black mushroom, bean curd stick, red dates, black fungus and Chinese vegetarian glass noodle to prepare the sauce which complemented well with the fresh Garoupa fish.



The white fish meat was tender and very succulent. The right timing for steaming this fish is critical as if over steamed the meat will be tough. The fish head skin was also very smooth and silky and you could slurp it in.



Our vegetable dish for the night was Stir Fried Baby French Bean With Top Shell. This is another example of a simple home style dish that the chefs have innovated to add in a quality ingredient to a simple vegetable dish.



The Baby French Beans was very crunchy, while the top shell was chewy making it a perfect combination for this dish.



Another regular dish which most housewives will know how to cook is the minced pork meat with salted fish. But here, at Royal Gourmet, the chef has again intrigued us that instead of using pork, he uses chicken meat to cook this dish.



The chef, using a method which he would not reveal, tells us it is a great challenge to use chicken meat to cook this dish. Normally steamed minced chicken meat tends to be a little soft and does not have the meaty feel compared to using pork meat. But, surprising the chef had managed to prepare the chicken meat that had this meaty feeling with the right portion of the salted fish. You can’t help asking for a second helping of white rice to goes with the sauce.



Our last main dish was the Baked Lamb Rack With Chef Special Sauce. The sauce was pre-marinated with generous amount of bean paste, garlic, shallots, special sauce (concocted by the chef) and dashes of red wine.



The baby lamb rib was first oven baked and then cooked in the special sauce and complemented with poached asparagus to give you the overall presentation.



Although the rib was tender and succulent and does not have the gamey lamb taste which is important to cook a lamb dish, I find that the sauce was a little overwhelmed in this dish. Probably I am the type where I love my lamb to be served with minimal sauce so that I can really taste the succulent and juicy lamb instead of the taste of the sauce.



To end our wonderful dinner, we had the Double Boiled Saussurea Involucrate (Tiānshān xuělián ) With Snow Fungus And Red Dates for dessert. The Saussurea Involucrate taste much like “Suet Kap aka Hashima”.



It is yet another innovative use of ingredient by the chef to intrigue our taste buds. Served hot, it is a sweet and refreshing way to end our lovely dinner epicurean adventure.

A tummy warming dessert

Chef Johnson - Friendly Executive Sous Chef that cook up the storm for our sumptuous dinner.

Check out our other review of Royal Gourmet @ Hotel Premiere Klang

2015 Year of Golden Goat Chinese New Year Set Menu and Reunion Dinner at ROYAL GOURMET

Royal Gourmet All You Can Eat Buffet Chinese Dim Sum Bandar Bukit Tinggi Klang 

Durian Moon Cake Snow Skin By Royal Gourmet Hotel Premiere Klang