Jang Gun Korean Buffet - Fahrenheit 88 Kuala Lumpur KL Best Restaurant To Eat

Jang Gun is part of the Shogun/ Saisaki Group of Buffet Restaurant and is located at G1 27 01-04, Ground Floor, Ground Floor, Fahrenheit 88, 179, Jalan Bukit Bintang, Kuala Lumpur, Bukit Bintang.

I had the opportunity to have a food review session with the management of Shogun Group of Companies.

Jang Gun specializes in Korean Buffet restaurant. There are more than 200 dishes of dishes ranging from soups Korean, Japanese, Chinese and local dishes. It is quite similar to buffet at Saisaki and Shogun, in that the main differences is the additional Korean Dishes. Price wise, it is quite similar as those in the chain of restaurant.

One of the main additional dishes in Jang Gun is the offering of soup base which you can add to your poached seafood and other condiments (like mushroom and vegetables).

The soup variety that I have tasted are as follow – Buddha Jump Soup – I suppose it means Buddha Jump Over The Wall – Taste wise – Not too bad and it blended well with the poached fresh seafood like shell fish, crabs, prawns and mussels.

The other soup offering which I tasted was Tom Yam, Ginseng Chicken Soup, Kim Chi Soup and etc. Most of the soup offered is a little bit salty.

Korean Snack Food

According to the management of Jang Gun, they have a Lady Korean chef that whip up Korean dishes. I gave a try on some of the snacks for example Kim Chi, hard Boiled quail eggs, black beans, lotus roots, eggs rolls, Korean noodles and etc.

The advantage of having a buffet is you get to try a lot of varieties of these offering. It gives you to opportunity to taste these foods which you will not dare to order if it was on an ala-carte basis. I am not a real fan of Korean snack/ appetizer, so to me it was just a so-so experience.

Here, we had the opportunity to try out some Korean Pancake too.

As with all the other Saisaki/ Shogun Buffet Restaurant, Sashimi is still my main preference when having a meal at these restaurants. Here, you are able to get fresh seafood especially the Salmon and Tuna offering.

I believe the reason being the restaurant is able to purchase in quantity and as the turnover is fast with the number of restaurant, fresh and new stock is available on a frequent basis ensuring the customer gets the best quality.

Among the sashimi offering are Salmon, Tuna, Butter Tuna, Octopus and Prawns.

On the sushi offering, the rice was just normal, nothing to shout about.

We had a unique experience that night as the management was planning to introduce a new product for their chain of restaurant. They call it squeeze-it – A popular frosty ice product originating from Hokkaido Japan.

It is a cold dessert or rather an ice popsicle but in another form. It looks like a cute little ping pong ball which is frozen. They have to massage the ball. The type of massage, to the ball depends on the preference i.e. whether you want to ice to flush out at a fast rate or slow rate. You can also create an art by controlling the flow of the ice, making a mini mountain or etc depending on your creative style.

The way you eat it, is after cutting a small cut at the tips of the so-called branch. Upon cutting, the frosty ice will shot out continuously. All you do, is continuing sucking the ice from the tip and squeezing the ball as quickly as possible. That is how the name Squeeze it comes from. At the end of the process, you will have a sudden burst of the frosty ice shooting into your mouth. A truly very unique experience.

One of the main selling points is that, this ice flavours are 100% based on the fruits extract not artificial flavouring. There are 11 flavours offering Chocolate, Mango, Strawberry, Wild Berries, Premium Hazelnut Chocolate, Premium Banana, Premium Raspberry, Vanilla, Green Tea, Cherry and Premium Yoghurt.

Apparently, you can try this at Saisaki and Shogun Express. Cost around Rm5.90 or Rm6.90 (premium).

Date of Visit: 2013-08-21

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Shanghainese & Cantonese Cuisine at Xia Mian Guan Sunway Pyramid PJ - Best Restaurant To Eat

Talk about Chinese food, there are many choices in town that serves various types of Chinese food, At Xia Mian Guan located OB.K7, Ground Floor, Oasis Boulevard, Sunway Pyramid Shopping Mall, No. 3, Jalan PJS 11/15, Petaling Jaya, Bandar Sunway, it is a new restaurant that serves its version of Shanghainese and Cantonese Cuisine.

The restaurant opened business for in March 2013 in Sunway Pyramid. The ambience and décor is elegant and service were very prompt and efficient.

We sample a few of their Chef signature dishes which I will be highlighting as below. First on the table were appetiser dishes.

Caesar Salad With Crispy Soft Shell Crab. Normally, you would not expect to be served salad in a Chinese Restaurant, more so the Caesar Salad serves here come with Soft Shell crab. Most others will be served with Roasted Chicken or with Bacon Chips.

The sauce accompanied with the salad is a concoction of the mayonnaise sauce and also a concoction of sesame sauce according to the manager. To my surprise, it is quite refreshing with the mixture of boiled eggs and crunchy fresh garden vegetables that goes into this salad dish. Although a little pricier, it is a refreshing start to a Chinese meal.

Price: RM 48.00
Rating : 3 of 5

This Crispy beancurd skin is a very unique dish. Normally bean curd skin filling is either using pork meat with prawns of just fish paste. At Xia Mian Guan, the chef have a different filling recipe.

My first guess, when I took a bite was they were using radish or turnip but a check with the chef, boy was I in for a great surprised, it was a combination of 3 types of mushroom (Black (shitake) mushroom, Enoki Mushroom and Chicken Thigh Mushroom (Oyster mushroom) cut to very thin strips.

What a pleasant surprise and indeed innovative way to prepare crispy bean curd skin.

Price: RM 12.00/8 pcs
Rating : 4 of 5

Different chef have their secret recipe when preparing pork ribs. There is a tendency that the meat of pork rib will be firm and tough. The challenge is therefore to ensure that the right marinate, flavours and timing becomes critical.

I would say that these Deep Fried Spare Ribs Red Wine Sauce ribs were very well marinated. When the dish was serves to us, we could see the glaring shine of the meat and the well covered marinate around the pork ribs. Taking the first bite, the texture was firm and the taste flavourful.

The ribs tasted even better than it looked. Fried to perfection, with the strong Red Wine sauce glaze wakes up our taste buds. The meat was superbly tender too. Can’t help myself to a second and a third helping.

Price: RM 16.00 per ribs
Rating : 4 of 5

At most restaurant bean curd used are usually the one that are purchased from the market. You can order either the normal ones (white) or the Japanese type (yellow). But, at Xia Mian Guan, the chef goes thru a tedious process to prepare these beancurd. These beancurd are prepared fresh everyday.

From the soya bean, it is blended and strain out the juices. The strained juice are then cooked and then added into the tray which, the chef have put in finely chopped spinach at the bottom. The result is the Imperial BeanCurd.

The Imperial Bean Curd can be cooked with a variety of style, but the one that I am previewing here is the Braised Imperial Bean Curd with Crab Meat. The bean curd was very soft and smooth. Couple with the Crab Meat sauce, it really blended very well with the bean curd. This dish is excellent complimentary to white rice.

Price: RM 20.00
Rating : 3 of 5

Many restaurant serves Farm Chicken as a Poached Style with Kai Lan. Here we had the opportunity to try a specially smoked version i.e. Smoked Farm Chicken with Pu Er Tea Leaves. I had the opportunity to prepare Smoked Eggs with tea leaves during my trip to Taiwan and this dish reminds me of the wonderful taste of those eggs and with that taste lingering over me, it will be the benchmark to compare.

When the dish came, I took the chicken thigh, the first impression was the smoky taste followed by the strong Pu Er leaves taste. It was very much stronger than when I did with the eggs, For those, not a tea lover, you will find it a tad bit of bitter tea. I believe the chef have used quite a lot of tea leaves.

The taste is inclined to a bit of saltiness too and make a pleasant dish eaten with white rice. If you have eaten paper wrap salt chicken, you will find this dish similar to that but with a strong taste to Pu Er Tea.

Price: RM36.00 per half bird
Rating : 3 of 5

Thai Food at Krathong Thai – Seri Petaling KL - Best Restaurant To Eat

Once in a while, you will have some carving for some spicy and sourish food to whet your appetite and what’s more to this than having Thai Food for a change.

Had the opportunity to try out a new outlet in Seri Petaling D1 & D2, Glass City, Jalan Radin Anum 1, Sri Petaling – Restoran Thai Krathong. This restaurant started quite sometime ago in Bandar Tasik Selatan and Maju Junction (this outlet is closed) and they have move to this location in Seri Petaling and it has been operational for about 7 months now. By the way, this is a Halal restaurant.

You will not miss this outlet as the décor resembles a kampong house to create a homely environment. The ambience was quite nice but if you happen to go at night there are a couple of mosquitoes that you will come across as this is open concept (no air condition).

Back to the food, the first dish that we savoured for the night was the Thai Style Pineapple Fried Rice – The rice was very starchy and this made all the rice sticking to each other. The benchmark for Fried Rice is that each grain of rice should be on its own. Overall the taste was quite bland and flat compared to some, which I have tasted at some other restaurant. They were very little pineapple and the yellowish colouring is overwhelming and made this dish not that appetising.

Overall rating - 1 of 5.

Mention any Thai food and you can miss out ordering the ever popular dish of Pandan Leaf Chicken.

The Pandan Leaf Chicken served here is a different twist from those serves at other restaurant. Although from the look of the pandan wrapping, the frying process is thorough, but when one open the wrapping, you can see that the chicken does not have much crisp, and looks like quite plain. Although the chicken portion is quite big the taste was not quite as expected.

Overall rating - 1.5 of 5

Next on the list is the Seafood Otak-Otak. The Otak-Otak serves here is very unique. Most serves especially in Muar Johor – the home of Otak-Otak is the visually BBQ of some mackerel fish paste wrap in banana or coconut leaves.

 At Thai Krathong, it is served using aluminium foils (shaped as a ball) and in it comes with fresh prawns, squid and of course fish paste. The chef is brave enough to experiment with this variation against the originality of Otak-otak. The prawns used here were very fresh and the white squid were very bouncy too, all contributing to a new unique taste for me.

Overall rating - 3 of 5
There are many ways to steam tilapia examples are Special Sauce, Ginger and the more popular is Assam Style. Here, we get to sample, the Steamed Tilapia Fish Krathong Style. Not exactly the same with the normal style of Thai Steam.

Eating Tilapia can be challenging as some restaurant have it frozen and cooked when you order. As Tilapia is a fresh water fish, there is a tendency of the meat degradation when it is frozen.

At this restaurant, the fish are kept in an aquarium where they are fish out fresh and on to the dining table pretty quickly. This ensures that the Tilapia serves here are of the freshest possible.

The use of plenty of garlic makes this spicy sourish dish stand out. Combined with the freshness of the fish, this dish is best eaten with white rice and also second helping.

Overall rating - 3 of 5

Tom yam is a must dish to finish any Thai Food meal. There are many variations of Tom Yam either in plain clear soup or spicy red Tom Yam.

The Tom Yam Soup with Seafood serves here are Thai Krathong is of the plain type. It is not very spicy which makes it just right for the kids to have it. I would have preferred it to be a little more spicy. The prawns, white squid used here are very fresh and succulent. Best eaten with white rice.

Date of Visit: 08/14/2013

Spending: Approximately MYR 80

   

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Barbeque BBQ Pork "Ngam Yin Siew Wan" Rice The Roast House Kuchai Entrepreneur Park KL- by Best Restaurant To Eat

There are 2 main things that differentiate from one really good Char Siew rice. First thing is the looks of the Char Siew and of course the taste of it.

Here at Roast House - 30, Jalan Kuchai Maju 8, Off Jalan Kuchai Lama, Kuchai Entrepreneurs Park, Kuala Lumpur, Kuchai Lama, the Barbeque Char Siew was just succulent and flavourful. The chef have used the right choice of meat (ie just the right amount of fats and meats - which is very important to get the best of the Char Siew). Of course the right amount of ingredient and right amount of BBQ time is also important to bring out the best and juicy Char Siew. It is also served with an omelete and plenty of green vergetables which makes the meal very complete.

This Barbecue Pork “Ngam Yin Siew Wan” Rice comes accompanied with Soup of the Day. Most complimentary soup are quite plain. I was surprised to taste the soup that was very flavourful. The chef have used quality ingredient and real efforts to come out with this quality.

Overall Rating 4 of 5

Date of Visit: 2013-07-24

Spending:

Approximately RM

10

Appetizers / Starters at The Journey Cafe Puchong - by Best Restaurant To Eat

The Journey Cafe located at B-03-G, Block B, Setia Walk, Persiaran Wawasan, Puchong, Puchong Town Center, started business about 3 weeks ago. According to the owner, the cafe is based on his travel experience at airports around the world. He would like his patrons to experience the same type of ambience and mood of travelers and henceforth the name and the deco in this cafe.

 

 

 

Starters/ Appetizers are usually a great way to start any meal. At The Journey Cafe in Puchong, I had the opportunity to relish on a few of the tantalizing looking appetizers.

First one on the list, was the Fried Button Mushroom

 

 

 

Next on the table was the Shrimp Bruschetta. The shrimp was quite fresh and bouncy. Again, it is highly recommended to eat it as soon as possible as the baguette will turn soggy if left for sometime due to the dressings used. This starter only comes with 2 pieces and at the price of RM9.90, it is a little costly.



Grill Chicken Salad - Another great starter or appetizer if one's prefer, a not too filing start to a great meal. Here at The Journey, the salad comes with Grill Chicken with a salad dressing filled with fresh garden vegetables. The chicken meat used here is of the breast meat that are cut into long and thick strips. It would have been better had the chef cut into small cubes which you can be eaten together with the fresh greens with much ease.

Next on the line is the Swedish meatballs. When the sheer mention of Swedish Meatball, IKEA comes to mind. Although not a very good benchmark comparison, nevertheless you can taste that the meatballs that are served here consist of real full bodied meat. You can taste the meat rather than the flour that most others used. The only setback was the chef, used too much of lean meat and once you cut the meatball, the meats are scattered out and does not gel together that well. Using too much meat have it's setback as it tend to be a little dry and tough, it would have been perfect had the chef put in a bit amount of fats to made it gel up and more succulent. This also causes the meatball to be too dry and hard on the outside. Could also be dued to a little over frying.

 

Wine Steamboat in Bandar Menjalara Kepong - Tai Tao Steamboat Restaurant - by Best Restaurant To Eat

Steamboat is a very popular in Kuala Lumpur. Most outlet will serves it in many different broth i.e. Clear Soup, Tom Yam, Herbal and some are porridge base.

At this Tai Tao Steamboat located at No. 97, Jalan 11/62A, Bandar Menjalara, Kuala Lumpur, Kepong, they have a very unique concoction that I have tried for the first time which is a Wine based. According to the owner, his nick name is Tai Tao - the wine which are used for the steamboat here is a mixture of three wine namely White Wine, Yellow Wine & "Hsiao Heng" Wine.

We started off with the clear soup based for the other stuff i.e fishball, foo chuk, vegetable and so forth.

As you can see from the photo, the concoction came in a separate bowl i.e. the mixture is served with prawns, ginger and "Mok yee" black fungus. We were a bit skeptical about trying this new type of steamboat but what a surprise when we eat it.

It tasted like the Wine Chicken that post natal mother take during confinement. Another way to express it, was like drinking Hot SAKE and you can feel the wine flowing down from your throat to the stomach which is extremely tummy warming during cold raining evening.

The freshnest of the prawns makes it a perfect combination. It would have been even better if we had some "Choy Yin (farm)" Chicken as well. You can add the beehoon into wine broth for your finale.

If you want to try something different for steamboat, this has to be it. Don;t worry the wine will not make you drunk as when it is boiling the alcohol content gets evaporated.

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BBQ In Cheras - GPot Steamboat Restaurant - Cheras - by Best Restaurant To Eat

Had the opportunity to try out Steamboat cum BBQ at Restoran G-Pot - located at 8, Jalan Kaskas, Taman Cheras, Kuala Lumpur, Cheras . I have a very high standard as far as steamboat is concerned.

There are 4 type of soup base that is the clear soup, tomyam, herbal and pumpkin porridge. My ratings for the soup base is below average. I sampled some of the seafood but it was not that fresh except for the prawns. Did not give a good impression.

 

 

But, what i found to be slightly better was the BBQ, which is using a metal plate, quite like the Korean BBQ. Most will use the marjerin as the base for the frying but since this is a steamboat restaurant, they have shallot oil. So, we decided to use this oil instead as our base as it is less fattening. Surprisingly it turns out quite nice when we BBQ the wafer thin pork slice, beef slices and lamb slices. Oh and also the Prawns. This was the saving grace for the night.

 

 

 

I hope the restaurant can ensure much fresher seafood in the future.

Overall my ratings for the BBQ was 2.5 out of 5.

 

 

Herbal Dang Gui Duck Glass Noodle/ Rice Vermicelli - Lai Lai Casual Dinning Restaurant - Kuchai Entrepreneur Park KL - by Best Restaurant To Eat

Lai Lai Casual Dining located at 2G, Jalan Kuchai Maju 9, Off Jalan Kuchai Lama, Kuchai Lama

Duck are best eaten as Roast Duck or Teochew Stewed Duck or Eight Treasure Duck. As a soup, most restaurant will sell Duck with salted vegetable (Ham Choy) but not using Dang Gui.

I have a little doubt on how this Herbal Dang Gui Duck Glass Noodle/ Rice Vermicelli will turnout and taste. The first slurp of the soup gives out a truly warm feeling. If this soup is taken during the cooler weather, it will definitely be a real comfort food.

With a generous amount of herbs used, the aroma of the soup was very strong and flavourful. Although this dish is served with Glass Noodle or Rice Vermicelli, we have opted for the soup alone. I believe this soup will be best eaten accompanied with pluffy white rice instead. The price for a bowl of this dish is RM13.80.

Another soupy version is the one from Bidor, Ipoh. Duck drumstick noodles, the use of herbs are pale in comparison with the one I eaten here.

Beefy Taiwan Noodles - Lai Lai Casual Dinning Restaurant - Kuchai Entrepreneur Park KL - by Best Restaurant To Eat

As the name implies, it is a casual dining cafe. It specializes in serving taiwanese food. Of late they have been many outlets specializing in taiwan food, probably due to the fact that many Malaysian have visited Taiwan of late and have tasted many of the street food there.

Lai Lai Casual Dining is a new cafe that started its business about 1 and a half months ago. Having success in Singapore they are now in Malaysia - to be precise at 2G, Jalan Kuchai Maju 9, Off Jalan Kuchai Lama, Kuchai Lama. The outlet is a no frill and very well litted. I could smell the fragrant aroma of the beef broth which filled the air upon entering the shop. Can't wait to taste the specialty dish.

I had the opportunity to savour their signature dish which is none other than the popular Stewed Beef Noodle. In Kuala Lumpur, the popular beef noodles that I have tasted are usually the clear soup version while the taiwanese version are usually the spice infused stewed version.

The Beef noodles serves here is very flavourful and original. The aroma itself was just mouth-watering which is due to the amount of spices that was used to prepare the stew broth. Tasting this tummy-warming stew broth and you will know that much efforts have been put into preparing this dish. The noodles was that on the springy type. Although it was a little thicker than I would have liked, a slightly thinner version would have it made perfect for me.

The beef served were very chunky, while the meat was tender and juicy - evidence of the skills of the chef that was preparing this stew. For me, the best part of the noodles are the beef tendon, it was chewy and have retain the firmness of the tendon. The price for a bowl of this noodle RM13.80, but if you opt for tendon alone, you will need to add another RM2.00. Rating 4 of 5.

Chilled Desserts and Chilling Drinks - Eastern Crab Restaurant Ampang KL - by Best Restaurant To Eat

Refreshing Mango Cream With PomeloThis is a nice dessert to finish off any meals.

It is a creamy chilled delight that comes with freshly cut mangoes and sago. It was just the perfect concoction to end my heavy crab meal that I had.

It was a perfect balance with the right sweetness. The only little flaw was that the type of sago used were not the chewy one, the type that was usually used for this type of dessert. Instead they used a powdery type that tasted like rice cereal. After failing to find any traces of pomelo, we asked the captain where were the pomeloes. He explained the the pomelo have been blended together with the mangoes. RM 8.20 per bowl - Rating 3 of 5

For the finale, we were served with the Hong Kong Ice Lemon Tea. The pleasant smelling of the lemon makes a nice end to a rich meal. The fragrant of the tea was very strong and blended extremely well with the ice and lemon. Most places that I have tried this drink were either too bland or too sourish in taste. This drink will set as the new benchmark for me as far as Ice Lemon Tea goes. Price RM6.50 Rating 4 of 5

Location : Lot G.02, Ground Floor, Plaza Ampang City, 332-A, Jalan Ampang, Kuala Lumpur, Ampang

Crunchy Fried Siakap With Assam (Sweet and Sour) Sauce - Eastern Crab Restaurant Ampang KL - by Best Restaurant To Eat

Looks can be deceiving. When this dish was served at the dinner table, it did not look very appetizing at all. It was probably because there were not much gravy or sauce that accompanied the fish.

I have eaten siakap mostly the Teochew style steamed version and also steamed assam version but never as a fried version.

Upon tasting the sauce, my perception of the dish has changed. The bell pepper, onion and ladies finger were very crisp (did not over cook) goes very well with the special assam sauce. The fish was crunchy from the outside and the flesh was tender (and most important it does not have the muddy taste of some siakap). Best eaten with plain white rice.

Rating 4 of 5

Location : Lot G.02, Ground Floor, Plaza Ampang City, 332-A, Jalan Ampang, Kuala Lumpur, Ampang