Wednesday, December 16, 2015

Good Hakka Restaurant @ Bandar Bukit Raja Meru Klang - A delectable home style Hakka dishes


Setting up a Hakka restaurant in Klang does not seem like a good proposition as Klang is predominantly a Hokkien enclave. Choosing not to follow the crowd, the owner of the restaurant would like to offer a variety of food option by introducing some of her grandmother recipe of the popular Hakka dishes for the Klang folks.


+BestRestaurant ToEat was invited to taste these Hakka dishes at Good Hakka Restaurant located at 20 Jalan Rodat 4, 11 Avenue, Bandar Bukit Raja, Meru, Klang.  Although opened for business for more than 7 months, the spanking clean environment and brightly lit shop does has a plus point. With a simple and no frill set up in a new business area along the way to the Meru town, it is not that difficult to discover this place.


According to the owner, the dishes that are served here is a little tone down compared to the authentic version which tends to be more flavourful and has a strong taste for the Hakka folks and foodie like us. This is because of the feedback from customer which frequent this restaurant which they enjoy the tone down version.


For this review, we will list down by the favourite dishes instead of chronologically basis as what we normally does. My personal best has to be the Fried Tau Foo Pok with Salted Eggs; although this dish is not really a Hakka dish. We loves the crusty and crunchy feel as the Tau Foo Pok is cooked with salted eggs, it was heavenly and we had to order a second dish to fully satisfy our craving.


Next on is the Sizzling Sambal Petai Sotong (RM20.00). The sambal paste are in-house made to the right spicy flavour. Paired with the bouncy white squid it was a delight to be eaten with white rice. Cooked with Petai and onion this dish was very tasty.


Moving on the next dish is the Assam Prawns (RM25.00). This dish is cooked with Assam paste that has a slight sourish taste. The prawns which are sourced from Rompin; has a nice texture and the sauce was fully embedded to the prawn.


This is then followed by the Rendang Pork (RM24.00). The paste that used to cooked the ribs was very aromatic and the meat was cook to the right texture without being too soft or too hard. We have to order another white rie to slurp up the rendang.


Next is the Red Wine Chicken (RM30.00). The Red Wine is in-house made and usually takes about 40 days to brew to this level. I like the wine chicken as the aroma of the wine was very strong. Cooked with the black fungus, black bean (to give it a sweeter taste) and plenty of julienne ginger, we really like this dish as all the ingredient combined to extracted out a superbly strong wine and gingerly flavour.


Followed by the Pork Vinegar Trotter (RM30.00) - compared to the Cantonese version, the Hakka version is usually more on a sweeter note and lack the stronger vinaigrette taste that I like for this dish. If you are used to the Hakka version, you should be right for you.


One of the main dishes as far as Hakka cuisine is the Hakka Braised Pork (RM24.00); it is a must for most Hakka family. I personally would have like the pork pieces to be a bigger piece and should braised to a softer texture with a more pungent taste from the fermented bean curd. According to the chef, the taste was tone down a little to cater to the taste of the locals.


Another one of the favourite Hakka dish is the Yam Abacus (RM22.00). The yam abacus is in-house made and have a dough have a bigger portion of yam as to the flour, this makes the abacus chewy and have a strong yam flavours as compared to some which have the flour taste. It is then stir fried with minced pork, chilli padi, black fungus, dry shrimp and topped with spring onions.


For the fish dishes, we had the Braised Fish Hakka Style (RM30.00-40.00 depends on type of fish). You can order your choice of fish to cook with this style. In fact, they are quite flexible in terms of flavours that you can also choose to cook your choice of fish. This style is very village type as the fish is first fried and it is then braised with slice ginger and Chinese cabbage.


Another very popular Hakka dish is the Yong Tau Foo (RM 9.00 for 6 pcs and RM18.00 for 12pcs). The chef uses the mackerel fish paste with minced pork flavoured with salted fish and onions. Here you can choose from a choice of different vegetable like Bitter Gourd, Tau Foo, Ladies Finger, Chillies and so forth. This dry version comes with a bean paste sauce.


You can also order the soup version for your Yong Tau Foo.

To conclude we would say that the spicy food served here are really good and match to our taste buds. Being a foodie at heart we will always be on the look out to taste the authentic version of Chinese cuisine, although the taste at Good Hakka Restaurant has been tailored specially to customer from this area.

Sunday, December 13, 2015

Tao Authentic Asian Restaurant @Dataran Sunway, Sunway Giza Kota Damansara Selangor - Eat All You Can Japanese Buffet.


There are mainly 2 type of buffet in the market; one that have a spread out of all the dishes at the buffet counters whereas the other one is the ala-carte. Being a buffet junkie, where you want to taste everything, I personally prefer the ala carte buffet where you can order dish by dish. This way it is more relax and you really can taste out the dishes individually at your own pace.


With that +BestRestaurant ToEat was invited to taste the Japanese Buffet at Tao Authentic Asian Restaurant located at 2nd floor, No.2, Sunway Giza Mall, Dataran Sunway, Kota Damansara 47810 Petaling Jaya.


We like the atmosphere and the dining environment at Tao Authentic Asian Restaurant as it exudes a luxury feel while not burning a big hole in your pocket with their affordable pricing of the ala carte eat all you can buffet. Moreover there is a 4 hours time (lunch and dinner on week day) to enjoy this freshly prepared cuisine.


At Tao Authentic Asian Restaurant, not all the dishes are Japanese, there are a few bouts of Asian and Chinese dishes that are served although just a handful.


The young Chef Hew, recommended us to try some of the dishes from each section so that we can taste all the different cooking style and flavours. We started off with the MAKI section; which the first dish is the Crazy Roll - a combination of prawn tempura and salmon wrapped with sushi rice and topped with bonito flakes.


followed by the Green Dragon Roll - this roll is made up of deep fried prawn, cucumber, kani, avocado and mango. It has a very refreshing sweet mayo taste.


Next, we move to the NIGIRI /SASHIMI section where we were first served the Hokkigai which is an Arctic Surf Clam Sushi.


followed by the Unagi (Eel) Sushi


and the last sushi is the Ebi(Prawn) Sushi


We were then served the Moriawase Sashimi (Assorted Raw Fish). One of the most important test is to ensure that the fish was of good quality. For our meal, the combination raw fish was fresh and the texture was good.


Moving on to the next section is the ZENSAI, we tried the Awabi Ebiko (Abalone With Ebiko Sauce) we love the taste of this chilled abalone surimi.


and the GYOZA (Pan Fried Minced Chicken Dumpling). This dish came with a special sauce to accompany the gyoza.


The next section is the AGEMONO; we were served the Tempura Moriawase which is a platter of prawn tempura with a combination of vegetable like; brinjal, ladies fingers, sweet potatoes and so forth.


We also sample the KOROKKE which is the Japanese Croquette. The filling is made from sweet potatoes. We like the texture and the crisp feel when we take the first bite.


Under the TEPPANYAKI Section, we were served the Hot Plate Beef Bacon With Cream Cheese and Spring Onion. The texture of the beef bacon was just nice and with the cream cheese it gives a special flavour and served on a sizzling plates it exudes a nice aroma and flavour.


From here we moved to the next section which is the YAKIMONO; the first dish on the table was the IKA TERIYAKI which is Grilled Squid With Teriyaki Sauce. Although my preference for this dish is using Shio(salt) but the teriyaki sauce that was used was quite nice and blended well with the firm and bouncy white squid meat. Love this dish anytime.


This is then followed by the MOTOYAKI SCALLOP which is Baked Scallop With Spicy Mayo. With the spicy mayo there is a different twist of flavours for the scallop which I usually eat sashimi style.


Next on, is the KAKI HIROYAKI which is Baked Oyster With Cheese Mayo. The cream cheese blended well with the Baked Oyster. For those that loves a cheesy option with oyster, you would probably enjoyed it more than me.


And the final dish under this section is the AYU - Smelt Fish - This is a very small fish which is spread with salt and baked. To eat this ,we have to de-skin the fish and there is very little meat in it, but the excellent sweet taste of the fish was very worth the effort to dissect it.


Moving on the next section is the ITAMEMONO - we had the SAKE HAMAGURI - which is Stir Fried Clams With Japanese Rice Wine. According to chef, this is a very easy dish to prepare. You stir fried with garlic and butter and when it is almost cooked, you put in the SAKE to add the wine aroma and taste to this soupy dish. We finish all the soup till the last drop.


Our last section, is the KUSHIYAKI; we had the TEBASAKI - Chicken Wing yakitori. It is using salt to spread and sent to the griller. We like it as it is not too salty. Just nice with the crisp skin and succulent meat. Compared to the others Chicken wing yakitori that we had at other restaurant which usually only served 2 pieces of winglet on one skewers (authentic version), Here at Tao, it it the deboned drumet and winglet.


Next is the IDAKO - Baby Octopus.The marinated baby octopus are grilled to a nice charred while its juicy and bouncy texture of the octopus make it a delight to be eaten. If only we had more stomach, I will re-order this dish again.


Our final dish is the EBI which is grilled prawn. Grilled to a nice charred taste with the sweet and salty meat texture that was used to sprinkle on the prawn while grilling.


For this Christmas, Tao Chef have prepared a dish that will be served only on Christmas day which is Crispy Fried Chicken With 5 Flavour sauce. You only get to sample this dish on that day.


There are a few more section in the menu that we don't even have anymore stomach space to put into any more. Even each section that we tried, it was only one or 2 dishes only and mind you there are also some delicacies on the buffet counter, appetizers and desserts that we literally cannot even eat at all. For the price that you pay for this all you can eat ala carte buffet; you really get the best value possible.


RM59.16 nett (Monday to Friday 12.00 to 4.00 pm)
and
RM71.92 Nett
(Monday to Thursday Dinner 5.30 to 10.30)
(Friday Saturday, Sunday, Public Holiday 5.30 to 8.30pm , 8.30 -11.00)


For the month of December 2015 up to January 2016, Tao Authentic Asian Restaurant is offering a special group of for 20 pax (10% off), 30 pax (15% off) and 50 pax and above (20% off). 

Saturday, December 12, 2015

Sky 360 Restaurant @ eCity Hotel One City Subang Jaya Selangor - A Special Christmas 2015 and 2016 New Year Buffet

 

If you stay in Selangor and looking for a place to celebrate this 2015 Christmas or to welcome the 2016 New Year, then you can go to Sky 360 Level R, eCity Hotel @One City Jalan USJ 25/1 47650 Subang Jaya Selangor to celebrate this festive season with your loved one.


As Sky 360 is located at the rooftop of the One City, you can be assured of a picturesque view of the Subang Jaya skyline.


You will be pleasantly surprised by the Buffet offering that spreads from roasted item to delicious desserts for this special events.


Among the spread of dishes are Cold Seafood On Ice - Fresh seafood lovers will be in for a treat with wide array of cold seafood on ice offerings of crab meat salad, black mussel, baby lobster, 1/2 shell scallop, flower crab, fresh water prawn and oyster serves with condiment.


Under the carving station there are the Whole Roasted Turkey, BBQ Beef, Lamb Chop, ala-minute Pasta


For the first time, diners at Sky 360° in eCity Hotel will get to taste Christmas-inspired Japanese delicacies specially prepared by Chef Freddie who is absolutely excited with his creations.


Platter Of freshly cut Sashimi with Tuna, Salmon, Hotate & Shell Fish adorned the Japanese section of the buffet.


Sashimi & Black Ebiko


For those that like the local Malay favourite there are the Ulam Kampung


Ayam Goreng Berempah


Kari Kambing Madras to satisfy your craving for these delicacies.


While under the Chinese Section there are the Fried Seabass Fish With Magnolia Sauce


and the Baked Prawn With Lime Butter Sauce

For desserts there are the Black Truffle Yule Logs


and the important Christmas Pudding. For desserts lovers there are also an array of other cakes and cookies too; for you to taste to your heart content.


Priced at RM 138 nett per pax inclusive of free party packs, a glass of house wine or non alcoholic mocktail with LIVE entertainment. For booking and reservation, please call early at 03-5115 9887.