Everyday Food I Love

Simple plate of Hokkien Mee done the traditional way, charcoal fired. Hokkien Mee that are fried with lard in a thick cast iron wok over charcoal fire, topped with generous amount of crispy lard pieces, noodles coated with thick dark soya sauce that gives the colour and brings out slight bitter aftertaste in your mouth.

Pan Mee is a Hakka-style noodle, originating from Malaysia. Its Chinese name literally translates to "flat flour noodle". The noodle dough is made from flour and sometimes egg is added for more flavour. Traditionally, the dough is hand-kneaded and torn into smaller pieces of dough but in modern day the dough can be kneaded using machine into a variety of shapes, the most common shape being flat strips of noodle. The broth plays a very important role in the preparation of pan mee. Most broth is prepared by boiling pig bones and dried anchovies for hours in order to bring out the flavour. Pan Mee is typically served in soup, together with dried anchovies, minced pork, mushrooms, and a leafy vegetable. It can also be served dry with a thick black soya sauce.

This restaurant is famed for handmade noodles in starchy black soy sauce together with vegetables, meat and pork lard or better known as Loh Mee and another specialty dish here is the Fried Fish Cake comes with a sweet and spicy dip sauce. Aside from the famous Ulu Yam Loh Mee, they also features the typical Chinese course and dishes to be served with steamed rice.

Choon May Dim Sum is a plce to satisfy your dim sums craving without burning a hole in your pocket located at Bukit Tinggi off the Bayu Perdana neighbourhood. You will be serve with their piping hot dim sums, char siew pau and 'big' pau are the hot selling items. Be sure to come early during the weekend, or else most items well be sold out as early as 9am.

DST stands for Restaurant Da Shu Tau, specialising in Kung Pow Bullfrog (bullfrog cooked with dried chilies), Onion Bullfrog and Bullfrog porridge. You may also order other dishes such as Black Fungus with Salted Egg, Fried Spring roll, Fried Kembung/ Promfret fish, Steamed bullfrog with Chicken Essence, Kong Pow Eel, side dishes like vegetables (Cabbage, Kangkung, Chinese Lettuce, Potato leaf) and fried egg with onion or dried radish.

Kedai Makanan Laut Sungai Yu Baru is located at Bandar Bukit Tinggi, with a friendly air-conditioned dining environment which is suitable for family dinner and friends gathering. This restaurant is normally packed on weekend until the corridor area, where there outdoor tables, during CNY huge canopy will be set up to occupy a large number of crowds. This restaurant specialises in seafood dishes like fish, crabs, lala (clams), oysters, prawns and etc, ask the captain for recommendation if you have no idea what to order.

Taang Shifu serves nourishing food and beverage, thier concept restaurant is to provide healthy products to customers at competitive price with quality and good dining environment. Their chef and Chinese medicine practitioner work together to come up with high quality nourishing menu, they make it possible with their investment in modern equipment, quality herbs and raw ingredients. They believe nourishing food is the answer to pro-long life and health for every individual.

Wantan mee in black sauce" is typically found in KL, it insanely good for breakfast, lunch or should i say at anytime of the day. Those egg noodles were tossed in a black soy sauce, topped with Char Siu (Barbecue pork), wontons, choysum and serve with pickled green chillies.