Been Awhile...

It really has been awhile. With all the rage on Chinese New Year, been swarmed up with DEADLINES at work (ugghhh!!). One good thing came out of this hectic schedule though; there's a whole archive of food pictures dying to be posted up here. Still contemplating if this can be called a 'GOOD THING' cos' more food pictures = me eating more. So, while I sit here trying my very best to ignore my boss' comment the other day (he said I've got a double chin now), you peeps just feast you eyes on food in VD (Visual Dimension).

Some mochi thing I bought from Tropicana City Mall...Random shots around Bangsar Shopping CentreThe burger stall at Subang SS15. Personally, I don't know what's the rave all about..

Homemade 'tong yuen'The Best of FriendsFish paste in a bamboo at The Steamboat Pulau KetamHave I ever mentioned I love the pork? Ok...I really love pork...

Powdered mustard
Unlike money and many other things, good food doesn't just come and go. A delicious experience stays in our memory forever and whenever we do think back of that particular moment, a smile comes.

All good food stems from a precious recipe concocted by a very special person. And for that; for the food and the smiles, we thank you 'special' person.


Ah Poh after a heavy-cooking day...

Noodling at Wei Yip

There are many different variations of noodles. From textures, shapes and sizes to choosing the right sauces, ingredients and dishes to match it with. Some noodles are curly, some straight, some thin, some fat, some are served hot, some cold, some with soup, some dry and some whatever you want to serve it with- like Maggi instant noodles!

I'm a big fan of all things noodle-y. It's more 'fun' to chew & less fattening than rice (don't know where I got this crazy perception from... think it's called D.E.N.I.A.L).

A friend of mine just opened a new fish head noodle restaurant.Very near my place too. So, of course, I'm off to CHECK IT OUT! Rumors even had it that it's the same recipe as the very famous fish head noodle from Desa Petaling. Very enticing....



Served with awesome belacan...

Wei Yip Famous Fish Head Noodle Restaurant is the name. Located at SunwayMas Commercial Centre, right beside Aman Suria. Being new, this restaurant is definitely gaining popularity fast. Check out their lunch crowd.


Hungry lunch people.....

First up, Fried Sung Fish Head Noodles.



Sung Fish peeking out...

The soup is infused with such an aromatic taste of Chinese white wine that goes so well with the fish. The milky soup is very tasty with a hint of spicy-ness from fresh ginger strips. The noodles used (meehoon) is not the common meehoon that is used in most noodle dishes. Where those meehoon normally absorbs liquid very quickly, Wei Yip uses a certain kind that absorbs less soup. Yet, the meehoon is tasty with just enough soaked-up goodness it swims in. The fish, though fried, is tender and fresh. However, becareful when you bite into them cos' there are lots of tiny bones in between the flesh.


Raw Ling Fish Head Noodles

Because the fish in this dish is not fried, you get to enjoy the freshness of the fish even more. Also, the Ling fish has a more chewy texture as compared to the Sung fish and not as many bones.


The third dish is Fish Paste Noodles.


Yay NO BONES!!

Instead of using actual fish, the fish flesh here is grounded with some flour and made into a chewy fish paste. You know how some fish paste or fish ball or anything of that sort tastes like it's just made out of 90% flour and 10% fish flesh? Well, this one is the opposite! You can actually taste fish and the texture is amazing. Soft with a bit of bounce. Best thing about this fish paste option is, it's CONVENIENT TO EAT! No bones...

Last but not least, the ultimate dish of Wei Yip Restaurant.

Fresh Water Prawn Fried Ling Fish Head Noodles

LOVE THE SOUP!!! The soup becomes a concentrated concoction of milky fish broth, Chinese white wine, fresh ginger strips coupled together with condense flavor from the prawns. So so tasty! The big head prawns used in this dish is a great idea because this variety of prawns has a got a lot of roe. When boiled, the amazing taste of prawn roe just goes into the soup, making it really sweet and tasty. The prawns are very fresh as well. Slightly overcook but could still taste the freshness nonetheless.

They don't only make sure their food is good, Wei Yip Restaurant also puts in an effort in their drinks section. Not like most places in Malaysia where the food is good but the drinks just tastes like sugar water.


From left to right: Chrysanthemum Tea, Barley Ginkgo & Ice Lemon Tea

Wei Yip Restaurant's concept is one of sticking strictly to traditional fish head recipe. A recipe that's been passed down from earlier generations and each time, the recipe is being perfected slowly and more carefully. I've always thought that a bowl of fish head noodle is more than comforting on a rainy, gloomy day.


Lovin' the soup!

At the moment, they cater for breakfast and lunch. But very soon, they'll be opened for dinner as well...with a totally different menu! Dinner menu will consist of home-cooked heartwarming dishes at a very reasonable price. Looking forward to that..Mmm...

Oh! On a totally random note, the place is pet-friendly! So, you can now enjoy your bowl of fish head noodle with your furry friend staring hungrily at you!



Wei Yip Famous Fish Head Restaurant
No.32 A-1, Jalan PJU 1/3D,
SunwayMas Commercial Centre,
47301. Petaling Jaya. Selangor.

03-7880 3173
Opening Hours: 8am-3.30pm daily.

All the Fats-tivities

It's been awhile since the last post. Not that I've stopped eating or lost interest in this activity...DEFINITELY NOT! In fact, been BUSY eating too much and collecting those food pictures that I so dread sorting through them. But, told myself that good things must be shared and finally managed to drag that growing-fat-ass of mine for an update.

The festive season is such a love-hate thing. LOVE because of the company and the FOOD, HATE because you start getting lazy, missing gym sessions, eating more and giving excuses that you'll start dieting (hate hate HATE).

On the bright side, you can be a total ignorant, barbaric b***h and stuff your face silly with good food and drink like a tanker (my BFF-wong sing yee) and no one will judge you. SUPER AWESOME....


ehehe..couldn't resist doing that...


Christmas eve dinner menu: Roast turkey from Victoria Station,
Devils Eggs, Mash, Rosemary & Garlic Bread to dip in Oil & Vinegar,
Pasta salad, Stuffed Ground Beef Bell Peppers & Greens on the side.

The turkey was humongou-loid! With 6 of us, we only managed to chomp down a little less than half of it. Taste? Mmm...actually, of all the times I've had turkey, there was never once when I've gone, "WOW! Fabulous turkey!". The meat has always been a little on the tough & dry side and it doesn't easily absorb as much flavor as compared to chicken meat. Any recommendations for awesome-pawsome turkey? Would love to try! EMAIL ME!!


Turkey rear view...

The stuffing was quite good. Think it was stuffed with lots of sweet potatoes. I was totally amazed by the size of the turkey wing! Think it was almost 6 inches long!! Does the turkey fly well?? Ooopss...do they fly at all?


Drie's very very yummy brownies

So, my friend Drie made these brownies from Jamie Oliver's FIFTEEN CHOCOLATE BROWNIE recipe. A lil' improvising here and there, and it was the most delicious brownies I've ever tasted! Beats Delicious hands down! *ahem*


This is Drie......who couldn't stop promoting her brownies..

The great food & good company wouldn't be as much fun without some good ol' christmas carols.....that came in ONE SKANKY COVER!


Must be Santa's new marketing gimmick...

Christmas day dinner was spent at Sango Japanese Restaurant at Crystal Crown Hotel. The food was.....ok. Pictures were bad cos' of overwhelming Glutton Spirit taking over.


California hand-rolls


Sashimi


Unagi & Sashimi Set


Mini Sukiyaki Hotpot- a tad bit too sweet


Cherry Blossom Ice-cream

Very interesting-sounding ice-cream. And they actually used real cherry blossoms (sakura) to make this light pink delight. Mmm...expected the taste to be something totally unexpected but it tasted just like vanilla ice-cream...

Boxing day was another pig out session. Meat galore for lunch at Tom, Dick & Harry's and wine and dine at Vintry for dinner.


Meat meat meat & MORE MEAT!

Ehhhh...don't judge from the picture. The food tastes much better than it looks here. Couldn't take a proper picture cos' the people I was with, I tell you, seemed like they haven't eaten days. So, no good picture for this one.


Vintry's Cheese Platter: Goat's cheese, Manchego, Another
cheese which I can't remember what it's called, Dried Apricots,
Walnuts, Raisins, Grapes & Toast.


Deep-fried Calamari with Thai Mayo

So, that pretty much sums up my 24th, 25th & 26th. Lots of eating, crazy laughters & wonderful presents! How much eating did you do?

I so need to go on a detox program now.

Food on the Boat

So, I had to do this restaurant review assignment for work the other day and I was thinking, 'Heck! I might as well kill two birds with one stone!" Since all the food were being displayed so nicely (extra nicely-cos it'll come in print right) and we get to try the food after that, PERFECT timing.



Walking in to Boathouse Restaurant really gives one an aura of under-the-sea cozy comfort. A big bar with an aquarium counter-top to boast right at the front of the entrance and red-and-white checked table cloths sprawled across wooden tables, Boathouse is definitely sticking closely to its name.

Lovin' the aquarium counter-top. Check it out!

With FISHES swimming inside...How cool is that!

When I was there 'working' (won't actually call that working cos I really enjoyed myself?), chef & co-owner, Law Yen-Ni and Adelyn Lim brought me on a very enjoyable journey through their menu. Going through it, I realized that Boathouse is not just your average everyday neighborhood bar which serves the standard popcorn chicken, BLT's and fries. I was surprised that their menu actually features some really exquisite ingredients in very interesting-sounding dishes.

Maybe it was their casual ambiance that fooled me but this place really knows how to whip up a good-looking menu! So, while my fellow photographer colleague was busy taking pictures for work, I too work my way snip-snip-snapping!

First up,

1/2 dozen Oysters served with Lumpfish Caviar
Fresh oysters with a luscious amount of lumpfish caviar
incorporated with scallion & caperbud served with lemon wedge on the rocks

Mmm....great starter to have. You know how sometimes fresh oysters give you this metallic tang taste in your mouth? I must say, pairing the oysters with lumpfish caviar (salty), capers (sour & slightly sweet) and a few drops of lemon juice (sour with a tinge of citrus) is a truly wonderful combination. You have all the elements of taste in that gulp of oyster.

Better still, it'll get you eating more. Just cos it's an Aphrodisiac...

So damn sexy.....

Next up, a dish which made quite a dramatic entrance. What with the BIG flames and all.


BIG BIG FIRE!

The meat is lightly grilled with some good ol' butter. Then, a dash of brandy is poured and WHOOOOSHHH the big flames magically appear, engulfing the meat in even more flammable goodness.

The result...


Steak Au Poivre a la Gueridon
300gm prime fillet steak with blackpepper grilled to doneness,
flamed with brandy at your table & served with a wicked Hennessy
sauce up close & flammable

Love the color. A subtle graduation from dark brown to pink and then red. Expect a very slight crisp at the seared outer layer and a juicy texture in the middle. The meat is so flavorful just by itself...but of course, I wouldn't complain 'bout the Hennessy sauce that came with it. That was really good too.

The last recommended dish was a dessert. When it was slowly making its way to the table and I could only see glimpses of it, I already knew it was gonna be a sight to behold. True enough, it was.


Black Forest Single Malt Chocolate Mousse
A fiesta of dark cherries, blackberries, raspberries, strawberries,
banana & pear poached in red wine in a 1707 cup of single
malt chocolate mousse topped with vanilla cream

A good play of texture here. The various berries, fruits, bits of chocolate cake, ice-cream and berry jam all lend a helping hand in giving its own distinctive taste to what makes this dessert so good.



Sourness from the berries, sweetness from the bananas, chocolate-y taste by the cake bits, a lil' crunch by tiny cubes of granny smiths, vanilla ice-cream for that touch of 'cold' effect, a tinge of malt whiskey for that caramel taste and lastly, berry jam to stick it all together for the sweetest closing-your-eyes-while-savoring moment. Mm Mmmm!!

Boathouse really took me by surprise. A good surprise nonetheless. Didn't expect it to serve such fine food cos' all this while most people thought it was just another drinking pub along that row of shophouses (sid's pub and deutches gasthaus is just a few doors away).

I thought their food was totally well fitted-in with their motto: Serving simple, honest, unpretentious food. Fine food without all that fuss of eating fine food (different cutlery, wine bla bla bla).

OOoohhh! Some exciting news! Boathouse is gonna launch their new upstairs lounge on Dec 11, 2009. Called Upperdeck, the new area is gonna be a chill-out lounge where people can just mingle around, sit in nice big comfy sofas and sip their dainty martinis. There will also be a different menu for Upperdeck, serving mostly snacks and finger-food. So do check it out once it's launched!



Boathouse Restaurant

16, Lorong Rahim Kajai 14
Taman Tun Dr Ismail
60000 Kuala Lumpur.

03-77274426

Opening Hours: Mon-Sat: 11am-3pm, 5pm - 2am (Closed on Sundays).