Friday, September 3, 2010

Bunny Eats Bak Kut Teh @ Teluk Pulai, Klang

After the highway was completed, we finally can eat our favourite BKT again in Teluk Pulai. Yummy!!!

We ordered soup and dry bak kut teh for 1 person portion each. I really love the dry one here as it's so flavoursome and the soup's not bad...but I prefer a herbier tasting soup base.

As usual, when our rice comes, we'll load it up with fried onions and pour a ladleful of soup on it.

A plate of blanched veges to decrease our sinfulness...

It cost us around RM30 for this satisfying meal.

Bunny Eats Steamed Fish @ Lan Jie, Kota Damansara

Hunny's family and I made a visit to Lan Jie (the famous Lan Jie in Rawang)'s branch at Kota Damansara. We arrived there quite early at 11am plus and the 2 shoplot restaurant was half full. We sat down and placed our orders of fried wantons (don't order as all u'll get are deep fried wanton skins!), 3 x 400grams fish, and a plate of veges.

There were 4 of us and by right, we should get a 4th fish but Hunny wasn't a fan of steamed fish and he shared the fish with me. The fish comes in many sizes but my Hunny's sister insisted on the 400g one. She made a good choice.

It took a good hour for our dishes to arrive as apparently, the fishes are only slaughtered when we place an order. By the time our dishes arrived, the restaurant was fully seated with a waiting queue outside!

The steamed fish was delicious. There was no fishy or muddy taste to the fish. The ginger and soy sauce based topping was perfect and the fish was steamed till just right.

After eating this fish, my tummy felt so nice, warm and cozy. Is it worth the wait? Yes, it is! The bill came up to about RM60 plus which was ok as we had other dishes too.

Singapore Fine Dining Part 2 - Kuriya

We had fine dining Japanese at Kuriya Restaurant in Singapore priced at SGD$150++ per pax. It was my 1st time eating so many dishes at a go.

This is our menu

I enjoyed the sea urchin but not so much on the jelly part...

The sashimi was average and I have tasted better at Kinpachi and Aoyama The Green Room...

The tuna belly was delicious but the seaweed soaked in vinegary sauce was another story...

The Fugu (puffer fish) and vege tempura was delicious...although a lil oily...

The Gindara (cod fish)...hrmmm..I prefer my cod fish steamed...

This is another of my favorite dishes...I love the beancurd skin wrapped thingy and the smoked duck breast..

By the time this was served, I was too stuffed to eat it eventhough they came with my favorite Ikura...awwww...

Delicious Japanese Seasonal Fruits. They were so yummy and the waitress was so kind to accomodate my wishes of wanting to capture the un-cut fruits. The Muskmelon cost around SGD120, the apple cost around SGD20!

It was a good meal overall :)

Singapore Fine Dining Part 1 - Yan Ting @ St Regis Hotel

I attended the Paramount Dreamworks Asia Pacific Studio last July and I was so lucky in staying in St Regis Hotel, a 5 Star rated hotel, located at the beginning of Orchard Road. The food picked by my SG Marketing Manager was fantastic.

We had fine dining lunch at Yan Ting in St Regis Hotel. Here is our menu for lunch.

The soup in my opinion wasn't clear enough and had a sour after taste due to the pear in it. The koreans seated in my table were not used to the taste.

The 2nd dish was tasty.

The soft shelled crab was light and delicious and MUST be eaten hot or you'd get an oily mass...the crabs were fresh and the flesh was sweet :)

I wished the cod fish was just steamed plainly...the honey glaze totally overpowered the rich taste of the cod...

This dish looked good but it was a lil tasteless...

Dessert was cool and refreshing but I didn't taste too much as I was rushing for a movie preview.

Next up...Kuriya Dinner

Ratha Curry House @ Raub, Pahang

We could not find any Chinese restaurant and we settled down for Raub's most famous restaurant which is Ratha Curry House. Our bill per person came up rather reasonable at RM12 per person inclusive of drinks.

A healthy dose of cucumber salad

Fresh Water Prawns Curry

Curry Cuttlefish

Fried Chicken

My favourite fish head curry...really yummy and no fishy after taste...

My verdict is this restaurant is worth visiting :)

Tofu Making Factory at Raub, Pahang

We headed off to the famous beancurd factory not too far away from the Sempalit Peanut Factory. The owner is so friendly and accomodating. He has his own portable microphone and was explaining on how Tau-Poks are made. However, when we arrived at 11am, we missed out on the making of Tau-Poks otherwise known as deep fried tofu cubes.

This is the final part. The compressed tofu slab is divided into half using a fishing string and then using a ruler and a sharp knife, the tofu are cut into cubes.

The cubes are then put into the deep fryer and fried till light and golden brown. The oil is changed daily and the owner boasted that his taupoks are very yummy, doesn't have the rancid smell like other taupoks and is full of tofu unlike some other taupoks which are hollow on the inside. I totally agree with him. His taupoks are very very delicious! I could even just eat them on its own without any sauces!

Before frying and after frying...

The owner only uses imported Canadian soybeans as these beans are larger and gives a richer flavor to his soy products.

Next up, the owner demonstrates the making of Tau-Kwa or also known as compressed beancurd or hard tofu.

The beans are soaked overnight, then grinded and the milk is extracted from the crushed beans. Next, the soya bean milk is boiled over a low fire and then a coagulant is added to the soya milk. The owner then prepares the tofu tray. Each square mould carries the same square shape of 7 x 7 = 49 squares. A piece of muslin cloth is put over it and gently pushed down to fit through the squares and act as a place to hold the soon to be poured in tofu curd in. Each cloth must then be wet in order to enable easy unmoulding of the hard tofu later on.

Next, He switches off the fire and the soya milk starts to solidify. He will scoop off the bubble filled top layer of the coagulated baencurd. After that, he starts scooping the tau-fu-fah (beancurd jelly) like mixture into the wooden tray. Once the tray is filled up, the owner folds the muslin cloth over and covers with a wooden cover and is then placed onto the compress machine. Once the trays piles up, it is then compressed and all excessive liquid gets drained out. After 20 minutes, the tau-kwa is ready. The cloth is removed and the taukwa is sliced into squares and ready for sale.

This is our group photo taken with the owner in front of his factory (cottage industry).

2 vans plus 1 car worth of people~~~~