Dim Sum for supper? Well that was what we had just now after our Fellowship meeting. We went to Yong Pin on Jalan Sungai Ujung, near to the junction of Cintra and Kimberley Street. I have not patronised that place for almost 10 years. I can still remember during my teens, me and my friends would go there after our camping trips or after our walk at Gurney Drive. Things has changed and we are all getting older and fatter!

'Mah Tai Ko' or water chestnut cake was my favorite, I even had seconds. The cakes were firm and fluffy on the surface and crunchy on the inside due to the loads of water chestnut slices in them. The taste was light and sweet (not too sweet), and you could still taste the water chestnut scent in them. If you could get the ones with their side slightly crisp, it would bring the feel to another level. Imagine the caramelised crisp sugary surface and the fluffy and crunchy insides!

Deep fried 'Lo Pak Ko' or Reddish Cake, the surface was crisp but the insides were a bit too soft. The taste was average with slight taste of dried shrimps (har mai) and not much of reddish taste. You could skip it if do not fancy this dish.

Then came the 'Siew Mai's or pork meat dumplings, we had two types the normal Siew Mai and the 'Kau Choi' Siew Mai. The tastes were quite traditional, porky, slight sweetness and creamy. The creaminess came from the Siew Mai skin itself. Siew Mais are one of my favourites and a must have for any dim sum meal as you tell the quality of the ingredients especially the pork meat and skill that was put in making it.

Then we had the fish balls, it was told that the fish balls and all the other dim sum and Paus are made in-house. They do not buy from other suppliers. The fish balls were soft and not as firm as those found in other dim sum shops. Taste wise they were not really that tasty, may be because not much MSG used!

We also tried their 'Chu Kyiok Chou' or Vinegar Pork Trotters. The gravy was a bit too sweet for my liking, but the trotters were tender and soft, and the fatty layer were very 'lemak'(creamy). For some of the meat chunks, they were a bit dry to the tongue. Still the home cook version feel and taste better.

Another dish that we order was the 'Keong Ngap Mun Min' or Simmered Noodle with Ginger Duck. The noodles were actually Yee Mee which has that unique taste to it. The Yee Mee was simmered or stewed in the Ginger Duck gravy. Thus, the noodles itself also have the aroma and taste of duck and ginger. The noodles were smooth and rich. It was anything but soggy.

On average, I would give this place:

• 3.5/5 for value (Everything for only RM 27.20, can't complain)
  
• 3.6/5 for taste & texture
  
• 3/5 for service
• 2.9/5 for cleanliness
• 3/5 for atmosphere

GPS Coordinates: to be added!

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Yet another chicken rice review! It seems that we have been posting a number of chicken rice businesses for the past few weeks. What to do?!

It was Sunday, just after Sunday service at around 10:00am and not knowing what to have for breakfast or lunch, we just stopped at the first 'makan' place(eat place) that came to sight. The shop, Restaurant 98 or Big Fat Boy Chicken Rice, is at the junction of Burma Road and Kedah Road. Just next to the future Tune Hotel by Air Asia. This place offers quite a number of dishes from your basic chicken rice to like kiam chai boey, pork knuckle, stew pork, etc.So, don't worry about just having to settle with chicken rice only.

On that sunny Sunday morning, we ordered a plate of roast and poached chicken, char siew(sweet BBQ Pork strips) and chicken intestines.

The poached chicken served were from the breast section, which is my favourite past because it is meaty and less fatty. The breast meat was not too dry or hard to texture and still preserved a hint of chicken scent. Just about average I should say. The roast chicken was similarly average on texture and taste, in fact the serving of the roast chicken was so rationed that an exact review was not possible.

The Char Siew served was nice but slightly too fatty. May be because we did not specify our preferred cut and fat and meat composition. The best is half fats and half meat. The Char Siew brought back Gill's memories of the Char Siew Wantan Mee at Tiong Nam off Jalan Air Itam. The char siew and its drippngs compliment the wantan noodles like bread and butter. Those memorries remain as memories, the stall has stopped roasting their own char siew.

The other dish that we ordered was the chicken intestines. It was crunchy and slightly chewwy, but the taste was not quite right. Or I should say that the chicken intestine were not really well prepare. The intestines had an after tatste of alkelie. Traditionally, the intestine were either washed with 'sai mai sui' (water from washing rice) or flour, which would not have the after taste taste of lie.

After the meal, we still had room to try the Wantan Mee stall just next to the chicken rice stall. We saw many people ordering from that stall, so we were querious. We ordered 1 plate regular dry noodles and 1 bowl of wantan soup, and they only cost us RM 4. Still at a good price! The noodles taste traditional old school type. But the wantans are not that exceptional, it taste more like fish balls to me.

On average, I would give this place:

• 2.8/5 for value9(RM20 or 24 for the portion of chicken, char siew, intestines and rice a bit expensive for 3 head counts, the soup should be free I hope)
  
• 3/5 for taste & texture(the best dish was the char siew but was too fatty for us)
  
• 3/5 for service
• 3/5 for cleanliness
• 3/5 for atmosphere

GPS Coordinates: N5*25'9.1" E100*19'37.9"

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Some few week back, on a Saturday morning! I had sent Gill to meet a website client of ours, as I was not involved so I drove to an old breakfast hunt, Hock Ban Hin Cafe. It is located at the corner of Anson Road and Siam Road. We used to go there for breakfast when my previous company office was still at that vicinity.

Hock Ban Hin Cafe basically serves drinks, soft boil egg, toast and curry puff(if your are early or lucky). Last time the curry puff used to cost around RM 1.00 or RM1.20, I am not sure how much is it now and whether the supplier is still supplying. The curry puff were quite tasty and value for money with egg, potato and chicken meat (which can be seen in chunk). But the main attraction there is the soft boil egg and toasted bread. The white bread is about half an inche thick, toasted on an open flame charcoal stove. It heat from the stove browns and crisps the outer surface of the bread and still leaves the middle slightly soft. The toast is either served with spreaded butter and sugar on the side, or butter and kaya (coconut jam). If you like soft boil egg to go with the toast, theirs ain't bad either. The soft boil is cooked to how you want it, soft and watery, medium and fluffy, or just 80% done. To me it actually depnds on my mood, but my favourite is the 80% done type because of the texture of the white and the yoke. The yoke is still under cooked, the texture is like cream cheese and taste creamy. The soft and watery type is not forte. The medium and fluffy eggs are good for dipping your toast, it tends give some added smooth texture to the crisp toast.

Other than the above mentioned is served at Hock Ban Hin, there is a Wantan Noodle stall run by an old aunty and an Indian Rice stall there. I have not tried the Indian stall because it only opens for lunch. The Wantan Mee stall serves up a very traditional Wantan Mee dry and soup. I will keep this wantan mee for my future blog.

On average, I would give this place:

• 3/5 for value
• 3.5/5 for taste & texture
• 4/5 for service
• 3.8/5 for cleanliness
• 3/5 for atmosphere

GPS Coordinates: N5*24'56.3" E100*19'12.5"۫

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Last Sunday after church we could not decide where to go for breakfast, therefore we went driving around our Heritage zone in Georgetown. It was hard to decide what to eat because there were to many choice and also because we had problem finding a good place to park. Then we came by this corners shop selling Duck Meat Koay Teow Th'ng. We actually drove by this place some weeks ago hoping to try it after Gill's dad said that it was not bad, but no luck. It was always closed for us. This time die-die must try said Gill.

This shop is located at the corner of Lebuh Keng Kwee and Jalan Kangsar. The name of the shop is Kedai Kopi Tong Hoe. The only hawker offering they sell is the Duck Meat Koay Teow Th'ng and drinks. But fear not, you are allowed to order other hawker item from road side stalls located at the vacininity. This shop is open for business from 7:30am to 12:30pm daily except for either Wednesday or Thursday. They also close on the 1st and 15th day of the month on the lunar calender.

For the first meal of the day, we ordered 2 small bowls of KTT, 1 plate of duck meat, 1 plate pig intestines and 1 plate of blench green vege. Guess how much is cost us?

The first thing that we tasted was the soup, it was very lite with a hint of the duck's scent. Remember not to put any soya sauce or chili, or else you would have lost that unique taste. The Koay Teow (flat rice noodle) is smooth and springy, but not as springy like the ones in Ipoh. They quite a compliment to the light soup base. One of condiment item in the KTT, was the meat balls (not the testicles). It taste average and not firm enough. Why I mentioned the pork balls is because it will affect the taste of the soup due to the stronger taste it has.

Then there are the 3 side dishes that we ordered, the duck meat, pig intestines and blench green vegetables. The duck and intestines were served on a bed of plum and crunchy beans sprouts, dressed in light soya and fragrant lard and garlic oil and sprinkle with crispy garlic and pork lard bids. The duck meat was firm and cooked just nice, but it lost its juices because it was cutted too thin. The pig intestine was light, clean, and slightly springy. The blench vege was crunchy and sweet. It was dressed in the same dressing as the the duck meat and pork intestine.

If you are not fond of the taste burnt garlic, you could ask them leave out the garlic. May be before you decide, just snoop around to see how the garlic was that day.

On average, I would give this place:

• 2.8/5 for value (the meal we had cost the two of us RM 12.50)
• 3.5/5 for taste & texture
• 2.9/5 for service ( damn slow, kira koay teow like kira bulu. We waited at least 10-15 minutes to be served 3 tables but less then 12 pax...gee. There were 3 persons working, one prepare the koay teow, one choped the duck and one do the serving )
• 3/5 for cleanliness
• 3/5 for atmosphere

GPS Coordinate: N5*24'59.5" E100*19'53.5"

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Here now, chulia street has added another Chicken / Roast Pork Rice Stall (Siu Lap Fan in conto) member just besides the Air Asia Office and but don't be confused, this is definitely not Goh Chew Kee Chicken Rice (吴绍泽) but they are neighbourhood.

Ching Tien Roast Chicken / Pork Rice (青天) & Goh Chew Kee Chicken Rice (吴绍泽) are the most famous along the road for many years.....but, i never try Ching Tien before due to the long que for most of the time! and Goh Chew Kee surely will not be my choice! famous doesn't mean good...well, leave it to you to find out......heeee

Anyway, my uncle who is working in town's hostel, introduced this newly opened Long Jiang Chicken & Roast Pork Rice to us, and mentioned about their big portion of Kiam Chai Boey been served without any charges and the chicken is good too. So, we decided to make our way to this yummy chicken on last 2 week, Saturday around 11am near to 12pm.


see the picture? Airasia office is just right to the next door. We were just wonder why just have few table having lunch inside the Long Jiang coffee shop but Goh Chew Kee has already crowded with "Fans".

Anyway, since we were there to try my uncle's recommendation, so we have ordered a plate of Roast & Boiled Chicken, Chicken Gizzards and Char Siew for 2. We didn't order any Roast Pork is because it looks dried.

A plate of Oil Rice with hint of chicken broth flavour (original chicken broth not MSG), not salty & heavy, it goes well with chicken...

Rating: 3.5/5

Smooth and Tasty Boiled Chicken
Actually we have ordered both boiled & roast chicken but ended up just 2 pcs of roast chicken has been given....haaa. some how the roasted chicken was slightly dried and taste just normal, so we didn't bother it much. And comes to the boiled chicken, the meat was pretty tender and smooth, and the skin can easily dissolved in your mouth! wonderful.
Rating: 4/5


Chicken Gizzards, kinda small in size, but very springy. The soy sauce on the plate was pretty appetising, it taste different compare with chicken sauce. tiny drops of chili would goes well with gizzards.
Rating: 3.8/5

wah...thinly slice of Char Siew and the meat evenly surrounded by lark....OMG. I believed they chosen the correct part of meat but unfortunately it was over flavour. Too sweet and the meat was cutted too thin, can't really taste the meat but just the glace sauce only.....gee, really wasted.
Rating: 3/5

Kiam Chai Boey

Their worker is friendly and good in service, after seeing our soup has gone fast, they automatically "top up" another half a bowl of soup for us. not just only soup, but alot of vegetable and some meat too. Well, to be honest, their soup is too sour for our taste bud, end up we left the whole bowl there...wasted....

Rating: 3/5

After we finished up all the items above, we ordered another plate of boiled chicken, gizzards & rice again! haha...really bad eating habit nowadays.

while we were enjoying our lunch, the tar pau crowd has come in a sudden, means they have their fans too. Probably is just because of newly opened so would not have much people knows about them. After chatting with the worker, he saids the boiled chicken was prepared by himself, but those roasted chicken, pork, and char siew were took from supplier. And he told us, he sells Ipoh Taugeh Chicken in the same Kopitiam at night. So, we might have to visit them again at some other night...

On average, I would give this place:

3.3/5 for value
3.8/5 for taste & texture
4/5 for service
4/5 for cleanliness
3.5/5 for atmosphere

Posted by gill