fujimoto-san is the the udon expert collaborator behind the inception of ori-udon, what transpired after my meal at the former was inevitable - i had to try the original. fujimoto's very own sanuki udon shack in taman desa. the petite noodles shack unpretentious. despite the simplicity of the decor, it breathed japanese - with the use of dark wooden panel that arched the entrance. mostly alfresco dining while the other half of the dining space inside was entertained by the open kitchen. sticking to their basics and the simplistic approach thus far, their menu was similarly contained within a single page menu with a handful of udon choices and kushiage as well as side dishes aplenty.

[#protip] fill out your orders in the two order sheets provided at the table and don't forget table number. oh, cash ONLY so be sure to have enough in your wallet before you go on an ordering spree!it didn't take long for all the dishes to make their appearances. i'd say our choices made up a pretty balanced meal! ;)sanuki udon :: house special with egg | hot or cold {rm5}when i can't seem to make up my mind, my fall back plan is to go with their speciality. i mean, it's already in its name AND you can't really go wrong with the soft cooked egg to top it all off! this was more of a basic version of the one i had from ori-udon.starting with a base of a couple of spoonfuls of dashi broth that seasoned the noodles sufficiently, breaking the soft yolk was gratifying as the silky richness embraced the freshly made udon, cooked el dente, it gave a chewy texture with a hint of elasticity. the udon was a slurping goodness that shone in the simplicity of the dish. uncomplicated and the dish made complete sense. no need for extras and is best to be experienced as is. oh it's probably better hot instead of cold.

sanuki udon :: original soup | hot or cold {rm 5}{mh}'s choice seemed to be well received. topped with a handful of vegetables, the same freshly made thick udon that is made out of japanese wheat dough was served with a warm light broth that i guess was dashi but had a bias towards the konbu flavor. it was a comforting bowl of tasty noodles, perfect for the rainy evening.

topping :: kakiage {rm 3}my first introduction to kakiage that i remember was at ori-udon. prepared tempura style, kakiage is a mix of vegetable (perhaps onion, carrot and burdock root), thinly shredded into thickness of match sticks. just ever slightly less greasy than its ori-udon counterpart, it was missing that crispy crunchiness that left me rather unsatisfied. although subtle different between the two, ori-udon had the ratio of vegetables mix that better suited my taste buds with a more prominent natural sweetness of the roosts and onions.

kushiage :: tori momo | chicken leg meat {rm 2}breaded in panko bread crumbs prior to the deep frying, my first bite had me pause to reassess the flavors of the skewer. while the chicken mea remained moist, the lack of seasoning on on the chicken and the not-as-crispy-as-i'd-hope panko breading compelled me to slather a generous amount of the delicious sauce which had the much needed punch from the japanese yellow mustard, which i loved. there was something amiss about the tori momo kushiage that we couldn't quite put our finger on and was staring at some tables that ordered the karaage which seemed to suggest a better feedback from the clean plates. *nods subtly* yeah, we were sorta wishing that we had ordered that instead.

one word that resonates the being of sanuki udon is simplicity - but definitely in an optimistic way, allowing the basic and clean flavors that highlight the essence of the dishes although a couple of tweaks in the execution would probably be good. thus, proceed with a simple expectation and you may be greeted with a pleasant surprise, especially with the very reasonable price tags, to boot.

so when someone at work recommended marutama ra-men {まる玉 らーめん}, which is one of his top favorites for ramen places (btw, his other half is japanese), i was intrigued but i wasn't sure what to expect of it. after the popular ramen trend took the local food scene by storm a couple of years ago, marutama stood out from the rest of the porcine-based counterparts by being the pioneer of chicken soup for ramen in japan. nestled in a hidden corner on the first floor of fahrenheit 88 mall in bukit bintang, the petite noodle joint mimicked the simplistic japanese decor of its sister franchises in japan, indonesia, thailand and hong kong. it took a bolder approach with the focus walls painted in my favorite hue of red that contrasted yet complimented the other grey and white walls as well as dark & light brown furniture. as the sun set, the last of the evening sunlight streamed in through the ceiling-high windows that faces the back roads of bukit bintang.the compact menu was filled with the choices in the combination of either spicy/non-spicy broth and toppings of chashu, pork belly or ajitsuke tamago. in fact, if you're feeling hungry, why not all three? or you can even order the toppings (or their other offerings) as a side to be shared with others if variety is what you're looking for.

ajitsuke tamago ra-men | chicken soup ra-men with a slice of roast pork, seaweed, spring onion and a seasoned egg (choice spicy or non spicy) (rm 21) as much as i love spicy versions, the best way to savor the nuances and notes in its stock will be in its most natural and basic version of the non-spicy.being the only diner at the restaurant meant that the bowl of goodness got to me really quickly. the broth was warm and i inhaled its fragrance when i tasted my first sip. as the warm soup trickled down my throat, it sung a couple of the same notes as my favorite tonkotsu broth but on a milder, subtler tune. the stock almost had the similar sticky lipped richness and light creaminess in a flavorful disposition.. a lighter version, if you will but seasoned just nicely. the soup is cooked for five hours daily over high heat using the freshest ingredients and that it takes one whole chicken to make two bowls of soup to achieve that level of flavor intensity. plus, marutama boasts of no added preservatives nor msg.the handmade noodles were fresh as it was coated lovingly by the thick broth. i've always liked my ramen's texture to be cooked el dente for that firm, springy bite with each chew but this was slightly overdone, thus making it a little softer than i'd like.one of my favorite ingredients in the bowl has got to be the understated and unassuming imported river bed seaweed from japan that gave another layer of flavor that somewhat cut through the richness of the stock. i would call it the secret (although not-that-secret) ingredient that made this bowl of noodles whole.the slice of roast pork loin with its great lean to fat ratio was cooked to its tenderly satisfying texture. flavor-wise, pretty good but it didn't stand out as memorable.and finally, a must have with every bowl of japanese ramen -- the ajitsuke tamago. very mild flavors of soy and mirin infused into the marinated soft boiled egg, done using almost textbook perfect techniques (although i've definitely tasted better ones). as i pierced the egg with my chopsticks to split it open, the runny yolk streamed some of its golden richness into the stock to accentuate the flavors.don't miss out on the fried garlic flakes on the table and you can even have a second experience with that same bowl of ramen with the addition of their signature condiment. perhaps first half without and the second half with. ;)the fried garlic flakes gave a slight earthy, sweetness mingled with a bitter undertone from the garlic itself to give a more robust punch of flavor with the occasional crunch of the fried flakes. don't forget to try it for yourself to figure out if you prefer it with or without.

[#protip] while you can't add more stock, you can always have an additional order of ramen (rm 3) if you would like extras to slurp up all that chicken stock with.

oh, and if you are wondering whether the green tea is refillable, it's a yes ;)

well, NYC's pizza is so well known that it is simply called by its namesake - new york-style pizza.so it was pretty weird but exciting when i had my first slice of new york-style pizza at mikey's original new york pizza that opened in telawi, bangsar a few months ago. the head pizza chef behind this initiative is chef andrew bellucci who is intensely passionate about the pie!enveloped by the exposed red brick walls, which were adorned by framed playbills and paraphernalia of the city that never sleeps, the decor was made complete by the chess floor tiles which were accentuated by the dark furniture including the high counter dining table that lined one of the walls.the semi-open kitchen that was separated by the glass display of the many big round discs of pizzas, occasionally became the stage for the kitchen staff - he tossed the pie dough up high as it is spun into the right thickness before being slathered with sauce and finally garnished with familiar toppings of cheese and meat. nine different pizza pies make up the menu with a selection of waffle fries named after parts of new york city along side the popular boneless buffalo chicken wings and hot heroes (sandwiches).[#protip] order and payment is made at the counter and they offer several upgrades with the purchase of pizza slices/hot heroes. you will be given a number in the form of a street sign of famed streets of the city to receive your order at the table.

pizzas :: classic new york pizza | this is the pizza that made new york famous. or is it the other way around? either way, our classic pie is the perfect blend of mozzarella cheese melted over our fresh tomato sauce, with a little bit of olive oil and finished at the end with a generous portion of grated grana padano cheese. fuggedaboutit! (rm8.88 per slice / rm59.88 for 18" pie)what better way than to have my first with the most famed - the classic new york pizza? it had all the essences that make a pizza - the pie crust, tomato sauce and abundance of cheese. the description pretty much says it all. it was also my first introduction to grana padano cheese and it donned similar sharp flavors as its counterpart, the parmigiano reggiano.the details: fold-able and maleable thin crust - the way it should be with some chewiness. good sharpness from the grana padano and the basic tomato sauce which i wished had some herbs to elevate its flavors to compliment the sprinkle of julienned fresh basil leaves. one thing i was hoping for was more of a pulling of the melted mozzarella cheese as i took bites for that satisfying cheesiness. overall, it had the foundation of a good pizza, which thankfully wasn't too greasy but there was definitely room for improvement.


waffle fries :: staten island | our seasoned waffle fries served with mikey's four signature sauces : blue cheese, rich brown gravy, smoked chili mayo and traditional heinz ketchup (rm 10.88)*step right up and pick your upgrade!*

- well, i did and picked what is behind door of upgrade #1: the waffle fries and a soft drink (it just gotta be coke) to make it all a complete pizza experience for an additional rm12.

i love waffle fries - like a lot. as long as it is done right.

this one was almost there. seasoned generously, the fries were slightly lacking in the crispy exterior department but was soft and fluffy inside - perfectly cooked through criss cross potato slices. if only the execution of the exterior matched the interior..the fun part was picking out which sauce was the flavor of the minute ;) to rank them based on preference would churn out the list to be: hearty and savory thickened gravy, the suprisingly well-balanced but mildly pungent blue cheese sauce, the tangy heinz ketchup (classic pairing) and finally the chili mayo which jolted me with its spicy kick that overpowered the potatoes.

boneless buffalo chicken wings | breaded, boneless wings are deep-fried and then coated with mikey's signature buffalo sauce and served with our house-made blue cheese dipping sauce, celery and carrots (rm 12.88){ ds } opted for upgrade #2 that bought her to a drink and a basket of boneless wings for an extra rm13. breaded with panko breadcrumbs to seal in the moisture of the chicken when deep fried, they were then doused in the slightly spicy and tangy (the hot sauce vinegar-y kind - think tabasco) buffalo sauce. one of the tastier buffalo sauces i've had here in malaysia.the bite-sized chicken pieces were - well, some were hits and some were misses - one of the two pieces that i've tried were slightly overdone and borderline dry. it was greasy which became very filling after more than a few pieces. however, it was compensated by the blue cheese dipping sauce.

the dipping sauce had bits of blue cheese running through it, which was delicious with the celery and carrot sticks and most certainly worked as the perfect pairing to the tangy buffalo sauce with its creamy, saltiness that ends with a subtle hint of bitterness. it even surprised me that i loved this blue cheese dipping sauce....

....i think it might be the start of something new ;)mikey's original new york pizza offers a lot of heart in its food offerings. a tasty attempt from chef andrew bellucci in bringing a piece of american favorite to the local food scene but some tweaking to get it perfect, although it already won half the battle with the use of quality ingredients; that also explains the slightly hefty price tag. so, it's worth giving it a shot while you are in the neighborhood and perhaps fold a slice to taste a piece of that new york charming culture here at mikey's.

for the full entry and more photos: it can be found at http://sians.blogspot.com/2014/09/mikeys-original-new-york-pizza.html

"beloved thai dish --
a secret ingredient;
boat noodles, it's called"

boat noodles has sailed from the 'land of smiles' and landed at kuala lumpur since earlier this year. about a month ago, {jl} asked me to check out a new boat noodles that his friend opened in kuchai lama -- the kuay tiew reua boat noodles.i am a stranger to boat noodles prior to the first of of its kind that opened in damansara perdana, bringing that thai love that originated from the days when the kingdom's capitol was ayutthaya and the country was still connected by canals. ก๋วยเตี๋ยวเรือ or guai dtiaw rua is a classic thai cuisine where the boats pulled up to the shore to serve soup to people who savored them on the banks of the canal. on present day, this beloved warm bowls of comforting noodles are also sold at urban floating markets. resonating its rich history of origin, the richness of the broth is attributed to the addition of a (or perhaps, not-so-) secret ingredient.kuay tiew reua boat noodles is a petite shop nestled in the commercial row in kuchai entrepreneur's park. its decor was oddly reminiscent of the local food shops that i had seen or eaten at during my visits to thailand -- minimal decoration on the orange walls that contrasted the monochrome tables and chairs. you can find the cook in action as he dished out petite bowls and bowls of noodles in the open kitchen at the back of the shop.despite the rainy evening, the queue outside the door was not surprising. after waiting in line for about 5-10 minutes as we were willing for our turn to come by very soon, much to our horror and disbelief, a staff placed a 'sold out' sign at the entrance! i almost over-reacted! >.< before they explained that they were still accommodating those who were already in line. phew, that was close!the menu was simple: there is a total of six noodle options. soup or dry versions where you can pick your options of noodles: thai rice noodles, vermicelli or glass noodles. not knowing how many bowls would take to satiate the hunger without stuffing ourselves silly, we started with five bowls each.a few things: closed on mondays, it's cash only, no take away's, crispy pork rinds for extra texture are sold at the counter and waiting is inevitable. because it sure felt that our waiting moved from the queue at the entrance to the tables -- it took a pretty long time before the many bowls of noodles finally invaded our table.with all the usual thai fixin's, it was customary to enhance the flavor of the noodles with the addition sugar, fish sauce, or the variations of chilli condiments - spicy chili oil, toasted chili flakes, spicy green chili in vinegar. or you can even combine them all in a ratio if are a daredevil of all things spicy. in other words, you can customize the noodles till your taste bud's content!between the soup and the dry versions, my vote of preference goes to the former. its stock was (here it is, the secret ingredient!) porcine blood-thickened giving it a nice depth and thin richness as its savoriness danced with the mild fragrance of the spices. it reminded me of vietnamese pho but with a very subtle hint of complexity. its mildness of flavor was probably to accommodate the addition of fixin's if you like it spicier, sweeter or saltier. the delightful pork meatball was moist and most of the pork slices were succulent. the fried garlic was a brilliant inclusion to bring another dimension to the flavor profile. the dry version was less inspiring since it didn't quite possess that familiar thai flavors distinction.overall, this bowl of noodles was pretty tasty and the condiments are a must. i think i found my favorite combination of all varieties that we've tried: thai rice noodles in soup, a dash of fish sauce and a spoonful of vinegar-y chopped green chilies -- savory, vaguely sour and spicy. as we were working on our fourth bowl, we begun to think that five bowls per person were maybe one bowl too many. each portion was surprisingly filling although it looked deceivingly small. i had to admit that the long wait harbored some frustration that somewhat put a dent into the whole experience.although i've never tried the boat noodles before in its country of origin, this pretty tasty offering from kuey tiaw reua boat noodles prepared by a thai local was enough to convince me to be on the look out for this beloved canal street food the next time i go on vacation to bangkok. just be prepared to do some waiting since crowds are probably steadily flocking towards these boat noodles as the novelty still runs high.for full post and photos you can check it out at: http://sians.blogspot.com/2014/08/kuay-tiew-reua-boat-noodles.html

this plate of awesomeness deserved its own entry. it's been around since nov 2o13 but it was only about 8 months later that i stumbled upon this brunch delight on my instagram feed.

it was an immediate reaction. waffles always catch my attention effortlessly and the rest was history. i knew i had to a piece of it and quickly. thus, off i went to standing theory in ss2 that very weekend.all for this must-have dish: THE b.b.c. waffle.


we reached the cafe that was situated within a commercial row in the midst of the housing area and finding a parking space was a little challenging since parking was so limited and the road was narrow.the decor took on an affinity towards industrial minimalist with a splash of red punctuating the grey walls. similarly, the collection of mismatched tables, stools and chairs seemed to echo the theme with some injection of colors and finally finished with exposed bulb lamp to complete the story. i kinda adore the blackboard art on the menu behind the counter as well as the signs for the restrooms - a personal touchthe petite menu for brunch/ lunch (11 am - 4:3opm) was limited and all four items were unrelated and from different regions.my first impression, this cafe has the case of identity crisis. however, on the flip side, it offers enough variation and perhaps they only serve food that they are proud to have their reputation pegged onto - as they have admitted on their facebook page.

i think it took me longer to decide on the drink since the food was decided even before i got here. lol. btw, orders and payment are at the counter, cash only [#protip] but the food & drinks will be served at your table. glasses of plain water - self service at the counter, please.

drinks all day -- tea/chocolate :: earl grey | (rm 7)standing theory serves ronnefeldt tea which is founded in frankfurt by its namesake and it has been served in premium hotels and gourmet restaurants all around the world. {owy} seemed to enjoy the brew.

drinks all day -- white :: cappuccino | (rm 1o)their coffee menu offers flat white and cappuccino but no latte. however, the layer of coffee foam suggested this cup was more akin to a latte instead of cappucino. a lovely presentation with the coffee art and tiny cookie on the side. a decent cuppa joe but not as smooth and had a borderline over-brewed bitterness end note on the tongue.

lunch :: b.b.c. waffles | waffles, smoked bacon, banana, fat baby cornflake ice cream + gula melaka syrup (rm 16)

this was the classic case of savory + sweet combination, which is probably one of my favorite-est flavor profile.b.b.c.= bacon. banana, cornflakes ice cream.

say whattttttt?

what intrigued me more than the combination of the ice cream, waffles and bacon was the cornflakes ice cream. and the fact that it bore the name fat baby ice cream.

fat baby ice cream lovingly describes their cornflakes flavor as ::"we’ve all done it, soaked our cornflakes in the milk to get that slightly smoky milk flavour – that flavor is, what we believe, the best bit of eating cereal in the morning. This ice cream captures that and we’ve even added clusters of cornflakes caramelised with honey to boot. Truly a breakfast of champions in our books!"

how i see it, this dish could do no wrong. it has already won half the battle even before i tasted it with its main elements√ bacon {my motto: everything is better with bacon.}
√ waffle {well, it is my current obsession.}
√ ice cream {and a breakfast for champions one at that. 'fat baby' says so.}
√ banana { add something healthy to make us feel better}

first bite : yummmmm.. i smiled. *pause*
such satisfaction.the flavors of warm, smoky and savory, crispy bacon contrasted harmoniously with the cold creamy, slightly sweetened milk flavored ice cream with a the soft banana forked with waffle that absorbed some of the rounded sweetness of the palm sugar syrup. what made the dish special was fat baby's cornflakes ice cream which was as promised and i was pleasantly surprised with the occasional cornflakes that remained crunchy. it was reminiscent of frosted flakes in very cold milk.

i loved the bbc waffle despite the waffles itself was overcooked where its texture was crispy all the way through with burnt edges where i was hoping more of an airy inside encased by crispy shell. (fix this pleaseeeee!) it also made me wonder if the dish could be elevated with the banana caramelized.i have to admit that i am very biased towards savory + sweet combinations especially when it involves bacon and waffles. the b.b.c. waffle at the standing theory has clinched a spot on my favorite brunch food list and i can't wait to go back to have seconds. so i guess it doesn't matter if their menu only limited to four dishes for lunch cos i will always go back for the chosen one.

disclaimer this is written based on personal experience and opinion. experiences and taste buds may vary for others.

more photos and full entry can be found at :: http://sians.blogspot.com/2014/07/bbc-waffles-standing-theory.html