Bak Kut Teh shops in Kuala Lumpur of late are going thru business transformation. They are involving into full fledge restaurant that not only serves Bak Kut Teh but some other specialty food like Steam Fish Head and other complimentary food to this famous dish. This is due to the changing taste of KL’ites which prefers to have varieties of dishes rather than just one or 2 dish for their meals.One such restaurant that is undergoing this kind of transformation is Yu Yi Bak Kut Teh Restaurant located at 53-6, Jalan Barat, Off Jalan Imbi, Bukit Bintang, 55100 Kuala Lumpur. We were invited to sample out some of these specialty dishes. The night started with the first dish which is their Long Bean Rice, you don’t really get to savour this kind of rice in many places as some shops sells the Yam Rice. I had the opportunity to try this a couple of weeks ago at their branch shop in Jalan Kuching, but here in Jalan Imbi, the fragrant of the dried shrimp was perfectly blended with the long bean and rice.

The taste was mesmerising and you cannot help but go for a second helping. Like the saying goes, you can even eat it on its own. You have to go early in the morning to have this rice as it is a hot item and sells very fast.Next we have signature Bak Kut Teh in Clay Pot. KL Bak Kut Teh is very different from the Klang version. It is normally serves as a clear broth and strong herbal taste which is what you get. The spare rib used to cook this Bak Kut Teh was, very bouncy and tender. Well, Yu Yi had been around from more than 30 years, since their humble beginning in Old Klang Road. The flavour does not change much as they have preserved the cooking style and ingredients used throughout these years.Next we had the Hakka Yong Tau Foo. I tried the bitter gourd and on my first bite, I would say that the fish they had used as stuffing was very good and with the right mixture of pork, this makes a good Hakka Yong Tau Foo, Although each piece is at RM1.60 per piece, it is value for money as the filling was quite filled up. The Fried bean curd skin is a little short of expectation though.For the vegetable dish, we had the Kangkong (Water Spinach) & Belacan Stir-fry. Taste wise, the belacan was very flavourfully mixed with the Water Spinach. The vegetable was still tangy but the chef had used a little too much of sugar, which makes this dish a little sweet, which should not be the case.As mention, many of Bak Kut Teh shops sell Steamed Fish Head too. Here we had the Steamed Fish Head with Minced Ginger. I am very fond of Steamed Soong (Grass Carp) Fish Head. One of the biggest problems with serving this Soong Fish head is the smell of the mud in the fish. Here, the chef using a unique method (he did not want to tell us how he did it) have successfully overcome this fishy smell and therefore we are able to enjoy this dish which the fish head was very smooth and the flesh was bouncy too.On a rainy and cold night, the next dish Pork Stomach in Pepper Soup will make your tummy relieved. Normally in other shops, the pepper used is not very strong but here at Yu Yi, your first slurps, will have your senses awaken. For me, it is a tad too strong. According to the chef, the extra strong taste is not due to the use of extra pepper corns put into it but rather than the quality of the pepper corns that are used by the chef in Yu Yi.Another one of their signature dish is Yu Yi’s Signature Pot. The chef uses garlic soup which is prepared upon pre-ordering. For regular customers, they will usually called in and order this dish in advance as it will required about 40 minutes to prepare. He uses whole garlic and when you eat this garlic, it is very soft and silky too. The broth was very clear and garlicky. “Drunken” Chicken in Huangjiu (Yellow Wine) is a dish served to women during maternity. This is yet another tummy warming dish. In this restaurant the wine used is a combination of Huang jiu and Hsiao Heng Wine. They do not add any water to cook this, 100% wine is used. So, if you like Chinese wine dishes, this dish will stir you up. We had the opportunity to sample another creative dish by the restaurant which is called Stirred Fried Black Pepper Neck Meat. If you had been to Thai restaurant, neck meat is one of the choice meats used to BBQ. Here the chef had thinly sliced the meat which had layers of fats and meats and then stirred fried with black pepper. The result, the meat was succulent and it blended very well with the black peppers.

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com

There are not many restaurants that serve Halal Chinese Food in the Klang Valley. One such restaurant that we have discovered is Dong Yi Shun located at C-G-06, Ground Floor, Dataran Glomac, Jalan SS6/5B, Kelana Jaya, Petaling Jaya, 47301 Selangor. This is indeed good news for Muslim who would like to taste Chinese food cooked by Chinese Muslim chef. We had the opportunity to try out some of the specialities in this restaurant.The first dish we had was the Golden Empress Fragrant Fish. The Garoupa fish is coated with flour seasoning, is deep fried and topped up with a sweet and sour sauce. The sauce serves here is a little different as it has a tinge of spiciness added into it. Perfect combination with white rice.Next, was the spicy chicken, here again the chicken is fried and cooked with the spices. It is a little spicier for me and the chicken is a little over fried. Another one of those dishes you can eat as a snack food taken with some really cold drinks.Another snack food that we sample that night was the Spicy Sliced Potato, as the name suggest, it was really, really spicy. It quite difficult to eat as a snack and only white rice saved the day.The next dish, we sample was supposed to be Zi Ran Lamb, but unfortunately the Lamb was sold out and we had the settle for Zi Ran Beef instead. This dish is really spicy and you have to really love hot stuff to enjoy this dish. The condiments used are very strong and the beef mixed well with it. Best served with rice or eat as a snack.Next we sample the dumpling dishes. First on the table is the Xiao Long Bao, since this is a Muslim restaurant, the key ingredient used is the beef filling. For me after taking and sampling so many Xiao Long Bao, the one serves here lack the oomph in that the skin were a little too hard, and they were not enough soup base in the filling. Normally when you sample this Xiao Long Bao, one is expecting the soup filling to be oozing out on your first bite. It never happened here.

On the filling the beef was a little too hard too, not that smooth probably due to the usage of too much of lean meat.The next dumpling was the Pan Fried Dumpling Chicken, this is slightly better than the earlier Xiao Long Bao, as taste wise it was a little more tasty compared to the earlier dumpling. The bottom part which was pan fried was crisp and nice to bite at. Finally we sampled the Ramen. Ramen in this restaurant is made fresh by the Chef when a customer makes an order. We had the opportunity to have a first hand demo on how he made the Ramen. The first ramen dish was the Beef Ramen, this ramen is served with thinly sliced radish and beef. The dish was very peppery and not as what I have enjoyed from other restaurant. The next ramen was the mushroom ramen, this provided a slightly better soup based and tasted better compared to the beef ramen.The last dish for the night was the Hot and Sour Soup. There are 8 spices used to make this soup. It is somewhat similar to the popular Szechuan Soup which shares the same spiciness and sourish taste.

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com

Doraemon is a very popular cartoon character from Japan. The proprietor of Restaurant D’Dream Café located at 70A, 1st Floor, Jalan SS2/60, Petaling Jaya (North), 47300 have decided to make Doraemon as its main theme. Although the theme is Japanese, this café serves authentic Taiwanese street food. There are more than 800 plus Doraemon collectibles item in the shop but the owner confesses to having more than 3,000 plus collectibles at his home and it has taken him more than 30 years to amaze such a collection from all over the world. He sees this as sharing his passion on this little cartoon character.If you are a fan of Doraemon, this little café is a must visit for you to feast your eyes and your tummy with some Taiwanese street food at the same time.The first dish we sampled that night was the Minced Pork Rice With Doraemon Surimi. According to the owner they used a mixture of special grain rice which tasted a little hard and a little salty but combined with the minced pork it was a nice starter for the night. The next dish served is the Three-cup Phoenix. It is actually a chicken dish cooked with ginger much like Ginger Chicken that a new mother would take during confinement. Of course that version, you would probably use sesame oil to cook it, which is much more flavourful. Normally this dish is served with white rice at this restaurant Our next course was the Red-Braised Beef with Ramen. Although not the best beef ramen that I have tasted I would give this a thumb up as the broth was very flavourful. It would have been better had the chef put in a little bit more meat to goes with the noodle.Snack foods are very popular street food. Popcorn chicken is the first snack food to be served to us. If you have been to Taiwan, then you would be familiar with the crispy fried chicken of Shilin (most popular place for street food). This tasted similar except it is flavoured with a dash of spice and pepper (reddish orange powder). The addition of the basil leaves adds to the fragrant chicken cubes. Nice bite size and easy to eat too.Bean Curd is a very challenging dish to cook. In Taiwan the popular bean curd is, the smelly bean curd “Chow Tau Foo” but unfortunately this is not the type serves here. The bean curd serves is the fried version and added on to it, is the meat topping with gravy. Tasty wise it was quite bland although the bean curd was still quite crisp.The star of the night had to be this dish i.e. the Sweet Potato Fries with Sour Plum Powder. It is a simple dish which was made out of fried sweet potato fries. It was crunchy and was sweet (the chef choosing the right type of sweet potato) and added the sour plum powder which is salty, this dish really raised up your taste bud. Once you start your first fries, it is difficult to stop. It is very addictive.For desert we had the pearl milk tea which is slightly different from those that you get from other tea shop. Here, the tea is very mild and the taste of milk very much stronger.And the last snack food for the night is the Bouncy Golden Sweet Potato Balls. This again is slightly different from other version in that, it is hollow inside i.e. no filling. The outer layer is fried to a hard gluey crust and when you bite, it tends to stick to your teeth – not a very nice feeling though.

If you plan to throw a party for your kid on a Doraemon theme, this is the place to go.

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com

Savaro by FeldaServing local Malaysian food is always very challenging. Here we get so many different places or hangout that serves any of the local favourite specialities. But, sometime it might be tough to get a restaurant where they serves a variety and above average local dishes.At Savaro by Felda which is strategically located at Solaris Dutamas, with a sense of innovation and creative cooking by the chef, you have a new twist to these authentic local kampong foods and a blend of Western delicacies.

It was open barely 3 months ago, the concept was to allow its customer a chance to enjoy these dishes in a pleasant, cosy and relax ambience. Some of the drinks and dishes are not to be found anywhere and is exclusive to the Savaro.I ordered the first in-house specialty which is Savaro Soda (SS) Lime. It is a cold drink which comprise of Strawberry extract mix with Cream Soda and a tinge of Peppermint. When the drink arrive in a tall glass, part of the strawberry extract was still flowing down from the top, making it a pleasant surprise to see the extract flowing down, drop by drop to the bottom.It was a very refreshing combination for a hot afternoon. With the stirrer, you can mix the extract and pinch the fresh peppermint leaves to extract out the mint flavour. Based on your preference, it is entirely up to you on how minty you want your drink to be.

Rating: 3 of 5
FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com

Oxtail SoupThis is another innovative dish. Here the chef, have added some curry into the cooking of this traditional English Oxtail Soup thereby enriching it to be best of both world. With the spices added to it, it marries the authentic Malay version sup ekor flavour to this soup.With a chunk of Australian beef tail which was slow cooked, the aroma and taste of the soup was mesmerising. You can taste the strong stew slowly down the throat as you take sips of this warm soup.Unfortunately, the serving of the soup is not that much. You really have to enjoy every little sip before it is finish.

Rating 4 of 5

FC Hong
Editor of
Best Restaurant To Eat – http://BestRestaurantToEat.blogspot.com