PasanKia

I know ikopi from magazine, it has been around for year but never been before. Since I was hanging around in Petaling Street area, so I took the opportunity to visit ikopi.

The people here really know coffee, you chat with them on coffee beans, grinding, water quality till brewing method, they are really serious about coffee business, I like it.

Their pricing is slightly expensive than Starbucks, however they really listen to what a customer want and help you to choose the specific beans by your preference.







This is what my colleague has ordered. Ice Drip Coffee (RM12). The coffee is brew by ice-drip coffee maker, very sophisticated method. It took 6 hours to brew the coffee therefore it must prepared 2 or 3 days earlier and store in the refrigerator before serving.

For myself, I prefer something not extreme strong, preferable with fruity or flowery taste, non spicy kind. So the baristas recommend Ethiopian Yirgacheffe beans, and it's great. My coffee is prepared with syphon coffee maker.

IKOPI ENTERPRISE
No. 6, 1st Floor Jln Panggong,
50000 K.L
Tel: 603-2078 7328

Update 25/2/2006, click on map for exact location









Technorati Tags: ikopi

This is an unhealthy post, you may feel awful if you have high cholesterol. :p

We had our late dinner yesterday at Lien Bee @ Petaling Street. Lien Bee has been around for 60 years, the current chef is the third generation, the uncle looks young though.

Lien Bee offers authentic KL Hokkien Mee. KL Hokkien Mee is slightly different from Klang Hokkien Mee, Klang Kokkien Mee tends to wet and KL are dry, anyway the ingredients are same. I heard Hokkien Mee is originated from Petaling Street, not sure which one is the originator. Hokkien Mee in Klang valley are thick yellow noodles fried in thick dark soy sauce, together with porks, prawns/squids, fish fillet/fish cakes, vegetables, pork livers and deep fried lard. A key for good Hokkien Mee charcoal, good one must cooked over fiery charcoal stoves!





Sorry uncle, I must say your Hokkien Mee doesn't taste good! You have the right "kitchen" setting, you put the right ingediants, you have the right skills, you just need to improve in seasoning! I can't tell the exact, some taste is just missing from what a good Hokkien Mee should have.

Name: Lien Bee Hokkien Mee
Age: 60
Address: Jalan Tun Tan Cheng Lok (opposite of Eon Bank)
Business Hour: 4:30pm ~ 11:30pm (close on Tuesday)


*Disclaimer: Tasting is very individual preference, it's fine if you do not agree on my comments above.

I had my late dinner at Pizza vs Satay at USJ 9 yesterday night after my regular workout at FF @ Menara Summit. You know, when I first seen this restaurant, I was laughing.. what an odd name the restaurant has, "Pizza vs Satay"?? Eating pizza with satay? or Satay Pizza? whatever.. never bother to step into this restaurant at that time.

What make me step into Pizza vs Satay yesterday then? I read some reviews saying their Nasi Lemak probably is one of the best in town! This statement is convincing enuff to pay them a visit.

You can see a lot of media has reviewed Pizza vs Satay, they frame up all the reviews from newspaper and magazine and hang on one side of the wall, I snap some of it:
Almost all the major English and Malay newspaper/magazine's food review column is on the wall, including The Star, The Edge, Berita Harian, Malay Mail, Flavours, Day & Night.. and many more. Most of the reviews talk about their nasi Lemak, due to all these, I have very high expectation to Pizza vs Satay.

This is what we have ordered:



The Nasi Lemak sambal is slightly sweet, not very hot. Sambal Sotong and Rendang Ayam just normal; The rice is cooked with coconut milk, but the taste was not strong enough.

Chicken Stay, unlike satay from other places, you hardly spot any fat from the satay. The taste is ok, the kuah is average. I must say, Hj. Samuri Satay Kajang is serving better Satay than this.

Most probably I won't return to Pizza vs. Stay again. Not sure is my tastebuds different from those professional food reviewer? Or because I arrived late (~10pm) and they were not keen in serving me..

AJ Hackett has brought the ultimate bungy experience, G-FORCE X ("reverse bungy") to town, perhaps it's the hottest ride at the moment. I've experience it with SC on Saturday afternoon, weather was pretty hot (around 36°C), there wasn't any other customer at that moment and due to that, the crews were too free so they offered me for shooting following vidoe clips :p

If I can use one word to describe the experience, then it would be "Syok!"
If I can use two words to describe the exprience, then must be "Damn expensive!". It cost us RM120 for the 30 seconds of ride!

According to The Star: "The G Force X is the highest reverse bungy facility in Asia." I doubt it indeed, the G Froce X doesn't shot as high as I thought. It claim to be the highest maybe due to it's located at Bukit Nanas, the same location where KL Tower located. We get to see the KL scenes when we shot to the top.

Technorati Tags: G Force X + Reverse Bungy

Friday after work, colleagues and I went to Bangkok Jam Thai @ Low Yat for dinner. Bangkok Jam is TY's favorite Thai restaurant, since he is so familiar with this place so he is volunteer to order the foods. This is what we had:

This is the first time I dine in Bangkok Jam. I must say I like the food, TY make the right recommendation! The only complain I have is serving size too small.. as you can see from the photos..


Technorati Tags: Bangkok Jam

When talk about Xiao Long Bao (Shanghai Steamed Pork Dumpling, 小籠包), the name Din Tai Fung must come to people's mind. Din Tai Fung is originated from Taiwan and today, they have opened up branches in USA, China, Japan, Hong Kong, Singapore and Indonesia. Their Xiao Long Bao is superb, no one should doubt about it.

In Malaysia, nice "Xiao Long Bao" only available in Klang Valley in this couple of years. A nice Xiao Long Bao must full of soup in the dumpling, soup and stuffing must be tasty and and dumpling skin must be thin yet flexible enough. The dumpling skin should not break when pickup by chopstick. Traditionally each Xiao Long Bao make of 18 folds.

Most of the places in KL serve normal pork Xiao Long Bao only, it could due to Xiao Long Bao still a new to here. There are more varieties overseas where you can find Xiao Long Bao in pork with crabmeat/crab roe, Xiao Long Bao with pork and shrimp.

I’ve fall in love in first sight with this Xiao Long Bao in 3 or 4 years back at Crystal Jade Singapore (Din Tai Fung haven’t open in SG at that time), till now, I still can’t resist of this little one; I’ve visited Crystal Jade @ Lot 10 for x number of time since they open on May 2005 just because of this little one.

There are other places in Klang Valley serve decent Xiao Long Bao, I listed the names I know by my personal ranking:

1. Shanghai Restaurant at JW Marriot, Bukit Bintang (I don’t go often due to pricy)
2. Crystal Jade at Lot 10, Bukit Bintang
3. Dragon-I at Cititel KL and One Utama PJ
4. Chuai Heng at Jalan Imbi
5. Chef Loong at SS2 (open from evening until midnight)

I would appreciate if you could suggest for any other places serve nice Xiao Long Bao. These are the places SHOULD NOT go for Xiao Long Bao, rank from the worst:

1. Esquire Kitchen
2. Shanghai Ding Tai Feng at SS2 (this is not the real Din Tai Fung)
   
3. Jogoya Kuala Lumpur
   
4. Su Zhou Noodle House at Citrus Park, Plaza OUG
5. Xin Shanghai at Jalan Sultan Ismail

I've been to Crystal Jade yesterday and these are the Xiao Long Bao together with other foods we ordered:






Technorati Tags: Xiao Long Bao + Crystal Jade + Shanghai Steamed Pork Dumpling

*Disclaimer: Tasting is very individual preference, I did not receive any benefits from any restaurants mentioned above. Thus, it's fine if you do not agreed on what I've written up there.