Archive for March, 2013

Hadn’t met up with Xuan for close to 6 months, so we had plenty of news to catch up  – well, it was more like where do we start, do we do the ‘new news’ first or the ‘old news’ first..well, for that , firstly we need to find a place to a park our derrieres

I first saw  Ke Kho one week ago when I was lepak-ing around Danau Desa, the place was  new to me , we browsed  the menu pasted on the glass panels and they looked interesting . There were a few tables already taken up by other diners, so, through the glass door we went…no exactly through la..i ain’t no Copperfield and i don’t think Xuan could have learn such a cool trick without telling me about it all these months…..but you know what I mean..

The dishes served are mainly XiChuan style which caused me a bit of an anxiety as  I am not a person that is good with spicy food. Dumplings seemed to be one item that is significantly featured on the menu, and there is a page for the chef’s recommendation, one can’t go wrong  if we order from this list, I guess..

Dumpling with pork and celery饺子:芹菜肉(RM10 for 8 pieces), these dumplings are the ‘China’ version which in my definition is what I would eat  at Beijing- dumplings with the thicker and denser skins – as opposed to the HongKong dimsum dumplings where the skin are delicate and thin. Ke Kho dumplings are not too bad, the celery and pork filing was a good choice but I think the secret is the dip , which further improved the taste of the dumpling.dumpling

Extracted from  Ke Kho’s website  http://www.ke-kho.com/, Ke-Kho Curry Fun is founded by Anna, a Certified Culinary Expert specialized in Asian Cuisine. She was a chief supervisor and a restaurant manager at an Exquisite Chinese Cuisine Restaurant based in Harbin, China. She was entrusted the responsibilities of ensuring the highest standards of cuisine that was served to the VVIPs who frequent the fine dinning restaurant. She will accept nothing but the best of quality from the kitchen and that is her continued effort in ensuring the same for Ke-Kho.

The setting was cozy, the tables were either marble or wooden topped. But probably the most interesting decor were a pile of tires at the entrance. Can see or not ?setting

Just in case you missed it, here is a close up. We checked with the waitress, is that part of the decor or are the tires for sale. We were told that these were already sold and waiting to be picked up. And well, if you want tires – you know where to look..tyres

Let’s change gears and get back to food..

Fried French beans干扁四季豆( RM11.90), when the dish arrived covered with dried chilies- I was really scared, really really scared , not as scared as when Linda Blair did a 360 with her head…but still relatively very very worried and thought of asking the waitress  to bring me another spare glass of water ( which incidentally cost RM0.80 per glass). Each of us carefully picked up a piece of French beans and tried our best to remove the chilli seeds before putting it into our mouth, but then Hey, these weren’t hot at all ! ehh..why are the dried chilies not hot at all ? apart from the dried chilies, there were some minced meat as well. This was rather good, the beans were tender and juicy. And please believe me, these weren’t spicy at all.french beans

Stewed pork ribs红烧排骨( RM22.90) , va va voom…this was a great dish, the ribs were tender, the gravy was a mixture of wonderful flavours, there were plenty of dried mushrooms, pickled vegetables, carrots, spring onions etc in this tasty little pot, these went great with rice. Xuan said that this was a bit salty, but I likeyy it just the way it was.Yummmy..stewed pork

Overall , an enjoyable meal, I would gladly come back again and try the other dishes. The bill came to  paid RM49.50 (for the dishes above including 1 serving of rice and 4 glasses of water), there were no government tax or service charge.

Business Hours: 10AM – 10PM Daily


Location : 5-G Jalan 5/109F
Plaza Danau 2
Taman Danau Desa
( Locate Danau Desa’s  Seri Kota at the corner, walk along the five foot way, Ke Kho is on the same row of shoplots)

Ke Kho has another  branch at Bandar Puteri Puchong

After a day filled with meetings and discussion, strategizing, BS-ing, trying hard not to fall asleep, trying hard to look intelligent, trying hard to resist the temptation of the buffet spread and other very trying experiences, it was time for dinner. What type of food do you suggest to a mixed bag of international nationalities? Well, Nyoya food sounded pretty interesting.

We asked the hotel concierge to recommend  a good nyoya restaurant nearby and he stopped three taxis for us and told the taxi drivers where to take us. After a few minutes, we were dropped off in front of a double storey row of houses. We spotted the lot with  ‘Nyoya Baba Cuisine’ sign, ahh..the front door was pretty and distinctively nyoya-baba stylenyoya baba

Inside, the place was rather small, if I remember correctly the owner said that they have 7 tables available.  and ours was the only table filled . There was a nice paper lantern hanging over our table.lantern

We saw the logo of Tripadvisor on the door and Mr Husband also mentioned that they were featured on Lonely Planet . The menu was simple and I noticed that some of the numbers were not in sequence, nosy me asked the owner why is that so..err.i don’t think they were too pleased that I asked such a questionP1020279

We decide to start the meal with pie tie –these were RM1.50 a piece. Taste wise, I would say ok lah, I might have enjoyed it more if the fillings were a bit more moist.pie tie

We were told that one of the cooks had returned to Vietnam and at the time of visit, there were only 3 persons running the place, the wife is taking orders cum the cook, a maid to help out with preparation and the husband taking orders and chatting with the guests (Typical male ! haha).    We were rather surprised that being so shorthanded the kitchen could whip up the dishes so quickly and our table was soon piled with dishes.

Mix platter of spring roll and lobak ( pork roll) – these were RM5 a piece. These came with two different types of dips. I don’t particularly liked the spring roll as from the taste I couldn’t tell what the filing was as they didn’t taste like the usual bangkwang based filing, and the popiah skin were a bit too thick as well.  Ms Wife was very painstakingly going around the table making sure that everyone is using the correct dip for the spring roll or the lobak. Kinda like a headmistress making sure that we do our sums correctly. The lobak luckily didn’t deviate from the  expected lobak flavour, so I was ok with the lobak.lobak spring roll

Ah Char awak ( pickled vegetable in peanut sauce) , there were rather too much  of gravy ratio compared to the vegetable content lah . This was ok, not too sourish or too tumeric-ish.acar

Curry tumis assam fish  – the fish wasn’t fresh- enough said.assam fish

Jeu Hoo Char – this was ok – tasty  but I missed the fragrant aroma of the  cuttlefish shreds. One other comment is that the temperature of the dish was lukewarm when it arrived.Jiu Hue char

Duck soup with kiam chye ( sour vegetable / pickled mustard) missing was the sour and the fragrant of the pickled mustard – this didn’t taste anything like kiam chye soup. AURRggggggghhhhh ! what a disappointment.P1020299

Tamarind prawns – ah, the best dish for the night, the blend of taste was just correct- the sour plus sweet , the gooeyness of the gravy sticking to the prawns , which later find their way to your fingers, ah..nice..prawns were fresh too.prawns

Inchi Kaybin ( fried chicken)- we asked Mr Husband what is the meaning on Inchi kaybin – which sounded a bit like the Japanese language , but he ain’t no Wikipedia. did a bit of a search on the WWW and from  http://www.mykitchensnippets.com/2011/07/inchi-kabinnyonya-fried-chicken.html i learned that –  This dish was popularly cooked on the ship for sailors. Usually when the meal is ready, the chef will inform the sailors ‘Encik dalam cabin, chicken siap”ici kabin

Otak-otak – the otak-otak  bundles didn’t look very pretty or particularly appetizing, but luckily the taste was better , I find the texture a bit tough though. The Mat Sallehs didn’t quite like it as the Kadok leaves have a distinctively strong odour which could be a put-off for some.otak2

Overall, a so-so meal, and I was rather surprised that some of the online articles had some good reviews of the restaurant ..did we catch the cook on a bad day ?

An  interesting incident :  when the RM600+ bill came ( the bill included a large number of beers ), we were told that they only accept cash….it was rather embarrassing to have to pool our money to make up that figure on the bill ..well, on the other hand that is better than having to stay back and wash dishes in the kitchen

Location :
44 Jln Nagor , Georgetown, Penang
Tel 04 2278035

Had a working trip in Penang. A colleague arranged to take us a few of us out for dinner and we ended up at the touristy Gurney Drive, it has been drizzling, so the crowd was thin. We ordered a variety of food, one of the dishes was from the Ikan Bakar stall, which seemed to be popular as there were a large number of people standing around the stall waiting for their orders to be fulfilled. We ordered string ray and another plate of sotong. although the sauce was hot, the meat of the sting ray was rather bland , the sotong fared a bit better.  The char koay teow was ok, i guess, but the rest of the food were just ‘normal’- and ‘normal’ is not something you want to have to eat when you are in a food haven like Penang. I guess lesson learnt – eat where the locals eat – not where the tourist gather – haha..i might be generalizing but in my opinion, food at Gurney Drive is over rated.ikan bakar

The following night, had dinner at Ming Garden which is located at  Times Square .The tagline of the restaurant  :  ‘ the largest Chinese restaurant in Penang’, the space didn’t looked that big to be the largest restaurant in Penang , anyway- how would I know ? The entrance was impressive though ming garden

I loved these decorations – so pretty one..deco

We had a private room, the setting was nice..table

As we were dining with customers, it wasn’t that polite to keep people waiting while I take pictures , as well as having to explain the picture taking…so, I refrained…but the little piggy caught my fancy- not exactly a model in the making but not something that a little nip and tuck couldn’t improve. Oh, sorry, i am still experiencing an aftershock of viewing the before and after photos from a Korean plastic surgery hospital, Everyone can look like a K-Pop Star ! sorry..back to food , little piggy didn’t have too much of fat under the skin, thus making the pleasure of enjoying this a little more guilt free..suckling pig

One other dish which I had managed to take a photo of was the steamed fish. This was not over steamed and the meat was sweet  and juicy, the accompanying fu chuk ( soya sticks) were nice too..fish

Overall,  we were happy with the the food at Ming Garden

Oh, when I visit their website – the ‘largest’ was further quantify as  : ‘the 20,000 sq ft restaurant is said to be the largest Chinese restaurant within a shopping complex in the Northen Region.’

Location :
 
Ming Garden
2nd Floor, Lot 77-2-28, Penang Times Square, Jalan Dato Keramat,
Georgetown 10150
Penang, Malaysia
+6016-661 0777
+604-226 9977
 
Website : http://minggarden.com.my/