Posts Tagged ‘Ampang’

We were suppose to spend sometime at the Look Out Point but then it started to rain, so we only got to see the skyline though the car windows..a pity..Anyway, that meant dinner was to be half an hour earlier. No one is complaining ! Traveling on the road leading to Fish farm Thai Restaurant was an adrenalin rush experience , the untarred road was very steep and narrow.After a few minutes of silent praying …suddenly you arrive at a lush green open area…

Before being ushered to our table, we saw some rice cakes being grilled

The dessert section….

The fishes…( uncooked ) 😛

And what we had for dinner…

Mango salad with Keli fish (RM18) – bits of keli fish were sprinkled on the mango salad, we attacked this cautiously as the landmines ( read: Chili padi) dotted the dish. The taste lacked depth (not sure about the width and height though..) . Can’t say that this made any Ummppp impression ..

Pandan chicken (RM16)- the pandan packages arrived at our table piping hot. After unwrapping the pandan layer, the meat inside the pandan cocoon had some burnt bits which add to the flavour, although I think the chicken could do with more marinate plus I can’t really taste the flavour of the pandan

Tauchu kangkong (RM12) – because of the kids at the table , we ordered kangkong with tauchu instead of kangkong belacan.  The dish was a bit too salty

Belacan brinjal (RM8) – we asked for a ‘not too spicy’ version, I guess that was the mistake as it turned out a bit boring. The cook must have removed the brinjal a bit too soon as they were still kinda hard and hadn’t yet absorb the flavour of the belacan.

Homemade fish cake (RM8) – the fish cake was kinda tough which is what I think the Thai version is like compared to Malaysian fishcake which are softer and springier. I rather liked this, although the others at the table thought otherwise, which was a good thing as I get to eat way way more than my share of the fish cakes

Seafood Otak-otak (RM15) – digging into the banana leaves revealed the  rich and fishy content of the otak-otak, and curiouser and curiouser –again I get to eat more than my fair share of the otak-otak, I guess that is the strategy-like what the others do not favour ! That could lead up to yours truly ending up being eligible for Extreme makeover :weight loss edition. eh..then i can be on TV..hmm….

Curry powder crab (RM55)) – this dish was rather enjoyable, the gravy was rich and aromatic . Although they were a bit on the scrawny side, the crab meat was sweet

Crab (RM27.50) – this grilled version was a tad too dry and probably add on to  the scrawniness by another 20% ! i prefer the curry powder version

Seafood Tomyam (RM18) – I admit being a chicken when it comes to spicy food, and when I saw the redness of the tomyam gravy, I decide to give it a pass. But then was prompted to give it a sip after those that tried it gave their thumbs up. Hmmm..this was not bad, got kick one ! The right balance of spiciness / sour. Nice..

BBQ Telapia (RM30) –deposits of chunky salt crystals were found on the skin of the Telapia, after some scrapping, the meat were distributed, the verdict -not much of flavour, I think we must have removed too much of the crystals guarr BBQ sotong (RM22) – I think this is the best BBQ sotong I have tasted in all 25 years of my life..err…who is counting lahh…I say 25 then trust me mah..why you so like that one, give face a bit bit lahh..i count in dog years cannot meh ? Back to the sotong…it was firm yet soft, spring not tough, sweet and the flavour of sotong-ness just oozes out in bucketloads…everything you could ask for in a sotong .

Overall, I must say that it was an average meal, although the green/ jungle-like/  rural  environment had its charm. And another plus point- although the restaurant was packed – we didn’t have to wait long for the food to arrive. The total bill ( plus drinks, rice and for some dishes we had ordered double portions) came to RM345

NB: Some shopping can be done here as well, shopping for vegetables that is, as there were bundles of them on sale. And if you want to try tody, you can get them here too.

Business hours : 11:00 am – 11:30pm, open daily

 Location : Km 4, Jalan Ampang,Hulu Langat,68000Ampang
Tel: 017 2515235 / 0192606493
Map – copied from their official website

Website : http://www.fishfarmthai.com/

BigBro was in town recently and after enjoying the breathtaking view from the hotel room, after coaxing me to stuff the hotel complimentary dragon fruit into my LV bag, we went down the spacious posh lift, and took a short walk to the adjoining KLCC. Well, I don’t own an LV but humour me lah, the dragon fruit was real though- actually, I had my eye on the Ming vase, but it wasn’t offered, so dragon fruit also we sapu, no prawns, fish also good, for that matter – plankton also can la..

We took a series of escalators to the fourth floor and  I was given the tough task to choose the restaurant – (I shouldn’t have accepted the dragon fruit) :   Thai ? Indian ? Vietnamese ? Penang ? Nyoya ? Malay ? Chinese ? We did a walkabout , and the allure of Indian food sealed our fate – Spice of India

BB was more familiar  with Indian dishes and was  thus assigned the task of ordering our meal. The menu is available online ( website wasn’t available at the time of posting- i wonder why) anyway,  the menu was at  http://www.spiceofindia.com.my/flip/index.php 

We had for starters,  Subzi pakora  – ‘Assorted vegetable  fritters dip in lentil batter, fried crisp’ RM12, the fritters were crispy and light. Taste wise – after a few bites, the assorted vegetables didn’t taste very different from each other.

We tried two different types of nan, Garlic (RM11) and Kashmiri nan (RM12) , Kashmiri nan was said to be stuff with dried fruit and nuts. Frankly, i really couldn’t tell the difference, they tasted the same to me. I think my taste buds were somewhat subdued that day, how can they taste the same ? BB commented that there were some lumpy flour bits in the Kashmiri nan, maybe the chef’s skills was also somewhat subdued that day like my taste buds ? Only after the meal did I realised, wahh..we, er..i meant BB paid RM23 for 2 pieces ( or 4 halves if you want to be exact) of nan, this is rather overated don’t cha think ?

Aloo gabi  ‘ Potatoes and cauliflower sauteed with cumin seeds and spices’  –RM20, the potatoes were mushy and the cauliflower were soft, the aroma of the spices had penetrated into the tubers and the flowers. Not bad

Murg prasada – ‘Chicken cooked in rich creamy almond and cashew nut gravy’ : RM30. The gravy was fragrant without being over powering, rich yet light, the chicken pieces were tender and a joy to the palate. This dish went well with nan.

Fish – I forgot which one it was, as BB was the one that did the ordering, i didn’t pay too much attention to the menu- this was either  that one…or.the other one..or…. – how can someone review food and forgot which dish it was, lucky I do not get any salary for this blog and have no taukeh to answer to , If this was my my day job, I would probably get a ‘mongkang’ response from my boss.My sincere apologies…the  remaining grey cells seemed to be  in a unresponsive mode too.  Anyway, we were discussing about the fish, well, the fish was a bit boring. It was a tad too dry which made the meat seemed tough.

BB insisted that we have dessert and asked for Rasmalai, sadly, they run out of this, and BB had to re-consult the menu and ordered Gulab Jamun  ‘Reduce milk buffs in rose flavoured syrup with a hint of cardamom’. The big and small orbs remind me of a snowman, a somewhat tanned snowman, I guess. This was sweetish – as expected. But not as rich as my expectation, if I could describe the dessert, the texture was somewhat like bread soaked in sweet warm broth

Overall, an average meal, BB gave it a 60% mark. The total bill -inclusive of 2 mango lassi ( excluding one dragon fruit) came close to RM200. Wow…kinda pricy huh ? But this seemed to be the  ‘normal’ rate for dining at KLCC. Thanks BB for the treat and the dragon fruit too.

 Outlets are open daily from 11.30am to 10.30pm.

Location :

Level 4, Suria KLCC. Tel : 2164 9221
There are outlets at : Pavillion KL and The Gardens
http://www.spiceofindia.com.my/about.php

When I first read the good reviews about Chef Choi from the blogs a few months back, I wasn’t sure when would I get a chance to dine there as the place seemed to be somewhat above my budget bracket lah. Anyway, when I was given the chance to suggest a restaurant for the important Chinese New Year eve- reunion dinner, this was one of the places that I included in the restaurant list.

We didn’t go for the CNY set menu and I must commend that the Restaurant Manager and the staff were very courteous and helpful while we were discussing the menu, and luckily Chef Choi –continue to serve most of their usual dishes during the CNY period. After a few e-mails and phonecalls we finally decided on the menu ( and price) and then it’s just counting the days to the feast.

 First up -Chef Choi Barbecued Crispy Pork脆皮烧猪肉-  The roast pork was rather good,  – some of the pieces had rather thick layer of fat but that goes really well taken with the crispy skin and the tender aromatic meat. Nice..

 

Special four Hors D’oeuvres 特式四热荤 – mushroom stuff with fishball/minced meat, stir fried squid, baby octopus and fishball/minced meat wrapped in crispy beancurdskin. The stuff mushroom was ok, the squid was springy and fresh, I think the kids were a bit terrified of the notion of swallowing the baby octopus whole- head, tentacles and all- this was sweetish and pretty ok. The favourite of the four was possibly the crispy beadcurd skin thingy- crispy on the outside and meaty on the inside plus a tinge of celery or something which enhance the taste.

 

Braised shark’s fin with mushroom and fish lips 什锦鱼唇翅- sorry, again, I forgot about the sharks and without thinking  included this in the menu, if there’s any comfort – I didn’t enjoyed this. There were a lot of this stringy vegetable ( not sure what that was) and shreds of mushroom, there were also some gelatin-ish thingy – fish lips or shark’s fin I guess, Overall the taste was so-so, I guess I tasted better shark’s fin soup at the usual Chinese wedding dinner lah.

  

Deep fried Garoupa with light soy sauce 油炸石班鱼 —there were a lot of objections from the family when this was included in the menu – Deep fried fish…how can ! good fish should be steamed mah..anyway, the blogs that I read mentioned that this is very good, so had to try it lah..The fish looked like it was doing a balancing act on it’s  tummy. Although the fine texture and the sweetness of the garuopa can still be tasted even after deep frying, I felt that the enjoyment of tasting good fish had somewhat lost some of it’s essence as i found the fish a tad too dry, I missed the smoothness of the meat, of tasting the cheeks of the fish ( which was impossible to extract in this deep fried version)..

 

Braised pork shoulder with mushroom, sea moss and scallop 冬菇带子发菜元蹄 – I was a bit too slow in taking a picture of the shoulder before it was ‘destroyed/ cut up’ but the waitress, so what you see here is just broken pieces of the meat. This was more meat that mushroom ,sea moss or scallop. The meat was tender and well marinated but the accompanying mushroom, sea moss and scallop weren’t that impressive.

 

Roasted crispy chicken  吊烧菜园鸡 the skin of the chicken was fragrant and crispy, the meat was a bit salty and dry .The accompanying crackers disappeared in a matter of seconds but the chicken took a bit longer though…. This was kinda average

 

Stir fried asparagus with fresh scallops- 露笋炒带子 wow..so many scallops, actually too many scallops until it seemed like everyone was fighting to get their share of the asparagus instead. This was kinda average .

 

Chef Choi special fried noodles 蔡师父炒面–lotsa ingredients in the noodles ( somewhat like yee-mien) ,   this was rather tasty, although I find it a bit too salty

 

Creme Brule 法國布丁 – rather strong milkish taste , the texture was a bit  too soft and watery for my liking.

 

Excluding drinks and service charges – the meal came to ~RM1200   for 12 pax.

Location :

Restaurant Chef Choi Sdn Bhd.,

159, Jalan Ampang,

50450 KL

Tel : 2163 5866

the map can be found on their website http://www.chefchoi.com/