Holy Moly Great Balls of Fire!

People may be used to hearing that saying, but Restoran Kin Kin in KL could probably get people to change it to ‘Great Pan Mee of Fire’ because the spicy Pan Mee here is no joke.

Signs around the little restaurant, located on the same row as many car work shops and even a gun store, remind people that Kin Kin is the ‘original spicy pan mee’ and that ‘the imitation places are not the same’.

The speciality of Kin Kin is their dry Pan Mee, which comes with a poached egg on the top and a bowl of soup with a few spinach leaves in it.

Little crunchy ikan billis and some minced meat top of the bowl and give it a great taste, just like this. But it’s called ‘spicy pan mee’ right?

So where is the ‘spicy’ in this Pan Mee if it comes plain with no chili in it? Well the ‘spicy’ is complete up to you.

On the table before the food arrives, you’ll see a dark red, black and brown mixture in plastic containers. If I’m not mistaken, it has dried chilis, peppers and dried prawns, all blended together to make one fiery concoction.

It’s completely up to you how many spoonfuls of this dried mixture you put in your bowl, the more the merrier.

Be sure to have a cup or two or three of herbal tea on your table to douse the flames in your mouth after eating a bowl.

A warning to those who have weak stomachs, this will really wreck your system if you put too much chilli. So go easy on the chilli mixture?

Some of you are probably wondering why anyone would put themselves through this much torment if they knew they would suffer while eating…

Well that’s because it tastes THAT good.

Kin Kin Spicy Pan Mee

40 Ground Floor,
Jalan Dewan Sultan Sulaiman 1,
Off Jalan Tunku Abdul Rahman,
Chow Kit, KL.

Business Hours:
Monday – Friday: 7.30am – 9.00pm
Saturday – Sunday: 7.30am – 4.30pm
Closed on last Sunday of every month

View Feedmelah.com Blog Restaurants in a larger map

The Feedmelah.com crew were invited once again to taste a buffet spread specially designed for the month of Ramadhan. This time, Biba’s Cafe at The Mandarin Oriental.

Along with selected members of the press, we taste tested as many selections of the food available as possible. Good thing there were 2 of us spreading the load…

Experience the different types of cuisine at the hotel with an array of local and international favourites tailored to thrill the taste buds with lavish buffets and sumptuous set menus accompanied with the soft, gentle sounds of live gamelan music throughout the hotel.

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A short while back, at the Qba courtyard in the Westin Kuala Lumpur, The Grand Annual Latin American Fiesta was held.

Just some of the countries. Can you name them?

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A while back, we had the privelege to attend a food bloggers night which was held at the Nagomi branch in Menara Hap Seng.

Food Bloggers Night at Nagomi

Like a celebrity event, there were plenty of food bloggers who enjoyed the night out.

A whole lot of signatures

We made our first mark of the night on the signatures sheet, and were about to gain more recognition for Feedmelah.com in the other events of the night.

Feedmelah's mark on the night

In preparation for the food bloggers arrival, the staff were well organised. They made sure that all the necessary preparations were ready for the big night.

Looks like they knew we were coming with an appetite

Sashimi all ready for consumption

We started the night with an assorted sashimi platter (rm45). As you can see, you get two pieces each of sake, maguro akami, tako, kisu, butterfish and hokkigai. This is all served on a bed of crushed ice to keep the sashimi as fresh as possible.

Assorted Sashimi Platter

Another starter that I always enjoy is the soft shelled crab rolls.

Softshell Crab Rolls

Seeing that we were a restaurant that served shabu shabu, we decided to try a variety of meats that go with the broth (comes in variety of spicy, chicken and Nagomi flavours). We start it off with well-marbled kobe beef slices.

Kobe Beef

Next up, a plate of chicken. Now, some might not know what to do with the egg and minced meat in the middle.

Chicken anyone?

We were fortunate enough to have one of the staff members come over to help us make meat balls out of it.

The making of meat balls

We tried it ourselves, but it didn’t turn out so well. Looks like quite a mess doesn’t it? Well,  our advice would be to get one of the staff to help you out with it! 

Funny shaped meat balls

Each meat dish comes with a big plate of vegetables, mushrooms, and tofu. After the broth starts to boil, the vegetables add to the flavour of the soup and make for a very filling meal.

Vegetables all ready

Pouring the broth in style

Besides having a wonderful dinner, the organisers had lined up several events. The first was a demonstration by their sushi chef on how to cut the big salmon trout. Indeed it was a big salmon trout (too bad we didnt get to have a bite of it).

Looks like someone's chopsticks are ready for sashimi

Look at his slicing skills

After slicing up the body of the fish, there was still work to be done. The chef then used a pair of tweezers to pick out the bones that he felt with his other hand (hope he didn’t use the tweezers for anything else). This is an important step to ensure that the salmon is boneless.

Tweezers to pick out the bones

After all the bones were out, he sliced the large chunk of salmon to smaller cuts. At that point in time everyone wanted to take a piece back with them as the cuts of salmon looked as fresh as they can get.

I'm getting hungry

He then took some cling wrap and sealed the cuts of salmon which were ready for the sushi chef to prepare for the coming orders of salmon sashimi.

All wrapped up

The next event was the sushi demonstration and competition.

Sushi Demonstration

The necessary fillings and ingredients were set on the table and ready for the sushi chef to show off his skills, and for a chance for Feedmelah.com to make an entrance to the competition.

Ingredients all ready

A big bowl of rice

He showed everyone a demonstration on how it’s done the right way.

Stuff that handroll

This is how you do it

Next, Feedmelah.com were selected to participate in the sushi making competition. Sue Ann stepped up to represent Feedmelah.com together with two other contestants.

Sue Ann hard at work

More sauce please

This is the final product. The competition and jugding of the hand rolls were based on the form, ingredients and presentation of the hand roll. As for the final verdict, how did Feedmelah fare against the other participants?

Sue Ann's work of art

The Answer: First Prize!

Here's testimony to our sushi making skills

It was definitely a fun night out and the organisers did a fantastic job of it.

Thanks to all the organisers for arranging a fantastic night out

Restoran Soong Kee

Restoran Soong Kee’s Beef Ball Noodles have been served since 1945 by two generations and continue to be enjoyed. The interior is air-conditioned, so this is an option for those looking for a good quick meal during lunch hours whilst wanting to escape the heat. We decided to visit this place for supper.

Cooking Beef Ball Noodles for over 60 years

You can order a small or large portion of beef noodles which are reasonably priced (RM4.50 for small portion and RM 5 for the large). Besides the lunch crowd that would gather here, we would usually come here for supper to avoid the city centre traffic. The springy thin yellow noodles are are topped with generous portions of minced meat and black soya sauce which compliment each other very well. I like to mix the noodles and sauce together and it is very satisfying, especially to satisfy your late night hunger cravings. (more…)

Cravings for a big meaty meal in the heart of Kuala Lumpur?  Al-Rawsha Restaurant serves some delectable lamb dishes as well as an assortment of Lebanese cuisine in a laid back open air atmosphere.

Al-Rawsha Restaurant

As you can see, there is lots of room outside to accommodate for large groups as well.

Open Air Concept

There was a large list of drinks to sample, from fresh fruit juices

Sandy - Fruit Juice

to interesting pots of tea that are served in small “beer-like” mugs

Tea pot with tiny cups

to non-alcoholic malt drinks which resemble bottles of beer. Of course, being non-alcoholic, the Barbican comes in a variety of fruity flavours. We tried the apple-flavoured Barbican which tasted quite like a fizzy apple juice.

Barbican

For appetizers, we picked out some of their dips such as Hummus (ground chick-peas and sesame oil flavoured with lemon and garlic) and Mutabel (brinjal and sesame oil flavoured with lemon and garlic). The Hummus had a very smooth texture with flavours that were just right. Falafels are typically made of fried balls of spiced fava beans and/or chickpeas. The outer later was crisp and fried whilst leaving the inside nice and warm.

Al-Rawsha Bread

Mutabel

Hummus

Falafel

We ordered a Lamb Shawarma Plate (also served in chicken variety). Underneath the mountain of lamb was some pita bread. The lamb was cooked through and charred sufficiently which gave it extra taste. For this dish you could wrap the ingredients from the plate with the pita bread.

Shawarma Plate

The Lamb Mandy is one of my favourites and is quite popular with customers in this restaurant. The lamb is very tender and definitely a must-try if it is your first time to the restaurant. The long-grain rice could go well with some sauces but the main focus here is on the lamb which slides right off the bone.

Lamb Mandy

Al-Rawsha Restaurant

No. 78 Jalan Damai off Jalan Ampang

55000 Kuala Lumpur

Tel: +603-2143 9151

Fax: +603-2145 6943

Halal

Website: www.al-rawsha.com

I recently celebrated a friend’s birthday at a small cosy restaurant tucked away in the busy heart of Kuala Lumpur. Located on Lorong Ceylon, in close proximity to Jalan Alor and Tengkat Tong Shin, Neroteca has a wide variety of dishes to choose from.

For drinks, we decided to have a bottle of white wine.  We went with a bottle of Arneis, which was a pleasant surprise as it turned out to be well-balanced and smooth.

For starters, we decided to be healthy and go with a salad, the Neroteca salad. It consists of crutons, four cheeses, crispy smoked pork bacon, shallots, sun-dried tomatoes, olives and some grilled vegetables dressed with a healthy serve of a balsamic vinaigrette. A definite must try, which tasted like a modified Caeser’s salad, as the mix of flavours complemented each other.

Next up, the Grigliata Mista, or the pork platter mix grill. It is a dish meant for 2-3 persons, but for some reason it seemed to be lacking alot more meat than expected. Throw in a few grilled pork chops, ribs, sausages and bacon with potatoes and voila you have a pork platter.

Usually, you would expect to find spaghetti carbonara at most Italian restaurants, a simple and favourite dish. This one in particular was perhaps one of the better carbonaras I’ve had so far. The sauce was thick and the pork bacon used was nice and chunky.

Finally, we arrive at desserts (you always have to leave space for desserts). The Bunet consists of amaretto liquor and coffee’ flan. The picture looks tempting doesn’t it?

We then tried the Torta della Nonna, a lemon and pine-nut tarte which had a very smooth and pleasant texture and was not too sweet; something I would recommend to try.

Those in search for a restaurant that goes no holds bar on pork, then this is one that should not be passed up.

Neroteca

Ground floor, Somerset

8 Lorong Ceylon

50250 Kuala Lumpur

Cuisine: Italian

Non Halal

Tel: 03 – 2070 0530

Fax: 03 – 2070 2530

Website: www.neroteca.com

Our friends Shene and Jason have been telling us about this place forever, and so finally we decided to go on a double date with them and check the place out.

The main entrance with its cobbled pathway and bamboo trees

The restaurant is actually an old bungalow, converted into a restaurant. It has a bamboo forest theme going with bamboo lining the cobbled pathway and also around the restaurant. On a scale of 1-10 for ambience, this is definitely a 10. We were ushered into our private room (reserved) with our own private view of the bamboo forest outside.

View from inside the room.

View from the outside, a small little enclave with a view of the bamboo garden

We gave the chef a budget of RM100 per person (it was a special occasion ok?), and see what he could cook up for us, which gave it that little element of surprise.
Our dinner menu for the night consisted of:

1. Grilled baby scallop with Mayonnaise Sauce, Oil Steamed Shishamo Fish, Grilled baby Yam with Miso Paste, Smoked Salmon

2. Double boiled Salmon Barry Soup served with Mushroom and Leek

3. Assorted Sashimi (Tuna , Salmon, White Tuna and Yellow Tail served with Garnish

4. Grilled Japanese Sea Bass Jaw with Salt Seasoning

5. Grilled Eel Hot Pot with Burdock and Egg

6. Assorted Prawn Tempura

7 Grilled Eel Roll Sushi

8 Green tea, Citrus and Sesame Ice Cream.

9. Recommended Sake

Grilled baby scallop with Mayonnaise Sauce, Oil Steamed Shishamo Fish, Grilled baby Yam with Miso Paste, Smoked Salmon

Double boiled Salmon Barry Soup served with Mushroom and Leek

From the top, we were first served a tapas platter which allowed us to sample a little bit of everything. The grilled baby scallops were grilled to perfection and the grilled baby yam with miso paste is not something you can get off a typical Japanese menu. The double boiled Salmon Barry Soup was an east meet west concoction, sweet and light, with the mushroom and leek giving it its own individual flavour.

Our ‘perfect’ shot of the sashimi bowl

The assorted sashimi came in a gigantic bowl which was beautifully decorated. The artistic presentation of the food showed off the generous slices of sashimi, not to mention the freshness. It felt as if it came straight from the ocean. Eaten dipped in soy sauce with freshly grated wasabi will give any sashimi fanatic a run for their money.

Grilled Japanese Sea Bass Jaw with Salt Seasoning

The Japanese Sea bass jaw with Salt Seasoning was initially eaten with some apprehension since we did not know what we were eating. After a few nibbles, we realised what it was. The salt seasoning went all the way through the meat even to the bone, making it very tasty and left us wanting more.

Grilled Eel Hot Pot with Burdock and Egg

The Grilled Eel hot pot with burdock (some kind of vegetable root) and egg was deliciously tasty with the eel melting in our mouths. It came in little clay pots, bringing back memories of my younger days playing masak-masak in my own little world. The prawn tempura served after this was too tempting to resist, even though we were stuffed by then. The batter used was light and the prawns, succulent. Perfecto!

Grilled eel sushi roll

Last came the grilled eel sushi roll. Now this is something quite unique because the chef incorporated a bit of Malaysian-ism into the sushi by adding chili padi, giving it that extra kick. Lightly fried in tempura batter gave it that extra crunch, making it a good end to our long meal. All this food went down really well with the recommended ice cold sake that we ordered.

Citrus flavoured ice cream

Despite feeling as if we could explode anytime soon, we could not say no to dessert (You never say no to dessert). We were served nice cold ice cream to cool our tummies down. There were 3 flavours to choose from – the traditional green tea (macha) ice cream, sesame ice cream, or citrus ice cream (refreshing). Shene actually recommended lavender ice cream which is personally made by the chef and is said to be ‘the best’, but unfortunately, there wasn’t any available that night.

All in all, our total bill came up to approx RM125 per person which is not bad since we had a wide range of dishes (scallops, tuna, salmon, eel, prawns) and it would probably have cost us more if we had ordered the dishes separately. I think this was a great and well worth it dinner. Cheers to great food, great environment and also great company.

I highly recommend this place for birthdays, anniversaries, family dinners or even if you are looking for a nice quiet place to eat. Fukuya, we will definitely be back for more.

Fukuya

No. 9, Jalan Delima 55100 ,

Kuala Lumpur

(Behind Indonesian Embassy)

Mondays – Saturdays 12:00pm – 2:30pm (lunch)

6:30pm – 10:30pm (Dinner)

Sundays : closed

Cuisine: Japanese

Halal, Private parking

Tel: +60(3) 2144 1022/2144 1077

www.fukuya.com.my