Those fearing the elusive fishy taste of fishballs would be left smacking their lips at Tang House of Fishball. Their secret: the yellow tail fish they used for their fish products. Amy Yu of Tang House of Fishball explained that the yellow tail fish, found around the waters of Indonesia does not contain the fishy taste most people fear ...
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I admit that I am a sucker for good Nasi Briyani. Those long-grained, fluffy and fragrant Basmati rice cooked with loads of herbs and spices, sometimes together with your meat of choice (usually chicken or mutton); whereby in this case the rice and meat ensemble might be known as a “pullao” or “pilaf.” But commonly, we have our plates of Nasi Briyani served separately from the curry(s) of your choice ...
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If you somehow have not heard of Slim River before, I don’t blame you. Instead of imagining a most constricted, eroded and (I’ll be damned) polluted river running across the wilderness, Slim River is in fact, a small town to the south of Perak. Constantly on the rise, Slim River seems to be developing rapidly in tandem with Tanjung Malim‘s flourishing industries, for I have heard of houses costing as much as (even more than) Ipoh’s landed properties ...
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Guest Chef
“The most important ingredients in cooking are technique and fresh raw materials,” said bubbly Chef Enzo Dente, the head chef of Restoran Buonasera located in SS2, Petaling Jaya. Enzo, who hailed from Napoli, Italy, has been in Malaysia for the past 10 years serving diners with authentic Italian cuisine. Before Malaysia, he has been in London for 15 years. He spent the previous years in Italy after graduating from a culinary school in France ...
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One of traditional Malay food that often served during Eid festival, ketupat is famous not only in Malaysia but also in Indonesia, Philiphines, Singapore and Brunei (where it is known by the name of Patupat in Kapampangan. Puso in Cebuano, or Ta'mu in Tausug). Also known as rice cake or rice dumplin, ketupat is made from rice or glutionous rice and then wrapped in woven palm leaves pouch ...
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Dinner Delights
Patrons can choose their main course from signature dishes such as kelio scallop, rusuk kambing, sambal tiger prawn and kod masak belimbing. In addition to that, the buffet counter which offers the finest in quality and consistency in taste is also accessible. Traditional Malay desserts tapai goreng and putu bamboo complement the existing dessert selection ...
RM80 (Malay Cuisine Semi-Buffet)
RM90 (International Semi-Buffet Dinner)
World of Noodles
Set your taste-buds tingling with oodles of delicious noodles from around the world. Bursting with authentic flavours, these Asian favourites are a taste to savour ...
RM18+ (Szechuan Noodles)
RM18+ (Nyonya Laksa)
RM20+ (Tempura Sansai Udon)
