Restaurant Loong Grilled Fish Seafood

Restaurant Loong Grilled Fish Seafood. A great place for seafood!



Stirred fried 4 heavenly king. Done well with great ‘wok hei’.

We had the fish steamed in Nyonya style. The fish is very fresh and have a nice texture of the meat. Succulent and slightly bouncy. The nyonya style sauce goes well with white rice.



This is another very special dish. Judging from the look, will you ever guess that it’s tofu?

A very simple dish – tofu stewed in  mushroom and abalone sauce. The tofu had a slightly burnt but fragrant skin. Underneath is smooth and soft tofu.

Steamed chicken – tasted like steamed herbal chicken to me. Goes well with white rice.

 

Kam Heong Crab was done perfectly. Thick gravy coated every inch of the crab, very fragrant! 

Grilled Crab -something different from the normal type of grilled crab that I had. Normal grilled crab will create dry surface on the shell, but this one the shell itself tasted slightly salty and juicy.
The crab meat is perfect! The crab is fresh, therefore even without adding any seasoning, the crab meat has it’s natural sweetness.



Salted egg crab. Even though for a person like me who don’t fancy salted egg, this one taste great! But can’t eat too much as it’s deep fried, so it’s pretty oily.
Very fragrant of salted egg taste which blended so well with the plain crab meat.

Loong Grilled Fish Seafood Restaurant
Lots 12-14,
Jalan Kelab Jinjang Utara, 52000 KL.
Contact No: 012-386 2832 / 012-312 2718

HK/Macau 2011 - A twist of Teochew

It was a whole day tour round the new territory in Hong Kong and we had seen a different culture in the outskirts of Hong Kong island. Viewed the undiscovered treasure of the land and savoured the most down-to-earth food in the hidden region, reluctantly we bid farewell to the Lantau Island and chased the train along its route to return to the Peninsula of Kowloon just on time to view the Symphony of Light. Contrary to the common perception that it's one of the must-see events in Hong Kong, we ended up cursing and swearing by the not-so-magnificent light show. Our stamina was running out and we were all famished after such a long and exhausting rush so we decided to call it a day. We didn't eat at the Teochew stall which we had intended to go to because we alighted at the wrong interchange. We found ourselves standing along Temple Street and gazing at a unique dining culture in Hong Kong - eating claypot rice at the roadside stall (Dai Pai Dong). The respective waiters from the two rival stalls beckoned us to follow but we were unsure of which is the better one. Four Season Claypot Rice or Hing Kei Claypot Rice? Dad and Mum showed us a 'try your luck' expression and we picked the latter.

Fried omellete with oyster (a.k.a. Or chien)

 Stir-fried clams with superior soy sauce

Claypot rice with fish

Blanched local escargots

Sen Tsuru Japanese Restaurant, Kota Damansara

I love Japanese food. Every time I go down to KL, I make sure I'll schedule 1 Japanese food into my meal before I come back. This time, my cravings for Japanese food took me to Sen Tsuru Japanese Restaurant at Kota Damansara.

Small little restaurant with nice ambiance.

All you can eat Japanese Buffet for only RM36.90!!!

Make & Sushi section of the menu

Tempura & Yaki section

Get a slip and order as much as you want!!!

Ko Fu Loft Restaurant @ Gurney Plaza | Penang Restaurant

There isn’t any big different in terms of the interior decoration comparing both Ko Fu Loft and Food Loft. The decoration that attracted me most is the “wall” where you can find the name of the restaurant. It is made up of a lots of small steamer baskets which are used to steam dim sum like har kau, siew mai, pau and etc. 

Those small steamer baskets are arranged nicely to form a wall as the background of the restaurant’s name. A pretty creative idea for a dim sum based restaurant. 

Har Kau (Fresh Prawn Dumpling) and Siew Mai (Pork Dumpling) are the king and queen of dim sum. It’s very rarely that we would leave any dim sum restaurant without ordering them.
Rm 5.50 for 4 pieces of har kau. Overall the filling is juicy and prawn used was medium in size. I”m not a big fan of har kau as I don’t fancy prawn. :p I’m gonna be the minority % of people who will leave any restaurant without ordering any har kau

Siew Mai (Pork Dumpling) - RM5.50 . It’s not common to find mushroom in siew mai which I’ve discovered the tastiness of it during my Hong Kong trip where my photography skill sucks then. I personally feel that Penang dim sum is not comparable to Hong Kong's.

Minced Squid with Crab Claw (RM 6.90) - Thick gravy accompanying the crab claw. I can’t feel any springy texture, the thing that I’ll always look for in this kind of dish. 

Trying my very very best to capture the steam from this dish, but seems like my misson failed huh

Signature Steamed Custard Creamy Bun – RM 5.50. The creamy custard is oozing out from the pau when it’s still hot, I didn’t manage to capture a picture on that. The custard filling is overwhelmed with salty egg yolk flavour which also contribute to the coarse texture of the filling. This is just my personal opinion. My personal liking is smooth custard filling.

Deep Fried Yam Paste with Minced Pork (RM 4.50) - I barely touched this one as I have phobia with wu kok. I used to like it, but there’s this one time I put the most oily wu kok in the world in my mouth. The wu kok was like immersed into a pot of oil and the yam layer is full of oil. I can never forget that experience. Ever since then, I dare not put any wu kok into my mouth.
But as for this one, I took some feedback from other bloggers. Positive feedback of not oily and taste good.

Deep Fried Pandan Lotus Paste Dumpling (RM 4.50) – I’m into anything sweet and pandan flavoured. So this definitely suits my tastebud. It’s not something extraordinary, but I just like it.

Crystal Spring Roll Skin Stuff with Vege and Chicken Meat (RM 6.90)  - isn’t this suppose to be a Vietnamese dish?

Anyway, this one tasted very bland. The chicken meat is tasteless and the combination of glass noodle into the roll spoilt the crunchiness texture of the spring roll. I’ve tasted a few types of Vietnamese Summer Roll, most of them tasted bland. I guess it’s suppose to taste that way. 

All in 1 Roasted Meat with Vegetables (RM 19.90) - we called it pun choi. The soup base is sweet and roasted duck, chicken and pork can be found in this treassure pot. A great dish to serve with white rice.

Deep Fried Five Spices Calamari (RM 13.90) – The squid are cut into slices then deep fried with batter. No worry as there’s no chewy texture of the squid. 

Jingdo Pork Ribs (RM14.90) – I personally feel that the black pepper taste is overwhelming in this dish. 

Ko-Fu-Loft, 170-04-59, Level 4, Plaza Gurney, Persiaran Gurney, 10250 Penang.
Tel: 604-229 5011
GPS: 5.438375, 100.309784

Shihlin Taiwan Street Snacks @ Summit USJ

Shihlin had been here for quite sometime and I’ve yet to try out their food.

This shop is renowned for its XXL crispy chicken and also oyster mee sua. So, I’ve ordered both. The XXL crispy chicken set come with a soya bean drink or mineral water. I choose soya bean drink. It’s the V-soy brand soya bean drink which you can easily get it at any supermarket.



XXL crispy chicken set. It come with rice and tofu topped with bits of century egg. The chicken is tasty with tender meat and some chili powder on top of the chicken. The tofu is served cold topped with some oyster sauce and century egg. The rice is topped with some oyster sauce too which make it too salty to my tastebud.

The presentation of the oyster mee sua is very nice. The ingredients are separated and put nicely on top of the mee sua. They are shredded chicken, some vege, chili and oyster. The oyster tasted slightly oyster-ish… hehe… dunno what word shall I use for that smell. So, I feel that the oyster is not fresh enough. Overall the mee sua taste good except the oyster part. The mee sua tasted slightly spicy and sour.

Wen Chang Hainan Chicken Rice

Wen Chang HCR served traditional Hainanese CR. There are some newspaper posts sticked on the wall inside the shop. It tells the story of the background of this shop and the owner.

This shop serves white chicken, roast chicken, loh bak and also eggs. We ordered roast chicken and 2 loh bak.

The loh bak is nice. Hehe… dunno how to describe. Anyone can help?

The chicken rice come with a bowl of dried vegetable soup.

Yeah! And the rice. I like the rice of HCR. It’s slighty oily and also very fragant. Is the rice cooked with butter?

 I also like the chilli. It’s mixed with some grinded ginger. According to the newspaper post on the wall, they are using the traditional grinder to grind the ginger.