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Sunday, October 30, 2011
10:00 PM by JBFoodieNo comments
9:08 PM by JBFoodie4 comments
We chanced upon this beef noodle stall while driving around scouting for something to eat in Kulai. We've tried 云来点心, infamous for the steamed buns aka 包 and available at many places, mostly dim sum shops that sourced it from them. I've tried the bak kut teh as well, blogged in one of my recent post 士华肉骨茶. So what else is left in Kulai, I reckon their beef noodle is good as well. I vaguely remembered coming across a stall is popular but have no clues to where it is. A search on my GPS is to no avail as well. What now ? The game plan is to, drive around and give any beef noodle stall a try ... only condition is they have to be crowded.
After some searching with no results, we gave up trying but God helps those in dire needs ... we were famished and decided to just drop by 云来 for breakfast, which it was then we spotted this shop across the street opposite 云来 selling beef noodle. The inside were packed with the breakfast crowd. Great ... let's give it a try then :)
They do serve up a variety of food for breakfast, curry noodles, (both dry and soup) beef noodles and fishball noodle (if I'm not mistaken). We decided to try both the dry and soup beef noodles. The beef and cow stomach were all braised and served piping hot in a claypot. Very unique, since I thought they are usually gathered together in the bowl of noodle.
Whether if its dry or soupy beef noodle, each comes with a claypot of beef chunks and cow stomach. If you ordered yours in soup, you get a spoonful of lard to ladle in your soup, adding that extra "character" to the aroma and taste. If you had it with dry noodles, it comes with a dark, thick gravy and some salted vegetables. The crunchiness of the salted vegetables maintains an additional texture onto the otherwise overcooked noodle. Besides the soup, I can think of nothing better from it. The beef is too small a chunk, something like eating leftover beef shraps. Rating: 5.5/10
Price: 6.0/10
Service: 6.0/10
Conclusion: Don't expect much from the food or service, but if you are just keen to experiment and enjoy the novelty of having your beef soup served in a claypot, please give it a try. Even if not the claypot novelty, the soup is at least worth a try too.
Friday, October 28, 2011
11:59 PM by JBFoodieNo comments
Wednesday, October 26, 2011
12:46 AM by JBFoodieNo comments
It was my Mother's birthday so she suggested going to some place new to celebrate instead of our favourite joints in town. She was informed Cathay Restaurant is very famous in Kulai and coincidentally, it happened to be owned by the family of my brother's friend. My brother was there once to attend the friend's wedding, and he commented the food was good.
Saturday, October 22, 2011
11:39 PM by JBFoodieNo comments
10:47 PM by JBFoodieNo comments
An unpretentious Chinese restaurant that has been around for more than 10 years, and have seen better days than today. I still remember back then Taman Daya was a relatively quiet neighbourhood, unlike the booming scene we are experiencing today, traffic, traffic and more traffic. On the contrary, Eng Huaa's fortune was left dwindling, a far cry from its pinnacle. We used to visit it very frequently, maybe a weekly affair thing but with the onslaught of new eateries around Setia Indah & Austin area, Eng Huaa has slowly fallen off our radar.
Let's take a look at what I had for lunch ... in a clockwise manner.
Rose marinated chicken. The chicken is smooth and tender, oozing a mildly flavoured rose aroma. I think they use kampung chicken, that tends to be leaner and has less fats underneath the skin. Rating: 7.5/10
Stir fried spinach. The usual fare, nothing to blog about. Rating 6.0/10
Spicy pork ribs 干香排骨. The taste is good but unfortunately the ribs were overcooked and meat were tough to chew. What a letdown. Rating: 5.5/10.
Dry curry powdered fish. I thought it was all good except for the slightly over-the-top buttery flavour. Rating: 6.5/10
Thai styled beancurd. The beancurd is smooth and nicely deep fried, topped with Thai chilli sauce and generous amount of onions and chillis shreds. Rating: 7.0/10.Sunday, October 16, 2011
11:18 AM by JBFoodieNo comments
Being a skeptical creature, my first thoughts were "opps...only 2 tables occupied during dinner time ? Standard of food dropped ? Recommendations from others were proven otherwise ? Should I leave now ?" Alas, I still walked in hoping the suspicions doesn't come true ... keeping my fingers X.
Saturday, October 15, 2011
12:33 AM by JBFoodieNo comments
Tuesday, October 11, 2011
9:32 PM by JBFoodieNo comments
8:46 PM by JBFoodieNo comments
This is where it all originated ... the original Sze Hwa Bak Kut Teh @ Kulai, with numerous other branches sprouting all around Johor Bahru. Bak kut teh or the oriental version of stewed pork ribs has 2 variants to it, primarily the Teochew style with light coloured broth and herbs or the Hokkien version, which uses dark soy sauce resulting in a darker soup. It's more of a personal preference and I like mine the Hokkien way.
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