Restoran Loong Fatt
Cuisines
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The stock is tasty, there is no after effect of MSG eating the pork noodle.
The stock is tasty, there is no after effect of MSG eating the pork noodle.
This is a simple steamed egg cuisine yet a delicious dish which comprises of 3 kinds of egg, fresh egg, salted egg and century egg. It was soft, smooth and tasty
I reckon it is the sambal that makes the difference and it's the sambal that is spicy hot & addictive.
A deep fried “Ma Yeaw Yee” fish with finely shredded ginger & soy sauce was superbly yummy.
Chapati for a Monday breakfast at Restoran Santa Sweet House was a good choice indeed.
Restoran Wong Kwong Chun is one of the oldest and surviving restaurants in Setapak, Kuala Lumpur.
Bear Paw 熊手包 @ PV128 is another brand new food from Taiwan. Here you can customised your bun. Very simple, just choose your type of bun, patty and sauce to add in. Overall the cute outlook is more attractive then the taste of food. The pau is soft, ingredient is OK but to my dismay they add in the sauce for you and it is too much!! I prefer my bun not too wet and hope they can left the sauces part to the customer.
Taang Shi Fu uses good ingredients, finest herbs and slow cook for at least 8 hours to ensure the finest is prepared for its customers.
The only thing good about this place is that the satays are kept in proper refrigerators and it is hygienic.
The ever popular Hokkien Mee (fat yellow noodle fried in dark soya sauce with lots of lard) is simply delicious beyond words. There was a moment of silence when all were too engrossed in the eating of the lovely Hokkien Mee.
