Electri-Fry Your Palate With The Newest Tefal ActiFry FZ7072


Cooking is not exactly my strongest trait, although I cook occasionally at home but I’m no MasterChef yet. Cooking is fun, especially when you get to cook your favourite food and snacks. The simplest method of cooking is to fry everything and most of the time the food taste really good. Some people said that the tastiest food is the most sinful food, I couldn’t agree more.

Fried food and snacks are the easiest and quickest way to prepare a meal. Be it fried egg or French fries, fried food can easily lead to other bad health and coronary disease.  So it’s very important to eat right and cook right. Tefal, the world’s leading cookware and home appliances maker recently introduces its newest invention that makes modern days cooking much healthier and practical.

(L-R) Dino Goh, Kelvin Mow, & Chef Anis Nabilah giving thumbs up to the Tefal ActiFry

(L-R) AFC Nutritionist, Dino Goh, Kelvin Mow, MD of Groupe SEB & AFC Celebrity Chef Anis Nabilah giving the thumbs up to the Tefal ActiFry

That piece of cooking technology is the Tefal ActiFry FZ7072 electrical cooker. This highly-acclaimed appliance from France is the No. 1 cooker in Europe and Canada, and is said to provide a healthy and more convenient way to cook, giving tasty results, while preserving the nutrients inside the food. Now I have seen it in action and I’ve tried the food. Now I can’t tell how much nutrients are being preserved, but I’m pretty sure that the food that Chef Anis dished out was pretty good.

(L-R) Dino Goh & Chef Anis Nabilah tasting the food cooked by Tefals ActiFryCooking demonstration by AFC Nutritionist Dino Goh & AFC Celebrity Chef Anis Nabilah tasting the food cooked with Tefal ActiFry FZ7072

Just like the Phillips Air Fryer, Tefal ActiFry FZ7072 too uses hot air to cook the food evenly inside. Its pulsed hot air circulation system that produces an even hot air flow while cooking, enhances the taste of food, and preserves the vitamins and nutritional value, without drying out the natural flavour of the food.


Unlike conventional frying methods, the Tefal ActiFry FZ7072 is a natural and healthy solution for wholesome cooking as it uses lesser amount of cooking oil. The cooker comes with an ingenious ActiFry measurement spoon (14ml) that allows users to control the quantity of oil used in the cooking. Minimal oil is required as a spoonful of oil is enough to cook one kilogram of fresh French fries resulting in only 3% of fat. So this is how you can really enjoy guilt-free sinful fried snacks every now and then.

In addition to Tefal’s patented cutting –edge technology, the cook comes with an automatic stirring paddle for optimal dispense of oil and consistent cooking rotation enabling 100% hands-free cooking. The inner pot is made out of non-stick ceramic coating which allows the food ingredients to mix easily without getting stuck to the pot.

The cooker also comes with a snacking rack that helps to scoop the food out, and enables excess oil to drain off easily before serving. The cooker has a built-in 60-minute digital timer that beeps at the end of the cooking to let you know when the food is ready and to prevent the food from overcooking and burning. Furthermore, the transparent lid allows easy monitoring of the cooking process and all parts are removable and dishwasher safe. This will make it so much easier for most men who hate cleaning up after cooking up storm in the kitchen.

So if you’re ready to stick to good eating habits and a healthier lifestyle, perhaps it’s time for you to consider the Tefal ActiFry FZ7072. There’s nothing more important than enjoying your life to the fullest with all the great tasting food you can eat. But do it smart with Tefal ActiFry for a change.


The Tefal ActiFry FZ7072 is now available in main departmental stores and electrical specialists at the retail price of RM999. For more information on Tefal ActiFry, please visit www.tefal.com.


What’s So Good About MyKuali Penang White Curry Noodle?

Penang White Curry Noodle

So most of us have been hearing much about the Penang white curry instant noodle but what exactly is all the craze about? After months of searching (yes, with limited stock available all over Malaysia) and many going hunting over this hot instant noodle, I finally managed to get my hands on it and gave it a try. So here’s my take on MyKuali Penang White Curry instant noodle and why Malaysians are going ga-ga over it.

Before I go any further, I would like to share some information about MyKuali.

According to TMI, “MyKuali Penang White Curry Noodle came in No. 7 on popular noodle blog Ramen Rater’s “Top 10 spiciest instant noodles of all time 2013” and with the “fame”, it is set to hit supermarket shelves in Europe and the United States next year.

MyKuali is manufactured by Sky Thomas Food Industries Sdn Bhd and it was only introduced in May last year. The instant hit instant noodle had sold more than 50,000 cartons nationwide, recording a turnover of about RM1.5 million per month up to November.

Before trying it myself, my general take from everyone else is how good its rich curry paste which makes the soup almost similar with the popular Penang hawker curry mee. I couldn’t agree more.

MyKuali comes in packs of four and inside each pack, there are 3 sachets for the chili paste, seasoning and creamer that makes the curry creamy. Cooking it is like looking any other instant noodles, nothing special about it. The special part comes from the stuff you wanna add into your home-cook MyKuali curry mee.

Some people like it like the original Penang Curry Mee, with see-hum (cockles), taufupok, prawns, long beans and most importantly, coagulated pig’s blood.

Others like me like it simpler with taufupok, cuttlefish and prawns. And it’s the only things I can find in my fridge at that moment when I cooking it.


The cooking process takes about 5-10 minutes, depending on how many packets you’re cooking. I was hosting another friend so I cooked for 3 people and it took me longer than usual to cook.



Usually I will cook the instant noodle with the soup together but for this meal, I separated the cooking process for the noodle and soup. I don’t usually cook it this way, I like it when the noodle absorbs the flavour from soup but because of timing, I had to separate it to prevent the noodle from getting soggy and all mushy.



The extra ingredients are prepared separately too except for the taufupok, I want the taufupok to soak up the flavour of the curry. I briefly cook the prawns and cuttlefish over boiling water and serve it together with the noodle and curry soup.


When I’m finally done preparing my curry noodle, my dish is pretty presentable.

Now fans of MyKuali are right about the rich curry paste which makes the soup almost similar to the real deal, however my wife do not fancy it that much. Can’t blame her since she’s a Penangite and she’s been eating the best Penang and BM curry mee all the while. As for me, I kinda like it because it has a unique flavour of its own. First of all, you must know that MyKuali it’s unlike the original Penang Curry Mee but the flavour is almost similar. The noodle is different and the soup preparation and ingredient are different. And for sure it’s nothing close to the santan-based Curry Laksa served here in KL too.

To me, MyKuali is like a mix of both worlds – not too spicy and not too creamy. Like a said, a unique taste of its own. As for my guest from Penang, he likes it too. He agrees with me that MyKuali is indeed unique and has a flavour of its own. While my wife still prefers Maggi’s Assam Laksa instant noodle, my Penang guest don’t mind having it again.


In the end, we both came to the same conclusion that MyKuali is definitely one of the best instant noodles from Malaysia so far.

American Express and Robert Parker’s Wine Advocate Present Inaugural Grand World Tour 2014 in Asia

Robert Parker

I’m not much of a wine drinker but every now and then I do enjoy a bottle of fine French wine with some great company over dinner. They said men are like wines, the aged well with age and I couldn’t agree more. I’m not implying that I’m getting ever better as I grow older… hehe, but I do find myself exploring things that I never thought I would enjoy. But wine appreciation is something new and interesting to me and I do have lots to learn. However, thanks to American Express and Robert Parker’s Wine Advocate, wine enthusiast like me will be able to learn more about wine as there will be a special event happening in Malaysia soon.

Robert Parker, one of the world’s most influential wine critics and writer is headed for Kuala Lumpur, Malaysia this 8-9 March as part of Wine Advocate’s Grand World Tour, presented by American Express International, Inc. The Tour includes a five-city feast of exceptional fine wine and dining experiences in Kuala Lumpur, Beijing, Shanghai, Hong Kong and Singapore.

If you’re new to wine and would like to know more about wine, there’ll be invaluable wine buying and tasting tips. Also to delight the local connoisseur, the team will present the Great Cabernet Sauvignons of the World for the event in Kuala Lumpur.


About Robert Parker

Robert Parker is today’s leading and iconic wine critic in the world. With the “Wine Advocate” magazine and the eRobertParker.com website – wine enthusiasts, connoisseurs, aficionados or trade professional alike have access to a unique and independent guide to fine wine since 1978.

Reviews are based on the 100-point rating system, which was introduced by Parker himself and is regarded as the industry standard worldwide.

Partnering with American Express, the leader in offering exclusive lifestyle experience, Robert Parker’s Wine Advocate Grand World Tour in Asia provides guests with the ultimate experience to engage with leading voices in the wine industry – including Parker himself. His scores have solidified market prices influencing the buying habits of serious wine consumers, particularly in Bordeaux. He is the only critic in any field to receive the highest Presidential honors from three countries and whose opinion is sought by media outlets worldwide, including TIME, 60 Minutes, The New York Times, Charlie Rose, The Economist and more.


Details of Robert Parker’s Wine Advocate Grand World Tour in Kuala Lumpur, Malaysia

A series of events are scheduled for Malaysia and will be held at The Hilton Sentral, Kuala Lumpur, Malaysia on 8-9 March.

Gala Hedonist’s Dinner – 8 March at 7:00pm

The memorable Gala Hedonist’s Dinner will highlight eight iconic wines sourced from prestigious vineyards matched with a five to eight-course dinner. Guests will enjoy an intimate conversation with a famed wine personality seated at every table, including members of The Wine Advocate’s esteemed reviewer team, prestigious winemakers and vineyard owners. Guests will get to savour classic wines which include Tenuta San Guido Sassicaia 1985 and vintages from Château Mouton Rothschild Price: US $1,100 per person (US $880 for early bird reservations from now to 5 February)

“Taste of Greatness Masterclass – The Great Cabernet Sauvignons of the World” 9 March at 11:00am

This special master class will feature a great selection of Cabernet Sauvignons from leading wineries.  This will be followed by a discussion and a final vote revealing the most impressive wine of the day. Labels from Château Léoville-Las Cases and Château Montrose will also be featured.

Price: US $400 per person (US $320 for early bird reservations from now to 5 February)

If you’re an American Express Card Member, you’ll get to enjoy priority booking privilege from now to 23 January while public tickets sale begins from 24 January. Early bird discounts are applicable to reservations made before 5 February. All bookings can be made at www.grandworldtour.com. Tickets are limited and Terms & Conditions apply.



Kuala Lumpur – 8 – 9 March
Regions: The Great Cabernet Sauvignons of the World
Critics: Robert Parker, Lisa Perrotti-Brown MW, Monica Larner

 Beijing – 26 – 27 February
Regions: Pomerol, St. Emilion
Critics: Robert Parker, Lisa Perrotti-Brown MW,

 Shanghai – 1 – 2 March
Regions: Medoc 2000 & 2009, Grave, Pessac-Leognan & Sauternes
Critics: Robert Parker, Lisa Perrotti-Brown MW

 Hong Kong – 4 – 6 March
Regions: France v. the world, The Legend of Greatness
Critics: Robert Parker, Lisa Perrotti-Brown MW, Neal Martin

Singapore – 13 – 16 March
Regions: Iconic Piedmonts, Italy
Critics: Robert Parker, Lisa Perrotti-Brown MW, Monica Larner

All bookings can be made at www.grandworldtour.com. Tickets are limited and Terms & Conditions apply.

My Recipe for Home-Style Chinese Fried Rice with Wing Heong’s Honey Bacon ‘Bakkwa’ [Video]

Home-style Fried Rice with Honey Bacon 'Bakkwa'

I do cook at home whenever possible and I enjoyed my time in the kitchen. I don’t regard myself as a great cook but I do know how to cook up some simple but extremely yummy dishes for my family. Chinese fried rice is one of my favourite dishes but I like to make my own recipe for it. This particular recipe I’m going to share today is my very own creation and I called it ‘Home-style Chinese Fried Rice with ‘Bakkwa’. It’s a simple yet delicious meal to cook and my family loves it a lot.

Unlike any other Chinese fried rice recipes, I use ‘bakkwa’ instead of ‘lap cheong’. I’m using Wing Heong’s Honey Bacon ‘bakkwa’ because it’s my favourite and perhaps the best ‘Bakkwa’ I’ve ever tasted so far. I prefer to use the ‘bakkwa’ because I don’t like the rancid taste and smell of ‘lap cheong’ so I use Honey Bacon ‘bakkwa’ – you can also use the traditional pork, beef or even chicken ‘bakkwa’. But seriously, try Wing Heong’s.

Cut the Honey Bacon 'Bakkwa' into small bits. fr_03 fr_04

My Home-style Chinese Fried Rice with Honey Bacon ‘Bakkwa’ is very simple to prepare. These are the things and ingredients needed:

  1. Rice – enough for 2-3 person
  2. Mix vege – carrots, corns, peas, cauliflower and even pepper  (all diced)
  3. Egg – beaten
  4. Soya sauce, Oyster sauce, salt and pepper – add them to taste
  5. Fresh prawns, slice chicken or beef – your choice
  6. 2-3 cloves of Garlic – chopped finely
  7. Honey Bacon ‘Bakkwa’ – diced to bits

You can watch the video below for the cooking steps but it’s pretty simple if you follow these steps:

  1. Heat up cooking oil in wok.
  2. Add in chopped garlic and give it a quick stir. Then add the rest of the mix vege and continue stirring it. If you’re using fresh prawns, add it after the mix vege or else you’ll over cook it.
  3. Now fry the eggs and keep stirring so you can clumps of fried eggs instead of an omelet.
  4. Add in the rice and continue stirring until everything is nicely cooked together.
  5. Add soya sauce, oyster sauce, salt and pepper to taste. Continue stirring everything gently to infuse the flavours.
  6. Once the fried rice is done, add in the honey bacon bits and give it a good stir.
  7. And finally, serve it while it’s hot with any condiments of your choice.

This is a very simple recipe and you can cook it easily for lunch and for dinner. I usually prepare for 3-4 people so you will need to estimate your ingredients to your preference. If it’s your first time cooking and trying out my recipe, you’ll probably need a try it a few times before you can get the hang of it. But if you’re a seasoned cook, you will find using ‘bakkwa’ gives more fragrant to your dishes. Hope you find this recipe helpful and enjoy cooking it as much as I do.

WeChat Announces Partnership with Chatime And Celebrates with 1 Million Cups

Lisa Surihani (WeChat Ambassador), Bryan Loo (MD of Chatime Malaysia), Louis Song (Country Manager - Tencent) & Shaheizy Sam (WeChat Ambassador)

WeChat, currently the number one mobile social communication application in the country, today announces their partnership with Chatime, the top lifestyle tea provider in Malaysia. In celebration of this strategic partnership, WeChat users will get an opportunity to redeem and purchase 1 million cups of Chatime through digital coupons made available via the WeChat platform.

WeChat offers brands the opportunity to engage their users and also reward them with unique and exclusive promotion. It is reported that the 1 million cups of Chatime is worth over RM6 million. This collaboration is not only to enhance connectivity and interaction of WeChat users but also to reward them.

Chatime Malaysia now has an ‘Official Account’ on WeChat. Chatime strives to be in line with many new advancement in technology, shifting gear and going beyond social media reach out to our existing and communication apps for fast, easy and usually free communication with their friends and loved ones. In 2010, Chatime Malaysia boomed into the beverage industry in Malaysia thanks to effective use of the social media platforms.

From today until 27 October 2013, WeChat users will be able to purchase and enjoy their second cup of Chatime at RM1 with every purchase of a normal priced beverage. In order to redeem this exclusive promotion, they would need to simply present the voucher on their phone upon ordering at any Chatime outlets in Malaysia.

Photos from the launch is available for viewing here. For more information, you can visit www.WeChat.com and www.Chatime.com.my

Photo Caption: (from L to R) Lisa Surihani (WeChat Ambassador), Bryan Loo (MD of Chatime Malaysia), Louis Song (Country Manager – Tencent) & Shaheizy Sam (WeChat Ambassador) posing for photo opportunity during the celebration launch and Chatime HQ.

Photo credit: Cik Lily Putih

Wing Heong BBQ Dried Meat (Bakkwa) at Jalan Imbi, KL

Wing Heong BBQ Meat

Earlier this month, I had this sudden craving for ‘Bakkwa’ and I haven’t had any since Chinese New Year earlier this year. Although ‘Bakkwa’ is traditionally prepared and consumed during Chinese New Year, however it has been a norm now to buy and consume ‘Bakkwa’ 365 days in a year. I’ve then decided to take my friend’s recommendation to try out Wing Heong ‘Bakkwa’ at Jalan Imbi, one of the oldest brand and company producing the tastiest ‘Bakkwa’ in Kuala Lumpur.

‘Bakkwa’ or dried meat (Jerky) is an ancient old meat preservation and preparation technique originating back to China. The general method for production has remained virtually unchanged throughout the centuries, but the techniques and recipe have been gradually improved.

Wing Heong Food Industries Sdn Bhd at Jalan Imbi

Wing Heong BBQ Meat is the main product of Wing Heong Food Industries Sdn.Bhd. The Wing Heong brand of dried meat had its beginnings in the early 1970s with its founder, Mr. Mun Wing, embarking on a rigorous product testing exercise among family and friends to come up with the ultimate recipe.

So yes, Wing Heong brand is indeed a family run business which has been preparing and producing mouthwatering ‘Bakkwa’ since the 70s. Surely, they pride themselves for preparing the best quality and tasty food products for the past 3 generations and it shows – Wing Heong brand of ‘Bakkwa’ is absolutely tasty with plenty of flavours to choose from and their customers who have been regulars for decades totally agree with it.

Wing Heong Honey Bacon
Wing Heong’s Honey Bacon strips are unlike many dried meat products at the shop. This Honey Bacon is rather new and it was introduced couple of years ago and it’s now a hit.

Wing Heong
I’ve heard of the spicy flavoured ‘bakkwa’ but I haven’t actually tasted any until now. I must say it’s quite yummy and not exactly that spicy.

Wing Heong Pork Slices and Strips
The BBQ pork slices and strips are definitely a favourite to those who likes their ‘Bakkwa’ to be on the chewy side.

Wing Heong BBQ Chicken Meat
And of course, there’s always the BBQ chicken ‘Bakkwa’ if you’re trying to avoid red meat.

Wing Heong Dried Beef
And beef ‘Bakkwa’ if you prefer a difference flavour.

Wing Heong Dollar Meat
Or if you prefer a bite-size ‘Bakkwa’, you can try the Dollar Meat of Gold Coin ‘Bakkwa’

Wing Heong BBQ Meat is made of pork, beef and even ostrich meat. Pork and beef ‘Bakkwas’ are quite common but Ostrich meat is rather new to me. In fact, I’ve tasted Wing Heong’s Barbeque Ostrich ‘Bakkwa’ and it was pretty good. It definitely has got a stronger flavour to it but it is as good as the pork and beef ‘Bakkwa’. The ‘Bakkwas’ are usually sliced and minced and also comes in a variety of shapes, such as the Dollar Meat which is also known as the ‘Gold Coin’. Besides the variety of meat and shapes, they have a variety of flavours too. From Original smoked flavour to the Honey BBQ – and you if you like a little heat, you can always try the spicy ones.

Wing Heong Meat Floss

Wing Heong Seaweed Meat Floss

Meat floss is also a common thing to find at a shop like Wing Heong. Their meat floss is also as famous and as good as their ‘Bakkwa’. Besides the common ones, they have crispy meat floss and also with seaweed mix. I’ve tried all of it but I have to say that the seaweed meat floss it’s superbly good. Meat floss are usually served as a snack and as condiments. Meat floss goes well with dried meat as a sandwich treat and also as dish on its own with porridge.

Wing Heong Meat Floss with Porridge

Wing Heong brand also pride themselves of creating and producing some really good food products and snacks. If you’re at their outlet, you will definitely see a vast variety of snacks and pre-packed ingredients from their very own recipes and preparation.

Wing Heong Snacks

Amidst the bustling city of Kuala Lumpur, Wing Heong BBQ Meat outlet at Jalan Imbi is definitely a hidden treasure. The main branch has been there since 1970 and as the dried meat ‘Bakkwa’ popularity grows, a few more similar businesses open up. Till today, Wing Heong BBQ Meat at Jalan Imbi is still as popular as before, thanks to their great tasting ‘Bakkwa’ and excellent customer service. So at the end, I ended up with 5 packs of their finest ‘Bakkwa’ and it’s not even Chinese New Year yet.

Wing Heong BBQ Dried Meat

But come to think of it, Chinese New Year is just 3 months from now. I guess I better be putting in my online order earlier for Wing Heong BBQ Meat for next year.

If you wish to try out Wing Heong ‘Bakkwa’ yourself, here’s where you can find their outlet addresses below or you can just visit their website at www.wingheong.com or www.bakkwa.com.my.

Main Branch: 120, Jalan Imbi, 55100 Kuala Lumpur, Malaysia.
Tel: 03-21412122 / 21457386
Fax: 03-21457382 / 03-21458914
Business Hours: 9AM to 10PM

SS2 PJ Branch: 27, SS2/64, 47300 Petaling Jaya, Selangor, Malaysia
Tel: 03-7877 5455
Fax: 03-7877 8455
Business Hours: 9AM to 10PM

Sri Petaling Branch: 90, Jalan Radin Tengah, Taman Sri Petaling,
57000 Kuala Lumpur, Malaysia
Tel: 03-9056 3028
Fax: 03-9059 3026
Business Hours: 9AM to 10PM

Kepong Branch: 83, Metro Perdana Barat 2, Taman Usahawan Kepong, 52100 Kuala Lumpur, Malaysia
Tel: 03-62523080
Fax: 03-62523090
Business Hours: 10AM to 10PM

Bukit Tinggi, Klang Branch: No39-0, Jalan Batu Nilam 5, Bandar Bukit Tinggi, 41200 Klang, Selangor, Malaysia
Tel: 03-3324 9496
Fax: 03-3324 9497
Business Hours: 10AM to 10PM

Taman Connaught, Cheras Branch: 118, Jalan Cerdas, Taman Connaught, Cheras, 56000 Kuala Lumpur, Malaysia.
Tel: 03-91001181
Fax: 03-91003199
Business Hours: 10AM to 9PM

Prawn Mee (Hokkien Mee) @ Restoran Kam Heong, PJ State


Looking for a good prawn mee place in PJ besides Lim Mee Yoke? Well, then you should try out this prawn mee stall at Restoran Kam Heong in PJ State. One of the best prawn mee I’ve tried so far.

Restoran Kam Heong is cornershop restaurant located somewhere along Jalan Tengah, off Jalan Sultan just nearby Menara MBPJ. If you’re familiar with PJ State, then you should know where Public Bank and HSBC Bank are located. Well, Restoran Kam Heong is located right behind these two banks.

Restoran Kam Heong has been around for decades. It’s a hawker-style restaurant dishing out some of the best food in PJ district. We used to frequent the same restaurant for duck rice when I was younger. The duck rice stall is still there, but they only serve lunch and dinner crowd.


As for the prawn mee, I usually patronise Restoran Kam Heong in the morning for breakfast. Unlike many other prawn mee that I’ve tasted, the prawn mee served here at Restoran Kam Heong is the closest to my liking… and wifey’s too. There are many names for prawn mee in Malaysia. Prawn Mee is better known as Hokkien Mee in the northern region especially in Penang. In Ipoh and the southern region, it is known as ‘Har Meen’ in Cantonese or ‘Hae Mee’ in Hokkien. But no matter what it’s called, you can tell it’s a prawn mee from its distinct ‘prawny’ smell.


Prawn Mee is usually served with yellow noodle and rice noodles in a fragrant stock, which is made from fresh shrimps and dried prawns, as well as pork or chicken.  Some places in PJ and KL, they even served with slices of hard-boiled egg.

Somehow, I particularly like this prawn mee for some reason. Perhaps it’s because the soup is tasty and less ‘prawny’ than others. Yes, some prawn mee stalls have that heavy ‘prawny’ stench and I don’t really fancy that kind of smell, let alone putting it in my mouth. Served with generous portion of tauge (beansprouts), kangkung and pork, just one bowl of it in the morning can last you till late noon. And if you want a little more heat to your prawn mee, you can always mix in a little bit of sambal.


RM5.50 for a bowl of Prawn Mee, I’m definitely keeping this bowl dry!

Google Map Location:

View Larger Map

Restoran Kam Heong
Prawn Mee Stall,

8, Jalan Tengah (Off Jalan Yong Shook Lin)
Petaling Jaya, Selangor 47300

Hunger Rating : My Hunger : 4 Satisfaction Rating : My Hunger : 4

Hunger Rating is to tell how hungry I am at the moment of time and Satisfaction Rating is the overall rating for the food and presentation.

Lim Fried Chicken @ Restoran Wong Soon Kee, Subang Jaya SS14

Satisfying Lim Fried ChickenLim Fried Chicken

Subang Jaya SS14 is pretty well known for plenty of good food and ultimately famous for Bah Kut Teh in Subang area. There are at least four Bah Kut Teh restaurants just along the same street. Now I’m not going to talk much about Bah Kut Teh but instead, I’m going to ‘talk cock’ and introduce you readers to the best fried chicken in Subang Jaya.


Located at the corner lot of along Jalan SS14/1, Lim Fried Chicken (LFC) serves the best fried chicken in the whole Subang Jaya area, some would say in Petaling Jaya as well. LFC is a stall within Restoran Wong Soon Kee and they are only in business during lunch time. Go during lunch time and expect a long queue and hope for empty seats around. However long the queue is, customers will patiently queue up just to taste that juicy in the inside and crispy on the outside fried chicken.


03Customers queuing up to order.

The fried chicken is served with side dishes (usually veges or fish or cuttlefish) or your choice, curry and their home-cooked yummilicious sambal. If you’re not sure what to order, they’ll serve you rice with fried chicken, a side vegetable dish with sambal. Even that is enough to whet your appetite and to give you a satisfying meal.

See Also: Snap, Share and Win iPad Mini


The chicken thighs and breasts are prepared fresh every day they fry it right at the restaurant – so that the fried chicken is always hot and fresh from the deep-fry wok. The generously large piece of chicken is the reason why many customers love the fried chicken there.

06That’s a whole lot of chicken thighs
05Deep fried to pecfection


If you wish to try something different, there’s always Chee Cheong Fun to replace your rice and a variety of side dishes that are all pretty good. There are mutton, fried Kembung fish, sambal sotong, eggs and two types of vegetables – stir-fry cabbage and long beans.

Excellent choices of side dishes. Stir-fry cabbage, long beans, sambal sotong and more. Chee Cheong FunSelection of side dishes


LFC is self-service so you queue up, order your food, pay and walk away with a plateful of goodness. My usual order is rice with fried chicken, long beans, egg and flooded with awesome curry and a generous scoop of sambal. My usual order cost me RM9.00 and it’s RM5.50 for that one piece of fried chicken. Pricey, yes but it’s worth to pay that much because it’s truly a satisfying meal.

08Order, pay and enjoy your meal

09That’s my lunch!

So if you’re somewhere in Subang Jaya and can’t decide what to have for lunch, why not give Lim Fried Chicken a try. I’m quite sure you’ll love it.

View Lim Fried Chicken @ Wong Soon Kee in a larger map

Restoran Wong Soon Kee
Lim Fried Chicken Stall,
1, Jalan SS14/1,
47500 Subang Jaya,
Selangor Darul Ehsan,

Opening hours: Open 7.30-11am, 2.30-5pm. Closed on Tuesdays

Hunger Rating : My Hunger : 3 Satisfaction Rating : My Hunger : 4

Hunger Rating is to tell how hungry I am at the moment of time and Satisfaction Rating is the overall rating for the food and presentation.

‘Siu Yoke’ Roast Pork at Wong Mei Kee, Pudu [Non-Halal]

Dato preparing the dishes


Restoran Wong Mei Kei or also known as Wong Kee in Pudu is well-known for its succulent and crispy ‘Siu Yoke’ or roast pork – good enough to whet your appetite. Located at the corner shop along Jalan Nyonya in Pudu, somewhere behind Shaw Parade, Restoran Wong Mei Kee has got a reputation for serving the best ‘Siu Yoke’and amazingly keeping their customers waiting patiently. They only begin serving from 12.30pm onwards.

Wall of Fame?

I call it ‘Dato Siu Yoke’ because the owner who prepares the dishes is or supposedly to be a Dato, according to the photo on the restaurant wall. The main attraction to Wong Mei Kee is definitely not the ‘Dato’ but rather the chunky and succulent roast pork they served there.  Even though many foodies claimed that this is the best Siu Yoke in KL, I begged to differ because I’ve tasted much better Siu Yoke than this. However, if you’re talking about the best Siu Yoke within that area of Kuala Lumpur, then I would agree.


Chunky and succulent Siu Yoke

The Siu Yoke has got the right proportion of fats, juicy meat and crispy skin but I feel that it’s a bit way too chunky. Some may like it a lot but I prefer mine with a little less chunky, then it’ll be less fatty.

BBQ Honey-glazed Char Siu

The ‘Char Siu’ or BBQ honey-glazed pork is nice but nothing much to shout about. It shows too when most customers rather wait for the Siu Yoke than to have the Char Siu there. Although there are some customers who go for roast chicken rice, I can also tell that it’s not exactly their best seller.

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Lunch at Wong Mei Kee is never cheap, even for a single-portion dish. A normal single-portion Siu Yoke rice will cost you RM12. There were five of us for lunch and we ordered Siu Yoke and Char Siu for five person. We payed RM98 for lunch with iced Chinese tea for all five or us. Although the meal was great but the price can be quite a talking point after lunch. So, unless you’re ready to pay for it, go easy on the Siu Yoke, okay.

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Wong Mei Kee (Wong Kee) (王美记) Hai Lam Chicken Rice & Roast Pork
30, Jalan Nyonya,
Off Jalan Pudu,
55100 Kuala Lumpur

Hunger Rating : My Hunger : 3 Satisfaction Rating : My Hunger : 3

Hunger Rating is to tell how hungry I am at the moment of time and Satisfaction Rating is the overall rating for the food and presentation.

Lok Lok at ‘Wai Sek Kai’ Chai Leng Park, Butterworth

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When it comes to street hawker food, Penang wins hands down. People have been talking much about how good food is in Penang, but many have forgotten than Penang is not just an island, it consists part of the peninsular that made up the state of Pulau Pinang.

Yes, there are plenty of good food in Penang, but there are some good food too in the Peninsular part of Penang, namely in Butterworth. Now I’m not gonna go through all the food one by one, but I am gonna share a particular makan place if you’re ever in Butterworth area.



I’m quite a big fan of Lok Lok because I get to cook and eat what I want and there are plenty of dipping sauces to choose from. If you’re ever in Butterworth for any reason, do visit Butterworth’s version of ‘Wai Sek Kai’ in Chai Leng Park. There’s a whole row of hawker stalls selling plenty of local delicacies and Lok Lok is one of them.

The stall we frequent is called Pantai Lok Lok and their pricing is quite reasonable. Now there’s no special soup but just a plain pot of boiling water, what makes it really good is the variety of dipping sauces – fried stuffs are really good and overall, the food is pretty fresh and place is well-kept too.



Now it’s pretty hard to tell you how good all these frozen foods are, but it’s definitely easy to say that Lok Lok here is way much cheaper than in Kuala Lumpur.



Now be careful when picking up your food. One can get carried away with the variety of food there. Don’t overdo it, take only what you can eat. Don’t waste food!


Lebuh Kurau 5, Perai, Penang, Butterworth, 13700

Hunger Rating : My Hunger : 3 Satisfaction Rating : My Hunger : 4

Hunger Rating is to tell how hungry I am at the moment of time and Satisfaction Rating is the overall rating for the food and presentation.

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