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Monday, October 01, 2007

I've Moved

Wednesday, April 18, 2007
I've moved to WordPress.

Please visit me @

http://www.3-meals.com.

DRAGON-i

Sunday, April 01, 2007
Four chinese characters stand proudly on the logo of DRAGON-i.

龍的传人

Being the banana that I am, I can't read what it says ... ok, maybe 2 out of the 4 characters. Anyway, I found out that it reads ... "Long De Chuan Ren" which simply means Descendants of the Dragon. Chinese people often use the term "Descendants of the Dragon" (龍的傳人) as a sign of ethnic identity. As you walk into Dragon-i, you can't help but to wonder if you're walking into an ancient chinese hall (not that I've been to one) or probably into a museum. The many rows of chinese writings on the walls as depicted in the images here probably means a lot but I am just settling at admiring it's beauty (can't read ... again). On the other side, 3 Terracotta warriors stand guarding the entrance walkway to Dragon-i ... perfectly accentuates the ambiance of ancient Chinese culture.

If you are think casually strolling into the restaurant would get you a seat immediately ... dream on! Dragon-i is usually packed to the rim, on most weekends. Utilizing a systematic way for queue management, you register at the reception area and is given a queue slip. You are then shown to the waiting area, consisting of a row of bench ... which probably is already filled with eagerly waiting customers.

As you stare impatiently and unblinkingly at the LED sign, waiting for it to display your queue number ... you can't help but feel your stomach growling. By now, the person sitting next to you would have probably heard your audible tummy grouses ... and gave you the funny look. But you couldn't care less, because you just noticed the LED displayed your queue number. Almost instantly, you stood up ... flashed a "nyeh..nyeh.. I am going in first" look to the person who gave you the funny look earlier ... and walked proudly to your table, led by the waitress.

Dragon-i

Finally ... time to enjoy a good lunch! As you flipped through the menu booklet ... you noticed their specialties ... their Xiao Long Bao, La Mian and Szechuan Tan Tan Mian. And also, a handful of other items which looks equally interesting. Of course, I ordered the Xiao Long Pao ... and some other items on the menu but deciding to skip La Mian and Tan Tan Mian.

XiaoLongBao

The first to be served were the Shanghainese Steamed Meat Dumpling, or more widely known as Xiao Long Bao (direct translation : little basket bun). Xiao Long Bao are traditionally steamed in bamboo baskets, hence the name. It is filled with soup and meat, wrapped in jiaozi wrapper (a thinly rolled piece of dough that turns almost translucent after being steamed) which is then sealed by pressing the edges together. Shanghai steamed buns can be recognised by their unique design, as the filled wrapper is gathered up into fine folds at the top, prior to steaming. The soup inside is created by placing some meat gelatin inside the dumpling before steaming. The steam heat melts the gelatin into soup.
Caution : Fresh Xiao Long Baos are very hot; the soup can scald your tongue if you're not careful. Unfortunately, quality declines as it cools down. Picking up Xiao Long Bao can be quite a challenge too ... since the jiaozis are quite thin. If you're not careful, the jiaozis will tear ... and there goes the delicious soup.

Generally, Xiao Long Bao is widely available everywhere but to-date, my vote goes to DRAGON-i for serving the best ones. The servings are naturally well proportionated , and the soup is very well-prepared. But I have to make sure I don't waste any of it when picking it up !!! Hmm ... maybe a straw might help ... to scald my tongue, that is ...

And finally, just add a touch of their Special Chili Oil for flavor and you're in for a treat!

Now, with the Xiao Long Bao aside, time to have some more starters. We will begin the starters course with the Jellyfish. I first learnt to eat Jellyfish in a sushi restaurant. Since then, there's no turning back ... and here I am .. with a wholesome plate of Jelly Fish with Sesame Oil. For a start, it's good to know that Jellyfish toughens if excessively cooked, so it's generally quickly blanched in boiling water for only about 15 seconds. It's customarily shredded and served cold in salads for a crunchy texture. In Dragon-I, the chefs must've put in quite some effort .. for the Jellyfish is both very crunchy and very, very appetizing.

From Jellyfishes, we move on to Eels ... and no, this is not a reality show about exotic seafoo dining. Again, I picked up the love of Eel dishes through my sushi dining experiences. Eels are synonymous with Shanghai cuisine. If not properly cooked, Eels may emit some certain fishy smell. Those who fear the fishy smell will love the Honey Glazed Crispy Eel. Actually, it's so crispy it doesn't even taste like fish. A good dish as snacks or even with your main courses.

After downing some of those good stuff, you may want to also try their fried rice. You will want to have some rice to go with the mouth watering dishes. There's a good variety of fried rice in the menu ... and I ordered 2 different types, to try. Firstly is the Fried Rice with Shrimp and Preserved Vegetable ... something plain and simple, without any meat.

As I mentioned, it's quite plain especially without the presence of meat but goes well with any good dishes. The next one however, caught my taste bud ... it's the Fried Rice with Ham, Prawn and Fish. The ingredient combo must be working very well for I fell in love with it on the first smell. Well, I do admit I can hardly spot any ham and fish ... but the prawns were aplenty. If only it were a little spicy ..I'd go there for lunch and dinner everyday, for a week !


SweetnSour

Of course you have to down the rice with some good dishes for a complete meal. What better dish to have than the Special Sauteed Sweet and Sour Spare Ribs ... and trust me on this .. if you're a meat lover ... well then, this is your thing ! Every piece of rib is so well marinated that when it's cooked, the sauces are saturated into the ribs. As you sink your teeth into the ever so tender meat ... and take your first chew ... you will want to enjoy it slowly, for as I mentioned earlier .. the meat is so tender and juicy and the sauce is sweet with a slight taste of saltiness. And when you swallow ... the meat just slides down your throat ...gracefully.

All meat and no vegetable isn't a good idea of a well-balanced diet. To strike balance, we had Stir Fried String Beans with Minced Meat (yes, I know .. more meat) ... and what I love about this course is the crunchiness of the string beans and the minced meat, that adds to taste.

Finally, you mustn't leave the place before having their famous desserts. I ordered 3 different types of desserts to try ... which is the Deep Fried Minced Meat & Sesame Pastry, Deep Fried Durian Pancake and Pomelo Mango Cream Sago. From the list of 3, the ones I'd go back for more would be the Durian Pancake. When you take a bite on the Durian Pancake, you will be surprised to discover that the skin is actually very crunchy and crispy .. and more surprised to find that the durian fillings are actually cold. Another experience to leave you coming back for more. The 2 other desserts however, will need more work. For example, both the Pomelo Mango Cream Sago and the Deep Fried Minced Meat & Sesame Pastry are pretty tasteless.




Here's what I paid for my lunch ...

Jelly Fish with Sesame Oil - RM14.00
Honey-Glazed Crispy Eel - RM16.00
Shanghai Steam Meat Dumpling - RM8.00
Special Sauteed Sweet & Sour Spare Ribs - RM20.00
Fried Rice with Ham, Prawn & Fish - RM16.00
Fried Rice with Shrimp & Preserved Vegetable - RM14.00
Stir-Fried String Bean with Minced Meat - RM14.00
Pomelo Mango Cream Sago - RM12.00
Deep Fried Minced Meat & Sesame Pastry - RM6.00
Deep Fried Durian Pancake - RM12.00

Dragon-i is located in 1 Utama new wing and I am pretty sure getting to 1 Utama shouldn't be any problem for most of you. Here's the exact location.

Dragon-i Restaurant (1U) Sdn Bhd
Lot S313A, 2nd Floor HighStreet,
1 Utama Shopping Mall,
No. 1, Lebuh Utama, Bandar Utama,
47800 Petaling Jaya.
Tel : 03-7725 8822
Fax : 03-7728 6886

Other branches are located at

MidValley Megamall, Cititel Lobby
CentrePoint Bandar Utama, G115, Bandar Utama
Sunway Pyramid, G1.43. Ground Floor
The Curve, Lot 136 & 137
Cheras Leisure Mall, G22-22A, Ground Floor
Penang QueensBay Mall, Lot 2F-77, 78, 79 & 81, 2nd Floor Centre Court
Pavillion KL, Lot 1.13, Level 1

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Chocz

Sunday, March 25, 2007
Have you ever seen a chocolate fountain? I've seen one recently, while walking at KLCC shopping mall. Like a fountain, a chocolate fountain is a constant flow of melted chocolate flowing endlessly ... of course without the sprinkles and splashes. I was later told that chocolate, with enough cocoa butter, flows gently over a chocolate fountain for serving fondues.

If you are a chocolate lover or worst ... a chocoholic (chocoholism is a facetious portmanteau of "chocolate" and "alcoholism," referring to an addiction to chocolate. A person who is "addicted" to chocolate is often described as a chocoholic), you can never withstand the sight of a chocolate fountain!!! If you still can't imagine the sight of one ... refer to the movie Charlie and the Chocolate Factory acted by Johnny Depp ... notice the chocolate river ....

Anyway, I found the chocolate fountain at Chocz Cafe / Boutique on the 3rd level of KLCC. Fascinated by the uniqueness of the establishment, I decided to check it out. From the menu, their tagline says

"Our Chocolate, Our Passion"

A plethora of taste, with an excitingly wide and tempting range of flavours, the pralines from Chocz. are exclusively handcrafted to explore taste, aroma and the infinite creativity in fine European tradition.

Sounds interesting ... words may say it all until you try it, so I decided to order something. Flipping through the menu, I spotted the very first item on the page ... Nectar. From the image on the menu, the set consist an "oil-lamp" looking thingy, some chocolate platlets and milk. I read on and it says ...



Nectar is the epitome of all hot chocolate drinks. An intense and powerful shot of pure indulgence.

Whoaaa.... interesting. It's hot chocolate. Yeah. And I read further ..

"the divine drink, which builds up resistance and fights fatigue. A shot of this precious drink permits a man to walk a whole day without food" - Aztec Emperor Montezuma

Right. No wonder those Aztec fellows didn't survive. I mean, how can you rely on hot chocolate? Actually, I think they did ... they became Spaniards, didn't they? Ok, I shall leave those poor Aztecs alone and focus on Chocz. Anyway ... this Nectar thingy sounded interesting, so I placed an order for it.

My "Nectar" was finally served and for a moment ... I didn't know what to do. Good thing there were instructions in the menu. Imagine that ... you actually need an instructional guide to make this "Nectar" thingy. Anyway, to make this Nectar thingy ... you will need the "lamp pot" ... candles below it .... chocolate chunks and milk.

Now ... the 4 Steps to Chocolate Heaven

Step One
Select the preferred chocolate chunk flavour. There are 3 to choose from ... dark chocolate, milk chocolate and white chocolate. I personally prefer the milk chocolate ... the white chocolate is a little too sweet for my tastebud.

Step Two
Add chocolate chunks until desired density is achieved. This is how "thick" you want your beverage to be ....

Step Three
Stir constantly with spoon until smooth. This is to ensure the chocolates are all evenly melted.

Step Four
Sit back and suck the sweet Nectar with "straw". This is a very special straw as it's the very same straw that was used to scoop the chocolate chunks into the pot and stir it.

Finally, tasting the Nectar is an experience. It is rich and creamy ... of course depending on the types and quantity of chocolate chunks. As for my preference, I love the milk chocolate as it's just nice. The dark chocolate would be a little bitter while the white chocolate is a little sweet.

To end the article, here's some more information on chocolate.

Research indicates that chocolate may be effective at preventing persistent coughing. The ingredient theobromine was found to be almost more effective than codeine, the leading cough medicine. The chocolate also appears to soothe and moisten the throat. (not an established fact. Articles available from Wikipedia)


A Little History on Chocolate


The word "chocolate" comes from the Nahuatl language of the Aztecs of Mexico. The word is derived from the Nahuatl word xocolatl, which is a combination of the words, xocolli, meaning "bitter", and atl, which is "water". It is associated with the Mayan god of Fertility. Mexican philologist Ignacio Davila Garibi, proposed that "Spaniards had coined the word by taking the Maya word chocol and then replacing the Maya term for water, haa, with the Aztec one, atl."[verification needed] However, it is more likely that the Aztecs themselves coined the term, having long adopted into the Nahuatl the Mayan word for the "cacao" bean; the Spanish had little contact with the Mayans before Cortés's early reports to the Spanish King of the beverage known as xocolatl.


Contact Details

Chocz

Kiosk K31, Level 3 Suria KLCC, Kuala Lumpur
50088 Wilayah Persekutuan, Malaysia
Tel: 03-2382 0366

Opening Hours: 10am-10pm

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Choon Yien Restaurant

Friday, March 16, 2007
Char siu (Chinese: 叉烧), also known as char sau or Chinese barbecued pork, is a Cantonese cuisine using barbecued pork.

Char siu is usually made with long strips of boneless pork, typically pork shoulder. The distinctive feature of char siu is its coating of seasonings which turn the meat dark red, or occasionally burnt and black during cooking. The seasoning mixture for char siu usually includes sugar or honey, five-spice powder, soy sauce, red food colouring (optional) and sherry or rice wine (optional).

Before you start salivating away, let me introduce a place for you to get some really good char siu. The place mentioned is Choon Yien Restaurant, which is tucked deep in a corner of section 17, PJ ... a place called Happy Mansion. When I first heard about this place, I was like .. is there a place named Happy Mansion in PJ ? Apparently there is ... it's the name of the flats in that area. If you refer to my previous article on 6 to 10 Grill and Food Foundry, that's exactly where Choon Yien is. But worry not, I'll provide the map to go there down below.

A word of caution though ... this is a restaurant ala coffee shop i.e. not air-conditioned and it's pretty much open-aired. But somehow that doesn't stop me from going back there again ... and again ... and again ... and again ..... ok, ok .. I am sure you would've gotten my message by now. Anyway, back to the topic ... Choon Yien do serve very good char siu, if not the best. I never asked the name of the chef (I think he's the chef ... i.e. he's the moustache guy who does all the chopping on the chopping board) but I usually make my orders through James 'Ayam'. First impression of him ... very cocky (he's a little loud) but once you're familiar with him, he's ok.

Everything seemed quite process oriented here ... from the moment you take your seat. James or some other guy would approach you to take your order and usually they would know how much you 'can' eat i.e. the portion of meat served would be just nice.


There really isn'y much option to choose from ... char siu and chicken. And maybe some boiled vegetables.

I think ....

I don't recall any other dishes from there. Anyway ... orders were taken swiftly and your food is served promptly. Hmm... that came out like a tagline eh ... wonder if I can recommend this tagline to them.

Alright, now over to the char siu. Your first experience with it will be memorable....

Everything turns quiet as you grab your fork ... thrust it forward and sink the pointed edge into the meat.
You lift it up ... and move it towards you ... and as it approaches, you can already smell the perfectly barbequed pork. The effort, the passion of a chef in creating this beautiful piece of work ...

And finally, the moment comes when you sink your teeth onto it ... your first time .... feels ... juicy .... tender .... sweet ... and finally just slides down your throat ....

. . . . .
. . . . .
. . . . .

And you're ready to order some more ! Please don't forget about the rice ... it's equally good. The rice and the char siu ... it's like bread and butter ... has to be accompanied.


But before you start making your rush out the door to get there, please allow me to remind you that the precious char siu is very limited. Please go early if you want to get your share of it. Better still, call James 'Ayam' and drop your order with him before going there. Else, you will end up with a plate of chicken and probably some vegetables ... which would be a equally suffice for a simple lunch. Then again, we are not traveling all the way there, braving the heat and traffic to just have a 'simple lunch' ... are we ?


Well ... words are spoken, I let your imagination run wild .... while I present my reviews to you.


Contact Details
Restaurant Choon Yien
Happy Mansions, Jalan 17/13
Section 17, Petaling Jaya

Ratings
OVERALL RATINGs : * * * * (Yes, I am biased when it comes to rating, but I'd give anything for another piece of that char siu ... !!! And I couldn't care less if I have to sweat it out ...)
Environment Ratings : * * (I can't help you much here, James ... the truth is the truth)
Food Ratings : * * * * (Only selective ones are good)
Service Ratings : * * (Inconsistent, I do get different comments)
Value Ratings : * * * (Average pricing for a cuty restaurant)

Operation Details
Average Price : Pay RM10 to be a happier person
Business Hrs : Lunch hours only (please be early). Close on Sundays.
Accepted Cards: Oh come on, you're asking too much !

Miscellaneous Details
Halal : HA HA HA .. you think ?
Dining Method : You can dine anyhow and anywhere ... I doubt they care as long as you pay.
Food/Cuisine : CHAR SIU ..... chicken (who cares) ...vege ....
Ambience/Features : The only luxury would be a shade from the sun.
Reservations : Only for food. Bring collapsible table and chair la .. if no more seats.

Restaurant Capacity
I think I can estimate around 40 pax ?

Here's some recipes on making char siu :

Lily Wai Sek Hong
Recipeland

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Izzi Pizza, Pasta & Coffee

Wednesday, March 14, 2007

If you drive along Jalan Sultan Ismail, pass Sungai Wang .. you will come across a bright colored three storey building, almost next to Lot 10 shopping mall.

And if you stop your car next to the building, there's usually an guy in blue that'll run towards you. Don't worry, he's not about to mug you ... he's just the parking jockey for Izzi Pizza, Pasta and Coffee restaurant. And guess what ? It's free ... ! Yes, free jockey parking ... I think that scores, man. To have a restaurant along this ever busy street in Jalan Sultan Ismail ... it sure helps. And something else, the joint provides 'free wi-fi' too. I mean, yeah ... everyone does nowadays, but free AirZed .. that's quite cool. I could very very be posting this blog right from the restaurant...


And as you walk into the restaurant, you will probably like their interior decor and design. Simplistic furnishings and especially the bright blue glass ceiling makes the place look modern. As mentioned earlier, the restaurant has 3 floors ... and it comes with an ... elevator ! Gosh ... I mean, these Indonesians sure know how to enjoy life huh. Consisting of three floors, the place can easily accommodate more than 100 patrons. Their design concept is stylish, clean, artistic yet comfortable. The guests can even enjoy a rare view of the restaurant’s pizzaiolos (pizza makers) as they twirl and flip their pizza dough in the air from the show kitchen on the ground floor ... (that's pretty much like our local roti canai fellow)


Pizza or pizza pie is the name of an oven-baked, flat, usually round bread covered with tomato sauce and cheese with other toppings optional. While it is a typical dish of Neapolitan cuisine, it has become an extremely popular dish all over the world.

As mentioned in their tagline "Great Italian & Asian Cuisine", you will be expecting a great range of pizzas, pastas, local delights and even mee goreng !

Pollo Tropicale Pizza was the first order to arrive. Pollo Tropicale comes with smoked chicken, mushroom, red bell pepper, pineapple, garlic oil, dried chilli, mozarella cheese and tomato. That .... is a mouthful ! I am never a fan of pizza but I have to try some ... for sake of you guys, my readers. My first reaction ... it tasted good. I like the thin, crisp crust which is like .. super crunchy. But it does smell a little burnt. But for a non-pizza lover like me, it's got my vote.


After the Italian, it's time to make a comeback ... for oriental taste. It's the ever popular and favourite Mee Goreng (tasted a little like mee goreng mamak though). TO serve a popular dish such as this would require a certain amount of skills. The more popular a dish is .. the harder it is to meet the standards. Izzi prepares them well though ... very large portion and plenty of ingredients. A little squeeze of lime, aa few drops of sambal, and it's a complete meal ! Unfortunately, the chicken chunks were a little hard to swallow .. as it's equally huge ... otherwise ... a favourite.

Izzi offers a range of local delights in their asian menu. There's Ju Hu Char which is stir fried chinese radish, carrots, shitake mushroom with ginger sauce, served with crispy vermicelli and lettuce cup. There's also the local favourite, satay that comes in either chicken or beef meat. Deep fried Calamari with seasoning flour, served with Bangkok sauce and Izzi dressing sauce ... is something you shouldn't miss either. And then there's the Vietnamese Spring Roll ("po piah") which is Spring vegetable wrapped in rice paper, rolled fresh.

Spoilt with so much choices, sometimes it's quite difficult to choose. But comes Asian Platter to save the day .... it's a combination of all the dishes above served in a single platter. It's good, except that the calamari is a little ... salty for my comfort. Others may love it.

Izzi must love food fusion, from the example above. Another one is the Chicken Steak with Pasta. This is favourite in Izzi, noticeable from the thumbs up sign in the menu. It's Grilled Chicken served with mushroom sauce and linguine. I like the smooth linguine and the tender grilled chicken ... but the mushroom sauce tasted a little funny. Maybe I am not a mushroom fan but it tasted a little "slimy" ....

Pasta lovers would looooove the Fettucini con Funghi ... it's topped with olive and sun-dry tomato. The creamy texture ... with some parmesan cheese ... wouldn't it be heavenly ? Let's just say it's ... Creamily Delicious.

From the antipasti list, the Izzi Dough Balls are the perfect choice, especially when you’re starving and can’t wait till the waiter delivers your main course. The eight dough balls arrived freshly from the oven accompanied with garlic butter. The balls tasted a bit yeasty (no pun intended!), but the butter, which instantly melted on the smooth surface of the balls, added a delicious zest of garlic.


And here's what we had and the pricing :

  • Fettucini Con Funghi - RM15.80
  • Chicken Steak with Pasta - RM18.80
  • Pollo Tropicale Pizza (regular) - RM21.80
  • Asian Platter - RM20.80
  • Mie Goreng - RM12.80
  • Cheese Dough Ball - RM5.80
  • Soft drinks (refillable) - RM5.90
  • Strawberry Shakes - RM7.80
  • Peppermint Tea - RM4.80
Here is our usual reviews.

Contact Details
Izzi Pizza, Pasta & Coffee KL
44-2A, Jln Sultan Ismail,
50250 Kuala Lumpur
Tel : 03-21415808

For Delivery and Reservation Call:
Delivery No: 1-300-88-5555
Reservation No: 03-2141 5808
Events/Functions No: 03-2141 4111

Ratings
OVERALL RATINGs : * * * (Generally a nice family place)
Environment Ratings : * * * * (Effortlessly worthwhile)
Food Ratings : * * (Only selective ones are good)
Service Ratings : * * (Inconsistent, I do get different comments)
Value Ratings : * * * (Average pricing for a cuty restaurant)

Operation Details
Average Price : RM20 & above
Business Hrs : Monday - Friday: 11.00 am - 12.00 am, Saturday - Sunday: 11.00 am - 1.00 pm
Accepted Cards: major credit cards accepted

Miscellaneous Details
Halal : Yes
Dining Method : Dine in, take-away and delivery
Food/Cuisine : Italian and Asian, Fusion
Ambience/Features : Modern and cosy
Reservations : Yes

Restaurant Capacity
Restaurant size : 305 m2
120 seats (including bar)
Full bar set up

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Yee Sang

Sunday, February 18, 2007

Yusheng or yee sang (Chinese: 鱼生; pinyin: yúshēng) is a Chinese-style raw fish salad. It usually consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Literally translated, "yusheng" means "raw fish", though it can also be taken to symbolise abundance, prosperity and vigor.


The delicacy was invented 1,500 years ago in southern Chinese coastal areas such as Chaozhou and Shantou, during the Song Dynasty. According to legend, a Chinese female deity known as Nüwa (女娲) created mankind from clay and mud on the seventh day of the first month of the Lunar New Year. From then on, this day was known as the "Birthday of Man". It is believed that the fishermen and seafarers of ancient Southern China were very observant of this myth. On this day, yusheng would be prepared in feasts or religious ceremonies, not just to commemorate the event but also to show respect to Nüwa. In the 19th and early 20th centuries, many of these fishermen immigrated to Southeast Asian countries like Malaysia and Singapore in search of a better life. They brought this traditional dish along with them.


In modern times, yusheng is most commonly served in Chaozhou and Shantou. Recently, some Chinese restaurants in Hong Kong have re-introduced this dish, naming it "Lo Hei". The dish is, however, particularly popular in Malaysia and Singapore, where it has come to be associated with the Chinese New Year festivities. It is a custom for families and friends to gather around the table and, on cue, proceeding to toss the shredded ingredients into the air with chopsticks while saying 吉祥话 (Jíxiáng Huà, auspicious wishes) out loud to mark the start of a prosperous new year.


Typical ingredients include: fresh salmon, daikon (white radish), carrot, red pepper (capsicum), ginger, kaffir lime leaves, Chinese parsley, chopped peanuts, toasted sesame seeds, Chinese shrimp crackers (or fried dried shrimp), five spice powder. The dressing is made primarily from plum sauce.


As for the tradition of eating yee sang during Chinese New Year, this is a recently invented “tradition” of the Chinese in Malaysia (and Singapore). Yee sang – a dish of raw fish slices mixed with crunchies and other ingredients plus sauces of various kinds – is not part of New Year cuisine among the Chinese of Mainland China, Taiwan, Hong Kong etc. Part of the attraction or fun of eating yee sang comes from audience participation or participant observation, i.e., all those present at the dinner table, whether young or old or men or women, are supplied with chopsticks and are actively encouraged to indulge in boisterous mixing of the ingredients simultaneously. Thus, a feeling of family togetherness/bonding/affirmation of ties/social solidarity is created at the same time. I suppose one could also say that the kids enjoy this because it allows them the rare chance of playing with their food without being reprimanded for it by adults!

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Marco's Pizza

Thursday, February 01, 2007





















Marco's Pizza.

The restaurant is vibrantly surrounded by bright red walls, tables and of course ... how can you miss the metallic red bar stools. With mirrors covering the walls of the restaurant ... one might take a look from outside and thinks this is a huge place. But once you're in there, you can't shake off the feeling of a cosy family restaurant. Very much like the feeling you had when you visited Burger King for the first time. A little "fireplace" adds to the uniqueness of the place.



The Marco Polo theme was chosen because of the idea that “what is noodles in the east was brought to the west and called pasta”, and Marco’s has brought back pasta from the west to the east. Marcus Kam is the owner of Marco Pizza chain of restaurants as well as the president and CEO of the Kam Holdings group of companies that ranges from Pathlab and a medical centre to MGM Entertainment Sdn Bhd that runs Marco’s and a Chinese restaurant called King Crab, along the LDP highway in Taman Bukit Emas. He studied in Australia and has deep passion for cooking, mainly in French and Italian food. Much of what’s on the menu has been done according to his recipes, under his supervision. He is strict about quality control. He has even brought his chefs to Melbourne, Australia, to hone their skills further in Italian cooking.









Contact Details
MARCO'S PIZZA
8, Jalan 52/4,
46200 Petaling Jaya
Tel : 03-79548323
MGM Entertainment Sdn Bhd.



Ratings
OVERALL RATINGs : * * * (Good food, but weighed down by lousy service)
Environment Ratings : * * * * (High score for nature 'feel')
Food Ratings : * * * * (Surprisingly good)
Service Ratings : * (Poor fellows working in the jungle, no motivation?)
Value Ratings : * * (Quite pricey)

Operation Details
Average Price : RM30 & above
Business Hrs :
Accepted Cards: major credit cards accepted

Miscellaneous Details
Halal : Yes
Dining Method : Dine in - who would wanna go all the way to Bukit Tinggi to 'tar pau' ?
Food/Cuisine : Japanese a la carte and set
Ambience/Features : Japanese setup wannabe with nature surround
Reservations : No

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I'm Timothy From Kuala Lumpur, Wilayah Persekutuan, Malaysia
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