Arumugam Tandoori

Just looking at this makes my mouth water...

Type of food: Indian
Signature dish: Tandoori Chicken
Location: Jalan 5, One Ampang Avenue, 68000 Ampang, Selangor.
Add. Directions: The stall is next to Galeri Guitar and directly opposite Ampang Point, near Empire Furniture Gallery or Little Korea as some may know it!
Map: http://goo.gl/maps/K84TZ
Opening Hours: 6:30p.m. to 11.00p.m., All days
Contact: 012-354 5624
Other: Halal.

My father tells me that Ampang, aside from Yong Tau Foo, used to be famous for Tandoori Chicken. It was the grand heyday at Naan Corner beside SPCA, until well... the dark days of precooked, microwave heated tandoori. Those days are gone sadly.

There, you're looking at Ampang Point right ahead.

But fret not! There is another Tandoori joint that has taken up the mantle, and is more than doing its part to uphold the grand tradition of fantastic Tandoori. That man is Arumugam.

His tandoori chicken (RM4.50) is to die for. I've eaten tandoori at every single Indian joint I've come across, from Petaling Jaya to Melaka; from hotels to five foot ways; from Malaysia to London; from... ok ok you get the point. Basically, the tandoori chicken here is the best I've ever tasted.

It merits starting a new paragraph. Roasted in a metal box which contains a clay tandoor in it,the meat is super tender. When you bite into it, meat tears away from the bone like a girl in a James Bond movie taking off her jacket. The meat is so juicy at times that it has a Xiao Long Pao/ Onde-Onde feel: juice bursts out and makes for a wonderful sensation in your mouth. The marinade is tasty and really flavourful, that deep red is one of the most beautiful colours I've seen. (But then again, vibrant, natural colour in food is something I can't help but love). But one thing that really stands out is the moistness. Many tandoori joints turn up dry chicken, but here it is almost always moist!

I think the secret is that the tandoori here is marinaded, roasted and served before your eyes. The charcoal they use give a wonderful smoky and natural aroma to the chicken as well, and with a dash of line juice, MUAH! A true experience in every sense of the word.

Garlic Butter Naan!

The naan (plain: RM1.50) is really great too. The bread is fluffy, thin enough to be light, thick enough to give it good bite. All of my friends I've brought here have come back raving and raring to go again. That includes Indians too ok, just in case you were about to dispute its authenticity. Heh. You can have naan with garlic, cheese, onion and butter or all of the mentioned too!

Spinach (RM3.00)

Also good is the spinach. The spinach (RM3.00) is a nice, subtle blend of cheese and spinach, and makes a very good accompaniment to the naan. My brother calls it baby food. Well if baby food tasted so good when mixed with naan, then hit me baby one more time!

Mix Vege ( RM3.00)

The mix vege (RM3.00) is also one of my favourites. I'm not sure what they put into the sauce, but the light spice-filled gravy yet again is a wonderful marriage when used as a dip for the naan.

Tenggiri Tandoori

Sometimes though, the chicken can be a bit drier than usual, though still far more moist than the usual fare at other establishments.There is also some really succulent tandoori fish (RM8.00) with the same tandoori marinade if you are a fish lover out there! Overall, Arumugam's is one of those joints you just keep coming back to, again and again and again. Definitely worth a try!

Arumugam Tandoori
Taste: 9.5/10 - Simply the best.
Value: 9/10 - Very reasonable prices, and again, you can't get tandoori like this just anywhere!
Health: 9/10- Lots of veggie dishes and tandoori is all natural!
Overall: 5/5 durians! A full score, meaning it's last meal on earth worthy!

Santa's Chapati

Santa's in town!

Type of food: Indian

Signature dish: Chapati, sambal sardine

Location: 15, Jalan Sarikei, 53000 Kuala Lumpur

Map: http://goo.gl/maps/4k1z

Opening hours: All days except Sunday, Mon-Fri 6.30am-6.30pm; Sat 6.30am-3pm

Contact:  0169958819 ( Kulwant Singh)

Other: Halal

No, this is not Mr. Ho Ho Ho Merry Christmas Santa! However, I can guarantee you that Santa Singh certainly does not lack for delectable gifts and culinary delights! Santa is a very famous chapati stall- he's been featured in many a paper and I've been an avid fan of his chapati for years now. All the chapatis I've tried have thus far paled in comparison to his. Read on and find out why!

Fuyoh, motion blur man!

The chapathi at Santa's is always piping hot from the pan, with the skillful hands of his workers always flipping the delicate dough back and forth. The sight of the chapati being done right there and then, the subtle but mmmm so good smell of the dough, and finally the slight burn you get on your fingers as you juggle the hot chapati onto your plate- all make for a full sensory adventure.

Don't underestimate the power of a fluffy chapati.

The chapati itself is fluffy, with a good bite- sufficiently chewy and doughy without being rubbery; it's got a fresh feel where you can actually taste the dough itself; and is just the right thickness. Overall, a GREAT chapati. But of course, one usually does not eat chapati plain ( though I could eat this one plain!), one usually has some condiments with the chapati to complement the flavours.

Sambal sardine..mmmm

This is where the chapati becomes surprisingly addictive. Santa's all time favourite condiment is his sambal sardine- an extremely tasty, slightly spicy blend of sardine fish bits, onion pieces that provide a good bite and fragrance, and a sauce that just brings everything together. The sambal sardine is a mighty fine concoction- Santa has his own special blend, it tastes nothing like sambal sardine from a can or from any other restaurant I've been to. The sauce goes fantastically well with the chapati, and I can easily chomp down three chapatis in one sitting with the sambal sardine. The other condiments are really quite good as well.

Mutton keema

The mutton keema has a good bite to it, very nice flavours that blend well with the chapati. If you like mutton, I suggest you take bucket loads of this! 

A bit like bitter gourd chips!

The deep fried bitter gourd is a must try for vege lovers- it's crunchy, rich with spice and with a good hint of bitter!

The dhal is very decent as well, but when fresh ( around 8-9 am), it is GREAT. You've never really tasted dhal till you've tasted it fresh.

Makes you feel like going MOOOOOO.

Of course, what is a Malaysian breakfast without the ol' cuppa Teh Tarik? This is another aspect where Santa shines, with a Teh Susu Lembu* that is oh so frothy, with a nice natural rich milky taste! I don't know about you, but I'm a Teh Tarik junkie, and this is one of the best in town!

Restoran Santa
Taste: 8.5/10- Best chapati in town.
Value: 8.5/10- It's mamak prices, a meal for one with condiments should cost no more than RM8
Health: 8.5/10- Chapati is a really healthy bread!
Overall: 4.5 durians!

*Susu lembu- cow's milk- when fresh, has a really strong, milky smell and taste, perfect for a cuppa!

Nyonya Roots

Pie Tee- Top hats

Type of food: Nyonya ( Peranakan Chinese)
Signature dish: Various dishes
Location: 3K Sports Complex Subang Jaya, Jalan SS13/1, Persiaran Kewajipan 47500 Subang Jaya, Selangor, Malaysia.
Map: http://g.co/maps/ukjsu
Opening hours: All days except Monday, 11:30am-3.00pm & 6.00pm-10.00pm 
Contact: 012-2857668
Other: No pork. Medium spicy.

Being an Ampang boy, travelling to Subang Jaya for me was quite the journey. A 40 Minute long drive, got a bit lost on the way, into this road and that highway- very hungry by the time I got there. And like an oasis appearing before the desert, the big sign shouting Nyonya Roots appeared before me in that godforsaken place Ampang people call Subang Jaya. It was well worth the journey.

Before I delve into the food though ( today it'll be more brief in descriptions, lots of dishes to cover), allow me to talk about Nyonya food in general. For those who don't know, Nyonya cuisine originates from a Malaysian culture called the Baba Nyonya. These Baba Nyonya are also called Peranakan Chinese, as they are the descendants of the first Chinese settlers that came to Malaysia ( then called Malaya) a long long time ago. These Chinese settlers had intermarriages with local Malays, and adopted many of their customs, and as you will soon see this resulted in one truly delectable mixing pot of a cuisine.

And Nyonya Roots is a fine example of this great heritage. With a nice comfy environment, reasonably priced and tasty dishes ( more on that in a while), and great company- you can pretty much set up home base in here and lay down your roots. ( pardon the simply awful pun!)

Nonya Roots

Anyway lest we stray too far from the roots of the issue ( and again!)... The first dish we had was pie tee- Nyonya Top Hats.( see title image) Top Hats are named as such as they look like those hats the "cultured" meme guys and "high class" people used to wear. It's certainly a dish worthy of that. The pie tee at Nyonya Roots is a bit more on the heavy flavoured side, with a nice crispy cup, and a smattering of juicy vegetables inside. The shallots and chilli sauce add up to make this an instant classic.

Lorbak

Next came the Lorbak, which is essentially minced wrapped in a taufu skin, deep fried and served with a light garlic chilli sauce. Lorbak is traditonally pork, but here at Nyonya Roots they serve chicken lor bak.

Assam Laksa

Then came a plethora of dishes. Assam Laksa, a fish soup noodle, a specialty of Penang was fantastic. The Assam Laksa here at Nyonya Roots is an excellent example of Penang Cuisine. The laksa here strikes a delicate balance between soupiness. There are some assam laksas that feel too fishy, and some too diluted- but this one is a perfect equilibrium- like a tightrope walker on the line of Penang Perfection. A mighty fine specimen!

Australian Lettuce

Australian Lettuce was done well in the usual stir fried style, but otherwise quite normal.

Inchi Kabin

Inchi Kabin- Nyonya style marinated fried chicken with a herb sauce
Crispy, crunchy, juicy, sauce blend of Lea and Perrins and some herbs and spices. Could have been more robust and tender in my opinion though.

Gulai Tumis

Gulai Tumis- A Nyonya favourite, it is their own version of "assam fish" or "curry".
Nice chunky bits of tenggiri. The fish is fresh, and a beautiful blend of herbs and spices give it a fantastic fragrance and wonderful depth of flavour.

Ju Hu Char

 Ju Hu Char
Yet another Penang specialty. Its basically some vegetables cooked in a broth like substance;giving a really juicy, nutrient filled bite. We had this with lettuce- using the lettuce as a wrap and stuffing in the Ju Hu Char with some chilli sauce... YUM. There is no better way to eat it!

Otak-otak

Otak-Otak- steamed fish paste.
Very good. A good balance between fishiness, and spice. A nice soft pasty texture, wet with the spice-infused juice of the otak, slides into one's mouth.

Cincalok omelette

Cincalok Omelette- omelette fried with preserved small prawns
Appropriately salty, eat with rice, good filler, otherwise nothing to shout about, lacks the wok hei* of a true Master level omelette.

Beef rendang

Beef Rendang
This one was a great find. Fiery, robust and packed with a punch of spices- the burst of flavour in this dish is quite a memorable experience.

Paku

Paku- this is a local fern, quite unusual to find it here.
Very intriguing taste. First a crunchy standard veggie feel, then as the "gel" inside this fern gets to you, you get a sort of flaky aftertaste in the mouth.

So far so good... but quite standard fare for the veteran Nyonya foodie. But there is more... after that brief breakdown of dishes... Ladies and gentlemen.. I present to you the piece de resistance of the meal... in the form of...

WHEAT.

Gandum a.k.a. wheat

Yes, you heard me right. Oh don't give me that face. This wheat is no ordinary wheat. Boiled over a grueling number of days, allowed to somewhat ferment to give it a potency, infused with the flavours of natural wheat and other ingredients- the result is a bowl of simple, sinful, dessert heaven. A big surprise for myself, but an immensely gratifying ( and fattening!) one.

Pulut hitam

And as if that wasn't enough, Nyonya Roots delivers a double whammy. The pulut hitam ( black glutinous rice) is so... GOOD. The sweetness and gooeyness of the pulut, blended with a spoon of fresh santan- the black and white dancing in swirls of heavenly dessertness ( is that even a word?)... forget about Soya Cincau, this is the real Black and White of food!

Cendol

Speaking of cincau.... The cendol is definitely one of the better ones I've had. Simply a burst of santan and light refreshing flavours that make you want to have another.. and another... and another... and OK you get my point. My Egyptian friend was absolutely enamored with it, calling it the Nectar Of the Gods. What a drama king.

All in all, Nyonya Roots is true to its ... Nyonya roots? Haha... terrible puns aside... the food here is authentic, has good flavour profiles, and is reasonably priced. Sorry I can't quote direct prices, lost the receipt, but the meal mentioned above for 9 people cost about RM 180. A really reasonable deal if you ask me, compared to all the pricey posh Nyonya wannabes you get nowadays.

Nyonya Roots is also open for lunch, and from what I can see from their menu, they have set lunches. Also, they serve perut ikan, which is a rarity nowadays and my friend swears by it, if you're feeling adventurous. In any case... Nyonya Roots- definitely one to go for!

Nyonya Roots
http://www.facebook.com/pages/Nyonya-Roots/119392814802211
Taste: 8.5/10- While the dishes range from decent enough to delicious, the dessert and other standouts really make this restaurant shine.
Value: 7/10- For this kind of food, this kind of environment, it's very reasonable.
Health: 8/10- Well, depends on the dishes, but overall, I would say its a healthy meal. 
Ambience: 7/10- Comfy seats, air conditioned area with nice large pictures of more yummy food.

Overall: 3.75 durians!

and a lil piece more!

* Wok hei- It is the "essence" of the fire being imparted to the food. http://en.wikipedia.org/wiki/Wok#Wok_hei

My First Love

"Eat to live, live to eat."
I am one of those people who will say, without a doubt, I live to eat. In fact, I'd venture so far as to say that living to eat doesn't quite sum it up, because to me, living IS eating. If I had to rephrase that, it'd be:

" Eat to live or live to eat. To live is to eat." 

As you can tell so far, and if you've read my blog posts, i'm pretty obsessed with food. Today, I'd just like to share with you my love of food, and perhaps tell an interesting story or two.

It is rather embarassing, but my earliest memory of my father is one of me and him at a hotel lobby in Italy, just waiting around and chilling. And yes, we were eating. I must have been about three years old or so, and I vaguely remember a hotel with black marble and glass doors, sitting in a cafe. But what I can remember very distinctly though, was the food we were having. We were having plain and simple, but fresh bread, with crushed olive and olive oil. That taste somehow lingers in my mind today, sixteen years later. 

The second earliest memory I can recall is of me in a restaurant in Australia ( I think I was four or five), eating ( yet again) rice. I remember being disgusted by the unfamiliar texture and feel of Australian cooked rice, and wanting a bowl of nasi instead. Haha. And then another memory, of me in China ( 8 years old?) pointing at a Beijing barbecued dog meat restaurant, wanting to give it a try. Haha.

Somehow or rather, all my childhood memories are about food. I find it amazing that I do not remember Disneyland ( Paris, where I apparently kissed a random French girl), Waterworld ( Australia), or the Forbidden City. Food, glorious food always. The Elvis Presley song comes to mind:

Maybe I didn't treat you 
Quite as good as I should have
Maybe I didn't love you 
Quite as often as I could have
Little things I should have said and done
I just never took the time


You were Food was always on my mind
You were Food was always on my mind

Food creeps into my daily life. I think 80% of all arguments in my family are about food, usually about where to eat, what to eat, how much to order, who gets what portion. My mother says I will end up marrying whoever can cook well. Hmph. When I meet up with friends, it usually goes something like this:

Before the meeting

Ring ring!

Me: Hey! What's up?

K: Nothing much. You wanna catch lunch?

Me: Sure, where? 

K: Ah I have a new place to recommend, this place called "Ridiculously Yummy and Cheap Food"

Me: Are you sure it's any good? I remember the last restaurant you recommended, so much hype and so disappointing.

K: No no no, this time it's for real. They have this dish.... check this blog... food review... 4 stars...

( half an hour later)

Me: Ok fine then, see you there!

During the meeting

munch munch chomp chomp

Me: This dish is really good. But the food at "Even more ridiculously cheap and yummy food" restuarant is even better.

K: No no no. I know this other place, which is even better...

( eating lunch while comparing other lunches at other places)

One hour later...

After meeting

Me: Mmm that was pretty good. But the next time we must try this other restaurant at this other place...

K: Oh yes and the next next time we must eat this dish at this place...

( one hour later of talking about the next next next next dinner/ lunch/ breakfast/ tea).

Hehe.. I talk about food all the time, and think about it all the time because I love food. They say the kingdom of heaven is in every man, and well not so sound blasphemous but I completely agree- once that piece of the kingdom is in my belly! 

My mother also said that my wife will be a sad woman, even if she can cook well, because her food will be my first love. ( my mom says many things, not all of them true). While I think this is a case of exaggeration, I can't deny that in this material world- food keeps me happy. Whenever I am in a bad mood, no matter how bad things get, all I need to do is eat some good food at my favourite restaurant, and voila! The world is alright once more!

So there you have it, my raison d'être, my love, my life. Long live food!

Kampung Attap Fish Head Curry ( Restoran ZK)

Ikan merah a.k.a. Red Snapper fish head curry.

Type of food: Indian
Signature dish: Fish Head Curry
Location: No. 76, Jalan Kampung Attap, 50460 Kuala Lumpur.
Map: http://g.co/maps/jwmgb
Opening hours: All days except Sunday, 11.30 a.m. - 2.30 p.m. ( or until they run out of fish!)
Contact: 03-22739786
Other: Halal. Medium spicy.

Restoran ZK, or more well known simply by the name Kampung Attap Fish Head Curry is a nice cozy shack with an old style zinc roof, under a giant tree. It's been a favourite haunt of local big wigs, politicians, , families, and policemen whose station is only a few minutes walk away. It attracts people from all walks of life, and it's because there is something for everyone.

Zinc-roofed shack under a tree, dining a la Malaysia.

Before we move on to the food, you will notice that right next to the shack there is another Restoran ZK, in a proper shoplot, selling the exact same dishes and belonging to the exact same owner. I would ask you to not eat there. Somehow, it seems like the shack's food, tastes fresher and better. Maybe it's purely psychological, or perhaps it's something to do with the higher turnover at the shack, but in any case, eating under a giant tree and dodging leaves when the wind blows is part of the fun!

Clockwise from far bottom left: salada, tauge, fish head, pappadum, ayam madu, sotong.

Anyway, so my family and I ordered quite the feast. There was some pappadum*, a plate of salada, sotong, ayam madu, tauge, and of course, who can forget the fish head curry itself.

The fish head is ikan merah, and is cooked very well, giving a nice, firm bite. The meat is smooth, and gelatinous at the cheeks, giving a good balance between meat and supple ( and healthy!) fish oil. The gravyis a good blend of herbs and spices, the star anise, turmeric and curry powder is particular prominent, giving the curry a thick, fragrant flavour.

Ayam madu.

The ayam madu is a personal favourite of my younger brother's. The chicken is fried to the right degree with just a light coating of curry powder, and is tender and crispy at all the right places. When you dip the chicken into the madu, that blend of gooey sweetness and savoury crunchiness is a fantastic combination.

Salada

The tauge are fresh and juicy, but really nothing to shout about. Far more worthy is the surprisingly simple yet refreshing salada. It's an original concoction of thick soy sauce, light soy sauce freshly chopped onions and green chilies. I was rather skeptical when I first saw this, but after trying it, it's definitely a tasty and worthy compliment to the fish head curry. Think of it as a freshener, after all the thick, heavy, spice-laden curry you have this cleansing, potent salad. I'm a believer.

Sotong.

The sotong here is also done very well. Unlike many other restaurants, ZK manages to cook fresh sotong to the right degree- bouncy yet tender, with a bite yet not chewy. The gravy is a light, sweet and savoury addition that contrasts very well with the heavy tones of the fish head curry. You could also try his kambing dishes if you're into more meaty dishes.

The fish head itself cost RM 80, quite a hefty sum, but considering the head was really quite big, and it is from the rather expensive ikan merah ( about RM 25-RM30 a kg at markets), I would say that it is an alright price to pay. The other dishes are within the RM 4- RM 10 range, fairly reasonable. Overall, definitely a must go if you're into fish head curry.

Restoran ZK
Taste: 8/10- Great fish head, and really well done side dishes.
Value: 7/10- Fish head is on the pricey side, but other dishes are reasonably priced.
Health: 7/10- Well, there are a lot of calories involved, but this is largely seafood and spices, so it's alright.
Overall: 4/5 durians!

 

Notes*:
Pappadum- Indian crackers, have a slight salty taste.
Salada- Malaysian for salad.
Sotong- Squid
Ayam madu- honey chicken
Tauge- Beansprouts
Ikan merah- Red Snapper, a deep sea fish prized for its meat.
Kambing- Mutton