The One Kopitiam

08.03.2008
We were looking for a makan place in Bandar Sri Damansara but we were not able to locate one which is in line with our taste. Next stop was Damansara Perdana. We went to this particular "cute and cozy" pizza outlet but the Malay staff could not guarantee us on the halal-ness (is there such a word?) of food being served there.

With our tummy making lot of 'noises', we warped speed to TTDI. Located at Jalan Burhanuddin Helmi, we "explored" The One Kopitiam for the first time. We arrived at the location around 2.30pm and to our surprise, the place was still packed. We managed to get a table (the only one left) and realised that we were surrounded by patrons mostly from the warga emas age-group. The menu is rather limited - typical kopitiam menu, I guess.

Naz ordered Mee Bandung while I opted for something heavy. However the 'heavy meals' are only limited to Chicken Chop and Fish & Chips. So I ordered the Chicken Chop, Fried Wantan & Otak Otak. The Otak Otak came first. The Otak Otak is not your typical looking Otak Otak - it looks like a fried popiah and the taste is rather 'odd'. Then came the Chicken Chop. The portion is small, it has more (crispy) skin than the actual meat (look at the photo below) and the chips - a mere 12 short stick of fries! Macam makan Kid's Meal pulak :p The brown sauce is totally tasteless... Naz' Mee Bandung fared much better. It has the correct taste. However, the Fried Wantan is a disappointment.

Chicken Chop - look at the portion...please count the number of fries on the plate :p Mee Bandung...Otak Otak...or Popiah?

**********Extract From The Star**********

They say that the family that eats together stays together. It is especially true for a group of friends who come from different backgrounds, race and profession. Despite their differences, they share one common ground – the love for food. “All of us love food and every time we meet it will be at a kopitiam. It is a passion that all of us have been sharing. That is why we decided to open this kopitiam together,” said Fauziah Jayos, managing director for The One Kopitiam in Taman Tun Dr Ismail. The group of friends whose profession ranges from a florist, photo lab owner, pharmacist and a lawyer opened the eatery in October last year. Fauziah, a florist, said the group used to d meet for breakfast at a kopitiam. She said they had taken pains coming up with the menu and even sourced for the best coffee beans. ‘‘We are using our own selected blend of coffee and grind them ourselves here at the shop. Unlike other local coffee shops, we brew our coffee in the expresso machines and use steamed milk,” she said.

For starters: The eatery also serves fried wanton, otak-otak and popcorn chicken.
“We also try to offer a variety of food to ensure that there is something for everyone but we do not want to overdo it. So, some of the dishes are our personal favourites made using family recipes while some are recommended by friends and regular customers. So, the menu is still evolving,” she said. The outlet also offers a variety of local dishes like Mee Rebus and Mee Bandung Muar, special noodle dishes from Johor.

The Mee Rebus, which comes in a thick, sweet potato based gravy, is served along with a variety of condiments including fried taufu, hardboiled egg and bean sprouts. The mashed, boiled sweet potato or keledek does not only serve as a thickening agent for the gravy but also gives a tinge of sweetness to the dish. Thinly sliced red chilli is added for a zing to the dish.

At a recent food review, Fauziah also served steamed nasi lemak with rendang ayam. The dish came with regular condiments like fried peanuts, sliced cucumber and hard boiled egg. For dessert, the outlet has a variety of local favourites but the highlight is bubur cha-cha that combines cubed yam, sweet potato and sago in coconut milk. Unlike most bubur cha cha, the one served at this eatery is not too sweet, making it a pleasant way to end a meal. There is also a special menu for children at The One Kopitiam.

Spacious: The One Kopitiam at Taman Tun Dr Ismail.
The One Kopitiam can accommodate about 60 people.

**********End Of Extract**********

The One Kopitiam
72, Jalan Burhanuddin Helmi,
Taman Tun Dr Ismail, Kuala Lumpur.
Tel: 03-77283913
Business Hours:
Monday - Saturday: 8.30am to 9.30pm
Sunday: 8.00am to 5.30pm

Cuisine: Kopitiam
Rating: Food = C- (I want to give it a D but Mee Bandung saves the day)

Rating System:
A = Recommended
B = Worth A Visit
C = Average
D = Below Average
E = Waste Of "Hard-Earned" Money. Seriously, I'm Not Kidding!

Kokopelli Travellers Bistro

07.02.2008
Kokopelli is one of our favourite restaurant. We love the food and ambience as well :) Kokopelli is a cosy, laid-back eatery with friendly staff serving a select menu of all their favourite food guaranteed to put anyone in a good mood.

**********Extract From The Star**********

Kokopelli – the humpbacked flute player regarded as a fertility deity for agriculture and childbirth has also been revered in the areas of romance, hopes and love. Worshipped by many Native American cultures, the figure of Kokopelli found in historical petroglyphs and pottery in South-Western United States has nothing to do with our culture. However, the legend of Kokopelli has caught the interest of the people around the world and one of them is Ariff Awaluddin.

Ariff sports a ruffled Albert Einstein hairdo and his fascination for Kokopelli is obvious just by looking at his business card, which carries Kokopelli's common form as the logo. “I liked the name Kokopelli because of the way it sounded and when I read about the legend and found out more, I knew it was the best name for my business,” Ariff said. He is an artist, dabbling in paints and plays with his camera when there's time. He also does installation art but most of the time he is at Kokopelli Travellers Bistro as its executive chef. He is also the owner.

Assurance: The cooks at Kokopelli are well trained by Ariff and have been with him for some years now. In 1998, Ariff opened Kokopelli Rock - Oodles Noodles at the Royal Selangor Golf Club and later took his speciality Char Kuey Teow to Warung Uncle Don at Desa Sri Hartamas in 2000. After two-years, the Kokopelli fan packed up and left to set up his own business, concentrating on fine dining instead, with a catering concern. The company called Kokopelli Boutique Caterers catered for private functions, birthday parties, anniversaries and cocktail events. It was the catering line that allowed Ariff time to be creative, experimenting with recipes and ideas on what he could do next. “The catering segment was a good platform to introduce my ideas to my clients. I created sauces and experimented with flavours and my customers liked what I had to offer,” he said. Armed with enough recipes and confident of keeping his customers happy, Ariff and his wife Soraya Yusof Talismail who is a full time photographer opened Kokopelli Travellers Bistro.

On its menu are a selection of Western favourites and top-selling Malaysian hawker fare. Ariff's signature Kokopelli Char Kuey Teow has fit in comfortably in the Malaysian section and he also has Fried Loh Shee Fun, Cantonese Fried Yee Mee, Noodle Soup, Hokkien Fried Mee and Kokopelli Fried Yellow Mee. Bistro, café and restaurant favourites are on the menu but each dish has a touch of difference. A Caesar salad is a Caesar salad but at Kokopelli, the ingredients have been altered slightly to give it a distinct Kokopelli feel.

Unique: The Aglio Olio at Kokopelli is different from others.

Try it: Kokopelli's Braised Lamb Shank on the Western selection.
Filling: The Beef Escalope dish is quite a hefty serving.
Ariff's pastas are quite a hit simply because the sauces are made from scratch. The tomato paste for his Marinara rendition is his recipe. He only uses local tomatoes and scours markets for the ripest, reddest tomatoes. “Sometimes it takes me two days to find the right tomatoes and I travel from Petaling Jaya to Kuala Lumpur looking for my tomatoes,” he said, adding that he buys 20kg every time he wants to prepare a pot of paste.

Don't expect to find spaghetti, angel's hair or fusilli here because Ariff only has fettuccine and linguine in his larder. The reason? “You can get spaghetti everywhere and I want to offer a difference in my serving of Aglio Olio, Marinara and Carbonara with either fettuccine or linguine,” he said. The Western segment offers Seafood Basket, Classic Fish and Chips (he uses oil fish / milk cod), Braised Lamb Shank, Beef Escalope, Roast Chicken Chop, Cauliflower and Brocollli Gratin, Ribeye Steak, Sirloin Steak, New Zealand Lamb and Salmon.

The bistro also lends its walls to aspiring artists and even established names like Ariff regards his outlet as a place for the arts. He creates artistic food and lets artists colour his walls with their pieces.

**********End Of Extract**********

Kokopelli Travellers Bistro
6, Jalan Bukit, Section 11/2,
Petaling Jaya, Selangor.
Tel: 03-79567505
Business Hours:
Tuesday to Thursday & Saturday: Noon to 3.00pm, 6.00pm to midnight
Friday: 6.00pm to midnight
Sunday: 10.00am to 3.00pm

Cuisine: Local + Western
Rating: Food = B, Ambience = B

Rating System:
A = Recommended
B = Worth A Visit
C = Average
D = Below Average
E = Waste Of "Hard-Earned" Money. Seriously, I'm Not Kidding!

Bistro Cascata

The crème de la crème of Cyberjaya dining, Bistro Cascata offers delicious Italian fusion cuisine for both lunch and dinner. This butterscotch castle is located next to a swimming pool, has funky toned interiors, thatched grass roof and private dining room for up to ten persons.

A romantic ambience prevails at night with soft music and beautiful lighting. You can either dine indoors in elegant intimacy, or outside on teakwood tables beneath large umbrellas perched beside the swimming pool's cascading falls. The bistro offers casual dining by day with homemade pastas, pizzas and foccacia sandwiches. Night time dining is for gourmet offerings of exotic house specialities.

We had lunch but can't remember the name of the dishes we ordered. Hehehe! But we remember the aroma and the taste :)

Bistro Cascata
Cyberview Lodge Resort and Spa,
Persiaran Multi-media, Cyberjaya, Selangor.
Tel: 03-83127328
Business Hours:
Daily: Lunch, noon to 2.30pm & Dinner, 6.30pm to 10.30pm
Closed on Monday

Cuisine: Italian
Rating: Food = B, Ambience = A

Rating System:
A = Recommended
B = Worth A Visit
C = Average
D = Below Average
E = Waste Of "Hard-Earned" Money. Seriously, I'm Not Kidding!

Restoran Big Plate

I used to frequent Big Plate when the restaurant opened her door many many years ago. However, I personally feel that the dishes served nowadays lack the original flavour which I am used to. Big Plate is famous for its western dishes like ayam Shah Alam, steak Kelang, ikan Morib to name a few. The food portion has been scaled down to avoid 'pembaziran'. In the early days, even a big-eater like me have tough time to finish the chicken chop or the fish and chips.

You can read review by boo_licious of Masak Masak blogspot here.

Restoran Big Plate
27, Jalan Alfa F U6/F,
Pusat Perdagangan Subang Permai,
Shah Alam, Selangor.
Tel: 03-78458073

Cuisine: Western
Rating: Food = C-

Rating System:
A = Recommended
B = Worth A Visit
C = Average
D = Below Average
E = Waste Of "Hard-Earned" Money. Seriously, I'm Not Kidding!

Restoran Zenith

If you are looking for Halal Chinese cuisine, you can give Zenith a try. Zenith serves a variety of Chinese dishes - steamed fish with black bean sauce, claypot salted fish and chicken, kam heong-style bamboo clam, marmite prawn and butter prawn combo, jiao yan (black pepper and salted) squid, jiang nan seafood noodles to name a few. Zenith also serves few Malay dishes like nasi goreng kampung, nasi goreng Pattaya, nasi daging merah and nasi paprik and Western food such as chicken chop, lamb chop, fish & chip and honey peanut butter toast. Go for the chinese cuisine - I personally recommend the following dishes:

Ikan Masak Kerabu Mangga
Kailan Zenith (Yin-Yang Vegetable)
More details below.

**********Extract From The NST**********

When she became a Muslim some 20 years ago, Haslinda Sim Abdullah had no problems adjusting to a new way of life except for one aspect — food. She couldn’t find a Chinese restaurant that catered to Muslims. So Haslinda had little choice but to cook the food herself, more so when she got married and started to raise a family. She became very good at it and eventually, her husband suggested that she take over the Zenith Restaurant when its owner had trouble making it profitable. She agreed as she wanted to share the joys of Chinese food with fellow converts and her Muslim friends but was nevertheless anxious. After all, she could only cook Chinese and she worried about whether the largely Malay Muslim market would find Chinese food acceptable though all the ingredients were halal. So she started with quite a lot of Malay dishes, interjecting a few Chinese dishes here and there to test the market.

Later, she says, when she decided to switch to all Chinese dishes (except for a few items like nasi goreng kampung), the number of customers grew and many of them kept coming back. Their praises for her cooking gave her the much-needed confidence and she began to expand on the menu. Today, the no-frills but airconditioned restaurant has gained a reputation that Muslims in Kuala Lumpur and even as far away as Rawang and Seremban come to when they get a craving for Chinese cuisine. She also attracted the Chinese Muslim community who were now glad they could eat out and enjoy halal Chinese food.

These days, with her clientele growing, she’s roped in a proper Chinese chef from a major Chinese restaurant chain of restaurants, to help her cope with the vast amount of cooking. “A lot of Malay customers don’t really know what to order when it comes to Chinese food, so I have to be there all the time to make recommendations,” says Haslinda. Some regulars never bother with the menu anymore, preferring to happily let Haslinda take charge of their meal. Now she is in the process of coming up with a picture menu that will help her customers decide better.

Lunch time sees a good crowd who come in for the chap fan — the pay-for-what-you-take Chinese coffeshop buffet. Haslinda offers only eight to 10 dishes there are vegetables, fish, tofu, eggs, chicken — all cooked Chinese-style. “I think I’m the only one offering chap fun in this area. The rest are mostly mamak shops. Many office workers come in for a quick bite. With chap fun, they don’t have to think about what to order and many don’t have the time for a leisurely meal,” she says. But I notice that many of her customers do pick up items from her a la carte menu.

These range from quick single- serve meals like noodles and fried rice to more elaborate dishes to go with rice. A set lunch of meat or fish with rice and a fruit juice costs only RM6.50. There’s black pepper beef, sweet and sour fish, marmite chicken, venison kuay teow, Cantonese fried and tom yam noodles. There are Package Meals designed for the busy businessman, priced from RM30 to RM88 (nett) for between two to six persons and from RM115 to RM210 for between five and 10 persons. Three dishes of Hong Kong kailan with ginger and onion fish slice and mustard pickle and beancurd soup is RM30 nett. Many customers come by to order ta-pau or take-aways and for nearby offices, all it takes is a phone call and Haslinda obligingly sends the food over.

Chap fun is not on our minds today. Instead, we ask Haslinda to make us some recommendations and soon, our table is spread with a variety of dishes that make us feel like we are in a Chinese restaurant. Wong nga pak (Chinese long, white cabbage) with dried scallops, for instance, is almost a festive dish.Here, it’s very well done indeed. The cabbage is well cooked to a tenderness that you can feel with your heart. I do so love softly-cooked Chinese cabbage. It comes packed in a plate with dried scallops in oyster sauce ladled over. The scallops add a delicate dried seafood flavour to the otherwise bland cabbage.

Then we have a Yin-Yang Fish. It’s a pretty dish and such a lot of work. The chef has carefully filleted the whole siakap and used the meat to cook in two different styles. Half of this he has done in a deepfried butter-style with filigreed egg-white and curry leaves to add a gorgeous aroma. The other half he spreads with a fish paste and carefully rolls each piece up with a scallion and julienned carrot in the centre. These are steamed and lightly flavoured with soya sauce.That’s not all. What’s left of the central bone, head and tail of the fish is dipped in a light batter and deepfried to crunchiness so that no part of the fish goes to waste.

The next dish is a Thai-sauce Roast Chicken. I find the sauce, with a generous sprinkle of roasted sesame seed, far too sweet. I prefered the chicken without the sauce. Fried Abalone Mushroom is one of Haslinda’s favourite dishes. The mushrooms are battered, deepfried and tossed in a sweet and sour sauce with chopped cucumber and capsicum.

Currently, the top favourite with her customers, according to Haslinda, is Yin-Yang Vegetable. “I remember recommending this dish to one group of customers but one of them protested, saying she had tried it in another restaurant and didn’t think much of it. But she was out-voted and later, she said that it was good! I was so happy,” says Haslinda. “Our chef really does this dish very well.” The imported Hong Kong kailan is cooked in two styles. The stems are steamed while the leaves are shredded and deepfried till they are crispy and arranged on top of the stems. Then little silver ikan bilis are sprinkled over the kailan - a nice touch by the chef. The ikan bilis does wonders but it is also the contrasting textures of the steamed stems and the crispy leaves that make it so enjoyable.

For dessert, Haslinda doesn’t offer too many choices. She has jin tui (sesame balls) and Shanghai pancake. She makes these herself, she says. Noticing some customers enjoying the jin tui, we ask for the same and soon we are happily munching on the glutinous rice flour balls with a red bean stuffing. The coating of sesame seeds adds a nice crunch to the balls. Photographer Rohanis couldn’t resist having three though she professes to being “stuffed”. While we are having lunch, I can’t help noticing the food ordered by customers at the other tables. The fish-head curry looks great as does the Seng Kong Tofu. The aroma of the Claypot Chicken with Saltfish simply irresistible.

Restoran Zenith is open Mondays to Saturdays from 11am to 10.30pm. It’s closed on Sundays. Taman Desa Petaling is on the way to Seremban from TUDM in Sungai Besi. You’ll have no problems locating Zenith with its bright blue canopy. Haslinda also does catering and even managed a small wedding at the restaurant.

**********End Of Extract**********

Restoran Zenith
Block B, 3-LG-1, Megan Salak Park,
Taman Desa Petaling, Salak Selatan, Kuala Lumpur.
Tel: 03-90563668
Business Hours:
Monday - Saturday, 11.00am to 10.30pm

Cuisine: Chinese
Rating: Food = B, Ambience = C

Rating System:
A = Recommended
B = Worth A Visit
C = Average
D = Below Average
E = Waste Of "Hard-Earned" Money. Seriously, I'm Not Kidding!

Restoran Asam Pedas

Restoran Asam Pedas serves cuisine originating from Melaka. We have been to Asam Pedas a couple of times and the food was acceptable. Here is a review (in Malay) taken from MyMesra website.

**********Extract from MyMesra**********

Restoran Asam Pedas telah ditubuhkan pada pertengahan tahun 2002. Ianya adalah satu-satunya restoran dan kafe bertaraf sederhana yang mesti anda kunjungi jika anda ingin menikmati masakan tradisi Negeri Hang Tuah dengan suasana yang selesa. Restoran ini dilengkapi kapasiti kemuatan 70 orang pelanggan dalam satu masa. Nama restoran ini amat dibanggakan oleh Pengemar Asam Pedas secara tidak langsung kepada negeri Melaka. Asam Pedas amat popular di Negeri Melaka.

Jika anda ingin merasakan keistimewaan juadah di Restoran Asam Pedas, Asam Pedas menyajikan konsep ala warung di waktu page seperti Roti Canai dicecah Asam Pedas, Nasi Lemak kukus dan Teh Tarik manakala di tengahari Asam Pedas menyediakan Hidangan Ala Kenduri dimana kelainan cara hidangan majlis masyarakat Melayu di kampung mempunyai lima lauk satu dulang. Disamping Ala Kenduri, Ala Carte ada disediakan. Setaip meja pelanggan akan diberikan Ca’lengkung sebagai pencuci mulut secara percuma. Disebelah petang hingga ke malam pula disamping Ala Carte, Asam Pedas ada menyediakan Cucur Udang Alor Gajah yang menjadi lambang kemegahan Bandar Alor Gajah. Masakan Asam Pedas sentiasa ada disetiap masa. Tidak kira waktu pagi, petang atau malam. Konsep Hiasan Gabungan Warna warna rempah ratus menceriakan lagi suasana dalam Restoran. Gambar gambar destinasi pelancongan negeri Melaka dipapar di seluruh dinding. Di diatas Rak Utama ada mempamirkan koleksi Coke dari luar negara. Bahagian Luar dibiarkan keselesaan untuk berborak sambil menikmati juadah.

Restoran Asam Pedas menghidangkan sajian Khas negeri Hang Tuah iaitu Asam Pedas Daging sukar didapati dikawasan Lembah Klang. Keistimewaan Asam Pedas Daging memiliki aroma daun limau purut manakala Asam Pedas Ikan pula bersama aroma daun kesom. Antara menu menjadi pilihan utama di Asam Pedas ialah: Asam Pedas Daging, Ikan Pari and Tenggiri disamping berulamkan cencaluk and Sambal belacan dimana bahan-bahannya segar khas dari Melaka. Kangkung Goreng Belacan mengunakan Belacan segar khas dari Melaka. Nasi Goreng Baba Nyonya pasti puas menikmati hidangan yang ringkas ini. Roti Canai di waktu pagi bersama kuah Asam Pedas Daging berlainan dari kebiasaan iaitu kari dan dal. Hidangan istimewa Cucur Udang Alor Gajah disebelah petang bersama Sos khas dari Alor Gajah Melaka. Juadah Pencuci Mulut Tapai Aiskrim - Gabungan Ais Krim Vanilla dengan Tapai pulut khas dari Masjid Tanah Melaka pengedar yang amat popular di Negeri Melaka. Buah Melaka (Onde-onde) Kuih tradisional negeri Melaka, Tepung kandungan Gula Melaka disaluti Kelapa Lerai.

**********End Of Extract**********

Restoran Asam Pedas
6, Jelatek Business Park,
Setiawangsa, Kuala Lumpur.
Tel: 03-42527279, 03-42527280

Cuisine: Malay - Melaka
Rating: Food = C+

Rating System:
A = Recommended
B = Worth A Visit
C = Average
D = Below Average
E = Waste Of "Hard-Earned" Money. Seriously, I'm Not Kidding!

Restoran Aloha

15.03.2008
Restoran Aloha was opened on Feb 13th, 2008.

During our first visit, we met Encik Daud, the owner of the restaurant. Encik Daud operated his nasi briyani business in Kluang, Johor from 1993 till 2007. He decided to move his business to Subang earlier this year as he wants to be closer to his childrens - all of them (I think so) are now living in Klang Valley.

Apart from nasi briyani, you can also get a taste of other Johor originating dishes such as lontong berkuah, lontong kering, soto ayam, mee bandung Johor, tauhu goreng and weekly specials such as laksa Johor (available on Friday & Saturday) and nasi briyani gam (Monday only). According to Encik Daud, he serves nasi briyani gam only on Monday as it is more 'leceh' to prepare this dish - it takes twice the effort and twice the time to prepare compared to the standard nasi briyani. Aloha also serves local delight such as mee Siam, mee hailam and mee sup.

Nasi Briyani Ayam
We decided to order nasi briyani ayam and nasi briyani daging and I have to say that the briyani is well cooked - all the rempah ratus blended nicely and the rice does not stick to each other, or what the Malay calls as nasi berderai. The portion of the chicken and beef is very generous and I have no complain paying RM9.50 for a plate of it.

On our 2nd visit, we had lontong kering and nasi lemak. Nasi lemak is a disappointment but lontong kering is up to mark. And on the 3rd visit, we had nasi briyani ayam and daging (again!) and the briyani tasted the same - which means the restaurant ensures that the quality of the briyani is maintained throughout every serving.

The restaurant has the kopitiam look with small dark round tables and dark round stools and the place is really clean.

Encik Daud is considering to expand his menu as regular clients have been asking him to add more dishes, especially dishes of Johor origin. At present time, even though Restoran Aloha has limited dishes on its menu, it is worth to make a visit for a plate of tasty nasi briyani.

Aloha also provides catering service.

Additional note: If you don't have high blood pressure problem, you may opt for nasi briyani kambing :p

Restoran Aloha
15-1, Jalan USJ 9/5Q,
Subang Jaya, Petaling Jaya, Selangor.
Tel: 012-722 9424 / 012-710 9424 (Encik Daud)

Cuisine: Malay - Briyani Johor, Laksa Johor, Mee Bandung
Rating: Food = B (for Nasi Briyani), C (for the rest)

Rating System:
A = Recommended
B = Worth A Visit
C = Average
D = Below Average
E = Waste Of "Hard-Earned" Money. Seriously, I'm Not Kidding!

M2 By Zones

I have divided the areas in Klang Valley into the following zones:
Z01 - CKL - Central KL
Z02 - WKL - West KL
- Taman Tun Dr Ismail (TTDI), Damansara, Bangsar
Z03 - EKL - East KL
- Ampang, Pandan
Z04 - N/NWKL - North / North West KL
- Kepong, Jinjang, Selayang, Segambut, Sentul
Z05 - N/NEKL - North / North East KL
- Batu Caves, Gombak, Hulu Klang, Wangsa Maju, Setapak, Keramat
Z06 - S/SWKL - South / South West KL
- Seputeh, Jalan Klang Lama, Jalan Kuchai Lama, Bukit Jalil, Serdang
Z07 - S/SEKL - South / South East KL
- Cheras, Sg.Besi, Salak Selatan, Cheras Selatan
Z08 - P.JAYA
- Petaling Jaya, PJU (Damansara Perdana, Mutiara Damansara, Kota Damansara), PJS (Sunway), Subang Jaya (SS, USJ)
Z09 - S.ALAM
- Section 1-36, Section U1-U20
Z10 - PUCHONG
- Puchong, Kinrara
Z11 - KLANG
- Klang, Port Klang
Z12 - KAJANG+BANGI
- Kajang, Bangi
Z13 - PJAYA+CJAYA
- Putrajaya, Cyberjaya
Z14 - X
Z15 - X

And other states as follows:
Z16 - PERLIS
Z17 - KEDAH
Z18 - PENANG
Z19 - PERAK
Z20 - SELANGOR (BEYOND KLANG VALLEY)
Z21 - NEGRI SEMBILAN
Z22 - MELAKA
Z23 - JOHOR
Z24 - PAHANG
Z25 - TERENGGANU
Z26 - KELANTAN
Z27 - SARAWAK
Z28 - SABAH
Z29 - BRUNEI
Z30 - SINGAPORE

About Go M2 J2

This blog is not meant to be a definitive guide to eating out - it is a basic reference blog meant for my family, relatives and friends. Being the visual person that I am, reviews will be minimal but I hope to provide all the necessary info for you to get going and explore your palates. Watch this space too for links to other reviews found on the world wide web.

All the makan places featured in this blog are classified as follows:
1. Halal - by virtue being owned by a Muslim (even though I strongly feel that Muslim owned eateries should also get a halal cert from Jakim).
2. Halal - with partial certification. Basically places like for example Chilli's Grill & Bar has halal cert for meat & poultry, but does not attain full halal certification because the eatery serves alcohol.
3. Halal - with full certification.
For issue 1 & 2 mentioned above, if in doubt, please check with the manager / owner before you start gobbling everything down your throat!

To my Muslim friends & relatives from Singapore, Indonesia & Australia, please do NOT assume all makan places over here serve halal food. If you come across a makan place with Muslim workers (especially with girls wearing tudung), please do NOT assume that food served is all halal. Check first! Eatery could only be just pork free. Pork Free is definitely NOT equivalent to halal! This is very apparent in many mid-class and up-market makan places.

Well, anyway, it’s not up to me to decide what you can or not to eat…

Enjoy reading & eating!

Note: I'm using Manglish for this blog. Grammatical error and spelling mistake is part of it! Hehehe!