Laziz

28.04.2008
We were invited to the opening ceremony of Laziz Restaurant located at Mont Kiara. I have never been to a middle eastern restaurant for a very long time, so I was more than delighted to savour some middle eastern dishes.

Welcome to Laziz (menu book)...

We were there half an hour before the opening. We met the owner, Mr Mohamad and chatted with him for a brief moment as he was busy with the preparation. Mr Mohamad who is from Yemen is a friend of my wife.

The ground floor...Stairs to the upper floor...

The beautiful ceiling lights (in sketch format)...The tiles with Middle Eastern artwork...

Family members, relatives and friends thronged this makan place at 8.00pm and everybody was well dressed for the opening ceremony (except for us, we were in our office attire :p)

We had a bit of everything. We had saute beef, hommos, vegetable platter, lamb cubes, kebab, fried chicken (middle eastern style) and pesto. We actually wanted to learn more about the dishes but since the owner and his personnel were busy, we decided not to bug them.

All-in-a-plate...I should have eaten the food separately and accordingly. Some of sauces provided were meant to be taken with certain dishes. Instead, I mixed everything together in a plate. One of the creamy looking white sauce was really hot. I swallowed a spoonful of it (thinking that it could be as sweet as mayonnaise) but I was totally wrong. From there on, everything tasted very "pedas", making it difficult for me to evaluate the taste of other dishes I had throughout the night.

We promised Mr Mohamad that we will come again and will go for his specialty dishes.

Laziz
18, Jalan Solaris 5, Mont Kiara,
Off Jalan Duta Kiara, Kuala Lumpur.
Tel: (to be provided)

Cuisine: Middle Eastern
Rating: U

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

Restoran Puteri

26.04.2008
We went to Restoran Puteri located at TTDI's commercial centre years ago for a buka puasa buffet meal. The meal was ok.

Never thought of going to Puteri again until we read about Puteri's brand new opening, a spacious outlet with ample parking located on a hill at the edge of TTDI's township.

After a third attempt, finally we managed to locate Puteri, the restaurant that housed a wedding of a famous celebrity few months ago.

We entered the indoor dining hall around 8.00pm. Place was empty.

As for the dishes, every single dish is "high in price, low in taste! :p"

Ikan Kembong Goreng Berlada @ RM12.00Ayam Padang @ RM12.00
Kailan Goreng @ RM7.00Disappointing! That is all we have to say!

Restoran Puteri
Lot 3074, Jalan Datuk Sulaiman,
TTDI, Kuala Lumpur.
Tel: 03-77284886

Cuisine: Malay
Rating: Food = D

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 Santai

18.04.2008
Restoran Santai at TTDI looks much better now (after the 2007 refurbishment exercise). It is brighter and more inviting.

Santai serves typical Malay dishes. I love the steamed siakap and kerapu but at RM28.00 (minimum price) per serving (for 2 people), price is too steep especially bila tengah bulan. Kena tunggu hujung bulan baru boleh order. Hahahaha!

Last year, we took our relatives for lunch. My wife's uncle ordered nasi goreng kerabu and kerabu mangga. I never go for any kerabu thingy but after I had one "cubit" of that kerabu mangga, I became a fan of kerabu mangga.

So during my last visit to Santai, I ordered kerabu mangga together with ikan masak tiga rasa and udang tepung.

Kerabu Mangga blends perfectly with Ikan Masak Tiga Rasa
The so-so Udang TepungIkan masak tiga rasa did not leave any impression but when I took it with kerabu mangga, the combo taste "exploded" in my mouth. I can't defined the taste but the tiga rasa sauce blended perfectly with the slightly sour kerabu mangga. It was........... SEDAP! (Man! I really have to work on my English and vocab :p)

If you are in TTDI and not sure where to makan and you are keen to have Malay food, think of Santai. Alternatively, you can also opt for Puteri, Baiti's (slightly expensive), Resepi Bonda or Pucuk Paku.

Restoran Santai
10, Persiaran Zaaba,
TTDI, Kuala Lumpur.
Tel: 03-77288173

Cuisine: Malay
Rating: Food = B- / 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!

Baiti's

12.04.2008
On our way to Homst Restaurant, a signage caught our eyes. It says "Authentic Malay Food". Authentic Malay? Hmm... It doesn't say whether the cuisine is from Negri Sembilan or Melaka or Northern states. Feeling curious, we stepped into this neat looking restaurant named Baiti's to have a look at the menu.

Baiti's serves nasi lemak, fried rice, fried mee, lontong and Malay type 'lauk pauks' ie fish, chicken, beef cooked in various styles - kari, masak lemak cili padi, kurma, asam and rendang.

We decided to give it a go. We opted for daging dendeng, ikan masak lemak, sayur campur and ayam kari (dishes came together with plates of hot rice). It wasn't super-sedap but it was good enough to 'persuade' us to make another visit.

The Second VisitThis time we went for the following dishes:
Mee Goreng (RM6.80) & Nasi Goreng Cina (below) (RM6.80)...Daging Kari (RM5.80)...Pucuk Paku (Gulai Lemak Cili Padi) (RM3.80)...And the verdict this time - everything was bland, flat, flavourless. Thumbs down! (Perhaps a different chef prapared the dishes this time around...)

Note: I wanted to 'cut & paste' the (usually neutral) review made by the NST over here but that particular article is no longer available on cyberspace.

Updated on 22.04.2008: Here is the extract from the NST

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

When architect Shahizan Hasnan decided to turn restaurateur, his mother’s cooking was the inspiration. EU HOOI KHAW gets a taste of the results.

BUFFET STYLE: Help yourself to the day’s specials.
SHAHIZAN Hasnan wants to bring back the tender loving touch into Malay traditional cooking. He recalls the time when his mother used to spend hours just to get four to five dishes for lunch ready, when spice and chilli pastes were ground by hand and the food painstakingly prepared.

“We couldn’t do the rendang tok for you today because it needs two days of preparation,” explained the owner of the newly opened Baiti’s in Taman Tun Dr Ismail, Kuala Lumpur. No matter, as there was the enticing presence of two rows of clay pots at the side of the restaurant filled with Masak Lemak Cili Api Udang Galah, Kurma Ayam, Pucuk Paku, Sambal Kerang, Beef Rendang, Masak Lemak Cili Api Ikan, Ayam Goreng Berempah, Mango Kerabu, Ayam Goreng Berempah, Pandan Chicken, onion omelette and Pengat Durian. It’s the day’s specials, with more to be ordered from the a la carte menu.

Cooking has been Shahizan’s passion from the time he was studying architecture in Scotland. He has decided to put aside his profession for the time being, after eight years in it. “A lot of art that goes into Malay cooking is now gone, and I aim to keep the pride of it alive.” He has the help of his mother Datin Hanim Haji Nordin, to train the cooks, test the food and give her seal of approval. There is a refined touch about the dishes, that don’t have too much oil, salt, sugar or coconut milk, a rare thing indeed in many Malay restaurants.

The gracious lady added to her wide repertoire of dishes as she moved from state to state with her husband (a chief police officer) and family. Shahizan has taken upon himself the task of recording his mother’s recipes in proper measurements, with the aim of compiling them into a book, for posterity.

Shahizan’s favourites are the lontong and nasi lemak that he cooked while living abroad. Both are signature dishes at Baiti’s. The nasi lemak is cooked with basmati rice; the appetising aroma of santan wafts into the air as the rice is served hot on a banana leaf on the plate, with sambal ikan bilis, fried ikan bilis, serunding, peanuts, hard-boiled egg, pineapple acar and keropok.

Basmati rice does not give you that sudden rush of energy that often leaves you lethargic; its slow release of energy, and its lower glycaemic index make it suitable for diabetics. Shahizan hopes to make that known.

We liked the nasi lemak, with the hot and sweet sambal, with a sour tang. There is jelatah or acar at the side, made with pineapple, chilli, cucumber and big onion. The other condiments of fried ikan bilis, a fragrant serunding and egg make it a complete, satisfying meal.

We tasted a very delicious lontong that has a darker orange tinge in its coconut gravy, attributed to a grand uncle’s recipe in Singapore. The taufu pok soaks up this spicy but not too rich gravy with hints of fried dried prawns. Long beans, carrot, lots of fried shallots and of course the cubes of nasi impit or rice cake made this complete.

The Mee Goreng is a must at Baiti’s. It reminds me of the Indian Mee Goreng that I used to have in Ipoh. The thin yellow noodles are moist, each strand embraced by the spice and chilli paste (a special “warisan” sauce), and egg. Squeeze the small lime over the noodles and they taste so good. The noodles are not oily at all unlike those at the mamak shops.

Shahizan had selected the masak lemak cili api udang galah, asam pedas ikan tenggiri, ayam kurma, pucuk paku and pandan chicken for our lunch as well. The light yellow creamy gravy for the Udang Galah was surprisingly light, yet flavourful. It was an excellent pairing for the rich, fat prawns. “It’s just chilli, fresh turmeric, serai, coconut milk and skimmed milk,” said Hanim.

The ayam kurma had a similar refined quality; with no heavy spices and rich coconut assaulting your tastebuds. For the first time I enjoyed chicken kurma which still had all the requisite flavours while cooked with a subtle hand.

The pucuk paku just had a touch of coconut milk, and stayed green through light cooking. I have made asam pedas the litmus test of a good Malay or nyonya restaurant. This passed with flying colours. I liked the sharp sourness, hot chilli and the fragrance of bunga kantan in the thick gravy hugging the fish.

I did find the Pandan Chicken a little oily, because it needed to be deep-fried.

We had saved room for the Nasi Kunyit with Pengat durian. The yellow glutinous rice was excellent, with each grain separate from each other, and just out of this world with the pengat durian. The out-of-season durian from Pahang had been procured with some effort.

Baiti’s has begun catering services, and hopes to provide home delivery soon. “Orders can also be done looking at our menu on the internet,” Shahizan said. He hopes to have paintings displayed on the long maroon wall at Baiti’s soon. It’s a space for artists who can also sell their work.

The restaurant is open from breakfast-time until 11pm. Staples like toast with kaya and eggs, and coffee, and nasi kunyit with a curry dish are available throughout the day.

Baiti’s is located at 36 Persiaran Zaaba, Taman Tun Dr Ismail, Kuala Lumpur. Call 03-7729-9918 or visit http://www.baitis.com.my/

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

Baiti's - Authentic Malay Cuisine
36, Persiaran Zaaba,
TTDI, Kuala Lumpur.
Tel: 03-77299918

Cuisine: Malay
Rating: Food = C+ (1st visit), D (2nd visit); 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!

Bora Asmara

We have been to Bora Asmara once. We had 3 dishes, but I'm not able to remember the name of the dishes... :p

We like the ambience... I think the ambience was better than the food itself! I should have taken some photos.

Have a look at the review made by a STAR journalist below...


**********Extract From The STAR**********

Relax and dine at this charming Balinese-themed restaurant nestled in sleepy Kg Sg Penchala - by Joleen Lun Jew

Driving along the busy Penchala Link, one would never imagine that a charming Balinese-themed restaurant , is nestled in quiet Kampung Sg Penchala, just a stone’s throw away from Taman Tun Dr Ismail. The unusual location proves to be a success as customers love the peaceful natural surroundings and ample parking of this cosy outlet.

Serene: The enchanting gardens of Bora Asmara.As you step through the wooden doors of Bora Asmara, you will be greeted by the sound of the gong, the Balinese way of saying welcome. Your ears will be treated to soothing sounds of the traditional Sundanese Gamelan sounds that can be heard in the background. The setting is just lovely with beautiful water features, rustic wooden tables and chairs, lit stone lamps, and Balinese decor tastefully placed around the outlet.

Customers may choose to dine by the ponds at the elevated main lobby, al fresco on the open terrace, inside the formal air-conditioned Bale Gede dining room, coffee lounge, or in one of their many bisek-biseks, private huts with Balinese-thatched roofing that fits six to eight people. You’ll have to make a reservation as these bisek-biseks are very popular with the customers.

Suhaili Abdul Wahab, Bora Asmara’s manager, said that they opened their doors to the public early May. “The management decided on the Balinese concept as Bali is very dear to them and they wanted to share this magical place with everybody. The restaurant was designed and built with a lot of love.”

Signature drinks: Lemongrass Chiller and Indonesian Bandrek.Bora Asmara has a wide selection of food ranging from Indonesian and local food to pastas. Try the Thai Seafood Otak-Otak which is creatively served in a swan made out of foil. There’s a generous serving of seafood cooked in aromatic spices. Another must-try is the Bali Dancing Fish. The flesh on both sides of the kerapu is sliced off the bone and deep-fried, making the fish appear as though it is swimming with wings. It goes well with the chilli padi soy sauce dip provided. Top marks too for the presentation skills.

For those who fancy Thailand’s celebrated dish, Bora Asmara offers tom yam with coconut milk. Expect to find huge prawns in the Seafood Tom Yam. The Mango Kerabu was equally tasty, served with crisp pieces of fresh fish.

There is also a fair variety of western and pasta dishes like the usual Fish N’ Chips, steaks and lamb. Grilled Caribbean Chicken is their signature western dish. I found the Fettucine Carbonara cooked light with just the right amount of cream.

Bora Asmara is proud of their Ethnic Drinks which include the Bandrek, an Indonesian spiced ginger tea which acts as a soothing night cap, and Lemongrass Chiller, a refreshing Balinese drink.

For caffeine addicts, try their delightful Cafe Mocha, a fine blend of Bora-Bora’s espresso Bellagio Turaffle chocolate with steamed and frothed milk. You may enjoy your drinks with Cuban Cigars also available.

Red matter: Thai Seafood Otak-Otak.The local Batak Band, Picha-Picha, adds character to the restaurant. The band strolls around each table and serenades the customers with music of their choice. Batak Bands, who can be compared to the Mexican mariachis, are known for being outgoing and talented. “We love performing that is why we sing and play with such passion,” said Suhaidi Nordin, a Picha-Picha member.

Suhaidi, together with three other friends, play golden oldies and lively Spanish beats that make you want to get up and dance. “We’ve had a 75-year old grandmother dancing to our tunes just the other night,” said the cheeky, energetic lad. They can play songs in many languages on their double bass, acoustic guitar, saxophone, conga and percussion. Picha-Picha performs every night except Sundays. The management is even thinking of organising a Poco-Poco line dancing night as there is ample space within the compound.

Art enthusiasts will be happy to know that Itu-Ini Artshop, carrying Balinese crafts and contemporary Balinese paintings by young Balinese artists, will be opening soon within the compound. Samples of the paintings are hung around Villa Cinta, a separate area catered for large group reservations and private functions.

Prices are reasonable, about RM8 a dish. Lunch buffet is available from 11am – 3pm in the dining room and offers local, western, Chinese, Indian and fusion dishes. The outlet is open for dinner from 6pm till 1am. Bora Asmara can be booked for corporate/private functions, product launches, annual dinners, cocktail receptions, buffets, parties and wedding receptions.

Direction: On the Pencala Link from Damanara Perdana, head towards Mont Kiara. Turn left to Sungai Pencala before you reach the Pencala tunnel. Turn left at traffic lights and go straight. The restaurant is on the left.

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

Bora Asmara
Lot 2933, Kampung Sg.Penchala,
Kuala Lumpur.
Tel: 03-77260964

Cuisine: Asian (Local, Thai, Indon) + Western
Rating: Food = C+, 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!

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!