Located same row with The Ship, YHK Restaurant with its main outlet at Pudu have gained fame from serving awesome chee cheong fun and Yong Tow Foo. Let’s see how’s their reputation here at Damansara Uptown branch.

Simple setting with bright and clean environment, does this warrants a happy dining experience?

We came here for a late lunch on a Sunday, the restaurant was only half occupied and we secured a table easily and ordering was made in a jiffy before I proceeded to the Yong Tow Foo (YTF) counter at the facade.

Choose your YTF at the counter and the server will then deep fry or cook your choices in clear broth depending on the type of YTF. Apart from the common traditional Hakka YTF of stuffed white tofu, tofu puff, beancurd sheet, ladyfingers, brinjal and fish balls, there are some special item like stuffed angle beans, long beans, broccoli mushroom and even baby bok choy!

Yong Tow Foo

Our YTF arrived pipping hot without long waiting but the others food and beverages that we ordered earlier through the waiter still not yet appeared. The YTP was quite average and nothing to shout about.

Chee Cheong Fun (CCF)

The signature of YHK, arrived on our table after “N” times of reminder to the waiter but our others food and drinks still cannot be seen *scowling*

My plates of CCF with fermented prawn paste (har gou) and topped with pounded dried shrimps was slippery smooth and the savory fermented prawn paste was sufficiently to go with the CCF. The addition of pounded dried shrimp definitely a plus point to make it more scrumptious!

Fried Pig’s Intestine

After a few reminders AGAIN, our next item came…….Braised in dark sweet sauce then deep fried upon ordered. Maybe I set my expectation too high but this came out not crunchy at all and definitely not worth the cholesterol gained >.<

Asam Fish

The gravy was appetizing with good balance of sourness and hotness.

They also serve steamboat which only available for dinner.

Verdict: Food was above average but the service was terrible and seriously understaff , I don’t mind go back to have the CCF again but definitely not here, perhaps the Pudu outlet?  =.=-”

Yap Hup Kee Restaurant

31, Jalan SS21/56B
Damansara Utama
47400 Petaling Jaya.
Tel: +603-7710 8131
Business Hour: 10am – 9pm

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
45, Jalan Brunei Barat
off Jalan Pudu
55100 Kuala Lumpur.
Tel: +603-2148 9220
Business Hour: 9am – 5pm & 5.30pm – 11pm
(Closed on every two weeks’ Tuesday)

I love staying at hotel, who doesn’t right? I love wake up without thinking of the cleaning of the messy bed, I love pampering myself sinking into the foamy bath tub, I love enjoying breakfast provided with wide variety of choices….. So can you imagine what was my reaction when I knew that I am one of the lucky blogger who can experience the  luxuriously refurbished hotel suites at Eastin Hotel, Petaling Jaya?  ~☆〜（ゝ。∂）

Eastin Hotel, nestled in the heart of Petaling Jaya, established in June1998, the very first hotel to carry the Eastin Hotels name in Southeast Asia. Since its inception, it is known as a sterling business class hotel with a level of hospitality that goes beyond your normal range of business class hotels.

Located strategically at prestigious Section 16 residential and is about 10 minutes away from transportation hub KL sentral, with connections to the LRT and commuter trains, as well as the monorail station.

After more than 12 year in the industry, Eastin Hotel Petaling Jaya began an extensive renovation, a transformation to a new exciting venue, be it either for business or leisure. Ok just cut the story short, let’s proceed to the photo of the Eastin Deluxe room that I checked in that day.

I was greeted by this spacious seating cum study area (with Wi-Fi access) once I entered the room! WOW, definitely the most  spacious hotel room I ever stayed.  (Eastin Deluxe – approximately 745sqm)

A well-designed and contemporary “home” with warm plush upholstery. Equipped with LCD Flat Screen TV, mini bar and an attached toilet.  This glorious space allowed Sam ran and played all over happily!

The coffee making facilities.

The complimentary cup cake and fruits on the coffee table,

Walloped by her>.<

Relax-nya~~~  ^__*

The Walk-in-wardrobe in the room.

Facilitated with bathrobes, safety box, iron and ironing board.

Are you ready for the room for the Queen (ahem….)?

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.

.

.

.

WOW, right? There were countless WOW that day since I entered the room (silly me ~.~)

A simple-designed bedroom with huge king-sized bed topped with cloudlike duvets pillows.

The adjustable reading lights besides the bed, very thoughtful indeed taking care of every single need of the guest. *Thumbs up*

With windows sweeping views of the surrounding Petaling Jaya skyline.

Can’t wait to tuck ourselves into the comfy bed with pristine white bed linen.

Also equipped with LCD Flat Screen TV and a bathroom.

 Bathroom

I love large mirror!

Enjoying the scenery while bath tub-ing

The standing shower.

Everything is spick and span.

The electronic weighing scale and basic amenities.

GO GREEN! They are putting effort to support energy conservation and protect the environment.

Sorry, we really can’t help to posing again

We (Sam, hubby & myself) were truly enjoyed the stay here, we got more that just a room and more that just “deluxe”! Thank you again to the Eastin Hotel Petaling Jaya for the invitation and warm hospitality over the weekend.

Published Room Rate 2012

Deluxe (Deluxe King, Deluxe Twin, Deluxe Hollywood Twin) ~  37 sqm- RM 600.00++

Club Deluxe ~  RM 700.00++

Executive Deluxe ~ 55 sqm – RM 750.00 ++

Eastin Deluxe ~ 74 sqm – RM 800.00 ++

Eastin Family Deluxe (with 2 bedrooms) ~ 74 sqm – RM 900.00 ++

Presidential Suite ~ 222 sqm – RM 6,000.00++

Eastin Hotel
13, Jalan 16/11,
46350 Petaling Jaya,
Selangor.
Contact: 603-7665 1111
Website: www.eastin.com

Ahh…. I miss the bed~~~ T_T

Back by popular demand! Nyonya culinary expert Chef Debbie Teoh, a true-bred Nyonya with 15 years of experience in the Southern and Northern Nyonya styles cuisine is returning Chatz Brasserie, Parkroyal Kuala Lumpur as guest chef again! She will present her authentic Nyonya cuisine to guests through lavish buffet.

Chef Debbie Teoh is a true-bred Nyonya who hails from Malacca; her father is a Baba from Malacca and her mother is a Nyonya from Penang. Its no surprise as to how her forte in Nyonya cuisine for both Southern and Northern Nyonya styles came about. She also has vast experience in Thai, Vietnamese, Indonesian and Western cuisine for both cooking and baking. Not only is she a culinary expert, Chef Debbie is also a foodie, author, food stylist, ambassador for the Nyonya cuisine and culture.

PS: Photo courtesy from J

We kicked start off the dinner with the aromatic Nasi Ulam.

Nasi Ulam

The rice was fluffy and perfumed heavily with lemongrass, turmeric leaves, ginger torch, shallot and kaffir lime leaves, some chilies, fried dried shrimp and salted fish are added to spice up the flavors!

Itek Tim

I’m a soup person, I have a soft spot or any soup no matter Chinese style double-boiled soup or Western creamy thick soup. So when we served with this savory duck soup with salted mustard vegetables, I glee with joy ^__^ With the combination of duck, salted vegetables, Bombay onions, and shitake mushroom giving it a pleasant rich and dense flavor, I polished of this effortlessly ;P

Kacang Botol, Daun Pudina with Sambal

The Ulam Platter showcased variety of vegetables like wing beans, cucumber and mint paired with Nyonya sambal. The fresh vegetables were crunchy and the green colour was such a soothing treat for tired eyes.

The Nyonya chili was fibrous with bites of dried shrimp which very addictive and tasted really awesome with bursting flavor.

Gulai Tumis Ikan Pari

Pieces of stingray cooked in thick and flavorful curry gravy which really went well with rice.

Lemak Nenas Ikan Sepat

Another curry dish featuring salted fish and pineapple, quite mild to the palate and I like the sourness of the pineapple which lends the extra fruity taste to the overall.

Ayam Buah Keluak

The next dish we had was something not to be missed in authentic Nyonya cuisine, the Ayam Buah Keluak. The rich & creamy gravy embodied with smoky nutty flavors from the buah keluak – the black nut. Due to the tedious cooking process, this dish is rarely to be seen at most of the restaurant.

Chef Debbie Teoh also shared with us the hassle process of preparing the buah keluak because the fruit is poisonous but edible after proper treatment and fermentation.

Seafood Otak Otak

Definitely not your ordinary mushy otak otak! Laden bountifully with chunks of fish fillet, prawn and squid, the bright yellow custard was slightly spicy and redolent with herbs, very tantalizing indeed!

Terung dengan Sambal Udang Kering

The eggplant was slightly fried then topped with pungent chili paste made from dried shrimp and belacan (shrimp paste). The taste of the chili  paste was rich and thrilling which provide a good flavor to the bland eggplant, was a deemed a perfect match.

My white rice with a little bit of everything, yummy~

A sweet conclusion to a splendid Nyonya meal, here come our anticipated dessert time.

Pulut Panggang

The sweet glutinous rice was  daintily wrapped with savory dried shrimp filling, a good balance of flavors.

Seri Muka with Yam

This is another surprise to us! The classic Nyonya kuih Seri Muka with combination of green layer pandan custard and yam layer. Yes, the powdery yam was used instead glutinous rice! The creamy pandan layer complemented the yam layer perfectly, heaven in a bite I would say~

Last but no least the refreshing Lemongrass Cooler to end the scrumptious dinner.

  Chatz Brasserie

   Parkroyal Kuala Lumpur
   Jalan Sultan Ismail
   50250 Kuala Lumpur.

 

   Tel: +603-21470088

Accidentally stumbled upon this new playground at One Utama a few weeks ago and this relatively new playground is much more different with others that we went before. Wonder how different it is? Most of the equipment are mechanized, you can refer to the video at the end of this post to see how’s they work. (I know you are scrolling down…. =.=”)

Yu Kids Paysystem ~ Origin from Japan and the biggest in S.E Asia, definitely a place where kids and adults will have fun playing here!

The location is quite secluded, beside MacCity Shop at New Wing.

Let me show you some colourful equipment available there.

The “Balls-Go-Round”

The balls pool.

“Peanut”-Go-Round

The inflatable slide and flying balloons.

The giant balloons going through the inflatable.

3 little puppies on the swinging “boats”.

All these are moving …

“Balls-Go-Round” again at the back of the playground.

The water bed

The waterfall slide.

Bumper Car with Shooting Fun (RM 8.00 / ride)

Resting area and party room at the back.

Some photos of Sam playing with the equipment.

Riding on the ”Peanut”-Go-Round in very slow speed >.<

Ready to slide down at the inflatable.

Swing with the puppies!

Papa was assisting Sam~

Sliding down from the “waterfall”!

I stand & I lay~

I go round and round~

In the flying balloons area (both normal size and giant size balloons)

In the “waterfall” tunnel.

Click on the link to view the videos!

Link 1: Yu Kids 1

Link 2: Yu Kids 2

Admission Fee: RM 20.00 for weekday, RM 28.00 for weekend, public holiday & school holiday(Per day) . Admission fee is for 1 kid + 1 guardian, RM 4.00 / person for extra guardian. Socks sold at RM 4.00 / pair.

Reminder:

1) Wearing socks is require within the play area for both kid and guardian.

2) Guardian supervision is required, strictly no drop off.

  Yu Kids Playsystem

Being my first visit to 7atenine I was impressed by the chic & contemporary interior, I especially adored the floor-to-roof glass panel where natural light can flow in without the humidity of the outside.

Dark 400 years old railway sleeper floors,  supple accupunto chairs, turbo tables and white sofa-beds.

Neon blue lighting jazz up the whole ambiance which is perfect for those KL nightbirds who crave for that slice of chic.

Al fresco dining area on the mezzanine floor at 7atenine.

7atenine Ascott Kuala Lumpur

I was there for the new Seven Course Degustation Menu by Chef de cuisine of 7atenine, Kamarul Karnan who is trained in the art of Japanese cuisine. Before the dinner started the guests were served with some light bites and cocktails.

Vegetable Pakoras

Deep Fried Soft Shell Crab

A “fire show” was performed in front of the guest when Hazelnut Caipirinha was brought to our table The cinnamon stick in the cocktail was torched up before we can try on this concoction of sugar cane rum, lime and hazelnut liqueur.

I’m not a liquor person but I like the mild nutty aftertaste.

Rosemary Martini

Caribbean Mojito

We were ushered up to Sevenspoon dining on the mezzanine floor for the highlight of the evening, a 7 Course Degustation Dinner paired with the French Champagne Billecart-Salmon. There is no fixed menu for the degustation dinner as Chef Kamarul will craft and create the course dinner according to the ingredients available that day so being surprised is part of the degustation experience at 7atenine?

Wide range of the Billecart-Salmon of Champages.

We were served with Billecart Salmon Burt Rose throughout the dinner which is  perfect to go with the seafood.

Billecart Salmon Burt Rose is a blend of Chardonnay, Pinot Meunier and Pinot Noir vinifed as red wine. It had a lovely pale and  pink appearance with glints of gold and laceed with exciting rising bubbles.

Mr Sebastien Papin Asia/Pacific Brand Ambassador 

PS: Photo courtesy from J

He gave us a brief education on the champagne house in Mareuil-sur-Ay, France, founded in 1818 by Nicolas François Billecart and Elisabeth Salmon. Sebastien advised that all Billecart-Salmon champagnes are aged for 30 years, 15 years more than other famous brands.

Our 7 Course Degustation Menu.

Thedinner kick started with the spectacular plate of Sushi (Ichi) and Sashimi Moriawase (Ni).

Sushi and Sashimi Moriawase

Showcased the sashimi of salmon, tuna, yellowtail and octopus. Together in the set there was medly of sushi rolls, tamago and seared tuna sushi. The freshness of the sashimi was unquestionable, succulent and firm.

Somen Tanuki and Enoki Agemono (San) with Amaebi Chawan Mushi (Yon)

Our second course was presented in such visually stunning manner, featuring Japanese rice angel hair in a sweet and delicious cold soy sauce and sweet prawn chawan mushi.

Slurping up the thin Japanese rice angel hair was a delightful experience and the cold soy sauce had the right balance of sweet and savory taste which features their own character beautifully.

The taste of the silky smooth steam egg custard was delicate with mild flavor from the sweet prawn.

Salmon Daikon (Go)

The broiled salmon and the braised radish absorbed the flavor from the deep brown sweet sauce and the dollop of endamame bean puree add an extra refreshing twist on it.

Milky Prawn (Go)

Tempura prawns with wasabi cream sauce, enough to make me drooling by just listening to the name. Please imagine the crunchiness and the light battered tempura prawns paired with the luscious wasabi cream sauce~~

Butteryaki Angus Beef (Roku)

The succulent Angus beef was done in Teppanyaki style, cooked to perfection where the tenderness retained and the sauteed eryingi mushroom also perfectly executed as well

Crab Yakimeshi (Shichi)

The fried rice with crab meat was fluffy and fragrant; topped with deep fried soft shell crab definitely not your ordinary “yong zao chao fan”!

The 7 Course Degustation Menu is available on daily basis with a minimum of two person order. Billecart-Salmon Champagne is available separately from the degustation menu. For more information, please call for reservation at 603 2161 7789 or email ask@sevenatenine.com.

7atenine….you never know who you’ll meet~

  7atenine Restaurant & Supperclub

Photos without watermark courtesy of 7atenine.

It was a lovely Sunday, together with my partners-in-crime we have a date with him!

Ya, my oink oink friend, but I was going to have a feast on them =.=” (Sound cruel huh )

S.Wine Cafe tucked nicely at the back corner of the Ben’s Independent Grocer’s non-halal section. The Broadway-inspired lettering signage was indeed very eye-catching!

Almost all tables were occupied when we reach circa 12pm+ and we were ushered to the smoking area.

The smoking area is separated by the glass door which is more spacious.

Quirky hand-painted plates featuring porky food product decorating the walls.

Comfy sofa seats, I wish I can spend a lazy afternoon here~~ *dreaming*

Seriously NON-HALAL photos onward!

Going through the menu got us all outrageously excited with our tummies growling uncontrollably. So many yummy things to try, decision, decision, decision……

Plain water – FOC

Ice Honey Lemon (RM 8.00+)

Macchiato (RM 7.00+)

Peas & Ham Soup (RM 12.90+)

The soup was a great savoury way to whet your appetite, thick and each spoonful had a pleasant nutty flavor.

Roasted Potato (RM 12.90+)

Potato chunks roasted with duck fat accompanied with bacon an thyme. The potatoes were infused with smoky flavor from the bacon but this was too oily to my liking, I really felt guilty after I took a few bites =.=”

Sloppy Piggy Burger (RM 23.90+)

A tall stack of buttered bun, Mexican-style pulled pork , well marinated thick pork patty and lettuce.  Sloppy & juicy~

Aglio Olio with Chorizo Broccoli  (RM 23.90+)

Al dente pasta simply dressed with olive oil, sprinkle of chili flakes and side ingredients of pine nuts, broccoli and feta cheese. The star of this dish definitely the spicy chorizo which lends the savory taste to the overall bite.

Hainanese pork chop (RM 23.90+)

Hainanese pork chop flooded in tomato sauce and laden with peas, corn, carrots & coriander. Nothing really impressive but nothing to complain as well.

Pork Sausage Roll (RM 12.90+)

Pork sausage meat with pine nuts, mushroom and garlic, wrapped in a flaky puff pastry and served with a tomato relish. The minced meat was dry and a tad too bland even the tomato relish can’t help much to heighten up the flavor of it

Pork Satay (RM 18.90+)

Tasteless and lack of the distinctive smoky flavor of the barbecue meat. The big chunks of meat and the full-bodied house made pineapple peanut sauce might be the only point worth to be mentioned here.

Most of the mains come with a side of salad. But who cares anyway when people come here for the meat ^__*

Verdict: For fans of porky dishes, S.Wine is the place to attack the swines! I can most definitely see myself pigging out here quite often. And also one can shop for more swine and wine products at the supermarket after a good meal

May I serve you Sir?

   S.Wine Cafe @ Ben’s Independent Grocer

J and I are avid fans of Korean food so when I read about Uncle Jang she was the first came into mind to be my best companion if I pay them a visit!  So no prize guessing who I went with to Uncle Jang! ^__*

Uncle Jang serves Dak Galbi (닭갈비); which is originated from Chuncheon, Gangwon province. It is a popular south Korea dish that made by stir-frying the marinated  chicken cubes in Korean chilli paste sauce (go chu jan) together with  sliced cabbage, sweet potatoes, scallions, onions and tteok (rice cake) on a hot plate. Because of its origin, the dish is also called Chuncheon Chicken (春川炒辣鸡).

We were there for late dinner on a weekday, only 3 tables were occupied in this brightly lit restaurant. One can choose to sit on floor with cushions or the regular  table and chairs set up.

Every table was equipped with an iron hot plate.

Me wearing the RED apron provided. Photo courtesy from J.

Upon seated, we were served with complimentary condiments of cabbages, kimchi and pickled onions.

and this cold soup with weird taste >.<

We had the Dak Galbi in spicy (RM 22.00 /portion). Photo above is 2 portions with plenty of sliced cabbage, julienned sweet potatoes, scallions, rice cake, diced chicken (portion was quite small if compare to the pile of vegetables) and topped with red fiery chili paste.

All the ingredients were placed on the hot plate and ready to be cooked. Here at Uncle Jang, the waiter will help you do the cooking, so just sit back & relax

Mixed well all the ingredients with the chili paste.

Stirring and frying.

We wait.

Wait.

And wait. I can hear my tummy start complaining when the mind-blowing aroma exuded when the frying process. >.<

The enticing aroma was getting me drooling ~~ It’s been like a hour of waiting although the cooking process only took circa 15-20 minutes.

Tata, let’s digging in! The spicy sauce gave the vegetables and the chicken an inviting bright red sheen, very flavorful and lent a punchy kick to the feast. Basically I enjoyed everything in the plate especially the sweet potato which I can still taste the slightly sweetness of it and the toothsome chewy rice cake.

We had additional ramen (RM 6.00 / portion) to add into our Dak-Galbi, oh I’m so loving this!! The ramen absorbed the taste of  chilli paste and all the residual flavour left on the hot plate, it was so scrumptious! (Although it really hit the high note on spicy which make me sweat a bucket throughout the dinner =.=”)

Other than Dak-Galbi, Uncle Jang also serves samgyetang (ginseng chicken soup) and dakgyetang (kimchi chicken soup with rice).

Some happy customers at Uncle Jang.

Verdict: A no- frills restaurant served delicious Chuncheon Dak Galbi and the price is quite reasonable. But I’ll make sure that I’ll go for 1(spicy) : 1(non-spicy) portion on my next visit

The pursuit of perfection can be a trifle inconvenient when one goes to unnecessary lengths for the sake of true distinction. Resonating perfection as such is the SOUNDFORM Fluid – a stunning, sculptural bar that brings to life the “Unnecessarily Well Made” philosophy advocated by Glenmorangie.

Officially unveiled on  20th of April (Friday)at The Gardens in Mid Valley, the SOUNDFORM Fluid bar was designed by renowned architect and interior designer Philip Michael Wolfson for Glenmorangie, and it was inspired by the sonograph reading of the sound of Glenmorangie whisky being poured into a crystal glass.

Statuesquely taking the centre stage at the North Atrium of The Gardens Mall, the SOUNDFORM Fluid is an evocative sight. Its bold jagged edges are covered in a black aluminium finish on the exterior, while the golden orange interior, which mimics the colour of Glenmorangie, is lit up to create an aesthetic, visual counter balance.

Complementing the stunning display was commentary by Glenmorangie Malaysia’s Brand Manager, Michael Tan, who explained the concept that sparked the creation of the ‘Unnecessarily Well Made’ SOUNDFORM Fluid bar.

“The SOUNDFORM Fluid is an awe-inspiring representation of the brand’s philosophy on ‘Unnecessarily Well Made’. It is a creative showcase and extension of the philosophy behind Glenmorangie’s deliciously complex single malt whisky brought into being.”

On working with Philip Michael Wolfson:

“Philip Michael Wolfson has always brought on a tremendous complexity to his work that pushes the boundaries of design. His design philosophy exactly mirrors our philosophy with the birthing of a standout custom made bar showpiece created through the distillation of the sound of a pour of Glenmorangie. From the outset, while the bar may look like a twisted form of metal; but it is truly the meticulous attention to detail and the spirit of innovation that has went into the formulation of the final showpiece that serves as a perfect tribute to the whiskey that birthed it,” Tan added.

Glenmorangie single malt whisky obtains its multi-layered aromas and kaleidoscopic flavours through maturation in fine oak casks, obtained from the Ozark Mountains. While there are many perfectly good single malt whiskies matured in casks that are re-used up to eight times, Glenmorangie goes the extra mile for that added elegance in its whisky by only ever using their casks twice. At its Tain distillery in the Scottish Highlands, Glenmorangie employs the tallest whisky stills in Scotland, ensuring only the purest vapours are used in the spirit.

Glenmorangie Ambassador Ben Ng

“It is the superiority of the ingredients: local spring water from its own Tarlogie spring and locally grown Scottish barley, combined with the skill of the craftsmen who follow the same time honoured approach that the company has used throughout its long history, results in Glenmorangie’s smooth spirit of distinction,” explained Glenmorangie Ambassador Ben Ng, who conducted an informal whisky tasting session for those who were curious to unravel the complexity of the Glenmorangie range throughout the SOUNDFORM Fluid Showcase at The Gardens.

Glenmorangie whisky tasting session.

After the showcase, the crowd adjourned to Vertigo for the after-party.

US DJ duo Manufactured Superstars, who supplied a steady flow of house, dance and electro pop into the night.

The party people!

The hot Glenmorangiemodel in futuristic look.

Some of the faces at the party~

Dennis Yin and Chriz Ooi of Elecoldxhot with a beautiful Glenmorangie model.

Chelsia Ng, Yuri Wong, Xandria Ooi and guests.

Celebrity hairstylist Randall Wong and guests.

Kuala Lumpur’s favourite restaurant pub, Jarrod & Rawlins,  opens its third existing branch in the upscale Bangsar neighbourhood. Located in a shoplot on tranquil Jalan Bangkung, Jarrod & Rawlins Bangkung is modelled after a modern British gastro pub, serving wholesome and hearty food in a smart yet inviting environment suitable for all occasions.

“Jalan Bangkung is a great location for Jarrod & Rawlins as it is located in a cosy strip of a good neighbourhood,” says founder Denis Rawlins. “We are pleased to continue providing a relaxed environment with good food and drink, principles on which the Jarrod & Rawlins brand is built on.”

I was there at the soft launch of  the latest outlet of Jarrod & Rawlins at Jalan Bangkung, Bangsar recently; was quite impressed by the fresh and classy interior.

Elegant sage green walls, comfy booths and large mirrors make up the tastefully decorated restaurant and bar. The charming and convivial environment makes it an excellent place for lunch meetings, dinner parties and gatherings. Al fresco opportunities exist on the pleasant sidewalk.

Equipped with a few huge LCD TVs, watch your favorite sport matches here while enjoying the great food, beers, wines or champagnes.

We were treated to light bites of Jarrod & Rawlin’s signature dishes downsized in canapés throughout the night!

Dynamite Chili Sausage Pizza

Brittle crust base topped with sausages and cheese, packed a nice fiery punch.

Chili Con Carne

Tortilla served with spicy and flavorful minced meat, beans and spices.

Caramelized Pear and Walnut with Blue Cheese and Rocket

A great play on flavors in a mouthful especially the “explosion” of the blue cheese!

From top to bottom: Bangers & Mash with Mushy Peas, Grilled Prime Tenderloin and Horseradish Chive Butter, Seared Scallop & Bacon with Toasted Pumpkin Seeds, The Full Works.

I am aiming to “The Full Works”, in full portion to satisfy a big eater monster! *evilly grin*

Breaded Pork Schnitzel and Onion Relish with Apple Sauce

Thick piece of deep fried breaded lean pork dressed sweet onion relish and sweet apple sauce, proved to be winner with everyone!

As with other Jarrod & Rawlins branches, J&R Bangkung is the perfect foodie destination, whether you are after an indulgent Full Works breakfast or a leisurely Sunday Roast lunch. The menu features Jarrod & Rawlins’ all-time favourite sausages, hearty sandwiches and gourmet burgers, along with satisfying pastas and well-liked pub classics. Due to space constraints, the popular Jarrod & Rawlins delicatessen is not a feature at this branch but is easily found in its neighbouring branch in Damansara Heights and in their branch in Ampwalk.

A fine selection of quality wine, champagne, whiskey and beer is available to complete a memorable dining experience.

The white & red.

The champagne

Draught beer anyone?

When talk about ORGANIC vegetarian food, many will show frowny face and complain that those food are tasteless, boring and not aesthetically pleasing . Hmm…I will agree if I never come across Chef Lim Organic Kitchen

Chef Lim Organic Kitchen, a relatively new vegetarian restaurant nestled at Scott Garden Mall along Old Klang Road.

With these fundamentals, freshness and healthiness are assured! They serve PURE vegetarian food where no egg and “five pungent spices” eg: garlic, onion, chives, spring onion and leek is used in food preparing.

Brightly lit dining area with furniture in elegant white, everything looks so spick and span here.

Shelves are lined on one of the wall that stock organic and vegetarian products  which can be bought as well.

Front: Feel Good Tea 好感觉  (RM14.90)

Back: Fruits Tea 水果茶  (RM14.90 ~Small / RM17.90 ~Large)

We were served with 2 types of tea before the dinner. The Feel Good Tea (what a “feel good” name ) is good to detox  our body; made from ginseng (yong sam sau), ting fa chou, crysthanamum and xiong chi.

While the Fruit Tea is to me an incarnation of fruit punch with no sugar added. The sweetness and sourness of the tea was naturally imparted by the concoction of green apple, red apple, sliced orange, sliced mango, lemon, passion fruits, honey and tea.

Brown Rice 糙米饭 (RM2.00 per bowl)

Crystal Jade Roll 翡翠卷 (RM 14.90 ~ small/ RM 18.90 ~ large)

My favourite dish of that night and the sweet and sour sauce definitely the main point to capture my heart! The zesty mango sauce really complemented the crispy fried seaweed beancurd (tau kan), I can’t help but had a few pieces of this

Mixed Veggie Baked Rice 蔬菜焗飯 (RM 14.90)

Fried rice with mushroom and vegetables and covered with luscious cheese. We was told that the cheese used is vegetarian cheese imported from Australia which contain no animal rennet.

The vegetarian cheese.

Fruit Pizza 水果披萨 (RM 19.90)

Honestly i didn’t care much about this pizza when it served as my stomach was bloated at this moment. But when I sank my teeth into the crispy thin crust of the pizza, I was take! Topped lavishly with melted cheese and fruit slices (strawberry and apple), the saltiness from the cheese, sweetness and sourness from the fruit were deemed a perfect match in heaven!

Mango Pudding 芒果布丁 (RM 5.90)

Coconut Pudding 椰子布丁 (RM 5.90)

Our “feel so good” organic feast ended with these lovely puddings.

Verdict: Vast variety of food ranging from local, western, Thai and  Chinese cuisines. As people are more health conscious nowadays, why not go for vegetarian or organic maybe just once a week?

  Chef Lim Organic Kitchen