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SG-

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Everything posted by SG-

  1. Checked out Kaito in Encinitas this past weekend, unassuming place, would never have gone on my own if I hadn't read any reviews. I was quite sceptical stepping in with all the neon beer signs and the live cover band in the background but was too tired to trek elsewhere. They'll make funky rolls to satisfy less adventurous diners, but seem to get very excited with customers that are really interested in no frills sushi. Worth checking out if you're in the northern end of town. Kaito Website
  2. Another vote for Rebung!!! Mum thinks its better than Puteri in TTDI, more kick. Great selection prices are reasonable. Hmmm didn't see any satay though when I went this past weekend... missed out on satay this trip back. On a separate note, revisited Dragon-I in One Utama for their XLB, excellent, confirmed better than Din Tai Fung's version here in LA!!! Skin is soft and broth is very tasty.
  3. I went to Kampachi a few months back and food quality and service have really gone down the tube. Would not recommend, friends of mine echoed the same sentiment. ← Oh dear, that is quite distressing to hear as Kampachi has been the most reliable Japanese restaurant in KL for quite a long while. I really like their toro rolls with chilli padi from the a la carte menu. Uhm...can I check whether the disspointing experiences were from the al la carte menu or the Sunday brunch buffet? ← It was the ala carte menu on a weekday evening.
  4. I went to Kampachi a few months back and food quality and service have really gone down the tube. Would not recommend, friends of mine echoed the same sentiment.
  5. Not sure if anyone else has noticed but they seem to preshuck the oysters (see pics 4 & 5), I'm sure that they don't stick for long but still.....
  6. Purchased some Otoro for dinner tonite, looks a lot like the "Shimofuri" marbling you described...
  7. Sounds a like "[Cincaluk", often served as a savory condiment. Mix a few tablespoons with lime juice, sliced shallot and birdeye chili. Just google for other ideas.
  8. Here another alternative to the Ferry market to consider Alemany's market, low tourist appeal compared to former but probably more interesting... Here's a site with a few more pics Alemany pics
  9. His place is actually located in Petaling Jaya not KL at the SS2 Hawker center / Glutton's square. His brother is running another branch in Selayang KL I believe but I'm not sure of it's location. Pan, I believe it's the same fish, the cantonese name translates literally to "Chicken Fish". My favorite fish for ikan panggang.
  10. Final day before heading back to the US.... Dim Sum at Lei Garden in Tsim Tsa Tsui. Best Dim Sum I've ever had, so refined and delicate!! They were running a crocodile meat promotion Chicken Feet Har Gow Har Cheong Radish Cake (all radish and flour use sparingly as a binder) I forget what this was House roast duck specialty Hairy Crab vendor It was at the very tail end of the season so the selection was a little sparse. Finally afternoon tea at the Peninsula after a long day of shopping and eating
  11. Wedding day eats Lunch of "Poon Choy", claypot with tons of goodies dried scallops, shrimp, chicken, roast duck, beggars purse and more. I was amazed at how many things they were able stuff into that pot. Wedding dinner banquet at Celestial Court at the Tsim Tsa Tsui Sheraton Dinner menu Sucking pig Fried Stuffed Crab Claw Braised vegetable with superior mushroom and conpoy Braised Abalone Steamed Spotted Groupa
  12. Off to the final leg of the trip, for a wedding in Hong Kong Hot pot restaurant in Mongkok Baby Abalone and live shrimp Spiny Lobsters Some items we ordered Extremely good fish ball stuffed with crab roe Desert also in Mongkok - Sesame paste filled chilled rice noodles Mango and chilled rice noodles
  13. Dinner in Singapore Indian curry and rice served on a banana leaf at Samy's Curry Restaurant Flower crabs Nightcap - 1981 Chateau Pichon Longueville Comtesse De Lalande
  14. Short excursion to Malacca and Singapore My favorite satay place in Malacca "Xiang Ji / Jonker Street Satay". I'm especially fond of the liver and intestine satay. "Putu Piring" from a popular vendor on Tengkera road Another popular treat in Malacca, "satay celup", sticks of seafood, meat, fishballs dipped and cooked in a spicy, slightly sweet gravy.
  15. "Sand Har Meen", freshwater prawns with noodles at the popular Greenview restaurant in Petaling Jaya. Prawns were a bit small that evening. Here what the prawns look like, also known as "udang galah" locally. Dinner at Pantai Seafood in Kampung Sungai Kayu Ara, ordered this on two different occasions Deep fried pork knuckles, love the crispy skin, perfect bar food if you ask me!!!
  16. Pictures from my recent trip to KL, Singapore, Malacca and Hong Kong. Typical Malaysian breakfast , roti canai and curries. Curry coated seafood being prepared for lunch "Nasi Campur" , the literal translation is mixed rice. Selection on the plate from 12 o'clock tempoyak and sambal, ayam masak merah, mango kerabu, fried liver, lemak sea snails and fried salted fish. Nite out at the local hawker joints in Petailing Jaya. Kicking off the night with fried noodles at O&S Restaurant in Paramount Garden. "Chicken Fish ikan panggang (grilled fish)" being prepared Appetizer of par boiled "see harm" (blood cockles) served with sambal dipping sauce. Hokkien noodle, nicely loaded with deep fried lard cubes. Followed by Cantonese style fried rice noodles Fish from earlier and "loh mee" in the background and lastly beef and chicken satay Couple hours later headed off to SS2's glutton square for supper. My cousin's place, I hear he previously trained in HK, Macau and Sydney and returned home to open his own place. Their specialties are seafood not often found in the marketplace. First item butter fried japanese snails "abalone" clam steamed with wine, special of the nite. Both items were very good.
  17. Tried it once at the Walnut Creek location, doesn't cut it, sorry.
  18. A few recommendations for standout places you'll not find in equivalents in Philly: - Koi Palace in Daly City for Dim Sum or just to check out the sea critters in their live tanks. - Steamed Live Spot Shrimp in any of the Chinese restaurants. - Zuni Cafe for Oysters (better selection than Hog Island in the ferry building) and NoCal style food - Pho Ao Sen in Oakland for .. pho - Isobune in Japantown for decent kaiten sushi, place gets bashed a lot but I think it's decent. Ino Sushi or Sushi Ran if you want to spend more. - Mexican, heaps better than those popular places in South Philly. - Tomales Bay Oyster Farm, if you have a ride for a trip up north. Oyster farm, cheap and excellent quality but you have to shuck yourself. Highly recommended. - Manresa for a splurge if you change your mind and decide to skip your next rent or mortgage, reservations are not impossible unlike at FL and excellent value IMO. - Hon's Won Ton House in Chinatown - cheap and excellent HK style noodles. - Golden Gate Bakery in Chinatown - Best egg tarts I've had in the US!! Worth waiting in line for and make sure you eat them while they're still warm. just some places that come to mind
  19. This former Philly resident is still looking for decent cheesesteak and italian hoagies out here in the west....
  20. Putih means "white" in Malay. The coffee was developed in Ipoh, a wonderful former mining town about 2.5 hours drive north of KL and in my very biased opinion, home to Malaysia's best hawker food. This might be pure urban myth, but I was told by locals that what made white coffee special was the beans being roasted in margarine. Wikipedia disagrees with me, saying that all Malaysian coffee is roasted with margarine, but white coffee omits to add sugar during the roasting process, hence the lighter-coloured result. ← Wikipedia is correct, local M'sian style coffee is roasted with margarine, which results in the super dark color when brewed. from http://www.ipohwhitecoffee2u.com.my/what.htm SECRETS OF IPOH WHITE COFFEE AVERAGE Malaysian cafes serve coffee which is roasted in accordance to Kopi-O style where beans are roasted very dark, laced with 60% burnt caramel (to further induce a “heavy bodied” taste and “blackness” to the brew) and adulterated with grounded wheat, oat, burned corn for cost cutting purposes. On supermarket shelves, this concoction it is labeled as “Kopi Campuran”. See picture 2. For generations, Ipohites are always known to purvey a finer delicate taste for their food and beverages. This is well depicted in Ipoh’s coffee. Ipohites prefer the clean natural taste of unadulterated coffee and insist coffee should always be brewed from 100% coffee beans roasted to a lighter degree (hence giving the expression “white”) producing a brew that is heavenly intense in aroma and pure in coffee taste. Sweeten and evaporated milk are usually added in making Ipoh white coffee. A proper cup of white coffee served by any Ipoh café has some foam (from vigorous stirring) and colour similar to milk tea.
  21. Brought some friends out for dinner a few months back to Vincenti during truffle season. Had my first tasting of truffles and the especially memorable "Salad of Octopus and Roasted Seppia with Artichokes, Asparagus and Fava Beans". Really felt at ease and comfortable much like a local "neighborhood" joint but in a more upscale setting.
  22. Here are a couple more pics with the seating area moved to the other end As for island hood I was thinking of either of these two options, both are 1200 CFM with baffle design filters for the heavy wok frying. The GE has a built in fan while the viking with a slimmer profile has an external fan. I am somewhat concerned that my 8' ceiling might be unrealistic to pull of the island range look. Viking GE
  23. Would love to do what's you're suggesting however concerned about how much more it would increase the budget modifying a load bearing wall.
  24. Actually there's still going to be another 5 feet of wall space left at the end of the cabinets. Asked the designer to rework the design with the fridge on the same side as the sink. I agree think it flows better.
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