Malaysian Food Blog 2u - Malaysian Food News Blog Compilation

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Eating Places

on April 14, 2018

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Compiled by JADE CHAN.

from The Star Online : Eat & Drink Feed
Source:Star Metro

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SENG KEE 成记香饼 Heong Peah At Gunung Rapat Ipoh

SENG KEE One Of The Best Traditional Made Heong Peah Gunung Rapat Ipoh Seng Kee - Best 'Heong Peah' Of Ipoh Heong Peah Fresh From The Oven Fragrant Biscuits 'Heong Peah' or 'Heong Peng' , literally means Fragrant Biscuits in Cantonese is one of the best and famous pastry in Ipoh. This is also one of my favourite childhood comfort food that I grew up eating these traditional Heong Peng. Each and every time my mother's friends returned with goodies from Ipoh, the biscuits will make its appearance in my kitchen. Picture Courtesy http://ift.tt/2tpuBum Why do I like it so much? As a young child that time, I savoured every mouthful of the flaky and crispy pastry skins that break up upon each bite and followed by the flowy and sweet maltose fillings. So recently when I have the opportunity to visit Ipoh, my family and I made the maiden trip to visit the factory at Gunung Rapat in Ipoh. I was really looking forward to chec...

A hidden gem: Seafood noodles at Cheras’ Big Sea Seafood Restaurant

KUALA LUMPUR, Sept 10 — When it comes to good food, one needs to explore unchartered territory to uncover gems. For me, Cheras is one of those spots I tend to avoid as I often get lost in the maze of unfamiliar housing areas. But when good food calls... you go where the best is served. That’s how I ended up at Big Sea Seafood Restaurant one rainy morning, to try out their seafood noodles. One taste of the superb broth and their fresh seafood sealed the deal for me, making me fall hook, line and sinker for their food. The no-frills eatery is run by Sabahan Ngui Dai Hai, 46, and his Filipino wife Cristine Dorig, 28. Started about a year ago as a stall in Sungai Long, they moved to this shophouse about three months ago. Originally from Tawau, Ngui moved here when he was 10. Previously a salesman, he decided to venture into the F&B business as he likes to cook and eat. The “big sea” moniker is a nod towards Ngui’s nickname as he was a keen fisherman who used to spend a lot of time...

Made-in-Malaysia Dave’s Deli is now in Australia

In Malaysia, Dave’s Deli is synonymous with the words “roast chicken”. The eatery, which first started in 1989 with namesake owner David Chin at the helm, somehow managed to transform a seemingly banal chicken meal into a dish so delicious, an entire chain of restaurants was built around it. Since then, the brand has undergone a series of ups and downs, first expanding to over 40 outlets, before everything came crashing down and most of the franchisees cashed out. “What happened was that we over-leveraged and outlets that were doing well had to cover places that weren’t doing well and it was like a domino effect. We closed down a lot of our restaurants and ended up with only three left. And from there, we had to rebuild again. We had to consolidate everything and re-look at the whole system. It took us many years to build a solid foundation, from our lowest point 10 years ago – it took us 10 years to regain that,” says Brian Chin, son of David Chin and group director of Dave’s Deli....

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