Tuesday, June 28, 2022

Restaurant Fishing Village 元魚鄉餐廳, DK Senza, Bandar Sunway

Last weekend, we visited Restaurant Fishing Village 元魚鄉餐廳, a fairly new Chinese Seafood Restaurant in Bandar Sunway, Subang Jaya. Located on the first floor of DK Senza, near Taylor’s University, the restaurant is spacious and serves a myriad of delicious Chinese dishes at affordable prices, perfect for a comfortable family meal. This spot is also particularly with the university students as they offer reasonably priced set lunches (RM17.90) daily.

The restaurant specialises in seafood and has various fishes such as sultan fish, catfish, threadfin, tilapia and grouper fish head, as well as tiger prawn, sotong and mantis shrimp.

Here are some of the dishes which we tried during our visit and would highly recommend:

✨ 𝙋𝙖𝙩𝙤𝙣𝙜-𝙨𝙩𝙮𝙡𝙚 𝙏𝙞𝙡𝙖𝙥𝙞𝙖 𝙁𝙞𝙨𝙝 (RM48)
Sweet, sour and spicy sauce originating from North (co-owners are from Penang) served on deep fried tilapia fish. Very appetising! This is one of their signature dishes, so do give it a try.

✨ 𝙎𝙖𝙡𝙩𝙚𝙙 𝙚𝙜𝙜 𝙮𝙤𝙡𝙠 𝙨𝙤𝙩𝙤𝙣𝙜 (RM32 for medium, RM60 for large)
Our must-order dish! And they do it so well here. Definitely one of the best we’ve had! Super crispy batter with fresh squid ❤️

✨ 𝘾𝙡𝙖𝙮𝙥𝙤𝙩 𝙥𝙤𝙧𝙠 𝙗𝙚𝙡𝙡𝙮 𝙬𝙞𝙩𝙝 𝙨𝙖𝙡𝙩𝙚𝙙 𝙛𝙞𝙨𝙝 (RM28 for medium, RM48 for large)
Another one of our favorite dishes whenever we eat out at the Chinese restaurant. Thin slices of pork belly cooked with dried chillies and salted fish. Yum!

✨ 𝙏𝙤𝙛𝙪 𝙬𝙞𝙩𝙝 𝙢𝙞𝙣𝙘𝙚𝙙 𝙢𝙚𝙖𝙩 𝙖𝙣𝙙 𝙥𝙧𝙚𝙨𝙚𝙧𝙫𝙚𝙙 𝙧𝙖𝙙𝙞𝙨𝙝 (RM18 for small, RM28 for large)
Homemade tofu, simple and nice!

✨ 𝘾𝙡𝙖𝙮𝙥𝙤𝙩 𝙒𝙖𝙩𝙚𝙧 𝙎𝙥𝙞𝙣𝙖𝙘𝙝 𝙬𝙞𝙩𝙝 𝙋𝙧𝙖𝙬𝙣 𝙋𝙖𝙨𝙩𝙚 (RM16 for small, RM28 for large)

Book your table here: 
book now

Opening hours: 11.30am - 2.30pm; 5.30pm - 10.00pm daily.

Location: Restaurant Fishing Village 元魚鄉餐廳, F1-05 &07 &09, DK Senza, Jalan Taylors, Bandar Sunway, PJS 7, 46150 Subang Jaya, Selangor, Malaysia. (Visitor parking RM1 per hour)

Tel: 011-10910910 (Mr Lim)

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Friday, June 24, 2022

Burnt & Co, Artisan's Playground by Cookhouse

Located in Artisan's Playground by Cookhouse, Burnt & Co is the latest brainchild of The Karl's Group, who are also behind two other highly successful restaurants in Kuala Lumpur, Skillet at 163 and Beta KL. At Burnt & Co, things are kept a little more casual and focuses on food cooked in their Josper charcoal oven and Basque Grill, both powered by sustainable mangrove wood from Sarawak.

Artisan's Playground seats up to 400 pax and is family-friendly. Grab a table at the venue, scan the QR code to view the menus on your phone and place your orders. Once your order is ready, the cute robot cats will deliver your food to your table. 

Food was impeccable. The a la carte menu comprises of signature toasts, small plates, mains and sides. Other than that, you can also opt for the tasting menu at the Chef's Table (RM208, wine pairing is available at an additional cost) and get upclose with all the kitchen action; available on Thursdays, Fridays and Saturdays.

Here are some of the dishes which we tried at Burnt & Co:

✨ Chargrilled kailan with wild garlic oil and budu aioli (RM18)
✨ Baby potato & horseradish salad (RM28)
✨ Grilled baby octopus with red pepper sauce on sourdough toast (RM28)
✨ Smoked paprika king prawn (RM120)
✨ Mala honey smoked duck breast with herbaceous salad (RM45)
✨ Grilled Australian Wagyu Striploin M6 with chimichurri (RM180)
✨ Signature Wagyu burger with fries (RM38)

The Chargrilled Kailan is one of the most raved about dishes here at Burnt & Co. This humble vegetable is chargrilled directly on coals, imparting an intense smoky flavour to greens. Served with buah kulim (wild garlic) oil, crispy garlic chips and budu aioli. 

Blackened baby potato salad, served with carrot, horseradish, bacon and lime zest

Red peppers are roasted in the charcoal oven to accentuate the sweetness. Topped on sourdough toast along with grilled baby octopus, pickled jalapeno, shallots and herbs. 

Fresh, large king prawn smothered with paprika butter, crouton, bell pepper sauce, lime zest... delicious!

Tender slices of mala honey smoked duck, served with a refreshing herbaceous orange salad.

Simple and very well executed striploin.... cooked to perfection!

Juicy juicy Wagyu burger!

Opening times: 12pm - 10pm.

Location: Artisan's Playground by Cookhouse, Block H, 1st Floor Rivercity Plaza, Jalan Ipoh, 51200 Kuala Lumpur. (ample parking spaces - RM3 for first 2 hours)

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Wednesday, June 15, 2022

Recipe: Braised Mushrooms and Fish Maw with Abalone

Father’s Day is coming (this Sunday!). Most Asian parents love abalone, fish maw and mushrooms so I figured this would be the perfect dish to spoil them with this weekend.

Braised Mushrooms and Fish Maw with Abalone
Braised Mushrooms and Fish Maw with Abalone

For this dish, I'm using canned South African abalone, and I have to say I'm really impressed by their size. They’re ready to eat, so all you need to do is just heat them through slightly in the braising sauce. As for the fish maw, they’re like sponges and will soak up all the flavours of the delicious braising sauce.

You can get all these ingredients on Great Ocean Dried Seafood, link here: https://bit.ly/greatocean8 (Note: Fried butterfly fish maw currently on Buy 2 Free 1 promo; use code "GREAABAL" to get RM10 off the abalone, promo valid from now until 19 June only)

Braised Mushrooms and Fish Maw with Abalone
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 4

1 can South African Abalone (8 pcs)
1 pcs fried butterfly fish maw
4 large white flower dried mushroom
1/3 broccoli, cut into florets

For the braising sauce
400ml water
2 tbsp oyster sauce
1 tbsp Haday seasoning wine with ginger & chives
1/2 tsp chicken stock granules
1/2 - 1 tbsp light soy sauce
1/4 tsp garlic powder (or minced garlic)
A dash of white pepper

For cornstarch slurry
1T cornstarch mixed with 2T cold water

1. Soak fish maw in tap water for 2 hours or until softened. Cut into bite size pieces. Store in fridge until required. (Tip: Place a saucepan cover over the fish maw to fully submerge it in water)

2. Soak mushrooms overnight in fridge, trim off stalks.

3. Bring water to boil in saucepan then add other braising sauce ingredients and mix well.

4. Braise mushrooms for 10 mins, then add fish maw and braise for further 20 mins. Set aside.

5. Blanch broccoli in a pot of salted water for 2-3 mins. Drain and set aside.

6. Place abalone in braising sauce and heat through for a minute.

7. Arrange ingredients on plate. Thicken sauce with cornstarch slurry and then pour over the ingredients on plate.

Braised Mushrooms and Fish Maw with Abalone

Braised Mushrooms and Fish Maw with Abalone

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Tuesday, June 14, 2022

Flavors at 40 Buffet, TRACE Restaurant & Bar, Element Kuala Lumpur

Element Kuala Lumpur celebrates its fifth year anniversary by launching a collection of health conscious, wellness focused menu options for guests dining at its hotel restaurant located on Level 40 – TRACE Restaurant and Bar. Flavors at 40 is the new buffet that highlights locally sourced, fresh ingredients as well as a selection of healthier dishes and crowd favourites.

The hotel has also embarked on a farm- to –table mission with BoomGrow, to serve fresh and green eats that are great with any choice of food. The greens are harvested from the heart of Kuala Lumpur and served fresh. Diners can assemble their own Poke Bowl with a selection of condiments such as cherry tomatoes, cucumber, capsicums, purple cabbage, etc. that are also sourced locally. To encourage healthier eating habits, Element Kuala Lumpur and BoomGrow has also started a campaign, “The Green Chow Down” with goals to embrace creativity in healthy eating.

“After two years in lockdown, Malaysians are embracing cleaner eating habits, with less meat, more greens and more plant-based options. At Element we aim to source our produce locally with the intention of reducing food miles and our carbon footprint. We still offer meat dishes, but we have incorporated more locally-grown vegetables, locally sourced meat, and seafood and cooking ingredients into our buffet line,” said Executive Head Chef Mohd Taib Ridhwan.

Diners can also look out for wholesome dishes such as – Chinese Style Double Boiled Soup with Herb and Fungus, Chicken Salad, Slow Roasted Herbed Mutton, Braised Mock Chicken with Mushroom, Mussels Cooked in Spicy Coconut Gravy with Johor Pineapples, Stir Fried Thai Basil Beef, Wok Fried Mixed Vegetables, homemade soups and broths.

Look out for the live –pasta station, with homemade tomato pasta sauce; locally sourced from Cameron Highlands. The ala-minute cooking style also reduces wastage as diners can select their own condiments, sauces and additional ingredients.

The buffet also offers crowd favorites such as Char Kway Teow, TRACE Signature Pizza, Curry Laksa, Fruit Rojak; assorted Grilled Western and Asian delights.

Check out our IG reels of Flavous at 40 Buffet highlights:

The Flavors at 40 Lunch Buffet is available every Saturday and Sunday from 12.30pm to 3.30pm. Priced at RM 148 nett per adult and RM 74 nett per child.

The Flavors at 40 Dinner Buffet is available every Friday and Saturday – 6 PM to 10 PM. Priced at RM 158 nett per adult and RM79 nett per child. 

Advance reservation is required. For reservations, please call 03-2771 3388 or email TraceRB.Elementkl@element-hotels.com


Opening times: Monday to Sunday 7am to 10pm daily.

Location: Trace Restaurant & Bar, Element Kuala Lumpur, Ilham Tower, 8 Jalan Binjai, Kuala Lumpur, 50450, Malaysia. (Parking RM5 per hour, RM10 per entry for F&B guests)

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Friday, June 10, 2022

Join Order & Win Contest to Win Prizes Up to RM10,000 on ShopeeFood Day

ShopeeFood invites everyone to join the Order & Win Contest and stand a chance to win prizes worth up to RM10,000. With an array of exciting prizes ranging from MMX Cordless Vacuum Cleaner, MMX Rotisserie Oven, MMX Hand Blender & Food Processor, and ShopeeFood vouchers to be won, you can also double your chances of winning by ordering from any Super Deals restaurants.

To participate, simply follow the official ShopeeFood Instagram account (shopeefood_my), order RM25 and above from ShopeeFood between now till 14 June and like/comment your order ID on this link to enter. Lucky winners will be announced on 30 June 2022.

Here are 3 WAYS to maximize savings on ShopeeFood Day:

1. Make the best of limited-time vouchers

Get your favorite snacks from popular joints like Bean Jr, Dao Desserts, or Lol Soon Kee Desserts that will surely tickle your taste buds, and redeem limited-time vouchers up to 65% daily between 3PM to 5PM.

2. Enjoy FREE delivery to the fullest

Surprise your best pals with something refreshing like LiHo Tea, Chatto Tea & Coffee, or JuiceLab to re-energize them after a long day. Let it be known that all-day-long free delivery vouchers are up for grabs!

3. Get more discounts with the 1 SEN ShopeeFood Saving Pass

Satisfy your cravings from local and international restaurants like Little KL Food Hall, Salad Atelier, or Mad Mex Fresh Mexican Grill at only 1 SEN with ShopeeFood’s Saving Pass that allows you to get vouchers up to RM232.99.

Be sure to check out ShopeeFood daily vouchers and checkout using ShopeePay for a seamless and convenient payment process.

ShopeeFood is currently available for delivery in Klang Valley, Johor Bahru, and Penang. For more information on ShopeeFood Day, visit https://shopee.com.my/m/shopeefoodday or follow @shopeefood_my on Instagram.

Terms and conditions apply.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

Sunday, June 5, 2022

Moromi: New Sake Bar in KL

This weekend, we visited Moromi もろみ, a new, hip sake bar located in Bukit Damansara. Over here, they specialise in premium infused sake, made in-house. Flavours include Passion fruit, Fuji-San, Yuzu kyuri and Pineapple. Refreshing and easy on the palate 😋

Moromi KL

Moromi KL

Moromi KL

Their small plates are great accompaniments to the infused sake; simple yet well-executed. Here are some of the dishes which we tried here:
✨ Grilled shishamo (pregnant fish)
✨ Spicy bluefin tuna tartare with seaweed crisps (my personal fav!)
✨ Saba shioyaki
✨ Ochazuke with fish and tobiko
✨ Unagi don

Moromi KL

Moromi KL

Book your table here: 
book now

Opening hours: Tue- Sat: 3pm- l2am; Sun: 12pm - 9pm. Closed on Mondays.

Location: Moromi, 22-1, Jalan Medan Setia 2, Bukit Damansara 50490 Kuala Lumpur, Malaysia. (located above Umameat) (Street parking available RM1 per hour)

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Friday, June 3, 2022

Recipe: Nyonya Chang (Nyonya Rice Dumpling)

 A few years ago, I had my first Nyonya chang in Melaka, and I fell in love with it instantly. Fast forward to 2022, and I made my first ever Nyonya chang at home. :)

What's special about Nyonya chang? Nyonya chang is tinted blue with blue pea flower and is filled with a sweet-savoury pork filling, which includes minced pork flavoured with coriander powder and candied winter melon. 

Nyonya chang recipe

With online shopping these days, you can find all your ingredients for making rice dumplings in one place. My favourite dried goods shop, Great Ocean Dried Seafood, even came up with a ready pack Nyonya dumpling set which comes with all the dried ingredients needed to make the Nyonya chang (ie glutinous rice, dried shrimp, tea flower dried mushroom, coriander seed, white pepper, blue pea flower, winter melon, bamboo leaves and cotton rope). So convenient! You can buy it here: https://shope.ee/L8RAR7htA

Nyonya Chang ingredients

There is quite a lot of work involved in making rice dumplings, so I highly recommend doing the prep one day ahead so you can concentrate on the wrapping the following day. I've listed out the tasks according to days below to help with the preparation.

Hope you all enjoy your rice dumplings this Duan Wu Jie (Dragon Boat Festival)! Wish you good health 端午安康 (Duān wǔ ān kāng) on this day.

Nyonya Chang Recipe

Wrapping Nyonya Chang

Nyonya Chang (Nyonya Rice Dumpling)
Recipe by Baby Sumo
Makes 12-18 Nyonya chang (depending on size)

1 pack Nyonya dumpling set from @greatoceandriedseafood

For the pork filling
500g minced pork
100g shallots, finely chopped
25g garlic, minced

Pork seasoning
1 1/2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp taucu
1 tbsp brown sugar
1 tsp white pepper

Day 1
1. Soak bamboo leaves in cold water for at least 12 hours.

2. Toast coriander seeds for 15 mins in hot pan, then grind to fine powder using a spice grinder pestle an mortar.

3. Soak dried shrimp and mushroom for 3 hrs, then roughly chop.

4. Roughly chop candied winter melon.

5. Heat 4 tbsp cooking oil. Sauté garlic and shallots for 3-4 mins, then brown pork. Add dried shrimp, mushroom, winter melon, 7 tbsp coriander powder and seasoning. Cook for 8-10 mins. Cool then store in fridge.

6. Soak blue pea flower in 1.5 cup hot water for 15 mins. Remove flowers and pour in 200g glutinous rice. Soak overnight.

7. Place 600g glutinous rice with 1 tsp salt in large bowl with cold water and soak overnight.

Day 2
1. Clean bamboo leaves.

2. Drain water from both rice.

3. Sauté 2 shallots (sliced) in 1/2 cup oil.

4. Mix 2tbsp shallot oil with blue rice along with 1/4 tsp salt.

5. Place white glutinous rice in wok with shallot oil and 1.5 tsp salt and sauté for 3-4 mins.

6. Measure out 1.1m length of cotton rope and cut. You will need approx. 12-18 of these, depending on how many you will be making. Hang them up at eye level, (I tie mine to my grille) in preparation for wrapping/tying later.

7. Use 2 leaves to form a cone. Fill with 1 tbsp blue rice, 2 tbsp pork filling and 1-2 tbsp white rice, leaving a small space at the top. Seal and tie securely with cotton rope. (There are many YouTube videos you can watch to learn how to wrap your rice dumplings).

Wrapping Nyonya Chang

8. Bring a large pot of water to boil with 1 tbsp salt and several knotted pandan leaves. Gently lower Nyonya chang in and simmer over low heat for 3 hours.

9. Remove and place on wire rack to dry and cool down. Once cooled, you can place them in the fridge. You can also store them in the freezer for up to a month.  

10. Before eating, reheat by steaming over high heat for 10 mins.

Nyonya Chang Recipe

Our first Nyonya chang making experience video here:

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