Fried Pork Loin @ Kah Kah Loke Restaurant

Bitter, which sounds like please in German but let me tell you that bitter in Chinese and Indian cuisine is good for you.

This is probably the strongest contrast between western and eastern cooking and how I feel that Asian cuisine will always be more exotic than the vanilla styled, diary and herb style ingredients found in continental and American cooking. 

How else can you explain the fascination with Asian flavors. Fortunately, there are cuisines that are still palatable to Westerners who might cringe at the thought of eating bitter gourd. 

At Restaurant Kah Kah Loke, you can heartily dig into a bowl of bitter gourd soup, infused with porky flavors and less than bitter gourd slices. The Chinese believe that eating bitter gourd is a good way to cool the body and for the Indians, it is a cure for diabetes. You can even get the Kavela pills that are made with bitter gourd to treat diabetes so what's not to like about bitter gourd?

The bitter gourd soup at Kah Kah Loke is the most fascinating piece of bitter cuisine, and you get to choose your ingredients. The waiter at hand will ask you if you'd like to have pig offal, such as liver and bits of intestines or just plain pork. Or for that matter everything of the above. The best part of this experience is the bitter gourd soup is actually palatable to Westerners. The bitter gourd itself has been prepared in such a way that the bitterness has been eliminated. The soup self is plesantly porky, and if you like the taste of pork, this is one soup you will be coming back for more. 

The soup dish is eaten with rice of course, and you can call the highly recommended mabo tofu, which is soft bean curd with mince pork or a side of pig offal stir fried with ginger and soy sauce. I have no idea why Westerners seem to dislike offal. Anthony Bourdain regularly woofs it down an calls it soul food.

Even in the past, none of a slaughtered animal was wasted and people too poor to afford the best cuts of meats from the butcher had to settle for offal. Apparently the sophisticated palate is just not in the West. In Asia, the well heeled young will refuse to indulge in anything except prime cuts. Hopefully these highly tasty discarded meat will end up with pets as it would be a complete waste to throw them away.

As much as I like the soup and sides, the killer dish has to be the fried pork loin. Each tasty morsel is coated and deep fried giving it a crisp outside while being moist and soft on the inside. The pork loin is flavored just right, and should it be fed to westerners, they won't be able to stop eating it. I say enough about this dish except to rate it for what it is worth. You can't go wrong with this dish. 

Restaurant Kah Kah Loke has five outlets, two of which are in Johor. The bitter gourd soup unfortunately is not very consistent from branch to branch. The outlet at Taman Sutera, serves up better bitter gourd soup than the original Johor Jaya branch. 

However, the fried pork loin taste superb at both these places so for that alone, I highly recommend it. 

Hakka Fried Pork Loin @ Kah Kah Loke Restaurant, Taman Sutera

Lamb Chops @ Season Cafe

Every now and then, unsuspecting, I try something new and depending on my taste, I will be critical. So when it comes to commercial grade restaurant food, the first thing that comes to mind is how good is the taste, and the value behind it.

Commercial food is not quality food but then it can be so when Season Cafe offered its US$5.00 lunches, well, you have to admit that it sounded spectacular. Season's Cafe operates more like an American Diner than a cafe so one should be careful about the distinction. In Malaysia and Singapore, the Cafe culture is more savvy so this  term is used more often.

First, I hate to point out to them that they are guilty of false advertising. Lamb shoulders should not be passed off as Lamb Chops even though they appear to be meaty. Lamb chops happen to be prime cuts of meat while Lamb shoulders is not.

My next beef is with the short order cook. I know that these people often do not take their jobs seriously because they are not chefs, but a short order cook should know when meat is cook without having to dry them out.

So here is my story of the Lamb Chops, or shoulders to be exact. Cooked, it is tough and rubbery, when done medium rare, it should have some juicy bits left and is a lot more tender. Then you have the problem of having it pan fried as opposed to grilled. Lamb Chops are traditionally grilled to order in a short order kitchen.

My order of 'Lamb Chops' come out as overdone. Tough as goat hide, and cooked too long on a pan, it wasn't juicy or for that matter had the distinction that it was prepared with any dignity. An animal had died for this and its remains were prepared in a undignified way to resemble food. I had great pity for the poor animal at this point.

To be fair, I did like the plating, wedge cut fries, carrots and a side of vegetables, it looked neat. The Black Pepper sauce was pleasant, and was given generously for you to pour over your lamb. Now for me, this would have desecrated the taste of the meat. You only add copious amounts of sauce only when the meat taste like a long dead carcass. In this case, the 'contraband chops' was pretty close to this hence the sauce I suppose.

So what went wrong with the dish?

Grilling is the preferred way to cook lamb and if need be, fashion a sauce that goes well with it instead of leaving it on the side. I must say that I am not a fan of black pepper sauces but if you must, then find a way to lace it over the meat without over cooking it.

If the short order cook is any good, he will be told how to prepare the lamb. Cooked, medium rare, rare...that will sort things out. Don't assume for one moment that people are paranoid about rare meat. There are plenty of carnivorous people out there who like it juicy.

I cannot fault the condiments. It was done well and yes, I think it looks pretty on a place but to pay US$5 for a dish that is at best, tasteless, no amount of sauce in the world is going to save that dish.

Lamb Chops @ Season Cafe

Teriyaki Chicken Set @ Sakae Sushi Malaysia

Forgive me, but I have never been very impressed by these so called fusion sushi joints like Sushi King or Sakae Sushi. These are not Japanese Izakayas but rather commercial restaurants started by restauranteurs to make money.

Commercial value is what dictates its success and I must say that they are borderline with Sushi King in Malaysia in terms of quality. The outlet in question is located in City Square Johor Bahru, the Sakae Sushi chain was a huge hit in Singapore and started expanding to Malaysia.

The lunch set on offer is something else. It seems like good value for money. The set which came with soup is priced at about US$4.00 and looked very good on paper, until it was served then you started to wonder if there was any false advertising involved. Platted on the advertising billboard, it seems quite generous in size and portion.

Then when the lunch set did come, your expectation is punched like a floating ballon. The portion seemed smaller as it was arranged on a narrow plate and for some reason, the salad and side of corn was there as a side show rather than in a eatable portion.

The taste was less than satisfying. The Chicken was deep fried before being drenched in Teriyaki sauce. It wasn't even grilled! This means any short order cook would be able to whip this up in minutes. It was tasty, I won't argue with that but it wasn't authentic.

Then came the soup. Which is Miso soup without the dashi. This is an expensive ingredient in Japanese cooking, dashi is made with seeweed and bonito flakes. I suppose you could try to buy the cheapest Miso paste on the market and make this with minimum fuss but it does not taste the same as the authentic Miso soup.

The rice, which is the short grain version or arborio rice wasn't cook to perfection. Somehow, I felt that they may have mixed the rice or bought a lesser quality rice to serve as a meal.

Fortunately, there were other items on offer that I had access to, the Fruitti Sushi was pleasant but I felt that the flavors were mixed up. Having salmon and fruit pieces with your sushi roll just doesn't cut it for me. The tiny slices of straberry was at best, sour, while the Avacado slices was hardly noticeable.


I am disappointed. I may not have expected much in the first place but then Sakae Sushi has built quite a reputation for itself in Singapore. It was probably my mistake for expecting it to be authentic. The food is edible. I won't fault it there but the quality is pedestrian. That said, if you are looking for a true Japanese experience, I won't be using this as a benchmark.

Terayaki Chicken Set @ Sakae Sushi Malaysia

Vietnamese Temale @ Saigon Cafe

I am not a big fan of sticky rice. It is starchy and heavy for a meal on its own and I must admit that I don't mind having Chinese Temale when the season comes. The Vietnamese Temale is very similar. Stuffed with lightly fried glutinous rice with a sprinkling of vegetables and meat wrapped in banana leaf and cooked till soft.

Ten years ago, Vietnamese cuisine was a rarity in Malaysia but today, thanks to the more liberal visa system, Malaysia is home to many Vietnamese who come to work and play here. That said, I have fond memories of Vietnam during my time as a journalist in Hanoi. Saigon is more exciting as a food center but that's not to say that North Vietnamese cuisine is of a lesser quality.

I came by to Saigon Cafe to remember the forgotten taste of Vietnam and was mildly surprised by the cuisine on offer. They have made it more palatable by incorporating Malaysian Kopi Tiam cuisine into their menu but there are some originals.

The Vietnamese Temale is one of them. It cost a shade more than US$1.30 and is a tasty snack for any time of day. The flavor is pleasing without being overpowering. There is a hint of meat and dried prawns and is very soft, probably due to it being steamed when ordered. What I like about it is that it is very different from the ways that is prepared in Malaysia and Thailand. In Thailand, we often eat sticky rice as a dessert, which is similar to Nyonya cuisine. Malays use this as both a main meal in the form of Lemang, and in desserts. The Vietnamese Temale is much lighter than the Chinese Temale and comes as a rolled rice stick. It is not stuffed full of goodies but therein lies the difference.

I can't say much about the coffee. It is a Vietnamese blend, Robusta beans friend with Soya beans and Sweet Corn. The coffee is thick, but there is less beans in a spoonful. It came in a traditional Vietnamese coffee press, which is similar to the French Press except that it uses a drip down method. I wasn't won over by the taste which had more of a sweet corn after taste. There was very little acidity so when paired with condensed milk, it felt smooth on the palate.

What I like is that it is Kopi Tiam fare, meaning a meal should not cost you too much. Yes, I would go back to try the other items on the menu and for that I think that makes it my seal of approval.

Vietnamese Temale @ Saigon Cafe

Value for Money Mee Siam at Kluang Rail Cafe

 

Mee Siam, its origins are vague even though the Thais have not credited themselves with the invention as they have a similar dish named Mee Kati. So let's not go into any nationalistic belief to claim this dish in the way that some others have done in the past. 

This is essentially a rice vermicelli noodle dish. but to be fair, I think the rice noodle thickness is closer to angel hair pasta than vermicelli. Eaten as a snack or a breakfast meal, it is the perfect accompaniment to a cup of milk tea or coffee. 

Found throughout Malaysia and Singapore, the one featured here is of course more Malaysian in design. In Singapore, Mee Siam comes with a soupy base whereas its Malaysian counterpart is dry fried.

Since its inception in 1938, Kluang's very own Railway Coffee Station has made quite a name for itself. It serves up very simple fair and it wasn't until they started to branch out as a full fledge cafe and hotel that its dishes started to make its mark. They have franchised their outlets all over Malaysia and can even be found in Johor Bahru.

Mee Siam at the Railway Coffee Cafe is priced at US$1. Comes with a serving of cucumbers, half a boiled egg and a splash of "sambal" made with chilli and prawn paste. An optional wedge of lime is thrown in for good measure for those who prefer a hint of sourness with their noodle.

The complicated part of this dish is the rice noodles. it has be done just right before frying. Done wrongly, it breaks up into a mess. The frying sauce coats the rice noodles infusing the flavors into them.

This particular dish at Kluang Rail Coffee Cafe is one that is well done and should not be missed. I must stress on the value for money part as everything seems to have increased in price lately and getting a dish for a buck is indeed a rarity.

Mee Siam @ Kluang Rail Coffee Cafe

Fried Spanish Mackerel @ Seng Steam Fish Restaurant

Before you step into Seng Steam Fish Restaurant, you'd be forgiven for thinking it was a sauna masquerading as a restaurant. With water vapours rising from the signage itself, it becomes a foreboding statement for those who dislike heat or steaming hot restaurants to which you indulge your lunch. Yes, it's only open for lunch and closes right after. 

What makes this place unique is that it is open air and yes, it gets really warm during the afternoons but the real reason why they only open during the heat of the day is because their food runs out quite quickly. Seng is famous for all things fish. And the menu is behind the signage, plastered with badly taken photos of dishes that has made them famous. So famous that they don't really care to open a full day. 

They have two signature dishes, the deep fried sea bass tail and the most unholy spanish mackerel. Personally I like the fried mackerel seen below, which I bet you will ask me about. This is a whole fish, with the meat removed and then reconstituted to make up a whole fish again, bones removed of course, fried and sliced up. This unholy union of fish is really quite splendid. The taste isn't overwhelming and the fish taste fresh even though the meat has been turned into a fish cake of sorts. The light drizzle of think soy sauce makes it very palatable. 

There are two places in the world which for me has stood out for fish dishes, one is in Hanoi, Vietnam at Cha Ca Street, famous for the Cha Ca fish and noodle dish. Something you'd die for. And the second one is this fried spanish mackerel. The fish meat is flayed from the bones and skin, and the skin is reused to house the whole fish before it goes into the deep fryer. The taste isn't strong or fishy, which is why I think it bodes well for people who dislike fishy tasting fish. 

Seng also has fried clams and pork, no crabs or shrimp. They also serve up a mean selection of seasonal steam fish but I will leave that for another day. 

Fried Spanish Mackerel @ Seng Steam Fish Restaurant
rating

Three Cup Chicken @ Zen Taiwanese Restaurant

Zen. The word conjures up images of Japanese monks sitting by a willow three meditating and hopefully find Nirvana in the process. In a forgotten time, it could even mean all manner of enlightenment but here at the Zen Restaurant, the Zen is put into practice by way of styling your food. I ordered the Three Cup Chicken. I have no idea what it is or whether it would fill three small cups with meat. My order arrives and is laid out in a Zen like manner. The dessert is made up of a glutinous rice ball with sesame seeds infused with a red bean filling. The Japanese cucumber too is infused with sesame oil, and for a bonus, there is a morsel of pork sausage.

The soup is made with vegetables and Chinese Wolfberry or Goji as you may know it, with a meatball obviously inspired in Taiwan which has a soft meat filling.

While the main dish isn't something to brag about, it is nevertheless a pleasant surprise. Fried with
sweet basil, dried chilies, rice wine and bean paste this Cup Chicken dish taste like home cooking.

The Chicken is soft, well flavored, without being too sweet or salty. The taste is delicate and the hint of basil provides for this. Not my preferred taste as I like strong and contrasty flavors in my food. The soup however was excellent. Light and tasty, you can skip the drinks and use this to wash down your meal. 

The whole meal cost roughly usd$7 bucks, which is quite a ransom to pay if you are only here to fill your belly but the restaurant itself is nicely decorated with an ambience to calm you before a meal. There are plenty else to order but I wasn't here for that. 

To be fair, I am not blown away by the chicken, the delicate taste isn't my thing but I would understand if you liked it. For me, a place like this can be a good dining choice though it's a little on the high side for a casual meal.  

Three Cup Chicken @ Zen Restaurant, Jusco Tebrau. Johor

Papa Roti the Polo Bun

During my sojourn in Macau, I came across this strange bun called the Polo Bun or Pineapple Bun as the locals would call it. I didn't know what it was and ordered it. It came fully buttered or drizzled with sweetened condensed milk. Mine was fully buttered and only after I bit into it that I found out what it was.

This is essentially what the Papa Roti is about sans the cross like decorative layer that is made with a french style souffle. The difference is that this egg layer is infused with coffee flavors.
The ones sold in Macau and Hong Kong have a criss cross layer that gave them the pineapple reference while the one in Malaysia is flat.

The bun is also buttered but with vegetable margarine instead of full fat butter.
Papa Roti uses a unique approach as the flavor of the coffee souffle and margarine mixes well with the bread making it a nice tasty snack for both young and old.

The crispy top has a satisfying bite while the coffee taste further enhances the taste.
The only let down is the price, which at RM$2 (usd 70 cents) is a bit pricey. It sells for more at a Paparich cafe. The problem I have is this bun is that it's very light and made with normal baking flour instead of high protein bread flour. With each bite, the bun collapses on you. Bummer.

This is one bun that you can't cure hunger with though it can be satisfying snack. My gripe is the price, which basically isn't much but judging from the quantity of air you are biting into, is kinda pricey.

Papparoti

Thai tea @JCO Malaysia

I am not a big fan of cafe culture as the tropics prove to be bad places for Al fresco dining and hangouts. The humidity means you are better off indoors where you can stay cool.
This is where JCo gets to attract people in general. Classier than Dunkin Donut and catering to health conscious froyo consumers , this Indonesian cafe chain has it made. Each drink comes with a sugar glazed donut as a side bribe instead of the humble biscoti.
As a competitor to chains like the ever passe Starbucks,  JCo offers a much better selection of ice coffee than its American brethren.
The donut selection too is commendable even when the choices are rather plain. Each is topped off with a variety of sweet offerings and cost RM$2.50 or roughly usd $0.85 each.

Now about the Thai Tea, I can't say that it taste bad or is anything bad, but it taste like one of those Taiwanese Bubble Tea offerings. It's not a taste that I would associate with freshly brewed tea but I suppose some people like it. 

Having sampled the Tea, which coupled with the Donut could make you a diabetic statistic, I must add that this is not something I would like to have on a regular basis. The Donut is too light, and for some reason, seems to be minted on a production line for commercial consumption. Sugar addicts may find redemption by chewing on a morsel but this isn't one that I would line up to buy to eat. 

The whole experience cost me usd$3 bucks. That' a premium of sorts to pay only if you are in dire need of a sugar fix. 

Thai Tea & Sugar Glazed Donut @ JCOrating

Breakfast Buffet @ KSL City Resort

I never did like the name of the hotel. Pretentious and overbearing, it pretends to give you the feeling that you are checking into some beachside resort when the hotel is located smack in a residential area of Johor Bahru. Thankfully, the same can't be said about the breakfast buffet.

Malaysian hotels have in many ways suffered from poor service quality, and this hotel is no different. So I stumbled onto the breakfast spread, expecting the worst and was mildly surprised at the packed dining area and the rush of activity. Welcome to the Infusion Cafe, the one stop restaurant for all your buffet needs in the hotel.

Having eaten here several times, I wasn't impressed with the dinner spread even though they have a special dine in offer for senior citizens at 50% off as long as you are above 60. Nor was I thrilled at the Lunch buffet. Both of these weigh in at roughly US$20 including tax.

Breakfast on the other hand offers far more value for money.

Digging into the food, we have a wide variety of both western and asian (sans Japanese or Korean) and that should be about right. The local spread is pretty good, catering to both Indian, Chinese and Malay cooking. There was the Lamb Rendang and Nasi Lemak, then Roti Prata, and steamed buns and a small selection of dim sum. The western spread offers a little more. Cold meat cuts, three types of Cheese that included Camembert, a selection of danish style pastries, boiled eggs, scrambled eggs, cocktail sausages, omelets, smoked beef slices, grilled tomatoes with rosemary and a fresh garden salad table. The bread and cereal selection was average, with white or wholemeal toast and the fruit bowl had everything you'd find in season in the tropics. All this is for a price of about US$10++. The garden salad was good while the curry and roti prata was of above average quality. The western breakfast selection is probably the best deal as you can load up on the many options you see on the spread. The scrambled eggs didn't exactly meet my approval but then again, I have a choice of omeletes as an option. The taste is of course important, but I didn't find any particular issues on taste that I would be concerned about.

Such a spread offers far better value for money than that you find in other similar hotels within the city. This is probably the best surprise for those who love to have a hearty breakfast in the morning with a wide variety of foods to indulge your palette.

Coffee, tea and juices are free flow but are of a disappointing quality. Coffee came in the form of Nescafe while the juices are not freshly pressed but of the commercial variety which you can buy off supermarkets.

Service is poor, as the Cafe is understaffed in the mornings. Coffee and tea is not served and the used cutlery and plates  takes forever to be cleaned out.

For me at least, I believe you should of course do your bit for the environment by reusing you plates after having eaten from them but it is not the case for everyone here who believes they should have a fresh plate to start with on everything they select. This causes huge problems for the understaffed kitchen as they struggle to clean out tables at each sitting.

Overall, the pros and cons of this place is simple. If you are not expecting good service but just want to indulge your stomach, this breakfast buffet offers the best value for money in town.

Breakfast Buffet @ KSL City Resort Hotel