Dessert Only, at No Eyed Deer

The name is cool, isn't it? Su and Phui Yee have highly recommended the No Eyed Deer that is located at Jalan Fettes, for their desserts. They're praising about how delicious the jelly is and at the same time, arguing about how big the dessert is. Since we're around that area after dinner, thus we've decided to give it a try.

With a strong recommendation from the girls and Phui Yee has insisted to have one for herself, we've decided to order the Coffee Jelly. According to the description, this is a Japanese Jelly dessert that is served with silky fresh cream and syrup and it has been voted the Best Jelly in Malaysia by readers of 'The Star' Newspaper on 23-March-08. We're indeed amazed by the deliciousness of the Coffee Jelly; the aroma and the strong taste of the coffee together with the smoothness of the jelly that are then followed with the fresh cream and syrup, this is really a heavenly dessert that I'll also asked one for myself alone. It's not too sweet, making it a very refreshing dessert to be enjoyed to the fullest.

Besides, we've also shared a Tiramisu. It's quite disappointing as this Italian dessert is not prepared in its genuine taste. It's too sweet whereby I think that it's lacking of the aroma and the taste of the Espresso. Only one small positive comment on the "balances" between the mascarpone cream and the finger sponge, whereby I've always preferred such thicker layer of cream than the cake.

The girls are not really recommending the main courses here. Anyway, from the quality of the dessert, I'll consider to try it at least once.

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Hainan Seafood at Pang

Passing through Tanjung Bungah, the restaurant has always been overwhelmed with gorgeous cars such as Brabus or Audi. I've always wondered about what the special about Pang (Hainan) Seafood訪(海南)海鮮 is. Thanks to Su that she has purchased the Groupon voucher for 1kg Crab that costs RM 39 only, this has been a valid reason for us to visit the restaurant.

Choosing from the picture, we've decided to go for the crab with Sweet & Sour Sauce酸辣螃蟹. The crab is not so fresh that it seems to be the frozen type whereby it doesn't contain any "crabby" smell. Anyway, the sauce is quite delicious and it's good to go with the Fried Man Tou煎饅頭. On my request, we've ordered the Salt & Pepper Mantis Prawn椒鹽蝦蛄. I like the combinations of salt, pepper and chopped chili that have definitely added an appealing taste to the Fried Mantis Prawn. But, it's my mistake that the frying has killed the freshness of the meat and the flour coating will become very oily if we leave it too long in the air. This is applicable to the Fried Squid炸蘇東 as well. It's surprising us that the small plate of crispy fried squid costs RM 13.

We've also taken the Asam Prawn亞參明蝦 and the Steamed Red Snapper清蒸紅皂. The sourness of the Asam is very appetising but the prawns are not very fresh. This is definitely not the best Asam Prawn that I've ever tried before. The fish is not really very fresh whereby the meat is not so juicy or tender while the sauce is slightly too sweet for me. I prefer if the sauce for the fish is stronger with the saltiness of the light soy sauce.

Other than the seafood, we've ordered the Hainan Spring Rolls海南春卷 and a plate of Fried Brussels Sprout清炒菜膽. The spring rolls are crispy and they go well with the dipping sauce that is garnished with sliced onion and chili. Anyway, I'm not really fancy with the spring rolls as the 5 spices五香粉 is too much that the strong taste has covered the sweetness of the turnip. Luckily that the vegetable has been done correctly and I do enjoy the freshness of the Brussels Sprout.

The taste of the meal is acceptable but we girls think that the seafood here is actually quite pricey. It's not worthwhile for $$$ as we don't really get a superb and fresh seafood here.

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"Bottoms Up" at Kampai

Tao is closed down and this location at E-Gate is replaced with Kampai乾杯, a Taiwanese fast-fry台式快炒 and seafood海鮮 restaurant. My 1st impression, the restaurant looks like the hawker stall by the roadside with the signboards of the menu that are hang on the wooden wall. I'm not motivated till Attila claims that the food is actually quite delicious here.

"Chef's Recommendation" in the menu and Attila has tried it, we've decided to take the Crispy Pork Intestine酥炸肥肠 and the Taiwanese Roast Pork烤鹹豬肉. I object the pork intestine earlier as I don't eat "pig's spare part", but surprisingly that I can accept the taste of this dish. The pork intestine is filled with spring onion and it's to be eaten together with the salt and pepper. The meaty intestine is smooth and springy while the outer skin is very crispy; the mouthful of taste includes the saltiness, spiciness and oiliness that has not been overdone. The roasted pork is served with ginger with lime and salt with pepper. I find that the pork is slightly too chewy due to the thick layer of fat but the taste is indeed quite special, from the dipping itself.

Looking to our orders, the boss has recommended the Steamed Egg with Seafood海鮮蒸蛋 and the Fried Scallop with Pineapple. My personal opinion, the dish is special as the steamed egg is hidden under the seafood soup. Anyway, the seafood is not really fresh and the dish is tasteless as the Chef seems to have forgotten the salt. The scallops are fried in the sweet-based dark soy sauce and this dish is as well sour from the pineapple.

The dishes are indeed quite ordinary here. But, they do have some good dishes for recommendations. No harm to try it out, to know if you'll like it.

The Pub in the Forest

The Forest Pub is sort of the home-style pub that has newly opened by mid of Oct’13 at Tanjung Bungah. Direction from the Gurney Drive, it’s located on the left side of the main road, after passing the “+” junction that is afterwards the Sri Ananda Bahwan Restaurant. It’s a landed house that has been decorated into restaurant. What has triggered us? The banner of “Our Grill is HOTTER than your BOYFRIEND, Our Beer is COLDER than your WIFE”.

The business is owned by a Korean, Mr. Joon. He has been so friendly to show me the antiques that are displayed in the house. The whole house is designed into restaurant, including the 2nd floor that is meant for family or friend's gathering as the area is wide and quiet.

We've ordered the BBQ Pork (neck-shoulder) with Kimchi, this is a platter of 250g pork meat being char-grilled and served with Korean sauce. The pork is quite tender and tasty with the light marination but regrettably that the meat is not hot. The sauce is also not bad, but the meal is neither very appealing nor outstanding.

We've indeed made ourselves comfortable with the friendliness of Joon. He has kindly served us with Nachos and also grilled chicken on FOC (Free-Of-Charge), for our long night there.

The Hakka Delights at Ruyi

I miss the “Hakka Lui Cha” that I’ve tasted in Ipoh. This Hakka specialty is definitely a nutritious choice for those that concern about healthy food. A newly opened restaurant at One World, Ruyi Delights如意算盤 has finally my wish-comes-true whereby the dish is reachable easily.

No doubt that I’ve ordered the Hakka Tea Rice客家擂茶, the rice that is topped with various vegetable and roasted peanut and being served together with a bowl of greenish soup that is made of the tea leaves and herbs being grounded with roasted nuts, seeds and grains. The correct way to taste this dish is by pouring the tea into the rice mixture and letting the soup to flood over it completely. The tea is cooked to the “perfect” temperature that its nice aroma is wandering in the air. Despite the vegetable is not so “unique” for its rough cutting or chopping, I’ve indeed enjoyed the deliciousness of the “Hakka Lui Cha”. Besides, I’ve ordered the Hakka Yong Tao Fu客家釀豆腐 that consists of stuffed Tao Fu and bitter gourd with minced pork, bean curd roll and sliced lotus. These ingredients that have been fried are poured with a light soy-based sauce and being served together with the garlic chili sauce. I like especially the Tao Fu for its soft and smooth texture while the saltiness of the minced pork has been a right match to complete the tastiness.

On my next visit, I’ve tried the Hakka Abacus 客家算盤子 that can be either cooked or fried. The name is originated from the shape that is alike the Abacus that has been used for calculations in the old times. The Abacus is made of yam and this dish is indeed quite pricey for the small portion due to the expensive raw ingredient and its complicated preparation. My bowl of cooked Abacus is served with minced pork that the tasteless yam is enhanced by the thick soup. The dish is quite special but I’m not really fancy about it.

I’m happy that I’ve finally a delicious Hakka Tea Rice in Penang. This is the right place for this healthy dish.