We had the opportunity to try the signature Beef Steamboat (RM20/pax, minimum 2 persons), which was made up of everything beef including…

Beef Balls (notice the 2 different colors? the darker colored ones are more coarsely minced, which in my opinion tastes better as it has more ‘bite’)

Beef ribs

Beef Intestine

Beef Tenderloin & Sirloin – one of my favourites!

Beef Tripe

Thinly sliced beef meat… yummm~

The beef steamboat was heart warmingly delicious. A sweet soup base of radish and preserved vegetables made even sweeter after adding in all the beef and vegetables (2 different types).

Gently dipping in the thin slices of beef into the boiling hot soup to ensure that it’s not overcooked…

The various condiments available to accompany the beef steamboat. I must say that the chilli sauce dip is one of best I’ve tasted thus far. Slightly tangy and spicy it definitely packs a punch! Even more so when you add the garlic oil/lard condiment together to the chilli. A winning combo that compliments the beef.

If you’re not in the mood for steamboat, fear not for Kang Beef House also serves a few individual meals such as the Crystal Beef Fried Rice (RM12.80 plus a meatball soup). It may look like any ordinary fried rice but oh its not! You’ll discover that there’s a crunch to the fried rice, hence the name ‘crystal’. Intrigued?

Next, we got to try the Black Pepper Beef (RM15 for the small portion). It was tender and smooth, coated with some starch to ensure smoothness. I was glad that the black pepper sauce wasn’t too overpowering. Makes for a great snack on its own, or eaten together with the aforementioned fried rice.

Another unique appetizer/snack would be the Crispy Beef Balls (RM4.80 for 6 pcs). Deep fried croutons encasing a beef ball.

Needless to say, these Crispy Beef Balls quickly disappeared off the plate.

Because we had a guest with us who doesn’t eat beef, we had requested for this Dry Hor Fun with only mushrooms and vegetables. There’s also the beef version – Dry Fried Hor Fun with Beef (RM9.80) which I’m keen to try during future visits as the hor fun had lovely ‘wok hei’.

And of course, we couldn’t miss yet another signature dish – the Beef Koay Teow soup (RM6, 8, 10, 12 15). The portion shown above is the RM15 portion. A hearty bowl of smooth koay teow with a mixure of beef & beef intestines. It has the same soup base as the steamboat. What I really liked about Kang Beef House is the freshness of their beef. Hence they impart wonderful flavor to the soup noodles as well as the steamboat.

The owner of Kang Beef House digging into a bowl of piping hot Beef Koay Teow…

Map to Kang Beef House. Although the address states Jelutong Road, it is actually easier to access the place via Perak Road (more parking space).

Kang Beef House

474 Jalan Jelutong, 11600 Jelutong, Penang

TEL: 04-281 0892

Opening Hours: 12pm-2.30pm, 4.30pm-10pm CLOSED ON TUESDAYS

Thanks to Criz, we ventured out on a hot sunny afternoon to a lil unasumming stall in Paya Terubong, Air Itam. Blink and you might not notice it, but if look out for the bright colorful banners and you’ll spot it just by the side of the main road.

Needless to say we were all very excited and curious to see that extra long Chinese Cruller. And when we arrived, the owner Mr Tan was already busy preparing the ‘yew tiao’.

Frying the ‘yew tiao’ in a custom made aluminium stove….

14 inch Deep Fried Chinese Crullers (Yew Tiao) – RM1 each

Finally, those yummy crullers were ready to be eaten! See how golden and crisp they look? Best eaten while still hot!

Now, you would think that there’s noting special about this ‘yew tiao’, except that its extra long – all 14inches long. But you’d be wrong.

For they don’t only serve plain ol ‘yew tiao’ here. At “Te Chang Yew Tiao Wang”, you get yew tiao with different kinds of filling! Both savoury and sweet!

First, we tried the savouries… with a choice of Salad & Tuna Mayo (RM2.50 each), chicken floss & mayo (RM2.50) and sausage (RM3). After ordering, they immediately proceeded to cut the 14 inch plain cruller into 3 sections, then snip the center open and then stuff the filling inside.

My favourite of the 3 would be the chicken floss just simply because I love chicken floss! Plus the addition of mayo gave the snack some moisture so it wouldn’t taste too dry. The sausage is quite filling so if you’re looking for a something heavier, then the sausage would be a good choice. Meanwhile, the salad tuna mayonnaise was also delightful but me thinks would need a bit more tuna in the filling.

Kaya & Butter Filling

Peanut Butter & Butter Filling

Next came the sweets… again there are 3 selections to whet your appetite – Butter & Kaya (sweet coconut egg jam), Honey & Butter, and Peanut Butter & Butter (all RM2 each). I must say that I prefer the sweet fillings to the savoury ones but that’s probably because I have a sweet tooth! All 3 sweet fillings sat very well with me and if I had to choose, I’d say my favourite was the Butter Kaya, followed by Peanut Butter and then Honey.

Honey & Butter Filling

Other than 14 inch long Chinese Crullers, there’s also the very tasty Black & White Sesame Twins (3 for RM2) which was one of the highlights for me. Had to refrain from polishing off the plate lest I looked like a glutton in front of my peers

Te Chang Yew Tiao Wang also serves Black Soya Bean drink (either hot or cold) @ RM1 per glass to go with the yew tiao. The drink was lovely! Not too sweet! Usually one would take it hot and dip in the yew tiao before eating, but since it was so hot, most of us opted for the cold version. And I had two glasses!

Te Chang Yew Tiao Wang indeed makes for a great snack! To get to this place, go towards the famous Air Itam market laksa stall (near to Kek Lok Si Temple), but instead of turning right into the road where the laksa stall is, go straight and after a few minutes, you’ll spot the Te Chang Yew Tiao stall on your right (next to Lau Foo Zhi Bak Kut Teh stall which operates at night)

Te Chang Yew Tiao Wang

1250-A, Jalan Paya Terubong,

11600 Pulau Pinang.

Tel: 016-4337401 (Mr TH Tan)

New Business Hours: 6am – 6pm (Closed alternate Tuesdays)

Many a time have I heard him mention this unassuming Nasi Kandar stall as we drive past the busy Jelutong Road, claiming it to be one of the best in town (he prefers this over the more famous Line Clear Nasi Kandar). Also, there are claims that this is one of the very first Nasi Kandar stalls in Penang.

When dad told me the vendors still use the ‘kandar’ (long pole used to balance the pots of rice), I was intrigued and decided that it was time I followed him to his ‘haunt’ to see what the fuss was all about.

Various Nasi Kandar dishes

And so, very unwillingly I dragged myself out of bed at 5.30am one Sunday morning (and this was after I had only about 3 hours sleep, having taken in a midnight movie the night before! How this happened was well… because I had completely forgotten that I had boldly informed dad that I was following him to his nasi kandar haunt and subsequently agreed to a midnite movie! So in order to avoid any ‘lazy bum’ jokes, do or die I had to get up from bed that morning…)

Anyway, I digress… Back to the matter at hand…..food!

Jelutong Nasi Kandar at Kedai Kopi Tai Min

It was still pitch black when we arrived at a very old and nostalgic Kedai Kopi Tai Min, which houses the sole food stall – the Nasi Kandar.  Already there was a small queue forming to ‘ta pao’ (take away). So it would seem my dad had ‘buddies’ who also ate nasi kandar at such an early hour! I could tell almost everyone there was a regular, me being the only female patron at that time, and also the ‘foreign object’ as I garnered curious, almost hostile stares the moment I whipped out my camera. (well, to be fair, it was only 6am and I think anyone would stare suspiciously at a camera wielding woman at that hour!)

“Kandar” bearing the rice

I left the ordering to dad, and he requested for his ‘usual’ (but added in a few things to accomodate me).  Normally, one’s Nasi Kandar meal would consist of rice, whatever dish chosen would be piled on top and then flooded (‘banjir’) in an assortment of curry. But dad… he eats it a lil differently. He likes the curries and dishes on the side. So that’s how we ate it that morning.

Nasi Kandar dishes – Fried Fish & Beef in curry

We had 2 pieces each of fried fish and beef served in plate with a curry mix (Ok, this is weird even for me, but if that’s how dad eats it…then ok la…) And another plate held a huge piece of fried chicken drenched in chicken curry. I had asked for a very small portion of rice.

The Beef – fished out from the curry

I dug in, even though I wasn’t quite ready for such a heavy meal at such an early hour. But, I was pleasantly surprised. The curries here were not at all heavy and thick. Instead, it was light, yet tasty. I am told they hardly use ’santan’ (coconut milk) in their cooking, which perhaps explains the light curries.

I could see why dad likes his fried fish drenched in curry – the fried fish meat gets to soak up the yummy curry! Meanwhile, the beef wasn’t as tender as I would have liked but still imparted lots of flavor.

Fried Chicken with curry

Dad also told me that they place a bit of salt in their rice. Most interesting! And one of the reasons he favors this place is because of the piping hot rice (something very important to him!)

By the time we finished our meal (about 30mins after we arrived), the nasi kandar stall had already sold off nearly a bucket of rice! How’s that for brisk business?

Fluffy hot rice

Perhaps another reason for this stall’s popularity is their reasonable prices. Dad tells me they are reasonably cheaper than other franchise Nasi Kandar stalls. Our meal that morning with 2 plates of rice, 2 pieces each of fried fish and beef and a huge piece of fried chicken cost us less than RM10.

Perhaps Penang’s very first Nasi Kandar stall is located in Kedai Kopi Tai Min, along Jelutong Road (opposite the Jelutong Police station). Starts business from as early as 6am til their sold out (usually til lunch hour on week days, might finish before that on week ends). Usually open 7 days a week, but they do take a day off or so every now and then.

I would say this place definitely warrants a visit, for a slice of old Penang nostalgia. The place has a very down to earth feel to it, nothing fancy. Just fast, efficient, food that feeds your soul.

More on this stall here and here.

]]> http://www.lingzie.com/2010/03/08/penangs-very-first-nasi-kandar/feed/ 8 http://www.lingzie.com/2010/03/04/chamalal-giveaway-winners/ http://www.lingzie.com/2010/03/04/chamalal-giveaway-winners/#comments Thu, 04 Mar 2010 04:36:31 +0000 Lingzie http://www.lingzie.com/?p=2553 Thanks to everyone who participated in the Cham’alal Giveaway in conjunction with the 3rd Anniversary of Lingzie’s Tummy Treats

Winners are:

1. Tummywise

2. Bernice

3. ZC

Have already emailed the respective winners so please check your emails ya!

Well that yummi-ness is now here! The newly revamped Sigi’s Bar & Grill on the beach at Golden Sands Resort, Penang is now opened! And while the Official Launching is on March 10, Sigi’s Bar & Grill is currently open to in house guests and special reservations.

If that sneak peak lunch by Sigi’s new Executive Sous Chef was anything to go by, expectations were at an all time high as I walked into Sigi’s last weekend.

The new Sigi’s Bar & Grill is laid back – with an al fresco dining area (so that you can sip cocktails while you enjoy the cool sea breeze) and also an air conditioned dining area all done up in hues of blue. They’ve also got an al fresco bar, which was abuzz when I arrived, with hotel guests enjoying a cool drink after a dip in the pool (that’s conveniently a stone’s throw away) How’s that for enjoying life eh?

Dad being dad took a quick glance at the menu and starting ordering almost immediately much to my protest, for I am one who likes to browse the menu from front to back, reading all the descriptions of each dish carefully before mulling on what to order.

To kick start the meal, we had the Kataffi Prawns (RM28) served with an aioli sauce which was similar to the one I had during the sneak preview lunch. I was happy to see it on the menu for it is indeed a delectable appetizer which disappeared very quickly off everyone’s plate! It got stamps of approval from everyone in my family as they munched away on the crunchy pastry encasing the prawns.

From the list of interesting salads (which includes a tantalizing sounding Warm Lamb Salad), we tried the Spice Roasted Vegetable Salad (RM19) which sounded very heart warming to me. And when it arrived, it looked very comforting with all the roasted pumpkins and pine nuts, reminding me of a warm winter salad perhaps? Tossed with a honey vinaigrette that tasted slightly tart. Now I must admit that I was about the only person in my family who fancied this salad. Probably because my family isn’t big on salads and tangy foods. But I will stand by this salad and say that its something you don’t see very often in menus here in Penang. This salad is, by the way, also suitable for vegetarians.

At first we had our reservations about Coconut Palms, but having drove past the place and seeing it’s car park packed to the brim (more than once!), we decided to check the place out recently.

Fresh Lemon Juice (RM3) – sour  and refreshing enough for an instant pick me up! Would have liked it with more ice though…

The interior of the bungalow is pretty much the same as before, but little red lanterns now adorn the walls (for Chinese New Year perhaps?) and the back of the bungalow has also been converted to more seating area, though this place would be non air-conditioned. Also there’s now a small area for fish tanks containing live seafood. And instead of fine dining western food Audees was previously serving, Coconut Palms is now dishing up Chinese dishes and seafood.

We were recommended the Bangkok Chicken (RM10) which is their house specialty. The chicken came fried and coated with a thick sauce tasting of lemongrass, tumeric and ginger torch flower. Fragrant, interesting and tasty! Not bad for a house specialty! I was thankful that the Bangkok Chicken wasn’t just chicken stir fried in generic Thai chilli sauce. Not that there’s anything wrong with Thai Chilli Sauce mind you, for that is one of my all time favourite dipping sauces. But I’m just glad that the chefs at Coconut Palms showed some ingenuity. Too many a time have I encountered chicken stir fried in Thai Chilli Sauce and passed off as ‘thai style chicken’!

Next, we tried their Stir Fried Squid with dried chilli (RM8). This was simple but pretty good! Squids were cooked just right and the seasoning wasn’t overpowering.

We had to have an obligatory vegetable dish and opted for it to be stir fried with ‘pi hu’ (dried fish) – RM8. The vegetables were fresh and crisp, not over cooked, so I was happy with it.

Next up was another simple dish – Beancurd with Crab Meat sauce (RM8). A rather standard dish for all chinese style ‘chu char’ (cook & fry) places. One thing you would notice about the food here is the price. Portions sizes are not very big, but the prices are very reasonable. Plus, dishes are served pretty quickly too.

Finally, we had their Curry Prawns (RM20). The curry is worth a try here. It is thick and flavorful, no curry powder tasting curries here! Plus we were surprised to find quite a lot of prawns in this dish, about 10 prawns! And I love the ladies fingers (okra) in the curry, they were soft and had absorbed most of the curry too making them very tasty. Not a lot of ladies fingers in the curry though, so I would ask them for more next time

Total bill for the 4 of us came up to RM83.70 (including 3 other fruit juices, nuts, rice and a takeaway fried noodle). I would say that the place is Ok – not much of an ambience, but the food is pretty good and at reasonable prices to boot. So it would be good for a quick satisfying meal that won’t break the bank. The dishes are a lil heavy on the taste though (based on the few dishes we tried), so might not suit those who prefer a lighter taste.

Coconut Palms Delicious Seafood is located at 188 Jalan Burma, 10350 Georgetown, Penang. Tel: 04-227 6686, 012-455 8236 (Mr Thor – Exective Chef) Opening Hours: 11.30am-2.30pm, 6pm-11pm

For location map of Coconut Palms Delicious Seafood, refer to the photo above. Coconut Palms is located next to the Sokka Gakai Association along Burma Road, near to Sekolah Menengah Sri Pelita and IPG College.

The dual celebrations of the past week (Chinese New Year & Valentine’s Day) have been gradually winding down  as most are preparing to get back to work tomorrow. Though for most Hokkiens in Penang, the celebrations continue tonight with the annual ‘pai ti kong’ (Jade Emperor God’s birthday). Head on down to Chew Jetty tonite at 8pm for a slice of the celebrations that’s synonymous to Penang.

Over here at Lingzie.com, the celebrations continue as today, February 21 2010 is the 3rd anniversary of Lingzie’s Tummy Treats! It’s hard to imagine that I’ve been blogging about food for the past 3 years!

And just in time for this joyous occasion, I’ve got THREE bottles of Cham’alal Champagne to give away to you, my dear readers! Nothing says celebration more than breaking out a bottle of bubbly! (Seriously I got such a kick from popping open my bottle of Cham’alal!! So thrilling I tell you!! )

And just what is Cham’alal? Basically Cham’alal is HALAL bubbly.

All the bubbly sparkling preciousness of champagne minus the alcohol. Hence its the perfect celebration drink if you’re a teetotaler!

Cham’alal is 100% without alcohol on a base of grape juice and is recognized as Halal by the Halal Board of Malaysia.

It’s fruity, it’s sparkly! And I just love a glass of Cham’alal with some strawberries dipped in melted chocolate.

Cham’alal is all about celebration… celebrating special occasions (like the dual celebrations we just had), its about celebrating your precious moments, your every success, your divine loving moments, your friends & your family. And for me, its also about celebrating Lingzie’s Tummy Treats. It’s been an interesting journey, filled with fun, food and friends. Words cannot express how grateful I am for the friendships fostered, the opportunities, and also for you, my dear readers who come back again and again to read what I have to share with the blogosphere.

So how to get your hands on a bottle of this halal bubbly?

Just subscribe to my RSS (if you haven’t already) and also leave me a comment telling me what you would like to celebrate and how Cham’alal would fit into your celebrations. It can be a birthday, an anniversary or simply just because!

Please note: Because we’re talking about a bottle of champagne here, I don’t want to risk it shattering in the mail. SO, this particular giveaway will ONLY be open to readers from Penang. And the winners must be able to meet me at Gurney Plaza on Saturday March 6 to pick up your bottle of Cham’alal.

So get commenting people, to win that bottle of Cham’alal Giveaway open til March 2 where I’ll then notify the 3 winners

Cham’alal…. the perfect drink to celebrate Lingzie’s Tummy Treats’ 3rd Anniversary!

PS: I’ve got another mini mini giveaway coming up soon (this time open to everyone from anywhere in the world) so stay tuned for that too!

Many thanks to Style Junction and BigBoysOven for making this Cham’alal giveaway possible. For more information on Cham’alal and where to buy, do call Camy (012-976 5737) or Mark (012-267 8100) of Style Junction 269, Jalan Desa Utama, Taman Desa, 58100 Kuala Lumpur.

It’s been so hot that I didn’t feel like slaving away in front of the hot oven, but I had already bought all the ingredients and didn’t want to see them go to waste. So I decided I had to catch up on my Chinese New Year baking! In addition to pineapple tarts, I had also wanted to bake green pea cookies which have gained popularity of late. I must admit though, that I’ve never actually eaten a green pea cookie. But I do know that they are similar to the traditional peanut cookies.

I was lucky enough get a hold of a bag of freshly ground green peas from a colleague who had a cousin working in a nuts and grains wholesaler. Anyway to cut the long story short, I didn’t have to pound my own green peas, and I didn’t have to buy the green pea cookie mixes from the store (don’t really like those since everything’s all mixed into one bag and I can’t adjust the sugar content!)

Green Pea Cookie Recipe (adapted from a friend’s recipe)

300g ground green pea

175g icing sugar

300g all purpose flour

1/2 tsp salt

200g corn oil/peanut oil

20g sesame oil (optional) – original recipe doesn’t call for Sesame Oil, but I like it and decided to experiment by adding it in

1 small egg (for egg wash)

Method:

1. Weigh ground green pea, flour, icing sugar and salt into a large bowl. Mix with a whisk/spoon/hands.

2. Add oil gradually and knead into a dough (all the dry ingredients come together). You may not need all of the oil, depending on the consistency of the dough. If the dough is still crumbly, add more oil as needed.

3. Roll the dough into small balls and place onto a baking tray.

Green Pea cookies waiting to go into the oven

4. Use a round tip to make small round indentations onto the small cookie balls. Since this year’s CNY falls on the same day as Valentine’s Day, and I had a small heart shape tip lying around, I decided to make heart shape indentations!

5. Brush the top of cookies with egg wash.

6. Bake in an oven at 170 degree Celcius for about 10-20 minutes.

Note: Cookies are soft when they first come out of the oven, so let them cool without touching/moving them. These cookies are in general very easy to make and almost fool proof! The only ‘hassle’ would be rolling the dough into small balls, so get your family to grab some chairs, sit down, talk about your day, while you roll roll roll.

I like the touch of sesame oil in these green pea cookies, but if sesame oil ain’t your thing, feel free to omit.

Green Pea Cookies… ready for Chinese New Year and Valentine’s Day!

Easy green pea cookies! Make them for Chinese New Year today!

Oh, and if you need to find ground green peas, I did manage to spot them at a baking supplier shop at Siam Road – Hong Yap Trading. They sell them as a green pea cookie mix, but the good news is, the flour, sugar and ground green pea are all packed separately! So you can still adjust the amount of sugar to your liking

Happy Baking!

Chrysanthemum bud tea at Chin Bee

The menu is almost entirely in Mandarin, but the friendly lady boss speaks perfect English and is always helpful when recommending dishes.

A favourite with my family is their ‘Hong Tu Noodles’ (RM15 for a big portion that fed 6 of us). The noodles comes in the form of ‘yee mee’ noodles cooked in a thick gravy which reminds me of shark fin’s soup. But this gravy is flavored with Chinese wine which adds much depth to this delicious noodles. A must try!

During one of our visits, we were recommended the ‘Lok Yok Har’ (in cantonese) RM30. This dish was described as an “Englishman’s curry” for it is thick and creamy with just a hint of spiciness. A unique dish which we all enjoyed and a huge plus point was that the prawns were very fresh.

Chin Bee serves up various types of vegetables such as the popular “4 Heavenly Kings” which is a spicy stir fry of 4 different types of beans. But we opted for a lighter stir fried vegetable (“yau mak”) dish (RM8). I don’t fancy it when I get a plate of vegetables soaking in grease as I feel all that’s needed is just a light touch of oil to cook the vegetables. Thankfully, the stir fried veggie here is just that – light and not overly greasy.

Chin Bee’s Special Spare Ribs (RM15) is another must try dish that we order almost every single time. It may look like any other spare rib dish, but boy are you wrong! This deliciously sweet spare ribs have a melt in your mouth quality as the spare ribs are made up of a layer of lean meat balanced by a thin layer of fat. Again, the sauce is lightly flavored with Chinese wine. Definitely a signature dish!

Chin Bee also serves up a mean curry (fish or prawns). During this particular visit, we chose the curry cooked with fish fillets (RM30). Lots of ‘bunga kantan’ (ginger torch flower), curry leaves and spices flavors this dish. We love the curry so much, we usually ask to ‘take away’ the remaining curry to be eaten at home with Bengali bread

This simple but appetizing fried tofu dish is given the name in Mandarin which translates to “Guaranteed to Succeed”! Lol. Don’t you just love it how Chinese dishes are given auspicious names? Rather confusing yes, but it is hoped that eating the dish will grant you these auspicious wishes. Our fried tofu dish (RM8) came served with a chilli dip and chopped up pickled vegetables, which adds a different texture to the soft tofu. A dish that would be popular with kids and adults alike.

Almost towards the end of the meal, we decided that a dessert was in order and so we enquired if they had “Fah Sang Wu” (creamy peanut dessert). And to our delight, Chin Bee’s chef said yes. So we excitedly ordered it, but alas, as it was quite packed during that time, and we had only put in our order so late, the Fah Sang Wu took some time. The reason being that it was cooked fresh. Chin Bee’s “Fah Sang Wu” (RM15) had a fragrant peanut taste which would have been perfect had the dessert been thicker and creamier.

All in all, I would say that the food at Chin Bee is indeed above average. We love the flavours and each dish seems to be seasoned just right. Definitely a place to consider if you’re looking for tasty wholesome good Chinese food in Penang!

Noordin Street is also known as “Jee Tiao Lor” (in Hokkien) where Hotel Grand Continental is located (at the corner of Noordin Street and Jalan Gurdwara), near Gama supermarket.

Chin Bee Tea Restaurant

124 Lebuh Noordin, 10300 Penang

Tel: 04-261 1761

Opening Hours: 12pm-3pm (Lunch), 6pm-9.30pm (Dinner) Closed Alternate Wednesday

Other reviews:

Steven Goh

Cariso

Therefore I felt no real urgency to dine there. But dad being dad, went ahead to try the new place and discovered that Edo Ichi is operated by the same owners behind Azuma at Queensbay Mall. Edo Ichi fast became dad’s favourites and I only recently got the chance to dine there to celebrate his birthday.

Elegant, sophisticated interior

Since it was dad’s birthday, we opted for seating in their private ‘room’. Dad, being more familiar with the menu, already knew what he wanted, so we left most of the ordering to him.

To kick start the meal, we had some appetizers in the form of Ko Ebi Karaage (RM10) – deep fried baby shrimp. This was deep fried to perfection – crunchy and delicious! (Of course it is also a cholesterol nightmare!!) Do ask them for their chilli dip as I found that it complimented the baby shrimp really well!

Next, we tried Edo Ichi’s Soft Shell Crab and Salmon Skin salad (RM18). This salad comes with a heavenly sesame dressing that left me wanting more! I love Asian style dressings so much more than regular mayo or Thousand Island.

We also wanted to sample some of Edo Ichi’s sushi offerings and opted for something that wasn’t raw since dad doesn’t like sashimi. So we chose the Alaska Roll (RM20) which is made up of salmon, avocado and served with a special sauce. It was delightful biting into the sushi to find bits of fried salmon skin on the inside. This crunchy texture complimented the soft salmon and avocado. A good choice if you don’t take raw fish/sashimi. Plus I loved the way this dish was presented.

Next up we had their Ika Geso (RM15) – squid tentacles with teriyaki sauce. I really enjoyed this dish as the squid tentacles were coated with a nice thick layer of teriyaki sauce and then grilled lightly, bringing out the wonderful teriyaki sauce aroma.

Being the mushroom lover that I am, I couldn’t resist ordering the Nameko Fried Rice (RM8). The main star in this fried rice is the mushrooms. Other than preferring the fried rice to be served a bit warmer, I had no complaints on the taste.

The Kimuchi Ramen (RM18) came next. Edo Ichi’s version comes with a few slices chicken roll. The soup base was flavorful and I loved the texture of the ramen, cooked just right. But, would have liked the Kimuchi to be a lil spicier.

Read on for the highlight of the meal!