New Formosa @ PJ SS2

Right after our dinner, Christine and I came up with an idea on reviewing this restaurant. This time, I will try writing in Chinese while Christine will post it in English. (Yep, she has had her post published).

当天晚上，吃完了这顿饭后，这一次我和Christine 约好了，来一个‘华英配’。什么意思呢？！就是我将写一个华语版的，而Christine 就写个英语版的试吃活动。当然，这并不是完全翻译她的文章，我们的文章多多少少会有点儿类同，但是在语言那方面就不一样了。








今次很荣幸的被邀请到新宝岛餐厅，New Formosa Restaurant 一家道地台湾料理餐厅。谢谢Sid 的 invitation。很开心的，又能和一众食家(food bloggers)共享晚餐。当然也要谢谢的是新宝岛餐厅 的老板娘，Ms Jeanie。

这家餐厅的来头可真不小呀！ 于1980年，由Ms Jeanie 和她的丈夫合手开创这家餐厅，一就业就来到了第28年。Ms Jeanie的丈夫当主厨负责厨房，而Ms Jeanie就负责门面，有时候她也会伸出援手在厨房帮帮忙。

第一道出场的佳肴是 Shimmered Winter Melon 炖冬瓜盅（应该这样翻译吧。）写这一篇相当令我苦恼因为菜名佳肴名全都是英文， 如有译错名字，请多多包涵。这盅炖冬瓜，里头包涵了不少的干贝，香菇，鸡丁，鱼漂，还有大娃娃菜。非一般的真材实料哦！炖熬上4至5个小时，它的味道相当清甜。

由于这道炖冬瓜盅需要炖上4至5个小时，所以来之前，请拨电来预定。这份大盅的(Rm 90)可以让10 至11人享用而Rm45份的可让5至6人享用。

第二道是Taiwanese Haaka Pineaple Intestine（Rm 14.50）。味道适中，真适合拿来配粥。再加上绿色红色的灯笼椒，卖相非常漂亮！

是Sesame Prawn 香酥芝麻虾（Rm 26）是利用新鲜的虾子，沾上了适量的白芝麻，香脆可口，光看摆设及样子，真叫人垂涎三尺。

香香脆脆的，再配上特制的酸梅酱，酸酸甜甜的，十分美味。

下来是Taiwanese Braised Belly Meat & Dried Beancurd (Rm 16)。这道菜肴主要的有三层五花肉，配上豆腐干或南瓜或甜番薯， 利用五香粉，辣椒酱，豆瓣酱和少许的酒下去烹调，香喷喷的，很下饭！

这是Special Silky Bean Curd with Shredded Black Wood Ears and Shredded Pork With Salted Fish （Rm 12）。滑嫩嫩的白豆腐搭上黑木耳，猪肉丝和咸鱼丝及大量的葱，是配粥或饭的一级棒选择。这道豆腐也很烹得健康。别忘了黑木耳，可以养颜也含有丰富的养分，对身心非常健康。

Taiwanese Traditional Steamed Crab Rice (Rm 34 / Rm 68) 台湾传统蒸蟹饭。它是由三种不同的糙米（有白的，红的及黑的糙米），加上香菇，腊肠，虾米，绿葱以及猪肉碎，再加上一只新鲜肥美的大螃蟹，然后拿去蒸。哇，香喷喷又健康的米饭，
每一颗粒米饭都渗入了肥美的大螃蟹的精华。真叫人回味无穷！我把它们全给吃光光。

老板娘突然在我背后端着一盘 Sizzling Salmon 然后摆上桌。看，这些鲑鱼还是生的。

之后，她把台湾咸菜给加上，即可就发出“咝咝咝”的声音。就这样形成了Sizzling Salmon with Taiwanese Salted Cabbage。鲑鱼是我的最爱。当台湾咸菜给加上后就要立刻享用，以免鲑鱼给煮得太熟或过‘老’。富含了Omega-3的鲑鱼，看了也令你留口水吧？！
Rm 6 per 50 grams.

Crispy Chestnuts Duck with Three Colour Pickles 里有栗子和腌制得够够味的烤鸭。半只是Rm 28。

来到这里可别忘了试试台湾特制红棉线 Taiwanese Special Red Mee Sua Broth （Rm 9）。一般的台湾面线是跟蚵仔（閩南話稱ô-á）,但是马来西亚的蚵仔煮出来会并没那么棒，所以他们改用材鱼（Bonito）去熬煮面线的汤头。终于可以尝到台湾面线了！绵绵密密的面线搭配着猪肉丝，虾仁，胡萝卜，香菇及娃娃菜，每一口还带有浓浓的材鱼香味。

吃了真想来多一碗。但是之前吃了太多，肚子也差点给撑爆了。

我最爱的甜点了! 来到menu的尾端可是Black Sesame Sweet Broth with Glutinous Rice Balls 黑芝麻汤圆（Rm 3.80/碗）。

自制的黑芝麻甜汤甜度刚好，不甜不腻，加上一颗颗有着清香pandan叶的汤圆，hmmm…. 超美味！

吃完了之后，老板娘做下来跟我们聊天。刹那时刻，她竟然说到，要不要尝尝‘初恋’（First Love）的滋味？！就叫人端来了酸梅水。甜酸甜酸的酸梅水不但能帮助消化，而且还能止渴！甜酸甜酸的还能让你回忆着初恋的滋味。


别以为之前的黑芝麻甜汤圆是这餐的句号，好客又大方的Ms Jeanie又叫人端来不少的甜点。

Handmade Glutinous Rice Pieces 手工精制客家麻芝。这家餐厅还制有咖啡，芒果，绿茶，等等不同口味。而这是原味的。粒粒暖暖的麻芝，沾上了花生及糖碎，不甜不腻，吃起来每一口都是花生香味！


它们(下图)是五味布丁--- 龟苓膏，绿茶芦荟口味，芒果口味，乳味鸡蛋布丁，还有著名的银杏芋泥Yam Ginkgo Pudding。

我最爱的是银杏芋泥了。吃前须加热，吃起来每一口都是热乎乎又绵绵密密的。

还有还有，Formosa Special Sweet Yam 宝岛特色芋头。每一块蒸熟的芋头，沾上大量的麦芽糖， 再泡入冷水里，麦芽糖遇冷即硬。口感呢：一要下去，外冷内热，外硬内软。蒸熟后得芋头搭上麦芽糖很好吃，有着另一番的风味。

看看！漂亮的 Cupcakes！终于有机会尝到了Big Boys Oven 为我们手工精制Cupcakes。之前在别家café所尝到的Cupcakes真是令我大大摇头。但是，Big Boys Oven的Cupcakes真的很棒很好吃，不甜不腻， 而且cake base 很moist。






Sunny还做了gingerbread给我们当纪念品。漂亮吧，真想一口咬下去，但是这些gingerbread都喷上了preservative，不能吃！

最后，要谢谢大方好客又漂亮的Ms. Jeanie让我们享有这一顿丰富的晚餐。
Thank you very much! ~


In conjunction of 28th Anniversary, New Formosa Restaurant is offering this promotion menu (dishes we tried as above) until 31st of January 2008. Besides that, they are giving 10% discount on food on every Saturday and Sunday lunch. If you made payment by credit card, you are entitled with 5% discount. Free corkage. So, why wait?! Rush over and have a try yourselves.


New Formosa Restaurant
46, Jalan SS 2/24,
47300 Petaling Jaya,
Selangor.

Open daily from 12 noon to 2.30pm and from 6pm to 11pm.

Tel: 03-78751894 or 019-3353274
Email: formosa@streamyx.com


More review:

Christine

Madam Lim's Kitchen

It was another late lunch with parents again. As we were going to do grocery-shopping in Jusco Maluri, we planned to have our lunch there. We then discovered that there is a new eatery opens up and packed with people --- Madam Lim’s Kitchen. It is situated next to Ichiban Ramen and has replaced a closed down Chinese restaurant. So why not give it a try?!





Madam Lim’s Kitchen serves a variety of Chinese, Nyonya and Thai fusion cuisine. Family and I were kinda blurry as the menu was quite thick. We just couldn’t decide what to eat.

After a long period of decision-making, we finally had a few order to share among ourselves.

Passion with Earl Grey (priced at Rm 2.50) came in the glass of cool Earl Grey Tea with sweet-smelling passion fruit flavour. It was very cool and refreshing.

Char Tang Hoon at Rm 5.90 came in a generous portion. It was actually the glass-noodles fried with plentiful of chicken, shrimps, cabbages, onions, chilies, and eggs. It was real tasty. What’s more could I describe it?! TASTY!

Malacca Char Mee definitely has my vote! At just Rm 5.90, the plate was abundant with chicken and shrimp and tauge, the noodles were fried to perfection and moist. It was a little spicy but this spiciness gave a boost to the plate of Char Mee.

Sambal Udang Buah priced at Rm 10 (small) was actually the petai and shrimps cooked with sambal paste and chilies in a Nyonya style. It was so palatable with the pleasant flavour of sambal and petai. If you fancy spicy food, this is a must not miss out dishes. As a Malaysian, I think this is a must order dish. *Haha*

Siam Style Fried Rice also at Rm 5.90 came in a large serving too. It was filled with ‘wok hei’, too bad it was a little dry for me. However, it went well with the Sambal Udang Buah.

Revisit?! *Nod-Nod* Yes yes, I really love the way they cook and prepare and serve. Besides, we don’t have to wait for long to be served and there were more dishes from the menu for me to try out! Thumbs-up for their dishes and services. *Warning: For those who are small-eater, it is better to order and share with people as their servings are quite large.

Madam Lim’s Kitchen Restaurant
Lot G15A, Ground Floor,
JUSCO Taman Maluri Shopping Centre,
Jalan Jejaka, Taman Maluri,
Cheras, 55100 Kuala Lumpur.

Tag-tag

Oh-o. I got tagged by MeiYen for quite some times and now, here is my reply.

Name one person who made you laugh last night?
There were lots, Christine, Chris, Velix, and Yenz.

What were you doing at 0800?
Still in my bed (for today only)

What were you doing 30minutes ago?
Brushed up and changed.

What happened to you in 2006?
Me?! Nothing much, I think. I perm my hair.

What was the last thing you said out loud?
‘Ahhhhh…’ Yenz’s Didi (the doggie) kept chasing me!

How many beverages did you have today?
Em… water, milk…

What color is your hairbrush?
White

What was the last thing you paid for?
Lunch at Zanmai Sushi yesterday

Where were you last night?
Yenz’s house for a potluck party

What color is your front door?
Antique Brown

Where do you keep your change?
In my purse or coin porch

What’s the weather like today?
Cloudy and windy

What’s the best ice-cream flavour?
I like a lot and it depends on my mood. I like chocolate, green tea and also peppermint.

What excites you?
Clothes, bags, shoes … desserts!

Do you want to cut your hair?
Yes, I always want to do so… just dunno when

Are you over the age of 25?
Nope.

Do you talk a lot?
Sometimes yes, sometimes no. normally my friends will do the speaking.

Do you watch O.C?
No.

Do you know anyone named Steven?
Yes. My dad is.

Do you make up your own words?
Har?! I deno e.

Are you a jealous person?
No gua… (Am I, my friends?!)

Name a friend whose name starts with the letter ‘A’.
Amy

Name a friend whose name starts with the letter 'K'.
Keith

Who's the first person on your received call list?
My Mum

What does the last text message you received say?
That is from Christine, Thanks for the cheese cakes last night J very nice wer…

Do you chew on your straw?
No

Do you have curly hair?
Yes, having loose curly hair now.

Where's the next place you’re going to?
I Wanna go shopping malls

Who's the rudest person in your life?
I don’t remember. I don’t like keeping meant/rude ppl, meant things that happened in me.

What was the last thing you ate?
My breakfast, there were bread, cakes and milk.

Will you get married in the future?
Er… I guess so?!

What's the best movie you’ve seen in the past 2 weeks?
Movie for the pass 2 weeks, nope…

Is there anyone you like right now?
No

When was the last time you did the dishes?
This morning

Are you currently depressed?
Not currently but the time when I was having my finals.

Did you cry today?
Not today.

Why did you answer and post this?
Because I got tagged and I am free at the moment.

Gonna tag 5 people…

Christine

Sugar Bean

Ling239

Duarianberry from the Gastronomic Diary

Celine

Chin Hiong Restaurant

It’s my turn to put review on Chin Hiong Restaurant （清香楼冷气海鲜酒家）. This was my very first experience to dine with the food bloggers which turned out to be a real nice and enjoyable dinner but nervously with them. And I have got the opportunity for food tasting!

As Teckiee and Christine and Sugar Bean have made good reviews on this restaurant, erm… I think I can curi tulang a bit hor?! Hehe

‘Wow! Oh my!’ that was my very first thought when I entered the restaurant and saw these beautifully golden bowls placed on where we were going to sit. This was too ‘extraordinary’ from what I expected. It was way tooooo Grand!

Firstly served was the Tai Chee Fins, 太极翅 which came in 2 soup bases in Yin Yang. The white soup base was filled with crab meat while the red soup base was filled with abalone sauce with shredded chicken. Both soup based have to be eaten separately. We were told to have the white soup first then only the red one.

The Tai Chee Fins (Rm 45 per pax) came along with dish where you can see the Shark fins were placed around the carrot-crafted-rose. And the shark fins were surrounded with the Dried Scallops wrapped with Steamed Old cucumber.

Before we had the soup, chopstick-ful of Shark fins which was neatly tied with spring a strand of leek was added into the soup. Along side, the Dried Scallops with Old cucumber can be eaten together with the soup or separately. *Slurp-Slurp* I added the scallops into the shark fins soup and it turned out to be a good combination.

Next, we had Kei Loon Har (prawn), 麒麟虾 priced at Rm 80 for 1kg. Chef Fann has chosen the fresh living Ming Har prawns, 明虾 and they tasted extremely appetizing with the additional of sweet and sour sauce prepared by Chef Fann. One words to describe this dish: simply Fingers-licking good! Ermmm… the sauce tasted quite similar to the sauce prepared by my mum from her ‘secret recipe’.

The Jiu Pai Guat, 招牌骨 is marinated with a variety of Chinese Herbs and double-boiled and it was then deep-fried before served. The pork tasted juicy and the meat was tender. Sprinkle of the sesame boosted up the flavour of the pork.

Oh… never afraid of the thick proportion of fats. I believe the fat had been ‘emulsified’ during the double-boiled procedure.

Coming up next, Yat Fan Feng Shun 一帆风顺 which was a well-presented fish dish aka Guai Mei Yu 怪味鱼. Priced at Rm 50 on our dish. According to Chef Fann, this dish can be only prepared by using large fish. The fei zhou yu （非洲鱼）was used and The fish fillets were deep fried and then cooked with rock sugar and F&N orange.

There was slightly curry taste in it. Rock sugar, curry powder and F&N orange, sounds so unusual but the whole dish were amazingly tasty and flavourful.

The Hakka styled Pork hand 客家猪手 with strong aromatic herbal taste was double-boiled up to 5 hours with different kind of herbs like dong guai (当归), gam chou (荩草) and bat kok (八角). Hence, reservation has to be done for this dish. A lot of Chin Hiong’s customers return for this dish.

Look at this, I found an angle to capture where it looked like a cute piggy. Don’t you think so?! God’s Stomach, 神仙肚 which was a cute name for this and priced at Rm 35. This is one of the most popular dishes in this restaurant that keeps the customers back for it. Spare ribs are enclosed inside the pig’s stomach and boiled with assorted Chinese herbs and spice. Chef Fann said that imported pig are used as the imported pig’s stomach are much smaller than Malaysia’s one.

Chef Fann was having a role as ‘doctor’ for ‘operation’ on the pig’s stomach.

It may look unattractive but it tastes good. Still, it was not to my liking.

This is something I have not had before. I meant, I’d tried out shark before but not this Tiger Shark in Claypot 瓦煲虎鲨. Look at the whitish-rubbery-like-substance (pls forgive me for this kind of description where I learnt it in Chemistry/MircoBio class) which tasted so chewy, that’s the shark skin which is the best part to be eaten. I bet it was real high in protein as it was so collagen-ous.

Priced at RM5.50 per 100g, do call up and pre-ordered. Our dish was about Rm 28.

Finally came out the Hor Sa Guk Tin Gai, 河沙焗田鸡. This was a very unique dish where paddy frog were flavoured with the Chinese wine (花雕酒) and dong guai (当归). The paddy frog in dong guai and fa diu wine was placed on top of the heated and reused black river sand in the claypot (as you can see in the picture, the black colour part). Before it was served, Chef Fann covered up the lid of the claypot. The fa diu wine was poured over the lid and came the ‘sizzling’ sound. The black sand is used to increase the aroma of the soup. Priced at Rm 35 for 3 large paddy frogs.


Oh boy, the soup was rich in dong guai flavour and sweet. A little chili was added to fragrant the soup and the paddy frogs’ meat were so tender. There was Jelly Ear Fungus too which gave the whole dish extra nutritious! I was so in love with it!

Last but not least, the wheatgrass jelly tasted refreshing.

Map

And now, Chin Hiong Restaurant is giving a 10% off the total bill amount discount to all customers who dine-in. what you can do is just print this out (the voucher above) and enjoy the sumptuous meal in Chin Hiong Restaurant.

Thanks to Sid from Big Boys Oven for the wonderful invitation and I am glad to meet up other food bloggers – Teckiee from Eat First Think Later, Tankiasu, Jackson from Living in Food Heaven, Sunny and Sid from Big Boys Oven. And my best buddies, Christine and Sugar Bean! Nice meeting you guys~ ^^



Chin Hiong Restaurant
Lot #2, Batu 22,
Jalan Batu Arang,
Kampung Sungai Bakau (KUB),
48000 Selangor Darul Ehsan.

Tel: 03-60920628
H/P: 012-2026125 / 016-2102303 (the chef: Mr. Fan You Tek)


+++++
For more reviews:

Christine

Eat First Think Later

Sugar Bean