Noodles At Restaurant Ching Hai/Pau Kee

Updated : Pau Kee has shifted to Imbi...click on THIS LINK for new address and map


I'm back and still sorting out the photos from Hanoi. It was extremely hot during my visit there and I have been "recuperating" for the past 2 days. Will be posting on Hanoi later on. Meanwhile, here's a post on one of the places that I've been patronizing since my childhood days.

Located at No. 21, Jalan Tong Shin (Opposite Corona Inn), 50200 Kuala Lumpur.
It's the stall on the utmost right.

Mr & Mrs Chong have literally seen me grow up (and sideways too! LOL) from a kid to an adult and I have seen Mr Chong's hair turn a few shade of grey since they started this business when he was a young man. Mrs Pitt loves the noodles here too when we were still staying in this part of the town.

Serving Ipoh Kway Teow, Fresh Prawn Wantan, Curry Chicken Kway Teow, Fresh Prawn Meat Dumplings (Siu Kow) and Curry Chicken Mee, Mr & Mrs Chong has racked up his fair share of regulars through the years. The dry version of the Ipoh Kway Teow here is different as it not only comes with the usual dark sauce but some broth is poured onto the noodles; hence it's slightly wet but nevertheless delicious.

As I'm not really a fan of Prawn Wantan, the whole prawn filling didn't delight me as much as it did to my mom. (My fave wantan is still from the wantan noodles stall at Wah Cheong in Jalan 17/29 as it's less prawny and has bits of carrots)
The Ipoh Kway Teow (Flat Noodles) Soup comes with an option of either shredded chicken meat or chicken pieces. I usually opt for shredded chicken and prawns with my usual request for gau choy (garlic chives) instead of choy sum (Chinese Flowering Cabbage). Some fried shallots and prawn oil, not chilli oil mentioned earlier (a must for Ipoh Kway Teow) is added to the soup; adding more oomph to the already tasty broth. Coupled with the smooth thin Kway Teow, this simple yet tasty noodles is one of my favourite comfort food.
The other favourite of ours is the Curry Noodles. We usually ask for Sang Mee (egg noodles) as we find that it goes well with the curry. The curry version here is also prepared differently. A pot of thick curry would be boiling on the side. In preparing this, Mr Chong scoops a ladle of the thick curry and then adds it to the normal soup broth in the bowl of noodles. As you can see from the photo above, though it may seem quite thick, it's not really the case once you stir it. It is however, still milky enough with the coconut cream. Somehow, mixing the two together brings about a very palatable taste to the whole "ensemble". Different but nice! At RM3.50 (USD1) for a small bowl and RM4.00 (USD1.30) for a big bowl of noodles, this is comfort food at its best!

Restaurant Ching Hai
(opens from 8 am till late lunch)
Call to check : 016-375 1360

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
- Norman Kolpas

FHM 2007-Culinaire Malaysia 2007 Pt. 3 - Final

So, here's the final part to the FHM exhibit that I went to recently. Apart from sampling and tasting all the wonderful food, I was fascinated by the Barista Coffee section for a few reasons. I simply love coffee and what more when the 2007 World Latte Art Champion , Jack Hanna (all the way from Sydney!) was brought in by Barista Coffee to show us his skills while making coffee for us.

Doing Latte Art freehand is the hardest to master but Jack Hanna does it with such ease.

A closer look at the completed Latte Art. It's just too lovely to drink!

Of course, this section was also interesting because Jack Hanna is such a cutie, even more so in person! I'm sure his coffee will always taste good to me no matter what! Hahaha...read more about him and his journey to becoming the world champion HERE.

The other interesting area was where the cake displays were. This section was opened to the public for just RM5 entrance fee.

In my opinion, these were the few notable ones among the sea of masterpieces....

Found this so cute and nice, an alien chess set! This was one of Teckiee's favourite too. It is so apt as a Halloween cake too! Haha....

A closer look at how this cake was intricately made. Such details! Wonder how they manage to stack the rest of the tiers on top since this section was hollow....

Here's one for any Chinese auspicious event!

This cake is made by the same chef as the white cake above. He seems to have a liking for dragons.

Here's a different one with dragons, I find these cakes with dragons fascinating too. (Note the blur background; the red, black and white mask).

I'm looking forward to FHM 2009, what an event this was. By the way, I'll be off to Hanoi tomorrow but do continue to leave your comments though it may not appear yet as they'll still be moderated. Till then, see you all next week!

Art is your emotions flowing in a river of imagination.
~Devin, Los Cerros Middle School, 1999

Wantan Noodles - Meng Shiang Taman Cheras

(Non-Halal)

After planning a meet up with KCC for about two weeks, I met up with her and her mom for brunch in Taman Cheras. She had been telling me about an absolutely delicious char siew (BBQ pork) wantan noodles that I must try and we decided to head to Meng Shiang, Taman Cheras which is just a stone's throw away from her house.

Upon reaching there, I was greeted by Janet, the proprietor; albeit busy but friendly nevertheless (the wantan mee stall is on the left of the pic above). It was only about 10.45 am and she had already quite a number of customers waiting in line for their takeaway orders, not to mention those who were eating there.

Slabs and slabs of yummy char siew!

Instead of slicing the slab of char siew, Janet chops them! Hence, the thick pieces of char siew served with the noodles. As I am not a fan of chunky meat, I was pleasantly surprised at how tender the meat was even though it was on the lean side. The wantan noodles were springy and aromatic but the star of this plate was truly the char siew! I've not eaten wantan noodles with such lovely char siew before! Well, even Hock Lim's version pales in comparison with Meng Shiang's.

One must also order the char siew ribs. With a hint of five spice powder, they were totally lip-smacking finger-licking eat-clean-to-the-bone yummylicious!

So, make your way here for wantan noodles with a BIG YUMMY difference. You'll love it! See also Masak-masak's review on this place HERE.

Restoran Meng Shiang
1&3 Jalan Kas Kas 2 (opposite Hau Kee Seafood Restaurant)
Taman Cheras (a.k.a. Yulek)
Kuala Lumpur

Stall opens from early morning 7.30 till 3pm or while stock lasts! They are close on alternate Tuesdays.

They claim red meat is bad for you. But I never saw a sick-looking tiger.

~ Chi Chi Rodriguez