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Malay Mail
3 days ago
- Lifestyle
- Malay Mail
The story behind a simple bowl of noodles at PJ SS3's Restoran 33
PETALING JAYA, June 2 — Throughout my years of writing about food, I have come to realise it really goes beyond just the taste of the food. Behind each bowl or dish that we're served, there's always a story, whether it's happy or sad, as it represents someone's life story. Like this bowl of noodles — blanketed with nuggets of minced pork — served with a bowl of clear broth, fish balls and pork balls. It looks ordinary. In fact, it's probably too simple, making me wonder if anyone would make a beeline to this stall to eat this, but somehow it's become a bowl of noodles I really don't mind driving back to my old neighbourhood to relish again. In this crazy world where outlandish meals like overflowing bowls of curry mee jam packed with all kinds of ingredients go viral for its abundance rather than the taste of the curry, where does this bowl of noodles stand? It took me sometime to figure out which stall served the noodles so use this as a reference point. — Picture by Lee Khang Yi For this stall owner, a woman known as Chew, it's her heritage, passed down from her parents who operated this stall about 50 years ago. Back in the old days, this stall offered beef noodles with a minced meat topping. It came with beef broth, where handmade beef tendon balls, soft tendons and tender beef accompanied the noodles. Sadly, that skill for making those beef tendon balls was lost after the older generation passed away. When the mad cow disease struck, the stall pivoted to cleverly tweak their recipe, serving pork with a similar seasoning as the topping and using chicken broth paired with commercially sourced fish balls and pork balls. Each bowl is accompanied by this light broth (left) with fish balls and pork balls and the all-important homemade chilli sauce (right) with calamansi lime juice. — Picture by Lee Khang Yi Once operated by Chew and her sister, she is now on her own as her sibling has decided to hang up her apron. She gallantly continues business in the morning at this coffee shop in PJ SS3. I must admit I didn't even know of this stall's existence despite residing in SS3 as a child, until I read about it on social media. Don't knock her food despite its minimalist look. My small bowl (RM8) with loh shue fun and those minced pork bites was demolished in no time; the empty bowl a sign of supreme satisfaction. Chew spends time to drive flavour into her minced pork, slowly cooking it in a sauce until it's a dark brown and tender. 'Sang mee' is the preferred choice for noodles with the regulars. — Picture by Lee Khang Yi Try it with sang mee or egg noodles, a crowd favourite, as those al dente strands are a perfect pairing with the topping. Drizzle that deep red homemade chilli sauce over your noodles for an added punch. Its mellow spiciness has just a slight zing, thanks to calamansi lime juice versus those who use vinegar for a sharper piquancy. One may think the broth is flavourless judging from its light look but don't be fooled. Previously using beef in their offerings, the stall pivoted to offer pork instead, tweaking the seasoning to suit their customers' tastes. — Picture by Lee Khang Yi Brewed from pork bones and chicken carcasses, it's naturally sweetened making it a great pairing with the fish balls and pork balls. These may not be home made but the pork ball isn't overloaded with fillers and has a distinct meaty flavour. Even the two types of fish balls are good with a slight bounce. The big size for the noodles is RM9, which is an upgrade for the noodles of your choice rather than the topping. Out of all the numerous coffee shops that dot this neighbourhood, this place tends to have sparse offerings and was famous for its chap fan for lunch but that stall owner has recently retired. It's right behind the super popular Sin Chew Chicken Rice at Restoran New Pom Pom. This coffee shop was popular for its economy rice stall and is found just behind Restoran New Pom Pom. — Picture by Lee Khang Yi Pork Noodle Stall Restoran 33 2, Jalan SS3/35 Taman Universiti, Petaling Jaya Open: 6.30am to 12pm. Closed on Sunday. *This is an independent review where the writer paid for the meal. **Follow us on Instagram @eatdrinkmm for more food gems.
Condé Nast Traveler
5 days ago
- Lifestyle
- Condé Nast Traveler
Fukuoka Is Japan's Most Overlooked Street Food Paradise
This is part of Uncovering Japan, a collection of stories that spotlight the lesser known gems that belong on your Japan itinerary, offering everything from a wellspring of local craft and a vibrant street-food culture to traditional wellness. Read more here. One chilly spring evening on a sidewalk in Fukuoka, Japan's sixth-largest city, I find myself huddled into a 10-seat outdoor restaurant, a clear plastic tarp separating me from the elements while shoulder-to-shoulder with patrons eagerly downing draft beers and greasy, pan-fried dishes. The namesake chef of this food stall, or 'yatai' as they're known in Japan, quickly yet methodically cooks through an expansive menu of Fukuoka's unique specialties. For my order, Kawachan rolls a dashi broth-based omelette around a mound of spicy mentaiko, a pollock roe cured in chili pepper—so regionally celebrated that you can find mentaiko-flavored Pringles in local stores. He arranges the slices of egg in a flower shape with a massive dollop of mayo at the center for dipping. The dish is sweet, salty, decidedly umami. It's creatively plated and, honestly, a bit thrilling to be eating on a sidewalk in 50-degree weather. But that's Fukuoka for you. Every night around 6:00 p.m., chefs wheel up and put together these yatai stalls along the city's downtown streets. A bustling nightlife scene emerges as patrons crowd into the tiny sidewalk restaurants to enjoy food and drinks prepared right there outdoors. By dawn, the yatai disappear, giving way to the daytime shuffle of pedestrians. Spending a night hopping between yatai, grabbing a bite or two at each, has become the most famous symbol of Fukuoka's vibrant food culture, which sees street food sit comfortably alongside high-end sushi joints and Michelin-starred gastronomy. 'Yatai aren't some new trend—they've been part of everyday life here for over 80 years. They're one of the things that really make Fukuoka stand out.' Nick Szasz, publisher of the local publication Fukuoka Now Each night, patrons crowd into Fukuoka's tiny sidewalk restaurants to enjoy food and drink prepared right there outdoors. Andrew Faulk Yatai dish up Fukuoka specialties like tonkotsu and fried ramen, or okonomiyaki, a savory pancake with a protein and tasty toppings. Nikolay Tsuguliev The success of the yatai has coincided with Fukuoka's rise as Japan's fastest-growing city, particularly among young people. This is a heavily commercial and modernized city powered by an influx of tech startups and young people seeking affordable urban living. The city's temperate climate, along with its laidback, almost U.S. West Coast-like attitude, and its friendly, hospitality-driven culture, make it the obvious place for yatai to thrive. However, because Fukuoka is located in the southwestern corner of mainland Japan, on the island of Kyushu, relatively far from the wildly popular 'Golden Route' of Tokyo, Kyoto, and Osaka, it is often overlooked by first-time visitors to Japan. The megacity of Osaka, in particular, is frequently hailed as Japan's street food capital, but as I pop each umami bite of mentaiko omelette into my mouth and listen to the friendly banter next to me, I am convinced that Fukuoka actually deserves that title. 'Nowhere else in Japan has this much street food,' said Nick Szasz, the publisher of the local publication Fukuoka Now, who, along with his wife Emiko, leads tours throughout the region. 'Yatai aren't some new trend—they've been part of everyday life here for over 80 years. They're one of the things that really make Fukuoka stand out.' At every old-school yatai in Fukuoka, you'll reliably find patrons slurping on ramen. Getty Images 'It's a great way to make new friends,' remarked Hiroshi Nagasawa, a born-and-raised Fukuoka resident who leads nightly yatai-hopping tours for travelers from all over the world. During my first nights of yatai hopping, I aimed to try the classic Fukuoka specialties, including, of course, the aforementioned spicy mentaiko, along with tonkotsu ramen, fried ramen, and a local take on gyoza.
Yahoo
24-05-2025
- Business
- Yahoo
3 new outlets in 16 days by new steamed fish & seafood hawker
A new steamed fish stall, Tian Tian You Yu, has recently debuted in the hawker scene! It first opened at Old Airport Road Food Centre in Dakota on 5 May and has since set up 2 other outlets within the same month. The brand set up shop at Woodleigh Village Hawker Centre on 9 May and just opened its third outlet at ABC Market & Food Centre around 21 May. When we reached out for details, they said that expansion plans are in the works to branch out islandwide. Tian Tian You Yu has a simple goal: to make good quality seafood dishes accessible to all. Perhaps that explains the name, 天天有鱼 in Chinese which directly translates to 'everyday got fish'. This fresh face has barely been around for less than a month, but there have already been a few customers who've tested the claim and found it true. 'Delicious food at affordable prices. This is definitely going to be my new favourite stall in this hawker centre,' a Google reviewer gushed on its Old Airport Road outlet's Maps profile. As expected, the stall dishes up a menu of mostly seafood selections. The choices of seafood such as sotong and prawns vary, but the main species of fish offered are Red Snapper, Grouper and Pomfret. A customer first selects their choice of fish before selecting a Choice of Taste. The best-selling flavours are Teochew Steamed and Assam, but there are 3 others including Black Bean Sauce. This results in freshly cooked, delectable dishes such as Steamed Fish Head (S$7.50) and Steamed Fish Slices (S$7.50). Feel free to also try the Steamed clams (S$7.50) or the Herbal Paper Wrapped Chicken (S$7.50) for more variety. Will you be trying Tian Tian You Yu on your next seafood hunting trip? $2.20 fried noodles with add-ons at Upper Boon Keng The post 3 new outlets in 16 days by new steamed fish & seafood hawker appeared first on
Yahoo
12-05-2025
- General
- Yahoo
Xie Jia Chinese Prata: Chinese hawkers sell thick prata & flavourful Chinese-style chicken curry with free refills
My mom had once mentioned a unique stall in Yuhua Village Market & Food Centre. According to her, Xie Jia Chinese Prata sells a mean bowl of chicken curry and deliciously thick prata. It was quite interesting to see a prata stall with a mostly Chinese signboard and name. Despite the dish's Indian nature, the stall's vendors are purely Chinese, and this difference is reflected in their fare. Chinese curry with seemed an interesting combination, and I was down to try it. A pot of curry gravy sat on the counter, and I soon learnt it was meant for customers to top up on their gravy free of charge. Judging by the several diners I saw who returned for a refill, it looked promising. I ordered a Plain (S$1.20 per piece) and an Egg (S$2 per piece). Flavours like Onion with Egg (S$3) and Cheese (S$3.50) are offered as well, but I prefer to stick to the classics myself. Curry is already served on the side, but I upgraded it to a bowl of Curry Chicken (S$6) for the complete experience. Before you ask, yes, I'm that sugar with prata monster. Only for Plain, please; sugar with Egg doesn't sit right with me either. The most obvious difference between this prata and the traditional Indian version was the thickness of its layers. While there wasn't much of a distinction visually, an ounce more effort was needed to pull it apart, and its mouthfeel was chewier and doughier, though it was still noticeably flaky. In contrast, the top and bottom of the prata flaked more easily since they had formed a crisp from the hot griddle. The thickness, complete with a satisfying buttery taste and crispy corners, was truly a delight. What surprised me the most was that it wasn't any less enjoyable than if it were made in an Indian eatery, though it's still crispy prata all the way for me! The Egg Prata had a softer mouthfeel with slightly less crunch than the Plain. The egginess was pleasantly fragrant, though that did bring out more of the oiliness. Despite this, I had to remind myself to slow down and try it with the curry before I chowed the prata down in one go. Minum Kopi Cafe & Bakery: Bedok zi char spot serves over 135 dishes by Ipoh-born Indian with 30 years of wok mastery I was most excited to try the Curry Chicken that my mom had so eagerly mentioned. Watching the vendors stir and cook the huge pot of deep-red spiced gravy and meat through the glass had already left my mouth watering. Licking my lips, I dived straight for the gravy. The first taste sent an intense heat down my throat, catching me off guard. I knew it'd be spicy, but that was quite the introduction! Funnily enough, while most spicy dishes tend to get more overbearing with each bite, this curry toned down as I went along. I was soon able to get past the initial spice and appreciate the thick creaminess and fragrant coconut milk and ginger flavours. The prata layers didn't absorb as much gravy as they might've if they were thinner, but they worked in scooping up the luxurious, absolutely divine piquant goodness. The egg prata created a nice savoury-on-savoury combo, so I enjoyed it most with the curry. I have to say, this was one of the better takes I'd seen on local fusion cuisine. Whoever had thought of Chinese curry to go with prata was a genius. Xie Jia Chinese Prata had taken 2 nostalgic dishes from different cultures and blended them into something unconventional, yet so familiar. I do love the usual dal or fish curry, but this Chinese chicken curry twist was splendid too! You can't go wrong with a potato; you can see why it's such a popular ingredient for curry. Its mild taste and soft, crumbly texture make it ideal for picking up the bold and intense flavours without making them too overwhelming or greasy. While the chicken drumstick pieces contained bones and a significant amount of fat, they weren't anything I couldn't handle. The meat itself was fresh and tender, and truly the best fit for Chinese curry like this. I was grateful for trusting my gut feeling (and my mom's words) to visit Xie Jia Chinese Prata! Truthfully, I had seen reviews of the stall beforehand complaining about unsatisfactory service and watery curry. On the contrary, the vendors were very patient, and the curry was so addictive that I couldn't stop thinking about it even after I left the food centre! As scrumptious as the Chicken Curry is, it's too big a portion to eat with prata for an individual unless you're as hungry as I was on this weekday morning. It is, however, great for sharing among 2 or 3 if you order prata or another dish on the side. If you're coming alone, prata with curry or a dish like the Curry Chicken Noodle (S$5/S$6.50) would be a suitable option. If you haven't had enough of that luscious gravy, fear not! You can always return to the stall to refill your bowl. Expected Damage: S$2.40 – S$9.20 per pax Springleaf Prata Place: Famous store with over 60 prata flavours like alfredo, salted egg prawn & Swiss raclette The post Xie Jia Chinese Prata: Chinese hawkers sell thick prata & flavourful Chinese-style chicken curry with free refills appeared first on
