dah lama tak buat entry jalan2 cari makan kan. hehe
kali neh aku singgah kat food republic kat pavilion kl.
nama food republic dah macam yang kat singapore plak la kan
ingat nak makan something light2 sekali terbeli dinner plak. huhu
hehe yang bestnyer pinggan kat sini semua besar2 gedabak la
patutlah makanan yang aku order nampak besar dan banyak jer. haha boleh pakai ke alasan tuh eh. anyway kitaorang singgah kat kedai mak tom nasi lemak. nampak kaw2 je nasi lemak display kat sini kan. tu yang buat aku nak singgah kat sini tuh. haha
tadi masa aku check post box aku nampak ada satu flyer masuk kat dalam box tuh. heheheheh kat melawati neh memang banyak giler junk mails. takde spammer blocking plak tuh. hahahahaha. dalam banyak2 flyers tadi aku terperasan ada satu flyer pasal ada restoran baru lah kat wangsa maju neh. nama kedai makan neh restoran kak eita – sup ekor stimbot
motto dia… jeng jeng jeng
citarasa tiada bandingan !
nampak menu cam best jer kan
plus aku dah lama tak pekena steam boat dinner. heheheehe
errrrmmmm memang the best nasi lemak in town la. kalo tak. takkan la aku nak bangun awal2 pagi nak pegi kat sana kan. hehehehehehehehe memang best. ramai giler manusia beratur nak beli nasi lemak tanglin neh. dekat je dengan bukit aman belakang masjid negara tuh. hehehheh jalan chenderasari kalo tak silap aku.
BUFFET STYLE: Help yourself to the day’s specials.
When architect Shahizan Hasnan decided to turn restaurateur, his mother’s cooking was the inspiration. EU HOOI KHAW gets a taste of the results.
SHAHIZAN Hasnan wants to bring back the tender loving touch into Malay traditional cooking. He recalls the time when his mother used to spend hours just to get four to five dishes for lunch ready, when spice and chilli pastes were ground by hand and the food painstakingly prepared.
“We couldn’t do the rendang tok for you today because it needs two days of preparation,” explained the owner of the newly opened Baiti’s in Taman Tun Dr Ismail, Kuala Lumpur.
No matter, as there was the enticing presence of two rows of clay pots at the side of the restaurant filled with Masak Lemak Cili Api Udang Galah, Kurma Ayam, Pucuk Paku, Sambal Kerang, Beef Rendang, Masak Lemak Cili Api Ikan, Ayam Goreng Berempah, Mango Kerabu, Ayam Goreng Berempah, Pandan Chicken, onion omelette and Pengat Durian. It’s the day’s specials, with more to be ordered from the a la carte menu.
Cooking has been Shahizan’s passion from the time he was studying architecture in Scotland. He has decided to put aside his profession for the time being, after eight years in it. “A lot of art that goes into Malay cooking is now gone, and I aim to keep the pride of it alive.”
He has the help of his mother Datin Hanim Haji Nordin, to train the cooks, test the food and give her seal of approval. There is a refined touch about the dishes, that don’t have too much oil, salt, sugar or coconut milk, a rare thing indeed in many Malay restaurants.
