hari tuh masa aku singgah nak bayar lawyer fees ngan stamp duties fees rumah aku kat setia alam, aku sempat la gi breakfast kat plaza masallam shah alam. pergi makan kat satu kedai neh nama dia nyonya kitchen. nama macam gempak je kan. hahahahhah harap nama je lar. huhuhuhuhuhu
masa aku sampai tuh dalam kul 11 pagi. staf dia cakap kedai dah bukak tapi aku nengok cam takde orang je kat dalam nun. then aku ngan adik aku pun masuk la kat dalam. lepas belek2 buku menu tuh kitaorang decide nak order items for breakfast je (walaupun dah kul 11 pagi!) hahahaha. korang nak tahu kenapa? sebabnyer aku tengok kedai neh cam lembap je sjet kan. so baik la aku order roti bakar, telur separuh masak ngan kopi je. kalau order yang heavy2 nanti sure lah akan lambat sampai kan. heheheheheheeheh so kitaorang pun order lah.
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.
hari tuh masa pergi ke setia alam nak bayar booking fee, sempat aku jalan2 carik makan kat kiwi xpress sekali. heheheheeh edisi pertama jalan2 carik makan ke sana. belum siap rumah, dah start jalan2 carik makan. huhuhuhuhu 🙂 anyway the food so-so jela. banyak gak nasi dia kan. dah lapar giler so kena makan nasi la. air best. harga mahal dowh! confirm aku x kan datang sini lagi sebab harga dia mahal. hahahahahhah better la kat kopitiam je kan. huhuhuhuhu
