Where do we go…

We stopped by two other places first but they were both closed (on Wednesdays, perhaps) so that was how we ended up here for lunch, not that it was not in our list of places to visit but there were, in fact, too many and we could not possibly go to all and preference was given to those “along the way”.

I wasted no time in ordering the fried tom yam kway teow (RM13.00)…

…as I wanted to see if it was better than my tom yam bee hoon. I would say it was very very nice but I could not detect any of that typical sourish taste in tom yam dishes and maybe I’m biased but I do think mine is nicer. Hehehehehe!!!! For one thing, I would say that is a tad too expensive for a noodle dish even though they had prawns and all in it.

We also ordered this nasi uduk (RM14.00)…

…which I was told is, in fact, the Indonesian version of our Malaysian nasi lemak and if the rice was supposed to taste like nasi lemak, I must say it was, at best, all right – good but I would prefer it to have a stronger richness of santan (coconut milk) that would make it more lemak and at the same time, more fragrant. My friend loved it though and was praising it to the skies and she enjoyed the sambal cili very much too.

For that same price, I would very much prefer this kalio ayam (RM14.00) a lot more…

This is a dish from West Sumatra (Padang) and I absolutely loved the rich creamy chicken curry. I remember the last time we had that, it was served in some cabbage leaves…but I do think it looks a lot nicer and more presentable this way.

From the Indian menu, I suggested that the rest in the group should try the tandoori chicken (RM16.00)…

…especially considering the fact that this is the only place in town where one would be able to taste the real thing cooked in an authentic stone/clay tandoori oven by their North Indian chef. At other places, they may be deep-fried or cooked in an electric oven and I have seen in KL where the slabs of chicken are left standing on the skewers in a cauldron-like metal tandoori with hot burning charcoal at the bottom.

Some friends of mine are not fans of this dish as according to them, the chicken is often hard and dry. I guess at those places where they went to, they cooked a whole lot at one go and they would just leave them all standing in the hot cauldron…and consequently, all the fat and juices would have dripped off the meat which would end up dry and overcooked. That will never happen here as every individual order is freshly cooked to perfection and because of this, they would forewarn anyone who feels like having this that they would have to wait a while, say 20 minutes or more.

I did not like the raita (RM5.00)…

– the Indian yogurt vegetable salad but it was simply because it is an acquired taste that I have not acquired – same as the Korean kim chi, no, thank you!

All in all, everyone seemed to enjoy most, if not all, of what we had. I would say that generally, it was good too and the best part was that when my friend wanted to settle the bill, the boss of this place said that lunch was on him. Wasn’t that so very nice of the guy?

After having had our fill, we left and went on our own way home for a snooze before we would all congregate again in the evening for…DINNER!