A Nostalgic Charcoal Hotpot Dinner at Yu Jia Fish Pot PJ

 Kuala Lumpur - During my recent visit to Kuala Lumpur, I met up with my good friends Edward and Donny for dinner at Yu Jia (鱼家) Fish Pot, a restaurant that has built a loyal following for its traditional Penang-style charcoal fish hotpot. It was my first time experiencing this style of hotpot, and it certainly did not disappoint.

What immediately caught my attention was the unique hotpot itself. Unlike modern gas or induction hotpots, Yu Jia continues to use a traditional charcoal-fired pot with a distinctive tall central chimney. Burning charcoal is placed inside the chimney, allowing the heat to spread evenly throughout the pot while imparting a subtle smoky aroma to the broth. This old-school cooking method not only keeps the soup piping hot throughout the meal but also creates a nostalgic dining experience reminiscent of the traditional Chinese steamboats of the past.

The heart of the meal is undoubtedly the signature broth. Yu Jia prepares its fish stock by simmering fresh fish and ingredients for around 10 hours, resulting in a rich, nourishing soup packed with natural sweetness and deep umami flavours. Every sip was comforting and full of character without being overly salty or heavy.

Our hotpot arrived generously filled with an assortment of ingredients. There were crispy fried grouper fish pieces, handmade sai-to fish balls, soft tofu, seaweed, fresh vegetables, and chunks of taro that absorbed the flavourful broth beautifully. As the ingredients continued to cook over the charcoal fire, the soup became even richer, with every component contributing additional layers of flavour.

One of the interesting recommendations from the restaurant was to customise the broth by adding a splash of rice wine or fresh milk. The milk creates a creamier, fish-head noodle-style soup, while the rice wine adds a subtle fragrance that complements the seafood wonderfully. It's a clever way to personalise the dining experience according to your own preference.

What makes Yu Jia stand out is that it doesn't rely on fancy presentation or extravagant ingredients. Instead, it focuses on quality, tradition, and authentic flavours. The combination of the slowly simmered broth, fresh seafood, and charcoal heating creates something that feels both comforting and unique.

Of course, the meal was made even more enjoyable by the company. Sharing a hotpot naturally encourages conversation, and Edward, Donny, and I spent the evening catching up over steaming bowls of soup, fresh fish, and plenty of laughter. There's something about gathering around a charcoal hotpot that creates a warm and relaxed atmosphere, making the meal feel more personal than simply ordering individual dishes.

In an era where many restaurants embrace modern technology and convenience, Yu Jia reminds diners that some traditions are worth preserving. The charcoal-fired hotpot, the painstakingly prepared broth, and the emphasis on fresh ingredients all contribute to an authentic dining experience that is becoming increasingly rare.

Indulging in Malaysia's King of Fruits – Mao Shan Wang Durian

 Kuala Lumpur - No trip to Kuala Lumpur is complete without indulging in Malaysia's most famous fruit—the Musang King durian. This time, I headed to Durich, located at 136, Jalan Petaling, right in the heart of the bustling Chinatown district. It is a convenient stop for both locals and tourists looking to experience one of Malaysia's greatest culinary treasures.

To my delight, Musang King was selling for just RM28 per kilogram, a price that would have been unthinkable a few years ago. I picked out a beautiful durian weighing 1.57kg, bringing the total to RM44. It was all mine to enjoy!

As soon as the durian was opened, its rich golden flesh looked absolutely inviting. Every segment was soft, creamy, and perfectly ripe. The first bite delivered exactly what Musang King is famous for; a luxurious combination of sweetness with a pleasant bittersweet finish. The flesh literally melted in my mouth with its smooth, custard-like texture, releasing layers of complex flavours that lingered long after each bite. It was simply one of the best durians I have ever eaten.

Malaysia remains the world's premier producer of Musang King, officially known as Mao Shan Wang. Its abundance today is largely due to widespread commercial cultivation over the past decade. Massive plantation investments in states such as Pahang and Johor, combined with Malaysia's ideal tropical climate, have resulted in thousands of mature trees now reaching peak production. This surge in supply has created a temporary glut in the domestic market, leading to historically low prices that benefit durian lovers like myself.

An Evening of Great Food and Friendship at Shin Zushi, Subang Jaya

 Kuala Lumpur - Good food always tastes better when shared with good friends. During my recent trip to Subang Jaya, I met up with Edward, Donny, and Lesley for dinner at the ever-popular Shin Zushi, a Japanese restaurant that has earned an outstanding reputation for serving premium-quality sushi and sashimi at surprisingly affordable prices.

Despite arriving during dinner hours, the restaurant was buzzing with customers. Shin Zushi is known for attracting constant queues, and it is easy to understand why. It has successfully bridged the gap between expensive omakase restaurants and budget conveyor-belt sushi chains. Diners enjoy expertly hand-pressed Edomae-style sushi, thick-cut sashimi, and fresh ingredients without paying premium prices.

We began our meal with a pot of hot green tea before moving on to one of my favourite parts of Japanese cuisine—the sashimi. 

We ordered the Salmon Belly Sashimi, Hamachi (Yellowtail) Sashimi, and Madai (Sea Bream) Sashimi. Every plate was beautifully presented, and the fish was exceptionally fresh. The slices were generously thick, allowing us to fully appreciate the texture and natural sweetness of each variety. 

The salmon belly literally melted in the mouth with its rich buttery flavour, while the hamachi offered a delicate sweetness and firm bite. The madai provided a clean, subtle flavour that highlighted the freshness of the fish.

One of the evening's highlights was the Ishikari Nabe, a traditional hot pot originating from Hokkaido. Originally created as a hearty meal for fishermen, the dish features fresh salmon and vegetables simmered in a rich miso-based broth. Our pot was packed with salmon, mushrooms, tofu, vegetables, and noodles. The broth was wonderfully comforting, full of deep umami flavours, and perfect for sharing around the table. Every spoonful was warm, satisfying, and ideal for a relaxing evening meal.

To complement the excellent food, we decided to enjoy a bottle of Kubota Senjyu Ginjo sake. Brewed by the renowned Asahi Shuzo Brewery in Niigata Prefecture, Kubota Senjyu is one of Japan's most celebrated premium sake labels. Our 720ml bottle, priced at approximately RM180, proved to be an excellent choice. It had a clean, crisp, slightly dry profile with a silky smooth finish that paired beautifully with both the delicate sashimi and the richer flavours of the hot pot. Rather than overpowering the food, the sake enhanced every course, making the meal even more enjoyable.

What impressed me most about Shin Zushi was its consistency. Although the prices remain remarkably reasonable, there is no compromise on quality. The chefs clearly take pride in their craft, carefully preparing each piece of sushi and sashimi with attention to detail. It is this dedication that has earned the restaurant its loyal following.

Beyond the delicious food, the evening was made even more memorable by the wonderful company. Sharing stories, laughter, and great conversation with Edward, Donny, and Lesley reminded me that the best meals are not simply about what is served on the table, but about the people gathered around it.

A Delightful light Lunch at Don Omakase, Chinatown Kuala Lumpur

 Kuala Lumpur - I decided to have lunch at Don Omakase, located inside the Four Points by Sheraton Kuala Lumpur. Although the restaurant has yet to receive any major culinary awards, it has quickly become one of the city's hottest dining spots. Following the success of its flagship outlet in TTDI, this Chinatown branch has gained tremendous popularity among local foodies and social media influencers for its premium omakase-style rice bowls that offer excellent value for money.

The restaurant has a clean, modern Japanese interior and a lively atmosphere, with diners eagerly waiting to enjoy its beautifully presented seafood bowls. The concept is simple—serve fresh, high-quality Japanese ingredients over perfectly seasoned rice without the hefty price tag associated with traditional omakase restaurants.

For lunch, I ordered the Kaizen Don (small bowl). One thing I appreciated immediately was the portion size. The bowl contained just 100 grams of rice, making it an ideal choice for those who want a lighter meal without sacrificing quality. Instead of filling up on rice, the focus remained on the fresh seafood.

The assortment of sashimi was beautifully presented and tasted exceptionally fresh. Every slice had a clean, natural sweetness and a delicate texture that reflected the quality of the ingredients. Combined with the lightly seasoned rice, each mouthful was well balanced and satisfying. The smaller portion also meant I could fully enjoy the freshness of the seafood without feeling overly full afterwards.

What impressed me most about Don Omakase is how it successfully bridges the gap between casual Japanese dining and the premium omakase experience. It delivers quality ingredients, attractive presentation, and thoughtful portioning at a price that is accessible to a much wider audience.

Breakfast at Ho Kow Hainan Kopitiam – A Taste of Old Kuala Lumpur

Kuala Lumpur -  I finally had the opportunity to experience the famous Ho Kow Hainan Kopitiam. Located in the heart of Chinatown, this traditional coffee shop has become one of the city's most popular breakfast destinations, often attracting long queues of locals and tourists alike.

Ho Kow's story dates back to the 1950s when it first opened as a humble Hainanese coffee shop serving traditional breakfast favourites. Over the decades, it built a loyal following through its commitment to preserving old-school recipes and preparation methods. In recent years, social media exposure and word-of-mouth recommendations have further cemented its reputation, making it one of Kuala Lumpur's most sought-after breakfast spots.

Despite the crowds, the atmosphere retained a nostalgic charm, with vintage décor and the bustling energy of a traditional kopitiam.

I started my breakfast with their Jade Shrimp Siew Mai. The siew mai was delicious, packed with flavour and generously filled with shrimp. Halfway through my meal, I unfortunately encountered a small bone in one piece. When I informed the waitress, she immediately apologised and promptly brought me a fresh replacement plate. It was excellent customer service and a gesture that left a positive impression.

Next, I tried their colourful roll, a steamed fish cake filled with tiny bits of vegetables. Served piping hot, it was soft, flavourful, and wonderfully fresh. The delicate texture and light seasoning made it a delightful dim sum-style dish.

No visit to a Hainanese coffee shop would be complete without kaya butter toast. Ho Kow's version was toasted over charcoal, giving the bread a crisp exterior and a subtle smoky aroma. Combined with the rich butter and fragrant kaya, it was simply outstanding.

To accompany the meal, I ordered a Teh-C Kosong. It turned out to be one of the best cups of tea I have had. The generous amount of evaporated milk gave it a creamy, rich texture while maintaining a smooth tea flavour.

Overall, it was a thoroughly enjoyable breakfast. Great food, excellent service, and a touch of nostalgia made Ho Kow Hainan Kopitiam well worth the wait.

A Memorable Dinner at Tansen Izakaya with Good Friends

 Kuala Lumpur - It’s always special catching up with friends, and this time, dinner with Donny and Edward turned into one of those evenings you wish could last a little longer. We decided on Tansen Izakaya, a cosy Japanese spot in Damansara Jaya that has even been highlighted by Tatler Asia as one of the go-to dining places in the area.

From the moment we stepped in, the warm, lively atmosphere set the tone. The restaurant had that authentic izakaya vibe with dim lighting, a buzzing crowd, and the comforting sight of skewers being grilled. According to Tatler, it’s known for its kushiyaki and satisfying, heartwarming Japanese fare, and I could immediately see why. 

We ordered a variety of dishes to share, turning the dinner into a feast of flavours.

We started with the Salmon Sashimi, which was incredibly fresh. The slices were thick, buttery, and smooth, almost melting in the mouth. It was a simple dish, but when done right like this, it really stands out.

Next came the Prawn Roll, crispy on the outside and juicy on the inside. Each bite had a nice crunch followed by the natural sweetness of the prawn, making it an easy favourite at the table.

The Shishamo (grilled capelin fish) was another highlight. Lightly salted and perfectly grilled, it had that slightly smoky flavour that pairs so well with good conversation. Eating it whole added to the fun, especially as we joked about who remembered how to eat it properly.

Then there was the Saba Shioyaki, a beautifully grilled mackerel with crispy skin and tender, flavourful meat. The simplicity of salt-grilling really brought out the richness of the fish, making it one of the more satisfying dishes of the night.

Of course, no izakaya experience is complete without yakitori, and we definitely went all in. We had a variety of sticks including pineapple chicken thigh, gizzard, and shiitake mushrooms. Each skewer was grilled to perfection—smoky, slightly charred, and packed with flavour. The pineapple chicken thigh was especially memorable, combining sweet and savoury in a surprisingly delicious way.

To round things off, we shared a plate of zaru soba, served cold and refreshing. It was the perfect contrast to the grilled dishes—light, clean, and a great way to balance the richness of the meal.

What made the evening truly enjoyable wasn’t just the food; it was the company. Conversations flowed easily as we laughed about old memories, shared updates about life, and simply enjoyed being present in the moment. The lively izakaya setting made it even better, encouraging us to slow down, order more, and just keep the night going.

Looking back, it’s easy to see why Tansen Izakaya is considered one of the top dining spots in Damansara Jaya. The food was consistently good, fresh, and satisfying, and the overall experience felt warm and authentic.

A Satisfying Lunch at Crab Bro Noodle House

 Kuala Lumpur - I recently had the chance to enjoy a hearty lunch at Crab Bro Noodle House, a spot that has been gaining attention for its rich and indulgent crab roe noodles. Known for bringing a taste of Shanghai-style cuisine to Kuala Lumpur, the restaurant focuses on one star ingredient crab roe and does it exceptionally well.

I decided to go straight for their Signature Crab Roe Noodles, and it turned out to be a fantastic choice. When the dish arrived, the first thing that stood out was the generous portion of crab roe sauce. Thick, rich, and glistening, it coated the noodles beautifully. The aroma alone was enough to build anticipation.

The noodles themselves were springy and well-textured, absorbing the flavourful sauce perfectly. The crab roe was the real highlight; intensely savoury, slightly creamy, and packed with umami. Each bite felt luxurious without being overly heavy. According to reviews, the sauce is made using a substantial amount of crab roe and meat, delivering that authentic, indulgent experience associated with Shanghai-style preparations.

What made the meal even more enjoyable was the free flow of noodles and rice. It’s a simple concept, but it adds so much value and flexibility to the dining experience. My initial bowl already felt quite generous, the amount of crab roe was more than sufficient and honestly quite a lot. Still, I couldn’t resist going for another helping of noodles, just to enjoy more of that delicious sauce.

The balance of the dish was impressive. Despite its richness, it never felt overwhelming. Instead, it was deeply satisfying, especially for someone who appreciates bold, seafood-forward flavours. The overall experience felt both indulgent and comforting at the same time.

Durians @ Dking

Kuala Lumpur - I brought Edmund to SS2 DKing and it was crowded with people mostly from Mainland China.  They came by bus loads and events was held especially for them to enjoy.

We chose 2 medium sized durians priced at RM68/kg.  Each durian costs around RM95 and it was of very good quality - tasted sweet and delicious.  

Musang King

Despite bus loads of China people at this durian staff; we found a table and enjoyed our durians.

A Night to Remember: Teppanyaki at Benihana KLCC

Kuala Lumpur - Dining is more than just a meal, it’s an experience. And at Benihana KLCC, dinner transforms into a full-blown performance, a lively display of skill, humour, and flames that mesmerises from start to finish. My dinner there with Edmund was one of those unforgettable evenings where food and fun blended seamlessly — an experience that was as much about laughter and showmanship as it was about flavour.

Located in Suria KLCC, Benihana is the kind of restaurant that immediately draws your attention. The interior is sleek and modern, yet warm, with the signature open Teppanyaki stations taking center stage. The sizzle of the grill, the rhythmic clang of metal spatulas, and the bursts of laughter from diners set the tone the moment we walked in.

Each table surrounds a large iron griddle, where the Teppanyaki chef becomes both cook and entertainer. It’s dinner and a show, rolled into one — and from the very first course, the evening promised excitement.

Our dinner began with a cold salad of tofu, lightly dressed in soy and sesame. The smooth texture of the tofu paired beautifully with tiny crisp greens — a refreshing start that set the stage for what was to come.

Next came smoked tuna, delicate and fragrant, with a subtle hint of sweetness that lingered on the palate. 

Before the main act began, we were served a small sorbet to cleanse the palate — light, icy, and refreshing, a thoughtful transition before the sizzling performance began.

Then, the magic started. Our Teppanyaki chef arrived, spatulas in hand, radiating charisma. From the very first clang of his utensils, it was clear that this would be no ordinary meal. He cracked jokes, twirled his spatulas like batons, and created flames that leapt dramatically from the grill.

When the fire show began, the entire table gasped and cheered — the golden flame lighting up our faces. The chef played to the crowd effortlessly, turning the art of cooking into entertainment. Every move was precise yet playful 

At one point, I leaned over and told the chef, half-jokingly, that it was Edmund’s birthday — even though his actual birthday wasn’t until October 12. Without missing a beat, the chef grinned mischievously and announced to everyone at the table that we had a birthday celebration in progress.

Within minutes, he crafted a birthday “cake” out of apple strudel, complete with decorative touches drawn on the grill using sauces. As he sang a lively “Happy Birthday”, the other diners joined in, clapping and laughing.

Edmund’s face said it all — sheer surprise followed by laughter. It was spontaneous, funny, and heartwarming — a small moment that made the evening even more memorable.

The Feast — From Onion Soup to Garlic Fried Rice

After the laughter died down, the chef began the main sequence of dishes. First came the Beni Onion Soup, made with a hearty onion broth and served alongside an edible onion “flower.” The flavours were earthy and comforting — a traditional start that contrasted beautifully with the drama of the performance.

Then came the vegetable volcano, the same onions that had just been part of the fire act now stir-fried together with chives, cabbage, and shiitake mushrooms. The vegetables retained their crunch, enhanced with just enough seasoning to let their natural sweetness come through.

The the main course, the grilled salmon with crispy skin and deep fried garlic.  It was delicious. 

Next, the aroma of butter and garlic filled the air — it was time for the garlic fried rice. Watching the chef prepare it was half the fun: he cracked eggs onto the hot grill, mixed in minced garlic, butter, and rice, then tossed it skillfully using only his spatulas. The result was rich, smoky, and irresistible. The butter shoyu lent a savoury umami depth that made every bite addictive.

The Games — When Diners Become Performers

Just when we thought the show was over, our chef had a challenge for us. He handed us his spatula and invited us to toss an egg into the air and catch it — a classic Benihana trick.

Sounds easy enough. In reality, it was pure chaos. The first toss, the egg slipped off the spatula and hit the table. The second attempt wasn’t much better. By the third, we were laughing uncontrollably as yet another egg rolled off the edge.

The chef cheered us on the entire time, clearly enjoying our clumsy attempts. Then came the next challenge — he cut small pieces of bread, tossed them high into the air, and we had to catch them in our mouths. Once again, our success rate was… questionable. But it didn’t matter. The laughter echoing around the table made the moment unforgettable.

Finally came dessert — a sweet ending that, for me, leaned a little on the sugary side. Still, it was beautifully presented, completing the meal’s full arc from light appetizers to hearty mains and indulgent sweetness.

Edmund, however, was in for another surprise — a second dessert, this time presented by the restaurant staff. They returned to our table carrying another sweet treat, singing “Happy Birthday” once again, this time with an even bigger grin from Edmund. It was over-the-top in the best way — and the perfect ending to the evening.

Benihana KLCC delivered far beyond my expectations. From the engaging chef and the playful antics to the perfectly executed teppanyaki dishes, every moment was filled with delight. The freshness of the ingredients, the flair of presentation, and the personal touches made it truly memorable.

As we stepped out of the restaurant and into the shimmering night lights of Kuala Lumpur City Centre, I couldn’t help but smile — knowing that this was one dinner both Edmund and I would talk about for years to come.

Michellin Guide - Jalan Ipoh Claypot Chicken Rice

Kuala Lumpur - I am going for lunch by myself and sometimes the best meals are the simplest ones with rice, meat, vegetables, broth; all cooked with care in a single claypot.  I made my way to Jalan Ipoh Claypot Chicken Rice, a street restaurant now celebrated in the Michelin Guide, to try their signature dish. 

Situated along Jalan Ipoh, this unassuming eatery has gained recognition for elevating a humble Malaysian classic. Their specialty is claypot chicken rice cooked over charcoal, bringing out a smoky richness and deep flavor. The Michelin Guide listing underscores the consistency and quality of their preparation. Local food bloggers and guides also praise their attention to detail; charcoal heat, well-balanced seasoning, and ingredients chosen for freshness and harmony.

The ambiance was modest and the weather was hot and sunny.  I focused on the food rather than fancy décor. At a street-level shop in a busy part of Kuala Lumpur, it’s the kind of place locals frequent. 

Claypot Chicken Rice with Chinese Sausages

This was the star of the show. The chicken was tender and well seasoned, infused with the charcoal’s smokiness without being overpowering. The rice had a lovely crust at the bottom of the claypot. The prized “wok hei” equivalent for claypot rice, while still being moist and flavourful. The Chinese sausages added a sweet-salty contrast, giving bursts of umami in each mouthful. The interplay of textures—meat, soft rice, chewy sausage that made each bite meaningful.

The kai lan (Chinese broccoli) provided freshness and a slight bitterness that balanced the richness of the claypot dish. Blanched just right, they retained their crispness and vibrant colour, offering a nice palate reset between heavier bites.

The ice herbal tea (Lou Han Kuo) was a refreshing finish. Slightly sweet and cooling, it soothed the palate after savoury bites. It’s a smart pairing, providing comforting, cleansing, and complementary to the main dish.

What makes Jalan Ipoh Claypot Chicken Rice exceptional isn’t just its technique, but its consistency, balance, and respect for tradition. Many places attempt claypot rice, but few nail that smoky aroma, the rice texture, and the right seasoning without overdoing salt or oils. Here, they deliver that balance.

Moreover, recognition from the Michelin Guide gives confidence to new diners that this place is more than a hidden gem; it’s worthy of attention.    My meal cost me RM25.