Peter's Pork Noodle, Brickfields

So Hilt Sharon was craving for Porkie noodle,
since I owed her a VIP favour,
she was chauffeured fr So Hilt Hilton to a Not Hilt place called
Brickfields to "dine" at hot stuffy Mayflower Hawkers Centre,

ooOooooo but I lurve this place..
next time come in tank top, shorts and slippers.
Chinese CuiSIE????
it did sound frenchie...
hahahahaha.
Would love to try the Otak fried rice thai style...must be awesome.
errrrr......illusions..
let's hallucinate that this plate of fried whatever is as good as it looks
bahahaha.
ooooo I thought I see 2 plates instead of one....

there's char kuey teow here, hainanese chicken rice,
Moorthy's Curry Rice, Prawn Mee, Lam Mee,
chinese cooked food, seafood etc
and they are seriously good.
yummy dry mutton curry fr Mr. Moorthy
RM 6
extremely spicy with concoctions of spices.
Mr. Uncle-Ar char kuey teow RM 4
definitely has the "wok-hei" but not spicy enuff.
this one is a must go!!!
Peter's Pork Noodle

It was so awesome I took Si Fu Lawrence & JS here 2 days later.
Thanks for sharing this place with me, So Hilt Sharon.
oooooo yum yum yum yum
yum yum yum yum yum
yum yum yum yum yum
yum yum yum yum yum
soooooooo YUM
I had dried hor fun with extra pork lard
can u spot them?
it comes with a bowl of yummy pork stock with minced pork and lean pork meat
and chinese pickled vegetable and green vege.
as though my artilleries were born yesterday,
I asked for the above.
heeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee

I wanna go again!!!!!!!!!!!!!!!!!!!!!!!!
hai......looking at my schedule for today,
have to give it a miss.
:(

Open everyday except alternate Tuesday
*I dunno which alternate Tuesdays, so just dun go there during Tuesday*

Peter's Pork Noodle
Mayflower Seafood Restaurant/Hawker Centre
144A, Jalan Vivekanada,
50470 Kuala Lumpur.
Tel: 603 2260 6698

10.30am - 2.30pm
5.00pm - 10.30pm

Chef Table by Chef Takashi, Sage

This would be my very first Chef Table experience by Chef Takashi,
while Mr. JS had tried it a couple of time......

Chef Takashi creates a menu which changes on a weekly basis,
based on the fresh ingredients he sourced that particular week.
So I guess Saturday is the best day since ingredients are flown in on Friday.
so u dun order,
u just let Chef create beautiful food on your plate
What a a gastronomic experience.

Nuts and lemon skin pickle bread
This one was a difficult one
too big, too heavy, too .........just too BIG lar
I think I just took 2 sips
>_< Seafood consomme with sea urchin
very very clean taste, I like it :))
this one was a special by Chef
Our Chef Table menu started with Carpaccio of Kampachi with Yukari & Bottarga

"What's a Bottarga?"
JS: "Not your Bottega clutch yea."
-_-"
Si Fu: "cured fish eggs........"

Si Fu Lawrence & JS
the 2 big rats
seared foie gras with fig & port wine
look at its texture....how it melted.
best Foie Gras in msia + spore!!!!!!!
we got the wine decanted to let it breathe....but still so so so big and powerful
we decided to abandon it after one hour.

and ordered a burgundy instead.
the price came down in 2 days time...
I had the same bottle on thursday.
JS decided to gasak more, but it ran out of stock. :((

barolo, mersault, dujac

roasted hirame with artichoke veloute
I'm not a fan of roots and roots-liked texture/taste food esp celeriac
the hirame was soooooo good,
crispy on the outside, soft and juicy on the inside.

happy me with happy ppl and happy food
grilled wagyu beed with kinusaya and yuzukoshou
perfectly seared
sealed in its own juice
the beef stock
Sous chef, Chef Takashi and lil turqoise man *slightly hidden*

at first both Si Fu and me were wondering wat was that turquoise ala green man doin there
standing and doin nothing.
he's not a chef!!!

in the end we found out he's the "washer".
wash every single utensils fr pots to spoons immediately for immediate re-use.

oh...and Si Fu suggested that we hire 2 green men to help out at home with all the washing and cleaning.
Si Fu: "When u are not cooking, get your green men to hold the fan and fan u."
*mimicked slow elegant fanning action -_-*

yes wait till I'm a Maharani
fedellini pasta with scallop and ginnan
Ginnan - ginkgo nuts
specially made honeydew sorbet
coz someone dun eat pina colada sorbet!!!

my Pina Colada sorbet!!!!!

with coconut cream sorbet
mix em up

both JS and Si Fu were watching intensely
as the line of chefs were searing, grilling, cutting, slicing, heating, cooking, twirling
it's a craftmanship according to them,
I said they are curi-ing some cooking tips.
green tea bavarois with chestnut ice cream
enjoyed only the chestnut chunks and ice creams.happy me happy stomach(s)
heeeeeeeeeeeeee :)))))))))))

Sage Restaurant & Wine Bar,
Level 6, The Gardens Residence,
Lingkaran Syed Putra,
59200 Kuala Lumpur.
Tel: 603 2268 1328

Overseas Restaurant with Aussie Gang

Poor JS tried hard to reach me via my mobile,
but it was on silent mode...
and notti monkey was snoozing away on her comfy bed.

zzZZZZZzzzzzziiiiiiiiiiiiiiiiinnnnnnnnkkkkkkkk
Sleeping is my expertise, that's wat I do best.
He couldn't tahan and drove all the way home
to wake me up for I will miss a very important appointment.
with Si Fu Lawrence tagging behind.
*pai seh pai seh*extra spicy dried chili condiments..
was Si Fu Lawrence's fav.
We started the lunch with 3 different roast meat
of roasted pork, char siew and roasted duck

erm more like breakfast for me.
Look at the char siew....
look again...analyse its fat to meat ratio.
Can u see it??? there's only a line of meat and the rest are fat.
super yum rite??? hehehehehehe.

when it was finished, Si Fu whispered to me:
*he had to whisper coz Mr. health conscious JS who sat beside me will truly object*

Si Fu Lawrence: "Let's top up the char siew and siew yuk."
"*grinning like a lil gal*...........hehehehehehe yes pls!!"

later Si Fu came back to the VIP room with a sulky face
Si Fu Lawrence: "FINISHED!! they ran out of char siew."

Monkey :"( it's only 1.00pm
JS: "BAHAHAHAHA Doc must have been here just now."
*coz Doc usually ta pau char siew back to Spore by the kilos*

Giant grouper soup!!! very yummy

this is the bone fr the giant grouper
GIANT RITE???
with all its gelatin...oh yum my favourite
after snapping a pic it got passed to JS.
fav food is for your fav ppl :)))))))))

vegetarian galore in good fermented beancurd sauce
homemade toufu
u must try their toufu here...seriously awesome beyond description
claypot pork belly with salted fish

still smoking hot
the texture of the thinly sliced pork belly was so good
can u believe it??? It was crunchy and caramelised
*smacking lips*
I forgot wat fish was this
I'm never good in identifying fish

to me,
a fish is yummy smooth white meat with fins and a yummier head with lotsa bones.

caramelised huge big head prawns in special sweet salty sauce
2nd helping...hehehehehehehe
*where's the cholesterol pill??*
Si Fu Lawrence's dearie mommy punya makan list in Malaysia....
and more!!!
even the dessert list was so looOOOOOoooooooooong

and more were added to the list

Auntie ar? your stomach made fr wat???
well they can't get all these in Melbourne...

Now I know why u gained so much of weight whe she was staying with u in Spore.
Tracie? wat bout u???
Si Fu Lawrence bought the chili flakes..
it cost RM 35 per tub.

my coconut pudding

I lurve to share my food with loved ones,
and shoved a spoonful to Si Fu..and another to JS.

before I dig in with my own spoon..........
Si Fu Lawrence: "Is it supposed to taste like tat?"
JS: "I think it's OFF."

yeah it was slightly off, on its way fermenting to become toddy.
-_-
so alwiz alwiz....share your food with your loved ones.
hiak hiak hiak hiak.
All of us with Si Fu Lawrence's dearie Mommy and his uncles and aunty.
Glad u all enjoyed the food in Malaysia...
I had a great time too.
*and my tummy(mies) too*
**someone said I'm like a cow with 4 stomachs**

Overseas Restaurant
84-88 Jalan Imbi,
55100 Kuala Lumpur.
Tel: 603 2148 7567