De.Wan 1958 by Chef Wan @ The Linc KL

Last Sunday, my family and I went to De.Wan Restaurant for lunch, a dining establishment I had long yearned to visit. Renowned for its exquisite Malay cuisine, this restaurant is owned by Malaysia's beloved celebrity chef, Datuk Dr. Chef Wan. As a fan of his cook shows since I was young and his infectious sense of humor, I was thrilled to finally dine at his restaurant.

My intrigue for De.Wan was fueled by the rave reviews I'd heard from my sisters-in-law and hubby’s relatives, who would sing praises of the delectable dishes whenever they visited Kuala Lumpur from overseas. In August of this year, when my eldest SIL from England came to town, we had initially planned to visit Chef Wan's restaurant. Unfortunately, we had to cancel our plans when her son fell ill with a stomach flu.

So when my husband suggested dining at De Wan Restaurant, I wholeheartedly agreed, excited to indulge in an authentic Malay culinary experience.

Our order included a delectable lamb Kuzi, a mixed satay platter featuring succulent beef and chicken, the savory Rendang Tok (beef rendang), Chicken Kapitan, sambal eggplant, Nasi Telur Terengganu (rice), Nasi Pandan Delima (rice), and a delightful bowl of Cendol.

Crispy and yummy fried peanut crackers as appetizer, on the house.

Our delectable spread.

Satay with chunky, lean, and tender meat. 

Chicken Kapitan

Sambal egg plant.

Two varieties of aromatic steamed rice 

My favorite Cendol with a scoop of ice-cream, thick coconut milk, gula Melaka syrup, kidney beans and cendol jelly. At RM20 a bowl, it is more than enough for the four of us.

Every dish was executed to perfection, boasting the use of premium ingredients and a generous infusion of herbs and spices. The standout for me was the Cendol, which was thick, creamy, and easily one of the best I've ever tasted. I savored every dish hubby ordered, except for the Lamb Kuzi, as I'm not particularly fond of lamb. While the prices may be on the higher side, the generous portions and the quality of the ingredients justified the cost.

The menu

The menu

Our delightful meal left us yearning for more, and we've already planned to return to explore the other treasures on De Wan's menu. The restaurant offers an enticing array of Malay dishes that I can't wait to sample.  The service rendered by the waiting staff was excellent and they were very friendly and helpful.

There was a 25% discount for Public Bank card holders. So if you're a Public Bank debit card or credit card holder, do quickly visit De.Wan before the promotion ends.

We couldn't finish the lamb kuzi and beef rendang and had them doggy bagged home for dinner the next day.

After lunch at De Wan, we made a pit stop at Bean Brothers, a café chosen at random by hubby. Sherilyn, who always seems to have assignments in progress, continued her work at the café while we enjoyed coffee and cakes. The café, with its chilly air conditioning indoors, prompted us to opt for outdoor seating, where we observed pet parents enjoying the ambiance with their fur babies.

After coffee and cakes, we did grocery shopping at Ben's Independent Grocer (B.I.G.). I love the variety of fruits, vegetables, meats, and groceries available at B.I.G. 

A wide variety of minced aromatics is available, such as shallots, garlic, turmeric, galangal and much more. They are sold by their weight. This is the first time I have seen readily minced aromatics sold fresh in a supermarket. This is really convenient for time-pressed working parents who cook regularly. Now I know where to get them when hubby's kitchen staff are too busy to prepare them for me.

De.Wan 1958 by Chef Wan @ The Linc KL

360, Jln Tun Razak, Taman U Thant, 50400 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

Tel no: 03-7890 6016

My Therapy Cat

This morning, I inadvertently knocked over Haru's food bowl whilst prepping her breakfast, spilling the wet fish food all over the kitchen floor. Not only did the floor become a mess, but my dress also got coated with bits of fish. Haru, who had been eagerly awaiting her breakfast, wasted no time seizing the opportunity and began licking up the scattered food from the floor.

While Haru diligently cleaned the floor with her tongue, I hurriedly changed my soiled dress and gave it a brief rinse. Upon returning, I was astonished to find that Haru had nearly completed the task, having meticulously licked up every trace of fish from the floor. Observing Haru in action was nothing short of comical. She really amuses me every day with different antics 😸

My Simple And Healthy Breakfast

If only my girls could eat such simple food for breakfast or even lunch, life would be so much easier for me and for them, and healthier too!

Chicken porridge before going to the hospital with Sherilyn.  The chicken meat used to cook the porridge was leftover Ipoh salt-baked chicken for dinner.  Luckily I ate this bowl of porridge that was enough to fill my tummy up the whole day as there weren't many good choices of restaurants and cafes at SJMC. We were stuck at the hospital for 6 hours.

Mashed purple sweet potato with Lurpak Light butter.  I love this butter as it's healthier and less salty and made with only a few ingredients - butter, water, rapeseed oil, lactic acid culture, and salt.

Egg and purple sweet potato boiled in the same pot.  This was what I ate for brunch before I started cooking lunch for the girls.

Embracing 50

Reaching the milestone of 50 is an achievement worth celebrating. It's a time to reflect on the ups and downs of life's journey and acknowledge the changes that come with age. At 50, many of us, myself included, may still feel young at heart, but our bodies often reveal the undeniable passage of time.  

1. The Mirror of Time: Physical Changes

One of the most noticeable aspects of turning 50 is the physical changes that are inevitably hard not to notice. The reflection in the mirror may reveal the appearance of fine lines and wrinkles, and for many, a gradual thinning of the hair. While I only have several strands of grey hair, I know that in time to come, I will have a head full of grey hair. I also can’t help noticing that my eyes are now not quite the same as how they used to look when I was younger.  While these changes may be seen as signs of aging, they also carry with them the wisdom and experiences of life that have shaped us.  I wish I could look twenty forever 😁

2. Aches and Pains: A New Companion

As I entered my 50s, I began to experience aches and discomfort that were once foreign to me. Perhaps it's the result of wear and tear on the body or the natural progression of aging. One specific ache that has been bothering me is a dull ache in my left hip. While it doesn't significantly disrupt my daily activities, it raises questions about its origin. Is it hormonal? Could it be related to a fibroid in my uterus that has grown bigger, thus causing me discomfort? 

To address the concerns about the ache in my hip and rule out any underlying issues, I've decided to consult my gynecologist soon. An ultrasound scan of my abdomen and pelvic area will provide insights into the possible causes of this discomfort.  I actually dread going to my gynae’s clinic as I am afraid of being told that I have something really bad brewing inside of me.  But knowing the truth is also about finding peace of mind.  And if there was really something nasty inside, at least it's still at an early stage.  The last time I did an ultrasound scan at my gynae’s clinic was in February this year for my annual medical checkup and pap smear.

3. Navigating Minor Skin Disorders

The journey through the 50s isn't just about physical discomfort and changes; it also comes with some unexpected surprises. In my case, minor skin disorders have made their appearance. In future articles, I'll delve into these skin concerns and how I have explored ways to manage them effectively.

Eczema (oozing and painful kind) behind my ears. This is something that is new to me and it is triggered by sleeping on my sides. 

Turning 50 is a significant milestone that brings with it a unique set of experiences, challenges, and rewards. While the physical changes and aches may be part of the package, they are a reminder of the fullness of life lived and the inevitable journey of aging. The decision to address these changes head-on, whether through medical consultations or personal care routines, is an empowering step on the journey of embracing 50.

Simple And No-Brainer Dishes

On weekdays, we have pretty simple food and on weekends, hubby will bring us out to have more decent meals and occasionally splurge on elaborate meals.

On most weekdays, there'll be excess food from hubby's shop, so I only need to cook a veggie dish.  I'm very happy as long as I don't have to cook and dirty the kitchen. 

This is what I had for brunch several days ago:

Air-fried shishamo, scrambled eggs, and half an avocado.

After brunch, I had less than an hour to whip up lunch for Cass.  Her UEC trials are ongoing for two weeks and she comes home very early on exam days. So I cooked fried noodles.

Fried noodles for everyone. 

One-pot veggie + mushroom + foo pei, miso paste, and chicken soup.  The chicken stock is from Japan, which MIL bought when she went to Japan for a holiday recently. It's really convenient to just throw in a packet or a cube of dehydrated chicken stock and a few tablespoons of miso paste to make delicious soups.

Purple + yellow sweet potato and purple + yellow sweet corn kernel 'tong sui' with pandan leaves, gula Melaka, and evaporated milk for myself.

Sunday Indulgence ~ From Yang Ming Restaurant to YunShu Coffee

1 October 2023 – Today is the first day of the last quarter of 2023 and before we even realize it, it will be 2024 already!  

Lunch today was just the four of us – hubby, Alycia, Cass, and me. Sherilyn who is still nursing a badly sprained and swollen foot preferred to rest at home.

Our destination for the day was Yang Ming Restaurant, a hidden gem in the world of Chinese cuisine, located in Bandar Baru Sri Petaling. Hubby discovered this restaurant after fetching Cass back from Pavillion Bukit Jalil after figure skating practice many Sundays ago. As all our favorite restaurants had long queues, hubby Googled for a Chinese restaurant near Bukit Jalil and randomly picked Yang Ming. He hit the jackpot. Everyone enjoyed the food there and since that Sunday, we have returned to Yang Ming several times already.

Yang Ming’s menu is very extensive and we have yet to try many of the mouth-watering dishes. Here's a glimpse of our lunch:

• Fried Rice: The fried rice is a delightful medley of flavors with good ‘wok hei’ and a generous amount of ingredients.

• Yam Basket with Deep-Fried Squids: This dish showcased the perfect harmony between crispy yam and succulent deep-fried squids, a textural wonder that had us reaching for seconds.  One can choose ‘koo lo yoke’ (sweet and sour pork), pork ribs, or deep-fried squids as topping for the yam basket.

• Claypot Three Cups Chicken: A classic Taiwanese dish, this clay pot wonder features tender chicken infused with the flavors of soy sauce, sesame oil, rice wine, and aromatic Basil leaves creating a fragrant and savory masterpiece.

• Claypot Braised Brinjal with Minced Pork: This dish is perfectly complemented by flavorful minced pork and a rich sauce that had us savoring every bite.

• Sauteed French Beans: Crisp and savory, the sauteed French beans with garlic are everyone’s favorite and were a delightful addition to our meal. 

• Two-Flavor Pork Ribs: The name itself piqued hubby’s curiosity, and this dish did not disappoint.

A Sweet Ending at YunShu Coffee

After our satisfying lunch at Yang Ming Restaurant, we embarked on the final leg of our Sunday ‘Jalan-Jalan Cari Makan’ adventure. Our destination was YunShu Coffee in OUG, a new coffee house set up in a refurbished old terrace house in a residential area. The reason why we went to OUG was because I was craving for Bubur Cha Cha from Wang Tong Sui Station at OUG and YunShu Coffee is just a few steps away from the dessert shop.

While Alycia, Cass, and their dad indulged in a selection of coffee delights, I had a different craving in mind. As the family savored their coffee fix, I ventured to Wang Tong Sui Station for a personal rendezvous with Bubur Cha Cha, a delightful treat that never disappoints. 

Wang Tong Sui Station serves a variety of delicious and quality ‘tong sui’, a wide array of popular kuih, and snacks. Never a place that disappoints me and I always leave with bags of ‘tong sui’ for all the ‘tong sui’ lovers at home.  The owner is very friendly and he gave me other 'tong sui' samples to try. 

My favorite Bubur Cha Cha

Our Sunday ‘Jalan-Jalan Cari Makan’ left everyone satisfied. Hubs and Cass had their fill of good coffee, with Cass opting for an indulgent affogato, while hubby savored a comforting Piccolo. Alycia, who's not a coffee enthusiast and is lactose intolerant, enjoyed a refreshing lemonade.

As for me, I relished my Bubur Cha Cha alone, savoring every spoonful of its creamy, sweet, and coconut-infused goodness. I can’t wait to dig into another bowl of Bubur Cha Cha at Wang Tong Sui Station this coming Sunday, hopefully.  In the meantime, I think I am going to try whipping up my own simple Bubur Cha Cha at home. I’ve already bought purple and yellow sweet potatoes as well as sago. I’m going to use evaporated milk instead of coconut milk as it’s a challenge to get fresh coconut milk at my place and I don’t fancy using packet coconut milk. 

Very Simple, No-Brainer Dishes

As most of you already know, I do not like cooking because of having to deal with the aftermath of cooking.  Actually, I used to love cooking and making healthy breads when I had live-in maids for 10 years. My maids would do almost all the prep work and washing up and I just had to cook. So easy and fun. But with no one helping me now and a part-time maid who cannot come reliably on the days that she's supposed to come, I have resorted to cooking really easy-peasy meals that are a total no-brainer; like dumping an assortment of veggies into the rice cooker together with the rice, steaming, baking and air-frying meats.  

The thought of pan-frying, searing, and deep-frying just turns me off because of oil flying everywhere! 😬

Marinating chicken drummets and wings and leaving them in the fridge for 1-2 days.

Oven-grilled marinated Beacon chicken drummets and wings with red rice + parboiled rice + sweet potato. The girls and I love grilled marinated chicken drummets and wings. 

I love cooking rice with sweet potatoes as the juice-infused rice grains will turn sweet and fragrant naturally. Sometimes I add organic yellow and purple sweet corn kernels and pumpkin.

Air-fried salmon.  I found a simple recipe that gives me really delish air-fried or oven-grilled salmon.  I marinate the salmon with a salmon rub composed of paprika powder, black pepper, brown sugar, soy sauce, olive oil, minced garlic, and mixed herbs.  And it only takes 10-12 minutes to air-fry the salmon (depending on the size).  When this is served, there's always a wrestle at the dining table.

I like to bake some nuts after baking chicken in the oven.  These sweet organic cashews are great for snacking and for adding to our sugar-free low-fat yogurt.

Rue Ee Teochew Fish Pot, Overseas Union Garden (OUG)

Two weeks ago, my family and I dined at Rue Ee Teochew Fish Pot Restaurant, one of our favorite Chinese restaurants. Rue Ee’s food has never failed to impress us.  

We had our Chap Goh Mei CNY dinner at Rue Ee this year and everyone enjoyed each dish very much. 

One of the standout features of Rue Ee is their mastery of the Teochew fish pot, a dish that has consistently wowed us with its flavors and ingredients. This delightful hot pot combines an array of delicacies, including fish, fish maw, fish head, yam, tofu, prawns, tomatoes, and Chinese cabbage, all simmering in a super delectable fish broth. What sets this dish apart is the secret ingredient—a fried fish that imparts a mesmerizing aroma and flavor to the soup.

Here are some of the highlights from our dinner:

• Sauteed Ostrich with Ginger and Scallions: This dish showcased the delicate flavors of ostrich meat, skillfully infused with the sharp notes of ginger and the freshness of scallions.

• Teochew Hot Pot:  This delightful hot pot combines an array of delicacies, including fish, fish maw, fish head, yam, tofu, prawns, tomatoes, and Chinese cabbage, all simmering in a super delectable fish broth. What sets this dish apart is the secret ingredient—a fried fish that imparts a mesmerizing aroma and flavor to the soup. The hotpot is heated up using charcoal, something that is rarely used in modern restaurants in this day and age.

• Sauteed Mixed Veggies with Fried Walnuts: A delightful medley of vegetables, accentuated by the satisfying crunch of fried walnuts, offered a harmonious balance of textures.

• Fried Rice: A simple yet flavorful dish that served as the perfect canvas for the myriad flavors we were savoring.

• Prawn and Tofu in Sizzling Clay Pot: Succulent prawns, chewy squids, silky tofu, and a savory sauce combined to create a masterpiece. Simple yet delicious and satisfying.

• Braised Pork Knuckles in Clay Pot: Tender, melt-in-your-mouth pork knuckles immersed in a rich, flavorful sauce topped with aromatic fried cuttlefish. This is not something that I would eat though but hubby and MIL love this dish.

• Steam Crabs:  Fresh crabs steamed to perfection with shredded ginger and a dash of Chinese cooking wine. We have always enjoyed steamed or baked crabs without any other sauces added to retain the natural sweetness and flavors of the crabs.

• Stir-Fried Udon with Prawns: Chewy udon stir-fried with prawns and other ingredients. This dish however is just mediocre. 

• Dessert: Teochew Orh Nee (Yam Paste Dessert with Gingko and Pumpkin): A sweet ending to our meal, this traditional Teochew dessert was a delightful blend of creamy yam paste, gingko nuts, and pumpkin, a true homage to Teochew cuisine.

Our Teochew Fish Pot dinner had once again left us eagerly anticipating our next visit to savor the flavors of Rue Ee’s scrumptious dishes and fish hot pot again.

Rue Ee (Teochew Fish Pot)

Address: 43, Jln Hujan, Taman Overseas Union, 58200 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

Phone: 012-223 3262

Hong Kong Food Culture Reopens at Low Yat Plaza

Hong Kong Food Culture, once a cherished haunt for aficionados of Hong Kong-style char chaan teng cuisine, shut its doors during the challenging days of the pandemic, leaving a void in the hearts and palates of its patrons, including my family. But now, the wait is over, and the aroma of delectable dishes has returned as Hong Kong Food Culture makes its triumphant return on the ground floor of Low Yat Plaza (they were previously on the lower ground floor).

Before the pandemic cast its shadow, our family had a cherished tradition of visiting Hong Kong Food Culture whenever we ventured into Low Yat Plaza to get our tech essentials. Run by a Hong Konger, the restaurant's culinary prowess lay in its ability to recreate the flavors of Hong Kong's iconic char chaan teng dishes. The food here was nothing short of exceptional, with standout dishes like fish balls, squid balls, and roast duck that tantalized our taste buds like no other. The aromatic soup that accompanies the fish, meat, and squid balls, is simmered with 'jor hau yue' fish, bringing out a unique fish flavor that elevates the dining experience to new heights.

The closure of Hong Kong Food Culture in 2022 dealt a heavy blow to fans like us. We yearned for the taste of their signature dishes, which seemed irreplaceable. 

Long queue - we waited for more than half an hour for a table.

When news broke that Hong Kong Food Culture had reopened at Low Yat Plaza on September 8, 2023, I was beaming with excitement and promptly informed hubby.  As Thursday was a public holiday, we made a trip to Low Yat Plaza to revisit our favorite restaurant.

A larger space on the ground floor, a complete makeover, and a transformed ambiance awaited us. Gone was the old canteen-style appearance, which is now replaced by the charm of a Hong Kong char chaang teng. Iconic elements like neon signs, stained glass windows, and even a public light bus added to the nostalgia.

As we arrived, the transformation became evident. The atmosphere buzzed with the same energy you'd find on the vibrant streets of Hong Kong. The restaurant had expanded with an additional floor, providing ample space to enjoy our meal without the constraints of elbow room. Various stations offered "live" action cooking, from steaming hot noodles to roasting ducks that underwent a hot oil bath. Even at the entrance, a street food stall enticed us with curry fish balls and a tantalizing assortment of balls.

The restaurant has expanded with an additional floor

Our much-anticipated reunion with Hong Kong Food Culture was nothing short of extraordinary. We savored our favorite dishes with delight:

1.  Half a portion of signature roast duck, with a special aroma derived from a secret 12-herb mix.

2.  Curry fish balls and curry pig skin - flavors that transported us to the streets of Hong Kong.

3.  Fish balls in a flavorful fish soup, which is a comforting delight.

4.  Braised hor fun with beef, a harmonious blend of flavors.

5.  Deep-fried noodles in a thick sauce, brimming with ingredients such as carrots, bean sprouts, chicken strips, fish cakes, and green onions.

For someone who doesn't really fancy ducks, I find this roast duck superbly tasty.

Curry pig skin, beef noodles soup with a generous portion of spinach, and curry fish balls.  Cass who is due to sit for her UEC trials next week brought along her book for revision while we queued up and waited for the food.

We wanted to order their signature homemade squid balls but they were sold out when we were there at around 12 noon.  

Milk tea, thick homemade soy bean, and chocolate milk shake for Cass.

To complement our meal, we indulged in Hong Kong-style milk tea, thick homemade soybean milk, and a rich chocolate milkshake that satisfied our thirst.

Our culinary journey didn't end there. We ordered takeaway stir-fried udon noodles with seafood and lala clams as well as scrumptious fried rice for the girls’ dinner.

The menu goes beyond fish balls, squid balls, and roast duck. You’ll find char chaan teng eats like instant noodles with spam meat and fried egg, baked cheese rice, sandwiches, spaghetti, mushroom soup, French toast HK style, congee, a wide array of stir-fried or braised noodles, chicken chop, lamb chop, fish fillet, pork chop with rice or noodles, cooked dishes, soups, and much more.

With so many dishes left to explore on the menu, I now eagerly anticipate our next visit. It's more than just food; it's the flavors that make Hong Kong Food Culture a true culinary treasure.  We’re so happy to welcome you back, Hong Kong Food Culture!