Indian Delights, Forest Hill MELB

Impromptu is the name of the game of late and one that my sister would happily oblige to. However, took a bit of compromising to mutually agree on a place, especially when both of us are feeling peckish post-gym class.

A colleague of mine recommended this restaurant to me and funnily enough, recommended their fried noodle dishes as opposed to curries or roti, which is what the restaurant is renown for.

Self-service is the concept for this restaurant and after ordering and paying, we patiently awaited our meal.

Kway teow goreng - albeit being different from the ones prepared at Chinese restaurants, I found this very appetising and prepared with a lot of "wok hei" aka heat from the wok, a term cleverly coined to describe a good plate of fried noodles.

Teh tarik - the warm weather is not going to stop me from drinking something warm.

Lamb murtabak - loaded with a generous amount of lamb pieces and served with a side of rich curry gravy, I happily consumed this dish with much gusto. Would have liked the roti to be a tad thicker to sponge up all the extra gravy but aside from that, this dish fed me well.

Malaysia: Hua Nam restaurant, IPOH

Albeit not raised in my hometown Ipoh, my family and I make regular visits back during the holidays. A slow paced town, Ipoh has not changed much since my childhood; streets and familiar shops are still the same, favourite hawker fares are still available despite the increase in prices due to inflation.

Both parents know Ipoh like the back of their hand and rest assured, good food will always be delivered on the table regardless of where we are.

Fish ball curry noodles, char kuey teow and chee cheong fun. My fondest memories of Ipoh includes a bowl of fish balls, fried tofu wrapped in tofu skin and a mix of rice and hokkien mee noodles in a clear broth..not to mention a simple plate of chee cheong fun which is basically thick, steamed rice noodles drenched in a sweet sauce and garnished with fried shallots and sesame seeds. Some would opt for the curry version but my winner is always the most basic one, being that it is something dad would usually order as a child (and I would pinch some off him in greed).

Hainanese chicken rice sauce recipes

I have attempted to make Hainanese chicken rice many times before and with every trial, I seem to be getting closer to unlocking the secret of making THE ultimate homemade version. The chilli and spring onion/ginger sauce in this recipe is spot on whilst the rice is a good alternative to the oilier version served at restaurants.

Have still yet to master the cooking the chicken to perfection and until then, I shall not publish a recipe. For those unfamiliar, the chicken can be easily prepared by simmering it for about 10 minutes in gently bubbling chicken broth before leaving it for an extra 20 minutes until the chicken is cooked thoroughly. Cooked chicken is then plunged into an ice bath and heavily lashed with a mixture of soy sauce and sesame oil for that glistening appeal.

The size of the chicken does matter when cooking and so does the temperature. You may cheat a little with bland tasting chicken broth but stuffing the chicken with ginger, garlic and pandan leaves is essential for that extra bit of fragrant aroma coming from the chicken meat. Am still experimenting with the poaching element of this dish!

Chilli dipping sauce recipe:
90g red chillies
15g garlic
40g ginger
1 tsp salt
1 tsp sugar
10ml of chicken broth
Juice from half a lime

1. Mince all the ingredients together before adding salt, sugar, chicken broth and lime juice. Adjust taste to your preference.

Personally, I like my dipping sauce to be less diluted than the ones you get from the hawker stalls. However, you can water this sauce down by adding more stock and adjusting to taste accordingly.


Spring onion and ginger oil recipe:
100g ginger
4 stalks of spring onions
2 tbsp chicken oil
1 tbsp sesame oil
1/2 tsp salt
1/2 tsp sugar

1. Mince the ginger and spring onion together before adding the oils and the seasoning. Adjust to taste.

HWKR Food Centre, CBD MELB

Two weeks ago, the sister and I finished work at close to 5pm, both equally weary after an intensive day. Train commuters like ourselves loathe being packed like a can of sardines during peak hours and so, we decided to have dinner prior to heading home.

HWKR has been around for a few months now and a place that I have avoided knowing that there is a potential line up for dinner. At 5.30pm, we managed to easily get seats and food arrived at our table in good time.

Akin a hawker establishment, diners simply need to head to the various food counters for ordering. Just remember to take note of the table number!

First up was Chanteen, made famous by Masterchef winner Diana Chan. With a Malaysian inspired menu, all ringing familiar bells in my tummy, I was drawn towards the char kuey teow and have ordered a barley drink to share with the sister.

The verdict? Easily one of the better char kuey teows in Melbourne. Albeit costing a bit more compared to other places, you do get what you have paid for. Generous amount of ingredients, all cooked to perfection.

Next up was Khao, also an Asian inspired hawker outlet. We shared a plate of the roasted Shanghai duck and a bowl of lotus chips. Duck was decent although not something I would rave about. Chips were well seasoned and extremely addictive.

No visit to HWKR is complete without a glimpse of KOI, established by a Masterchef favourite based in Sydney. Would loved to have a taste of his freshly prepared desserts but both of us could only manage a petite piece of cake each.

Loved what we have ordered - vibrant tasting, not overly sweet and each ingredient worked harmoniously with each other. Worth the calories for sure. Sadly, KOI's last day is on the 29th of April and so, it would take a plane and train ride to visit them in Sydney.

Laksa Town, Glen Waverley MELB

Having tried most Malaysian restaurants in the eastern suburbs, there are a handful that I won't mind revisiting for its convenient location and affordable fares. Laksa Town would be one of them. Seating wise, there is ample of space and the overall ambience is not as distracting compared to other restaurants.

The menu is quite concise and revolves around a variety of laksa dishes and flat egg noodles in addition to must have favourites such as nasi lemak and bak kut teh. Diners are entitled to a free drink with every main order. This runs from Monday to Thursday nights and is limited to about four types of beverages.

Soy bean - the sister and I reckons it has a bit of ginger added to it which does soothe the tummy on days where it's not at it's best. Only downside was that we found it diluted on our second visit :/

BBQ chicken and mee pok - a rather satisfying number, loaded with sufficient protein and seasoned accordingly. Chicken skin was crisp and meat was tender.

Curry laksa - broth was good and would do better if it was a little bit more spicy but that's just in my humble opinion because I do like my laksas with a bit of fire in it. Again, sufficient incorporation of accompanying ingredients, satisfying my hungry tummy once more.

Meals at Jackon's, Doncaster East MELB

A last minute decision seeing as the siblings and I were in the Doncaster region and were looking for a place to plonk ourselves at whilst the brother eats his fill for the afternoon.

Service is verging on the slower side of the scale but then again, could be that we arrived when the lunch crowd popped by too.

Had the teh tarik and teh c. Both were decent

Char kuey teow - tasted decent although would have liked more of the droolworthy wok aroma lingering in between each thin strand of hor fun noodle. Our serving staff was very apologetic about the long delay for the meal and drinks, reckon it was close to 25 minutes of waiting time.

Ampang Tofu, Doncaster MELB

I have been recycling my selection of Malaysian restaurants lately, often times seeing myself reentering the same establishment. Interestingly enough, there are still a few restaurants in the eastern suburbs that I have yet to visit so here's an attempt at completing the search.

A little queue had built up outside the restaurant when we arrived at 7pm, a promising sign that we are heading for a feast worthy of all the hours committed to torturing myself in the gym.

Wanted to have the assam laksa, one of the chef's recommended dishes, but was told that it was sold out for the day :(

Yong tau foo - diners can choose their preferred type of noodle, broth and up to six different types of yong tau foo ingredients to go with their dish. D is a big fan of fried goodies which was what we ended up with most haha. Not too bad overall although I would prefer the curry broth to have a bit more flavour depth.

Bak kut teh - I very rarely order this at restaurants, even in Malaysia, and this was a recommended item in the restaurant. Whilst it is a good sized portion, I would prefer more depth in terms of flavour and I personally think the dish could do much better if the meat had time to absorb the soup's tea essence.

Blue Chillies, Fitzroy MELB

One of the first few Malaysian restaurants that I have came to known when I relocated to Melbourne in 2015 and also one that I did not manage time for a visit due to its distance. Am very grateful to WL for being such a sport and ferrying me to places that I would think almost impossible to get around to.

Being close by to his workplace, WL is a frequent visitor to the point where even the floor staff can recognize him. Laidback atmosphere and one that exaggerates a warm environment as we slowly enjoyed what's left of a Sunday well spent.

Curry kapitan - I love how well spiced and balanced this dish was in terms of spiciness. A faultless one that pairs well with steamed rice or even a sliver of roti to lap up the sauce.

Slow cooked duck rendang - I am obsessed with duck and again, was not disappointed with what was presented on our table. After being slow cooked. the duck meat became extremely tender and flavourful, all while still retaining it's shape. Highly recommended in my books.

Belachan spinach - shrimp paste is traditionally used to cook this dish and yes, it was delicious. Spinach leaves still retained its vibrant green hue and has taken on slightly spicy aroma from the roasted shrimp paste used.

Pandan crepes filled with coconut soaked in gula melaka and vanilla ice cream - A little reserved in terms of the coconut filling but still tasty nonetheless. One of my favourite Malaysian treats despite all the sugar that it comes coated with.

Malaysian Garden, Clayton MELB

A few months ago, I stumbled upon this place as I searched for restaurants that are still operating in Clayton pass 9pm. It was late and I needed to feed JB who unfortunately, had issues with his driver's licence, a self caused stress matter that could have easily been avoided :p


Having already ate that day, I had a drink whilst I watched him devour his meal. Ever since then, JB has been frequenting the restaurant and vouched for it whenever we met up and only recently did I decide on visiting this for a meal.

Plenty to choose from the menu and being a fan of noodles, I opted for noodle type of dishes. Costing slightly more than a few other Malaysian establishments I have set foot at, I prayed hard that it would live up to expectations.

Char kuey teow - a staple that I often have whenever I don't feel like having something soupy. WL liked how the noodles had a good hit of "wok heat", a term used to described noodles prepared in an extremely hot pan, creating a drool worthy fragrance. Wouldn't mind a second plate of this:)

Combination yee mee - another dish that did not disappoint. Flavourful gravy, generous amounts of seafood and meat pieces and crispy strands of noodles, ready to absorb every last drop of gravy.

Ais kacang - I liked how there are various condiments in the bowl but sadly, the coarsely shaved ice let the overall dish down. Sweetness was to my liking tho!

Malaysia: Kanteen Plus KUALA LUMPUR

The closes shopping mall to my place would be the Plaza Damas mall which may not have as stores operating in it as compared to a bigger mall. Housing necessary outlets such as a supermarket, pharmacies, optometrists and bakeries, there are also a few quaint cafes offering room for catch ups or leisurely reads.

Food in most malls can be financially taxing and so, sometimes it is wiser to venture out to the many eateries located just outside the mall for meals. According to the father, this eatery is popular among officer workers and students alike. Comfortable and spacious seating area, friendly staff and quick service sums up my first impression here.

There is no shortage of food choices as the menu comprises of a balanced mix of Chinese and Malay cuisines, all priced from RM10 to RM18. Ordered a plate of cucur udang (prawn fritters) and a vegetarian version, both served with sweet chilli dipping sauce. Fritters were chopped to pieces, enabling sharing across the table. Slightly oily but delicious nonetheless.

Ayam penyet – the sister, unfamiliar with what she may be ordering but still game enough to take a gamble, ordered this dish. Chicken was crispy and comes topped by a layer of crunchy bits.

Wat tan hor with fried noodles – portion size is just right for myself and comes with a generous serve of soup thickened with egg.  Alternatively, this dish also comes with a hor fun version. Both go down well with a drop of soy sauce infused by chilli padi aka a tiny, vibrant red chilli known to quite spicy.

Danny's Kopitiam, Glen Waverley MELB

I have visited Danny's countless of times and could not believe when I realized how I have missed blogging about this quaint little outlet. I sometimes take nearby conveniences for granted and only awake to reality in needy times such as when I am craving for hearty meals after an intense day.

Friendly staff who are always attentive to our needs and never fail to put a smile on my face after a weary day.

Prawn noodle - robust flavoured, mildly spicy and topped with a generous assortment of goodies, I have opted for this light meal as a pick me up.

Curry noodles - on the other hand, the sister opted for a heavier type of broth which often utilizes coconut milk to make the broth creamier. Aromatic and generous, this is one meal that can satisfy anyone especially on a cold evening.

Last but not least, a mug of teh tarik (tea with condensed milk) added for extra warmth. Can't get anymore satisfying than this for a restaurant located only 3 minutes away from where we are.