Tony Johor Kaki Travels for Food · Heritage · Culture

Qiu Bo Curry House 秋波咖喱之家 has a huge reputation in Johor Bahru since the days it was at Jalan Storey. The original Qiu Bo is now in Ulu Tiram. In any discussion about good pork curry in Johor, the name Qiu Bo will surely come up. With such a big following, it would be remiss if Johor Kaki did not check out Qiu Bo :P

So last month, I went to Qiu Bo with my makan kakis Joe and Kumes who are big fans of Qiu Bo. It was a much anticipated outing. We were so eager, we actually arrived before opening time and had to wait outside for a while.

We ordered the signature curry pork ribs, of course. The curry was creamy with santan and the coconut milk flavour and taste were strong. If you like your curry to be as lemak as possible, you will surely like this. Despite the rich crimson colour, the curry was only mildly spicy. The curry was more fragrant than spicy hot. I enjoyed the curry.

The pork ribs on the other hand were a little on the firm and stiff side. Joe and Kumes remembered that the pork ribs were more tender during their visit just a month earlier. Perhaps, we were a little too early this time and the pork ribs hadn't had enough time in the pot to get tender yet.

The fried taugeh dish (bean sprouts) was well executed. Savoury and crunchy. The taugeh had all their fibrous roots pinched off leaving only the juicy stems. A nice and labour intensive touch which many restaurants dispensed with nowadays. Thumbs up for Qiu Bo here.

This omelet was Kumes' suggestion. It was my favourite dish of the day.

The soft fried eggs wrapped crunchy good sized shrimps. I really enjoyed the mouth feel combining soft eggs and crunchy prawns, and the eggy taste with sweet prawn flavour.

Qiu Bo is well known for their fish ball soup with mung bean vermicelli. The handmade fish balls were good. Bouncy and had that lovely springy, firm yet tender bite. The poppy fish balls had that subtle fresh fish meat sweetness which I liked.

The simple fried chye sim came with a handful of good sized prawns. Shelled and fresh, the prawns added a savoury touch to the dish and also to the gravy.

Eating at Qiu Bo is like eating at home. The dishes are simple, familiar comfort food and the setting is clean, basic, unpretencious and without any frills. The star of the show, curry pork ribs, might be slightly off colour today but overall it was still a very good meal. Looking at the clientele, most were regulars who had been following Qiu Bo for a long time.

Our total bill including all the food and drinks for three persons was RM55.

I will definitely be back, at about 2:00pm, and taste Qiu Bo's famous curry pork ribs in its true form. I also need to come back for another of Qiu Bo's claim to fame - their popular curry fish head.

Restaurant name: Qiu Bo Curry House 秋波咖喱之家
Address: Jalan Mutiara, Ulu Tiram, Johor
Map: http://goo.gl/maps/g8xfk
GPS: 1.586667,103.817281
Hours: 11:00am to 3:00pm
Non Halal

Date visited: 22 Apr 2013

I was at Grill Bar Steakhouse last night at the invitation of Gary, the boss. Meeting Gary for the first time, I can't help but be captivated by his infectious passion for biking and cooking - I can feel Gary's positive energy everywhere in his restaurant and in his food.

The biker theme is all over the restaurant. Gary is an avid biker who makes numerous trips, including at least one 2,500 plus kilometre bike trip a year. For food, Grill Bar is in my opinion, one of the best Western food restaurants that I know of in Johor.

I found Grill Bar Steakhouse and Gary really fascinating. I think I am going to spend a lot more time in Grill Bar Steakhouse.

Walking along the familiar streets of Johor Bahru, you will be surprised (I was delighted, actually) when you step into Grill Bar Steakhouse. Push pass the door and you may think that you have suddenly arrived in San Francisco or New York City.

Gary pays a lot of attention to create the perfect ambiance for a nice dinner date at Grill Bar :) The mood lighting makes food photography extremely challenging - I assure you that Grill Bar's food is way better than what I could capture in my photos.

This picture of Grill Bar's Baby Lobster Bisque (RM16) is a huge understatement. One spoonful of this smooth creamy soup made me sat up - it thrilled and primed my taste buds for the dishes that were to come. Grill Bar's lobster bisque was full bodied and had that distinct umami flavour extracted through prolong boiling of lobster shells and heads.

The Paprika Grilled Sea Prawns (RM28) were meaty and sweet, and the charred outer layer was smokey. The tasty prawns were well complemented by the lemon cream sauce.

This Onion Blossom (RM17) is a Grill Bar signature dish. The deep fried onions "fries" were crispy outside and inside they were moist and sweet.

The crunchy Onion Blossom is eaten with Grill Bar's house blended Tartar sauce which is creamy, savoury and sweet.

Grill Bar's famous Black Angus Ribeye Steak (RM12 per oz).

Our 8 Oz Australian steak was done medium rear. It was so tender and the flavourful juices so delightful - I was like being reawakened to my meat eating instincts, rediscovering the primeval pleasure of devouring quality flesh.

The Rosemary Rack of Lamb (RM59) made with chilled New Zealand lamb roasted in a broiler.

We asked for our lamb to be cooked medium to savour the tender, juicy rosy pink meat.

I am not a fan of burritos as I associate it with American franchised fast food. Grill Bar's Mushroom and Cheddar Beef Burrito (RM39) changed my mind about burritos.

The tortilla wrap was firm while the moist and savoury filling made with mushroom, cheddar and tender pulled beef was so... delicious. The pulled beef softened by hours of slow cooking was so tender, it felt as if it melted in my mouth into a smokey, creamy puree with just a little chewing.

Grill Bar's burritos are totally different from their fast food cousins. This is a Must Try.

For dessert, we shared a Chocolate Lava Cake with Vanilla Ice Cream coated crushed peanuts. Oozing, warm, not-overly sweet chocolate, it was a nice way to cap our happy overindulgence.

Grill Bar Steakhouse and Gary are so fascinating, I hadn't had enough when it was time to go. I must mention that the service staff at Grill Bar was part of our delightful experience - always cheerful, always helpful. My stomach had no more room while the restaurant was full house when we left. Our three hours at Grill Bar passed in the blink of an eye and I didn't really have a chance to chat with Gary - hence, no customary picture of the Chef in action :( I can't wait to be back for more of Grill Bar's delicious delights and to hear Gary's stories.

Restaurant name: Grill Bar Steakhouse
Address: 202, Jalan Sri Pelangi, Taman Pelangi, Johor Bahru
Map: http://goo.gl/maps/WUYzl
GPS: 1.480602,103.773548
Hours: Monday to Friday 5:30pm to 10:30pm / Saturday and Sunday 12:00 noon to 10:30pm (Closed on Tuesdays)
Non Halal

Date visited: 2 May 2013

Grace, the owner of By Grace sweet treats dessert bar and private dining in Taman Pelangi invited me to try their desserts.

By Grace is a unique shop - for walk in customers, By Grace is a dessert bar. In addition to cakes and desserts, By Grace also offers private dining by prior arrangement - more about this unique service later.

Cakes-Desserts-Johor-Bahru

By Grace dessert bar has a good range of interesting cakes, ice creams and yogurts - everything in By Grace is made at the shop by Grace and co-owner Geo, who had worked in Singapore's Orchard and Scarlet hotels before striking out on his own in JB.

Decor wise, By Grace is quite simple, basic and clean. There are many of Grace's and Geo's personal collection items dotting the shop which made it feel informal, laid back and quite homely.

Grace let me try their Dessert Platter which is a combination of 4 desserts at RM47. The customer can choose any of four desserts from By Grace's dessert bar menu.

The Dessert Platter personally prepared by Chef Geo is a work of art. By Grace's Dessert Platter is an interesting combination of warm and cold sweets.

This slab of Chocolate Ganache made with 75% rich chocolate was simply irresistible :))

The Green Tea Fondant was oozing with smooth warm lava with delicate green tea flavour.

The cakes, ice cream sand yogurt at By Grace's Dessert Platter are all made at the shop. They are sweet, of course, but not sugary - which is nice.

Unique in Johor, By Grace also offers private dining. Chef Geo will prepare dishes according to customers' orders and his speciality is Sous Vide style cooking. Sous Vide is the French technique of cooking food in very low heat and for long hours. Sous Vide cooking keeps the food extra crunchy and moist as most of the natural juices are retained. I hope to try By Grace's Sous Vide cooking and share with you about my experience later.

Back to the sweet treats and desserts, By Grace's Dessert Bar is a good place to chill in the evening. By Grace is really convenient as it opens till late (1:00am).

By-Grace-Johor-Bahru

Restaurant name: By Grace (sweet treats, dessert bar and private dining)
Address: 93, Jalan Kuning, Taman Pelangi, Johor Bahru
Map: http://goo.gl/maps/4IZVU
GPS: 1.484096,103.775146
Hours: 5:00pm to 1:00am (closed on Sunday)
Non Halal

Date visited: 2 May 2013

I have been following Samantha's Bonding Tool blog because I like her sincere, understated style of writing. She is also very funny and takes beautiful photos. As I feel that Johor Kaki readers will also enjoy Samantha's delicious food reviews, I invited her to be my guest blogger. I am honoured that she graciously accepted my invitation and I feel very privileged to have her post on Johor Kaki. Thank you, Samantha. Tony

Hello world! My name is Samantha Han and my friends call me Sam

Life is a box of chocolates, you never now what you are going to get… When Tony invited me to do a guest post on JohorKaki, I was like “Yes! Yes! Yes… I so wanna do this!” THANK YOU, Tony! I could not be more honoured and motivated (started digging up all my photos on JB food). I hope you will enjoy them as much as I have, blogging for you ~ Sam Han.

From Singapore into Johor, Malaysia

Meng and I wanted a guide in Johor Bahru mainly to know where to eat. Pang offered to give us a tour that night as he goes into JB weekly and knew places that might tickle our tastebuds. As he was scheduled for medical check-up the next morning, Pang said he would not be eating but I should have known his intentions differed. He suggested eating porridge, something easy for us (excluding him) to partake. Meng and I rolled our eyes ;-)

The street leading to Goh Zha Lang

As we were approaching the restaurant, we saw a line up of tables on the street, all filled with enthusiastic diners. When I saw that sign posting “lala”, I wanted to open the car door and jump into the street. My tongue was wet with the imaginary sambal or kum hiong lala but I digressed. Back to bubur!

Goh-Zha-Lang-Restoran-Taiwan-古早人台湾粥餐馆-Taman-Sentosa-Johor Bahru

Goh Zha Lang Restoran Taiwan 古早人台湾粥餐馆

This place looked familiar… Ah yes, I’ve been here before, that was at least 5 years ago! I’m glad we came. Time to review the taste and quality of this place that reeked nostalgia.

The restaurant's decor

The first thing that triggered my memory lane were the sampans hanging on the wall. The decor was the same. Nothing much has changed, no major renovation taken place since I last visited which meant bill should be reasonable since owner would not be recovering remodelling costs.

Making Chinese tea

We ordered Chinese tea. Although the tea leaves were not the finest grade, they did have nice aroma and good overtones without being complex.

Braised Peanuts

Braised peanuts were served as tidbits while our meal was being prepared. The peanuts were tender and infused with the fragrance of star anise and a hint of 5 spice.

Sweet Potato Porridge – bottomless refill

For MYR1.30 per person, you can keep refilling your bowl of plain or sweet potato porridge. Oliver Twist would have loved it here! More please, Pang who said he wouldn’t eat had 2 bowls that night. Hmmm… I wonder how many bowls he would consume had he brought his stomach!

Fried Beansprouts with Salted Fish

The beansprouts was done very nicely. The quick stir-fried method successfully retained the crunch of this humble dish yet adequately removed the offensive raw smell of the beans. The salted fish was crispy and not overly salty. A good choice we have made ordering this.

Prawn Omelet

The prawn omelet was fluffy and the prawns succulent and juicy. The sweetness from the prawns assured me that they were fresh. Even though I could not taste the sea, I was assured of fast turnover of ingredients. Business is definitely brisk here.

Hotplate Tofu

The hotplate tofu offered silky smooth egg beancurd, coarsely diced green peppers and minced meat. The colour was a little too dark, too much dark soy for my liking. Taste wise there’s nothing to shout about nor anything to loathe too. It was quite ordinary.

Sliced Fish with Ginger and Spring Onions

Stir-fried fish slices with ginger and scallions was good. The cut was not overly thick since they were stir-fried and needed to infuse the seasonings as fast as possible. I like the smooth texture of the fish used. The fillets did properly rid of bones so this makes a good dish for children and older folks.

Steamed Minced Pork with Salted Egg Yolk.

Pork is my all time favourite so I’m always biased when it comes to swine so long as there’s no porky smell, I love any cooking style with pork. The salted egg yolk is a bonus to my meal so I shan’t complain too much about the overly minced pork patty which I would prefer coarse ground to provide more texture and mouthfeel. I could not decide if this was slightly over steamed. In any case, it is good to overcook pork for mysophobia reasons.

Szechuan Vegetable Soup

The Szechuan vegetable soup was a refreshing change from the rich Cantonese soups I’ve had recently. The light clear broth with minimal tang from the tomato wedges stimulated our appetite. That’s how Pang succumbed to his second bowl of porridge. I found the vegetables a little too well washed so that they’d lost some spiciness and saltiness. That said, health conscious people on low sodium diet may like it.

If you do not like porridge, the dishes go well with rice, too. This restaurant provides meals suitable for families with young children and elderly folks.

Meng and I agreed that this is a restaurant we would visit again should we be in JB and has a pang (pun intended) for Taiwanese porridge.

Free dessert of Green Bean Soup that came with the meal.

The bill totalled MYR64.35.

Restaurant name: Goh Zha Lang Restoran Taiwan 古早人台湾粥餐馆
Address: 125 & 125A, Jalan Sutera, Taman Sentosa, Johor Bahru
Map: http://goo.gl/maps/e1U3P
GPS: 1.493456,103.771893 (rough)
Hours: 12:00 noon to 12:00 midnight (needs verification)
Non Halal

Date visited: 28 Apr 2013

I was chatting online with Johor Kaki reader Jonathan about bak kut teh in Senai when he told me that his company actually makes bak kut teh spices. That got me extremely excited as I wanted to learn about bak kut teh spices from experts. So we arranged to meet at his office, at A.K. Koh Enterprise in Senai. During my visit to A.K. Koh Enterprise, I also met with Jonathan's colleagues Lian Jie and Ms. Kang.

A.K.-Koh-Enterprise-Senai-Johor

It turned out that besides bak kut teh spices, A.K. Koh Enterprise in Senai also makes a range of different products such as instant herbal soup spices, instant curry sauce, instant noodles, instant coffee bags, ready-to-drink bird's nest soup, canned abalone and many others under the A1 label.

As I was leaving after the meeting, Jonathan handed me a bagful of A.K. Koh products and in it was this pack of A1 Instant Abalone Noodles. That was a week ago - as I was kept indoors today by a thunderstorm, I decided to give the instant abalone noodles a try :)

The instant noodle block removed from the package.

The seasoning powder for making instant soup.

The 3 slices of canned abalone and stock removed from the sachet. The rich aroma of canned abalone escaped into the air when I cut open the sachet.

A1-Instant-Abalone-Noodles

I cooked the instant noodles following the instructions on the packet to the letter. For the purpose of this post, I used only what is in the packet - I deliberately did not put in any additional ingredients such as green vegetables, bean sprouts, spring unions, or eggs.

In less than 10 minutes, the abalone noodles were ready to serve. The aroma of abalone filled the air as the stock and noodles were boiling in the pot. Lian Jie told me that these are Mexican abalones.

The soup was smooth and has body. It also has abalone flavour and aroma.

The noodles were just the right thickness, soft and has a slight al dente bite. I like these noodles.

The 3 thin slices of abalone taste like the usual canned abalone. The slices still have a slight spring in the bite.

A1 instant abalone noodles is quite likable even in this basic, straight out of the pack version. I am sure, it will be even nicer when I add in additional ingredients such as a bit of greens, spring onions, and shallot oil and crackles. A1 instant abalone noodles retail at around RM6 a packet.

A1 instant abalone noodles are certified Halal.

(Note: I have no affiliation with A.K. Koh Enterprise and receive no fees for this post - actually this applies to all Johor Kaki posts.)

Date: 7 May 2013

I am not sure when I developed a sweet tooth, and started to enjoy cakes and desserts as much as I do now. Perhaps, now that I go hunt for good eats actively, I am discovering really good cakes and desserts. Today, I had a really good fondant cake at Moonlight Cake House's Taman Sutera Utama branch, near Sutera Mall.

Normally, designer fondant cakes look pretty but are often let downs in taste. I was pleasantly surprised by the tastiness of Moonlight Cake House's fondant cakes. The icing sugar was not overly sugary. It tasted and had mouth feel like (edible) chewing gum to me. The chocolate ganache was smooth and had a rich chocolate bitter/sweetness. The sponge layer was like a dense bouncy sponge. When I chewed on the icing, chocolate ganache and spongy layer together, I tasted the sweetness of icing sugar well balanced with slight bitter/sweetness of rich chocolate. The texture was also well balanced between the spongy layer, moist smooth chocolate ganache and candy-like icing. I like Moonlight Cake House's fondant cake a lot.

I had always been curious about how beautiful fondant cakes are created and made. So, I boldly asked Boon Lin, Moonlight Cake House's manager, if I could visit their central bakery. I was delighted when Boon Lin graciously invited me to visit Moonlight Cake House central bakery at Taman Sutera Utama where all their cakes are made.

At Moonlight Cake House's central bakery, I saw the happy place where all their cheery fondant cakes are produced. The pâtisiers are young and fully engaged in their tasks with contented smiles and a quiet passionate focus. I used to think that when I see a happy chef, I know the food will be good. I think that this is more true here at Moonlight Cake House's central bakery than anywhere else I've seen so far.

The fondant cake department is headed by Ryan. Friendly Ryan is the reigning national champion pâtisier, winning the Cake Challenge Malaysia in 2013.

I don't know who is this blue birdie sitting atop the fondant cake Ryan was making but he is totally adorable :))

Each part of the intricate icing sugar figurine is carefully and patiently handcrafted one by one.

It takes a lot of passion, artistic talent and skill to create these miniature works of art.

Look at that infectious smile and the amazing details on the happy ballerina.

Boon Lin told me that Moonlight Cake House will design and make any customised cakes according to customers' orders. Prices start at RM120 for 6 inches, single tier and increases with size and number of tiers.

We can order Moonlight Cake House's fondant cakes by calling Malaysia telephone number +607-5583322. We can also order by emailing to info@moonlightcakedotcom. Moonlight Cake House's website www.moonlightcakedotcom and Facebook page have lots of photographs and more information to help us order our fondant cakes.

We can also order and pick up Moonlight Cake House's fondant cakes at any of their six branches in Johor Bahru - so that's very convenient as Moonlight Cake House has branches in Sutera Utama, Taman Gaya, Johor Jaya, Mount Austin, Bukit Indah, and soon in Pelangi.

I think Moonlight Cake House's pretty fondant cakes are great for bringing more cheers to any happy occasion like birthdays, weddings, anniversaries, graduations - anything that we celebrate together with family and friends.

Restaurant name: Moonlight Cake House (6 branches)
Address: Head Office at 77B, Jalan Sutera Tanjung 8/3, Taman Sutera Utama, Skudai, Johor Bahru
Map: http://goo.gl/maps/EhCIC
GPS: 1.515692,103.669569
Hours: 9:00am to 2:00am
No pork, no lard, Halal cert in process

I am a newly addicted mille crepe cake junkie. Every time I think about it, I crave it - and it pops into my head at the most unexpected or inconvenient times. My love affair with mille crepe cake is a classic case of love at first bite.

Moonlight Cake House's "Berry Berry Milk Crepe" at RM8.80

That delightful first bite took me by surprise. I found the mouth feel of biting through the layers of tissue thin pancakes most addictive. It reminded me of the bite, and subtle snapping and recoil of al dente noodles, except that in this case, it is the multi-layers of crepe. Each thin pancake seemed to feebly resist the advance of our teeth, and then yielding, pushed apart leading to a minutely subtle pop as the tissue separates. Each successive layer receding as our teeth advances until our enamels meet. The gnashing of teeth, rewarded with this unique sensation until we swallow the warm mouthful of soft and sweet cake, cream, fruit or jam.

"Mille" is the French word meaning "thousand". So mille crepe cakes are layered cakes made with at least 20 layers of tissue thin French style pancakes. Though mille crepe cakes have French elements, it is actually invented in New York City at a cake shop known as Lady M Confections about 10 years ago.

Mille crepe cakes are quickly catching on in Johor Bahru with a few cake shops offering it. Moonlight Cake House is one of my favourite places to enjoy mille crepe cakes in Johor Bahru.

So, when I had the opportunity to visit Moonlight Cake House's central bakery in Taman Sutera Utama, I made sure that I dropped in at the mille crepe cake department. I was happy as a child because when I was small, my favourite pastime was to watch people at work. I always wanted to be a bulldozer driver when I was a child after watching wide eyed for hours, bulldozers in action from my 3-storey flat window.

Making a mille crepe cake is not easy! The paper thin crepes are so delicate. The mille crepe cakes at Moonlight Cake House are made with at least 20 layers of French pancakes. In this case, these are egg crepes.

The crepes are carefully stacked one on top of another, layer by layer. Here the skilful patissier is brushing in a thin coat of syrup.

Next she spreads on a layer of cream. Mille crepe cakes are very flexible, so there are many possible fillings between the layers. Other flavours include strawberry, blueberry, chocolate and even durian when in season.

The patissier spins the crepe cake on a spinning cradle to even out the thin layer of cream.

My idea of bliss is enjoying a mille crepe cake with a good coffee either alone with a good book, or having a tête-à-tête with family or good friends.

One good place where I can get all these in Johor Bahru is at Moonlight Cake House.

I was enjoying a curry mee at Batu Pahat's "glutton street" when a stranger walked up to me and asked if I am "Johor Kaki". Daniel introduced himself and we quickly settled down to a nice conversation like old friends :) Naturally I asked Daniel about what to eat in Batu Pahat. Daniel said I should try "Bus Station Chinese nasi beriani" 车站黄姜饭 which is just around the corner from "glutton street" at Jalan Jenang.

Daniel took his leave and when I finished my curry mee and went to settle my bill, the lady boss told that my meal was already paid for by Daniel. Thanks Daniel for the treat, it was nice to meet you :)

We took a short walk to "Bus Station nasi beriani" 车站黄姜饭. 车站黄姜饭 is a kopitiam type of shop. Everything is very basic, no frills and laid back.

I couldn't get much from the somewhat reserved shopkeepers, only that they are at this shop for about 3 years. They probably have been in business a long time before moving here since this shop is no where near the bus station 车站.

The shop is open only briefly from 9:30am to 1:00pm and it closes on unspecified days - quite common practice for smaller towns. The business is small scale or more like larger scale mum's home cooking. In my humble opinion, few can beat mum's cooking - so the closer a shop is to mum's cooking, the better.

车站黄姜饭 sells only one thing - "beriani rice" with curry chicken at RM4.60 a set.

The rice is not the basmati type - just ordinary fragrant rice. The rice was light, fluffy, mildly flavoured with cumin and kept warm in a steamer. Those pickled cucumbers and pineapples at the side were crunchy, sweet and mildly tangy.

Each set comes with two large chunky pieces of chicken and curry. The curry is quite lemak with santan, smooth and mildly spicy. The creamy curry was sweet from having tomatoes among its ingredients. There was a gentle aroma of spices. The chicken was tender. Many people prefer this mild curry compared to the more pungent, robust variety. I like both types.

Even though 车站黄姜饭 is certainly no Michelin Star restaurant, it's deep in the fibre of the lives of Batu Pahat folk - part of the sense of place that makes a country or town a home.

Batu Pahat is actually the nasi beriani capital of Malaysia, anchored by famous shops like Nasi Baryani Mohd Shah and Nasi Bariani Power. 车站黄姜饭 is actually "the other", lesser known nasi beriani shop. So, if you want to try nasi beriani besides the big name mainstream shops, you might want to give 车站黄姜饭 a try.

Nasi-Beriani-Chinese-Style-车站黄姜饭-Batu-Pahat-Johor

Restaurant name: 车站黄姜饭 "Bus Station Nasi Beriani"
Address: 36-5, Jalan Jenang, Batu Pahat, Johor
Map: http://goo.gl/maps/sCnRj
GPS: 1.854069,102.927748
Hours: 09:30am to 1:00pm (no fixed off day)
Non Halal

Date visited: 18 Mar 2013

I have been on the constant look out for good Penang Char Kway Teow and Chai Tow Kway because there ain't many in Johor Bahru. I am so glad that my friends Edey and Marco brought me to their regular lunch hangout, 7 Baker Cafe in Taman Impian Emas, to try out their fried carrot cake or chai tow kway.

I was delighted with the mouth feel and taste of 7 Baker cafe's chai tow kway. The kway (carrot cake) was tender and each bite releases the subtle flavour of radish in the cake. At 7 Baker, the chai tow kway is fried with crunchy taugeh or bean sprouts and a savoury sauce. I have tried several other chai tow kway stalls across Johor but most were let down by the poor quality of the kway used - they were mostly stiff and tasteless as very little radish was used. 7 Baker's chai tow kway is definitely worth trying.

7-Baker-Cafe-Taman-Impian-Emas-Johor-Bahru

I chatted with Mr. Ng, the owner and asked him why is his shop named "7 Baker". Mr Ng shared that it is because "7" is his lucky number. Mr. Ng also told me that his family is originally from Penang, hence, there is a selection of traditional Penang dishes in 7 Baker's menu. As we were leaving, Mr. Ng invited us to come back soon to try his Penang char kway teow. "Our Penang char kway teow is very good" he said with visible pride.

I was so impressed with 7 Baker Cafe's chai tow kway that I returned to the cafe 2 days later, eager to try out their char kway teow.

7 Baker cafe's Penang char kway teow was indeed excellent, just as Mr. Ng had said. The kway teow was tender, not overly oily and coated with a savoury, subtly prawny sauce. The plump beansprouts were done just right and were juicy and crunchy. I am glad that I found another good fried kway teow in JB that I would recommend.

Mr. Ng said that good char kway teow has to be fried plate by plate, one at a time - there can be no short cuts. I agree with Mr. Ng wholeheartedly. As 7 Baker Cafe is run by just Mr. and Mrs. Ng, and as Mrs. Ng fries the char kway teow one plate at a time, waiting time may be a little longer during peak hours.

We also tried 7 Baker's fried prawn mee. This dish is a unique 7 Baker Cafe creation - it is actually the usual Penang prawn mee soup but fried with the same prawny broth. Personally, I found it good though I was not bowled over. Edey enjoyed it a lot more than me because he likes the flavour of the prawny gravy :))

I must mention 7 Baker cafe's sambal chili. Made at the shop with shrimps, dried shrimps and chili, the sambal is used in all their Penang dishes. 7 Baker's sambal has just the right spiciness and a rich umami flavour from the shrimps. 7 Baker's sambal chili makes every dish better.

All these dishes, the Penang char kway teow, chai tow kway and fried prawn mee, all costs RM6 each.

If you are a char kway teow or chai tow kway fan, I suggest giving 7 Baker a try :) 7 Baker also serves coffee and a wide range of breads and cakes which I would like to try at my next visit.

Restaurant name: 7 Baker Cafeteria
Address: 45, Jalan Impian Emas 5/1, Taman Impian Emas, Johor Bahru
Map: http://goo.gl/maps/NJ1S2
GPS: 1.542545,103.687114
Hours: 10:00am to 9:00pm
No pork, no lard, no Halal cert

Date visited: 10 May 2013, 13 May 2013

When JoanCleo invited me to try out the food at her dad's Sam Kong 三江 restaurant, I didn't expect that I was there to learn about the history of one of the most famous and oldest laksa in Johor.

It turned out that JoanCleo's dad, Mr. Yong is the third generation owner of one of the oldest laksa stalls in Johor.

Mr. Yong, passionate about laksa, explains the spices that go into making laksa broth.

Mr. Yong's grandfather started selling laksa before the Japanese Occupation in the 1930s along Jalan Trus. Mr. Yong's grandfather learnt the trade from a gentleman from Guangxi, China. Before this man went back to China he showed Mr. Yong's grandfather how to make laksa using spices from the Indian shops at Jalan Trus in downtown Johor Bahru. Mr. Yong's grandfather then started to sell laksa along Jalan Trus near the old Chinese temple 柔佛古廟.

The World War came and after the Japanese left in 1945, Mr. Yong's grandfather in turn taught one of his neighbours, Mdm Lee, the trade. Mdm Lee started to sell laksa around the old town area by carrying the pots slung across her shoulders on a bamboo pole. Lee Kee laksa is still in business today at Kee Kim Huat kopitiam in Taman Sri Tebrau. Mdm Lee also passed on the art to one of her relatives who then started Tan Kee Laksa near the old Cathay cinema, hence the name Cathay laksa. Today, Cathay Laksa is still in business at Jalan Lumba Kuda. All three laksa stalls are still regarded as among the best in Johor.

Till this day, Mr. Yong makes the laksa broth every business day using the same recipe handed down by his grandfather.

Mr. Yong first fries the garlic, shallots, lemon grass and other ingredients.

Add the spices, belacan and fish bones, and continue frying at high heat till the choking, pungent aroma fills the air.

Add in water to make the broth. Santan will be added when the broth is nearly ready. The whole broth is then strained, leaving just the smooth laksa broth.

This large bowl of laksa costs RM6.

The laksa broth is the soul of this dish. The laksa broth is smooth, with just the right body - not overly lemak, and the complex blend of fragrances and aromas are pleasant - not pungent or overpowering. The broth has an umami flavour that holds all the fragrances and aromas together. This is one of the best laksa broths that I have tasted. The laksa broth is highly drinkable without the unpleasantness of feeling bloated.

I spent some 10 to 15 minutes photographing the laksa, yet the bee hoon did not turn limp and soggy. The bee hoon still had some spring because Sam Kong takes the trouble to air dry their partially cooked bee hoon before blanching them with laksa broth just before serving. It is small details like this that set the better shops apart from the average.

The delicious tofu with fresh fish filling is made right there at the shop. Everything is fresh.

Just looking at the crispy bean curd skin makes me want to take a bite at it.

I was amazed by Sam Kong's handmade fish balls. Sam Kong makes their fish balls using fresh ikan parang everyday. I can't remember coming across a fish ball with so much fresh fish flavour and such tender yet chewy mouth feel. Next time at the shop, I shall definitely ask the boss to add extra fish balls 加料 to my laksa :))

I just can't get enough of Sam Kong's fish balls, so I bought a kilo to enjoy it at home.

Sam Kong sells their marvellous fish balls (frozen) at RM38 a kilo. I have tested them at home and found that they taste good.

Sam Kong's sambal chili was great too - fragrant and mildly spicy. But, Sam Kong's laksa broth is so good, I didn't need this sambal chili to boost it's flavour. So, I just ate the sambal chili on its own - so good!

Click on the photos below to read about Cathay Laksa and Lee Kee Laksa.

Sam Kong restaurant is along Jalan Ungku Mohsin and just below the Johor Bahru Kwangxi Association office.

Sam-Kong-三江-Restaurant-Kampung-Ungku-Mohsin-Johor-Bahru

Restaurant name: Sam Kong Restaurant 三江
Address: 8-H, Jalan Ungku Mohsin, Kampung Ungku Mohsin, Johor Bahru
Map: http://goo.gl/maps/N8BmU
GPS: 1.514005,103.740173
Hours: 11:00am to 11:00pm (Monday closed)
Non Halal

Date visited: 14 May 2013

Whenever I look for Singapore food, FoodieFC is one of the blogs I refer to. As FoodieFC occasionally visits Johor Bahru for food, I invited him to share his JB favourites with us, which he graciously accepted. Here is FoodieFC's guest post in Johor Kaki. Thank you, FoodieFC for sharing. Tony.

When I received Tony’s invitation to write a guest post on Johor Kaki blog, I agreed immediately! As a Singaporean, I am one of the many who would love to travel across the Causeway for food. As such opportunities do not come often, I always plan in advance what I want to eat in Johor Bahru (JB). Each time, I will make full use of the trip by eating 3 meals; Lunch, Tea and Dinner.

Through this post, I would share the "must order" dishes at two of my favourite eating places in JB. Both eateries are located less than 15 minutes drive away from the Causeway.

Teck Sing Restaurant 德星茶餐室 is located at Taman Sentosa along Jalan Sutera Satu, behind Plaza Sentosa shopping mall. The restaurant serves Chinese cuisine and is well-known for their Paper Wrapped Chicken.

Teck Sing's signature Paper Wrapped Chicken (RM18) consists of kampong chicken baked for several hours with herbs. The whiff of herbal aroma as the paper was being tore apart enticed us and heightened our eagerness to dig into it. The chicken was cooked till the meat was incredibly flavourful, succulent and tender.

The Drunken Prawn in Claypot (RM20) served in herbal broth is another must try at Teck Sing.

The drunken prawns were fresh and big. It was well worth the cholesterol, indulging in its delectable meat. The herbal broth deserves a mention too as it was packed with herbal flavor. Yummy!

Peanut-Soup-with-Chicken-Feet-Johor-Bahru

During our visit, the Soup of the Day was Peanuts with Chicken Feet Soup (RM5). The execution of this soup was perfect. The peanuts were soft and its flavours were well extracted into the soup. The chicken feet were soft and tender too. We did not regret ordering this as the soup was robust and nourishing. Full of collagen!

Another of my favourite eatery is San Low Seafood Restaurant 三楼海鲜园. Their San Low Fried Bee Hoon and Chilli Crabs are top notch. You would need to take a cab or drive over as San Low restaurant is located in a private residential estate in Taman Pelangi.

Look at that charred and caramelised outside!

The signature San Low Fried Bee Hoon (RM9) which looked ordinary, tasted extraordinary. The unique frying technique (i.e. press fry the bee hoon under high heat just before serving) resulted in a crispy exterior and moist interior. Although it was fried, it was not oily. Simple ingredients with excellent technique resulted in such a delicious bee hoon.

The two Chilli Crabs (1kg) cost RM98. The crabs though not big, were meaty and fresh. The meat easily separated from the shells and the chilli gravy was surprisingly good with the right balance of thickness, sweetness and spiciness. I personally thought that this was one of the best chilli crab gravy that I've had. We also ordered the Man Tou (buns) to polish off the gravy.

It was great savouring all these great food from JB! Can’t wait to explore more food in JB!

Restaurant name: Restaurant Teck Sing 德星
Address: 3 & 5, Jalan Sutera Satu, Taman Sentosa, Johor Bahru
Map: http://g.co/maps/hhhkw
GPS: 1.490356,103.767789
Hours: 11:00am to 10:00pm daily
Non Halal

Restaurant name: San Low Seafood 三楼海鲜
Address: Jalan Biru, Taman Pelangi, 80400 Johor Bahru
Map: http://g.co/maps/tzfjp
GPS: 1.472252,103.774795
Hours: Daily 4:30pm to 1:00am
Non Halal

Chicken Mandi (RM18) at Parsia Restaurant in Taman Universiti, Skudai, Johor

I love the Chicken Mandi at Parsia Restaurant. The grilled chicken is fragrant with the skin outside slightly crispy and the flesh inside still moist. The chicken is served on a bed of aromatic Basmati rice and eaten with savoury yogurt and tangy vegetable dips. I enjoyed the chicken mandi so much that I asked the boss, Amin, how this delicious dish is made.

Amin graciously invited me to return one early morning to watch how Parsia Restaurant's chicken mandi is made. The process is fascinating - just watching how the chicken mandi is made makes my mouth water.

Chicken-Mandi-Parsia-Restaurant-Arab-Iranian-Johor

Work starts at 10am with Chef Jahangir preparing the charcoal and the grill in Parsia Restaurant's large traditional Arabian oven. This special oven is the only one that I have seen in Johor, so far.

When the charcoal is red hot, Chef Jahangir puts the pieces of marinaded chicken into the oven to grill.

After grilling in the oven for about 20 minutes, Jahangir transfers the pieces of grilled chicken to large trays partially filled with sauce. Jahangir then sprinkles the grilled chicken with ground spices and herbs.

The chicken grilled golden brown coated with a thin layer of special herbs and spices, ready for baking.

The trays of chicken are wrapped in foil and put back into the oven for baking.

Chef Jahangir pushes the heavy 200 Kg iron cover over the oven.

The chicken is left to bake in the oven for 45 minutes.

The freshly baked chicken mandi is ready! Amin is a very hands on boss. Here, the friendly boss is explaining to me the process of making Parsia Restaurant's chicken mandi.

Amin showing off the freshly baked Chicken Mandi, one of the most popular dishes at Parsia Restaurant.

After all that complicated and tedious process, this is the delicious chicken mandi served at the table for RM18. Personally, I feel it is good value.

Besides the chicken mandi, Parsia Restaurant cooks many other dishes using their large charcoal oven. Here, a worker is cooking Parsia Restaurant's Basmati rice.

Parsia-Restaurant-Arab-Iranian-Taman-Universiti-Skudai-Johor

Parsia Restaurant serves several other delicious dishes such as their popular Iranian Lamb Mandi, kebabs, stews and other Arab and Iranian classics in a simple and clean environment.

Amin and I spoke about the Arab and Iranian favourite goat's head dishes - I am looking forward to coming back to Parsia Restaurant for that :))

Restaurant name: Parsia Restaurant
Address: 63-01, 64-01, Jalan Pendidikan 4, Taman Universiti, Skudai, Johor Bahru
Map: http://goo.gl/maps/dwA8d
GPS: 1.545076,103.629237
Hours: 11:00am to 11:00pm
Halal

Date visited: 18 Dec 2012, 16 May 2013

When I was at Chang Man to try out their Hong Kong dim sum, besides being impressed with their dim sum, I also enjoyed their chicken and char siew rice. Today, I went back to Chang Man 常满 again, specially for their chicken and char siew rice.

Chang Man included chicken and char siew in their menu to appeal to a wider customer base. Furthermore, Kok Weng, one of the partners is skillful in roast meats as he had worked in one of Kuala Lumpur's top roast meat restaurants for nearly 20 years.

As chicken and char siew rice is not the main business of Chang Man, the amount made each day is quite small - only five chickens and half a dozen strips of char siew.

Chang Man's staff goes to the wet market to buy the fresh chicken everyday.

We had this plate of mixed chicken and char siew. This set for two persons came with two bowls of rice and soup, and costed RM13.

The poached chicken was made with ordinary farm raised chicken. The thick flesh was tender, sweet and savoury.

Some parts were slightly rare as in the Cantonese style of poached chicken. I like this style and make it the same way at home - slightly rare, retaining more of the chicken's natural juices. I learnt how to make this style of poached chicken from my Hong Kong school mates when I was studying in Canada in the 1980s.

The char siew I had today had quite a bit of fat attached... but I didn't worry too much about it :P

The char siew was irresistibly tender, sweet and savoury.

The tender rice was fluffy and very lightly coated with fragrant oil. I didn't take a picture of the tasty soup.

The chili sauce was average - a blend of chili, garlic and ginger.

We also shared this RM6 chicken hor fun soup. The same succulent chicken was served in a savoury seafood broth with pleasant umami flavour. The hor fun rice noodles were average.

Give Chang Man's chicken and char siew a try if you are around the Nusa Bestari and Bukit Indah area.

Restaurant name: Chang Man 常满 Hong Kong Dim Sum Chicken Rice Hor Fun
Address: 24G, Jalan Bestari 5/2, Taman Nusa Bestari, Skudai, Johor Bahru
Map: http://goo.gl/maps/DfrpV
GPS: 1.481122,103.665189
Hours: 8:00am to 8:00pm (Closed on alternate Fridays)
Non Halal

Shahrzad Restaurant opened for business just a month ago along Jalan Dato Sulaiman in Taman Abad, Johor Bahru. Mohammad, the boss invited me to try out Shahrzad's authentic Iranian and Arabian food.

Shahrzad-Restaurant-Taman Abad-Johor-Bahru

The gracious lady boss, Marjan, sharing the fine points of Iranian food and culture with us. Both Mohammad and Marjan emphasised that they wanted to showcase Iranian hospitality through Shahrzad restaurant. Hence, visiting Shahrzad felt like visiting an Iranian home. In Iran, it is customary for the hosts pull out all stops to make sure that the guests feel at home and welcome. And, the best way to do so is to serve the best food.

Inside the Shahrzad, the decor is clean and simple. There is a comfortable air conditioned dining hall and a cosy, casual outdoors dining area.

But what fascinated me most was Shahrzad's private dining rooms. Shahrzad has two private rooms, that are set up like Arabian tents where hosts treat their guests with their best food. Mohammad and Marjan wanted to recreate this atmosphere in Johor Bahru. The walls and ceiling are draped with beautiful fabric personally sewn by Marjan. This is the non smoking private room.

This is the popular smoking room where guests enjoy authentic Iranian cuisine seated on comfortable cushions. Many guests enjoy shisha gatherings in this room.

Shahrzad-Restaurant-Taman-Abad-Johor-Bahru

In the kitchen, Chef Ahmad is the man behind all the authentic Persian cuisine at Shahrzad restaurant. Chef Ahmad hails from Iran and he has many years of experience working in 5-Star hotels in Dubai. Chef Ahmad was handpicked at the recommendation of Shiraz Restaurant, the top Persian restaurant in Singapore.

Mohammad gave me permission to visit the kitchen. I spotted these green chilies and the halved tomato. They looked so fresh, succulent and inviting, I couldn't resist snapping a picture of them :)

Naan-Johor-Bahru

We started our lunch with a traditional Iranian welcome dish - freshly baked flat bread (naan) with basil leaves, cheese and olives.

Hummus RM11

Hummus and bread - the classic Arab staple that reminds me of my own travels to the Middle East. Shahrzad's hummus is a blend of chickpea paste and imported sesame paste generously doused with olive oil.

Shirazi Salad RM8

Next, we had Shirazi Salad which is a colourful mix of crunchy chopped cucumbers, tomatoes, onions and herbs tossed in a tangy and sweet sauce. Very refreshing and seems to appeal especially to ladies :)

Mushroom soup RM9

Shahrzad's rich mushroom soup is made from fresh vegetables, herbs and butter.

The skewered chicken, lamb and tomatoes on the charcoal grill. The marinaded meats toasting over slow fire from white hot charcoal letting off puffs of aromatic greasy fumes.

Shandiz Kebab RM58

Shandiz is a small town in northeastern Iran renown for their lamb kebab. Shahrzad restaurant uses prime cut imported Australian lamb to recreate this dish in Johor Bahru, hence the premium pricing. The char grilled meat was tender, juicy and savoury. The fats were creamy and smokey. Chewing the meat and fats together releases that pleasant flavour that lamb lovers love. I also love those juicy grilled tomatoes and chilies :)

The chicken saffron kebab at RM29.

The chunks of chicken leg were fragrant, tender and savoury. The chunks of meat were juicy as they were made with chicken leg and skilfully grilled by Chef Ahmad.

All of Shahrzad's kebabs are served with a generous portion of top quality Basmati rice. The rice is fluffy and not starchy. The rice is flavoured with aromatic saffron and special ingredients that give it satisfying body.

Shahrzad restaurant is conveniently located near major hotels like New York Hotel, KSL Resort and Hotel Grand Paragon. Shahrzad is just 15 minutes drive from downtown Johor Bahru or JB CIQ.

If you want to experience authentic Persian cuisine in Johor Bahru, Shahrzad restaurant is the place.

Restaurant name: Shahrzad Restaurant
Address: 94, Jalan Dato Sulaiman, Taman Abad, Johor Bahru
Map: http://goo.gl/maps/igU6S
GPS: 1.481487,103.757157
Hours: 11:45am to 3:00pm and 5:30pm to 11:45pm (Closed on Monday)
Halal

Date visited: 22 May 2013

Nan-Bei-Restoran-南北-Taman-Gaya-Johor-Bahru

Allan from Nan Bei 南北 restaurant messaged me inviting me to drop by his parents' shop to try their Hainanese mutton soup which they had just added to their menu. I was excited to try Nan Bei's Chinese style mutton soup as I love this dish that is rarely found in restaurants in Johor. I was also keen to enjoy Nan Bei's Tung Po Rou which I blogged about earlier this year.

I dropped by with blogging kaki Semi Han, creator of Bonding Tool, one of my favourite food blogs. Semi's good friend Tyng also joined us.

Allan and his parents whom I have met earlier this year received us warmly. We had an impromptu party and got a chance to try most of the food served at Nan Bei 南北 restaurant.

Semi is a very serious food blogger and Tyng a very supportive friend.

Semi is very meticulous and I learnt a lot about food photography from her today. We even roped in Allan to help in the food photography.

Chinese-Hainanese-Mutton-Soup-Johor-Bahru

Hainanese Mutton Soup RM15

This is Nan Bei's Hainanese mutton soup. The soup is mildly herbal and it did well to balance the characteristic gaminess of mutton. Following the Hainanese tradition, black woodear fungus and fried beancurd sheets are used in the soup. The chunks of white radish added sweetness to the broth while soaking up the flavours. The crunchy chunks of radish are coveted pieces in the pot as it is loaded with flavours.

The mutton was tender with smokey fatty streaks and only had mild hints of that distinct mutton flavour. We all liked Nan Bei's Hainanese mutton soup. For me, I liked it that the tastes and flavours of Nan Bei's mutton soup are mild with nothing overpowering.

Nappa-Cabbage-with-Roast-Pork-Johor-Bahru

Cabbage with Roast Pork in Claypot RM10

Cabbage-with-Roast-Pork-Claypot-Johor-Bahru

The Nappa Cabbage with Roast Pork in Claypot is another new dish at Nan Bei restoran. The soup is a tasty blend of savouriness from the roast pork and the refreshing sweetness from the fresh cabbage. I love the juicy cabbage as it sponged up the delicious soup and had a tender yet crunchy mouth feel. The Cabbage with Roast Pork won the hearts of the ladies through their stomachs.

We like the Tung Po Rou 东坡肉 or braised belly pork. Those layers of fat are to be enjoyed either fearlessly or recklessly. Today, the fatty layers weren't as thick as that during my previous visit, which would make this dish appealing to more health conscious people.

For me, I prefer my Tung Po Rou to have a thicker layer of savoury, sweet giggly fat since I indulge in this treat only once in a while.

Braised-Pig-Trotters-Ginger-Vinegar-猪脚姜醋-Johor-Bahru

Pig Trotters with Ginger and Vinegar RM7

The braised pig trotters with ginger and vinegar 猪脚姜醋 was quite mild, so it would appeal to more people. I haven't eaten this dish for a long time and I always had the home made version which is more robust and more herbal.

All of Nan Bei's dishes are eaten with boiled rice. Semi and Tyng both finished their bowls of rice, which is pretty unusual these days especially for calorie watching ladies. When I commented about them finishing the rice, they mumbled something intelligible through their food but their expressions said that Nan Bei's dishes hit all the right notes with them.

Nan Bei restoran is a simple, basic shop serving delicious food at reasonable prices - definitely worth a visit.

Restaurant name: Nan Bei Restoran 南北
Address: 68, Jalan Gaya 1, Taman Gaya
Map: http://goo.gl/maps/sfGrT
GPS: 1.563158,103.800834
Hours: 10:00am to 6:00pm (Closed on Sunday)
Non Halal

Date visited: 16 Jan 2013, 21 May 2013

I had a sachet of A1 Soup Spices tucked away in a kitchen drawer, given to me by Jonathan during my visit to A.K. Koh Enterprise, the makers of A1 products. I had told myself that I would make Bak Kut Teh with it, one day. So, since today is a chilly and rainy day, and I wanted to stay indoors, I decided that today is the right day for homemade Bak Kut Teh.

This is the A1 Soup Spices sachet. A1 Soup Spices is certified Halal and is equally suitable for making herbal soup with chicken.

Tearing open the sachet, a whiff of herbal fragrance escaped through the slit. It smelled like perfume to those who like herbs and was actually quite seductive :) The powdered herbs were held in sachets just like tea bags.

For this post, I followed the instructions on the back of the sachet to the letter. I added soya sauce and oyster sauce as instructed, hence the soup looked like tea. I did not add any MSG. After bringing the water and sachets of spices to boil, the meat was cooked for 30 minutes in medium heat. The aroma from the boiling herbal brew filled the kitchen and quickly spread to the whole house.

The homemade Bak Kut Teh garnished with a little spring onion - ready to serve. These pre-packed soup spices really simplify life a lot.

Homemade-Bak-Kut-Teh-A1-Soup-Spices

I like my ribs with a little fat attached. Made with fresh pork ribs, the meat was tender and can be stripped off the bone very easily.

The soup was quite good though it was nothing like Sze Hwa or Ah Soon. Still, I am quite happy with the results and how simple it is to make this classic comfort dish even for people who have no cooking experience - I am thinking of Malaysian/ Singaporean students overseas. These pre-packed herbs can really be a life saver :)

I am confident that with a little tweaking I can bring the taste closer to the big name Bak Kut Teh shops :) Adding mushrooms and peppercorns would help. The next time I try this, I will skip the soya sauce and oyster sauce, and make the Singaporean style peppery version.

(Note: I have not affiliation with A.K. Koh Enterprise and did not recieve any fee for this post or any post in Johor Kaki blog.)

One of the greatest joys of food hunting for Johor Kaki blog is to stumble upon unique dishes that I would have otherwise never have a chance to try. Today, I want to share with you, Dizi - a unique traditional Iranian staple available at Parsia Restaurant in Taman Universiti in Skudai, Johor.

Dizi also known as Ābgusht (Persian: آبگوشت‎) which literally means "water meat", is a traditional Persian/ Mesopotamian mutton stew eaten with flat bread (naan). Dizi is served at Parsia Restaurant at RM12.

Amin, the boss of Parsia Restaurant, told me that this dish is commonly called Dizi, which means "stone" because it is traditionally made and served in crocks made of hollowed out rocks.

Nowadays, Dizi is served in much simpler aluminium pot, and pestle and mortar set.

Dizi stew is made with mutton, chickpeas, kidney beans, onions, garlic, potatoes, tomatoes, turmeric, and spices. The streaky meat and vegetable ingredients are cooked together for hours until it becomes an oily stew.

Amin showed me how Dizi is enjoyed. Amin demonstrated how the broth is strained from the meat and vegetables. The broth is drained into the aluminium saucer using the cap as the strainer.

Dizi is then eaten by dunking pieces of the freshly baked flat bread in the rich sweet and savoury broth.

The tender meat and vegetable solids are then mashed in the small aluminium container using the aluminium pestle. The meat and vegetable are pressed into a paste.

The meat and vegetable paste is spread on a piece of Iranian flat bread before eating. I found Dizi a delicious and interesting dish.

The freshly baked flat bread at Parsia Restaurant is one the best that I have tasted so far.

The flat bread is freshly made right there at the restaurant.

The flat bread is baked using a clay oven or tandoor.

Dizi is a delicious traditional high calorie, high cholesterol staple to provide the needed energy for the heavy physical activity in the Iranian crop fields.

Give it a try. It's delicious and a fascinating Iranian dish.

Parsia-Restaurant-Taman-Universiti-Johor

Restaurant name: Parsia Restaurant
Address: 63-01, 64-01, Jalan Pendidikan 4, Taman Universiti, Skudai, Johor Bahru
Map: http://goo.gl/maps/dwA8d
GPS: 1.545076,103.629237
Hours: 11:00am to 11:00pm
Halal

Dates visited: 16 Dec 2012, 16 May 2013

This is my second visit to Grill Bar Steakhouse in Taman Pelangi. Gary, the boss, has a gathering for family and friends to celebrate his sister-in-law's birthday and I am honoured that he invited me to join in. I am also glad to visit Grill Bar Steakhouse again because during my last visit, I missed the chance to chat with Gary and to photograph him in action.

Grill-Bar-Steakhouse-Taman-Pelangi-Johor-Bahru

Grill Bar Steakhouse was full house during our visit (it was a Sunday lunch). Grill Bar Steakhouse is so popular and is the favourite of so many that I was surprised to learn that it will only be its third anniversary this coming July :)

Gary was going to present this surprise dessert to a regular customer who has become a friend.

But after meeting Gary and his wife Eva, it is not hard to understand the success of Grill Bar Steakhouse. Grill Bar Steakhouse is brimming with energy and passion for good American style food. Customers also enjoy the warm service of the attentive Grill Bar Steakhouse folks.

I noticed that Gary is very customer and service focused. Gary enjoys mingling and interacting with customers. Whenever he has the time, he will "sneak out" from his kitchen and chat with customers. Here Gary was helping to cut our steak.

Where did that passion for good food come from? Well, making and serving good food is literary in Gary's blood. You see, Gary's father and grandfather were the owners of the legendary Ah Yong Nasi Padang in old town Johor Bahru. To their fans, Ah Yong Nasi Padang defines good food in Johor Bahru during its days.

How did Gary jump from nasi padang warung to American grill and steakhouse? Gary's first job about 15 years ago was with the restaurant at the American Club in Singapore and then he moved on to Morton's Steakhouse Singapore, and other grill houses. Over 2 years ago, Gary suddenly decided to start his own grill bar, and since then, it was no turning back :)

Here's all the good stuff we had during our visit :)

Our first dish was an appetiser which Gary calls his "Well Dressed Sloppy Joe". Well this appetiser is certainly no sloth in taste. The crispy, crunchy oven dried toast is eaten with Ozzy's rich beefy chili dip. (Ozzy is Gary's nickname. I forgot to ask him how that came about :P )

Mushroom-Soup-Johor-Bahru

Wild Mushroom Soup RM14

The "Sloppy Joe" was followed by another appetiser, the "Wild Mushroom Soup". Made with fresh chopped mushrooms with a touch of truffle oil luxury, this mushroom soup is creamy, wholesome goodness.

Manhattan Seafood Soup RM14 per serving

There were 9 of us in the party, so we had room to try another appetiser. This time the Manhattan Seafood Soup. Slipper lobsters and calamari cooked in tomato soup - full bodied, savoury and sweet with a touch of tangy.

USA Sea Scallop with Spaghetti RM22

My share of the USA Sea Scallop wrapped with turkey bacon served with a mouthful of spaghetti. I love this spaghetti cooked with lobster bisque gravy - that umami flavour from the lobster is especially addictive.

Hardcore Solo Jerk Cheese Burger RM39

Gary calls this his "Hardcore Solo Jerk Cheese Burger". I took only a small bite of the patty to taste as I am not a big burger fan. The patty was chunky, beefy, juicy and wholesome. That deep fried chicken sausage perched on top looked like the crowning glory of this burger. I enjoyed the small bite that I took of this bouncy meaty sausage. The younger folks at the party were raving about this burger but I didn't pay enough attention to recall their exact words (sorry :P ). I was busy composing my photos :P This happens also to be my first outing with my new camera and the dim lighting was a challenge :)

Leather Jacket Short Ribs RM55

I am crazy about any kind of braised meats, so this huge "Leather Jacket Short Ribs" really got me excited. Gary slow braised this chunky short beef rib in low heat for over 10 hours before serving. Pardon the overused cliche "melt in your mouth" but this short rib was super tender and the fatty and gelatinous parts literally melted into savoury jelly. Good braised meat melts my heart, again.

Prime Filet Mignon RM50 (5 Oz)

Another tender steak, this Prime Filet Mignon had a slight savoury crust and the inside was thick and moist with that nice beefy flavour.

After all that scrumptious meal, it was time for dessert.

We were all really stuffed and Gary wanted us to try this Danish Waffle.

Stuffed as we were, some dainty ladies in the party asked for this Chocolate Lava Cake - "Must Have" they say. I was a little hesitant but have to admit that they were right :P Sweet and slightly bitter, warm and cold, soft and crusty - Grill Bar Steakhouse's chocolate lava cake is an interesting blend of flavours, mouth feel and temperatures. No wonder it is so irresistible.

Grill Bar Steakhouse serves many different interesting hot and cold drinks as well as beer. For today, I just have ice water to cut back on cream and sugar. This was one of the pretty drinks ordered by one of ladies :)

I am always happy to be back at Grill Bar Steakhouse. Great passionate folks, delicious food, lovely ambiance.

Taroko-Teppanyaki-Grill-Sutera-Mall-Johor-Bahru

I always liked teppanyaki because I love to watch chefs in action. The sometimes random, sometimes rhythmic clanging, clinking and clapping of the teppanyaki trowel sound like music to my ears.

Today, I had the opportunity to watch the chefs in action when Thomas invited me to visit his newly opened Taroko Teppanyaki Grill. Thomas is an old hand in teppanyaki cooking. Actually, Thomas has many years of experience in operating teppanyaki grills as he used to run the popular teppanyaki stall in City Square Mall food court in downtown Johor Bahru.

Taroko-Teppanyaki-Sutera-Mall-Johor-Bahru

I wasted no time in making my way to the front row seat to watch the action at the griddle. These inviting prawns were sizzling on the griddle, glowing like red hot charcoal.

Taroko Teppanyaki customers can choose to sit inside the aircon comfort of Bangkok Village Thai food restaurant which also belongs to the same boss i.e. Thomas. In fact, the Thai dishes like Tom Yam from Bangkok Village go along well with the teppanyaki dishes.

Our first order was Taroko Teppanyaki's popular Seafood Fried Rice. The chef mixing and tossing the rice and seafood in the hot griddle while we watched.

Teppanyaki-Seafood-Fried-Rice-Johor-Bahru

I like this Seafood Fried Rice (RM7.90). The savoury rice was fluffy, not overly greasy, and the shrimps and squid were nicely done too. There were fried eggs and also crunchy chopped long beans in the rice.

We also had this Mixed Seafood Set at RM35.90 which is a combination of large and thick USA scallops, prawns and cod fish fillet.

Close up of the succulent prawns in the Mixed Seafood Set.

We had a serving of Australian Wagyu beef which the chef expertly cuts up into bite sized cubes at dazzling speed on the griddle.

I like to sit at the al fresco area near the griddle because you never know when you will be entertained by spectacular fireworks. Here the chef doused the Wagyu beef with whisky and then torched it in a spectacular plume.

Our freshly cooked Australian Wagyu (200 grams) at RM88.90.

Wagyu beef comes with smokey fat which can be eaten guilt free as it is high in artery friendly omega oils - according to health experts, no kidding :))

Tender and juicy Wagyu beef, no marinade, great beefy flavour on it's own.

Taroko Teppanyaki Grill offers a wide range of teppanyaki dishes. Teppanyaki fans, check it out :)

Taroko Teppanyaki Grill is just beside Bangkok Village.

Restaurant name: Taroko Teppanyaki Grill
Address: 99, Jalan Sutera Tanjung 8/2, Taman Sutera Utama. Skudai
Map: http://goo.gl/maps/F3MvO
GPS: 1.515040,103.667732
Hours: 12:00noon to 11:00pm
No pork, no lard, no Halal Cert

Date visited: 29 May 2013

I heard a lot about a popular kampung chicken rice stall in Taman Sri Tebrau and finally tracked down Ah Lee Kampung Chicken Rice 亚李菜园鸡饭 today.

Ah-Lee-Kampung-Chicken-Rice-亚李菜园鸡饭-Taman-Sri-Tebrau-Johor-Bahru

The key man at the stall is Ah Fei who does all the cutting and cooking.

Ah Fei worked at his dad's chicken rice stall when he was a boy and he worked at a chicken rice stall in Jurong (Block 505), Singapore for many years before returning to Johor Bahru. This stall is named after his partner, Ah Lee 亚李.

I asked for a drumstick so my chicken rice set came to RM7.50. The "normal" chicken set costs RM6.50.

The drumstick was longer and more slender compared to the usual farm chicken or "meat chicken 肉鸡 " as it is known here. The meat was neatly cut and nicely presented.

Kampung-Chicken-Rice-菜园鸡饭-Taman-Sri Tebrau-Johor-Bahru

The thigh meat was tender, juicy and very slightly stringier that "meat chicken". The meat has streaks of smooth gelatinous jelly in between which I love. The smooth chicken meat had a pleasant, lightly savoury flavour. I didn't pay much attention to the sauce as I wanted to taste the kampung chicken's natural flavours.

Kampung-Chicken-Rice-亚李菜园鸡饭-Taman-Sri-Tebrau-Johor-Bahru

Caught a pic of another customer's order. Ah Fei obviously takes pride in presenting his food - no topsy turvy random heap of scattered bones and chicken pieces here and there.

Ah Fei told me that his stall uses good quality Thai fragrant rice to cook their chicken rice. Ah Lee's chicken rice is indeed fragrant and the loose, tender grains were lightly coated with chicken fat.

Ah-Lee-Kampung-Chicken-Rice-菜园鸡饭-Johor-Bahru

This soup may look clear and ordinary but it has body and is savoury and flavourful. It was one of those soups that I will ask for seconds, which I actually did ;)

The chicken rice was served with ground chili and ginger. I just did a dip test - both were fresh and complemented the chicken well. I didn't use the chili or ginger much as I wanted to savour the natural flavour of the kampung chicken.

If you are looking for kampung chicken rice, give Ah Lee Kampung Chicken Rice 亚李菜园鸡饭 a try.

Restaurant name: Ah Lee Kampung Chicken Rice 亚李菜园鸡饭
Address: Junction of Jalan Badik and Jalan Badik 1, Taman Sri Tebrau, Johor Bahru
Map: http://goo.gl/maps/WTb4d
GPS: 1.486227,103.768959
Hours: 4:00pm to 12:00 midnight
Non Halal

Date visited: 27 May 2013

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