Laziz is a Middle Eastern Food restaurant situated in Solaris, Mont Kiara, diagonally across from Cold Storage supermart.

Middle Eastern food is among my favorite cuisine as it looks and feels healthy, with plenty of vege, not oily etc. I was given a complementary meal by Akram of Laziz.

Left: dining area

Right: looking towards kitchen

Laziz Mazza, RM35, clockwise from top right: Fetush salad, Baba Ghanoosh, Arabic Salad, and Humos.Middle is Wara Ainab(grape leave stuffed with rice and onion), to be served with pita Bread

Fetosh is a salad mixture with romaine lettuce, tomatoes, white radish, zuchini tossed with lemony dressing and crispy bread. Baba Ghanosh is mashed grilled eggplant with olive oil. Arabic salad finely chopped salad mixture topped by sumac-middle eastern flower herb.

Love the hummus, not so fond of baba ghanosh and wara einab which taste of olive to me, the salads are both refreshing.

Laziz Mix Grill, RM38, a very filling dish, good enough for 2 person. Comes with 2 lamb shish kebab, 2 lamb chop, cubes of shish tawook(chicken cubes) and Lamb Cubes. Yummy~ Garlic sauce at the side feels a bit too oily to me though.

Left: Soup menu

Right: Salad menu

Left: Appetizers menu

Right: Main course menu

Left: Seafood and BBQ menu

Right: BBQ, pasta and sandwich menu

Left: Side Orders and Dessert menu

Right: Beverage, juices

Herbal drink, tea and coffee menu

Overall, i find the  food here are reasonably priced and flavorful.

Address: Laziz Sdn Bhd

No. 18, 18-1, Off Jalan Duta Kiara,

50480 Kuala Lumpur

Business Hour: 11:00am – 11:pm (you can dine anytime in this period)

Tel: 03-6203 6607 (delivery service available from 12pm – 10pm)

Fax: 03-6203 6607

Website: Laziz Middle Eastern Restaurant

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Lif3 Exposed – vialentino

Food Point of Interest

Go M2 J2

.:My Stories:. (in Malay)

Went to unique seafood 23 in Petaling Jaya for bf ‘s dad birthday. Fish tanks right in the restaurant, diners can choose the seafood and have it served freshly cooked, quite an experience.

france turbot fish, RM228 per kg; Indonesia Big Meat Crab, RM68/kg

Alaskan Spider Crab, RM238/kg; Canada Oyster, RM9(cooked)/RM8(raw)

plenty of geoduck in the restaurant, RM200 over per kg

this plate of geoduck sashimi cost RM280!!! You can have it swished inside a hot herbal soup, or eat it raw with wasabi

Left: Garlic clam, very nice, cooked just enough, not chewy

Right: Abalone, tasty

Left: Alaskan golden crab(i think), although big, the meat is very floury, still prefer local crab.

Right: Unique seafood have branches in Jalan Kemajuan(PJ), Kayu Ara(PJ), Cheras, Jalan Genting Klang(KL) and Ipoh

Address: Unique Seafood 23

Lot 98-3, Jalan Kemajuan,

Section 13,

46200, Petaling Jaya

Telephone: 03-7960 2088, 7960 2066

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Owen Seafood Restaurant

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Self-Excited.com

Alimento

siewsky

Selina Wing

thule food quest

Sally’s Corner

Haiwaian Pizza, RM29, homey with freshly cut pineapple, quite nice although slightly more expensive

Two soup in a bowl, we had split pea to the left, and tortilla soup to the right. Taste really healthy, tortilla soup taste better, RM16. You can opt for “single flavor” soup for RM15, or mixed  like above for RM16. 3 Choice of soup available: Sedona Tortilla Soup, Potato Leek Soup and Dakota Smashes Pea & Barley Soup

Appetiser, soup, salad and pizza menu

thin crust pizza menu

Left: California Pizza membership card, cost RM30, but you get RM20 dinner voucher + RM10 lunch voucher free, so you could say the membership card is free. Plus, you are entitled 1 free  pizza on your birthday month (any pizza on the menu)

Right: Terms and condition of membership card, basically the more you visits, the higher your discount (10 to 20% discount)

Address: California Pizza Kitchen, (only 1 branch in Malaysia)

Lot 140, Level 1, Suria KLCC,

50088, Kuala Lumpur

Price: 5% government, 10% Servica Charge

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Jason Mumbles

caffe corner

baobao

Yummy Food We Love

Nong & Jimmy situated in Ampang. Spicy sourish chili sauce to the left, and sweet peanut dipping sauce to the right.

Their fried rice is quite nice, taste pepperish, with lots of fresh prawn underneath, only RM5

Barbequed prawn, although taste delicious is quite oily, very fresh.

BBQ squid, perfectly grilled

Star of the restaurant, also my favourite, BBQ crab without any seasoning and oil, maybe just a bit of salt, very nice. Above is about 1.3kg, they selling 1kg for RM40.

very delicious thai food, worth a revisit.

Address: Nong & Jimmy Thai BBQ Seafood

Lot 27363, Jalan Cahaya 1,

Taman Cahaya,

Ampang,

Selangor.

Telephone: 03-4251 1807 or 019-261 1345 or 012-273 8069

Business hour: 6pm till 11pm, closed on Monday

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Meals I had

YUMMY YUMMY MEALS

kelly1979 (in chinese)

HarKau SiewMai

Went for Rohani Jelani’s class using a gift voucher given by friend, macaron have always fascinates me and it is THE dessert that i wish i could make and it is also the one recipe which i will not want to venture in on my own, it just looks so impeccably fine and delicate. Heard of the famous macaron from France’s Pierre Herme’s store and upscaled bakery store in Paris called Lauduree, finally putting my hands on macaron making. Before this day, i only had macaron once, i think bought from Delicious in 1 Utama, and have never thought of making them because it just seems to far out of my league. With the experienced and cool chef like Rohani, i managed to make one batch successfully, smooth top, and with “foot”

Above is kitchen in Bayan Indah

dining hall next to kitchen

another view of dining hall

left: pathway

right: fish pond

Rohani let us eat macaron before we even made them, these above she made previous day. They are coffee and green tea(foreground); plain and orange(background)

ingredients needed for making macaron are all weight exactly and layed out for us.

Left: fold in the almond+icing sugar into beaten egg white.

Right: put into piping bag

I made pistachio flavor macaron with ginger buttercream

Left: almond meal + grounded pistachio mixed with beaten egg white

Right: into piping bag

My tray of piped pistachio macaron

coffee macaron made by others

Left: boiling sugar syrup

Right: sugar syrup boiling hard

Left: egg yolk for making buttercream

Right: pour boiling sugar syrup in a slow and steady stream

Finished basic butter cream, there is loads of butter going into this, it doesn’t taste like butter however, just taste deliciously creamy and nice, I didn’t even know i had down 4 macarons with loads of butter in it during tasting time… hahaha, they are just delicious, maybe a little too sweet, however this is how macaron suppose to be: sweet and very colorful, the sweetness can’t be help as it need sugar to hold its structure… making macaron is like science, everything must be exact and precise.

Left: My tray all baked within 14 minutes

Right: all easy lifted up from baking sheet, they don’t stick 🙂

Closed up, the have nice foot, perhaps next time should have thicker ones and have higher “feet”… hehe…

Basic butter cream, mix the minced ginger into it

Finished product: ginger buttercream filled pistachio macaron, so pretty!

Some other people making coffee macaron with luscious vanilla buttercream, with speckles of real vanilla beans

Cute as a button rose water flavor macaron filled with lychee buttercream and chocolate ones filled with orange buttercream

Left: my take home pack

Right: yummy nyonya styled fish with nasi dagang provided for us 🙂

Macaron is not an easy thing to make, it is more than meet the eye recipe, and weighing each ingredients accurately, most importantly the techniques which is best learnt thru hands on experience.

Some references on making macaron:

Not Derby Pie

David Lebovitz

La Tartine Gourmande

Veronica’s Test Kitchen experiment on macaron and caramel fleur de sel macaron at Kitchen Musings

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what’s up with J?

Babe in the City – KL

KLue magazine

Izreen’s Incidental Issues

Address: Lot3343, Kg Palimbayan Indah, Sungai Penchala (near TTDI/Damansara Perdana etc)

Website: Rohani Jelani