nice homey noodle with minimal msg taste. My fish paste with thick meehoon noodle, around RM10.50. Yum! Must try~
Address: Go Noodle,
Publika shopping mall, somewhere in outer court area of the mall, near Plan B restaurant
Post in other blog:
so many flavours
We had the 2 scoop ice cream with waffle, ask for an empty plate and…. now 2 plates of dessert, RM21.50 including tax
I had valrhona ice cream while good is no surprise there, on the other hand the durian ice cream is really nice
Address: Inside Scoop, also have branch in Jalan SS 22/19, Damansara Jaya, PJ & Taman Segar, Cheras
No. 9, Jalan Telawi 3, Bangsar Baru, 59100 Kuala Lumpur
Opening hours: Mon-Thu, Sun, 12.30pm-11pm; Fri-Sat, 12.30pm-12.30am
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A revisit, previous visit in 2011, to eat the curry mee
RM6.50, yummy though wishing there is more cockles
Wanted to try yam cake in Millenium Eighty Six <mentioned in blog: Eat what, Eat where?> just walking distance away from O&S coffee shop, but the yam cake sold by an old lady is only available on Sunday ):
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Tuaa Mark Pan mee
My big portion of pinched-style pan mee, RM6.50, the noodle is very smooth, as it is rolled then torn, rather than “pinched from scratch”. The soup though is very nice, don’t feel thirsty after drinking it, plus point for having mushroom and limau. Yum~~
Tried locating this shop in Jalan Jinjang Aman 3 as mentioned in other website, but it is not on that road! In fact it is located in a small road next to Jalan Jinjang Utama. Best way to go there is that this shop is located just few shops away from Public bank, along this row of shop is also RHB bank
Overall, worth a try, a good pan mee nonetheless.
Address: Ttua Mark
Jalan Jinjang Utama, Jinjang Utara, KL
Open: 7.30am to 5pm. Closed on Mondays.
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– Makes 5 to 6 big cups of soy drink, not a lot actually
300g dried soy bean, soak in water for at least 6 hours room temperature or overnight in fridge
1.7kg – 2.5kg water
sugar to taste, preferably cane sugar
pandan leaf
optional: ginger slices
1. Blend the soaked soy bean in small batches with just enough water that the blender could fully blend the soy bean, squeeze out all the liquid using muslin cloth.
2. I normally re-blend the squeezed blended soy bean for 3 times till the blended mixture looks liquidy and less opaque, meaning most soy flavor has been extracted. In this re-blending way, i don’t need to squeeze each batch too hard 😛
* Sometimes in the last blending, i blend the ginger & pandan together with the soy for more ginger & pandan taste
2. Cook with pandan leaf, ginger slices and sugar till a lot of foam surface, meaning it is fully boiled. Careful are it won’t boil like normal water do, basically sign of it boiling is a thick layer of soy foam rising and rising, and before you know it, it overflows… the foam will be a lot, refer below picture…
Yum, full of thick soy flavor, a notch up above those bought outside, especially nice when served chilled
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