A Taste Boutique, Red Velvet Cake and Recipe

A break from all things savoury, I thought to introduce to you a new cupcake-tery in town. Ok, not literally “in town”, for the outlet is located in Putra Heights, Subang (* yeah..can visualise all of you going.. “where???” *), but fret-not, they have got a website, (with a map!) a blog, a stall in Subang Parade every weekend, on the 1st floor selling their delectable creations. Even better, they do deliveries as well, with certain terms and conditions, of course.

Pictured above is their signature, the Velvet Cake, with the drool+mention-worthy smoothest cream cheese layers ever, unlike the gummy or sugary plaster, thick sticky type commonly encountered.

Served slightly warm, the taste was somewhat complex, for it was my virginal experience with the red velvet. The moist, velvety-red sponge layers was rich, and slightly dense in composition, with very strong buttery aroma.
The layers were in harmony with the alluringly rich fluff of soft cream-cheese, made from imported cheese and mixed in-house. Mr Filen, the Manager proudly pro-claimed that they have the best cream cheese frosting, of which moi here sees no reason to dispute.

After much research in the internet, I realized Red Velvet Cakes are indeed rich, for one of its main ingredient is buttermilk, which explains the luxuriant flavour. When queried about the beetroot/colouring or whether cocoa was added, Mr Filen merely shared that it is a blend of their secret recipe.
It was difficult for me to pin-point on whether cocoa was added, as the taste was very subtle. My guess? I would say there was.

Overall, I liked the fact that their cakes and cupcakes was not too sweet, striking a very good balance between richness and taste.

I was reminded too, of the Get Cheesy Workshop featured by thestar & also by one of my favourite mag Flavours, by Catherine Lau a few months back. That was the first time I have heard of this cake.
One of the recipes she shared was the Red Velvet Cheesecake. (No, I didn’t managed to attend the workshop, was unavailable on both weekends..*regret* )

For those whose curiosity is piqued and would like to attempt this, below is the recipe shared by Catherine Lau. Don’t thank me; just save a piece for me when you bake it and I’ll be there to collect!!! ;p

RedVelvet Cheesecake by Catherine Lau

Beetroot sponge

* 335g superfine cake flour (also known as high-ratio or low-protein flour)
* 40g cocoa powder
* 2 teaspoons baking powder
* 1 1/4 teaspoons fine salt
* 4 Grade A eggs
* 200g caster sugar
* 335ml vegetable oil, warmed
* 2 teaspoons vanilla flavouring
* 120ml beetroot juice from 1 large beetroot mixed with
* 2 teaspoons bright red colouring (optional)
* 250ml buttermilk (or 230ml milk mixed with 20ml lemon juice, left to stand

for 10 minutes)
* 1 teaspoon bicarbonate of soda
* 2 1/2 teaspoons white vinegar

Cream cheese filling

* 450ml whipping cream, chilled
* 40g icing sugar
* 500g cream cheese at room temperature, chopped
* 90g icing sugar
* 1 teaspoon vanilla flavouring
* 45ml water mixed with 7g gelatine powder (or 10g for a firmer filling),

dissolved in a double boiler for 10 minutes
* 2 tablespoons Irish cream or Jamaican dark rum cocoa powder, for dusting

Preheat oven to 180°C. Grease, line with parchment, and grease again 3 round 25×2.5cm (10”x1”) cake pans.
To prepare beetroot sponge: Sift the flour, cocoa powder, baking powder and salt together. Whisk the eggs and sugar with an electric mixer until the mixture is thick and creamy, slowly adding the warm oil, vanilla and beetroot juice. Add the flour mixture and mix on low speed, alternating with the buttermilk or milk-and-lemon juice mixture in three batches. Scrape the sides of the bowl during mixing so that mixture is well-combined.

Mix bicarbonate of soda and vinegar in a small bowl, then add to the mixture with the mixer on low speed for 1 minute. Divide the cake mixture evenly among the baking pans and place in the oven. Reduce the temperature to 160°C and bake for 15 minutes until cooked. Remove from the oven and allow to cool in the pans for 20 minutes; remove and cool cakes completely. Slice the top crust off to level (if necessary), and trim about 1cm around the edge (so that it will leave a gap round the pan when assembled into the 25x8cm or 10×3” pan).
To prepare cream cheese filling: Whisk the whipping cream and icing sugar in an electric mixer until soft peaks form. Place in a bowl, cover and refrigerate.

Beat cream cheese on medium speed until light and creamy. Add icing sugar and vanilla and beat until combined. Add the gelatine mixture, then fold in the whipped cream and the Irish cream or rum. Divide into three equal portions.

To assemble cake:
Place a cake layer in a 25x8cm or 10×3” pan and spread 1 portion of the cheese mixture over it evenly, and down the sides. Place a second layer of sponge on top and spread another portion of cheese mixture on the top and down the sides.

Repeat with the third layer of sponge, spreading the remaining cheese mixture over the cake evenly and down the side using a spatula. Cover and refrigerate overnight.

Remove cake from the refrigerator and set aside for about 10 minutes before loosening the pan; remove pan.

Dust cake with cocoa powder. Cut and serve.

For orders from the atasteboutique, contact:

Tel: 603 – 5192 0577
Email: mail [a] atasteboutique.com / atasteboutique [a] gmail.com

Address:
A Taste Boutique Sdn Bhd
22, Jln Putra Markota 7/4b, Sect 7
Putra Heights 47650 Subang Jaya
Selangor, Malaysia

More salivating inducing PICS & review of their cupcakes and other creations coming up later this week..

Some excerpts I got from my online research to share with you guys..

A Red velvet cake is a type of rich and sweet cake, with a distinctive dark red to bright red or red-brown color. Common ingredients include buttermilk, butter, flour, cocoa powder, and often either beets, or red food coloring. It is most popular in the Southern United States, though known in other regions. The most typical frosting for a red velvet cake is a butter roux icing also known as a cooked flour frosting. Cream cheese buttercream frostings are also popular.

Traditionalists believe that red velvet cakes must contain cocoa, although recipes are available that do not contain any chocolate flavoring.
The best were moist and tender, not too sweet, like yellow cake with an extra wink of flavor. The winning cakes and cupcakes did not taste strongly of chocolate, an essential ingredient, some say, in the classic version of the cake. But cocoa had a noticeable presence in them.

Yut Kee, Jalan Dang Wangi


This place is sooo – femez.. all blogged about, has more than its share of fame in the blog sphere.. so should I even write a post about it?

Well, what the heck..I’m going to anyways..

I wanted to try their food for eons (as with the other 1001 places I read about in all those food blogs I follow), but that area eludes me somehow..till now, when I do have some occasional “business” to be about the Cap Square area.

The wicked AWOL has just posted this up last week, my my.. I have been thinking about it ever since.

It was fate. Today at exactly 1030am I had an appointment in Cap Square. At exactly 11am I finished my appointment.
Aahhh.. didnt Lyrical Lemongrass says it’s only available on Fri & Sun and from 11am onwards?

So into Yut Kee I walked, braving the scorching sun, driven by the images of fatty pork.

Hmmm.. no sign of pork..
but I spied the in-famous Kaya Roll so I bought some of course.. aint that hard to fit 2 scrawny rolls into me stomach..
Rm0.70 / piece
Luvvv the kaya, all eggy goodness, not too sweet and darn authentic. Lumpy and fragrant, just the way I like it. The egg rolls are ok..

Then, behold.. the owner said “Wait for a while, the pork rolls are coming out now..”
Aaggkk? ..did I have “Pork” written all over my face??

Salivate over this..
Orders immediately poured in, and the worker there couldn’t cut it fast enough.

Mind you, this cost me RM10.
And ONE of this baby will set you back RM100. IT WAS RM90 last week!!!
The tart and slightly sweet apple sauce. I thought it was so-so only.. a chilli -based sauce would have done it more justice.

As for the pork itself.. well, I got it hot and crisp out from the kitchen. The skin was crunchy, as expected the meat tender and moist, but the nutty fillings didn’t seem to add any additional flavour to the meat, or was I eating too fast? LOL.

Outer layers that managed to have the marinate permeated into the meat was perfect..inner layers are just as good, as you get the natural “sweetness” of the meat.

So?
Though not very happy with the price increase, for I didn’t read any news of pork prices increase since last week..do try it anyhow.
I guess it lies in the novelty of the way it is prepared, as I’m sure one can get roasted pork which is as good or even better in KL.

After all, I didn’t quite fancy the sauce..but hey..a man’s meat is another man’s poison. So who am I to judge for all?

I still enjoyed my pork, had a good lunch and will be back for the other stuffs that I have yet to try out here.

Anyone?

The re-launch of Tamarind Hill Restaurant, Kuala Lumpur

YOU can feel it in the air, right after you pass your car keys to the valet, the enveloping tranquility and calmness surrounding the stand-alone historic colonial house.
It was alike being transported to another place and time, looking through a crystal ball down to below, seeing the mad-rush hour traffic of KL, yet remained detached and remote from it all.

That, was even before you take a step into the newly-relaunched Tamarind Hill Restaurant, under the umbrella of Samadhi Retreats.

The feeling of rustic charm is spelled out in the use of natural elements of fire and water within the restaurant. From the glow of hanging lanterns to the richly embroidered costume & tapestries on the wall, right to the creative placement of antique Buddhist statues around the dining area, Tamarind Hill Restaurant offers its diners an oasis of serenity within the city.






The contemporary Asean setting was inspired by the hill tribes of Indochina, as with the cuisine which is touted as “a modern twist to the traditional Thai, with mix of unique Burmese dishes, comprising strong influence of the exotic hill tribes, using authentic and local spices as originally prepared by the people” and as such, is not found elsewhere in the city.

Our culinary adventure kicked off with the Prawn and Chicken Stick.
Finely minced chicken and prawn, mildly spiced and deep fried in light batter. Tasty and light, slightly crisp on the outside, moist inside and best savored accompanied by the sweet and sour chilli sauce. . Perfect to get the appetite going.

Lime cured Tiger Prawns rolled in Salmon Sashimi.

The fresh prawns were just-so slightly cooked by the lime dressing, & retained its springy texture. Topping the roll was minced garlic with ginger, adding a very sharp, tangy dimension to the otherwise plain concoction. A refreshing twist to a raw creation.

The Spicy Grilled Wagyu Beef Salad.
As it’s name implies, it was spicy. The smell of lemongrass was pungent, and the thin slices of premium beef was tossed with onions, finely chopped green chillies and vinegar/lime juice. Mouth watering stuff!

The Clear Tom Yam soup with Snakehead Fish Fillet.
Mildly piquant and sour, it was a clear flavourful broth. Fragrant from the spices, with a slightly sweet aftertaste. The snakehead fillets was fresh & sweet, a testament to the quality ingredients used here.

Steam Fish Cake.
Yes, in case you are wondering, it is like our Malaysian “otak-otak”. This version is richer and definitely creamier than our local ones though. Soft, with bits of chicken as well as fish mixed into the paste of coconut milk & spices, there was a strong lemongrass pungency again. This was served on a bed of julienned steamed cabbage.

Squid Ink Fried Rice.
It reminded me immediately of our usual Wax meat Fried Rice that are served during the Chinese 8/9 course dinners for it tasted almost similiar (to me at least).
Not as spice-laden as the other dishes, this one has a clear distinctive flavour which is mainly salty.
The rice was chewy, and has a slight nutty taste to it, thus I think that a special type of rice grains were used, rather than the usual white rice variety.
Do not expect any “wok-hei” to it either, it was more of a gently fried rice, with soft chewy pieces of squid.

Salmon and Ginger Soup.
By now I was starting to understand what Maple and Federico meant by unique Burmese/Siam and Thai hilltribe cuisine.
I never had so much raw items in a Thai restaurant, and while seafood is prominently featured on any Thai menu, I seldom find salmon among its items.
Moreover, the dishes served so far are indisputedly out of the norm, with very complex flavours, perfect for invigorating lethargic tastebuds of the same-old Thai dishes. I for one, thoroughly enjoyed this little culinary adventure.
The salmon ginger soup was sour, again a clear based soup with very light top-note of gingery taste from the jullienned rhizome.
Thick slices of salmon, moist and sweet, makes this soup a winner.

Moa Hor. Deep fried chicken with peanuts wrapped in Mandarin Orange.
This was one of the dishes that was demonstrated by the chef that night.
Also one of my favourite as I relished the delightful burst of flavours in one mouthful, ranging from the sweet, slightly spicy tender chicken cubes coupled with crunchy peanuts, plus the refreshing zesty tang of orange juice from the orange clove. All in one little package.

That’s comtemporary Thai cuisine for you!

Last but not least, we watched the cooking process of Chicken Basil Leaves with Century Egg. Again I was taken by surprise, century eggs in Thai cuisine??
Nevertheless, it was a simple dish, easy to prepare at home and sure beats boring stir – fry chicken anytime!

Many thanks to Ms Asha of Alice George Communications and our gracious host and hostess – the formidable husband and wife duo of Mr Federico Asaro (Founder and MD of Samadhi Retreats) and Ms Maple Loo (Director of Marketing & Communications) for a night of unexpected culinary discovery, warm ambiance and insightful introduction into the exotic hill tribe of northern THAILAND.

Breathtaking view of KLCC and KL Tower from the restaurant.

Pics courtesy of Ken, Foodpoi.com.

Tamarind Hills is offering a Lunch Escape set at RM35 nett now. A steal if you ask me!
Do call in advance for reservation.

Business Hours:
Lunch, 12.00 noon – 3.00 pm
Dinner, 6.00 pm – 10.30pm
Closed on Sundays

Address:
19, Jalan Sultan Ismail
Kuala Lumpur

Contact:
Tel, +603 2148 3200
Email, [email protected]
web, www.tamarindrestaurants.com

Read on…

PART II - The Lunch Escape, Exotic Aspara Dancers & Recipes from the Chef’s demo, as well as links to the others of the bloggers’/photographers who had attended that night…

Penang Floggers Invited Review – Louis Cafe, Agryll Road – Penang


Forget expensive and over-rated dining outlets. This little gem of a place serves quality Italian & Westernised food at reasonable prices.
Located at a less-congested area of Penang, yet easily accessible due to it’s proximity to town, there is NO reason for any Penangite not to give this charming outlet a shot.
Parking is not a problem and service is attentive. Other vital factors such as ambiance and quality of food surpassed our expectations as well.

Thanks to Ken of foodpoi.com,(read about his take here) I was given his “seat” for this session. Organised by Lingzie and sponsored by Mdm Teoh, Proprietor of Louis Cafe, the group of us had a whale of a time yesterday!

Us, the “Penang-standard tastebuds” team..! Don’t play-play!

Note : Oh..yes, not forgetting an invited journalist from the Kwong Wah Yit Poh newspaper as well. I think he was very amused by our antics ;p

The curtain raiser for the session was the Classic Caesar Salad w Smoked Salmon. RM18.

Obligatory romaine leaves, cherry tomatoes and croutons. It was topped generously with strips of smoked salmon, crispy bacon bits and fresh chives. Extremely tasty, for a salad. The chef’s caesar dressing was creamy and sharp, probably due to the parmesan.
On the menu, it says “..garnished with anchovies fillet..” so I asked the chef about that. Apparently it is imported Morrocan anchovies fillet, and was already blended and mixed into the dish, hence it was really miniscule; for we couldn’t detect any.
Anyhow, it was a very positive start and got us geared for more.

Our House Rules Organic Garden Greens. RM15.

After the Caesar, this differs greatly. Very sour & sharp, the lemongrass balsamic vinegar dressing took some getting used to. We couldn’t detect the lemongrass scent nor the taste for it was overpowered by the vinegar. Ideal for those who like their vinaigrette, but since I’m not a fan, I enjoyed the crisp, fresh greens instead. Rocket leaves, cherry tomatoes, carrots and purple cabbage are super-foods after all, no? ;)

The sexy Scallops with Apple Salsa. RM20.

Everyone loved this. Perfectly seared yet retaining the natural sweetness of the scallops, it was fresh and the apple salsa (consisting of chopped green apple, tomatoes & chives) provided the necessary tang to the dish. A refreshing change from the routine mango-variety. Kudos to the chef.

Zuppas are next.
The Pumpkin lead the way, followed by the Funghi family, then the broccoli, after that its cousin; the mild Cauliflower and last but not least the fiery Tomato.

Cream of Tomato – RM9. Not a standard item, do call in advance to request.

Not fiery in taste mind you, but in colour. It was very bold, sharp and acerbic. Got Lingzie’s heart, but for most, it was too sour and strong enough to hold its own as a pasta sauce. Nevertheless, we deduced that it still beats canned ones anytime!

My fav.. Cream of Pumpkin. RM9.

Sweet. Smooth. Glides easily down the throat . Pleasant comforting tummy-warming soup.
My only gripe was the rancid slices of almonds. While I’m all for the match of almonds and pumpkin, stale nuts are a no- no. But hey, shoving the offending almonds aside, I could lick this bowl clean! ;p

Wild Mushroom Soup. RM10.

Most of the floggers commented that they preferred chunkier bites of mushroom in this, to provide some texture to the otherwise perfect funghi soup. Earthy and fragrant, one of the best mushroom soup I have had. Another good one was Continental Bakery’s version at Nagore Rd.

Cream of Broccoli. RM9.

I absolutely love broccoli! And this one achieved the right notch of strong – enough broccoli taste, yet maintained a harmony between the creaminess and broccoli puree. Well done.

Cream of Cauliflower. Rm9

Not a common one, Cream of Cauliflower requires dexterity in obtaining the right balance of taste. Too light & it would be lacking the cauliflower essence, too much of cauliflowers, you’ll have a disaster where the strong cauliflower smell would be overpowering and right down unappetizing. This one, however, hit the right note. Nice!

Complimentary bread “basket”. No, it was not served as such. I think it was Steven Goh’s or Allen’s itchy hands who arranged the butter on top of the buns ;p

All in all, the soups were non-overly creamy, thus one wouldn’t feel nauseated (jelak) after finishing a portion.
Each were served garnished with freshly chopped parsley with trails of design using cream.
Just rightly balanced in richness with full robust flavour of the vegetable used shining through, it was definitely freshly prepared from scratch.

Mains : Fish Cordon Bleu. RM25


Crispy breadcrumbs coating; covering the firm and sweet flesh of the Pacific Dory, stuffed with ham and cheese makes a really delicious piece of fish; even more so with the sweet creamy light tartar sauce, which ends on a slightly sour note due to the chopped gherkins in it. Hmmmm!

An interesting item; Vegetarian Cutlet. RM15.90

Mashed potatoes, smooth & buttery with dices of carrot, corn kernels, onions, soft pre-cooked cauliflower & broccoli, breaded and fried til golden. Light, crispy on the outside and velvety soft textured inside. Indeed, vegetarians are not left out either in Louis.

Close-up and personal shot. Really thick, with very evident generous fillings.

Beef Tenderloin with Peppercorn Sauce. RM38

Medium rare, air flown Australian chilled tenderloin.
Grilled to perfection, retaining its juices which was further complimented with the peppercorn sauce. A must for red-meat lovers. Louis Cafe will be offering wines soon in their outlet and I can’t think of a better way to compliment this other than a glass of red wine.

Sirloin Steak with Red Wine Sauce. RM28.

A must-try! I love the sauce… Subtle, yet with an unmistakenly tartness undertone due to the presence of red wine. The meat was oh-so-tender. Un-resistable!

Lamb Chops with Mushroom Sauce. RM22.

Needless to say, the meat was tender & grilled just right. The mushroom sauce, again, is richly flavourful and well permeated into the meat.

Black Pepper Lamb Chop. RM22.

Black pepper is a very strong spice and should be used in the right amount. Here, the sauce somewhat overpowered the natural flavour of the lamb. May still be alright for those who love their peppers, but as a personal preference, I like my black pepper sauce milder.

Red Snapper with Tomato Pulp (coulis). RM25

This was probably the piece -resistance of the session. The fish was fresh with firm and sweet flesh. The accompanying creamy sweet tomato coulis was marvellous. Right match of fish to the right sauce!

Pan Seared Salmon Steak. RM30.

This was with dijon mustard cream sauce, which lends a sharp tang to the otherwise mild sweet sauce. The well-seared generous thick salmon slab was not called a ‘steak’ for nothing. LOL.
Due to the thickness, I find that the inner layers of the fish retained its natural sweetness since whatever marinate used wasn’t able to infuse right through. Luckily it was so fresh, hence there was no fishy taste presence.

Spaghetti Cabonara. RM16.

It’s hard to get a plate of cabonara with the right balance of creaminess. This one was delightfully non-cloying. The linguine used instead of fettucine absorbs the sauce well. Ham, streaky bacon slices and the abundance of different kinds of mushrooms – abalone, shitake, button and chinese black mushrooms, makes this one hearty dish. Though a bit salty probably due to the amount of bacon added, I truly enjoyed this.

Spaghetti Arrabiatta. RM16.

A decently spicier version and a welcoming relief from the common marinara. The spaghetti was slightly over-cooked, but that is a very minor slip.
The sauce was great – very fresh tomato-ish taste and with more bacon ;) what’s there not to like?

Baked Stuffed Chicken. RM20.


By now we were almost as stuffed as this piece as chicken! But we floggers don’t waste good food ;p
Well marinated, tender chicken thigh, carefully wrapped around a chicken cheese sausage, fried, and then baked to juicy perfection. Lip-smacking when eaten together with the rich flavourful brown mushroom sauce.

Madam Teoh or the chef must be feeling on the roll, for out of the blue we got Mexican Tortillas!

Another item which is not on the menu, it showcases the flexibility and experience of the chef. The thin crispy layer of tortilla remained crispy even after it cooled. The fillings are chicken pieces, marinated with spices, hence rendering the sauce slightly tangy and sweet. Besides that, it tasted very home-made. With capsicums, onions and melted mozzarella, it was superb really. Fresh coriander and basil leaves were added and this greatly enhances the taste.

Towards the end, we were treated to ice cream from the bar as well as their cooked desserts.
White Fungus with Gingko Nuts. RM5.

The white fungus retained the correct crunchiness and the gingkoes were firm and naturally sweet. The soup was not saccharine-ly sweet, for rock sugar and dates were used instead of ordinary white sugar.

Overall verdict? Louis Cafe scores 8/10.
The food tasted great and was esthetically pleasing as well. It was obvious that the cooks paid great attention to details. There was clever play of colours for each dish and the presentation really opens up a diner’s appetite.
Pains were clearly taken to prepare each dish, such as the sides for the mains; where items like the grilled tomato with cheese and velvety textured mashed potatoes shows good effort to break away from the norm.

Those who attended: Do visit their site for more saliva-inducing pics & write-up!
Criz Lai of Criz Bon Appetite
Lingzie of Lingzie’s Tummy Treats
CK Lam of What2See Online
Huat Koay of PenangTuaPui
Rebecca of thenomadGourmand
Steven Goh of Steven Goh dot com
Allen Ooi of Yummy Station
Gill & Jason of Gourmet Garden
Carrie of Cariso Delicacies Corner
Mary of Food Paradise
Bee of Buzzing Life
Mr. Lee of Kwong Wah Yit Poh

You can contact Mdm Lee in advance for reservations or for any special request of food. They serve Asian cuisine and finger food as well.
Daily Set Lunch is a steal at only RM16.90+ and set dinners at RM26.90+. The menu rotates daily.

The setting, decor and multiple dining areas are ideal for formal functions or cosy gatherings.
Food and drinks are customise-able to suit the occasion.

The floggers and the excellent team of Louis Cafe.

Louis cafe
+6 04 -228 7729
161-C Argyll Road, oppo Mingood Hotel
Email: [email protected]

Got map!
NOte: It is a one-way street. Turn left after passing the infamous bakery Ismalia, which is right opposite the legendary Transfer Rd Roti Canai.

Air Flown Kolok Mee from Sarawak, ETA 2am, 4th Feb 09 Flight AK5219


Yess!!! My house mate is back from the Land of the Hornbills :0)
And yes, that’s the amount of kolok mee he bought back, for TWO of us. 16 packs in total. That number also is because it was the most he could carry on top of all his other luggages!

I get my bi-annual dose of pure authentic old-school Kolok Mee, (though 3 hours old), with “original”, Sarawakian price of RM2.50 each, air flown, hand carried and delivered to my fridge. It would then be allocated carefully, one packet each day, 2, if I have been good & accomplished all of my to-do list for the day.. (ok.. that sound kinda weird, No No No… It’s not that crazy laa.. but yes, it does last us both for a while) *grin*

He being more generous than I am, does share his lot. Moi, however, hoards my share greedily and enjoys it daily, “kedekut-ly” in one corner every lunch hour away from curious eyes & “can-I-try?” attempts from any colleagues.

This time round I got 2 versions.. plain/original or the one with char siu sauce..

Original.
I only had the red version before so I tried both immediately (half -half each only.. not good eating so much at 3am in the morning! ;p) for comparison sake

Char siu sauce.

This one is from another stall, with topping of minced pork and fresh spring onions.

Even the packaging is old -school ;)

In my opinion, kolok mee is a very simple dish. The “power” all lies in the sauce really. As you can see, the char siu that came with them is nothing to shout about, so basically you enjoy the dish for the fragrant, flavourful lardy sauce.

The one I had had strong accents from the fried onions/shallots; which lends a slightly charred, bitter & smoky taste to the dish, of which I enjoyed, and wished there were more. If I’m not mistaken, the oil from the fried shallots is added into the the concoction of the lard-based sauce, for my tastebuds detected the taste of fragrant shallot oil (but no garlic oil), so I guess garlic oil wasn’t part of the make-up for this kolok mee sauce.
The sauce coats each springy strand of original home-made noodles evenly and one can literally eat it on its own, minus any sides. Of course, I won’t complain if I could add some kick-ass, tender roasted pork and char siu to it.
The noodles are thin, bouncy and very much “curly” like your maggi mee. Just great to absorb the necessary amount of flavour from the sauce.

Comparison-wise; the char siu sauce version triumphs (in my case at least) over the original. Not to say the original is bad, nope, it is still awesomely delicious, just that the char siu essense adds another dimension to the dish, rendering it a bit sweet with an aromatic distinctive char siu aftertaste.
Yup, perfect harmony of taste in every mouthful. I’m one happy foodie. LOL.

So, any orders for his up-coming trip?

And yes, for those who are wondering or unfortunately haven’t tasted kolok mee before; it is VERY different from wan tan mee.
Wan tan mee is salt-ish, while this is more on the sweet side. I doubt there are soya sauce added to kolok mee either. At least not for the ones I had (which is veryyyy original ok!) ;p