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This is a small restaurant just operating outside a house in PJ oldtown. It located directly next to Ah Lek Aquarium. The place only have 4-5 tables and a 2-3 person to operate the whole place.

The famous dish is Tom Yam Fish Head but you can choose to have fish meat instead if you like. The fish they use is seafish “hung chou” or red snapper. Its a big and expensive fish, so the fish head will cost you RM66-70 while the fish meat will cost you RM35-60. I ordered fish meat instead and the lady boss, who also takes the order, who also cooks and collect the bill, offered me 2 pcs at RM40++. She is a Thai but speaks good cantonese.

Our tom yam fish head comes in a big pan with various tom yam ingredents inside, lemon grass, lime leaves, chili, onions, etc. The soup is flaming hot a first, but after a few burning but addictive sip, you just want to keep it coming. Its spicy and sour and is really living up to the name of Thai food.

I also ordered Fried Kang Kung (in malai fung kong style) and Fried Eggs with Pork. The fried kang kung is fried with fish sauce and chili, simply but excellent. The eggs are simply fried with pork in it, again, you can taste some fish sauce in it. The fried stuff is a bit oily but overall, its really good and authentically Thai.

Total damage is RM75 for 3 pax and the above dishes. The tom yam is expensive but the fish they use are good, so once a blue moon eat here still can tahan lar

Makan first, think later

I have always heard about Siu Siu and I finally had a chance to makan there recently. We ordered a Claypot Prawn Curry, Six Vege Mix, Cuttlefish & River “Lim Yee” (fish).

The Claypot Prawn Curry are big prawns cooked in a thick curry gravy added with Tung Fun (grass noodles). It thick and tasty but very very filling (strong lemak)!

The fish is actually part of a big river fish, known as lim yee which I often like to order at Tien Hong at Old Subang Airport road. Its not a cheap fish, very fatty like river patin. Ours are steamed, fish is fresh and good.

The cuttlefish is topped with a sweet, sour gravy which have peanuts in it, just like rojak with onions and carrots on top. Sweet and crunchy.

Lastly, the six vege mix is actually a mixture of 6 different vege, its either the portion is small or the plate is too big… hehe… looks very empty on the plate they serve but its good la

Total bill for 4 pax is RM130++, not cheap at all!!! This is the branch next to the Military Airport in Jln Sg. Besi

Makan first, think later

Been super bz this cny, signed for too many “membership”, everyday got session somewhere

Anyway, quoted fr KC, we took an outstation trip to Bukit Mahkota to visit Chateau Jack Hii. This time our Sarawak Chef have home cooked the very excellent Sarawak Laksa and Sarawak Pan Mee for us! To top it up, we brought along a packet of home made Yee Sang which I bought from Jax Yee Sang in OUG.

After our visit to Bukit Mahkota, we adjourned to Seri Kembangan town where we had our dinner at the famous Chen Fatt. Its famour for its paper wrapped chicken, mainly hakka food. We ordered a pineapple pork ribs, steam tin kai, hoi sin pau, lau yau meng har, etc.

Food is good, packed with people, but not cheap, our bill come to almost RM300++ for 10 pax, about 7 dishes.

Makan first, think later