Tuesday, 19 November 2019


Scrumptious way to end the year

November 15, 2019

Old fashioned Prawn Cocktail
As I am checking out the appetisers at the media preview of the Christmas Eve & New Year Eve buffet at Sunway Putra Hotel’s Coffee House, I spy something I haven’t seen for a long, long while. 
My favourite appetiser, when growing up, was Prawn Cocktail. It’s basically poached, peeled and chilled prawns tossed in a creamy dressing and served in a cocktail glass with a salad. The dressing is usually mayonnaise with a dash of ketchup and perhaps a touch of tabasco. 
The prawn cocktail at Coffee House is dressed with only mayonnaise though but the prawns are extremely fresh.

Poached Whole Salmon with Lemon Honey Mayonnaise
Smoked Salmon with Gherkin
3-tier appetiser of apple and avocado salad, fish salad with tomato salsa and baby potato with tahini sauce
Egg Mimosa and cold Roasted Turkey Breast
There are plenty of choices of appetisers. Apart from salad greens, there are cold cuts, smoked salmon with gherkin, herb-crusted salmon, egg mimosa, cold roasted turkey breast, mashed potato, apple and avocado salad, fish salad with tomato salsa and baby potato with tahini sauce.

Sashimi choices on ice

There’s also seafood on ice with prawn, mussel, oyster and crab stick. I am tempted by the poached whole salmon with lemon honey mayonnaise, served with a side of roasted tomato. The fish is done just right and perfectly moist. Then there’s a variety of sushi, sushi rolls and sashimi in the Japanese corner. Don’t worry if you’re wary of raw food as the sushi corner serves cooked sushi too.

There will be 2 choices of soup: Creamy Tomato with herb croutons and English lobster bisque with garlic toast. The latter is creamy and full of crustacean flavour. 

Honey--glazed chicken meatloaf and roasted ribeye served with Yorkshire Pudding, roasted vegetables including whole chestnuts, whole garlic and whole onion
Colourful variety of roasted vegetables
Whole Roasted Turkey complete with trimmings
The carving station is popular. Chefs brandishing knives and carving forks are all ready to slice into the whole roasted turkey, oven baked rib-eye and honey glazed chicken meatloaf. There are choices of accompanying sauces such as cranberry, giblet, mustard and black pepper as well as brown sauce.

Not only that but there are also gorgeous roasted vegetables. I can’t get enough of roasted zucchini, pepper, pumpkin, aubergine, beetroot, potato, mushroom, small onion, corn, asparagus, tomato and even whole chestnuts.

Lamb Vindaloo so tender and bursting with aroma
Hot cuisine beckons. For me, the lamb rack vindaloo hits the spot. The meat is softly tender and bursting with the aroma of spices. Goes perfectly with ghee rice and raisin.

Madras Crab Curry
Chicken in Soya Sauce & Calamansi

Wok-fried Oat Tiger Prawns sprinkled with aromatic curry leaves
Then there are wokfried oat tiger prawn scented with curry leaves and Madras crab curry, both of which are finger-licking good. Or have some asparagus with mushroom dumpling and scallop, beef dendeng, chicken in soya sauce and calamansi or butter chicken. 

Panfriefd Chicken Thigh Roulade with Orange Thyme Sauce
Herb-crusted salmon with olives and pea sprouts
Western hot dishes include a lovely panfried chicken thigh roulade
with orange thyme sauce, turkey casserole, herb-crusted salmon, minced lamb pie, spinach shepherd’s pie and southern pot roast beef. 

Good old Mac 'n' Cheese
Or saunter over to the pasta station which offers spaghetti with sauces including seafood marinara, beef bolognaise and creamy seafood. Or help yourself to mac ‘n’ cheese, a British favourite. 
Pretty and delicate French pastries

Orange Tiramisu and Yam Mousse Cake
Christmas Stollen with rich marzipan centre
Dessert calls. The dessert spread is extensive and colourful. Standing alongside Christmas must-haves such as log cake, fruit cake, stolen, Christmas pudding and Christmas cookies are cut fruit, pastries, whole cakes, cupcakes, mousse, bread and butter pudding, crème brulee, ice cream and chocolate pralines.


9th Floor, Sunway Putra Hotel KL

100 Jalan Putra

Kuala Lumpur, Malaysia


+601-4040 9888

Email: spkl.reservations@sunwayhotels.com

Opening Hours

All-day dining.


Christmas Eve & New Year’s Eve buffet: RM128 nett. 50% discount for senior citizens and children aged 8-12.

Christmas & New Year high tea: RM79 nett. 50% discount for senior citizens and children aged 8-12.

Monday, 18 November 2019


Slurping up fish head noodles

29 September, 2019

Recently, after attending a wake in Nirvana, My Best Friend and I drove around aimlessly and ended up in Taman Danau Desa, somewhere off Old Klang Road.
Our sharp eyes spot an open-air restaurant that is packed. “Must be good food,” says MBF. Luckily, we manage to snag a parking lot nearby as the area seems filled with cars.
Woo Pin Fish Head Noodles Sdn Bhd is a no-frills eatery that has been around for years and I am told there are now a few branches in the Klang Valley. 
It’s housed in a corner shoplot and the 3-sided apple-green signboard that hugs the perimeter of the shop is hard to miss. Inside, you’ll find the menu literally on the wall, with pictures acting as a visual guide to the undecided. But most customers seem to know exactly what they want. 
Fish paste noodles
It’s not too difficult, given that Woo Pin offers a very basic menu of Fried/Fresh Fish Head Noodles, Fish Paste Noodles, Fish Paste Soup, Fried/Fresh Fish Head Soup at RM11 (small) and RM13 (big). There’s also Prawn Noodles (market price).
I find the fish paste, made with threadfin fish, a tad on the coarse side, a clue that this is definitely house-made, instead of the commercial variety. Woo Pin uses song yue, a fresh water fish that’s prized for its head. The meatier part of the body has a lot of small Y-shaped bones typical of river fish, so do be careful. Eat slowly and you’ll appreciate how sweet the flesh is. 
Creamy Fish Head noodles in soup cooked with tomato wedges and salted mustard leaves
Customers can also choose between rice vermicelli (bihun) or yee mee (fried wheat noodles). The vermicelli used is neither the thin, stringy type nor the thick, fat type. It’s sort of an in-between thickness with a smooth texture and yet, it manages to soak up the flavours of the soup.
Haven’t tried the yee mee as I am not too fond of this deepfried noodle.
There are two soup variants – clear or creamy. Though both types are delicious, I still prefer the creamy soup best. It is flavoursome and the addition of evaporated milk gives it a richer edge.
Both soups are cooked with fish bones, wedges of tomato and chopped salted mustard which adds a slightly tangy flavour. Before serving, a sprinkle of browned onions is scattered on top although personally, I’d fancy pork lard croutons would have given it better flavour.
The noodles are served with Penang-style sambal belacan (oh, yes!) or sliced fresh chilli padi. 
Fried Fish Cake and Fried Stuffed Foo Chuk
For side dishes, there’s Fried Fish Cake and Fried Stuffed Foo Chuk (RM7 each or RM13 for a combination of both). There’s nothing particularly noteworthy about the Fish Cake but the Foo Chuk is stuffed with fish paste that has a definite bounce in the bite. Served with a sweet chilli sauce and two slices of cucumber.
We ordered this so that we’d have something to nibble on while waiting for the noodles but service at Woo Pin is quick and the noodles actually arrive before the sides.
As for drinks, there’s the usual array of drinks you can get in a kopitiam, such as coffee, tea, soft drinks and fruit juices. What I like about the ginkgo barley (RM2.50) is that it’s cooked in soya bean milk and has real ginkgo in it. There’s also 3 Layer Tea/Coffee (RM3.80). 

Woo Pin Fish Head Noodles Sdn Bhd (non-halal)

37 Plaza Danau 2, Japan 109F
Taman Danau Desa, Kuala Lumpur

+6017-209 9020

Opening Hours
Daily, 7.30an to 10pm
Closed Friday (except public holiday)