Char Kuay Teow @ Restoran Good Food
Remember my post on Restoran Good Food a few weeks back? rif and I went back for the char kuay teow after some wine/alcohol shopping at Tong Woh. By the way, we bought our wedding wine from Tong Woh and many of our guests sang praises about it that night. I owe it all to a good friend, who took me through six wine tasting dinners before I decided on ‘the one’.
Where's the lap cheong? 🙁
Anyway, we were at the restaurant quite early and got our char kuay teow (RM4.50 – small, RM5 – large) within 10 minutes. When eating char kuay teow, I always look out for a few things:
1) The noodles must be placed on a banana leaf base
2) There must be wok hei
3) Prawns and cockles must be fresh
4) There must be pork lard pieces on top
5) The noodles should contain lap cheong slices
I was slightly disappointed because this char kuay teow only fulfilled criteria 2 & 3. The noodles were decent, but it would have tasted better had it come with lap cheong, pork lard bits and banana leaf base. A mere 5/10 by my books.
Chilli Pan Mee
Soup with Pork Balls and Sweet Potato Leaves
We also tried the chilli pan mee (RM5), said to be quite good based on the Foursquare tip on the restaurant. The texture of the noodles were firm and smooth yet springy – very nice. However, the chilli mixture was nothing to shout about. I was warned by the uncle that the noodles were spicy, but didn’t think too much about it as the red hue was quite muted. While it doesn’t taste very spicy at first, the heat creeps up on you.
Spiciness that creeps up on you!
Now that I’ve tried every stall at Restoran Good Food, except the chicken rice stall, I still think the curry mee stall is the best. The others were average or slightly above average.
*Blogpost on the curry mee at Restoran Good Food here.
Ambiance: 5/10
Price: 6.5/10
Char Kuay Teow: 5/10
Chilli Pan Mee: 5/10
Verdict: Decent, but hardly memorable.
Restoran Good Food (non-halal)
Jalan Penchala
Seksyen 51,
46000 Petaling Jaya,
Selangor
GPS Coordinates: N 3 05.230 E 101 38.478
13 comments
wow, that’s a pretty strict criteria for char kuey teow. my main criterion would be that it needs PLENTY of JUICY cockles! oh, but i actually don’t like lap cheong in char kuey teow; i kinda think the sweetness of the meat clashes with the other ingredients, heh 😀
Yeah, rif taught me how to eat proper CKT. 😛
You should totally eat CKT with rif. He loves lap cheong but hates cockles. Hahahaha…
I also dont really like lap cheong with my CKT… maybe cos I dont like lap cheong in the first place. 😛
Waaa…then Chinese New Year dishes how? A lot of lap cheong wor… (I eat for you la!)
If review, then I will eat a bit la. If not just avoid 😛
LOL! I’ll remember to ‘pau’ your lap cheong next round. 😛
i don’t really likey pork lark in my meal. mainly because i hate that i might accidentally chew on one :S
You’re the opposite of me! I love chewing on pork lard. 😛
Oh … the chicken rice/char siew rice not too bad. But nothing to shout about either. My colleagues used to like the pan mee a lot though. I don’t.
Thanks for the heads up. Will stick to the curry mee there. Hehe
Ya I don’t like lap cheong too! I’m sure a plate of CKT that fulfills all the criteria will cost a princely sum..lol. And just curious, but why must the CKT be on a banana leaf..? does it taste different?
I find it more ‘heong’ with banana leaf — it smells better. rif believes it gives the CKT a better flavour. For me, it’s just the smell.
Place has burned down- no more good food signage. Its known as rock garden seafood now