100% Wagyu Beef Hamburg Steak & Rice~ Wagyu and Rice - Avenue K

So we discover that Avenue K recently launched Yatai Roji street with four new restaurants~ Tsukiji Sushi, Kumo (cafe), Wagyu and Rice and Rebel in February and we have tried Tsukiji Sushi and Kumo in January before CNY. Today we are here for Wagyu and Rice for the champion Shimomuragyu A5 Wagyu beef hamburg. It's 100% halal certified wagyu and we just learned that it earned first place in Japan's top wagyu championship for 10 consecutive years! I still haven't been to TRX for that viral hamburg rice that always with queue but I think I don't have to rush to try there anymore because I am (we are) super satisfied with our wagyu hamburg and rice with Kenkori egg today. The hamburg is handmade freshly daily in the morning, and the cooks teppan-grilled it in front of us as the bar seating itself is an open kitchen. Rice and miso soup can be refill once. My lunch partner and I loves the A5 Shimomuragyu Wagyu Gyu Suji Daikon with nice proportion of fat which is so soft and melting in our mouth. I don't mind repeat order on this again when I come back. Wagyu and rice was first open in Lalaport BBCC, follow with their first branch in City Junction Penang and Avenue K is their second branch in KL. 

本魚河岸 官兵衛~ Kanbe Sushi, Shoplex Mont Kiara

Meet up a friend who also keen to try out Kanbe Sushi at night for dinner and 小酌一杯 (have a drink over dinner). Kanbe sushi is the only Kanbe family of restaurants in Mont Kiara that I've not try so far since their opening last year. When we are here around dinner time 7pm (its weekday), the restaurant is already half full but after 830pm it started to clear and less crowded. As we decided to come here last minute, I make an online rsvp just an hour before and the 7-8pm time slot all fully book so I was in waiting list. But no worries, walk in is possible with risk of waits for table that's all. We gotten our seats at the bar seating since it is just 2 of us. We order some assorted sushi (Engawa, Kanbe's blue three and others that I can't recall names), as well as a combo set of Ebi Tempura to goes with the sake. We also wanted to try the Wagyu tripe stew but it is not available. Friend chose 獺祭 Dassai sake as our drinks tonight and it's nice~ lighter, smooth and sweet. We have a great time with talks, food & drinks, watch the Japanese chef preparing sushi and enjoy the vibes that makes you feel like you are in Japan now.  

Sushiro Malaysia, Suria KLCC

Since Puasa month there will be less people queueing especially Muslim friends are fasting~ it's good timing to try out newly open last month's Sushiro during lunch hour. Surprisingly no queue at all when we walk in around 12.50pm~ immediately seated at table no.28 which is my lucky numbers. Green tea is FOC and unlimited refill where you need to make your own with the green tea powder provided. We ate total 12 plates of nigiri sushi (5 red, 5 silver, 1 gold & 1 side dish). Total cost RM106.26 after tax for 2 pax. Not overly expensive but not cheap either. However, their sushi variety are more extensive than other kaiten sushi chain in Malaysia. You may check out their official site for the menu. 

Here's what we eat for today: Red Plate @ RM5.80 each~ maguro with soy sauce, horse mackerel (aji), vinegared sardine (Iwashi), sweet shrimp gunkan and thick cut grilled mackerel. Silver Plate @ RM7.80 each~ whelk shellfish, bincho maguro, red snow crabstick, sardine tempura and engawa. Gold Plate @ RM10.80~ Assorted shrimp and 1 side dish @ RM12.80~ baby scallop tempura. Upon checkout, the staff use a scanner scan thru the stacked empty plates and it can accurately tell how many plates by color that we have consume. Interesting! Turns out there's chip under the plate. We both thought that Japan technology has been so advanced that scanner able to sort the colors just by scanning thru the plates lol~

美联酒家~ Million Restaurant, Jalan Ipoh

Another old school taste tai chow restaurant along Jalan Ipoh that I lately discover thanks to my foodie friend who bring me here today. Serving Heng Hwa cuisine (Heng Hwa is a sub-dialect group of Hokkiens from Fujian, China), can tell the restaurant is operate more than 50 years from it's outlook and the old school signage with Chinese words. Their signature Heng Hwa stir fry mee sua in white version is unique and it impressed me on my first taste. Thick vermicelli is use to stir fry with pork lard, pork slices, fish cakes slices, shredded fried eggs, toasted ground nuts, wawa cai (baby white cabbage), mustard leave and crispy seaweed~ the highlight of the dish. While the Pek keh (stir fried rice cake) has a lighter taste compare to the usual Pek Keh I had. Sauteed romaine lettuce is average. If my bestie & her family still around (not yet move back to Penang), I am sure she will like the stir fry mee sua too just now how she likes the other old school tai chow in Jalan Ipoh that I introduced to her last time. 

Tua Bak Kia Bak Kut Teh, Lorong Jugra (Old Klang Road)

Hear about their bak kut teh is good so we came here once last year around July during dinner time. However running out of luck as they already sold out during 8pm so we turn to elsewhere instead. Today we come early for breakfast, no way it will be sold out since they open at 9am and we are here right after they open lol. It is operate below the flats on a mountain slope, might not well maintain like PJ's happy mansion (old apartments) but the surround is clean and fill with greens and trees. Sekeping Jugra is not far away, and there's a nursery and home stay across the road with short and steep road going all the way up to their entrance. Quite chill to enjoy our bkt breakfast at the outdoor seating (at the back entrance) with greens and morning breeze, worker switch on the wall fan the ventilate the air as well so we don't feel hot at all with morning sun. 

The bak kut teh is good, a bit similar to Klang's style but not quite the same. However different from the one in PJ and Kepong. Not strong herb taste and herb taste is different as well from other bkt that I've tried. Broth is not thick but also not soupy, just nice like home cook. We had their dry bak kut teh, knuckle and pork intestine, with oil rice (white rice with fried shallot) and youtiao. Except for pork intestine not simmering long enough, not fully absorb the essence and taste from the bkt broth, the rest are good. Just barely 6 to 7 months since our first time here, they have expand from occupying one shoplot to two shoplots now. Bigger space and more tables. Owner or this BKT must be from Jenjarom as I notice "Jenjarom" in Chinese word at their front signboard.