Bylokan Local Food Stories; Ken’s Adventure in Kuala Lumpur

Food is not only something you eat, but it’s also something you discover, it’s something you crave for, and it’s something you would go through anything just to get it. For this article, we’re going to read about a rather rare type of dish but has such an amazing and scrumptious name to it.

Ken Hoh: When I travel, the one thing that reminds me of the place is food that I tried. I remember Johor from the Lontong, I remember Melaka from the Asam Pedas, and I remember Negeri Sembilan from Masak Lemak. But what about Kuala Lumpur? I mean, they don’t have any trademark dishes or foods, so how do I remember Kuala Lumpur well? Four words, Petaling Street, and Lala Soup.

In case you didn’t know, these tasteful treats are known as La La Clams.

Now when I go to Petaling Street, it’s like a compulsory for me to go to Lai Foong’s Coffee Shop, to get the finest and original La La Clam Noodles. It’s just a few minutes away walk from there, and you get to taste the most amazing soup you could ever imagine. The wait is around 10-30 minutes but on lunch hours it can go for as long as an hour. The place is just between Petaling Street and Central Market, you can’t get lost or confused as there are tonnes of people eating there all the time. The locals there are used to giving directions to get there so just ask the way.

The ever-legendary Lai Foong Coffee Shop

What makes La La Noodles here different? Well, first off, the taste itself. The fresh taste of the La La clams brings in the salty yet mushy sea taste, and they are considered the ‘chicken of the sea’. The soup itself has a bit of salty yet aromatic taste, with a tinge of spiciness for the feel of it. The preparations are also fresh and they only prepare the food when there are orders, on which it NEVER STOPS so they never stop preparing. You can definitely tell when they say they only choose the best and fresh ingredients when you take a sip of that amazing soup and noodles. For those who are looking for something different than your usual menu, then Lai Foong’s La La Clam Noodles should be one of the things on your list.

A sneak peak on how it’s prepared
Would you just look at that? wow.

Bylokan Local Food Stories; A Trip Down Memory Lane With Zikry

For this article, Byloka is focusing on telling the beautiful story of how one certain restaurant or food place in Malaysia can bring you memories that live for generations. This article tells about one Bylokan that has only one motto; Quality is key.

Raizzikry: In college, it’s a very common thing for you to want to eat somewhere that is cheap, at the same time somewhere that is really good. Now it’s easy to find the cheap ones, but the good ones? That used to be a rare find for me. Not Anymore. Have you ever heard of Nasi Manggey? It’s a rather local type of dish from the east side of Malaysia, which is Kelantan. Nasi Manggey consists of a bowl of rice that is steamed to perfection, a curry gravy that is handmade from the freshest of ingredients, some well-stewed vegetables, and small-cut chicken pieces that are fried to be crispy on the outside, but tender and well-done on the inside. Some people add on some Sambal Belacan which is some sort of spicy paste to add a little bit more flavour. What does it taste like? Heaven. The crispy yet tender chicken bites is to die for, which the flavours of the curry leaves and also the special mixture are to be responsible. The curry compliments the rice well as it has special spices used. The vegetables also give a good fresh taste to the dish for it’s healthy and crunchy sensation.

Would you just look at that? Amazing.

Now, where do you find the best Nasi Manggey? I found mine at Warung Kita Bandar Baru Bangi, a Kelantanese-based restaurant that serves a GENEROUS amount of chicken for their Nasi Manggey, at a VERY CHEAP PRICE for 4 Ringgit only. Imagine getting all of that chicken, rice, vegetables for less than 5 Ringgit, wow right? Now not only the price is really cheap, but the quality of the food is basically perfection. The way the chicken pieces are fried evenly and very crispy on the outside, not to forget the tenderness of the inside. Don’t even get me started on the` delicious curry gravy which, by the way, you can add on anytime at all, just ask the counter. Warung Kita also serves really good coconut shake to accompany the amazing taste of the Nasi Manggey, or if you’re looking for something lighter, they have freshly-poked coconut juice, poured into a silver mug to keep its chillness.

Warung Kita is located near German-Malaysian Institute or, Sungai Tangkas.

The main thing i remember why Warung Kita provides the best Nasi Manggey is because of their hospitality. Their warm welcome and also their friendliness are what adds up to such a bonus and in my opinion, should be what every restaurant provides. I may eat more rice dishes in the future, but Nasi Manggey will always have a special place in my heart.

Bylokan Local Food Stories; Adam’s Precious Dish

For this article, Byloka loves it when people tell about how one certain food can take them away back to a certain story, it gives the food a priceless sentimental value. One of our Bylokans is going to be telling his story about his favorite Malaysian food that has is a mixture of 2 or more foods, infused into one and tells a special story behind the delicacy.

Adam El-Muhammady: If you’re a pure Malaysian, and I’m not saying like the “woohoo I’m a Malaysian” but eats Nasi Kandar with a spoon and fork, I’m talking about real legit Malaysians that eats fried noodles with their HANDS! Anyway, if you’re a Malaysian, then it’s a very common thing for you to have Roti Canai for breakfast right? Some people even have something called Roti Banjir, which is where the Roti Canai is glazed and fountained over Dhal Curry and tinge of Fish Curry. Before we get started I’m going to explain basically what is Roti Canai. Roti Canai is an Indian-influenced flatbread dish found in several countries in Southeast Asia, including Malaysia. The dough is stretched and stretched until it becomes soft and is grilled over an intermediate fire until it becomes golden brown and crispy. sometimes some restaurants use the traditional charcoal stove for even burning, but nowadays people just use gas.

the ever-crispy Roti Canai. So good you get hungry by looking at it

Basically Roti Canai is like a full package because you have the bread, the beans from the dhal and also the curry. But have you ever imagined that one day, an innovation might occur? Well, it did Ladies and Gentleman, I’m talking about The Mansion Tea Stall, home of the Roti Canai Banjir Special.

do not be fooled by this slum-looking store, it has over more than 500 customers daily and on weekends hit more than 1000

Yes, located in the Center of Kuala Lumpur, the Mansion Tea Stall has been around since the 90s and has been a part of families for more than a decade, because it is THEN BEST FOOD IN TOWN. My dad himself went there with his friends during their teenage years. It used to be popular for being in the strategic place which is Jalan Masjid India.Now, it’s popular for their ‘kecik besar’ tea which is silky smooth, sweet at the right amount and flavourful, but I want to talk about their Roti Canai Banjir Special. Now, what makes their Roti Banjir so different from the rest? the answer is simple, Quality and Innovation. I’ll start with the Roti Canai. Their cook makes sure that the Roti Canai is golden brown before he stops cooking it, and once he does he gives the Roti Canai a clap so that the Roti Canai is cracked open while it’s still hot, giving it an extra crispy texture for when it cools down slowly. The Dhal Curry is thick, bursting of flavor and is pored at the right amount alongside the also well-cooked Sambal. Next, what I mean by innovation is when you see something original, but improved. What the Mansion Tea Stalls does it they add two half-boiled eggs to their Roti Banjir, making it a full meal for when you finish eating. Mixing all the gravy and eggs with the Roti, you get you full daily dose of protein, Carbs and also fiber. What more can you ask for?

will you just look at that beauty? amazing.

What makes this place more special is because of their warm welcome, where even though in a very full place, they never ever forget a customer or neglect anyone. My family and I have been going to The Mansion Tea Stall for as long as I can remember, and it’s safe to say that I will also introduce my friends and future family to this place for as long as they stand in Kuala Lumpur. This truly is a local story that many people and have come to love and I hope that The Mansion Tea Stall will become more recognized.

Bylokan Local Food Stories; Asyraf’s Delicacy Back Home

For this article, Byloka wants to focus on the beauty of Malaysian Cuisine. One of our Bylokans is going to be telling his story about his favourite Malaysian food that has been in our country for years and years and always focuses on the freshness and natural taste of each ingredient.

Muhammad Asyraf: My favorite local food would have to be the infamous Mee Udang. I have never tasted a more perfect combination than the Mee Udang. Beautiful- seasoned curry paste, mixed together with hand-stretched yellow noodles, accompanied by the zesty taste of the lime and some boiled eggs. Most importantly and not to be forgotten, the taste-burst of the Mee Udang, the prawns itself or known as ‘Udang’.

The perfect view of the Mee Udang

When we’re talking about where is the best place to get Mee Udang, I’m talking to the best place possible, which is at Yaakob Mee Udang Segar Pulau Sayak, Kedah. If you’ve ever been to Pulau Sayak, you will know that it is home to big, fresh and chunky prawns, and is a very perfect combination to the Mee Udang I was talking about. Just imagine, eating a bowl of fresh Mee Udang, each ingredient complimenting each taste, with each condiment complimenting additional taste, owh the savory!

While enjoying the scrumptious food, you can also enjoy the wonderful scenery

Every time my family and I go back to my hometown, which is in Kedah, it will be a compulsory necessity for us to go to Yaakob Mee Udang and have ourselves a bowl, sometimes two! It’s not only the generosity of the condiments that catches our eyes, but also the warm heart of the restaurant owners, Mr. Yaakob and his wife. It is surely a hidden gem that we’ve come to love.

Bylokan Local Food Stories; Amir’s family Relishment

The first thing you should know about Malaysians is they are passionate about food. Malaysia has inherited a vast array of cuisines from its melting pot of cultures. So a list of Malaysian food to try is bound to be unlike any other. When visiting Malaysia, do not attempt to take on Malaysian street food with impunity; you’ll be overwhelmed by the endless choices available to you. Visit any hawker center or noted food street, and you’ll encounter Malay specialties vying for attention among dishes concocted by other ethnic communities.

To get the full-on local feeling experience, we had the chance to ask a few locals, about what their favorite local food is and where it is the best place that we can get them.

Amir Akhiri: My favorite food would be the Ghee Tosai, the story goes a way back, when I was a kid I took Taekwondo classes every Sunday morning at 8 am, after class my parents usually brought the whole family to this one Indian restaurant called Lingam.

Here’s a visual representation of what a Ghee Thosai is

Lingam was so packed in the morning, as it is really famous among other Indians in Seremban for its Indian breakfast meals such as vadey, roti canai and other Indian dishes, but one thing they are really good cooking at is Ghee Tosai. Even with a great number of people, the people there are nice, communicative, and passionate about their food.

It is really famous among other Indians in Seremban for its Indian breakfast meals such as vadey, roti canai and other Indian dishes .

– Amir Akhiri
One of the main delicacies is also the Mee Goreng Mamak.

I still remember my first taste of Ghee Tosai, the warm and crunchiness on the edges was on point, and as you get to the middle, the cheese-like smell coming from the Tosai makes my stomach grumble as I took a soft bite from the center of the Tosai, it was, a really good Tosai. It was so good that our family still have our breakfast there usually on a Sunday even after 10 years! Ordering the same Tosai! We take it as a family bonding activity, also because parking is free on Sunday.

The classical sign of the Lingam restaurant is what catches ‘Instagram-worthy’ visitors

We went there for so long that even the aunty and chef remembers us as that one Malay family that always comes by on a Sunday for a good Indian breakfast. Whenever we come by they will always help us arrange the tables as we are a big family.