Chic-A-Boom Fried Chicken @ Taman Ehsan, Seri Kembangan

Street Food Favorites of Golden Crispy Chicken & Nasi Lemak

Who doesn’t love a good crispy golden fried chicken? First in line to such comfort food would have to be me!

Words were out that a good fried chicken stall opened recently in Seri Kembangan area and so I grab some foodies and head out to explore one Sunday morning for brunch. Not hard to locate as it is quite a busy area filled with lots of shop lots, Chic-a-Boom is a stall set in Café Hero Kopitiam.

Nothing fancy but just comfort food stalls in the kopitiam. Chic-A-Boom is barely few months old but we can see them doing a brisk business already when we arrived. Since they do have delivering for lunch box orders, I can see why they are pretty business. Menu is straight forward and simple, lots of variations of fried chicken and Nasi Lemak.

Since our target that day was their fried chicken, we went overboard and ordered their fried chicken and nasi lemak only. Gluttony is serious to a foodie, in this case, I chose to focus on my love for fried chicken and nasi lemak… LOL…

For those who prefer boneless fried chicken, there’s the fillet where long strips of chicken fillet are crumbed and fried to golden deliciousness. We tried their Garlic Fillet (RM5.50- 3 pieces) and Spicy Fillet (RM5.50 – 3 pieces)

One has a slightly more garlicky note while the other has very subtle hints of heat. Barely differentiable if you ask me but both are nicely crunchy and tasty. Can’t go wrong with fillet as they are tender and the ones here are tasty and crunchy, great for little ones too since they are boneless.

Go ahead and order the Fried Chicken Whole Leg (RM7.00) because a piece of thigh or drumstick won’t be enough! The fried chicken here is deliciously golden, crispy and tasty. Juicy and tender, we really enjoyed the fried chicken a lot.

There is also the Chicken Rempah Whole Leg (RM7.50), a variation of marinated fried chicken. This one is made more aromatic with additions of kaffir leave, soy sauce, spices and other aromatics. Flavours are decent but there are room for improvement to boost the flavours on a heavier note. Chicken is still nicely tender and juicy.

One can enjoy the classic no frill Nasi Lemak (RM3.00) on its own or if you are truly a foodie like me, you’re simply not going to settle just for the rice alone when you can elevate it with juicy fried chicken. The Nasi Lemak is passable here though I wish for more coconut flavour in the rice. The sambal is decent and tasted different from the Malay sambal but it has moreish notes that makes this nasi lemak quite unique.

Needless to say, I opted for the Nasi Lemak with Fried Chicken Thigh (RM6.80) which I enjoyed with the extra Fried Chicken Whole Leg… a piece of thigh is not going to satisfy me for sure when it is this tasty.

Nasi Lemak with Chicken Rempah Whole Leg (RM10)

Ask for their super yummy curry sauce for extra flavours!

It’s nothing fancy but food one can enjoy daily. If you’re ever around that area, hop on over to Chic-A-Boom to try their juicy and succulent fried chicken. Now only if they served mashed potatoes and coleslaw… one can’t help but to wish for this since their fried chicken is delicious!

CHIC-A-BOOM FRIED CHICKEN

Cafe Hero @英雄茶餐室

No.16 , Jalan PDR 4

Kawasan perniagaan Desa Ria at Jalan Balakong ,

43300 Seri Kembangan,

Selangor

Tel: 012-983 0285

Facebook: www.facebook.com/Chicaboom-Fried-Chicken-125263684544697/?fref=ts

Business Hour:

Tuesday to Saturday       10am – 9.00pm

Sunday                          9.30 am – 4.00 pm

Closed on Monday

Jing Thai Restaurant @ Jalan PSK 1, Seri Kembangan

Scrumptious Thai Dishes with Bold Flavours!

Food hunting is always fun! Despite it being hidden in Seri Kembangan, we managed to locate Jing Thai through waze one early Sunday evening. The restaurant has been operating for 8 years and we met up with the new owner Brandon who had just took over Jing Thai Restaurant 10 months ago. Jing Thai is set in a rustic no frill ambiance. There are plenty of parking available and the restaurant is very spacious to accommodate large parties.

Set against the background of a forest, Jing Thai offers a large alfresco dining area as well as aircon dining room. In the evening, it is great to dine under the stars as there is often a cool breeze around the open air restaurant. Tiny lights strung all over the restaurant also added a glittery charm to the ambiance. One can see some of the kitchen actions in all the open kitchen and bar surrounding the dining area too.

Jing Thai’s menu is pretty worn down but offers a lot of Malaysian’s favorite Thai dishes. The restaurant also has other dishes that is not in the menu so ask for specials if you are adventurous. There are plenty of seafood dishes and BBQ dishes at Jing Thai. The restaurant offers live fishes such as Jade Perch and Tilapia as well as crab and cockles.

First up, a dish that we all enjoyed, especially me because I only like chicken feet when it’s deboned. Our Chicken Feet Salad (RM16 small / RM22 medium) looked plain but had really good flavours. Crunchy chicken feet skin was dressed with sliced onions in a spicy and tangy dressing with lots of coriander to kick start our appetite with a zing!

We also had another salad of Thai Style Abalone Salad (RM26). This one shared a similar dressing to the earlier salad but had a sweeter note.

The food here looks innocently plain but there are certainly loads of flavours in every dish. Our Cold Glass Noodle (RM13 small / RM20 medium) was studded with plenty of prawns, squid and fish. Black wood fungus added a good crunchy note to the slippery glass noodles.

Jing Thai offers the red or clear tomyams and we opted for the clear version. Our Tomyam Seafood (RM20 small / RM34 medium) fooled everyone with its non-fiery look but once we all tasted it, it was like a firework of flavours in our mouth. Super spicy in heat, this tomyam soup is quite lethal and had all of us sweating while enjoying it. I had double helpings because it was simply so shiok!!

Filled with loads of seafood and herbs, the soup very spicy with a good dose of sourness too. My kind of tomyam soup…

For greens, we had their Pucuk Paku with Sambal (RM13 small / RM18 medium). Decent, the paku vegetables sufficiently tasty and tender.

Another must-order dish would be their Thai Style Lime Steamed Tilapia (Seasonal Price). Our tilapia was beautifully fresh, sweet and firm. The lime sauce was quite lethal and deliciously piquant. Bold flavours of spicy, sour, sweet and savory really took this dish to another level of enjoyment. I find the sauce so additive, I kept on enjoying spoonful of it happily with rice. One can even have sea bass or Jade Perch prepared this way too.

We also had their Thai Style Lime Steamed Squid (Seasonal Price) prepared the same way as the fish. It was certainly beautifully executed as the squid was tender and well flavoured.

What took us by surprised was Jing Thai’s Homemade Red Curry Chicken (RM18 small / RM28 medium). The chef’s own version, the curry is very unique and is a fusioned version of Thai, Myammar, Indonesian and Nyonya all combined. It is creamy, spicy and rich with lemongrass and other spices and herbs. The boneless thigh pieces makes it easy to be savored and is perfect with steamed rice.

Another highlight of our evening was the Special Homemade Thai Style Prawn (RM35 small / RM48 medium). The robust and piquant flavours of the curry varies from the chicken one but is equally tantalizing. It is also creamy, spicy, savory and lightly tangy. The sweetness of the prawns really went well with the sauce that also has loads of spices and herbs.

Jing Thai is one of the very few restaurants that offers crabs. One of their signature way to prepare crab is the Thai Style Curry Crab (Seasonal Price). I had something similar in Bangkok and really enjoyed it. The crab is smothered in a curry and egg gravy laced with lots of aromatics. I can still taste the sweetness of the crab through the sauce. This one is finger-licking good!

Besides just the usual Thai dishes, Jing Thai offers BBQ in the menu. They offer lamb chop, fish, crab, squid and cockles grilled over hot coals and served with their house chili dipping sauce. We caught some BBQ in action and couldn’t wait to dig in.

Our BBQ Lamb Chop (Seasonal Price) was super scrumptious! Tender and juicy, the lamb pieces was also smoky, flavourful and damn shiok. It’s truly worth a few orders as one might not be enough….

The BBQ Cockles (Seasonal Price) is also damn shiok. Large cockles are well grilled and cooked to perfection. As we pried the shells open, plum cockles appeared. The cockles were still juicy and had a nice subtle smokiness to it. Dipped these in the tangy spicy sauce and enjoy the plum cockles with a different flavour to it. I would gladly head back to Jing Thai for their BBQ dishes too.

Dinner ended with a simple Coconut Pudding with Sago. Refreshing and sweet, dessert was pleasant and a lovely ending to a very spicy and shiok meal!

JING THAI RESTAURANT

Lot 1397, Jalan PSK 1,

Taman Bukit Serdang,

43300 Seri Kembangan,

Selangor

Tel: 011 1088 9666

Facebook: www.facebook.com/泰式乡村饭店-Jing-Thai-Restaurant-112654785481917

Business Hours:

Lunch      11.00am to 2.30pm

Dinner     5.00pm to 11.00pm

(Open Daily except 2 days during Chinese New Year)

Leng Loong Seafood Restaurant, Seri Kembangan

Lenggong Kong Xi See Fong Choy

It’s always a great pleasure to discover new eateries, especially when they are homestyle restaurants that one can enjoy on daily basis. Comfort food always makes me feel good. Dishes that can make me think of yester years are often dishes that taste the best. This round, a new See Fong Choy opens in the heart of Seri Kembangan at Taman Equine at Bandar Putra Permai. Leng Loong Seafood Restaurant brings a taste of Kong Xi cuisine to the city.

I got to know of Leng Loong Seafood Restaurant from one of the owner Ryan who also happens to own several other eateries. He was excited about this latest venture of Leng Loong Seafood Restaurant together with the chef of Leng Loong. Leng Loong’s chef hails from the town of Lenggong, Perak. The humble chef has been whipping up loads of Kong Xi dishes from his heritage and has also mastered other cuisines as well.

Both wanted to bring a taste of Kong Xi See Fong Choy dishes from Lenggong to foodies and that is how Leng Loong Seafood Restaurant was born. Staying true to the Kong Xi roots, Leng Loong serves up signature dishes using special ingredients like Lenggong homemade noodles, Lenggong chili sauce and more. We went during a Sunday lunch and were treated to a list of humble and delicious Kong Xi dishes.

Since we had our kids with us, the chef whipped up his Golden Sand Fried Rice for them. I am not kidding, the fried rice is utterly aromatic and delicious. So much so, the adults kept stealing spoonful after spoonful of the eggy fried rice. There were bits of prawns and lap Cheong that was really enjoyable and the rice was fluffy and eggy, just the way many of us loved it!

Lenggong has its own noodles and Leng Loong has gone to miles to bring this into the restaurant. The chef personally makes trips to Lenggong to replenish the noodles for his signature Leng Loong Homemade Noodle. The noodles are fairly thin and have a good firm bite. The noodles are also alkaline-free. Chef whipped up these noodles with prawns, pork and vegetable in a dark brown sauce and crowns them with lardons of pleasure.

The signature noodles are to be savored with special chili sauce. The noodles are flash fried and then braised in the brown aromatic gravy. These have a good bite and make great comfort food. The crispy chu yau char is highly addictive, rendering a luscious irresistible urge to keep on slurping the noodles. This was so yummy, we reordered another plate…

Next up, Leng Loong Kong Xi Claypot Fish is a popular dish in the town. The method is to literally steam-baked the fish in the claypot with sauce till it is fully aromatic and cooked. This one has shredded ginger and garlic with some coriander as a finishing. The tilapia is pretty decent and sweet.

Kong Xi Tau Pok is and will always be one of my favorite foods to enjoy. This typical Kong Xi dish uses certain meaty and soft tau pok, often similar to those from Bentong. These are stuffed with a filling of minced pork and chives and cooked in broth. Each bite has juices filling my mouth with delight. The tau pok is soft and the filling is very flavourful. I can easily eat quite a few of these Kong Xi tau pok myself.

The next dish also came in a claypot. Kong Xi Rice Wine Claypot Chicken uses Fa Tiew wine to create its signature aroma and flavour. The dish has chicken chunks sautéed with ginger in the dark savory and sticky sauce before being laced with loads of Chinese rice wine and crowned with coriander. Make sure to savor the dish hot for maximum flavours. The claypot also helps to keep this dish warm. I could eat bowls of rice with this dish alone. This dish is perfect for anyone of all ages and is pure comfort food at it’s best.

Kong Xi Fried Pork is also another favorite at the table as these were literally gone in minutes. Boneless pork chop is well marinated with Nam Yue fermented beancurd and other seasoning. The seasoning is robust and moreish. The pork is very crispy with a tender meat. They also make good snacks with beer so one plate of this Kong Xi Fried Pork may not be enough if you are an ardent fan of hog just like me.

Though stinky beans or Petai are not my favorite, I did try the Kong Xi Stir Fried Stinky Beans that is sautéed with minced pork in a spicy sambal sauce. The beans still retain a good firm bite. It’s a decent dish that many would like if they are petai fans. I think I’ll skip this for the rest of the other dishes…

I like how rustic the Golden Salted Egg Prawn is. Normally, the prawns are usually coated in a smoother salted egg yolk sauce but chef kept this rough and sandy for extra flavours and textures. Coupled with curry leaves, chili padi and other fragrant bits of ingredients, the Golden Salted Egg Prawns is very sinful and scrumptious. I kept scrapping for that salted egg mixture to go with my rice. I have long concluded that any ingredients when paired with salted egg will always be a favorite dish of mine. Must-order at Leng Loong!

When the Asam Steamed Talapia arrived, we all couldn’t help but to smile at the fish’s mouth. Though this dish is pretty much available here, this version is still a good one well executed. The gravy is decently tangy, spicy and savory with lots of long beans, eggplant, onion and tomato pieces. My only gripe is that the sauce is a bit too thin but flavours are still decent.

Although soups are usually a beginning dish to start each meal, ours ended with it. Old Cucumber Boiled Soup is rather delicate and a pleasing dish to end a meal of so many dishes and to sooth our tummies.

We also had a Chilled Dessert of ‘Nai Tung’. Its milk and cream set with gelatin. The ending is simple and sweet.

For this festive season, Leng Loong is also offering Chinese banquet course set menus priced at RM398 or RM588 for a table of 10 person. Enjoy Yee Sang with various dishes this festive season with reservations in advance.

Leng Loong Seafood Restaurant is your perfect neighborhood restaurant. Diners can expect simple homestyle dishes that can be enjoyed on its own or with rice. Prices are affordable for daily visits. Highlights of this restaurant include Leng Loong Homemade Noodles, Kong Xi Tau Pok, Kong Xi Rice Wine Claypot Chicken, Kong Xi Fried Pork and Golden Salted Egg Prawn.

LENG LOONG SEAFOOD RESTAURANT

No.21, Jalan Equine 9B,

Taman Equine,

Bandar Putra Permai,

43300 Seri Kembangan

Tel: 017 247 1183 / 017 912 8414

Business hours:

Lunch: 10.30am to 2.30pm

Dinner: 5.30pm to 11pm

Closed every alternate Wednesday