Category Archives: Location: Shah Alam

Char Siew at Spring Golden Restaurant, Taman Perindustrian Axis, Shah Alam

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SG5

Inspired by I SAY A LITTLE PRAYER (Dionne Warwick)

The moment I wake up
Before I put on my makeup
I say a little pray’r for char siew
While rubbing my tum, now
And wondering what size dress to wear, now
I say a little pray’r for char siew

Forever, and ever, you’ll cause me to fart
My poh lei char siew
Forever, and ever, I love your charred part
Thanks to my friend, Boo
We went there, and lunched there, to eat the babi
My melt-in-my-mouth char siew
You’re more than a heartburn to me

SG4

I think you’re the best, dear
Your glistening meat I want, dear
I say a little prayer for you
At work, it’s like wartime
As everyone waits for break-time
To grab as many chunks of char siew

Forever, and ever, you’ll stay in my heart
And I will love you, char siew
Forever, and ever we never will part
Oh, how I’ll love you
Together, forever, that’s how it must be
To live without you
Would only be heartbreak for me…

SG2
Also available, delicious vinegared pork trotters

Spring Golden Restaurant (click HERE for map)
25, Jalan Sepadu C, 25/C Section 25,
Taman Perindustrian Axis, 40400 Shah Alam.

Tel: 019-337 9319/016-205 0660 (Max Lim)

Also see:
Boolicious
Julian Si

Note:  There is also an outlet at Glenmarie.

Psst.  Thanks, Boo, for loaning me your camera in my time of need! 😛

Choong Foong Seafood Restaurant, Kampung Subang

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1.

Headlines: Blogger and friends detained for crashing wedding dinner

Yes, Yang Arif, we crashed a wedding dinner.  No, Yang Arif, we weren’t aware that there was a wedding going.  Yes, Yang Arif, we saw the school buses and cars parked outside the restaurant.  And the wedding entourage, yes.   Yes, Yang Arif, I’ll get new prescriptions for my glasses.

Use a different entrance, Yang Arif?  But the Bride and Groom and their parents were smiling at us.  I know, Yang Arif, we shouldn’t have walked through the wedding arch, especially since we were wearing just shorts and T-shirts, but in our defense, the other guests weren’t quite GQ material either.  Sorry, Yang Arif, no laughing matter indeed.

Yes, Yang Arif, we walked the entire length of the restaurant in our shorts.  How many people saw us in our shorts?  I reckon about 400 people.  No, Yang Arif, I wasn’t sniggering. *cough*

Yes, Yang Arif, we cheered on the karaoke singers at the wedding dinner.  I agree, Yang Arif, they should never have come up with a Hokkien rendition of My Heart Will Go On.  Yes, Yang Arif, we did toast the bridal couple.  It was the only polite thing to do.  Yes, Yang Arif, we were still in our shorts.

Yes, Yang Arif, we’ll accept the charges.

Guilty.

Sentence:  Blogger and friends to listen to 150 hours of bad Hokkien karaoke. 

2.

It’s scary how brides these days squeeze themselves into tight bodices until they look like segmented insects.  Then again, society can be quite judgemental.  I can’t imagine how I’d be able to become half my size if I were to go through that rigmarole again, short of slicing my fat off bit by bit and cooking curry with it.

We did crash a wedding dinner.  How were we to know that someone would pick Hari Raya to celebrate a union?  Having said that, we still had good fun.  After all, entertainment was free, albeit off-tune.  And a good laugh is always better than talking about current affairs these days.

Of course, we ordered our own food.   

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Steamed crabs

The ultimate test, where there is no way to mask a bad crab.  Steamed, with its flesh still juicy and sweet, in egg white and garnished with spring onions and parsley.  Our favourite that night.

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Fish

A two-in-one.  Tilapia, part steamed in soy sauce, and part fried in a black pepper sauce.  Both styles of cooking resulted in very firm chunks of flesh, still moist, and tasting very fresh.

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Salted egg yolk squid

Another favourite, the squid was cooked to perfection with a nice bite, in a crisp batter of salted egg yolk that clung to the flesh.  The curry leaf added a bit of spice to the dish.  We should have ordered a double portion.  It was that good.

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Sweet and sour crabs

The crabs were delicious, cooked in a sweet and sour sauce which we mopped up with the fried buns (below).  I’ve seen better fried buns before…these didn’t have the nice crisp exterior, nor did they tear up well, but they were ok. 

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Fried buns

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Oh, we had vegetables too.

The food at Choong Foong is reasonably priced. The crabs, about 2 kgs cost us RM96, while the fish cost us RM28. The delicious squid dish was just RM12. The food fed 5 people.  I’ve tried several other dishes on different occasions.  The food will definitely not disappoint.

Getting to Choong Foong may be a little more difficult.  The easiest directions I can think of would be from Shah Alam.  Imagine driving past Bukit Jelutong towards the Guthrie Corridor Expressway.  Instead of taking the tolled way (right fork), head towards the left fork where the signboards say Bukit Jelutong.  Once you reach the traffic light, take a right turn then do an immediate left.  This will take you on the old road towards Sungai Buloh.  Go straight past the first traffic light, and at the 2nd traffic light (Monterez Golf Club), take a right turn.  Go straight until the end of the road, and at that T-junction, take a left.  Choong Foong is on your left, probably about 200-300 metres down that road.  It is a huge single-storey warehouse-looking structure with a large carpark which can quite easily park a whole kampungful of cars and several buses.

There’s another way via the Subang airport, but I can’t for the life of me remember how to get there.

Yes, Yang Arif, I apologise. I promise to pay more attention next time.

Choong Foong Seafood Restaurant
No. 8, Lorong 1D, Kampung Subang
40150 Shah Alam.

Tel: 78463253, 78462482, 78461081.

Subang Teow Chew Claypot Bak Kut Teh

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chinese tea cups

They serve chinese tea just like in the bak kut teh (BKT) shops in Klang. An assortment of tea sachets is presented, badly colour coded with writings in a language I can barely read let alone understand.  Pick a card, any card.  Thankfully, there are some familiar romanised words and I reach for my usual favourite.  There are kettles of boiling water on the side, placed on gas stoves for us to fill and refill our teapots.  The location of a longkang beside the tables is ideal as one can pour any used water directly into the drain.   It is a thoroughly efficient and practical system.  Drinking chinese tea is, of course, important when consuming BKT as the chinese believe that it can help wash away the oil and ease digestion.

But we’re not here to talk about tea.  Neither are we here to talk about the dusty road (before the straight and glossy Guthrie Corridor Expressway came about) which heavy vehicles ply on their daily trade.  This is the story of one bak kut teh place, just 3 minutes away from Bukit Jelutong, a little obscure and quite easily overlooked if one caught some dust in the eye from a passing lorry (in an attempt to save fuel by turning off the airconditioning).  Finding it is easy if one looked for the right signs.  No, not the well camouflaged signboards along the way.  If you’re ‘lucky’ enough to see them, you would be led straight to the new highway and in a blink of an eye, you would find yourself in Rawang where you’d be wondering why you didn’t wind down those damned windows to save fuel.  Take the old road instead and after passing a couple of traffic lights, you will see an Esso petrol station on the left.  You will find Subang Teow chew Claypot Bak Kut Teh directly opposite the petrol station.  As I said, 3 minutes from Bukit Jelutong.

BKT

The claypot BKT here is uncomplicated.  There are two types of items in it – pork meat (and the requisite amount of fats) and foo chuk (bean curd sheets).  Garnishings don’t count, of course.  The meat is tender and flaky, indicating a long period of preparation, and the soup is light and slightly peppery and a little salty in flavour, unlike the hokkien version which has a stronger herbal taste.  It all boils down to personal preference.  Me?  It depends whether it’s Monday, Tuesday, Wednesday, Thursday, Friday, Saturday or Sunday.  After all, why should one be so rigid?

foo chuk

In his blog, KY highly recommended the foo chuk.  He was right.  The foo chuk still retained its crunch and was not soggy despite the soaking in the herbal BKT broth.

The bill for 2 came up to RM29 (together with tea).  Not bad for a weekend breakfast, a reminder of my days in Klang and the numerous weekend breakfasts with my parents and my brothers and our regular guests – uncles and aunties who knew how to start the weekend with a delicious traditional breakfast.

Other writeups can be found here: Masak-masak, Julie the Biscuit and Small Kuching.

Subang Teow Chew Claypot Bak Ku Teh
Lot 653 & 655, Jalan Subang, Cherakah Subang
40150 Shah Alam.

Tel: 019-261 5303, 012-335 9219

Open Tuesdays to Sundays, breakfast and lunch only.