Restoran Tuck Cheong, Pudu, KL

Since I've started with old schools, I might as well continue with another old school restaurant located at dear old Pudu...

A place that I've just discovered, although Tuck Cheong has been around this part of town for over 4 decades. Was there recently early in the morning with my boss, we decided to have dim sum at Tuck Cheong. Ordering was by walking to the steamer and choosing the dim sums..

Some siew mai Oh there's 3 actually. My boss was hungry and ate one before I managed to take a picture of it..hehe. This siew mai had more fish than pork. Which I find mediocre only.

Lor mai kai... Looks moist and soft..which it was. But I find the marination lacking. Luckily it was served piping hot, it was still nice to eat. I wanted to try the fish paste cheong fun (rice sheet).. The rice sheet was thick and bland, rather sticky too. You can skip this dish.

My compulsory order, the steam pork ribs... Tuck Cheong does this beautifully. Thumbs up to the tender ribs and excellent rich bean sauce. Absolutely lovely.

Some fried fish balls.. A more compact fishball full of flavour and lots of chopped spring onions and chillies. Tasty.

The yong tou foo looks good, so we ordered a plate too..The YTF was juicy and soaked up all the sauces. The fish paste was springy and goes well as a filling. Tastes as good as it looks :)

Boss wanted sang yuk pao (steam pork buns)

We waited quite a while as it's freshly steamed..Have it hot, the pao was filled with pork and chopped sar kok (turnip). The filling was very tasty, with some sauce flowing from the pao, but I find the skin too thick and too compact. I like my paos fluffy.

Restoran Tuck Cheong is located at end of Jalan Kancil, Pudu, KL. Facing a very rundown, old Kompleks Ruby. Few roads away from Thong Kee egg tarts.

Where's the Beef?

I mentioned in an earlier post that I was asked to be a judge of a contest cosponsored by the Junior League of Hampton Roads and Certified Angus Beef Brand, in conjunction with the Michelob Ultra LPGA Open at Kingsmill May 5-11. The Michelob ULTRA Open partners with the Junior League of Hampton Roads to present the "Fairways and Runways" Fashion Show and Luncheon presented by Certified Angus Beef®. A recipe contest that focused on dishes made with Certified Angus Beef was held and the winner's dish was served at the Fashion Show Luncheon.

There were more than 20 entries and they were winnowed down to 5 semifinalists that were prepared for a panel of judges (including me). I took a long lunch from the salt mines (aka nuclear physics lab) and travelled up to the Eagle's Nest Clubhouse at Kingsmill, a treat in itself since it was a sunny day, and the Williamsburg area, and specifically Kingsmill is absolutely gorgeous in the Spring (especially after the 4-5 consecutive days of rain that we have had, greening up the golf courses). Now, I have to admit I am not a big golfer, but I am a big fan of golf courses since they are gorgeous expanses of green grass, sparkling water, and lush woodlands- what's not to like. But the Michelob Ultra Open is really a big deal. Forty-nine of the top 50 women golfers compete in this event, which takes Open organizers a full year to prepare for.

When I arrived, I was met by Jennifer from Certified Angus Beef who introduced me to the other judges, including two members of the Junior League of Hampton Roads (Patty and Rebecca),Nicole Lee, the Sales and Marketing Manager for the Open, the Corporate Executive Chef for Farm Fresh stores Bob Hirasawa and Certified Angus Beef Corporate Chef Scott Popovic. We were given a feedback form for each of the dishes, and one by one they were plated by Chef Scott and brought to us for our opinion. Table conversation centered around, of course food, places and people that the two chefs had cooked with and questions about food blogging and how I got started. In assessing each recipe we looked at how well it showcased the Certified Angus Beef, how easy it was to recreate at home, flavor and originality.

After about an hour and a half of tasting(and great conversation) Jennifer tabulated the results and a winner was chosen. Now you can see and taste for yourself the dishes we judged :

Lisa Moore – Petite Sirloin Tapenade Tapas
Mary Anderson – "Cowboy Up" Round Beef Supper
Samantha Bishop – Colorado Flank Steak
Holly Hage – Beef & Scallion Rolls
Sue Kerr – Teriyaki Steak With a Twist

The winner according to the esteemed panel of judges was Lisa Moore's Petite Sirloin Tapanade Tapas, a delicious tidbit of beef that is great for a cocktail party or a tapas-style meal. Lisa won $50 a month for the next year in Certified Angus Beef for her recipe as well as having her dish served at the Fairways and Runways event(Lisa and CAB Corporate Chef Scott Popovic, pictured right)

While you are at the CAB website check out their file other delicious beef recipes. They even have a feature on grilling, now that it is the season for fire and charcoal! Congratulations to Lisa and all the other finalists, and those of you who are beef fans, start now working on your entry for next year!

Photos courtesy of CAB (Don't those Thai Spring Rolls, upper left look great?)

Yook Woo Hin, Petaling Street, KL

I met Janice when I was accompanying Bollywood Queen to Petaling Street.

It was good to meet Janice, she grew up in Petaling Street, knowing every nook and cranny of it. So, obviously we got her to suggest the place for lunch; we decided to skip some chicken hor fun, roasted pork noodle place before we settled for Yook Woo Hin.

Yook Woo Hin is one of the oldest establishment in Petaling street; have been running their business for decades. Famed for serving old school dim sums (those served in small metal plates), we were not game for it as the afternoon was hot and stuffy.

Janice ordered Ngau Hor, Sin Chow Mai and boxing chicken for us..

First served was the Ngau Hor (stir fried beef slices with flat noodles in egg sauce)....This must be one of the best ngau hor I've tried. The beef slices were tender and very well marinated; giving me pleasure with every chew and bite. The sauce was eggy and smooth, enveloping the flat noodles wonderfully.

The sin chow mai (singapore fried bee hoon) was cooked to the version I like.. Very dry and full of wok hei. Have it with the vinegared sliced chillies, it's delicious (but not as good as ngau hor :p)

I was rather suprised when I saw the boxing chicken..It's fried chicken! I thought it's supposed to be cooked in some sweet sour sauce? No? Before I could voice my protest, we were served with a bowl of sauce..

Sauce for the chicken, it's crunchier if you dip in and eat immediately, the ancient looking waiter told us..

The chicken was very crisp, but light. The meat was tender, and dipping it into the sauce gives another flavour to this dish. Tasty indeed.

I cant recalled how much we paid, but it was reasonable.. Think was about RM30.

Yook Woo Hin is located at 100, Jalan Petaling, 50000 Kuala Lumpur. Opens for breakfast until tea time.

A Spanish Pantry ...and La Tienda Inspired Tapas

As I browsed the shelves at La Tienda, there were so many delicious and beautiful things to choose from I hardly knew where to start (and that is nothing compared to what you have to choose from on the website!). Since we often have tapas at our house, I wanted to select some items that would allow me to make some of the recipes on the La Tienda website and to recreate the tastes of Spain that Don Harris introduced me to. So I started by asking Don what items you should have in your pantry as a foundation for a good Spanish meal.

Don Harris of La Tienda makes these recommendations:

• Spanish extra virgin olive oil- La Tienda sells several artisan olive oils, and even if you have had fine Italian extra virgin olive oil, you owe it to yourself to give these artisan oils a try. I had sips of two very different oils in Don's shop each with completely different character.

• Sherry vinegar- The very best sherry vinegar comes from Jerez and it has a depth and complexity that adds layers to any dish.

• Chorizo - This is a Spanish sausage. Some of the sausages at La Tienda (like those in the picture of the previous post) are red from the addition of pimenton or smoked Spanish paprika.I bought the little chorizos and they were leaner than any chorizo I have had before. They are great in eggs and cooked with garlic and wine.

• Serrano or Iberico ham- These are both famous Spanish hams and have only recently been imported into the US. These are both served sliced paper thin. Iberico hams are from black acorn-fed pigs giving the meat a unique taste that makes it a prized Spanish delicacy.

• Manchego cheese- A delicious sheep's milk cheese from the La Mancha region of Spain, great in thin slices.

• Pimenton (smoked paprika)-This is one of the ingredients that made the biggest impression on me at La Tienda. Donhad me smell the bittersweet pimenton and it had a depth and richness that made me think of about a hundred ways I could use it. Pimenton comes in sweet, bittersweet and hot.

• Calasparra rice- This is a special Spanish rice used in paella. For a good paella, Don explained,you need a rice that can absorb lots of liquid without disintegrating, and that is where Calasparra rice is unique.

• Olives- We left with a can of olives stuffed with anchovies, neither of which I am crazy about, but Don assured me "These are not the salty hairy nasty anchovies you see on pizza", and when they found their way to our tapas table, they were truly incredible!

• Spanish saffron from La Mancha- I know this is an embarrassing confession, but saffron is not something I have had in my spice cabinet. I learned a lot about this precious spice from Don, and if you can't make the trip to Toano you can benefit from Don's expertise as well.

• Canned bonito tuna-Spanish canned tuna is not chicken of the see and bonito tuna at La Tienda is line caught and packed in oil

Armed with many of these staples I couldn't wait to incorporate then in a tapas meal. I used La Tienda's recipe link to find some new dishes and I did a little experimenting on my own for what was a wonderful tapas menu:

Anchovy-Stuffed Spanish Olives
Green Gazpacho
Shrimp and Chorizo
Artichokes with clams
Magdelena strawberry shortcake

Green Gazpacho- I am posting this as this week's entry to Kalyn's Weekend Herb Blogging hosted by Cate of Sweetnicks

This recipe is adapted from a recipe on the La Tienda index and relies on the complex flavor of the Spanish sherry vinegar. Use watercress as a base and play with what herbs and greens you have in your CSA or farm market and each time the dish will have a different nuance.This a delicious and refreshing salad that you should add to your reperatoire.

Servings: 4

Ingredients:

2 bunches of watercress (you can also add or mix other greens such as dandelion, fennel,etc.)

1 bunch of mint (I also added some fresh thyme and sage from my garden,almost any fresh green herb would be good)

1/2 head lettuce shredded

2 garlic cloves, peeled

1/2 cup of extra virgin olive oil

2 tablespoons Jerez sherry vinegar

Sea salt

Cold water

Preparation:

This gazpacho should be eaten immediately after it is made, so that it is crunchy and refreshing.

Remove the stalks from the herbs, rinse and drain them. Finely chop them and place them in the large bowl. Add shredded lettuce. Add them to the bowl and mix them with the herbs so that you get a uniform mixture of flavors, textures and colors.

Place the garlic and salt in the mortar. Pound them together until you have a smooth paste. Slowly add the oil so that it emulsifies and then the vinegar and a little cold water. When it is clear, continue liquefying for a few more seconds and then pour it over the vegetables and immediately add the remaining cold water. Serve immediately.

This "liquid salad"is reminiscent of the Andalusian countryside, and is a fresh, delicious and light dish that your family and friends will love.You can scatter edible flower petals on top for an even more festive look.

Shrimp and Chorizo

This was a quick and easy invention to showcase these delicious ingredients, and it was a big hit (Eaten before I could get a picture!)

1/2 pound shrimp, shelled and deveined
1/2 pound chorizo, cut in bite-sized chunks
5 cloves garlic,chopped
1/2 cup white wine
1/2 teaspoon sweet pimenton
1 tbsp olive oil

Cut each shrimp in two. Saute garlic in olive oil, add chorizo. Saute for about 5-8 minutes. Add white wine and sprinkle pimenton on top and stir together until wine is reduced by half. Stir in shrimp, and cook until it just turns pink. Salt to taste and serve with crusty bread.

Magdalena Strawberry Shortcake

Angel food cake and biscuit-based shortcake, move over! The spongecake magdalenas provide the perfect base for the seasons freshest berries soaking up the juices.

For each serving cut a magdalenas in half. Cover with fresh sliced strawberries that have been tossed with just a touch of sugar and cold water and bruise the berries to release the juice. Top with whipped cream, and enjoy!

Nasi Lemak Cikgu, Kelana Jaya

Alright, after quite a number of non halal posts, think it's high time I post a halal one? ;p
WF asked if there's anything different from the usual haunts near my area..
and I thought..What about nasi lemak Cikgu?

She was so excited (since she have not tried it before), it took quite an effort for her not to drag me out from my house immediately..

Chill woman, chill...

So there we are, in less than 10 minutes (yes, it's that near my humble abode...).

It was rather quiet at the eatery, we were the fourth customer..

I thought Nasi Lemak Cikgu is famous? WF whispered..

Erm, yeah..

Then where's the food? WF asked uneasily..

Looking rather scarce, Nasi Lemak Cikgu serves nasi lemak with a choice of fried chicken or sotong. No other lauk, no rendang nor kerang..

Poor WF looks disappointed..haha

So we had nasi lemak with ayam goreng (fried chicken) The rice was fluffy, warm and fragrant; the chicken, if you managed to get the freshly fried ones, was juicy, sweet and tender. The marination was rather light, yet distinct. As for the sambal, it was very watery, with lots of onions. It's the sweet spicy type, so some would love it, while others wont be impressed at all..

The nasi lemak with sotong..The sotong was cooked in some peanut-satay like sauce which was surprisingly tasty. Some of my friends preferred the kuah sotong over the sambal..

Though WF was not blown away by Nasi Lemak Cikgu, we can safely say that this place serves a nice nasi lemak, but not impressive. Makes me wonder why it's so famous....

Nasi Lemak Cikgu is located at 14 Jalan SS5B/2, Kelana Jaya, 47301 Petaling Jaya. At LDP, drive pass Giant Hypermarket (on your left). Drive further down LDP, you will see the gray/ metal Kastam Building. Turn left, drive straight pass the first traffic light. You'll see a field on your right, turn right after the field. Nasi Lemak Cikgu is in the middle of the row of shops.

A Trip to Sunny Spain...via Williamsburg VA

When you think of cured Spanish olives, or sun-dried saffron, or thin-sliced Iberico ham,Toana, Virginia wouldn't normally spring to mind, but the truth is, it should. Nestled a mere twenty minute drive from me is little bit of Spanish heaven in the form of La Tienda, Don Harris and his family's living tribute to the flavors of Spain. Prompted by a post from fellow Virginia blogger Veronica of Veronica's Test Kitchen, I discovered that this internet purveyor of the very best Spain has to offer was in my own backyard, and I was immediately intrigued. If you have been reading my blog, you know that at our house Wednesday night is tapas night, a Spanish tradition of eating"little dishes" and so having the very best of Spain available was very exciting. My visit there was so enlightening and interesting that it fueled an article in the Taste section of our local paper the Daily Press, and I will be posting multiple entries here to capture it all for you.

I started by checking out the La Tienda website where I began to see not only the wonderful foods and other products that Don Harris imports from small farmers and producers across Spain but the love and respect that Harris and his family began cultivating from the time he was a Navy chaplain and was stationed there. By the time I had read some of the articles on the site, his product guides (which are an incredible resource) and Don's Reflections, I wanted to make a trip to the La Tienda retail store as much to meet him as to see and experience the tastes and sights and smells Spain here in Virginia.

I called ahead and made an appointment so that I could talk to Don and learn the story behind the foods he imports, how he became enthralled with Spain, and how he ended up locating his business in Toano. And of course, I was anxious to check out the products that I saw online. As I was ushered into La Tienda's corporate offices, I was impressed right away. I had to sign in and be issued an ID badge since they have very stringent rules for monitoring anyone who might come in contact with the food they import. Don explained that this was important to comply with Homeland Security regulations and ensure standards of safety for all the products they sell. I am not sure what impressed me most about Don Harris, his warmth and congeniality or his skill as a story-teller. This is clearly a man who has his priorities straight."I fell in love with Spain right away", he says,"It just felt like home" But what was it that attracted Don? He explained that he was impressed with the way Spanish life is focused around children. Not only one's own children, but all children are cherished, and family is everything. Don goes on to tell me that he was stationed in Spain during his time as a Navy Chaplain and that his oldest son was born there. When he retired, he wanted to use the contacts he made in Spain to start a business and began by importing tiles, but found that they often were broken and were hard to ship,so he began by importing some Spanish foods that he became familiar with. He built a clientele, and started polling his customers, many of whom are Spanish expats or people who have travelled to Spain for business or pleasure and want to recapture their experience there, about their interest in buying Jamon Serrano or Jamon Iberico, the famed hams of Spain. The response was overwhelming and Don began a ten year mission to import these unique hams that for years have been banned from import into the US. His business has expanded over the years, outgrowing first his basement, then a storefront, then warehouse before locating in his current facility.

As we wandered through the retail store, Don had a story for almost anything in his catalog. While his business has grown, one thing has not changed at La Tienda. The Harris family works with small producers and farmers all across Spain to bring the very best of Spain to his customers. It is something he is very proud of. He had me smell the deep rich scent of bittersweet pimenton, smoked paprika that is a staple in the Spanish kitchen. I tasted artisan olive oils,one with a peppery finish and another that was rich and buttery. He explained that the redness in his chorizo was from the addition of pimenton. The more he shared his enthusiasm and love for Spain and the products he hand-selects for his customers, the more I wanted to learn. I gathered up items from the store to make in my home kitchen, and reluctantly said goodbye to Don and La Tienda, ready to take what I learned from him, about food, life and family back to my own kitchen. And the best part, is that no matter how far away you live from Williamsburg, VA, the tastes of Spain are only a click away.

Next...Essentials for a Spanish pantry

Restaurant DucKing, Jaya One, PJ

I saw DucKing was with brisk business when I was at Jaya One on my first visit.
No, not a mispelling from my side, DucKing is the name.
But it didnt cross my mind to try it so soon.

Then I received a call, from my very busy-and-important friend Jeremy, who painstakingly got a few of us together to eat at DucKing. He said that Elaine had DucKing in Jakarta before and it's really yummy.
I scanned through the very thick pictorial menu..in which there were so many choices, I didnt know what to order. The last count was about 200+ dishes, excluding drinks and desserts menu..

Since it's called DucKing, I assumed I would at least need to try 1 duck dish right?

We ordered 1/2 Peking Duck..

The staff wrapped the sliced duck skin for us..Quite little for half duck eh? Disappointing as the pancake was dry, the skin was hard and chewy. Not good at all.

As for the preparation of the duck meat, we opted to have minced duck meat served on lettuce....We were rather surprised, we thought this 5 scoops of mince meat (including julienned carrots and mushrooms) was very little from half a duck. Taste wise, it was rather salty; it tasted like mince pork stir fried in dark soy sauce and oyster sauce. No, I could not detect the duck.

Feeling rather cheated by now, a portion of Nanking Salted Duck was served..This was absolutely scrumptuous! The meat was juicy, warm and nicely salted; the skin was soft and fragrant from the marination.

They recommended the Grilled Squid with butter..This was another hit. The exterior of the squid was slightly burnt, giving it a smokey flavour and works beautifully with the really gorgeous marination. The squid was fresh, springy and sweet. Very tasty indeed.

We also tried the 2 Combination BBQ meat from the BBQ meat section..

The roasted pork's skin was very crunchy, eaten with mustard sauce was yummy. The char siew was the solid BBQ meat type, not those which melts in your mouth. Served with a drizzle of malt sugar syrup/ honey. Quite nice, though not as good as Seremban Favourites.

The tau foo with crab meat was just mediocre..I have definitely tasted better.

Same goes for the brocolli..Very average.

Jeremy ordered some braised pork (which I didnt get the name)..

Looks like Tung Por Yuk to me, but the sauce tasted very much like sweet and sour sauce. I thought the combo was rather weird; think for this slab of meat, I'd much preferred the traditional sauce.

We ordered some mantao to go with the pork.. Nice and fluffy..

The guys had the dishes with lard rice (zhu yau farn) As sinful as it sounds, this bowl of rice was lip smacking to the max....

We ended our meal with some deep fried durian pancakes
It was so crunchy on the outside..

And oozes golden, rich, velvety durian silk once we took a bite. Sends me straight to cloud nine. Delicious, delicious, delicious. Would love to try their durian ice cream and durian pudding, but was rather full by then.

Addition: Ooopss, was running through my photos file and noticed that I didnt post this up earlier.. We also had woo kok for snacks (yes, DucKing serves dim sums too), which was just ok.

Total bill was RM226.

Restaurant DucKing is located at 8-G, Block M, Jaya One, No 27, Jalan Universiti, 46200 PJ. Tel: 03-79579819. If you are coming with a large group, it would be better if you make reservations.

Restoran Adai Village Fish Head, Pudu

Lunch at Pudu was never very hard for us.

Having so many choices for good food, we decided to move from the conventional and have some fish head noodles.

I had this about 6 years ago, I recalled the soup was very tasty..

Wonder how's the standard of it's food now..

We sort of regretted when we reached Adai as the weather was really scorching hot, seems not too good for a bowl of fish head noodles..

Nonetheless, we were seated..and decided to have fish slices noodles (choice of fish head or fish slices).

I had mine with thicker noodles (chou mai), with a mixed of deep fried fish slices and fresh fish slices. It was not as good as I remembered, the soup was not as thick and there was no hint of wine at all. Noodles were smooth and goes well with the other condiments. As for the fish slices, obviously it was a breeze to eat compared to munching chunks of fish head. The deep fried fish slices was much tastier compared to the fresh slices. The fresh fish slices was somewhat, bland. The bowl was huge though, we could not finish it. My boss find this satisfying nonetheless..to me, it's neither fantastic, nor bad. Just average I guess.

Restoran Adai Village Fish Head is located at Jalan Landak, Pudu. Also serves dishes and other types of noodles. Same area as Thong Kee eggtarts, near The Store Pudu.

Fitness and an injuwii

I could not resist entering a contest over at CityMama, who is giving away the red-hot Wii Fit based on an embarrassing fitness story. Okay, I am fifty-something, have had 6 kids (2 of whom are teenagers), been pregnant 8 times, been married almost 33 years (to the same man), am post-menopausal...let's get real, I am an embarrassing fitness story. However,that sounds more pathetic than funny so I am sharing a hilarious fitness story that I was part of. So here it is (make sure you go to the bathroom before you read this!).

Several years ago in our office, we had a young administrator, Carl. Carl was obsessed with his looks, working out, worrying about the slightest appearance of crow's feet, though he was a very nice-looking and very fit young man. In an office of predominantly women, most of whom were married and had kids, we lived vicariously through Carl's adventures as a single guy. He took to working out at a fitness center near the Lab during lunch. One day he came back from his lunchtime workout late and obviously flustered. When we asked him if something was wrong,he recounted that something terrible had happened to him at the gym. He said when he was finished on the treadmill, he had gotten off and moved onto the next piece of equipment. As he headed into the showers, he heard a lot of commotion, and ran to the equipment room to see someone sprawled on the side of the treadmill he had gotten off of, and the guy was explaining that someone had left the treadmill on and when he tried to get on, it knocked him down. Carl realized that he was the one who had left the treadmill running, and was horrified that he might have contributed to someone getting hurt. We asked if he knew who it was and he said the guy looked familiar, but he couldn't place him.

A couple of days later, our PR manager was meeting with a marketing consultant we had been working with. I was sitting in my office, and Carl came in a panic asking if he could stay there. I wasn't sure what he was so upset about so I walked out into the hallway. There was our PR manager coming down the hall with the consultant...his eyes were both blackened and he had a splint on his nose. I went up, saying, "Oh my God, what in the world happened?"He answered, "Some idiot left the treadmill on at the gym and I stepped onto it and fell and broke my nose!"

We have probably burned more calories in our office laughing about this story than Carl did in his original workout and needless to say Carl never lived this down!

Cubes Restaurant, Jaya One, PJ

Gosh, I've been trying to post this for 2 days and somehow, the pictures just wont load!
:-(

~~~~~~~~~~~~~



Dinner was at 8pm
We left KL at 7:30pm, very certain that we could reach Jaya One by 8pm.
Wrong, wrong, wrong... :-(

Dataran Merdeka was closed due to RPK's matter and we were stuck in KL jam for about 40 mins.

We finally reached Jaya One, walked around aimlessly until we finally found Cubes.

We apologised; Jun, Amy and Andrew were gracious with the fact that they had to wait till 9 pm for dinner. aiks!

Since it was rather late, we were the only customers and I felt rather stifled with all the attention from the waitresses and maitre d'.

Dinner was served almost immediately, as they had ordered before we arrive (lucky us!)....


We had watercress soup to warm our bellies first..
Quite light and not too salty..

We had half portion of Aromatic Duck..
This dish reminds me of Peking duck as it was served with pancake, sweet sauce, spring onions and cucumbers. However, the skin was not sliced, but the duck meat and skin was rigorously scrapped off from the bones (using fork and spoon) by the server..

We then roll it up with the other condiments...The duck was well marinated, I could taste the herbs infused in the meat. It's quite moist but the duck skin was rather wasted (i love eating duck skin) as it was shredded to a million tiny threads..(hehe, ok, was just exagarating). When I ate the duck meat on it's own, it's more on the sweet side though.

Aubergines cooked with spicy sambal..This was pretty good, especially if eaten with white rice. They find the sauce very spicy, so MC and I finished this dish.

Steamed rice dish which I dont know it's name..some parts of the rice was half cooked, hence it was hard. I didnt like this.

The homemade tofu..Looks pretty and tastes lovely. Tofu was deep fried till golden brown; silky smooth tofu against the crunchy exterior served with delicious scallop mushroom sauce. yummy.

Jun wanted the fried boneless ribs
This would be a good snack with beer as it's really crunchy, yet the meat was tender. A tad on the salty side, this goes well with rice.

We had seafood noodles..
The sauce was way too salty, hence we did not manage to finish this dish..

As Cubes is skewed towards chinese fine dining, the portions are smaller and the prices are heftier. If I didnt recalled wrongly, we paid about RM35 (or was it RM40) per person, exluding wine.

Cubes is located at 18-1, Block L1-1, Palm Square Jaya One, No 72A Jalan Universiti, PJ.