Not long ago I received an email to review Popular Cuisine Restaurant at Towering. And exactly at the same day, I received another invitation to the same restaurant.
“Uiks! I am famous already! Got formal invitation for free food!! Nyiahahahha!!” I said to myself.
Then I proudly go tell to my mum.
“Maaaa, I got invitation to restaurant makan oh! They want me to review their restaurant.” I said to my mum.
“Are you charging them money for the review?”
“Nope. Level not high enough yet. Paiseh also la.. people spend me eat free food, I still accept money from them meh?”
“Bodoh..” my mum said.
my mum. heh.
———-
I went to do food review with Monica (http://everydayfoodiluvkk.blogspot.com/) and Joey (http://beautygossipologyst.blogspot.com/)
It was my first time meeting Monica, tried to meet up previously for food review but both of us 沒緣份.
Monica is a Yoga instructor at local gym call Core Fitness.
Eh, the first time we talked to each other is at the gym ^^” we only exchange email and sms before.
I met Joey through food review too! We went to D’KL together. Then only realised she’s my neighbour.. within walking distance some more. KK is very small. Hmm.
Chef Kong invited us to his kitchen to see he perform his kung-fu style cooking skill. He has been in this industry for more than 20 years. He has working experience at Pan Pacific Hotel, Ocean, Portview and Atlantis restaurant. Chef Kong also has several years of experience working in Melbourne’s famous Flower Drum restaurant.
His working experience.. too geng liao la -_-” I can’t remember all..
Cooking standard is above par, that’s for sure.
Let’s talk about the food.
金沙蝦 (Kam Sa Ha) — Let me tell you how this dish was prepared.
Firstly, Chef Kong deep friend the prawns, then stir-fried in salted duck’s egg yolk with lots of butter, then added some curry leaves to bring out the taste.
Butter + duck egg yolk + curry leaves = deadly combo. I confirm you hisap the prawn kaw-kaw until “tsk tsk tsk” sound come out hahahha.
According to Monica,
“‘Kam Sa Ha’ or loosely translated as Golden Sand Prawn. The huge Tiger Prawn is firstly deep fried then stir-fried in salted duck’s egg yolk. Curry leaves are added just to give it a tang of fragrance.”
Damn, her description is so good. Compare to me, I can only write shit. hahahhaa.
Joey is holding Tiger Prawn. OHHH YEAHHHHH.
I was so excited with my first bite, you know why?
Look at the size of the prawn..
Damn huge right? That’s RM18 for you.. per prawn.
And I got it for free, nyehheheehehhe (show off) 
The prawn even “kepit” one slice of curry leaf for me.. so considerate.
According to Chef Kong, he will serve even if you ordered ONE prawn. So nice oh!
But you don’t be naughty and order the prawn one-by-one la. He will personally come out from kitchen and pok you with wok chan (but still serve you, of course).
Assam Fish Head — Chef Kong uses 7-star grouper (七星斑) fish head to prepare this dish, in Nyonya style.
Errr… tell you one embarrassing thing — I forgot to eat this dish… HAHAHAHHAA. Food review wa.. fail x 100
But from the look of the fish, I reckon it’s good. I am not fond of fish head — I mainly attacked the mango chicken dish during the food review.
Mango Chicken — Ta daaa! this was my favourite dish of the night. Why?
The chicken is deep fried to golden perfection, how do I determine if the chicken is perfect?
First, the meat is tender and juicy. Secondly, the chicken breast is not dry. Third, the chicken bone marrow are not fully cooked.
That’s my personal term of perfection 
The golden crunchy skin taste like KFC, then added thin slices of young mango and sweet thai-sauce… makes your appetite raise few bars man. If you like KFC, this is your dish.
And this only cost you RM12.00 — worth every cent.
Jiu Pai Taufu (招牌豆腐) — OMG where is the tofu? (hidden under the mince meat in order to surprise you later, heh)
When we were at kitchen observing Chef Kong in action, Joey thought the chef was deep-frying a huge slice of bread… hahahahha. In fact it was this tofu!
The tofu was covered with mince pork, pork floss, chinese mushroom and many other ingredients (which I forgot)(nola actually I want you to go try yourself, don’t want to spoil the surprise)(excuses hehe).
It was a bit crunchy outside, but soft inside. If my memory serves me right, Chef Kong said they prepared the tofu daily themselves because they couldn’t find tofu supplier in KK who produces the type tofu they require.
You can check out the cooking in-action at Monica‘s blog.
Hot and Sour Crab (酸辣蟹) — Crabs were steamed, then stir-fried with spicy and sour sauce. This is the highlight of the day, because it took the longest to prepare, and Chef Kong emphasize about this dish the most.
According to Chef Kong, it’s the worst day to consume crab at 15th to 20th of Chinese lunar calendar because that’s when the crab release their “eggs”, thus becoming “kurus”. Best day to eat is 1st – 3rd day of lunar calendar.
See? You learn new thing from my blog even if I write shit, don’t you?
Today is 15th lunar calendar, in case you wondering. (this post published on 22th Oct 2010)
The dish comes with toasted bread so you can dip with the sauce. I tackle the bread first instead of crab.. hahahaha.
I enjoyed the companion of fellow bloggers and Chef Kong, and Chef Kong asks us to come to Popular Cuisines Restaurant again to try out other dishes.
My next visit I’ll definitely bring my mum along, to try out braised pork knuckle, another highly-recommendation dish from the chef.
Here’s how to find this place.
Popular Cuisine (聚友風味小廚)
Lot 9, Ground Floor,
Light Industry Shop Lot,
Towering Industrial Centre, 88300 Penampang,
Sabah
(Directly opposite Bintang Ramai)
Contact
013-8783188 / 016-8801683 (Chef Kong)
Business Hour
3pm-12midnight
Soon extend to 10am to 12midnight
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Hahaha... This is cool concept of yours whether intentionally or otherwise your approach really funny and entertaining. Keep it up Ah Bing!
One suggestion. Being in a multi-racial and multi religious country it would be helpful to categorize the outlets to non-halal, serve no pork and halal. That'll be perfect! :-)
Food Warrior (errr... Couldn't find a better nick)
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