Malaysia Boleh @ Jurong Point

I was actually quite surprise that not many people is aware of Malaysia Boleh at Jurong Point. This place has been opened for nearly one and half years but it seems that it has been under the radar. Maybe it is due to the location far west at Boon Lay. When people say that there is no good food in the West, now I have to disagree. They have a gem in Malaysia Boleh a food court like setup that housed our favourite Malaysia street food under one roof. Not known to many, the 2 partners actually went down to the stalls in Malaysia and sent months learning the recipes. Recipes are closely kept as a promised to these original stall holders with periodical audit from them flying all the way down from Malaysia. As far as possible, the owner will also import the same ingredients and sauces used exactly at the stall itself in Malaysia.

Penang Char Kway Teow 4/5

The Penang Char Kway Teow from 勇记槟城炒粿条 is the most popular stall at Malaysia Boleh judging from the super long queues in both my visit. I was told that due to the long queue then have to fry 3 plates in one batch instead of individually hence some form of standard has to be comprised. Nevertheless, the Penang Char Kway Teow was still up to the mark with each mouthful filled with the wok hei aroma.

KL Wanton Mee 4.2/5

The plate of KL Wanton Mee from KL Wanton Mee 吉隆坡鼎記云吞面 with springy noodle and flavourful roasted char siew was perfectly married with the delectable dark sauce that is the same as the one used in the KL stall. One of my favourite that I would go back for.

Pork Noodle 4.2/5

The Pork Noodle from Hong Kee Pork Noodles 雄记猪肉粉面 remembered me of the Tua Thow Kway Teow Soup which I had during one of my Johor Bahru Food Trail last year. The comforting bowl of pork noodle comes with lean meat, pig liver, minced pork, meatball and smooth rice noodle in a delectable light but flavourful broth.

Penang Hokkien Prawn Noodle 4.8/5

Simmered for long hours using prawn heads, pork bones and spices, the full bodied broth is packed with robust flavour. This bowl of Penang Hokkien Prawn Noodle from Penang Hokkein Prawn Noodles 檳城福建蝦面 is probably the best I have ever had outside Penang. The owners went to Penang to learn the recipe and techniques from the masters making the broth from 2am and helping out at the stall for a week.

Lor Bak 4/5

Made with five spice powder imported from Penang, the Lor Bak from Kedai Kopi Seng Thor Lebih Carnavon Loh Bak 檳城油頭街卤肉 at Malaysia Boleh is pretty good. The well marinated stuffing was wrapped in a thin beancurd skin and deep fried to a nice exterior crispiness. Accompanied with other delights like century eggs, beancurd, fishcake and deep fried shrimp crackers, this delightful plate of delights is good for sharing.

Curry Chicken Mee 3.5/5

The bowl of Curry Chicken Mee from Sister Curry Chicken Mee 姐妹咖哩雞面 comes with tender poached chicken and tau pok. The curry broth is not as lemak as those in Singapore with the yellow noodle soaking up the delectable goodness.

Bak Kut Teh 3/5

Not a big fan of the herbal type Klang Bak Kut Teh 巴生肉骨茶 but I am sure there are people who is different from me. The piping hot claypot bak kut teh goes well with a bowl of fragrant rice.

KL Hokkien Mee 3.5/5

There was hit and miss for the KL Hokkien Mee from 苏丹街丙哥福建面. The flavour was spot on with the used of the same black sauce as the stall in Kuala Lumpur and perfumed by pork lard. The lack down was the udon like texture that was too tough.

Claypot Chicken Rice 4.5/5

If you need your rice instead of noodles, I would recommend trying the Claypot Chicken Rice from Petaling Street Famous Claypot Chicken Rice 茨廠街驰名瓦煲雞飯. I took a mouthful and I was taken aback by the burst of aroma. The fragrant pot of rice also comes with well marinated succulent chicken.

Fried Oyster Omelette 4.8/5

One of my favourite local street food is Fried Oyster Omelette or Orh Luak. The local version is more burnt and crispy. The version at Malaysia Boleh from Penang Lorong Selamat Fried Oyster Omelette 槟城著名嘉嘉蚝煎 is the opposite, wet and runny. I thought I would not like it but it turned out that it is now my favourite fried oyster omelette in Singapore. The ratio of runny egg is more than that of starch. It also has a special sauce that accentuated the flavour which the owner did not want to disclose. The chilli dipping sauce is also an excellent complement to the orh luak.

Chendol 4.8/5

For those that has been to Penang will know that there are two famous Chendol stalls along Penang Road. Patrons that like their chendol need not fly all the way to have the dessert anymore. Right at Malaysia Boleh, one can indulge in this bowl of sweet delight from Penang Road Famous Chendol.

Apom Manis 3.5/5

Ban Chang Kuih 4/5

For some delectable snack one can try the Apom Manis or Ban Chang Kuih from Penang Gurney Drive 98 Apom. The Apom Manis comes in a choice of banana, kaya, corn and peanut wrapped in a soft and fluffy pancake. For the Ban Chang Kuih, it was my first time having the paper thin crepe like apom balik that is crispy and filled with grounded roasted peanut.

Lor Mai Gai 4.5/5

Big Bao 4/5

Good for tea break is the Lor Mai Gai and Big Bao. The lor mai gai is one of the best I have eaten. The sticky glutinous rice comes with generous slices of flavourful tender chicken. The Big Bao which is as big as my palm is soft and fluffy and has generous ingredients in it.

Malaysia Boleh has total 17 stalls in total and these are only some of the items I tried. To ensure the authenticity of the Malaysian street food, most of the sauces and ingredients are imported from Malaysia. Periodic audit is also contacted by the original Malaysia stall owners. Malaysia Boleh is definitely a gem and food heaven with all the street food under one roof.


Malaysia Boleh
Jurong Point
63 Jurong West Central 3
#03-28
Singapore 648331
Facebook: https://www.facebook.com/MalaysiaBoleh.JurongPoint
Nearest MRT: Boon Lay (EW Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Boon Lay MRT station. Take Exit C, D or E. Walk to destination. Journey time about 3 minutes. [Map]

[CLOSED] Malaysian Food Street @ Resorts World Sentosa (RWS)

Singaporean has been known to travel North across to our Malaysia neighbour for their local hawker fare. Malacca, Kuala Lumpur and Penang just to name a few Malaysia states that we are familiar with such as Penang Laksa, Jalan Alor KL Hokkien Mee and Malacca's Chicken Rice Ball. Coming to its 2nd anniversary, the Malaysian Food Street at Resorts World Sentosa (RWS) has been dishing out the popular Malaysian hawker fare to satisfy the craving of the locals and foreigners saving them the travelling time north.

Foodies will be rejoiced and spoilt for choice at RWS Malaysian Food Street with the addition of five new stalls from November 2013 to freshen up the offerings. The new stalls were also selected based on guests' feedback, coming from those that is well travelled to Malaysia and genuinely enjoy Malaysian hawker fare.

Penang Fruit Rojak 4.2/5

One of the new 5 stalls is the Penang Fruit Rojak ($4.50). I ever been told that a good plate of the mouthwatering Penang fruit rojak lies on the fruit cutting skill to retain the moisture of the fruit. The sweetness of the fresh fruit and the savoury prawn paste worked harmoniously with the chopped peanuts giving it a extra crunchy finish.

Char Koay Kak 4/5

I have to admit that I thought the Char Koay Kak ($5.50) is a mix of our local char kway teow and fried carrot cake. The springy rice cake was wok fried in black soy sauce with eggs and shrimps. The delectable rice cake tasted more savoury than sweet but was very enjoyable.

Oh Chien 4.2/5

Unlike our local version, the Fried Oyster Omelette or Oh Chien ($8) from Penang uses more flour giving it a more springy and chewy texture. Wok fried together with fresh oysters, I preferred the Penang's version to our local version. Not that I don't like the chilli dip which is quite similar to those used for chicken rice, I preferred a more tangy chilli sauce to go with the fried oyster omelette.

Penang Curry Mee 4/5

Beside Penang Assam Laksa, the other popular noodle dish in Penang is the Curry Mee ($5.50). The wholesome bowl of curry mee is filled to the brim with prawns, tau pok, cuttlefish and bean sprouts. The rich and flavourful coconut soup base is not really spicy but its so flavourful that I emptied the whole bowl. Mix it with the homemade chilli sauce to raise the spicy level. The authentic Penang curry mee comes with pig's blood but unfortunately this is not allowed to be served in Singapore.

Fish Head Curry 4.5/5

Among the five new stalls, my favourite is the Fish Head Curry ($28). The taste of the fish head curry is inclined to our Indian version that is both spicy and tangy. Cooked in herbs and spices together with lady's fingers. tomatoes and onions, the flavour of this beautiful pot of stew is further lifted by the tamarind and curry leaves. Rice, toasts and roti canai are also served at an additional cost.

The addition of the 5 new stalls at RWS Malaysian Food Street indeed freshen up the offerings with delectable Malaysian hawker fare that will get the foodies excited and satisfied with its affordable pricing. Do also note that the Malaysian Food Street opening hours has changed. Instead of operating daily and rotating the closing day among the stalls, all the stalls will now open everyday except on Wednesday.


[CLOSED]
Malaysian Food Street 
Resorts World Sentosa (RWS)
Website: http://www.rwsentosa.com/

Opening Hours:
Mon-Tue, Thu: 11am - 10pm
Fri-Sat: 9am - 11pm
Sun: 9am - 10pm
(Closed on Wed)

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Waterfront station. Alight at Waterfront station and walk to Malaysian Food Street, Resort World Sentosa. Journey time about 15 mins.

[CLOSED] Madam Kwan @ Vivocity

Many of you may have noticed that Vivocity has some what underwent a revamp of its food and beverage tenants with the introduction of several new restaurants such as Bornga, Jamie's Italian and The Chop House. The famed Malaysian Nasi Lemak chain, Madam Kwan has also moved across the causeway and opened its flagship oversea store in Vivocity Singapore. I was there one evening with fellow blogging friends from RERG, PinkyPiggu and FoodieFC to check out the place.

Curry Fish Head 3.5/5

One of the reasons why we are at Madam Kwan is to try the Curry Fish Head ($49). For the price we are paying, its quite a big pot of curry with lady fingers, brinjal and Tau Pok. We checked with the waiter and understand the pot of curry was cooked the same way it is done in Malaysia except that the chilli paste is different due to some ingredient import requirement. When we tasted the curry broth, all of us has that puzzled look at one another. The curry broth is something that is new to our palate and not the usual curry we have in Singapore. I am lost of words to describe it but it may take a while for the local palate to accept it. However, the noteworthy was the Tau Pok. The huge as a fishball Tau Pok not only was crisp on the outside but it still had that soft spongy interior bite to it.

Madam Kwan's Nasi Lemak 4.2/5

Finally I have a taste of the most expensive Nasi Lemak. Madam Kwan's Nasi Lemak ($13.90) is served with 2 pieces of curry chicken, cucumber, sambal ikan bilis, acar, dried shrimp floss and hard boiled egg. The accompanying sides are noteworthy and tasty in its own right but the star has to be the rice. The rice was fluffy and beautifully fragrant by the aromatic coconut milk which was so good that I can eat it all by itself.

Nasi Bojari 4.5/5

Even though I have not been to Madam Kwan's Malaysia outlet, I have already heard much about the tri-coloured rice created by Madam Kwan herself. I am glad that the group ordered the Nasi Bojari ($18.90) which comes with the tri-coloured rice, assam prawns, shredded beef redang and a huge chicken drumstick. The drumstick was fried to a nice crisp on the skin but still tender and juicy inside. While the assam prawn was lip smacking, the shredded beef redang was missing that wholesome chunky enjoyment.

Chicken Satay 4/5

Beef Satay 2.8/5

Between the Chicken Satay ($11.90) and Beef Satay ($13.90), the clear favourite is the chicken satay. The chicken satay was well marinated and succulent. The flavour was further accentuated by the nutty dipping sauce. On the other hand, the beef satay was dry and tough.

Otak Otak 4/5

While there was mixed opinion among the group about the Otak Otak ($15.90), I enjoyed the thick slab of fish paste which was not mushy. Chunks of fish meat lends a delectable bite to the otak otak which was also not too spicy.

Curry Laksa 2.8/5

It seems like Curry Laksa ($11.90) used the same base of the curry fish head. The curry broth was not as flavourful compared to the curry fish head. It lacked that spicy lemak kick that I have grown up to associate with.

Although the portion served at Madam Kwan is bigger in portion compare to what you can get at hawker, I still cannot get over that fact that it is so pricey for hawker fare. Yes it comes with better quality ingredients and air conditioned dining environment but hawker food are meant to be affordable. I walked away asking myself whether I will return. Probably yes for the Nasi Bojari but definitely not so soon.


[CLOSED]
Madam Kwan
Vivocity
1 Harbourfront Walk
#01-152/154
Singapore 098585
Tel: +65 62719989
Facebook: https://www.facebook.com/madamkwans
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 1. Journey time about 5 minutes. [Map]

Heng Kee Curry Mee @ Hong Lim Food Centre

Mentioned Hong Lim Food Centre, there are a few stalls that are not to be missed. One of the oldest and popular stalls is Heng Kee Curry Mee located at the first level of the food centre. Currently run by the 3rd generation, the stall still is a crowd puller with long queues around the clock.

Curry Mee 4.2/5

The bowl of Curry Mee ($4/5/6) came with an artery clogging thick and robust curry gravy. The gravy tasted nothing near the Indian or Malay curry. It has its own characteristic representing the Chinese style curry from an over 40 years old recipe passed down generation to generation. The red and fiery looking curry is accompanied with a luxurious serving of tau pok, chicken, fish cake and potato.

Curry Mee 4.2/5

You may not believe it but the curry gravy brings the bowl of different components together and it actually works in a wonderfully and delectable way. The greasy curry was so addictive that I just can't stop until I emptied the whole bowl. I guess I just have to leave my diet plan to another day.


Heng Kee Curry Mee
Hong Lim Food Centre
Blk 531A Upper Cross Street
#01-58
Singapore 510531
Nearest MRT: Chinatown (NE Line, DT Line)

Opening Hours:
Mon-Sat: 1030am - 230pm
(Closed on Sun & PH)

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Walk to Hong Lim Market & Food Centre by cutting through Chinatown Point. The food centre is located behind Chinatown Point. Journey time about 5 minutes.