FOOD Magazine . issue 09 March 2012

Issue 09 . March 2012

A Li Yaa Island

03

Ramen Taiko

39

Entree Cafe

55

BlackBall

65

Utara Coffee House

33

Wok Dish Way

19

FOOD online magazine is published monthly. All rights reserved. Reproduction in whole or part prohibited without permission. While the publisher has made every effort to ensure the accuracy of all information in this magazine, we will not be held responsible for any errors therein. The opinions and experiences articulated on this magazine are entirely based on blogger's personal taste buds and may be at odds for other foodies.

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031933395565

A LI YAA ISLANDBukit Damansara, Kuala Lumpurby www.malaysianfoodie.com

WOK DISH WAYKota Damansara, Petaling Jaya, Selangorby www.summerkid123.blogspot.com

UTARA COFFEE HOUSEHotel Armada, Petaling Jaya, Selangorby www.malaysianfoodie.com

RAMEN TAIKOMont Kiara Shoplex, Mont Kiara, Kuala Lumpurby www.foodpoi.com

ENTREE CAFEDamansara Uptown, Petaling Jaya, Selangorby www.malaysianfoodie.com

BLACKBALLBandar Baru Sri Petaling, Kuala Lumpurby www.foodnframe.com

Aliyaa Island Restaurant & Bar I 03

A LI YAA ISLANDBukit Damansara, Kuala Lumpur

A Li Yaa Island Restaurant and Bar is located around the residential area at Bukit Damansara which offers delicious authentic Sri Lankan food.

A Li Yaa means ‘elephant’ in Singhalese. It symbolises the beauty of culinary globalisation amidst a lush backdrop of modern day eating fuelled by a constant conveyor belt of comestibles.

Ambiance inside the restaurant was pretty good and cozy, with warm lights illuminating the Sri Lankan stone-themed decor. There is a bar where customer can order alcoholic drinks to go with their meals.

A Li Yaa called these "sambal" as Sambol, which came in various unique flavours to complement the Sri Lankan dishes. We had the Seen sambol, Pol sambol, Katta sambol and Karuvappilai sambol laid out on the table for us to savor with our dishes.


by www.malaysianfoodie.com


Fish Cutlet (RM15)


The first appetizer was Fish Cutlet. The meats steamed into a paste of mixed flavours with spices and then breaded with toasted flakes. Munching away the crispy skin, the soft texture of mashed potatoes and fish meat were revealed. Taken with their special chilli sauce, it did open up my appetite for more delicious dishes to come.

Lamb roll, the spicy marinated meats and onions wrapped into bread and dry fried on a hot pan to seal in the flavours. Surprisingly, although the skin was thicker than normal spring roll skin, yet it was easy to chew despite of the firm texture.

by www.malaysianfoodie.com I

Lamb Rolls (RM15)


String Hopper Kothu Seafood (RM28)String Hopper Kothu Chicken (RM18)

The String Hopper Kothu Chicken and Seafood were similar except one came with minced chicken while the other came with seafood.

This Sri Lankan specialty was being prepared from spaghetti-like strings of unprocessed brown rice flour dough squeezed through a sieve onto small woven trays, which later steamed to perfection. Served hot after fried, it was a delight to the taste buds.


This is the Sri

Lankan version

of “Putu Mayam”

in Malaysia.

Each string is

kinda elastic and

has a mild

sweetness. It

tasted so nice

especially eat it

with the coconut

sambol.

Plain String Hopper (RM8)



One of the top sellers here is this heavy spiced taste Mutton Paal Poriyal. The tender juicy mutton came in small bite-sized portion which cooked with curry leaves and lots of chillies.

The Fish Sothi was good too, cooked in coconut milk lemongrass, with added garlic, shallots and curry leaves to produce this mild and thin creamy curry.

Mutton Paal Poriyal (RM21) Fish Sothi (RM19)


The Brinjal Moju smelled really good upon serving. The deep fried brinjal slices were mixed with spices and a pinch of vinegar to reveal its thick flavour of sweetness.

This platter of Eggplant Sombol was served with onion slices to bring out the fragrance in the dish itself. It was so irresistible for me to take a spoon after another!

Eggplant Sombol (RM8)Brinjal Moju (RM8)



Mixed and Baked Lumprice Chicken (RM24)


Next up on the menu was the rice dishes, Lumprice Chicken to be exact.

We were served with two different versions, one unmixed and the other one with all the ingredients mixed together and sent for a short oven bake to release the sweet aromatic flavour. Wrapped in the banana leaf and served with fried egg, roasted cashew nuts and vegetables of the day, it did remind me of Penang's Nasi Kandar.

Unmixed Lumprice Chicken (RM24)



Devilled Crab (RM12.90/100gm)

Colombo Styled Crab (RM12.90/100gm)


Are you a crab lover? Then these huge crab dishes served by A Li Yaa should suffice to satisfy that craving. We were served with 2 huge crab dishes in the form of Devilled Crab and Colombo Styled Crab. The difference between these two would be the way it was cooked and the contrasting flavours.

A Li Yaa's Devilled Crab was cooked in a sweet and sour sauce while the Colombo Styled Crab was prepared with hot and spicy black pepper. I much preferred the Colombo Styled Crab for its spiciness and great taste.



Normal and Egg Appams (RM6 each)

Appam is Sri Lankan local

favorites. It looks like the thin

wafer and bowl shaped

pancakes which made from

fermented batter of rice flour

and coconut milk. It comes

with different choices of

flavours like egg appam,

coconut appam, plain appam

and also the sweet taste bites

of appam.


Vattilappam is another local favourite for Sri Lankan desserts. It is a sweet and rich pudding, made of coconut milk, brown palm sugar, eggs and various spices including cinnamon.

The texture of Doosra Roti was slightly hard. This flat bread is pan-grilled with grated coconut, onion and mild chilli. Being mild in taste and non-spicy, the coconut sambol works best as the condiment to spice up the Doosra Roti.

Doosra Roti (RM8)Vatilaapam (RM8)



Here are some of the specialty drinks that served at A Li Yaa.

Virgin Mojito, a strong minty concoction of mint leaf, brown sugar, fresh lime and bitter lemon. While Lychee Assam Boi is the perfect thirst quencher with combination of fresh lychee and asam boi.

Lychee Assam Boi (RM12) Virgin Mojito (RM12)



RestaurantA Li Yaa Island Restaurant and Bar

Address48 G&M, Medan Setia 2Plaza DamansaraBukit Damansara50490 Kuala Lumpur

Telephone+603 2092 5378

Business Hours12 p.m. - 12 a.m. daily

Websitewww.aliyaa.com

Facebookwww.fb.com/aliyaamalaysia

ReservationCustomer able to make reservation through TableFourUs mobile app

For RedCard holder, you are entitled for 30% discount off on total food bill (only apply to ala-carte menu).

Note:1. RedCard offer not available on Thursday, Friday and Saturday.2. Booking in advance is needed and please mention you are RedCard member.3. Maximum guests allowed is 4.

WOK DISH WAYKota Damansara, Petaling Jaya, Selangor

Located at Kota Damansara, Wok Dish Way served a wide variety of tasty Chinese home cooked food, with Lei Cha (擂茶) as their signature dish. Wok Dish Way is one of the recent establishments that pride itself with traditional Lei Cha recipes that have been passed down from older generations of the family.

The restaurant, named ‘Bu-Zhi-Dao (步滋道)’ in Chinese, seems to have the homophonic of 不知道. It means do not know or no idea in English, making this restaurant much easier to be remembered.

So next time when your friends ask where would you like to go for meal and you answer ‘Bu-Zhi-Dao’, then they will know where to bring you -- that's ‘Bu-Zhi-Dao (步滋道)’ or Wok Dish Way!

Overall it was pleasant and warm, mostly because the dishes were traditional and tasted like home-cooked food. This is a good place to start for beginner to try out the Lei Cha!

Wok Dish Way I 19

by www.summerkid123.blogspot.com

Wok Dish Way I 21

Bu-Zi-Dao Lei Cha / 步滋道擂茶 (RM7.90)

Wok Dish Way I 22

Soup and Side Dishes for Lei Cha

by www.summerkid123.blogspot.com I

Mention Lei Cha and you will get either very positive response or a grunt of dislike by most people.

Lei Cha is essentially a tea-based broth comprising a mixture of tea leaves and herbs that are pounded together, forming a green substance that is then poured onto a bowl of rice topped with various cut of vegetables and nuts. Needless to say, this ‘green’ combination is healthier than it is anything else, but might not bode well with people who do not fancy vegetables.

Wok Dish Way I 23

Bu-Zi-Dao Lei Cha with Fried Rice / 步滋道擂茶炒饭 (RM9.40)

There is an option of eating the Lei Cha with white rice or fried rice. The chef fried the rice with the mix of Lei Cha paste, giving it a greenish colour and more fragrant taste.

The side dishes, including cabbage, bean curd, potato leaves, french beans, nuts, and dried radish, made all the difference as well, giving the whole combination a nice crunchy texture and a savory taste to it.

Despite its unique taste, it is a healthy antioxidant food with high fiber.

Wok Dish Way I 24


Sweet Potato Porridge

Wok Dish Way I 25

Wok Dish Way I 26

Special Teo Chew Fried Kuey Tiao / 招牌蛋香潮州果条 (RM7.90)


In this Special Teo Chew Fried Kuey Tiao, what appeared to look like ‘wat dan hor’ turned out to be slightly different.

The smooth ‘hor fun’ or flat noodles were stirred fried first, then mixed with egg batter to pan fried until a crispy finish. The serving looked like layers of golden pancakes topped with savory gravy, seafood and vegetables, similar to ‘wat dan hor’.

But a closer look at the pancakes revealed that it was actually omelette with noodles embedded within. What a surprise and unique way of serving turned out to be quite tasty as well.

Another thing that added mark to it was the dish did not taste oily at all. The fact that the noodles were pan fried instead of deep fried also made it a healthier option!

Wok Dish Way I 27

Claypot Vinegar Pork’s Trotter / 砂煲猪脚醋 (RM11.90)

Smelling this already made my saliva start to drop. Its sourness and pungent taste of the gravy really opened up my appetite. The sweet and sour gravy with a hint of ginger taste made me craved for another bowl of rice. The pork trotters tasted moist and succulent after a long cook with black vinegar.

Simmering for more than 6 hours, this soup was no doubt fully infused with the goodness of chicken essence and herbal. Though the soup looked darker in colour, it tasted thin and clear, sipping a few spoonful of it really warm up my stomach.

Claypot Vinegar Pork’s Trotter / 砂煲猪脚醋 (RM11.90)

Wok Dish Way I 28


Herbal Chicken Soup with Rice / 药材鸡 (RM10.90)

Wok Dish Way I 29

Marinated with ‘nam yu’ or

fermented bean curd, it was

aromatic and deep fried to a

golden brown finish with

crispy edges and juicy meat

within. This nam yu pork

was pretty addictive and I

just couldn't stop putting it

into my mouth.

Nanru Pork / 南乳炸肉(RM8 small / RM15 big)

Marinated minced meat rolled with bean curd sheet and deep fried until crispy then served piping hot, Golden Meat Roll was definitely one of my favourite dishes that night. Though being deep fried, the meat roll still able to have the juiciness of meat locked within the crispy outer layer, not bad!

Fully absorbing the essence of curry, the chicken was flavorful with tenderness retained, and sided with lovely potato cubes. I liked the gravy for it was thick and coconut creamy but would taste more "oomph" if leveled up the spiciness.

Golden Meat Rolls / 黄金肉卷 (RM8)

Wok Dish Way I 30


Curry Chicken / 咖喱鸡 (RM8.90)

Wok Dish Way I 31

Red Bean Soup (RM2.90)

The meal ended with a bowl of lovely red

bean soup to balance out the oiliness of the

mains we had. Tasted moderately sweet

with chewy red beans. Too bad there was

no dry tangerine peel added in it, else I

would have another bowl for it.

Wok Dish Way I 32

RestaurantWok Dish Way

Address2A-1, Jalan PJU 5/1047810 Kota DamansaraPetaling Jaya, Selangor

Telephone+603 6150 7496

Business HoursMon – Sun12 p.m. – 10 p.m.Closed on alternate Sunday

Facebookwww.facebook.com/pages/Wok-Dish-Way-步滋道小厨/167827159947870


Iced Blended Cucumber Lemon (RM6.90)

For RedCard holder, you are entitled to enjoy 2 meals for the price of 1 (only apply to ala-carte menu).

Note:1. RedCard offer not available on Friday, Saturday and Sunday.2. Maximum guests allowed is 2.

Utara Coffee House I 33

Fried Mee Hailam (RM18++)

UTARA COFFEE HOUSEHotel Armada, Petaling Jaya, Selangor

The Hainanese cuisines have rich history dating back to the British Colonial era of which many of the Hainanese served the British Colonial as cook back then. That was when the inspiration to fuse the Hainanese dishes with the English cuisines, came about and leads to the revolution of the Hainanese cuisines. And for that reason, Hainanese is best known for their western specialties, today.

Utara Coffee House is a food haven located in the lobby of Hotel Armada. It is known for its delicious and addictive array of local, including the talk-of-the-town Hainanese delicacies. Their Executive Chef, Chew Teik Chye will takes you on a gastronomic journey into his good old days as a Hainanese boy, which he learnt it from his grandmother.

The Fried Hailam Mee was cooked over slow fire for the best of flavor. It was jam packed with crab meat, seafood and vegetables. As rich as it gets, this noodle dish is the Hainanese version of fried Yellow Noodles.



Meat lovers will fall head over heels with Chef Chew’s Hainanese Braised Lamb Chop. The dish braised with potatoes, and it comes accompanied with steamed white rice and vegetables. The meat is juicy and tender, and with the specialty sauce, I wish to have another bowl of rice.


Hainanese Braised Lamb Chop (RM46++)



Being a Hainanese himself, Chef Chew is well known for his Hainanese Chicken Rice and probably can hardly get it as original as this! The Hainanese Chicken Rice does not consist of roasted chicken but instead, made of well simmered chicken. The correct heating technique and the precise cooling-off method were adopted by Chef Chew to create the smooth chicken texture that he is prized for. The rice was really fragrant too, and matched with the chicken, what a superb Hainanese Chicken Rice!

Hainanese Chicken Rice (RM20++)


Hainanese Chicken Chop (RM24++)

Chef Chew’s very own homemade Hainanese Chicken Chop is a must-have. It was served with onion gravy and green peas. The chicken meat is chopped and hit onto the mallet until flat, then deep fried until golden brown crispy. Simply yummy~licious!



Last but not least, we tried the Hainanese Chicken Pie. It was covered with a delicious crispy crust on top of a bowl, which contained chicken stew inside with potatoes and carrot as well. The tender meat tasted very nice. I like to dip the crust into gravy and wrapped with a small slice of chicken meat, my own combination to taste all the flavour in one bite, yummy!

RestaurantUtara Coffee House,Hotel Armada Petaling Jaya

AddressLot 6, Lorong Utara CSection 5246200 Petaling Jaya, Selangor

Telephone+603 7954 6888 ext 4557

Business Hours11 a.m. – 11 p.m. daily

Facebookwww.facebook.com/HotelArmadaPJ

Hainanese Chicken Pie (RM20++)

RAMEN TAIKOMont Kiara Shoplex, Mont Kiara, Kuala Lumpur

I have been staying at the area nearby Mont Kiara for some time now. Little that I know besides the mall like Plaza Mont Kiara, 1 Mont Kiara and Solaris, there is another mall located within the circle of that area. The place is known as SHOPLEX and it is located just next to the 1 Mont Kiara shopping mall. You may only notice it from the road side’s Las Vacas and Coffee Bean.

There is an old timer Japanese ramen shop called Ramen Taiko opened in Shoplex. The restaurant’s decoration and outlook carries a design of olden Japanese ramen shop feel where the sliding door and wooden walls are used. Its ambiance felt very homey too as if you are dining at own home.

Ramen Taiko’s owner with its team of chef prepared a menu serving authentic and high quality food that is presented with a modern flare to cater to the discerning taste of their customer. The dishes were crafted using traditional cooking style and best quality ingredients source from local and Japan.

Ramen Taiko I 39

by www.foodpoi.com

Ramen Taiko I 40

Ramen Taiko I 41

In conjunction with Chinese New Year, the chef had created a healthy version of Yee Sang. It looked so colorful from the veggie mix.

The Yee Sang was a combination of salmon sashimi, pumpkin strips, carrot strips, red cabbage strips, pomelo bits, and veggie. While the sauce mixed from plum sauce, sesame seed oil, five spice powder, white pepper, crouton (made from fried tempura flour), sesame seed, crashed peanut, tanoki, and fresh lime.

Ramen Taiko I 42

by www.foodpoi.com I

Ramen Taiko I 43

Chasu (RM14) Pumpkin Koroke (RM14)

BBQ pork slice with cabbage saladand BBQ sauce

Deep-fried pumpkin croquette

Ramen Taiko I 44


Tatami Nori Salad (RM16)

Grilled baby sardine sheet with seaweed, green lettuce, tomato and cucumber.

The salad came with 3 types of dressing where customer get to choose either the onion sauce, sesame seed (goma) sauce or wasabi dressing.

Ramen Taiko I 45

Gyoza (RM12) Buta Kakuni (RM17)

Pan-fried dumpling with chives,minced pork, round cabbage, dry shrimp and Chinese turnip. Dunk in the dumpling to the vinegar mix to enhance its flavor.

Braised pork belly with soya sauce. The lean cut with perfect proportion in

between lean and fat pork braised for few hours in superior soya sauce.

Ramen Taiko I 46


Rainbow Maki (RM23)

Tuna, Butter Fish, Salmon, Green Lettuce, Cucumber, Mango, Avocado, Mayonnaise

Ramen Taiko I 47

Ramen Taiko I 48


Name Harumaki (RM15)

Name Harumaki is the most beautiful dish of the day. It resembles the feeling of having Sakura season while eating this dish. It consists of wrapped rice skin with green salad, cucumber, egg omelet, crab stick, avocado, mango and mayonnaise.

Ramen Taiko I 49

Mabo Tofu (RM14) Subuta (RM17)

This is one of the best mabo tofu in town which I had so far. The ingredients are

fresh, no stingy portion on the pork and sauces. I can clear this whole bowl with a bowl of rice on its own. Recommended to

order!

Have you ever heard of Japanese version of KU LO YOKE? This is the one. Taste is

quite similar with the Chinese version but not having the same batter thickness on

the meat.

Ramen Taiko I 50


Prawn squid, fish cake with cabbage, carrot and bell pepper

Nagasaki Chanpon (RM22)

Ramen Taiko I 51

Taiko Chashu Ramen (RM19) Sapporo Miso Ramen (RM18)

Sliced chashu with bamboo shoot, braised egg and spring onion. The bowl of

imported ramen mixed with braised pork soup base is my all time favorite ramen.

Here at Ramen Taiko, the ingredients used were the best from local vendors on

the meat and eggs.

Minced pork, corn, bamboo shoot, bean sprouts, spring onion, chives and butter

Ramen Taiko I 52

Kimchee Ramen (RM19) Hiyashi Chuka (RM17)

Korean cabbage, chashu slice, bean sprouts and chives

Sliced BBQ pork, tomato, egg, cucumber, crab stick, slice seaweed, corn with yellow mustard is served cold and nicely sliced.

Mix them all together for the perfect combination, and if you want more kick,

mix in the mustard as well.


Ramen Taiko I 53

Home made almond pudding

An Nind Tofu (RM7)

Ramen Taiko I 54

Macha ice cream (RM7)

Home made green tea ice cream with red bean paste


RestaurantRamen Taiko Japanese Restaurant

AddressUnit 15-0-2B & 2CMont Kiara ShoplexJalan Kiara50480 Kuala Lumpur

Telephone+603 2096 1822

Business HoursMon – Sun11:30 a.m. – 10:30 p.m.

[email protected]

Facebookwww.facebook.com/RamenTaiko

Entree Cafe I 55

ENTREE CAFEDamansara Uptown, Petaling Jaya, Selangor

There is this rather new cafe in town named Entree Cafe (pronounced anh-tray) which located in Damansara Utama, Selangor. The cafe served some nice fusion styled food, combined both Asian and Western delicacies.

Entree Cafe had a minimalist type of decor, but one thing did catch my eye, and that was the unique beautiful chalk drawing on their olive green walls. I enjoyed the ambiance and simple yet tasty food available here.

We started our meal with the entree dishes which served in small cup and bite-sized portion. It is simply deliciously cute.

Entree Cafe I 56


Entree Cafe I 57

Four Different Entree Dishes

Entree Cafe I 58

Asam Pedas Prawn on Toast (RM10.80/5pcs)The Sweet and Sour Fish Mantau


The Sweet and Sour Fish Mantau is like a cute miniature of burger. The half-cut mantau was stuffed with crispy fried fish in the middle with sweet and sour sauce. Its small bite-sized portion was just nice to put it in mouth and taste the savory flavour as a whole.

The Asam Pedas Prawn on Toast was very special with its sourness spicy sauce. The contrast texture between fresh prawn and crunchy toast was an interesting combination. It really opened up my appetite for more food to come.

Entree Cafe I 59

Beef Lemongrass Shooters (RM8.80/3pcs) Romaine Thai Chicken Salad (RM8.80/5pcs)

Beef Lemongrass Shooters had this interesting presentation, where the minced meat pasted on lemongrass and it came in this cute small cup. Tasted really good and juicy with the sauce along.

Romaine Thai Chicken Salad was a healthy but spicy Thai delights because of the tiny little chilly padi in it. Yet, for those who can accept that level of spiciness, it added some kick to this refreshing chicken and veggies mix.

Entree Cafe I 60


Famous 46th Rangoon Street Laksa(RM9.80 with a drink)

Their famous signature Famous 46th Rangoon Street Laksa came with a thicker than usual curry broth and much more flavorful. Served with Pan Mee type of smooth noodles, chicken, prawn and crispy bean curd skin, this dish does excite my palettes for more scrumptious dishes.

Entree Cafe I 61

Entree Dry Curry Chicken Served with Rice (RM10.80)

Next up was the all time favourite Malaysian dish, the Dry Curry Chicken with rice and "papadam crackers". The curry gravy was indeed quite "lemak" as most locals enjoy it that way. Served with fragrant butter and pandan infused rice, I found myself wanting for more.

The Coriander Peanut Pesto Stuffed Chicken came with a huge chunk of chicken breast meat doused in brown sauce. It was served with deep fried vegetables and mashed potato. With the thick pesto in middle, the chicken was simply tender and we did not even felt that having the breast chicken meat.

Entree Cafe I 62

Coriander Peanut Pesto Stuffed Chicken (RM18.80)


Entree Cafe I 63

Vegetarian Ratatouille Pasta (RM10.80)

Deep Fried Jackfruits Springrolls with Passion Fruit Coulis and Ice Cream (RM8.80)

Entree Cafe I 64


RestaurantEntree Cafe

Address33, Jalan SS 21/56B, Damansara Uptown 47400 Petaling Jaya, Selangor

Telephone+603 7732 8540

Facebookwww.facebook.com/entreecafe

For dessert, we had a trio of sweet stuffs consisting of Deep Fried Jackfruits, Mango and Vanilla Ice Creams. I love the way how jackfruits were prepared and deep fried "popiah" style. The natural sweetness and fragrant from the fruits itself simple irresistible. This dessert was the perfect ending for a good meal out.

BLACKBALLBandar Baru Sri Petaling, Kuala Lumpur

The current trend of Taiwanese bubble tea and dessert has spawned many new outlets around town. One of the most recent franchise that has opened its door in Klang Valley is called BlackBall. Originating from a famous Taiwainese tea and dessert ingredient called ‘Xian Cao’, Mr. Tang, the founder of BlackBall franchise has created his own unique recipe that is both healthy and delicious.

The ‘Jiu Fen Taro Ball Crushed Ice’ consists of soft ice flakes decorated with chewy pearls and hand made taro balls, sweetened beans and brown sugar syrup. The ‘BlackBall Signature’ combines grass jelly ice, taro balls, taro Q, red beans, pearls and their signature grass jelly to produce an interesting mix of flavourful dessert.

BlackBall also serves a whole range of bubble ice tea such as Boba Milk Tea, 3Q Passion Fruit Green Tea, Fresh Milk with Grass Jelly and etc. If you are a fan of bubble tea, you will be spoilt with choices at BlackBall. Overall, BlackBall does offer quality drinks and desserts at an affordable price. Taste wise, the ingredients were fresh and delicious!

BlackBall I 65

by www.foodnframe.com

BlackBall I 66

BlackBall I 67

BlackBall I 68

by www.foodnframe.com I

BlackBall I 69

BlackBall I 70

RestaurantBlackBall

AddressSS15 Subang Jaya (HQ) - 63G, Jln SS15/8A, 47500 Subang Jaya (012-371 9037)

Damansara Uptown, PJ - 52G, Jln SS21/58, 47400 Damansara Utama (012-371 9037)

Sri Petaling, KL - 79-G, Jln Radin Bagus, 57000 Bandar Baru Sri Petaling (012-652 5749)

KSL City Mall, JB - Level 2, L2-132 (C-3), 33, Jln Seladang, 80250 Taman Century (013-720 5210)

Taman Mount Austin, JB - 11-01, Jln Austin Height 3, 81000 Taman Mount Austin (013-720 5210)

Pulau Tikus, Penang - 232, Jln Burma, Georgetown, 10350 Pulau Tikus (04-226 0400)

KL Festival City Mall, KL - S29, 2nd Flr, 67, Jln Tmn Ibu Kota, Tmn Danau Dota, 53300 Setapak (012-911 2133)

Facebookwww.facebook.com/BlackBall.my

by www.foodnframe.com I

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FOOD Magazine . issue 09 March 2012

Documents

li yaa islandbukit damansara

sri lankan dishes

petaling jaya

kuala lumpurby

baru sri petaling

sri lankan specialty

katta sambol

karuvappilai sambol