Shabu-Shabu Time @Plus One Shabu Shabu Bandar Puteri Puchong by FollowMeToEatLa

The First Shabu-Shabu Restaurant in Malaysia with 1^st outlet in I-Utama which have been in business for more than 7 years ago. One Plus Shabu-Shabu prides itself as being the First Shabu-Shabu restaurant in Malaysia with it's 1st outlet in I-Utama which have been in business for more than 8 years ago.  Mr Steven Lau, the owner is proud that they were the first to introduce this dining concept to our shores way back in 2006.

Plus One Shabu-Shabu boasts an expansive double shop lots for its customers to sample a wide selection of soups & steamboat sets. Located at the suburban Bandar Puteri Puchong, Plus One Shabu-Shabu excudes a relaxed and welcoming ambience that made it a popular dining destination both for office workers, families and residents of this strategic township in Puchong.

This shabu-shabu restaurant offers a comfortable and contemporary dining space for you and your friends to dine in. The restaurant stylish décor provides an intimate place for a friendly and familiar food gathering with fairly ample parking.

Delight yourself with variety of 7 steamboat sets ranging from New Zealand Rib Eye Set, Deluxe Seafood Set, Pork Loin Set, Pork Intestine Set, Chicken Set, U.S Mutton Set to Plus One Mixed Ball Set among others. Diners can choose from a selection of 18 fresh and of great quality healthy broths to go with steamboat set.

I was totally impressed with the wide choices of broth available. One is spoilt for choice as they offered from savoury Macau Pork Bone with Corn Broth, special Signature Mutton Broth, cooling White Fungus Papaya and healthy Japanese Miso Broth to spicy Taiwan Hot Broth, authentic Pepper Pork Broth and all-time-favourite Thai Tomyam Broth! Pricing for the broth ranging from RM6 to RM8 and comes with unlimited refill too, so you can enjoy the broth till your heart's content without worrying about the cost.    

The steamboat ingredients are also available on ala carte. Diners can take their pick from the menu consisting of meats, fresh mixed seafood, home made meat ball, vegetables, noodles and rice too.

  

While waiting for steamboat items to be cooked, diners can also enjoy lip-smacking snacks like Deep fried Bean curd sheet, Deep fried HK Fish skin, HK Century eggs, pickled cucumbers, fried Wan ton and Deep fried shrimp ball as an appetiser.

For starter, we were served some century eggs called Black Pearl HK Century eggs. I was told that the century eggs served here are specially imported from Hong Kong. Therefore, it's really something different from the local ones, and I ought to at least give it a try. Honestly, I'm not a century egg fan. With their pungent ammonia smell, they are definitely an acquire taste. I was told, Hong Kong's century eggs are a lot easier to eat than what we normally buy in supermarkets.

There is only a slight tint of that pungency, and the texture was gorgeous with the white wobbly smooth while the yolk was deliciously creamy, totally different from the local ones. The pink pickled ginger was also very delish! Sweet, delightfully sour and juicy - these pickled ginger comes in very limited amount as they are sold in batches together with the century eggs. It goes well with century eggs, complementing each other and equally delectable on its own too!

Mr Steven is particularly proud of his Deep fried HK Fish skin too. If you are looking for something crispy and nice, opt for this special fish skin that offers an interesting taste and texture. Deeply flavoured fish skin crackle and crunch with the slightest touch of the teeth. Something different, it can be eaten on its own or with the broth too.

As for the broth, I have chosen the Chef recommendation; Macau Pork Bone with Corn Broth. The soup, which is clear and light, is filled with a variety of nutritious ingredients, including pork bone (big bone or tai kuat), radish, corn and wolf berries. Delicious from the start to finish, this broth goes well with the meat set especially the pork loin.

My husband who is still nursing a sore throat opted for another Chef recommendation; Nutritious White Fungus Papaya Broth. This sweet soup has many health benefits, especially good for nourishing our respiratory systems and lungs. Combination of the papaya, snow fungus and wolf berries is really tasty and refreshing. The broth get better towards the end of shabu-shabu session as more meat, seafood, vegetables are cooked in it. Tasted truly hearty and home made ... good to the last drop!

For steamboat set, we have the Deluxe Seafood Set. It was a rather generous portion, come with thickly cut grouper fillet, succulent tigers prawns, fish balls, brown sotong, scallop, crab meat and fried bean curd (foo chok).

Plate of goodness - Thinly sliced juicy Pork Loin

Plate of Premium offering - New Zealand Rib Eye

All of the steamboat set comes served together with an companioning set of yee mee noodles, foo chok, crab meat, fish ball, Chinese cabbage and Siew pak choy. 

     

Loved these home made meat balls called 3 Seasons Meat ball. They are all freshly made to order. According to the owner, they have a total of 8 chefs in the kitchen. Each is dedicated to their own speciality; a chef for hand made meat balls, another for the making of HK fish skin, a special soup chef, a chef for the wok (tai chow), seafood chef, 2 chefs solely in charge of cutting (cham pan) and last but not least is the chef for overall cooking in the kitchen. 

The prawns balls are fresh and firm while the pork mushroom meat balls are flavourful, tender and super tasty. Not forgetting the fish balls too that was made with coriander (yim sai), it had a bouncy texture and definitely taste delectable with the coriander. I can taste that the fish used is very fresh and you will love it. These meat balls is a must-try as they are really good. 

Apart from that, there are various types of home made in house sauces to choose from starting with the Fermented bean curd sauce, Hong Kong satay sauce, Sambal belacan sauce, Tomyam sauce, Sweet sauce, Hawaii sauce and Hong Kong chillies sauce. We were taught to mix & match the sauces. The Chef's recommendation here is to mix the Fermented bean curd sauce with Hong Kong chillies sauce and add a drop or two of the aromatic sesame oil with some chopped coriander and spring onions. Anyway, my personal favourite is the Sambal Belacan sauce and Hawaii sauce with lots of chopped coriander. 

Overall, Plus One Shabu-Shabu is a great place to dine if you are looking for quality and taste, service is good but price wise is slightly higher that the average steamboat restaurant. Much emphasis is given on the quality of the food as everything from the soups to the meat balls are made from scratch. Head over to Plus One if you are craving for a Shabu-Shabu fix with some authentic home made broth to thrill your taste buds or freshen up your mind.

Plus One Shabu Shabu Sdn Bhd
G15 & 17 Jalan Puteri 4/8
Bandar Puteri Puchong
47100 Puchong
Selangor
Telephone : 03-8051 5601
Non-Halal

Operation Hours : 11am – 11pm (Daily)

Website: http://www.plusoneshabushabu.com.my/
Facebook: https://Plus-One-Shabu-Shabu/

Check Out More Steamboat Reviews Here:

YE ZI At The Roof Steamboat Restaurant @ First Avenue 1 Utama Bandar Utama PJ

Moo Kata Steamboat & BBQ House ~ Thai Style Charcoal Sizzling Buffet @Old Klang Road KL

Sazori - Shabu Zone and Grill @Sunway Mentari PJ

Two Pesos Steamboat Restaurant ~ A Melting Pot Of Flavours @SS2 PJ

San Hui Wei Hotpot/Steamboat Goodness @ SS2 PJ

Pak John Steamboat Buffet Fired up for Steamboat & Grilling @ eCurve

Different Kind of Steamboat @ Tai Tao in Bandar Menjalara Kepong

Drop a 'LIKE' in my page for my latest review

www.facebook.com/FollowMeToEatLa

Rolling Pin Christmas Cupcakes Too Pretty To Be Eaten @FollowMeToEatLa

These are really cute and adorable little cupcakes. It’s my first time seeing it, never seen such pretty X’mas theme cupcakes before. The 1^st impression I had of the cupcakes were that there are 'seriously too pretty to be eaten'. They come in a set of ½ dozen; six cute little cupcakes in a see-thru top white little box.

The design of the cupcake is nice and simple, suited to the Christmas theme. Great details and effort have been put into designing each of it with the use of various cute fondant icing. I can see that each cupcake’s design is intricately done especially the little Snowman face & the X’mas tree too.

Taste wise, I like the chocolate cupcakes the most as it is moist, not too sweet. I usually dislike cupcakes as I find them too sweet for me. But for this time, I can easily eat 2-3 in a go. On the other hand, the other flavour; vanilla butter is quite inconsistent as some are nice, soft and fluffy while some are quite dry, not moist on the inside. It crumbles when you chew on it. It’s not like eating a cake, it falls apart. It was like eating a kuih bahulu. Maybe this happen because I kept it in the fridge and it turns out this way. I didn’t eat it fresh, but I was informed it can be kept up to a week or so in the refrigerator.

Anyway, the uniqueness of these cupcakes is that there are available in any design or theme. In other words, the cupcakes and the designs can be custom made. Rolling Pin has a made to order concept whereby you can choose from the varieties of cute fondant icing designs to suit various occasions or celebration. Price varies and depends on the size of cupcakes, quantity and the type of designs required. Of course, the ones with intricate design will probably cost more than the simpler ones.             

To Order, please click on the following for more information :

Website:             www.rollingpin2u.weebly.com

Facebook:          www.facebook.com/rolling.pin.pj

Instagram user:  @rollingpin90
Contact:            017-309 5020 (Jolene) 

Photo credits to Carmen Hong @ www.carmenhong.com

Manmaru Homemade Udon Truly Best Udon @ Mid Valley By FollowmeToEatLa

Let your taste buds run wild with the taste of the Land of the Rising Sun! Manmaru Udon is the first self-service concept udon restaurant in Malaysia. Located conveniently in Mid Valley, one of the most happening malls in town, your dining experience is worth the trip!

Manmaru Homemade Udon

Inspired by the truest traditions of Japanese cuisine and infused with the imagination of contemporary tastes, Manmaru which means 'perfectly round’ or 'circular' in Japanese, conveys a lifelong passion in serving the perfectly freshest and finest Japanese food while providing its diners a well-rounded culinary experience they will never forget. 

As I spoke to Mr Richard, the proprietor of Manmaru, I can feel his passion and commitment towards his business. Committed to providing the highest standard of Japanese noodles, he took a trip to Kagawa Prefecture in Japan to learn the art of udon making. A quick check in the Web, also reveal that Kagawa Prefecture located on Shikoku Island, Japan is also known as “Udon Prefecture”.

Udon is one of the most popular Japanese noodles around. It's made from 100% wheat flour, salt and water. Hot soup and dipping sauce are made from soy sauce and soup stock, which is made from bonito flakes, kombu seaweed among others.  Some like it hot, and cold … Udon is topped off in many different ways, but usually always either hot, in a steaming fish-based broth, or cold.

We usually eat it in hot soup or with dipping sauce. They can be served cold with a dipping sauce or in a hot broth with toppings. Udon is considered  fast and healthy food with basic dishes and usually go along well with common toppings include tempura, thin slices of fish cake, beef, deep fried bean curd or even seaweed. 

Manmaru offers Japanese dining experience with a wide range of authentically classic to special udon menu to meet its diners taste and demands. Diners can take their pick from the available menu of 10 varieties of broth or soup base starting from classic Kamaage Udon, Zaru Udon, Kake Udon, Bukake Udon, Niku Udon  to the adventurous ones like Curry Udon, Kimchi Udon, Cream Corn Udon, Ume Udon and Kamo Seiro Udon among others.  

Udon Making Process

What sets Manmaru apart from the other restaurants selling udons are that they placed great importance in only serving the best and high quality noodles.The texture of Manmaru Udon's noodles is what makes them unique.

Keeping his promise of serving the freshest udon, a special noodle machine is placed right in the restaurant making it possible to produce high quality udon solely for this purpose. They make all of their udons in the restaurant itself to maintain the freshness and quality. According to Richard, all noodles are freshly made in house and, then cooked by boiling them hot water for 10 minutes. The noodles are then served and should be consumed within 15 minutes.  

How to eat Udon Noodles?

We need some knacks of eating udon. Watch what the diners are doing in the restaurant, and you will understand how to order and eat udon. 

1) First, we have to order correctly. 
2) Secondly, we choose additional flavours to suit our taste. 
3) Select your udon, next add your favourite side dish. 
4) After which, you can choose your delicious tempura and complete your meal with a drink.  

5) You can get additional flavours to udon by topping with "Agedama (tenkasu)" crispy tempura flakes, "Shoga" mince ginger, white radish and/or "Goma" sesame. Once all that is done, now you are ready to eat.

Let's slurp back the udon noodles with chop-sticks!

A medley of delicious vegetables tempura items to choose from such as “Enoki” golden needle mushroom, “Yasai kakiage Tempura” crispy mix vegetables, “Nasu Tempura” brinjal, “Renkon Tempura” lotus root, “Satsuma-Imo Tempura” sweet potatoes and Green pepper Tempura.  

Yasai Kakiage Tempura

My favourite tempura of the night is the “Yasai kakiage Tempura”. It’s the colourful combination that delighted my senses. Around 6 to 7 kinds of julienne vegetables: carrots, brinjal, onions, sweet potatoes, green pepper and pumpkin was finely cut and deep fried to crisp perfection. Loved the different texture and flavours in the mix vegetables. Delicious! The flavours complement each other perfectly and it was very colourful and pretty too. 

Feast upon appetizing servings of seafood tempura – Ebi Tempura (Prawn), Ika Karaage (Squid), White Fish Tempura and the Tori Karaage (Chicken).

I enjoyed eating the Tori Karaage as deboned chicken drumstick was juicy and tender. Bursting with flavour, well marinated and crisp but a little on the salty side, still it made a good complement to eat with the udon.  

Glorious looking selection of udon starting with (clockwise) Niku Udon (Sliced beef), Cream Corn Udon, Cold Bukake Udon (thick fish broth), Kimchi Udon (Spicy Korean style) and Curry Udon.  

 

Detectable authentic (top)  Kake Udon (classic soy udon) and (bottom) Ume Udon (refreshing udon served with pickled plum.   

The twin of the Udons is the Zaru Udon & Kamaage Udon (bottom). Zaru Udon which is an all time favourite cold noodle while the Kamaage Udon is served hot, an ‘Al dente’ style udon with warm kamaage sauce.

Standing Out: Kamo Seiro Udon

The most interesting udon on the menu was the Kamo Seiro Udon.  Duck meat lover like me was won over by the heavenly taste of the smoked duck and the gravy that comes with it. Truly a winner, probably the best I had that evening. 

Savoury and succulent pieces of duck breast meat really goes well with the udon. Manmaru’s homemade Udon has a firm, wonderful chewy texture. I think the extra long strands, meant to signify long life, were springy and slurpy with every mouthful. The noodles were devoured within minutes of being served.

So, if you are looking for quality premium Japanese cuisine in a great and cozy environment, Manmaru is the place to be! Get prepared for an awesome Japanese dining experience that will surely thrill your taste buds. 

Manmaru Homemade Udon

S-045A, Mid Valley
Lingkaran Syed Putra,
59200 Kuala Lumpur.

Telephone : 2282 0287

Operation Hours : 10am – 10pm  (Daily)

Website:  http://www.manmaru.com.my/

Facebook:  http://www.facebook.com/manmaru.com.my/

Pak John Steamboat Buffet Fired up for Steamboat & Grilling @ eCurve by FollowMeToEatLa

Steamboat dinners are always enjoyable as there are many types of ingredients to dunk into a flavourful broth while everyone gets to cook their meals together. Great fun for all and great for family bonding too as 'A family that Eats together Stay together'.

I always enjoyed eating steamboat because it's a healthy meal & low in fat content. I was happy to be invited to makan hangout with Nomster at Pak John Steamboat & Yong Tau Foo recently. So, welcome to  the world of healthy and delicious eating with me at the latest steamboat outlet in town.  

Located conveniently on the lower ground floor of eCurve Shopping Mall, the newly opened halal restaurant serves a wide selection of dishes with more than 100 varieties of fresh seafood, poultry, meat, and vegetables. As this place is within eCurve's trendy lifestyle hub, this place provides a contemporary dining space for patrons to take a break from shopping.  Exudes a relaxed and welcoming ambience, this spacious outlet is great for company functions as they can accommodate a seating capacity of 200 pax. 

Nice Decor VIP room 

Also available are 2 VIP rooms for special functions which have to be reserved with prior bookings. Tastefully designed private room with granite table top, this room can easily fit 10 to 15 pax per table comfortably. With the sliding door in between the 2 rooms, this room can be converted into a spacious function room to cater for birthday celebration, anniversary dinners, company functions among others. 

Choose from an extensive variety sumptuous buffet spreads of more than 100 fresh selections of seafood, poultry, and meat which includes Australian beef slices, new Zealand lamb slices, organic vegetables and mushrooms. Seriously lived by their tagline or caption ie 'Quality & Fresh', I was delighted to discover that food served here are of the freshest and finest, premium quality for us to savour. 

 Fresh beef and lamb with signature in-house meat marinates

Colourful & Cute 'Lucky Cat' Surimi series to entice the kiddies

Adorable & Cute looking 'Lucky Cow' Surimi series   

3 Delicious Choices of Soup base 

To start with we were served with steamboat soup base choices of the regular chicken, spicy tomyam and a very special Miso soup. Something different and unique, I was looking forward to try out this healthy and full of goodness soup. I have tried Miso soup before as it's a traditional Japanese soup consisting of a stock called "dashi" in Japanese restaurant but not as a soup base for steamboat. 

 Special Steamboat Pot at Pak John's    

Pak John's very unique 2 in 1 steamboat pot with comes with a removable grilling pan. The pot is designed to contain one kind of soup, while the grill in the centre allows diners to barbecue their meats. What makes them different from others is that the grilling pan shall be change to a fresh one once it gets too burnt. So in this way, diners will be well assured that they get to grill and eat BBQ meats minus the blacken burnt food.  

For steamboat meals, dips are of great importance. Here, you get 4 choices of sauces, starting off with the in house made Thai Green chilli, Thai Chilli , Sweet Sauce and last but not least, my very own favourite, Belacan Chilli sauce. The co-owner is proud of their Thai Green Chilli sauce as it was a hit with many of their diners that gave praise for the special unique flavour. It comes off with a fresh lemonish to sweetness which later to spicy taste to the tongue. For me, this sauce is not doubt nice and special but it doesn't goes with steamboat. I would prefer the belacan chilli sauce to anything in the world. I'm a great fan of any belacan sauce, so I was practically eating them out of the sauce plate rather than using it as dipping sauce! 

                   Simply irresistible smoky and succulent duck breast              

Grilling at Pak John can't get any better as diners are served with premium smoky and succulent duck breast meat. Couldn't resist this one but after my first bite, I found an even better way to eat it ... wrapped with fresh organic and crispy lettuce dipped into belacan sauce, this combination was the perfect appetizer for me. 

A plate of goodness - Australia Beef slices 

Glorious looking with unlimited supply of Smoked Abalone Slices

The freshness of the seafood was top-notch and a wonderful accompaniment with the Miso soup. What I liked about Pak John's seafood is that they're very generous with their serving. I get to savour large chunky pieces of dory fish - sutchi fillet cooked in the flavourful soup. The fillet with a delicate texture, went well with the miso soup too. Not forgetting the bamboo shells, clams, squids and prawns, I was in awe with the lavish spread of treasure from the sea that night. 

Highly recommended : Meaty Beef Balls  

Delightful Cheese Seafood Tofu  

Tasty Fish 'En' Cheese Shrimp

 Surprise by cheesy stuffing in the Fish 'En' Cheese Shrimp

Taiwan Cuttle Fish ball

Another noteworthy surimi that worth mentioning is the Taiwan Cuttle Fish Ball. Something different, it's made with fresh tiny cuts of squid within. I really enjoyed biting into these cuttle fish ball with real squid inside, chewy with an added extra texture, this tiny morsels are so tasty. It was really good and for that, it gets thumbs up from me.

Nutritious Mushrooms

I loved my mushrooms. Fresh or dried, I love them all. Pak John's menu features a wide array of mushroom with 6 types of mushrooms to choose from starting with the straw, button, shitake, oyster, enoki and even the king mushrooms. I, for most had a great time, savouring all these low calorie, fat-free and packed with powerful nutrients mushrooms in 3 different broths and to find that it's really goes with the delish Miso soup again.

Besides that, this all-you-can-eat buffet serves limitless drinks, ice-cream and fruits for diners to eat to their heart content. Free flow of drinks: special rose tea (my favourite), orange cordial, white coffee, cappuccino, teh-O and even latte. 

Remembering to check out this waffle station. The friendly Chef in waiting to serve piping hot and fluffy waffles straight from the pan according to your order. Appetising spreads comes with kaya, chocolate, peanut butter, strawberry and butter.  

Also, not forgetting the all time favourite ice-cream potong that will surely brings back nostalgia memories of our carefree childhood days. I tried out my favourite flavour, durian but I found it too sweet for me. Anyhow, I would like to try the Cendol flavour if I comes back here with my family the next time, probably in mid Dec to celebrate my 'special' day!  

In conclusion, I find that this outlet offers an excellent value for its food with great emphasis on freshness and quality, well assured that all are of premium product and will not compromised on the quality and service for its customers. Seriously this place is real money for value as I don't think you can find any place offering imported Australia beef, New Zealand lamb plus Smoked Duck at a mere RM 28.00 Buffet-Style price.

Well, this is the kind of restaurant that gives you the nice, comfy feeling after dining there. So, if you're looking for quality premium steamboat cuisine in a great and cozy environment, Pak John is the place to be!

     

Please note this outlet does not serve pork and alcohol on its menu.

Pak John Steamboat & Yong Tao Foo

e@curve Mutiara Damansara
Lot LG-13A & LG-15,
Lower Ground Floor, Ecurve. No 2A,
Jalan PJU 7/3, Mutiara Damansara
47810 Petaling Jaya Selangor.

Telephone:
03-7733 3913
018-386 3139
018-389 3139

Operation Buffet Hours : 6pm – 10pm  (Monday-Thursday)

Website : http://www.pakjohn.com/

Facebook: https://www.facebook.com/pakjohn.ytf

Follow Me To  MyDeal.com  for the best deal in town!