Planting Bunga Kantan (Torch Ginger) from Fresh Seeds

I've written a few times on this blog about my Bunga Kantan plant also known as Torch Ginger (the plant's Binomial name is Etlingera Elatior) plant because the plant just keeps fascinating me. It is always in bloom and keeps getting pollinated so that I have what seems like a never-ending supply of seeds. So I have been experimenting on how to plant the seeds as there is very little information online or photos of how to do it. After some dialogue with Autumn Belle over at My Nice Garden I managed to grow some seeds. Then some more. Then some more. The images here are seeds planted on July 22 and the photos were taken about 40 days later. Many more seedlings have sprouted since.

So here is what I know, dried Bunga Kantan seed sprouts slower than very fresh seed. See the the photo above; three containers were very fresh seed and the top left was dried.

Recently, I decided that I want to grow some more Bunga Kantan to run it along the back side of our house between us and the neighbors and to keep experimenting. Below are some photos I took while planting more seed out in the Wet Kitchen.

I got some fresh seed pods (what I call the things above) from three separate finished Bunga Kantan blooms on my plant (a finished bloom on my plant here). When the blooms start to die they are pink, then they turn green and finally turn brown and get hard. So the pink ones should sprout seeds the fastest because they are the freshest.

In order to plant the seeds, you need to cut open the pods with a knife. See the photo above, the fresher the seed the whiter the small seeds inside it are. As the pods get older the seeds inside start to get black.

I have been planting clumps of fresh seed into containers nearly filled with dirt. I plant alot of them, well, because I have a lot of seed. But also because sprouting is sporadic so the more you have the better chance to get growth.

Lastly, I cover with a small amount of dirt. Enough so that when you water a good amount everyday, the soil won't wash away and expose the seeds. I find that the plants like more water rather than less.

As I continue to experiment I'll keep you posted. Also, if anyone has any experience planting these seeds, please post your tips.

Thai Basil Chicken

One of our favorite meals is Thai Basil Chicken over Rice Crust (a Persian food called Tahdig in Farsi check wiki here). It was a wonderful thing to be able to go out to the back of the house and pick a bunch of Thai Basil from our yard to make the meal!!!

I collected a bowl of the Basil for our recipe. Although, we normally use more basil, but this was all I could take from the plants. The amount worked out okay.

Our Thai Basil Chicken is our own version of Gai Pad Gra Pow. Ours is different in a few ways. First, we cut up the chicken very small and R likes to cook it until it is crusty making the mixture a bit crunchy. We serve it on top of R's fantastic Rice Crust which is both soft and crunchy rice. And lastly, we make our own sauce instead of Fish Sauce which is traditionally used in Gai Pad Gra Pow.

Here's our recipe if you'd like to try it. You can use regular Bastami Rice. Someday, I'll ask R to help me with a post on how to make Rice Crust (or if you are dying to know or try it you can check My Persian Kitchen's rice crust recipe here, although you don't need to use yogurt or saffron for cooking Rice Crust (although Saffron is always nice ;). In fact, you can use potato or bread or other things at the bottom of the pan. But sometimes, it might be best just to make it simply with rice and oil. R uses a different method which appears easier than My Persian Kitchen's). Be warned, rice crust is addictive!

K and R's Basil Chicken

2 Servings

2 Tablespoons Vegetable Oil

1½ -2 Boneless Chicken Breasts

2 Red Chili minced very small

2 Green Chili minced very small

1/4 to 1/2 Head of Garlic minced very small

1 Large Bunch of Thai Basil (cleaned and the thicker stems taken off, you can leave the flowers if your Basil has some)

Sauce (the sauce we make below is a substitute for fish sauce)

1 Tablespoon Sugar

Basmati Rice for two

Instructions:

Start your rice.

Make the Sauce by mixing the following ingredients:

1 Tablespoon Light Soy Sauce

1 Tablespoon Dark Soy Sauce

1 Tablespoon Fresh Squeezed Lime (or one whole lime which is a bit more)

Set Sauce aside.

Cut the chicken into very small pieces. In a Wok heat up the oil on med-high and add the chicken. When the chicken is nearly cooked add the chilies and the garlic and cook for a minute or two longer. Stir constantly over med-high heat. Do not burn the chili or the garlic. R likes to cook the mixture long enough that it gets brown and crispy. He let’s the mixture stick to the bottom of the wok and scrapes it off forming crispy bits in the mixture. But you don't have to cook the chicken that long.

When mixture is cooked, lower the heat and add the sauce and sugar cover the chicken mixture then add the basil Leaves into Wok. Turn off the heat and lightly toss all items together.

While someone is tossing the basil, someone else should be dishing up the rice on to serving plates. The basil leaves will wilt down to a smaller size and start to look like cooked spinach very quickly. Try to get the mixture out of the Wok and over the rice on the serving plates before the leaves get too wilted (they will continue to cook down on the rice).

Serve with Fresh Lime halves.

Making Pizza in Malaysia

As I mentioned briefly before, I transplanted some Thai Basil that I bought from Tesco. I put a number of stems in water and they rooted quite quickly with lots of healthy roots. So I planted them in the empty planter at the back of the house. In order to try and promote some basil growth, I picked some of the tops of the stems that were about to - or already - flowering and brought the basil inside. I didn't know what to make with it, and then I remembered I had one last frozen pizza dough bag in the freezer and decided to make pizza!

I should start by saying, I do love pizza. When I grew up in Minneapolis every Friday night my family would have pizza night where we would make pizza and then watch tv together (back in the 70s) we used a rectangular baking sheet because they didn't sell round pizza pans in Minneapolis at the time. I remember we had one specific baking sheet used only for pizza, it was black with higher sides. While we made flat crust pizza at home, we often went to My Pie pizza a well known thick crust pizza place in Minneapoils (the company is from Chicago but had a location in Mpls. Checking their website here it looks like it must still be well known for they ship pizzas throughout the US! http://www.mypiepizza.com/). While we preferred My Pie (sausage and mushroom deep dish) as our favorite, there's always something about making your own pizza once you get the ingredients right that can make you crave the homemade even more than eating out.

Living in New York City for eighteen years, I eventually shifted from deep dish to NY style and the thin crusts. If I had to pick, I suppose Two Boots pizza in NYC would be my favorite (specifically the Bayou Beast - bbq shrimp, crawfish, andouille, jalapenos and mozzarella).

The Middle East also had its styles of pizza... the shark pizza in Tehran was great, until the place closed. But the best pizza was R's mom's homemade individual size pizzas with mushrooms or white truffles (which were available in abundance in the spring in Fars Province if the weather conditions were right... yes I have consumed more truffles in my lifetime then possibly all the citizens of a small US town combined... truffle omelets, truffle pizzas, truffles and Kebabs, truffles with just about anything, I digress sorry).

So arriving in Malaysia we found that there aren't that many pizza places with good pizza. Dominos and Pizza Hut chains are all over the place. I can't complain about Dominos, because even though I don't love their pizza, they actually deliver to our house - the only food delivery co. we know of that does. While we lived here when the kitchen was being constructed, we were happy to get those pizzas. But, about specialty pizzas in Malaysia, I have to say I have not had a good pizza in Kuala Lumpur. Our friends who live there say places exist, but I haven't been to any. Actually, the best pizza we found in Malaysia (to date) is a pizza place in Seremban owned by an Italian who lives here called Pizza Italia (480, Jalan Haruan 4/4. Oakland Commercial Centre, near Columbia Asia Hospital ). There is another blog post about this place here (note that the blogger mentions Dominos and Pizza Hut and also note the price for the meal, by Seremban standards, it is high).

Our pizza

Soooo since I found the yeast (see my earlier post here), I have been experimenting with making pizza here in Seremban. OK, we haven't made too many pizzas yet, but we finally got one with the ingredients and the testy oven to work. In fact, the pizza was sublime. Absolutely fantastic. Tasted kind of like a Pizza Margarita only we didn't use fresh tomatoes. The Thai basil (opposed to regular basil) gave the pizza a really rich taste.

So what ingredients available in Malaysia give you this kind of pizza? Here is what we used....

I made the pizza crust following this recipe. I doubled the recipe which made enough pizza for four pizzas. I froze three doughs as the instructions mentioned with olive oil in a plastic bag. The pizza dough was made with Saf Instant Yeast and the popular Malaysia Flour "Blue Key".

I took out the pizza dough from the freezer and let it thaw. Then rubbed some olive oil on the round pizza pan with holes in it (available at Carrefour or Jusco) and spread the pizza out on the pan. Turned the oven on to around 220 C and let the pizza crust bake until it was nearly light brown about 10 minutes.

Then I added the toppings.

Tesco Tomato Puree

Ketchup

Hot Pepper Flakes

Ground Pepper

Salt

Arla "Finello" Mozzarella Cheese

Grozerte Formaggio Cheese Powder

Fresh Thai Basil

I used Tesco Tomato Puree (produced in Italy) for the base. It is much richer than Malaysian tomato sauces or pastes. I also squirted some Heinz Ketchup on to top of that (not too much about 3/4 Tesco Tomato Puree to 1/4 Ketchup). I know, I know, this sounds gross... Ketchup on Pizza? But, we learned it from R's mom. One night she baked us the best pizzas ever and we asked what she did differently. She broke down and told us that she had run out of tomato sauce so she improvised and added ketchup to the base of the pizza instead. So we now follow her lead and add a bit to our pizzas. It has to be Heinz, because the Malaysian Ketchups are too vinegary.

Added the Hot Pepper Flakes, salt and pepper on top of the base. I haven't found Hot Pepper Flakes like they sell in the US here at all. Any hot pepper spices have a different consistency and more usable for Asian/Indian cooking. So I collect the hot pepper packets that Dominos delivers with their pizza and use those.

Then I added Arla "Finello" Mozzarella Cheese (imported from Poland?!?) bought at Jusco. We used about 3/4 of a 200g chunk and grated it because that is all we had in the kitchen. Maybe the whole 200g next time, then again maybe not. This Mozzarella seems to have better taste than the more popular green bag shredded cheese sold in the stores around here. I should mention cheese selections are grim in Malaysia, I will write a post on it sometime. But enough to say, Family Store doesn't even sell fresh cheese and no one seems to complain.

Next sprinkles of the Grozerte Formaggio Cheese Powder. This 'fake' Parmesan cheese imported from Hungary doesn't taste fantastic. But, it's available in Seremban and good enough for the pizza.

Then I added the Thai Basil on top and returned the pan to the oven for 5-10 minutes more. The only thing I might do differently is not add the Basil at first. Wait until a minute or two before the pizza is fully baked and then put the basil on. Because you can see from our pizza photo the basil is pretty baked (although not burnt). But, this is another step and requires taking the pizza out of the oven, and around here every time you open the hot oven the kitchen gets hotter! Plus I think that if the basil isn't added upfront, it might not get to mix in with the cheese and it might not taste as good.

So that's our current homemade pizza we are making in Malaysia!

Bayam Merah Salad

I decided to try and make a vlita salad yesterday after putting up the Bayam Merah Post. So I searched online and found a couple recipes which I adapted slightly. The salad tasted pretty good, the fresh lemon juice was nice. I happened to have a couple lemons on hand, usually we use more limes. Here's the recipe:

1 Large Bunch of Amaranth Leaves (Bayam Merah, Chinese Red Spinach)

½ Red Onion Diced

1/2 to 1 Tablespoon Olive Oil (enough to cover the leaves)

½ Squeezed Lemon Juice

Salt

Pepper

Sliced Almonds

Cut big stem parts and roots from Amaranth Bunch and clean leaves.

Boil large Wok full of water. Place Amaranth in Wok and cover boiling for 10 minutes, stir occasionally pressing leaves down into water.

Drain Amaranth and paper towel dry excess water. Add to a large bowl and mix in the other ingredients starting with the lemon juice and olive oil.

Chill for a few minutes before to serving. Serve with lemon wedges. Eat the salad in one serving (it doesn’t keep well).

Our Favorite Malaysian Noodles

Since living here our favorite Noodles have become these brownish hard noodles which are called different names and similar to Chinese Noodles. Both brands above are produced in Selangor, Malaysia the yellow bag is called "Megah Mee Clay Pot Ee Mee" and the White and Red bag is called "EE KEE" (2.60RM per bag). Although the brand name states "clay pot" the instructions on the back show the noodles can be used for soups or fried noodles as well. We like them as fried noodles and below is how we make them.

One of the simplest meals we make are vegetables and these noodles. We use whatever vegetables we have on hand and some chili peppers. First we cook the vegetables in a bit of oil in the wok and set them aside. While we are cooking the vegetables we add two of those round noodle disks to boiling water and cook the noodles for about two minutes. They should get softer, but not mushy. We drain the noodles and then add them to the wok and fry the noodles. Stirring them a lot so that the noodles don't get stuck on the bottom of the wok.

When the noodles start to stick, we add some light and dark soy sauce to loosen them from the bottom of the pan. Then we add the vegetables back in and toss the mixture.

Lastly, we add some of this Thai sos sauce (here a popular brand called Maggi) to make the noodles a bit spicer and to give the noodles a bit of a sauce base. I think that these noodles made in the hawker stands in Malaysia are made with soy sauce only. But we like the extra taste. The noodles are brownish, but I think that the dark soy sauce is what makes the noodles look darker too.

Syarikat Kiew Brothers Dried Meat

Our friends (an American woman and her Chinese husband who was born and raised in Seremban) came over on February 2 which happened to be the Eve of Chinese New Year. They brought with them some local delights that they thought we might not have tried.

Dried Pork Pieces

Sure enough we hadn't tried the Syarikat Kiew Brothers Dried Meat which is apparently very popular in Malaysia especially around Chinese New Year. The meat tastes very sweet and is soft. Like very good bacon. Incidentally, the bacon cut and produced in Malaysia that we have tried cooks up white and isn't like traditional bacon. To get that you have to pay a big price for imported products like Hormel, etc. Anyway, we liked this product although it is a bit greasy, it can be used instead of traditional bacon for a good Bacon Lettuce and Tomato sandwich or even for breakfast. Although, they told us this brand is considered the best and costs around 80 RM per KG! They told us that the way it is eaten is by itself as a treat or as a sandwich with a bit of manoyaise and some Floss (below) also sprinkled on the sandwich. We tried making sandwiches like this but didn't care for it much. A BLT would be better.

Package of Floss

Dried Pork/Ham Floss

We are less excited about the Floss, although we should try to sprinkle some of it in a vegetable stir-fry or think of other ways to give it a try.

For more info on Syarikat Kiew Brothers there is an article here.

Galangal Rhizome

When I go to the Seremban Wet Market or Family Store, I often see lots of Root type plants for sale. Sometimes they are marked with what the item is but most often not. Ginger Root looks different than Tumeric and Galangal and there are others to be explored too. But for now, about Galangal, because I finally bought some. This is not technically a root but a Rhizome. The name for it in Malay is Lengkuas. I always see these rhizomes in the corner of the refrigerated section at Family Store so on my last visit I asked one of the employees if it was ginger, and he said, "No!" Grabbed the piece I brought over to show him, walked back to the refrigerator and threw it back in the pile. So I nodded at him and went about picking out my fruits and vegetables. But I couldn't let it pass. I had to know what that was, so I went back to the pile, took a smallish piece and had it weighed. For 1.11 RM I got myself a piece of something marked "Lengkuas".

Image of Galangal I bought after I used the center part

I went home and started to search Lengkuas and found out that it is Galangal. Something I had never heard of. Galangal, as I've read, has different kinds of plants. I'm fairly sure what I bought is the Greater Galangal (Alpinia galanga) which is commonly used for cooking especially in Thailand. The Lesser Galangal (Alpinia officinarum) is the 'rarer' type often used for chinese medicine. Then again, there is a third type called Kaempferia Galanga that is also used for Chinese medicine and cooking... worse is that all of these are known by multiple names which often get confused.

The rhizome isn't that popular in the West. It can be found in Asian food stores often dried, or fresh rhizomes can be found in better markets.

So I checked online what to do with this. I tried putting some chopped up pieces in stir-fry. I thought it was good, it has a much more earthy and spicy smell to it than ginger. It reminds me of Christmas Potpourri or some kind of Christmas spice mix (at least that's what the smell evokes for me). R didn't like the stuff in his stir-fry that much. He said he thinks ginger is better.

I had extra Galangal left and I didnt know what to do with it, so I made Chai this morning with it. It's the first time I ever made Chai... and it was great. I followed Veg Recipes of India's blog recipe here except I didn't have any lemongrass, so I made it without. It was actually one of the best Chai's I've ever tasted, and I made it!!!! Very rich and spicy. I read on other sites on the web that Galangal when drank as a tea can give you a very relaxed feeling and hightened perception. I have to say, the stuff totally relaxed me and did do something to my perception. It was a very relaxing pleasant feeling after drinking that tea. I'll have to make some more.

Rambutan Tree

The large Rambutan Tree on our property has Rambutan pods (?) growing on its branches!!!!

I found them because I was seeing empty green pods on the ground near the mango tree for the past few days so I searched around for them. I guess an animal has been pulling them off the tree and opening and eating the unripe fruit down on the ground.

Can't wait to pick the stem off the tree when the fruit is ripe and try our own Rambutan!

The Cost of Eggs in Malaysia

I wanted to write a post on the cost of eggs here in Malaysia. So I photographed the egg carton which is the eggs I recently bought at Family Store for 3.80 RM. The eggs cartons here come with 10 not 12 eggs per pack. So I always find myself running short faster because the 10 carton looks almost like a dozen. Then there is the size of Malaysia eggs. In stores like Family Store and Jusco, they all look about the same and run from high 3 RM to nearly 5 RM for the 10. I never bother to look at the package too well and so I missed on the package above for the LH Egg brand that these are medium size eggs. And medium they are. Both R and I have commented in the past on how small the eggs are sometimes. No only for LH Brand but Malaysian Eggs in general.

So I went back to Family Store looking for Large eggs and couldn't find any carton that were marked "Large". Although this Happy Egg brand lists CLASS A on the package so I thought they might be bigger, and they are "lower cholesterol". This is up a step from LH's marketing of "No Harmful Residues"! But the price is higher at 4.20 RM.

First one more stop before I made this post to a storefront within walking distance of my house.... Yoong Sing Trading Shop selling fresh eggs. The guy there was very nice and told me these eggs come from Melacca.

He has them all Graded and the Grade A eggs cost 3.40 RM for 10. So I bought 10 of them.

He also talked me into testing 2 of these white eggs at .50 RM each as he said they are, "The best!" I asked why but he couldn't give me an answer. I asked him if they were chicken eggs and he nodded, but I'm not sure he understood me for sure. Their slightly elongated length makes me wonder if they are some other type of egg. And I wonder, are they costing more because they are white in color? In the states, the brown cost more as white are the common stock. Here, brown are the common eggs. I will have to try them for taste and report back.

Egg on Left from Yoong Sing Trading, Egg in Center Happy Egg, Egg on Right LH Egg

In terms of size though, Yoong Sing Trading' s Grade A Egg above is the largest in size of the three brands and is the lowest price. LH Egg is clearly the loser. I've learned all eggs are not the same around here and going to the specialty store is worth the extra time.

Animal, Vegetable, Miracle and an attempt at Sustainable Living in Malaysia

I’m reading Barbara Kingsolver’s 2008 book Animal, Vegetable, Miracle: A Year of Food Life (P.S.) right now about how she and her family left Arizona and moved to their farm in Virginia to try and grow their own foods and buy the remaining items only from local sources. The book reminds me that when we made an offer on this house our plan was to turn the narrow backyard space into a vegetable, herb and fruit garden so that we could grow some of our own foods and to live a somehow sustainable lifestyle in Malaysia for the two of us. While we waited for the sale of the house to go through I read all about Permaculture and read up on Tropical Gardening as best I could; I spent nights laying awake planning out the garden! And in the end, Gardening along with all the environmental green products we wanted to put in the house- wind power, solar energy, recycling, composting have all had to be re-thought/adapted for different reasons.

Well, immediately after moving in, we found out that the back right area of the house, exactly where the vegetable garden was going to go was right above where the sewage pipes flowed out of the house. So that idea was shot down. Yeah we thought maybe we could make planters above ground for the vegetables, but my experience is that vegetables never grow as well in above ground containers... maybe we will revisit this idea in the future because after scoping out the entire property during the landscaping process, we determined that there really is no good place for a vegetable garden on the property (due to our our neighbor’s tanks, sewage lines and our own spectic tank which is in the front corner of the property near the Bamboo plant). The sewage tank was another after-moving-in surprise we thought the house had sewage lines that ran to the main sewage pipes of Seremban town this is what the real estate agents confirmed when we asked. Maybe they didn't understand our question because here bungalows have septic tanks in the ground as there are no city sewage pipelines. The only viable spot for a vegetable garden on our property is in the center of the front yard!!!!

A shot of our backyard. V= where the Vegetables were to be planted near the back door to the Kitchen and all the way to the side of the property, H= where the Herbs were to be planted alongside the Wet Kitchen, F= where the Fruit Trees and plants were to be planted. The Tree to the right is was an existing young Mango Tree.

So we remain gardenless at this point in time. Well, it is OK for a couple reasons, firstly we totally underestimated how hot it can get in the yard and gardening would be an exhausting job. Secondly, there is an abundant supply of vegetables sold at Family Store and the Seremban Wet Market at a very low cost.

I am enjoying Animal, Vegetable, Miracle and there is still a lot to be taken from the book. For example, I’m not really sure where most of the vegetables come from around here. I bet that most of the vegetables in the Wet Market are locally grown and many of the growers even set up inside or outside the wet market. But, I’m not as sure about Family Store and Jusco. I’ve seen USA labeled plums in Family Store and seen US Potatoes in Jusco; I’ve actually bought ‘Red Delicious’ Apples from Jusco which were shipped from Washington State in the US. How do I know, because I tasted the apples and they tasted horrible, like sawdust and I checked where they came from. I’ve tried other red apples here in Seremban only to find that the imported ones are not good (at least the ones coming all the way from the US). I think the apples I eat which are large light redish/yellow in color come from China. But, I should check. I really should be more aware of where these things are coming from. Even before picking up Kingsolver’s book R and I have been trying over the past year to wean ourselves off of the bottled/packaged Western food products that we buy. They cost as much as they do in the US or more making these products account for a good portion of our monthly food cost. The products I am talking about are things like- Heinz Ketchup instead of local ketchup (let’s face it Heinz does taste better, but we can get a bottle of Malaysian ketchup for under 2 RM where Heinz costs over 9 RM for a very small bottle.). The same goes for Western cosmetic products. Some things we still use because there isn’t an adequate substitute, but where we can buy a local product or from Asia we do try.

It seems that Animal, Vegetable, Miracle has its own website here for more information on the book.

Malaysian Curry Powder and Tumeric Powder

I don’t usually by Chicken with bones, but I wanted to try Malaysian Curry Chicken which uses this type of chicken, so I bought ½ a chicken (cost 7.84 RM or about $2.55 US Dollars). Yes, the chicken doesn’t look that great does it? Well, much of the chicken even the boneless chicken isn’t the most fantastic stuff. But, well, TIM (This is Malaysia), the cost is low and it tastes ok. The recipe I used for the Malaysian Curry Chicken on www.malaysianfood.net is here. It called for Baba’s Meat Curry Powder (http://www.babas.com.my/index.htm) which is what I had on hand. I bought this packet from a stall in the Seremban Wet Market awhile ago, the woman said it was the most popular Malaysian Curry. The curry powder (forgot to take a photo of it) was almost an orange-ish color more orange than yellow curry and I read online that Malaysian Curry has more Turmeric in it so it makes since because Turmeric is more of this color.

I have a great example of Turmeric that I picked up at Family Store. Reading the label on the package of Santhas it said “Crow Brand Curry Powder” so I thought I was buying a big package of Curry packaged in Seremban! But No, when I came home and searched the words “Serbuk Kunyit” I found out it means Turmeric Powder. So now I have a lifetime supply of Turmeric except that the bag expires in 2011!

Anyway, the Malaysian Curry Chicken first attempt wasn’t good. The recipe called for one cup of oil (lots of oil is used here in Malaysia for wok cooking, etc. so that wasn’t a surprise, and I use ½ cup oil for my fantastic Jamaican Curry recipe). Well, if you look at the Malaysian Curry Chicken recipe I used at the end it says “Turn off heat, skim off excess oil on the surface” and it wasn’t joking, there was tons of oil on the surface, and who really has time to get it off? What a gross mess. Next time, I’ll try this recipe with less oil. I think I should give Baba’s Curry another try at least and try to master this popular Malaysia dish albeit my own version. This post has given me an idea, I should really try and get a better handle on different kinds of CURRY... I should do some research and make a post on it.

Christmas in Malaysia

It’s hard to find a turkey to cook around here and a Christmas ham didn’t appeal, so R and I decided to go out for Christmas. So we looked at our Seremban list and decided Seremban Seafood Village for Crab was just what we were craving.

We went for lunch pretty early so it wasn’t busy. We ordered 1 KG of the Crab, rice and vegetable and some beer. I must say the Crab was excellent, not too salty at all and the sauce.... I’ve never tasted a sauce like that it was tangy but also sweet too, really good. I usually like Alaskan King Crabs better than this kind of crab, but here they were fantastic. I am so glad that this place is in Seremban. Maybe we can make eating crab a new Christmas tradition...

The total bill including one large bottle of Tiger was 74 Rm.

Seremban Seafood Village 3720-3724, Jln Tuanku Munawir, Seremban phone: 06 7641260 / 012 6287661 Seremban Seafood Village is right at the end of Jalan Tuanku Munawir, in between Jalan Lobak and Jalan Veloo.

Strangely the place was predominately Red and Green so it felt vaguely Christmasy.

The crabs are kept in these containers at the back of the restaurant.

Tangerines in Malaysia

The Family Store in Seremban had this big box of small size Tangerines (I think that is what they are?). I've seen boxes like this around Chinese New Year. Inside the box each piece of fruit is wrapped in orange plastic and the fruits are given out in local stores to customers and other places. The box cost 10.90 RM about $3.50 US Dollars.

Places to Visit and Eat in Seremban and Negeri Sembilan

Before our guests arrived in October I searched what are considered the best places in Seremban to visit while they were here, well, we didn’t get to many of the sites so my new year’s resolution is going to be for R and I to try and visit at least one of the places or restaurants we haven’t been to on this list each week. The places we have already been are BOLDED. For the other UNBOLDED listings, I have cut and pasted various reviews of the sites/restaurants from other blogs, websites, etc. (they are not my reviews or suggestions but come from others and are to be used as a working list for me of what to see in Seremban and Negeri Sembilan). When we do visit a place, I’ll try to post a bit about it on The Malaysia Project. I didn’t plan to post this list, so I’ve lost some of the original links, but at the bottom of this post, I’ve listed a couple places I remember that were helpful in collating this information. The information in the UNBOLDED listings is not verified yet, so if you plan to visit, I suggest you contact the location before going. Hope this information is helpful!

Seremban Sights:

Teratak Perpatih The State Museum

The State Museum is stunning showcase of Minangkabau architecture. Inside the wooden building are artifacts, old photographs and ceramics. A highlight of the exhibits is a human skeleton dating back to the 14th Century. In the grounds of the building are replicas of megaliths named the Rudder, Sword and Spoon. These megalith stones are commonly found further south in Kempas and are believed to have supernatural powers. Location: Teratak Perpatih is housed in the Cultural Complex at Jalan Sungei Ujung. Just off E2 exit 218 on the main road towards Seremban Town and next to the Specialist Hospital.

Pasar Besar Seremban - Seremban Wet Market

A big market selling fresh vegetables, fresh meats, fresh fish and some fruits (upstairs) by local vendors. The upstairs has food stalls. Fun to visit even if you aren’t buying anything. Location: Seremban town. Jalan Pasar 70200 Seremban. Open morning and night.

Arulmigu Maha Sapthakannika Devi Kovil (this may also be referred to as the Virgin’s Temple?)

This temple is situated on Victoria Hill in Seremban, built over 100 years ago and is one of the few Kaniamman temples in Malaysia. The scenic view of this temple is breathtaking, which is surrounded by flora and fauna. Although the temple does not have an easy access route, it is definitely worth the journey. The seven kanni devi’s are Biramme, Mageswary, Gaumaree, Varaagi, Vyshnavi, Magenthari and Chamundee. Before the temple was built, Victoria hill was a primary source of silica stones and was mined by a Chinese contractor. The contractor primarily used explosives to mine the hill. On one occasion, he repeatedly tried to blast explosives but it failed. Immediately he saw a snake slithering past him. The stunned contractor took a gun and shot the snake. Soon after, the contractor and his workers fell ill. After consulting a spiritual medium, the contractor was informed that he had done injustice by mining on the hill. The sacred hill was the dwelling of Nagamma, who frequented the hill in the form of young snakes and maiden ladies. To repent this injustice, the contractor was instructed by the medium to carry out prayers for Nagamma at Victoria hill. During the prayer, a man got into a trance and started moving like a snake. He slithered across the ground to a particular location. He then advised the contractor to build a temple for Nagamma at that location. Under that mystical command, the Nagamma temple was built. The most important date in this temple is May 1st, when a special pooja is conducted annually. Devotees of Nagamma, fast for three days and carry pots filled with milk from the foothill to the hill top. When the devotees arrive at the temple, the milk is poured onto the seven Kanni Devi’s. Nagamma gives her blessing during this festive occasion, and this has been witnessed by several devotees. Once during this annual festival, the priest of this temple witnessed a beautiful cobra resting beneath a tree near the temple. Astonishingly, the cobra was in seven different colours. As he was stunned by this miraculous incident, the priest called other devotees to witness this mystical event. After receiving the blessings of Nagamma, the priest returned to the temple. He was shocked to see that the seven shades of the cobra was the exact colour of each sari on the seven Kanni Devi’s. Location: Take Seremban exit. Take overpass to Pusat Kualiti Alam until tunnel. After tunnel, u-turn. Take exit to seremban 2, and short distance away, turn left into mud road. Tel: 0196209259 Or other instructions to find this elusive place...take Seremban exit, traffic light turn right into Seremban 2. Traffic light turn right and go another 2km. Temple entrance on left via construction site.

Rumah Minagkabau

This century old Minangkabau house used to be the home to the Datuk Kelana of Sungai Ujong, Tengku Saiyed Ismail Tengku Sayed Abdul Rahman and his wife Kundur Wan Jaebah, in the late 19th century. A unique feature of this house is it was built without a single nail which enabled it to be dismantled and re-assembled again and again. In fact, the house was once dismantled and sent to London where it was later meticulously re-assembled for an exhibition in 1924. A couple of years after the exhibition, it was brought back and reassembled at the official residence of the Mentri Besar before it was moved to the Taman Seni Budaya where it is currently being exhibited. Location: Taman Seni Budaya, Seremban.

Masjid Jamek Mosque Seremban

Built in 1924, this mosque features a two-tiered main roof with upturned roof ridges. Its minaret is pagoda-shaped with the year "1924" inscribed on it. There are five levels symbolising the Five Principles of Islam. The red-tiled roof of the prayer hall is complemented by the same color on its outer walls. Ogee-shaped verandah archways and pillars are white, symbolising purity. The mosque can accommodate up to 1,000 worshippers. Location: Jalan Tun Dr Ismail, Seremban.

Church of the Visitation

This Catholic church sports Gothic architecture and was founded in 1848 by French missionaries who had come to Seremban from Malacca. The present structure was built in 1899 by Antonin Catesson and was expansed in 1935. The church has had a colourful history, having survived bombings during the Japanese occupation. Its lancet entrances are topped with stained glass rosettes and the four corners of the main structure end in pinnacles. There are four other pinnacles at the side tower which is capped by a wind wane. Location: Right in Seremban Town on Jalan Yam Tuan, Seremban.

Then Sze Koon Temple

Commonly referred to as Centipede Temple, it is perched atop a hillock at Ulu Temiang, just outside Seremban. A bell with the inscriptions "1863" which was presented by a devotee attests to its age. Spread over three levels, the temple grounds contain statues of the Goddess of Mercy and other Taoist deities. According to legend, white centipedes were frequently spotted at the hillock before the establishment of the temple. Location: Travel out of town along Jalan Temiang until you see the temples Chinese signboard then turn right.

Sri Balathandayuthapani Temple

Founded in 1895 by Nachappan Chettiar, the Hindu temple is devoted to Lord Thandayuthapani, the infant deity of Hinduism. Featuring granite flooring, its tower gate was sculpted by artisans from Tamil Nadu. Wall niches also house sculptures of deities and figures from Hindu mythology. Inside the temple is the Thangaratham Mandapam Golden Chariot that is used on festive occasions. Location: Jalan Yam Tuan, Seremban, near Parkson Parade Mall. The easiest parking is at the A&W Drive-in Restaurant across the road.

Wisma Negeri

Wisma Negeri is Negeri Sembilan´s state secretariat building. Built in 1987, it houses the machineries of the State government, including the Menteri Besar´s office. Its architecture showcases buffalo-horned roof inspired by a famous legend. The story goes that a group of settlers in Sumatra were about to be attacked by the Javanese. To avoid bloodshed and to decide on the subsequent control of the land, a contest was held between two animals representing each faction. While the Javanese chose a tiger, the Sumatran settlers chose a buffalo. Surprisingly, the buffalo gored the tiger to death. To honor the buffalo, the Sumatrans shaped the roofs of their houses and hats to look like horns. Location: Jalan Datuk Hamzah, Seremban.

Seremban Shopping:

Kompleks Kraf Negeri Sembilan - Seremban Craft Complex

Housed in an eye-catching colonial building with pillars, this is the perfect spot for handicrafts. Take your pick from pandanus-leaf woven products (such as mats, food covers, hats), bamboo crafts, shawls, ceramics pieces like pots, vases and more. The building itself is special as its architectural style depicts Corinthian elements, with dentils on the underside of its tympanum. Location: A branch of Kraftangan Malaysia it is at Jalan Abdul Kadir, Seremban. Open daily from 9am to 6pm.

Chinese Herb Stores

Scattered throughout Seremban. A famous herb store is on the corner in Seremban town (same road as the main CIMB, not far from it) and has burgundy signage. Will try to get the name of the place. I think they also have a second store in the S2 Jusco Mall. This store is expensive, many smaller stores selling more obscure stuff sprinkled through the streets of Seremban and near the Chinese section Temiang.

Seremban 2 Jusco Shopping Mall

Location: S2, Follow signs to S2 and see it on the left after going over the hill.

Terminal 1 and Terminal 2 Shopping Malls

Location: Both in Seremban Town, driving on the main road to Seremban Terminal 1 will come up on your left (look for the buses coming in and out and lots of taxis). Terminal 2 is harder to get you, nearby Terminal 1 there is a road that goes up a steep winding road that takes you up to Terminal 2 which is perched up on a hill.

Parkson Parade Mall

A rather lame mall, Starbucks recently closed here and the McDonalds has the worst service of any McDonalds I think I have ever been in throughout the world, waited over 10 minutes on different occasions for the food. I swear I’ll never go back. But this mall is worth mentioning because the Parskon store has a good houseware section for Seremban and also for the Rejects store located on the third floor of the mall. Rejects sells western brand ‘rejects’ and here you can get towels with slight defects that are being made for the American market at low prices. The quality is better than what you can find at say Jusco. They also have good rugs. Location: Seremban Town across from the Seremban Train Station and near the A&W.

Tesco Seremban 2

A brand new Tesco Extra opened in November 2010 replacing the other Tesco. Location: Right off of E2 Exit 218 follow signs to Seremban 2 and you will see signs for Tesco to turn left. You can almost see the Tesco from E2.

Night Markets

There are a few night markets in town on different nights ask around for locations and nights.

A Drive Away from Seremban:

Sri Menanti Royal Museum

Sri Menanti is the royal state capital located 40 km east of Seremban. The charming town of Sri Menanti houses the Sri Menanti Royal Museum which was built at the turn of the century with only wood – no nails or screws. Incorporating 99 pillars soaring at 65 feet each, the museum is an architectural marvel. Inside, the regalia of the Negeri Sembilan Royal family are stored along with costumes, weapons, bed chambers and documents on the Royal lineage. The current building was constructed between 1902 and 1908 for Tuanku Muhammad Shah, the 7th State Ruler or Yang Di-Pertuan Besar of Negri Sembilan. The Istana served as the official residence of the royal family until 1931, before it was converted to a Royal Museum in 1992. The nearby area is also charming with a small mosque, a Muslim cemetery and the impressive modern blue roof palace, all surrounded by mountains. Location: Drive along the road that leads to Sri Menanti through the forest, past villages of some traditional Negeri Sembilan homes and the Sri Menanti Golf and Country Resort. The palace is located next to the Sri Menanti Resort. Hours Weekdays: Daily: 9.30am - 6pm; Fridays: noon - 2.50pm Weekends & Public Holidays: 9.30am - 6pm Thursdays (From 1pm onwards): Closed.

House of Pendita Za'ba.

This is a Malay house that chronicles the times of Tan Sri Zainal Abidin bin Ahmad, an icon in Malay literature. Za'ba was a man of great intellect and has contributed tremendously in the economic, social and political areas of Malaysian development in his lifetime. Location: Kampung Bukit Kerdas, Batu Kikir, 72120 Jempol, Negeri Sembilan phone: 06-4985193.

Sim Hong Temple

Situated in Jalan Bahau, the temple is an excellent example of traditional Chinese Temple architecture circa 1900. Its dragons of porcelain and beautiful wood carvings on the interiors were imported from China, as was the practice during the time. Location: Jalan Bahau, 72100 Bahau, Negeri Sembilan phone: 06-4811006.

Adat Museum (Rembau Museum of Customs and Traditions)

Learn all about the Minangkabaus who founded the state in this museum in Rembau. The Adat Museum has a collection of cultural artifacts from heirlooms to headgear and charts to musical instruments pertaining to Minangkabau culture. The museum is housed in a two storey museum building, which was previously occupied by the Undang (Chieftain) of Rembau. Today, the museum houses a significant collection of the regalia of the Kings and Undangs, old agreements of the states, genealogical records of the local dignitaries as well as clothes, souvenirs, illustrations and photos. Location: Located at Jalan Kampung Rendah. The museum is open Monday through Saturday from 9am to 12pm and 2pm to 4pm.

Jeram Toi

Recreational Park is a 40 minute drive away from Seremban. Jeram Toi is a small waterfall which is visited by more locals rather than tourists. It seems to have been overshadowed by the famed Ulu Bendul waterfalls located on the way to Kuala Pilah. This waterfall has 7 flights of falls and was founded by the British during the colonial times. For Picnics, Swimming, Trekking, Camping. Location: On the way to Kuala Klawang. Accessible via the main road to Kuala Klawang. 71600 Kuala Klawang, Negeri Sembilan phone: 06-7659911.

Lata Kijang Waterfalls

Lata Kijang is nestled within the Kenaboi Forest Reserve in Jelebu and is one of the highest single drop waterfalls in Malaysia. To reach Lata Kijang, visitors will not have it easy - they need to traverse a rugged terrain with Orang Asli (aboriginal) settlements, a plethora of wild plants, and finally, visitors will be rewarded with the breathtaking scenery of the waterfall. Adrenaline junkies can also find their thrills atop Gunung Antu Besar, the highest peak in Negeri Sembilan that is situated within this forest reserve. The forest reserve also comes equipped with arrangements for overnight trips, camping or homestays. Location: No. 33, Kg Chennah, Titi Jelebu, 71650 Jelebu, Negeri Sembilan phone: 06-7635388.

Ulu Bendul

Recreational Park located around 16km from Seremban at the foot of Bukit Angsi. The park is one of the six recreational parks in Negeri Sembilan developed for ecotourism purposes. The base of the area is rather developed (cabins, watch towers, hanging bridge, ponds, bathing pool, etc.) but nature remains the definite attraction. The walk along the river is easy while the climb up Bukit Angsi at 825m (4 hour hike up) should prove slightly more challenging. Location: on the Kuala Pilah Sri Menanti route, Take a bus to Kuala Pilah and get off 20km before the town (R1.2, 30mn). The last bus back should leave Kuala Pilah at 18:30. Admission: free.

Gading Rapids (Jeram Gading)

Situated 23km from Kuala Klawang, Jeram Gading is in the Kenaboi district. Driving here, you will pass roads lined with shrubs, most of them fruit trees and orchards belonging to villagers. It is believed that the name originated from the existence of the many elephants in the area – ‘gading’ meaning tusk. The main attraction of Jeram Gading is the waterfall, cascading sheets of water flowing through trees and boulders sending before disappearing into calmer waters. Although the area is not suitable for kayaking, it is an ideal spot for family picnics. Location: For more information, contact the Negeri Sembilan Tourist Information Centre phone: 606 672 2726.

Rembau Crystal The Negeri Sembilan Institute has set up a special site in Rembau District, the largest crystal village complex in Malaysia. The Rembau Crystal Village is also a training complex, manufacturer and exhibition site. The structure of the Rembau Crystal gallery is also a unique insight into the Malay Minangkabau architectural heritage. The crystal village is also a venue for local youths to learn the craft of crystal making, as well as the opportunity to sell their handicrafts. Location: Rembau Crystal Sdn. Bhd. Lot 1432, Kompleks Perkampungan Kristal, Jalan Kampung Mulia, 71300 Rembau, Negeri Sembilan. phone: 06-6853100 / 6855100. From Seremban, drivers can use the road from Rahang to Senawang, and proceeding to Rembau. The distance is estimated at 27 km. Rembau Crystal operates from 9 am to 5 pm (Monday - Friday) and 9 am to 4 pm (Saturday - Sunday).

Seremban Food:

Kedai Makanan dan Minuman Kawan

Famous for Pak Cham Kai (steamed chicken) and Chicken Porridge and Chee Cap (pig's offal) Porridge / Pork Porridge. Location: From Temiang's KFC go straight and turn right at the first junction. Then at a second junction, turn right again. You should see a Chinese temple on your right and this restaurant is located on your left just 10 meters away from the Chinese temple. It is a corner lot shop. Opens at 6.30pm on weekdays and 6.00pm on weekends and is packed right away.

Restoran Chai Hong

Known for their Chicken and Rice dish. Location: G 50 Jln Kapitan Tam Yeong 70000 Seremban, phone: 606-7624357.

Yee Kee Seremban Beef Noodles

Famous shop selling their signature dish Seremban Beef Noodles. Yee Kee is the originator of this dish that started way back before the Japanese occupation. This is the same company selling beef noodles on the second floor of the Seremban Wet Market, but here it is a sit down restaurant in one of the old pre-war shop houses in Seremban. Location: Across the street from the main Public Bank Branch in Seremban town. The restaurant is open 8am till 8pm everyday except Monday.

Top Curry House

Considered the best Southern Indian restaurant in Seremban known for its Banana Leaf Rice.Location: No 152, Jalan Dato Bandar Tunggal, 70000, Seremban, phone: 06-76722294. Same road with Hotel Milo, turn right after you pass by Seng Heng Electrical shop. Open everyday serving both lunch and dinner best selection early as things sell out.

Curry Leave Restaurant

Indian cuisine restaurant selling the banana leaf rice. After one visit to Top Curry and Curry Leave each, I would say Top Curry is better. Location: on Jalan Rasah near the shell gas station.

Restaurant May Sik

This restaurant serves fresh seafood and local Chinese cuisine. There are some aquariums with live fish and crabs. For those who love buffalo wings, a different version are served here - the ‘Guiness’ wings. Wings are marinated in ‘Guiness’. Location: Rasah Jaya, Seremban.

Thai Restaurant (Tom Yam Sign)

Known for Tom Yam and steamed fish, the orange juice drinks are nice too. Location: Rasah Jaya near Rasah Jaya Food Court.

Thai Restaurant Seremban

Location: near the Blossom Food Court on Jalan Tok Ungku.

Restoran S & K Anjung Corner

For Malay fare having been in business for over 40 years, it is one of the most famous caterers in Seremban. This outlet serves up a wide array of Minangkabau dishes, sufficient to fulfil your cravings for good old Negeri Sembilan food. Expect to find the delectable Masak Lemak Cili Api, Gulai Kuning, Sambal Tempoyak and many more. Location: No. 14, Jalan Dr. Krishnan, 70000 Seremban.

Restoran Yin Huat

Affordable and delicious Chinese fare. For starters, the fried oysters with eggs come with much bigger oysters than those found in other eating establishments. The yam basket is also deliciously filled with diced chicken and mushrooms, while the tofu egg is a favorite among patrons due to the meat and fried prawns sauce topping. Location: No 23, Jalan Bidara 16, Taman Bidara, 70100 Seremban, Negeri Sembilan phone: 06-7678955.

Seremban Village Seafood

Seremban Seafood Village’s signature dish the baked crabs Siew Hai. People come from all over the country for this. Though quite pricey (RM45.00 or more for 1 kg of crabs), Seremban siew hai is undoubtedly very delicious! It is baked with sweet, salty sauce that sticks like syrup on the crabs' shell. However, the natural sweetness is not overpowered by it. Depending on the season, crabs served may be big/small, fat/thin. The crabs are served with a homemade chili dipping sauce. Location: 3720-3724, Jln Tuanku Munawir, Seremban phone: 06 7641260 / 012 6287661 Seremban Seafood Village is right at the end of Jalan Tuanku Munawir, in between Jalan Lobak and Jalan Veloo.

Restoran Min Kok

Known for their Dim Sum. Location: Near the end of Terminal 2 by the free parking, Restoran Min Kok Sdn. Bhd. Min Kok Dim Sum Sdn. Bhd. No 7645, Lot 5990, Jalan Labu Lama, (Terminal 2), 70200 Seremban, phone: 06-7618458, 06-7619717. Watch out Sundays are packed. Opening hours 7 days a week: Dim Sum 7.30 am - 2.30 pm Restaurant12.00 pm - 2.30 pm 5.30 pm - 10.30 pm.

Restoran Yi Poh

The restaurant is famous in Seremban for its lou shi fun. It is crowded at breakfast and lunch, particularly during weekends and public holidays. The shop takes up 2 shop lots and is rather airy but no air conditioning. The restaurant is noted for its lou shi fun, a kind of Chinese noodles... It also serves keow teow and bee hoon... The dish comes with minced pork and some barbeque pork... There are also various kinds of fish balls, pork balls, chicken balls, shui kow and more. Location: 26 Jalan Seng Meng Lee, Seremban, the restaurant is located in the Temiang area in the southern part of Seremban town... Turn in at the KFC restaurant along the Seremban-Kajang road and follow the road to the end where you will see the red signboard of the restaurant.

HAKKA MEE

Hakka Mee (a bowl of noodles with minced meat) is not easy to cook. The taste is original and not easy to mimic. There are two particularly good stalls run by brothers in Seremban. Locations: The first outlet located on the 2nd floor of the food court in Pasar Besar Seremban (Seremban Wet Market). The 2nd outlet is just opposite Seremban's Yellow Bus Stand.

Restoran Wing Heong

Chinese Restaurant. Location: 2018, Taman Bukit Blossom, Jalan Tok Ungku, Seremban, phone: 06-6325852.

Restoran Asia

Many people rate the Laksa the best in Seremban. The specialty is its laksa you can have the laksa with curry chicken, cockles or barbeque meat. Its curry gravy is thick with not too much satan... Besides laksa, it serves noodle in clear soup as well, which is equally good. Location: The shop is located along Taman Loop Road... If you enter Seremban from E2 Expressway (exit 219 Port Dickson Interchange) turn right at the traffic light after the toll plaza.... and left immediately after the traffic light... Go straight for about 2km... just past the POS Station (left side of road) on the right side of the road you will see the restaurant just before you come to the end of Taman Loop (where you are forced to turn right or left).

Restoran Laska Seremban

This air-conditioned restaurant serves Curry Laksa. The ingredients of the standard dish (RM12 per bowl) are clams, fishball, chicken slices, cockles, tau pock (fried hollow beancurd) and prawns. A unique sprinkle of grounded roasted nuts completes it. Specialized dishes include clam laksa, prawn laksa, clam and prawn laksa, seafood laksa, sotong sambal laksa and prawn sambal laksa. Location: The restaurant is at No 97, Jalan Toman 5, Kemayan Square, Seremban. After exiting the North-South Expressway (E2) at the Seremban toll plaza, turn left to "Pusat Bandar". Keep to the right lane. After 200 meters, turn right to Kemayan Square as indicated by a signboard.

Haji Shariff’s Cendol

For the best cendol in Seremban, check out this corner restaurant on Jalan Yam Tuan. Varieties include cendol with jagung manis, kacang merah, kacang tanah, tapai, cincau, pulut, jagung or ABC. Served in aluminum bowls, they are excellent thirst-quenchers. Both pasembor and mee rebus are also available. Location: No 44, Jalan Yam Tuan, Seremban.

Seremban Siew Pau

Seremban Siew Pau (baked dumplings) is famous throughout the country. A baked version of the steamed bun, it has a crispy exterior but fluffy fillings and is golden brown. Of course, there are countless imitations of the original fare but none has excelled in terms of taste. Locations: You can get them at Empayar Seremban Siew Pow, LG 1-57, Tingkat Bawah, Tanah Pasar Besar Negeri Sembilan, Jalan Besar TBK 4 Taman Bukit Kepayang, Asian Confectionary, No 368, Jalan Seng Meng Lee and at Kee Mei Siew Pau, 1849, Jalan Tok Ungku. Personally the best I’ve had are closest to my house the Kee Mei Siew Pau on Jalan Tok Ungku it is this company’s ‘head office’ and it is where the goods are baked so you get them freshest right there. They also have cakes, rolls, egg tarts/green tea tarts and other bakery goods. They make a Curry Siew Pau which I haven’t seen anywhere else and it is fantastic!

Kensington

For Western Fare. A favorite of local Expats when they crave a good and reasonably priced steak. Locations: There are two Oakland area (near Tesco in S2) strip mall by the Getha Shop or a newer restaurant at Terminal 2/or Era Square(?).

I will leave the areas of Port Dickson and Nilai for separate posts.

Some of the content above came from a helpful article written by Elizabeth Leong for the New Straits Times (July, 2010) viewable here. Also William Choo from Seremban’s blog Spot lights(zzz) on me! was very helpful for the restaurant section.