Seremban baked crabs are an iconic cooking style form the town of Seremban. Although named "baked" crabs, these crabs are actually stir fried. The crabs are cooked in a thick sweetened soy based sauce, but reduced to a very sticky feel enveloping the crab. This could be the reason they are called baked crabs because it gives the appearance of crabs that have been baked.
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The flesh of the crab were succulent and sweet. This is only possible with crabs of this size, where the meat is still tender. As for the sauce, one of the better ones and it's what gives it it's iconic status as the Seremban Baked Crabs. Sticky and gooey, this crab is perfect for people who like that dry finish. The crab also didn't suffer from sticking to the shell, which made each pull and tug of the claw ever so easy.
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💵 RM80 / kilogram
💫 4/5
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📍 #Seremban #NegeriSembilan #Malaysia

Red duck curry comes from Central Thai cuisine, where the roasted duck of Chinese origin is incorporated into Thai cuisine. This dish is usually composed of red curry paste, and cooked with lychee or pineapples.
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The roasted duck was perfectly cooked, with an aroma of Chinese five spice, and was cooked very tender, flesh pink and skin still crispy. The curry was spicy, creamy and robust with the sweetness from the pineapples. Easily one of the best French-Thai interpretations of this classical dish.
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💵 ฿350 / person
💫 4/5
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#RedDuckCurry #RoastedDuckCurry
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📍 #Kamala #Phuket #Thailand
👣 #FoodForThoughtxPhuket

Chilli crab is a type of Singaporean-Malaysian Chinese style crabs. This dish is also known as sweet and spicy crabs and sweet and sour crabs. The primary ingredient in this dish are garlic, vinegar, cili padi (bird's eye chilli), with each restaurant recipe varying in spiciness and sourness.
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The chilli crab were the perfect size, where the flesh was still nimble and bouncy to the touch. This is actually a good size for a crab as bigger crabs, while more in flesh, does not compare to texture. The sauce was quite heavy with sweet and sour notes, and the overcooked and burnt chilli added a nice umami tinge of bitter to the gravy. Enjoy with bread or just as a tablespoonful.
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💵 RM80 / kilogram
💫 4/5
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📍 #Seremban #NegeriSembilan #Malaysia

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Seremban beef noodles are a specialty noodle from the town of Seremban in Negeri Sembilan, Malaysia. This dish consists of thick rice noodles called lai fun in Cantonese. This dish of Hakka origin consists of dry noodles served with a side of beef offals, beef jerky, preserved radish, peanuts in a thick sweet-savoury sauce made with beef stock broth.
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The noodles were cooked well, still firm to the touch and did not break easily. The mix of offals gave the dish a wholesome mouthfeel, full of five spice flavours. The peanuts and pickled radish were typical of Hakka cuisine and gave it that distinctive aroma. The chilli sause is also a must with this dish, as a side or mixed in. However, nothing stood out more that the caramelised beef jerky that was reminiscent of char siu, each bite giving a punch of aromatics itself. A must have if in Seremban.
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💵 RM7 / person
💫 4/5
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📍 #Seremban #NegeriSembilan #Malaysia

The Azabu Course is the signature course at Sushi Azabu, one Michelin star restaurant at The Table, Isetan at Lot 10. This course consists of an appetiser, 2 cut sashimi, chawan mushi, a palate refresher, 7 piece nigiri, makimono, soup and dessert.
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The most impressive thing about this course is the cuts of sashimi used, in this case, the katsuo and yellowtail. Katsuo not only has to be served fresh as sashimi, but also has a meat like flavour to it, akin to a high grade tuna. The 7 piece nigiri is a journey through what sushi can be, with the 7 pieces being chutoro (medium fat tuna), hirame (flounder), botan ebi (large sweet shrimp), hotate (scallop), katsuo (skipjack tuna), kamasu (barracuda) and ikura gunkan (salmon roe). When it comes to sushi, you begin with the lightest fish, and make your way to the strongest flavours, starting from the prized chutoro, making your way through to the gunkan, intermittently palate cleansing with the pickled ginger and ending with the flavourful makimono. The chutoro with a light brush of tare melts in your mouth and can easily be mistaken for wagyu. The seared barracuda was the standout of the sashimi, with a nice smoky and sweet flavour and a firm texture to its flesh. It is one of those meals that you leaves feeling very satisfied. Perfectly cut in the perfect size, each bite of the nigiri will leave you wanting more.
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Full review soon on www.foodforthought.com.my.
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💵 RM240 / person
💫 5/5
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#AzabuCourse #MichelinStar
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🍽 #JapaneseCuisine #JapaneseFineDining #FineDining #JapaneseFood #Sashimi #Sushi #Omakase
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📷 #Foodstagram #Gastronogram
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The savoury ice cream salad is a fine dining take on the usual garden salad, served with a side of heirloom tomatoes, assorted baby greens, micro greens, violet flowers consisting of nasturtium and purple cabbage, served with savoury ice cream on a bed of olive soil.
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The greens were a mix of different lettuces, with a good mix of crisp sweetness. The heirloom tomato gave it a nice sweet and sour crunch, with the tinge of bitterness from the flowers adding a nice flavour. The ice cream gave the dish a nice sweet and savoury creamy touch, which as melts becoming the salad dressing, light and not overwhelming. The olive soil's crunchy umami texture brought the dish together. Very inventive.
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Full review soon on www.foodforthought.com.my.
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💵 RM18.00 / serving
💫 4/5
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Nasi kerabu is a type of herbal salad-rice that consists. This herbal rice dish usually consists on shredded cabbage, shredded cucumber, long beans, bean sprouts and most importantly, the Laksa leaf. The rice is normally tinted blue with the petals of the bunga telang (clitoria flower), which gives it its iconic blue colour. This dish is also served with salted egg, keropok (prawn crackers) and budu (fermented fish sauce).
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There are many variations of Nasi Kerabu, but I find not many does it the way this place does. Firstly, the rice isn't dyed with the bunga telang at all, leaving it a normal white colour. The ulam (raw salad components) itself only consist of cabbage and Laksa leaf. It's also served with a side of fried desiccated fish, which adds a nice crispy texture to the dish. What stands out the most about the dish is the sauce, which gives it a nice rich, sweet and mildly spicy flavour, one that is not commonly found. Although not familiar to many non-Kelantanese, this is how the Chinese Nasi Kerabu is normally made, which is a less sweet compared to Kelantanese fare. You have to try it to realise that it's an almost completely different dish.
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💵 RM9.90 / bowl
💫 5 / 5
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Laksam is a traditional Kelantanese dish, consisting of thick rice rolled noodles, in a fish and coconut broth.
This dish uses mackerel as its dominant flavour and is garnished with daun kesum (laksa leaf), shredded cucumber, belacan (shrimp paste) and chilli.
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The noodles were served warm and had the right texture, with a sweet and earthy fish broth. Definitely for those who like a richer laksa, as compared to the Kelantanese Laksa. Give it a good mix thoroughly for a more enjoyable experience, make sure the laksa leaf is evenly distributed. This dish is only available on weekends so do take note.
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💵 RM7.90 / bowl
💫 3 / 5
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Moo ping is a type of Thai skewered meat, quite similar to satay. The pork shoulder is seanoned and fermented for 3 days before it is read for cooking. The meat is seasoned in oyster sauce, soy sauce, fish sauce, palm sugar, garlic, cilantro root, and peppercorns, and grilled over charcoal.
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The pork skewers were cooked on a low flame ensuring that the meat is succulently cooked. The sweetness from the meat coupled with the char on the fat made each bite juicy, a great pairing with the springy texture of the pork shoulder. Understated and traditional. Easily one of the best moo ping around town.
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Proptip: Ask for extra dipping sauce, makes quite the difference.
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💵 RM10.00 / 3 sticks
💫 5 / 5
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#MooPing #ThaiSkewers #PorkSkewers #Satay
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📍#Section16 #PJ #Malaysia

Mee Sua Tow is also known as mee sua, (麵線), a wheat noodle of hokkien origin. Because of the intercultural exchanges, it was common for other communities such as the teochew to adapt the use of this noodle. This dish consist of a vicious starchy soup filled with seafood such as scallops, fish, clams, squid and crab sticks, and in the teochew tradition, loaded with garlic and coriander.
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The noodle soup dish had a very starchy consistency and was very sweet with the briny flavours of the seafood. The mixture of seafood gave the dish quite a luxurious feel, including the use of Pacific clam and sea asparagus. Imitation shark fin is also used, giving it that nostalgic texture. The great thing about this dish is it manages to taste like the shark fin soup of yesteryears. Pro tip: add a dollop of black vinegar.
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💵 RM13.00 / person
💫 5 / 5
#️⃣ #FoodForThought #TeowChewMeng
#MianXian #MeeSua #SeafoodNoodle #SharkFin #SharkFinNoodle #ImitationSharkFin #SayNoToSharkFin #麵線
#Burpple #BurppleKL #BriansMakanTours
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📍#SS2 #PJ #Malaysia

Fried porridge consists of a double cooking method.
Firstly, rice is boiled into becoming rice porridge, also known as congee. Although called fried porridge in English, this dish is actually sautéed in a wok with sauces that give it a brown colour.
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The dish is served with strips of fishcake, lard and spring onions. The porridge had a pronounced sweetness to it, with hints of sweetened dark soy sauce, oyster sauce and notes of white pepper. Quite an interesting umami taste as the Maillard reaction released from the burnt porridge. The generous bits of lard does give it that extra kick.
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💵 RM12.00 / 2 person
💫 3 / 5
#️⃣ #FoodForThought #TangPinKitchen
#Porridge #FriedPorridge #Congee #Juk #粥 #炒粥
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📷 #Foodstagram #Gastronogram
📍#SS2 #PJ #Malaysia