The Triple Stack Burger is filled with three 100g beef burger patties layered with cheddar, beef bacon, mushrooms, sautéed onions, ketchup mustard and a fried egg, with a side of fries or sweet potato crisps.
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The beef patties were flavourful with a nice mix of lean meat to fat ratio. This ensures that the meat is springy. The beef bacon was a nice little umami touch. The fried egg made a great sauce when you cut down on all three layers of beef patties with a sharp knife forming a pool with the runny egg yolk.
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💵 RM39 / portion
💫 5/5
#️⃣ #FoodForThought #TheDailyGrind
#Burger #NationalBurgerDay #BeefBacon #Bacon #TripleStackBurger #TripleStack
#Burpple #BurppleKL
☪️ #Ramadan #BukaPuasa #Iftar #IftarIdeas #Halal
🍽 #AmericanCuisine #HalalCuisine #StreetFood
📷 #Foodstagram #Gastronogram
📍#Bangsar #KualaLumpur #Malaysia

The duck bacon strips are made from cured duck breast strips, which are double cooked duck bacon fried crunchy, then baked with honey.
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Duck bacon is one of the best kept secrets when it comes to bacon replacements, and can even hold its own. The duck bacon strips here were tender and juicy, yet, were crispy on the outside. Each bite was full of flavour from the pronounced aroma of the duck, where beef bacon does not compare. One of the best snacks created, making you wish it was more commonly available.
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💵 RM23.00 / portion
💫 5/5
#️⃣ #FoodForThought #TheRabbitHole #RabbitHole
#DuckBacon #Bacon #HalalBacon
#Burpple #BurppleKL
🍽 #FastFood #Snacks #CheatDay #StreetFood #MalaysianCuisine #HalalCuisine
📷 #Foodstagram #Gastronogram
📍#BukitBintang #KualaLumpur #Malaysia

Zaru ramen is a type of chilled ramen noodle, served with julienned vegetables, a side of ajitsuke tamago (味付け玉子) and a slice of chashu (チャーシュー), a japanese take on the chinese barbecue pork. The noodle is served chilled with a side of dipping sauce.
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As most people would be used to zaru udon or zaru soba, zaru ramen actually has a nice touch to it because of the ever so springy noodles. The chilled noodle is firmed up in the process and with a dip into the sauce, also known as tsuyu, softens them up making it right for the bite.
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💵 RM9.00 / person
💫 5/5
#️⃣ #FoodForThought #LaoJiuLou #老酒楼
#ZaruRamen #Ramen #ColdNoodles #Noodles
#ざるラメーン #ラーメン #豚骨 #日本料理 #中華料理 #味付け玉子
#Burpple #BurppleKL
🍽 #JapaneseCuisine #JapaneseRamen #JapaneseFood #StreetFood
📷 #Foodstagram #Gastronogram
📍#TamanDesa #KualaLumpur #Malaysia

Pho Bo Đặc Biệt is a type of noodle which in made from flat rice noodles, served with beef flank, brisket, steak, and beef balls, but what makes it Đặc Biệt (special) is the inclusion of offals such as tendon and honeycomb tripe. This is all cooked in a fragrant broth and served with a side of culantro, beansprouts, lime and mint, with sriracha and hoisin sauce as condiments.
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The pho was nice and silky, but what really makes a pho is the broth. This broth had the right sweet and savoury flavour, light and delicate. There was a pronounced pepper flavour from the stock with hints of star anise which actually complemented the broth. The mix of fresh honeycomb tripe made the trip thorough.
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💵 RM12.50 / person
💫 5/5
#️⃣ #FoodForThought #AraVietnameseNoodles
#VietnameseBeefNoodle #BeefNoodles #BeefBall
#PhởBòĐặcBiệt #PhởBò #Phở #PhoBoDacBiet #PhoBo #Pho #越南河粉 #河粉
#Burpple #BurppleKL
🍽 #MalaysianCuisine #VietnameseCuisine #ChineseCuisine #VietnameseFood #StreetFood
📷 #Foodstagram #Gastronogram
📍#DamansaraJaya #Selangor #Malaysia

Natto udon is a type of udon originating from the Kansai region, and when served without the natto (fermented soybeans), it is known as Sanuki Udon.
This dish is simply served with a soft boiled egg, shredded nori and natto. The key to making a good natto udon is to mix it 100 times by hand.
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The udon were famously fresh and springy, and could have been enjoyed with the runny yolk of the soft boiled egg on its own. The natto however, added a rich and creamy complex flavour full of umami, and when mixed properly, reaches a bubbly froth that is typical of natto. A must try, if that’s your thing.
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💵 RM9.00 / person
💫 4/5
#️⃣ #FoodForThought #SanukiUdon
#NattoUdon #Udon #Noodles
#納豆うどん #うどん #豚骨 #日本料理 #中華料理 #味付け玉子
#Burpple #BurppleKL
🍽 #KansaiCuisine #JapaneseCuisine #JapaneseFood #StreetFood
📷 #Foodstagram #Gastronogram
📍#TamanDesa #KualaLumpur #Malaysia

The Rusuk Panggang (Chargrilled Beef Ribs), consisting of chargrilled marinated short ribs served with pegedil, sweet soy sauce & sambal belacan.
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The ribs were perfectly chargrilled, with strands of meat so tender it comes apart with a tug of the fork, while the outer part crisps to a perfect crunch. The meat is so well flavoured that each bite leaves you wanting more. Pegedil or begedil is a type of Javanese potato and meat croquette made with spices, and is eaten with the sweet soy sauce, giving it a nice intense sweet-savoury touch. This is definitely one of the better rendang dishes you will find, anywhere.
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For full review see www.foodforthought.com.my.
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💵 RM75.00 / person
💫 5/5
#️⃣ #FoodForThought #Bijan #BijanRestaurant
#Rendang #RendangRibs #Ribs #BeefRibs
#RusukPanggang #Rendang
#Burpple #BurppleKL
🍽 #MalayCuisine #MalayFood #HalalCuisine #HalalFood #Ramadan
📷 #Foodstagram #Gastronogram
📍#BukitBintang #KualaLumpur #Malaysia

Tonkotsu ramen is a type of Japanese ramen noodle from Kyushu, famous for its tonkotsu (豚骨) which is pork bone broth, served with a side of ajitsuke tamago (味付け玉子), soy marinated boiled egg, roasted or braised pork belly, and vegetables.
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The tonkotsu broth had a rich and thick layer of flavour, but like any experience ramen house, Lao Jia Lou manages to ensure that the unneeded layer of oil is skimmed off. The pork was full of umami and so tender you could easily ask for more than you need. The dish is pulled together with the ajitsuke tamago for that creamy soft cooked yolk. Just delicious.
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💵 RM9.00 / person
💫 4/5
#️⃣ #FoodForThought #LaoJiaLou
#TonkotsuRamen #Ramen
#豚骨ラーメン #ラーメン #豚骨
#Burpple #BurppleKL
🍽 #KyushuCuisine #JapaneseCuisine #JapaneseRamen #JapaneseFood #StreetFood
📷 #Foodstagram #Gastronogram
📍#TamanDesa #KualaLumpur #Malaysia

Chiang Mai is home to the ancient kingdom of Lanna, and is situated in Northern Thailand. With its very distinct culture, comfortable climate, unbelievably mountainous scenery and exotic food, you can see why it is known as the Rose of the North. The food in Chiang Mai is known as Lanna Cuisine, a type of food which is very distinctively different from the rest of Thailand. Because of its bordering of Burma and China, you see a very distinctive food culture which borrows from its northern neighbours and how all these amalgamate and produce what we know as Lanna cuisine.
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For more information visit http://foodforthought.com.my/food-guide-chiang-mai-street-food/.
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#WesakDay #FoodGuide
#️⃣ #FoodForThought
🍽 #ChiangMaiCuisine #ThaiCuisine #LannaCuisine #ChiangMaiFood #ThaiFood #LannaFood #StreetFood
📷 #Foodstagram #Gastronogram
📍#ChiangMai #Thailand

Duck leg noodles are a variation of soup noodles that is from Malaysian Hokkien Cuisine, consisting of wantan noodles, served with vegetables, bok choy and braised duck in a herbal soup. The key to this dish is the serving of tender duck leg.
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The original store is located in Pun Chun, Bidor, where it gets its name from. This duck leg is usually steamed in iron containers, leaving the meat very tender and soft. The skin is also flavoured intensely from the prolonged hours of steaming. The broth is rich with angelica root which imparts a certain sweetness to the soup. Highly recommended.
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💵 RM7.30 / person
💫 5/5
#️⃣ #FoodForThought #PunChun # PunChunDuckNoodles
#DuckNoodles #DuckLegNoodles #WantanNoodles #ArkTuiMee
#美罗鴨腿麺 #鸭腿面 #鴨腿麺
#Burpple #BurppleKL
🍽 #MalaysianChineseCuisine #HokkienCuisine #StreetFood
📷 #Foodstagram #Gastronogram
📍#KotaKemuning #Selangor #Malaysia

Vietnamese beef stew noodles is a Chinese influenced type of beef flat rice noodle made with braised beef brisket, carrots, daikon and garnished with Vietnamese herbs like Vietnamese mint and red onion.
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The dish feels like a combination of the phở and Chinese beef brisket noodles (ngau laam meen, 牛腩麵).
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The noodle used was phở noodles, which were light. The daikon and carrot were tender, and great as sides to the soup. What stood out the most was the fragrant soup stock, which was full of beef brisket flavour, including the sweetness of red onion and fragrance of Chinese five spice. The beef itself melts in your mouth as you bite it, from the long periods for cooking. A must try for beef brisket lovers.
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💵 RM8 / person
💫 5/5
#️⃣ #FoodForThought #AraVietnameseNoodles
#VietnameseBeefNoodle #BeefNoodles #BeefBrisketNoodles #BeefBrisket #HủTiếuBòKho #HuTieuBoKho
#Burpple #BurppleKL
🍽 #MalaysianCuisine #VietnameseCuisine #ChineseCuisine #VietnameseFood #StreetFood
📷 #Foodstagram #Gastronogram
📍#DamansaraJaya #Selangor #Malaysia

Freshwater prawn noodles, also known as Sang Har Meen, is a Malaysian Chinese dish, consisting of egg noodles known as sang meen, served with giant freshwater prawns in a thickened egg sauce.
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The noodles were springy and crunchy, slowly becoming soft by the warmth of the egg sauce gravy. However, the highlights were definitely the freshwater prawn, with its succulent and bouncy flesh. You can tell the freshness of a prawn by how firm the flesh stays, and more importantly, that it does not have an overtly briny scent. You can see how this place has managed to sell this dish, even with a hefty price. All in all, definitely worth a visit.
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💵 RM25
💫 5/5
#️⃣ #FoodForThought #SooKee #RestoranSooKee
#PrawnNoodle #FreshwaterPrawnNoodle #SangHarMeen #生虾面 #生蝦面
#Burpple #BurppleKL
🍽 #MalaysianCuisine #MalaysianChineseCuisine #ChineseCuisine #MalaysianFood #StreetFood
📷 #Foodstagram #Gastronogram
📍#Imbi #KualaLumpur #Malaysia

Strawberry gazpacho is a modern take on the gazpacho, consisting of a cold strawberry soup, dehydrated strawberries and microgreens.
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This soup was a nice change up to a warm soup, bursting with savoury sweet and fragrant flavours. The dehydrated strawberries gave it a nice papery texture, giving a little crunch.
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Full review on www.foodforthought.com.my.
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💵 RM18.00 / serving
💫 4/5
#️⃣ #FoodForThought #MarcoCreativeCuisine
#StrawberryGazpacho #Gazpacho #StrawberrySoup #SoupOfTheDay #SouperTrouper
#Burpple #BurppleKL
🍽 #MalaysianFineDining #MolecularGastronomy #Soup #VegetarianCuisine #FineDining #CreativeCuisine #ChefDaren
📷 #Foodstagram #Gastronogram
📍#OneUtama #PJ #Malaysia