Grilled Goodness

Interesting decor in Johor Baru's Grill Bar

My phone rang and I answered a call from kak Mariam.  She soundly a little anxious and started with, “Hello Peggy, I’ve got a problem!”  My heart sank and I quickly asked, “How can I help?”  When I learnt what her “problem” was, I heaved a huge sigh of relieve.  She did not know where in JB to find halal steaks for her guests to enjoy!

I chuckled at her dilemma and did not hesitate to give her directions to Grill Bar and assured her that all meats served there are not only from halal sources but will be prepared to her satisfaction.  Mariam is a good cook and also enjoys being a good host to guests who (from what she told me), seemed to be connoisseurs of good food.  I reassured her that her guests would have a good time and encouraged her to make any specific food requests known to the helpful waitress.

It was a pity to destroy this American Onion Blossom!

The next day, I received a text message from Mariam that read, “Thank you so much, Peggy!  Everybody was happy.  The steak was grilled to perfection, the staff friendly and efficient.  The manager asked me how did I know of that place and I proudly said, Peggy Loh!  The only problem was the parking – had to pusing [turn] three times.  Anyway, worth it!  Thanks again.”

I couldn’t help smiling as I read her message that sounded typically like a happy Mariam.  I replied briefly, glad that they had a good experience and Mariam quickly returned with:  “You always make people happy.  Both shop owners and customers! God bless you.”

Check out the mushrooms and melted chees on
the bruschetta!  Yum!

It just feels good to know that my recommendation turned out well all around.  I believe a dining experience begins the moment you step into the restaurant and if the parking was also convenient, it will also contribute to the overall experience.  But just as Mariam and other regulars know, the pleasant dining experience in Grill Bar overshadows the issue of finding parking in that area, which is perpetually crowded!

As I quietly basked in the reflected glory, I’m pleased that the food and service at Grill Bar remains consistently good!  Since my first experience in 2011, I’ve been dining there with different people for lunch and dinner over the years and our experiences have always been pleasant.  It’s interesting that my guests end up feeling so impressed with the meal that they spontaneously offer their compliments to Chef Ozzy! 

A refreshing Garden Salad with special house dressing

So when my nephew Aaron was back from Australia for term holidays, I invited him for dinner at the Grill Bar.  Brought up watching the Food Channel on TV with his mother, this young man is a true connoisseur of good food and now living abroad as a student, he is creating his own recipes for meals.  Born with an adventurous palate, he enjoys eating in a host of good restaurants locally and abroad, and was thrilled to savour what JB has to offer.

When we stepped into Grill Bar, I noticed that the ambience felt slightly different since my previous visit because the décor and lighting was enhanced for a more comfortable and cosy feel.  For a week night, the restaurant was serving almost a full house and I was glad for Chef Ozzy because this place appears to be a preferred choice for many.  I did not make any reservation but was pleased when the waitress greeted me by name and led us to an available table.

A man-size Rack of Lamb for Aaron

She dragged a large chalk board over to introduce the day’s specials and left us to make our selections from either the board or the menu.  We conferred briefly over the choices and placed our orders – reassured that it will not be too much because we had Aaron to help us if any one could not finish our portion. 

By this time, word had reached Chef Ozzy that I was “in the house” and as I turned around, I spotted him in the kitchen through the glass panel – waving me a greeting – and I acknowledged with a wave! 

Check out the size of this vegetable portion!

Food was being served to tables around us and as I caught wafts of delicious flavours, my mouth started to water.  I was delighted when our American Onion Blossom appetizer arrived and even though it was a pity to destroy its pretty presentation, we dug into the batter-fried crispy layers with our fingers to savour its delightful taste with a dollop of creamy horseradish dip. 

The crispy bruschetta topped with generous portions of sliced mushrooms and melted cheese was just right while a small Garden Salad drizzled in a special house dressing was simply refreshing.

A generous portion of tender Lamb Shank on my pasta!

Our lamb and chicken main courses were, as expected, very satisfying but I found the portion of greens exceptionally big!  Instead of a meager pile of tiny florets tossed with carrots, ours was a single giant floret of broccoli that matched the size of the meat on each plate!  

I have no complaints about the generous portion but wondered if it was a special portion for me.  So I stole a surreptitious glance at the nearby tables and saw that this was the usual size of greens they served with other main courses! 

Even though my lamb shank pasta did not come with a side of greens, there was plenty from the others’ servings to share with me.  To put it very simply, the lamb shank pasta was simply sumptuous!  I finally found my kind of pasta where there were more ingredients – gorgeous tasting, tender pieces of lamb shank – than pasta!  Yum!  Once again Chef Ozzy delivered!

When Aaron declared he would like to go back to Grill Bar, it means a lot.  But he must wait for his next term break before dining there again.  As for me, I really don’t need much persuasion to go there again!  [It’s open every day except Tuesday.]

/pl

Sweet Experience

Chef Hans presents pan-seared
Red Snapper on a bed of mash

A touch of Mediterranean at Sweetwater

He’s a German who has established a reputation for great Italian cuisine and is putting his culinary experience into creating a menu of Mediterranean food in Sweetwater Restaurant – a name that’s reminiscent of Texas in the United States. 

Born in Dusseldorf, Germany, Hans Durst started his career in Castate Durst, their family restaurant, before joining a French restaurant as an apprentice at the tender age of 13.  

He wanted to join a cruise ship’s kitchen to travel the world but was denied passage because he was just too young. 

“My dream was to travel,” confessed Chef Hans, Chef Owner of Sweetwater Restaurant and Gianni’s Trattoria in Johor Baru.  From an early age, he aspired to travel the world doing what he loved best – cooking.  

After his family migrated to the United States, he had opportunities to develop his culinary skills and started a career with the Grand Hyatt Chicago before being transferred to the Grand Hyatt Singapore and later had job postings at Hyatt properties in Kuwait and Melbourne.

Facade of Sweetwater Restaurant
at Jalan Serampang, Johor Bahru

Not only did his dreams about travelling come true but he was also exposed to new types of food and various styles of cooking in Italian, Spanish, North African, Moroccan and Lebanese cuisine.  

His experience in working alongside local chefs around the world gave him invaluable knowledge into the secrets of serving up authentic dishes.  

Now Chef Hans is putting his own interpretation into creating something special for discerning palates in Johor Baru.

After his hotel career, Chef Hans opened his first Sweetwater Restaurant in Melbourne in 1988 and fondly recalls that their lovely logo won an award for it's unique design. 

Mediterranean charm
with an airy ambience

After running the restaurant for eight years, an irresistible opportunity in Kuala Lumpur beckoned and he closed the business and moved to Malaysia and later, to Johor Baru where he started his own restaurant.  

In June 2011 when he opened his second restaurant to serve Mediterranean cuisine, it was simple for him to pick a name – Sweetwater!

One of Sweetwater’s signature dishes is the hearty Spanish Paella Valencia prepared with assorted seafood, tender chicken cubes simmered in plump and juicy grains of Bomba rice.  

Flavoured with generous sprinkles of smoked paprika, the rich broth from the marinated meats is fully absorbed into this rice, turning each grain firm and tasty for the perfect taste of Paella. 

“People want healthier food now,” said Chef Hans, who’s single-minded about serving the freshest ingredients in a healthier menu but without compromising on taste.  

Spanish Paella Valencia with assorted seafood,
chicken and Bomba rice

In a quick demo, Chef Hans used only the freshest fillets of Red Snapper that are pan-seared on a scorching skillet, and the pan covered and removed from the flame to seal in all its natural flavours.  

Then a sauce created from a tangy blend of dark balsamic reduction and white balsamic cream, drizzled on the fish resting on a bed of mash, gave a delightful zing to the palate without being too overwhelming!

For Starters, he recommends the popular Grilled Scampi with a side of Lemon Butter and Calamari stuffed with Zuchinni and Clam sauce that are great for sharing.  

Meat-lovers will enjoy the tender Veal Shank served with a side of Bomba rice or tender Moroccan Chicken on a bed of Bomba Rice, rich with raisins and olives and fragrant with cardamom and cumin flavours. 

Calamari with zuchinni and clam sauce

For dessert, Chocolate Truffle Cake with his own ice-cream creation will impress anyone who’s not yet chocolate crazy while the warm Chocolate Souffle with fresh cream, strawberry and crunchy almond slices is simply heavenly!

“I don’t want to steal my own customers!” laughed Chef Hans, “That’s why much thought has gone into designing the ambience and cuisine for an entirely different experience here,” he added.  

He’s also worked hard in developing ways to prepare authentic dishes in the shortest possible time so that customers don’t wait too long for freshly cooked orders. 

Hans Durst, at age 13,
in Dusseldorf, Germany

In fact, every order of mashed potatoes is prepared a la minute to ensure that taste and texture can be experienced in every bite.

The kitchen and wash area are in full view of diners who can watch the chefs at work and see how clean and well-kept the place is.  

Throughout the airy and elegant restaurant, the walls are adorned with large Black & White photos of scenery and portraits.  

Take a closer look because among them, there’s a photo of Chef Hans as a 13-year old apprentice, posing on the steps of Kaiser Frederick Hall in Dusseldorf and another handsome shot of him while he was Executive Chef with the Grand Hyatt Singapore!

Sweetwater Restaurant at No. 116 Jalan Serampang, Taman Pelangi, Johor Baru, is a Halal restaurant, open daily from 11am to 11pm.  

Ask for their weekday set lunches and plan your parties in the restaurant, the bar section or in either of the two private dining rooms or upstairs.  Tel: 607 – 331 4349, Fax: 607 – 331 7230.  Visit website: www.sweetwaterrestaurant.info

Veal Shank simmered in secret sauces with a side of Bomba rice

Moroccan Chicken with rice, rich with raisins and olives, and
fragrant with cardomom and cumin flavours - Taste a waft of
the delectable fragrance once the cover is lifted off this warm dish!

Chocolate Souffle, fresh from the oven served with a side of
whipped cream, strawberry and almond slices

First, add a dollop of fresh cream into the warm Chocolate Souffle
and let it slowly melt in your mouth... mmm... heavenly!

A version of this article was published in The New Straits Times, Johor Streets on 14 March 2012

Return to Grill Bar

Chirpy little welcome from Chef Ozzy!

I must say “Thanks” to my friend, Batcy, who introduced me to the delightful menu at Grill Bar and since my first taste, I’ve been back several times for lunch and dinner. 

My Grilled Pleasures story was published almost exactly a year ago – seems like a long time – but the best news is that I’m still hearing positive comments about their food and service from satisfied customers.  Time may have passed but what’s important is the dining experience and menu dished out by Chef Ozzy remains consistently good.

My favourite yummy sauteed mushrooms

The first phone call I received to wish me “Happy Valentine’s Day” this year was from Chef Ozzy, who was also excited about the day’s celebration at Grill Bar.  He told me the response to his Valentine’s Day menu was so good that they had to close for lunch because the kitchen team needed to focus on the preparation for the evening’s special menu! 

I could hear and feel his passion and commitment to make the celebration extra special for his customers and wished him well for that day and everyday ahead!

The following weekend my friends, Poh Choo and Catherine, were visiting from Kuala Lumpur and when we discussed dinner plans, we decided on the Grill Bar.  It was some time since I last dined there and it was good to be warmly welcomed back by name.  After being introduced to the day’s specials from the chalk-board, we picked our choices – as always, to share because we wanted to taste a wider variety of food.

Coq Er Nathans creatively presented with
bull's-eye topping and roasted potatoes

With the usual weekend crowd, the kitchen was kept busy but the friendly hostess came back to our table to send greetings from Chef Ozzy who was unable to come out to say “Hello” personally. 

My friends were pleasantly surprised by the courtesy and warm reception but it did not prepare them for what Chef Ozzy did next.  When our Starter dish was served, it took us a moment to spot the decoration on the edges of the platter, where Chef Ozzy piped the word, “Hi” on one side and a chirpy little smiley face on the opposite side!

“Let me take a picture of you!” Poh Choo offered, her hand already reaching out for my camera probably because she wanted me to capture this charming little memento.  It was a simple gesture but it certainly warmed my heart and set the tone for a most pleasant evening of dining on good food and catching up with dear friends.  There was much to chit-chat about since we last met six months ago and as the food was served, shared and the plates polished off, I realized that the service was attentive but yet unobtrusive. 

Perfectly pan-seared Kobe beef on a bed of
spinach and mushrooms - yum!

By the time we decided to call it a night, most of the customers had already left and Chef Ozzy finally had a break from his kitchen frenzy to be introduced to my friends. 

He may have been flushed from the heat in the kitchen but I guess he may also have blushed to the tips of his ears as Poh Choo and Catherine gave him their compliments for the tasty and satisfying meal.  I believe that credit should be given where it’s due so keep up the good work, Chef Ozzy!

That's me with Chef Ozzy's warm welcome back to Grill Bar

/pl

More than sushi

David Tay of Sushi Monzta, Johor Baru

More than sushi at Sushi Monzta

The moment you step into Sushi Monzta, you are ushered into a charming café with clean lines and subdued colours that work together to soothe and relax.  The casual dining ambience invites you to unwind and gear your tastebuds to savour the freshest sashimi and your favourite sushi selections in a menu of Japanese cuisine.  The tidy and comfy café along Jalan Perang, one of Taman Pelangi’s food streets, is fast becoming popular with fans of Japanese food for several reasons.

Behind his counter, sushi chef David Tay Siew Meng, 53, works almost non-stop to prepare roll after roll of various types of maki while his wife, Alice, helps to serve the freshly made sushi rolls.  He and his wife have a history in Japanese cuisine because in 1988, they started working in a Japanese restaurant in New York City. 

When Tay started to be trained as an apprentice under Chef Hirotakaida of Okura Japanese Restaurant in New York’s Third Avenue between 33^rd and 34^th Streets, his main tasks were mopping floors, washing dishes and chopping food.  This was part of his training to know every aspect of the kitchen operations and learnt the discipline to make use of slow times to clean and maintain every area of the business so that everything was always spotlessly clean. 

Smoked Duck on stick [Left], Teriyaki Scallop and Smoked
Duck on skewers, Spider Roll [Background]

Later he also learnt the art of preparing Kyodo style food from Chef Toshi in Mishima Japanese Restaurant on Lexington Avenue 23rd Street and the principles of cooking without using garlic, oil and monosodium glutamate (MSG). 

When Tay and his family returned to Johor Baru in 1996, he applied these skills when he worked with Tokugawa Japanese Restaurant, the second Japanese restaurant in the city.  After 13 years there, Tay and his wife pooled their resources to start their own venture in Sushi Monzta.

Since July 2010, former Tokugawa customers have been finding their way to Sushi Monzta and are now regulars, thrilled to continue enjoying Tay’s creations. Using ingredients from various sources locally and abroad, especially fresh seafood from Scandinavian countries, Tay is whipping up popular choices like California inside-out rolls and Spider rolls.  A closer look at these favourite rolls shows that Tay believes in using the right balance of vinegared rice and ingredients so that you can taste an equal amount with every bite.

Right balance of rice and fillings in
California inside-out Roll

Don’t worry.  Spider Rolls does not have any spiders in them.  They are so named because Tay designed a maki with crispy soft shell crabs and creatively arranged their legs on the roll to resemble spiders.  

Fans of smoked duck will enjoy the juicy chunks of meat served on skewers and a teriyaki scallop and smoked duck combo.  In this set, asparagus sticks are rolled in a juicy slice of smoked duck and skewered along with a scallop and mushroom.  

Ask for these off-menu yakitori creations that are best savoured as appetizers with sips of warm sake.  Another favourite appetizer must be kawahagi – chewy sticks of white fish skin.

Sushi Monzta has an interesting menu of fresh sashimi, teriyaki, tempura, noodles and rice as well as a wide selection of sushi.  For dessert, there’s not only Green Tea ice-cream but real Rum ‘n Rasin ice-cream.  Located at No. 22 Jalan Perang, Taman Pelangi, the café is open daily from 11.30am to 3pm and from 5pm to 10pm, except on Tuesday.  Tel: 607 – 3311172.

A version of this article was published in The New Straits Times, Johor Streets on 19 May 2011

Tapu Hakka specialties

Stuffed beancurd in soya bean soup

Armed with their grandfather’s recipes, the Ho cousins are cooking up a storm at the Ke Ren Lai cafe, writes PEGGY LOH

THE first time I heard the phrase, Ke Ren Lai, it was in a popular Mandarin children’s song about a guest visiting a child’s father but he was not in.

Ke ren is the Mandarin word for hakka which means “guest”. Hakka people are well known for their cuisine. I like Hakka dishes such as hum cha (or lui cha fun — thunder tea rice), yong tau fu (stuffed beancurd) and kau yok (sliced pork with preserved vegetables).

Winnie, my Hakka friend, introduced me to Ke Ren Lai, a cafe serving Hakka food and I have made repeat visits to savour my favourites. As I got better acquainted with the cafe, I realised that Ke Ren Lai was a clever play on words and a very catchy name for a cafe!

The Hakka is one of the main dialect groups of Chinese in the country and Hakka communities can be found in the western parts of the peninsula and in north Borneo.  In Sabah, Hakka is the main Chinese dialect spoken and in Johor, the Chinese in the Kulaijaya and Kluang districts are predominantly Hakka.

Cousins in food

Cousins Ho Yih Keong and Bryan Ho grew up enjoying Hakka food at home, so when they ventured into the food business, they naturally decided to serve Hakka cuisine.  The Ho cousins offer Hakka food from China’s Tapu district in the Guangdong province, where their grandfather originated from.

Yih Keong, who has a wealth of kitchen experience, is involved with the operations while Bryan applies his marketing skills to the business. The first outlet opened in Taman Pelangi in 2002 and since then, two more branches of Ke Ren Lai opened in Johor Baru City Square and Sutera Mall, serving Hakka specialties made from recipes that had been handed down through the generations.

Noodles and abacus beads

“This is the correct way to eat the noodles,” says Bryan as he shows me how to eat the Tapu Hakka minced meat noodles. Most people eat the noodles and meat separately but that’s not the right way to appreciate the full flavour of this dish.

Hakka yam abacus beads

Bryan explains that the minced meat is stir fried until dry to let it absorb all the sauces. To enjoy the right balance of taste, he says, this flavourful minced meat should be eaten together with the noodles.

Abacus Beads is a must-try Hakka specialty. Using my chopsticks, I pick up a piece of dough that’s made with a blend of tapioca and yam. This dish is so named because the dough is cut into the shape of abacus beads. This is stir fried with minced meat, dried shrimp, sliced mushroom and seasoned with light soya sauce and a dash of rice wine or vinegar.

Hakka Thunder Tea rice set or Hum Cha

I can feel the spongy bounce of the dough with my chopsticks and it feels rather chewy to the bite. But it’s surprisingly good. After a while, I lose count of how many abacus beads I’ve popped into my mouth!

Thunder tea rice, a dish synonymous with the Hakka, is an acquired taste because not many people can appreciate eating rice with a green tea brew.

Traditionally, ingredients for the green tea (such as toasted peanut and sesame seed, mint, basil, sweet potato leaf and tea leaf) are ground together in an earthen bowl with a stick pestle made from the guava tree.

A bowl of rice, fragranced with garlic and shallots and topped with a variety of chopped green vegetables, dried tofu and pickled radish, is served with a bowl of this strong green tea. I prefer to eat the rice and vegetables and drink the soup separately but the Hakka way is to drown the rice with the tea and slurp it all up!

Soup and specialties

Pig stomach and chicken pepper soup

“It’s not the same if we substitute pork with another meat,” Bryan explains when I observe that the menu has a lot of pork dishes. It’s interesting that many Hakka dishes use pork belly with pickled vegetables or fermented beancurd.

Some typical Hakka specialties include stewed pork trotters, cha yok (braised pork belly with black fungus) and mui choi kau yok (sliced pork with yam and preserved vegetables).

Another favourite is deep-fried slices of pork belly marinated in nam yee (fermented red beancurd).

Ke Ren Lai has a range of noodle dishes served with a typical Hakka specialty, yong tau fu or stuffed beancurd in clear soup.

Tofu triangles and a variety of vegetables such as eggplant, bittergourd and mushrooms are stuffed with a blend of minced pork and fish, dried prawn and salted fish. Traditionally, the stuffed tofu and vegetables are served in soup but they can also be served fried or braised.

Ice tofu with minced century egg

“This is very good!” says Yih Keong as he passes me a bowl of piping hot pepper soup cooked with pork stomach and small pieces of chicken.

“We use free-range chicken,” he adds. In the cool air-conditioned cafe, the peppery soup tastes warm and lovely as it trickles down my throat. I privately compared it to the home-cooked brew I’m familiar with and must agree that it’s just as good.

Of the many dishes that use tofu in its various forms, I best like the chilled tofu with century egg sauce. The brick of white tofu is topped with a contrasting black sauce of minced jelly-like century egg.  It looks both interesting and intriguing.

When I spoon a wobbly portion into my mouth, my eyes snap open wide at the explosion of flavours from the iced tofu and the exotic taste of century eggs. Yum!

Fast facts

Check out the menu for more Hakka specialties — drunken chicken and soup such as black beans with pork and lotus root with pork. There’s also a range of traditional desserts like barley beancurd sheet soup with ginkgo nuts, guilin gao (Chinese herbal pudding) and brewed herbal tea. The menu at each outlet varies slightly and convenient set lunches are available in the City Square outlet.

Ke Ren Lai
6 Jalan Pingai, Taman Pelangi, Johor Baru, Tel: 07-331 2430.
It has branches at:
Johor Baru City Square , Tel: 07-278 2788
The Sutera Mall, Tel: 07-5588 388.

A version of this article was published in The New Straits Times, Life & Times on 31 March 2011

More than just kimchi

Beef ribs sizzling on the charcoal grill

I MUST confess. I knew nothing about Korean cuisine except for kimchi, a pickled cabbage dish that’s synonymous with Korea.  But I soon learn that kimchi is not limited to only pickled cabbage or radish. It can be made with any kind of vegetable.  I also didn’t know any Korean word beyond kamsahamnida (meaning thank you).

At Kyung Bok Gung Korean BBQ restaurant in Johor Baru, the menu is filled with strange-sounding names of dishes, accompanied by helpful pictures and descriptions of the various dishes.  Nevertheless, I’m glad that my Korean friends, Dr Lee and his wife, are the ones ordering for me, a typical Korean meal.

Eating is a very important social part of Korean culture and food is usually served in bite-size portions. Koreans take such pleasure in eating that they have a saying that goes something like this: “Even the diamond mountain can wait until you have eaten your meal.”

At the table, I find a long-handled steel spoon on a plate with a pair of steel chopsticks. I am rather worried that the chopsticks will feel heavy or slippery. Koreans use chopsticks and rice bowls made of metal so I make a mental note not to let my chopsticks carelessly hit the bowl and make embarrassing noises. As the meal progresses, I’m relieved that it’s mostly a “hands-on” affair and I don’t have to worry about being clumsy with the chopsticks because I’m happily eating with my fingers.


Banchan & Barbecue

The table, built with a hole in the middle for the metal barbecue grill, is quickly covered with an array of small dishes filled with a variety of appetisers and condiments. I count 10 side plates of pickled and boiled vegetables known as banchan and recognise a few, like cabbage kimchi, boiled sprigs of spinach, bunches of broccoli with a side of red soya bean sauce and pickled sesame leaves.

This is the way to assemble ingredients on
a 'bossam' or lettuce wrap

A waitress removes the metal grill and another places in it a small container of glowing charcoal before replacing the metal grill on top. The hot grill sizzles with appetising promise when the waitress rubs a thick slab of sliced onion over it and deftly unfolds rolls of galbi (beef) marinated in soya sauce. After it’s grilled, the meat is cut into bite sizes with a pair of scissors and served.

Taking heed of the Lees’ step-by-step directions, I take a piece of fresh lettuce and place, in the centre, a slice of meat dipped in soya bean paste and top it with a slice of garlic and chilli.  The trick is to fold the leaf inwards to make a bite-size pouch and pop it into my mouth elegantly. It’s fine to add any choice of banchan into the bossam (lettuce wrap) for more flavour but be sure the whole wrap fits neatly into your mouth!


Rice & Noodles

Nachi Bokum - spicy fried octopus with wheat noodles

Nachi Bokum is a pretty platter of spicy fried octopus and vegetables heaped in the centre with four bunches of wheat noodles in the four corners of the plate.

Though it’s a pity to destroy the arrangement, the noodles must be tossed into the gravy for serving. The smooth noodles, mixed with the spicy, tangy flavour of chewy octopus and vegetables, is absolutely appetising.

Bi Bim Bap - Yummy Korean hot stone pot rice

“Be careful, it’s hot!” I am reminded several times when a hot stone pot is placed in front of me. This Korean hot stone pot rice, fragrant with sesame oil, is topped with chicken, mushroom, cucumber, carrot, lettuce, spinach, seaweed and an egg yolk.

An interesting and colourful sight. Lots of red soya bean sauce is drizzled over the rice and mixed thoroughly before I can dig in.


Fast Facts


Proprietor Lee Sang Ho and his wife, Lee Myung Ja, who come from Taejon, Korea, prepare delicious Seoul-style kimchi using only vegetable sauce. No MSG is used in any of the food.

Pancake with seafood and scallion

Some of their recommendations include pancake fried with seafood and scallion, tender grilled beef marble, chicken stew stuffed with glutinous rice and ginseng, and samgyeopsal or boiled slices of pork belly served with two types of kimchi (cabbage and radish), garlic and sliced chilli.

Kyung Bok Gung Korean BBQ restaurant at 82-A Jalan Kuning, Taman Pelangi, Johor Baru, is open daily from 11am to 11pm. For reservations, call 07-333 3077.

This article was first published in The New Straits Times, Travel Times on 26 October 2009