Murni’s @ SS2

If you are a youngster living around the Klang Valley, you would never have missed this place. For the benefit of those who do not know, Malaysia’s best hang out spot, besides our malls, are the Mamaks. Mamak means the Indian Malay Mixed community. However in plural, Mamaks, it is a sort of only-in-Malaysia charm.

In essence, these are the places where you get cheap food, good food (though possibly unhealthy), similar food in ALL mamaks, (worry not about what to order because we have the entire menu in our heads), 24 hour service, available at every corner of the country, and the best atmosphere to just sit around and, well, talk cock. That’s how Malaysians de-stress after a long, exhausting day of work/study and getting caught in massive traffic jams.

Murni’s is deemed to some as the ‘epitome’ of all mamaks. It is located in SS2, Petaling Jaya, one of the busiest places when it comes to good food. One very interesting characteristic about this place is that the place is HUGE! It occupies two separate shops, both side by side. One furnished with air-condition and the other is your usual adopt-the-Malaysian-weather’s temperature. However, due to its massive popularity, the tables and chairs available for its customers extends through the corridors of the shops. Indeed Murni’s is two shops in the entire row, its table and chairs however, are lined up right outside other shops for the entire row! When first visited by our MFD’s agents, we were indeed shocked! Even more amazing is the fact that ALL the tables and chairs are filled up!


And rightly so! Here are some pictures of the food we’ve tasted while we were there! Some of their popular food includes:


Chicken Napoleon. In that roll there, you will discover (and in this order) a layer of beautiful crisp on the outside, a layer of chicken slices, a layer of ham and a nice, fat cheese sausage right in the middle! Say no more, let the your eyes feast on the picture!


Cheese Naan is a bread made in a tandoor (hot furnace). The cheese here is generous, the portion was huge, the curry were complimentary and for those who prefer less curry, condensed milk (on the right) to be dipped in. For some it’s unhealthy and hence they avoid it. For us, it just brought wholesome-ness to a whole new level!


Here is the chicken chop! Crisp outer layer, say hello to the tender insides!


Murtabak – the Indian Pancake with a swirly twist!


Seafood fried rice, huge flavourful squids, large portions, happy faces!


The signature Murni’s colourful range of juices in jars. You HAVE to try their ribena with lychee and nata de coco! *Slurrrrrp*

We have come to the conclusion that Murni’s is the extended Mamaks. It is by itself so unique and popular among Malaysians that google map Murni’s or Waze it, you’ll definitely find it! Here are some details to assist you:

53, Jalan SS2/75,
Petaling Jaya, Selangor
Opens until the late hours of the night everyday.

Wait no more, stop tempting yourself with pictures! Go forth, explore it! Savour it! Experience that Malaysian taste!


Embrace that eating monster within!


Tang Yuan 汤圆

Tang Yuan is a kind of dessert, they are traditionally eaten during Winter Solstice Festival or Chinese Wedding day. We usually call it “sweet soup ball” in English.

“Gang Kou Tang Yuan”(港口汤圆) is a famous stall in Klang which sells sweet soup ball for years. Originally, they sell sweet soup ball in Port Klang, but now they have branch in different places and it is still very tasty.


The soup base of sweet soup ball is ginger. There are large tangyuan fulfill with peanut, small tangyuan and mochi.


26112012212You can choose either you want the big sweet soup balls which fulfill with peanut and sugar or small sweet balls without any filling or you can mix both! Majority will choose the mixture sweet soup balls.

Address 1: 112,Jalan Pekan Baru, Kawasan 17,Off Jalan Meru, Klang, 41050, Klang, Selangor, 41150
016-229 3710Address 2: Restaurant HoBee, Bandar Bukit Tinggi 2, 41200 Klang.

Business Hours: 8pm-1030pm (except Sunday)




Beef Noodles @ New Seaview Restaurant

Beef noodle soup is a Chinese noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. Some history behind this cuisine:  it was first created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty of China. The red braised beef noodle soup was invented by the veterans in Kaoshiung, Taiwan who fled from mainland China during the Chinese civil war.

After this article was published in the local newspaper, The Star, our MFD’s agent decided it is a MUST TRY. And so, there went the brave little reporter to New Seaview at Paramount Garden, Petaling Jaya for the tasting adventure!

Boy oh boy, it was good!


Beef Noodle! The broth was so flavorful! It was perfectly balanced, with just the right amount of herbs and intensity. One sip and you won’t be able to control your actions, one spoon leads to another. The meat was incredibly tender. Our MFD’s agent swore she had never tasted beef this tender, every bite feels like it could melt in your mouth. The noodles however was a little bit of a let down, it felt a little too springy. However on the overall basis, it was a fantastic dish!


Just another picture from another angle to make you feel the love 🙂

Though this bowl of noodle cost RM7.00, which is rather expensive considering the location. However, beef noodles tend to be a little pricier compared to your normal Kueh Teow Soup or Curry Mee, and our little MFD’s agent says it was worth every penny!

New Seaview coffeeshop (GPS N 03°06’37.3” E 101°37’38.0”) is located off Jalan 20/7 in Petaling Jaya and is open for breakfast, lunch and dinner.

Rojak & Cendol

When we talk about Malaysian food, we never resort to restaurants. The gem is usually found in street food, places the rakyat visits frequently, what they consume regularly.

One of such street food is Rojak and Cendol. Allow me to provide some sort of insight on these two cuisines. Rojak contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce. Traditionally, Tamil Muslim (Mamak) rojak vendors used modified sidecar motorcycles as preparation counters and to peddle their rojak. These mobile vendors now use modified mini trucks.

Cendol on the other hand is a traditional dessert originating from Southeast Asia. The dessert’s basic ingredients are coconut milk, jelly noodles made from rice flour with green food coloring (usually derived from pandan leaf), shaved ice and palm sugar. Other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included.

These two cuisines go hand-in-hand. In Malaysia, these two cuisines are sold in mobile trucks (as mentioned), and one of the best Rojak and Cendol in town may be found in Section 17, Rojak Mustaffa (Jalan 17/41A, off Jalan 17/21, Petaling Jaya). Here is the place where you’ll find the most positive reviews on food in the country. The Rojak is just spot on! The kuah was amazing! And that is perhaps the secret to a perfect Rojak. Kuah is the main ingredient here


Rojak Telur Sotong that tasted like heaven!



Cendol that was just perfect on a hot afternoon


Sebagai pinang dibelah dua


The price of the selections


Price of the cendol. Customers having their meal on the ‘mock’ table of the truck


One thing about this place: The people never stopped! The line was never-ending, and people who can’t get seats are contented standing around having their meal!


The Cendol maker busy at work!


These two proud Malaysians were one of the many customers at the truck stalls. They were aware of the MFD agents taking pictures for the website, and gave their honest opinion that this Rojak and Cendol should be promoted, and encouraged the work of MFD!

While having the gorgeous meal, our MFD agent noticed that not only the business was going very fast, (Rojak maker never stopped at all), the line never seemed to end, the customers that came to eat were from different cross-sections of the country. All races, whether it was the Malays, the Chinese, the Indians or the Lain-lains just comfortably, unconsciously, and as if it was just the right thing to do, converge at this very stall, right under the shady tree. It truly seemed like everyone belonged here. What was even more touching to the MFD agent is that the cars that parked along the road (belonging to the customers) were cars of all types. Expensive cars along with simple old cars were parked at the same (illegal) area, and all who got down from their cars came to this very place and ordered their (extra besar Rojak Sotong) and left contented. Our agent concludes, and is agreed upon among the members of MFD, that food truly brings us together, that our different background has no significance here, that it is our identity as Malaysians, (who have an eternal love for good food) that truly matters.


Breakfast is the first meal taken after rising from a night’s sleep, (in essence, to break-your-fast) most often eaten in the early morning before undertaking the day’s work. Well, that’s the definition from Wikipedia.

As for Malaysians, breakfast (sarapan pagi) is one of our happiest hours (especially if it is the breakfast of a holiday!), and we’ve got a variety of breakfast available!

If you’re finding for a nice Malay cuisine for breakfast, 99% of Malaysians would suggest our favourite food of all time, also unofficially known as our national dish, Nasi Lemak!  For the benefit of those who are new, it is a fragrant rice dish cooked in coconut milk and “pandan” leaf. Here are a few suggestions that our MFD agents has personally visited:


Doesn’t this just makes you drool?

This particular Nasi Lemak is from Syed Bistro PJ (No. 13 & 15 Jalan Barat, Petaling Jaya, Selangor. Tel : 603-79555753), your typical mamak restaurant with a 24 hour service! However, Syed Bistro is more known for its Nasi Briyani, which is usually not a breakfast choice, but since we’re on the topic, a little picture wouldn’t hurt! 😉


A super generous portion of Nasi Briyani! Comes with huge chicken/lamb, a while egg, some appetizing ‘accah’ and dhal!

Besides Syed Bistro, many other mamak restaurants out there offers Nasi Lemak but the degree of how good it is definitely varies on a large scale!

Another place we’ve visited for Nasi Lemak is at Seapark, popularly known as Nasi Lemak Bumbung. Take a look at the pictures!


The artistically cooked egg placed on the roof of the fragrant rice gives it the name ‘bumbung’


Happy eating duo hehe

The rice was beautiful, the chicken crispy yet tender and the main ingredient of the dish, the ‘sambal’ wasn’t too spicy, neither was it too mild. To our taste, it was just right! Topping it off with the beautiful teh tarik was just the most satisfying meal. However, this place opens during the night, so it might not be appropriate for breakfast.

For other suggestions on the best Nasi Lemak we would suggest you look into this link!

On to our brethren Indian cuisine for breakfast, we’ve got a wide selection of stuffs! Firstly, and most popular amongst the rakyat is our Roti Canai:

roti canai

Your typical Roti Canai

It is a type of Indian-influenced flatbread, where you can find it almost anywhere, as long as a mamak restaurant is there, there it will be! It is typically served in these silver trays. If you’re feeling adventurous, you may choose Roti Telur, Roti Bawang, Roti Cheese depending on the capabilities of your local mamak! Of course, Roti is not the only option in these places. Thosai, or Dosa is another popular choice! It is a fermented crepe or pancake made from rice batter and black lentils.


Masala Thosai

And again, your thosai may be mixed with cheese, onions or egg, depending on the place!

Capati is another popular choice. Also a type of flatbread, but this one is unleavened, originated from India, Nepal, Bangladesh and Pakistan.


Capati with the chutney and a little sides. Good for all meals of the day!

If you are craving for some Chinese breakfast, here is the most traditional of all kinds:


Half-boiled eggs, coffee, and steamed bread with Kaya and Butter!

You may find these in any Chinese hawker shops. For some, it takes them down memory lane. This simple breakfast that costs less than RM5.00 added the flavour of nostalgia to this agent of MFD. This particular picture comes from a hawker shop opposite Public Bank at Old Town, Petaling Jaya.

Other Chinese breakfast could be consumed for lunch too, if desired. A few examples are Wanton Mee:


Typically served ‘guan low’-styled, (which suggests dry), with some honey roasted pork, ‘choi sam’ vegetable, and soup with ‘wantan’, dumplings


Curry mee, thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, mint leaves and Cockle.

Curiously, curry mee is only found in Malaysia and Singapore. Curry laksa is another favourite (added with laksa soup base). Perhaps it is our special heritage of baba nyonya that gave birth to this special dish!

We are fine with eating light for breakfast, as suggested by our selection of Roti(s) in Mamaks. We are also fine with a nice, big portion of chicken for breakfast, maybe a good fried chicken to top with our Nasi Lemak, or a moderate ones such as a bowl of noodles. Klang’s residences even have Bak Kut Teh for breakfast (a dish which will be highlighted in a separate post), which is rather heavy for the morning. Anything is fine! Everything is loved!

For our multi-racial, multi-cultural society, unity is an ideal that is difficult to achieve, however, if we’re on the topic of breakfast, this website, MFD, sincerely believes that the true integration of society is manifested most clearly here. When it comes to breakfast, we’re simple folks who enjoy every single type of it without any racial prejudices! 😉

Capital Nasi Dagang Kelantan @Damansara Uptown

I always find it interesting that most KL-ites share a degree of unawareness about the other states of Malaysia, despite our inherent kinsmenship (Selangor’s the obvious exception, Melaka and Penang too).  Ask them what are the signature dishes that represent Kelantanese cuisine, and you’d most likely get a blank stare (maybe if you’re lucky, your reciprocant might say something along the lines of ‘rice….?’).  Entirely understandable really, considering I am one of those people too =P.

Still, this perhaps-unforgivable ignorance is the reason my curiousity was piqued when I passed by a store claiming to sell some authentic Kelantanese nasi dagang.  The store in question was rather aptly named as Capital Nasi Dagang Kelantan.  Which lead to a brief internal struggle: Hmm… nasi dagang for lunch?  Sure, why not?


This place has been around for about a year now; the store owner is a Kelantanese Chinese, who brought over her expertise in making nasi dagang to us folks here in Damansara.  Whether intentionally or not, the floor is worn with wear, and the tables built with classic marble lends to that old coffeeshop feel.  The menu, it seems, was not spared from a similar treatment.


It soon becomes rather obvious that this place is solely focused on their nasi dagang (I suppose the signboard was a dead giveaway).  The main choice here lies in the meats that you choose to accompany the nasi, of which they have 5 options:  gulai ikan tongkol, beef rendang, curry chicken, prawn or sotong.  We went for two of the more traditional choices, the ikan tongkol and rendang; add some ayam percik as a side dish (one of us was feeling peckish), and we awaited our meal in trepidated eagerness.


This, in essence, is nasi dagang.  Brown-coloured glutinous rice topped under a dollop of fish curry, with red hot sambal, pickled cucumbers and ikan masin as sides.  The sambal in particular is fantastic, very spicy and grounded in an unmistakable shrimp base.  As for the mains, the beef rendang was tender and slightly sweet, while the ikan tongkol, well…. it tastes remarkably like sardines.  I’ve got no qualms with it though, nor with the entire dish; it turned out to be a decent meal with a good deal of interesting things to munch on.


Lets not forget the ayam percik, which was equally as interesting, yet significantly more underwhelming (on second thoughts, let’s forget the ayam percik…).  I say this because while I find the sauce highly unusual – a peanutty taste reminding me of satay dip, it ultimately didin’t live up to my (perhaps lofty) expectations.


Cheers 😉

I guess the word ‘interesting’ best sums up our visit here.  There was not a single element of our lunch which I could say I wasn’t surprised, intrigued and occasionally wtf-ed by.  Yet let’s not forget that these dishes are not alien by any means – journey east to Kelantan and you’d probably find them sold on every street available.  At the end of the day, it’s turns out to be a heartening fact that despite how often we think we know about Malaysian food (roti canai, nasi lemak and all that jazz), there’s really another thirteen other states filled with entirely new cuisines for us to discover.

Diversity? Hell yeah.

Fruit Salad-“Rojak”

The term “rojak” has come to mean “mixed”, a reference to the many different types of fruit and vegetables that can be tossed into the salad. It’s also referred as “rojak nation” would be one with a plural society of multi-ethnic, multi-cultural people. That’s us, folks.
When we gather, we do speak a language which comes to be known as “bahasa rojak” or rojak language that has combined with all Malays, mandarin and English elements. But surprisingly, people have no problem understanding. That’s the reason why “rojak” should be upheld as a nation dish.

However, there are some variation of rojak due to the influential effects in different states.

Here’s a Penang rojak


It is similar to fruit rojak, but adds jambu air, guava, squid fritters and honey to the mixture.
The sauce used for the rojak is tended to be thicker as compared to other rojak.

Fruit Rojak


Fruit rojak consists typically of cucumber,pineapple, benkoang (jicama), bean sprouts, taupok (puffy, deep-fried tofu) and youtiao(cut-up Chinese-style fritters) mixing up with water, belacan (shrimp paste), sugar, chili, and lime juice .However, normally the ingredients will be varied from different vendors .
Most of the ingredients are cut into smaller bite-sized portions which are easier to be eaten with a stick.

Indian/ Mamak Rojak


It contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce .
So, it is sweet and sour taste which can irritate your taste bud with fresh fruity smell.

Recommended places for having rojak :
1. Hock Seng Rojak @ Macallum Flat on Cecil Street, Penang
2. Restoran Gurney Delight, Kota Kemuning ,shah alam, selangor.
3. Bukit Cina, Malacca, Melaka, Malaysia

Images from: