Hello there, I’m back from my Bangkok trip. I would like to apologise as I didn’t update my blog for about a week – trip was tiring. Shall sort out my pictures and get them posted ASAP.
Continue with my birthday bash… don’t worry, this will be the last post of the celebration. 😛
Tankiasu came to look for me for “belated birthday breakfast” three weekends ago and after sometime pondering what to eat, we decided to venture into Pandan area. We were opposite Steven’s Corner and we saw a corner shop full with customers so we gave it a miss. We then came across a cafe, with little customers so we gave it a miss too. We finally chose to eat at Ampang Fish Ball as the sun is getting high and warmer.
The sexy beast had Curry Wantan Mee which came with flavourful curry broth cooked with coconut milk, tofu puffs, long beans and sliced fish cakes. I know many people doesn’t like to mix wantan mee with curry but this bowl of noodle is simply satisfying, with just the right amount of spiciness and coconut milk.
I went for the usual Dry Wantan Mee that came with sliced fish cakes, spring onions and fried shallots. Taste pretty normal and do bear in mind that the noodle does not come with the usual wantan like what you get somewhere else. You have to order them separately, which we did.
The wantan or dumplings in clear broth did not disappoint us. (RM1.60 for 2, RM2.40 for 3 and RM4.00 for 5) Each wantan consists of fish paste mixed with chopped carrots and Chinese water chestnut, giving it a slightly crunchy sensation. They’re also slightly bigger in size compare to the normal pork version.
Not enough with just a bowl of dumplings, we ordered another plate of deep fried Chinese crullers with mayonnaise (RM1.60 for 2, RM2.40 for 3 and RM4.00 for 5). The crullers were freshly prepared and fried and goes well with the mayonnaise.
We also had Fried Fu Zhuk (beancurd sheet) roll (pricing same as dumplings and crullers), stuffed with chopped carrots, fish paste, celery and spring onions. The beancurd sheet were a bit loose but the filling is compact and flavourful. We like them, no complains here.
And lastly, some homemade fishballs to complete our meal. They have the normal and fried ones, both priced at RM3.00 for 6 and RM5.00 for 10. The fishballs made from wolf herring fish meat (sai tou yu) were fresh, bouncy and smooth in texture.
Both of us were equally satisfied with the meal (thanks to Tankiasu for footing the bill!). While we were busy snapping pictures, the curious restaurant workers actually came over to our table and asked us why are we taking photographs. Tankiasu explained that we were bloggers and we intend to post the pictures on the Internet. Upon hearing this, they requested us to give them our blog name and address (we became celebrity all in a sudden!). Hahaha…
Restoran Ampang Fishball
14G, Jalan Perubatan 2,
Tel: 012-388 5980 / 012-285 2828 / 012-388 9230
(Opposite Steven’s Corner, red colour signboard)