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Chicken Cuisine Noodle House 古仙面之家:Glenmarie 最出名的Curry Laksa 和客家面 Glenmarie’s most delicious curry laksa & hakka mee

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2014-04-28 11.40.42 2014-04-28 11.40.30   DSC09851

The Hakka Noodles – pretty tasty with crunchy Wantan.

这是古仙餐厅,里面有卖许多小档口。这次的来到古仙餐厅是我一位朋友介绍下,让我感到等不及的想到古仙餐厅品尝美食,因为我朋友告诉我在古仙餐厅有两个档口卖Curry Laksa 和客家面是在Glenmarie 最出名的。想不到在工厂区里有那么好吃的美食。

首先介绍Curry Laksa。你能指定你想要什么类型的面条。您可以选择从米粉,黄色面条,贵刁黄帝眠。然后,您可以选择加料(添加成分)与酿豆腐或咖喱鸡。鱼丸,茄子,豆腐,饺子等等。Curry Laksa 的外表看起来红红的很吸引人,可是又感觉吃起会很辣。其实我个人能接受也不觉得好辣。Curry Laksa 最重要是汤汁的味道,我个人比较喜欢选米粉+面。因为米粉是很容易吸起汤汁,所以当你放进口里是,也会感到汤汁再你嘴里的存在。而他的Curry Laksa 真的很香浓浓的味道和感觉,吃起来你能感觉到Curry 中带着椰浆的香浓浓味道在你嘴里,而且再要下去你就能感到香料的味道,我相信这家老板用了很多心细去煮Curry Laksa 汤汁。

客家面也很多人点,客家面讲究肉碎和肉碎汁。当然肉碎煮的好吃,肉碎汁也会很香。他的肉碎真的好香又好吃,为什么我会这么说呢?因为他的肉碎煮到不会硬硬,而且还松软,所以吃起来口感完美,最重点是他把菜脯放在肉碎一起煮,导致肉碎都吸收了菜脯的味道,所以加在面里简直就是能吃到很松软的肉碎又能吃到肉碎已菜脯的精华的汁,然后再和弹性的客家面一起吃,简直就是口感和味道是多么完美。

营业时间:
早餐,午餐

Chase away your Monday blues with a good thick curry laksa or curry noodles like this particular one found in Shah Alam. A bit far to travel from the city but the curry is good stuff. A bowl of curry laksa will be served with two pieces of chicken, cockles and tofu puffs. Thick and rich, you can understand why this restaurant is packed with people every day for lunch.

Aside from laksa, this particular stall within the funnily named Chicken Cuisine (their logo had a chicken with a serving tray versus it being served on a platter!?) also serves yong tau foo. You pick and choose what you wish to eat from trays of ready made yong tau foo and they’ll prepare the chee cheong fun for you straight away.

Chicken Cuisine Noodle House 6, Jalan UI/36 Seksyen UI Hicom-Glenmarie Industrial Park, 40150 Shah Alam

Client’s comments: From http://www.bangsarbabe.com/2013/01/curry-noodles-glenmarie.html

A standard bowl of noodles come with chicken, cockles, bean sprouts and tofu puffs. I added a piece of brinjal yong tau foo and fried wanton into my noodles… That aside, the curry gravy was aromatic, thick and rich in flavour. Squeeze some lime juice in to give the curry some zest. Pretty decent…

from: http://preciouspea.blogspot.com/2007/08/curry-laksa-chicken-cuisine-glenmarie.html

I was quite delighted to see the creamy orangey-red colour of the broth with a layer of chilli oil on top. The laksa was served just the way I like it; with lots of fresh bloody-looking cockles, chunky steamed chicken, fluffly soft taufu-pok, crunchy beansprouts and long beans and topped with mint leaves. For extra kick, I added in some lime juice for the tangy flavour. Ooooohhh….this cholesterol-laden bowl of laksa is indeed very good!!!

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