Big Nose Restaurant

Kuala Lumpur - The silkair flight into KL landed late and when I reach the immigration counter, there was a long queue of passengers.  Many of them were Arabs coming to KL to avoid their hot summer and having a long vacation.  On clock work, I took the luggauge cleared customs and took the KLIA to Sentral station.  

Le Meridien Hotel is undergoing massive renovation at the reception area and therefore I had to check-in at B3 instead of Level 1.   I was told the renovation would be completed by end of October 2012.

For dinner, we went to Big Nose Restaurant off Jalan Kuchai Lama.  

We chose the Kerai Fish which is a local fish.



Kerai Fish - the big fish on the left

Infamous Tahu Otah dish

The Otah is snugged between 2 slices of Tahu cooked with slices of petai (bitter beans).

You can see the Otah between slices of Tahu

Mantis Prawn fried with salted egg

The Mantis Prawn fried with salted egg was crispy on the outside, salty due to the salted egg and on the inside succulent and fresh.   This is a very delicious dish.

Not sure what's the name of this vegetable but it's my first time tasting it and it's good.  Stir fried with whole pieces of garlic.

Pork trotters tendons

This dish is new to me and it's Pork Trotters tendons cooked with Chinese wine and chilli.  The aroma is rich in wine and the tasted spicy due to the chilli.  More bones than meat, if you can call tendons 'meat'.  This is close to chicken feet cooked Cantonese style at Tim Sum (Yam Char) restaurant.

Steamed Kerai Fish Cantonese style

The Kerai Fish was served with their scales still on - of course it cannot be eaten so I wonder why the restaurant does not just remove them before serving.  The Cantonese style involves just good quality light Soya Sauce topped with garnishing of spring onions and Chinese coriander.   This is also my first time eating Kerai Fish and it's definitely fresh but there are lots of bones.   Caution when eating this fish with it's many bones and I will definitely not order this fish again.

As our stomachs still have room for one more dish - I ordered the steamed chicken garnished with lots of chopped spring onions and garlic.

I