Bulgogi Brothers Korean Restaurant. Real foodies will appreciate things that take time, such as grilling your own meat to eat haha!

Bulgogi brother is a known place to have your Korean BBQ fix. It is a bit pricey but I assure you that everything tastes amazing there. You can choose from a set meal or singles, and what normally comes with it is lots and lots of meat (of your choice) and vegetables (of your choice) and all you do it sit there, grill it and wait for it to cook (doesn't take long since the meat are sliced thin), then eat!

Anyway, this particular stall selling halal bak kua called Grilled to Perfection is situated at the basement food court of Pavilion KL. Bak Kwa Kl. Just a stone's throw away from it's non-halal counterpart Kiew Brothers that sells bacon bak kua I posted about a couple months ago.

The stall offers three types of BBQ meat: sliced beef, sliced chicken, and sambal chicken. You can also have them in rounded coin shapes instead of sheets as well. They are priced at RM 72-75 per KG, very similar to the market price of the non-halal versions.

Dried Meat Pork - Lim Keng Guan, Ipoh. So I like my dried meat not from minced meat but sliced from a block of meat. Great natural taste and texture. Chewing and breaking the protein down is a joy. There is no lumpy feel from the minced meat or the 'broken' fibre feel due to the bits and pieces.

Lastly, the meat cannot be adulterated. It is what it is naturally. I was told two or three years back by the those selling at the shop that they are new owners. I am not sure if they are related to the old owners. Dried meat Malaysia.

Sae Ma Eul at Jaya One is a Korean BBQ Restaurant like Daorae Korean BBQ Restaurant where you can barbecue your own meat at the table. It is also using charcoal which will produce tastier meat compared to electronic BBQ pit.

The side dish such as kimchi, pickles, peanuts and cucumbers are free and unlimited refill. Since Sae Ma Eul is just next to our office, we came here a few times for lunch and dinner.

Eng Hock Hiong Food Stuff - No. 12, Jalan Meru, 41050, Klang, Selangor, Malaysia. Eng Hock Hiong first started out as a small stall selling dried meat products in 1997 and over the years has expanded into manufacturing of our own meat products.

In year 2006, we proudly open our first retail store in Klang town. We produce asian style foodstuff, and is particularly most famous for our Bak Kwa (”rougan”, “Loong Yoke”, “Bak Kua” or “Ba gua” in various chinese dialects) or commonly known as BBQ dried meat or BBQ dried pork. Bak Kwa Selangor.

Pyongyang Koryo This restaurant's specializing in North Korean cuisine is what makes it different from its rivals. It offers a wide array of cold noodles, gruel and rice dishes, soups and stews, hot pot, stir-fries, and dumplings.

On top of those, you can grill your own meat here with their built-in tabletop grills. Savor these and more with its nightly performances, from piano and violin to traditional North Korean folk performances.

The restaurant is just adjacent to the Atria shopping mall. Very busy all the time especially during the weekends. Understandably so as the noodles served here are really yummy.

The ones recommended are fish head noodles and the claypot loh shi fun. The loh shi fun comes with lots of crunchy minced pork garnishing and you have to stir to 'cook' it a little before serving. Apart from these two, there are other dishes to try. A must try hidden gem.

Jamba Professional Blender #58910 With the brand new Jamba Professional Blender, fans of the famed smoothie chain can make their own professional-grade beverages at home. The Jamba produced a delightfully thick smoothie and a luscious milkshake, but they both contained significant amounts of large strawberry bits and ice cream chunks.

However, it blended almost perfect frozen margaritas and ground coffee beans in record time. It was easy to operate and comes with lots of pulse options.

Over-cooked beef with overdose of black pepper that ruins the steak completely. Salads served with rotten baby tomatoes and rice was overcooked. And yes, the miso soup did comes with lots of ingredients but it's just too salty!

Lastly, service was bad - they practically look at my empty green tea cups few times and didn't bother to do anything? Sorry, not coming again and recommend to avoid at all cost! Go elsewhere please!

History of Bak Kwa. The origin of bak kwa dated all the way back to ancient China, specifically the Fujian province in the southern region.

Due to the prevalent of poverty, pork or meat in general was considered an extravagance during that time and common practice was to preserve the meat reserved only for special occasion like Chinese New Year. Traditionally, pork will be sliced into thin pieces and then marinated in sugar, salt, soy sauce and spices, then air-dried and subsequently cooked on a hotplate.