Latest news with #Semenyih
Malay Mail
08-07-2025
- General
- Malay Mail
For truly slurp-worthy pork noodles and curry mee topped generously with ‘seehum', travel to Restoran Mei Mei Seafood in Semenyih
SEMENYIH, July 8 —There are pork noodles and then there are truly slurp-worthy pork noodles. You know the sort I mean: sauce and oil slicked strands of hor fun that you toss unceremoniously with minced pork and pork lard, the garnish of chopped green onions almost an afterthought. An ordinary bowl which somehow manages to be greater than the sum of its parts. Why such a bowl remains challenging to come across nowadays is probably a discussion for another time. (Suffice to say, I have had more mediocre bowls of pork noodles than I care to remember.) Cups of silky smooth 'cham'. — Picture by CK Lim Which is why, for certain readers who are born food sleuths and undeterred when it comes to longer drives, it might be well worth it to travel to Semenyih for a simple yet satisfying bowl. The pork noodles I'm alluding to can be found from early morning till around noon at Restoran Mei Mei Seafood in Semenyih's Eco Majestic township. This is very much a breakfast or weekend brunch dish; come dinnertime, the shop offers typical dai chow or Chinese restaurant fare. Mid-morning is the perfect time to visit, really. The lunchtime crowd hasn't stomped in yet so you can sip on freshly mixed cups of silky smooth cham while waiting for your noodles. Go for the dry version of the pork noodles. — Picture by CK Lim The front-of-house, so to speak, is run by one of three brothers; all of them quite young. He'd first ask if you would like the soup or dry style of pork noodles. For my money, I would always go for the dry version of the pork noodles though this is entirely up to personal preference. There is nothing wrong with their soup pork noodles, mind you. The reason I prefer the dry type isn't so much a case of sauce vs. soup so much as which style showcases the nuggets of pork lard best, but more on that later. Our bowls of dry pork noodles arrived looking quite unassuming: a golden tumble of noodles, slicked in soy sauce and rendered pork lard. Liquid gold, that. A smattering of well seasoned minced pork. We had a choice with the noodles themselves, of course. Some might prefer chewy loh shu fun; others go for yellow noodles cooked just long enough to have a bit of a spring. It's always hor fun – flat rice noodles – for us, the better to soak up the restrained coating of soy sauce and lard oil. A garnish of chopped green onions adds sweetness and crunch in equal measure. The highlight, without a doubt, is the fried pork lard – the real reason I opt for the dry noodles instead of its soupier sibling. The pork liver is still tender and not overcooked (left) whilst the croutons of pork lard are fresh and crunchy (right). — Picture by CK Lim When the croutons of pork lard are this fresh and crunchy, I wouldn't waste them getting soggy in broth. Instead, when tossed with the noodles, minced pork, sauce and oil, what you have is a textural surprise in every bite. Smooth and crispy, oily without being greasy, so full of flavour. The rest of the porcine protein is kept warm in the hot soup, a separate bowl awaiting our attention. The pork liver is still tender and not overcooked whilst the sliced pork and meatballs remain tender and bouncy. You can mix and match or ask for less of certain ingredients. Some might not enjoy the chewy pork intestines. Sometimes I ask for only the freshly shaped meat patties, which have a more velvety mouthfeel compared to the lean sliced pork. The curry mee is another standout dish here. — Picture by CK Lim For fans of spicier breakfast bowls, the curry mee is another standout dish here. The broth was thick, almost creamy, coloured a deep red thanks to a higher ratio of chilli oil to coconut milk. There is that unmistakable waft of fermented shrimp paste and chunks of parboiled chicken. Soft tofu puffs soaked through with curry, the surprisingly vivid green of long beans and juicy bean sprouts round out the ingredients. The noodles underneath are a mix of yellow mee and rice vermicelli, usually, perfect for soaking up the broth without getting too soggy. But for most of us, the real draw has to be generous toppings of blood-red see hum. A saucer of sambal and a wedge of lime, and you're all set. These are ordinary bowls of noodles that will offer even the most fastidious of appetites some quiet satisfaction. And in uncertain times like now, that is quite extraordinary indeed. Generous toppings including blood-red 'seehum'. — Picture by CK Lim Restoran Mei Mei Seafood 32-1, Jln Eco Majestic 9/1B, Eco Majestic, Semenyih, Selangor. Open Tue-Sat 8am-9:30pm, Sun 8am-10:30pm, Mon closed Phone: 016-631 5865 *This is an independent review where the writer paid for the meal. *Follow us on Instagram @eatdrinkmm for more food gems.
Free Malaysia Today
23-05-2025
- General
- Free Malaysia Today
Terrence Sinnadurai, founder of Desa Amal Jireh, dies at 75
Reverend Terrence Sinnadurai had a passion for people, particularly the underprivileged and destitute, as well as senior citizens. PETALING JAYA : Reverend Terrence Sinnadurai, the founder of Desa Amal Jireh (DAJ) – a 40-year-old sanctuary for underprivileged children and senior citizens – has died at 75. He died at 5.58pm at Sunway Medical Centre on Wednesday after battling diabetes for years. He had been warded ini the hospital for about a month for sepsis. Terrence leaves behind a decades-long legacy of service, having founded the home in 1985 with his wife Kamala. Beginning as a humble operation in a single-storey terrace house in Kajang, DAJ transformed into a village in Semenyih with a canteen, separate dormitories for boys, girls and senior citizens, a library and staff offices. Terrence also served as the senior pastor of Kajang Assembly of God (AOG), one of the largest churches in Kajang, from 1978 to 2001, and later as the senior pastor of Agape Community Centre in Semenyih. He leaves behind his wife, three children – John, Shanti and Reuben – and five grandchildren. Around 500 people packed the main hall of Desa Amal Jireh in Semenyih for the wake service last night. The wake service last night at DAJ saw around 500 attendees pack the main hall of the home, including former home residents, church members and Terrence's fellow pastors and peers in AOG Malaysia. DAJ vice-chairman Emerson Chelliah lauded Terrence for his passion for people, particularly the underprivileged and destitute, as well as senior citizens. 'He was a real visionary. He was always looking for ways to do more (for the home) and had a gift for thinking outside the box in terms of fundraising. 'He was never tired of wanting to do more and more. It was a joy to see him work. He has impacted a lot of people, from over 20 years in Kajang AOG and 40 years in DAJ,' he told FMT. Speaking at the wake, Shanti, who is also the deputy director of DAJ, praised her father for always having time for his family, even while serving as a pastor and the chairman of DAJ. 'He made an effort for his family. Every day there would be one meal together as a family. 'They say pastors' children struggle because pastors have no time for their family, but my father was there for almost every sports meet I went to until I was in Form Five,' she said. Another wake service will be held at DAJ at 8.30pm tonight, and the funeral service will be held tomorrow morning at 10am at the same venue.
Yahoo
10-05-2025
- Yahoo
Cool off with chilled ‘hiyashi chuka' noodles and other home cooked Japanese comfort dishes at Rakuki Coffee in Semenyih
SEMENYIH, May 10 — It's hard to guess what weather we'd experience on any given day, even with constantly updated forecasts. One minute it's dark and stormy; the next it's super sunny and as hot as the Sahara. When it leans towards the latter, we relish a chilled main dish to cool off with. This, surprisingly, isn't all that common even with our equatorial climate. Which is why the Hiyashi Chuka at Rakuki Coffee in Semenyih is such a lifesaver, a boon for our parched throats and dulled palates alike. Rakuki's Hiyashi Chuka doesn't veer far from the Japanese original: cold noodles that are topped with thinly sliced cucumbers, carrots, tomatoes and chicken ham as well as ribbons of omelette. A small jug of homemade dressing arrives alongside our plate for us to pour the homemade dressing before mixing it all up. Oh so refreshing. The space itself benefits from a certain Japanese minimalist vibe, with wooden furniture and white surfaces. A spot of colour and whimsy thanks to a feature wall of artwork. Wall of artwork (left). Pour the homemade dressing before mixing (right). — Pictures by CK Lim Rakuki doesn't try to be anything more than a warm and cosy family-run café. Which is quite touching, honestly. Many regulars return to Rakuki for their delicate – both in flavour and appearance – signature drinks. Head barista and co-owner Wenjie will be more than happy to check what you feel like having on any particular day and make the appropriate suggestion. A warm and cosy family-run café. — Picture by CK Lim On my first visit I had their Cococha – a bracing blend of powdered green tea, coconut water, milk and cream. There are three options for the powdered green tea: genmaicha, hojicha or matcha. I chose the genmaicha for its nutty, toasty aroma which went well with the slightly sweet coconut water and not too cloying cream. It is, there's no denying it, a beautiful beverage with the 'cloud of green' floating on a 'lake' of pristine coconut water but it's very tasty too. Another favourite is their Not A Pie where a blend of Fuji apple juice and green tea is slightly spiced with a hint of cinnamon. Truly autumnal. Cococha (left) and Not A Pie (right). — Pictures by CK Lim For something more fruity and floral, try their Soon Lizi (pear juice, infused oolong tea, cream and elderflower) or the Berry Cloud (berries, espresso and jasmine tea). Meals here at Rakuki revolve around Japanese comfort food staples. Nothing too fancy, but prepared with gentle care and a homey touch. Their Japanese Curry Rice with Chicken Hanbagu is exemplary of this approach. A simple dish, surely, but elevated by the homemade chicken patty. (No pork is served here.) Japanese Curry Rice with Chicken Hanbagu (left). Kimchi Chicken Hanbagu Sando (right). — Pictures by CK Lim If you prefer bread, try the Kimchi Chicken Hanbagu Sando. The same homemade chicken patty, together with a fried egg, kimchi, green coral and gochujang mayo, sandwiched between two thick slices of Japanese milk toast – absolutely divine. It's interesting to note that even the kimchi is homemade; which gives it a tangier, slightly less funky taste compared to the store bought variety. This homemade kimchi is also employed in one version of their popular Yaki Onigiri Set. Two rice balls are grilled and wrapped in nori (dried seaweed). These are served plain, with egg (tamago) or with a kimchi filling, and accompanied by a seasonal side dish and bowl of miso soup. Another comforting rice dish is their Mapo Tofu Rice. This admittedly has its origins in Sichuan, China but has been adopted by many kitchens in Japan. Rakuki's take has minced chicken and tofu cooked in doubanjiang (spicy bean sauce). Pair this with a side of Tori Karaage – the quintessential Japanese fried chicken – for some crunch to contrast with the softer texture of the tofu. Mapo Tofu Rice (left) and Tori Karaage (right). — Pictures by CK Lim Finish your meal with some pour-over coffee. Rakuki has the requisite espresso-based drinks menu, of course, but given the Japanese café theme, there's nothing like a cup of slow brewed coffee. Wenjie tells me that they currently source their beans from Hani Coffee & Roastery in Bangsar. He recommended the Ethiopia Kurume Koke G2, a natural processed coffee with notes of grapes, strawberries and black tea. Finish your meal with pour-over coffee. — Pictures by CK Lim We take our time to pour the filter coffee into our cups, sipping slowly to better appreciate Wenjie's craft. It's not hard to imagine that we are in Tokyo or Kyoto rather than Semenyih. With food and coffee made with such love, it doesn't really matter where we are, really. Rakuki CoffeeNo. 13-1, Jalan Kiara 1, Kawasan Perniagaan Kiara, Semenyih, SelangorOpen daily (except Thu closed) 11am-9pmPhone: 011-1080 3815IG: * This is an independent review where the writer paid for the meal. * Follow us on Instagram for more food gems.
Malay Mail
10-05-2025
- Malay Mail
Cool off with chilled ‘hiyashi chuka' noodles and other home cooked Japanese comfort dishes at Rakuki Coffee in Semenyih
SEMENYIH, May 10 — It's hard to guess what weather we'd experience on any given day, even with constantly updated forecasts. One minute it's dark and stormy; the next it's super sunny and as hot as the Sahara. When it leans towards the latter, we relish a chilled main dish to cool off with. This, surprisingly, isn't all that common even with our equatorial climate. Which is why the Hiyashi Chuka at Rakuki Coffee in Semenyih is such a lifesaver, a boon for our parched throats and dulled palates alike. Rakuki's Hiyashi Chuka doesn't veer far from the Japanese original: cold noodles that are topped with thinly sliced cucumbers, carrots, tomatoes and chicken ham as well as ribbons of omelette. A small jug of homemade dressing arrives alongside our plate for us to pour the homemade dressing before mixing it all up. Oh so refreshing. The space itself benefits from a certain Japanese minimalist vibe, with wooden furniture and white surfaces. A spot of colour and whimsy thanks to a feature wall of artwork. Wall of artwork (left). Pour the homemade dressing before mixing (right). — Pictures by CK Lim Rakuki doesn't try to be anything more than a warm and cosy family-run café. Which is quite touching, honestly. Many regulars return to Rakuki for their delicate – both in flavour and appearance – signature drinks. Head barista and co-owner Wenjie will be more than happy to check what you feel like having on any particular day and make the appropriate suggestion. A warm and cosy family-run café. — Picture by CK Lim On my first visit I had their Cococha – a bracing blend of powdered green tea, coconut water, milk and cream. There are three options for the powdered green tea: genmaicha, hojicha or matcha. I chose the genmaicha for its nutty, toasty aroma which went well with the slightly sweet coconut water and not too cloying cream. It is, there's no denying it, a beautiful beverage with the 'cloud of green' floating on a 'lake' of pristine coconut water but it's very tasty too. Another favourite is their Not A Pie where a blend of Fuji apple juice and green tea is slightly spiced with a hint of cinnamon. Truly autumnal. Cococha (left) and Not A Pie (right). — Pictures by CK Lim For something more fruity and floral, try their Soon Lizi (pear juice, infused oolong tea, cream and elderflower) or the Berry Cloud (berries, espresso and jasmine tea). Meals here at Rakuki revolve around Japanese comfort food staples. Nothing too fancy, but prepared with gentle care and a homey touch. Their Japanese Curry Rice with Chicken Hanbagu is exemplary of this approach. A simple dish, surely, but elevated by the homemade chicken patty. (No pork is served here.) Japanese Curry Rice with Chicken Hanbagu (left). Kimchi Chicken Hanbagu Sando (right). — Pictures by CK Lim If you prefer bread, try the Kimchi Chicken Hanbagu Sando. The same homemade chicken patty, together with a fried egg, kimchi, green coral and gochujang mayo, sandwiched between two thick slices of Japanese milk toast – absolutely divine. It's interesting to note that even the kimchi is homemade; which gives it a tangier, slightly less funky taste compared to the store bought variety. This homemade kimchi is also employed in one version of their popular Yaki Onigiri Set. Two rice balls are grilled and wrapped in nori (dried seaweed). These are served plain, with egg (tamago) or with a kimchi filling, and accompanied by a seasonal side dish and bowl of miso soup. Another comforting rice dish is their Mapo Tofu Rice. This admittedly has its origins in Sichuan, China but has been adopted by many kitchens in Japan. Rakuki's take has minced chicken and tofu cooked in doubanjiang (spicy bean sauce). Pair this with a side of Tori Karaage – the quintessential Japanese fried chicken – for some crunch to contrast with the softer texture of the tofu. Mapo Tofu Rice (left) and Tori Karaage (right). — Pictures by CK Lim Finish your meal with some pour-over coffee. Rakuki has the requisite espresso-based drinks menu, of course, but given the Japanese café theme, there's nothing like a cup of slow brewed coffee. Wenjie tells me that they currently source their beans from Hani Coffee & Roastery in Bangsar. He recommended the Ethiopia Kurume Koke G2, a natural processed coffee with notes of grapes, strawberries and black tea. Finish your meal with pour-over coffee. — Pictures by CK Lim We take our time to pour the filter coffee into our cups, sipping slowly to better appreciate Wenjie's craft. It's not hard to imagine that we are in Tokyo or Kyoto rather than Semenyih. With food and coffee made with such love, it doesn't really matter where we are, really. Rakuki CoffeeNo. 13-1, Jalan Kiara 1, Kawasan Perniagaan Kiara, Semenyih, SelangorOpen daily (except Thu closed) 11am-9pmPhone: 011-1080 3815IG: * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems.
Free Malaysia Today
09-05-2025
- Free Malaysia Today
Cops looking for 5 suspects in Semenyih house robbery
Kajang district police chief Naazron Abdul Yusof said the break-in occurred at about 5am at a house belonging to a 55-year-old retiree. (Facebook pic) KUALA LUMPUR : The police are tracking down five men suspected of impersonating police officers who broke into a house in Semenyih last Sunday and fled with about RM9,000 worth of loot. Kajang district police chief Naazron Abdul Yusof said the break-in occurred at about 5am at a house belonging to a 55-year-old retiree. He said that based on CCTV footage, the suspects had worn face masks with two of them wearing police vests as well. 'The suspects broke through the front door of the house before entering the house and making off with several pieces of jewellery, two mobile phones, and cash of about RM500, involving a total loss of about RM9,000,' he said in a statement here today. The case is being investigated under Sections 395 and 170 of the Penal Code for gang robbery and impersonating public servants. Naazron urged those with information about the incident to contact Ghazali Zulkifli at 016-9140758 or any nearby police station to assist in the investigation.
