It’s called Grandmama’s and absolutely yummy
Grandmama's is run by the same people from Madam Kwan's.
By Eu Hooi Khaw
SEPT 26 — I love fish head noodles but I often eat it with sweat pouring down my face whether at the “shack” in Damansara Kim or at Loong Foong in Paramount Garden in Petaling Jaya. They are places well known for these noodles. Now I’ve found a cool place to have the fish head noodles — at Grandmama’s at the Pavilion Kuala Lumpur.
I like it that there’s a tick on the menu on this item to denote the chef’s recommendation. It did not disappoint: the soup was the finest I’ve ever had. It was naturally sweet from the fish stock, with salted vegetables and tomato giving it a sour lift. Of course, there’s evaporated milk, giving it that peachy cream colour. Deep fried meaty chunks of fish, the smooth beehoon and generous toppings of scallions and fried shallots made it a very good meal. I drank up all the soup.
On that visit we also had a Bittergourd and Fresh Umbra Juice and felt all smug and healthy.
Our second time there, we plumped for the Sang Har Hor Fun (kwayteow with udang galah in soup), Beef Kwayteow and Hakka Fried Rice, after consulting Grandmama’s very helpful floor supervisor Jun Chin.
I have to say the Sang Har Hor Fun floored us with its rich, full-bodied prawny broth, which owes its flavours and colour to prawn roe, and simmering with prawn shells. There’s a small udang galah in it, with firm and springy meat. From afar it looks like a curry. The kwayteow in it are in broad strands, though I prefer them to be narrower but they were silky smooth, soaking up the delightful broth that had slices of ginger giving it bite. Again we drank every drop.
The Hakka Fried Rice reminded me of the taste of home.
We should have eaten the Beef Kwayteow as soon as it was served. This way the noodles won’t stick together. We didn’t really mind as the kwayteow was still deliciously smooth, with the egg sauce clinging to it. It was generous with slices of tender beef, spring onions and ginger, and not too starchy.
The Hakka Fried Rice reminds me of fried rice we used to make at home. It has dark soya sauce in it, chopped long beans, prawns and egg. It had an appetising aroma when it was brought out, and I noticed there was not much oil in it. It tasted good with sambal belacan. We had to pack two-thirds of this home as we had overdone our carbo feast.
Jun recommended the Coconut Pudding though I was tempted by the Chilled Mango and Pomelo Cream which had a tick on it. The pudding tasted like very rich, smooth kuih at the top, which was lovely, then lighter jelly with bits of coconut flesh in it. We could also scoop up the coconut meat from the shell at the end of it.
Grandmama’s is related to Madam Kwan’s. It’s run by her daughter, hence the Nasi Bojari and Nasi Lemak on the menu, which are the same as those at Madam Kwan’s.
The Sang Har Hor Fun was RM19, Fishhead Noodles RM13.50, Hakka Fried Rice RM13.80, Beef Kwayteow RM14.90, Coconut Pudding RM8.50, Bittergourd and Umbra Juice RM8.50.
Luscious coconut pudding for dessert.
The menu also has other noodle dishes such as Ipoh Hor Fun and Curry Laksa, Chicken Mushroom Noodles and Sang Har Meen (as in the deepfried version with egg sauce).
There are Malaysian favourites like Curry or Asam Garoupa Fishhead, Pomfret fish from Kuala Selangor in curry or asam, Kong Nam Sang Prawns (panfried king prawns marinated with tong kwai), Beef Rendang, Braised Beancurd with Minced Meat, Sambal Petai Prawns and satay, among other dishes you could order for a rice meal.
There is also a private area with two tables which seat 10 each.
You could also have a decent Western dinner or lunch with Prawn Cocktail, Escargots with herb butter, Breaded Chicken Chop, Fish and Chips or even Spaghetti Bolognaise.
Grandmama’s is located at Lot 6.01.01 * 02, Level 6, Pavilion Kuala Lumpur. Tel: 03-2143-9333, 012-973-7256 (Jun).
September 30th, 2009 at 4:47 pm
Why spent so much when the same dish could be enjoyed around hawker places minus the settings.
(Report comment)