| Restaurant Details | |
| Restaurant Name: | Eiffel Restaurant and Dessert House 擂茶坊小食馆 |
| Address: | 159, Jalan Lancang, Taman Sri Bahtera off Jalan Cheras, 56100 Kuala Lumpur. Map |
| Contact Person: | Frankie Khaw 许翔阳 |
| Telephone: | 03-9130 4234, 012-256 7520 |
| Fax: | - |
| Email: | - |
| Website: | www.allfoodnet.com/?eiffelrestaurant |
| Operation Details | |||
| Operating Hours: | 11:00am - 9:00pm (Monday Off) | ||
| Sitting Capacity: | 100 pax | ||
| Dining Method: | - Dine-in - Takeaway | ||
| Special Dishes: | - Fried Tear Noodle with Prawn Balls 金香虾球板面 - Fried Tear Noodle with XO Sauce XO虾酱板面 - Bean Curd with Apple and Thai Sauce 香萍豆腐 - Golden Richness 黄金万两 - Siakap Fish with Gingers 银丝油炸石甲鱼 - Kyoto Style Pork 京都花腩 - Chicken Cubes with Vietnamese Sauce 越式鸡丁 - Leicha 擂茶 - Golden Lime 陈皮金吉 - The Sunshine 奶橙 | ||
| Features: | - Non-Halal - Air-conditioned - Accept Credit Card - Accept Phone Reservation | ||
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| Fried Tear Noodle with Prawn Balls. 金香虾球板面。 | Fried Tear Noodle with XO Sauce. XO虾酱板面。 | Their most significant dishes, Leicha. 驰名擂茶。 | Chicken Cubes with Vietnamese Sauce. 越式鸡丁。 |
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| Kyoto Style Pork. 京都花腩。 | Siakap Fish with Gingers. 银丝油炸石甲鱼。 | Golden Richness. 黄金万两。 | The Bean Curd with Apple and Thai Sauce. 香萍豆腐。 |
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| The refreshing drinks, Golden Lime (right) and The Sunshine(left). 人气冷饮—右起，陈皮金吉及奶橙。 | Chef Khaw (right) and Chef Wong (left) with their significant dishes. 右起，许师傅及汪师傅。 | The dining environment is comfortable. 用餐的环境宁静舒适。 | The outlook of Eiffel Restaurant and Dessert House. 擂茶坊小食馆外观。 |
Eiffel Restaurant and Dessert House is famous for their special tear noodle. And they have more than 25 types of cooking style, which makes them the leading and famous tear noodle. Most of the customers return to them after try out their significant noodle.
This special tear noodle is all hand made, which means from the flour to the noodle, they are using manpower to produce the noodle. They believed that, by using hand, they can control the texture of the noodle, and affecting the taste. To maintain the freshness, they will only provide the fresh noodle, made daily. They will not keep the noodle until the next day, but to throw it.
The specialty of the tear noodle is the taste of the flour, with attach with spicy sauce and the prawns, it become the hottest item in the Eiffel Restaurant - Fried Tear Noodle with Prawn Balls.
Their most significant dishes, the Leicha, is the healthy and nutritious meal, with vegetables, herbal soup and the rice which included cabbage, long bean, dry carrot, peanut, shrimp and others. The soul of this dish is the herbal soup, where it used 8 types of herbs.
Another creative dish, the Bean Curd with Apple and Thai Sauce, the chef used apple instead of other fruits, as he think apple is health fruits and an apple a day, keep doctor away. It opens up the appetite with the sweet and sour Thai sauce and apple.
The latest item is the Golden Richness, which used fish paste, wrapped with the seaweed and deep fry it, It is topping with chicken minced, taste fresh and a little bit sweetness. It’s a great appetizer.
The Eiffel is always full of passion, innovation and creative ideas. They introduce new dishes from time to time. The recommended dishes would be the Siakap Fish with Gingers, Kyoto Styles Pork, Chicken Cubes with Vietnamese Sauce, not to forget the Fried Tear Noodle with XO Sauce.
This special tear noodle is all hand made, which means from the flour to the noodle, they are using manpower to produce the noodle. They believed that, by using hand, they can control the texture of the noodle, and affecting the taste. To maintain the freshness, they will only provide the fresh noodle, made daily. They will not keep the noodle until the next day, but to throw it.
The specialty of the tear noodle is the taste of the flour, with attach with spicy sauce and the prawns, it become the hottest item in the Eiffel Restaurant - Fried Tear Noodle with Prawn Balls.
Their most significant dishes, the Leicha, is the healthy and nutritious meal, with vegetables, herbal soup and the rice which included cabbage, long bean, dry carrot, peanut, shrimp and others. The soul of this dish is the herbal soup, where it used 8 types of herbs.
Another creative dish, the Bean Curd with Apple and Thai Sauce, the chef used apple instead of other fruits, as he think apple is health fruits and an apple a day, keep doctor away. It opens up the appetite with the sweet and sour Thai sauce and apple.
The latest item is the Golden Richness, which used fish paste, wrapped with the seaweed and deep fry it, It is topping with chicken minced, taste fresh and a little bit sweetness. It’s a great appetizer.
The Eiffel is always full of passion, innovation and creative ideas. They introduce new dishes from time to time. The recommended dishes would be the Siakap Fish with Gingers, Kyoto Styles Pork, Chicken Cubes with Vietnamese Sauce, not to forget the Fried Tear Noodle with XO Sauce.
提起擂茶坊小食馆，相信大家对他们的特色大板面都情有独钟，这全马独创大板面色香味俱全，超过25种的特别烹调煮法，令顾客们吃过返寻味，回味无穷！
大板面其实就是手撕板面，这种全手工板面从搓面粉，面团以至手撕过程除了能增加板面的韧性，也增加了板面的口感。为了保持新鲜度，擂茶坊不惜工本，从不把板面团留隔夜，只要当天用不完的都会丢弃。
这大板面最大的特点在于用热水开面团，然后急冻5分钟，这个步骤很重要，是决定面团弹性其中一个要素。板面的面粉香特出，尤其是最热卖的金香虾球板面，用的是爽口弹牙的大虾球，配上微辣的酱料炒，风味独特。
另外，这里的镇店之宝--擂茶用料十足，用料计有包菜，菜心，豆角，特别一点的有菜脯豆干以及虾米等，比起坊间的擂茶添了几分清香。擂茶的灵魂就是那绿色的汤汁，这里用了8种材料磨制而成，口感上会比较幼滑。单单配上白饭以及配菜，简单的菜式也有不简单的味道！
另一道创新菜式，香萍豆腐，除了一个美丽的名字，师傅特别选用了苹果做为配料，因为他坚信苹果是很健康的水果，泰式酱料加上酸酸甜甜的苹果，为清新的豆腐增添了几许美味。
而黄金万两则是最新的菜式，用料有鱼胶，包上一层紫菜去炸，然后配上鸡肉松。口感扎实，而带一点香脆。味道除了尝得出的鲜味还带一点甜，开胃之余也惊叹师傅的创意及心机。
擂茶坊小食馆创意连连，层出不穷，几乎每个两个星期就会有新的菜式，特别推荐银丝油炸石甲鱼，京都花腩，越式鸡丁，还有XO虾酱板面。
大板面其实就是手撕板面，这种全手工板面从搓面粉，面团以至手撕过程除了能增加板面的韧性，也增加了板面的口感。为了保持新鲜度，擂茶坊不惜工本，从不把板面团留隔夜，只要当天用不完的都会丢弃。
这大板面最大的特点在于用热水开面团，然后急冻5分钟，这个步骤很重要，是决定面团弹性其中一个要素。板面的面粉香特出，尤其是最热卖的金香虾球板面，用的是爽口弹牙的大虾球，配上微辣的酱料炒，风味独特。
另外，这里的镇店之宝--擂茶用料十足，用料计有包菜，菜心，豆角，特别一点的有菜脯豆干以及虾米等，比起坊间的擂茶添了几分清香。擂茶的灵魂就是那绿色的汤汁，这里用了8种材料磨制而成，口感上会比较幼滑。单单配上白饭以及配菜，简单的菜式也有不简单的味道！
另一道创新菜式，香萍豆腐，除了一个美丽的名字，师傅特别选用了苹果做为配料，因为他坚信苹果是很健康的水果，泰式酱料加上酸酸甜甜的苹果，为清新的豆腐增添了几许美味。
而黄金万两则是最新的菜式，用料有鱼胶，包上一层紫菜去炸，然后配上鸡肉松。口感扎实，而带一点香脆。味道除了尝得出的鲜味还带一点甜，开胃之余也惊叹师傅的创意及心机。
擂茶坊小食馆创意连连，层出不穷，几乎每个两个星期就会有新的菜式，特别推荐银丝油炸石甲鱼，京都花腩，越式鸡丁，还有XO虾酱板面。
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