tag:blogger.com,1999:blog-183170352024-03-16T13:49:28.072+08:00Tham JiakTham Jiak means in some way "love to eat" in Hokkien. I am a Malaysian Hokkien and truly love to eat. I have a passion for cooking and writing which leads to the creation of this blog!rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.comBlogger165125tag:blogger.com,1999:blog-18317035.post-82249402746654497682011-01-23T18:50:00.002+08:002012-11-02T13:26:06.172+08:00Family for Comfort<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It is crazy. Almost every time my family and I went to One Utama for dinner, we will end up inevitably in Vietnam kitchen. We would always start with some wishful thinking, saying let's go dinner in One Utama. Why? Oh we want to watch movie after or there is something to buy or it is raining, are the usual reasons for a family, especially one with a baby boy (which always serve as the ultimate reason/excuse to everything including being fashionably late).</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sighing, I would then pretend and ask "But where would we eat?"</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My dad would pretend to answer "Oh don't know yet?"</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As if on cue, I would answer "Alright, we'll see then", with a resign note.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We would then try to act oblivion and with hope that when we get there we will decide on somewhere ‘else’ to eat but in the end we would somehow, someway we would decide on good old Vietnam Kitchen. Not that it is a bad thing because due to the numerous times that we have dined there, it has somehow became a sort of comfort food for us family. It invokes the sort of sense of security where you know what you would be getting anyway and what you would want to order without having to rack your head over the menu with. And almost always that you know what to expect out of the meal. With this, we have somehow minus out the angst that sometimes come with eating out, which instead let’s us focus on the gathering of family aspect itself. Moreover <i>nowayears</i>, with the new addition to the family, we do indeed need a lot of extra focus; it is quite amazing how a little package can bring so much more to what there already is.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It is true that sometimes, something that we have so much off we would actually overlook, thus you can see why the lack of pictures for this place that I have been more times than any other places that I have reviewed here. Nevertheless the food is enough to comfort no matter how many times we have been there. Though I must say it used to be better, bigger portions and better fried spring rolls, but still it is worth to go for affordable Vietnamese food or if you and your family have no idea where to go and need some kind of fall-back plan to keep the peace.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Vietnamese Bun</i></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If I am ever going for a single dish for myself, I would always go for the Vietnamese <i>bun </i>that I find oh so light and easy to eat. It is almost like an Asian noodle salad, rice vermicelli served on a bed of fresh sliced greens (normally cucumber and carrot), topped with either grilled chicken or pork, herbs, bean sprouts and roasted peanuts. This Vietnam Kitchen version comes with sliced fried spring rolls too. Then it is served with the Vietnamese popular condiment - <i>Nuoc cham</i> (fish sauce mix with lemon, garlic, vinegar, sugar and chili), for you to drizzle over the dish generously. Ah, just describing it makes me want to go get one of these refreshing dish for this hot day.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Pork ball noodle soup and Beef noodle soup</i></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My dad on the other hand would always go for his soupy goodness, sometimes my brother in law will follow suit, which is the pork ball noodles, which comes with smooth rice noodles and clear but flavourful soup. Meanwhile, though my dad being a non-fan of beef, there is also the famous Vietnamese beef noodle soup here. It may not be the best of its kind but for the variety that this restaurant is serving, it is good enough for its kind. It is the usual famous Vietnamese noodle soup with thick broth and smooth noodles.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5owksi5jdbKrFRJRNhxv34zVzSNCBxVfnsG0TZOw9OLdf0Tu1FEbN0HvR1ArNcdSBFm4ATBYM7_VLim6LNr1QJEYBjghV2RyKj9BUUrUTJHnm9xRZIGCV1PEW_8wGy8ylTZnv/s1600/vietnam-kitchen-house-platter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vietnam Kitchen House Platter" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5owksi5jdbKrFRJRNhxv34zVzSNCBxVfnsG0TZOw9OLdf0Tu1FEbN0HvR1ArNcdSBFm4ATBYM7_VLim6LNr1QJEYBjghV2RyKj9BUUrUTJHnm9xRZIGCV1PEW_8wGy8ylTZnv/s400/vietnam-kitchen-house-platter.JPG" title="Vietnam Kitchen House Platter" width="350" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>House platter</i></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Besides that though we almost always order the house platter which is a somewhat like my Vietnamese bun but deconstructed and with addition of more meats like grilled shrimp wrap around sugar cane and meatballs. Also it comes with fresh big greens and rojak-like dark sauce for use to roll the fillings together in a rice paper. Yes, it is kind of like the Vietnamese version of our popiah.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Set menu/dishes and</i></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">There were few times that we had ordered from set menu before when we are eating in larger crowd but I personally think that the ala-carte dishes are better.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">All in all, after the meal each time, everyone would be happy and then get on with their reason for being there, but one thing to give warning to if you are in a similar situation like mine is, do not start walking around with a toddler to entertain him for you might succumb to his/her seemingly innocent big brown eyes which sparkles at a certain thing which would end up with you having a lighter wallet. You have been warned, bout the toddler of course and not the meal, do try it if you are ever in One Utama and like us have no idea on where to eat in there.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><a href="http://vietnamkitchen.com.my/index.html" ref="nofollow" targ="blank">Vietnam Kitchen</a></b></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bandar Utama Shopping Centre</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">S312 2th Floor Highstreet, </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 Utama Shopping Centre</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bandar Utama Damansara</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">47800 Petaling Jaya</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">0377241336</span></div>
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rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com6tag:blogger.com,1999:blog-18317035.post-34424771705019235502011-01-15T16:12:00.000+08:002011-01-15T16:12:56.012+08:00Newember<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">N is for November. N is for new.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">How apt. Cause November is when I need to start anew. A <a href="http://lifeforbeginners.com/">good friend</a> hybrid this name for me when I wrote that November = new, and then told me I should so write a post on it, which I totally agree. This would be the month of renewal for me, the month where I put back the scattered train coaches back onto the tracks. The rail is still going, the journey have not ended. The destination is important but after all, it is the journey that counts.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>New </b>is a very positive word. New signifies birth, like a new born child crying when it got to this world in shock and then marvel at all the sights, sounds and smells around him. From then on a child will grow with curiosity where everything is like anew, everything is exciting, everything seem like a big opportunity for exploration. When was the last time you see things from the eyes of a child?</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>November </b>- autumn, fall, rainy and cooling, depending on where you are in this world. The old would have to go before the new can come in. November had always been a quiet month for me, it is neither the end yet, no that’s for December, but yet it is definitely neither the beginning of the last quarter of the year. It is normally the month where people take the last opportunity to mellow a little, slack a little and wait for the holidays to come. It is just like how in autumn the trees shed the leaves; here human will shed their burdens. As for me, I am throwing in spring for this autumn. I would shed the leaves and grow new flowers. Flowers bring joy.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Life is a long road of journey, don’t forget to stop and smell the flowers.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">****</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">There was a period of time when I had to take care of my dad after his heart operation and I must say cooking for him at that time is definitely mind-boggling. There are many food restrictions, some medically so and some motherly so. Yes my mother in all her Chinese ways manage to come up with lots of things that a person recovering from operation should not consume, never mind that I insist on a scientific explanation, her because-I-say-so shoots every logic into oblivion.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So armed with limited choices, and after rounds of cooking the usual home cooked Chinese food, I was thinking to cook something new, something that I totally pick out of the air for him. Yes new is the theme we are talking about here. Somehow, with whatever I can forage in my sister’s kitchen and what I had bought beforehand, I manage to whip up a Hainanese inspired pork chop.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I must say though this recipe is the typical example of Chinese cooking, it’s a little bit of this, a dash of that, a sprinkle of those and many, many finger dipping tasting into the hot sauce to come up with the right taste, so all the best if you are to attempt this and may you whip up a pork chop ala your own. So do read the following recipe as a gauge on how you may approach this and you go from there. Let your creative taste buds take charge!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</i></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Ingredients</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2-3 pork shoulder in slices</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 big onion</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3-4 cloves of garlics</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Sauce mix</i></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Lots of splashes of soy sauce</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dash of sesame oil</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Few dashes of rice wine</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2-3 tbsps of tomato sauce</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mix water to taste</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Punch the pork shoulder till soft and tender</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Marinade with salt, pepper and mixed spice</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cut big yellow onion and few cloves of garlic into slices</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Then mix for the sauce: Soy sauce and rice vinegar (few big splashes), sesame oil (few small splash) and tomato sauce (about 2 tbsps) and water add to taste</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour in some olive oil and then pan fry the pork chop till no longer pink on both sides. Set aside</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Using the same pan, throw in the sliced onions and cook till caramelize, add some olive oil if needed. (Do make sure it is nicely browned and caramelized as this would make or break the dish, google for some instructions if you’re unsure)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Next throw in the sliced garlic and stir fry some more till the aroma fills your nose</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Then pour in the sauce mix and bring to boil, at same time start dipping, tasting and add on stuff if needed</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Turn off the fire and pour the sauce over the cooked pork chop and voila!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">****</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Yes I know that <b>newember </b>have come and gone, but why is this post only up in January? Let’s just say in my time of recuperating and time of renewal, I kept this post aside as quite a sacred thought to myself. Now that I have been renewed, I find it liberating to post it up. Do not let my idea of renewal be constraint to November, as I believe many of us takes January for this wonderful ritual. We all need it once in a while, so what’s your renewal for 2011? </span></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com3tag:blogger.com,1999:blog-18317035.post-70631321007037054262010-08-23T02:14:00.004+08:002011-01-12T00:15:42.837+08:00A Taste of Kampung<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Buka Puasa</i>, which means literarily ‘to open the fast’, is done in the month of <i>Ramadhan</i>. Malaysia, has a big percentage of people who are Islam that observes this fasting in the day and break their fast at <i>Maghrib </i>(sunset) prayer time. Being part of this multi-cultural country, the rest of us non-Muslims couldn’t help but also join in the feast that comes with the <i>buka puasa</i>. These elaborate meals are mostly for the community to get together and nurture fellowship. In Malaysia it also tops to nurture the sense of <i>Muhibbah </i>(living in harmony) between all of us. Here for the elaborate meals we can have from the roadside <a href="http://masak-masak.blogspot.com/2010/08/ramadan-bazaar-2010-kelana-jaya.html">Bazaar</a> <a href="http://masak-masak.blogspot.com/2010/08/ramadan-bazaar-2010-sg-penchala.html">Ramadhan</a> (local food market that only opens during these times) to restaurants featuring various promotions to fine dining and buffets that cater specially for this. At these times the feasting was great as various hard to get authentic local dishes will gather in one or few places for us to savour.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Therefore when I was invited to have a Ramadhan buffet review in Paya Serai, Hilton PJ, I knew I would be in for a great feast and thus accepted eagerly. Boy was I right! The buffet spread headed by Chef Noor Hisham definitely did not disappoint as it offers extravagant spread of over 100 local and international cuisines. Apparently it changes every week but at the time that I went is enough for me to think that I covered most of the important dishes in Malaysia. As I walk from the buffet line inside to the outside where they had set up mini stalls, nicely decorated with <i>kampung </i>(village) style and serving local delights had me gush with excitement, mentally noting to taste everything, well almost. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As I was taking pictures earlier before the <i>buka puasa</i> starts, a man was curious to why I was doing the picture shootings thus I explained that I am a food blogger here for review. Then straight away he gushes on with the reason why he came here for <i>buka puasa</i> and it had been one of his favourite choices because here is where you can find the real authentic taste of Malay food. He added that you may find the same dishes in other buffets but none can compare to the real taste here and to top it off the variety we can find here as well. Being suddenly really <i>tham jiak</i> and focusing on what I would eat soon I actually forgot to ask the name of this young man that gave me the secret information, thus I hope if you are reading this and you recognise your praises do drop a comment here!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmzSOC1o114WU4_cfIBbOd7dxG4js_I7E5WKD-a55yDemyInWr-EV3o0_B1Yf3cOB7pMoOn3GF2PLEJXf8V3YJlWwNDqB8-tp1KMTHI7wzR0WxElBciPYePSLqVhwCpjU1hfQ/s1600/appet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmzSOC1o114WU4_cfIBbOd7dxG4js_I7E5WKD-a55yDemyInWr-EV3o0_B1Yf3cOB7pMoOn3GF2PLEJXf8V3YJlWwNDqB8-tp1KMTHI7wzR0WxElBciPYePSLqVhwCpjU1hfQ/s640/appet.JPG" width="427" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Armed with this new information, I resolved to taste all the local Malay dishes above anything else. Here you would be able to get all the authentic kampung dishes in one place! I started with the scrumptious appetisers of Buah<i> Jeruk, Acar Rampai, Kerabu Pucuk Ubi, Kerabu Nangka, Taufu Sumbat</i> and <i>Sup Ekor</i>. I am totally a fan of all these acar and kerabu dishes, which are sweet, sour and slightly spicy, it is a delight to the tongue, truly something Malaysian. Honorouble mentioned also goes to the Sup Ekor (oxtail soup) that was so rich and flavourful, I just had to lap it all up.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbVMfFhKN3KOgzHcLZvkclJZXw238S2kRKdRKzTGIJLDTI9-u1FkTJTFAvzuxwPamJtiHYMkL7gNof63aLzg4gvASm-hSeAYFjGGIkchvaH5BQz8M_RIsTjO68c62cF_fk75D/s1600/New+folder.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbVMfFhKN3KOgzHcLZvkclJZXw238S2kRKdRKzTGIJLDTI9-u1FkTJTFAvzuxwPamJtiHYMkL7gNof63aLzg4gvASm-hSeAYFjGGIkchvaH5BQz8M_RIsTjO68c62cF_fk75D/s640/New+folder.JPG" width="640" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For the main course I zoomed in on all the Malays dishes again, ranging of <i>Nasi Lemak</i> with <i>sambal sotong</i>, <i>beef rendang, ikan masak lemak</i> (fish curry), <i>assam prawns, lemang, serunding daging</i> (dried beef flakes), <i>kacang botol</i> and <i><a href="http://travelmalaysiaguide.com/meat-on-stick/">satay</a></i>. At the ‘live action’ stalls that I mentioned, you get chefs cooking and serving you freshly made food <i>Kambing Panggang, Roti Jala, Putu Piring, </i>and <i>Murtabak</i>. Here notably with <i>tham jiak</i> stars was the <i>nasi lemak</i> with <i>sambal sotong</i> (spicy squid) as the <i>sambal </i>was really good and the <i>sotong </i>cook till tender, it was almost perfect except the absence of wrapping in banana leaves. Another noted was the <i>roti jala</i> was done really well too, I had second helpings of it. The <i><a href="http://travelmalaysiaguide.com/meat-on-stick/">satay </a></i>(barbecued meat on stick) were tender yet crunchy on the outside got the thumbs up from me.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmUqNCXNMSd2Xgj15rszA7rU46Fixb48zYBo88Sd4O0_m_iUuwzB_VMOUUhyRaYPaGJciIoSdCrUi4oP_gle403yqEpU78t7U1MvElDL0iJZPjqFPkRendzR9u1YGBkN-6yBr/s1600/dessert.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmUqNCXNMSd2Xgj15rszA7rU46Fixb48zYBo88Sd4O0_m_iUuwzB_VMOUUhyRaYPaGJciIoSdCrUi4oP_gle403yqEpU78t7U1MvElDL0iJZPjqFPkRendzR9u1YGBkN-6yBr/s640/dessert.JPG" width="640" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">At the end for dessert, time for me to open up the other section of my stomach, we had so many local choices again like <i>Bubur Pengat Pisang, Bubur Durian</i> and many more <i>Buburs</i> in a row, freshly made <i>Apam Balik, Tapai Ubi </i>and <i>Malay Kuihs.</i> From here I must say I love the <i>Pengat Pisang</i> which was not overtly sweet as the usual that I found and the texture of it was just right, and the <i>Bubur Durian</i>, which was also not too sweet and with the pungent taste of this king of fruits that doesn’t overpower but it doesn’t hide as well. A second helping of this <i>Bubur Durian</i> seals my kampung feast of tonight nicely.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Thanks again to <a href="http://fratmustard.com/">Frat</a> and the lovely ladies of <a href="http://www.zestpj.com/">Zest PJ</a> for the invite to this wonderful Ramadhan buffet. Indeed it was a scrumptious meal and it made <i>this tham jiak</i> very happy to be able to taste so many authentic Malay dishes at one go. For those who would also want to buka puasa here or just to join in the fellowship as well, here are the information:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">First 3-days of Ramadhan</span></i></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Adult: RM75++</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Child (below 12 years old): RM45++</span></div><div style="text-align: justify;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The next one-week</span></i></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Adult: RM99++</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Child (below 12 years old): RM59++</span></div><div style="text-align: justify;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The following weeks</span></i></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Adult: RM109++</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Child (below 12 years old): RM69++</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">More information at <a href="http://www.zestpj.com/paya-serai/serving-the-best-of-citarasa-kampung-during-ramadhan/">Zest PJ</a></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Paya Serai</span></b></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Hilton Petaling Jaya</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">No 2 Jalan Barat,</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">46200 Petaling Jaya,</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Malaysia</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">603 7955 9122 extn. 4260/1</span></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com11tag:blogger.com,1999:blog-18317035.post-48994672750984148172010-08-18T16:49:00.005+08:002011-01-12T00:22:37.897+08:00Time Out KL Food Awards 2010<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I’ve always believe that good food establishments will last through the onslaught of economics as we all no matter what needs to eat, some of us wants to eat (yes, like me). We all have our own personal favourites for certain dish or certain cuisine. There are always the go-to restaurants when the cravings strike or when we need to entertain. There are also some place where it had swept us off our feet yet we know we can only go back once in a while, like playing a nice flirting game. Regardless of which, we always have our own love affairs with food and what’s the better way to show appreciation to them than having them crown with award as best in the country?<o:p></o:p></span></div><div class="MsoNormal"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfeQSIooeXBzJ4BCp_Lrfs2wdrTzysEsxrecUWhPAzlhozJc4UBrL7HAvgdshMBembeijhXScSdQRmqXOrlN1t8I34AM-LmnyIjuY6B8uVajcN-nL3xQ_e1-kNl9LIT74z_Ohu/s1600/header04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="65" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfeQSIooeXBzJ4BCp_Lrfs2wdrTzysEsxrecUWhPAzlhozJc4UBrL7HAvgdshMBembeijhXScSdQRmqXOrlN1t8I34AM-LmnyIjuY6B8uVajcN-nL3xQ_e1-kNl9LIT74z_Ohu/s400/header04.jpg" width="400" /></span></a></div><div class="MsoNormal"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The coveted magazine <a href="http://www.timeoutkl.com/">Time Out KL</a> (TOKL) is currently having their annual food awards, whereby thousands of KL-ites get to choose their favourite restaurants according to categories; this year in 2010 they have split it into 13 categories. Nominating has started and will end by September 16<sup>th</sup> with open fields where you can fill in whatever restaurants you want to and they will do the shortlisting for us. Then polls will be re-open in October 1<sup>st</sup> for us to vote the shortlisted ones in two stages and then onward to the eventual winner. </span></div></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div></div><div class="MsoNormal"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So head on here to the <a href="http://www.timeoutkl.com/Nominate/FoodAwards/2010">Time Out KL Food award</a>s and submit your favourite restaurants. My trick is to write in the first thought that came to mind cause if I tried to compare with another, my head will burst. After all I am <i>tham jiak</i>. Fret not if you could not submit all the fields as it is not mandatory so just key in your favourites and cross your fingers. Hopefully by awarding our favourites they will stay in business long for us to continue to savour the food and satisfy our cravings. </span></div></div><div class="MsoNormal"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div></div><div class="MsoNormal"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As TOKL says, every vote counts and this is the only food awards in Kuala Lumpur which are free and fair and voted by YOU, the citizens of KL. May the best restaurants win!</span></div></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com4tag:blogger.com,1999:blog-18317035.post-8851498655093096842010-08-08T20:45:00.019+08:002011-05-29T10:43:07.304+08:00Prime Time, Ladies<div style="text-align: justify;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Lady in Red</span></i></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">She is the one who you would find packing three suitcases for a one week trip. Someone who would packed in lots of shopping of books and clothes, and sneaked in bottles and packs of chilli paste, spices and what-nots from Malaysia and then get slapped with huge amount for overweight baggage back to Jakarta. She would be the one who knows the best of quality, the right and appropriate thing to do at a time and she makes her decision firm and fast. She is one awesome clear and wonder woman I must say.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Lady in Green</span></i></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">She is the sweet and lovely lady who will always ever so gently take you into her arms to comfort you in times when you were bawling like a baby. She would be the one listening to you when you need to talk or sometimes cajole you into sharing your heart out in order for her to understand you more. She would always be the one who took effort to keep in touch and to bring everyone together. She is the one who would always ask for your updates and genuinely care for you.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Lady in Yellow</span></i></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A no nonsense and down to earth girl, she pursues what she thinks is best and then excel in it. Perseverance and loyalty is her middle name, she works at things single-mindedly without fail be it work or personal. Nevertheless, since when we were still young and in our diapers running around our nanny’s home, she had always have a soft spot for me, letting me do what I want, getting into trouble yet still protect me from harm and even my nanny’s wrath sometimes. She is the best person to go to for a <a href="http://thamjiak.blogspot.com/2009/09/girls-day-in.html">girls' day in</a>.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Lady in Black</span></i></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The naughty one and the one who is never on time would be what you use to describe her. She is the one who would make the rest of the ladies to shake their head. She would be the one who would steal a cookie from the jar and forgot to wipe her mouth clean and the rest would process to laugh it off and help her clean it while rolling the eyes. Yes she was the one that feel so blessed to have the three ladies in her life. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Ladies Meats are not the Men’s Poison </span></i></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Most recently, the ladies except for the one in yellow, got to meet up after a long time. And it has been a really long time. This time, the ladies in green and black manage took this as an excuse for another <a href="http://thamjiak.blogspot.com/2009/04/extreme-fine-dining.html">extreme fine dining</a> (the first with the lady in yellow), this time we go from middle eastern belly dancers to meat, meat, meat and just meat. Yes you heard it right, meat. Did I mention bloody and juicy? </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvZ8mPFW8rU3KqLaea28z1-wW5d2qvvsWGC9FvFrgkbBNRSXOr_8F34lTjLM1P0OfETderCQNskVSDw2BsmZaRBuYT04cZZo3L-0adqGf-TzpRhiyRI1AsQz8TI8WZKli_HMY/s1600/primewagyu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDvZ8mPFW8rU3KqLaea28z1-wW5d2qvvsWGC9FvFrgkbBNRSXOr_8F34lTjLM1P0OfETderCQNskVSDw2BsmZaRBuYT04cZZo3L-0adqGf-TzpRhiyRI1AsQz8TI8WZKli_HMY/s640/primewagyu.JPG" width="473" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oh yes. I am talking about really fine good and dandy red perfectly cooked to medium rare of a perfectly fresh and juicy Wagyu beef. After the lady in black, which you all would have guessed by now is me, hem and haw, and hem and haw some more, over all the amazingly looking menu of red meats, I was pretty sure I would have want to try all if my wallet and waistline had permitted, but in the end I chose her ribeye meat of Australian Certified Wagyu Beef/Kobe Style. This was one of the best steaks I have ever eaten, and yes what a bold statement but true one to make. Not to mention at the same time we keep washing the meat down with the nicely paired pinot noir. Let us all smack lips in unison now.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgWP1FZQHZQVUiPZM_xPZgqfk0pJ5byQjeltPeLpZgEefeT46ORwddlt7fZDFMUEEokg4X-oYWniPIeogtpsSfdkXa9s-lb__HhrLRAkdp6fehAaGw1YW6V7d9bdrcZjzqb5u/s1600/primesideandsauces.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgWP1FZQHZQVUiPZM_xPZgqfk0pJ5byQjeltPeLpZgEefeT46ORwddlt7fZDFMUEEokg4X-oYWniPIeogtpsSfdkXa9s-lb__HhrLRAkdp6fehAaGw1YW6V7d9bdrcZjzqb5u/s640/primesideandsauces.JPG" width="640" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To go with our meats, we all have the same array of side dishes. There was the baked honey cinnamon pumpkin wedges which I must say was my favourite, the honey was simply divine, not overtly sweet yet have this strong scent of sweetness that almost make me thought that it was sweet potato instead. Another top favourite of the sides coming in closely was the charcoal grilled Australian Portobello mushrooms with its smoky flavour mixed with its moist and strong mushroom taste. The only thing that would make this even better would be to top it with some caviar. Then there was also the creamy spinach with garlic which is unique and I didn’t know that spinach can go so well with cream and so now I do. Also at meantime, we have the luxury to also accompany our meats with specially concocted sauces, served in copper pots (which I simply love), that is the truffle sauce and wild mixed mushroom sauce. . </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbq43snGpzf_JHK9zODN6P27vlXPUi7NLvKNJC5QppYZLGRZNZVp2NBU_OVECJsTu9KcQOUbUAM9kihmRJB6MJIh2E0k7emhmXqbEDbS3o3cEHE9hwl_ptOvPph2ANR05D3BnY/s1600/primeappetisers.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbq43snGpzf_JHK9zODN6P27vlXPUi7NLvKNJC5QppYZLGRZNZVp2NBU_OVECJsTu9KcQOUbUAM9kihmRJB6MJIh2E0k7emhmXqbEDbS3o3cEHE9hwl_ptOvPph2ANR05D3BnY/s640/primeappetisers.JPG" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">While waiting for our meats, we had start to work up the appetite with some refreshing dishes like Classic Caesar salad and I must say this one holds true to its name of classis, simple and nicely mixed together with only the core ingredients of this famous salad, definitely make me rethink again how I have been misjudging it all these while. Another was the prawn and avocado with special sauce which was pleasant to the palate. The lady in red also wanted to have some soup to line the stomach for the onslaught of meats to come thus the order for the rich lobster bisque that came with a baked puff pastry top that makes one feel the joy of cracking it to get to the delicious orangey goodness inside.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6_8sSLHe-y-S2ScNRyDnpGy-1HNYv2h26oN6dRqlosHELnEfdXatzKULh9f7hdfVFo-99djAutCw04GboesCdXC806zFpWDo6Nq6K4Cm6xwUqF2sY1v7OxTXKYmc2UrZT-JT/s1600/primeblackmore.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6_8sSLHe-y-S2ScNRyDnpGy-1HNYv2h26oN6dRqlosHELnEfdXatzKULh9f7hdfVFo-99djAutCw04GboesCdXC806zFpWDo6Nq6K4Cm6xwUqF2sY1v7OxTXKYmc2UrZT-JT/s640/primeblackmore.JPG" width="484" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Since at same time, prime was having a limited feature of Blackmore Wagyu beef, that are apparently prize as one of the finest meat, the lady in green suggested to order it and we definitely was glad she did. We had it ala salad style in order not to fill us up as we all each have individual servings of more meat. One bite into the soft buttery meat have me wishing we should have ordered more from this fine selection and who cares if we have more of other great meats too? In this matter, the more the merrier quote rings so true.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukK3uokeE6zcsLaGEpTEs2jdIy627SKRXXIQCii2AQ_RnTHohD-SE4ueULUYg4e-rPO1RZnMXblP77xyDVLABYnRDOmP6oTlrBoc5NmWd7SbSR5INTicTijVpL32P4QtlxxHQ/s1600/primebreads.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukK3uokeE6zcsLaGEpTEs2jdIy627SKRXXIQCii2AQ_RnTHohD-SE4ueULUYg4e-rPO1RZnMXblP77xyDVLABYnRDOmP6oTlrBoc5NmWd7SbSR5INTicTijVpL32P4QtlxxHQ/s640/primebreads.JPG" width="427" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Not to forget, with honourable mentions, are the awesome hearty breads – wholesome walnut bread and enticing black pepper crusted elemental cheese bread, I was torn between the two and end up just helping myself to loads of both of them. This helps with the accompanying special homemade butter spreads of few versions – spicy, black pepper and plain. I believe they will rotate the flavours of these now and then. But I must say, the plain one won me over with its supreme real butter taste with real buttery texture, are such things even possible for a butter? Yes I think it does.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx61pzOuxxJa_8LhAwSJ48toiclEaoLh3eMhZ_XWxwlGF8qEWpKc3CAxes6HGoeFV5QG2rQnzY8Ck86ZnJXf66oIYiRaLoK_L4CK9H7oXOle-5KMSU76Dpz6iljVKzOxrCBFat/s1600/primedesserts.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="539" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx61pzOuxxJa_8LhAwSJ48toiclEaoLh3eMhZ_XWxwlGF8qEWpKc3CAxes6HGoeFV5QG2rQnzY8Ck86ZnJXf66oIYiRaLoK_L4CK9H7oXOle-5KMSU76Dpz6iljVKzOxrCBFat/s640/primedesserts.JPG" width="640" /></span></a></div><div class="MsoNormal"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We started pleasantly and then climax at the supreme meats, the lady in red showed that she enjoyed her Australian black angus gourmet ribeye very much to, we will know end with a sweet note, or maybe few notes. My favourite was actually the simplest down to earth dessert of rich hot chocolate cake which came with chocolate sauce and the really smooth and rich stracciatella ice cream which I believe brought this dessert up into the sky. Then there was the everyone’s favourite of pecan mud pie with chocolate sauce which have a nice mix of ice cream with cake, pecans and biscuit crusts. Lastly was the crepe suzette with preserved orange zest which was good but I would have love more kick as I am more of a booze person, still it was alright.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Ladies Palette of Colours</span></i></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mixing the ladies together will always produce loads of colourful antics. You will see them painting many canvases of wonderful memories. They already have a gallery full of colourful arts that depicts their adventures and love, especially for the ladies in green and black which virtually grew up with the rest of them. We are who we are because of them in some ways and we truly appreciate it. Most of all we must not forget the queen lady who brought us all together (two which she brought into this world), which is my nanny. I love you ladies!</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<br />
<a href="http://www.lemeridiendining.com.my/index.php?mid=5"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Prime, Le Meridien</span></a><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kuala Lumpur Sentral </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kuala Lumpur 50470 </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Malaysia</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">603 2263 7888</span>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com8tag:blogger.com,1999:blog-18317035.post-91613525318151674252010-08-02T03:41:00.005+08:002011-01-12T14:48:26.375+08:00Good Food, Great Company<div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Planning a holiday is no easy feat, what more planning a budget holiday. But a girl’s got to do what a girl’s got to do, and so she had been buried in planning for holiday. Don’t envy her, instead go out and plan your holiday now! Besides that, I had been settling back down in Malaysia, after my short but great stint in <a href="http://www.blogger.com/"><span id="goog_516672535"></span>Manila<span id="goog_516672536"></span></a>, though I would say settling down had been amazingly quite smooth, it is almost as if I had never left. But I did, because I can remember vividly my wonderful time in Manila, it’s like a happy and adventurous chapter in the journey of my life, which I would say have warrant another post, or many posts on another day! For those my dear reader, I am sorry that you would wait cause now the focus is that <i>tham jiak</i> is back in town and being blessed that she is, not shortly after she got back she had been invited to a wonderful food review! This time she gets to dine with duo <a href="http://fratmustard.com/" target="blank">Frat</a> and <a href="http://fatboyrecipes.blogspot.com/" target="blank">FBB</a>, and at same time she finally got to meet the famous <a href="http://alyswonderland.com/wordpress/" target="blank">Aly</a>. Nothing beats a nice dinner with a nice group of people. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-6RgonNGjMS-GzxCs0v_9N77RFmLillgN4vpkPIxIHo3E5HA8rIDOGGl45EAciIgTXRWnV9DViqEEo4z_XQUu-uC5bLnkhAYpsh9hU-KdNAPB6fcJD9-s5P1IeXM8sGHZwr6/s640/monbreadsoup.jpg" width="640" /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So on with the food review of today, we started off nicely with garlic bread. I for one have never been really crazy about garlic bread, especially those dried hard ones with some miserable hint of garlic, but for this one, Monte’s did it really well. The bread was soft with crunch at the right parts and it has been generously lather with creamy garlicky butter. It is good enough to even eat it on its own, which I nearly did finish it till I hear there are soups coming, so I restrain to leave a bit for sake of dipping, I just like the act of it, for sheer habit or what not but I do. The soups came and did not disappoint in the dunking part, especially for the Oxtail soup that was really flavourful albeit a bit on salty side (but be forewarned I have low tolerance for sweet or salty either way) and as for the carrot pumpkin soup it was creamy and with subtle taste of both.</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxWiK6ISrm89_gQsCh5zQfoznvBwPo0wIsnyGPFd7UrYFYUi_yiQZoqQ3BfIbyr5RvKpQ94TkoGCGanyDApr6KBsqA0sUI8BDxmZwErnCHuXE5n-eDAw3w1ghT89N1vxNbs83/s640/monappet.jpg" width="640" /></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Then on came the appetizers to whet our appetite of course, I was already gearing up for more after a good dose of garlic bread. The escargot turned out to be good, kind of a pleasant surprise as I had few bad ones before, though I wouldn’t say that this was utterly authentic but it was whetting my palate for sure. Then next was the Juice Scallop and living up to its description, it was juicy and oh so tender. Though I would prefer to have more flavourful sauce, the pumpkin puree that they were resting on was alright with complementing texture.</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After that came my new found favourite dish to eat nowadays – salad, and yes I am on a diet so there, but this one is not your ordinary salad per say. This one is a warm salad, with nicely cooked prawns, eggplants and topped with fresh cherry tomatoes and some greens. Certainly a nice twist to my usual cold salad repertoire though I wouldn’t say it was my favourite. <o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"></div><div style="text-align: left;"><span class="Apple-style-span" style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0dZ4xwIALYvlbBU-RwAIUb-0MgcJyaRCJX6Sg2mgFxL5zEk1fl6034E0tpgZpQcCODI5XrcMApD2Acnit_ek2ovLz9C2edQNGW6lt63G1g2uf-OMvcnmCWpxbi3FsrjIaDeHW/s640/monsdishes.jpg" width="640" /></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Finally then came the real deal, our main course to fill up the remaining space of our stomach (not inclusive of the special compartment for dessert of course, who among you dare to say that you can be so full from food you cannot fit in dessert anymore). First up was one of the two favourite of the lot that we had which was the pan-seared cod. I may be bias because I was always a fish lover, but still I must this one is really delicious, as the cod is fresh, cooked just right and the sauce was a flavourful companion. The next favourite, though I cannot decide which I liked more was the 8 hrs lamb, and as the name says, it was carefully braised for 8 hours in a special sauce and thus producing a dish where the meat is about to fall off itself and which literarily melts in your mouth, no kidding! I must say this is definitely one dish I would recommend to order if you are ever at Monte’s.</span><br />
<div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The rest of the main meal were the spaghetti marinara which was a classic dish that we all know but I would say that I like this version much, mushroom chicken which was served with herb rice and was indeed really paired well together thus not a surprise that this was one of the bestselling lunch dish due to its value in money while filling one up for the day and lastly the prawn and fish combo which I only manage to get hold of some big prawns that were freshly grilled.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8yBhl8Bmn1U8soLvLZfskkS8W6g2AP-UOa89SQy-PP1IjAr7Qw65bwucyZXnzp4cZcFvEN9-s-kZtT2OVLXJSPtdH5vR5siNIQeBn390USV4KJV2uIaDCVJzecMrtU-gBrtHp/s640/mondesserts.jpg" width="640" /></span></div><div style="text-align: center;"></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">With the stomach now filled up nicely, now came the part to fill up the secret compartment that was always reserved for desserts! We had classic desserts which always seem to please many people for generations like bread and butter pudding, Hershey’s chocolate cake and carrot cake. I must say though the bread and butter pudding looks quite dry at first, it turned out that those thick dry crusts are the key part of this dish that gave it an interesting mix of flavour and texture, salty and crunchy in contrast to the rest of the sweet and fluffiness. While the chocolate cake (something I find hardest to take picture of next to a slab of steak) didn’t wow, it also didn’t disappoint and would certainly fulfill any chocolate lover (yes I am one) in need of a fix. The carrot cake was what I normally would make at home, crumbly and moist but most importantly not overly sweet, which of course please me very much and which also spur me to make one myself soon, though the icing was not the cheesy type that I would have preferred as the perfect pairing.</span><br />
<div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oh and I just realize we have another mini secret compartment that was always there to be filled up with after meal drinks don’t we? Normally I love to wash down with a nice cup of coffee (if it is still early in the day as I have a coffee curfew so that I wouldn’t stay up late into the night) else tea or even alcohol will have to do. For this time, Susan Lee, Monte’s owner insisted that we tried a new special drink that she had discovered by chance – Green Tea Café Latte, which of course pique my interest as I am an avid fan of coffee and green tea! Who would have known these two can go so well together, kind of remind me of my favourite ‘<i>cham</i>’ (local coffee and tea mix) but with a Japanese twist instead! Certainly a good drink to end the meal and it was well worth breaking my curfew for.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><o:p></o:p>Well who would have known then, tuck in a cozy little corner of the Bangsar Shopping Centre (BSC) would be a family sort of restaurant that would certainly have something for every members of every age. I would say, with its new chic décor, it also in some ways to penetrate into the younger market where it can be a nice meal reunion or celebration of sorts place. Did I also mentioned really value for money? Give it a try and let me know what you think.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><b><a href="http://www.bsc.com.my/restaurant-cafe/Restaurants---Bars/Monte-s-Restaurant.aspx" target="blank"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Monte's Restaurant</span></a></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bangsar Shopping Centre,</span></div><div class="MsoNormal"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">F112, 1st Floor, West Wing </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">03-2094 1112</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Fellow<i> tham jiak kaki</i> reviews:</span></div><div class="MsoNormal"><a href="http://alyswonderland.com/wordpress/?p=1463" target="blank"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Aly</span></a></div><div class="MsoNormal"><a href="http://fatboyrecipes.blogspot.com/2010/07/montes-consistency-is-best-policy.html" target="blank"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">FBB</span></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">P/S: Much thanks to Susan for being such a gracious host, Dinesh and FBB for the invite, Frat and Aly for the lovely company. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com5tag:blogger.com,1999:blog-18317035.post-58363037723457131012010-06-21T23:12:00.004+08:002011-01-12T14:49:20.986+08:00Uniquely Mixed<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Most people in the Philippines save the few Chinese that remains with their ancestral Chinese surname or a few indigenous that keeps their own too, have Spanish surnames. A close local friend told me it is because at some point in history, a law was passed during the Spanish occupation that everyone should adopt a family name for easy administrative purposes, thus the names were coined since then, with Spanish influence of course. I personally like their names where one name reminded me of a tycoon, another of astronomy while one about a venturing girl.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">****</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Asian in looks, with mixtures of Chinese and Malay with some little Spanish, Filipinos may have features ranging from chinky eyes (as how the locals call for those eye slits that Chinese are famous for – yes like mine), to big round eyes similar to the Malays and mix of brown and yellow skin. One thing which is frequent here though is that most Filipinos have small frames and low in stature, I felt immediately at home here being of somewhat similar, I have to admit. In fact, many here commented I look like a Filipina, and most people I met will converse with me in Tagalog (their local national language) naturally for the first time and I had countless taxi drivers insisting I look deceptively like a local. Maybe that is how I get to blend in easily, something I am quite thankful for.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">****</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“There are Starbucks everywhere here!” I exclaimed as we walk passed one at an obscure highway stop.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“Yes, because we Filipinos,” B started explaining “want to live the American dream”</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">There is no doubt that many, if not all, Filipinos that have the American dream, and why not? In land of America it seems that anything is possible, it is where dreams go and be realized. It was said that long time ago, Philippines nearly became a part of America, just that war happened and the rest as they say, is history. Nevertheless, I do meet a lot of Filipinos who their heart is strongly rooted in their own homeland, who would willingly stay and grow the country, but sadly there are even more that look at, live by and dream of America.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">****</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As you can see, as how <a href="http://celdrantours.blogspot.com/" target="blank">Carlos Celdran</a> aptly puts it, Filipinos are a mixture of sorts - Spanish in name, Asian in looks but American at heart, just like its most famous dessert <i>halo-halo</i> which literarily means <i>mix-mix</i>.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ep5etH0hGRi5yOmmc35xti9pN3217QFRJ6lEOyVSybVFMtzEMmtAOPUXSRUoF9H1bOPv6LEONOutQWfUm1-fF3xu1RGyXkzbkALcb_ImbVLrqX7jTzIuen0KYsyJnTnk6hL4/s1600/L1040537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ep5etH0hGRi5yOmmc35xti9pN3217QFRJ6lEOyVSybVFMtzEMmtAOPUXSRUoF9H1bOPv6LEONOutQWfUm1-fF3xu1RGyXkzbkALcb_ImbVLrqX7jTzIuen0KYsyJnTnk6hL4/s640/L1040537.JPG" width="427" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This icy dessert had reminded me of our Malaysian <i><a href="http://en.wikipedia.org/wiki/Ais_kacang" target="blank">Ais Kacang</a></i>, minus the the <i>kacang </i>(no kidding), where there is shaved ice drenched in condensed/evaporated milk or just milk and sugar and then mix in with various ingredients of sorts. The usual suspects are red mung beans, sugar palm (<i>kaong</i>), coconut sport (<i>macapuno</i>), jackfruit strips, purple yam (<i>ube</i>) paste, crushed young rice (<i>pinipig</i>), <i>leche <a href="http://www.blogger.com/goog_219681817">flan</a></i><a href="http://en.wikipedia.org/wiki/Flan"> </a>and caramelized banana. Some even say that it is not complete without a dollop of ube (yam) ice cream, and only ube flavour for the authenticity!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As we can see even the ingredients are mixtures of culture of red mung beans from the Chinese, <i>leche flan </i>from the Spaniards and shaved ice from the Americans (source from <a href="http://en.wikipedia.org/wiki/Halo-halo" target="blank">Wikipedia</a>). From my 100 days stay there, I learn that, as ironic as it may sound, being a mixture of sorts and of no distinct identity is what makes Filipinos unique. Just like how the mixture of halo-halo that sort of make you think that the dessert couldn’t make up its mind on what it wants to be that makes it so uniquely delicious.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">****</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One of the best authentic original halo-halo I tried (with nearly all the ingredients mentioned above) turns out to be from one of the famous chain restaurants in the Philippines – Chow King. (first picture above)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Chow King</span></b></div><div style="text-align: justify;"><a href="http://www.munchpunch.com/restaurants/branches/153.aspx" target="blank"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Almost everywhere in Metro Manila and beyond!</span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChaljNeFhIxe6kUsg4LIVD6Gdx_AG8L0NFYoXvuF6_DdaHnch3SMCBvvOfbFAOwQYT2UgcflMlkg-p0exzKo0YZQn6oEkHqje-D9T48V2yeQupuMVO3AuVK7Lyw78GIsFawmQ/s1600/L1060369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChaljNeFhIxe6kUsg4LIVD6Gdx_AG8L0NFYoXvuF6_DdaHnch3SMCBvvOfbFAOwQYT2UgcflMlkg-p0exzKo0YZQn6oEkHqje-D9T48V2yeQupuMVO3AuVK7Lyw78GIsFawmQ/s640/L1060369.JPG" width="360" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Another variation of halo-halo (picture above), stripped down to nearly bare naked of essentials – <i>leche flan</i>, <i>macapuno </i>(coconut sport) and caramelized banana, was truly a league of its own for its really smooth shaven iced doused in creamy sweet milk and its minimal critical ingredients.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Razon’s of Guagua</span></b></div><div style="text-align: justify;"><a href="http://food.clickthecity.com/uWa840" target="blank"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Scattered around Metro Manila</span></a></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com14tag:blogger.com,1999:blog-18317035.post-73391626458803955322010-05-07T01:05:00.009+08:002011-01-12T14:50:46.279+08:00The Many Sides of Manila and It's Food<div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">“Add 30 peso, heavy traffic!” said the taxi man. </span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">“What?!?” I feign incredulity, this is not the first time I was asked of this.</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">“Yes ma’am, heavy traffic, taxi cannot make money” he continued.</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">Somehow this line make me relent, at times some taxi man are rude in asking for more money on top of their meter, but this one just tells me honestly why he needs it. Maybe it is just how frankly he tells me why he needs that extra. So I just said “OK!”</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">It is not always like this in Manila, I have many times met more kindness than I can ever have expected, once a taxi man said I can pay whatever amount I seem fit since the destination I went to was just so near, it caught me off guard, but I paid as how much I think is right with tips to boot. </span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">I find that I actually enjoy tipping, after living a life of an ‘expat’ (some of them refer me as that though I don’t feel such as that word makes one think of extravagance life but trust me it is not),but still new habits are learnt when one is in a foreign land. I never tip when I was in Malaysia, I guess somehow it doesn’t seem like the culture to me then but as the saying goes, when in Rome, do what the Romans do. I have learnt here that not many are that well off, many earn their wages through sheer hard work and many of them are in the service industries. So if the restaurant does not charge for service (most of them do not), then I would leave some tips so that the servers could earn a more decent income. Besides, at most places the service is good, I am always greeted with a smile, and they are mostly attentive and genuine. </span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">Food I must say though there are hits and misses, but who am I judge when I have only been to only so few of them, many good ones still uncovered I believe. In the metropolitan area which are dominated with few chain restaurants, it is quite hard to avoid them (being one who always think that chain restaurants are just a small step away from ‘fast food’), some did disappoint but many does surprises you with their good food and how they have maintained the quality despite the huge expansions and the some for even the longest time of existence. I guess this is just how Filipinos show their fidelity, if the food is good, they will keep returning to it religiously, thus allowing a selected few chain restaurants to boom across the metropolitan faster than you can say “<i>Sarap</i>!” (means delicious in Tagalog) This is after all the country where their home-grown fast food chain, Jollibee (just love the catchy name) out beats McDonald by a seriously high margin; at nearly every corner that you turn, you will see the happy bee with a chef hat smiling at you.</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">Nevertheless, I have in fact tried quite a number of local dishes, many times in various restaurants, just to find them differ slightly (sometimes widely) from one another, and then on to find my favourites among them. So let me introduce you to them slowly, each food that the locals here enjoy day in and day out and where to get the best of them and what varieties you may just find (mind you some or most of them would be coming from the said chain restaurants, I guess they are a chain for the same reason?). First let me start with a dish, as you all know me, the one who <a href="http://thamjiak.blogspot.com/2009/03/in-praise-of-pork-char-siew.html">praises the pork</a> relentlessly, would of course start with one which is the <a href="http://www.blogger.com/goog_1890292625">pork </a><i><a href="http://en.wikipedia.org/wiki/Sisig">sisig</a></i>. </span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygcJgaqvTxaBd42Jps5vNnrFyaEiJIbvOciCoQRnFqQAfMBBHdAQlyl796VfEkbznFN-U0PC9-ea089lhQspyyF1NjXA92pqAx5XTxbBn9LvJszy4mO8WKUAnDC8a16lLNddo/s640/L1030188.JPG" width="640" /></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pork <i>sisig</i> is one of the well known <i>pulutan</i> (food to go with drink), where normally people order when they are out having a beer or some alcohol. It was said to reduce the impact of alcohol on the stomach and the name itself actually meant to be ‘taken in small quantity’. But as for me, I ordered it anyway as appetizer or main meal even, because I simply love it. There are two groups of pork <i>sisig </i>lovers, those who love the crunchy ones while those on the vice versa, for me I belong to the former group. I just love to have a crunch on my pork sisig but nevertheless I do enjoy the other types too. Pork <i>sisig </i>would serve better to those who don’t really know what it is made of, but just if you are brave enough read on now else skip to the next paragraph, you have been warned! It is made of chopped pig’s head (hair removed and tenderize and yes entire head!), then boiled and grilled/broiled then finally fried with chopped onions and served on a sizzling platter with vinegar and <i>kalamansi </i>juice (Asian lime).</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">Normally they like to serve the pork <i>sisig </i>at the last cooking part where they would ‘fry’ the mixture in front of you on the sizzling pan, even sometimes cracking a raw egg over and cook it along. Once served, you can then squeeze over the <i>kalamansi</i> to taste yourself and voila, you would have a perfect crunchy <i>pulutan</i> or simply a good dish to go along with your rice.</span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">For my favourite crunchy pork <i>sisig</i>:</span></div><div class="MsoNormal" style="text-align: justify;"><b><span lang="EN-GB" style="font-family: Verdana, sans-serif;">Krocodile Grill<o:p></o:p></span></b></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">Greenbelt 3</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">Esperanza St., Ayala Center</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">Makati City, Metro Manila<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><a href="http://www.munchpunch.com/restaurants/branches/495.aspx"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Other branches</span></a></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A cross between the crunchy and the soft, a lot of people's favourite:</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Gerry's Grill</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b></b>Glorietta 5</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Level 2, Ayala Center,<br />
Makati City, Metro Manila<br />
(02)856-4443, (02)856-3544<br />
Sunday to Thursday 11am - 12midnight<br />
Friday and Saturday 11am - 2am</span><br />
<a href="http://www.gerrysgrill.com/ph/main.php?go=branch"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Other Branches</span></a><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">Another pork <i>sisig </i>with a twist, added with mayonnaise but nonetheless uniquely tasty:</span></div><div class="MsoNormal" style="text-align: justify;"><b><span lang="EN-GB" style="font-family: Verdana, sans-serif;">Giligans ‘s Island Restaurant and Bar<o:p></o:p></span></b></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">Greenbelt 1</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">Esperanza St., Ayala Center</span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-family: Verdana, sans-serif;">Makati City, Metro Manila<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span lang="EN-GB"></span><a href="http://www.munchpunch.com/restaurants/branches/225.aspx">Other branches</a></span></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com13tag:blogger.com,1999:blog-18317035.post-11136565858890363862010-04-02T20:35:00.004+08:002011-01-12T14:51:52.409+08:00Chill at Uncle Chilli's<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">If you're looking for a place to chill with good booze and music, yet still have a hearty meal, Uncle Chilli's is the place for you. I came here once when we had the previous <a href="http://thamjiak.blogspot.com/2009/07/true-blues-and-some-new-twists.html">food review Toh Yuen</a>, which has to-die-for Chinese food and if you have not read about that yet you must <a href="http://thamjiak.blogspot.com/2009/07/true-blues-and-some-new-twists.html">here</a>, and that time I had a had a great time, performances were great and drinks kept on coming! But it had never occur to me that one can have a complete meal right at this place itself while still enjoying the drinks, the atmosphere and the crowds. </span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI58OJHf4b25qwX0-6RcD0OsuBAah_GCC4NfF7Xb6XVTz5VkNBgFEisBbel8e3mjq2aUW1eCl5Gq2MbA8ctF-7oRi33ZM-UFXwI5RpSJV5JWfrnEYjtWdt8te4Km9Ev7DfKMmn/s1600/env.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="451" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI58OJHf4b25qwX0-6RcD0OsuBAah_GCC4NfF7Xb6XVTz5VkNBgFEisBbel8e3mjq2aUW1eCl5Gq2MbA8ctF-7oRi33ZM-UFXwI5RpSJV5JWfrnEYjtWdt8te4Km9Ev7DfKMmn/s640/env.jpg" width="640" /></a><span style="font-family: Verdana, sans-serif; font-size: small;"></span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">I must say it is a bold concept by the Hilton PJ folks, but the bold achieves great things right, so hopefully this concept works out. I had a great time there and had been thinking of right occasions to bring my friends as well. This is the kind of place where you just want to go for a good meal, have a good chat and then continue to party without adjourning to elsewhere. Beware though if you plan for a quiet night of talking, you would need to leave at night before the live performance starts. </span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">So with bold concept of the place comes bold concept of food? Not quite so but I must say I totally enjoy the unpretentious and hearty meal that they offered here in Uncle Chili’s. We started off with Caesar salad, I for one was never really a fan of this salad, but this one here has the right balance on balance of creaminess yet fresh, but I think the winner was the perfectly cooked egg, just the right softness with slightly gooey yolk, ah who would have thought the best food in life is one of the most basic one at that, and it could only have been better if it was a perfectly poached egg instead. Hah, pardon me.</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhammhm-iz_bWLtUUy9QHfolOvTLY1PVrBkKZVrDJzh8U_w874rU_AHfZtr6ZnGfGE-VzeQXdz3hnyy0OrNIvNYOhqxUzSDRUVQypjzeHUdoclwrNOp5wpblmH9sYF_YsZPR5dX/s1600/chiliscaesar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhammhm-iz_bWLtUUy9QHfolOvTLY1PVrBkKZVrDJzh8U_w874rU_AHfZtr6ZnGfGE-VzeQXdz3hnyy0OrNIvNYOhqxUzSDRUVQypjzeHUdoclwrNOp5wpblmH9sYF_YsZPR5dX/s640/chiliscaesar.JPG" width="428" /></a></span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Then on came the Crab Bisque, such indulgence for an appetizer, but nonetheless it was delightfully rich, creamy and smooth to the palate. I would definitely order this if I come again, only that this time I might request for less salt.</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EHHcqD9qL2QQuBGUb5iKZd97m7YCmoLuSo1-iydj_rYPTu44e8c43fyIhq6pdkUJyQ-eE82wyucHsYCASQv38xWdJsY06x3YohGxGjQDhs8wfQRHchxfEHpiEmKq3Ieff15y/s1600/chilicrabbisque.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EHHcqD9qL2QQuBGUb5iKZd97m7YCmoLuSo1-iydj_rYPTu44e8c43fyIhq6pdkUJyQ-eE82wyucHsYCASQv38xWdJsY06x3YohGxGjQDhs8wfQRHchxfEHpiEmKq3Ieff15y/s640/chilicrabbisque.JPG" width="640" /></a><span style="font-family: Verdana, sans-serif; font-size: small;"></span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Then came the excruciating decision making part, where we had to decide between seemingly delicious mains – Uncle Chili’s burger with guacamole and spicy salsa (just typing this makes me want to have it now) or Tomato glazed black cod with seared scallop in saffron broth (sounds truly elegant and inviting) or braised lamb shank with onion confit (definitely sounds like comfort food to me). So after gnawing and gnawing on my fingernails, I came to conclusion to go for the black cod, but of course <i>after</i> we had a compromise with the rest to order burger and lamb shank for sharing. Ah, how apt, this <i>tham jiak</i> was excited at the prospect of trying everything! </span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">But first with her choice, she was very please indeed, as it was definitely the best of the three, at least for her, as the saffron scented broth was really flavourful while the cod and the seared scallop was exquisitely soft yet toothy. The beans were also a clever addition to the texture dimension of the entire dish. </span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdsJYbC0uy4g4wR4tPf_kSHeDkxVrZAo65zQqAQ10cEfsv88xAPpG29tMqG1CtlK9U358Gucp4MxjlaPDlRkJgDUiiXE-13mP0ROjlej1mxNlDLyq-Ac44TKxgNIG-chkEzoW/s1600/chiliscod.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdsJYbC0uy4g4wR4tPf_kSHeDkxVrZAo65zQqAQ10cEfsv88xAPpG29tMqG1CtlK9U358Gucp4MxjlaPDlRkJgDUiiXE-13mP0ROjlej1mxNlDLyq-Ac44TKxgNIG-chkEzoW/s640/chiliscod.JPG" width="428" /></a></span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">As for the rest of the mains, the Uncle Chili’s burger holds true to its name for being a signature dish, standing tall and wide, it holds promises of huge juicy meat patty with loads of generous filling squeezed in between it. The fries were also addictively good as it were crisp and nearly devoid of oil. Though I must say I would have preferred better kick of salsa and guacamole, the main star as we can quite see was actually the burger itself.</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeif_xrMbSvjl_sdczikitRbTCcdqu4qfNrv27hSKvZw498vZp4iIhl-5iqzqFFUoGVEOEeqYDUtKeiLksTtzDMRQLJdYYnB0WBS5hseRM2RHa0wUSZAr-kv_wzZtADUr9bW00/s1600/chilisburger.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeif_xrMbSvjl_sdczikitRbTCcdqu4qfNrv27hSKvZw498vZp4iIhl-5iqzqFFUoGVEOEeqYDUtKeiLksTtzDMRQLJdYYnB0WBS5hseRM2RHa0wUSZAr-kv_wzZtADUr9bW00/s640/chilisburger.JPG" width="640" /></a><span style="font-family: Verdana, sans-serif; font-size: small;"></span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Besides that, the lamb shank was good, as the meat was soft and juicy while swimming in a good measure of broth. The sunny side up egg gave it a little perk too.</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ65m_F6RoVknNZOLbX1v8Cn2axfIN5jTwqGMxK-akpxJcLdj7YQ2gph_N_nBR0GKWdxDGFajQgywDHWy9mOO8elHY_E0r9RQybRos1mXpzZ303dxsAGtrSKU1cwWstKOT09ua/s1600/chilislamb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ65m_F6RoVknNZOLbX1v8Cn2axfIN5jTwqGMxK-akpxJcLdj7YQ2gph_N_nBR0GKWdxDGFajQgywDHWy9mOO8elHY_E0r9RQybRos1mXpzZ303dxsAGtrSKU1cwWstKOT09ua/s640/chilislamb.JPG" width="428" /></a></span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Of course then, after a full and satisfying meal, will then come the next favourite moment for this <i>tham jiak</i> – the dessert! I find it that, no matter how full one can be from all the food, there is always a spare room in there that has the space for desserts. Is it only me or is it so for everyone else as well? I hope you would agree cause it would be quite a shame to miss the dessert here as the one we had was pretty good. Nicely assembled was the warm chocolate pudding with amarulla pudding, which is topped with a peanut butter crunch and then piled on with macadamia nut ice cream. Is your mouth watering yet? The whole assemble was cleverly thought out, with enough crunch, slightly warm creaminess and chocolatey sweetness atop with some cold ice cream. </span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7l8yCl6Xej-f84WzV2QbK5GQmJ7iaVf-353I_syk0KTMcqVdqw7fjw4OubgoRbqYOtibnSFuCX6TuqenAK_cZES9pjKjfV5Qtq21EZiY4PLqtaPBP8Zlx1wHdrOZ2ScCxhkel/s1600/chilischoc.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7l8yCl6Xej-f84WzV2QbK5GQmJ7iaVf-353I_syk0KTMcqVdqw7fjw4OubgoRbqYOtibnSFuCX6TuqenAK_cZES9pjKjfV5Qtq21EZiY4PLqtaPBP8Zlx1wHdrOZ2ScCxhkel/s640/chilischoc.JPG" width="428" /></a></span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">So there goes, a nice dessert to end a nice meal of the night which was started with some nice appetizers, but of course the most important of all, was accompanied by a nice bunch of people to make it a truly enjoyable dinner. Once again thanks to the lovely people in <a href="http://eat.theqguides.com/index.php" target="blank">theQguides.com</a> and <a href="http://www.zestpj.com/" target="blank">Zest PJ</a> for having this <i>tham jiak</i> enjoy another wonderful meal at Hilton PJ.</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><b><a href="http://www.zestpj.com/category/uncle-chillis/">Uncle Chilli's</a></b></span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;">Hilton Petaling Jaya</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;">No 2 Jalan Barat,</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;">46200 Petaling Jaya,</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;">Selangor, Malaysia</span></div><a href="http://www.zestpj.com/wp-content/uploads/2009/12/menu-pdf.pdf"><em><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Menu</span></em></a>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com7tag:blogger.com,1999:blog-18317035.post-40873261822744236762010-02-09T01:48:00.003+08:002011-01-12T14:52:02.050+08:00The Tale of Tutti 'Chocolatey'<span style="font-size: small;"></span><br />
<div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">I went up the stairs of a shop lot somewhere in TTDI, in hopes to do threading which is most likely the only single girly-pampering thing that I do, and only to be met with a locked gate. Then it hit me, a distant memory of the last round I was there, the lady mentioned that they would be shifting, but for me the life of me I could not remember where she said exactly but it is suppose to be somewhere in vicinity of TTDI. So I walked down and head directly across the road with a spring in my step. How come? Because I am heading towards dessert that would at least dampen the disappointment in my heart. </span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Zfpl2tYjnVExog_FzoHd24SK7L7h9nuIb4JZ5LJgXsyzXxibkPOiAK5TWdQBB_NEL5eonIYQtBej6c8OGsEsFnbXOdZ8dvMp6uHsOJvo6bjE_m5FhcjOQf3Lm_NBiXqpG9_i/s1600-h/tuttifrutti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Zfpl2tYjnVExog_FzoHd24SK7L7h9nuIb4JZ5LJgXsyzXxibkPOiAK5TWdQBB_NEL5eonIYQtBej6c8OGsEsFnbXOdZ8dvMp6uHsOJvo6bjE_m5FhcjOQf3Lm_NBiXqpG9_i/s640/tuttifrutti.JPG" width="560" /></span></a></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><i><span style="font-family: Verdana, sans-serif; font-size: small;">3 minutes earlier</span></i></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">I was driving slowly passing through the road where the TTDI <i>pasar </i>(market) stalls had started their business really early of the day, it was barely evening yet. I was looking left and right, trying to keep myself entertained while I crawled across the street, maneuvering skilfully around the flocks of people that were walking around mindlessly. Then suddenly a bright little shop caught my eye and my heart leap to my throat, Tutti Frutti! There was a sudden flashback.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><i><span style="font-family: Verdana, sans-serif; font-size: small;">Few weeks earlier </span></i></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">I scroll through the post about <a href="http://masak-masak.blogspot.com/2010/01/tutti-frutti-frozen-yoghurt-taman-tun.html" target="blank">Tutti Frutti in TTDi at masak-masak</a> and think to myself, finally a frozen yogurt chain in Malaysia (again?). This shop is at least somewhere I can relate to and might be able to go when there is a chance. So I happily note it down in my <i>tham jiak </i>memory, salivating at the thought but right after forgot about it as usual. I actually do have an extremely long list of food to try in this part of the memory.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><i><span style="font-family: Verdana, sans-serif; font-size: small;">Back to the Moment</span></i></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Apprehensively I push open the glass door, to be greeted by a clean white interior and few industrial looking silver ‘machines’ and a counter embedded with containers that holds many goodies and delights. So I walked over, looked at the available toppings, zooming in straight on M&M lookalikes and then a lady came over to greet me and sort of explain to me shyly while I listen shyly so you see, so I was even more apprehensive when I approach the huge industrial frozen yogurt dispenser. I pick up the paper cup in oppose to the plastic one because partly because of the cute red printing but mainly it is because it is much bigger. Bigger cup more yogurt! So firstly I pull the lever, too soft and the shy lady ask me to pull harder, so I did and to my delight it start squirting out McD ice cream look alike, and being first time I sort of stopped too late and got huge amount of the original flavour. Oh yes, I picked that besides the choices of probably 6/8, flavours few that I can remember are original, chocolate, vanilla, strawberry and kiwi. Naturally I picked chocolate (my favourite!) for the next flavour, you can mix as many as you like as they charge by weight, so less chocolate this time as I got better control of the machine, and then head on to the toppings counter. Next I pop in M&M’s lookalikes and some mini versions of Coco Pops, ah I should have made this a chocolate indulgence but oh well. Then I placed it less apprehensively onto the weighing scale by the cashier and was guessing the price in my mind when I was told - RM12.50! (priced at RM5.30/100 grams)</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4i2y6TOMh_q20DpENTMFzrw4YoIokaw6bgmoH67S1s8Vcpw3Zq7P1HNoEiX3PtHL1jnVL6QFDdzLXAhJTAMNAAM_pYBYrxVkjB_ttCYI6nxxR9GtMsQTTgvYxqXWov7bDkQZ/s1600-h/tuttifrutticup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4i2y6TOMh_q20DpENTMFzrw4YoIokaw6bgmoH67S1s8Vcpw3Zq7P1HNoEiX3PtHL1jnVL6QFDdzLXAhJTAMNAAM_pYBYrxVkjB_ttCYI6nxxR9GtMsQTTgvYxqXWov7bDkQZ/s640/tuttifrutticup.JPG" width="425" /></span></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">And oh boy, the chocolate was oh-so-good, <i>chocolatey</i>, creamy and smooth; you would not believe you are eating yogurt (healthy one at it)! And not to mention my chocolate toppings! But the original though was bit disappointing, not as smooth, sort of tangy, it was good but not addictive enough. I wished I had more of the chocolate and less of this, but I may be biased here, I am a chocoholic. Though I must say the selections of topping is quite limited and unappealing, especially the ‘fruits’ one as it is mainly cocktail look alike, and the gummy bears do look less fresh and sticking to each other. I might give this outlet another chance again even though the price is a bit steep, if not for the toppings then definitely for the chocolate yogurt! Of course the sort of M&M’s and mini coco pops are also good sinful additions that calls for me!</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="http://tftest.com/index.php" target="blank"><b>Tutti Frutti </b></a>(same row as KFC)</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;">11, Jalan Tun Mohd Fuad 3, </span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;">Taman Tun Dr Ismail, </span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;">60000 Kuala Lumpur.</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;">037725 2101</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;">11am-11pm (if I am not mistaken)</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="http://www.klue.com.my/articles/2395-UPDATED-Tutti-Frutti-is-KLs-newest-dessert-place" target="blank">List of other outlets here.</a></span></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com11tag:blogger.com,1999:blog-18317035.post-67299317551173691332010-02-01T00:15:00.003+08:002011-01-12T14:52:34.187+08:00Cyber Series 2: Hot, Hot Dengkil Chilli Fish<span style="font-family: Times, 'Times New Roman', serif; font-size: small;"></span><br />
<div><b><span style="font-family: Verdana, sans-serif; font-size: small;">Me, becoming a spicy eater </span></b></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Once upon a time (was it that long ago?) when I was still a little kid and growing up in Taiping, I used to be one of those Malaysians that people would say to “What! You cannot eat spicy <i>ah</i>? <i>How to be Malaysian like that?</i>” So sheepishly I would smile and then continue with whatever I am eating. But now, after intensive trainings due to my <i>tham jiak</i>-ness where I would brace myself to eat spicy food just because I want to try it or I like to eat it so I have to feast with tears welling in my eyes, nose sniffing all the way while mouth keep opening and closing like a fish out of the water, and then further more I add in <a href="http://en.wikipedia.org/wiki/Gung-ho" target="blank">gung-ho</a> when eating out <a href="http://thamjiak.blogspot.com/2009/03/in-praise-of-pork-char-siew.html">with A</a> <a href="http://thamjiak.blogspot.com/2009/01/finally-initially.html">and M</a> during our Bangkok working days, I want to show I can devour all things spicy in Thai and boy do the Thais know their chillies, I became one of those who can eat nearly all levels of spiciness without subjecting to tears and rushing for a gulp water. </span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div><b><span style="font-family: Verdana, sans-serif; font-size: small;">Spicing up work-life in Cyberjaya</span></b></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">As I mentioned about A and M, they were actually my ex-colleagues from the heydays of Bangkok traveling, the time I learn up the skills that had so far determined my path in my career, and also apparently the time I sharpen my skills of ‘spicy eating’, and then after that we three have parted in our own ways while still keeping in touch and somehow after that as fate has it, we three united once again in, of all places, <a href="http://thamjiak.blogspot.com/2009/10/cyber-series-1-dengkil-nasi-lemak.html">Cyberjaya</a>, where A became my colleague once more while M became a ‘neighbour’. So naturally we three goes out for feasting again, like how we did in Bangkok, and my <i>tham jiak</i>-ness is definitely nothing foreign to them at all after witnessing my eagerness and passion in surfing, noting down and going all around for food. Before I join the <a href="http://thamjiak.blogspot.com/2009/10/cyber-series-1-dengkil-nasi-lemak.html"><i>Cyberions</i></a>, A and M have been quite a while at that location, therefore sparing me of all the hard work of hunting for good food and solving the ultimate question of what to eat in Cyberjaya!</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div><b><span style="font-family: Verdana, sans-serif; font-size: small;">A name in context</span></b></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">There is one story though that I think worth mentioning in this post due to its appropriateness of the context and story wise. During our time in Bangkok, there was once we were out eating with a client, a Thai guy and he called my name as such “lah cheeelll”, which amused them immensely as A thinks that it sounds like him calling me <i>la jiao</i> (chilli in Mandarin) and thus the name was coined to me. After numerous times of calling me <i>la jiao</i>, soon it morphed into once a while calling me by the name <i>lat jiew </i>(chilli in Cantonese) because we normally converse in Cantonese. </span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkbwJA0hpcJZzms9O-eRDBlntEIQHtusuzX51GpiSJh0O4NAeO4koDb8g2MaRfnekn3KCh7jrRpqWLJKg6qPz1LnJCbsgmckeu-z_f5nWbYnKlNC3dj1tk1iGOi_mJ6ymCHlG/s1600-h/latjiewyu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkbwJA0hpcJZzms9O-eRDBlntEIQHtusuzX51GpiSJh0O4NAeO4koDb8g2MaRfnekn3KCh7jrRpqWLJKg6qPz1LnJCbsgmckeu-z_f5nWbYnKlNC3dj1tk1iGOi_mJ6ymCHlG/s640/latjiewyu.JPG" width="480" /></span></a></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: small;">Finally, the hot, hot chilli fish!</span></b></div><div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Therefore, A happily said one day when we were heading out to lunch “<i>lat jiew</i>, I am taking you to eat <i>lat jiew yu </i>(chilli fish)”, while snickering away. Yes I may be rolling my eyes at the lameness of the joke but secretly my heart skip a bit at the exciting thought of eating both of my favourite things together – chilli and fish. This particular dish, when mention with chilli, it truly meant chilli whereby you will be presented with <i>kon chin ma yau</i> (fried threadfin fish till dry) swimming (pun not intended) in a thick slightly sweetish sauce that is laden with loads of <i>chilli padi </i>(bird eye’s chilli) and red chilli sliced thinly. Just looking at it may make a non spicy eater seized up, but don’t let the mini chillies deter you, this dish is in fact not really spicy, just with hint of it and it goes really well with the dark sweetish sauce and superbly crispy fish. Although I must admit that I have long since surpass even my own expectation of my ability to eat spicy stuff, where nowadays I can eat hot dishes without breaking a sweat while people around me had started imitating the ‘fish out of the water’. Nevertheless, trust me on this fish, it was so worth the spiciness if you’re afraid and I have seen even M, the one we used to laughed at for not being able to take spicy food, enjoys this dish happily.</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rFcPG_IKGNDhVMDB0Vscdfc6sYCVOt9fetCz-oF5JTBxFeezznQQAIX2XxHJILLuCTm1GoYOVT5YkAv0XEuRrMAbAEmZQK6I8TSqUrBK_6pLAV1_9XzsDn9rCDWq4sdwzKVQ/s640/Dengkil+Chilli+Fish1.jpg" width="640" /></span></div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div><b><span style="font-family: Verdana, sans-serif; font-size: small;">And the lesser accompaniments</span></b></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Also for this place you may ordered the usual Chinese eatery dishes of stir fry vegetables, my favourite would usually be the <i>cheng chao fan shu yip</i> (clear stir fry sweet potato leaves), but once we were recommended to try their steamed beancurd embedded with fishballs on a bed of lettuce leaves, something special but not what I really like, especially that I have a high standard when it comes to fish balls, they have to be rich in taste of fresh fish. The rest of the dishes I tried were mostly home cooked style, the <i>ku lou yok </i>(sweet sour pork) does not make the cut for being too floury and sweet, but thankfully the stir fry pork with ginger was good with real home made feel. </span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div><b><span style="font-family: Verdana, sans-serif; font-size: small;">Burp, Dengkil rocks!</span></b></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">So it seems Dengkil boasts many good foods, like the <a href="http://thamjiak.blogspot.com/2009/10/cyber-series-1-dengkil-nasi-lemak.html">nasi lemak that I talked about,</a> if you know where to look. Lucky me to have A and M showing me around, so now I passed on yet another humble and assuming yet amazingly delicious food to you who may scratched your head on what to have for lunch or dinner if you are a <i>Cyberion </i>or just happen to be around the neighbourhood of Cyberjaya or Putrajaya. </span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div><b><span style="font-family: Verdana, sans-serif; font-size: small;">Restaurant Sin Ki</span></b></div><div><span style="font-family: Verdana, sans-serif; font-size: small;">Jalan Besar, </span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;">43800 Dengkil,</span></div><div><span style="font-family: Verdana, sans-serif; font-size: small;">Selangor</span></div></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com5tag:blogger.com,1999:blog-18317035.post-70119018961044535472010-01-23T01:13:00.005+08:002011-01-12T14:52:52.469+08:00The Taste of Happiness and Freedom<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Every animal has its place in this world. Every animal has its right to live. So does a chicken. If needed to be bred for food, then at least they should be bred humanely. Free range is the way to go, where the chickens are free to roam the plains and live the way they would want to live, well yes in certain confined parameters, but who doesn’t live in such parameters, even us do. Anyway back to the chicken, so have you ever thought about those chickens cooped up in a tiny cage barely enough for them to stand straight all their live and then slaughtered for food? How can one eat an unhappy chicken? In fact does the chicken even know it is living? In light of current movements where we start to understand where our food comes from, and we start to care where and how it comes to right in our plates, then definitely we need to know that even if those we consume are in the food chain and in course with nature, we should at least have done that in most humane way as possible. Even animals killed another animal with grace (mostly), and so we should likewise have done the same, be it we hunt them or more ubiquitously now in modern times where we rear them.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">So here I introduce to you about a company called <a href="http://sunshinechicken.com/">Sunshine Chicken </a>(how apt!) with a heart that owns a 15 acre farm up in the highlands of the outskirts of Kuala Lipis, Pahang. Although a fairly new company, they had definitely started on the right foot in my own humble opinion, where they retain a sort of <i>kampung </i>(village) environment of lush green fields and fresh clean air as their setting for free range chicken farming. Here is sort of like chicken utopia, where they are allowed to live almost freely as animal. According to Sunshine Chicken, “Happy Chickens makes tasty chickens! Stress free means toxins free, makes our chickens taste more like chickens and less like something manufactured. “ . Also one key point to note was that they fed their chickens the natural <i>ma cho,</i> which literary translates as horse grass, it is well known in our Chinese community for its good natural properties. Even at home, J’s mum plant <i>ma cho</i> for own consumption, where she would boil the stalk parts for a refreshing drink! It tasted like light sugar cane water minus the whole load of sweetness. If you think this has already been special enough, wait till you hear about the castrated chickens. That’s right, castrated, and which they are also known as a Capon. According to my favourite information site online, <a href="http://en.wikipedia.org/wiki/Rooster#Capons">the Wikipedia</a>, the castration produces a unique type of poultry meat where the male would accumulate more body fat and in overall often to have more tender, juice and flavourful meat in comparison to a normal chicken.</span><br />
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</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQV8f2zpUkRTA2Mhxgxx7kyLTlvYn2rO089Xy5T2KvA8OpU6L4PO6IMPCgN9lnb_ymHjM1f_n8sYgPjl8CZAwklYj1dEZoJDfA0Tdz3Vz0Y_v9_hCBYhuaO8EwY_aSpi4Tdq4-/s1600-h/macho+kai.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQV8f2zpUkRTA2Mhxgxx7kyLTlvYn2rO089Xy5T2KvA8OpU6L4PO6IMPCgN9lnb_ymHjM1f_n8sYgPjl8CZAwklYj1dEZoJDfA0Tdz3Vz0Y_v9_hCBYhuaO8EwY_aSpi4Tdq4-/s640/macho+kai.JPG" width="640" /></a><span style="font-family: Verdana, sans-serif; font-size: small;"></span></div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Being a <i>tham jiak</i>, and having a huge good bunch of foodie friends, allowed me to explore this wonderful happy and fatty too in some, chickens, where indeed it was seriously tastier, I kid you not. Thanks to <a href="http://babeinthecitykl.blogspot.com/">Babe in City - KL</a> and Gerald, who organized this great outing and for inviting me to it. As we can read at <a href="http://babeinthecitykl.blogspot.com/2009/11/review-capon-chicken-seafood-jin-chwan.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2Fbabe_kl+%28Babe+in+the+City+-+KL%29">babe’s blog</a>, we all have gathered at <b>Kedai Makanan Chef Tam in Selayang,</b> I got there easily thanks to my GPS. Here we were served with both the aforementioned special chickens. We had the <i>ma cho kai </i><strike>roasted</strike><a href="http://babeinthecitykl.blogspot.com/2009/11/review-capon-chicken-seafood-jin-chwan.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2Fbabe_kl+%28Babe+in+the+City+-+KL%29"> deep fried and then hung to dry</a>. Indeed such a unique preparation that had most of us thought roasted, no wonder it had such crispy skin yet do not taste oily at all! Thumbs up to the chef! As for the capon, we had it at its natural best, where it was just simply steamed with some salt – steamed <i>yim kai.</i> And for this, I may so attest to what had been explained by <a href="http://en.wikipedia.org/wiki/Rooster#Capons">dear Wikipedia</a>, it has a superb texture which is toothy yet juicy! With accompaniment of the minced ginger that pack a punch and a flavourful soft rice that was cooked with the steamed chicken broth, I swear I could eat just these as a meal itself!</span> </span><br />
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</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGed28gVSgh8DjqC-GCylQdnJIW4rYcNUmlmFcMYV_w6jJVcIXH3u-3mfM5p0OCZ6OdygHo-5fqNP1LqOJRit5rNvLIo-dXwQISkDUNIZ6bn01P3NLNy1XKyC480AQfh-UPYGS/s1600-h/yimkai.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGed28gVSgh8DjqC-GCylQdnJIW4rYcNUmlmFcMYV_w6jJVcIXH3u-3mfM5p0OCZ6OdygHo-5fqNP1LqOJRit5rNvLIo-dXwQISkDUNIZ6bn01P3NLNy1XKyC480AQfh-UPYGS/s640/yimkai.jpg" width="640" /></a><span style="font-family: Verdana, sans-serif; font-size: small;"></span></div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">But apart from the chicken being the main thing of the entire affair, somehow the seafood does take a piece of their own 15 minutes of fame. With fresh seafood sourcing directly from their famous neighbour <b>Jin Chwan Seafood Garden</b>, we get to eat the fresh, plump and creamy oyster which was one of those rare ones that does not have the <i>sang mei </i>(the sort of metallic taste that you get when eating seafood that are not fresh). We also had the steamed Garoupa from Sabah which was in another of Chinese simplicity to present the best out of the fresh fish.</span><br />
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</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nmhKs5BDYaZ5rAdFM-gdbvosCK0RZwoOZ8qYspQr5RzKO8Y3ZCEjn6s2tO-sJCaCCNtvCJoJZqxovA4dQUGN6cbGzPwALzRBpw0_AVb79SSoy6FKleNu-K77BgMm6P3qmzOo/s1600-h/jinchwan+seafood.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nmhKs5BDYaZ5rAdFM-gdbvosCK0RZwoOZ8qYspQr5RzKO8Y3ZCEjn6s2tO-sJCaCCNtvCJoJZqxovA4dQUGN6cbGzPwALzRBpw0_AVb79SSoy6FKleNu-K77BgMm6P3qmzOo/s640/jinchwan+seafood.jpg" width="640" /></a><span style="font-family: Verdana, sans-serif; font-size: small;"></span></div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Also to accompany our meal, and also to probably clean our palate from all those indulging food, we have the tofu and the stir fried green vegetable. I really liked the tofu where it was fried to create a ‘casing’ that gave a light crunch before you get to the smooth silky part. I truly enjoy this humble dish, which may actually be not so humble anymore judging the skill needed to prepare it.</span><br />
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</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmkTCQXjOeF7nBSaDNgh8a6r_aRWe4DO_mHyMOIiLJYB2gSRQwC9d7DJo1-FAKaiHelKTK-dtxV5fzrcWx2-zJjGuQv3T_WiYdO9WkdPA1-sIr4YItC9n7WyixNGUki6tCynH/s1600-h/the+sides.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmkTCQXjOeF7nBSaDNgh8a6r_aRWe4DO_mHyMOIiLJYB2gSRQwC9d7DJo1-FAKaiHelKTK-dtxV5fzrcWx2-zJjGuQv3T_WiYdO9WkdPA1-sIr4YItC9n7WyixNGUki6tCynH/s640/the+sides.jpg" width="640" /></a><span style="font-family: Verdana, sans-serif; font-size: small;"></span></div><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">This meal has truly been eye opening, I learnt a lot that when one cares where does the food comes from, be it free ranged animals to live fresh seafood, it does wonders to the end product of the dish. Like the philosophy I hold to when it comes to cooking, get the best and freshest ingredient, half the job has already been done to make the dish good even before you cook it. Therefore, try free range chicken if you want to cook up a feast, you may get them from Sunshine Chicken through these places or contact Gerald if needed. As for those who would like to savour them with skills of a chef, I would certainly recommend you to try out Chef Tam’s.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><b>Kedai Makanan Chef Tam</b></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">6A Jalan Bidara 2/4, </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Taman Bidara, Selayang.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">603 6138 8751</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">12pm-3pm, 6pm11pm</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><b>Jin Chwan Seafood Garden</b></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">9 Jalan 2/4, </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Taman Bidara, Selayang</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">603 6138 2633</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Business Hours: </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">8am-10pm</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><b><a href="http://sunshinechicken.com/index.php?option=com_contact&view=contact&id=1&Itemid=4">Sunshine Chicken</a></b></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">45-2, 2nd Floor, Jalan Menara Gading 1,</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Medan Connaught</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">56000 Kuala Lumpur</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">6039102 3950</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">Here are some of the lucky <i>tham jiaks</i> at that time:</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="http://babeinthecitykl.blogspot.com/2009/11/review-capon-chicken-seafood-jin-chwan.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2Fbabe_kl+%28Babe+in+the+City+-+KL%29">Babe in City - KL</a></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="http://cumidanciki.com/2009/11/kedai-makanan-chef-tam-selayang-the-sunshine-chicken/">Cumi dan Ciki</a></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="http://fatboyrecipes.blogspot.com/2009/11/chef-tam-at-selayang-for-yim-kai.html">Fat Boy Bakes</a></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="http://www.themalaysianinsider.com/index.php/blogs/2009/11/28/chicken-or-seafood-try-both-at-chef-tam/#more-1136">Eu Hooi Khaw </a></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="http://pureglutton.blogspot.com/2009/11/sunshine-chicken-chef-tam-great.html">Pure Glutton</a></span></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com6tag:blogger.com,1999:blog-18317035.post-72582063043628119962010-01-17T15:08:00.013+08:002011-01-12T14:53:43.795+08:00Back to Earth<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-size: small;">I felt like as if I have dropped out of this Earth. Does transitioning of years (man-defined even but with backings of astrology sorts of course) has anything to do with it? Does everyone fall out and return just like me? Or am I the only one? < insert mysterious tune at the background > Since we are at that , why not ask who am I? Where does the world comes from? Pardon me as I have been a tad philosophical recently due to reading a really good book that weaves the history of philosophy together in a 400 page story – <a href="http://www.amazon.com/Sophies-World-Novel-History-Philosophy/dp/0425152251" target="blank">Sophie’s World</a>. The amazing thing is, a good friend introduced me to read it, so I went in search in the MPH bookstore and found there lonely one book and quickly grab it and ran to the counter with it under my sleeves lest somebody came to fight with me for it! I got out alive and thus been enjoying reading tremendously. Just about weeks later, I casually saunter into the same MPH bookstore, and walk around, lo and behold at the middle of the store on the tables where they usually showcase pick of the week or bestselling books, there are mountains, yes mountains!, of Sophie’s World stacked up on the table mocking me. At that time I was wondering if there is a conspiracy following what I read (such arrogance) but now on retrospect (writing does this to me), it seems then that they normally feature books that they just restocked (I bought the last one remember) so maybe to just get the books moving! Bah, I hope this assumption is wrong as we would not want our ‘pick of the week’ to be actually </span><i><span style="font-size: small;">truly </span></i><span style="font-size: small;">‘new stock of the pick’, it takes the novelty out of it, it would even be slightly, just </span><i><span style="font-size: small;">slightly </span></i><span style="font-size: small;">better if it is ‘rokh’s current reading’ right? </span></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Anyhow, back to Earth for me, we should be talking about food! See how I explained that I have dropped out of Earth, it seems I am still floating in and out of it, I wonder when I would settle down. Nevertheless, the world keeps spinning, people keep eating and I am still </span><i><span style="font-size: small;">tham jiak</span></i><span style="font-size: small;">. So just to kick start the year, I am reviewing this dear little blog of mine, after the <a href="http://thamjiak.blogspot.com/2009/11/4-years-and-counting.html">four years anniversary</a>, I found that there are few popular posts of all time in this blog, and I feel that it would be nice to share a little glory of this humble blog of mine, and also to put into retrospective where I want to head this blog towards. So without further ado, let me present you Tham Jiak’s top 8 (8 because <a href="http://thamjiak.blogspot.com/search/label/Chinese%20New%20Year">Chinese New Year</a> is just around the corner and the number 8 is especially auspicious for us Chinese, as it has the same homophone as ‘fortune’) blog posts:</span></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div style="text-align: justify;"><b><a href="http://thamjiak.blogspot.com/2006/06/exploring-my-origin-bak-chang.html"><span style="font-family: Verdana, sans-serif; font-size: small;">Bak Chang</span></a></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Oh this was definitely one of my own favourite posts too, as I learnt the ‘</span><i><span style="font-size: small;">dying</span></i><span style="font-size: small;">’ art of making Chinese bak chang. I was really worried then soon one day this will be lost to our current and future generations, as many now choose to purchase the commercial ones or eat at restaurants rather than make their own. Making them with Lai Ma that time was truly exciting and in short, though this may make me sound real young and over enthusiastic, simply awesome! I love how we had walked down the street from her house to an old wooden </span><i><span style="font-size: small;">tim chai </span></i><span style="font-size: small;">(sundry shop) nearby to get the bamboo leaves and the peas to the whole process of preparing all the ingredients which seemed like an endless list of things, but when you get down to it, it isn’t all that immense after all, then to the cooking of the meat and then frying of the rice to scooping all of the fillings onto the leaves and to what seem like my honest attempt to wrap them all in and then lowering them into boiling water while uttering some sort of prayer that it will not all turned loose and became a huge mess. After the whole endeavour, the </span><i><span style="font-size: small;">bak chang</span></i><span style="font-size: small;"> came out perfect and somehow it tasted extremely good, thanks to all the heart and sweat poured into it. So go on and read about it <a href="http://thamjiak.blogspot.com/2006/06/exploring-my-origin-bak-chang.html">all here</a>, and who knows, you may make a resolution to make one for yourself this year?</span></span><br />
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<div style="text-align: justify;"><b><a href="http://thamjiak.blogspot.com/2006/10/penang-food-diary.html"><span style="font-family: Verdana, sans-serif; font-size: small;">Penang Food Diary</span></a></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Oh how can I forget this food adventure of J and mine, at the food haven up north of Malaysia. Thinking back on all the food we had consumed in a span of one day, and yes ONE day, makes me shudder. I felt I had ate for the entire week! One of the most memorable dishes that I had in Penang that time, apart from my all time favourite </span><a href="http://thamjiak.blogspot.com/2006/04/in-search-of-good-eats.html"><span style="font-size: small;">Kek Lok Si <i>laksa</i></span></a><span style="font-size: small;"> of course, is the <i>Mee Mamak</i>. The sinful plate of red stir fried noodles has a huge myriad of flavours all packed into this seemingly simple dish. Now I have a sudden hankering for it. Ah, it will definitely be on top of my list if I ever go visit Penang again.</span></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span style="font-weight: bold;"><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="http://thamjiak.blogspot.com/2006/01/exploring-my-origin-teochew-steamed.html">Teochew Steam Fish</a></span></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Ah, so it seems that a lot of people googled for this recipe and I hope it did certainly helped many of them to have this dish grace their dinner table and feed many </span><i><span style="font-size: small;">tham jiaks</span></i><span style="font-size: small;"> out there. Though I would have loved to re-enact this dish instead with a huge fresh fish, but nonetheless what I managed to concoct the other day remained fresh in my mind. The recipe was definitely a keeper and one day I shall attempt it again when I get my hand on some good fish.</span></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div style="text-align: justify;"><b><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="http://thamjiak.blogspot.com/2005/12/exploring-my-origins-egg-tarts.html">Egg Tarts</a></span></b></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-size: small;">This was definitely one of my favourite attempted recipe, one that is truly Chinese yet able to satisfy my sweet tooth. Since young I have loved this dainty dessert and especially so after the Portuguese egg tarts made their inception in Taiping. Although this recipe of mine was not of my favourite Portuguese egg tart (the idea of puffy crust still scares me, but one day I shall brace it like how I did for my </span><a href="http://thamjiak.blogspot.com/2006/08/beating-it-stiff.html"><span style="font-size: small;">Sponge Cake</span></a><span style="font-size: small;">), but I still love the soft </span><i><span style="font-size: small;">eggy </span></i><span style="font-size: small;">and slightly sweet filling and the cookie-style crust was quite good too.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div style="text-align: justify;"><b><span style="font-family: Verdana, sans-serif; font-size: small;"><a href="http://thamjiak.blogspot.com/2007/01/bangkok-food-post-roi.html">Bangkok Food Post: A-Roi</a></span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><span style="font-size: small;"><a href="http://thamjiak.blogspot.com/2007/01/bangkok-food-post-roi.html"></a></span></b><span style="font-size: small;">Yes I do have to admit that, although I have been to Bangkok for numerous times, yes even at one point I am there more than I am in Malaysia, this had been the one of the </span><a href="http://thamjiak.blogspot.com/2007/06/bangkok-sneaky-lunch-posts.html"><span style="font-size: small;">very</span></a><span style="font-size: small;"> </span><a href="http://thamjiak.blogspot.com/2007/06/blog-post.html"><span style="font-size: small;">few</span></a><span style="font-size: small;"> </span><a href="http://thamjiak.blogspot.com/2007/07/bangkok-cooking-school.html"><span style="font-size: small;">post</span></a><span style="font-size: small;"> on Bangkok food, and it turned out that the crowd pleaser was the street snacks. I guess sometimes when one go to someplace too much, they took for granted all the good food that they can have all the time there and forgot to document everything down as if it is really precious. Looking back now, I really do miss a lot of Bangkok food, and someday I am so heading back there again (though I also had numerous time swore I did not want to go back after many, </span><i><span style="font-size: small;">many </span></i><span style="font-size: small;">flights), not just for the shopping, which was unbelievably cheap, but definitely for all the </span><i><span style="font-size: small;">a-roi</span></i><span style="font-size: small;"> (delicious) food there. Oh I have a sudden vivid recollection of </span><a href="http://thamjiak.blogspot.com/2007/06/blog-post.html"><span style="font-size: small;">my favourite</span></a><span style="font-size: small;">, one must be forewarned when reminiscing on food that it will leave a huge longing in the heart.</span></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div style="text-align: justify;"><b><a href="http://thamjiak.blogspot.com/2009/03/in-praise-of-pork-char-siew.html"><span style="font-family: Verdana, sans-serif; font-size: small;">Char Siew</span></a></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Now I know that so many people out there shared my sentiment to this meat call pork, and one that have been barbecued to point of charred skin but locked with all the sweet meaty juiciness inside. Ah, just trying to describe this special dish again makes my mouth waters. Anyhow, I have indeed wrote a </span><a href="http://thamjiak.blogspot.com/2009/03/in-praise-of-pork-char-siew.html"><span style="font-size: small;">long post</span></a><span style="font-size: small;"> of praise to it, so head on to read all about and where to get your hands, or rather teeth in this case on it, and the best ones at that. What are you waiting for?</span></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div style="text-align: justify;"><b><a href="http://thamjiak.blogspot.com/2005/12/weekend-herb-blogging-pandan-leaves.html"><span style="font-family: Verdana, sans-serif; font-size: small;">Pandan Leaves</span></a></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Although this post was also about Hak Lor Mai, the sweet Chinese dessert that uses Pandan Leaves, it seemed that the whole information in regards to pandan leaves was the main attraction to people. Probably I took this leave for granted, having it embedded in our various local cuisines from aromatic </span><a href="http://thamjiak.blogspot.com/2009/10/cyber-series-1-dengkil-nasi-lemak.html"><span style="font-size: small;">Nasi Lemak</span></a><span style="font-size: small;"> to </span><i><a href="http://thamjiak.blogspot.com/2005/11/hay-hay-its-donna-day-localised.html"><span style="font-size: small;">kaya</span></a></i><span style="font-size: small;"> (coconut jam) to </span><i><a href="http://travelmalaysiaguide.com/peranakan-food/"><span style="font-size: small;">kuih-muih</span></a></i><span style="font-size: small;">. It is no wonder that these plain looking leaves in disguise of a wonderful yet not intruding aroma that it imparts to anything it came in contact with, in this case cooking with would garner so much attention to this date. I am so grateful that it is one thing that is easily obtained in Malaysia.</span></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<a href="http://thamjiak.blogspot.com/2006/04/chee-cheong-fun-breakdown.html"><b><span style="font-family: Verdana, sans-serif; font-size: small;">Chee Cheong Fun: The Breakdown</span></b></a><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-size: small;">It seemed that this guest post of mine from my dear friend L is here to stay definitely, with her extensive research and also eating of course on the many types of Chee Cheong Fun that one can find in Malaysia. We might not have covered the whole Malaysia entirely but even then, we have already manage to find four variations of totally diverse style and sauces, but all with the main ingredient of steamed rice flour sheets rolled up. I for one feel the need to inject here that, although I have tried so many of the types mentioned, the </span><a href="http://thamjiak.blogspot.com/2006/04/taiping-like-chee-cheong-fun-in-pj.html"><span style="font-size: small;">Taiping style</span></a><span style="font-size: small;"> Chee Cheong Fun is the best and shall always hold a special place in my heart, bias I may be, but it is really tasty, one must try it at least once in their lifetime!</span></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">So there you have it, the top 8 posts of this blog. From here I would announce my return to planet Earth, and I would like to resume some sort of normality, then again what is normal? Nevertheless, stick around a little longer as I have a <i>long </i>postponed write up on chickens, and I promised it is going to be interesting, think free range and castration (yes, you read this right). Till then, happy eating and cheers to a 2010 that would be filled with loads of good food!</span></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com8tag:blogger.com,1999:blog-18317035.post-19392215004809681722009-12-11T19:30:00.013+08:002011-01-12T14:53:59.737+08:00And the Duck Goes<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Best duck in Klang Valley? Possibly. Best </span><span style="font-size: small;">duck </span><span style="font-size: small;">in PJ? Most likely. Best duck in Seapark? Definitely! One day I had a chance to be around my favourite PJ area and so caught up with fellow housemate to eat duck </span><a href="http://food-4-thot.blogspot.com/2007/07/restoran-sunrise-sea-park-pj.html"><span style="font-size: small;">at the</span></a><span style="font-size: small;"> </span><a href="http://cumidanciki.com/2008/01/sunrise-wake-up-time-to-eat/"><span style="font-size: small;">famous</span></a><span style="font-size: small;"> </span><a href="http://kyspeaks.com/2006/09/27/ky-eats-sunrise-roast-duck-rice-at-seapark-pj/"><span style="font-size: small;">Sunrise</span></a><span style="font-size: small;"> </span><a href="http://bangsar-babe.blogspot.com/2008/03/restoran-sunrise-seapark-pj.html"><span style="font-size: small;">restaurant</span></a><span style="font-size: small;">. </span></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">For this place it is better to be early than be sorry. Once long ago, (did I say long?), when I was still in university, my friends and I had eagerly went there bout ‘normal’ lunch time, before 1pm and was told that all has been sold off. I was like ‘What!” and stared at the rows of duck hanging still at the stall and then I sweep the entire restaurant in seconds to be greeted by tables empty of ducks and patrons anticipating hungrily. So we shrug and left in disappointment. But after that I did have a chance to try it once or twice when I am ever early enough to catch the bird, literary. </span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">So this time imagine my delight when we were seated promptly and then ordered half a duck for both of us, my eyes bulging at the thought of it but who cares, I am ready to take on the challenge. Just when the duck came and is laid in front of us, crispy sin glistening atop tender juicy looking duck meats, all doubts went out the window. I am ready to devour it clean!</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif; font-size: small;">What makes this one of the best duck in town? One, as I heard from friends that are generally more sensitive to eating duck due to its ‘gamey’ texture and taste, they said that the ones over here are overall less rubbery and lighter in taste yet manage to retain the unique taste of duck. How does one began to describe the taste of duck? As for me, the tham jiak, I am all for either end of duck spectrum, but for this one, I absolutely love the juicy meat, rare in ducks, and crispy skin. Just look at the skin again! The sauce that comes with it also complements the crispy duck very well, definitely a dish that helps one finish up the entire plate of rice. Burp!</span><br />
<span style="font-family: Verdana, sans-serif; font-size: small;"></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Now what are you waiting for? Go out there and get the possibly best duck in town!<br />
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</span> <b><span style="font-size: small;">Sunrise Restaurant</span></b><span style="font-size: small;"><br />
31, Jalan 21/1</span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: small;">Sea Park<br />
46300 Petaling Jaya<br />
Selangor<br />
03-7876 9689</span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">Daily except Mondays, 11.30am till sold out</span><br />
</span></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com11tag:blogger.com,1999:blog-18317035.post-86382303396689169222009-11-06T12:55:00.002+08:002011-01-12T14:57:42.875+08:004 Years and Counting<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">I just realize, the last quarter of the year is like the best time for somebody to start a blog. What? You might ask. Well Tham Jiak, this dear blog of mine, has officially turned 4 years old, one week or so ago, on <a href="http://thamjiak.blogspot.com/2005/10/for-love-of-food.html">27th October</a>. Yes, it had been that long and the reason I said that it is like the time where people start blog is because I found some who are also celebrating their blog anniversary. How cool it is to celebrate together in the blogosphere with the famous <a href="http://www.awhiffoflemongrass.com/">llemongrass</a> the queen of food blogs (and DSLR as I have heard) and <a href="http://bangsar-babe.blogspot.com/2009/11/turning-2.html">Bangsar-babe</a> the beauty queen (in all our hearts). It was them who reminded me of my overdue post to celebrate my dear blog's 4th year anniversary.</span><br />
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<span style="font-family: Verdana, sans-serif;">On reflections on this blog, it seem Tham Jiak has gently nudge itself from a baker who cooks and occasionally dines out to a full fledged diner who bakes occasionally and almost never cooks anymore. Am I happy about it? I guess it is just a phase of life, for I know I would always remember the joy of baking and cooking and someday would have the luxury again to indulge in these favourite activities of mine and stuffed my loved ones silly again. In the meantime, this <span style="font-style: italic;">tham jiak</span> is contented in enjoying her eating adventures outside. Also for this year, one may have notice that <span style="font-style: italic;">tham jiak</span> had came out of her closet and went out to meet the people behind those lovely blogs out there that she had diligently been following, and boy was she glad, as they have indeed added spice and colours to this <span style="font-style: italic;">tham jiak</span> world of mine. Also I am starting to note that a large frequency of the posts are mainly invited reviews, yes I am happy to be able to come out and enjoy free meals who wouldn’t, but certainly the most enjoyable part is actually the companies, being able to eat among food enthusiasts and a what a bubbly bunch they are too. </span><br />
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<span style="font-family: Verdana, sans-serif;">There would be many more years for this Tham Jiak blog and I hope you would continue to join in the ride with me; it may not be as it always is but I sure do hope it will be an enjoyable one for everyone. For so far it has been an amazing ride for me!</span><br />
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<span style="font-family: Verdana, sans-serif;">Till then, happy eating!</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div style="font-style: italic; text-align: center;"><span style="font-family: Verdana, sans-serif;">Cuppacakes from <a href="http://www.ilovecuppacakes.com/">Wondermilk</a>, given to me by my <a href="http://thamjiak.blogspot.com/search/label/Guest%20Post">best buddy L</a></span></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com20tag:blogger.com,1999:blog-18317035.post-75186308604168942822009-11-05T00:07:00.003+08:002011-01-12T14:56:11.308+08:00A Lamb Affair<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Quite a while ago, I dined once at Dubrovnik, on a company’s dinner and did not quite enjoy myself with the food served. Either we had all ordered wrongly, or that night the Chef has an off day or they were still new just then, the food did not quite live up to the expectation, especially at the price it was offered in. Thereafter, I have not return to the restaurant again. Then one fine day, I got invited by <a href="http://www.fratmustard.com/" target="blank">Frat</a> and Alice George Communication to have a food review at Dubrovnik. My eyes perk up, memory flashes back to my old encounter and then decided to forget that and goes for a fresh start. After all, everyone deserves a second chance. And true enough, this was a deserving one.</span><br />
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<span style="font-family: Verdana, sans-serif;">Before I head on to talk about the food, let me explain a little of what Dubrovnik is, it is the only Croatian restaurant in Malaysia, named after <a href="http://en.wikipedia.org/wiki/Dubrovnik" target="blank">a city</a> and brought to you by Chef Zoran who has since moved to Malaysia since 12 years ago. Chef Zoran takes pride in making his own pasta and bread and even have a wood fire oven in the kitchen! The restaurant boasts clean and simple design, with clear lighting and plain white and dark bluish grey theme.</span><br />
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<span style="font-family: Verdana, sans-serif;">So back to the food! At this round of food review, as later also explained by the Chef, is that they are trying to showcase lamb, and how it can be cooked in many ways while holding true to Croatian style of cooking. We are served lamb in many forms from bare baked lamb to lamb baked in cheese to even lamb burger. Are you feeling hungry already? But before that, let us start with some carbs to line the stomach first. We were served with two hand-made pastas in completely different form and sauces.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDVbwCcq306y6tx-GrdtT8FGVoVDebjZcC610Ybls2tFT_vsrJYPGbSNTHlJcuGzSenLK7kHS06dii1EGVSfJwsdYssrc4nW4XSVaN0f07mZ01WzR7m7VDDJMVVkftbRIaYRO/s1600-h/dubrov.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="453" id="BLOGGER_PHOTO_ID_5400282245974840098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDVbwCcq306y6tx-GrdtT8FGVoVDebjZcC610Ybls2tFT_vsrJYPGbSNTHlJcuGzSenLK7kHS06dii1EGVSfJwsdYssrc4nW4XSVaN0f07mZ01WzR7m7VDDJMVVkftbRIaYRO/s640/dubrov.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><br />
<div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-style: italic;">From left: Spaghetti Ala Buzara and Prawn Orzo</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span style="font-family: Verdana, sans-serif;">I simply love the Prawn Orzo, because of the pasta. “It is not rice-pasta, it is pasta shaped in form of rice” I keep hearing it from Dina, General Manager of Dubrovnik and daughter of Chef Zoran, as we unassuming bloggers keep saying “oh it is rice pasta” whenever one asks another what is it. Anyway, I digress, this dish is amazing. The pasta shaped like rice is slight chewy yet with bite in small forms, it was in fact a delight to eat and not to mention the sauce complements it really well along with lovely big fresh prawns. Ah, I wish to eat this again! Dina was asking whether it is alright to put this on the menu (it was a new creation), and all of us reply with a resounding ‘YES!’ The spaghetti ala Buzara was quite good as well with lashings of olive oil, garlic and parsley, just that the Prawn Orzo got the bigger limelight.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8XGt6_oQg7Kaiu3aYGfYzSDDUR-eOKRBpbc5JgyUwNFRNv4Lzn_uWEP49DqKH0GpDOPC9TbMDJr2kcPmddBClSXXJ-wVwnb-fz3zy3QSUKIeTicRfu_hEaA06ParLHTG1b2p/s1600-h/dubrov+lamb+peka.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5400282265755469522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8XGt6_oQg7Kaiu3aYGfYzSDDUR-eOKRBpbc5JgyUwNFRNv4Lzn_uWEP49DqKH0GpDOPC9TbMDJr2kcPmddBClSXXJ-wVwnb-fz3zy3QSUKIeTicRfu_hEaA06ParLHTG1b2p/s640/dubrov+lamb+peka.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a><span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Anyway on to the real limelight of the night that is the lamb, the lamb and the lamb. Yes you heard me right, the lamb! First up was the Lamb Peka, where the lamb was present at its most naked glory. The lamb is seasoned with pepper and salt and some special Croatian spice mix call Vegeta (mentioned in the brief recipe provided to us) and then placed on top of potatoes, carrots and celery and then slowly baked in the wood fire oven covered by an iron bell. Just writing the recipe makes me want to eat it again, though I must say the lamb was slightly on the salty side, other than that it would have been great! Then onslaught to the next lamb, which is lamb buried in mounts of cheese and tomato sauce and baked till it is all soft and ready to melt in your mouth – Lamb Goulash.</span><br />
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</span></div><span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7vozt7I8FM2CJPwCbJ2fLdMiOqF9TPR3BZFlI25064PppX2GpZe5PmhjEskEnkLw8G0BQe-NktcBm8fxbb9P1mheH-k8bXWeT43rLuga0kjc6x4qpd1isbZH7xb2em1H49rO/s1600-h/dubrov+lamb+goulash.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5400282260395402242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7vozt7I8FM2CJPwCbJ2fLdMiOqF9TPR3BZFlI25064PppX2GpZe5PmhjEskEnkLw8G0BQe-NktcBm8fxbb9P1mheH-k8bXWeT43rLuga0kjc6x4qpd1isbZH7xb2em1H49rO/s640/dubrov+lamb+goulash.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="480" /></a><br />
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<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">And it was oh so good, actually my favourite lamb (yes, of ALL the lambs) of the night, soft, tender, smooth, with the lamb taste still very strong through the rich sauce! Though I do wish I had better companions to eat with this rich dish or maybe to have a bread to mop up all the saucy goodness. After that came the <span style="font-style: italic;">youngest</span>, or rather cutest lamb of all that is the Lamb Burgers. I just can’t help but smile at the plateful of mini burgers huddle together on a plate.</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcUbSwL_-BHE2_YKwZTDND_jdK7IQ-POcDx0EFODTPwiujf471iGdvEUIi9z2JEKrBD4x4DGn3c-w9MHPBSDg89Y9zag-hCkXv-F6gVA42s6vZQ89Ic3nsF-1BVdluUR355wEq/s1600-h/dubrov+burger.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5400282254024650514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcUbSwL_-BHE2_YKwZTDND_jdK7IQ-POcDx0EFODTPwiujf471iGdvEUIi9z2JEKrBD4x4DGn3c-w9MHPBSDg89Y9zag-hCkXv-F6gVA42s6vZQ89Ic3nsF-1BVdluUR355wEq/s640/dubrov+burger.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="480" /></a> </span><br />
<div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-style: italic;">Smile!</span></div><span style="font-family: Verdana, sans-serif;"><br />
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<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">So cute but still we need to eat it right, and chomp it down I did. It was good burgers I say! Love the mini buns which were like home made style, and the lamb was flavourful and good (though after a while it was slightly too salty again) and with the surprise feta cheese in the middle was a good finishing touch to this miniature delight. After when all was devoured and we rest a while chit-chatting, Frat nudge me and whispered “Do you want to have another burger?” My eyes lifted and look at them beckoning at me, so I whispered back excitedly “Yes sure!” So he took one of the babies and passed to me, everyone asked “Whoa, how many you had?” I answered cheekily “Just one and a half”, as my first one I shared with <a href="http://perutbesi.blogspot.com/" target="balnk">Ruth</a> because I was afraid there weren’t enough to pass around (ok, I admit I was not sure if it would be good and I want to save my tummy for the rest of the food, ahem) but since it was good and we have more than enough left, I have <a href="http://bangsar-babe.blogspot.com/2009/10/dubrovnik-restaurant-solaris-mont-kiara.html" target="blank">another again</a>. Besides, Frat <span style="font-style: italic;">offered</span> me.</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5f54aaAWdHOYLIveQYrSm8r2OrTe61ePs9qHPtM4DSClEhybynoum0nMFSeldMMQsgyBQAwd8wH_Mc7EojnmUmbofOIB6HB96c_KrDqzAraCRJ2AwlmejrXWWdOHAqHZtiYvk/s1600-h/dubrov+3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="453" id="BLOGGER_PHOTO_ID_5400282249376616114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5f54aaAWdHOYLIveQYrSm8r2OrTe61ePs9qHPtM4DSClEhybynoum0nMFSeldMMQsgyBQAwd8wH_Mc7EojnmUmbofOIB6HB96c_KrDqzAraCRJ2AwlmejrXWWdOHAqHZtiYvk/s640/dubrov+3.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a> </span><br />
<div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-style: italic;">From Left: Cream Spinach, Sautéed Mushrooms, Baked Potatoes with Cheese and Spices, Sautéed Spinach with more Mushrooms</span></div><span style="font-family: Verdana, sans-serif;"><br />
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<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Along with the lamb, lamb and lamb, we also have some side dishes to go along with it. All of them were alright, not screaming creation, and truly just as sidelines. Among all the best were the baked potatoes, mainly for the flavourful crunchy cheese bits on the top. Then finally before we end the meal, Chef Zoran came out to meet us in person, <a href="http://cumidanciki.blogspot.com/2009/10/dubrovnik-solaris-mt-kiara.html" target="blank">gave a little speech</a> and then proceeds to showcase the preparation of a dessert for us – Crepe Suzette. Just then I thought of my colleague who not too long ago asked me (yes, he found out this that I was <span style="font-style: italic;">tham jiak)</span> where to get good crepe suzette in Malaysia, and so I look on with interest to find out if the one here would be good. I love the idea that Chef Zoran lavishly pour in the liquors of Cointreau and Brandy. When he pours in the alcohol everyone holds their breath for the flambé and boy, <a href="http://babeinthecitykl.blogspot.com/2009/10/restaurant-dubrovnik-evening-with.html" target="blank">was</a> <a href="http://fatboyrecipes.blogspot.com/2009/10/dubrovnik-solaris-mont-kiara.html" target="blank">it</a> <a href="http://perutbesi.blogspot.com/2009/10/croatian-cuisine-dubrovnik.html" target="blank">fiery</a>! Though at that time the preparation seemed really simple but indeed I can see that the crepe has been prepared beforehand and to know cooking each crepe perfectly would have been time consuming. I enjoyed my crepe suzette very much, partly thanks to the generous liquors but also for the fresh and strong zest of orange that were added. <span style="font-style: italic;">(yoohoo, colleague reader of mine, yes you can come here to answer your cravings for crepe suzette!)</span></span></div><span style="font-family: Verdana, sans-serif;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiypppIjkFc3p08ITV5q7jyxTciVDfXkAMhWbkrvAuTXJoBi-P4pbKuiCCs3xbH7xPhRxEcMsoZ9bcYfqyOFeohlB8vwW8DNp85CSxl4Kd5WSoLPIU4QSlXEAKNumdsxDJwDy3/s1600-h/dubrov+suzette.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5400283026907154018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiypppIjkFc3p08ITV5q7jyxTciVDfXkAMhWbkrvAuTXJoBi-P4pbKuiCCs3xbH7xPhRxEcMsoZ9bcYfqyOFeohlB8vwW8DNp85CSxl4Kd5WSoLPIU4QSlXEAKNumdsxDJwDy3/s640/dubrov+suzette.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="523" /></a><br />
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<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Ending with a sweet note, overall individual dishes as it came, I would recommend you to try out the Prawn Orzo (if it gets onto the menu), all the lambs – Lamb Peka, Lamb Goulash and Lamb Burgers, and ask for some bread or something light to accompany, call some good wine or cocktails, and then end with a sweet note of Crepe Suzette. Lovely! So if ever you decide to splurge and to taste Croatian food, do give Dubrovnik <a href="http://www.fratmustard.com/?p=490" target="blank">a try</a>.</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.dubrovnikrestaurantkl.com/"><br />
Restaurant Dubrovnik</a><br />
J-0G-14,<br />
2 Jalan Solaris, Mont Kiara,<br />
50480 Kuala Lumpur<br />
Tues-Sun 11.30am - 11.30pm</span>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com8tag:blogger.com,1999:blog-18317035.post-47533662035979602422009-10-26T11:45:00.001+08:002011-01-12T14:56:32.428+08:00The Secret<div align="justify"><span style="font-family: Verdana, sans-serif;">Psst, I have a secret to tell you. Yes, you! Come closer. Have a look at this:<br />
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</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ukR5skAzyhfLbn3Rn1caH5jmy06ZLVsGGJi40JnX7SGvMrtoGeljvcR3jvBL5WvVy31U5ifKbO6XKkzm0UIGQE0_jl4insOep8pUv5DSuVSd6-bcp29SaR0TT__5dO1rL_Dh/s1600-h/jx2.jpg"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5396786856550997170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ukR5skAzyhfLbn3Rn1caH5jmy06ZLVsGGJi40JnX7SGvMrtoGeljvcR3jvBL5WvVy31U5ifKbO6XKkzm0UIGQE0_jl4insOep8pUv5DSuVSd6-bcp29SaR0TT__5dO1rL_Dh/s1600/jx2.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" /> </span></a><br />
<div align="center"><em><span style="font-family: Verdana, sans-serif;">Clockwise from top left: Durian Puff, Chee Cheong Fun, Xiao Long Bao, Steamed Egg Yolk Custard Bao, Seaweed Roll, Pork and Chinese Sausage Rolled in Beancurd Skin.</span></em></div><div align="justify"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Yes it is as good as it looks. Yes there are many more. And yes, there are actually good <a href="http://thamjiak.blogspot.com/2008/06/touch-my-heart.html"><em>dim sum</em></a> in Klang Valley! (Thunder claps at a far distant for a dramatic effect)<br />
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This secret was actually revealed to me by my good <a href="http://thamjiak.blogspot.com/2006/09/smile.html">buddy Y</a>, this was how she said it “Have you tried the dim sum restaurant behind our house? No? You must! Damn on!” Yeah, that is practically what she had said, and for the record, she claims the expression ‘<em>Damn on!</em>’ as hers and she plan to advocate it to a point of becoming a common exclamation for anything that is real good. If you hear it anywhere else by anyone, remember you hear it here first with credit to Y, I did not want her to sue me for plagiarism.<br />
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So, I perked up immediately with interest as I have always been on the lookout for good <em>dim sum</em> around Klang Valley. Either I found those that are mediocre or lack of choices, or environment not as good enough and usually those good ones you got to pay through your nose, which of course I have yet to explore so I cannot comment if those are good enough. But for this secret that we found, the price was reasonable, the choices are amazing during the peak like weekend breakfast to late lunches or the <a href="http://travelmalaysiaguide.com/brunch-breaking-the-fast-late/" target="blank">urbanites favourite hip brunches</a>, while the choices dwindled down to acceptable for the other times but all in all the quality remains, freshness secured somehow and the environment is comfortable with air-condition (crucial for the crazy Malaysia heat), spacious, and clean. Totally defying the usual <span style="font-style: italic;">dim sum </span>haunt where people have to brace the heat, the humidity, the rowdy crowds, the tight spaces where servers try to navigate around tight spaces with huge tray of dim sum for people to choose.<br />
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On top of it all, the most important criteria for this place worthy of praise is its <em>dim sum</em>, of course (duh!). But it is definitely true; the <em>dim sum</em> makes this place worth to be the ‘secret’. Normally <em>dim sum</em> are made of two very key ingredients – pork and shrimp. Both of these are really fresh here, where the pork (suspected to have mixed with pork fat and beaten together to form the paste) always has what Asian like to call, the <em>QQ texture </em>(soft yet toothy), while the shrimp, minced or whole, are also springy and absent of any hint of staleness. Other than that, there also many more items worthy of trying over here, in variety from its steamed dumplings to steam <em>bao</em> to fried items to even the sweet stuff.<br />
</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNPesU-A5a-7_DuviM5-XB6z9XqyMCmYxM5-1GVJ2hG-2Ib2OJGHteaHdE2thqX-ySHPwMNLWHsf4MSwXJqKpRASNvmsAoZMcp28v_i9fqW5WpCHBbmIxRZ5Ai8HpWGtz8_iJ/s1600-h/jx3.jpg"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5396786862206257938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNPesU-A5a-7_DuviM5-XB6z9XqyMCmYxM5-1GVJ2hG-2Ib2OJGHteaHdE2thqX-ySHPwMNLWHsf4MSwXJqKpRASNvmsAoZMcp28v_i9fqW5WpCHBbmIxRZ5Ai8HpWGtz8_iJ/s1600/jx3.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" /></span></a><br />
<div align="center"><em><span style="font-family: Verdana, sans-serif;">Clockwise from top left: Siu Mai, Fried Brinjal stuffed Fish Paste, Jin Tui, Crystal Shrimp Dumpling</span></em></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">My personal recommendations to try are first, the most ubiquitous <em>dim sum</em> around – <em>Siu Mai </em>(steamed pork dumpling). Oh boy, the <em>Siu Mai</em> over here is definitely superior to the usual, with the fresh pork and prawn mixed and wrapped together, it also has a pleasant flavouring that I couldn’t quite guess what of but happily chew away anyway. Give it a try and you shall know what I mean. Next on my list is the <em><a href="http://thamjiak.blogspot.com/2006/04/chee-cheong-fun-breakdown.html">Chee Cheong Fun</a></em>, also superior to many out there, as this one, the skin is as smooth as silk with good mixture of either prawn or Char Siew or both with a good dose of sauce. Another must try is the Scallop <em>Har Gao</em>, better than the more familiar <em>Har Gao</em>, this one has its specialty of fresh scallop along with prawn wrapped in crystal like skin. Besides that, from my numerous experiences at this place, those that I can remember as good on top of my head now are fried prawn dumpling, thai style beancurd and XO pork ribs. For sweet stuff to clean the palate, I highly recommend the durian puff which is real durian pulp wrapped with nest-like pastry and then deep fried till crispy, really a must for durian lover though these are usually only available during weekend and normally sold out by lunch time.<br />
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Before you rush out to this secret of ours, there are few things to take note of. If you go during the peak hours of the weekend where it is hip to have <em>dim sum</em> for brunches apparently, be prepared to wait for a table. They had set up a tent with chairs for people to wait outside the restaurant, so if you are prepared to wait in the heat and your tummy are not growling with hunger, then you can head there, give your name and wait for your turn to be called. Rest assured though once seated, you can start your feast right away as they have trays and trays of steaming hot and freshly fried <em>dim sum</em> circling around for people to take straightaway. On the other hand, if you go during non peak times, it is entirely different where you can walk in straight for a table but you had to order your food through the menu or memory and wait for the food to be prepared. As during non peak times, the food are ‘steamed to order’ and some made to order as well. Though some fried stuff are ready for choosing but it may not be as piping hot as it should be.</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf60ra_dD9vmSdM0CPAtGU0nY_8R3P9tkB6CrHQZEjWr2P2u5uczcLZh2m0G_ZYBt0VLHgmfFIrTyrZICBjbO6KPQ6c9gDrNiPx530KQMNheTUu1q4zcyYvFYR8eF0IlRZglUn/s1600-h/jinxuan.JPG"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5396786852399808018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf60ra_dD9vmSdM0CPAtGU0nY_8R3P9tkB6CrHQZEjWr2P2u5uczcLZh2m0G_ZYBt0VLHgmfFIrTyrZICBjbO6KPQ6c9gDrNiPx530KQMNheTUu1q4zcyYvFYR8eF0IlRZglUn/s400/jinxuan.JPG" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></span></a><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Now that the secret is out (though it may not seem like such a secret anymore judging from the crowd at peak times), what are you waiting for? Head out there now to have a fix of your dim sum, either be a hip urbanite and brace the crowd for your weekend brunches or when there are sudden pangs of cravings for little morsels of goodness; this secret place is sure to please.<br />
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<strong>Jin Xuan Hong Kong</strong><br />
59, 61 & 63, Jalan SS22/19,<br />
Damansara Jaya,<br />
47300 Petaling Jaya,<br />
Selangor<br />
03-7729 6866<br />
Daily, 7.00am – 11.30pm<br />
Branches:<br />
Damansara Utama and Kuchai Entrepreneurs’ Park </span></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com10tag:blogger.com,1999:blog-18317035.post-54272094626987886642009-10-21T23:04:00.001+08:002011-01-12T14:57:02.445+08:00TheQguides and Best Eats KL Launch<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Remember my <a href="http://thamjiak.blogspot.com/2009/02/event-theqguidecom.html">first ever event</a>? Remember when finally this <span style="font-style: italic;">tham jiak </span>came out from her hiding place? Yes, it was <a href="http://eat.theqguides.com/" target="blank">TheQguides</a> first event, where they get to know us the Malaysian food bloggers. Since then it was loads of fun filled activities and <a href="http://thamjiak.blogspot.com/2009/06/refresh-your-soul.html">truly</a> <a href="http://thamjiak.blogspot.com/2009/08/chow-what-chowtut.html"><span style="font-style: italic;">chowtut</span></a> <a href="http://thamjiak.blogspot.com/2009/07/true-blues-and-some-new-twists.html">events</a> thanks to the lovely trio of TheQguides - Frat, Jek and Lisa! Since then I have to say it was truly a wonderful ride for me and I would also say that I have in fact grown not only in <span style="font-style: italic;">tham jiak</span> wise but in terms of friends as well. There are truly many good people out there, in this case Malaysian food bloggers or lovers that not only share my passion in food but also my penchant for laughter, having good times and just living the life. </span><br />
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<span class="Apple-style-span" style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="399" id="BLOGGER_PHOTO_ID_5395076816360134802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnBVE02IbzBjzmSK08IKP9zyCZ_eerig3TjCxc-MK7IC2TQiFGUnWXe8AuYtF71kflQGO24zTW1Ed4qvEIwRnOdyRc3Qe1iR3gYLb2OoBF9fuSayrpyJi_p8aOUWMAAboljWM/s640/recommended-shots8.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></span><br />
<span style="font-family: Verdana, sans-serif;">7 months since the first getting to know each other session, quite a number of food reviews invited by them and several bookings on <a href="http://eat.theqguides.com/" target="blank">TheQguides.com</a> for me since then, TheQGuides finally had its official launch! It was held at the <a href="http://www.drbar.asia/twentyone/" target="blank">TwentyOne Kitchen and Bars</a> and in collaboration with the Best Eats KL book launch as well. That night was a blast, grace by many people from the celebrities to the media and to <a href="http://thenomadgourmand.blogspot.com/2009/10/launch-of-theqguidescom-and-best-eats.html" target="blank">food</a> <a href="http://www.awhiffoflemongrass.com/?p=785" target="blank">bloggers</a> <a href="http://perutbesi.blogspot.com/2009/09/best-eats-and-theqguidescom-launch.html" target="blank">of course</a>, which I hung out with. We were served free flow cocktails and wine plus canapes which I gladly oblige, and yes we the food bloggers did <a href="http://www.fratmustard.com/?p=431" target="blank">sneak out for a meal</a> down the road, we could not resist, and then rejoin the party for all the fun again!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In short, go now to <a href="http://eat.theqguides.com/" target="blank">TheQguides.com</a>, sign up if you haven’t and find out all it has to offer and next go out to the nearest bookstore and grab a copy of the Best Eats KL, it has all the scoops of what Malaysia culinary has to offer from your neigbourhood coffeeshop to the <a href="http://thamjiak.blogspot.com/2009/04/extreme-fine-dining.html">extreme fine dining</a>!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5J8TjXyXZBR5HAXOexj1l_vg01jjkohYxgfYPLBT6g0VRdhunn1wtxzSmf5OWTjFBWe1pQtTpHGr_GQtAX0P0ljs9qorfhMMfu_19ESZxeYKXRPhxI1h_OwtQQZoP8C0jpzwC/s1600-h/qguides-1024x708.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="442" id="BLOGGER_PHOTO_ID_5395076813241006146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5J8TjXyXZBR5HAXOexj1l_vg01jjkohYxgfYPLBT6g0VRdhunn1wtxzSmf5OWTjFBWe1pQtTpHGr_GQtAX0P0ljs9qorfhMMfu_19ESZxeYKXRPhxI1h_OwtQQZoP8C0jpzwC/s640/qguides-1024x708.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a>By the way, at the launch, there was a <a href="http://eat.theqguides.com/pimp-our-tentcard" target="blank">competition</a> which was a collaboration of both <a href="http://www.fratmustard.com/" target="blank">Frat Mustard</a> and <a href="http://www.alyswonderland.com/wordpress/" target="blank">Aly</a> who jointly wants to promote the Malaysian F&B scene and guess what, I won first prize! Yes, yours truly <span style="font-style: italic;">tham jiak </span>won first prize and she could not wait to eat her way through it! A big thanks to Frat and Aly! </span><br />
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<span style="font-family: Verdana, sans-serif; font-style: italic;">Photos credit to <a href="http://www.fratmustard.com/?p=431" target="blank">Frat Mustard</a> (first picture) and <a href="http://www.mrcheong.com/?p=726" target="blank">Eric Cheong</a>.</span><br />
</div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com4tag:blogger.com,1999:blog-18317035.post-40771418843464487622009-10-10T21:54:00.001+08:002011-01-12T14:58:16.959+08:00Cyber Series 1: Dengkil Nasi Lemak<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When I first found that I am going to shift to <a href="http://en.wikipedia.org/wiki/Cyberjaya" target="blank">Cyberjaya</a> for work, the infamous concrete jungle of Klang Valley about 30km from the heart of anywhere, the first thing that pops to my mind was “what am I going to eat for lunch!!??” Indeed it was a valid question, for both <span style="font-style: italic;">tham jiak </span>or otherwise cause regardless, everybody needs to eat, and eating the same few things of mediocre taste for an extended amount of time does no good for the body and the mind. This for one I can be sure as I have consensus from my fellow <span style="font-style: italic;">Cyberions </span>(this term coined by me makes us sounds like robots ain’t it?). But thankfully though, surrounding this concrete jungle are various good food places that are normally not that accessible to urbanites, such as Dengkil, Serdang, Seri Kembangan, Equine Park and the slightly more accessible Puchong.<br />
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“Fear not!” said a close colleague of mine, A (yes, she is <span style="font-style: italic;">that </span>partner in crime that I grab out to my <a href="http://thamjiak.blogspot.com/2009/03/in-praise-of-pork-char-siew.html">char siew endeavour</a>), at that point in time she was both my ex and future colleague to be, how’s that for a complicated relationship? This is because we used to work together in a company, then I moved and so does she, and then a year later I am about to go to the company that she is currently working in, I believe there must be some secret forces pulling us together! To top up further on our interwoven lives, she is also from <a href="http://thamjiak.blogspot.com/search/label/Taiping">Taiping</a>, but the similarities about stop there. So why did she so boldly told me not to worry, well this is because she had been living nearby the area for quite some time way back before, and later on has been working nearby till the year she is in the current company, so she does know all the nooks and crooks to take me around for good yet cheap food! Ah, so <span style="font-style: italic;">tham jiak</span> is <a href="http://thamjiak.blogspot.com/2009/08/chow-what-chowtut.html">blessed</a> in <a href="http://thamjiak.blogspot.com/2009/07/true-blues-and-some-new-twists.html">many</a> <a href="http://thamjiak.blogspot.com/2009/06/refresh-your-soul.html">ways</a>, especially when it comes to food.<br />
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Therefore if you are ever in Cyberjaya during the day, or nature forbid might be even working in Cyberjaya, do not worry about what to have for lunch! That is <span style="font-style: italic;">if </span>you are willing to drive out. Yes, regardless of which building you are in at the concrete jungle, good food mostly lie all around outside the perimeter of the said jungle, with exception of a few inside, which you would still need to travel in a car as nobody in the right mind would even brace the midday heat to walk around. This woe in Malaysia I shall put aside, as besides the crazy mad afternoon heat, Malaysia have some serious good food that is all worth the drive through the scorching sun for and the sweat soaking your cleanly pressed professional getup for too.<br />
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One of the good yet cheap food that A introduced to me, almost immediately when I was just recruited as <span style="font-style: italic;">Cyberion</span>, which till now has been my cravings now and then if I am keen enough to drive a little further out, is the Chinese styled Nasi Lemak at Dengkil. Just about 10 minutes drive from Cyberjaya, this quaint little town is like a place as if stuck in a time warp. I am amazed to find such a town so close to the bustling cities, and I do wonder if the residence here feels that they were intruded after the build up of its neighbours Cyberjaya and Putrajaya or they enjoy the boost in their economy. Nevertheless, Dengkil boasts various eateries with old school style from stalls under zinc roof to shops that has stand the test of time. This particular place that I am about to introduce to you, which offers seriously addictive Nasi Lemak, is at a corner shop with extension outwards of zinc roof for more seating.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGxcX5LVdn85dqeka0iwUBns5pakBALx19KNkyaFtgCOiu8KQpazOz7y37408cHA3FGMA-VU9hOpuiroRnvAgO_QjhTzb603MZxoz7UJeyEmtdMBETPKVt_aL5iN_6AisEjlG/s1600-h/dengkilnasilemak.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5390974599686147106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGxcX5LVdn85dqeka0iwUBns5pakBALx19KNkyaFtgCOiu8KQpazOz7y37408cHA3FGMA-VU9hOpuiroRnvAgO_QjhTzb603MZxoz7UJeyEmtdMBETPKVt_aL5iN_6AisEjlG/s1600/dengkilnasilemak.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" /></a><br />
What is so good about this Chinese styled Nasi Lemak, and what do you mean by Chinese style? Well, first, the curry chicken that came with this dish is a Chinese version of curry chicken, which reminds me very much of my <a href="http://thamjiak.blogspot.com/2006/02/myriad-of-tastes-for-cny.html" style="font-style: italic;">Pho Pho</a>’s curry chicken where at that time when I was still a little tot and have yet to learn to take spicy food, I enjoyed this dish thoroughly for the tender chicken cooked to perfection in slightly spicy and rich coconut milky goodness that is full of spices. Then the <span style="font-style: italic;"><a href="http://thamjiak.blogspot.com/2006/07/its-getting-hot-in-here.html">sambal</a> </span>that served alongside is also very much Chinese, where you have onions cooked till the soft and nearly caramelized in the <span style="font-style: italic;">sambal</span>, but amazingly, this is also not really spicy and in fact tinge with sweetness from the onions. Then throw in some good crunchy fried <span style="font-style: italic;">ikan bilis</span> (dried anchovies) and roasted peanuts, halved hardboiled egg and sliced cucumbers, and you shall have the perfect simple and humble Nasi Lemak that makes one feel that they are eating at home.<br />
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<a href="http://maps.google.com.my/maps/ms?source=s_q&view=text&gl=my&ie=UTF8&hl=en&msa=0&msid=106806177980446746187.000464d3f97a641820398&ll=2.866249,101.673725&spn=0.001254,0.002411&z=19" target="blank"><span style="font-weight: bold;">Dengkil Nasi Lemak </span></a><br />
Jalan Aman 1<br />
Taman Emas,<br />
43800 Dengkil,<br />
Selangor<br />
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Garmin coordinates: N02 51.969 E101 40.410</span><br />
</div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com15tag:blogger.com,1999:blog-18317035.post-44179530816799076632009-10-05T19:33:00.000+08:002009-10-06T00:48:27.513+08:00One Night With<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieaRDOORpw-8qk6-b4aYzS1yYzHx4kCqH7dFKrrI4XIqO3Cl7wkTMJqUKmhbKfHoawNRvDicbdOFOPVV2q8gso7PXOiOdkvvfbbVMrsPy7ALCqGGc9CHpNM1hfbXemaqIzGoid/s1600-h/AFC1-261.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieaRDOORpw-8qk6-b4aYzS1yYzHx4kCqH7dFKrrI4XIqO3Cl7wkTMJqUKmhbKfHoawNRvDicbdOFOPVV2q8gso7PXOiOdkvvfbbVMrsPy7ALCqGGc9CHpNM1hfbXemaqIzGoid/s400/AFC1-261.jpg" alt="" id="BLOGGER_PHOTO_ID_5389154653364095538" border="0" /></a><div style="text-align: justify;"><span style="font-size:85%;">Once again <a href="http://www.fratmustard.com/" target="" blank="">Frat</a> invited me for a food event (thanks Frat!), this time it is <a href="http://www.asianfoodchannel.com/index.php" target="" blank="">Asian Food Channel (AFC)</a> premiering Chef <a href="http://en.wikipedia.org/wiki/Daniel_Boulud" target="" blank="">Daniel Boulud</a>’s documentary - ‘One Night in Singapore’.</span><br /><br /><span style="font-size:85%;">I asked Frat that night in between the documentary, “Why is it one night in Singapore, when he is there for so many nights?”</span><br /><br /><span style="font-size:85%;">He replied, after a pause, “Good question actually...”</span><br /><br /><span style="font-size:85%;">Nevertheless, it was indeed a one night for me with Daniel Boulud, and a good one at that. Good one because I enjoyed meeting up <a href="http://melindayeoh.com/" target="" blank="">with</a> <a href="http://kampungboycitygal.com/" target="" blank="">epicureans</a> <a href="http://jenkinyat.com/" target="" blank="">and</a> <a href="http://christinelifeslikethis.blogspot.com/" target="" blank="">bloggers</a> <a href="http://bangsar-babe.blogspot.com/" target="" blank="">alike</a>, in fact I even finally, <span style="font-style: italic;">finally </span>met <a href="http://lifeforbeginners.com/" target="" blank="">Kenny</a> for the first time (hi Kenny!<span style="font-style: italic;">)</span>, which was just awesome. It was also a good one because I thoroughly enjoyed the 1 hour show of Daniel Boulud showdown of “One night in Singapore” and then after that enjoyed a pretty good meal at Neo Global Tapas & Luxe Lounge. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTIuyrpduP4BzaZ6L3DHz1jEl1xRSXgOAP1nZzgeE46o3AlzzLxVnSXACBtQEVk1ywrq9p5B-QBl5TqoqSLbBVYp6JrniBVn249PYFpUGg4DguicNKLsYX_5tRBZpVEkqRygV/s1600-h/neo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTIuyrpduP4BzaZ6L3DHz1jEl1xRSXgOAP1nZzgeE46o3AlzzLxVnSXACBtQEVk1ywrq9p5B-QBl5TqoqSLbBVYp6JrniBVn249PYFpUGg4DguicNKLsYX_5tRBZpVEkqRygV/s400/neo.jpg" alt="" id="BLOGGER_PHOTO_ID_5389154656877919282" border="0" /></a><br /><span style="font-size:85%;">But first who is Daniel Boulud, pardon me if you were to roll you eyes and think “duh, of course I know who is he”, but let me humour you as I have to admit I was not too sure who he is until this premier, and after that he had me, maybe not as much as <a href="http://thamjiak.blogspot.com/2008/12/another-yummy-goodness.html">Jamie</a>, but he indeed had captured my interest to follow more closely to what he has to offer in the future on AFC. Short general bio-data is that he is a Chef-owner of ten-award winning restaurants and Feast & Fetes catering company. Hailing from France, he had expanded his culinary reach internationally, from Las Vegas to Beijing. He had a list of achievements in the culinary world with various awards, and to top it off he had himself authored six books and created his own television series – After Hours with Daniel. With such an impressive background, it was no wondered that AFC invited him for a special production in Singapore and I am glad they did because it indeed had further made Daniel’s presence felt In Southeast Asia, particularly now Malaysia. </span><br /><br /><span style="font-size:85%;">Sadly that I do not have Astro at home, but I do enjoy AFC once in a while when I had the chance back in my hometown or at my sister’s place. I have always turn to this channel whenever I am surfing Astro and I would have been satisfied with just this <span style="font-style: italic;">one </span>channel, back in my mind though I asked myself why didn’t we have this back when I had the luxury to enjoy TV. But anyway, kudos to Hian Goh and Maria Brown, managing directors and founders of AFC, for bringing Southeast Asia’s culinary exposure up on notch, it was about time for us as we all know that Southeast Asia boast one of the world’s best cuisine and to say that food is the centre of our daily lives would be an understatement. </span><br /><br /><span style="font-size:85%;">So back to my one night with Daniel Boulud, where I had a chance to mingle a little with some Malaysian bloggers while being served with refreshing lemongrass and tamarind drinks, before we were ushered into the room to watch the one-hour long documentary that AFC had worked so hard to produce originally by themselves. It does seem a bit odd for me at first to sit together with a group of people to watch a show that would be on television soon, but after that I was so absorbed in the show; I totally forgot where I was. The documentary was quite exciting to watch, especially towards the end where it leads to the full fledge course that Daniel had worked so hard to prepared, definitely a show worth to catch on AFC if you have the chance. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_buQj4BzCBookJxWJJ3grtfJx9bkS5KIfpOk72u2KyK_hTU-mtj-i1KchdcBBc5hyphenhyphenPHg2eyFx6NOXUcCfh9BaugYS4FaLQo8hN7vOWSE6ke5ig0xbFRDA3FoQSKS22MSxDx1/s1600-h/neofood.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 132px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_buQj4BzCBookJxWJJ3grtfJx9bkS5KIfpOk72u2KyK_hTU-mtj-i1KchdcBBc5hyphenhyphenPHg2eyFx6NOXUcCfh9BaugYS4FaLQo8hN7vOWSE6ke5ig0xbFRDA3FoQSKS22MSxDx1/s400/neofood.jpg" alt="" id="BLOGGER_PHOTO_ID_5389154663627436370" border="0" /></a><br /><span style="font-size:85%;">After the show, we all then continued to mingle outside while we were served with food by Neo. Though there were a few hit and misses, I did actually enjoy my meal in an overall perspective. As they were still relatively new, and was sharing kitchen with their sister Tamarind Hills, I would certainly return again for a slow dinner to truly savour and review the food here, and to see if the atmosphere had improved as at that time it was pretty hot and stuffy. Till then, I shall now look for more chances to catch Daniel Boulud on screen, I believe he has so much more to offer and besides, Hian Goh said that he was truly a man with humility despite his huge achievements, how’s one not to like that? </span><br /><br /><span style="font-style: italic;font-size:85%;" >For more info on Daniel Boulud and what AFC has to offer, check out <a href="http://www.asianfoodchannel.com/index.php" target="" blank="">www.asianfoodchannel.com</a><br /><br />All pictures above are courtesy of the talented </span><span style="font-style: italic;font-size:85%;" ><a href="http://www.fratmustard.com/" target="" blank="">Frat Mustard!</a></span><span style="font-style: italic;font-size:85%;" ></span><br /></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com6tag:blogger.com,1999:blog-18317035.post-38107329877760289952009-09-05T01:30:00.002+08:002011-01-12T14:58:58.783+08:00Girl's Day In<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">“Too bad you always work on the weekends” I exclaimed assumingly, as we were mentioning that we did not hang out enough. You see, <a href="http://thamjiak.blogspot.com/2008/02/home-is-where-best-feasts-are.html">U</a>, my <span style="font-style: italic;"><a href="http://thamjiak.blogspot.com/2009/04/extreme-fine-dining.html">kai jie</a> </span>(god-sister) works at days and times that are not the usual slaves of cubicle nations (like poor ol’ me), she could work from break of dawn or till the wee midnight, even on weekends and break on uncertain days of the week. It is nearly impossible to catch her, not to mention that she chose to stay quite far away, even in my context of after 7 years of staying in Klang Valley that requires quite a travelling distance to get to places (in Taiping context), which <a href="http://thamjiak.blogspot.com/2006/08/taking-on-world.html">used to be where I stay</a> in my days long gone. Ah, those were the days. </span><br />
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<span style="font-family: Verdana, sans-serif;">“Oh, I am off on this Saturday!” June shouts with excitement (through MSN mind you, but I can feel the excitement all the way from her house to my office).</span><br />
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<span style="font-family: Verdana, sans-serif;">“What!” that is all I can answer at the moment. It was a befuddlement to me. Then the moment passed and I got a grip on myself “We <span style="font-style: italic;">must </span>hang out then! Catch up! What shall we do? Shopping? Eating? Watch a movie?” I babbled on and on like an excited kid that has been promised an all day outing. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">“I am afraid of spending too much if we go out, let’s just stay in”, she says, at that moment I flash back to the last time we hang out, we watch movie, shopped and ate indulgingly as if we are some rich <span style="font-style: italic;">tai-tais </span><span style="font-style: italic;"></span>(wives)<span style="font-style: italic;"></span>having a day out, I blushed. Then a light bulb flashed right above my head, while my eyes roll up where I imagined a picture in my mind – U and I baking delicious stuffs out of her huge, and I mean huge oven that I had <span style="font-style: italic;">ooohed </span>and ahhhed over when I visited her place the first time.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwWUj8ZuVh0hyeZ5tGTubvN7x7wLRUTF4UNsydzGFcJ8f2l_PIX-_CkZrpRhnTL0ub1tXXkk5vbVo0niXdg1tUqgGV3LePgAYQjxXb5gDWjLhtJ1p3jajjXmdSdiypcFygjM9/s1600-h/juneoven.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="427" id="BLOGGER_PHOTO_ID_5377666241064745506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwWUj8ZuVh0hyeZ5tGTubvN7x7wLRUTF4UNsydzGFcJ8f2l_PIX-_CkZrpRhnTL0ub1tXXkk5vbVo0niXdg1tUqgGV3LePgAYQjxXb5gDWjLhtJ1p3jajjXmdSdiypcFygjM9/s640/juneoven.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So I exclaimed “OK! Let’s stay in, we cook something and do some baking!”, and her resounding <span style="font-style: italic;">yes! </span>had made my heart jumped with excitement. So that very Saturday, I went out to buy the necessary stuff that I can get at last minute (yes, that’s me again at it) and all my usual <a href="http://thamjiak.blogspot.com/2009/01/finally-initially.html"><span style="font-style: italic;">ka-changs,</span></a> before heading off to her lovely home. When I reached, U had already begun baking chicken with baby potatoes and capsicums and loads of garlic. The house is already basking in wonderful food aroma, ah, how I miss those smells which make a house feels like home. Then like some chef cooking at home in her day off, she whips up spaghetti <span style="font-style: italic;">aglio olio </span>with such style and flamboyant, she made me feel like I am eating food from a posh restaurant when we finally dig into the food. At same time we watched a chick-flick that I normally would not be watching, but it is alright because I was too busy enjoying the food anyway.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyATeLghLZ3Lf_mZEO46s9-4pDKMejPpzkyZttdIA8A2NNW-wj-uPmKGuBE8V5ZF3in-pZpuTUZX2X9AOn0F138t7vl9lwSr0Xbl85cOrcSHnvD8AwI3LHWgCO1K7_Aesdqa6/s1600-h/junecooks.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="354" id="BLOGGER_PHOTO_ID_5377666231568782738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyATeLghLZ3Lf_mZEO46s9-4pDKMejPpzkyZttdIA8A2NNW-wj-uPmKGuBE8V5ZF3in-pZpuTUZX2X9AOn0F138t7vl9lwSr0Xbl85cOrcSHnvD8AwI3LHWgCO1K7_Aesdqa6/s640/junecooks.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Finally when the show ended, and with me nearly falling asleep, she asked, “So what’s up for baking? “. When I told her I planned to make three bakes today, her eyes grew wide and I laughed, she just had to pardon me, who is someone that had been deprived of good baking therapy lately. Admittedly, I have not been baking much in recent times, so was a bit rusty on the baking instincts, and also due to ripping off recipes from my ever-long to-do list without thoroughly examining it, out of our three bakes, only one truly came out good. And luckily it was really good, I brought it the next day to work for breakfast, my sceptical colleague took a bite and say “hey, it’s good, just like those you can get in the famous-coffee-chain”. Ah, such things are what bakers or cooks out there would loved to hear, that the people who ate their food enjoys them as much as they do themselves, I did for mine!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bJZ5_uoCkjim6wvKCRj_fKJwjxJjKmqGFCFP5t79vP6Z4lafTRTwwJZ4a-f9YZdXtYL3JkmejFVXuhZNBq2CsDCF9tnTATQWIE9-Oj_ngMFsBJl3H0b2KiHajnNYB88mGx5A/s1600-h/bananachocomuffin.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="450" id="BLOGGER_PHOTO_ID_5377666224466738674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bJZ5_uoCkjim6wvKCRj_fKJwjxJjKmqGFCFP5t79vP6Z4lafTRTwwJZ4a-f9YZdXtYL3JkmejFVXuhZNBq2CsDCF9tnTATQWIE9-Oj_ngMFsBJl3H0b2KiHajnNYB88mGx5A/s640/bananachocomuffin.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-weight: bold;">Banana <span style="font-style: italic;">bread-fin</span></span></span><br />
<span style="font-family: Verdana, sans-serif; font-style: italic;">Adapted from <a href="http://slowlikehoney.net/2008/01/19/weekend-indulgences/">Slow Like Honey</a></span><br />
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<span style="font-family: Verdana, sans-serif;">I called it banana <span style="font-style: italic;">bread-fin</span> because, it was supposed to be banana bread but I made it into muffin sized because I had this bunch of muffin cups around and I want to take the shortcut in baking them. Muffins bake in nearly half the time than bread. Besides, the outcome is more muffin like, possibly due to some of my own modification of the recipes (I am always guilty of this, couldn’t help tinkering). Making it into muffin also gave me the chance to see U in action, where she shows how commercial bakers make muffins quickly, by scooping up the batter with their hand and squeeze into each cups, using their palms as ‘funnels’. We had such fun doing it, we forgot to properly swirl and level the top and coupled with us not putting the muffin cups in proper muffins trays, it resulted in whimsical muffins, where after a long good laugh, I find it quite adorable and it gave a homemade feel to them.</span><br />
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<span style="font-family: Verdana, sans-serif;">1 1/2 cups all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup whole wheat flour</span><br />
<span style="font-family: Verdana, sans-serif;">1-1/2 teaspoons baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">2 eggs, beaten</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cups mashed banana </span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup chopped chocolates (optional) (or walnuts if it rocks your boat, I would have add this in if I had them)</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 350 F/180 C</span><br />
<span style="font-family: Verdana, sans-serif;">Prepare 12 muffin cups in a muffin tray </span><br />
<span style="font-family: Verdana, sans-serif;">Mix together flour, baking powder, baking soda, salt and cinnamon in a bowl.</span><br />
<span style="font-family: Verdana, sans-serif;">In a separate bowl, combine together eggs, banana, sugar, and oil.</span><br />
<span style="font-family: Verdana, sans-serif;">Add in the flour mixture and stir till just moistened (do not over-stir, batter should be lumpy). </span><br />
<span style="font-family: Verdana, sans-serif;">Fold in the chopped chocolates (and/or walnuts) gently. </span><br />
<span style="font-family: Verdana, sans-serif;">Squeeze batter into the muffin cups</span><br />
<span style="font-family: Verdana, sans-serif;">Bake for 25-30 minutes or until a wooden toothpick poke in near the center comes out clean</span><br />
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<span style="font-family: Verdana, sans-serif;">Makes about 12 muffin cups if squeezed properly! </span> </div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com5tag:blogger.com,1999:blog-18317035.post-21361713709455261262009-08-17T20:21:00.001+08:002011-01-12T14:59:28.541+08:00Feast on Durian Fest<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><a href="http://en.wikipedia.org/wiki/Durian" target="blank">Durian</a>, just mentioning this word makes me tremble inside with excitement. The kind of excitement that I feel I need to share with the world might not yet be understood by all. You see, durian is a kind of fruit that either one loves deeply or loathe completely, that is also if one have first got the chance (or rather <span style="font-style: italic;">many </span>chances) to put one’s feelings to the test. Head over here to <a href="http://travelmalaysiaguide.com/hail-the-king-of-fruits/" target="blank">Travel Guide Malaysia</a> (which I write for a <a href="http://travelmalaysiaguide.com/rokh/" target="blank">weekly column</a> on Malaysian food) to further read on what durian is all about in Malaysia, and how my relationship with it has developed over my life.</span><br />
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<span style="font-family: Verdana, sans-serif;">I have been deprived of this said <a href="http://travelmalaysiaguide.com/hail-the-king-of-fruits/" target="blank">King of Fruits</a> since last year as I did not had the chance to hunt down for my favourite kind and indulge in them mindlessly. This year I was pretty lucky (ah this <span style="font-style: italic;">tham jiak </span>is <a href="http://thamjiak.blogspot.com/2009/07/true-blues-and-some-new-twists.html">getting</a> <a href="http://thamjiak.blogspot.com/2009/08/chow-what-chowtut.html">luckier</a> it seems), as a good friend of mine, LH invited me to gorge on unlimited fresh, and by fresh I meant served directly from an ideal farm where the soil on the hill is fertile and the temperature is just right with enough rainfall, and also a huge variety, and by variety I meant many types of species including D24, D10, Golden Swallow and many more, at none other than <a href="http://www.signaturekitchen.com.my/" target="blank">Signature Kitchen</a>’s very own <a href="http://www.signaturekitchen.com.my/index.php?option=com_content&task=view&id=309" target="blank">Durian Fest</a>! This is their 4th year in organizing such a fest, as it had been extremely well sought after, and why not if it is for durian? This fest is to bring Signature Kitchen’s clienteles, their friends and families together to of course enjoy durian feasting but at same time able to visit the kitchen showroom, which I took the pleasure of too. There I find myself poking around and imagining the kitchen that I would eventually <span style="font-style: italic;">have</span>. </span><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsnAF4J7d5NhWnEHq6Vg8mfng45dWDlJ3YUsqOjbXvgcj4Uts17toxBoG9G89APSzCUx-aaccmuxmX4mMlv7QmEwmVvfWRmYj8pDZKC_Zy8i2gJowZQDtm27k6TaB6B6ZCILT/s1600-h/skfestdurian.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="222" id="BLOGGER_PHOTO_ID_5370919605023037170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsnAF4J7d5NhWnEHq6Vg8mfng45dWDlJ3YUsqOjbXvgcj4Uts17toxBoG9G89APSzCUx-aaccmuxmX4mMlv7QmEwmVvfWRmYj8pDZKC_Zy8i2gJowZQDtm27k6TaB6B6ZCILT/s640/skfestdurian.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Pictures above courtesy of Signature Kitchen</i><br />
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<span style="font-family: Verdana, sans-serif;"> Upon reaching there with Y, some of our friends are already there enjoying themselves, so I quickly sat down and attack! Then LH went and get even more for us to continue feasting, did I mention that this is like a durian buffet heaven? It is! Besides consuming copious amount of this evil fruit, I ate also copious amounts of the cooling rambutan to balance out the heat from the durian. How thoughtful of the organizers to let us indulge with less guilt. After that, I am still hankering for more soft, <span style="font-style: italic;">goeey</span> and bitter kind of durian that is my all time favourite, so I head on to the booth, where all the butchering of various durians are carried out, choose my tried and tested D24 (which recently I had the chance to try out with J’s family at the <a href="http://masak-masak.blogspot.com/2009/06/durian-king-of-fruits-ss2-petaling-jaya.html" target="blank">infamous</a> <a href="http://www.durianss2.com/" target="blank">SS2</a> <a href="http://www.vkeong.com/2009/food-drink/rm10-eat-all-you-can-durian-donalds-durian-ss2/" target="blank">durian</a> <a href="http://limmeiyen.blogspot.com/2007/07/durians-ss2.html" target="blank">area</a>, but mind you we did not go for the buffet but selectively chose this species to indulge in with due pleasure at home), took some pictures for this <span style="font-style: italic;">tham jiak</span> blog, much to the amusement of the amiable durian ‘<span style="font-style: italic;">slayers</span>’, and then head back with the prize possession to my fellow friends. I found that only one of them who shares my love for bitter-alcoholic-fudge-like durian, while Y and L prefer the sweeter kind. Ah, all with their own due of love for durian, I am one happy to devour more of these for myself.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83wxmwZfiMJxoDAX1bHkqiUiUsBr7QxXYbjKDZBNtEqY_3AE1RWldzSoXJdpHTAgCOaqrAWvNB4aedfY3X-lfTmk_ZBv7CXK7uD5tDueWzGnmwrWhtZ8hyphenhyphennSZSR1hXqv-krfk/s1600-h/durianpulps.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="529" id="BLOGGER_PHOTO_ID_5370918583681047746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83wxmwZfiMJxoDAX1bHkqiUiUsBr7QxXYbjKDZBNtEqY_3AE1RWldzSoXJdpHTAgCOaqrAWvNB4aedfY3X-lfTmk_ZBv7CXK7uD5tDueWzGnmwrWhtZ8hyphenhyphennSZSR1hXqv-krfk/s640/durianpulps.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Nevertheless, I enjoyed myself very much in this durian <span style="font-style: italic;">buffet</span>, thanks again LH, and I am looking forward to Signature Kitchen’s 5th installment of this yearly indulgence. <span style="font-style: italic;">Burp</span>! Excuse me! Now this <span style="font-style: italic;">tham jiak </span>is satiated for the time being for this year’s durian season, and will once again hunt for a fix of this strangely addictive fruit next one, hopefully feasting again in this durian fest.</span><br />
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</div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com10tag:blogger.com,1999:blog-18317035.post-26433624482114024642009-08-06T01:50:00.001+08:002011-01-12T15:01:12.405+08:00Chow-what? Chowtut!<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Chow <span style="font-style: italic;">what</span>? You heard me right, <span style="font-style: italic;">chowTUT</span>! When I first heard of this word I thought, chow as in a meal and tut as in censored where you’re suppose to insert profanities here. So what is there to swear about food? Oh my, trust me, after the <span style="font-style: italic;">chowtut </span>session, you would start swearing too, for being condemned to your chair permanently, or at least for a significant amount of time. </span><br />
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<span style="font-family: Verdana, sans-serif;">But by the definition of the originators, <a href="http://www.integricity.com/" target="blank">Integricity</a> employees, here is the real meaning behind Chowtut:</span><br />
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<blockquote><span style="font-family: Verdana, sans-serif;">CHOWTUT [chow-tut]</span><br />
<span style="font-family: Verdana, sans-serif;">- noun / verb</span><br />
<span style="font-family: Verdana, sans-serif;">An excessive dose, especially of food or alcoholic beverage</span><br />
<span style="font-family: Verdana, sans-serif;">"Wahhh! Last night I chowtut at Changkat!"</span><br />
<span style="font-family: Verdana, sans-serif;">"That fella sleeping la... he chowtut for lunch"</span></blockquote><span style="font-family: Verdana, sans-serif;">In short according to <a href="http://www.fratmustard.com/" target="blank">Frat</a>, it is “The ultimate smorgasbord of orgasmic-tut (real censoring here)-fingerlickin'good-auntieonemoreplate food all in one place... at the same time.”</span><br />
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<span style="font-family: Verdana, sans-serif;">So the <span style="font-style: italic;">very </span>lucky people of the Integricity, would have a quarterly chowtut on good foods from various, and various is by the meaning of nearly all over Klang Valley, in one place – their office. How is that? Early before the traffic of long Friday lunches are out in our lazy Malaysian afternoon, few designated employees don their sunglasses, zip up their jackets and rev up their super bikes (exaggeration alerted), and zoom off to their respective assignments of various eateries, from nearby Uptown to TTDI to Bangsar and all the way to the heart of KL – Tengkat Tong Shin and also span out to even Batu Caves, just to pack their said important orders and then brace the starting-to-form-traffic back to the office. </span><br />
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<span style="font-family: Verdana, sans-serif;">After that scene I was stuck. You see, this <span style="font-style: italic;">tham jiak</span> here took for granted that she could reach the food haven in 30 minutes (she forgot it’s a Malaysian Friday!) and so she had to crawl through the traffic, staying cool with promises to self of many good food to come. She was already forming the heart-stopping-artery-clogging spread of food in her mind and boy, when she arrived, she found herself reliving her imaginations, albeit a bit massacred. You see, upon arriving fashionably late of 30 minutes, the wonderful spread has already been butchered to near oblivion, so no acceptable pictures could be captured but fret not (pun intended), her trusted friend Frat shall supply her with drool-worthy pictures, taken by him plus stolen from his friend, <a href="http://nigelais.blogspot.com/" target="blank">Nigel</a>. Without further hesitation, <span style="font-style: italic;">tham jiak</span> threw her belonging away and start digging in, before all there was nothing left! </span><br />
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<span style="font-family: Verdana, sans-serif;">She bit her tongue, “mmm, where to start”</span><br />
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<span style="font-family: Verdana, sans-serif;">Somebody whispered behind her ear “you got to get the <span style="font-style: italic;">char siew,</span> it is <span style="font-style: italic;">reaallllyy</span> good, and it is nearly finished!”. A hand from somewhere, just like an angel, points towards the said precious meats. She zoomed right on it and grabbed a few, nearly all but conscience got the better of her, then she bit into the juicy meat and she was at a sudden revelation – the feast had finally begun!</span><br />
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<span class="Apple-style-span" style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="427" id="BLOGGER_PHOTO_ID_5366545496552021714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lfH6XxNWc3cg_AOTyf85w3m8jjkWAQK6fwVLuSTGjC3cWRviwBXNkfiTeLbGi7hFQ0U57nFItV5xq9r5rCgpEh-VWxM1SkRz5PmmfW4a-z5xCCfhc9kZzJ720knDQYoZjj5D/s640/charsiew.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></span><br />
<span style="font-family: Verdana, sans-serif; font-weight: bold;">747 Kopitiam (SFS)</span><br />
<span style="font-family: Verdana, sans-serif;">Jalan PJU 1/3C,</span><br />
<span style="font-family: Verdana, sans-serif;">Sunway Mas Commercial Centre.</span><br />
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<span style="font-family: Verdana, sans-serif;">Next on her plate was this unassuming looking noodle, but not to be misled by its looks, it was really more-ish kind of tasty! The <span style="font-style: italic;">mee mamak</span> was special in its way, sort of fried with a Chinese flare but in a good way. Then on the other hand there was the undisputable <span style="font-style: italic;">Sang Har Hor Fun</span>, with huge freshwater prawns on top of soupy flat rice noodles, it was as good as it looks, on contrary you can judge this book by its cover! Time to head all the way to Batu Caves for lunch one of these days! Maybe on another long lazy Friday lunch, any takers?</span><br />
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<span class="Apple-style-span" style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="427" id="BLOGGER_PHOTO_ID_5366543606463760002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEniR3Ht9gqpt5rR_pJn17DGUmL7c3iflShVrgIqK_D7Z1M8H1Jt2rbHSKuZu2hm2IKCJS8woRQUSm-7NzJ8huB8VInZ_hhNYQ9_96FbbjtZhdp3nEfAauTlXrYh8rfF0eSyl7/s640/sangharhorfun.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></span><br />
<span style="font-family: Verdana, sans-serif; font-weight: bold;">Pan Heong Restoran </span><br />
<span style="font-family: Verdana, sans-serif;">No 2, Jln Medan Batu Caves 2, </span><br />
<span style="font-family: Verdana, sans-serif;">Batu Caves, Selangor</span><br />
<span style="font-family: Verdana, sans-serif;"> 03-6187 7430</span><br />
<span style="font-family: Verdana, sans-serif;">8 am- 3:30pm</span><br />
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<span style="font-family: Verdana, sans-serif;">While deciding to pour more good stuff onto the plate or not, <span style="font-style: italic;">tham jiak </span>just had to sit down and start devouring first. Then suddenly she saw right in front of her, the golden buttery squid, she just had to poke one and put it into her mouth, and oh my, was it good – crispy then chewy at the same time all creamy and buttery, ah, such bliss. Also from this restaurant that she <a href="http://thamjiak.blogspot.com/2006/06/scouring-my-new-neighbourhood.html">have blogged before</a> was the fried pork <span style="font-style: italic;">yee mee</span> (egg noodles), which tasted sinfully good, just slightly on bitter side though.</span><br />
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<span class="Apple-style-span" style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="362" id="BLOGGER_PHOTO_ID_5366543649908892098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCkNvMXTDMaGUGjC1vmsDBqS7IQZsmp5uSx55sbjx0ZbKG_Q2Q5LNpoC1JWnb0E6XeULeQurryQxDZzHTI4Yod_-B78kFyBZdd4uZYMyFkSeMBRQeMguK-4cNSHSMZgVu0keo/s640/mamakit.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></span><br />
<span style="font-family: Verdana, sans-serif; font-weight: bold;">Mama’s Kitchen,</span><br />
<span style="font-family: Verdana, sans-serif;">48, Jln Datuk Sulaiman,</span><br />
<span style="font-family: Verdana, sans-serif;">TTDI, 60000 KL</span><br />
<span style="font-family: Verdana, sans-serif;">03-7729 3030l</span><br />
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<span style="font-family: Verdana, sans-serif;">Then she saw Jek, who is happily biting on his deep fried chicken, the <span style="font-style: italic;">tham jiak </span>just had to have one too! She had these before, nicely fried with secret (as she cannot name what are they, she just know their good) spices and was glad to have them again in free-flow sort of way. She ate one. Finished everything else, and took another one again. Then she rested, or rather her tummy did, and then she had another one of these. Yes, it was that addictive! </span><br />
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<span class="Apple-style-span" style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5366543599354262210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqdxzK_1BVzmIxBdxeswVVg9DLAUT5BBYYJFPvvGyoaDQ-W4RHQa9ULGUnmtXRrvBBxlvXvBBzNMuIGVIbD6erhIhKHQ8xA6OQenfwW2_L9BIsdv5EMYPdoShAIBCuRQIIT44/s640/vparkchicken.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></span><br />
<span style="font-family: Verdana, sans-serif; font-weight: bold;">Village Park Restaurant </span><br />
<span style="font-family: Verdana, sans-serif;">5, Jalan SS21/37,</span><br />
<span style="font-family: Verdana, sans-serif;">Damansara Utama,</span><br />
<span style="font-family: Verdana, sans-serif;">47400 Petaling Jaya, Selangor.</span><br />
<span style="font-family: Verdana, sans-serif;">03-77107860</span><br />
<span style="font-family: Verdana, sans-serif;">7 am to 8pm daily, </span><br />
<span style="font-family: Verdana, sans-serif;">7 am to 6 pm on Sunday/Public Holiday</span><br />
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<span style="font-family: Verdana, sans-serif;">Then finally, she stood up from the remnants of her food on the plate to go get the rest of the soupy goodness. She found a cute orange bowl, thankfully, and heads on to get her fair share of our very own famous Malaysian dish - <span style="font-style: italic;">bak kut teh</span>. Ah, as <a href="http://fatboyrecipes.blogspot.com/2009/08/chow-tut-at-integricity.html" target="blank">FBB say,</a> can’t go wrong with this one from Teluk Pulai, and also thanks to <a href="http://masak-masak.blogspot.com/" target="blank">boo</a> for going all the way to get it and then even sponsor it! Some say she had just bought a permanent ticket to all future <span style="font-style: italic;">chowtuts </span>at Integricity, I better think of my ticket for the next one, wouldn’t want to miss it!</span><br />
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<span class="Apple-style-span" style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5366543662272719010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwdKQAgIT-SebnIUVGC4eT-BaFgw6xQ17FJAQhgtCIiiKIVVOMMWsc_fqgRpvKLuiRFRqJAUAG_nVuIr8l-xwD0CCJcowi4pTEGoMmXvy7Ub2Lz1LsZXP85pTE0IcyTnlJdVz/s640/bkt.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRBqZo4eeYRr8EPxfo7j5YJkijfXrg2syem2ofDXXBdHPw_Me-J2d5goPh1MDfsI_xFwkd_yQhnhnc8Mh0ey6mNJ3SmdiVMpyZTfJBTWoYeCRQZ61Rk7RV_CCjnCfOqA6uH9a/s1600-h/krispykreme.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5366543653602129474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRBqZo4eeYRr8EPxfo7j5YJkijfXrg2syem2ofDXXBdHPw_Me-J2d5goPh1MDfsI_xFwkd_yQhnhnc8Mh0ey6mNJ3SmdiVMpyZTfJBTWoYeCRQZ61Rk7RV_CCjnCfOqA6uH9a/s640/krispykreme.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="640" /></a><span style="font-family: Verdana, sans-serif;">Last but not least, some sweetness to end a meal (or was it multiple meals in one sitting?), there were doughnuts! Though she would love to have the chocolatey creamy one that Jek ate or <a href="http://fatboyrecipes.blogspot.com/2009/08/chow-tut-at-integricity.html" target="blank">rather lap up</a>, those were so popular she was just left with either the plain or the chocolate glaze, she had to go for chocolate, you know her the chocoholic!<br />
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<span style="font-weight: bold;">Krispy Kreme</span><br />
Midvalley or Berjaya Times Square </span><br />
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<span style="font-family: Verdana, sans-serif;">Oh yes, that is Frat with the doughnuts, she suspected he was guarding the chocolatey creamy ones for his master Jek, ah he forgot about her on this one! Maybe this can be an excuse for<span style="font-style: italic;"> tham jiak</span> to make him give her a ticket for the next <span style="font-style: italic;">chowtut</span>. Now after having a session of her first <span style="font-style: italic;">chowtut</span>, this <span style="font-style: italic;">tham jiak</span> totally understand now the meaning of “An excessive dose, especially of food or alcoholic beverage” and totally up for the next round of <span style="font-style: italic;">chowtut</span>!</span><br />
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<span style="font-family: Verdana, sans-serif;">PS: Pictures are courtesy of <a href="http://fratmustard.com/" target="blank">Frat</a> and <a href="http://nigelais.blogspot.com/" target="blank">Nigel</a></span><br />
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<span style="font-family: Verdana, sans-serif;">PPS: Fellow <span style="font-style: italic;">chowtutties </span>(term from <a href="http://www.awhiffoflemongrass.com/" target="blank">lemongrass</a>) blogs on this:</span><br />
<a href="http://fatboyrecipes.blogspot.com/2009/08/chow-tut-at-integricity.html" target="blank"><span style="font-family: Verdana, sans-serif;">FatBoyBakes</span></a><br />
<a href="http://masak-masak.blogspot.com/2009/08/3-cs-chowtut-char-siu-747-sunway.html" target="blank"><span style="font-family: Verdana, sans-serif;">Boo-licious</span></a><br />
<a href="http://www.mrcheong.com/?p=570" target="blank"><span style="font-family: Verdana, sans-serif;">Mr. Cheong</span></a><br />
<a href="http://nigelais.blogspot.com/2009/07/chowtuting-on-friday.html" target="blank"><span style="font-family: Verdana, sans-serif;">Nigel</span></a><br />
<a href="http://www.fratmustard.com/?p=237" target="blank"><span style="font-family: Verdana, sans-serif;">Frat Mustard</span></a></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com10tag:blogger.com,1999:blog-18317035.post-12537269395336860192009-07-15T21:14:00.002+08:002011-01-12T15:02:49.091+08:00True Blues and Some New Twists<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mDIiYAwWDWhyHOozrSAGFQgAuoPsFB2xHZIxiCaIspkU9qTIsZmqSA-EuhPtW0L0duwMr-GbSLFZBu1ggoMQq2Z00kf5-AdNWlS5Biqu0m_iRGJ8Zlf6NatUiuhI8sm5tzUO/s1600-h/typipataufu.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5358730159216444098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mDIiYAwWDWhyHOozrSAGFQgAuoPsFB2xHZIxiCaIspkU9qTIsZmqSA-EuhPtW0L0duwMr-GbSLFZBu1ggoMQq2Z00kf5-AdNWlS5Biqu0m_iRGJ8Zlf6NatUiuhI8sm5tzUO/s640/typipataufu.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="480" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Once again <a href="http://www.fratmustard.com/">Frat</a> from <a href="http://eat.theqguides.com/index.php">theQguides.com</a> had invited me and a partner of my choice this time, to a<a href="http://thamjiak.blogspot.com/2009/06/refresh-your-soul.html">nother food tasting</a>, which is at the no-stranger to many PJ folks – Hilton PJ. Gosh, I have just told a friend today, I am one lucky <span style="font-style: italic;">tham jiak</span> girl, when she asked me to tea today and brought me fresh <a href="http://en.wikipedia.org/wiki/Sweetheart_cake"><span style="font-style: italic;">lou por peng</span></a> all the way from Hong Kong to share, ah the wonders of being <span style="font-style: italic;">tham jiak</span> and honest about it, and having a blog to shout about it helps too, which then brought me to this superbly delicious food tasting. Does this anyway connects?<br />
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<span style="font-style: italic;">Anyway</span>, rushing all the way from work in the concrete jungle, I, once again famously arrived a tad late, where everyone are already seated with their partners, with Jek standing out front about to start his speech. Shyly, I sat down with my partner, Q, and then we were introduced to <a href="http://www.zestpj.com/">ZestPJ.com</a>, which is a blog for the restaurants and bars for the Hilton PJ – <a href="http://www.zestpj.com/category/paya-serai/">Paya Serai</a>, <a href="http://www.zestpj.com/category/toh-yuen/">Toh Yuen</a>, <a href="http://www.zestpj.com/category/genji/">Genji</a>, <a href="http://www.zestpj.com/category/caffecino/">Caffe Cino</a> and <a href="http://www.zestpj.com/category/uncle-chillis/">Uncle Chilli’s</a>. I absolutely enjoy the site, I found myself browsing the various posts with delight and could not help eyeing the promotions page like a hawk, while planning out how to maximise it with my upcoming plans! So what are you waiting for? Head over to Zest.PJ.com to further learn more of what it is and interact with other epicureans in Malaysia!<br />
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After that we all had a round of drawing lots to see where each of us would head out to fill our tummies! I was the end of the round and the final lot was Toh Yuen! At first my heart skipped a beat, I was actually hoping for Genji, as probably I was in hankering for Japanese at that time, but oh boy, shall I now dare to say I totally am glad I drew Toh Yuen after the dining experience! You may further read on to see what the hype is all about, this time I have both Q’s and my inflated tummy to testify! Before heading out to our respective restaurants, we bloggers also have a chance to get acquainted with theQguides.com, which I have actually booked through it few times before, where we booked then and there for our respective dining restaurants for two on the all new theQguides.com. Do check out the new awesome beta site and what new stuffs it had to offer now.<br />
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So now back to the food! Q and I headed excitedly towards Toh Yuen, where we were then escorted into an <span style="font-style: italic;">exotic</span> location, well sort of, since we were lead to the far end corner of the restaurant, way across from the other food blogger, vkeong who took the other corner. We felt like we are in some secret mission, but technically it is actually due to fact that these places have the best lighting, though mine do still need bit more lighting and more space. We need to take good pictures for our readers no? Once seated, we ordered our tea first, before perusing on the extensive menu, and when I say extensive, I meant seriously elaborated choices of Cantonese fare (with some other clans thrown in). Have I <a href="http://thamjiak.blogspot.com/2005/12/tribute-to-ah-ma.html">mentioned before </a>I love Cantonese food? Though a Hokkien, I totally adore Cantonese way of cooking simply, retaining the food natural flavours while complementing each other perfectly. Ah, don’t get me started on it or it will be way too long post, you can actually read more about it in my <a href="http://thamjiak.blogspot.com/2005/12/tribute-to-ah-ma.html">tribute to Ah Ma</a>, my true validation to the best of Cantonese fare, which now Toh Yuen comes in a close second! While I was looking at the menu panicking as I seem to want everything from it, Toh Yuen’s Executive Sous Chef, Frederick Kho, came to introduce himself, and then kindly help nudge us to decide on what to order. Then we are all set! I was so giddy with excitement.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgVLMWxR3KlePplAOx-SnhL65KdyzUXMzIER6jH4tXJLyhn2hSvvUFjikLihAPvZj8guXNRhgBwcfv9bJ1l_7ro_iZElLVpsqfO0a3UdOHh3g126fPr-0L6mhflT7pxuBWpsN/s1600-h/tytea.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5358731304544729842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgVLMWxR3KlePplAOx-SnhL65KdyzUXMzIER6jH4tXJLyhn2hSvvUFjikLihAPvZj8guXNRhgBwcfv9bJ1l_7ro_iZElLVpsqfO0a3UdOHh3g126fPr-0L6mhflT7pxuBWpsN/s640/tytea.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="480" /></a><br />
While we were still fidgeting over the menu, tea had been served to us and I must say they taste as good as they look. It is light on palate but strong in the smell and flavours department. First up was our Norwegian Salmon Roll, which is kind of a twist to the usual Cantonese cooking. The salmon was still all soft and juicy, not to mention oh so fresh, while the external crispy deep-fried wrap gave completes the whole texture of this dish. In sum, it is appealing to the palate, definitely a good starter to fire up all the <span style="font-style: italic;">tham jiak</span>-ness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsraYslPQJxrcBt_Yljjk7Qo297ddsiYLD7rjAtBLdFX2ajRFoJ3o3AneNuqywnR5kl_CWHU5HzStEeZjfMuqGpojO-OfR_NJQSni67e-mv5x7QfVrQLtahkYTZ9icWduG4x-/s1600-h/tysalmonroll.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5358730169120368674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsraYslPQJxrcBt_Yljjk7Qo297ddsiYLD7rjAtBLdFX2ajRFoJ3o3AneNuqywnR5kl_CWHU5HzStEeZjfMuqGpojO-OfR_NJQSni67e-mv5x7QfVrQLtahkYTZ9icWduG4x-/s640/tysalmonroll.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="480" /></a><br />
Then next up was the Shark Fin’s Dumpling in Superior soup, personally recommended by Chef Kho, which now I personally recommend to you! The soup is slightly sweet with all the goodness of Cantonese secret to soup making. The dumpling was a unique touch to the otherwise normal soup, though I don’t mind as Cantonese soup has always been really flavourful regardless, though there was a hint of fishiness, I do enjoy this creation of Toh Yuen’s.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKshb5fepqAj9b9zQxRUWkTxs7HUjwdLJSVQnMhIcbYq2PTNdFay2R4H6f6JkeCosNArkBaqnUYQkFjHaOiLqb1DBC0Lv8q7YONJlRSYl7kan7-Ot1MyXwIHmF7YCyR85lHEQ8/s1600-h/tysharkfindumplingsoup.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5358731298258287842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKshb5fepqAj9b9zQxRUWkTxs7HUjwdLJSVQnMhIcbYq2PTNdFay2R4H6f6JkeCosNArkBaqnUYQkFjHaOiLqb1DBC0Lv8q7YONJlRSYl7kan7-Ot1MyXwIHmF7YCyR85lHEQ8/s640/tysharkfindumplingsoup.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="480" /></a><br />
We have another true blue Cantonese fare, which is simply Sautéed Fresh Scallops with Fresh Lily Bulbs. This dish is the testimonial to the art of simple cooking of Cantonese where they retain the natural goodness of the scallops. But this dish had an extra twist to the otherwise probably plainer Cantonese style, which is the asparagus that were cooked with some spiciness. Overall, I love the fresh scallops while the asparagus were just alright.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AssCTd4iyWImpEbLZ4_8AH912LIt5zLGnUmtHWN-lhunW4JAkzl-OmKtmJNtfYPGLrSFLPd5L8cVBWMsd3NaD2fOwE4wDM8DB-ATF6n_SCRFTaohZPRXajrDqXNXgake57dU/s1600-h/tyscallopslilybulbs.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5358731292893046162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AssCTd4iyWImpEbLZ4_8AH912LIt5zLGnUmtHWN-lhunW4JAkzl-OmKtmJNtfYPGLrSFLPd5L8cVBWMsd3NaD2fOwE4wDM8DB-ATF6n_SCRFTaohZPRXajrDqXNXgake57dU/s640/tyscallopslilybulbs.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="480" /></a><br />
Chef Kho also recommended another dish for us, which he said is a special creation of the restaurant, the Pan Fried Lamb Chop in Mongolian style. Though bit reluctant at first, as my heart is with the Cantonese fare, I gave in and ordered this for new tastes, and I did regret it at all. Definitely something unique, and sort of fusion in some ways, I found the lamb cooked just oh-so-right and the sauce, I must say the sauce is the secret and it was. When Chef Kho came in between our meals, I asked him what went into the sauce and for a moment, something flickered in his eyes, nothing evil alright, but yes, he did then say “it is a secret recipe!” and then he laughed, and then we laughed (no we all are not drunk!) and then he proceed to explain briefly that it is a mayo-based sauce, much to my surprise as I would never have guessed that. Hats off to the chef for this Mongolian inspired creation!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxOGBXMh2BaKPC2iuGz69jKfMaWEh7aPP6N8PLCddsN8XifhO-JrXzJjXjWAidjG6Gd3DnasXgJyCmmyML2Mm2j80k7b6wPsOwrMiwZfJ3axStMDNOa_onLevOjNnbN1uAKXE/s1600-h/tymongolianlamb.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5358730151960341698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxOGBXMh2BaKPC2iuGz69jKfMaWEh7aPP6N8PLCddsN8XifhO-JrXzJjXjWAidjG6Gd3DnasXgJyCmmyML2Mm2j80k7b6wPsOwrMiwZfJ3axStMDNOa_onLevOjNnbN1uAKXE/s640/tymongolianlamb.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="480" /></a><br />
Next dish was actually chosen by Q, she loves tofu and so the Pi Pa Braised Beancurd with Vegetable beckons to her and she must order it and I was glad she did. This tofu dish is certainly unique and I would say a lot of hard work had been put in to make this dish. First look it was sort of like just deep fried tofu but after a bite, you found it was not as simple as such. The tofu inside was all loose and soft, and how can that be? Well they were finely chopped in uniform sizes, put together with some special technique, and then only deep fried, and I must mention the slightly crunchy skin is also full of flavours of spices and herbs. A must try!<br />
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And now, come to the star dish of the day, the Peking Duck! I have to say, it is the best Peking duck I had before (I might not have tried enough out there but enough to proclaim as such)! Earlier, the nice people of ZestPJ.com, told us that we must try the Peking Duck, and that message had been ingrained in me, a <span style="font-style: italic;">tham jiak</span> instinct I would say. Then later at the restaurant, I was deeply disappointed as the restaurant only offers <span style="font-style: italic;">whole</span> duck and I keep staring at it, imagine me n Q devouring the whole duck! So started the war of my rational mind against my <span style="font-style: italic;">tham jiak</span> feelings, where we ended up not ordering the first round. Later on though, my mind came up with a good idea, the wonders of it when you really want something, that is to share with vkeong, and being such a nice guy, he accepted the invitation! Thanks vkeong! So with that, Q and I get to enjoy this wonderful dish. As Chef Kho said, earlier the master was here to make this delicacy in Malaysia, and then they had learned the art from him, where now we are tasting the results! All I can say is that the duck skin was really crispy and flavourful, wrapped snugly in soft Chinese pancake and then drizzle over with the special sauce, I have to use special as it is the important element of this dish and it was just like how the traditional sauce should be but yet still very distinct from the usual ones out there. The wrapped duck skin-pancake is really good, and it is best to also add in more mouthfuls of the remaining sinful crispy duck skin. Ah, bliss! To say this is a recommended dish from me is an understatement! After that the duck meat was sliced and then stir fried with noodles for us, which was quite good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49q3_69Y3wvD_T-JqNQ9WMq5J3Pqp9621TcHCQZHO7iJqwwHSAb1HcI3KspbRe5kM4WkGw_e8h6JZzoXVvtvuFhIP75pJVkadZw3wyVCjXqw2Tj5PbJjQmzZhSoL1_i2w4Ojq/s1600-h/typekingduck.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5358730157538530402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49q3_69Y3wvD_T-JqNQ9WMq5J3Pqp9621TcHCQZHO7iJqwwHSAb1HcI3KspbRe5kM4WkGw_e8h6JZzoXVvtvuFhIP75pJVkadZw3wyVCjXqw2Tj5PbJjQmzZhSoL1_i2w4Ojq/s640/typekingduck.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="480" /></a><br />
Now it is time to end this elaborate Chinese course meal, you all must be wondering how in the world can two girls be finishing all that? Oh yes we did, and we can because the food were great! Chef Kho came at the end of our meal and was pleasantly surprise to see us polishing off the dishes. We have to blush with apparent shyness, but deep down, we were secretly really proud about it and were indeed glad to be able to enjoy such a good meal. Not to fret as our aching tummy can be easily cured by ordering dessert! Oh yes, we manage still fit in another dessert, where we share the Chilled Fresh Fruit with Sago and Mango, which was just the cure right light ending to this heavy meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXvHJ6yCjcwUKv0eWASXhLkLWVoMajrYpHwTI0cc-Ajl22xgr0cg2xUjLg6A-Qr5cQEsViaPxNrS5z5OnkosacJXExlZ9Rh-tAx98-jT8-oA_CEG7IopCMaL6e8IuXJ633Zz1/s1600-h/tychilledsagomango.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5358730149702055122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXvHJ6yCjcwUKv0eWASXhLkLWVoMajrYpHwTI0cc-Ajl22xgr0cg2xUjLg6A-Qr5cQEsViaPxNrS5z5OnkosacJXExlZ9Rh-tAx98-jT8-oA_CEG7IopCMaL6e8IuXJ633Zz1/s640/tychilledsagomango.JPG" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="480" /></a><br />
Q and I indeed had a really wonderful dining experience here, the service was exceptionally good, tea refilled all the time, food allowed for me to take pictures first before serving, but of course you would say that because I am in a food review, but this just goes to show how tentative they would be on customers’ specific needs. The interior gave one the feeling of dining in a high class ancient palace with some modern touch. So do give Toh Yuen a try, if you are ever out to look for true goodness of Cantonese fare, which Toh Yuen did not fail my expectation of it, while also wants to try some twist of new creations, which I would say they are creative in this as well. So do not just listen to me <a href="http://thamjiak.blogspot.com/2005/12/tribute-to-ah-ma.html">rave about</a> Cantonese cooking, go try it out and let me know what you think, or rather taste!<br />
<a href="http://www.zestpj.com/category/toh-yuen/"><br />
<span style="font-weight: bold;">Toh Yuen, Hilton PJ</span></a><br />
No. 2, Jalan Barat<br />
Petaling Jaya<br />
Selangor<br />
03-79559122<br />
Daily noon-2pm, 7.00pm-10.30pm<br />
Sunday <a href="http://www.zestpj.com/toh-yuen/more-than-just-a-sunday-dim-sum-brunch/#more-806">Dim Sum brunch </a>11am-3pm<br />
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Review of Toh Yuen by my Peking-Duck-sharing-partners - <a href="http://www.vkeong.com/2009/food-drink/toh-yuen-chinese-restaurant-dining-experience-hilton-pj/">vkeong </a>here.<br />
Reviews of other restaurants in Hilton PJ by fellow <span style="font-style: italic;">tham jiak</span> mates here:<br />
<a href="http://perutbesi.blogspot.com/2009/06/bloggers-review-hilton-hotel-pj.html">The Ruthless Eaters - Genji</a><br />
<a href="http://bangsar-babe.blogspot.com/2009/06/paya-serai-hilton-petaling-jaya.html">Pillow Talk with Bangsar-Babe - Paya Serai</a><br />
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P/S: After that we all met up at Uncle Chillis downstairs, all the good stuff can be read over at dear <a href="http://www.fratmustard.com/?p=151">Frat Mustard</a>, as there is where he partied out while waiting for us to join him!</span></div>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com3tag:blogger.com,1999:blog-18317035.post-4226127952254335222009-07-02T09:47:00.000+08:002009-07-02T12:13:38.867+08:00We Ate for Charity!<span style="font-size:85%;">When is the time you get to be <em>tham jiak</em> and eat indulge all you want but for a good cause? When is the time you get to eat durian to your heart’s or rather tummy’s content and still feel justified? When is the time you can <em>tham jiak</em> for charity? When is the time you can eat durians by truckloads in just RM10 and have a t-shirt to flaunt it later with just RM20 and above? </span><a href="http://cwsmalaysia.com/" target="blank"><span style="font-size:85%;">This is when</span></a><span style="font-size:85%;">:<br /><br /><br /><br /></span><span style="font-size:85%;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxlsGgRP304OT2DUenBnZrbjJkseVLHEuWDMzQyKCXFJKqnCFIe17OOaQk9UTxMylKbcXoXjsncOpraPQKFdx67uPP8-RPe-iOJuIzYGgShUHXJROIgv2xu_FfERGMzX1hMoI/s1600-h/duriancharity2.jpg"><span style="font-size:85%;"><img id="BLOGGER_PHOTO_ID_5353675141834127986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 281px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxlsGgRP304OT2DUenBnZrbjJkseVLHEuWDMzQyKCXFJKqnCFIe17OOaQk9UTxMylKbcXoXjsncOpraPQKFdx67uPP8-RPe-iOJuIzYGgShUHXJROIgv2xu_FfERGMzX1hMoI/s320/duriancharity2.jpg" border="0" /></span></a>rokhhttp://www.blogger.com/profile/10032837057892493743noreply@blogger.com0