JENCOOKS

COCOTTE - COMMUNAL - RESTAURANT - BAR

2011-10-11T01:25:00.011+08:00

There was a LUST for French food and I did WANDER along the streets of Little India through Madras Street, Dunlop Street before I found the cocoon of a place called WANDERLUST Hotel, the brainwave boutique hotel of lawyer-turned-hotelier and restauranteur Loh Lik Peng. At the ground floor of the hotel is a French Restaurant called COCOTTE and it has received rave reviews from food critics.

An unlikely place for French food in Little India, COCOTTE has blended in so well with the laissez-faire mood here. Frankly speaking, as I was looking for the restaurant, I noticed another couple, the lady in high heels seemingly frustrated looking for the French looking restaurant in an unlikely place as the old buildings there all looked the same, nothing French about it either. How well hidden it is !! but never judge the book by the cover but look for the hidden gem and YES! I found it.

You would have excused yourself for stepping into a wrong place at the sight of two old fashioned barber chair that sits at the entrance of the hotel but that's how laid back the place is. It's uber chic and funky at the entrance actually. You could just leave behind whatever feelings you have and you can enter the world of French communal dining where you commune with the rest through the great food served here.

Cocotte's Head Chef is non other than ANTHONY YEOH, formerly a partner with Mervyn Lee of the FUNKY CHEF team who have brilliantly provided the services of private chefs for hire. The charming rotund chef who has sheepishly revealed his age to be 29 has an illustrious achievement to dish out heartwarming simple hearty French cuisine at Cocotte where the menu is meant for sharing and even if you are dining alone, you will feel the communal atmosphere here through the meal that comes with La Cressuet colourful enamel cast iron casseroles. Such a homely feel clouds over you as you dine.

I opted for the 3-course set lunch at SGD29.00++ per person.

I preferred soup for appetizers over a list which included
Chicken Liver Mousse
Rosette french cured sausage
Pear Bleu D Avarone Salad or
Fried Tripe

On hindsight I could have tried the Fried Tripe which is slow cooked till tender but my initial la resistance to something new is to start with something I am familiar with. I had creamy mushroom soup of the day instead with French Buns and French Butter (note it is French Butter !!!! how authentic) served in a basket with picnic chequered muslin cloth. This is more than enough to fill me for lunch.

I was divided over the choice of main course and at the same time distracted by two Japanese ladies who has wandered from Japan and discovered this nook at this hour.

I opted haute cuisine of BOEUF BOUGUINON (also called Beef Burgundy), a well known French receipe which is Grass Fed Beef Braised in Red Wine and served with Sauteed Mushrooms, Pearl Onions and Roasted Baby Potatoes. Gosh! it's really communal dining as I find that I could not wipe the dish clean off my plate because it just too much for me.

And my dessert should have country flavour as it is a Traditional Cake from the Basque Region. The Basque Cake should be a better choice over ubiquitous Ice Creams and Sorbets, Passion Tarts, Chocolate Mousse or Creme Brulee. It's a nice dessert to round up the meal but it's not your usual refined cake from the pattiserie but a more homemade texture and flavour.

Finally, I had my cuppa coffee but you may top up $10 for a glass of house wine to pair with the meal.

Since I love Brussel Sprouts Amandine (garnished with almonds), I could not stop at the set meal as I chanced upon this simple dish on the menu and it was calling for my attention though I knew I will be definitely filled to the brim already with the set meal. Nice crunchy vegetable garnished with slices of browned almonds and I love every bite of it.

Overall, a more than satisfatory meal. Reasonably priced and I love the rustic cozy feel of the restaurant which includes a bar to extend your dining experience after the wonderful French meal. You couldnt ask for more, invariably keeps you coming back!

COCOTTE

2 Dickson Road, Singapore, Singapore 209494

Open Mon-Thu noon-2.30pm, 6.30-10.30pm

Fri & Sat noon-2.30pm,6.30-11pm & Sun closed

About Located on the ground level of Wanderlust, COCOTTE serves up unpretentious, rustic French cuisine and encourages social interaction and communal dining.And then getting totally hammered at the hotel bar after.

Price Range $$$ (30-50)

Culinary team Head Chef Anthony Yeoh & Sous Chef Alysia Chan

Email info@restaurantcocotte.com

Phone +65 6298 1188

Website http://www.restaurantcocotte.com

JB EATS - KIN WAH KEDAI MAKAN

2011-09-05T00:57:00.010+08:00

This is one of the rare finds I chanced upon in the town of Johor Bahru along the tranquil and old charm street of Tan Siok Nee. Here you will find crowd at a 30years old corner coffee shop at 8 Jalan Trus and in the opposite direction, a half century old bakery shop with a big brick oven smack in the centre of the shop at 13 Jalan Tan Siok Nee.

The locals of the older generation loved to come here for their daily fix and coffee talks of daily grind of life and tete-a-tete in an old coffee shop situated at the corner of Jalan Trus and Jalan Tan Siok Nee, which is just a road just after OCBC Bank in town. The draw is the constantly good coffee prepared by the son, a second generation owner who has now taken over the business. Many would have been here for the past 30years.

Daughter-in-law remained resigned to the fact that the two children who are now professionals working across the causeway in Singapore will not take up the next baton. She cited the hard gruelling hours and tiresome feet standing whole day from morning till past 6.30pm as the coffee shop is packed daily. Many customers continue to ask if her husband is brewing the coffee for the day. Same coffee powder but under different hands and skills and you may end up with a different cup of coffee. The owners have attempted to impart by hiring others but they do not seem to produce the same results and quality demanded of the familiar customers who has been drinking the fragrant coffee for ages here.

The kaya and butter bun, a little charred goes well with the coffee. It's again the simple things that keep your day happy. Life was simpler though harder then and just a cup of coffee and a toasted bread or bun are simple pleasures to enjoy when many may ill afford even then. Most would want to mesmerize the same way but the constant has to be the brewed coffee to be as aromatic as before.

The other secret I was told by the owner of Hiap Joo Bakery opposite the coffeeshop who incidentally do not supply the bread to this coffeeshop due to the different expectation of the coffee shop for a different kind of bread for their kaya butter toast was the "signature" softboil eggs of bright orange hue that was perfectly done. It's something special he said, you must try for yourself. You are served kampung chicken eggs from chicken that are not fed with 'hormones' to make it grow faster for the slaughter, not necessarily free range chicken eggs as the coffeeshop auntie told me. What you get is a better quality egg.

Tables were spilled out onto the sidewalks which was lined with frangipani trees adorned with artificial red flowers and chinese lanterns and the atmosphere makes it a very pleasant place for a sip of the good old brewed coffee.

Besides Coffee, Tea, Eggs and Bread the coffee shop has leased out a Malay food corner which sells very popular mee rebus and nasi lemak which we enjoyed very much as well. The simple & tasty meal easily satisfy our tastebud and it was yes! it was smackingly good.

KIN WAH KEDAI KOPI

8 Jalan Trus

corner of Jalan Tan Hiok Nee

Johor Bahru

JB EATS - HIAP JOO BAKERY

Opposite the Coffee Shop, you will an an age old brick oven inside a dim looking bakery that still uses wood to fuel the fire. It produces fresh buns and super soft and light banana cakes at RM8 a packet every day (can last upto 3days) and the locals come here to lug a few packets back home. The bakery is now manned by Mr Chia who does the later shift whilst his younger sons rises early to start the fire.

In fact, such brick oven is a rarity and modern equipments like electric oven which at the turn of a knob gives you the exact temperature. Here, you will find stacks of wood required to fuel the oven and controlling the temperature and heat requires skills. In fact the younger sons have taken this tasks in their stride and have better ideas to transform the bakery shop into a pizzeria one lunch. Once when I dropped by, they had home-made pizzas to my amazement. The younger generation always have bright ideas but besides this, everything around the shop remained steeped in history.

HIAP JOO BAKERY

13 Jalan Tan Siok Ngee
Johor Bahru

51 SOYA BEAN

2011-08-14T14:10:00.003+08:00

What's in the name of SOYA BEAN stall than a simple 51 SOYA BEAN which connotes soya drinks and soya bean curd at the already popular Blk 51 OLD AIRORT ROAD HAWKER CENTRE. But this name is raging in popularity for a few month since March 2011 where long queues snaked at the two separate stalls under this name here. Often time you will be left in a quandry if you have travelled all the way here to find that the stall is temporarily closed or the sign says next rest at 12pm and you have to wait or worst when everything in the fridge is sold out when you reached your turn in the queue and the shelf is empty.

Such is the craze buzzing at Blk 51 Old Airport Road Hawker Centre. Not that 51 Soya Bean started this chilled and freshly made on site soya product but QQ Soya Bean and LAU PAN and a few others have made their presence there long before. The key word is the smooth silky soya bean curd dessert like no others.

It was not long ago only that Mr Chang Li Wong of 51 Soya Bean got into this business. He is actually the proprietor for curry puff next stall to LAU PAN soya bean and the success and popularity that the next door neighbour is enjoying must have rubbed into him. He started to experiment himself and within 4 months not only did he open three stalls but his business is a roaring success. I have not tried LAU PAN or QQ but the queues can be traced to his stalls. With the success he seemed to be up in the air as he did not take up my offer to take a picture of him but readily offer this to the media who came with big cameras.

The stall is open by about 10am but the cooling of the soya bean curd after it has been prepared sets the timing. Like jelly the liquid must first solidify into jelly before you can eat it. The preparation is done on site and each day the stall helpers must cook 3 -4 batches to meet the demand. Sales far exceed supply of the ready chilled soya milk drink and soya bean curd which runs into 1000+ cups/packs per day.

Soya Bean Drinks at $1.00 per cup
Soya Bean Curd at $1.00 to $1.50 for Big
Soya Bean Curd (Almond) at $1.50 to $2.50 for Big

They used to have durian and strawberry bean curd for variety but they were unable to cope with the surge in demand and have temporarily been stopped.

We have been taking soya milk drinks and soya bean curd both made from soya beans for years and one may not understand what the craze is about. They only sell chilled soya milk drink and soya bean curd ready prepared for take and carry. There was no sight of the traditional wooden barrel or steel container where the old method of tau hway (dialect for soya bean curd) are kept; but here everything comes from the two glass door fridge and it's cold, no hot products.

The chilled soya milk drink has a nice fragrance and it leaves an aftertaste of slight burned beans but I thought it was a faint gula melaka taste (some say creamer). It has a very fresh and original taste without any tinge of heavy and dense beany taste but a very light and smooth drink to have. Quite different from other soya milk drink which you might have tried.

The chilled original soya bean curd included almond soya bean curd and I preferred the latter if you like and have no distaste of almond smell. Sweetish and the strong almond presence with the smooth like silk beancurd is to die for. The long queue is worth waiting for, no doubt about it. You wont regret and for all you know is you will regret if you dont buy because each customer usually ends up buying 3-5 plastic packs and they have the long plastic bags to hold 5 packs each. I end up buy $16 worth of drinks and bean curd unusual for the common drink/dessert in the street. Also no preservative has been added, they can keep up to 3days.

How do they achieve the light jelly-like bean curd that is smooth like silk? No gysum or better known as "plaster of paris" was added to curd the extract of milk from the soya bean but the boss is not telling the secret either.

If you do drop by 51 Old Airport Road Hawker Centre, this is a must have and must buy. Dont miss out have a unique taste of the dessert that is created and spawned from the Hawker Centre stalls here.

51 SOYA BEAN
Blk 51 Old Airport Road
#01-72 / #01-125
Singapore 390051

Golden Mile Food Centre
#B1-04 Beach Road

SAVEUR ~ FRENCH DINING

2011-07-17T16:58:00.007+08:00

If you ever wanted to dine along a side walk cafe and enjoy French food without burning a whole in your pocket,
Saveur [sah vere] at East Coast Road is ready to impress you with their servings. Okay it's not the charms of side walk cafes of Paris but an old coffee shop with walkways uniquely name Ali Baba Eating House at the corner of East Coast Road and Joo Chiat Road. Saveur in french means flavour and the two chief chefs have aptly named their foodstall to bring you the flavours of French cooking that comes with finesse touch to the sous vide preparation method of each course that you order and even the crockery used says it all about fine dining.

It's heartwarming to be able to savour French cuisine without the pompous fine dining experience and yet the food taste so good despite the odd surroundings of a coffeeshop that boast the original and popular "tau kwa pau" and a Filipino stall as a neighbour as well. You wont get clean creaseless white tablecloths and fine table settings or waiters in waiting to dine in comfort but the servings more than make up for these. At a fraction of the price for dining at a French restaurant, you will get more than you bargain for and without compromising on the quality and taste of French gourmet experience.

Joshua on the right and Dylan in the centre with the new recruit on the left.

Two friends and classmates trained at Shatec Joshua Khoo, 27 and Dylan Ong, 24 both christians from the same church have visions to offer French cuisine that makes it affordable for everyone to savour. The inspiration to set up stall came after having worked in Tetsuya's Sydney for a week, an experience that pushed Joshua to further up his ante to prove himself a mark in the culinary circle and he is now taking big strides in his path, followed by further experiences in Guy Savoy and Fifty Three and they are not stopping here. They have dreamt of bigger expansion plans to fulfill but for now it is hard toil at the hot cramped kitchen.

The stall has gained popularity and business has picked up despite starting only 3 months ago. The only contentious issue with diners is the waiting time which they are trying to improve not because they cannot speedup the servings but it's about French cooking and each course has to be handled with a keen eye on details on the finer steps, preparation and touches that warrant attention and time. Currently they have roped in a younger chef, introduced by the coffeeshop uncle and all I could recall when told of this was Jamie Oliver's community project.

Most of the dishes are under SGD10.00 including Foie Gras and Joshua uses his method of optimised slicing to achieve this serving at such an affordable price. The menu mostly read of fine dining starters and mains. The Angelhair pasta being a surefire winner is at an astounding SGD3.00 only to go with your Main course. The pasta noodle presentation accentuates the dish and the versatile chefs have added fine Japanese seaweed that makes it look like black pepper but without the peppery taste.

You can order Foie Gras 30g at only SGD7.50 that sits on a bowl of peas; the Duck Leg Confit was delightfully tasty with meat that tenderly falls off when you bite. It is served with a very refined mashed potato and the price is a steal at SGD8.90.

The Pan Fried Cod SGD12.90 as simple as it sounds is a beautifully crafted dish that comes with cous cous. The fish is seared brown on one side and it is delectably tasty.

Saveur
Foodstall No. 3 Ali Baba Eating House
125 East Coast Road
Singapore 428810
Tel: 91250124

www.saveur.sg

Lunch Opening Hours
Monday ~ Saturday 11.00am till 2pm
(except Sunday closed for lunch)

Dinner Opening Hours
Monday ~ Saturday 6.00pm till 9.30pm
(except Wednesday closed for dinner)

BABA KING NONYA DELI

2011-06-21T22:53:00.005+08:00

I have missed Baba King Peranakan fares since our church moved out of Singapore Expo beginning of this year. We used to lunch at Baba King right after church and my favourite is the Chicken Buah Keluak whilst Jencooker's favourite is XO Bubur Hitam. Philip always comes by to chat with his diners and we get to hear stories from him. We can easily banter with him while we tucked in our food and he will reveal secrets of his Peranakan food to you.

Once he dished out a concentrated Buah Keluak paste, offering a small portion just to try what they have for their family and not on the menu. I was enthralled to try it and it was definitely a powerful secret receipe.

Last Sunday we met by chance again at Peranakan Musuem when I was passing by. Again he treats you like a friend and reveals secret that he should not have done so in a corporate world. He is about to ink a big investment deal with a bigwig company and I was certainly happy that this was a bright spot over what I learned from him earlier that he actually closed the Expo Shop outside Hall 3 when both mega churches moved out. The masses were present then and when it was gone so did his business there. But I was to learn that this guy has much on his cards and he was never stopping at what he has achieved. He now went on to expand his restaurant at Changi Business Park and business is good.

There at Peranakan Musuem, he manned a food stall for the weekend occasion and it was my first encounter with rice that comes in turquoise blue and pink colour, so sweet, so colourful and so unlike plain white rice that you had all your life. I love food creativity and wonder if he offers this at his restaurant too but I did not ask. I was too eager to get two servings to bring back home and enjoy.

Basically the blue tinge come from bunga telang a type of flower which gives a natural dye whilst the pink tinge I was told comes from edible rose. The hue of colour lends excitement to the Perankan food.

For a steal, each bowl was just $5.00 and I wished I could have got more on hindsight. I could have this for dinners for days. The serving comes with very nice CHAP CHYE, CHICKEN BUAH KELUAK and a slice of thick CHINCALOK (small schrimps) EGG and with BELACHAN CHILLI and in the comfort of my home, I relished the dish.

Baba King Nonya Deli
1Changi Biz Park Crescent
#01-22 Plaza 8 CBP
Singapore 486025
Tel : 67813128
http://www.babaking.com.sg/

HAKKA BEEF BALLS

2011-05-22T21:47:00.010+08:00

I have not been active with food blogging for about 7 months, so sorry foodie folks if you are missing some updates of my food journey which needless to say still continued during the period that lapsed but I was quite busy. However, a friend who hailed from Melbourne and whom I just met in Singapore two days ago asked me about my dormant status on the foodblog, I thought I should commence again to keep all of you updated. Here we go....

Sometimes you may find yourself with no plans or ideas on where to head for breakfast and yet it is not that we are without much choice but too spoilt for choices. You may just want to let you nose lead you and chance upon something old yet new to you!!!

That was me when I chanced upon GAR LOK Eating House at the end of Syed Alwi Road which is behind Jalan Besar Hawker Centre. I once heard that they have the flat chowta beehoon somewhere in this vicinity but I could not find it. I did come across the famous Sungei Road Laksa which has very thin lemak gravy and you slurp your laksa with a spoon.

Just a few steps away, I saw the buzz at an old corner coffee shop. There was no long queue but one could sense that something is good here as the servers seemed to be in brisk motion taking orders or serving. The newspaper article on the stall frontage tells you its a crowd puller and it is worth taking a seat and ask for your order.

Beef House serves Hakka Beef Balls, bigger than usual sized one in plain soup and I have been a fan of such fare. I have not seen this in any part of Singapore or at least I have not come across this in my food journey and it's a unique find here.

I ordered the $3 bowl of Hakka Beef Ball Bee Hoon Soup which comes with 5 big beef balls. The soup was cheng (clear), mild without the usual full-bodied beef flavour but I think it is nicer this way to compliment the beef balls. The Hakka Beef Balls are bouncy, firm, rough in texture because it is handmade and you will certainly enjoy chomping it accompanied by the chilli. You may mistaken the beef balls for beef tendon balls, but perhaps they did add the tendons after all to it to achieve this texture. and ti was certainly a hearty meal.

More than this, the stall owner offers more choices and you can order their delectable Yong Tau Foo and thin mee kia noodles and they have real stuff Soon Kueh with fillings that comes with bamboo shoot as the name 'soon' suggests. Somehow the soon kueh was a too chewy on the skin today.

It is good to know that traditional receipes such as the Hakka Beef Balls have been preserved because of the stall owner who has painstakingly prepared for us.

The Beef House

217 Syed Alwi Road (junction of Syed Alwi and Townshend Road)

Singapore 207776

Tel: 9821 5463

Opening Hours: 8am to 6pm, closed on Fridays

Other Outlets

97 Joo Chiat Road, closed on Mondays

218 Killiney Road, opens daily

The Terminal Hunt - FUN FOOT AND FOOD RACE !

2010-10-22T19:49:00.005+08:00

Last Saturday, DWong had organised an The event called Terminal Hunt, an exciting, thrilling, tiring yet friendly and enjoyable game, over at Singapore Airport Terminal 1 2 and 3.

Our team comprised of 11 participants and it was interesting that at the end of of event, we got to know each other pretty well as in names, profession, where our dream holiday destination should be etc as this was part of the questionnaire which we must answer and our team scored a perfect 10/10.

The game started at T1 Burger King where we gathered and the clue was to start with BK Onion Rings and we will have to declare that we were there, bought it, ate it and finished with photos taken as evidence. This is the first leg of the event.

1ST HUNT

T1 BURGER KING ONION RINGS - mmmmm yummy as we just begun and finished within seconds.

Next we have to find food that starts with G as the last alphabet of BK ONION RING ends with R.

We raced down to NTUC and instead of grabbing GROUNDNUT, we went for GRAPES which is easier to eat. Such strategy helps to save time and it proved useful.

2nd HUNT

T1 NTUC FAIRPRICE SUPERMARKET SEEDLESS CALIFORNIA GRAPES which was so succulent and sweet.

Now we have to find food starting with S to start again from the last alphabet of GRAPES. And we run up again to look for SOTONG. Every one participated well and had fun along the way. No one was overbearing but everyone played it well.

3rd HUNT

T1 CHEERS Convenient Store and our SOTONG. We seemed lost at first despite the smaller variety of items on display at a convenient store and we enquired with the cashier where "Jiu Her" or sotong is and we got it !!! WE MUST HAVE BEEN REAL SOTONG THEN NOT TO FIND IT. Quickly we gobbled it before we head to the next venue.

The next word given is GZOYA (chinese dumpling), thus our last SOTONG has to begin with S and ends with G. Team effort to rake up the right food product name is critical. We head to T1 Staff Canteen to look for our next item.

4th HUNT

T1 STAFF CANTEEN GYOZA and I knew which stall to go to as we often come here for lunch with colleagues. Someone place the order whilst the group is then tested on how well we interact socially and we answered every question fielded. Yeah!

We have to move on quickly to catch up lost time. We now have to take a skytrain service to move over to T3. There we found our way to the Food Court for our APPLE JUICE.

5th HUNT

T3 FOOD COURT APLLE JUICE. Someone just have to gulped it down

Next on the list is EGGS after APPLE JUICE which ends with letter E!!! That was easy, YAKUN, you are there at the airport for a purpose.

6th Hunt

T3 YAKUN KAYA TOAST. Well, 3 soft-boiled eggs goes to one young guy who need all the proteins and had the time to help him add pepper and dark soya sauce for the taste too.

Finishing this we were given three item to find and remember the price of the given items.

7th HUNT

T3 NTUC FAIRPRICE SCHNICKERS. Besides we have to check out in the big supermarket three items of glue, organic drink and third item which I have forgotten and we found the price and report back. We were quick on our foot again and we found the items in no time. Another group is outside! we have to move quickly.

8th HUNT

T3 POLAR High Street Cafe SPRITE. Someone has to drink the can of SPRITE and by now many are exhausted and thirsty and there are more than one willing taker! See the three gals sipping at the same time!

Our tactic is to make ourselves less visible and not attract attention to the other groups and we are emerging the winner but we still have our last leg of the game.. We cannot lose track and we have to make it before 3pm.

T2 MACDONALD EXPRESSO. Yeah we finally completed the race, touch home base with much relief.

Along the whole race, we also have to look out and take photo of QUIZNOS at T1, the big WINDMILL at T3, RECYCLED POINT at T1 (or all over), MC CAFE at T2, Bali Hut with sunflower, the SLIDE at T3 etc...

yet we managed to finish the race before 3pm and HIP HIP HOORAY,

we emerged FIRST in the race. Kudos to Team 4.

THE TERMINAL 'food' HUNT

SIMPANG YONG TAU FOO

2010-10-22T14:15:00.008+08:00

Nothing really beckons you here. At the eye-catching name of COME EVERY DAY Coffee shop, next to Geylang United Football Club there is a stall called Simpang Yong Tau Foo. It is along Bedok North Street Street just after you turn left from Upper Changi Road.

What stood up although the stall is not dressed up to attract the crowd is the display of what's available besides yong tau foo. There's deep fried pork leg and yong tau foo salad, the latter an unassumingly low profile dish name is not likely to draw your attention either. It's no salad and I suspect the mayonnaise dressing probably lends it the name.

This simple dish is however, remarkably good and I think the creation deserves a place in a proper restaurant setting given it's finesse touch. Alas the picture you can see a strand of my hair that dropped during the photo shoot and I didnt realised this !!!

YONG TAU FOO SALAD is actually a piece of deep fried silken egg tofu topped with two deep fried prawns and dribbled with mayonnaise dressings. A final topping of parsley leaves enhanced the presentation whilst the tofu sits on a base of a flavourful sauce.

The squarish piece of deepfried silken egg tofu is very delicate, smooth and flavourful and together with the gravy, the combination is just excellent in taste and texture. I really enjoyed the two deep-fried prawns that came together with the tofu. The whole creation is marvellous, yummilicious and the stall owner / chef deserved an accolade for this. At $3 a dish, it is easy for the pocket and yet good in taste.

I have yet to try the other dishes of yong tau foo and deep fried pork leg and I am sure you will find it equally as delightful as YONG TAU FOO SALAD. You must try this!

SIMPANG YONG TAU FOO

a stall at COME EVERYDAY COFFEESHOP

Bedok North Ave 3

RUN FOR THE SEAFOOD

2010-10-19T22:24:00.007+08:00

The PRELUDE was an evening run at East Coast Park. Weather was nice and breezy. Some had to cut short their usual long distant run and the rest at their own pace before we meet at East Coast Park Lagoon Hawker Centre. I was to order the popular Satay Bee Hoon and everyone had asked for a $4 plate but it was not to be as unfortunately, the stall is closed for the night.

The next day after the run, we have a MARATHON, this time a SEAFOOD MARATHON and we are going to waste the calories that we burnt the evening before. We head to TURF CLUB CITY for AH YAT SEAFOOD RESTAURANT for the seafood dig.

And Marathon it was ! we ordered DISH 1 to DISH 14 and inclusive of free dessert it was DISH 15, all for $510 including GST and Service Charge and drinks.

Bamboo Clam, a mollusc and the dish is very tasty, slightly chewy and if you dont like garlic, there's plenty toppings added to the clam meat. It's about 5~6" each though I would prefer the 3~4" ones which is sweeter. It cost about $4 for each clam.

The scallop is also in its authentic shell, usually the gleaming pearl shell but here it is served in a diferent patterned shell but it's fresh from the tank and it's the sweetness and freshness that wows you.

We had 2 big Sri Lankan crab and two local ones and cooked in three different styles of black pepper, salted egg yolk and chilli but some of the crabs seemed hollow with little flesh.

Fit for the king, we each had an abalone each though it was quite unlike the taste we used to have during Chinese New Year taken from the tin can and the preserved taste. This is fresh, less briny and easy to the bite.

Two type of fish servings after buying one patin and one sea bass. The patin, a freshwater fish does not have the muddy taste but I am sure this is pond reared and the meat is very smooth. It goes very well with the chilli assam gravy.

The fried beef may not be a seafood but this dish is very well cooked, soft tender cubes and wonder if they have a cow ranch at the former Turf Club.

What a nite, so much food and wine for ten of us that we wonder if we are going to have any such meal for months...

AH YAT SEAFOOD RESTAURANT

200 Turf Club Road

#03-01/02

Main Grandstand, Turf City

Singapore 287994

It's fullhouse ! Thai Eatery in Bedok - NAKHON KITCHEN

2010-10-05T23:34:00.011+08:00

I cant wait for Bedok Point, a new but small scaled shopping mall in Bedok to open this month, October. I have gotten sneak information that Ayam Penyet, Sushi Tei and the casual eatery of Seafood Paradise will creep into this town and make its presence felt in one of the oldest satellite town in Singapore. It will give a boost and facelift to the rejuvenated yet old fashioned Bedok with this upcoming shopping centre as compared to the Big three Shopping Malls nearby in Tampines. More exciting changes are coming this way with an integrated hub of shopping mall, condominium and bus interchange and Bedok MRT in the pipeline and we are slowly but surely seeing changes to this town but No! we dont need an overdrive of transformation and uplifting that may spoil the old town charm.

However, somewhere, about three bus stops away from the town centre, NAKHON Kitchen is already making waves in this township. Every evening, you will see a queue at a corner of a row of shops along Bedok North Avenue 3 and you cannot miss it ! The non-airconditioned small Thai eatery boasts of full house seatings every night, be it weekday or weekend that this becomes the selling point to every traffic that passes by this road. It's eye catching to see the buzz of activites at NAKHON Kitchen, just like how Bangkok comes alive at night! The signboard shouts "Serving You Authentic Thai Cuisine" is no understatment..

We too were attracted here, my second visit for a taste of authentic Thai food.. No Sawadeekap as the waitresses were too busy clearing the tables but we were here for the good, simple yet tasty Thai food at very reasonable price ! HDB price you may say! All we need is that Thai taste where a congruence of lemon grass, lemony tincture, honey flavour that bursts in your mouth and that is if you minus out the chilli padi or you will be screaming for ice cold water for the fiery burnt in the tongue!

We were pretty lucky as the queue was shorter and was quickly served. A glance through the menu, you will get all the primary Thai fares that you will most likely order....Green Curry, Red Curry, Honey Chicken, Thai Mango Salad, Pineapple Rice etc.. and the prices are a steal at $5, $6 and I think the most is $18~$22. Many tables ordered the Deep Fried Fish that is quite huge in serving.

We had Honey Chicken $6, Asparagus with Prawns $6 and Pineapple Rice $6 that it was more than sufficient for two of us and in fact it actually fed three instead. We met a friend passing by this eatery on her way home and we invited her to join us and one tends to enjoy the food with more company. We enjoyed the honey chicken which is deep fried and honey drenched although it left an indelible nampla (fish sauce) aftertaste. A bit too salty but overall nicely deep fried, tasty, and crispy. The asparagus stir fried with very fresh and translucent prawns was ordered instead of the ubiquitous kangkong with belachan and the vegetable is young and crunchy though a bit salty too. I enjoyed the fine texture of the prawns, fresh unlike the Singapore styled Hokkien Mee prawn meat which I think is too dense to enjoy it (in my personal feel of how prawns should be prepared).

The three dishes served in authentic Thai crockeries comes up to only $18.00 and with two bottles of Coke and an Iced Tea, we only paid $25.00 and there is no GST or Service Charge!

NAKHON KITCHEN has other outlets besides Bedok and I know of one at Block 212 Hougang.

NAKHON KITCHEN

Block 136 Bedok North Ave 3
#01-166 Singapore 460136

Tel: 62455548

NAKHON KITCHEN

Serving you authentic Thai Cuisine

BEDOK - CHIN LEE RESTAURANT

2010-09-26T23:56:00.005+08:00

Despite the countless places to eat in Singapore, we still do crack our head as to where to head for dinner. Mum and sis were at my place and we decide to go for dinner. I didnt want anything elaborate so I suggested the popular Fenshan 85 hawker centre and although it is always packed at nite, it's only a mere 5 min drive away from my place but before we could reach the hawker centre, sis eye caught hold of some bright lanterns under a block of HDB flat and without warning, she made a quick u-turn and we ended up at this restaurant instead. The place is brightly litted with big Red Lanterns and tonight the restaurant is crowded with diners overspilling to the open air seatings too.

Well, despite the close proximity, we have never thought of coming to dine here. My first question after having seated was what's the big occassion with so many diners tonight and the response I got was it's every weekend crowd. Hmmm.. have I been missing something good close by?

Chin Lee Restaurant is a Teochew Restaurant owned by a typical Teochew man. It has its humble beginnings since about 25years ago and originally it started out as a coffee shop, and about 5 years ago business grew and it expanded to a restaurant serving good teochew fares including orr nee....

The waiters were busy bringing big serving of dishes, some looked interesting and I was enthralled to find such a place. Ambience was nice, just like a city Chinese restaurant and on the wall three meritious medal awards hanged prominently signifying good food is just an order away.....

We ordered four simple but delicious dishes:

Dish 1 - Conpoy + Fish Maw Soup small portion enough for 4 paxs $18.00
Mum thought it was sharkfin soup. It was enough for more than 4 bowls and soup was thick with conpoy and bite size fish maw. Certainly value for money.

Dish 2 - Stuffed Chicken with Chestnut, half chicken at $15.00
The dish was recommended by the waitress. The chicken is very tender as the meat tears off easily when picked up by the chopstick. Plenty of ingredients goes into it, soft chestnuts, sweet pea, mushrooms etc and the whole braised dish goes very well with rice.

Dish 3 - Teochew Braised Vegetable $12.00
This is my favourite dish which mum always cooked during CNY but surprisingly the vegetable used is mustard leaf instead of cabbage and it was braised to tenderness with a slight bitter tinge to it due the the vegetable used. It was superb and I enjoyed it very much. You can call it comfort food as it is simple yet you can finish a bowl of rice just with this.

Dish 4 - Teochew Kway Teow $6.00
Have you heard of teochew kway teow as a dish, I asked mum. This is unusual and as she doesnt take rice at all at nite, I ordered this for her. This dish is very unusual as it is not only stir fried dry but flattened as well. You get soup kway teow, char kway teow or cze char "sup kam" kway teow but frankly this is the first time we get to enjoy teochew kway teow at a teochew restaurant. The wok hei taste adds flavour to the dish which to me is otherwise quite flat as there is only shredded vegetable to it. All enjoyed this dish except that I find it too dry for my liking. It should be dry but moist to the bite but overall still a thumbs up for this unique dish.

My only grouse, I ordered a glass of Coke and still they insist they charge the tea and towel which I declined for myself only. They explained standard package for diner is $1.50 each for tea and towel but why should I be charge for something that I dont need?

Overall, very reasonable pricing with total bill at $64.00 for four diners. Besides the restaurant boast of good interior decor with modern touch to a traditional Chinese restaurant and it's likened to dining in a good class chinese restaurant in town with good food and service with the exception it is situated in the heartland of HDB blocks with Fengshan Hawker Centre just opposite it and the diners, mostly heartlanders and many Teochews amongst them.

Chin Lee Restaurant

Blk 115 #01-285
Bedok North Road

Singapore 460116

Business Hours:

Mon-Fri lunch 11.30-2.30pm dinner 6pm-10.30pm

Sat, Sun & PH Lunch 11.30-2.30am dinner 5.30pm-10.30pm

A RESTAURANT
with humble beginnings...

LIU SAN, IN BUKIT TIMAH FOR FLAVOURFUL TAIWANESE TASTE

2010-07-25T23:05:00.003+08:00

I woke up thinking it was Monday and time for work but the moment I realised it was Sunday morning, Yippee! this is such a good start of a restful day.

Having read the Sunday newspaper first thing in the morning, it was through a recommendation that led me to this place at Bukit Timah Plaza, off my normal hangout area. Actually I love the feel of old shopping centres with interesting discoveries from small O.M.O (one man operation) food stalls to small sized eateries that dished up delicious homely cooked food. These are nooks that you would like to discover on a Sunday and you never know what treasure you will stumble across. Besides Liu San, I have also discovered a very popular nonya stall that have snaking queues even before it opens after 12.00pm.

It was not difficult to find Liu San, owned by a Taiwanese. Basically most of the diners are seated along the walkway of the shopping centre which is wide enough and the eye catching life size poster of a guy donned in traditional garb (not sure if he is the cook or the owner) beckons you there.

I loved lu rou fun (braised pork rice) for which Taiwan is famous for. This is a definite must order dish and I must say the runny egg is the highlight of this dish here as it was perfectly done. However, tastewise it is different from Peng Ge Lai Lu Rou Fun perhaps because the latter adds minced pork floss and salted veg.

I ordered the popular Taiwanese Oyster Mee Suah ($6.00 for a bowl) and there was plenty of oysters to go with it.

I like the boiled dumpling jiao xi (6pieces for $4.30) with very fine smooth skin texture but the julienned ginger with the vinegar offered was a measly lot.

The place was full for lunch on a Sunday and you will be thrilled that it offered unique drunken chicken too. I missed Taiwanese Beef noodle but what Liu San offered was spicy soup and it wasnt my palate taste for spicy things on this day, so I have it missed in my order. The gravy is spicy and unlike added chilli, it cannot be removed so the waitress advised.

The three waitresses who stood in a row in front of the shop provides a regimented organised service, and are constantly alert and on the nimble toes serving the customers. Good Service.

I sincerely enjoyed the simple honey lemon iced drink which was very soothing indeed.

LIU SAN

1 Jalan Anak Bukit

#01-09 Bukit Timah Plaza

Singapore

Tel: (65) 6463-1833

CONFIT OF SALMON - YOU MUST TRY

2010-07-18T18:32:00.008+08:00

The Fish - A whole frozen salmon bought from the supermarket at about $90+

Our ChefFriend           Kenneth
His friends                from N285
Venue : Raymond & Shen's cosy & lovely home at Casa Rosa Condo, off Lorong Ong Lye

What's cooking -   Confit of Salmon

Never underestimate the power of your friends. This is the best salmon dish I have tried, superbly dished up by our chefFriend, Kenneth. In fact, the day that I met Kenneth, we conversed non-stop, one a food lover and the other a chef.

CONFIT OF SALMON, is salmon slow cooked in olive oil which is first flavoured with lemon grass and orange peel. It is superbly moist and tender and to my sensitive tastebud which is anti fishy smell, this is a perfect dish. It simply glides down your throat.

First you have to slice up the fish into fillet; next you need skill hands to remove pin bones that runs through the length of the body o f the salmon, which you can feel if you brush your hand over the centre of the fish. Then cut the fillet further in thick cuts. Put the fish into the olive oil for about 8minutes and remove the fire for a further perhaps 5minutes and you are ready to serve.

The dish is very delicious, the stellar salmon slab sitting on a bed of shimeji mushroom and asparagus with side dish of cooked and slice fennel and the plate dripped with truffle and butter suce gives a very good presentation.

Topping this is the expensive and glorified TRUFFLE sauce that goes with makes it so heavenly sumptious meal. Very fine dining kinda dish that we had in the comfort of a beautiful home. Alas he has just sold the house to our dismay that this is a rare find of a home so cozy with such nice balcony.

Thanks for such a Wonderful Meal !!!

We had more than this for dinner.....tiramisu and pizza self made ...ooh just amazing.

As if this was not sufficient, someone just had to order a huge 21inch Picotin pizza $50+ a box which has a very thin crust and it's very yummy. Picotin is part of Emmanuel Stroobant's group of restaurants.

Picotin100 Turf Club Road

Singapore 287992

Tel: +65 68771191

SIMPLY MALAYSIA - PONTIAN

2010-07-05T23:47:00.003+08:00

We flagged off from Jurong Point for a day trip to Pontian and it seems a fairly easy and light trip. It was not meant to be and we had so much coming our way from 11.30am to 12.30am having to return back to Singapore the same night. There was so much to see and eat along the way.

The town is just a mere 70km away from Singapore, slightly less than an hour drive away from Tuas Checkpoint and we have to pass through some old roads and kampungs, Geylang Patah, Pekang Nenas before arriving at Pontian.

This is our first stop upon arrival but we were simply too late for the popular Ah Hong Bak Kut Teh and we were met with closed shutters when we arrived.

Below is the JB's address:

Ah Hong Bak Kut Teh

No. 90 Jalan Sutera Tanjung 8/3

Taman Sutera Utama

81200 Johor Bahru JOHOR

Tel: Ah Hong 012-7018862

Disappointed, we were next brought to a house instead where the porch becomes an enterpreneurial backyard to setup shop as a fishball noodle stall. The noodles were tossed in a sweetish dark soya sauce which I think was a tad too sweet and mars the taste of the noodles instead. However, the noodles are smooth and easy to slurp and in fact earned a few thumbs up from fellow diners. Fishball is fresh but I am no big fan of this noodle as I looked forward to the real Pontian Wanton Noodle.

I have not found the origin of the popular Pontian Wanton Noodle which has sprouted many stalls all over Singapore but having tasted Pontian Wanton Noodles here, it seemed that it is poles apart.

But I love the side dish of smooth century eggs and with the pickled ginger, it's the best dish here.

SIMPLY MALAYSIA - KUKUP

2010-07-04T23:07:00.005+08:00

Travelling 20km away from Pontian town, we headed towards Kukup a small fishing village which I last visited when I was about 6years old. I could still remember the batik dress that I wore and the picture that my dad took back then. I am sure Kukup has developed over the years with so many seafood restaurants dotting the coastline but it still remains a simple village where it is now a getaway for many Singapore and Malaysians alike.

We were hungry after the karaoke session at Evelyn's house and she brought us to Kukup for the night out at High King Seafood Restaurant which overlooks the sea. There is a row of restaurants on stilts overlooking the sea and the main stretch of road was brightly litted with neon signboards of seafood restaurants.

As you dine, you will be treated to a night skyline that occasionally has an outburst of fireworks from afar, and litted lanterns that dot the dark sky.

We placed our orders for some items but these were not available to our disappointment and we finally settled for:

Deep Fried Chicken Thai style

Chilli Crab

Butter Crab

Kangkong

Salted Prawns

Steamed Fish

The food was ok only, nothing to shout about though the seafood is fresh.

For a short one day getaway, this is the place to enjoy the simple lifestyle of a village about 70km away from Singapore; simple, rustic and peaceful. Your face will be swept by the seabreeze and you can get to watch the wooden boats swayed by the seawaves and wooden houses that are built on stilts over the water which have sprung up, turning the place into a water village.

HIGH KING SEAFOOD RESTAURANT

No. 7 Kukup Laut

82300 Kukup Pontian Johor

Contact: Gay Kui Seng 012-7657463

Tel: 07-6960259

Actvitities after Dinner - WHOA !

This is fun, for RM5, you can buy a sky lantern (kong ming lantern) which works like the hot air balloon rising on hot air up to the sky, the higher the better and it will be blown towards the direction of the sea until it loose steam and drops off. It has it origins in China supposedly invented by sage, Chu Ko Liang and it is now popular in Taiwan where thousands are released during some festivities, basically symbolising well wishes but to us there was no other significance besides being our first time to set off such big sky lanterns for a fun-filled night.

Caution: I must add that it is not environmentally friendly as it will drop off to the sea after drifting some distance. It is also hazardous being flammable.

It is very beautiful as each of us released our glowing balloon into the dark sky, floating upwards and drifting away. We watched as the sky began to brighten up, dotted with many Kongming lanterns which sequentially floating away, getting smaller and smaller.....until it gets out of sight.

SIMPLY MALAYSIA - MUSHROOM FARM RESTAURANT

2010-06-29T00:14:00.008+08:00

After a shopping stop at Mid-Valley, we ran into a heavy Saturday

traffic snarl just as we drove out of the car park to the main road. The three cars with different GPS guide journeyed to Genting in different direction. Somehow one car turned into the wrong lane and it recalculates the direction thus splitting us into two groups to Genting. For us we went through Bangsar.....

Genting Highlands, a mountain resort founded by the late Lim Goh Tong is a cool place for a quick getaway from the tropical heat and citybeat. During this period, it is especially crowded as both Malaysia and Singapore schools are enjoying their long midyear holiday breaks and it was certainly packed when we reached there. The weather may not as cool as before but you will love the mountain breeze and fresh air.

We checked in at Theme Park Hotel upon arrival and arranged for dinner at 5.30pm with pickups at the hotel lobby by Mushroom Farm Restaurant in their 9100 logo mini-vans. They will ferry you toand fro to the restaurant.

Unfortunately, I did not get to see the mushroom farm but passed by the shop that sells fresh mushroom. At this time, the restaurant is very crowded and busy but you have one organised lady who does the ordering in a quick fashion.

Our first order of Bak Kut Teh was disappointing, watery and lacking in herbal flavours. My colleague then made a request for COD FISH and RIVER PRAWNS but alas, these were the most expensive dish, each exceeding RM100.
Why NOT! We are up in the mountain and not next to the sea or river.

The Cod Fish was served steamed in thick cuts of smooth, fresh cod slices and the simple dish was very yummy.

However, as expected the River Shrimp
was not so fresh as the flesh was not firm.
|Interesting dish as it steamed in a bed of beaten eggs but for the price, this was disappointing.

Dong Po meat comes with fatty layers but it could have been braised longer till the meat and fat disintergrates.

Har Cheong Kai or deep fried prawn paste chicken was finger licking good.

The list goes on with fuyeong egg, green veg, kang kong, stir fry mushroom etc and despite the crowd, the food came fast and furious.

Total bill came up to RM602 or SGD258 for the 16paxs including two young kids averaging about SGD16 per pax. Not cheap particularly the COD and RIVER SHRIMP already cost RM260.

MUSHROOM FARM RESTAURANT

(Genting Highland Branch)

69000 Genting Highlands

Pahang D M Malaysia

Tel: 03-6101 2864 to arrange pickups using mini vans with 9100 logos

Business Hours: 10.00am to 10.30pm

Cater for Groups Lunch and Dinner

GENTING is refreshing with panaromic view of mountains, fauna and fresh air.
The next day, each family had their own activities going for the theme park, both outdoor and indoor but for me, I do not enjoy such rides and naturally skipped it.

We lazed often at OLD TOWN CAFE a couple of time and this coffee joint has found it way up Genting and being away from First World Hotel, it is less crowded. We enjoyed the nicely brewed coffee in the nice cool weather...

SIMPLY MALAYSIA - ANCIENT THAI BEACH THERAPY

2010-06-28T01:05:00.000+08:00

Just before the trip to KL, two frens separately enquired me about spa / massage in KL within the vicin ity of Bukit Bintang area but I wasnt familiar to recommend one then.

However, after my Meng Kee Char Siew dig, I walked further down and stumbled across a new Thai massage salon called ANCIENT THAI BEACH THERAPY. What attracted me as I walked in, was the beach like atmosphere with a row of bright light blue beach chairs and framed Thailand beach featured pictures on the glass walls and it gives you a surreal feeling that you are right in Thailand by the beach.

I had a 45min Thai Traditional body massage @ RM40 as it was opening specials (normal RM 58) and the trained Thai therapist was quite good making sure I had a rejuvenating massage by relieving all my stiff muscles. I was revitalised, ready to continue our journey up Genting.

I will certainly be back here when I am up in KL again.

ANCIENT THAI Beach Therapy

No. 13 Ground Floor

Jalan Tong Shin

50200 Kuala Lumpur

(located on right hand corner at the end of Jalan Alor)

Tel:603 2145 1139

Open Daily including public holiday 10am - 3am

SIMPLY MALAYSIA - IMBI PALACE RESTAURANT

2010-06-22T23:58:00.004+08:00

Jalan Imbi area is served by a number of eateries and you may be spoilt for choices. Nearby, off Imbi, you will find an authentic Hong Kong restaurant, nice ambience, grand and it served a good selection of yummy dim sum in the late morning and seafood for dinner. By the look of the pictures we shared when we were back in Singapore, my fren who did not join us for dim sum but had dim sum at Subang Jaya with his relative instead gave the thumbs up judging from the meal we had at IMBI Palace compared to what he ate.

The place was like a grand ballroom with high ceilings and pillars, a huge seating capacity with plenty of tables (mind you Sundays may be packed) and the dim sum spread was plenty to choose from. This sizeable restaurant is situated at Jalan Barat, off Jalan Imbi. From the outside it looks like an old warehouse but when you stepped in, you will be in for a surprise that the restaurant is spacious and impressive. You will feel relaxed with ample space from the neigbouring table to enjoy your dig without feeling jam packed which you may have to put up at most dim sum restaurants.

Noteworthy, most diners appeared to be locals which is a plus point that the bills will not be exorbitant touristic prices. My colleagues nodded in approval.

We actually went there for breakfast on a Saturday but it was not opened until 11.30am (except Sunday starts at 10.00am) and we decide to come back for lunch instead.

As we all sat down, I requested that we needed just to order a few but immediately one caught hold of the Siew Yoke (roasted meat) that looks like Tung Lok servings and that became our first order and the rest just rolled in. The siew yoke skin was crackling good but the fat portion was more than the meat. When the waitress served the dishes, it was too late that the orders we made were presumably too much given the choices we had. Pei Dan Chuk and another porridge which was supposed to be fish and seafood ended up with pig intestines instead but it was tasty and good. Nothing much to write about dim sum as usual, har kow, siew mai, cheong fun, xiao long pau, beef la mien, lor mai kai, siew yoke, beancurd skin wraps etc...but actually the variety is much more, very authentic Hong Kong styled dim sums with praises from everyone.

Just the twelve of us, less four who did not join ate that much through lunch. My fren chorused in that the food is as good as the ones in Hong Kong. We spent RM298.40 ++ = RM343.15, quite expensive actually but when you average out it works out to RM28+ per person or SGD12.00 per person but of course we had two kids with us inclusive. At this price, it includes desserts for almost everyone, throwing in two cold hashima, mango jelly, avocado soya milk etc..,.,.

My verdict: Impressive restaurant though not traditional enough without the push trolleys but everything else was good. The Siew Yoke (roast pork) was very good with crackling crispy skin and this was at RM14 x 2 plates = RM28.00. The rest we almost called 2 trays or plates each and certainly that was a lot for lunch. If you need a place to go on a weekend to whilst away the morning, this is recommended, JUST DONT ORDER TOO MUCH LIKE US !!!!

IMBI PALACE RESTAURANT

NO. 8 Jalan Barat

Off Jalan Imbi

55100 KL

Tel: 03-21454822

Business Hrs Mon-Sat 11.30am - 10.30pm

Sunday and Public Holidays 10.00am - 10.30pm

Other joints include:

Grand Palace Restaurant @ Pavilion on Level 6 of Pavilion KL
Jaya Palace Restaurant on the Ground Floor of Wisma LYL No 12 Jalan 51A/223 46100 PJ Selangor

SIMPLY MALAYSIA - MENG KEE CHAR SIEW

2010-06-21T22:32:00.006+08:00

Whilst the rest of the group made a beeline for shopping, I knew precisely where to head for. The much hyped about Meng Kee Char Siew was elusive the last three times I visited as it was closed by the time I got there. It is claimed to be the best in KL but I have already tried Overseas Char Siew which was Mmmmm.....Mama Mia, no words for such flavourful char siew when Dr Leslie brought me there. I literally licked the plate clean then.

I was early before it started selling at 11.30am and it is usually sold out before 3pm. Whilst waiting for the roast char siew to be ready, I wasted no time to meet Uncle Leong who was silently and painstakingly hovering over the "stove", his self-made oven formed out of a darkened drum, a traditional stove with strong fire sitting below to char the long streaks of pork and a basin to catch the drippings. Uncle Leong looks agile for his age, easily picking up the rows of char siew which can be quite heavy, and squatting next to the "oven" tirelessly minding the char siew to ensure the quality char siew to sell.

I also spotted the "wu hwa ro", a large slab of a special cut of pork which he uses for the char siew. The skin with some fat was left out and he only carved out the leaner meat with some fats. Why? more fats please!

What is so special about KL Char Siew as compared to Singapore Char Siew?   KL char siew has that oomph factor in that for each bite you get to savour the very charred caramelized edges that gives you the kick, the leaner part that provides the bite and the fatty part which is the best component that gives the melt in the mouth experience bringing the diner a sensational taste.

Of course the ingredients and the technique of roasting plays a big part and the final result is a unique form of barbequed meat that is truly amazing.

Why the word Char Siew? I tested my colleagues after the trip and I got the correct answer.
Char is the fork that pierced the long streaky meat and Siew is roast. Silly that I thot otherwise earlier that char as in abbreviation of CHARRED Siew.

Meng Kee Char Siew has been around for 21years and they have shifted from one street away Tong Shin to the current Jalan Alor.   Fans keep streaming back and it did attract one from as far as Singapore to make a dedicated trip to try it.

My Verdict: Relative to Overseas Restaurant char siew, Meng Kee Char Siew is slightly tougher and leaner whilst I wish for more fat and a softer texture. It is unlike Overseas Restaurant signature char siew which has thicker caramelized charred parts, fat to meat ratio and soft meat for the Crunch, Melt and Bite Feel All Rolled in One. If I had not tried Overseas, I would have gone gaga over Ming Kee too.

Meng Kee Char Siew is certainly yummy to go with beer which I had and I chomped through without any rice. The plate with generous thick cuts of char siew cost a premium price of RM20.00.

Check out how strong the fire to roast the char siew. Alas to eager until I forgot to ask Uncle Leong how long did the whole process takes....my guess at least 4hrs.

Meng Kee Char Siew

Alor KopiTiam

Jalan Alor Kuala Kumpur

Tel: 6017 6388648

SIMPLY MALAYSIA - FROM A HILL FAR AWAY

2010-06-16T23:19:00.004+08:00

I emailed a fren in KL about Ampang Point and she reverted on Menara Tinjau, also known as little Genting. It is about 280m above the sea and about 20min from KLCC. I arranged to meet her and her hubby at Berjaya Time Square as we were putting up at ParkRoyal Hotel, just a stone throw away. Alas, she has mistakenly thought it was Saturday and by Friday afternoon, we could not reach her as unfortunately her handphone was battery flat, so we went ahead and found the place through GPS again. The place is not easy to find having heard from another fren Martini who has just went there a week ago with his colleagues but the scenery is magnificent and stunningly beautiful enough to tell a tale.

Having been to KL many times, we have not heard of this secret place which is is a treasure trove to find beautiful sunsets and twinkling city lights wide before your eyes up on a hill not too far away. It's sleepless in KL as lights abound every where and certainly Petronas Twin Tower will just put the magic into KL. I realised that at every corner Petronas Twin Tower served as a compass on where KL city centre is. I was up in Genting and from my room in Theme Park Hotel, it glowed like a beacon from high up too.

Well Ampang Point has a few restaurants but the seemingly popular one when we arrived there was LOOKOUT POINT restaurant perched on hill and overlooking the scenic views right below. GASOLINE restaurant was just right below it. The rain has just stopped and we soaked in the breathtaking view and feeling on top of the world to be up there though the city was covered in haze.

It was like a switch up there. FIRST with the sunset, not a beautiful one after the rain and then next it switched to dark blue sky with the city lights starting to light up before it went fullscale of KL night skyline just like a Christmas tree being litted up.

LOOKOUT POINT Western food looks good but I wasnt that impressed with it though but surpassable as a place to hangout up there. In fact, noting from my feedback that the potatoes was still under-cooked, the chef personally came round to offer an exchange which I politely declined. The menu has a variety of dishes to offer and pricing is reasonable. My order for a large starfruit juice came in a huge mug.

LOOKOUT POINT - WESTERN AND LOCAL CUISINE -
Lot 3A Pusat Pelancongan Menara Tinjau
Jalan Ampang, Hulu Langsat
43100 Bukit Langsat

For Booking/Enquiries:
Frankie - 019-2508379 / 016-2424326

http://www.lookoutpoint.com.my

LOOKOUTPOINT

WESTERN FOOD

SIMPLY MALAYSIA

2010-06-15T23:24:00.007+08:00

Trip was planned a month ago and finally it was taking shape with last minute adjustments and booking changes. It never dawned on me that I could go on a getaway with close kakis for four days, 16 of us to be precise including children as young as 3yrs old. It will determine if you have already known them or the trip will expose habits that you never realise until you are huddled together. Well, we are going to KL and Genting and for two drivers, it was their first foray to drive all the way to KL, less, ever visit the city. We trusted them with one lead driver who has clocked much mileage driving through the length of Malaysia through Kelantan, across to Penang and back to Singapore annually. Nevertheless 3 walkie talkies and 3 GPS including a trusty Samsung HP GPS with visually captivating and colourful maps though lagging in realtime, simply guided us through every turns and corners though at times it was trying with sudden information that requires one to act with quick thinking driving. I must say they made it including up a hill, Menara Tinjau or Ampang Point and Genting Highlands, all in a special edition of Subaru S204, Honda Stream and Honda Odyssey and these cars performed well on the road. Keeping pace with the convoy of 3 cars was slightly difficult though but with the walkie talkie, non was really left behind.

Yeah, we finally flagged off on Friday morning at 7.30am from Kranji MRT.

Arriving into KL, the GPS guided us through the long underground road of SMART which led us right into Jalan Pudu without going through the traffic jam of KL city. Indeed it was a breeze.

First stop in KL, we looked forward to lunch at SEK YUAN, along the busy road of Jalan Pudu. The historical building was easy to find but parking was tougher as we have to turn left into the busy roads near Jalan Pasar and parked at one of the open air carparks at Rm2/hr.

Sek Yuan Restaurant has changed hands 3 times over the 41years in business. It has grown with time and now boast of an airconditioned restaurant next to it. What attracted us was the delectable dishes it offered and we actually made our choices known prior to leaving Singapore. The Eight Treasure Duck has to be booked one day ahead at least. Portions were huge but we simply filled the table with many dishes still and lastly topping up with the famous KL Char Siew which was heavenly with its layer of melting fat that smoothened your bites. The waitress actually did not recommend us the braised pork leg as she thinks that we just had too much and we wished we had ordered that too. This was replaced by front pork leg with sea cucumber instead.

If you loves all things old, this place offers an old feel of the 1960s and 1970s mood as though time stood still whilst you dig into the yummy meal. The fish was superb with excellent crispy skin.

The Eight Treasure Duck was tender and filled with treasures embodied within and steamed for hours. The cold dish was also interesting with the once upon a time recipe of chicken meat encased in gelatin.

The bill comes up to RM 395.10 for the 7 items, equivalent to about SGD169.00 given the current exchange rate of 2.33 to the dollar. The meal itself was about RM330 and the rest miscellaneous of towels, chrysantenum tea, rice and coke and tax. For such dishes it was reasonably cheap given that we have all in 16paxs in one big round table which accomodate us very comfortably. Including the kids, it was just like SGD10 per pax for an elaborate meal good enough to whet our appetite.

The dishes includes Nam Yee Choy and Steamed Tofu which I enjoyed.

Sek Yuan Restoran
Non-Aircon No. 313-1 Jalan Pudu 55100 Kuala Lumpur Tel: 9222 9457
Air-Cond No. 315 Jalan Pudue 55100 Kuala Lumpur Tel: 92220903

Enchanting Mt Seorak

2010-02-08T00:25:00.002+08:00

Seoraksan in Gangwon-do

Here at Seoraksan National Park, Mt Seorak, 설악산 is the third highest mountain in Korea and its highest peak Daecheongbong stood at 1708m. Whilst this is my second trip, though the first time to step afoot there because it was freezing cold then to consider enjoying the surrounding beauty of this scenic place of valley and mountain. This time round still, I did not enjoy the mountain but I traipsed down to a big stream with boulders and ice covered water.

We made our way down and sat on a big boulder soaking the magnificent surrounding natural beauty and exceptional awesome scenery

in the quietitude atmosphere. It was so relaxing and captivated that we spend a good 20minutes sitting there enjoying the mountains and valleys and the soothing sound of gushing water which is trying to make it way past the icy sheets that has formed around the smaller pebbles, rocks, boulders and the cool icy crisp refreshing air , not cool but in fact very cold.

I think this must be the Ulsanbawi Rock, which I captured before we reached Mt Seorak National Park. So majestic, it stood tall and it was basking in the evening setting sun but the rock seems to glow distinguishing it from its surrounding. Such a magnificent sight.

BEAUTY LIES IN THE EYES OF THE BEHOLDER

To MARKET TO MARKET TO BUY A PIG TO 평창 PYEONGCHANG TO PYEONGCHANG FOR ITS BEEF

2010-02-01T00:33:00.002+08:00

Castlepines Restaurant
Phoenix Park Ski Resort
Gangwong-do Pyeongchang-gun
Bongpyeong-myeon
Myeonon-ri 1095

I had cup noodles for breakfast in my room at Phoenix Park Ski Resort as I do not wish to join in the crowd for breakfast. Lying in bed was the best idea and being able to catch the wonderful view of pure white snow on the ski resort is such bliss. The snowboarders and skiers are already up earlier gliding during the wintry morning and I just wanted to relax, have nothing to do.

Phoenix Park is quite western having a western restuarant just at the entrance. With high window ceiling, the morning rays penetrate right into the restaurant and the view outside is just magnificent. I was so happy to settle for western cuisine as my tastebuds are already a little numbed by the days of kimchi.

First, I had potato soup served in western style. My seat was facing the full view of the ski thinking how much warmth the soup has comforted me compared to the cold outside but yet the skiers were full of vigour but nevertheless my main course was about to invigorate me. I did not realise that Pyeongchang 평창, is not only popular for the ski resorts but the cows that grazed the hills have provided unrivalled beef in Korea. I found out that only after leaving Phoenix Park that there are shops selling Pyeongyang beef in and around the area.

I ordered fried rice with beef cubes and it comes with some korean condimnents. The beef was tasty and it was so tender with no chewing needed, and it was definitely distinctive that you dont forget that first bite.
This was my first and only encounter with Pyeongchang beef and it was certainly good. Little did it realise how popular this is to the Korean countrywide and those who passes this area would buy them home.

Finally, surprising the restaurant offers Ethiopian Mocha Harrar, something unique at W6000. I had a cup and wrapped up a good meal up on a ski resort.

Checkout the KBS documentary on Pyeongchang beef on the corner right hand poster of below pic.

NOT JUST BEEF,
IT'S PYEONGCHANG BEEF

Grand Hyatt Seoul is so regal and beautiful

2010-01-27T00:15:00.007+08:00

Grand Hyatt Seoul

747-7 Hannam 2-Dong, Yongsan-Ku,

Seoul, South Korea 140-738

Tel: +82 2 797 1234 Fax: +82 2 798 6953

Email: seoul.grand@hyatt.com

Grand Hyatt Seoul paced the standard of a hotel beyond just accomodation for the nite, it is luxurious, grand with awe-inspiring decors, excellent service and so regal and yet trendy. It was simply a perfect getaway up at the foot of Namsan Hill, overlooking the surrounding city of Seoul. It is so splendid to look out of the window with a view of city lights and a majestic feeling on top of the world just sweeped over you.

The Lobby Lounge with the resident band crooning at the centrestage brought warmth and relaxation to the guests gathering in the evening, enjoying the music and drinks.

From my hotel room, we let the very cold wintry air seeped in throught the ducts and from the window you get a view of the magnificent ice skating ring below with skaters "dancing" into the night creating a fairyland magical effect before your eyes.

And with Christmas in season, the Grand Hyatt Seoul comes alive with the special effects of chrismassy touch, lighted trees and guests in holiday mood and impeccably dressed too. At dinner, they were seen exchanging Christmas gifts too.

Turning the garden into a Wonderland with trees "blooming" as nite turns in.

The beds are not as comfy as you would like it to be though.

From the room window, you get a view of skaters who are oblivious of the cold at minus 18deg C.

Seoul Tower on top of Namsan Hill..

SPLENDOUR IN SEOUL

FOOK WENG SEAFOOD RESTAURANT PTE LTD

2010-01-12T00:40:00.010+08:00

No. 3 Seng Poh Road
#01-01 Singapore 168891
Tel: 65361691
Email: fookweng97@singnet.com,sg

Chef Ang Song Kang or better known as Chef Kang was missed by many when his famous Canton Wok at Joo Chiat had to be closed, for some reasons. I have tried his culinary fares and he is good, creative and daring to be different, especially when he posted a huge poster of himself outside the former restaurant.

Well, reputation brought him back to his feet again and he is now the Chef at new Hong Kong styled restaurant at Seng Poh Road, just behind Link Hotel. It opened just two months back, with Hong Kong typical Cantonese name,

FOOK WENG SEAFOOD RESTAURANT.

Very unlike the previous setup in an old colonial bungalow, this is a splendidly spanking new restaurant with an open kitchen concept behind a glass divider and a corner to display the roast duck and char siew and cascading tanks for the live fish and crustaceans.

I heard dinner is packed but for lunch, the crowd was thin and almost all waiter, waitress and captain attended to four of us besides a few other tables. Service was good and so was the food. Though the Dim Sum selection is not widespread, the dishes were better than some of the restaurants I had in Hong Kong. Dont underestimate the usual Char Siew Pau (steamed BBQ pork bun), this was no ordinary fare but ingredient like Mui Choy, preserved vegetable with the char siew was delectable.

Another favourite is the Deep Fried Yam Dumpling that is so tender and tasty with a delicate crispy nest like outer coating. Not to be missed is the Deep Fried Durian pasty and at SGD4.00 for a plate of six cut pices, it is certainly worth your fill.

The Canto Styled steamd Prawn Dumpling and Hong Kong Styled Steamed Siew Mai effuse the charm of real DIM SUM taste, freshly steamed with fresh prawns and a well rounded fillings.

The glutinous rice wrapped in lotus leaf offer more with shred of dry scallops and salted egg yolk, every spoon was yummy.

My only grouse, the DONG PO braised Pork was not as tender as I wished it had been and besides it has a vinegary taste..

I have not tasted much of Chef Kang's feat today and he was no where to be seen either. I was told, our dear chef was busy in Guangzhou making his purchases for the coming Chinese New Year and that's the mark of a good chef who is involved right up to the finer touches of choosing the ingredients himself.

So much dish we had and the Bill comes up to SGD89.00 with NO GST and SERVICE charge at all.

Certainly recommended though I wish it has the Hong Kong morning mood where the restaurant is packed to the brim but again, I am happy that we were well attended to today.

KAI KEOK OR CHICKEN FEET

YUM CHA @ SENG POH ROAD

TOM N TOMS

2010-01-10T23:55:00.006+08:00

TOM N TOMS
ICON Village
#01-12, 12 Gopeng Street
Opening Hours : 7am - 11pm

A new coffee chain, Tom N Toms attacted me as I passed by Icon Village which is just behind Amara Hotel. It's the "No. 1 Premium Coffee in Korea" but despite the already saturated coffee business that has already mushroomed everywhere, be it the popular STARBUCKS, SPINELLI or your local brewed kopi from coffee shops/cafes, TOM N TOMS has infused more buzz to the scene with its uniquely Korean established premium coffee brand unheard of to many Asians who has grown up with the known brands.

How much more Korean is the 100% Arabica Coffee it serves?

Well the cafe is bright and cheery with Korean staffs manning and serving you instead and the modern interior decor is quite nice and pleasant. This joint is brought in by Lexicon Group who are the publisher of Wine & Dine magazine. Korea is the land famous for its Ginseng and the latest addition, premium coffee adds to the wave of korean exports that thrilled the world by storm.

I just needed a cup of coffee to perk me after a heavy lunch at Fook Weng and I walked in to order a nice iced latte. My latte was ready as soon as I got to my seat with the round gadget, a buzzer lighting up and this signalled that your order is ready for collection from the counter. My iced latte @ $5.20 was thick and I did not add 'soltang' or sugar and the aroma is nice.

TOM YUM KUNGFU

2010-01-03T23:31:00.010+08:00

Tom Yum KungFu

16 Circular Road
Singapore

Tel: 65361646
11.30am - 3pm and 6pm - 10.30pm weekdays,
till midnight on Sat, Closed on Sunday

As I just came back from wintry Seoul where warmth is desired on a -12C weather condition, I got an email to savour hot tom yum soup with some frens. Wished this happens in Seoul then and that would be a perfect match to have steamy hot soup amidst a darn shivering cold weather.

Opened a year ago, this NO GST small casual restaurant is crowded and despite our reservation for six (from four to five and now six), we were placed at two joined tables just outside the eatery although we preferred the inside. However, seeing the squeezy small place, outside was definitely better. Many tables were having the popular Thai steamboat and the aroma of grilled beefs whiffed through the air.

The wide-ranging 96 items listed in the menu offers little help as we were spoilt for choice as to what to order and we kept to those close at heart like Fresh Mango Salad, CLEAR Tom Yum Soup, Pad Thai, Isaan FRIED CHICKEN WING which was very delicious and Deep Fried Sliced Fish.

Prices are very reasonable and owner, Kelvin Giam's venture together with his Thai wife offered some authentic Thai fares that I felt I could not have easily tried off the streets even in Bangkok (it took me some time to find such food during my last trip). However, the Tom Yum soup was a bit too sourish then flavourful and the pad thai was rather bland but the surefire winner must be the steamboat which caught our attention though we did not order this $25 dish.

The bill that came was uniquely handwritten and not cash registered printed but at $89 for 6 of us, we were satisfied with the nite out at this casual outfit.

THAI KUNGFU@ CIRCULAR ROAD

GOOD FOOD IN TANJUNG TUALANG, PERAK

2009-12-06T00:49:00.025+08:00

JOURNEY UP NORTH TO TANJUNG TUALANG

We spent a nite at Palace of the Golden Horse Hotel in KL before we continue up north to Perak and it has been years since I last journeyed to Ipoh famous for its fattened taugeh dish with chicken, smooth, soft kuay teow and great dim sum spread at Foh San or Ming Court.

The changing sceneries as we travelled up in Perak offers a nice view of limestones hillocks dotting the landscape, not found elsewhere in Malaysia.

Our first stop at Tapah rest stop is very interesting and here you can find an array of local fruits some of which I have not seen before like the abiu, which tasted like persimmon to me. I also bought some Daging Tok and it's proved to be very tasty, just like beef jerky and full of flavour.

Most interesting is the eco-sights enroute to Tanjung Tualang which is sited along Sungei Kinta. Tanjung Tualang is a small quiet town and in its hey days, famous for tin mining and since then all tin mining activites have been disengaged and stopped, you will find on both sides of the road leading to the town, dotted with abandoned and disused tin quarry lakes. The sky was at it's best blue reflecting its image on the pools of water and small cranes perched on dead tree trunks or water buffaloes at the fields is a common sight.

Such pleasing sceneries with stretches of empty land that met the clear blue sky has such calming effects.

It is in this lakes, ponds, Sungei Kinta and Sungei Perak that offers life back to Tanjung Tualang.
It is the breeding ground of a type of crustacean called BIG HEAD PRAWNS or better known in Cantonese dialect as "TAI TOW HAR" which brought droves of tourist buses and surrounding residents to relish the tasty BIG HEAD PRAWNS, considered the best in Malaysia (although I had some reservation about it probably we didnt get the real stuff?) and that was the reason we travelled long distance from Singapore to this town, which is about 45minutes away from Ipoh.

The river prawn fishermen used these cane baskets to do their daily catches from the rivers and mining pools which seemed to be teeming with BIG HEAD PRAWNS. It is the expanse waterways that the prawns are able to swim about thus, the meat are firmer and tastier.

I discovered about this town from TASTE WITH JASON, Astro culinary screened on Asian Food Channel just before I booked the tour and noted with interest the excellent dishes of Tanjung Tualang that we can savour.

Jason, a Penangite goes around Malaysia introducing off the beaten track good food and in one of his series, he introduced a popular Seafood Restaurant, one of the best of the 10 Seafood Restaurant in Tanjung Tualang. In fact, in the show, he even challenged that the restaurants should be name RiverFood rather than Seafood as these are river prawns.

Restoran Makanan Laut Yew Kei
No. 1 Jalan Pasar
31800 Tg Tualang
Perak Darul Ridzuan

Tel: 05-3606686
Contact Mr Phang Yuan Peng HP 016-5333026

Our tour brought us to this Restoran Makan Laut Yew Kei which we found to offer notably very good meal too. By far, my lunch chats with my colleagues drew positive response regarding Tanjung Tualang and at least two of them knew about this town famous for its big head prawns and in fact one is travelling this weekend back to Tanjung Durian a short drive from Tanjung Tualang and definitely tasting Big Head Prawns is on his card.

Our first dish looked sumptiously good as the signature dish of big head prawns were served purely steamed with egg white with julienned ginger to accentuate the flavour. Notably missing was the BIG HEAD where roes are abundantly found...where has the heads gone to? The prawns are is tasty, springy, fleshy and fresh.

Owner, Mr Phang was busy in the kitchen cooking a storm for the 4 busloads of hungry tourists from Singapore that just arrived. The dishes are all very tasty, homey and everyone enjoyed it thoroughly.

These prawns are also deepfried Kam Heong Style and the biggest size cost as much as RM75 per kg. Hmm the tour package is certainly worthwhile where food is concerned as the last second dish, we tucked in crabs cooked with salted egg, another tasty dish. The belachan kangkong is so yummy too. We certainly enjoyed the special Rojak dish and steamed Catfish to add to the list of nice dishes.

There was not much time left for us to explore Tanjung Tualang after our satisfying meal but I must have the dessert and herbal drinks that Jason has recommended and I was quick to make an exit to the nearest beverage stall leaving others behind.

I enquired the jelly dessert drink called "WEN TOU LONG" or giddy head ? such an interesting nickname and perhaps I was "giddy" too enjoying such a soft layer of jelly on top of iced water squeezed with lime juice, that I could literally sucked the jelly with the shaved ice and drink altogether and it was very refreshing indeed and certainly a good recommentation.

Spoke to the owner if she was the one featured but alas, no, she told me that she does not take to the media much despite much persuasion from Jason's crew and had in fact recommended another stall within a shophouse to be featured instead.

What's WEN TOU LONG ingredients? Not your usual jelly stuff but a CEREAL from Sichuan Province in China and when used rubbed with banana and refined using a strainer, it forms a jelly like dessert, how interesting.

Another noteworthy name Jason introduced Ais Pegaga that goes by the moniker, "PAN TAI WOON" is a green herbal drink that is supposed to be cooling for the body and it was said that it is good for blood circulation and improved condition of an injured arm or leg.

What is PAN TAI WOON? In Cantonese is half big bowl? Basically the drink is the juice of Centella Leaves and the owner in the other stall was more than willing to show me. She brought out the bigger leaves direct from the fridge compared the much smaller ones outside and it certainly earned its name given the shapre of the leave. I left convinced and I bought the whole 1 litre bottle at only RM5.00 to save my injured arm, lol.

TANJUNG TUALANG SMALL TOWN

YET BIG IN NAME !

RESTORAN DRAGON OAKLAND SDN BHD

2009-11-30T21:57:00.025+08:00

Restoran Dragon Oakland Sdn Bhd
No 146, 147 & 148
Phase II, 70300 Seremban
Negeri Sembilan Darul Khusus
Tel: 06-633 2815

This is perhaps the best 3D2N tour package that provides excellent meals and hotel accommodation as we journeyed up to Seremban, KL, Tanjung Tualang, Kampar, Ipoh and Tanjung Sepat.

One of the highlights of the tour starting from 26May was our first lunch stop at Seremban located within an industrial/commercial area although it seemed such a dry and uneventful place to enjoy a nice meal. But it is far from the maddening crowd yet so pompous to have a big feast usually thrown in celebration of a special occassion and we were just having our lunch.

It's a two storey restaurant with huge dining area, good for wedding on the upper floor. Here's we were treated to a two hour lunch with superb servings dish after dish, very unlike any other tour meal where they rushed you through with mediocre fares only.

We had the taste of the famous Hakka Dish of PENG CHAI or "POON CHOY" here, way before Chinese New Year and it's a pot of Good Fortune Seafood loaded with layers of expensive seafood, meat and vegetables that can cost upto SGD300 or more during the Chinese New Year period in Singapore but unbelievably it is included in the tour package.

Restoran Dragon earned a name for themselves with the Best POON CHOY offered in Seremban and the owner, an affable man in his 60s, Mr Bi Ah Lek ANS. AMN PMC and PJK is a first generation owner with more than 40years in the business.

My 80+ Aunty with the owner, Mr Bi

Just within 2009 they have served over 4880 tables of POON CHOI and is still counting as the year has not ended. In fact as we left, they started to gear up for an Indian wedding with the host entertaining their guests in a popular Chinese Restaurant to lap up to RM50,000 worth of good spread that they cannot forget.

POON CHOY is a treasure trove of topgrade and premium ingredients that fills the pot, usually a huge claypot, and it is an age old delicacy dating back to the Song Dynasty. In this modern day, it is usually served during Chinese New Year. It represents happiness and unity in the family where family members unite together on such festive occassion to enjoy a meal from one big pot. To the Chinese, the premium stuffs usually signifies abundance and good fortune and we were sincerely fortunate to enjoy such a feast even before CNY.

We made sure that we did a treasure hunt and altogether we found at least 16 items (usually about 38 items therein) in abundance and it was certainly an overprovision as we could not finish the whole pot....if not we can "tarpau" back, it will be an excellent leftover that will taste so good...

1A juicy tender whole ABALONE (which was served separately)
2Duck Meat
3Chicken Meat
4Prawns
5Brocholli
6Dongpo Meat
7Quail Egg
8Braised Groundnut
9White Radish
10Mushroom
11Mock vegetarian meat
12Mock squid
13Roast Pork
14Beancurd
15White Cabbage
16Gingko Nuts

......and we lost count

There was no Red Packet to give for a special occassion yet we were each served with big bowls of Sharkfin Soup that is thick and not the usual measly few strands swimming in a small bowl. In it, we could feel the freshness of crabmeat, not crabsticks complete with a fresh scallop and we simply feasted on this meal.

As we were wowed dish after dish, it seemed like a never-ending meal as we got to taste a simple specialty of a dug out egg filled with meat and drizzled with nice gravy. This was just the start of the journey and we were already amazed by the generosity and the genuine gesture that makes a good tour.

POON CHOY

MY POT OF FORTUNE IN SEREMBAN

OM BURGER

2009-11-22T22:51:00.014+08:00

with Dr Leslie & his KL kawan2

OM Burger Stall
Lorong Kolam Air Lama 1
Ampang KL
(just in front of 711 store)

I was in utter disbelief when Dr Les wanted to eat Ramly Burger. It was an impromptu request made past 10pm after having our heavy dinner dig at KL's famous Petaling Street Hokkien Mee where we cant even finish the meal.

It was also such sheer coincidence having just bumped into him earlier along Petaling Street as he just arrived KL the same day. With his kind invitation, I end up joining him and his KL kakis for an evening of good treat around KL.

At this hour, the nite street stalls in KL are buzzing still and his KL frens should have no problem getting this request fulfilled but we got more than we ask for. They were more than happy to recommend us not just any Ramly Burger stall but the best, most beloved stall, OM BURGER.

It's the ultimate for those who need to nurse their growling stomach late into the nite. Well this place was familiar to the KL kawan as it is the their usual late nite haunt when the gals would hang out to satiate their appetite over a simple burger.

This is by no means any simple Ramly Burger... it's awesome, full of flavour and the burgers were bursting with a mess of minced meat pattie wrapped with overflowing fried egg and lapped with sauces and chillis, you are certainly in for a nice satisfying treat.

Just the sight of it makes you salivate but as we wait for our servings, we watched pakcik as he spooned over generous portions of butter onto the meat patties without any reservation to reduce. The burgers, literally swimming in clarified butter, were sinfully rich, we muttered but nevertheless, it's going to be the best we are told.

It came and we did justice to the three burgers we ordered as we wolfed them also without reservation that we will have an overworked stomach tonight. The burgers include the new OBLONG BURGER (oblong shaped), not Ramly but a new brand called Sempoii. SHIOK !!! is the word as we shared amongst us whilst the KL kaki pretty lasses looked on. Thanks for the good recommendation, it was the nicest, we agreed.

OM OM OM

TO THE BEST KL BURGER

TASTE OF 광 주 GWANGJU CUISINE

2009-10-31T23:25:00.025+08:00

아리랑 Arirang House
Geumsoojang Tourist Hotel
559 1-Gyerim
1 Dong - gu Gwangju
South Korea 501806
Tel: 062-525 2111
Opening Hours : Lunch 12 - 2.30pm Dinner 5 - 10.00pm

I was amazed by Martini's sense of adventure in Korea when he decided to extend with a one day trip by travelling southwards to Gwangju, Korea's 6th largest city.

I thought it was surprisingly brave of him on his first trip to this country and without any basic knowledge of Korean language, he was prepared to travel extraordinaraire all the way to Gwangju, a three hour journey by train from Yongsan Station in Seoul.

The mere thought of meeting a distant Korean friend whom he has not met since Melbourne school days, this trip is certainly a must or perhaps never will be.

He was met upon arrival at Gwangju station and from here he was whisked to the nearest restaurant which is about 10minutes walk away for lunch. The lunch greeted him with much spectre with an array of choice to last through the interesting meet-up with his friend.

The meal of traditional Korean cuisine that Gwangju offers includes fresh abalone sashimi prepared by the chef armed with 30years of experience at a restaurant called ARIRANG HOUSE on the 2nd Floor of GEUMSOOJANG HOTEL.

Above this, he was invited to a have a taste of Full Course Traditional Korean Cuisine and going through the pictures which he shared, certainly it is not the usual korean fares that you get in Singapore and according to him, it was impressively good and tasty.

The fish is so pinky, you cannot deny how fresh the serving is.

Seafood must have arrived from the sea this morning; see how fresh the prawns are, hidden below the moutain of julienned cucumber.

The dried persimmon serving is just as interesting, SIMPLY IN ITS PURITY STATE.

Wah, being treated to eat like a king in Gwangju, it is definitely worth the trip; The food is not too expensive too at about W50,000 equivalent to about SGD120.00 I think I will make my way there too....

ONE IRRESTIBLY HEAVENLY LUNCH
IN GWANGJU......

2009-10-31T22:59:00.010+08:00

Lee Thim Kee Medical Hall (Osteopath)
Consultation Hours
Mon - Sun & Public Holiday 9am - 5pm
Chinese Physician
Lee Swee Wah Lee Yoke Wah Lee Weng Keong

Blk 5 Banda Street (Chinatown)
#02-80
Singapore 050005

I have not been updating my blog for a month now and you may be wondering why.

I had a nasty fall recently that left me with an injured arm but well after rounds of sinseh plus an X-Ray scan, I am now fully recovered.

I came across this Chinese osteopath whose skills are rare as he simply sets your bone or sprained muscles back in position with almost painless execution and to a point he even utilise his feet (mind you he walks around without footware) and if need be, thrust his leg on your body whilst he worked on the affected part.

Yes, he has helped normalised my right arm.
He was recommended to me by my mom and situated in Chinatown. I enjoyed the old shop atmosphere, breezy with the fans blowing, a radio (like Redifussion style) soothing you with music/songs and a small TV to keep your eyes off your problem. The furniture is covered with tarpauline covers and he sits on round chairs that were 4inches high having the 4 legs sawn off.

The shop is on the second floor of Block 5 just opposite Maxwell Market and is easy to find. He is an old hand with skills passed down 30 years and altho his wife and son, also a qualified Chinese physician are adept and do attend to patients as well, he is certainly the one to seek.

PENANG's BEST POPIAH

2009-09-13T21:43:00.011+08:00

with CK Lam, Taukwa and Uncle Smart

Popiah Stall
Lot 17 Padang Brown Hawker Centre
situated junction of Dato Keramat Road and Jalan Perak
Opens Daily 2.00 - 6.30pm except Thursday

Having enjoyed many of Penang superlatives in best Char Kway Teow, best Lorbak etc we had to tweak our to-do-things and this was not in the list that taukwa has conscientiously detailed in his scribbled, handwritten notes but he was very obliging to let me have my say for the day. We must have Popiah, he heard me say and there's no parallel to what this stall offers and I wanted very much try what Penang's Popiah is like when doused with gravy. Doubts casted over our minds like will it be too mushy for our likings etc?

Wet popiah or spring roll is unheard of in Singapore and in fact, once I was flabbergasted to be served such wet popiah in a Penang restaurant in Singapore and reminded myself that I must compare with the real thing in Penang to demystify my curiosity that I am not being offered substandard dish. Not everyone takes a liking to having a wet popiah but I certainly enjoyed this savoury spring roll and the sweetness comes from the rich crab stock and the sengkuang or white turnip. The feeling likens to one enjoying popiah and crab bisque and you can extrapoliate that to lobster bisque for a higher order.

Ong Leng Hin's popiah has been enjoyed by Penangites for a long time as he is the second generation to continue the family business since it was started by his father at the same spot since 1950s. A roll cost RM1.30 but at RM2.30 you got more than you can bite; a mantis prawn to value add to ingredients. For us, we get to enjoy the passed down receipe, unsure if the tradition will continue in the future for one to enjoy.

Ong is able to prepare at least 10 popiahs at one table setting and he has a long wooden plank on his workstation to cut up the popiahs that lined it as he prepared them on the spot.

I am pretty fussy how the sellers wrapped the popiah such that when you picked a piece up with chopsticks, the roll is still tucked neatly without the ingredients falling out. That by itself is a skill. I did my chopstick test and it passed. The julienned sengkuang was juicy and moist and overall the crab stock lent the savoury popiah the sweetness.

Thanks to CK's good guide, we managed to track down famous stalls to fulfill our to-eat-list and Ong Leng Hin's is one such stall that we found and enjoyed and will come back for it again in the near future.

PENANG POPIAH WITH A TWIST,
DOUSED WITH GRAVY, THAT YOU CAN SLURP IT !

PENANG FAMOUS CHAR KWAY TEOW

2009-09-06T20:36:00.014+08:00

with CK Lam, Taukwa and Uncle Smart

Kafe Heng Huat
108 Lorong Selamat
Opening Hours: 11.30am ~ 6.30pm
Close on Tuesday

The first of the must eat stops after touching down in Penang is to try a popular Penang speciality, the famous Penang Char Kway Teow and we headed towards Lorong Selamat where one such stall serves very delectable one and it is very much near the vicinity of our hotel.

Along this stretch, you will find rows of others foodstalls but by far this is the reason most diners heads to Kafe Heng Huat to have their dig on a plate of the char kway teow to satisfy their cravings, which we too enthusiastically did.

The most prominent sight in front of Kafe Heng Huat is a matronly lady. She dons her perennial red beret (looks more like a red tower swung over her head) and wearing a big GOGGLE, she towers over the smoky wok, vigorously frying and dishing up plates of Penang Char Kway Teow with much gusto to the long awaiting diners at the coffee shop or waiting to packet it home.

Common to the hawker food scene in Singapore and Malaysia, Char Kway Teow is fried flat noodles, stirred in a wok. The ingredients are fresh prawns, cockles, beansprouts, chives, chinese sausage, soya sauce and/or chilli sauce. Simple as it sounds, it is important to control the flame and much skill is needed to come up with a plate that most would travel distance to have it. And you must be prepared to wait for hours for the popular ones.

Soon Suan Choo, the lady in red beret, certainly has attained the skills having wokked her way through since mid 1970s and if you are interested enough to try her Char Kway Teow, you must learn a few things here.

Just place your order and patiently wait for your plate to be served without posing much question or requests, otherwise, she will bereft you like a lion and you will be as tame as a mouse.

For the local Penangites, wanting a taste of this super duper plate of Char Kway Teow does not come cheap. First you have to wait and the smallest plate starts at RM6.00, then RM6.50 and money-willing, you must be prepared to fork out RM8.50 a plate for the most expensive one on the list.

But of course, you get your plate of goodness and enjoy it until you dream of coming back again to wait patiently in queue once more when your craving starts.

Enjoy it here as the prawns are big and fresh and Char Kway Teow is very tasty and well wokked up. It certainly titillate our tastebuds that we get to enjoy such a dish upon our arrival.
Good stuff cannot miss.

PENANG CHAR KWAY TEOW
- A TASTE THAT LINGERS ON.....

PENANG FAMOUS LORBAK

2009-08-24T21:47:00.019+08:00

with CK Lam, Taukwa and Uncle Smart

Kafe Kheng Pin
80 Penang Road

junction with Sri Bahari Road

(along same row as Cititel Hotel)

Open 7am -3pm (closed on Monday)

Penang's Lorbak is what we call in Singapore "ngoh hiang" but taste and texture are miles apart and this taste has been lingering in me for a long time since I have my love at first bite;

This is another popular must try street food of Penang which you should not miss cause if you do, you have missed an important essence in the food scene in Penang.

CK Lam recommended us to this famous lorbak stall at Kheng Pin Cafe where Lau Joo Choon (in his trademark white cotton beret and white apron) and his wife Khaw Ai Wah offers us delectable good deep fried lorbak (RM10.00).

He has long been in this business since 1970s, a good more than 35years of service bringing his best snacks to me and you and has continued to add new items to the many varieties to choose from. This includes a motley of other deep fried stuff like prawn fritters (RM0.70), yam (RM1.20) which is very "sarng", fish (RM1.50), bean cake, sweet potatoes, spring rolls (all RM0.70 each) and cuttle fish.

Lorbak is a actually a deep fried beancurd sheet roll wrapped over lean pork cut in thick strips. The meat is seasoned with five spice powder which provides the unique taste and is mixed with chestnuts and shallots.

This is different from "ngoh hiang" we have here in that we used minced meat instead. The dipping sauce is chilli sauce whilst we use sweet black sauce and that's how never the twain shall meet but we loved the lorbak more.

Frankly speaking, I am not as impressed with the lorbak as with the PRAWN FRITTERS.

The prawn fritter is so crispy and tasty, easy to bite without the prawn shells getting in a way. I enjoyed it very much that I order one extra piece for myself just to savour that intriguing crispy texture yet with juicy prawns. Lau actually uses the tiny white prawns, assembled them in a circle on the batter and deep fried them. This is truly an enjoyable snack that I will miss and already am missing.

GO TO KHENG PIN IF YOU CRAVE
FOR PENANG LORBAK!

PENANG BEST ROJAK

2009-08-16T20:56:00.028+08:00

with CK Lam, Taukwa and Uncle Smart

Macallum Flat Hock Seng Rojak
Stall below Block 10-15-6 Tingkat Paya Terubong 3
11050 Ayer Itam
Pulau Pinang
Tel: 04-8269314 / 016-4772472
Business Hours: 1.30-5.00pm

It's a colourful array of ingredients that appropriately makes the dish called ROJAK, a Malay word for "mixture of things". Rojak is a snack dish enjoyed by every race in Malaysia and you can find Indian Rojak, Chinese Rojak and unique to Penang, the Indian-Muslim Rojak called the Pasembor and we have the ultimate PENANG ROJAK. The latter typically has lots of fruits which should be the healthier version unlike the Singaporean version which adds "you tiao" or chinese cruellers., deep fried stuff.

CK Lam introduced us to this super Hock Seng Rojak which all of us enjoyed thoroughly and we literally licked the plate clean cause it is very appetising and tasty.

As we hang around uncle, who dished up the rojak with much vigor and excitement, he shows us the top grade ingredients he adds into the rojak. He enthusiastically tells us that the hae ko (prawn paste) he used is the top grade product and how he pre-mixes this concocted paste such that you dont get the kinda of paste with a strong hae ko smell but rather a fragrant paste instead.

He further adds a pinkish "special powder" which no one else uses, his secret receipe and I tried getting my senses to identify off the nose but I was unable to. He further elaborates how he has laboriously made trials and error to create this dish which "crowned" him the ROJAK KING, a self proclaimed title, which we all acknowledged that it befits him after trying the powerful knock-out taste of his wonderful rojak.

This is how he prepares Penang Rojak:
Cut the fruits into wedges and put them in a long cylindrical container for tarpau or styrofoams boxes for those eating on the spot. I noticed that he does not use local cucumber but Japanese cucumber; Then goes in the cut miniature Jambu Air (water apple), Papaya, Turnip (or mengkuang), seedless Guava, Pineapple and Green Mango. Then he adds the cut Cuttlefish (jiu her).

To prepare the dressings for the sauce, he ladles over the hae ko (prawn paste), adds a copious amount of the special powder, sieved the freshly cut calamansi lime juice and mixed it. For the toppings, he spooned over roughly chopped groundnuts and finally heaped spoonfuls of special dried baby shrimps over the paste.

He walked over our table and reminded us that you only pour the separate rojak sauce which has very thick consistency, onto the cut fruits and tossed it just before you eat to prevent it from turning watery.

And the verdict is a SUPERB PENANG ROJAK, with all very fresh ingredients which was prepared with a heart to give his best for an ultimate dish, that we also think he deserve to be called ROJAK KING in Penang. The peanut (not grounded but more chunky) and the dried baby shrimp combined with that thick hae ko simply creates a very yummy dish.

Not only we get to eat there, CK has packed each of us the special concoction of Hae Ko paste to bring home back to Singapore. It was certainly a nice gesture !!!!

PENANG ROJAK
..... SIMPLY WHET'S UP YOUR APPETITE !

PENANG - FRESHEST NUTMEG JUICE

2009-08-12T00:06:00.011+08:00

with CK Lam, Taukwa and Uncle Smart

Lam Ah Kopi Tiam
194 Lebuh Pantai
10300 Pulau Pinang
Tel: 04-2613984
Business Hours: 10am to 4.30pm
Close: Sunday and Public Holiday

It was unimaginable for me to enjoy nutmegs as it is more commonly known for its products of nutmeg oil, good for its application for stomach rub and its efficacy to rid the "wind" (flatulence) or the pickled preserved nutmeg that I still dont really fancy. Penang is widely associated with nutmeg as any tourist would lugged back souvenirs of preserved nutmegs, cordial drinks or the nutmeg balm and oil and you can identify easily that he has just been to this beautiful island.

Whilst we head to Lam Ah Kopi Tiam for the popular "gu back koay teow" or beef noodles, I innocently ordered fresh nutmeg drink and it's literally freshly cut and blended on the spot. A bag of nutmegs evidently on display on the table tells you it is no cordial or concentrate drinks from the bottle, nothing but pure fresh juice.

I ordered one glass and it was a rare treat. A sip threw me in disbelief that the drink is really fresh, fragrant, not too sweet and certainly very refreshing and "kam" that we had more orders thereafter after having the first wonderful new sensation that we experienced. The taste is so unlike the preserved nutmegs and it stands out as a winning thirst-quenching drink for my table. It is unbelievably good and in our next few stops, I could not get back the same drink again as others just provide the syrup instead. Alas fresh nutmeg juice is not commonly found!

To make the juice, first you need a hardy duty juicer as the fruit is fibrous. You may wish to add mace, which is the pinkish membrane or blades that formed around the seed, as this makes the drink a more effective remedy for cough. The mace itself has a flavour of cinnamon and pepper and is supposedly more pungent than the nutmeg but the drink is very light and not overbearing strong in taste.

However, it is claimed that consuming too much fresh nutmeg as little as 3 nutmegs may cause hallucination, nausea, vomitting, so watch out for that myristicine, a substance contained in nutmeg which causes such narcotic side effect.

Nevertheless I enjoyed the fresh nutmeg juice very much that on my way back to the airport, I directed the driver to deviate and stop for me to have one more drink (definitely addictive) but fortunateLY or unfortunately, the shop was closed on a Sunday.

Now I have 3 cordial bottles of nutmeg syrup at home to cure my indigestion and/or flatulence after having such a huge appetite in Penang devouring the best it offers.

I SPY A NUTMEG DRINK IN PENANG ! BEST !

PENANG - APOM MANIS

2009-08-10T22:53:00.011+08:00

with CK Lam, Taukwa and Uncle Smart

APOM MANIS Stall along Lorong Baru
Off MacAlister Road
Penang

I am one person who likes to end a meal with a dessert, something sweet maybe because I am a sweet tooth person but that does not mean I must have sugar in everything. I have learnt to drink black coffee without sugar and similarly no sugar in soya bean drink because without it the coffee or soya taste is enhanced. However, if you may try, let me introduce you carrot cake "chai tow kway" dipped with fine sugar and it's the ultimate bite with a crunchy feeling. So why the sugary talk? Below is the word "manis" sweet as in sugar and here's one sweet dessert that I enjoyed.

My food trail came to a standoff with the famous Penang nonya kueh apom or apong meaning pancake. I found that I could buy APOM MANIS off the street. This was sold at a street food stall peddling along New Lane or Lorong Baru and this nonya or peranakan delicacy dessert of light yellow and green mini foldovers pancakes just seemed so appetising.

This is not APOM BERKUAH (apom with gravy) or better known as apom bok wa (just wonder if this pronunciation has been watered down). On the other hand, it neither the APOM BALIK, better know as "mang chian kueh" but a true blue nonya apom manis.

At RM2 (approx SGD 90cents) for five pieces, this is a real steal. It's yummy, it's delicious and satisfying. The crust is unevenly brownish toned (due to the sugared content) and the fillings consists of either sweet corns or sliced bananas. I had it fresh out from the pan and the latter actually taste much better and it's not too sweet for a delicacy which we dont find it common in Singapore except perhaps at Peranakan Restaurants or Four Seasons Durian pancake which has a perinnial long queue here.

So I did not try Apom from Apom Guan which was much raved about but this is as good as I can get, but it's true !

PENANG's NONYA DELICACY
- APOM MANIS YOU COULD NOT RESIST

Penang One & Only Original "Coconut Jelly"

2009-08-04T01:23:00.009+08:00

with CKLam, Taukwa and Uncle Smart

31st July 2009

JOEZ ENTERPRISE
Pemborong & Peruncit Buah Kelapa
201, Jalan Dato Kramat
10150 Pulau Pinang
Hp : 016 4409049
Tel: 04 2296063

This is one of Penang's charm where you can enjoy one & only original Penang "Coconut Jelly" at Joez who are also wholesalers and sellers of coconuts that come from Perak in the mainland.

CK Lam has helped us trace the Penang food trails to this old shop house along Jalan Dato Kramat. This is a one stop which offers you a cool respite from the scorching heat outside as you can savour cool and refreshing coconut drinks that comes in the form of a cold jelly formed within the coconut shell which has been kept in the fridge below 2degrees C.

The clean coconut shells are clean shaven with the husks removed and it is shrink-wrapped to protect this "innocent" thin inner shell of the coconut. Then when you removed the cover, the truthful revelation of what's inside breaks loose!! No coconut water but a jelly within? Dont expect to put a straw like one always do but they offer you a spoon instead. Is this some sort of a transformation that has taken place? Trace back to your Geography lessons then, the versatility of coconut tree, from the leaves, to the husk to the shell and it's content, they all can be transformed into something useful and now a jelly-like coconut drink? How innovative !

Scoop out and taste the translucent jello of coconut drink that fills the whole cavity. You can also can scrape the white coconut flesh to accompany the jelly and what it offers is so divinely cooling and refreshing, a mild fragrant and pleasant taste you have not tasted elsewhere. It's exciting what Penang could offer, something old something new for us to discover on the first day of our trip there.

We were like the "Machiam Katak Di-Bawah Tempurong" if you overturned the empty shells having our first taste of such a nice dessert. Well, at least we have tried and relished such a unique creation.

Checkout CK's blog
http://www.what2seeonline.com/2008/12/coconut-jelly-mae-tendernut-jelly-penang/

CZECHAR @ Ang Mo Kio - KAM JIA ZHUANG Seafood Steamboat

2009-07-26T21:30:00.018+08:00

24 July 2009

KAM JIA ZHUANG SEAFOOD STEAMBOAT
Blk 202 Ang Mo Kio Ave 3
#01-1690
Singapore 560202
HP 9006 7727
Callie Tan HP 91516798

It was nephew's birthday and we went back to this neighbourhood czechar which we have tried once last year and it is one of the better ones around Ang Mo Kio. Besides serving a mean celebratory meal with interesting dishes, their portions are reasonably big. You can equate to having a meal at a restaurant at a fraction of the price except that you may have to savour in a HDB styled environment as it was situated at a coffee shop below a block of HDB flat, but it is more relaxed with a "let your hair down" atmosphere and yet you can relish with gusto the good food before you.

The servers are two ladies who are very courteous and easy going, fast and efficient and they both looked like sister and the lady boss is not around tonight.

The bright red display board attracts you to their special dishes amongst many others and I already caught eye of their Dong Po Pork Belly dish as the meat is very tender and a "melt in the mouth" experience.

Vermicilli Crab in Claypot
Deep Fried Garoupa Chrysenthemum Style
Pumpkin Prawn Balls
Dong Po Pork Belly
Black Currant Pork Rib
Homemade Beancurd with Conpoy and Golden Mushroom
Fresh Scallops with Macadamia Nuts
Baby Superior Fin Soup with Crab Meat

Dish 1 ~ Dong Po Pork Belly

The traditional red eggs are prepared by my mum and she still took the effort to carry on this practice although it is no longer a tradition to eat this except during a first month birthday of a baby.
The first dish my sister-in-law ordered is the fried mee-suah with small prawns and this is very tasty, moist instead of the drier version most czechar and this goes well with the sambal belachan (though this is a thinned, watered down type of chilli paste). Not too sure if this is fried mee-suah but perhaps it is sin chew bee hoon instead but whatever, I finished my bowl clean.

Dish 2 ~ Sin Chew Bee Hoon

Lucky nephew has Shark Fin Soup for his birthday treat, and this czechar stall is generous with the sharkfins added. The soup is well thickened with stock and not too watery and overall, it's a thumbs-up.

Dish 3 ~ Shark Fin Soup with Crabmeat

The Four Heavenly King vegetable with minced dried prawns is crunchy and fried just nice without being overcooked. Nice name for a healthy green, a must try dish to get your daily dose of fibres as you crunch your way through.

Dish 4 ~ The Four Heavenly King Greens

The Red Garoupa is fresh and steamed Teochew style which is the best way to enjoy the fish.

Dish 5 ~ Steamed Red Garoupa

The Coffee Pork Ribs is robust with coffee aroma although I would prefer it more meaty so that it will give a more a powerful punch having to chew the tender meat packed wityh caffeine.

Dish 6 ~ Coffee Pork Ribs

I requested for this dish of Prawns with salted egg, very unique and creative and the salted egg lends the special touch to the taste though this round, it was too dry for my liking.

Dish 7 ~ Prawn with Salted Egg

I love this dish of Pumpkin Prawns as the sauce is smooth, thick and the prawns succulent. This is the second cze char stall that creates a dish of this sort with pumpkin mashed sauce, the best of course was from Siang Hee Cze Char. This attempt by the chef is quite close though the prawns are a size smaller but the shells have been removed which proves much easier to bite.

Dish 8 ~ Deep Fried Prawn Ball with Pumpkin and Butter

This is the most generous pot of goodness; it came steaming hot in a claypot and the fish maw and sea cucumber are nicely braised to the right texture and more than enough to dig in. You will enjoy this dish.

Dish 9 ~ Claypot Sea cucumber and Fish Maws

Finally, the birthday boy happy to have his cake from Polar, a mango sponge cake.

The birthday dinner was a generous spread of delectable good food and priced very reasonable as we enjoyed the 9 solid dishes at only $216 in all.

Wah Wah Wah Place

2009-07-22T00:26:00.008+08:00

11 July 2009

Another makan session by ieaters at a foodie's place is certainly an escape out of Singapore and although it is in Sentosa, Ocean Drive earns a vocab "Wah" for such luxurious bungalows fronting the waters, with open gardens and car porch parked with sports car, all neatly sited along this nice long driveway.

The host lent us his motorised bicycle and a ride in the evening round the estate with breezy sea wind sweeping your hair in disarray is just too cool cos, you are riding through one of the most expensive estate in and around Singapore where yatches are berthed next to bungalows that nestled around the waterways, where residents just gathered outside with their caucasian frens filling the air with laughters as I spotted a group enjoying themselves al fresco style sipping wine whilst I ride through their condo next to the lake and a place where sports cars zoomed past making me nervous enough to ride on the pathway rather than the road etc....as this is not your average Singapore estate but an address that spells the word Exclusive !!!

I had my maid prepared a last minute glutinous rice and this goes very well with another foodie who has brought homemade XO dried scallop with haebee (dried prawns). It taste superb and it's unusually found off the shelf from the supermarket but she has made this herself and it paired so well with the glutinous rice and by the time Dr Leslie wanted to include this on his no need knead dough pizza which he conscientously prepared for us, the container is empty leaving no trace of leftover cos it all licked clean !!. Food of the day was BBQ ordered from BBQ Wholesale Centre but you get a lot food out of aluminium foils and it includes small alu cups of cheesy mushrooms, alu packed cheesy mussels, etc but my feel is that for convenience sake of a one stop bbq order centre, food is fine but the grub is not worth the money.

The company is fantastic and so is the host and the highlight, you get fireworks display from the NDP rehearsal this evening, right from the horizon fronting the house. Couldnt have been more perfect gathering saved the thunderstorm and shower midway.

OCEAN Drive, truly a class of its own..

SANTE FE ON BOARD STEWORDS RIVERBOAT

2009-07-12T19:12:00.043+08:00

2July 2009

By Invitation on it's 10th Anniversary
**************************************
SANTA FE ON BOARD STEWORDS RIVERBOAT
31 Marina Coastal Drive Berth 1 Marina South Pier Singapore 018988
T 62785775
Operating Hrs Sun-Fri 12-3pm, 6-10pm Sat & Eve of PH 12-3pm, 6-11pm
www.riverboat.com.sg

Sante Fe Tex-Mex family restaurant on board Stewords Riverboat revived the old rollicking good times of yonder of the Huckleberry Finn era, a novel written by Mark Twain. A restaurant on board a stationery non-motorised steamboat which was once berthed at Sentosa (remember A&W fast food chain then) and now has found a new home moored at Marina South Pier. In fact the Stewords Riverboat is an icon to Singapore that with the many new developments fast changing the city skylines, we can breath at a slower pace in the presence a fascinating beautiful replica built in 1991 of a 18th century riverboat that is reminiscent of old times in which Santa Fe offers a host of delectable and enjoyable TEX-MEX fares.

Sante Fe started operations at Boat Quay in 1999 and has brought many Singaporeans the taste of authentic Tex-Mex cuisine which is an Americanised version of Mexican Food. Owner Eric Saw envisioned that the restaurant can propell to the forefront of becoming a lifestyle restaurant where you can dine and yet enjoy riverlife (waterfront) on a riverboat and you can imagine the activities-void Singaporeans looking forward to a totally different dining experience here.

Not being short of variety of dining hall, it hosts a restaurant style setting on the main deck or diners can choose the lounge-style corner but I believed the Bridge Deck which offers al-fresco dining with BBQs and Grills from various cookout stations is definitely a big draw. Singapore IR or Sentosa can be viewed from the gangway after dining, offering a reprieve to the heavy laden feeling after that good meal, just take a stroll around and enjoy the cool seabreeze and the calming sea.

Sante Fe also organised private functions, special events with entertainment
and you can have a good choice of:
Main Deck, warm and cosy with 100 guests dining capacity
Upper Deck, a dedicated function hall 120 dining & 180 guests sitting capacity
Bridge Deck, a al-fresco dek, a great place with 80 dining guest capacity

Gosh, they also offer Free Lunchtime Shuttle Service, no hassle of the lunchtime crowd. Shuttle Service from your doorstep and back for nearby addresses.

Operating Hours Mon-Fri, 12-3pm
Per Trip: Min 4 &Max 13 Guests
Addresses Served:
Anson Road
Collyer Quay
Esplanade Drive
Marina South Area
Raffles Ave (Esplanade area)
Raffles Blvd (Marina Square area)
Raffles Quay
Robinson Road
Shenton Way
Temasek Blvd (Suntec City area)
All roads bounded by the above. Call at 6278 5775 to book.

The signature BBQ Baby Back Rack @ S$21.90 and served with corn-on-the-cob is very nicely done. The sauce used to baste the ribs are very tasty with it is not chewy and this saves you from tearing with your knife and fork but with one bite the meat just slips off the bone. This is a good recommendation and it's pretty scrumptious for both young and old.

If you are not sure what to order, the sizzling sound and smoke with such nice aroma coming from another table that orders the Chicken or Beef Fajitas @ $22/$24 is another surefire signature dish. The grilled chicken or beef marinated with oil, lime juice, red pepper and garlic for at least 24hours before being grilled has the captured the essence of marinate with flavour well infused. The cooked meat are cut into strips and wrapped (burrito style) in warm tortillas and accompanied by a variety of garnishes including sauteed onions and bell peppers and condiment set of shredded lettuce, sour cream, cheddar cheese and pico de galo accompaniment.

And for one who has the BIG appetide, the Blackened Beef Burger which stood a half footer stack high with thick black-pepper beef pattie and crispy onion rings is very enticing. The pattie is moist and scrumptious and you may wolf it down with the serving of old-time fries as well.

The Turkey Quesadillas and Chimichangas and Buffalo Wings are a must order dish; Delightfully light and these snacks will disappear without you realising that you next pick falls flat on the empty plate because it is so enjoyable! LOL.

An if you eager to shop and eat, the Santa Fe Orchard Point outlet serves the shopping belt diners at the basement plaze of OG Orchard Point.

Another great dining experience without stepping foot onto
Mexico or US but right in doorstep of Singapore.

RIDERS CAFE @ SADDLES CLUB

2009-07-05T19:31:00.029+08:00

Sat, 4June 2009

RIDERS CAFE PTE LTD
51 Fairways Drive
Singapore 296965
Tel: 64669819
Fax: 6366 7456
Web: www.riderscafe.sg
Opening hours: 8am to 10.30pm
Tuesdays - Thursdays, & Sundays Kitchen closes at 9.30pm
8am to 11pm Fridays & Saturdays. Kitchen closes at 10pm
Close on Mondays
Contact: Willa Wong Mobile 96783712
Email: willa@riderscafe.sg

You will fall in love with this secluded equestrian place which is at the end of a long driveway through Fairways Drive off Eng Neo Road. Then turn left and you will come to a roadend with two colonial buildings and one of them houses RIDERS CAFE.

In the morning, you will enjoy the beautiful fresh air and pure quietitude at the place here saved for the horses clip clop clippity clop sound along the road to the greens or their stables and no where in Singapore can you get that close to these equestrian friends and we did. My friends were certainly enthralled to take pictures with them and see the circus-like parade when a few more horses passes by.

The notice board at RIDERS CAFE do remind patrons to keep clear of the stable area and that they are NOT ALLOWED to do the followings :

1 FEED THE HORSES
2 PAT THE HORSES
3 RUN BEHIND THE HORSES
4 RUN TOWARDS THE HORSES

Prior to this, my friend RANI have asked me to suggest a nice place to hold her birthday which falls on 1st July (co-incidentally another fren, MICHAEL's birthday is on the same day and he has also casually commented that the idyllic settings of RIDERS CAFE is comparable to having breakfast in Perth).

I immediately suggested RIDERS CAFE to RANI but I warned them there is no aircon and with the recent hotter than hot weather and the secluded place with no means of public transportation nearby, most of them were dismayed with my choice but I left at that knowing they will be overwhelmed by such a unique getaway with good ambience and certainly they enjoyed mother nature's surroundings and laidback settings and left with desire to come back for dinner another day. It's DA PLACE to hangout on a weekend.

The place was crowded to the brim and we were told ahead that we have to leave by 2.30pm as they are expecting another group of 40paxs at three pm. We were seated under the whirring fans with windows on both sides of the squarish dining place and the heat was not at all disturbing and we enjoyed the whole atmosphere which was breathtakingly serene.

The waitress, a young gal who served us was pretty attentive and took our orders without any mistakes despite that we had 11 different minds with different ideas on what to order yet were slow in firming up our individual final order. The plates were changed quite promptly without us asking and I am pretty appreciative of such gesture and that makes the dining here fuss free.

My glasses and my Panasonic LX3 cover and a copy of the SIMPLY HER Magazine from the stacks of magazines offered for you to relax and browse whilst you wait for your meal to be served; such bliss!!!

Since it was on a Saturday, both breakfast and lunch menu can be ordered and we had BUFFALO WINGERS at $10 or $16 for which you can have a pick of spice level ranging from mild, hot or bloody hot. This was very nice and recommended although the nite before I had it even better at Santa Fe. The marinade is well absorbed into the tender chicken wings and this was soon devoured and left us asking for more. Generally buffalo wings are coated with flour mixture, then deep fried before dipping into butter, hot sauces and cayenne pepper that leaves them glistening and spicy.

We also went for Seafood Marinara @ S$20. Nice but nothing unusual with ingredients like mussels, scallops and prawns.

SEARED ASPARAGUS is not often served in restaurants as a dish by itself and I was pleasantly surprised that this was on the menu for S$5.00. The CREAM OF MUSHROOM with rustic toast at S$9.00 was perhaps more expensive than others possibly at $6.00 but the serving was generous.

The Fish and Chips using dory was hard crusted I think as I see my friend tearing away the batter but alas most health conscious person would do this nowadays staying away from fried stuff.

I do dream of scones with whipped cream, butter and jam with tea but tea time is strictly 3pm and I just had to forego this. I just came from East Coast Jago Carrot Cake so I just wanted some something light and I ordered RIDERS BREAKFAST at S$13.00 instead with choice of bacon or sausages and toast bread with butter and strawberry jam and I asked for poached eggs instead of sunny side up and it was just simple fare that I wanted this morning.

CHAMOMILE TEA WITH HONEY at S$5.00 a pot for two was certainly very refreshing, the Margherita was meant for the birthday girl but we each took a sip but I like the vanilla milkshare at S$6.00 best of all.

And what did the birthday gal had on her special day? She ordered the GOGONZOLA RAVIOLI which comes with sage cream sauce and her verdict? very nice, not too much and it was delightfully light. Price S$18.00, average not cheap either but most ravioli are handmade, I believe although nowadays machine do churn out good raviolis.

The STEAK ONGLET @ S$18.00 was medium done slightly rare and this is the way it is supposed to be. It was served with rustic mashed potatoes and the steak came in two slabs. Tasty, not a tad chewy nor hard.

The popular dish by choice was the GRILLED HALIBUT with potato gratin at S$19.00 and three of my frens have ordered this. Fish is fresh but again halibuts are frozen fish so it must have been quite fresh from the supplier then!

Total bill came to $266.00 after 15% discount enjoyed with Citibank cards which is quite reasonable.

The Birthday GAL held my hands and thanked me that I made a great choice in such a lovely cafe as obviously she was well pleased. My pleasure !! In turn I must thank Willa for all the arrangements including our indecision on timing and logistics like to be seated nearer the window, she was obviously very wonderful listening to our requests and the few calls we made.

Owner, Jan Yeo formerly from the IT industry was a gem that day too having assisted our way out of the place through the woods cos we wanted to walk through the stables. I encountered a slight mishap that we met with a monkey came from behind and flared her fangs at me and I did the "Heiniken ad shout" and ran but unfortunately dropped my IPHONE. That "monyet" picked up my IPHONE and gnawed and chewed fiercely on my IPHONE holder that it became torn and tattered and I pretty scared that I will be loosing my gadget to a monkey (to our joke after the incident that the monkey is hungry and needed to call for food). With some quick thinking, we offered leftover birthday chocolate banana cake and it decide to throw away my phone for this. Such drama...

HAPPILY SPENDING SATURDAY BRUNCH AT RIDERS CAFE WITH MY GROUP OF 10 FRENS, SUCH JOY!

HONG KONG FAMOUS YUNG KEE CENTURY EGGS

2009-06-28T23:49:00.011+08:00

2 March 2009

YUNG KEE RESTAURANT
32-40 Wellington Street
Central Hong Kong
Tel: (852) 2522 1624
www.yungkee.com.hk

During my March trip to Hong Kong, we had to have a dig of Roast Goose and the recommendation was to try Yung Kee famed for its goose but little did we realise that the Century Eggs are the "star" delicacy of the restaurant, the taste that is supremely the best of all century eggs.

Yung Kee is easy to find, being 4minutes away MTR Central Station EXIT 22 but we had a hard find at first having taken the wrong turn and it was the passing police who came to our assistance. Well they were pretty friendly at least.

We were rather early before the shop opens at 11am and yet the queue was already forming outside and obviously they were Asian tourists who like us, simply must try before we head home. The moment the door opened, everyone was rushing in and I noticed that our senior minister Goh Chok Tong had also dined here once, given the pictures of dignitaries that lined the walls.

The roast goose, to me wasnt that fantastic as I have tried before in lesser known places but the accompanying starter dish of CENTURY EGGS with the pickled ginger is simply heavenly. I have never encountered such creamy, bouncy gelatinous translucent egg white, a misnomer, should be black and the greenish-blackish egg yolk slightly runny just like the Japanese precision in executing their version of perfect 6minutes-runny eggs. Ironically the pungent smell which comes from the ammonia (NH3) gave way to a fragrant smell and the soothingly gelatinous egg paired so well with the pinkish pickled ginger and this is the best century egg of "the century", I must admit.

After coming back, I have missed the taste of this special century eggs from Yung Kee and thanks to Cactus, he has brought me a box when he came back from Hong Kong.

Thanks a million, it was superb and the taste is just so remarkably good. I had also shared one egg each with two frens (one who says a bit enuf and end up commenting that it was the darnest best century egg, the star and the next best thing he did was to ask me for the address and another whose sister works in Wan Chai and yet never heard of this; obviously she will have to handcarry back in her next trip).

Next was Holydrummer who had profusely apologised that he delayed sending me a box of the Yung Kee Century Eggs when he too went to Hong Kong and had just delivered to my doorstep over the weekend. Well the point is Century Eggs do bridge friendship too, haha, no worries, it was very thoughtful not only to carry all the way but even if it spoilt, the eggs must have tasted the best.

How are Century Eggs made? Why is it black and why do we continue to enjoy them. Yes we should NOT have too much of it but once in a while enjoying such Chinese delicacy is alright.

Centuries egg are not really century old or you would have stayed away from the more than pungent smell. In fact, it the whole process takes about 30days only as the eggs or soaked in saline water and the pungent smell comes from ammonia which may be emitted. The pickling consists of water, sodium chloride and sodium hydroxide which are boiled and cooled before soaking the eggs therein. These are stored in a cool place for about 10days, the pickled eggs are then rinsed and dried naturally. Then coat the eggs with mud mix with the saline solution and rolled in rice husk and aged in two weeks time.

Simply the best CENTURY EGGS OF THE CENTURY !!

DIAN XIAO ER - revisted

2009-06-28T22:32:00.007+08:00

17June 2009

Dian Xiao Er
(Changi Airport T3)
65 Airport Boulevard
Level 3 L-F3 Changi Airport Terminal 3
Singapore
Tel: 6523789

Cannot decide where to go for lunch yet going to the airport at this time when Swine Flu has caught up with Singapore with most imported from overseas by passengers who flew back from swine flu infected countries and walking through the airport, going there for lunch is like a taboo. Going airport? we exclaimed but it's less crowded at T3 than at Tampines and parking is a lesser hassle and off we trooped there, the threat did not seemed real then.

Willi has made the arrangements and it was supposed to be for 9 and the 10th in Ir joined in and last minute arrangement for extra soup and rice was quickly settled.

Dong Po Rou, braised belly-pork is truly remarkable with the melting thick fats and the softened meat through long hours of braising gives you a melt-in-the-mouth experience. The layer between the fat and meat is seemingly seamless and fused and it turns wobbly when you grab it with your chopstick.

Besides this, Dian Xiao Er is popular for their duck dishes and we have ordered this heavily sedated duck with a distinct flavour of Dang Gui or tang kwei (angelica sinensis) that some may dislike the heavier than normal fragrant duck but I for one enjoyed the dish and particularly the herbal infused gravy lapped on my rice and it's just pure delight. The duck is crispy though a bit tough but Dian Xiao Er does it a mean style for one to enjoy, no doubt about it.

Char Siew was free on the house for the day and perhaps this is introductory for a new dish served. The distinct blackened tip with fat and meat cuts is a winner too and tasted like the KL version. Good recommendation,

We had other dishes and except the sliced fish which was a bit bland and not fresh tender nice, the rest including the Mongolian Pork Rib, the stir fired vegetable, the stir fry mushrooms, prawns and soup were arguably good and well enjoyed.

Certainly enjoyed another lunch at Dian Xiao Er except it was warm for a hot day and air-con was not blowing cold with drift of warm air instead.

We always end up with a cuppa coffee at Killiney Kopi Tiam or we would not have survived the afternoon with the heavy meal.

Good Makan Place !!

Who Stole the Durian From the Durian Tree

2009-06-24T21:53:00.010+08:00

Remember the sing-along song/game?

Who Stole the Cookie from the Cookie Jar? This is an interesting pre-school game that makes you rotate round the group and sing the song whilst aiming at another person in this blame game. Not sure if this is morally good song as no one will own up who does it.

When I was in Batu Pahat and buying durian from Yong Sai, next to Ming Castle, I spotted some durians with gaping holes, NOT one, NOT two but a few in the baskets of durians, something you will not get to see in Singapore cos those would have been rejected by quality control.

Curiously I asked the durian seller and he pointed out the real crook behind
Who Stole the Durian from the Durian Tree !

Who stole the Durian from the Durian Tree

Jencooks stole the durian from the Durian Tree

Who me?

Yes, you !

Not me!

Then who?

What? Mr SQUIRREL stole the Durian from the Durian Tree

Alas and so I found out that the culprit! Not only do they squirrel nuts away but squirrels too can bite through the torny hard shell to get to the durian flesh. Impressive !! they gnawed their way through and I am sure their jaws would have been weakened to enjoy the King of Fruits !

And I was told that whichever durian they had bitten that must be the best of the lot as the thief stole his loot, it must be the best of the lot.

But FINALLY we got the bigger loot instead but it was no BITE THROUG !!!!

Si Chuan Dou Hua @ UOB Plaza

2009-06-18T23:34:00.021+08:00

31st May 2009

Si Chuan Dou Hua Restaurant
Top of UOB Plaza
80 Raffles Place
#60-01 UOB Plaza 1
Singapore 048624
Tel: 65356006
www.sichuandouhua.com

Ieatishootipost, Dr Leslie Tay has jointly organised with Canon for a photography workshop and although I am no owner of any Canon DSLR, this is an interesting session to learn directly from the experts. I have migrated from the Sony Cybershot with 10megapixels to the coveted Panasonic Lumix LX3 but besides photography what's not stopping me to register immediately is non other than we get to enjoy the Imperial High Tea @ $18.00 (daily 2.30 - 6.00pm) with delectable dim sum accompanied by pairing of 3 types of tea at Si Chuan Dou Hua and Tian Fu Teahouse.

http://ieatishootipost.sg/2009/06/canon-ieat-food-photography-workshop.html

After the workshop we have the chance to take snapshots of delectable dim sum laid on the table. Everyone on my table was like doing the usual of shooting at the food until Leslie came and makes the difference for the day. He showed us a more interesting and unique way of food photography and all of us just sussed up the new approach as the food became our "victimised" focus to play on.

We were so caught up with photography including levitation piecework to make the food looks elevated above the vessel and this was more enjoyable than desiring to eat the delightful food presented. However, after completing our mission, we certainly enjoyed our dim sum but I must add that the SOYA BEAN CURD, Dou Hua is certainly the best, very smooth.

At the dizzying height of 60th storey where you can marvel at the scenic city skyline, we had a calming effect with tea appreciation ceremony presented by the tea masters. The three types of tea are "BiLuo Chun", "TieGuanYin" and "Da Hong Pao" tea.

Si Chuan Dou Hua presented us with a grand finale when they brought out a big artificial bonsai tree with savoury edible sesame balls blooming on the branches, very creative presentation indeed. Every table was presented with a min tree and we just pluck the balls from the tree.

The gleaming edible Gold on the dim sum add spectre to it

Mini Bonsai plant with blooming sesame balls

Tea ceremony

So pretty tray of dim sum with fish roe

Floating Siew Mai special effects?

Tea pouring skill need kung fu training

\ The tree blooms with sesame balls

Playing with Sesame Ball on the magic carpet

The long and short of it - springrolls, I mean !

Deep Fried spring rolls, rolls of them and diffent angles of viewing it

My half bite of the spring roll and creating food presentation with the lifelike carrot and bun makes it captivating

Gold shavings on the dim sum

Steam Siew Mai with Crab Roe

FOOD PHOTOGRAPHY, A FOODIES SECOND HOBBY