HitoMization

Sheraton Celestial Court : The Unorthodox Renditions of Yee Sang

2012-01-26T13:49:00.001+08:00

Have any of you asked yourself, "What is Lou Sang and why do we Lou Sang?". Chances are 9 out of 10 of Chinese could simply pass it off with some generic answer but the thing is they do not have a single clue on how it comes about and most often than not, they shrug it off as if it ain't big deal. No, this is definitely not the way.

The act of tossing Yee Sang, Lou Sang, is originated in Guang Zhou, China, in celebration of the seventh day of Chinese New Year, Renri or People's Birthday. Made of strips of raw meat, shredded vegetables and a variety of sauces and condiments, the raw meat in Yee Sang is the primitive symbol of the birth of humankind, which also homophonically represents the increasing abundance in the modern days.

Instead of the off-the-shelf Yee Sang which you could easily grab from supermarkets, one could conveniently go to most Chinese restaurants and order the same but the clever you should have known better that there are better ones out there.

Of tuna fish with thai mango sauce, of Norwegian salmon, China pear and black caviar with traditional plum sauce, of abalone with orange mayo sauce, Sheraton Celestial Court has invented its unorthodox renditions of Yee Sang that would appeal to the trickier taste buds. Being a modest adventurer, I opted for the tuna fish with thai mango sauce, which is a slight deviation of the usual.

The absence of the sweet note of traditional plum sauce was aptly replaced by the natural taste of thai mango sauce, which was tangy and spicy at the same time. Besides the symbolic reason for raw tuna, it balanced out the flavor of the dish by its subtlety in texture and taste. Something worth noting was some of the Yee Sang ingredients were made fresh, which partially contributed to the refreshing and mildly sweet taste of the Yee Sang. I would definitely give extra bonus point of fresh ingredients, what about you?

Despite the fact that Guang Zhou being the origins of Yee Sang, what most of the Chinese might not know is that Malaysia is the one started this Lou Sang trend years before Singapore adopted the same. Yee Sang Yee Sang, the higher you toss it, the better off you would be. Don't we all love abundance, prosperity and vigor?

BCard : An ideal gift for your loved ones

2012-01-23T01:10:00.000+08:00

A twist of fate was purposefully crafted from the very first place, that two individuals would meet each other two years ago and bump into each other one year after, which was when the final picture was revealed to all. Both of us are deliverable in the process. It wasn't an easy process; we fought, we cried, but we recollected the broken pieces and moved on.

26th Jan was neither a festive day nor a special day worth celebration of for the past 22 years in my life but Him being in my life changes the whole ball game altogether. Tough decisions, if you asked me, on what should be the perfect gift or where should be the perfect place for His birthday celebration, which fit within my budget. Even He himself would hesitate for the longest time ever.

Of course I wouldn't be able to afford everything that He wants, considering the differential ratio between our salaries. Perhaps a lifestyle reward card, which allows instant redemption of points on food and beverages, books and magazines, would be an ideal gift as he loves food (more than he loves me?) and casually enjoys reading self help books and magazines (He is practical that way :)).

Similar to Bonuslink card that most would have, I came across this BCard, which allows you to accumulate point as you swipe, and allows you to redeem cash discounts at BCard merchants, partially and instantly. No registration fee, No application for redemption and No waiting of delivery of vouchers are required for a lifetime membership. Alternatively there is this BGift Catalogue which you could redeem your points for gift vouchers too.

I think we could use some fine dining at Sampling at 14th, shop for magazines at Borders, fly on Berjaya Air or stay in Berjaya hotels for a casual getaway. All in all, it sounds perfect to us. I guess there is no slight hesitation that I should fill up the BCard application forms for both of us now.

Favola : Dainty Ravioli with Truffle Butter Sauce

2012-01-15T15:35:00.000+08:00

Growing up in a Chinese family, rice has always been my staple food. Pasta and pizza were not incorporated in my dictionary of life, until I started to get exposed to amazing dishes made of creamy mash potatoes, baked cheese, and some noodles that resemble pan mee, at the age of 12. I used to anticipate some great homemade dishes made by cousins, whom used to stay abroad for couple of years. Ever since then, there is this hidden italiano side in me that I could not help to fall in love with italian cuisine.

Undeniable as most would agree, being with a relationship does have some perks. Thankful nevertheless, it was Him who brought me to this ristorante italiano, serenely resided on the 8th floor of Le Meridien Hotel and that was officially my virgin experience to dine in a proper italiano restaurant, namely Favola. Decorated with mystical Venetian masks, Favola (which means fable in Italian) has a rustic Italian setting reminiscent of the renaissance era.

What greeted us warmly was the various looking bread served with three different dips. The texture of the bread was perfect : crispy on the outside but tender soft in the inside, which I wish I could have it refilled for free! Two of the dips were unusual but paired well with different bread, lest the olive oil dip would seem a little unimpressive. All other dishes aside, I would surely come here again, just for the freshly baked bread!

We ordered Capesante Scottate, which sounded promising as depicted : seared jumbo sea scallop with sautéed white mushrooms trifolati and truffle; and we were right about it. It was served with four giant scallops, crowning on top of foresta of sautéed white mushrooms trifolati and truffle.

My first tentative bite was proven unnecessary as the scallop fallen apart without much effort. Slightly chewy as it should be. The texture rendered some difficulty to capture the essence of the sauces, of which the mushrooms came into play. The mushroom was cooked just to the right wellness, neither too raw nor well. All the essence was well trapped in the foresta of mushrooms which was meant to be eaten with the scallop. I was delighted, this was probably the best scallop that I have tried in my life.

After having such lovely bread and great scallops, both of us were charged with unwavering anticipation over our mains selection : Veal Escalope “Due Modi” and Manzo e Patate Ravioli. If it weren't because of the bottle of wine, we would have ran into kitchen in the state of delirium!

Finally, the veal had made its grandeur apprearance. Apart from "huge", no other words were more appropriate to describe the portion served. It could have been more tender, juicier than what was served. It was not an easy dinner for him as He had to put up with the unyielding stubbornness of the veal, which had died with dignity. That apart, the sauce was intricately done with such complexity that dissection was alittle tricky than usual.

The same question, "Where is my ravioli?", kept looping in my mind. I wouldn't have known what is ravioli until I saw my Manzo e Patate Ravioli being served. I admitted that I was alittle taken aback, looking at how small portion mine was, putting side by side with his Veal Escalope “Due Modi”.

Easily countable with both hands, I had six demure looking hat-like potato ravioli stuffed with braised beef, swimming in the pool of black truffle butter sauce. To be frank, hearing the name "truffle" alone surmounted any other pastas that I was contemplating to try.

Flawlessly done, I love every single bite into the well cooked ravioli. I would have slurped the whole ravioli down but I did not as it would constitute shameless disrespect to the well braised minced beef. I noted a slight note of tomatoes in the braised beef which kicked in some natural sweetness into the dish.

The smoked black truffle butter sauce resembled the taste of foresta of sautéed white mushrooms trifolati and truffle in the Capesante Scottate, with similar intensity of flavor which I sought peace of mind. It was heavenly good that I was full before the fourth ravioli.

It is here at Favola, the fable, where you feel like heaven.

Gecko Gastrobar : Where alcohol falls in love with ice cream

2012-01-08T16:31:00.000+08:00

If you asked me 10 years back, what ice cream is my favorite, that would be Cornetto.
If you asked me 5 years back, what ice cream is my favorite, that would be La Cremeria.
If you were to ask me now, what ice cream is my favorite, that would be Macallan 12-year old single malt ice cream from Gecko Gastrobar.

Ever since I was young, ice cream has always had its magical chant on me. Whenever I heard the not-that-lyrical ice cream songs playing in the neighborhood, my first instinct was to get mommy to get me one. I just couldn't help feeling excited about being able to lick on an icy cold ice cream, even now.

It was not until the later stage of my life that I was introduced to liquor, and started to appreciate them. Ice cream and alcohol, it would not have crossed my mind that both favorites of mine could be an incredible duo. As far as I know of, there is no restaurant that serves alcohol ice cream but this particular bar located at PJ Trade Centre, namely the Gecko Gastrobar.

I believe my first sip of Macallan single malt was when I was 20, which I remembered it was served neat. Strong and overpowering, it was not something I enjoyed back then. Slowly I eased into drinking neat single malt whisky and find it delectable. I enjoyed the tingles at different stages : the sensational kick at the initial stage, the spiciness on the tongue, and the subsequent heat attack in the throat.

Gecko's version of Macallan 12-year old single malt ice cream was something milder, this is for sure. For non alcoholic ladies and gentlemen (I guess?), this is not even a challenge as per se. The taste of Macallan was obvious, sans the kick, the spiciness and the subsequent heat attack, combined with the smooth and creamy of ice cream texture. My verdict is "Can I have more of this please?"

Beer is another acquaintance of mine in the subsequent stage of my life. I always had disgust over any beer for its gassiness, bitterness, and lack of kick. It was by chance that I was invited to have a taste of good tap in Tavern, GAB few months ago, and it was when and where I started to embrace the taste of beer, especially Guinness, being one of my favorite now.

What you see above is Gecko's Guinness infused ice cream. I could not help to suspect that Gecko could have did some background research on my preference, else how would they be able to strike every single favorite of mine? *curious mode*

Tasted a little bitter than I would have expected but the texture of ice cream remained the same. If I were to choose between Macallan 12-year old single malt ice cream or this Guinness ice cream, my answer, by default, would always be be former.

Now now, I feel like having one of the Macallan in this hot, steamy weather...

OpenRice : Malaysians' foodie juncture

2012-01-04T00:10:00.003+08:00

OpenRice wasn't a name familiar to me, not until lately, where I was told it is by far the largest food directory in Hong Kong, and Singapore. With its ever growing appetite to hold more countries captive, the beast has landed onto the neighbor of Singapore, which is my home country, Malaysia.

My first impression of OpenRice was "Huh? Hoi Fan (in cantonese)?"
I guess most of us would be probably stunned for few seconds before you came to realise it is not a joke :D Sounds like a good prank no?

A : So yea, it is a directory, so what?
Me : So yea, put in your restaurant / food reviews now and get yourself rewarded!
A : Ma fan (Susah) nehh...
Me : Don't worry so much, very easy only!

Launched at 3pm Malaysia time on 3 Jan 2012, OpenRice Malaysia had finally made its RAWR and not only that, it came prepared with claws and armors!

Whenever you don't know what to eat, go to www.openrice.com.my
Whenever you want to find out a place that you heard of, go to www.openrice.com.my
Whenever you feel like criticizing or evaluate the food you just had for breakfast, lunch, tea, dinner or supper, go to www.openrice.com.my

The change is imminent, please tell me you don't want to miss out this fight, not this time, our fellow Malaysians. It is time for you to be heard and share the bigger piece of glory!

So what are you waiting for? Go to www.openrice.com.my now!

Aunt Ann's : Roast pork is on my way!

2011-12-29T21:54:00.000+08:00

It is a relief that I simply could not contain, that I was not born to be a vegetarian, or Muslim. To some, it is not a choice that they have to forgo the luxury of knowing how meat (perhaps certain meat) tastes like. It is like "Oh my gosh, you have no idea what you are missing!".

For the past twenty three years, meat has been part and parcel of my life. I think I could live without meat for a day (or two?) but for the rest of my life, chances are, it is not even close to 0.01%! The idea of barbecued chicken wings, grilled lamb, roast pork, or grilled lamb would always make my saliva drooling. Perhaps yours too?

Porkity pork as I might be, the texture and taste of pork has never fail to intrigue me. My idea of a perfect roast pork was simple : crispy skin, juicy meat and a thin layer of fat. Subsequently it was refined to those from Kuala Lipis Noodle. Fat, nevertheless, but the moment it landed in my mouth, it just dissolved in mere seconds!

My conventional idea of roast pork is generally what most of us perceive to be, but Aunt Ann begs to differ. Instead of the usual cut, she uses pork shoulder, which is comparatively less oily and meaty. Don't you think it sounds less sinful to indulge in roast pork now?

The skin was roasted to golden crispiness as it should be, and the ratio of meat to fat was promising. Despite the mild saltiness, it was well compensated with a complex flavor from the herbs she used. The choice of cut did not fail to impress, in contrary, it is a healthier way of preparing roast pork - less oily, juicy and flavorful nevertheless.

Besides the roast pork, I found Aunt Ann's version of roast lamb was rather unusual too. One of her differentiation factor was, again, the choice of cut. Look at the roasted lamb leg, what do you think?

The roast lamb leg was gloriously coated with rosemary, garlic and different types of herbs, which gave the meat a distinct flavor and aroma which was nothing close to the usual lamb I have. The choice of cut was lean and nearly fat-less but surprisingly it was nothing close to dry.

I am not a big fan of lamb as it usually has the gamey taste which I find it annoying. However, there was not even a slight hint of gaminess of which I found it pretty impressive. When paired with her homemade sauce, it kicked in further moisture and enhanced the overall flavor of roast lamb. Overall, it was satisfactory.

Interested to try some homemade roast pork or lamb? I am sure Aunt Ann would be more than happy to take your orders.

Cafe Barbera : Table for two

2011-12-22T18:20:00.000+08:00

He is the man who knows what to do and how to do it right, and that I never doubt what he is capable of. Those who know him well will unanimously agree that he is a good ambassador, as if he is born to be one.

Looking at his exuberant face and mesmerizing eyes as he recounted details after details on how marvelous the desserts and coffee were, I felt the sudden pang of regret for rejecting the review invitation few weeks back. That is the ambassador side of him; he does not hold back.

However, it was by fate and chance that I was here at Cafe Barbera and this was very much attributable to my lovely boyfriend. Oh maybe you don't know him but he is cool and sweet that way :)

Perhaps you might shrug it off saying "let's share an affogato and chocolate fondant for dessert", don't say I never warn you, you better off training your agility and strength if you plan to do so.

What greeted us warmly was this petite glass of ice cream with a shot of espresso, looking ever dainty over its shoulder. A sniff of the espresso was promising, further testified by the smooth foam floating effortlessly above the dark brown espresso.

"Quick! Eat it before it melts!" was his first statement.
We fumbled with composition, light, and finally we got our pictures!

Our rejoice on the reunion of Mr Espresso and Ms Gelato was beyond overwhelming as we squealed at the spill of precious espresso. Talking about hands on experience, you will definitely get it here :D

I started off with a gingerly sip of affogato, lest the espresso would be overpowering. However, a subtle note was what welcomed my intrusion. Delighted I was, I started scooping into the precious vanilla gelato that was wobbling in the tiny little glass. Vividly I can still feel the exhilarating sensation of the mixture of cold and hot that I just couldn't get enough with it.

Can I have another one please? *pleading eyes*

It was a long wait for our next most promising dessert ever, chocolate fondant. I was told by my ever lovely boyfriend that Cafe Barbera only prepares their desserts and breads upon order. So now, you might set your expectation a little higher than usual, just like how I did and it did not disappoint.

It might not be decorated at its best, but the effort was apparent. What I love most was the cute gelato, mimicking the shape of an apple. Oh well, I wish it was bigger!

The chocolate fondant was comparatively less attractive but put that aside, please dig in to testify!
I dug into the core ever slowly but was taken by surprise by the gushing molten chocolate. Split by the needs to save the tongue scorching and the melting gelato, my plate was ended up messing but my tummy had no objection against the heavenly made chocolate fondant.

In fact, this chocolate fondant was the best dessert I have ever had in my entire life!
If I had to choose between affogato or chocolate fondant, my answer will definitely be the latter.
So what are you waiting for?

Frontera : Christmas Done in the Mexican Way

2011-12-07T22:18:00.001+08:00

Arrival of the month of December has never fail to excite me.

Despite the difference in religions, my exuberance toward Christmas is apparent and unpretentious.

I love singing Christmas carols and it never fail to carve a big smile on my face at its very end.

Of big stuffed turkey and heart warming feast, this is how my Christmas would be like.

Perhaps we shall do it in the Mexican way this time, but wait, the bigger question is where?

Located in Jaya One, Petaling Jaya, Frontera Sol de Mexico is definitely the place to go as they claim that they are the ONLY restaurant that serves authentic Mexican and Tex-Mex.

Their Christmas set was indeed unusual.
You could have expected something typical, but what greeted us warmly was this watermelon agua fresca.

I know you must be thinking "It is just watermelon juice, what is so special about this?"
The secret lied in the piece of lime and it made whole lot of difference.

The taste of sugar was nowhere to be found. What dominated this drink was the natural sweetness of watermelon, intertwined by the sourish presence of lime.

Our dinner kicked off with a subtle entreé.
This traditional tamales was indeed a temptress. There she was, waiting silently, for the right moment to reveal its beauty and the moment had came.

Its resemblance to Chinese dumpling was evident but it tasted totally different.
The chicken fillings was cooked in a very different style; the masa, a corn based starchy dough, gave tamale a flaky texture, yet sufficiently hold them in piece.

Optionally, you could go for this roasted butternut squash soup, drizzled with sage pesto.
It might not looked impressive but it was good. If I were to choose between this or traditional tamales, I would definitely go for this!

At the first glance, it reminded me of pumpkin soup, just that it was much diluted, less sweet and not as creamy.
The flavor of butternut was crisp and fragrant, which very much depends on how well it was roasted.
However what made this dish perfect was the sage pesto as it balanced out the overall flavor.

Here came the mains.
There are four options for mains in the Christmas menu, of which they are home-made Pucbla-style turkey mole,Veracruz-style baked fish, BBQ beef ribs, and mesquite smoked turkey.
And this was my mesquite smoked turkey which came with cranberry chipotle relish, jalapeno corn bread dressing, candied sweet potatoes, broccoli florets topped with chili con quesco.

I was totally tricked by the chunks of sweet potatoes. Thinking it was grilled carrot, I decided to start with the least favorite of mine. It melted instantaneously the moment I popped it into my mouth. Gosh, it was orgasm!
The jalapeno corn bread was good too. As expected, it tasted more or less like tamales, but its texture was closer to cake.
What about the turkey? Perhaps this was the softest and smoothest turkey I have ever had in my life!
It was so well done that you could have thought that this was chicken.

Soon after we were done with our mains, Ramesh, the restaurant manager, brought us some of his sangria.
Instead of brandy, he decided to make his with rum and red wine.

The kick of alcohol was so intense that I found it hard for me to finish.
You could choose this over watermelon agua fresca but for those who are adventurous, this would definitely be the right choice for you.

I was already struggling to finish the last chunks of my turkey, then Ramesh brought more food.
Fat Die Me!

My boyfriend has been telling me how lovely is the key lime pie served in Frontera, and guess what, finally I had the chance to try!
And the good news is it is included in the Christmas.

I wanted to try so badly that I couldn't wait any longer for my bf to finish shooting. Look at the burn, don't you think it was so sexy?
My spoon dug in effortlessly as I drooled over it. It was so light, silky and smooth, almost like tofu. The flavor was like concentrated lime juice mixed with cream.
It was good but I would prefer it to be denser and firmer than it was. Nevertheless, my taste buds clamored in agreement of my brilliant choice

Not fancy of sourish dessert, fret no more, as you could just order yourself this peach tres leches cake.

For the first time I did not feel disgusted over the overly colorful sprinkles.
The peach was very fresh, and cake was fine but not chokingly dry.
It was decent but you were to ask me this or key lime pie, you know what my choice would be.

If you ask me, RM55 for Frontera's 3-course Christmas menu will be the most worthwhile deal ever.
Yes, you would get yourself bloated with good food, and to experience Christmas in a different style.
Got a party to throw this Christmas, no worries, Ramesh will go all out to cater for your needs.

Song Kheng Hai : One of the perfect chilling places in Kuching

2011-10-24T08:30:00.000+08:00

Living in Malaysia has taught me well, as hot and humid is no longer something unfamiliar, from the day I was born. I believe it is the same reason that tropical countries are blessed to be the right climate for coconut and sugarcane cultivation.

Coconut and sugarcane are the options on a hot afternoon in a typical kopitiam in Kuala Lumpur. But nothing seems to strike me more than this glass of Cococane that I had in Song Kheng Hai Hawker Centre at Jalan Padungan, Kuching.

You must be wondering, "What on earth is this Cococane?"
It is a rather simple drink, I would say. Freshly crushed sugarcane, newly extracted coconut water, mixed with generous amount of peeled coconut meat, and topped with generous amount of ice cubes or crushed ice.
It is so common in Kuching that not only one stall, but almost every drink stall serves Cococane.

The unmistakable natural sweetness of sugarcane and fragrance of coconut water was concentrated in this glass of Cococane. Seriously, it is quenching and healthily good! Why can't we find some in Kuala Lumpur?

Oh well, let's not dwell on it. Let's have some of this famous Kuching snack named Kong Piah!
According to a local friend of ours, Song Kheng Hai Hawker Centre serves the best Kong Piah in Kuching and that pretty much explains why we were here.

I loved how sesame seeds enhanced the aroma. It was a powerful temptress that a long whiff was the price I paid before I started to devour these evil buns!
Despite the butter fried to crispiness outer layer, it retained slightly soft texture inside, which I believe it served a greater purpose. And yes, I was right!

The meat gravy moistened the inner bun with much enthusiasm, leaving only the slightest hint of crispiness. It was not a hard task to find the sweet note in this savory Kong Piah. The taste was well balanced, and guess what, I plopped the first and downed the second!

What else was on the table? It was no other than the famous local delicacy, Tomato Kuey Tiew.

I believe it was hailed in the same family as Wat Tan Ho. Instead of the usual starchy egg soup base, this was replaced by the tomato soup.

Spectacularity was not quite the term here. Apart from the sourish flavor from the tomato sauce, I found it rather bland and one dimensional. Perhaps I am biased, but if you would prefer a flavorful dish, you might want to reserve your quota for other dishes you have in mind.

According to my boyfriend, this Pork Leg Rice was good too and so, we gave it another try this time in Kuching.

At the first glance, the meat was dry. The brownish layer indicated some sort of marination had taken place, which was most likely be Herbs. I took a tentative bite and I was right. The pork leg meat was far from tender and moist, even though it was chunky and easily fallen from bones.

Dipped into the sauce, it was neither enhancing nor complementing. It was similar to Bak Kut Teh soup, sans the intensity of herbs concentration. Overall, it was bland. Appalled we was that it was not as good as he claimed. Maybe the chef was not in the good mood that day.

No doubt, we were very satisfied with Cococane and Kong Piah and definitely we would come to Song Kheng Hai Hawker Centre just for these!

Chong Choon : Here comes the Kuching Prawn Star

2011-10-12T11:00:00.000+08:00

If you were to ask me, "Would you travel for food?", few months ago, I would most probably say "NO". However things changed and this is very much to do with my foodie boyfriend. He is the reason why we landed on this land of Borneo, in quest of Chong Choon's Sarawak laksa.

Thick gravy, bold taste and pungent smell of spiced coconut milk would be my perception of how Laksa should be and I like it that way. However, Chong Choon's begs to differ. Infused with the local influence, it is distinctively different from any Laksa I have had.

Crowning on the bowl of steaming hot Sarawak laksa is the star of this dish. Demurely it poses itself on top of its crown made of rice vermicelli, accompanied by its faithful servants : Mr Shredded chicken, Mrs Bean sprouts and Ms Coriander.

Served with extra sambal belacan and lime, it definitely made my day.

Donned in brownish soup base, the Sarawak laksa does not look as intimidating as the usual laksa, mainly because the soup is curry-free. I dumped in the extra sambal belacan and squeezed the lime to the last drop.

My first contact with the laksa soup was well registered. The sourish character in the laksa soup lingered around my taste buds for the longest time. It was bold but not overpowering. Slowly the spiced flavor started to seep in. It was subtle yet complex.

Chewing every bite of rice vermicelli with the sourish spiced soup, paired with its sides, was heavenly. The crispiness of bean sprout, the bounciness of the prawn, the tenderness of shredded chicken, further accentuated by the note of coriander, kept me digging in more and more until the bowl was cleaned to the last drop.

Nope, it is not as spicy as you think.

My worry that rice vermicelli would soak up most of the laksa soup was proved unnecessary. The slightly ragged texture of rice vermicelli complemented the watery soup well. Though my boyfriend would very much prefer kolo mee in Sarawak laksa, I found this combination is perfect.

Waking up in late morning, served with a bowl of Chong Choon's Sarawak laksa by my lovingly cute boyfriend would be the ideal morning to me. Somehow it does not happen, at least not here, in Kuala Lumpur.

Location :
Chong Choon Cafe
Jalan Abell, Kuching, Malaysia

Operating Hours :
Every single day from 6.30am to 12pm
(Note : It's better to be early than late!)

Ristretto Cafe : Every drizzle matters

2011-09-24T19:16:00.000+08:00

I believe it was the similar feeling of emptiness that most would encounter on a burning hot afternoon during holiday while all the planning turned out to no avail. The pressing heat labored its way to irritate. It wasn't a question whether it would eventually got on my nerves.

Waking up in an empty house did not help, for sure. Hollowness grew exponentially. I heaved a deep sigh and thought to myself "I need food and cold air. Time to get myself out of this oven."

It had never occurred to me that it was such a difficult decision. I asked myself, "What shall I have?", again and again. It was a laborious process involving identification of options, evaluation of the distance, time and cost, and in seek of what would strike the mood best.

Somehow, a cup of good coffee sounded ideal.

It begs to differ from the glorified Starbucks. It upholds the principle of simplicity. It believes the hail of a cup of good coffee is attributable to the finest details in making quality espresso.

From the selection of coffee beans

To intricacy of espresso machine

And skillfulness of the Barista

On top of all, it believes Only a hearty Barista is capable of unveiling the soul of coffee.

Donned on the simplest décor of black and white, it is serenely nestled in 10 Mont Kiara condominium, where only the usuals would know. It is homely and unpretentious where the unmistakable aroma fills the air with much enthusiasm.

Warmth was all I felt. Nothing is better than spending some time here with my MacBook Air and a cup of good coffee, sans the bustle of crowds, and humidity.

Every drizzle matters.

Ristretto has definitely done it right :)

Gone were those days (Pasar Seni & Petaling Street)

2011-09-15T09:00:00.001+08:00

Daily hecticness has never failed to suffocate me. On and off, I take a little breather, recollect every tiny little pieces of things in life, and move on. Nothing comes easy, this I know. I just have to keep fighting to keep me sane, and make me a better person.

I wouldn't deny the fact that sometimes I do wish that time traveling was made possible. I wish I was back to those days when worries and troubles were foreign objects. I wish I could be a little child once again.

I still remembered how I used to play with the small figurines and imitate every single character that I know about or imagine as.

*Holding my nose and speak "I am your faaaatherrrr...."*
This was how naivety played its part in my life. I was merely self entertaining :)

Despite the fact that I did like role playing, the same sense of disconcertation flushed me every time I attempted to read those black and white character drawing and the "glorified" sound effects.
No, I was not a big fan of comics, Manga, or anything similar. "No, thanks!" had been and still be my answer but Jeremy loves it no less.

Did you still remember the very first time you ride on a bike? Oh yea, I remembered that well.
"Daddy daddy, I am scared..I don't waaaaaa..." *the voice trailed off, followed by a big bimblangbompiang* LOL, that was me, falling off from my first bike.
I was jumping in joy the moment my eyes landed on a new bright red bike standing right in front of me and my dad offered to teach me how to ride it.
My heart was beating faster as the exhiliration charged into every single cell of my body. Enthusiastically, I padded as my dad stablized the bike. Little did I know that he released his grip way earlier before I thought so.

Getting excited that I finally know how to ride a bike, I fell terribly in split second.

Stabilizing a bike, FAIL; Falling badly, PASS!
Nevertheless, it was fun learning how to ride a bike despite the painful fall.

Oh well, this life that we left behind has only to be stored as memories. Time waits for no man and we have to move on.

Eventually, I am addicted to this new toy, Photography and writing blog has been the prime motivating factor for me to be able to shoot like a professional. It is no longer new to me now but yes, nothing comes easy. It takes time and of course, money, to be able to shoot like one.

Guess I have a much longer way to go. A little adventurous self is needed!

Perhentian Island : A long awaited breakaway

2011-09-08T10:31:00.002+08:00

Living in the terrain of concrete, looking at the bustle of cities, anticipating the arrival of month ends, it goes on and on. For a split second, the sudden realisation hit you hard on the face, "What have I been missing all these while?"

The seamless land that we leave untreaded, the nature of beauty that we have yet to explore, and so much more in life to discover.

It wasn't an impulse that we jumped into. A break from the usual chaotic life was timely as we enjoyed the sheer gloat of leaving everything else behind as we stepped onto this cradled beach of Perhentian.

The warm embrace of showering sunshine, the soft lapping of waves along the beach, the playful dance of coconut trees, and the smooth sandy beach under my bare feet.

It is a gift to mankind, to be able to feel its lovely tenderness, and to witness the purity of love.

Right inside of me, there was this burning desire to try something different this time. I could feel the charge of adrenaline all over my body as the idea struck me. Without a slight hesitation, I told myself, "Let's do this!"

While it is an bizarre choice to most, the promise of a lifetime license, the idea of swimming with fishes, getting close up to the enchantingly colorful corals and listening to the Symphonie des Meeres leave me with little choice but to dive head first into it.

The feeling of anxiety never left me as I put on my equipments, got into the boat, stared into the blue sky while we headed to our destinations. Often I found myself being disoriented while finding my mask and fins. Seated at the brink of boat, my heart skipped a beat. I gathered myself into position, holding my mask and regulator while anticipating the splash of water the moment my head landed first into the sea.

The saltiness of sea water was predictable but I could not help but wince as I accidentally gulped on some. The waves kept coming in and we were bopping up and down, waiting for the rest to get into the sea.
A simple gesture from the instructor was shown and all of us started to descend. It was slow and easy. The tough part was making sure you didn't touch the coral and establish buoyancy (stabilise your body so that it will not ascend or descend while you swim) in the sea.

Four dives were done but the last was the most memorable one. We swam along the mountains after mountains of coral, played with the fishes (of course we failed as the fishes were gone before we could touch them). It was a close up aquarium, but there was no enclosure. You could feel water surrounding your body, breath in water like usual, and touch (not on corals because my touch is venomous :p)

The hollow space, eaten away by anxiety, was filled with exhilaration. I wished I could have lingered longer as instructor signaled for ascend. I waved goodbye to the fishes and coral, and silently I made a promise.

They will see me again soon enough!

The fear of water escaping into lungs, the accidental suffocation in sea, and the 4-5kgs of equipments failed to dampen the spirit in each and every one of us as we strode and stood with pride.

We are officially the Open Water Divers.

Me, Agent 005, hereby officially announces that my mission is accomplished!

Meatworks : You and I, Just Us Two

2011-08-19T21:04:00.001+08:00

It was a boring Sunday.
There I was, lying cozily in the feathery soft hammock, enjoying the breeze as it brushed on my cheek.
The favorite book of mine rested right beside me.
It was untouched. Guess the mood wasn't right.

Staring at the dancing leaves and waving branches and squinting at the sunshine that penetrated through the layers of green right above me.
There was no sign of hostility.
In fact, it was a warm embrace that sent me peace and tranquility.

My mind was drifting away to a faraway land, unknown by others.
Slowly I was drifted away until a warm touch caressed my blushing cheek.
It wasn't hard to figure whose hand was it.
I couldn't help, I smiled from the bottom of my heart.

No one else gives me the same sensation like how he does.
Just like how he had persisted.
It wasn't an easy path from the very beginning, but we made it.

My eyes closed shut, trying my very best to put on a disguise that he would have intelligently uncover.
Despite the weak attempt, I remained still, savoring every second of the moment.
As seconds ticked by, heat seemed to grow.
A peck landed on my lips, and I thought to myself, "Ah shuts, should have put on my lip balm."

A peck is all he needs to melt me away.
I returned the favor, throwing my facade away subconsciously.
A big smile carved on his face, and he chuckled, "I just knew it. You naughty girl."
I giggled.

He took a few seconds to poise himself and asked in a deep yet casual set tone, "Hey Misssssay, are you interested to go on a date with me at Meatworks?"
What is more that I can say?
I nodded in agreement without oblige.

We were well greeted by the friendliness of staffs, coziness of the cottage-like interior, and tempting Sunday Roast.

Judging by the healthy pink shade and reflection of light, one word is suffice : Yumss!
Despite the leanness, it bounced in delight as the fork worked its way through.
Naked or dressed, it works well.
I would say, this Sunday Roast has got personality!

It is not the best, but it outruns the one we had in Las Vacas.
If only we had some red wine to go with it, sadly, Meatworks don't serve alcohol (halal).

The sweetest thing of all, we were served with homemade tiramisu and vanilla pannacotta.
No, we didn't pay for these. It was on the house.

It was my first Pannacotta.
Tentatively I dug in, it did not feel like gelatin, but more like yoghurt.
Sweet? It isn't. Subtle, and more to the sourish end.
Made of cream, milk, and sugar, it would never give the sinful impression you might have in mind.
*Continued to dig it more till the very last scoop*

Tiramisu sans alcohol never make it qualify as the classic tiramisu, this is what He quoted.
I heard the faint shout for alcohol to quench its thirst but its request would never be fulfilled.
Well, at least, not here.

It was a casual Sunday with much love.
Just like how the title says : You and I, Just Us Two.

The beauty behind the scary facade

2011-07-24T17:25:00.000+08:00

It is not an absolute deniable statement if one says Black is not an attractive color.
Appeal, as it might be perceived to have, is only be seen by the rare.

Possessed by insatiable greed, it swears to engulf every single spectrum which threatens its existence.
Mirror mirror on the wall, who's the fairest of them all? is all that it clings onto.
Failure is not the answer.

Fear less by the cruelty it exhibits, Black reminds me of an old friend of mine, Beast.
At times we see only the facade but in the deepest corner Beast, there is presence of beauty.

In fact, Black is never born to be ugly.
It was the Swan who has decided to sacrifice for the greater sake of mankind.

Bakau is Black's real name.

Sprouting from a petite looking seed, Black grows taller, and stronger as time passes.

Many would wince at its countless feet, but little do they know, its capability is beyond challenge by the greatest Tsunami.

It burns itself down to the core, dedicating itself to provide heat to human kind in the ancient ice age.
It withstands the agony of breaking every single cell structure, for the sake of transforming into a Black.
It is a Saint.

And this tale shan't fade, for we have, the greatest story teller in the world.

Mr Chuah, the successor of this decades-old Charcoal factory.

He embraces the beauty of Black, despite there are many fail to appreciate.
He eases us into open minds, enlightens us on this great act on this unsung hero.
It was a success, for he made an invisible impact in every single one of us there.

The sacrificial act of Bakau will forever be remembered and told.

Black is never ugly.
It chose to be ugly.

I guess a little stretch now is all I need now.

Signing off now by Messenger Black.

The Daily Grind, where Quality matches Cost

2011-06-26T14:50:00.005+08:00

Quality products are often subjective, as it subjects to a set of agreed upon criteria (which could be greatly arguable) that it should inhibit.
In business perspective, good quality products usually come at the expense of costs.
Standard testing and standard procedures incur expenses, which ultimately affecting the bottom line of a business.

Despite the lack of economical benefits (in term of costs), serving you quality burger remains the ultimate goal of this unpretentiously named gourmet burger shop, nicely tucked at the obscured corner at the lower ground of a mall.
Finding it can be a little tricky, if you are't the usual.

Donned in running red plumbs against white bricks, it reminds me of Red Riding Hood (Oh no, where is the wolves?).

And here we (Nerdy Louise and yours sincerely) were, happily enjoying ourselves in the fairy-tale land.

Being an upholder of traditions, The Daily Grind likes it the old-fashioned way.
From grinding of premium cuts of chilled meat, to moulding of patties, In House is the way to go.
It gives them the benefit of controlling the quality of the beef patty, from size and weight (180gram each), flavor (well seasoned yet unique), to texture (chunkiness of patty)
And here we are, talking about Competitive Advantage!

For the price we pay, costs of making quality gourmet burgers should never be a deterrent.
It is a win-win situation - customers get to taste the premium (value for money) and The Daily Grind deserves and earns it right.

Judging by their aspiration to serve only the best, The Daily Grind definitely lives up to it..

Smothered with cheese fondue sauce, sauteed mushrooms & topped with portobello tempura, this is Japanese Yodel Burger (RM35).

I simply could not suppress my awe at its intricacy of presentation. It is as good as an artwork!
Seconds later, dilemma stroked me. How am I going to eat this?

Each bite into the burger was oozing goodness.
Cheese fondue matched the subtlety of mushrooms and tempura, yet enhanced the flavour of the Medium beef patty.
I have got to admit I did underestimate its capability of filling my stomach.
Bloated to 110% I was, a pang of guiltiness stroked me hard on the face.

But we did not stop right there.

* Peanut Butter & Roasted Banana Pie RM16 *
Smooth like a naked virgin, my tongue could not resist from licking off every single taint (tit?) of yours.
You have got me moaned for more, and more to the last bit of you.

I just have to come back for more...

Shall we?

Where is Daily Grind?
LG 8 Lower Ground, Bangsar Village
1 Jalan Telawi 1, Bangsar Baru 59100
Kuala Lumpur, Malaysia.

For more information, click Here.

Every little thing about Malacca

2011-06-08T23:32:00.000+08:00

Never had I thought that one day I will have my own DSLR.

Like a newborn baby, clueless I was at the term that portrays professionalism beyond my reach.

* Giggly little cutie at Stadthuys *

"What is DSLR?" would be my closest response.

Hiding in its innocent veil, it possesses the power of plague that left its prey naked to its attack.

* A lonesome figure in the lonely alley in Malacca *

Its venom seeped through the layer of membrane and penetrated into my running veins.

Closer it sped towards to the chamber of heart as every second ticked.

This was how I cling onto one myself eventually.

It is poisonous and contagious.

How many would be able to resist the lust of possessing the power of infinity?

Maybe words alone would not be suffice and neither does it convince any single thing I have got to say but there is one thing I am sure.

* Resilience of life painting the wall of Malacca *

With it, you hold the power to explore another world - a world that has no boundaries, but creativity and imagination.

Every single mediocracy that you claim is exactly what you have missed in your entire life.

It is not that you do not know of its existence but rather, you choose to ignore it.

*Dressed in demurely purple dress, there I found Ms Lily resting serenely in a temple nestled in Malacca *

In fact it makes traveling to the ancient historical land of Malacca much more adventurous than anyone would have imagined.

For I see what others don't see;

* Wishes that have yet to come true in the Church of St Paul *

Of the coexistence of past and present, of culture and beliefs.

While everybody else is in the midst of their bigger priorities

* Hustle of cheap sales at Stadthuys *

Here I am, climbing high to share the indulgence of a bird eye's view.

* Coloured in red, Stadthuys is not a landmark to be missed *

Many would not give a damn, but the next thing you know is you have missed out on this spectacular view of architecture, flaunting itself proudly in front of you.

Is it not one of the mistakes in your "Should-have-done-list"?

While the night falls and everybody flees to epicentre of the bustling city of Malacca

* Jam packed sardine at Jonker Street *

Here I am, wandering in the dark alleys and passageway, waiting for a glimpse of magical moments that only present to the patient men.

* Light in the dark*

And that would be the ultimate reward that all I have ever yearned for.

That glory is mine.

My daily dosage of addiction : Pan Mee

2011-05-30T00:20:00.002+08:00

Being born as an Asian, rice has always been our staple food.
Despite that, I am much leaning towards carbs in the form of noodles.
My first choice will always be Pan Mee and nothing else.
That is, if Pan Mee is one of the choices I have got.

Strips of slight yellowish noodles nicely kneaded and sliced into symmetry, garnished with handful of crispy ikan Bilis, marinated minced pork, fresh spring onion, crumbles of fried onion, and topped with a bouncy-looking egg yolk sitting serenely on semi translucent egg white.
It is the most welcoming gesture.
As if it was frantically squeaking, "Come and Stir Meeeyyy"

Ladies and gentlemen, this is our legendary Chilly Pan Mee
Served with a bowl of steaming hot sweet leaf, it loses no attraction to the conventional hot slurpilicious pan mee wriggling in clean broth.
On top of that, there is an additional jackpot!

Sprinkled with less threatening dark red chili flakes, you may proceed with the fun of scrambling the innocent egg yolk while enjoying the process of breaking it into pieces until you see it no more.
And then, toss everything around until it looks so evenly blended with the spicy hot feature of a super hot model.
Aha, now you are talking.

Don't you feel your tastebuds wriggling around now?
Please, by all means, do not be intimidated, but I kindly advise you be slightly more skeptical when you sprinkle your generous dosage of chili flakes.
Else, you're gonna have to order another cup of Sour Plum to put out the flames in your throat.

In case you are wondering where I was, this is the place I had my daily dosage of addiction.
Enjoice!

Since when Ms Devil stop shopping?

2011-05-24T00:07:00.000+08:00

Shopping seems so near, yet so far.
Working next to One Utama might sounds exciting to you, yet does not excite me.
"Aren't you a girl?" you might ask.
"Hell yea" you will get.

I remember how my lips curved into a perfect smile that my eyes could barely be seen every time my mom dressed me like a princess and spent time tying braids with my silky long hair.
It was the Good 'ol days that I have been much missing every now and then.
It feels good, even right now.
Just that my mom no longer dressed me up and I no longer have silky long hair.

Pampering is good.
It satiates the Ms Devil-wears-Prada that resides in the hidden chamber in my heart.
Submerged in my subconsciousness, posed in deadly devastating position.

Since when Ms Devil stop shopping?
Never.
Simple as that.

That feeling of satisfaction, like sipping iced coffee non stop in one gulp after a whole day walking under the sun.
It is both exhilarating and relieving.
I still very much enjoy the process of trying on different types of clothes and go GaGa for few seconds of pretentious self.

But life evolves.
It is not hard to find bare insufficiency of 24hours.
It is not hard to find cheaper price for the same products online too!

The only trick to cheaper price is a "ticket" to enjoy the exclusivity sale for members and guess what, Hishop is one of them!
Branded garments, handbags, accessories, and home furnishing, it is guaranteed 100% authentic up to 80% discount.
Fret not, you ain't gonna pay for a fake product.

Life is so much easier and now, don't you agree?

The first lush green beauty of Malaya

2011-05-16T23:43:00.000+08:00

I could not suppressed the overwhelming joy from squirming out deep inside me when I realised the very first day this beauty is born in this land of Malaya.
Despite 131 years of age, she still looks stunning.

I felt her, in the whispering wind sweeping against my cheek;
I stood in awe, in the lusciously green piece of land under my feet.

Barely touching the keys, she plays the most hypnotizing tune;
Nearly inaudible the melody, I seeks the momentary peace in it.

Fragile looking bamboo swaying with the breeze and battered looking bicycle resting alongside the passage;
This is the nostalgia of hers.

Days when youthful and enthusiasm are the fuel of her life had faded away,
Leaving behind the charred facade that only Master of Time is capable of making.

Despite all the thrusts the Master of Time has threw on her, she does not succumb to fragility.
Her bravery to walk on the Path of Hell and born as a new leaf is worth respecting.

With a mysterious veil covering her face but her charming eyes, intriguing is all I feel, from the moment I start to see her real beauty.

It is the first lush green beauty of Malaya
It is Taiping Lake Garden, Perak.

Songket : Indulge in truly Malaysian flavor

2011-05-11T23:20:00.002+08:00

Located along the northern coast of South America, Venezuela has much similarities to Malaysia.

Both, being tropical countries, have a mixture of 3 different cultures, namely Malay, Chinese, and Indian (Malaysia); indigenous, Spanish, and African (Venezuela).

Indian dance during cultural performance, live in Songket

It is a blessing to be able to born in a country with such diversity, for we are given a chance to learn different languages, and cultures.

On top of all, a chance to savor different cuisines right under one roof.

Mere thought of Nasi Lemak, Roti Canai, or Char Kuey Tiow is suffice to make me drool in office despite the hungriness that do not present itself at that point of time.

I crave for the aromatic rice, which no doubt proves the presence of coconut milk, paired with fried-to-perfect-crispiness ikan bilis and brown glossy peanuts, and most importantly, the intimidating red and spicy sambal.

Ahhh, Nasi lemak is Love.

Malay cuisines is heavily infused with coconut milk. Be it the Curry chicken, Laksa, or varieties of Kuih Muih.

The promising goodness of coconut simply drives me crazy!

How would I say No to a Malay cuisine review, located right in the heart of Kuala Lumpur?

Heavily patterned wall and use of Songket material, Songket Restaurant and Bar has conceptualised their interior well.

It is their ambition in establishing Authentic Malay fine dining in the heart of Kuala Lumpur.

You will find yourself spoiled by the varieties of drinks which are made of the fresh, natural ingredients, or maybe with alittle twist with alcohol.

White Hibiscus Mocktail

A little adventurous, as it may sound. The taste is familiar, and sweet. Best part of all, every sip is so texturized with the blend of white hibiscus.

I have a sweet tooth.

Green fruit mix

Mixture of cucumber, apple and celery is not some would prefer but I am not particularly against the unmistakenly pungent smell of celery.

Refreshing and light, not too sweet, I would say it is a very healthy FruGe (Fruit + Vege) punch.

Mojito

I guess you must be hungry right now.
Shall we?

Cucur Udang

Unlike the usual one we have, this is much oil-less but there is no hint of compromise.

Dipped into their homemade chili sauce, Cucur Udang is no less crispy than it already is.

I quickly stole another one after I have done with the first.

Pegedil

Made of minced chicken and potato, it does not dress to appeal but it is too early to conclude.

Not until you hear the Ooo-ahhh when we started to poke into the pegedil.

Each bite into the pegedil just melted right into my mouth and *poof* within seconds.

It is blended to perfection. I simply could not differentiate the chicken and potato!

Seriously there is Chicken in here?

Chicken and Beef Satay

It is a misconception that Satay should come with fat, lotsa lotsa fat
I prefer it to be leaner, much substance and right here, Songket has done it right!

I love the fact that it is not greasy at all. It makes me less guilty of having stick after stick dipping into the sweet kacang sauce.
Not too thick but full of chunk of peanuts, the sweet kacang sauce further enhances the flavor of well marinated satay.

Appetizers alone have left us in awe.

We could not help to imagine how good the Mains are going to be until we saw this

Rusuk panggang

What a surprise, they serve Beef rib too!
Its modest appearance is a real trick. Chargrilled to almost black with sauces, it looks dry and rough.

Like a Pupa awaiting to break free, removing the beef from the ribs has never been easier.
It caresses and moisturizes the tip of my tongue with its tenderness, and smoking juiciness. It is beyond our imagination.
Oh, what a deceit!

Hmm something is missing.
*Thinking hard*
Ah, where are the desserts?

Pandan Pudding

Of the mild green and fragrant aroma, it is none other than the natural Pandan leaves.
Slightly heavier than normal pudding, it goes well with drizzle of Gula Malacca. Just a little more Gula Malacca would do the trick!

Durian Tiramisu

Durian just has this magical power to hit the right nerve in me.
Durian and Tiramisu - This is definitely one of a kind!

Mixture of bitterness and sweetness,
Texture of light cream and heavy durian paste,
I could not help to dig it in, dig it in and dig it in more until the whole cake evaporates into thin air!

It was a great night with good food and awesome company but it came to an end too soon.

It is time to go.
Surely I will be here again.

Gua Tempurung: There lies a beauty

2011-05-06T09:32:00.002+08:00

The sun shone brightly right above my head
Every single molecule of oxygen around me was bouncing in an invisible energy that I could only feel as it pressed harder against my skin as every second passed
Sweats started to form and I grunted my disgust

I just don't like to be in the sun
I would rather die in cold than die in oven
But the pulse under my wrist tells me that I am still alive and I am not cold blooded
I have to live with heat, whether I want it or not

But the question is "Are you afraid of darkness?"

Darkness alone
Violates the existence of human kind
Darkness alone
Violates the basis of survival of all livings on Earth

Driven by 99% curiousity and 1% worry, I lived up a journey into the centre of Earth

A place where Dark Lord rules

Every step I took was tentative

For fear that I might fall into a hole of unknown depth and uncertainties

It was a new dimension I was living in

It was spacious but unreachable
I stretched my hands and groped but nothing in grip.

I stood in silence
It took me minutes to adjust to the surrounding darkness
My eyes had difficulty in focusing on what lays ahead of me
My hands were trying hard to hold on to my camera

My heart fluttered.
My mind swirled.
I told myself this ain't gonna be easy.

The dimming yellow lights that seem to waver at touch was my sole consolation in the cavern of darkness.
I took a deep breath and pushed myself to take another step.

Surrounded by shadows and haunting forms

It was ghoshish in Gua Tempurung
I could feel the pressure trying to penetrate my skin but I was not sweating
It was not heat but cold stagnant air and particles that filled my lungs

A sense of familiarity struck me.
Slowly, I eased up.
My heart was no longer dominated by fear
But curiousity and amazement.

It was when I started to realize that
There is a centuries beauty drowning in deep sleep

Her beauty is beyond comparison, beyond description
It is a masterpiece that accumulated centuries after centuries of effort.
I gasped and stared in amazement.

Someone pushed me and I staggered.
Deeper we went
To the stream that runs freely without the existence of living, without the existence of sun, deep inside the beauty.
It was cooling but murky.

It was the aqua symphony playing in the background that my soul sought temporary serenity
Despite the obstacles ahead, my body started to adapt to the curves and bents, highs and lows
As if I belong to this part of the world

It was too soon to be ended

The sun had finally found its way penetrating into the darkness
I winced and cowered at the piercing brightness
My feet stood in the stream, refusing to move on.

My body is missing the chilling sensation that only the beauty has got to offer
Right now. Badly.
I would definitely be here again, One day.

Plainly speaking, On the table

2011-05-03T16:36:00.003+08:00

Nothing fancy manzy to attract the attention
Simply sticking to the principle of simplicity

"On the table" is not a name that most would adopt.

A question mark popped in my head when He asked, "Wanna be my +1 for food review "On the table"?"
It is not something people would comprehend right away
Despite the simplicity, the brain seems to take its time to process the complexity that does not exist at the first place.

The meaning of "On the table" is beyond a literal tweak
It conveys the vision of bringing various cuisines in the world to the customers, and the flexibility of pampering your daily cravings.
Creativity is the essence and surprise is the retention

This is no doubt the best dish we had that night

* Redz Heat Blt Beef Burger *

Paired with exotic blue cheese, suspiciously sourish tomato sauce, every bite into the graciously thick and tenderly minced beef patty is heavenly.
Sliced into the patty, it was a healthy pink.
Well grilled to medium well!

The moment we had the first bite, the magic concoction of stinky cheese smell, sourish tomato, and the natural juiciness of the patty seem to cast its chant around us.
We just could not help ourselves from munching in satisfactions and enjoying every single chemical reaction between the ingredients and our delicate tastebuds!

Comparable to Chili's Mushroom Swiss?
Nahhh, Chili's beef patty is too dry; mushroom gravy is too little
And guess what, they are almost the same price!
*eh, blue cheese is not cheap also*
Worth it?
DEFINITELY

Apart from the legendary Beef Burger, there were other dishes which earn their credits too.

#1

* Boscaiola Penne *

Foamy on top of Penne, everyone was asking, what is this?
And surprised we were, it is Mushroom foam!

Loaded with wild mushrooms, cream, Italian Parsley and white truffle oil, it is Crazily Cheesily Creamy!
Despite the calories, I could not skip trying this.

Just a mouthful of Penne, enough to make me feel guilty
But the rest was so Stunned by the awesome goodness that they even asked the Chef to cook us another one, but Omitting the Penne.

Practically saying, lotsa Mushroom and cream!
I shall refrain myself :)

#2

* Mee Goreng Mamak *

It is none other than our local delicacy.
A very simple dish but "On the table" has added more kicking goodness into it!
Love the texture of mouthful of mee mingled with nuts and also a little twist of flavor - a mixture of slight sourish and spiciness in the conventional saltiness.

#3

* Nasi Kerabu *

Heavily dosed with lemongrass, the aroma alone is sufficient to lure us into dig our spoons into it.
The taste is equally great, the rice is done well
BUT
If you enjoy having slices of lemongrass in your Nasi Kerabu, this is the right one for you.

#4

* Butternut pumpkin soup with Curry Scallop *

They should name it "The magic of smiling cat"
For this is just the right soup to lure your kids from moving around to sitting quietly to eat.

Thick and sweet with natural goodness of pumpkin, "On the table" prefer it another way instead.
It is both sweet and salty; paired with the chewy curry scallop, it was a real excitement.
The spiciness persists despite having it down the throat for few minutes.

On a second thought, no, please don't let your kid eat the scallop.

And this would come just at the right time

* Bora Balada - RM13 *
A sweet refreshing mocktail for the sweet tooth Or a life saver to cease the lingering spiciness

The night was ended perfectly with the Dessert platter

* Dessert Platter – Panna Cotta, Cream Brulee & Chocolate Fondant *

Digging into the dessert is never a regret.
It was by far the best dessert I have ever had.
Sweetened to the right level of bitterness, the chocolate fondant is crispy on the top and moist in the middle.
Can't help to save every last bit of chocolate, I was nearly lick it clean :p

Inspired by Executive Chef Riz Redz, son of our local celebrity Chef Wan, "On the table" is the way to go.

Location:
On the Table
A4-UG 1-08, Solaris Dutamas,
Jalan Dutamas 1, 50480 KL

Contact:
Tel : 03 6207 9966
Fax: 03 6207 9697

Operating Hour :
Mon – Sat (Off on Sunday)
11.00am – 3.00pm
7.00pm – 11.00pm

Waking up to Goodness of Malacca

2011-04-24T18:33:00.000+08:00

It was chilly in the morning
Dressed in a beige singlet with a short, it was barely sufficient to keep me from shivering
The soft morning sun found its way through the sheer white drapery and landed on the edge of the king size bed
It was subtle, and caressing.
I love the sun that way.

His body was warm, and smelled like a baby
I whispered "Morning" into his right ear while holding him against me
Watching him rubbing his eyes and getting over his sleepiness
The feeling was indescribable

He is the gift from Heaven
He is my exclusively owned goodness of Malacca
It is love penetrating in the air
I am loved and in love

And here we were in the historic land of Malacca
Loaded with tonnes of good food, scattered around various corners of ancient looking coffee shops, and new commercial places.
It was our mission to hunt them down, one by one.

First stop : Bukit Cina Soya Bean House

The silky smooth texture and promising goodness of soya bean, topped with coarsely blended chunks of peanuts
Indeed, it is a good kickstart of the day.

Every scoop of tau fu fa carelessly brushed through the tip of tongue and down to the throat in immediate second.
Oops did I just swallow something?

The sugar is not too sweet but goes very well with the crunching peanuts topping.
It is unconventional, and refreshing!
This is His.

I ordered this Pumpkin tau fu fa instead.

Check out the texture of the Pumpkin paste – it is original and undiluted.
Every single fibre was eagerly registering their presence the moment my tongue tentatively made the first contact with it.
The only thing is it is a little too sweet to my liking.
In fact, it would be better if it is presented in the shape of Tai Chi!

Second stop : Restaurant Sup Lembu Tangkak

*Sup Lembu Tangkak - Tenderloin Meehoon *

Suspicious I was, looking at the thin cutting of tenderloin.
It was not attractive - too lean, and chunky.

Nicely placed in the spoon was the overflowing mee hoon that struggling to maintain its balance while soaking in the refreshing herby sup lembu; and most importantly, a piece of tenderloin to complete the visual.

A complicated taste that I could not comprehend
The soup is made in such a way it allows mee hoon to absorb its essence of the soup, but not too much to dry up the whole “reservoir”

Despite the non fattening looking slim cut, the tenderloin did not pose a challenge to an old man’s ability to swallow it without suffering from a hardcore battle.

The tenderness of tenderloin, the richness in flavors, and the gracious amount of serving
Totally worth the bucks we were paying.

Third stop : Nancy's kitchen

* Pongteh *

Pork lover, this is your call!
This is the taste of Nyonya that you ought not to miss.

The unique taste of the gravy fully invaded the tiny cells of pork and potatoes
It was braised to perfect tenderness yet locked in the juiciness of the meat.
Personally I would prefer thicker gravy that goes very well with white rice, alone; leaner meat with inter layering fat that makes the pork bouncier.

Fourth stop : Jonker 88

* Cendol *

After an awesome Nyonya expedite, time for some mouthwatering and chilling dessert that would melt instantly in the blazingly hot afternoon sun!

Look at the coarse texture of the shaved ice, drizzling with thick gula Malacca and coconut milk
Could you smell it now?

Being tasteless on its own, both Gula Malacca and coconut milk makes the shaven ice much interesting and sought after.
For some unexplained reasons, I love the slight after taste bitterness of Gula Malacca, perfectly accentuated with the fragrance of coconut milk.

How I wish if the ice is much finer that instantly melted in your mouth; more oozing goodness of Gula Malacca to penetrate every bit of the shaven ice.
Even He said this is not as good as how it used to be.
I seconded.

Fifth stop : Hong Sheng coffee shop

* Sarawak Wantan Mee *

Wantan Mee is never my choice of breakfast, lunch or dinner.
Reason being, I do not fancy the idea of having the overdosed thick soy sauce in my food.
Omitting the black soy sauce makes Sarawak Wantan Mee much appealing to me

The trick to a good wantan mee – after cooking in the boiling water, dip it into the cold water to cool it down – to retain the chewiness of the noodle
BUT that is if it is not overcooked at the first place :p
It is all about skill and master of timing.

Visually, both Red and Green create a well rounded harmonic presence.

Tossed with little pinch of sesame oil, the noodle is bland but fragrant.
Ate with the homemade chili sauce of intense spiciness and sourness, it was a BOMB to the tastebud.
Effect of pickled green chilies can never be comparable to the sensational blast of flavor of the uniquely made chili sauce
None of those wantan mee I have tried is close to this!

One teaspoon of chili sauce would never satiate the hunger in me that craves for that spiciness.

Sixth stop : Nadeje

* Original Mille Crepe *

My first impression when I first heard of Mille Crepe is never good.
People told me it is like layer cake.
They never know how much dislike I have against layer cake that is injected with artificial flavoring.

This one is different from the layer cake I used to know.
Layer by layer of paper thin crepe is stacked after one another, separated by just a light cream with very mild sweetness.
The texture is close to eating a mousse cake.

Original mille crepe is nothing fancy in presentation but it requires more effort in making it than savoring the humbleness.

Different variations of mille crepe are nothing new to my list of “Savories” embedded in my head.
Weird as it may sound, I could not recall how they taste like as much as this Original Mille Crepe.
This is by far the BEST I have ever tasted.

* Chocolate Orange Mille Crepe *

Orange and chocolate has never been my favorite combination.
It does not complement one another like how Cheese and Egg do.
But somehow He decided to opt for this odd choice, as there is not much choices we had by the time we reached there.

Appealing it may seem, but it further strengthen my perception that “ORANGE AND CHOCOLATE IS A DISASTER MATCH”

Seventh stop : Ban Lee Siang satay celup

* Satay sauce steamboat *

This is no other than another Malacca specialty that people would not mind queuing from 5pm to 9pm just for a dip into the satay sauce steamboat.

It diverges from the conventional steamboat with plain chicken soup to tomyam, from tomyam to herbal soup, and now from herbal soup to Satay sauce.

Look at the flirtatious devil inhabited in the sauce
How many would be determined enough to say “NO” to it?

Much diluted than usual satay sauce, it is spicier with a tinge of sour, but less saturated with peanuts.
The spiciness is further amplified by the boiling heat and I could not stand having it more than 5seconds on my mouth.
Swallow it without chewing, by all means!

You will find yourself spoiled by the wide varieties of “Lok lok”sticks which kept chanting “Pick me Pick me Pick me” whenever your eyes landed in their directions.

Ladies and Gentlemen,
Are you ready for the maximum “DING DING RED ALERT” level of Cholesterol and daily calories intake?

Eighth stop : Pak Putra
* Tandoori Chicken *

It was a blessing in disguise
Pak Putra is not in our initial plan

It was rainy on Saturday evening
We were planning to go for Satay Celup for dinner
The hotel we stayed over recommended us to go for “Pak Putra” for a quick grab instead.
The moment they mentioned the name, He immediately said “It is so freaking near us!”
And so we went the next day before we headed back to KL.

Famous for its tandoori chicken, we ordered none other than it and also the normal naan.

It was a soft penetration when my fork made the first contact right into it.
Even before I put it into my mouth, I can feel my saliva oozing out to welcome the wanted guest.
Never have I eaten a Chicken with the texture of Fish.
It was that good that we could not help but to raise our hands and shout, "Satu lagi!"

Made with flour, yeast, and nothing else, a small shredded piece of naan, wrapped with tandoori chicken, none of the guilt strikes me as it is perfectly healthy!
Minimal oil, full of protein and also nothing close to tasteless
*Smug*

Ninth stop : Joes Only One Mango Juice

Located at the Portugese Settlement beachside shoplot, Joes sells his Only One mango juice, only after 6pm.

Even if you are thirst to death while walking along the beach at any other time before 6pm, you have no choice but to succumb to other sweetened-and-non-original juices or drinks you can get from the other stalls.

It is not sweet,
It is not sour,
It is BOTH Sweet and Sour
This is what I called the BLAST!

If you don't fancy anything sourish, you should EVEN give this a try!
Made with both sourish and ripen mangoes, topped with right amount of crushed ice, and no no no syrup
This is the BEST juice I have ever tried
It triggers both zones of my tastebuds so excessively that I wish I have another one!

Would you be expecting me to savor all these within one day?
That is a mad crazy idea!
So if you plan to get a weekend getaway which full of food, and walk around thing,
Malacca is definitely the right place!

Keep Walking by Johnny Walker Black Circuit

2011-04-19T11:38:00.000+08:00

The gesture of raising the crystal glass, and clinking with the rest of the friends, have never been more exciting.

What is in the glass has an negligible role to play while what is important is the moments of joy we share with the world.

Alcoholistically speaking, I am not an alcoholic.

Clubberishly saying, I am not a clubber.

Frankly speaking, I am Clubcoholic

Would you say NO to Black Label that keeps filling your glass all night long while you shake and groove like a borned superstar with that hot dude dancing sexily next to you within the distance of an inch while your mind trap between the realm and euphoria?

It sounds so SEDUCTIVELY Sexay to me that my conscious mind would NEVER ever say N-O.

Welcome to the Johnny Walker Black Circuit 2011 at Palace of Golden Horses

You are entitled to free flow of Black Label, music, and tonnes of fun!

Ladies and Gentlemen

Let the not-so-fun begins~

The intensity of masses of heads kept increasing as more and more people anxiously queueing up in lines that are hardly visible

An hour lapsed, Faltering seems impossible

The heat was barely body temperature

Second hour lapsed

My legs felt sore with the 3inch heels, to a certain extent it was numb

Any second of lack of oxygen; I am sure I would be the one starting to lose my consciousness

I was glad I had my Black Prince be with me

Not forgetting, the super hilarious and entertaining Louise and her Butterflyz

Two hours of time

Long enough for me to finish a blog post, edit pictures, tidy up my closet, and any thing under the world that is PRODUCTIVE

But we were stuck right here, waiting for the unknown

TIME WASTED, this is for sure!

A well inspired but PATHETICALLY HANDLED event

We simply could not contain the great sense of relief when we were finally greated by the billowing cool air, promising spinning happening right on the deck, chilly black label on rock

Most importantly

A comfortable sofa,which sits right on top of my wanted list!

Ecstatically aroused by the alcohol that ran in my pulse, it was all good.

Running from table to table, shouting a cheer or two with friends, dancing along to the beats that suddenly make so much sense of the way it was composed

It is the magic of alcohol

It is the magic of Black Label

Keep walking is the message

Remember well, party peeps!