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MyKuali

May 8, 2015, 7:00 pm
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Special thanks to Sky Thomas Food Industries for extending this product review invitation.

MyKuali brand of instant noodle should be familiar to most Malaysians by now. The manufacturer, Sky Thomas Food Industries Sdn. Bhd. under Sky Resources Group, is headquartered in Bukit Minyak. I had the privilege of visiting its factory to learn more about its products.
Background

The driving force behind MyKuali brand is its co-founder Mr. Thomas Tang, who is still very involved in steering the company's direction today. The business started as a home-based instant meat paste manufacturer, but it faced difficulty in penetrating the red ocean market. In response, Thomas introduced his first instant noodle, Penang White Curry Noodle, as a gateway to reach out to mainstream consumers. Ironically, what started as a promotional vehicle turned out to be the company's bestselling product.
According to Thomas, the journey was a rough ride. Thomas and his sister Annie experimented with 700 different recipes just to perfect the now-popular Penang White Curry Noodle. Another hurdle to overcome is to extend the shelf life of hawker-grade perishable curry paste.

Despite painstaking effort, business was still slow. However, MyKuali received unexpected attention among Malaysian students who were studying abroad. Yearning for local Malaysian delicacies, homesick students informed their families to send fresh supplies from home. This created awareness back home through word-of-mouth. By July 2013, MyKuali saw a sudden surge in demand (20 times its throughput back then). From there on, the rest is history.

Present State

Following the success of Penang White Curry, MyKuali has introduced several more flavors to meet popular demand. In addition, increased acceptance of the brand allows MyKuali to promote its range of instant meat paste. Bowl rice vermicelli is coming out soon too.
To cope with increasing order, the company relocated to its corporate office to its new headquarters in Bukit Minyak; the manufacturing operation will follow soon. The new production facility covers 40,000 square feet of floor space. Most parts of the manufacturing require clean room environment, but there are window glass panels along the aisle for visitors to "tour" the manufacturing section without actually entering.

Machinery employed by MyKuali is state of the art. Many steps in the production flow are heavily mechanized. In terms of work force, MyKuali hires around 110 employees including factory operators. This new factory allows MyKuali to produce 10,000 cartons of instant noodle daily.

Product quality is MyKuali's foremost bible in business excellence. According to Thomas, only the finest grade ingredients are used. From spices to noodle, suppliers are thoroughly scrutinized to ensure that the raw materials have consistent, uncompromising quality. The yardstick of quality control is the employees themselves. If employees are willing to feed their families with MyKuali products, this reflects their level of confidence in their own nutritional and hygienic standards.

Products

MyKuali produces its own chili paste and seasoning powder. The exact compositions of the ingredients are trade secrets, but there are certain aspects that MyKuali is willing to share publicly. For example, the chili paste is made from 3 different cultivars of chili pepper: one for spiciness, one for aroma, one for coloring.
There are currently three flavors of instant noodle on the market.
- Penang White Curry Noodle (槟城白咖哩面)
- Penang Hokkien Prawn Noodle (槟城福建虾面)
- Penang Red Tom Yum Goong Noodle (槟城红酸辣汤面)

To focus on its core competency, MyKuali's noodle is outsourced from Vit's (唯一面), whom MyKuali has enjoyed a fruitful partnership since its inception. As a household brand that all Malaysians can enjoy, MyKuali products are certified halal by JAKIM.
I am fortunate to be one of the first person outside the company to sample MyKuali's latest product: Spicy Fried Noodle (香辣干捞面). This "fried" noodle is actually boiled then drained. Next, fried shallots and seasoning (included) are mixed and tossed with the noodle. In less than 5 minutes, a scrumptious meal is ready to serve!
Spicy Fried Noodle will be launched in less than a month from now. Stay tuned for latest updates from MyKuali.

To cater for office workers who do not have a stove in the office pantry, MyKuali is venturing into bowl rice vermicelli (mihun) too. Penang Hokkien Prawn Soup Rice Vermicelli (槟城福建虾汤米粉) was just launched recently. More flavors like white curry, red tom yum goong and asam laksa will be introduced later.

As for instant meat paste, MyKuali has 7 types in its current product line-up.
- Instant Satay Chicken/Meat Paste
- Instant Kapitan Curry Chicken/Meat Paste
- Instant Sambal Tumis Seafood Paste (Sambal Udang)
- Instant Thai Curry Chicken/Meat Paste
- Instant Thai Curry Fish/Seafood Paste
- Instant Hainan Sour & Spicy Steam Fish Paste
- Instant Hainanese Chicken Rice Paste
Marketing

Since its inception, MyKuali relies on word-of-mouth marketing instead of media advertisement. The most cost-effective tool to instill consumer confidence is by providing free samples. This approach allows MyKuali to expand its market presence at relatively low cost, while new customers can try its products before making a purchase. According to Thomas, it is all about striking a win-win situation with customers.

Since July 2013, MyKuali has become a Malaysian household name in a short span of 2 years. Internationally, MyKuali has market presence is other countries such as Singapore, Brunei, Hong Kong, Macau, China, Taiwan, Australia, New Zealand, Papua New Guinea, United Kingdom, United States and Canada. To maintain the brand's identity, MyKuali's recipe is identical worldwide.
A successful business is often followed by competitors. According to Thomas, competition is inevitable. Given a head start, MyKuali's strategy is to move ahead faster than its competitors can keep up. Product quality and customer satisfaction are the brand's main assets in maintaining market leadership.

MyKuali is a firm believer in corporate social responsibility. Every customer is appreciated for contributing to the company's success, no matter how small the contribution may be. Putting principles into action, the company allocates a substantial portion of its budget for charitable causes. For example during the recent 2014-2015 east coast flooding, MyKuali sent free cartons of MyKuali instant noodle to affected refugees.
Awards

For a young company, MyKuali has won several prestigious awards.
- Best Brands in F&B - Instant Noodles (2013) by The Brandlaureate
- Young/Emerging Business Excellence Award (2014) by Sin Chew Business Excellence Awards
- Rising Star Award Grand Winner (2014) by The Star Business Awards
- Product of the Year - Instant Noodles (2014/2015) by Product of The Year Malaysia
- featured in the list of Top 10 Instant Noodles (2014) by The Ramen Rater
Future Outlook

In the next 5 years, MyKuali aims to increase its market presence by venturing into adjacent niche markets. For example, the company is exploring ways to reach out to prospective customers who have neither a stove nor hot water at their disposal.

As Penang's traditional street food recipes gradually phase out in the wake of modernization, MyKuali aims to be the preserver of Penang's culinary legacy. More products will be introduced to immortalize the nostalgic Penang dishes before they are lost permanently in the passage of time.

Advice To New Entrepreneurs

Thomas does not see himself as a successful entrepreneur yet. According to him, there are still lots of room for improvement in his company. However, Thomas has graciously shared several words of wisdom to new entrepreneurs who wish to follow his footsteps.

Do not be complacent with the status quo. Be willing to move out of your comfort zone. As long as there is still room for improvement, never stop improving. Business development is always an uphill battle, so keep fighting or be prepared to be eliminated.

Think outside the box. Innovate and constantly improve your product no matter how small the change may be. Sometimes, a major breakthrough is made by tweaking a minor aspect of the recipe, packaging or delivery method.

Learn from the success stories of others. It is also crucial to draw experience from failed cases too. Do not be held up by mistakes of the past. Focus on the present situation and chart a realistic path towards the future. There are no shortcuts to success.

Name: Sky Thomas Food Industries (MyKuali)
Address: 1066, Jalan Perindustrian Bukit Minyak 2, Kawasan Perindustrian Bukit Minyak, 14000 Bukit Mertajam, Pulau Pinang
Contact: 04-502-2529
Business hours: By appointment
Website: http://www.skythomasfood.com.my
Coordinates: 5.30708 N, 100.45954 E
Directions: Sky Thomas Food Industries is located at the industrial zone of Bukit Minyak. It is located at the end of the same road as Flextronics.

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Merrida Restaurant

April 11, 2015, 9:00 pm
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Special thanks to SL Guan for extending this food review invitation.

Merrida Hotel, formerly known as Prescott Hotel, is a hotel along the Federal Highway (Lebuhraya Persekutuan) in Klang. Among Klang townsfolk, this bustling road is better known as Persiaran Sultan Ibrahim.
Merrida Restaurant is the sole eatery in this hotel. Besides providing buffet breakfast for hotel guests, Merrida Restaurant also serves Thai cuisine to walk-in customers. In addition, seafood and Chinese-style cooking are also available.
The restaurant has dining tables for small and large parties. The buffet counter and kitchen are located at the far end.
Should customers prefer some privacy, several private dining rooms are also available.
The signature dish at Merrida Restaurant is Tomyam Seafood (ต้มยำทะเล, RM36.90), which is the chef's own specialty.
This Thai curry is infused with fresh seafood such as fish, shrimps and squid. Its sour-spicy flavor is an ideal appetite-enhancer for lunch today.
Another delicacy recommended by the staff is Fried Chicken With Lemongrass (ไก่ทอดตะไคร้, RM28.90). Lovely chicken chunks are marinated with turmeric, ginger, onion and lemongrass, then deep-fried to scrumptious perfection. Fresh ulam (Malay salad) is provided on the side.
Next on our dining table is Patpet Stir Fried Sotong (ผัดเผ็ดปลาหมึก, RM29.90). The word patpet (ผัดเผ็ด) means "spicy" in Thai. For this dish, squid slices are stir-fried with long beans, red chili pepper and spicy gravy.
Kerabu Mango (ตำมะม่วง, RM13.90) is another appetizing Thai delicacy. This salad dish consists of julienne young mango tossed with roasted peanuts, anchovies, onions and bird's eye chili (cili padi). Kerabu Mango can be punishing if you are not used to spicy food!
Our meal moves on to a hot plate of Thai-Style Steamed Fish (ปลานึ่งมะนาว, seasonal price). The fish of choice is striped red mullet. Although quite bony, the flesh is quite refined and works pretty harmoniously with Thai-style jus.
Moving on to vegetables, a plate of Chinese Style Kailan (ผักคะน้า, RM19.90) is served. Chopped Chinese kale is lightly stir-fried in garlic and light soy sauce to maintain juiciness of stems.
Three-Flavored Taufu (เต้าหู้น้ำพริกเผา, RM18.90) is the last dish to be served, but is nevertheless worth the wait. Appealing Thai-style sweet chili sauce is poured over deep-fried bean curd, making the latter very delectable indeed.
Like many Thai restaurants, rice is provided in a large pot and charged by per-person basis.
Merrida Restaurant is halal-certified, so it does not contain pork in its menu. The restaurant is also one of the few seafood restaurants in this part of Klang. Unlike many downtown restaurants, Merrida Restaurant benefits from plenty of parking spaces within the hotel's compound.

Name: Merrida Restaurant
Address: 18A, Lebuh Enggang off Persiaran Sultan Ibrahim, 41050 Klang, Selangor
Contact: 03-3344-8833
Business hours: 11:00am-3:00pm, 6:00pm-11:00pm
Website: http://www.merridahotel.com/facilities-services/dining-facilities
Coordinates: 3.05120 N, 101.45730 E
Directions: Driving eastward from downtown Klang along Persiaran Sultan Ibrahim, go to ground level before Bulatan 100 roundabout. After the roundabout, take the smaller service road to the left and drive for approximately 200 meters. Turn left to Lebuh Enggang and Merrida Hotel is located immediately on the right. Merrida Restaurant is located at the south wing of the hotel complex. Free parking is available for restaurant customers.

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Rooted In Nature

April 16, 2015, 7:00 pm
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Special thanks to Shangri-La Hotels and Resorts for extending this event invitation.

As a leader in corporate social responsibility, Shangri-La Hotels and Resorts is proud to undertake another bold step towards sustainability in the culinary line. Launched globally across all 89 Shangri-La properties, the Rooted In Nature initiative strives to encourage sustainable farming practices in its supply chain.
Today, we are given the opportunity to meet one of Shangri-La's major suppliers: GST Group. GST Group operates several fish farms in Pulau Pangkor, Pulau Aman and Pulau Jerejak. Today's visit to the one at Pulau Jerejak, therefore our trip commences at the Pulau Jerejak jetty.
GST Group started as a seafood supplier to local restaurants. Over the years, the company developed marine cage farming techniques to meet the increasing demand for yearlong seafood. Today, GST Group is the sole exporter of farmed fish in Malaysia, having market presence in Hong Kong, Australia, Europe and the United States.

Before we start our journey, the organizers have prepared breakfast for all participants. The event this morning takes place outdoors, so it is crucial to have proper breakfast beforehand.
The trip to GST Group's fish farm takes approximately 20 minutes by boat. The destination is actually on the far (east) side Pulau Jerejak. The entire facility is on the island itself, but is floating approximately 150 meters offshore. Along the way, we passed by a handful of similar fish farms.
The farm we visited has 320 marine cages in total. The cages are arranged in grid form, where wooden planks provide access to each cage. Each cage houses one fish species of specific size. Fishes are transferred between cages as they grow larger. It only takes a year or two for a newborn fry to grow sufficiently large to fetch revenue.
As a significant portion of the company's products is exported, its fish farms must conform to international standards for safety and sustainability. This is why there are annual audits from government regulatory agencies and international certification bodies. To this end, GST Group partners with the World Wildlife Fund to collaborate on sustainable aquaculture techniques.
The farm is tended by a crew who live on the platform for extended periods of time. Their daily routine include feeding, net maintenance, fish transfers and harvesting. As workers may need to remain on the platform for days or even weeks, living quarters are built on the farm.
The Red Snapper, also known as Red Lion (红鱼), is one of popular gourmet fish in the market. A properly-raised adult can grow up to 1.5 kilograms or more. The current market price of this fish is around RM27.00 per kilogram.
Demonstrating a juvenile Red Snapper is Ms. Joey Ong, Senior Business Development Executive of GST Group.
Garoupa (石斑) is another well-sought fish in local seafood restaurants. The most distinguishing feature of this fish is the spotted pattern on the entire length of its body. Adult fish can grow beyond 2 kilograms and fetch RM28.00 per kilogram.

The Pearl Grouper (龙虎斑) is easily identified by yellow spots on its dorsal fin and tail. A fully-grown adult can easily exceed 3 kilograms. This fish appears to be more sluggish due to its larger size.
Another type of fish raised in this farm is John's Snapper (红皂), or more commonly known by its local name Jenahak. This fish is reddish-grey in color and has a more streamlined body. This fish fetches around RM26.00 per kilogram on the market.
The three gentlemen in the photograph below are, from left, Chef Tan (Chinese Chef, Golden Sands Resort), Chef Tretbar (Chef de Cuisine, Rasa Sayang Resort & Spa) and Chef Lim (Executive Chef, Rasa Sayang Resort & Spa).
The Giant Garoupa (龙胆石斑) is a monstrosity of epic proportion. This individual tips the scales at a whopping 17 kilograms! Posing with this gigantic fish is Mr. CT Goh, Marketing Manager of GST Group. Carrying juggernaut in his arms, Mr. Goh can vouch that it is not an easy task!
The Giant Garoupa is sometimes kept in an aquarium for feng shui (风水) purpose. On the dining table, it is a prized delicacy too. Its population in the wild is dwindling due to overfishing, therefore fish farms like this can help to cater the growing demand.
Other fish species at this farm are Bawal Emas (金鲳鱼), Cobia (军曹鱼, Aruan) and Giant Trevally (珍鲹). The marketing department of GST Group monitors the market closely to ensure that its inventory of fish is well-stocked at all times.
GST Group also operates a commercial fish feed factory to supply its own farms. Fish feed is made into pellets with different sizes, each for a different size or species of fish. Interestingly, all species of fish farmed here consume the same pellet formula.
In addition, GST Group owns a seafood processing plant in Simpang Ampat to support its export business. Here, raw fish is skinned, made into fillet, then chilled or frozen before being distributed internationally. Occasionally, live fish is requested by local restaurants or customers from neighboring countries.

It is also interesting to know that Hong Kong restaurants often require blood-letting (放血) of fish before chilling. The aorta near the gills is severed to eject blood. According to Mr. Goh, the purpose of blood-letting is to improve mouthfeel of flesh when cooked.
After two hours of an eye-opening tour, it is time to bid farewell to the friendly workers of the fish farm. Our next destination is Golden Sands Resort at Batu Ferringhi, where we are about to indulge in some of the finest dishes that the marine kingdom has to offer.
Today's lunch is divided into two sessions: First at Sigi's Bar & Grill (Golden Sands Resort), then at Spice Market Café (Rasa Sayang Resort & Spa). Starting 22 April 2015, both restaurants feature a handful of sustainable dishes on the respective menus. A special icon is used to indicate which dish uses responsibly-sourced ingredients.
GST Group is only one of Shangri-La's suppliers of sustainable ingredients. Free-range chicken is sourced from Ayamplus Food Corporation at Nibong Tebal. Vegetables are provided by organic farms. Organic farming does not require artificial fertilizers, therefore it achieves net zero carbon footprint.
To reduce carbon emissions from transportation, sustainable ingredients are sourced not more than 40 kilometers from the hotel. Several Shangri-La properties also produce a number of herbs and spices on the hotel grounds. Honey is extracted from on-site beehives, while drinking water is bottled by an in-house facility.

At Sigi's Bar & Grill, we started our meal with an appetizer, Grilled Free Range Chicken & Organic Tofu. This salad uses free-range chicken cutlet with organic romaine lettuce, soft bean curd and balsamic vinaigrette.
Although the roasted chicken and bean curd are rather neutral in flavor, the pleasant sourness of the vinaigrette dressing gives this salad a lovely appeal.
Next is the Grilled Sea Bass Fillet. This seafood dish consists of two pieces of farmed sea bass, elegantly covered with lovely lemon butter. I really enjoy the fine texture of the fish.
On the side are a number of steamed vegetables and a heap of mashed potato.
As for desserts, we are served with Local Flavor Ice Cream. Two scoops of yam-and-coconut-flavored ice cream are topped with fresh whipped cream. This sundae is a great way to pacify my sweet tooth.
My choice of beverage is a glass of Classic Mojito. This cocktail is made from rum, carbonated water, lime juice and mint. Its alcohol content is very low, therefore it is ideal for casual drinkers like myself.
After a scrumptious meal at Sigi's Bar & Grill, we proceed to Spice Market Café at the adjacent Rasa Sayang Resort & Spa. Here, we are treated to a handful of exquisite seafood dishes, each cooked in a different ethnic style.
The first one is Red Snapper Tiga Rasa cooked à la Malay style. The entire fish is coated in batter and deep-fried in hot oil to give a scrumptious layer of crisp. The name "Tiga Rasa" refers to the combination of three complementing flavors: sweet, sour and spicy.
Chinese cuisine is represented the Steamed Giant Garoupa With Superior Sauce. According to mainstream Chinese culinary principles, the role of light soy sauce is to accentuate the freshness of fish, but not to supplant the flavor.
Inspired by fiery flavors from the Indian subcontinent, the Red Snapper Curry Fish is crafted to fire your taste buds on all cylinders. This delightful dish includes a good amount of okra (ladies' fingers) to absorb the curry goodness.
My personal favorite is the Nyonya-style Red Snapper With Nyonya Sauce. The main highlight is the sweet-tangy gravy, which is made from a lovely blend of local herbs and spices. Working harmoniously with refined flesh of the Red Snapper, this marvelous dish is certainly not one to be passed over.
From the pages of Italian cookbooks, the Baked Whole Giant Garoupa Al Forno is yet another succulent dish. The Giant Garoupa is first grilled, then baked with a layer of tomato concasse (chopped tomato) and cheese.
Several of these fish dishes are served as part of the daily dinner buffet at Spice Market Café. In addition, they are also available in the banquet menu.
Moving to poultry, we are treated with herbal soup: Double-Boiled Free-Range Chicken. This Chinese herbal recipe uses free-range fowls raised by the hotel's sustainability partners. Other ingredients in this dish are fish maw (鱼鳔) and mushrooms.
And for desserts, the Lemongrass Crème Brûlée is available today. The soft custard is covered by a brittle layer of caramelized sugar. Sitting comfortable on top the sugary glaze is lemongrass, strawberry and diced mango. Coconut and pandan sauce are provided separately.
After a satisfying meal at Spice Market Café, we proceeded to the FIP Lounge for some coffee and to mingle around.
This comfortable lounge has a relaxing atmosphere for casual gathering with friends. At the back wall of the lounge are 3D artwork for interesting photo-opportunities.
While enjoying the food and ambience here, board games are also available for customers' entertainment.
In addition, there are electronic dart machines for the more competitive guests. A pool table is also available here.
In conjunction with the resort's Rooted In Nature initiative, the FIP Lounge serves organic coffee to customers who want to do more in environmentalism. This cup of Rooted In Nature Coffee has the titular logo imprinted on the foam using cocoa powder.
Upon request, the barista can create some interesting foam art, such as these two bears here. Masterpieces cannot be rushed, so give it some time before it is ready.
FIP Lounge uses organic coffee beans from illy, which is cultivated using sustainable farming practices.
After an arduous day at the fish farm and three different eateries, it is time to retire for a well-deserved rest. How about a nice massage at the resort's Chi The Spa? You can be sure that I am getting one!
Name: GST Group
Address: N/A
Contact: 04-568-2277
Business hours: N/A
Website: http://www.gstgroup.com.my
Coordinates: 5.31484 N, 100.32501 E
Directions: N/A

Name: Sigi's Bar & Grill
Address: Golden Sands Resort, 11100 Batu Ferringhi, Pulau Pinang
Contact: 04-886-1852
Business hours: 11:00am-12:00am
Website: http://www.shangri-la.com/penang/goldensandsresort/dining/restaurants/sigis-bar-grill-on-the-beach
Coordinates: 5.47751 N, 100.2516 E
Directions: Driving from George Town and upon arriving Batu Ferringhi, Golden Sands Resort is located on the right at the first traffic junction. The main entrance to the hotel is located slightly after the junction. Sigi's Bar & Grill is located towards the far side of the resort, after the pools and facing the beach. Parking is complimentary for hotel guests.

Name: Spice Market Café
Address: Rasa Sayang Resort & Spa, 11100 Batu Ferringhi, Pulau Pinang
Contact: 04-888-8888
Business hours: 6:30pm-10:30pm
Website: http://www.shangri-la.com/penang/rasasayangresort/dining/restaurants/spice-market-cafe
Coordinates: 5.47965 N, 100.25481 E
Directions: From Tanjung Bungah, travel west towards Batu Ferringhi. Rasa Sayang Resort & Spa is approximately 4.2 kilometers from Tanjung Bungah's floating mosque, located on the right. Spice Market Café is at Lobby level of the Garden wing.

Name: FIP Lounge
Address: Rasa Sayang Resort & Spa, 11100 Batu Ferringhi, Pulau Pinang
Contact: 04-888-8888
Business hours: 11:00am-12:00am (Sunday-Thursday), 11:00am-1:00am (Friday-Saturday)
Website: https://www.facebook.com/fiploungersr
Coordinates: 5.47949 N, 100.25487 E
Directions: From Tanjung Bungah, travel west towards Batu Ferringhi. Rasa Sayang Resort & Spa is approximately 4.2 kilometers from Tanjung Bungah's floating mosque, located on the right. FIP Lounge is at Lobby level of the Garden wing.

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Soul Café

April 21, 2015, 6:00 am
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Special thanks to Gartien for extending this food review invitation.

It was not too long ago since I last visited Soul Café. Located Jalan Kek Chuan, this eatery is located at the ground floor of Sogor Dormitory, a female capsule hostel (カプセルホテル) which is ideal of cost-savvy backpackers.
My visit tonight is organized by Gartien (小田佳园), which recently launched a campaign to promote its Crystal Pineapple Confiture.
The theme of Soul Café is photography. For example, certain desserts are served in cups resembling interchangeable camera lenses.
As the drinks preparation section takes up nearly half of the dining hall, the number of seats in Soul Café is rather limited. Finding a vacant table can be difficult in the evening.
As we just had dinner earlier, we opted for something light instead. The Canapé is ideal in this sense. Each serving consists of four pieces. The toppings of the Canapé differ every day; today's toppings are smoked bacon and cherry tomatoes. Between the biscuit and toppings is aioli, which is made from garlic, olive oil and egg yolks.
As for Ananas Punch (RM11.00), this is the café's limited-time beverage in collaboration with Gartien. Mixing Earl Grey tea with some Crystal Pineapple Confiture, soda pop and lemon juice, this mocktail serves a thirst quencher after a good meal.
For the month of May 2015, visit any two of Gartien's partner restaurants (such as Soul Café) to try their signature creations. Take photos and share them on Facebook or Instagram to get a free jar Crystal Pineapple Confiture. This offer is valid while stocks last.
Name: Soul Café
Address: 12, Jalan Kek Chuan, 10400 George Town, Pulau Pinang
Contact: 04-226-8200
Business hours: 11:00am-11:00pm, closed on Sundays
Website: https://www.facebook.com/yourSoulCafe
Coordinates: 5.41509 N, 100.32451 E
Directions: From Macalister Road (Jalan Macalister), turn to Jalan Kek Chuan opposite the UMNO building. Soul Café is one of the colorful shops on the right. Street parking is available along Jalan Kek Chuan, Jalan Irving and Lorong Susu.

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Markus

April 18, 2015, 11:00 pm
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Special thanks to Markus for extending this food review invitation.

Markus Modern Italian Cuisine at Pulau Tikus has been opened for 6 months now. As the name implies, Markus specializes in modernist Italian cuisine, a niche which few Italian restaurants in Penang have ventured into. Nevertheless, traditional Italian cooking is also available should customers prefer so.
The upscale ambience in Markus is nothing short of remarkable. Warm gold lighting illuminates the neatly prepared dining tables. The elegant atmosphere in the restaurant is complemented by its professional waiting crew of impeccable excellence.
Even drinking water at Markus is served with prestige. Bottles of San Pellegrino's Sparkling Natural Mineral Water are specially sourced from Italy. The natural springs in San Pellegrino have naturally-occurring high concentration of dissolved carbon dioxide and salt minerals, making the water fizzy akin to carbonated beverages.
For soup starters, we are served with Wild Mushroom Soup With Foam & Truffle Scent (RM20.00). Carefully prepared from genuine mushrooms, this is mushroom soup at its finest. A piece of truffle is added as icing on the cake. Truffle is a type of gourmet fungus often used as a delicacy in European cuisine.
Next is Zuppetta Di Zucca Tartufata (RM20.00), which is "Pumpkin Soup With Truffle" in Italian. Like its predecessor, the pumpkin soup is rich and creamy, making every drop very gratifying indeed. The velouté sauce has delightfully sweet aftertaste without being overpowering upon first contact on my tongue.
For different gastronomical experience, the Vegetarian Minestrone Di Verdure (RM18.00) gives an entirely new level of enjoyment. This thick Italian-inspired soup is infused with basil pesto and contains chopped vegetables such as celery, carrots, tomatoes, onion and beans.
Cold Angel Hair With Hokkaido Scallop And Lump Fish Caviar (RM36.00) is a cold appetizer dish of unparalleled excellence. Angel hair, also known as capelli d'angelo, is similar to spaghetti but much thinner.
On the pasta are chopped Hokkaido scallops with a pinch of exquisite lumpfish caviar. All ingredients integrate perfectly with the angel hair, making it one of the most delectable treat in an Italian restaurant.

Moving on to main dishes, the Beef Tagliata Con Salsa Di Funghi (RM68.00) is an interesting choice for the most professed carnivores. The name of this dish translates to "sliced beef with mushroom sauce". Here, customers indulge in 150 grams of premium grade Black Angus tenderloin cooked to medium rare.
The beef is flavored with red wine sauce for the delectable appeal. On the side are roasted potatoes with rosemary sauce. Although meat is served as a single piece, customers can also request for tagliata (sliced) style should this be their preference.

Next, the Sous-Vide Pork Belly (RM50.00) is prepared using an entirely novel culinary style. Sous-Vide is a cooking technique where the meat is vacuum-sealed in air-tight plastic wrap. The sealed meat is then cooked by soaking in hot water at a very specific temperature. This sous-Vide method allows the pork to be cooked evenly while keeping its juiciness intact.
The pork belly boasts a layer of crispy skin and lovely layer of fat. The lean meat underneath is tender and rich in succulent juice. This delicious slab of pork is served over mashed potato with cranberries on the side.

Moving on to seafood, the Merluzzo In Guazzetto Di Vongole (RM65.00) consists of a piece of cod fillet oven-baked to perfection, then rested over a lovely bowl of stewed clams. The Atlantic cod possesses texture and succulence of utmost commendation.
The first from the pasta menu to greet us is the Spaghetti Aglio E Olio Con Mare E Bottarga (RM32.00). The pasta is cooked al dente with seasonal seafood ingredients such as shrimp and squid. Ground basil is sprinkled before service, while a basil leaf is added for aesthetic effect.
Another flavorful seafood pasta is Linguine Al Granchio (RM30.00). Enhanced by savory crab meat with freshly chopped tomato, the creamy sauce is made from vodka, butter, garlic and cheese. Hearty linguine combines harmoniously with rich flavors of pasta sauce.
Markus' menu also has a separate section for vegetarian dishes. The one which is featured today is Vegetarian Spaghetti Pomodoro (RM26.00). Despite its vegetarian nature, this pasta dish is surprisingly delectable thanks to the use of fresh tomato-on-vine, fresh basil and Grana Padano cheese.
To be precise, this dish is better described as lacto-vegetarian because cheese is used in its preparation. However since grated parmesan cheese is added, this dish no longer fit the requirement of lacto-vegetarianism. Parmesan cheese uses rennet (stomach enzyme) in the fermentation process, so it contains meat in the strictest sense.
Moving on to desserts, the personal favorite of mine is Affogato Al Caffe Con Gelato Vaniglia E Frangelico (RM28.00). Affogato means "drowned" in Italian, and is usually prepared by pouring espresso over ice cream or gelato. However for this case, a small amount of Frangelico hazelnut liqueur is provided in addition to a shot of espresso.
The mixture is a dessert specially crafted for the heavens. Upon mixing, the concoction releases delightful liqueur fragrance. Consumed with a scoop of vanilla ice cream, this is one of the most gratifying desserts that I have ever encountered. The choice of ice cream is Häagen-Dazs because it does not melt as quickly as lower-grade ones.
Another dessert to conclude our meal today is Cioccolato (RM26.00), which is essentially piping-hot chocolate lava cake. When punctured, thick chocolate cream oozes gently from its enclosed chamber. A scoop of Häagen-Dazs' vanilla ice cream is served alongside. Although enjoyable in its own right, I prefer the previous dish as my dessert.
The menu at Markus is seasonal according to availability of specific ingredients. The menu is revised every five weeks to encourage creative expression. There is also a special menu for set lunch, which changes weekly but always includes a vegetarian dish. On occasion, the kitchen crew prepares its own pasta for special dishes. There is also an in-house bakery to prepare bread for customers' needs.
Another interesting fact: Markus is one of the few independent restaurants in Penang to boast a chilled wine cellar. Within the cellar, temperature and moisture are maintained at optimal conditions for wine storage.
There are approximately 160 different types of wine at Markus, which includes Old World and New World wines. Most wines are sourced from Australian and French vineyards, but Markus also plans to expand its Italian wine collection.
Markus' cellar includes several expensive wines which are worth thousands per bottle. An example is this prized bottle of 1986 Chateau Lafite Rothschild.
The Executive Chef of the restaurant is Markus Lee, who is one of the proprietors of this establishment. Trained in Germany and having worked in several prestigious restaurants abroad, Chef Markus hopes to share his newfound culinary aspirations with the townsfolk of Penang.

Name: Markus
Address: 37F, Jalan Cantonment, 10250 George Town, Pulau Pinang
Contact: 04-226-1443
Business hours: 12:00pm-2:30pm, 6:00pm-10:00pm, closed on Tuesdays
Website: http://www.restaurantmarkus.com
Coordinates: 5.43236 N, 100.31191 E
Directions: From Burmah Road (Jalan Burma), turn left into Lintang Burma at Kedai Makan Chang Senr (昌胜咖啡室). Immediately, drive along the service road parallel to Burmah Road. After the corner, Markus is found almost at the end of the road. Street parking is available along the service road, but vacant spaces may be scarce during peak hours.

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Main Street Cafe

May 8, 2015, 5:00 am
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Special thanks to Cititel Penang for extending this food review invitation.

Located at Penang Road (Jalan Penang), Cititel Penang is positioned near many tourist hotspots in George Town. This 16-floor building has 451 hotel rooms of various sizes. As a four-star hotel, Cititel Penang commands a respectable level of prestige from the moment I step into the lobby.
Located on the Ground Floor and at the end of a long hallway, Main Street Cafe is the sole restaurant which is operated by the hotel itself. On the other hand, Zhonghua Gourmet (中华海鲜鱼翅) and Kirishima (霧島) are tenant restaurants that serve Chinese and Japanese cuisine respectively.
Main Street Cafe is open 24 hours daily and serves local and Western cooking. The à la carte menu is available around the clock. In addition, buffet dinner is provided every Friday, Saturday and Sunday from 7:00pm to 10:00pm. The theme of the buffet changes daily: Japanese & Italian Buffet on Fridays, Japanese & Western Buffet on Saturdays, Japanese & Thai Buffet on Sundays. The net price for dinner buffet is RM79.00 per adult, RM40.00 per child, RM52.00 per senior citizen.
Cooked main dishes are the backbone of any buffet (at least in Malaysia), so this is where I start. The Roasted Beef Tenderloin features thinly-sliced portions of beef with blue cheese dressing.
Another red meat dish prepared tonight is the Lamb Stew. Here, small slices of lamb are stewed with bell peppers and olives for more balanced enjoyment.
As for poultry, Chicken Teppanyaki (チキンの鉄板焼き) consists of grilled chicken chunks with bell peppers, mushroom, bean sprouts, carrot shreds and sesame seeds. Overall, I feel that the chicken is not as flavorful as I expected. I think more seasoning is required.
Another Japanese dish is Grilled Salmon Teriyaki (鮭の照り焼き). Unlike the previous dish, the salmon is grilled very nicely. The salmon flesh still retains some juicy sweetness, much to my delight.
Moving back to Italian cooking, we have a dish of Baked Polenta With Ratatouille. Polenta is made by boiling cornmeal into thick paste, then made into bite-size pieces. Stewed vegetable (ratatouille niçoise) is added on top and the entire dish is given a nice bake.
As for staple food, Yaki Meshi (焼き飯) is fried rice à la Japanese style. Short-grain rice is used because its waxy texture gives better mouthfeel. Rice is wok-fried with shrimp and beaten eggs, then garnished with scallion (spring onion) and fried garlic. This dish is sometimes called chahan (チャーハン) in other restaurants.
Meanwhile, Yaki Udon (焼うどん) is stir-fried Japanese noodle with shrimp, egg, cabbage and bell peppers. This dish is flavored with teriyaki (照り焼き) sauce and garnished with chopped scallion.
My next destination is the cold-served seafood station, where raw and cooked dishes are chilled over a tray of ice. Today's seafood are cooked shrimps, cooked mussels, cooked scallops and raw oysters. Fresh lemon is provided because lemon juice helps to suppress the raw odor of seafood.
The shrimps are particularly fresh and very succulent. I like the crunchy texture as I sink my teeth into them.
Mussels are also another interesting choice, although I usually focus on scallops and oysters due to scarcity of the latter two types of shellfish.
Meanwhile, assorted sashimi (刺身) is also available upon request. Sashimi choices provided here at Main Street Cafe are salmon (サーモン), tuna (マグロ) and butterfish (白マグロ). Sashimi is not prepared upfront, but is only cut from the fillet when requested.
Other Japanese delicacies are Seasoned Jellyfish (中華クラゲ) and Crabstick (カニカマ). These items are also served cold.
Moving to the pasta counter, there are three different types of pasta to choose from: spaghetti, penne and linguine.
As for sauces, chicken bolognese and tomato coulis (tomato purée) are prepared tonight.
Alternatively, guests can also opt for aglio e olio for spicier choice, or creamy carbonara for richer flavor. My choice of Carbonara Linguine is prepared using olive oil, egg yolks, Parmigiano-Reggiano (Parmesan cheese), smoked chicken and black olives.
Conchiglie (shell-shaped pasta) and black spaghetti are also displayed, but I am not sure whether they are also available for cooking.
The sushi section features a decent assortment of sushi (寿司), which are mostly maki (巻き), nigiri (握り) and gunkan (軍艦) variants.
Personally I prefer to skip sushi unless there are exotic ingredients like soft-shell crab (ワタリガニ) or sea urchin (ウニ). The saving grace is a nigiri sushi with unagi (鰻, freshwater eel) topping, which is decently well-flavored.
Grilled Shishamo (焼き柳葉魚) is a prized delicacy in Japan due to its succulent roe in the belly. The Japanese name of this fish literally means "willow leaf fish", in reference to its elongated body structure which resembles a willow leaf.
There are also a decent assortment of tempura (天麩羅) to choose from. Seafood and vegetables are battered over, then deep-fried in hot oil for a brief duration for a scrumptious layer of crisp. Tempura ingredients used tonight are shrimp, crabstick (カニカマ), sweet potato, eggplant (brinjal or aubergine) and okra (lady's finger).
Another finger food (though chopsticks are preferred) is Gyoza (ギョーザ), which is the Japanese version of the Chinese jiaozi (饺子). Ginger soy sauce is provided as dip.
Oden (おでん) is a traditional winter dish where various ingredients are stewed in soy-flavored broth. At Main Street Cafe, examples of ingredients used for Oden are bean curd (厚揚げ), narutomaki (鳴門巻き) and chikuwa (竹輪). In Japan, this dish is so popular that there are vending machines selling Oden!
Kept warm in a steamer, Chawanmushi (茶碗蒸し) is a Japanese egg custard dish cooked in a teacup-sized bowl, which aptly explains its Japanese name. In my opinion, I prefer more ingredients in the egg custard, such as enoki mushrooms (榎茸) and ginkgo nuts (ギンナン).
Meanwhile, the Chicken & Mushroom Pot Pie is also prepared in a cup and kept warm before consumption. Pie fillings, primarily stewed chicken and mushroom, are covered in pastry crust before being baked. I feel that the pie is quite hollow and the use of a ceramic cup is a waste of delicious pastry. I think a two-crust pie works better here.
There are two types of soup tonight. The Japanese version is, not surprisingly, Miso Soup (味噌汁). What's surprising is the fact that it is cooked with salmon head and other unused sections of the fish. Although this is a pleasant surprise, I hold the opinion that the inclusion of eye balls is out of place in this soup. As for taste, the soup is too salty for my comfort.
Meanwhile, the Italian-style Minestrone Soup is made from various vegetables such as beans and onions. Macaroni pasta is also used in this dish. Overall, the soup is also too salty for me too, albeit slightly better than the previous one. I believe this is because some amount of water has boiled away by the time I take a scoop from the pot.
There are a small selection of freshly baked bread to go with the soup. However, I skipped these in favor of other more appealing dishes.
At the salad bar, there is a reasonable platter of raw vegetables for guests to make their own salad. Salad dressing provided are Thousand Island, Caesar, mustard vinaigrette and chili lime vinaigrette.
For ready-made salads, the Pasta Salad is a popular choice. Penne pasta is cooked al dente and the mixed with bell peppers, black olives and onions in creamy dressing.
For something greener, the Japanese Spinach Salad is also available. Sesame dressing (ごまドレッシング) is used for this salad.
The next salad dish is Chicken Kerabu, where boiled chicken is tossed with various raw vegetables such as bell peppers, onions and celery.
As for the Cucumber Salad, it is mixed with cherry tomatoes, bell peppers, cloves and onions.
In case pickle is your cup of tea, there are 15 different kinds to choose from.
Moving on to desserts, the Swiss Roll Cake is a sponge cake with fluffy texture similar to Swiss rolls, but made in the traditional shape of a birthday cake. This cake is quite fruity in flavor, and is topped with lemon jelly, cherries, grapes, kiwi fruits and orange slices.
Meanwhile, the Green Tea Cheese Cake is lightly flavored with matcha (抹茶) or green tea extract. This marble cheese cake is then topped with honey nut bars and several types of fruit for aesthetic appeal.
Tiramisu is a coffee-flavored cake with ladyfingers on the side. I personally prefer tiramisu cakes with stronger coffee flavor.
The lovely-scented Cinnamon Cake has rougher texture akin to cookie crust. It is topped with cherries, orange slices and several pieces of pitaya (dragon fruit).
The next dessert is Coconut Pie, which is rich in grated coconut flesh and very filling even for a single slice. At this point of time, you want to take fractional sizes in order to have stomach space for other desserts.
For something quick and easy, Chocolate Brownies are cut into bite-size cubes. This is the ideal dessert to satisfy your chocolate craving.
A tray of Bread Butter Pudding is also available. This warm dessert is made from white bread which is baked with milk, eggs, honey, butter, raisins and cinnamon. Vanilla sauce is also provided with this dish.
Next, the Green Tea Mousse is served in a shot glass and has creamy consistency. Matcha extract is used for flavoring.
As for Panna Cotta, I personally do not fancy custards that have been left exposed for some time. The surface becomes dry and unpalatable in my opinion. Once again, I prefer it to be taken fresh from the chiller.
Dorayaki (銅鑼焼き) is a Japanese pancake with azuki red bean paste as filling. This snack was popularized by the manga character Doraemon (ドラえもん), whose favorite snack is dorayaki. For the dorayaki here, I feel that it is slightly dry due to exposure to ambient air for some time. I think it is better to keep it in an enclosed tray or to make it fresh when requested.
Daifukumochi (大福餅) is another Japanese sweet delicacy to be featured tonight. Each piece is made from glutinous rice with sweet bean paste filling of different flavor, such as azuki bean or green tea. Daifukumochi is often associated with auspicious occasions in Japanese culture.
To conclude the meal, Ice Kacang and ice cream are provided for guests to enjoy. Different types of ingredients, toppings and syrups are provided so that each diner can customize his or her own creation.
As for drinks, there is a sophisticated espresso machine to prepare one's daily dosage of caffeine. Just press a button and wait for one minute for a hot cup of cappuccino to be ready.
Other choices of beverage are Japanese iced green tea and nutmeg juice with sour plum.
Apart from dinner, Main Street Cafe also serves Weekend Buffet Lunch between 12:00pm and 3:00pm on weekends. The net price is RM52.00 per adult, RM27.00 per child, RM35.00 per senior citizen. For night-time patrons, Porridge Buffet Supper is available between 10:30pm and 2:00am on Friday and Saturday evenings. The supper features Teochew porridges, dim sum and tongshui (糖水, Cantonese sweet desserts) and is priced at RM22.00 net per person.
For the month of June 2015, each paying adult of the buffet dinner is rewarded with a voucher for the Porridge Buffet Supper. The voucher is valid for two month from date of issue. Hurry up and take advantage of this "1+1" promotion before the offer is over!
Name: Main Street Cafe
Address: 66, Jalan Penang, 10000 George Town, Pulau Pinang
Contact: 04-291-1128
Business hours: 24 hours
Website: http://www.cititelpenang.com/dining-en.html
Coordinates: 5.42158 N, 100.33244 E
Directions: Cititel Penang is an imposing 16-floor building at Penang Road (Jalan Penang). To park, drive pass the lobby and climb up the ramp to Level 2. Parking is charged at RM4.00 per entry.

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Koh Char Bi Moi

May 8, 2015, 10:00 pm
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Special thanks to Koh Char Bi Moi for extending this food review invitation.

Koh Char Bi Moi (古早味粥) opened less than 2 weeks ago, but has been seeing a healthy wave of customers despite its secluded location. This restaurant in Raja Uda specializes in Teochew-style porridge (潮州粥), making it one of the only two such shops in Seberang Jaya.
For Teochew-style porridge, the most distinguishing aspect is usually not the porridge itself, but rather the wide variety of side dishes that go with it. Koh Char Bi Moi offers over 30 different types of side dishes, around 12 of which are prepared each day.
Many dishes at Koh Char Bi Moi are inspired by traditional home recipes inherited from the proprietor's maternal grandmother. In addition, additional dishes are incorporated into the menu based on her own experience while visiting the Teochew community in Bangkok, Thailand.
Regardless what side dishes are available, an order of Porridge (清粥, RM1.00) is inevitable. Koh Char Bi Moi does not provide steamed rice for now, in order to differentiate itself from economy rice stalls.
Teochew-style porridge is basically made from plain white rice without any flavoring or seasoning. Unlike the Cantonese version, Teochew-style porridge has the rice grains still intact.
Meanwhile, side dishes are ordered separately in individual bowls and are charged accordingly. A typical meal costs around RM5.00 per person. However, the actual amount largely depends on the number and types of dishes ordered.
The first side dish is Fried Bitter Gourd With Dace And Douchi (豆豉鲮鱼炒苦瓜). I particularly like the juicy bitter gourd slices; I wonder why many people dislike them? Meanwhile, dace fish is laced with douchi (fermented black soy beans) to give some salty appeal.
Next, we have a serving of Stewed Chicken Feet (卤凤爪). To prepare this dish, chicken feet is fried first, then stewed with pork trotter (猪脚) and red dates (红枣). The thick stew is very flavorful and ideal to be consumed with plain porridge.
Meanwhile, the Fried Roasted Pork (炒烧肉) has been wok-fried with bird's eye chili (cili padi) and sugar. The result is very similar in taste and appearance as barbecued pork (叉烧肉). Even I was mistaken initially! In terms of taste, it is quite savory overall.
One of my favorite side dishes today is Radish Omelette (菜脯蛋). Eggs are fried with delectable chunks of pickled radish to give excellent mouthfeel. This is certainly a nice delicacy to go with the porridge!
As for the Braised Okra (炒羊角豆), chopped okra (lady's fingers) is braised with small shrimps (虾米) and pickled onion (腌洋葱) for a sweet-tangy experience. This is one of the side dishes that can be eaten directly without any porridge!
The succulent Stewed Pork Belly (焖三层肉) is a guilty pleasure, though a pleasure nevertheless. Lovely chunks of fatty pork are stewed with soy egg (卤蛋) and firm bean curd (豆干). These goodies make this dish a satisfying one indeed.
Moving on to Stir-Fried Eggplant (炒茄子), this side dish is made by frying eggplant (brinjal or aubergine) with small shrimps (虾米) and doubanjiang (豆瓣酱). In particular, I enjoy the soggy texture of eggplant and its ideal role to absorb savory flavors of doubanjiang!
Cai Wei (菜尾) is traditionally made from excess vegetable and meat from the previous meal. However, this leftover dish has become a delicacy itself recently. This particular serving is made from Chinese mustard (芥菜) and pork chunks. The taste is not as sour as I expected. It turns out that Teochew cuisine is typically lighter in terms of flavor than other regional Chinese cuisine.
Subsequently, the side dish Mei Cai With Pork (梅菜扣肉) which features preserved Chinese mustard (芥菜) stewed with scrumptious pork chops.
My personal favorite side dish today is Steamed Salted Fish & Pork Belly (蒸咸鱼三层肉). Succulent chunks of pork belly are steamed with salted fish so that saltiness permeates all layers of the meat. I encounter difficulty in stopping the moment I pop a piece of delightful pork into my mouth!
One special side dish today is Steamed Mackerel (蒸鲭鱼). The fish is lightly steamed and served with soy sauce before serving. Apart from being bony, I find the mackerel quite enjoyable.
Last but not least, Braised Mackerel (炒鲭鱼) is braised with pickled onion and chopped red chili, then served with sweet and tangy sauce. I love the crunchy mouthfeel of pickled onion.
Despite being hidden from vehicular traffic, Koh Char Bi Moi is quite popular among locals. As a result, several side dishes may be sold out before closing time. Go earlier to avoid disappointment.
Koh Char Bi Moi is at the back row of shops where Paprika is located. A useful landmark to find this eatery is a wall mural by Martin Ron. Koh Char Bi Moi is located at the opposite block of shops.
Name: Koh Char Bi Moi (古早味粥)
Address: 57, Jalan Pusat Perniagaan Raja Uda 4, 12300 Butterworth, Pulau Pinang
Contact: 017-478-5133
Business hours: 11:00am-8:00pm, closed on Tuesdays
Website: https://www.facebook.com/kohcharbimoii
Coordinates: 5.42028 N, 100.38154 E
Directions: From Jalan Permatang Pauh, turn right into Jalan Raja Uda. Drive northbound for approximately 1 kilometer. Koh Char Bi Moi is located at the back row of commercial blocks opposite of Petronas gas station. There is plenty of car park spaces around the restaurant.

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Restoran Zi Zai

April 23, 2015, 5:00 am
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Special thanks to Gartien for extending this food review invitation.

The third leg of Gartien's series of restaurant visits is Restoran Zi Zai (自在饭店) at Paya Terubong. This eatery is operated by a third generation restaurateur who is a food enthusiast himself.
One of the familiar facets of Restoran Zi Zai is its Zi Zai Poon Choi (自在盆菜), which is available year-long. This Cantonese dish consists of multiple delicacies stacked layer by layer within a large pot. Restoran Zi Zai offers two sizes for this dish: 6-person pot for RM338.00 and 10-person pot for RM458.00. The restaurant provides free delivery service within Penang Island.
Typically, the top layers of this dish consists of delicate seafood and meat dishes. Towards the bottom are tubers and vegetables that are better in retaining flavors of the stew. The pot is kept warm by a gas burner below.
The ingredients present in Zi Zai Poon Choi have evolved over the years to accommodate shifting preferences. The present version has 17 ingredients, namely stewed abalone (焖鲍鱼), king prawn in ketchup (茄汁大虾), fried fish (炸鱼肉), Fuzhou fish balls (手工福州鱼丸), sea cucumber (海参), fish maw (鱼鳔), roasted duck (烤鸭), chicken in sesame oil (麻油鸡), stewed pork (焖猪肉), stewed mushrooms (焖花菇), dried oyster (蚝干), dried bean curd (枝竹), taro (芋头), radish (白萝卜), jicama (沙葛), broccoli (芥兰花) and Chinese cabbage (大白菜).
In addition, Restoran Zi Zai also has a number of signature stir-frying (煮炒) dishes in its arsenal. Many of these Cantonese-style dishes emphasize on "wok hei" (镬气), which loosely refers to "flame intensity". If applied correctly, the food has a lovely aroma and very sharp flavor when served warm.
The first dish is Belacan Chicken (马来煎鸡, RM20.00), which consists of individual pieces of braised chicken drumsticks and wings. Marinated with savory shrimp paste (峇拉煎), the chicken is succulent down to the bones. This is a gratifying dish indeed.
The next highlight is Assam Prawns (阿叁虾, RM30.00). Medium-sized shrimps are stir-fried with their shells intact, and flavored with sweet, sticky gravy made from tamarind paste (罗望子). While removing the shells, be sure to suck the sweet "brain matter" from the head. This is my favorite aspect of enjoying fresh shrimps!
The next two dishes are different types of shellfish. Both dishes can be eaten with rice, but I prefer to get my hands dirty by prying the shells open with my bare hands.
The plate of Clams (原味花蛤, RM15.00) has strong flavor thanks to the use of fermented soy beans (豆瓣酱). The flesh within the clam shells is quite delectable.
Similarly, the Lala (原味拉拉, RM15.00) is wok-fried with spicy fermented soy beans (辣豆瓣酱). Unlike clams, lala is significantly smaller in size and serves more like an exotic dish rather an actual meal.
The next dish is Chili Egg (钟灵蛋, RM8.00), where beaten eggs and ground chili paste are cooked in an iron skillet. The mixture is cooked until the eggs are partially set, so that the result is a thick mixture of soggy composition. The Chinese name of this dish is named after the proprietor's alma mater, Chung Ling High School (钟灵中学).
Chinese cooking is often supplemented with sauces and condiments, such as chili paste, sweet chili sauce, chopped bird's eye chili and soy sauce.
In partnership with Gartien, Restoran Zi Zai is rolling out a special dish to feature Gartien's Crystal Pineapple Confiture: Zi Zai Crystal Pineapple Pork (自在水晶凤梨咕噜肉, RM12.00). Small pieces of pork are stir-fried in sweet-and-sour sauce for a delectable dining experience. This special dish is only offered for the month of May 2015.
Besides Restoran Zi Zai, Gartien has several other partner restaurants: Kai Curry Bar, Soul Café and 43 Café. Each of these partners has a special dish which uses the Crystal Pineapple Confiture.
Gartien has a special offer for this duration. Customers who dine at any two partner restaurants can get a free jar of Crystal Pineapple Confiture from Gartien. Just take photos of these dishes and upload them to Facebook or Instagram. This offer is only valid while stocks last.
Name: Restoran Zi Zai (自在饭店)
Address: 1239-G, Jalan Paya Terubong, 11060 Air Itam, Pulau Pinang
Contact: 04-826-5713
Business hours: 6:00pm-10:30pm, closed on Tuesdays
Website: https://www.facebook.com/zizairestaurant
Coordinates: 5.38741 N, 100.27393 E
Directions: From the newly-built Shell gas station at Jalan Paya Terubong, drive northwards towards Air Itam. Restoran Zi Zai is only 250 meters away on the left. In the evening, there are plenty of parking spaces in front of the restaurant.

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David Brown's

May 10, 2015, 5:00 am
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Special thanks to David Brown's Restaurant & Tea Terrace for extending this food review invitation.

Today's restaurant is at a higher elevation than usual (730 meters above sea level), although not nearly as high as some places that I had dined before. Yes, we are going up Penang Hill (Bukit Bendera)!
To reach the summit without doing a 5-kilometer hike from Penang Botanic Gardens (yes, I have done that before), we need some mechanized help. The Penang Hill Funicular Railway is the most popular mode of transportation nowadays. First constructed in 1901, the railway has undergone several overhauls including the most recent one in 2010.
A 2-way ticket costs RM10.00 for Malaysian citizens, and RM30.00 for foreign nationals. There are special rates for a purchase of 10 tickets or more. The train runs from 6:30am to 11:00pm daily, at intervals of 15-30 minutes depending on demand. The scenic journey itself takes 20 minutes each way. Parking at the foothill is very convenient as there is a large multi-level parking complex.
The scenery at the summit is spectacular indeed. The serene atmosphere is a stark contrast to the bustling streets of George Town. Penang Hill offers a number of beautiful sights and attractions. A complete tour of Penang Hill can easily take an entire day! Nevertheless, our destination today is Strawberry Hill, which is one of the several peaks at Penang Hill.
Strawberry Hill is where our dinner place, David Brown's Restaurant & Tea Terrace, is located. This restaurant is named after David Brown (1778-1825), a Scottish philanthropist during the British colonial days of Penang. As a prominent and generous landowner back then, David Brown also lent his name to Padang Brown and Brown Gardens.
On the way up Strawberry Hill, the Sky Terrace provides breathtaking views of the western side of Penang Island. The Sky Terrace serves mostly snacks and cakes to casual visitors who wish to take a moment to enjoy the scenery.
At the top of Strawberry Hill is an English-style manor with beautiful landscaping on the side. This two-storey structure has been rebuilt in accordance to the same footprint as the original. The elevated location of David Brown's makes it the highest restaurant in Penang.
The front of the manor is beautifully landscaped with potted plants, lush trees and a lily pool. While most people reject the idea of outdoor dining (especially during the day), it is quite feasible here due to excellent shade and cool mountain breeze. The daytime temperature at Penang Hill is typically around 25oC.
The name of Strawberry Hill originates from initial attempts by Captain Francis Light (1740-1794), founder of the British colony of Penang, to plant strawberries on this hill. Although the present temperature is not ideal for growing strawberries, the climate was much cooler back then.
There are contemporary attempts to replant strawberries at the manor's grounds. Initial results are limited but encouraging.
Moving indoors, the dining hall is furnished with quaint ornaments à la English cottage style. Guests have the choice to be seated at proper dining tables or on cozy couches.
For the first course (hors d'oeuvre), David Brown's has a good selection of soups and salads. Each of these delicacies is freshly prepared and uses natural ingredients only. In addition, freshly-baked bread is provided as well.

The Waldorf Salad (RM15.00) is made from diced apples and chopped celery, gently tossed with homemade mayonnaise dressing. The salad is served over iceberg lettuce for aesthetic appeal. Roasted walnut is added to the top.
Next, the Garden Salad (RM15.00) is a mixture of romaine lettuce, cherry tomatoes, black olives, pickled cucumber and onion rings. Homemade sesame sauce is provided for an appealing tangy flavor.
If smoked salmon is your cup of tea, the Smoked Salmon Salad (RM22.00) is the right choice for you. Strips of delectable smoked salmon is added so that its pleasant saltiness complements the juicy garden salad.
As for soup, my personal favorite is the Mulligatawny Soup (மிளகுதண்ணீர், RM20.00). This English soup is inspired by fiery herbs and spices from the Indian subcontinent. The soup is infused with savory meat broth, green mango chutney, pineapple, curry powder and curry leaves. Rice, fried onion and a pinch of lime are provided separately. These ingredients are added to the soup before consumption.
The soup is immensely appetizing to the last drop. The spiciness is only mild, so this appetizer should be tolerable for most people. The Mulligatawny Soup is certainly highly recommended.

As for Cream Of Mushroom (RM18.00), the rich mushroom soup is quite appetizing thanks to the use of fresh mushrooms. A piece of bread crouton is added to the soup.
Cream Of Tomato (RM16.00) is also very delectable. I like the sweet-tangy sensation of thick tomato coulis. The soup includes a piece of crouton as well.
As for Aglio-Olio, al dente is the key to perfection. This pasta dish remains one of the simplest recipes in Italian cookbooks, but it is very difficult to master. Fortunately, this serving is acceptable in terms of firmness. The spaghetti is seasoned with mushrooms, chili flakes, garlic and ground black pepper. Flavor is decent but I feel that it is too salty and oily.
The Rib Eye (RM69.00) is prepared from air-flown Australian beef and grilled to medium. The steak is coated with delightful barbecue sauce, while the center remains pink and juicy. As for sauces, the available choices are mushroom, garlic, black pepper or Bombay. On the side are mixed vegetables and fries.
From the marine kingdom, the Grilled Salmon Fillet (RM52.00) is cooked with a delightful layer of crisp on the skin. The fillet is served with tartar sauce on the side and topped with sliced almond nuts. Mixed vegetables and fries are also provided on the side.
Roasted Vegetables On Bubble And Squeak (RM42.00) is a less-common traditional English delicacy. Bubble & Squeak is made from mashed potatoes which is shaped in a slab, then shallow-fried on a pan until the surface is slightly toasty. On the side is an assortment of juicy roasted vegetables such as broccoli, cauliflower, bell pepper, eggplant (aubergine or brinjal), onion and button mushrooms.
Bubble & Squeak derives its name from bubbling and squeaking noises when cooking mashed potatoes. This dish was popularized during World War II because it is a convenient way to improvise any type of vegetable.

Another English comfort food is Chicken And Mushroom Pie (RM48.00). This is an open pie, where pie pastry and its supposed "fillings" are served separately. A thick stew of chicken and fresh mushrooms is prepared and served on the plate. Then, a piece of pastry cap is gently placed on top.
The chicken and mushroom stew is very savory and exceptionally delectable. The flavor may be overpowering when consumed directly; this is where the puff pastry comes in. As for the pastry itself, it is delightfully light and scrumptious, easily enjoyable on its own.

Moving on to desserts, the ultimate weapon in David Brown's arsenal is the Bombe Alaska (RM48.00). As the pioneer and one of the few restaurants in Penang to serve this dessert, the Bombe Alaska remains a favorite among David Brown's regulars. Bombe Alaska is a dessert of extremes. It is known as "glace au four" in French, which means "ice oven".
The preparation of Bombe Alaska begins with a biscuit base and an assortment of fresh fruits of the season. Next, the fruits are covered with chocolate ice cream, which is in turn covered by a thick layer of meringue (whipped egg whites with sugar). The dessert is placed in an oven briefly for the meringue to set. Brandy is poured over meringue, then flambéed to leave a layer of caramelized sugar on the surface.
Because meringue is an excellent thermal insulator, the chocolate ice cream within the layer of meringue remains frozen. This dessert for two is meant to be enjoyed by eating the fruity ice cream and fluffy meringue together. Since it takes time to prepare the Bombe Alaska, please allow 20 minutes for it to be served.
As today is Mother's Day, the restaurant provides a complimentary serving of Napoleon Cake to each proud mother. This cake is also known as mille-feuille, which means "thousand leaves" in French. It consists of three layers of puff pastry, with butter cream sandwiched between pastry layers. Vanilla ice cream and fresh fruits are served on the side.
One may be forgiven to assume that the kitchen of this fine restaurant to be run by highly-experienced chefs. It is a surprise to know that this is not the case at David Brown's. At the helm of the kitchen are Head Chef Deon Ooi & Sous Chef Ken Lee, both accomplished chefs in their early twenties.
It is inappropriate to talk about food and loo simultaneously. This is why I refrained from mentioning about the bathroom till the very end. At the gents' restroom, there is a century-old urinal which is still operational!
After sunset, Strawberry Hill presents an entirely different atmosphere. The hill overlooks the entire northeastern quadrant of Penang Island, including the bustling Georgetown in a short distance. During a clear night, one can also view lighting from the Penang Bridge and the landmass beyond the strait.
The serene ambience at David Brown's is unlike any other place in Penang. While enjoying the lovely evening breeze and magnificent panorama, the romantic setting an excellent opportunity to get down on one knee, if you catch my drift...
Name: David Brown's Restaurant & Tea Terrace
Address: Strawberry Hill, 11300 Penang Hill, Pulau Pinang
Contact: 04-828-8337
Business hours: 11:00am-10:00pm
Website: http://www.penanghillco.com.my
Coordinates: 5.42423 N, 100.26944 E
Directions: Take the Penang Hill Funicular Railway to the summit of Penang Hill (Bukit Bendera). At the summit, follow the signs to Strawberry Hill or David Brown's. You need to walk several flights of stairs to reach the restaurant.

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Khidthung Thai Seafood Tomyam Restoran

April 16, 2015, 4:30 am
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Special thanks to Khidthung Thai Seafood Tomyam Restoran for extending this food review invitation.

Sharing the same premise as Hsinchu Garden (新竹园) is Khidthung Thai Seafood Tomyam Restoran (想你泰中泰海鲜大排档). This restaurant in Jelutong serves Thai and Chinese cuisine with particular emphasis on seafood.
The word "khidthung" (คิดถึง) means "miss (someone)" in Thai. The head chef hails from her hometown Bangkok, so the dishes are primarily Bangkok-style as opposed to the more familiar Southern Thai-style. To remain authentic, many ingredients such as herbs and spices are sourced from the kingdom.
Besides traditional Thai dishes, the restaurant menu also includes several local Chinese cooking which locals are more accustomed to. This allows Khidthung Thai Seafood Tomyam Restoran to suit a wider range of customers.
A key to good seafood is freshness, which is why the restaurant keeps a live stock of several types of fish, crab, clam and other marine creatures in oxygenated glass tanks. In addition, there is also a live Loong Foo Grouper (龙虎斑) for display purpose.
Thai cooking places emphasis on strong aroma derived from local herbs and spices. In terms of flavor, it is not uncommon to have multiple types of basic taste senses in an individual dish. For example, a single dish may include sweet, sour, salty, spicy and bitter flavors at once.
Considering the geographical size of Thailand, Thai cuisine is rather diverse in terms of cooking styles. As a metropolis of international crossroads, Bangkok has a unique blend of traditional Thai recipes with those from other cultures, such as Chinese.
For appetizers, we started with Deep-Fried Prawn Cake (ทอดมันกุ้ง), which is made from minced shrimp paste made into the shape of rings. The rings are coated with batter and then deep-fried for a scrumptious layer of crisp. This dish is served with sweet Thai chili sauce.
Another satisfying appetizer is Pandan Chicken (ไก่ห่อใบเตย). For this dish, minced chicken is seasoned with pungent spices, then wrapped in aromatic pandan leaves before baking. I like the rich, savory flavor of chicken inside each wrap.
Among the highlights tonight is Crispy Kerabu Chicken (กรอบมะม่วงทอด), where tender chicken cutlets are deep-fried until a light layer of crisp appears on the surface. Chicken is then served with various vegetables and cashew nuts, with light sour sauce at the bottom. I highly recommend this dish especially to first-time customers.
Another crowd favorite is Deep-Fried Squid (ปลาหมึกทอด). Chopped squid is covered with flour batter and deep-fried to golden perfection. The squid is best eaten while hot. If you have fussy children to please, this dish should do the trick.
My personal favorite tonight is the Sunquick Prawn (西檬明虾). The shrimps are stir-fried with sweet-tangy sauce made from Sunquick orange cordial. The resulting dish is a succulent treat which tantalizes my taste buds to the extreme. I cannot stress enough how much I enjoyed this lovely dish.
Looking for something spicy and sour? Tomyum Fish (ปลาต้มยำ) may be the answer. A silver pomfret is served with spicy tom yum soup. Sourness of this delightful soup does a great job in boosting my appetite. This soup makes liberal use of red and green chili peppers, so be prepared for a devilish-pungent experience!
The next dish is Steamed Seafood (นึ่งมะนาวซอส). For dinner tonight, the choices are kapa clams and squid. The sauce is heavily flavored with lime, so you can bet that this dish is meant to be sour.
The squid itself is fresh and delectable. I like the pleasant sensation of chewing well-cooked squid.
Meanwhile, kapa clams need to go hand-in-hand with the lime-infused sauce. Slices of garlic help to suppress any undesired smell of shellfish.
The Coconut Curry Prawn (แกงเผ็ดกุ้ง) is one dish outside the pages of mainstream cookbooks. A handful of moderately-sized shrimps and the accompanying curry gravy are stuffed into a hollow coconut shell. Besides giving visual appeal, the coconut also helps to impart extra flavor from its cooling flesh. In addition, coconut water that was removed from the fruit is also used to prepare the curry, therefore there is no wastage at all! I strongly recommend this dish if you love to eat shrimps.
This next dish is Fried Vegetable With Salty Pork (三层肉炒芥兰). Here, kailan is braised in oyster sauce and served with succulent pieces of roasted pork.
As for Mixed Vegetable (什锦杂菜), the vegetables used are cabbage, broccoli, carrot and mushroom. Roasted pork can be added upon request.
Last but not least, the egg dish is Cha Om Omelette (ไข่เจียวชะอม). Besides egg, the other key ingredient is cha om (ชะอม), an edible leaf from a plant native to Thailand. Cha om is rarely grown in Malaysia, so it is quite expensive here. For this dish, I personally prefer the omelette to be made thicker. And more so if contains more cha om.
Like all good Thai restaurants, Khidthung Thai Seafood Tomyam Restoran prepares its own condiments for the convenience of customers. Examples are spicy Thai chili sauce and garlic chili sauce.
As for beverages, there are a number of fruit juices to choose from. Should customer prefer, ice-blended versions are also available.
The choices of drinks today are Dragon Fruit Juice (龙眼果汁) and Lime Plum Juice (桔子酸梅汁).
My dinner meal at Khidthung Thai Seafood Tomyam Restoran is very satisfying indeed. Quality of ingredients and skillful preparation are plus points here. It is worthwhile to consider having dinner at this restaurant with your family or friends. During weekends, it is advisable to go earlier to avoid the crowd!
Name: Khidthung Thai Seafood Tomyam Restoran (想你泰中泰海鲜大排档)
Address: 380A, Jalan Perak, 11600 Jelutong, Pulau Pinang
Contact: 04-282-3603
Business hours: 5:00pm-11:30pm
Website: https://www.facebook.com/pages/Khidthung-Thai-Seafood-Tomyam-Restoran/1419766614998461
Coordinates: 5.39492 N, 100.31434 E
Directions: Khidthung Thai Seafood Tomyam Restoran is located along Perak Road (Jalan Perak) between Kang Beef House (江祖传牛肉小镇) and OldTown White Coffee. There are parking spaces along the service road in front of the restaurant.

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Rooted In Nature

May 14, 2015, 12:00 am
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Special thanks to Golden Sands Resort for extending this food review invitation.

In continuation of the environmental initiative Rooted In Nature, Shangri-La Hotels And Resorts is proud to feature one of its sustainable dishes in Martin Yan's upcoming television show, Taste Of Malaysia.
Members of the media are invited to Sigi's Bar & Grill at Golden Sands Resort for lunch. Earlier in the morning, Executive Chef Adrian Lim accompanied Martin to visit GST Group's fish farm at Pulau Jerejak.
Launched on Earth Day this year (22 April 2015), Rooted In Nature is a long-term policy adopted by Shangri-La to embrace environmentally-friendly practices in its business operations. To this end, Sigi's Bar & Grill has incorporated a number of dishes prepared from responsibly-sourced ingredients. The goal is to convert 75% of its menu items to sustainable dishes by the year 2020.
Taste Of Malaysia is an upcoming television program to be hosted by Martin Yan of "Yan Can Cook" fame. This program features Martin's exploration of Malaysia's best culinary adventures. As a food haven, Penang is naturally one of Martin's many stopovers. Besides sampling local street food, Martin also participates in cooking episodes with local chefs to learn more about Malaysian cuisine.
Taste Of Malaysia is currently in production phase and is expected to premier worldwide in September 2015. Today, Martin and his production crew are coming at Sigi's Bar & Grill to film an episode here.
Master Chef Martin Yan (甄文达师傅), is a Chinese-American chef, culinary consultant, food writer and TV personality. His iconic television show, Yan Can Cook, has a huge cult following in the United States and worldwide. Long before other cooking shows like Iron Chef, the show has catapulted Cantonese-style cooking to the American audience. His show is notable for quirky humor and spectacular stir-frying techniques. His catchphrase during the show, "If Yan can cook, so can you!", has entered household pop culture.
Born in Guangzhou (广州), Martin moved to Hong Kong at the age of 13 during the chaos of the Great Chinese Famine. In Hong Kong, Martin worked at his uncle's Chinese restaurant and learned a great deal of Cantonese-style cooking. At the age of 19, Martin moved to Canada to pursue his education. Martin currently holds a Master's degree in Food Science from the University of California, Davis.
Martin Yan is the first ethnic Chinese chef to penetrate mainstream television in the United States. An accomplished chef with many titles in the culinary field, Martin is well-respected among celebrity chefs such as Gordon Ramsay. At the business side, Martin owns several Chinese restaurants in California.
Despite his fame, Chef Martin has a humble, down-to-earth personality. He is very passionate about cooking and truly enjoys what he does. According to Martin, cooking can be a fulfilling experience for anyone. His goal is to show that cooking can be educational, entertaining and inspiring at the same time. After our interview, Martin graciously signs his autograph for members of the media.
Speaking of lunch, our appetizer today is Grilled Free Range Chicken & Organic Tofu. This dish is the same as what we have been served previously.
As for the main course, my dish of choice is Roast Free Range Chicken. The quarter-bird is roasted till golden brown, then covered with delectable brown jus for flavoring.
On the side are steamed vegetables and a heap of mashed potato.
Finally for desserts, we have two scoops of Local Flavor Ice Cream. The ice cream, flavored with yam and coconut, is topped with whipped cream and plastic garnish. The garnish is shaped to resemble the logo for "Rooted In Nature" dishes in the food menu.
At the conclusion of our meal, members of the hotel staff pose for photographs with Chef Martin. Flanking Martin are, from left, K.H. Lee (Sous Chef), Danny Tan (Chinese Chef), Keith Tomkies (General Manager) and Adrian Lim (Executive Chef).
The next event is the filming session, which takes place at the upper deck of Sigi's Bar & Grill. To emphasize the use of fresh ingredients at the restaurant, various types of local spices are used as props at the production set.
Joining Chef Martin in front of the camera today is the Executive Chef of Sigi's Bar & Grill, Adrian Lim (林国传师傅). Both chefs met 11 years ago in Vietnam, so today's event is also their reunion after a decade. Today's shooting is recording twice: first in English language, then in Mandarin.
Before the show, Martin introduces his trusted cleaver which he personally designed. The cleaver is extremely sharp that it can split a falling lemongrass stalk into halves. The center of gravity is balanced at a point where Martin wants it to be. With this fine cleaver, Martin is able to cut a piece of garlic into thin slices measuring less than 1 millimeter in width.
Today's episode of the show features a signature dish of Sigi's Bar & Grill, Nyonya Curry Kapitan Fish (娘惹咖哩甲必丹鱼). Nyonya, formally known as "Peranakan", is an ethnic group which comprises of descendants of Chinese immigrants to the Malay Peninsula during the Malacca Sultanate and the British Malaya periods.
Nyonya cuisine employs several Chinese cooking techniques such as stewing and stir-frying, but also improvises local Malay herbs and spices to create a unique blend of fiery flavors.
The fish used in this dish is sea bass (金目鲈), also known as "siakap" in Malay. The sea bass is harvested from GST Group's sustainable fish farm, which both chefs visited earlier this morning. The fish is deboned but its skin is kept intact.
As for spices, ingredients used are red onion (红葱), white onion (洋葱), ginger (黄姜), galangal (南姜), garlic (蒜蓉), ginger flower (姜花), lemongrass (香茅) and candlenut (石栗果). These ingredients are minced so that they impart their flavors readily when added to the frying pan.
First, the pan is lubricated with palm oil. Palm oil is the most popular food oil in Malaysia. It is rich in essential nutrients such as Vitamin A, Vitamin E, Vitamin K and Carotene. Next, minced spices are added to the frying pan, where they are stirred gently until essential oils are released. At this point, the air is filled with irresistible mouthwatering fragrance.
Once the spices turn golden-brown, add small amount of salt (盐) and sugar (糖). Ground shrimp (虾粉), tamarind juice (罗望子汁) and kaffir lime juice (青柠汁) are also added for savory, sour and astringent flavors respectively. Next, add coconut milk (椰浆) so that the gravy attains rich, creamy mouthfeel.
Subsequently, add sea bass fillet with the skin facing up. Last but not least, add red chili pepper (红辣椒) paste to the frying pan. The paste can be prepared by grinding the chili pieces with mortar and pestle (研钵和研杵). As the fillet is sliced very thinly, it does not take much time before the fish is cooked.
Finally when the sea bass fillets are cooked, serve them on a clean plate. Cover the fish with its succulent gravy. For aesthetic appeal, sprinkle some chopped kaffir leaf (青柠叶) as garnish.
Voilà! This lovely dish of Nyonya Curry Kapitan Fish is ready to serve. Do the steps sound very easy to follow? So remember: If Yan can cook, so can you!
Throughout the show, Chef Martin remarks that today's place of choice cannot be any better. Facing the sea, the cool breeze of Batu Ferringhi presents a relaxing atmosphere to prepare today's dish. Not to mention the lovely aroma which permeates every corner in the vicinity!
It was 11 years since both chefs last met, but they are both looking forward to meeting each other again very soon. Considering Chef Martin's endless admiration of Penang cuisine, I bet that they will cross paths again in the near future.
For the tasting session, we are served with another freshly-cooked serving directly from the kitchen. The mere sight of Nyonya Curry Kapitan Fish triggers my saliva to flow profusely!
Sea bass flesh is quite firm in texture, but the flavor is respectable nevertheless. Infused by gravy bursting with rich flavors, it is not difficult to finish every single piece of these scrumptious fillets!
Name: Sigi's Bar & Grill
Address: Golden Sands Resort, 11100 Batu Ferringhi, Pulau Pinang
Contact: 04-886-1852
Business hours: 11:00am-12:00am
Website: http://www.shangri-la.com/penang/goldensandsresort/dining/restaurants/sigis-bar-grill-on-the-beach
Coordinates: 5.47751 N, 100.2516 E
Directions: Driving from George Town and upon arriving Batu Ferringhi, Golden Sands Resort is located on the right at the first traffic junction. The main entrance to the hotel is located slightly after the junction. Sigi's Bar & Grill is located towards the far side of the resort, after the pools and facing the beach. Parking is complimentary for hotel guests.

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One Day Pilot

April 10, 2015, 10:00 pm
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Special thanks to Seetiesfor extending this event invitation.

One Day Pilot is a chartered flight tour operated by KL Hunter. Its office-cum-hanger is located near the control tower of Sultan Abdul Aziz Shah Airport, which was formerly known as Subang International Airport.
Once the main hub serving Kuala Lumpur, Sultan Abdul Aziz Shah Airport has declined in usage since the opening of Kuala Lumpur International Airport (KLIA) in Sepang in 1998. Airlines that currently use this airport are Firefly, Malindo Air and Berjaya Air. The Royal Malaysian Air Force (RMAF) also stations a base here.

For today's flight, the aircraft of choice is the Cessna 172P Skyhawk. This 4-seater plane is one of the most popular fixed-wing aircraft in the history of civil aviation. The Skyhawk has a single engine and a single two-bladed propeller. The system redundancy on this aircraft is virtually absent, so I believe it is more suitable for short-distance flights.
With a service record spanning 6 decades, the Skyhawk's manual flight control system appears primitive compared to modern airliners. Nearly everything on the dashboard is analog in nature; there is hardly any digital instrument. On the instrument panel are subsystems such as throttle control, transceiver, compass, altimeter, fuel gauge etc.

Unlike a car, the person-in-charge of an aircraft (captain) is seated on the left. The co-pilot (today it's me) sits on the right. Both pilots can control the aircraft through an interconnected yoke and a pair of rudder pedals in front of each seat.
An aircraft has three principle axes of rotation. Pitch allows the aircraft to increase or to decrease altitude. Roll rotates the plane clockwise or counter-clockwise with the nose pointing in the same direction. Yaw turns the plane to the left or right, usually useful when taxiing. For the Skyhawk, pitch and roll are controlled using the yoke, while yaw is controlled through rudder pedals.

Today's flight plan is to take off from Sultan Abdul Aziz Shah Airport, climb to altitude of 1,500 feet (around 460 meters), head east towards the financial center of Kuala Lumpur, fly around the city center in clockwise direction, head west back to Subang, then land at the airport of origin. Flight time is approximately 30 minutes.
Throughout the entire flight, there is much radio communication between the aircraft and air traffic control (ATC). Under explicit instructions from the ATC, we taxied the aircraft towards the runway and hit the skies as soon as we are cleared for take-off.

Once we climbed to 1,500 feet, we adjusted our heading and proceeded eastward towards Kuala Lumpur.
In the air, it is only a matter of minutes before we crossed the Selangor-KL boundary. Istana Negara (National Palace) can be seen at the extreme right.
Once near the city center, the Petronas Twin Tower comes in view. The river at the foreground is Klang River (Sungai Kelang).
Flying around the eastern side of the city center, Jalan Tun Razak comes into view. The white building at the foreground is Prince Court Medical Centre. Across the road is the exclusive Royal Selangor Golf Club.
As we complete our circuit around Kuala Lumpur, the KL Tower rises prominently above the city skyline. Notice that the KL Tower is situated on a hill called Bukit Nanas.
Time really flies as we fly in the skies. After 15 minutes around the city center, we turned westward and headed back to the airport. With guidance from the captain, I am given the opportunity to land the aircraft and taxi it back to the hangar.
The One Day Pilot costs RM699.00. Additional passengers are charged at RM300.00 per person, up to four additional passengers. The breathtaking bird's eye view of Kuala Lumpur is truly an enjoyable flying experience. It is nice to gain a different perspective of this vibrant metropolis.

Name: One Day Pilot
Address: Lapangan Terbang Sultan Abdul Aziz Shah, 47200 Subang, Selangor
Contact: 03-9200-2998
Business hours: By appointment only, weather permitting
Website: http://www.onedaypilot.com
Coordinates: 3.13014 N, 101.55434 E
Directions: From Federal Highway (Lebuhraya Persekutuan), take Exit 219 towards Subang Jaya. Follow directions to the airport for approximately 7 kilometers until you see a control tower on your left. The entrance to KL Hunter is the next entrance on the left. Security clearance is required. For parking, there is a small open area at the entrance.

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Marugame Udon

April 11, 2015, 1:00 am
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Marugame Udon (丸亀製麺) is a new restaurant in Setia City Mall, just adjacent to Infusion and opposite of Ko Hyang Korean Country Delights (고향). Marugame Udon is popular for its udon (うどん) and tempura (天ぷら) dishes.
Marugame Udon is the largest udon chain store in Japan, with nearly 800 outlets so far. The business originated from the city of Marugame (丸亀市) in the Kagawa Prefecture (香川県). This outlet is Marugame Udon's first venture into Malaysia.
At Marugame Udon, order placement and collection are in self-service manner. Its open kitchen concept allows customers to see how food is prepared in the background.
Our first dish is the Ontama Udon (温玉うどん, RM11.80), which includes a partially boiled egg in light soy sauce. The udon is specifically sanuku udon (讃岐うどん). Instead of being round, sanuku udon has squarish cross-section. To maintain freshness, the noodle is made in-house and must be discarded if not used within 30 minutes. This explains why the noodle is so chewy and have such delightful mouthfeel.
The partially boiled egg is called onsen tamago (温泉玉子). "Onsen" means "hot spring" in Japanese language. This type of egg is called so because it is traditionally cooked by boiling in a hot spring. The resultant yolk is orange and fluid in appearance, even though the egg is actually cooked.
The udon dish is garnished with tempura crumbs and chopped scallion (spring onion). In addition, there is a self-service counter where customers can get unlimited refills of tempura crumbs as their hearts desire.
As for rice, we sample the Beef Curry Bowl (カレー丼, RM14.80). This Japanese-style curry is hardly spicy by Malaysian standard. It is better described as sweet and starchy. Stewed beef slices are served on top of rice for savory enjoyment. Their thin form allows the curry to penetrate the meat thoroughly. In retrospect, we should have ordered the udon version instead.
As for snacks, we ordered an Ebi Tempura (海老天ぷら, RM3.80), a Chicken Tempura (とり天ぷら, RM4.80) and a Beef Croquette (牛肉コロッケ, RM4.80). My personal favorite is the former, where the freshness of shrimp greets my tongue upon my first bite. The latter is not bad too, having made from succulent ground beef with mashed potatoes and onion.
The type of tempura sauce at Marugame Udon is not as watery as the commonly-encountered ones. The sauce is quite salty too. Personally, I prefer the lighter-flavored version to go with tempura.
Moving on to drinks, the restaurant allows unlimited refills of tea. Ocha (お茶, RM3.00) is the mainstream Japanese green tea, while Ocha Genmai (玄米茶, RM3.00) is mixed with roasted brown rice for more "husk-like" aroma.
Marugame Udon is a pork-free restaurant. Raw udon and tempura flour are imported from Japan, but prepared in-house on daily basis. To keep dishes warm at the customers' tables, the bowls are also preheated before use. It is worth trying this restaurant but a visit can burn a large hole in the wallet.

Address: UG-28, Setia City Mall, 7, Persiaran Setia Dagang, Bandar Setia Alam, Seksyen U13, 40170 Shah Alam, Selangor
Contact: 03-3358-8374
Business hours: 10:00am-10:00pm

Taste
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Uncle Tetsu's Cheesecake

April 24, 2015, 10:00 pm
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Special thanks to Uncle Tetsu's Cheesecake for extending this food review invitation.

Ever since Uncle Tetsu's Cheesecake (てつおじさんのチーズケーキ) opened an outlet at Summerton early this month, the shop enjoyed a long queue of customers every day. While it is normal for a new brand to receive overwhelming response in the beginning, the hype at Uncle Tetsu's Cheesecake has been going on for months.
Uncle Tetsu's Cheesecake is founded in Fukuoka (福岡), Japan by Mr. Tetsushi Mizokami (徹思溝上さん). His unique cheesecake recipe found widespread popularity in Japan, and is also well-received in Taiwan and China. Late 2014, the franchise reached Malaysian shores. Before the opening of this Summerton outlet, there are two more in 1 Utama and Sunway Pyramid.
To allow as many customers as possible to enjoy the Signature Cheesecake, each person is only allowed to purchase one cake per order. Nevertheless, the cakes are usually sold out by 2:00pm every day. It is highly advisable to arrive earlier, preferably to be the first 30 customers when the shop opens its doors at 11:00am.
According to the Malaysian franchisee of Uncle Tetsu's Cheesecake, the long queue is an unintentional problem. A good problem, I may add. The outlet has capacity of 30 cakes per hour, which translates to 300 cakes per day. Uncle Tetsu's Cheesecake is adamant about its policy not to take pre-orders by phone. I am not sure whether this is a good idea.

Each Signature Cheesecake (焼きたてチーズケーキ, RM21.00) is approximately 340 grams and measures 16 centimeters across. On each cake is an imprint of the brand's logo using an electric heater.
To maintain freshness, the cheesecake is prepared on-site as opposed to a central kitchen. The cake is baked using steam, which explains why it does not carry any toasty sensation like baked cheesecakes from other bakeries.

The Signature Cheesecake is best eaten when it is hot from the oven. This is where its sweet aroma is the strongest. If the cake needs to be kept for several hours, refrigeration is highly recommended.
To reheat the cheesecake, simply cut a slice and reheat it in a microwave oven for several seconds. Alternatively, some customers reported that they prefer the cheesecake to be served chilled.
The batter used to prepare the Signature Cheesecake is made of premium ingredients imported from Japan and Australia. The ingredients used are cream cheese, eggs, milk, butter, sugar and flour. No rennet is used in the production of cheese, so the cheesecake is suitable for ovo-lacto vegetarians.
The Signature Cheesecake is very soft in texture, fluffy almost like cotton. The taste carries mild, non-overpowering cheese flavor. This is unlike the cheese-heavy cheesecakes from other bakeries like Secret Recipe.
If you have not visit Uncle Tetsu's Cheesecake before, I think it is worthwhile to try the Signature Cheesecake to see whether it is your cup of tea. A long queue is expected, so arrive earlier to avoid disappointment.
Name: Uncle Tetsu's Cheesecake (てつおじさんのチーズケーキ)
Address: 110-01-05, Persiaran Bayan Indah, 11900 Bayan Lepas, Pulau Pinang
Contact: None
Business hours: 11:00am-9:00pm, closed on Wednesdays
Website: http://www.uncletetsu.com.my
Coordinates: 5.33946 N, 100.30904 E
Directions: Uncle Tetsu's Cheesecake is one of the shops at the Ground Level of Summerton. Summerton a mixed residential-commercial property near Queensbay Mall. The building is located between Putra Place and Villa Emas condominium blocks. Parking is available in front and inside Summerton, but parking spaces are very limited.

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The Cafe

April 25, 2015, 5:00 am
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Special thanks to The Cafe for extending this food review invitation.

After a long week at work, my next visit is Georgetown City Hotel at Pulau Tikus. This hotel was formerly known as Berjaya Penang Hotel.
My previous visit to The Cafe was during the International Buffet Dinner on weekends. On Friday evenings like tonight, the restaurant serves Oriental Buffet With Teochew Porridge Specialities. This buffet is open from 7:00pm to 10:00pm.
The main specialty in this buffet is Teochew Porridge. Teochew porridge is notable for having a large number of condiments to go with it. Examples are dried shrimps, salted duck eggs, peanuts, anchovies and douchi just to name a few.
There are two types of porridges to choose from. For Sweet Potato Porridge, it has a mild sweetness without being overpowering. This is the preferred choice if you want to enjoy the condiments directly.
But if you prefer porridge to be more savory, the Oyster Porridge is the one for you. Within the porridge are dried oysters with strong flavor.
Another important feature of tonight's buffet is the grilling station. Manning the station is Chef Sim, Executive Chef of the restaurant.
Unlike the International Buffet Dinner, there is only one type of "meat" at the grilling station: Tilapia. But even one item is more than sufficient. Nicely-marinated fillets are presented on a bed of ice.
Since it is important to serve fresh food, tilapia is only grilled when ordered. It is worth the wait (several minutes) because the fish is nicely flavored and blessed with toasty aroma.
As for condiments, Air Asam and Sambal Kicap are provided to go with the grilled tilapia.
As for pre-cooked dishes, the poultry dish is Ayam Madu, which means "honey chicken" in Malay. The chicken is stewed with rich, creamy curry for a satisfying dining experience. I also like the mild sweetness present in the chicken flesh.
Mutton-lovers will be delighted to try the Tamarind Lamb Chops. Succulent steaks of lamb are grilled to perfection and flavored with lovely tamarind gravy.
Moving to the marine kingdom, the next dish is Fish Curry With Lady's Fingers. The level of spiciness is quite respectable.
Telur Dadar is a Malay-style omelette. It is made from beaten eggs are baked with red chili pepper, onion and scallion (spring onion).
Chinese-style cooking is represented by this dish of Tofu With Tau See Fish. Here, dried bean curd is cooked with fish flavored with fermented black soy bean (豆豉). Other ingredients are bell pepper, carrot and onion.
If you like something with strong flavor, help yourself with some Mui Cai (梅菜) or pickled Chinese mustard. This dish is topped with fried garlic for improved aroma.
As for Seasonal Vegetable, the ingredients are shiitake mushroom, broccoli and carrot.
At the back section of the restaurant is a station for Char Hor Fun. A pot of egg gravy is kept boiling for customers to use for reheating the noodle.
The noodle is prepared upfront and is technically cooked already. To enjoy this dish, simply reheat some noodle into the egg gravy for several seconds.
Ingredients to go with Char Hor Fun are fresh shrimp, fish ball and button mushroom. I tend to go gaga over fresh shrimp.
Next to the Char Hor Fun counter is another local delicacy, Penang Rojak. Customers can choose from a handful of fresh fruits to be mixed with sweet shrimp sauce.
Like my previous visit, the salad bar does not fail to awe.
Seafood lovers may want to start with Prawns & Apple Salad.
There is also Diced Sausage Salad which is flavored with Thousand Island dressing.
The Hash Brown Salad is another salad of choice today.
For cold cuts, Chicken Ham is available for customers' enjoyment.
Considering the pricing of this buffet, the dessert section is also not something to be trifled with. There is a good variety of pastries and sweets to satisfy everyone.
Cocoa-philes should find the Chocolate Cake irresistible at first sight. Cubes of chocolate sponge cake are coated with thick chocolate syrup and sprinkled with crunchy almonds.
Next is Butter Cheesecake, which is presented in convenient bite-size pieces. A shower of powdered sugar covers the top.
The Pandan Cheesecake is also prepared in small portions for sampling. By now, it is evident that the pastry chef goes through great lengths in cake decoration.
We subsequently move on to Pineapple Tarts, where crunchy almond is set on top of the pineapple confiture.
You may also want to sample a piece of Raspberry Cake. Once again, the cake has been cut into convenient bite-size portions.
For something sweet and fruity, help yourself with some cooling Mango Custard.
Alternatively, there is also Strawberry Jelly with evaporated milk on top.
Surrender to your desire to dig in a cup of Cream Custard. Or perhaps some marshmallows too, just because you have been longing for some.
As for a cooling dessert, the Ice Kacang should do the trick. Ingredients available are attap chee (fruit of nipa palm), basil seed, red bean, sweet corn, nutmeg, peanuts and raisins. Just choose your favorite ingredients and let the staff assist you with the shaved ice.
Several ice cream flavors are also available. I am adding a scoop of yam-flavored ice cream on top of my Ice Kacang. Feel free to up the ante with double- or triple-scoops!
Last but not least, help yourself with some iced Fruit Punch. This sweet-tangy dessert is an excellent thirst-quencher to conclude a very satisfying meal.
The Cafe's Oriental Buffet With Teochew Porridge Specialities is priced at RM31.00 for an adult, RM25.00 for a child. These are net prices. Relative to pricing, the quality and variety of dishes has good value for money. In addition, credit card holders of CIMB and Standard Chartered Bank enjoy 20% and 15% discount on top of the already-attractive prices.

Name: The Cafe
Address: Georgetown City Hotel, 1-Stop Midlands Park, Jalan Burmah, 10350 George Town, Pulau Pinang
Contact: 04-220-7373
Business hours: 7:00pm-10:00pm
Website: http://www.georgetowncityhotel.com/en/dining
Coordinates: 5.43301 N, 100.30679 E
Directions: Georgetown City Hotel is adjacent to Midlands 1-Stop. The Cafe is located towards the right from the main entrance. There is ample of parking spaces at the basement. Diners at The Cafe can get their parking ticket validated for flat parking rate of RM3.00 for 3 hours.

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Super Crab

May 23, 2015, 5:00 am
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Special thanks to Super Crab Aroma Seafood Restaurant for extending this food review invitation.

Super Crab Aroma Seafood Restaurant (蟹王香海鲜饭店) is a seafood restaurant near Taman Bukit Mayang Emas. This restaurant faces the New Klang Valley Expressway (NKVE) but is not directly accessible from the highway.
Super Crab's menu consists of a wide variety of seafood like crab, prawn, fish, octopus and squid. Many of these marine creatures are kept alive in the kitchen until they ready to be cooked. In addition, there is also pork, chicken, duck, frog and other stir-fried (煮炒) dishes on the menu.

Crabs served at Super Crab are sourced from Sabah or Indonesia. Wild crabs are preferred over farmed crabs because the former has better flavor. Crabs exhibit significant sexual dimorphism, which means that the males and females are anatomically different.

Male crabs have triangular-shaped pleon (abdomen) as seen below, while female crabs have rounder ones. Male crabs usually have larger claws, which makes them more delectable in terms of muscle mass. On the other hand, female crabs often have roe at the abdomen which is considered a delicacy, if you know how to enjoy it.
Once in a blue moon, "pondan" (transsexual) crabs are also available. Pondan crabs (黄油蟹) are colloquially called so because their claws are nearly as large as males', but yet have roe inside the abdomens like females'. Actually, pondan crabs are simply female crabs which were caught during their shell-changing period. Biologically, sequential hermaphroditism (sex change) has not been observed in crabs. But I guess the name "pondan crab" deserves a good amount of curiosity!
Before we start, we need to make sure that we have the right condiments for seafood: red chili paste, pickled garlic, fried garlic, scallion (spring onion), coriander and chopped bird's eye chili (cili padi). Yes, we are all set!
Tool-wise, we need a hammer to smash the crabs' stubborn carapace. Once inside, we also need a metal pick to pry those difficult-to-reach flesh. These poor crustaceans may have some of the hardest armor in the animal kingdom, but this does not deter us from feasting on their lovely meat!
One of the most popular way to enjoy pondan crab is by serving it in porridge. Yes, the Crab Porridge (蟹粥) is a good avenue for pondan crab because its roe lends the yellowish color to the otherwise-white porridge! The image of partially-submerged crab yellowish emulsion reminds me of a scene from the movie "Godzilla".
The essence of pondan crab, as you might have guessed, is the succulent roe under its abdomen. The roe is yolky in texture, and tastes extremely savory. I heard that the roe has very high cholesterol content, but I miserably succumbed to irresistible temptation!
Another popular way to enjoy crab here is through Salted Baked Crab (盐焗大蟹). For this case, male crab is preferred because it has more meat especially in its claws. The crab is seasoned using sea salt instead of regular mineral salt. The sensation of saltiness is subtly different between both types of salt.
The best thing part of the male crab is its pair of muscle-packed claws! Individual fibers of muscle tear off neatly with each bite. Scrumptious juice is released as I chew the lovely meat in my mouth. The gratification is priceless!
Other recommended cooking-styles of crab are with chili, with cheese, and "kam heong" (金香) style. Early reservation of crabs is highly recommended because the restaurant only prepares a limited number each day.

Prawn is another family of crustaceans who unfortunately landed on our dinner plates today. The dish Scalding Prawn (白灼虾) is prepared by throwing live prawns into hot, boiling water. Next, the cooked prawns are stir-fried with ginger (姜), leek (韭葱) and Shaoxing wine (绍兴酒). Shaoxing wine is one of the most popular Chinese rice wines and is often used in cooking due to its delightful aroma.
Because the prawns are very fresh, their flesh is extremely sweet and crunchy. An alternative way to enjoy the prawns is by dipping them in sweet-and-spicy red chili paste. My personal favorite section of the prawn is the jelly-like "brain matter" inside its head! I also heard that this section is also rich in cholesterol, but my craving overrode my rational mind.
During weekends, Super Crab enjoys full house attendance including outdoor seating. Many customers are regulars who travel here as far as from Singapore. Fortunately, Penangites can save the trip because Super Crab has another outlet in Sungai Ara. The Penang outlet is pork-free, but the bulk of menu remains intact.

Both outlets of Super Crab are currently having the "Crab Frenzy" promotion. The deal is a single dish of 2 crabs (slightly over 1 kilogram) for mere RM55.00. This price is around the cost of raw crabs; it feels almost like stealing! If you are new to Super Crab and have a palate for good seafood, I cannot recommend this restaurant highly enough!

Name: Super Crab Aroma Seafood Restaurant (蟹王香海鲜饭店)
Address: 40, Jalan BM 1/2, Taman Bukit Mayang Emas, 47301 Petaling Jaya, Selangor
Contact: 03-7880-9793
Business hours: 11:00am-3:00pm, 5:00pm-11:00pm, closed on alternate Mondays
Website: https://www.facebook.com/supercrab.seafood.8
Coordinates: 3.12001 N, 101.59467 E
Directions: Driving northbound on Damansara-Puchong Highway (Lebuhraya Damansara-Puchong, LDP), turn into Jalan SS 25/23 just before the pedestrian bridge near Kelana Jaya. Follow the road and curve right, then pass two blocks of shops on your right. Super Crab is the second shop on the third block to your right. Street parking is available along the service road in front the shops.

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Thai Me Up

May 29, 2015, 9:00 pm
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Special thanks to Thai Me Up for extending this food review invitation.

Located several doors away from The Lightbulb at Jalan Zainal Abidin is a new Thai restaurant called Thai Me Up (夜太美).
The menu at Thai Me Up features several noodle dishes. The chefs hail from central Thailand, so the food here may appear different compared to most Thai restaurants in Penang. In pursuit of authentic cooking, ingredients are sourced from Thailand wherever possible.
The signature dish at Thai Me Up is Khao Soi (ข้าวซอย, RM8.90). This noodle dish is influenced by Burmese cuisine and is wildly popular in northern Thailand and Laos. The name means "cut rice" because noodle is traditionally made from a large sheet of rice dough, steamed, rolled up, and then cut with a pair of scissors so that it forms long strips.
Thai Me Up takes creative license by using soy noodle (豆签) instead. This noodle is quite popular in Malacca. I like the springy texture of this noodle as it gives good mouth feel. The thin strips also do a great job in absorbing lovely flavor from the curry.
The curry is yellowish in color due to use of spices such as turmeric. Thanks to coconut milk content, the curry is rich and creamy. When sipped in small amounts, the curry has a nice blend of sweet and spicy flavors. The taste is further enhanced by using chicken chunks, onion, parsley and chili paste. Overall, this single dish contains over a dozen ingredients!
The next dish is Boat Noodle (ก๋วยเตี๋ยวเรือ, kuai tiao ruea, RM7.90), which has recently gained popularly in Penang. Unlike other restaurants, the portion served at Thai Me Up is for a proper meal. Therefore, it is unnecessary to order five or ten bowls anymore. The soup base is made by stewing pork bones in dark soy sauce until it becomes very savory. This dish contains pork cutlets and meat balls, but I still prefer the Khao Soi anyhow.
For noodle dishes, condiments provided are crushed peanuts, chili flakes, fish sauce and sugar. The fish sauce is quite pungent, but I like to enjoy Thai food the way Thais do.
As for side dishes, Moo Dad Deaw (หมูแดดเดียว, RM10.00) is a popular choice. This dish is made from marinated pork strips, which are deep-fried until reddish-brown. The dish is garnished with a sprinkle of sesame seed and fried basil leaves.
As a new restaurant, Thai Me Up is in the midst of developing its menu. Moving forward, more à la carte Thai dishes will be available. The restaurant serves pork but the menu remains beef-free.

Name: Thai Me Up
Address: 39F, Jalan Zainal Abidin, 10400 George Town, Pulau Pinang
Contact: 016-470-6123
Business hours: 11:30am-3:00pm, 6:00pm-3:30am, closed on Tuesdays
Website: https://www.facebook.com/pages/%E5%A4%9C%E6%B3%B0%E7%BE%8E-THAI-ME-UP/1549171242000340
Coordinates: 5.41674 N, 100.32568 E
Directions: From Macalister Road (Jalan Macalister), turn to Jalan Zainal Abidin at the UMNO building. Thai Me Up is approximately 100 meters down the road, on the right side. Street parking is available.

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Juice Me

May 29, 2015, 11:00 pm
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Special thanks to Juice Me for extending this food review invitation.

Lebuh Melaka is a less-traveled road in George Town, therefore Juice Me has been flying under my radar for considerable amount of time. Nevertheless once I learnt of its existence, the store's facade is unmistakable.
Juice Me is a juice bar with only one business: juice. To be exact, the shop specializes in cold-pressed juices. Cold pressing is a better way to extract juices from fruits and vegetables because, unlike a blender, the method does not generate heat. Certain nutrients, such as Vitamin C (ascorbic acid), are very sensitive to temperature.
There are 13 different blends of juices on the menu, each given a catchy name with tongue-in-cheek humor. Not all choices are necessarily available because the store only prepares a limited number of bottles.
To maintain freshness, juices are made fresh every day. Bottles are vacuum-sealed and must be cleared within the day.
Juice Me is adamant that no food additive is used. Every drop in the bottle is nothing less genuine than pure fruits, vegetables or nuts. Sugar is avoided, so honey may be used in its stead. In addition, there is absolutely no preservatives, artificial coloring (apart from natural color of ingredients), and food conditioners like emulsifiers.
For fruit juices, Bright Eyes one of the popular choices. This drink is made from carrot, orange and pineapple. The juice is named so because carrot is an excellent source of Vitamin A (retinol), which is essential for retinal health.
The Glow is made from orange, lemon, green apple, honeydew and strawberry. The use of citrus fruits makes the drink rich in Vitamin C (ascorbic acid). Vitamin C is a powerful anti-oxidant and is widely recognized for its ability to combat aging.

Moving to more colorful options, Unbeetable is named after its key ingredient, the beetroot, which is also responsible to lend its reddish hue. Beetroot is rich in Vitamin B9 (folic acid) which the human body cannot synthesize. Other ingredients in this juice are carrot, honeydew and lemon.
LAC is an acronym for its three ingredients: lemon, apple and carrot. Regular customers colloquially call this drink "relac" because the soothing sensation is quite relaxing. This orange-colored drink is bursting is tangy citrus flavor and natural sweetness of apple and carrot.

For green vegetables, Adios Hangover is made from cucumber, lemon and honey. It is also a good source of water-soluble nutrients (Vitamin B and C). Taste-wise, it has sharp, tangy flavor with underlying coolness of cucumber.
As for the Green Oasis, the juice is made from celery, romaine lettuce, green apple and lemon. Green Oasis is perfect for lowering blood pressure and weight management. It also helps to detoxify the body of harmless substances.

The immune system works best when the human body maintains alkaline pH level. Unfortunately, most food, especially meats, are acidic in nature. Juice Me as a number of alkalizer drinks, such as Get That Curve. This drink is extracted from guava, red apple and grape. Taste of guava is the most prominent in this juice.
Another popular alkalizer is Cool That Summer. Made from watermelon, green apple and mint, this drink is the perfect choice during a hot day. The juice is bursting with natural fragrance upon opening.

Do you suffer from lactose-intolerance? Don't worry, Juice Me has non-dairy milk substitute too. Almond milk is recognized as healthy supplement as it is a good source of Vitamin E (tocopherols), dietary fiber and calcium. Best of all, almond milk is free form harmful cholesterol. Get your wholesome dosage of almond goodness from the Very Almond!
How do you satisfy your chocolate cravings without ruining your weight loss regime? The Chocolate Lover is the answer you are looking for. This drink is made from almond milk, cocoa, honey, vanilla bean and filtered water.

Juice Me offers two bottle sizes: 250 milliliters (RM9.00) and 500 milliliters (RM15.00). If not consumed immediately, the juice needs to be refrigerated to maintain freshness. It is normal for the ingredients to sediment after some time, so shake well before opening. Once the bottle is opened, it is advisable to consume the juice within 30 minutes to prevent oxidization.
Juice Me accepts phone orders and provides free delivery within Penang Island (minimum order required).
For take-away or delivery orders of 6 bottles, Juice me provides a convenient cup carrier for easy handling. Furthermore, Juice Me is also going to launch a bottle recycling program to support environmentalism.
Name: Juice Me
Address: 65, Lebuh Melaka, 10400 George Town, Pulau Pinang
Contact: 04-228-7300
Business hours: 10:00am-8:00pm, closed on Sundays
Website: http://www.juiceme.my
Coordinates: 5.41333 N, 100.32259 E
Directions: Driving eastbound along Jalan Dato Keramat, turn left to Lebuh Melaka. Juice Me is approximately 150 meters down the road on the left. It is on the next block after Huong Que Vietnamese Food. Street parking is available.

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Asia Camera Museum

May 30, 2015, 2:00 am
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Special thanks to Asia Camera Museum for extending this attraction invitation.

Besides the Camera Museum at Muntri Street (Lebuh Muntri), George Town has another camera-themed attraction: Asia Camera Museum. This museum occupies the upper floor of a mansion at the intersection between Burmah Road (Jalan Burma) and Transfer Road (Jalan Transfer).
Asia Camera Museum is founded by four camera enthusiasts, who opened this museum out of their passion for photography. The main objectives of Asia Camera Museum are to pay tribute to professionals in photography (especially during the pre-digital era), and to educate the public on the history of photography.
There are over 300 cameras on exhibit at Asia Camera Museum; more than 1,000 pieces if accessories are included. Many of these cameras are the founders' personal collection over the years. Most cameras have been restored so that they are still functioning properly. It seems cameras were built to last back then.
In addition to cameras displayed in glass exhibits, Asia Camera Museum also allows visitors to handle several of them with bare hands. This hands-on experience helps visitors to appreciate the functionality and limitations of cameras before the digital age.
Here is a brief historical background of photography. The oldest surviving photograph in history is the view from the window at Le Gras. This photograph was taken using a camera obscura between 1826 and 1827 by Nicéphore Niépce (1765-1833) in Saint-Loup-de-Varennes, France. Back then, photosensitive materials were still in the infancy stage, so this photograph required several hours of exposure to produce.
The earliest photograph with unmistakable image of people is of the Boulevard du Temple (1838). This image was taken by French photographer Louis Daguerre (1787-1851), who is often credited for revolutionizing photography. Photosensitive material used to produce this image required 10 minutes of exposure, so images of pedestrians were not captured. However, this famous photograph managed to capture a still image of a man polishing his boots. This unidentified chap unintentionally became the first person ever to be photographed.
While the earliest cameras use a single pin hole to focus light, people started to use lenses to produce sharper images. However, the earliest lenses still had considerably weak diopter magnification, so camera manufacturers invented retractable lenses to save space when carrying these bulky cameras.
A viewfinder helps the photographer to aim the camera before a shot is taken. In the early days, the lenses for the viewfinder and the actual camera were separated to avoid the effects of optical aberration. The drawback is that the viewfinder and captured image were slightly offset from each other.
In terms of lighting, flash-lamps were used to illuminate the subject. Combustible chemicals like magnesium and potassium chlorate were used, but accidents can result in injury or death. In the 1920s, safer flashbulbs started to gain popularity. However, these flashbulbs still need to be replaced after each use. Therefore, photographers had to carry a considerable supply wherever they went.
Electronic flash eventually superseded flashbulbs. Using electronic circuitry, a capacitor is charged to several hundred volts, then is discharged quickly through a flash tube. Light generated is so glaring that the subject's eyesight is temporarily blinded. This is why celebrities had to wear sunglasses when they posed for paparazzi. The tradition continued to this day, but sunglasses are now meant to look cool rather than anything else.
Some of the best camera manufacturers in the early days were from Germany. In fact, German cameras became the yardstick for camera quality - so much that Soviet manufacturers began to make exact duplicates of German designs!
Japanese camera manufacturers were also quick to join the bandwagon. Companies like Canon, Nikon and Yashica began to introduce single-lens reflex (SLR) cameras in the 1950s. Later designs also had interchangeable lenses.
Few camera manufacturers survived to this day, but Canon is one which successfully transitioned to the age of digital photography.
Video camera also experienced rapid advancement on its own. One engineering breakthrough is the development of self-loaded film tape. A spring needs to be tightened beforehand, then a single press of button releases the spring, which loads the film tape frames sequentially into the camera. This allows the camera to capture successive images for extended period of time.
The ability to reproduce video images is as important as the ability to capture them. One significant development in film projection is the Latham Loop, named after Woodville Latham (1837-1911) who financed the invention. Inventor credit is often given to his employees William Kennedy Laurie Dickson (1860-1953) and Eugene Augustin Lauste (1857-1935).
Penang also had its fair share of photography history. One of the earliest photo studios in Penang was Siew Seong Studio (萧湘影室) at Penang Road (Jalan Penang). Opened in 1954, the studio operated for 6 decades until its closure in 2014.
To honor its long, proud history, Asia Camera Museum dedicates an exhibition hall for Siew Seong Studio where original equipment from the historical studio are restored and displayed.
Beside the exhibition hall, there is an adjoining Dark Room which depicts how photographs were developed from photosensitive films. Red lighting is used to avoid unintentional exposure. The tools and chemicals in the Dark Room are actual ones. For larger parties, the staff of Asia Camera Museum can demonstrate on how the films are being processed.
Unlike today's cameras, the earliest cameras were quite expensive, such that camera-repairing is a viable business. An old workbench is brought back to life at Asia Camera Museum. Hardware used back then was quite simple: screwdrivers and pliers. For cameras that were damaged beyond repair, the repairman usually tried to salvage as many parts as possible, such as screws of various sizes.
I find the most impressive and educational aspect of Asia Camera Museum is the set of three fully dismantled cameras. I was not aware that a simple camera comprises of several hundred pieces of individual components! It is also evident that the advent of digital cameras did not significantly reduce the complexity of mechanical parts.
Asia Camera Museum is open daily from 11:00am to 7:00pm. Admission is charged at RM20.00 for an adult, and RM10.00 for a student. Guided tour is available even for single visitors. In addition, the museum also offers group packages such as seminars, workshops and teambuilding events.
Name: Asia Camera Museum
Address: 10, Jalan Burmah, 10050 George Town, Pulau Pinang
Contact: 04-262-3191
Business hours: 11:00am-7:00pm
Website: http://www.asiacameramuseum.com
Coordinates: 5.41773 N, 100.32932 E
Directions: From Penang Road (Jalan Penang), turn to Burmah Road (Jalan Burma). Asia Camera Museum is approximately 100 meters down on your right. It is a two-floor mansion just before Transfer Road (Jalan Transfer). Parking is available within the compound of the building. The museum is on the upper floor. Enter the main entrance and take the stairs inside.

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Yin's Sourdough

May 7, 2015, 9:00 pm
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Unlike Western countries, there aren't many sourdough bakeries in Penang. Therefore, it is pleasing to visit Yin's Sourdough Bakery & Cafe today to check out its wares. This bakery at Claimant Place (Pesara Claimant) is operated by Su Yin, who was introduced to sourdough recipes while staying in the United States several years ago.
Sourdough is inherently sour due to lactic acid produced by Lactobacillus bacteria during the fermentation process. Compared to yeast bread, sourdough allows easier breakdown of otherwise-indigestible phytic acid in bread.
At the display counter, there are many types of sourdough bread for take-away. In addition, there is also a menu for dine-in customers. The number of tables is limited, so expect a full house during lunch hours.
For starters, the Toasted Bread With Yin's Jam And Butter (RM4.50) is a great way to enjoy Yin's homemade pineapple preserve.
The sourdough bread is carries mild sourish sensation and medium coarseness in a delightful manner. This bread works harmoniously with the sweet-tangy pineapple jam. Jars of jam are also available for sale here, but this jam is sourced from elsewhere, not made by the proprietor herself.
For something more filling, Banana And Cheese (RM8.90) is a panino with grilled banana slices and melted cheese sandwiched between sourdough slices.
In addition to the panino, mixed fruit salad is also served on the side.
A bowl of Mushroom Soup (RM13.00) includes two slices of toasted sourdough bread. The soup is very thick in consistency and is saturated with mushroom chunks. Two pieces of truffle are also included.
As for drinks, a glass of Ice Latte (RM11.50) is ideal in consideration of the hot weather outside. This coffee contains two shots of espresso.
Meanwhile, Mango Kefir Smoothie (RM11.00) is a fruity alternative to chill the body. Kefir is yogurt-like drink made from fermented milk and kefir grains (culture of yeast and bacteria). This microscopic culture traces its origins to the northern Caucasus Mountains (present day Russia).
While sourdough is commonplace in Europe and America, it is relatively new to Malaysians. Does its sour taste strike a chord with the local palate? It works for me, at the very least!

Address: 11, Pesara Claimant, 10100 George Town, Pulau Pinang
Contact: 011-2419-5118
Business hours: 7:00am-6:00pm (Monday-Friday), 7:00am-1:00pm (Saturday), closed on Sundays

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