There are not many exceptional experiences one can talk about when one eats at a fast food restaurant.
There is that basic requirement that the food tastes consistent. A large food chain like McDonald’s fails every day from outlet to outlet. You’ve tasted it before. Fries that have been left out too long, too cold, too soggy. A McSpicy with shredded lettuce all over the burger box rather than in the burger. A burger that has sat too long in the warmer and just doesn’t taste good any longer.
But there are times when you do find a gem. That one such day was on the 19th of August at the Subway at The Verge.
There’s another famous biscuit that comes from Perak, and it’s the chicken biscuit.
It contains zero real chicken, but has all the beauty of chicken flavouring. It also contains nam yu, a type of red coloured fermented bean curd, sesame seeds, sugar, maltose, winter melon, spices and a healthy dose of lard. It’s a far cry from the salty Western option in the form of Nabisco’s Chicken in a Biscuit.
The chicken biscuit comes in two forms, a thick and chewy one, and the thin and crispy one.
Heong Peah, Heong Peng, Pong Peah, Biskut Wangi – whatever way you call it, it means fragrant biscuit and it refers to the flaky local biscuit that’s filled with a sticky, chewy filling of maltose, onions and sesame seeds.
In Ipoh, famous for its heong peah, there are plenty of brands and it’s not always clear which is the best tasting. So when I was there, I took the opportunity to pick up a few brands of heong peah.
Dried meat, full of concentrated beef flavour and just enough herbs and spices to enhance the flavour.
On my recent trips to the US, I had the opportunity to have not just beef jerky, but elk, bison and other exotic meats. Elk, while more gamey made a jucier jerky.
While the jerky in the US is salty and readily available, ours is sweet, sometimes spicy and quite difficult to find.
So I was very excited to receive two packets of Taiwanese Beef Jerky from a friend – a spicy version and a sweet one, both from the same company. As I’ve never been to Taiwan, I’ve no idea if this is the most popular brand.
Since I also purchased some beef jerky for Malaysia a couple of weeks back, I decided it’s time to rip open all the packets and compare both types of beef jerky.
This being the 15th and last day of the Lunar New Year, I thought it’d be good to talk about the wonderful dish of Yu Sheng, Yee Sang, Lo Hei, or whatever else you may call it.
To me, it’s always been a special treat to have the dish, best described as a raw fish salad, that has significantly more salad than raw fish. So much such that the fish is hardly discernable, unless it is not absolutely fresh.
When I see root beer offered on a menu in Singapore, I always ask, “Is it served with ice?”
I already know the answer, but still I ask, in the hope that someone will give me the right answer, and I can have the pleasure of enjoying a root beer at a cafe.
A long time ago, when A&W could still be found on our sunny shores, they showed us the right way to have root beer – in a frosted mug, no ice – until they decided they weren’t a family restaurant, but a fast food chain and went with disposable cups.