Author: admin
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The Texture of Water
No fancy branded stuff. Just the plain combination of one oxygen and two hydrogen atoms, provided by your country’s water works.
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Battle of the Fragrant Biscuits #2
Heading back up to Ipoh in March this year, I acquired another batch of heong peah to attempt another battle. It’s been six years since the first. The contestants in this round are Sin Eng Hoe, Sin Eng Heong, Lam Fong and Ching Han Guan. Are Eng Hoe and Eng Heong related? Who knows? We’re…
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The Suprette Burger
Jalan Besar. The place to get stainless steel screws and bolts, fencing material, real gardening stuff with real workman boots. And then there are the little cafes and boutique hotels that are popping up. There’s a hotel out there called Kam Leng Hotel. Refurbished from old shophouses, it also houses a tiny eatery called Suprette.
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Da Jie Famous Wanton Noodle
A couple of years back, I stumbled onto Da Jie Famous Wanton Noodles while wandering through the Jalan Besar area. I neglected writing about it (as I have for many eating excursions), and over the years, forgot the name. However, I did remember making a mental note to myself that this place was worth a…
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Fish and Chips at ToTT
I have not written about my recent eats, simply because I’ve not been inspired to write about any of them. And the last thing I thought would kick start another post is fish and chips. What’s my ideal fish and chips? A non-breaded batter. Crisp outside. Succulent fish inside. Crisp chips. Not too hard right?
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Joy in a Sandwich Stack
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,…
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Chicken Biscuit fight
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…
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Battle of the Fragrant Biscuits
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…
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Yong Tau Foo at Chan Chan Restaurant
It’s been over 20 years since I’ve had yong tau foo in Ampang, KL. All I remember from my dusty childhood memories are of the massive traffic jams, our journey of over 2 hours, the oppressive heat, the difficult parking, the waiting for tables, the really crispy wantans crackling in hot soup and the boiled…
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Braised Duck Rice and Porridge in PJ
Braving the rain, I returned to the centre of Petaling Jaya to revisit a duck stall that I hadn’t eaten at in over 5 years. The good news is, Kan Heong Restaurant in PJ, is still excellent.