Fundamentally-flawed

stuck in reverse

2012-04-27T00:04:00.001+08:00

a quick fire shooting of my disgruntles. (not that you would like to it. but honestly, right now, right here. I've got the liberty of the pen)

It's 2 past midnight. The bed is empty. Cold sheets, a hollow on the other side.

I look to my port for companionship.
It's deep red jeweled tones enticing me into deep slumber.

Work seems to be a consistent battle against my own expectations. My many wishes piling up versus the oddities of my performance. I wish I were faster, I wish I were more organised. I wish I could bring something to the table that no one else at the work place could offer. Yet once and again, I'm beaten down to the ground but my failures to establish my significance. My doings slipping into a mundane drawl of activities.
Upon returning back to an empty house. tiredness lingers in my bones. Yet, I can't sleep. Stuck in reverse.
I confess to my strange habits that reflect a bit of self loathing. Feeding my engines with alcohol, bringing tears to my eyes with the likes of emo films. The notebook, titanic... I suppose it's the hormones kicking in but i'm never too sure.
Whatever it is... I'm back. I wish I had a collection of photos to share. But none.
Don't get me wrong, I've never been happier with the state I'm at, the portion of life that I finally enjoy the most. I just need an avenue for some ranting. Be kind. Look away.

windows of Sydney

2012-01-19T10:39:00.000+08:00

Sydney as I left it.

Pictures like windows into the streets and hearts of the city. walking around with a film rangefinder. One can't help but feel excited by the notion of perhaps capturing a perfect titillating scene at the turn of a bend or in a split second. This is what I got. Sydney in its reckless moments, in periods of silent stillness, an epitome of jarring split personalities.

Honestly, I miss all that.

pub food impressions revised.

2012-01-01T11:27:00.001+08:00

You think you know a scene of an Australian pub on a lazy Tues afternoon when you see one. But be surprised when you step into the ultra cool vicinity of the newly refurbished Carrington. Yeh, so there aren't any hobos (shame on me) in sight nor cheaply dressed staff. Here, you are greeted with smiles and the easy going attitude of the friendly 'bar-maid' who doubles up as a professional member of the wait staff. A room full of ravenous people nursing their bubbly and hoeing down plates of freshly colored goodies. Make a quick trip to the bathroom and chance upon the chefs in the ultra professional kitchens stealing glances at you. From their mosaic tile framed pedestals, this commanded some form of respect from the unsuspecting diners. At this point of time, my ferocious appetite overwhelmed me. Which was a good thing since it made ordering off their lunch menu an extremely pleasant affair for G.

pictured over is the Spicy chicken burger ($15 with a pint of beer/wine). Not the best one I've had yet but I did love the spicy slaw in between.

This though, was an absolute winner. A deduction that was made simply by one look. The Media Noche (Cuban Midnight Sandwich) arrived at the table sans the frills and sauces that came along with the burger. Whispering details of its contents from the melting cheese dribbling off it's toasted sides. Needless to say, we polished this one of it's wooden board, got swept off our feets in the midst by it's complex flavor combination of uber stretchy cheese, triple pork and mustard. By far, the best ham and cheese toasty I've ever had. I wish I didn't have to share, but portions size wise made it berserk to consume in entirety. Pity...

I don't say this often. But you've not seen the last of me yet.

The Carrington
563 Bourke St
Surry Hills 2010

Telephone 02 9360 4714

website: http://www.the-carrington.com.au

Guacamole 101 (as promised)

2011-12-30T23:13:00.002+08:00

What's green, mean and extremely irresistible?
Well, it could be the grinch at the end of the movie or possibly the hulk for some. But for me, it would definitely have to be guacamole. (p.s. I promised it earlier in another post, so here goes!)

Here's my end of the year post for your guys as well so I'm praying this recipe cuts it. A big bang for the end of a rather strange year.

Dismantle the avocado, de-seed it and scoop out its tender flesh. Mash it with a fork. Work it.

Add in some chopped tomato, finely chopped onions and garlic.

For the heat-seekers, toss in some chopped jalapenos. Seeds intact for the daring only.

Squeeze a lemon. Lime works wonders as well.

Round up a bunch of fresh coriander and chop it up. Look, its a party in there.

Here's a secret, a good cupful of grated Parmesan cheese in the mixture does magic.

So there you go peeps. A quick fire way to avoid paying throngs of money at a mexican joint.

It's the new year in a bit. For me, it means new beginnings. Settling into a new home, a warm nestling of the heart, adventurous placings in foreign kitchens. All a little emotional to say the least.

That's enough naggy talk from me now.

Party hard and I'll catch you on the flip side.

Tonight, we are young.
So let's set the world on fire.
We can burn brighter
than the sun.

sublimity

2011-12-26T05:07:00.001+08:00

That my friend, pictured above is a good enough reason for multiple drugged returns to Sinma Laksa House in Kingsford. The Malaysian fried carrot cake as my friend describes it is like a slice of home with every bite (forgive his theatrics, he's on the brink of giving up hope of ever finding a decent carrot cake after 3 years away from home). Done as they would have in Kuala Lumpur, this was a bit too overdressed in my opinion but by every means still very authentic. The rice cakes fried with garlic, chili, dark soy sauce and beansprouts. Oh did I mention prawns thrown into the mix?

My roti canai on the other hand served with a side of chicken curry was what you would describe as sublime, transcendent and divine. Shame to say that the string of vocabulary only applies to the former; with the oil laden chicken curry casting a shadow of doubt over the marriage. The Roti Canai though was close to perfection with crisp ages and fluffy circles of laminated ghee and dough. And as I tore through the dish with mesmerized eyes and a sprinkle of sugar (my guilty pleasure), fond memories of late night suppers and before dawn breakfasts shroud me; the chatter and battering of tea spoons against glass mugs filled with piping hot tea, tucking into prata as pre-preparation for the long arduous expeditions ahead in the heart of a serene Malasysian village.

The not-so-good-for-you factor slowly fading into the background.

Sinma Laksa House
3/391 Anzac Parade
Kingsford 2032
NSW
(02) 9313 7663

To Xanthi and beyond

2011-12-22T06:47:00.001+08:00

I would really like to conjure up some useful information about Greek culture now. perhaps throw in a little information about why Greek food and Middle Eastern food share so much similarities because of some grand old Historical colonizing and ole' fashion command and conquer.

But you didn't come here for that information did you? Didn't think so.

So let's talk shop. About Xanthi's food of course.

Word of advice, should you make your way here. Try to make it a lunch appointment or risk a disappointing dinner performance on weekend nights due to over-bookings.

Also, I earnestly urge you to try the Ouzomezedakia. These small mezze platters offer a whole load of flavor in small doses. The large variety available on the menu ensures that the diners get a range of exposures. Some of my recommendations include the Sheftalies ($11.00) - BBQed Cypriot style spiced pork meatballs wrapped in caul fats. These were as delicious as dark and sinister as they looked.

The Hot smoked eggplant dip ($10.00) was another winner with the smoked eggplant puree with a gentle mix of bechamel and grated kasseri cheese, whispering sweet nothings to my ear. The sprinkle of paprika and cumin caressing my tongue. Fresh addition of corainder and lemon juice just giving the dish a slight push towards perfection.

A trip to Xanthi is incomplete without sampling one of the baklava dishes, whether it be savory or sweet. I had the privilege of ordering their Pork Belly Baklava ($18.00), a sweet deal for me since G didn't really appreciate the acquired tastes of the sweet dates combined with the height of crispy pork belly. The sweet and salty combination really pushing certain boundaries for his safe palates. I on the other hand relished in this delicacy. The pastry, toasted and brown, encasing honey-ed fillings of date and pistachio with large chunks of shredded pork belly.

Greek Salad

And at this junction you aren't feeling the slight tug of your waistband yet. Do give the Apo tin souvla, meats from the spit a go. Here we had the lamb ($36.00 for 250g). Good it was, it wasn't anything mind-blowing given it's price. Maybe it comes across as payment for the spectacle of having a whole lamb rotating on a spit through the window as you enter the restaurant. Beats me.

Xanthi
Westfield Sydney
Corner Pitt Street Mall & Market Street, City
Fri–Sat 8am–midnight, Sun–Thu 8am–11pm
Bookings 9232 8535 or manager@xanthi.com.au
website: http://xanthi.com.au/

Birthday sunrises and coffee machines

2011-12-21T22:11:00.000+08:00

I'm hoping you wouldn't notice the increment in the number above. But i'm very sure you would have by now.

I'm suffering from mid-20s crisis and the reality hits me like the hidden immensity of sunken icebergs.

G and I decided to bake a birthday cake (albeit a delayed one) to ease me into the 'upgrade'. The boy even threw in a Nespresso machine to sweeten the deal. as quoted in the latest express christmas episode of Modern Family, "everyday is December 16th.". we should impose that as a royal decree.

The cake, a royal spectacle of toppling and slip shod layers of thin crepe and vanilla bean custard, a mixture of creme patisserie and whipped cream. After the assembly, I sighed in deep acknowledgement and understanding of the cake's hefty price tag in bakeries and boutique patisseries. Sure enough, a dedicated crepe pan (*ka-ching*) would help a great deal. A controlled flame (something we're short of in the hostels) would certainly eliminate the prospects of missing finger prints. After 12 crepes and 2 fizzled attempts, we were ready to assemble the cake only to be met with runny creme pat, I can't even imagine the shame that ensues. Perhaps the recipe could use a little revision.

Anyhow, the cake was right up my alley. Peeling back the layers just like you would a rainbow kueh lapis cake. Right, now we've sparked off a new craving. Buggers.

Gâteau de Crêpes
batter from ”Joy of Cooking” and the pastry cream from ”Desserts,” by Pierre Herme and Dorie Greenspan.

For the crepe batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups flour
7 tablespoons sugar
Pinch salt

For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter

For assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
3 tablespoons Kirsch
Confectioners’ sugar.

1. The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.

2. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.

3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.

4. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.

5. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold peaks. Fold it into the pastry cream.

6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

Did I mention that G and I made an impossibly early trip to Manly beach just cause I insisted on it being on my birthday wish list? What a sweetie pie.

Some photos after the jump.

Watching Sunrise from the Manly Ferry.

fabulous croque monsieur from three beans cafe @ Manly Beach

Darling don't be afraid, I have loved you for a thousand years.

2011-12-14T21:49:00.000+08:00

It's 7 in the morning. I gather up my skirts and plop myself down on a stool facing the opposite side of the road, my heart beating in trepidation as I await the arrival of the bus to work. We all recognize the sinking feeling as one misses his/her coffee order by just seconds whilst scuttling after the incoming bus. Maybe it's just me who's all too familiar with that.

The welcomed approach of morning greetings in the form of a mug of coffee soothed me, easing out the knots in my aching muscles.

And if there's one thing that raised the suspicion that you were still dreaming. It would have to be the ham and cheese croissant at Sonoma Bakery Cafe (Glebe). Indeed, their sourdoughs are incredibly good, but don't discount their croissants. Buttered to perfection with the poofed up layers interrupted slightly by the thin shavings of smoked ham and cheddar cheese, this breakfast item turns up the notch with a bonus trip to the panini grill hence developing even more of a crunch on the exterior. This has to be one of the best versions I've tried so far.

I spend the next few seconds of my dream, perched on the stool. Savoring my breakfast treat with deliberate lingering. Heart skips a beat. Frantic grabbing. I'm on the bus a few seconds later.

Sonoma Bakery Cafe Glebe
215a Glebe Point Rd
Glebe NSW 2037
Opening times:
Weekdays 7am-4pm
Saturday 7am-3pm
Sunday 7:30am-2pm
website: http://www.sonoma.com.au

How to curb your XLB cravings.

2011-12-13T14:37:00.001+08:00

For a short period of time during my stay in Sydney, I suffered a crazy streak of cravings for Xiao Long Baos that bordered on clinical.

For those whom suffer the same aliments, my suggested solution is Lynn Shanghai Cuisine. Of course there is the ominous shadows of Din Tai Fung to wade out from, but this underdog, a seemingly new player in the market certainly would give the former a good run for its money.

The Sauteed String Beans with bamboo shoots ($12.80) arrived in a cloud of hot smoke at the table. Winter induced hunger pushed me to dive into the dish in all no holds barred consumption with no care for glamour in the wind. My image sacrifice paid off well, the perfectly crisp beans were excellent accompanied by the savoury bits of garlic and meat shards that littered the plate. The bamboo shoots, my paradise, noted that I did have an acquired taste for the delicacy.

The next few dishes that arrived caused some sort of food-induced coma shortly. So be patient with my poor memory.

The Famous Shanghai steamed Pork Buns(6 for $8.80) wasn't your usual derivative and yawn inducing variation. It was 'eye-rolling, murmur escaping lips' kind of good. The thin layer of smooth pastry giving way to a cascade of sweet pork broth followed by a chunk pork goodness. Thin pastry check, sweet intense pork broth, check!

Next up,the Steamed vegetable and Pork Dumplings (6 for $8.80), a beautifully pork together parcel of joy that exuded much gravy from it's moist innards.

And lastly, the Shanghai style fried Pork Bun(6 for $10.80), something a little more interesting to grace the table. These reminded me of the Large pork buns we get in Singapore with a little more finesse, a little more compact and sporting a little burnt bottom just for the slight edge. But of course these were so much more, it resonated through my taste buds, sending jolts of pleasure and bewilderment through my nervous system. The simple combination of crisp, hot soup, blistering pork infused oil, fluffy edges and savory innards offering some form of enlightenment. I was sold.

Lynn Shanghai Cuisine
199 Castlereagh Street Sydney NSW 2000
T: 02 926 777 80
website: http://www.lynnshanghaicuisine.com.au/

Let's do Mexican

2011-12-12T08:19:00.000+08:00

The second place to hit my culinary radar is Baja Cantina. An established Mexican joint along Glebe Point Road. You know that this isn't your run off the mill restaurant when you get declined a seat 3 times walking in without a reservation on a weekend. Lesson learnt.

Multi-coloured table cloths and long glass windows greets the gazing eye. The seated diners, a mixture of eclectic artsy people that Glebe is well known for, a good bunch of hopefuls waiting for a Mexican culinary revolution, and a few of us, normal people, just craving for a good bowl of nachos.

I may be deemed as boring after this... but this are the usual suspects. A practice that we have developed after just a mere single visit to the place, hence, we order the same thing every time without even a glimpse of the menu. And trust me, once you've got a taste of these dishes, there's no turning back.

Pictured above, Baja's famous nachos. Fresh corn chips with black beans, melted jack cheese, salsa, guacamole, sour cream and jalapenos ($12). For something a little extra, you can top it up with shredded beef, chicken or carnitas. But I suggest that the original version would suffice, probably even satisfy the two hungriest cows. Thankfully, Baja Cantina chose some good representation with their nachos, like a painter palette, everything on the platter melded together into a dynamite packed bite.

The next must have is their Quesadilla with jack cheddar, jalepenoes and shredded carnita ($12). It's strange how something so seemingly simple can be so addictive. The slow braised pork packed with spices, cooked till a excruciatingly tender stage for our gratification.

It's simple. Have a craving for mexican? stir up some guacamole(I'll have to share the recipe sometime) at home or make a trip to Baja Cantina.

Baja Cantina Mexican Restaurant
43~45 Glebe Point Road
tel: 9571 1199

Let's give them something to talk about.

2011-12-08T21:11:00.002+08:00

I begin my timid first posting for Sydney with a revolutionary dining experience. Okay, perhaps my opinions are slightly skewered only by the lack of reasonably priced dining options here (blame it on the shallow pockets) and the company of other foodies. But with the prompting of certain rhapsodies of joyous food memories singing in my head, I embark on one.

Signorelli Gastronomia. A Italian food emporium advocating the likes of a farmers market, cooking classes for the inquisitive and dining in for the flavor beggars.

a quick scan through their menu revealed a very dedicated selection of mains, entrees and pastas. I willed myself to try out their pastas, determined to use that as a benchmark for the bustle in the kitchen. A tilt of heads from the bar counter raised some signs of anxiety, jealousy derived from the luxurious degustation of piquant looking desserts from the table behind.

A Messina and a glass of wine (Thomas Wines '2 of a kind' Savignon Blanc/ Semillion) just to get the ball rolling. What took me by surprise was the successful wine pairing recommendations on the menu, the fruity finishes in the wine added a lovely finesse to the pasta dish.

The pasta, Handmade ravioli with tallegio, walnuts and butter sage sauce ($28) was divine. I can't stop gushing about it. The plate arrived, a gentle summery yellow shade of butter sauce infused with burnt sage. A slice through the heart of the perfect parcels reveal a soft center of melted tallegio cheese with a hint of walnuts. The black crusty bits of burnt sage, providing a bit chew and complex savoriness to the tender combination.

My partner's pizza, with Sopressa salami, Italian black olives and provolone cheese ($24) arrived at the table faster than my dish despite the waiter's forward warning about the long wait for pizzas. Kudoes to the chef spinning out the pizzas front of house, his speed and nimble dancing fingers across the rims of the piping hot pizzas is definitely an admirable skill.

Dessert was a simple Warm Chocolate flan with Tamarindo and Galliano Mascarpone. Soft gooey chocolate innards paying homage to the poached sweetness of the Tamarindo. Extra brownie points for the meal.

Signorelli Gastronomia
Accenture building - ground floor
Trouton Place, 48 Pirrama Road, Pyrmont, Sydney
Tel: +61 (02) 8571 0616
http://www.signorelli.com.au

life's too short

2011-10-26T07:40:00.001+08:00

I used to be paranoid of the future. It's little twist and turns, it's literal jolt to the bones.

I still am afraid of the future. Things haven't changed.

The only difference is that I've stepped out of the box. The little tiny cage that held me. Remember Ma, the picture frame that I made you for mothers day with red threads like prison bars strapped across the front? That's gone now, or at least I like to think I've taken my sharpest pair of scissors and snipped right through them without gazing the tip of my fingers first.

For all those who have noticed my long absence from this page. I'm alright.

And because I figured life was too short to miss out on desserts before I strike lottery with the possible predicament of a battle with diabetes. I decided there and then to stop taking the many things forgranted and take some uncalculated risks.

I moved to Sydney. (not forever of course)

I took up a Pastry course in Le Cordon Bleu.

I got a job in a kitchen serving Modern Australian cuisine, behind the desserts and cold larder counter.

Up to this stage, all these mad house choices seem to work out pretty fine. All except the housemate; of course I'm getting way ahead of myself. That's another story reserved for another time.

Basic patisserie flew by like the wind. A lovely hurricane with sweeps and swirls of sugary sweetness, vapors of tempered chocolate sifted through the air. Despite the many internal conflicts experienced throughout, the quality of the plated product weighing heavy on my judgement; truth of the matter is, I've learnt a whole lot. Both skills wise and a personal knowledge of myself.

Yes, I've learnt to temper chocolate, spin sugar and even memorised the ratio for a perfect creme patisserie. But more important than not, I've learnt that the butterfly can't be kept under a bell jar.

It's not the case that my sensory nerves for fear have been numbed, it's just the factual that I embrace new experiences too much to give up the thrills entailed. I don't know how far that would take me, but right in this moment, I am the happiest I've been in a long while.

To my lovely friends from basic patisserie, and those who have stayed on in Intermediate. Thanks for the wonderful memories and the many more thin webs of sweet impact we will be spinning in the kitchens.

p.s. I will be starting my food reviews on selected restaurants and cafes in Sydney soon so stay tuned!

Things to do in Kuala Lumpur

2011-07-24T21:50:00.002+08:00

The next best thing (to feasting on a never ending bowl of eggplant moussaka) is going on an entirely spontaneous trip with the BF.

I hardly see this as a patronizing exercise. Cause as far as feelings go, it was a rollercoaster of emotions, dips, turns, whiplashes all thrown into the mix. But at the end of the ride, you’re left with your head spinning and your heart craving for one more go. That’s exactly how I felt at the end of our little escapade.

It all started with an innocent tagging of an email link. One click revealed a spectacle of lush green foliage, a beautiful abstract home stay standing in the middle of it. At this point of time, you would brush it away, pinning it as a standard gimmicky boutique hotel package; “I’ve seen it all before” escaping your twisted lips. But wait a minute, you might just be converted on this one. Sekeping Tenggiri is the brain child of Malaysian Landscape architect Ng Sek San. A 7-room guest house located right smack in a residential area of Jalan Tenggiri, the vicinity and décor speaks with resonating volumes of the preferred styles and character of the designer himself. Laidback, yet ultra chic in composition, I adored the wide usage of raw materials and recycled materials throughout the house. Imagine lamps made of disposed milk cartons and doors rescued from old kampong houses.

We occupied the glass room during our stay here. What beats living in a slightly voyeuristic life, yet in total tranquil privacy? One look at the scuffed doors and the lovely veins twining down a characteristically wavy branch outside our window and I was sold. Not to mention the lovely outdoor rain showers that we had amongst the coverage of bare brick walls. I couldn’t help but marvel at it’s understated beauty every time.

In conjunction to our lovely lodgings, our trip to KL was enhanced by the wide variety and gastronomical advances of the food here. Whether it be the old school wanton mee from Restoran Satellite or the 7 layers of Sin from Delectable by Su, all are tummy stirring experiences heightened by the presence of my dearest companion beside me as we indulged. One word of advice though, If you’ve got the time or the waistband space, you should – must give El Cerdo at Bukit Bintang a good whacking.

I don’t suppose I can prevent from jumping the gun. But yeh, the pork knuckle was a solid work of art. And at this stage, I can claim that it’s the best pork knuckle to date that I’ve tried. Think crisp skin, glistening with savory goodness and shouting its well managed blast furnace treatment through its golden brown hues. The hidden layers revealing a twisted realm of warm succulent meat intertwined with a detailed marbling of juicy fats. I shudder at the mere thought of this wicked source of euphoria.

Need a drink? Drop by one the many lively pubs and bars at the Bangsar or Bukit Bintang region. The former holds brims of Holland Village likeness in its wake. The many restaurants and bustling pubs making merry till the wee hours of the night. Bukit Bintang on the other hand is a cluster or rather a tight linear settlement of Irish pubs, Clubs and fabulous restaurants. As night sets in, ladies donned in dark lacey upholstery and short skirts attract the gazes of the many misty eyed men enjoying a pint or lots more of beer along the sidewalks. Beer has a draw factor here given the terribly hot and humid weather.

Last of all, use those pair of trotters (in my case, as my bf describes them) as your best means of transport. Walking can bring you to many places, and it’s usually less damage-inflicting on the pockets; we are on the assumption that your feet works more efficiently than your shopping-eager hands. KL can be a haven for shopping fanatics with it’s many bargains hidden in back alleys and at the tips of the locals mouths. I shall not stress on this anymore as I myself am not too much of shopaholic. Meanwhile, while you’re at it, take a breather and visit the twin towers. Despite it’s mediocre post card performances as Malaysian icons, they do perform better in real time. Soaring to dizzy heights and assuming a hauntingly beautiful silhouette once the magic hour sets in. Lay on your backs and enjoy the view as the tiers light up individually from top to bottom.

So there it is, a trip to KL in a nutshell. An experience so short yet un-denyingly sweet in all aspects Most importantly, hold an open mind and you’ll learn to embrace all that comes your way.

Cheers guys. Updates on Sydney coming your way!

Dining out: Dinners with Tung Lok

2011-07-05T10:46:00.000+08:00

The Tung Lok group excites me. Simply because, it's wide range of restaurants appeal to a whole range of diners. From the dim sum fanatic to the vegetarian foodie of blue blood descent. Tung Lok does it all, and all in good style and charisma. Each of it's restaurants collecting accolades and special mentions in its respective food departments.

This time around, I managed to steal a first time visit to Tunglok Signatures and an 'not-so-welcomed' re-visit to Lingzhi Vegetarian Restaurant with the family. In a bid to claim the two hundred and more in value of vouchers, we scheduled two Tung Lok visits in a span of a weekend! Talk about striking when the iron is hot.

So moving on to food. First stop, Tung lok Signatures, we chose the branch located at the Central Mall (the other is situated at Vivocity) because of it's convenient locality.

Tung Lok Signatures serves up a collection of signature dishes from the various Tunglok outlets. A versatility and diverseness of cuisine has saw to the quick success of the restaurant. Combined with tasteful decor in house and a delightfully chic ambiance, I could clearly understand the popularity of the restaurant with families and secretive dates alike.

So starting the drum rolling is steamed angle luffa ($18.00) with fried compoy chips. This dish was outstanding with the said chinese okra slices tender and smooth, the soy like sauce with a tinge of pungency from the raw garlic, complimenting the steamed greens.

Next up, the sauteed black pepper beef ($28.00) was another great dish with the aroma of freshly ground pepper combined with a bright splash of colorful vegetables. More importantly, the beef chunks though large and rather unevenly sliced, were deliciously tender.

The next three dishes were a major disappointment, the first, the crispy roast pork ($10.00) literally chip my tooth upon the first bite. I suppose, they could have used a little help from a better cut of pork. The layers of fat between the crispy skin and succulent meat roasted to an almost non-existence. The second dish, the fried golden salted egg yolk prawns ($28.00) had a beautiful flavor and complex saltiness from the salted egg yolk, however, the grease sipping out from it scared the heck out of everyone except my younger brother, an avid fan of all things deep fried. The Pig Shank slices in Chili Oil ($7.00), oh gosh...I would just send you running in the opposite direction .

The remaining of our dinner fared much better. The half BBQ peking duck ($30.00), was both affordable, yet not stinching on quality. It's crisp skin wrecking havoc in my mouth as the gregarious flavors spoke volumes with the sweet hoisin sauce stuffed in fluffy pancakes.

Desserts was a sweet affair with a chilled pudding ($6.00) from the special menu. A green tea panna cotta with red bean endings. I loved this all except for the coarse stewed red beans at the bottom of the parfait glasses, non-complimentary to the quivering yielding soft pudding
above.

Our next Tung Lok venture brought us to Lingzhi Vegetarian Restaurant. Yes, you heard me right, it's vegetarian! The carnivorous likes of me protests quietly, it's dull screams smothered by the power of natural greens. What I enjoy most about Lingzhi is its dedication to produce top nosh vegetarian fare, encouraging the use of a wide variation of fungi and veggies alike. For all who have their initial reservations about this cuisine, rest assured that you would be nothing but impressed at the end of the meal. Not a staunch convert, but at least piqued by the experience.

Self deception. Yes, these sauteed monkey head mushrooms with dried chili can pass off as a close relative of the dish, sweet and sour pork. I kid you not, the somewhat hideous fungi has a texture similar to the sinful dish of rainbow reds. Yummy and incredibly huge in portions, this can easily feed 4 people.

The best dish of the night and certainly the most surprising was the satay. Sad to say, the fried sluten disguised by the generous coating of thick satay sauce was a major turn off for me.

The best dish and possibly the safest bet for the night was stewed eggplant with beancurd paste ($16.00). Thick, luscious and spicy with the likes of mushrooms and tender potatoes thrown into the warm depths. The eggplant was gorgeously cooked through without being overly mushy. The side of fried mantou, a practical tool for soaking up the gravy.

The braised wild morel with chef recommended sauce ($24.00) was a mediocre dish. Honestly, I do love asparagus and mushrooms, but you do reach a stage in a meal where, your stomach flips at the sight and taste of this moreish earthy treat.

on hindsight, the signature fried brown rice with mixed vegetables was a ravishing dish, with standards of a good fried rice applicable to the mixture of unpolished brown rice. aromatic, with each grain of rice exuding a foxy gleen of oil.

Desserts was an incredible as well. A roll of mango puree, and fine grained coconut. This literally melts in your mouth at lightning speed. Be sure to pick up the pace when grabbing your portion as well as this dish is sure to be a quick seller with seconds.

So there you have it. two meals in the name of Tung Lok. Advocates of exceptional cuisine and a all rounded fine dining experience. Signing out to relieve my induced fullness from this incredibly long review. Cheers mate.

Tung Lok Signatures
The Central #02-88
6 Eu Tong Sen Street
Tel: 6336 6022

Lingzhi Vegetarian Restaurant
238 Thomson Road
#03-09/10 Velocity @ Novena Square
Singapore 307683
Tel: +65 6538 2992

Another one bites the dust

2011-06-25T02:14:00.000+08:00

I know you aren't incorrigible.

But you swallowed my streusel bits and I hate you. I remember watching dumbfoundedly as the rising cake batter enveloped the chunks of buttery goodness I had laid nicely over the top.

Sometimes in life, things just unwind in the unruly manner. And when you do not reap the efforts that you've painstakingly sowed, you develop a tinge of bitterness. It may not reflect in such a pronounced manner on your behavior, but infects a subtler portion of your emotive response to future challenges. For me, I just heave a sigh of disappointment and tuck into a slice of warm cake.

Interestingly, the streusel had sunk to the bottom of the cake, building a crispy base like structure to it. It tasted ten times better 2 days later, by the end of 3 days, the cake was wiped off the platter.

Kudos to failed experiments turned brilliant moments.

Tell me a story I want to hear.

2011-06-23T15:57:00.000+08:00

I've found a new place. Let's keep it hush.

Like a fairy tale unfolding, a magic carpet ride awaited me at the top of the stairs.

Plush mismatched chairs and sofas (all for sale). A pyramid like high roof protruding overhead. An octopus sprawled menacingly on the walls. Overturned glasses held by the base over wooden countertops. Despite the strange glances that greeted me upon my arrival, I held my own. I wanted to be here. This place drawing me in. Cafe fables and Bar stories, even its name spoke in such mysterious tones.

I settled for an iced cappuccino ($6.80) despite the place being known for its molecular gastronomy inspired cocktails. It lacked depth, the tall rod glass displacing the shot of espresso in its milky depths. Upon a simple reflection to the waiter, he offered me an additional shot of espresso on the side. Impeccable service.

After settling in with a good read (naked economics) on the most luxe mahogany sofa, people slowly began filing into the small cozy space. In couples, then in singles, all raving for a piece of cocktail action after a tiresome day at work. It was like being in the midst of a crazy Arabian market place in the cartoon Aladdin only to stumble upon a secluded alley which leads to a hidden cafe.

I embraced the fleeting moment of solitude, as the sun casts its golden rays through the white banisters. With a last slurp, I headed back onto the streets.

Cafe fables and Bar stories, definitely a place worth visiting for spell-bounding adventures.

for more pictures of the lovely furniture, visit 365days2play's blog

Cafe Fables and Bar Stories
Opening hours: Mon to Sun 3pm-1am
55 – 57 Haji Lane

Dining Out: Ma Maison (Bugis Junction)

2011-06-21T13:32:00.000+08:00

I had an hour, props to my collection of my passport at the ICA building, a rough guesstimate that I conjured after watching the numbers crawl on the screens over head. My queue ticket, a mere 300 after the present count.

I declared it lunchtime and scuttled off like the wind to meet the cousin troupers.

The venue, Ma Maison, a Japanese inspired western café in Bugis Junction.

You may have read my previous account here. If you haven’t, then now you should.

Lunch was a magnificent spectacle of peacock like dishes fanned across the traditionally lined floral table cloths. The steak lunch set ($12.90++) that I ordered complimented with a shallow bowl of clam chowder, salad and a basket of bread. The salad was good, albeit, a bit ordinary; I did appreciate the selective choice of fresh lettuce slices. The clam chowder on the other hand was a major letdown with a gradually coagulating phenomenon, clumps of fat laden flour balls drifting through the broth. The steak platter on the other hand came with extraordinary sides, specifically the mashed potato with bits of crunchy Japanese cucumber and baby carrots scattered throughout. The steak was mediocre, it’s thin cut resulting in an overall well-done finish, chewy and unsatisfactory, save for the brown sauce generously poured over the top. I devoured that with the spaghetti.

My cousins’ meals include the hamburger steak lunch set ($15.90) and the Beef Stroganov with egg wrapped butter rice. The former was enjoyable, though a bit small in portion size for a growing boy. The ominous dark sauce (reminiscent of Tonkatsu sauce) dribbling over the steak patty, not too well received given it’s sweet notes that conflict with the concept of a savory lunch. The Beef stroganov was a bitch to capture on film, as the beef was severely mangled in sights whilst the golden egg wrap, offering an over contrasting challenge with its luxuriant colors. Still, it was apparently quite good as my cousin (other one) proceeded to devour the dish in record time. My comments were that the beef slices were too hard and dry. But then again, Ma Maison does a killer job of covering up its mediocre meats with to-die-for sauces. Clever move.

The story ends with a sweet note as I rushed back to the ICA building with 5 minutes to spare before proceeding straight to the counter for my collection. All in good timing.

ma maison (bugis)
200 victoria street
#02-51 bugis junction
tel: +65 6338 4819

new toy!

2011-06-18T20:35:00.000+08:00

I can't contain my excitement.

Like the little kid in the backseat who blurts out "are we there yet?" for the umpteeneth time on his way to disneyland.

So here's unveiling the new addition to the family. Howe ( I took the liberty of naming it after the owner whom I purchased this beauty from), a QL 17 Canonet Rangefinder.

So here's in the introduction. Short and blunt. That's just the way it is since he renders me breathless with every gentle squeeze of the shutter (i need to get one of those soft release bugs!). With a banging 40mm/f1.7 lens and the sharpest viewfinder I've heard people compliment me on, (considering it's a 30year old camera now), this tugs at every heart string left in my heart.

And it works so well... Here are some photos from my recent walk-about (as Nullah from Australia would put it).

I don't want to go to jail Ma!

and around Haji Lane/Arab street area.

below are some thumbnails as well. Feel free to click on them for the full image! Hope you guys enjoy the shots. Promise to bring you more photos from my darling soon so stay tuned. Looking into the possibility of a tumblr or lomography account as a avenue to share my film photography endeavors. What do you guys reckon?

Eating out: Hand in Hand Beijing Restaurant

2011-06-13T12:44:00.000+08:00

I should have never met you.

Now my heart beats with a resounding yearning for the fatty cuisine. A cruel addiction.
The pork slices, there was something magical in the confluence of fats and lean meat in each silver. The dip, providing an alchemy of myriad textures and flavors, the pinch of garlic, the nutty flavors surfacing from the addition of sesame oil and the spiciness of chili oil. It take a whole lot of man to resist slurping up the gravy, held back only by the fear of early onset of arteriolosclerosis.

Where were we again? My brain encountering a resurgence on its neuron endings. Boy, was I tired. The middle of little India, that’s where we were placed, yet uncannily in a Beijing restaurant, a shrine to the porky animal with an equally provocative name. Hand in hand. Shucks.. what am I thinking. It was 9 15pm and the crowd in the restaurant had faded to a glimmer of its former glory. Now there was only you and I left in the restaurant, tucking into the food as though a famine had strike.

Next up, the chive pastry arrived, a good sized 8 inch pizza like entremets with a generous slathering of chopped chives and marinated pork. I adored the pastry, the inner portions yielding to the juiciness of its contents, displaying a more chewy texture whilst the outer crust, retaining its crisp curry puff like appeal. Opening up it’s jaw and with a swipe of oh-so-good chilli sauce, this was a terrific rendition of ‘Chinese pie’.

Then the xiao long bao came along. Earlier on, I had witnessed the immediate activation of a squad of craftsman as they got down to making the little pillows of ecstasy once our order was placed. With it’s translucent skin and hot soup within, I took a bite off the top before drawing in the soup with a gentle clasp of the lips. Yum. It was good, though not as sweet and flavourful, still good. The meat inside crumbled to bits with the gentle prodding of the chopsticks. I’m not sure whether it was a good sign or not, but I relished in anyhow.

The restaurant closed shortly after we left. The waitresses bidding a sweet farewell. I had dreams about xiao long baos that night. The next morning, my breath yielded to the might of the garlic stench. I was head over heels in love.

Hand in Hand Beijing Restaurant
141-143 Jalan Besar
Singapore 208859

http://www.handinhand.com.sg/

I am cow

2011-06-13T09:36:00.000+08:00

Just for a pre-warning, if you had painstakingly washed your hair before this meal, please don’t make a fuss about the lingering smell after that. Let’s just enjoy the meal shall we?

SoHo 7 cafe and bistro located at Armenian street, just a stone’s throw away from SMU is a delightful addition to the growing amount of cafes in the region. Featuring their very own hand-roasted coffee with a variety of blends and single origin types, I was well impressed with the lovely red roaster cum grinder placed lovingly within the restaurant’s small space. Not so impressive was the heavy stench of grilled patties circulating the still air. So much for grilled beef flavoured perfume...

We set about ordering the SoHo Best ever burger ($9.70) and the Bacon Burger (alas, i forgot it’s exact price and name even). Whilst my partner in crime, a.k.a burger assassin had a latte to go along, in active role as his willing accomplice. First of all, let’s just admit that the coffee was delicious, albeit a little common in base notes but still excellent in composition and temperature. The signature SoHo burger looked fantastic in my opinion, it’s moist and tantalizing split of components held down by the edge of a knife. Though my ~~boyfriend~~ partner in crime had some grips about the sloppy mess he created whilst attempting to eat it with his hands; I found its sauciness extremely attractive. Mainly because I was used to consuming this dish in a weirdly civilised manner (fork and knife). He did make a point though that a burger should always have buns firm and large enough to contain its contents without a major spill over occurring. Well, to each his own. I was well satisfied with the ethereally soft buns smothered in a mixture of barbeque sauce and mayo. The beef patty could have used a bit more seasoning and its innards giving tell tale signs of over-handling in the mix. Still, I dived in with gusto and finished the entire dish with a gregarious swipe of the plate. Darn that was good.

the burger assassin taking delight in his recent kill.
Photos courtesy of Howe (my newly acquired rangefinder, Canonet QL17. love it to bits!)

SoHo 7 Cafe and Bistro
36 Armenian Street, #01-08
Tel: +65 6634 5779

Hold on

2011-06-12T19:30:00.001+08:00

It's true
An affirmation slips from my lips
I'll tell you what you want to hear.
This once.

'I'll never understand what's it like to be you.'

The fiddler on the roof witnesses
our struggles and strives
His woes, on misalignment of pocket fund delegation.
Her dire need to be embraced.
A history that weighs down heavily.

The fiddler snitches a mocking laughter at the scene.
We exchange bites.
Like savage hyenas.
The hurt just bleed a little more.

Hope dangles on a string.
Time will be my slow redemption.
My dear,
there is still space for a little beauty in this wicked world.

So hold on.
with me...

Circus antics

2011-06-09T11:23:00.000+08:00

'I know we all got our faults.
We get locked in our vaults,
and we stay...'

Let me be honest

2011-06-08T11:37:00.001+08:00

It's a good thing you're not here tonight. Especially YOU. You know who you are.

If you were here, you would bear witness to some really painful and juvenile night wear choices. My glistening face, from the sweat that peeled from my pores. Humidity... such a drag. The glamorous piling of dishes in the sink. You would have seen my dorky dance moves as the song 'give me everything tonight' blasted through the headphones. I have bras all over my bed. My table... let's not even go there.It's a good thing you're not here.

But after the emergence of the this beauty from the oven. I wish you were here to share it with me.

Frozen blueberries from way way back and sour cream from a recent baking endeavor. I just had to get down to clearing the fridge before my eventual move.

So a 'Wake-up-cake' was what it called for. A magnanimous and down-to-earth butter cake with flakes of vanilla beans sprinkled through. Like fairy dust. Did I tell you that I love polka dots. Those blueberry patterns certainly made my night.

Berry blasts, spurts of rich purple. A crunchy crust.

Having you here is better of course. I'm thankful.

Sour Cream Butter Cake
recipe inspired by Bourke Street Bakery cookbook

makes a 8inch cake

125g unsalted butter
180g caster sugar
1 vanilla bean, scraped
2 eggs
100g sour cream
150g self raising flour, sifted
65g blueberries

1) preheat the oven to 200 degree celsius
2) Grease and line an 8 inch removable base tin.
3) Whisk the room temperature butter, caster sugar and vanilla bean till it is creamy and pale
4) Add one egg at a time, whisking for 20 seconds after each addition.
5) Add the flour and sour cream alternately in 2 batches. Starting and ending with flour.
6) Scrape the batter into the prepared pan and sprinkle the blueberries over the top.
7) Bake for 45 mins and remove from the oven onto a cooling rack once the cake is golden brown.
8) Cool completely and flip the cake over to serve!

pack our bags and hit the skies.

2011-06-07T11:46:00.000+08:00

That idea of escapism... these words could sum up my life.

a day out with the cousins

2011-06-06T16:39:00.000+08:00

well, what else should it revolve around but clouds of awesomeness and platters uninhibited chatter.

Let's do a food photo memoir then.

lunch at De Grand Restaurant.
*bah*

my complete review can be seen here

three 'very little' lambs.

a chicken roulette that had gone a little loose.

our next assignment, the wooden spoon at shaw gallery. Loved the country kitchen vibe, but it's goods just spoke in minimal volumes of satisfaction.

Cake cases always look more attractive from a little girls' perspective doesn't it?

Our tea time procession. chasers to our delicious ice cream treats. Coffee (serious business!) and sea salt caramel cheesecake for me.

And there you are, a gallery of piquant items. Enjoy the week fellas!