Gourmet Garden

Our first encounter with Poon Choi was some four five years back, while on a business trip to Kuala Lumpur. And our first home-cooked Poon Choi was in 2009, since then we have been looking and tasting this unique Hakka delicacy when opportunity strikes. There were good ones and bad ones, and there is a variety of versions that are available on offer by many established restaurants.

Poon Choi (盆菜) is traditionally a Hakka dialect delicacy that is myth to have fed a Song Dynasty Emperor who was seeking refuge from the ensuing Mongols.  As the Hakka’s live in the mountainous regions and live was not as well then, they prepared and cooked what was the best ingredient  they could manage or find  and layered them into a wooden basin that was then served to the emperor and his loyal subjects that were with him.  As time goes by, this unique delicacy has found its way to Hong Kong’s Yuen Long (元朗) and made famous by the constant exposure in TVB serials and Hong Kong movies.

Our most recent encounter was at HoHo Food World, where we had the privilege to experience what they could deliver in terms of flavours and ingredient selections at a reasonable price tag with fellow bloggers (invited review) and then with family.

The Poon Choi is made to order by reservation of at least one day before dining. It is all done by their chef who have had years of experience in preparing Chinese cuisines in reputable restaurant in Penang and Kuala Lumpur.

HoHo Food World’s Poon Choi has an estimated 15 to 17 different main ingredients that builds up one of their signature dishes that they have on offer at their restaurant.

The most luxurious would be the firm and springy sea cucumber, the flavourful fish maw, the earthy dried scallop and dried oysters, the savoury sea asparagus and freshly fried prawns, and last but not least the smooth firm abalone. Note that they serve individual abalone for each individual diner, and their Poon Choi caters to 5 persons for the smallest order and up to 12 diners for the biggest set available.

Then there was the well prepared creamy yam and chicken, the smoky roast duck and chicken ham, the firm clam slices, the irony green broccoli, and an array of stewed mushrooms, carrots, radish and Chinese cabbage.
The gravy of the Poon Choi has a light sweet, earthy and nutty flavour with a creamy end from the yam used. It is not soupy like those with have encountered previously, it had a thick consistency which we have been searching for.

HoHo Food World

Add: 1301, Bagan Bukit Tambun, 14110 Simpang Ampat, SPS, Pulau Pinang.

Tel: +6016 5205535

Our overall experience:

Popularity: 5% [?]

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Many people say that ‘food blogging’ is all fun & play, but I beg to differ. It is a lot of work, but we enjoy every calorie if it. It is more enjoyable when we are hosted by business or people are passionate about what they cook-up and are able accept criticism and suggestion when there is any.

Last week we were called in to sample and give constructive feedback by a 7 month old seafood restaurant in Bukit Tambun, Ho Ho Food World. Our last visit to Tambun, a famous point of interest for seafood in Seberang Perai Selatan, was roughly about 3 years ago. It has been quite a long time and there have been many changes ever since.

In the hosted dinner, we had about 9 different items that were quite tantalizing and have their individual characters. Ying Yang Sea-Starter (YamYeong Leong Mei) RM12 – 20, the blenched Octopus tentacles and body with garlic oil and spring onions were light on taste with a tender springy texture.

The ‘Whelks” or “海囖” were slow blenched or poached at low heat for about 30 minutes to maintain its crunchy texture and size of flesh. The taste of the flesh was slightly sweet with a bit of earthiness.

Then we had unique oyster dish, Oyster Braised Gravy (How suin-chiu) RM$ 5 per unit. They oyster was coated with flour then fried before stir fried in their specially concocted sauce which was sweet and savoury.

Another of their specialties that we tried was their Sea Mixed Spring Roll (Hai choon kuin) RM$ 12 – 20. Shelled succulent prawns wrapped in a nutty bean curd skin deep fried to golden brown and based with a sweet tangy sauce and fragrant sesame seeds. It was one of our personal favourites for the night.
We also had the infamous flower crab that many visitors to Bukit Tambun for seafood would not miss. Though crabs are not my favourite or must have, HoHo’s way of preparing their Sea Flower Crab – IndoStyle (Chit YanLi cha) RM$ 35 – 45 per kg was something that t must be mentioned. The crab is first steamed with Chinese wine before it is added into their English curry base gravy that was fragrant yet not overpowering or too spicy to taste. The crab meat itself was tender and moist, unlike the usual versions where the meat is dry and stringy. The usual method of preparing crab is by deep frying in hot oil or blenched in boiling water, this produces a dryer and stringy texture with a loss of the natural sweetness that live crab has.We were also introduced to their signature Claypot PrawnRice (Tsa-po HeiPui)RM$28 – 38. Due to the shortage of prawns, there were some shortfalls in the texture of the medium size prawns but the taste of the rice itself was good enough for a mention. The rice was moist, well flavoured and fragrant with hint of smoky charred taste.

Mantis Prawn Cantonese Steam (Hei-Ko chui) RM$3 – $8 – $16, were also one of our favourites for the evening. The flesh was firm, tender and yet smooth with a natural sweetness that went well with its soy and fragrant oil dressing. The ease of handling the mantis prawns were also a plus point, the legs were trimmed for easy access to the flesh hidden inside its exoskeleton.Kapar Lime Steamed (Kapar suinkam chui) RM$15 – 25, were equally unique with its tangy and pungent garlicky sauce. The clams themselves were also worth a notice as there were hints of natural sweetness and the taste of the sea .  

Also another one of our favourite dishes that we have sampled so far was their Yummy YamFishHead (Hu – Tao Orr) RM38 – 60. The yam has already broken down and has become part of the soup liquid. Thus, the soup is filled with the sandy texture and sweet creamy taste of the yam. The fish head was well prepared till tender and off the bones. It reminds me of the ‘Fish Head Noodles’ that we had in Jalan Kuchai Lam, rich in texture and taste of pumpkin.

HoHo Food World

Add: 1301, Bagan Bukit Tambun, 14110 Simpang Ampat, SPS, Pulau Pinang.

Tel: +6016 5205535

Popularity: 5% [?]

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Sometime last month we were had the opportunity to dine and review Who’s Bryan at the Raja Uda area on the expense of it co-owner, Bryan. We actually got to know about this new place from one of our business acquaintances. It is a typical boy’s interested in F&B line, went for basic training, go to work in cafes and restaurant, then came back and open cafe of his own with his friends or family.

This newly set-upped cafe is located just opposite the Apex cafe in Raja Uda. Upon arrival, the out look of the cafe seems to have brought in some liveliness to the other otherwise dull looking place. It has an open concept with full height glass panels and no doors. It looks like something that one would find shopping malls or upmarket areas. Bryan’s intention is to bring something fresh, good food and enjoyment to the Raja Uda area. We could see that much effort has been put in to refurbish the old and run down corner shop unit, which used to serve as the storage area for a ‘nasi kandar’ business.

But if you are a person who are allergic to the warm and humid weather, then it would be advisable to visit the place during the evening.   It is not hot during the day, but because of the open concept it would not be as cool as in malls. The food that one would find in Who’s Bryan’s menu is similar to those of Dome, Segafrado, and the likes of it. It is mainly fast western dishes like soups, sandwiches, burgers, chops, snacks, coffee base beverages, sodas, etc.

Before we arrived, Bryan had already arranged for some of their specialties for us to sample, which include their coffee and coffee base drinks, a snack and 3 main courses. First to be served were the drinks, all coffee drinks in fact, which I have forgotten their  exact names. The coffee was said to be freshly brewed on order. Presentation wise they look standard, but the taste of the coffee base was a bit bland. It lack that nutty taste and pungent aroma of the coffee beans.

Then we had their Affogato which was served ice-cream and coffee in individual cups. The Espresso tasted a bit stronger than the previous cups but the vanilla ice-cream lack that luxurious vanilla flavor and the ice-cream did not have that rich creamy after taste. Overall verdict on their coffee drink is that effort was put in to present an otherwise common drink to look outstanding, but more care should also be placed on brewing a better cup of coffee and also to look into the beans itself.

A short chat afterwards, their kitchen started to roll out their main courses and a plate of bruschetta Bryan’ style. The bruschetta had raw garlic and a mixture of cheese and mayo, which did not appeal to us as the mayo had overwhelm the supposing rich dairy flavor. But the texture of the bread base was just nice, crisp on the surface and slightly soft inside.

We were also give a ‘preview’ of their ‘Pumpkin Soup’, which look presentable and safe. The texture of the soup was average, but it lack the sweetness of the pumpkin and was bland to taste. I guess the best pumpkin soup we had this year was at Louise Cafe, which we have been to since March.

The ‘Who’s Lamb Shank’ gave me the impression of ‘Lamb Mole’ due to dark brown color of the gravy. The gravy did not stand out from the crowd of lamb shanks that are available at other restaurants, and it was a bit over salty which with some mash potato can help neutralize. Meat wise, it was tender but it did not have the flavor of the gravy infused in to it. Thus, without the gravy this dish would have been bland.

‘Who’s Crumbly Chicken’ is the signature chop. It is different from other chicken chops as the tender boneless whole chicken  leg was encase in a crispy casing of light batter and corn flakes, not breaded or heavily battered with seasoned flour mix. The corn flakes gave it the extra crunch and corny fragrant. And the mushroom sauce was standard with slices of button mushrooms.  After this dish, it struck us that it would more sensible to have the corn flakes downed size a bit to give ease to diner’s chewing motion.

We also had the luxury to try out their homemade beef patty burger with cheese and egg  and fries and salad on the side. It was good attempt on their part. The patty was well cooked, tender and moist. The only set back for this dish was that the minced meat was slightly over minced which led to a finer texture. My preference of a good beef patty is that I could still see and feel the grains of minced beef and its fats after every bite of the burger. Other than that, a look in the seasoning the herbs used should also be looked into. With the suggested tuning of the beef patty, with the well melted cheese to added extra flavor  and well prepared sunny side-up egg to give it some moisture and richness, the burger would give the road side burger stalls a run for their money.

To sum up our experience at Who’s Bryan:

Taste & Texture: 3.2/5 (The chicken whole leg, bread, beef patty were fresh without the frozen meat taste texture, but the tastes of the dishes should be looked into)
Money Value : 3.5/5 (For a place like this and with the price they charge it is considered quite reasonable, but food also plays an important role for our consideration)
Service: 3.0/5 (Their staff would have to pay more attention)
Cleanliness: 3.8/5 (The place is new and well kept, the toilet was also well maintain, but due to the open concept plus the surrounding environment there tends to be flies)
Atmosphere: 3.5/5 (A bit warm for us during the mid afternoon, but the interior looks refreshing for that area)

Address & GPS: 65(GF), Lorong Teras Jaya 2, Pusat Perniagaan Teras Jaya, 13400  Butterworth, Penang, Malaysia.

Tel: +60 (4) 3329097

Popularity: 19% [?]

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I have received this “The 44 Places To Go in 2009″ email months ago. And i have decided to share this here, hopefully we can contribute our effort to Penang tourism and society

Guys, please give your vote to PENANG if you think its deserve the Title among the “candidates”!

Here are the several blog’s posted link for your references:

New York Times Magazine

NY Times listed Penang as one of the 44 places to go in 2009 - by lilian Chan

Penang voted a Food Haven by New York Times Readers - by friedchillies.com

Penang Is Voted 2nd By New York Times Readers in “The 44 Places To Go in 2009″ – by yowazzup.com

Penang Ranked 2nd in New York Times Best Places To Go in 2009 – by chenchow.blogspot.com

Popularity: 3% [?]

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We have been hibernating for the pass weeks, and I guess it is time to post some articles. Or else Steven Goh would bug me about our idle blog again. This one is for you Steven!

Last weekend (15th March 2009), four of us (Steven, Criz, Gill and me) went to Kuala Juru to try out the famous mee udang beings served there. We started our journey at around 3:15pm from Tesco Penang and drove to Kuala Juru in about 30 minutes. The weather was cooling with intermediate heavy raining, thus the journey was a comfortable and cooling one. For the trip we planned to try out the fehmes mee udangs from two places, the first one we went to was the ‘Restoran Nelayan Kuala Juru’ and the next was ‘Warung Pak Su’.

When we arrived at Restoran Nelayan Kuala Juru, it began to rain cats and dogs, thus we quickly rush into the typical Malay kampung style restaurant. This particular place is located right at the end of Kuala Juru, the main entrance faces a play ground and hill and its back is to a river mouth, which I guess is Sungai Juru. Anyway, it is a good place to do some sight seeing of the wetlands, fishing village, free flying eagles and swiftlets. A place to relax and enjoy what earth has to give.

At Restoran Nelayan Kuala Juru, we left the ordering to Criz as he is familar with it has to offer. We had their Mee Udang (Prawn’s Noodle RM6), Mee Udang dan Ketam (Prawn & Crab’s Noodle RM6), Nasi Goreng Udang (Prawn Fried Rice RM6) and Nasi Goreng Paprik (Paprik Fried Rice RM4) and some drinks (RM5), which only cost us RM 27.00. I am not familar of the prices here, but it seems to be quite cheap to me to have crab, prawns and sotong at this price. Of all the dishes that we ordered at the Restoran Nelayan Kuala Juru, my favourite was the Mee Udang (Prawn Noodle) and the Nasi Goreng Paprik (Paprik Fried Rice with squid a.k.a sotong and Vegies). The gravy or soup of the Mee Udang tasted like our Chinese’s Hokkien Mee (Prawn Soup Noodle), in fact it was even tastier than the Hokkien Mees that I have had before. The sweetness and fragrant of prawns was mush more intense than our Hokkien Mee, but there was one set back due to the prawns wasnt fresh. I guess may be our timing could have something to do with it! Anyway, at Restoran Nelayan Kuala Juru the prawns used are of the Udang Rotan(thick greenish shelled) species as informed by Criz.

4.5/5 for taste & texture

The Mee Udang dan Ketam (Prawn & Crab’s Noodle) did not fare as well as the Mee Udang in terms of the gravy taste. It did not permiate the sweetness of prawns that we enjoyed in the Mee Udang. And the ketam or crab was also not as fresh as we wanted it to be. But in terms of price, the mee udang and mee udang dan ketam offered here is considered cheap from point of view.

3.5/5 for taste & texture

The Nasi Goreng Paprik with Sotong and vegies was one of our favourites at Restoran Nelayan Kuala Juru. The fried rice was well seasoned and spiced, it was fragrant and tasty to the last grain of rice. And the accompanying stir fried ‘sotong’ or squid was equivalently tasty, the squid rings were  juicy and tender.

4.2/5 for taste & texture

The other dish that we had was their Nasi Goreng Udang. It was the rice version of the Mee Udang, but the gravy is a bit eggy due to the use of egg in their gravy. And the fried rice was not as tasty as the Nasi Goreng Paprik.

3.8/5 for taste & texture

On average, I would give Restoran Nelayan Kuala Juru:

* 3.9/5 for value
* 3.9/5 for taste & texture (the Mee Udang gravy and Nasi Goreng Paprik saved the day)
* 3.0/5 for service
* 3.0/5 for cleanliness
* 4.2/5 for atmosphere (becasue of the river view)

GPS:5.340084, 100.408500

After feasting at Restoran Nelayan Kuala Juru, we headed back out on the Jalan Kuala Juru to Warung Pak Su which is more conveniently located. This place is said to be the more famous Mee Udang restaurant around the Juru area. They were even featured in a newspaper.

When we began to enquire about the Mee Udang here, we were told that they have 2 version, one with gravy the other without gravy and prepared like mee goreng. The Mee Udang Goreng or Fried Prawn Noodles(RM10.00) has a sugary sweeter taste  and the prawns were fresh and crunchy. But my preference on taste is still with Restoran Nelayan Kuala Juru for the prawny  flavor and taste. We had an idea to have the best of both worlds, get the prawns from Pak Su, which are of the Udang Kertas(thined white shelled) species, and buy the noodles and gravy from Restoran Nelayan Kuala Juru, and mix them togather to get a plate of sweet and tasty prawn flavored noodles with fresh and jucy prawns! Anyone who tries that, do let us know the verdict.

4.0/5 for taste & texture

The gravied version of Mee Udang(RM6.00) at Warung Pak Su was blend in flavor without much taste of prawns in it, but the prawns was very fresh though.

3.6/5 for taste & texture

At Pak Su’s, we also got the opportunity to try out the Malay grilled Siakap fish a.k.a. Perch (RM 30.00) on banana leaves and chicken satay as when we reached there they preparing for the dinner crowd to come. Criz decided to order the grilled fish because the fish looked very fresh. We were glad that we ordered the fish as it was really fresh, and is was nicely grilled to perfection with all the juicies and sweetness still intact, and slightly permiating a smokey aroma. Unlike the grill fish we had at Teluk Tempoyak on the southern tip of the Penang Island, were the fish is normally over grilled and the banana leafs sticking to the meat. At Pak Su’s, we did not have to work through the burnt banana leaf to get to the fish meat and did not have to endure the burnt aroma and taste.

The end product of Grill Perch.

The siakap marinated with chili and spices and wrapped with banana leaves and grilled on top of the charcoal. The dish accomplish with a plate of sauce, and it usually contain chili padi, onions into soury sauce. infact we do really enjoy the chili spices with the fresh fish, and the sauce would abit too much to match with the taste.

4.4/5 for taste & texture

We also got to savor the chicken satay(RM0.60 per stick) as when we arrived at Pak Su’s the satay man just delivered his satay stock to the place. The chicken satay are similar to the chicken skewers or kebabs. The chicken meat was juicy and tender, but slightly a bit to sweet for me. Normally, Malays prepare the satay without the skin intact, but this one kept the skin which gave the meat skewres the moister and fats it needed. The accompanying dipping gravy was also a bit sweet for my liking, but overall the satay was nice if you ignore the sweetness.

4.2/5 for taste & texture

This are the cockles waiting to be ordered and grilled. We did not order the cockles because it did not looke fresh to us.

On average, I would give Warung Pak Su:

* 4.0/5 for value (Due to the freshness and quantity of prawns)
* 3.5/5 for taste & texture (It would have been 3, but points were added because of the grilled fish and satay)
* 3.8/5 for service (Because the staff were able to reccomend what was available and fresh)
* 4.0/5 for cleanliness (Excep the toilet)
* 3.0/5 for atmosphere (Kampung style)

GPS: 5.326817, 100.414767
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Popularity: 17% [?]

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That afternoon, we had 2 Koay Teow Theng, 1 Ramen, 1 plate of poach vegetable, 1 plate of white chicken, and 2 servings of something deep fried.

The chicken looks quite nice but taste wise is a bit average and blend although accompanied with the sauce.

The soup base for the Koay Teow Theng is just normal like those found in hawker centres. But the mince meat was really not my type, I prefer those with texture and juicy.

The Ramen looks appetising but is it good, I don’t know for sure. It was my female colleagues.

Not much could be said about the food there, they just near average. But the place is quite well know by the locals there.On thing to mention is that they have improve the atmosphere there. It used to be a common kopitian, but it has transformed in to something like Hong Kong style cafes.

On average, I would give this place:

• 3/5 for value (the total bill was only RM 30+ for 3 pax with drinks)
• 3/5 for taste
• 3/5 for service
• 3/5 for cleanliness
• 3.2/5 for atmosphere (due to the improvements)

Popularity: 2% [?]

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Vintage Bulgaria is located on Jalan Sungai Kelian, just next to Ingolf Knipes. The proprietors has made some modification to the shop unit there, which was previously two storeys, to make it now two and half storeys. The lower ground floor would be the non-smoking dining area with a low lit ambient environment, which is a good place to go for romantic couples. The upper ground floor has bar and dining area too, thus it would be a bit ‘happening’ area for the energetic person. Then there is the 1st floor, which is still under works, that will will be their function room. Silviya, one of the owners of the place, informed me that the function room/floor may fit up to 60 pax. Therefore, a small party could be held there.

Lower ground dining area(top pix). Ground dining area and entrance(bottom pix).

The first dish that was served was the Shepperd’ Salad, with eggs, black olive, mushroom, tomato, lettuce, cucumber, capsicums and feta cheese. The salad was light and refreshing because it did not come with all the common dressings like Thousand Island, Mayo or other heavy, creamy dressings. Gill and I actually like to have our salads lightly dressed with just olive oil, lemon juice or vinegar and season with pepper and salt. Thus, we will be able to taste the freshness and sweetness and feel the texture of the vegetables and its condiments in our mouth. Going back to the Shepperd’s Salad, it was filled with the above, and thus we enjoyed the dish until the very last piece. But the salad is only good if you were forked all the ingredients of salad and eat it in a mouth full. In this way, then the explosion of freshness from the vege, sourness from the tomatoes, creaminess from the cheese, richness from the hard boil egg+yokes and saltiness from the black olives will hit the sense on your tongue and mouth. straight forward but complex experience.

The second dish to come was their Crepe Rila. A very good combination of flavours, salty cheese, earthy mushroom, sweet chicken and rich mayo. But the crepe skin was a bit of a disappointment, not enough egg and slightly on the the thick side. Overall it was a good dish.

After trying out their signature meat dishes, we decided to try their signature desert the Baklava. It is made of mixed nut caramelised in sugar wrap in ‘Poh Piah‘ skin and drenched in honey. The sweet and nutty taste was just what we needed to cleanse our taste buds of the salty and oily taste and feeling. They have actually taken the effort to improve this desert, but still it needs more work on the texture of the skin and the presentation. The skin was a bit tough and hard to handle. For presentation, it could be decorated with some mint leaves. And for serving, it could be served hot and crispy and accompanied with a scoop of vanilla ice cream to make it crispy, and thus easier to handle yet cool enough when taken with the ice cream. But that is only my opinion, which have not been tested.

Although some of the set backs, I would definitely find the effort to revisit the place due to service rendered by their staffs. We like the style of waiting provided by this F&B outlet. The waiter/waitress are allocated to an area and are to wait the table until its guests leave. This enables the waiter/waitress to fully serve the guests and create the relationship with the guests and also get to know their likes and dislikes. I still remember the waitress who waited on us is Queenie who was friendly, informative and helpful, but somewhat shy at the beginning of the service.

On average, I would give this place:

• 3.3/5 for value (although the total bill was only RM 101.00)
• 3.5/5 for taste (because of the reduced portion of side vege with the main course and dry meat)
• 4.3/5 for service
• 4.5/5 for cleanliness
• 4.5/5 for atmosphere

Popularity: 5% [?]

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Way back from KL, we dropped by tambum for our dinner. This time we decided to explore a new seafood restaurant in Tambun.

Crossing by those seafood restaurant, several of them were holding wedding functions. Probably is a good wedding month, day?! “ding dong tiang”…at the end, we choose this Restoran Floating.

At first we just thought that Restoran Floating is just only a name, but when we stepped on it, we only realise the whole restaurant its really floating on the big fish pound! We couldn’t see much what was surrounding the restaurant, cause it already dark on the night.

清炒菜胆 Stir Fry “Chai Dar” Vegetable
Can tasted a little bit of Chinese wine and wok hei…taste average
Food Taste: 5
RM6

炒面条 Fried Mee Diao
Pretty yummy for this mee diao.

Food Taste: 6
RM4

清炒甲巴 Stir Fry Kapa
Kapa Size were medium, one size bigger would be yummier. Although we asked for “cheng char” kapa, but they had added in a dollop of bean paste (whole bean) in the dish, it brings up the claim sweetness, pretty delicious…

Food Taste: 7
RM6

炸苏东 Deep Fried Sotong in crispy batter
Crispy Crispy Crispy…everything is fine for me, but sotong were too small. i kinda prefer bigger sotong, so you wouldn’t feel like eating batter only….haa

Food Taste: 5
RM6

After we took our meal…

You know what? we notice the school of fish gathered and circling around when they got shocked by my Camera flash light…haa, cute

Entrance of the Restoran

Rating 0-10
Average Of The Food Taste: 6
Environment: 3 (really floating whenever people walked by…uncomfortable, Go and look at their display seafood area…you’ll see many flies sticking on the flies paper….truly disgusting!)
Service: 4 (so so)
Price: 8 (Total Bill is RM26 (above inclusing 2 rice and 2 drinks)…very reasonable)

Recommend: Stir Fry Kapa

Restoran Floating
Lot 2400, Jalan Bukit Tambun, 14110 Simpang empat.
Tel: 04-5883063

Popularity: 4% [?]

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Dear all floggers amp; animal lovers! Its time for you to contribute your Time amp; Effort for SPCA span class=”blsp-spelling-error” id=”SPELLING_ERROR_0″Penang/span! Charity Food Fair for span class=”blsp-spelling-corrected” id=”SPELLING_ERROR_1″Fundraising/span to hit RM3 million to build a SPCA span class=”blsp-spelling-corrected” id=”SPELLING_ERROR_2″permanent/span home.br /br /I have a suggestion, why dont we “Penang Food Bloggers” contribute ourself to setting up a self running food stall in this meaningfull charity? any suggestion? please spread the news on…..br /br /Charity Food Fairbr /Venue: span class=”blsp-spelling-error” id=”SPELLING_ERROR_3″Sungai/span span class=”blsp-spelling-error” id=”SPELLING_ERROR_4″Dua/span Silver Jubilee Hall, span class=”blsp-spelling-error” id=”SPELLING_ERROR_5″Jalan/span Sspan class=”blsp-spelling-error” id=”SPELLING_ERROR_6″ungai/span Dspan class=”blsp-spelling-error” id=”SPELLING_ERROR_7″ua, Penang/spanbr /Date: Sunday 28span class=”blsp-spelling-error” id=”SPELLING_ERROR_8″th/span Sept 08.br /Time: 10am – 3pmbr /br /Click on the below picture to see the detailsbr /br /a href=”http://bp2.blogger.com/_vUpcUSCNsew/SIbUabZp2ZI/AAAAAAAAArk/6cQ0qQ382bo/s1600-h/SPCA.jpg”img id=”BLOGGER_PHOTO_ID_5226097968107084178″ style=”CURSOR: hand” alt=”" src=”http://bp2.blogger.com/_vUpcUSCNsew/SIbUabZp2ZI/AAAAAAAAArk/6cQ0qQ382bo/s400/SPCA.jpg” border=”0″ //a

Popularity: 2% [?]

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Lets all of us involve in “George Town World Heritage Site Celebrations” together!!! We are so proud of you, PENANG! Kindly visit their blog to check it out their 3 days celebrations schadule. a href=”http://pasalpenang.blogspot.com/”http://pasalpenang.blogspot.com//abr /br /a href=”http://bp1.blogger.com/_vUpcUSCNsew/SIbIMejsEbI/AAAAAAAAArc/NX1d1MdlT3E/s1600-h/George+Town+World+Heritage+Site+Celebrations.jpg”img id=”BLOGGER_PHOTO_ID_5226084534296777138″ style=”FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand” alt=”" src=”http://bp1.blogger.com/_vUpcUSCNsew/SIbIMejsEbI/AAAAAAAAArc/NX1d1MdlT3E/s400/George+Town+World+Heritage+Site+Celebrations.jpg” border=”0″ //abr /a href=”http://bp1.blogger.com/_vUpcUSCNsew/SIbIMZNItCI/AAAAAAAAArU/ObidRPk3HrE/s1600-h/UNESCO.jpg”img id=”BLOGGER_PHOTO_ID_5226084532860007458″ style=”FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand” alt=”" src=”http://bp1.blogger.com/_vUpcUSCNsew/SIbIMZNItCI/AAAAAAAAArU/ObidRPk3HrE/s400/UNESCO.jpg” border=”0″ //a diva href=”http://pasalpenang.blogspot.com/”/a/div

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Saturday 30 July 06
12.30pm

Star View @ Megamall
Prai，Penang。

这 餐是我三叔请我这位从香港来度假的表弟。Ermmm…十三岁的他，长得还比我高！%#%^@#*，不知道是这世代的年轻人“快高长大”还是我们“慢熟”， 搞到现今的小孩身心都早熟呢！是否和现代的食物有关？！ 什么长肉剂，农药，人工色素，人工添加剂一大堆吃下肚子，怎么不“快高长大”， 不好听的就说“快点死”！ 因现代人生活繁忙，什么都要求快，快，快！工作要快！走路要快！吃饭要快！不快死才假！ 这一个“快”字，能让我们加快速度的去达到我们相追求的 ，例如：因市场共不应求，为了要在短期内生产更多的家禽，于是农场就用了长肉剂来加速家禽成长。买到的都是“不足岁”的家禽。我们就每天吃进长肉剂入肚子 里，从小吃到大，倒至白病从生，那儿不“快点死” ?! 聪明翻被聪明误，人最终用知慧来害了自己，这是否是一个惨重的代价呢？

餐前餐后数一数 ：

1．鱼锅 – 有炸鱼骨和豆腐在奶白色的汤里头，初时味道清甜带有鱼香味，味道不错，一但经过加入新鲜鱼片，清菜在汤内滚烫后， 味道更加香浓美味！我喝了再喝，可口非常。值得一试！

星星知我心：3.5 / 5

2．干烧伊面 – 这道面做得比较差。面条口感不佳，而且淡而无味。它和外头的干烧伊面的做法不太一样。 它的芡汁太薄，面跟本焖得不够入味。

星星知我心：1 / 5

3．鱼绞蛋白 – 这道是蛮考功夫的菜。要做到嫩滑而不硬的蛋白绝不容易，火候要恰恰好。这道菜味道比较清淡，嫩滑的鱼绞和蛋白配上滑度适中的芡汁（吃完了芡汁不会变水汪汪），口感不赖！若味道稍微提升，是一道可赞赏的佳肴。

星星知我心：2.5 / 5

4．炸春卷 – 这里的炸春卷嘛，大大条的，陷料饱满，但味道就差径！！街边的还好吃过他的几倍呢！

星星知我心：1 / 5

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