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Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Reviews

Change is inevitable in this fast moving market. Shangri-La Hotels and Resorts’ Traders Hotel chain is going through a rebranding exercise worldwide to cater to the new ‘Jeneration’ of independent minded business and leisure travellers. And thus, Hotel Jen was born. Hotel Jen Penang’s transformation came on November the 4th 2014.

Now as part of their continuous effort to excel beyond, Hotel Jen Penang unveils a new a la carte menu at ‘The Islander’. Almost 80% dishes are still maintained, they showcase the authentic local street food culture, famed international delicacies and delightful desserts.

The new a la carte menu have included some flare of Hotel Jen Penang’s new but not foreign Executive Chef, Chef B. Sivasegaran, whose specialty is in Italian cuisine apart from being acquainted with Malaysian, Northern Indian , Asian, Chinese and European cooking styles.

Herewith, is the sampling of some of Chef Siva’s specialty that will be found in the new menu.

Bruschetta (RN17 nett), lightly charred crisp rye bread made with the best bread machines from www.Village-Bakery.com, this with red and yellow cherry tomatoes all dressed up in fine olive oil, cracked black pepper and finely chopped basil. Sweet fresh flavours, slightly tangy and rich was the taste. It’s a quick bite to be shared amongst good company and enjoyed with a glass of white wine.

JWLK2571 (HOTEL JEN-Bruschetta)

Bruschetta

Arugula Salad with Honey Sesame Dressing (RM16 nett), raw arugula leaves, alfalfa shouts, red cherry tomatoes and croutons served with homemade honey sesame base dressing. Sweet, sharp, nutty with a bitter after taste was the profile the salad.

JWLK2573 (HOTEL JEN-ArugulaSalad)

Arugula Salad with Honey Sesame Dressing

Grilled Burger with Vegetarian Patty (RM20 nett),  melted cheese over couscous and potato patty seasoned with cajun flavours served on toasted buns with garden greens, coleslaw and golden fries. Moist and lightly spiced was its flavour. I would  prefer a grilled portobello mushroom with 2 types of melted cheese to give it more dimension of taste and texture instead.

JWLK2574 (HOTEL JEN-Vegetarian Burger)

Grilled Burger with Vegetarian Patty

Pan Fried Stuff Aubergine (RM45 nett), pan fried aubergine halves topped with cheese and Provencal herbs slow baked in oven, then served with smoked tomato Napoli sauce. Light earthy flavours with a smoky and tangy taste pairing.

JWLK2583 (HOTEL JEN-PanFried Stuff Aubergine)

Pan Fried Stuff Aubergine

Chicken Rosmarino (RM53 nett), golden brown rosemary oil marinated spring chicken served with balsamic pepper jus. Savoury, sweet, peppery and a dash of acidity in taste was the chicken and sauce.

JWLK2589 (HOTEL JEN-Chicken Rosmarino)

Chicken Rosmarino

Lamb Osso Buco (RM58 nett), 400gm veal shanks braised in broth with vegetables and balsamic vinegar till tender then served with homemade mash potato instead of Polenta. This Milanese specialty was meaty sweet, zesty and rich in flavour. Polenta would have been the best compliment, but the smooth creamy mash did quite well too.

JWLK2613 (HOTEL JEN-Lamb Osso Buco)

Lamb Osso Buco

Baked Trapia (RM48nett), baked in aluminium pouched, the fish is steamed in its own juices with tomato coulis, fresh herbs, onion, olives and capers. Tangy, savoury with hint of sweetness were the flavours. Though farmed for its sustainability, the trapia had great texture and taste.

JWLK2571 (HOTEL JEN-Baked Trapia)

Baked Trapia

Tiramisu Pancake (RM20 nett), layers of fluffy pancakes and an espresso, mascarpone, egg and cream concoction, served with espresso butterscotch sauce, dusting of cocoa powder and brandy snap. Smooth and cooling the texture with creamy rich and bitter sweet taste.

JWLK2634 (HOTEL JEN-Tiramisu Pancake)

Tiramisu Pancake

Jen’s Signature (RM18 nett), ice-cream, chocolate and caramel sauce served with pickled fruits. Sweet dark taste balanced with sharp tangy fruity taste.

JWLK2639 (HOTEL JEN-Jens Signature)

Jen’s Signature

Hotel Jen Penang
Address: Magazine Road, George Town, 10300 Penang.
Tel: 04 2622622
Business Hours: 6.30am – 11pm.

P.S: Thanks to Hotel Jen Penang for extending this invitation.

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SELAMAT HARI RAYA to all Muslim friends!

Not much action since I joined a company and responsible for opening up new international markets. The brain is tired from all those country and market research plus business visit arrangements. The weekend and Raya holidays gave me the opportunity to prepare and author a recent and 1 or 2 outstanding posts that I have place a mental note to get done.

Two weeks ago we were invited by Hard Rock Hotel Penang to review their annual “Bintang Rock Buffet” designed to cater to the Muslim Fasting Month (bulan puasa). This year is the third consecutive year of being hosted by their Starz Diner and Hard Rock Cafe to taste their customized buffet line that showcases and adopts the many local cuisines that makes Malaysian food unique. Year on year their dishes and variety keep getting better, and this year they have made the buffet dish selection a true Malaysian potpourri; the buffet line up includes the exotic Malay salads (kerabus and ulams), Indian Masala to Chinese fried noodles crafted by their well skilled chefs.

The Bintang Rock Buffet at Starz Diner for this year (2014) was a limited time offer theme buffet  from the 29th June to 29th July 2014, with 4 individually unique selection of drinks and dishes menus to satisfy the desire for variety during the holy fasting month. The buffet would have only set you back RM70++ per adult and RM35++ per child of 6 to 12years old.

To breakfast after a day of abstaining from drinking and eating, it is advisable to start slow and light, the best choice is to have a hot drink and some nutrition packed dates.  We did not need to warm up our digestive system, thus we headed straight to their appetizers and salads were section to sample some of the not usually available dishes in hotels or local restaurants. There were (clockwise from top right) ‘keropok lekor’ or fish crackers, pickled mix fruits/vegetables, variety of ‘Cincaluk’ or preserved shrimps and ‘nasi ulam’ or mixed vegetable rice and ‘serunding’ or meat floss. In the centre we have a plate filled with the appetizers ready to go.

This year’s salad selection were seasoned raw fish salad, chicken and young jackfruit salad, cuttlefish salad, tomato salad, ‘kerabu kacang campur’ or mixed bean salad and ‘kerabu udang’ or prawn salad.

In their line up, they also had ‘Bubur Lambuk’ or mixed vegetable congee (on the left) and ‘Sup Kambing ala Mydin’ or lamb soup (on the right). This year’s bubur lambuk was a much creamier and spiced as compared to previous years, it had more ‘santan’ or coconut milk and heavier touch of spices, more flavourful and tasty.

Moving to the main courses, (clockwise from top right) there were ‘Gulai Ikan Tenggiri Bendi’ or Mackerel Curry with Ladies Fingers,  ‘Sambal Tumis Udang & Petai’ or Sambal Prawns with Bitter/Stink Beans, Steamed Patin Fish with Ginger Soy and ‘Ketam Masak Lemak Nenas’ or Braised Blue Crab in Turmeric & Coconut Gravy.

(Clockwise from top right) ‘Gulai Ayam’ or Chicken Curry, ‘Kari Daging Kentang ‘ or Beef & Potato Curry and Mutton Kheema.

(Clockwise from top right) Fried E Foo Mee with Chicken, Chicken & Lamb Satay, Chicken Masala, Lamb Shawarma and Roast Strip Loin with Grilled Vegetables.

After finishing with the appetizers and main courses, there were the traditional Malaysian sweet cakes or ‘Kuih-Muih’.

Apart from the traditional, there were also Continental desserts like White Chocolate Creme Caramel, Chocolate Cake, Chocolate Coffee Walnut Mousse, Strawberry Streusel, and more.

Before we could finish the Bintang Rock Buffet, Hard Rock Cafe sent in their “The Rock Platter” for this year’s Puasa month. The platter was priced at RM140++ for 2 persons’ and RM210++ for 3 persons’ 3 Course Meal with Drinks! It was monstrous platter for us Asians and we definitely had dig in deep to try to finish it, especially we had already gone through the buffet line.

For the Rock Platter, there were two separate menus to choose from, we had menu ‘A’  which had Onion Rings, Chicken Briyani, Spaghetti Marinara, Chicken Portuguese, Vegetable Spring Roll, Grilled Mini Shrimp Quesadilla, Hickory-Smoked BBQ Beef Ribs and Mini Beef Burgers with Rendang Sauce.

Overall experience for Starz Diner’s Bintang Rock Buffet and Hard Rock Cafe’s Rock Platter:

Taste
  • 4.0/5 (Good)
  • On average the dishes served were on the bland side due to the reduction of salt and pepper in their cooking after their guests’ feedbacks on health concerns, but they have prepared individual bottles of salt and pepper to add taste.
  • They were not stingy on the spices and herbs used in their recipes, though.
Texture
  • 3.5/5 (Averagely Good)
  • Anything served and consumed at the appropriate time is always the best in terms of texture and taste.
  • The Rock Platter’s Chicken Portuguese, beef rib and burger patty were all tender and moist although it was sitting idle for a short while before we began to dig in.
Service
  • N/A as it is an invited review event, but the staffs at hand were quite attentive, friendly and helpful.
Cleanliness
  • 4.5/5 (Very Good)
  • The dining area was neat and clean.
Atmosphere
  • 3.5/5 (Averagely Good)
  • Comfortable seats, bright dining area and clean cutlery and plates.
Price
  • 3.5/5 (Averagely Good)
  • If compared to last year’s prices, there weren’t much increase for the Bintang Rock Buffet, but there was a slight increase for the Rock platter.
Portion
  • N/A for Bintang Rock Buffet.
  • It was a monstrosity for the Rock Platter, 2 persons would have some difficulty to finish the whole platter set.
Value
  • 3.5/5 (Averagely Good)
  • There were more variety of choices, more mixture of local cuisines and showcase of traditional dishes.
  • The qualities of ingredients were improved, e.g. the Blue Crab was fresh and still had their distinctive sweetness.
  • There was also quantity in the condiments and raw material utilised for preparing their dishes, e.g. their Spicy Prawn noodles had also used crab for the making of their soup base.
Consistency
  • 4.5/5 (Very Good)
  • After having been hosted for their buka puasa buffet and rock platter for 3 consecutive years, we could see their changes and improvements.

For enquiry, call 04-886 8057 or email to fb.penang@hardrockhotels.net.

Many  thanks to Hard Rock Hotel Penang for extending the invitation and hosting our visit.

 

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On that fateful day (3rd of Feb 2014) we planned to go to Bali Hai in Gurney Drive for a seafood dinner, but there were 2 staggered dinner time, one at 6pm and the other at 8pm. Who wants to dine at that kind of conditions, pay a not so inexpensive price and not be able to enjoy the dishes that await us?!  So, we decided to try out Angus House at Gurney Paragon, where we could take our time to savour the juicy Japanese styled charcoal flame grilled steaks with constant sea breezes blowing on our face. ‘ANGUS House Japanese Charcoal Steak’ is claimed to be an expert in serving premium beef steak that ranges from your common Australian beef to Wagyu to Black Angus to chilled Master Kobe, which are all grilled over a charcoal fuelled open flame grill. Apart from the extensive selection of steak cuts and beef grades, Angus House also mixes up a unique signature steak sauce filled with miso flavours to give their steaks the Japanese twist; it was savoury, sweet, earthy and creamy with a dash of twang. We have actually walked by this restaurant on a few occasions, but the prices seem to be not so attractive at a glance at this economic condition. Not until this time when we set down and slowly scrutinize the items and their prices. The prices are steep, but the Dinner sets were quite worth the while as it comes with appetisers, soup, salad and dessert apart from the main course. The order of the night was 4 tenderloins, 1 sirloin and 1 salmon steak, the meal came up to well over RM1,000.00 with government tax and service charge and 2 glasses of beer and some juices. The steaks were cut and trimmed a-la-minute to the desired weight, there is a choice of 150gm, 200gm, 250gm and 300gm for the steaks. The steaks were very minimally seasoned with something flaky that look like salt prior going to the grill designed to sear and seal in the juices of our choice cuts and infuse a light but distinctive smoky flavour within the meat. Every accompaniment that came with Dinner sets are similar, except that we got to change our soup from the day’s pumpkin soup to minestrone, which they took a longer time to serve up cause it was supposed to be on the a la carte list. The bread, appetizer and dessert stood out apart from the juicy, tender mains. I liked the home-made bread roll because it was thoroughly warmed through and was crisp on the surface and fluffy soft inside. It was good by itself, but a touch of chilled butter gave it an extra savoury flavour with a hint of rich dairy taste. Soup was not much of an excitement, it was average on taste but my siblings liked the pumpkin soup for its smooth texture and sweet taste. The minestrone soup I had was light with lots of fresh and neatly diced garden vegetables that gave it some bite or otherwise it would have been too mediocre.

The appetizer served the night was grilled chicken cutlet on potato mash and sliced Japanese cucumbers dressed in thick sweet sauce and mayo. It was appetizing and well paired; the flavours were earthy, sweet, rich, and smoky with some freshness set in the cucumber slices.

For me, I had the tenderloin which was quite satisfying though not the best; not only did the chef prepared the steak according to my order preference of medium cooked, even the side vegetables were tender and naturally sweet.  The steak was well charred, grilled to the preferred tenderness and properly rested to lock in the meat juices. The fresh arugula, blenched potato, carrots and green beans made good as side vegetables, they lend some extra sweetness and moisture plus texture to each slice of meat. The Japanese influence steak sauce was unique with savoury, nutty, earthy and tangy flavours which did not outshine the meaty tastes, in fact it brought out another dimension of experience beef steak dining.  Even the knob of butter and slice of lime is not to be looked at lightly, as they smoothen and combines the existing flavours found on the dish.  

The sirloin steak on the other hand that Gill had was not as satisfying as it should have been, reason being that it was ordered medium-welled. The common experience faced by us usually is that the steaks we have ordered usually turn up bloodied when we ask for medium cooked, and Gill does not like the unsightly red and distasteful irony taste juices that ooze out. The experience at ANGUS House Japanese Charcoal Steak is that we can just stick to medium. The sirloin steak that she had was coarse in texture and lacking in flavours.

The dessert served was small piece chilled cake which was well received by all; they were not too sweet nor too rich; just nice to close the curtain for a hearty dinner meal with a sweet note.

On average, our overall experience:

Taste
  • 3.5/5 (Averagely Good)
Texture
  • 3.5/5 (Averagely Good)
Service
  • 4.0/5 (Good)
Cleanliness
  • 4.0/5 (Good)
Atmosphere
  • 3.5/5 (Averagely Good)
Price
  • $$$ to $$$$ per person.
Portion
  • 3.5/5 (Averagely Good)
Value
  • 3.0/5 (Average)
Consistency
  • N/A
 
Gurney Paragon (Penang) Outlet
Address: 163D-2-01, Level 2, Gurney Paragon Mall, Persiaran Gurney, 10250 Pulau Penang.
Tel: 042292780/1 Fax 042292786
 
Publika Shopping Gallery (Kuala Lumpur) Outlet
Address: Lot 4 & 5, Level G2, Publika Shopping Gallery, No. 1, Jalan Dutamas 1, Solaris Dutamas,50480 Kuala Lumpur.
Tel: 03-6205 3915/6 Fax: 03-6206 1913
 
Starhill Gallery (Kuala Lumpur) Outlet
Address: F8-11, Explore (Orange) Floor,181, Jalan Bukit Bintang,55100 Kuala Lumpur
Tel: 03-2145 6015/6
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7 Wonders of Pizza Promotion By Italiannies

Posted by Jason Wong On October - 16 - 2013ADD COMMENTS

It was in June 2013 that we first cross path with Italiannies in Gurney Paragon when we were invited to sample their “Festa della Pasta Promotion“, this time round our paths meet again for their “7 Wonder of Pizza Promotion”.  Available for a limited time, until 31st October 2013 the end of the year (2013),  the pizza promotion aims at introducing 7 new varieties of unique pizzas that is said to give foodies, especially pizza fans, an opportunity to try  and taste some interesting and uncommon pizza topping combinations and flavours.

The 7 Wonders of Pizza promotion hopes to excite pizza lovers nationwide by introducing the new and exciting Specialty pizzas, variety is the spice of life. The new pizza dishes feature rich toppings harmoniously prepared together with other fresh ingredients on Italiannies’ traditional artisan thin pizza crust. “It is with effort and strive, Italianies hopes to be food lovers’ choice place for the best pizza in town,” said Andrea Rossi, Regional Manager for Italiannies.

Throughout the promotion period, Italiannies will also be offering one of a classic Italian dessert, Panna Cotta, and Mountain Dew Pitch Black with citrus grape flavour, to complement this pizza extravaganza. Customers will receive a complimentary glass of Mountain Dew Pitch Black with any order of the 7 Wonder pizzas, after which you could purchase a second glass bottomless at RM5++.

Seafood Pesto Pizza (RM39.90), Cajun spiced prawns with a pesto base topped with tomatoes, chopped yellow and red capsicum, mozzarella cheese and arugula. It’s crust had a nice fluffy yet crisp texture and the topping had a hint of tingling spiciness, but the prawns were slightly over salty for our liking.
Sicilian Pizza (RM24.90), Romaine lettuce with Sicilian dressing topped with grilled chicken, anchovies and Parmesan cheese. The crust was fragrant and crisp. The saltiness of the anchovies and creaminess from the alfredo sauce were well balanced with the juicy, light and refreshing Romaine lettuce. And ending with an inkling of spiciness from the garlic. It was one of our two favourites.Spicy Smoked Duck Pizza with Buffalo Mozzarella (RM39.90), sliced smoked duck breast, Buffalo Mozzarella cheese, fresh red chillies/chilli padi, arugula and Pomodoro sauce. The second out of our two favourites, the chilli padi (birds eye chilli) though delivers a punch but is not too hot, with the nutty (pine nut like) and bittersweet taste of arugula compliments well with the tangy Pomodoro or tomato sauce.Barbeque Smoked Duck Pizza (RM35.90), smoked duck breast with a barbeque base topped with peaches, onions, chilli flakes, mozzarella cheese and arugula. It had very Asian flavours, heat and mustard taste, but the sweetness of the peaches cuts through the smokiness of the smoked duck.Roasted Chicken with Hot Sauce Pizza (RM39.90), shredded roasted chicken with hot sauce, marinated black beans, tomatoes, arugula and topped with Buffalo Mozzarella cheese. It has Mediterranean influences flavours; earthy creamy beans, smoky chicken and spicy hot sauce to combine the flavours with arugula for the hint of bittersweetness and Mozzarella for a lighter touch of taste.Baby Shrimps Pizza (RM34.90), sauteed baby shrimps, arugula and lemon wedges. With only salt and pepper, the baby shrimps were sautéed to al-dente texture. The arugula and lemon wedges add additional flavour to the otherwise light tasting pizza, the lemony tartness penetrates through the hints of fishiness and bittersweet and nutty arugula adds a layer of flavour.Roman Vegetarian Pizza (RM31.90), fresh spinach, tomatoes, Kalamata olives, artichoke hearts, fresh garlic topped with Mozzarella cheese with Alfredo sauce base. Though light in taste, it was not a boring piece. It had unique layers of texture with earthy, salty, tangy and sweet flavours held up with the creamy Alfredo base.

 
Participating outlets:
• The Curve, Mutiara Damansara
• The Gardens Mall, Mid Valley City
• Empire Shopping Gallery, Subang Jaya
• Paradigm Mall, Petaling Jaya
• Gurney Paragon, Penang

For more information, please visit www.italiannies.com.my.

Our overall experience:
Taste
  • 3.5/5 (Good)
  • We especially like the Sicilian  Pizza and Spicy Smoked Duck Pizza.
  • The pizza crust was fragrant and different, I guess it was the semolina.
  • Baby Shrimp Pizza was not as attractive as the other six were to us, two . 
Texture
  • 3.5/5 (Good)
  • The pizza crust had good texture, crisp and not hard nor dry.
Service
  • 3.5/5 (Good)
  • This time round their staff were basically more attentive.
Cleanliness
  • 4.0/5 (Good)
  • The dining area was neat and clean.
Atmosphere
  • 3.5/5 (Good)
  • Cosy and homely with alfresco seatings.
Price
  • 3.0/5 (Average)
  • The pasta prices are more or less on the average with other Italian or specialty pasta restaurants.
Portion
  • 3.5/5 (Good)
  • Portion wise is that the toppings were generous, and the pizza size is most suitable for 2 person sharing with some additional side orders to perk up the meal..
Value
  • 3.5/5 (Good)
  • Good quality toppings, we especially like the arugula on all the varieties, smoked duck breast and roasted chicken.
Consistency
  • N/A.
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Early September, we received a packaged sent through courier service from Guan Heong Biscuit, a biscuit shop in Ipoh Perak that was established in 1918 by the Mr. Sitt Kun Shan. After being first approached by their 4th generation proprietor in waiting in mid-August to sample and write about their traditional and hand-made signature biscuits and their Hokkien and Teochew mooncakes, we were eager to experience them especially after knowing that they are 5 years shy of being a century old and still being run by the descendants of Sitt Kun Shan. Part of our conservation work is to encourage the younger generations to inherit and carry on the various trades that made up the heritage and culture of what Malaysia was built on.

Mr. Sitt Kun Shan, who was born and brought up in a baker’s family from Zhen Jiang, China, came to Malaya during the third wave of mass human migration in the early 19th century from China, where there was turmoil and displacement. Leaving behind the land he once calls home, he made his way to Malaya (now Malaysia) during an era of economic boom due to tin mining. And in 1918, Sitt Kun Shan established Guan Heong, the first bakery shop in Ipoh New Town. The name Guan Heong roughly translates to “original flavours” from Hokkien, to serve original and high quality tasting pastry to customers. And it is this philosophy that guides this age old Chinese bakery business until the present day to continue present fresh pastry using high quality ingredients, no artificial flavouring and most importantly hand-made. Currently, Guan Heong is being manned by its third generation proprietor, Sitt Hock Lye who inherited it from Sitt You Zhu.

Guan Heong produces and sells Heong Pheah, Pong Pheah, Salted Tau Sar Pheah, peanut candy, sweet sesame crispies, sweet rice crispies, Lo Poh Peang (wedding biscuits) and mooncakes amongst many. Their traditional Hokkien and Teochew mooncakes were once featured by the The Star newspaper back in the year 2007. But through the efforts of its current third generation proprietor, Sitt Hock Lye with his better half further diversify their product range by including Meat Floss Biscuit, Dried Meat Biscuit, pineapple rolls and nutty cookies some 10 year ago (2003), which have further further carved out a name for Guan Heong in and around Ipoh.

Their signature biscuit series include  the Floss with Lotus Paste, Floss with Lotus Pastes and Salted Egg and Dried Pork a.k.a Bakkwa, which shares a similar pastry base that is layered, puffed and flaky. If the biscuits were to be warmed up in a preheated oven for at least 7.5 minutes it would have crisp texture. The oven should be fired up to 170 degrees C for 5 minutes, before loading the biscuits in it with the power (heater) off for 7.5 to 10 minutes. As for the fillings, each individual variation has their own distinctive flavour profile on top of the sweet and savoury taste combination, and Guan Heong are not stingy on the generosity of the fillings. They run out of stock easily, so to avoid disappointment call to book them for pick-up or have them delivered to your doorstep, minimum order 6 boxes with a postal charge of RM 12.60 (depending on prevailing rates).

Floss with Lotus Paste biscuit, filled to brim with savoury sweet meat floss and fragrant lotus paste that balances in terms of sweetness and savouriness. 

Floss with Lotus Pastes and Salted Egg biscuit, filled with “pandan” scented earthy lotus paste, meaty sweet floss and rich and creamy sandy salted duck egg yolk. The egg yolk delivers a rich and exotic taste into the biscuit.

Bak Kua (Chinese pork jerky slices) biscuit, sweet and smoky slices of pork jerky with a hint of meatiness plastered with conventional lotus paste and encased in a crisp and earthy pastry.

Apart from their signature biscuits, we were also introduced to their traditional Hokkien and Teochew mooncakes which are available not only during the mid-autumn festivities but all year round, however pre-ordering is required. Their Hokkien Mooncake has a crusty pastry topped with sesame seeds and filled with winter melon, melon seeds, nuts, dried orange peel, fried shallots and flavoured with Chinese five spice. It was sweet and tangy with a hint of nuttiness, but at the same time with a bit savouriness from the five spice.

Teochew Mooncake on the other hand has a puffy and layered pastry filled with the similar ingredients as of the Hokkien mooncake except there is no Chinese Five Spice. Contributing the savouriness into the Teochew mooncake is the ‘Mui Choy’ (Chinese preserved salted vegetable). It is sweet and savoury with a sticky filling inside, and fragrant and flaky outside.

Both the Hokkien and Teochew mooncakes require an acquired taste by some extend to really enjoy the flavours and texture of the two, but the flavours grow with every bite. For those who are less adventurous, you could try their more common mooncakes which are available for mid-autumn festival. One of these mooncakes is the Shanghainese Mooncake with a reduced sweetness to meet the health-conscious trend, the mooncakes stands out because the pastry case is crumbly like that of a soft crust pineapple tart, and less greasy as compared to the usual mooncake pastry. The fillings inside include sweet earthy lotus paste, nutty melon seeds and rich and salty fragrant salted duck egg yolk.

Other than these exotic mooncakes, Guan Heong also makes and bakes classic flavoured mooncakes like lotus paste, mixed nuts, red bean, etc.  This year, they have developed some new varieties for this year’s mid-autumn (Mooncake) festival, which includes Bak Kua with lotus, red dates, etc.

To avoid disappointment, visit them early or call them to book your favourite mooncakes before they run out of stock for this season as they are all manually hand-made to preserve their pastry making traditions. Guan Heong caters to postal deliveries to place all over Peninsular Malaysia, we had ours delivered to our doorstep well packaged to ensure no contamination of sorts.

 

Guan Heong Biscuit Shop
No.160, Jalan Sultan Iskandar (Hugh Low Street)
30000 Ipoh, Perak
Tel: 05-241 2399 / 016-535 6990 / 017-573 6277
GPS: N4 35.601 E101 05.026
Business hours: Mondays to Saturdays 9am to 7pm & Sundays 9.30am to 3pm
 
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“A’more di merrier” is Italiannies’ shared presentation menu concept, great food and good times are meant to be shared amongst the company of family and friends. Their dishes are designed for sharing, and their large portions allows you to sample many different tastes while enjoying the family style dining of Italy.

Boast for serving authentic Italian dishes with great complementing wines, Italiannies is at this moment introducing eight new pasta dishes in its ‘Festa della Pasta’ promotion. The new pasta dishes provide local pasta lovers the chance to savour a selection of authentic pasta recipes originating from the various regions of Italy. The promotion runs from now until the end of June 2013, but if the demand is overwhelming it might be extended.

A recent media launch held at Italiannies in Gurney Paragon Mall, Penang gave us an opportunity to understand the flavours and textures behind the selection of pasta for the promotion, and a first hand look at handmade pastas that are used for their dishes.

The ‘abbondanza’ or sharing portion and free flow of specially paired wines gave us the chance to try 5 out of the 8 pastas offered for this month long pasta promotion.

Starting the food tasting in motion was their ‘Mediterranean Salad’, moist and tender grilled chicken breast, black olives, tomatoes, onions, rocket leaves and romaine lettuce served with a generous amount of their Italian dressing. The salad was refreshing, sweet with hint tanginess and richness.

Another appetiser was their ‘Gamberi Con Aglio’, firm and tender shrimps cooked with dried red chillies, black olives and tomatoes served with garlic bread on the side to mop up the spicy and lemony sauce.

The pasta tasting kicked off with their Cannelloni, tubular pastas stuffed with spinach and artichoke filling and served with homemade marinara sauce topped with melted Mozzarella cheese and béchamel sauce. The pasta is to be paired with Alois Lageder Riff Rosso Vigneti Dolomiti, a red wine with intense fruity flavours with mild acidity. The Cannelloni was created by Chef Nicola Federico in Sorrento Italy in 1907, and was originally called ‘strascinati’ and only gained popularity during World War II, when residents of Naples fled to Sorrento.

Paccheri con Ragú, large, hollow, tube-shaped pasta served with a traditional meat based sauce and Parmesan cheese. It is to be paired with, again,  Alois Lageder Riff Rosso Vigneti Dolomiti to compliment the ragú’s rich beefy taste and the sweetness of the tomato sauce. The shape of paccheri pasta is from Campania Italy and is similar in shape to the rigatoni, but paccheri are shorter and have a larger diameter. A Ragú is an Italian word for any meat-based sauce, derived from the French word ‘ragouter’,  which means to revive the taste.

Tagliatelle con Salvia, Funghi e Popettine, handmade tagliatelle pasta sauteed with lemon, shiitake mushrooms and homemade beef meatballs. The savoury and lemony with a hint spice is to be paired with Alois Lageder Riff Rosso Vigneti Dolomiti. Tagliatelle (from the Italian tagliare which means “to cut”) is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle should be long, flat ribbons that looks similar in shape to fettuccine and are typically about 6.5 mm to 10 mm in width.

Tagliatelle con Pesto al Pomodoro, handmade plain and spinach (straw & hay) tagliatelle pasta cooked with green pesto and served with sweet, firm choped tomatoes, grated Parmesan cheese and toasted pine nuts. The fresh, herby and nutty pasta is to be paired with Adesso Nero D’Avola IGT Sicilia, a red wine with pleasant notes of mulberry and plum.

Mussels & Clams Lombardi con Pappardelle, pappardelle pasta cooked with clams and mussels in a white wine sauce. The light tasting pasta was paired with Alois Lageder Riff Pinot Grigio Venezie, a white wine with fresh apple aromas and a delicate spiciness; fresh, flavorful and focused. Pappardelle are large and broad flat pasta noodles that looks like the the wide fettuccine. The fresh types are two to three centimetres wide and may have fluted edges and dried ones have straight sides, it is traditionally served with very rich, heavy sauces, especially sauces which include game such as wild boar.

At the end of the sampling, we were served with their “Italian Trifle”, made with layers of Mascarpone, Ladyfinger biscuits and topped with dark chocolate powder and chocolate chips. It was a light and easy dessert but my favourite of that particular night was their signature Tiramisu, an Italian pick-me-up, which was not in the list.

Italiannies’ Tiramisu was light, fluffy, well chilled and most importantly utilises Espresso instead of normal brewed coffee.

*We have yet to sample the remaining 3 pastas, Fileja con Pomodoro e Basilico, Tortellini con Salmone ed Aneto and Fusilli con Spinaci ed Alfredo sauce.

Our overall experience:
Taste
  • 3.5/5 (Good)
  • The dishes were mostly well prepared and well paired with wines that complement the flavour notes.
  • The Mediterranean Salad dressing was pleasant and flavourful, it brought out the sweetness of the greens and balanced the richness and saltiness of the goats cheese.
  • The only dish that we did not really appreciate was their Mussels & Clams Lombardi con Pappardelle, it lacked that seafood sweetness and flavour.
  • The pasta we most enjoyed would be the Paccheri con Ragú, Cannelloni and Tagliatelle con Salvia, Funghi e Popettine.
Texture
  • 3.5/5 (Good)
  • The pastas were al-dente, with good texture.
  • Mediterranean Salad’s greens were crisp and chicken cutlets tender, but one of the pieces were slightly too pinkish for my liking.
Service
  • N/A as it is an invited review event, but the staffs at hand were quite helpful.
Cleanliness
  • 4.0/5 (Good)
  • The dining area was neat and clean.
Atmosphere
  • 3.5/5 (Good)
  • Cosy and homely with alfresco seatings.
Price
  • N/A as the portions were sharing portion, thus it does not represent the actual serving.
Portion
  • N/A as the portions were sharing portion, thus it does not represent the actual serving.
Value
  • N/A as the portions were sharing portion, thus it does not represent the actual serving.
Consistency
  • N/A.

Add: Lot 1-31, Ground Floor, Gurney Paragon Mall, Penang
Tel : +604 228 9761

There is stiil time to check out their Festa Della Pasta promotion for lunch and dinner:
Lunch promotion
A lunch promotion from the Festa Della Pasta menu includes a top of up RM6 for a choice of pasta and a choice of either a salad (Insalata Verde), a dessert (chocolate brownie) or a glass of Pepsi that will be served from 11am till 3pm.

Dinner promotion
The dinner promotion from the same Festa Della Pasta menu includes a top up of RM16, for a choice of pasta, and a choice of an entrée (Gamberi con Aglio), a salad (Insalata Mediterranea) or a dessert (Italian Trifle), which is applicable for dinner service that commences 6pm onwards.

–Updates on 25th June 2013–

Just last week (Thursday the 20th of June) we were back at Italiannies Gurney Paragon Mall Penang to sample the last 3 pastas that we haven’t tried and to re-sample their Mussels & Clams Lombardi con Pappardelle, which we did not really feel justice was given to the dish during the previous visit. For this try, the Mussels & Clams Lombardi con Pappardelle were well executed, with sufficient sweetness and a savouriness to taste,  and the seafood was firm and tender to feel.

Fusilli con Spinaci ed Alfredo sauce (RM22.90), fusilli pasta sauteed with chicken breast in a light alfredo sauce and served with fried crisp spinach and chopped walnuts on top. The savoury pasta with hints of spice and nutty flavours are to be paired with Adesso Inzolia IGT Sicilia. Fusilli is a diminutive of fuso, the Italian word for “spindle”. It is traditionally the pasta is “spun” by pressing and rolling a small rod over each thin strip of pasta to wind them around it in a corkscrew shape.

Fileja con Pomodoro e Basilico (RM18.90), fileja pasta sauteed with fresh tomato puree and cherry tomato and served with Parmesan cheese and fresh basil. The pasta dish was tart but at the same time sweet and fresh, accentuating from the basil and tomato combination. Remember to let the residual heat of the pasta to warm and wilt the basil leaves to release the aroma and taste. The dish is to be paired with Adesso Inzolia IGT Sicilia or Adesso Nero D’Avola IGT Sicilia. Fileja is traditionally from  Calabria in southern Italy, they are eggless pasta rolled by hand using a thin metal rod or skewer.

Tortellini con Salmone ed Aneto (RM26.90), spinach and ricotta filled tortellini pasta sauteed with smoked salmon, fresh dill and capers in an alfredo sauce served with with smoked salmon rosettes. The pasta was rich, creamy, smoky with hint of tartness from the capers, it is to be paired with Alois Lageder Riff Pinot Grigio Venezie. The “belly button” like Tortellini is originally from the Italian region of Emilia, in particular Bologna and Modena.

Our overall experience:
Taste
  • 4.0/5 (Good)
  • Their Mussels & Clams Lombardi con Pappardelle, was savoury sweet and the mussels were firm and tender.
  • The taste and ingredient were well complimented with the type of pasta to carry the flavours.
Texture
  • 3.5/5 (Good)
  • The pastas were al-dente, with good texture.
  • The Tortellini con Salmone ed Aneto filling may be slight sandy/powdery due to the cheese’s texture, but was considered normal.
  • The smoke salmon were fine and mussel were firm and tender.
Service
  • Not as attentive as it should be apart from the attention to detail by their manager, Jerry.
Cleanliness
  • 4.0/5 (Good)
  • The dining area was neat and clean.
Atmosphere
  • 3.5/5 (Good)
  • Cosy and homely with alfresco seatings.
Price
  • 3.0/5 (Average)
  • The pasta prices are more or less on the average with other Italian or specialty pasta restaurants.
Portion
  • 3.5/5 (Good)
  • The single serving portion will be filling depending on the type of pasta you order.
  • It would be good to increase the pasta portion for a more hearty meal.
Value
  • 3.5/5 (Good)
  • With a better pasta texture and flavours and accompanying ingredient quality, it should be considered value for the price.
Consistency
  • N/A.
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Hui Lau Shan (許留山) may be foreign to many here in Penang but it is not the case in Hong Kong. Hui Lau Shan was established in the early 1960’s as an herbal tea specialty shop that emphasizes on the originality and healthiness of their products. Armed with a continuous R&D initiative, they managed to reinvent Hui Lau Shan and assert its legacy and status as Hong Kong’s Fresh Fruit Dessert Pioneer in 1992 with its rolling out of its mango sago dessert without leaving their heritage behind.

We were recently asked to attend a media event at Hui Lau Shan’s fifth outlet in Malaysia since May 2012. As we were going in blind not knowing what to expect in their Gurney Plaza outlet, we had checked around for comments of the concept, product and quality to at least we know what we were getting into.

Hui Lau Shan’s specialty is in mango base and fruit desserts, but they are also well established for their Supreme Coconut Stewed Bird’s Nest with Harsmar, Ganoderma Herbal Jelly and savoury snacks that they have also brought in from Hong Kong with a bit tweaking to compliment Malaysian taste preference.

As mango is the key ingredient for a majority of their desserts, thus the quality of the mangoes will ultimately determine the taste and texture of the final products that they sell or present at their outlets. Therefore, in order ensure quality they have made it a point to import the Philippine mangoes and Thai mangoes, which is an uphill task as Malaysia is also a Mango producing country, by air freight on a regular basis to ensure that the mangoes are always fresh and ripe.

The Philippine mangoes have a strong fragrance, minor sweetness and medium tanginess with a fresher orangey appearance, Thai mangoes on the other hand is used for its predominantly sweet properties that have a mallow orange appearance and also as a contingency ingredient if there is any shortage of Philippine mangoes. The usual chemistry of Philippine and Thai mangoes are 80:20 for the optimum appearance, aromatic and sweetness. With that said, the colour and taste of their mango purée and juices are naturally formed without the use of additional artificial colourings and sugar. Mango toppings are usually from freshly cut Philippine mangoes due to its aromatic and appearance characteristics.

Super Signature Items (四大镇店之宝)

Mango Icy Sweetie Ball (多芒小丸子) @ RM11.90, silky smooth mango purée, firm tender mango cubes, and in-house made textured mango ice-cream served with firm glutinous rice balls. The mango ice cream has a texture of between a sorbet and a normal ice-cream when served with the purée delivers a contrast in mouth feel.

Fresh Mango Mochi (芒果糯米糍) @ RM4.90 for 3 pieces, soft springy mango flavoured mochi dough wrapped within a fresh firm whole Philippine mango cube. Each mochi is covered with crisp and moist desiccated coconut. The mochi is said to be made by hand which the reason for its soft, springy and chewy texture.

Supreme Coconut Stewed Bird’s Nest with Harsmar (燕窝椰皇炖雪蛤) hot / cold @ RM22.90, firm translucent strands of “nutritious” birds nest and harsmar stewed/boiled in savoury, creamy, rich coconut milk. Depending on the temperature it is served, hot or cold, both also have their individual uniqueness. When served hot the coconut milk aroma and sweetness is much more distinctive as compared to the cold version.

Ganoderma Herbal Jelly (灵芝龟苓膏) (hot/cold) @ RM7.90, tender and wobbly textured herbal jelly with a bitter sweet taste. This is one of their pioneering products that have been with Hui Lau Shan since the 1960s. The herbal jelly is recommended to be either taken straight for its unique bitter sweet taste or with sugar syrup to mask the bitter taste but the unique flavour of the jelly itself. Honey would be too strong, and thus masking its true flavours.

Double Delight Sweetie Ball (糖不甩) @ RM4.90 for five (5) pieces, firm and tender glutinous rice balls served with ground fragrant peanuts and sesame seeds sprinkled on top. Again there is a contrast in texture. It is similar to our “Mua Chea” minus the sugar.

Delicacy Snack Series (精选小食系列)

Signature Curry Combo (咖哩什锦) @ RM7.90, sweet juicy radish, fragrant dried bean curds, springy fishballs and tender cuttlefish served with a spiced and mildly hot curry gravy a-la Hong Kong style. The recipe is said to be similar with the one used in Hong Kong except that it is hotter with added chilli to suit the Malaysian “standard” for curries. Using radish instead of potatoes in the curry makes it juicier and naturally sweeter.
Spicy Swiss Sauce Chicken Wings (香辣瑞士鸡翼) @ RM4.90 for 4 pieces, Swiss herbs and spices marinated chicken wings (wing and drummet) braised until tender and filled with flavour. The moist and juicy chicken meat absorbs the spectrum of flavours from its braising fluids and marinates, thus making it savoury, sweet, and slightly spicy with a touch of sweet earthy taste. It would have gone very well with a bowl of steamy white rice!

Rejuvenation Dessert Series (滋润炖品系列)

Fresh Papaya with Harsmar and Coconut Milk (原只木瓜雪蛤膏) @ RM11.90, tender Harsmar in rich and creamy coconut milk served in a halved papaya. A unique combination that works; the savoury taste of the coconut milk balances the sweet taste of the ripen papaya flesh.

Mango Mania Series (招牌多芒系列)

Mango Romance (芒之恋) @ RM12.90 is actually a sampler or beginner’s platter that offers the same taste and experience although in a smaller portions of their  Mango Icy Sweetie Ball (多芒小丸子), Fresh Mango Mochi (芒果糯米糍) and Mango Icy Crystal Jeli (多芒亮晶晶).

Mango Feast (芒果小盛宴) @ RM12.90 is another sampler platter with a different combination of their specialty items. It has Mango Icy Coconut Noodle (多芒捞河), Mango Sweetie Ball (多芒小丸子) and Mango Cream “Cheese” Cake (冻饼). Coconut noodles are generally thin slices of firm, savoury coconut flesh cut to resemble Chinese flat rice noodles.

鲜果拼盘系列 Fruitties Combo Series

Fresh Fruitties Sweetie Ball with Double Juices (鲜果鸳鸯捞丸子) @ RM14.90, freshly extracted juices are ice-blended into a thick smooth icy “soup”  and served with a bowl of fresh fruits. We had the Mango and Water Melon combi which turn out surprisingly quite refreshing. You can choose two juices any of the following to concoct your favourite taste Mango, Coconut, Watermelon, Honeydew Melon, Cantaloupe and Papaya.

Fruitties Jeli Series (鲜果爽饮系列)

This Fruitties Jeli series is the best substitute to the current fad of artificially flavoured and sweeten bubble teas that are filled with black crystal balls. Within this range customers have the choice to mix and match the juices and the available selection of Jeli flavours,Honey, Mango, Pandan or Crystal, according to their preferences. With freshly extracted fruit juice and chewy Jeli, the price ranges from as low as RM6.90 for a regular order to RM8.90 for large ones.

Choice of Double Series (双层滋选系列) 

Last we had a try at their Choice of Double Series @ RM4.90 per set with a choice of one(1) of their famous puddings and a choice of one(1) of the either their signature Mango purée, purple glutinous rice pudding or just plain old fruit cubes. The packaging was sturdy and functional, thus it would be a great idea for takeaway, parties, or even as gifts.

Our overall experience:

Taste
  • 4.0/5 (Good)
  • Overall the products that we have tested had natural taste and flavours that are consistent with its concept and selling point.
  • Mangoes were fragrant, tangy and sweet.
  • Spicy Swiss Sauce Chicken Wings were succulent and had layers of taste is quite addictive.
  • Signature Curry Combo had a unique flavour especially the radish and curry combination which offered a refreshing experience.
Texture
  • 4.0/5 (Good)
  • Fruit purée and ice-blends were sufficiently smooth and with adequate texture.
  • Fresh Mango Mochi was soft yet firm with a springy texture.
  • Chicken wings were tender and almost off the bone.
  • Fishballs and cuttlefish were firm and tender with a bit bite.
  • We were not used to its pudding texture although it is quite soft yet sufficiently firm.
  • The glutinous balls (小丸子) were a bit too firm to our personal liking.
Service
  • It was an invited event, thus not rated for fairness.
Cleanliness
  • 3.5/5 (Good)
  • The dining area was neat and clean.
Atmosphere
  • 3.0/5 (Average)
  • Good place to chit chat but would not be nice to hog the table during peak hours.
Price
  • 3.5/5 (Good)
  • By looking at the freshness of ingredients, effort placed and health issue, it would be a great substitute for some current not so healthy food fads.
  • Certain items are considered not expensive.
Portion
  • 3.0/5 (Average)
  • Their portions are acceptable and quite satisfying, but we would not mind more.
Value
  • 3.5/5 (Good)
  • By comparing ingredient freshness, price, portion and personal satisfaction, then it is quite value for money.
  • Certain items are quite a deal.
  • Would like to see more items on the menu, especially in areas of savoury snacks.
Consistency
  •  N/A
 
许留山 Hui Lau Shan Address: Lot 03-68, 170-06-01, Plaza Gurney, Persiaran Gurney, 10250, Penang.
Tel: +604-227 8745. 
Facebook: https://www.facebook.com/huilaushanmalaysia
Business hours: 10:00am – 10:00pm (Daily)

Outlets in Malaysia:

  • Penang
  1. Gurney Plaza, Penang
  2. Sunway Carnival Mall (Coming soon in October)
  • Selangor & Kuala Lumpur
  1. One Utama
  2. Berjaya Times Square
  3. The Mines Shopping Mall
  4. Pavilion Kuala Lumpur
  5. Cheras Leisure Mall
  • Johor
  1. City Square, Johor (Coming soon in October)
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It has been weeks since our last publishing, reason being that we are currently preoccupied with a food research project. Therefore, in the recent months we have had to do without with most of the usual invited reviews to give way to our aspiration and passion of “real” food. With the limited time that we have in between appointments, interviews and reports, we try put them into good use like sampling new ideas, tantalizing our senses with new flavours and unwinding to release some stress. One of such occasions was the sampling of the newly introduced Pinang Thaipas at Shangri-La’s Rasa Sayang Resort and Spa.

The “Pinang Thaipas” is their innovative version of the world famous Spanish Tapas and Chinese Dim Sum.  Served at their pool-side Pinang Restaurant and Bar, it provides a form of indulgence for light eaters to sample the variety of flavours and textures that Asian (Thai & Malaysian) dishes can produce, and also convenience for social events or gatherings.
The Thaipas menu offers a little bit of sweetness, sourness, bitterness and spice that comes in sets of four(4) individual servings per order. The range of dishes begins from soups to desserts, from Malaysian to Thai influenced flavours which are not too far apart in terms characteristics and tastes.

Pinang Laksa (RM16), Pinang Laksa is Penang’s version of noodles and soup. The smooth firm rice noodles and coarsely julienne vegetables served in a tart, spicy and sweet fish and tamarind base broth tends to stimulate the appetite with its hot and spicy yet richly sweet tastes. Tom Yam Goong (RM22), a mildly acidic hot and spicy Thai influenced soup served with a generously-sized king prawn and laced with few drops of the earthy truffle oil.Miang Kham (14), roasted rich desiccated coconut, savoury dried shrimp, sweet nutty cashew nuts, pungent chopped shallots and ginger and hot chilli dressed in a home-made sweet honey sauce parcelled in a musky wild pepper leaf (wild betel leaf). The bite size “food wrapped in a leaf” produces a bouquet of taste and texture with an aromatic smell when chewed.SOM TAM (RM14), julienne of firm crisp savoury green papaya, chunks of crunchy long beans, fragrant tart lime juice, chopped spicy chilli, salty fish sauce and sweet palm sugar make up this dish that was anointed one of top 50 must try food complied by CNNGo in year 2011. The ingredients are combined and pounded in a mortar then served with generous sprinkles of toasted cashew nut, thus Som Tam literally mean “sour pounded”.Tod Man Pla (RM18), mildly spiced Thai red curry marinated fish cakes deep fried till golden brown and served with a sweet cucumber relish. The dish played with our sweet,savory and spicy sense of taste, which was quite well balanced. From Thai, we moved on to some local dishes that we are much acquainted with. Chicken Pie Tee (RM14), crisp thin golden brown cups filled with braised julienned sweet juicy yam bean (jicama), salty cuttlefish strips and meaty minced chicken topped with sprinkles of chopped spring onions, fried shallots and a sweet chilli sauce.Deep Fried Spring Rolls (RM14), strips of tender moist mushrooms, yam bean, vegetable and sweet prawns seasoned with five spice parcelled in soft popiah skin (spring roll) and deep fried until crisp and crackling.Giving presence to our local deserts is their Sago Gula Melaka (RM16). Shooter glasses filled with sweet creamy rich palm sugar syrup, dainty pearls of sago pudding, herb jelly and topped of with a layer of savoury coconut cream and a mint leaf. Mango Rock & Roll (RM16), finely fried crisp spring rolls filled with tender sticky glutinous rice served in a glass of smooth sweet tangy mango coulis.Mainly playing with Thai and Malaysian favourite dishes and flavours, the Thaipas menu which was recently introduced to Pinang Bar provides a small sampling of what our local and Asian can achieve when some ingenuity and passion is put into old food items and transformed into something new that can be enjoyed anytime and anywhere.

The Pinang Bar is situated at Rasa Sayang Resort & Spa’s Garden Wing poolside, just a few steps away from Batu Feringgi’s beach front. Their opening hours are from 10:00am to 10:00pm daily. For more details you may contact 04-888 8788.

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