FoodCrazEE Makan in Tg Sepat

Went on a marketing trip ( my new job) and was introduced to this restaurant by my agent. Right on the LOVER's JETTY - OCEN RESTAURANT owned by a guy called AH PUI <---- fatty in Hokkien. Its just his local nick and no offence taken if you called him that. Actually went there for 2 trips and now that he knows us . . . .the food is absolutely DELISH and FRESH. What we had was :- all recommended by the owner cum chef - Ah Pui.














Oyster Omelette - Tummythoz had this too and the gang didnt finish the dish. . . .sorry but we did. . . .it was nice but not really delish. . .what am i talking about. What I meant was the oysters is delish but the eggy base was average.






























This claypot thingy is the specialty of the region - Braised Pork Ribs with Yam. The hours they put into cooking this dish rendered the meat falling off the ribs and the whole thing is so flavourful. . . . .the yam melts in your mouth . . . . . . . ho chiak! delish!

Fresh Clam -steamed with ginger, chilli padi and a dash of chinese rice wine. The clam is fresh, so it is good but unfortunately, a lil too much wine for my taste.

This fish - cant recall the name in English but remembers its a cousin of snapper. Again, fresh but over cook. What a pity. Cant blame him though, he gotta cook and take order at the same time. It was busy when I was there with 80% full.


Had asked him to reserve some Mantis Prawn for me. Hopefully, he will be able to get them. about 4 - 6 prawns per KG. That means the mantis prawn is extremely huge at about 200 - 250 gm per piece and LIVE. . . . . . . .salivating liao.

Till then

Cheers !

Macau Portuguese Food

In Macau, friends brought us to this restaurant, er..... i forgotten the name but its just oppostie MGM . Kewl place.


We had one dish each and shared everything. I ordered a BEEF TONGUE braised in Port Wine. Damn delish . . . . . . . .the aroma of port wine and the traditional way the braised it, simple with only carrot and potato. . . . .makes it an excellent dish.







The BEEF TONGUE braised in port wine with carrot,onion and potato.













PORK CHOP with chef's bbq sauce.









My friend's wife love this dish so much that she ordered them each visits. This is the 7th time she had this.







Seafood Baked Rice








This was recommended by the owner of the restaurant. The best dish we had there. Sumptous seafood cooked in seafood veloute, prawns, squids, crabmeat sticks and 3 huge fresh juicy scallop. On fried rice and topped with loads of cheese. All for MOP 68 = RM 30 or so. 3 of us cant finish them ( 1 already fill up to the brim )







Pork Chop Baked Rice









Another friend - Angel had this .. . . . . . .pork chop braised in red wine on fried rice, topped with cheese and baked. The sauce was superb . . . .but I personally think the veloute is much much better.

Anyway, makan here is cheaper than what I had for breakfast the 1st day. total bill was about MOP 200 wherelse the CHAR CHAN THENG breakfast cost us loads and crap food.

Cheers !

Macau Trip

Got back from my hols and been busy with work and kids. Time to update me blog . . . . . .hehehehehehe

Reached Macau on Sunday 13/4/08 at 1945 and took a short 7 minutes drive to me friends place. It cost us 60MOP = RM28 - 29. That was a very expensive cab fare.

Showered, changed and proceed to MGM for dinner at me friends expense. Sorry no pic there as I forgotten to snap the pic. The food at MGM was excellent and we ate at a place called err.......... I think it is called Red 8 . . . . nope, its SQUARE 8.

Anyway, sorry to the MUSLIM readers - the pork in Macau was excellento. So tender and succulent unlike ours.

Then went for a walk around the Wymm, MGM, Galaxy and Lisboa area.

Next morning, ate at a CHAR CHAN TENG and found the noodle and so called CHU PHAR PAO ( PORK RIB BUN ?? ) - YUCKY. I only managed to snap my own noodle and the POH LOR PAO ( Pineapple Bun ). 4 of us ate breakfast and it cost us 138 MOP = RM 66 - 68 ( about half ).















The noodle I had - beef brisket noodle - not as good as claimed by them. . .


















The famous PINEAPPLE BUN - another yucky . . . . . . . . thats the last I had ever . .




We left our friends as they need to work and we proceed to ZHU HAI via the shuttle from various hotels and casino.

In Zhu Hai, accompanied me wife for some shopping that lasted 3 hours plus include 2 makan time - lunch and tea.







First stop - a Chinese food court of sort and again ordered the Beef Brisket as me friend told nme it was good. The beef brisket is tough - managed only a few mouthful due to hunger and left the whole pile alone. The milk tea was good but still not up to expectation.








Spotted a local area selling all sorts of noodle and no one bothers to even approach us . A lady boss beckon us and we decided to try her stall as the stall was kinda full. It gotta be good I guess. Had this noodle that is weird in colour - greyish and she told me it was made from POTATO STARCH. . . .freshly made she claimed. I got no idea. The noodle was excellent - al dente but the soup is a lil too spicy for my liking. Had all sorts of side dish for us to try, plus a coke and a sprite the total bill came to about 60 odds RMB - costly but worth the experience. . . . .











































Jalan jalan here and there and bought some buns to snack upon. Interesting bun . . . . .made like Shanghai Mooncake Texture but with some kind of meat in it. Looks like Luncheon Meat but not the canned type. I really got no idea what was . . . . . . . . pork for sure but dont know how they do it. Its juicy and tasty. . . thats the most important part aint it.





















Then we ciao back to Macau lar. . . .till then



Cheers !

waroeng penyet @ The Curve

Read about this place form THE STAR and since I was around IKANO . . . . .decided to check it out.

Recommended by the waiter and this is what we have ordered.
















A lil worried about the sign as it indicated the spiciness of the sambal















Deep fried tofu with tempe . . . . . . . . i have never fancy this dish and after this, guess I will remain status quo on this dish















The ayam penyet - fried chicken with spice and then crushed in the mortar. . . sorry . . .nothing special there. Personal comment only

















This is to die for . . . .it is damn spicy . . . . but delish.



Till next time

Cheers !

Dragon I revisit

It had been a long time since we last went shopping in 1U. With the kiddo, its kinda hard...eh ? We stole a few hours and first thing my wife ask is to go makan in Dragon I.

She missed the noodle there and I was like, eh ?

Suprisingly, this time round, the La Mien texture is better than my last. It is really Al Dente and the smoke duck breast that goes with it................yummy delish......
















Take a look at the yummy duck breast......















This is real lousy.......... not gonna have it again......Dont even remember the name...something like JAPANESE CUCUMBER SALAD
















The usual Xiao Long Bao - average......
















I crave this CHILLI......it does helps in getting the fullest out of me noodle.

My ex colleague is now working for DRAGON I and it will help if she reads this...lolz


Till then


Cheers !

MIGF

MIGF or Malaysia International Gourmet Festival; The most exciting gastronomic event of the year comes to Malaysia from November 2 – 29. The inaugural Malaysia International Gourmet Festival (MIGF) was launched on 1st November 2006 at Shangri-La Hotel with a big bang befitting the celebration of dining in Malaysia. Restaurants from Kuala Lumpur and across the nation offer their finest fare with special Festival menus for exclusive special Festival prices.

It started from KLGF - Kuala Lumpur Gourmet Festival . I was very lucky indeed to be invited for the Grand Finale Dinner in Mandarin Oriental on 30th November 2006.

Its a lil slow to blog about it now but ; well, I'm kinda busy and only have time to blog about this.















Blur picture - sorry. I forgotten to snap the first 3 courses

Tuna Tartare, pomello mint salad, grapefruit jelly and avocado cream served with Vino Spumante d'Italia Bottega Prosecco Vino Poeti.

An excellent starter with the appropriate sparkling wine. Wish I can have a lil more of it. Fine dining and the portion is, well, small. Chuckle !

Second course is an extra of Scallop Pastry and Mango Shrimp Relish with Virginian Chardonnay - Australian Wine. The relish is superb and fresh scallop is delish......

It was followed by a soup of Roasted Cauliflower, goat cheese. truffle honey and milk foam. The soup was ok and but we can smell the cauliflower when they brought the soup out. *Stomach Growling*

















This is the main - Parsley and porcini dusted lamb loin, pumpkin confit with thyme sauce. Mine was overdone for my taste - medium well. Will have them medium but think the time in the warmer might have cooked them a lil more. They have to serve about 700 pax - 70 tables of 10.

The Virginian Shiraz sux as it was weak with no fruit or bouquet to it.














The cheese was nicely presented in the form of flower bud ( on left ) . In the middle was almond dried tomato vinaigrette and pepper lavosh. Love the cheese, creamy and the sweetness of dried tomato goes really well with the cheese. Somehow, the lavosh lack of pepper taste.
Now the red is better - Virginian Merlot.















Last but not least is the Chocolate Sensation, liited Grand Cuvee 2006, Valhrona Chocolate MOusse, Devil Cake Crumbs and Cocoa Nip Tuile. The chocolate sensation is really delish and creamy but the sauce, think its raspberry - turns me off.

Not gonna write much about this, I enjoyed myself and have a Siglo 4 Monte Cristo , after dinner CIGAR - woot !

Till then

Cheers !