RM155++ (RM190) for 2 pax for an Omakase meal?
Is this an early April Fool’s joke?

Well, folks, April is still a full 48 hours away so this isn’t a joke though I admit that I was personally just as taken aback as you are when I got wind of this promotion.

At that price point, this could very well be the cheapest Omakase in KL/PJ!

But of course, if you are an gourmet of fine Japanese dining (as anyone who appreciates Omakase would be), price isn’t really an issue right?

Still, it is nice to be able to stretch the ringgit if possible.

This isn’t Oribe or Sushi Hinata standards (Oribe Omakase @ RM350++ –> read HERE) and you shouldn’t be expecting it be so at that price. 
It is actually almost on par with Ishin (based on only sashimi comparison – my post HERE) though from photos alone, it is obvious that the sashimi cuts at Ishin were thicker.
But in terms of the bite, texture, freshness and flavour, all in all I actually enjoyed the sashimi at Hyotan more.

We actually tried Hyotan’s Omakase on our 2nd visit.
On the first visit, it was the Chirashi Don Set that left a positive impression and thus was the catalyst that got us eager to return for the Omakase.

Chirashi Don is commonly served with cubed pieces of fresh seafood over a bowl of rice.
What stood out in Hyotan’s Chirashi Don was the inclusion of thick slices of fresh fish instead of cubes, the seafood variety (9 types) in each bowl and of course, the price of RM42++.

In fact, this Chirashi Don set could feed 2 small eaters comfortably.

BELOW: Chirashi Don Set – appetiser of tofu with eggs, salad, pickle, fruits, chawanmushi, soup, soba with quail egg and of course the main course – the Chirashi Don bowl.

Here is a close up shot of the Chirashi Don. Isn’t it a beauty?
I had to swallow hard each time I look at it, especially if I’m hungry.
Expect unagi, salmon, tuna, crabstick, ebi (prawn), egg, mackerel, octopus and hamachi. I’m being greedy, but I do wish there is scallops as well!

Since we wanted a light meal, we shared this and added an order of Karage Temaki (RM7.00++).

They even gave us 2 bowls of complimentary ice cream as dessert!

We left with happy tummies and returned soon after for the RM155++ Omakase.

The 2 glasses of plum wine are not refillable but that didn’t matter to us since we are not heavy drinkers. The plum wine was rather sweet and I believe it was 10% or 14% alcohol (I can’t recall though the waitress did inform us).

2 servings of Ikura Chawanmushi was next as well as 2 servings of appetisers of tofu topped with savoury onions and tiny fishes.
The chawanmushi is eggy and smooth with gingko nut, chicken, fishcake and ikura. We would comfortably rate it as a “better than average” version.

Course No. 3: Sashimi Moriawase – hamachi, tuna and salmon. A safe, predictable spread of fishes which are of acceptable quality.
Do request for freshly grated wasabi. We were served with the powdered version at first and that kind of ruined this for us.

Course No. 4: Sushi Moriawase – california roll plus 4 different sushis; all good.

Course No. 5: Salmon Shioyaki or Teriyaki.
We chose the shioyaki (grilled with salt) and the chef deserves a mention for this nice portion of perfectly cooked salmon. The size is fair, the skin crispy and the salmon flaky without being overly seasoned.

Course No. 6: Tempura.

We dug into this basket and discovered 2 prawns and a few assortment of vegetables. At this stage we were both almost full!

Course no. 7: Negima Tare – chicken skewers.

We didn’t expect much, but both skewers turned out to be generously speared with chunky, tender chicken meat.
We both agreed at this stage that the omakase is value-for-money indeed.

Course no. 8: Dessert.

Conclusion: Would I return?
Yes I would!
My first choice would be the Chirashi Set but if I have to share, the Omakase is a good choice.
I would freely recommend Hyotan to friends too as I find their food pretty value-for-money for the quality served.

Service was exemplary. We were both well taken care of on both visits and overall the service felt very personalized as the outlet is small and they are all so attentive!

If you’re worried about parking here, be assured that it is not impossible to get a parking.
Hyotan is further up from where the popular Razuken used to be and while empty parking spaces nearer to Rakuzen are rare, it is still possible to find parking nearer to Hyotan.

Note:
Wet tissue : RM1.00 each.
Green Tea : RM1 /pax and you get a whole pot!

Hyotan SS15 Subang
63, Jalan SS 15/5a,
47500 Subang Jaya, Selangor, Malaysia
Phone:+60 3-5636 0326
Hours: DAILY: 12–3PM, 6–11PM.
Location: Opposite Ramsay Sime Darby Health Centre, previously known as Subang Jaya Medical Centre. It is at the row of shops where a few Japanese restaurants are located but Hyotan is uniquely positioned on the other end of the row near the corner that faces Subang Ria Recreactional Park and Subang Lake.

When a friend bought me here 2 years back for the fishballs I got hooked.

Subsequent visits saw us ordering literally the same dish over and over again; the fishballs.

We did however eventually sample other dishes since we returned a few times since.

While I admit some of the dishes had slide south in standards (the claypot crab tung fun on my first visit in Dec 2014 packed a much more robust flavour compared to now) and there are many chinese restaurants in Ipoh to choose from, Kedai Makanan Rasa Lain offers some unique dishes worth checking out and the prices remained fair for the quality and portion served.

Visit No. 1 Dec 2014:
We ordered a plate of ginger lala, a claypot crab and fishballs. Unfortunately I can’t locate the pictures anymore except for this one from my Facebook.
But the ginger lala (clams) were sweet and juicy and I would definitely recommend it.

Visit No. 2 – we can’t remember the date but I remembered the wonderful fish porridge I had as I wasn’t feeling well. I remembered that it was expensive too!

Visit No. 3 – Oct 2015:
Finally! I still have the pictures as it was a recent visit.
As usual we ordered the fishballs but this time we decided to try some pork dishes. The boss recommended their signature pork dish and their pork lorbak.

Our usual drink is their house boiled loh han guo, barli or some herbal tea. And we order these all the time.

Their signature pork looks overly sweet here because of the glaze but it turned out to be acceptably tasty. There were a good amount of meat on them too, not just bones.
Yes I know these are called ribs, but it is unfair to serve only bones (or with very little meat) right for RM15/plate?

I didn’t like the pork rolls (lor bak) very much though. It was overly salty for one, and there wasn’t

Visit No. 4 – 13th March 2016:
Claypot crab : RM104 – about 4 claws and 4 halves of crabs.
Fish : RM70
Pork ribs : RM15 each. We ordered 2 plates.
Vegetables : RM10
Drinks and rice : RM15
Fishballs : RM1.10 each

Like I’ve mentioned earlier it used to have a more robust wine flavour but overall it is still tasty. Dig further in and you’ll find thick strips of bacon.

The crabs were fresh for sure.

The steamed fish was lovely too though just a tad over-steamed.

Depending on the fish chosen the price vary. What do you think of this for RM70+?

2 plates of pork ribs because we love our pork!

Kedai Makanan Rasa Lain
69, Persiaran Medan Bercham 2,
Pusat Bandar Baru Bercham,
31400, Ipoh.
Close on Wed.
Hours: 5 – 10pm
GST applicable.

Tel : 012-5128407 (speaks Chinese only)
Reservations advised.

Still going strong after being in operations for almost 5 years does go a long way to prove the resilience of Ishin Japanese Dining.
There isn’t a shortage of Japanese outlets popping over the last half a decade, and the last I’ve been to Ishin was at least 4 years back.

I thought it was a good time to revisit since 4 years is a long time. Besides, I was curious as to how it lasted all these years, considering its location on one of the busiest roads in KL and from what I remembered, the pricing is pretty premium.

The answer is pretty obvious after a few courses.

I began the meal with my “benchmark” dish for any full-fledged Japanese restaurant – the sashimi.

There was a Chef Special Sashimi of 7 types of (RM220++) but I’ve thought that might be excessive for 2 pax. So the Sashimi Moriawase (RM80) it is then.

While the cuts were undeniably thick, I only enjoyed the scallop.
I have to admit that I’m spoiled by my favourite sushi restaurant in KL (of which I’ve recently posted about) and to be fair, an equivalent portion of sashimi there would have been almost twice the price of this sashimi bowl.
So you get what you pay for. The texture and flavours of the seafood at my favourite Japanese restaurant is vastly different from the ones here.

Ishin’s Sashimi Moriawase (RM80) – Chef section of 5 types of sashimi – tuna, hamachi, tuna, scallop, salmon.

And of course, only freshly grated wasabi will do.

Not many people order a salad at a Japanese restaurant, but I’m one of the few who enjoys a good salad anywhere. My option for fibre that day was a Kaisou Salad (RM23), a delightful huge bowl of greens, seaweed, cucumber, tomatoes and alfalfa sprouts.
If you need your fibres but do not wish to deal with such a large potion, you can order under the “sides” menu for their miniature salads.
In fact I overlooked that part of the menu else I would have ordered 2-3 mini salads instead of one!

Logan kindly recommended the fruit tomato (RM24) from Ishin’s Seasonal Menu.
He said the tomato is imported from Japan and I didn’t need further encouragement. I’ve had those Japanese tomatoes before and I’m sold on how naturally sweet, juicy with a texture that is soft yet with a good bite.
This serving from Ishin didn’t disappoint!

Ishin’s seasonal menu is one menu that you should watch out for. Depending on the well, season, you can look forward to specially imported specialties from different parts of Japan.
Besides the fruit tomato, we had 2 more seasonal offerings which are the Kuro Baigai (RM42) and the Sakura Ice Cream.

Double boil Japanese black snails are certainly something not on my everyday menu.
We ordered them out of sheer curiosity and was glad to discover them to be delicious and yielding a firm, chewy bite.

A rich and creamy aphrodisiac seasoned by the salinity of the ocean, it is therefore crucial to get quality uni else you might swore off uni forever.

Quality in this case means paying a premium price since sea urchins are imported goods. Ideally it should originate from Hokkaido, as with most unis are nowadays.

This tiny bowl is RM61++ is not something that you would eat everyday (though I wish I could) but it is gratifying.
Not many Japanese restaurants in Klang Valley offer uni by trays and in comparison to Rakuzen’s (post coming up next), Ishin serves a slightly bigger portion and taste-wise the uni here was more pristine.

A die-hard fan of unagi (even better if there is anago) I’ve not been able to enjoy a good unagi for ages.

My regular Japanese restaurants does not serve unagi and at other restaurants I find their unagi either overcooked, thick skin with little flesh and overly sweet because of too much sauce.
Surprisingly the Unagi Kabayaki (RM72) was as ideally cooked as it could be with decent amount of meat to skin. The amount sauce is just nice to flavour the flaky, soft flesh.
I’ll return for this for sure!

We did try a set since there is an on-going Set Lunch Buy 2 Free 1 promotion.

This is the Ebi Cheese Yaki Set (RM37) which includes a soup, rice and fruits in addition to 2 prawns coated with cheese.
I skipped this since I was busy devouring my unagi, but my dining partner rated it a poor 5/10.

A fan of chawanmushi?
Well, I adore anything with eggs. And when you top eggy, wobbly egg custard with uni (sea urchin), I’m hooked.

BELOW: Ishin’s 3 Taste Chawanmushi.

This trio offers soft, silky texture that’s the mark of an impeccable chawanmushi. Besides, the chef eshewed the common gingko nut, chicken and fishcake for luxurious toppings such as roes which makes it more compelling compared to the standard chawanmushi.
Fret not though if you’re a stickler of the traditional version as that is on the menu as well.

Last but not least was the cherry blossom ice cream (RM20/scoop) which was simply unique. I would highly recommend this over the common matcha, goma or chocolate versions.

Smooth and creamy yet not overly saccharine, the ice cream has a nice salty finish on the tongue.

Intriguing?
Well, try it and you will know!

Conclusion:
The extensive menu offers something for everyone so it is easy to see why Ishin is popular.
Soba, teppanyaki, don, meal sets and sides, the menu satisfies every appetite.
My top picks from my meal this round would be the uni, the unagi, the fruit tomato, the sakura ice cream, the salad and the chawanmushi trio.

Would I return?

Yes, I would.
Besides the favourites I’ve listed above, I would like to try the rolls and sushi next.
I have a habit of only devouring sashimi each time I dine at a Japanese restaurant so you can expect my reviews to be largely focused on sashimi, some makis, uni, unagi (anago if it is available) and chirashi don.
Depending on the company, there are possibilities that we might order some cooked items which would then be featured in my reviews as well.

Ishin Japanese Dining
202, Persiaran Klang, Batu 3 3/4,
Off Jalan Kelang Lama, 58000 Kuala Lumpur.
Contact: +60 3-7980 8228
OPEN: Daily.
Lunch : 12pm-2.45pm
Dinner : 6pm-9.45pm
For reservation, please call +603-7980 8228.

When I revisited Ishin recently after 4 years (post HERE), I started to question the reason it has prospered despite the mushrooming of Japanese F & B outlets in the Klang Valley.
And I had wondered too how establishments like Rakuzen maintains its current amount of restaurants with each and every one of them thriving.

Sushi Zanmai is usually my pick if I’m stuck in a mall. Otherwise I’ll go for Hokkaido Ichiba.

Of course my favourite is still Ichiro Sushi in 1U (post HERE) and when the need for sublime Japanese dining arises, Oribe (post HERE) is my pick.
Hyotan in Subang (post HERE) isn’t too bad either. Senya (post HERE) and TEN Japanese Dining (post HERE) offers good Japanese food too.

The bottom line is, Malaysians are crazy about Japanese food and not everyone is exceedingly particular about top quality seafood.

Affordability plays a major role since not many of us could afford to dine at top dollar restaurants like Oribe, Sushi Hinata and Ginza Sushimasa every week/month.
Thus chain outlets like Zanmai, Sushi Tei and Rakuzen thrives for the mere reasons of offering variety with reasonable quality coupled with a decent price tag.

Since the last time I stepped into Rakuzen could have been 7 years ago, I decided that our dinner would be Rakuzen before the Drag Attack Show at Theater Lounge, Hartamas.

PS: Do catch the show as it is entertaining! Expect dancing, singing and jokes. 3 shows left 1st, 2nd & 3rd April 2016.

In an effort to compare Ishin to Rakuzen (no particular reason other than the fact that I was at both within a week of each other), I ordered almost similar items; uni, unagi and Chirashi Don in place of sashimi moriawase.

I had planned to order the sashimi moriawase but Rakuzen sashimi moriawase selections seem unappealing for the price.

Rakuzen offers 4 sashimi moriawase starting with the Hama Sashimi Moriawase which includes 5 types of sashimi (akami/tuna, kampachi, salmon, tako/octopus, ika/squid) priced at RM55 nett.
A step up is the Iso Sashimi Moriawase, RM90 nett for 6 types (toro/tuna, kampachi , salmon, amaebi/sweet shrimp, hotate, ikura). 

In comparison, for Ishin’s Sashimi Moriawase priced at RM80++ (butterfish, hamachi, tuna, scallop, salmon) you get thicker slices and 3 slices per fish.
So it really depends on the type of seafood you prefer, for the sashimi moriawase selection at both restaurants differs slightly.

Other than the ones mentioned above, 2 other Rakuzen’s sashimi moriawase are the RM120 version for 7 types of seafood and the RM200 version with 8 kinds of seasonal seafood.

Anyhow, the fresh seafood adorning our chirashi don was acceptable and pretty much what you would expect at a mid tier Japanese restaurant.

For RM45 nett (GST included in the price) you would be better off with Hyotan’s Chirashi Don Set at RM42++. (You can check out Hyotan’s Chirashi Don Set HERE))
Otherwise Senya Publika’s Chirashi Don (not set) at RM33.80 (pic of Senya’s Chirashi Don HERE) is a steal!

BELOW: Rakuzen’s Sakura Chirashi Don – RM45 nett.
Tuna, amberjack, salmon, octopus, prawn, crabmeat, omelette, on rice served with miso soup.
The seafood are in slices instead of cubes, but as you can see, they are very thin slices!

BELOW: Rakuzen’s Unagi for RM50 (150-160g) OR RM40 (100-110 g).
This is the RM40 version.

In comparison Ishin offers 2 large pieces for RM72++ (check out the image HERE). Thus if I were to order 2 of Rakuzen’s RM40 nett unagi, it would be pretty much the same size and price as Ishin’s at RM72++.
However, the unagi here was overly sweet for me so I personally prefer Ishin’s.

Last but not least, the uni.

This is the Rakuzen’s Quarter portion at RM60 nett.
Ishin’s RM61/portion uni was pretty similar in quantity but taste-wise the uni offers a more pristine flavour. So again, my pick for uni would be at Ishin’s.

If you love uni, you can gorge on a half tray (RM120) or a full tray (RM200).

In conclusion I personally prefer Ishin over Rakuzen (based on what I’ve tried so far) but I have to admit that Rakuzen is certainly more accessible than the only-one-outlet Ishin.

And I’ll like to reiterate that the reason I’m comparing Ishin with Rakuzen is simply because both offers almost similar menu options and I’ve visited both recently.
Hyotan’s menu and Oribe’s are way different so there isn’t a fair ground for comparison other than for the Chirashi Don.

Last but not least, do you know that the Super Dining group of restaurants include Rakuzen, Hokkaido Ichiba and Kura One World Hotel?
So yes, these restaurants are actually related.

Who had visited all 3 (Rakuzen, Hokkaido Ichiba and Kura) and what are your opinions of the food quality at each of them? Any differences?
I for one had dined at all 3 and prefers Hokkaido Ichiba over Rakuzen. My Kura visits (twice) were a while ago so I can’t quite remember the food I had or the prices.

For full list of Rakuzen restaurants: http://superdining.com.my/

The Sunday morning mission for this Penang char-boh (girl) was to savour some hometown delicacies after being repetitively assaulted by the delectable images of assam laksa shared on Facebook.

I’ve read the raving reviews about Chef Li’s Penang asam laksa and hokkien mee for a while now but his previous location in the godforsaken area of Sg Buloh was a huge deterrent.

Happily enough, Chef Li had shifted to PJ this month, and in the very same coffeeshop, the likewise much raved about Lum Choong Kee wantan mee and charsiew began operations 2 days ago.

I am not that bothered about noodles, but thick, glistening cuts of char siew home-roasted with care got my attention.

Since it is a Sunday, I decided that it would be wise to be early to avoid the crowd and also to snare a good seat. ‘Good seat’ here translates to me being able to watch both men at work, and having enough light not to struggle for good photos.

Our efforts paid off.
We were seated at 8.30am and our order came about 15 minutes later.
For Chef Li, it was a one-man show this morning. At about 9.30am or so, I observed that he was getting slightly flustered with the demand and there were a few customers walking up to his stall to remind him about their orders.

BELOW: (M) Hokkien Mee – RM7.00. (B) – RM8.00.

Fortunately for us, our orders were prompt enough.
Our laksa came first (after about 10 mins from order time) but the hokkien mee took another 20 minutes to arrive.

Thankfully I was distracted by the laksa and wantan mee from Cheesus Zhu’s Lum Choong Kee wantan mee stall so I didn’t mind.
The lapse of time however could mean that you had finished your meal (we nearly did) before your friend’s order arrive.
Since there were only 2 of us today, it wasn’t an issue but could frustrating for bigger groups.

While being early has it advantages, Chef Li himself admitted that the broth for his Hokkien Mee gets better after 9am.

This bowl cost me RM12 (with added pork ribs) and while it is undeniably a good, authentic bowl of Penang Hokkien Mee (finally one that is worthy to be labeled as such!), it lacked the depth of flavour that would have elevated it from good to excellent.

So, will hardcore fans or true blue Penangites be satisfied with this bowl?

Yes, I could confidently said you would.
Just arrive after 9.30am (for better flavoured stock as Chef Li himself had advised) and be prepared to wait for your bowl.
You can opt for the RM7 (smallest portion as pictured above) bowl if you are uncertain, but rest assured that the rich prawn and pork stock is fastidiously boiled for hours minus flavour enhancements for the best possible taste.

If you are a carnivore, proceed for the RM12 bowl with added pork ribs.
The 2 chunks I got were tender and meaty and besides the pork ribs, Chef Li added prawns too.
Personally, I prefer shorter ribs to big chunky ones like these as I felt those are tastier.

The laksa (M for RM6.50, B for RM7.50) boasts a tantalising combination of tang and sweetness (lacking in spicy department though) and the de rigueur prawn paste (hae kor) was present.
It is a reasonably large serving for M (medium) but there isn’t much to expect other than noodles and soup since there isn’t any large fish chunks added.
Hence if you’re thinking of ordering this, do set your expectations accordingly.

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Penang-lang curiosity satisfied, I sampled my makan partner’s wantan mee next.

The noodles appeared to be dry at first, but we found out soon enough that every stand was well flavoured and each mouthful yield a good satisfying bite.
To be frank I’m never a fan of the overly “qq” texture that most people favour, but I did enjoy this wantan mee.

For RM7.50 it was served with a side of 3 plump wantan (meat dumplings) which I duly inspected and happy to report that they were meaty, not overly fatty and nicely seasoned.
Good stuff!

But it was the char siew that will make me a regular; chunky cuts with balanced proportions of fat and lean meat, it wasn’t too sweet and remarkably tender with the prerequisite melt-in-the-mouth fat that all char siew fans crave for.

Could this be the best char siew in KL/PJ?

Well, it has the potential for sure. I think most char siew fans (judging from the crowd at Meng Kee/Toast & Roast/Char Siew Yoong) would prefer a bit more caramelisation (sweeter) and charred edges.

Conclusion:
This is the current hotspot for wantan mee, Penang hokkien mee and assam laksa at the moment and depending on your preference, all 3 dishes are worth ordering.
Some might remark that the pricing is slightly on the higher side and while I agree that it is RM1-RM2 costlier than the average bowl, please be reminded that you are paying for “home-cooked” hawker dishes that are conscientiously prepared by 2 men who are passionate about what they serve and most, if not all items are personally prepared by hand.
Neither took shortcuts with the ingredients used and all 3 dishes that I had were served in reasonable portions for the price.

Last but least, if you are heading there soon, please tapau more of that char siew for me!

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Lum Choong Kee Bamboo Noodles & Chef Li’s Penang delights

Hours: 7am til finish (around 1-2pm).
Off: Once fortnightly on Tuesday.
For Chef Li, you can contact his mobile number as shown in the image of his stall above.

LOCATION: Restoran Kepong Famous Crab (coffeeshop) – next to New Grand View Restoran
42, Jalan SS 23/11 ,
Taman Sea (Taman Megah side)
47400 PJ.

There used to be a time when ang-moh (western) food are all about chicken chop, steak, black pepper chicken, fish and chips and of course, mushroom soup.
Having garlic bread with a bowl of mushroom soup followed by a chicken chop was considered a celebratory meal, or a weekend treat back then in Penang for our family.

I recall the chicken chop vividly; chicken thigh coated in crisp batter and drowned in tasty, brown sauce plus sides of fries with slices of cucumber and tomatoes.

Now I refer to these as old school western food, since “western food” has taken on a whole new parameters now.

What used to be common has now quietly gone off radar.
In fact, if you wish to have a bite of that childhood western grub, chances are you would have to hunt high and low for a good one.

In Penang, Chef Delight’s at Pulau Tikus has been in business for decades and Chef David’s repertoire of western food remained steadfastly well, a delight.

In Ipoh, I was introduced to Restoran Cathay, though not quite a “western food” joint, but one that specialised in Hainanese fare, limited to 4 variants of chicken, pork, beef and fish chops.

Pork or Chicken Chop: RM11 nett. 

Beef Chop: RM11.50 nett. 

Fish Chop: RM11 nett. 

As the images above clearly depicted, every plate is similar save for the main protein; of which you have the choice of chicken, pork, beef or fish.

As we chowed down the meal with gusto, aunty who was fascinated with all the photo taking earlier came over to chat. As she warmed up to us, she kindly shared a generalized version of how each was prepared.

Chicken and Pork:
Meat is coated with flour seasoned with ajinomoto and soy sauce, given a shake to remove access flour before it is coated in egg and fried.

Fish:
Same method as above but omit the ajinomoto and soy sauce but season with salt instead.

Beef:
Flour, soy sauce, ajinomoto, five spice powder (minuscule pinch). Shake off excess flour and pan fry with little oil.

Please do not refer to the above literally as recipes (though I do think that it’s not far off the truth) for I doubt that aunty will share her exact recipe, but it was kind of her to explain to us the difference of each dish.

Between the pork, fish and beef I liked the pork best though the other 2 were good as well.
The thin, mildly zesty tomato gravy complemented all 3 variants of protein; while the green peas and cubed potatoes were adeptly cooked.
The beef was tender, the fish fillet cooked just right and the crust remained crispy for a while. Still it is best to tuck in as soon as it was served to enjoy it.

I did felt parched for a while after (I’m rather sensitive to MSG) but it wasn’t anything severe. Besides, when you eat out, there are bound to be small amount of MSG used.

Another highly recommended item to order here is their french toast, old school style.
Thick, fluffy and eggy, the accompanying kaya (coconut custard) was a dream; not overly sweet, thick and rich with eggs.
I would be very happy with just this!

Restoran Cathay is operational the whole day and thus there are different food to be enjoyed at all hours.

The Hainanese chops, french toast, eggs, Chinese dishes with rice are from the main kitchen of the coffeeshop so those are available for order at all hours. The noodles from individual stalls are open for breakfast.
You can check out my post on the Ipoh curry mee HERE. It’s good!

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Cathay Coffeeshop
Address: 17A, Jalan Dato Tahwil Azhar,
30300 Ipoh, Perak, Malaysia
Tel No : NA
Open from breakfast until dinner (7.30am – 8pm).

OFF: Saturdays.
Waze: “Kim Bali” – this restaurant is on Waze but Cathay is not. However it is on the same row so I’m using Kim Bali as a landmark.
Price : As above/depending on your order.

Ipoh Best Chinese restaurants series:
Part I: Kedai Makanan Rasa Lain –> http://www.rebeccasaw.com/ipoh-best-restaurants-for-dinner-part-i-kedai-makanan-rasa-lain-bercham-claypot-crab-fishballs/
Part 2: Ipoman Seafood Ipoh: http://www.rebeccasaw.com/ipomanseafoodipoh/
Part 3: Restoran Cathay Ipoh: http://www.rebeccasaw.com/ipoh-best-chinese-restaurants-part-3-restoran-cathay-for-old-school-pork-chopchicken-chopfish/
Part 4: Restoran Yum Yum Ipoh: http://www.rebeccasaw.com/ipoh-best-chinese-restaurants-part-4-yum-yum-for-halal-delicious-nyonya-thai-food/

Eating Thai food in Ipoh?
Why??

Well, I had similar reservations when my trusted Ipoh guide Brian bought the topic up. However over the years, I’ve learnt that if Brian recommends it, it will be good.

As it turns out, it was one of our better meals in Ipoh that week!

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Steamed Fish – RM40.00
Butter Basil Prawns – RM18
Vegetables – RM8.00
Vietnamese Garlic Chicken – RM17

2 Coconuts and 1 iced water – RM13.20
Rice (4-5 pax) – RM4.60

Total RM107.07 inclusive of  5% Service Charge and 6% GST.

Yum Yum’s menu is an intriguing mélange of Nyonya and Thai flavours with Chinese influences thrown in. In operations since 1991 and owned by a Chinese couple, Yum Yum’s sister outlet in Kota Damansara, KL is called Little Yum.
Both outlets are pork-free and offers almost similar menu.

Signatures here include Asam Fish Head and on Fridays a special Siamese Laksa + a local dessert of the day goes for MYR 7.50 per set.
We were there on a Monday so there were no Siamese Laksa for us. Nevertheless, this was our first visit so we were game to try anything.

Following the boss’s recommendations, our lunch was great. A particularly remarkable dish was this Butter Basil Prawns (RM18).
You will be forgiven if at first glance you thought this was green curry. But nope, it isn’t!

Why have green curry (again) if you could savour creamy, robust pesto gravy instead. If you haven’t tried this, you should.
They do a chicken version as well if you do not fancy seafood.

RM40 for a whole fish is the norm these days and this particular golden promfret was a good deal for its size (RM6.50 per 100g).
Yum Yum offers 4 methods of cooking the fish – Gulai Tumis, Assam Curry, Assam Sambal and Superior Soy Sauce.

Steering away from the conventional, we opted for the “Yum Yum’s Golden Lime Sauce“. The fish was cooked to perfect doneness and smothered in fragrant mix of mashed ginger. The pool of sauce it rested on was delightfully appetizing and provided a nice jolt to our jaded tastebuds.

No recipe was shared, but the boss did indulged us on the ingredients used which include Bentong ginger, chilli and lime juice.

The Vietnamese chicken topped with homemade fresh garlic, chilli, spring onions was faultless as well. One can’t go wrong with a well marinated chicken, especially so when it was fried and sporting a crispy coat plus juicy flesh.
But it was the sauce that won us over; a pungent, spicy combo that imparted such lively flavours.

We enjoyed the fat, sweet beansprouts and we are glad that it was just lightly fried with salted fish so we could relish its natural flavours. The Mango Kerabu (RM4.60) offers the prerequisite zing for a Thai themed lunch.

Another uncommon variety of meat available here is venison so you are seeking other options than chicken then give the venison a try.
For vegetarians there are tofu and assortments of vegetables cooked in many ways on the menu.

BELOW: Complimentary fruits as dessert.

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Yum Yum Restaurant Ipoh (Pork Free)
5 Persiaran Greenhill (New Town)
Tel: 05-253 7686
Business Hours: 12 -3pm and 6pm-10pm
OFF: Wednesdays
Prices: GST applicable.

Waze: “Yum yum”
Parking: Roadside, quite challenging on weekdays.
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Ipoh Best Restaurants series:
Part I: Kedai Makanan Rasa Lain –> http://www.rebeccasaw.com/ipoh-best-restaurants-for-dinner-part-i-kedai-makanan-rasa-lain-bercham-claypot-crab-fishballs/
Part 2: Ipoman Seafood Ipoh: http://www.rebeccasaw.com/ipomanseafoodipoh/
Part 3: Restoran Cathay Ipoh: http://www.rebeccasaw.com/ipoh-best-chinese-restaurants-part-3-restoran-cathay-for-old-school-pork-chopchicken-chopfish/
Part 4: Restoran Yum Yum Ipoh: http://www.rebeccasaw.com/ipoh-best-chinese-restaurants-part-4-yum-yum-for-halal-delicious-nyonya-thai-food/

My first visit was in September 2015 and likely my last.

The chicken rice is no doubt tasty, but with such prices, the long wait and the we-don’t-need-your-business attitude, it won’t be a place that I’ll recommend freely.

So where would I recommend?

Well, please try the chicken rice at Continental Hotel Seremban; cheaper, succulent chicken and way better dining experience.

The couple running the stall is humble and have been in business for almost 20 years.
You can read about them in a separate post HERE, while I continue my story about this Diamond Chicken Rice outlet; touted as the “best chicken rice in Seremban“.

The ambiance is as authentically ‘traditional kopitiam‘ as it gets; think round marble kopitiam tables with cheap chairs, tiled floor and walls, black electrical switches, Tiger Beer signboard and ceilings fans.
I personally adore the nostalgic vibe it imparts and had no grievances about the interior.

There are only about 10 tables in the restaurant so seats are a premium. Arrive at peak hours and your wait begins from the moment you step into the shop; which is waiting for a table/seat.

Don’t come here famished, for the beverages are slow to be served and the chicken rice way longer.

Our total wait was almost an hour and a half; beginning with no one paying us any attention for a good 15 minutes followed by a frustrating 15 minutes of numerous attempts (waving) to get someone to take our order for drinks.

Our barley drinks arrived 20 minutes after the order was taken and while we were placing our chicken rice request, we were informed in a brusque manner that no selection of any particular part of the chicken is allowed for the individual meal set.

Well, I’m not particular about consuming breast or thigh, but I do balk at being served wings because I need my meat!
Also I had wanted to try both breast and thigh as comparison for the sake of this article.

Anyhow, our curiosity of the ‘famous Seremban diamond chicken rice‘ needs to be assuaged so both of us repressed the urge to walk out and waited silently for our food.

In comparison to Continental Hotel chicken rice (my current favorite), the portion is smaller for an individual set. On its own this is already RM10++, non-inclusive of drinks.

Fortunately I wasn’t served the wing part but the breast. The meat is firm yet tender (more bite to it) while the one at Continental Hotel was supple, smooth and soft.

The rice looked promising but turned out to be a greasy affair and lacking in flavour on its own.
The saving grace was the chili sauce; nicely pungent and spicy.

Conclusion:
After we had personally tasted the food, experienced the wait and the service, our stand is ‘it is good, not excellent and definitely not worth the price or effort’.
However, do note that this is just a personal opinion and NOT a call to boycott the shop.

Diamond Chicken Rice has been in business for 4 decades so obviously that counted for something.
It is known that they used free-range chicken and Bentong ginger for the best possible taste.

Whatever is it, I will still head back to Continental Hotel chicken rice for my ‘best in Seremban chicken rice‘ fix.
Not sure if it is free-range chicken or Bentong ginger, but it sure as hell is cheap and good!

PRICES:
Economy chicken rice set: RM5.50
Individual set : RM9.50.
Half a bird costs between RM40 and RM50 depending on the size.

Restoran Chai Hong aka Diamond Chicken Rice
No. 50, Jalan Kapitan Tam Yeong
70000 Seremban, NSDK.
Tel: 06-762 4357
Started in 1979.
Waze: “Chai Hong Restoran”

While hordes of hungry diners wait imprudently for their Diamond Chicken Rice and tolerated poor service at Restoran Chai Hong, we tucked into cheap, gratifying chicken rice topped with succulent, smooth chicken at this unassuming chicken rice stall within the Continental Hotel building.

This no name stall is manned by a friendly, patient and efficient old couple.
If anyone deserves business, it would be them.

Food is a class above even for hawker standards.
I’ve had really expensive chicken rice (think Mandarin Orchard Singapore – Chatterbox) and this beats a lot of famous, more expensive chicken rice hands down.

I had whined about how I wasn’t able to select the parts I prefer over at Diamond Chicken Rice but that wasn’t an issue here at Continental.

BELOW: RM7 for this portion and RM1.50 for a robust, cooling loh han guo drink.
Great value I’ll say!

The punchy and thick chili sauce is excellent. We ordered breast and thigh meat as I had wanted to test the texture of both.
It arrived dressed with a fragrant mix of ginger and oil and crowned with a flurry of fresh spring onions.

The chicken was admirably smoother and softer at Continental, while at Chan Hong’s (Diamond Chicken Rice), the meat possessed a firmer bite.
In the rice department this Continental Hotel stall ace again with its non-greasy yet flavorful, fragrant grains.

Besides the poached chicken you can opt for the braised or roasted version. If you can, make space for the marinated soy sauce eggs too!

So where else would YOU recommend for the best chicken rice in Seremban?
Do share!

WHERE:
Chicken Rice stall located in a building called Continental Hotel, just next to the Seremban State Library
Address: Jalan Dato Sheikh Ahmad.
Hours: 10am – 2pm (or til sold out).

I’m not entirely sure why, but it seems that I eat a lot more chicken rice in Seremban than I do in KL.

Maybe it is because Seremban has 2 particularly famous chicken rice outlets; one the “Diamond Chicken Rice” and another is this one; popular for their porridge and well, the chicken.

And my good friend Kevin who is Seremban boy and had stayed in this little town all his life got me hooked to his favourite chicken rice at Continental Hotel. Many thanks to him for sharing this gem (post HERE).

For Restoran Seremban Chicken Porridge, I was only interested in the chicken of course, since I’m not a porridge fan at all.

It took me 3 trips over 3 months to finally be able to successfully taste this.
One of the reasons was due to their relocation and no one was able to provide me their new location. Another was I always seems to be in Seremban on Tuesdays, which is their off day!

BELOW:
RM16 for a quarter chicken, RM4.50 for a big bowl of pork porridge with lean pork meat and plenty of innards.
Thick, fragrant and generously loaded with ingredients, I understood why it is so popular!
If you find offal offensive, opt for chicken or fish porridge or just plain old chicken rice.

I love my innards. Liver, tripe, stomach, intestines, heart… hmmm!

If you have been avoiding offals due to prior foul experiences, rest assured that the offals here are exceptional good; fresh, no foul aftertaste and perfectly cooked.
In fact, a bowl of this could potentially make you enjoy offals again.

The chicken was lovely as well, tender but with a firm bite with slippery skin.

The best way to enjoy a meal here – arrive early (before 7pm), grab a seat outside (it gets stuffy when it is crowded) order both chicken and pork porridge and slurp the smooth congee together with thick pieces of succulent chicken!

Restoran Chicken Rice Porridge SEREMBAN
Hours:  6pm till sold out.
Close: Tuesday
Address: 295G, Templer Commercial Centre,
Jalan Tun Dr Ismail, Seremban.

Do you eat everything and anything like I do?
Do you enjoy cold ice cream, ais kacang and chendol?

Does eating frozen food or consuming cold beverages make you say “ouch”or do you find yourself wincing when you brush or floss?

Yes? Yes? Yes?
Then you could have what’s known as tooth sensitivity.

Temperature changes and certain foods (acidic or sweet) can cause the tooth or teeth to be sensitive. The sensation usually subsides after a short period of time.

However this isn’t a permanent condition as there are ways to improve the condition. Tooth sensitivity can be relieved!

Not many people would admit it and many are ignorant of the ways tooth sensitivity can be reduced but the solution can be as easy as taking control of your tooth health by adopting an advanced oral care regime that includes brushing, flossing mouthwash.

And the best news is, Sensodyne recently launched a new Sensodyne mouthwash that offers 24-hour protection against tooth sensitivity when used twice a day.

BELOW: Stacy Wallace, General Manager of GSK Consumer Healthcare Malaysia & Brunei and Dr. Army Empol, Consultant in Restorative Dentistry officially launched Sensodyne Mouthwash at Le Meridien.

Yes, a mouthwash that specifically target sensitive teeth conditions.

More about Sensodyne Mouthwash:

1. Provides 24-hour ongoing protection for sensitive teeth when used twice daily*.

2. Its active ingredient works inside the tooth to build soothing, long- lasting protection around the nerve.

3. Its fluoride formula also strengthens teeth and the mint flavours leave your breath feeling truly fresh and clean.

4. It has a non-alcoholic formula.

5. Halal certified.

So yes, you can now have your ice cream and eat it too!
Just remember to brush, floss and gargle Sensodyne Mouthwash twice a day to protect your molars.

If you would like to be certain or to check on your teeth condition, participate in the online Sensodyne Tooth Sensitivity Check tool and find out if you are having sensitive teeth –> www.sensodyne.com.my/tooth-sensitivity-check.aspx

Are you aware that the Oral Care Usage and Attitude study by Ipsos ** reported that 40% young adults suffer from tooth sensitivity and are not taking control of their oral health conditions?

Well, do not be a statistic.
Start today – brush, floss and gargle!

Sensodyne Mouthwash is available in major pharmacies such as Watson, Guardian and Caring. It is sold in 2 variants & sizes – Cool Mint (blue) & Extra Fresh (green), 250ml and 500ml.

I was at a pharmacy earlier and I saw that the Sensodyne Mouthwash was almost out of stock!
Apparently it is rather popular since its launch because teeth sensitivity is actually a very common condition.
“Besides, the current introductory price is a good deal,” the retail supervisor added.

I for one, will be using my Sensodyne products diligently from now on. In fact my dental check up is due.
Let’s see what he has to say when I visit him.

** Quote: Information as given by GSK
* Ipsos, Oral Care Usage & Attitudes, April 2014
* Ipsos, YTD, August 2013

Official website: https://www.sensodyne.com.my/

Wong Koh Kee is a classic culinary gem.
A 3rd generation business with almost 80 years of history, Wong Koh Kee retains simplicity in everything; its recipes, the venue, the furniture, the cutleries and even the order taking procedure.

Heck, even its staff are ancient.
But that’s the charm you see, for this is one venue to head to for a taste of yesteryears’ cuisine, the sort that your grandparents would dish out; cheap, tasty, no frills and prepared via traditional methods.

Available only for lunch, be prepared to eat and go, for the place is perpetually crowded and table turnovers is high.

You can linger if you wish but I doubt your conscience (unless you have absolutely none) will allow you to dawdle when the old waiters not-to-discreetly clear away your plates plus the many pair of eyes boring into you as they stand in queue for a seat in the shop.

Since no printed menu is provided, ‘newbies‘ can take a clue or two from the other tables. Otherwise just ask the waiter.
He is likely rattle off the trademark dishes; steamed three yolks egg aka ‘sam wong dan‘, Hong Siew Yu Tao (braised fish head) and the pei pa chicken.

BELOW: The famous steamed egg and the fish head.

I am not a fan of fish head, nor do I want to eat chicken.
Hence our meal consisted of sweet and sour pork (RM10), stir-fried watercress with roasted pork in belacan (RM10), homemade stuffed tofu (RM6) and Woo Tau Kou Yoke (pork belly stewed with yam) (RM7).
Yes, I love my pork!

Unfortunately my tastebuds didn’t agree with Wong Koh Kee’s version of ku lou yok.
Based on reviews online I learned that this is unique method of cooking where each pork piece is fried with a crispy batter that puffed away from the meat.

If you perform a cross section on any piece, you will discover a tiny scrap of meat within a hollowed centre. The coat of flaky batter encasing the meat might work for some, but I want my meat, not batter in sauce!

That said, the tangy gravy with the crispy batter is actually enjoyable if you can forget that it is supposed to be a PORK dish.

For fibres Wong Koh Kee’s signature watercress dish was on every table. Due to the use of watercress plus the addition of belacan and roast pork, this isn’t your typical stir fry vegetables dish.
Though it is popular, I personally found it rather greasy and heavily flavoured.

Woo Tau Kow Yoke or pork belly stewed with yam (RM10) had acceptable portions of lean meat and fattier cuts. The yam pieces were soft and had soaked in all the delectable flavours of the braising sauce.

If I have to pick ONE favorite dish from our lunch this would be it.
This simple, handmade tofu stuffed with fish paste dish served in eggy gravy was lovely in its simplicity.
The tofu was of the firmer type. There were little fishpaste in each. But it is homely and the flavours are clean, just the type of dish that I like.

Conclusion:
Wong Koh Kee is known for simple, no-frills food that is easy on the wallet and still satisfies the tummy.
Personally I am looking forward to my next meal here. The place strikes a chord in me, reminiscences of past years, of younger days and of the time when I used to have a family and when homecooked meals are an everyday affair.

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Wong Koh Kee
3, Jalan Panglima, 31650 Ipoh,
Perak, Malaysia.
*Exact location: From Kwong Heng and Plan B look opposite for this lane.

No fixed off days. call in advance.
Hours: 10.30am – 3pm – ONLY LUNCH.
No GST.
Tel: +605-241 9474, +6016-531 3826
Waze: ‘Wong Koh Kee’

********************************************************************************************************

Ipoh Best Restaurants series:
Part I: Kedai Makanan Rasa Lain –> http://www.rebeccasaw.com/ipoh-best-restaurants-for-dinner-part-i-kedai-makanan-rasa-lain-bercham-claypot-crab-fishballs/
Part 2: Ipoman Seafood Ipoh: http://www.rebeccasaw.com/ipomanseafoodipoh/
Part 3: Restoran Cathay Ipoh: http://www.rebeccasaw.com/ipoh-best-chinese-restaurants-part-3-restoran-cathay-for-old-school-pork-chopchicken-chopfish/
Part 4: Restoran Yum Yum Ipoh: http://www.rebeccasaw.com/ipoh-best-chinese-restaurants-part-4-yum-yum-for-halal-delicious-nyonya-thai-food/
Part 5: Wong Koh Kee: http://www.rebeccasaw.com/ipoh-best-restaurants-part-5-wong-koh-kee-a-classic-cu-char/

I really don’t see why you need 5 reasons. Or more.

The only reason you need to buy a vibrator is simply this; it is good for your very own sexual well-being!

But of course, if you need some convincing, let me break it down for you.

1. A tool to discover your sexuality
Simply put, a vibrator doesn’t replace an actual lover. I wouldn’t dare be so presumptuous.

But if you have one that is just as inexperienced/at loss at pleasuring you, a vibrator would be helpful.
A vibrator allows you (and your partner, if you have one) to learn what turns you on and what doesn’t.
Trust me, knowing what does requires practice.

Even if you guys are already “pros”, vibrators add intense stimulation that some people either like or need in order to have orgasm.

2. Empowerment.
The invariable next step is self-exploration when you get a vibrator.
Your first vibrator will provide you with multiple new experiences and it also help you learn how those experiences work for you.

This new knowledge is an empowering step to knowing your body better and feeling more confident in your sexual preferences.
And a confident, knowledgable lover/partner is not a bad thing is it?

3. SAFETY.
Let’s face it. A vibrator isn’t going to get you pregnant or give you STD. They are completely safe to use (If you get the ones made with the right material).

So YES, STAY AWAY FROM TINDER PLEASE.

Due diligence research on the material your toy is made out of is the 1st thing you should do.
Read reviews. Anything with phthalates in them is a no-no. Silicone is the best way to go.

Practice good cleaning habits too and you would be fine. Remember, a vibrator can be a great way to practice safer sex.

4. Stress Reliever/Mental Health
Orgasms release oxytocin, which, according to studies, can relieve stress and lower your blood pressure. Think of a vibrator as an investment in your own health and wellbeing.
In addition, research conducted at the University of Sydney has shown that self-pleasuring can lower the risk of type-2 diabetes, reduce insomnia through hormonal and tension release, and increase pelvic floor strength through the contractions that happen during orgasm!

5. For HIM.
Yes, for HIM.
Who says vibrators are only for women?

Vibrators can help a man explore his genitals too. Use it on the underside of his penis to help him become erect or to have orgasm.

So there you have it, some reasons to get a vibrator.

Now, where can you get a vibrator in Malaysia?

Thanks to Watsons, you can now buy them over the counter. No more dodgy, dimly lit shops in at some equally dodgy alley.
I’m glad that Smile Makers vibrators are now available for the everyday woman who is looking for smart ways to take care of herself and feel good about herself!

At Watson’s launch yesterday, I took a good look (and a good caress *wink*) of the 4 pretty, pastel colored “personal massagers”.

I had personally found personal massagers available in the market quite gaudy-colored and unappealing.
Well, not anymore!

This newly launched range of personal massagers are each given a character and its sleek designs are inspired by four fun personalities – The Fireman, The Frenchman, The Millionaire, and The Tennis Coach.  They are priced at RM129 each and RM59 for the lubricants.

On top of being completely paraben-free and fragrance-free, Smile Makers personal lubricants are water-based, pH-optimal and contain strictly pharmaceutical-grade ingredients with 99.5% purity.

Different types can help someone explore all sorts of orgasm. There are vibrators for external (clitoral) or internal (G-spot).

Fireman (RED) – inspired by the shape of flames (fire).
Usage: EXTERNAL, Clitoria stimulation.

Frenchman (Blue): inspired by the tongue. (Apparently Frenchmen are skilled with the tongue huh?)
Usage: EXTERNAL, Clitoria stimulation.

Tennis player: (yellow): inspired by the tennis ball
Usage: INTERNAL, G-spot:

Millionaire (Purple): inspired by the cigar
Usage: All purpose.

So which would be YOUR choice?
I got all 4 (FOUR!) of them!

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Lastly, neither partner should feel threatened by the desire to bring a toy into bed.
It’s just that – A TOY!

It will never replace the security and emotions of a close, loving relationship. But hey, if you’re single, it’s a pretty damn good second!

As for peer judgement, why care about what people think of you?
Isn’t your sexual wellbeing and satisfaction more important? Besides, no one has to know.
In fact, in a recent nationwide survey unveiled by Smile Makers, 9 out of 10 Malaysian women view women who own a vibrator positively or neutrally, thinking those women are open to new experiences and fun and spontaneous.

Woke up at 3am, arrrived at KLIA 2 at 4am. Boarded a 6:10am flight and landed in Changi at 7:15am.
Freshen up in Changi washrooms, grabbed my luggage and took the MRT to Expo.
Thankfully it was a short ride, just one MRT stop away.

I reached Singapore Expo at 8am, sat down to send out some urgent emails, gave instructions to my PA and the next thing I know it’s 9am and it is time to register for the exhibition.

The registration process was smooth as I got the necessary printed confirmation email with me.
Visitors are only allowed to enter the exhibition at 10am sharp so even if you are early, you would have to wait til 10am.

I started with Hall 1 since it was next to the registration area.

I found out soon enough that Hall 1 and Hall 2 were mostly machineries, but Hall 3 and 4 is best for caffeine freaks since black gold and tea flowed freely throughout the day.
Both Hall 3 and 4 offers a lot of gelato sampling opportunities too, while a couple of booths generously shakes and stirs out refreshing cocktails.

Hall 5 is scary. There are breads and pastries everywhere.
Every baking item you will ever need is here; utensil and all sort of baking ingredients and ready mix possibly invented.
At one booth they were selling baking moulds and trust me, it was really challenging to drag myself away without picking up one of every item displayed!!

Next is Hall 6.
We are coming to the more “interesting” halls now.
If you are here for leisure and not carrying out any F & B business research, head straight for Hall 6 onwards.
I was told that this is where the samples galore are, as well as cooking demos.

Hall 6 is mainly made up of:
1. French Pavillion where dairy products such as milk and cheese take precedence with the occasional appearance of foie gras. A friend told me there were truffles but I must have missed it today.
2. Singapore Tasty Food – plenty of local brands and locally produced condiments, breads, food products here.
3. New Zealand – fruits, dairy products, more gelato, meats and organic snacks.

Well, folks that’s it for today.
I’ll be exploring Hall 6 (yes again), Hall 7, Hall 8 and Hall 9 tomorrow!

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HALL 1 and 2: Machineries

As you can see, there’s a lot of business discussions going on and you are surrounded by machines that could possibly execute any food preparation task.

And of course, to demonstrate the capabilities of the machines, chefs were assiduously at work churning out delicious dishes and baked goods.

Perfectly shaped sushi and rolls – by machine of course.

I bet you didn’t know that the sous vide method can be used to gently heat up food in cans?

Try to sit in for some of the cooking demos and you can look forward to freshly cooked food immediately after.

Printing machines – to print on ice cream, macarons, etc.

The gelato machine area is where you’ll like to be at; unless of course, you do not enjoy gelato.
Most of them allow a spoonful as a sample and you can request to have multiple samplings, but there are some which scoops out a whole cup as samples!

I found some rather innovative flavours too!

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HALL 3 and 4: Coffee/Tea/Utensils.

How much coffee can you drink?
This area is amazing. Most booths are pouring full cups of black gold brewed cup by cup. And they were pouring them with a full smile and even had time to chat with you while they are at it!

Nitro coffee anyone?

I recommend Kian for a good cuppa because while you’re there you can chat with their friendly reps about their wares too.
Kian is a total furniture solutions provider catering to the commercial and residential sectors since 1983. They service businesses in various disciplines of the industry – from contract, export & manufacturing to wholesale.

Coffee machines in all sizes for all purposes.

Catch my friend Caryn at the 1872 Clippery Tea Co. The name sounds mild, but the cocktails aren’t!

Check out Fabbri to for awesome cocktails. And yes, in full tall glasses.

There are more gelato to sample here of course. Mec 3 seems to be well known for some reason.

But there were so many gelato and ice cream brands and I think most (if not all) taste good.

Hall 4 is also where the pretty chinaware and posh silverware are it.

A lot of them are beautiful; ranging from cutleries, plates, wine and spirits glasses and so forth.
But depending on your needs (and budget), some very restaurant, hotel-ish stuff, some colorful. Some sport super expensive but really fine workmanship while over at a Japanese section, it was all about bentos and Japanese knives.

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HALL 5: Breads

This is where there are enough loaves and cakes and croissants to feed an army for a month.

What I particularly favour about this hall is the baking equipment displayed!
These come in all sizes and shapes and made up of superb, durable quality because they are made for commercial use.

Some of these are for sale, otherwise you can always request for a namecard and try to contact them later.

In bread we trust, indeed.

Baking demonstrations are always welcomed. For me at least.

Plenty of samples to go around.

All the chocolates you can eat too!

Overheard: This pan will make sure your cake turns out PERFECT!

At some booths, freshly baked samples are offered in full size portions!

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HALL 6:

New Zealand Pavilion:

Put on these VR devices for a virtual reality tour of New Zealand.

Refreshing beverages, both alcoholic and non-alcoholic.

The amazing Coconut Butter I was telling you about.

And organic produce from New Zealand are of superb quality.

Dunninghams sausages. So good!

Sweet, crunchy New Zealand apples.

I have always favoured New Zealand’s dairy and produce. The food always taste so natural.

Taste of Singapore: It is all about local brands and local innovations.
I was impressed with the modernization done by some decades old preserve their brands and recipes.
Some have their sauces bottled, some items vacuum packed, some dehydrated.

BELOW: No need to head to the market for popiah skin! There are ready made pai tee cups sealed and packaged nicely too.

Cat and Fiddles cheesecakes by Chef Daniel Tay, another successful local brand.

Do you know that his cakes are available in KL now?
Well, there is only 4 varieties for now and none of his alcoholic ones, but if you are really curious, hop over to Hopp Cafe (pun fully intended) to try them.

FRENCH Pavilion:
Expect foie gras, breads, cheeses.

Well, there is just so much more and I’ll be updating this space as I get more pictures over the next few days.
Trust me, it is NOT possible to finish your rounds of FHA in one day.
So I’ll advise you to move really fast, or take 2-3 days off to visit this amazing and touted to be the biggest food exhibition in South East Asia!

FHA 2016 is from 12 – 15 April 2016.
The next FHA 2018 is going to be on 24 – 27 April 2018.
To get to Singapore Expo, just alight from Expo MRT (Green line) which is one stop from Changi MRT.

Frankie used to be THE char kuey teow man here.
Mention ‘Damansara Perdana char kuey teow‘ or ‘8888 char kuey teow‘  and the man in question would be Frankie.

The situation got a bit more interesting recently when a young (ok, maybe not that young but younger than Frankie) Igor started to work his wok at the coffeeshop right beside Frankie.
And that coffeeshop is Restoran 9999.

And given that both kopitiam are side by side, with the symbolic numbering of 4 similar digits, I thought this has the makings for a very good article.

Firstly, let me set the record straight.
I have certain preset criteria of how I like my Penang Char Kuey Teow and I’m pretty adamant about these factors:

1. Moist (but not greasy!), loose kuey teow.
I hate knots of lumpy kuey teow that made me feel like I was chewing on clumps of starch.

2. Charred bits from the wok with alluring smoky aftertaste.
A bit of char adds much character and aroma to the dish.

3. Bloody (as in spurting out blood when bitten into) juicy cockles please.
If you are going to add those miniscule, rubbery, shrivelled cockles, do me a favour and omit them so I can save time from picking them out.

4. A sprinkling of crispy pork lard qualifies for extra brownie points.
Make sure the croutons are fresh without any rancid taste.

5. Crunchy beansprouts but not raw ones please.
The beansprouts should be cooked yet remained crispy and fresh. That shouldn’t and doesn’t mean raw!

6. Lap cheong (Chinese wax sausages), chives and egg is a must.
Duck egg is preferred, but chicken is fine too. I don’t really care for prawns.

7. Overall flavourful with adequate heat from the chillies.
No one likes salty or bland char kuew teow right?

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So, did I find my fix at Igor’s or Frankie’s?

Sadly, no, I didn’t.

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Frankie’s Char Kuey Teow – Restoran 8888

Total of 3 visits
1st visit – I couldn’t find the photos but it appeared on my FB timeline TODAY as FB memories – what a coincidence!
2nd visit – 10th April 2016
3rd visit 19th April 2016.

The kway teow was too salty for me although the overall taste is flavourful with a distinct smoky aroma.
I couldn’t finish more than 3-4 bites each time because it was just bloody salty!

I went twice (recently) to be sure and the taste is pretty consistent.
However, on each visit feedback from my dining partners varies. Some agreed it was overly salty for them, while some didn’t have any trouble with the noodles.
That goes to show that it really depends on personal preferences.

From the charred bits it is obvious that Frankie’s char kuey teow does pack some wok-hei.
Another plus point is that the egg is broken up and mixed in thoroughly with the noodles. Frankie uses a thinner kway teow which would have been a bonus if I could actually enjoy them.

From 3 visits, I don’t remember any crunchy pork lard nor juicy cockles.

Prices:
CKT/Rice/Loh Shi Fun/Mee RM5.50 (s). RM6.50 (B).
Duck egg – RM6.50 (S). RM7.00 (B).
Hours: 10 am – 2/3pm (finish)
Off day: Mondays, not fixed.

1st visit: 21st April 2014.

2nd visit: 10th April. 3 of us shared 2 plates.

A friend of mine like it better with an extra egg.

Frankie offers fried rice and loh shi fun too other than just mee and kuey teow.

My favourite drink to wash off all the salt –  the pumpkin barley.

3rd visit: 19th April 2016.

Urgh.. those offensive rubbery cockles again.
Some said Frankie’s kuey teow is ‘moist’, but I thought it was quite greasy.

And a bit lumpy at some parts too.

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Igor’s Char Kuey Teow – Restoran 9999

Total of 2 visits :
1st visit – 11th March 2016
2nd visit – 19th April 2016

The initial plate I had on 11th March was better.
It could be that I ordered ‘spicy‘ then and for the 19th April visit my friend asked for ‘normal and a bit of chilli’.

Whatever it is, the 19th April plate was a mass of uneven bland and salty kuey teow.
The beansprouts were almost raw and the cockles rubbery. Lup cheong was present in abundance though, while the prawns were not only of substantial size, but also fresh with a firm and bouncy texture.
There were large slices of fishcakes as well.

I didn’t have any issues with my first plate, but the recent 19th April visit had me wondering what went wrong. My duck egg came in large pieces instead of mixed in with the kuey teow.

Well, at least Igor didn’t try to kill me with salt.

1st visit – 11th March.

Pork lard!

2nd visit – 19th April.

Hardly any egg with the noodles because the duck egg was in 3 large pieces. No pork lard either.

Those cockles … sigh.

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Well, the hunt for a good char kuey teow (that I like) continues.

Last but not least, the above are merely my preferences and thoughts.
Both CKT are well-received (popular) so that goes to show that taste is indeed subjective.

Restoran 4 Eight (8888) – Frankie.
Jalan PJU 8/5C, Damansara Perdana,
47820 Petaling Jaya, Malaysia.

Restoran Empat Sembilan (9999) – Igor. 
Jalan PJU 8/5D, Damansara Perdana,
47820 Petaling Jaya, Malaysia.

It would seem that I am on the char kuey teow trail, since I just posted about char kuey teow yesterday.

It is a coincidence really, because my favourite food is definitely not char kuey teow. It so happened that I was at Sisters’ again this evening, and since I’ve visited twice, I can safely conclude that the char kuey teow was not impressive.

Not at all.

The wok hei was lacking, the kuey teow lumpy and the flavours bordering on merely decent.
It was tasty enough for me to eat it, but not enough to urge revisits.

1st visit: 16th January 2016.

2nd visit: 21st April 2016. 

Why was I here twice then?

Well, I’ve tried it once and left unimpressed but it is only fair to give it another try before speaking my mind here.
I’m most open to give eateries chances if it wasn’t terrible, and really, the char kuey teow here is decent at best.

So, what can you expect for RM8.50?
2 prawns (1st visit), 3 prawns (2nd visit). Beansprouts. Egg. Some cockles. Chives.
No lap cheong.

You could upsize it for RM13.90 with additional cockles, squid and prawns but like I’ve said before, I don’t care for all that.
What I want is a good flavoured kuey teow with wok hei, beansprouts, egg and if possible, juicy cockles.

Now I’m not condemning this place in case hardcore fans get offended.
I’m just saying that the char kuey teow here isn’t my kind of char kuey teow. I haven’t tried the other dishes here and I would do so if I’m in the area again because who knows, the others dishes might be favourable to me.

Below: Chunks of fried egg hence my kuey teow teow wasn’t coated with much egg.

Cockles were small and the kuey teow clumpy at parts.
I thought it was a bit greasy too, but not to the point of being inedible.

One of the dish that I actually enjoyed was the Hokkien Char, a dish not common in KL.
For RM8.50 I was happy to be able to savour my favourite Hokkien Char complete with a punchy sambal.

So if I have to recommend a dish here, the Hokkien Char would be my pick.

Address:
Sisters Place (facing Evolve Mall the new mall beside Pacific Place)
Unit D-01-02, Block D, Jalan PJU 1A/4A,
Pacific Place Ara Damansara,
47301 Damansara, PJ, Malaysia

Contact : +603-7859 6128
Hours : DAILY – 9am- 11pm hours.

Sisters Place @ USJ16
11, Jalan USJ 16/2G
47630 PJ, Malaysia.
Hours: 7am – 8pm
OFF: Alternate Tuesdays

Everybody is in the search of the best nyonya restaurants in Melaka.
The colorful, bustling historial state is a magnet for the Peranakan culture; be it food, fashion or history related.

While choices of good Nyonya restaurants are innumerable, there are some that I personally endorse, and would spend good money on.
These are (in no particular order):
Samfu Restaurant, Mimosa Hotel (photos/review here)
Bulldog Cafe (photos/review here)
Unicorn Cafe (photos/review here)

If you were to ask me how many Nyonya restaurants I’ve dined in in Melaka itself before shortlisting the above, here’s the list:

I’ve (with local Malaccan in tow) visited and dined at the outlets as below:
1. Makko
2. Nyonya Sayang (Jalan TMR 21, Taman Melaka Raya)
3. Ole Sayang (Taman Melaka Raya)
4. Donald & Lily’s
5. Nancy’s kitchen
6. Song Nyonya Taste Cuisine
7. Aunty Lee (when she was still the cook in 2011)
8. Amy Heritage
9. Unicorn Cafe
10. Bulldog Cafe
11. Kafe Lin

And in March 2016 I added another Nyonya restaurant into my list, this time the only halal-certified Nyonya restaurant in Melaka, Seri Nyonya in Hotel Equatorial Melaka.

As of writing, the restaurant has been in business for over a decade and helmed by Chef Rubayah Md Zin.
A swift research prior to my visit revealed that their chap chye, chicken pongteh and their hiow peow soup are the signatures.
These 3 dishes were much written about already so for my lunch, I opted to order other items so my article would cover other “less signature” items.
Hopefully my article would provide more options so future diners to Seri Nyonya would be able to judge for themselves the dishes they might like.

Since my dining partner is not familiar with keluak and prefers the pongteh, I spared him the uncertainty and chose the Chicken Pongteh (RM19 – small) as our fowl main.

For fish we decided on the Gerang Asam (RM29++). He wanted a vegetable dish, but I wasn’t willing to fork out RM12+ for some greens. We got on middle ground with a popiah (RM10++).

Both of us love our chendol so sharing wasn’t not an option. He got the plain chendol while I zoomed in on the durian version.

Standard Chendol (RM5.00) and Chendol with durian (RM6.00).

The restaurant was quiet for a weekday lunch session and we were seated in one of the private rooms instead of the main restaurant.
Here, there were 3 tables occupied. Considering that most diners were shown into this room the moment they walked in, we are guessing that this is the main dining room for lunch.

One would have expected the service team to be attentive since it is just a small room with 3-4 tables occupied. But in reality, most of the staff remained outside the room and if you are seated in the room (as we were) there is no one around to attend to you at all.

We had to look towards the door repetitively and wave in hopes of catching any of the staff’s attention or wait until someone walks in to serve food to be able to request for any service.

The duration of our lunch was almost 1 hour, and the wait staff probably only walked in once or twice (not including he trips they made to serve the food) to check on the tables.

Now food-wise the dishes were overall palatable.
For pork free Bulldog Cafe triumphs over Seri Nyonya easily. But for a HALAL certified outlet, there are no current contenders to Seri Nyonya.

The fish gravy was tasty and sharp as it should be, but the fish was mildly overcooked hence it wasn’t as flaky as I would have liked.

BELOW: Yes, it looks good here, but it would be so much better if the flesh was softer.

The Chicken Pongteh (RM15.80++) was overly sweet and not as thick as my usual preference either. Components for the chendol was great; from the fresh coconut milk to the chendol jellies and soft red beans.

However avoid the durian version if you could, for the small glob of durian doesn’t taste anything like fresh durian pulp. It was in fact, a blend of smooth paste (we suspected) with added sugar.

The pohpiah was just a bit better than your usual coffeeshop versions but the sambal belacan (RM5 on the menu, yes, it does come complimentary with the pongteh) wasn’t too bad as it packs enough sourness and heat to satisfy.

We have decided to add on to our order if we like what we ordered but since we weren’t impressed, we didn’t.

Still, a halal Nyonya restaurant in Melaka is non-existent so this is your best bet if you are a Muslim or wish to entertain Muslim guests/friends.

I won’t recommend this over Unicorn (pork), Bulldog (pork-free), Kafe Lin (pork) or Wok and Pan (pork).
But if you are dining with Muslim friends or a Muslim yourself, then Seri Nyonya in Melaka is a good option.

Seri Nyonya Restaurant
Hotel Equatorial Melaka
Bandar Hilir, 75000, Melaka. Malaysia
Tel 606 282 8333 Ext 3380
Hours: 12pm to 2.30pm
6pm to 10.30pm.

I have a stupid question to ask.

Is the heat in the Klang Valley making you sweat buckets, keeping you hidden in air conditioned quarters and got you feeling parched all day?

If the reply to the above a positive “yes“, then I’ll like you to check out IDC Ice Dreams Cafe at Damansara Kim.

Trust me, in this heat I dream of ice all day.
Ice in my drinks, soaking in ice-filled bathtub and working in icy cold rooms. That, and ice cream.

IDC Dreams Cafe is missing the ice-filled bathtub, but pretty much checked the box for all the rest.

“Sipping on this soda is like hugging the air conditioner with your tastebuds“.
Uh huh.. count me in for this one!

Iced beverages are aplenty, while their ice cold desserts and creamy New Zealand imported ice creams is one of the best commercially available ice creams around.

You can choose to go as basic as just enjoying the Kapiti ice creams on its own.
And no, no one would judge you if you decided to order 10 scoops at one go.

Besides, Kapiti range of ice cream are beyond the usual predictable flavours so you can always have some fun trying out new flavours.
I like the lemongrass and ginger flavour, the feijoa and pear sorbet (not icy kind of sorbet) and the spicy apple crumble.

Should the need to get your caffeine fix arises, IDC’s unique affogato flavours are definitely worth considering.

IDC’s ingenious affogatos are not new, just in case you’ve been wondering.
However, for this visit, I was given the honour of trying their new menu so if you haven’t been here, you should.
And if you have been a regular, then all the more you should drop in to savour the new creations.

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Rosemary-infused Extra Virgin Olive Oil & Smoked Sea Salt, savored with Cheese Peppercorn Biscotti, paired with Kapiti Vanilla Bean Ice Cream. RM15. 

Adding oil to your ice cream may come across as a weird thing to do, but it works.
It seriously does, I promise!

Here’s how you should eat it:
1. Pour in the oil onto the ice cream.
2. Break the cheese peppercorn biscotti and swirl it into both ice cream and oil.
3. Take a mouthful of all 3 components and savour the sensations in the mouth!

You would be aware of the cold and creamy sensation plus salty and sweet flavours first; all these owed to the rosemary infused oil with the vanilla ice cream.
Then as you bit into the biscotti, its peppery and savouriness flavours come forth. With each chew, the savoury biscotti meld with the salty, creamy cold ice cream, all in all making each mouthful a fascinating delight to the senses.

Curious now?
Well, there is a deal going on for this particular IDC affogato – just visit IDC from 26 April to 1 May and you get this delicious dessert for ONLY RM10!

The next novel creation is the Honey Cereal Salted Egg Yolk. RM15. 
As someone crazy about anything salted egg yolk, I had high expectations of this “molten salted egg yolk affogato“.

The “liquid gold” is poured over a big dollop of Kapiti vanilla bean ice cream and honey sweetened toasted cereal.
I’ve had salted egg yolk gelato before and thus I was not perturbed by this combination. The grittiness of the salted egg yolk sauce was acceptable, the sauce not overly sweet plus the salted egg yolk flavour was unmistakable.

This would be my 2nd favourite after the rosemary olive oil infused one earlier.

The Pandan Rice Cake with Gula Melaka (RM15) is alike having mochi with ice cream.
It reminded me of ondeh-ondeh and if the pandan rice cake were indeed coated with grated fresh coconut, it would have been an even more intriguing dessert.

As it is, it was pretty ordinary, as the rice cakes does little other than adding a chewy component to an otherwise ordinary dessert.

As the molten salted gula melaka was thick, it solidifies a little when it hit the cold ice cream so it became “chunks of toffee” embedded in the ice cream!
However I did like the Kapiti lemongrass and ginger ice cream very much as it is one of my favourite flavours from Kapiti.

Hmm.. how could this be improved I wonder?
A little runnier gula melaka maybe? Or perhaps do away with the gula melaka and substitute plain pandan rice cakes with ondeh-ondeh (with liquid gula melaka inside) instead?
Then pair it with another ice cream flavour, say, like coconut?

Anyhow, that’s just my personal thought. Try this and let me know what you think!

Last but not least is everyone’s favourite chocolate dessert – the brownie.

Brownie Chunk Espresso Salted Caramel- RM15.
I like this very much and that is mainly due to the Kapiti’s affogato/vanilla/Anzac coconut ice cream which has a rich coffee flavour, rendering this version the closest to the standard espresso based affogato that we all know.

So there we have it; all 4 new creations of IDC to be launched next week.
So remember this, walk in from 26th April (Tues) to 1st May (Sunday) and grab this intriguing dessert for ONLY RM10.

I may gush all about it, but YOU got to try it to believe how good it is.
Heck, if you are not impressed, do let me know too.

BELOW:
Outdoor seating – great for rainy days and nights.

Otherwise, hide indoors in air conditioned comfort!

Parking is a challenge here but possible. The situation is better after 6pm.

IDC Ice Dreams Cafe
OPEN: 1pm – 11pm – Tuesdays to Sundays.
CLOSE: Monday.
30 Jalan SS 20/10,
47400 Petaling Jaya, Malaysia.

It was just a few evenings back that I feasted happily on kilograms of seafood and meat at The Pines Marche Buffet Dinner, all for the fair price of RM88++/pax.

It is in my personal opinion one of the best dinner buffet options in Melaka** (in Melaka, not KL) right now, considering that you are served unlimited amount of FRESH US oysters, a key selling point of this buffet, as I was informed that other buffets (in Melaka) offers frozen ones.

Well, I find the oysters plump enough and was indeed in unlimited amount that evening so oyster fans would be happy campers here.
The oysters are shucked on the spot too, so you are assured of non-contamination.

Subsequent to my meal, I posted a rather alluring image showing me digging into a mountain of fresh seafood on ice and I captioned my post with a long list of other delicious food that is part of this Marche buffet.
I was instantly bombarded with comments, private messages and queries about the buffet from Singaporean and Malaysian friends/readers.

The interest is justifiable of course, for RM88++ is merely SGD30 or RM102.

One would be hard-pressed to find a buffet with free-flow fresh oysters as well as generous cuts of Australian lamb and beef, not to mention the myriad of seafood for that price.

Now I have to forthright here.
There will always be hits and misses in a buffet. But that is precisely what a buffet offers; variety in unlimited quantities and thus diners can feast on what caught their fancy, and ignore those they don’t care for.

For The Oak’s Marche buffet, what I personally enjoyed was the fresh oysters and the seafood on ice as well as the grill section.
The scallops were as not plump as per my preference, but the prawns were alright. I was lazy to get my fingers dirty with the flower crabs the but I saw the other guests attacking them with gusto so that is a positive indication for the crabs.

There were more prawns over at the grill which was sweet and fresh so I opted for that instead. 2 marination of lamb means one could enjoy more lamb, but with different flavour profile.
There was one beef option, chicken wings, squids, prawns and thick, tender skewers of satay.

I was pleasantly surprised with the satay since the standard of most hotel satay can be scrawny and overcooked.
Even the peanut gravy was a nutty and thick thus it was a delight to savour.

For the meats, I did repetitively expressed my preference of “medium rare” to the cook in charge of the grill so all my meats turned out juicy.
I would suggest that you do the same, else you might find your meats overcooked or dry.

So to answer the burning question – is the Marche Buffet at The Pines Melaka worth the price?
Well, take this quiz first. If you answer YES to 2 out of the 3 questions below, then the Marche Buffet is for you.

1. Do you eat a lot?
2. Can you eat more than 10 oysters in 3 hours?
3. Do you enjoy grilled lamb, prawns and seafood and are able to digest copious amount of it in one meal?

Other than the live grill, seafood on ice and oysters, I would personally recommend the wok station where you can select fresh vegetables and mushrooms and have the chef cook it for you in varied tastes – (1) spicy, (2) with oyster sauce or (3) non-spicy.

I’m not a fan of the rest of the buffet spread. After all, if I could have oysters, freshly grilled meats and seafood, why would I want to eat tofu, broccoli and fried noodles?

But that is again, a personal preference.
Like I’ve said, buffets are popular for the very reason that there are choices for everyone. You are most welcome to feast on everything on the spread!

Lamb – too dry to recommend.

These bouncy, soft squids were a delight though.

Soups and breads.

Salad, cold cuts and some appetisers.

As you can see from the above, the rest of the spread is modest.
Hence this buffet would suit those who enjoy grilled meats, fresh seafood and oysters, as that would be the sections that I’ll personal recommend.

Next, what’s for dessert?

Though I’m a dessert fan, I didn’t see any dessert that caught my interest so I skipped desserts entirely.
The fruits selection was decent and I had a big bowl of ais kacang to end my meal.
There were unlimited ice cream as well, though not the type I would eat.

The buffet price includes free-flow of soft drinks and these unique made-in-Melaka carbonated drinks, which is quite nostalgic and can be a new experience for those who have not drank these before.
Try all the available flavours if you can!

Otherwise, there is a DIY drink dispenser machine for caffeine beverages.

**The Oak Restaurant does not serve pork or alcohol on its menu and it is in the midst of obtaining the JAKIM halal certificate. 

So there you have it, the most talked of buffet in Melaka now.
If you like what you see above, make your reservations via +60 6-240 2323.

Marche Dinner @ The Oak, The Pines Hotel Melaka.
RM88++ /pax, 50% off Sr Citizens/Child.

Available only on Friday and Saturday.
Hours: 6.30 – 10.30pm

The Pines Melaka
33, Jalan Tun Sri Lanang,
Melaka, Malaysia
FB: https://www.facebook.com/thepines.melaka
Tel: +60 6-240 2323

I’ve just checked into The Mangala Resort and Spa yesterday for a few nights’ of repose and fun.
And so far, it is turning out to be a few nights of fun indeed.

The Mangala Resort and Spa in Pahang is a mere 2.5 hours drive via the Karak highway.
The resort started welcoming guests from Jan 2016 and Tripadvisor reviews since then has been impressively positive. It it worthwhile to note that the resort has garnered consistent 5 stars ratings from the majority of its guests.

A few hours in and a hearty lunch later, the reason become apparent.

Service has been exemplary from arrival, as it should be.
The charming villas from each category are built with different classes of guests in mind, thus though Mangala Resort and Spa is a low density resort (only 31 villas over 60 acres) each of its villas possessed unique features and charms, so much so that many return visits are possible, for each villa will welcome you into its space and leave you charmed in its own ways.

Due to the interest generated from my social sites, I’m updating the images from the different categories of villas available here at Mangala Resort and Spa even before my stay has even ended.

These are real life images and prices shared are valid as of (27th April 2016) and for non-peak seasons.

As pictured above from Mangala Resort site, there are the Jala Villa (most standard category, sits over the lake), Vana Villa (the forest villas) and the Sara Cottages (the wetlands villas that sits over the lake).
For the suites category, there is one Vana Suite and one Jala Suite.

A total of 16 Vana Villas are available for bookings, but there are only ONE that offers both a gazebo and pool (which is mine, as pictured below) and THREE (3) that offers a private pool, but without a gazebo.

Prices:
Vana Villa standard – no pool : RM740 nett.
Vana Villa standard – with pool : RM890 nett.
Vana Villa with pool and gazebo (the one that I’m staying in): RM990 nett.

Vana Suite – with pool, 2 different villas and a separate living area: RM1240 nett.

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And thus let me begin with my Vana Villa, the sole Vana Villa with a pool and gazebo at RM990/night for 2 pax.
Do note that this is merely a pictorial posting and I’ll be describing in detail of my villa once I’ve checked out.
A video will be shared too once it is ready.

Vana Villa:

With pool and gazebo.

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Vana Villa with Pool:

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Vana Suite:

The separated living area.

The room villa on either side of it, and thus both “bedrooms” shares the pool.

BELOW: 2 rooms – one twin bed, another a double.

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Next we move on to the Jala Villas.

Jala Villa:

Standard.

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Jala Suite:

Jala Suite Living Room.

The verandah.

Jala Suite King Room.

The Master Room adjoining bathroom.

Jala Suite Twin Room.

The Twin Room adjoining bathroom.

The view.

Jala Suite pantry.

Sara Cottages:

Bedroom.

The verandah.

Sara Cottage view – the wetlands.

The bathroom.

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Like what you see?
Well, my stay has been excellent so far.

To keep expectations in check, do note the below (as of April 2016):
1. The F & B selection is limited for now. Breakfast is a semi buffet and hot food is ala-carte. The Lakeside Restaurant is open throughout the day and there is room service available as well.
2. There are construction on-going throughout the resort, but none that will directly affect your stay.
3. Recreation activities are limited.
Personally for me it is not a problem as I have a private pool in my villa and there is a gorgeous public infinity pool as well as a gym.
You can request for bikes (complimentary) to ride around the resort too.
4. The Mangala Spa is operational already and I’ll be updating about my spa experience after today.
5. WIFI works throughout the resort but signal can be weak at some areas.

That’s about it for now. In the future you can expect horse riding, a bigger gym and curated wellness retreats as wellness as more children/family oriented play areas.

For more information, please surf over to –> http://mangalaresortandspa.com/
MANGALA RESORT & SPA,
Lebuhraya Tun Razak, 26300 Kuantan,
Pahang Darul Makmur, Malaysia.
Tel +609 505 7788
Fax +609 505 7799

Find it on Google Map.