Wednesday, December 30, 2009

DINNER @ VERINICE CAFÉ, JALAN ANG CHENG HO, KUCHING

Seafood Soup

A price cut on its gimmicky soup is too great an offer to pass up; besides, it's been a while since I last had a meal here. The soup in question gets served on some sort of paper. Alas, we never have a chance to sample it that way 'cos they are out of the paper. Thus the soup is just served in an earthen ware, and it tastes like an ordinary soup cooked with a mixture of seafood. But still the evening's dinner is not a total loss, with or without the paper soup receptacle.

Monday, December 28, 2009

LUNCH @ ZHONG YUAN KITCHEN, 18, PREMIER 101, JLN. TUN JUGAH, KUCHING


This is my first visit to this place (prior to the "already blogged" dinner) with WilChua. It's sheer luck that this time I manage to get something out of the kitchen, having failed several times before due to the closure of the kitchen after 2 p.m. And it's near its closing time too 'cos the waiter comes around to give us a 15 minutes warning of the kitchen's impending closure. That's how late our lunches tend to be at times.




Friday, December 25, 2009

DINNER 2009 @ GOLDEN HAPPINESS RESTAURANT, JALAN CHENGAL, SIBU


A Dinner that starts off with a noodle dish is an UH-OH! It's usually a dish that is served towards the end of a meal, as a "fill-me-up" item. Does it mean the dinner is on downward spiral from herein?

Wednesday, December 23, 2009

LUNCH 2009 @ SRI MERANTI, JALAN HARDIN,SIBU


It's been a while since I posted any chow-time at this place, although this is always the last stop before hitting the sack every time I'm in Sibu. On rare occasions, we do pop by for lunch. In this town, most people head home for lunch, provided you have a home to go to, 'cos the town is so small that you have time to lunch at home, take a nap before hitting back to the office. That's the joy of having this laid-back lifestyle. I'm so into it that you'll have to figure out what I've had for lunch. Ah, the malaise sets in...







Monday, December 21, 2009

PRE-X'MAS DINNER @ MY RESTAURANT, SAMA JAYA, KUCHING


Does having a X'mas dinner before X'mas makes it less Christmasty? Not, if you're not into the whole X'mas enchilada. Anyway, when does pork work into the X'mas theme of a Jewish birthday? What do I know, and should I care? I've no sentiment for my own birthday, much less should I care for somebody else's. After all, I'm in for the food...



... and it has nothing to do with X'mas. Since it's near that time of the year, I call up Walter for a reservation, and suggest Gammon Ham and leave the rest in his good hands. And what do you know? He comes up with a loaf of bread! That's the first thing he eagerly shows me straight off his oven when I pop my head into his kitchen portal hole. Has he got a surprise or two for us!!!





Sunday, December 20, 2009

Friday, December 18, 2009

HERE, THERE AND EVERYWHERE @ 101 FOOD CORRIDOR, JALAN SIMPANG TIGA, KUCHING

Grilled Cuttlefish

There's something about this place that 's intriguing... this plot of land has been sitting idle for the past 20 or so years while its surrounding area develops into housing estates and commercial lots. All this time, the owner has been sitting on a goldmine. I bet all the Lillians in the world will have a swine of a time feng-shuing this and that, after the fact - as usual.

The place has become one of the hottest night spots for its gung-ho hawker-stall food. All the feeder stalls of the various coffee shops will happily deliver their food to your table along this few hundred feet stretch of a corridor, no matter where you are sitting. And parking is a cinch, and with a few private security personnel thrown in as well.

Wednesday, December 16, 2009

A VERY VEGETARIAN DINNER @ GRAND MARGHERITA HOTEL, KUCHING


We knew of this dinner coming months and months ago, as the mother of the groom had been meticulously planning it for the only son of two siblings. This dinner goes beyond your normal vegetarian meal; the bride not only adheres to a vegetarian regiment, she doesn't take glutton as well. That's a double whammy for us normal mortals. And it's a first for the hotel to be serving so many tables at one go, and not just an isolated few tables.



So when I met the chauffeur-designate at Sunny Hill over a cup of ice cream, we were pondering of the different permutations of
vegetables like broccoli, snow peas, cauliflower and the mushrooms that would be served, minus the gluten mock-meat or seafood; we can't imagine what the chefs will cook up with another restrictive barrier being put up: No gluten fake meat! So wonder no more...

Monday, December 14, 2009

S.P.A.S DINNER @ LI GARDEN RESTAURANT, HOCK LEE CENTRE, KUCHING


You know you don't belong when you're the only one at the table who brings a camera to the Sarawak Photo-Art Society's 22nd anniversary dinner. Everyone, else except for a chosen few, (and I'm not one of them) leaves their egos Nikons & Canons at the door. I'm not a member nor an invited guest; I pay for my way in, and the RM38 brings a lot of joy...

Four Hot & Cold Deluxe

Shark's Fin Soup With Seafood

Eight Treasure Steamed Rice

Deep Fried Szechuan Duck: Slicing The Crispy Skin

Deep Fried Szechuan Duck: The End Result

The duck is one of the specialities of the house; I think they moved a couple of dozens that night.. It's done in 2 dishes: the sliced skin with the pancakes and cucumber/green onion/HoiSin sauce condiments, and the crispy deep-fried duck meat (below).



The skin and all is next to fabulous. However, the meat is a bit bland. Otherwise, it would have been a perfect snack food that goes with the beer.


Deep-Fried Butter Prawn With Crispy Sauce

Braised Mixed Vegetable With Chicken Oil

Yam Pumpkin

Seasonal Fruits

Friday, December 11, 2009

DINNER @ LEE COFFEE SHOP, STUTONG, KUCHING


Fishball Soup

It's one of those rare occasions that we venture to this part of the neighbourhood in the evening in search of food. This is our 2nd. time here. The fishballs we had the first time was good, so we have another dig at it, but with everything the stall has under the moon; they are all made from different varieties of fish, thus their texture are different from one another.


Chicken Claypot Rice

The claypot rice was one of the stalls we overlooked the other time. Pleasantly surprised that it's good, and the long wait is worth it. It has Chinese sausages (although I asked for them to be omitted) and salted fish in them too.


Charcoal Grilled Cuttlefish

And this is not something you don't encounter everywhere these days - grilled and pounded cuttlefish. It was a favourite movie-going snack with the vinegary chilli sauce; it gave a whole new meaning to the term "scent-surround"!

Wednesday, December 09, 2009

A POLITICALLY INCORRECT LUNCH @ HUA KEE SEAFOOD & CAFE, SELANGAU

Wild thing!

You make my heart sing,

You make everything...groovy,

Wild thing!







If you've read the heading,
and understand it correctly,
you'd better turn away now,
or you'll be sorry!
Some of you may find the images
gratuitously off taste!

Monday, December 07, 2009

DINNER #2 2009 @ BLUE SPLENDOUR, WISMA SANYANG, SIBU

Mee Sua Soup

Like I said that I would be back earlier in the year; well, it's almost a repeat of the last entry with a slight variation. Can you spot the difference? More often than not at these dinners, it's like flying on auto-pilot, cruising through each dish with the occasional pockets of turbulence; like the cheese shrimps (2nd last dish), which had been prepared well ahead of time and the cheese started to congeal by the time it got to the table.

And there was something you don't see everyday on an appetizer plate: fried bait (And yet the judges at the Australia's 1st Masterchef's competition laughed off one of the contestants for serving fish bait!!!). The Ang-Chow (Lees) duck was one Foochow home-dish that had somehow found its way to the banquet table; the lees masked the strong flavor of the
duck.

Hors d’oeuvre Platter

Spinach Soup

Abalone Mushroom With Sea Cucumber

Ang Chow (Lees) Duck

Cheese Coated Shrimps

Water Melon, Pineapple and Dragon Fruit Platter


Like most of these dinners, there were the usual karaoke interludes. See the Sopranos (minus the diva ) [above], apparently the pensive mood said it all. Even the kid was bored of the whole affair; lucky for him, he had his Nintendo DS. "The sky is falling! The sky is falling!"

Friday, December 04, 2009

WHAT I HAD 2 NIGHTS AGO @ ZHONG YUAN KITCHEN, 18, PREMIER 101, JLN. TUN JUGAH, KUCHING

Popiah Skin Wrapped Unagi

It wasn't too hard to decide where to have dinner that night... CW mentioned of the place near his place, and I've been here a couple of times (have one uncompleted post) - the last was when Ah Boon Chek brought us for lunch last month.

We started off with its appetizer of Japanese eel wrapped in Popiah skin and deep fried. It was a good of a nibble - something akin to to the meat floss wrap you get during Chinese New Year. It tasted good already on its own without the mayo mix.

Fried Shrimps With Spicy Zhong Yuan Sauce

It seems for simplicity sake, the restaurant names a number of dishes after itself. And you can't go wrong ordering its signature dishes. The frying of the shrimps is ordinary enough, but it's the sauce that makes its own. It had the elements of sweet, salty sour and spicy hot at the same time - subtly and not quite revealing its sources.

Herbal Black Chicken Soup

A dose of healthy tonic was called for... for someone who was a year older. Sweet and without the usual bitter taste that was expected of most herbal soup. Did I feel revitalised? Maybe I need a couple more of those to give you a definite answer.

Cold Midin Thai Style

It seems everyone is jumping on the band wagon of offering the non-fried Midin. This one was slightly different with a few dash of sesame oil.

Fried Ribs In Shanghai Capital Sauce

We ordered it house dish of braised pork belly in a claypot; somehow, it took the longest time to arrive. About 15 minutes after we finished the salad, we were informed of "certain malfunction" (if I could decipher the Mandarin) with the meat or sauce; we were asked to order an alternative. This was a first: it's like Paul Masson's "We'll sell no wine before it's time." At least they were honest and not pushed out some craps onto the customers.

We had its other popular meat dish; it was a double-cooked pork ribs with another of its indiscernible sauce. It was deep fried and then braised (or vice versa) until the marrow turned supple, but the meat didn't easily fall off the bone. But there was something about the pig that night; it smelled like an Ang-Moh swine - the uncastrated kind.

Wednesday, December 02, 2009

BIRTHDAY DINNER @ THE IMPERIAL DUCK, JALAN CHAN BEE KIEW, KUCHING


It's inescapable not to order the duck when dining here... okay, okay, only once when we were here for afternoon tea, there were not duck in sight on our table. Having said that, that's the glorious duck we have on our table that night - mighty fine looking one if I may say so! Its taste is commensurable to its good look. However, that's not always the case here, even for a shop that bears the imperial title.

The Imperial Duck

So beside duck, we dig deeper into its menu to have a lick into its other specialities. And what kids can resist a sweet and sour spareribs, and on French fries too! Pièce de résistance!

Zheng Jiang Pork Rib

Stewed Pork Tongue With Spiced Soya Sauce

The pig's tongue is too irresistible to pass up on. Beautifully sliced... sluuurpppp!!!
Next up we have the brain food, ginkgo with mushroom and xiao pai chai. One hack of a pile of slob with a so-so taste to match.

Fried mixed Mushroom With Ginkgo Nut

Two Types Barbecue Combination

The obligatory Cha-Sui/Sui-Youk (BBQ Pork & Roast Belly) to round out the meal. Finally, a place that serves Lai-Tong (soup of the house, but it's not free though. But it does provide a tingle of familiarity.

Soup Of The Day: Kelp with Carrot Soup

ABOUT THIS BLOG

As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

BAG OF TRICKS

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