Archive for the ‘Ginger’ Category
- The Shop-
Cuisine: Chinese
Non Halal
Location: Level 4, Gurney Plaza, Penang
RM15-20 per person
Rou Gu Cha is better known as Bak Kut Teh” in Penang. We were having lunch in Queensbay GP since we are kinda bored by those fast food .. and we decided to try something new.
- the menu -
The restaurant offers a variety of Bak Kut Teh from pork to chicken and even vegetarian (Yes, you heard me right – a vegetarian “Bak Kut” teh with a touch of spice). And from Bak Kut Teh with soup to dry ones.
We found something different and we ordered a dry Bak Kut Teh (Gan Rou Gu Cha) @RM12.90+ per set and a soup variety one which is the normal Bak Kut Teh @13.90+
-Ginger and the chilly paddy -
- Fried dim su- fishball -
- the set of ro ku cha -
Sets comes with steam rice, seasonal bean sprouts, dim sum, herbal jelly and chinese tea. Gan Rou Gu Cha has pork ribs, streaky pork, cartilage, meat ball, mushroom, beancurd stick, cuttlefish, lady finger, dried chili, vegetables. Hong Jiu Rou Gu Cha has pork ribs, streaky pork, cartilage, hock, meat ball, mushroom, beancurd stick, traditional beancurd and vegetables.
- the soup style ru ku cha-
- Mee Style Bak Kut Teh-
Other than that, Anna ordered the Mee Ro Gu Cha.. which is kinda special . According to her, the mee is reall nice as well is yummy
-Dry Style Bak Kut Teh-
-The shop ( front view) -
Taste:4/5
Price: RM 48 for 3
See the original post:
The concept of Coi sounds all righteous and good.
“best ingredients we can find in our area: cultivated plants grown from heirloom seeds; wild-harvested leaves, flowers, barks and roots; local fish, seaweeds and coastal grasses; pastured meat, poultry and eggs from small farmers. These are the flavors of place.“
I was sold and went all out to make a reservation on Opentable.com until I got a confirmation and heaved a sigh of relief.
Maybe it was a combination of factors – the recommendation and the anticipation, that made this meal a major disappointment.
I won’t go into details too much, but in general, I thought the food might have appeared interest and pleasant to the eye, some of them did taste pretty decent while some of them just don’t make sense. Above all, I could not stand the pretentious wait staff, with their no-smiles-i’m-better-than-you attitude. There was no need to seem so high-handed. I know they are probably nice people outside the restaurant. So the friend and I tried to loosen them up a bit by going a couple notches up the decibel scale.
The restaurant was in a low-ceiling room that made me feel like I was in a upscale cave. All the tables were full (about 24 pax in total) and more than 50% were Asians. Just a note, I don’t want to imply anything. So anyway, we got the tasting menu, which was the only menu, at US$125 per pax (excluding tax and tip) without wine pairing. What did we eat?
Coi homemade bread roll
Scented with Coi essential oils (sage, pepper, and some flowers)
Scented with Coi essential oils (sage, pepper, and some flowers)
Honeymilk in a gel
Pink Grapefruit
ginger, tarragon, black pepper
Asparagus, Raw and Cooked
early season asparagus, flowers and herbs
early season asparagus, flowers and herbs
Inverted Andante Dairy Goat Cheese and Black Olive Tart
Vadovan gastrique, preserved lemon, wild arugula
Vadovan gastrique, preserved lemon, wild arugula
Abalone/Oyster
fennel in different forms
fennel in different forms
Sweet, Sour, Salty Bitter
glazed, young carrots, burnt breadcrumbs, almonds, wood sorrel
glazed, young carrots, burnt breadcrumbs, almonds, wood sorrel
Earth and Sea
steamed tofu mousseline, yuba, fresh seaweeds, mushroom dashi
steamed tofu mousseline, yuba, fresh seaweeds, mushroom dashi
Nettle-Ricotta Cannelloni
wild mushrooms, oxalis flowers
wild mushrooms, oxalis flowers
Slow Cooked Farm Egg
slow roasted farro, erbette chard, brown butter parmesan sauce
slow roasted farro, erbette chard, brown butter parmesan sauce
Trio (Soyoung Scanlan)
toast, spring lettuces
toast, spring lettuces
Caramelized Jasmine Custard
Hazalnut and cocoa textures
Hazalnut and cocoa textures
Olive Oil Shortcake
strawberry rhubarb, lemon balm, long pepper
See original here:
Different from what the title would imply, I’m not writing a hopelessly romantic getaway post. In fact, the trip was initiated by a not so amorous reason – to clear Fishy’s annual leave for the first quarter of 2009.
Hokkaido was in the list.
Koh Samui looks not too bad either.
Infomercial break: Visit , a newly established boutique resort by my company in Koh Samui 
Whatever it is, the plan was to fully utilise our passports and travel out of Singapore. Ding dong here and there, after all the cost and time factor consideration, we ended up here…
Bintan Island.
An Indonesian Island that is blardy near to Singapore and is the well-known beach holiday travelling spot for Singaporeans, something akin to Malaysian travelling to Port Dickson.
The island has become so popular among Singaporeans that all prices are denoted in Singapore dollars. And nothing is cheap here.
Lunch was in the resort beside a muddy pool.
Trying to be adventurous, I picked some funny looking fruits from the buffet spread counter, thought it would have tasted something like lychee. But yiaks…the flesh was so hard and it tasted like one semi-sweetened garlic. To date, I still have no idea what is the name of this fruit. Shit, or was it only a plastic display.
After all the funny food and fruits, our next plan was to show off our assets.
I mean the colourful bikinis that we brought.
For that 3 days we took the risk to ride on the ATV (All-Terrain Vehicle) or known as the quad-bike.
The ride was a rough and tough one, across the muddy pool, sandy pathway, up the hill, down the stream, and the whole vehicle was so hard to navigate that I almost crashed myself right into a tree. .
.
15 minutes on the road and we regretted. Blardy hell, we even paid for one full hour of ride that cost us SGD 80. We suffered through the whole ride with aching fingers, dirty black face, dusty eyes and cuts – I think I hurt myself when I lost control and drove passed one thorny branch.
The evening was spent on the beach attempting beachy jumps.
.
Piggy did the “pray-while-you-splash-water” jump.
.
I attempted the “as-if-I-did-yoga-by-the-beach” pose.
Why am I always so determined to make myself look stupid.
Oh, and we saw an island swam us by…
The holiday was not too bad after all, albeit abit commercialised as the whole island is dedicated to earn monies out of Singaporeans.
I had fun.
We had fun.
View original here:
Idyllic Lamma Island
Even before I planned my HK trip itinerary I knew I wanted to head over to (???). Afterall, quaint, peaceful, tranquil etc has all been used to describe this charming island. Furthermore, it’s only a 35 min ferry ride away from Hong Kong (Pier 4 at Central ) which we shared with mostly Caucasian kids and their Filipino maids (before realizing Lamma island is a haven for expats!). Our afternoon there was probably one of the most memorable excursion during our 4 day HK break where even the foggy weather we encountered gave way to clear blue skies. Reached the northern village, Yung Shue Wan (??? or Banyan Tree Bay) and followed the picturesque walking trail towards the eastern village of Sok Kwu Wan (???). Due to the gorgeous weather, we decided to take a break near one of the pavilions along the trail to watch the sunset and it was definitely a humbling experience to see the island washed aglow in the golden light.
Most of the shops along the main street of Yung Shue Wan village sold food or souvenirs. We passed by this fella selling Egg Waffle Balls (???), Waffles and Takoyaki balls and opted for the egg balls @ HKD 10 per portion.
The egg waffle balls were pretty interesting as it had a slight crisp crunch to it, yet was somewhat chewy and soft on the inside. Probably not the best in HK, but it sure made a nice snack as were walking down the street.
Having read on a touristy pamphlet that Lamma Island had great tofu fah (???), we spotted this eatery on the main street and decided to have tea here. Only one table was occupied by a bunch of locals and they were talking at the top of their voices but that only added to the charm of Lamma Island.
Had to have the specialty and ordered the tofu fah and leong fun (??). The syrup on the tofu fah had a orangey-red tinge to it which we later found out was due to the ginger. Even the sugar was in the same shade of colour! Very smooth and not too sweet. And the leong fun was very refreshing.
As we made our way towards Hung Shing Yeh beach, we spotted this shack also selling tofu fah and then only realised that this was the famous Ah Po Tofu Fah that was mentioned. Haha. But we were quite pleased with what we had earlier and didn’t stop by.
Continued our walk and Hung Shing Yeh beach was gorgeous. Couldn’t resist climbing the rocks (even though I slipped and scratched my Ixus badly hence its new nickname – Scratchy) and sitting on them while soaking our feet in the ice cold water. By the time we reached Sok Kwu Wan after our few detours, it was already getting dark. Sok Kwu Wan is less picturesque than Yung Shue Wan as it’s more of a fish farm, lined with seafood restaurants. Even the ferries don’t run a frequent enough service here in comparison to Yung Shue Wan.
We still decided to experience seafood dining the HK way while waiting for the next ferry and chose (??????), the largest seafood restaurant there. And lucky we did as they ran their own ferry shutter back to HK and we managed to get a free ride back, while enjoying the brilliant night view of the HK skyline in the cool breeze.
It was fun picking out the live seafood from the tanks but we couldn’t afford to have much as we still planned to go to a couple of restaurants upon returning in HK. This plate of Flower Snails (??) was very fresh as it was scooped out from the tanks just mere minutes before being served. At HKD120.
This prawn dish was prepared with a dry garlicky soy sauce and was very yummy. This dish cost around HKD 180 for 4 large prawns.
Despite the steep price tags (in comparison to M’sian seafood lah), it was still quite a dining experience and the seafood can’t get any fresher as all of them were picked from the live tanks. Service too was top notch and the free ferry shutter def. helped.
Other review on Rainbow Seafood Resurant ;
-
-
Read more here:
The girl friend needed dessert even after all the sashimi and sushi. She was particularly hinting for steamed milk. Now, I haven’t the slightest idea what steamed milk was, nor was I really in the mood for dessert when my stomach was longing for a break from an overdose of food. But I went along and we walked just a few blocks away to this Yee Shun Milk Company, apparently famous for their steamed milk desserts.
We each ordered something different – original for the girl, original topped with red beans for the growing boy and ginger flavour (?HK$21) for me. And oh, you can also choose between the hot or cold version.
Now, the appearance of the steamed milk was not unlike soy bean curd. But it was less dense and not as smooth. There was a distinct milk flavour and it was not further sweetened with syrup. I loved my dessert because there was just a slight hint of ginger so it was really refreshing, plus the dessert was very light when I thought it would be custardy and heavy. So, despite being so full, I slurped up every bit of it.
I strongly recommend for milk lovers to give this dessert a try when you are in Hong Kong.
Yee Shun Milk Company
G/F 506 Lockhart Road
Causeway Bay
Hong Kong
Tel: +852 2591-1837
(several locations throughout HK)
Excerpt from:
The day started with a “yum cha” session at the old eatery, Aik Hoe Restaurant located in Carnavon Street. This restaurant which occupied two shop houses still managed to retain its old nostalgic charm after fifty over years. The fixtures of old ceiling fans with flooring of small squares of blue and white tiles still [...]
Read more here:
It was the Chinese name that attracted me. with the same pronunciation as the chinese saying on contentment; “????” in which to know contentment and gratitude is to know happiness, it was quite a memorable name. it was just down the street on in HK and I’d pass it on the way to the MTR station. Anyhow it was a place that served in fast food style. On our last day staying in HK island, we popped in for a quick bite and found out that they also served various c
Rice congee is very much the staple breakfast item as noodles and dim sum in HK. And for the uninitiated, rice congee is basically a very thin porridge, or rice gruel. Eaten with various condiments, the most well-known and popular of all is yau char kway (???) or .
The interior is very modern, a far cry from what you would expect of an old school congee eatery with its shimmery mosaics, and wood veneered booth seats, but very inviting and comfy nevertheless. The air-cond was switched on full blast, but the hot congee would soon warm one up.
We started off with (??), fried dough crullers encased in a thin sheet of cheong fun (??) or rice rolls . The rice roll skin must be thin yet not break when picked up. It was alright but would have preferred crunchier dough crullers. Hehe.
I am sure those of you would have followed dramas religiously would have heard of the “Teng Jai Jook” (???) or Sampan Congee before. The story goes that boat people sold porridge with chockful of ingredients to passerbys and it became a specialty. The blend of ingredients included fish (???), lean pork (??), jellyfish (??), cuttlefish (??), peanuts (??), crunchy dough crullers etc and this version also included pig skin (??) and some deep fried crunchy vermicelli. Tastewise, it was quite good as I love the almost paste like consistency but I found that the presentation was sloppy as the congee was overflowing.
Considering that it’s more a fast food place, the service is on the abrupt end, but still tolerable. And the choices of congee available is quite impressive for me, so if you’re around the area and rice gruel is your thing, do pop in. Apparently their claypot cheong fun dishes with curry or beef are quite popular too.
Congee Wonderland ????
175, King’s Road,
Fortress Hill, Hong Kong.
????????175?
Open: 0630am – 2am
other reviews; (all in mandarin)
-
-
-
See original here:
I am happy to see myself featured in the “We Eat” section in the Guang Ming Daily published on 29th March 2009. It was indeed an honour to see the full page article of myself having breakfast in Aik Hoe, one of the oldest restaurants in Penang which is well known for its authentic dim [...]
Read more here:
As a newbie to an area, I would usually choose to patronize the restaurant that is recommended by word of mouth or through the blogs. This time around I chose the Cia Xiang Seafood Restaurant in Bukit Tambun for our family weekend makan outing. This restaurant is nearby the Bukit Tambun Interchange of the North [...]
The rest is here:
i actually heard about this place only after reading “” and was curious to see how it fared in comparison to the old school places recommended so I went to seek it out. Got out at the Wanchai MTR station to find that Lockhart Road is actually quite a long stretch, with tile shops, bathroom ware shops etc lining the road and we were on the wrong side (better to come out of Causeway Bay MTR station). So we had to walk (much) further down to find Sunshine Plaza, which is in actual, quite nondescript.
Despite the walk down so many blocks, we were still a good 30 minutes early! They open only at 11am. The staff were only setting up the tables etc so we sat at the waiting area and twiddled our thumbs. Heh. However as soon as they were ready, we were ushered to a table near the window. And slowly, groups of dim sum lovers trickled in…
Instead of the usual peanuts and pickled vegetable appetisers we Malaysians are used to, we were given this small dish of chilli beancurd with cubed ham. A pleasant change and it tasted quite good. Was delighted to bite into the dark coloured cube to find that it was chinese ham. Yum.
I decided I wanted good ole chinese dim sum and ordered THE typical dishes of siew mai (??) or pork dumplings, and har gao (??); shrimp dumplings. As these were steamed upon order, waiting time is considerable.
Even the look of the siew mai entices with the yellow, green and orange. Packed tightly with minced pork, shrimp and vegetables, this was indeed a parcel of steamed deliciousness. The meat was juicy, with a bit of a crunch and topped with a pea, bits of salted egg and diced mushrooms.
The har gao was also wonderful with it’s very fresh prawns and translucent skin. Apparently a good shrimp dumpling pouch should have 7 to 10 pleats and I think this was achieved here.
Pinkpau also raved about the polo char siew bao (?????) so I decided to go ahead and order it and I must admit I am glad I did! It’s really as good as she claims. The skin and texture of the bun is akin to a mexican bun’s and smells really aromatic and inviting. The warm, fluffy bun couple with the char siew filling is really enough to send any char siew bao lover to heaven.
As sang chow lor mai fun (?????) or Stir fried glutinous rice is one of my favourites in M’sian dim dum restaurants, couldn’t resist ordering it when I saw it in the menu. If I thought ours was good, this certainly trumps it by miles. Not only is it not oily, the aromatic rice is a sight to behold with the bits of mushrooms, diced lap cheong (waxed sausages), piquant green onions and stringy egg omelette. Paired with , which spiced things up a little . A wee bit on the sinful side perhaps, but nevertheless a much appreciated indulgence.
Actually we also ordered a portion of the char siew but our order was overlooked (thanks to the slip of paper falling to the ground unnoticed) so we were given a complimentary dessert. I opted for my favourite, the Mango Pomelo Dessert (????). Even though it was creamy and milky, I wasn’t as wowed as I hoped to be. Instead the pomelo pulp infused a light bitter aftertaste and we joked about having to export to HK for that much needed sweet note. Hehe.
Total damage was HKD 212 which is on the high side. But we probably had the best dim sum here during our 4 days in HK. Everything was fresh and well prepared and had that dainty finesse that I have come to expect of these steamed baskets of tiny meat parcels. During our wait, I also overheard the maitre d’ taking orders for dinner reservations, suggesting that this place is also quite popular for their other Cantonese dishes. They have also recently been featured in the 2009 , recommending their stewed abalone and goose web, braised cow’s tail in red wine.
Fu Sing Sharkfin Seafood Restaurant ????????
1/F, 353 Lockhart Road,
Sunshine Plaza,
Wanchai, Hong Kong.
?????353?????1?
Open : 11-3pm, 6-11pm.
other reviews;
-
See the original post: