If there’s one ritual I find most therapeutic, I would say that it’s grabbing a few magazines at my nearest Border’s bookstore and tucking myself away in a little corner as I quietly read undisturbed for a couple of hours before picking one or two that I would then purchase.

That’s the thing I love about many of the merchants (also known as BMerchants ) that are participating in the BCard loyalty program . Starbucks, Borders, and the other F&B, service and travel and holiday merchants – most of them give you that feeling of “do what you like”, which gives me that feeling of a home away from home.

It is little wonder that, despite there being bigger and some might say “better” bookstores around, I always return to the same Borders that makes me feel at home. My loyalty is born of the culture they have nurtured in their business. Already having a few BMerchants as an existing part of my lifestyle, it’s a real no-brainer for me to get myself a free BCard to gain further benefit from my regular routine living.

Krispy Kreme - one of the merchants in the growing list of BMerchants

In essence, I present my BCard alongside my regular purchase, which entitles me to points; which I then use to redeem cash rebates or vouchers at the same merchants (which means I have a choice of redeeming products and services that I’m already happy with, instead of useless and irrelevant “premiums” like torchlights and umbrellas).

Though I know of so many people that love to camp in a Starbucks (one of the 47 BMerchants currently participating in the BCard program) , I much rather curl up in a quiet corner of my nearest Borders bookstore and just “B” alone with my magazines.

Roast pork shoulder

Ever picked on a piece of crispy pork skin and wish you could just go out and buy bags full of the stuff? Well, there is hope for all you crispy pork skin lovers out there.  Just follow these simple steps:

1. Organize a Chinese New Year dinner to be schedules at least three days later.
2. Invite friends and family.
3. Go to Aunt Ann’s Roast Pork Facebook page or call Aunt Ann at 016-3313007 and place an order for her home-made roast pork at RM160 for an entire roast pork shoulder (which weighs at least 2kg).  If the crowd is big, consider roast lamb (at RM250, weighing at least 2kg) or some roast turkey (at RM350 for a whole 6kg bird). Be sure to order at least three days in advance, because good meat needs to be sourced fresh and prepared fresh.
   

   Roast lamb

4. Make payment as instructed and collect the roast meats at the agreed time at Vista Kiara (Mont Kiara).
5. Bring the meat home and give all your attention to the roast pork.
6. Remove the ultra crispy  pork skin from the otherwise lean shoulder meat. Enlist help if necessary, but make sure the helpers don’t eat the skin. It’s yours.
7. Once all skin is removed (it falls of easily), bag it for your own consumption.
8. Serve lean shoulder meat and nobody would suspect anything amiss because the lean meat is flavourful and aromatic despite the missing skin.
9. You win. Enjoy your pork skin crackers with bursting fatty juices in every bite at your own leisure when nobody is watching. Consider signing up at the local gym if this becomes a habit.

Disclaimer: May cause instant addiction and other health implications.

Yes, peanut butter. That dense, rich texture that’s both sticky and smooth at the same time; that lingering taste at the roof of the mouth that is reminiscent of its complex flavours; that intensity that borders on both sweet and savoury depending on its mood and setting.

Peanut butter snow pie

It is that near-obsession for peanut butter which makes dive into Gecko Gastrobar’s peanut butter snow pie with outright recklessness. The predictable vanilla ice cream and sweetened condensed milk steal no attention from the peanut butter crumble base that’s made in-house with Gecko’s own recipe. I can only aptly describe the flavour and texture as exactly like Reese’s peanut butter cups (if you’ve never tried any before, you don’t know what you’re missing) except less greasy. Decadent doesn’t even begin to describe this dessert.

Guinness ice cream

McCallan 12-year single malt whiskey ice cream

For evenings when a sugar overload just won’t cut it, alcoholic ice cream does carry a certain charm. Made in-house, the Guinness and the McCallan 12-year single malt whiskey incarnations of ice cream each delivers a duo of sins in a single serving. The Guinness ice cream is as refreshing and roasty as the original drink itself, with that same slight bitter aftertaste that’s contra-intuitively delightful. It’s texture is befittingly like a sorbet, yet somehow it’s subtle complexity doesn’t seem at all out of place.

The rich smoothness that one would expect from a fine single malt such as the McCallan renders well in the ice cream version of this whiskey. While it’s colours are masked deceivingly well in this form, its flavours are not as bashful.

Alcohol rarely fails to delight, especially when sugar join in the fun; but for me… perhaps only me… my thing will always be peanut butter.

Nerotica’s Meatilicious January offerings serves up a healthy amount of sexiness in their 7-course wine-paired menu.

The first part of the prelude to the entrees,  a platter of pork cold cuts including two types of prosciutto tempt the tongue. Prosciutto is a really beautiful, beautiful meat. Uncooked legs of ham, salted and pressed, and then dried in a cold and damp environment, and then aged for up to two years; prosciutto is heralded by some of the most enthusiastic of pork lovers. Smooth to the tongue yet pleasantly resistant to tearing, the salty and primitive pork flavors are almost contradictory with a contrast of mild and intense; even those who are generally averse to raw meat (like myself) would find it perhaps more enjoyable than cooked cold cuts.

The sensuality of the menu doesn’t stop there. The second prelude to the entrees is another raw dish, this time in the form of steak tartare. Essentially finely-chopped raw Angus beef sirloin, anchovies,  and plenty of different herbs and spices, it can be quite an intimidating starter… at first. When I was a child, I didn’t know better and thought kissing was disgusting and I could never like it. Now, well… let’s say I’ve had a little change of heart; and it was the same with the steak tartare. Once I popped on into my mouth, I wouldn’t say it didn’t resemble a very sexy kiss.

With Neroteca’s Meatilicious January menu, the sensuality of uncooked meats may stop at the starters, but its erotic appeal is carried across by a selection of wines that are paired with each of the seven courses. A rustic, home-style Italian meal must always be accompanied by the fluid that causes one to flirt and speak in suggestive tones.

Throughout the seven-course experience (at RM198+) , one would get to savor the entrees of pappardelle pasta with wild boar ragout and stozzapretti pasta with rare salami; and main courses of porchetta, sirlion tagliata, and grilled lamb rack. A 7-course meal to please any carnivore with a taste for various meats in various forms; and enough wine heighten the flavors and arouse the senses.

No wonder it is commonly said that Italians are sexy.

A quarter of a century later, my inquisitiveness hasn’t muted, and I’m still fascinated by the alchemical wonders that take place in the kitchen. While many of us would like to think our own mothers to be among the best cooks in the world, I’ve given in to a different reality.

It was as if a dream that I had awaken into chef Adrian Richardson’s kitchen. It was surreal; partially because the head chef of La Luna (only one of Melbourne’s best Mediterranean bistros) was about to prepare a meal for me; and partially because for once, I wasn’t being chased out of the kitchen.

"When it comes to olive oil, we could all use an extra virgin."

Being a regular face on television, and with his multi-ethnic background, one would expect chef Adrian Richardson to conjure up fancy, almost intimidating meals; but quite contrary. The good chef is extremely proud of his heritage and his Australian meat , while humble in his cooking style.

The good chef begins his demonstration not by trying too hard to impress; he instead tosses up a familiar dish which requires no fancy skills or ingredients. Sauteed squid with spinach – a testament that great meals can come from simply heating up a wok, tossing in a few simple ingredients, and not overthinking things.

While great meal can be accomplished with simple cooking, that does not mean that one should be stripped of the joy of indulging in the intricate. Chef Adrian Richardson’s lamb and spinach filo pie with labne is a complex delivery of flavors and textures, delivered in perfection through his experience and skill. The savory aroma of lamb imbued with herbs and spices, the puffy light filo pastry, and the bed of strained yoghurt presented a spectrum of flavors and textures onto a single platter. From savory to sour, fluffy to creamy, subtle to aromatic, chef Adrian Richardson’s pie delivers a multitude of sensations in a single puffy package.

It’s a crying shame that most of the sausages I’ve eaten in my life come frozen in packets of ten and has more mystery fillers than actual meat. Chef Adrian Richardson completely inverted my initial experience of sausage with my most recent, which he served up freshly made. It had never occurred to me that one can actually make their own sausages at home. Chef Adrian Richardson proclaims that it’s a beautiful thing to kill an animal, grind it up, and stuff it into its own intestine linings. Though the whole idea borders on gruesome, I’d like to think it actually dignifies the animal’s death when you make full use of it; and the good chef would agree. Whatever your sentiments are on the matter, you’d soon forget once you’ve had a taste of the Merguez sausage. Aromatic and piquantly savory, the exciting flavors settle smoothly into the little bed of aoili (which is essentially mashed potatoes with added egg yolks). While couscous is traditionally eaten in North Africa with Merguez sausages, chef Adrian Richardson’s rendition of tabbouleh which adopts couscous as its main ingredient alongside chopped parsley, onions, tomatoes, mint leaves, lemon juice and olive oil makes for a great salad for added dimension of both texture and flavor.

"You can't go wrong with a really good piece of Australian beef."

I would liken a chef to a trapezist, and a steak to a trapeze – the sauce is just a safety net. If a chef is very sure about his steak, he would surely at least consider serving it without any sauce. While some might say it’s best to be safe, I stand by the idea that it is better to amaze and impress by defying prudence. While it may be true that a decent steak tastes better with a sauce done well, a great steak is robbed of its most defining characteristics when served with any condiment but its own juices. While there is and always will be opposing schools of thought on the matter, it goes without question that chef Adrian Richardson serves very good steak, made from the finest Australian tenderloin.

Chef Adrian Richardson serves up the perfect cut.

Chef Adrian Richardson demonstrates that cooking a good steak isn’t rocket science and doesn’t require any fancy methods or lavish ingredients, and I’m left wondering why I’ve never in my whole life (being the meat-lover that I am) never tasted steak quite like what the good chef has served. Lean – my favourite cut – yet almost defiantly tender and offers almost no resistance against my steak knife. Chunky, meaty texture, without too much of a chew, the tenderloin collapses between the grinding of my teeth, oozing out pleasantly startling flavors that I never knew could come from a simple slab of lean meat that had been seasoned with nothing more than salt, pepper, and extra virgin olive oil. I now fear that every future steak experience will be forced to live up to such astronomically high standards or fall into disappointment.

While it is virtually a once in a lifetime experience to be served food that is worthy to be dubbed a testament of a celebrity chef’s best offerings, I am only slightly disappointed that I will probably never be served a meal by chef Adrian Richardson ever again. Through his perfectionism encapsulated in a vessel of practicality, I believe I can replicate this experience in my own kitchen. All I need to do is ensure that I don’t cut corners in my choice of ingredients and preparation. Some day (soon?), I will do it; and as surely as this eventuality will come, I will also be able to be continually inspired and enriched by chef Adrian Richardson’s offerings through his television show Good Chef, Bad Chef on the Asian Food Channel (Astro channel 703).

Though the season may be brief,
It makes for much needed relief,
What then should I anticipate,
When merriment would dissipate?

I don’t dream of Christmas white,
Such things bring not my heart delight,
Perhaps my place is within the dark,
For in the black, I may see a spark.

Darkness taunts the timid and chaste,
Yet heightens the senses of smell and taste,
Alluring, intriguing, with devious charm,
Once experienced, apprehensions disarmed.

Inspired by black, a story is told,
Through food infused with flavors so bold,
I don’t dream of Christmas white,
I but dream of Guinness’ delight.

Bold and strong, yet caramel notes tingle,
Inspiring the season of bells a-jingle,
Food infused with the perfect dark beer,
Making for a Merry Guinness and a happy new year!

Open Guinness lamb shank and mushroom pie

Roasted chicken with Guinness butter

Oysters with Guinness cream

Farmhouse terrine with Guinness mustard

Everyone flocking to see what Masterchef Adam Liaw is conjuring up in his kitchen.

The Guinness-inspired menu for the Guinness Christmas menu 2011 is conceived by Masterchef Adam Liaw.

(Like  Guinness Malaysia’s facebook page to find out where you can have yourself a Merry Guinness with Masterchef Adam Liaw’s Guinness-inspired menu – and loads of Guinness – this festive season!)

There is a certain feeling of well-being that comes in a meal of turkey that I somehow associate to the peace that I used to feel during Christmas. While turkey was never a tradition of my own family, it has always been served in the homes of some friends whose homes I’ve always felt at home in. Perhaps it is by this association that the idea of turkey always delights me.

This year, like the past few years, I will not be visiting old friends in old places; and I will not be having turkey the way I used to. While I’m not looking to create new turkey traditions for myself, this year I departed from the familiar and had my turkey the Frontera way.

Only available from Christmas Eve (dinner) to New Year’s Eve, Frontera’s rendition of a “traditional” turkey dinner is a welcome departure from what I’m used to. Having a preference for breast meat, I usually make up for the innate dryness of the meat with plenty of gravy and cranberry sauce; however Frontera’s version suffered no such problem – the turkey breast was tender and flavorful. The unique flavor is attributed to the mesquite wood used to smoke and barbecue the meat, a style that forms the basis of Tex-Mex cuisine identity.

The cranberry sauce also underwent a little bit of Fronterafication , with the infusion of chipotle (smoked jalapeno peppers). The smokeyness of the turkey and the pepperiness of the cranberry relish gave a little zing to the wing and a little zest to the breast. Accompanied with jalapeno corn bread, candied sweet potatoes, and brocolli topped with chili con queso (peppers with cheese), my turkey meal was certainly far from bland; and though at first I thought the flavors would be harsh and overwhelming, the intense flavors only presented in small notes across the entire platter.

(You can enjoy this meal – pick pumpkin soup or tamale for the appetizer, turkey, fish or beef ribs for the main,  peach tres leches cake or key lime pie for dessert, and sangria or agua fresca for drinks – at RM55++ onwards from Christmas Eve dinner until New Year’s Eve at Frontera Sol of Mexico.)

Frontera’s unique interpretation of a Christmas turkey dinner was certainly full of surprises, and pleasantly so. Rewinding back to the appetizer, the traditional Mexican tamale ‘s mild prelude captured my attention without giving away any hints of what was to come. Tame flavors of banana and chicken leaned closer to savory sweet, and got me wanting for more (which I got, from an unsuspecting neighbor’s plate).

It’s amazing what a little bit of wood and chili can do to an oversized bird. I guess that’s what Christmas essentially is all about – little miracles happening right in front of us, exciting us with the unexpected amidst the traditionally ordinary.

Growing up, tea (the meal) was a regular meal in our household but quite ironically, tea (the beverage) itself was rarely a part of this meal. However, when tea is served, it would usually be the regular garden-variety tea with evaporated milk.

As I grew older and left for college, the practice of having tea never really stuck with me, mostly due to the budget constraints of student life. Throughout those years, my conception of tea was the sugar-loaded copper-colored liquid that the local restaurants would serve.

Eventually, my habit of drinking sugary drinks dwindled, and I began appreciating unsweetened tea, which some (snobby?) tea purists would insist is the only way to drink tea. I would try different varieties of Chinese teas with each dim sum breakfast, and would occasionally sample “premium” flavored teas at local cafes. While I appreciated the Chinese teas, flavored teas never really stuck on me. They just didn’t taste quite right to me, and I never could put my finger on why exactly.

Eventually, I stuck with my Chinese teas during dim sum breakfasts and Chinese round-table dinners; but the tradition of afternoon tea had been reduced to little more than a memory of my growing up years.

It wasn’t until recently that I was re-introduced to the long-lost tradition of afternoon tea; and it was done right with the finest and most luxurious teas in the world from TWG at Sheraton Imperial Kuala Lumpur’s Pavilions Lounge. Among the eight different unique blends of tea served during their sweet afternoon affair, three of the blends are created especially for Sheraton hotel only, namely the Crème Caramel,  Grand Wedding, and Alexandria.

While the Crème Caramel red tea appealed to me with its intense aroma and caffeine-free nature (I’m sensitive to caffeine) and Grand Wedding’s black tea with fruity and flowery after-notes delighted the taste buds, it was the Alexandria’s subtle peppermint and spice flavors and aromas that kept me wanting for more; and so I indulged.

Served alongside a variety of desserts and petit fours, my re-acquaintance with afternoon tea was a delightful one. With a free-flow of sweet treats and teas, it’s not so much how much one can consume at RM38++, but how many varieties of the most luxurious and exclusive teas one can enjoy while letting one’s sweet tooth loose for an entire afternoon. I would go easy on the macarons and scones though, as tempting as they are, and instead sip as much tea as I could.

While it may not be everyday that one would be able to indulge in the finest teas and delectable treats during the mid-afternoon, I can say that at very least, I have finally achieved tea nirvana at Sheraton Imperial’s Pavilions Lounge, even for just one afternoon.

Certainly not I.

At the end of a long work week, I usually find myself in need of rejuvenation in the form of comfort food, and perhaps a cold one. Being the Malaysian that I am, comfort food usually means anything that leaves a warmth in my tummy, from both heat and spices. Dried chilli, ginger, and garlic, cooked with anything; serve it hot, serve it juicy, and serve it with the right beer.

Tiger beer is brewed specifically in Asia to match with Asian food, which goes really great with hot and juicy Chinese-style dishes; but sometimes, it’s really more about the flavor of the food rather than the beer itself; and that’s when Tiger Crystal is ideal. It tastes lighter, which leaves more room for the flavors of the food to dominate, while still having a refreshingly crispy beer to wash it all down – along with all your worries.

(Incidentally if you need a bigger reboot than just washing away your worries with some beer, perhaps you could try winning a getaway on Tiger Crystal’s Facebook page: http://www.facebook.com/tigerbeer )

I like to save my European beers for when I’m having my European food, savoring them slowly on a leisurely night; but it’s with Tiger Crystal that I really feel at home just drinking them down bottle after bottle as I wolf down some hot, juicy comfort food.

In fact it wasn’t until the ripe age of about 12 that I “forced” myself to “enjoy” beer. You see, as a boy of Malaccan-Portuguese heritage, it was almost customary for me to learn how to drink beer at a young age. Beer is an integral part of our lifestyle and culture. Though it took me some time, I finally got accustomed to the taste of beer. While I didn’t always enjoy the taste (it gets very harsh when not absolutely ice cold), I loved the tipsiness that accompanied the bitterness; and so I grew to love beer.

Kilkenny - the only beer I could stop sipping long enough to photograph (a very good beer nonetheless)

Fast forward almost two decades later, here I sit, still having a bitter-sweet relationship with beer; but no longer do I seek the same brew that I spent the better part of my adolescence (and adulthood) getting friendly with. My taste for beer has refined over the years, though admittedly my behavior in public after a few pints never followed suit. While I have re-embraced my dislike for certain beers, my love for beer in general has only gotten stronger. While I do not partake of the pleasures of the brew very often these days, it is in the month of October every year that I indulge in the amber goodness of what I consider to be real beer.

Balloons - turns a good celebration into a great celebration.

With the German celebration of Oktoberfest comes the finest brews that these fine people have blessed our bars with. Much like their cars, there is a world of difference between having a local brew and a German brew. I have swayed many a beer hater to the light (dark?) side with a simple offering of a German brew. My personal favorite is the Paulaner (Hefe-Weissbeir), with a mild yet complex wheat flavor and crispy, almost metallic aftertaste. I could drink it all day, though I’m yet to be given the chance to prove it. However since Oktoberfest is celebrated throughout the month (of October – duh!), one simply does not dignify the festivities if one does not at least try the specially brewed Paulaner Oktoberfest Bier, which tastes much like the regular Paulaner wheat beer, but with a pleasantly strong floral note.

Beer + salty food = joy

If there’s any time for a non-beer-drinker to have their minds changed, it’s during Oktoberfest. First impressions aren’t made to last. Neither is good beer. So have it fresh, at least once a year, every year, at Oktoberfest.

My discovery of Fish Castle (certified halal; and located along Jalan SS 21/39, just a few doors away from Starbucks) completely rocked the status quo. They pride themselves on their fish in the form of fish balls, fish cakes, and fish noodles; which they make fresh without the use of any boric acid or preservatives. A little known fact is that they use yellow tail fish, which naturally doesn’t taste “fishy”. Mild tasting yet distinctly full of its original fish flavors, Fish Castle’s fish balls deviate from my expectation of bland fish balls. Its fishy goodness doesn’t stop there, as they also serve fish noodles; that is, fish in the form of noodles. While it is also served with small amounts of soft, translucent vermicelli, it’s a relatively healthy and high protein option. Clever use of fried garlic, seasonings and aromatic oils both the noodles and the soup are full-flavored enough to eat sans the usual pickled green chillies (which incidentally are available if one should opt for it).

Another favorite, albeit at the price of carbo-guilt, is the hand-made noodles. Closely resembling Hakka noodles or kolo mee (I think it leans closer to the latter), the hand-made noodles are aromatic with seasoning and oil, and its silken texture leaves me trying very hard not to swallow it all down in a single slurp. Although the serving is rather small (for RM5.50; and the fish noodles at RM7.50), I am hard-pressed to find fault, considering the quality of the food. When the noodles are unable to satisfy the my raging appetite, a glass of hot barley with soy sheets ( fu cheok ) tops me off, albeit barely adequately. Thick and full of flavor, I dare say Fish Castle serves one of the best barley with soy sheets I have ever tasted (and fairly priced at RM2.50).

If you never really enjoyed fish balls, give Fish Castle the benefit of the doubt. Then perhaps you will agree that the rightful king of fish balls indeed is deserving of its throne.

Hailing from the kitchen of Ben’s General Food Store, exciting meals are served towards my salvation from both the predictable and the pretentious. Though such common dishes such as lasagna and their own rendition of a meat-lover’s pizza are available on the menu, such delights are not what keeps me coming back week after week; though I wouldn’t disagree that these are among the items that one mustn’t miss when at Ben’s General Food Store.

Stuffed portobello, roast beef with tofu and spinach; and eggplant with baba ganoush pizza.

Though salads and pizzas strike me as uninspiring, Ben’s General Food Store defies the stereotype of boring salads and traditional pizzas. A glance through the menu reveals what one might not typically expect salads to be; with the likes of barley and button mushroom, roast beef with tofu and spinach, cod fish with pineapple, and orecchiette with rocket and parmesan. Though I’m a fan of salads, the thought of ordering a salad for dinner leaves my stomach fearful of late night hunger; while ordering a meal without their salads leaves my gastro-curiosity unindulged. I would not have settle for either extreme, it would seem, as they cleverly serve all mains (excluding pizzas) with your choice of salad.

Every meal at Ben’s General Food Store feels like something passionately cooked up from the kitchen of one who’s trying a new recipe gone right. With plenty of meaty varieties, Ben’s General Food Store’s vegetarian offerings are not to be passed off as mere afterthought for a crowd many consider to be secondary. Eggplant lovers (like me) would delight in the pizza of eggplant and baba ganoush – a creamy duo of good (lots of eggplant!) and evil (lots of cheese!).

Moroccan lamb meatballs with orecchiette and rocket with parmesan.

At Ben’s General Food store, the only thing I couldn’t find on the menu is disappointment; not at those prices (RM20-ish for mains with a decent portion of side salad; and about the same price for their pizzas). In fact, the only times I’ve been disappointed at Ben’s General Food Store are the three times when I had wanted to try their stuffed portobello when they had run out. Apparently they sell very well, and I’m not surprised; I eventually got to try it (winners never give up), the medley of ingredients attested to their attention to detail. Pine nuts, pesto sauce, the works! Who could resist? Surely, not I.

On my first visit, we decided it best to try one main (which came with a side salad) and one pizza; and we never strayed from this modus operandi ever since. It was perfect. Enough variety and quantity of each item to taste in decent quantities (though this may also have something to do with the fact that my partner in crime eats significantly less than I do), and a bill that only takes a fifty-ringgit note to settle, after taxes and service charge (though I usually just pull out my credit card to feel all fancy and glam).

I love the “everyday feeling” I get at Ben’s General Food Store – the filtered water (at no charge) served in self-served glass bottles, the unpretentious service, the rustic yet homely and unassuming décor; without the unimaginativeness of a menu sans attention to detail. Really, there is nothing not to like.

While I’ve never been a fan of siew yoke , I decided I just had to validate their culinary pride. I’ve never liked the disproportionately thick rubbery layer of fat in siew yoke ; more often than not, poorly complemented with overly dry lean meat that lacks flavor to hold its own.

Not at Restoran Kuala Lipis Noodles, though. While their menu proudly claims that their siew yoke is prepared without tenderizing powder or baking soda, what really makes their siew yoke stand out from the rest is the fact that they use rib-eye instead of pork belly. The melted marbling of the meat gives it a tender and flavorful bite that most siew yoke could only aspire to achieve, while thin layers of fat nestle between succulent meat and crackly-crispy skin. More protein, less fat, better flavor, better texture. Indeed, the better of two evils; and what better time to indulge in evil than brunch (roast meats served 11am onwards on weekends and 12 noon onwards on weekdays)?

It is almost a shame that the char siew and noodles are robbed of the attention that they, by virtue of quality, just as well deserve. The smooth yet heavy noodles are reminiscent of the sort of noodles they use in chilli pan mee , with sweet-and-salty minced pork which doubles as both a gravy base and the main filling (if ordered without the optional roast meats).

Restoran Kuala Lipis Noodles does its namesake location proud, with offerings that deserve to put it on the Malaysian map of good food destinations. Fortunately enough, this also means I don’t have to go all the way to wherever Kuala Lipis is to enjoy what I once couldn’t enjoy.

Now, if I could only get them to sell me a bag of that crispy skin so I can snack on them like crackers…

Recent months have seen a frozen yoghurt outlets mushrooming all over the place. Can’t say I care much about most of these places. In almost all cases, the hype boils down to nothing but sugar and chemical flavorings.

I couldn’t resist accepting the almost over-enthusiastic free taste offered by the staff (and owners) at Moo Cow, located at The Gardens (also available at Hartamas Shopping Centre). One taste and I was completely and udderly hooked! Their flavors are limited and come in a seasonal rotation, which initially struck me as counter-productive, as their competition had plenty of flavors to offer. After I’ve tried enough flavors, I realized that it really made plenty of sense. Original flavor, in my books, is unbeatable. Topped off with my choice of free topping – Hershey’s chocolate syrup -it is an indulgence that keeps me coming back again and again and again.

The real kicker is in its nutritional contents. Only about 130 calories and almost 850mg of calcium (!!!) per 100g (one serving is approximately 180g), I’m still in disbelief! That’s well over a full day’s optimum calcium need, even if you’re a woman (who needs more calcium to prevent osteoporosis) or a man who works out a lot. I’m very excited at the idea of being able to fulfil my day’s calcium needs by indulging in a low-calorie dessert (and it has a decent amount of protein, too boot!). Well worth my ten bucks, if you ask me (and, they even have a stamp card to redeem more free frozen yoghurt!)

I usually wouldn’t take the word of a cartoon cow, but I would have to agree. It’s soooooo good!

When it comes to balancing budget versus sheer carnivorous delight, very few hit the sweet spot quite like Maria’s at Metropolitan Square, Damansara Perdana. I had only previously heard of it in passing conversations among those in the know. Its unpretentious signage masks the cosy interior that awaits its patrons. Neatly-dressed waiters and free corkage took the first impression to the next level.

The menu, while not completely extensive, offered enough variety and a graduating selection of steaks for a range of palates and budgets. While the entry-level steaks did not appeal to us, their premium wagyu selections were also not what we came for that evening. We had instead opted for the fillet mignon – my usual order wherever it’s available, at RM45 (around the region of 200 grams); and the Black Angus, served in variable portions, priced at RM40 per 100 grams. Medium, of course. I wouldn’t have it any other way (and neither should you).

Both orders of steak came done to perfect doneness, complemented by sides of steamed vegetables and potato wedges with herbs to complete the trinity. For under fifty bucks, my fillet mignon was very much up to my expectation of a what a lean, tender steak should be like in terms of taste and texture; though it had paled in comparison to the pricier (and rightfully so) Black Angus. Its char-grilled finish contrasted beautifully against the juicy, aromatic pink meat. It would be a sin against the meat Gods to not savour such fine steak at leisure, with some wine. Never had I savoured better steak for under a hundred bucks in such sufficient portions!

Though the experience left me thoroughly satisfied, I can’t say I’d return too soon, as I felt it almost a sacrilege to not have brought with me a finer bottle of wine. I would excuse my virgin venture to Maria’s, as I hadn’t expected as much from their steaks as I was delivered; which is more than I can say for most steakhouses that I’ve been to. I’ll be sure to do right by the cows that were sacrificed for my carnivorous pleasure next time, with a more select bottle of red.

I’ve always believed that one should always expect to get as much as one pays for; though I’m glad at Maria’s, I got more.

Hey, good cooking!

I’m sure everyone at some point in their lives or other, thought their mothers to be the best cook in the world. While many loyally (or disillusionedly) stand by that opinion through the passing years, I find the naivete less than endearing and chose to embrace objectivity instead.

My stance towards my mother’s devil curry remains unfaltering – I have yet to taste a better rendition of that rich, flavorful curry. Shame, though, that any attempt I made at observing the cooking process with intent to learn has always been met with much naggy shooing. Through years of conditioning, I eventually diverted my pursuit of cooking towards a pursuit of eating. Though my desire to cook up delicious meals had never died, it has largely remained dormant throughout the years.

As the morning sun shone proudly upon a serene morning one Saturday, it ushered in what was to be an exciting day for me at The Food Studio in Mont Kiara; not just because I would have a hand at cooking again (after so long!), but that I was going to be making on of my favorite foods – pie!

Guess the mystery blogger in the background!

The kitchen is the stuff of dreams – spacious interior, ample counter-tops, large steel ovens, and all the utensils and ingredients that you could need for a culinary adventure. There’s a magical feeling that comes from chopping up ingredients that you will later be turning into pie. There’s that preparation, anticipation, a little bit of labor, some sweating, and finally a beautiful little thing that swells one’s heart with pride. That must be what new mothers feel like after giving birth.

As much satisfaction and joy that cooking brings, it is merely a prelude to an even more satisfying and joyful endeavor – eating! The combined experience of cooking and eating brings with it many lessons as well. I learned that apple pie can be really hot inside; I learned that more mushrooms doesn’t necessarily make a better chicken pie; and perhaps most importantly, I learned if I want a shepherd’s pie done right, you gotta do it yourself.

While neighbourhood Ramadhan markets offer an everyday appeal during this period, I cannot completely forgo the indulgences of a Ramadhan buffet every now and then. The beauty of Ramadhan feasts is that every offering has its charms and merits.

Anybody who’s ever had a craving for assam pedas craving would attest that it is one of the most compelling cravings Malaysians have ever come to know. While I’ve had the fortune of always being spared the compulsion to seek out a good bowl of assam pedas , it does not preclude my ability to appreciate the dish.

Create your own assam pedas

The Ramadhan spread at Essence (Sheraton Imperial KL) gives due recognition and respect the position of assam pedas , with the assam pedas station. Have it your way, with a large selection of vegetables and seafood. Just pick and have the chefs conjure up an assam pedas the way you define it to be. This unique experience gives picky eaters like myself full control over what goes into the sourish-spicy dish. Only a few of us at the table could resist going for seconds, and even so it was mostly because they were too full with the other offerings at Sheraton Imperial’s Ramadhan buffet.

Oxtail Assam Pedas

While Sheraton’s assam pedas station offers a unique and unforgettable experience, Equatorial KL’s Nipah Coffeeshop is not without its merits. In fact, seven rounds of desserts which included durian cendol , kurma shake, and ice cream potong among them would attest that it was indeed was one of the better feasts I’ve had in recent months. I’m truly a sucker for a good assam pedas ; the oxtail assam pedas struck a particularly good chord with me. Much joy did I find in cleaning each bone fragment of meat and gravy.

While Sheraton and Equatorial offered many one-upped dishes and unique experiences, La Maison at Maytower, counter-intuitive to its French-inspired name, offers a much more traditional approach to the Ramadhan buffet. Core highlights are the many beef and lamb  dishes, all faultless and tender to the bone. They boast not of fanciness or grandeur, but offers the understated richness of traditional Malay cooking.

The best buffet of all, I would say, is a buffet of buffets. Eat at as many buffets as you can. Sort of like an Inception of buffets, I’d say. Now if you’ll excuse me, it’s time for my next buffet…

Well, I do. It is perhaps the reason why I find myself unusually resistant to common diseases, despite my poor sleeping habits and also my unhealthy eating (which can and does co-exist with my healthy eating).

I make it a habit to have fruit and vegetables whenever I can. Too much is never enough. It’s one of those good habits that my mother taught me. Fair enough, it wasn’t until I was in my early 20′s that I actually started to eat vegetables at all, but I’ve always enjoyed my fruit.

To keep myself always interested, I indulge in a wide variety of fruits and vegetables. While Malaysia is abundant in some of the best fruits, I would never discount the option of eating imported fruits.

Grapes among plums.

I’ve recently had the pleasure of indulging in Kyoho grapes from Taiwan, at the Taiwan Fruit Fair (a seasonal event which ends on August 14th, which is currently available at Mercato – Sri Hartamas, Jusco – Mid Valley/Bandar Utama, Urban Food – SS2 Mall, Carrefour – Tropicana City Mall, and Jaya Grocer – Empire Shopping Gallery). While the waxy texture of the skin was a little harsh on the tip of the tongue, the sweet and pulpy flesh kept me popping grape after grape after grape. I’ve never tasted grapes so sweet and juicy.

Snow White was a bitter girl.

One the opposite end of the sweetness spectrum at the Taiwan Fruit Fair is the white bittergourd. Though bittergourds are a common vegetable in Malaysia, the white variety is milder and makes for a good initiation for the uninitiated. I wonder who I could coax into cooking white bittergourd with salted egg yolk for me. Oh, goodness, so divine it would taste.

Bitter? Sweet? It’s all healthy and delicious. Make it a habit, like I do. Fat or thin, your body will thank you for it.

Mid-way through the class, the microphone stopped working. But she never held back. Her spirit echoed her voice all the way to the back of the class. She punched. She jumped. She kicked. But she never held back.

Her battle cries roared resoundingly, as she kept her physical discomforts muted. She never held back.

Her endurance was awe-inspiring. Just goes to show that with the right motivation and faith, you can not only survive a disadvantage, but shine through it more gloriously than the next guy.

Sometimes we just have to believe.

What is a gangster, anyway? To me, it’s someone who assumes authority through the use of brute force or actual or perceived threats of violence; where it is ultimately only gainful to the gangster himself and detrimental to others.

It was immediately apparent to me that Gangster was affectionately nicknamed such due to his burly appearance, rebelliously long hair, and generally confrontational personality. I find the nickname very befitting, though not very affectionate from my end.

One day, as I was surfing the net using on dial-up using the shared telephone line, he walked into my room, in his trademark shirtless burly stance and says to me, ” You macam budak-budak je chatting-chatting je. Dah lah – gua nak gayut ni! ” which I think translated to something close to ” You’re being very childish, chatting all the time. Enough of that – I want to make a phone call now! ” Quite the gangster, indeed. But I conceded, though with a heavy heart.

Over an hour later, he was done with his telephone conversation, and I resumed my “childish” activities. Shortly after, I stepped out of the room. As I walked by the living room, there sat Gangster , cross-legged two feet in front of the TV screen, giggling gleefully at Pokemon .

Too many of us try to assume authority where it is neither welcome nor justified. My advice: don’t do it. You may gain power by raining terror, in one form or another, for a while. Perhaps you’re that difficult colleague who always tosses up a fuss when he’s not able to get people to do your job for you. Perhaps you’re that teacher who always insists he’s are right. Perhaps you’re that leader who spends taxpayers’ money on lavish personal purchases and weapons to oppress his people.

Whoever you are, don’t be a gangster. You may look fearsome for a short while, but people will see past your terror and see you for what you really are. An immature infant. An incompetent fool. An incapable wannabe. A nobody.