Into the Doorway of Food, where it's all about Eating...

Let's start the journey into my world of food...

Different tastebuds with different tongues; you're the eater and you're the judge...
What I share here is simply the passion towards food and drinks.

Don't hesitate to ctiticize; if you like my articles, encourage me.

Monday, 30 July 2012

Just Tart at Justart

The quality of caterer and the varieties of food have been improved with the opening of our newly built canteen in OSRAM. The cleanliness of the canteen is a major accomplishment that has been brought to us. Of course, the change has increased our frequency to visit the canteen to use up our RM2 subsidy each day.

I'm surprised to find the cute tarts in our canteen. Well, this is the first time that we're given so many choices not only for main course but as well for pastries and snacks. I've decided to try out the mini tarts that consist of Chocolate & Almond, Strawberry Cheese, Blueberry Cheese and Longan Jelly. Sharing with my Boyfriend, I've managed to try only the Chocolate & Almond and the Blueberry Cheese Mini Tarts. The procedure of making the Tarts is quite similar whereby the egg custard is basically poured into the pastry skin and being baked to cook except it's then differentiated by topping up with different flavours such as chocolate mousse, cheesy cream or the jelly that is then decorated with Longan fruit. I like the soft and fluffy egg custard. The pastry skin does taste good from the strong butter smell but I don't like its thick skin. I'm really wondering if the chef can make a thinner pastry skin? The special topping is an extra point to the Tarts and I do love both the thick chocolate and strong cheesy tastes.
From the boxes, the tarts are supplied by Justart巧塔 that has opened a new store at Krystal Point. I'm quite satisfied with the tarts except that it costs me RM1.90 each. It's expensive?!!

Sunday, 29 July 2012

O'Briens is in Town

O'Briens Irish Sandwich Café is finally in town. It's located at Persiaran Bayan Indah by the Queensbay area and it has been opened officially since early of July. The motto is to serve healthy and guilt free food to the customers. It's hard to get my boyfriend to accompany me to a Non-Halal restaurant and thus I've asked my best girlfriends for a dinner there.

They're serving a wide selection of menu that ranges from salad and sandwich to pastry and cake to cater for your breakfast, lunch, teatime or dinner. The ordering can be selected from their defined menu or by customising your own made-to-order sandwich. Starting from the most basic step, choose among the wrap, ordinary square bread, Ciabatta or their signature Shambo bread. Then, add with the ingredients such as chicken, beef, turkey, salmon or egg. Finally, garnish with your favourite salad and sauce. I've decided to go for the Chicken, Chicken Crisp and Cheddar Wrap. The wrap is rolled inside with the chicken cubes, chicken crisp, Cheddar cheese, mixed peppers, tomatoes and lettuce. I've been so satisfied with the refreshing taste of my wrap especially the crispy and tasty chicken crisp.
I'm happy with the concept of sandwich that is available at O'Briens. I've totally no clue about the originality of Irish culture yet I'm satisfied with the deliciousness of the sandwich here. It has been our regular place for sandwich, after I've convinced my Boyfriend to visit here.

Saturday, 14 July 2012

Still the Best Chinese Cuisine in 2012, at Chin's甄

甄 or Chin's is located inside left of QEII at Weld Quay Penang and they're specialising in Stylish Chinese Cuisine or so-called the traditional cuisine in the modern presentation. The dim lighting is warming the environment, the old-styled furniture is waiting for the customers, the paintings are decorating every single walls or ceilings, the painted plates are published in the glass cabinet; we've been so impressed by this restaurant and it's really thankful to Bernd for his choice to celebrate Phoebe's Birthday here.

We've started with their famous cuisine of Chin's Aromatic Crispy Duck甄招牌香酥鸭 and we've taken quarter portion for sharing. The meat is tore from the drumstick and being served to us as the boneless shredded meat. What is the correct way to taste the duck? Firstly, take out the thin slice of pancake from the steamer. Secondly, sweep on a thin layer of the sweet sauce. Afterwards, put the duck meat and followed by the cucumber and spring onion as garnishing. Do add on the Cili Padi if you prefer it to be a little spicy. Finally, just roll and bite! We've enjoyed the dish so much for its richness of taste that ranges from sweetness of the sauce, saltiness of the meat, freshness of the vegetable to the spiciness of the chili. I'm giving a 'Thumb Ups' to the creation of this dish.
We've then ordered the Yellow Lantern Steam Cod Fish黄灯笼蒸鳕鱼, Seared Beef with Ginger & Scallion姜葱爆牛肉 and Pine Nut Shredded Duck松子鸭. The yellow lantern means yellow pepper or capsicum. I hate capsicum that I've doubt about ordering the cod fish that is steamed with the yellow pepper. However, to my surprise that I don't reject the yellow pepper whereby it has added spiciness that has enhanced the saltiness of the soy sauce and the freshness of the fish. The deliciousness of the beef is even more surprising whereby the meat is from the young cow or calf that it's very tender and juicy. My surprise over their dishes continues with the crispy shredded duck that is garnished with the pine nuts inside the raw vegetable. The duck meat is very salty that it matches well with the fresh vegetable.

The portion of the food here is a bit small that our hunger is urging us for more dishes. We've decided for Hot Wok Wild Mixed Mushrooms干锅野山菌菇 and Grilled Prawn Skewers串烧虾. The mushrooms are fried with the fermented bean curd sauce before being served inside the metal wok on fire. It's a little too salty for me that I prefer to have it with white rice. I like the chopped garlic for the skewer's sauce but I don't like the prawn as it's not so fresh.

Ending with desserts, we've taken the Tiramisu提拉米穌 and the Toffee Fruits拔丝. The Tiramisu is not original that I smell neither the alcohol nor the coffee inside. It's 'crispy' because the chef is putting in the caramelized sugar between the layers of cake. It doesn't taste awful as a cake but it's not appealing as Tiramisu. The fried apple and banana are served hot with the sugary nets whereby the waiter is then quickly dumping the fried fruits into the cold water to harden the sugar. I don't like the hard sugar coating and as well the thick flour.

Paying few hundred of RM for the dinner, yet we agree that it's worth for money to spend on such deliciousness. Besides, we're as well paying for the cleanliness of the restaurant and the friendly service of the waiters.

Sunday, 8 July 2012

Kari Kepala Ikan at Pak Su Curry House

Kari Kepala Ikan or Curry Fish Head is a popular dish among Malaysians, to be eaten during lunch or dinner. This is a delicious main dish to go with the white rice that we love to flood the whole plate of rice with the curry sauce. Thanks to my colleague SM Lee that we're invited to a team gathering dinner at Pak Su Curry House at Sg. Ara. This corner house has a wide space that is suitable as the dining area. It's very windy and comfortable to sit down and to enjoy a meal here.

We've greedily ordered plenty of dishes such as Mutton Rendang, Fried Chicken, Sambal Eggplant, Curry Prawn and of course the Kari Kepala Ikan. I hate mutton but they're good in the Mutton Rendang that the spices have covered up the smell of the lamb while the meat still tastes tender and juicy. The Fried Chicken and Sambal Eggplant are not really good especially I don't like the sweetness of the Sambal. Moving to the Curry Prawn, the curry sauce is thick and the little spiciness matches well with the prawn meat that is fresh and succulent. However, I don't like the sauce that is cooked from the curry powder as it tastes 'powdery' and not so smooth. There's as well no complaint with the freshness of the fish head except that the curry is a little creamy and it's not spicy. Anyway, I've to complain for my shaked-hand while capturing the picture.
Additionally, we've taken some fresh leaves or Ulam in Malay that is served with Cili Padi or Sambal as dipping sauces. For whom that doesn't like rice, bread is as well served here.
There's no doubt about the cleanliness of the ambient here, yet it's neither the best nor the most preferred Kari Kepala Ikan of my choice. I guess I'll only be here again only on friend's request.

Sunday, 1 July 2012

'3-Tastes' Chicken Rice at Bukit Gedong

Once in awhile, the whole lunch gang will decide for a chicken rice meal at Bukit Gedong. It's our regular place that we've always called it as 3-Tastes or 三味. The name is given from their famous dishes that include the pork, chicken and the intestine. In fact, their dishes range from the Roasted Pork烧肉, Honey Glazed Pork叉烧, Roasted Chicken烧鸡, Steamed Chicken白斩鸡 to the Roasted Intestine烧肠.

It's our regular custom to order every dishes that they're serving whenever we're here for lunch. My favourite has always been the crispy skin and the tender meat of the roasted pork and as well the slight sweetness and crispiness of the honey glazed pork. If you're eager to taste the best roasted pork of the day, 1130am will be the most suitable time whereby the pork is freshly delivered. Besides, I've as well enjoyed their thick and spicy grounded chili. I'll not comment so much about the chicken as it tastes neither very special nor outstanding. While I'm not fancy over the pork intestine, my lunch mates do comment that they like it.
I've indeed enjoyed the Chicken Rice at Bukit Gedong yet it's a drawback that I feel so thirsty after each meal. I hate it that I'm guessing the quantity of Glutamate or Ajinomoto that they've been using?!!