42th Birthday Celebration, a Year Older!

A year older and Franky has decided to celebrate his birthday at That Little Wine Bar. An old man's sayings that 'this maybe his last birthday' and thus we've decided as a must to attend this 42th grand celebration. This is a European dining session and Chef Tommes has guaranteed that we'll have the most delicious dishes ever after.

The main character are the sparkling golden brown Suckling Pigs. Outside is the thin and crispy skin and inside is the soft and tender meat, it's a sin to my diet but... Who cares! The skin is a little bit salty for me but I just can't stop myself to taste the crispiness in my mouth. Followed by is the Schweinerollbraten that means meat roll. I'm unsure the exact ingredients that Chef Tommes has stuffed inside the pork but it's normally some chopped onions, nuts or sausages with some herbs as seasoning. The roasted pork meat is juicy while together with the inner ingredients to enhance the taste.

Additionally, my favourite is the Blaukraut or Rotkraut. The cabbage is fermented in the red wine that gives it a nice aroma. A traditional or typical German side dish is the Kartoffelknödel or it's easier to be known as potato dumplings. The breadcrumbs are stuffed inside the mashed potatoes and steamed to cook. Not my dish because it's making me feeling so full.
A lot of meat and all is pork... I'm totally satisfied and felt so full with the dishes. Hoping that the birthday boy has enjoyed as much as we do.

王昭君... I'm Here Finally!

Wang Chau Jun王昭君酸辣鱼头米粉 is famous to serve their Sour and Spicy Fish Head Bee Hoon Soup; located at Rangoon Road Penang. I want to go, I have to go... Repeated nags since months ago and here I've finally made it, to try and to spell out the taste with my own taste bud.

First order is the Wong Chau Jun Special王昭君酸辣鱼头米粉 that we've asked for fish meat instead of fish head. The sourness and spiciness of the soup, each spoon is very refreshing and it's really stimulating my appetite to ask for more. Moreover, the fish meat is very fresh and has been sliced thinly that it can just melt in my mouth. Looking innocent with the white milky soup, but the taste... Bravo, I like it! Another not to be missed is the Steamed Fish Slice Hor Fun鱼片蒸河粉; the slices of fish meat are steamed together with the Hor Fun in the soy sauce. The salty sauce and the tasteless Hor Fun have somehow matched up perfectly in taste. Additionally, we've tried the Fried Fish Meat Bee Hoon炒炸鱼肉米粉. Fried fish meat to go with the Bee Hoon in soy sauce, taste not bad but not my favourite after all.

Talking about side dishes, we've selected 'Wu Xi' Spare Ribs无锡排骨, Honey Drumstick蜜汁鸡腿 and Wong Chau Jun Special Toufu招牌豆腐. 'Wu Xi' Spare Ribs is a famous dish from 'Wu Xi' in China that the stressed points are to ensure that the meat is tender, the bones are crunchy and the tastes should be the mixture of sweetness and saltiness; an appetizing dish. This is my first try but I do find the taste is interesting. I do really like the soft and tender spare ribs. Honey to create the sweetness and stickiness outside the fried chicken drumstick, this dish turns out to be quite ordinary for me. Another dish into our stomach is the Toufu. I like the idea whereby the chef has put in some chopped dried shrimp and cuttle fish, to create the saltiness in the sauce.

With complete satisfaction, I'm happy that I've finally made it to report about the delicious dishes here.

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Try Out Myself, the Taste of Ferringhi Garden!

Ferringhi Garden, a restaurant that is well-known by food blogger and Penangites. I've read through many articles that have triggered my curiosity to try out the taste of the food here. Here is more to an open-air concept of restaurant being surrounded by various plants and trees. The dining tables and chairs are placed among the greens, an interaction to the fresh environment. If you prefer somewhere that you can feel the air-conditioner, there you can choose a seat inside the dining hall.

The starter for every guests here, the Cheese Baguette. Quite nice but too cheesy for me.

Quoted as the 'Best Steak in Town', Attila has decided to go for the medium-cooked Steak. I can't remember the name exactly but it's served with the black pepper sauce. The black pepper sauce is so just-to-taste and coupled with the beef that is tender and juicy, Attila is satisfied with his meal. Anyway, the meat is a little bit bloody and chewy for me; I guess I'm not the specialist of Steak. I've insisted to try the Seafood Marinara Linguine here. Neither the seafood is fresh nor the tomato sauce is tasty, I don't think Italian Pasta is the specialty here?!!

You can say Ferringhi Garden is a restaurant that is lying in a beautiful garden. I'm not very fancy about the menu here but gathering with a bunch of friends and able to enjoy a nice view while having my food, I think this 2-in-1 solution is not bad after all...

Asking for Desserts at Delicious...

Delicious is the franchise cafe that is developed under E&O group and has bloomed up in Malaysia; starting from Kuala Lumpur till the current branch that is placed at Straits Quay, Penang. My eager to visit Delicious Cafe is because for its various selection of desserts. Painted in light blue and white only and decorated with the bird cages; creating a cozy ambient for people to hunger for a meal here or to laze in for a cup of coffee or afternoon tea.

To complete my mission, I've ordered a Lemon Meringue Pie while Attila has decided for a Carrot Cake. I'm satisfied... A sour lemon's filling and a sweet cream on top, every single taste is completing each other. But, will it be more surprised if the cream is a bit sweeter?!! It's interesting that the chef has added poppy seeds to create some crunchiness in the pastry skin. The Carrot Cake is coated with the cream cheese and garnished with a carrot-shaped Marzipan on top. We like both the lightly-taste cheese topping and the Marzipan but the carrot cake... can't find any smell of carrot inside. The portion of cinnamon is too much that the strong aroma has covered up the sweetness of carrot.

A cup of Long Black Coffee to complete my day and a Peppermint Tea for Attila. Not too much comments about the coffee and tea here but Attila feels quite disappointed as the peppermint is not aromatic and strong enough.
50% marks for my 1st visit because of the ugly tasted carrot cake but I'm still happy to wonder for the wide selection of desserts that I can try here. Hopefully, I'll no longer be on the waiting list for my next visit; too many customers for this newly opened cafe...

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Here Comes the Season for Rice Dumpling!

It's the 5th Month of Chinese Calendar. Here comes the traditional occasion of 端午节that is linked with the Rice Dumpling or what is called as well 'Zong Zi' 粽子. 'Zong Zi' is a traditional Chinese food that is made from glutinous rice, stuffed inside with various ingredients that can range from meat, beans or egg yolk and then being wrapped in the bamboo or reed leaves. Normally, they're steamed or boiled to cook.

I'm a Hokkienese and I call them 'Bakcang'肉粽, that means meat dumpling. It's the tradition; my memory about the most delicious dumpling has always being won by Mom. Inside the Bakcang, we've the roasted pork, mushroom, dried shrimp, dried chestnut, lean pork and chicken meat that have been marinated with the homemade spices. The spices are absorbed completely into the meat and together with the glutinous rice that has been fried with dark soy sauce, the aroma and the taste are fully released and felt in the mouth. It's a must to have the roasted pork; to ensure that the Bakcang is juicy and oily ;)

The taste of the homemade dumpling will never be forgotten...