JJ is Selling Swiss Rolls

JJ Cakes佳佳蛋糕世界 has changed my perception over Swiss Rolls by introducing fresh fruits and fresh vegetable into their homemade cakes. Swiss Rolls are no longer available only in the traditional vanilla or chocolate flavours, indeed they offer the low sugar and no preservatives concept by using fruits such as banana, strawberry, kiwi to seasonal fruits like Durian or Chempedak and as well vegetable that ranges from carrot, spinach to pumpkin or yam.

With the help from my colleague from Ipoh, I've ordered the Carrot Cream Cheese and Fresh Durian Swiss Rolls to be delivered to Penang. Depending on the matching of the tastes, the fruits or vegetable can be added to the outer cakes or to be used as the inner fillings. The carrot cake is filled with the cheese-flavoured cream while for the Fresh Durian Swiss Roll, the plain butter cake is filled with fresh Durian paste. My Boyfriend and I have enjoyed the Swiss Rolls so much for their effort in using the authentic ingredients. The taste and the smell are so appealing, especially the nice aroma from the fresh Durian. The Swiss Rolls are available in the standard big size or as mini rolls. I do prefer the big rolls because nuts are normally added to give the crunchiness and to enhance the deliciousness.

You can find JJ Cakes only in Ipoh now. However, if you're ordering for 100pcs of Swiss Rolls (Only the standard big roll), they'll arrange for delivery to Penang.

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Mee Sotong by Hameed 'Pata'

Fort Cornwallis in Penang is the old star-shaped fort and as well the largest standing fort in Malaysia. I'm not going to talk about the fort but to talk about the Hameed 'Pata' Special Mee that is found inside the food court beside the Fort Cornwallis. Mee Sotong either by Goreng that is Frying or by Rebus that is Boiling, this is the specialty mee that is well-known here. The price ranges from the standard RM4 till RM6 depending on the portion. If you're not fancy about the mee or yellow noodle, you can as well ask for Bihun the vermicelli or Koay teow the rice noodle.

1st trying on the famous Mee Sotong, the noodle is fried with egg, Tofu, potato, bean sprout and fried prawn cake with their special chili-based sauce to give the delicious red shining colour. The most important step and it's not to be forgotten is the Sotong or Squid that is cooked with the blended chili to create the spiciness and I guess being added with sugar to give the little sweetness and to thicken the sauce. The squid has been cooked till it has absorbed the sauce completely and it's not chewy. Mixing the squid and the fried noodle, both of the tastes complete each other to give the most deliciousness to the tastebud.
I'm totally satisfied with this Indian-Malay style fried noodle and it's a joy for a tasty meal at a low price.

The German at CHEERS Restaurant & Bierhaus

I've been wanted to write about CHEERS Restaurant & Bierhaus yet I've forgotten about this article after storing the images inside my laptop for months. If you're on the way to Tanjung Bungah and after passing by the Marina Bay on your right hand side, you'll notice CHEERS Restaurant & Bierhaus on your right whereby you've to make a U-Turn at the traffic light.

My 1st visit with Attila and the friends, I've been so unhappy because the waiter has totally no clue about the difference between Dunkle or Dark Bier and the Dunkle Weissbier. It's written in the menu as Dunkle but I'm served with Dunkle Weissbier and the most pissed off matter is that the waiter has been trying to argue with me that I'm having the Dunkle or Dark Bier. Besides, he's using a mug to pour my Dunkle Weissbier instead of the standard 500ml tall glass. It's totally unacceptable for me that a restaurant is opened without any clear ideas about what they're serving.
Attila and I have ordered the BBQ Sausage and Pork Ribs for sharing. Frying the slices of sausage with onions in the BBQ sauce and added with grounded black pepper, this is just the very ordinary dish that is called BBQ Sausage here. The pork ribs are grilled in the sweet-based sauce and then being served together with the mashed potaoes. One of the specialty that is quite funny for me is the mashed purple potatoes because I find the sweetness of the potato doesn't match the pork meat. The only grateful fact is that the pork meat is juicy and tender.
This is my only visit to CHEERS because my friends and I have been so dissatified with the knowledge of the waiters and as well with the taste of the food here. For me, whoever that is setting up a restaurant must know clearly and to train the people properly on the food and beverage menu. Oh ya, the menu is almost a copy of Berlin's Bier Houz?

Thai vs Laos vs Vietnam at the Golden Triangle

The Golden Triangle IndoChine Restaurant as its name, the place that has brought the taste of Thai and Laos and Vietnam into the food. The spacious restaurant is decorated with the wooden carving arts, is filled up with the small huts and furniture that are made from the solid wood and is then completed by the soft velvet fabric for the most comfort. They've two outlets at Northern Malaysia, one is at Juru Autocity Butterworth while another is inside Queensbay Penang.

At Juru with our extreme hunger, Attila and I have ordered the Laotian Fresh Mushroom Salad, Seafood Otak-Otak in Fresh Coconut and Cashewnut Chicken. The mushroom salad is a cooked dish of minced chicken meat and fresh mushroom in the spicy and sour chili-based sauce that is then being garnished with onion and capsicum slices. The Otak-Otak is a special dish whereby the mixed seafood of fish, squid and prawn are fried in the blended chili paste and then being added with coconut milk to create the milky taste. The coconut meat is as well mixed to enhance the taste and aroma of the dish before being scooped into the coconut for serving. Our favourite dish is the Cashewnut Chicken as it's very crispy yet the meat is still juicy. The dish tastes a little sweet, it seems that honey is used to coat the chicken with a thin and crispy layer of sugar?!!

Additionally, we've taken the Phat Thai or the fried Thai noodle that consists of the rice noodle with seafood, egg and cabbage. I don't like this noodle as it's very slimy and it does a little weird, maybe because of the chili paste?
Attila feels fascinated with Golden Triangle for its ambient and food. I do enjoy some of the menu here except the MSG (Mono-Sodium Glutamate) or so-called Ajinomoto that is making me feeling very thirsty after every meal.

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The Cantonese Kitchen, Xuan Xin炫昇

Looking for new taste in Queensbay Mall, Attila and I have decided to visit the Xuan Xin炫昇 Cantonese Kitchen that is located at level 2. The restaurant is very spacious with the tidy arrangement of the tables and chairs. The furniture seems to be very elegant and comfortable with the velvety woven fabric.

To start, we've ordered the Roasted Duck Congee金牌烧鸭粥 and Hong Kong Stir-Fried Hor-Fun港式干炒河 with Beef. I hate the ugly smell of the duck and the meat tastes awful. The duck meat seems to be very not fresh with its very soft texture. Well, the plain congee is quite flavourful even though without any seasoning. Attila and my favourite is the Hor-Fun that has a little 'burnt' smell by absorbing the aroma of the soy sauce completely. The beef is tender that it just fits the chewiness in the mouth. We're both satisfied with the Hor-Fun even it's quite oily.

Additionally, we've shared the Sauteed Venison with Satay Sauce沙爹炒鹿肉 and Sauteed Scallop with Celery and Fresh Lily西芹百合炒带子. Venison meat has been an ordinary dish among Malaysian Chinese nowadays. People like the Venison meat for its tenderness and as well it's neither as chewy as beef nor as tasteless as chicken. I've to admit that the Satay sauce with its Asian taste has increased the specialty of this dish. It's kind of an innovative idea to fry meat in Satay sauce. For me, the last dish is not really amazing as the scallop doesn't taste very fresh while the fresh Lily doesn't taste special anyhow.

The dishes are prepared by different chefs such as Master Chuan全師傅 or Master Huang煌師傅. It's kind of disappointment that I don't really find any special taste or deliciousness out from these Masters. The only interesting thing that we've learnt here is the 'Call Buttons' that enable us to ask for waiter or to get our bill without any shouting. Anyway, Attila and I have somehow lost our interest or motivation to revisit this place again.