Tag

Food Area

Browsing

I guess some of you have seen my previous blog on Hennessy X.O appreciation grows in Penang happening last year happen on May 2011 at Suffolk House Penang (click here for previous write up). Early this month, we were the lucky few bloggers to be selected to follow the young Chef Michael Han to Penang for food trail.

Chef Micheal (1)

We were all just excited about the food trail as on the plane, some of them were saying, I want Chendol, Laksa, and . . . . those food names just got blurt out by many of them.

Chef Micheal (2)

We purposely did not take any breakfast as we prepare to follow suit food hunting with the chef.

Chef Micheal (3)

and I could not even remember when was the last time, that I did follow a tour or onboard a bus with a tour guide. It makes me felt that I am like a tourist, with the guide explaning and telling us the history of Penang. Learn quite a lot of new stuff on the way. As we look on our itinerary, I am happy all those food area are my favorite locations.

Chef Micheal (4)

First stop of food trail at 10am, we stop by at Penang road, at Joo Hooi Cafe for Asam Laksa.

Chef Micheal (5)

this laksa stall was chosen as it is around 40 years old, starting from parents then now the son is taking over. Penang Laksa well known to many tourist that its a food that must not miss if you set into Penang, that is also voted as one of the best street food  listed at number 7 on World’s 50 most delicious foods complied by CNN Go in 2011.

Chef Micheal (7)

All of us getting ready as our arrival create a huge curiosity to many customers inside the coffee shop. Most of them stare and commented, and then stare again as we came in a huge group with cameras, including Penang reporters and cameraman.

Chef Micheal (6)

Asam Laksa is know along with its sourish fish base soup that Asam is the malay word for tamarind that use to give the stock its sour flavor.

Chef Micheal (8)

One of the main ingredient that is used  is made with ikan kembung know as mackeral fish. Penang Laksa is different in flavour as it  include lemongrass, galangal and chilli. For garnishing on top, serve along with mint, pineapples slices, thinly sliced onion, shirmp paste, and torch ginger flower.

Chef Micheal (10)

Then it is serve along smooth texture of rice vermicelli

Chef Micheal (9)

Chef Michael is definately not a stranger in this local scene street food as he grown up with a nanny that is from Penang. Chef enjoying his bowl of laksa. . .

Chef Micheal (11)

So does me. 🙂

Chef Micheal (12)

Then after the meal, he went over to learn Penang Style laksa preparation by the stall owner, as checking out the broth and he is impress on the process as this laksa stall prepare by going through 2 types of soup.

Chef Micheal (13)

Early in the morning, we were already yam seng all the way with Hennessy X.O and the uncle is so joyful

Chef Micheal (14)

Uncle were so happy as get to know that a famous young chef dropping by his stall. Very nice and talkertive too.

Chef Micheal (15)

As before we head out, we were adventurous trying to think what the chef have in mind, then we pair X.O into our laksa. Turn out to be, not bad. If it were cook into it, I think would taste more kick eh!

Chef Micheal (16)

Next stop, New World Park, Lee Brothers famous Ice Kacang.

Chef Micheal (17)

Along with Pai Tee also known as Top Hat.

Chef Micheal (18)

Anna with her weird expressions!

Chef Micheal (19)

chef is enjoying both Ice Kacang and Pai tee

Chef Micheal (20)

Pai Tee, outer layer of pai tee is cripsy, then filled with chinese turnip and topped with fried shallots, diced carrots, fried egg and peanuts. For me I always eat it in one big mouth. 😀

Chef Micheal (21)

Ice Kacang

Chef Micheal (22)

3rd stop is one of my all time favourite Nasi Kandar, never fail to come here whenever I am back Penang but this would be the first time I dine here in the afternoon. This place need not any further introduction as now it is pretty well know to many locals and even tourist.

Many people would have hard time finding this place as it is actually hidden one of a small alley that tuck in between these 2 pre-war house.

Chef Micheal (23)

Usually in the afternoon the crowd here is crazy and gets even worst if its a long weekend with tourist pouring in. . .as I only often come here for supper. . 😀

Chef Micheal (24)

I just realise that many family crowd did order their Curry fish head and the fish head is seriously huge!

Chef Micheal (31)

This round this is what we have for lunch . .

Chef Micheal (25)

Chef Micheal (26)

Beef Curry

Chef Micheal (27)

Bean Sprout

Chef Micheal (28)

Fish

Chef Micheal (29)

Fried chicken is a must have!

Chef Micheal (30)

And I prefer my version of nasi kandar is with kuah banjir (lots of curry gravy)

Chef Micheal (32)

Wilson enjoying his meal as turn our to be one of his favourite spot too.

Chef Micheal (33)

This is what happen if you come after 12pm during long weekend. You can see its line grow and make a long L shape after that. One of the reason people love this stall because of its spicy curry gravy and the spices that they cook along.

Chef Micheal (34)

4th stop is at Kafe Khoon Hiang at Dato Keramat for Ah Leng Char Koey Teow. Apparently, there are places which is available that, in the afternoon in this coffee shop, is the son that fried it and during night, is his dad that are frying at Jalan Zoo, Ayer Itam area. I have heard so much about Ah Leng CKT and never once drop by and here am I to get the opportunity to try one of the stall.

Chef Micheal (35)

Chef Micheal (36)

Look at the huge prawn that were added in

Chef Micheal (37)

One thing I notice on the frying style is that he added in ‘ti chio’ (sweet Sauce) and this is the first time I come across Char Koey Teow added that in.

Chef Micheal (38)

Then chef were thought to fry on Ah Leng Char Koey Teow version.

Chef Micheal (39)

Guess who is next tyring to cook. Anna. Wonder who will eat her cooking version.

Chef Micheal (42)

Tadaaa, here is the Char Koey Teow with the texture and colour of it, definately looks good!

Chef Micheal (40)

As the char Koey teow were fried up and serve, most of them cant wait to get a bite of it as it smells fragrant and top with juicy prawns.

Chef Micheal (41)

Before that, cheers again as we were drinking as early as 10am from the first stop, and of course we have to skip at Nasi Kandar area.

Chef Micheal (43)

Ah Leng Char Koey Teow cook along with prawn mantis too.  Best of all, it did not stop there as we went adventurous again we we infuse the CKT along with Hennessy X.O and it turns out to be superbly good. More fragrant and stronger in taste. After our own mixture, the CKT were gone in seconds. As another plate was serve, we did the same thing again and other food bloggers just came and attack.

Chef Micheal (44)

Chef enjoying this CKT a whole plate by himself.

Chef Micheal (45)

Final stop would be at Kedai Kopi Seng Thor that is famous for its fried oyster. This is one of the shop that I grew up along to dine there most of the time when I was a kid as this fried oyster is stall is my grandmother’s favourite stall. We called it ‘O-chein’. She would eat at least 3-4 times aweek or would follow my grandpa to sit in the coffee shop while he is reading his newspaper.

Chef Micheal (46)

Seng Thor Fried Oyster Ommelete is one of the stalls that you must try if you love this dish. Just that you must have the patience to wait, as it can easily take up your waiting time from 30 mins to an hour.

Chef Micheal (47)

First he will put his own mixture of ingredient with a thin layer at the bottom to cook along then top with 2 eggs. Then he will repeat this process couple of times and chef is amaze of the version of Fried Oyster Ommelet in Penang as they have never seen this version of cooking which is totally different from the ones they had in Singapore.

Chef Micheal (48)

As when Chef Michael saw how he pour the whole pot of oil to cook along, he was stun for a while and imagine how greasy the food will be.

Chef Micheal (49)

After the base is cook, he will separate it at the side and cook another layer.

Chef Micheal (50)

this is how it is while cooking along that soak into near full pot of oil

Chef Micheal (53)

With huge fire frying along like that, I just cant wait to have a big bite on this fried oyster.

Chef Micheal (51)

While waiting for our lovely fried oyster, I get a chance to take picture with the chef himself and understand further on how he actually end up being a chef.

Chef Micheal (52)

Upon request need to take a weird picture, so this is how it end up . .hehe

Chef Micheal (55)

Jeng Jeng Jeng, after 35 minutes of waiting, here is our plate of oyster that its sprinkle along with lots of mini oyster. It cook with alot of oil yet it does not taste greasy as it is.

Chef Micheal (54)

And this plate turns out to be one of Chef Micheal’s favorite. To make it even more flavourful, must not miss to dip along with chili sauce.

Chef Micheal (56)

And we try again to infuse with Hennessy X.O. Turns out to be CKT still the winner among all. I guess if the oyster were soak into Hennessy and cook then, it would taste awesome (in my own imagination)

Chef Micheal (57)

Then we head back to hotel for a short break then head for an interview session with him. During the interview session, one good thing to know that he have high expectation for Penang food as he grown up to have one of the best food from his Nanny.

chef mention that Penang food would pair very well with Hennessy X.O as the food in the island is robust in taste. Then further understand him that he is actually from Law background that did not practise law but his instead pursued his dreams to become a chefs. Then by following his passion he kick off his career in a fine dining restaurant Au Jardin before moving on to stints at The Fat Duck, L’Enclume and Anthony’s in England, Mugaritz in San Sebastian, Spain and Noma in Copenhagen, Denmark.

With his hard work and dedication to excellence that had made him being nominated for the World Gourmet Summit Awards of Excellence ‘Rising Chef of the Year’ in 2010 and 2011, with FiftyThree,  his restaurant that opens its door at year 2009 and nominated as ‘Best Restaurant’ in 2011. Notably, FiftyThree was featured as one of World’s 50 Best Restaurants ‘Regional Spotlight –Singapore’, and on CNNgo.com’s Best Eats 2010 as Singapore’s Best Gourmet Restaurant of 2010. The awards doesnt stop there as FiftyThree also won the World Gourmet Summit Awards of Excellence ‘Restaurant of the Year’ in 2012, with Michael garnering the title of ‘Rising Chef of the Year’.

Here are the interview video capture by Wilson. Thanks you~

Pictures credit to Wilson (bloggers whom attend along are, Anna, Cheng Yi, Me, Wilson and Sidney) along with Chef Michael and Karen

However, after this preview of food trail, I am very curious what Chef Michael will prepare for us at next session in Penang within the chapel of St. Joseph’s Novitiate from September 26th to 28th 2012. His cooking style or background are more European cooking which using less oil and fresh ingredients. I just cant wait what is the dish that he is going to come out with this challenge that being put upfront, that by deconstructing Penang local delicacies to make a fine dine. Looking forward for end of this month for the special dining.

and wheee. . got feature in The Star, Metro north section

Since when I was a teenager, I often hear the word Super Gt, super Gt till when only realize that Super GT is actually is :

a series, formerly known as the All-Japan Grand Touring Car Championship or JGTC (全日本GT選手権, Zen Nihon GT Senshuken), is a grand touring car race series promoted by the GT-Association (GT-A). Though the JGTC was authorized by the Japan Automobile Federation and recognized by the FIA, the Super GT is authorized directly by FIA. (source from Wikipedia)

GT (1)

Well well, now Super GT is not only available in Japan as they had take the hottest motorsport at their country and organizing in Malaysia also must let you guys know that its one of the location outside the country, to compete in the race of 8 round. Since they have pull up a great organizing committee the crowd had improve as Super GT now had gain its popularity among Malaysians, of course one of the difference I would like to compare is just only the weather! The rest are all the same. As Super GT to me it associates with hot cars, drivers and hot GT GirlS.

GT (2)

The event is going to be held at Sepang and falls on 9th and 10th June 2012 which is just around the corner. What you can expect form the event is there are going to be a parade of cool cars from vintage to sports luxury display, another section will be  filled with carnival like are some shopping booths and a section that will pull me to stop by is their food area.

There will be also be an exhibition of rides including Ferrari, Maserati, Porsche, Alfa Romeo, BMW, Ford and even Land Rover and some owners are going to bring their rare antic and luxury car out too.

GT (2.1)

For those want to get up close and personal to the driver you can obtain this pit walk passes are available at RM100 each

GT (3)

With that you get to walk into their garage / pit stop area to see the process, taking pictures and get a real life close up with all these.

GT (4)

Ahhhh,haaaa. . . many of people that obtain pit walk passes will get a chance to take picture with all GT race Queens.

GT (5)

GT (6)

GT (7)

GT (8)

For photographer’s who owns super long lens and love motorsports, you would certainly want to consider these Photographers Pass at RM500 each that enable you to maneuver around the provided locations for you to take the best shots around the track.

GT (12)

GT (10)

These will be some of the pictures you are able to take with photographer pass. .

GT (11)

What happen next after the event? You will be pamper with after party event that they have a series of performer ready to make your trip entertaining over the night.

GT (13)

For this year JPM Motorsports are feeling generous and are giving out a paid of Super GT tickets daily with Super GT merchandises.
Its really simple and this is what you need to do:
Step 1:
Like Super GT Facebook Page
Step 2: 
Share the updated “Daily Share & Win” photo on your Facebook Wall with the following sentence “I want to win a pair of Super GTtickets thanks to @Super GT!” (MUST tag us to enter the contest)
Step 3:
Contest closes everyday at 8pm and the winner will be announced at 12am. Winners must message Super GT Facebook administrators with their Name, IC number, mobile number and e-mail.

GT (14)

Alright alright, you must be curious will this event burnt a hole in your pocket. Definately NO! As it comes with Grandstand tickets are priced at RM100 each which comes with a Touch N Go card, and can be bought online atwww.ticketcharge.com.mywww.supergt.com.my or at Roadshows. Children under the age of 12 can enter for free. For added convenience, Skybus will be providing shuttle services from KL Sentral – the details can be found at www.supergt.com.my.

SERIOUSLY Grandstand ticket for RM100, its very reasonable! Follow by Pit Walk Pass, Grid Walk Pass and Paddock Club Passes yet you stand a chance to win in a daily lucky draw when you purchase a ticket~

Not only that as the organizer  for this year’s SUPER GT Round 3 Malaysia is packed with surprises! With over RM50,000 worth of prizes to be won, you better get a ticket now! Prizes includes:
 Pitwalk passes

• Gridwalk passes
• Paddock Club pass
• Naza NZ125R motorbike
• Avira anti virus
• Samsung 32″ LCD TV
• Samsung 43″ Plasma TV
• Panasonic 50″ Plasma TV
• Panasonic 32″ LCD TV
• Fujifilm Compact Camera
• Canon Compact Cameras
• Olympus Cameras
• Samsung Mobile Phones
• Nikon D5100
Here is a glimpse of the map for your way finding   and idea. . 😉

new_brochure

For more information and updates:

Coming to year end, its all about festive season and festive season means all about eating! Eat, Eat, Eat and Eat non stop and after my much effort in gym, now I have gain back weight to my previous size…:( I have been eating so much and there are a few places worth recommending. Nagomi Shabu Shabu

One promotion is not to be miss is under this Nagomi Shabu Shabu which is a actual Japanese style Steamboat not like those outside in the shop houses mention shabu shabu but localize soup.

Nagomi (1)

This place is pretty packed up by alot people with their current special buffet promotion. Let’s check out what they have to offer~

Nagomi (2)

vegetable section with lots of greens!

Nagomi (3)

Frozen food area with some udon. . .

Nagomi (4)

Nagomi (5)

Mushroom lovers will love this!

Nagomi (6)

Fresh fish section that can be eaten in sashimi style or go into the soup!

Nagomi (7)

sushi section whereby I did not expect it to be so many choices~ and all the fish is fresh!

Nagomi (8)

Then you have seafood!

Nagomi (9)

Mini Lobster, alive walking and clipping!  (limited quantity perday and while stock last for the day)

Nagomi (10)

lots and lots of scallop~

Nagomi (11)

Lots and lots of meat slices, from duck, beef, lamb and fish . .

Nagomi (12)

There are providing fresh salmon too only available at one session which is at 8pm while stock last!

Nagomi (13)

Many choices of soup base paste for you to add on and we have tried all. I still like my miso soup paste.

Nagomi (14)

The actual serving comes with individual pot and with clear soup. You can diy yourself to a multi taste of soup whereby 3 of us have 3 different style of soup. WE have a little make over as mine to miso soup, xiu xiu to Clear Seafood soup and Jean more to mushroom soup. HOw we did that? Secret!!!

Nagomi (15)

Nagomi (16)

Then they do offer fruits and deserts for your ending~

Nagomi (17)

Nagomi (18)

Nagomi (19)

Black sesame and Green TEa Ice Cream

Nagomi (20)

Having dinner with both of them certainly happy…non stop talking and laughing. .

Nagomi (21)

This is their current promotion, a steam boat buffet spread offering at RM 32.80 ++ that we paid about RM43 to be nett and certainly worth every penny, although we had not become a big eater but we are satisfied with the price paid and the offerings in the buffet spread!

Certainly its a recommended buffet by me and while promo ends ( I have no idea when it ends, so just eat it while its still on promo). We are planning to go again. Who wants to join?

Just be there early, to enjoy the full spread of the buffet menu~

-= Ka Ching =-

Food Rating 9/10,  good and value worth for money~ Recommended! -Stamped-

–Warning– This is based on my individual taste. Try it at your own risk-

Shabu-shabu Buffet @ RM32.80++ (not including drinks)

Children 5 -12 year-old RM18.80++
Only available @ Nagomi Menara Hap Seng
Weekdays (6.00pm – 10.00pm)
Weekends & Public Holidays (12.00pm – 2.30pm, 6.00pm – 10.00pm)
Open on Sundays as well.

Location:
Menara Hap Seng (Formerly Mui Plaza)
Suite 1-19, 1st Floor, The Podium
Jalan P. Ramlee
50250 Kuala Lumpur, Malaysia

+603 2141 6332

2 weeks ago, when I was working half way, then suddenly my email pop outs, an invitation. Instantly, I click to view it to see what was it about, and to my surprise got invited for a Tequila and Mezcal Tasting at Bentley’s Pub, Hotel Nikko. Many thanks that they had made one part of my wish come true that alcohol tasting is one of my wish as a foodie.

Tequila

Tequila (2)

I just like the bar which is very classic, old english style with dim lights and wooden pieces of ceiling. A very comfortable place to be.

Tequila (3)

Tequila (4)

This is where the session’s is going to be.

Tequila (5)

This is the orignal Tequila that flown all the way from Mexico. From front to back (Tequila Tizoc Anejo, Tequila Tizoc Reposado, and Tequila Tizoc Blanco)

Tequila (6)

and Mezcal all prepared and ready to be tasted by us. (Mezcal of Espadin Maguey, Mezcal of Wild Bicuixe Maguey, Mezcal of wild Tobashiche)

Tequila (7)

What I get to know that, in Mexico there are around 35 states and only 5 states are able to produce tequila that cannot be produce elsewhere in the world, which makes them so exclusive.

Tequila (8)

With the sheets of paper for us to learn on each individual flavors how it is different from.

Tequila (9)

All of the tables were preared with 6 piece of glasses as there are 3 flavors each for Tequila and Mezcal and water is for you to rince our mouth. When we were all seated, then Kevin the Sommelier tell us about himself and also ask us to help ourself at the food area that had been prepared. One little advice from him that, never take alcohol with an empty stomach.

Then we hurried and help ourself with prepared Mexican finger food.

Tequila (10)

1. Breaded goat cheese ball with wormseed and bean sauce
2. Duck in green pipian with red onion
3. Octopus crousillant with quajillo chile
4. Small plaintain quesadilla, beans

Tequila (11)

The sauces that need to dip with. Unique in taste which do not get to eat everyday.

Tequila (12)

Small Caramel flan on sweet croquant, Churritos with caramel, Puff pastry roll filled with mamey custard

Tequila (13)

My finger food for the night

Tequila (15)

Kevin Tapia the Sommelier
At Paxia Restaurant which is one of the finest restaurant in Mexico. He had been into restaurant business for more than 19 years start from waiter to manager and he had work in the best restaurant before from Barraca Orraca of the famed Anderson Restaurant Group to the internationally known Izote owned by chef Patricia Quintana, where he was a manager.

Then he started his sommelier studies in 2008 with sommelier Pedro Poncelis at one of the universities. He had also judge the “Ensenada, Tierra del Vino” XV, XVI, XVII editions for 3 consecutive years and the last one was in August 2009. Till now, he had earned a first Award of Excellence by Wine Spectator for maintaining one of the best wine list in the country. With the chain he is wearing, represents that he is a Sommelier

With his record, certainly I am going to enjoy myself learning to drink.

Tequila (14)

Kevin and Me

And let the class begin.

Tequila (21)

Start off with the first glass, Blanco. Hold your glass and tilt it till 45 degree as shown on the picture below and swirl it around. What we need to do next is to observe the colour and clarity.

Tequila (19)

After Swirl, we were suppose to smell on the Tequila, trying to get the scent of it.

Tequila (20)

If the layer of alcohol is clear and flowed down from the wall of the glass quickly, it shows that, take more a few glasses, you can park yourself for the rest of the night (indicates high level of alcohol content)

Tequila (22)

We was told that temparature is also one play one of the important role in preserving tip top taste of it, that it must always kept in cool temperature in between 14-17C, fridge is not advisable.

After trying all the glasses, I find it, it is pretty similar to wine tasting, but the amazing part is, how is the process they brew on it and the scent and taste been created out. For our very first sip, we were asked to swirl in our mouth to ensure the taste flavor the mouth and swallow it after that. After it travels down the throat, it was very spicy and strong. For girls to drink that, their face will definitely smirk! As told by him, the first taste is usually taste stronger as our tongue is still very mild and to taste on our tongue palate. Second sip, taste much better or the aroma and flavours. Then comes the mischievous Ken, teach us another way how to drink it, that after the sip and you tarik kuat kuat, : results: makes us lagi high, with the strong taste of spiciness shot up to our brain and nose.

‘Tequila Tizoc Reposado’ that been store (4-6 months) age in barrel, taste better compare to the first one, it taste milder and not that spicy that slides down my throat easily. I felt the after taste of mint flavor after it, chilling and cool.

Moving to third range, ‘Tequila Tizoc Anejo’ age at 14-16 months in a barrel had made me fall in lurve with tequila, with the first sip, I taste some earth and woody scent after the sip, but the overall balance is much creamier and smooth. This is one of the popular selection by the women as it is the strongest in alcohol level, taste better and just don play play with the girls in Mexico.

As the first range finishes, we were requested to eat or filled our stomach again and be prepared for round 2. Ting ting ting!

I find that Mezcal range is even more interesting that I have never tried before. The taste of it is surprisingly different and of course with alcohol lovers or those who are stress most of the time, this is the bottle that you might not want to miss with alcohol content of 48%-53%. Give me 3 shots and I will be done for the night, or I will start to talk nonsense with you. 🙂

Start testing with ‘Mezcal, Mezcal of Espadin Maguey’ (aged 9 to 12 years), slightly woody in flavors, not so spicy yet filled with citrus and some spices. Strong in first sip but soft after swallow.

Second glass ‘Mezcal of Wild Tobasiche’ (12 to 15 years) which I think it’s a bit similar to the first one and to end with Mexicano (13-16 years) and ‘Bicuixe Maguey’ (12 to 15 years) that contain the highest alcohol level. 53%! The taste is amazingly good! Not that spicy yet after effect is minty, but strong wood taste and aroma yet smooth and thicker too as I find that Mezcal is spicier and strong in wood aroma. When my first sip of Mezcal also makes me recall back some of my childhood memories, as its taste is very unique that end with wood, dusty, soil, ashes taste and smell. This scent is more obvious that Kevin request us to pour abit on our palm and rub against with both hands till it dry up then inhales. Amazingly, that’s the kind of scent that we are smelling.

As he mention to us how the scent come from was during the aging process that been stored in a area, it actually absorb the scent from the environment that make the drinks taste so natural. Mezcal do not comes cheap too as ONLY 130 bottles were produce each year as it is blend 100% from a plant that needed 30kg to produce one bottle and with the plant of 10 years old. With its limitation in the market, the price could easily rake up USD 160 per bottle.

I guess that, no matter what kind of alcohol, the older it is, it always taste the best!

Tequila (23)

With the Mexican Embassador.

Tequila (24)

Trying to pose had to be the embassador~

Tequila (25)

A tip from Kevin that how do we know it is good tequila or bad, that during your purchase, just shake hard on the bottle, and if the Tequila or Mezcal create a lot of bubble like when you shake a coke, it means that is a great bottle!

Never drink tequila with lemon and salt which is not the proper way, that is what you seen on Hollywood movies and out in the market there are alot are for commercial production which do not use 100% of the plant.

Tequila (26)

Our gift for the night a double shot tequila glass which I have been wanting to buy for long time. So till next round… Kampaaiiiii~~~~~~

I do shop, eat and walk around in 1-Utama but surprisingly I never walk to around this area until I was out of idea what to eat that day and ask where is Subway only realise there are another food area instead of the 3rd floor. While walking towards Subway, this shop sure caught my attention as I am a big fan of deserts but I have not came across any nice desert that I have kept in mind as my much prefer or in hunting such as sweet desert (snowy ice) or anything in cold.
After finishing eating Subway, hurried to this place which looks like a nice place to hang out too.


From the outside I thought the books were real till I sat down only realise it was wall paper and it looks cool too, something like Library.

They do have a few categories of desert in their menu. Surely they have wide selections and picture illustration in it looks good too.
Till I came across and decided to order this desert ‘Mango Special Lo’ if I do not remember wrongly, I saw something like Hong Kong desert which makes me think back of the great mango drink Hoi Lau San, that tasted so good thought it would be good too.

When it was serve, me and my friend was like staring at it. ‘What a big bowl’ and mango cubes which is so little that can be calculated, and the base is like fettuccine (something that taste like taufufa) then mango syrup mix base. The taste is not bad but with the cost RM14.30(including service charge 10%), which is VERY EXPENSIVE for such a desert and quality that I think I can think of a few which taste much better than this yet cheaper.

Would just visit this desert for only once. Will not be returning back.

-= Ka Ching =-

Food Rating 6.5/10, Okay lah, TOO EXPENSIVE!~

-Stamped—Warning– This is based on my individual taste. Try it at your own risk-

Location:
My Honeymoon Desert
LG 322, LG Floor Oval,
1 Utama Shopping Centre.

Telephone : +603-77109337

Business Hours:Sun-Thus 11.30am till 10pm
Fri-Sat 11.30am till 12am

Pin It