Food and film go together like peas in a pod; here we take a look at some of the best celluloid food scenes forever immortalised in movie history...
I’LL HAVE SECONDS… When Harry Met Sally (1989)
Widely regarded, as one of the best romantic comedies of all time, the Meg Ryan and Billy Crystal vehicle will clearly…
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by Ash Luques, on Tue, August 11, 2009
Chinese
"Tender and flavourful roasted chicken"
Satellite, as it’s fondly known, a corner shop located along Jalan Gasing, has been a haunt of my friends and I for about 3 years now. It used to be a daily evening ritual until the drudgery of time-consuming college life reduced it to a meager weekend practice.
Satellite’s main dish is chicken rice, sidelined by other items such as ‘wantan mee’ and pork ear ‘kicap’. I find the ‘wantan mee’ here the perfect start to Sunday mornings. The pork ear ‘kicap’ may sound a little daunting, but in truth, it’s so good, it’s addictive. The downside though is that the pork ear ‘kicap’ is only served during lunch and even then, one has to rush for it as it finishes in about 2 hours. Yes, it really is that good!
I have sampled all the dishes this restaurant has to offer, and the reason I hold this place dear is familiarity. All the food here is familiar to me, as the taste hasn’t changed one bit throughout the three years that I have ‘lepaked’ here. My favorite dish here is the roasted chicken rice, and you can even order it with a side dish of steamed chicken skin. Another reason that Satellite’s chicken rice is so good is because they use Kampung Chicken here, and the meat is more tender and flavourful.
Think of crispy yet juicy roasted skin combined with soft succulent steamed skin, chased down with a spoonful of steaming hot rice and a dollop of chili sambal sauce! Alright, I think we all know where I’m headed for lunch. I can’t imagine anything else that could satisfy my hunger better than that right now.
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Meatloaf is really easy to put together. Some people think that it's made from leftovers like some casseroles but it's hardly the case. When I was growing up I remembered that my mother used to make the most delicious meatloaves from meat, tuna, carrots and beans. It always had a delicious crust from baking it just a little longer in the oven.
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by Keeta B., on Fri, August 07, 2009
Buffet
"a three-course menu that will have you swooning with pleasure"
Introducing their exciting new lunch concept “Unlimited Lunch”, it brings all the benefits of a buffet without the fuss of having to queue for food, jostle with the person next to you and make do with pre-cooked (often lukewarm) dishes.
Instead, using the concept of a dim sum lunch but applying it to semi-fine dining cuisine, Gobo Upstairs serves a 3-course menu with various starters, mains and desserts to choose from, right at your table. And the best thing is, you can sample all of it and have as much as you want.
On this lovely Thursday afternoon, my fellow foodsters’ and I are feasting on a delicious array of starters, whole scallops pan seared with orange reduction, creamy deep-fried mushroom risotto balls, crispy vegetable puffs, Caesar’s salad with roasted chicken, and a divine pumpkin and smoked salmon soup, which is making me swoon with pleasure.
Now back to the food. I really should have said “No” to another helping of scallops, but who could resist? Once you tire of starters, just inform the friendly restaurant staff that you are ready for your main course, and dirty plates and bowls are quickly cleared to make way for more epicurean delights.
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Ipoh's Kalai Curry House is a great place to savour some serious Indian food. Watch Riz performing some magic (not!) with his masala tea. Intrigued, Li Ann joins him later at night for some food fight!
by Honey, on Tue, August 04, 2009
Seafood
"Sunset and seafood for top bliss factor"
After lazing for about two days, a trip was in order for some fresh seafood out of the resort we were staying in. In Pangkor town, I've always remembered eating sweet and sour crabs and fish head broths. "You have to order the dried chilli crayfish here," said our van driver as he deposited us somewhere out of town.
Ye Lin has been around for decades but we've never been here before. Always game to try somewhere new, we settled in at a table laid with a fetching crumpled plastic tablecloth. All of us had skipped lunch, and were ravenous. The crayfish in question is actually pulled out of it's skin, deep fried in flour then cooked with spicy sauces and dried chillies. It is ridiculously good which bodes well for the sotong goreng tepung. Squid here is fresh, dipped in the same batter and fried quickly. It's crunchy and soft- everything you ever wanted from a sotong goreng tepung.
Other stuff we ordered were venison in ginger, yum! Soft and meaty to balance all the fishiness, some great seafood fried rice and steamed fish. We asked them to cook it tauchu style and it came in a thick sauce full of dark bean paste, scallions and chillies. The fish is nice and firm and the sauce has a spicy bite to it. I was a bit slow and by the time I got to the fish, there was only the crunchy gill area left (operculum) and the head. Lucky for me it's my favourite part!
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A friend of mine recently turned vegetarian. He is a practicing Buddhist and sincere in his devoutness- it was a matter of time. However when he told me this, I was surprised at how sad I was.
Why was I upset by this? Well this guy is a true foodie. He’s my back alley friend (not that kind
lah), rather my companion in seeking wonderful food in unexpected places. Many times I would meet him at LRT stations or dodgy carpark and we would walk to hidden food gems together. We’ve cracked crabs together standing up, savoured steamed chicken in markets, slurped soups laden with seafood and devoured steaks. He was the original FoodCrawler and used to organize sojourns to unknown restaurants in the younger days of FriedChillies.
So part of my sadness was the knowledge that this guy really LOVED his food.
He adores or rather adored char siew, treacle-sweet and dripping with fat. He used to drive to Klang just to try the different herb-infused bak kut teh (and wrote articles on this). He slurped down thick mutton soups with the same relish he attacked a curry-laden fish head. I’d seen him unwrap a paper-baked chicken and for ½ a minute just savoured its heady fragrance. And whew, did he love all the pungent, prawny, fishy, briny things like tempoyak, cincaluk and budu.
Now of course if…
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