Girls have their own appetites and lusts. Some girls need time, others are more likely to grab you. But even the most modern of us girls still deep down inside like to be wooed and wowed. We appreciate a touch of finesse in seduction and a guy that can take his time but also understands the thrill of desire. Just like you lot, we don’t like to second… More »
F & N Dairies (M) Sdn. Bhd. revealed their new label design for its sweetened condensed milk and evaporated milk range mid last week. The company is the market leader in the condensed milk category with about 60% share of the nation's market.
Answering a question from the FriedChillies News Team, Mr, Poh Eng Lip, General Manager of F & N Dairies says that this translates to approximately 520,000 cartons of condensed milk per month with each carton containing 48 individual tins or a whopping 24,960,000 tins per month!
Mr Poh added that their canned milk range has been specifically targeted at the beverage… Continue reading »
"Sink your teeth in and lick off the sauce"
Truth be told, I found this establishment by accident as I was withdrawing money from a nearby bank on a lazy Sunday morning. Looking at the crowd milling around the entrance, I walked over to check out the commotion. There were easily 15 people waiting patiently as a staff hollered numbers into the microphone for customers to get their tables. Can one go wrong with a packed out restaurant? Brunch it is then!
The procedure is fairly simple. Tell the staff at the counter how many pax per table and she will write your name in the list. Get a piece of paper with your number on it and wait until your number is called. As most people preferred to dine indoors and I was ravenously hungry, I took the outdoor table along the corridor after waiting for about 5 minutes. Expect to wait up to 20 minutes if you come between 11am to 2pm.
Due to space constraint, waiters manually deliver their wares on trays to replace the cumbersome dimsum trolleys. I have to say this is indeed more efficient as they weave around the tables like clockwork. You can also walk over to the display counter to choose whatever tickles your taste buds. Everything arrives steaming hot so it’s great for opening your pores too – free facial anyone?
We could not resist the ‘pai kuat wong’ which looked so enticing, bathed in a shiny sweet sauce with succulent meat peeking from within. Enjoy it with your hands. Forget table manners, just sink your teeth into it and lick the sauce off your fingers. The taste is heavenly! Portions are generous too – 8 ribs per serving, yet not too hefty so you have space to lap up the other offerings.
Next up was the steamed pork buns – char siew pao. The dough is fluffy and the filling is superb with the right balance of pork fat, meat and sauce. Two thumbs up for this! The rest came in quick succession. The siew mai was succulently juicy; the pei tan sau yok chok (century egg porridge) was silky smooth with bits of pei tan and salted egg which was a nice surprise; the har kau had fat juicy prawns; the braised brinjal stuffed with fish paste was delish dipped in the dark sweet sauce.
"Each morsel in the poktek is as fresh as a daily catch"
Move over Vicchuda, the glory days of the humble Kelantanese-Thai restaurant are back! These small unobtrusive 'tom-yam' shops seemed to prosper long before the age of the 'MAMAK', with humble premises but quality food. Alas! Today's family owned Tomyam shops are few and far between. Tucked away in a shoplot in Kota Damansara however, lies a little gem called CHUN BURI, which has renewed my faith in the Kelantanese ability to do it right (by way of food I mean).
If you're not looking for it, it is very easy to miss Chun Buri. The shop is plain at best and the name doesn't sound remotely appetizing. But once you're seated, the menu looks a little bit more promising. What is surprising are the prices, really reasonable, cheap even- for a shop located in the affluent Kota Damansara area.
Aside for the typical Kelantanese-Thai fare, they also serve bubur nasi, ikan bakar and kerang bakar here. The house speciality would have to be the Tomyam Poktek, 'poktek' meaning 'claypot'.
We ordered the main staples- Nasi Putih, Kailan Goreng Biasa, Telur Dadar, Kerabu Sotong, Ikan Siakap Stim Limau, Daging Goreng Kunyit and a seafood Tomyam Poktek.
The tomyam poktek is a clear white-ish broth and comes steaming hot in a claypot. The taste is sour and hot as tomyam should be, but slightly more subtle when compared to the typical red tomyam that is usually served. What was most pleasing was the seafood. I was expecting the usual; small, 'not-particularly fresh' prawns and a few token squid rings, but instead the soup was filled with tiger prawns, lala, crabs, fish and squid, and each morsel was as fresh as a daily catch. Chun Buri also serves up the normal red tomyam, which is just as good but really Hot! So if you can't stand the chillies, go for the white variety- which also comes sans 'Poktek'.
Foodies no longer have to que for a table. In over 20 participating restaurants, a new website http://www.theqguides.com
is now out offering restaurant online reservation services to hungry KLites. Apart from ease of online reservations, foodies can gain reward points with each restaurants reserved.
According to a blog posting by babe_kl
, all foodies need to do is to log online on theQGuides.com, register as a member, select a restaurant, book a table and wait for the SMS confirmation. More information visit eat.theQGuides.com. Continue reading »
Think all coffees are created equal? Think again. It has taken mankind many, many years to perfect the highly-regarded cup of coffee, once a humble bean that has now morphed into a multi-billion dollar industry. With so many coffee shops boasting various types of coffee, how do we know which are the best ones?
You might not be an aficionado… More »
"Coffees here are rich and robust flavoured"
Looking for a great coffee buzz? Read on and you’ll be sure to get a buzz just from this! I had heard about the great coffee at Café le Passione and decided to wrestle up a few of my friends on a fine sunny Saturday morning and head over to Plaza Damas for breakfast and a cup of coffee.
The menu is all western based with European and American flavours and the coffee served is said to be the best in the area. The machine they use is the Rolls Royce of espresso machines; a 1961 model from Italy and is the only one in Malaysia. In addition to a great machine they use a specialty premium Italian coffee known as Bristot that is only available in a few places here.
As we waited for our food to arrive I sipped on a nice creamy latte as co-owner David Richard Jest explained to me the intricacies behind making a really
good cup of coffee. “To start with, a good machine is necessary and then you would need an automatic grinder. Once you put the ground coffee in the machine you have to get your espresso made in exactly 28 seconds which is the ideal brewing time. With the espresso base you can make different coffee varieties such as lattes and cappuccinos. To make the foam perfect for creamy drinks it needs to be heated at exactly 60degrees. This gives it the ultimate silky thick texture.” Indeed I could taste the difference in this coffee compared to many of the commercial coffee joints around. This was rich and creamy and full of flavour.
The first dish at the table was the breakfast set, only RM14, complete with chicken sausage, sautéed mushrooms, two eggs sunny side up, two pieces of whole wheat toast and a glass of apple juice. I enjoyed the sausage which had a nice smoky flavour to it and the eggs were done well with thick runny yolks perfect when mopped with the toast but the sautéed mushrooms were a bit disappointing. From the first bite I could tell that these were tinned mushrooms sautéed with a bit of sauce. Fresh mushrooms would have completed this set.