rokh writes: Psst, I have a secret to tell you. Yes, you! Come closer. Have a look at this: Clockwise from top left: Durian Puff, Chee Cheong Fun, Xiao Long Bao, Steamed Egg Yolk Custard Bao, Seaweed Roll, Pork and Chinese Sausage Rolled in Beancurd Skin.Yes it is as good as it looks. Yes there are many more. And yes, there are actually good dim sum in Klang Valley! (Thunder claps at a far distant for a dramatic effect) This secret was actually revealed to me by my good buddy Y, this was how she said it...
read more | find similar

rokh writes: Remember my first ever event? Remember when finally this tham jiak came out from her hiding place? Yes, it was TheQguides first event, where they get to know us the Malaysian food bloggers. Since then it was loads of fun filled activities and truly chowtut events thanks to the lovely trio of TheQguides - Frat, Jek and Lisa! Since then I have to say it was truly a wonderful ride for me and I would also say that I have in fact grown not only in tham jiak wise but in terms of friends as well....
read more | find similar

rokh writes: When I first found that I am going to shift to Cyberjaya for work, the infamous concrete jungle of Klang Valley about 30km from the heart of anywhere, the first thing that pops to my mind was “what am I going to eat for lunch!!??” Indeed it was a valid question, for both tham jiak or otherwise cause regardless, everybody needs to eat, and eating the same few things of mediocre taste for an extended amount of time does no good for the body and the mind. This for one I can be sure as I have...
read more | find similar

rokh writes: Once again Frat invited me for a food event (thanks Frat!), this time it is Asian Food Channel (AFC) premiering Chef Daniel Boulud’s documentary - ‘One Night in Singapore’. I asked Frat that night in between the documentary, “Why is it one night in Singapore, when he is there for so many nights?” He replied, after a pause, “Good question actually...” Nevertheless, it was indeed a one night for me with Daniel Boulud, and a good one at that. Good one because I enjoyed meeting up with...
read more | find similar

rokh writes: “Too bad you always work on the weekends” I exclaimed assumingly, as we were mentioning that we did not hang out enough. You see, U, my kai jie (god-sister) works at days and times that are not the usual slaves of cubicle nations (like poor ol’ me), she could work from break of dawn or till the wee midnight, even on weekends and break on uncertain days of the week. It is nearly impossible to catch her, not to mention that she chose to stay quite far away, even in my context of after 7 years of...
read more | find similar

rokh writes: Durian, just mentioning this word makes me tremble inside with excitement. The kind of excitement that I feel I need to share with the world might not yet be understood by all. You see, durian is a kind of fruit that either one loves deeply or loathe completely, that is also if one have first got the chance (or rather many chances) to put one’s feelings to the test. Head over here to Travel Guide Malaysia (which I write for a weekly column on Malaysian food) to further read on what durian is...
read more | find similar

rokh writes: Chow what? You heard me right, chowTUT! When I first heard of this word I thought, chow as in a meal and tut as in censored where you’re suppose to insert profanities here. So what is there to swear about food? Oh my, trust me, after the chowtut session, you would start swearing too, for being condemned to your chair permanently, or at least for a significant amount of time. But by the definition of the originators, Integricity employees, here is the real meaning behind Chowtut: CHOWTUT...
read more | find similar

rokh writes: Once again Frat from theQguides.com had invited me and a partner of my choice this time, to another food tasting, which is at the no-stranger to many PJ folks – Hilton PJ. Gosh, I have just told a friend today, I am one lucky tham jiak girl, when she asked me to tea today and brought me fresh lou por peng all the way from Hong Kong to share, ah the wonders of being tham jiak and honest about it, and having a blog to shout about it helps too, which then brought me to this superbly delicious food tasting. Does this anyway connects?Anyway, rushing all the way from work in the concrete jungle, ...
read more | find similar

rokh writes: When is the time you get to be tham jiak and eat indulge all you want but for a good cause? When is the time you get to eat durian to your heart’s or rather tummy’s content and still feel justified? When is the time you can tham jiak for charity? When is the time you can eat durians by truckloads in just RM10 and have a t-shirt to flaunt it later with just RM20 and above? This is when:
read more | find similar

rokh writes: It is amazing that how sometimes when one opens up to new people, they found new friends. Once when I finally got myself out of behind this anonymous blog and joined a food event by theQguides.com, I met several fun people, including Babe, Ruth and most recently Bangsar-babe. Wow, sounds like girl-power to me, but no we have a guy, his name is Jek and most recent as well, he introduced us to his new colleague, Frat, the Marketing Head of theqguides.com. Don’t ask me who he is and where he comes...
read more | find similar