team bsg writes: While on assignment in Lumut lately , we were recommended to one or two cafes, bistros and bars including yes ! a steakhouse . These are some of the interesting sights and sounds ( + colors ) that went our way in this surprisingly Europeanised tourist town. At least in 2 Cafes & Bars here we have noted over a few nights that the expatriate community comprising many Englishmen dominates the bar counter and , well shall we say the tables too . the still growing Lumut Waterfront .......recently a covered state-of-the-art walkway from the Lumut Bus Station sprouted overnight ( literally) and has now reached the Lumut Jetty ! ... read more

© team bsg | original post at http://klmakan.blogspot.com/
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vkeong writes: Let’s talk about customer rights. Looking back at one of the comments I received, a reader expressed her concern towards the services offered by Ingolf’s Kneipe. So it prompted me to ask, what do you do as a customer if you were given crappy services or lousy food? This post comes from my own experience. 2 weeks ago my friend recommended me a Western food restaurant, it was just a few minutes’ walk from my apartment. Because it was recommended, I had fairly high expectations. At first glance, everything was supposed to be perfect.. the ambiance was nice, foods are fairly priced and the waiter ... read more

© vkeong | original post at http://www.vkeong.com
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teckiee writes: Have been busy again. Don't have time to update! Anyway, a quick post on garlic spread. I never buy garlic spread when I learn to make my own. Taste wise so much better compared to the ones sold in the supermarket. Ingredients; - butter - finely chopped garlic - salt - a few dash of powdered oregano - a few dash of dried oregano flakes - a few dash of dried parsley - a few dash of chili flakes, without the seeds (optional) 1. Mix all the ingredients well. A few tips. a. Pick the more expensive butter. I like using Lurpark, but Anchor works as well, any cheaper the garlic spread don't taste as nice. I usually mix half a slab ... read more

© teckiee | original post at http://eatfirstthinklater.blogspot.com/
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teckiee writes: Working late again, but this time no more dinners in KLCC. Pavillion KL here I come for dinner. But it won't be long until I get tired of food there. I just hope not so soon. PastaMania at Pavilion KL. Lot 1.03 and 1.04 Level 1. From the main entrance turn left into the side wing. You can use the escalator on the far right (there's also another escalator on the far left) to head down to Level 1. J.Co will be on your right, and PastaMania just beside J.Co. When I sat down, the first thing that caught my eye was the unique ... read more

© teckiee | original post at http://eatfirstthinklater.blogspot.com/
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Lyrical Lemongrass writes: Our French friend, Olivier, loves the food at Ma Maison and frequents the restaurant quite often with his wife. We're not surprised, actually. For a restaurant that has been operating since 1995, it has certainly sustained well and is still drawing in the crowds. And why not? All the key ingredients are there. Bald Eagle and I like this restaurant for several reasons.Firstly, the service is excellent. Walking into the restaurant, one is greeted like an old friend by the proprietor, Bertrand J. Langlet. Contrary to what they say about the French (hehe), there are no ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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vkeong writes: This is the BBQ counter outside the restaurant, which is also at the smoking area. All you have to do is pick the seafood you want and pass to the chefs who will barbecue it for you. The options available are lobster, prawn, salmon, cod fish, squid, crab, skewer, garlic bread, beef patty and stingray. The skewers have onion, prawn, green and red pepper, mussel and fish. I eat all except the peppers lol Between the prawns and the fish are the lobsters. Well they aren’t exactly American Lobster but the smaller ones. Last I saw ... read more

© vkeong | original post at http://www.vkeong.com
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