boo_licious writes: Abacus SeedsRestoran Nam Chuan, Bangsar, Kuala LumpurAis Kacang (Ais Batu Campur)Ah Keong's ABC Stall, Brickfields, Kuala LumpurStall No. 41, SS2 Gluttons Square, Petaling JayaApam BalikTaman Megah Morning Market, Petaling JayaApong (Appam - Chinese)Imbi (Bukit Bintang) Market, Off Jalan Imbi, Kuala LumpurAsian FusionIsthmus, Northpoint, Mid Valley City, Kuala LumpurAssam LaksaPetaling Jaya Night Market (Pasar Malam) - SS2, SS3 and SS4Banana Leaf RiceMathai's, New Lay Sin Restaurant, ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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boo_licious writes: just opened but packed with peopleNotice how we seem to follow Singapore in terms of food trends. Not sure why we are always the follower versus the leader. One fine example is the newly opened Pasta de Gohan, a spin off from Pasta de Waraku from Singapore. A well established chain of restaurants in Singapore, this outlet at Sunway Pyramid, just opened their doors on 9 May, 2008.take your pick from the row of plastic plates of pastaFor their opening ceremony, they advertised a special promotion for the 9 May, 2008, which involves a 100% rebate in terms of ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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Lyrical Lemongrass writes: 1. It was the world’s cheapest sang har meen.  Or at least, that’s what it appeared to me in my well-protected cocoon. At only RM8.50 a plate with some fresh juicy prawns thrown into a lovely eggy sauce, I certainly had no complaints. I am not sure if I shall be able to find this coffee shop again on my own though. Ecstatic Eeyore had led me through a maze of shops quite like the catacombs of Rome, where amidst some beauty salons and shops selling cheap nail polish and hair products, there stood a coffee shop, rather displaced in the surroundings. It was a real coffee shop, not one of ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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Lyrical Lemongrass writes: The ads for the Heart of KL were appearing in the newspapers on a very frequent basis, and frankly, they were more exciting that the skewed local news I had begun to flip over by the pile.  My husband, being the more diligent and patient reader (I read headlines in my quest to finish reading the newspapers within 59 minutes), spotted the ad for Zing and its visiting celebrity chef, Chan Kwok, from Singapore’s Hua Tin restaurant.  Chef Chan Kwok is described as “the winner of numerous awards including Best Asian Ethnic Chef at the 2005 World Gourmet Summit. He is also author of the recently released book ‘Chan Kwok - A ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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vkeong writes: I have been busy over the last weekend to prepare myself for my new job in Cyberjaya starting later this month. So, I went down to KL/Kajang/Kepong/Serdang/Damansara to look for a place to stay as well as shop for furniture at IKEA. Of course, I also visited some of my favorite eating places and share it with you guys. First stop is Kajang, where I went for its famous Satay Kajang. Needless to say, when people mention sate Kajang, the first restaurant they would think of is Haji Samuri. I think most people have already tried and blogged about it so there’s no need for further introduction. They ... read more

© vkeong | original post at http://www.vkeong.com
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teckiee writes: Let's see. This was before XLB went to Singapore. XLB, Pakcik L Nic, WMW and myself went for a Karaoke session at The Curve. We dropped by Cupcake Chic to pick up some cupackes.Fatal Attraction (Chocolate on the top left), Envy (The green tea at the bottom left), and all time favorite flavor the Rum and Raisins on the top row in the middle. These three were just so so to me. The Rum and Raisins was a disappointment. I hoped for more flavor in it.. too mild for my liking.But the other three I like!Forget-Me-Not, ... read more

© teckiee | original post at http://eatfirstthinklater.blogspot.com/
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Robyn Eckhardt writes: A strange title for a post, perhaps, but when I started researching my article on yu sheng I had trouble finding anyone to describe for me their ideal version. Most Malaysians and Singaporeans, it seems, are somewhat indifferent to this dish that is so integral to Chinese New Year in Malaysia and Singapore. Yes, it's lucky and yes, it should be a part of any New Year banquet, but the consensus seemed to be that it rarely inspires cravings. And I know why. Most versions of yu sheng are, to my palate at least, gloppy, overly sweet piles of unidentifiable ingredients with little discernable flavor, a dish of vegetables and fish (yu sheng ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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boo_licious writes: Gong Xi Fa Cai to all! Sorry for the long absence but I have been taking a long blog holiday - celebrating with relatives.I'm usually not this busy during Chinese New Year but for the first time in 5 years since my dad passed away, my mum decided she'll celebrate in KL versus Singapore. Hence we had the traditional visiting of older relatives and even entertaining at home. Celebrations kinda kicked off on Chinese New Year's eve, when we had our reunion dinner. Since we celebrated on the actual day itself, finding a venue was tough (every where was all booked up including our ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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Robyn Eckhardt writes: ...in Singapore and Malaysia, at least, for yu sheng (yee sang, in Cantonese), a dish of raw fish tossed - for luck - with sweet, sour, fresh, fried, and crispy ingredients. Both Singaporeans and Malaysians lay claim to this Chinese New Year banquet fixture, but it probably originated in China's Guangdong province. Read more here. read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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vkeong writes: This is such good news. Dear Nuffnangers, Today Nuffnang has successfully established itself as the blog advertising market leader in both Malaysia and Singapore. As such we have also faced increasing pressure from many of our loyal exclusive Nuffnangers to enact an exclusive program, rewarding them for their loyalty. We have always kept it as no secret that we often give priority to our exclusive Nuffnangers in everything from community events to even the serving of ads. However with the establishment of the Nuffnang Gliteratti, we have now crystallized these benefits as part of our community policy. Gliteratti will come into effect starting 13th January 2008. To view the benefits of being a Nuffnang Glitterati, click here. Best Regards, Samantha Wong Nuffnang Sdn Bhd read more

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