>> Tuesday, November 25, 2008


For those working around the Bayan Lepas Free Industrial Zone (FIZ), especially those from the FIZ Phase IV, should be aware of the where about this hawker center. It is hidden right within some apartments along Jalan Tengah, Bayan Baru. The cafe is Selera Sim Café and will usually be packed with factory workers during lunch time. What I like about this cafe is the large portion of food served at a reasonable price.

Each time I’m up that area, I would surely visit this café regardless whether it’s breakfast, lunch or tea time. There’s one dish that would always be on my table and that’s the Mee Jawa. You can have it served fried or with the sweet potato soup and the owner would not be stingy to top it off with a lot of ingredients, all for a mere RM2.50. A bigger plate with more crackers would only be RM3.00.


Each plate would come with sliced fried bean curd, boiled potatoes, eggs, prawn fritters and crunchy anchovy crackers, garnished with pounded peanuts and lettuce, and served with half a lime and some chili paste (sambal). The fried one had all the tasty spices seeped into the yellow noodles used and was topped with a little gravy. The soup one was just boiled yellow noodles with more sweet potato gravy. Both the dishes were remarkably tasty.


Another of the most ordered dish stall (by the look of the crowd lining up for the food) would be The Nest Chicken Rice. This is just not an ordinary chicken rice stall as the chicken were neither roasted with soy sauce nor boiled. The “All drumstick plus thigh” chicken came in three flavors, namely Turmeric Roasted Chicken, KFC Batter-like Fried Chicken and Black Pepper Grill Chicken. Depending on your selection of side dishes which would include salad, fried bean curd, omelette, prawn fritters and fish fritters, each plate would cost you from RM4.50 to RM6.00. I tried out the Turmeric Fried Chicken Special Seafood Platter Set (RM6.00).


The set came with a whole large piece of fried turmeric chicken served with lemon sauce (you can opt for their other sauce), a prawn fritter, a fish fritter and an omelette on top of a big bowl of rice. The chicken meat was juicy and tender with the nice turmeric taste on it. The prawn and fish fritters were very fresh and the special sauce on the rice blended in real well. I would say the pricing is very reasonable too as a smaller piece of chicken plus rice in a Nasi Kandar shop would have cost me RM5.20.

Each order would also come with free flow of soup. The soup of the day happened to be Seaweed Soup.


There was quite a variety of food sold there although there was only a row of food stalls with a few more stalls scattered near the entrance of the cafe. From my observance, the two stalls which had the most crowds would be The Nest Chicken Rice and the Tar Hong Kong B.B.Q. Chicken & Duck Rice. I have yet to try the chicken and duck rice from this stall but I guessed the taste buds from the crowds would evidently prove them to be good.

I have not been there for quite some time for tea. There used to be a Chinese lady selling nice and tasty local delicacies (Nyonya kuih and curry puff) opposite the duck rice stall during tea time. I hope she’s still there if I ever to be there again during tea time.


If you are coming from Gelugor or Jelutong Expressway towards the old Penang International Airport highway along Jalan Sultan Azlan Shah, you will reach the Jalan Mahsuri traffic light (turn right and it will lead you to Sunshine Square/SunTech Cyber City). Ignore this traffic and drive on until you see the Jalan Tengah traffic light. Turn right into Jalan Tengah and drive on until you see a traffic light. Turn left into Jalan Mayang Pasir and then first junction on your left into the Kampung Gedung Apartments. There would be a lot of lanes between all the apartments. Try to find a parking space near to Block 70, Block 72 or Block 74. The hawker center is just at the ground floor of Block 70.


Block 70-G-1, Jalan Tengah, 11900 Bayan Baru, Penang, Malaysia.

Opening Hours: 10.00am – 6.00pm
GPS: 5.318214, 100.286270

Ambience: 7/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 8/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 8/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 7/10 (1-4 bad, 5-7 average, 8-10 excellent)



>> Sunday, November 23, 2008

When we talk about sago, these uncooked pearl-like 2mm in diameter white balls are usually presented in some of the South Asian cuisine desserts. Being a multi-racial country like Malaysia, we have so many desserts that have cooked sago as one of the ingredients, namely the Abok-Abok, Steamed Sago with Palm Sugar and Coconut Milk, Chilled Blended Honeydew with Sago or even the Mixed Leng Chee Kang with bigger and colorful sago pearls.

Did you notice a similarity in all these desserts? They are all served as sweet desserts. There is one sago dessert in the Teochew community which is fast becoming extinct and it is served salty but spicy. I’m going to share with you the recipe today on how to make this dessert. I call it the FRIED SPICY SAGO CAKE.


250gms pearl sago (soak for 10-15 minutes and drain)
1-2 Tspn chili boh/paste (according to your acceptance of spiciness)
200gms bean sprout (peel off roots if possible)
1 Tspn chopped salted turnip (Chai Po)
1 Tspn dark soy sauce
Soy sauce
Sesame oil

100gms of dried shrimps (flat type – fried and drain excess oil)
Some fried shallots
1 stalk spring onions (chopped)
Chillies (remove seed and cut in strips – optional)


1. Get a mixing bowl and pour the soaked sago pearl into it.
2. Add in 1/2 teaspoon salt, 1 Tablespoon soy sauce, 1 teaspoon sesame oil and some pepper. Mix thoroughly.
3. Oil a 20cm by 20cm (8”x8”) square baking tray. Put the mixed ingredients into the tray and press down firmly.
4. Heat up some water in a wok and steam for 30-40 minutes under medium fire. DO NOT OPEN THE LID while steaming as the sago might not be cooked properly.
5. Leave aside to FULLY cool down before cutting the sago cake in 3cm by 2cm rectangles.
6. In another wok, heat up 4 porcelain spoons of oil.
7. Saute the chopped salted turnip (Chai Po which is easily obtainable in any Asian stores) for 15 seconds under low fire.
8. Add in the chili paste and stir until you get the fragrance.
9. Add in one Tablespoon of dark soy sauce, one Tablespoon of soy sauce, 1 teaspoon of sesame oil, pinch of salt and sugar, some pepper and stir thoroughly.
10. Put in the diced sago cake and mix well.
11. Add in the bean sprouts and stir until cooked (almost transparent look).
12. Dish out to serve.
13. Garnish with some fried dried shrimps, fried shallots and some spring onions.

NOTE: I did not add too much of salt or soy sauce into the dish as some brands of the dried shrimps can be quite salty. If it’s not salty enough for your taste bud, you can always sprinkle some soy sauce on it. Good Luck!

(Serves: 5-6)

USEFUL TIPS: Do not worry about some tiny white spots left in the center. Leave it awhile as the heat itself would make them translucent. Depending on the freshness of the sago pearls, you might sometimes get 5% of the sago still with spots. You can ignore these as they are still edible.




>> Friday, November 21, 2008


I was quite reluctant to post up this review as the experience there was not so pleasant. If not for the great taste of the Pei Pa Duck, I would have just ignored them. Anyway, it’s better for me to forewarn my readers rather than to let them endure the high pricing, bad taste quality of their other products. I was there on their second day of their night operation. While I was dining half way, the garden lightings went dark. Some short circuit I guessed but while dining there for barely 25 minutes, the whole café went dark. Worst still, twice. I hope they did not employ cheap electricians to handle their wiring as it might be quite risky for the patrons there. Well, this might just be a coincident while I was there.

This was not a big issue for me. The main problem lied on the water quality of that area. The water tasted just like chlorine. Although the drink maker did solve this problem, the duck rice hawker did not. The rice tasted horrid. The taste of chlorine was overpowering for me to finish it. I did inform the boss about that and I hope he would take heed on my complaint before he loses more customers. Anyway, before I knew about the problem, I ordered a quarter of a Pei Pa Duck, a mixed platter of Char Siew, Roasted Pork, Chinese Sausage and Roasted Chicken. It came with a complimentary bowl of Chop Suey. All for RM24 which I considered quite high price for the small portion served for 3 persons.


The Pei Pa Duck was tasty. I ordered just a quarter to try out and I was lucky enough to have the drumstick. The meat was tender and without the strong taste of duck scent. The skin was fried to perfection and maintained its crispiness. The sauce which came with the duck was tasty and combined real well with the duck meat. Although this is not the best in Penang, it still deserved some mentions.


The mixed platter itself was a disaster. The roasted chicken was so bland. Even the roasted skin has no flavor on it. The Char Siew was also terrible. It was dry and tasteless as if it was left there for quite a long period of time. The roasted pork was also dry. The skin was so badly roasted that you would need a hammer to break it apart. Worst still, their utensils were so soft that you can perform some magical bending with them. The Chinese sausage had the best taste amongst all but the boss must make more improvement on the dish as it was still a bit too dry.


I can’t comment much on the complimentary Chop Suey as it was given free but I also hope the boss would make some adjustments to the taste. There was only the thick sour taste of Assam juice and nothing else. The soup lacked of the taste of spices such as dried chillies, ginger and lemongrass.

If you are coming from Bukit Jambul Complex towards the Penang International Airport along Jalan Tun Dr Awang, you will come to a “Y” junction. PISA Stadium is on your left, Public Bank is on your right. Turn right into Jalan Dato Ismail Hashim which will lead you to Sg. Ara district. You will pass 3 traffic lights. Drive on until see S.M.K. Sg. Ara on your left. Keep to your right and you would see another traffic light not far away. Turn right into Jalan Kenari. You will see a sign there stating Desa Ria. Drive on and turn left into the first junction (Tingkat Kenari). Drive on and you would see the café not far away on your right. This place will also serve dim sum (Tien Tien Lye Dim Sum) from 5.00am until noon.



14A, Lengkuk Kenari, Desa Ria Sungai Ara
11900 Bayan Lepas, Penang, Malaysia.
Opening Hours: 9.00am – 12.00am
Contact: 016-450 3406
GPS: 5.318031, 100.266983

Ambience: 7/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 7/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 6/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 9/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 7/10 (1-4 bad, 5-7 average, 8-10 excellent)



>> Sunday, November 16, 2008


It was a great experience for some of us here who had never tasted Vietnamese Street Food during the food tasting gathering organized by Miss Saigon, Vietnamese Cuisine at E-Gate, Penang yesterday. We were given the privilege to try out all the items in the pork-free menu prior to the launching of the promotion which would start this coming Friday to cater for those who would like lighter treats. There are all together 31 items in the newly promoted menu, ranging from summer rolls, exotic spreads, salads, rice noodles and sandwiches.


To start off the event, we were presented with 10 different types of fresh and fried rolls with different kinds of sauces. Those dishes included the Traditional Northern Rolls (RM6.80) with prawns, Traditional Southern Rolls (RM7.80) with chicken slices, Farmer’s Egg Rolls (RM6.80), Mini Prawn Paste on Sugar Cane (RM10.80) to be wrapped in rice paper, Crispy Gourmet Seafood Rolls (RM9.80), Crisp Fried Hanoi Rolls (RM8.80), Fresh Vegetable Rolls (RM5.80), Southern Fish Rolls (RM7.80) and Classic Hor Fun Rolls (Beef – RM10.80, Chicken – RM9.80). Overall, the rice paper wrapped rolls tasted almost the same with lots of fresh vegetables except for the different types of meat in it. The ones that stood out and tasted great for my personal liking included the Mini Prawn Paste on Sugar Cane, Crispy Gourmet Seafood Rolls, Crisp Fried Hanoi Rolls and Hor Fun Beef Rolls.


The next set of meals was the exotic side of the Vietnamese cuisine. We were presented with 8 dishes, namely the Cinnamon Beef Chunks La Lot (RM11.80), Grilled Chicken T-shaped Wings (RM9.80), Wok Fried Flower Chicken (RM14.80), Wok Fried Flower Beef (RM14.80), Spiced Grilled Eel Cake (RM12.80), Villagers Grilled Snail Cake (RM12.80), Street Style Salty Soft Shell Crabs (RM13.80) and Royal Seafood Skewer (RM10.80). The Cinnamon Beef Chunks La Lot was tender and juicy with that special taste from the Vietnamese spice leave. The Grilled Chicken T-shaped Wings was also nice as they were marinated and grilled to perfection with the chef’s secret BBQ sauce. Other than that, my preference would be the two Wok Fried Flower Chicken/Beef dishes. The taste of the Pergularia wild flowers sure did enhance the dishes which came with a bit of tangy and salty after taste. The Eel and Snail cakes were average. Both tasted like chicken burger expect that the snail version had a bit of springiness in them. The Street Style Soft Shell Crabs was quite nice too except that I found it to be a bit over salty to my taste bud. The Royal Seafood Skewer is nothing special compared to other BBQ skewer dishes but the salmon served was indeed fresh.





The restaurant’s salad dishes were next on the list. We were served with 5 different kinds of salad namely their most recommended Sour Green Mango Salad (RM7.80), Miss Saigon Salad (RM9.80), Cold Glass Noodle Salad (RM6.80), Crunchy Papaya Salad (RM7.80) and Jelly Fish Salad (RM8.80). The dressing for all the salad tasted almost the same except for the Cold Glass Noodle Salad which has a touch of shredded ginger flower bud added. I love this salad most as it tasted like Yee Sang which would be served during Chinese New Year minus the crunchiness of the fried flour biscuits. The Sour Green Mango Salad and Miss Saigon Salad were also not bad in taste but I would prefer the chef to add in more fresh bean spouts as the dishes lacked of some crunchiness of fresh vegetables.




The rice noodles dishes were served next. There are all in 6 dishes from the menu such as the Crunchy Eel Glass Noodle Soup (RM13.80), Villagers Snail Noodle Soup (RM13.80), Traditional Southern Beef/Chicken BUN (RM14.80/RM12.80) and the Traditional Vietnamese Chicken/Beef PHO (RM12.80/RM14.80). I found that the eel strips were a bit too small in size after being fried as I could not get the fish taste in it. I normally prefer fresh fish fillet in my noodle soup, although I do take some fried ones which were in a bigger chunks. The Villagers Snail Noodle Soup was not bad. Although the snail meat was not as thinly sliced as I would expect, it blended well with the sour taste of the soup. The soup tasted like our local Laksa minus the pungent taste of the soup. Even the chewy noodles were exactly the same as those in Laksa. Both the Traditional Southern Beef/Chicken BUN tasted great. They looked like our local “Kerabu” and tasted the same too. I quite like the chicken version as sauce blended in real well. The Traditional Vietnamese Chicken/Beef Noodles were normal but the beef version would be quite suitable for those who do not like the overpowering taste of beef.




The last on the menu were the Frog Curry with Garlic Spiced Baguette (RM10.80) and Vietnamese Street Beef/Chicken Baguette (RM9.80). The latter was nothing but a part of a baguette filled with some beef and chicken cold cuts. The Frog Curry was worth mentioning as the curry was delicious and had a quite unique taste from all the herbs within. Even the garlic topped baguettes combined well with the curry.


Overall, the taste for the Vietnamese street food could be quite an experience for many but I find the pricing to be a bit too steep for some of the items in the menu. If you are a frequent wet market customer, you would realize that the ingredients used in the preparation of some of the dishes would be around 30% of the price charged, excluding the rental, ambience and worker’s salaries. I would like to advice the management to lower to a reasonable price in order to let more people try out the Vietnamese food. 10% service charge is applicable to all orders and major credit cards would only be accepted for bill above RM50.

The restaurant is situated within the E-Gate building next to Penang’s Tesco along Jalan Tunku Kudin, Gelugor, Penang. It is facing the Jelutong Expressway and is just next to the Old Town Kopitiam.


1-01-15, E-Gate, Lebuh Tunku Kudin 2,
11700 Gelugor, Penang, Malaysia.
Opening Hours: 12.00pm – 12.00am
Contact: 604-377 6083, 012-402 2909 (Mr. Leslie Loh)
GPS: 5.376253, 100.315558

Ambience: 7/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 9/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 7.5/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 8.5/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 9/10 (1-4 bad, 5-7 average, 8-10 excellent)

Other attendees:
Steven Goh from Steven Goh
Allen Ooi from Yummy Station
Michelle & Jason Law from Let’s Chat and Chew
PenangTuaPuis from PenangTuaPui
CK Lam from What2seeOnline
Gill & Jason from Gourmet Garden
Lingzie from Lingzie's Tummy Treats
Allie & friend from Havenly Allie
Nicholas Chan from Shiok Or Not
Carrie Soon from Cariso Delicacies Corner



>> Saturday, November 15, 2008


The Malay version of chicken rice is totally different compared to the Hainanese Chicken Rice. Instead of roasting with some sauce on the outer layer of the chicken, they would coat the chicken pieces with a thin layer of batter and deep fried them until they become crispy. One of the nicer ones which I had recently was from a stall within the surrounding of the Penang City Stadium along Lorong Kulit. The stall has been there since 1995, serving their yummy chicken rice to all walks of people. The name of the stall is Rosli Nasi Ayam.

You have a choice of ordering the different parts of the chicken meat but as for me I would always like to have the chicken thigh. The Chicken Rice set will come with a large bowl of rice and a bowl of soup and it only cost me RM3.50. Surprisingly, the meat within the crispiness of the batter still maintained its tenderness and was very delicious.


As for photography purposes, I requested for the specially prepared soy sauce and chili sauce to be separated. The rice which is fragrant and not dry at all also came with a bowl of chicken soup garnished with some sliced lettuce and fried onions.


If you are driving from Georgetown towards Air Itam along Jalan Dato Kramat, you will reach a traffic light (The Patani Road Police Headquarter is on your left). Drive on until you have reached the second traffic light (Padang Brown is on your right). Drive on until you see another traffic light (Maybank is on your left). Turn left into Lorong Kulit and you will see the stall at the junction of Lorong Kulit and Persiaran Stadium. This place is where the City Stadium is and has a flea market from as early as 8.00am until 1.00pm.


Address: Lorong Kulit, 10460 Penang, Malaysia.
Opening Hours: 8.00am – 3.00pm
Contact: 016-433 2517 (Kak Min)
GPS: 5.412817, 100.313233

Ambience: 5/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 5/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 8/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 6/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)



>> Thursday, November 13, 2008


Some of the shoppers might not know that there is a Thai restaurant hidden in the more low traffic area of Prangin Mall, Penang. The restaurant, Thai Station Café & Restaurant at Atrium A of Prangin Mall is actually a subsidiary company of the HK Wong Kok Group of Restaurants. There’s a branch of HK Wong Kok at Level 3, Atrium B, Prangin Mall too.

Whenever I’m in Prangin Mall, I would drop by for some food or just savor some of their Thai desserts. Although this is not the best Thai restaurant in town due to their fusion way of preparing some of the dishes, this could be a great place for a quiet discussion. I have tried out a large number of their dishes even before I started my flood blogging such as their Kway Teow Nger (Beef Koay Teow Soup – RM7.30), Khow Phad Krapi (Shrimp Paste aka Belacan Fried Rice – RM7.50), Phad Thai (Thai Fried Koay Teow – RM7.50) and so on.

The recent one I had was their Phad See Eu (Stir Fried Hor Fun with Kailan aka mustard greens – RM7.50). The noodle was smooth but the mustard greens were a bit too old and fibrous. Luckily with a big serving and lots of pork slices make the overall taste quite passable.


My friend ordered the Khow Phad Subprarod (Pineapple Fried Rice – RM6). It has a slightly spicy look compared to those we get from the local hawker stalls. I guessed they might have added some turmeric powder to make it so yellowish. As for taste, it’s just slightly above average although it had quite a lot of raisins, pineapples and chick chunks in the dish.


We also tried out their Hor Mouk (Fish Mousse aka Fish Otak Otak – RM3.50). The fresh piece of fish fillet and the combination of spices were great. The only hiccup is that they did not use any wild betel leaves (daun kaduk) at the base, instead they used lots of Thai basil leaves (daun selasih). To me it’s fine as I love the unique taste of green curry. It might not be suitable for some.


For dessert, my friend ordered the Tub Tim Krob (diced water chestnuts coated with red starch jellies, somewhat like the seeds of a pomegranate, diced jack fruits and served with sweetened coconut milk – RM3.90). The taste was great as it’s not too sweet as those I had taken in Thailand.


I ordered their Ruam Mid (diced water chestnuts coated with red starch jellies, diced glass jellies aka leong fun, attap seeds in syrup - RM3.90). The taste is just mediocre.


Overall, the food there is just slightly above average to my liking as I had got my taste bud accustomed to somewhat more authentic Thai cuisines. By the way, they do charge a 5% service tax. If you are in Prangin Mall, Penang, walk towards the entrance of the Parkson Grand Supermarket at Level 1, Atrium A. There are actually two entrances at each floor. If you cannot see the restaurant, it means you are at the wrong entrance. Try moving to the next entrance.


33-01-118A, 1st Floor, Prangin Mall, Jalan Dr. Lim Chwee Leong,
10100 Penang, Malaysia.
Opening Hours:
12.00pm – 9.00pm
Contact: 604-262 8080
GPS: 5.414464, 100.331683

Ambience: 7/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 8/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 7/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)



>> Tuesday, November 11, 2008


You may not know but there are about 13 dim sum shops in Georgetown area alone. Some are newly established with great ambience and choices, whereas there are still a few older but well established ones that regulars would still frequent. One such shop ios the Yong Pin Restaurant located along Jalan Sungai Ujung, Penang. Instead of covering on the not-so-many varieties but delicious dim sum they have, let me share with you their yummy noodles.

One such noodles that I have not seen from other dim sum shop is their Fried Duck Yee Foo Noodles (RM5.50). The yee foo noodles dish was great with all the gravy from the stewed duck seeped right inside the noodles, making the whole combination very tasty. The restaurant only serves this wonderful dish on Friday and Saturday.


Another noodle dish that’s worth mentioning is the Hong Tu Wo Mian (RM5). It came with some yee foo noodles cooked in some thick soup, somewhat like the sharksfin soup. It had some pork, prawns and beaten eggs in it. You can add in some black vinegar if you want it to be more sourly. The dish tasted great too.


The next dish we ordered was the Sheng Mian (RM5). The crispy noodles was actually fried wan than noodles which were topped with some gravy, prawns, fish slices, pork slices and vegetables. This is another dish worth eating.


Most of you might not be aware of Sunday Metro’s SMS Pick of the Best Dim Sum in Malaysia as published on 6 July 2008. Yong Pin Restaurant was voted as one of the top choices in Penang, as highlighted.


This restaurant sure did provide some great authentic dim sum such as the Black Vinegar Pork Legs, Broiled Fried Chicken Legs, Fried Paper Wrapped Chicken and so on. Although the varieties are not as many as those bigger dim sum shops, there are quite a few of their steam as well as fried dim sum that’s worth trying out.



Of all the dim sum that I had in this shop, I would never miss out their Prawn Rolls and Fried Water Chestnut Cake. The Fried Water Chestnut Cake is soft and fragrant with lots of finely sliced water chestnuts inside while the outer layer has a bit of crispiness. I would have two to three plates on each visit as I find them to be not overly sweet. Do try them out if you ever visit this place.


If you are coming from Jalan Penang into Jalan Dr. Lim Chwee Leong (road leading to KOMTAR/Prangin Mall), keep to your left and turn into the second road on your left which is Jalan Sungai Ujung. Find a parking space as the shop is just on your right along a row of shop houses.


Address: 11-B&C, Jalan Sungai Ujung, 10100 Penang, Malaysia.
Opening Hours:
6.00am – 12.00pm, 7.00pm – 12.00am (Closed Monday)

Contact: 604-261 1355
GPS: 5.415989, 100.332175

Ambience: 6/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 7/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 8/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)



>> Monday, November 10, 2008

Desserts would be something that most people would like to have after each meal. It could come in the form of cakes, jellies, crepes, puddings, crumbles, tarts, iced/hot sweet soups or even ice creams. What would you do if you have to hold a dinner and yet you are short of time to prepare desserts for your guests? On top of that, you would also like to impress your guests with something that is not easily available out there. Would you want to try out FRIED ICE CREAM?

You won’t need any special gadget or many ingredients to make them. It would only take less than a minute from wok to the dining table. It sounded easy right? Let me share with you the method to make this simple yet yummy dessert.


1 loaf of white bread (400gms)
1 tub of ice cream of your choice (800ml)
Some corn/tapioca flour (mixed with water)
Oil for frying
Kitchen towel

Chocolate/Strawberry/Raspberry Syrup
Icing Sugar
Peanut chunks
Multi color candy rice

1. Roll all the slices of bread flat. You can use a roller or even a glass bottle to roll them flat. You may want to cut off the brown edges but I maintained them since I fount that it will be a waste to throw them away.
2. Use a small round/square bowl to lightly make a marking on the bread.
3. Fill up the space with some ice cream of your choice. It is advisable to use ice cream that won’t melt so fast at room temperature.
4. Coated the area outside the marking with some corn flour mixture.
5. Place another slice of bread on top and use the bowl to make the ice cream more compact. Try not to be too forceful as it would make the ice cream leaks out.
6. Use a spoon and firmly press the surrounding edges.
7. Use a kitchen scissors and trim the edges to make it presentable.
8. Keep all the finished products in freezer for at least two hours or when needed.
9. When you want to serve the fried ice cream, just heat up enough oil on high fire. You can throw in a small piece of bread to test the heat.
10. When the oil is boiling hot, put in one or two of the ice cream bread and cook for 5-10 seconds.
11. Take up, drain excess oil with kitchen towel and serve immediately with some or all the items in the “optional” section.

(Serves: 5)










USEFUL TIPS: Make sure you use “harder” ice cream for this dish or else you might end up having too watery ice cream fillings. The King’s Dragon Fruit Ice Cream which I had used tends to melt too fast. I would advice Walls or Magnolia which is less creamy but hard enough to make this dessert. In case you have accidentally created a “leak” on the bread, just patch it up with thicker corn flour mixture before freezing.


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