Aomori.
Now tell me, how many of you have heard of it?
I haven’t, not until I got to know about Aomori and its abundance of fresh produce.
I love Japan and I’ve learnt sometime ago that every part of the lovely country has its own wonderful produce to offer the world.
So what do you do on Chinese New Year eve if you are Chinese and you do not have a reunion dinner to attend to?
Well, one still has to eat right?
I called my Muslim friend (one that is likely not to have plans) and asked him if he would accompany me to this famous pratha place that had initiated some pratha-fusioned creations.
Being in Singapore for Chinese New Year this year was a first for me. It turned out to be a good move and all happy vibes has to be credited to Sara, a dearest friend who truly wanted me to take a break.
She provided support, company and a lovely place to stay.
I was definitely much rejuvenated after my 5 days break!
I handcarried a few croissants from Le Bread Days and Bake Plan to Singapore yesterday.
Since I wasn’t able to get the Antoinette’s salted egg yolk croissant (only available at 11am daily & max of 300 pcs only) as I only landed in SG in the evening, I made haste to visit Antoinette today.
Fitness First went all out with a bang recently with the launch of 3 new developments; the new season of Fit for Fashion, the arrival of BioScore to our Malaysian shores and the revolutionary fitness app Custom Fit.
Always in search for the best Melaka Nyonya food/restaurant, my friend and I decided to try out Samfu Restaurant about 2 weeks ago.
Located within the walls of Mimosa Hotel (old Lian Fatt building), the restaurant, as I was told, is not part of the hotel.
Separately owned and ran, its main entrance is at the right side of the building, right where the carpark is.
Thus the restaurant outer facade can’t be seen from the main road and I find that such a pity as the restaurant’s entrance is part of a pretty wall mural!
After living in KL for almost 15 years, I finally stepped into Chynna at the Hilton Kuala Lumpur earlier this year.
A warm arrival in the form of the welcome tea poured in style and perfect precision from a long tip teapot had me enthralled. It is a skill, as I was told that the waiter had acquired mastery after doing so for 22 years.
I was part of the 80% of the tourists to Melaka once, only knowing of Baba Charlie and steadfastly visiting BC each time I’m in Melaka.
I swooned over their bongkong and absolutely love the durian apam. I even wrote a glowing review of it.
Then things changed.
On one visit I was disappointed with the kuih. Perplexed, it hit me that the quality is sliding south faster than our ringgit.
Deprived of good kuih suddenly, I started to bug my ever reliable guide and friend Daniel Cerventus. “Eh, Melaka only one place got kuih ah?”
Overworked yet ever obliging, he was coerced into getting me other options, for he realized he will never hear the end of it from me if he didn’t.
If you would like a taste of a mee rebus and rojak recipe that has spanned 3 generations, this is it.
