The airline that f*cked up my schedule!

So after going missing from the blogosphere for 3 days, I'm finally back (not until 1.30am this morning). I was supposed to arrive at LCCT at 11.30pm but (no prize for guessing which airline) was delayed for half an hour! Now why the 5 flights I took on Air Asia this month have to be delayed?!! That's a guarantee of 100% delayed flights! What's that big billboard before the toll plaza says? 100% guarantee on time?!! I say my foot!

Now everyone can be LATE!

It was a tiring trip. Not only I didn't go for any Thai massage or reflexology, I shopped my life out. I think I could hear my feet crying. This Bangkok trip was all about shopping and I did manage to fully utilized my big luggage and another hand carry. And not to mention I get my cherry popped for visiting the Thai strip clubs. That was not the most exciting part of the trip because seriously the quality of girls there freaked me out!

I shall blog about my trip later. Need to sort out my shopping now! Lucky I'm on leave.

Chateau Talbot @ Chalet

Yesterday, I have been invited to Chateau Talbot Wine Maker Dinner at Chalet in Hotel Equatorial KL by my wine friends. The event starts at 7pm and I left my house at 6pm. However, I only arrived at the hotel at 8pm! I cannot believe that it took me 2 hours to drive into KL. Friday traffic was bad and it since it has been raining heavily, you can pretty much expect the crazy traffic!

Appellation: Saint-Julien Controlee

Location: Chateau Talbot is located north of Gruaud-Larose and behind the tiny town of Saint Julien-Beychevelle. 210 acres (102 hectares) producing 38,000 cases.

Classification: Chateau Talbot is classified as a Quatrièmes Crus or 4th Growth (Grand Cru Classe) in the Classification of 1855.
Grape varieties: The vineyard at Chateau Talbot is planted with 66% Cabernet Sauvignon, 26% Merlot, 3% Cabernet Franc, 5% Petit Verdot.
2nd Wine: Connétable de Talbot

The Chateau owner and wine maker that was there tonight was Jean Paul Bignon. After some champagne at the reception area outside Chalet, a bell was rung and it's time for dinner!

Carpaccio of Black Cod drizzled with Lobster oil and Caviar Speckles
Wine: Caillou Blanc du Chateau Talbot 2006

I would say that the appetiser was very good. The slices of black cod sprinkled with lobster oil goes very well with the caviar. The white wine has a beautiful nose of grapefruit, limes and waxy fruit with a well-judged toastiness. It is vibrant and has a long, racy finish and really well defined palate.

Soup of Porccini and smoked goose with Mushroom pakora
Wine: Caillou Blanc du Chateau Talbot 2006

The soup was very nice and it has a slice of smoked goose in it. The mushroom was fried to perfection and the juice was locked inside nicely. However, the taste of the mushroom and the smoked goose totally kills off the taste of the wine.

Pan Fried Medallion of Foie Gras with onion Marmalade
Wine: Connetable de Talbot 2005

I love foie gras! But this is a disappointment not because the foie gras was not pan-seared perfectly but the caramelised/marmalade onion kills the taste of the wine as well. For anyone who would want to truly taste the wine, the onions must be avoided. They should have known this! The wine is medium bodied. The red exhibits excellent complexity along with black fruit, dark chocolate and notes of strawberry. Drinks well now.

Soursop Sherbet

This is rare. I've never had a dessert just before a main course. The presentation of the soursop sherbet is interesting. The sherbet is served on a small bowl placed over semi-crushed ice with a big ice shell lighted with a LED. After finishing the sherbet, I dug out the ice to look for the LED and it's actually a keychain! Hmm.. interesting!

Wagyu Beef Tenderloin on Morel cream with green asparagus and cherry tomatoes. Served with cheese gnocchi and ragout of sweetbread.
Wine: Chateau Talbot 1996 and Chateau Talbot 2000

The wagyu beef was good but there's one important note to remember while having a wine tasting as told to me was not to be served with asparagus! The culprits in the asparagus/wine clash are chemical compounds in the vegetable which are largely responsibly for the predominant green, grassy flavors of asparagus. When certain wines collide on the taste buds with these compounds, the result is often an unpleasantly bitter or metallic sensation. How could the organisers or wine maker not know this?!!



And after the dinner, we were served chocolates to go with the Armagnac Delord XO. The chocolates itself is far from palatable for me because the caramel fillings overwhelmed the chocolate and I don't really fancy the dark coffee bean chocolates either. I told the manager that he should leave the chocolates to the experts (for example, buying them from Fidani)!

All I would say is that I am quite disappointed as there were no proper glassed used. They used the burgundy glasses for Chateau Talbot 1996. And they certainly did not pair the menu with the wine because many of the ingredients were clashing with the taste of the wine. All these details should be dealt with great attention and well taken care of in a wine maker dinner.

The price of Chateau Talbot ranges from RM190 (Caillou Blanc) to RM800 (Ch Talbot 2000) per bottle and you can get them from Asiaeuro.

After that, me and my friends adjourned to No Black Tie till 2am.

Chalet @ Hotel Equatorial KL
Swiss Continental Cuisine
Daily Noon - 2.30 pm, 6.30 pm - 10.30 pm
Jalan Sultan Ismail
50250 Kuala Lumpur
Malaysia
Tel: +60 3 2161 7777
Fax: +60 3 2161 9020

Teddys oh teddys...

I have these soft toys in my office and I don't know what to do with them. No, they are not gifts from my boyfriends. These are actually stocks in the store room where I'm supposed to sell them together with the chocolates. Maybe I should sell them with the easter chocolate eggs since Easter is around the corner. Good idea? If not, maybe I'll send to the outlets as free gifts.

Btw, I sprained my back while washing the car yesterday. I should have been lazy and my back would be ok! Now I cannot bend down and there's a sore feeling in my lower back. How am I going to trawl the shopping malls in Bangkok on Sunday?!!

Singseh or no singseh?!!

Burgundy Dinner

It's funny how every time I tried to defend myself by saying that I could live with RM15k a month, no one would believe me. Maybe it had to do with my expensive palate and my enjoyment activities. My enjoyment is no longer a secret as everyone by now would know that I absolutely love good food, Cuban cigars, expensive chocolates, fine wine & single malts and retail therapy. The dinner at Riverfish on Monday was a good excuse to sinfully indulge in 3 of the above. It was a dinner paired with Burgundy wines. (I have written about the difference between Burgundy and Bordeaux here)

SHREK: 'Burgundy is like an onion'.

DONKEY: "Oh, Burgundy and onions both have layers. Oh. [Sniffs] You know, not everybody likes onions. Cake! Everybody loves cakes! Cakes have layers..."

Burgundy has layers of flavour! So many layers in fact that no-one can tell you everything...

On the macro level it's about knowing that the Burgundy region can be found at roughly 3 o'clock on a map of France and is predominantly about white wine made from chardonnay and red wine made from pinot noir.

I love burgundy. The Bordeaux maybe more popular but you'll never know that you'll love a Burgundy until you have trully tried one. It's after all an accquired taste. I'm proud to say that I've tasted the Grand Crus of Burgundy after some Premier Crus. Grands Crus are the élite of Burgundy. These wines come from the very best slopes and the label will bear only the name of the vineyard, not the name of any village. These wines - both red or white - cost a small fortune but should be the epitome of fine wine.

Chambertin 1999

Gevrey-Chambertin is the largest appellation in Côte de Nuits. Gevrey-Chambertin is also one of the most famous wines in France.

This wine is what I'll call a absolutely cunnilingus (a new word I learnt from a friend) wine. Not only it's lip-licking-good (intended pun), it's also a glass-licking-good burgundy. Honestly, of all the Burgundy I've had, I must say this one is very impressive. It's has got a fruity, licorice and some hints of cocoa. The finish was good and it's certainly worth the 4 figure price tag.

Musigny 2001

Musigny Vielles Vignes from Comte George de Vogue is one of Burgundy's TOP WINES. The nose is a fantastic complex mix of blackberries, spice, cedar, soy, anise and dried herbs followed by full-bodied, multi-layered flavors of amazing length. Very well balanced. This is also a 4 figure price tag bottle. However, I like the Chambertin more than this.

To complete the enjoyment, I had a Cohiba Maduro 5 Secretos paired with the Burgundy. I find the cigar very complex but it did give a smooth draw. Besides some cocoa aromas, there's also some hints of cedar. The size might be small but it will give you a 30-45 minutes of pleasure.

I am very delighted to be able to taste some of the world's best wine that night. It was indeed a honour to be invited for the dinner and I really appreciate the generous friends I have. Therefore, I hope they would make more money in their business so that I get to try the Romanee Conti and La Tache! Hehe.... (I know you guys are reading this!)

Hmm....

I received a letter from the Halal Industry Development Corporation asking me to attend a seminar but what grabbed my attention was this:

Haha... since when have I been promoted to the Managing Director designation?!! I don't know whether this calls for a celebration or insult. But it was funny to see your name and your "big" position in a letter like this. Time to dream....

Reflexi Weekend

I had a good relaxing weekend. After work on Saturday (yes, unfortunately some people have to work on staurdays!), I went to Ikea to satisfy my Meatball cravings. I had almost 15 meatballs. Even at around 2.30pm, there were still a sea of people at the cafe. How come?!! No recession meh? People are still buying and spending. No wonder they say that Malaysia tak de recession. After satisfying my tummy, I went for a round of retail theraphy.

Yesterday morning, I was so enthusiastic about baking my long-due pineapple tarts. I was supposed to bake them during CNY but I guess I've postponed the baking a lil too far. But I did manage to complete my baking by afternoon since I have to do everything from measuring to washing! Do you know that baking can be such a tiring activity?!! I know I would enjoy it if there's someone whom can help me wash up after I've used all the utensils. And not to mention my family members just have to open up their mouth and eat 'em after hours of hardwork! Lucky the tarts turned out pretty well. I used to sell them during CNY and it costs RM0.50 a piece. (click here to view my pineapple tarts)

After the tiring baking, I went for a massage at Oriental Link in Taipan USJ. At just RM50 for a 1 hour whole body massage, it's a pretty good deal. The masseuses are from China and they are good! I really wanted to scream when they were pressing on my pressure points but I controlled myself. Without noticing, I've fallen asleep during the painful process and the next minute I know, it's time to leave. I would say, for RM50, the massage is good and the best thing is, it relieved my shoulder ache and stress. Although the ambiance and environment is nothing compared to the Damai Spa I went to at Hyatt Singapore which costs SGD175.00 a session (inclusive use of jacuzzi, sauna, shower and meditation room), this is good enough for the recession times.

I was thinking to sign up for a spa package at Andana Spa in Glenmarie. Anyone tried Andana?

Buonasera @ SS2

I have actually done a review on this restaurant in September 2007 and I must say that I did make a comment saying that it might be my last time frequenting this Italian restaurant. And it did came as a surprise when KY asked me to join him for a food review there. For a moment I did actually hesitated but I decide to give it a second chance. I'm not saying that I have an extremely good palate for Italian cuisine but the fact remained that I have actually eaten quite some fine dining Italian and thus I have very strong opinions when it comes to food.

The first impression wasn't very good when I entered the restaurant. A lady did came and serve us but only to tell us to return an hour later for the review due to the many customers in the outlet. In my opinion, even how many customers you have at that time, you should be able to accommodate us. This should be the first step in testing the level of service and serving time. I don't agree with having a review when there's no customer around. Then, the review wouldn't be a true representation of the restaurant in total.

Since we have no choice in the food selection, we just leave it to the host provided they serve us something with pork! That's KY's special request. The first dish that were served to us was the Prosciutto Melon - which is Italian specialty ham that is air cured and served with Rock Melon. I must say that for RM28.90, the price is cheaper than what you can get at Bermuda & Onion or Nero Teca. However, in terms of taste I would still prefer the cold cuts at Nero teca despite the absence of Rock Melon. I find that the ham were a bit thick and the melon was too ripe.

From top left: Prosciutto Melon, Spaghetti Seafood, Australian Chilled Angus Sirloin and Caesar Salad.

I remembered that I had a seafood spaghetti the last time I was here and I was complaining how small the portion is and the lack of flavours. This time, the Spaghetti Seafood (RM38.90) with mixed fresh seafood was up to my expectation. The secret lies in the sauce and I must say that for a person who doesn't fancy white cream sauces, I actually liked this. And no doubt I did finish the spaghetti.

Next, the Angus Sirloin (RM49.90) was infused with mushroom sauce and served with rosemary potatoes and salad. The steak did not impress me but the rosemary potatoes sure did! I told the chef that the potatoes were so good and if only I could order them by itself the next time. He told me that he'll only serve me the potatoes the next time I come. The Caesar Salad (RM19.90) that was served with croutons, egg and pork bacon was really delicious. I wouldn't believe someone on diet to be ordering this dish because it's just so sinful! The cheese, pork bacon and eggs will not make you any slimmer yo.

The most interesting part of the whole review was also my favourite part of a meal. No meal is complete without a good dessert. To start this off, we were given a Tiramisu (RM14.90) interestingly served in a martini glass and placed onto a plate with chocolate syrup deco sprinkled with cocoa powder. After finishing the dessert, Chef Enzo came out and talked to us. I told him about my cravings for a good chocolate dessert (since I'm a ahem... chocoholic) and he told me that my wish is granted as he served us the Enzo's Chocolate Pot (RM14.90) which comes with a vanilla ice-cream. I told him that the chocolate hasn't been "set" properly and the fact that there is still room for improvement on the type of chocolate used! Bt I liked it since it's not too sweet.

From left: Enzo's Chocolate Pot, Tiramisu & Enzo's Famous Mixed Berry Zabaglione

I was very impressed with the last dessert. After having two desserts, Enzo showed us a bottle of Marsala wine which has very sweet notes. Knowing that I liked liquor, he wanted to serve me his famous Mixed Berry Zabaglione (RM16.90) which is a mixed berry sorbet served with Italian egg custard. It is made using egg yolks, sugar and Marsala wine. I can't believe we ended up tasting 3 desserts after a good tete-a-tete with the chef! KY and me were full to the brim.

Tempting

He told me the next time I were to come, we would be having champagne together and he would make me the ultimate chocolate dessert with 24 hours notice. I also enquired about having something off the menu and he said it could be arranged. Hmm.. I like the versatility and spontaneity of whipping up dishes away from the standard items in the menu from the chef. Enzo has been so kind that he recommended a Italian restaurant to visit when I'm in Singapore but sadly I have no time to go there yet and he's been chasing me about the chocolate dessert tasting which I've been postponing due to my busy schedule. That's the advantage of having a good relationship with the chef or any restaurantier.

The chef from Buonasera - Chef Enzo Dente

I must say that they have improved their menu and I am quite impressed with the improvements made to the food selection and tastes. It's indeed palatable to me now and I would definitely be returning again. The prices might be a bit steep though for the ambiance and location.

Buonasera

42, SS2/66 Petaling Jaya.
Tel: +603- 7877 8586

[Disclaimer: This is strictly my honest opinion and tastes vary with tastebuds. Please do not even waste your time trying to sue me because just like my sister, we ain't rich! Thnx]

Coffee Club @ Ngee Ann City

I'm not a coffee person. You won't find me at Starbucks or Coffee Bean. But you might spot me in Coffee Club if I'm in Singapore. This has got to be the most awesome breakfast joint for me in the land of banned chewing gums besides the Subway Melt sandwich which I've been raving about.

Nothing beats a traditional half boiled eggs and kaya toast at a Kopitiam but I have to agree that once in a while, an American breakfast is refreshing. And that's why I have to share this newly awarded Eiling's favourite breakfast joint in Singapore. Calvin, whom I've blogged here was nice enough to pick me up in his awesome car from the hotel to Ngee Ann City even when it's just a few hundred metres walk. I guess I'm spoilt when I'm in Singapore!

Guess the car I was picked up in....

Ok, it was the Lexus SC430 although I also wished that I had a chance to ride in that white Porsche. Parking was plenty on a Saturday morning as the departmental store only open at 10.30am. It was so nice of Calvin to come out for breakfast even when he's limping due to a knee injury at a badminton game and he's due for surgery soon. Ouch...

He had an American Breakfast ($7.50) which comes with 2 sausages, 2 eggs, bacon, mushroom and bread. How refreshing to see pork bacon!


Gypsy Eggs ($6.50)

No idea why it's called gypsy eggs but I can tell you underneath the egg, there's a whole lot of treasure to be unveiled. There's farm fresh eggs, piquant bacon, tomato and roasted capsicum compote, which is gently baked in a ramekin and paired with a spanish manchego cheese melt. It's so yummy and the flavours are so invigorating. The dish is juicy and the melted cheese on the bread was so good when paired with the bacon and eggs!

Banana Butterscotch Pancakes ($7.00)

This is an equally awesome dish for breakfast. The banana was firm and nice (am talking about the fruit). Oh and the pancakes were fluffy and the butterscotch - ooh ahh.... Yummy... I thought I was on a diet but I couldn't resist the temptation and thus had succumbed to having another dish for breakfast. I swear I didn't eat lunch after that. The prices shown come with either tea or coffee and with an additional top up of $2.50, you'll get a glass of freshly squeezed orange juice. If you don't do the conversions, I think the breakfast sets are decently priced. There are a few more items in the menu that I'm dying to try. It's just that I don't know when will I be returning to Singapore again.

Calvin lost his way back to my hotel and I had to call a Singaporean friend for directions! And he's wondering how come my friend whom drives a car and doesn't know his way?!! The truth - he forgot his GPS. See la, too dependant on GPS (am referring to myself also). *chuckles*

Actually the butterscotch is dripping into my mouth...

I believe good things must be shared! No?

Willie's Willy

I'm sure the above title is not as interesting as this:

"Prince William's Prick"

Yes, the royal prick has been exposed lately thanks to some paparazzi when he decided to take a piss at a polo match. The pictures of the future King of England has caused the websites to crash and search engines are going crazy. Forget all the explicit photos of celebrities in the history of the internet because nothing beats this one.

Well, I was quite impressed with the size of his prick. At least now we know that the Prince is ahemm... well endowed except for the fact that his dick is uncircumcised. And is the way he holds his prick the normal way? I don't recall seeing any guys holding it like that when taking a piss. I guess the trend might change and every guy suddenly decides to piss the royal way.

Since I do not support any explicit pictures or porno in my blog, you'll have to click here to view the pictures in full glory.

Puffing in Singapore

If you are a smoker and you're in Singapore, you're doomed.

In a country that banned chewing gum, smoking was banned in hawker centres, coffee-shops, cafes and fast-food outlet in 2006. For establishments with an outdoor area, 10-20% of the area can be set aside for smoking, although they would have to be clearly marked to avoid confusion. Gradually, the ban has been extended to bus interchanges and shelters, public toilets and public swimming complexes. The ban was extended to entertainment nightspots. The rule allows for the construction of designated smoking rooms which can take up to 10% of the total indoor space. From this year, the ban will be extended to all children's playgrounds, exercise areas, markets, underground and multi-storey carparks, ferry terminals and jetties. It will also be extended to non-air conditioned areas in offices, factories, shops, shopping complexes and lift lobbies.

Smokers found flouting the rules are fined S$200 while the owners of the establishments are fined S$200 and S$500 for a subsequent offence.

So can you imagine how frustrating enough for smokers to get a breather in Singapore? Not only the cigarette boxes are adorned with "pretty horrible" pictures of you-know-what, the cigar boxes are not spared too! Can you imagine using hundred of dollars to buy a cigar box with a cancer infected lung on the box cover?!! Fret not, my friend has just thought me how to remove the sticker with a little patience.

However, for cigar smoker like us, we need a place to puff and at the same time to enjoy a glass of single malt whisky and my friend had introduced me to this beautiful haven for smokers. It's Olde Cuban, located within Chinatown. It's a totally different feeling altogether upon entering this outlet right after walking through the hustle and bustle life of Chinatown. It's like you're being transported into another world. It's so peaceful and relaxing just sitting there drinking and having a puff in the afternoons. They have a wide cigar selection which includes Habanos and other rare treats such as limited editions dating as far back as year 2000.

The Cigar Room

The room which I was in. It's cosy and relaxing.

They do carry a wide range of Single Malt whisky from Highland Park, The Singleton, Springbank, Maccallan, Laphroaig, and a few others which is unfamilliar to me. The most important point is that they have very friendly and attentive staff. Prices of bottle can range from S$180-S$380. And the boss, Kelvin is a young chap. Hmm... impressive.

"A good Cuban cigar closes the doors to the vulgarities of the world"

The Olde Cuban is located at:
2 Trengganu Street, #02-01
Singapore 058456

Opening time ( Mon to Sat 11am to 12am, Sun & PH 1pm to 11pm)

Office Politics

Recently, I've posted something about back-stabbing in the office. And it has been bugging me for a week now. Honestly, I'm a person who hates to deal with office politics. It's as if our country's politics is not bad enough that some people in my company decide to treat the office like a parliament. So who's the controlling party and who's the opposition?

I guess I must be the opposition because I'm not a "YES" lady. Never is and never will be. They know I like to defend my own views and that I have very strong opinions towards things that I dislike. Maybe this is my weakness and it makes me vulnerable to all the back-stabbing when I'm not around. After receiving the news that I've been at centre of the attention in the conference, I wrote a very polite email to defend my own justification of the promotion and only to receive a "terrible" email from this colleague of mine. Since he wrote me a "terrible" email, I have no choice but to rebut.

I hate people who back stabbed others just to save their own asses.

I never thought a man into his age could be so childish. In the past few months, my brand gondola has been occupying the store room and had received no complaints. However, after the whole email sending and replying incident, he told me to remove the gondola immediately. Hmm.. I burst out laughing after reading this sentence. How could a man of his seniority and position can be more childish than a quarter of a century old girl like me whom has just worked for 4 years?!!

Can't help but relate this incident with our current Bolehland political situation. Who dare say politician aren't good actors?!! I have already been stuck with lots of work and yet I have to deal with these office politics! Oh, and they are curious who told me about the comments and remarks made at me. I will never reveal my informer even on the day I call it quits! I may disagree with what you say, but I defend to my death your right to say it! The mouth is yours but sadly my ears can't be shut.

This is such a drama! All's the world a stage....

The Video LIVE and uncensored!

So, this is the video from the Bernama TV that I was on last 2 weeks. I've actually edited the 1 hour long video to just 5 mins.

It's embarrasing that now I've noticed that I have made some grammar errors LIVE on TV!!! Oh, and there's no prepared speech or questions. It was all done live with no "cuts". My assistant is in the first half of the talk show and I'm on the second half.

It was indeed an experience which I will remember for a very long time. Actually it wasn't as scary as I thought. Lucky I didn't really make a fool out of myself.

You can also watch it on you tube here. Oh btw, I'm out of the country at this moment. Will be back tomorrow!

Chocolatease

Does the title seem a bit chocolatey or teasy to you?

It's supposed to be both. The new chocolate range that I have launched is a chocolate bar with a tease. We all know how boring chocolate bars could be - gold foil, purple or brown wrappers. No one could see the insides. And remembered how disappointing to buy a hazelnut bar only to find 3 or 4 pieces of miserable crushed hazelnuts in them?

Well, to bring revolution to these boring bars, I have just launched a series of 10 bars with tempting designs that will lure even the non bar eaters! It's not just an ordinary bar because you know they cannot be ordinary when I'm in charge! The bars itself is an art to me. Each bar, carefully crafted using premium white, milk & dark chocolate is decorated with whole nuts with great detail.

Finally the bars are ready as of 1st March 2009. I've been working on the bars with the chef since last year and I'm glad my baby has finally seen the world. The labour was painful as my boss had been constantly chasing me for the new products. I am very happy with the packaging as I've gone against the norm by adopting a fresh and vibrant coloured boxes like the orange and fluorescent green. There's also a window on the front box for viewing pleasure.

Let the bars tempt you. And thus the name, CHOCOLATEASE.

Both my designer and the copywriter had been very happy to see their efforts are finally out in the market. The sales of the bars have been very overwhelming at KLIA especially in the Satellite building. It was so good until the promoter has to sell away my bars which is on display purpose!

The above picture is the promotional facade that I did for the shop. The three display units on the bottom left are used to display the bars. I adopted the display idea from jewellery shops as I wanted to create the idea of chocolate as the new black gold! It's exclusive and expensive and I think the display units are perfectly right for the bars. The promotion area might seem a bit empty and I have to agree that it wasn't as good as I expected but given time, I think I can still improve on the set up.

This is also one of the reasons why I have been back stabbed at the conference that I did not attend. Not only the packaging came late which delayed the setting up of the promotion, I was also blamed for the lack of effort and presence at the outlets. That was totally crap. I am at the aiport almost every week and yet they say they don't see me. I didn't know I was invisible. Gosh!

Nevermind, I don't give a damn. My sales will do all the talking. and if you did back-stabbed me at the conference, remember this post.

Dragonball Evolution

I remembered that I once used to like the Dragonball comic alot. At that time, I was still in my uniforms and today, ten years later, I find myself going to the premier screening of Dragonball Evolution, complimentary of Nuffnang. It did brought back fond memories of reading the comic book in Malay as I couldn't understand Chinese nor Japanese!

I went to 1Utama without any whatsoever expectations of the movie. In fact, I thought it was a anime until I realised it was actually a film using "real" actors! Haha... KY had warned me that it's a "mat salleh" Goku and I thought he was kidding. Lol.. It was true indeed.

Seriously, don't expect much from this film except for the constant showing of cleavage which I believed is the after effects of a push-up bra. Well, I did enjoy watching Goku (Justin Chatwin) because he's quite cute in a way... Oh, and expect to see Chow Yun Fat also! Some parts were funny but I felt that the whole movie lacks the oomph! The most important point, is to stay still during the credits and wait patiently as there will be one part of the film to be shown after that. Many people missed that yesterday.

From clockwise left: Huai Bin, Breadpitt, KY, Horng, Greg & Ziling

Thanks to KY for the tickets! The screening was so strict as they have to keep our mobile and camera devices until after the movie!

Cigar Retreat

Last Sunday, I met up with a friend whom just came back from NZ for a short trip. He's a cigar aficionado and a purveyor of the finer things in life. Hmmm... sounded just like me but he is on extreme side. Really.

I hope he wouldn't be reading this. Haha... For example, he only has a palate for single malt whisky. I was supposed to bring a bottle of single malt to Cubes @ Jaya 1 but I have forgotten when leaving the house. Lucky I had a friend who has a bottle of JW Green Label there and he was nice enough to call the owner to let me have his bottle. Okay, Green Label was better than I expected but still it was not my glass of whisky. I've got catholic taste. I'll never stop trying new things but whether I will have a second serving of it or not is a totally different question.

On the extreme side of things, he brought me a few aged cigars like a Por Larranaga which I've yet to try and some chocolates from NZ. Wow... that was one sweet gift full of pure sinful indulgence! That night, after dinner, we adjourned to the alfresco dining area for a smoke. He opened up his backpack and behold...

Boxes of cigars came out one by one from his bag. He had the tubos in the tupperware sealed in ziplock bags and a cigar caddy that the withhold the weight of a man. Inside these containers, were all wonderful cigars because he simply couldn't decide what to have! And that night, I had my cherry popped for a Romeo y Julieta Short Churchill which was regarded as the best RJ one could have.

I really like this short guy. Even if its short, the palate is medium body, woody with a tinge of sweetness like fruity notes and the finish is good and pleasant.

Mr.Ang, the owner of Cubes came and join us for a tete-a-tete. He was a very sociable restaurantier and I must say that Cubes serves very good chinese cuisine and perhaps some dishes with a twist. The last time I was here with my wine drinking friends, he served us one of his home-made fermented apple cider and dragon fruit juice. This time he was so happy, he served us 2 glasses each of the dragon fruit which we all happily finished it. And then, there was this sweet Australian Rock Melon dessert for us all on the house!

See, it's nice to make friends with the restaurantiers... which I've been doing recently and has been working very well. Not only it improves the level of service, it also allows you to order off the menu with at least a day of advance notice. The biggest benefit, you'll get the nice companionship of the owner during dinners! But of course, you get free desserts sometimes la just like the free sake and green tea ice cream that I got from a Japanese restaurant whom the owner @ the chef was so kind. He even added me on Facebook on the spot!

I was really glad to meet up with this anonymous cigar aficionado friend of mine who taught me so much about drawing the heavenly Cuban stick. He's like a walking dictionary of Cuban cigars! The dinner was really a full-filling one as I've just gone for a food review that afternoon with KY. Shall blog about it later.

My SGD10 Chinese Tea

After reading KY's review of the "Outrageously Expensive Japanese Green Tea @ GoGung", it reminded me of the outrageously expensive chinese tea I had at Si Chuan Dou Hua Restaurant at UOB Plaza 1 in Singapore.

Why is it expensive?

Si Chuan Dou Hua is the first Chinese restaurant to introduce the novel concept of pairing premium Chinese teas with fine Sichuan and Cantonese cuisine in Singapore. I went to one of the outlets in UOB Plaza 1, which is in the Central Business District.

Besides the authentic cuisine, a unique aspect of dining at Si Chuan Dou Hua is the presence of the traditional tea master who integrates Chinese martial arts, dance and gymnastics to perform a host of elegant and skilled stunts when pouring tea. It is famed for being the first to bring in acrobatic tea servers into the local culinary scene, delighting guests with their artistic displays of tea-pouring from their metre-long spout kettles.

It's an experience to watch him pour your tea!

They were very professional and a master of detail. From the temperature of the mineral water used, to the type of tea set or 茶具 (‘cha ju’), it will visually enhance the overall dining and tea appreciation experience, as every brew is prepared according to exacting standards. You'll have to wait 2 minutes for the tea to brew before you can have a sip of it.

This is premium "Long Cheng".


Premium tea: SGD10/cup
Experience: Priceless

At least the tea I had was premium tea leaves and not some leaves in a tea bag. Lol... And the breathtaking view from the 60th floor was worth the price!

Warning: Please do not attempt this stunt if you're not trained. You might get your customers scalded and you'll have to pay through your nose for the lawsuit.

The other review.

Si Chuan Dou Hua Restaurant
60-01, UOB Plaza 1, 80 Raffles Place
Singapore
Tel: 6535-6006

Backbiting

Backbiting or the "took pui jek" from the Islam perspective:

Backbiting is one of the meanest manners and most serious crimes and sins. God likens the backbiter to the one who eats the flesh of the dead. I say, it's worse that eating the flesh of the dead. It's eating me alive! In the corporate world, backbiters survive by backbiting others. What I hated most about these backbiters is that they tend to catch the best moment when you're not around and tells the whole world about your incompetence.

Why can't you tell it in front of me like a man?!!! Why can't you complain about me when I'm around? Why wait until I'm away? Obviously, you backbiters have an agenda behind your back. And I need not know why. No wonder my back was aching today.

But before you go around and complain, do give it a thought as to wouldn't you in the first place come and approach me if you have a problem. Do you really have to wait until I'm not around to be telling me that I'm not up to mark? If you have to, then I'm glad you did. At least I know that you guys weren't so virtuous after all.

And I thought : "Whoever believes in Allah and the Last Day should say [something] good, or he should keep silent." [Bukhari, Muslim, Ahmad, Tirmidhi, Ibn Majah] Well I guess people do forget. Therefore, I strongly believe that if I have done nothing wrong, I have nothing to fear. And I don't give a damn. Sorry if my attitude towards backbiters are a little harsh but I think they sincerely deserved it!

Remember this my friend...

"The backbiter will not be forgiven by Allah until his [backbited] companion forgives him."

No Ordinary Lemonade

When ordinary lemonade just doesn't make the cut, you'll have to settle with something stronger and better. Then, yesterday, I had a taste of limoncello. Never knew a thing like this existed but I was glad now that I did. A little research did help me to understand where did this heavenly lemonade came from.

Limoncello is a lemon liquer, produced in Southern Italy. It is made from lemon rinds (traditionally from the Sorrento lemon), alcohol, water and sugar. It is bright yellow in color, sweet and lemony, but not sour since it contains no lemon juice. Limoncello is traditionally served chilled as an after dinner digestive. Along the Amalfi Coast, it is usually served in small ceramic glasses themselves often chilled, the Amalfi coast being a center of both ceramic and limoncello production. This tradition has been carried into other parts of Italy.

When lemon goes to heaven, it came down in the form of Villa Massa Limoncello. I was looking at the odd shaped bottle yesterday during dinner at DucKing. It was heavy but I was more attracted to its colour. The yellow was vibrant and you could smell the bursting aroma of fresh lemons when the screw cap is opened. This aroma proves to be an honest indicator of the liquor's flavour. To make this liquer, a base of grain neutral spirits blended with water, sugar and the lemon in the bottle is actually just the zest of fresh lemons, the rest of the fruit is discarded and therefore eliminating the sour taste.

The palate was thick where every sip seems to be holding the essence of an entire lemon and it finishes very smoothly. No itchy or burning throat after that. All you need is some to drink it on the rocks.

Hmm.. heavenly lemonade in a bottle. Not for the ordinary.

Rice Burger

When I was reading about KY's review of MOS Rice Burger in Thailand, suddenly it struck me that I have actually eaten something like that but I couldn't recall it until yesterday. It was a rice burger promotion for "a limited time only" at Sushi Zanmai in 1Utama December last year.

It's not a big burger...

Although I have not visited any MOS joints despite the frequent visits to Singapore, I personally didn't really like rice burgers. I must agree that the idea is fresh and innovative but I still find it rather odd. It's eating rice balls with chicken at Malacca! But sushi is different. It's small and the topping overwhelms the rice. But for the burger, the rice bun overwhelms the fillings!

Ouch... I'm squashed!

The spicy soft shell crab rice burger was a bit of a letdown. I find the rice burger rather bland and tasteless. In the end, I finished all the crab, the lettuce and left the rice there! Hah... This burger costs RM8.80 and it's not cheap! I prefer a normal McD burger anytime. And with that price (excluding govt+service tax), I can get a packet of french fries and a cola (not that I like cola but still?!!)!

Did I mention that it's difficult to eat it when at the same time you're trying to be ladylike? If I hold them with both hands, I'll look like a glutton especially when the sauce oozes out all over the sides of the lips but if I divide it into several parts, then it's not a burger anymore! Hmmph... so "ma fan". In the end, I just eat it with the wooden chopsticks! A word of advice, next time if you go on a date especially the first one, do not ever ever eat a burger!

Note: I am not on a date at the time of eating this burger.

Al Nafourah @ Le Meridien

My good assistant being a member of Starwood privileges, gave me a voucher for a free meal at Al Nafourah in Le Meridien Hotel last week. It was a free 3-course lunch for two and I went there last Thursday to have a taste of Arabia.

I have always wanted to go to Al Nafourah especially after coming back from my trip to Dubai because I missed the middle eastern cuisine. Thus, I thought it would be a lunch of white long grain rice with saffron and grilled lamb. Unfortunately it was not. The menu was fixed and it comprised of an appetiser, main course and a dessert.

The appetiser served was:

Lebanese Bread with Olives

Crab Timbale, Green Lettuce, Crispy Lebanese Bread with Sumac Oil Dressing

I don't know why they had stated crab because it tasted very much like tuna and salad to me! Maybe my taste buds had gone haywire but I believed that it really tasted like tuna. The bread was nice and it goes very well with the "crab" dish. I hate olives (but not olive oil) and I still do.

This is the main course. It is a deep-fried sesame-coconut breaded swordfish with black olives mashed potato, braised young vegetable and finished with honey-lemon sauce. Ok, the fish was nice and nicely done. I like the mashed potatoes and the vibrant colours of the sauce.

However, it did not stop me from thinking why are these dishes served at a Middle Eastern Restaurant like this? What happened to the taste of Arabia?!! Where's my grilled lamb? Even if it's free, I think they should serve authentic Middle Eastern food and not some western cuisine. They even offered this set menu at RM55++ during lunch hours if you are interested.



After that, I was served this pudding as a dessert. I am not sure whether it is another middle eastern dessert, but it was very filling! After the dessert, I felt so stuffed. Lucky there was hot tea to wash it all down! And the tea was served in a nice and classy way.

After 2 days, someone from the Starwood Privilege called me and asked me how was my experience at Al Nafourah. Being honest, I told her that I was cheesed off by the menu and was disappointed. Having said all that, the service was good and the ambiance was very impressive as Al Nafourah presents itself as a contemporary oasis with private silken dinner tents, Moorish arches, ornate paintings, and richly woven carpets.

Actually they do serve Middle Eastern Cuisine in their ala carte menu but I tell you, it was damn expensive. Prices are around RM50-60 for a grilled lamb course. White rice is already around RM7-10! The only nice stuff I had that day was the syrup drink they served before the appetiser! It's like a love potion where you have got to have more of it!

Al Nafourah

2 Jalan Stesen Sentral
Kuala Lumpur Sentral
Kuala Lumpur 50470
Tel: +603-22637888

Mom, I'm on TV!

Tonight.

It's a live talk show about "why we should support local products" and Fidani...

I ain't telling which channel on Astro just in case I made a fool out of myself.

If everything goes well, I'll reveal the repeat timing and day.

So who wants to contribute to the answers on why we should support the local industry?

MONDAY March 02:

Pheww... finally the show is over! It's not that scary overall.
The repeats are on Monday 8.30am & Saturday 12.00noon.
Channel 502 Bernama TV on Astro.
I'm on the 2nd half of the Konsumer Talk Show.

I'll be at a Branding Conference today at Palace of the Golden Horses. Ciao....

Watch the video HERE.