You have read it in the newspaper, and here is the clip......
Monday, November 23, 2009
Sunday, November 22, 2009
Jia Jia Bak Kut Teh @ Tangkak, Johore
My plan was actually to visit DoDo Beef Bak Kut Teh but at 8.40am the shop was still closed, therefore has to move to Plan “B”. i.e. to seek Miss. Garmin’s help and she led me to this Bak Kut Teh shop in Tangkak.
The Bak Kut Teh was quite plain a little bit salty would be perfect, maybe the people of Tangkak prefer such a taste.
My choice of BKT of the Day in a clay pot.
At the preparation top.
This steamer full of braised chicken legs looks interesting and appealing, I missed this one but I will try it the next visit.
The magical pot of pork wonder.
The Bak Kut Teh was quite plain a little bit salty would be perfect, maybe the people of Tangkak prefer such a taste.
My choice of BKT of the Day in a clay pot.
At the preparation top.
This steamer full of braised chicken legs looks interesting and appealing, I missed this one but I will try it the next visit.
The magical pot of pork wonder.
Jia Jia Bak Kut Teh38, Jalan Kemajuan
Off Jalan Payamas
(a road opposite the Post Office,)
Tangkak Town, Johore
Tel : 06-978-8509
GPS: N02.27291 E102.54472
Saturday, November 21, 2009
Beaujolais Nouveau Party @ Malaysia
This was the French wine which warrants an excuse for everybody to have a party on the 3rd Thursday of every November. It’s a worldwide affair.
Something I learned about Beaujolais Nouveau :-
1. Celebrate on every third Thursday of November all over the world since the ancient Roman’s time.
2. Young red wine from gamay grapes
3. short fermentation period – 4 days (badly fermented)
4. immediate drinking, and in general should not be kept for more than a year
5. produced in the Beaujolais region
6. very fruity with aromas of ripe cherry and banana
7. a wine not great but for an excuse to gather & party.
And for the first time we have it in Royal Selangor Club
Cocktail de crevette rose (Prawn Cocktail) – fresh & succulent prawns with salad. For wine it was Georges Duboeuf Macon Villages
A basket of Crispy Garlic Breads
Crème de potage de poireau (cream of leek soup) and as for wine it was Georges Duboeuf Pouilly Fuisse
Lavender Balsamic Lamb – Rack of lamb marinated with garlic, Balsamic & spring herbs with Balsamic sauce. Georges Duboeuf Moulin A Vent to go with the main course.
Roasted chicken with Tarragon Sauce
Strawberry Delight – and the last wine before the final presentation of Beaujolais Nouveau was Georges Duboeuf Fleurie.
Cheese, biscuits, carrot and celery sticks to continue appreciating the wines while waiting for the presentation of the main concern of the night. Beaujolais Nouveau...
……
These were the four different wines we sampled selling at RM78.00 to RM120.00 per bottle.
Something I learned about Beaujolais Nouveau :-1. Celebrate on every third Thursday of November all over the world since the ancient Roman’s time.
2. Young red wine from gamay grapes
3. short fermentation period – 4 days (badly fermented)
4. immediate drinking, and in general should not be kept for more than a year
5. produced in the Beaujolais region
6. very fruity with aromas of ripe cherry and banana
7. a wine not great but for an excuse to gather & party.
And for the first time we have it in Royal Selangor Club
Cocktail de crevette rose (Prawn Cocktail) – fresh & succulent prawns with salad. For wine it was Georges Duboeuf Macon Villages 
A basket of Crispy Garlic Breads
Crème de potage de poireau (cream of leek soup) and as for wine it was Georges Duboeuf Pouilly Fuisse
Lavender Balsamic Lamb – Rack of lamb marinated with garlic, Balsamic & spring herbs with Balsamic sauce. Georges Duboeuf Moulin A Vent to go with the main course.
Roasted chicken with Tarragon Sauce
Strawberry Delight – and the last wine before the final presentation of Beaujolais Nouveau was Georges Duboeuf Fleurie.
Cheese, biscuits, carrot and celery sticks to continue appreciating the wines while waiting for the presentation of the main concern of the night. Beaujolais Nouveau...……
These were the four different wines we sampled selling at RM78.00 to RM120.00 per bottle.
Friday, November 20, 2009
The Wedding of Benjamin Sim & Kiah Ling @ Courtyard Garden
T H E W E D D I N G
On this day 20th September 2009 Benjamin tied his nuptial knot with Kiah Ling. This is a love story of a Teochew marrying a Hainanese, a memorable wedding ceremony and a wonderful wedding dinner in the evening.
Benjamin attended my wedding dinner on 08 December 1990 at Hakka Restaurant when he was a young boy and after nearly 20 years I was able to attend his wedding dinner at Courtyard Garden. Time flies…..
On this day 20th September 2009 Benjamin tied his nuptial knot with Kiah Ling. This is a love story of a Teochew marrying a Hainanese, a memorable wedding ceremony and a wonderful wedding dinner in the evening.
This is one happy occasion with many toasts and Yam Seng of the night.
Benjamin attended my wedding dinner on 08 December 1990 at Hakka Restaurant when he was a young boy and after nearly 20 years I was able to attend his wedding dinner at Courtyard Garden. Time flies…..
Thursday, November 19, 2009
Sri Ayutthaya Invasion into Wangsa Maju
Sri Ayutthaya took a bold step to invade Wangsa Maju, in term of location it is ideal and with ample space for car parks. The name Wangsa Maju is synonymous to a place of medium low income bracket but is slowly and surely changing that image. Many have realized that Wangsa Maju has good potential, where several big stores have opened and more to come to Wangsa Maju.
Seafood Tom Yam (RM10.90) a must for many but not for me, I prefer the soup in the Thai Steam Siakap.
The Green Curry Chicken was delicious with thick coconut milk and strong aroma which goes very well with the nice and flagrant rice. RM15.90
I enjoyed the Sambal belacan Petai and Prawns, it was delicious the petai were big and crunchy and the prawns were fresh. RM19.90
Thai fried rice RM12.90 I find it a bit oily.
Steamed Siakap fish – Thai Style the soup was yummy. RM30.00
This is a RM2.90 sambal belacan, yes you have to pay for it. It was a good Thai sambal belacan.
The tray of dessert samples in lieu of a menu.
This is a handsome Bangladeshi in Thai costume waiting at our table with a sample of desserts for you to pick.
Tub-tim Grob - Water chestnut coated with flour served with coconut milk and shaved iced. It was a gorgeous dessert to complete a Thai meal. RM6.90
There are another 2 branches in Klang Valley one in USJ Subang Jaya and the other in Medan Damansara.
Seafood Tom Yam (RM10.90) a must for many but not for me, I prefer the soup in the Thai Steam Siakap.
The Green Curry Chicken was delicious with thick coconut milk and strong aroma which goes very well with the nice and flagrant rice. RM15.90
I enjoyed the Sambal belacan Petai and Prawns, it was delicious the petai were big and crunchy and the prawns were fresh. RM19.90
Thai fried rice RM12.90 I find it a bit oily.
Steamed Siakap fish – Thai Style the soup was yummy. RM30.00
This is a RM2.90 sambal belacan, yes you have to pay for it. It was a good Thai sambal belacan.
The tray of dessert samples in lieu of a menu.
This is a handsome Bangladeshi in Thai costume waiting at our table with a sample of desserts for you to pick.
Tub-tim Grob - Water chestnut coated with flour served with coconut milk and shaved iced. It was a gorgeous dessert to complete a Thai meal. RM6.90
There are another 2 branches in Klang Valley one in USJ Subang Jaya and the other in Medan Damansara.
Restoran Sri Ayutthaya2, Jalan Wangsa Delima
Seksyen 5, Wangsa Maju
Kuala Lumpur
Tel: 03-4143-6883
GPS : 3.19471,101.741585
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