Durian appreciation session @ Durian King TTDI


Durian King TTDI partnered up with Fave to do a durian appreciation session last weekend with a flight of different durians. Yes, I’m calling it a flight, an appropriately atas word, like how high end artisanal coffee like to call their samplers “flights”. Hehe. I like the concept though, I believe this is the first time it’s been done in Malaysia.


There was a demonstration on how to open durians and how to tell a Musang King apart from the other cultivars. I already know this but I still picked up a few interesting things. Apparently if you hit a durian, it simulates it falling naturally and starts the ripening process. This is supposed to happen in a matter of seconds, so this is why you see some durian sellers smacking the side of a durian with the flat part of their parang before opening it!


The course reminded me of fine dining, and they had nice tablecloths and menus to complete the illusion too. The starter was Durian Cendol, one of the popular items Durian King sells. It’s usually RM 15 for this beauty topped with two D24 durians. I love how they use palm sugar from Sarawak instead of gula Melaka. It’s basically the same thing but we call this “gula apong” back home and it has a nice charred caramelized taste that goes very well with the cendol. Decadent. I’ll be back to eat this again.


Then came the selection (flight?) of durians. It’s neatly arranged from mild to intense, so I started out with the Durian Jantung. This is what Chinese call XO durian. It’s pretty good but I was blown away by the next two – one of my favorite cultivars of durian is D2 (Dato Nina) and this was a perfect specimen. Fruity flavors with a fibrous pulp. I also loved the Tekka (what we call chu kiok), it was intensely sweet and creamy. Musang King was the last and the best – very bittersweet and strongly flavored to bring a nice end to things. It’s an excellent way for people to eat a variety of good durian cultivars.


There was also dessert after that, a collaboration between Inside Scoop (who makes ice cream) and Durian King to produce a D24 durian ice cream. It’s delicious! Creamy, cold, with clear notes of the durian shining though. I was actually quite full at this point coz the two girls opposite me couldn’t finish their durians so I helped them wallop it.


Fave is an app which gives you deals and discounts but it also has an epayment option where you can use their FavePay to pay for purchases using your phone. I’ve been using it since I found out about it. They have a wide range of partners but I usually just go to llao llao, Auntie Anne’s and Cinnabon to satisfy my sweet tooth.

Impiana KLCC Hotel’s Chinese New Year Buffet Dinner 2018

Yee Sang

I had the opportunity to check out Impiana KLCC Hotel’s Chinese New Year Buffet Dinner and Yee Sang last night. I’ve been in calorie restriction mode for 2 weeks now and I thought a buffet dinner would make the perfect cheat meal. I can eat all I want without worrying about gaining weight. That’s what Chinese New Year is about anyway, right? I might as well start early.


I love how they have a wide range of different types of foods. Desserts took up one whole row! There’s also a selection of seafood on ice which I tackled first. There’s scallops, mussels, prawns and also tuna and salmon sashimi to the side (with sushi and maki rolls). I love seafood so this was the ideal appetizer to whet my appetite. Yum.


There’s also a lot of cooked foods so I’ll just go over some of my favorites. I liked their roasted lamb, which came with a variety of sauces to choose from. There’s also a station where you can get cooked to order meats and seafoods.

Peking Duck

There was a chef there making sure the Peking Duck has been sliced and wrapped with the thin pancakes (complete with spring onion and sauce) so you don’t have to do it yourself.

Tempoyak Patin

I’m also a huge fan of tempoyak ikan patin, which is a type of fish that’s been stewed in fermented durian. I used to eat a lot of this when I lived in Kota Damansara coz there was an outlet opposite my condo which brought in ikan patin tempoyak from Temerloh. The gravy is super appetizing, spicy, with mild sour notes. This version reminded me of that.

Fried Chilli Crab

The fried chilli crab was awesome too. It’s a different take on chilli crab, which usually comes with a sticky gravy. This is the dry version which keeps the taste but not the mess.

Marmite Prawns

The Marmite Prawns was a huge hit too. It goes very well with the nasi briyani ayam gam they had. Awesome flavor combination. That’s the best part about buffets, you can to create different flavors in your mouth. I love it.


In case you were worried about the rich flavors, they also have an ulam (raw vegetable) station to the side. I thought this was a nice touch.


I was finishing my food when someone told me they also have Baskin-Robbins ice cream. Lo! They have not only one, but two of those ice cream carts filled with various BR flavors. I really love ice cream, especially good ice cream and since this was a buffet, I thought I’ll eat a whole plate of ice cream. Not a small bowl. A stacked dinner plate. I’m just greedy like that. Apparently, this was a lot of ice cream coz my table mates all oohed and aahed and some even took my plate to pose for a photo. I didn’t even think it was a lot! I finished everything you see here AND went back for seconds. Pistachio. Two scoops to finish things off.

Chocolate Fondue

And I still had room after that for dessert. The chocolate fondue had a selection of fruits (including unusual ones like jackfruit) and sweets for you to dip inside the milky chocolate. I liked coating the macarons on a stick and eating several of those.


There was also an array of kueh which they’ve created for Chinese New Year.


And pralines. You shouldn’t miss these. It’s delicious! The one with the Chinese character is a hazelnut chocolate type praline which I would rate as #1. Coming in a close second is the praline flanking the right, with a beautiful white-red edible cover. It’s a chocolate praline with crunchy bits inside and a hint of orange. Very moorish! I was tempted to tapao a few back.


We were also treated to a live food preparation by Chef Bustami Osman, the senior sous chef of Impiana KLCC Hotel. He cooked Fried Boneless Chicken with Black Pepper Soy Sauce, one of the signature dishes on the special menu for the CNY buffet in Impiana KLCC Hotel.


Impiana KLCC Hotel’s Chinese New Year Reunion Buffet is located at its all-day dining restaurant, Tonka Bean Cafe & Deli featuring special delicacies like Jelly Fish with Szechuan Paste and Sesame Seed, Braised Seafood Soup with Crab Roe, Fried Tiger Prawn with Special Soy Sauce, Fried Chilli Crabs, Deep Fried Lotus Paste Pancake. The buffet dinner will start from 6:30 pm – 10:30 pm on the 15th February 2018 and is priced at RM 148 nett per person.

Macaron Fondue

Their signature Prosperity Yee Sang is also available from Tonka Bean Cafe & Deli starting from 28th January – 11 February. There are a few selections of yee sang such as Jelly Fish, Soft Shell Crab, Salmon, Abalone and Lobster for 5-10 pax. The yee sang is also available for take away from 12 pm – 10 pm daily.

God of Prosperity

If you’re still craving for Chinese New Year food, Yee Sang Hi-Tea is available on the 16th February 2018 from 12:30 pm – 4 pm. Priced at RM 98 nett per person (adult) and RM 48 nett per person (children), the high tea is inclusive of Jelly Fish Yee Sang and Roasted Duck.

Merryn’s Ayam Pongteh


I am currently experimenting with different recipes to make my meal prep taste better and I have found a winner. This is the reigning champion – my current favorite! Ayam pongteh is a Nyonya dish made with taucu (fermented soy beans). It has a very distinctive taste that I like. I used the base recipe from Merryn and modified it according to my taste buds. This is for 8 portions:

  • 2.5 kg chicken legs
  • 0.5 kg chicken breast
  • 6 shallots
  • 10 garlic cloves
  • 1 cup taucu
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 4 tbsp palm sugar
  • Potatoes
  • 6 cups water

Fry Garlic

I had to get a pounder for this. You need to slice the garlic and shallots into manageable pieces and pound it to extract the flavor and increase the surface area of the aromatics. You also need a medium to fry them in.


I used the chicken skin from the breast meat – you can get a small amount of grease from it. The original recipe has oil but I’m cutting down on excess calories so mine just uses a minimal amount which is skimmed out of the gravy later. You need some agent to fry the minced garlic and shallots.

Pongteh Paste

Next you add in the taucu, light + dark soy, and palm sugar. You might need to break it up into smaller pieces first if it comes in block form. You fry this entire mixture for 30 seconds or so until it forms a sticky paste. You can literally see it bind and bubble up when that happens.

Chicken Arrange

Next I arrange the chicken legs into my rice cooker (you can use a pot, I just don’t have one big enough) with the potatoes on top and pour in the mixture. Add in 6 cups of water and you’re set!

Chicken Pongteh

I didn’t put in the breast meat coz I don’t want to overcook them. I wait until the chicken leg is done cooking (up to your standards when that happens) and take them out before dunking in the breast part into the gravy. I don’t cook my chicken breast long since it goes through a reheating process which dries it up if overcooked. I usually just leave it in for a minute or two and finish up in the microwave when I eat it.

Ayam Pongteh

This is really delicious! I’m a huge fan of it and I can’t wait to prepare it again coz I was the happiest guy eating this compared to other meal preps. My next prep will be chicken curry, let’s see if that can topple this one as my favorite meal! I suspect not coz I like sweet gravy in my meals. I made a lot for this but stored it separately, to add to the containers when I heat it up.

Home Improvement


I have my own place now but it’s still quite empty. I spent 20k on an initial renovation but that’s mostly air conditioning, fans, concealed piping and wiring, and kitchen cabinets. The apartment was completely empty when I bought it. Even now, the only fully furnished area is the kitchen. I’m actually okay with that coz I spend most of the time in the bedroom and I never felt the need to clutter my surroundings with stuff.


However, I have recently got into slowly upgrading things around the house. My minimalist goals were slowly eroded by practicality and the fact that I live above a mall so I tend to pop into this cheap DIY shop to look around. I have accumulated stuff, necessary stuff, but stuff nonetheless. It was a rail for my bath towel at first. Then came the small hook for a face towel beside the bathroom sink coz I thought it’ll look nice. Then a holder for my shaver, toothpaste, toothbrush, deodorant, floss. You know how it is.


It’s gotten to the point where I’m actively looking for new things to add to my place. I won’t say it’s a bad thing, doing this gradually over a year has actually become quite pleasant and I must admit I feel a mild consumerist rush when I install something new in my condo. It’s quite fun. Today I bought small wooden hooks for my car keys and house keys as well as a bidet. I don’t have a bidet but I have a tap beside my toilet.

This one only cost RM 16 or so. I was told I can just install it without any tools but the guy told me to buy these adhesive thing so the bidet won’t leak. I put everything together as per instructions and it works fine but the top part is leaking. Not where the tape is, it’s the bit where the connecting hose comes out so I suspect it’s defective. I’ll go and change it tomorrow.


I’m pretty happy with the hooks though. I’ve always put my keys on top of my fridge, but I thought it’ll be nice to hang it beside the main door instead. I know these are simple and basic things but doing a small project like this every few days makes me happy.

Soy Chicken with Basmati Rice and Broccoli

Soy Chicken

I’ve always been a huge fan of soy chicken. It’s one of my favorite dishes at the chap fan place. I Googled the recipe for this and settled for one which I thought sounded good. I had all the stuff I needed at home, except for sugar and Shaoxing wine. I’ve completely cut out added sugars from my diet and I never needed Chinese cooking wine. However, I know people put those two in good soy chicken so I used that recipe.

Shaoxing Wine

I’m aiming to eat 204 grams of protein per day so one portion for me is 1 chicken leg + ½ chicken breast. I got 2 kg of chicken legs and there were only 7 inside so one portion is 1 ½ chicken breast only. I marinated the 2 kg of chicken legs and 4 chicken breasts in my huge rice cooker. I knew it was a good idea to get it coz I’m going to use my rice cooker to cook everything too! I don’t have a pot large enough to cook everything at once.

  • 2 kg chicken legs
  • 4 chicken breasts (halved)
  • 1 cup light soy sauce
  • ½ cup dark soy sauce
  • ½ cup sugar
  • ½ cup Shaoxing wine
  • 1 cup water
  • Coriander (snipped into small pieces)
  • Garlic (to taste)

(makes 8 portions)

Soy Chicken Marinate

I just chucked everything into the rice cooker and let it sit for 1 hour before turning on the power. This, in hindsight, was a mistake. It takes so much longer to cook chicken legs compared to chicken breasts. I should have cooked the legs first and then added the breasts at the very end. As it turned out, the chicken legs were undercooked and the breasts were overcooked. However, I think if you chop up the chicken legs, they’ll cook around the same time.

Lu Jek

It did taste good though. I would even say it’s delicious! This has topped my favorite meal prep recipe, slightly higher than chicken rice. I kept the sauce separately in the fridge so I can add a spoonful of the soy sauce jelly to the hot microwaved rice. It cools down the rice perfectly so it’s ready to eat instantly.

Soy Chicken Sauce

The collagen in the chicken also allows the gravy to solidify into a bottom layer of jelly and a top layer of fat which makes it easy to skim off the hardened fat after it’s cooled down in the fridge. I pair 1 chicken leg and ½ breast with Basmati rice and broccoli for an awesome meal.

Kok Siong Penang Nasi Kandar, Puchong

Nasi Kandar Kok Siong

Kok Siong? A Chinese run and operated nasi kandar place? I thought it was pretty unusual too. This is actually a very famous nasi kandar place in Puchong. It’s always packed with people and there’s a long queue for the star – the nasi kandar stall. The stall is located inside a coffee shop of the same name. I popped by for lunch today coz I’ve been craving nasi kandar for a while now.

Nasi Kandar Puchong

I hear the dishes to try here are the fried chicken and the lamb curry. I got both and also their omelet with rice and half a salted egg. I’m not sure if it should be called an omelet coz it’s fried on the outside and steamed on the inside. It tastes more like a Chinese style steamed egg. There’s lots of onions inside for flavor and it reminded me of something you could get in a chap fan stall.

Kok Siong Puchong

This is my plate of nasi kandar. It costs RM 20 for everything. The basic stuff is the rice and gravy – you can also add their omelet to this. Sides are fried chicken and lamb curry and also a salted egg. It’s not an unreasonable charge, I’ve had more expensive nasi kandar for less in Indian places. However, the proof is in the pudding! Is it good?

Kok Siong

I’ve read a lot of glowing reviews before this and people have told me via word of mouth that it’s delicious too so when I ate it I had high expectations. The large crowd here certainly bolstered my opinion. Unfortunately I found everything to be over-salted and I didn’t really enjoy the food. The fried chicken was quite spiced (as in there are lots of spices, not that it burns your tongue) but nothing spectacular. I much preferred the fried chicken at Wong Soon Kee.

I must admit, I questioned myself multiple times. Everyone says it’s good! Are my taste buds really that out of sync? Is the fact that it’s too salty mar my experience? But I eat 3 packets of Mi Sedaap all the time! I’m used to sodium overload. Did I go when I wasn’t hungry? No, I was famished! I concluded that it’s probably just not my thing. I won’t go again but I ate everything on my plate (mostly coz I don’t like wasting food). However, plenty of people like this so your mileage may vary.

Basmati Chicken Rice in a Rice Cooker

Rice Cooker

I have had the craving for chicken rice for a week now but I had to finish my meal prep before I can cook a new batch of food. I also didn’t have a rice cooker. I needed a big one coz this recipe chucks everything – rice, chicken etc into the pot at once. I dropped by Citta Mall yesterday and picked up a large 2.8 liter rice cooker for just RM 146. Good price.

Chicken Rice Ingredients

You need:

  • Chicken leg (drum and thighs)
  • Basmati rice (you can use any rice but I only have basmati)
  • Chicken stock
  • Spring onions
  • Coriander
  • Ginger

Chicken Rice Pot

I also bought some side greens coz I want to consume enough fiber. It’s optional. Some people like to eat this with a garlic chilli mixture but I’m particular to the sweet dark soy sauce from Indonesia so I got that inside. The prep is really easy, just wash the rice, put it into the rice cooker as if you’re cooking rice. Next, salt the water and dissolve in a few chicken stock cubes. Spread the ginger slices all over the rice. Finally layer the chicken on top and put a few stalks of spring onions to add an aromatic note to the rice.

Chicken Rice Cooker

Press the rice cooker button and the whole thing will be done as soon as the rice finishes cooking. I usually eat skinless chicken breast but the chicken rice gets most of its flavor from chicken skin so I feel that using chicken leg is better in this recipe, even though it’ll increase the fat content by quite a bit. Some people also put a bit of sugar into the water but I don’t have any at home. I’ve quit eating sugar for almost a year now.

Chicken Rice

It’s actually very delicious, yet simple to cook. I’m very fond of Hainanese style chicken rice though, so your mileage may vary. 1.8 kg of chicken leg makes 7 portions, each with a drum and thigh each. I’m not sure of the macros on these things though. I’m on clenbuterol right now so I can afford to be a bit fast and loose with my food intake, at least till I cycle off at the end of the week.

My very first Boyzilian!


I have just finished my very first Boyzilian waxing session. Yup, it’s the male version of the Brazilian, where they remove all your pubic hair and the ones around your anus/crack too. I’ve made it a point to keep my dick clean shaven coz I like women to be hairless down there too and I thought I’ll return the favor. Most females prefer a shaven look. I have usually taken to it with a razor but it’s so annoying to have the little hairs grow out and tickle you down there.


Thus, I called up a waxing place and they told me they’ll give me RM 39 for my first time. It turns out to be RM 60 but it’s still really cheap compared to their usual price. I also went for underarm hair removal, everything was RM 89. I have heard many horror stories about the application and removal of wax by force to the nether regions and I must admit, I was a little apprehensive.

I also wasn’t used to girls I’m not sleeping with touching my junk. However, I’m not an excessively modest or conservative person so I really didn’t mind either. I honestly would prefer a female to a male.


I stripped down to my birthday suit and got on the massage table. First up was my pits. Not very complicated, although I had just recently shaved so she needed to pluck out the smaller ones with tweezers. I had to control my tickle response though. I kept bursting out in laughter when she touched my armpits. Ticklish.

Next, the main event. She did the area below my ballsack first. The sides of the legs where it’ll show the most when you don swimwear. It really wasn’t that bad at all. I didn’t even find it painful. No big deal. I was puzzled by the feedback on Brazilian waxes being painful.


Then she moved on to the sides of the balls. No problem too. She removed all the hair beside my testicular region and moved to the upper part.


The part that joins to my actual penis. I was playing with my phone, taking photos and such when she pulled off the first strip. I actually had to bite my tongue to prevent me from shouting out in pain and surprise. It was surprisingly gnarly. I was half afraid she’ll accidentally rip my penile shaft off.


You’ll notice that my toes are curled in at this point. I was doing that in trepidation of the next time the wax strip is pulled off. It’s not unbearable but definitely uncomfortable. Very uncomfortable. Worth it for a clean bush though.

Clean Dick

I’ve never even done any sort of waxing before this so it was a learning experience. I would do it again, but I’m too lazy for this to be a regular thing, unless I’m sleeping with someone. I’m not currently banging anyone so I guess the only people I have to show my new cleanly shaved dong is you guys. Enjoy! Hehe

I’m back!

So…I have taken a 1 year sabbatical from blogging to find my passion again and I’ve recently started to feel the faint stirrings of that. Or maybe it’s just an urge to share my inane thoughts with you all. Haha. Since then, many things have happened. I shall try to condense and distill them in point form.


1. I am into the fitness lifestyle now

Those who follow my personal Facebook will have no choice but to see this, as I’m fond of posting gym photos to my timeline. I do it several times a day even, since my workout routine is 3 hours per day, 9 days out of 10. It’s been more than a year now since I’ve joined the congregation of the Church of Iron and my gains has been coming along. I like being buff. I enjoy displaying my beautiful body and getting compliments, so remember to give me some. Thanks.

2. I have quit drinking, smoking and recreational drugs

This is somewhat related to 1. I have gotten many puzzled questions about this. Did I find God? Did I have a near death experience? Maybe got arrested again? Some other close call? No, no, no and no. I just decided I wanted a change. It’s that simple and boring. I feel that these things usually are. True change comes from just wanting a change, nothing too dramatic. I think change that is derived from those sensational life events tend to be short lived. I even quit Suboxone (my maintenance opiate medication) and benzodiazepines. I really mean no drugs anymore. Suboxone (buprenorphine) was really hard though. Couldn’t sleep for 2 weeks, felt like shit, will tell the story some other day. Been clean ever since. I also stopped drinking. No reason, it’s not a religious or moral thing, I just don’t feel like it anymore.

3. I am single now

Again, no surprise here for people following me on FB. Things didn’t work out and I have been hitting the Tinder scene for a while late this year. Nothing promising from Tinder, although I did have a few hook-ups. Including with a girl half my age! Oh boy, do I want to tell you all that story someday. Hehe. I’m so happy I still have it. Whatever it means. Also, since I’m kinda jaded with the Tinder scene now, I’ve taken to asking people from Facebook for dates. So don’t be surprised if you suddenly get a message from me asking you out for lunch or dinner. It’s coz I find you attractive and I’ll like to know more.

4. I have a cat

I recently got myself a cat. Her name is Chika. A friend of mine told me the stray she’s taking care of has a litter and I picked one. I was initially apprehensive about having a feline companion in my place. Sounds like a lot of work. And responsibilities. I wasn’t a huge fan of either. However, I am really glad I have her. She’s one of those friendly cats. To me anyway. Waits for me when she hears my key in the locks coming back. Sleeps between my legs at night. She’s always beside me. Her warm and furry presence soothes me. I love my cat. Best thing I did this year.

5. I moved into my own place

I bought a condo in USJ and have been living it it for almost a year now. I’m still very behind in furnishings, the only area I can call fully furnished is the kitchen. I cook my meal prep so having a working kitchen is important. The living room is empty. I haven’t even taken off the plastic the contractors put over the living room air con coz I’m always in my room. It’s nice to have my own place though, and I got it for 380k, which is 20k cheaper than the market price. The best thing is it’s above a mall so grocery shopping and gym is just a lift ride down.

I’m struggling to find new things to talk about and since my musings have veered into cats and condos, I should probably stop. I’ll try and update more frequently now.

Stir Fried Marmite Mushrooms Recipe


I’ve been trying to eat healthy since I’ve started hitting the gym regularly. I go six days a week (1 rest day) and I’ve been getting really good results that I want to start off this post with a shot of my back. Haha! I’ve been working those shoulders and lower back for 3 months and it’s starting to look pretty sweet, if I say so myself.


Anyway, one thing I’ve been eating a lot of lately are mushrooms. Why mushrooms? Well, mushrooms are the best food for dieters! 100 grams contains only 22 calories! It’s has a lot of important nutrients and it’s relatively high in fiber so it’ll fill you up. This is my recipe for stir-fried Marmite mushrooms!

You will need:

1. Assorted fresh mushrooms
2. Marmite
3. Coriander
4. Butter and garlic

I got a mixture of enoki, brown, button and Portobello mushrooms but any fresh mushrooms would do. Slice up some and leave some whole – this is mostly for texture when you eat it, you don’t want everything to have the same shape and texture in a dish.


Next, chop up some garlic. You need garlic for most dishes. Fry the garlic with a little bit of butter until slightly brown.


Add the mushrooms into the pan.


Add 1 teaspoon of Marmite. A little goes a long way here.


You want to stir fry them until they’re soft and bleed out a little water.


Cut the end (stem) of the coriander into small 1/2 inch sections and add to the mushrooms when almost done. This will add a lot of taste and the cooking process will soften the usually tougher stems so it’s easier to eat.

Stir Fried Marmite Mushrooms

Garnish with the leaves of the coriander and serve hot. I love eating this coz it’s delicious and the Marmite contains Vitamin B and folic acid so I’m getting a lot of nutrients while at it. I’m also trying to cut sodium from my diet so by adding Marmite, I can cut out salt and it still tastes good! I’m cutting weight now so I have this meal in addition to 1 whole rotisserie chicken (for protein) most days. Try it out, you’ll be surprised such a simple dish can taste so good!

Do check out their Facebook here https://www.facebook.com/marmitemalaysia/
I saw some really good recipes up there perfect for CNY.

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