Weekend Update: Burnin’ Pit 🔥, The Ice Cream Bar 🍨, Samyang Jjolbokki Buldak Noodles 🌶️, Ayam Pongteh 🐔

I hardly ever go to Desa Sri Hartamas nowadays coz it’s so far from my house. I like the place though – it’s a small community of Korean 🇰🇷 and Japanese 🇯🇵 expats and the F&B options there reflects this unique demographic. Our dinner plans for date night was to start out at The Café Chicken for Korean Fried Chicken. This was previously named WOW Chicken.

I was misled by Google into thinking The Café Chicken was still open. Upon venturing up to the dingy first floor, I popped my head into a dodgy bistro and asked where it was. One of the staff inside told me it’s permanently closed. 🔒 We walked around the area and Mandy suggested Burnin’ Pit. Burnin’ Pit serves Texas style BBQ – a variety of meats grilled low and slow.

The space that holds Burnin’ Pit is open and inviting, with lots of incandescent lights. The place is mostly staffed by Filipinos, although I believe they’re pork free. They serve alcohol though so they wouldn’t be eligible for a halal certificate. I indulged in a Carlsberg draft – only RM 8.54 during happy hour! 🍺

Mandy ordered pulled lamb (RM 22/100 g – 200 grams minimum order) 🐑 and I went for their beef brisket (RM 22/100 g – 200 grams minimum order) 🐄. We also got one side each – Mac and Cheese (RM 7.50) 🧀 and Mashed Potatoes with Beef Bacon (RM 7.50) 🥔. The beef brisket was nice and smoky and we also enjoyed the pulled lamb. The sides were a bit meh but edible. They also gave us 2 complimentary buttery dinner rolls (good).

Overall Burnin’ Pit’s meat products were good. I wanted to try their percik chicken but we were too stuffed from our order. Everything was so rich and heavy – even the sides were laden with cream and cheese so you can’t eat a lot without feeling jelak. Service was prompt and attentive. 💁 The prices were a little on the high side– our bill came up to RM 129.40 – but reasonable for the area and food.

This is a nice place to satisfy your meat cravings. 🍖

After dinner, we headed over to The Ice Cream Bar for dessert. This is run by Inside Scoop but under a different brand so they can do non-halal flavors. They did a partnership with Singleton (the single malt whisky) to produce a range of Singleton Select flavors. 🥃 They have a lot of alcoholic ice creams on offer, and they taste really good too!

One problem with alcohol ice cream flavors is that they’re sometimes done purely for the novelty factor. I’ve had beer and Red Bull vodka ice cream in Tongue Fun, Bangkok – all very dismal. The ones at The Ice Cream Bar is excellent though. We had Guinness Chocolate Brownie and Bacardi Chocolate Crunch in their homemade cone. They also had White Rabbit ice cream, which we tried but didn’t order. 🐇

Since we’re in Desa Sri Hartamas, I thought a visit to a Korean grocery shop was in order. We walked around and Mandy bought a melon milk drink priced at a staggering RM 10 for a small bottle. 🍈 I found the new Jjolbokki Buldak Bokkeum Myeon by Samyang at a more reasonable RM 22.40 for a pack of 4. I also picked up a really cheap box of Korean jjajang mixture for RM 7.50.

I cooked two packets of the Samyang Jjolbokki Buldak later that night. 🍜 Wow. Just wow. I eat Samyang new releases without fail coz I love instant noodles but I mostly left unimpressed. The only recent one I liked was Samyang Jjajang last year. But none left a huge impression on me until Samyang Jjolbokki – the noodles are insanely chewy!

It’s so textural and pleasurable to eat. Nyum nyum nyum. The crispy fried chicken cracker topping tastes like Mamee Chicken and  goes so well with the gummy noodles. It’s a non-stop mochi party in your mouth! I need to get more of this.

Sunday was my cooking day and I made a huge pot of ayam pongteh with 4 kg of chicken legs. 🍗 I haven’t made this in a long time and I’ve been craving for it. I fried lots of shallots, red onions, garlic and Bombay onions in sesame oil before adding potatoes, taucu (fermented bean paste), dark soy sauce, sucralose, fish sauce and chicken stock. I also chopped the chicken legs into drums and thighs so it’s easier to store.

Mandy wanted some vegetables so I cooked a medley of green peas, baby corn, broccoli and oyster mushrooms in oyster sauce. 🍄 I really liked how this turned out. I only pan fried them for a while so everything is still crunchy and fresh. The oyster mushrooms tasted really savory and umami!

The chicken was good too but overtly oily. You need to skim the top of the bowl coz there’s an oil slick there after cooking this amount of chicken. 4 kg of chicken can make the pot look like the Exxon oil spill! 🛢️ However, it’s hard to do when the gravy is still hot and solid. I usually do it the next day after it’s been refrigerated – the fat rises to the top and solidifies, making it easily skimmable.

We ended dinner with Tillamook Monster Cookie ice cream. 🍦 This is a delicious concoction of cookie dough ice cream, salty peanut butter, crispy oats and M&M type candies. I’ve been indulging a bit too much though. Mandy assures me I’m not fat but I think she has a secret agenda to make me overweight and unattractive. I need to diet stating today.

Burnt Ends (1 Michelin star) – a pleasant gastronomic experience with newfound friends

Burnt-Ends

Burnt Ends was the first Michelin star restaurant I went to during my last trip to Singapore. I flew in at 3 pm and took a quick shower before turning up for my reservation at 6 pm. It’s one of the new Michelin star winners in 2018 and #12 on the S.Pellegrino Asia’s 50 Best Restaurants list (#61 on World’s 50 Best Restaurants). I’ve heard a lot of good things about Chef Dave Pynt and the Australian style BBQ they serve here. They go back to basics and cook with real fire. This restaurant has a 4-ton brick oven as the centerpiece and diners are seated in a row flanking the kitchen.

Burnt-Ends-Singapore

I was stationed next to an older couple and they struck up a conversation with me. They ended up sharing their food so I did the same. That’s one of the best things about community style dining – sometimes you meet like-minded foodies and experience a wider range of dishes. They ordered expensive items like Leek, Hazelnut and White Truffle (SGD 75) while my orders were a magnitude more pedestrian (Salt and Pepper Pork Ribs – SGD 22) so it was nice of them to share.

Asparagus-and-Burnt-Cream

Asparagus and Burnt Cream (SGD 14). I ordered a selection of different starters, mains and desserts to get a feel of their cooking. This was my first appetizer. The asparagus was cooked perfectly – moist and still slightly firm. There’s a buttery sauce to go with it and the crispy panko crumbs sprinkled on top adds a nice texture. If you haven’t noticed, all the dishes here are BBQ-ed in their huge fire pit.

Salt-and-Pepper-Pork-Ribs

Salt and Pepper Pork Ribs (SGD 22) came in a huge portion for an entrée. The boneless pork ribs were topped with pickled cilantro, which adds a nice vinegary taste to the smoky pork ribs. They go very well together! Eaten on its own, the pork ribs wasn’t spectacular but the addition of the pickled aromatic herbs elevates it to another level. Good stuff.

Leek-Hazelnut-White-Truffle

Leek, Hazelnut and White Truffle (SGD 75). This was ordered by the couple beside me. The offered me a portion complete with white truffle. I liked the combination of the soft leek, earthy truffle and toothsome hazelnuts. I was very surprised my favorite dishes turned out to be their vegetable dishes. It’s done very well!

Burnt-Ends-Plating

I like the casual environment in Burnt Ends. The chefs cook and plate in front of you and Chef Dave often introduce the dishes personally. The food is sometimes placed in front of you from right opposite the counter where the cooking happens, though shorter limbed chefs require the help of waiters to do that. It’s a different ambiance than fine dining restaurants so don’t come expecting that.

Burnt-Ends-Sanger

I couldn’t resist ordering their famous Burnt Ends Sanger (SGD 20). This is pulled pork shoulder, coleslaw, and chipotle aioli on a brioche bun. The flavor combination is decent but I didn’t feel this was anything special. It tasted very average to me. I gave half to the couple beside me coz there’s no way I could finish this entire thing and still eat the rest of dinner. I wouldn’t order this again.

Octopus-Hummus-Harisa

Octopus, Hummus and Harissa (SGD 24). This was from the couple. I love the slightly charred octopus! It’s tender too, not chewy like how octopus can be if not cooked properly. I’ll definitely get this next time I’m in Burnt Ends. Very good.

Bone-Marrow-Bun

Bone Marrow Bun (SGD 12). Hooooly shit! Hands down the best thing I’ve eaten that night. So sinful! So delicious! This is a brioche bun *slathered* with bone marrow before going into their fire pit. It’s so rich I tasted durian notes inside, which is impossible. Fucking good stuff! I’m salivating just thinking of it right now. I highly recommend this to go with your steak. Excellent.

Burnt-Ends-Tenderloin

Tenderloin, Burnt Onion and Bone Marrow (SGD 28 per 100 gram). This is a 95 gram portion for SGD 26.60. They show it too you before it’s cooked.

Tenderloin-Burnt-Onion-Bone-Marrow

It was served super rare – just the way I like it. Check out the inviting color!

Burnt-Ends-Rare-Tenderloin

I also enjoyed the bone marrow sauce and pickled herbs served on the side. It helps cut down the richness of the steak. This one went swimmingly with the Bone Marrow Bun.

Top-Sirloin

The couple gave me a slice of their Top Sirloin. This is an off-menu item, so I don’t know how much it costs. I suspect this cut of meat is pricey. They’ve been here before and asked for it. It’s really good! Too bad I was so full at this point I couldn’t eat more. They couldn’t finish their order too and asked me to help but I couldn’t stuff more than a slice down my throat coz I was at capacity.

Burnt-Ends-Birthday

It turns out it’s the lady’s birthday! She’s in her 50s! Very well preserved!

Chocolate-Fondant-Smoked-Ice-Cream

Chocolate Fondant and Smoked Ice Cream (SGD 12). Beautiful! The chocolate fondant is perfectly done with an oozing rich, chocolately center. The smoked ice cream is so intensely flavored they must have used smoke extract to make the ice cream. I refuse to believe such strong flavors can be infused naturally! It’s delicious. I love the flavors in the smoked ice cream and how well they go with the chocolate fondant. I’m a fan of peaty Islay single malts whisky though, which has a similar taste profile. I know some people don’t like peaty malts. If that’s the case, you probably wouldn’t enjoy this.

Burnt-Ends-Oreo-Chocolate

Oreo (SGD 3) and Chocolate (SGD 5). The chef gave me these desserts for free. Oreo is Burnt End’s take on the Oreo cookie. I found it quite meh at first but as I chewed the super crispy biscuit, it released more flavors and tasted better and better! Nice. The chocolate is cold and had a butterscotch filling. It’s very creamy and rich. Yums.

Burnt-Ends-Marshmallow

Marshmallow (SGD 2) arrived as another complimentary bite when I paid my bill. I like how they serve this hot, toasted marshmallow on a warm plate. There’s a nice crusty and crispy exterior and a melty interior. It’s not just one dimensionally sweet too – there’s citrus notes in the marshmallow!

Burnt-Ends-Menu

Here’s a copy of the menu! I was searching for it before I was scheduled to come and couldn’t find it. Do note that the menu items changes every day though.

Burnt-Ends-Us

I enjoyed my Australian BBQ dinner at Burnt Ends. The proteins are mostly good but the vegetable dishes were the real star of the night! I didn’t have space for their King Crab and Garlic Brown Butter (SGD 95) but I’ve heard great things about it. I’ll just go for that and their Bone Marrow Bun next time. It sounds like a sinfully delicious pairing! I also enjoyed talking Michelin starred restaurants with the couple beside me, who’re also into fine dining. It was a very pleasant dinner. My bill came up to SGD 118.35 (RM 359) which is reasonable. I will be back.

Palsaik 8 color pork belly Korean BBQ, Mont Kiara

Palsaik

We’ve been meaning to go to Palsaik for a very long time. The concept is quite intriguing – there are 8 pieces of different flavoured pork belly (samgyupsal) in lieu of the standard “beef bulgogi” in a Korean BBQ setting. It’s a South Korea franchise, so it was really authentic too – everything from the beer to the foliage that comes with your meat just feels right. I’ve been to Korea twice and decided to bring my better half here on Sunday for lunch.

Palsaik 8 Color Set

There are only 3 items on the menu and it all revolves around pork so if The Divine Pig is not your thing, this probably isn’t somewhere you want to come. However, for the rest of us who loves oink oink, this is exactly the place to be. The 3 items on the menu are basically portion sizes – there’s a 3Color Set (meaning you can choose 3 different pieces of flavoured 150 gram pork belly) meant for 2 pax, an 8Color Set with the full range of 8 flavors for 3-4 pax, and a Premium Set with everything in the 8Color Set plus grilled deodeok (a root of a plant) for 3-4 pax.

Palsaik 8Color

We chose the complete 8Color Set since we wanted to try every single flavor they have. It’s called Palsaik after all – which I assume means “eight colors”. The pork belly comes in neatly sliced 150 gram pieces in separate bowls on a wooden board with an arrow from left to right indicating where you should start eating – from the mildest to the strongest/most intense flavors.

Palsaik 8 Flavor Pork Belly

The 8 flavors of pork belly are:

Palsaik Ginseng Wine Pine Leaves

Palsaik Garlic Herb Curry

Palsaik Miso Paste Hot

  • Ginseng
  • Wine
  • Pine leaves
  • Garlic
  • Herb
  • Curry
  • Miso paste
  • Hot

Makgeolli Korean Rice Wine

I also ordered a bottle of makgeolli – a milky, off-white Korean rice wine that weighs in at a surprising 14.45% alcohol. It comes in a plastic 750 ml bottle for RM 20, which is quite cheap – that’s the same abv and content of a regular wine bottle. I’ve had this in Korea during my two trips there and an interesting attempt by Seoul to export their culture and food has resulted in this being apparently dubbed “drunken rice”.

Palsaik Premium Set

The 8Color Set also comes with a bowl of seafood soup. This is quite authentic jjigae type dish that comes with *tons* of seafood like crab, prawns, squid, clams, mussels and octopus. We both loved the hearty spicy soup.

Palsaik Seafood Soup

There are servers who will help you grill the garlic and meat and you really just need to sit back and fold the pieces of meat together with the condiments in various types of leaves – from butter lettuce to herbs.

Palsaik Mont Kiara

I quite liked the ginseng one, it started very well. Surprisingly, the wine one was a miss for me, the marinade didn’t work through the meat well and all I got was an overwhelming taste of slightly-off pork. The pine leaves was mild and unique, the garlic superbly done with tons of flavor – they must have soaked that in for a very long time. The herb one was very interesting too. The curry pork belly slice didn’t do much for me, and we were too full by the time the miso paste one was done. The treacherous sounding hot flavor was in fact quite good, with lots of thick hot sauce still sticking to the meat.

Palsaik Us

Palsaik is a nice change if you want a porcine instead of a bovine Korean BBQ experience. We went to the outlet in SohoKL, Mont Kiara but they have another one in Scott Garden. It’s an authentic Korean BBQ chain that has taken Melbourne by storm too. Try the makgeolli when you’re there – it goes very well with the 8 flavored pork. They also serve Korean beer and soju. The bill came up to RM 153.90 for the both of us, inclusive of drinks. Needless to say, this outlet is not halal.

Palsaik Korean BBQ

Palsaik
J-01-09 SohoKL
Solaris Mont Kiara
No. 2 Jalan Solaris
Kuala Lumpur Malaysia

Unagi with Kansas City BBQ sauce and single malt Scotch whisky

cooking unagi

This is my attempt to cook the classic unagi Japanese eel dish – with a decidedly Western influence. I managed to get my hands on some really fresh belut (freshwater eel) from the wet market. The lady also sells frogs and venison meat, the latter of which I made into a venison steak tartare.

belut eel

The large eels go for RM 10 while the smaller ones go for RM 5 each. I decided to get two of the smaller freshwater eels. It has been nicely dressed by the exotic meat (that’s what I like to call her) vendor to reveal the flesh with the head and bone hanging out.

You will need:

  • 2 freshwater eels
  • Kansas City BBQ sauce (sweeter than Texas style, and thicker)
  • Single malt Scotch whisky
  • Sugar and salt
  • Extra virgin olive oil

freshwater eel

I sliced the freshwater eel into something resembling unagi as usually seen in the various Japanese restaurants around town. smirk They all seem to have a similar size and serving style, most of the commercial ones anyway.

scotch bbq sauce

I also added in a healthy slug of Jura 16 year old single malt Scotch whisky into the mix of KC BBQ sauce, sugar and salt. I am particularly fond of this one as it goes well with coffee i.e. Irish Coffee. I’ve been known to enjoy a cuppa on days starting with an S with a shot of good Scotch and nothing beats the 16 year old Diurach’s Own from the Isle of Jura.

basting unagi

I’ve tried lightly peated Islay malts like Bowmore Enigma, common tipples like Glenfiddich’s 14 year old Rick Oak, and even *Irish* single malt whiskey – the Bushmill 10 Year Old but nothing beats the barely legal Jura. It just goes well with coffee. I digress. I went off on this tangent coz I was hoping it’ll go well with eel too!

caramelized unagi

I grilled/sauteed the eel with EVOO over a very low heat fire and kept on basting it with the BBQ sauce and Scotch mixture. I must have flipped, added more sauce, and flipped the small pieces of freshwater eel again at least 30 times. I kid you not. I think that was the secret to the taste. It got a thumbs up from my better half at least! :)

scotch unagi

The basting process caramelized the BBQ sauce and Scotch mixture around the eel and with the constant flips, the reduction stuck to the unagi and it tasted really, really delicious! I wouldn’t call it a traditional Japanese unagi but I made my own sauce and it tastes like how a rather inept American home cook would render it, I imagine.

Not the correct technique, but very tasty!

Curry Fish Head at Sin Kim San Cafe

meng curry fish head

I was in Penang a couple of days ago and met up with Cheryl and Kah Wheng for dinner. They brought me to Sin Kim San at Macalister Road for a really good curry fish head meal.

sin kim san

Sin Kim San Cafe is this sprawling coffee shop with a wide range of stalls offering everything from monitor lizard soup to peh pah duck. There’s another coffee shop beside it which you can order from too.

curry fish head penang

The curry fish head stall is rather well known among the locals. You can opt for fish slices instead of a fish head and there several other seafood items like squid, prawns and catfish on offer. It’s cooked Chinese style with a really spicy kick ass gravy.

bbq chicken wings sin kim san

We also had an order of the BBQ chicken wings. Cheryl mentioned that this stall used to be manned by a dude with Goku hair but that night, an elderly man took his place. No idea whether it’s the same owner – I put forth the theory that it could be the dad but then again I’m not from Penang so I wouldn’t know for sure. Heh.

bbq chicken wings

The BBQ chicken wings is pretty good too – it’s glazed with honey and the BBQ process doesn’t toughen the meat. In fact, it’s quite tender and juicy.

curry fish head

However, the curry fish head is the highlight of the meal. The prawns we added on came partially de-shelled and there’s also tomatoes and pieces of okra inside. It’s topped with mint leaves and what I really like about it is the fact that it doesn’t have tofu products or other nonsense like that. smirk

sin kim san curry fish head

It’s served in a plastic bowl and our combination costs RM 33 for two. I would prefer using a claypot so it retains the heat but other than that I have no complains. The gravy is superb – thick, sweet and flavorful to the point that you can eat an entire plate of rice with just that.

sin kim san dinner

Penang is wonderful – it’s really a place where good food can be found in every corner. I’ve been there a lot of times and I still haven’t eaten all it has to offer. Hell, I’m half tempted to move there. :)

200 chicken wings

200 chicken wings

There is an old man that sets up his humble grill in the afternoons at a coffee shop called Chatterbox Dessert and Cafe. It doesn’t even have a name. I first thought he was a customer, since he was just sitting at a table chilling there with a cold beer. Joanna ordered some chicken wings and the person told us it’s going to take 30 minutes.

joanna me

I finally met up with Joanna just now for a very late lunch. It turns out that she lives just one street across from where I’m staying in Miri. We’re practically neighbours and never realized it. Heh! She brought me to this legendary place which is supposed to have excellent chicken wings.

bbq chicken wings

I hear he only prepares 200 chicken wings every day. He doesn’t do more even though the demand is there. I’ve only seen ONE (1) customer in addition to us who managed to order his acclaimed chicken wings. The next one that came along was turned away coz he told them that he’s out of chicken wings.

Now, this is quite puzzling since we’ve only been there an hour and to the best of my knowledge, only two people ordered the chicken wings. It turns out that the rest were “reserved” – it has been pre-booked by another customer so he’s not even selling a single chicken wing to anyone else.

chicken wings

This is one of the rare instances where a stall successfully manipulates the supply and demand of his wares well. I think manipulate might be the wrong word to use here since the man doesn’t seem to be interested in mass producing inferior quality BBQ chicken wings. He displays passion – watching over the BBQ grill with a determined and almost ferocious intensity.

joanna ask

He’s a man that won’t be rushed too. He refuses to serve the chicken wings until it’s properly done according to his standards. Joanna went over after a while and said it’s okay, we’ll just take it as it is. However, the man politely declined with a smile and said it’s not done yet. It looks done and it smells done but he won’t serve it until HE DECREES THAT IT’S DONE.

You just gotta admire that. Heh!

The chicken wings costs RM 2 each. Joanna paid so I can’t be sure but 5 chicken wings at RM 10 comes up to RM 2 each, unless my math is way off the mark.

We also had chicken rice while waiting for the BBQ chicken wings to be done. I remember the last time I met up with Joanna in Sibu during Chinese New Year, we had chicken rice too. Or at least, I had chicken rice…she didn’t eat.

famous chicken wings

Back to the BBQ chicken wings, it’s every bit as good as I expected. It goes very well with the chilli sauce that came with it but I suggest you eat it au natural. It’s juicy and tender and the marinade he uses is sweet, producing a set of chicken wings that transcends into sublime culinary bliss. :)

Nightfall at Sekeping Serendah Retreat

bbq

Sekeping Serendah offers just about the ideal place for a barbecue at night – there’s the sound of nature seeping through the peace and quiet of the forest, a cool breeze blowing into the patio, and the sound of running water from the brook. It’s just so chill. The caretaker has already…er, taken care of the BBQ when we finished our extended swim and soak session in the private pool.

fire

The BBQ pit is an old fashioned receptacle with a mesh grill over it and good old fashioned charcoal covering the bottom. I helped to man the BBQ pit for a while, ensuring all the charcoal is evenly burned before Joyce and Windy took over. I’m not good in gauging food readiness, since I can eat raw food so I left it to better hands. ;)

flame

There are no restaurants or anything of that sort in Sekeping Serendah so you’ll have to either bring your own food or cater from the caretaker (RM 20 per pax) for dinner. We had the foresight (?) to bring our own food. A trip to the local Giant for supplies ensured we had enough food and drinks to last the night. The grocery shopping bill came close to a whopping RM 400 but a large part of that was due to ethanol based beverages.

food

We got lamb chops, fish, chicken wings, corn on the cob and eggs for the barbecue. I got eggs coz no one believed me when I said eggs can be cooked on a BBQ by just putting it right on the grill. It really works – I’ve done it numerous times before. We also got a lot of bottled water and fruit juices for hydration. For the dehydration part, a bottle of Absolut Vodka was procured.

warming

I would have thought that would be enough but apparently not – I’m in the company of veterans here, much to my surprise. It was decided that we’re getting another bottle of liqueur – Kwai Feh Lychee Liqueur which Windy swears is the best thing she ever had. The bottle describes the history of the liqueur very poetically – “Emperor Ming of the Tang dynasty supplied his charming consort with a specialty for which she craved and was richly rewarded with her delightful smiles and appreciative heart.” Okay.

grilling

We also got a bottle of Merlot for good measure. I was a bit apprehensive about the amount at first – a bottle of vodka, a bottle of liqueur and a bottle of red wine for three people, two of whom I didn’t think could drink much.

bbq sauce

…and guess what, we were drinking the Absolut Vodka neat from the bottle without any mixers and nearly finished it before we even got to Sekeping Serendah Retreat! OMG! I knew we wouldn’t have enough alcohol at that point. Thus, I managed to persuade the caretaker to drive out to town at about 10 pm and get us some cheap, locally distilled vodka (RM 45).

plate

This is our dinner. I had the black corn, lamb, fish, and an egg. Everything was grilled to perfection! Kudos to the girls for manning the BBQ.

fish

I didn’t even know fish had to be disemboweled before slapping it on the grill. We used real butter to cook the food and had a bottle of BBQ sauce to go with it. It was great eating under the moonlight with a Styrofoam cup of red wine. The food somehow tasted better under the stars.

girls

We started playing Blackjack after that with the bottle of Kwai Feh Lychee Liqueur and finished it in less than 10 minutes. (!) That leaves the dodgy vodka which left everyone (including me – and I’ve drank a lot of shitty alcohol) apprehensive as soon as it was opened. The smell of the vodka is…revolting. I don’t have a better adjective to describe it.

bbq food

I think everyone puked that night courtesy of the dodgy vodka with a distinctive methanol odor. It probably had a legion of other unidentified non-ethanol spirits inside. I puked straight after drinking it but was still sober and slept only at around 4 am. I made sure that the caretaker would bring us breakfast (RM 5 per pax) which is a choice of either roti canai or nasi lemak before sleeping for about four hours.

food done

It was a great trip despite all three of us throwing up before the night was over. ;)

drinking

Regurgitation Register:
Joyce: 7
Windy: 2
Huai Bin: 1

It was technically twice for me too, but the first time was not directly ethanol related. I forced myself to puke coz I was full and wanted more space in my stomach to…er, fit more alcohol in. :p

dog

I have much respect for Windy, she drank almost as much as me and managed to hold her liquor. :)

Frito-Lay: Lay's KC Masterpiece BBQ flavored STAX potato crisps

lays stax product range

Lay’s crisps are some of the best potato chips in
the category. I’ve never really cared for crisps – I don’t like
Pringles or other potato chips…perhaps its due to the fact that I was
raised in Malaysia and Malaysian snacks have always been very
salty, compared to the low sodium and minimal (relatively) food
flavoring offerings in other countries – a point I’ve stressed numerous
times while I was in Australia.

lays stax container

Lays crisps is big in the United States – it’s the #1 snack in that
market. Frito-Lay has partnered up with another food condiment company
to produce potato chips flavored with KC Masterpiece Barbeque sauce [kcmasterpiece.com]. It seems to be a trend in the snack industry as I’ve seen Smith’s crisps in Australia [sixthseal.com] partnering up with big names in the food condiment industry like Heinz tomato sauce while I was in Melbourne.

lays stax kc masterpiece

Lay’s came out with a new container called STAX that looks very much
like a standard Pringles can but it’s made of pliable plastic and has
an ergonomic easy grip (the top and bottom is extended out, leaving a
thinner middle portion). It’s a resealable crush-resistant blue
container and it retails for RM 7.65 per can. The range of Lay’s crisps
STAX is filled with a healthy repertoire of flavors – original and
other food condiment partnership flavors.

lays stax bbq crisps

The product is actually made in Mexico instead of the United States
– just a little bit of (useless) trivia. Lays KC Masterpiece BBQ STAX
potato crisps “slides” out from the middle and each crisp is curved
perfectly with a healthy sprinkling of KC Masterpiece Barbecue sauce
seasoning in the middle.

Lay’s KC Masterpiece BBQ STAX crisp tastes great!
It’s salty and it has that mouth watering smoky BBQ sauce flavor – the
barbecue sauce is replicated perfectly!

Happy Valley Home BBQ

happy valley home bbq

Happy Valley Home BBQ is an eating establishment located just behind
the Happy Valley pub…and just like the name suggests – it’s a
residential house (!).

happy valley home bbq gate

There’s small gate and bridge that leads into Happy Valley Home BBQ.
There’s a sign on the gate that goes “No Outsiders Allowed!”. I’m just
kidding with ya – the sign goes “No outside food allowed”. ;)

happy valley home bbq home

The interesting thing about Happy Valley Home BBQ is just
that…it’s a home that’s been converted into an eatery, with all the
coziness that the ambience allows for.

happy valley home bbq special

I started with Happy Valley Special – a drink that comes with all
sorts of Oriental Healthy Stuff (TM) that I can’t identify. It was very
“cooling” though. Jesus, what conformist words I’m using…seriously
though, it’s good. The interesting mix of ingredients makes the drink
sweet and piques the palate’s interest at the same time.

happy valley home bbq curry

This is their Curry Fried Rice, which one of my friends ordered. It
came with savory rice and crackers, in addition to a bowl of curry
chicken with prime cuts inside. It’s good!

happy valley home bbq chicken

Here’s Happy Valley’s implementation of Chicken Chop. I forgot what this one tastes like, my bad.

happy valley home bbq spagetti

I ordered some Spaghetti Bolognese…

happy valley home bbq chef

…and the Chef’s Recommendation of the Day – some mixed grill that
tasted sweet (probably coz of the glazed honey and sesame seed sauce).
It’s good.

happy valley home oxtail

There’s also a complimentary Soup of the Day (Oxtail Soup). Happy Valley BBQ makes a good bowl of Oxtail soup…hearty.

happy_valley_home_bbq_table.jpg

Having a meal at Happy Valley Home BBQ feels like eating at
home…with all the messiness and ambience of home cooking. The bill
came up for RM 60+ for three people, which isn’t too bad, considering
the fare.

Chinese Barbecue Specialist

chinese barbecue specialist

Chinese Barbecue Specialist. It’s a big name to live up to. This
outlet is located at the end of Jalan Padungan and it’s quite famous
for it’s barbecue offerings. I went there for lunch today. This is what
the stall looks like:

chinse barbeque specialist

Apparently, the “e” has fallen off the sign, showing “Chin Se
Barbecue Specialist”, which puzzled me for a while since the shop sign
is Chinese Barbecue Specialist. This is the flagship of the coffee
shop, don’t go asking for steamed chicken or anything like that – this
outlet offers BBQ meat only.

chinese bbq offerings

As you can see, there are several BBQ stuff on offer. You can order
BBQ chicken rice, but to fully appreciate the wonders of barbecue meat,
you have to try the “mixed plate”. There are other BBQ staples like
char siew rice, pork ribs rice, etc. Basically just about anything you
see in the picture above is available in whatever combination you can
think of.

chinese bbq chopping

Your choice (in this case “mixed plate”) is prepared by the proprietor…and it’s delivered to your table:

chinese bbq mixed

There’s the fork and spoon with a napkin, sorry, i mean tissue,
broth, apologies, i mean soup (this joke is getting old, isn’t it? ;)),
sauces and a plate of mixed bbq stuff rice.

chinese bbq closeup

Here’s a closer look at the plate. There’s barbecue chicken (the
white stuff), crispy pork (the brown crispy stuff) and char siew (pork
cuts of an unknown origin). This is all lying on a bed of chicken rice.
It tastes really good, despite the simple appearance.

chinese bbq sauce

These are the two sauces – the BBQ sauce and the chilli sauce. You
want the barbecue sauce (the brown one). This is the secret to a good
BBQ meat meal…the sauce makes the dish (or something). Just liberally
apply the barbecue sauce and you’ll definately enjoy your meal. I like
this place, there’s a homely sort of feel to it, and they serve good
barbecue meat. Do they deserve the “specialist” title? Personally, I
think they do. :)



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