Special pigs in special blankets (RM 24)
The suggestive presentation is intentional. Heh. These are spiced oxfords wrapped in parma ham. Parma ham is a slow dry cured ham from Italy – it takes 12 months to complete and is served uncooked. The result is a sweet slice of heaven with a heavy pork fat aftertaste.
Asparagus under prosciutto (RM 22)
The steamed and buttered asparagus gives a little balance to the food pyramid. It’s quite refreshing after all the pork dishes and asparagus is one of the few vegetables I actually like.
Angels in parma (RM 32)
I love oysters and I love Prosciutto di Parma (Parma ham). What could go wrong with a combination of the both? It’s delicious and the spicy sambal on top provides a fusion twist! I’m a bit of a traditionalist when it comes to oysters – I still prefer it au naturale but this is horizon expanding stuff.
Peaches ‘n’ parma (RM 22)
This is a brilliant implementation that wraps parma ham around fresh peaches before grilling it. The sweet peach juices provides a nice contrast to the savory parma ham. It’s my personal favorite from the appetizers menu.
Racks of Ruin
These shooters comes in a rack of 12 for RM 200 and is also the part of the namesake of the restaurant (in addition to racks of pork).
This Shock and Awe shooter is made with vodka, tequila, Jack Daniels and…Tabasco sauce. The last ingredient will leave mere mortals gasping for breath. It’s one of the stronger shooters and it makes sense to put in Tabasco sauce as it masks the copious amounts of alcohol well.
Test Tube Babies
Vodka, peach schnapps and a dash of cranberry. This is to extinguish the fire caused by The Molotov. It’s sweet and a more traditional shooter.
The mix of Midori melon, pineapple juice, vodka and run is positively delicious. I think of it as a holiday drink, something to sip while lounging by the beaches.
Cut, pickles, jams, mustard and bread (RM 54)
This is a selection of cold cuts with jams and breads (all made in-house). I like the freshly baked bread – it goes very well with their apple-chilli jam and the slivers of cheese and cold cuts provides the savory twist to the sweet jam slathered bread.
Racks pork burger (RM 28)
Nestled among the buns is a 7 oz juicy home-made patty. The pork patty is juicy and tender, one of the best pork burgers I’ve ever had. Don’t be fooled by the deceptively simple presentation – this is great stuff. The burger has the works, the only beef () I have with it is crispy bacon. I’m a soggy bacon kinda guy but I’m sure they’ll switch it if you ask.
Racks big BAD sandwich (RM 26)
The BAD stands for bacon, avocado and dried tomatoes. The fascinating thing about Racks is that they use their own oven to dry the tomatoes – it’s not something you get off-the-shelf and it shows in the taste. I found the bread a bit too much though but that may be coz I’ve been eating a lot of it in the previous dishes.
Hot & Spicy Pork Ribs (RM 52 full rack, RM 32 half rack)
The piece de resistance. It reminds me of this pizza place near my campus when I was studying in Melbourne. They make the best hot and spicy pork ribs ever and I’ve struggled to find an equally good one since. This fits the bill. It’s really something you can get your hands into – a sticky, messy but delicious eating experience.
Sweet & Sticky Pork Ribs (RM 52 full rack, RM 32 half rack)
This is my favorite dish of the night. It’s the marmalade glaze and scallions that sold it for me. The pork ribs at Racks are slow braised and glazed on the spit for six hours and it shows – the meat literally falls of the bone and melts in your mouth. This comes highly recommended from me – the sweet marmalade sauce complements the pork ribs nicely.
Racks Bar and Baby Backs will be coming up with more varieties of pork ribs in the future. I can’t wait to try it – the Sweet & Sticky pork ribs had me craving for more. Thanks for the invite Winnie, Shu Min and Paul! They also have an an all-you-can-drink apple martini breakfast on weekends – just add on RM 48 for free flow drinks. I like how Racks makes their dishes to order and most of the ingredients are made in-house too.
Racks is located beside Finnegan’s on Changkat Bukit Bintang.
I spent a nice weekend lazing around at home with Melody and decided to throw together some burgers for brunch. Well, here at sixthseal.com, all our cooking projects requires a catchy name and an irreverent goal, so this was dubbed Project 3 1/2 Inch – to make a burger that would have a height of at least three and half inches. :)
You will need:
Beef burger patties Unbreaded crab flavored claws (this adds bulk and height, as well as taste) Six (6) eggs Burger buns Arrack Putih (local distilled 50% alcohol)
Melody insists that Arrack Putih (translated as “bai jiu”) is meant for cooking. I vehemently disagree, having had more than my fair share of drinking cheap local liquor. It’s RM 5 – RM 10 for a 640 ml bottle containing 50% distilled liquor that tastes like vodka.
I have to applaud the local distilleries for marketing a high proof alcohol that doubles as an excuse for cooking purposes so stay-at-home moms can live in denial about their drinking habits. It’s the local equivalent of “just a nip of the cooking sherry”. ;)
To prove my point, I downed a full glass of the alcohol neat, while Melody had 1/4 an inch of the stuff, also neat. She agreed it tasted like vodka too. This begs the question as to why we’re drinking the cheap stuff and the answer to that is simple…times are hard, my friends. :)
Anyway, after being imbued with some Dutch Courage (or Irish Motivation rather), I fired up the gas stove and heated some oil (coz we used up all the butter in the previous cooking expedition) in a frying pan…before remembering that the beef burger patties weren’t defrosted yet. Thus, we waited 30 minutes for it to thaw out and started with the crab claws.
There happened to be some debate about how this should be done. I was in favor of steaming it, which she said was ridiculous since the metal instrument was way too tall for the wok to be of any use.
She was all for boiling it in a pot of water with some salt, since that would not only quick defrost the crab claws but we could turn off the gas and control the heat so it’ll still be warm when the burgers are done.
I agree in principal, but boiling will result in an unacceptable loss in the taste of the crab claws. Still, I went along since the ethanol was kicking in and I was in a cheerful disposition. =D
Thus, with the disarmament peace talks reaching a positive conclusion, the beef burger patties were fried in vegetable oil. We fried four beef patties – two for each of us, while the crab claws were being boiled tasteless. ;)
I’m not much of a health conscious person, which is pretty obvious by the way I live my life, but Melody insisted on lining the plate with tissue paper before putting the beef patties in to soak up the excess oil.
However, there is on thing I excel at – The Ancient Art of Breaking an Egg with One Hand (!!!). =D
This is the sixthseal.com guide to breaking an egg with one hand. It serves no purpose whatsoever, but makes you look like you know what you’re doing in the kitchen. Chicks dig it. ;)
Anyway, I soon realized that six (6) eggs would not make a paper thin wrap around the burger patties Ramly burger style due to the volume so I decided to just fry it all and make an omelet of sorts.
The sheer volume of the unborn chicken fetal material was a bit too much for the wok to handle, but I have a trick I learned while frying eggs in primary school (I love eggs!) which basically involves moving the liquid pooled inside the recessed wok out to the sides so it’ll cook faster…
…and then use the spatula to move the cooked egg back in so more liquid egg can be displaced into the treasured hot surface area to the sides. It’s called The Swirling Egg Trick (TM). I’ve been doing it for ages. You’ll have an omelet up in no time using this method.
Meanwhile, Melody started draining the crab claws. I didn’t have a strainer but she has some tricks up her sleeves as well, and managed to get the crab claws out. She dropped one into the sink though…
Crab claws are actually made of fish meat and flavored with crab flavoring – whatever that is. The flavoring industry has made leaps and bounds in their technology and I’m sure they can make an artificial flavoring that tastes exactly like you. ;)
The problem with the kitchen at my place is that there’s really no proper cooking implements to speak of…bread knifes were nowhere to be seen. I tried my hand at cutting through the burger buns with a regular knife…
…which didn’t work out so well,
so Melody did the cutting instead.
The burger bun was sliced in half, and the beef patties layered on top of fried eggs before everything is topped with crab claws, peppered with…er, pepper, and doused with chilli sauce.
It’s a huge gooey burger, but it tasted delicious!
It’s 3 1/2 inches. We measured. :)
I must admit…I had a bit of a hard time eating it though…
Azza Burger is not just a mere burger stall, it’s
practically an institution here in Kuching. Located at the Kuching
Waterfront, this Ramly burger stall caters for drunks and other
nocturnal creatures from its notorious open-till-late (or early,
depending on how you look at it) hours.
The most popular burger here is the Special Azza Burger (Semua Ada)
which translates to the Special Azza Burger (With Everything). It goes
for RM 5 and contains one beef patty, one chicken patty and one sausage
wrapped in an egg. It’s very popular with stoners.
The wait at Azza Burger can be anywhere from 15-30 minutes due to
the large amounts of customers patronizing this burger stall. There are
seats provided for the wait but most people just wait in the car. I
personally like to entertain myself by watching them grill the burgers.
Special Azza Burger is the best thing to order and its value for
money at RM 5 coz you get everything (except the kitchen sink) with it.
The entire concoction of beef, chicken and sausage is wrapped in an egg
like the photo above and slathered with chilli sauce.
This is what the Special Azza Burger looks like.
Its takeaway only and the burgers are great. I highly recommend the
Special Azza Burger with everything on it. It looks like a soggy mess
but it tastes great!
Ringgit McSavers comprise of the newly introduced concept of RM 2.50
McDonald’s menu items. Great savings, every day! I’m a big fan of
McDonald’s, as regular readers of this site know. i’m lovin’ it and all
I had a McAttack just now and went to the nearest McDonald’s to
check out their new Chicken Burger, which I’m told is not the same as a
McChicken. I had also wanted to try out the Orange McFizz.
I also noticed that they had a new drink out – Lime Chill. It’s
pre-blended and dispensed from one of those juice dispensers they have.
Notice the McDonald’s Privilege Card promotion to the side?
On the same note, I was offered a loyalty card which they called the i’m lovin’ it Privilege Card. It costs RM 2 and comes in a siren red credit card format.
Here’s the benefits this loyalty card gives you. I got one just for
fun, there’s not much benefits per se, but it’s well worth the RM 2 if
you eat at McD’s often.
Lime Chill is dubbed as The Zesty Thirst Quencher
and is available for RM 3.20 (22 oz) and RM 2.90 (16 oz). It tastes
good…it’s slightly carbonated and the taste is different from mere
lime juice but I can’t quite put my finger on it. It’s definitely
The Orange McFizz is made up of two drink combinations:
Minute Maid Orange Juice
I half expected it to be a Sprite and F&N Orange mix (which will
undoubtedly be mediocre) but to my pleasant surprise, I saw that it was
a mixture of 1/2 Sprite which was then topped up with Minute Maid
The texture and taste is divine. It’s above the world! The thick
pure fruit juice of Minute Maid was offset by the carbonated fun of
Sprite to make this the King of Thirst Quenchers! The Sprite fizzles up
through the Minute Maid orange juice and the combination came out to be
slightly thick, yet satisfyingly liquid. i’m lovin’ it. ;)
I also had the aforementioned Chicken Burger, which
is a different menu item from the McChicken, the Chicken McDeluxe and
the Spicy Chicken McDeluxe. Chicken Burger is made from crusty grain
buns and has a great spicy sauce which is unlike any other I’ve tasted
Here’s what it looks like. It tastes really great – highly
recommended! The texture of the buns gives it a different zest that
makes this burger one of the greats.
Selamat berbuka puasa to all my Muslim readers. ;)
I was intrigued by such a delicacy, which I’m told is a whole deep
fried soft shell crab in a burger. One of my coworkers told me about it
and I’ve been chomping at the bit to try it ever since. We went there
after work last night.
The eating establishment that serves nude crab burger is called D’Alif Restoran Sejahtera
and it’s a restaurant by the Kuching Riverside that has crabs as it’s
flagship meal and claims to have invented the nude crab burger.
The readers in KL might be interested to know that nude crab burger
is also available in Bukit Bintang. This establishment opened up a new
outlet at BB from the literature the waiter passed me.
Back to the restaurant, the place has a nice ambience, two tiered dining areas made to look like a serene rainforest.
It’s a good place for dinner; it has an al fresco feeling even
though it’s indoors due to the massive outside ventilation and no
artificial air conditioning.
D’ Alif Restaurant also has a live crab display on their premises.
This is not the soft shell variety used in the nude crab burger but mud
crabs, for normal crab cooking. This place specializes in crabs, and
crabs only. You’ll be hard pressed to find a non-crustacean based meal
I ordered the D’Alif cordial for my drink…its iced rose syrup with a lemon slice inside.
This is D’Alif fried rice, which Bernice ordered.
Here’s the Crab Delight that we shared – its two deep fried soft
shelled crab on a bed of salad, with Thousand Island dressing liberally
I also ordered Deep Fried Soft Shell crab which says “Tired of
cracking the Crab shell, try our special deep fried fresh Soft Shell
Crab coated with Egg & Flour mix topped up with Thousand Island
Dressing. You can eat the whole crab including the shell”.
Indeed you can, the shell can be eaten. Here’s a look at the inside once it’s been bitten into.
Finally, I present to you, the dish we’ve all been waiting for…Nude Crab Burger!
There is a whole soft-shelled crab inside, as promised.
I strongly endorse nude crab burger! *thumbs up* ;)
KFC Satay Burger is a newly launched product – the latest burger
from the KFC fast food franchise, targeted at local market tastes. I
like the satay fan image behind the logo, it represents the fan satay
sellers use to manually fan the hot charcoal in the past, but they use
auto fans for that nowadays…it’s a trip down nostalgia lane.
I couldn’t resist reviewing something like this of course, so I went
for the KFC Satay burger combo meal. It comes with a free KFC tumbler
and I had the red one. The KFC Satay combo meal comprises of:
1 KFC Satay Burger
1 Potato Wedges (4pcs)
1 Carbonated drink (R)
1 Cool Cup
(available in 4 cool colors)
Hey, don’t look at me like that. I wasn’t the one who wrote it. ;)
This is what the KFC Satay Combo Meal looks like. I should explain
what satay sauce is at this point – it’s a peanut based sauce, with
predominantly sweet flavors and is used to complement satay, which is
meat skewed on sticks. The satay burger from KFC only retains the satay
sauce and cucumbers as the topping.
The Satay Burger comes in its own wrapping; the easy cone shaped
wrapper that has become the de facto standard nowadays – eat without
getting your hands dirty! You can think of satay sauce as chunky peanut
butter with a less creamy texture and with a saltier aftertaste to it.
It tastes better than it sounds.
Now, we come to the meat of the matter (excuse the pun). The Satay
burger is basically a Zinger with satay sauce and cucumbers on it.
Honestly, I heard the KFC supervisor on duty say that. :) The cucumber
slices are nice and crisp and I like how the satay sauce tastes like,
although it seems to confuse itself with sambal sometimes.
It looks kinda messy, but it tastes great.
…and you get a free KFC water tumbler to boot. Mine is red. What’s yours? ;)
I was brought to this strange place, which I was told had very unique tasting, but small burgers.
It’s located right in front of a bookshop, and the blinds has their
Black Pepper Burger and Chicken Gravy Hotdog ads printed on it, so I
imagine they have some sort of agreement with the bookshop.
There are no seating arrangements per se, due to the unusual
location of their stall, but there’s a coffee shop a little down from
here where you can have a drink while eating the burgers (or hot dogs).
I ordered one chicken gravy hotdog, one black pepper beef and one
black pepper chicken, to sample all their offerings. They do a brisk
business from what I can see – customers keep on turning up and the
burger turnover is pretty fast.
Black Pepper Chicken Burger @ RM 1.40
It’s very cheap burgers, but rather small in size. The chicken patty
has a respectable smattering of visible black pepper on it, and that
gives this burger a surprisingly unique tang, unlike any other I’ve had
Chicken Gravy Hotdog @ RM 1.50
“Jesus Fucking Christ,” was my initial reaction, excuse the
blasphemy (and profanity). The gravy was plentiful in this open top
style hotdog and the gravy was RIGHTEOUS. I don’t know what they put in
the gravy, but it had a very agreeable flavor that imparted itself onto
the palette. It was sweet and sticky and mushy. It was divine.
Black Pepper Beef Burger @ RM 1.40
This is the famed black pepper beef burger in Kuching. Now, this one
really had a lot of black pepper pieces infused into the patty as
opposed to the chicken variety. It tasted completely different – there
was a pleasant fusion of flavors and textures in my mouth when I ate
this one. Highly recommended!
I don’t know where exactly this place is as my coworker brought me
there, but the address is on the wrapper. It’s definately something
different. The black pepper beef burger and the chicken gravy hotdog
is, to use a cliche, to die for. Avoid the chicken though, pales in
comparison with the beef one. The hotdog is also not to be missed -
it’s sloppy food for sloppy people. ;)
This is Man Burger, a burger stall under the Satok bridge. It
remember that a bunch of us used to frequent this place for it’s fabled
RM 1 beef burgers when I was in college here. It was a bargain. I used
to attend Inti College in Kuching…come to think of it, I went through
two high schools and three colleges (apparently, I wasn’t exactly a
model student). I re-visited the stall again last night, with the same
bunch of friends and I sadly report that the RM 1 burgers have ceased
Thus, I decided to opt for the largest (and most expensive) burger – the manly Special Burger – an extravaganza which has beef patties, chicken patties and sausages with egg.
The interesting thing about burger stalls here is that they all have
different implementations e.g. different sauces, methodologies and
such. This one cooks the egg a la egg banjo, i.e. in a round steel
container instead of spreading it out into a large thin egg which folds
in everything. They also cut the sausage into small bits and put it
into the cooking egg so that it solidifies around it. Nice.
The manly stack is placed on a butter grilled bun with lettuce, cheese, tomatoes, sauces and the kitchen sink. ;)