I’m currently in Kuching to celebrate the tail end of CNY with Mandy (and to meet her family 😱). One of the things we wanted to do in Kuching was to eat a seafood dinner. There are many great places for seafood like Buntal and Petanak but we thought it’ll be a safer bet to eat in the city. Lots of places are closed during Chinese New Year.
I’ve been to Top Spot in the past, and even blogged about ABC (Ah Seng Seafood) and Bukit Mata Seafood Center. We went to BBQ Topspot Seafood (Ah Hock) this time. The guy warned us there’s a 1 hour wait and we’re on a special CNY pricing structure so it’ll be more expensive than normal.
One of the interesting things that all Topspot outlets share is the ability to choose your own mixed vegetable dish. There’s a row of various types of pre-cut vegetables, seafood, and other small assorted items and you take a plate and pile it up with the things you want. You pass it to the chef and he’ll cook up your special mixed vegetable dish. My favorite things to add in this are quail eggs and deshelled prawns.
I was also tempted to get a lobster (or at least one of the local slipper lobsters) but settled for King Prawns instead. These are huge freshwater prawns with big heads and long claw-like appendages you can eat.
Nowadays they even print and laminate menu cards with the updated CNY pricing so you know what you’re getting into. Off the top of my head, the huge freshwater King Prawns are RM 14/100 gram. I got two of those – one for each of us. I also wanted to eat fish and that limited the things we could order coz each fish is so large that you can’t eat much else.
This is o chio (black pompfret). RM 60 for this +- 800 gram fish. They recommended sweet and sour fish which turned out really good. This was the best dish of the night. Unfortunately Mandy isn’t a huge fan of fish so I ended up eating most of this myself. To be honest I didn’t know this was a black pompfret at first or I’ll have chosen a different fish coz I eat o chio a lot at zi char places.
Kuching-style oyster omelet (RM 28). This is how we do it here – the distinctive shape is from the wok. It comes out as a huge half sphere. The edges are crispy while the bottom bit is more moist. It’s not the soggy o chien that you get in Penang. This is a more crunchy variation. Served with fish sauce.
Midin! RM 14. This is a must eat in Sarawak. It’s a toothsome jungle fern usually cooked with belacan. This one is cooked with Shaoxing wine. We both liked it but it was served last and we were so full then we couldn’t enjoy the midin. There was at least a 30 minute lag between the first and last dish.
King prawn stir-fried with egg (RM 63). I went with their cooking recommendation but this turned out so oily and disgusting I immediately regretted it. Easily the worst dish of the night, without doubt. I should have asked them to simply steam it with Shaoxing wine. That would have tasted so much better. Urgh. The amount of cooking oil that the prawn retained is shocking. I tried sucking on the head and only got a mouthful of oil.
The food bill for 4 dishes with rice came up to RM 165. This is more expensive that what a normal meal here would cost due to the CNY surcharge. All this is communicated in advance and a proper menu with the updated prices given to customers – that’s a good thing. However, the 1 hour wait was excessive and the neighboring table (who came from KL and struck up a conversation with me) told us they found their meal underwhelming. They also found the seafood less than fresh. I agreed and said we could get better seafood in KL.
As you grow older, the only time you really meet up with friends is during festive seasons. Mindy lives relatively close to me in KL but I’ve only seen her once in the past year. Interestingly, we’re practically neighbors in Sibu. That’s probably why we ended up in the same high school (though different classes and years). I got to know her from trying to tapau one of her friends back in school. Haha.
I haven’t had a proper plate of kampua since I came back and I thought we’ll check out One O One to see if they’re open. They’re not so we popped over to Rasa Sayang. My cousin loves the kampua here and so do many other people. I’m not such a huge fan since they’re not the most authentic version. Rasa Sayang uses the curly kolo mee noodles and minced meat.
It still scratched my itch though. There were so many people here today! We had to wait a long time and the menu was very limited – the guy told us there’s only kampua noodles and bian nuk. They sold out by 12 pm too. Crazy! Too many outstation folks back for CNY.
They pegged us as non-locals too – dude called them wanton instead of bian nuk.
Not bad but I’ll still need to eat a simple (and authentic!) plate of kampua before I got back. The kind with cheap soy sauce + chilli and the boiled pork masquerading as char siu colored red.
I also always meet up with my bro Eddy every time I’m back.
We went to Chuang Yang Restaurant for dinner the other day. This is located quite far from Sibu (somewhere in Lanang) but the food is pretty good.
Guinness pai guat (spare ribs). My favorite.
Mani chai with egg. One of the things Sibu does best.
Fried yam. Yum.
Midin. This is a fern that only grows in Sarawak. You’re bound to see Sarawakians eat this whenever they come back. It’s the fucking bomb.
This is deer (rusa). We get a lot of exotic meat here but most people don’t go for the extreme ones like bat and crocodile. Deer is pretty good though.
There’s also bitter gourd!
Best! Happy CNY everyone. Hope you’re having a great reunion with friends and family.
I will be heading back to Sibu tomorrow so I wanted to have an
early Chinese New Year celebration with Mandy. I’ll be meeting her in Kuching
on the 4th day of CNY but we wanted to do something here first. We
saw a fireworks stall while eating chicken rice the other day. They also sell
CNY snacks like ngaku (arrowhead chips) and we bought a container of that while
browsing their selections. We went back again over the weekend to get some
fireworks to let off together.
The guy said the large fireworks cakes were not in stock yet, and
the only ones they have are the smaller 25-shot ones for RM 58. I’ve lit
similar configurations and they have a pretty nice ending so we got one of
that. We also bought 20-shot Roman candle tubes for RM 45 and some dragon eggs,
Pop Pop bangers, and sparklers. We saw a neighborhood park near our condo and
thought it’ll be nice to let these off there.
Well, all except the fireworks cake that is. This one is louder
and slightly illegal, and people are apt to complain if we lit this in a
residential area. I went to the shophouses opposite and stopped the car at a
dark corner before lighting the fuse.
Our own mini fireworks show. This is the 25-shot Happy Boom Shoot
The finale tubes are nice.
We then adjourned to the neighborhood park to play with the Roman
candles. These don’t produce a salute or bang so it’s alright for residential
Mandy expressing childlike delight at the Roman candles. Haha.
We also tried doing a synchronized video.
These are the Dragon’s Eggs.
It was really fun! I’m glad we had our own small CNY celebration before I went back to Sarawak. I like seeing how Many enjoys playing with fireworks and it’s nice to do things like these together as a couple.
Poon choy with abalone, Korean oysters, scallops, tiger prawns, fish maw, mushrooms, soy chicken, siu yoke (roasted pork belly), quail eggs, broccoli and daikon radish.
I love eating poon choy. I’ve had it in 2014, 2015 and 2016. I only paused after that coz this isn’t a dish you can eat by yourself. I’ve always wanted to try making my own version of poon choy. It’s not difficult, just labor-intensive coz you need to cook all the ingredients separately before combining in a big bowl. Nothing that can’t be done with proper planning. I nailed down all the ingredients I wanted to have inside and how long it’ll take to cook each one and came out with a shopping list and recipe.
I had ordered all the dry seafood the week before via online
shopping. I got large dry scallops, Korean dried oysters and huge dried
mushrooms from a specialty dried produce store. I read mushrooms need to be
soaked for a day prior to cooking so the preparation started the day before I
started cooking. I even timed when I needed to get the fish maw (12 hours),
dried oysters (8 hours) and dried scallops (2 hours) into the soaking basin.
I also prepped the tiger prawns by deveining and removing the long
feelers. This took longer than expected coz I don’t have much experience in
deveining prawns. I usually get the frozen and peeled ones. It’s quite
intuitive though and after this episode I’ll be able to do it a lot faster in
the future. At the end of it, I didn’t even need to cut open the back – I could
just twist into an opening in between the shell and pick up the vein. Next
level up is doing it with a toothpick.
The prawns are cooked in a mixture of Japanese sushi vinegar,
mirin and sucralose. I also boiled the quail eggs in this sauce. Mandy helped
peel the shells of the quail eggs, which was her only contribution to this
endeavor. Haha. To be fair, I actively told her not to assist me coz I wanted
to be the one to cook her this poon choy feast.
The only two ingredients that wasn’t cooked from scratch are the
abalone and siu yoke. The former came already pre-braised in a can. The latter
I tapau from one of the chicken rice stalls near my house coz there’s no way I
can make better siu yoke at home, considering I don’t even have an oven!
Next was the “master stock”. This was a mixture of oyster sauce, dark
soy sauce, chicken stock, coriander, Shaoxing wine, fish sauce and sucralose
but at the end of it was heavily flavored by the dried oysters, scallops, fish
maw, and mushrooms too. I started with the plump rehydrated mushrooms before
adding in whole chicken legs.
I also chopped up the stems of coriander leaves to add that
distinct taste into my braising stock.
I then added in the rehydrated Korean oysters. This added SO MUCH FLAVOR to the stock. Dried oysters have the essence of umami inside them and they contribute so much savory taste to the braising liquid. It’s uncanny! I would say this is one of the most important ingredients in poon choy.
I also dumped in the rehydrated fish maw while chopping up the
daikon radish. I really enjoyed the fish maw – it absorbs up so much of that
delicious broth. It was one of my favorite things to eat in this poon choy big
The daikon radish goes in last and I let this whole pot simmer at
low heat for about 30 minutes before adding in the scallops. Rehydrated
scallops are very fragile so I used a strainer to keep them together. This
makes it easier to scoop up and also prevents other sturdier ingredients from
bumping into it. You want them plump and whole to be displayed in the poon
All that’s left after that is arranging the ingredients into the
bowl. There’s abalone, Korean oysters, scallops, tiger prawns, fish maw, soy
chicken, siu yoke, mushrooms, quail eggs, broccoli and daikon radish. I also
heated up a bit of the braising liquid with tapioca starch to make a gooey
gravy to go with the poon choy.
It’s really delicious! This came out way better than I expected. Everything tasted so good! 10/10 – a success. 👏
Unfortunately, I’ll be eating poon choy till I go back for Chinese
New Year. At least I have Mandy now so she can help out a bit. I wouldn’t have
cooked this before she came into my life coz it’ll be impossible to finish by
“Why so early CNY stuff come out dy?”. I hear this refrain every
year without fail on my Facebook. Let me share a recent finding by Google I was
privy to at work – search interest in Chinese New Year picks up 3 weeks before
the actual date e.g. now. Thus, the decision by marketers to do CNY early is based
on solid data. As someone who loves Chinese New Year and listens to CNY songs
starting Christmas, I’m one of those who definitely gets into the mood early.
I love Chinese New Year. I adore everything about it – the lou
sang, the reunion dinner, the gettogethers with family and friends, the yearly
display of fireworks, the sojourn back to our hometown. I’m going back to Sibu and
Kuching this year so I’m extra in-the-mood. I was talking to my housemate Mandy
about how much I like CNY. She doesn’t feel the same excitement, and I realized
that my passion for the Lunar New Year has remained relatively unchanged since
I was a kid. What can I say? I’m a romantic when it comes to CNY.
I went to Carlsberg’s “Prosperity Begins with a POP” Chinese New Year dinner/launch event last night. I’ve seen these bottles with the brightly colored caps around. Lots of brands do CNY-specific SKU refreshes and it’s nice to see what’s coming every year at the grocery aisles. I also enjoy these dinners with lou sang so I jumped at the chance to go.
This was held at Hao Xiang Chi Seafood in ICC Pudu. It’s a huge event with a grand stage and lots of tables. I hear they invited 500 trade partners and media guests to the dinner. There were pop-up bars serving the entire Carlsberg range as well as food stands serving siu yoke, chicken wings and other finger food before the banquet dinner started. I was honestly impressed by the entire thing.
Oh! I also saw Crystal Ong of the CNY group M-Girls. This is the second M-Girls member I’ve met this year!
We also got the chance to play a replica version of “Probably The
Best CNY Shopping Experience – You Shop, Carlsberg Pays!”. There was a huge
Carlsberg Smooth Draught can that we popped to get a chance at the top prize of
RM 800 worth of groceries and beers paid for by Carlsberg.
I managed to win the second prize of a 6-pack of Carlsberg Smooth
This activation will be held at participating supermarkets and hypermarkets
on 12, 13, 19, 20, 21, 24, 26 and 27 January 2019. There have been 65 lucky winners
who’ve won the grand prize of RM 800 worth of groceries paid for by Carlsberg
thus far. You just need to buy RM 200 worth of Carlsberg products to get a
chance to pop the can!
Somersby Oriental Yee Sang.
We ended up spilling more yee sang on the table than eating it but
it was fun! This is my first lou sang of the year.
Kronenbourg 1664 Blanc Lobster Salad. I really enjoyed this dish! It’s a mixture of lobster meat and various fruits. One of the guys at our table had a shellfish allergy so I ended up eating his plate too. Best.
Asahi Superior Soup with Scallop. A beautiful bowl of chicken, huge Shitake mushroom, scallops, and an abalone. Luxurious.
Carlsberg Smooth Draught Braised Abalone. I love braised abalone! Nothing says CNY more than abalone.
Carlsberg Steamed Estuary Grouper. I’m a huge fan of grouper too. I think all Chinese will have a fish dish during the CNY reunion dinner coz it sounds fortuitous.
Connor’s Pork Ribs Stew. I was quite full at this point but I like how they provided a glove for you to eat this. Very thoughtful.
Carlsberg Superior Chicken Rice. I honestly can’t remember how this tasted like. I had indulged in quite a few drinks and I was too stuffed to be able to appreciate more food.
You’ll get a chance to win frantastic grand prizes like electronic
mahjong table sets that auto shuffles and sorts the game tiles for you! There
are also limited edition mahjong sets, RM 100 ang paus and playing cards! All
you need to do is check the winning icon under the bottle caps when you enjoy
Carlsberg or Carlsberg Smooth Draught big bottles at coffee shops and food
You’ll also get a mahjong set by topping up RM 88 when you buy two
cartons of Carlsberg or Carlbserg Smooth Draught AND one carton of Somersby (any
variant) OR one carton of Kronenbourg 1664 Blanc. Tesco is giving these mahjong
sets away FREE when you spend RM 600 on Carlsberg Malaysia products.
“Prosperity Begins with a POP” also has a bistro, restaurant and pub activation – enjoy Carlsberg or Carlsberg Smooth Draught at these places to get a deck of playing cards and stand a chance to win a RM 100 beer voucher! Check out www.facebook.com/CarlsbergMY or visit www.probablythebest.com.my for more information.
The promoter girl asked my Chinese zodiac when I registered. It turns out they had a personalized gift pack of 8 cans of Carlsberg and Carlsberg Smooth Draught featuring the four festive colors with my name written in calligraphy and zodiac on it. Pretty cool!
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.
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.
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.
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.
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.
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.
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.
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.
It’s Chap Goh Meh today! As per sixthseal.com’s custom, we’ll be doing a roundup of the wonderful fireworks and firecrackers we’ve bought this year. There were no firecrackers last year due to my mom’s passing so this year sees the return of firecrackers. I got a huge fireworks cake, it’s larger than the 2015 flagship fireworks cake in some ways.
I also ordered two large 2″ fireworks cakes. These large bore shells make the cake taller than they are wide, producing a unique and beautiful format. I got this a month ahead and it was delivered to my place for safekeeping until Chinese New Year. I have 9 fireworks cakes and 3 firecrackers this year, mostly 100 shots and up.
530-shot VIP display-in-a-box 22 kg fireworks cake
Behold! This huge fireworks cake produces a staggering 530 shots and lasts almost 5 minutes!
It measures a very respectable 73 cm x 52 cm x 17 cm. Here’s an iPhone for comparison.
Yup, there are 530 individual mortars arranged together in this 22 kg cake that requires two people to carry. It’s made by VIP Fireworks and is the most expensive individual cake I’ve ever purchased. It just came out this year in their 2016 fireworks lineup. I’ve never even heard of a 530 shot fireworks cake before this. These things are marketed as “5-minute display-in-a-box” fireworks in the US for professionals.
I waited until my sister and her family came back before I let this one off. This is my centrepiece for this year.
I have another video recorded in 1080p in 60 fps which makes for a more beautiful (and smooth) viewing experience here! This large fireworks cake has an INSANE start – full sky saturation and mine effects to kick it off in intense style before the pace picks up into wonderful segues and loops till a shattering finale. Awesome stuff!
2″ 25-shot fireworks mine cake
I’ve always loved these large bore formats. 2″-4″ fireworks cakes tend to be taller than they are wide. This is coz the larger shells require a longer mortar in order to fire the aerial bursts, comparatively the normal 0.8″-1.2″ fireworks cakes are quite short/shallow. These large shells produce a large burst in the sky too, which tend to be more beautiful breaks.
I should note that this fireworks cake is actually a mine! Mines are ground level effects, meaning the pyrotechnics start from the ground. You can see the glitter charge shooting up from the tubes before the main break in the video. Mines are starting to be less common nowadays, I have no idea why but it seems that demand has largely ceased.
It’s nice to be able to purchase a nice mine fireworks cake again…and in large format breaks too! Check out the 2″ mortar tubes. These come packed 2/1 – this means there are two fireworks cakes in one box/carton. I let one off during Chinese New Year eve and the other when my niece and nephew were back.
You can view the 60 fps vertical oriented video here. I feel this is the best way to view a mine fireworks cake. It’s 25 shots, which may sound unimpressive at first, but each shot is more than 4x the size of regular 0.8″ fireworks cake in power and effect!
258-shot Saturn Missile Battery
This is a 258 shot Saturn Missile Battery. Saturn Missiles are smaller rockets which whistles up and usually comes in 50/100-shot cakes (most common format). This larger format is round and cost RM 35. The interesting thing is that you can let this off in the day or night – it doesn’t make much of a difference.
I quite like this red, green, yellow and white Saturn Missile Battery which finishes with a report. It’s not very fast, unlike some batteries, so some people may like the duration. This clocked in at almost 3 minutes from the time I lit the fuse to the end of the cake.
39,999 Chinese firecrackers
This is the largest commercial Chinese firecrackers for sale. Of course, there are larger counts e.g. 188,888 fireworks, which requires a lorry to transport and a crane to lift up before it can be lit but those are so expensive it’s usually only set off by companies, not private individuals. Keep in mind that these class of firecrackers are almost like salutes and are rated 1.1G – they’re very illegal!
This is coz the firecrackers are very large and contains a chalk plug (which essentially makes it a salute).
There are 39,999 individual firecrackers in this string but it’s not very long compared to the 3,000 string firecrackers coz the single firecrackers are larger and it’s stacked on top of one another for a 3-layered firecracker, making a very intense and loud burn compared to the “regular” 3,000 count firecrackers.
You can see the difference here. I had to light this directly coz I lost the Visco fuse. Haha! I pulled my hand away as soon as the firecracker caught (this is more from experience than reaction, as you can see).
I really like this video, give it a spin to see what the firecrackers we get in Sibu look like.
3,000 Chinese firecrackers
These are the “common” firecrackers which you can get in KL and even the US. These firecrackers are a lot smaller than the previous one – they don’t break the skin if you light one in your palm/hand so they’re very safe. The “ending” is just a bunch of the same instead of the salute-like power you get in the 39,999 traditional Chinese firecrackers.
I see a lot of places like KL are starting to switch to this coz they’re not as harmful (you can hold them in the hand, not to say that you should coz it’ll still burn you, but it won’t break the skin) compared to the traditional kind (as per above, the 39,999 Chinese firecrackers) which won’t be so kind to your hands and fingers. Unfortunately, they’re also not as loud or powerful so generally most people in Sibu don’t favor this kind. It’s very cheap though at RM 12.50. The 39,999 roll is more than 10x the price of these kid-friendly crackers.
36-shot Chai Yuan Guan
This is a classic fireworks cake with 36 shots. It’s been around for a while – I actually got this from a friend’s house. She had heaps of these lying around and I let it off during Chinese New Year.
Unfortunately, I think it’s starting to show its age – most of the tubes didn’t go off. There were 8-9 mortars which didn’t fire.
This is the 60 frames per second version. It’s really a nice old fireworks cake, this was the epitome of greatness back in the late 90’s.
25-shot vintage fireworks cake
This is another beautiful classic fireworks cake. It’s not as impressive as the newer firework cakes with fancy breaks and effects but it’s a nice reminder of how the fireworks cakes looked 10 years ago.
It’s a trip down memory lane.
This is the vertical view with 60 frames per second (you can really see the difference). This slow tempo fireworks cake is characteristic of an older design which is less favored now. It’s still lovely to watch for sentimental reasons though.
100-shot classic fireworks cake
This is also a more traditional 100 shot fireworks cake. It unfortunately exploded while the last row was firing so there was a bit of a fireworks malfunction but it’s still quite beautiful to watch.
It’s a classical fireworks cake that’ll give you a nice dose of nostalgia.
This is the 60 fps vertical version.
100-shot New Wild Billy
This is a cake by Morena Fireworks. Yup, that’s an Italian fireworks brand, much like the Jupiter Fireworks horseshoe fountain fireworks I got in KL last year. Morena Fireworks makes a lot of 100 Shot Assortments and New Wild Billy is one of them.
It’s a nice example of their 100 shot fireworks shows.
111-shot 2016 fireworks cake
This is a new 2016 fireworks cake. The new cakes all have two fuses – the primary fuse and the secondary fuse. This is to make it easier to link up fireworks cakes for a show e.g. you can just use Visco fuse to run a line from the secondary fuse of a cake into the primary fuse of the second. What happens is that the primary fuse burns, the cake goes off, and the secondary fuse burns last after the cake is done so this in effect makes a cascading effect where each cake goes off in sequence. You can also run them into the primary fuse if you want them to go off together. There’s a lot of flexibility built into the new cakes and the quick match fuses (blue and red) already have a Visco end so you can just cable tie two (or more) together. Also, the effects are quite varied in one cake.
There is an initial array of 8 x 8 tubes going straight up for 64 shots of effects after the primary fuse. This is followed by 3 x 5 angled tubes. The 15 fanned shots following the first set of effects are angled for complete sky coverage and it’s of a larger size than the first. This is followed by a 8 x 4 tube array for the finale which produces a 32 shot finish for a nice 111 shot cake.
That’s all I have for this year! Here’s a video I made of all the bigger fireworks cakes I let off this year in Full HD 1080p 60 frames per second smooth viewing glory. Click on this one if you’re just going to watch one video, you won’t regret it. Hope you all enjoyed the fireworks and firecrackers videos and the explanations I wrote to give non-fireworks enthusiasts a glimpse into the world of pyrotechnics.
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I had a lot of fun letting this batch off. Rest assured, I’ll be saving up for a better display next year – I’ll keep an eye out for even larger cakes! Gong Xi Fatt Chai everyone and have a happy Chap Goh Meh! :)
Ming Mei Shi moved during the Chinese New Year and we haven’t been to the new location yet. It’s one of our family favorites. The restaurant consistently puts out good food and I go at least once every time I come back to Sibu. My sister and her family was back and we decided to come here to eat before she flew back. The new Ming Mei Shi is just located two blocks away from the old site.
It’s now a standalone building (!!!) by itself. Ming Mei Shi has been very successful, there’s no doubt about it. Even my brother in law was impressed by their food. However, despite having over 3 times the capacity of their old lot, the restaurant was still packed. We managed to get a table on the second floor, beside a group of (loud) MLM/insurance dinners.
Dong Po Pork
This is their signature dish and it comes with fluffy man tou (steamed buns).
The server will slice up the stewed pork for you and you stuff it inside the warm buns to eat. The kids loved this!
Foochow Tofu Soup
We don’t usually order soup but we were looking for something different to eat and the waitress suggested this classic. It’s tofu soup done in the classic Foochow way, with a tin of razor clams thrown in for flavor. I liked it very much, it was just like how my maternal grandma used to make it.
This proved to be a hit when my better half came with the kids last time. We ordered the exact same thing and they liked it. However, the bright yellow color of the lemon chicken doesn’t come from food coloring, it comes from turmeric. Unfortunately, my niece and nephew didn’t like the taste of turmeric (we got this for them) so I ended up eating most of it.
I have always ordered this in Ming Mei Shi and they have always come out with the dry version e.g. it’s deep fried with butter. I wanted the wet version like Ruby Restaurant, which comes with a butterscotch sauce so I made sure to repeat the order several times. It still came out slightly dry with barely a teaspoon of gravy. I still love the huge de-shelled prawns though. I just don’t think they do the wet version here.
This is a dish called “Four Heavenly Kings” and it’s basically a mixture of 4 different types of “beans” – okra, eggplant, green bean and corn. They do a mean and delicious version here, it’s very nice and not oily unlike other places.
Rendang Lamb Shank
This RM 60 lamb shank is made with condensed milk and it imparts a very sweet and creamy aftertaste to the gravy. There are only a couple made every day – last time I was here, they were all sold out and we managed to get one this time. It’s a little expensive for a regular sized lamb shank but you won’t complain when you take your first bite. It’s delicious.
The meal cost around RM 200 for all of us. There are five adults since my sister’s maid always flies in with her to take care of the children (she was the one who took this photo) and two kids so it’s quite reasonable for 7 pax. The new location is a lot better – all the tables have tablecloths and a dedicated lazy Susan and the chairs are comfortable. Be prepared for a long wait though, it took over an hour for the first dish to come out for us.
The Heng Hua (Putien) celebrate Chinese New Year on the fifth day instead of the regular Lunar New Year cycle. There is a very interesting story behind this – a rogue warlord called Tu Fei caused all the Heng Hua to hide in the bamboo jungle and they only managed to come out on the 5th day. Thus, CNY was celebrated then in remembrance of our ancestors who survived the war.
That’s our entire extended Poh family clan. My grandma is the matriarch and the rest are my aunties, uncles and cousins. We had dinner at Loong Jin Restaurant @ Tanahmas Hotel on the 5th day of Chinese New Year. It turns out that there were two tables that was “unclaimed” during Yih Wen’s wedding so we had 2 tables of credit. We always get together on the fifth day for our proper Heng Hua reunion dinner, it’s very important to my grandma.
Tanahmas Hotel Four Seasons Platter
This is the first dish that came out. You’ll notice that it’s almost similar to the 8-course dinner we had during Yih Wen’s wedding. That’s coz it’s the exact same menu – 2 tables were not taken so we had “credit” there (so to speak) and they decided to claim it on our Heng Hua Chinese New Year so we had (almost) the same dishes again.
Shark’s Fin Soup
Zero fucks will be given if any Sea Shepherd types gets butthurt from this photo.
Baked Cod Fish with Cheese
I rather enjoyed this fish during the wedding banquet and we had it again for our CNY reunion dinner. It was good.
Duck Two Ways
There is a difference in this dish. In the wedding banquet, it was 1/2 roasted duck and 1/2 braised duck. This time we had sliced wok-fried duck in place of the braised duck. It’s nice to have a change, the menu can differ slightly but the main components are similar.
Braised Sea Treasure
This is a dish of sea cucumber, razor clams, Pacific clams and other assorted seafood over tofu skin (fu chuk). Very tasty stuff.
Butter Fried Prawns
My niece is allergic to dairy products (among other things). She absolutely cannot eat dairy so my dad always stocks up on soy and other non-dairy goodies before she comes over. This year we found a no-dairy biscuit from London and some crisps made from soy from the US. However, she managed to eat one of this after it was de-shelled so that’s good.
Red Bean Pastries
This is done two ways – a classic flat pastry filled with red bean and deep fried (hot) and a modern interpretation with red bean stuffed into a mocha-like casing (cold). It was quite popular at our table.
There are also slight differences here. The previous time we had this, the middle was filled with lychee. This time it was grapes. I prefer grapes.
I took a photo with my sister and my niece and nephew at the lobby before we went back. I only see them once a year so I made sure not to fire off my fireworks until they came back. The kids were a little afraid of the large fireworks cakes last year but this year they’ve grown bigger and they weren’t afraid at all. They were looking forward to the show each night and started calling me “Fireworks Uncle”. ( ͡° ͜ʖ ͡°)