This should be called The Hunt for Red October Prawn. Red Prawn or Udang Merah is known locally in Hokkien as “Ang Heh” – it’s a breed of durian only available in Penang – there’s too much local demand (and exports to countries like Singapore I imagine) for it to come down to Klang Valley.
Thus, after 4 meals before 12 pm we finally drove to Balik Pulau (it’s where the orchards for Ang Heh are) where I ran down to stall after stall only to be told the same thing:
There are no Red Prawn durians. The season just ended.
One stall sold his *very last* Red Prawn durian to a customer just before we came.
I had almost given up at this point when the next stall claimed to have Red Prawn. In fact, there were 4 of these luscious durians.
Red Prawn is characterized by it’s red colored flesh and small seeds. It’s not bright red like the Sarawakian local ones, although some can have an orange hue, with just a tinge of red, or striped. I paid RM 45 for one durian – it’s RM 25/kg after a bit of bargaining.
The durian only had 5 seeds!!!
That works out to about RM 10 per seed. It was delicious though, definitely worth it for durian lovers. :)
Suanie got another one to take away, this has more seeds and it’s heavier, cost RM 50. There’s also various other Penang-only durians on offer – you can listen to the proprietor talking about it.
Koh Tsu Koon is also another famous durian strain but I couldn’t afford to part with another RM 50 for a tiny durian, despite it being famed for having miniscule or no seeds at all, which is a running joke about the ex-Penang CM.
All in all, it was a good durian hunt – I got to eat Red Prawn and even though it wasn’t as red as what I tasted on a previous excursion, it’s good. It tastes like Red Prawn.
Sarawak also has a bright red colored durian (as does Penang, which has several). Red Prawn is pretty good, and at that price point, a bargain compared to overrated durian strains like Musang King.
We sapu-ed two out of the four Red Prawn durians left – it was the end of season for that strain, D15 is still going strong though. :)
I went to Donald’s Durian which is just beside SS2 durian over the weekend to binge on the King of Fruits. The price has gone up since I last went – it’s now RM 10 for the durian buffet…but there’s heaps of people even at midnight!
You don’t get the good durians like Musang King/Raja Kunyit/D197 at that price though – it’s sold separately, was quoted RM 22/kg here which is quite cheap. Musang King apparently means Elvis Presley, an interesting name to call a strain.
The RM 10 durian buffet is everywhere in SS2 now and you can eat to your hearts content on various lower grade durians. It’s a very good deal, and you get tissues and water to go with it. ;)
There’s a lot of the common but relatively premium D24, D101 and Holo/Labu/D163 durians for sale too. Funny thing was, we almost forgot to pay, we were leaving and then I suddenly remembered that we haven’t paid and went back to do so. No one stopped us, probably coz of the crowd. Heh.
I’m looking for Durian Botak (D172) and the Sarawakian durian called Kepala Babi (D170) – anyone seen them around? :)
I have written about some of the experiences I’ve had in Maxims Genting. Here’s the rest of it – the second and final post on the luxurious gastronomical and other adventures I had during my 2D/1N stay there. :)
Totally chilling in the Maxims Royal Suite.
There’s everything you could wish for in a suite – and probably some that you didn’t even know you want. ;)
I’m loving the jacuzzi!
The Maxims Royal Suite has guest rooms equipped with computers at the working table in addition to a huge dining table that seats 14 people! :)
It also has a balcony that’s even larger than my studio apartment at home. The “balcony” (patio) is actually located…
…right beneath the old Genting Hotel sign. How cool is that? :)
The newly refurbished Maxims looks nothing like the one I used to stay in as a kid. This is the floor area you’ll see in the Maxims Premier Room, Maxims Suite, and Signature Suite.
The suites are amazing and equipped with the latest in technology, like that huge 42-inch plasma TV there. This is standard in Maxims Suite and Signature Suite but the photo above shows the décor in the latter. There are two options to choose from – Modern or Arabian.
The other rooms at Maxims starts from RM 550++ for Maxims Premier – it’s their most basic room but it’s surprisingly luxurious. Here’s a video tour where you can see the amenities and services provided.
There’s even a bottle of Moet et Chandon champagne in the mini bar. How many hotels do you see stocking that? :)
Maxims is the place to stay in if you want the best experience in Genting. There’s accommodation for every budget – all the suites comes with a private butler (!!!) and starts from RM 1,320++ for Maxims Suite to RM 4,125++ for the Signature Suite. You can find the full list of features in each room/suite at rwgenting.com.
Anyway, after the grand tour of the Maxims Genting we headed to The Olive for a Continental fine dining experience.
The Olive is another award winning restaurant in Maxims Genting and there are private rooms where you can eat in relative…er, privacy.
Squid Ink Bread
The bread basket served up when you’re seated is filled with a selection of different varieties of bread. One in particular stood up – the squid ink bread.
It’s the irregularly shaped black bread that’s made with squid ink. It’s delicious when dipped in the vinaigrette of balsamic vinegar and extra virgin olive oil.
This is The Olive’s signature dish for starters and it’s a wonderful plating of Tartufo nero (black truffle), shaved pecorino (cheese made from sheep), grissini (breadsticks), aged balsamic, and truffle oil soft herb salad. The black truffle is the highlight of this dish and the flavor goes very well with the mushrooms. I had quite a few helpings of this. It’s delicious and it comes highly recommended from me.
This mini pizza is made with semi-dried Roma tomato, sauteed mushrooms, Bocconcini cheese, basil pesto, olive oil and aged balsamic. It’s delectable but a bit heavy so small eaters would want to share this with someone.
This 3 pin lamb rack comes served with a white bean cassoulet, braised artichoke, carrot puree and rosemary juice. You’ll love this if you like mutton, I was half tempted to order this for my mains before deciding on beef.
Chilean Sea Bass
This is the signature dish of The Olive. The fresh Chilean Sea Bass is served with mushroom ragout, buttered asparagus, ponzu sauce and wasabi, providing a bit of fusion there. You can’t go wrong with this one.
Wagyu Sirloin Steak
I went with the chef’s recommendation of a Wagyu sirloin steak with a Grade 8 on the marbling scale. The beef was so fresh that I immediately regretted having it done medium rare. It’s a great cut of Wagyu beef and it should be treated with the respect it deserves.
I’ll recommend you go for extra-rare (also known as a blue steak) – the quality and freshness of the meat really shines through. I had a taste of the extra-rare Wagyu tenderloin and it practically melts in your mouth. The chef mentions that it takes just as long to properly cook a blue steak compared to one that’s medium or well done – it has to be allowed to “rest” before being served.
The Olive has different cuts of steak and marbling grades but if Wagyu is not your thing, they also serve Black Angus beef, which has been grass fed for at least 150 days in the Australian countryside. There are a lot of sauces you can choose to go with your steak, from Creamy Garlic to Truffled Morel.
This wonderful dessert comes in a trio – starting from left, there’s the petite apple (which actually is a very tiny apple), clove ice cream, and crème brulee with rhubarb and blackcurrant compote.
A petite apple with a slice of regular apple. Gotta love the presentation.
I loved the creamy crème brulee with an almond biscotti on the side and I couldn’t stop eating the clove ice cream too.
Hot Chocolate Ravioli
Good things comes in threes and this dessert is no different.
There’s the black cherry gelee topped with orange blossom pashmak (a type of Persian candy floss).
Pistachio ice cream which has the consistency of pudding, a wonderful texture from the ingredients and a delightful taste that tantalizes the taste buds…
…and as the star of the show – the chocolate ravioli. It’s rich and sweet and the oozing hot chocolate from the ravioli would have you clamoring for more.
This is the signature dish for the desserts menu of The Olive. It’s easy to see why. The aptly named dessert has The King of Fruits served as ice cream in a caramelized meringue with fresh strawberries.
Durian is a fruit you either love or hate. I’m a huge fan of durian and this beautifully made dessert (spiked to look like a durian) had me at first bite!
Chef Daniel Sheen took time off to chat with us and the question on how he created the chocolate ravioli popped out. This is actually the second version he’s come up with. He was in the kitchen attempting to fuse pasta and chocolate – essentially creating pasta made out of chocolate and out come the chocolate ravioli.
It’s always interesting to hear the chef talk about how his creations came about. :)
The Olive is also featured in Must Eat – it’s in Mandarin but a really interesting watch even if you don’t understand the language. The video tour and awesome food shown transcends linguistic processes. :D
We adjourned to The Olive Lounge after the heavy dinner. There’s a live band playing in the background and the drinks menu features quite an extensive single malt Scotch whisky and wine list.
The sommelier recommended two bottles of wine…
…while Eiling chose the third bottle, being a bit of a wine expert herself.
I smoked one of her cigars while the entire group talked over wine and cigars. The Olive Lounge is a great place to relax and chat with soft music playing in the background. It was the perfect ending to one of the best dinners I’ve had in a while. Pure decadence. :)
Breakfast at Coffee Terrace the next day never tasted so good. ;)
Coffee Terrace has six different cuisines ranging from Chinese to Western and we all had a huge breakfast before heading back to KL.
Thanks for the experience Chloe, Irene, Dee Lin, and everyone at rwgenting.com! I totally enjoyed my stay at Maxims Genting and all that fine dining. :)
I had a rather delicious start to the morning by having dim sum at around 7 am this morning. This is quite an unusual hour for me to be up on a Sunday morning. There is a very good reason for that though.
I didn’t sleep.
I have been up since I went to Lainey‘s birthday party since 8:30 pm on Saturday and spent 12 hours talking and nursing various alcoholic drinks (beer, cider, single malt, champagne, vodka) and shooting the breeze on a bewildering array of topics (to the casual listener) with Fresh, Gareth and Kim till dawn broke.
It’s been a long time since I did that. Heh. It was a lot of fun though and before crashing we headed to Jin Xuan in Puchong for dim sum.
Deep fried har kow
I usually don’t like deep fried dim sum but the har kaw (prawn dumplings) here are done quite well. No excessive crackly skin and it’s superb with a dash of mayonnaise. The ones with fu chuk (the soy bean byproduct) wrapped around prawns is good too – a nice variant of har kow.
Spare ribs (pai kuat)
This is really good as well. I like the ones that’s swimming in a pool of delicious marinate too:
It’s a bit hard to get at the meat, but when you do, it’s perfection.
Salted shrimp scallops
This one is pretty good as well. I’m a huge fan of shrimp in general so anything with it can’t really go wrong. It has bits of scallops, salted egg, and other stuff inside too.
Golden flowing bun
I don’t know how this translates in Cantonese. It’s supposed to be the piece de resistance in Jin Xuan and is a custard bun with bits of salted egg (?) that flows like lava when you break it open.
The savory taste of salted egg is surprisingly good in the sweet custard bun. It’s supposed to be really runny and despite multiple exchanges initiated by Gareth to get the perfect golden flowing bun – all of them was just a tad overcooked this morning.
However, if I didn’t know better I would have though it was excellent. I’m definitely going back again for the golden flowing bun. I bet it’ll be orgasmic if they get it right. However, we didn’t get charged for it due to the poor quality control so I guess it’s free dessert. Heh.
I totally crashed and slept for 9 hours when I got home. I had a total blast though. It’s a good thing tomorrow’s a public holiday. Have a great time everyone! :)
Honeymoon Dessert is a vast enterprise in Hong Kong with franchises all over the country specializing in one thing only – desserts! It’s like 7-Eleven over there, you can’t walk a couple of blocks without seeing a branch. Seriously!
We went to check out the very popular Honeymoon Dessert at the World Trade Centre in Causeway Bay. I’ve heard good things about their signature mango pudding desserts and would love to see how it measures up to my personal benchmark – Mango Tango in Bangkok.
Mango Sago (HKD 26)
This is what the waitress recommended. It’s their flagship dessert and it’s pretty basic – fresh mango cubes with sago. It’s about RM 10, which is surprisingly cheap. The price for a drink at one of Honeymoon Dessert’s competitors – Hui Lau Shan Healthy Dessert runs for about the same price.
Honeymoon Dessert does a pretty good rendition of the Mango Sago dessert – it tastes light yet creamy with a tart and sweet mango overtone but it can’t beat the mango desserts from Bangkok.
Mango Sago with Black Sesame Ice Cream (HKD 36)
Jeanie had this for her dessert. Well, it’s not technically dessert since we dropped by Honeymoon Dessert right before dinner. Heh. I really liked her order. The black sesame ice cream adds a whole new dimension to the humble mango sago dessert.
You can taste the rich notes of the melted black sesame ice cream and the crunch of the sesame adds to the texture of the dessert. The whole is much better than the sum of its parts. The mango comes served as an entire diced half fruit too. Highly recommended.
Honeymoon Egg Pudding (HKD 5)
There was a promotion going on where you can get an egg pudding for just HKD 5 (RM 2) if your order exceeds HKD 50 and we went for it. It comes served in a real egg shell, which makes a lot of sense considering the dessert shop would use a lot of fresh eggs. It’s a traditional egg pudding with caramel on top. It’s creamy, warm and sweet. Delicious!
Honeymoon Dessert lives up to its hype…kinda. It’s comes across as a bit overrated but that stems from expectations being pushed to an unreasonable (and unreachable) standard. With hindsight, it’s not a bad place to relax and order from the plethora of desserts options – be sure to drop by when you’re in Hong Kong and see what the fuss is all about.
Portuguese egg tarts are just one of those things you have to eat when you’re in Macau. It’s practically the first thing that comes to mind when you think of Macau and food.
There are a lot of places selling this delightful snack but one of the best I’ve had when I was there last week was surprisingly in the touristy area below the Ruins of St Paul’s.
Choi Heong Yuen Bakery (established in 1935) makes amazing Portuguese egg tarts – it’s piping hot and comes with a buttery flaky crust encapsulating a creamy, melt-in-your-mouth egg custard.
The confection is incredibly light and paradoxically rich at the same time. It is usually priced at around MOP 7 (about RM 3) for a pastel de nata. There are many outlets selling these and you can’t go wrong with most bakeries.
Portuguese egg tarts are the pride of Macau, so you can be sure of getting a mouthful of epicurean heaven no matter which one you go to.
Hui Lai Shan is one of the extremely popular dessert chains around Hong Kong.
There is basically no seating – it’s like the bubble tea establishments on the street, except this offers a new twist by having “healthy drinks”. You get a number when you order and you wait for your drink to be prepared at a side counter.
The drinks are in the HKD 20+ range and there are heaps of options you can choose from, all with a local twist.
I notice the trend is to have a local base with various fruits on top, such as the tongue twisting Glutinous Rice Balls in Mango Cubes & Coconut Juice with Red Bean.
I ordered from the Bird’s Nest and Honey Jelly Series – this is the popular E4 – Bird’s Nest & Honey Jelly in Mango & Coconut Juice for HKD 25 (about RM 10). I added HKD 3 for a larger 16 oz drink.
These drinks are surprisingly addictive. It tastes really good. The bird’s nest and honey jelly breaks apart into soft and slurp-able pieces when you stir it with the huge straw. The coconut milk (not juice as stated on the menu) goes very well with the mango pieces (that’s your daily dose of fruit right there) and jelly.
It’s the perfect drink while walking around Hong Kong on a hot day. :)
Before Secret Recipe opened up a branch in Sibu, the place to get quality cakes for birthdays and other celebrations was at Tanahmas Hotel. They have pretty good cheesecakes in Peppers Cafe (the hotel’s cafe) and I revisited the place with Anthea right before flying back.
I was here a couple of days ago to explore the mythical Sibu Famous Jelly Pisang. I had the exact same thing this time around. Heh! I noticed that the entire bottom is made out of jelly – probably a good 1/3 of it, and I really liked how the entire shaved ice dessert goes.
This time around I also ordered one of the cakes that caught my eye from the glass display counter.
This is the Tower Chocolate Double Cheese. It’s a tiny cake about the size of two stacked Tiffany boxes – half of it contains their famous cheesecake and it’s topped with a layer of chocolate mousse. The entire shebang is then drizzled with chocolate sauce, a piece of their kitchen-made chocolate and a maraschino cherry.
It’s really quite good and reminds me of why Peppers Cafe used to be the king of cakes – if you wanted one, that’s where you go in Sibu. :)
I was having pre-dinner drinks at Peppers Cafe earlier today before finally capitulating and ordered the Sibu Famous Jelly Pisang (RM 7). It is described as “Fresh banana slices with strawberry jelly in sugar syrup topped with shaved ice, finished with Ideal milk and laced with strawberry syrup”.
I’m from Sibu and I’ve never heard of such a concoction before, much less with a “famous” tag preceding it. *squints suspiciously
However, it seems that there really is such a dessert despite my initial skepticism and dark thoughts about fleecing unsuspecting tourists. Eddy told me that Jelly Pisang was a very big thing back when he was a teenager – all his Malay friends would eagerly go for a bowl on a particularly hot day.
I’m not sure if it’s a Sibu thing or more of a Sarawak thing but anecdotes seem to suggest the former. This is further confirmed by Arthur’s blog post about it and a mention of it being a specialty of Ban Chuan Coffee Shop way back in the days.
Jelly Pisang (banana jelly) is delicious – there is no sweetener in the iced concoction, the shaved ice only has cordial (for color) and evaporated milk.
However, when you bite into the huge mass of jelly, you get an intense sugar rush. The jelly forms 1/3 of the entire dessert and sets at the bottom. You scoop up large chunks of it like ruby red sugar icebergs when you dip your spoon down. There’s no fine dicing (a sure indicator of mass production) here, which is a good thing.
The Jelly Pisang is really quite nice, as the unsweetened shaved ice contrasts nicely with the saccharine sweet in-house made jelly. The banana slices are lovely too. However, it seems that time has not been kind to this particular dessert.
It has largely fallen out of favor and is now mostly available in cafes and restaurants under “Local Desserts” as a historical ode to days gone by, instead of stalls.
Nadeje Patisserie Cafe in Melaka serves a lot of food you’ll expect to find in a fusion restaurant but the menu has been eclipsed by their fabulous Mille crepes. Nadeje is famous for Mille crepes and a lot of people come in just to have that. Mille crepe is a popular French cake made of many layers of very thin pancakes sandwiching a sweet cream concoction.
The name “Mille” implies that there is a thousand such layers, but of course, that would be near impossible to pull off. However, it does have a lot of layers and the beauty of Nadeje’s Mille crepes is that each individual layer is razor thin, with a delightfully thick cream filling.
I was in Melaka a couple of days back and headed Nadeje in Dataran Pahlawan to see what the fuss is all about. There is a wide range of Mille crepes at the counter, with favors ranging from Banana Chocolate to Tiramisu. The Mille crepes goes for RM 9 per slice – it’s very reasonable pricing considering this is likely to be one of the most orgasmic cakes you’ve ever had.
Banana Cafe Latte
This is a rather intriguing coffee drink that I ordered to go with the Mille crepes. It is basically a latte with banana pulp at the bottom, which acts as a natural sweetener. I wouldn’t have thought of it but banana goes very well with coffee.
Mel had this cocktail. Nadeje also serves a wide variety of fancy non-alcohol cocktails and this three layered soda-based drink is one of the famous ones. It comes complete with a heart shaped stirrer.
Original Mille Crepe
This is arguably the best – the original is Nadeje’s signature Mille crepe sans fancy toppings. It is still regarded by many as the definitive Nadeje Mille Crepe – if you haven’t had this in Melaka, you totally missed out.
It’s incredibly light and fluffy due to the multitude of layers and the creamy aftertaste is simply divine. I could eat this all day long and not get tired of it. It’s rich and creamy without being cloyingly sweet.
Mille Crepe Melacca
I had a slice of this coz I figured it would be apt. We were in Melaka for a road trip after all and I thought it would be interesting to try this East meets West fusion. It’s Mille crepe topped with Gula Melaka (palm sugar) and whipped cream.
I like how the gula melaka works with the Mille crepe – it adds an extra boost of sugar to the confection and you get the unique signature aftertaste of palm sugar. Delicious!
The Mille Crepe in Nadeje was one of the things that we planned to eat in Melaka and it did not disappoint. I would even go so far to say that it’s worth driving down just to savor this fluffy delight. :)
However, if you don’t feel like hitting the road, there’s a rainbow buttercream cupcake promotion on MilkADeal that looks very promising.
If you have a sweet tooth, you can now get a variety of cupcakes, chocolate muffins and even an interesting swirly tricolor marble cake to satisfy your craving. The deal expires in a couple of days so grab it quick! They even do free delivery to some areas. :)