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
fireworks cake.
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
areas.
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
bowl.
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
choy.
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
myself. Haha.
I was at the launch of Wicked KL courtesy of an invite from Carlsberg Malaysia. This is the latest club to hit the KL nightlife scene. In these few months, I’ve been to new club openings at CE LA VI KL and Empire by Zouk. I have to say, Wicked resonates the most with me. That’s corporate speak for “Damn, this club is fire!”. 🔥 Not “on fire”, kids nowadays just say it’s “fire”. Adapt and learn. The two DJs were slaying it last night. I had a lot of fun. Or should I say, I was turnt.
W Hotels is Marriott’s upscale pivot towards youth. This hotel brand is marketed towards a younger crowd while still retaining the luxury of their parent company. Wicked KL is at the 12th floor of the hotel. The DJ console is decked out with an insane light, smoke and visual spectacle which will excite all your senses. They have cutting-edge lasers and state-of-the-art sound systems as well as LED screens to create and unparalleled clubbing experience.
The promoter girls have really cute cabin attendant style uniforms too. Or should I say, fly uniforms. Okay, I’ll stop with the dad jokes. I’m not a dad btw, if any single girls are reading this.
Wicked KL had Martell Noblige Cognac and Chivas XV on free flow. Pernod Ricard must have been the spirits sponsor. It’s my first time tasting the XV – a 15 year old Scotch finished in Grande Champagne Cognac casks. The XV has really sweet notes but I preferred the woody Noblige. That’s worth picking up next time I go through duty free.
I have a soft spot for cognac though. You know how Chinese families always have a collection of cognac bottles at home? You get them in hampers and older Chinese bought them coz cognac was considered THE premium spirit back then. My first taste of spirits was VSOP and when I was in college, I took up the challenge of whittling down the vast family collection of cognac.
I succeeded, although I later restocked the family warchest with my own single malt whisky collection. As it was the first spirit I tasted and drank in quantity, I have a soft spot for cognac. I really enjoy the flavors, complexity and familiarity.
There’s also Carlsberg Smooth Draught beer courtesy of May. Carlsberg events are the only ones I unequivocally say yes to unless I’m busy with work. They’re really fun and May is so easygoing and nice, she feels more like a friend than a client.
I love the music they play in Wicked. The DJs are really good and I enjoyed the type of music they were playing at the opening. There’s a wicked (pun intended) live violin performance that went so well with the DJ’s setlist too. Till today, I’m still wondering what that song is. This is the video recording I took – please comment or email me if you know the song coz I’ll like to listen to it again.
Wicked will have themed nights too – house music on Lucid Dream Sundays, R&B on Bootie Mashtronix Tuesdays, Boom Bap Wednesdays is Hip Hop, Lui Lui Thursday goes old school retro and EDM is the name of the game on Bang Fridays and Sin City Saturdays.
I am a huge fan of M-Girls. They’re a Chinese New Year group with 4 girls that I’ve been following since I was a kid. I studied in Melbourne during my uni years, and since I couldn’t come back for CNY, the M-Girls VCDs were a huge source of comfort for me. I’ll sit in my dorm room, fantasizing about meeting these beautiful girls. I’m not ashamed to admit that I’ve daydreamed about dating one of these girls too.
Thus, when a friend told me Queenzy Cheng was at this event, I couldn’t believe my eyes. I walked up to her to introduce myself and I was surprised to find myself nervous. I haven’t been anxious about talking to a girl since I was in high school! But this is my childhood idol, so some trepidation is to be expected. I calmed my wildly beating heart and tried not to stammer.
I told her I was a fan and talked about how her music videos helped my homesickness when I was studying. She’s an exceedingly friendly and nice person in real life. It was a media event and I hesitated when my friends told me to come sit with them coz the table beside was Queenzy and I didn’t want her to think I was stalking her. Hahaha.
I also had to suck in my stomach and sit up straight. Don’t want to slouch in front of my idol. I couldn’t even eat properly coz I had to ensure my table manners were spot on and I wasn’t slurping or making eating noises. Damn stressful k. I wish I had sat elsewhere.
There was a buffet spread at Redtail for media. Unfortunately, I couldn’t partake as much as I wanted to keep up appearances. Haha. I did have the fried chicken though. That was really good.
My other favorites were the shrimp cocktail in a shot glass (must have had 20 of them) and the cold pasta salad.
The tiramisu there was pretty good too.
I also joined a Giant Beer Pong tournament at Redtail by Zouk. They have lots of fun games like Giant Jenga, foosball and electronic games machines. The staff there will assist you in setting up the huge metal baskets and holding up the scores. My team didn’t win but it was a good experience.
RedTail by Zouk is a social gaming lounge decked out in eclectic art that is perfect as a pre-drinking spot. They also have normal table sized beer pong if you don’t like being the center of attention.
RedTail also has karaoke with six rooms adorned with fun mascots such as Steve the drum-playing gorilla, Eddy the saxophone-playing panda and Joe the break dancing flamingo.
Redtail by Zouk is also known for their cocktails. They have mixologists there and I’ve seen the effort they put into a Whiskey Sour. You can’t get cocktails inside Empire so if that’s what you want, load up before you head into the club.
They make good margaritas too. It’s open from 5 pm – 3 am every day at Sky Avenue, Genting.
Back to meeting my goddess, she actually accepted me on her personal Facebook account and followed me on Instagram! I wanted to be a man of action so I messaged Queenzy on Messenger to ask if she was interested to have lunch or dinner sometime. I had to try or I wouldn’t forgive myself. She didn’t reply or read it. Oh well, it was worth a shot. I’m glad I got to meet my childhood idol.
Interesting anecdote: Do you know what the biggest draw in Vegas is? It’s their nightclubs. I’ve read about this recent pivot to mega clubs with big name DJs with interest. It seems that shifting preferences in the younger generation has made nightclubs a very lucrative business. Casinos have the funds to bankroll these huge events with multi-million dollar light and sound systems, so they’re natural partners.
I was in Genting over the weekend to check out the launching of Empire by Zouk. Empire is one of Zouk Genting’s two club outlets, and one of the newest concepts introduced under the Zouk umbrella. The idea behind Empire stems from a hip-hop themed, dual club-lounge that is reminiscent of the upscale, private lounges in New York. I know some hip hop kaki who would love the music here.
In true Zouk fashion of having separate areas to cater for different tastes, Empire will be dedicated to hip hop. Spanning 5000 square feet, Empire will seamlessly have an urban blend of art, fashion and music. Designed in homage to the global cultural reach of the genre, Empire drops with swagger from the Bronx-inspired graffiti to Compton-infused flows.
It will also be perfect for a private party for anyone looking to throw a blowout for up to 500 people with a bar and 20 tables. A 20 feet long LED screen takes center stage to illuminate the club behind the DJ console which will host the best DJs in the world including guest DJs from Zouk Singapore.
Global leaders LEDs Control who have played a part in clubs worldwide created the massive piece to make the club a visual feast. At 6000 feet above sea level at Resorts World Genting, Empire will be the new hip-hop central of Malaysia, bringing street beats and urban vibes. Visitors can then end the night by staying at one of the seven hotels spread throughout Resorts World Genting.
Empire by Zouk will be open from 11.00 pm to 3.00 am and is located at the Zouk Atrium, Level G of SkyAvenue, Resorts World Genting.
Carlsberg has the best events. You’ll never lack for delicious food, refreshing beer and great company. I was lucky enough to be part of 300 people invited to a preview of “Probably The Best Party”. Carlsberg showcased the First Prize of a promotional campaign for guests and media. I repeat, this will be an actual one-of-a-kind experience for 50 lucky winners and 80 of their friends. You’ll get to choose a venue and theme of your choice if you win. You’ll be the most popular guy in your friend list!
There are five themes that winners can choose from – Oriental, Kollywood, German, Sports or Karaoke Party. The Roof was transformed into a magical wonderland to give the guests a taste of what the winners will get to experience. There are also different themed food at each venue e.g. Indian food at Kollywood, Bavarian fare at German, snacks at Sports.
I started out my night with the Oriental Party at Yezi. I did a detailed survey of all the themes and decided this offered the best selection of food items. You have slices of fresh fish and huge prawns ready to go into the steamboat broth. I probably ate 4 plates of fish slices, but none of the shrimp coz I’m lazy to peel them. It was delicious! I tried all their soup bases and my favorites are the truffle and Shaoxing wine ones.
I managed to glean the recipe of their delectable dipping sauce from the owner. It’s coriander stalk boiled with soy sauce and sugar. Simple, yet yummy.
The first performance of the night was a duo of Oriental pole dancers who mesmerized the crowd. I believe the only eyes not on them were watching through a viewfinder or mobile phone screen.
Kollywood Party @ Ballers was home to a really hype Indian performance that had the guests dancing along. I was tempted to as well and would have if I wasn’t carrying my backpack from work. I came here straight from the office.
German Party at Signature had a band and the Carlsberg promoters got everyone to do the chicken dance. I had fun singing along to the band. Crowd favorites like YMCA were played and we did the hand movements to go along with it.
Sports Party @ SCORE features sports themed performances and had footballers doing tricks.
Karaoke Party at Play was where we adjourned for the rest of the night. This was my favorite theme due to the insane performance by Mad August. They played everything from Cantonese rock classics to Nirvana. It was excellent. We drank and sang along and had tons of fun.
There were lots of interactive activities like Loudest POP Challenge, Giant Stein Challenge etc. The free flow of beer and food made it a very festive environment. We were given a pass to get chopped at each station for a goodie bag which we were supposed to redeem at the end of the night. I promptly forgot to do that coz I overindulged in the amber fluid. I could barely get into a Grab as it was. An excellent night of fun! I had a blast.
BTW, there have already been three lucky First Prize winners in this promotion! These 3 will be partying with 80 of their friends in the upcoming weeks. The campaign runs till end of November and there will also be three Grand Prize winners who will each enjoy an all-expenses paid trip with five friends for “Probably The Best Winter Party” in Copenhagen, Denmark. I would rather win this than the First Prize party coz I’ve never been to Denmark. Haha.
Grab your chance to win “Probably The Best Party” by checking the inside of the bottle caps of big bottles when you enjoy Carlsberg or Carlsberg Smooth Draught at participating coffee shops and food courts. If you drink at bars and pubs, you can check your Gift Cards when you’re there.
Supermarkets, hypermarkets and ecomm platforms are not left out coz the Gift Cards will be included in the inner panel of Carlsberg and Carlsberg Smooth Draught 6-can packs! You will also receive a Gift Card for purchases RM 15 and above at convenience stores.
There are 47 more lucky First Prize winners to go! Don’t miss out on this chance of a lifetime to host Probably The Best Party for 80 of your friends for free! Follow www.facebook.com/CarlsbergMY or visit www.probablythebest.com.my for more information.
I’ve had Brooklyn Lager once before this dinner. I saw a beer I haven’t tried before in Jaya Grocer and picked it up. I thought it was a small batch import by Jaya Grocer, which they sometimes do via distributors. I almost joined one such company which imports overseas snacks and candy and sells them to people like Jaya Grocer and the airport duty free shops. In the end, I chose my current company but it’s an interesting line of work to be in.
I digress. I was at The Brooklyn Experience yesterday. It’s an exclusive food and craft beer pairing session at Saro Lounge, Pavilion Elite organized by Thirst and Carlsberg. Carlsberg is the distributor of Brooklyn Beer in Malaysia. I liked the lager from Brooklyn Beer and I was keen to try the East IPA one, which is supposed to be bolder in character.
The session was fun and intimate – 4 medium tables with a diverse mix of people. I saw one filled with retirees, a younger crowd, and what looked like expatriates. There was an introduction to Brooklyn Beer (which was named as such coz it originated from that borough in New York) and a video by its founder. We also got to touch, smell and taste the grains and hops used in brewing this craft beer.
Except the hops. We were warned not to eat the hops coz it’s so bitter it’s going to ruin your palate for the night.
The dinner started with Mini Burgers and Fusion Lamb on Skewers and Garlic Fried Rice paired with Brooklyn Lager. I liked the slightly mochi glutenous garlic rice and the tasty NZ lamb skewers. The mini burger’s buns were a little stale. I still finished them though coz I was very hungry by this time. The strong and salty flavors go very well with the crisp, refreshing Brooklyn lager. You can’t go wrong with robust flavors and lagers, that’s why lagers pair so well with Asian food.
Brooklyn Lager is an American amber lager in the Vienna style. It’s 5.2% ABV and is described as having a firm malt center with a refreshingly bitter and floral hop aroma. I hear the brewing process uses something like cold brew coffee where they steep cold beer with hops after fermentation in a process called dry-hopping.
Next up is Beef Burrito and Linguine Aglio Olio with Garlic Prawns. There’s a 3rd prawn hidden under one of the mounds of pasta. I thought this was just on my plate, a friendly greeting from the chef or an accidental addition, but everyone had it. I thought that was cool. Unexpected prawns = best 🦐. It’s quite spicy, and that’s coming from me, someone who eats cili padi whole. I really enjoyed it, but it was too much for most of my table. That’s okay, more for me! Haha. The wraps were pretty good too! I thought the flavors were interesting.
Brooklyn East IPA clocks in at a slightly higher 6.9% ABV. You need to watch out for that lest you think flirting with the pretty girl beside you is a good idea. I enjoyed this more than Brooklyn Lager coz it’s more flavorful and hoppy. There’s also a fruity aftertaste from the East Kent Goldings hops. It can be a bit bitter for people used to lagers but I enjoy IPAs, especially the maltier tasting ones like these. I hear East Coast (of USA) breweries tend to do a maltier IPA.
I love chill events like these where you get to eat and drink in relative peace and learn something new while you’re at it. Beer pairing is not as foreign as it sounds – many places offer it nowadays as an alternative to wine. It’s a signature of the 10-course tasting menu at 1 Michelin star Upstairs @ Mikkeler in Bangkok. The craft beer and beer pairing trends are positive ones for food and drink lovers like me. It was a thoroughly enjoyable night, although I was slightly sleepy the next day at work. 😄
It should come as no surprise to anyone that I love food. I relish scarfing down obscene quantities of grub at blazing speed. I have dabbled in the profane arts of competitive eating but I didn’t like how I couldn’t enjoy the taste if I had to stuff it down methodically. However, I do enjoy participating in food related competitions to see how I stack up against others. I’m a very fast eater.
I also don’t mind eating for an audience, as my many Facebook live mukbangs will attest to. I revel in the interactive experience and pigging out in front of people doesn’t bother me. I will smack my lips and gobble my food with no shame. Thus, when I heard about the Ribs Master Challenge 2019, I knew I had to compete. You’re timed on how fast you can devour Naughty Nuri’s Balinese Style Pork Ribs and the fastest one in their outlet gets it for free!
I went at it with several other bloggers and I’m proud to report that I’m the fastest one that night. I clocked in at a respectable 2 minutes 15 seconds. The fastest in the outlet was 1 minute 3 seconds and I needed to be under 1 minute 37 seconds to get into the Top 5 and the scoreboard. I’m quite sure I can do it. I was eating at a slower speed since I wanted to savor the ribs and let the delicious sauce dance on my tongue. I can be a lot faster if I just focus on getting the meat down.
Naughty Nuri’s Balinese Style Pork Ribs are the most delicious ribs I’ve had in Malaysia. No joke. They’re so tender it falls of the bone with the slightest touch. I think it might even slide off if you look at it hard enough. The sauce is sweet and yummy too! It’s the reason I wanted to appreciate the flavors during my ribs challenge instead of smashing it at top speed.
We also had a few other dishes that night like Signature Roast Pork Salad.
Naughty Nuri’s Signature Pork Ribs.
Indonesian Style Nasi Goreng.
Naughty Nuri’s BBQ Satay Lilit.
Mt. Buleleng Inspired Sizzling Bacon Cake.
…but nothing beats the ribs at Naughty Nuri’s. They’re delectable! My mouth is watering just thinking about them now. I’m really tempted by the Ribs Master Challenge prize of 1 year of free ribs. You can participate in any of the Naughty Nuri’s outlets at Atria, SS15 Courtyard, Life Center and Desa Sri Hartamas. The fastest person at each outlet will get their ribs free and the 2nd, 3rd, 4th, and 5th will get 50% off. There will be a showdown after the 1st September to 30th November 2018 challenge period where the fastest in each outlet battle for 1 year of free ribs.
It is a testament to my growing age and irrelevance that I found myself in the middle of a sea of similar looking cookie-cutter unfamiliar faces. I hear they’re all influencers and they’re invariably young, beautiful and dressed in all-white. That was the dress code of the event but as a rebel, I came in grey. Don’t get me wrong, I’m not one of those old bloggers who bemoan the invasion of attractive Instagrammers and YouTubers. Far from it – as a red-blooded, meat-eating member of the male species with strong heterosexual appetites, I do enjoy looking at pretty girls.
I even got one of those newfangled Instagram influencers to pose with me. It almost made me feel young again. I must admit, I have taken inspiration from some of the photos these IG folks posted. I did a similar one with my own twist and I’m proud to report that the picture gained a lot of traction on Facebook. I’m even more gratified that my solo shot got more likes than the one I took with the appealing influencer. That is not usually the case, so thank you all!
This event is a Somersby x Morganfield’s collaboration that celebrates and pairs Somersby’s new Elderflower Lime with a few select Morganfield’s menu items. I like alcohol and I love food. Da Men is just 7 minutes away from my condo, so I thought I’ll make an appearance.
Morganfield’s at Da Men, USJ is home to the first ever beautifully decorated Somersby Garden in Malaysia. There’s a swing where you can take photos as well as garden themed furniture and tables. They have freshly tapped Somersby on draught too.
There’s also a promotion on the baby back ribs they import from Spain in various alcohol marinades. Jim Beam BBQ Baby Back, Citrus Mojito Baby Back and Jack Daniel’s Glazed Baby Back are all priced at RM 69.90. You can get Somersby Elderflower Lime at RM 9.90 per bottle before 8 pm and RM 39.90 for a bucket of 4 bottles all day long with any purchase of baby back ribs.
Somersby Elderflower Lime is a refreshing cider with 4.5% ABV. There’s a pleasant floral note and an invigorating lime aftertaste which makes this very thirst-quenching. It’s perfect served over ice. This is a very suitable drink for our muggy weather, if you’re not adverse to consuming a bit of sugar. I like it but I prefer the Somersby Orchard Selection Sparkling Rose. I like dry ciders.
I tried the Jack Daniel’s Baby Back Ribs and it was delicious! This is not the type of ribs that disintegrates and falls off the bone as soon as you touch it. There’s a bit of bite to it but it’s super flavorful. I also like their Sticky Wings. The Pork Sausage Platter with Spicy Devil, Smoky Bandit, Herby Hog and Cheesy Cheese was a huge hit at my table. There’s also a snack platter called Fourplay with Bacon Wrapped Meatballs, Onion Rings & Chilli Con Carne Dip, Corn Tortilla Chips and Sticky Wings that I enjoyed too. I particularly liked how the hot, crispy onion rings go with the baby back ribs.
