Shanghai 10 @ Sungai Wang Plaza

shanghai10

Shanghai 10 is a Hong Kong style eating establishment located at Sungai Wang Plaza. There was a promoter passing out 10% discount vouchers at the escalators so we decided to check the place out. The full color brochure is printed with tantalizing photos of the dishes, some of which were quite unique.

shanghai10 interior

Shanghai10 is a direct English translation of the Chinese name, which actually means “Shanghai Sky”. 10 and “tien” (sky) is phonetically similar. The interior of the place is plastered with ancient Chinese scrolls and paintings – all in a contiguous length covering the perimeter of the enclosure, which is pretty impressive.

shanghai10 drinks

The place is packed with patrons having brunch and we got ourselves a seat and decided to binge a little since we were famished from not having breakfast. My girlfriend went for the Iced Honey Lemon Jasmine Tea (RM 3.20) and I ordered Guinness Stout (RM 10.80) that still came in the old skool cans containing the proper 8% alcohol. πŸ˜‰

shanghai10 shark fin

Double Boiled Seafood Soup Dumplings with Shark Fin (RM 12)
This is one of the signature soups of the place. It’s served with a rather generous portion of shark fin on top of the soup, which contains fish maw, crab sticks and several huge peeled prawns. The broth is hearty and delicious, especially with a dash of pepper after the shark fin has been consumed.

shanghai10 montage

Shanghai Special Fried Bean Sheet (RM 7.80)
This tasted really good, with generous portions of seafood. I love the fried bean sheet and was enthusing about it to my girlfriend. We don’t get that over here in Sarawak. The texture and size of the bean sheet is really nice.
Kei Chi Fried Rice (RM 5.80)
Kei Chi is the red bead thing that always goes into double boiled chicken soup. I don’t know what it’s called in English but its supposed help you with your eyesight. *shrugs* I didn’t find this dish particularly interesting.
Shanghai Double Boiled Soup Dumplings (RM 6.90)
This is the famous “xiao long pau” (small dragon buns) which is made with the chicken broth still inside the paper-thin wrap. Shanghai 10 does a good version of this. It’s topped with fish roe – a very nice touch.
Shanghai 10 Jade Shrimp Dumplings (RM 4.20)
This is the Shanghai 10 signature version of the popular dim sum. The har kaw comes with a huge, succulent prawn inside and it’s juicy and tender. Nice!

shanghai10 dragon

The Shanghai Double Boiled Soup Dumplings is supposed to be pierced first to let the chicken broth drain out before consuming. The ritual has a pragmatic rationale – the soup is scalding hot, as Doris found out when she accidentally scalded her tongue on it. Probably ruined her taste buds for the day, that. πŸ˜‰

shanghai10 avocado

This is the house specialty dessert – Avocado with Kataifi (RM 5.20). It’s a Greek dessert originating from the Middle East, where it is known as Kanafeh. The crispy exterior of the Kataifi in Shanghai 10 goes well with the avocado paste inside. It’s a bit too oily for our tastes though.

shanghai10 durian

The other dessert we ordered is the Durian Pancake (RM 4.80). This dessert is served cold and comes in a durian skin wrap and a filling made of fresh durians. It’s absolutely fabulous! The sinfully delicious dessert is creamy and rich, and it comes highly recommended from me. πŸ™‚

shanghai10 end

Shanghai 10 is an agreeable dining experience for shopping mall standards. The bill came up to RM 62.80 for the two of us, after the 10% discount voucher that was passed to us at the elevator. I highly recommend it for the durian pancake. It’s heavenly!

(pun not intended)

Frontera Bar & Grill @ Jaya One

frontera

Frontera Bar & Grill is located at Jaya One and serves authentic Tex-Mex fare. I was invited by Larry to sample his repertoire of culinary delights and went there for lunch with my girlfriend in tow. Frontera Bar & Grill is open from 12 pm till late and serves premium tequila with Patron being the flagship brand of the place.

interior

The interior of Frontera Bar & Grill has a distinct Mexican theme with agave plants, pictures of person(s) of Latin American descent, and sarapes hanging from the ceiling. The colorful pieces of fabric adds a lot of ambiance to the place, as does the Mexican gangsta rap music emanating from the speakers as we walked into the eating establishment. πŸ˜‰

chips salsa

The friendly waiter informed us that Larry was on his way and served us some Chips & Salsa while we were waiting. The salsa is homemade with fresh Jalapenos and serves as a great dip for the chips. I love scooping up the salsa with the nachos, it makes for a fun snack and we were famished from not eating the entire day (due to waking up a scant hour before, nursing a hangover).

horny margarita

It is said that the best cure for a hangover is more alcohol and thus, we had the Horny Margarita. It’s made with Sauza tequila (100% agave tequila) and derives its name from the Hornitos label. Larry arrived soon after that and settled down once the introductions have been made. It was great to meet up with him again. I’ve known him for ages and I’m glad that he’s finally made it to the big leagues.

taquitos

This is the Taquitos de Pollo. It’s an appetizer made with Frontera chicken wrapped in corn tortillas and served with salsa verde (green sauce) and sour cream. The Frontera chicken is submersed in their special chili marinade before baking and it came out juicy and creamy. The contrast between the tender chicken and the crispy tortilla skin creates an interesting texture in the mouth. The salsa verde and sour cream sauce also serves as a good antidote for the Habanero chili challenge I took on. πŸ˜‰

enchiladas

I had the Beef Enchiladas, which Larry recommended. It’s made with New Mexico Red chili sauce and topped with cheese. The beef is specially ordered with just the right amount of lean meat vs fat ratio and it’s so tender it almost melts in the mouth. The chili used in the dish had to be imported in as well. I love this dish. I rate this the best of the Frontera menu.

chimichanga

Doris had the Chicken Chimichanga which is a huge wrap of chicken served with a side of frijoles refritos (Refried beans) and Mexican rice. The Chicken Chimichanga is topped with melted cheese and the refried beans and Mexican rice on the side makes it a very filling dish. Frontera doesn’t skimp on the chicken too, the wrap is chock full of chicken pieces.

cheeseburger

We also got a chance to sample the new menu, affectionately dubbed “Gringo Fare” by Larry. This is the Frontera Cheese Burger which is served with fries sprinkled with Frontera’s chili peppers. The cheese burger is huge and comes with a lot of cheese – a perfect cheeseburger. It still maintains the Tex-Mex influence from the flavored fries and the beef patty is juicy and delicious.

chicken sandwich

The next item in the yet-to-be-released new “Gringo Fare” menu is the Frontera Chicken Sandwich with Jalapeno Coleslaw. I reckon it shouldn’t be called a chicken sandwich – the lean chicken cut inside the bun is so enormous, it should be a main dish in its own right! My girlfriend really liked this one, the chicken is tender and juicy and the Jalapeno coleslaw stays true to Frontera’s Tex-Mex roots.

agave margarita

The huge meal was washed down with Frontera’s Agave Margarita, which is made with agave syrup instead of sugar syrup. The difference between a pure agave margarita made with agave syrup is surprisingly distinctive from one made with sugar syrup. It doesn’t really hit you until after a while too, and Frontera serves their margaritas with a full US shot (as in 45 ml) instead of the UK definition of a “shot” (25 ml) which most pubs use.

Behind the Scenes

dried chilis

Dried Chili
Ancho
New Mexico Red
Guajillo
Chili de Arbol
Pasilla
Chipotle Morita

fresh chilis

Fresh Chili
Habanero
Jalapeno

Interesting fact: Frontera means border or frontier in Spanish.

jaya one

Frontera Bar & Grill
No. 18-8-2 Block L,
Palm Square, Jaya One
Jalan University, Petaling Jaya.
T +603 7958 8515
F +603 7958 8125

Laksa Shack

laksa shack

Laksa Shack is a franchise operating along the trend of establishing hawker food fare in the air conditioned comfort of malls. It has outlets throughout Malaysia and specializes in laksa, as the name implies.

laksa shack interior

Laksa is a noodle soup dish originating from Malaysia and has two major variants – curry laksa and asam laksa. The first one is santan (coconut milk) based while the latter is a medley of sour and tangy notes from tamarind. Sarawak laksa is an offshoot of curry laksa but I tend to prefer the asam laksa more.

laksa shack asam

Asam laksa has no coconut milk and is based on a fish paste broth with tamarind, which gives it the distinctive sour taste. I find that very appetizing, and it’s served with translucent thick rice vermicelli instead of the thinner version.

laksa shack operation

Laska Shack is a quick service operation and offers Asam Laksa, Johor Laksa, Curry Laksa, Laksam Kelantan, Tom Yam Laksa, Laksa Nyonya Melaka, Sarawak Laksa and Laksa Lemak Singapore. The soup base is all pre-cooked and kept in heated receptacles at the counter so they just need to pour the right gravy on the right kind of noodles.

laksa shack drinks

I went with my girlfriend to the outlet at MidValley Megamall and we shared a Laksa Set (RM 14.90) which comes with the laksa of your choice, 2 pieces of otak-otak and Sirap Bandung Cincau. The drink (left) is a rose syrup drink with milk and cincau (black jelly). I ordered another drink (right) for RM 5.50 – Ipoh White Coffee Cincau.

laksa shack set

This is what the Laksa Set looks like. The laksa ordered separately costs RM 9.90 each and the drinks will set you back RM 5-6 so it’s usually more cost effective to order the popular laksa set. The two pieces of otak-otak came really fast – the operation at Laksa Shack is all very streamlined.

laksa shack otak

Otak-otak (literally brains-brains) is a fish paste snack wrapped in banana leaves. Laksa Shack offers the steamed version and the otak-otak is (very) highly processed, leaving very little taste, as is oft the case in mass produced bulk food.

laksa shack asam laksa

The Asam Laksa at Laksa Shack is surprisingly good for a quick service restaurant. The soup base is tantalizingly sour and comes with pieces of fish. I find tamarind based broth to be very appetizing and drank all the soup in the dish.

laksa shack asam laksa macro

I didn’t quite like the fish pieces though – it seems to be sardine to my untrained palate and sardine is one of the few aquatic lifeforms I do not like to eat (due to taste rather than any sentimental PETA/Greenpeace ideology).

laksa shack end

You can probably get better laksa for a lower price at regular hawker stalls but Laksa Shack offers the experience (and convenience) of eating hawker food in air conditioned comfort inside a mall. I have seen this trend take off and I suspect the end is nigh for the novelty value of hawker-food-given-premium-treatment concept eating establishments.

It’s going to jump the sardine soon, mark my words. πŸ˜‰

Taiwan Mei Shi restaurant review

taiwan mei shi

Taiwan Mei Shi is a restaurant that cooks authentic Taiwanese cuisine. It is located beside Mitsu Tea House, which creates massive competition for this eating establishment. It’s truly amazing that it has survived thus far with that kind of contention. I’ve never been here before but Amy suggested going to this outlet for lunch, mainly due to the air conditioning, and she was driving, so we conceded.

taiwan mei shi interior

The place does not have English signage so I got her to translate – Taiwan Mei Shi literally means “Taiwan Food” and it opens up to an al fresco seating area. The ambiance of the place feels very homely, with wood tones and handcrafts dominating the expanse.

taiwan mei shi aircond

The eating establishment is not as small as it looks – it actually takes up two shop lots, although the second one doesn’t carry the sign board. The sliding doors to the right leads to air conditioned comfort – a blessing in the heatwave that Sibu is experiencing right now.

taiwan mei shi net

There is a net inside the air conditioned compartment with photos of the clientΓ¨le in compromising positions…eating. I asked about the photos and the friendly proprietor told us it is their practice to take photographs of happy diners and clip it onto the net for your viewing pleasure. I like that concept and got her to pose for a photo in front of the netting.

taiwan mei shi drinks

Amy had hot Milo (a malt drink) which came in a squarish cup that I found interesting. The quirkiness of the angular drinking receptacle makes the presentation unique. I had the Super Greeny Jasmine Green Bubble Tea just coz I found the name amusing. πŸ˜‰

taiwan mei shi waitress

This is the obligatory shot with the waitress. I noticed that she didn’t look at the digicam in each of the four shots that my colleague took…and we finally figured out the reason why. She didn’t look us straight in the eye while taking orders too! Some people shy, okay? πŸ™‚

taiwan mei shi food

Back to the food, we ordered four dishes:
Taiwanese deep fried fish fillet in sweet and sour sauce
This is good, and the sweet and sour sauce is not heavily tomato influenced and tastes rather like a BBQ sauce instead.
Salted egg with bitter melon
Everyone liked this dish – bitter melon (bitter gourd) is supposed to have a slightly bitter tinge to it, but it was offset by the salted eggs. Nice.
SautΓ©ed beef with Szechuan preserved vegetable
I love tender beef slices and the mixture with the Szechuan vegetables (which includes a healthy dose of dried chillis) and claypot style serving does wonders to the appetite (and palate).

taiwan mei shi signature

This is their signature dish – Taiwanese Three Flavor Chicken. It came in a small claypot with whole garlic, onion slices and spring onions. I’m not sure what the three flavors are supposed to be – I could taste sweet and salty tones but the third flavor eludes me.

taiwan mei shi dessert

The proprietor was kind enough to serve us dessert for free – this is a special cincau (black jelly) mixture that’s supposed to be “cooling”. It came in a traditional Taiwanese cup for (sweet) soups – literally dessert. The two jellies are both made by the proprietor and not bought off the shelves, as she stressed (repeatedly).

taiwan mei shi jelly

It has the consistency of jelly, and yet maintains enough slippery fluidity to be slurp-able. Better still, the dessert was chilled, so it countered the heat while the thirst absorbing qualities of the second substance (which for the life of me I can’t remember) counters the Chinese Restaurant Syndrome inflicted by the MSG laden food. πŸ˜‰

Taiwan Mei Shi is not a bad place to eat – the food is good and the service is great. It’s a little overshadowed by the other titan eating establishments beside it, but it’s worth your time to check out the food. However, the bill came up to RM 44.40 for the three of us, which is a very inauspicious number in Chinese numerology. πŸ˜‰

Penang BBQ Pork Noodles @ Sing Long

sl bbq stall

I have been told that there’s a really good BBQ pork noodle stall at a coffee shop called Sing Long (Tian Long in Chinese) and the three of us headed down for breakfast to check it out. The stall has an impressive repertoire of BBQ pork products displayed at the see-through stall casement.

sl chef

The chef hails from Penang and serves authentic Penang BBQ pork noodles. The noodles are hand made and not the regular ones we get over here, but the ones from Penang/KL. The texture and diameter of the noodle is much thicker – it’s akin to Hokkien noodles.

sl breakfast

The stall doesn’t just serve BBQ pork noodles but also BBQ rice. However, their forte is definitely the pork noodles. It’s their signature dish and it would be heresy to order BBQ rice instead of noodles, which one of my coworkers did. A lot of people throng the coffee shop before office hours to eat breakfast so you have to go quite early to avoid the crowds.

sl bbq pork noodles

This is their famous Penang BBQ pork noodles (RM 4.50). I have seldom sung praises about coffee shop stalls, but I am yodeling now. It just has to be experienced – the sinful crunch of the crispy pork, the tender juiciness of the meat and the sprinkling of spring onions on top creates a dish that is greater than the sum of it’s parts.

Best place for BBQ pork noodles in Sibu. Hands down.

sl bbq pork noodle

Got pork?

David Bak Kut Teh Cafe

david bak kut teh

David Bak Kut Teh is a coffee shop specializing in bak kut teh (pork rib tea). There are a lot of bak kut teh establishments springing up over here now, but David is the oldest and most recognized of them all. It’s located at the traffic cop magnet beside the fire station in town so be prepared to move your car frequently if you park at the yellow line right in front, since parking is scarce at that area.

david david

David is the proprietor of the place, the waiter and the cook all rolled into one. The man is a very friendly person with an amicable personality. He’s not actually a cook by profession, he came over from JB eons ago and worked in a department store as a salesman. Story goes, he tried his hand at cooking bak kut teh and spent four years perfecting his recipe.

david stall

His first operation was in a stall at the coffee shop beside his current premises. His bak kut teh was so popular that he finally expanded to his very own place…right next door. πŸ™‚ He runs the entire place with the help of his wife, and despite all the work, he’s a very jovial man. I’m quite impressed by his tenacity when he moved over to Sibu and the hardships he went through.

david signature

Anyway, enough about him. I had lunch with Autumn there and had their signature dish – bak kut teh. I like my bak kut teh with everything inside it, so there’s pork ribs, pork intestines, pork belly etc. Basically everything in the oink oink is inside the bowl of soup (tea).

david bkt dish

It’s pretty good, the bak kut teh is done well, and I remember the distinctive taste from my childhood as how “bak kut teh” should taste like. It’s hearty soup with pork, served with a kickass combination of soy sauce and chilies.

david chicken

Autumn opted for the ma yu chi lou (Sesame Oil Chicken) which is another one of David Bak Kut Teh’s specialties. She’s not a big fan of pork, beef or lamb so chicken is just about the only option she has. It’s served with rice and is surprisingly good. The only beef I have with the dish (haha) is that she requested for lean meat (breast meat) while I prefer thighs. No innuendo intended.

david us

David Bak Kut Teh
is a nice place to have lunch if you don’t mind dining al fresco in Malaysian weather at 12 noon. Autumn had to take off her sweater and was even considering going further if not in public. πŸ˜‰

Enjoy Cafe & Restaurant

enjoy cafe

Enjoy Cafe & Restaurant is a relatively new eating establishment that has been doing an advertising blitz at my workplace, with flyers on the windscreen wipers of all the cars parked around here. I’ve been there once but never got around to reviewing it. I went again last night to check out the place, since the first impression wasn’t strong enough to warrant a review.

enjoy ambience

Enjoy Cafe & Restaurant has a nice ambiance with mood lighting (which makes it a nightmare for photography). The place has a fixation with blue diffused down lights, which I kinda like. It somehow makes the place more calming.

enjoy booths

There are also silk screens to act as a privacy buffer in between the booth type seating arrangements. The place is pretty empty due to hefty competition from Sushi Tie, Mitsu Tea House and other popular eating establishments within the same commercial complex. There were only two other tables of diners besides us.

enjoy juice

I like the classic juicer and fruits on display at the bar counter. Enjoy CafΓ© & Restaurant serves a wide variety of fruit juices. I went with a group of friends the first time and we ordered:

enjoy first

Enjoy Cocktail, Egg Drop Noodles, Beef Noodle Soup, Hot & Spicy Beef

enjoy second

Hot Lemon, Stir-fried Mixed Vegetable, Mince Meat Rice, Hot & Spicy Squid

enjoy waitress

It didn’t particularly make a good impression on all of us, but I went again last night with Mary to do a second review. The service was great this time, perhaps due to the aesthetically pleasing waitress designated to our table…

enjoy me waitress

…which inevitably led to an XX Chromosome post. I passed her my blogger name card to boot. I can’t resist! πŸ˜‰

enjoy double dragon

I asked the waitress for their flagship dish and she recommended Tie Ban Shuang Long (Steel Plate Double Dragon). It’s calamari and pork ribs mixed in a delicious sauce with an egg cracked into the hot plate. It’s priced at RM 20 and comes with a bowl of steamed rice. It’s delicious!

enjoy forever happiness

Mary recommended the Tien Chang Di Jiu (Forever and Ever – though it’s translated as Forever Happiness in the menu) dessert, which is priced at a very reasonable RM 4. It’s a sticky mass of extremely hot yam and sweet potato in starch. The dessert is served with a bowl of iced water filled with ice cubes and it’s supposed to be eaten like this:

enjoy dessert

You’re supposed to spear a piece of the sticky and piping hot pieces and then dip it into the bowl of ice water. This immediately cools down the dessert and “solidifies” it and it’s ready for consumption. I found it to be an interesting ritual, and quite a lot of fun too.

enjoy us

Enjoy CafΓ© & Restaurant is actually a pretty nice place to be chilling out at with a relaxing atmosphere and a laid back ambiance. The food is great too – it has improved by leaps and bounds since my first foray there. The place is lacking in the clientΓ¨le department though, due to the stiff competition from the other major eating establishments in that area, but it’s definitely worth a visit. Cheers!

The Grim Eater: Happy Family Ice & Refreshment House

grim eater

The Grim Eater reviews:

happy house

Happy Family Ice & Refreshment House is a small, sterile eating establishment occupying a side lot of a shop house unit. This is a vegetarian establishment that does not serve meat.

happy interior

The interior looks very common, with generic seating arrangements. The proprietor obviously believes in the absurd concept of having ceiling mounted air conditioning units in an open space. The air conditioning units are never turned on, which makes one wonder as to why they were installed in the first place.

happy warmers

The food warmer units ridiculously occupying the entire left counter is almost empty, suggesting that the place is doing less-than-brisk business for a reason. The original stickers were also left on, which displays deep fried cholesterol, carbon and oxidant laden chicken. I would think that the proprietor would have taken the trouble of replacing the placeholders with vegetarian fare, but apparently, the sliding mechanism proves to be too complicated.

happy retail

There is also an opportunistic retail section that offers vegetarian fare from the dubious food factories of China.

happy rojak

The Vegetarian Rojak is tasteless and has no redeeming value at all. It also seems that the concept of presentation is lost on the cook.

happy laksa

The Vegetarian Laksa did not bring back wonderful childhood memories of my late mother cooking for me.

happy laksa macro

I find the dish a putrid mockery of this established Sarawakian dish. It is not merely tasteless, but undercooked.

happy baked spag

The Roasted Cheese Noodle is translated as Italy Noodle. I would be amused if not for the blatant ignorance of simple pasta like spaghetti.

happy baked spag macro

The establishment also confuses the word “roasted” with “baked” and should take English lessons. The shitake mushrooms did not infuse enough flavors into the dish and the pasta was not al dente, which is essential to prevent sogginess in al forno dishes.

I find this establishment an insult to my taste buds!

The Grim Eater is not happy at Happy Family Ice & Refreshment House.

happy us

However, Autumn did bring a (single) tear to my eye. Hmph. It’s the only reason I didn’t look my usual grim self.

Jumbrella CafΓ©

jumbrella cafe

Jumbrella Cafe is an interesting al fresco concept cafe that has a great theme. Jumbrella is a concatenation of the words Jumbo and Umbrella and that’s exactly what the cafe is – a giant outdoor eating establishment under a huge canopy.

jumbrella cafe counter

The place is only open at night since the area (with the exception of the brick and mortar kitchen) is used as a park during daylight hours. Thus, the canopy (umbrella) is modular and constructed at night with the seating arrangements all taken out and set when the place opens at around 7 pm.

dumbrella cafe

I didn’t really notice this place until I sent a friend there to meet up with her coworkers for supper one night. Jumbrella Cafe is tagged as a bakery, cafe, dessert and grill house. I thought the sign said dumbrella Cafe at first glance. Unfortunate choice of font there for the signage. πŸ˜‰

jumbrella exterior

Jumbrella Cafe has a huge projection screen which attracts football fans during the game. The place serves beer as well, which goes well with a football match, I’m told. It can get a bit crowded during the major events like the Olympics but there are fan and mist units so it’s not warm unless the ambient temperature is.

jumbrella ladyboy

The service at Jumbrella Cafe is inconsistent. The waiter/waitress of undetermined gender above gives excellent service while some of the others felt like taking orders was a huge chore and probably just wanted to curl up in a ball at home.

jumbrella food intro

Anyway, this is one of the very rare occasions where I have to write a bad review about the food. It has dropped below the “nothing to write home about” standard to downright bland. I wouldn’t call it bad per se, but it’s very unimaginative and plain – not exactly adjectives you would want your food to be addressed by. πŸ˜‰

jumbrella spaghetti

This is Jumbrella Spaghetti (RM 9.50). Bland and tasteless.

jumbrella lamb chop

This is Lamb Chop with Black Pepper Sauce (RM 20). Bones and fatty meat.

jumbrella oj

This is Orange Juice (RM 7). Watered down and diluted.

jumbrella loklok

This is Fried Lok-Lok (RM 4). Over fried and tasteless.

jumbrella autumn

This is Autumn (RM Priceless). Delicious!

jumbrella ending

It’s the only dish I had that was absolutely fabulous. πŸ˜‰

Haz Cafe and Restaurant

haz cafe

Haz Cafe and Restaurant is an eating establishment with a lot of weird angled aquariums inside. I initially thought it was a seafood restaurant but upon further investigation it turned out to be a shabu-shabu restaurant. These places have been popping up like mushrooms over here ever since the success of Mitsu Shabu Shabu.

haz aquarium

The interior of Haz Cafe is dominated by 90 degree angled aquariums which I found rather odd. It does work well as a demarcation fitting though – the seating arrangements are clearly delineated by the design. I went there with Clare and Cheryl for dinner since Cheryl was in town.

haz interior

Haz Cafe has the standard fittings you’ll expect at a shabu shabu joint – there are receptacles for the pot of boiling broth and individual heating elements. The departure from orthodox shabu-shabu comes from the community BBQ grill in the middle. The place serves food that can either be dipped in broth or grilled with butter.

haz intro dish

There is a platter full of the standard trimmings for adding gustatory perception (a pretentious word meaning taste and texture) to the broth – vegetables, rice vermicelli, nori (seaweed), tofu, mushrooms and an egg.

haz beef mixture

This is the mixed beef platter – it contains various cuts of beef from tenderloin to sirloin. The variety just makes me tingle in my loins. =D

haz beef marbled

We also had another side order of a more marbled slice of beef. I can’t remember which part of the cow this came from.

haz pork

Oink Oink. This is the pork platter. Mmm…pork. πŸ˜‰

haz grill

The meat can also be grilled on the central BBQ grill but the place is meant for shabu-shabu style eating.

It seems that the art of eating shabu-shabu is lost on most people so I have taken the liberty of showing how it’s supposed to done:

haz 1

Step 1: Take piece of the sliver of meat/fish/crustacean.

haz 2

Step 2: Dip it with your chopsticks into the pot of boiling broth and start swishing it around.

haz 3

Step 3: Take it out again and consume. I know mine looks raw, but I like raw! πŸ™‚

haz 4

Step 4: Dump the remainder of your rice into the broth after the meal and consume the broth + rice mixture.

haz soup

You can also pour the broth into the rice if there’s not a lot left, but this is a departure from Tradition (TM).

haz cheryl

This is Cheryl Lim – an auditor who gets to travel around to places like Langkawi but works till late in the night, which takes much of the fun out of business travel.

Thanks for getting me the duty free cigarettes, Cheryl! πŸ™‚

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