food

Jumbrella Café

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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. 😉

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. 😉

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. 😉

Haz Cafe and Restaurant

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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. 😉

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! 🙂

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! 🙂

Full House Cafe

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full house cafe

I went to Full House Cafe for lunch with one of my colleagues and her younger sister and brother in tow. I have seen this cafe before but it always looks to be anything but what the cafe’s name suggests. It has always come across as cold and empty.

full house interior

However, little did I know, the interior is actually rather nice, with silk privacy screens between the booths and a decor that exudes warmth. It’s private and conducive to conversation and my coworker told me the spaghetti here is rather good.

full house bar

The best thing about Full House Cafe is the dirt cheap cocktail prices. They serve alcohol (beer and cocktails) with the latter starting from RM 7.90 (!). At least that’s what I thought at first. I asked them for a stronger version of the cocktails and was told it would cost “RM 1 or RM 2 more” which I happily agreed to.

full house margarita

I had the Margarita (RM 7.90) which came in a tiny cup with a slice of lemon. I wouldn’t call it strong by my standards, and the cafe charged just RM 1 more for the souped up version of the drink. However, the meager liquid volume makes you think you’re getting more value for your money than you actually are. 😉

full house long island

I had another Long Island Iced Tea (RM 13.90) which came in a much more acceptable receptacle that holds a more reasonable amount of liquid. It still wasn’t strong enough for my tastes but Full House Cafe is not known for it’s cocktails so I shall not judge it based on that alone.

full house red elf

The non-ethanol based drinks are very reasonably priced – Diana (my coworker’s younger sister) had the Red Elf (RM 3.50) which is a mixture of Ribena and Sprite while her younger brother had a Coke (RM 3.50).

lazy people set

The younger brother had the interestingly named Lazy People’s Set (RM 4.50). I can’t read much of the menu since most of it is in Chinese but it consists of two slices of toasted (fried?) bread, a sausage, coleslaw, sweet corn, baked beans and a fried egg.

chicken chop thai style

Amy had the Chicken Chop with Thai Sauce (RM 8.90). It came with the standard trimmings of coleslaw, baked beans and sweet corn. She claimed that it tasted a little on the bland side though. The chicken chop is fried, not grilled which could be where the problem lies.

japanese style pork chop

Diana had the Japanese Style Pork Chop (RM 7.90), The pork chop is served teriyaki style (dipped in batter before being deep fried) with mayonnaise and tomato sauce on top. The pork is tough though, probably due to overenthusiastic deep frying. 😉

full house spaghetti prawn

I went for the pasta dish that Amy recommended – this is the Prawn Spaghetti with Tomato Sauce (RM 8.90). It came with two fully deshelled and large prawns which is rather generous for the price. It tasted good but I had eaten a late breakfast before this so I didn’t manage to finish the dish.

full house end

Full House Cafe has great service and reasonably priced food in a private air conditioned alcove. It’s like a little gem waiting to be discovered. The cocktails are cheap (albeit underpowered and volumetrically challenged) and the ambiance is relaxing, with soothing piped music and a laid back atmosphere that allows you to stay as long as you like. It’s good for hanging out with friends or your partner for a long, lazy lunch.

diana lau

This is Diana Lau (Amy, your finger is on the lens), who is currently doing her Form Five in my alma mater (and in the same class I used to be in to boot!). I have noticed that I have problems attracting the under 18 demographic to my blog, probably due to its content, so I have taken the liberty of passing Diana a stack of my blogger name cards to be distributed to her classmates when school starts again. 😉

Word of the Day:
Volumetrically challenged
(Adjective)
A politically correct term for a small amount of liquid that is better described as a drop, droplet, or moisture. 😉

Koreana review

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koreana

Koreana restaurant is quite an established institution serving authentic Korean food in Kuching. It has recently moved its premises to 101, complete with brand new décor and fittings.

koreana interior

I went there with Irene and Emeric during my last trip to Kuching. The new Koreana looks much better than the previous restaurant and features an upper level for more dining space.

koreana utensils

I like the eating implements (and also using unconventional words instead of just “utensils”) in Koreana. The chopsticks at Koreana are Korean chopsticks – it’s angular and oblique which makes it difficult to handle the first time you come across it.

koreana green tea

We all had a mug of steaming green tea (RM 2) since we had just consumed an excessive amount of Slurpees previously, which made us a little on the cold side. The weather was chilly too, for some reason – rainy season, probably.

koreana entrees

Koreana serves a select range of complimentary entrees for all diners. There’s kimchi (the staple of Korean food), clams in some sort of hot sauce, seaweed, anchovies, a salad and vegetables of some sort.

koreana slizzling

Irene had the Dolsot Bibim Bub (RM 20) which is described as “slizzling rice with assorted vegetables in stone bowl”. I’m sure they meant sizzling. 😉

koreana egg

The bibim bub (stone bowl mixed rice) comes with a raw egg which was cracked in by the waitress…

koreana mix

…and mixed thoroughly. Check out the look of concentration on her face. The raw egg is actually cooked by the excess heat from the stone bowl.

koreana kimchi

The obligatory kimchi is then added to the stone bowl mixed rice…

koreana bibimbup

…before it is served. Koreana serves a pretty mean bibim bup and a testament to the authenticity of the place is the Korean expatriates at a table beside us.

koreana kimchi rice

Emeric opted for the Kimchi Fried Rice (RM 12). It tastes a lot like the Dolsot Bibim Bub minus the theatricals. 😉

koreana cold noodles

I went for the Mulnaengmyun (RM 22) which is cold noodles in soup. It came with bamboo shoots and other vegetables and half a boiled egg. The dish was served in a metal bowl full of ice cubes. It’s not just cold, it’s freezing! I like! 🙂

koreana scissors

Koreana also provides you with scissors for the cold noodle dish to cut the noodles into more manageable lengths for slurping. I really liked the taste of this dish – the freezing cold soup tastes delicious and although the concept of having ice cold noodles may be foreign for some people, it actually tastes really good.

koreana chicken soup

We also ordered a bowl of Samgaetang (RM 35) to share. It is chicken soup cooked with ginseng Korean style and Irene insists that it is a very healthy substitute for ED meds. I’m not sure why she thinks me and Emeric has that kind of problem, but the chicken soup does taste good. 😉

koreana ginseng

The chicken soup with ginseng is served with half a whole chicken and lots of Korean ginseng. There’s also some rice at the bottom of the soup bowl and the rice expands and absorbs all the goodness of the soup and is meant to be eaten after everything else is consumed. It’s delicious!

koreana us

Koreana is a nice place to have dinner if you’re hankering for authentic Korean food. The bill came up to about RM 95 so it’s pretty reasonable for three people. Thanks to Irene for driving me around Kuching in search of the elusive Slurpee! 😉

RedCarrot by SugarBun

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red carrot

RedCarrot is designed as a “higher end” dining experience by SugarBun (the fast food franchise). Naturally, the concept of fine dining for a fast food establishment is rather different from boutique restaurants and such, and I wouldn’t use that adjective to describe RedCarrot at all (despite owning stock in SugarBun). 😉

red carrot interior

The ambiance is really quite warm and inviting and the place is air-conditioned. It tends to attract a different set of clientèle despite being located just above the SugarBun in Pedada. There’s no screaming hyperactive children running about with minimal parental control on the upper tier. 😉

red carrot bar

The place is quite conducive to conversation but the food isn’t anything to write home about, so I hardly ever go there despite it being just a two minute drive from my place. Autumn lives near me too, and the only reason we went there tonight was coz we’ve both already eaten dinner and wanted to get out of the oppressive heat without ADHD inflicted rug rats stressing us out.

red carrot drinks

We get more than our RSA (Recommended Stress Allowance) from our office already, so that’s enough stress vitamins and nutrients for healthy daily intake without adding to it at night. 🙂 RedCarrot serves a lot of carrot based drinks – this is Autumn peering at the Red Carrot + Beetroot (RM 5.80) and Red Carrot + Lemon (RM 5.80) that we ordered, trying to figure out which is which.

redcarrot fish

We shared one of their flagship dishes – the Fish Fillet “RedCarrot” Style (RM 13.90). “RedCarrot style” apparently means dousing the fish fillet with Thai chilli sauce and having a lot of red carrots (what else) on the side. It’s served with French Fries which tastes suspiciously like SugarBun French Fries (and in all probability is SugarBun French Fries since it’s under the same banner). It’s pretty good though.

redcarrot fruits

This is the Fruit Platter (RM 5) which comes with sliced green apples, starfruit, and honeydew. Autumn eats a lot of fruit, but I don’t. I have been getting excessive RSA intake lately and that, combined with the less than optimal fiber intake in the guidelines of the US RDA (Recommended Daily Allowance) has resulted in a prolonged bout of constipation. You don’t even want to know about my hemorrhoids. 😉

redcarrot us

RedCarrot is a pretty nice place to chill out and relax. The crowd it draws tends to be couples so it’s a more subdued and quiet place to have supper at. The food is nothing to write home about but the ambiance more than makes up for it.

redcarrot cf

…and I noticed that Autumn has a very interesting skill (?) of being able to eat fruits with seeds and then inconspicuously spitting it out onto a fork (!) of all places.

I am suitably impressed.

Tasting Room wine bistro review

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tasting room

Tasting Room wine bistro is located at Bangsar above Wine Cellar. It’s a wine bistro operated by the same people who runs Wine Cellar. The interior is very tastefully decorated and there is an al fresco balcony with seating arrangements for the nicotine brigade.

tasting room interior

I went there for dinner with Nicole and Grace. I was supposed to meet up with Nicole earlier at The Curve for a late lunch after finalizing the details for my sister’s wedding in KL but she couldn’t make it so we decided on an early dinner at Tasting Room instead.

into the future

Tasting Room has a themed wine tasting menu called Wine Flights. I went for the Into The Future 3-glass experience. It’s described as “A unique opportunity to time travel” and comes with the tag “Please ask for more information or be really adventurous; take the flight and see where you end up!”

future making

Into The Future is priced at RM 35 and includes a 2006 Alkoomi Shiraz-Viognier, a 2016 Alkoomi Shiraz-Viognier and a 2026 Alkoomi Shiraz-Viognier (!). You’re supposed to compare the taste between the original 2006 Alkoomi Shiraz-Viognier (the control glass) and see how well the wine ages with time.
 
into the future paper

The three glasses of wine (all originally the 2006 Alkoomi Shiraz-Viognier) are arranged on a paper liner and the sommelier starts the process of aging the wine 10 years into the future for a taste test comparison and then 20 years into the future.

chef du vin

I’ve read about this in Nicole’s blog and it gives you the opportunity to sample wines many years into the future by using a contraption that ages wine automagically at a rate of one year per second.

future 66

I also asked to age the wine 60 years into the future to beat Nicole’s 50 year old futuristic wine and ended up tasting a 66 year old wine from the future. It did lose much of it’s taste and was rather flat in nature but hey, I drank a wine from the year 2066! =D

nicole wine

Anyway, we started off with a bottle of wine that Nicole recommended. It’s a sweet white wine with a really long and foreign name which I couldn’t for the life of me commit to memory.

spaghetti raw egg

I opted for the Spaghetti Carbonara (RM 26.90) which is served with a half cracked raw egg in the middle of the dish. I was impressed by the presentation. You’re supposed to stir in the raw egg into the pasta.

fois gras

Nicole had the customized version of the Pan Seared Fois Gras (RM 29.90) which is described as “lightly fried with enoki mushrooms and expertly paired with delicate salmon roe quiche”.

pasta duo

Grace went for the Pasta Duo (RM 29.90) which is “an unusual combination of squid-ink angel hair and green tea soba pasta served with moist and juicy pan-seared scallop”.

second bottle

We ordered another bottle of wine and ended up staying for more than two hours. The total came up to about RM 400+ which is pretty reasonable, considering the two bottles of wine that we ordered. I think this is the second most expensive dinner I’ve ever had, the first was for a bill of RM 500+ for two. 😉

tasting room us

Tasting Room is a great place for gourmet food cooked with passion and fine wine and the ambiance is perfect for conversation. The proprietor is friendly and the sommelier is very helpful. It gets two thumbs up from me.

KL Trip Day 1: Meeting up with the Nuffnang team and Julian Hopkins blog research project

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bangsar heights

I arrived in KL last Monday to do some stuff related to my impending sister’s wedding. I was supposed to meet up with Grace at 6 pm after she gets off work coz I was crashing at her place at Bangsar Heights for two nights, so I had an entire afternoon to kill.

julian hopkins

I arrived at around 12 pm and met up with Julian Hopkins, who is doing a blog research project. He’s doing his doctorate in cultural anthropology about bloggers and wanted an interview with me. Read more about this research program about bloggers here.

soo kee

Julian wanted to bring me to this famous duck rice stall but it was closed so we ended up eating at the equally renowned Soo Kee Ipoh Chicken Kueh Tiaw soup.

soo kee stall

I expected the kueh tiaw to be like the Sarawak type of kueh tiaw (which is thicker) but the ones served here are much thinner and it’s really good.

soo kee chicken

The broth was absolutely infused with chicken soup and it’s very tasteful and not too filling as to induce post lunch coma.

soo kee soup

I love this stuff, I haven’t had it before since I’m not a big fan of soup dishes…until now. The Soo Kee Ipoh Chicken Kueh Tiaw soup really is that good. Anyway, Julian brought me to Monash University after that for a taped interview, which took up most of the afternoon. He kindly sent me back to KL Sentral so I could meet up with Grace. Julian is a really nice person so help out with his research program okay? 🙂

grace ong

Grace took me back to her apartment in Bangsar Heights where I stayed for the next two nights. I wasn’t really comfortable with the idea of sleeping with my future in laws since I smoke and all that and Grace’s room is a smoke-free room (as in you can smoke for free ;)).

jalan alor

I wasn’t due to meet up with my sister’s fiancé’s family until the next day so I hooked up with the Nuffnang team for dinner at Jalan Alor.

alor eat

Timothy suggested Restauran Sun Chui Yuen which is a bit of a tourist trap.

alor beer

I had a couple of beers…

alor food

…and we ordered quite a lot of food.

alor nuffnang

L-R: Samantha, Timothy, Nicholas, Yee Hou, Grace, Huai Bin (me).

Thanks for the dinner Nuffnang! It was great meeting up with all of you. The Nuffnang team are some of the nicest people I’ve ever met. 🙂

Noodle throwing @ Siong Kee Mee Kampua

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siong kee

Siong Kee is one of the most famous kampua noodle stalls in Sibu. Siong Kee Mee Kampua is located in Taman Muhibbah. The proprietor is the one manning the stall and has almost acrobatic displays of noodle handling from the pot of boiling water to the bowl.

siong kee kampua

This friendly and unassuming owner is a Guinness World Records holder (!) though not for kampua noodles. He is credited under Most weddings attended by a best man. Mr. Ting Ming Siong from Sibu, Sarawak has been best man at the most weddings in the world with 1,393 occasions and counting. His record holder status can be verified here.

siong kee card

He even has a name card that lists his achievements in…er, matrimonial services, and he is also the Malaysian Book of Records holder in that department. Siong Kee Mee Kampua is very busy almost every night due to the good noodles that he churns out (and I suspect his acrobatic feats and record holder status as well).

Kampua noodles is actually very simple to make but this man is the only one who makes it entertaining to watch:

siong kee 1

1. Blanch noodles

siong kee 2

2. Throw noodles up in the air (no one else does this except him) and catch it again

siong kee 3

3. Mix noodles with a lard based sauce

sibu noodles

I’m not sure if the noodle throwing actually adds anything to the flavor (though rumor has it that it makes the noodles more pliable) but it certainly makes for a very lively performance.

Everybody loves kampua throwing!

sibu kampua

I’ve been told by kampua aficionados that you should always eat the noodles plain to gauge the taste properly. Kampua is served plain de facto but you can opt to have it with soy sauce, soy sauce and chilli, or chilli sauce.

kampua me

I ate this one plain and I pronounce it good!

kampua us

I was searching for his record in the Guinness World Records website and chanced upon a record that I could easily beat – Most Ferrero Rocher chocolates eaten in one minute which currently stands at a meager five (5).

Watch out Reuben Williams! I’m gunning for your record. I can do six easily. 😉

Mitsu Tea House

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mitsu tea house

Clare has left for Kuching just now and bought me breakfast at Mitsu Tea House in lieu of sexual services rendered during her stay here. 😉 I’m kidding of course, I was just little more than her personal driver during the week she was in Sibu.

mitsu tea house outside

Mitsu Tea House is just about the only place you can get decent dim sum in Sibu. There is an al fresco seating area at the bottom…

mitsu tea house inside

…and an air-conditioned enclosure at the first floor. Mitsu Tea House was totally packed this morning – it seems like it attracts the Sunday morning crowd in droves!

mitsu tea house waitress

We finally managed to snag a table after a short wait and a waitress took our order. You can tell I woke up at an ungodly hour from my ruffled hair. I usually don’t do Sunday morning breakfasts. 😉

mitsu tea house cart

Mitsu Tea House has the ubiquitous dim sum carts doing the rounds but you can order a la carte from their menu as well.

mitsu tea house setting

Mitsu is one of the more successful eating establishments in Sibu with Mitsu Shabu Shabu offering Japanese cuisine and Mitsu Tea House with its impressive dim sum portfolio.

mitsu tea house tea

We ordered Chrysanthemum + Green Tea (RM 4 per pot), a mixture of two different tea leaves (and flowers). It came in a store branded teapot and cups, much like the eating receptacles over here.

mitsu tea house dragon bun

Steamed Pork Meat and Abalone Sauce Buns. This is pretty good stuff…it’s a little like “little dragon buns” where the sauce is sealed in the bun pouch itself…

mitsu tea house oyster

…and can be eaten as you eat oysters. Slurp it down. 😉

mitsu tea house rice

Lo mai gai (sticky glutenous rice) is another dim sum staple but Mitsu Tea House’s version disappoints. It was under flavored and lacking in carnivorous content.

mitsu tea house prawn

Steamed Shrimp Dumplings (har kau) was very good though. It has two shrimps in each dumpling and tasted exquisite!

mitsu tea house pastry

We also had Baked Cream Custard Pastry from their Dim Sum Pastries menu and it was alright….tasted like a Portuguese Egg Tart.

mitsu tea house noodles

Mitsu Tea House also serves noodles and we saw a lot of other tables ordering this. The waitress told us the Dry Fried Noodles with Beef was one of their specialties and we finished off the brunch with this carbohydrate laden dish.

mitsu tea house us

Mitsu Tea House has just about the best dim sum you’re going to get in Sibu. It’s the only specialized dim sum place in town but be forewarned – the crowd can be oppressive. There wasn’t an empty table to be seen in the entire establishment!

mitsu tea house divination

Hmm…there’s something about tea leaf divination… 😉

Curry fish head @ Phoenix Court, Paramount

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phoenix court

I had promised to buy a curry fish head dinner at Sheraton for some fellow bloggers who had helped me out in the Oreo and Heineken posts and they never really let me forget it. 😉 Unfortunately, Sheraton was closed for the week due to the proprietor being out of town so STP suggested that we head to Phoenix Court at Paramount instead.

phoenix court interior

Now, the interesting thing about Phoenix Court’s curry fish head is that the chef was originally from Sheraton (which has a legendary flagship curry fish head dish) but apparently the proprietor was the only one who knew the exact ingredients so the chef didn’t have the complete recipe for it.

phoenix court setting

Thus, the original Sheraton curry fish head secret recipe is still intact and Phoenix Court does a passable, but inferior version of the dish. However, that didn’t stop Phoenix Court from promoting the curry fish head as one of their flagship dishes. The other flagship dish of Phoenix Court is the the giant prawns in gravy. It’s served with a fried dough that’s cut into slices like a cake.

phoenix court tiger

I’m sorry I ordered Tiger beer, the place doesn’t have Heineken. 😉 Oh, I read in the papers today that it seems like there’s going to be no alcohol served at the Chelsea – Malaysia friendly due to certain religious affiliated political parties being unreceptive to the idea. Oh well. Anyway, The Mysterious D (TMD) had also saw it fit to grace us with her presence so it was a bit of a “Welcome Home!” occasion for her as well.

phoenix court peanuts

You pay RM 2.50, you get peanuts. 😉

phoenix court curry fish head dish

The curry fish head (RM 40) at Phoenix Court resembles the famous Sheraton curry fish head in all but taste.

phoenix court curry fish head

It still tastes pretty good though, but they really shouldn’t be comparing themselves to Sheraton.

phoenix court prawns

The giant prawns cooked in a special egg sauce (RM 42) is, in my opinion, the real flagship dish of Phoenix Court. The sauce is probably the chef’s secret now, and they should be promoting this instead.

phoenix court bread

It is served with a side dish of a huge chunk of fried dough much like a cake. It serves well to soak up the delicious gravy of the dish.

phoenix court prawns macro

This comes highly recommended from me – it’s really that good.

phoenix court us

Thanks to STP, Mary and D for helping me out with the posts! Cheers!
I know, my Photoshop skillz is really POHfessional. 😉

phoenix court napkins

The total was about RM 107.30 which is on par with Sheraton. Nowadays, napkins also RM 1.20 okay.

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