The infamous RM 35 bowl of noodles in Sibu!

big prawn noodles

Yup, it’s the most expensive noodles in town! RM 35 for a bowl of big prawn noodles and RM 30 for a plate of fish noodles. It’s ludicrous!

(but quite a satisfying indulgence)

peeled big prawns
They even peel the prawns for you – including the “claw” of the freshwater Tiger shrimp

The last time I ate here was in 2008 and at the time the big prawn noodles are priced at RM 20. There’s been a RM 15 increase in just five (5) years for the same dish! In comparison, the big prawn noodles were just RM 15 in 2005. We just came back to Sibu to visit my mom and decided to have lunch here. I told my better half about their ridiculously priced noodles just earlier in the day before we flew over.

most expensive noodles

Min Kong is famous for their Foochow style fried and cooked noodles (char chu mee) and it usually comes in a huge bowl (but the portion is just enough for one person). My girlfriend went for the plate of tapah fish noodles (RM 30) while I went for the big prawn noodles (RM 35).

min kong couple

I must admit, we received absolutely *fantastic* service the moment we stepped into the door and asked for the high flying dishes. They also have normal versions (sans fish or prawns) at much more reasonable prices.

We both enjoyed the RM 67.30 lunch though โ€“ it does taste good, albeit overrated and overpriced. The extra RM 2.30 is for a glass of iced Milo – yeah, Sibu prices are much more expensive than the going rates in KL for brewed drinks.

sibu foochow noodles
Portion is for one, despite the high price

My dad tells me no one (locals or visitors) actually orders this nowadays due to the absurd cost. I guess we were the first in quite a while โ€“ we certainly did got top notch service. ๐Ÿ˜‰

Fatt Bakery – best kompia in Sibu!

fatt bakery

Well, or so my dad says. Haha! Everyone has their favorite kompia stall. The humble kompia is a bagel-like pastry that supposedly was strung around the neck of soldiers back in China (coz they have a tiny hole in each of them, like a donut) and eaten for sustenance in the battlefield.

flavoured kompia

I don’t know about that but people in Sibu have been snacking on them for ages. Fatt Bakery still does their kompia the old school way โ€“ slapped around a brick oven. It’s cooked by the ambient heat from the brick/stone oven โ€“ a lot of places uses a regular, modern oven now and it tastes totally different.

buttermilk kompia

Fatt Bakery does have one tasty new innovation though โ€“ buttermilk kompia! The sweet filling is placed inside the regular kompia and it sells for about 30 cents each (RM 2 for 6 pieces). Look at how it’s made to the left of the photo above! They also have pandan, custard and coconut flavors.

making kompia

Kompia actually only refers to the sesame seed covered, slightly salty variant. The larger and sweeter version is called chu nu piang. I loved this as a kid while my sister preferred the chewy kompia.

kompia sibu

Fatt Bakery does a brisk business though. There were people waiting in line to get the kompia while the husband and wife team prepares them in the open bakery. I had to walk around a bit to find it but it’s *opposite* the Sibu market, near the pork section. My better half loved the buttermilk kompia too!

I should have gotten more โ€“ we got a whole bunch back for her parents too! ๐Ÿ™‚

New Capitol Restaurant, Sibu

gold tablecloth

I just came back from dinner with my parents! I brought my better half along, we just flew in this morning โ€“ it’s been a while since I’ve visited my mom.

new capitol restaurant

She just went through another killer bout of radiotherapy from tumors spreading to her scalp and it’s been impeding her movement and cognitive systems a little so I thought I’ll drop by and say hello.

blended ice lemon tea

My mom is usually in Singapore but my dad convinced her to come back for a 1 week sojourn to eat the chicken over here. Apparently, it’s more nutritious. ๐Ÿ˜‰

raw vegetables

I was thinking about where to bring them to dinner tonight when New Capitol Restaurant came up. This is a very old establishment in Sibu โ€“ look at the display case with cognac bottles and the old school gold tablecloth!

sliced century egg

We wanted to have the signature Claypot Mutton but unfortunately it was sold out, so we ordered:

fried kampua
Fried Kampua
This is for my dear, who has eaten a lot of different incarnations of Sibu’s most popular noodles โ€“ except fried. New Capitol Restaurant does a pretty good rendition.

sweet sauce chicken
Sweet Sauce Chicken
This is quite good actually โ€“ it has cashew nuts and other goodies inside. I ate the most of this dish.

fu kui
Fu Kui Vegetable
I have no idea what this is. The New Capitol Restaurant waitresses came up with a platter of raw vegetables (see above) for us to choose from. My dad went with this one.

Tofu Soup with Oysters
It’s tofu, I ate half of my bowl just for the sake of eating it but I don’t like tofu as a general rule. It’s so funny, I just realized that I didn’t even take a photo of this dish coz I don’t like tofu! Haha!

foochow wine duck
Red Wine Sediment Duck
This is the famous Sibu Foochow cuisine condiment known as โ€œhong zhouโ€ – literally the remains of home made red wine. It’s slathered over a duck and deep fried. I’m not a huge fan but it tasted alright.

huai yee

The bill came up to RM 66.70 โ€“ it was cheaper than our extravagant lunch! It’s good to talk to my parents and spend time together with all my loved ones over dinner though.

red wine duck

That was worth the price of the flights back home! ๐Ÿ™‚

Homemade Creamy Broccoli Pesto with Pasta

homemade creamy broccoli pesto

My better half wanted to make pesto โ€“ in particular, a creamy pesto with broccoli. I told her pesto needs to have pine nuts, Parmesan cheese and basil leaves for it to be properly called pesto but she showed me a recipe and talked me out of using the nuts. I won out on the cheese and basil though โ€“ we actually have a nice herb garden with basil leaves.

broccoli florets

…so that’s what we did over the weekend. I must say it’s quite a success, although this isn’t a traditional pesto with pine nuts but more like a creamy broccoli sauce.

This is actually from a recipe that we adapted from Smitten Kitchen.

steamed broccoli heads

There’s a head of broccoli that’s starting to turn yellow so we steamed that for about 10 minutes and cut the crown into florets. I chopped the stem almost down to the head. I *did not* use the stems at all, some recipes call for that, I only use the broccoli florets.

ingredients broccoli pesto

This is what we put into the food processor:

  • 1 small broccoli
  • 2 cloves raw garlic
  • 50 ml heavy thickened cream
  • 3 heaped tablespoons of Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese
  • Basil leaves
  • Salt and pepper to taste

I would say the most important thing in that creamy broccoli pesto sauce is the garlic. It’s no good without the garlic! I almost forgot to put it in.

adding fresh basil

Our herb garden is just starting to flower so we just picked a few fresh basil leaves to throw inside the food processor. I pulsed everything and processed it for about 30 seconds until all the ingredients were meshed well together.

cooking linguine

This is our first attempt in doing this so we just cooked some linguine and tossed it with our home-made creamy broccoli pesto.

The linguine was mixed with a huge chunk of butter. I reckon that since there’s olive oil in the pesto sauce, the pasta would taste better with butter. It did! We also had a simple poached egg with the pasta dish.

creamy broccoli pesto

It tasted really good! The heavy cream combined with the Greek yogurt makes a very nice base for the interesting textural experience of having millions of tiny broccoli florets rubbing against your tongue with every bite. The creamy pesto paste isn’t too heavy and rich either – we were surprised to find out it’s actually very light.

creamy broccoli pesto pasta

It’s not a traditional pesto but I’m keen to do one next time with our own basil leaves and some toasted pine nuts. As for this creamy broccoli pesto, it’s simple and delicious, a wonderful alternative to the heavier pasta sauces we’ve been using lately!

Summer truffles, our own garden and chocolate chip cookie ice cream sandwiches!

tuber aestivum

This is what I got my better half for our anniversary! It’s summer truffles or Tuber aestivum. It’s not as good as white truffles or black truffles but it’s something I can afford without breaking the bank โ€“ a small chunk of Perigord black truffle the size of a snail can cost RM 2,000 โ€“ if you can find it!

white truffle aroma

I’ve never found truffles for sale here. I’ve seen olive oil infused with white truffle flavor (which usually costs around RM 100 for 200 ml) but that’s a very different thing. White truffle flavor isn’t white truffle, it’s synthetic, but it’ll make a good condiment (some people call it the mediocre chef’s crutch ;)). It tastes good and that’s what you get when you order thick cut truffle fries.

black truffle aroma

But there are actually no real truffles inside that bottle of olive oil. It’s just chemicals for flavor. One step up would be the 1% truffle oil infusions where you do get a few small shavings of truffles (equivalent to 5% fresh truffle) but is also rounded up with artificial truffle flavor and aroma.

truffle oil

This would usually set you back around RM 200 or so for a 200 ml bottle. I wanted to get this one actually since it has that distinctive truffle aroma I wanted my dear to taste.

However, I saw real summer truffles from Italy! It’s just 35 grams (50 grams if you include the water) and it comes in a tiny bottle that I thought would be perfect for a present!

summer truffles

I’ve wanted to get her some truffles since she’s never had them before. This is just about what I can afford right about now and I thought it’s nice to get real truffles for that price!

herb garden

My dear got me this! It’s a living garden โ€“ or rather a herb garden that she made and stuck with all sorts of notes. I love it!

(and also a toothbrush and hand washing liquid โ€“ she has a very practical side that I love)

I’ve been taking care of it ever since! I water it a little every day and give it some sun (recently started putting it outside at night so it’ll get some dew too). I thought it’s a perfect present, she’s always so thoughtful. We can now harvest our own herbs from our own garden! ๐Ÿ˜€

pandora autumn 2013

I also got her a Pandora charm from the new Autumn 2013 collection.

pandora charm

I thought this one was quite relevant and she said something that I felt quite happy about โ€“ the charm bracelet has our own story! I’m glad she liked it.

food processor

I also made dinner for her (more about that soon). It was a working day so I had to rush here and there, running about like a madman trying to get everything I needed.

cookie ice cream

It was a very nice anniversary that we rounded up with a nice chocolate chip cookie sandwich filled with ice cream from Good Humor.

hb ling 7th

I’m glad to have her in my life, it has brightened it much and I’m all the better for that! <3 pandora 2013

I love you dear! *hugs my dear*

How to French Cut a whole chicken into a crown of breast (step-by-step with photos)

whole chicken

This is the first time I’ve ever cut up a whole chicken. I usually just specify the part(s) that I want from the butcher and he does the rest of the work. However, this time I needed a very specific cut โ€“ a beautiful French Cut crown of breast with the skin intact.

free range chicken

I actually saw this in a MasterClass episode and wanted to replicate the dish. It’s not a live chicken of course but it has everything still intact โ€“ head, innards etc – it hasn’t even been disemboweled. I bought this for RM 24.60 โ€“ it’s a free range chicken that goes for RM 18 / kg.

removing organs

The first step is to cut off the head, ass (Bishop’s nose) and feet so you have more room to work with.

giblets

Then, you’ll have to take the organs out of the body cavity of the chicken โ€“ just put your hand down the cloaca (chicken don’t have an anal cavity) and pull out everything you can feel. It’s connected so it’s not that hard โ€“ everything from the heart to the liver can be just extracted by just pushing your entire fist in and pulling hard to get the giblets.

pulling giblets

Think of it as the opposite of stuffing a turkey. smirk

cutting whole chicken

I put everything I’ve cut up or removed on a dinner plate for future use.

removing wishbone

The next thing is to remove the wishbone from the chicken. It’s located somewhere in the neck โ€“ there’s a small bone that can be cut out and discarded so the crown of breast will be perfect.

cutting legs

I wanted that particular cut to be heavy on the skin so that it’ll be moist so I made the incisions on the skin very close to where the drumstick ends.

crown breast skin

The next step is to twist the entire chicken leg to the opposite direction (to where the chicken would naturally stand if it’s alive) and cut out the leg at the thigh from the oyster that surround the bone.

removing legs

This will allow the skin from the thigh part to cover the entire breast.

french cut chicken

Next, I sliced off the wings and did a French style cut that exposes the bone of the mini drumstick on the wing. You don’t have to do this but it looks pretty. I didn’t do a very good job at it though since it was my first time โ€“ I cut it too high up on the joint.

removing carcass

The last bit that needs to be done is to chop off the rest of the carcass. Save this for stock!

breast crown

You’ll have a nice crown of breast with quite a lot of skin on โ€“ just the cut I wanted to have for an awesome dish I made over the weekend!

cut hand

I learned a lot about dressing chickens while doing this (and cut my hands several times too) and I’ll just buy whole undressed chickens from now on…

french cut

…so I can get the exact cut that I want! ๐Ÿ™‚

Mid-Autumn 2013 Mooncake Roundup: Beverage flavored, Disney and Musang King mooncakes!

2013 mooncakes

Yup, it’s the annual Mid-Autumn Mooncake Roundup! Oh wait, I don’t think I ever had one. Haha! I believe one of my first mooncake posts was in 2004 โ€“ a review on a rather nice licensed S.H.E. limited edition mooncake set. I’ve also made my own mooncakes before.

There’s three batches of mooncakes I got from 3 different manufacturers this year โ€“ most of them *new flavors* for 2013:

tai thong mooncake

1. Tai Thong

This is the first mooncake I ate this year. My girlfriend bought it and gave to me coz she knows I love durian mooncakes!

Snow Skin Durian Coulis (RM 18)

durian mooncake

We absolutely adored this mooncake. The durian flesh is unnamed, probably D24 but it’s really good. The skin balances really well with the flesh too so it’s the durian mooncake benchmark for this year!

tai thong durian

We also wanted to get the Imperial Musang King Royale for RM 78 / 2 pieces but it was sold out!

moon cakes

The 2013 new mooncake flavors:

Sweet Paradise (RM 16.50)

This is a snow skin mooncake from the new flavors under Tai Thong’s moooncake offerings for 2013. They’re having a lot of drink and dessert inspired mooncakes and this is a coffee and custard coffering.

Pineapple Sesame Crunch (RM 16.50)

new mooncakes 2013

We didn’t really like this snow skin mooncake โ€“ the pineapple โ€œegg yolkโ€ is alright but the sesame doesn’t really go well with it.

Low Sugar White Lotus Single Yolk x 3 (RM 16.50)

A low sugar variant (very popular these few years for the health conscious) of an old classic!

Assorted Fruits, Nuts with Chicken Bits (RM 16.50)

This used to be made with lard but a lot of mooncake manufacturers now use chicken to comply with the halal certification (okay for Muslims to consume) which is a shame as this is one of the real original mooncakes and I really doubt Muslims are a huge target market in mooncakes โ€“ not enough to make a difference anyway.

Teh Tarik Delight (RM 16.50)

It’s the national drink of Malaysia โ€“ now in mooncakes. I bought one for us and one of my future-in laws. It was a bit of a letdown though โ€“ it wasn’t as tasty as I thought it would be and the pulled milk tea flavor is sadly missing.

The good thing about the Tai Thong mooncakes is that we got not only 30% off but also 2 free mooncakes (for every 4 purchased in a box set)

tai thong mooncakes

The free mooncakes are:

Limau Manis (RM 16.50)

This is translated as โ€œsweet limeโ€ and it’s a baked mooncake. It continues the trend for beverage inspired mooncake (it’s a common drink here) and actually has a sweet lime filling and an asam jeruk (salted dried plum, or known in the states as crack seed) filling as the โ€œegg yolkโ€. I think this isn’t doing well, which is why it’s the designated giveaway mooncake on purchase.

free mooncakes

White Mocha Delight (RM 16.50)

This is another beverage inspired mooncake in the conventional baked format. It has a chocolate and coffee layer but nothing really pops from this. Tai Thong gives out Limau Manis mooncakes for free as default on purchase of every box of 4 but I asked if I can change and the guy there said that this is the only other option he can give out. You can’t change to other similar priced mooncakes and you have to ask to get the White Mocha Delight so I guess these two aren’t exactly flying off the shelves. smirk

2. GODIVA Mid-Autumn 2013 Mooncake Collection

godiva mooncakes

This is a limited edition I got for my better half which cost me RM 159. It’s the most expensive mooncake I ever bought but well worth it. We ate it on the night itself and the entire GODIVA 2013 Mid-Autumn Limited Edition mooncakes was reviewed on a previous post.

3. The Baker’s Cottage

mooncakes discount

We were just getting some bread one day and saw a huge queue of people buying mooncakes. We didn’t get any that day but there was a Musang King durian mooncake that we had our eye on. I swung over on the afternoon of Mid-Autumn festival and saw that they had a 40% discount across the board!

ultimate musang king

Ultimate Musang King (RM 26.80)

disney mooncakes

This was slightly disappointing…at first. It’s a Disney mooncake with Mickey Mouse stamped on it. We both looked apprehensively at the filling since it doesn’t have the same โ€œreal durian fleshโ€ groove going for it. However, after a couple of bites, it turned out that it was really good in its own way too! I’ll say it’ll give Tai Thong’s Snow Skin Durian Coulis a good run for it’s money. Note the difference between the fillings though – this doesn’t have an interior “egg yolk” of real durian flesh:

musang king mooncake

The Bakington version is made with Musang King durians, which explains the price premium. It’s a licensed Disney product too.

Cheesy Choc-Oreo (RM 16.10)

oreo mooncake

I know that my dear loves Oreo (have bought chocolate covered Oreos for her before) and this mooncake seems very promising. It’s a baked mooncake and it’s good but it’s nothing to write home about. It’s just passable but not really breaking any new ground. It does have real Oreo cookies inside though.

Supreme Manju (RM 16.50)

supreme manju 2013

This outstanding mooncake is what the both of us liked the most this year! It was heavily promoted by The Baker’s Cottage โ€“ there’s a huge poster saying something along the lines of โ€œ2013 new flavorโ€ and so I decided to get one of it to check out.

supreme manju mooncake

It’s bubble wrapped and treated with a lot of respect. This one is baked in-house unlike the licensed Disney mooncakes…and it’s delicious!

The Supreme Manju truly lives up to its name (which I take to mean โ€œsupreme satisfactionโ€) – it’s a Cantonese style Shanghai mooncake with flaky pastry and a toasted pecan nut on top. There’s just something about the combination of the style of the mooncake (always loved Shanghai style pastry over baked or snow skin mooncakes) with the salted egg yolk, mung bean and lotus seed paste combined with maple and custard.

supreme manju

It just works! We just opened it last night (as in Saturday night) and we both loved it! It’s not only cheaper than Tai Thong’s offerings but it’s a new flavor that is so edible, so delicious that my dearest told me it makes you want to have another bite just after finishing one. I agree, the flavor profile is amazing and I wish I had gotten more of this flagship bakery mooncake. It get the title of Best of 2013 from us! ๐Ÿ™‚

Godiva 2013 Mid-Autumn Limited Edition Mooncake Collection

Godiva 2013 Mid-Autumn Collection

I saw the Godiva 2013 Mid-Autumn Limited Edition Collection last week at the Suria KLCC shop in Malaysia. I was quite intrigued and thought it would make a lovely gift for my girlfriend. There’s a box that cost RM 463 (I think) and I figured it’ll be worth it since it’s premium chocolate mooncakes and you only get it once a year.

Godiva 2013 Full Moon Indulgence

This is the poster I saw โ€“ Full Moon Indulgence.

Godiva 2013 Mooncakes Limited Edition

However, when I came back just 24 hours later, the box set was sold out! This really is a limited edition run. There’s a RM 249 box set but I didn’t quite like that since it has the regular GODIVA range of chocolates inside.

Godiva 2013 Mid-Autumn Limited Edition

Thus, I bought the GODIVA 2013 Mid-Autumn Festival Limited Edition box that was in the poster โ€“ it’s RM 159 for one large chocolate mooncake and 8 mini chocolate mooncakes.

Godiva 2013 Mid-Autumn Price

That’s the most expensive box of mooncakes I’ve ever purchased! It’s worth it though coz it’s for my better half. ๐Ÿ™‚

There are two types of large chocolate mooncakes โ€“ this Belgium purveyor of fine chocolates produced a dark chocolate version and a milk chocolate version. The RM 159 box only has the dark chocolate version but there are 8 mini-mooncakes called Pepite Mooncake Chocolates that gives you a taste of the entire range of the Godiva 2013 Mid-Autumn Festival collection!

Godiva 2013 Mooncakes

The 3 different flavored chocolate mooncakes are:

White Chocolate Mooncake: Strawberry-Pomegranate Crunchy

This is a white chocolate mooncake with a filling of crispy strawberry crunch and pomegranate chocolate ganache. I liked this one the most โ€“ the white chocolate exterior tastes sweet and the strawberries inside has bits of fruit still on it!

Milk Chocolate Mooncake: Apricot-Peach Crunchy

The milk chocolate exterior is made with Ghana milk cocoa, Turkish hazelnut and Louisiana walnut. The two different nuts makes up the two layers inside the chocolate mooncake and the two different fruits makes it taste like a nectarine dipped chocolate.

Dark Chocolate Mooncake: Mango-Passion Fruit Crunch

This is 64% Peruvian dark chocolate as the exterior with soy beans in Hawaiian almond paste and caramel hazelnut to balance the bitter dark chocolate. I like the mango and passion fruit inside too! This is also available in the large size that we’re going to eat tonight!

I think you can buy the large chocolate mooncakes individually for about RM 80 (calculating back from the box price) but I got the 9 piece Mid-Autumn Gift Box since I wanted to try all three flavors and the large mooncakes are only available in dark and milk chocolate.

godiva 2013 collection us

It’s the most expensive mooncake I’ve ever bought but I think it’s also the most unique one! We’ve had the Pepite Mooncake Chocolates (one of each flavor) and we’re saving the big one for tonight. The 9-piece Godiva 2013 Mid-Autumn Festival Collection has one large dark chocolate mooncake and 8 pepeite mooncake chocolates (2 of white chocolate, 3 each of white and dark chocolate).

Godiva 2013 Mid-Autumn Mooncake

The box looks good too โ€“ it’s packed in a full moon configuration! ๐Ÿ™‚

Celebrating Mid-Autumn Festival with the Future In-Laws

hb ling ethel

This photo was taken by the little one!

mooncake festival 2013

We just celebrated the Mid-Autumn festival last night! Yup, it’s several days early but that was the date it was decided on since Monday is a public holiday and everyone could make it. I was pleased to be invited by my better half’s parents to come over for dinner.

mooncakes in laws

I bought some mooncakes to bring along as a gift. I spotted a teh tarik (pulled milk tea) version which I wanted them to try while my dear chose more conventional ones like white lotus and assorted nuts with chicken bits. The Imperial Musang King Royale (RM 78 / 2 pcs) has long been sold out.

mid autumn dinner 2013

It’s good to have a home cooked meal while celebrating the mooncake festival in a home setting. My family is partly in Sibu and partly in Singapore so I don’t get that myself.

dragon lantern

There were also a lot of kids playing lanterns โ€“ I remember this vividly from my childhood and both of us lit some as well. Haha!

mooncakes 2013

There’s a lot of weird and wonderful lanterns now โ€“ the little one got an Angry Birds version while the big one got a rather unwieldy and large dragon, which burned on one side after a while.

mooncake family 2013

It was a good night spent with the future in-laws. Happy Mid-Autumn Festival 2013! ๐Ÿ™‚

Highlights of our Langkawi trip: A foul madame, Underwater World and chocolates

ladies indoor pool

This is not the strangest thing we’ve seen on this trip. It’s also not related to the titled foul madames. The resort we stayed in actually has an indoor covered swimming pool just for the ladies!

jellyfish

If you’re wondering what’s going on inside and whether it requires an adult ID for entry…wonder no longer. The answer is nothing much and no. It’s just a feature to attract Arabic and other Middle Eastern families due to their Muslim religion. You can’t very well swim in a burka. It doesn’t exactly cut through the water like Ian Thorpe’s drag resistant and aerodynamic bodyskin swimming rig.

ritter sport

On to other matters, we also went chocolate shopping! We must have bought hundreds of dollars worth of imported, duty free confectionery.

ritter sport choc

I ate frozen Ritter SPORT for two weeks straight coz it’s 3 for RM 11.30.

ritter loacker limited edition

They also had this limited edition exclusive where they collaborated with Loacker (most famous for their wafer coated chocolates) for a Ritter-Loacker exclusive! It’s a Ritter SPORT that has a Loacker wafer inside and comes in two flavors โ€“ Strawberry & Vanilla-Wafer and Raspberry & Cranberry Yoghurt.

cognac chocolates

I thought it was okay, my better half loved it though and I must admit, it’s a pretty cool temporary partnership. It’s kinda like how Mars and Pods work but it’s for a limited time only.

liquer chocolates

On to other things, I saw the usual array of liquor chocolates and bought an Anthon Berg limited edition. This time they did a cocktail series! They usually do a standard array of liqueur chocolates with fillings made with Jack Daniels, Otard, Famous Grouse, Canadian Club etc and I don’t get overly excited with them.

chocolate cocktails

The Anthon Berg limited edition cocktails series doesn’t have branded liqueur inside but cocktails! It still uses the same hollow chocolate bottle with liquer inside though โ€“ I thought a cocktail glass would be cool. Flavors are Cosmopolitan, Mojito, Margarita, Strawberry Daiquiri. Not too bad but GOLDKENN Remy Martin cognac sticks are much better (although more expensive).

underwater world

We also went to Underwater World coz the kids wanted to go. There’s all sorts of underwater creatures kept in captivity from pink flamingos…

pink flamingos

…to penguins.

penguins

It reminded us of our first holiday together at Phillip Island in Melbourne. We went to the Penguin Parade and we tried to do a similar pose here. Haha!

us penguins

Langkawi’s Underwater World is getting a little run down and there’s not much for returning (or first time) visitors to see but it’s worth a trip if you have little kids.

huge fish

Hell, I even bought a ridiculously priced photo of us that we halfheartedly posed for (my better half told me not to get it coz it’s expensive) at the entrance coz I wanted a memento with my dear and the kids at the last minute. I did the same for our Sunway Lagoon trip. I guess I’m becoming one of those schmucks who goes for these things nowadays. smirk

foul madames

I bet you’re really wondering about that foul madame at this point now.

ful medames

It’s not a person, it’s a dish from Egypt that you can make yourself at the breakfast buffet. It’s the resorts policy to attract visitors from that region at work again. Ful medames is described as โ€œcooked and mashed fava beans in olive oilโ€.

langkawi photo

That’s the last of Langkawi, till our next trip, here’s the aforementioned photo of us! ๐Ÿ˜€

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