Australian Yee Sang Dinner @ Celestial Court, Sheraton Imperial KL

Australian Yee Sang Dinner

I just came back from my second yee sang dinner of the year. It was a Tourism Australia event for partners and media and this is a dinner I try to attend every single year. It’s always a blast to meet up with the tourism reps and the food at Celestial Court is good. This year had an ingredient for every dish (usually seafood) brought over all the way from Australia.

Abalone Yee Sang

I thought that was a brilliant idea!

Prosperity Yee Sang with Tasmania Ocean Trout with Truffle Sydney Green Lips Abalone

Prosperity Yee Sang with Tasmania Ocean Trout with Truffle Sydney Green Lips Abalone
The highlight of the yee sang is the Sydney green lips abalone (something I’ve been seeing a lot in yee sang this year) and the Tasmanian ocean trout. The plum sauce and acidity of this raw salad is spot on. I’ve never really enjoyed yee sang for the sake of it, it’s more like a tradition for me, but Celestial Court’s yee sang is quite yummy.

Double Boiled South Australia Mini Abalone Soup with Fresh Ginseng

Double Boiled South Australia Mini Abalone Soup with Fresh Ginseng and Wolfberries
I love abalone, especially in poon choy, and this year we’ll have another abalone filled poon choy too. The double boiled soup was done really well, with lots of ginseng goodness and a nice baby abalone in the clear broth.

Jasmine Tea Marinated Northern Territory Barramundi with Melbourne Vegemite

Jasmine Tea Marinated Northern Territory Barramundi with Melbourne Vegemite Soya Sauce topped with Fruity Dressing
This is my favorite dish of the night. I’ve had barramundi in Australia before and it’s always with crispy skin. However, barramundi cooked Chinese style with soggy skin is even more fabulous! I like the umami sauce, it’s made with Vegemite and goes very well with the flaky tender barramundi. I saw an extra piece on the table and didn’t hesitate to help myself to seconds. The hint of smokiness from the Jasmine tea marinate is just irresistible. smirk

Wok Fried Queensland Scallops with Celery and Flower Fungus in Premium Scallop Sauce

Wok Fried Queensland Scallops with Celery and Flower Fungus in Premium Scallop Sauce
The fresh scallops were really awesome too. There were two Malay guys sitting beside me (this is a pork free restaurant) and one of them told me this is his favorite dish due to the spiciness. The scallop sauce is actually a hot sambal and it goes surprisingly well with the soft and moist scallops. Very nice.

Stewed Bean Curd and Bean Puff with Dried Oyster Sea Moss and Darwin Broccoli

Stewed Bean Curd and Bean Puff with Dried Oyster Sea Moss and Darwin Broccoli
I am usually not a huge fan of soy bean and tofu byproducts but I was quite hungry tonight since I skipped lunch (was too busy and had to rush to make dinner in time). It turned out that this was quite pleasing to my palate, but no one could finish it, unlike the other dishes.

Five Grain Rice with South Australia Kinkawooka Blue Mussels and Barbeque Meat Topped with Bonito Flakes

Five Grain Rice with South Australia Kinkawooka Blue Mussels and Barbeque Meat Topped with Bonito Flakes
I ate every single mouthful of this individually portioned dish as well. It was the standard filler but I enjoyed the mussels from South Australia. I generally enjoy all types of seafood and would prefer it to any other protein.

Victoria Frost Berries with Chinese Nian Gao

Victoria Frost Berries with Chinese Nian Gao
The nian gao (sticky glutinous rice cake) is usually eaten around Chinese New Year. This was sliced and pan-fried and it tasted good with the tartness of the Victorian frost berries.

Chrysanthemum Ice Cream topped with Western Australia Macadamia Nut Crush

Chrysanthemum Ice Cream topped with Western Australia Macadamia Nut Crush
Wonderful stuff! We were all wondering what the ice cream flavor was since it was very mild when contrasted with the toasted macadamia nuts. I finally got a hint of chrysanthemum and thought it was ingenious to make a chrysanthemum flower flavored ice cream. It’s a very adult dessert, not too sweet with plenty of texture.

Tourism Australia Koala

There was a picture under the ramekins when they served up the ice cream. It’s either a hot air balloon or a tower and the latter was limited to 68 pieces. You can redeem it for a Tourism Australia koala soft toy while the default door gift was a gold wire mesh kangaroo with two Mandarin oranges. I got the first one but they were kind enough to give me one of each. The kids would love it!

HB Shamila

Thanks for the wonderful dinner Shamila! I really enjoyed all the seafood from Australia.

B & Best Seafood Noodles, PJ SS4


I discovered this haven for fresh fish connoisseurs way back in 2008. B & Best Seafood Noodles has a lot of different types of fish on ice and it’s one of the best places to eat a steaming hot bowl of fresh fish noodles. I was with my better half and her mom over the weekend and we decided to pop in here for a slightly luxurious breakfast.

B Best Restaurant

There is a wide range of premium seafood options for the taking – everything from grouper to huge prawns and scallops in the middle. The huge board above the stall lists down prices for every type of fish and ranges from RM 13 for Senangin to RM 26 for Estuary Grouper.

Red Grouper Fish Noodles

Red Grouper Fish Noodles (RM 15)
This is what my dear’s mom went for. You can opt for noodles or rice vermicelli or a mixture of the two. I personally think rice vermicelli goes better with all types of seafood due to the delicate nature of the meat but it’s personal preference. The fish didn’t disappoint, it was tender and the broth carried enough flavor while allowing the natural fish taste to shine though.

Queensland Grouper Fish Head Noodles

Queensland Grouper Fish Head Noodles (RM 26)
My better half had this one. It’s the special of the day. Queensland Grouper is just another name for Estuary Grouper. There’s only one fish head per fish so stocks are understandably limited. The fish head meat comes pre-sliced and it tastes better than regular body meat, at least for people who like fish. The texture of the flesh from a grouper’s face is a lot more pleasing – plenty of cartilage and collagen, I would highly recommend it over the regular cuts.

Napoleon Fish Noodles

Napoleon Fish Noodles (RM 26)
I had the humphead wrasse/so mei/蘇眉 with noodles. The fish is supple and yielding with a clean aftertaste. I liked it, but I exchanged a lot of my fish slices with my dear since I preferred the meat from a fish head. This place has a smorgasbord of fishes to suit all budgets from the humble mackerel (RM 13) to the midrange mullet fish (RM 20) right up to the Pearl Grouper (RM 26).

Whole Scallops

Whole Scallops (RM 18)
I also ordered a bowl of scallops to share. You can have this with noodles too, all the options are available with add-on noodles. The fat and juicy scallops are quite good, and fresh too. I chose this over the abalone since the latter comes in packs while the scallops are the real deal. They also have oysters, escargots, clams, and fish maw.

You’ll love this place if you enjoy a bowl of steaming fresh fish noodles. They have a range of species to fit every budget and you can even opt for the dry version (soup with seafood served separately) if you prefer. The prices are slightly higher than other dedicated estuary grouper fish noodle stalls like Ah Po Estuary Grouper and Min Yee Estuary Grouper but they have a wider selection of seafood here. The bill for the three of us came up to RM 84.50 but the fish portions are larger than it looks from the shock of green vegetables floating on top.

B Best Seafood Noodles

You’ll need to go early though. I made a Google Maps destination in my previous post, which I used to get there yesterday morning – I forgot how to go and the GPS marker is confirmed correct. :)

The Joy of Sharing, Kota Damansara

pulau ketam set

I wanted to bring my better half out to a new fish head place last night that I’ve been meaning to try for a while but it was raining heavily so there were no tables outside. It was also the Deepavali public holidays so a lot of people were out eating that night.

the joy of sharing

Unable to get a table, we went for a steamboat dinner instead at The Joy of Sharing. This is a very popular hotpot place that’s constantly packed but we managed to get seated. I always say that I’m not particularly fond of soup dishes or tofu (and steamboat has both in spades) but truth to be told, my palate has changed a lot as I’ve grown up.

joy of sharing

I’ll eat anything and enjoy it nowadays. We decided to go for a mixed Seafood Superior Soup and Tomyam Soup combination in our hotpot. The Seafood Superior Soup is the flagship of The Joy of Sharing and it’s actually quite nice. I also upgraded our order from the Pulau Ketam Set (RM 33.60 for 2 pax) to the Special Mix Set (RM 37.60 / 2 pax).

joy of sharing hotpot

The latter has everything the former seafood heavy option has, plus some pork offerings which you can cook shabu-shabu style in the hotpot:

  • Thick cut bacon
  • Pork balls
  • Pork slices
  • Scallops
  • Prawns
  • Fish balls
  • Fish noodles
  • Tofu
  • Eggs (quail and chicken)
  • Enoki mushrooms
  • Vegetables
  • Homemade dumplings
  • Rice vermicelli
  • Noodles

…and that’s just the ones I can remember. smirk

homemade dumplings

It’s actually a pretty good deal and I can see why the place is packed all the time. The service is good and refills for soup comes pretty fast too.

thick cut bacon

I found that I actually rather enjoy eating hotpot/steamboat during a rainy night and having to build up the flavors of the soup in the pot by gradually adding in ingredients is fun! The Joy of Sharing also has a new “soup” called Silky Porridge which is an innovative congee based soup for steamboat!

hotpot noodles

Parking can be a bit of a pain in that area, especially if it’s raining but as per custom with steamboat places over here, the staff actually helps you with parking. You can double park and block someone else’s car and if they finish before you, one of the waiters will come and get you to shift your car.

joy of sharing us

Our car was also blocked when we were done but the diner came out in less than a minute so I thought the system works really well. It’s a good dinner and we enjoyed the 2 hour respite from the rain, eating hearty and warm hotpot – the Seafood Superior Soup is really good.

scallops prawns

We’ll be back to try the new Silky Porridge “soup” when we feel like eating something more substantial. The bill came up to RM 48.40 for two, inclusive of drinks, which is quite cheap considering the items bundled into the set.

The Joy of Sharing
(also known as Ba Sheng Zai Huo Guo)
15, Jalan PJU 5/3
Dataran Sunway
Kota Damansara

Dinner at Little Beach Boat House, Port Stephens


Little Beach Boat House is a quaint little place just beside the bay at Port Stephens. You can hear the waves coming in at night and the wait staff is a duet of twins! The two Aussie girls look so much like each other that I just had to take a photo of them.

waitress aussie twins

The service is attentive and friendly and they had a special of the day, which I ordered. I actually recorded one of the twins reciting the dish in question so I can remember it, and she kindly obliged. Heh. This is one of the best restaurants in town according to Sharon, who dined with us last night.


There was popcorn on the table – a growing trend that I’ve noticed in a lot of restaurants, who serve this in lieu of bread. I think it’s great! The dishes has a bit of a modernist twist in them too, with foams, purees and jelly sauce components on most of the dishes.


Seared Scallops ($19.00)
Cauliflower puree, chorizo, salsa verde, roasted corn


This is really good! I like how the seared scallops and chorizo pairs up. Wei Zhi and I ordered different entrees and mains so we could try different things on the menu and this is her order.

Beef Cheek & Potato Croquette ($18.00)
W/ pee puree, binnorie feta & black garlic mayo

beef cheek croquette

I was more interested in beef cheek – a cut which is really flavorful if done right and they do it well here. It’s generously mixed into the crispy potato croquette and a nice touch is the black garlic mayo (the fermented garlic we use to make bak kut teh back home).

turkish bread

Toasted Turkish Bread ($10)
W/ balsamic & olive oil, garlic & herb butter, hommous and olive & feta tapenade


Miso Glazed Salmon ($33.00)
W/ soy roasted sweet potato, cashews, steamed greens and sesame & rice wine dressing

miso glazed salmon

I’m not a huge fan of salmon but according to Sharon (who also watches MasterChef Australia and offered me some) they did everything right in the “checklist” – crispy skin, no bones, juicy inside.

Seared Veal Medallions ($34.00)
W/ Jerusalem artichokes, baby spinach, green beans and parmesan & sage butter

veal medallions

I’ve cooked Jerusalem artichokes before, which is totally different from the globe artichoke. I ordered a Sauvignon Blanc which goes very well with my fish dish but makes the veal tastes rather bitter.

Crispy Skin Barramundi ($39.00)
Saltwater barramundi with roast pumpkin, broccolini, cherry tomatoes, bacon and a pee puree


This is my order, the special of the day. I didn’t know it was fried though, since I don’t particularly like grilled fish (any other cooking method is better) but I kept an open mind. I wanted to eat barramundi since Australia is one of two countries where you can find it. I asked the waitress for a wine pairing and she suggested either Sauvignon Blanc or a Riesling but “personally I’ll go for the former”.

sauvignon blanc

I took her advice and it tasted great with the barramundi! The Sauvignon Blanc is very sweet and pairs well with the fish. The skin of the barramundi is crisp and it’s a classic white fish which flakes well but has a stronger taste than other popular white fish like cod and John Dory. The barramundi is excellent when eaten with the sweet and smoky roast pumpkin though!

Boathouse ‘3 Pigs’ ($36.00)
Crispy pork belly, pork schnitzel, prosciutto, parmesan, chorizo, corn cob, bacon mayo & apple jam

boathouse 3 pigs

This is probably the restaurant’s flagship dish. It came on a huge wooden platter and has 3 (three) different pork items on it, including a crispy pork belly the size of a small steak! It’s beautiful and the apple jam has been jellyfied, giving it a bit of a modernist twist.

little boat house

The dinner at Little Beach Boat House was great, and the company better – we talked late into the night about everything, and I learned a lot about the Port Stephens area too. Tourism New South Wales and Tourism Australia picked up the bill (thanks Duglass and Sharon) and we all had a bit of fun with the friendly twin waitresses who look so much alike! :)

twin waitresses

I’m still at Port Stephens, heading back to Sydney later! I’ll be here until next week and you can follow what I’m up to on my other social media channels coz I got an AUD 2 per day data plan!

Posted: 8:53 am Sydney time (GMT +2)

Chilli Crab Noodles with Scallops and Asparagus

This is a really simple but delicious meal. It’s basically ramen that’s been spiced up with “premium” ingredients. The chilli crab instant noodles caught our eye while grocery shopping in Seremban – all of the ingredients were bought there while on the way back from Melaka.

chilli crab noodle scallops

The “semi dry” bit sparked a bit of discussion between us about how it’ll turn out so we chucked it into the basket. It turned out to be a great decision! Myojo Chilli Crab Flavor Semi Dry Ramen is currently our favorite brand of instant noodles.

chilli crab noodle

It’s a lot more expensive than regular instant noodles though – there’s only 4 packets in the RM 12.99 pack but this Singaporean ramen weighs in at 135 grams per packet (regular ones are somewhere between 65-80 grams)! I remember my girlfriend telling me it’s like eating out since each packet is slightly over RM 3 (!!!).

frozen scallops

I also got a packet of scallops – these cost RM 32.50 for just five (5) of the juicy mollusks but I wanted to follow the seafood theme. :D

sandwich ham

Ham was her addition. It’s pork sandwich ham from the cold cuts section but she insisted and I have to admit, it turned out well.


The final item to round up the chilli crab noodle dish is asparagus! I’ll tell you a funny story about it:

pan fried asparagus

I was doing all the cooking and heated olive oil in a frying pan before dumping in the asparagus. I was using a spatula to push it around and we were both standing around the heating element chatting and noticing nothing amiss.

cooking asparagus

It then dawned on me that we didn’t have water so we had to scramble to add water and salt to cook the asparagus.

cooking ramen

What was even funnier was that we found out (much) later you *can* actually pan fry asparagus but we didn’t know it at the time.


The scallops were pan fried till golden brown and an egg done sunny side up for good measure.

chilli crab instant noodles

Ham was added to the chilli crab noodles and since we didn’t have bowls big enough, we used a rice cooker pot to serve it. Haha! It was good though, we couldn’t finish it and reheated the rest by using the “Keep Warm” setting on the rice cooker the next morning (which tasted even better).

scallops asparagus egg

It’s pretty good, these semi-dry noodles – if you follow the instructions carefully, it turns out to be like noodles coated with gravy. It’s so good we’ve been looking for it ever since! :)

Alfredo Organic Black Bean Noodles with Scallops and Whole Pig’s Heart


I’m back with a cooking post! Yes, one of the signature cooking posts complete with lots of alcohol, dubious ingredients and a healthy dose of obscure references!

You will need:
Organic Black Bean Noodles
Pig’s heart (whole – available at the non-Halal section of your friendly local hypermarket)
Grozette FORMAGGIO da Pasta powdered cheese
Leggo’s Alfredo Pasta Sauce
Grapeseed Oil
Tabasco sauce
MasterFoods Mixed herbs
Onions and garlic


It’s a battle of premium vs. proletariat ingredients! The measly pack of scallops set me back a staggering RM 42.35 while the gargantuan whole pig’s heart retails at a very affordable RM 3.50.

pig heart

Let me clarify – this was supposed to be an angel hair pasta dish, but I forgot to get the pasta and thus we made do with this pack of organic black bean noodles. The texture is surprisingly similar and it looks the bit too. Heh!


Okay, to start off, you’ll need to ingest some ethanol to get you into a righteous cooking mood. My tipple of choice is Absolut Vodka.


The Tell-Tale Heart. Hmph. I shall give you a heart massage, CPR style.

cook pig

How do you cook a pig’s heart? Beats me, I’ve never cooked one before. I decided to wrap it in aluminum foil and chuck it into a fan assisted oven for 10 minutes.


It turns out that 10 minutes isn’t quite enough so I suggest 20 minutes instead. I also took the liberty of rubbing salt all over the pig’s heart for my version of marinating. Heh!

cooking scallops

Next comes the scallops – scallops are reasonably fast to cook after defrosting so I just dunked it in warm (not hot) water for about a minute before draining.


With the major ingredients out of the way, let’s get to the all-important sauce!


Leggo’s ready made sauces already has bits of meat and stuff inside but we decided to fry some onions and garlic and chopped some sausages into it for a heartier sauce.


We used grapeseed oil instead of olive oil for the frying, no particular reason for the choice – it was just there. The sausages were seared for a bit before the entire container of alfredo sauce was emptied into the mixture.


Leave the sauce on (very) low heat and start cooking the noodles.

noodles cook

I put in salt and a dash of grapeseed oil in the boiling water, much like cooking spaghetti. Drain the noodles after 3 minutes. I’ll love to inject the word al dente somewhere in here but there’s no way to get black bean noodles al dente. Oh wait, I just put it in twice. ;)


I emptied the noodles into a high sided plate and liberally poured the pasta sauce with garlic, onions and sausages on top. This is also where you add the powdered cheese and Tabasco sauce.


The sides are important as a barrier against spillage when you start mixing the alfredo sauce into the noodles.


Add a dash (or three) of mixed herbs and toss the pig heart’s on top.


Arrange the scallops on the side and I present to you:

final dish

Alfredo Organic Black Bean Noodles with Scallops and Whole Pig’s HeartIt tastes better than it looks, trust me.


You get to bite into the baked whole pig’s heart like a barbarian too. Get in touch with your Neanderthal roots yo!



I pronounce it Good (TM)!

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