Chee Keong & Mei Sze’s wedding @ Summer Palace

Chee Keong Mei Sze Wedding Banquet

This is the first wedding we attended this year! I had missed a friend (and co-worker) wedding in December 2014 due to prior commitments, so this is the first wedding of 2015. It’s a bit unusual as the traditional Chinese wedding banquet dinner was held on a Sunday night and the restaurant was quite far in Putrajaya Marriott Hotel so we got home quite late yesterday.

Summer Palace Putrajaya Marriott

The bride and groom had a ceremony earlier in the day which culminated in this wedding dinner. I knew the couple from a previous trip to Bangkok and the 9-course banquet was held at Summer Palace – the Chinese restaurant at Marriott in Putrajaya.

HB Ling Wedding

It’s a very nice place for a wedding – I’ve eaten here before at a company dinner and the food wasn’t too bad but the scenery and service is the main selling points. The servers are very conscientious about changing your plates after every course and I had a glass of The Macallan 12 year old for my drink.

Deluxe Five Happiness Combination Platter

Deluxe Five Happiness Combination Platter

This is the first course and instead of the traditional “Four Seasons” plate with four food items this has five different hot and cold elements. There’s also the increasingly common theatre that goes with the first course, with the servers getting in line and doing a performance before grandly putting the first plate on your table.

Deep Fried Salted Egg

I first saw this at my sister’s wedding in Sibu but it wasn’t present at her wedding in KL. We thought the cold pork belly/duck breast slices were the best part of the dish – it was lying on a bed of pickled jellyfish which provided a wonderful acidic element. We also loved the boiled and deep fried salted egg.

Double-boiled Chicken Soup with Baby Abalone, Top Shell & Chinese Herbs

Double boiled Chicken Soup with Baby Abalone

Shark’s Fin Soup has gone out of vogue since the environmentalist types and the wannabes/sheep started a crusade against it. I’m personally ambivalent about the issue, as most people who really understand the issue, with the entire hypocrisy (and racism) of Sea Shepard and other militant environmental organizations on one side and the heritage of Icelandic culture (hákarl – fermented Greenland shark), Canadian legal seal meat and Japanese/French proudly unapologetic cuisine on the other.

However, I think the substitution of shark’s fin soup with a clear soup with premium ingredients like abalone, fish maw, top shell (magpie shell) and such is a good thing too and it tastes better and there was been a spate of fake shark’s fin going around in the few years before it became the “S-word”.

This is a good example of a nice clear soup which highlights the abalone, top shell, chicken and fish maw and it’s individually portioned beforehand.

Roasted Sesame Chicken & Roasted Chicken

Roasted Sesame Chicken

The chicken done two ways is a nice twist on the traditional roasted chicken. However, I’m not a huge fan of chicken done this way – there’s no sea salt or plum sauce for the slightly overcooked and dry roasted chicken and the roasted sesame chicken wasn’t much better.

Steamed Mandarin Fish “Unicorn” Style

Steamed Unicorn Fish

This seems to be the latest trend in serving fish at Chinese banquets! The fish is totally de-boned and filleted. The fillets of fish is then wrapped around a long, tubular “fish ball” and presented on the carcass of the fish so it looks like rolled up fish flesh.

Unicorn Fish

I’m a purist so I still prefer steamed fish served whole but I have to admit, this “unicorn style” platters of fish is very easy to eat, and the fish ball inside makes it taste artificially good with lots of MSG!

Chilled ‘Ming’ Prawns with Mayo & Stir-fried Prawn Balls with Butter Cream

Chilled Ming Prawns with Butter Cream

This is the best dish that we had the entire night! There’s huge prawns done two ways, and they’re all de-shelled and de-veined. One is cooked in a sweet and wet butter/mayo sauce and the other is deep fried in butter. It’s very creamy and I love the huge, juicy prawns – I had three and my better half had two.

Braised Assorted Dried Seafood with Broccoli

Braised Assorted Dried Seafood with Broccoli

I love the texture of sea cucumber! I’ll actually order this if I see it around. There was a RM 60 PNG (Papua New Guinea) sea cucumber promotion at Glory Cafe in Sarikei when we went but I was too full to order it. The sea cucumber here is done well, thickly sliced and full of slippery and chewy collagen. I also liked the mushrooms – very flavorful, especially with the bits of dried and rehydrated scallops in the reduced sauce.

Special Three Layered Fried Rice

Special Three Layered Fried Rice

There’s nothing special about this dish – it’s just rice done three ways. There’s plain fried rice on top, rice fried with light soy sauce in the middle and cooking caramel (dark soy sauce) fried rice at the bottom. That’s what causes the layered coloration and it was very oily – this is a dish for people who’re still hungry to fill up before dessert is served.

I know people who eat this way – main dishes only (fish, chicken, pork etc) with no accompanying rice in a multiple course banquet where they fill up on fried noodles or rice as the last course, it’s a different style of eating but we were too full at this point to eat more than a spoonful of the rice to taste it.

Special Dessert Combination

Special Dessert Combination

This is actually pretty decent! They made the crushed peanut covered mochi to be flavorless (except for the smoky and nutty accents from the peanuts) so the sweet component comes from the mung bean shaped and moulded into a cartoonish ear of corn.

It’s meant to be eaten together and it’s a good pairing.

The Chinese characters makes a lot more sense than the English translation though. Haha.

Chilled Mixed Fruits with Avocado Cream

Chilled Mixed Fruits with Avocado Cream

This is the highlight of the dish and it was what we had saved up space for. We both thought an avocado based dessert sounded delicious and we’re glad we waited for this even though a lot of people were leaving at this point to beat the traffic and try to get home before a work day. It has a wonderfully rich mouthfeel and a nutty flavor that’s very morish. Delectable!

Chee Keong Mei Sze Wedding Photo

Congrats and all the best to the newly-weds! :)

Min Yee Estuary Grouper Fish Noodles (RM 18)

Garoupa Fish Noodles

Min Yee is located at the same coffee shop which hosts Ah Po Grouper Noodles so it has some stiff competition. However, their estuary grouper fish noodles are cheaper at RM 18 compared to Ah Po’s RM 22. The portion seem to be slightly larger too, at least at first glance – this is due to them not slicing the fish too much and presenting beautifully thick slabs of fresh garoupa.

Min Yee Grouper Fish Noodles

They’re also known for their fresh handmade grouper fish ball noodles too! The Estuary Grouper Fish Ball Noodles are RM 6 per bowl and the fish balls have that prized bouncy texture:

Grouper Fishball Noodles

I ultimately found that each stall has its own charms. I’ll go for Min Yee’s Estuary Grouper Fish Noodles if I want a simple clear broth, untainted by soup stock, that allows the thick slices of estuary grouper (also known as “Loong Tan”/King Grouper) to shine through. The fish slices are equally fresh but this stall does it thicker so it’s more satisfying to eat.

Loong Tan Fish Noodles

I love eating fish noodles, and I don’t mind paying the higher prices, especially if it’s good fish. There’s a RM 30 fish noodle in Sibu but the fish noodles I’ve eaten here is a lot better, and more reasonably priced too.

Estuary Grouper Noodles Me

My current favorite is Ah Po Grouper Noodles but Min Yee Estuary Grouper Fish Noodles does a more than satisfactory job too, especially if you prefer a blander broth with no MSG that allows the estuary grouper fish slices to shine through.

Estuary Grouper Noodles

Min Yee Estuary Grouper Fish Ball Noodles
Restaurant Big Family
Lorong TSB 10A, Taman Industri Sungai Buloh
GPS: 3.166326, 101.569765

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

Waterfront Restaurant @ The Rocks

seafood platter

Waterfront is impossible to miss – it’s built with a distinctive replica of a square-rigged colonial sailing ship mast at the external dining area. This is a full scale replica so it looks like a ship actually ran aground. I thought it was built around a real ship but one of the waitresses told me it’s a replica – another one of which is inside the main dining area.

waterfront ship

The location is on prime Sydney real estate – look outside and you’ll see breathtaking views of Sydney Habour – right from the Opera House to Harbour Bridge. The Sydney Opera House is all lit up since I went during Vivid Sydney – will write about the complete experience soon.

vivid sydney opera house

This restaurant is owned by Dockside Group and there’s actually five (5) interconnected restaurants, cafes and bars inside. I walked around the nautical themed interior of Waterfront, got a little lost, and actually exited from another bar and had to double back to my seating area.

I mentioned that I had the second best seafood platter in Sydney at Vues on the Bay in Port Stephens – this is the best one.

Hot & cold seafood platter for two (AUD 195)
A succulent selection of crayfish, blue swimmer crab, tiger prawns, Balmain bugs, oysters, mussels, baby calamari, market fresh fish & smoked salmon served with fries, mixed leaf salad & tartare sauce

hot seafood platter

The crayfish has been poached and then shocked in ice water. It’s served cold, just the way I like it. BTW, I use the terms interchangeably coz crayfish in Australia actually refers to spiny lobsters in a lot of places – like this one! It’s one of the larger specimens I’ve seen and each person has ½ lobster. I managed to eat 2 lobsters coz some of the people in our group has shellfish allergies and others didn’t really like crayfish that much (heresy!).

It’s really the best crayfish I’ve ever had and that’s coz the lobster was so fresh it tasted sweet and succulent! I just couldn’t have enough.

On the other hand, the Balmain bug (it’s a type of slipper lobster, which is different from a Moreton Bay Bug) tasted positively stale. It seems like it has been caught for a long time, defrosted, then cooked in the same way. I was *not* impressed.

crayfish

However, the seafood platter has way more hits than misses – the blue crab was delicious, the oysters and mussels divine, and I really liked the baby calamari. The “market fresh fish” (they use Murray Cod, Golden Perch and Australian Bass – the Barramundi is cooked as a separate a la carte item) was absolutely delicious! It was Murray Cod that day and it’s made into long, thin cigar shaped pieces which were breaded and fried to perfection. It’s definitely my favorite out of the hot platter.

flourless chocolate cake

Dessert was a bit of a letdown though. I didn’t quite like the Flourless Chocolate Cake – and judging from the rest of the group, I wasn’t the only one. The cake itself was dry and hard and the best thing about the plate is the quenelle of vanilla bean ice cream.

waterfront sydney

I had a few glasses of local Pinot Noir to go with dinner and it complemented everything nicely. I dove in so fast that I didn’t even think about getting the best pictures. All I wanted to do was to get at the sweet poached and ice shocked lobster meat! I would say that the delectable crayfish and deep fried battered Murray Cod was so good that it made the little misses seem like nitpicking.

waterfront the rocks

Waterfront restaurant serves up good seafood and although it may look like a tourist trap on the outside, there are actually a lot of locals who eat here due to the ambience. I would recommend it if you like romantic dinners by the harbour. We were seated outside, but since it was a chilly autumn night, the place was buttoned up with see-through canvas for heating but I bet it’ll be perfect in summer.

replica ship

It can be a little bit pricey though (and there’s also a AUD 5 surcharge on weekends), but I guess that’s due to the location – you’re paying for the wonderful view of Sydney Harbour during dinner too, which isn’t a bad thing.

waterfront restaurant

Waterfront @ The Rocks
17-27, Circular Quay West
Sydney, New South Wales

Seafood platter @ Vues on the Bay, Port Stephens

me seafood platter

This is the very first meal I had during my recent trip to New South Wales! We arrived at Sydney in the morning and drove 2 ½ hours to Port Stephens for lunch. I’ve had quite a few seafood platters in Australia and it always has a hot and cold component.

seafood platter cold

I thought I saw a Moreton Bay Bug at the bottom left of the cold platter and I asked about it. The waitress wasn’t sure so she went to ask the cook, who came back with the answer – it’s a Balmain Bug! It’s also another species of slipper lobster and looks a lot like the Moreton Bay Bug but the Eastern Balmain Bug (officially called butterfly fan lobster) is more common around NSW.

fresh oysters

The cold components of the dish are mud crabs, the Balmain bug, plenty of oysters and prawns with a side of salad and fresh fruits. I’ve eaten several seafood platters during my time in Australia and these ingredients are always the same, although sometimes you’ll get a regular lobster as well as the bug.

vues on the bay

The seafood items in this platter are all boiled and shocked in ice water so it’s eaten cold and I’ve always like the style of this execution. The oysters are a little small in this case, but they’re all local and not flown thousands of miles away coz oysters don’t taste good after a long journey. This was at Vues on the Bay, a very playfully named Australian cuisine restaurant right in the middle of town. Yup, this is the hub of Port Stephens with a wonderful view of the pier.

vues view

Interesting fact: Port Stephens only has one (1) traffic light in the entire township and it’s right in front of this restaurant. The residents petitioned very hard against it since they didn’t want any traffic lights in their town. :)

seafood platter hot

This being Australia, the hot component of the seafood platter has plates laden with thick cut chips, like the ones you’ll get at the local fish and chip shop, and calamari (battered and fried squid). I like how modern Australian cuisine don’t do it in ring shapes but either cigar shaped (very nice) or thick curly (like this one).

I love the calamari here, it’s so fresh that you don’t get the off-putting taste of squid and it’s soft and practically dissolves in your mouth the moment you bite into it.

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 – 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 – we certainly did got top notch service. ;)

Wonderland Food Store Seafood, Langkawi

wonderland langkawi

This is supposed to be one of the best seafood restaurants in town. I say this based solely on the fact that a lot of people like taxi drivers in Langkawi use it as a landmark/drop-off-point. Wonderland Food Store is just one of many seafood restaurants along the waterfront in town.

lobster

There are Thai style seafood restaurants, Malay seafood restaurants, and Chinese seafood restaurants, but many of the last don’t serve pork anyway. We decided on Wonderland Seafood coz we’re never eaten there before and a lot of people talks about it so we checked it out.

wonderland food store

It was a huge disappointment!

wonderland seafood

The mantis prawns were frozen instead of fresh, most of the dishes are unappealing with no plating considerations and even though it was packed, the clientèle seems to be mostly tourists – Japanese, Chinese, Korean etc.

wonderland coconut

To add to the list of sins, they hired an unlicensed taxi for us – which costs RM 1 more than the standardized fare – and is a highly unusual practice in Langkawi since the taxis are heavily regulated.

Kam Heong Mantis Prawn

mantis prawn

This is deep fried since they didn’t have any fresh ones. The proprietors said that the fishermen didn’t have any catches since it was the Hari Raya Aidilfitri holidays. The frozen mantis prawns tastes alright but I was looking forward to fresh steamed ones so it was slightly disappointing.

Fried Squid

squid

The squid was too chewy and just wasn’t fresh – it’s exactly the *opposite* of what I had hoped to eat in Langkawi, which is famous for their seafood since it’s a duty free island.

Soft Shell Crab

soft shell crab

This was fried the same way as the other two dishes so it’s quite jelak to eat so much deep fried battered seafood, even if all three are very different creatures. I thought it was mediocre.

Seafood Fried Rice

wonderland fried rice

RM 8 a plate and it comes with lots of squid! I suspect that the “seafood fried rice” contains whatever surplus seafood that you ordered. It’s oily and repetitive.

Steamed Sea Bass (Siakap)

sea bass siakap

This is the saving grace of our seafood dinner. I liked it so much I ate all of the fish – mostly by myself. Haha. The rest of the food we tapau and took it back to the hotel coz there were so much leftovers it was obscene.

wonderland bill

The bill costs RM 99 which was pretty reasonable. However, dinner wasn’t what we expected – we had been looking forward to a nice seafood meal in Langkawi. It could be the lack of fisherman’s produce due to the Hari Raya holidays as the restaurant didn’t have fresh seafood and had to resort to frozen ones. Or it could be just the wrong place to eat.

wonderland us

I can’t say I recommend Wonderland Seafood from our dining experience but I had a lot of fun with the kids and my better half! That’s all that matters. :)

How to cook kangaroo meat: A kangaroo roast dinner!

cooking kangaroo

This is perhaps one of my greatest culinary achievements. I did this in Melbourne during my last day there. I wanted to cook a full course dinner with kangaroo roast as the flagship for my loved one and here’s the recipe for everything!

raw macadamia nuts

I bought everything at Coles Express in Melbourne CBD.

coles receipt

The grocery shopping bill came out to AUD 70.19 (about RM 221) so that’s how much it costs.

raw kangaroo roast

There are five (5) courses to the dinner:

kangaroo roast dinner

Italian Salad with Fresh Garden Greens and Honey Balsamic Dressing
This is the starter (of sorts) – gotta have foliage in the diet.

Roasted Stuffed Chicken with Gravy
I’ll call this the appetizer since that was how we ate it.

cooking seafood

Sixthseal’s Seafood Supreme (TM) with cream, white wine and garlic – prawns, Tasmanian mussels, bacon, cheese, exotic mushrooms and macadamia nuts with traditional bread
This is the best dish I came out with, according to Ling, and I’m quite proud of myself. It tastes really great! I think it deserves that (TM) bit. ;)

Herb & Garlic Kangaroo Roast
This is the main dish – the one I slaved over for hours, coz I wanted her to try kangaroo meat.

kiwiberry cranberry fondue

Kiwiberries + Raspberries with Caramel and White Chocolate sauce
I’m quite proud of this dessert too!

That’s the menu for the night and I started out by preparing the salad.

Italian Salad with Fresh Garden Greens

coles-salad

It’s a bit of a cheat since it came in a ready made bag but I can’t cook everything from scratch. Haha! Even the sauce came in a miniature bottle that was right beside the salad. It’s “sweet, crisp leaves balanced with shredded radicchio and a hint or aromatic parsley”.

coles italian sauce

I just put the entire contents of the bag into a salad bowl and poured in the 125 ml honey balsamic dressing. It’s store brand but quite good. Ling actually ate a lot of this.

italian salad

I didn’t.

Roasted Stuffed Chicken with Gravy

roast chicken

This is her suggestion coz she thought I’ll take a long time with the kangaroo roast. She was right. We bought 1/2 a stuffed chicken. It comes in a bag and you just need to chuck the bag into the oven and heat it up.

microwave bag

The bag works to keep the moisture in. I kept the bag to use for my kangaroo roast too.

stuffed roasted chicken

It’s pretty good since you can’t very well go wrong with a pre-cooked item from Coles. The stuffing was salty, the meat was tender and it’s delicious coz we were so hungry at that point. I was still slaving over the kangaroo roast at this point.

Sixthseal’s Seafood Supreme (TM) with cream, white wine and garlic – prawns, Tasmanian mussels, bacon, cheese, exotic mushrooms and macadamia nuts with traditional bread

seafood recipe

My proudest dish! I must tell the entirety of this story.

garlic prawns

We bought garlic marinated prawns from Coles – it comes in a package so we didn’t need any other sauces. We were just there for a day and didn’t want to buy large bottles of seasoning.

bacon

I also went to the meat counter and got a rasher of bacon. It’s huge! The bacon measures 1 1/2 feet long and several inches wide – there’s a photo of me holding it later. I wanted the rinds to cook with.

macadamia

Macadamia nuts were from the raw produce section. It’s raw nuts at AUD 33.98 / kg. That makes it AUD 7.56 (RM 25) for the handful of a few nuts I grabbed! I calculated, that’s RM 1.30 per nut. :x

exotic mushrooms

The mushrooms came in a pack that that was labelled 3 gourmet mushrooms – there are two familiar ones (they aren’t “exotic” to Asians) but the orange fungi is new to me.

cheese

I went to the cheese counter and chose bocconcini – a mild mozarella type cheese that you keep submerged in liquid. It would be really hard to find this here but I ate bocconcini for fun as a snack when I was studying in Melbourne.

bocconcini

The best thing we saw was the Tasmanian mussels!

tasmanian mussels

It was marked down to just AUD 0.50! That’s a 92% discount! It was such a good bargain that I wanted it for my seafood bonanza. It’s the best buy of the trip – there’s always price cuts but this just takes the cake.

traditional bread

The traditional bread is supposed to go with this dish to wipe up the creamy gravy (and also to go with the kangaroo roast). There are no preservatives and it’s very good bread – artisan bread handmade using kibbled wheat. AUD 5.50 (RM 17). It’s not cheap, this 800 gram loaf of traditional bread.

seafood ingredients

The ingredients!

seafood stew recipe

I sliced up the bacon rinds and fried it for a bit before dumping in the rest of the bacon.

bacon rinds

I then added in the mussels with all the cream, garlic and white wine marinate…

mussels

…and then the prawns with it’s own garlic marinade.

prawns

Awesome stuff!

cooking seafood stew

A wonderful smell was starting to waft out and this was when I threw the raw macadamis nuts in.

seafood stew macadamias

Added the mushrooms and cheese last and let it simmer for a bit.

adding bocconcini

It’s delicious! I cooked a mess…

adding mushrooms

…but Ling plated it so nicely it could be a restaurant dish!

sixthseal seafood supreme

Ta da!

seafood bread

It tasted wonderful – sweet and salty, with lots of seafood and delicious liquids for the traditional bread to soak up.

Herb & Garlic Kangaroo Roast

kangaroo mini roast

I had a lot of trouble with this. I set the oven wrongly and the bag nearly caught on fire (which has the potential to trip the fire alarm, causing a huge fine).

kangaroo roast

Luckily, she smelled something burning and I sorted it out.

eating kangaroo

I wouldn’t want to go through the arduous process, but it was 3 am when this was finally ready.

kangaroo meat

It’s worth the time and the blood, sweat and tears I put in though – it’s cooked to perfection!

roasted kangaroo

Ling tried it and had several more pieces, she said it tasted like liver. Oh well, at least she’s tried kangaroo meat now.

me bacon

I liked it – I ate quite a fair bit of the kangaroo roast. It’s gamey and flavorful, with chewy meat. I’m glad we didn’t cop out and go for kangaroo burger patties or kangaroo steaks – a kangaroo roast is the proper way to eat kangaroo meat. Lovely stuff!

Kiwiberries + Raspberries with Caramel and White Chocolate sauce

kiwiberry

This is the dessert I made for her – kiwiberry is a small fruit that looks like mini kiwifruit and tastes like kiwifruit but it’s much sweeter. You can just pop it into your mouth to eat it without peeling anything.

kiwiberry-chocolate-dip

The raspberries are fresher too and I mixed both fruits into a glass (don’t have a parfait server).

chocolate caramel dip

I had two dips of caramel and white chocolate and I spooned each in turn into the fruit mixture to create contrasting textures.

kangaroos

It was so good we finished the fruits the next day by dipping it straight into the leftover caramel and white chocolate dip. :)

kiwiberrry cranberry

I had fun cooking for her. It’s a nice change, and it’s kind of her to rinse the plates before I loaded the dishwasher coz I was bushed by then. She got to eat kangaroo meat and it was an awesome way to spend the last night in Melbourne together. It’s a lovely end to a wonderful trip!

Lunch with suituapui at Ming Mei Shi

ming mei shi

I had a glorious lunch of braised pork, four emperor vegetables, and buttered prawns with the famous suituapui a.k.a. Arthur a couple of days ago. He suggested either Ming Mei Shi – a Chinese restaurant I haven’t been to, or Payung Cafe and I went with the former. It’s relatively new and one of Arthur’s favorite places to eat so I wanted to check it out.

Ming Mei Shi is owned by the chef of the now defunct Blue Splendor (a famous restaurant in Sibu). Word is, the rent at Wisma Sanyan was raised to levels he found unacceptable, so he opened a new restaurant at a different location.

Four emperor vegetables

four emperor vegetable

This is a dish made with four different types of vegetables – brinjal (eggplant), lady’s finger (okra), baby corn and long beans. It tasted really good and I ate most of it, much to my surprise, since I’m not usually a huge fan of vegetables. It’s the mixture of sticky starchiness in the eggplant and okra combined with the sweetness of the baby corn and the crunchiness of the long beans that did it for me.

Homemade silk tofu

tofu mayo

Okay, I don’t actually know what this homemade recommendation is called. It was the special of their day and I wouldn’t call it tofu at all. I hate tofu and this is awesome stuff. It has tofu in it but also surimi (crab meat) and a plethora of other flavorful ingredients all mixed together before being quickly deep fried, creating a very fine and silky tofu medley piece that goes well with the mayonnaise served on the side.

We didn’t really know what it was so we only ordered one piece each. I wish I had ordered more as it was excellent!

Creamy butter prawns

butter prawn

Our version of butter prawns is not deep fried with butter but cooked in a sweet and creamy butter sauce. Ruby Restaurant does this really well but I love Ming Mei Shi’s version too. Arthur preferred Ruby’s but I was rather taken with the sweet butter prawns the cook dished out. Perfection!

Braised pork belly with man tou

braised pork belly

This is the signature dish of the place and it’s a huge chunk of artery clogging pork belly. The waitress cut the string binding the porcine goodness and used a pair of scissors to dissect it into manageable pieces. You’re supposed to eat it with the warm man tou (plain steamed buns) as a sandwich of sorts.

pork belly slices

It is tender and flavorful, with a thick starchy sauce that goes very well with your rice. I enjoyed this dish tremendously.

suituapui sibu

I polished off everything – there wasn’t a morsel left when I was done with lunch – a testament to Ming Mei Shi’s delicious culinary offerings. The bill came up to about RM 50 for all that, which is very reasonable for the dishes we ordered.

perfect pork

Just look at this fine specimen of perfectly cooked pork belly! I highly recommend every single dish that we had that day. :D

Ming Mei Shi is located behind Rejang Medical Center in Sibu.

6 Corner, Senibong Seafood

senibong

Senibong is a seafood haven located at Permas Jaya in Johor. I was very keen to try out this place since it has a reputation for having the freshest seafood in town. The restaurant we went to has been featured in Jalan Jalan Cari Makan, a local food TV feature. It turned out to be a truly extraordinary dinner!

jetty

Kampung Senibong is situated right by the sea and and boasts a long row of restaurants serving a wide range of various aquatic creatures.

catch

Senibong itself is a village of seafood restaurants and all of them display the catch of the day – everything ranging from the relatively mundane fish to exotic stingrays.

dining

I could be mistaken but I believe most, if not all, of the restaurants are halal. This is also another attraction since my experiences with halal seafood is limited, to say the least. The seafood I’ve eaten is usually cooked Chinese style and I thought it’ll be awesome to sample Malay style seafood. :D

sea

Senibong seafood is really just a long alley inter-spaced with private jetties owned by the restaurants. I imagine that’s where the fishermen unload their catch to be sold to the eateries. It manages to balance the fine line between commercialism and a quaint village like ambiance. I found the place very warm and inviting.

senibong seafood

The lot of us descended to 6 Corner, one of the restaurants in Senibong. Dusk was just setting in and you can see the sea stretching out from the dining area.

6 corner

I was told you can even glimpse Singapore from that vantage point.

bulb

Regardless, there’s just something about the sea breeze that whets your appetite like nothing else. :)

mussels

The first dish that came out was mussels cooked in a sweet and spicy sauce. The gravy was delectable! I nearly finished my plate of rice just from eating the mussels and the gravy inside.

fish

I thought nothing could surpass that but then came the fish. It’s deep fried and cooked with Thai chilli sauce and pineapples. I’m not sure what type of fish they used but it didn’t come with a lot of bones, which is always a good thing. I sat on a table that has the fewest people, just so I could eat more of the food. smirk

fish sauce

It turns out that the fish wasn’t sufficient so I was thick skinned enough to “borrow” the adjoining table’s dish. Heh! It really is that good. Who would have thought Thai chilli sauce and pineapples would make such a mouth-watering gravy?

vegetable

This is the obligatory vegetable dish. I’m not keen on vegetables, especially when there are other more delicious fare on the table so I can’t comment on this. I ate some anyway.

egg

This is just a plain egg omelet but 6 Corner somehow manages to elevate this simple dish into something extraordinary. The seasoning goes very well with the egg and the omelet neutralizes the stronger taste of the seafood dishes.

prawns

The deep fried whole prawns with chilli dipping sauce is awesome. I don’t know what they put into the batter but it tastes great and it’s crunchy enough to eat the entire thing whole – head and all. I also like the boat dish that it was served in.

calamari

I’m more blasé about the deep fried calamari. There’s nothing wrong with it per se, but the other dishes were so divine that this feels bland in comparison.

tomyam

The tom yam soup is one of 6 Corner’s specialties as well. It’s very appetizing and spicy but it came rather late in the game so everyone was pretty full by then.

crabs

Just as we though the parade of dishes was ending, there was one last encore – black pepper crabs. I loved the sauce but I was too stuffed to eat more than a token claw.

dinner

It feels like I’m heaping lavish praises on the seafood here but I can honestly say that this is one of the best seafood dinners I’ve ever had in ages. It was truly an extraordinary feast. I ate so much I think my companions were taken aback. smirk

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