Pun Chun @ Kota Kemuning

There is one very famous duck noodle restaurant Pun Chun in Bidor.

Because it is at the small town towards Ipoh, it serve either few local regulars or travellers.


Merdeka Open House - Mee & My Malaysia

Babe_KL has been organizing Merdeka Open House many times and I did nothing every time.

Well, this year's theme is a little easy and I have something very very special to share.

I call my noodle as Tham Mee, my family noodle (Huey name it, after she heard my history). It's not Mark's Mee because it was inherited by my passed away father.

My dad was the first to cook it and serve us when we were kids. We loved it until we could eat it for every breakfast.

Mom continued the tradition and prepared it pretty frequent for us during those school days.

Even until now, my house will always ready for the 4 ingredients in case we suddenly miss the taste.

The noodle is simple and easy to prepare yet extremely tasty for all children and adult. As simple as cooking instant noodle but matching any Maggi Mee goreng out there.

Them Mee, created by Mark's dad.


Steamboat @ Puchong.

Had a chat with a Malaysian buddy in Shanghai regarding recent political scenario here.

He was saying even if there is big change come this September 16, the rakyat can only hope for a better tomorrow but cannot be certain for a better future.

I was thinking...

We live life because of hope.

We hope for promotion and better increment so we work hard each day.
We hope to be taken care of so we taking care of our young.
We hope to be loved so we search for love.

A person will only kill himself when there is no more hope.
A person kill because of hope.


There is fierce competition in food service industry nowadays. Restaurant hope to gain the market by cracking up new ideas.

Steamboat boil with gas is common. But steamboat cook with charcoal is something special.

It's a gimmick? But it works. And the shop has been around for awhile already.

It's a charcoal stove! No gas require.


Pun Choi 盘菜 @ Subang

Growing in a conserve family, mother has trained us well to not waste any.

We finish all our food each time. The lights should turn off when it is bright enough. Off TV when not watching. Drink just enough water (kidding).

But no kidding, when I cook, I tend to do it simple. "Ham Pa Lang" (All) in one pot and eat as it is (eat with the pot).


McD Gold Medal Meal

Olympic fever!

Lee Chong Wei won a silver and rewarded infinite.

Mark breaking his own record by chasing the 5 Coke glass.

5 Gold Medal Meal in 3 days, plus 1 McFlurry and a McChicken meal because the McD in Shah Alam and Balakong running out of glass.

I think I will take a break from McD for a while now.

First trophy collected on 20 Aug. Thought to just have one for souvenir at first. But after looking at it, pretty nice glass and it's a limited edition!

The second yellow, lunch the next day.

Third blue at 21 Aug night. Well, lunch and dinner same Spicy McDelux burger, what a day!

This is tough! After knowing that McD Shah Alam is running out of stock and McD Balakong has only one bule left (seems more and more people is after this), I had decided to sapu both green and black at once.

Five in a set. Green & black came with our dinner last night 22 Aug.

PS: Oh! By the way, there is another red with HH. So, all together we ate 6 sets of Gold Medal Meal, 1 Fillet-O-Fish, 2 sets Ayam Goreng, 1 McFlurry and 1 McChicken meal in 3 days. 2 person. Happy McD!


Restaurent Min Xian @ Puteri Puchong

2 ++ years ago, somewhere in KL...

"There is one very special Char Kuay Tiew in Segamat." The very excited girl told me, when we had our "ordinary" Char Kuay Tiew.

" ... " I have no idea what she was talking about.

"Don't you wanna ask me how special my Char Kuay Tiew is?"

"How special can it be? Lobster meat instead of tiny prawn?" I asked in my heart. But, as a good actor, I politely asked her back :"Is it out of any ordinary?"

"Well, I am not telling you until you bring me there." She gave me an inscrutable smile.

I knew it! What the F un.


2 weeks ago, in Puchong...

"What so special about the Char Kuay Tiew here?" She ask with her eye wide open when I brought her to this heavily Chinese decorated restaurant.

"Something different, out of ordinary." I smile, confident I will bring her something special.

When the plate served. I saw her eye laughing at me. Something not right.

"Ceh! This is the moonlight Char Kuey Tiew I was eating since baby time. And it certainly not original compare to the one in Segamat."

What the F un.

This is the legendary moonlight Char Kuay Tiew.

Prawn noodle soup.


Raku Zen @ Plaza Damas

I felt "strange" when I had my first sushi.
I was barely teen that time and as you know, I crave for "high risk" food since I was 0.1 days old.
So, with such plain, cold, fishy and expensive food placing in my mouth, I wonder how "poor" Japanese was.

Well, time past and things change. I love Japanese nowadays. Appreciate the detail of the work, the creativity and the art.

I love the attack of Wasabi. People says no pain no gain. This Japanese style of SM rape my bud nicely.

Eating chili is long lasting pain. It burn slowly along your digesting track till the ceramic bowl when it travels out. But Wasabi attack is always hard and fast. just like dripping wax on your skin. Sudden pain then gone with nothing. Japanese style, short pain, gain more.

Wasabi in "leaf".

Crabby California Roll.

I love BBQ babes... they are hot!


Oh! Frozen strawberries with creams.

Ice-cream wafer.