Foodilicious in Southern M'sia

One of my friend suggested me to chip in the price as well when blogging. This will give an idea whether is worth is or not…
Well, as I told him, the matter of worth or not worth really depend on the individual itself..
Anway, I will try to put in as well *grin*

It was my best buddy time to walk on the aisle. Hence, we have taken a long long journey and 8hours of tiring travel; we finally get to our destination. The groom is coming by at 9am to ‘collect’ the bride then. After a pithy cleanse up, we get ready for the event then.
Ooppss…let’s cut the crap then and get into our ‘mkn-mkn’ point then….

1st food to talk about was the delicacies used to serve when groom arrived. In Northen area like Penang, we will served with 6 types of beautiful ‘nyonya kuih’. Mostly made from rice flour or ‘pulut’ flour in several of colors. But over here, I can see that they are serving some yam cake and crystal dumplings. Too bad I was not able to feast them as I was the vegetarian on that particular morning.
Next was the sumptous dinner at the restaurant where the wedding diner held. I found out that this wedding dinner is really different in a way on what to serve and how they are served.. let’ talk about this dish then… Care to tell what is that?? It was the pork rib stewed with mushroom gravy garnished with cashew nut. The meat itself was so tender and the sauce remarkably gravy enough.In the sourthen area, they like to serve the guest with this suckling piglet. The piglet was roasted in whole in order to conserve the crisp within. Dipped with sweet sauce made from dripped sauce within during the roasting activity, you definitely choose to forget to stick to the ‘slim’ rules… Guess what is this??? It is the piggy tail *grin*Next, which I caught my persnal attention was this dish. The pork was stewed in the heavy soy sauce where you can eventually sink your teeth into it without much difficulty. Accompanied with the soft and fluffy ‘man tao’, this dish really Ichicban!!The next day we were in Johor, and my fren took us to really ‘mkn’ for whole day. In the morning, we were taken to this well-known restaurant that served Dim Sum. The foods were almost the same over here. But this Lo Mai Kai really makes me drooling as the gravy was so thick and overwhelmed the Mai Kai itself. Unfortunately, the taste was not as good as it seen.Next, we proceed to this Jusco of JB, claimed to be the 3rd largest in M’sia. When we were too tired to continue, then we decide to drop by this Chinese medicine shop that sells herbs and Chinese medicine. Besides, this shop too have a small column where they set up some table and chairs for those who would like to consume on their home made soups, cooling tea and etc. we sat down and ordered this Kuai Leng Ko. Kuai Leng Ko is believed to have the cooling effect as it was made from the shell of the precious tortoise…hahahhaha….
Relax…I guess nowdays they did not really used that as the ingredients…or is it??
This Kuai Leng Ko was abit bitter but when taken with some honey though, it will not bite your tongue with bitterness. This is the 1st time I am taking Kuai Leng Ko with gingko on it…
Only RM5!!
Yum!!Then, we stop by this amazing grilled specialist. It was the Sizzling Stone Grill restaurant. The look of the menu itself already looks so HOT. They were called the grilled master as they asserted they are using the Volcanic rock heated in the oven with 400 degrees. The 1st signature dish was this Tom Yam. Look at the picture!! It was still boiling…thanks to the Volcanic rock then….
The tomyam was so strong until you can feel it it your nose and ears…
Phewwwwww…RM10.9My friend ordered this Spicy Salmon Spagheti. To me, it was like spagheti covered with chili sauce….
Not really my cup of tea then… RM8.9 Next to show off was my ever-waited Skewered Grilled Teriyaki Chicken. Chicken cubes marinated in Teriyaki sauce were skewered into a stick. They were still RAW when served. After playing.. I mean grilled for a while, (we were like the grilled experts…*hahhahha) the chicken is ready to devour on…
The meat was just nicely grilled hence; it was so so so tender. With the sweet and tangy taste of the Teriyaki, the flavor was really EXCELLENT!!
Served with buttered rice and steamed vegetables, at only RM14.9??
Unbelievable!!When night falls, another fatty enemy awaits for us…the DINNER… *hahahahah*
We were taken to this place that served porridge steamboat. We have ordered for 2sets where they will collect some ingredients just nice for 2pax for steamboat. Per pax is RM13.9... As additional, we have ordered some vegetables, some fish noodles, some fish paste, 1 Yee Mee and of coz not not to forgotten my lovely luncheon meat.
Awesome!! Here comes our main star of that night. The porridge.
Just take a good look of it and it says ALL!!
Here goes the ingredients into the pot of porridge and then into my bowl. *grin*
Taa-daaaa…… The porridge was so smooth and the sweetness of the porridge was well conserved, thanks to the natural ingredients then…
Not to forgot my precious luncheon meat as well..Yum Yum I have to admit I have taken almost 2 and half bowls of broth that night…
*Omigosh*

The next day, we head to another journey in KL. After 4hours of journey, we reached KL then. 1st stop to mkn was this Hong Kong Dessert Place in Pavilion. Due to newly open, they have this special set lunch at only RM8.9, consist of the main course and a dessert of the day. Our main dish of the day was the wild Boar Curry rice. The white rice was top generously with the curry gravy. The curry itself was rich of the aroma of lengkuas. Not bad at all..Next come was this dessert of the day, mini egg tart. It might look tiny, and yet still promise a good taste.

Nothing much, just iced water. Well, the cup really have my attention then *hahhahha* We ordered the Hong Kong most talk-about-bread, the Polo Bun. This bun was speical in a way where the topping was the sweet cookies crumble, and inside was the generous spread of salted butter.
Ohhhlallallala

Next was my favorite, the Mango Sago. As mentioned earlier, the main ingredient to make splendid Mango sago was the mango puree itself. If you are stingy about the puree, then there’s no way to prepare it!! Got what I mean??

We went through this Food Republic of Pavilion where we found this John King of Egg Tart. They have all sorts of egg tarts, where you can see the traditional one (old type of egg tart), the creaitive one (topping is made of chocolate) as well as the healthy one (where they are using the only the egg white). Each is RM1.9. This too does not taste as good as it looks!!

Besides, there was this QQ ball that melts my heart. Guess what is inside?? Is my favorite, pineapple sachs. RM 2.5 for 8 cute little balls. Nice!!Next was this fine dining of us to celebrate our 1st anniversary. It was our 1st taste of the Turkish food, Bosphorus was the name of the restaurant.

The 1st dish to arrive was the baked pita bread with some hummus. Hummus is the traditional dip of the Turkish made of blended lentils. This was on the house.

Our next appetizer was this Turkish pizza. The great thing about this was it was NO cheese AT ALL!! The dough itself was as thick as 1-2cm. A mixture of minced lamb and the some other herbs was spread generously on the thin layer of the dough.
Suprisingly, it was not smelly at all from the lambs. I guess it’s the herbs itself that able to swathe the smells of the lambs. RM12.9

Our main dish was this Breast of Chicken Rolade. Minced chicken were served as the base. Inside, they lots of vegetables and also some chicken meat. To enhance the flavor, they served with some tomato gravy where you can taste the chunks of tomatoes. It was very aromatic with the Turkish herbs.
This dish too was served with the Pilaf rice (buttered rice).
Cost us about RM48.8…. Abit costly as the portion is very small.Next was the Chicken Beyti Kebab. This Kebab was very much different with those taken previously. It was the marinated minced chicken with lots of shallots, tomatoes and green chilies where it was not spicy at all. Next, these minced chickens were then rolled over a thin layer of egg. I noticed that Turkish people do like lots of tomatoes gravy as this dish too have the chunks of tomato puree.
Cost about RM32.8 served with Pilaf rice as well.

My drink was this starts with Lychee and end with something else….sorry…I could not recall anymore what it called… *grin*
Lychee juices with the pulps were blended together with lots fresh mint where it leads us to a refreshing drink that quenches the thirst obvioulsy.

We decide to try on this Turkish coffee as it was highly recommended by the staff there. We Suprisingly, the coffee cup itself were a tiny little one!! Just compare it with my lychee drinks previously… *hahhahha*

And yet the stong aroma of the coffee was as thick as the colors of the coffee itself. I can finish this in a few sips though…
If you were to try this, pls ensure don’t stated less sugar, or else you can’t thrash the bitterness within….RM8.8 for each

Overall the food was ok. Worth to try as we had never really savours the Turkish dish before. But it was definitely abit costly and the portion was just nice serving for 1 person.

At night we went to the lounge next to the hotel lobby. It was a small and quiet place where you can see some foreigners hanging around there with a couple of drinks while enjoying the soft music over there. We ordered 2cups of cocktail thereThis drink was ordered by hubby. Don’t ask me what it was inside the drinks. What I knew was it some alchohol with mix with pineapples juice.
Mine was the mixture with the strawberry crushes with some alchohol. Not sure what was in it, but somehow the drink made me sleep soundly for that night..ZZzZzZzzz *hahahh*

Next morning, we had this buffet breakfast in Dorsett hotel. It was fulled with all sorts of foods, Chinese, Malay, Indian, Western, you name it, and they will have it!! Nice for great start of the day….While waiting for the bus, we drop by to Pavilion again. This round we have a real good look of the Food republic there, similar like our FoodCourt in the shopping complex. It was crowded with people and I can see that the price of range was more costly compare to our local foodcourts here. A bowl of mee can cost about RM8-RM10. We drop by at this Mr. Baoz, claimed to be the ‘pao’ specialist. The choices were tremendously beautiful.

We tried on this signature ‘pao’ of this shop. The Curry Chicken pao.
The specialty of this pao was it was deep fried for better. The ingredients inside was some curried mashed potato. Nice when taken HOT!!This pao cost about RM3 each.

When we are leaving, we saw this bakery shop, The Loaf right just in fornt of the Pavilion. The Loaf was actually where our ex-prime minister have share on this bakery. The main shop was in Langkawi and this is the branch then. I was so excited as I have been reading the article before and really would like to taste their so-called extraordinary bread.
I have chosen this, I called it Thousand Cubes cookies….*hahhahah*
I called is thousand cubes cookies as it was made of lots of cubes of pastries. These cubes were stick together with honey and to make a giant cookie that you are looking now. The taste….Love it!!! RM4.8.

This little creature too captures my attention. It was called the German potato. It is made of a small wholemeal bun. The chef then put in the smashed German potato with lots of herbs and bacon on it. Yum Yum.....

Well, that’s it about some ‘mkn’ experience in southern M’sia.
Phewww….
Now you understand when I siad I have piled a few kilos with me back here then..
*sob sob*Anyhow, it is still worth it!!

환영합니다 (hwangyong-hamnida) today

It was our Boss treat that day. I think she is a big fan of Korean food if not mistaken…hahhaa, as she suggested for this place called Arirang (In Korean they call it) Seriously, I have been to this place once and I do not really fancy them. When she suggested this place, all I can say was, WHY NOT give it a try again??

Oizizi was a restaurant located at the New Bob Center, right just opposite to the Penang Chinese Girls School. When pierced there, the design was just-another-typical-restaurant-without-a-whoo-ahhh feeling. Just chairs, tables and a huge tank with beautiful fishes swimming inside….

It was this pair of silver chopstick and the silver spoon that grab my attention. The chopstick was actually in flat shape and the spoon itself was indeed very heavy…

The menu itself had fancyful colors of pictures and some description of each cuisine served. Why we need this?? Coz the wordings ALL in Korean, without the narrative, we barely knew what are we eating later. There was this picture of a Luncheon stew really hook me up… and we shall give it a try coz luncheon meat never fails me…hahhaha

Before our main dish arrived, we were dish up generously with the Korean appertizer. You can have them all as much as you can as they free flow for you on this.

To zoom in closer, one of the appetizers was the Chilies Cockles. They steamed the cockles and spread with the chilies on top, which will give a appetizing of taste for those who love them…

Next was the Fried Beansprouts with Chilies. Just some normal stir fried of beansprouts with some slices of chilies for garnishing.

Then was this Stewed Lotus Root where I loveee them so much. Somehow, the Lotus root were poached in a way where the the crisp were well conserved. Tag along was the sweetness within. I also have forgotten on how many round I have chomped down for this. Next was this boiled spinach.

Last but not least, their most signatures dish, Kimchi. Sad to say that I am not a real fan for this dish…but we still have to try this for the food sake. Suprisingly, the Kimchi was not that bad at all.

The following dish was the Dolsot Bibimbap. Dolsot Bibimbap means hot white rice served with all sorts of vegetables in a piping hot bowl made of stone. Served together was the clear egg soup. Be sure to serve the Bibimbap with the special sauce provided. The sauce was the well preserved fergmented bean sauce.

Next was the grilled pork and also one of the finest dishes of that day. Slices of pork and chicken were grilled for perfection in the pan. My pleasure to share with you on how to enjoy this beatiful dish then…. *grin*
First, take a piece of vege and put a slice of the grilled pork on it. Next, favor the meat with some fried green vege stir fried with chilies. Then, add on a piece of slice garlic, a slice of green chili. Then, if you want, you can top up with some onions then, Rolled over the vege and enclosed the meat with all those others ingredients. Before you could eat this beautiful creature, pls make sure that you dip the rolled vege with some premix of soy sauce and sesame oil. Be sure to Eat-It-In-Whole…. Hahhahhaa

Next, was abit disappointed as my luncheon stew had somehow ordered incorrectly and substituted with the Kimchi Stew instead… *sigh*

Next dish to come was this Jeghekheum Pork. This pork were stir fried with the blend of the Kimchi (ya….you are correct…here we go with Kimchi again) and vege itself. Somehow, the Kimchi aroma was not that strong anymore…. thanks to the pork and vege I guess… Nice!!

Then was this stew, which I forgot what the name was… Wanna make wild guess?? Ya….it is Kimchi again!! This Kimchi Stew was richly cooked with Kimchis and other ingredient… the special of this dish was it was served with a kind of rice noodles of Korea. Much more like the tang hoon, where we used to have but this noddle was flater in a way. To add the flavor, this dish had been added some freshly cut tofu.

Finally, some dish without any Kimchi on it…..*hahhahhaa*
Pic of pancake
The pancake was somehow smilar with the Japanese pancake. The main ingredients were the flour and the egg. Large strips of spring onions garnished on the pancake itself. And this is called the Korean pancake…. I guess *grin*

Well, for those ‘Kimchi’ crazy fans out there, you can give this a try then. Overall, the food was good indeed but not to much Kimchi on them….

Lastly, I WILL BE BACK FOR THE SAKE OF MY LUNCHEON STEW AGAIN!!



Oizizi Korean Food
11-g-1&2 Jalan Gottieb (new Bob Center),
10350, Pulau Tikus, Penang, Malaysia Phone: 042268518

Chu Char at Four Season

That day we had FULL treat by one of the best buddy. She was the boss that day. Since we have not been to Four Season for ages, then decide to attempt out again. And the foods…still have the eminence there…

As appertizers, we were a bowl each of some soup of the day. Using big piece of the bones, this will ensure the natural sweetness within. To boost the flavor, they had added a generous portion of Szechuan Vege. (It is kinds of preserved vege with salts and chilies. Using broadly in making soups or even you can spread the preseved vege with shredded pork and steam for 10minutes, you can already have a simple dish with promising of appetite). Good!!And guess what, it is on the house *grin*

My friend had been very thoughtful where she ordered 5 dishes to serve the 6 of us. Our very 1st dish to come was the Sweet and sour pork. This dish is very much dissimilar for those served in Hong Kong. Hongkies like to use lean meat, but over here, we Chinese prefer some fat on it as they said, this will have crisp within. As usual, these meats were deep fried and stir fried again with lots of tomato sauce and embellished with capsicum and onions. YumYum!!

Next was the favorite dish of all, Fried Mantis Prawn ala Kong Po style. These prawns were deep fried then together with some dried chilies, gingers and onions... and Wuahhlaa….And suprisingly, the prawn does not soggy at all..

Then, the coming dish was my favorite of that day. Stir fried baby French bean with Tauchu sauce and minced meat. The sauce, the meat and the vege was like the perfect match as they taste so good together!!

This was suggested by my friend. This dish is called Pumpkin chicken. Chicken were all fried up. The extraordinary of this dish was the gravy itself. The gravy was made from the smashed pumpkin instead of some normal sauce. As a result, the dish itself does look like some goolden chicken itself. But I don’t really fancy the dish if compare others.

Last, was the Fried Egg with sharkfin. Beaten eggs with other ingredients such as the shredded mushroom, spring onion, carrots and sharkfins were stirred fried in the Wok. The dish itself is a bit hard on the side; suspect that it is over cooked.
Feel free to dine in over here if you lost of ideas on where to dine as they served well and good food as well.



Four Season Tea Restaurant
Main: 80-S &U, Jalan Terengganu
10460, Penang
Tel: 04-2818193
Branch: 49, Jalan Persiaran Mahsuri 1/1, Sunway Tunas
11900, Bayan Lepas, Penang
Tel: 04-6466193