A kopitiam icon in Penang

Kek Sengs famous ice kacang with home-made ice cream from an old recipe using condensed milk.

GEORGE TOWN, Aug 30 This iconic kopitiam in Penang Road was the place families headed for when they wanted to tuck into good Penang hawker food.

I remember being brought here many times as a child, when the promise of an ice-kacang dessert with a scoop of their home-made durian ice cream was enough to keep us kids well-behaved for... oh, at least a couple of hours!

Its one of those old double-fronted shops which are, sadly and inexorably, disappearing. Along one of the walls are high-backed wooden benches which probably date back to the year dot, and in the centre, mismatched tables and chairs are squeezed in where space permits.

From far away you can already smell the tantalising aromas of the different hawker favourites, making your tastebuds water before you even enter.

Many of the stalls which front both narrow entrances have been dishing out local Penang favourites for the past umpteen years.

The popular Chinese mee java at the kopitiam.

Fronting the left of the shop is Ah Hwas stall, the gorgeous pink of the bunga kantan (ginger bud flower) contrast beautifully with the bunches of bright red chillies, fragrant fresh green mint, yellow strips of pineapple and lettuce, proclaiming the assam laksa that she has been selling there for the past two decades.

Theres kuey teow tng across from her.

At the other entrance, Ah Chan displays rows of roast and plain boiled pak cham kai at her chicken rice stall, which she has been running for the last 15 years. Across from her, the lobak stall run by Ah Hong sizzles away as she fries up the prawn fritters, taufu, sausages and other titbits to order.

Slightly further in is Ah La! i Popiah (spring rolls) and kueh pie tee (top hats) stall, and in the side alley, the Chinese mee java has been there for the past couple of decades. It is made from a simple recipe of tomato ketchup and chilli paste cooked in a bit of stock, to which some yellow noodles are added, but is popular nevertheless.

Kek Seng Kedai Kopi was started by 65-year-old Tang Peng Guans father in 1906. He ran this place for over 60 years, he explained, and I helped my two older brothers with it after he died in 1965. Tang took over the place in the early 90s, and now also runs the char kuey teow stall.

Ive mentioned their home-made ice cream; although they also offer chocolate and sweet corn flavours, the durian is probably their most popular, made with fruits from Balik Pulau.

According to Tang, theyve been making it for nearly 60 years. Its a simple recipe using condensed milk as its base, which my father created in the 1940s.

In those days it required manpower to physically churn the mixture as it sat in a tub of crushed ice. There were few ice-cream vendors in those days, he continued, and therefore Kek Seng ice cream was very popular.

Served with oval transparent globules of attap chi (palm seeds), creamed sweet corn, soft stewed red beans, over which shaved ice and lashings of condensed milk and rose syrup are spooned, its another trip down memory lane.

They no longer do their equally famous white heng jin (almond) jelly not a bad thing as far as I am concerned, as it certainly wasnt a personal favourite.

Demand just doesnt justify the effort required to make it, he said. Nowadays, people are not that fond of the strong taste either. Well, I dont blame them!

However, they are still serving their popular Penang coffee, thick and fragrant, like they have been doing the past 40 years.

Kek Seng Kedai Kopi, 382 Penang Road, 10000 Penang (opening hours: 11am-4pm daily).

Weekend Lunch @ Canton Kitchen, Setapak Kuala Lumpur

We are back here for a simple lunch at Canton Kitchen.

While waiting for your food to come you can shop and buy some Bukit Tinggi produces at the shop.

A good, clean & nice eating place in Sri Rampai, Setapak.Fried Rice with crispy anchovies toppingsDry Noodle with deep fried Pork Belly - sweet & crispy.I love the Wat Tan Hor aka Cantonese Fried Noodle - yummy....Bentong Ginger paste Chicken Soup with Beehoon.Choi Sum - stir fried veggie with garlic.

My previous posting of this place.

Canton Kitchen

12, Jalan Rampai Niaga 4,
Rampai Business Park,
53300 Setapak,
Kuala Lumpur,
Tel: 03 - 4143 8802
Fax: 03 - 4143 0170

GPS : 3.198395,101.728345

Zampa Syrah 2008, Nashik Valley, India

Waitrose have released a batch of small wine parcels as part of a World of Wine Showcase. The parcels, spread out across the estate so not every branch will receive every wine, include a rather pleasant South African Gewurztraminer (Neethlingshof Gewurztraminer, 2011, Stellenbosch 7.49) (restrained honeysuckle nose, off-dry palate with a touch of exotic spice and rose petals) and an Old Vine Cinsault (Tiger Horse Old Vine Cinsault, 2011, Swartland, South Africa 5.59), which I've yet to open...

And then there are two wines from India. Rather bold to list wines from India; I recall a sparkling wine back in the nineties that sold reasonably well in the wine shop I worked in. But a red and a white? Interesting.

The white - a Viognier - not on the shelf at my local Waitrose sadly, is described as "a crisp and aromatic white wine bursting with floral aromas and peach fruit. " Ritu Viognier, 2010 (6.99).

"Ritu means 'season' in Sanskrit, and the word has a life-affirming significance in the cultural landscape of India. Crafted under the expert guidance of Abhay Kewadkar, the Ritu range are India's most awarded wines and are made and bottled at the UB Group's state-of-the-art Four Seasons winery at Baramati, India. Modelled on a French chteau, the Four Seasons winery has a planned capacity of 1 million cases. All of the winemaking equipment is the latest technology available in the international market."

The red, Sampa Syrah, 2008, Nasik Valley, India, (8.49) is a

"100% Syrah from winemaker Nic Van Arde, hailing from the tropical climate of the Sahyadri Valley, 600m above sea level. The soils here are light-textured and brown and the vines a! re just seven years old. The grapes were harvested on the 1st March 2008 and fermentation lasted 8 - 10 days at 25C in stainless steel tanks. 50% of the wine was matured in oak barrels for 6 months, and the remaining 50% aged in stainless steel tank. Alc 14.0%."

My bottle lists the alcohol as 12.5%... Rather smooth and full, the lick of spice plays well with the deep fruit flavours. Its alright, worth a punt if only for interest. What to do eat with such a beast? Pretty much any red meat, game, pie type gubbins would work fine. My bottle slipped down rather nicely with a griddled steak with a strong garlic sauce and chips cooked in goose fat.

Prices listed are the offer price running from 29th August to 11th October

Triple Celebrations This Year Where We Celebrate Hari Raya 2011, 54th Merdeka Day and Food POI 4th Anniversary

August 31st 2011, a day to be remember for every citizen of Malaysia as a double celebration for Hari Raya and Malaysias 54th Independence Day celebration. It also marks the 4th anniversary for www.foopdoi.com 4th years on the net which started back in the year 2007. In conjunction of this special day, myself and a couple of good friends paint a special light painting scene for all our Muslim friends and Malaysians.

For more light painted photos, checkout www.dslr.my

Fake Crab Meat

Ingredient Name: Crab stick, fake crab meat, imitation crab meat, imitation crab

Traditional Chinese Name: (y jing)

What is this?

• A finely processed seafood made from fish that tastes and looks like crab leg meat
• It is usually made from Alaska Pollock with crab flavoring and red coloring to give it the color it has
• They are made cooked and can be eaten cold and from the package
• They are soft, slightly chewy and stringy in texture
• Crab sticks are often used in salads, hot pots, sushi, and various other Asian dishes

Howdo Iprepare it?

• Remove from package
• Rinse in warm water
• Use directly as is

Where can I buy this?

• Most supermarkets will carry this product (even Western ones)

What is the cost

• Imitation crab is very affordable
• On average a package of 10-12 sticks (about 454 g) cost around $20 HKD

Any benefits?

• It is lower in cholesterol than real crab, easier to buy and always in season
• Imitation crab is already pre-cooked, so it is great for quick boil soups to give it extra flavoring and texture

Any precautions?

• Eat in moderation as it is a processed food
• Imitation crab meat contains a lot of carbohydrates (which contribute to blood sugar fluctuation)
• The meat also contains MSG or flavor enhancers, so consume in moderation

Additional Information

• You can store fresh, packaged crab meat in the fridge for up to 5 days or in the freezer for up to 3 months
• Best to use before the expiry date (as it is usually labeled on the package)

Margarita Cupcakes

When vanilla isn't doing it for the day, try tequila.

Margarita Cupcakes

What you need:

1 box yellow or white cake mix, prepared

zest of two limes, divided

4 tablespoons lime juice, divided

4 teaspoons tequila, divided

2 sticks butter, at room temperature

1 box confectioner's sugar

green food coloring, optional

salt for finishing.

What you do:

Preheat the oven to 350 F and line a muffin tin with cupcake liners. Stir in the zest of one lime, two tablespoons of lime juice, and two teaspoons of tequila into the cake mix. Using an ice cream scoop, divide the batter among the cupcake liners and bake for 25 minutes.

In a bowl with an electric mixer, cream the butter together until pale and fluffy. Gradually mix in the confectioner's sugar. Mix in the remaining lime zest, lime juice, and tequila. Add green food coloring if desired. After frosting the cupcakes, finish it with a little bit of salt. For eating them, make sure you have a designated driver.

Upper Deck, Tanzini @ G Tower Hotel, Kuala Lumpur

KL is to welcome a new member to its dining scene with Upper Deck, a chic restaurant and bar in G Tower Hotel that is barely one month old.

Commanding unparalleled views of Kuala Lumpurs famous skyline, the restaurant emulates the elegance and simplicity one experienced in adining room with its sleek wooden floor, floor-to-ceiling large windows and simple yet stylish furnishings.

Located right above Tanzini, Upper Deck is spotted with a uniquely different menu. The seasonal menus changes every two weeks, as a result of the unique synergies between Executive Chef, Johnny Fua and Upper Deck Sous Chef, Alven Tan.

Starting from RM 155++ for a 4 course dinner, a fine meal at such a prime location will not onlyimpress your date but does sowithout hurting yourwallet greatly.

Thanks to an invitation from Gladys of Goldis Berhad, we were privileged to be amoung the first few ! who get to sample a rare treat here.

Candle light dinner, anyone?

Together with Ivy, Rebecca and friend, we were in for a real treat! We made our way through a luxurious six-course dinner (RM 216++) featuring excellent colorful juxtaposition of flavors, ingredients and aromatics. And of course, we shared the plates to reduce waste.

An amuse bouche of crab meat with potato chip on top as a prelude to our 6 course dinner.

Baby Lobster Tail Salad

Assorted Heirloom Tomatoes, Garden Greens, Basil Ravioli, Aged Balsamico

Blanketed in an apple mint sheet, the fresh and clean taste of the baby lobster tail is a treat for seafood lovers. The heirloom tomato (also called heritage tomato in the UK) was very sweet and ripe. I have to say that the basil ravioli (dark morsel, on the right) caught my eyes! The ravishingraviolibursted into ! basil ju ice as I took a bite and it was a nice, pleasant surprise.

Duo of Hokkaido Scallop

Caramelized Scallop, Edamame Pure & Carpaccio Scallop, Crab Roe Emulsion

An elegant presentation fresh, succulent scallops gently grilled and served with on a bed of edamame puree.

However, I liked the Carpaccio Scallop with Crab Roe Emulsion better. The creamy crab roe emulsion paired beautifully with the natural sweetness of the scallops.

Momotaro Tomato Gazpacho

Chilled Momotaro Tomato Succo, Tiger Prawn Salsa Timbale & Apple Mint Oil

Our chilled soup came in a beautiful pinkish hue and garnished with maple leaf. Momotaro Tomato is one of the most perfect, attractive, deliciously sweet tomatoes available in Japan. This also explains why the flavour of the soup was excellent; subtly sweet and tangy at the same time. So refreshing!
s

Smoked Duck Tea

Smoked Duck Consomm and Ox Tongue Rag Ravioli, Black Trumpet Mushroom

The consomme was delightfully delicious. Smoked duck, cooked with duck fat has lends its aroma to this irresistible soup. I love the ravioli too, thinking that beef tongue is one of the most delicious things ever!

Pacific Rainbow Trout

Dole Sweet Corn Risotto, Black Truffle, Styria Pumpkin Seed Oil

This is probably my favorite way to eat rainbow trout. The delicate sweet flesh contrasts nicely with the crunchy skin. Love the earthy combination of black truffle and sweet corn risotto by the side too!

Butternut Squash Cappellacci

Sea Urchin and Avruga Caviar

The cappellacci stuffed with creamy butternut squash, topped with sea urchin & Avruga caviar is definitely one of the best starters that we had that night! I dont think I ever would have put these ingredients together on my own but I considered this creation at Upper Deck a brilliant combination.

Intermezzo

Sorbet of the day to cleanse our palate for the main seduction

1824 Beef Tenderloin & Cheek

Slow-roasted Beef Tenderloin and Cheek, Swede Pure, Summer Root Vegetables,Zinfandel Reduction

Our steak was grilled to a perfect medium rare and it was nice and juicy inside. The meat itself has an intensely sweet, delicate and persistent flavour and the beef cheek (hidden beneath the tenderloin) was so tender that it literally melts in your mouth.Aboslute beststeak Ive had in along time.

Fillet of Yellowtail King Fish

Oven-roasted Lemon Grass infused Hamachi Fish,Braised Kohlrabi and Fennel Broth

Though being a beautifully executed dish, the yellow tail king fish fillet pales in comparison to the pleasure of warm red, rare meat.

Lamb Rack in Granola Bar Crust

Carame! lized On ion Tarte Tatin, Baby Vegetables Nioise,

Spiced Peach Chutney

The lamb rack was probably one of the most disputable dish of the night. Some of us thought that it was undercooked so plates after plates of lamb rack were being sent back to the kitchen to be re-cooked. Some of us liked it this way. Chef Johnny explained to us that the lamb rack was being sous-vide for hours to retain its natural flavours. While some may frowned at the pink, bloody centre, the lamb rack is safe to be consumed as a result of the long cooking hours.

Sous-vide (pronounced/suvid/), French for under vacuum,[1] is a method ofcooking food sealed in airtightplastic bags in a water bath for a long time72 hours is not unusualat an accurately determined temperature much lower than normally used for cooking, typically around 60C or 140F. The intention is to cook the item evenly, not overcook the outside while still keeping the inside at the same doneness and to keep the food juicier.

I love my rack of lamb the way it is; it was a particularly tasty version. But in the end, it all comes down to personal preference.

Spotted the garden being laid in front? The soil was actually some cookies crumbs and the miniature vegetables just looked too cute to be eaten!

Coffee to curb post dinner food coma.

Sweet Ending

Assorted Tanzini Creation of Sweet Temptations it was nothing to be shout about; the profiteroles were stale and the banana/coconut ice cream were a tad too icy for my liking. I guess desserts is just not Upper Decks forte at this moment. They are in need of hiring a pastry chef to ensure a sweet ending to every feast.

All in all, Upper Deck is marked by attentive service, good food (not so great dessert), and reasonable prices in a very romantic and sophisticated ambiance, making it worthy of our Highly Recommended restaurant of the year.

Upper Deck @ Tanzini,
Level 29, G Tower, Jalan Tun Razak, Kuala Lumpur.
Tel: 03-2168-1899

Opens only for dinner, except on Sundays.

No a la carte selections. RM155++ for four courses, RM185++ for five courses and RM215++ for six courses. Menu varies every two weeks.