Packet Sg Laksa: A Miss
Singapore laksa from the packet: looks good but tastes otherwise.
As you know, I love laksa, any kind of laksa, but my top favorites are Penangassam laksa and Singaporelaksa. Both these laksa are elusive here, especially Singapore laksa, so when I found ready-made Singapore and Penang laksa paste in a supermarket recently, I grabbed a box each, made by Alif, a Malaysian company.
Okay, so I had to substitute a number of ingredients. I couldn't find thick rice noodles so I replaced that with flat rice noodles. I don't eat those spongy artificial fishballs from the market and couldn't get the right fish to make them so I had do without, and there were no cockles (terrible, because cockles are just as important asdaun kesomin a bowl of Sg laksa) so I bought sa bak, a hard shelled clam. Totally different I know, but it's a clam.
Daun kesom, also known as polygonum leaves (not that it helps because nobody knows what that is outside South East Asia), grows easily. Just buy some (rootless is fine) from the wet market, stick them in a glass of water for a couple of days and then plant in a pot of soil. Needs direct sunlight.
Daun kesom leaves are toughand slightly hairy so they should be cut very fine, almost one-cell thick.Oh, that fragrance!
Nah, back to the kitchen labs you two!
The Alif Sg laksa was utterly disappointing. It smelled and tasted more like Penang laksa, with lots of tumeric and lemon grass and very little coconut milk, blachan or dried shrimps. I immediately searched for the packet of Sg laksa paste I had bought on my previous trip to Sg a few months ago and made another pot of laksa base. Asian Home Gourmet'slaksa paste(made in Thailand) was marginally better, stronger in flavor but still far from good. I mixed the two soups together, added extra coconut milk and ate a very disappointing dinner.
Conclusion: eat Singapore laksa in Singapore.
Three Bags Full @ Richmond, Melbourne
I remember Three Bags Full quite well because after my average experience in St Ali, with the exception of their coffee, one of my readers said I should give these guys a go instead. Guess what, that weekend, we did just that.
Three Bags Full is a big place. It looks like there's two separate dining areas and if I have a tip for you, the smaller one next door is a quieter and more pleasant place to be.
Address and contact details:
Verdict: 4 stars out of 5 stars. Except for being too busy, there's nothing not to like about this place.
Hotel Review: Hilton Singapore, Orchard Road
We stayed in the Deluxe room with a king bed. The layout and furnishings are pretty similar to Doubletree by Hilton in KL. The bed was very comfortable, so much so that we overslept the following day! (LOL and also thanks to the very effective black-out curtains) Luckily we didn't have an early flight to catch.
There is a bathtub/shower in the bathroom, and Crabtree & Evelyn toiletries are provided, a norm with Hilton hotel nowadays.
There is no free wifi in the room, but you can get up to 2 hours complimentary wifi at the lobby. In the evening, we sat and Instagrammed some photos while listening and enjoying the Jazz duo playing at the nearby hotel bar/lounge.
The hotel houses a few restaurants, Checkers Brasserie, Checkers Deli, Glow Juice Bar & Cafe, and il Cielo. Iggy's (voted no.1 in Singapore and Asia by The Miele Guide) is also located at Hilton Singapore, we tried to get in for lunch but they weren't open. And dinner was too expensive since they were only doing a tasting menu for S$275 each, ok maybe we will go when we have something special to celebrate next time.
Verdict: Comfortable enough hotel in a convenient location, if you plan to stay here, book in advance to enjoy earlybird discounts.
Location: Hilton Singapore, 581 Orchard Road, Singapore 238883.
Nearest MRT: Orchard
Tel: +65 6737 2233
Website:http://www1.hilton.com/en_US/hi/hotel/SINHITW-Hilton-Singapore-hotel/index.do
*All photos taken with iPhone4S.
Jaya Pub (par SZ)
La clientle est clectique et se compose de vieux expats tous bourrs qui hurlent les paroles d'Hotel California jou en live, d'anciennes prostitues, de riches chinois venus chercher autre chose que l'ambiance clone des clubs de Kota, et de quelques on-ne-sait-trop-quoi.
Au milieu de tout a, derrire le bar, Toto fait semblant de travailler (il fait l'inventaire puis s'assied sur une chaise en scrutant tout ce qui passe en s'endormant moiti). Toto, c'est le serveur emblmatique du Jaya pub : 70 ans, toutes ses dents et 30 ans de service.
Ajoutez cela les klaxons libre service pour fliciter les clients qui montent sur scne pour chanter leurs song resquests, les gens qui dansent parfois, les chanteuses qui se dplacent sur le bar, le billard, les cafards qui passent sur les tables... Et vous obtenez un cocktail magique, unique Jakarta, unique au monde. C'est l'un des bars qui m'a le plus marqu dans ma vie. A dcouvrir absolument !
2 hics nanmoins :
- Le prix des bo! issons, qui s'est align sur les salaires grimpants des vieux expats (compter environ 40.000 Rp pour une Bintang pression)
- Les morceaux jous par les groupes (majoritairement du vieux rock anglo-saxon), quasi-identiques chaque soir
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Lieu : Menara Jaya, Jalan Thamrin (en face de Sarinah)
Class : ? (d'poque)
Nakal : D'poque
Originalit : Le Vendredi soir et le Samedi soir, 2 groupes se relaient continuellement, pour ne pas avoir de pause au niveau de la musique live sur scne
Note : 9,5 / 10
Suggestion : Avant d'aller boire des bires au Jaya Pub, passez manger au Bistro (dans le mme btiment), restaurant franais sauce Jaya Pub... A dcouvrir absolument galement ! (http://www.jakarta100bars.com/2011/06/le-bistro-french-restaurant.html)
Five Fatboys & A Funeral
Worlds oldest liquor collection a true passion
BREDA, Holland, Feb 29 Forty years ago when Dutch businessman Bay van der Bunt bought his first two bottles of vintage cognac on a road-trip to France, little did he know it would be the start of a collection worth millions of euros today.
Collecting old liquor never even crossed my mind back then, Van der Bunt, 63, told AFP as he uncorked an ancient-looking bottle, part of what is regarded as the largest collection of old liquors in the world now up for sale for a mere 6 million (RM24.2 million).
Go ahead have a taste, this is an 1895 cognac from the house of A.E. Dor, he said, pouring the deep brown liquid into a snifter glass then holding it up to the light as the cellar filled with a musky, velvety aroma.
A glass like this could set you back several thousand dollars in any top restaurant in the world, he added as he carefully lifted his own snifter to his nose, savouring the rich bouquet before taking a small sip.
In the early 1970s, the businessman owned a small antiques shop, which frequently took him on trips to France to look for hidden gems in second-hand stores.
But many times there were also old bottles of cognac or armagnac and I decided to buy these, not even thinking back then what it would one day become.
In 1978, his collection got its first major boost when Van der Bunts father gave him a gift of some 100 bottles, presents my dad received while running a small gardening service company for the well-h! eeled in the area.
My father said: You are out of your mind to collect liquor. Why dont you invest in something worthwhile?
Well, I didnt listen, he said, smiling.
His collection has grown to more than 5,000 dusty bottles, kept safely behind lock and key in a converted cow shed at his rustic farmstead on the outskirts of the southern Dutch city of Breda.
The collection consists mainly of bottles of rare cognac and armagnac, distilled from French grapes, as well as a variety of ports, madeiras and rums.
Asked whether he preferred cognac or armagnac, Van der Bunt just laughed: Its like asking a polygamist which one of his wives he loves the most.
The crown prince of the collection is undoubtedly a six-litre bottle of 1795 Leopold Brugerolle, bought at an auction by Christies in 1990.
Obsession avarice
It is the last remaining hand-crafted bottle in the world that accompanied Napoleon Bonapartes army on its campaigns and is valued at 138,000, according to Van der Bunt.
There are also three complete sets of eight bottles of A.E. Dor cognacs, dating from 1805, 1811, 1834, 1840, 1858, 1875, 1889 and 1893, valued from 70,000 to 80,000 a set.
Or a hand-blown bottle of 1789 Courvoisier & Curlier that will set a potential buyer back 49,000, or an Armagnac Eau de Vie of the same vintage.
The year of the French Revolution, Van der Bunt said proudly.
I have even been approached by some of the cognac houses in France wanting to buy back their own historical product, he added.
By his own admission, as his collection grew buying at auctions and stock from famous restaurants such as Maxims in Paris so did his need to possess some of the old spirits in existence.
It became a passion, an obsession and ultimately a form of avarice.
He tells the story of bidding at a Sothebys auction in London in the 1970s on a rare 1789 vintage cognac.
I told my wife Ria: This is the one bottle I must have, it simply has to be rem! oved fro m the market, no matter the cost, eventually paying 5,000 (RM23,840) an astronomical amount at the time for the privilege.
Two months later, another existing bottle is up for auction at Christies. That one too, simply, had to be removed from the market, he laughed, adding I paid way too much money for it.
But after 40 years of passionate collecting, the collection is up for sale on account of Van der Bunts wife.
I promised my wife when she turns 65, I will sell the collection and well use the money to build a smaller house, Van der Bunt, who has no children, told AFP.
There will, however, be one bottle not for sale.
Its a 1780 Remy Martin, believed to be one of the worlds oldest existing bottles of cognac, a gift from my father. AFP