BY CK Lam
A food trip over to Ipoh, Perak had us visiting Mun Choong Restaurant. This restaurant commonly known as Pusing Public Restaurant is a favorite of both tourists and locals.
This restaurant situated in Pasir Puteh offers variety of delicacies and one personal favorite is the udang galah (Har Lok in Cantonese). These freshwater prawns are cooked in many forms.
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Tags: 8th January, Cantonese Style, Chicken Pieces, Chinese Wine, Chives, Ck Lam, Delightful Flavors, Dragonfruit, Egg White, Freshwater Prawns, Fried Prawns, Har, Ipoh, Ipoh Perak, Ipoh Restaurant, Jackfruit, Kon Jin Har Lok, Light Soy Sauce, Makansutra, Mun Choong, Pan Fried, Pasir Puteh, Prawn, Pusing Public Restaurant, Puteh, River Prawn, Roes, Sweet Flesh, Sweet Note, Udang Galah, Vegetable Dish, White Rice
*This article was published in the New Straits Times (Life & Times) on 23rd July 2010.
Nazeri Ismail is the Executive Pastry Chef at Shangri-La’s Rasa Sayang Resort & Spa. He has charmed many diners with his varieties of outstanding cakes and pastries over the years. What’s more, he has been making cakes for the Penang Governor for the past four years.
The Penang Governor cutting the birthday cake
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Tags: Amp Spa, Birthday Celebration, Cakes And Pastries, Captain Francis Light, Chef Nazeri Ismail, Corn Flour, Creative Idea, Diamond Jubilee, Dimensional Art, Egg White, Executive Pastry Chef, Heritage Buildings, Impressive Creation, Intensive Work, Jubilee Clock Tower, Khoo Kongsi, Malaysian Association of Hotels Penang Chapter, Miniature Model, Nazeri, New Straits Times (Life & Times), New Straits Times (Life & Times), Pastillage Moulding, Penang City Hall, Penang Governor, Penang State, Queen Victoria, Queen Victoria’s 1897 Diamond Jubilee, Rasa Sayang Resort, Rich Combination, Rich Fruit, Rich Fruit Cake, Seri Utama, Two-Dimensional Cake
My hubby and I spent our last weekend in the neighboring country, Singapore. Our main objective of this trip was purely to meet up with our friends, having fun hunting for interesting Singapore food and joining in the ieat Crab Fest organized by Leslie of ieatishootipost!
Something is lurking… 
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Tags: Alaskan King Crab, Array, Ban Niang, Black Pepper, Blue Swimmer Crab, Chili Crab, Chin Huat Live Seafood, Chinese Wine, Clementi, Country Singapore, Crab Fest, Cromer Crab, Dungeness Crab, Egg White, Fri, Fried Bee Hoon, Fried Man, Golden Sauce Crab, Ieatishootipost, Lao Ban, Long Legs, Main Objective, Makan Makan, Mantou, Pair Of Scissors, Pan Fried, Porridge, Red Flower Crab, Singapore Food, Soya Sauce, Sri Lanka Crab
Penang Lor Mee comes with braised meat ingredients with robustly savory starchy gravy flavored with five-spice powder and egg white. The different spices in the flavorful and pungent gravy is what that enticed the taste of the Lor Mee. Hubby and I came across a Lor Mee stall at Lean Thye Coffee Shop which occupied the corner shop house in Ah Quee Street.
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Tags: Ah Quee Street, Beach Street, Braised Egg, Business Hour, Chili Sauce, Chili Vinegar, Coffee Shop, Duck Egg, Duck Eggs, Egg White, Fifteen Years, Five Spice Powder, Fried Oyster, Gravy, Hard Boiled Eggs, Hawker Food, Hubby, Jalan Masjid, Jalan Masjid Kapitan Keling, Keling, Lean Thye, Lebuh Pantai, Lor Mee, Masjid Kapitan Keling, Meat Ingredients, Noodles, Penang, Penang Hawker Food, Pitt Street, Red Chili, Rm3, Rm4, Sauces, Slimy Texture, Spice Powder, Spices, Thick Gravy
