*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
We begin a weekend morning with a warm and filling bowl of oyster porridge, or better known orh moi. I was introduced to this oyster porridge at Perak Road in Jelutong. It is one of the local’s favorite choice of breakfast. This stall starts selling early in the morning serving breakfast, right till lunch.
Being the only stall in the coffee shop, it draws in quite a crowd with the place packed with customers. Many were seen waiting for their take-away and others busy slurping down their porridge.
Huge pot of oyster porridge
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Tags: Accompaniments, Bowl Of Porridge, Coffee Shop, Eel, Intestines, Jelutong, Mushrooms, Orh Moi, Oyster, Oyster Porridge, Penang, Penang Hawker Food, Penang Porridge, Perak Road, Pig Skin, Rice Grain, Rich Combination, Savory Flavors, Side Dishes, Slurping, Smooth Texture, Soy Sauce, Spoons, Spring Onions, Tiao
