Malaysia Welcome to the Busy Corner Restaurant

KUALA LUMPUR (Sunday) - Ringgit Malaysia RM42.50 for 3 Claypot Chicken Rice, 2 Soups, and Tea for 5. 1 Boiled Pebble of Road Gravel in Soup - the type that's used with tar on most Malaysian roads - FREE.

McDonald's @ Malaysia - unforgivably Malaysian

"Had an awesome time at McDonald's and can't wait to share it with someone? Think you've got an idea to help us boost our service? Let us know! We'd like to hear what's on your mind to improve our services. We want you to love every encounter with McDonald's. After all, we're supposed to be your favourite place to be, not just a place to eat!"

And, that's how the fat lady sings or in my case, screaming...at least they have the gall to make it an online tagline of sorts.

McDonald's in Malaysia is a very poor ripoff of the international Golden Arch chain. The food served is anything but fast. Quality for instance will have you served with a fish fillet burger that has hard crusty sides that makes you wonder if its because you're the first to order for the day and that's the leftover from sometime back (I wouldn't dare say its "overnite").

Compared to other joints or reputable outlets - there seems to be an awkward gap in the communication skills of the staff that's employed in McDonald's Malaysia. It's the only place in Malaysia I think besides the obvious mamak joints and some food courts where the official, common, and only language spoken is Bahasa Malaysia. It's rather embarrassing as a Malaysian to translate for a foreign guest and rather rude of the McDonald's staff to not answer in English. I however find it very comical to be engaged in this childish defiant play. At the same, HR hiring is restricted to a very un-Malaysian representation.

The best parts are,
1. KFC (Kentucky Fried Chicken), Pizza Hut, and even Burger King hire better staff.
2. Their staff are more attentive.
3. They are also respectful in communication with better language skills.
4. They do not chat with their co-workers when serving a customer.

Now, McDonald's anyone? Awesome? I don't think so. Can't wait to share it? Definitely, so that others can read and see that their experience is not that much different. I'm lovin' it? No No No...

Ho Chak on Malaysia 8TV

I enjoy watching Ho Chak. It's a foodie documentary aired weekend on the best places to eat. Typically a show and tell of what's good for the palate. Yoon (吳家潤) female host of the show is so cute and watching her antics on the show makes it even enjoyable for a non-foodie like me. I mean as in a person who loves food but not to desire the same.

The show's namesake Ho Chak is Hokkien (a Chinese dialect) for “Tasty”.

Kudos Yoon...I'll be watching out for more of you.

A Millionaire is the making: $2 a meal

The mushrooming of many a place offering a filling meal at $2 has come to my attention. So far I have given my business to the outlets in Bandar Manjalara, Bandar Mahkota Cheras, and even the one in Ampang New Village. I would say outlets as the owner is most probably the same enterprising person.

A relative of mine had the opportunity to make small talk with the owner and it seems that this gentleman is planning to open over a 100 of these $2 a meal concept restaurants in the Klang Valley. According to him the goal is not to make money as in getting rich quick. His philosophy is rather different and noble. He intends to educate people to be vegetarian. Yes thats right---its a vegetarian restaurant.

My first visit was not because I knew of the $2 a meal deal but rather because I had the itch to go vegetarian for the day and I was much surprised when I saw that a meal of 3 "dishes" with a plate of rice was only at $2. More so when I saw that besides the obvious they also had wantan mee, noodles, nasi lemak, and all at the same affordable price of $2. Water and tea is free.

The concept is rather simple. Self service - you queue up to order, pay and after finishing return the utensils, plates, cup, and whatever to the proper allocated bins with signage. Simple and cheap. I definitely would go gain sometime when I next become a vegetarian again for a day.

Banana Leaf Rice: Careful where you eat it though

Banana leaf rice is a typical dish in South Indian cuisine.

In banana leaf rice, white rice is served on a banana leaf with an assortment of vegetables, curried meat or fish, pickles, and/or papadum. It is traditionally eaten with the hand although I do prefer to eat with my hands clean using the fork and spoon. Banana leaf is used as it is believed that the hot rice will release the coating on the banana leaf, which aids in digestion.

In Malaysia, Banana Leaf Rice is particularly popular among the locals. Kanna Curry House opened some time ago in Bandar Manjalara with neighbours Ambank (Arab Malaysian Bank to the unfamiliar) and a Chinese Food Court.

I thought I would try out the food sampling available and boy did I choose the wrong place to eat. Firstly, the servers there were authentic Southern Indians "imported" from India so there was a wee bit of a communication problem. Secondly, the prices they charge for Banana Leaf Rice is horrendously pricey - much to my dismay (although previously I did go for the typical roti canai and teh ais (iced-tehtarik) and the prices for these were so-so). Thirdly, the quality of presentation of what you may is very inconsistent.

Let me tell you how I fared in this fleece shop. I went over on a good ol' typically hot and windy afternoon for lunch. I stepped in the shop and proceeded to the counter where all the dishes were being kept warm via the electrically heated water thingajamig. Surprised that I didn't get the service I wanted, I walked out and sat at one of the tables at the patio (walkways - by the way it is against DBKL---City Hall regulations to place tables and chairs here, I would know since the restaurant I used to work with always had their business issued fines for doing so).

Anyway after a brief wait I was approached by the waiter/server and I gave him my order - Banana Leaf Rice and a teh ais, and he said not to worry as they will serve it over. Impressive I so thought at first. After some more waiting, the "leaf" arrived. It was a washed Banana Leaf cut to size. Thereafter another good few minutes of waiting before the rice arrived. Aside from the rice nothing else was really that warm or hot at all despite the earlier layout I witnessed. This was followed by a decanter held in hand by a server who then proceeded to lay a small scoop of each 3 different vegetable dishes next to the rice on the Banana Leaf. Being hungry I did not wait further but started scooping the food in. Then a another server came up and asked me if I would like a piece of Chicken, freshly fried, he said. I said ok and this cold piece of fried chicken was added to my leaf plate. Nearly finished by this time another server came up and asked me if I would like some papadum--an Indian flour-based cracker and proceeded to place one measly piece on my leaf plate but not before dropping a piece on the ground and another on the table. He asked me if I would mind having the one on the table as well. I of course said not.

A small group of 4 other customers said down at the next table and surveying what I was eating debated amongst themselves if they should have Banana Leaf Rice as well. The girl amongst them reminded them that it would be costly. Hmm she does know something about this place I thought to myself. When I finally finished what I had so uncleverly ordered to try out, I noticed that the method of serving was much different in their case as they had more various types of "condiments" on their leaf plates than mine.

All in all I paid over $20 for my meal and drinks (I had another teh ais since the first order they delivered wrong a teh limau ais and it was after all a hot day). Mind you the rice and vegetables were $4.20 for what I would normally be charged $2.00 at max elsewhere. For my meal that day I would have only been charged no more than $10.00 elsewhere -- that's 50% or half of what Kanna Curry Fleece-- oops I meant Kanna Curry House charged. I wonder how much the other table was charged...

Now don't get me wrong. I'm not dumb only naively trusting others as I believe that the majority of people do no wrong and even when they have I tend to forget and forgive.

Back to the issue of being fleeced, do not frequent or give your business to food venues which do not display their prices as required by law or who you think is not good value for your hard-earned (sometimes) cash.

Sex on the Beach

Sex on the Beach is one of many generic cocktails whose sole link is a reference to “doing it.” What’s in a name—indeed! Sex is often associated with cocktails, though such an observation would not surprise Freud or Kinsey, experts in the field. Sex on the Beach and its offspring are usually and appropriately called “shooters.” Sex sells, and these drinks are particularly formulated with the libido in mind. Some of the wildly inventive names are meant to titillate, while others are blatant forays into potty talk. Winston Churchill or James Bond would never sidle up to the bar and request a Bald Pussy or a Tony’s Screaming Weenie. The names of these drinks are clearly fraught with double entendre—”I’d like a Screaming Orgasm, if you please.” And as with real sex, these drinks come with their risks. The generally sweet but seriously potent concoctions go down so easily that multiple Orgasms will often lay the young toper out prone for the wrong reason. Not everyone wants Sex on the Beach. Joseph Scott and Donald Bain, in The World’s Best Bartender’s Guide, give the recipe for the variant Sleazy Sex on the Beach as follows: “Add 1 ounce of Grand Marnier, but only if you’re feeling particularly wasteful and have little respect for Grand Marnier.”
INGREDIENTS
2 ounces vodka
2 ounces peach schnapps
3 ounces fresh orange juice or grapefruit juice
2 ounces cranberry juice
INSTRUCTIONS
Stir all ingredients over ice in a highball glass.
Variations:
After Sex: Mix together 2 ounces vodka and 1 ounce crème de banane.
Orgasm: Mix together 1 ounce amaretto, 1 ounce Kahlúa, and 1 ounce Bailey’s Irish Cream. Absolut Sex: Mix together 1 ounce Absolut Kurant vodka, 1 ounce Midori melon liqueur, 1 ounce cranberry juice, and 1 ounce lemon-lime soda.
Screaming Orgasm: Mix together 1 ounce vodka, 1 ounce Kahlúa, and 1 ounce Bailey’s Irish Cream.

Eating Right

Who doesn’t love going out to eat?

The easiest time to fall off the diet wagon at a restaurant is within the first 10 minutes of sitting down and the last 10 minutes before getting up. So here are a few goals you should have at a restaurant -- along with some YOU-friendly options at ethnic eateries, where it’s often easier to make ordering mistakes:

Munchies
· Pass on the bread basket; ask for cut-up raw vegetables instead.

Ordering
· If you’re having a salad, ask for oil and vinegar on the side, and dress it lightly yourself; leaving it to the kitchen can easily add an extra 400 calories to your meal.
· Steer clear of anything -- main course or side dish -- that comes in a white cream sauce or has “fried” in the description.
· Swap potatoes or rice for sauteed or steamed vegetables.

Dessert
· If you really want it, order one for the table, and just have a few bites.

Here are some YOU-friendly ethnic-food options:

Mexican
· Black beans, avocados, guacamole, brown rice, jicama, grilled chicken or fish, fajitas, ceviche (raw, marinated fish), and camarones (shrimp).

Italian
· Sauteed vegetables, salads, seafood salads, fish with olive oil, and whole-wheat pasta with marinara sauce.

Mediterranean
· Hummus (chickpea dip), tahini (sesame paste), tabbouleh (cracked-wheat salad), bean soup, and lentils.

Asian
· Seaweed salad, miso soup, edamame, sashimi, any vegetables that aren’t fried (from bok choy to bamboo shoots), fresh spring rolls (not fried), moo shu chicken or vegetables, and drunken chicken.

Watari Bune Junmai Daiginjo 720ml

Noted in books and magazines by saké experts such as John Gauntner, Philip Harper and wine critic, Robert Parker, this junmai daiginjo is inarguably one of the most prized junmai daiginjos in the saké world. It is deep, luscious and layered with big but well-balanced fruit flavors characterized by honeydew melon, peaches and pineapple.