tag:blogger.com,1999:blog-60302029289144500722024-02-07T14:37:28.402+11:00Roaming PotatoTravel and Eat Like a Local Unknownnoreply@blogger.comBlogger36125tag:blogger.com,1999:blog-6030202928914450072.post-18771118712948529262014-06-28T01:42:00.001+10:002014-06-29T00:16:40.097+10:00Gazi @ Exhibition St/ Flinders St<div dir="ltr" style="text-align: left;" trbidi="on">
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Street food, I love; Street food done well, what more can one ask for. This tasty soft shell crab souvlakakia has sent me into George’s Greek embrace. George Calombaris, everyone knows him as the chilly-hating, tweezers-loving judge on Masterchef Australia. In a nutshell, Gazi is all about putting tasty, casual, affordable Hellenic street food on a plate. </div>
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Gazi has replaced The Press Club at No. 2 Exhibition Street. Well, I haven’t been to the latter but who cares. The moment I stepped into the restaurant, my eyes can’t help but fixated upon the orange sheet of upturned terracotta pots that filled the ceiling, drawing attention away from the exposed un-rendered concrete walls. The high-back booth seating, black communal tables and metal chairs gave the place a rustic, laid-back and casual vibe. </div>
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What I love about this place, is the open kitchen, which reminded me about Penang Street Food. To me, the assembling of a dish is an art on its own. The sounds, the smells, and the sights of cooking can absolutely help one work up an appetite. The place was crowded and booking is essential, thanks to my dear friend, L we managed to secure a table for four at 1pm.<br />
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Service was unexpectedly quick. Before I could snap enough photos of the interior decor, food was already on the table. Time to dig in!!</div>
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<strong>Grains – $12.50</strong></div>
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A healthy start to a great meal. The combination of freekeh, quinoa, barley, poppy seeds and pistachios offered a light crunchy texture. The yoghurt gave the dish a refreshing taste and lifted the otherwise boring grains to a whole new level. Simple yet with good flavour combination. The salads and grains dishes range between $9.50 to $12.50. </div>
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<strong>Wood Fire Spit Roasted Pork Belly - $32.00</strong></div>
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Spit Roasted Pork Belly married with white beans, apple skordalia and walnut dressing. Skordalia is a traditional Greek sauce usually made from potato and flavoured with garlic, lemon juice and parsley. Hailing from Malaysia, roasted pork belly is a staple street food (we call it “Siu Bak” meaning roast pork). Just when I thought I knew how a roasted pork should taste like, this dish showed up. The moment I sank my teeth into that juicy, tender, well seasoned meat, I thought: “man, this is how a roast pork should taste like”. That crackling, three words – OH, MY, GOSH – amazing. Those ear splittingly crunch was just music to mah (my) ears. The apple skordalia on the other hand offered a nice contrasting balance to the slightly salty pork. </div>
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<strong>Soft Shell Crab Souvlakakia – $12.00</strong></div>
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Souvlaki, the ultimate Greek street food. Gazi’s souvlakakia (meaning small souvlaki) however is an absolute winner. What they lack in size and tradition, they make up for in taste. That crispy fried soft shell crab with the right touch of mint, coriander, honey and mayonnaise; enveloped in a pillowy charred flatbread was smashing. If I have a bottomless stomach, I could easily use a second helping. The other souvlakakia variations (which we did not try), were duck, chicken and beef brisket, all three combos (except for crab) are served with fries wrapped inside.</div>
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<strong>Risogalo Jar – $14.50</strong></div>
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One of the best desserts I’ve taste. Upon opening the mason jar, I kinda expected a theatrical smoke to uncover, which to my slight disappointment, did not happen. This jar contains layers of rice pudding, banana, smoked almonds and salted caramel. Not too sweet with smudges of airy milk chocolate throughout. It’s one of those desserts that you wish you could snatch the jar away from your friends and dig into it alone. Opps….</div>
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<strong>Pavlova – $12.50</strong></div>
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I usually am not a fan of meringues because they are often disgustingly sweet. BUT, this, this is not any pavlova, this is George’s pavlova. The fun just got tuned up another notch. First, an interesting meringue dome, painted with dehydrated raspberry, smash it, and inside reveals a picture perfect scene of white chocolate sorbet and lemon curd, fresh meringue, musk sticks, and pomegranate seeds. The perfect ending to a great meal. </div>
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Needless to say, I am in love with this place. Given any day on any occasion, I am happy to revisit Gazi in a heartbeat. That chili-hating judge may be short but he sure is a smart bloke. Gazi is a perfect example of clever cooking, quick customer turnover and most importantly delectable food. </div>
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<strong>Gazi Restaurant</strong></div>
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Address: 2 Exhibition St, Melbourne VIC, 3000 (at the intersection between Flinders and Exhibition St_</div>
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Contact: 03 9207 7444</div>
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Opening hours: 11:30pm – 12am</div>
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Nearby Eats: <a href="http://roamingpotato.blogspot.com.au/2014/05/om-nom-dessert-bar.html#.U62MdfkiySo">Om Nom Dessert Bar</a>, Hardware Society, Manchester Press</div>
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<a href="http://www.urbanspoon.com/r/71/1717899/restaurant/CBD/Gazi-Melbourne"><img alt="Gazi on Urbanspoon" src="http://www.urbanspoon.com/b/link/1717899/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-81005753052340070362014-05-29T10:29:00.001+10:002014-05-29T21:38:34.583+10:00Om Nom Dessert Bar @ Flinders Lane<div dir="ltr" style="text-align: left;" trbidi="on">
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It started with:</div>
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<li style="text-align: justify;">A gruelling elimination challenge on MasterChef </li>
<li style="text-align: justify;">Christy Tania’s mouth-watering signature dish, Mango Alfonso </li>
<li style="text-align: justify;">A visit from mum……..</li>
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And I found myself sitting on the posh floors of the 40-seat Om Nom Dessert Bar. Labelled as the “female Adriano Zumbo”, Kristy Tania’s simple yet complex desserts proved that her appearance as guest judge on MasterChef was no fluke. Once the youngest project manager of IBM Singapore, Kristy Tania packed her bags and headed off to France where she trained under world renowned chef Alain Ducasse and now head chef at Melbourne’s new Om Nom Restaurant. <br />
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Up a short flight of stairs and you will come upon what looked like a hotel-reception desk where a friendly receptionist will direct you to the a longue consisting of eight black cauldron tables. Above is a ceiling of hammered copper-coloured metal reflecting the interior of the lounge and the soft glows of candle-light. <br />
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Walking into a restaurant where traditional main courses were treated as ‘bar snack’ to the featured mouth watering desserts, I had no idea what to expect. First glance of the menu was rather unexpected and was different from the menu I browsed from their website which features ala carte savoury dishes (perhaps they have changed it). Now, dinners get to select from three different savoury menus, each featuring different dishes from savoury to desserts – Express Menu $69, Tasting Menu $79 and Degustation Menu $99. The bar snacks were mainly entree dishes rather than main courses. <br />
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<a href="http://lh6.ggpht.com/-RcbvP88rGFs/U4Z_S-TsulI/AAAAAAAABzs/JRbNRyWvdzc/s1600-h/DSC09035.jpg"><img alt="Om Nom Dessert Bar" border="0" src="http://lh6.ggpht.com/-Iu3qRBr34LU/U4Z_T-uQwYI/AAAAAAAABz0/o8t8pSdW3ZA/DSC09035_thumb.jpg?imgmax=800" height="457" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Om Nom Dessert Bar" width="620" /></a><br />
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I’ll be frank that I planned on having a Pan Seared Duck breast ala cart, plus a couple desserts but with the new menu, we certainly were not prepared to drill a dip hole in our wallets for a three course meal, hence we skipped right to the dessert menu and sampled three desserts. Not the cheapest of desserts with prices ranging from $25 to $28, or you can opt for the “Dessert Degustation” where you have three desserts for $55 per person. <br />
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<strong>Mango Alfonso – $27</strong></div>
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Yes, it was the dish that sent the MasterChef’s contestants into a whirlwind of pain as they struggle to recreate the hero of the dish – the choux pastry. And yes, it tasted just as good as it looked on TV. I tried really hard not to make a mess as I attempted to disassemble this edible work of art. The mango moose in the profiterole was to-die-for, silky with a good mango punch. Sandwiched between the two profiteroles were liquid fondant and tempered dark chocolate. On top of that sat two halved spheres, one half was the mango moose and the other aws shiso cremo. Displayed on the sides were poached diced mangoes and two pops of coconut spheres that burst in your mouth. On the far left, was a coconut-lemongrass-ginger foam piped on top of a serving of smooth calamansi (a type of citrus that grows in tropical areas) sorbet. The ten elements on this dish were subtlety flavoursome and had a cohesive balance. <br />
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<strong>Basil Garden – $25</strong></div>
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<a href="http://lh4.ggpht.com/-YyZxkfQ-jPs/U4Z_XPFlcpI/AAAAAAAAB0M/6F6imt1wYe0/s1600-h/DSC09053.jpg"><img alt="Om Nom Dessert Bar" border="0" src="http://lh6.ggpht.com/-aA8V-mUwc9E/U4Z_YIHX9EI/AAAAAAAAB0U/OuEQt3OfspY/DSC09053_thumb.jpg?imgmax=800" height="418" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Om Nom Dessert Bar" width="620" /></a><br />
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Mum’s and Cutie’s favourite. The centrepiece, a dark chocolate pot filled with vanilla, olive oil and honey ice cream and four orbs of lime, basil and white chocolate creameux. The dark chocolate crumble was quite savoury and bitter which balanced out all the other sweet elements.<br />
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<strong>Raspberry Field – $27</strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzugzSx7kaQJSEgnehmlem-8gc1Fv6Ky93f4J0yHgULjjctr29k7iZflxAOnLIbROjfeCD2YHHw-bpAaPK-L1NRwLdoeHp6BiVCaT3joe6Nfz4hi7Qcv_RLP9fezK671UVfYzNvy8qORru/s1600-h/DSC09049.jpg"><img alt="Om Nom Dessert Bar" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAO7EVdTbE5t72GA-WRF77Y7Dw_iTNml2QJvJjKpndexj2x2sXddnRtsobCFplD4PDAATNGqDGM4z4NNChyMit8Mj3GaOQLXU0fYnaDC-W_3FdY9jFgShCRSwwL6RMHLzV9Mb8cYrRLny/?imgmax=800" height="420" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Om Nom Dessert Bar" width="620" /></a><br />
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Our last dish, the Raspberry field featured two meringue stems, perched on top of them were two mushroom-heads of frozen raspberry sorbet. Surrounding them were raspberries, syrup coated lychees, strawberries plus raspberry and rosewater creamuex. Whilst I enjoyed the sorbet and meringue, in comparison with the earlier two dishes which had something to balance out the sweetness, this felt just a tinge too sweet in comparison. Nevertheless, I must say that if you have a sweet tooth, this might be tailored made for you. Hands down the prettiest dessert I’ve every seen, displaying an orchestra of absolute finest and refined artistry.<br />
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The only downside of this bar is that the dishes are over-priced. Having said that, in exchange for that extra ka-ching $$$, you get sophistication, classy, balance, creativity, originality and finest. Well, just enough to pamper yourself and make you leave the place a happy person, contented yet yearning for more. Om Nom Dessert Bar is truly something special and the young, talented Kristy Tania is the one to watch. <br />
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<b>Om Nom Dessert Bar</b><br />
Address : Adelphi Hotel. 187 Flinders Lane, Melbourne VIC, 3000<br />
Contact No. : +61(3) 8080 8888<br />
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Operating Hours : Breakfast 7am - 12pm<br />
Dinner & Desserts 6pm - 12am, Mon to Sat<br />
High Tea 12pm - 4pm Sun<br />
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Nearby Eats : Hardware Societe, Manchester Press<br />
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<a href="http://www.urbanspoon.com/r/71/1786594/restaurant/CBD/Om-Nom-Dessert-Bar-Melbourne"><img alt="Om Nom Dessert Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1786594/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>
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Unknownnoreply@blogger.com0Melbourne VIC, Australia-37.814107 144.96327999999994-38.6164245 143.67238649999993 -37.0117895 146.25417349999995tag:blogger.com,1999:blog-6030202928914450072.post-85725666887152671312014-04-25T11:18:00.001+10:002014-04-26T14:09:46.049+10:00Wantan Mee: Chulia Street or Burma Road<div dir="ltr" style="text-align: left;" trbidi="on">
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Back in primary school, virtually everyday, my grandma would treat me for lunch at Mount Eskine hawker centre where I would happily slurp in a plate of wantan mee. Ah..those where the days. Well, it's been two odd months since I left Penang, but it's never too late to publicise my two favorite wantan stalls in Penang - Burma Road and Chulia Street.</div>
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A few words about wantan mee in Penang, instead of the sticky sweet char siew (BBQ pork) that adorns versions in Ipoh and Kuala Lumpur, it is more often served with pink-edged lean barbequed pork. Wantan mee eaters in Penang may choose their noodles to be served in soup (“teng”) or dried sauce (“dry”) which is usually accompanied with steamed or deep-fried dumplings.</div>
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<strong>Wantan Mee @ Burma Road (Large – RM4.50, Medium – RM4.00, Small – RM3.50)</strong></div>
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We started at the Wantan Stall at Burmah Road, a stone throw away from the <a href="http://roamingpotato.blogspot.com.au/2014/02/ah-guan-apong.html#.U1kjVPkiySo" target="_blank">famous Apong Guan</a>. I have been eating the wantan mee served here by a son-mother team since I was a child. What I love about this dish is that there is less use of dark sauce hence less salty compared to the norm which allows one to savour the springy and elastic texture of the noodles. </div>
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<a href="http://lh5.ggpht.com/-XgMf2lf7K9Y/U1m3oRKWdKI/AAAAAAAABvQ/JAp4v7R7GuA/s1600-h/DSC047224.jpg"><img alt="Wantan Mee Penang" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvR7m-zaHVw6G-d6Jlj50hTW5Ck6O5lcnYwCs_TFyQelVIQdv5k2jMUgUFfaLwBHlENh5ln4gNnzH8od_c4KcAfIpqB-WJ4MkHM-S5SqfO3MZ_6Q45e1ppD6fWPCKB24bXLgVB48Ph43bg/?imgmax=800" height="782" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Wantan Mee Penang" width="546" /></a><br />
<a href="http://lh3.ggpht.com/-fgCWMw3ylSw/U1m3q4zaZCI/AAAAAAAABvg/fu39PnGd3TI/s1600-h/DSC047118.jpg"><img alt="Wantan Mee Penang" border="0" src="http://lh6.ggpht.com/-L8FBdPaAY8E/U1m3sbWrksI/AAAAAAAABvo/dc7HYP_yy6I/DSC04711_thumb2.jpg?imgmax=800" height="369" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Wantan Mee Penang" width="546" /></a><br />
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The viscous gravy had a incredible meaty flavour. The char siu shavings that sat atop the noodles were moist, however the icing on the cake had to be the flawless wantan. The skin thin yet robust enough to hold it’s form in the hot broth. At the nudge of your tongue, packs of flavoursome pork filings effortlessly melts on your palate. </div>
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<a href="http://lh5.ggpht.com/-2tBwNggKCLw/U1m3tlMBpFI/AAAAAAAABvw/uMvOz9uQg84/s1600-h/DSC047324.jpg"><img alt="Wantan Mee Penang" border="0" src="http://lh4.ggpht.com/-OilI09FYvbU/U1m3umtI-OI/AAAAAAAABv4/wMau5O8oOa0/DSC04732_thumb1.jpg?imgmax=800" height="369" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Wantan Mee Penang" width="546" /></a><br />
<a href="http://lh3.ggpht.com/-jWdKOaxTpzI/U1m3vj7HYoI/AAAAAAAABwA/I3jZu11ZQLY/s1600-h/DSC047304.jpg"><img alt="Wantan Mee Penang" border="0" src="http://lh6.ggpht.com/-jXGqDKFB0RY/U1m3wrHaTTI/AAAAAAAABwI/bXhLhaD-7cM/DSC04730_thumb1.jpg?imgmax=800" height="389" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Wantan Mee Penang" width="546" /></a><br />
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For the soup based dish, rather than having the noodles drowned in a tub of soup (typical in wantan stalls elsewhere on the island), their noodles are served in a small portion of broth. A good serving of wantan noodles noodles can never do without the fragrance of lard oil dressing. Also don’t forget the pickled green chillies. Those tiny gems just ties the whole dish together, adding a hint of sourness, sweetness and heat, perfectly complimenting the slight saltiness of the gravy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_KghUkc6S1ufr9EIaPA7YqJ-pT40dFjRXUZWQ6xhyGnfu2ap2L-_71YJ0WkzqGMZzPIWlamzvSCLRYWlG2d9ca2LZnVOAPSumfNdydRzDJCFSNQsJa9SspPLDm-xkWMmBBV7RIadjR1Q/s1600-h/DSC047154.jpg"><img alt="Wantan Mee Penang" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizAlV3wwmY1mKnD8Hzom1qGEXou42C9WnEmrO4h5e4OVRtA3ohE7gj-Q30cGF0x9Oxfoy_DUy_GkwTVaD6aBDwodfXsACE9-ppSWW5RRaT-sAiJn4geNhDit1CJCvSkXi_AvYFgIn68gQ/?imgmax=800" height="369" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Wantan Mee Penang" width="546" /></a><br />
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<strong>Wantan Mee @ Chulia Street (Large – RM4.50, Small – RM3.30)</strong></div>
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The second Wantan Mee stall, that I reckon for most Penangites need no introduction, is located on Chulia Street.It’s just like the Hunger Games out here, first you have to wait with prying eyes, ready to “pounce” at any vacant table once available. Then, you have to maneuverer your way past hungry customers and finally shout your order. Not the most ladylike sight, but that’s how things operate around here. </div>
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<a href="http://lh6.ggpht.com/-9skjoEGUuNc/U1m31TiLm4I/AAAAAAAABwg/amMocd_pmuU/s1600-h/DSC072194.jpg"><img alt="Wantan Mee Penang" border="0" src="http://lh5.ggpht.com/-sn_iL8BaGXA/U1m32hmF8ZI/AAAAAAAABwo/ck8rVu8e8sk/DSC07219_thumb1.jpg?imgmax=800" height="369" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Wantan Mee Penang" width="546" /></a><br />
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The attraction here, is the texture of the noodles. This brother-brother-mother team master the art of handing the delicate noodles, producing the ultimate textbook “Q”, meaning chewy, springy and elastic. Their method –boil, soak in cool water, reheat with a quick re-dip into boiling water, wait patiently for water to drain off and evaporate before transferring the noodles onto a plate of dark sauce with long wooden chopsticks.<br />
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<a href="http://lh4.ggpht.com/-wefoj5qi3uI/U1m34eBFJhI/AAAAAAAABww/U8EcgRgz7ZI/s1600-h/DSC071744.jpg"><img alt="Wantan Mee Penang" border="0" src="http://lh6.ggpht.com/-Xf_mYSg0UTg/U1m35wV1zsI/AAAAAAAABw4/O80uzKJN3so/DSC07174_thumb1.jpg?imgmax=800" height="376" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Wantan Mee Penang" width="546" /></a><br />
<a href="http://lh3.ggpht.com/-HCYcXpGLsR4/U1m37bL4rkI/AAAAAAAABxA/rPShF6ho4yI/s1600-h/DSC072234.jpg"><img alt="Wantan Mee Penang" border="0" src="http://lh5.ggpht.com/-VgEfJrpO6cU/U1m38elaidI/AAAAAAAABxI/zSY6naG_4zg/DSC07223_thumb1.jpg?imgmax=800" height="369" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Wantan Mee Penang" width="546" /></a><br />
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Also noteworthy is that the wantan appears two ways: deep-fried and boiled. Most diners prefer their noodles “dry”. Why they do so? Trust me, it will become evident as soon as you have your first bite. Not having the noodles drench in soup allows the sauce to provide just the right amount of coating to sustain moisture and the springy irresistible Q-ness of the noodles. Located beside this stall is the famous curry mee stall. Chulia Streets seems to be more popular than Burma Road, nevertheless, it all boils down to individual preferences. Personally I would prefer the wantons in Burma road, however noodle wise, my vote is with Chulia Street as they are more chewy and springy. Either way you’ll leave feeling satisfied. </div>
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<strong>Wantan Mee @ Burma Road</strong></div>
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<strong>Address:</strong> Jalan Burma (beside Union Primary School), 10050 George Town, Pulau Pinang.</div>
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<strong>Operating hours:</strong> 10am to 5pm</div>
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<strong>Other popular choices nearby:</strong> Apong Guan (beside), Him Heang Confectionary (opposite) </div>
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<strong>Wantan Mee @ Chulia Street</strong></div>
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<strong>Address:</strong> Lebuh Chulia, 10100 George Town, Pulau Pinang.</div>
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<strong>Operating hours:</strong> Nigh time</div>
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<strong>Other popular choices nearby: </strong>Curry Mee (beside)<br />
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<iframe height="480" src="https://mapsengine.google.com/map/embed?mid=zqvW8uDUMo74.k-6FvaLF2BPI" width="640"></iframe></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-44362570630622715952014-03-09T00:59:00.001+11:002014-03-09T10:39:08.994+11:00The Best Penang Curry Mee @ Lebuh Keng Kwee<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Four weeks in Penang, I’ve eased into a routine that I could only dream about. For far too long I’ve been cycling my way across the streets of Melbourne. In Penang, I could finally get behind the wheel and drive wherever and whenever I want. Shopping at the morning wet market with mum, finding “our” regular butcher and exchanging hellos with “our” fishmonger. I’ve spent hours along Lebuh Keng Kwee, hunkered over bowls of Curry Mee, Chendol and Laksa. If you’re contemplating on roaming the streets of Georgetown, you’d be crazy to skip Lebuh Keng Kwee. </span></div>
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<strong><span style="font-size: large;">Curry Mee aka Curry Laksa (RM3, RM3.50, RM5.50)</span></strong></div>
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<span style="font-size: large;">Hands down, the best Curry Mee EVER!! Located up the street from the “famous” Teochew cendol. To savour this bowl of spicy goodness, timing is of the essence. Eng who’s the chef and owner is off every Sunday, Monday and Tuesday. The ever cheerful and voluble Eng is kinda semi-retired and loves travelling. Hence it did not come as a surprise to me when she took the whole of Chinese New Year off. “Whole” as in the first to the fifteenth day.</span></div>
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<a href="http://lh5.ggpht.com/-2OcTzrnntks/UxsiH_d-zGI/AAAAAAAABuA/Mo1S2o0DeJw/s1600-h/DSC0273811.jpg"><span style="font-size: large;"><img alt="Curry Mee Lebuh Keng Kwee" border="0" src="http://lh5.ggpht.com/-kqa-GwX29Ak/UxsiJaEgS_I/AAAAAAAABuI/uidzUIyB6BI/DSC027381_thumb.jpg?imgmax=800" height="860" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Curry Mee Lebuh Keng Kwee" width="580" /></span></a><br />
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<span style="font-size: large;"><em>A generous spoonful of sambal. The secret to Eng’s flavoursome sambal is the addition of curry powder and chicken stock. Eng is never stingy with her recipe. Yet who cares, it’s almost impossible to replicate this bowl of divine goodness.</em> </span></div>
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<span style="font-size: large;">A bowl of thin yellow noodles and string thin mee-hoon (rice vermicelli) served with curry broth, pig’s blood cubes. chilli sambal, coconut milk, dried tofu puffs, chicken, soaked cuttlefish slices, mint leaves and finely sliced ginger flowers. Although many might shun away from pig’s blood cubes, Penang Curry Mee will not quite be the same without them.</span></div>
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<span style="font-size: large;">Unlike most Penang Curry Mee, Eng’s curry mee is more inclined towards the Nonya style of cooking with the addition of sliced ginger flowers (bunga kantan) and fresh mint leaves. Balancing that fine line between creamy coconut milk and refreshing mint leaves. I usually request for chicken drumstick instead of wings and she delivered. Eng’s attention to detail is simply impeccable: from the careful handling of the noodles to the large blob of sambal in our spoon, the springs of fresh mint leaves and the finely chopped ginger flower that garnish each serving. It is evident that Eng has put a generous amount of ingredients in her curry broth as the complex flavours just burst in your mouth. Spicy, sweet, rich, aromatic, fragrant – everything about it was right. It almost felt like I was in her home rather than her shop. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcPTlXeaz6lzY9jHd1OYfvfdl279MWQcl1yBhkzeWkjDOzpXW7uUx3_KEBQMFSjv94wh5ruNYAr1AqXef-AYvQAJTen6dCDf_2W1Ja8Z-87HGyFTOvMDogetBJGmVY47ki3wpRFZA087w/s1600-h/DSC027214.jpg"><span style="font-size: large;"><img alt="Curry Mee Lebuh Keng Kwee" border="0" src="http://lh3.ggpht.com/-kz-EF52b2pE/UxsiO2d8hQI/AAAAAAAABuo/39T00mkmpEs/DSC02721_thumb1.jpg?imgmax=800" height="436" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Curry Mee Lebuh Keng Kwee" width="580" /></span></a><br />
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<span style="font-size: large;"><b>Address: </b>Lebuh Keng Kwee, off Penang Road</span></div>
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<span style="font-size: large;"><b>Contact: </b>+6016 4620257</span></div>
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<span style="font-size: large;"><b>Opening hours: </b>8am to 4pm. Weds to Sat. Closed on Sun, Mon and Tues.</span></div>
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<span style="font-size: large;"><b>Nearby eats: </b>Penang Famous Teochew Chendul, Laksa</span></div>
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<span style="font-size: large;"><iframe height="480" src="https://mapsengine.google.com/map/embed?mid=zqvW8uDUMo74.kTVsofiEPtnY" width="640"></iframe></span> </div>
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Unknownnoreply@blogger.com0Penang, Malaysia5.2632341000000009 100.484622700000054.7573396000000008 99.839175700000041 5.7691286000000011 101.13006970000005tag:blogger.com,1999:blog-6030202928914450072.post-57259348983268335432014-03-01T23:51:00.001+11:002014-03-02T16:14:34.626+11:00Ping Hooi Coffee Shop - Tiger Char Koay Teow, Loh Bak, Wan Tan Mee<div style="text-align: left" dir="ltr" trbidi="on"> <div style="text-align: justify"> </div> <div style="text-align: justify"><strong>Tiger Char Koay Teow (without eggs RM4.50; chicken eggs RM5.00; duck eggs RM5.50)</strong></div> <div style="text-align: justify"><strong><br></strong></div> <div style="text-align: justify">One can never say that one have been to Penang unless one tasted the authentic Penang Char Koay Teow (Stir-fried rice noodles). These days they’re so common internationally and found virtually in every Malaysian restaurant worldwide. In other words, you don’t have to visit Penang to eat Char Koay Teow. So what’s the big deal? Why down a greasy plate of noodles?</div> <div style="text-align: justify"> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv807ugPoQutXcKmtR-v3sprKQRtpn7KPJ84qlggYHgRcqPOSD8hUDHTAldtvDcrQhNFDAn_7Z0iqkHgBhuAGNCEBfC77Gntn8XEFyrKgjUkfPxtgXT_8e13PdFnkCR8PHyU5Zf5MppKR3/s1600-h/DSC04778%25255B1%25255D.jpg"><img title="Tiger Char Koay Teow" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; text-align: justify; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Tiger Char Koay Teow" src="http://lh3.ggpht.com/-2K_ubnkiT1I/UxHXjbVAzAI/AAAAAAAABsU/gEWMrO42KQE/DSC04778_thumb%25255B1%25255D.jpg?imgmax=800" width="600" height="405"></a><br> <div style="text-align: justify"> </div> <div style="text-align: justify">What I have above is a plate of Tiger Char Koay Teow – a personal favourite. Even the late “Mr Honda”, Loh Boon Siew was a weekly customer at this stall which have been operated by the Yeow family for three generations.. How should I describe this dish? Fluffy rice noodles charred to perfection, crunchy bean sprouts and chives, fresh and juicy prawns, airy eggs. Yes, airy DUCK eggs is the most sough-after characteristic of Tiger Char Koay Teow. It’s almost uncanny that a simple duck egg could elevate both the texture and flavour of this dish to a whole new level. </div> <div style="text-align: justify"> </div> <div style="text-align: justify"><a href="http://lh5.ggpht.com/-ECEKPTXEsMw/UxHdprp9TqI/AAAAAAAABtg/GfQP9l09tYM/s1600-h/DSC04752%25255B5%25255D.jpg"><img title="Tiger Char Koay Teow" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Tiger Char Koay Teow" src="http://lh3.ggpht.com/-WkofwLmAJA0/UxHdrM0Fe0I/AAAAAAAABto/muofw-vtAyg/DSC04752_thumb%25255B2%25255D.jpg?imgmax=800" width="600" height="891"></a></div><a href="http://lh5.ggpht.com/-zoGiQWQKToc/UxHXkBwXyaI/AAAAAAAABsc/Bob8w25iyy4/s1600-h/DSC04749.jpg"><img title="Tiger Char Koay Teow" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; text-align: justify; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Tiger Char Koay Teow" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHX0RdBWUVJrjgAkO22Ie93ADxrOGQPTJKY4qUT8UTg8CG6zogoCYWkBWIHGvkL-GQAoyCkW3eOSsvor5aFQ-zVPRhf75LhsBF5sCp8LYwLreSgaNDpGX-7mGaLIK1_VuCy-J5rvMgBDN4/?imgmax=800" width="600" height="807"></a><br> <div style="text-align: justify"> </div> <div style="text-align: justify">In the red-hot wok, a considerable amount of pork lark, bean sprouts, rice noodles were continuously mixed, pushed, stirred, flipped, cut, churned at warp speed. The end result, a small serving of heavenly goodness that quenches your thirst for Char Koay Teow, leaving you yearning for more. The only thing that stopped me from ordering a second dish was the calories!! </div> <div style="text-align: justify"> </div> <div style="text-align: justify">For decades, Yeow (the present owner) had been playing second fiddle to his father. But, ever since taking over the business, he has never cease to improve his skills. Today, this dish more than anything, tells me that Yeow is a maestro of his art. </div> <div style="text-align: justify"> </div> <div style="text-align: justify"><strong>Special Loh Bak (RM3 to RM5 depending on selected ingredients)</strong></div> <div style="text-align: justify"><strong><br></strong></div> <div style="text-align: justify">Situated next to Tiger’s stall is this Loh Bak stall which sells an assortment of battered fish, bean curb, prawn fritters and Loh Bak (deep fried five spiced pork wrapped in tofu skin). </div> <div style="text-align: justify"> </div><a href="http://lh4.ggpht.com/-2j2MHbqTaq8/UxHXnKCuBaI/AAAAAAAABss/Rw_V-BMAncY/s1600-h/DSC04768.jpg"><img title="Loh Bak" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; text-align: justify; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Loh Bak" src="http://lh4.ggpht.com/-oK9SOnJbvDA/UxHXoQE5Z9I/AAAAAAAABs0/jxaz9nYX6X8/DSC04768_thumb.jpg?imgmax=800" width="600" height="891"></a><br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlyPzDyMHcwFlvtiqo-AWQ9rdFmBzaw4TCE2RRXceeJOr-I5aSKMCSoEDPXigptk-T8zWiWwHjfOOrlb7vEJlc0qdKx_OwJFfg73Og3G1iFdiJNfR1HNCgHexZWXIZTjU-pLScPy7qgkH/s1600-h/DSC04782.jpg"><img title="Loh Bak" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; text-align: justify; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Loh Bak" src="http://lh6.ggpht.com/-zKDImaCf6T0/UxHXqdfjV0I/AAAAAAAABtE/W-YfULnVfA8/DSC04782_thumb.jpg?imgmax=800" width="600" height="405"></a><br> <div style="text-align: justify"> </div> <div style="text-align: justify">Unlike the conventional fatty grounded pork, here, the pork layers were quite lean, springy and juicy. Served with a small bowl of Loh (a thick broth thickened with corn starch and beaten eggs) and chilli sauce. </div> <div style="text-align: justify"> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rAsBQZMQy4S9qAYevjTwqvWiVdjDM4FDP2Ab1kfHaDcEQhsTSGoNGwhzRvhw3Wt2fvfV2mlmB1z5fsH2ME7GL6CGYadlbizWZDcSPwExXJCEf5NV7nROwdwL4acE6gkfBvKuSjvyw3Lf/s1600-h/DSC04756%25255B1%25255D.jpg"><img title="Tiger Char Koay Teow" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; text-align: justify; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Tiger Char Koay Teow" src="http://lh5.ggpht.com/-f-pmcRsYtmU/UxHXsgPh-jI/AAAAAAAABtU/UiS8lr79Vck/DSC04756_thumb.jpg?imgmax=800" width="600" height="405"></a><br> <div style="text-align: justify"><strong><br></strong></div> <div style="text-align: justify"><strong>Address:</strong> 179, Carnavon Street, 10300, Georgetown, Penang. </div> <div style="text-align: justify"><strong>Opening hours</strong>: 8am to 2:30pm. Opens Daily.</div> <div style="text-align: justify"><strong>Contact number:</strong> +6016 258 0926</div></div><iframe height="480" src="https://mapsengine.google.com/map/u/0/embed?mid=zqvW8uDUMo74.kxUMw5iB3_K0" width="640"></iframe> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-19203834123561908292014-02-21T23:48:00.001+11:002014-02-24T00:29:46.923+11:00Padang Kota Lama Food Court – Hameed 'Pata' Special Mee Sotong, Coconut Shake<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong>Mee Sotong (RM4.00 to RM6.00)</strong></div>
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The funny thing about studying abroad – it’s almost impossible to truly appreciate one's hometown until one leaves it. In my case, the same goes for Penang Mee Sotong (Spicy Fried Noodles with squid). Given that I was not a big fan of the yellow noodles, the term ‘Mee Goreng’ was virtually missing from my vocabulary. However, I told myself that this time I would give the famous Hameed Mee Sotong a shot and indeed I did. From the first bite, I was in heaven. The dish had a perfect balance of salty, sour, spicy and with generous amount of sauce, topped with fried squid. The noodles themselves had a gorgeous ‘slightly burnt’ aroma yet not too dry. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxru05qK66GTgf-24gBlNpa-9uVA2BBJng42epY-1KV55DbbWTBVeERdNhrwFj2V3ZN6meKYPKsUlvKsq8_vXLFuoCU5T1RAdg2wUVPmH7inct64JV2UFN1Zij8vwFErKGlCV2A6OcjIrt/s1600-h/DSC082764.jpg"><img alt="Mee Sotong Esplanade" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AVG1jn_sXYZrLx9IWyd6MVx-Syf_NI3eG7kmfWo7SbMVnZ_yjEpilCOv1AuDsVGabLYwGpxv-ATdJA3FuS1vb9ztmQbiPkg6VLy8rMJDW1vFAU30ALeOIfZ8-TzaNKsHj3f6Eaz91IEI/?imgmax=800" height="369" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Mee Sotong Esplanade" width="546" /></a></div>
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Squeezing the lemon wedge over the dish is an absolute must as it brings out the flavours and adds a contrasting tartness. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4CSKhqA0sxOATZjGfoY4uccqlN1Ssc_P4F8-wJafSJ6GKAXbZNYnp08JIkhtrFMImHBe9cV1zR0HJiQf59hQYtQ-azN6_dY2jBp__aNw3Ee9SDwA9l9Nv-79S1FKEEjVnULNjzPsgN8t/s1600-h/DSC082244.jpg"><img alt="Mee Sotong Esplanade" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyQwW7675SQsHro7tfY1c5ZHvLYkbcLeg8lu5nbjIh1XF3s4FAdeCjFEgqdf4HCQp5cFlS3A_KRGwhQ99EI5AcxTzWfpku_Ha3WvY3jrYT7opmFXHiyMdKC6vrLfo7oqQqKvdK_B2Vjma/?imgmax=800" height="369" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Mee Sotong Esplanade" width="546" /></a></div>
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<a href="http://lh6.ggpht.com/-XVkvA76n5hM/UwdK2gpAXqI/AAAAAAAABpQ/LLquJVBot4Y/s1600-h/DSC082394.jpg"><img alt="Mee Sotong Esplanade" border="0" src="http://lh4.ggpht.com/-YRNWQ9DHl48/UwdK3rCuhjI/AAAAAAAABpY/cU4JSfQ8Tss/DSC08239_thumb1.jpg?imgmax=800" height="369" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Mee Sotong Esplanade" width="546" /></a></div>
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It was as early as 1942 that Hameed’s father started selling Mee Rebus and Mee Goreng. Since taking over his father’s buisness, Hameed had been working on creating the perfect Mee Goreng. The secret that puts his Mee Sotong above the others is the addition of fried sotong (squids) in a thick sauce adding moisture and packed with irresistible flavours. </div>
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<a href="http://lh6.ggpht.com/-zsiddDVI_vk/UwdK5IBOLYI/AAAAAAAABpg/QLrnjzEC7HA/s1600-h/DSC082364.jpg"><img alt="Mee Sotong Esplanade" border="0" src="http://lh6.ggpht.com/-mLUHMJ1Hoio/UwdK6KlKqgI/AAAAAAAABpo/j3QfEpHQPr8/DSC08236_thumb1.jpg?imgmax=800" height="369" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Mee Sotong Esplanade" width="546" /></a></div>
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<a href="http://lh6.ggpht.com/-lMrea7uUn4Q/UwdK73tjLrI/AAAAAAAABpw/4xFrDQzCdEI/s1600-h/DSC08294%25255B4%25255D.jpg"><img alt="Mee Sotong Esplanade" border="0" src="http://lh4.ggpht.com/-hGEa7uGxCFM/UwdK9LZw3rI/AAAAAAAABp0/EfWog3e6CWI/DSC08294_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Mee Sotong Esplanade" width="546" /></a></div>
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<em>3pm, well passed lunch time and the long queue of people eagerly await their plate of Mee Sotong. Look at the crowd!!</em> </div>
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<strong>Coconut Shake (RM3.00)</strong></div>
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<a href="http://lh4.ggpht.com/-EmdgHM36rts/UwdK-SmbLLI/AAAAAAAABqA/DJqtKTT_Uys/s1600-h/DSC08229%25255B4%25255D.jpg"><img alt="Mee Sotong Esplanade" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxDs3wjmIDZjLmV2GERZ9EHKqx71zjwMe6vU46ybSw_t8nUwJngkPXUVORLQGrl0loSUFyk21q_gFUIGzGfojBQ9PFBp0SJjHB8uR9bxUgasqsIb7x9Tv-ZQm1TVoe2Sc1YgCSxl2Nemr/?imgmax=800" height="386" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Mee Sotong Esplanade" width="546" /></a></div>
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<a href="http://lh5.ggpht.com/-r_eXzBzvorI/UwdLAvxX5gI/AAAAAAAABqQ/tyXEOtmfAig/s1600-h/DSC08281%25255B5%25255D.jpg"><img alt="Mee Sotong Esplanade" border="0" src="http://lh4.ggpht.com/-LcvCQLs4kfo/UwdLBb6HsmI/AAAAAAAABqY/rLNouw4KSNc/DSC08281_thumb%25255B2%25255D.jpg?imgmax=800" height="639" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Mee Sotong Esplanade" width="432" /></a></div>
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Lured by the thought of fresh coconut water and silky coconut flesh topped with a scoop of milky vanilla ice cream, I can’t resist not ordering this drink. If you find that the Mee Sotong is too spicy for your palate, this cup of icy cold coconut shake is tailor made for you. </div>
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Almost overshadowed by the grandeur of Fort Cornwallis this food court can be easily overlooked by many but I must say that one bite of Hameed’s Mee Sotong is enough to tempt you back for more. I for one will most certainly add this to my list of Penang Must Eats.</div>
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<strong>Address:</strong> Padang Kota Lama/ Esplanade Food Court. Tun Syed Sheh Barakbah Road, Penang. </div>
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<strong>Opening hours:</strong> 12pm – 8pm, Monday to Saturday; closed on Sundays. </div>
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<strong>Nearby sites</strong>: Fort Cornwallis, Penang Clan Jetties, Peranakan Mansion <br />
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Unknownnoreply@blogger.com0Jalan Padang Kota Lama, Georgetown, 10200 George Town, Penang, Malaysia5.420951 100.341315000000015.418975 100.33879350000001 5.422927 100.34383650000001tag:blogger.com,1999:blog-6030202928914450072.post-53820382412620088012014-02-06T00:38:00.001+11:002014-02-06T04:03:22.377+11:00Leong San Tong Khoo Kongsi<div style="text-align: left" dir="ltr" trbidi="on"> <div style="text-align: left" dir="ltr" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_uw6K3WooixZsxK0Y4rqzBfZHJjUWfg7M5FFU55zaeJ2itaHBLNycsvxpSFSCQG2z7wTJ2Y5Jo0OUaF9c8XQjsDYdx3Cor0MFUUbFMWWACHGMY7LSZGh67MZMXeiX91UX-mODw1Kad7d/s1600-h/261305_10151522387763343_2143726098_n%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="http://lh6.ggpht.com/-KL7xT-DXKIM/UvI91ZX-saI/AAAAAAAABec/AfTYjs6zYH8/261305_10151522387763343_2143726098_n_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="384"></a><br> <div align="center"><em>Leong San Tong Khoo Kongsi during Lunar New Year Celebration 2013</em><br><em><br></em></div> <div align="justify">Under the hot and humid climate of Penang, four Penangites strolled along the old streets of Georgetown into the gates of Leong San Tong Khoo Kongsi or in short Khoo Kongsi. Leong San Tong (“Dragon Mountain Hall”), one of the most majestic clan house in South East Asia is literally a hidden treasure as it stays barricaded within the crowded gridiron of terrace houses and shop houses along Cannon and Armenian Street. <br><br></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJho3OhuBuWGDmCynueFmUeMVLFsqG-nNRsyTpeG48A1j9CwFMKxCrhgbctA8OiiaTv_MlgaeeGaUniJ-AsCM0m2-_fXfS08HqZQhqXyMHyPtuBo4I1uoDPK-lbCm-_ZlGnB8vZP8RYJIw/s1600-h/DSC03936%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyg9ikmB0J3mbI0qmKcHBME4PFXcoPDJOY2Kx_jhedGPAyezYw2yDHNZ0IUTZfcKPGxlU5F9Tb5UWqAkpnWlEWVKtkmhuJLq3JcQFXVn_PJ9ArToOzq-biIFOjrYqwETirmUDv4OWi9od-/?imgmax=800" width="546" height="746"></a><br><a href="http://lh3.ggpht.com/-dMl1b_vRaIA/UvI974gxb0I/AAAAAAAABe0/xK5WYBQck14/s1600-h/DSC03944%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="http://lh4.ggpht.com/-O8AUnhH_oXk/UvI981zaUOI/AAAAAAAABe8/w40cGVZ0zTE/DSC03944_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="368"></a><br> <div align="center"><em>Rows of 19th century terrace houses before entering the main courtyard</em><br><em><br></em></div> <div align="justify">The forefathers of the Khoo Clan came from Sin Kang Seah, Sin Aun village, Hokkien province, China.The original Chinese character ‘Khoo’ was written as 丘(Qiu), however during the Qing dynasty, the Emperor ordered those having this surname to add the radical becoming 邱 as a mark of respect for the sage Confucius whose personal name was 丘.<br><br></div><a href="http://lh6.ggpht.com/-tqM57YNBGt0/UvI9_CEHqCI/AAAAAAAABfE/iEBYjxgjP8E/s1600-h/DSC03956%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="http://lh5.ggpht.com/-3y539Oe2TYE/UvI-AaiNfnI/AAAAAAAABfM/k51t-R8GqCI/DSC03956_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="375"></a><br> <div align="center"><em>The magnificence and grandeur of Leong San Tong rooted on the granite tiles, embellished with intricate carvings on stones and wood of superior quality and rich ornaments marking the pinnacle of craftsmanship from China</em><br><em><br></em></div> <div align="center"><a href="http://lh4.ggpht.com/-20lcjc91XeY/UvI-Co3_19I/AAAAAAAABfU/nro8wqU9-9M/s1600-h/DSC03990%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="http://lh4.ggpht.com/--Io5EW4V9ms/UvI-D5-ucTI/AAAAAAAABfc/4tTsBD8KTx8/DSC03990_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="351"></a></div> <div align="center"><em>Green stone male lion guarding the courtyard as well as the clanhouse</em></div> <div align="center"> </div> <div align="left"><strong><span style="font-size: medium">Prayer Pavilion and Main Building</span></strong><br><strong><span style="font-size: medium"><br></span></strong></div> <div align="center"><em></em><a href="http://lh4.ggpht.com/-rxRpkoJE1Sg/UvI-GovPhPI/AAAAAAAABfk/FFN_fM4SM34/s1600-h/DSC04131%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="http://lh6.ggpht.com/-YhBLvHBBZf0/UvI-IJFXZgI/AAAAAAAABfs/7bl4YOrHKBQ/DSC04131_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="368"></a></div> <div align="justify"><br>In 1850, the present site of Leong San Tong (97,035 sq. ft.) was bought by the Khoos. At that time, there stood a British owned local bungalow which was then converted into Leong San Tong, in which the deity of Tua Sai Yah and ancestral tablets from Sin Kang were enshrined. This Hall was mainly used for gathering, ancestral worship and weddings. <br><br></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupUJo3plIAefCC7JmAaNX1ssaBEnxM-3T2wcf-mUXvY2CVjVKnXZksHdOPHoZtVZx9PjRSECXvC8pktjeR5-MvR33fy-IJPS5I3eRwhbfuHNTqRpe3Xf465mwZOzehCc9LMGYwYCHixsz/s1600-h/DSC04070%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGM1sWdkXC2R3FrMK4w7MUZaqpfeiPmqiYCyckTNHHGglUIbAsggVh-G1WAnN2uwi6gsP68QGY_dK6KzY7x2kCHcWcjZjgrMpZ4wL3bCSo7R6pF5-wfITt7uf1A6XxB9d6e7eS8O1NBJxA/?imgmax=800" width="546" height="414"></a><br> <div align="center"><em>Plaque of Leong San Tong at the front entrance of Cheng Soon Keong temple (正顺宫)</em><br><em><br></em></div> <div align="center"><em></em><a href="http://lh4.ggpht.com/-YsnYo3OhuLY/UvI-N7iCNoI/AAAAAAAABbs/q_nXmKyfTOI/s1600-h/DSC04027%25255B5%25255D.jpg"><em><a href="http://lh4.ggpht.com/-YsnYo3OhuLY/UvI-N7iCNoI/AAAAAAAABgE/nHeFnflUOtQ/s1600-h/DSC04027%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="http://lh3.ggpht.com/-ZxBgQ-LLxdw/UvI-P-Td4KI/AAAAAAAABgM/YGMPzHzf4TI/DSC04027_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="814"></a></em></a></div> <div align="center"><em>Cheng Soon Keong, the central hall of Leong San Tong, enshrines Ong Soon Yah (the Great Duke) and Tua Sai Yah (the Noble) who are the patron saints of the Khoos</em> <br><em><br></em></div><a href="http://lh6.ggpht.com/-q_BT3VXn7BY/UvI-R8iQUSI/AAAAAAAABgU/sO24mxJTQD4/s1600-h/Presentation1%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6za7ptpcVc62H5pNQKGC5LZfGcKKHEKk98q7bd1iZMTJVRYuFJZsa7xVSP7GyJBtVfYg0Ob6MimImwFt3Ry-acrjDr8rNHE-wO4tcslylP-kQlyfWejSAS0pVtEReaxSsLNLxnpUpDfs/?imgmax=800" width="546" height="382"></a><br> <div align="center"><em>Western tigers roaming in the woods (top left), Eastern dragon in the cloud and sea facing China (top right); Laughing monk sitting on pennies (bottom left), Crying monk (bottom right) depicting the coexistence of joy and sorrow of life</em><br><em><br></em></div> <div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipgtay8_wlyxuRz8sJn5pYpcYJWddUQ-qqtV6CeDpCogpEXKw0mF35wAl5z9iXM9pUEf5u0mbpwtaxA2qxj-pR0Svw2NFxLyK3zX5s2rXFkVeU7PFxaGmCzTebS2UFrI7EkG4S4pzCSRjf/s1600-h/DSC04065%25255B5%25255D.jpg"><em><a href="http://lh5.ggpht.com/-TyXTSoIWoh8/UvI-UotMSJI/AAAAAAAABgk/e8RwicMj3U0/s1600-h/DSC04065%25255B2%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnbtrBljFDACcJLZJ1EiqyStQmrIN6TRhOVjuhzSeCI8UaYfO0bUN7PwSyebPusrU9zWFcrEo9yPbi7iAJ5vJDrchPNqoDREtKZh8vYTIEAVHwsQSVjUeq55q2cwspntWiwZyBwxgBKEH/?imgmax=800" width="546" height="814"></a></em></a></div> <div align="center"><em>The octagonal columns at the veranda of the upper floor of the main hall are made of a single piece of green stone with carvings of immortals and other auspicious animals</em><br><em><br></em></div> <div align="center"><em></em><a href="http://lh6.ggpht.com/-XsmLuVx1SsQ/UvI-ZBbX2oI/AAAAAAAABg0/1iIG6U3zHJk/s1600-h/DSC04059%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="http://lh4.ggpht.com/-snOKvqRqZ14/UvI-avMrVWI/AAAAAAAABg8/IbW8KiZlIV0/DSC04059_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="368"></a></div> <div style="text-align: center"><em>In the building, a total of 12 ‘diao lan’ (hanging basket) hang under the eaves of the main hall and prayer pavilion</em></div><em><br></em><a href="http://lh6.ggpht.com/-Mckz5nQendU/UvI-cbGqWpI/AAAAAAAABhE/sgl77zA5YH0/s1600-h/DSC04021%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="http://lh5.ggpht.com/-qb4PqEEafNg/UvI-dlgkEvI/AAAAAAAABhM/RTVtyIN2Zr8/DSC04021_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="368"></a><br> <div align="center"><em>Round ventilated window features the “Observation Pavilion”</em><br><em><br></em></div> <div align="center"><em></em><a href="http://lh4.ggpht.com/-waywwxiFT-w/UvI-fFKJUbI/AAAAAAAABhU/FlL4FB_lCKo/s1600-h/DSC04179%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1pUtiH1D3DlufF-7BAhWgezaBY4ffGp2lDyf8Lw4h6el3rjpM4fLn7dcOpgT6qGkQh79fhLXdBG0ly51GNFpARRl3Qn-jDnk9pz8XwiVBk-QOKrnhevKQibfI6-ZqVMWR0szmKRMWWnM/?imgmax=800" width="546" height="814"></a></div> <div align="center"><em>Back then, most of the Sikhs served as guards</em></div> <div align="left"><strong><span style="font-size: medium">Kitchen</span></strong><br><strong><span style="font-size: medium"><br></span></strong></div> <div align="left"><strong><span style="font-size: medium"><a href="http://lh4.ggpht.com/-ktWE74OkNRo/UvI-iaLErCI/AAAAAAAABhk/ut42ugzrMYQ/s1600-h/DSC04140%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="http://lh4.ggpht.com/--7CttLD22zI/UvI-kaEgrDI/AAAAAAAABhs/_E357CyNcNc/DSC04140_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="814"></a></span></strong></div> <div align="left"><strong><span style="font-size: medium"><a href="http://lh6.ggpht.com/-S7SKyZVUu_w/UvI-l27I59I/AAAAAAAABh0/7PCpqiESheY/s1600-h/DSC04136%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="http://lh3.ggpht.com/-sCMURK1lypU/UvI-nWuvVtI/AAAAAAAABh8/TCWir9uXz6Q/DSC04136_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="368"></a></span></strong></div> <div align="center"><em><span style="font-size: small">Typical Southern Fujian styled kitchen</span></em><br><em><span style="font-size: small"><br></span></em></div> <div align="left"><strong><span style="font-size: medium">Opera Stage</span></strong><br><strong><span style="font-size: medium"><br></span></strong></div><a href="http://lh6.ggpht.com/-DLo567UlR00/UvI-pr-RW_I/AAAAAAAABiE/s8QMh3Ag29k/s1600-h/DSC04184%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOfqAa8CYNpVy7LWztIw9Xoercar5-qbVmgu0qGqGsgNqQFMjwirvbderCY5MRuShcjY7Iw2wryqeCm7jFrcKlos5W_1bcqGEJPB8Npkyl_ZxPURwIxYTmLF-Dd0wHbBqvVfqydqnYktMa/?imgmax=800" width="546" height="368"></a><br> <div align="center"><em>Opera stage directly opposite Leong San Tong, still used for stage performance and other entertainments</em><br><em><br></em></div> <div align="left"><strong><span style="font-size: medium">Left Room (now the clan museum)</span></strong><br><strong><span style="font-size: medium"><br></span></strong></div> <div align="center"><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTLmmRdk12avWsanAToDAo8aC_Nx8bBu9OvOOI4kCJq6jVjp04CWerLtii7nrlyRJM4xSqqJ9OLOS4ylUYHzv7vweSuL3wbpjDSimCdBkufSJcioeagBzDJW2rSwzJR_nIJ2vrhVmIPVg/s1600-h/DSC04154%25255B1%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Leong San Tong Khoo Kongsi" border="0" alt="Leong San Tong Khoo Kongsi" src="http://lh4.ggpht.com/-UrH5Km9VPKY/UvI-ufR0TZI/AAAAAAAABic/8OlUy5PlNCM/DSC04154_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="353"></a></em></div><strong><br></strong><strong>Address:</strong> 18, Cannon Square, 10200 Penang, Malaysia<br><strong>Tel/ Fax: </strong>604-2642119 (Ticketing Office); 604-2614609 (Administrative Office)<br><strong>Website:</strong> <a href="http://www.khookongsi.com.my/">www.khookongsi.com.my</a><br><strong>Opening Hours:</strong> 9:00am to 5:00pm daily<br><br><b>Entrance Fee: </b>Children RM1, Adult RM10 (Discount may apply for student card holders, I got mine for RM1, visitors with a surname of Khoo might get free entry)<br><br> <div align="justify"><strong>Nearby sights:</strong> Acheh Street Mosque, Poh Hock Seah, 120 Armenian Street (Dr Sun Yat Sen’s Penang Base), Yap Kongsi, Cheah Kongsi, Lim Kongsi, Armenian Street Mural (Girl and boy on bicycle), Ah Quee Street Mural (Boy on bike), Cannon Street Mural (boy on chair) <br><br></div></div><iframe height="480" src="https://mapsengine.google.com/map/embed?mid=zqvW8uDUMo74.kTyJnFroUMmE" width="640"></iframe></div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-31841116020188523922014-02-04T23:49:00.001+11:002014-02-05T03:41:50.180+11:00Apong Guan @ Burma Road<div dir="ltr" style="text-align: left;" trbidi="on">
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“Tiok Tan Ar…” In Hokkien language, it means “have to wait”. This is how Ah Guan addresses his customers, depicting how popular his Apongs are. To enjoy a bite of these tasty apongs, patience of the essence. If you’re lucky, at least 30 minutes of waiting time, as most people order 20 to as much as 100 pieces. At the meantime, you could try out the famous wan tan mee nearby or visit the all raved about Him Heang confectionary. 20 or so meters away from Apong Guan’s tricycle store is where his real life brother operates at another stall, also selling the same type of Apong. After tasting the two, my family and I prefer Ah Guan, partly because the family has been going to him since my dad was a little kid. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdzvXs_meO8uBeXpZrbfGIXwAGh5zBbIgZKAet6CWeYVb5qFSs-2X6cMnvS2QyPNjw8NXrhQhJGHI-4hJiQOhLpbrukLQ0kG5lpix_lO7DE_LbwtmraIrXzSIK6Sf994ksOSZ-yNoPixHA/s1600-h/clip_image002%25255B7%25255D.jpg"><img alt="Ah Guan Apong" border="0" src="http://lh4.ggpht.com/-YS_Z43kqyOA/UvDhpMgf3pI/AAAAAAAABY8/O1oYqNZzyPc/clip_image002_thumb%25255B4%25255D.jpg?imgmax=800" height="532" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Ah Guan Apong" width="546" /></a> </div>
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For 48 years, Ah Guan has been standing at the same spot on Burma Road accompanied by his copper hot plate consisting of 9 positions for frying. He intended to retire after the passing of his wife who had been his helper. I was so grateful that he still continued on. From a casual conversation with him, making Apongs now is just a way to pass time and chat with his loyal customers. It is undeniable that Ah Guan is the more popular one compared to his brother, Ah Chooi due to his cheerful, jovial and great sense of humour. While I was waiting for him to prepare my order and admiring his apong making process, he joked: “You can wait in your car, don’t stand here and wait under the Sun otherwise you’ll be burnt, I’m concerned for you.” Hearing those words I can’t resist laughing. </div>
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<a href="http://lh4.ggpht.com/-S-vbd7pWx9c/UvDhqlrh7nI/AAAAAAAABZE/NcFopSswbyE/s1600-h/clip_image004%25255B7%25255D.jpg"><img alt="Ah Guan Apong" border="0" src="http://lh4.ggpht.com/-iOTkXwRBj60/UvDhr6SMG4I/AAAAAAAABZM/u4sh-T1GJHM/clip_image004_thumb%25255B4%25255D.jpg?imgmax=800" height="370" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Ah Guan Apong" width="546" /></a> </div>
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<a href="http://lh6.ggpht.com/-1AA01qnuZlw/UvDhukIDw9I/AAAAAAAABZU/NNeqsSOeCs8/s1600-h/DSC04492%25255B7%25255D.jpg"><img alt="Ah Guan Apong" border="0" src="http://lh5.ggpht.com/-4tOIEX7d5i8/UvDhwqciUWI/AAAAAAAABZc/6bGl5D0V_Ds/DSC04492_thumb%25255B4%25255D.jpg?imgmax=800" height="406" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Ah Guan Apong" width="546" /></a> </div>
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After the layers of batter were half cooked, he placed two slices of pisang raja (the sweetest banana EVER) then sprinkled some cream corns on top. After that, they are folded in half and ready to be served. Best eaten when they are hot and fresh. However, the great thing about these Apongs is when they are left to cool, they taste just as good. </div>
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<a href="http://lh4.ggpht.com/-SFWHuYFHY9w/UvDhyqU93BI/AAAAAAAABZk/7iHlCE855oY/s1600-h/DSC04511%25255B11%25255D.jpg"><img alt="Ah Guan Apong" border="0" src="http://lh5.ggpht.com/-giY9sWxSFeI/UvDhznLGrgI/AAAAAAAABZs/q2gVlYSIIfA/DSC04511_thumb%25255B8%25255D.jpg?imgmax=800" height="368" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Ah Guan Apong" width="546" /></a> </div>
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These Apongs are Nonya styled pancakes, unlike most Chinese pancakes which are crispy, these ones are fluffy. The coconut flakes in the batter gives them a chewy and tasty texture. For the past 48 years, as Georgetown changes, one thing remains constant, that is Ah Guan’s passion for his work of art. Penangites have travelled far and wide chasing their dreams, but once we’re back home, a bite of Ah Guan’s apongs and his humorous stories brings back nostalgic memories that affirms one that he or she is home. </div>
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<strong>Address:</strong> Jalan Burma (in front of Union Primary School), 10050 George Town, Pulau Pinang</div>
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<strong>Opening hours:</strong> 10am – 5pm, Monday to Saturday; closed on Sundays. Off for lunch break around 12pm. </div>
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<strong>Other popular choices nearby:</strong> </div>
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Day - Famous Wan Tan Mee (beside), Him Heang Confectionary (opposite)</div>
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Evening – Bah Kut Teh, Chicken Porridge, Hokkien Mee (Old Green House), Char Koay Kak (Fried Rice Kek, in front of Union Primary School)</div>
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<iframe height="480" src="https://mapsengine.google.com/map/embed?mid=zqvW8uDUMo74.k-6FvaLF2BPI" width="640"></iframe></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-57160232556858047112014-01-25T13:10:00.001+11:002014-02-04T23:52:49.314+11:00Kong Thai Lai Coffee Shop<p>When I was told that “Sugar King of Asia” - Robert Kuok paid a visit to this century-old Kopitiam for their coffee, I had to have a cup myself. Even “Mr Honda” – Loh Boon Siew (the first sole Honda distributor in Malaysia) was a daily visitor, I repeat, daily visitor. I always thought that the best coffees are in Ipoh (Ipoh White Coffee), but after the first sip here, I come to realise that the best coffee EVER was just right outside my doorstep. Since then, this place has become my favourite breakfast spot. This humble-100 years old shop have been run by three generations and now passed on to Gary Tan via his grandfather and father. </p> <p align="left"><strong>Kopi ‘O’ (Hot RM1.10, Cold RM1.30), Kopi Susu (Hot $1.30, Cold $1.50), *Take Away* (Hot/Cold add RM0.10)</strong></p> <p align="justify"><em><a href="http://lh5.ggpht.com/-9W7uIqyJPVQ/UuMcsONhiYI/AAAAAAAABWs/vyMrwm7BYek/s1600-h/DSC0324111.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03241" border="0" alt="DSC03241" src="http://lh5.ggpht.com/-0iNp6jnuJqI/UuMctquDI6I/AAAAAAAABW0/O3oFqyd9jIY/DSC03241_thumb4.jpg?imgmax=800" width="544" height="368"></a></em></p> <p><a href="http://lh3.ggpht.com/-fMVM7P7lqUA/UuMcwMCLG1I/AAAAAAAABW8/bM0XsqxgR3U/s1600-h/DSC03274%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC03274" border="0" alt="DSC03274" src="http://lh4.ggpht.com/-kgnRgdcgqk4/UuMcxi_euDI/AAAAAAAABXE/vAH-VZqpgEI/DSC03274_thumb%25255B2%25255D.jpg?imgmax=800" width="546" height="368"></a></p> <p><a href="http://lh3.ggpht.com/-hbv6T-K8RKA/UuMcz-XYiQI/AAAAAAAABXM/QTKqKYdYT0o/s1600-h/DSC03284%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC03284" border="0" alt="DSC03284" src="http://lh3.ggpht.com/-IPWtmAmd88I/UuMc2FFTBxI/AAAAAAAABXU/scBz7gfuuOA/DSC03284_thumb%25255B3%25255D.jpg?imgmax=800" width="546" height="725"></a></p> <p>In Penang, Kopi ‘O’ means coffee without condensed milk. Conversely, Kopi Susu refers to coffee with condensed milk. The coffee is rather thick and packed with strong flavours, totally to my palate’s liking. </p> <p><a href="http://lh4.ggpht.com/-V6AnK0fYkc0/UuMc5cS7vRI/AAAAAAAABXc/gbqEy2sNNyM/s1600-h/DSC032685.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03268" border="0" alt="DSC03268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFUbwqhh4d-TFLzYOWoMrCSCM7rxtnvMZazQztpNfBAhbiSw0-ooSs-PXcFQsZl3DfB4hxId2ijIGfTgJWPkyMokQfdlD120KVGo5e3Z5ooXZYpfKRzQnb0umfSXLGP8F7J8seHSCvoQh/?imgmax=800" width="546" height="368"></a></p> <p align="center"><em>Local residents would pop in to have a casual chat or enjoying their regular coffee fix while reading the newspapers. This is their Starbucks</em></p> <p align="left"><strong>Roti Kaya (RM0.70 each), Roti Kahwin (RM0.90 each)</strong></p> <p align="left">A good, strong cup of local coffee is only complete with a serving of Roti Kaya/ Kaya toast (homemade egg custard with coconut milk). You can also order their Roti Kahwin i.e. two slices of white Hainan bread, one spread with kaya and the other with butter “married together”. Each bite into the toast produces a crisping sound. However I would prefer a more generous serving of the kaya. </p> <p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TcGlMB2DDHgNb45uCnLDe_bzx_TTyNOlTvYEDzDjJkjK6CA3EQKdBztzNlk-SIdSWa0VBMwET6-bidRwKyVd4pkY6usJFOI98MixyoVk-Ehr8b922ndJKjWYSTwF34JgzOIrjuTTGaj7/s1600-h/DSC032601%25255B2%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC03260" border="0" alt="DSC03260" src="http://lh6.ggpht.com/-0Stp63ogn8Y/UuMc930bGmI/AAAAAAAABX0/UIwvbQDO4SY/DSC032601_thumb%25255B1%25255D.jpg?imgmax=800" width="545" height="369"></a></p> <p><a href="http://lh3.ggpht.com/-1iHxAGp11pU/UuMdAATfxeI/AAAAAAAABX8/ii9E5Hx-1wY/s1600-h/DSC03273%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC03273" border="0" alt="DSC03273" src="http://lh4.ggpht.com/-B95nZUeU864/UuMdBnJGdNI/AAAAAAAABYE/VgLmlN3j65k/DSC03273_thumb%25255B2%25255D.jpg?imgmax=800" width="546" height="353"></a></p> <p><strong>Address:</strong> 6 Hutton Lane, Penang</p> <p><strong>Opening hours:</strong> 7.30am-5pm (3pm on Saturdays and public holidays); closed on Sundays</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-38971492128533699182014-01-23T18:43:00.001+11:002014-01-23T20:18:01.671+11:00Genting Cafe – Chee Cheong Fun, Laksa, ToFu Hua<p align="justify"><strong>Chee Cheong Fun (Small RM2.20, Large RM3.30)</strong></p> <p align="justify">Arguably the most famous Chee Cheong Fun in the island, and my personal favourite. Even locals from other states would buy up to 10 packets of Chee Cheong Fun and ferry them back to their hometown. What separates this stall from the rest is their mix of the ‘hae ko’ (dark prawn paste) with peanut butter. How can you not love it!</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AihXCZnx0zxLaQffVX64SJzaQodBeWAW47yszDrglUiHWb1F5D640mou_U8YfSl2c_kWwefac7jr0Mfl67XvA_GlhulPtmhoLn42AKKGPzjFa3ijRUY0fdOISEGryDUf1Z88wmRuiPzJ/s1600-h/DSC04416%25255B10%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC04416" border="0" alt="DSC04416" src="http://lh3.ggpht.com/-XrpbULLaiWs/UuDIDzMPNoI/AAAAAAAABVc/pJX8rwlUvuQ/DSC04416_thumb%25255B4%25255D.jpg?imgmax=800" width="546" height="368"></a></p> <p align="justify"></p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2xJ0fsNPjFppN8vd3uHQ1Mdby1KAhJ5ANKwoenZWGJbUDPWvt40D-6TBsTopji73vI25hoSAiuCDUOzImVAFaWZ1iiM5bzRxuPzG14Txy5S2jYa9PaWfuuQhSY2NNynqDCeT8IwYMv6A0/s1600-h/DSC03315%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03315" border="0" alt="DSC03315" src="http://lh5.ggpht.com/-zt913swP0-A/UuDIHOukQqI/AAAAAAAABVs/3dzVH8Yj4fQ/DSC03315_thumb%25255B2%25255D.jpg?imgmax=800" width="546" height="729"></a></p> <p align="justify">“Chee Cheong” means pig intestine in Mandarin. Before you jump out of your seat, I must stress that this dish is solely made of just rice flour that is steamed and rolled up to about 10 cm long, resembling the intestine of a pig. The rolls are then hand-sliced and served with a mixture of shrimp-peanut (hae ko) paste, chilli paste, a sweet reddish sauce and sprinkled with roasted sesame seeds. </p> <p align="justify">The rice flour rolls have a smooth and springy texture. The shrimp paste has a distinct peanut taste and a tinge of fishy flavour without leaving any lingering fishy smell in your mouth. </p> <p align="justify"><strong>Asam Laksa </strong></p> <p align="justify"><a href="http://lh3.ggpht.com/-qnmQreUTTDU/UuDII3xPd1I/AAAAAAAABV0/G9tEIZTMjww/s1600-h/DSC03342%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03342" border="0" alt="DSC03342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_q6HvrMIWquKLP4SWmtupwXOsoeestri9lcBi9MJinhKyxNCgCe-hFKnFdne1Nn2eXsUANwBdXF7TJ6YPWVXv2cTmbKVnmfONFP0taFpw5ZFjrHJfOnwS9DgjwenhEN6A_uAvLFXBfxwf/?imgmax=800" width="546" height="368"></a></p> <p align="justify">Another personal favourite of mine. The thick rice vermicelli is served with a thick flavoursome fish broth, poached boned mackerels, lemongrass, chillies and assam (tamrind), topped with finely sliced bunga kantan (ginger flower bud), onions, cucumber, lettuce, mint leaves then finally drizzled with ‘Hae Ko’ (prawn paste). What separates Penang Laksa from the others is the addition of assam, giving the dish a sourly punch and the highly sought after prawn paste. </p> <p align="justify"><strong>ToFu Hua</strong> </p> <p align="justify"><a href="http://lh4.ggpht.com/-GhWVWy9Yczw/UuDILUOCzHI/AAAAAAAABWE/7OolL2PGMVA/s1600-h/DSC03335%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03335" border="0" alt="DSC03335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoDSc8Mlp8SUAlk0iFzgmi-il7g__FZwGy0kOqVu4on8Xqxd4DQUfclK3uaWzvEOhIYpp19rgKzVaZSnDHwE74o5DRqSZyb-Ejy5xyApikOpTjds805cKcCWlPkS4uyokA-nsuDXjvazL/?imgmax=800" width="546" height="368"></a></p> <p align="justify">Also known as Douhua or Doufu Fa or Sweet Tofu Pudding. Not exactly found in Genting Cafe itself but rather the shop next door which also serves soya milk and leong fan (grass jelly drink). To avoid the massive crowd in Genting Cafe, I usually sit at the shop next door where there’s less people and I could enjoy my ToFu Hua and Chee Cheong Fan peacefully. Most stalls from Genting Cafe (except for Chee Cheong Fun) are willing to bring over their dishes to the Soya Bean shop. ToFu Hua is a dessert version of savoury tofu topped with brown/ white sugar. Not as soft and silky as the ones in Ipoh but by far the best in Penang. </p> <p align="justify">Address: Genting Cafe (云顶餐室). 2 Lorong Delima 6 (at Lrg Delima 3), 11700 Gelugor Penang</p> <p align="justify">Business Hours: 7am – 5pm</p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:84E294D0-71C9-4bd0-A0FE-95764E0368D9:1a10e3ee-f5ed-4286-9bc4-8c5144d188c3" class="wlWriterEditableSmartContent"><a href="http://www.bing.com/maps/default.aspx?v=2&cp=5.385609~100.3044&lvl=15&style=r&sp=aN.5.383014_100.3045_Genting%2520Cafe__http%253a%252f%252froamingpotato.blogspot.com%252f2014%252f01%252fgenting-cafe-chee-cheong-fun-laksa-tofu.html%2523.UuDd7NKwq9I_http%253a%252f%252flh3.ggpht.com%252f-4rQ0M4ImHIc%252fUuDICp08DMI%252fAAAAAAAABVU%252f%25255frVBlBfLp6U%252fs1600-h%252fDSC04416%252525255B10%252525255D.jpg&mkt=en-us&FORM=LLWR" id="map-3286e7b8-5ea7-406e-8bce-6f9b822c5903" alt="View map" title="View map"><img src="http://lh6.ggpht.com/-5UvaOlmO2d4/UuDeR4f-moI/AAAAAAAABWc/EYJaW6Hm2RQ/map-07863c978fc4.jpg?imgmax=800" width="320" height="240" alt="Map picture"></a></div> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-59689086991721221312014-01-22T05:06:00.001+11:002014-01-23T12:30:21.150+11:00Thaipusam in Penang (January 17, 2014)<p align="justify">This is embarrassing…after 20 years in Penang, I had never once witnessed Thaipusam until today. It was reported that 1.5 million tourists and devotees from all over the world flocked into Penang just to see the colours, noise and activities of Thaipusam, hence it would be silly of me to give this special day a miss. What was perceived as Hindu devotes piercing needles into virtually every part of their bodies, Indian music blasting through the speakers, beating of drums from afar and endless honking sound from automobiles or motorbikes turned out to be an eye opener. </p> <p align="justify">Mainly celebrated by the Tamil community, Thaipusam is a key Hindu festival that is held each year during the full moon in the tenth month of the Hindu Calendar. This day marks the day when Lord Shiva’s son, Murugan, was given a lance to vanquish three demons. In Penang, the events taken place can stretch for 3 days throughout the day and night. For the devotees, it’s a day dedicated as a thanksgiving to Lord Murugan (also known as Subramaniam) for answered prayers, faith and penance. For me, it’s a day of appreciation towards the diversity and uniqueness towards the Malaysian (Hindu) culture. </p> <p><a href="http://lh6.ggpht.com/-oaPGJXSA2Ls/Ut611ZrGOYI/AAAAAAAABQ8/xXo_c6ITdtw/s1600-h/DSC029215.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC02921" border="0" alt="DSC02921" src="http://lh4.ggpht.com/-AJymZMfs0g8/Ut613yfSieI/AAAAAAAABRE/8eWq-pXIVGk/DSC02921_thumb2.jpg?imgmax=800" width="546" height="368"></a></p> <p align="justify">On the eve of Thaipusam (which I did not attend), thousands of devotees line the streets to see the 120-year-old Silver Chariot bearing the statue of Lord Muruga making its annual 7.2km journey from the Sri Mahamariamman Temple in Queen Street to the Nattukotai Chettiar Temple in Jalan Air Terjun (Waterfall Road) where it is to stay temporarily. </p> <p align="justify">On the day of Thaipusam itself, devotees undertake a pilgrimage to the Arulmigu Balathandayuthapani Kovil (Hindu temple) located high on a hill. As a fulfilment for answered prayers, many devotees go to extreme lengths including subjecting themselves to seemingly masochistic acts. To avoid the intense heat of Malaysian weather, I decided to join in the crowd of Indians later in the day (around 5pm) at Waterfall Road.</p> <p><a href="http://lh4.ggpht.com/-LerFem-ikYI/Ut617qOLdDI/AAAAAAAABRM/oKcX8gJIitk/s1600-h/DSC030055.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03005" border="0" alt="DSC03005" src="http://lh6.ggpht.com/-vitwn2Hvc6E/Ut61-J4TrXI/AAAAAAAABRU/bNuA8cihKos/DSC03005_thumb2.jpg?imgmax=800" width="544" height="368"></a></p> <p><a href="http://lh3.ggpht.com/-N_AomjDzQPc/Ut62BASsTGI/AAAAAAAABRc/CWOO6U9w62g/s1600-h/DSC0287519.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC02875" border="0" alt="DSC02875" src="http://lh5.ggpht.com/-4v8c-VLM2fE/Ut62DTzJNEI/AAAAAAAABRk/m182u-kqgzA/DSC02875_thumb7.jpg?imgmax=800" width="546" height="339"></a></p> <p align="center"><em>These three guys pulled the heavy purple chariot with metal hooks fastened into their skin of their backs.</em></p> <p><em></em> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXgd1z1RVB18dcNQcRBlBrjrfThbEmGWyr51I0dlfFrrdY92RbDQpResSpLIg4UVREVF-Zszjjjro4UJfjmUJxYWk1Zy6-lvPiAANo0IRScoMG_LkOlYf4igyp9zfusqY_w_8IGYn9e4F/s1600-h/DSC0294310.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC02943" border="0" alt="DSC02943" src="http://lh3.ggpht.com/-nBbQ-GMWO8s/Ut62IZPvtOI/AAAAAAAABR0/NhPZYEmK7cs/DSC02943_thumb4.jpg?imgmax=800" width="544" height="368"></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinJTZrTS-ikWw3lQ63EQeXUtA0n2_hgHfCaM_O_yT1yrsBqrr43EarNG32nZkbPOSWuYSmoDGWzs2AA1VpuqDwOAWd2mDclbXQy-pT6Ra3chZcDgD5JR9rRuFMHWvW7tENOHZeIJnyBje/s1600-h/DSC028505.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC02850" border="0" alt="DSC02850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RcM9CLaePwhxLnWoM3ITku7hNZCgHy67EMp03TS3Ltz29GC56EXNGljFWw9IZenR-5g28OnjPJs62YpJhI23w53EbRmcD7mY6utolH-ZPyRmfnv-FJ1fUcIi4fRDyby-Ifqw_I65QwJn/?imgmax=800" width="546" height="360"></a></p> <p align="justify">Some carried pots of milk known as “paal kudam” on their heads while others carried “kavadis” (i.e. elaborate ornamental frameworks of spikes that pierce the skin of the carrier. Some penitents went as far as piercing their cheeks and tongues with hooks and skewers (or ‘vels’ – symbolic spears).</p> <p align="justify">Devotees prepare themselves for the celebration by practicing strict disciplinary code on personal life style and elaborate ceremonies before assuming the kavadi. One may think this ritual may be excruciating, even verging on violent, but blood is not shed and devotees believe that as long as they have faith, they will be “protected” by the spiritual and mental endurance. </p> <p align="justify"><a href="http://lh4.ggpht.com/-9j3HR8LxoBo/Ut62R7BmyAI/AAAAAAAABSM/OWkbeESNgzE/s1600-h/DSC029785.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC02978" border="0" alt="DSC02978" src="http://lh3.ggpht.com/-4hFzkVW3svQ/Ut62UWf_9BI/AAAAAAAABSU/oMeg2veJA2s/DSC02978_thumb2.jpg?imgmax=800" width="544" height="368"></a></p> <p><a href="http://lh3.ggpht.com/-7ZT17Bgkl1I/Ut62X7IJ2UI/AAAAAAAABSc/0jlzYfPt67g/s1600-h/DSC029929.jpg"><font color="#acb613"></font><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC02992" border="0" alt="DSC02992" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX1i78QDv_4ak36uiorCDvVo0ybWh9b-tLfsoriRpTqBdbm1UmlttJqRHY3jzPo1xFduMt12P-P6sKnjmLhM4UiqHUGEhExyjhiptCMG64hWNU4QCsXYDJJS0v3fD2_FlRLU432JXlTW1j/?imgmax=800" width="544" height="368"></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSsVu_G8RHGzuFmhiZ2GOS497xkro5O0iOqI8FQriMxEd-aCaETTNK9BTa8uK3NVlwkTYmTGVpcGUOoz5yIoARSP1W4WrON_EtCEv7JenXJWX7GNb8pVzAMqUyi3VRO6JlN3vuGyVOFqMO/s1600-h/DSC030287.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03028" border="0" alt="DSC03028" src="http://lh5.ggpht.com/--1Au8VrEas8/Ut62frmIbGI/AAAAAAAABS0/lgOoxenpbEw/DSC03028_thumb4.jpg?imgmax=800" width="544" height="811"></a></p> <p align="justify">Each kavadi carrier had a group of chanting helpers who encouraged and danced along them throughout the procession. The helpers form a protective ring around the kavadi in order ensure that the wearer can dance freely to the thundering music. I say “thundering” because the music was so load that I felt my heart almost beat out my chest. Whenever there’s a kavadi coming towards my direction, I was pushed to one side and squashed against whoever that stands beside. I’ll feel really bad and guilty if I hit a kavadi. *wringe*</p> <p>On the next day, the silver chariot carrying Lord Muruga makes a return trip to Kovil Veedu Temple on Penang Street. Coconuts were smashed on the roads before the chariot. Generally, coconut breaking signifies the smashing of one’s ego, revealing the purity and for banishing obstacles in life to begin a clearer and brighter future ahead. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSjus8wt4oEvrcuJZfFAYZEwhnrQl4PR7pHD7FrOzwZYMQgPGjLUwECk9rlXEHmk68V9kieAxNj1CjeA9LGmKD_9Mall-VVBe_SADwlZVz3LABdLPFqSAh34fE-iwerTDOdCmhyGoF_EY/s1600-h/DSC034325.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03432" border="0" alt="DSC03432" src="http://lh6.ggpht.com/-qMAVGIC-Q3M/Ut62kqxVpHI/AAAAAAAABTE/w1k4PZO_Svg/DSC03432_thumb2.jpg?imgmax=800" width="546" height="364"></a></p> <p><a href="http://lh5.ggpht.com/-cSIHBRHoFKo/Ut62n8JHujI/AAAAAAAABTM/nRQHAjT5NjA/s1600-h/DSC034455.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03445" border="0" alt="DSC03445" src="http://lh4.ggpht.com/-qsN2zojT8RA/Ut62pt8vNVI/AAAAAAAABTU/Q7wAowWcktg/DSC03445_thumb2.jpg?imgmax=800" width="544" height="368"></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuordUTZauFWQ73zOwpQN17pngSJQd8v-UrLkFpetHtYvuDyto6HlqQNb1Tpc-hE2VjfRwp81B8EDrOi-tMAzHFrIOx0vTGKZWy5IqJkwITURb6dPBqc6WBNx0MQAHtNaUvKzxUxhc5DLc/s1600-h/DSC034885.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03488" border="0" alt="DSC03488" src="http://lh3.ggpht.com/-R8tm1fXQxFE/Ut62tTu_RCI/AAAAAAAABTk/RZ-KGVmwa8k/DSC03488_thumb2.jpg?imgmax=800" width="546" height="814"></a></p> <p><a href="http://lh3.ggpht.com/-WE6TsvK9MP4/Ut62wS1DM6I/AAAAAAAABTs/zUvx7rGF5P4/s1600-h/DSC035296.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03529" border="0" alt="DSC03529" src="http://lh5.ggpht.com/-amkDzPva18k/Ut62x7RLs5I/AAAAAAAABT0/nJwB1621nMg/DSC03529_thumb3.jpg?imgmax=800" width="544" height="368"></a></p> <p align="center"><em>Devotee patiently waiting for the arrival of the Silver Chariot whilst holding a plate of offerings of flowers, fruits and incense to Lord Muruga</em></p> <p align="center"><em><a href="http://lh4.ggpht.com/-RPWCyi8XXKs/Ut620aA8moI/AAAAAAAABT8/xJeby8FK42g/s1600-h/DSC035176.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03517" border="0" alt="DSC03517" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljhvVRncevGyxm8ogUIph8-Wa5qFi5he85diW6ywRjMWLF_1Je0aApUi1rK_XONpTjHACTo2WIqc8WYU8qkykcDwJirYwwsrfASOWOvlddBMYeTQ8E_bSt2vHzYA6V3p59eUHqUSPB-xF/?imgmax=800" width="544" height="368"></a></em></p> <p align="center"><em>Musicians and drummers add to the carnival feel</em></p> <p align="center"><a href="http://lh3.ggpht.com/-SQZ9eAJcAqA/Ut624aUvaoI/AAAAAAAABUM/by_UvIPvFys/s1600-h/DSC035805.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC03580" border="0" alt="DSC03580" src="http://lh5.ggpht.com/-7vicM0bIC_o/Ut627MLObrI/AAAAAAAABUU/AOw4aaJ6y-8/DSC03580_thumb2.jpg?imgmax=800" width="546" height="750"></a></p> <p><a href="http://lh5.ggpht.com/-bhlI_6XwThU/Ut629wX7J7I/AAAAAAAABUc/R83Ls0mauoE/s1600-h/DSC036406.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03640" border="0" alt="DSC03640" src="http://lh5.ggpht.com/-A7LQLlljlNM/Ut63ApRY_aI/AAAAAAAABUk/iOhDprAbUU4/DSC03640_thumb3.jpg?imgmax=800" width="546" height="814"></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnu3Csk_TMkz_6F7je8BcSGRGn9h0zSS57fGIFqXyw-JUxqFnxHRfLHQ7Jz2pgeQCAnhRJCp_bQDFmMhGIo8xL27vULLxHOgHebopczbLfQI9FvZWlRsL_wGDi1hLkhT1wWWqXHg54eHS/s1600-h/DSC036465.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03646" border="0" alt="DSC03646" src="http://lh3.ggpht.com/-f3-rx22is_I/Ut63G-9ZoCI/AAAAAAAABU0/jxpbeuYiYdA/DSC03646_thumb2.jpg?imgmax=800" width="546" height="814"></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxElUyrzUlQ-O0eqBsVXBaVmrekjzTcF2RSBKkFfQke7SHvU5NCte4GTF6wR2aAr-PpRVHyMCU7OA8rz8M455CZXMWGIvN2L-MG_i4BP-452AgJcECtdxJIVx7K4LBrfBwGO693g-rlv1/s1600-h/DSC036695.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC03669" border="0" alt="DSC03669" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cxZiyOwKstCXvgz13XOmucf3pCdmdR7FGqIzVxhf0M7HBsweTx2oI41Bd8-IzoOP1x6WYmplvMUUKtki_6aE7Rg2DHp-zd3dYfRsMbqPZXOaA7Hyg80YqV0fbavXqU64Wgv-C2QUYpDw/?imgmax=800" width="546" height="814"></a></p> <p align="center"><em>The 120 year old silver chariot was pulled by two bulls with blue coloured ribbons wrapped around their horns</em></p> <p>It’s funny how one appreciates one’s culture only after travelling abroad. Walking aside kavadis, the thumping of drums, the colourful decorations and lights, the festive atmosphere is an experience like no other. </p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-71061323434860453672014-01-20T02:49:00.001+11:002014-01-20T02:49:03.812+11:00More More Thai<p align="justify">Sitting on the circular table in More More Thai with my family, I couldn’t help but realised that the last time I had a meal with them was more than a year ago. It’s a surreal feeling knowing that as we grow up and pursue our individual career goals abroad, the chances of having a proper meal with family gradually diminishes and each meal is more precious than before. How I wish I could have Hermoine Granger’s time-turner. <p align="justify">There are plenty of Thai restaurants around Penang. Not exactly authentic, but more inclined towards Chinese and Thai fusion. Just the way Penangites like it. One of my family’s favourite Thai restaurant in town and a first for me – More More Thai. Reservation is advisable as the place can be pretty crowded especially during the weekends. <p align="justify"><a href="http://lh5.ggpht.com/-a-eAsGflxc8/UtvzVvBTraI/AAAAAAAABO0/Bq-0CgFNnL4/s1600-h/DSC02460%25255B14%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="More More Thai" border="0" alt="More More Thai" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhYJsksjMB3vyFJrJlTDgcABeYMo8mQbe7rNYHTaR2f7o04b_vQkiPi_WHwF9-n4LdCCihEwNxab07u1COVTW890dGBNy3bVuwjQJSJXhSDF8vVZwjvKeaQ6CuKjwUAn3AbPmr7k3ztur/?imgmax=800" width="546" height="371"></a> <p align="justify"> <p align="justify"><strong>Lemon Grass - RM2 (RM15 per Jug)</strong> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVt9bqDNZPBgjvpzpyZrePiLdnTkg3QPKwaDD4j6xE57m_vyj3YEt1iecktXaV51KtJVNpbA3t6-7OG-2zaAu5nQj3Lk5QD_T8skhDLzskQ4Ry1Co6WXuPV4x53Vteb05w0Q20o_Sf_wil/s1600-h/DSC02472%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="More More Thai" border="0" alt="More More Thai" src="http://lh5.ggpht.com/-2wi527b1uhs/UtvzaVh0zdI/AAAAAAAABPM/SVupQPNtkTo/DSC02472_thumb%25255B6%25255D.jpg?imgmax=800" width="339" height="500"></a> <p align="justify"> <p align="justify"><strong>Cha Om Kerabu - Small RM10, Medium RM15, Large RM20</strong> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcuLWQrb2cnfssBNw9g4oJNCdPvanC2ryKrYhJTP6n_iCsY-KbH1ooa6_q5x1puG-TRa6KyjX5Mz87e-vyvJegr426mca_OyOsS7KIlvYwGB0MUjaW6c2cfMprLJ-9935td1hEqDsRczI/s1600-h/DSC02473%25255B10%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="More More Thai" border="0" alt="More More Thai" src="http://lh6.ggpht.com/-izc-YeocoaY/UtvzfGIyGII/AAAAAAAABPc/VX0oiHZf01s/DSC02473_thumb%25255B7%25255D.jpg?imgmax=800" width="546" height="368"></a> <p align="justify">Cha Om, is a well-loved herby vegetable among Thais. Hands down my favourite Thai dish. Deep fried Cha Om balanced off with pickled onion slices, carrot strips, and red chilli padi; sprinkled with peanuts. The sweet and sour flavours of this dish combined with the crunchiness from the peanuts and crispy Cha Om = refreshing perfection on a plate. <p align="justify"><strong>Stir Fried Petal, Winged Beans (Kacang Botol), Asparagus with Sambal (Spicy Srimp Paste) – Small RM10, Medium RM15, Large RM20</strong> <p align="justify"><a href="http://lh5.ggpht.com/-9wCtYaez47U/UtvzhlXrXaI/AAAAAAAABPk/1y_t4Ka_IVc/s1600-h/DSC02477%25255B8%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="More More Thai" border="0" alt="More More Thai" src="http://lh4.ggpht.com/-SdyqcwrQ4EQ/UtvzkBS0anI/AAAAAAAABPs/ZP2gn76wWdU/DSC02477_thumb%25255B5%25255D.jpg?imgmax=800" width="546" height="368"></a> <p align="justify"> <p align="justify"><strong>Thai Fishcakes</strong> <p align="justify"><a href="http://lh4.ggpht.com/-ze7G4WDiPHQ/Utvzo11Vm9I/AAAAAAAABP0/6p_V89Rebe8/s1600-h/DSC02485%25255B8%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="More More Thai" border="0" alt="More More Thai" src="http://lh3.ggpht.com/-uSA74DbB2ik/Utvzra_O7QI/AAAAAAAABP8/KgY7MFqozPA/DSC02485_thumb%25255B5%25255D.jpg?imgmax=800" width="546" height="368"></a> <p align="justify">These tiny golden brown-glories had a good spongy texture and was served with a small bowl of sweet chilli sauce and chopped pineapples. <p align="justify"><strong>Green Curry Chicken (Small RM12, Medium RM15, Large RM20)</strong> <p align="justify"><a href="http://lh5.ggpht.com/-RhSWX0kFQ88/UtvzvbN4-tI/AAAAAAAABQE/r5J2xotF7jw/s1600-h/DSC02482%25255B8%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="More More Thai" border="0" alt="More More Thai" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Dyh-xrtrFyu3q0vWaYvGhDIKH7LE9cNSTfPMY13jgMDuMatVGsPrfToSwk1RgfXB-0o6vwSslspTW9URUo7rviOJ9H12FTEhZWp7AEcovjcnr6Zzdugq1Hf0fH9f_ecM9e41JcWzDULI/?imgmax=800" width="546" height="366"></a> <p align="justify">This dish had a richly flavoured curry sauce with slices of tender chicken breast, long beans, finely chopped red chillies and Thai basil leaves. I loved that they added a nice amount of coconut milk to bring out the flavour, add a little bit of pastiness and also dampen the spiciness of the curry allowing me to sprinkle a whole ladle of sauce onto my rice. <p align="justify"><strong>Steamed Lemon Fish (Market Price)</strong> <p align="justify"><a href="http://lh6.ggpht.com/-NdPxi6LVVog/Utvz0HJGB5I/AAAAAAAABQU/6ESkZxBL4Sw/s1600-h/DSC02487%25255B10%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="More More Thai" border="0" alt="More More Thai" src="http://lh6.ggpht.com/-exaiKmPB8pw/Utvz2TA1ycI/AAAAAAAABQc/M-gYKHnxrYk/DSC02487_thumb%25255B7%25255D.jpg?imgmax=800" width="546" height="368"></a> <p align="justify">One of my family’s favourite dish of the restaurant. As I quickly scanned the restaurant, almost every table ordered this dish. The fish was rested on a metal plate served in a generous amount of (heat) hot soup. At this moment, the amount of capsaicin I consumed had completely destroyed my taste buds. I wasn’t sure whether my threshold for spiciness was low that particular day or I had accidentally eaten a chilli padi (bird’s eye chilli – its spiciness is classified at the lower end of the range for the hotter habanero chilli). Hence, unfortunately, I could barely taste a single thing out of this dish, thus, no comments. <p align="justify"><strong>Thai Styled Tofu (Small RM10, Medium RM12, Large RM20)</strong> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXyVlS8zElIdZC73ScCjYk9Oh1s4n9aj-B3dQTijRffYbnbcDu6TPWTr9yhG0h62BbN4uM4dxtYyXzEm05qMITDGc4ZIwqKcsVokXp5LYaAzzHEfStCq3_PMpYiDCBDVTGPI_2H0hv3j3/s1600-h/DSC02491%25255B8%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="More More Thai" border="0" alt="More More Thai" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNyQFcoeFfYtxuCE5wBXVhQB5IUljVZx3JLnohVNJ1ta4x7ap4oTtSPxyNyRE59F1ycWl3m-_J6iSD6PaofbH08n1yzvJBNy9bKrrtU3gl2fUxR9BgaAjWntHsMob8LCzZjI87SbLMxm_2/?imgmax=800" width="546" height="368"></a> <p align="justify">Having said that my taste buds were completely unavailable for the Lemon Fish, ironically I managed to enjoy the Thai Styled Tofu. Deep fried Japanese Tofu served with slices of onions, sweet and sour sauce, topped with deep friend baby shrimps. I kept going back for more. <p align="justify"> <p align="justify"><strong>More More Thai Restaurant</strong> <p align="justify">Address: 80-S Terengganu Road, 10460 George Town, Penang <p align="justify">Contact: 012 590 0503<a name="_GoBack"></a> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-42568356930755910472014-01-04T11:44:00.001+11:002014-01-04T21:21:46.394+11:00Copperwood<div dir="ltr" style="text-align: left;" trbidi="on">
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The last meal of 2013 had to be perfect. However, one thing about New Year’s Eve – your favourite places are most likely to be closed. I have strolled past Copperwood numerous times but never stepped foot in there. Well since it’s open, my friends and I decided to give it a shot. Though most of the tables were unoccupied, the three of us were being seated at a small squarish table made for two, at the front section of the restaurant. Reckon most of the tables were reserved. </div>
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<a href="http://lh6.ggpht.com/-IMnYp0H43UA/UsdZWsXgzHI/AAAAAAAABM0/lZ09r-MjEUE/s1600-h/DSC06747%25255B9%25255D.jpg"><img alt="Copperwood" border="0" height="721" src="http://lh6.ggpht.com/-lExO3plvRQA/UsdZX4_TP5I/AAAAAAAABM8/CvWdzveQrlQ/DSC06747_thumb%25255B4%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; src: "file:///C:/Users/megui83/AppData/Local/Temp/WindowsLiveWriter1286139640/supfiles14C71570/DSC06747.jpg";" title="Copperwood" width="546" /></a></div>
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<strong><a href="http://lh5.ggpht.com/-j86cQ_nth48/UsdZY4b6DYI/AAAAAAAABNE/ika-jlv1hAM/s1600-h/DSC06755%25255B4%25255D.jpg"><img alt="Copperwood" border="0" height="414" src="http://lh4.ggpht.com/-lISsF_uEuK8/UsdZZ_PNkWI/AAAAAAAABNM/mN1qKGA4ocM/DSC06755_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Copperwood" width="546" /></a></strong></div>
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<strong><a href="http://lh5.ggpht.com/-IV33l5L4cj4/UsdZa9lWcsI/AAAAAAAABNU/Lrbgzz95WbQ/s1600-h/DSC06758%25255B4%25255D.jpg"><img alt="Copperwood" border="0" height="722" src="http://lh5.ggpht.com/-ItYnip-A8x8/UsdZb_oeUEI/AAAAAAAABNc/wMUzjMEWdYA/DSC06758_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Copperwood" width="546" /></a></strong></div>
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There’s a wine list and bar but we were focused on food.Service was friendly and polite but I could see a hint of flustered look on the waiters face. I feel for the them as they have to serve a big crowd with limited staff on a New Year's Eve. </div>
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<strong>Garlic and Herb Pizza, $8</strong></div>
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<a href="http://lh3.ggpht.com/-AxyiQ1--F4U/UsdZdG4zVPI/AAAAAAAABNk/JA61sGPu6lA/s1600-h/DSC06764%25255B4%25255D.jpg"><img alt="Copperwood" border="0" height="414" src="http://lh6.ggpht.com/-UfhNoTDyDLU/UsdZd_kXD_I/AAAAAAAABNs/JxYzPgCqz0g/DSC06764_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Copperwood" width="546" /></a></div>
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The pizza was large with a super thin polenta dusted base just the way I like it although I would love the sides to be more puffy and crunchy. I was pleasantly surprised that a simple garlic oil and mixed herbs could bring out so much punch and flavours. I like the fact that it was cut into eights for easy eating with hands. Perfect pairing and devastatingly good. If I wasn’t sharing this dish, greedy me would finish the whole.</div>
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<strong>Fettuccine Carbonara, $18</strong></div>
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I did not order this dish but as a food blogger I had to have a bite. CARB’S’-bonara (with a capital ‘S’), one can never stay guilt free downing that. Well maybe it's just me. Served with pan fiend crispy bacon coated with rich creamy sauce and an egg, sprinkled with Parmesan cheese. </div>
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<strong>Veal Copperwood, $28.90</strong></div>
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<a href="http://lh4.ggpht.com/-RccoCldrWTc/UsdZgwQtuyI/AAAAAAAABOE/ujAxJFqhOHM/s1600-h/DSC06768%25255B4%25255D.jpg"><img alt="Copperwood" border="0" height="414" src="http://lh6.ggpht.com/-NU1ee3IeZL0/UsdZhrjwHII/AAAAAAAABOM/rzgdmFSot24/DSC06768_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Copperwood" width="546" /></a></div>
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Veal medallions together with sun dried tomato and olive paste wrapped in honey glazed prosciutto served on top of mashed potatoes soaked in balsamic reduction. I would prefer the texture of the mashed potatoes to be more silky and smooth instead of clumpy, however I could never fault the packs of flavours. The taste of the veal was almost unnoticeable as the prosciuttos was a tad to overpowering. Having said that I was pretty happy with the dish. </div>
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Leaving Copperwood with a satisfied stomach, I bade my last meal of 2013 ‘ciao’. Looking forward to 2014 and the many more food hunts to come.</div>
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Cuisine: Modern Australian/ Italian</div>
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Contact: 318 Lygon St, Carlton, VIC 3053. (03) 93471799</div>
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Opening hours: Sun-Thurs: 9.00am to 11:30pm; Fri-Sat: 9:00am to 12:30am</div>
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<a href="http://www.urbanspoon.com/r/71/760514/restaurant/Melbourne/Copperwood-Carlton"><img alt="Copperwood on Urbanspoon" src="http://www.urbanspoon.com/b/link/760514/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-17828378321605932722014-01-02T16:22:00.001+11:002014-01-03T02:25:16.961+11:00Miss Marple’s Tearoom<div dir="ltr" style="text-align: left;" trbidi="on">
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Any city dweller who makes a trip to Dandenong, will most likely make a trip to Miss Marple’s Tearoom and have a bite at their highly appraised Devonshire scones and raspberry jam. As harsh as it may sound, I call this an “overrated-alleged-tearoom”. After a morning of cherry picking at Cherry Hill Orchard, we decided to have tea at Miss Marple’s and then late lunch at Pie in the Sky. I know the sequence is wrong but we decided to do so as the place is always jam packed with people and closes at 4pm. We turned up at 12:30pm and had our names taken down on the waiting list. I was impressed by the festive atmosphere the place exudes, as the whole interior was thoughtfully decorated with Christmas ornaments such as baubles, red stockings along the fireplace, jingle bells and wreaths. </div>
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As expected, 1 hour later, we were seated at the far corner of the restaurant, close to the fireplace (without fire). Despite the long wait, service was friendly and welcoming. </div>
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<strong>Teapot of Taylors, $4 per person</strong></div>
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Apparently this traditionally brewed Yorkshire Gold was voted “the best cup of tea in England” by the British Tea Council. For someone who’s used to the strong flavours of Chinese tea, I can only say that it was mild and refreshing and average. </div>
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<strong>Devonshire Scones (Plain and Fruit Scones) $9.50</strong> </div>
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We started with the all raved-about scones. The appearance was unexpected. Unlike most scones, these ones looked like they’ve been cut out from a giant loaf. However they smelled wonderful and had everyone fidgeting while patiently waiting for miss Madame here to take photos. Apologies if the photos are of poor quality as I left my SD card at home and had to resort to my Samsung S2. The texture of the scones were fluffy and light, however I wished I had more of the crusty exterior. They were served with homemade raspberry jam and an excellent thick whipped cream. The jam was slightly too runny for my liking but had a great flavour. </div>
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Just when we thought we could finally head to the much anticipated Pie in the Sky, I bumped into an acquaintance of mine. I wonder if I was lucky to bump into her or unlucky that I came to Dandenong on a day where the famous Pie in the Sky was closed for Christmas. Bummer!! For a pie person like me, I must confess that I felt like a child who was refused an ice-cream. Hence we decided to order lunch.</div>
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<strong>Cottage Pie: Chicken, $14.50</strong></div>
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Although it was the first dish that drew my attention, this dish was my least favourite. In fact I didn’t like it at all. As I was digging into the dish I thought, where is the chicken? I expected a dish of roasted chicken topped with a mashed potato crust. However, all we had was mouthful after mouthful of bland, tasteless mashed potatoes with cheap chunks of vegetables. Could have easily pass as “hospital food”. I wonder if they used instant mashed potato flakes instead. The sauce, tasted like something that came out from a tomato can. The only comfort was that I did not have to finish that dish all by myself. Sorry peeps ><. Scanning the room, I was surprised that this dish was a popular choice among their customers. I don’t know how anyone can force themselves to chuck this dish of cheap mashed potatoes in. We just threw $14.50 out the window for bland mashed potatoes. Bugger! </div>
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<strong>Quiche Lorraine (Egg and Bacon)</strong></div>
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This dish was served with potato chips and garden salad. The pastry crust of the quiche was crispy but burnt. The chips were verging on soggy. Generally, most dishes taste nicer with a sprinkle of cheese however the cheese filling here was too overpowering (in my opinion) and (I suspect) of cheap quality. The garden salad added a refreshing texture to the palate. </div>
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<strong>Fish and Chips</strong> </div>
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Initially when Ken ordered fish and chips, I did not see sense in ordering this dish in a tearoom. However, after all the not-so-good dishes, I stand corrected. The tempura batter had an ok crust and was for once, well-seasoned. Not too salty and the fish was cooked to perfection.However, for the price we paid (sorry for not noting down the price, all I know the it was overpriced), I was expecting a more generous serving of fish. The tartar sauce was light and nice. </div>
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All in all, I was surprised that a restaurant with such great reputation offered food of crappy quality. I agree that the presentation of each dish was appetising but it was all just a superficial façade. As an honest food blogger, I was utterly disappointed with the food.</div>
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<a href="http://www.urbanspoon.com/r/71/1439038/restaurant/Melbourne/Miss-Marples-Tearoom-Sassafras"><img alt="Miss Marple's Tearoom on Urbanspoon" src="http://www.urbanspoon.com/b/link/1439038/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-88708139908468513862013-12-23T14:39:00.001+11:002013-12-24T01:48:09.134+11:00The Views, Halls Gap<div dir="ltr" style="text-align: left;" trbidi="on">
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After a whole day of hiking and walking at the Grampians (<a href="http://roamingpotato.blogspot.com.au/2013/12/grampians-challenge-itinerary-boronia.html#.Urev5PRQIk0" target="_blank">Boronia Peak</a>, <a href="http://roamingpotato.blogspot.com.au/2013/12/grampians-mt-williams-boroka-lookout.html#.Urew0PRQIk0" target="_blank">Boroka Lookout, Reeds Lookout, the Balconies, the Pinnacle</a>), my friends and I decided to treat ourselves to a well deserved feast. Given the rave reviews on TripAdvisor, I figured out that The Views would be overcrowded with hungry backpackers. So I felt a bit silly when I entered the restaurant at around 8pm and only a couple of tables were taken.The interior of the spacious restaurant was carpeted in red and sits adjacent to the Grampians Motel. The floor to ceiling windows offer a nice view of the field outside. You might even spot wallabies hopping around.</div>
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Once we were seated, a friendly staff drew out a blackboard displaying the day’s specials and rested it on the table right next to ours. Well, now I feel obliged to order something from there.The always jovial staff members will be happy to provide some helpful recommendations and welcome a friendly chat. Looking at the board, I was immediately drawn to the Italian Beef, tomato and herb ragout served with home-made spaghetti by their Italian chef.</div>
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<strong>Italian Beef, tomato and herb ragout served with home-made spaghetti, $26</strong></div>
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The mere sight of this dish made me drool. Here the spaghetti strips were silky and cooked to al dente. It’s served with a luscious beef ragout and sprinkled with fresh rosemary leaves. I like my pasta sauces to have a strong herb flavour but not too overpowering and this dish definitely delivered. As I speared my fork into the spaghetti, twirled it around allowing the strands to wrap around itself and tipped it into my mouth, the texture on my palate sent me in raptures.</div>
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<strong>Eye Fillet, $34</strong> </div>
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Eye fillet beef steak topped with a mushroom and red wine sauce, served on a bed of creamy mash potatoes. Matt ordered a medium rare, however it turned out to be a tad bit overdone i.e. medium. Having said that, he was quite pleased with the tenderness of the beef. Every element of the dish was well seasoned.</div>
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<strong>Rolled Chicken, $26</strong></div>
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Keat ordered this dish of twice cooked (poached and roasted) rolled chicken thigh infused with sundried tomatoes and spinach, wrapped in proscuitto. To add a punch of flavour, the dish was tied together with a chive and garlic sauce, served on herb couscous and a side salad. </div>
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As cliché as it may sound, there is always room for desserts!!! </div>
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<strong>Chocolate Fudge Cake, $9</strong></div>
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The rich and moist texture of the chocolate fudge was a nice contrast to the lightness of the vanilla ice cream. The white chocolate dressing that coated the top had a distinct vanilla flavour, adding a subtle, sweet flavour to the dish.</div>
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<strong>Apple and Raspberry Crumble, $9</strong></div>
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Keat had her eye on the apple crumble so we had to have a bite. The apple slices were perfectly poached to the right softness and tenderness topped with crumbly rolled oats with a sprinkle of icing sugar. For me the dish was a tad too sweet for my liking. However do note that my threshold for sweets is lower than the general population.</div>
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If The Views was located near Melbourne CBD, it’ll be one of those places where I would return time and again. I don’t simply say this as I am a self-confessed foodie, well to put it bluntly a picky eater. Highly recommend this place.</div>
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Cuisine: Modern Australian/ Italian</div>
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Contact: 394-404 Grampians Rd, Halls Gap VIC 3381. (03) 5356 4248</div>
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Opening hours: 7 days a week</div>
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<a href="http://www.urbanspoon.com/r/346/1749107/restaurant/Victoria/The-Views-Restaurant-Halls-Gap"><img alt="The Views Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/1749107/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-87443861251322133702013-12-23T03:06:00.001+11:002013-12-23T15:00:40.260+11:00Grampians (McKenzie Falls, Briggs Bluff)–Day 2<p align="justify">I have a love-hate relationship with hiking. "Hate" - the journey to the summit is likened to swallowing a bitter pill. It's more of a test of patience rather than endurance. The closer you get to the top, it appears that the summit is drifting farther away, with no end in sight. "Love" - once I get a first glimpse of the view from the summit, I am filled with supreme joy. </p> <p align="justify">Oh, did I mention that we bunked in a three-bed dorm room (1 queen size bed and 1 bunker bed, AUD98 per night) at Grampians Eco YHA, Halls Gap for the night? The room was really clean, comfortable and had patio doors which opened out to a courtyard area. The kitchen is spacious and well equipped with stoves, fridges, microwave ovens, plates and cutleries. The TV room is a great place to chill out and relax. </p> <p align="justify">For breakfast, we gobbled down some red bean buns and leftover party pastries, before setting off for McKenzie Falls. It is impossible to visit Grampians without going to McKenzie Falls. Standing over 30 metres in height, this largest waterfall in Victoria is one of only a handful of spills that flow all year round. From MacKenzie Falls Car Park, we veered right from fork of the trail and took an easy 1km stroll towards the viewing platform. </p> <p align="justify"><a href="http://lh6.ggpht.com/-V7b_ijljFQ0/UrcNtzsDZrI/AAAAAAAABGM/QlCVADD6ekw/s1600-h/IMG_9967%25255B4%25255D.jpg"><img title="MacKenzie Falls" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; display: block; padding-right: 0px; border-top-width: 0px" border="0" alt="MacKenzie Falls" src="http://lh6.ggpht.com/-jwZrJw6T-Yg/UrcNvH06v1I/AAAAAAAABGU/JPghEhy9XHI/IMG_9967_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="370"></a></p> <p align="justify">After, capturing a few shots of this majestic fall, we returned to the fork and started our 0.75km descent towards the base of MacKenzie Falls. Half-way down the trail and there were still no tourist in sight, hence we shamelessly, climbed over the railings and carefully inched our way towards the edge of the anterior end of the fall. For a moment, I feel like a trespasser, but who cares!! </p> <p align="justify"><a href="http://lh4.ggpht.com/-nrZysdoAK9Y/UrcNwR7jJ6I/AAAAAAAABGc/SlyZucYJyo4/s1600-h/IMG_9977%25255B4%25255D.jpg"><img title="MacKenzie Falls" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; display: block; padding-right: 0px; border-top-width: 0px" border="0" alt="MacKenzie Falls" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqAO_lxNhLU74dkUma9Tyo3uCfop8EoYYkiAVucKYdS3_yUdpiEfPmicuwbYZL7FoYeR7Qxgo80InP-r3Y1jOhBxidbfzT_V__5p7hxSWLi_W812LD0ghUIq_oCSqiunO2UwFpVcp1fWn/?imgmax=800" width="546" height="370"></a></p> <p align="justify"><em>Me, “trespassing”. I bet I’m not the first and last to do so</em></p> <p align="justify">It feels amazing sitting there, immersing yourself in the moment the tranquillity while streams of water pass you by. I could sit here forever, but the grandeur of the great MacKenzie Falls awaits us at the base. Time to move it move it. We gotta move it move it. </p> <p align="justify"><a href="http://lh5.ggpht.com/-zUgw19MI0Uc/UrcNySmsAJI/AAAAAAAABGs/cx7Br926qI0/s1600-h/IMG_9995%25255B4%25255D.jpg"><img title="MacKenzie Falls" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; display: block; padding-right: 0px; border-top-width: 0px" border="0" alt="MacKenzie Falls" src="http://lh3.ggpht.com/-OZ57cZxzQ2w/UrcNzW2S87I/AAAAAAAABG0/TNC3VkwxpEU/IMG_9995_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="370"></a></p> <p align="justify"><a href="http://lh6.ggpht.com/-W8ghCxE1hrQ/UrcN0n5MZBI/AAAAAAAABG8/fD3TV633G9k/s1600-h/IMG_9991%25255B5%25255D.jpg"><img title="MacKenzie Falls" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; display: block; padding-right: 0px; border-top-width: 0px" border="0" alt="MacKenzie Falls" src="http://lh4.ggpht.com/-E_T4jICaAFQ/UrcN1YqnRvI/AAAAAAAABHE/4snvhVcF3Eo/IMG_9991_thumb%25255B2%25255D.jpg?imgmax=800" width="546" height="370"></a></p> <p align="justify"><em>Streams of water cascading down huge cliffs into a deep pool that narrows into Mackenzie River</em> </p> <p align="justify">Within seconds, the base transformed from a silent solitude to a tourist fest. Hence, we decided to leave for lunch before the 5.3km hike to Briggs Bluff. Speaking of lunch, I had the weirdest meal ever! Picture this, peanut butter, raw cabbage leaves, potato chips, tuna chunks wrapped in tortillas or even worst – two bars of Snickers, tuna chunks and raw cabbage!! So how did it taste like? Stay tuned for my post on “Idiotic Stuff to do in Grampians”.</p> <p align="justify">Carb loading done, sunscreen applied liberally, water bottles packed and we’re ready for a much anticipated hike. The first part of the trail is 1.3km to Beehive Falls, which was a flat and wide dirt track. Initially we weren't sure how it'll look like, but expected sounds of pouring water that will eventually guide us to the waterfall. Instead we came across this.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYZpSRaDcK0aX_3a6OkchQq5oTw3SswR6BKGbDvAMV7-KdtA3-sAkQ_TJZ8_gOeNXKA6II7LuSwUj4yKyEFKh7uyjCSGBFU9mrNIvqvDAS1PrmQE2xvo3BrG3BGIwIH4XqV_cBNUiEydV/s1600-h/IMG_0084%25255B5%25255D.jpg"><img title="BeeHive Falls" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; display: block; padding-right: 0px; border-top-width: 0px" border="0" alt="BeeHive Falls" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrqCZcYWxoDERSEZRgVJDwdA9a3jfwvoSghOJkwJTBr6Wqw3EYBVXk43w9NlyfDPIMUTwbdotLHrBr4Qxm495hYf77X3ABNO5MDlHPbPLWT44YbfYc6MMv02fl8bMhOcaSrz_XaNFY-ek/?imgmax=800" width="478" height="707"></a></p> <p align="justify"><em>Beehive Falls without the fall - Dry as a bone</em></p> <p align="justify">After this, the trail squeezes into a steep ascend. In geographical terms a ‘bluff’ according to the freedictionary.com is “a steep promontory, bank, or cliff, particularly one formed by river erosion on the outside bend of a meander”. However, I reckon the name Briggs Bluff suggests otherwise, as it’s easy for one to lose the trail (especially during the descend) because lines of flat rocks go off in different directions. Even with a compass, and brochure map in hand, we somehow manage to get lost several times. As if, hours traipsing on uneven tracks weren’t enough, for most parts, we had to clamber up slopes of loose rocks and near vertical sandstones. </p> <p align="justify"><a href="http://lh3.ggpht.com/-_4_Bde6Zabc/UrcN5LOv4yI/AAAAAAAABHc/aa1iAUKyVbg/s1600-h/IMG_9823%25255B9%25255D.jpg"><img title="Briggs Bluff" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; display: block; padding-right: 0px; border-top-width: 0px" border="0" alt="Briggs Bluff" src="http://lh3.ggpht.com/-e_Icb6a_fxU/UrcN6cAeeEI/AAAAAAAABHk/HNRzmk87flI/IMG_9823_thumb%25255B3%25255D.jpg?imgmax=800" width="451" height="307"></a></p> <p align="justify"><em>Follow the yellow arrows</em></p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6X7uUWOop_hhBJ-u_RDwQAyf6vXGYnDi6x00jpgPzou4WGT1imLirciIKgyUm_UprR6BmLeu4ZhIkofDsTs8qupaw26dzZ87ncqvYdBtdB-ivO0Tw-d6s16MlV3pYJv5glE-RseQ5jxC/s1600-h/IMG_3472%25255B5%25255D.jpg"><img title="Briggs Bluff" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; display: block; padding-right: 0px; border-top-width: 0px" border="0" alt="Briggs Bluff" src="http://lh5.ggpht.com/-dozBhYlxcDw/UrcN8p9bbsI/AAAAAAAABH0/A2sRfr1i8Nc/IMG_3472_thumb%25255B2%25255D.jpg?imgmax=800" width="478" height="631"></a></p> <p align="justify"><a href="http://lh5.ggpht.com/-o9kicUbf3x4/UrcN-MOd9pI/AAAAAAAABH8/PPU38cKFy6I/s1600-h/IMG_3473%25255B4%25255D.jpg"><img title="Briggs Bluff" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; display: block; padding-right: 0px; border-top-width: 0px" border="0" alt="Briggs Bluff" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEyf3zywIt8LAkNqdqmS0QAOozGTEMqaiYFHgWV8KOnw_auu_4cyFn_OWF6UF_ARfSKXxcNZN6yZi5J_GAwwl53cIo1drKZp6WeZ4q2p-YypZo2nDmKrDk95uji7iVFuz4Trr88xh-uGn/?imgmax=800" width="546" height="414"></a></p> <p align="justify">I posted these photos, to give a sense of the size and steepness of our passage. 5 hours of these, amazingly fun. When I said fun, I meant gruelling, at least for someone who had virtually no experience with near vertical sandstones. I had to grip tightly onto the sandstones and haul myself up. Every step I took, I wonder how in the world am I gonna get down?! No time for self-pity, we had to trudge onwards and upwards. Well, the journey wasn’t that all arduous, as we were treated onto the first plateau where the view of Briggs Bluff was finally insight. After ~1km, the route loops into the main plateau, through a rock arch and arriving at an intersection. </p> <p align="justify"><a href="http://lh5.ggpht.com/-SX_puJ0ic8A/UrcOAJp90eI/AAAAAAAABIM/lG1p2haIBpc/s1600-h/IMG_0035%25255B3%25255D.jpg"><img title="Briggs Bluff" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; display: block; padding-right: 0px; border-top-width: 0px" border="0" alt="Briggs Bluff" src="http://lh3.ggpht.com/-YUw25IFO_nw/UrcOBHNXDmI/AAAAAAAABIU/ntqL1NwluuA/IMG_0035_thumb.jpg?imgmax=800" width="451" height="307"></a></p> <p align="justify">Unfortunately, our navigation skills were not perfect. From an intersection, we veered right instead of left and found ourselves walking aimlessly towards Mount Difficult. It wasn't until we came across three girls whom like us, took the wrong path. Hence, we turned around, went all the way back to the intersection and found the proper trail head for Take 2 i.e. left. <p align="justify">Again, hauling ourselves up the rock face with our hands, we finally reached the last phase of the trek and made it to the summit. <p align="justify"><a href="http://lh5.ggpht.com/-ifHvM4SOMIQ/UrcOCfoYUBI/AAAAAAAABIc/ioULr_9mNoY/s1600-h/IMG_0048%25255B4%25255D.jpg"><img title="Briggs Bluff" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; display: block; padding-right: 0px; border-top-width: 0px" border="0" alt="Briggs Bluff" src="http://lh4.ggpht.com/-q-BjQ2PUR-I/UrcODq8efMI/AAAAAAAABIk/8RCN0i2Lj8A/IMG_0048_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="370"></a> <p align="justify"><a href="http://lh4.ggpht.com/-D-uIFbC5-ig/UrcOEaovOgI/AAAAAAAABIs/JpvZMine8dk/s1600-h/DSC06727%25255B6%25255D.jpg"><img title="Briggs Bluff" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; display: block; padding-right: 0px; border-top-width: 0px" border="0" alt="Briggs Bluff" src="http://lh5.ggpht.com/-O3EczmUOKDY/UrcOFHTVfaI/AAAAAAAABI0/ltrzRpd78Ck/DSC06727_thumb%25255B3%25255D.jpg?imgmax=800" width="604" height="148"></a></p> <p align="justify">Looking out from Briggs Bluff over the Western Victorian plans and the Northern Grampians, was a surreal and profoundly satisfying. 30 hours prior to this moment, I was trembling at Boronia Peak as I allowed my fear of heights to dominate my being. At this point in time, I won’t profess that I am Spiderman, but me being able to stand calmly at the edge of the cliff (well nearly), tells me that Achilles heel of mine is ‘curable’. </p> <p align="justify">Our return journey back down the same route wasn’t the smoothest descent as we had to detour a few times before we located the next yellow arrow. That involved clambering up and down steep rocky peaks numerous times. My advice would be to take note of the small markers of passage on your way up. </p> <p align="justify">All in all, the trip to Grampians was all I wanted and more. Great workout, great scenic views and great company. Though it’s a short weekend getaway, there’s so many elements to Grampians that I would like to put together including a comprehensive tourist guide, a food review of <a href="http://roamingpotato.blogspot.com.au/2013/12/the-views-halls-gap.html#.Ure1RvRQIk0" target="_blank">The Views Restaurant</a> and a post on “Idiotic stuff to do in Grampians”. So stay tuned. </p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-18643055877287917772013-12-19T14:54:00.001+11:002013-12-23T14:51:59.184+11:00Grampians (Mt Williams, Boroka Lookout, Reeds Lookout, the Balconies, the Pinnacle)<p><strong>Mount Williams Summit</strong></p> <p>Following Boronia Peak, we made our way to Mount Williams Summit, the highest point within the Grampians National Park. We drove to Mount Williams Carpark, then proceeded on foot for 1.8km to the summit via a sealed road. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9akLHcvg6jdaChMmpXwbXEbC2SyEwQ4Qo8qbTEhRKebUrHe-xUZ5BNz94UbKgS8nmDtmiOlRBeZOnsFAAcD1x-hqk4PgE5RJtIn23JkSyAfiSzaxwO-8wZGsnekzGrPWHG_yPZxK2bDgA/s1600-h/DSC06659%25255B3%25255D.jpg"><img title="Mount Williams" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Mount Williams" src="http://lh6.ggpht.com/-nMxRDkvjDxM/UrJto_RckGI/AAAAAAAABAE/iM7xwh3OlDs/DSC06659_thumb.jpg?imgmax=800" width="451" height="343"></a></p> <p align="center"><em>Strenuous walking involved. I repeat…..strenuous walking involved.</em> </p> <p><a href="http://lh4.ggpht.com/-8q7n2l7Qy1w/UrJtp75qTfI/AAAAAAAABAM/aQrGVMrx6d4/s1600-h/IMG_9654%25255B4%25255D.jpg"><img title="Mount Williams" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Mount Williams" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFTV-tAnsb9PU5spUoPxnIWBEYI-PK04PW-yko_rSdlZhgm41ELfMjiBOA1TXZDs4iD92VdrVi9cGO_fOFd0-KYoMY2RZadxpQKUkhiwxVfCvbyatbr0nUVBkUk2hCjny0_Sy96EnIy84/?imgmax=800" width="546" height="370"></a></p> <p align="center"><em>The path started off with a steep inclination and trailed off into a plateau towards the end.</em> </p> <p align="center"><a href="http://lh6.ggpht.com/-S5j8DPMaCOs/UrKN_K_naCI/AAAAAAAABDE/cTZFbJx9H4Y/s1600-h/DSC06666%25255B3%25255D.jpg"><img title="Mount Williams" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Mount Williams" src="http://lh6.ggpht.com/-BmUxy0n19FU/UrKOAURCviI/AAAAAAAABDM/WuH7-wgPpSI/DSC06666_thumb.jpg?imgmax=800" width="451" height="343"></a></p> <p>See the whitish tree brunches with blackened spots, I reckon they’re part of the remains from the 2006 major bushfire which burnt a large section of the area. </p> <p><a href="http://lh3.ggpht.com/-I2iLzl6I2X0/UrJtrkvm7gI/AAAAAAAABAc/_ZGIYyDfM5A/s1600-h/IMG_9583%25255B6%25255D.jpg"><img title="Mount Williams" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Mount Williams" src="http://lh4.ggpht.com/-qfqp8vQfaoE/UrJtsmorWYI/AAAAAAAABAk/edbG9O-Rtc4/IMG_9583_thumb%25255B3%25255D.jpg?imgmax=800" width="235" height="343"></a></p> <p><a href="http://lh5.ggpht.com/-Q1oELcIW8Kc/UrJttQy10KI/AAAAAAAABAo/GFwbP7iRxIo/s1600-h/DSC06671%25255B8%25255D.jpg"><img title="Mount Williams" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Mount Williams" src="http://lh3.ggpht.com/-C0BLVGrEZP4/UrJtuCH03vI/AAAAAAAABA0/rIzHkqjSRdA/DSC06671_thumb%25255B5%25255D.jpg?imgmax=800" width="616" height="151"></a></p> <p align="center"><em>Panaromic view of the eastern vantage from Mount William, towards Ararat.</em> </p> <p>We made a few idiotic poses for the camera from push-ups to martial art poses to filming a parody of the scene from Lion King where Rafiki presents Simba to the Pride Lands. I shall include this in a separate post, which I’m dying to put together – “Idiotic Stuff to Do in Grampians”. We could have stayed longer and continue to act like fools on the summit but the chill of the weather urged us to hustle back to the car and make our way to Boroka Lookout. </p> <p><strong>Boroka Lookout</strong></p> <p>The walk to the lookout point from the carpark was easy-peasy-lemon-squeezy. I shall cherish this moment. Take a mere 10 seconds walk and you’ll find yourself overlooking the spectacular 180 degree views out over the the north and east regions and over Halls Gap and Lake Bellfield to the south. After spending ~15 minutes admiring the awe inspiring view, we proceeded to Reed Lookout/ The Balconies.</p> <p><a href="http://lh4.ggpht.com/-ofOPr0BuOW4/UrJtvoNX1oI/AAAAAAAABA8/PsQ1-zTcSx0/s1600-h/IMG_9682%25255B11%25255D.jpg"><img title="Boroka Lookout" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Boroka Lookout" src="http://lh6.ggpht.com/-Gm5x9FJ2INY/UrJtwjeNpFI/AAAAAAAABBE/hiTtWMkMbV0/IMG_9682_thumb%25255B5%25255D.jpg?imgmax=800" width="546" height="370"></a></p> <p>Did I mention it is beautiful? Because it is!! You can even point out Lake Lonsdale and Lake Fyans from a distance. </p> <p><a href="http://lh3.ggpht.com/-2ry9drlpG48/UrJtxT6jYlI/AAAAAAAABBM/MZJpwmzuU10/s1600-h/DSC06689%25255B8%25255D.jpg"><img title="Boroka Lookout" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Boroka Lookout" src="http://lh6.ggpht.com/-ISxy-Tt4_Co/UrJtyJyPzLI/AAAAAAAABBU/3z4l2JvKGE8/DSC06689_thumb%25255B5%25255D.jpg?imgmax=800" width="613" height="163"></a></p> <p><strong>Reed Lookout/ The Balconies Lookout</strong></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6czxi1hzUSG38_z1snJU2PpV2T2udr0Ct2phrK6yJ8XFckB8uuCXKnOnpE2PQeCSBwTTgs50tusb0ABIuhh83fZ0HaXaHAjN6zh4uEg3pgZu_3b_Pcgd9ZV2FSV94qqvVhzlaSUTRsDm/s1600-h/IMG_9707%25255B3%25255D.jpg"><img title="The Balconies" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="The Balconies" src="http://lh5.ggpht.com/-9VU7jj5cis4/UrJt0TURo1I/AAAAAAAABBk/y-UxcLL2Mnw/IMG_9707_thumb.jpg?imgmax=800" width="451" height="307"></a></p> <p>To get to the Balconies, take a relatively easy 1km stroll along a gravelled trail where you’ll come across wooden chairs carved out from tree trunks and mini stone henges resting on rock outcrops. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAS9-X78WvL7iUGxT-9dSQfW6k56jjoqubP61SN_rQUTjuAFdoNzeTX9NPF-nb05mhk9NlQc6IYjdeVTpVdefma75SAxwbwXDpTe1Spkm3L1FTElEKVThtOvQw2NQfnnX8BRsgDmbortYf/s1600-h/IMG_9760%25255B24%25255D.jpg"><img title="The Balconies" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: left; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="The Balconies" src="http://lh3.ggpht.com/-mAEjZ5efQLE/UrJt2NZ8fkI/AAAAAAAABB0/4dZgGwlLnJE/IMG_9760_thumb%25255B18%25255D.jpg?imgmax=800" width="210" align="left" height="289"></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxRxJWXXDy9xGpZ1yWGq_v_AOi3kVCdX5SjaHE0aKlEJElF2Vkcm8unzJu5UZCTv6cg1sGPIa6zm6nPFCyFL0qQ-cBDOgpJqEzGGfn1FdBjsvX_AvKOTMw1FEhHzvpQRcAfEdDRrqdzys/s1600-h/IMG_9768%25255B10%25255D.jpg"><img title="The Balconies" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="The Balconies" src="http://lh6.ggpht.com/-Xq9pgFEBsuA/UrJt4St2GFI/AAAAAAAABCE/HwpIu4o-3aQ/IMG_9768_thumb%25255B7%25255D.jpg?imgmax=800" width="338" height="244"></a></p> <p><a href="http://lh6.ggpht.com/-XcWnqsE2LOw/UrJt6ItXDYI/AAAAAAAABCM/do2FupErMAg/s1600-h/IMG_9772%25255B6%25255D.jpg"><img title="The Balconies" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="The Balconies" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31Ss1TBuFlUHBqSNCEoyMIC3V1rYGCAWLzIHI6S9JIMhOrMbngu5Zl8n7tqVd_AMCM6UEeQzSIKwL1NTwXzZTv1R_X83H7pFYeqGhlaNaIVQsNUpW11TWbF9P0bFm4ULUG8gRbJrUgRQ5/?imgmax=800" width="382" height="269"></a></p> <p>After what felt like forever into the stringybark (Eucalyptus) forest, I finally laid eyes on this beauty. </p> <p><a href="http://lh5.ggpht.com/-5WGP1A7Ok6c/UrJt8aJdS4I/AAAAAAAABCc/33PzsZp9AM8/s1600-h/IMG_9725%25255B4%25255D.jpg"><img title="The Balconies" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="The Balconies" src="http://lh5.ggpht.com/-isHRZKO2kI0/UrJt9logslI/AAAAAAAABCk/uve-phvJPDA/IMG_9725_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="370"></a></p> <p><a href="http://lh5.ggpht.com/-3QYk5N_RxCk/UrJt-3vnoyI/AAAAAAAABCs/XMai2apH9cM/s1600-h/IMG_9734%25255B4%25255D.jpg"><img title="The Balconies" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="The Balconies" src="http://lh3.ggpht.com/-JPOZQ472j8s/UrJt_055ACI/AAAAAAAABC0/z_UNlTa74_g/IMG_9734_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="370"></a></p> <p>I saw people clambered pass the steep edges of the rocks then balance on their two feet like a stork at the tip of the cliff, posing for the camera. Something in me wanted to scream: “Are you out of your freaking mind?!”. Anyone that knows me, knows I crave adventure and an adrenaline spike. Yes, it would be exhilarating to tempt fate but for me, I crawled to the edge, looked down, snapped a quick photo, then quickly scurry back to safety before the wooziness kicks in. Better safe than sorry, one misstep and it’s hasta la vista. </p> <p>By the time we returned to Reeds Carpark, the time displayed on my watch was 3:45pm. Signs of exhaustion were beginning to show and our knees were starting to feel ancient. However, we still yet to make a 20 minutes drive to Wonderland Carpark and complete another hike to the Pinnacle. </p> <p><strong>The Pinnacle via Grand Canyon</strong></p> <p><a href="http://lh4.ggpht.com/-_shgRXHbLmc/UrKOBScwcyI/AAAAAAAABDU/4na0aSP-t_s/s1600-h/IMG_9777%25255B7%25255D.jpg"><img title="The Balconies" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="The Balconies" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNY3ClNRrBAd9nUR43A-_pWNueSd0dgo9n_0XYqF8rv9gCmu-wMptDDlNQ7n-gxb0m-oJFatvB7UNxWLWgey7nt3Fgxs1HA4nsnccwif5MJyf5vQPGIs2PdBNl5O7fDjBOTlgPiqHvD1Sg/?imgmax=800" width="451" height="307"></a></p> <p>The Pinnacle is a popular attraction for day trippers. From Wonderland Carpark, it’s an alleged 0.1km walk to the Grand Canyon and a 2.1km hike to the Pinnacle. Note that I mentioned “alleged”, because it feels like much longer and an effort of a 10km run. Despite the fact that it isn’t the most challenging trek, by the time we reached the end of Grand Canyon, we were laughing at the distance. They must have gotten the signage wrong. Another option is to bypass the Grand Canyon but I must say that it is one of the most unique and inviting site of the Grampians. You wouldn’t want to give it a miss. </p> <p>Like most walkers, we veered left towards the Grand Canyon track; veer right and you’ll ascend directly to the pinnacle bypassing the Grand Canyon. Following the small yellow arrows painted on the rocks we began the uphill walk. </p> <p>Half an hour in and I found myself panting away, hopping from one rock to the next. The trail ahead seemed like a never ending series of ragged sandstone formations.</p> <p><a href="http://lh4.ggpht.com/-j13bBgX7KhA/UrKODcLkzCI/AAAAAAAABDk/Kfy7-Zfk008/s1600-h/IMG_9824%25255B3%25255D.jpg"><img title="IMG_9824" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="IMG_9824" src="http://lh5.ggpht.com/-lTDZaKvf8oc/UrKOEKkSbuI/AAAAAAAABDo/EZfVCiUpPoM/IMG_9824_thumb.jpg?imgmax=800" width="235" height="343"></a></p> <p><a href="http://lh6.ggpht.com/-0Koo65CZA5c/UrKOFAwjFII/AAAAAAAABD0/FpFmYeM6nrY/s1600-h/IMG_9808%25255B4%25255D.jpg"><img title="Grand Canyon" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Grand Canyon" src="http://lh6.ggpht.com/-liIl9lmmsKU/UrKOGadmHoI/AAAAAAAABD8/k_5SoDGAag0/IMG_9808_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="370"></a></p> <p>The Grand Canyon houses massive stacks of rocks, neatly balance precariously on top of one another. This hard sandstone nature was formed after thick layers of sediments were intensely folded and thrust up from under the earth dating back to 430 million years ago, making human existence on earth seem tiny in comparison. </p> <p><a href="http://lh6.ggpht.com/-5vscagGVdFY/UrKOHYT2NUI/AAAAAAAABEE/3l1gG7nQ_IE/s1600-h/IMG_9818%25255B4%25255D.jpg"><img title="Grand Canyon" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="Grand Canyon" src="http://lh6.ggpht.com/-S6NhHquC4R4/UrKOICOvbuI/AAAAAAAABEM/mCTKtewkc98/IMG_9818_thumb%25255B1%25255D.jpg?imgmax=800" width="303" height="445"></a></p> <p>As you can see, there are metal railings and stairways along the gorge at various section, however most sections involves rock-hopping and uneven surfaces. All you need is yourself and a pair of good gripping shoes. Ironically, I was surprised at how many people were in sandals and worse – dressed up as if they’re heading to the mall. </p> <p>Once we approached the Pinnacle, instead of heading to the strategically placed fenced platform, I immediately head to the massive cliff situated adjacent to it, clambered to the edge of the cliff, well nearly and set there for what felt like eternity. </p> <p><a href="http://lh6.ggpht.com/-YF3mZJmQ-M4/UrKOJcq2mII/AAAAAAAABEU/eWpvduSJY30/s1600-h/IMG_9874%25255B4%25255D.jpg"><img title="The Pinnacle" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="The Pinnacle" src="http://lh3.ggpht.com/-rZ_gBag-LG4/UrKOKZOLBXI/AAAAAAAABEc/58qDVNzeXTk/IMG_9874_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="370"></a></p> <p><a href="http://lh5.ggpht.com/-tMUrgQG7WFo/UrKOLsTwOZI/AAAAAAAABEk/s34bTsUyasI/s1600-h/IMG_9845%25255B4%25255D.jpg"><img title="The Pinnacle" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="The Pinnacle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSlIBABFhQVygForRbgSz0nn95lD9FaKDkZSeo_ClU-pSfmgDtNBDPPPfKLsNbhzfL7Ll1oGsPmiK8ewXOfWVfDAW80ntUlvAQ26RWKfq3SA3v1voBHlrt4XGassQ8Yf5NAwiD7_eWU2S/?imgmax=800" width="546" height="370"></a></p> <p>After perching on that cliff for 15 minutes or so, I finally clomped my way up the the Pinnacle lookout. Again amazing view. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDdqx9B99cY6cPLu9lCU5JEV8m7eCNvRF-POR6J_njO5ugPjQwIx7uB5ICn1R-P6U2QAMPhib-_T67uKGiZAu3pYJ0afv64iw4SG7LoqMrhAwdqgKvryOVE1MxqWr-F3TkSMCn2V-63xW/s1600-h/IMG_9867%25255B4%25255D.jpg"><img title="The Pinnacle" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="The Pinnacle" src="http://lh3.ggpht.com/-E0pFbOP4RyM/UrKOOsliqEI/AAAAAAAABE8/l9Naizqfj7c/IMG_9867_thumb%25255B1%25255D.jpg?imgmax=800" width="546" height="370"></a></p> <p><a href="http://lh3.ggpht.com/-mgg1CXXKKBI/UrKOPxQ53yI/AAAAAAAABFE/vSMEAJR8JHs/s1600-h/IMG_9880%25255B4%25255D.jpg"><img title="The Pinnacle" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="The Pinnacle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvb3rCxRVsillVZq_YoTtMUiskxT77toPqsqggkQKwFFfU0Z2WZg2QF8jRgE3AOq9tV9xWSTeWareCcCE2k69jn4FRn15Ik6QHoJ46AqvjAfgkm5Cpfb1EDJnYID7Ak4b2whyphenhyphenQc0TV0Of/?imgmax=800" width="306" height="450"></a></p> <p>Having taken various shots at the top, we finally made our descend and head back to Halls Gap. </p> <p><a href="http://lh4.ggpht.com/-zGB3Jp-VpEs/UrKOR2YyHwI/AAAAAAAABFU/YcCe5cVfpn0/s1600-h/IMG_9905%25255B4%25255D.jpg"><img title="The Pinnacle" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin: 0px auto; border-left: 0px; display: block; padding-right: 0px" border="0" alt="The Pinnacle" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-i4xQbqYl3iEulAl1Scw-RfaVUhr1anxuGDEZT_xzFSPl-jU8VX1BynkgK38UOjzajQDqzwfbaMTI2uPRlyuc49-AsvBderzZSzLY2w0EFQ7PN0srdhz4SJ27-VIueMhKmrqUks8Mudm/?imgmax=800" width="546" height="370"></a></p> <p align="center"><em>Last stretch of sandstones for the day</em></p> <p align="left">First order of business: A much needed shower</p> <p align="left">Second order of business: A well deserved hearty dinner at the View Restaurant. How good is the food? I shall elaborate in detail in another post. For now, I would say it’s a MUST GO. </p> <div id="scid:66721397-FF69-4ca6-AEC4-17E6B3208830:1c1e99ec-9553-41b2-a0ae-0361e2ca9630" class="wlWriterEditableSmartContent" style="float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; display: inline; padding-right: 0px"><table border=0 cellspacing=0 cellpadding=0 style='outline:none;border-style:none;margin:0px;padding:0px;width:410px;border-collapse:collapse;'><tbody><tr><td style='margin:0px;padding:0px;outline:none;border-style:none;width:auto'><a style="outline:none;border-style:none;margin:0px;padding:0px;" target="_blank" href="https://skydrive.live.com/redir.aspx?cid=198fd797819da806&page=play&resid=198FD797819DA806!235&parid=198FD797819DA806!215&type=5&authkey=!AO8ml40-xrMMTMg&Bsrc=Photomail&Bpub=SDX.Photos"><img style="outline:none;border-style:none;padding:0px;margin:0px;border:0px;background:none;background-image:none;vertical-align:bottom;" alt="View album" title="View album" src="http://lh3.ggpht.com/-d6gFuIi-Vhk/UrKOTwwRCWI/AAAAAAAABGE/ZSWgZJg3Hzk/album%25255B14%25255D.jpg?imgmax=800" /></a><div style='width:410px;text-align:center;overflow:visible;padding:0px;margin:0px;'> <div style='width:410px;overflow:visible;'><a style="text-decoration:none;" href="https://skydrive.live.com/redir.aspx?cid=198fd797819da806&page=browse&resid=198FD797819DA806!235&parid=198FD797819DA806!215&type=5&authkey=!AO8ml40-xrMMTMg&Bsrc=Photomail&Bpub=SDX.Photos" target="_blank"><span style="line-height:1.26em;padding:0px;width:410px;font-size:26pt;font-family:'Segoe UI', helvetica, arial, sans-serif;" defaultText="Enter album name here">The View</span></a></div> <div style="text-align:center;padding:9px 0px 0px 0px;margin:0px 0px 0px 0px;font-family:'Segoe UI', helvetica, arial, sans-serif;font-size:8pt;"> <table border=0 cellspacing=0 cellpadding=0 style="text-align:center;width:auto;margin-left:auto;margin-right:auto;padding:0px;outline:none;border-style:none;border-collapse:collapse;"> <tr> <td style="vertical-align:top;outline:none;border-style:none;margin:0px;padding:6px 12px 6px 0px;"><a href="https://skydrive.live.com/redir.aspx?cid=198fd797819da806&page=play&resid=198FD797819DA806!235&parid=198FD797819DA806!215&type=5&authkey=!AO8ml40-xrMMTMg&Bsrc=Photomail&Bpub=SDX.Photos" border="0" target="_blank" style="font-family:'Segoe UI', helvetica, arial, sans-serif;font-size:8pt;outline:none;border-style:none;text-decoration: none;padding:0px;margin:0px;">VIEW SLIDE SHOW</a></td> <td style="vertical-align:top;outline:none;border-style:none;margin:0px;padding:6px 0px 6px 0px;"><a href="https://skydrive.live.com/redir.aspx?cid=198fd797819da806&page=downloadphotos&resid=198FD797819DA806!235&parid=198FD797819DA806!215&type=5&Bsrc=Photomail&Bpub=SDX.Photos&authkey=!AO8ml40-xrMMTMg" border="0" target="_blank" style="font-family:'Segoe UI', helvetica, arial, sans-serif;font-size:8pt;outline:none;border-style:none;text-decoration: none;padding:0px;margin:0px;">DOWNLOAD ALL</a></td> </tr> </table> </div> </div></td></tr></tbody></table></div> <p>Third order of business: A game of 500 (card game).</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-32213014764221275732013-12-18T01:59:00.001+11:002013-12-23T14:58:14.121+11:00Grampians Challenge (Itinerary, Boronia Peak)<div dir="ltr" style="text-align: left;" trbidi="on">
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As much as I love urban life, sometimes one just needs to escape the traffic and noise to see wide open skies and breathe fresh air. At 3:00am, I woke up to the buzzing sound of my alarm, hopped out of bed in record time. Not a bad effort for someone who had just gotten three hours of sleep. I scrambled into the kitchen, cranked up the oven, pulled out 24 party pastries and bung them into the oven. This will be lunch for the gang. With perfect timing (3:45am), my friends arrived just outside the entrance of my humble apartment and we were all set to hit the road towards the Grampians National Park, a first for me. Initially, I thought I would be too excited to shut my eyes, but the sleepy head in me crept in and I dozed off throughout the rest of the ride. After a three and a half hours drive, we finally saw the sign we were looking for – “Halls Gap, The heart of the Grampians”. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFPayCZIgFrBGGuVNxPKx32h7xxgummBumFiOrS5kSUIl_NXTEJ4MuAP-ZC5l6G7id0PdwaiWjiwqXp8pVHWM4EpJvx_z3COzvJm5btriQVzF7avXv_6uXuKgTrU1-XPzO_L9rVzIeRmu/s1600-h/DSC06589%25255B11%25255D.jpg"><img alt="DSC06589" border="0" height="343" src="http://lh5.ggpht.com/-kjr6a66z11c/UrBnVs7qMjI/AAAAAAAAA_s/Y6aqoKd9gcU/DSC06589_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="DSC06589" width="451" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnP5657tJ3m1HHaedxTsHhmks-V4d67l3B43yVuNkrFsg94IOEzGXnsOxEoz5OitImlzcgPXTiDifHvfTkAXkr1pvyD3oDBJusFHdD4zX4Kt3eGsEqkx9xQlqIHn3yEsQvdTMcHnIgzR4/s1600-h/DSC06586%25255B10%25255D.jpg"><img alt="Halls Gap" border="0" height="343" src="http://lh4.ggpht.com/-oIUy-CMWTxA/UrBmo-G0SzI/AAAAAAAAA-M/2rMbR3Zbtlg/DSC06586_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Halls Gap" width="451" /></a> <br />
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Before I start babbling on about my stories, here’s a quick run-through of our two day Grampian challenge. </div>
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<u>Day 1</u></div>
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<li style="text-align: justify;">Melbourne CBD –> Ballarat –> Ararat –> Halls Gap </li>
<li style="text-align: justify;">Boronia Peak (Medium, ~ 2 hours, 6.6km return) </li>
<li style="text-align: justify;"><a href="http://roamingpotato.blogspot.com.au/2013/12/grampians-mt-williams-boroka-lookout.html" target="_blank">Mt Williams Summit</a> (Medium, ~ 1 hour, 3.6km return) </li>
<li style="text-align: justify;">Boroka Lookout (Easy) </li>
<li style="text-align: justify;">Reed Lookout/ the Balconies (Easy, ~45 mins, 2km return) </li>
<li style="text-align: justify;"><a href="http://roamingpotato.blogspot.com.au/2013/12/grampians-mt-williams-boroka-lookout.html" target="_blank">Pinnacle via Grand Canyon </a>(Hard, ~2-3 hours, 4.2km return)</li>
<li style="text-align: justify;">Dinner at <a href="http://roamingpotato.blogspot.com.au/2013/12/the-views-halls-gap.html#.Urez0vRQIk0" target="_blank">The Views</a> (#1 on TripAdvisor) </li>
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<u>Day 2</u> </div>
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<li style="text-align: justify;"><a href="http://roamingpotato.blogspot.com.au/2013/12/grampians-mckenzie-falls-briggs.html#.Ureze_RQIk0" target="_blank">Mackenzie Falls</a> (Medium, ~1 hour, 2km return) </li>
<li style="text-align: justify;"><a href="http://roamingpotato.blogspot.com.au/2013/12/grampians-mckenzie-falls-briggs.html#.Ureze_RQIk0" target="_blank">Briggs Bluff via Beehive Falls</a> (Hard, ~5-6 hours, 10.6km return)</li>
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<u><strong>Booronia Peak</strong></u> </div>
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When we arrived at Tandara Road Carpark, the weather was perfect, sunny yet embraced with cool breeze. My three friends chatted away, while something caught my attention, some grey and furry object moved. "Oh my gawk!!.....Kangaroos!!!" There were three or four of them along the fence line by the road, one even had a joey in its pouch. I clumsily rummaged my bag to find my camera, by the time I had it out, this is the best I could manage – it’s BUTT =.= </div>
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<a href="http://lh4.ggpht.com/-McbzSxIk3ss/UrBmtQD-Y4I/AAAAAAAAA-k/MyUtQLWQiRc/s1600-h/IMG_9959%25255B3%25255D.jpg"><img alt="IMG_9959" border="0" height="341" src="http://lh6.ggpht.com/-wMuoc_4K6kw/UrBmuYucBFI/AAAAAAAAA-s/7G5_TCQmRxA/IMG_9959_thumb.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="IMG_9959" width="451" /></a> <br />
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Stupid sign board. Having said that, seeing them bouncing around an open field was heaps better than the time I saw dozens lying around in the zoo. That was so “Aussie!!”. Without further ado, we began our steady and quick hike towards Boronia Peak. It was a fairly steep climb but still manageable. The only way to reach the peak was to scramble up the rocky summit on all fours. Once we emerged from the ragged rocks, the picturesque view of Fyans Valley displayed before our eyes was spectacular. My excitement was cut short as I felt my knees buckled. Then it dawned upon me that I was no good with heights. What was I thinking? What was I thinking?! The narrow summit was just broad enough to accommodate the four of us. My three friends were roaming around the edges, while I spent that time trying real hard to enjoy the silent stillness. We were 15 minutes in before I had the nerve to stand up. Every which way you turn the panoramic views were stunning. Unexpectedly, this elegant little pit stop has cost us 45 minutes!</div>
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<a href="http://lh6.ggpht.com/-Bn4Fs-I4DSo/UrBmvpsbYdI/AAAAAAAAA-0/e3XFG_Af7GQ/s1600-h/IMG_9554%25255B3%25255D.jpg"><img alt="Boronia Peak" border="0" height="307" src="http://lh6.ggpht.com/-JQndie5V53Q/UrBmw6k6f0I/AAAAAAAAA-8/lG_jdIuOCl4/IMG_9554_thumb.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Boronia Peak" width="451" /></a><br />
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<a href="http://lh4.ggpht.com/-ERDPuTRGi50/UrBmyW7WOSI/AAAAAAAAA_E/rmMcyKkcZhw/s1600-h/IMG_9558%25255B3%25255D.jpg"><img alt="Boronia Peak" border="0" height="307" src="http://lh5.ggpht.com/-CpxeVygxcaI/UrBmzXjPF7I/AAAAAAAAA_M/UPt7NBug2HY/IMG_9558_thumb.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="Boronia Peak" width="451" /></a><br />
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During our descend back to the car, I heard a sudden rustling of leaves. This time, a Wallaby! It was a mixture of excitement and dismay for me as I captured yet another BUTT. </div>
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<a href="http://lh5.ggpht.com/-MfB_GYqh1qs/UrBm0zWFAXI/AAAAAAAAA_U/w9WlU5yKehc/s1600-h/DSC06651%25255B3%25255D.jpg"><img alt="DSC06651" border="0" height="343" src="http://lh5.ggpht.com/-_VKl2XaOi98/UrBm2EU05pI/AAAAAAAAA_c/hoQX_D8TTCI/DSC06651_thumb.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;" title="DSC06651" width="451" /></a><br />
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I gestured to my friends to come have a look into the bushes. Keat squinted as she arched forward, and proudly blurred out: “It’s a rock!”. The rest of us, couldn’t help but burst out into laughter. How in the world can one associate wallabies with rocks. However, her innocent claim/ joke turned out to be half true. This wallaby is known as brush-tailed rock-wallaby and is the only species of Rock-wallaby that occurs in Victoria. I reckon their ability to hide their heads behind objects while their brown-greyish backs enable them to blend in with their natural habited resembling rocks is a way to wean off the prying eyes of their prey.<br />
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Next stop: <a href="http://roamingpotato.blogspot.com.au/2013/12/grampians-mt-williams-boroka-lookout.html" target="_blank">Mount William Summit</a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-87220613621290737522013-12-13T02:15:00.001+11:002013-12-18T15:25:01.384+11:00Innocent Bystanders/ Giant Steps<div dir="ltr" style="text-align: left;" trbidi="on">
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In my previous post, on <a href="http://roamingpotato.blogspot.com.au/2013/12/winery-hopping-in-yarra-valley.html#.UqmxjfRQJQ4" target="_blank">Winery hopping in Yarra Valley</a> I briefly mentioned about Innocent Bystanders. For foodies out there, this post is an elaborated version of my afterthoughts on this restaurant.</div>
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Unlike the quirky and vintage-ish setups of most Melbourne cafes, the interior of Innocent Bystanders is modern and chic with an industrial like exterior with metal panels. Instead of hilly ranges and plantations, the ‘Giant Steps’ winery was situated behind the enormous glass walls adjacent to the restaurant. </div>
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Upon entering the building, I stood in awe of the sophisticated décor while my friends took their seats at a communal table. Right beside the entrance, there is a display of their various mouth-watering pastries including canele, polish doughnut, fruit danish, escargot, muffins and tarts. We received our copy of the menu and on first glance I struggled with my options. I was expecting something like poached eggs with bacon, salmon served with avocados or sauté mushrooms with sourdough, instead we had to choose from a limited selection of yoghurt, sourdough toast, pastries and more pastries. Hence my friends and I settled with the big breakfast calzone, Portugese tart and Savoury muffin. </div>
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<strong>Big Breakfast Calzone from the wood oven $19</strong> </div>
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Once food was served, I immediately stuck the table knife into the calzone and sliced that bad boy into half, uncovering the layers of ham, mushroom, woodside goats curd and friend egg. Good cracking sound as I ran my knife through it, however the crust on the outside was slightly burnt. Somehow the combination of those ingredients enveloped in goats curd just didn't blend well on my pallet. Interesting but weird, good but not delicious. </div>
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<strong>Portuguese Tart and Savoury Muffin $4.5</strong> </div>
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The Portuguese tart, well…I had better ones. The sweetness of the soft custard was well balanced with the un-flaky base. Savoury muffin on the other hand had a very appealing exterior. The instant when I laid eyes on the perfectly caramelized cheese on the surface, I immediately placed an order without even considering the contents. It was spongy but a tinge bit too dense for my liking. The bacon and herbs inside actually tasted unusually good. </div>
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Despite the positive reviews I was not at all impressed by the food. Yes, great ambiance but food was a tad over priced and I doubt I'll go back for breakfast again. Perhaps we missed out on lunch as the high ratings (everyone has been raving over the pizzas) must be indicative of something good. </div>
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Cuisine: Modern Australian</div>
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Contact: 336 Maroondah Hwy, Healesville, Melbourne. </div>
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Opening Hours: Mon-Sun, 9:00am – 10:00pm. (03) 5963 6111</div>
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<a href="http://www.urbanspoon.com/r/71/1438470/restaurant/Melbourne/Innocent-Bystander-Winery-Healesville"><img alt="Innocent Bystander Winery on Urbanspoon" src="http://www.urbanspoon.com/b/link/1438470/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-31130391643052723922013-12-09T14:41:00.001+11:002013-12-18T15:25:12.031+11:00Stalactites<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: justify;">Located at the intersection of Lonsdale and Russell Street, it is one of those places where I passed by a bunch of times before going in, but I must say it was AMAZING!!! Every dish had loads of flavour, reasonably priced and you can see that a lot of thought went into the presentation. Every bite you take, you just crave for the next. The restaurant was jam packed with people so it’ll be wise to place a reservation or time yourself well.</span><br />
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A friendly waiter directed us to a nice corner seating beside the big window overseeing the buzzing streets of Melbourne. We had a huge variety of choices, from homemade dips to pita breads, souvlaki, giro and selection home-style Greek dishes. My friends and I started of with the Appetizer Platter with warm flat pita bread, then dived into the Mixed Giro Platter and Homemade Cabbage Rolls.</div>
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<strong>Appetizer Platter $15.5 (for one)</strong></div>
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Tzatziki, hommus & tarama dips, dolmadakia, feta cheese, kalamata olives, smoked sausages, Greek rissole & lamb fillet skewer. </div>
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<strong>Mixed Giro Platter S16.5 (small), $29 (large)</strong></div>
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Absolutely loved the lean cuts of marinated spring lamb and chicken from the spit. Juicy but not fatty, meat was tender, nice caramelisation on the outside and well seasoned. </div>
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<strong>Homemade Cabbage Rolls $22</strong><br />
Totally would recommend this dish. I’ve tried stir friend cabbage dishes, raw cabbage as salads but this dish is definitely an eye opener. Though the rolls were simmered in a light tomato based sauce, the rice and mince beef mixed inside stayed well intact while the oven baked potato adequately soaked up the flavoursome sauce. <br />
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We were so satisfied with our meal that we had a second stomach for dessert. Totally burnt my diet today. </div>
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<strong>Homemade Baklava $7</strong></div>
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Chopped walnuts and sweetened honey wrapped in layers of filo pastry served with vanilla bean ice cream. Those of you who have a sweet tooth might enjoy this but for me, it was too sweet for my liking.</div>
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<strong>Homemade Galaktoboureko $7</strong><br />
A Greek dessert of semolina based custard sandwiched between two crisp sheets of filo pastry coated with syrup and cinnamon. I personally prefer this over the Baklava. <br />
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Never had Greek food before this, and I would totally come back for more. Long wait for a table but service was quick. YUM!! Though guilty over the amount of calories I packed in, I walked out a happy girl. <br />
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Cuisine: Greek</div>
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Contact: 177-183 Lonsdale St, Melbourne CBD. (03) 9663 3316</div>
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Opening hours: 24 hours, 7 days a week</div>
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<a href="http://www.urbanspoon.com/r/71/761784/restaurant/CBD/Stalactites-Greek-Restaurant-Melbourne"><img alt="Stalactites Greek Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/761784/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-47115216989229344512013-12-04T00:20:00.001+11:002013-12-18T15:27:24.481+11:00Koh Lipe Continued (What, When, Where, How)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">This post should have been up a year ago, initially I thought, well...just forget about it. Why even bother writing about a trip after one year? I've written an earlier draft on this and since everything is still fresh in my mind, I would kick myself if this post remains a mere draft. Secondly, Koh Lipeh is one of those gems that often goes unnoticed by the average tourist it would be silly of me not to share it with you guys. </span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">When to Visit: </span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Though it is now possible to visit Koh Lipe all year round, it is best to go there between November and middle of May. Why? Because during mid-May til November (monsoon season), some places are closed and the only way to get to Koh Lipe is by speedboat from Pak Bara which only operates at 11:30am. </span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Getting there:</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There are two ways to get to Koh Lipe. 1) Take a plane to Langkawi then board a speedboat to Pattaya Beach, Koh Lipe. 2) Take the ferry or speedboat from Pak Bara, Langkawi, Phi Phi, Ko Lanta or Trang. For my case, we drove from the south (Penang) to Pakbara via Wang Kelian.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">On the way to Wang Kerian, we stopped by Changlung area to purchase the Thailand Car Insurance, which cost 17MYR. Oh...very IMPORTANT!! Don't get trick into paying the Thai immigration card, as they'll collect 1MYR per person, which is terribly unnecessary. You can fill in those cards once you reach the Wang Kerian Immigration.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Don't forget to admire the vast rice paddy field, palm oil, sugar cane and rubber estates as you pass by Kedah, the 'rice bowl' of Malaysia. Time to stop the car and snap a few shots.</span></div>
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<em><span style="font-family: Arial, Helvetica, sans-serif;">It's amazing that Malaysia has such an amazing scenic view</span></em></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Alert!! Alert!! Ding..ding..ding...remember to top up your petrol tank to full when you reach Padang Besar area just before you proceed to Wang Kerian. It is unwise to continue your journey with an empty tank. </span><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">There!! Entrance to Wang Kelian Immigration. The border between Malaysia and Thailand.</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now you can fill in the immigration form. They'll collect 2MYR per person though notice boards were no where to be seen. *shrug* Argh...what a corrupted world!! *sigh* Also remember to apply your Car Custom Declaration at the custom located just beside the immigration. Don't loss it!!! It'll be collected upon your return.</span></div>
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<em><span style="font-family: Arial, Helvetica, sans-serif;"> Finally, we're a few steps away from Thailand</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bIj8-COnhY6-hjaa3C7hyHDimsWZfnP_MQcQtSqrIpsMZcfRBuBS8BtsJaYQFzHcH_vRRHJoHMwdgbG17PBpe1ive0kb3pELl3-wkUyIvsymPezcHNoXqPr8Ow1Ad1Enhim93hiReWOH/s1600/DSC02213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bIj8-COnhY6-hjaa3C7hyHDimsWZfnP_MQcQtSqrIpsMZcfRBuBS8BtsJaYQFzHcH_vRRHJoHMwdgbG17PBpe1ive0kb3pELl3-wkUyIvsymPezcHNoXqPr8Ow1Ad1Enhim93hiReWOH/s400/DSC02213.JPG" width="320" /></span></a></div>
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<em><span style="font-family: Arial, Helvetica, sans-serif;">There's a bazaar at the border. Could just walk over to grab some titbits and snacks</span></em></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Where to Eat</b>:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Most of the restaurants served great authentic Thai food, featuring mouthwatering barbecued seafood. However, having tried most of them, my top two picks were RakLay and Khon Lay. Every dish in there was just amazing. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5PQpHV2aj6o5UGtVonU4t41jqrbCMND7C50cQKrXlyEh6a2aYyRaOaTDN5YDaBGX94exhV2rRsB8v2BBZZIzuPFaGMyBtwgvJEVF1NZjpK6o9yI1SAsro2b2BpmIAAdlBlIAAZq6_acl/s1600/DSC02319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh5PQpHV2aj6o5UGtVonU4t41jqrbCMND7C50cQKrXlyEh6a2aYyRaOaTDN5YDaBGX94exhV2rRsB8v2BBZZIzuPFaGMyBtwgvJEVF1NZjpK6o9yI1SAsro2b2BpmIAAdlBlIAAZq6_acl/s400/DSC02319.JPG" width="400" /></span></a></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Couldn't recall the name of this dish...but this deep fried battered vege was YUM!!</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Sticky rice with mangoes...everyone immediately dived into the dish before I could snap a decent shot</span></i><br />
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<span style="text-align: justify;"><i><span style="font-family: Arial, Helvetica, sans-serif;">As a Malaysian, I know my curry and that green curry was to die for. Coupled with a refreshing and delicious papaya salad was just icing on the cake - RakLay Restaurant</span></i></span><br />
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<span style="text-align: justify;"><i><span style="font-family: Arial, Helvetica, sans-serif;">Pat Thai (top), Thai Fritters Cake (Bottom) - Khon Lay</span></i></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">What to Do: </span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Island hopping to <span style="background-color: white; line-height: 18px;">Koh Yang, Koh Adang, Koh Hin Ngam, Jabang. There is nothing more exciting and nerve wrecking than riding the rough seas on a long-tail boat while the waves just came splashing in. </span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">- Snorkel and scuba dive with great marine life to behold. All the required gears are available for rent. The current can be challenging during a windy day. </span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">- Explore the island bare footed. The thing I loved most about the island is the absence of tar roads and cars.</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">- Also, entertaining - nightlife. There are plenty of bars along the stretch of white sand or you can just laze by the shore as you immerse yourself with the surroundings and let all your worries and pressure slip away. </span></span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Sunset Beach </span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Sunrise Beach - </i><i> A good place for snorkeling but not swimming as corals and rocks start right at shore</i></span><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">View of Koh Yang from our boat</span></i></div>
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<span style="background-color: #fbfaf6; line-height: 21px; text-align: start;"><i><span style="font-family: Arial, Helvetica, sans-serif;">The cursed stones of Koh Hingham must stay on the island or you risk the wrath of the God of Tarutao</span></i></span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Inner parts of the island</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Last view of Koh Lipeh while bidding goodbye</span></i></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Travel Tips:</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- There are no EFTOPs/ATMs on the island, you're credit card is almost useless so bring cash.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>- </i>Popularity of Koh Lipe is growing. Hence reserve your accommodation ahead especially during peak season (November to January) would be a wise choice. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">- Bring along mosquito repellents/ patches and sunscreen</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the full itinerary on Koh Lipe my post on </span><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://roamingpotato.blogspot.com.au/2012/01/sawadee-sawadeekakapkrap.html#.Up7v4sRQIk0" target="_blank">Sawadee, sawadee...ka..kap..krap!!</a></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-6255383873760271932013-12-02T14:37:00.001+11:002013-12-18T15:28:21.697+11:00Winery hopping in Yarra Valley<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKBLoG-eSO0FZL84Q85GvRHfk7S1v9IJFmWhDSVpgAlR8wEf9hb3DZR9G80-r8CsOWFg84V9F3AXmEkRQkkxWZJvMioizFyyYS-Ngvy33_H0MMzxBfKzof5YhXkls8BfjQlOD1ncd-NMs/s1600/IMG_9337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKBLoG-eSO0FZL84Q85GvRHfk7S1v9IJFmWhDSVpgAlR8wEf9hb3DZR9G80-r8CsOWFg84V9F3AXmEkRQkkxWZJvMioizFyyYS-Ngvy33_H0MMzxBfKzof5YhXkls8BfjQlOD1ncd-NMs/s400/IMG_9337.JPG" width="400" /></a></div>
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The best thing about summer breaks from uni - you put your hand up to whatever that comes along without worrying about the piles of assignments or the pending assessments. When my friends told me they were driving up to Yarra Valley - an Australian wine region located east of Melbourne, I immediately jumped to the opportunity to tag along for the ride. If you don't have a car, you can either hire one or sign-up for a private tour.</div>
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Call me a typical asian, I am not a fan of the sun, but for this trip, I would totally trade the blankets of hovering clouds for sunshine. And indeed the weather could not have been any better. With growling stomachs, we drove from the buzzing streets of Melbourne CBD to the small town of Healesville (~1 hour) and arrived at <b>Giant Steps/ Innocent Bystander </b>for breakfast.</div>
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<i>Innocent Bystander/ Giant Steps - A very industrial looking building</i></div>
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<i>Calzone $19, savoury muffin $4.5 and Portuguese tart </i></div>
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Despite the rave reviews on <a href="http://www.urbanspoon.com/r/71/1438470/restaurant/Melbourne/Innocent-Bystander-Winery-Healesville" target="_blank">Urbanspoon</a> I was not at all impressed by the food. The combination of ham mushroom, goat curd and eggs wrapped in calzone just did not blend well. Savoury muffin was interesting but too dense and the Portuguese tart was not flaky. Yes, impressive ambiance but food was a tad over priced and I doubt I'll go back for breakfast again. Perhaps we missed out on lunch as the high ratings (especially the pizzas) must be indicative of something good. </div>
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After chilling out, we continued the pleasant drive towards Tarrawarra estate via Maroondah Highway. There is just nothing like a good old fashion road trip - I got to admire the scenic view of the valleys and cattle herd roaming the land that passed me by. As we pulled into the driveway of the beautiful landscape of Tarrawarra estate, our building excitement was cut short as the whole estate was booked for a private event and was not open to the public. Bummer. Hence, we have to divert to plan B - <b><a href="http://debortoliyarra.com.au/" target="_blank">De Bertoli Wines</a>.</b> I must say it was the perfect plan B, stunning views of the vineyard, lovely homemade cheese platter and premium wine. </div>
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<i>Entrance of De Bertoli Wine Estate</i><br />
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<i>This gorgeous estate houses some of the oldest plantings in the Yarra Valley region </i><br />
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<i>The Cellar Door and Cheese Room open 10am-5pm daily....perfect spot to enjoy an indulgent wine and carefully selected cheeses.</i><br />
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<i>Cheese house</i><br />
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<i>BellaRiva Pinot Gringio Vermentino</i></div>
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So how good is the wine? First I am a total rookie when it comes to wine; secondly, my friends were the ones who did the tasting while I decided to satisfy my wine tasting cravings in <b>Chandon </b>(last stop). According to my sources the wines were pretty good. </div>
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Next stop, <a href="http://www.yvci.com.au/" target="_blank"><b>Yarra Valley Chocolaterie</b></a> located just outside Yarra Glen on the corner of Old Healesville Road and Melba Highway. </div>
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<i>Yarra Valley Chocolaterie factory</i></div>
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<i>Panaromic view from the factory....stunning</i></div>
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<span style="text-align: left;"><i>The place was jam packed with families with children and tourists</i></span></div>
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Chocolates - my guilty pleasure. The minute I walked through those glass doors, my eyes where drawn towards the three massive bowls of chocolate samples - White, Milk and Dark. Best part is, they are FREE!!! <span style="text-align: left;">Never have I seen a showroom occupied with such huge range of chocolate products. Also there's a large viewing area where you can watch chocolates being made, complimentary chocolate samples and ice creams. Would totally recommended this place especially if you have younger kids and looking for something other than vineyards. </span></div>
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Time to hit the road towards <a href="http://www.visityarravalley.com.au/accom_result1/yering-station/" style="font-weight: bold;" target="_blank">Yerings Station</a>(Victoria's first vineyard). Do wonder around their grounds and admire the picturesque exhibits, buildings and sculptures. <br />
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<i>Cellar Door</i></div>
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Last but not least, <b>Chandon</b>, the highlight of the day. Famous for their sparkling wines and one of the finest place for wine tasting. Despite the highly recommended wine tour, for whatever reason we decided to give it a miss. Bummer, just felt like kicking myself now. </div>
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<i>I could just la</i><i>ze on the lawn all day and admire the breathtaking view and lush greens</i><br />
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<i>Fabulous wine but the place may be overcrowded by tour groups </i><br />
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Bought myself a Chandon Sparkling Pinot Shiraz NV (Red Sparkling) for $23. Again I'm no wine expert but I just love the slight bitterness of Red Wine coupled with the popping effect of sparkling on your pallet. Great end to a fabulous day. </div>
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On our way back to Melbourne CBD we stopped by Box Hill for dinner at <b><a href="http://www.urbanspoon.com/r/71/1495580/restaurant/Melbourne/First-Taste-Box-Hill" target="_blank">First Taste Restaurant</a> </b>(头啖汤). Most of my friends ordered claypot rice with various toppings from beef to chicken, vegetarian and fish. Reasonably priced from $8.80 to $10 a dish for such generous servings. I ordered porridge with century eggs and pork strips. One of the best porridge I've tasted in Melbourne but it was a tinge bit too salty for my liking.</div>
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<u>Travel tips:</u></div>
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- <b>Most vineyards have their own restaurant.</b> So feel free to stopped by and have a bite. </div>
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- For a reasonable price of<b> $5 per person </b>you can sample an extensive range of wines. Plus, you'll receive $5 off if you purchase your first bottle from each cellar door. </div>
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- <b>Five standard 20mL tastings of wine equals one standard drink</b>. If you are a health conscious person, you might wanna be mindful of that.</div>
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Unknownnoreply@blogger.com0Yarra Valley, VIC, Australia-37.6568122 145.44716130000006-38.0590987 144.80171430000007 -37.254525699999995 146.09260830000005tag:blogger.com,1999:blog-6030202928914450072.post-70036533365222388312013-11-27T16:06:00.001+11:002013-12-10T11:16:42.673+11:00Melbourne CBD to Frankston on 2 Wheels<div dir="ltr" style="text-align: left;" trbidi="on">
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After putting my blogging on a long halt, the time has come for me to start penning down my recent travel ventures...in fact I'm gonna start right now. For the past two years, Melbourne has treated me well, very well indeed. The vibrant street art, the random conversations with friendly strangers along the streets, the variety of food...every encounter be it a person or a challenge has helped coloured the pages of this chapter in my life. Ah...I am filled with gratitude. Melbourne reminds me so much of my hometown Penang. Unlike the pompous concrete jungles of Sydney and Kuala Lumpur, you need to get to know the humble streets Penang and Melbourne a tinge more to appreciate it. <br />
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I am not gonna start off with the big tickets items in Melbourne e.g. Eureka SkyDeck, Flinders Station, State Library etc (maybe leave that for later), instead I'm gonna write about biking from CBD to Frankston (~69km). If you're an outdoor person, you wouldn't wanna miss riding along the extensive bike lanes in this bike-friendly city! Everyone in Melbourne seem to take full advantage of the sun, and I am gonna do it my way covered in sunscreen. </div>
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Reluctantly, I have to admit this bike trip wasn't planned by me. Kudos to my friend. My embarrassing sense of direction might cause me finding myself stranded in some deserted suburb, in no Man's land. In short, we started off at docklands, cycled to princess pier, from there, we hopped onto the <a href="https://www.bicyclenetwork.com.au/general/bikes-and-riding/10356/" target="_blank">Bay Trail</a>, then endured a small portion of the peninsula link trail and finally find ourselves in Frankston. Along the way we stopped by a few places including, <b>St Kilda Pier, Elwood Park, Brighton Beach, Half Moon Bay </b>and<b> Rickett's Point</b>. If you enjoy riding along the coastline of South Melbourne with stretches of beautiful sandy beaches and attraction sites, the Bay Trail is tailor made for you! There are lots of refreshments and toilet stops along the way and train stations at various points. So don't panic!!!</div>
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<a href="https://maps.google.com.au/maps?saddr=Jeffcott+Street,+West+Melbourne,+Victoria&daddr=balderdash+to:The+Bay+Trail,+Elwood,+Victoria+to:Bay+Trail,+Victoria+to:Rickett's+Point+Beachside+Cafe,+Beach+Road,+Beaumaris,+Victoria+to:Peninsula+Link+Trail,+Frankston+North,+Victoria+to:Moorooduc+Hwy+to:Main+St&hl=en&ll=-38.222943,145.077982&spn=0.041132,0.077162&sll=-38.223482,145.068626&sspn=0.041132,0.077162&geocode=FQkJv_0dh8ijCCnHoO-USF3WajF1MtfK5XDQHQ%3BFWanvv0dD6qjCCHQfhTF32CeIikPfqgw7GfWajHQfhTF32CeIg%3BFd_5vf0d6CikCCnBoU4NjmjWajHaO-u-lcEX8A%3BFQTDvP0dvrGkCCmzYQn4VW7WajG-LkBlUgt5xw%3BFR5NvP0dhvikCCErK_4oHDMBrSm_KSkyF27WajErK_4oHDMBrQ%3BFfJCuv0dKyqnCCl7Yib2ggzWajFvSQ0SocqN2A%3BFV_nuP0dqDGmCA%3BFVvLuP0dDyGlCA&oq=mornington&dirflg=b&mra=dme&mrsp=7&sz=14&t=m&z=14&lci=bike" target="_blank"><i>Route Map</i></a></div>
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Situated a stone throw away from Docklands (I may be exaggerating) is our first stop, <b>Princess Pier</b>. Once a major arrival point for migrants especially during post-war period is now a site for fishing and a terminal for the ferry - Spirit of Tasmania, which operates between Melbourne and Tasmania. </div>
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<i>The plyons are the remnants of the original pier which has suffered 14 fires in the 3 years to 2004</i></div>
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After summoning the wannabe photographer within me with numerous shots of half-burnt-restored plyons, we continued our journey to<b> St Kilda Pier</b>. I have been told that Little Penguins seek refuge between the rocks lining the breakwater of the pier....</div>
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<i>I must admit, initially I was quite skeptic about seeing penguins but LOOK!! </i></div>
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This reminds me of the time when I had tremendous luck with penguins in Philip Island, where more penguins showed up than expected on that day during a non-peak winter season. Maybe I really do have a connection with penguins (my family would understand :p)</div>
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<i>St Kilda Pavilion listed on the Victorian Heritage Register (right) </i></div>
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<i>Crystal clear waters with the perfect shade of blue...you can never fault that</i></div>
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Next stop <b>Point Ormand, Elwood Park</b>......</div>
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<i> A local landmark of Elwood foreshore, Point Ormond was once a social gathering site for the indigenous population</i></div>
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<i>View from Point Ormond, overseeing Melbourne CBD and Elwood Beach</i></div>
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We continued on the trail that led us towards one of the most iconic beach in Melbourne -<b> Brighton Beach</b>. This beach features 82 colourful bathing boxes perched neatly along the white sandy shore. If you're a camera buff, you might wanna spend sometime capturing the perfect shot. .</div>
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<i>Just a splash of colour goes a long way</i></div>
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The funny thing about plans - One can create the most detailed and elaborated plan and as soon as you think you have everything figured out (or not), you can't escape the few hiccups and curve ball along the way. Instead of getting onto the Peninsula Link Trail we found ourselves heading along an empty graveled path, it was not until 4.5 km into the deserted area that we started to acknowledge we were heading into the wrong direction, awesome, now all we have to do is make the 4.5 km trip back. </div>
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After what felt like a lifetime of cycling (nah, it's just 9-ish hours), <b>Frankston</b>, we finally made it! What was supposed to be a 30 minutes pit stop turned into two hours of scouting for the Frankston bridge, food plus dinner. I should have made more effort in absorbing the surroundings but something in me just felt like crawling into bed. </div>
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<i>Frankston's pedestrian bridge arching over Kananook Creek..... I should have shot this bridge from a better angle. </i></div>
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I am no biking expert but here are a few safety tips to remember when on any biking trip:</div>
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- <b>Always ensure that your bike is in good condition.</b> The journey may be rough and the last thing you want is for a faulty bike to impede your trip. Yes, my bike chain snapped along the way. </div>
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- <b>Bring along a first aid kit including bandages and antiseptics. </b>We are not superheroes, we are humans and accidents may happen. </div>
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<i>- </i><b>Have a spanner & screwdriver handy. </b>Something may unfortunately snap and you may need to turn into a repair man. </div>
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- <b>Stay well fed and hydrated. </b>It's not fun falling sick the next day. </div>
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Unknownnoreply@blogger.com0The Bay Trail, Brighton VIC 3186, Australia-37.915330399999988 144.98699299999998-37.921593899999991 144.97690799999998 -37.909066899999985 144.997078tag:blogger.com,1999:blog-6030202928914450072.post-57505959351647929432012-01-10T01:57:00.000+11:002013-12-21T22:14:05.807+11:00Sawadee, sawadee...ka..kap..krap!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7zyBSCnA9-9z37rfwtrRI8H3OXuD7mS0zInVBgMvY07-0oX46xrN-0L9zDr2CjHEnG9h8svEP6kO6pwLfD7KGbTXRwfT7X4-t5nDKva8baQjoY_XKOMSnJJjg99IR894ASf9NEexxCE_/s1600/DSC02581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7zyBSCnA9-9z37rfwtrRI8H3OXuD7mS0zInVBgMvY07-0oX46xrN-0L9zDr2CjHEnG9h8svEP6kO6pwLfD7KGbTXRwfT7X4-t5nDKva8baQjoY_XKOMSnJJjg99IR894ASf9NEexxCE_/s640/DSC02581.JPG" width="640" /></a></div>
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Sawadee karp, I'm back from Koh Lipe with blistered feet and darker skin tone due to the corals and burning sun...Gosh the CNY Spring Cleaning has dominated most of my time. Time to start my story before my memory unconsciously slips away :p</div>
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Kay, my thoughts...hmm...Koh Lipe was FANTASTIC!! Best Christmas getaway EVAH!!! I'm starting to feel a little guilty writing this blog coz unlike Taiwan, I did not plan this trip. *Guilty face* Nevertheless, I'll try my best. So stay tuned!!</div>
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Koh Lipe is a tiny winy island in the Andaman Sea located at the southwest coast of Thailand <br />
<a name='more'></a>near the Malaysian border. A very popular spot for sunbathing, snorkeling, island hoping, diving and berhoneymoon (I know kay, there is no such word). It's one of those places where you could just laze around all day, sleep in, read a novel by the sea accompanied by the sound of splashing waves, take an evening stroll along the beach. Ah....Basically just relax and unwind.</div>
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Okay...without further ado, here's a mini travelogue of our 4 days and 3 nights stay on that beautiful island.</div>
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Day 1</div>
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1) Drive from Penang to Pak Barra via Wang Kerian</div>
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2) Stop by Changlung to buy a third party Thailand Car Insurance</div>
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2) Check-in at Varin Beach Resort</div>
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3) Relax..relax</div>
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Day 2</div>
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1) Island hopping (Koh Yang, Koh Adang, Koh Hin Ngam, Jabang...funny names, hehehe)</div>
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2) Sunset beach</div>
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Day 3</div>
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1) Snorkeling at Pattaya Beach and Sunrise Beach</div>
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2) Free and easy</div>
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Day 4</div>
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1) Check-out Varin Beach Resort</div>
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2) Shopping at Hatyai</div>
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Oppsey...almost forgotten!! For those of you who are driving from Malaysia, it is advisible to buy your own comprehensive insurance to cover your car in Thailand. I'll let you know about the other procedures required along the way. So pay attention. Cheers!!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6030202928914450072.post-56769107983789026802011-12-29T03:27:00.000+11:002014-06-12T14:32:01.047+10:00Last day in Taiwan<div dir="ltr" style="text-align: left;" trbidi="on">
Today I don't feel like doing anything <br />
I just wanna lay in ma bed <br />
Don't feel like packing up my bags, so let me stay for one more day <br />
'Cause today I swear I'm not going anywhere<br />
Time to pack my bags!! Sobx ~ ~ ~<br />
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Had to give it a shot on the High Speed Rail. Tickets can be purchased at Taipei Metro Station. Plus you could grab a quick breakfast at Taipei Underground Mall. Convenient isn't it? :D </div>
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<a href="http://3.bp.blogspot.com/-xtiYz_o8r0k/Tvs5aG4lGwI/AAAAAAAAAgs/tiAqzd8jKkc/s1600/DSC01808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-xtiYz_o8r0k/Tvs5aG4lGwI/AAAAAAAAAgs/tiAqzd8jKkc/s400/DSC01808.JPG" height="480" width="640" /></a></div>
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<em>Taipei to Taoyuan in 19 minutes!! NTD160 per seat</em><br />
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<em>Interior of the high speed rail...neat</em></div>
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After alighting at THSR station, we checked-in our luggage at China Airlines counter and boarded a shuttle bus to the Taoyuan International Airport. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_t9jLcxvfFR6f8rl-FXeZj67HcZQUmPRTIwsWDu-TlHGJst_ociVrzb2EZwPnqkk2mGrFtTsbvA4tH2sk5sH_jlPP1U_eot_16DLhEjl-ADRhjxJ9e6Dfgw0n5iyKG_3lk6R_O9IO4-Pz/s1600/DSC01811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_t9jLcxvfFR6f8rl-FXeZj67HcZQUmPRTIwsWDu-TlHGJst_ociVrzb2EZwPnqkk2mGrFtTsbvA4tH2sk5sH_jlPP1U_eot_16DLhEjl-ADRhjxJ9e6Dfgw0n5iyKG_3lk6R_O9IO4-Pz/s400/DSC01811.JPG" height="529" width="640" /></a></div>
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<em>Tickets for the shuttle bus...couldn't find the free shuttle bus *shrug* no choice but to pay NTD30 per person</em></div>
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It took approximately 40 minutes to reach the airport (currently under renovation) with a few pullover along the way to drop passengers. Our boarding time was 11:20am, but bcoz of our so called 'kia su kia si' (Hokkien) attitude, we reached the airport two hours earlier. *sulky face* </div>
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Guess I need that two hours in bracing myself for reality. Nger!</div>
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<em>Argh...I loathe goodbyes...Taiwan, I will miss you <3</em></div>
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Given more time, a visit to Martyrs Shrine, Maokong Gondola plus the few scenic spots which I've missed in Hualien and Yangmingshan..oooo...and a day of shopping spree (of course I have no income just yet, not in the best position to speak :p) would definitely have been the icing on the cake. But all in all, I ENJOYED just 'the cake' very very much. An absolute blast. Thanks mummy and papa!!! </div>
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Next, vacation, Koh Lipe Thailand..hehehehe...this time, with my 'Brady Bunch' *wink*</div>
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Guess this marks the end of our fun-tas-tic trip and also my final post underTaiwan. </div>
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Blogging for the first time is such an amazing experience, I'll definately continue even if no one's reading. Ouch!! Shiok sendiri. Hope this will make your planning much easier. </div>
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Bye for now!! xD</div>
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Unknownnoreply@blogger.com0