Christmas Lunch over the week with friends

 Singapore - Christmas has always been a season that feels warmer because of the people around us, even when the weather (and the air-conditioning) says otherwise. This year, my Christmas lunches became little pockets of joy scattered across busy weekdays and familiar places, each meal shaped by good food and even better company.   

One of the highlights was lunch with Lesley at San Ren Xing Restaurant in Bedok Mall. It was one of those meals where conversation flows easily, and the dishes arrive one after another, inviting you to slow down and savour the moment. 

We shared the Bao Gong pork ribs, tender and flavourful, carrying that comforting, homestyle richness that makes you feel instantly at ease. 

Another standout was the spinach in supreme stock, enriched with three types of eggs. The dish was deceptively simple, yet deeply satisfying, with the eggs adding layers of texture and depth to the light, nourishing broth. We also enjoyed chives pork dumplings, juicy and fragrant, the kind that reminds you why classic combinations never go out of style. It was a relaxed lunch, the perfect pause amid a busy festive season.

Later in the week, I caught up with Edmund and Willy at Seorae Jib, a Korean restaurant known for its lively atmosphere and generous sides. 

True to form, the meal came with a free serving of four types of kimchi, fresh lettuce, and water. There’s something communal about Korean dining that makes it ideal for catching up with friends. As we talked, laughed, and shared stories, the side dishes kept coming, grounding the meal in warmth and familiarity. It wasn’t just about the food, but about being present with friends who make time together feel effortless.

Christmas, after all, is about joy and friendship, and that theme continued yesterday at Clarke Quay. I met Joseph at one of the finest supermarkets there, where we decided on teppanyaki for lunch. 

The setting was quieter, almost calming, a contrast to the usual festive rush. The air-conditioning was cold, but the food and conversation balanced it perfectly.  The teppanyaki in a bento was prepared and we shared that meal with beers; added a simple pleasure to the meal.

Looking back, these Christmas lunches weren’t extravagant or overly planned, but that’s what made them special. They were moments carved out of ordinary days, filled with laughter, good food, and genuine connection. 

In the end, Christmas isn’t just about the date on the calendar, but about choosing to share time, stories, and meals with the people who matter most.

Lunch with Edmund - A Thoughtful Birthday Lunch at BYD by 1826

 Singapore - Some celebrations don’t need grand gestures to feel special — they just need the right company. My birthday lunch with Edmund at BYD by 1826 was one of those moments: simple, thoughtful, and genuinely meaningful.

Located next to the BYD car showroom, the restaurant carries a modern, cool vibe that feels relaxed yet polished. Modern setting blends seamlessly with the sleek automotive space beside it. It’s the kind of place that works well for a casual catch-up, a business lunch, or — in my case — a quiet birthday celebration.

What really stood out was their affordable three-course lunch menu, priced at just $9.90. In today’s dining scene, that alone feels like a pleasant surprise. The menu offered a good range of options, keeping things simple but well thought out.

For my main, I chose the chicken thigh. It was well-cooked, tender, and flavourful; comforting without being heavy. Edmund opted for the tilapia fish, which was slightly oily due to the butter. Both mains were paired with a fresh vegetable and potato salad, adding a crisp and refreshing contrast to the proteins.

To round off the meal, we enjoyed dessert cake, a sweet finish that completed the three-course experience nicely. It wasn’t overly rich, making it a perfect ending without leaving us too full.

Beyond the food, what made this lunch truly special was the gesture behind it. Edmund treated me to celebrate my birthday, and I genuinely appreciated the thoughtfulness. There was no fuss, no extravagance — just good food, good conversation, and sincere friendship.

A Disappointing Dinner at Dehappy Seafood Restaurant

 Penang - Seafood dinners in Penang usually promise freshness, flavour, and unforgettable meals — especially at places known for their wide variety of live seafood.  Donny and I arrived with high expectations, excited for a feast after hearing so much about their offerings.

With tanks full of lobsters, crabs, and fish, Dehappy Seafood Restaurant certainly looked the part.

We decided to begin with two 500g crabs, each cooked in a different style: Singapore chilli crab and black pepper crab. Unfortunately, this was where the evening started to drift off-course. The supposed Singapore chilli crab tasted nothing like the signature flavour we know so well. Instead of the familiar sweet–spicy–tangy blend, the dish was overwhelmed by garlic. Donny and I both agreed it should have been named garlic chilli crab instead — the essence of Singapore chilli crab simply wasn’t there.

The pepper crab, priced like the chilli crab at RM18 per 100g, also fell short. A good pepper crab should have an assertive punch of black pepper, fragrant and fiery. But this version lacked that boldness, tasting surprisingly mild. On the bright side, the crabs themselves were extremely fresh, firm, and naturally sweet — a saving grace that reminded us of the potential the dishes could have had.

Next came the highlight of the evening: an 800g rainbow grouper, costing RM20 per 100g. Thankfully, this dish redeemed the meal somewhat. The fish was succulent, steamed perfectly, and paired with a sauce that complemented it well without overpowering its natural flavour. Presented on a burner, the dish stayed warm throughout, allowing us to enjoy every bite at its best texture.

We also ordered lala clams cooked with ginger and spring onion, a classic preparation that’s usually hard to go wrong with. While the clams were fresh, the dish didn’t stand out — pleasant but not memorable.

As we finished our meal, we couldn’t help reflecting on how Google ratings and online reviews often paint a different picture from reality. While many praised Dehappy Seafood Restaurant, our experience felt underwhelming, especially given the premium pricing. The ingredients were undeniably fresh, but the execution of key dishes — particularly the crabs which left much to be desired.

In a food paradise like Penang, where flavours are vibrant and competition is high, Dehappy’s dinner fell short of expectations. Fresh seafood alone isn’t enough; it’s the mastery of the cooking that truly makes the meal. Unfortunately, that was missing tonight.

A Serene Tea Experience at Qing Huan Chinese Tea House

 Penang - Our visit to Qing Huan Chinese Tea House in Penang felt like stepping into a different world — serene, elegant, and steeped in tradition. Located within a charming bungalow, the tea house required us to walk up a flight of steps before reaching its main hall. When we entered, we were greeted by a spacious, beautifully arranged room that exuded calm. Two kind elderly ladies welcomed us warmly; they were not staff, but friends of the owner who simply enjoyed spending their time there.

Shortly after, the owner herself appeared and introduced us to the teas available. She took her time explaining the different varieties, their characteristics, and which ones would suit us best. Her recommendation was Liu Bao tea, a fermented dark tea known for its earthy, woody notes and smooth, grounding flavour. Intrigued, I decided to order the 30-year Liu Bao, eager to experience something aged, refined, and full of depth.

Liu Bao, or Liu Pao, tea is a fermented, aged black tea that originates from the town of Liu Pao, Guangxi Province, China. 

Donny preparing the tea

Once the tea was prepared, the owner invited Donny to conduct the tea ceremony. Watching him perform the steps was both amusing and heartwarming. I had seen him make tea before in his office, but this time, he followed the careful guidance of the tea master, making the moment feel more meaningful.

Smell the Liu Bao tea

He began by rinsing the teapot and cups with hot water — a symbolic gesture to warm and purify. Then he added the Liu Bao leaves into the pot, poured the hot water over them, and swiftly discarded the first brew to “awaken” the leaves. The owner encouraged us to inhale the tea’s deep woody aroma, which was bold yet comforting.

Liu Bao tea

With each subsequent pour, the tea became smoother, and its fragrance grew more distinct. The flavour evolved gently, revealing layers of warmth and subtle sweetness. Sitting in that tranquil hall, sipping aged Liu Bao, and watching Donny carefully handle each step made the experience special — a quiet, reflective pause in the middle of our Penang adventure.   After spending hours drinking tea and chatting, it was getting dark outside and time for dinner.

Night time at the tea house

Kheng Pin Cafe - A Morning Breakfast Adventure

 Penang - Our Penang mornings always begin with food, and this time we made our way to the legendary Kheng Pin Café, a long-standing kopitiam beloved by locals for its honest, old-school flavours. Tucked along Penang Road, the café has no pretence; rusty chairs, marble-top tables, fans spinning lazily — but beneath that simplicity lies decades of culinary heritage. Most famously, it is home to one of Penang’s most iconic Loh Bak stall, a must-try for anyone visiting the island.

We started with a comforting bowl of Penang Hokkien Mee, a dish that Singaporeans would instantly recognise as prawn mee. Penang’s version, however, has its own distinctive personality. The broth was rich, spicy, and deeply aromatic, made from slow-simmered prawn shells, heads, and pork bones. Each spoonful carried the sweetness of prawns layered with the savoury depth of slow-cooked stock. Inside the bowl were thick yellow noodles, rice vermicelli, prawns, sliced pork, kangkung, bean sprouts, and half a hard-boiled egg. Topped with fried shallots and a dollop of sambal, it was a bowl that warmed both the stomach and the soul — the perfect start to our day.

Penang Hokkien Mee

Hokkien Mee hawker

Of course, we couldn’t come to Kheng Pin without ordering their famous Loh Bak. Watching the stall in action felt like witnessing a well-practised performance. The seasoned minced pork, mixed with five-spice powder, water chestnuts, and spring onions, was rolled neatly in bean curd skin before being deep-fried to golden perfection. Crispy on the outside, juicy on the inside — exactly what Loh Bak should be. Paired with the signature chili and sweet sauce, each bite delivered a satisfying crunch followed by the comforting flavours of five-spice and tender meat. It was undeniably one of the highlights of our breakfast.

Lor Bak

We also sampled their char koay teow, priced at RM10. As expected in Penang, the portion was modest and came with just two pieces of prawns, but what it lacked in quantity, it made up for in flavour. The noodles had good wok hei, were lightly seasoned, and not overly oily. It wasn’t the most delicious char koay teow in Penang, but it held its own — a classic, honest plate that matched the kopitiam’s old-school charm.

So what makes Kheng Pin Café so popular among locals? The answer is simple — consistency, heritage, and authenticity. Many of the stalls here have been operating for decades, each specialising in one dish and perfecting it over the years. Locals come not for trends or Instagram moments, but for flavours that have withstood time. The café is also strategically located, open early, and offers a wide range of iconic Penang hawker foods under one roof — a major draw for regulars and tourists alike.

Char Koay Teow hawker

A Classic Nasi Kandar Dinner at Deens Maju, Penang

 Penang - No food journey in Penang is complete without a proper nasi kandar experience, and our dinner at Deens Maju delivered exactly that — bold flavours, generous portions of curry, and a plate that told its story through layers of curry. As one of the most famous nasi kandar restaurants in Penang, Deens Maju is a name that comes up repeatedly in conversations with locals and seasoned food hunters alike.

To understand the experience, it helps to first know what nasi kandar is. Originating from Penang’s Indian Muslim community, nasi kandar traditionally consists of steamed rice served with a variety of curries and side dishes, chosen by the diner. The defining feature is the way different gravies are ladled generously over the rice — a practice fondly known as “banjir” (flooding). Each curry adds its own character, creating a complex blend of flavours in every bite.

Deens Maju has earned its reputation through consistency, variety, and bold seasoning. Open late and often bustling, the restaurant attracts everyone from taxi drivers and office workers to tourists looking for an authentic Penang meal. The display counter is always impressive, showcasing rows of meats, seafood, and vegetables simmering in rich gravies — a visual invitation that makes choosing both exciting and overwhelming.

For my plate, I went with a combination of rendang, sotong sambal, and ladies’ fingers (okra). The rendang was deeply spiced, tender, and rich, with the slow-cooked meat absorbing layers of aromatic herbs and spices. The sotong sambal brought a welcome kick — chewy yet tender squid coated in a spicy, slightly sweet sambal that lingered pleasantly on the palate. The ladies’ fingers added balance, offering a lighter, slightly crunchy texture that cut through the richness of the meat dishes.

Donny plate of fried chicken

True to nasi kandar tradition, the staff then piled on their usual four types of curry over the rice. This generous flooding is what defines the dish. Each curry — from spicy to savoury — blended into the rice, creating a harmonious chaos of flavours. No single sauce dominated; instead, they worked together to produce that unmistakable nasi kandar taste that’s rich, warming, and deeply satisfying.

Eating nasi kandar is never a neat experience, but that’s part of its charm. Each spoonful is different from the last, depending on which gravy or dish you scoop up. At Deens Maju, this unpredictability is executed well, making every bite comforting and exciting at the same time.

A Hidden Coffee Gem in a Quiet Penang Home

 Penang - Our coffee stop that morning turned into an unexpected adventure. We had intended to visit Tongue Mission Coffee Roasters, but Grab led us into a quiet landed housing area instead. No café signboards, no familiar storefronts — just rows of peaceful homes. We were moments away from thinking it was a mistake, until Donny noticed a lady stepping out of a house with a takeaway coffee cup in hand. That small detail changed everything.

This is the frontage for this coffee shop.  Curious, we followed our instincts and discovered a quaint coffee setup operating quietly from a home, almost invisible unless you knew where to look. There was something charming about the simplicity — no flashy branding, just good coffee and a calm neighbourhood vibe.

I ordered a cappuccino, and it was excellent. The first thing that stood out was its velvety texture. The thick, creamy microfoam formed a smooth “cap” that stayed consistent from the first sip to the last. It wasn’t airy or stiff, but luxuriously smooth, with fine, almost invisible bubbles that elevated the entire drinking experience.

The glossy, clean surface wasn’t just aesthetically pleasing; it reflected quality. Perfect for latte art, it also delivered a balanced mouthfeel where bold espresso met creamy milk sweetness, without any distracting bubbles. It was refined, comforting, and memorable.

Sometimes, the best coffee experiences aren’t found on maps — they’re stumbled upon by chance.