Sangong Charcoal Hot Pot

 Kuala Lumpur - Donny brought me to this mutton hot pot that specialises in using charcoal.  The stewed mutton pot was delicious.  We had braised mutton infused with a rich umami laden stew. The meat isn't super tender so there's some bite to it. Dip the meat with the fermented bean sauce that gives it a deeper flavour. The sauce is addictive when you pair it with the items in the pot, from the meat to the bamboo shoots, water chestnuts, and shiitake mushrooms.

Charcoal braised mutton hot pot

full of braised mutton 

Lots of vegetables to add to this dish, and we ordered more mutton slices.

It was a delicious dinner especially with good friends to share the meal with.

Kanbe Ramen @ Mont Kiara

 Kuala Lumpur - Lesley brought me to this most famous Ramen in the whole of Kuala Lumpur - long queue lined up over the weekend but I was fortunate that today, we had a good seat and meal.

There are some basic tables against the wall while the seats at the counter look directly into the open kitchen.  

Free stuff 

These are small pots of bean sprouts both spicy and plain - delicious to fill your tummy as the chef prepares our Ramen.

Bean sprouts free flow

They even have a placard to teach you how to enjoy a bowl of dry ramen. 

Dry ramen

It was very delicious, add the sauce to taste but the thick slice pork was heavenly.  It was so succulent to the taste and the fat simply melted in my mouth.  The egg is cooked to perfection with the Japanese soft york.

Early morning walk with Edmund

Singapore - It was also fun to meet my friend Edmund and today was no different.  Woke up early at 6:30AM and drove to meet him.  

Today is Deepavali holiday in Singapore - Diwali is derived from the word “Deepavali,” which means “a row of lights.” Celebrants light rows of traditional clay oil lamps outside their homes to symbolise the victory of light over darkness and knowledge over ignorance.

Our morning walk is a celebration of our friendship, we walked around MacRitchie Reservoir and back, iPhone tracked it as 9.16km - after a good sweaty walk we have breakfast at Shunfu food court.  

The famous Mei Zhen Hakka Delicacies with their Abacus Yam Ball.

It was my first time trying at this stall.  At first glance it does not look appetising,  very gooey but yet firm with each bite.  It was also covered in a layer of glossy oil.  I found out too that the black stuff were black fungus.  This dish was topped up with fried shallots, dried shrimps and chopped spring onions. I asked the stall holder to put the chilli at the side, it added some spiciness to this dish.

Cherish the moment