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 & Shunfu Food Court

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

Chinatown Complex Food Centre

 Singapore - After our meeting, Edmund and I went to Chinatown complex food centre for some delicious hawker food.

Edmund and I 

This was taken in front of the famous Michelin guide popiah stall.   Singaporeans are very familiar with this dish called Popiah. 

Singapore beloved dish

Next on our food hunt is Appam - something that both Edmund and I were yearning for and this Indian stall sells it.

Appam with coconut

Vada

Both tasted really good.   Now for some hearty hawker food.

Beef brisket noodle - does not taste good as the beef was tough to chew on.

Peanut soup 

HSBC mid autumn festival event

Singapore - I was invited to HSBC Mid-Autumn themed event, where Dr, Maxine Teo was.the keynote speaker to share on legacy planning concepts and also Maddy Barber, founder of Madly who will talk on crafting jewelry as life's significant milestone.

Dr. Maxine Teo as the speaker

Mozzarella, texture of basil and micro cress

Cream of mushroom

Free range chicken

This is the main course of chicken served with parsley potatoes, baby carrot and truffle jus.

Desert - Black lemon

Black lemon infusion panna cotta, orange marmalade and mandarin sorbet - very delicious desert.

UOB & Opus by Prudential event

Singapore - My wife and I was invited to his UOB event @ Synthesis - a combination of good food and healthy living.  The theme for the event was 'Your Wellness, Your legacy'.   The guest speaker was Jacelyn Tay, one of Singapore famous actress and now owner of her own wellness centre.

Free flow bar counter

Speaker stage

This restaurant has a prepared stage for organising events.  The set up and the service was great - courteous waiters with watchful eyes to top up your drinks once it is near empty.  

Jacelyn Tay

She spoke about wellness and how the body can health itself with the right food and drinks.   Her message was 'Do No Harm' to your body.

Amuse Bouche

In French, "amuse bouche" means literally "it amuses the mouth." The French were using "amuse-bouche" as a word for appetisers.  It was so delicately presented with the 'Sour Plum Sorbet' with pickled mango & papaya; 'Cold Hainanese chicken Roulade' and lastly Miso Prawn Tartare with crispy pani puri shella with Kombu prawn.

Cold Appetisers

   'Slow cooked salmon'; pickled apple and celery salary with scallops and lastly Watermelon brick infused.   It was a tantalising experience for my taste buds with a burst of different textures and flavours.

Soup

 Brazilian mushroom consomme with chicken and pork Gyoza.   

Hot Appetiser

This was a Braised Risotto with 'Tea smoked' duck and Tea infused Egg Yolk

Entre

Prior to the event, we had to chose our Entre - fish, beef or vegetarian.  Well mine has to be beef - Australian wagyu beef striplion.  

Dessert

Tea-inspired medley desert with mousse infused with Opus legacy blend, strawberry inside the mousse, bandung sponge and Pu'er tea crumble.

chef

Now is Not the time exhibition on late Lee Kwan Yew

 Singapore - I went with Edmund to this exhibition on the life of Lee Kwan Yew - it shows it 3D and futuristic dimension of him with AI animation of him if he is still alive.   A very interesting perspective - a 30 mins short exhibition and it is free.

3D AI animation studio

Lee Kwan Yew

A closed up view

Futuristic animation of Singapore