Kyspeaks.com

Malaysian Food Blog, Travel, Diving & More

Monthly Archives / October 2013

Sometimes a taste comes up that is so unique and different you just can’t describe it.

When asked “What does it exactly taste like?”, there’s a need to incorporate action as much as words to convey precisely what this strange chemical interactions between the food, spices, and your saliva in your tongue and your palate brings about. A sensation unlike other you have experienced.

And this is what KFC Crazy Crunch is all about, here’s Ruben’s take on the new taste:

I .. don’t know what to think of that. I guess it’s .. indescribable.

Here’s a response made by Shaheizy Sam on FB:

So I guess there’s only one way to find out!

http://kfc.com.my/crazycrunch/

We went to Maldives for a holiday of sun, sea, and plenty of fun in the beginning of October 2013. This was the second dive trip of the year, the first was Anilao at the Philippines in January.

Two international trips in the same year, I can’t really ask for more. Anilao was mainly for macro (small creatures), while Maldives is famous for its’ awesome big marine animals. Perfect.

This post is about being on the cruise and the entire trip, there will be other entries with underwater photos detailing the dive sites and diving experiences.

map of Maldives

For those who aren’t familiar with this paradise of a country, Maldives is located in the Indian ocean, about 400 kilometers south-west of India.

We took the Malaysian Airline flight that goes straight from KLIA to MLE. The airfare cost a little over RM 1,000 all inclusive. This was a promotional price, usual fare goes for around RM 1.6k.

Luggage weight limit is 30kg, but showing your dive card gets you another 10kg if you’re traveling to a dive destination. Air Asia also flies to Maldives now (via Columbo).

the airport at Male, Maldives
the airport at Male, Maldives

The flight to MALE took about 4 hours and we touched down just passed 10pm.

The airport is built on Hulhulé Island and while you can see the capital of Maldives – Male, the two islands are not connected to each other.

crystal clear water right outside the airport
crystal clear water right outside the airport

Hence, instead of lines of buses and cabs, you have ferries and plenty of private boats picking up travellers.

Right from the get go, we were already impressed. By the airport there were crystal clear water, coconut trees, and gentle cool breeze. We knew that it was going to be a good holiday.

Before getting off the airport, we bought a local SIM card for data services. 22 USD gets you the “unlimited” data package that lasts a month, though unlimited really means 5 gigabytes worth of data before you get throttled.

Data coverage is surprisingly good, albeit the relatively slow speed.

plenty of liveaboard cruise ships parked near Male
plenty of liveaboard cruise ships parked near Male

We were transferred to Handy Cruise via a Dhoni, a multipurpose sailboat that’s equipped with a motor used in Maldvies. The Dhoni also serves as the boat that we used for diving, as well as a rescue boat in emergency situations.

Having a separate boat for diving ensures that the main boat that we spend most of our time in is always dry and clean.

aboard on Handy Cruise, where we spent the next 6 nights
aboard on Handy Cruise, where we spent the next 6 nights

The Handy Cruise is a pretty fine liveaboard boat, there’s a sun deck on top, followed by 5 cabins on first floor (two of which has built in jacuzzi), with access to front and rear of the boat. The entertainment area (with TV and sound system), dining room, kitchen, and the bar is on the main deck. There are five more cabins on the lower deck as well.

There’s a charging station for cameras & phones on the common area, and each room is also equipped with air conditioning with attached bathroom and hot shower. I’d say it is equivalent to a 3-4 star hotel.

light attracts planktons, which attract the beautiful manta rays
light attracts planktons, which attract the beautiful manta rays

We logged 17 dives in 6 days, with the seventh day spent clearing nitrogen out of our body before flying home. As mentioned earlier, posts on diving will follow.

For two nights, the crews set up strong halogen lights at the rear of the boat. This attracts planktons and small fishes, which in turn attracts manta rays that feeds on planktons.

There was a single manta ray on the 2nd night of the trip, and two more that visited us on the 4th night. These magnificent creatures were some 6-8 feet across their wingspan, gracefully gliding through the water and doing back flips just beneath the surface as they feed.

Beautiful beautiful fish, and no, you can’t have it for ikan bakar.

we parked near Machchafushi island on the 4th night
on the ocean, you get beautiful sunset everyday

The cool thing about living on the ocean, or really anywhere around Maldvies is that you get beautiful sunsets every single day. There are no tall buildings or hills obstructing the view. It was magical.

Of course, if you’re an early riser, there’s sunrise as well, but who can wake up for that?

on the ocean, you get beautiful sunset everyday
we parked near Machchafushi island on the 4th night 

We cruised passed many small islands with beautiful resorts on them. The views are worthy of wallpapers and postcards. The photo above shows the Centara Grand Island Resort & Spa on the Machchafushi island, South Ari Atoll. Spending a night there cost something like RM 1,700.

We paid less than half of that per day, including, diving, food, board, and tips.

dolphins came by and played a bit in front of our boat
dolphins came by and played a bit in front of our boat

We were also extremely lucky. On the way crossing from South Ari Atoll to Maadhoo, we spotted a pod of dolphins. A few of them actually came and ride the wake of our boat for a couple minutes, it was the closets I’ve been to wild dolphins. You gotta be there to appreciate the moment.

food on board was not bad, we had sashimi for a few days after they caught this sailfish
food on board was not bad, we had sashimi for a few days after they caught this sailfish

Food on Handy Cruise is pretty good too.

While we’re diving, the boatmen sometimes go fishing (at non-reserve areas, of course), and they actually managed to net a 7 foot long sailfish on the 4th day of the trip. We dined on delicious sailfish sashimi for the next 3 days, cooked sailfish filet wasn’t nearly as tasty though.

Maldivian food is not very different from Indian cuisine, their dal is creamier, there’s plenty of seafood, and the meat of choice is usually chicken and the occasional beef. Since it is an Islamic country, everything is halal too.

Oh, the papaya from Maldives is also a lot juicier and sweeter than our Malaysian counterpart.

we stopped by Maadhoo island, beautiful place
we stopped by Maadhoo island, beautiful place

On the penultimate night of our stay, we stopped by Maadhoo Finolhu, also known as the picnic island.

The long and slender island with white sandy beach on boat sides is used for nothing but to host picnics and bbq parties. This was the first time we got off the ocean after 5 days. You do get a little bit of “land sick” after spending so much time getting used to gently rocking on the boat.

BBQ party at Maadhoo island on the 5th night of the trip
BBQ party at Maadhoo island on the 5th night of the trip

The BBQ party was awesome, instead of a sand castle, we had a sand whale shark. The crew even set up disco lights and sound system. Good food, great company, and we danced through the night.

Stepping on the beach along the water line excites the bio-luminescent creatures to generate lights, it was like tiny dots of stars on the beach. I’ve never seen anything like it.

I think Michael Jackson must have gotten his inspiration for the Billy Jean music video from this.

On the last day, we spent a few hours on Male, the most populated island
On the last day, we spent a few hours on Male, the most populated island

On the last day of the trip, we got to spend a few hours on Male, the most populated island in Maldives with some 100k inhabitants.

The island is less than 6 square kilometers, with majority of traffic comprises of motorcycles traveling at maybe 15-20 KM/h. We visited the fish market and witness a master carving up a huge yellow fin tuna in just some 5 minutes, bought some souvenirs from the local gift shops, and spent some time at the fruits and vegetable market too.

By nightfall on the 7th and the last day of the trip, it was time to go. We reluctantly bid goodbye to the excellent crews on the Handy Cruise and left for the airport on the Dhoni.

It was an excellent trip and one that I hope I’ll be able to repeat in due time.

Nook at Aloft KL is a pretty funky all-day dining restaurant that serves international and Asian cuisine.

The restaurant set up reminds me of those futuristic movies back in the 80s, little squarish pods that has a bench, chairs, and even come complete with artificial turf. Among the three Starwood hotels at KL Sentral area, this one is definitely the most hip.

Nook at Aloft, playful & hip
Nook at Aloft, playful & hip

Earlier this month, together with a couple other reviewers, we were invited to sample the MIGF (Malaysian International Gourmet Festival) menu at Nook.

MIGF is about bringing the best out of the world class chefs who are already working at the restaurant (instead of one off “import” from overseas). It is about paying a little extra to get a more pleasant fine dining experience with quality ingredients and first class service.

At Nook, Chef Steven Seow flexes his creative mind and came up with this very interesting set of dishes. The festival runs throughout the entire October, 2013 (yes, this blog post is way late.)

smoked scallop umai sushi, duck confit, Villa Maria Chardonnay, NZ
smoked scallop umai sushi, duck confit, Villa Maria Chardonnay, NZ

The starting dish is smoked scallop umai sushi, duck confit with pomegranate and yogurt sphere. A two part dish that is served with the soya sauce on the little plastic drip thingy.

The sushi rice is coated with a fine layer of ebiko, and the scallop prepared with method inspired  by umai (a traditional Sarawakian seafood preparation method, I had it over Mabul/Sipadan trip thanks to Irene). Duck confit with yogurt sphere provided a different texture and savoury taste, I particularly liked the bit of fried duck skin on top.

We had Villa Maria Chardonnay from New Zealand to start the dinner. Lovely pairing.

Sarawak lobster and ablone laksa, Leffe Blonde
Sarawak lobster and ablone laksa, Leffe Blonde

Next up was the Sarawak lobster & abalone laksa with organic soba noodle. This was a dish unlike any I’ve tried, a sort of traditional hawker dish meet fine dining.

The soup is sourced all the way from Sarawak to ensure that it was authentic and just right. Lobster and abalone definitely provided a huge dose of luxury to this dish, and I thought the use of soba noodle was a clever touch to lighten up the dish a little bit too. Some of us asked for extra soup cos it was so delicious!

A glass of cold Leffe Blonde went well with this spicy dish.

p/s: the hawker version at Bangsar is one of my favourites.

wagyu beef cheek rendang, Madfish Chiraz, Australia
wagyu beef cheek rendang, Madfish Chiraz, Australia

Continuing with the same philosophy, the next dish was Wagyu beef cheek rendang with farm vegetables, archar jelatah, and turmeric coconut rice.

Last I had something similar to this dish was the big lunch box at EEST, Westin back in 2009, and this definitely brought back the memory. The beef cheek was superb and as per Wagyu standard, super tender and flavourful. The turmeric coconut rice carries a nice and not overly strong fragrance, with two quails egg sitting on top of some sambal should you want to spice it up a bit.

Red goes well with beef, so we had Madfish Chiraz from Australia to wash down the meat.

Chef Steven Seow with the 8 treasure ice kacang
Chef Steven Seow with the 8 treasure ice kacang

Concluding the dinner was another playful invention by Chef Steven Seow – the 8 treasure ice kacang. Basically shaved ice with 8 different ingredients such as lychee, blackberries, nangka, peanuts and so forth with 5 different syrup served on the side in syringes. Mix and match it the way you want and be responsible if you ruined your own dessert.

We had fun with this but my advice is to mix it up quick cos the ice tends to melt and create a hardened outer layer if you spend too much time taking photos.

me with Trixha & other food reviewers at Nook, Aloft KL
me with Trixha & other food reviewers at Nook, Aloft KL

The menu is priced at RM 280+ per set for what you see here. The version without alcohol is RM 180+ per person, and for those with smaller stomach, you can go light for RM 160+, which exclude the wagyu dish but does come with a glass of Chardonnay. Every set comes with coffee or tea too.

I’d want to check out Nook’s normal menu too.

Aloft KL map

Address:
Aloft Kuala Lumpur Sentral
No 5, Jalan Stesen Sentral,
50470 Kuala Lumpur
GPS3.13295, 101.68619
Tel: 03 2723 1188

Heineken has been a long-term sponsor for premier sporting events – the UEFA Champions League, Heineken Cup, the leading international rugby competition, and the US Open, one of the most important tennis majors.

Heineken CIMB Classic 2013

Adding to that list of impressive events is this year’s CIMB Classic 2013 that is going on at the Kuala Lumpur Golf and Country Club (KLGCC) from 24-27 October this year, pitting the no.1 international premier beer with the most prestigious golfing event in Asia.

If you aren’t one who is already a fan of golf, check out the following video that might teach you a thing or two on how to play a round of golf:

The Heineken Championship is designed as a platform for local amateurs to showcase their talent and finesse on the course, forming an avenue to cultivate their talent to compete at a global standard among the icons in the world of golf at the CIMB classic.

There will be a Heineken public hospitality marquee at the CIMB Classic located above the food village where enthusiasts can have a taste of Heineken’s The Green Experience. Fans will enjoy a grandstand view of the event while enjoying a glass of cold refreshing Heineken.

Furthermore, guests can also get behind the bar and learn to pour their perfect pint of ice cold Heineken or try their hands at various games while witnessing the action on screen.

Find out more about Heineken’s exciting calendar of events at our Facebook page (www.facebook.com/Heineken) or Twitter (www.twitter.com/Heineken_MY).

The story of my experience on the Seksyen 14 Hai Keng restaurant chee cheong fun started out on a Monday morning when I posted a photo of chee cheong fun at Petaling Street on instagram and facebook.

With the motorcycle as my primary transport to work, I often have the luxury of stopping by for breakfast at different places in the morning prior to office hours. A source of daily envy for many other rat racers, but I digress…

Hai Keng kopitiam, located near Digital Mall at PJ Seksyen 14
Hai Keng kopitiam, located near Digital Mall at PJ Seksyen 14

It was from there that Elie left this comment “You made me want to eat chee cheong fun.  Have you tried the Section 14 one?

A couple replies later I got the location right, and 2 days later I found myself at Hai Keng kopitiam ordering my chee cheong fun at 7:20 am in the morning.

the chee cheong fun with yong tau foo was pretty good actually
the chee cheong fun with yong tau foo was pretty good actually

Since the stall also offers yong tau foo, I added a piece of okra and red chili to go with the small plate of chee cheong fun (total RM 3). Truth be told, it was quite delicious, the chee cheong fun was smooth, and the yong tau foo pretty decent as well. The combination did make a good breakfast and I liked it.

I posted the photo on the same social networks and immediately found out that I had actually ordered from the wrong stall! Who would have thought that there are two different chee cheong fun stalls in the same kopitiam?

this is the "correct" old school chee cheong fun at Hai Keng
this is the “correct” old school chee cheong fun at Hai Keng

So I went there again the very next day to try out the “correct” chee cheong fun stall.

Hidden at the very back of the restaurant sits this unassuming stall that is manned by an old man and his son (I assume) serving old school Ipoh style chee cheong fun. I ordered a plate that comes with the sweet sauce, chili, and a side of pickled green chili too.

The chee cheong fun wasn’t warm, and the portion cost RM 3, same as the one with yong tau foo.

But it was a totally different experience. The chee cheong fun itself just somehow got it right. There are places where you have it just a bit too blant, or too sticky, or too thick, too sweet, too something. This stall just gets it right. It was delicious, and it was worth it.

If you’re a fan of chee cheong fun, this is a stall not to miss.

That being said, I didn’t regret the one with yong tau foo either. I guess two chee cheong fun stalls can indeed coexist in the same premise.

Hai Keng is located opposite Dae Jang Gum, a pretty good Korean restaurant especially if you’re a fan of Kimchi Jiggae.

map to Hai Keng kopitiam, PJ Seksyen 14

Address:
Hai Keng Restaurant
24, Jalan 14/20,
Seksyen 14 Petaling Jaya
Selangor
GPS: 3.110338, 101.635315