Following last year’s positive experience at Lang Tengah, we made a returning visit to the same island again. After Similan Islands live aboard and the trip to Pulau Sembilan (had good seafood, not so great diving), this is my third diving trip for the year, and that’s 24 dives logged this year. Can’t say I’m complaining. 
arriving at Redang Lang Island Resort’s Jetty
We charted a bus and left KL at around 10pm on Thursday night. After spending a night largely freezing our asses off in the bus and had breakfast at Kampung Cina’s kopitiam, we hopped on the transfer boat, and 45 minutes or so later, we arrived at Paradise.
The fine white sand and crystal clear water always has a way of making the journey worth it.
and here’s a slice of paradise here in Malaysia
After lunch, we started diving. There were 5 dives in two days, and they are:
finally, a photo of us underwater
We were pretty fortunate on our dives and managed to spot leopard shark on two separate occasions. First at Tanjung Terunjuk on day one and again at Karang Baha on our last dives. However, the sharks were pretty shy, and on both occasions swam away before we could approach close enough for a Kodak moment.
By rough estimates, the sharks were at least 8-9 feet in length, and absolutely stunning.
a shy green turtle hiding beneath a boulder
This was also Haze’s first real diving trip, the two leisure dives at Pulau Sembilan she did (and I participated) had visibilities so poor that there isn’t actually any hint of leisure in them.
On these dives, we were blessed with visibilities in excess of 20 meters on all dives except the two occasions when we veered off to the slightly more challenging areas to spot leopard sharks.
those elusive razorfish
At Redang Lang, like most other resorts, food is included, they are edible and very average. Breakfast, lunch, tea, and dinner served at the “canteen” area everyday, and dives are usually scheduled in between meals.
a relative of bad joke eel is found here too
Luckily for Haze and a few others, Redang Lang’s rental gears are all new this year. Often times at budget dive trips the rental gears can be quite… disappointing. This was one of the reasons I bought everything I need sans weight belt and scuba tank.
Lydia making friends with Nemo and family
It was a good couple days of divings. We boarded the bus again on Sunday and left Paradise reluctantly. It was another 10 hours or so before we reached KL (traffic was a bitch, and we made too many stops).
Guess it’s time to plan another trip.
nemo, sea fan, plenty of fish, and this interestingly shaped dead coral.. ermm
James helping out divers taking off their fins before boarding
KY, Haze, Terence, Celine, James, baby and mom, Lydia & the rest
p/s: all photos taken with Olympus E-PL3 with this set of gears.
It’s been a while that this blog features any fancy dining experience, so the invitation from Tanzini Upper Deck came just at the right moment.
Situated at the 29th floor in G Tower, Tanzini Upper Deck features a double volume (ermm.. aka very high ceiling) dining room complete with custom made star-lights which. Coupled with the full view of the magnificent Petronas Twin Towers, the ambiance is about as good as one can wish for.
Tanzini Upper Deck at G Tower
Tanzini Upper Deck only offers 4-6 course degustation menu and private functions, if you’re looking for ala carte dining, that would be Tanzini just a level below.
While waiting for everyone to arrive, we started off the night with a glass of Louis Roederer Champagne, a non-vintage champagne comprises 40% Pinot Noir, 40% Chardonnay, and 20% Pinot Meunier. I’m not exactly a wine critic, but the fruity aroma and full texture of this drinks makes it one of the better champagne I remember having.
Lollipop Scallops, Halibut-Salmon “Mokume Gane”
We tried three types of appetizers, starting with a daring display of creativity in the lollipop scallops. It was in essence, grilled scallop on a stick encased with caramelized sugar. Sweet and savory, a departure from the normal preparation which tends to go towards the salty side. Interesting nonetheless.
Halibut-Salmon “Mokume Gane” is inspired by Japanese mixed metal patterns. In this instance, using halibut and salmon that results in the orange/white pattern. Served with house pickled ginger, lemon grass-calamansi granita, candied hojiso (shiso leaf), and horse radish. The taste was quite distinctly Japanese for me, and in a very good way.
Black Truffle Custard
Another choice of appetizer is the black truffle custard that comes in three parts – truffled egg-mushi, a squid ink cone with sweet corn, and finally, prawn noodle with trout roe.
This was almost a 3-in-1 dish. I love the truffled egg (kinda reminds me of the foie gras egg in Gu Yue Tien, though they are different) and enjoyed the textures of prawn noodle with trout roe. The final third of the dish though, was overpowered by the sweetness of the corn that very little hint of squid ink was apparent.
“BLT” soup – bacon marmalade, lettuce m-sponge, tempura soft shell crab
Next up was a choice between the two soups we tried.
Chef Eugene’s interpretation of “BLT” was our first soup. Veloute de tomates, bacon marmalade, 30″ lettuce m-sponge, and tempura soft shell crab.
I’ve never tasted bacon, lettuce, and tomato quite this way before, and I gotta say it was very impressive and daring. The soup was like a very supped up (pardon the pun) version of tomato soup. It was quite delicious.
Smoked Oyster Tea
Should you choose the smoked oyster tea as the choice of soup instead, you won’t be disappointed. This dish was a demonstration of the perfect harmony in consomme of oyster, fenugreek (herb), smoked trout roe, ginkgo, and oyster kara-age (similar to tempura).
The soup is poured just before eating, and rightly so, because 2 minutes later the crispy skin of oyster kara-age would’ve become soggy.
Ox Tongue Yakitori and House Muscovy Duck
After appetizer and soup, we moved onto starters.
Ox tongue yakitori and house-cured muscovy duck were the two dishes to be chosen from the menu.
On one hand, the fancier ox tongue dish comprises of miso-ginger infused ox tongue skewer, fennel in Yuzu dressing, asparagus kimchi, and fried béarnaise. The ox tongue was very good in its delicate taste and texture, fried bearnaise was interesting, but the asparagus kimchi though, was a surprise that wasn’t exactly in a good way. I felt that it was a little bit out of place.
the duck dish, on the other hand, was excellent! Plum sauce, pop rocks & melon galia, truffled potato stuffed bok choi, and litchi glass are the ingredients. Chef Eugene got this one perfectly executed, it just tasted very very good.
Redefined “Aussie Pie”
We had an intermezzo in the form of some sorbet which acted as a palette cleanser, after that was the main dishes.
Out of the 3 choices, I selected the Redefined “Aussie Pie” - glazed hilside farm lamb loin in house stock, kataifi, truffled mashed peas, vegemite orb, and sautéed vegetables. This dish was another display of art, and the good news was, it actually tasted rather good. The lamb loin was almost a little too dry for my liking, but that was just me nitpicking a little.
“Uncle Sam” Braised Wagyu Beef Cheeks, Desconstructed English Man’s Treat
Haze had the “Uncle Sam” Braised Wagyu Beef Cheeks - slow braised wagyu in rye stock, grilled king trumpets, dark chocolate crouton, and seasonal vegetable. This turned out to be one of the weaker dish, and we felt that it was actually a little bit of a waste to braise a good piece of meat. Truth be told, it was a disappointment.
The third main dish was the Deconstructed English Man’s Treat, basically chef’s interpretation of the classic fish and chips, with fillet of marbled goby fish & carbonized batter, violet potato, glazed savoy cabbage, texturized garlic oil, and 62 Celcius organic egg yolk. Eiling, who ordered this dish, had this to say:
“This is a very complicated dish but I like the contrasting textures and the egg yolk certainly is a unique addition.”
Sweet Ending: Flamed Popcorn Gelato
The dinner ended with flamed popcorn gelato – hazel streusel, bruleed banana, black elderberry glazed fuji apples, and salted caramel toast.
The presentation of the dessert really placed an exclamation mark to the chef’s creativity. It was served with the smoke from dry ice overflowing the table, and some Grand Marnier poured onto the glazed apple for the flame. The spirit did make the dessert a bit bitter, but I actually love it bitter so that suited me well (not so for the girls).
KY, Eiling, Haze at Tanzini Upper Deck
All throughout the dinner, chef Eugene came out and explained the meaning and intricacy of each dishes, which made a world of difference. Service too was excellent throughout (but this is an invited food review, so your mileage may vary).
Most importantly, you might ask, is the price:
RM 155++ 4 course dinner
Address:
Tanzini Upper Deck
Level 29, GTower
199 Jalan Tun Razak,
50400 Kuala Lumpur
GPS: 3.1590, 101.7200
Tel: 03-2168 1899
A couple weeks ago we were invited for a food review session at Armada hotel’s Shokudo Japanese restaurant. We were checking out their “Speedy Lunch” menu which promises lunch sets that are served within 15 minutes and priced only at RM 15++ per order.
This type of deal from a hotel restaurant? I was curious to say the least.
temaki, Haze & KY at Shokudo, Armada Hotel
Shokudo at Armada turns out to be a pretty small Japanese restaurant. With maximum capacity of some 20 odd people, the restaurant on 1st floor has a very homey ambiance to it. A place that is well suited for a quiet dinner for two. (as such, if you are coming with a big group, do call ahead)
soft shell crab maki and chawanmushi
There are four dishes in the Speedy Lunch menu:
chicken/beef katsudon, unagi rice set, kakiage soba/udon
My favorite of the lot was the soft shell crab maki and chawan mushi set. RM 15 for the set is definitely a great value, and it tastes as good as anywhere, but if you have a big appetite, this might not fill your stomach all the way up.
Unagi set comes with about half an eel instead of the whole fish, understandable for this price point. Chicken and beef katsudon though, do come with very generous serving of meat.
For those who likes it light, the soba/udon dish would be a good option. The lightly battered tempura vegetable does go well with either udon or soba.
cod fish teriyaki, gyoza, california maki
Other than the Speedy Lunch dishes, Shokudo does offer a pretty comprehensive menu. There are good choices for sashimi, sushi, maki, temaki, teppanyaki, don buri (rish dishes), udon, and some side orders (like grilled salmon belly, shishamo etc).
The cod fish teriyaki and gyoza was fantastic, and california maki we tried did not disappoint too.
chicken kara-age, sashimi, tempura
Oddly enough, the dish that I can’t get my hands off from was the chicken kara-age (chicken skin RM15). This an a pint of beer would be perfect. Sashimi and tempura too were of pretty good quality.
Overall, the experience at Armada’s Shoduko was a positive one. Although food did not blow us out of the water, they were consistent and did not disappoint at all considering the price point.
If your office is not far form the heart of PJ, the Speedy Lunch here would be something to check out.
Address:
Shokudo Japanese Restaurant
Hotel Armada Petaling Jaya
Lot 6, Lorong Utara C,
Section 52, 46200 PJ, Selangor
GPS: 3.104199, 101.640964
Tel: 03-7954 6888
Restaurant O&S is one of those kopitiams that is always too hot, too humid, and too difficult to get a parking space. Yet despite all these “problems”, it is arguably the busiest kopitiam probably in the whole of PJ.
Over here, sharing a table is a norm, and most of the time you’ll have to wait for a few minutes before you even get to do that. If you want comfort and personal space, don’t bother going there, but if you’re looking for good food, this is where you belong!
yong tau foo at restaurant O&S
On my last visit we had the beef noodle and yong tau foo.
The yong tau foo here is self served. You line up, get a plate, choose your favorite ytf, then give it to the lady who would cut them up and add soup + spring onion for you.
The tofu is smoother than baby’s butt, I never miss them. I haven’t had a disappointing piece of ytf from here, ever. Pretty reasonably priced as well.
yummy beef noodle, one of the underrated stalls here
The beef noodle at O&S is perhaps one of the most underrated stalls. I was introduced to this by Haze, who absolutely loved the broth (very sweet and flavorful). Meat, tripe, beef ball, and a few slices of radish completes the dish, and it would have been perfect had it come with tendon.
The beef noodle is only RM 5.50 to RM 6.50.
Haze and KY enjoying brunch
Other yummy dishes at restaurant O&S includes the prawn mee, laksa, kuih teow soup with coagulated blood, and more!
Address:
Restaurant O&S
Jalan 20/14, Seapark,
Petaling Jaya
GPS: 3.107713, 101.624919
Hours: morning till lunch
Yes! I’m now a proud owner of a Prada, or more specifically, the Prada phone by LG 3.0.
In fact, I was told that I’m one of the very first people to have the phone in Malaysia, because I won it during the launch, Yeeaaahhhhhhh!
this silly pose bagged me a Prada LG 3.0 phone
Just last Friday, Celcom and LG threw a media launching event at G Tower for the brand new LG Prada phone, now powered with Android. Since my office is nearby, dropped by after work to join Haze to check out the new device.
While the previous LG Prada phones have always struck me as fashion statements more than sophisticated gadgets, the 3.0, with the complete departure from previous models by adopting Android operating system, does push its capabilities on par with aesthetics.
Prada LG 3.0, powered by Android, I’m using it now!
Here’s the specifications of the Prada LG 3.0
the event was rather glamourous, I was under dressed
A rather impressive feature set if you ask me, and it doesn’t end there. The phone is beautifully designed, an all black slade with a leather-like pattern at the back, and that PRADA logo, of course. At only 8.5mm, it is also super slim.
The black and white interface is rather unique in the Android world, and actually could make a bit of a mess once you add in a lot of other applications, but thankfully the most common applications are already included in the phone with the same black & white themed icons. I simply hide the colorful icons in other pages. Gotta keep my phone looking pretty!
Haze, Eiling, and many other girls. Look at my silly grin when I found out I won
You can get your own Prada phone from Celcom from as low as RM 1518 by subscribing to Celcom Exec plans. For more information do check out http://www.celcom.com.my/smartphones/android.php#android5
After a day of usage, I’m happy to say that I do like it quite a lot. This phone now replaced my previous Android device – the Sony Ericsson Xperia Arc. The Prada LG phone surpassed the Arc pretty much in all aspects other than low lighting photography, but I’ll gladly live with that.
