
and there goes my dream....my space for issues on the chef and culinary world. Indefinite ingredients allows me to spice and flavors other aspects of life including myself, my religion and politics



the meeting is scheduled to be on Wednesday of second week of May 2008. Could I realize the ambitions?
Frankly, this is my second attempt of planning to go there, while the first was in 2005..which was cancelled as my life and soul gone haywired... and now in 2008, I am looking forward to be there once if not twice.
As I am waiting patiently for the occasion; I have given another project - which I am happy to complete it in 7 days :)
FYI- This is my work-life as Chef -Consultant; which I blog soon: life as Chef never been boring as focusing only in the kitchen and cooking alone, as I have involved in many projects - i.e. kitchen development, restaurant business turnaround and academic syllabus and curriculum development. see yaa soon
Nevertheless, here more interesting.






Not exactly, instead it will be the theme restaurant opening soon. I hope it will offer the best menu on shrimp / prawn .....Oh, another franchise business, another food offering in Malaysia, we are indeed full of choice of food Nevermind.. It just remind me of those good movie
"The Bubba Gump Shrimp Co. Restaurant and Market is a chain of seafood restaurants inspired by the 1994 film Forrest Gump. Launched in 1996 by Viacom Consumer Products (part of Viacom, which also owns Paramount Pictures, the distributor of Forrest Gump) and the Rusty Pelican Company, Bubba Gump Shrimp Co. became the first theme restaurant inspired by a film. As of 2007, it had 28 locations in United States, Mexico, and eastern countries of Asia. The first one opened up in Monterey, CA. The restaurant is named after the movie's main characters Benjamin Bufford "Bubba" Blue and Forrest Gump who talked about going into shrimping business" wikipedia
Quote " Life is like a box of chocolate, You will never know what you will get next"
Another favorite is pasembor - another authentic mamak food avaialable. Don't get confuse with rojak, as pasembor are more lighter in-term of ingredients. What is the major difference between the two - is the sauce, Pasembor used sweet-mix chilli sauce, while Rojak is peanut sauce. The price is only RM3 per plate...yummy

read the excerpts (NST Dec10, pg.24)
The Istana Kenangan of Kuala Kangsar - being built in 1926 without even a single nail!!!, and still standing today; located next to the Royal Palace of Bukit Chandan (shown here is a model at Taiping Museum). Efforts to register, documenting and preserved any heritage should be fully endorsed and supported.