Thursday, June 28, 2012

Ri-Yakitori Bar at The Gardens Hotel, Mid Valley City

I don't usually blog about any restaurant specifically unless I really enjoy the food. Ri-Yakitori Bar really deserves its own post.

The prices published below is per one (1) skewer basis. I have no idea why the prices are so weird. I copied them from the bill. I remember it wasn't like that in their menu. Lol!

Smoking section (left) and non-smoking section (bottom right)

Soft Bone (RM6.38), Chicken Wing (RM11.60), Wagyu Beef (RM33.64), Chicken Breast (RM9.28), Eggplant (RM13.92)

Chicken Skin (RM6.38), Salted Squid (RM17.40), Japanese Tofu (RM13.92), Enoki (RM6.38)

Chicken Knee Soft Bone (RM11.60), Chicken Meatball (RM11.60), Taimen (RM40.60), Curry Udon (RM20.88)

Everything was good. The chicken skin was my favourite. I didn't really like the salty squid though. It's really salty and chewy. Curry udon was just average. The texture of the curry was a little too thick.

What I liked most is the cold sake and its special sake dispenser. I was told that the boss imported this dispenser from Japan and it cost about RM1K for one dispenser. Really? This dispenser is really cool. It keeps your sake chilled like a beer tower. You can use this for wine as well if you like.

Kubota Senjyu 72 (RM255.20)

Ri-Yakitori Bar, Level 7, The Gardens Hotel, Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur

Operating Hours:
Mon-Fri 5pm-1am
Sat 12noon-1am
Sun 12noon-8pm

Monday, June 25, 2012

Bestie's Birthday @ Somerset Ampang Kuala Lumpur

So it was my bestie's birthday last weekend. We booked a 3-bedroom residence at Somerset Ampang Kuala Lumpur to celebrate the occasion. It's at Jalan Ampang and part of Menara HSC where Souled Out is.

Dining and Living Room

Living Room

Kitchen and Dining

Second bedroom comes with 2 single bed

Master bedroom comes with a king size bed and ensuite bathroom

Master bedroom's bathroom

The gym, jacuzzi and pool area at the rooftop (Level 22)

For dinner, we ordered Thai food delivery from Ginger Thai Restaurant via I must say that their service is quite good. Also, they have a nice range of restaurants to choose from.

So the other guests started coming in around 10pm and that was when the party started.

3 groups - The living room, the dining and the 3rd bedroom (LOL!)

More guests

That was me cooking edamame we bought from Isetan KLCC earlier (it's also an excuse not to drink some more and sober up)

Funny pictures. I have no recollection whatsoever regarding these pictures. Jess and I must be talking about something really funny.

Happy Birthday babe! Love you always...

Monday, June 18, 2012

Bill please

"Okanjo one gaishimasu"

It means, "bill, please". That's how you ask for the bill in Japanese. 

Jess and I struggled to finish the whole sentence when were in Tokyo. We always get stuck after okanjo. Anyway, we still got what we wanted because okanjo means bill.

Well, there was this one time I managed to say the whole sentence in a very Japanese way. The waitress's reaction was hilarious. She was looking at Marina and she said to her in Japanese, "Gasp! She speaks like a Japanese!" LOL. Ah, too bad that wasn't captured on video.

Watch us how we asked for the bill in Japanese.

Wednesday, June 13, 2012

Lala Clams in Kam Heong Curry Broth

Lala in Kam Heong Curry Broth
Many people were confused with this picture because they thought Kam Heong style should be stir-fried with curry leaves, etc. Lol!

I was supposed to use red curry paste for this but my dad bought Kam Heong curry paste instead. Hence, the name of the recipe is lala clams in Kam Heong curry broth. Surprisingly, it turned out good. My folks loved the curry.

2 tablespoons butter
3 cloves fresh garlic, minced
1 tablespoon fresh ginger, minced
3 teaspoons Kam Heong curry paste
2 teaspoons fish sauce
2 teaspoons chicken stock (powder type)
1 cup of water
1 cup of coconut milk
2 pounds of clams, rinsed and cleaned

1. Over medium heat, melt the butter in a medium pot.
2. Add the garlic and ginger. Cook until garlic is fragrant.
3. Add the curry paste and the fish sauce.
4. Stir the paste until it has thinned out with the butter.
5. Add in the water, chicken stock and coconut milk into the pot. Stir the broth mixture until well mixed.
6. Add clams and cover the pot for 5-7 minutes, stirring occasionally, until clams have opened.

Thursday, June 07, 2012

Road Trip to Penang Island

One weekend, Ryan and I went for a road trip to Penang Island to celebrate our anniversary. It's more like a relaxing and eating trip.

On the way to Penang, we dropped by Bidor for breakfast. We had wonton noodle and herbal duck soup at the famous Pun Chun Chicken Biscuits and Restaurant.

Wonton Noodle
Wonton Noodle

Duck Soup
Duck Soup

After breakfast, we continued our journey to Penang and we dropped by Bukit Tambun to have our lunch. We went to Jetty Seafood Restaurant. We had boiled octopus, lala and a type of snail.

Jetty Seafood
Jetty Seafood at Bukit Tambun

Boiled Octopus
Boiled Octopus


A type of snail
Can someone tell me what is this called?

We stayed in the Lagoon Deluxe Room at Hard Rock Hotel. I love this room because we can just jump right into the pool from our room's deck or we can just lay there by the pool the whole day listening to music from my iPod or read a book.

Lagoon Deluxe Room at Hard Rock Hotel Penang

Room's Deck

We went to Gurney Drive for dinner.

Food at Gurney Drive
The food we ordered at Gurney Drive

Oyster Omelet
Oyster Omelet

The next day, we had breakfast at the hotel and lunch at Ah Leng Char Kuey Teow. I don't know why but I must have Ah Leng Char Kuey Teow each time I visit Penang. I just love his special char kuey teow although it's a little pricey.

Ah Leng Char Kuey Teow
Ah Leng Char Kuey Teow

Ah Leng Char Kuey Teow is located at Kafe Khoon Hiang, Jalan Dato Keramat.

There wasn't a lot of activities on this trip. All we did was eat, sleep, chill and take pictures.

One of the pictures of me taken by Ryan

Monday, June 04, 2012

Pan Seared Salmon

It was Mothers' Day and I decided to cook my mom's favourite fish, salmon. By the way, this was my first attempt cooking a salmon. It looked ugly but it tasted good. My mom loved it! =D

2.5cm piece fresh ginger (peel and finely grate)
1 tbsp soy sauce
1 tsp sesame oil
1 skinless salmon fillets
Olive oil

1. In a shallow dish, mix the ginger with the soy sauce and sesame oil.
2. Add the salmon fillet, turning to coat evenly on both sides.
3. Preheat a non-stick frying pan with some olive oil. Add the salmon and cook for 3-4 minutes. Turn and cook for a further 3-4 minutes.


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