Personal Chef, Corporate Cooking Trainer, Demonstration and Cooking Advisory Services

Corporate Cooking Trainer
Venue : Nestle Malaysia, Surian Tower, Kota Damansara
Date : 9th April 2010
Recommended by Chef Ricky Chan (Nestle)

Appreciation to Nestle Food Service for giving me an opportunity to share my expertise and experience on Maggi Hainan Chicken Rice Paste. The advantages of using the paste are :-

1. Convenience to pass down cooking knowledge to staff, even foreign worker.
2. Quality Control is nothing you can question about so long measured quantity communicate effectively with the staff.
3. Cost Savings in terms of time, cost fluctuation, demand over supply, wastage, natural disaster & etc.










































































































































































































If you ever think of owning a chicken rice shop, especially into chain-store concept, I would recommend you to consider this, as its taste is very much close to our very own authentic Hainanese Chicken Rice taste.

"The Best Food Ingredients for Food Operators"

Private Cooking Instructor
Semi hands-on Hainanese Chicken Rice Ball Cooking Workshop
Venue : The Cooking House, Sri Hartamas
Date : 28th May 2011
Time : 10.00am - 1.30pm
Fee : RM150 per head

Workshop dishes details :
Hainanese Chicken Rice Balls
Hainanese Steam Chicken and homemade chili sauce
Claypot Homemade Tofu
Barley Jingo Fu-Chuk Dessert









Cooking Class on 12th December 2010

Cooking Class on 18th November 2010

Pork Lard Pohpiah opposite SMK Tun Tuah, Melaka

Whenever I back home, I'll dropby this place to have my tea-time. Not to say the food is fantastic, but simply the environment that remains me my childhood.

This place is opposite SMK Tun Tuah, Bacang Melaka. It have lots of small stalls that sell desserts, pan-mee, goreng pisang, char-kuey-teow, economy rice, curry rice, pohpiah, and etc. Just that, some stalls open earlier and some later in the evening.

Here are few things that I always had....
The "ABC" is simple as compared to what we have in KL and is without rose sirap. The mixture of entire ingredients with brown sugar is the main attraction to me.
Another dessert that I must have is the Hot "六味汤" (lu-wei-tang). It cure thirst with its fragrant pandan sugar water and most important is, the sweetness level is perfect.
Steam "Siu-Mai" & Fish Ball is what I don't get in KL, though pasar malam sell many, but the taste just not what I want especially the fish ball. The thin skin of "siu-mai" with well marinated mince meat, taste great when you dip it with its special chili sauce.

I personally love the fish ball super! Because of its pure fish paste, and you can even eat it on its own to achieve the super satisfaction.
Apart from the great pohpiah I had in Jln Imbi pasar, this Pork Lard Pohpiah is my only choice in Melaka, I've not find any that can fight with this so far, especially when I request to add extra pork lard!! I would say that this not just value for money due to its rich ingredients, but the balance of taste and the thin pohpiah skin are just made you unforgettable!


Below is goreng "Nian-kao" & goreng pisang. This stall is experience long-que business at most of the time so I gave it a tried. The "nian-kao, pisang, and ubi kentang are fresh, but I personally don't really like flour texture as compared to the one I had in Klang.

Elfresco Italian Cafe @ Jaya Groccer (Subang Empire)

Mushroom soup is always my favorite, but most commercial were using instant powder. The one that I had in Elfresco Italian Cafe inside Jaya Groccer in Subang Empire shopping mall, was really great. It give strong mushroom taste and bite (full with mushroom chunk) in every scoop you drink. I was real hungry when I had this "Crema di Funghi", and I get almost half full by the time I finished the whole bowl. It is also one of the value for money soup I found in town! Crema di Funghi is only selling at RM8.00.
"Pesce Con Oliva" or fish with olives, capers and tomatoes is an Italian cuisine, it involve simple cooking method where you can taste the freshness of fish. Not much ingredients here, cauliflower, broccoli, deep fried fish top with mixture of tomato paste, mince meat and carrot. It is kind of filling dish to me, I personally cant finish it and it's price at RM19.00.

Restaurant DST 大树头

Restaurant DST, 大树头
Klang Bukit Tinggi

I was brought to this place by my cousin who owned a saloon in Tmn Andalas (name Step-in). She was rushing to take bus to Singapore after work, that's why we ended up here where the restaurant is serving quick / simple dishes.

As you can see from the menu, only limited choices you can choose from Porridge, Claypot 'BullFrog** 田鸡', and some other side dishes.
Here you go the Onion Bullfrog in Claypot. It taste pretty good in the beginning, but it turns salty towards the end due the dish turning cool. However, there is a reason why the dish tend to be kindly of salty as it have to go with the porridge which is tasteless.

Though the porridge is tasteless which the restaurant did it in purpose, but the texture goes well with the Onion FullFrog.
If you like real crispy fried fish, this is the one for you. But I don't really appreciate as I find it too dry (or some people may said is over cooked) where I can't taste the freshness of the fish and the soya sauce is just too salty for me. For those who like it, especially the older generation, they will eat the whole thing from head to tail without any bone left.
The Fried Egg & Garlic Kangkong has nothing special to talk about, it is just as normal as which you can get elsewhere, perhaps the better one.
The last dish, maybe I've a difference tongue, but my sis & cousin having the same opinion, that is I don'twon't recommend you to try it (solely personal opinion).
In conclusion, I would suggest you go for the Onion Bullfrog with Porridge (you gotta mix the 2 together). As of pricing, refer to the menu.

** The American Bullfrog (Rana catesbeiana)^[1][2][3]), often simply known as the Bullfrog in Canada and the United States, is an aquatic frog, a member of the family Ranidae, or “true frogs”, native to much of North America.^[4] This is a frog of larger, permanent water bodies, swamps, ponds, lakes, where it is usually found along the water's edge.^[5] On rainy nights, bullfrogs along with many other amphibians, go overland and may be seen in numbers on country roads.

American bullfrogs live longer in warm weather. They have been widely introduced across North America (see range map). The original, naturally determined range did not include far western regions where it is found today.** from Wikipedia.

Restaurant Robson Height Valley (Tmn Seputeh)

I was cracking my head what to eat while shopping in Mid Valley where I find the shopping mall food no longer excited. Then this restaurant came to my mind which I didn't pay it a visit for years. What made me recalled about them is their 'Claypot Prawn Tang-hoon (glass noodle)'
This time, this dish is kind of disappointed me as compared to the past. I just find it too rich of the wine taste which covered the others and the soup is kind of thin.
But they do a good fried on 'Garlic Choy-Tham', 'Sambal Paku' and 'Ginger Spring Onion fried Frogs 田鸡‘.The fried dishes just suits my appetite so well. You can taste the big fire fried, and it's all well done which not too cook or too raw, the crunchiness of vege, and tenderness of the frogs.

Towards the end, I made this up - take out glass noodle from the soup, mixed it with left over gravy from garlic fried vege and ginger onion gravy, then add on the prawn. It give you a fantasy mix. Yummy yummy.
As usual, no comment on the bill, here you judge yourself.The shop views for your reference

Without having a goal it's difficult to score

"Nearly all rich and powerful people are not notably talented, educated, charming or good-looking. They become rich and powerful by wanting to be rich and powerful. Your visio nof where or who you want to be is the greatest asset you have. Without having a goal it's difficult to score." by Paul Arden

生虾生面 King Prawn Noodle @ SS4

After the catering service discussion in Kelana Jaya, the Director brought me to this place which I never discover though I went to my friend's place often who stay exactly opposite! Ding!

I wonder the good taste of the food is it due to my super hungry stomach after jamming all the way to Kelana Jaya or it is real good!! Kidding anyway. The chef + owner was from previous Kelana Jaya Seafood, and I would say this dish "生虾生面" is value for money despite the taste, 2 real big prawn. It is very much like wa-tan-hor with enhance taste from the prawn itself and the "wok-qi" especially, it strike the balance between saltiness & sweetness.

As I feel like eating vege, I requested to add-on 1, so the "咸虾薯苗" (Prawn Paste Baby Potato Leaf) was recommended. The blur blue effect of my photo is the real smoke from the vege which is seriously bravo!! As a semi-cook, I never thought of this, the way of using claypot to cook + added on '咸虾'. The plus point is the extra toss of a few chili padi!! I'll not comment whether the bill is expensive or cheap as it is very much depends on individual, and this is the bill we paid.
As I forgot to take a shoot on the signboard here you go a simple direction guide (if not wrong, the restaurant called Restaurant Rasa Sayang) and it is only operating from evening till night.

From LDP (Damansara to Sunway direction), keep to left lane after Kelana Jaya Putra Station, take the lane under the bridge you will come to Caltex petrol station on your left, turn left immediate after Caltex. Go straight and keep an eye on your left, the restaurant is located one of the shop in that 2 rows of the shops.

** I was also inform that the shop is famous with "Seafood Noodle" for the morning session, will try one of this day then....