Baba Charlie (Authentic Nyonya Kuih) @ Melaka

The history town of Melaka not just famous with its Satay Celup and Chicken Rice Ball, authentic Nyonya food and kuih is one of the must eat food when you travelling to Melaka.

Melaka Nyonya food Vs Penang Nyonya food, both has its own authenticity and ways of making. In Melaka, Baba Charlie is one of the famous pure Nyonya family who produces varieties of Nyonya kuih, pineapple tart and kuih bangkek.

Base on my personal tongue preference, angkoo kuih and kuih kochi (both black & white) are my favourite. Of course, there are more that you can choose from. Scroll down the write-up and you may find their contact number.









Where Baba Charlie located :-
As for land mark - Jln Tengkera mosque.
Take the small lorong opposite the mosque (you will see the small signboard).
Baba Charlie is located inside the small lorong.

Awet Thai Cafe

Awet Thai Cafe @ Taman Cheras

Due to busy working schedule, the sharing of my eat out is always back dated, same goes to this - Awet Thai cafe which I patron somewhere in May. My sis and I just wonder what to eat this evening, and Awet Thai Cafe crossed my mind which we saw sometimes back who was full house.

Both of us were hungry and not knowing the portion of serving, we ordered 4 dishes + 1 dessert which ended up we were over filling. We started with Tom Yam Seafood that serve in a young coconut, the soury and spicy of the soup draw your appetite and the ingredients are enrich.
By just having the soup, it made me full! But it didn't make me stop just here. Thai Fried Rice is a simple dish serve with omelette, young mango, and thai style mince meat, it's simply a great simple food combination dish.
Come next is my most preferred dish of the night, Thai Deep Fried Kang Kong! But the portion just too big for 2. What so great about the dish is the crunchiness of the kangkong and the special made sauce that contain of coconut milk, serai (lemon glass), lime, chili padi & etc. When you dip the kangkong with the sauce, uummmm.. it is seriously delicious!

Come next is the Thai Coconut Otak. I personally preferred our local Penang otak-otak, as I found this is kind of too rich of seafood condiments, as well as too rich of coconut milk. So I would say this is just moderate to me.
We finished up our dinner with Water Chestnut dessert which is kind of tasteless to me, especially the sweetener level as a dessert. For those who prefer less sweet, it may be just nice for you.
Overall dishes taste is recommended, but I would suggest to improve the dessert and adjust the portion of the dishes according to the number of pax. In my opinion at last, I would say it is slightly pricy for Tom Yam Seafood and Thai Coconut Otak, the rest is reasonable.

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