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Sunday Brunch at Bakerzin
2007-07-23 08:26:00
We were tired out with the shopping yesterday so we decided to take it easy and have a leisurely brunch before catching our train back to Ningbo. Instead of wandering the streets near our hotel, Holiday Inn, Vista Shanghai ** on Changshou Road, we took a taxi to Raffles City (Lai Fu Shi Guangzhang) near People's Square (Ren Min Guangzhang).**How we ended up staying at Holiday Inn is another post altogether in my other blog.Round mosaics in pink and furnishing in magentaWe scouted out the small food court at the basement level and didn't see anything interesting. The upper floors had lots of restaurants but nothing that we wanted to try. And then I spotted the directory and Bakerzin popped out at me and I immediately had a craving for their desserts.Very eagerly we entered the shop. We were given the promo of the day which was Sunday bubbly brunch but we weren't interested. The menu looked about the same in Malaysia and Singapore. I picked the pan seared tuna with wasabi sauce an...
More About: Travel , Dessert , Brunch , Western

Fast Food for Lunch and Sushi for Dinner
2007-07-23 05:34:00
We weren't planning anything for lunch because we only had shopping on our minds!First stop was to the Shanghai Foreign Language Bookstore to buy my Harry Potter book. I was so excited finding the bookstore and browsing inside that I forgot that we came out without having breakfast.We were walking around after, to find a place to eat and to redistribute the weight of all our book purchase, and found Nanjing Dong Lu nearby. It was so crowded and hot and we didn't know where to start. I could tell David was getting a tad irritated - low blood sugar usually does that to a lot of people - so brunch would be KFC. It was packed. It was then that David realized that someone might have pick pocketed his cell phone.David carries 2 phones. One Malaysian and the other local China. I remember seeing one of them in the toilet (Don't ask why it was in the toilet) and reminded him to take it along but he has no recollection of it. So now we couldn't determine if he had left it behind, dropped ...
More About: Travel , Food , Fast Food , Dinner , Lunch

Makanning Shanghai
2007-07-23 04:47:00
Shanghai is amazing. It is a metropolis filled with endless places to shop, eat and explore. And shop, eat and explore we did!We are pretty familiar with the city now, having been here a few times. We had an itinerary because we only had the weekend. Ningbo might be a nice place to stay but you can't get good foreign food so a weekend in Shanghai is necessary once in a while to get our fill.We relied on that's shanghai magazine to scour the food listing which by the way is listed by cuisine and there are about 30 types starting from African to Vietnamese. If you don't already have a specific place in mind, I doubt you'd find anything nice wandering the streets. Shanghai is so huge!We arrived about 2pm with no lunch - surviving on crisps on the train so we went to the nearest noodle shop - Ajisen Ramen. David had a spicy beef noodle (it was really spicy - 3 chili rating!) and I had a clams and seaweed noodle which was excellent.My noodles were very tasty and loaded with clams!** ...
More About: Travel , Restaurants , Shanghai , Western

Tofu with Minced Beef Sauce
2007-07-19 13:27:00
Ok. I am really getting the hang of this cooking thing.You have a set of ingredients, you combined them at various stages while applying heat and voila! Your meal served up.I was really at odds in the kitchen. If I didn't have the recipe and all the ingredients measured and laid out, I would never start the fire on the stove. I've built up my confidence in the last month and I must say, it gets easier and more fun.I admit you'd have to have some instincts. You need to have good taste buds and a basic knowledge of how food tastes after it is cooked. The rest is left to your imagination. No wonder someone said that cooking is like an art. I get it now.Oh. It also helps to know what you like to eat! So pay attention to the food you are eating. Taste, and figure out the ingredients used , and why it tastes the way it does.Today I had some nice smooth tofu, some minced beef and fresh garlic chives.I love garlic chives ?? or jiu cai) stir fry with garlic. So I made that my vegetable di...
More About: Tofu , Beef , Sauce

Banana Fritters
2007-07-19 05:57:00
There were 2 bananas left and quite soft. David said to throw them - no one likes eating mushy bananas! I decided to try my hand at making banana fritters.The banana fritters I like are made with small bananas battered and deep fried, whole. The batter, if done well, is light and crisp, and the banana all soft and gooey. I have a craving for the ones sold in SS2 in Petaling Jaya, Malaysia. Oh, so fattening because of it being deep fried and bad for my skin but I was never one to care!Mixed batter in my rice potNot bad since it was non-stickThe recipe I followed today is not the banana fritters I am craving for. It is more like making cengkodok - calls for mashing bananas and adding milk, flour and eggs.Frying took some skill! They browned so fast, I could only do 2 at a time. I was quite eager to taste the outcome so when it had cooled down only a bit, I took a bite and was disappointed. The batter turned out nice and crisp, and the whole texture was light, which is good but the ta...
More About: Banana , Dessert , Nana

Fish Soup
2007-07-16 08:51:00
My mother in law's Indonesian helper knows I like her fish soup so when I do go back for dinner, she would make it a point to cook the soup for me! She makes a mean fish soup.I got the basic recipe from her and tried cooking it today.She deep fries a fish head. I think she uses bigger fish with chunky meat and bones. Ikan bilis stock is prepared - tomatoes and bitter gourd are added to boil. She also fries up some onions with ginger with the fish head. The fish is added to the stock and boiled for a few hours. I am making mine with a slow cooker.The great thing about this soup is the tangy taste of tomatoes with a hint of bitterness from the bitter gourd. I don't think you can replicate the taste if you substitute the fish with another meat.A lot of people hate bitter gourd but I love it. The marriage of sweet and bitter in food is something I like. I've had braised bitter gourd with chicken and black beans; bitter gourd stir fry with eggs and bitter gourd soup made with chicken ...
More About: Fish , Soup , Soups

Sunday Crepes
2007-07-15 09:51:00
Sorry! No fancy fruit to make this picture more appetizing :) butwe enjoyed it.I was bored and hungry and I thought of crepes....I had most of the basic ingredients - flour, eggs, milk. What would we do without these 3 kitchen staples! Combined, they seem to make most of my favorite dishes. And I had a willing dishwasher in the form of David.The missing and the most essential ingredient to good crepes was ice-cream and we didn't have any. So we made do with honey. Maple syrup would have been so much better but I 'm not complaining - my hunger pangs were abated.
More About: Dessert , Sunday , Crepes

Fried Chicken With Creamy Gravy
2007-07-13 14:35:00
I am not posting any pictures because David said the food rated zero for presentation :) Most of my food picture sucks - at least I know that. You should see the picture of my cake the first time I tried to ice it!!But I have never professed to be a chef, not even a cook. I just cook to eat and to feed us here in Ningbo, China. I prefer to bake but my baking skills are at the most, beginner levels. Still I am proud that David was generous enough to give me a rating of 8 for taste.I got my recipe from Allrecipes.com. I like the website because it allows me to scale the recipe and switch between conversions. I find the ingredient search useful too.My fried chicken was just a piece of chicken breast meat, coated with seasoned flour, dipped in a mixture of egg and milk, and fried until crispy. The sauce was made from the leftover oil (with all the sinful fried crumbs), and leftover seasoned flour, broth and milk. Click on the title of this post for the recipe.I had 2 potatoes left which...
More About: Chicken , Western , Fried , Cream , Fried Chicken

Caramelized Bananas in Huangshan
2007-07-09 16:20:00
It was our last day in Tangkou and the bus to Hangzhou was only at 2.30pm so we walked around to look for a place to eat lunch. Rohith spotted a sign that says that the restaurant is recommended by the Lonely Planet.We found an empty restaurant with a clear sign outside (see picture above). There was nobody inside! We called out and checked everywhere - nobody. Not about to give up after spotting some interesting dessert offering on the menu, we decided to sit and wait.A lady came in after a few minutes - it was Mrs Cheng. Mr. Cheng turned up quite quickly after and to our surprise he spoke very good English with a British accent!We ordered our basic meal of egg fried rice with 2 meat and 3 vegetarian dishes. It turned out one of the better meals we've had visiting Huangshan. Mr. Cheng was also the cook and he knew our taste preference for less oily and more spicy food. He also recommended caramelized bananas and we didn't regret that. It was really good bite sized portions - cris...
More About: Dessert , Ananas , Caramel , Cara , Nana

Stir Fried Prawn Noodles
2007-07-04 15:30:00
I was dallying the whole day and busy surfing the net. It was about 7pm when I finished a call on skype. No way I could get dinner ready when David came home.But I had planned to steam the fresh prawns I got this morning and stir fry some lettuce. What was I to do?Then I remembered I have some fresh ramen noodles in the fridge. I whipped out a pot and boiled some water first. Pulled out the lettuce, pulled it apart to soak in water. I had the prawns in the fridge since the morning so I just rinsed them again.When the water boiled, I cooked the ramen. It was done pretty quick and a friend told me to run it under cold water and then chuck it back into the hot water. It's called "cross the cold sea" in Cantonese or something. This is to ensure that the noodles are still springy and not gooey. I only did the cold water part - I tipped the whole pot into the sieve! But I had to run the noodles under the tap quite a while to wash out all the starch or else it would have all glued togethe...
More About: Noodles , Fried

Cooking in China
2007-07-03 10:18:00
I am doing more cooking now because having home cooked food while we are staying in China beats eating out everyday. I was always interested to learn to cook but never found the need to, back home because we were always eating at my in laws and it was more convenient to eat out.I did bake a bit throughout the years or whenever I could or had the mood to do it. I should rename this blog the Moody Cook because I only bake or cook when feel like it. But I guess not - now I cook out of necessity - to feed my husband.We haven't got an oven in the apartment and I have been reading many blogs with nice cakes and dessert recipes, and I am dying to try them out. I hope David's business will take off so that I can afford to fly back home more often!! Well not so much because I want to bake! Home is still most comfortable.I think David may benefit from masterseek a global search engine provides quick and free access to company profiles, contact information, and descriptions of products and s...
More About: Cooking , Make Money , Cookin

Broad Beans (Chan Dou)
2007-06-30 17:44:00
We have only eaten this roasted. It's the only way it is sold in Malaysia. They are roasted with their shells, then coated with salt, and usually eaten like peanuts: it is apparently an addictive bar snack. I usually leave the shells but I know lazy people just pop the whole thing into their mouths.For the first time, I ate it fresh and cooked in some oily broth. At first taste, the outer skin was a bit chewy but not hard to bite through and the soft center came out quite easily. We swallowed it all then noticed that our hosts left the skin!It was really tasty.
More About: Beans , Chan , Broad

Peaches
2007-06-28 17:20:00
I have never eaten a sweet peach before.Peach es are imported into Malaysia and the ones I've eaten are usually Australian and never sweet. I did have one sweet nectarine. I didn't know until I googled - that peaches have fuzz and nectarines don't. That's how you differentiate them :)I just had my first China peach (Tao zhi ??) and it was really sweet. The official season for peach is August for the Zhejiang province and it is said to be the best in China. We were told that they are very juicy and as sweet as honey! So juicy that you can just poke a straw into the fruit and drink! Now that I can't wait to try.The one I had tonight is from Guangzhou province. It wasn't fully ripe yet but I couldn't wait to see if it would be sweet. I wasn't disappointed. I have another one which I will leave it to soften - I'm sure it's going to be sweeter.
More About: Fruits

Chicken Rice
2007-06-28 16:35:00
When we were in South Africa in May, we stayed with our friends, Ling and Mike, and their 4 yr old son, Harry. Another couple, Lisa and John with their, year old baby, Joshua was there at the same time. When Malaysians get together, we keep thinking of food - especially home cooked food!We had quite a few home cooked dishes! One was chicken rice, Ling's style which I picked up.For the rice:-Wash the required amount of rice and drain well. Fry the rice before it is cooked with some chopped garlic or onions. Cook it in your normal rice cooker but instead of water, use chicken stock. Add a tbs or more butter and mix well.I realized while writing this that I totally forgot to fry the rice first while I was cooking today! I kept wondering why the rice wasn't as fragrant as Ling's when we were eating dinner.For the chicken, Ling did hers by roasting it in the oven. The marinade she used, I followed tonight with some variations.I used:-dark or thick soy sauce - enough to cover the chic...
More About: Rice , Poultry , Chicken

Steamed Garlic Prawns
2007-06-28 15:40:00
Steamed prawns are probably the easiest dish to fix up if you have really fresh prawns.I made a mistake with mine. I had some fresh ones but was craving for sambal so I cooked them with sambal tumis. I froze the rest since there were too many to cook for 2. I should have steamed the fresh prawns and used the frozen ones later, for sambal tumis! Well, we always learn from our mistakes.I am no chef - just a person who can follow a recipe and I usually get those from the internet. This was no different.The ingredients are few and simple:-Prawns (of course), and the bigger the better - not shelled preferably,For every 20 prawns you use 2 tbs of soy sauce (the ubiquitous Chinese sauce),For every 2 tbs of soy sauce you use 1 tsp of Chinese rice wine, andLots of garlic chopped finely.Just mix everything together and cover the prawns with it. Leave it to marinade if you like but leave out the wine until you want to cook. Steam for about 10 mins or until shells turn opaque. Steamed prawns ar...
More About: Garlic , Seafood , Steam , Arli , Steamed

Bloggerwave
2007-06-25 10:18:00
Bloggerwave will be my first platform for getting paid for blogging on this blog. I've been earning some money on Wahseh and I want to start here too.I haven't got enough page rank to do much but I'm working hard at it here as well as improving my cooking and writing skills. I find it fascinating to learn about increasing page ranks, social networking and web directories. You need to learn these if you really want to monetize your blog.function submitIframeBlogId3372OppId4(linkId){docu ment.getElementById("iframeBloggerwaveBlo gId3372OppId4").src="http://www.bloggerwa ve.com/ClickTrack.aspx?OpportunityId=4&Bl ogId=3372&LinkId=" linkId;}
More About: Logger , Blogg , Wave

Daily Dose of Green
2007-06-24 15:34:00
Fresh baby cucumberAfter a walk in the park this afternoon we had our dose of green for our eyes, now some greens for dinner.The cucumbers here in China are really nice. I've blogged about this before but I mentioned that it was nice eating it raw. Tonight I decided to try it cooked.I julienned the baby cucumbers and chopped some garlic finely. Then I fried the garlic in a little bit of oil, and threw in the cucumber next. When the cucumber was soft, I added this vegetarian dried shrimps.The ingredients include organic rolled oats, organic sugar, seasalt, grapeseed oil, textured soya protein, black & white sesame seeds, seaweed, and organic chili.I like natural additives - I'm allergic to MSG if taken in large doses.Lastly a few dashes of Maggi's sambal belacan to give it some Malaysian flavor. This is my sinful seasoning, no doubt with MSG! My cucumber stir fry turned out nice (at least that's what David says ;) and it went well with my braised soy sauce pork.This is a simple r...
More About: Daily , Green , Dail , Dose

What's For Dinner, Dear?
2007-06-22 15:37:00
Pork Curry Snap peas and shrimpsPork curry and snap peas with shrimps. I wanted to try braised soy sauce pork but David was more inclined towards curry so I decided to favor him because he was a great help with the house cleaning this morning.I got the recipe from Cooks.com but I improvised because I found out I didn't import curry powder with me! I had chili, tumeric and coriander powders so I mixed up some of each, added some ground pepper and 5 spice powder and called it my own.Oh! And I didn't put in the apples or the lemon juice :)Pork Curry 1 1/2 lb. lean pork, cut in 1" cubes1/4 c. flour1/4 c. butter or oil1 med. onion2 c. chicken broth2 tsp. curry powder1 1/2 tsp. salt1/2 tsp. ginger3 tart apples1 tbsp. lemon juice Dredge pork cubes in the flour. Brown on all sides in the butter. Add the onion, finely chopped. Stir in the broth, curry, salt and ginger. Cook, covered, over low heat for about 50 minutes. Add 3 tart apples, peeled and diced and lemon juice. Cook covered 10 ...
More About: Dinner

Sambal Tumis
2007-06-20 04:48:00
Shi Tai Tai (Mrs. Shi) gave us some really fresh prawns yesterday morning and it was the perfect timing because I wanted to use Brahim's Sambal Tumis sauce to cook seafood. I've tried Fish Curry and Ayam Masak Merah many times but have yet to try this.I didn't shell the prawns because if I did, they'd shrink when cooking. I cut up some big onions to fry first. When they were soft, I added the sauce from the packet and the recommended amount of water. Once it was bubbling, I threw in the prawns and cooked them until I could see the prawn shells turn red and the sauce - nice and simmering.It was so good! I wished I had some nasi lemak - then it would have been complete since I also had cucumber slices. I can't wait to try the sauce with squid :)For David it was a taste of home. He reminded me to ration so that we could at least have one spicy or curry dish a week until we could go home!!

Steamed Eggs
2007-06-18 13:54:00
Smooth and niceSuccess! My steamed egg dish was a success and this is thanks to a tip from Ling. The recipe is so simple. Beat a few eggs, add water, pepper and salt and steam it for about 20 minutes. I added some seasoning powder for added taste.Natural seasoning!The trick is to make sure that the water level touches the base of the pan where you put the egg mixture before you steam. This would make sure that the egg doesn't just dry up and become rough in texture. My steamed eggs were smooth and delicious - at least that's what my appreciative husband said!Besides steamed eggs, I cooked a chicken dish. There was no particular recipe - I used whatever I had in the fridge. I had some nice huge tomatoes which I thought would go well with the chicken.I marinated the chicken with some soy sauce, pepper and a dash of spice. I boiled the tomatoes in some water to soften them. First fry up some ginger and big onions . I love the taste of onions when they are well cooked and soft.Add the...
More About: Eggs , Steam , Steamed

Salty Soy Bean Milk?
2007-06-14 19:36:00
Soy sauce gives it the colorSoggy dough sticks taste quite nice soaked with soy bean milkAdd soy sauce to soy bean milk, some chunks of dough sticks or you tiao and chives. There you have it - a simple, savoury, and soupy dish to start your meal. I have only ever taken soy bean milk with sugar or palm sugar so to think that it can be served salty in China is a shock. Being the adventurous sort, I tried it. Not too bad but I definitely won't crave for it.
More About: Milk , Bean , Soups

Fish Porridge
2007-06-14 05:19:00
I am sure there are many ways to cook fish porridge. This was how I did mine yesterday night.I put the rice to boil in the rice cooker but with a lot more water. I added ikan bilis stock to add flavour. For the fish, I diced onions and chopped ginger finely to fry with. When the fish was cooked, I added soy sauce and a dash of pepper. Add the cooked fish to the porridge only when it is almost ready to serve. For vegetables, I used freeze dried rape vegetables and I added it to the porridge when it was nice and boiling.I call this comfort food :)
More About: Fish , Porridge

Yang Mei
2007-06-11 11:59:00
I've discovered a new fruit. Available only in the month of June this raspberry like fruit is not as sour as strawberries but it is not sweet either. It is actually very refreshing. I am not sure if this is available anywhere else but China.
More About: Fruits , Yang

Malaysian Snacks in South Africa
2007-05-11 21:16:00
I am in South Africa and eating Malaysian food with my friend Ling Ling :) We arrived here today and we are enjoying being at home with her and Harry. I had Hup Seng cream crackers with coffee for a mid morning snack. Dipping the cream crackers in kopi-o would have been even better but we already had a pot brewed so we made do with that. Since David and I were just wanting to relax at home, we were quite happy to have Cintan noodles for lunch but with a twist - Ling had homemade sambal. For tea we had chinese dried meat sandwich with lots of butter! We shouldn't be finishing off her supply of Malaysian food but it was fun having familiar food together and catching up. I really enjoyed the bakkwa sandwich! We did have Nando's for dinner :) I had livers and port roll. I know not many people enjoy liver but I seriously think you should try it. The mild peri-peri sauce here is a lot more spicy than what we get back in Malaysia. Tomorrow the party is complete when Lisa, John and Joshua...
More About: South Africa , Snacks

Ching Hai Coffeeshop
2007-05-04 07:50:00
Yet another coffeeshop at Tengkat Tong Shin!I am a fan of the char siew at Meng Kee's along Tengkat Tong Shin. The honey roasted pork with layers of fatty bits melts in your mouth and burns a hole in your pocket! But it is delicious. You would also have to bear eating in a very stuffy room with tables strewn haphazardly. It is quite difficult to find a place during lunch hour.Sharon introduced me to this new coffeeshopToday, Sharon took us to another char siew stall at the corner just before you turn into Tengkat Tong Shin. They had a few side dishes I like. One of it is mui choy (dried salted mustard-cabbage) with braised meat and the other is yam slices with braised meat.Mui choy with braised meatYam slices with braised meatSteamed chickenChar SiewOf course we had the char siew and the steamed chicken. The char siew is quite good but personally, I prefer the Meng Kee char siew. I notice they also have Ipoh Sar Hor Fun but since I had just eaten the original over the weekend, I di...

Strawberries
2007-05-03 13:29:00
What is it about strawberries?My first impression of a strawberry came in the form of a scratch and sniff t-shirt my friend, Bee was wearing when we were 11. It was an iron-on print of a strawberry, if I remember correctly and after you scratch it, you can smell strawberries.My first taste of the fruit, when I was 12, left a lot to be desired. It was sour and so were the many I've eaten in past years. I did taste some really sweet ones and we had those in New Zealand.I only ever want to eat strawberries as an accompaniment to a very sweet dessert, coated with icing sugar, or smothered with clotted or fresh cream (lightly sweetened). I'm having mine sprinkled with castor sugar tonight.These strawberries are grown in Cameron Highlands. Looking at them, I can see advancement in their agricultural methods. I don't remember the homegrown ones ever being so red and inviting.
More About: Fruits , Strawberries

Chicken Rice Wine
2007-05-03 07:05:00
Ginger Wine Chicken looks easy to cook or at least my aunt made it look easy.IngredientsChickenSoy SauceSugar to tasteA few red datesYoung GingerBlack FungusRice WineSesame OilMethodMarinate chicken in some soy sauce, sugar and a few red dates. Slice finely the young ginger and black fungus and set it aside. Fry ginger in sesame oil until soft and fragrant. Add black fungus and fry until fungus is soft. Add chicken and fry until cooked. Add rice wine and bring to boil. Add sugar to taste.The secret lies in the rice wine. Mom told me that grandma used to make the wine herself. As kids, they would observe but were not allowed to speak or make any noise. The superstition was that if they did, the wine would go bad. Grandma stored the rice wine under her bed while it was fermenting! Today, our bootleg rice wine came in used Carlsberg bottles and all of it went into making this dish. When the meal was over, we realized that there were still quite a bit of chicken left but the "soup" was ...

Steamboat in Cameron Highlands
2007-05-03 05:57:00
Lots of fresh seafood, fishballs, seafood, tofu, and vegetablesEverything into the hot pot to cookall eagerly dishing out their portionsI like the sweet clear soupI've posted about steamboat or hot pot dinner in my other blog, Wahseh. I mentioned that it was more fun to have steamboat when it is a cool night. So having it up in the highlands where the temperature at night was a nice 15C was perfect.We had abundant vegetables so the older folks were very happy. Three types of fresh produce direct from the fields (so to say)! Noodles were cooked last with an egg mixed into the soup. This is always the best part - the soup is sweetest. The very spicy chili sauce with dried shrimp paste (sambal belacan) gave everything we ate some oomph! Everyone slathered their food with it.It was getting quite warm in the dining hall so we opened the windows and enjoyed the crisp cool air while eating with members of our cell group. I think the meaningful fellowship made the food more enjoyable.
More About: Cameron , Highlands , Amero , Steam

Kampung Baru, Sungai Buloh
2007-05-02 18:01:00
Thai food stallLocated hereKamp ung Baru , Sungai BulohTrust my cousin, June to take us into a remote area to have dinner! She drove Selena and I to Kampung Baru in Sungai Buloh. This place serves the best stewed pork leg in dark vinegar sauce. We even had some to takeaway. No guessing what I'm having for lunch tomorrow!Stewed pork in dark vinegar sauce is a specialtyfor ladies in confinementWe couldn't help but ask for more rice because the meat was stewed soft, and the sweet and sour sauce makes it very appetizing.Thai Fried Fish with tangy sauceSpicy Tom Yum Soup with seafoodMost of the dishes we ordered were specialties and they happen to be the sweet and sour variety - Thai fried fish with a tangy sauce and tom yum soup.Steamed prawnsPucuk pakis with belacanThe tiger prawns were nicely steamed with egg white and wine. For vegetables, we had a lovely dish of wild ferns shoots fried with spicy shrimp paste. It was too much for just 3 girls but we managed and we were stuffed.For d...

Makanning Ipoh
2007-05-02 06:03:00
I crave for Ipoh Sar Hor Fun! Seriously! And I don't usually crave for food.I was quite happy that the drivers of our convoy of cars going up to Cameron Highlands unanimously decided to detour to Ipoh for lunch. We headed for Ipoh old town.The coffeeshop with the mirrorsThe coffeeshop with the better Hor Fun!I can never remember the name of the coffeeshop but I know that it has huge mirrors on the wall and that's how I describe to my friends. I now know the place is called Thean Chun or House of Mirrors! This time, I also took pictures. But we actually ate next door and I found the hor fun better and tastier!!Ipoh Hor FunLots of shrimps and shredded chickenI ordered a big bowl and everyone laughed at me! They thought that I should save some space for popiah, chee cheong fun and satay but I was only interested in the noodles. It was truly satisfying and I finished all the soup.Fresh popiah or spring rollsbraised turnip and fresh grated cucumberwith sweet sauce for popiahThe popiah...
More About: Coffeeshops