Kinotoya Bake, Sapporo…what’s not to like?

Kinotoya Bake cheese tarts ranks among Hokkaido’s most iconic foods, on par with Sapporo Beer, soup curry and milk and ice cream.

Kinotoya Bake cheese tart is what makes it “Hokkaido-style,” specifically, instead of, any one of the thousands of cheese tarts eaten all over the world. The tried-and-true recipe calls for a firm, crunchy, buttery tart shell to nestle the sweet, salty, cheese mousse-like cream cheese core. It  tastes more like an angel food than a traditional cheese tart (despite its use of cream cheese). Nevertheless, it’s one of the better dessert options in Hokkaido.

And — if you eat too much of it — it’s a pretty satisfying way to get a tummy ache. This is the true truth as I say it as it is…

Flying wanton mee, Petaling Jaya…hawker or showman?

Since the emergence of hawkers in the 19th century, the role of the cook has not changed. For the most part they toiled entirely comfortable in their anonymity. Today however, successful hawkers are entrepreneurs, budding scientists and showman.

A humble plate of wanton noodle is deemed too plain and unsurprising to command a place here in Seapark and so the hawker makes simplicity shine – the gravity-defying bundle of noodles tossed two storeys high and deftly caught it in his sieve. He then transferred the noodles to a bowl, ladled a good helping of lard and shallot oil as well as dark sauce over the springy strands, and gave them a good mix. Apparently, the science behind it is the higher you toss, the more hot water gets dispersed. So when you mix the noodles into the gravy, they absorb better, the overall taste doesn’t feel watered down.

The definition is flying noodles is no longer those they serve you on board a flight anymore. This is the true truth as I say it as it is…

Siamese Boat Noodle, Bangkok…just go

There’s no beating around the bush. This Siam Paragon noodle joint serves, you guessed it, boat noodles.

The highlight was the Australian wagyu ribeye, beef ball, braised shank and tendon where the soup comes with a gorgeous beef flavour with a hint of spiciness and the beef itself is seriously tender and tasty to boot. While the much loved Australian wagyu ribeye is perfectly cooked and a firm bestseller here, another favourite is the suitably spice steamed wontons with Sichuan chilli. And I never tire of the grilled pork ball (3 skewers) with pleasingly flavoured sweet chilli dip. The crispy pork fat is also a crowd pleaser.

The place is regularly packed and it deserves to be busy. This is the true truth as I say it as it is…

Mantin original Coconut Shake, Seremban…Your body will thank you

In the searing heat and humidity of Malaysia, coconut shake — both refreshing and a smart choice for long, sun-baked afternoons — are moving into wide circulation.

Creamy, fragrant and refreshing, this drink is the perfect thirst quencher and body cooler. The flavor profile for coconut shake completely changes depending on the sweetener or ice cream. At Mantin, it’s the true-and-tested dosage of vanilla.

When coconut is in abundance, this is a great way to use it. This is the true truth as I say it as it is…

Nasi Kandar Pelita, Kuala Lumpur…KL’s worst dining experience

I want to do you the nigh-priceless service of telling you somewhere it’s imperative you don’t visit.

Some meals can feel like a punishment, and if that’s your bag, I can’t recommend Nasi Kandar Pelita enough. The nasi goreng and fried chicken were nothing to trouble Instagram with. The Maggi goreng was challengingly bland. It is profoundly awful. This is truly Malaysia’s capital’s worst dining experience, just short of eating broiled peanuts from a stall at Chow Kit Road run by a man with weeping dermatitis.

There are several words I can drum up to describe the treatment we received from the wait staff, but let me limit it one: shoddy. No, wait, remembering the wrong food they’d served despite reminders, I would add: uniformly bad.

We left hungry, of course we did, and RM60 poorer. This is the true truth as I say it as it is…

Pappas Crabcakes, Washington DC…Well, this was a letdown

Oprah Winfrey named Pappas Crabcakes as one of her #FavoriteThings2015.

Pappas built its reputation on chunky with lump crab, filler-light, and only lightly spiced with crab seasoning, allowing for the full expression of crabby flavor. I ordered the snack plate – 2 fried blue crab balls, old bay seasoning French fries, coleslaw, tomato, lemon, choice of sauce. Sadly the jumbo lumps here at the MGM National Harbor tasted as if they’d spent more time in a freezer than in the Chesapeake Bay.

Obviously Oprah didn’t eat at the Pappas outpost here. This is the true truth as I say it as it is…

 

 

979 Nine Seven Nine Kopitiam, Penang…salted vegetable minced pork bihun soup is unmissable.

Penang is replete with high quality dining options that won’t break the bank, it just takes a little local knowledge to sort the wheat from the chaff. NSN is a super cheap local eat where you can stay stuffed without emptying your wallet. It may be a simple, humble little joint, but it’s astoundingly satisfying.

The star of the show?

The real deal comfortingly basic  salted vegetable minced pork bihun soup is remarkably deep, savoury and a wonderful depth of flavour. It is a contender for “best food in Penang” and I was told it regularly attracts long queues of devotees. It succours the old school and the hungry. It is no beauty but a winner. Seriously incredible, now I can NEVER stop craving for it. The deep fried wanton from a nearby stall in the same eatery is equally unmissable. Both are perplexingly cheap and  insanely economical.

Take friends, and order big. This is the true truth as I say it as it is…

 

 

 

Restoran Ming Huat, Melaka …mee kahwin is a mash-up you don’t want to miss

Mee kahwin, crudely translated is married noodles. It is – excuse me while I use the f-word – a fusion dish. The dish may sound frighteningly exotic and confused, but the marriage of mee rebus and Indian rojak has innate cohesion.

The mee kahwin here at one of the stalls at Restaurant Ming Huat is well executed, inventive Malay cooking served with sweet, sour, salty, spicy and peanuty flavour combinations. Yellow noodles are topped with taukua (fried beancurd), hard-boiled egg, potato cubes, fresh bean sprouts, crunchy cucur udang (prawn fritters), and cut green chillies, bathed in generous ladles the lip-smacking gravy.

It’s a mash-up you don’t want to miss. This is the true truth as I say it as it is…

Shang hai la mian Xiao long bao, Singapore…pan fried dumplings are like xiao long bao on steroids

If xiao long bao are the Rolls Royce of the dumpling world, the Toyota must be the pan fried dumplings here in Alexandra Village Food Centre. They’re usually the reason for massive queues.

Sporting a thicker, chewier wheat dough, these little vibrant bullets of pleasure with their generous filling of succulent pork, come with a healthy slick of grease from their crispy, irresistible bottoms. The filling LITERALLY explodes with pork juices, but the sturdier wrapper holds up to some serious pan-frying. Best appreciated with chilli and vinegar, they’re cheap and by default, cheerful.

Dig into these babies as soon as they arrive — it’ll be well worth the scorched tongue.This is the true truth as I say it as it is…

Chocolat N’Spice, Singapore…A wonderful way to start the day!

Honestly, I’m not a big muffin fan.  I don’t hate muffins, but I don’t love them either.

These coffee walnut, mocha and chocolate chip muffins at Chocolat N’Spice are rich and tender, high-rising, and deep coffee and chocolate colour respectively. Bursting with flavours with a light, airy and cakey crumb, these really are amazing.Very enjoyable with just the right amount of sweetness without being overbearing. Again, great size and not at all dry!

As it turns out, I do enjoy muffins.  Fresh Chocolat N’Spice Muffins. This is the true truth as I say it as it is…