Wednesday, March 26, 2008

Food Poisoning Diet

No. Don't even go there.

NEVER entice yourself with the slightest idea of it.

To be honest, and I mean brutally honest, and only the truth.

I would rather DIE than to have another food poisoning session.

No, I would rather GAIN WEIGHT than another to get food poisoned again.

I'm serious.

At least gaining weight I won't feel like dying, and all I need to lose is to stop eating and go on detox for a few days, painless effort compare to the PAIN I went through each time with food poisoning ok?!

Trust me. And I am saying it as the 6th F.P. encounter that YOU DO NOT want to get poisoned by food.

I only mention this because it is THE ONLY, and I really mean the sole reason, why I shouldn't be so darn depressed about my 6th time food poisoning.

I lost 2kg. yay~

God I hate food poisoning.

Sunday, March 23, 2008

Seaside Seafood Restaurant @ Semporna, Sabah

This is one of the best seafood restaurant I have dined in during my stay in Semporna Sabah.

And it’s cheap too.

clay pot seafood noodle 2
Claypot noodle

Almost everything we ordered there was nice, especially the kolo mee or the claypot noodle which has generous servings of seafood in it.

drunken prawns

I especially love the drunken prawns, sweet and just enough Shao Xin Jiu (Chinese wine?). Yum~

kolo mee
Kolo Mee


Give the fish a skip though, it’s small and costly (RM12?). Everything else is around RM 4~5. Considering the seafood, I’d say it’s bloody cheap.

Rating: 3.5/5

Seaside Seafood Restaurant
(next to Guardian Pharmacy, behind Sipadan Inn)
All the way in Semporna, Sabah

Saturday, March 22, 2008

Zoning Out

Food Poisoned.

No food consumption.


Monday, March 17, 2008

Mabul Café @ Semporna

Mabul Café, a famous restaurant by the jetty next to all the scuba centres.

At Semporna’s standard, you’ll probably find the menu here with an overriding of variety.

wa tan ho

It’s one of the few places (like two maybe?) in Semporna where you can find decent proper cheap and nice food.

wa tan ho - mabul cafe

The Wa Tan Ho has a generous amount of seafood and eggs. Which I like.

I managed to go back the second time for dinner with a group of divers for dinner the next few days.

mango avocado juice

I ordered the Mango and Avocado juice (requested on spot) as I saw someone drank this in KK and was fascinated by it.

It’s a decent blend much to my surprise. Both are creamy texture so it doesn’t feel off, but it does taste very much like.. well… Mango and Avocado. LOL. Loved it.

A diver ordered the Sizzling Lemon Chicken which looks yummy.

sizzling lemon chicken

lemon tea
My sick friend ordered the lemon tea.

It offered an amazing selection. I thought it was good, can’t be compared with KL’s food. But it’s pretty good in Semporna. They serve good seafood too, but I was less than tempted to order a lobster (tight budget T_T)

mabul cafe sign

Like seriously, the town has nothing but the best diving service and experience.

Rating: 3/5

Mabul Café & Seafood Restaurant
Lot 39 & 40, Block G, 1st Floor,
Semporna Seafront New Township,
91300 Semporna
Tel: +6 089781785

Wednesday, March 12, 2008

Hong Kong Recipe, Kota Kinabalu

I walked in to Wong Kong Char Chan Teng in KK. And walked out.

Another Hong Kong Restaurant just popped up opposite the restaurant in Warisan Square in KK and always up for something new, I wanted to try something fresh.

hong kong recipe

Hong Kong Recipe, is it another spoof of Kim Gary and Wong Kok?

They offer a rather different array of dishes instead of the item-to-item copy Kim Gary and Wong Kok always fight over each other about.

spinach noodle with pork chop

Hence this unique (so they claimed) Spinach Noodle with Pork Chop was put to the tasting test.

I like the noodles, but seriously, nothing to shout about. Can’t really feel any difference form your usual flat noodles but it is rather nice as flat noodles themselves. The pork chop a tad too small here.

I was glad they still serve French toast here.

french toast

Afterall, what is hong kong restaurant without French toast? :D

Suprisingly, despite their realllly small and disappointing drinks (I’m comparing to Wong Kok and even Kim Gary’s drinks), I love this French toast. It’s definitely better than Wong Kok ones, but I still prefer Kim Gary’s French toast. They never serve butter in between, which made it not too oily to eat.

I miss Wong Kok’s Milo Ais~.

Rating: 3/5

Hong Kong Recipe
Warison Square, Kota Kinabalu town (I think)

Saturday, March 8, 2008

Tasting Room, Bangsar



and Food…


Enough said.

Tasting room provides one of the best fine dining experience at the price of a bistro pub I have tasted in KL.

Don’t let its décor fools you, how much do you think would a glass of wine and a dish of lamb shank cost you?

(No I’m not telling you the price because I kinda forgot but the price was really reasonable. RM50 or less per person?)


The Foie Gras salad appetizer was my favourite, it’s not so much the foie gras (goose liver) but the creamy Enoki mushrooms inside the crusty paste. Heaven’s it’s so creamy and nice, I love it. However I thought it was slightly expensive at RM28, maybe they should have one without the foie gras.


The fish was a lovely combination of Egyptian spices, side salads and placed on a bed of small potatoes made it really exquisite.


My favourite of all was the Carbonara (always has been). But this was exceptionally creamy, and with yellow egg yolk mixed into the sauce, it gave the whole dish a new tinge of richness.


The Chicken Pita came out rather unique. Mixed with wasabi cream, it’s a fusion of western and eastern concept and it’s really creative, well blended. Though it did come off a bit dry and is a perfect way to mix eat it with wine.

And finally,


The Strawberry Chocolate Cake, appeared to be a fondant, or a lava cake that has a very soft centre and warm chocolate syrup oozing out when you pushed it apart.

And for this dish, I highly recommend new wine drinker to mix it with a Moscato d’Asti; slightly fizzy, sweet champagne like white wine that has been proven EVERYONE will like.


Since the day, I have been going back to tasting room for more and more Moscato D’Asti. And guess what, on the day of my birthday, I ordered so many, I literally wiped the store clean of wine. So if you want more, you need to wait for their next stock to come. :p

(Before I reach there that is.)

PS// The lamb shank was delicious too! Soft and nicely cooked, medium rare I think, and the baby carrots were gorgeous.

Rating: 4/5
(wanted to give 4.5 but that might be totally because I love Moscato D’Asti aka Nivole. :D)

Nicolekiss Food and Diet First Contest!!!!

Ok, here’s a catch. I have a contest here for all you readers out there (you stand a high chance because apparently no one reads this blog -.-)

This contest is open to all Malaysians (if you’re a foreigner staying in Malaysia, also can) Now, what you need to do is comment (with email address) in the section below, the most creative comment you can come up with of why you want to dine at tasting room.

And you stand a chance to win a DINNER with Nicolekiss and the director of Wine Cellar + Tasting Room, Ron Khoo @ Tasting Room. Deadline of contest is 16th March 2008!

So fast fast!! Comment comment!!!

Tasting Room
65-1 (above Wine Cellar)
Jalan Bangkung, Bukit Bandaraya
59100 Kuala Lumpur

Tue-Fri: 11.30am till late
Sat-Sun: 5pm till late
Public holidays: 5pm till late

Tel: +603 2092 4404

Wednesday, March 5, 2008

Onde-onde from Cupcake Chic

Yay, I finally got my Onde-onde cupcake yesterday. Yum yum...

onde-onde cupcake

Adapting from its counterpart concept,


Soft, sweet, pandan flavour cupcake, sprinkled with roasted coconut flacks and Gula Melaka (Malacca Sugar) fillings.... I quite like this.

I could be biased. (Onde-onde is a Melaka food, aka my hometown :p)

Tuesday, March 4, 2008

Cupcake Chic, The Curve


Cupcakes galore… Once again my sweet tooth has set my journey out to look for more cupcakes~ Yum~

chocolate cupcakes

This time I was introduced to this very chic Cupcake Chic at the Curve by a lovely lady from The Star, Jaya – the girl who featured me on The Star Metro.

Cupcake Chic is situated next to Secret Recipe and right out side of the shopping mall facing the street. So if you’re wondering inside, you’ll not be able to find it.

cupcake chic shop
The owner of this place has a food blog too.

Their old concept was to serve on the go, but now you get to sit outside on some small tables and eat cupcakes with your hand, or on a plate. (Spoons not provided though)

We had some gorgeous cupcakes here. One of it is the Masala Chai.

masala chai

A cupcake fusion of cream cheese and Chai (a type of spicy tea); it’s perfect for those who doesn’t like their cupcakes too sweet. The cream cheese on top gave the cupcake the tinge of sweetness it needs and it’s something I can eat it over and over again without over-dosage of sugar.

I also had the more traditional pick that will never go wrong - chocolate cupcake.

fatal attraction cupcake

Not just any chocolate. It’s Fatal Attraction. The name says it all. :D

When we were done, the waitress there recommended one of their latest product – Red Velvet. Said to be very famous in the states.

red velvet cupcake

It’s a type of chocolate that is not too sweet, unlike most chocolate, it’s Red in colour.

spoon of red velvet

I find it amusing, Jaya didn’t like it though. It’s definitely a different taste of chocolate; I probably would like it more if I didn’t have Fatal Attraction, it lacks richness as compared to your classic chocolate cupcake.

They don’t have all the cupcakes everyday though. Here’s a menu.

menu list
Click for large here.

I think I wanna get myself an Onde-onde cupcake this Tuesday.

Oh wait! Today is Tuesday! Yay! *runs off*

Rating: 3.5/5 (lacks environment)

Price per cupcake: RM4.50

Cupcake Chic
Lot GZF-4, Ground Floor
The Curve, Mutiara Damansara
Tel: 03-7726 9075
Fax: 03-7726 9058

Saturday, March 1, 2008

Heng Hua Kuih (Cake)

This is a secret family recipe that has been passed down since my great grandparents is the recipe of Heng Hua Kuih.

The cake which my family still eats every Chinese New Year since I was born, other than my aunt’s famous pineapple tarts.

First it requires a lot, I mean A LOT, of egg yolks, thus very unhealthy (what’s nice is not?), and very yellow.

before mix

Roll them into a big pao size dough and set aside.


Flatten each one by the roller pin and then by hand to perfection.

flatten dough

It has to be a rectangular.

Then, spoon two full generous (my aunt usually only put one spoon full which I think it’s too little) dollops of melted chocolate and condensed milk.

chocolate spreading

Finally, easily row them up in papers.

roll in paper

Set directly onto the over tray and bake.

place in oven tray

Once done, just take it out, slice them up and put in a jar.

heng hua kuih

There you go, our very special family secret recipe – Heng Hua Kuih.

If I share with you the recipe then it wouldn’t be a secret would it? :p