Category Archives: Cooking Classes in KL

July 2018 Baking and Cooking Classes

This month has been a month full of Private Classes so hence the lateness in posting.


Saturday July 21st 11 to 2 pm
An old English style tea cake which is always a favorite. You will learn to make;
1. Orange Cake
2. Mocha Butter Cake
3. Butter Cream
4. Chocolate Butter Icing
Please bring a high container to take home your piece of cake. This is a fully hands on class.

Price Per Person: RM140


Kek Lapis Durian

Sunday July 22nd 2 to 5 pm

A Durian Lovers Class!

Learn the fundamentals of making a Durian Layer Cake. We will be using fresh durian. With the sudden glut of Durians, I thought why not have some fun with it.

This is a fully hands on session from mixing the cake to baking it layer by layer.

We will be using Musang King Flesh.

Class will commence once there are 3 students.



Price Per Person: RM150

Please book by Friday afternoon so I can get Durian flesh

A Mutton Class

Saturday July 28th 11 to 2 pm.

Learn to make two Mutton Curry Dishes.  One Malay and one Indian style.  You will learn;


Mutton Rendang Tok

  1. Mutton Rendang Tok
  2. Mutton Mysore

Price Per Person: RM140


Please whatsapp me at 0166827465 to book your place. Classes are held at 70 Road 14/24 PJ.

Watch out for next months MOONCAKE CLASSES!

June 2018 Baking and Cooking Classes

Quick and Healthy Salmon Class

Saturday 2nd June 10 to 12 pm

Learn to prepare some quick meals.  You will learn;


  1. Pan Fried Salmon
  2. Citrus Baked Salmon
  3. Curried Vegetable Salad
  4. Raw Sambal


Price Per Person: RM150


Beriani Class

Saturday June 2nd 2.30 to 5.30

Learn to make two types of Beriani.  You will learn to make;

  1. Hyderabadi Mutton Beriani Dum
  2. Chicken Malabari Beriani


Price Per Person: $140


Banana Butterscotch Cake with Salty Butter Scotch Sauce

Sunday 3rd  June 2.30 to 5.30 pm

A Big cake with a Long Name with an equally Big Taste. You will learn;

Banana Caramel Cake

  1. Rich Banana Cake
  2. Butterscotch Frosting
  3. Salty Butter Scotch Sauce
  4. Assembling the cake

Each person will get a large piece to take home.

Price Per Person: RM120


Thosai and Idly – An Indian Breakfast

Saturday June 9th 10 to 1 pm

Learn to make Indian Breakfast delights. You will learn to make;


  1. Idly
  2. Thosai
  3. Masala Thosai
  4. Potato Masala
  5. Coconut Chutney


Price Per Person: RM125

This is a hands on class.  Be prepared to work.


Dim Sum Class

Saturday 9th June 2.30 to 5.30

Learn to prepare simple Dim Sum Dishes. You will learn;


  1. Chicken Siu Mai
  2. Chicken Feet
  3. Woo Kok

Price Per Person: RM140


Nasi Kerabu Class

Sunday 10th 10 to 1 pm

I accidentally canceled this class last week thinking I didn’t have enough people. I am so sorry for those concerned.  So here goes.

I’ve had Nasi Dagang during the Ramadhan period and everything seems to be less. Less Flavor, Less Ingredients Less Quantity and Not really nice. So I’m doing a class. You will learn;


  1. Nasi Kerabu
  2.  Oven Roasted Ayam Percik
  3. Sambal Kelapa with Shredded Fish
  4. Kuah Tumis

Price Per Person: RM140


Taiwanese Sponge Cakes

School Holiday Cooking Class

Wednesday June 13th 11 to 1 pm

Learn to make Taiwanese Fluffy Sponge Cake. You will learn;


  1. Orange Sponge
  2. Cheese Sponge

Price Per Person: RM130


Nasi Lemak Class

Holiday Class

Friday June 15th 2 to 5 pm

Learn to prepare Malaysia’s National Food. Nasi Lemak. You will learn;


  1. Nasi Lemak
  2. Ayam Goreng Berempah (Spicy Fried Chicken)
  3. Sambal
  4. Sotong Sambal
  5. Crispy Fried Fish

Price Per Person: RM150


Kuih Class 3

Sunday June 24th  11 to 2 pm

  1. Pulut Panggang
  2. Pulut Panggang Filling
  3. Pulut Tai Tai
  4. Kaya

Price Per Person: RM140


Hainanese Chicken Rice

Saturday June 30th  10 to 1 pm

Learn to make Hainanese Chicken Rice. You will learn to prepare;

  1. Silken Chicken
  2. Heong Fun
  3. Chilly Sauce
  4. Ginger Garlic Oil
  5. Sweet Soy

Price Per Person: $130

Please whatsapp 0166827465 to book your classes.  Please check my facebook Cooking with Nicholas for updates or newer classes.

Classes are held at 70 Road 14/24 Petaling Jaya

April 2018 Cooking and Baking Class

I started the month with a Kuih Class. Kuih (Pronouced Kway) are local sweet or savory delights Malaysians and Singaporeans have for breakfast or tea.  Kuih is a delicacy that goes back to hundreds of years where it was deftly prepared by Nonya Ladies.  Now almost every race had their own variation of Nonya Kuih.  There are not many good Kuih Sellers around, so it is something we need to preserve.

So from this month onwards I will hold a Kuih Class every month featuring different Kuihs from the Nonya People as well as Malay Kuih.  This years  endeavor is called……. My Kuih Quest!

Soft Bread Class

Saturday April 14th 10 to 1 pm

You will learn to make Japanese Soft Bread along with variations of;


  1. Bread Loaves
  2. Cheese and Onion Scrolls
  3. Ikan Bilis Sambal Filling
  4. Sausage Bread


Price per person: RM140 (Class will commence once there are five students)

Roasting Class – Let’s do a Leg of Lamb

Saturday April 14th 2.30 to 5.30

Let’s roast a leg of lamb and prepare its accompaniments complete with dessert . You will learn:

roasted lamb

  1. Roasted Leg of Lamb
  2. Roasted Spicy Pumpkin
  3. Salade Nicoise
  4. Old Fashioned Bread and Butter Pudding


Price Per Person: RM 150 (Class will commence once there are 6 students)

Let’s make Pies!

Sunday April 15th 2.30 to 5.30

Learn to make Short Crust Pastry and pies galore. You will take home all the different pies. You will learn:


  1. Short Crust Pastry
  2. Potato Topping
  3. Creamy Chicken and Mushroom Filling
  4. Apple Pie

Price Per Person: $135 (Class will commence once there are 6 students)



Baked Cheesecake Class

Saturday April 21st 10 to 1 pm

The long awaited cheesecake class is here, learn to make;


  1. Baked Cinnamon Apple Cheesecake
  2. Baked Peanut Butter Chocolate Chip Cheesecake

Price Per Person: $120 (Class will commence once there are five students)


Crème Brulee and Tart Class

Saturday April 21st  2.30 to 5.30 pm

Learn to make this favorite dessert of many. You will learn


  1. Sweet Paste
  2. Vanilla Crème Brulee
  3. Fruit Tartlets

Price Per Person: $125 Class will commence once there are 6 students

Tea Time Favorites

Sunday  April 22nd  10 to 1pm

Today is tea time favorite day.  You will learn to make;


  1. Chicken Curry
  2. Pulut Kuning
  3. Roti Jala


Price Per Person: RM100 (Class will commence once there are 6 students)


Indian Cooking Class

Sunday April 22nd  2.30 to 5.30

 Learn to make a Northern Indian Meal. You will learn to make

  1. Vegetable Beriani
  2. Smoked Mutton Curry
  3. Palak Paneer
  4. Learn to make Paneer from scratch

Price Per Person: $150 (Class will commence once there are 6 students)


More Classes will be added later in the week.

Please whatsapp 0166827465 to book your classes.  Classes are held in PJ section 14. Please refer to my FB page Cooking with Nicholas for weekly updates.

March Baking and Cooking Classes

French Baguette – French Bread

March 10th 10 to 1.30

Bake two types of French Bread from scratch. You will learn;


  1. Original French Bread/ Bahn Mi / French Baguette
  2. Easy French Bread


Price Per Person: $130

This is a fully hands on class. (class will commence once there are 4 students)


Old Fashion Butter Cake and Butter Icing Class

March 10th 3 to 5 pm

An oldie but a goodie, learn to make Butter Cake and decorate your own cake with butter icing.  You will be taught to decorate with basic icing nozzles.



Each student will get their own cake to decorate.

  1. Butter Cake
  2. Butter Icing
  3. Spreading Butter Icing
  4. Piping the sides
  5. Stars and Blobs

Price Per Person: $130 (Class will commence once there are 4 students.

Students who wish to attend this class will have to pay their fees in full by the 8th as I need to bake a cake for each student to practice on.


Japanese Bread – Soft Bread

March 11th 10 to 1 pm

My favorite bread because I get to make stuff with it.  You will learn;


  1. Soft Bread
  2. Polo Bun
  3. Coconut Rolls
  4. Bread Loaves


Price Per Person: $130 (Class will commence once there are 4 students)


Pang Susi

March 11th 2.30 to 5 pm

Learn this age old recipe which has always been a tea time favorite with the Eurasians and Cristang people. This is always the original soft bread.

You will learn;


  1. Pang Susi Bread Dough
  2. Chicken Filling- non spicy
  3. Spicy Tuna and Sweet Potato Filling


Price Per Person: RM100  (Class will commence once there are 5 students)


Rainbow Cake

Saturday March 17th 10 to 1 pm

Everyone ooohs and aaahhs when you cut a rainbow cake. The colors always make everyone excited.  Let’s learn how to make this cake.


You will learn;


  1. White Cake
  2. Swiss Butter Cream
  3. Assembling the Rainbow Cake

Price Per Person: RM145 (Class will commence once there are 4 students)

Please bring a square container to take a big piece of cake home.


Salted Egg Cheesecake

Saturday March 17th 2.30 to 5.30


This was a chance tasting and I was hooked.  And it is not even difficult.  The Topping was one of a kind as well, so you will be learning;

  1. Salted Egg Cheesecake
  2. Century Egg Cheesecake (Pei Tan)
  3. Spicy Savory Topping
  4. New Easy Base

Price Per Person: $150 (Class will commence once there are 5 students)

Chocolate Indulgence

Sunday March 18 th 10 am to 1 pm

 A class for all Chocoholics. Learn to make easy favorite Chocolate Delights.  You will learn to make


  1. Chocolate Marbled Brownie
  2. Chocolate Truffle Tart
  3. Chocolate Muffins


Price Per Person: $140

(Class will commence once there are 5 students).

Please bring three containers to take home your goodies.


Pasta Class  – Make Pasta from Scratch

Sunday March 18th 2.30 to 5.30

Let’s make Pasta.  We will make the pasta from scratch and finish off preparing two family favorites.  These are foods that can be prepared and packed for school or for work. You will learn;


  1. Pasta from scratch
  2. Double Mushroom Creamy Sauce
  3. Vegetable Lasagna


Price Per Person: $140

Class can only commence once there are 5 or  6 students as we need the volume to prepare the pasta dishes.

French Macaron Class

Saturday March 24th 10 to 1 pm

Let’s make Macarons.


You will learn to make:


  1. Macarons
  2. Chocolate Black Sesame Filling
  3. Sour Lemon Cheese Filling

Price Per Person: $150

Class will commence once there are 3 students

Easter Class

Sunday 25th 10 to 1 pm


Learn to make Easter Goodies. You will learn to prepare;

  1. Hot Crossed Buns
  2. Almond Cake – Gluten Free

Price Per Person: $120 Class will commence once there are 3 students.

Curry without Coconut Milk 2


Sunday March 25th 2.30 to 5 pm

  1. Chicken Devil Curry
  2. Dry Mutton Curry
  3. A Hearty Vegetable Dhall Curry

Price Per Person: $150

(Class will commence once there are 5 students)

Please bring three containers to take your curries home.

Please whastapp 0166827465 to book your place.  Please book early.

Classes are held at PJ section 14


2018 January and February Cooking and Baking Class

Savory Cookies

Saturday 13th 10 to 1 pm

Learn to make savory cookies.  These are cookies with minute amounts of sugar or almost none.


  1. Curry Laksa Cookies
  2. Cheese and Garlic Cookies
  3. Bak Kwa Cookies


This is a fully hands on class, please be prepared to work.

Price Per Person: $140


Cookies Again !!

Saturday 13th  2.30 to 5 pm

Learn to prepare these cookies with ginger infusion.

  1. Peanut Butter and Choc Chip Shortbread – Rustic
  2. Ginger Cookies
  3. Learn to make your own ginger powder

Price Per Person: $100


Salted Egg Cookies, Salted Egg Prawns  and Salted Lava Cake 

Sunday 14th 10 to 1 pm

Let’s get down and salty.. learn to prepare some salted egg favorites.  You will learn;

  1. Salted Egg Cookies
  2. Lava Cake with Salted Egg Filling
  3. Prawn with Salted Egg

Price Per Person: $150

Prawn and Vegetable Cracker Class

Sunday 14th  2.30 to 5.30

February 1st 2.30 to 5.30

Crackers seem to be rather expensive these days and not necessarily nice. Make your own from scratch.  You will be learning;



  1. Prawn Crackers
  2. Vegetable Crackers – Sweet Potato with added flavors for a different kind of cracker


This is a fully hands on session, please be prepared to work.

Price Per Person: $130


Pineapple Tart Class

Saturday 20th  10 to 1 pm

A favorite of every festive in Malaysia. Learn to make two types of pineapple tarts.

You will learn two types of pastries and the jam of course.


  1. Old Fashion Pineapple Tart – Opened Tarts
  2. Rolled Pineapple Tart
  3. Pineapple Jam


This is a hands on class, please bring containers to take home your cookies

Price Per Person: $130 (Class will commence once there are 5 students)

Boiled Fruit Cake

January 21st 2 to 5 pm

Learn to make Boiled Fruit Cake from Scratch.

Please note, Boiled Fruit Cake is baked after the boiling process.

This whole 1.7 kilo cake only contains 3 Tablespoons of Sugar.

Alcohol will be used unless otherwise stated.

Boiled Fruit Cake.jpg

Price per person: RM85

Pasta Class 

Saturday 27th 2.30 to 5.30

Learn to prepare three types of Pasta Dishes. You will learn to prepare;


  1. Pasta Carbonara – The Proper Way
  2. Nonya Style Aglio ed Olio
  3. Pasta Goreng

carbonara 2

Price Per Person: $140


Roast Chicken Class

Sunday 28th 2.30 to 5.30

Learn to Prepare Roast Chicken, the easiest and least messy and all its accompaniments.  Each person will take home a thigh and drumtick.


  1. Roasted Chicken
  2. Roasted Chicken Thigh and Drumstick
  3. Honey Glazed Carrots
  4. Old fashioned Duchess Potatoes
  5. Chicken Gravy

Price Per Person: $140


Bak Kwa Class

Wednesday January 31st 2 pm to 4 pm

Learn to make Bak Kwa


We will be using chicken to make this delicacy. Please be prepared to work in front of the BBQ.

Price Per Person: RM95 (Class will commence once there are 5 students)


Nasi Lemak Class

Saturday  February 3rd 10 to 1 pm

Learn to prepare this Nations favorite dish. You will learn;

  1. Nasi Lemak
  2. Beef Rendang
  3. Sambal
  4. Sambal Sotong

Price Per Person: RM150


Laksa Class 1

Sunday February 4th 10 to 1pm

Learn to prepare 2 types of laksa rich in fish;


  1. Johor Laksa
  2. Assam Laksa

Price Per Person: RM130


Portioned Cheesecake

Sunday February 4th 2.30 to 5.30

It is always easier to eat portioned size cake, especially cheesecake.  Here are three of my favorite cheesecakes.


  1. Cheesecake Brulee
  2. Spiced up Pumpkin Cheesecake
  3. Apple Cheesecake with Salty Caramel Topping


Price Per Person: RM150


Laksa Class 2

February 10th 2.30 to 5.30

Learn to make two types of Laksa;


  1. Nonya Laksa
  2. Curry Laksa


Price Per Person: RM120


Mutton Curry Pies  and More

Saturday February 24th 2.30 to 5.30

Pies have always been my favorite thing.  You will learn,


  1. Creamy Mutton Curry Pie
  2. Apple Pie
  3. Short Crust Pastry for pies
  4. Potato Topping


Price Per Person: $145


More classes will be uploaded this week.

Please whatsapp 0166827465 to book your classes.

All classes are held in PJ section 14.

October 2017 Cooking and Baking Classes



Saturday October 7th 10 to 1 pm

Nasi Tomato

Tomato Rice has always been difficult because for as long as I’ve done it , it always doesn’t cook so well. Now it does!

  1. Nasi Tomato
  2. Mutton Kurma
  3. Achar Jelatah

Price Per Person: RM135

Saturday October 7th 2.30 to 5.30

Sujee Cake and Love Cake

This Sujee Cake Recipe is more than 100 years old.  This was my parents wedding cake and the person who made the cake passed on a few years ago well into her 90s and this recipe belonged to her mother.

This Love Cake is slightly less heavy then the ones you find in Sri Lanka which is full of sugar that no one eats it at wedding.  I learnt mine from the famous Mrs Foenander.

You will learn;

  1. Old Fashioned Sujee Cake – Semolina Cake
  2. Love Cake

Price Per Person: RM140


Sunday October 8th 10 to 1 pm

Indian Style Chicken Class

I haven’t had this class in a while, because the last time I was quite flustered.  I learnt this in India and when it is not my recipe and I am teaching it, it can get difficult.  So now I’ve refined it and let’s do it again.  You will learn;


Malai Tikka

  1. Chicken Tandoori
  2. Chicken Malai Tikka
  3. Chicken Lollipop

Price Per Person: RM145


Sunday October 8th 2.30 to 5.30

Smoked Mutton Class

The wafting aroma of Smoked Mutton when you open it at the table for your family and friends will leave everyone in awe.  Always does at class anyhow.  You will learn;

  1. Smoked Mutton
  2. Oven Baked Naan Bread
  3. Smoked Brinjal

Price Per Person: $130 (Class will commence once there are 6 students)


Saturday 14th 10 to 1 pm

Mutton Beriani Dum and Fish Beriani

I learnt this in India and Malaysianised the cooking method simply because I found it difficult for myself and also for my students.  So now you will learn no hassle Beriani Dum and Fish Beriani.


  1. Mutton Beriani Dum
  2. Fish Beriani – Boneless

Fish Beriani

Price Per Person: RM140


Saturday 14th 2.30 to 5.30 pm

Mutton Mania.  

It’s the month of Diwali, and Mutton is the “in meat” at most Indian households.  In fact Mutton these days is eaten by everyone.  There is no such thing as mutton smell if you buy good mutton and you use enough ingredients. And you do not need coconut milk at all!

You will learn;

  1. Mutton Vindaloo
  2. Mutton Kheema
  3. Making stuff with Mutton Keema

Price Per Person: $140 (class will commence once there are 6 students)


Sunday 15th 10 to 1 pm

Butterless Cakes – Kasutera Cake and Japanese Ogura Cake

As much as I love buttery cakes, these are butter free.

  1. Nagasaki Castella Cake – a cake from the Portuguese that entered into Japan hundreds of years ago
  2. Japanese Ogura Cake


Price Per Person: RM140


Sunday 15th 2.30 to 5.30 pm

Prawn Mee 

Learn the art of preparing Penang Prawn Mee

You will learn to prepare;

prawn mee1

  1. Two Prawn Broths require for the preparation of the soup
  2. Chilly Paste
  3. Prawn Soup
  4. Other Accompaniments

Price Per Person: RM130 (Class will commence once there are 4 students)


French Macarons

Holiday Class

Wednesday 18th 2 to 5

Learn to make these little morsels that everyone seems to either hate or love.  You will learn the fundamentals of making;


  1. French Macarons
  2. Cheesy Sambal Filling
  3. Cranberry Ganache

Price Per Person: $150 (Class will commence once there are 3 students)


Mutton Curry Bread

OCTOBER 21st 10 to 1 pm

Learn to make Mutton Curry Bread.

You will learn to prepare;


  1. Bread
  2. Mutton Curry
  3. Assembling and baking the Mutton Curry Bread


Price Per Person: RM140

Fruit Cakes Again

October 22nd 2.30 to 5.30

Learn to make;


  1. Sri Lankan Fruit Cake (Semolina Fruit Cake)
  2. Dundee Cake


Price Per Person: RM150


Chocolate Indulgence

Saturday 28th 2.30 to 5.30

Let’s make some Decadent Chocolate Flavors, you will learn to make;


  1. Rich Chocolate Brownies
  2. Decadent Chocolate Chip Cookies
  3. Chocolate Lava Cake

Price Per Person: $135

This is a hands on class.

Vegetarian Class

Sunday October 29th 10 to 1

I was once a vegetarian.  These were some of my favorite foods

  1. Angel Hair Kerabu
  2. Home Made Cheese Crackers
  3. Carrot and Chickpea Salad
  4. Vegetable Cutlets

Price Per Person: $140


Salted Egg Cream Puffs

Sunday October 29th 2.30 to 5.30

Learn to make Salted Egg Cream Puffs with Almond Topping


Learn to make;

  1. Choux Paste
  2. Salted Egg Filling
  3. Almond Topping


Price Per Person: RM135


Please whatsapp 0166827465 to book your classes.

Classes are held at 70 Jalan 14/24 Petaling Jaya.

The Four Foodies – Taking on the Pearl of the Orient – Day 1

This much anticipated trip took place on Merdeka Day.  The four of us set off at around 5.30 am, anticipating we might reach there in the early afternoon, seeing that it was quite early and all.  Well that all changed the moment we reached the Sungai Buloh and realized maybe a thousand more people had the same thought and left the same time as us.

The traffic was still moving and as time went on it just got slower and slower and so the girl on waze suggested we take a detour which we did at Slim River.   Now truth be told I have not been to Penang in decades.  All these places I passed through with my parents when I was a wee kid and while I remember some things, Wow!!! Slim River had buildings everywhere.  All I remember of Slim River was a little bridge.  I didn’t even remember if we stopped by at Slim River but I’m told by mum that it has nice Pao.  Well… everything was closed as it was still not even 7 am yet.  So we drove by with food on our minds till we passed through Tanjung Malim and still shops were not opened.

I was rather enchanted to see some of the old Malay houses amidst modernity, and there was even morning mist.  We Kuala Lumpur and Petaling Jaya people see this in our area and it’s Haze.



We were looking forward to reach Ipoh for a good dim sum breakfast but voice on Waze told us other wise.  So we decided on Bidor.  I remember Bidor as a place when my parents would stop and we’d buy biscuits like Chicken Biscuit, Shat Kek Mah, this Peang and that Peang, Pomeloes and all the knick knacks my parents grew up on.


Then we went to the famous Pun Chun which sells Herbal Duck with Wonton Noodles.  It was around 9am or so and the place was chockers.  People were standing around waiting for tables with dirty looks on their face, something I really hate but since the others didn’t mind I had to play along and then I chanced on a table outside.  So we ordered.  Foodie Girl said I could not have the duck because I had a swollen ankle, with rolling eyes I agreed on some normal wonton noodles.



No more old style porcelin cups.

The wait for the food was just as long.  Also I’d like to note that I had my first ever Kopi Kaw Kaw or really strong coffee.  I didn’t think it was all that.  It was not so flavorsome as I thought it would be.  The others said the same. 

While waiting we ordered Woo Kok which is Yam Puffs with Char Siew Filling.  Now these were really nice, it was piping hot and made up for the waiting. It was very crispy on the outside because it was just fried.  We also ordered fish balls and these were nice springy fish balls. I could have had a few more plates of these.  I don’t usually like fish balls but these were pure and nice.

Food arrived.  Everyone had a bowl of soup with a piece of duck hanging out of the bowl and won ton noodles and I was got mine a few minutes later.

I thought it would be a trite messy with the duck still on the bone but the meat just fell off.  The soup alone was slightly similar to a very light bak kut teh with dried longans and kei chee for sweetness. It was truly satisfying, I drank all the soup that was left behind.

My wonton noodles arrived and the noodles were a perfect al dente.  Still chewy and springy and not flat and soft like what I usually get.  The won tons were flavorsome and not fatty and the meat was nicely flavor and not so thick in taste.

Interestingly my grandfather used to go to Pun Chun in the 50s with my dad, and my parents took us as kids and next week my niece will be eating at Pun Chun as well.  Grandpa used to be friends with the old man I’m told.  Talk about history.

Walking around Bidor gives a sense of olden times.  No doubts it is packed with buses and cars, we almost didn’t even get a park, but even if it was decades long that I stepped into Bidor I still remembered it.

Mum says you should try eating at the market across from Pun Chun,  you will not miss it with all the umbrellas.

As we walked to the car, we saw a Mak Cik selling Nasi Lemak, and Indian man selling Appam and other Indian stuff then another Indian lady making Putu, and an Indian Muslim lady frying curry puffs which were very nice I might add, and cucur.  I didn’t take photos sadly.  I wished we spent a day or two here now.

So we’re off to Ipoh now hoping for some Dim Sum for lunch.

We took the trunk roads and the traffic was crawling so everyone decided to pay a visit to Kellie’s Castle.  Everything has changed in Batu Gajah. Mum is from Batu Gajah so I knew bits of this and that.  We reached Kellie’s Castle and there were so many people around and it started getting hot so the rest plodded on while I hung around.  While I was looking at stuff I spotted this wonderful looking antique pot but the person wanted RM450 which was a bit too steep even though he claimed it belonged to his grandmother.  It would have been an excellent decorative and a real show piece.  Alas.. one can’t have everything now can we?


It was getting hotter and hotter and a trite uncomfortable when we finally reached Ipoh.  Traffic was crawling even at the trunk roads.  So when we reached Ipoh all in anticipation for Dim Sum, alas once again, we can’t have everything now can we? … because every dim sum shop we passed was closed, and the ones that were opened were crowded so we proceeded to Kong Heng Restaurant.

I had been here a few years ago with Seok Hean and Eddie and so I knew what to order.  As usual walking along the street, the lady selling Bak Chang was still there selling her Dumplings, and as much as I wanted to buy it, as usual I didn’t buy it.. so sad when you think too much sometimes.

Once again we had to wait for our table. I guess this was the training ground of what was in store for me in Penang.  I never have to wait for tables at a restaurant.  So this was all new and bothersome to me.  Two pet hates…waiting for a table and lining up for food!

So we went in and Foodie Boy 1 was sent to do the ordering.  We ordered Chee Cheong Fun with Curry Gravy  and Stuffed Chee Cheong Fun.  Pork Satay was on the list of course along with Sar Hor Fun and the quintessential Crème Caramel and Tau Fu Fa.


I’ve never had stuffed chee cheong fun before although mum made it once last year, and this was stuffed with Jicama Bean (Sengkuang) cooked much like you would for popiah with bits of spring onions and with just the right amount of tim cheong and chilly sauce and a sprinkle of sesame seeds.  I hate my chee cheong fun drowned in tim cheong and chilly sauce but they got it just right.  I could have easily had two plates of it.


The Chee Cheong Fun with the Curried sauce was as always just fantastic.  The lightness of the sauce was  perfect for the chee cheong fun unlike the thick ones we get here in PJ.  As Chee Cheong Fun is a soft rice noodle, the light curry gravy complements it perfectly.  They always get it right here.  The flavor although light was evident.  It wasn’t watered down curry.

The pork satay was nice and chunky but today it seemed to lack a bit more flavor unlike when I had it the last time.  It did go well with the sauce so it wasn’t so bad in the end, but for me before I dip something in sauce, I like to taste it as it is.


Then the crème caramel as always was just a perfect ending.  Now don’t go and bag the Crème Caramel, it may not be the best of the best but eating in these conditions, this was really good.  A sweet ending. Always!

Sar Hor Fun never came! I doubt they even missed us when we walked passed them and left.

Now we headed to Concubine Lane.  This is a lane full on food and drinks and knick knacks galore.

I was standing away from the sun while the others walked around and this sweet little Chinese Girl asked me to try the something. I was a little hesitant but I did just because she was sweet and polite.  I bought a packet after that along with mini mooncakes. It was cheap and really pretty.

The Kaya Kok was what I tasted and it was baking in the oven, so while waiting we walked across to have some soy bean and tau fu fa.  Tau Fu fa was silken but a tad bit sweet.  I would have liked to sit around but the others wanted to walk around so we left.  I went across to collect my Kaya Kok but I had to wait as it was still not ready so I sat there and waited and took some photos of the unbaked product.


The Kaya Kok was just wonderful.  A bit sweet but then hey Kaya should be sweet.  And they didn’t give you a thick piece of pastry to drown the kaya flavor but instead it was encased in a nice thin pastry.  It was perfection even though we ate it a few hours later in the massive traffic jam we had to go through on the highway.

There was so much to do in Concubine Lane but the heat and time was a factor. So we continued our journey.

Penang was still a long way to go and the traffic and the heat didn’t make it any easier and the accident that occurred started a jam kilometers before the tunnel and kilometers after that.  I’ve never been through a traffic jam like that in my life not even in India.  But when you’re with friends, it’s not too bad because everyone will laugh and make comments and it will pass.

All through the trip there were decade’s worth of changes.  Buildings, factories, houses, roads, everything and off course Tolls.

Soon Penang was in sight.  Now we were wide awake.  We decided to take the ferry into Penang, and guess what?  We had to wait!

Gone were the days when the ferries moved up and down every few minutes.  It was a 30 minute or so wait before we moved into a ferry.  I was most excited.

Surprisingly, there were more pedestrians on the ferry this time, a few cars and many many people either going to work or returning home from the mainland.  What a vast difference it was from the time I was last on the ferry.  First thing I did when I got out from the car was to count jelly fish just like when I was a kid with my sister. There wasn’t any.  I finally saw one when we were nearing the end of the ferry ride.  Everything changes I guess.

You can breathe the air of oldness in Penang.

So we drove through Penang town towards Batu Ferringhi. The last time I was in Penang, Batu Ferringhi was more forests than anything else.  Now it was as happening as Phuket and Seminyak Town or Kuta Town in Bali and the traffic was even worst.  I never realized how winding the roads were and a trite scary as well.  So now were going towards Teluk Bahang for a seafood dinner.  It was a long and winding road I tell you.  The traffic was on the other side so it was not so bad, but the sharp turns and the speed some of these cars were going was rather terrifying.  We were lucky Foodie Boy 1 was a cool and calm driver, because I would have been cursing every man, woman and child.

Finally after turning in a side road and through a muddy and sandy road we arrived at Fishing Village Seafood Restaurant.  It was a little shanty place from perhaps the early 80s or even the 70s, nothing looked new, in fact some parts did look down right rotten, but the sight of the expensive cars parked nearby said something else.

We were really hungry, so we ordered.

Food took a while and we were forewarned so we had to just wait because there were three tables before us who were waiting as well.


The first was the Fried Calamari.  It was nice and crispy and certainly not a let down.  It was nice to pick as we waited for the next few dishes and it stayed crispy to the very end.


Then the Oysters topped with Roux and cheese came.  We only ordered four oysters and after eating it, I think we should have ordered more.  While it was suppose to be western it still had a nice kick to it so the flavors came out better.  The Oysters remained just right despite the cheese being a nice golden.  It was good. The crispy friend garlic gave it a nice flavor.


The fish arrived.  We had a Snapper cooked Thai style.  The stock was a nice light Tom Yam Flavor and it enhanced the flavor of the fish that was alive a few minutes earlier.  No fishy smell, the meat was easy to get to without much bones.  The Tom Yam Stock was a nice soup as well.  I always love the garnishing.


Tofu with Seafood was next.  I liked the flavor of this and there was enough Seafood in it to deem it Tofu with seafood.  They were not stingy with their seafood and it was nice comfort food.


Since Foodie Girl always like healthy stuff we ordered Bitter Gourd with Salted Egg.  Now I have had this in other places and there was never ever enough salted egg to mask the evilness or bitter gourd.  Not here.  There was enough salted egg and it gave  this usually punishment vegetable a nice flavor.  The Bitter Gourd remained crunchy but well cooked and didn’t look oily.


The salted fish fried rice came last.  Hmmm… it was nice with a lot of prawns and for some reason seafood stick, but there was hardly any salted fish.  Salted Fish fried rice should give you that sudden shock of salted fish but this was seriously lacking.  And when you did bite into a piece of salted fish, it was soft and not crispy.  A bit of a let down, but four hungry people still devoured it.  Perhaps if it was the first dish, we would not have been so picky because by now we were quite full.

There was Lobster and Crabs, and other seafood as well.  Almost every table took lobster.  Maybe if we ever go back, we’d get a lobster

Price wise it was ok.  Food was nice and comforting.  Ambience was a bit out but seeing the old rich flock there, so there must have been some allurement to the place, because the next table were Penangites who were back from Australia for holidays.  Big ears was listening.

So we drove back through the traffic passing by the myriad restaurants and night markets as careening through those tight turns and reached our abode for the next four days.  It was quite high up as well.

Before we went to bed, Foodie Boy 2 gave us a rundown of tomorrow’s happenings.


To be continued.