Tag Archives: Char Koay Teow

Cooking Classes for April and May 2013

This is probably the first time I have combined two months of classes. It is only because I will be away after the first weekend of May and will be back before the first weekend of June.

Kindly check my blog for updates on new classes and all. The blog is always updated if I am adding classes or even removing one or two to add in something else.

Please check, http://www.nicholaspillai.wordpress.com

Also do Like my facebook page Cooking With Nicholas, I may add some of our class photos there if I ever use my camera in class.

Hope to see you all this month and thanks for your support.

Red Velvet Cake
April 7th Sunday 10 to 1 pm

The much requested Red Velvet Class is here one LAST TIME. You will learn;

1. Red Velvet Cake
2. Chocolate Filling
3. Cheese Topping

This is a hands on session: Class will commence once there are 6 students. Please bring along a big enough container to take your piece of cake home.

Price Per Person: $90

Chocolate Indulgence 2 – CLASS IS FULL
April 7th Sunday 2.30 to 5.30

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: $95

(Class will commence once there are 8 students). Please bring three containers to take home your goodies.

Pasta Class
April 13th Saturday 10 to 1 pm CLASS IS FULL
Sunday April 21st 2.30 to 5.30 CLASS IS FULL


Sunday April 14th 10 am to 1 pm

Wednesday May 1st 10 to 1pm

2 Places Left

Learn to make Pasta from scratch. You will also learn to make a Lasagna and Aglio ed Olio.

Price Per Person: $90

Class will commence once there are six students. This is a hands on class

Cheesecake – CLASS IS FULL
April 13th Saturday 2.30 to 5.30pm

The long awaited cheesecake class is here, learn to make;
1. Baked Coffee Cheese Cake
2. Baked Cinnamon Apple Cheesecake
3. Baked Peanut Butter Chocolate Chop Cheesecake

Price Per Person: $110

(Class will commence once there are six students)

Curry Class is FULL
Curry without Coconut Milk 2
April 14th Sunday 2.30 to 5.30

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

Price Per Person: $100

(Class will commence once there are six students)
Please bring three containers to take your curries home.

Bread Class
Saturday April 20th 10 am to 1 pm

You will learn to bake;
1. Wholemeal Loaf
2. Semolina Bread
3. Bagels

Price Per Person: $95

This is a fully hands on class. Class will commence once there are 6 students

Puff Pastry Class is FULL
Sunday April 21st 10 am to 1 pm

After three wonderful classes thus far, I thought why not? So we’re doing it again.
You will learn to make:

1. Puff Pastry
2. Sausage Rolls – The real one
3. Creamy Chicken with Three Mushroom Filling

Price Per Person: $95

(Class will commence once there are 6 students)
This is a hands on class, please bring your containers to take your pies and sausage rolls home. PLEASE DRESS COMFORTABLY.

Mille Crepe
Saturday April 27th 10 am to 1 pm

The art of Mille Crepe – Learn to make Mille Crepe from scratch. You will learn to make the crepes, the mille feuille (Cream) and assemble the crepe and take your share home.


Price Per Person: $95

Class will commence once there are 6 students. This is a hands on session so please dress comfortably and bring a container.

A Classy High Tea
Saturday April 27th 2.30 to 5.30 pm

I like nice tea cakes and scones. Here are some of my favorites,
1. Chocolate Cupcakes with Salted Almond Icing
2. Orange Poppyseed Chiffon Cake
3. Fluffy Scones

Price Per Person: $95

Class will commence once there are 6 students

Chocolate Indulgence 1 – My Best Selling Class of 2012
Sunday April 28th 10 to 1 pm

Let’s make some Decadent Chocolate Favorites you will learn to make;
1. Rich Chocolate Brownies
2. Decadent Chocolate Chip Cookies
3. Chocolate Lava Cake

Price Per Person: $95

Class will commence once there are 6 students. This is a hands on class.

Vegetarian Class
Sunday April 28th 2.30 to 5.30

It’s been more than two months since I have eaten meat and so I’ve decided to hold a class on some of my vegetarian favorites. You will learn to prepare;
1. Spaghetti Kerabu
2. Vegetable Cutlets
3. Barley, Mushroom and Corn Salad
4. Carrot and Chickpea Salad
5. Home Made Cheese Crackers

Price Per Person: $100

Class will commence once there are six students.

Proceeds from this class will be donated to the Farm Animal Sanctuary, BRITAIN’S FIRST FARM ANIMAL SANCTUARY and last secure place for over 600 animals and birds rescued from abuse, neglect, slaughter and abandonment.

Old Fashioned Butter Cake and Butter Icing Class
Wednesday May 1st 2.30 to 5pm

Let’s make Old Fashioned Butter Cake and Butter Icing
You will also learn to do some basic decoration like spreading icing, piping the sides and covering borders on your own cake.

This is a hands on session, the old fashion way to make this is by using a spoon. So we will be doing it the old fashion traditional way.

Price Per Person: $95 (Class will commence once there are 6 students)

Fried Noodle Class CLASS IS FULL
Saturday May 4th 10 to 1 pm

Let’s learn to make some hawker favorites. You will learn
1. Mamak Mee – Original Penang Style
2. Hokkien Mee
3. Char Koay Teow

Price Per Person: $90

Class will commence once there are 6 students
Please bring three containers to take your foods home and please dress comfortably.

Creme Brulee Class
Saturday May 4th 2.30 to 5.30 pm

Learn to make this favorite dessert of many. You will learn
1. Sweet Paste
2. Pandan Crème Brulee
3. Vanila Crème Brulee

Price Per Person: $90

Class will commence once there are 6 students

Let’s make Sweet Breads is FULL
Sunday May 5th 10 to 1 pm


1. Cinnamon Rolls
2. Potato Bread
3. Raisin Loaf

This is a fully hands on session.

Price Per Person: $95

(Class will commence once there are 6 students)

Let’s make Macarons.
Sunday May 5th 2.30 to 5.30 pm

You will learn to make:
1. Macarons
2. Chocolate Black Sesame Filling
3. Lemon Curd Filling

Price Per Person: $95

Class will commence once there are 6 students

Classes will be held at 70 Road 14/24 Petaling Jaya. Please call 016 6827465 or email cookingwithnicholas@gmail.com to book and to make any enquiries.

Please check my blog http://www.nicholaspillai.wordpress.com

Fees are to be paid once you make a booking, if a class is canceled you will be refunded. If fees are not paid, your name will be not be placed on the list.

January 2012 Culinary Classes

This New Year is all about me having to lose weight because of staying away from the gym for far too long.  I just cannot seem to bring myself back to two years ago when I would be the first person at the gym each morning and also in the evening… Something is wrong.. so this month let’s start the ball rolling with something Vegetarian..It’s not often the most healthiest of options but let’s give it a try.

Vegetarian Red Velvet Cupcakes

January 8th Sunday 2 to 5 pm

Learn to make Vegetarian Red Velvet Cupcakes with a Cream Cheese Frosting and a Buttercream Frosting

You will learn all three of the above and then pipe it over your cupcakes.

Price Per Person: $90 (Class will commence once there are 8 students)

Private Class: $350

Oodles of Noodles – Hawker Delights

January 15th Sunday 2 to 5 pm

Learn to make different types of Noodle Dishes. You will learn to make

  1. Curry Laksa
  2. Char Koay Teow
  3. Mamak Mee

Price Per Person: $90 (Class will commence once there are 8 students)

Private Class: $400

Let’s do Roast Beef and good old Yorkshire Pudding

January 28th Saturday 2 to 5 pm

There’s nothing like roast beef with Yorkshire Pudding.  It was once a poor persons food but not anymore. 

  1. Roast Beef
  2. Yorkshire Pudding
  3. Roasted Potatoes
  4. Broccoli with Caramelized Onions and Pine Nut Dressing

Price Per Person: $100 (Class will commence once there are 8 students)

Classes will be held at 70 Jalan 14/24 Petaling Jaya, Please check my blog, www.nicholaspillai.wordpress.com . Call 016 6827 465 or email nicholas_pillai@yahoo.com for details.

If you have a group of 6 people or more interested in any particular class, please call me to book a day at least ONE week in advance.

Georgetown White Coffee – Jaya 33 Section 13 Petaling Jaya

Sunday was an eventful yet uneventful day. What was suppose to be a day of extreme sport saw the group of us all huddled up at Bukit Cerakah because of the shocking rain and then huddled up at Grace’s place.  So coming home in the afternoon, all one wanted to do was have nice snooze, which I did and then remembered I had a dinner date with my friend Chia Chen.

However, I called Dan to see if he wanted to join us and so I met him first for a “drink”, before dinner.  The venue suddenly changed to Georgetown White Coffee which opened about two weeks ago at Jaya 33.  I have seen photos taken by fellow foodie and Head Gym Instructor Su Yee, so that kind of piqued my interest to try the place.

Before they started building the place I was informed it was  Penang Food Place so I was rather excited having something like this near where I live as I have not been to Penang for yonks.  Last time was in my teens, so that makes it yonkers ago.

So we went it and I must say it was nice and big and had very nice décor and a very old British ambiance to it, with its ornate little cast iron metal décor that was something very British in those days and hardly found around today.  The place reminded me of some of the old houses you see in Melbourne where the little patio has a roof or awning and little sharp cast iron points that are usually hand made individually soldered to it.  Will get a photo to show what I mean.  I thought that was very nice and gave a strange colonial feel to the place, a uniqueness not found in most of the local coffee places. I personally like the French windows and the white squared windows just give it a homey feeling with class.  Rather European I should add.  Its Alfresco area gives you a very European feel for some reason, although you’re right in front of the main road.  I like the way this Georgetown was designed.

The café was well spaced out, and I cannot say how it must be during busy periods but I feel there was enough space to move around and me being the not so small kind could move around with ease.

So there I was supposedly for a “drink” with Dan.  The menu appeared and it was illustrated rather well and it was clean and straight to the point.  How long its appearance will last is another thing, but today being a two week old place, the menu looked nice. Have to say though I was expecting more Penang oriented food like Lobak, and Laksa and the likes, but here I was staring at the likes of French Fries and other western staples, as well as Malaysian Café staples like Nasi Lemak, Fried Noodles and other café foods found around.  I guess its that time when everyone is cashing in on Malaysian Café Concepts so uniqueness flies out the window! They did have a few Penang Staples of course.

I have to confess I am not a coffee person. So realizing there was no tea, I chose a Soy Cendol.  Personally I am also not a Cendol fan as I do not like coconut milk, so this should be right up my alley. I love anything Soy.

Dan ordered a Cold Coffee, and then ordered Congee, and Toast Bread and Two Soft  Boiled Eggs, and so I ordered Char Koay Teow, simply because this was a Penang concept café.  We were here for “drinks” by the way.

Drinks came first.  Coffee was good, but I have to admit there is only one place I have worked that served the best Cold Coffee ever, alas the place folded.  Pity no one emulated that coffee though.  Now the Soy Cendol was good too, I liked it, it was light and refreshing and did not go down my gullet leaving a thick coating of oil. That’s how I always feel when I eat anything with cold coconut milk.  This usually happens because the coconut milk is kept too long and so the oil coating rises up to the top and coagulates due to the cold temperature in the fridge.

So enough food technicality , I liked it but I think it would have been better if they used ice shavings instead of ice cubes because the ice shavings would have given it a more richer taste especially with the palm sugar.

So now the food came. Ok Congee being Congee, does not mean it has to look boring.  Now for a new place and surely they have seen how their competitions serves it, I felt if they had not used the four space bowl they used, it would look like downright hospital food.  The congee was not garnished, a little shallots or fried onions would have brought it out a little. The preserved vegetables came from a tin, the dace fish came from a tin, so in actual fact the only things cooked, in advance I might add was the rice, the anchovies, the peanuts and the salted egg.  So much for originality.  I am a fan of congee though, I love it whether I am sick or not, but somehow this did not do anything for me. Dan had it of course.  The Anchovies used was ok quality when compared to the price.   Presentation wise, the bowl had bits of rice on the side. Now as a new place, this is something they should prevent and do it now to set the standard.  Look at the photo to see the bits of rice on the side of the bowl.  It was not touched till after I took the photos.

The boiled egg, well you cannot go wrong with boiled eggs so I cannot comment there. They did use good quality eggs because the yolk had a wonderful orange color, and I did not have the time to take a photo because he who just wanted to have “drinks” gobbled it up.

My Char Koay Teow…. I have a penchant for Char Koay Teow. I know it’s not wonderfully healthy, but if you offer it I will taste it just to see how good yours is.  I have paid more then RM20 for Char Koay Teow so you know for me Char Koay Teow is serious business. And when you call yourself Georgetown White Coffee, your Char Koay Teow better taste Penang like because as said earlier yours truly has not eaten authentic Penang Char Koay Teow for yonkers!

Now for one, my  Char Koay Teow was red! I feel a tiny bit of blackness would have been good.  I am not one for black colored foods, but this one needed to be blackened a little more.  The taste was nice for what it was worth, but it lacked that slight burnt taste only a seasoned frying pan would give. It lacked Wok Hei!  And the three prawns was not very fresh. I am not a fan of prawns but I took a bite and it was a trifle bit soft.  Dan had a prawn too and confirmed it.  I would eat their Char Koay Teow again no doubts, but this time I will specify how I want it.  I like my bean sprouts totally undercooked, so next time I go there I will specify this.  I did think there were fewer cockles on my plate that day when compared to the photo in the menu and on their website.  Still I am just picky when it comes to eating out, so this is just my point of view.

The Kaya Toast came about the same time as everything else, and I feel sometimes waiters should be trained to ask if we want the kaya toast before our meal or after or even during. Ours came last of all the food and beverage we ordered.  Now Kaya Toast is a staple in every Kopitiam there is in this country.  I cannot give you a proper comment because by the time we finished eating and went for the bread it was stone cold, and really not nice anymore.  This is a typical example of a spoilt meal experience simply because of lack of training or lack of food appreciation.  This is usually the case when one hired foreign labor without them tasting the food they are to serve when it is good or bad, this meaning, training should include food that is piping hot, and the same food when it is served cold so these staff will know how to deal with these simple details to enhance the customers meal experience.

Ok Kaya Toast presentation. Pretty Standard, the two slices of toasted Roti Bengali, the slice of butter and the Kaya that looked like Cat Poo!

I am sorry to use those words but other words that come to mind may sound too vile. But just look at the two photos and look at the kaya and you tell me whats comes to mind?

Now why in the world do you serve something like kaya which we so love in that manner.  If the kaya is watery, then serve it in a sauce or chilly dish and that should suffice.  But since Georgetown Kaya is a little harder and on the floury side, I feel it should be piped on the serving plate and by piping one actually saves.  You want another piped kaya then you pay for it.  As the photo shows, the kaya was far too much for our two slices of bread.  We did eat the kaya because by then Chia Chen came and joined us, but I still feel presentation of this age old favorite can be improved.

Ok I may be a tad unkind, but the food is good enough for the average.  It’s a new outlet in PJ and with five outlets around, this are little things that can improve it.  While some tastes may vary from area to area.  Georgetown White Coffee has five outlets. All seem to have a different look, the one that is best is the Jaya 33 one of course.

Finally, Georgetown White Coffee I think will be around for a while.  I feel they should stick to their heritage and improve it some more. A lot of Kopitiams around are big frauds, and so if Georgetown plays their cards right, it can be better then the rest.  Of all the kopitiams I have frequented, I think Georgetown is by far the one I like most.  By the way total price was RM35 something, so it was not too bad.  Service was good, training needs to be done and I have highlighted it above.  You cannot blame the waiters for bad service, always blame the people who open the joint and I mean any joint!

I may have bitched about the food and all, but I would recommend you try the place.