Tag Archives: Gourmet Travel

Tai Tong BBQ Restaurant – Lot J 56 G, KK Time Square, Kota Kinabalu

I chanced upon this restaurant while I was doing my morning walk. It was 6.45 am and I saw these ladies arranging the tables and chairs outside the restaurant.  I took a peek and saw it opened at 7 am and what caught my eye was the Kolo Mee something which I have heard off many times but never eaten before.

So much for walking and all, I rushed back showered, and came back to Tai Tong for my first Chinese Brekkie.  As I walked in, about 30 minutes later, the restaurant was only half full and this was 7.20 am.  I walked to the counter to choose my meal and for some reason people looked up and the lady who was arranging the table came running up to me to say they serve pork. So me being me, said it’s fine, I don’t mind.

So I picked my Kolo Mee.  The taste was much like Kon Lo Mee, but perhaps this was a bit drier.  Now for the life of me, I cannot seem to find the photo.  Which is odd because I knew I took a few photos of my meal.  Anyhow, it was good, rather comforting and I knew I’d be back.  in fact I was back in the evening and they were closed.  Then I went back Sunday morning and finally saw the opening times which was 7 am to 4 pm Mondays to Saturdays.

20160409_093546So Monday, I went back. This time I had jook, and it was fish jook, because it looked nice in the photo and they used fresh fish because I didn’t want a smelly fishy jook, which the lady assured me.  And so the fish Jook came.  The aroma was was a nice scent of sesame oil and scallions and a hint of fish.  First mouthful, was wonderful. In fact while I am typing this, I am salivating.  The rice was barely visible so it was cooked properly and they did not use broken rice.  It was good.  I love Jook… I can have bowls and bowls.

20160414_130206Portions and just nice as well, and for me I found it rather filling and the price was always around RM8.50 with a drink of Milk Tea of Coffee.  And today being Monday, the restaurant was full at 8 am.

20160411_133752I went back for Lunch that day with a friend.  She had Won Ton Noodles with Char Siu and Siew Yok  plus a plate of Siew Yoke Fan while  I had fried Won Tons.  and I picked at her food.  Lunch time was crowded.  Meats were very nice and not skinny sliced pieces.and the rice was cooked with good quality rice unlike what we get here in PJ sometimes.  I also found the portions much bigger for lunch. A bit too big for me. 20160411_13380620160411_134139

Won Tons were freshly made.  It had a nice bite and enough good filling and not fillers like many others.  I do wish they’d give more veggies though. Seems like I am the only one wishing for more.

Then my next visit for breakfast, by now the ladies were quite friendly and they recommended me to try their fish noodle soup.  I did ask a lot of questions about it before saying yes and she assured me I’d like it. and so when it came, ohhhh my God… it was just fantastic.  The Hum Choy was cooked till it was soft and the flavors were infused very well in the slightly milky sauce.  And the fish just gave that added flavor.  I was hooked.  In fact I had it almost every single time I went there and I went there quite a bit.  I ordered it for lunch and found the portion a little too big for me. I even asked if I could have the breakfast size and pay lunch time rate but she said no.  Still I finished the whole bowl at lunch as well.  This had to be the best thing to happen.


I did try to be smart and changed the Mee Hoon to Koay Teow but somehow the flavor wasn’t absorbed as well. Mee Hoon rules.

Friend had Char Siew Fan.  Meat was a plenty, and they gave a nice tasty soup as well – with a bit more vegetables.


All in all I was never ever disappointed in this place.  For some odd reason, quite a few photos are missing. Hmmmm…..

I will look for them and load it later.





Cooking and Baking Classes for June 2016

Rolled Pineapple Tarts

Sunday June 5th  2 pm to 5 pm

I’m doing two types of Rolled Tarts now  only because I have a nice recipe. You will learn two types of Rolled Tarts.  Please look at the photos.

You will learn;

  1. Two types of Pastries
  2. Two types of Rolled Tarts
  3. Pineapple Jam

This is a fully hands on class.  Please expect to do some work.

Price Per Person: $95 (Class will commence once there are 5 students)


Sunday June 12th 2 pm to 5 pm

Zaku Zaku Croquant Puff with Salted Egg Crème


I was asked to do this class for a student who had tasted this in Japan.  I made it and he loved it and all but I didn’t think much of it. So I decided to take it to different heights.


So here it is.  Come learn to prepare Zaku Zaku Croquant Puff and the Salted Egg Crème.


Price Per Person: $90 (Class will commence once there are 6 students)


Puff Pastry

Saturday June 18th  2 to 5 pm

Learn to make Puff Pastry from scratch.  It is quite easy once you get the hang of it.  You will learn;


Sausage Rolls

  1. Puff Pastry
  2. Sausage Rolls – the real ones
  3. Tuna Foldovers
  4. Old Fashioned Sardine Rolls


Price Per Person: $100 (Class will commence once there are 6 students)


Nasi Dagang Class

Wednesday June 22nd 2.30 to 5.30

Learn to make Nasi Dagang and its accompaniments.

You will learn to prepare;

  1. Nasi Dagang
  2. Ayam Percik
  3. Sayur Loteh – A wonderful spicy sweet salad
  4. Gulai Ikan Tongkol

Price Per Person : $110 Class will commence once there are 6 students

Please email cookingwithnicholas@gmail.com to book a place or whatsapp 0166827465.  Classes are held in 70 Road 14/24 Petaling Jaya.



Breadmaking Class – Let’s make Breads

NEW DATE: SUNDAY18th 10 to 1 pm

Thursday November 8th 10 to 1 pm – FULL
Sunday November 11th 2.30 to 5.30 – FULL
Sunday December 2nd 10 to 1 pm _ FULL


Let’s make breads during the school holidays. Why not surprise the family especially with the coming school holidays with wonderful breads whafting through the house. You will learn to make

1. Charcoal Five Seed Bread

2. Foccacia Bread

3. Ciabatta Bread

This is a hands on class and you will be making all these breads by hand.

Price Person: $95 (Class will commence once there are six 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. 

All Classes are to be paid in advance.

New Bread Class September 15th 2.30 pm

The September 17th class is already full, so I have opened up a new date for the bread making class. Hope to see yous there.

Saturday 15th September 2.30 to 5.30
Let’s make Bread – CLASS IS FULL

Learn to make;

1. Foccacia Bread
2. Ciabatta
3. Five Seed Bread

Price Per Person: $90

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

September Cooking Classes

Saturday 8th September 10 to 1 pm
Mille Crepe

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.

Saturday 8th September 2.30 to 5.30
Choux Paste Class

Homemade cream puffs are a true delight. Let’s learn to make several types of variations using choux paste. You will learn to make;

1. Cream Puffs
2. Paris Brest
3. Chouros
4. Cream Puff Filling
5. Paris Brest Filling

Price Per Person: $100

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

Monday 17th September 10 to 1 pm (Public Holiday)  Class is FULL
Let’s make Bread

Learn to make;

1. Foccacia Bread
2. Ciabatta
3. Five Seed Bread

Price Per Person: $90

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

Saturday 29th September 2.30 to 5.30
Let’s make Sweet Pastries

Class is FULL

Learn to make;

1. Sweet Pastry
2. Lemon Meringue Tarts
3. Banofee Pie
4. Rich Chocolate Tarts

Price Per Person: $100.

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

Please call 016 6827465 or email cookingwithnicholas@gmail.com
All Classes will be held at 70 Jalan 14/24 Petaling Jaya.
All classes are to be paid for in advance before a seat is confirmed.

Padang Jaya Nasi Padang – Jln Dhyana Pura, Seminyak, Bali – Corner shop

I have been visiting this restaurant every time I have come to Bali.  I am never one to venture into places that sell foods like this in Malaysia, I don’t know why but I will always find a reason no to enter the shop, but I was introduced to this place by a Balinese person and he told me it was the best around and he was sooo right.

I have been to a few Nasi Padang shops which I might add is opened 24 hours a day except during Nyepi, a celebration in March where everything is closed even the airports.

So here I am, the moment I land in Bali, I run to my leather shop because I threatened Widodo that if he closed shop I would be very angry and so I rush to the leather shop which is a bout 18 shops away from Padang Jaya Nasi Padang, order what I need, argue with him because he was being smart, and the fact that I forgot my phone was another issue because I could not download my photos so here I was lugging my lappy all around to show him what I needed.

So leather goods ordered, I march with proudness to my favorite Nasi Padang shop and enter in, also note this is not a posh shop, the reason you won’t see photos is because it looks worst then some of our little stalls around here which I for one would never enter.  But I am on holiday…. so there you go!

I enter in and some of the foods were piping hot… ohh what yumminess, and then guess what???? I left my camera in the hotel on the bed! Just like I left my mobile phone in Malaysia on the Bed!

Well I was not going to worry about it now, I ordered my food, now once again this is a person who will not even eat Mixed Rice in Malaysia,  I even ordered fish, why because it did not look like fish, was boneless, resembled nice pieces of steak and was skinless.  It was local Tuna so I was told.  I ate all my food, rice included and vowed I’d be back in the next few days.  I was satisfied, I left the shop with a smile in my heart.

Now be warned, you may be put off by some off the foods, it may not look like a very sanitized place but it was comfort food.  No amount of flies was going to deter me although having said that, this time around there was not one fly around.  So there you go…

Next visit was with Brian, fussy pot, but he succumb to temptations.  Danny should have been around because then we would have ordered everthing.

Corn Fritters - I was so so with this one, I think it was tasteless and didn't taste corny enough.

So here are the photos taken on the last day I was in Bali.

This is how Nasi Padang is presented all over Bali

Just look at the fish fillets, now that is exactly how I like my fish.  It does not even look like fish nor tastes like it because it is cooked and served with a curry gravy.  By Australia’s Masterchef standard, it would be considered overcooked but to me it was perfectly done to suit my palate.  The fried chicken was nice too although Eda does a more fantastic job.  This was probably because it was not piping hot. I have a variety of piping hot fried chicken when Eda cooks.

At the bottom, we have Fried Cow Lungs (How ever do you translate it into English without it sounding strange).  I didn’t have it this time as I had too many fried things on my plate, but I know it is nice,I had it a few years ago.

Now it must be stressed, I ate here the first time four years ago and once after that, and till today the food still tastes the same.

Daging Dengdeng - fried till dry beef steaks, another type of fried chicken and hidden in the corner Tempe

Now I would not say everything is nice , but to each his own, I do not like certain things and one thing is floating oil.  Now that is a no no to me and I would never ever touch anything that has oil floating in it be it the most virginal of olive oils, so I did stay away from some things.

one of the no no's till I tasted it.

Now I have to admit, this was a turn off and when he wanted to put it in my plate, I told him no, but he did it without touching the oil, and I must say, it was nice, in fact it was so nice and me not liking spicy chilly food, I thought I would like it with rice, and a fried egg.  It complemented the whole meal even though I thought I would keel over and die with the oil.  Didn’t happen!

Another no no and this time I didn't ask for it.

Now this Idid not touch, the oil was off putting and when I tried to ask him what it was he mumbled something. Now one has to know the people in Padang Jaya Nasi Padang don’t talk, they don’t smile, they don’t say anything not even between staff.  They ask you if you want a drink, rice and you show them what you want, you may ask them what is what and that’s it.  So don’t expect convivial chatter.  Service here is a big ZERO… food however is a good 8 and a bit out of 10.  I never found out what this dish was, but I am sure I will.

These are the gravies they may pour over the fish or the fried chicken, The one with Tempe is nice. Goes fantastically well with the fish.

Sambal Jering - not to be eaten if you are going clubbing to pick up... Dhyana Pura Road is the clubbing district of Bali

I cannot for the life of me remember what this was called but it consisted of offal and muscle and I am sure I will keep guessing tonight while I am sleeping, rather nice too..but then I love offal.

Daun Singkong is about the only green you will find in the shop, it is actually tapioca leaves. Nice eaten with sambal, bitter on it's own.

Omelets, I don't make nice omelets, these were fluffy even though it was cold, and it had a nice hint of something spicy in it...

A close up of my fish dish, I am salivating looking at this, now whoever knows me would be surprised because fish never tempts me unless it is sashimi. This one was orgasmic!

So there you go, my trip to my favorite food place in Bali.  Try it, because I surely will when I go back there again.