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We were first served Nachos with Guacamole and Salsa, which our dear Mexican chefs, Chef Sergio and Chef Roberto explained, was next to what their mothers use to make. It seemed like I was the only guy at our table who knew how to eat the food that was served at our table and of course, Edie. So I gave them a demo on how to eat nachos. A lump of guacamole and a spoonful of salsa on the plate, with a handful of nachos on the side. I have to say they got some good avocadoes for their guacamole because the guy next to me cleaned his plate shiny. I think this suited the taste of most of my table because of the sourness of the salsa and the smoothness and saltiness of the guacamole.

Next in were the Fajitas. It’s basically like the chicken wrap quite commonly served in a famous chicken franchise from a certain American state. But this was served with beef and beans. I think that this also went well with most of us around the table, in fact I asked for another, but they only had limited amounts, because our food tasting was a day before the real start of the Mexican Fiesta buffet. But I think the best entrée was the Taco shells with beef, cheese and lettuce. I felt like Anton Ego, the food critic, of the famous animation, Ratatouille, when he ate Remy’s ratatouille. If I were to drop a spoon it would be embarrassing at this point because I tried to be really nonchalant about the food. So, with my comments saved, I kept eating through the crispy taco shell, not realizing the amount of beef juices that was trickling down on the tablecloth. (Burp)

As I was wiping my beef-soaked fingers, the chille came, covered with a flat taco shell. The taco this time was quite chewy. The corn use to make that particular type might be the same kind of corn you can find along the road to Kota Marudu. The chille was very spicy, nothing like the American version we read about, all sweet instead of all spicy. As my partner in crime stated, you feel the spices in your throat, not your tongue. Felt real good, and managed to get a second serving. Rice came after that, but I couldn’t be bothered after two bowls of chille. A chicken dish cooked with secret spices and chocolate was also served along with the rice but I think the chille killed my taste buds from tasting the chicken.

Dessert were crepes with some citrus infused condensed milk, nevertheless, was good to cut down the lingering spicy feeling from the chille. Another dessert, a sponge cake named Salaya, was served but it tasted quite common, maybe due to me being married to a baker for almost 10 years.

Our recommendations:

Go for the nachos with guacamole and salsa, eat the chicken before you try the chille and load up on the taco shells and fajitas.

Mexican Fiesta Buffet will be on from the 10^th of October till the 19^th of October at The Circle, Le Meridian at RM70++ per person.

]]> http://shakafoodie.wordpress.com/2008/10/14/ole-mexican/feed/ 2 shakafoodie Nachos nachos served taco-shells1 fajitas chicken-chocalate chillie salayang-cake crepes http://shakafoodie.wordpress.com/2008/09/28/barsu/ http://shakafoodie.wordpress.com/2008/09/28/barsu/#comments Sun, 28 Sep 2008 16:44:11 +0000 shakafoodie http://shakafoodie.wordpress.com/?p=77 ]]> We were called for an assignment to [Barsu]. Initially just to shoot some pictures for company profile of sort. But being us, we couldn’t resist the temptation to eat. Yes, eat. It all boils down to that. Our last review, John Toy leaked that [BarSu] makes a mean pizza even better than those in another small Italian eatery. Without hesitation, we dropped the question and asked them if it’s true.

Not long after, while we were still busy shooting about, they told us the pizza is ready. Finishing up on work, we quickly (as always) shot some pizza photos and began the dissection. Don picked up the Tabasco and before he could flood his slice, I smacked his hand. Virginal bite first Don. He smiled silly and went on to take his first bite.

Margherita pizza, I don’t know if juicy is the correct term to use on pizza but that is what it is. And sweet. The simple toppings and look doesn’t justify the taste. Just tomato, basil and cheese, I swear there’s something else. The tomato sauce just so happens to be their specialty, according to Yuri, the club manager. So what makes it good? The sauce is made from scratch by Barsu’s Chef Man. To me, that’s soul food. Even better, it comes reasonably priced at RM22+. The next time I’m there, I’ll have the whole pizza to myself.

Before we could compliment the chef, Yuri asked if we care to have a cake. Just a slice, he said. Why of course yes. Moist, just by looking at it and it truly does melt in your mouth. To my surprise and Don’s, it is not sweet at all. That was the first thing I had said, out loud.

I recalled saying something along the lines of; “This is not sweet. Yet this is chocolate! How can it not be sweet? I love it. I could eat a barrel of this and not stop. Never stop. Let it pile on my thighs, arms and everywhere else!” Of course I dare not let that happen.

Yuri was being generous by asking us to sample more of their specialty. We would but that would be too greedy and by the next plate of serving, I don’t think I’ll be able to taste food anymore. Well, properly instead of just going for the massacre. Lamb shank, Tiramisu cake, their own made chocolate ice cream and gelati. I’m sure he had mentioned more but just hearing all of the food names it was enough to distract me to think of my next dine in menu.

Another worth mentioning would be their menu. Thai and Italian, not fusion mind you. Both (Thai food & Italian food) is served side by side to compliment each other in a dish. Heck, I’m starting to love this place. Not that I tried their Ithai (I coined this!) but I love creativity be it by idea or served in a plate.

The ambience, the music and the chill effect [BarSu] has is Zen like. If lounging is your idea of spending the weekend, just an evening with friends minus the “boom boom”, here’s your hub. From the best wines, cigars, to the cheapest on the block Kilkenny beer, the club has a lot to offer. Private events and catering, [BarSu] is different from the rest and that is just the way it should be. And remain. My advise for now, keep an eye on this club.

[BarSu]

Lounge & alfresco dining

Lot 10 & 11. The Waterfront

Jalan Tun Fuad Stephen

88100 Kota Kinabalu

Sabah

Contact:

Ken Lim 019-5877226

+6088 270291 (Tel)

+6088 270194 (Fax)

E-mail: bar_su@yahoo.com

As we sat down and talked to John, the man behind shisha in Cocoon since 2004, he explained first that he is the only operator that has permits from both the Ministry of Health in Sabah and the Police Department. OK, Ministry of Health? Why? Well, it has tobacco content, though very little (0.005mg to be exact), still needs the Ministry of Health’s approval. Police? Obviously, the hookah resembles and works like a bong, for marijuana, so naturally it has to be declared. So the next time you do a shisha, you now know that it all cocooned from Cocoon.

So with the assurance that we are smoking something legal, John gave us our first puff. Man, it was sweet and easy. Inhaling it was like normal breathing, no choking or gagging on the smoke, cos, as John says, its wet and cool smoke, filtered by ice-cold water at the base of the hookah. The sweet smell of the apple scented tobacco made me sleepy and hungry. Edie and I ordered something generic off the menu, a beef burger ‘with the works’ (as written on the menu) and also the club sandwich ‘with the works’ (again as written on the menu).

So, we continued smoking our shisha and asking more questions about it. “Shisha is a Middle-Eastern smoking tradition that began hundreds of years before the invasion of the big American cigarette companies and is one of the most common and interesting sites of the Arab World. There are numerous cafes where one can lie on long cushions and spend the time talking to your friends and enjoying this Arab delight. Tobacco is soaked in fruit shavings such as strawberry, apples or grapes. This mixture is then smoked through a large water pipe (called a hookah). Men and women of the upper classes in the Arab world have been entertaining guests with hookah pipes for centuries. Moreover, there are hoards of Shisha purists who truly cherish this tradition no less than a Japanese tea Master or Matron.

With the invention of the hookah or “shisha” over 500 years ago, the Turks refined smoking to an artful and elegant ceremonial experience to be shared in the company of friends.
The hookah uses a small charcoal tablet to gently heat a special, flavor-infused tobacco blend. The tobacco never burns, but is filtered as it is drawn through the water-filled, hand-blown glass base and inhaled through ornate, embroidered hoses. The vapor is incredibly smooth, sweet and aromatic.” Excerpt from http://www.shishapipe.net

Cocoon serves 5 different flavors and charges a mere RM15.00 per session session, which usually lasts around 30-40 minutes. For those with ‘bong’ experience, you actually don’t keep the smoke in, but just let all out. The smell is very therapeutic. I would imagine, having shisha in the mountains would really hit it off with some whisky on the side.

So, the food finally arrives and stomachs went ‘Yeah!’ at the portion of the ‘works’. Pretty impressive for the price we were going to pay. Beef burger was fat and juicy, handmade patties, which can’t be eaten in a single bite. I had to cut it into quarters to enjoy it. There was also a lump of salad on the side with some fries, but the burger took it home for me lah. The last time I had a burger this generous was at the Arlington Ballpark during a Texas Rangers baseball game in 1991. And, I have to add this, only my wife makes better patties. As for the club sandwich, which had beef bacon, chicken patty and egg in it, it was quite disappointing, maybe because we made the transition from the juicy burger to something toasted. It was dry and very chewy. Maybe next time, we would eat that first, but hey, you put a fat burger beside a club sandwich, wouldn’t you wanna grab the burger first?
After dinner, the charcoal on the shisha was dying out, and as indicated by John, just ask the hosts around to top it up and ‘bam!’, you are sucking on beautiful sweet apple flavored tobacco after a nice hearty meal. Did it make my meal complete? Yes, it did, and yonder folks! It made me sleepy. Edie gave up on the shisha and left me to finish up whatever is left inside the bong, oops, the hooka. John said, when you feel like you are finally sucking charcoal, or the smoke is less, that’s when the session ish over. 

We said our goodbyes to the very hospitable staff and left with our noses still smelling the apple in the air. We were already 10 kilometers away from Cocoon and we still had the scent in our noses. Sounds spooky for those who believe in smelling sweet essence in the air suddenly, means something else. Ahhh! Blame it on Shisha! Peace.

We were already late and the place was packed. It was Bling Bling Night, another one of Rumba’s many themes. Ladies On Top, Flip Flops Night and Back To School, to name a few. If you like games and dressing up (think school uniform and the whole getup), then you might want to Rumba. For me, my ears have grown old and bugging me to go somewhere quiet. We decided to sit outside by the verandah. I’ve been to Rumba, but I don’t remember this side of it. With the pumping music still as loud as it was outside, we took a seat and watch it all happen. I did for a bit felt out of place sitting outside in Cuba, or whatever the feeling was when I was out in the verandah. It feels a bit too homely, sans the music. I like.

Partying is a serious business. So is drinking and eating. Finger food, small bites, nothing too fancy. First came Mojito. Of course, Rumba (the dance) originates from Cuba. The Mojito,  the club’s signature drink, surprise, surprise. I was expecting maybe something harder. Tequila, Zambouka, Scotch or some fancy whisky. Never a Mojito. Rum, sugar, lime, sprigs of mint, carbonated water was all it needs to make one. What makes this drink that good? Although the first Mojito that came turned into a mint tea, Idris was quick to notice and made one himself for us. The bartender had excitedly put a whole pot of mint probably into the mix instead of just sprigs.

Skewered prawn and beef rasher, deep fried Camembert cheese with mango chili dip and crispy breaded deep fried Capelin fish. The snacks arrived. Each with its own dip. The portion did seem a bit small and garnishing? Who needs them? I prefer straightforward food like these.

Don was already busy taking photos of the food before it gets too cold. While I, armed with my fork and knife was waiting impatiently. It must have been the Mojito effect, sweet. But of course, that’s always the case. Down a pint of beer you know you’ve had enough. Sipping on something sweet and so refined, this is the drink with “a little mojo” or in Spanish, mojito obviously.

First to go, crispy breaded Capelin fish with its sour dip. I see this becoming a favorite. It closely resembles the local favorite “Ikan basung” minus the bones. I hear some people saying “what the..”. With the mojito, the sweet and sour combo dances well together, all night long.

He came, he cheesed and conquered the world. Camembert cheese is the creamy, soft cheese from cow’s milk. Possibly France’s greatest export. Deep fried, with mango chili dip, this is something you’ll have to try. Skip the dip, go bare. It’s one of those bites that makes you smile like nobody’s business. Don and I are still talking about the cheese.

Skewered, deep fried, raw, give me prawns I’ll eat it any way. Shelled mini prawn and beef rasher, another combo that paired with it sweet chili, would make you cringe over the three sticks serving. It’s finger food, I know. It supposed to be light, I know. But when it taste as good as that, you’d want more!

To top the evening off, we were served Caipirinha. Brazil’s national cocktail. You’d think it sounds wrong to get something we most will have under the sun, in the day. But when it gets as hot as it did that night in Rumba, you will want something to cool you off.

All these for RM20++ per item, a little pricey for the small serving but luxury comes with a price. Small friendly place, visitors are here to be entertained and that they got. The next time you’re there, step outside to the verandah and take a breather. Nothing beats a night under the moon and stars, good company, good music and those Rumba snacks. I think I found my mojo.

]]> http://shakafoodie.wordpress.com/2008/09/25/snacking-rumba/feed/ 5 shakafoodie mojito basungan cheese1 beef-prawn fish-egg cheese jalepeno-sauce-or-dip caipirinha verandah menu http://shakafoodie.wordpress.com/2008/09/15/lucky-find-likas/ http://shakafoodie.wordpress.com/2008/09/15/lucky-find-likas/#comments Mon, 15 Sep 2008 08:25:50 +0000 shakafoodie http://shakafoodie.wordpress.com/?p=40 ]]>

Teh Madras

After identifying the location for our evening photoshoot, we stopped by Restoran Madinah, at Likas, across All Saints, for afternoon tea.  We ordered our Teh Tarik Ping and Tosai.  So, yes, it was good with their spicy chutney, but hey, the stomach called out for a ‘finisher’ to our afternoon tea.  So, upon seeing a customer walk pass us with a plate of something good, I proceeded to do some investigating in what that bugger had in his plate.  Sure enough, out front, a table of Indian cakes was laid out for buka puasa folks, and also for hungy people like us.  Found it it was called Vadai.  And they served two kinds, the soft one and the hard kind.  Soft one looks like a doughnut, and no Telca, its not from Dunkin’ Donuts.  The harder kind didn’t have a hole in it, yeah for Telca.  Then in pursuit of happiness, I ordered their Teh Madras and proceeded to take great macro photos of it, which attracted the attention of the next table, an elderly gentleman working on hi Sudoku.  He also ordered one, cos it looked good, and it sounded exotic.  Anyway, to clean the milky froth of our mouths and end this review, I would say it was one of our great hidden finds in the heart of Likas.  I think places like this deserve some kind of recognition in keeping the good food (Indian) alive.  By the way, we are on wireless internet so this review is done almost as we finish our Teh Madras.  Peace.

A vada (also vadai, wada, vade), pronounced

Nasi Briyani with Cajun roasted lamb

While my dining compadres (journalists from local & national papers) made the evening interesting for a new foodie like me and Done (pronounced Don), the array of food made the whole dining experience, fantastic.

For this Ramadhan, The Circle is serving Nasi Briyani with roasted lamb and potato wedges, with choices of black pepper or mushroom sauce as the specialty. I remember saying to Done, “Whatever happened to good ol’ curry or rendang?” But once I tried it, I shut my mouth and chew my food diligently. A clever fuse of two traditional cooking said Done. I couldn’t agree more.

Then there is the Goreng-Goreng station. Crab and prawns readily marinated waiting to be fried. No more cold servings buffet, this is as hot as it gets. The Loklok station, another smart off the street hawker food is a favorite. Loklok or meat on stick, is much like steamboat on the go. A simmering pot of broth is used to boil your choice of meat, with the varieties of condiments to choose from, you’re spoiled with choices.

Lok lok Station

My favorite indulgence would be prawns (shelled, yes!) with Tau Cheong (Salted soybeans) sauce. Beefball, crabstick and chicken meat are my other favorites. The Chef recommended trying them with the Satay sauce. Our say, go for the Tau Cheong.

Roti Canai with chicken curry which was bit diluted. Thosai, a South Indian Crepe normally served during breakfast found its way to dinner, didn’t quite give the taste I was hoping for but good nonetheless.

Other must try are satay, Air Batu Campur or ABC, Sotong Kangkung, Chicken rice, Ikan Bakar(grilled fish), Dim Sum and the traditional cakes, Kuih Bingka Jagung, Kuih Lenggang and Kuih Apam Beras to name a few.

Ais Batu Campur (Shave Ice)

Seafood Dim Sum

Good cakes are hard to come by now. They’re either too dry, too sweet or just plain tasteless. But the ones at The Circle made me go back twice.

Just before I thought I had it all, Done came with his Air Bandung. Proclaiming there’s also Teh Tarik served. Why of course. No Malaysian meal will be complete without the infamous tea, sugar and milk drink.

Marinated crab in Chef

With a full stomach, hot Teh Tarik and fantastic dining companions, this is one of those great evening. For just RM60++, you’re spoiled for choices. From Malay, Indian and Chinese cooking, they are creative and innovative. Another reason why I will go back and find out what magic will the Chef pull out of his hat next.

Til’ then.

Our thanks to Telca James of Le Meridien, Kota Kinabalu

There will be no pretense, no swanky description, just good ol’ real food blog.

Til’ then.