Monday, September 30, 2013

Food Review : Silverspoon, Publika

Family outing to Publika one day and we decided to have Silverspoon for lunch. Initial plan is to Red Bean Bag but the place is crowded, as usual...(what is so hyped up about it anyway??)
Silverspoon did not disappoint.
Great ambiance, good food, good service...
We had:
Wild mushroom soup - creamy and thick, with bits of it.

Braised lamb shank - well braised, tender and meat that melts in your mouth, Served with garlic mash potato and vege. Signature dish.

Grilled crisp skin Norwegian salmon fillet - with squid ink risotto and sauteed spinach. The risotto is surprisingly nice.

Salmon Teriyaki Pizza - with bamboo charcoal pizza infused base with cream cheese sauce, topped with teriyaki salmon, wasabi sauce, onion and rocket salad. Thin, crispy, flavourful.

Linguine Alfredo - Creamy pasta served with turkey, grilled portobello mushroom and poached egg topping. One of the better pasta I have tasted. Loved the poached egg on top.

Sunday, September 29, 2013

Flying MAS

Wanted to blog about this on air, during my flight to London, but I was too engrossed in watching movies. Another round of movies marathon..:P
This time round, I flew with MAS because of the timing and it's a direct flight. To be honest, I am not sure why they are awarded "Award Winning Crew". To me, the service is not as good as they say. Well, maybe because I am not some "mat salleh" la...

To start with, some points taken on the lounge:

1. In the lounge, I asked one of the staff walking pass on the location of the washroom, they either didnt understand or it's just plain ignorance.
2. The food buffet is not nice except for the Kapiti icecream (I am a sucker for all things New Zealand) and the nasi lemak.
3. To get your coffee from the bistro, you actually need to line up. Can't they have more staff manning the bar?
4. Small small washrooms, very gym like. The basin area is so small, that when some brushes teeth there, it is an inconvenience to others. Amenities here are so limited. Not even hand lotion provided (ok, so i am comparing this with Emirates lounge in Dubai).
5. The seating area is too compact and there's no privacy.

There you have it. Well, it's all based on personal experience and expectations. To me, if you need to pay RM150 for the lounge usage, don't waste your money.

I will save my experiences on board for another time.

Wednesday, September 25, 2013

Synthetic Happiness

For the past few days, I've been hearing this word quite a lot.

I'm attending a SAP training but i think the instructor can be a motivational speaker. Interesting personality he got...

So, he kept mention this thing about synthetic happiness. Out of curiosity, I googled it. So what is natural and synthetic happiness?

Meaning: “natural” and “synthetic” happiness – the difference between being happy because you stumbled on exactly what you wanted vs. the happiness you create when you don’t get what you want. This is a theory discovered by Dr Dan Gilbert. Dr Gilbert gives talk and write books on TED.

He mentioned that "we are notoriously bad at predicting what will make us happy, and even worse at predicting how happy we’ll be whether we get what we want or not". Which is quite true I think.

I don't think anyone of us are truly naturally happy. It's more towards synthetic happiness and how our mind makes up of it.

There you go...Happy Wednesday everyone!

Friday, September 20, 2013

oh my...

Oh my...

what a big mouth you have...

Oh my...

what big eyes you have...

Oh my...

what big feet you have...

Thursday, September 19, 2013

Tuesday, September 17, 2013

This or that?

I am a fickle-minded person. Yes I am.
I can say one thing and do another thing the next moment. I think most girls are like that, right? Blame the hormones.
This gives the hubby headaches sometimes. Example, I said I want to go Pavilion on a Saturday but I can change my mind on Friday night to Mid Valley. I might have said I want to eat Japanese food for lunch but woke up in the morning and feel like eating western instead.
Hmm...but on the other hand, I am someone who likes planning ahead of things to do. How can I be fickle-minded when I have already have a plan? I don't know.
Also, I find myself very indecisive. Always debating myself even over small matters. Maybe that is why the amount of white hair I have doubled over the last year. Or maybe it's because of age. Yes, I admit I am getting old.
Thanks for reading my rant for today.

Thursday, September 12, 2013

Caught my attention

Do big balls make for bad dads?

Taken from The Star.

"A new study suggests that men with larger testes are more built for a mating effort strategy, and as a consequence, are less built for nurturing children. 
A US study measuring fathering habits and testicle size suggested that bigger may not be better when it comes to the day-to-day raising of small children.
The research involved 70 US men of varying ethnicities – most were Caucasian, five were Asian and 15 were African-American. All were the fathers of children aged one to two.
The larger the volume of their testes, the less the men were involved in daily parenting activities like changing diapers, said the study by researchers at Emory University in Georgia.
In comparison, men with smaller testes showed more nurturing activity in the brain when shown pictures of their children, and also were more involved in their children’s upbringing, according to surveys answered separately by both the fathers and their female partners."
LOL...Do you even need to read more?

Wednesday, September 11, 2013

Food Review:El Cerdo, Changkat Bukit Bintang

Nose to Tail Eating

All the porky goodness in one place. Yes, almost all the items on their menu has the pork element in it.
There are so many things on the menu that we wanted to try but our stomach can only fir that much. We had:

Oven Roasted Iberico Spare Ribs served with pineapple salsa
No sauce needed for this perfectly marinated ribs. Finger licking good.

Portobello Mushroom stuffed with shrimps and spinach, baked with ham and cheese
Too pricey for this small portion though. But it's good.

Caesar salad with Romaine Lettuce, Ciabatta Croutons and Parmigiano on Lemon Anchovy Dressing
Nothing really special, just a normal Caesar Salad with bacon bits....

Pork Belly Pasta cooked with red wine, smoked bacon served with fettuccini pasta
Yummylicious! Tasty to the last bite.

I highly recommends El Cerdo for good food and fine evening out.

Saturday, September 07, 2013

My candidate....

So I am currently addicted to Vampire Diaries. I thought my craze for it has died but I just can't stop watching Ian Somerhalder as Damon Salvatore. And I still think he should be playing Christian Grey.
Ok, I should stop talking about Fifty Shades.

Friday, September 06, 2013


This is a stocking. A hairy stocking. A very hairy stocking.
Supposed to be "anti-pervert". LMAO.

Do you want one?

Thursday, September 05, 2013

Titles in the kitchen

I was watching a documentary not long ago and intrigued by the different ranking of chefs in a kitchen of bigger restaurant And so I turn to Mr Google to learn more about them.

Master Executive Chef - This person is in charge of all things related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, and plating design.

Chef de cuisine - is the traditional French term from which the English word chef is derived.
Head chef - is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. This is often the case for chefs with multiple restaurants.

The Sous-Chef de Cuisine (under-chef of the kitchen) - is the second-in-command and direct assistant of the Chef de Cuisine. This person may be responsible for scheduling the kitchen staff, and substituting when the head chef is off-duty; he/she will also fill-in for or assist the Chef de Partie (line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the ongoing training of its entire staff. A sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food product. Smaller operations may not have a sous-chef, while larger operations may have more than one.

A chef de partie - also known as a "station chef" or "line cook" is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens, however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.

A commis - is a basic chef in larger kitchens who works under a chef de partie to learn the station's responsibilities and operation. This may be a chef who has recently completed formal culinary training or is still undergoing training.

Wednesday, September 04, 2013

Fifty Shades star revealed!

And I am disappointed. *sad*
I'm expecting someone more macho and with extra charming eyes *one look can kill* to play Christian Grey.
Yeah, secretly, I'm in love with Christian Grey. His dark past aside, he's the perfect fantasy guy.
So, here are the upcoming stars for the characters.
Charlie Hunnam as Christian Grey

Dakota Johnson as Anastasia Steele

Tuesday, September 03, 2013

31st Aug 2013

Happy Merdeka!!! *though it came 3 days late*
And happy birthday hubby! Merdeka boy...haha

So, we had our free movie in Pavillion - The Conjuring, is our choice. Yeah, watching a horror movie on his birthday is not really ideal. I've been bugging him to watch this based on the good reviews and to support our own Malaysian born director, James Wan. It was indeed a pretty good movie, not too much of *screams in horror* scenes though, well, not like what we've expected.
And we all stood up to sing Negaraku before the movie starts. It's a first for me.
We went for a buffet dinner at Chatz Brasserie, Park Royal. I remembered that this used to be one of the best high tea and buffet I've had. It's either my taste bud changed or there's a drop in their food quality and selections. It's rather disappointing for the price we paid. Selections are very limited and not too good tasting too.

Food aside, we had a great time. Just enjoying the environment and observing (*ahem*bitching***) about other people.

Monday, September 02, 2013

The day I slept the most...

2nd Sept.
The day I slept the most, since the last I can remember.
Food poisoning=fever=muscle ache=tiredness=sleep
Slept for most of the days. Woke to check emails for a while, couldn't stand stand the tiredness and slept again. Woke up to have lite porridge for dinner and then slept again, right till morning.
That's how my 2nd Sept 2013 went.
But the bright side of it, I have my dear sleeping beside me all the time. Yes, he got food poisoning too....Muahahahha *evil*

Sunday, September 01, 2013

Joey Scarbury - Believe it or Not

Ignore the cheesy MV but this song can lift up my spirit. Heard it recently at an event and it kept playing in my head.