General Archives | Page 260 of 325

Kopiloco Dedap New Opening

Chiefeater Tai Carol is at Kopiloco Dedap for the official launch of their new outlet at Johor Jaya

Chiefeater Tai Carol thinks that the Malaysia on Plate Buffet at GBW Hotel Johor Bahru might be the best deal in town

Chiefeater Tai Carol enjoyed the Thai BBQ Buffet at Charcoal Grill & Kitchen at just RM68 nett per pax

Chiefeater CCM visits Tangshan Cuisine Bukit Mertajam to find out whether their dim sum has kept up

Chiefeater Tai Carol Burger tells us about the first Pineapple Cheese Burger in Malaysia Bandit Eco Botanic

Chiefeater GL Ong bonds with her family from Singapore over a dinner at 323 Seafood Restaurant in Butterworth

The Logan Memorial in Georgetown Penang is a memorial to a James Richardson Logan

Chiefeater VK finally makes it to 103 Coffee at Sri Petaling to have the coffee and the food there

Embark on a culinary adventure at Makan Kitchen DoubleTree by Hilton Melaka with their weekend buffet

Fried glass noodles garnishes with shredded char seow meat,egg and garlic,Rm5.50 for breakfast.

Having “chap fan” or nasi campur, curry stingray, fried eggplant garnishes with a dash of sesame seeds,honey chicken wings

After a heavy downpour,this morning cool weather after a hot spell is just right for a hot and spicy Sarawak’s Laksa at stall21,Rm7.

Chiefeater William Tan indulges in the dim sum at Tang Shan Cuisine Georgetown

Chiefeater Kane Chong enjoyed the Puri and the Popia Goreng at Ajmeer Curry House in PJ’s New Town

Earlier I have a takeaway “cai kueh” that’s garnishes with sourish fermented and spicy pickles,each Rm1.20

Chiefeater Lisa Yap still heads back to Yung Sum Café every week because their Hokkien Mee is good

Fried Sambal rice vermicelli with chives,egg,bean sprouts,dried shrimp,meat and fresh shrimp plus garlic,Rm12 with extra prawns.

Chiefeater Steven C T Tea says the real way to eat BKT at Restoran Ah Ping Bah Kut Teh is to go claypot-less

Crispy tomatoes sauce noodles garnishes with prawns,meat,fish cakes,fresh tomatoes,veggies and fermented tofu

Deep fried seafood rolls or” Ngo hiang” garnishes with meat/shrimp and water chestnuts,it’s crunchy and sweet.