And not forgetting our Malaysian flavour brand in Australia. Another round of Malaysian food in Australia 😅.
😋 Dry Egg Noodles with Curry Chicken
🤤 Milo Hot
📍 Southern Cross Station, L1-CS/03 Collins St, Melbourne VIC 3000, Australia
You guessed it, it’s Chinese New Year and it’s the Year of the Dragon. As part of our annual CNY family house visitations, we visited one relative in Subang Jaya.
Came evening and it was time for dinner.
Lan Je Restaurant is located in Taman Perindustrian Subang. To get there, you’ll have to either drive or take a Grab there.
There is ample parking space in front and at the back of the restaurant.
It is a decent sized restaurant in a short row of commercial shoplots. It is not hard to miss by it’s bright yellow sign board.
The tables a amply spaced out, so you don’t feel cramped and stuffed inside.
What I found amusing was the menu.
Half the menu was priced in $ and the other half priced in Ringgit (RM).
We were debating whether it was US Dollar, Singapore Dollar, or Australian Dollar.
Anyway, that’s not the point.
We were there for the main attraction.
Instead of a table of five people sharing 1 big fish. It is a table of five people with five fishes.
Each person has his or her own fish.
The fish is tilapia fish.
Size-wise, I think it’s the size of a hand or 2 hands together.
Then, you have a choice of either non spicy, normal, or spicy flavour. Some of us had non spicy. Some had it spicy. Some had normal flavour.
The spicy fish had more red and green cili than the normal flavoured fish. Even the spiciness of the fish was more.
Along with the fishes, we also ordered prawns, baby kai lan, sweet potato leaves, beancurd, and lala soup as well.
All in all, it was a good experience. Never had a (whole) fish to myself.
If we know the 4 Cs, we should know the 4 Bs.
Bean Brothers Bukit Bintang.
So continuing on in our little Bukit Bintang series, in a previous post we covered CC in BB: Capitol Cafe in Bukit Bintang. Today let’s hop on to BB in BB.
After lunch at Coffee Mingle at Sungei Wang, we crossed to the other side of Bukit Bintang for coffee at Bean Brothers in The Starhill. Ironic right?
Anyway, on to Bean Brothers MY – An Espresso Bar.
If you’re riding the MRT or monorail in the city centre, stop at Bukit Bintang MRT or monorial. The Starhill is a short 5 minutes walk from the stations.
However, if you’re driving, you can park in The Starhill itself or in the nearby malls like Fahrenheit 88, Lot 10, and Pavillion.
Bean Brothers is on the ground floor of The Starhill.
For us, from Sungei Wang, we crossed the monorail connecting bridge to Lot 10, then continue walking on the pavement, bypassing Fahrenheit 88 to The Starhill.
In The Starhill, turn immediately to your right and right there at the corner is Bean Brothers BB – An Espresso Bar.
Going back to what my friend commented. The bar is a long. Given its small size, you could probably sit about 10-20 people in a parallel line.
Interior-wise, the bar had a very rustic and modern touch to it. The ceiling was beautifully curved and designed. On one side, of the bar, you’re looking at a aluminium half-wall. Turn around and you’re looking out into the street through a full-length window.
The full-length window brightens up the small, narrow bar with lots of natural light. Then the light bounces off the aluminium section of the wall.
From the full-length windows, you’ve a beautiful full view of Jalan Gading, Axon Residence, and Orion Residence. You can comfortably sip your coffee and do people watching. Daydream and watch as the people walk by you along Jalan Gading.
Anyway, now on to the beverage.
There’s an interesting coffee selection, aside from the usual long black, latte, mocha, etc. Being an espresso bar, they’ve their Signature, Barista’s Recommendation, Crowd Favourite, and Espresso (Single / Double Shot).
The Signature is the Espresso Con Panna.
Heat of a robust and rich espresso at the bottom. Then this cold velvety topping that i silky smooth, creating a refreshing contrast and delightful mouthfeel.
Espresso 1 and 1 is a direct mixture of a type of espresso and a black, white, mocha, maritozzo, or dacouoise.
I had the Einspanner. It is iced black topped with cream which makes it a sweet and dessert-like beverage.
Googling Einspänner, it is Viennese Coffee with Whipped Cream.
It brings back memories of the Dalgona coffee days.
My friend, on the other hand, had the Black coffee, hot.
We didn’t have to wait long for our coffees, as it seemed most people got it on the go instead of dining in and it was during lunch hour.
The coffee had a good kick to it and it left a strong impression.
If you’re looking to enjoy some coffee bean with your brothers during a coffee-break, there’s Bean Brothers.
Booking.com
In Yoichi, a town in the Yoichi District, Shiribeshi Subprefecture, Hokkaido, Japan is one of Japan’s top whisky maker and main distillery: Nikka Whisky Yoichi Distillery.
Founded by Masataka Taketsuru in 1934, the history of Nikka Whisky began here in Yoichi and the rest is history.
The Nikka Whisky Distillery is located just a few steps west of Yoichi Station on the JR Hakodate Line. Yoichi Station can be reached in about 25 minutes by local trains from Otaru or in about one hour from Sapporo.
You can visit the vast grounds of the distillery, where the original stone buildings of the factory and Taketsuru’s former home still stand. Some of the equipment on display, like the large copper pot still, are still used to this day.
Admission is free. Opening hours are from 9:00am – 5:00pm.
There are guided distillery tours (only in Japanese). Tour hours are from 9:00am – noon and from 1:00pm – 3:30pm. Tour lengths are approximately 70 minutes (tour of the whisky production process and tasting).
In order to prevent the spread of COVID-19, some restrictions on the distillery tours have been implemented.
Yoichi Distillery sits on over 132,000 acres of land.
At Latitude 43.2°N. The harsh and rich nature in the north satisfying everything needed for whisky making.
Masataka Taketsuru, the first Japanese who mastered whisky making in Scotland, valued the climate and natural features of the north. Yoichi, the place chosen by Masataka was close to the sea, surrounded by mountains on three sides and in many ways similar to Highland in Scotland. A cold climate with an appropriate humidity, crisp clean air and fresh water – everything necessary for his ideal whisky was available. The proximity to the sea is one of the distinctive features of Yoichi. The sea breeze gives a briny hint to the whisky during the maturation.
Direct coal-fired distillation. The tradition inherited from the foundation.
Masataka set a pot still using direct coal-fire when he built the Yoichi Distillery. This still was similar to pot stills at Longmorn Distillery where Masataka had the first practical training in Scotland. This traditional coal-fired distillation is hardly seen today as it is difficult to control temperature and requires highly skilled craftsmen. However, the distillation process at Yoichi has remained very traditional to this day. The characteristics of Yoichi Single Malt such as boldness and toasty burnt flavors are unique features of this distillation.
In addition to learning about whisky making; during the tour, you can also explore and learn more about the founder and the history of the distillery.
Read about the history of Masataka Taketsuru and Nikka Whisky.
In addition to the Rita House and the former residence of the Taketsurus, the whisky museum exhibits many materials about the history of Masataka & Rita and Nikka Whisky.
At the end of the tour, stop by the Nikka Kaisan to sample some delicious whisky and more. Visitors are given three samples of various alcoholic beverages. For those who are not of age, apple juice and other non-alcoholic drinks are also available. Finish off your tour with a quick visit to the gift shop where Nikka Whisky chocolates, bottles and memorabilia are for sale.
Credits to:
https://www.japan-guide.com/e/e6707.html
https://travel.gaijinpot.com/yoichi-nikka-whisky-distillery/
https://www.japan.travel/en/spot/1928/
https://en.wikipedia.org/wiki/Yoichi_distillery
https://www.nikka.com/eng/distilleries/yoichi/#access
https://www.nikka.com/eng/story/founder/
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Hi guys, sorry for the delay in posting because I’ve been pretty busy with a pretty girl. Yes, a VERY pretty girl.
It’s a “very x 3” long story….
Now, where do I even begin? It all started in the fall of 2013. I met her in Australia. We met briefly, quickly exchanged contacts, and said our “Hi’s” and “Bye’s”.
However, things started getting serious in the winter of 2013. The weather was getting colder. Night fell earlier than usual. The sky was always black and blue. I was getting moody. I was sad. I was down.
I needed a friend. Through my sadness, she was there beside me. When I was down, she lifted me up. When I was shivering cold, she filled me with her warm and fuzzy love.
Things heated up in the summer. The heat was unbearable. I was constantly burning with anger. I would flare up over the slightest incident.
Nevertheless, she was still there beside me. She remained as cool as spring, no matter the situation. She listened to all my rants, complaints, and arguments. Then, she would coolly and sweetly advice me. The advices she give would always send chills to my bones. She is the coolest girlfriend.
Her name is Gloria Jeans.
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