The Malaysian Insider

Who better than a Chinese chef to roast turkey eh? The turkey meat was moist and flavourful.

DEC 12 — We feasted on roast turkey and everything that goes with it at Chef Choi recently, in a Thanksgiving dinner. Roast turkey at a Chinese restaurant? I would say there’s where you should eat it, given the Chinese chef’s vast experience in roasting duck, goose and chicken, with a keen awareness of texture and flavour.

The “everything” included pork stuffing, pork sausages, salad and fried sweet peas with minced garlic. The turkey, unlike a lot that I have eaten that is dry and tasteless, was moist, tender and flavourful. The roasting sauce and a cranberry sauce were provided, but you could just eat the turkey on its own as well.

The slices of pork stuffing were just so yummy. After tasting this, you would surely reject the sage and onion or sausage and chestnut stuffing that always comes with roast turkey. We all like a salad with meat, and there was the one with different lettuces and red plum tomatoes that injected colour into our meal. But what we liked best were the sweet peas with finely minced garlic clinging to them. I know that’s very Chinese but we so enjoyed these crunchy peas that we scraped the last bits of garlic from the plate. (more…)

NOV 14 — What do you talk about when you’re stuck at a table with strangers?

In a culinarily diverse country like Malaysia, the answer is food, naturally!

The Malay-style wa tan hor is absolutely yummy.

During the lunch provided after a society meeting, Mm and I sat at the same table as a Malay family of five. Naturally, I asked them you could find good Malay food in Ipoh — the one thing that has always stumped me here. (more…)