29 November 2008

World Hunger Relief Week

Today after finish work want to eat something special
So I went to IOI Mall
After walking around I have decided to have my lunch at A&W because of his Root Beer Float

The receptionist introduced me this
"Hawaiian Treasure Combo" Set
A RM2 donation for the children who need foods with a wristband given
It looks like what McD give last time

This is the burger I ordered
First time tasted a burger with pineapple inside and new flavor of sauce added
Maybe it is the pineapple that represent "Hawaii~"?

Last but not least, please watch this short clip to remind us something we might forget

Please donate to them whenever you are capable! :)

I was asked to take part in collecting old news paper with my friend for a charity and I refused

At here I would like to say sorry I didn't go with you all as I don't have the will to do that now
Maybe next time ?

28 November 2008

SONY Double Exposure

(Please note that below message is acquired from

Watch Malaysia's first photography web reality show Double Exposure and see how 30 amateur photography enthusiasts compete against each other to snatch the Grand Prize and be famous.

Point. Click. Snap. Be Famous.

In conjunction with the recent launch of the world's highest resolution full frame DSLR in its class - α900, Sony Malaysia introduces yet another groundbreaking web reality show called Double Exposure A photography-themed web reality show that sees 30 contestants from all walks of life compete against each other to win the incredible prizes including an α900 worth RM9999. The web reality show is hosted by Nas' and Aishah Sinclair.

An audition was conducted mid of last month at the KL Photography Festival 2008 to find 30 Malaysians shutterbugs for Double Exposure web reality show. The 30 shortlisted contestants will go through a series of trainings that include workshops / seminars and complete assignments to satisfy the client's needs. The judging criteria are based on contestants' creativity, strategy as well as teamwork.

The objective of creating a photography web reality show contest is to create a platform for photography enthusiast to have the opportunity to learn more about photography and thereafter showcase their works. At the same time, the reality show also provides them a chance of a lifetime to be famous. "All 30 contestants will be racing against each other to win the final grand prize that also includes a cover shoot for a magazine," explained Mr. George Wong, Product Manager for Sony α. "We want to create an avenue for people to express their photography creativity and works. I believe Double Exposure will be a good kick-start point for them".

Double Exposure reality show will be uploaded online at every Thursday followed by result show on the Saturday of the same week. Be the first to catch the debut episode of Double Exposure on this coming 27th November with the result show on 29th November. Who will be the first contestant to be eliminated from the first photography-themed web reality show and who will shine and be one step closer to the grand prize? Find out more at


Below is one of the 30 contestants - smashpOp @ Jason Goh

He is somehow creative and good in photographing
And...there is a reason why he called himself smashpOp
See here

If you thing he is qualified as the winner, vote for him ;p

25 November 2008

Momofuku Ko

David Chang’s white-hot East Village dining empire, Momofuku Ko, isn’t a restaurant in the normal sense of the word. You could call it a semi-exclusive dining club, but that wouldn’t be quite accurate either. The murmuring, deferential patrons who manage to find a spot at the modest, twelve-seat bar are chosen at random, by a computerized system that seems designed not to entice people to dine at Momofuku Ko but to drive them away. These seats can be booked only a week in advance, and only by logging on to the Momofuku Website. The computer begins taking reservations each morning at ten o’clock, and thanks to the legions of devoted and increasingly frantic Chang groupies (the 30-year-old chef was just nominated for his third James Beard award, and has been the subject of many glowing profiles in many glossy magazines), they’re gone not in minutes but in seconds. Under these trying conditions, getting in the door once, let alone the three times most critics prefer, could take months or even years.

So how do you crack this fiendishly egalitarian, New Age reservation system? It helps to have the services of many diligent assistants willing to peck at their keyboards like gaming zombies for an entire week. Is it worth the aggravation? This depends, I suppose, on your point of view. One reason Chang is regarded as a revolutionary by a new generation of diners and cooks is his gleeful willingness to take the old-line, haute cuisine restaurant conceits and smash them to bits, while still cooking inventive, high-quality food. The name of this willfully anonymous anti-restaurant is barely visible on the door, and the façade is sheathed in what looks like high-tech chicken wire. Inside, there are no waiters, no decorations on the plain butcher-block walls, and no printed menu. Chang’s inspiration is the classic Japanese bar-dining model practiced, most notably in New York, by Masa Takayama at his uptown restaurant, Masa. But the price of a single omakase meal at Masa is $400. At Momofuku Ko, my leisurely, inventive, often wickedly delicious ten-course dinner cost $85.

The first amuse item is Chang’s calling card (and that beloved kitchen favorite), a crackly, feathery curl of pork rind. The second is a candy-size “housemade” English muffin slathered with more salty pork fat. The grateful food geek next to me pops it into his mouth. “I’ll eat that for breakfast any day,” he says. Chang’s somewhat outsize reputation has been based, until now, on his gift for taking these kinds of humble dishes (bowls of ramen at Momofuku Noodle Bar, or the famous pork butt at Momofuku Ssäm Bar) and imbuing them with the finest ingredients, and topflight technique. But Momofuku Ko (ko means “son of” in Japanese) is the chef’s first attempt at ambitious, haute cuisine cooking, and as the big dishes appear, the meal picks up steam. A tangle of gummy fluke is overwhelmed by too much yuzu and hot Sriracha pepper. But after that comes a classic Changian creation, a bowl of technically perfect French consommé cut with a hint of kimchee purée (“Korean consommé,” the chef calls it) and garnished with a square of frizzled, gently melting pork belly and a briny oyster from Cape Cod. A soft-cooked egg is next, only this egg has been smoked and then cut open so that the smoky-sweet yolk runs into a pleasing mix of caviar (from Tennessee), tangy sweet-potato vinegar (from Japan), and a pile of crunchy, nickel-size potato chips.


Reservations are gone by 10:05 a.m., but cancellations occur throughout the day. Hang over the computer, and you might get lucky.

Ideal Meal:

The fixed-price menu is constantly evolving. Our favorites so far: kimchee purée, foie gras, deep-fried short rib, cereal-milk panna cotta.

Below are some dishes' photos I manage to get
They look really nice

The most colourful dishes

Below is the mysterious dishes, guess what hiding beneath it?
Besides, I tried to see if I am able to reserve any seat

But it seems like it is fully booked for the whole week

This restaurant using a lots of new idea.
Online Reservation.
Maximum 12 seat.
Bar type dining style.
Alot different nice dishes.
No waiter, the cook will serve you.

NO MIDDLEMEN David Chang, chef at the new Momofuku Ko in New York, serves with a smile.

And...Only for those who are fast enough to click the reserve buttons able to reserve the limited seat.

Wonder when Malaysia will have this kind of new concepts' restaurant.
Hope this open someone's mind in starting a new business! :)

(Acquired from

23 November 2008

Merry X'Mas

X'Mas is coming and just want to increase the ambience ;p

18 November 2008

Effective Microbes @ EM

Effective Microorganisms, or EM is one of the most popular microbial technologies being used worldwide now. EM products have been on the market since 1983 in Japan, and can be found in local home center stores.

EM comes in a liquid form and consists of naturally-occurring beneficial microorganisms. These microorganisms in EM can easily be classified into three major groups: lactic acid bacteria (commonly found in dairy products), yeast (e.g. bread, beer), and phototrophic bacteria.

Throughout the world, EM applications are made in the farming, livestock, environmental clean-up (polluted waterways, lakes and lagoons), and health industries.

What EM is not
The microbes in EM are not harmful, pathogenic, genetically-engineered/modified (GMO), nor chemically-synthesized. Neither is EM a drug or fertilizer.

EM & The Environment

EM can make the environment better.

EM environmental applications throughout the world have included:

  • Converting kitchen garbage into nutrient-enriched compost
  • Cleaning polluted waterways, lakes and lagoons
  • Maintaining and operating septic systems, municipal wastewater treatment plants, and landfills/dump sites
  • Producing nutritient-rich soil

Microbiology & Health

Introduction of EM to health application

Microorganisms are found everywhere in the world. These highly adaptive microbes play an important role in the balance of the earth's eco-system, including the physical well-being of human beings.

Microbes possess the power of fermentation, and their uses are apparent in many aspects of our lives. Miso (soybean paste), soy sauce, wine, whiskey, cheese, natto (fermented soybeans) and bread, for example, are all produced with the use of the microbes. These products have caught people's attention for their health benefits.

Also, microbes themselves naturally exist in our bodies. It is a fact that microbes in our intestines help digestion, as well as help keep our bodies healthy.

In addition, the fermentation and antioxidant function of EM has been used to produce unique EM products, such as EM-X (a rice bran liquid dietary supplement) and EM Salt for human consumption.

A more recent and promising direction on the research of EM applications focuses on preventive medicine as an alternative to conventional medical treatment.

Retrived from

Working in the office, surfing the web and found this cute representable picture.
It showed that EM can provide the nature and human a lot of benefits and that's why I wanna share with you all!

Hence, go for adequate consumption of EM for a better you!

17 November 2008

Kah Shin's Birthday @ Bumbu Bali

For those who didn't attend the event
Please guess what this cute elephant used for? ;p


On 15th of Nov, Mun2 who is the organizer decided to celebrate Kah Shin's birthday at a special place either "Sambal Suhi" or "Bumbu Bali"

After comparing the price, there aren't any big difference
So here we stay, at "Bumbu Bali"

Marccus not coming as he just back from Kuching.

But he saw kennysia and they are in the same flight! it that easy to see kennysia in Kuching?

...Due to some technical issue and long time didn't organize an event
The destination haven't be decided since 7 PM until 8 PM++
Therefore, the working stressful James get angry cause we keep changing the place to meet
Although you saw James is smilling, but he actually very angry!!
Saw how scared Mun2 was?? ;p

While Mun2 is still apologizing to James, camwhore started.
Let me introduce you, Yeng2 with Bumbu Bali's Ashtray!

Kah shin was happy when received that present!
Why? Cause he likes animal especially elephant!!

This is weekly special drink - Cucumber & "Mujitsu" Drink
(Cucumber + Lemon + Chili + "Mujitsu")
Forgot the leaf on top called "Mujitsu" or something else, correct me plz

This is the Lamb & Chicken Chop

This is "Ayam Bertutu"
I am sure that is its name

And this one is the Tasty Fish & Chips

Yeng2's favourite, salad with alot of fruits and vege.

Back to camwhoring
Li Ern who was slicing the lamb chop

Me + Yeng2

"Brothers & Sisters"

Err..."Two and a Half-man"

"Family Shot?"
Piture taken by Kah Shin.
And Kah Shin thinks that this is a good shot
It would be better if zoom out a bit~

Hmm...this would be Kah Shin wishing for kisses from two unwilling girls? ;p
Maybe one of them is willing to do that!

As usual, couple's picture



Belows are the decoration at Bumbu Bali
I have seems almost all of them in Melaka as I selling them before.
Yes, they are selling them too.

Li Ern with the bar

I like it when "Carlsberg" slowly lighted up, the way it shown is nice.
Forgive my innocense

This is the "Chai Shen Ye" that put near the staircase.
I believe it somehow attract some customer to here.

Since we were very full althought sharing the foods together
We only manage to take out the cake after digestion for a long long time!
Here is the cake for "Shin-Khah Wong" :)
Please translate it in cantonese ~

Happy Kah Shin cutting the cake after and he made a wish that he want it to come true while we don't!
Which is, "No need to treat us at the high class restaurant" ;p

Kah Shins is giving the "saliva-ed" Cherry to our beloved Mun2 and Yeng2 ;p

The birthday cake is nice,and we only managed to finished it by playing
"Big fish + Small Fish"
This game is really interesting and challenging ~

At last, our group photo taken (not clear enough..aiks)

Therefore there is a flashed one!

Compared to last year photo @ Shin Nichi Restaurant
Almost all the same !
Except now I am standing at different position and wearing glasses while James doesn't need it anymore!!

Perhaps this would be the post with most picture I ever upload
The end!

16 November 2008

Bumbu Bali

Coming up!

13 November 2008

Old Taste @ 古味道

This would be last week's event ( 9th of Nov.)
As usual free at weekend, wake up in the morning to eat my breakfast and wash my mountain clothes. At noon, Marccus called me and ask me to go out eat lunch with our coursemate
Hui Pei
at Old Taste Cafe.

If I am not mistaken, this is Beh + Marccus
Saw how desperate the customer behind Marccus? ~~

Desperate customer: "Where is my Kopi-O?!..."

Here she is, Hui Pei!!

And Marccus with Hui pei~

As a proof of being at Old Taste Cafe, Marccus snapped this down
What we doing there is actually using the Wifi there and updating each other's news.
And surprisingly there are 15++ labour working there and only 1 Chinese boss.
Maybe that's why their toast doesn't look so nice~

After spending few hours there, we going back and Hui Pei wanna stay there to use the Wifi.
This is because her wireless broadband was stolen and being "e-bay"ing now (possible)
People now can't live without internet.
So do I...

Tick-tock, times fly to 7 PM!
We go to Subang Parade to meet Leslie as we can't ask her out just now in the noon.

This is Tian Chad + and the friendly DIGI Leslie ;p
Now you can call to DIGI helpline to look for Leslie
016-221 1800
If you are lucky you will able to get her on the phone!

Marccus + Leslie

On the way back from dinner, we saw another course mate there! Meei Tserm the girl.
Marccus + Leslie + Meei Tserm
And not forgetting myself in the pict ;p

After saying goodbye, me and Marccus explore the Subang Parade and it looks different from other shopping centre, it is actually combination of three different building. Therefore will have a lot different stairs connecting them.

At the highest floor there is a "zhap-lap-ing" fish foot spa. All their fish's mouth are red...
And this is the lonely shark which keep turning around in the aquarium by itself...
Hope he get a company soon~
Shark: "Where am I...I don't know what else I can do beside making circle..."

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