Kindly Yours

The Tom Yum Kung, with a rich taste and good flavour. Northern Thai and Laotian restaurants offer a cuisine which can be refreshingly different from Bangkok or southern Thai dishes.  There can be the conspicuous absence or less use of coconut milk and more emphasis on charcoal grilled meats.  What captivated me is also their rendition of deep fried battered ice cream, in this case at the Green Peppercorn, served with a garnish of coconut muesli, raisin and butterscotch sauce.  I reckon the batter they utilise is much better in texture and flavour than those from Singapore or Chinese restaurants. The Green Peppercorn in Fairfield opened in July 2012 - it is family run, can seat around 150 guests, has parking street side on  both sides of the hotel and avoids a capital city feel of congestion. Chicken with dipping sauce and a rather outstanding bite below the skin Green Peppercorn at the Fairfield Hotel is modern, brash and with a spacious...

The mung bean biscuits, an iconic product of Penang. The biscuits are baked, the fillings are ground flaky peeled mung bean and it may be an acquired taste. Taste sensations vary according to different opinions, but they are best eaten freshly baked.  Small and bite sized, the crispiness outside is followed by a softer texture when you get to the insides.  Best served with Chinese tea, they are snacks on the go or accompanied by easy conversation in the afternoon. A typical container box designed cover of the biscuits. Variations of this biscuit abound, but they generally utilise both an oily and water dough separately.  Interestingly, white pepper, vinegar and thinly sliced shallots are used and go into the mix with the beans.  The process can be challenging for home preparation, hence commercial production has taken over and dot many outlets across peninsular Malaysia - a trail left by Fujian immigration for  over two hundred years.  Oh, ...

There is no forgiveness at the height of war.  Justifications, perceptions and higher purposes reign mighty on both sides of a conflict.  The fight between perceived evil and good - as echoed by the Lord of the Rings trilogy of novels - is as real as dignity, indignation and inner respect. Conflicts arise from opposing agendas.  I am amused when a community is willing to suffer economic and other deprivations, as the price of and with the intent of a bigger agenda and purpose, even when it emphasises exclusion, unforgiveness and no basic human values for some and not all.  Wartime can imply not just obvious physical acts of inhumane episodes involving arms, threats and fear, but also the slow eroding process of unsettling and de-recognising specific groups of people.   Which is harder or easier, to break down the inner resolve of a targeted community that is not liked or to bombard them with injury or death? Blatant discrimination has occurred throughout much ...

Notice the charcoal used to fire the wok. Patiently waiting along Siam Road This elderly gentlemen has been doing his wok based trade for as long as forty years. The classic char okay trow - garnished with prawns, bean sprouts, shallots, cut sausages and chill. All photos on this post are credited to Ms Au Yong Kit Fong.

Mantou bread accompanied with Indian prawn curry - a fusion in Georgetown, Penang. Southern Chinese themed tofu braise garnished with peas, carrots, mushrooms and a eggy mix - great for kids with steamed rice. Nothing like a simply effective greens dish. Birthday noodles Cantonese style but with a Penang twist of pickled green chill cuts. Mochi s oaked in fine grounded red bean dessert. The classic Sichuan sweet and sour.

Three types of chocolate - the Varlhona dessert offers hazelnut, date and banyuls. Cold entree - squid, Diamond Clam, sea urchin, oyster and mussel, inspired by Spencer Gulf South Australia. A French classic in the exterior as well. Surf and turf - lobster and duck in a warm entree. My mains - Squab, with endive, onion, cabbage and foie gras. Compliments of the house, between courses. Serving the soufflé, with style, engagement and concentration! Mud Crab meat finely presented on top of truffle base. What Kim had - my fellow diner in a group of eight. Fineness, flavour and presentation personified . And what a lovely evening!

Are there only two good times a year to be in Canberra, March and September?  If this is true,  here are my latest reflections on this inland city that is the capital of Australia.   Apart from the museums and Government related sites or institutions to visit, Canberra is also a place to get fit, soak in the fresh air and enjoy the views.  If you are a foreign diplomat or Federal Government officer, then you do call this valley home.  The big lights and crowds of other cities are far away and you can huddle and embrace this unique experience - or soak in a research or academic atmosphere of the universities.  Generally Canberra is a great homely place to bring up families - and then send the children to the so-called big and bad world outside.  They then return as adventurers, achievers, experienced brothers or sisters - and re-seek comfort in the broad avenues, quiet resilience and cocktail parties of what is always a home town. A pair of lov...

An immigrant past with a hunger for business and cultural traditions is reflected in Chinatown. Boats and ships still make a significant contribution to this harbour city and island. Restoration and upkeep of buildings is maintained at high standards. A sight for tourists, Kipling's mad dogs and Englishmen who come out in the midday sun. The Cavenagh Bridge marks the colonial quarter. The inherent and strong ties that bind Singapore and Malaysia can at times be under emphasised in the new order of things in south-east Asia. Lovely louvred vertical window-doors above the street. Mee rebus and teh tarik served in disposable containers, Raffles Place. London is but so far away. Along the quays. HM Chulalongkorn was the eldest son of reformer Thai King Mongkut. A classic view into the original financial district.