Auto City Juru - Penang, Malaysia

Bright strobbing lights, flashy sights, well polished surfaces and clean brick tiled floors. Car accessories, pharmacies, mobile phone stalls and hair saloons add to the variety. Welcome to a fair in Auto City, alive with crowds of people, periodic parades, diners, apparel sales and music.

It is not just all cars, for it is a suburb, offering all the amenities of a small township. There are replica murals of a Thai restaurant (above) and another manifestation of Americanism (below) is an example of what draws the crowd out of their residential areas to congregate.  When I was last there, the rains came down and whipped up by the winds, unleashed the water on all the cars exhibited there.  Audi, BMW, Subaru, you name it.

Auto City lies at a locational nexus, not far from the Peninsular Malaysian mainland side of the Penang Bridge, within a half hour drive from the regional hubs of Butterworth, Seberang Perai and Bukit Mertajam, having easy access to the North-South Expressway to Alor Setar, Ipoh and Kuala Lumpur, and all within Penang State. I was introduced to a yogurt and nuts mix concept store called Tutti Fruitti, apparently popular in this nation, for which there is a similar business at Macquarie Centre in Sydney's northwest. A giant LED screen offers free movies to the public each evening. Interesting restaurants include The Boston (claiming to provide "Hongkie
food" ); Haagen Dazs and Swensen ice cream; the Winter Warmers tea cafe; Old Town White Coffee shop; Xian Ding Fei Taiwanese fare; and Sushi Sakae.

The cooler and less humid surroundings after sunset entice people from neighbouring areas to drop by and stroll by whatever is offered. I was captivated by the huge car stereo combos placed in the boot of certain car makes, and under the moonlight, these glow and throb with colour and sound. (picture above).  The fair went on till midnight in a definite holiday atmosphere.

Basketball, lion dance troupes, restaurants, banks, retail outlets, souvenirs, T-shirts, pottery, plants, fabric, coffee, karaoke and more.  The evening when I was most recently there turned out to be a carnival, of automobiles, motor bikes, models, hair stylists, playing bands, family gatherings, teenagers having a night out and with a deep sense of community feel.

Wedding Vibes, Georgetown, Penang

Many preparations lead to a festive wedding. They include the traditional practice of making and consuming brightly coloured rice dough balls (above) in light syrup, to signify roundness, celebration and good vibes. Cakes, hearts and toasts share a common link for all cultures to mark a marriage.  The images below were taken on site at the Ming Garden Restaurant in Georgetown's Times Square on 30 May 2012.

The above images in this entry are from the collection of Mr Loke Yew Fai of Kuala Lumpur.

Scenes From A Wedding - Georgetown, Penang 2012

Shaun and Tze Yin came back to the island of Penang to reunite with relatives, meet up with new ones and generally mark a most festive occasion in their lives.  The occasion is also to take a meal together, with parents, relatives and mates.  The opportunity is also to be introduced formally to older and younger relatives, as symbolised by the offering of tea in cups and the exchange of red packets.  The venue is reputedly the largest Chinese restaurant on the island.  The Master of Ceremony was a band member from the iconic Penang band Sweet September. 

Images following below are from the collection of Mr Loke Yew Fai.

Shaun and Yin offer tea to brother Chet and sister-in-law Karen from Singapore.

Father of the bride (above picture) puts a wedding necklace on daughter, whilst the bride offers tea to the paternal grandmother (below).

Suckling pig roast (above) and mushrooms in a veg concoction with good iconic meaning (below) are part of the staple of Cantonese-styled wedding menu dishes.

The photographs below are from the collection of Ms Khoo of Penang.

Return to Diggies, North Wollongong Beach

BW

Winter and summer, the menu changes, carefully, delightfully and surely, at the Diggies right on North Gong Beach. Perhaps on the coldest week of the year, I joined three of my Sydney based visitors for lunch there, half anticipating any new creations offered, but with the much appreciated beach side views that remain constant.  We were not disappointed.  The current seasonal menu offers interesting names like the choo dong salad ( skirt steak with snow pea sprouts and bean shoots, garnished with mint, coriander and kimchi dressing) and the sunrise breakky ( north bircher muesli with low fat yogurt and seasonal fruit slices).  Interesting enough, all three, out of four at our table, selected  the Pat Witter, pictured above, a delightful yet simple combination of fritters (made from parmesan, red quinoa and sweet corn) with baby spinach and a poached egg, garnished by a good measure of savoury tomato jam.  It was light, tasty and freshened the palate.

Stefanie was the rebel - she chose grilled chicken as her lunch mains, topped up by cherry tomatoes, a poached egg and generous helpings of fresh leafy herbs. (image above)  For drinks, I could not resist my usual sun kissed concoction of orange, strawberry and pineapple.  June and Blossom were more than happy to try an interesting hot water pick me up without alcohol, but laced with fresh mint leaves, dollops of thick honey and small slices of fresh young ginger.  The sun was shining, both the ocean side and sky were blue and we could not have asked to be anywhere else.

I do not normally try the desserts at Diggies, mainly because the starters, drinks and mains choices often take priority and deliver.  On my most recent visit, I did try the masculine, raspberry and coconut cake (picture above) and this was a sure winner - it gave a myriad of tastes when I took a bite, it was not overly sweet and the texture of the various ingredients gave an uplift and blended well with my hot chocolate.  Below, great to accompany with easy cocktails like Pims with fruits, are fried calamari and squid in batter.

NMR

MJC

The delicate art of preparing and presenting fish (images above and below) is manifested well at Diggies and they are part of the current winter season menu.  Tender barramundi served well to contrast with the crispy batter in the fish and small chips. The ocean trout was grilled (below) but retained its utmost moistness, the smell of the sea and a searing crusty fish skin. With rocket leaves, Roma tomatoes and carrots, and with am option to twist a lemon slice, the dish epitomised what good Australian seafood should be like.

PV


My impressions of Diggies this past half year:

Atmosphere:  Relaxing and easy.

Location:  Right on the beach.

Taste:  Consistently good.

People Engagement: Friendly.

Service:  Reassuring.

Best Time to Visit: Brunch.

Fav Dish Experienced:  Pat Witter.

Would I Return?: Definitely yes.

The Autumn Leaves

Autumn leaves under frozen souls,

                                                      Hungry hands turning soft and old,
                                                      My hero cried as we stood out there in the cold,
                                                      Like these autumn leaves I don't have nothing to hold.
                                                      (Paola Nutini)

 

Red leaves falling through the branches
making their way to the ground
blowing by the flowers sleeping
no one knows the leaves are leaving.
(Haste The Day)

The falling leaves drift by the window
The autumn leaves of red and gold
I see your lips, the summer kisses
The sun-burned hands I used to hold
( Nat King Cole)

The Chestnuts came in yellow,
The Oaks in crimson dressed;
The lovely Misses Maple
In scarlet looked their best;
All balanced to their partners,
And gaily fluttered by;
The sight was like a rainbow
New fallen from the sky.
(George Cooper)

Every stained page is stressed
by a splat of color. Rough-red,
like an old tavern,
        we become hungry birds
and prepare for fall.
Shape and shadow are candied citron
(Mary Hamrick)

You may gather from me
the spring of my youth,
my summer of maturity,
and hold onto with me,
the solace of these days
of remembering
before the frost.
(Judith A. Lawrence)