Canberra Revisited - Spring Time

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 lovers not the foreshores of Lake Burley Griffith, near the National Carillon.

Commitment made amidst the tulip blooms.

Magic and wonder from an earlier age.

A bird soars at the Questacon, King Edward Terrace, Parkes.

Dobinson's Big Breakfast, Canberra Centre

View of Captain Cook Jet and Telecoms Tower on Black Mountain in the background -view through the willows.

Outdoors is best when the sun is benign and shining.

The double decker bus is an excellent idea.

Singapore - Snippets Around the River

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.

Sweet September

Light Cesar Salad - uplifting and refreshing.

Cherry Blossoms.

Spaghetti Marinara, an Italian classic.

Deft slices of raw salmon, with a pecan apple delight.

Kirishima Japanese - Cititel Penang

Soba and dip.

With two separate dining areas and a sake cellar, the Kirishima stands out in offering something different form other similar cuisine restaurants on the island of Penang.  Situated at the upper or east end of the main city centre strip of Penang Road,  the place is hidden away in the bowels of the ground floor of the Cititel Hotel, itself within walking distance of Georgetown's Heritage Quarter, by accessing either Farqhuar or Chulia Streets.  Kirishima also happens to be the name of a World War 2 Imperial Japanese Kongo class battle cruiser built in the Nagasaki Mitsubishi yards and designed by Brit naval engineer George Thurston.  The Japanese word implies a surname, but the warship's name was inspired by an active volcano, Kirishima Yama located in Kagoshima Perfecture.

Braised pork and potato.

Deep fried salmon skin as a snack.

A Western themed salad with bacon, cheese, cherry tomato and greens.

Mushroom delights.

Simplicity and presentation stand out.

Deep fried fish.

Carrots and mushrooms in an entree dish.

Crunchy shrimps.

Kirishima Restaurant is open every day for both lunch and dinner.  Private dining rooms are also available.  In Malaysia, restaurant staff are drawn from various ethnic backgrounds and for my group's dinner, we had Nepalese and Chinese Malaysians.  The lady all dolled up in her kimono was friendly, engaging and focused.  We chose not to have any alcohol that evening but good conversation and humour was so much better.

Classical Georgetown, Penang - Cuisine and Lifestyle

The Meng Khiam - raw salad with peanuts, coconut grate, gaduh leaves, sliced onions, dried shrimps, Granny Smith apple cubes, cucumber, green bird's eye chili and in the tray centre, a kick starter condiment that holds it all together. (Sabai Sabai Thai, Green Lane)

Ice kacang - a delightful cooler in an equatorial climate, topped by ice cream flavours of your choice, garnished by jelly cubes, sago whites, corn, kidney shaped red beans - all topped on ice crush in a bowl.  (Fettes Road)

Cantonese favourites at lunch time - char siew so (oven baked pork roast puffs) and the Portuguese inspired egg custard tarts.  (Equatorial Hotel near Penang Airport)

Home made fish curry, South Indian style, garnished with okra and served with steamed rice. (SK Teoh)

Lit candles to ensure better success for students sitting for significant high school examinations.
(Goddess of Mercy Temple, Pitt Street, Heritage Quarter Georgetown)

Seafood mousse (homok) -  steamed with various produce of the sea in a spicy coconut milk base and garnished with chills and herbs. (Sabai Sabai Thai, Green Lane)

A fig tree embraces the sun under a blue key in November, after the rains.

The iconic dish for Penangites - the wok stir fried char koay teow, served in different versions.  Of Fujian origin, the above photo shows  a rather wet translation with bean sprouts, egg, prawns, shallots, southern Chinese sausages and a chill mix underlay. (Island Park Kopi Tiam, Green Lane)

Lazy time over coffee in a quiet space with a good friend.

Variety of steamed offerings in yum cha, usually served from early morning in Penang and not just for lunch.

What every visitor cannot help noticing being provided compulsorily at each meal table - peanuts, cut fiery chills and chopped garlic.

The Straits Chinese version of the steamed seafood mousse - the otak-otak  (SK Teoh).

Georgetown's Heritage Quarter, as sanctioned by UNESCO.

Made to measure tailored suits are a hidden gem in Penang.

Straits Chinese traditional tea time snack - the kueh talam, with a coconut milk top supported by a flavoured base.

Baked bite-sized tarts with different hues and flavours - egg based, coconut filled and Pandanus themed.

High tea with echoes of the British Raj - scones, pies and cut sandwiches.

Another time, another place - a hideaway in Georgetown.

Freshly baked biscuits, the bigger ones with pork roast (char siew) filling and there smaller ones with durian.  (Ban Heang outlets)