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)

The Fullerton Singapore

Formerly the Singapore GPO, the building housing today's Fullerton has been restored to more than its colonial splendour and attention to architectural detail.  White, a plethora of small and large palms and shutter windows (that allow more effective ventilation in an equatorial climate) are the themes continued from its glorious past when Singapore was considered  to be a gem of the British Empire, the geographical most far flung empire in history.

Good ham cuts, fresh pineapple, watermelon and more for morning breakfast.

A welcome Chinese cooling flavoured tea with a Granny Smith in your room.

Poaching eggs for the traditional kaya toast bread set.

A scene reminiscent of old Singapore, by that river itself, not far by foot from the Fullerton, which has a river side view.
The grand hotel centrally located in downtown city, with Chinatown, Marina Bay Financial Centre, Raffles Place, Clarke Quay, Clifford Pier and Marina Sands casino within a sweaty walking distance in this equatorial heat, but on well designed, broad and clean pavements.  There are also river ferries to catch for slow rides.

Fettucine marinara served by enthusiastic, friendly and well trained staff at one of the Fullerton's dining rooms.

Coffee and tea traditionally made with condensed milk are served by the Fullerton  in unique porcelain cups that still bear the designs familiar from my childhood.

The Fullerton pool for guests, overlooking a scenic and sedate river and Singapore's financial district, has been named as one of the top resort pools in the world.

Newspapers in hard copy are still left at your room or suite door - or provided at breakfast time, which has a menu encompassing he best of East and West - above, congee is available with poached egg, waffle, Mediterranean tomatoes and Cantonese baked roast pork buns.

A bird's eye view of the inner sanctum of the Fullerton.  A recommended place to unwind is the Post Bar on the ground floor.  Wi-fi is provided free to hotel guests.  Rooms are sumptuous with writing desks, bathrobes, carpet slipper wear, glass display shelving and mat laid near your turned bed while you are away at dinner.

Freshly made omelette surrounded by croissants and breads.

Kuala Lumpur Revisited - Cuisine

Roast pork buns, baked with a flourish and taste - Dragon-I Restaurant

Nasi Lemak version 4.0 from Benjamin Yong's WanderMama, Bangsar Village One, KL, with prawn curry (background) and the chicken rendang (foreground).   The curry tradition in Malaysia is primarily based on significant Indian influences, as for thousands of years before the Arab traders arrived in south-east Asia, Indian politics, language, culture and customs predominated this region.

Fish head noodle soup, garnished with tomato, shallots and bean curd - a Cantonese favourite from Goon Wah Restaurant, Jalan Kuchai Lama, KL

Kl street food - the wanton egg noodles, mixed with two types of soy sauce, a great any time snack that has its roots in immigration tradition from South China - the versions I prefer are from Hong Kong and Kl.

Marinated chicken wings, peppered with sesame seeds, a classic favourite of Goon Wah's, Jalan Kuchai Lama, KL.

Wok stir fried meal, garnished with scrambled egg, bean sprout and shallots - from Dragon-I.

Centre court at the Pavilions KL, Bukit Bintang district -this shopping centre has the best food court choices as well.

Cheese cake or coconut mixed with oats biscuit? - Artisan Cafe, Bangsar Village Two.

Hakka classic - the Yong Tau Foo, from the Ying Ker Lu Restaurant, Pavilions KL.

Not what I see as cream brûlée, but this was offered at one of the trendy expresso cafes in the Klang Valley.

Classic plate and bowl setting in a Chinese restaurant  - replete with chill condiment, vinegar sauce and Guangzhou dessert of longan and twice boiled almonds.

Dainty dumplings from Shanghai - as in most cities around the world, central and northern Chinese food are now easily available around the world.  This photo depicts the siew long pau, with hot soup and minced pork inside.

Traditional Hakka dish, a one spot meal.  The Hakka heritage of KL is not emphasised these days, although it is a fact that Kapitan Yap Ah Loy established and strengthened  a multi-racial community KL in the 19th century, that was later chosen by the British colonials to be the administrative capital of Malaya, covering the Straits Settlements as well.

Yum cha has always been a much appreciated practice amongst the Chinese in KL - above the delicately shaped steamed wortip, eaten with a dipping sauce and with held chopsticks.