Saturday, 1 July 2017

AWAKE 唤醒 | This is how we do... June 2017




June, surprise me

Life is short and the older you get, the more you feel it.
 Indeed, the shorter it is.
 People lose their capacity to walk, run, travel, think, and experience life.
I realise how important it is to use the time I have. 

--- Viggo Mortensen






Saturday, 13 May 2017

杨家东北湘菜馆 Yang Jia Northeastern Chinese Cuisine Penang




北湘菜

北菜滋味郁,烹火候足,菜色味道次丰富,吃起来过瘾豪爽;湖南菜——湘菜是中国的八大菜系之一,用料广泛,口味比,注重酸香辣和食材的嫩,特适合下。我喜好这类重口味餐城就有一家得推荐的北和湘菜味子,不用行,便能用舌尖体中国的地方食文化。

家的成都冒菜麻辣香,在一加了各种料的辣老里放入花枝、肉、内、木耳、清菜等食材,香气四溢。第一次品尝这四川传统小吃,感就像是香辣可口的火,似乎什么食材都可下上桌。典川菜水煮视觉上沸的辣油香,辣椒亮,口感上,石斑肉滑嫩美,不腥味,吃起来麻中不麻,辣中不辣,特暖和爽快。麻婆豆腐口,肉分明,色香都俱全了,只可惜咸了一些。






Monday, 1 May 2017

SMILE 微微一笑 | This is how we do... April 2017




Poem-a-day

是那的人
熬夜就要到天亮
散步就把整条路的街灯都数完
打开啤酒就要喝光
一个人就要一生
 
是生命教我
折衷
有益健康
 
于愿意
你半途而
自己一人走完
剩下的一半路程

──〈半途而〉,林婉瑜






Sunday, 16 April 2017

Modern Italian Cuisine | Markus Restaurant Penang





RESTAURANT MARKUS - Modern Italian Cuisine Penang

代意大利餐,主打新的意式料理,同保留传统经典的口味。来儿用餐的感舒适,简约高雅。入座后,服务员贴心地从厨房端上了佛卡夏面包(Focaccia Bread with Balsamic Olive Oil),烤后的面包吃起来脆口,特蘸着橄油醋的香气。前菜点了一道章料理(iI Polpo),厨把腌制好的章用低温长时间的烹,以保留食材的原味,摆盘配香脆的炖饭饼,用藤蔓上的鲜红番茄点相吸引,味道也很丰富。

蘑菇Zuppa Di Funghi Tartufata)用料扎,混合大啡菇、香菇和洋菇三种菇,加入百里香等香料熬煮,入口满满的蘑菇味溢出,还带有淡淡的酒香呢。主菜蟹肉意大利面(Linguine Al Granchio)用扁面条拌蟹肉,配上伏特加特的粉汁,蟹肉的美和汁的郁混在一入口,非常美味。帕火腿猪肉(Salti In Bocca Alla Romana)是当日最,用鼠尾草为软嫩的猪腰肉味,淋上厚的蘑菇,口味很是独特。

甜点方面,意大利苦杏酒的提拉米Tiramisu)不不失,一餐做尾甚好。其,当日是提前预订为生日的好友祝聚餐,餐最后送上一片小蛋糕,小小的举动实人感暖心。整体来次的用餐体很好,能感受到厨用心烹新,不料理分量稍微小了一些。

Markus is a modern Italian restaurant which famous with their innovative and creative Italian cuisine. Although they are selling modern Italian food, they still preserve the unforgettable classic taste of Italian food. Markus is a very elegant yet comfortable restaurant located in Penang and their staff is very friendly and helpful. First, they served Focaccia Bread with Balsamic Olive Oil which is freshly baked daily. The bread is crispy in the outside and fluffy in the inside. The combination of olive and balsamic vinegar is the bomb.

For appetizer, we had ordered il Polpo which is an octopus dish. Chef use lower temperature and longer time to slowly cook the marinated overnight grilled octopus in order to preserve the taste of it. It is served with some crispy risotto, tomato-on-vined and fresh vegetables. The flavor of this dish is very rich and taste delicious. Zuppa Di Funghi Tartufata is made from 3 different mushroom which is Fresh Portobello, Shitake and Button Mushroom. Chef also adds some thyme in it to bring out the taste. Having a spoonful of the soup is like a having a mouth full of different mushroom. At the end you also can taste some mild alcohol taste which makes it extra special.

Our main dish is Linguine Al Granchio which is made from linguine, crab meat and vodka pink sauce to elevate the taste. The freshness of crab meat makes the sauce taste very good and is definitely a must try.  Salti In Bocca Alla Romana is our favorite dish of the night. The pork loin is marinated with sage and is perfectly cooked. Then it is covered with thick mushroom sauce. For dessert, we had ordered tiramisu with Amaretto. Overall we had a very good experience in Markus. The only complaint is the portion of food is really small, so you guys can order more and try different dishes. They are also kind enough to serve us a piece of cake as complimentary since we are celebrating our friend’s birthday that night. Thank you.