Monday, 2 October 2017

ROWAN & PARSLEY food atelier, Johor Bahru



 ROWAN& PARSLEY food atelier ,心想家店怎么可以绿得那么清新,外都快被植物包了呢。离开了喧的市区,咖啡馆环境怡人静。在自然艺术和工业风格的融合下,室内空间宽敞且舒服清新,水泥吧台相当有巧思。

要了落地窗桌位,静好充裕的阳光大大洒了下来,隔着攀着藤蔓的绿物,好好享受顿难得的悠。上桌的主餐口味丰富,甜点方面更是惊人,白巧克力配上玫瑰莓果派,酸酸甜甜的口感,滋味确实让以忘怀,期待下一次的来访





Thursday, 14 September 2017

Visit Singapore | 3 Days 2 Nights Photo Dairy 2017




这是一座洒满阳光的热带花园城市。

整洁的街道、良好的治安、多彩的文化景色是大家对这东南亚小国的基本印象,但若你慢慢的欣赏,在多元文化融合下,绿意的大花园里相当多面好玩,也同时表现出张扬与含蓄的魅力,正是让我流连忘返的一点。我们住在风情浓厚的小印度古迹区,日间淋着雨踏上圣淘沙环球影城,夜间徜徉在灯花璀璨的码头岸边,步入一间又一间的博物馆和画廊感受艺术气息的洗礼。返回至今半年,欢笑的回忆抹不去,总是不时翻阅照片,看看满溢笑容姿态的我们握住青春的尾巴。

Day 1: Singapore Airport – check in Park 22 Hotel Little India - Universal Studio Singapore - Fat Boys, The Burger Bar
Day 2: Brunch at NOSH Restaurant, Rochester Park - National Museum of Singapore - ArtScience Future World Museum - Gardens by the Bay (Flower Dome & Cloud Forest)
Day 3: Brunch at Sacha & Sons, Orchard Road - National Gallery Singapore – Singapore Airport

Singapore... a tropical country that have summer all year around. Clean streets, good safety, rich in culture is the basic perception that we have about Singapore. If you take your time explore this country and dig deep, you will find out another side of Singapore that you never seen before. We stay at Little India heritage area where it is full of culture and history. We have fun in universal studio during day time and enjoy the colourful light at the harbour during night time. We visit a couple of museum and art gallery during our visit to get some inspiration and learn something from it. It's already half a year from our visit but the memory still like it’s just happen yesterday. This is how we enjoy our life and celebrate our youth.






Friday, 1 September 2017

BETTER Views 光火 | This is how we do... August 2017




August: respected and impressive.

我喜,是因我不喜

总认为,在世,有些人、有些事、
有些刻似乎都有一种特定的安排,在当得,
但是在以后回想起来,却都有一种深意。

我有过许多美刻,在舍不得将它

——席慕容《透明的哀




Tuesday, 1 August 2017

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.







Saturday, 4 March 2017

吴哥窟 Angkor Cambodia - UNESCO World Heritage Centre



Angkor Wat, Siem Reap Cambodia

Read more: Cambodia Travel Guide, Siem Reap 4 Days 4 Nights

小吴哥(Angkor Wat)的日出宁静平和,震慑心灵,五彩朝霞和千年建筑的轮廓与荷花池的倒影,弥漫着苏醒的气息,旅人像是朝圣,用生命来等待天地甦醒的瞬间,为给旅途留下美好的回忆。在巴肯山(Phnom Bakheng)看日落,站在历史的高度感受夕阳余晖下曾经辉煌一时的过去。日升日落,在这文明古国显得特别庄严颓残,像我们经历生活的起落高低后那么平静。

塔普伦寺里(Ta Prohm)的千年老树将庙紧紧缠绕盘踞,充满着千年不倒的生命力;塔高寺(Ta Keo)朴拙未经雕刻,石阶陡峭又狭窄,攀爬过了让人心生敬畏和敬意;巴杨寺(Bayon Angkor Thom)的金碧辉煌已成一片灰蒙蒙的石堆,多座高棉的微笑在阳光下让人安心,如朵朵莲花静静绽放。最后分享蒋勳《吴哥之美》的一句话,想到这段旅程就从心底记起美——因为微笑,文明不会消失。

Watching sunrise at Angkor Wat is one of the things that you need to do once in your life time. It is very impressing and breath taking when you watch the sun slowly shines thru the thousand years old monument. The reflecting of the sun and Angkor Wat in the lotus pond makes it even worth waking up so early for this moment. The thousand years old trees that grow around the Ta ProHm temple is so stunning. You can see how tough are those tree that they live for thousand years there and slowly merge themselves with the temple. 

Ta Keo is a temple that do not have any sculpture on it. The staircase is very steep and narrow which takes us quite sometimes to climb to the top. Bayon temple is where the famous smiling stone faces located. You can imagine that Bayon temple is so resplendent during the old times. Although we are very tired of walking all day long to visit the temples in the small circle, for sure it is worth it. By watching all the beautiful sculpture on the temple and the details that they put in building the temple is just blown our mind.






Wednesday, 1 March 2017

GOOD Weather 好天气 | This is how we do... February 2017




Hello February Spring Day

I believe in process. I believe in four seasons.
I believe that winter's tough, but spring's coming.
I believe that there's a growing season.
And I think that you realize that in life, you grow. You get better.

--- Steve Southerland






Wednesday, 15 February 2017

Little Journeyman Café Penang




Little Journeyman Café Penang

咖啡安静地藏在城的老屋街区里。木感元素的装潢简单优雅,几微黄的灯光和自然光交叠,究一种舒适的氛围,坐在这儿很轻松惬意。由于工作的关系,彼此面的机会少了,趁着假期就要束,把握每一个聚餐的机会,从天南聊到地北,在阳光午后感受时间悄悄溜走的快

瑞克雷乳酪配脆皮马铃 Raclette on Crispy Potatoes 是招牌菜,厨把瑞克雷烤后,现场刮在烘烘的马铃薯上。乳酪的口感密,厚厚的奶香着咸咸的味道,沾着马铃薯入口,味相当独特。吞拿和咸意大利面 Salted Fish & Tuna Linguine Pasta 的食材配搭有趣,不同次的咸香和美会在你口里化开,推荐咸口味的人。帕尼尼猪肉三明治 Pulled Pork Panini 的手撕猪肉香料郁,也很嫩入味,配上意式面包的松脆,吃起来确令人足。

Little journeyman is located at heritage area which needed some effort to search for it. The interior design is simple yet elegant. Everything inside is so harmony and give you a relaxing vibes. Due to our hectic working schedule, we seldom meet each other for a while. Since it is Chinese New Year, we grab on this opportunity to meet up. Every meet up is so precious for us.  This is the time where we update what’s going on in our life and mostly we will be joking around and have FUN!!!

Raclette on Crispy Potatoes is their signature dishes which makes Little Journeyman so popular. The melted raclette cheese is served on your table where the chef will scrap the cheese onto the potato. The cheese taste a little salty and milky. The combination of cheese and baked potato is simply genius. Salted Fish & Tuna Linguine Pasta is another interesting dish. They use salted fish as their main ingredient and make the pasta taste so good. This is recommended to people who like salty food a lot. Pulled Pork Panini taste good too. The pork is so soft and together with the sauce that full with spices makes it taste even better. We really satisfied with our lunch that day and it’s a good start for our day.







Wednesday, 1 February 2017

LIVING the Dream 理想生活 | This is how we do... January 2017




2017, Better things are coming

我唯一锲而不舍,愿意以自己的生命去努力的,
只不过是保守我个人的心怀意念,在我有生之日,做一个真诚的人,
不放弃对生活的热爱和执着,在有限的时空里,过无限广大的日子。

 ——三毛 《雨季不再来》







Monday, 9 January 2017

PASSIONIS Penang | Baked with passion and crafted with love




Passionis Penang

甜品店的装潢简朴干净一片白,柜台后有个线条感利落的开放式厨房,可以看到烘培师傅的认真与热情。柜子里售卖的蛋糕造型精致,用料诚意,看起来很讲究,似乎想跳脱一般传统蛋糕的制作框架,呈现出法式的巧思和日式的简约。我们点了两壶茶——柠檬马鞭草(Lemon Verbena Tea)和上海玫瑰(Shanghai Rose Tea)。

白巧克力覆盆子慕斯(Noir Ou Blanc)的口感软绵,外形漆黑油亮,切开后可以看到中间一抹透红的覆盆子,相当漂亮。爱斯基摩冰屋的巧克力薄荷慕斯(Eskimo’ Mint)以法式塔皮为底,蓝白色调的冰冷外层的白巧克力加入薄荷香气,里头则是带有甜味奶油的黑巧克力。一口咬下去,先尝到薄荷的清爽冰凉,接着是黑白巧克力混搭的口味,特别适合阳光炎炎的下午。

Passionis is a dessert shop that has a white themed clean and simple design. There is an open kitchen behind the counter where you can see how they prepare all the desserts. Their cakes that display in the shelf are very delicate and pretty. They pay lots of attention on the ingredients used. There is a perfect combination of French ingenuity and Japanese-style simplicity. We had ordered their Lemon Verbena Tea and Shanghai Rose tea during our visit.

For the cake, we had ordered Noir Ou Blanc and Eskimo Mint. Noir Ou Blanc have a dark chocolate coating and once you cut it into half, you can see the layer of cake and cranberry jam in between. Eskimo Mint is made with French tart base and a blue white mint flavored white chocolate on top in an Eskimo shape. It gives you a very refreshing taste when you have a bite on it. The combination of both white and dark chocolate makes it even delicious. It’s really good to have it during a freaking hot afternoon.