Sunday, January 31, 2016

sundaze scribbles #7

We give love to all the wrong people,
but sometimes the odds are in your favor.

Thursday, January 28, 2016

Nagoya Restaurant (Batik Hotel, Kuching)

Unlike most people, I'm not a huge fan of Japanese cuisine. Sashimi absolutely puts me off, and the only two dishes I am obsessed with are edamame & ebiko - but I'm always up for trying new things which is how I found myself in the company of 3 other bloggers and Max, the chef.

To start off, he gave us a salad layered with tatami iwashi and drizzled with sesame dressing.

Then came something a bit more familiar, deep fried salmon skin & edamame (not pictured). The only salmon I enjoy is smoked though, with pasta, rocket and lemon.

On to the appetizer, the centerpiece features dried puffer fish which could be lethal when ingested but he promised us it's safe and to be honest, it tastes like bak gua with the texture of cuttlefish. On either sides are pickled cucumber & beets, boiled garlic and seasoned scallops.

This is everyone's favorite, teriyaki chicken! I highly recommend this dish as the chicken is as tender as the skin is perfectly crispy.

Mayonnaise, to me, is the dregs of all ingredients. I absolutely cannot stand the taste unless it's in a sandwich with boiled egg, so I scraped them off the juicy scallops topped with ebiko.

I believe this needs no introduction! Slices of salmon atop rolled rice, and other variations of sushi.

To make sure everyone was nice and full, Max whipped up a plate of unagi fried rice. Eels have an especially fishy smell, but I didn't detect it in the rice and I had seconds although it is a little bland for my tastes.

On to the highlight of the evening, gelato! I had the matcha all to myself, but from left, these are the flavors: Mama Cookies, Peppermint, Oreo, Green Tea, Teh C Peng and Black Sesame.

Thanks to Nagoya Restaurant & Sarawak Bloggers for the dinner!

From left: Garner, Aliey, myself, Max, Jackie (founder of Batik Hotel), Marvin and Mike
Read what the other bloggers thought: Aliey - Garner - Mike

Wednesday, January 27, 2016

Review: Batik Hotel

Escape into the heart of Kuching!

Upon checking into the hotel, we were welcomed with tuak and batik kuih.

It immediately made me feel more at ease. People who want to feed you can't be bad people, right? I found out later on in the evening that my instincts were right.

You see, aside from being a place for you to rest you head and relax with their home grown spa soaps, Batik Hotel is an experience because of the people. They are more than happy to accommodate your requests, be it a food hunt or an expedition - when we checked in, one of the staff had just spent a day kayaking with their guests!

There are 3 different rooms which boast a unique feature - there's the four poster, the bathtub and I got the balcony which overlooked the courtyard (pictured way above). For a more in depth look at the rooms, click! In the toilet, you'll find an assortment of bath amenities which I did not have the privilege of experiencing cos I fell asleep. But I did get a photo of them!

It is available for purchase, so you don't have to check in to spoil yourself. The next day, I skipped into the conjoining restaurant, grabbed a seat, a menu & some cereal.

I'm a huge fan of ang mo breakfast and if I could I would have the first four but I settled on the spinach omelette. There ain't no better way to start a day than with a healthy meal!

The dining area is a breakfast bar by morning, and a Japanese restaurant at night! More on Nagoya in my next post, meanwhile... Read reviews from other invited bloggers:

Aliey - Garner - Mike  

However! If you'd like the Batik Hotel treatment, but by the beach... Check out their sister hotel: BB Bunkers!

Sunday, January 24, 2016

Sunday, January 17, 2016

sundaze scribbles #5

The heart has no desire to wander,
But when the going gets tough & you're feeling under, 
All you got to do is book a ticket and disappear.
Fantasies of a new life in a foreign land and dreams of starting over. 

Friday, January 15, 2016

Tony Roma's (Vivacity, Kuching)

Hello from the other side of 2015! I've become obsessed with Adele's latest song and I'm starting to annoy even myself. Anyway, I got the good luck of landing an invite to Tony Roma's thanks to Sarawak Bloggers!

I've had it once in KL before and I fell in love with the mash. It's made from real potatoes complete with skin and none of that powdered nonsense. It came with a smattering of spring onions (we all know how much I hate that, but even them greens couldn't get in the way of me digging in), mozzarella and beef bacon (Tony Roma's don't serve pork). 

A platter of sides for us to enjoy - corn on a cob with creamy butter, coleslaw - which I totally neglected because of the beautiful mash. 

But I'm getting ahead of myself. 

We met our delightful hosts - Group CEO George, Business Unit Manager Adam and Senior Brand Executive Inga who gave us a tour and a brief history.

Fun fact: There are more Tony Roma's in Malaysian than in Japan and they are planning to expand to Malacca in April! Miri has potential too so if you're hoping to see one there, show them!

Dining area for the smokers :) 
We got a calendar in the door gifts provided by the restaurant and it's unlike any other. 

Here's your excuse to dine there every month! If you want the calendar, you gotta spend above RM100 first, and also, for this month only... There's a Buy 2 Free 1 promo. So that's how you can spend your first hundred. ;)

They have 4 sauces, Original, Smokies, Red Hots and Carolina Honeys. I'm not much of a sauce person. Like, I actually feel that you are defiling your food by squeezing condiments all over it but the Smokies is true to its name. If you like BBQ, it's the closest you get without having to go near a grill because somehow they managed to catch smoke with a bottle.

Asian Salad with Grilled Chicken dressed with sesame, ginger and fried wanton skins!

This is the Onion Loaf. One of their signature sides.

Now, on to the main event!

Time for the Best Ribs in America...

I'm more of a steak kinda gal but these ribs are so tender it makes me want to cheat on sirloin. Nah, that's a lie. I would never cheat on sirloin. But these chunks of meat are so flavorful, it'd be a sin to coat it in any sauces - so don't. Enjoy it as it is!

After that, I chatted for a bit with Adam who takes care of all the branches in Malaysia. Affectionately nicknamed 'godfather' by his employees, it's a no wonder why. Dude is sporting and fun!