Tuesday, 4 April 2017

Out & About: Dinner w Glenn & The Guys @ Frisson Coffee Bar

Glenn, our old time secondary school mate was back in Malaysia for a spell and wanted to hang around and do dinner. Avian, our very own Mr Glue quickly set up a get-together at Frisson Coffee Bar in Damansara Uptown.

The place had been in operation for several years already as it were yet none of us had tried the place. Thus yesterday evening we all met for din din (emphasis on making a Din, we were raucous!).

The conversation just flowed and it was amazing to be able to just immediately pick up where we left off, as if we didn't have the years of growing between any of us.

Avian, Glenn, Ali, Azlan, David and Me.
Glenn's Beef Striploin in Herby Pasta
David's Grilled Salmon w Vegetable Bolognaise
Azlan's Mac N Cheese, topped with Breaded Chicken & Salted Egg
Avian's Breaded Chicken on Pasta Alfredo (could be Carbonara)
Mine - Glazed Donut Beef Burger w Beef Bacon, Egg n Cheese and a Side Salad
Like a good book, one can always come back to it, familiar yet find something new every time.

Out & About: Late Lunch at Sushi Tei, Tropicana City Mall, PJ.

Mom had the desire to buy some fabric for her latest curtain project for the Kajang house. So we drove down into the hell that is Jakel in Shah Alam where I later spent over an hour driving around looking for a parking lot. Tiresome hour later, Mom finally emerged from the hell mouth, victorious in subduing many meters of dangerous fabric.

Then we drove back to Sg Buloh to pick up a few things at home before driving back out for Lunch. I decided that it was to be Japanese food and selected Sushi Tei in Tropicana City Mall. And Yes, just that day alone I drove over 120kms!

Thank heavens by the time we reached the restaurant at 3.30pm, the Lunch service crowd had totally dissipated. This allowed us most expedient service, perfect for our already hangry selves.

I proceeded to order a bunch of items off the menu to start (usual suspects of cold marinated baby octopus, cold green seaweed and crispy baby crabs while we sipped on cool cups of iced green tea.

Then it was on to more serious stuff - Crisp Spider Maki, lightly torched Mentai Mayo & Crab Roll, Sweet Daikon Maki, Crisp Salmon Skin

Mom then also asked for her favourite 'Pregnant Fish' - Grilled Shishamo, to round off the order, a Sushi Tei Salad w Salmon Skin (hey, we need the greens to balance out all the ther stuff right?), while I ordered another specialty roll of theirs - Deep Fried Tuna Mayo in Seaweed Roll.

The last 3 items perfectly sated us for the day where we skipped dinner altogether. The lunch at Sushi Tei came up to just shy of RM 125, which is a bit more when compared against Sakae Sushi or Sushi King. However, it was a good lunch as the quality of the food and the speed of service certainly is above the latter.

Tuesday, 21 February 2017

Snowy Ice at Hanbing, Korean Dessert Cafe, IOI City Mall

Passed by several times in the past and finally felt compelled to try their Green Tea Bingsu after spotting someone inside having a bowl.

The cafe is packed with small square tables and red/black low-back chairs originally popularised by Japanese modern designers.

Brightly lit yet not glaringly so, the place seemed open and clean, thanks to its unfussy design and flat orderly table layout.

Hanbing Korean Dessert Cafe calls their bingsu Green Tea Snowy Ice and despite the relatively hefty price tag of RM24 for a bowl, it turned out to be an interesting delight. Their menu informs that their Snowy Ices takes 10-20minutes to prepare but mine arrived in less than that.

And what a sight to behold when the Powdery mossy-green Matcha galore arrives at my table.

The texture was amazing, cool and smooth with a slightest crystalline mouthfeel. To my surprise, the Matcha was not just dusted on. Instead it was a proper concoction that was then given the 'snowing' treatment.

Looking carefully at the ice, one could see the beautiful lattices and struts that gives it amazing mouthfeel.

The thick, rich redbean paste scoop on the ice added more earthy flavour while adding a gentle sweetness. Inside, I discovered gems of slivered roasted almonds (so crispy it remained so despite sitting in liquid) and squishy, chewy bites of glutinous rice cubes rolled in dry roasted soya powder.

Each flavour profile and texture worked in concert to create such a beguiling dessert. Matcha powder often leaves a green astringent and bitter aftertaste, but this one did not. I attribute this to the green tea powder being mixed in the water and milk base that makes up the basis of a Bingsu. I had originally planned to savour it slowly but in the end the bowl lasted about 15 minutes of my slow but sure scooping.


Hanbing now also serves a Musang King Snowy Ice. This said, my heart forever remains with the Green Tea/Matcha version.