Wednesday, May 10, 2017

Dān 单 | Moon Shop Gallery 月森

I may sound pathetic if I said after a two days’ work stress, I need some time to relax. But true enough a day of rest, of a ME-time is actually make me feel complete.

I am going thru the list that my boss sent me the other day, and I was sharing it with my husband let’s hop into one of those café from the list. And Dān is in the list that I should try.

Dān is the cafe name that serves coffee and dessert of which a business partner to Moon Shop Gallery that is occupied the bigger space. Happened that the partner is the fan of coffee, and whenever their friends came to visit them at the workshop, they served coffee and dessert. And with their friends’ courage, they actually operated a small corner aka a coffee bar counter to serve customers.

What is Moon Shop Gallery? Moon Shop Gallery is operated by a landscape architect name Vin Chee.  This is basically a workshop for plant in the glass in another words to describe it is called Forest in the Bottle. 

For a lazy person like me that do not have green fingers perhaps this is the thing that I should have to put in my office or home. Why would it be for the lazy person, because basically there's no need to water the plants, as the moisture will form on the inside of the terrarium and on the plants. That moisture will drip down and water the soil.  That's the knowledge that Vin Chee the owner that educated us.

Vin Chee told us that you could build a Zen theme aka Japanese Garden in your bottle, or a rain forest. As long as you put your terrarium under the light, that will grow the moisture from the plant and water the soil. 

Dān is the café that operates by his partner that loves to drink coffee hence the café that came about. This whole place is only plants, coffee, dessert and quiet time of your own.

This place is currently under going some expansions to cater more workshops for kids or for adults. Vin Chee has the dream to educate young children to understand more of local plants and a place for adults to conduct their team building workshops too.

What caught my attention was the Gula Melaka Cheesecake (RM12) that Crisp of Life posted in their blog. A dessert person like me wouldn’t want to miss out something that I’ve never try before. Of course a piece of cheese cake will not be complete without a cup of coffee too.

The choice of coffee was basically advised by the Barista, we two opted for hand brewed coffee which recommended by them, I chose the one that is sweet based and fruity type, Nicaragua COE Pacamara (RM18).

And hubby chose Honduras Comayagua El Retono (RM18) which is a sour based kind of coffee. 

Hand brewed coffee would be nice if you know you can’t take too strong coffee after 1pm. Some people or rather me would not be able to sleep after 12pm if you take coffee.

You may wonder what is “Hand Brewed Coffee”. Hand brewed coffee is also call Pourover coffee which starts with ground coffee, a filter and a filter holder. And it’s often called a “pourover dripper”. The basic level, pourover brewing involves in pouring water over the through the grounds to the extract the coffee flavors into the cup or the serving vessel (source Serious Eat).

Why would Dān’s coffee serves in wine glass, according to them the coffee does have the sweet taste of its own and it’s has the fruity taste too. Thus, serving it with a wine glass would be a better choice.

Anyway, I told myself I am going back there again for their Lava Matcha Cake which is their signature too. 

Address & Contact Number
Dān 单 | Moon Shop Gallery 月森
38/1 Lebuh Farquhar
George Town
Tel: +604-251 9415 / +6016-467 4011
Operation hours: 1 pm - 10 pm (Closed on Sunday)

Other Reviews

Monday, May 8, 2017

Constant Gardener Coffee



第一站來到這裏 - Constant Gardenere Coffee. 規模並不很大的地方,可是可見這裡蠻其全。有多樣化的咖啡和巧克力飲品。


不多言了,我們只叫了一杯"拉鐡" (Latte) 和一杯"長黑" (Long Black)。以及一個"黑美人" (Black Beauty)。


Address & Contact Number
No. 9 Lebut Light
Chinese Chambers of Commerce Buidling
Georgetown 10200
Tel: 604-251 9070

Business Hour: 9am to 12am (close on Tuesday)

Other Review
Penang Foodie
Crisp of Life

Thursday, May 4, 2017

Coffee Addict

After a 3 years long break guess, it’s time to pick up myself to write something. Be it short or long, be it in English or Mandarin, or be it a criticize review or compliment one, I know I’ve been missing writing, or blogging. Some friends even asked me why would I stopping writing, my standard answer was busy at work, and my waist line is expanding, blah blah… but come to think of it, I truly happy when I see the food on my table.

Blogging for an interest wasn’t my ultimate dream, in fact, to me it’s more of writing down what have I eaten, tried, spent, or reviewed. Those days in my time, we called that writing diaries… but now with the IT era, this have changed to blogging, or writing journal. With regards the 2, the old fashion type is more of writing down what have had passed in your days, and life. The latter one could get you to earn some income.

In fact, my 11 years old nephew wanted to learn blogging, I am more than happy to give him my input. Blogging is a good hobby, that will train 1 person to be more analytical in writing, that would also enhance their writing skills. Probably in his future, he could be an author too.
I wrote diary for almost 16 years, the habit was rather consistent till I dropped it for personal reason and turned that into blogging in 2007 for another 7 years. Everytime the reason is almost the same, busy… lazy. On the other angle I know I’ve lost touch a lot. I know I need to pick it up again.

I like to write in a cozy environment, where a cup of coffee freshly brew smell surrounding in an enclosed room. And listening to some nice music, guess that boost up some writing thoughts in your mind.

Hmmm… that reminds me of Jessica Parker from Sex and The City where she wrote for New York Times in the series. 

Well, lately with so many cafes pop up in the island, basically I am not able to visit all of them. To be more selective, I accidentally bumped in to this café from a reknown blogger CK Lam’s post.

Happened to see the lady owner of Cozy in the Rocket and Amelie Café. And am sure the food or the drinks has its standard. Actually we were here for Croissant, a sinful bread that my hubby loves. Le Petit Four is a small baker in Coffee Addict shop, and she was trained at Le Cordon Bleu Paris, the world's largest hospitality education institution, with over 50 schools on five continents serving 20,000 students annually.

With that name, I believe you wouldn’t doubt on it’s texture and the result. But to his standards, he would rather prefer another piece that he’s always yearning for. 

Anyway, this is just another excuse for croissant the sinful bread. 

Address & Contact Number
Coffee Addict & Le Petit Four Patisserie
209 Hutton Lane
10050 Georgetown
Tel: 016 – 302 0283

Business Hours:
9am – 8pm (Sunday – Thursday)
9am – 10pm (Friday – Saturday)

Closed on Tuesday

Saturday, October 25, 2014

El Faro Tapas Bar & Wine

It has never been easy to find someone that has the same interest as you, or someone that can click or rather we term that as chemistry. But I guess I do have a group of friends that loves food. Whenever we are out for dinner with our superior, we will definitely love the food that we had. Be it is something high end or low end or even simple comfort food. I guess it’s the company that counts.

Sometimes, we can laugh things out without realizing we are disturbing the other table. Sometimes we take that opportunity to share out our working problems, or even family matters. I treasure every moment we spent together even we do have dispute at work. Well… who doesn’t have right? As long as one could think rationally and let go without keeping everything in the heart, I believe any friendship would be stays strong and firm. And am sure everyone would agree with me that that’s the way we build the friendship.

El Faro… a place where I discovered long time ago, and couldn’t find enough of food lovers to join me for “walloping”, “slurping” and  “gluttoning” till this day. You know when you enter to a place where you are not sure what to have and what to order, best to find someone to recommend their specialties to you.

We were lucky that time to have a chef that came to us and recommend us a few signature dishes from them. The best is their dessert. I know I shouldn’t be writing dessert before the main course, well… as a dessert person, you just can’t resist for not writing anything about it.

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Am sure you will be wondering why? What’s so special about their dessert. I was having a very skeptical thought when they recommend me the strawberry tiramisu. A tiramisu without any liqueur, would you call that tiramisu? I wouldn’t, but after tasted, to my surprise, that tiramisu honestly surprises me.

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In El Faro you can choose your dishes in either tapas or main course serving. Main course serving would be a bigger portion, tapas is more of like an appetizer kind of serving. But in El Faro they are will specially designed many different tapas and combine them to make a full meal for their patrons. And that kind of serving definitely designed to encourage our conversation, laughter and ‘photo shooting’ too.

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Boquerones – Spanish white anchovy served on top of the juicy watermelon with a splash of olive oil and sea salt sprinkles on it. Honestly, it was a perfect combination.

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Caviar on Angel’s Hair – it’s like a beautiful picture that you wouldn’t want to spoilt it, really do not know how and where to start when I first look at this.

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Anchovy and eggplant mash on top of the light toasted bread – for those that do not like eggplant, you may not able to taste that out, it was nicely done up and never regret to have it.

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Patatos Bravas – Potato that is deep fried into a low heat oil and served with Bravas Sauce, a special sauce that the chef created.

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Spanish Bacon – whoever see this will definitely commented high cholesterol, don’t have it frequently, it’s oily, later you will be guilty and so on. But, if I were you, I will wallop first, cuz, you will not regret and it’s not even oily. It’s like so nice with the splash of lychee salsa that they created for this special bacon.

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Seafood Paella – it was sent to us by mistake. Thanks to our camera to have the food first, else, it will straight down to our belly. By looking at it, you could tell the chef is a serious chef that make sure all the ingredients are fresh. How I wish we could eat that.

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Gambas a la Plancha – Fresh prawns that charred with the sea salt when it served it was piping hot. It looks so delectable.

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Tomato Salad – for the green lovers. It was rocket leafs with 2 types of tomatoes, eg. cherry tomatoes, and another type which is rather costly according to the chef and the dash of Balsamic vinegar & olive oil. The chef was telling us taste it with your quiet mind, you should be able to taste out the sweetness of the tomato that she was commenting about.

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Seared Chicken Thigh.

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Ham platter comes with 4 different types – Bellota Ham, Serrano Ham, Lomo Iberico & Salsichon, and to have it with bread that serves along.

2014-07-17 El Faro (15)a 
Chorizo Sausage and Sofrito Sauce – Sofrito is a sauce used as a base in SpanishPortuguese, and Latin American cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braisedin cooking oil.
In Spanish cuisine, sofrito consists of garliconionpaprika, peppers, and tomatoes cooked in olive oil. This is known as refogado or sometimes as estrugido in Portuguese-speaking nations, where only onions and olive oil are often essential, garlic and bay laurel leaves being the other most common ingredients. Source Wikipedia.

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Sautéed Baby Octopus.

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Clams with Chorizo & White Wine.

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Stewed Mushroom with Rosemary – The mushroom is nicely done up, it was good to have a bread dip into the sauce. That was absolutely perfect.

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Truffle Parmesan Fries – Fries that won’t make you feel guilty but wallop lot more.

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Last,  another plate dessert which I can’t recall but it’s equally good that shouldn’t be missed.

Address & Telephone 
El Faro Tapas Bar & Restaurant
231 Jalan Burma
George Town
10050 Penang
Tel: +604-2272310
Business Hour: 3pm to 11.30pm

Closed on Wednesday

Friday, November 29, 2013


2013_07_08 Ben's 027a  2013_07_08 Ben's 026a 2013_07_08 Ben's 028a
Many things had have happened in my personal life and in my working career recently, I guess if I want to share about it, it would take more than few pages to share. But writing it down it’s not that I want to talk bad about a person but more of pen down to remember what has happened, what measure to take to improve. Sounded very operational, huh? Well, basically that’s life!

In life, you will tend to meet all sorts of people, people that are selfish, taking people for granted or even very kind and straight forward, some are even very very … extremely ignorant, some are naïve. When you encounter such person at work, how would you deal with them? Do you give them more opportunity to learn, to change for a better person or you would actually fire them?

In a management stand point, I believe an organization will either coach you thru and developed you or they will fire you after a time of period like 6 months or a year. That’s the reason why there are many companies down the road are practicing probation, however, there are companies like American Multi-national companies that I know do not practice that. One main reason is due to they give the trust to their employees and they empower them that could do the job.

So?? Probation is a better choice or not?? I know some management are struggling to keep this type of employee, and in fact, when the time has come, like performance appraisal time, that’s the time the management will rank the employee with a very bad ranking. And some organization will require some kind of improvement plan for the particular employee that doesn’t meet the expectation. This is more of a management to come up with a even distribution between the bad, the good and the best.

I seriously came to know a colleague with such attitude or rather character. Not that that particular colleague is not able to work, some how he’s missing something. That something could be the logical sense, or rational thinking where many of us needed in work or in personal.

I believe you would be furious boiling when your staff is not listening carefully and give you a result that’s not what you want. Or, answer the wrong questions, or not giving the right attention to the question,  and so on. When comes to such situation, what would be the better advice? Fire him? Coach him? But, again… with current pace, each of everyone needs to be fast in making decision and waste no time. Would you a manager spend more time on coaching him or send to human resource department to guide him?

This sounded like a dilemma kind of situation, uh? Well, there’s always the situation in many organization that I know off. Some even think that you’re not able to perform, however, in another new organization, they think they have hired a right attitude employee that proven good results.

Honestly, with all the management talk, that has nothing to do with this post on Ben’s.  But, think through, having you pen down how good is the restaurant, how good is their service and food, why not writing something out of it like management talk, political view, personal thoughts, etc. I don’t am a good write or blogger in this field, and not to see that am changing from one to another, but, with the recent work load, I am truly writing everything down regardless on food, on recipes, on work, on management, on organization or even on EQ (Emotional Intelligence).

Ok, back to Ben’s in Paragon. Heard a lot of about Ben’s, a bistro type of café from KL has expanding its wing to the northern region, Penang. With that has caught many bloggers or many reviewers’ attention and wanted to spare their thoughts on them. Some has written their food was just like any other ordinary café, but it’s on the high side. And some even thinks that nothing to shout about. But, their service was something that made me ponder.

Many places right now win many customers with their attentive and excellent service, regardless you’re Michelin graded or fine dining restaurant. But, anyone of them are arrogant and yet not attentive, no matter how good is your food, end of the day, you’re basically draining off your revenue down to drain.

I was told and shared that they were like rushing their customers out from their restaurant. Serving food very fast, before you could finish your bowl of soup, your next plate of main course is on the way to serving.

My personal experience was, if you’re late for 15 minutes, they will straight away remove your reservation. Though they told you up front when you make your booking. But, my question was what if am stuck in the traffic where Friday is a chaos day in Bayan Lepas Free Industrial Zone area. Guess what the manager told me, or rather the person in charge, … he said then why don’t you leave your work place early or you make your reservation at a later time. I was like, oh my god, is that your service?? The best advice would be find sometime to take up your phone to give your customer a call whether are you on the way so that I can hold your reservation. Unfortunately, no one has such personal touch anymore in the food or rather service industry now. Agree?

Anyway, too much of management topic and service debate could make anyone of us not digest right now. Let’s see what are the damages like, ok?

2013_07_08 Ben's 042a 
Steak Frite (RM52.90), char-grilled sirloin with black pepper sauce, its tender and juicy.

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Grill Lamb Rack (RM59.90), lamb is my all time favourite, it’s a matter how the chef cook it and present it. But somehow, I’ll whack it without 2nd thought.

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Teriyaki Salmon (RM39.90), a bit too Asian to me to have it in such westernize bistro. Well, taste and preference is always subjective.

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Grill Chicken Breast (RM39.90), from the outlook it looks so dry, but the 1st bite was absolutely amazing and unbelievable. How can I not give the praises to those back in the kitchen that made such a wonderful dish for their customers?

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Pasta Mushroom Mascarpone (RM25.90), this is something that I find it nothing special nor ordinary, though sounded a bit contradicting, but truly this is what I feel.

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Chicken Ranch Salad (RM23.90), big serving for a salad. More like for a 2 person’s consumption.

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Chunky Mushroom Soup (RM14.90), some said nice some said nothing to shout about. To me, a bit too creamy but consider pretty good to slurp it down to the throat.

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Macadamia Caramel Sundae (RM11.90), dessert…. How can I not commenting anything about desserts!! Desserts in another word is stressed!! When you’re stress, you need dessert to distress it! Don’t you agree?? When I have 1 spoon 1 spoon munching it, sipping it or anything that you can name it, honestly it makes you feel like floating in the sky. Just 1 word – HAPPY!!

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Berrific Sundae (RM11.90), BERRIFIC?? Another new word, huh?? But what can I say more?? Just wallop it!!

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Classic Chocolate Cake (RM11.90), chocolate is my all time favourite, regardless it’s a moist choc cake or cheese cake or anything. Who doesn’t love Chocolate?

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Lemon Meringue Tart (RM10.90), after all the heavy duty food and desserts, you definitely need something sour, acidic desserts to balance up whatever you’ve eaten.

After all the gluttons wallop all the food on the table, and with a big satisfy grin on the face, honestly, I find it a bit gross. Anyway, enjoy while you can!

Other Reviews

Address & contact number
163C-1-03 & 163C-1-04
Persiaran Gurney
10250 Penang
Tel: +604-228 8909
Fax: +604-228 8908

Operation Hours:
Sunday - Thursday: 11:00am - 11:00pm 10:00pm: Kitchen last order 10:30pm: Bar last order
11:00am - 12:00am
11:00pm: Kitchen last order
11:30pm: Bar last order

Friday, Saturday & Eve of Public Holiday: