Friday, December 21, 2012


2012_12_21 Tang Yuen  (1)a
While everyone is talking about Maya calendar, doomsday, end of the world… I guess I was busy making Ta ng Yuen () for prayer. Getting permission to leave office early to be home to make the dough, add in colour to make the Tang Yuen () more colorful. Last year, did not get to do anything all due to the customs restriction of someone passing.

Anyway, today… December 21, 2012 is the Winter Solstice, Chinese called it Dongzhi. A day that what our elderly said it’s greater that Chinese New Year. Why would they said that… been trying to google it, some how just couldn’t find the missing piece.

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Happy Dongzhi everyone! 冬至!

Monday, December 10, 2012

The Eighty Eight Restaurant

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Whenever there’s a new restaurant or café in town, I will either patronize it with hubby, family or friends. But, lately I have found a bunch a new ‘friends’ aka my managers. They are bunch of food lovers, and they know I am good in looking for food, thus, they have never have any doubt on me for recommending them any place for lunch or dinner.

The Eighty Eight Restaurant is a new place that I brought them to, a very ordinary place with no attractive signboard (except the bright orange sign) and also parking is a constraint to the customers. But food wise, it’s definitely recommended, and price wise is reasonable too.

I remember very clearly that whenever we drove passed this place, I was telling hubby that we should step foot in here, and all because of the outlook of the restaurant, it did not give him any confident that this place will be something special.

It was a farewell dinner that we host for our dear colleague. And, it was also a dinner with full of laughter. Laughter as in 5 that were born in Kedah state over 1 from Perak state. Laughter as in me that is bugging them on work, on deadline, etc. Laughter is the best medicine to cure the stress at work and is the best bonding wire to bond our friendship… what can we ask for more from this group of friends?

When we opened up the menu, we could laugh over it. Cuz, first thing came to our mind was let’s order all of these and share out. Even some food that cooked with wine or alcohol, we were just wouldn’t careless, we just want to enjoy the food, and the company though this is a farewell dinner.

After all, when we look back, we are glad that we were colleagues, we were working mate, and we were supporting each other during the crisis. Even after anyone of us left, we can still call each other out for a meal, for a drink or even for a coffee. I believe such bonding is something money can’t buy.

Food that we shared…

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Minestrone, a classic Italian soup with grounded basil pesto.

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Seafood Bisque, seafood soup infused with brandy and garnished with chopped tomatoes.

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Roasted Pumpkin Soup with Scallop, that is served with pan seared sashimi grade scallop.

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Bread with Home Made Butter

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Sauté Clams, fresh clams cooked with garlic, white wine, chili flakes and parsley.

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Potato Guocchi (RM27)

Cold Starter
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Rocket Salad, tossed with lemon vinaigrette served with soft boiled egg and goat cheese.

Main Entrée
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Coq Au Vin (RM38), it’s a braised chicken leg in red wine for about 4 hours, served with mash potato, and courgettes (zucchini).

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Tai Snapper (RM40), it’s a Japanese red snapper cooked in clam broth, with fennel, leek, shimeji mushrooms and celery.

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Rib-Eye Steak (RM60), about a 250gm of 120 days grain fed black angus rib-eye steak.

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Salmom (RM45),  Norwegian salmon fillet, served with fava bean puree, roasted onion jus, sauté bean and cured red radish.

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Seafood Linguine (RM38), assorted seafood type of pasta with tomato puree.

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Lamb Rump, roasted Australian baby lamb rump 

Side Dishes
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Boiled Carrot with herbs

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Gratine Sabayon with Strawberry & Home Made Vanilla Ice Cream

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Vanilla Panna Cotta

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Chocolate & Banana 2012, different texture of chocolate served with coffee infused chips, banana espuma, banana ice cream.

Address & Contact Number
The Eighty-Eight Restaurant
49-A, Kelawai Road
Pulau Tikus
Tel: +604-226 2821

Note: Close on Tuesday
Opening Hours –
Lunch: 12.00 to 2.30pm
Dinner: 6.30 to 10.30pm