Tourism Malaysia

D’Shanghai (???) Dim Sum Restaurant at Sutera Mall, Skudai

D’Shanghai (???) Dim Sum Restaurant (N1.51719 E103.67125) is located at Sutera Mall of Skudai – Johor Bahru. If you stand in front of the main entrance of the mall, the restaurant is at the left before the entrance. It’s a detach building by it self, and painted with Red which is easy to spot.

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There are many good and bad reviews from the internet which make us curious about the place and decided to try it out on one of the Sunday noon…

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All the staffs in the restaurant are very young and I think most of them are having their part time job here, but they were polite…

It’s been a long time we haven’t take Dim Sum in Johor Bahru area, and without a single word, we placed the order…

*  Signature Xiao Long Bao (??????
*  Steamed Liu Sha Bao (????
*  Shanghai Fried Fen Pi (??????
*  Stir Fried Carrot cake (?????
*  Prawn Dumpling (??)
*  Pork Dumpling (??)
*  Chives Dumpling (???)

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We were satisfied with the foods. The Fried Fen Pi was special and it had the springy bite on it, taste good. But the fried carrot cake was disappointed, maybe it doesn’t suit my taste…
You have to be careful on the bite of the Xiao Long Bao and Liu Sha Bao, they will ‘spurt’! 🙂

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Others were Nice and delicious! All Dim Sums were fresh and it was really enjoy it in the air-con environment, and not forget the friendly staffs around…
Too bad we missed some of the nice foods there like : Taro Dumpling (??) and Fried Avocador Rolls (??????)…because we were overloaded!

The Damage : RM45.00 for the above Dim Sum included a pot of tea. Reasonable enough in this kind of environment and the above average taste, no comment at all! There are some Dim Sum restaurant in JB selling even higher price than here, but in the ‘kopitiam’ environment…

We will definitely be back again for others Dim Sum in this restaurant!

Tourism Malaysia

Riverside rustic Italian

Truth or myth: Don’t flip the Simply Roasted 7-star Seabass over when one side has been eaten; just remove the bone.Truth or myth: Don’t flip the Simply Roasted 7-star Seabass over when one side has been eaten; just remove the bone.

Satisfying, New York-style dining – in Shanghai.

NO wonder the expats here look so self-satisfied.� The Lord Restrain leaned back in his low chair in the “farm chic� loft at Mercato, located on Shanghai’s Bund.

“I would be, too, if I could come here to eat every day,� he declared, while scanning the large, open dining space. Here, reclaimed wood and warm leather tones complement exposed steel, iron and glass, and wonderful cuisine.

On a chilly Saturday evening in January, it was certainly an inviting venue and was filling up fast by 7pm.

Hardly surprising, then, that without reservations we couldn’t get a Mercato table at celebrity chef Jean-Georges Vongerichten’s recently opened restaurant. The famed three-Michelin-star chef already had a presence in the building with his fine dining namesake restaurant, Jean-Georges. So we took the window table offered near the bar, and with a not-too-restricted view of the world-famous waterway.

“The most excellent starters in decades,â€? proclaimed the Lord, not leaving a single crumb on his plate. I had to agree. The Housemade Ricotta with Cranberry Compote, Olive Oil and Grilled Bread (78 renminbi/RM38.20) was not what we expected; it looked simple and, well … rustic. But the light and creamy ring of delicately flavoured ricotta topped with the delectable cranberry cooked slowly with sugar brought a luscious combination of tastes and textures with each consecutive mouthful.

The Wood-oven Roasted Asparagus Fontina and Prosciutto (88 renminbi/RM43) that followed the cranberry carnival was no less impressive. The lightly grilled greens wrapped in soft slices of prosciutto were crunchy, yet moist. Slathered in olive oil, all it needed for a sharp tang was the juice of a lemon, and a wedge was already waiting.

The Lord is a big fan of Italian food and so, with a wood-fire oven adding warmth to an already agreeable dining room, we could not help but pick the Spicy Pork Sausage, Kale and Pecorino Pizza (118 renminbi/RM57.70). And our rustic pizza did not disappoint.

This house speciality was generously topped with sausage slices and kale, while the thin-crust pizza was surprisingly chewy and charmingly charred in spots. The blend of parmesan, mozzarella and pecorina cheeses artfully married their flavours, resulting in a comfortingly creative taste.

Aided by glasses of Italian white, generous and chilled just right, the evening was just beginning. The moneyed mélange of Shanghai, both local and expatriate, were in evidence as they came for an evening of bonhomie with partners, friends and families. Noted the Lord Restrain, “Elitist, ostentatious fine-dining restaurants should be replaced by places like this.â€? “Like what?â€? I asked. He pondered and proclaimed: “Casual … chic … really good food.â€?

By this time, the Simply Roasted 7-star Seabass (38 renminbi/RM18.60 per 100g) had arrived. Before I could even set my wine glass down, the top half of the roasted fish was gone.

“Should I turn over the fish?� I asked, with more than a hint of sarcasm.

“No!â€? He confided in me: “I was told by many Chinese friends over dinner that I should take the bone out, and not turn the fish over, especially if we are near a port. So that the fishermen’s boats will not turn over.â€? He paused and looked at me: “A myth, maybe?â€? Err …

The Spicy Pork Sausage, Kale and Pecorino Pizza is the house speciality atMercato.The Spicy Pork Sausage, Kale and Pecorino Pizza is the house speciality at

Roasted with sage, rosemary, tomato and lemon, the bass stewing in its hot sauce was uncomplicated and light. The clear sauce, with tangy hints of lemon, offered a bracing piquancy to complement the fresh fish.

Chef Vongerichten’s signature flair for balancing flavours and textures was at work here. The flesh, very lightly battered in a crispy shell, slipped easily off the bone and soon the fish had slipped easily off the plate, too. “The tomatoes are a little burnt …â€? the Lord announced as he popped another wedge into his mouth,â€?… but very juicy.â€?

Since the menu consists of Coastal Italian Cuisine, we decided to end our meal with a trusty Tiramisu (58 renminbi/RM28.40). This proved a wise choice, as the serving was more than enough for two, even two with such a pronounced sweet tooth. After such a great introduction to taste and texture, unfortunately, the tiramisu didn’t live up to our expectations. Not only was it stark and understated, the base was slightly dry and it was difficult to finish.

Nevertheless, the disappointing dessert did not detract us from our thoroughly enjoyable evening. Great restaurant ambience, stunning views of night-time soaring skyscrapers overlooking and reflected in the shimmering river. Moreover, I was rather pleased as I had only taken one bite of the dessert and left the rest to the Lord, who was eating it with much restraint.

“This is very relaxing,� said the Lord, slumping back in his chair, his mustard sweater contrasting pleasantly with the chair’s lime green upholstery. “You won’t feel that way when the bill arrives,� I replied. With two glasses of wine, fish weighed by the gram and two excellent coffees, the evening set us back almost RM500.

But Lord Restrain now looked pretty self-satisfied to me. As if to confirm, he leaned back in his low chair in Mercato’s loft, and muttered: “Ve-e-ery satisfying.�

Cuisine in Melaka


New Straits Times
Monday, May 27, 2013
MALACCA – Malaysia’s first Chinese pagoda-inspired mosque will be completed in April next year.

State Chinese Muslim Association (Pertim) chairman Mohd Mansor Yap Abdullah said the mosque, estimated to cost about RM7.5 million (S$3.13 million), would be located at Krubong, near here, and would not only cater to Chinese Muslims in the state, but all Muslims.

He said the mosque, which was being built on a 2.4ha site, would be a combination of the architectural designs of several mosques in Beijing, Shanghai and Xian.

“This mosque will be the first in the country which will incorporate the pagoda in its design.

“Hopefully, it will become a tourist attraction. I also hope that the mosque will open doors for the Chinese community to have closer ties with the Muslim community, fostering better understanding between both communities.”

Mansor added that the mosque would implement a natural ventilation concept.

“The main prayer space will be able to cater up to 2,000 Muslims at one time, while the outer prayer space will have room for up to 3,000 ummah,” he said after visiting the mosque’s construction site here yesterday.

Construction of the mosque’s main building began earlier this year through an allocation of RM5.9 million from the Federal Government, which was approved by Deputy Prime Minister Tan Sri Muhyiddin Yassin in October 2011.

An additional RM1.6 million was later contributed towards the project from donations, as well as a state government fund set up by former chief minister Datuk Seri Mohd Ali Rustam.

Mansor said once the mosque was completed, Pertim’s office would be moved there to facilitate the association’s activities and programmes for the community.

“The mosque will also offer facilities, such as a funeral rites room, meeting rooms and a library.

“The Chinese Muslim community here is excited about the mosque, as their dream of having a Chinese pagoda-inspired mosque will soon be realised.”

Tourism Malaysia

Race the Best at the Malaysian Formula 1 Grand Prix

Race the Best at the Malaysian Formula 1 Grand Prix

The Malaysian Formula 1 Grand Prix race is the highlight of the international car racing circuit. Thousands of loyal fans are attracted annually to the race which has been held at the Sepang International Circuit since 1999, owing to the continuing popularity of the 56 lap 192.878 mile race.

The predecessor to the Malaysian Formula 1 Grand Prix was the Formula 2 which was held from 1962 – 65, but it was held in Singapore who later gained independence from the Malaysian Federation, so during the break-up of the Federation Malaysia held four lower impact races at the Shah Alam circuit from 1968 until 1995 when the current race track was opened in Sepang. These were the Tasman Series, Formula Pacific, Formula Atlantic, and the Formula Holden.

Formula 1 action at Sepang International Circuit, Malaysia. Pic: Craig, WikiMedia Commons.

Formula 1 action at Sepang International Circuit, Malaysia. Pic: Craig, WikiMedia Commons.

The Sepang International Circuit, where the Formula 1 race is held, is located just 60 kilometres from the capital city of Malaysia, Kuala Lumpur, and is situated only 10 minutes from Kuala Lumpur International Airport in Selangor State. The circuit was designed by a German named Hermann Tilke in 1995, who also designed the Shanghai, Turkish, Bahrain, India, Korea, Valencia, and Singapore circuits which are also in the Formula 1 race calendar. The Sepang circuit is famous for its short and tight hairpin and unusually long back straight.

Crowds arrive at Sepang International Circuit, Malaysia, on race day. Pic: Craig, WikiMedia Commons.

Crowds arrive at Sepang International Circuit, Malaysia, on race day. Pic: Craig, WikiMedia Commons.

Petronas (Malaysian: Petroliam Nasional Berhad), the Malaysian national oil and gas company, has sponsored the Malaysian Grand Prix since its inauguration into the racing calendar since 1999. The energy company finances the upkeep of the track and the spectator stands, they supply the oil and petroleum for the racing cars, and they are responsible for the security of the race.

The most famous racer at the Malaysian Grand Prix of all time was John MacDonald who won races in the years of 1970, 1971, 1973, and 1975. John was English born but moved to live in Hong Kong during his national service, where he continued to live and set up a garage business which made him successful and allowed him to become a successful racer also.

The most successful racing team to compete in the Malaysian Grand Prix is Ferrari thanks to the successes of Michael Schumacher in 1999, 2000, 2001, 2004, 2008, and 2012.

Michael Schumacher pictured at the 2011 Malaysian Grand Prix. Pic: Whiz Kris, Flickr.

Michael Schumacher pictured at the 2011 Malaysian Grand Prix. Pic: Whiz Kris, Flickr.

The annual race, held every year towards the end of March, attracts approximately 50,000 spectators from all around the world, some just to see their favourite racing star, but others to feel the excitement and exhilaration of the head to head race between man and man, country and country, sponsor and sponsor.

Most Formula 1 racers unanimously agree that the Malaysian Grand Prix is by far the most stress inducing and physically demanding race in the whole Formula 1 calendar. Temperatures are torturous and regularly reach 30 degrees Celsius and when combined with the humidity, which is rarely lower than 75%, the climate alone drains all drivers of energy even before putting in any effort to race. Malaysia, but Kuala Lumpur in particular, is famous for its unexpected heavy rain downpours which often disrupt the car racing, causing crashes and severe car damage.

The actual race track has been called “the most environmentally friendly race track in the world” by various commentators because of its abundance of palm trees. The track was built on a former 260 hectare palm oil plantation, so to compensate for the loss of plants the owners planted hundreds of palm trees around the race track, spectator’s stands, and spectator’s recreation areas.

In the latest Malaysian Grand Prix, the 2012 season, which was held on 25th March, the leader of the driver’s championship, Fernando Alonso with his Ferrari team, came first after a breathtaking and sometimes risky race. Just 2.2 seconds behind Alonso was the less well known Sergio Perez with his Sauber team, and then came the former world champion Lewis Hamilton and the McLaren-Mercedes not long after. It made for an unforgettable race in the beautiful country of Malaysia.

Many people, especially those coming from Europe and the Americas combine watching the Malaysia Formula 1 Grand Prix with a relaxing holiday elsewhere in the country. The Malaysian Government praises this as it brings in much needed tourism income in the form of taxes, shop purchases, transport income, and accommodation income. Kuala Lumpur International Airport as the country’s main airport is also kept busy during the races. The Malaysian Formula 1 Grand Prix could be an unforgettable experience, so why not give it a try and book your tickets in time for the next race?

Tourism Malaysia

That Little Wine Bar

October 6, 2011 at 10:00 am

Dining out has become quite an impersonal and distant affair, one where the customer walks in and expects to be served like nobility for an evening; confronted with dishes that offer nothing new nor different to jaded tastebuds. It has been relegated to a mere transaction where the customer selects, buys, and pays, while the restaurant prepares, cooks and serves.

Unassuming and completely casual, That Little Wine Bar offers its patrons great food, an excellent selection of wines and a relaxed environment.

The good news is knowing that this will never happen at That Little Wine Bar. This boutique wine bar and lounge is definitely in a class of its own, sitting snugly along Jalan Chow Thye, in historic Georgetown, Penang. What makes this place good? Nothing. What makes it great? Everything.

You see, That Little Wine Bar is not your typical restaurant nor wine bar, it does not seek to impress its customers with glitz and glamour, nor does it sacrifice quality for quick profits. It offers an intimate and special experience, a journey expressed through the culinary delights painstakingly prepared by Chef Tommes, the man behind That Little Wine Bar.

Chef Tommes, the man behind That Little Wine Bar

…We can always drink the stock…

That Little Wine Bar came about as a result of Chef Tommes and his wife, Louise’s search for a place to share a glass or two of wine in relaxation, without the need to dress up for an evening at a restaurant. Opening a restaurant, however, was not on Chef Tommes’ mind, as he had no desire to for the adrenaline packed days that was a hallmark of his time as Head Chef of Shanghai’s famous Stiller’s Restaurant Cooking School.

Still, the idea of having a place where people could just kick back with a glass of wine and watch the world go by was too hard to pass. So with the assurance that they could always polish off all the wine should their venture go belly up, the couple opened what became known as That Little Wine Bar.

The intimate and cosy atmosphere at That Little Wine Bar is a far cry from the typical restaurant.

… I’d save up the entire week just to buy a slice at the end of it…

At That Little Wine Bar, Chef Tommes shares his understanding and views of the world through the food he prepares. Painstaking attention is paid to every detail, from the proper ingredients, all the way through the preparation and finally, to the serving.

Each dish has a story behind it, and some, like the Poppy Seed Cake, serve as sweet reminders of memorable moments in his life. The dishes he creates are reflections of his personality, and perhaps in their own way, windows into his soul.

Each dish displayed on the board bears a unique story of its own.

I was lucky enough to get a sampling of what That Little Wine Bar has to offer. And I was amazed.

My evening began with soups as appetisers, accompanied by slices of freshly baked french baguette. Soup here is served with the respect it deserves, with the soup’s fresh ingredients placed in bowls before the hot soup is poured onto them. The tomato soup was hearty and refreshing, while the wild mushroom soup, a variety of mushrooms served in a clear parmesan and herb broth, was light and flavourful.

These soups are definitely not your typical Campbell soups in tins.

The crusted beef tenderloin, served with mushroom royale, special mash and red wine sauce is one of the mainstays of the menu. Quite a mouthful to mention, but every mouthful of it was wonderful. The beef was succulent and tender, and was complemented well by the sauce. It comes as no surprise as the sauce takes several hours to prepare using a double reduction process.

Crusted beef tenderloin, served with mushroom royale, special mash and red wine sauce.

The delicate black cod, with pommery sauce, served with cauliflower puree and vegetables.

The other main course for the evening was black cod with pommery sauce, served with cauliflower puree and vegetables. A delicate dish that offers a lovely blend of flavours, with the subtle taste of cod merging so well with, but not overwhelmed by, the pommery sauce.

Apple filo pillows, served warm with fresh cream and a scoop of delicious homemade macadamia nut ice cream.

Dessert was warm apple filo pillows and poppy seed cake. The warm apple filo pillows is Chef Tommes’ little twist to traditional apple strudel, and if you try it, do take note of the homemade macadamia ice-cream, with real nuts mixed into vanilla ice cream. The sweet flavour and texture of the poppy seed mixture makes the poppy seed cake a memorable way of ending the evening.

Poppy seed cake – A childhood memory of Chef Tommes, brought back as a sweet dessert.

The poppy seed cake has a special place in Chef Tommes’ heart, and it is not hard to see why he still can remember when he first tasted it as a young child, so many years ago. Perhaps it was one of the reasons that led Chef Tommes on his amazing journey into a world of culinary wonders and delights.

Mushroom soup for the soul. Chef Tommes serving the wild mushroom soup by pouring the hot soup into the bowl with ingredients in it.

For an evening of pure simple pleasure, step into That Little Wine Bar, dine, enjoy a glass of wine, and relax as you let the world just go by.

That Little Wine Bar is open from 5 pm till midnight every Monday till Saturday. For reservations, call +604 226 8182 or email

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