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Cuisine in Melaka

MALAYSIA EYE TO BE BUILT IN MELAKA

Friday March 16, 2012
By ALLISON LAI

New giant ferris wheel for Malacca

MALACCA: Malacca will get a new giant ferris wheel from China to replace the previous structure that was shut down and removed two years ago after a 10-month legal tussle.

Dubbed the Malaysia Eye, the new 88m-tall giant ferris wheel from China will be built at Pulau Melaka by a local company. It is expected to be operational by June 1.

The previous 62m-tall Eye On Malaysia ferris wheel, a joint venture between MST Ad Suria Sdn Bhd and state-owned Eye On Malaysia Sdn Bhd, ceased operations in 2010 after Belgian owner Fitraco MV took possession of the wheel on Jan 7 that year over an RM18mil debt by MST Ad Suria.

The wheel was removed by Fitraco in October the same year.

Chief Minister Datuk Seri Mohd Ali Rustam said the new structure would be shipped to Malacca by the end of this month and piling work at the man-made island would start next week.

“We are hopeful that the ferris wheel would be operational by June 1, in time for the school holidays,” he told reporters after presenting the special government school aid to 255 pupils at SK Datuk Demang Hussin in Bukit Katil here on Wednesday evening.

Mohd Ali said the state government was not involved in the RM40mil project, to be carried out by KAJ Development Sdn Bhd.

“The giant structure will be inistalled on a 0.8ha site, which will also be acquired by the company,” he said.

Mohd Ali said that with a new and taller ferris wheel, Pulau Melaka would be developed further with attractions.

Asked about the quality of the China-made ferris wheel, he said: “Not all products from China are of low quality.

“This time we will make sure what we get is of good quality and safe for public use.”

The state government, in recent years, had been criticised for acquiring China-made coaches for its Malacca river monorail system, stretching 1.6km from Taman Rempah in Pengkalan Rama to Kampung Bunga Raya Pantai.

Hours after it was opened to the public on Oct 21, 2010, the monorail ground to a halt, stranding 20 passengers.

There has since been a series of test runs and rectifications, besides plans to extend the line.

http://thestar.com.my/news/story.asp…207sec=nation
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Categories
Cuisine in Melaka

RAPTOR WATCH 2012 (MARCH 10-11) IS BACK

23 February 2012 | last updated at 12:34am

Raptor Watch takes flight for 13th straight year

MALACCA: Raptor Watch, one of the region’s biggest bird-watching events, promises yet another exciting spectacle this year.
Organised by the Malaysian Nature Society (MNS) in partnership with the Malacca government, the event will take place for the 13th straight year at PNB Ilham Resort, near Tanjung Tuan, on March 10 and 11.

Every year, spectators get to see thousands of raptors, also known as birds of prey, migrate north to their breeding grounds in Siberia, China, the Korean peninsula and Japan from their winter refuge in the south.

Tanjung Tuan, which is gazetted as a forest reserve, is the nearest landfall across the Straits of Malacca from Indonesia and is an important site for the birds to rest or catch thermals before continuing on their journey.

Due to its importance to migratory birds, the 60ha site is designated as an important bird area by Birdlife International.

MNS conserves the forest reserve by promoting Raptor Watch, through which it raises awareness of raptors and the need to conserve their habitat.

Visitors come from Singapore, Taiwan, the Philippines and Thailand. Last year, about 2,000 turned up.

This year, MNS hopes to get even more spectators to take part in activities, which include guided walks, eco-talks, games, arts and crafts, an obstacle course and a treasure hunt.

MNS head of communications Andrew Sebastian said last year’s raptor count went up to 57,000 birds over more than 40 days.

“This year, we have spotted 141 raptors, which may seem like a small number, but this is a good sign, as it means the birds will come in big numbers in March.”

For details, visit http://mnsrw2012.wordpress.com

Categories
Tourism Malaysia

Chinese New Year Trivia

1)

Gong Xi Fa Cai, as many mistakenly believe is, not Happy New Year. It means I Wish You Prosperity.

2)

Dumplings are synonymous with prosperity. It is believed that the more you consume the delicacy, the wealthier you would become.

3)

Sweet food items are usually served in a tray consisting of 8 portions.  Apart from symbolizing unity and togetherness and unity, the number 8 is traditionally considered a lucky number.

4)

Noodles signify long life. You’re supposed to be consuming them in the length they come. If you cut them to make swallowing manageable, you run the risk of shortening your life.

5)

One should really be quiet and not say anything while making the nian gao, customarily offered to the Kitchen God before his return to Heaven to present his report on each household to the Jade Emperor. A slip of the tongue is not going to put you in the good books of the God.

6)

What are the differences between five-clawed, four-clawed and three-clawed dragons in ancient China? Not all dragons are created equal in ancient China, though the winged creature was an emblem for the Emperor and royals. During  the Zhou Dynasty, the five-clawed dragon signified the Son of Heaven (Emperor), the four-clawed were the nobles and three-clawed were represented the ministers.

7)

We mentioned that Westerners portrayed the dragon as an evil beast.  Not all Westerners think of dragons as malevolent though.The Scandinavians, for instance, thought highly of dragons. They worshipped and revered the creature which inspired the design of their famed war boats. Of  course these vessels bore the names of venerated dragons.  

Categories
Tourism Malaysia

Great Chinese Food at Paradise Inn

January 3, 2012 at 6:00 pm

It is pretty common for most families these days to opt to dine out when it comes to dinner time. With the childrens’ busy schedules both during and after school hours together with their parents’ long working hours, it is not easy to find the time to prepare a proper home-cooked meal every day. Therefore, it is not surprising to find more restaurants established every now and then, in particular those that serve Chinese home-cooked style dishes.

Dining out is never a cheap affair when compared to eating at home. A simple meal for two can easily set one back by RM 50 or more, which over a period of time can add up to a big sum of money. At times, the prices charged for these dishes may not seem worthwhile because of the lack of quality in terms of taste and ingredients used.

So it was with much curiosity and anticipation that we accepted the invitation to try out the food at Paradise Inn, located at OB3, Lower Ground Floor of Sunway Pyramid Shopping Centre in Bandar Sunway, Petaling Jaya. Previous experiences with other Chinese cuisine restaurants have showed me that having a posh outlet does not automatically ensure that the food will be great, so we were curious to see how this restaurant will turn out at the end.

Paradise Inn is located at OB3, Lower Ground Floor, Sunway Pyramid Shopping Centre, Bandar Sunway

The grand archway that greeted us was somewhat impressive and reminded one of those ancient archways found at a palace in China. Stepping into the restaurant, we were greeted by warm and friendly staff who ushered us to our tables. The set-up of the restaurant was done in such a way that guests would feel like they were dining at home instead of another outlet in a mall. The one thing that struck my fancy was how spacious it felt, unlike other eateries where the tables are placed so close to each other that it felt claustrophobic. I observed how easy it was for the waiters and servers to navigate around each table when serving the food.

The interior of the restaurant is beautifully decorated with tailor made Chinese lanterns hanging from the ceiling that slightly resembles a silhouette of a dragon

To kick-start the meal, we were first served with Paradise Inn’s Stewed Pork Belly served with Lotus Bun. This dish is eaten the same way like our modern burger, where the stewed pork belly is placed between the folds of the soft lotus bun. This is a definite must for people who love pork belly, as each slice has a good ratio of fat and meat to it. All the stewing made the meat so tender that it almost melts as one takes a bite. Each guest was also given a menu to select their choice of drink from the list of floral and herb infused tea (hot or cold). The menu is extensive and offers a funky cocktail of floral and herb infused tea like Jasmine, Osmanthus, Dried Longan and Chrysanthemum tea; which helps to nourish the spleen and heart, strengthen our eyesight and improves the immune system; and Lily Flower, Forget Me Not, Dried Longan and Chrysanthemum tea, which helps in expelling ‘heat’ from our body, relieves cough and nourishes the lungs at the same time and contains beauty enhancing properties. As the need to quench our thirst overruled all other needs that night, we selected Very Berries Iced Tea (strawberries and blackcurrants blended with classic Earl Grey tea) and Lemongrass and Passionfruit Iced Tea (a blend of aromatic lemongrass and passionfruit with Earl Grey tea). For those who have dined at the restaurant prior to reading this, one may have noticed that the restaurant uses Earl Grey tea as a base for all of their iced tea series. Upon inquiry, we were told that Earl Grey tea has an added body compared to other types of tea and it makes a good blend when combined with other flavours such as strawberries or lemongrass.

Floral and Herb Infused Tea

Very Berries Iced Tea

Lemongrass and Passionfruit Iced Tea

Stewed Pork Belly Served with Lotus Bun

After whetting our appetites on the delicious stewed pork belly with lotus bun, we were finally served with the first course of the day – the Paradise Inn Trio Combo Appetiser. Made up of three different dishes, that is the Crisp-Fried Fish with Preserved Bean Paste, Teochew Style Crispy-fried Prawn Roll and Marinated Jelly Fish with Vinaigrette, this appetiser dish was the best dish to start off our culinary adventure. The jelly fish was marinated very well, as the vinegar was not overpowering, instead producing a subtle flavour that was surprisingly refreshing. The vinegar infused jellyfish turned out to be crunchy and light, a perfect starter for the evening.

Paradise Inn Trio Combo Appetiser (L to R) Crisp-Fried Fish with Preserved Bean Paste, Teochew Style Crispy-fried Prawn Roll and Marinated Jelly Fish with Vinaigrette

The second dish that was in store for us was two of Paradise Inn’s famous traditional double-boiled soups – Double-boiled Water Goby with Spare Ribs and Fresh Apple and Double-boiled Sea Whelk with Spare Ribs. All of the soups served begin with the same base, a superior stock made from pig’s bones and a few other choice ingredients to lend it flavour, simmered for two days. The soups was light and tasty and the best part was, there was no heavy after taste to it despite it being so rich in flavour.

Double-boiled Water Goby with Spare Ribs and Fresh Apple

Double-boiled Sea Whelk with Spare Ribs

After the soups, we proceeded on to the main course. There are six different dishes in total served as main course and they are Crisp-fried Crystal Prawn in Wasabi Mayo Sauce, Steamed Minced Pork with Salted Fish and Water Chestnut, Braised Tofu with Crystal Prawns, Crisp-fried Shrimp Paste Chicken, Poached Chinese Spinach with Egg Trio and Minced Pork in Superior Stock and Paradise Steamed “Song” Fish Head with Spicy Bean Sauce. All these dishes are best enjoyed with a steaming bowl of Jasmine Steam Rice, and boy did we all enjoy it! The salted fish served on top of the steamed mince pork was so aromatic that when the server started spreading it all around, everyone on the table could smell it! Unlike some places where the steamed mince pork tastes mushy, the texture of the pork can still be tasted here and together with the water chestnuts and a bowl of rice, it gives a nice firm and slightly crunchy texture.

Crisp-fried Crystal Prawns in Wasabi Mayo Sauce

Steamed Mince Pork with Salted Fish and Water Chestnuts

Braised Tofu with Crystal Prawns

Crisp-fried Shrimp Paste Chicken

Poached Chinese Spinach with Egg Trio and Minced Pork in Superior Stock

Paradise Steamed Song Fish Head with Spicy Bean Sauce

The Braised Tofu with Crystal Prawns and Poached Chinese Spinach with Egg Trio and Minced Pork in Superior Stock were delicious. The braised tofu was soft and silky to taste and the poached spinach was so delicious, one could just eat the whole serving by itself. The taste of the eggs complemented one another and the vegetables were soft but not overdone. But the best dish for the night (other than dessert!) was the Braised Vermicelli with Pork Trotters. This dish was specially cooked for our sampling and with just one mouthful, we were hooked on it. The vermicelli is cooked in the pork trotters’ own fat drippings, which gives the whole dish that extra body and tastiness to it. The meat was so soft and tender that it just melts away in the mouth. This dish is definitely by far the best that I have ever tasted.

Braised Vermicelli with Pork Trotters

Of course, what better way to round up a perfectly good meal than with a bowl of yummy dessert. We were given a choice to select one dish from the list of desserts which included Sweet Almond Paste, Chilled Lemongrass Jelly with Lemonade, Mango Sago, Water Chestnut and Sweet Corn Sago and Black Sesame Paste. We opted for the Mango Sago and Chilled Lemongrass Jelly with Lemonade. The Mango Sago, though it was light, was sweet and did not bear a slight tinge of artificial taste in it. The Chilled Lemongrass Jelly was refreshing and rounded off the full bodied taste of the vermicelli perfectly.

Mango Sago

Chilled Lemongrass Jelly with Lemonade

According to the management, everything is prepared fresh daily and utmost care is taken when preparing these ingredients. The almonds are roasted in a wok for about 45 minutes everyday before it is prepared to be grounded into powder form. The Mango Sago is prepared everyday and it is a challenge that the chefs happily embrace to ensure that it tastes the same every single day. In fact, every single dish goes through elaborate preparation to ensure that quality and taste is never compromised. It is this very fact that makes the people at Paradise Inn so proud of their dishes and offerings, as they make it a priority to give their patrons a taste of delicious tasting meals prepared with much care at an affordable price.

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Categories
Cuisine in Melaka

WANGKANG FESTIVAL IN MELAKA FROM 1ST.FEBRUARY TO 6TH.FEBRUARY 2012

10th.December 2011

After an absence of 10 years, the Wangkang Festival will be held again in the historic city of Melaka from 1st.to 6th. February 2012.

This Wangkang Festival was held in 1933, 2001 and now in 2012.

The Wangkang Festival is of Hokkien origin, and it is held in China, only in Chiang Chew Hoo and Chuan Chew Hoo ( 2 very large districts of the Hokkien province ) and in Malacca.

In the early days, it was also held in Manila, but I don’t know whether it is still being held there or not. I have heard of it also being held in Sarawak.

During the persecution of the Chinese by the Manchus in the Ching Dynasty about 3 centuries ago, a great many Hokkien people emigrated from China and some of them sailed towards Malaya, and the first country they reached was Malacca, where they settled down and worshipped the Ong Yahs as they had been used to in their own country.

As customary, their descendants – the Straits-Born Chinese – followed their footsteps in worshipping five Ong Yahs and this is why Malacca is the only place in Malaya, where the Wangkang procession is held.

This festival was last held in Melaka in 2001 and 1933. Now, a procession ofthe Wangkang through the streets of Melaka City which covers over 20km, will be held on 6th. February 2012 before the Wangkang will be burnt in the Straits of Melaka off Pulau Melaka.

This is a festival for all and all are invited to witness this once a lifetime event. Tourists will be able to witness this unforgettable event and to take part in festival which will be held from 1st. Februaryto6th. February 2012.

For more details and read aboutthis festival, please log into: www.yongchuantian.com.