Going back to the Manila Ocean Park last weekend became a trip not only for your happyfoodies to rediscover the oceanarium but to fish for something else – the food offerings at the Makansutra Asian Food Village located at the Ocean Park mall.
Makan means “eat/eating” in Bahasa while Sutra means thread or line holding things together (or metaphorically, a collection of such lines or things such as in the Hindu scriptures) in Sanskrit. This is especially meaningful as Makansutra is envisioned to be a place gathering together fare from all over Southeast Asia sold hawker-style. Granted that one may not always have the opportunity to travel but at Makansutra, one can let his/her taste buds do the traveling. Will K.F. Seetoh, the Singaporean foodie who inspired this enterprise, approve? Tag along with your happyfoodies and find out.
Sun Fong Bak Kut Teh at Imbi, Kuala Lumpur Malaysia
The constant rain and the cool weather these days made me yearn for a serving of hot soup to warm my taste buds. And fresh from my recent trip to Malaysia, one dish which taste still lingers in my head is the Bak Kut Teh (Pork Bone Tea Soup). Originally used as a therapeutic soup introduced by the Chinese, it has become a popular Malaysian dish. I first tasted the Bak Kuh Teh in Kota Kinabalu Malaysia way back. On this recent trip, our guide Marie who’s also a self-confessed foodie led us to Sun Fong Restaurant, one of the famous Bak Kut Teh restauarant in Kuala Lumpur bringing in the Klang goodness in the city.
Our flight schedule to Zamboanga City fell on Christmas day so it was imperative that happyfoodies should have a good Christmas dinner away from our respective homes.
But we want something else other than the usual hamon and other holiday foods so at the suggestion of our tricycle driver, we ended up in Hai San Seafood Market and Restaurant. Was the meal worthy of a holiday dinner? Was the food delicious as it was filling? Happyfoodies would soon find out.
I’ve always had a penchant for Thai food ever since I’ve encountered it a long time ago way back when Flavors and Spices, one of the pioneers of Thai cuisine in the country, was around. Then, there was also the more mainstream but nonetheless delicious offerings of Sukhothai. I had this notion that it’s pretty hard not to like Thai food because for all the differences it had with local fare, there are some striking similarities – the use of a shrimp paste, nam pla, for example bears strong resemblance to our bagoong and patis. Some of the flavors are also familiar – the liberal use of lemongrass or tanglad, lime juice, chilis and coconut milk.
It’s not everyday that I hanker for Thai food but I somehow lament the fact that it’s not as commonly available as before. Until I found out that there’s a Thai restaurant along Pasong Tamo that serves great Thai food – Thai Sticks ‘n Steaks. The blurb outside says its cuisine is inspired by Sukhothai. Don’t let the funky name fool you, the food is really very good. So come inside and let’s taste what it has to offer.