Happy Foodies

<figure class="wp-block-image alignnone"><img alt="Mamous Lamb Tapa (P 395)" src="http://farm4.static.flickr.com/3482/4052949540_4c43c11b3d_o.jpg"><figcaption class="wp-element-caption">Mamou's Lamb Tapa (P 395)</figcaption></figure> I first met Malou Fores (Mamou as many call her), the sister of Margarita Fores, when I took on an assignment for a magazine that featured one of Malou’s food shop, The Blue Kitchen. It never occurred to me that I’d see her again but don't look now, she has her very own restaurant. I even had to blink my eyes a few times if she was the one I met before. I loved her Blue Kitchen goodies so I was excited to see how she renders her favorites for Mamou, a restaurant at the heart of Serendra.

<figure class="wp-block-image alignnone"><img alt="Penang Food Village Kuay Teow Soup" src="http://farm3.static.flickr.com/2469/3940462125_7ed458a7aa_o.jpg"><figcaption class="wp-element-caption">Penang Food Village Kuay Teow Soup</figcaption></figure> Penang has always been synonymous with "Food Paradise" when you're in Malaysia. But my recent visit to the country didn't include the region in the itinerary. Good thing popular and established restaurants have branches in Malaysia. While in Genting Highlands, we had lunch at Penang Food Village and when we went back to the city, we had dinner at Nasi Kandar Pelita. Check out my favorites among the Penang food specialties we had.

<figure class="wp-block-image alignnone"><img alt="A table full of Nyonya Cuisine dishes" src="http://farm4.static.flickr.com/3470/3933561686_cc9e5b4b41_o.jpg"><figcaption class="wp-element-caption">A table full of Nyonya Cuisine dishes</figcaption></figure> Malaysian food is as rich as its history. In between our exploration of the heritage sites in Malacca, we got a chance to experience Peranakan Cuisine where it originated -- Malacca. Recipes dating as far back as the 15th century still exist, evolving to what is now known as Nyonya Cuisine. In a restaurant tucked beside the hidden side street of Taman Melaka Raya, we found Seroni Nyonya Cuisine Restaurant. The establishment is owned by one of the last descendants of the Baba-Nyonya family, so we’re expecting to taste authentic Nyonya Cuisine.

<figure class="wp-block-image alignnone"><img alt="Crispy Pork Binagoongan (P160)" src="http://farm4.static.flickr.com/3499/3915535468_a2215631b6_o.jpg"><figcaption class="wp-element-caption">Crispy Pork Binagoongan (P160)</figcaption></figure> One of the perks of eating out of town is the chance to taste unpretentious food. Not to say we’re jaded by city food but there are times when one would just like to sit down to no-frills fare. So when your happyfoodies went to Virac in Catanduanes, we had to ask the locals where they’d prefer to eat out. One place that keeps popping up is Sea Breeze Restaurant. That it’s mentioned in Jens Peters’ Philippine Guide only whetted our appetite to give it a try.

<figure class="wp-block-image alignnone"><img alt="Nam Heongs Chicken Rice" src="http://farm4.static.flickr.com/3501/3915390983_f21df70ac0_o.jpg"><figcaption class="wp-element-caption">Nam Heong's Chicken Rice</figcaption></figure> When in Malaysia, mention Chicken Rice and locals would definitely say Nam Heong as its equivalent. It's an institution known for cooking Chicken Rice using an age-old recipe which dates back to more than 70 years when the establishment started. Now, it has a number of franchises in Kuala Lumpur. But is the quality still the same? We trooped to one of their branches in Sungai Wang Mall to try out its famous Chicken Rice as well as some of its other offerings.

<figure class="wp-block-image alignnone"><img alt="Sun Fong Bak Kut Teh" src="http://farm3.static.flickr.com/2455/3892932690_98ea2f0481_o.jpg"><figcaption class="wp-element-caption">Sun Fong Bak Kut Teh at Imbi, Kuala Lumpur Malaysia</figcaption></figure> 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.

<figure class="wp-block-image alignnone"><img alt="Cha Ca La Vong in Hanoi Vietnam" src="http://farm3.static.flickr.com/2554/3867048913_6fb19c4dde_o.jpg"><figcaption class="wp-element-caption">Cha Ca La Vong in Hanoi Vietnam</figcaption></figure> Imagine a restaurant with only one item in the menu. Hmmm, we even forgot if there was a menu at all. There is such a place – it’s Cha Ca La Vong and it’s in Hanoi. At a time when most eating establishments adopt the “the more, the merrier” approach when it comes to food offerings, this restaurant in the Old Quarters of Hanoi takes simplicity to the other extreme. Who would argue with this formula when it’s over a hundred years old? That this institution is listed among the must-visit places in Vietnam gives us an incentive to try and see what the fuss is all about.