No-Frills Recipes ... cooking, baking & excerpts on travel

It was a privilege to be invited along with three other fellow bloggers to a dim sum review at Yuk Sou Hin non-halal Chinese restaurant, situated on the first floor of  the recently opened Weil Hotel in Ipoh.  We were treated to a sumptuous brunch of Hong Kong style dim sum prepared by their Master Chef Chung Ho Shi who has 38 years of culinary experience, hails from Hong Kong but has been residing in Singapore for many years. Before we left we managed to have a few words with him and squeezed in a picture as well.   We were ushered to a room and was attended to by Ms Rosa who introduced the food to us as and when they were served. A very  appetising condiment comprising of silver fish, dried shrimps, some dried chillies, garlic and shallots which paired well with the vermicelli roll that was served later.  And on the right is a healthy appetiser of guava, cherry and some finely julienned lemon skin. 'Har Gow' or prawn dumpling that b...

Elin of   Elinluv's tidbits corner and I had a wonderful time recently meeting up with Gertrude of My Kitchen Snippets and Sonia of  Nasi Lemak Lover.   It was my first time meeting up with Gertrude and Sonia. The venue was lunch at Madam Kwan's, MidValley.  Sonia brought us some yummy pumpkin angku kuih as dessert and Gertrude's classmate Yik Wah joined us later.  We had so much to talk about and chatted like old buddies and if not for time constraint we could have stayed on longer. The next agenda on our list that day was a 'date' with Andy Lee, the young and enterprising co-owner of Mamayu Nasi Kukus at the Oasis Food Court of the Midvalley Megamall. Here's a short introduction of Mamayu...... Mamayu was born into a family of cooks from Tanah Merah, Kelantan. At a very young age,  Mamayu has shown passion for cooking, often following her mother to their stall to learn the trade.   After years of cooking and guidance from her m...