A Tribute to Thamby, The Queen

The Queen is .... well, it's her birthday. Today. She shares the same birthday as her cat. Who is also the same age, according to Nigel Skelchy.

Which Queen do we mean? Is it this one?

We know she's a Thamby, but she's not this queen, because for starters, you wouldn't catch her dead in THIS angle, and she has no facial hair.

She could be this Queen, afterall, she does think of herself rather Bruhtish, although she is from Klang. A former colony. But no, that's not her.

Victoria's secrets might be her choice of undies, and old as she is, she isn't nowhere near as old as THIS queen.


This Queen has the same Boob Size, and skin color, but our Queen doesn't sing, unless she's drunk. And she is rarely ever drunk.

She might have wanted to be the fairest in the land, and even tried donning on fake lashes to be so, but ah well, she is not quite as malevolent as this Queen.

TAH DAH, this is the Queen we Meen,ah. The Queen of the DSLR, and now the Point and Shoot. Queen of the Food Bloggers.


I would like to make a dedication to the Queen. She proclaims that as Queen, she does not FART. Ever. Thamby, time to change that. You need,

A TOTAL RELEASE OF THE FART. (To the Tune: Total Eclipse of the Heart)


(Turnaround) [ass facing BE]
Every now and then
I get a little bit windy
and it's never coming around
(Turnaround)
Every now and then
I get a little bit tired
of holding it, the sound of my fears
(Turnaround)
Every now and then
I get a little bit nervous
that the best of all the smells have gone by
(Turnaround)
Every now and then
I get a little bit terrified
and then I see the look in your eyes
(Turnaround bright arse)
Every now and then I fall apart
(Turnaround bright arse)
Every now and then I fall apart
(Turnaround)
Every now and then I get a little
bit restless and i dream of something wild
(Turnaround)
Every now and then I get a little bit
helpless and I'm lying like a child in your arms
(Turnaround)
Every now and then I get a little bit windy
and I know I have to get out and cry
(turnaround)
Every now and then I get a little bit terrified
but then I see the look in your eyes
(Turn around bright arse)
Every now and then I fall apart
(Turn around bright eyes)
Every now and then I fall apart

And I need you now tonight
And I need you more than ever
And if I'll only hold on tight
We'll be holding on forever
And we'll only be making it right
Cause we'll never be wrong together
We can take it to the end of the line
Your love is like a shadow on me all of the time
I don't know what to do and I'm always in the dark
We're living in a powder keg and giving off sparks
I really need you tonight
Forever's gonna start tonight
Forever's gonna start tonight

Once upon a time I was falling in love
But now I'm only falling apart
There's nothing I can do
A TOTAL RELEASE OF THE FART

Once upon a time there was light in my life
But now there's only smells in the dark
Nothing I can say
A TOTAL RELEASE OF THE FART

HAPPY BIRTHDAY MADGE!!!!!! HIGH FIVE!

Academy of Pastry Arts,

When Jade Wong of Mustard Tree Communications asked me if I would like to attend a demo at a new pastry/culinary school, I was thinking like, "duhh, does a kid like to go to Baskin Robbins?" OF COURSE!!! What with the promise of a demo by Olympic Pastry Chef, Matthias Schuebel, at the new Academy of Pastry Arts, I leapt at the oppportunity quicker than a Malaysian politician jumps political parties.

Even better, I was allowed to ask whomever I thought suitable, so of course, in the true spirit of cronyism, I called Thamby, Alison Victor, (who also brought along as a bonus, Lil Chef, Michael Elfwing), Pick Shan (Babe KL) and me. Well, I didn't have to call me.

The Academy of Pastry Arts is located in Wisma Thrifty, opposite the PJ Hilton, above the Giant and Courts Mammoth.

This gorgeous sight greeted us upon arrival.













We were given a briefing by the gorgeous Hanne landgraf, the Customer Relations Executive of AoPA, accompanied by the very animated and affable Lejeune Guillame, Director of Pastry Arts, Matthias Schuebel, Consultant, and Chef Tan.


The Work stations for students to embark on their pastry journey.


The chocolate station


The sugarwork station


Where the buns go into the ovens


Dough Roller....


Guillaume was demonstrating to us how to make Macarons. While its not the first time I've seen Macarons made, I have to say I have a strange fascination for the various methods people make them. Neither am I a macaron fan, when it comes to eating. I have to say, Guillaume made it look all too easy.


The participants trying their hand at piping the macarons. It really wasn't as easy as it looks. They come in all shapes and sizes, literally. There is something however, magical, about gravity, that kinda makes the batter spread out to a fairly even circle.


We broke up into two teams, and of course, since we had Michael Elfwing on OUR team, had it been a competition, we'd have won hands down. I simply love the expressions on Guillaume's face when he is engrossed in his work. His pouty lips, his cheeky grin, full of expression.


Guillaume demonstrates how a stiff peaked meringue can be held over Aly's head.



Completed chocolate macarons, decorated with edible gold leaf.


Piping the raspberry filling for the pink macs.

And then, it was makan time!!!!


What a spread, complete with Cava before noon. Or just about at noon.






Finally, when our macs cooled, we piped them, and look at the contrast!!!

Kudos to the Academy of Pastry Arts on their recent opening, and wishing them every success in their programs. A great option for aspiring young chefs. They also conduct more casual classes on a workshop basis for the amateurs, like us. Check out their website HERE. There are two upcoming specialty classes, SUGAR CLASS by CHEF Stephane Treand, 14th -17th Oct, and PLATED DESSERT, MODERN FRENCH PASTRY & CAKES, 15-17th Nov, by Chef Michel Willaume.

By the way, the pastries did not only look good, but tasted delicious too, as is to be expected from Chefs like Guillaume and Matthias.

Thanks so much to Jade for organising, and to Matthias, Guillaume, Hanne and Tan for your gracious hospitality.

Needless to say, us students had a great fun time.

Academy of Pastry Arts
Lot 2-A 2nd Floor Wisma Thrifty
19 Jalan Barat
46200 Petaling Jaya

Tel: 03-79603846

Berbuka Puasa In Rama V

There is a certain air of festivity during the holy month of Ramadan. True, it is a time for Muslims to reflect, repent and refrain, it is a time when pahalas (plus points in heaven) are multiplied for good deeds, and dosas (sins) are likewise multiplied. However, there is that sense of anticipation of the coming Eid Fitri, or known as Hari Raya Aidil Fitri in my country, ....and it is a time when F&B establishments have innovative menus to accommodate the important breaking of fast.

I love it when friends of all colors and creed gather around the dinner table for this buka puasa. And Andre Shum of Rama V provided us with such an opportunity recently, when he invited a group of bloggers to try out their ramadan buka puasa buffet. And WHAT a spread there is in RAMA V. Quality over quantity, for starters. There's something to be said for variety, but give me less of it, if it is at the expense of quality. I love the spread at RAMA V, and not just because we were invited to dine, but because, its different from the usual hotel spreads, for starters, and the food is genuinely tasty.



Lovely refreshing salads adorn the starter table.


A wide array of hot foods, such as deep fried calamari, stir fried vegetables, otak otak.


The highlight has to be these plump juicy fresh oysters....


which are accompanied by a special Thai sauce. If you are an oyster lover, this buffet is value for money to the max.


Look at my plate, and I wasn't even fasting.


I liked this version of pad thai. The noodle was a bit al dente which gave it a lovely crunch.


There is an AWESOME sambal belachan to go with the ulams.


Check out the spread of these lovely barnacles.


Their signature blue lotus dumplings, which are still good.


Spring Rolls, which are crisp, and not overly oily, despite their deep fried status.


A lovely night by all...and we were treated to the MESMERIZING voice of Joel Wong, one of the singers in KL YOUNG SINGERS, who sang a solo for THAMBY, ...since August is her birthday month, and like typical royalty, the celebrations seem to drag on forever.


I got this tip from the queen of the dslr herself. If lazy to edit the pictures, just make them black and white. It covers a multitude of sins.

Thanks again to Andre for his usual generosity.

The buffet is priced at RM75++....there is a comprehensive dessert selection too, which I forgot to take pictures off, but do head over to Ciki's post here for stunning pics of the place and food, and also a complete menu.

Moony Moony Moony, Makes Me Happy, It's A Rich Man's World

The Chinese are never one to let go a valuable commercial opportunity. These days, a month before Chinese New Year, Yee Sang is available. In the days of yore, it only became available on the 7th Day, and lasted till chap gourmet. Now, Mooncakes are making an appearance at least two lunar months before the actual festival.

And not only do they appear, but they appear in all sorts of myriad flavours. Gone are the days where the only choices were lotus paste with variable number of egg yolks, red bean or nuts. Almost every conceivable edible substance, except meat, seems to have found its way into the mooncakes.

We were privileged enough to be invited by William of FEEDMELAH, to sample these morsels of lunartic goodness at the Equatorial Hotel, in the Golden Phoenix restaurant no less.

Red Bean and Green Tea. Once in a green moon, you see these things.


The traditional, but low sugar lotus paste with single yolk. By the way, to the uninformed, the egg yolks are from salted DUCK's eggs, not chicken's. This, despite the large variety, was my favourite.


Lotus paste with double yolk. It's no yolk I tell ya, all these calories piling up.


A nice crunchy alternative to the pastes. Nutty mooncake.


Espresso Chestnut. Rather innovative.


Blackforest. Basically, dense chocolate, almost like a flourless chocolate cake, with a cherry in the middle. This is a western cake masquerading as a chinese mooncake. Like Peter Sellers playing the role of Dr Fu Manchu. Nevertheless, it was quite a favourite.


Red Yeast Sweet Potato. I wonder if this Red Yeast is the same as the one prescribed for lowering cholesterol. If it is, wow, what a breakthrough.


Charcoal Baked Yam. I Yam what I Yam. Yam offers a nice alternative paste as well.


Gold ingots, which are their house specialty. Fluffy margariney pastry with lotus filling.


William of Feedmelah giving his keynote address.

Having sampled most of the mooncake, I could feel myself getting full, and with all that mooncake in the system, I could hear my insides singing,
MOON LIVER, wider than a mile....


Ginseng Chicken Soup.... a hearty wholesome full of goodness soup, really fills your stomach and soul. Highly recommended. Politically correct as well, it does not contain parts of endangered animals.


Their Futt Lou (Generous) Chow Fan. (Fried Rice). LOVELY fluffy grains of rice, fried with dried scallops, scallops, and crab meat. What a luxury. Simply delicious. I could eat a whole plate of this on its own. Without the mooncakes, of course.


A new creation by the Chef, scallops and mango. Plump juicy scallops, seared to perfection, complemented by crunchy beans, lily bulbs and tangy mango.


Crispy Beancurd Skin With Prawn Filling. One of their best sellers in the dim sum kitchen. Understandably so. The prawns are crunchy, without the usual bicarbonate aftertaste that so many chinese kitchens use to plumpify their prawns.


Amidst all that, the PR Manager, Tam Poh Poh, had arranged a Lai Mien (pulled noodles) demonstration, followed by a Lai Mien competition between some of our foodies.


The Chef demonstrates how its done. By the way, he is the apparently the ONLY Malaysian chef who has achieved this magna cum laude level of pulling Lai Mien. The others you see in restaurants are usually from China.


Our Lil Fat Monkey was contestant number two. It wasn't as easy as it looks. Strands of noodle kept breaking off. The winner in the end was that sole chick contestant.


The finished product. Very delicious, actually, fried like this, with chilli, brinjals, minced meat. The noodle is nice and springy.


And for dessert, the durian pancakes.... skin thin crepes wrapped around chunks of durian and whipped cream. Durian lovers dream, but to the anti durian squad, a nightmare.


Honey Sea Coconut with Black Jelly. Lovely refreshing way to end the meal.


Ciki posing with the three kings of the orient.


The golden phoenix restaurant.

Equatorial Hotel seems to have stood still in time. The sights, smells all scream RETRO. There's a certain comfort in that, not like the cold soulless marbled floored and walls of some hotels. The Golden Phoenix has always been known for their good chinese cuisine, and have against all odds, remained NOT HALAL.

Thanks William for the invite, and Ciki too, for first asking me to attend as her plus one. My Huckleberry friend, Moon Liver, and me....