Tuesday, October 27, 2009

Capitol Satay Celup, Melaka

I've visited 2 most popular satay celup place in Melaka , the first one is Ban Lee Hin at Jalan Ong Kim Wee, which I tried in 2008 and the other one is famed Bukit Cina’s Capitol Satay Celup, .which is popular with tourist local and abroad. The most notable difference is the sauce, which IMHO BLH one taste better.

Capitol satay sells by its 3rd generation status .

In the middle of the table is the pot of satay look alike peanut sauce. This is where you dip your selection in the pot ala luk-luk style. However the same pot of peanut sauce is used again and again .… Until theend of the day..or maybe next day ???

The taukeh-soh would come over to add extra peanut sauce and their secret blend chilli paste and ground peanut to give you the kick. The same pot for all customers throughout the night. So if hygenic is your top priority, give this a skip. Well, most of the best food isnt found in the most hygienic of places right ??

Purely self service ,the food are neatly displayed and you take whatever you want to eat. You will be charged for what you have ate by the sticks. In terms of selection , Captiol wins hands down for the really huge varieties and hygenically chilled . Rows of assorted fish / meat balls, vegetables, deep fried foochoks , seafoods and meats for you to choose from. BLH style is they serve you on a tray and pay what you eat.

After you eat more than a certain amount,they give you the bonuses, usually big prawns, pacific clams and some abalone lookalike . All this bonus are still charged at RM0.70 a stick. The usual large prawns cost RM60/kg. Good marketing strategy !!!.

Capitol Satay Celup,
41, Lorong Bukit Cina,

Saturday, October 24, 2009

Margaux, Dubai Mall

Take in the taste and the smells of the French Mediterranean while looking at the world largest fountain in Dubai Mall, Dubai UAE.

Margaux is perched on a balcony with a prime view of the magnificent Burj Dubai , the tallest building in the world., and there is an 800-bottle wine list. The chef, Julian Mercier, is trained under the Michelin studded Alain Ducasse.

The selection was pleasantly brief, yet every description was so beguiling that choosing what to order remained difficult. And for a brasserie run by a French chef, the options were startlingly Italian. It was a concept I wasn’t really familiar with. It was neither a tasting menu, nor a set menu; in both cases you know what you’re getting. Instead, it was like ordering in the dark.

Crispy bread with olive oil and cream cheese

Beautiful scenery of the fountain.

My main for the day was a perfectly grilled aged Tenderloin from their prime cut selection . Unlike here in Malaysia, the steak is served just like that, what it suppose to be. Without any accompanying sauce ,which in my opinion , is the best way to savour this . Accompanying home style fried fat chips are served as a side dish. Lightly seasoned with salt and freshly ground pepper, the remarklby tender meat is well flavoured from the ageing process.

Margaux is a must try for anyone who happens to drop by in Dubai , soaking in the wonderful fountain show which starts every night at 8pm , with wonderful food to accompany.


    Location: Souk Al Bahar, Downtown Burj Dubai, Dubai