Food postcards – Fun way with food and message

People are getting very creative nowadays. I just found out that we can use our food photos and turned them into beautiful, mouthwatering food postcards . It seems like a good idea because we can tailor postcards for the seasons.

Some of the ideas include using the roast turkey from last year Thanksgiving for this year Thanksgiving wishes. How about using some local exotic dishes and made them into mouthwatering, salivating postcards for our friends from other countries?

I am sure the beautiful photos will give many people serious homesickness when they look at the hot steaming satays from back home.

So go on and take a look at how we can personalized our postcards using the photos we have in our collections and design some for printing.

Ipoh Foh San dim sum – a victim of bad publicity?

Usually, before I go for any new eating places, I will try to check Foursquare for some comments. My Foursquare account is over here, in case you wish to add me


On Saturday, while we were driving to Cameron Highlands, we thought of stopping in Ipoh for dim sum. I posted on my Facebook but didn’t have time to wait for feedback. The only place I know in Ipoh is Foh San dim sum. However, I found many bad publicity on Foursquare. I do not entirely believe because there are too many feedback with the same reason of ‘self service’, ‘lousy foods’ and etc.

A competitor can actually sabotage your business outlets by making fake accounts to complain about your outlet. So, with that in mind, I decided to go ahead with Foh San instead of the other dim sum places around.


First, it is not a self-service thing. There are elderly and I am sure faithful employees who bring the dim sum carts around. And frankly, on busy days, I prefer to have self-service where I can just head to the counter and take whatever I want instead of waiting for the cart to arrive. So, yes, the claim by people who said it is self-service is not so true after all.


Foh San is not some 5-star hotel Chinese restaurants so what can we expect from the price we pay. I personally find the dim sum not bad if compared to our local economy dim sum outlets. The siew mai doesn’t have the ‘pork smell’. After the meal, I also didnt feel thirsty. So, again, another accusation of bad taste is not so true after all.


We ordered one tai-pau and it is really huge with mushroom, chinese sausage, egg, chicken and lots of other stuffs. It is good to me, with no strong smell of the mui choy (or whatever they like to put in bak-pau over here).


Chee Cheong Fun looks good but I didn’t sample it so I can’t say for sure.

Therefore, my conclusion is Foh San doesn’t deserve the bad publicity it receives on Foursquare. It is just another dim sum place and no one has to cry foul when they are not paying premium price for those dimsum. Anyway, I can’t figure out why Ipoh has so many dim sum places that are so huge. Foh San alone has three storeys and span like four shoplots.

Strange…Ipoh-ites love their dim sum, don’t they?

The over-rated Ibu Oka Babi Guling

So…I went to Bali a couple of days ago and made a few eating places as the priority in my things to do in Bali travel list. I heard a lot about Babi Guling. I read from the internet and many Facebook friends told me about it. Taxi drivers too recommended Ibu Oka Babi Guling. One urged us to go early as the roasted pig is usually sold out very fast.

We headed to Ibu Boka Babi Guling at 11.30 am. It is located near the Ubud Market which is not hard to locate. Ubud has very nice weather and lovely place to spend a day or two. The temperature is probably about 27 deg celcius and in the morning it is very cold.

So, what is babi guling? I had imagined squatting by pit fire while a roasted pig with all it’s hair and horn (is that what you call that two fangs?) is rolling or guling on a stick. But nay…all we see is some skin and some skinless pig. All the rice has been nicely placed and we were each given a basketful.

There goes my idyllic imagination of sitting by the fire, watching the skin crackling. And guess what? There is no crackling skin. To tell you the harsh and hard to swallow truth, my son replied when I asked him if the skin is nice. He said, “Like eating plastic only…”

I am lazy to post photo by photo so here goes the whole bunch :

I hate to spoil your enthusiasm but Penang roasted pork is wayyyy better. Believe me, the skin is so much crispier and the taste is a lot more flavourful.

There’s a deer in my soup, dear

I love this place call Yi Garden because it usually have all the foods my kids like to eat. Nowadays, my eldest son works 6-day week and we hardly have time to have dinner together. So, on his only off-day, we will go out and eat together as a family. He works in a 5-star hotel so we do not go to any fancy joints as those are ‘common foods’ now. What he wants are hawker foods and sometimes, crabs.


Last night, we had our dinner at Yi Garden and everyone gets to order their favourite hawker foods. For me, the best one is the venison pan mee. Venison, in case you do not know is deer’s meat. It is cooked in some Chinese herbs and the soup is good. The pan mee is served with sayur manis and black fungus.


Yi Garden is a very old kopitiam and it’s attraction is the Char Hor Fun stall. I guess the taste hasn’t changed over the years and the coffee shop is still getting a good crowd every night although there are plenty of newer hawker centres.


My eldest son’s favourite is oyster omelette or orh chien. Meanwhile, the place also have nice meat porridge but I didn’t snap a photo. The only lousy thing at that coffee shop is the seafood stall.


The other thing that we all like to order is the wan tan. 12 pieces of wantans loaded with meat is RM8. The soup is nice and the wantan size is huge, unlike the regular ones where you eat more skin than meat.

I have blogged about Yi Garden several times because it is one of our regular hawker foods place. It is only available at night. Yi Garden is at the corner of Macalister Road and Lorong Selamat.

The original Fatty Loh’s brother chicken rice

Fatty Loh’s brother and Fatty Loh’s sons were fighting over the Fatty Loh Chicken Rice brandname, I heard. The sons have nice, aircond chicken rice shops but the prices are rather steep. The brother stake claim that his is the Original Fatty Loh’s chicken rice and his shop is rather dinghy in Fettes Park. However, I like the metal plates, saucers and bowls chicken rice because the shop is located conveniently. Sometimes, I popped by for a quick lunch with my boy during lunchtime.


Usually, I order the pak-cham kai or the steamed chicken because it is still quite juicy and tasty.


My favourite is the kerabu chicken feet which is made of those weird looking feet skin of the chicken. It is crunchy and gives the kerabu a nice crunch. There is slivers of green mangoes and pineapples but hardly noticeable.


The chicken rice is cooked from the chicken stock, hence yellowish in colour. Beside rice, they also sell koay teow thng at a promo price of RM1. I have never tried that before though.


The roasted pork looks good but taste so-so only. However, they have other dishes as well like too-kar-chor (sweetened black vinegar pig’s trotters), khau yoke (yam steamed belly pork), achar, joo-hoo char (on weekends) and other side dishes.


A meal for two persons with the above dishes in tiny portions costs RM22. It is still reasonable if you compare with the other Fatty Loh at Nagore Road.

Both Fatty Lohs Chicken Rice stalls are not the best around but not many chicken rice stalls offer all the side-dishes so they still garner a good crowd of people looking for kerabu, kiam chye boey, too-tor thng and other dishes to go with their chicken rice.

You can find the shop on Google Map.