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Destination: Malaysia a Great Place to Own a Property Complimentary Copy
Destination: Malaysia A great place to own a property Complimentary copy. Complimentary copy. for sale. Not Destination: Malaysia Contents Chapter 1 Chapter 2 Chapter 4 Why choose Malaysia? 4 A fertile land for 17 What to do before 42 economic growth you buy? More bang for your buck 5 Ease of property purchase 7 Chapter 5 Tropical weather and 8 Malaysia My Second Home 44 disaster-free land Low cost of living, 9 Chapter 6 high quality of life Thrilling treats & tracks 48 Easy to adapt and fit in 10 Must-try foods 51 Safe country 11 Must-visit places 55 Fascinating culture 12 Chapter 3 and delicious food Where to look? 22 Quality education 13 KL city centre: 24 Quality healthcare 14 Where the action is services Damansara Heights: 26 The Beverly Hills of Malaysia Cyberjaya: Model 30 smart city Useful contact numbers 58 Desa ParkCity: KL’s 32 to have in Malaysia most liveable community Mont’Kiara: Expats’ darling 34 Advertorial Johor Bahru: A residential 37 Maker of sustainable 20 hot spot next to Singapore cities — Sunway Property Penang Island: Pearl 40 The epitome of luxury 28 of the East at DC residensi A beach Destination: on one of the many pristine Malaysia islands of Sabah, Malaysia. PUBLISHED IN JUNE 26, 2020 BY The Edge Property Sdn Bhd (1091814-P) Level 3, Menara KLK, No 1 Jalan PJU 7/6, Mutiara Damansara, 47810 Petaling Jaya, Selangor, Malaysia MANAGING DIRECTOR/ EDITOR-IN-CHIEF — Au Foong Yee EDITORIAL — Contributing Editor Sharon Kam Assistant Editor Tan Ai Leng Preface Copy Editors James Chong, Arion Yeow Writers lessed with natural property is located ranging Chin Wai Lun, Rachel Chew, beauty, a multi-cul- from as low as RM350,000 for any Natalie Khoo, Chelsey Poh tural society, hardly residential property in Sarawak Photographers any natural disas- to almost RM2 million for a landed Low Yen Yeing, Suhaimi Yusuf, ters and relatively home on Penang Island. -
PLANTATION's SIGNATURE ROYAL RIJSTAFEL (Serves 2)
PLANTATION’S SIGNATURE Indonesia is the land of spices and herbs and this was the main reason the Dutch, Arab, Indian, Chinese, Portuguese and British tried to colonize it. Rijstafel is a Dutch word and means 'rice table'. It was invented by the Dutch colonial plantation owners, who loved to sample different Indonesian dishes with small portions at a time. Local dishes were selected and served on a long table. Our executive chef Erwan has chosen his best picks for your enjoyment. ROYAL RIJSTAFEL (Serves 2) Tongkol Sambal Matah Grilled local tuna, shallot, torch ginger& lemongrass dressing Ikan Goreng Battered local fish, fern tips, eggplant, “Kesuna Cekuh” sauce, lemon basil Rendang Sapi Braised beef rump in Sumatran paste, coconut milk, potato, fried shallot Ayam Betutu Slow roasted free-range chicken wrapped in banana leaves& smoked in rice husk for 5-6 hours Sate Campur Mixed pork, chicken and fish sates grilled on bamboo skewers Sampler Gorengan Sweet corn fritter, tofu, soy bean cake served with homemade chili sauce Urutan Homemade Balinese sausage, sambal goreng Balinese style Lawar Blanched of jack fruit, long bean, red bean marinated in Balinese paste Royal Rijstafel IDR 790 per couple Including 2 soups Royal Rijstafel with Wine IDR 1,240 per couple Including 2 soups, Balinese dessert, a bottle of PLAGA Wine Menu items can be made vegetarian upon request. Prices are in thousand Rupiah and subject to 21% tax and service charge PLANTATION – AT AlilaUbud PLANTATION’S APPETISERS - TO START OFF YOUR MEAL AUTHENTIC SEASONAL WESTERN The following menu is inspired by authentic Only the freshest ingredients are used, all locally dishes from around Bali and the surrounding sourced and organically grown where possible, then Indonesian Archipelago. -
Service Provider Menu Information
FoodLine.sg Pte. Ltd. 51 Tai Seng Avenue, #03-03 Pixel Red, Singapore 533941 www.foodline.sg | Email: [email protected] | Phone: 6100 0029 Thank you for downloading this menu. Feel free to share with your friends and colleagues. (Note: Menu may be subjected to changes. Please check our website for updates or call us.) Downloaded on: 25th Sep 2021 07:12 AM Service Provider Caterer: Prata Wala by Delizio Catering Enquiry Number: 6100 0029 Email Address: [email protected] Order: 3 days in advance Menu Information Package: Nasi Ambeng Platter ( ID: 24737 ) Order directly at: https://www.foodline.sg/d/24737 Price: $39.90 / Set ($42.69 w/GST) Serving Size: Serves 4 pax Halal: No Delivery Charges: $15 (w/GST $16.05) Additional surcharge of $20.00 (w/GST $21.70) for delivery to Offshore and $10.00 (w/GST $10.70) within CBD area (Postal code starting with first 2 digits 01 – 08, 17 – 19, 22, 23). Additional charges of $50.00 ($53.50 w/GST) per flight of stairs for function venue above or below street level without direct lift landing. Additional $100.00 ($107 w/GST) applied upon delivery if failed to inform before the event. Self Collection: Available at: (No delivery charge) • 5 Burn Road #03-01/02 Tee Yih Jia Food Building Singapore 369972 (11am to 6pm) Page 1 of 4 FoodLine.sg Pte. Ltd. is a business partner of Yume No Machi Souzou Iinkai Co Ltd (2484:JP) FoodLine.sg Pte. Ltd. 51 Tai Seng Avenue, #03-03 Pixel Red, Singapore 533941 www.foodline.sg | Email: [email protected] | Phone: 6100 0029 Cancellation Policy: • Notice of cancellation must be made at least 72 hours in advanced • 50% of the total bill will be chargeable for cancellation with less than 48 hours notice • 100% of the total bill will be chargeable for cancellation with less than 24 hours notice Page 2 of 4 FoodLine.sg Pte. -
Download Full Profile
Bookings: [email protected] http://www.kuahjenhan.com “Audiences love him and his international appeal is going to take him far. Brilliantly funny” — Time Out KL ABOUT Jenhan has performed at sold-out shows in Malaysia’s urban towns: “Kuah Jenhan is KL, PJ, Ipoh, Penang, JB. He has the darling of the been honoured to share the stage Malaysian comedy with fellow comedians in Melbourne, scene… Inventive Brisbane, Sydney, and Singapore. and intelligent.” ! “… A maestro comedy act, combining — Tom Rhodes Radio, A highly sought-after entertainer at superbly constructed jokes with his Stand-up comedian, own life experiences…” writer, corporate events, Jenhan has — Umar Rana, Comedy Masala producer charmed crowds of 150 to 8,000 TV host people. His accessible humour and “… The kind of guy you want to performance ethics earns him the bring home to meet your Mom” respect and accolades of some of — venusbuzz.com the most experienced comics in Malaysia and the region. ! Jenhan is an Esquire columnist, a radio & voice-over talent, a scriptwriter for TV, feature films, and the performing arts. He has been associated with global brands such as Philips, Ben Sherman, Levi’s, “… One of the and TEDxKL. hardest-working ! funnymen in show As of 2014, Jenhan’s Twitter account business” gains about 100 followers a month. THEATRE / STAGE 2014 • Geng Lawak (all-Bahasa performance) • White Rabbit Red Rabbit (experimental script by Nassim Soleimanpour, without director, rehearsal, or set) • Kumar Vs Malaysia - a 2 day sold out stand up show featuring Kumar of Singapore. • Lawak Ke Der 3 - A Bahasa comedy show in Istana Budaya. -
Food Menu Dapur 2019.09
BREAKFAST MENU ALL DAY MENU ALL DAY MENU Served until 11am Main Course Dishes Comfort on a plate Continental Breakfast £7.50 Beef rendang £12.50 Soto Ayam Tanjung Puteri £10.50 A selection of bread, pastries and viennoiserie with a selection of jam and Slow cooked beef in a myriad of spices, infused with aromatics, Nasi Impit (compressed rice cubes) OR Bihun (rice vermicelli) in hearty, spiced spread. Unlimited amount of orange juice, tea & coffee enriched with creamy coconut milk and kerisik chicken broth served with shredded chicken, begedil, beansprouts, spring onion and fried shallots. Accompanied by fiery sambal kicap (soy sauce with chilli) on the side) Full Halal English Breakfast £10.90 Ayam Goreng Bawang Putih £9.00 Perfectly British, and HALAL. 2 rashers of turkey bacon, 2 sausages, a fried Chicken marinade in garlic and deep fried egg, 2 hash browns, beans, tomatoes and toasts. Bihun Sup Brisket £9.50 Bihun (rice vermicelli) soaked in beef broth laden with tender brisket slices, Seabass Tanjung Tualang £13.50 home made beef balls, garnished with choi sum, tofu pieces, fried shallot and Fried seabass doused in our homemade special sauce home made chilli oil. Sambal udang petai £11.50 Kari Laksa Majidee £10.50 Prawn sambal with stinky beans Mee/Bihun in our kari laksa broth served with puffed tofu, fishballs, chicken, ALL DAY MENU green beans, stuffed chilli and our home made chili sambal Broccoli Berlada [v] £6.50 Broccoli stir fried with garlic and chilli. Nasi Lemak Dapur £12.50 Starters Fluffy and creamy coconut rice infused with fragrant pandan leaves served with ayam goreng, beef rendang, sambal, boiled egg, cucumber slices, Beans and Taugeh goreng kicap [v] £6.50 fried peanuts and anchovies. -
Khazanah Sajian Nusantara Buffet Dinner Menu a 2019
Khazanah Sajian Nusantara Buffet Dinner Menu A 2019 RAMPAIAN PEMBUKA SELERA Sambal belacan, Cincaluk, Budu, Acar Buah, Sambal Mempelam & Acar Jelatah sambal Gesek Chili Padi Kicap, Sambal Kelapa Pudina, Sambal Nenas & Sambal Kecap Air Asam Rojak Buah counter Mangga Muda, Nanas, Bengkuang, Timun, Jambu Air, Buah Kedondong, Kuah Rojak, Kacang Tumbuk & Bijan dan Yu Char Kway KERABU Kerabu Daging Salai Kerabu Suhun Kacang Gajus Kerabu Taugeh dan Sotong Kering Kerabu Suhun Dan Udang Tauhu Sambal Kering Berkacang Marinated Jelly Fish with Mango Salad Mixed Fruits Cocktail with Crab Stick Marinated Mango Salad with Japanese Octopus Thai Style Kerabu Chicken Feet telur Masin, Ikan Masin, Jeruk Ikan Masin, Begedil, Hati Ayam Goreng kan Bilis Petai & Paru Goreng Berlada Tempeh Goreng Sambal JAJAN Keropok Ikan, Papadum, Keropok Udang & Keropok Sayur JERUK Jeruk Mangga, Jeruk Cermai, Jeruk Betik, Jeruk Buah Pala, Jeruk Sengkuang & Jeruk Anggur SUP Sup Gear Box Sup pindang lautan – Pahang Aneka Jenis Roti & Roti Bengali HIDANGAN PELBAGAI JENIS NASI Nasi Dagang – Terengganu Nasi Kerabu – Kelantan Nasi Daging – Kedah Nasi Kabuli – Johor Nasi Biryani Chicken Nasi Biryani Kambing MASAKAN NUSANTARA Gulai Daging Rebung Muda - Kedah Masak Lemak Ayam – Negri Sembilan Gulai Ikan Tongkol - Terengganu Ketam Masak Lemak Nenas – Johor Gulai Nangka Muda & Ikan Bilis – Perlis Kacang Panjang goring hati - Selangor NASI KANDAR PENANG Ayam Hitam Manis Kurma Kambing Sambal Udang Kanavai Porial Milagu Podi Sambar MASAKAN ORIENTAL Nyonya Otak-Otak – Melaka Ketam masak -
June/August 2007 KDNPP 3809/3/2008
June/August 2007 www.micpa.com.my KDNPP 3809/3/2008 The Malaysian Accountant JUNE/AUGUST 2007 EDITORIAL BOARD Datuk Robert Yong Kuen Loke (Chairman) Loh Lay Choon Dato’ Hj Maidin Syed Ali Ng Kim Tuck Dato’ Nordin Baharuddin See Huey Beng Sam Soh Siong Hoon Tan Chin Hock Chia Kum Cheng (Co-opted) Esther Tan Choon Hwa (Co-opted) INSTITUTE NEWS page 24 FEATURE page 5 LIFESTYLE page 59 PRINCIPAL OFFICE BEARERS President PERSPECTIVE Dato’ Nordin Baharuddin Vice President FEATURES Dato’ Ahmad Johan Mohammad Raslan Intellectual Property Rights. The Right to Protect & Profit From It 3 PRINCIPAL OFFICERS Internet Piracy - Copyright Infringement and Adequacy of Malaysian Law 5 Executive Director Basis of Recognition of Income for Property Developers 10 Foo Yoke Pin ([email protected]) Wither the External Audit in Corporate Governance? 15 Technical Manager Towards Selecting and Maintaining an Effective Internal Audit Function? 18 Melissa Yeoh ([email protected]) Training Manager PEOPLE Joseph Leong ([email protected]) Dato' Nordin Baharuddin Public Affairs At The Helm Dato’ Johan Raslan } 19 & Communications Manager Vicky Rajaretnam ([email protected]) INSTITUTE NEWS Assistant Operations Manager Suzana Mohd Hulaimi ([email protected]) 49th MICPA Annual Dinner 24 Examination Officer Recipient of Anugerah Presiden 2007: Lee How Lai ([email protected]) YM Raja Datuk Arshad Raja Tun Uda 26 Membership Services Officer 49th MICPA Annual General Meeting 29 Adzlyn binti Aladzimy Extraordinary General Meeting 32 ([email protected]) -
SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce
GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu & -
Melaka Asam Pedas) Country Malaysia
Name Date of registration: Asam Pedas Melaka 31/03/2015 (Melaka Asam Pedas) Country Malaysia Source: MyIPO Main characteristics/features Geographical area Melaka Asam Pedas is a sauce-based dish that is a mix of sour and Melaka Asam Pedas is found throughout the state of Melaka, spicy flavours. Varieties of fish such as Sea catfish, Indian mackerel, which comprises three districts and four local authorities. Short mackerel and Long tail shad are the usual main ingredient of this dish, although chicken or beef may also be used. In Melaka’s rich cultural history, its port was once renowned as a stopping-off place for ships, particularly spice traders, which was one of the contributing factors to the creation of the recipe of Melaka Asam Pedas. Production/processing Link between product and territory The dish is prepared using dried chillies, shallots, garlic, ginger, Asam Pedas is one of the signature dishes of the state of Melaka. shrimp paste, lemongrass and galangal. The ingredients are Compared to versions of the dish from other states, Melaka Asam ground, pounded to a paste and then fried until a fragrant aroma is Pedas has a thicker sauce due to a more abundant use of spices released and the paste starts to dry. Tamarind juice is then added to such as cumin, black pepper, or fenugreek. The addition of the ingredients. The fish or chicken is subsequently added and the Kerisik, or toasted grated coconut, also contributes to make the mixture is brought to the boil, following which lemongrass, sauce thicker. Melaka Asam Pedas tends to have a stronger candlenut, tamarind or lime leaves are added. -
Introduction
CHAPTER ONE INTRODUCTION 1.1 INTRODUCTION This study has been conducted at three Malay restaurants in Malaysia to investigate how restaurant customers experienced the factors that influence satisfaction in order to propose a conceptual framework of the customer satisfaction dining experience. The participants involved in the study were mainly restaurant customers to three Malay restaurants. Through the qualitative research method, comprising inductive analysis and multiple data collection techniques (i.e. in-depth interviews, observations and document) with a broad range of customers and insiders (restaurant manager and staff of restaurant front house department), a conceptual framework of the customer satisfaction dining experience was generated. The focus of discussion (Chapter 6) highlights the process and practices of customer dining experience, which in turns provides implications for restaurant management. This chapter contains of the academic context, overview of the study and outline of the thesis. 1.2 THE ACADEMIC CONTEXT The early 1970s saw the emergence of customer satisfaction as a legitimate field of inquiry (Barsky, 1992) and the volume of consumer satisfaction research had increased significantly during the previous four decades (Pettijohn et al., 1997). The issue of customer satisfaction has received great attention in consumer behaviour studies (Tam, 2000) and is one of the most valuable assets of a company (Gundersen et al., 1996). With regard to the food service industry, success in the industry depends on the delivery of superior quality, as well as the value and satisfaction of customers 1 (Oh, 2000). Most restaurateurs have realised the effect of customer satisfaction on customer loyalty for long-term business survival (Cho and Park, 2001), and have chosen to improve customer satisfaction in an attempt to achieve business goals (Sundaram et al., 1997). -
Auspicious Buffet Dinner Menu
Auspicious Buffet Dinner Every Friday and Saturday | 7pm - 10pm RM98 per person Iconic Hotel Penang | Mezza9 Auspicious Buffet Dinner Hearty Soup From The Grill (Live) Western Hot Line Shaved Ice A Selection of Chilled Juice Seafood Display On Crushed Ice Minestrones Soup Tiger Prawn, Butter Fish Fillet, Chicken, Lamb, Spaghetti Vongole D.I.Y Ice Kacang Apple Spanner Crab, Tiger Prawn, Half Shell Mussel, Half Double Boiled Black Chicken Soup with Herbal Beef, Sausage Lamb Casserole with Button Mushrooms and Chick Pea Condiments: Kidney Bean, Ground Nut, Basil Orange Shell Scallop, Black Mussel, Flower Crab Oven-Baked Sweet Potato, Raisin and Parmesan Seed, Glass Jelly, Cendol, Cream Corn, Mixed Mango Artisan Breads Grill Sauces: Remoulade Sauce, Mustard, Mint Baked Oyster with Cheese Fruits Jelly, Attap Seed, Corn Kernel, Rose Syrup, Pineapple Sauce and Condiments Selection of Bread, and Whole Loaf Sauce, Bbq Sauce, Black Pepper Sauce Palm Syrup, Sweetened Milk, Coconut Milk Pink Guava Lemon Wedges, Tabasco, Thai Chilli Sauce, Hot Roasted Winter Root Vegetables Desserts Sauce, Cocktail Sauce Extensive Cheese Platter Cakes Ice Cream Bar A Selection of Seasonal Tropical Fruits Full Selection of European Gourmet Cheeses Bamboo Steamed (Live) Banana Cake, Red Velvet Cake, Green Tea Opera Cake Ice Cream Potong (4 Flavoured In Rotation) Watermelon Japanese Selection Dried Fruits, Roasted Nut and Seed Poached Prawn in Herbal Broth Jack Fruits Honeydew Sashimi: Tuna, Salmon, Tako, Baked Item Red Bean Sun Melon Assorted Sushi and Maki Rolls Chinese -
1. Kuliner Ikonik Dari Provinsi Aceh
Dalam pengembangan pariwisata suatu daerah atau Provinsi dari seluruh Indonesia biasanya terdapat juga Kuliner yang menjadi ikon dan khas dari daerah tersebut. Kuliner ikonik ini contohnya Mie Aceh dari Provinsi Aceh, Rendang dari Sumbar ada juga Ayam Taliwang dari Lombok NTB nah artikel ini akan mengupas lebih dalam terkait ragam kuliner Ikonik yang menyebar di seluruh Nusantara. 1. Kuliner Ikonik dari Provinsi Aceh Terkenal dengan Syariat Islam kota Banda aceh menyimpan ragam kuliner yang siap menyambut para wisatawan yang datang ke kota ini. Salah satu yang paling ikonik ialah Mie Aceh, versi lain dari mi aceh ini ada mie racing namun miimin sendiri belum pernah mencicipi mi racing ini, so kita akan membahas mi aceh biasa aja yang mudah di temui di Banda Aceh. 1.a Mie Aceh dan Timun Serut kelezatan mi aceh kering dan basah (img custom via google img) Varian dari mie aceh terdiri dari mi aceh basah dan kering, sementara varian campuran terdiri dari, kepiting, daging sapi, udang dan telur ayam. Biasanya konsumen akan memesan sesuai selera, untuk anda yang kolestrol tinggi mungkin jangan varian kepiting yang standar biasa aja. Tidak lupa pelengkap minuman yang khas dari pasangan miaceh yaitu timun serut. Jika anda mengininkan makanan berat ada ayam sampah atau ayam tangkap, yang dicampur dengan dedaunan khas Banda Aceh. 1.b Kopi Sanger (Bean Gayo) Kenikmatan kopi sanger espresso banda aceh (img via kampretnews) Jenis kopi sanger ini terdiri dari Hot dan Ice, dengan campuran susu kenikmatan kopi sanger aceh ini sangat pas. Bean yang digunakan dalam racikan kopi ialah Gayo yang di mix antara robusta dan arabika dengan roasting standar barista aceh.