Leaving…

My ex-student, Xavier, who’s home from the UK for the summer vacation, would be leaving in a couple of days so we met up for breakfast the other day. Actually, he just got back into town after a short trip to Taiwan with his family and he got me these…

I gathered from somebody’s comment sometime ago that these popular bring-home-gifts cost a bomb so I insisted on knowing how much that cost…and he said it was around 200 Taiwan dollars, over RM20!!!! *faints*  As far as I know, they make these pineapple cakes in Bintulu though I don’t know how much one box costs…and they also make them in Penang, no price mentioned in the blog post either. No, no, no, no…don’t get me wrong! I’m not looking at a gift horse in its mouth, no way and thank you so much, Xavier…so sweet of you to remember me (I guess you can’t help but think of me everytime you see food! LOL!!!) but I do think it is simply too expensive, never mind how nice it may be. Next time, just get something small and cheap – it’s the thought that counts.

Anyway, getting back to our breakfast, I just had to take him here for his kampua (RM2.50) fix…

…before he goes back to the land full of rainy skies and gales. He opted for the dark version – the one with the dark soy sauce and I also ordered this bowl of pian sip (RM2.50) to share…

…even though the ones here aren’t all that great but good or not good, he would not be able to get these in the UK so these would just have to do for the time being. Hehehehehehe!!!!! He did not think the noodles were nicer than the ones at this other place though – well, perhaps, the dark version is nicer at the other side…or maybe, there is a lack of quality control  here, I wouldn’t know.

I tried the fried mihun (RM3.00)…

…which I thought was all right with its very nice wok hei fragrance but of course, it would pale in comparison with what I would fry myself. Hehehehehe!!!!

I also had their Sarawak laksa (RM4.00) a while back…

*photo retrieved from my Facebook album*

Goodness gracious me!!! The sliced omelette was so chor lor (coarse) – it should be cut really very thinly, not like that, and the meat is supposed to be peeled into fine strips.  Well, the saving grace was that it tasted not too bad and there were a lot of (tiny) shrimps inside but where is the sambal belacan and the calamansi lime? Without the special dip, I’m afraid I would have to give it the thumbs down, sorry.

Well, getting back to you, Xavier, have a safe and delightful trip back to London, all the best in your studies and everything there, take care and God bless! Ta-ta!!!