Sweet Mary…

Gee!!! How time flies! It seemed like yesterday when we got together to celebrate her birthday and once again, we were invited to join the ever sweet, forever young and gorgeous Mary at her birthday bash this year…

Mary's birthday dinner 2018

Her authentic Thai chef, Jos, got her a birthday cake…

With Jos

– the very nice New York cheesecake from a leading hotel in town. I do think that their cheesecakes are second to none.

Jos and her counterpart, Su, did an excellent job in preparing the menu for the evening, starting with this very nice bihun with the lightly-fried golden eggs…

Bihun and eggs

…for longevity and prosperity and I so loved the soup…

Soup

…which was served in individual bowls. One was supposed to be for the guest sitting next to me but he showed up rather late by which time I had finished both bowls. Hehehehehe!!! As the English proverb goes, “it’s the early bird that catches the worm.”

For our vegetable dishes, there was this fried garlic chives with beef…

Asparagus with beef

…and the very very nice Thai young mango salad…

Mango salad

The fried chicken wings…

Chicken wings

…were very nicely done too, so very tender and juicy and the grilled barramundi…

Fish

…was absolutely superb too!

The giant udang galah (freshwater prawns)…

Prawns

…were so very big…

So big

…and absolutely out of this world and the HUGE lobster…

Lobster

…sure took everybody’s breath away.

I wonder if you’ve noticed that a few of the dishes were served on a bed of ulam raja leaves. Well, Mary proudly declared that they all came from her garden – the pot of seedlings I gave her on her birthday last year flourished and grew and are doing so well that these days, they do not need to buy any from the market anymore.

Happy birthday once again, Mary – it sure was a fun-filled and delightful evening and it was indeed an honour and our utmost pleasure to be able to join you and everybody that night, thank you so much for the invitation. May God bless you abundantly always, cheers!!!

FLAVOURS THAI KITCHEN (2.292836, 111.828287) is located on the ground floor of the ORCHID HOTEL, along Brooke Drive at its junction with Jalan Tunku Osman. You can use its main entrance at the back of the hotel building (facing Brooke Drive) or go through the lobby past the reception desk if you are using its hotel entrance.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

14 thoughts on “Sweet Mary…”

  1. I love to eat chives, my mom likes to cook them with pork, oh I want that juicy looking fried chicken wings!

    The regular ones, my mum used to cook with pig’s blood. Not fond of it as I was not a fan of the smell. Now I see it a lot in Korean cuisine, their pancakes – the lasied in the house love that, would cook their own…but I’ve noticed that the chives these days are not fragrant anymore.

  2. Wow… that’s some really huge prawn!!! Seems like a pretty happening party with lotsa good food! 😀

    Come on over! I can host one like that for you! How does that grab you? Wink! Wink! LOL!!!

  3. Happy Belated Birthday to sweet Mary…

    Wow, all the dishes looks so so good. At first glance at the soup I thought it was bittergourd but it wasn’t. Wonder what was that.

    Thanks.

    No, it was some kind of gourd or cucumber, stuffed – I think there is a bit of minced meat inside, chicken most likely – this place is pork-free. Love it!

  4. Happy birthday to Mary! Food looks very good. Are those raja ulam leaves for decor or for consumption? Since they are from Mary’s garden, they must be organic and very tasty so hopefully they were all eaten.

    Thanks.

    No, I don’t think anybody ate it, not when there is so much food – I was bursting at the seams. Payung uses it for decoration too and they too grow their own – big garden full of all kinds of herbs and leaves. The ulam raja grows rampantly wild – I have a few in my garden and I have to trim regularly – the leaves turn an unsightly brown very quickly while new ones appear and go out of control. Despite all that is said about the health benefits, I am not really fond of it – has a smell and would need an acquired taste. The ladies in the house enjoy it but no, they hardly help themselves to the ones I have in the garden either.

    For one thing, to ulam, we will need sambal belacan and we did not have that…plus I am not all that fond of ulam-ing with anything raw except cucumber perhaps and for another, I don’t think many will eat the decor in a dish like the expensive parsley in westerns and some Chinese restaurants too. Talking about Chinese restaurants, I used to help myself to the cucumber, tomato, Sunkist orange slices and what have you at Chinese banquets until once I had a peek into the kitchen and I saw the plates with all the decor ready stacked up one on top of the other – I guess the cooks will just cook the dish and dump the lot onto one of the plates and serve. The thing is…I wasn’t all that sure that the bottom of the plates would be clean.

  5. Such a lovely celebration and feast. Love the prawns.

    Happy birthday to Mary.

    Thank you. Yes, the highly-acclaimed lobster is no match for our local freshwater prawns, so very very nice!

  6. Wow, those prawns are huge! I’ve never seen fried golden eggs. I might have to try it sometime. I’ll check out a few recipes. All the food looks great.

    It’s always nice to break bread with our loved ones. It adds something extra to the meal. 🙂

    It’s hardboiled egg, fried lightly in oil for the golden colour. To the Chinese, gold or red is auspicious. Must not fry too long or you will get a hard outer layer, not that great. In fact, it does not affect the taste at all. They also do that for egg dishes in Malay recipes.

  7. Happy Blessed Birthday to Mary…

    The group photo, the guy sitting in front row, in red, very handsome guy…

    Thank you. Oh, that one! A lot more handsome in person. LOL!!!

  8. happy birthday to your friend Mary. I see the lobsters were really good yes?

    Thanks. Lobster was great but we all agreed that it is over-rated, ang moh people do not have our giant freshwater prawns or udang galah that is so much better in texture and taste. Udang galah this size is just right too – the very much bigger ones would be hard too…like a lobster.

  9. A belated happy birthday to Mary. Food looks so good. It’s good to know the seedlings you passed to her a year ago is doing so well now. Such green fingers she has.

    Thank you, and it’s an added bonus for her too, no need to buy for use in her restaurant.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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