Sarawakian Happy Meal.

Aunt Christina has lost most of her front teeth. Fortunately, this doesn't stop her from smiling and serving some jaw-dropping bowls of Sarawak Laksa, at the corner coffee shop Nam Chun, Lucky Garden, in Bangsar, KL.

Intriguingly, Sarawak Laksa is a variation of curry noodle soup dish that doesn't include curry in its ingredients. Its spiciness comes from a base of Sambal Belacan (a paste made from chilies and dried prawns, cuttlefish or fish), coupled with tamarind, garlic, galangal (a close relative of ginger), lemon grass and coconut milk, topped with omellete strips, chicken strips, prawns, fresh coriander and lime.

The authentic Sarawak Laksa originates from the East Malaysian town of Kuching, Sarawak.

Aunt Christina, however, has admitted to some modification in her preparation. And one of her most important secret that I've discovered, is her unmistakable 'service with a smile'.

Cool Thai.

Nothing truly excites me at any of the Delicious chain of restaurants, save for those lit bird cages, and that sensational non-alcoholic drink that'll reboot you for more shopping action. The Thai Cooler - a refreshing blend of soda, lime juice, lychee and lemongrass. Or is there more than meet my taste buds? Do try it and let me know...

This is really it.

It was the day of Michael Jackson's This Is It movie premiere in KL.

Appropriately, the one2two crew made a unanimous decision to drop by SS14/29, PJ, for some Jackson's Burger.

I've eaten here before, but it was really a long time back.

And not surprisingly, what used to be just a small stall is now a well-equipped van that still sits under a really tall tree, outside the house they used to rent in 1973 - 5 years after they started this lucrative business at another residential garden - Taman Jaya, PJ, in 1968.

Yes, do bring out your calculator and start pressing those buttons.

Almost 41 years ago. That's how long it has been since they've grilled their first self-made burger patty.

Unlike the patties you get at the homegrown Ramly chain of burger stalls, the Jackson's patties are freshly made and preservative-free.

So, instead of shrinking in size when grilled, they kinda like expand and break apart slightly. And they get really crispy rather quickly.

Without a doubt, you can easily gobble down 2 or 3 beef or chicken or fish burgers, and still have room for another hotdog or 2. Not because they're small in size, but because they're super delicious. And they cost only RM2.80 a burger, and an additional RM0.70 for a 'special'.

And you get to enjoy your one2two alfresco-style, or wait in your car for takeaways. And don't forget to ask for mustard, if you fancy mustard, or you won't get any.

At the end of it all, I was totally satisfied but, there was still a looming question: "Who is this Jackson guy?" The aunty at the grill gave a slight grin and answered coolly: "He was nobody. Jackson was just a name cooked up by some customers in the early days."

Now, come on. I don't buy that. Do you? In 1968, Michael Jackson would've been 10 years old. How old would Billie Jean be? Maybe...

Uncle Claypot at Sorn.

If you have the time, do watch him in action.

See how he passionately moves the claypots, filled with rice, chicken, lap cheong (Chinese sausage) and the sauces and the spices, around the coal fire.

And if you stick around long enough, you'll also catch him firing up a ciggie and lets it hang out from his mouth.

Not too long ago, he went missing for a while.

But he's back again. Returning in full swing, to mesmerise us with his instinctive cooking technique that's uniquely his.

Unlike any other Claypot Chicken Rice, it is not too burned, and the chicken absorbs the sauces and spices for a simply sensational treat.

But this is not the end of your culinary adventure at Sorn, the corner restaurant, across from the Caltex petrol station, in the heart of Paramount Garden, PJ.

There's also the Salt Baked Herbal Duck that's incredibly tender, and remarkably scrumptious.

The salt flavours the duck just enough, and takes away the gamey taste.

The blend of herbs is perfect as it does not overwhelm.

And, it's perfect when shared among 4 to 5 friends.

Now, if the chicken and duck are not enough to fill you and your one2two crew, you can walk around the restaurant and hunt down some tong shui (dessert soup), or, you can walk out to the titbits truck out front that sells a variety of buns with interesting fillings like spicy sardines, butter cream, kaya (egg and coconut-based jam) and more.


It may look like a small vehicle, but I can assure you it's more action-packed than you think.

Vaguely remembering...

My grandma always had her hair tied into a bun, and dentures in the place of teeth long gone.

Seated in a corner with her coke-bottle glasses on, she knits, sews, and sometimes dozes off.

Come meal time, I am always the one assigned with the task of screaming “Grandma, let’s eat!” repetitively, till eventually she walks over to the dining table, in her own pace and time.

She was 88 years old when she left us. I was in my teens.

I will always cherish the years I spent with her.

Just 2 or more weeks ago, I asked DJ Blink what he remembers most of his grandma, (who is very much alive and kicking at 70+), he told me "I'll always remember walking into her kitchen where she cooks for her restaurant then – Sakura at Jalan Imbi; and the aroma she conjures like wizards with their magic."

That's just grand.

Undoubtedly, this British Council Young Music Entrepreneur of the Year 2009 adores his grandma for sentimental reasons, and is clearly inspired by her passion in upholding exemplary work ethics and relentless quality.

As a tribute to this remarkable lady, DJ Blink will be launching a new restaurant that's appropriately named Grandmama's, located on the 6th floor of Pavilion Kuala Lumpur, with dates to be announced pretty soon.

For their signature dish, I just can't wait to tell you about the Freshwater Prawn Soup Noodles that I had the privilege of testing at their newly opened external kitchen recently.

But for now, all I can reveal to you is, it's simply amazing how prawn roe can come alive in a bowl of soup noodles.

One and a half hour downsouth of KL.

Thinking of dropping by Melaka this weekend? Here's a quick picture guide on what to eat and where to go when you do visit the 'historical state'...




* Cendol is a coconut milk-based dessert with spoonfuls of sweetened red beans, corn, worm-like green noodles, and shaved-ice topped with lipsmacking Gula Melaka (palm sugar).

More ideas to fill your Malaccan weekend - http://en.wikipedia.org/wiki/Malacca

Cowan Street Nga Choy Chicken.

Ipoh is about 2 and a half hours drive away up north from Kuala Lumpur. But the difference in the taste and quality of certain delicacies is very apparent.

For example, the perfectly steamed chicken and its exclusive blend of oil, soya sauce and spices at Cowan Street, is simply the best in the world.

Then comes the stumpy, juicy beansprout (which we call 'nga choy' in Cantonese) that's uniquely Ipoh. Most nga choy that you'll find anywhere else are undeliciously long and malnourishedly scrawny.

And to top it all, you have the clear but super tasty soup noodles that complement the nga choy and chicken. Plus a big serving of 'melts in your mouth not in your hands' Low Kai Kiok (stewed chicken feet) that's to be placed in the middle of the table and shared by all.



Last but not least, I'd have to mention that this place opens for dinner only. (That makes this the very first extended hours one2two special edition). And the boss man below, loves to go on unplanned vacations. So you'll be lucky if it's open for business when you do get there. That's how it is when you're the world's best (' ',)