Bali 6D5N Itinerary

A lot of my friends are asking me for my Bali itinerary so I thought it will be easy accessible to share it via my blog. Now here you go! 6D5N Bali Trip

Buko Nero

I shall let the pictures do its own story telling. In short, Buko Nero is a gem despite having to place reservations way in advance. Good food is worth waiting for, don't you agree?

Celebrating Chinese New Year with Lerk Thai

My first yu sheng for the new year! We had dinner in Lerk Thai today and they have an exclusive Chinese New Year menu. So we usher in the new year in advance!

I love love love yu sheng!

With fresh fresh yummlicious ingredients

Gong xi fa cai and wan shi ru yi with fresh and succulent parang fish!

Not forgetting da ji da li with fresh lime juice

Nian nian you yu and long ma jing shen as we placed the fish onto the rest of the shredded ingredients

Yi ben wan li (flourishing business) as we add pepper and five-spice powder to the yu sheng

You shui duo duo with adding the golden cooking oil

Jin yin man wu (abundance wealth) with golden sesame seeds

This sauce is really really G O O D! It's sweet, tangy with a little OOMPH.

Man di huang jin (gold scattered all around!) Who doesn't love these crispy little crackers?

Lerk Thai's yu sheng has all the essentials of a good yu sheng and more! I'm surprised to find green papaya, jelly fish, and well candied goodies such as pomelo skin, orange peel. The thai twist to our beloved yu sheng is well balanced and nicely executed. The sauce is plate licking good!!!! Kudos chefs!

Next up, we had fish maw soup with crabmeat. It's hearty and pretty generous with fish maw, mushrooms and of course sweet fresh crabmeat.

The seasonal vegetables have a great crunch with the flavorful sauce that goes well and more yummy crabmeat!

This is one of my favorite dish. Lerk Thai excelled with their black and green peppercorn sauce. I really enjoy the full bodied salty awesomeness. The meat was a tad overcooked but the sauce and bell peppers made this dish very enjoyable.

Next up, we had crispy seabass and....

They served a plate of leaves? I put on my food detective cap and found out that they are call miang kham leaves. It was meaty with a nice citrusy fragrance.

Then we wrapped the crispy seabass cubes in the leaves and eat it with one meaty bite.

We didn't forget to leave some room for desserts and the all time red ruby favorite was refreshing and I enjoy the crunchy chewy red ruby with fresh coconut flesh.

Huat ah!

2012 I'm Back!!!

I'm back!!!! After 1 year + of bouncing around, doing nothing and rotting *kidding of course!* Life has been good after embarking with my new career and a new nest to call my own. My gastronomic adventures has certainly reached a different milestone in life and it will be exciting to share with everyone! It's time to kick start 2012 and wish me luck to be more disciplined in blogging more goodies!!