FRAT MUSTARD

201.27.10 The launch of eatdrinkandmore.com at The Westin Kuala Lumpur

Frat Mustard to Restaurants — Tags: eatdrinkandmore, EEST, favola, latest recipe, le meridien, prego, Qba, starwood, the westin

I must admit, I rarely read press releases because I am normally on the ground asking questions, taking notes, snapping photos and forming my own opinions about a product, service or event (summary: my boss loves to torture me!). I only refer to the press releases for random facts, statistics and numbers which my brain is unable to contain after a few drinks. Having said that, yesterday I spent some time reading the releases that were provided to invited guests during the eatdrinkandmore.com launch at The Westin earlier this month… and I must say, everything was informative, well structured and artfully presented.

eatdrinkandmore goodie bag I love corporate premiums and this bag was loaded with them… bottle openers, fridge magnets… THE WORKS!

Eatdrinkandmore.com is as the name suggests and is pretty much self explanatory. It is Starwood Hotels & Resorts’ one-stop online portal that offers unique and refreshing food and beverage concepts… and more!

Anyway… as I read the releases, one part resonated with me, and I’d like to share it with restaurateurs… I hope you guys are paying attention! This is by Miguel Ko, Chairman and President of Starwood Asia Pacific. He says…

“Our mission has always been to listen to our customers and to stay ahead of the changing tastes, trends and needs of our customers. Working with various experts in the food and beverage industry including designers, chefs, food journalists and consultants has provided us with great insights into the creation of an outstanding food and beverage experience.”

Tastes, trends and needs are ever changing. We are now at a point whereby there is huge demand for accessibility on the Internet… whether it is to find your business address, look at some photos or just to book a table… people want to do it online! So the question is… are you content meeting your revenue targets or do you want to stay ahead of the curve? If it is the latter… great! theQguides.com wants to help!

Back to the launch…

Favola Favola - the hottest, newest, most talked about Italian restaurant in town

The concept for the evening was great. We literally ate at five different *“branded outlets”. Le Méridien moved two of their restaurants (including Chefs) and put together makeshift-compact versions of Favola and Latest Recipe at The Westin. I was very impressed at how they managed to maintain the quality of food in such transitory conditions at The Westin. So anyway, we started off our nomadic food trail at Favola, worked our way up to Latest Recipe (which constructed in The Living Room) and continued to move on up to EEST. This was where Cheryl Lum, Director of Communications at Le Méridien and Martin B. Jones, VP, Food & Beverage (Starwood Asia Pacific Hotels & Resorts) introduced and launched the eatdrinkandmore.com portal. My oooh my… I was blown away… eatdrinkandmore.com is a content behemoth! I am sure many humans were sacrificed on altars and office tables working late hours to build this feature rich portal. Kudos goes to Starwood for taking a bold step in this direction.

Latest Recipe

Latest Recipe features familiar and easy to eat contemporary food

EEST The launch of the portal at EEST

After eatdrinkandmore.com was launched, we snacked a little more at EEST and then we were ushered to Prego for some authentic Italian fare… and soon after made our way to Qba where we I had countless gin and mojito popsicles… oooh oooh and pina colada paletas. Having these popsicles made it feel like I was in school again… but this time instead of being giddy over chicks, I was giddy from all the booze. *burp*

Prego

Getting tipsy at Prego… the quality of photos is proof of consumption

Qba Final stop… in typical Frat Mustard style… I made it a point to get sloshed at Qba

All in all, it was a fantastic night. Great company, great food, fantastic drinks and fantastic hosts from both The Westin and Le Méridien. Special thanks goes out to Cheryl Lum who invited me… I am so honoured. Hahahaha. *errrhemmm* *clears throat* Sorry, private joke people. Anyway… Starwood has made the first move… I wonder how the other giant chains like Hilton and Marriott are going to react. Ball is in your court…

Note: *“Branded outlets” or branded lifestyle concepts are basically F&B outlets which can be found in other Starwood properties. E.g. Favola is also available in Chiang Mai, Chiang Rai and Shanghai.

801.19.10 Lil Doll takes on Lil Chef

Frat Mustard to Features — Tags: chef michael elfwing, hilton kl, interview, senses

Oooooh goodyyyy! *rubs palms together* Do I have a treat for you fellaz. Have you ever wondered what goes on in a Chef’s head, what their homes look like, what they have in the fridge, what DVDs they watch… that sorta thing? Do I hear a yes? Do I hear a HELL YES!?!!!??? Well good because before the month is up, I’ll be interviewing Chef Michael Elfwing… oooh yeah!! w000tz! You read and heard right… Michael Elfwing!!! Chef de Cuisine of Senses, Hilton KL… at his home territory (literally speaking).

Lil Doll vs Lil Chef

Clearly, I need some assistance with my creatives. I don’t have the mad skills and talent like Qwazymonkey

So! Here’s what’s gonna happen. This is gonna be one of those interviews where I hope to ask some realllly interesting questions. Stuff that doesn’t get published in magazines and newspapers because the editors don’t let it through. I’m going for blood! If you’ve got a question for Chef Michael Elfwing or Lil Chef (as he is affectionately known as), submit it in the comments section or send me an email. In addition to all the questions I’ll be asking, I’ll ask the top 5 most interesting questions from the public. Hmmm, tell you what… let’s make this even more interesting… tell me what you want to see and I’ll take photos of it! Yes… photos! Ladies, ze Chef has an 8 ft. snake… for real. Ahhh!! Got your attention! Good…

So seriously folks, let me ask the questions you’ve always wanted to know… let me be your eyes and take the photos you wanna see. Send me your questions and requests and I’ll do my best to see it through.

PEACE OUT!

301.07.10 The point of tipping and the tipping point

Frat Mustard to Knowledge — Tags: service, tip, tipping, waiting staff

1. “In the English language, tip may refer to a gratuity (a voluntary additional payment made for services rendered)”… found on Wikipedia.org

2. “A small present of money given directly to someone for performing a service or menial task; gratuity”… found on Dictionary.com

Not too long ago, I tipped a valet in Ipoh… the jockey tapped me on the shoulder and told me I overpaid. I explained to the hotel employee that the tip was for him. He had a wry smile on his face and looked around so as to check whether his colleagues were watching him. He kept the tip in a hurry and thanked me thrice. The amazing thing was that it wasn’t even a large sum… in America I probably would have been beaten up for being a miser or charged under The Ebenezer Scrooge Act 1843.

We don’t tip very much in Malaysia do we? I rarely tip because the service from waiting staff is often not praiseworthy and undeserving of the tip. I do tip when the service from waiting staff exceeds expectations (which honestly is not difficult to exceed in Malaysia as the service standards are really low). Restaurateurs, I mean no disrespect… but you do know it is true. The Malaysian level of service is not comparable to our neighbours like Thailand and Indonesia.

good service

One day when I master the camera, I’ll stop stealing photos from Lyrical Lemongrass

… but back to the point… why don’t we tip? Why don’t YOU tip? Is it because there is already a 10% service fee included in our restaurant bills and we consider THAT a tip? Do share your thoughts.

For the sake of this discussion, I’m going to assume that most of you DO consider the 10% service fee as a tip simply because that is what most people I asked answered. Isn’t it then possible that the 10% service fee be contributing to the lacklustre quality of service in Malaysia? I mean think about it… the point of tipping is to reward for a job well done (well… that’s how I see it). If the majority of us consider the service fee a tip, pay it unquestioningly and do NOT tip beyond that… then there isn’t any real incentive for the waiting staff to go out of their way to do an outstanding job. Even if they did a mediocre job, they know they’ll get a slice of that service fee.

Can we fix this? Yes, I believe we can. Restaurateurs need to continue doing what they are doing… selective hiring, continuous training, corrective action, employee of the month awards… etc… and we as consumers can reinforce all that by tipping (beyond the 10% service fee). We need to show the waiting staff that if they put a good show, they will get an encore.

Alas, I fear my ideas and thoughts on this topic could be flawed. As it is, many restaurateurs and their waiting staff take it as a given that they are deserving of the service fee (whether or not they did a good job). This is partially because Malaysians normally pay the service fee without question. I guess you could liken this to how everyone expects to be tipped in America. Walk away without tipping and you’ll most likely be stopped and reminded to leave a little something behind. It is this which I am afraid of… the tipping point! If we begin to tip generously and over time build a culture of tipping in Malaysia, I am concerned that one day we will reach the tipping point when tips are expected and demanded. Do you think it’ll happen?

milo-and-money

Tip like this at your local “mamak” and you’ll most likely get beaten up for “spoiling the market”

Perhaps one way to prevent this is to use both stick and carrot to help promote quality of service in Malaysian restaurants. Send them a message. Do a good job… and we’ll tip beyond the service fee… but do a bad job… and we’ll reconsider even paying the service fee. This way the point of tipping will never be forgotten and we can avoid reaching the tipping point.

Lisa just rolled her eyes… I know that means my post is too long. I best end here for now.

612.29.09 Final blog post for 2009

Frat Mustard to News and updates

QUICK RESTAURANT UPDATE!!! Cava at Jalan Bangkung and Moxie at Bukit Damansara are now bookable on theQguides.com ! w00tz!

So…

No, I haven’t been on hiatus… I have just been lazy. I haven’t blogged for so long I almost forgot how to login and even worse… had difficulty remembering my password! Damaged brain cells. Shall I blame it on all the drinking this festive season… you damn right I will. There’s just been waaaaayyyy to many awesome parties and I’ve had difficulty saying “no” to the invites because I have a soft spot… a soft spot for booze. *burp*

Anyway, I guess this brief blog post will be my last for 2009… from today until the 2nd of January there are so many functions back to back… even if I wanted to, there just won’t be time to blog.

Foodies Christmas Collage by Lyrical Lemongrass . Thanks FWIC

I just wanted to say a quick thank you to all the foodies, drunks, chowtutties, restaurateurs and trade partners that has made 2009 such an awesome year for me. Thanks for the support, thanks for visiting this blog, thanks for blogrolling, thanks for supporting theQguides.com and thanks for all the laughs. 2010 looks like a challenging year for us as we continue to push for growth at theQguides.com. Having said that, I am confident that we will have yet another great year because we have ALL OF YOU on our side.

Thanks again and I look forward to seeing you all real soon! Merry Xmas, Sayonara 2009 and Hello 2010. Remember not to drink and drive! Drink and drink some more!

812.08.09 Spanish Wine Pairing Dinner at Cava, Jalan Bangkung

Frat Mustard to Restaurants — Tags: cava, chef fernando, moxie, spanish passion

I recall a side-splitting moment while dining at a beachside restaurant in Singapore… errrmmm… not too long ago. A few friends had got together for dinner to catch up with Diego (an Ecuadorian friend). Like a typical Chinese restaurant, the waiting staff stood by our table and rattled the seafood, meats and vegetables available for the evening. In one breath she must have covered at least 25 items… and in her next breath she explained how “the house” recommends each should be prepared (e.g. crabs with salted egg, vegetables with garlic… etc…). A creature of efficiency, the square jawed lady paused briefly for us to discuss before interrupting us 2.1 seconds later to force orders out of us. Diego frowned. Here’s where it got funny…

Waitstaff: What wege you like? Got the choi sum ah, kai lan ah, spanish ah…

Diego: Wait… wait… spanish?

Waitstaff: Yah spanish.

Diego: You like spanish?

Waitstaff: Yes, spanish very nice what…

Diego: Oh good, you like spanish next time I bring Ramón.

Waitstaff: Sow you wan the spanish?

Note: If you don’t get the joke yet, you are probably not Malaysian or Singaporean. Think spinach.

Of course this ridiculous dialogue between Diego and the waitstaff went on for a while and by then, we were all in tears… and Ye Ole Square Jaw had figured out the joke. Got to hand it to Diego, he really broke the ice with that lady. He turned her frown upside down and she kept coming back to check on us. As we left… she waived her index finger at us and yelled… “Oooi… next time you bring spanish ah!” Well… we never got round to doing that BUT I did have some Spanish recently… Spanish food that is.

I don’t know a tremendous amount about Spanish cuisine but I do know some random trivia that you might find interesting. Spain is home to El Bulli… also known as The World’s Best Restaurant by many food publications, awards and foodies. HAHHHH! Betcha didn’t know that! What? You did… okay try this on for size… Spanish (the language… erase the spinach story from your head) is spoken widely in more than 20 countries! For real!

Chef Fernando

Last month, Fat Boy Bakes extended an invitation from his old buddy Peter Yew, GM of the Cava-Moxie-Opus and Leonardo’s group of restaurants to attend an exclusive Spanish wine pairing dinner with guest Chef Fernando Martinez Tabernero at Cava, Jalan Bangkung, Bangsar. I must digress and admit that the first time I heard of Cava (which was many drunken lifetimes ago), I thought it was actually a French restaurant because I mistook it for sa va which is also spelt ca va… an informal greeting in French. Well anyway, back to Cava!

Warm setting

Warm setting at Cava… so welcoming

Mains at Cava

Spanish Tapas Platter (on the left) - Octopus Carpaccio w/potato confit and Pimenton oil. This was paired with Castellblanch Cristal Brut Cava

Prawn salad w/tomato marmalade and cauliflower sauce (top) paired with Pago del Vicario Talva 2005, Chardonnay-Sauvignon Blanc

The mains - Lamb Chops w/Membrillo Aioli, Red Pepper confit and gratinated potatoes (middle bottom), Tenderloin of Beef en croute w/poultry musseline (top right) and Lubina stuffed with seafood and vegetable confit and Calamari Crisp (bottom right) paired with Pago del Vicario Rosado 2007, Petit Verdot

Cheese platter

Spanish cheese platter paired with Pago del Vicario Penta 2005, Tempranillo-Merlot-Cabernet-Syrah-Petit Verdot

Nougat soup

My favourite for the evening… absolutely delicious - Caramelized “Torrijas” with Nougat Soup paired with Pago del Vicario 50-50 2005, Tempranillo-Cabernet

Victor of Spanish Passion

Ooohhh… it was a wonderful evening of food and wine… and it all wouldn’t have been possible without Victor E. Dejesus, GM of Spanish Passion… importers of all things Spanish!

By the end of the evening, we were so high on Spanish wine… it would seem that Spanish was spoken in Malaysia too, well at least to a few of us who remained to drink long after dinner was over. Fortunately, I was among friends and didn’t have to worry too much about embarrassing myself. Fat Boy Bakes and Lots of Cravings sat opposite me (well… they weren’t really sitting anymore by the end of the evening… slouching)… and Aly was kind enough to sit next to me and make sure I didn’t do anything I would regret.

Frat getting drunk

oooooooooohhhh… I like…

Fat Boy Bakes and Chef Fernando

Fat Boy Bakes and Chef Fernando

Oh well, interestingly enough… in my drunken stupor I must have said or done something right because from what I understand from Lisa, Cava and Moxie are interested on jumping onto theQguides! Wheeeee!!! *burp* More dining opportunities for everyone! I will update you guys when they are officially bookable.

Who took my glass?

What? Time to go? Who took my glass? *hic*

Thanks again to Peter for the invitation. The ambience and setting at Cava was perfect, the service was excellent and you were a fantastic host. I look forward to recommending Cava to all my buddies.

211.17.09 Dubrovnik Restaurant Facebook Contest

Frat Mustard to News and updates, Restaurants — Tags: dubrovnik, facebook contest, mont kiara, solaris

It is that time of the year again… when we all gorge ourselves silly with food. Christmas parties, New Year parties, Valentine’s Day… and before you know it… it will be Chinese New Year. I will be amazed if any of my colleagues weighs less after Chinese New Year.

I reckon gaining weight during this season is inevitable. If you feel guilty, just tell yourself:

a. This merry season only comes once a year
b. It is impolite NOT to eat when offered food… so stuffing your face isn’t your fault!
c. The Ralph Kramden is in

Anyhoooo to kick off the eating festivities, Dubrovnik @ Solaris, Mont Kiara is running a contest where you and another can enjoy a specially prepared dinner. All you need to do is to participate on their Facebook competition by clicking here.

Eat lots, drink lots… and live each day with a full stomach!

1711.13.09 Chowtut and Pub Crawl… again!

Frat Mustard to News and updates — Tags: changkat bukit bintang, chowtut, chowtutties, foodies, pub crawl

Chowtutties, foodies, gluttons and drunks… lend me your ears. I’ll keep this post to the point. There have been many requests for Chowtut and pub crawl. Truth be told… it really is about time! The last time we ran those two functions, it was last quarter. Time does fly when you are having fun.

I’m proposing the following date for Chowtut Quarter 4 (CQ4) - 4th of December, Noon at Integricity HQ. The average bill per person will work out to be around RM25 to RM30.

… and for Pub Crawl - 10th of December at Changkat Bukit Bintang. Fact: 11th is a public holiday for those working in Selangor. That means you can booze up a little more than the Wilayah fellaz. Pub crawl is totally Pay Your Own (P.Y.O.) style.

What say you guys?

1011.12.09 Mezze, Medan Damansara

Frat Mustard to Restaurants — Tags: bar and restaurant, Jalan Kasah, mezze, perin petrus, richard brewer

I like to drink… no wait, that’s putting it too mildly… I love drinking… hmmm, still too mild… if it were widely endorsed, booze would be my religion! Yes… that’s more like it. What is there not to like? Based on my track record, I never whine when there is wine, I am always spiritual among the spirits and the whole world looks better with beer goggles on… but HEY… boozing is not for everyone… and I respect that. I think anyone who doesn’t enjoy “drinking” and is able to endure peer pressure by opting for a latte or juice among a pack of drunks is so cool. You so gangsta! Respect… respect!

While I’ve been known to drink almost anywhere (and anytime), I prefer drinking outings which are at venues that are predictable, laidback and aren’t pretentious. Two venues which come to mind are Ronnie Q (Bangsar) and Bernard’s (Centrepoint Bandar Utama). I find that I am more relaxed at a watering hole when it isn’t too flashy or too uppity. Which brings me to Mezze. Mezze is a new bar and restaurant that located along Jalan Kasah, Medan Damansara (same row as La Risata). Last week, Perin Petrus, the Operations Director had invited a few of us (Fay, Lisa, Aly, babe_kl, lotsofcravings, bangsarbabe and yours truly) to check out the outlet.

group at Mezze Catching up over some drinks

I don’t know what it is… the “Feng Shui”, the lighting or even the attractive host… but there are some places you go to… and you instantly know with your gut that you are gonna enjoy yourself. Mezze is one of those places. As I stepped into Mezze… I instantly felt very at home. Mezze is not flamboyant or pretentious… in fact I’d say the interior design is clean and simple. I can’t pinpoint it but there is something familiar about the Mezze feel which I really like. Hmmm… I just read that out loud and Lisa said to me, “Familiar with the booze lah!” I must admit, she has got a point.

Mezze’s menu is inspired by Mediterranean cuisine but they have managed to cleverly tie it in with food that we are familiar with in Asia. Here are two examples of what we had for starters.

tempura prawn

Pancetta wrapped prawn in tempura batter with wasabi aioli

spring rolls

Spring roll of pulled confit duck, shredded chicken, feta and mushroom with a green chilli jam

I think you guys have a better idea of what I mean right? It is Mediterranean, yet familiar. The prices at Mezze are very fair. You can pick up the Mezze Salad for RM9.50 and main courses like their Lamb Pilaf Pie is only RM23.00. We tried almost everything on the menu that night and I must say that is very good food for the price you pay. They keep things relatively relaxed at Mezze (it is a bar after all) so you are quite likely to have a chat with their head chef, Richard Brewer… a really fun chap, very chatty too… so much so that he had to be chased into the kitchen to cook our meal!

richard brewer “I tell ya… and the guy ate a fish this big…”

Here’s what the bloggers said about Mezze (click on their handles for full review):

babe_kl - “Sincerely speaking, this is a great place to share and graze food and of course drinking as well.”

lotsofcravings - “ Truly enjoyed the concept and the food.”

aly - “… it was an overall fantastic meal. I will go back, and I will bring friends.”

bangsarbabe - “Mezze, the newest addition to the restaurants along Jalan Kasah has a lot going for it — a simple but sufficient menu, efficient service, decent prices, friendly atmosphere, and, most important, good food.”

lamb cutlet Highlight 1 - Chargrilled coriander mint and honey soaked cutlets - RM28.00

Highlight 2 - Marinated spring chicken butterflied grilled on bare flame, Provencal potatoes and a burnt aubergine salsa - RM28.00

Highlight 3 - Tasmanian grass fed Black Angus ribeye chargrilled to your liking, sauteed potatoes, asparagus and sweet shallot and your choice of a sherry beef reduction or flavoured butter - RM65.00

Desserts for the evening - Mango Tart, Pana Cotta, Brownie, Affodato and something off the menu… Sticky Toffee Date Pudding. Thumbs up on all desserts!

Mezze is quite high up there as one of my favourite places now. I enjoy drink at places like Mezze, where you check your worries at the door. The fact that the food is great there too… is such a bonus. I highly recommend it and don’t you guys worry… I’m working on getting them to participate as a bookable restaurant at theQguides.com . I’ll let you guys know when they sign on. Until then…

Mezze
No 132, Jalan Kasah, Medan Damansara
50490 Kuala Lumpur
Tel: +603-2095 0122

911.04.09 An Early Valentine’s Day

Frat Mustard to Uncategorized — Tags: dina djumic, dubrovnik, valentine's day

A couple of weeks ago, Jeffrey (a friend of mine… real name used to harm the guilty) sent out an email trying to organise a Halloween drinking party. Due to the lack of persistence to get everyone to reply the email… the whole idea fizzled out and the gang split up and attended other private parties. This sounds familiar right? Every so often you try and roundup the gang to do something together but due to a lack of a driving force, unifying factor or a catalyst, you end up staying home on a Saturday night watching old DVDs… or worst, sleeping early… WITHOUT alcohol! Saturday night gone down the drain!

Which brings me to my topic… an early Valentine’s Day. First things first, I’d like to make known my opinion that Valentine’s Day… is Valentine’s Day only because we (or the public at large) agree for whatever reason that the 14th of February of every year deserves special treatment. If we didn’t support it, the 14th would be like any other day… and all commercial promotions would cease and there would be no Valentine’s Day. Collectively we make it a day of soft toys, cards, chocolates, sex, flowers, competition (to outdo the next couple) and romance which normally peaks during dinner at a restaurant. Anyway, back to the topic… Dina from Dubrovnik asked a very interesting question recently.

“We need an opinion…..Next year Valentine’s Day falls on the first day of Chinese New Year. Do you think it would be better to organise a Valentine’s Day celebration on a different day? (few days before or few days later)”

Dinner for two Romantic Valentine’s Day Dinner

This question is huge! It has dollars and cents tied to it for restaurateurs. Every year, occasions like Valentine’s Day is a sure bet for restaurants. Next year however… might be very different as it falls on the first day of Chinese New Year. People will be out of town (some for 2 weeks)… many Chinese owned restaurants will closed… a great loss of potential revenue. That said, I think this question is much bigger than just one restaurant deciding when to do Valentine’s Day… because as mentioned previously, it is the collective energy and buzz that we give it which makes it Valentine’s Day. If every restaurant decided on their own promotions on different dates… it just won’t be the same. Some might do promos for the week before Chinese New Year, others a week after… I mean who knows what the variations will be like. The Valentine’s Day meaning will be lost… because it will be spread over a few weeks. Imagine the consequences… wedding proposals will be held off, soft toys will be sitting on shelves with no new home… condoms drying up!!! Ooooh what a catastrophe!

So here is what I am proposing (hoping to play the role of the driving force and unifying factor)… for the love of the F&B industry and all other vendors that wanna ride the occasion… jointly promote Valentine’s Day on the 12th of February (Friday). Jointly promote it as together we all stand to gain from the collective energy. 12th feels like the best possible option. A week earlier and it feels too soon… a week later and it feels too delayed. Dubrovnik at Solaris Mont Kiara is most likely going with the 12th.

Dinner at Dubrovnik I do love the mood at Dubrovnik

So restaurateurs… what say you guys?

…and boys and girls… don’t lose out on that lovin’ feelin’… remember to book your tables at theQguides.com …. the last thing you want is to be turned away because the restaurant is full. I hear Dubrovnik is gonna do a really awesome celebration… so keep an eye out for updates on their Facebook page.

Note: Images were provided by Dubrovnik.

511.02.09 Vietnamese Pork Bun/Sandwich/Sub (Bánh Mì)

Frat Mustard to Features — Tags: Bánh Mì, ho chi minh, pork bun, sandwich, sub, vietnamese

Hi all… sorry I haven’t had a post in ages. Some of you might have known that I’ve been away on leave. Yes, even dolls need a break from time to time. Yes, I was away in Vietnam… yes, I boozed up like crazy… yes, I was drunk 99% of the time… yes, I ate like glutton… and yes, I am broke now. I ate so much I have Pho coming out from all my orifices. Hmmm… is there a plural for this word… orifice. I guess ori-feces should be appropriate.

vietnamese beer

Anyway… I do plan to blog this week… I have one I plan to write today or tomorrow about Valentine’s Day. For now, here’s a video dedicated to all mahh #chowtutties who constantly reminded me to eat the Pork Sandwich while at Ho Chi Minh. Some people call them subs, some sandwiches and others buns… I don’t care because all I can say is that this was the highlight of my vacation. I had one every night for supper. This gives Ramly Burger a run for its money… primarily because it can be enjoyed with cheep beer… Enjoy!

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FRAT MUSTARDGrowing Malaysia’s Food & Beverage Industry