Mirissa Ocean View Hotel opened on grand scale
Mirissa Ocean View Hotel opened on grand scale
Ocean View – Mirissa (www.ocenviewmiris.com), a luxury hotel located in the picturesque beach of Mirissa, was declared open recently.
Managed under the directorship of Chandana Samaranayake and Saji Bandaranayake, the hotel comprises five luxury rooms with all modern ameneties such as attached bathrooms with hot and cold water, cable TV, mini bar, tea/coffee pantry, A/C and comfortable furniture.
A surfing hotspot on Sri Lanka’s south coast, golden-sand Mirissa Beach has a warm, laid-back atmosphere that attracts a younger crowd. Surfing conditions are best in the morning, while whale watching excursions are popular in the afternoon. Shallow waters at Mirissa beach, that is just two minutes’ walk from the hotel, is an ideal place for a sea bath.
Whale watching, surfing, fishing and cycling are the major activities available for holiday makers at Ocean View Hotel. It is a fine location for those who need a calm and tranquil holiday away from the din and bust of the city and the stress of restless schedules.
Polite hospitality and delicious food of both Western and Oriental cuisines and reasonable rates are the features that make Ocean View distinct amongst other hotels in the area. The hotel is aptly named as a mesmerising view of the Indian Ocean is available on top of the hotel floor.
Major tourist attractions in Down South including Hikkaduwa coral reef, Galle Dutch Fort, Rumassala, Unawatuna, Polhena and temples such Wevurukannala and Veherahena are easily accessible from Ocean View hotel.
A free whale watching excursion is arranged for those who stay for more than two weeks at Ocean View. Those who stay more than a week are entitled to a visit to rural areas including tea, rubber and cinnamon plantations.
Opinion: St-Hubert Now Serves “Indian Chicken” And We’re All Super Confused
Teddy Elliot · March 21, 2019 0 shares Yup, you read that right. St-Hubert, Quebec’s favourite rotisserie chicken destination, now serves what they insist is “Indian” chicken. Someone in St-Hubert’s test kitchen has apparently raided the spice rack. If this sounds dubious to you, stick around because we actually tried this here at MTL Blog. Suffice it to say, eating St-Hubert’s “Indian” chicken has left us with more questions than answers. Just to be clear, I enjoy St-Hubert as much as the next guy, but man did they ever strike out with this one. READ NOW: Canada Ranks #9 In World Happiness Report, U.S. Ranks #19 TL;DR I review St-Hubert’s new “Indian” chicken which has left me confused and frustrated. Why has St-Hubert done this? What did India ever do to Quebec’s top chicken restaurant to deserve such treatment? Keep reading for a deep dive into an issue that you should truly care about! Via St-Hubert On their official website , St-Hubert claims that they’re “always striving to innovate and offer you new internationally inspired flavours”. This shows great initiative for a restaurant that is mostly known for poutine and poulet. Considering that this is fine dining in some parts of the province, St-Hubert’s new “Indian” chicken can definitely be a good intro for people who are sceptical of Indian food. I was sceptical before I tried Indian food for the first time. The mix of spices and vivid colours of classic Indian cuisine are definitely intimidating at the onset. For someone who was used to eating “white people” food, eating Indian for the first time was a revelation. Despite my intimidation, I went to the most authentic place I could find. It was obviously amazing. St-Hubert shouldn’t be on anyone’s list for Indian food, though. In fact, it’s kind of insulting to call this new creation “Indian” chicken. Let me know if you can spot a difference between this and their original recipe chicken. I’ll wait. It looks worse in real life, trust me. In the name of investigative journalism, I ordered some “Indian” chicken from St-Hubert. Walter Cronkite, eat your heart out! Know that we risk our lives for you, Montreal. @sthubert embedded via Promotional Instagram photo be dammed, mine didn’t look a thing like this. To be fair, it was delivered to my place in those little St-Hubert boxes. Just FYI, the bread was probably the best part. It’s not even naan though, so it’s a bloody waste of wheat. According to St-Hubert, the “secret is in the sauce”. It must be quite the secret because my order didn’t even have the sauce. Also, does anyone know what the hell an “Indian Sauce” actually is? What exactly is it made of…? Just the general essence of India? Also, how the hell does St-Hubert expect that a rotisserie will taste the same as a tandoor? They are two completely different flavours! C’mon St-Hubert, you can do better than this. For the love of all that is chicken, please don’t eat this. If you insist on trying it for yourself, St-Hubert’s “Indian chicken” is available for a limited time (thank heavens). We still love you St-Hubert, but you seriously dropped the ball on this one.
Eros indian restaurant
Eros indian restaurant is a wondeful restaurant in south delhi, which provide a old charm of authentic north indian cuisine. The best part of the restaurant is family atmosphere, whenever you visit there staff is very welcoming , remember your name & your food u like most. Every staff were wonderful & well trained. Thank you Singh Sahib/Eros Team for excellent service.
explanation paper benchmark :: essays research papers
Thursday, March 21, 2019 explanation paper benchmark :: essays research papers Explanation Paper(European Foods Impact of Exploration)For my benchmark, I chose to research and learn closely the equal that exploration had on European foods. In my oral presentation, which I exit give on March 21, 2002, I will condone certain characteristics before and after European exploration. I will discourse about how the only spices that were ordinarily use in Europe in the beginning of the Renaissance were pepper and salt, while after Christopher Columbus explored the crude world common spices also included spice and cinnamon. In addition, I will refer to other ways that foods were flavored, for example by sweeten which was extracted from sugar cane, and I will talk about how poultry and nub were common meals in Europe during the Renaissance, although for most people it was served in an old, crappy manner, as only privileged folk could afford fresh meat. In addition, I will talk about how only few, orchard bountiful fruits were known to Europeans before explorati on, while afterwards, they had knowledge of pineapples, kiwi, blueberries, etc. During my presentation, I will also refer to my museum exhibit, which will include a timeline of definitive dates, quotes, facts, and a world map, and I will refer to a poster that I create, which will also include many interesting facts about the impact of exploration on European foods.The topic that I researched is an extremely important piece of history. Because of exploration, many common foods were notice, such as coffee, peanuts, chocolate, red and greenish peppers, tomatoes, potatoes, and kiwi (Tannahill 241). Pineapple, which is another example of a common food now that was discovered during medieval times, was introduced to Christopher Columbus by the Carib Indians on his second ocean trip to the Caribbean region in November of 1493 (Levins 4). In addition, spices and sweeteners that were discovered during this time period start out all helped widen the horizons of present day cuisine. For example, Christopher Columbus was introduced to cinnamon and ginger on one of his voyages to the New World. Both of these spices are commonly used today to greatly improve the taste of many foods. Also, vanilla was introduced to Europeans in 1529, syrup began being extracted from Maple trees, and sugar was put in gravy for an meliorate taste after people explored the world (Usherwood 26). Most of the spices, sweeteners, vegetables, fruits, and meat that were discovered during medieval times are all common foods today, in the twenty-first century. Posted by
Learn More About The Actual Preparation Time Of Tamales
Learn More About The Actual Preparation Time Of Tamales By Larry Green Cooking could prove a unique trait individuals possess also it would be considered to be significant reason for improved mind dimension. Whilst food preparation has a range of meals running methods, delicacies is definitely an arranged number of cooking methods meant to produce delicious as well as balanced diet plan. India includes a unique combination of culturally along with climatically diverse regional meals like in Tamales Texas . Cooking history returns to the prior Indus territory progress. Wholesome practices will in general be profoundly grounded in thoughts of sickness anticipation and furthermore advancement related with wellbeing. Dinner discernment incorporating olfactory alongside gustatory frameworks is the fundamental impact as to sustenance decisions in people. These preferences are likewise founded on an assortment of viewpoints, for example, convention, atmosphere area and acquired qualities, prompting presentation of nearby claims to fame. Meals pairing could be idea that elements having similar flavor metabolic process may taste well within the actual recipe. In this study specialists term this particular positive foods pairing. Investigation found North American, Latino American along with Southern Traditional western recipes stay with this style whereas particular others for example North Korean language delicacies plus Far eastern Western European foods usually do not. Previous research revealed a solid negative foods pairing routine in its quality recipes. Knowing that each one of the regional prices have their personal identity, the actual question scientists seek to solution in this papers is whether the particular negative style is a constant trend noticed across almost all styles or even an averaging effect. In the direction of answering this particular question, these people investigated 8 geographically and even culturally notable cooking designs. It was analyzed in the degree of quality recipes together with component sets. This type of several tiered review supplied a comprehensive knowledge of the features in element utilization design. Experts additional recognized the characteristics that will help the trend. This uncovered the piece of components and part classes inside deciding normally the coordinating. Openness to vast datasets in type of cooking web journals just as formula databases has roused the utilization of extensive information maieutic procedures in foodstuff science. They have prompted frequently the development with respect to computational gastronomy. This area made improvements via numerous research that is altering the entire view involving cooking technology recently. It is really a great offshoot from the approach. Researchers use document along computational models to evaluate results. This specific revealed the precise characteristic personal bank of each American Indian regional brings about by looking within the recipe as well as ingredient level statistics through the cuisine. Data on formulas, substances, and their associated flavor substances establish the primary information required. A lot of this truly is recorded by methods for books alongside as of late using online recipe sources. These individuals acquired the data from one in prevalent culinary sites. The flavor profiles linked to ingredients have been compiled making use of previously launched data besides through considerable literature research. It goods details within each of the places. The ingredients had been from subsequent fifteen types. They are liven, veggie, fresh fruit, flower type, enthusiast seeds, crop, milk products, plant, heartbeat, herb, meat, fish ocean food, drink, pet item, plus floral. Group sensible element data is actually offered. Analysts began along with analysis with primary data regarding territorial reaps. All of 8 caracal foods in mind revealed bordered formula sizing submission. While many implemented unitary modal submission, specific revealed powerful bimodal supply together dishes together with significant dimensions as compared to remainder. This might be indication involving fact that this could really be derivative connected with royal design. About the Author: When you are looking for information about tamales Texas residents can visit our web pages online today. More details are available at http://www.tamale.com now. Posted by
More fast-food rivals may join Jubilant to tap Chinese cuisine in India
The entry of India’s largest food service operator Jubilant FoodWorks into Chinese cuisine may goad rival brands to follow suit. After Punjabi cuisine, Chinese is the second-largest consumed food in India, estimated at around 20 per cent of the Rs 3.7-trillion domestic food service market.
The punjabi cuisine contributes around 30 per cent to the overall market, while South Indian cuisine comes third at around 10 per cent, sector experts said. Jubilant is expected to deploy the same tactics that it used in pizzas earlier, said Kaustubh Pawaskar, senior research analyst at brokerage …
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Delicious herbs for connoisseurs & gourmet.
Delicious herbs for connoisseurs & gourmet. Delicious herbs for connoisseurs & gourmet.
In our online shop you can buy herbs of the finest quality. Red, Green, and Yellow are the colors of the three most popular Thai curry pastes.
Thai Herbal > Enjoy Eating > Spicy Food > Tea from Thailand > Delicious Curry Pates
Delicious herbs for connoisseurs & gourmet. The herbs and the good taste come directly from our garden and refine each dish with intensive and delicious notes. Our passion are herbs, which we brings to the kitchen every morning from our herbgarden. Again and again gourmets and connoisseurs praise our quality.
Thai coriander and the Thai cuisine Coriander (Pak Chi) is a versatile herb popular in Thai cooking. Both the seeds and the leaves of the plant can be used, and offer two distinct flavours. How to Grow Coriander Coriander or Asian parsley enjoys a sunny position but appreciates a little shade during the hottest part of the day. Coriander is best grown from seed directly into the soil. Germination of coriander takes up to 3 weeks. Water them in dry periods and ensure the soil never dries out. Coriander does well in containers and can be grown on a sunny windowsill or balcony. The container must be quite deep as coriander has a long taproot. Harvesting Coriander Harvest the Coriander leaves when the plant is big and robust enough. Cut each leaf off the stem or snip whole stems if necessary. Both the leaves and the stalks can be used. Coriander is a tasty herb to grow, if you re-sow seeds every three weeks you can have lush coriander leaves throughout the summer to add to salads and Thai dishes.
Seeds – Thai-Coriander Seeds 10g
The fresh leaves are an ingredient in many Indian foods (such as chutneys and salads); in Chinese and Thai dishes; in Mexican cooking, particularly in salsa and guacamole and as a garnish. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
Culinary Coriander leaves resemble European parsley leaves in a number of ways: They have similar shape and are both best used raw, as the flavour vanishes after prolonged cooking. Few recipes boil either of these herbs, but there is again the coincidence the parsley is often used in European broth recipes, usually in the form of bouquet garni, and this finds a sibling in the South Indian spice broth rasam, where coriander leaves are boiled (see tamarinde for more). In both plants, the root has a similar flavour than the leaves, and its flavour turns out to tolerate boiling or simmering much better. Coriander leaves, however, are a rare ingredient in the cooking of Western Asia. The key ingredients are green chiles, garlic, cardamom and black pepper. Further, optional ingredients are cumin, lemon juice and olive oil. Several recipes name caraway as an ingredient, but I am not sure that this is not a translation error for cumin. All components are processed to a thick paste. The only other Western Asian cuisine using green coriander is Georgian cooking. Rather uniquely, Georgians like to combine parsley and coriander leaves do decorate their stews, or serve both types of leaves together as a fresh contrast to cheese. Often, the green power of these two herbs is augmented by dill leaves. Use of coriander leaves is very frequent in Latin America, especially México (e. g., in salsa, see long coriander, or ceviche, see lime). Another famous Mexican food relying on coriander leaves is guacamole, a spicy coarse mash from avocados, chopped tomatoes, lime juice, onions, garlic, chiles and coriander leaves. For the heat, Mexicans most often use the green jalapeño or the slightly hotter serrano (see also paprika), but actually I prefer the flavourful habanero or related chiles for that food. Bai Kraphao
Thai basil has a sweet flavor reminiscent of anise, licorice and clove. Popular in the cuisine of Thailand. Thai Basil krapao is mild and has a fascinating anise flavor somewhat comparable to tarragon. Bai Maeng lak
Thai sweet basil maeng lak is mild and has a fascinating anise flavour somewhat comparable to tarragon, but more intensive. The flavour will not tolerate prolonged cooking. The herb is often sprinkled over Thai food. Bai Saranee
Our selection of exceptional organic Thai herbs – Herbs for Your Garden! Lemon balm (Melissa officinalis), common balm, or balm mint, is a perennial herbaceous plant in the mint family Lamiaceae.
Mai Makan-Makan at Cafe BLD this Ramadan
Dubbed Mai Makan-Makan , this friendly phrase is loosely translated to mean, “Come join the feast” which is being prepared at Café BLD in the Renaissance Johor Baru. Freshly made Teh Tarik, a traditional “pulled tea”served as mugs of milk tea topped with a foamy head So come join the crowd heading to Café BLD this Ramadan month for the buka puasa or breaking-of-fast buffet dinner that will happen from May 8 to June 3. Every year the culinary team led by Director of Food & Beverage, Chef Mohamad Mahady, is challenged to take the Ramadan buffet presentation to new heights and this year, it is no different. I can see from the sumptuous spread that starts at the entrance, arranged through the café, around the central isle and into the outdoor section, that no effort has been spared to create a gastronomic experience. I’m trying to take in the spectacular sight at a glance but it proved quite impossible so I take my time for a closer look at what is served at each section of the buffet. A serving of Bubur Lambuk topped with condiments likefried shallots, chopped spring onions and coriander leaves As in most buffets, some popular items remain consistent while the menu will be changed on a daily basis so that diners are able enjoy a different range of dishes on each visit. Consistent items here include the popular seafood-on-ice, comprising chilled Tiger prawns, green mussels and split fresh oysters, the Fresh Salad and cheese section as well as a range of Japanese cuisine like sushi and sashimi. At the Soup section, I notice a new addition of Soup Tulang Merah to the range of big pots of comfort food like traditional rice porridge Bubur Lambuk, Soto Ayam (chicken soup) and Soup Ekor (oxtail). As its name describes, Soup Tulang Merah is brewed with big bones in a rich Red broth and one of the pleasures about eating this dish is to draw out the marrow from its bones. Lamb Quzi, with fragrant rice spilling out from its sides Condiments like fried shallots, toasted peanuts, dark spicy sauce, and chopped spring onions and coriander leaves are provided to enhance the flavours of these rich broths. Appetizers range from refreshing green salads to the zesty kerabu and assorted ulam or kampong greens, to savour with various sambal sauces. In the hot buffet, some of the gravies to enjoy with steamed white rice are Malaysian traditional dishes like Ayam Percik (chicken), Rendang Daging (beef), Gulai Kampung and Udang Goreng Rempah (shrimps). Choose your favourite parts of the Ayam Golek At the Briyani station, don’t miss their popular house specialty, whole Lamb Quzi where rice is baked, stuffed within the lamb. The fragrant rice tastes so good that you can eat it on its own but there is a choice of gravy to add extra flavour to the meat and rice. At the Carving station, diners can choose their favourite parts of the chicken because Ayam Golek – whole chicken grilled on a rotating spit – is both tender and tasty. And there’s more poultry like freshly roasted chicken and roasted duck over at the Chinese cuisine section. Near the Noodle station, I discover the ingredients provided for diners to assemble their own serving of Mee Rebus and Laksa Johor. Lemang [Right] accompanied by Beef Rendang[Top Left] and Serunding While there are no hard and fast rules about enjoying food from a buffet, I like how the chefs have arranged the Lemang (glutinous rice rolls) next to Beef Rendang and Beef Serunding (meat floss), and the cubes of Ketupat (boiled rice cakes) next to the Sayur Lodeh and Sambal. This arrangement is a simple guide for diners, not familiar with this food, to eat the Lemang with Rendang and Serunding while the Ketupat could be savoured with Sayur Lodeh gravy topped with a dollop of Sambal. Close to the Dessert section, an entire wall is arranged with a choice of chilled, thirst-quenching drinks while hot coffee and tea are also available from dispensers. Sayur Lodeh [Right] accompanied by ketupat [Top Left] and Sambal At a live-cooking station, a staff is preparing Kuih Ketayap, traditional pancake rolls stuffed with shaved coconut flavoured by Gula Melaka (palm sugar). I’m particularly charmed by a range of local kuih – from Binka Ubi to Kuih Keria – all prepared the traditional way, with fresh ingredients. Traditional sweet broths like Pengat Pisang, Pulut Hitam and Bubur Cha-Cha, are kept warm on stoves, while a variety of cakes and pastries plus fresh fruits, ice-cream and shaved ice delicacies like Air Batu Campur (ABC) and cendol are available for diners to end the meal sweetly. Traditional Kuih Keria At the outdoor section, live cooking stations are whipping up freshly made murtabak and a variety of deep-fried Malay and Indian delicacies, grilled meats and seafood while the charcoal stove is flaming non-stop to grill skewers of satay. I can see new additions to the buffet where live stations are preparing Teppanyaki from a choice of ingredients for diners and another staff is cutting slices of meat stacked in a vertical rotisserie to prepare servings of Shawarma, a Middle Eastern style of kebab. The Indian cuisine section offers a range of freshly made breads like Roti John and traditional roti for diners to savour with a variety of delicious gravies. A variety of ingredients to prepare for diners at theTeppanyaki Station I smile in agreement when a Muslim friend commented about how curious it is that an item named Roti John – quite non-Muslim by name – remains ever popular during the Ramadan season. The staff serving Roti John must have overhead our chit-chat because he promptly joined our conversation by introducing himself, saying that his name is John! Roti John made by John is a good reason why I must help myself to a portion, so I did. Meanwhile I’m drawn to the Teh Tarik station where a staff is “pulling tea” the traditional way to create tasty mugs of milk tea topped with a foamy head. Deep-fried sweet potato and banana slices [Right] and the ever popular deep-fried rolls stuffed with real durian From the corner of my eye, I spy a queue forming at the Deep-Fried station and I cannot resist going closer to find out why. There are deep-fried banana and sweet potato slices to savour the Johor way, with a drizzle of dark spicy sauce, but I sense that all eyes are on the fryer-staff who is gently lifting out the next batch of freshly deep-fried items from the kwali/wok. Ahh… now I know why. My eyes zero-in on the deep-fried rolls stuffed with real durian – a lip-smacking must-have for durian lovers – and I join the queue to help myself to my own portion. The Mai Makan-Makan buffet at Café BLD from May 8 to June 3, is priced at RM165 nett per adult and RM78 nett for children aged five to 12. Early Bird promotion for vouchers to dine from May 8 to May 15 bought from March 1 to May 8 will receive three (3) complimentary vouchers for every 10 vouchers. Vouchers to dine from May 8 to June 3 bought from March 1 to April 15 will receive two (2) complimentary vouchers for every 10 vouchers. While vouchers to dine from May 8 to June 3 bought from April 16 to May 8 will receive one (1) complimentary voucher for every 10 vouchers. Standard Chartered Bank card holders will enjoy 15% per cent discount while Club Marriot Members will enjoy 20% discount. Diners who wish to host their own buka puasa gathering may opt for a banquet package for Ramadan and Raya, valid from May 8 to June 3, offered in two menu selections. These Mai Makan-Makan banquet packages are for a minimum of 30 people, held in the ballroom or a private function room are offered in Menu A at RM98 nett per person or Menu B at RM128 nett per person. Renaissance Johor Baru Hotel is located at 2 Jalan Permas 11, Bandar Baru Permas Jaya, 81750 Masai, Johor. Café BLD is on the lobby level. For enquiries and reservations, Tel: +607 – 381 3312 or +607 – 381 3317 or send email to: firstname.lastname@example.org or email@example.com
Hotel review: The Majestic Malacca is the crown lady of Malaysia, Travel News – AsiaOne
Hotel review: The Majestic Malacca is the crown lady of Malaysia PHOTO: City Nomads City Nomads Mar 23, 2019
Lying near the banks of the river which just centuries ago teemed with Chinese junks and spice-laden vessels from all over, The Majestic Malacca is a unique property in an already special town – Malacca is one of the more interesting parts of Malaysia.
SPACE Photo: City Nomads
The heart of the hotel is a restored 1920s Straits Settlement mansion, and when you look down, you can still find its original porcelain tile flooring and teakwood fittings in some parts of the property. The lobby is a beautiful thing, filled with fresh flowers, traditional porcelain lamps, and smiling faces greeting us on the way in. Meanwhile, a small bar by the side offers tasty cocktail classics, some of them prepared with a spirit designed for the city: the spicy Tanqueray Malacca gin.
You’ll want to drop by the Library, where welcoming leather sofas and armchairs invite you to sit back with a collection of well-preserved books from the past. Admire the fine ceramic ware and portraits of the past bathed in soft light streaming through louvered windows.
ROOMS Photo: City Nomads
The Majestic Malacca’s rooms are sumptuously spacious, and that includes the starter-tier Deluxe Rooms. At 35sqm, ours is appointed in an elegant combination of tradition, modernity, and luxury, the bespoke furnishings offering an insightful glimpse of old Malacca. The floors are warm timber and the bed a glorious four-poster finished in rich teak – oh, it’s also really comfortable. To match, a silk chaise lounge serves as a cosy throne to gaze far out onto the city’s west. Read also Staycations in Singapore: The best hotels for vacationing at home
The ‘open-concept’ toilet is a refreshing touch, and nothing says luxury like a large clawfoot bathtub, and boy is it a delight to use. Fold back the screen doors to chat to your partner or watch a movie on the TV while relishing in a fragrant bubblebath.
The two signature suites – the Majestic Suite and Tranquerah Suite – on the top floor of the hotel also comes with a separate living area and a powder room, commanding views of the Malacca River and the quaint Malay village Kampung Morten.
FACILITIES Photo: City Nomads
Without a doubt, the most unique feature in the hotel is its award-winning spa, bathed in muted sunlight from floor-to-ceiling windows and intricate wood carvings. Spa Village Malacca is the only one of its kind in the world to base its therapies on Peranakan culture – a mix of Chinese and Malay traditions. Start with a soothing hair care ritual inspired by the colour 12-day Peranakan wedding ceremonies as you look up into a TV screening old black-and-white P. Ramlee films.
Then, continue on to a treatment determined through a brief personal consultation. Got a ‘cool’ body? Go for a warming Nutmeg-Rice Rolling Massage, where nutmeg and rice are massaged onto your body to reduces aches and wind from your muscles. Equally fascinating is the cooling Egg Rolling Therapy, which is fascinating to say the least. Getting hardboiled egg applied on your muscles apparently settles cramps and swelling, and draws out excess heat. You’ll walk out feeling like royalty.
Looking for a refreshing dip or to soak up the sun? Between the original building and hotel extension sits a beautiful outdoor swimming pool. There are also stylish loungers that invite you to relax with a cold drink in hand. Right beside the pool, a glass-enclosed gymnasium offers a decent range of exercise equipment for a particularly scenic poolside workout.
F&B Photo: City Nomads
Part of Malacca’s charm is the incredible diversity of its Kristang cuisine, a curious marriage of culinary traditions with strong Portuguese, Dutch, Malay, Indian, and Chinese influences. Fiery sambals and fragrant coconut curries are the norm at The Mansion, which sits above the hotel lobby. It’s a labour-intensive cuisine, and we can only imagine the hours of pounding fresh herbs and spices using a pestle and mortar to achieve peak flavour. The Aros Fretu Keluak, or wok fried rice with keluak sambal and chicken is a must-order, as are their slow-cooked dry curries (Kari Seccu).
A new epicurean experience, Gin O’Clock, invites you to play the part of renowned mixologist by mixing your own gin-based cocktails (with a Malaccan twist) from an interactive gin cart. You can even take home recipe cards to recreate them at home.
ACTIVITIES Photo: City Nomads
If you can’t figure out what to do in Malacca, the hotel has you covered. Take a complimentary guided Historical Walk around prominent landmarks of the 600-year-old coastal port and pass through prominent landmarks like Jonker Street, Cheng Hoon Teng Temple, Tranquerah Mosque, and the red brick Tang Beng Swee Clock Tower. Trishaw rides through the old sector and a 45-minute river cruise up the Malacca River to Kampung Morten can also be arranged with the concierge.
Enjoyed your meal at The Mansion? Learn to cook some of your favourite dishes with The Kristang Culinary Journey, which first takes you to the nearby Malacca Market for a food tour and through two dishes selected from the restaurant’s menu. Pro tip: the Devil’s Curry is a lot of fun to make!
The Majestic Malacca is located at 188 Jalan Bunga Raya, 75100 Melaka, Malaysia, p. +60 6 289 8000. Rates start at USD$142 (S$190) per night.
Top 5 Crispy Cauliflower in Mississauga
Top 5 Crispy Cauliflower in Mississauga by Miguel Noronha
Are you a member of team ‘all fried everything?’ Even your veggies? If yes, then I recommend scoping out some crispy cauliflower in Mississauga! This dish has been around for ages and in the last few years it has taken on a much larger role on many menus across the city as a semi-healthier option or chicken wing substitute. Whether they’re called Gobi 65, or cauliflower pakoras, the results are still the same – delicious! The selection in the city is quite large, but here are some solid options:
5) Rick’s Good Eats
Known as one of the city’s unique gems, Rick’s Good Eats (RGE) puts a Canadian-Indian twist on many of their creations. Their Gobi (cauliflower) Wings are a food truck favourite for the veggie wings lover. It has the crisp and flavour burst that one would expect from a chicken wing, but in cauliflower form. It’s a brilliant guise from the talents of Chef Rick Matharu and his team there! With him at the helm, RGE houses a phenomenal menu that is sure to ‘wow’ you and these wings are just another step in the right direction.
4) Royal Jasmine
Hakka style crispy cauliflower? Don’t mind if I do! The restaurant has been around for a few years now and they’ve created a reputation for good service and even better food. Think of chillies, onions, green and red peppers with a host of other spices all lightly battered and fried to a tasteful crunch. It’s served as a main dish rather than an app so the portion size is quite hefty. This means more to enjoy, or share based on how generous you’re feeling. You can add some of their delicious noodle or fried rice dishes to complete your meal!
A pure Indian style crispy cauliflower packed with flavourful explosions of spice and flavour! Gobi 65 is an Indian classic served as a main or an appetizer. The one served at this Heartland based resto really felt like the real deal. It was raining, I came in around tea time and I matched it with a masala chai and kulcha paneer paratha. It’s quite customary to have a little spicy deep fried somethin’ with your masala chai in India, and the Gobi 65 here had the spice and crunch to match the chai. A great little one-two punch!
Pakoras are a Southeast Asian-inspired, deep-fried veggie snack often served with a side of coriander chutney for your dipping pleasure. Nomads delivers on this to a surprising degree! Their cauliflower pakoras are spiced and fried very well. They may be a little light on salt, but that’s before you mix in the green chutney and stray bits of fried onion. The flavour combination was both brilliant and a little unexpected from a non-Southeast Asian resto. I love that Nomads has such a diversified menu, but I truly appreciate that they try to make each menu item truly unique in its own right.
1) The Port House Social Bar + Kitchen
How do you like your crispy cauliflower, with buffalo butter or hot Korean sauce? Yup, I was just as intrigued when I saw them on the menu. They were nice enough to get me a bit of each and they were BOTH delicious! The buffalo butter wasn’t as spicy as it may lead you to believe and had a very savoury crunch. The hot Korean, again, not too hot, but extremely flavourful. The fact that they offered two very solid options gives The Port House number one spot on this Top 5, but rest assured that this list is full of winners!
Here are some other restos in Mississauga that offer crispy cauliflower:
Bobby’s Hideaway – Streetsville
Social Eatery – Meadowvale Town Centre
Guru’s Fine Indian Cuisine – Heartland Top 5