Redefining the olden days Chim Chum @ Steamboat Bakar Sepanggar

Written by @joehairie
(Photos by curiostraveller.com)

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Thought of the day– “You don’t have to cook fancy or complicated masterpieces-just good food from fresh ingredients.”-Julia Child

(This particular restaurant is one of our best recommendations of eateries in Kota Kinabalu, Sabah for your Ramadhan 2017 Sungkai/berbuka puasa)

In Thailand, Chim Chum (pronounced as t͡ɕîm t͡ɕùm) is regard as street food. To produce Chim Chum, a charcoal stove (clay pot) is filled with broth. The burning charcoal will get the broth boiling and that’s the right moment to put uncooked food inside it. People in Laos and Cambodia have long been using this cooking method. It’s about using that hot pot to dip something for a while (Chim) or quickly dip it (Chum). Today, Chim Chum is still being used but in a contemporary environment, such as in Steamboat Bakar Sepanggar Restaurant, Kota Kinabalu, Sabah, Malaysia.

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Kampung Nelayan Seafood Restaurant @ Kota Kinabalu : Our Dining Experience in the Puteri VIP Room

Written by @Lan
(Photos by curiostraveller.com)

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Thought of the day-“I love food, I love eating.”-Robin Gibb

We both love seafood and we recently had this opportunity to visit Kampung Nelayan Seafood restaurant. There’s nothing else to do there, of course, other than to enjoy the delicious food served by the talented Chefs. Kampung Nelayan Seafood Restaurant is located about 8.3 KM from Kota Kinabalu City Center. There are 2 main dining areas here namely the Main/Common Dining Hall and the Puteri VIP Rooms. In the main/common Dining Hall, customers are to choose either having that ala carte servings or to indulge in their generous Buffet BBQ Steamboat. We had both and for the ala carte, we had it in our comfy Puteri VIP Room, with full privacy, away from the crowd!

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Gong Gong, Tung Fung Lo, Conch, Laevistrombus Canarium or whatever name you have for it, it’s absolutely delish!

Written by @joehairie
(Photos by curiostraveller.com)

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Thought of the day-“I am on a seafood diet. I see food and I eat it.”

Introducing the Asian version of French’s Escargot. This is Gong Gong, some named it as Tung Fung Lo. The scientific name is Laevistrombus Canarium and the western named it as Conch or rather Dog Conch. The difference between Escargot and Gong Gong? The latter comes from sea. Generally it’s a type of seafood, not something that you pick-up from your own garden. The shell is yellowish-brown in color, with quite thick outer lip. For its ornamental value, people do use the shells as decorations or sort of.  It’s absolutely delish or delicious if you prefer and Sabahans are blessed as the supply of Conch, unlimited.

Continue reading “Gong Gong, Tung Fung Lo, Conch, Laevistrombus Canarium or whatever name you have for it, it’s absolutely delish!”

Marking The Blog’s Anniversary : Our Pick Of 2016 Top 30 Great Food & Dessert in Malaysia (Part 1:Rank 30-16)

Written by @Lan
Photos by curiostraveller.com team members & credited sources

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Thought of the day-“Food is a great way of communicating.”-Jan Karon

Part 1 0f 2 (Rank #30-#16)

There are just too many restaurants and even stalls in Malaysia that offers amazing food & dessert. Some restaurants are being independent while some are in groups/chains, not to mention restaurants that being in hotels/resorts. Food stalls on the other hand are owned by independent owners and in many sizes. There is actually no exact standard to universally and precisely rank these food outlets in terms of the overall quality in food & dessert. Food hunters normally will have to depend on some experiences and recommendations by food writers/bloggers. This is a guide, our recommendation for all of you to find some great and food & desserts in Malaysia.

Continue reading “Marking The Blog’s Anniversary : Our Pick Of 2016 Top 30 Great Food & Dessert in Malaysia (Part 1:Rank 30-16)”

Four Points by Sheraton Sandakan : Bakar Bakar Friday Night at The Eatery

Written by @Lan & Edited by @joehairie
(Bakar Bakar Friday Night (Buffet) on September 16, 2016)

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Happening every Friday night, Bakar Bakar (Grill in English) at The Eatery is about stimulating your taste buds with the aromas of the grills! All that you need to do is to pick from wide selection of fresh seafood or succulent meats and the Chefs will be more than happy to grill them to your liking. While waiting for that grilled food of yours, you may actually help yourself with other selection from the buffet spread! You will be spoiled with the many choices and this is happening only at Four Points Sheraton Sandakan.

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Four Points by Sheraton Sandakan: Dishing out The Eatery’s legendary Mee Curry Sibuga

Written by @joehairie
Lunch at The Eatery on Friday-September 16, 2016.

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It’s not an ordinary dish, though the name is. It’s actually a legendary dish named as Mee Curry Sibuga. From the ordinary Mee Curry, it’s been re-born and this one is uniquely different in both taste and presentation. At The Eatery @ Four Points by Sheraton Sandakan,  Mee Curry dish has been given an elevation by Chef Basri, producing his own version that tasted amazingly delicious that will make you go for second and perhaps third. It is a common menu, yes, undeniably easy to find in most eateries. Be warned that this particular Mee Curry has something else to talk about, not to be missed by any foodie out there.

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Seafood Fest @ Seri 3 Rasa-Segama Waterfront Kota Kinabalu

(Photos by @joehairie)

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Creamy Wet Butter Prawn

Seafood is popular in Sabah for 2 reasons, it’s cheap and fresh. Locals and tourists here (those who are not allergic to seafood) often crave for seafood. There are abundant restaurants or stalls in Kota Kinabalu that serves seafood, cooked to your own preference.

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The Colors Of Filipino Market @ Kota Kinabalu

(Photos by @joehairie)

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Customers choosing their meal

Every city in this world has its own market that attracts both the locals and tourists. Kota Kinabalu has its own market as well, yup, right in the middle of the city, facing the sea. The market area is quite big actually and the locals named it as Pasar Besar (Central Market), Pasar Ikan (Fish Market-behind the Central Market) and Pasar Filipino (Consist of Salted Fish Market, Fruits Market, Handicraft Market, Vegetables Market, Fish Market and Cooked Food Stalls). For the benefit of future travelers to Kota Kinabalu, I did one big round of the Filipino Market, took some photos and wrote some notes. I went home after that and started drafing this entry so that it can be posted, which in the end will enable foreign visitors to navigate themselves around the market easily.

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