Audees Nite

Audees Cuisine . Wine . Jazz @ Burmah Road.

We tried out this Audees on Saturday night. Phew ~! We 7x managed to reserve a joined table finally without advance booking. *sweating* Sitting behind us was the Pensonic blah blah blah whom we no need to mention here lah har....hmm...including one of their chinese spokesmen aka the Mr.Postman.

So you can see lah from the pic below that sitting inside got aircond + live guitar music song loh *All of us enjoyed the songs lah. That singer got sa-sa voice, I like it!* whereas sitting 'outside' har (left bottom), a bit hot lah + no music loh. So you better do reservation if you are thinking of going k. (04-2298022)

That day set dinner was at RM68++. I 'sum see see' too but ended up none of us ordered. We opted for ala carte menu coz like that then only we can choose our own special desserts mah. :)

Clockwise : garlic bread, pumpkin soup, spaghetti marinara, honey roast duck spaghetti, lamb combo, grilled salmon. Aiks, I forgot to snap soft crab spaghetti leh(!).
Ya lah, I was the one choosing marinara loh coz I missed the seafood marinara spaghetti with big juicy scallops back in Cafe 8 at SF one so much. Mana tau ......ai........disappointed loh. Somemore I got to eat those shredded shells in my spaghetti tim! Next time no more ala carte liao, must go for set liao.
Oh ya, the lamb was heard to be good lah. The rest should be good too except the soft crab spaghetti kua.

Desserts : Warm apple cake, tiramisu, forgot-dunno-what . The desserts were all pretty good. Its tiramisu came with very strong wine taste inside oh. :) My apple cake was good but lacking 'special' surprise for me loh coz "hmm....how come the taste was like the 'roti' dessert that I used to eat in canteen one ah?"! :p

Hehe....got bamboo bench oh inside the toilet. So nice leh for ladies toilet. :)


After dinner, we went to upstair for jazz live band performance.


We were lucky that we got the 'exclusive' private corner reserved. Super soft cozy sofas that made you melting on it!
We were lucky also lah for some of us were treated free for a few glasses of drinks by its taukeh including 'Hot Lovers' and the rest of I-dunno-what-it-called drinks. I guess those free drinks added up the amount should be more or less equivalent to what we ordered kua.

They were pretty fresh. Just came back from US. That's what I heard lah.

Hock Chuan Heong (福泉香)

Hock Chuan Heong (福泉香) @ 344-G-5, Pengkalan Weld (sea-side) , 10300 Penang. (04-2611004)

The genuine hokkien cuisine

Chineses tea




Char tao kua

Char oe mee

Char tang hoon


Char oe chian

Bak kee



Goh Chew kopitiam @ New Lane



Hu Bak char mee hoon mee (Fried fish with fried mee hoon mee). They use very fresh fish meat. On the spot they chop and fry one. Be patient to wait for your order ah.


Snowhill Cafe set lunch @Jalan Tengah

Kam Heong Chicken Rice (RM5.90)

Hakka mee @ Pantai Jerjak

Homecook char mee

冬菇发法 (huat hiao kor)

All-year-long mushrooms ready made-to-eat!

A modified method from the HK NextMagazine双如谈食 written by 黄双如. Whatever Shuang Ru taught you one were all very high standard type, using all the super high class ingredients, all the super ho liao tools and super tedious methods. She is so par pai until she purposely opened a grocery shop at HK Zhong Wan which imports and sells only SUPER high class ingredients. So far of all the issues I read, I only found this one 'useful' to me. Back from 2001 one.:)

What she taught : Use the super high class mushrooms, Japan breed but grown in China.
What I did : China one. See pic below.

What she taught : Soak the mushrooms for 48 hours. Change water every day and night.
What I did : Soak for 24 hrs. Change water once / twice (up to you).

After-24-hours look. Cut away the stems.

What she taught : Use tai bai fen (太白粉) to rub clean the mushroom bodies.

What I did : No need.

What she taught : Put into stainless steel pot, add in France made Rougie Goose Oil (鹅油) 1 tablespoon, add water 4-6 bowls (cover up the mushrooms as standard) and cook with low heat for 7-8 hours.

What I did : Put into slow cooker, add in mua eu (麻油) 1 tablespoon, add water 4-5 bowls (cover up the mushrooms as standrd), cook with high heat till boiled then change to low heat for 7-8 hours. I also put in the stems :)

What she taught : Let the whole thing turn cool. Segregate and pack the mushrooms (together with the soup) into different small bags and store in the freezer compartment.

What I did : same.

So this is how they look like after frozen.

Therfore you can take out anytime, reheat or add any other flavours to fry and etc as and when you wish/need.