My Malaysian Story

Family
Five generations

My brothers and I are products of inter-cultural love stories that have spanned several generations.  While our identity cards insist that we are Indians, the reality is that our blood runs thick with a multitude of Malayan colours.  My mother’s forefathers sought their fortune in this land a long time ago, before the flash of immigration in the last century, while my father’s roots, two generations before his, were set in India.

My brothers and I are a product of an inter-cultural love story in the nineteen sixties.  He was a patient in a hospital in Perak, and she, the nurse.  They fell in love despite the protests of their respective families, but over the decades eventually won the hearts of their future families.  They will attest that it was not easy to overcome the racial bias that existed then, but they will also tell you that they succeeded in overcoming it by being true to themselves and by demonstrating unconditional love.

I will believe this and I will live this.

Happy Independence Day, Malaysia.

*Acknowledgement: 1st pic courtesy of cousin, Kevin Thomas

My Shu Uemura Happy Birthday

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Yummy birthday cake by Delectable by Su

Until last week, I had only tried cupcakes and the regular fare at Delectable by Su, and so I was pretty pleased when my Shu Uemura Birthday Party ended with a sweet bang.  The birthday cake was a rustic looking sandwich with oodles of cream, chocolate ganache and strawberries, rich and absolutely sinful. Su takes baking and decorating very seriously as can be seen from her prettily decorated cakes.

Shu collage

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Thank you, Shu Uemura, for throwing me such an amazing birthday party.   I am in love with the Autumn/Winter 2010 makeup palette filled with all my favourite colours (purple being one of them), now in my makeup pouch together with my Shu Uemura makeup brushes which I bought last year and can’t do without.  Seriously, those brushes are so soft and impart colour on the face so well that I can’t imagine how I survived without them.  And the lashes!  Such a pain to put them on, but they’re lovely.   I have several sets of Shu Uemura lashes which I stare at regularly but rarely put on because I’m useless (yes, I’m better at catching peanuts with chopsticks than applying fake eyelashes), so I’m glad we had a chance to learn how to put them on.   The final collage shows me and my friends with our falseys on, while the earlier collages show the torture tools employed.

Shu collage

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Shu collage

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Shu collage

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Shu collage

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And after all that, we supped at Poco Homemade with simple bowls of noodles and rice.

Shu collage

Shu collage

Boys weren’t allowed at my Shu Uemura party.   But they crashed it anyway.

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11femmes (1)

Thanks, Jonathan Ooi and Shirley How of Shu Uemura for generously organising a birthday party for me.
Non-collaged photographs were taken by my BFF. Thank you!
Thank you, Kenny Mah, for giving me the final collage even if you weren’t invited to my party.

1. Yummy Hari Raya cakes by Just Heavenly; and 2. Hennessy X.O presents Appreciation Grows Gastronomy 2010 with Chef Alvin Leung

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1.

You’ve got to try Just Heavenly’s Indonesian Spiced Marble Cake and Sugee Fruit Cake, two of the specially packaged Hari Raya offerings this year.  The cakes are moist and flavourful and guaranteed to add inches to the waistline because you just can’t stop at one slice.  The Sugee Fruit Cake is Nigel Skelchy’s family recipe, made of semolina mixed with sugared wintermelon, citrus peel, nuts and golden raisins.   The Spiced Marble cake is quite similar to the Indonesian layer cake (but this has swirls, as opposed to layers, of colour), with hints of cinnamon, nutmegs and mixed spice in a moist butter cake.  These are all packaged in a lovely gift box.

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There are other gorgeous specialty Hari Raya cakes as well. Details and pricing are available on Just Heavenly’s website.

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2.

When I was planning my Hong Kong trip which took place a couple of months back, top on my list was a visit to Two Michelin-starred restaurant Bo Innovation headed by Chef Alvin Leung.  I was attracted to his different approach to modern Chinese cooking – glamourising and reinterpreting many familiar Chinese dishes.   Several turns of events decided my fate and I never made it to that restaurant, and I was haunted by dreams of uneaten molecular xiu long bao.  Luckily for me, Alvin Leung will be in Malaysia soon, from September 20 to 25, 2010 specifically, and cooking at a specially constructed “dome” on the grounds of Bukit Kiara Equestrian Club.   His visit to Malaysia is part of the Hennessy X.O Appreciation Grows series.   Tickets are priced at RM800 per person.

For further information, please call 03-2178 0230 or log on to http://www.hennessyxo.com.my/.

Hennessy X.O Chef Alvin Leung