Today, I stumbled upon this banana chip stall at the Deepavalli bazaar at the Hindu temple in downtown JB. This was just one of the dozens of colourful temporary tent stalls selling food, clothes and trinkets during Deepavalli.
Restaurant name: Fried Banana Chip stall at Deepavalli Expo Address: Jalan Ungku Puan (outside Sri Raja Mariamman Temple) Johor Bahru Map: http://goo.gl/maps/YJyoo GPS: 1.458872,103.763701 Hours: 12;00noon to 9:00pm No pork, no lard, no Halal cert
I was browsing the stalls when a blaze of flying banana chips shot across my eye.
Then these men looking like a music band shooting sliced bananas point blank at rapid fire into a large wok of boiling oil stopped me in my tracks.
I looked around and realised that this was like a small efficient banana chip factory. The process starts with peeling the bananas at the stall. (These are more accurately known as plantains - a close cousin of bananas but larger, firmer and lower in sugar.)
The bananas peeled and ready for slicing and frying.
The banana chips are fried salt free. Just real bananas sliced on the spot and dropped straight into the hot oil with nothing added.
The fried banana chips almost done :)
Freshly fried banana chips :D Notice how free of oil and grease the baskets are?
Each plastic bag of freshly fried banana chips sells at RM15.
Each paper bagful sells for RM5, which isn't cheap. But, it's crackly crispiness is addictive. I finished my bagful within minutes :P
There isn't too much taste or flavour in the banana chip - just a very slight gritty sweetness. It is just fried unripe pulp. Banana (plantain) chips are stiffer and denser than potato chips. It also has nicer texture and are quite healthy for something fried. Best thing is, these chips are not greasy. Even after a whole bagful all by myself, I did not feel any rancid or oily aftertaste. This banana chips make for pretty guilt free munching :-P
I love these chips :)
Unfortunately, this stall opens only during Deepavalli. At other times, these men go back to their normal jobs.
Date visited: 1 Nov 2013
Today, I stumbled upon this banana chip stall at the Deepavalli bazaar at the Hindu temple in downtown JB. This was just one of the dozens of colourful temporary tent stalls selling food, clothes and trinkets during Deepavalli.
Restaurant name: Fried Banana Chip stall at Deepavalli Expo Address: Jalan Ungku Puan (outside Sri Raja Mariamman Temple) Johor Bahru Map: http://goo.gl/maps/YJyoo GPS: 1.458872,103.763701 Hours: 12;00noon to 9:00pm No pork, no lard, no Halal cert
I was browsing the stalls when a blaze of flying banana chips shot across my eye.
Then these men looking like a music band shooting sliced bananas point blank at rapid fire into a large wok of boiling oil stopped me in my tracks.
I looked around and realised that this was like a small efficient banana chip factory. The process starts with peeling the bananas at the stall. (These are more accurately known as plantains - a close cousin of bananas but larger, firmer and lower in sugar.)
The bananas peeled and ready for slicing and frying.
The banana chips are fried salt free. Just real bananas sliced on the spot and dropped straight into the hot oil with nothing added.
The fried banana chips almost done :)
Freshly fried banana chips :D Notice how free of oil and grease the baskets are?
Each plastic bag of freshly fried banana chips sells at RM15.
Each paper bagful sells for RM5, which isn't cheap. But, it's crackly crispiness is addictive. I finished my bagful within minutes :P
There isn't too much taste or flavour in the banana chip - just a very slight gritty sweetness. It is just fried unripe pulp. Banana (plantain) chips are stiffer and denser than potato chips. It also has nicer texture and are quite healthy for something fried. Best thing is, these chips are not greasy. Even after a whole bagful all by myself, I did not feel any rancid or oily aftertaste. This banana chips make for pretty guilt free munching :-P
I love these chips :)
Unfortunately, this stall opens only during Deepavalli. At other times, these men go back to their normal jobs.
J.H. Lovely Sweets is a small corner shop along Jalan Trus tucked between the Gurdawa Sahib Sikh temple and the Hindu temple. Was feeling famish as I was hurrying by and I remembered my friend Gwen mentioned this stall. So I decided to stop and check out the shop.
The shop is basically an one-man operation. Goldy the boss came from Punjab (India) about 10 years ago to work in a restaurant. When the restaurant closed two years later, Goldy opened J.H. Lovely Sweets and has not looked back since. Today, J.H. Lovely Sweets has become a popular gathering place for the JB Sikh community.
A happy group of Singapore tourists. Still with their luggage in tow, they checked in at J.H. Lovely Sweets first before proceeding to their hotel. They have been doing this for years as they love the food at J.H. Lovely Sweets. From them, I understand that J.H. Lovely Sweets is the only Punjabi food shop in JB.
I wanted something filling, so I ordered an Aloo Pratha which is Indian flat bread filled with soft curried potatoes.
Goldy flattening my Aloo Pratha, getting it ready for the pan.
The Aloo Pratha ready and on the way to my table :)
My Aloo Pratha at RM4.00. I heard one of the Singapore ladies exclaiming "power packed!" when she bite into her Aloo Pratha. For me, it certainly was a good filling meal though I prefer my bread more crispy. I also found the flavour of the curried potatoes and bread quite mild.
Next time, I shall try the kosong chapati and eat it with some of the side dishes.
The simple dahl that came with my Aloo Pratha.
Each table has a bottle of this "Lady's Choice" but it is not peanut butter.
The thing with me is, being unsure doesn't stop me from trying something in big portions. I scooped a large dollop from the "Lady's Choice" bottle and plonked it on my pratha. It turned out to be lime with salt and spices. Too sour for me :P As I was brought up not to waste food, I ate up what I took anyway.
My new found friends showed me that the best way to enjoy chapati is with our hands.
Prices of everything is neatly and clearly laid out. Such a small stall, serves so many things. Amazing.
Some of traditional sweets at J.H. Lovely Sweets. I am saving these for the next makan session with Gwen. She is very knowledgeable about Indian cuisine and it would be wonderful to have her help me appreciate these sweets.
Goldy's business card on the squeeze bottle of mint sauce.
J.H. Lovely Sweets shop is to the right of Gurdawa Sahib Sikh temple.
Restaurant name: J.H. Lovely Sweets Address: Jalan Trus (opposite Galleria Kotaraya shopping centre) Map: http://goo.gl/maps/ch3uD GPS: 1.459301,103.763535 Hours: 9:30am to 9:30pm No pork, no lard, no Halal cert (vegetarian)
Date visited: 2 Aug 2013
J.H. Lovely Sweets is a small corner shop along Jalan Trus tucked between the Gurdawa Sahib Sikh temple and the Hindu temple. Was feeling famish as I was hurrying by and I remembered my friend Gwen mentioned this stall. So I decided to stop and check out the shop.
The shop is basically an one-man operation. Goldy the boss came from Punjab (India) about 10 years ago to work in a restaurant. When the restaurant closed two years later, Goldy opened J.H. Lovely Sweets and has not looked back since. Today, J.H. Lovely Sweets has become a popular gathering place for the JB Sikh community.
A happy group of Singapore tourists. Still with their luggage in tow, they checked in at J.H. Lovely Sweets first before proceeding to their hotel. They have been doing this for years as they love the food at J.H. Lovely Sweets. From them, I understand that J.H. Lovely Sweets is the only Punjabi food shop in JB.
I wanted something filling, so I ordered an Aloo Pratha which is Indian flat bread filled with soft curried potatoes.
Goldy flattening my Aloo Pratha, getting it ready for the pan.
The Aloo Pratha ready and on the way to my table :)
My Aloo Pratha at RM4.00. I heard one of the Singapore ladies exclaiming "power packed!" when she bite into her Aloo Pratha. For me, it certainly was a good filling meal though I prefer my bread more crispy. I also found the flavour of the curried potatoes and bread quite mild.
Next time, I shall try the kosong chapati and eat it with some of the side dishes.
The simple dahl that came with my Aloo Pratha.
Each table has a bottle of this "Lady's Choice" but it is not peanut butter.
The thing with me is, being unsure doesn't stop me from trying something in big portions. I scooped a large dollop from the "Lady's Choice" bottle and plonked it on my pratha. It turned out to be lime with salt and spices. Too sour for me :P As I was brought up not to waste food, I ate up what I took anyway.
My new found friends showed me that the best way to enjoy chapati is with our hands.
Prices of everything is neatly and clearly laid out. Such a small stall, serves so many things. Amazing.
Some of traditional sweets at J.H. Lovely Sweets. I am saving these for the next makan session with Gwen. She is very knowledgeable about Indian cuisine and it would be wonderful to have her help me appreciate these sweets.
Goldy's business card on the squeeze bottle of mint sauce.
J.H. Lovely Sweets shop is to the right of Gurdawa Sahib Sikh temple.
Restaurant name: J.H. Lovely Sweets Address: Jalan Trus (opposite Galleria Kotaraya shopping centre) Map: http://goo.gl/maps/ch3uD GPS: 1.459301,103.763535 Hours: 9:30am to 9:30pm No pork, no lard, no Halal cert (vegetarian)
My friend Jo-Hann introduced me to Agneey's Cuisine Indian Restaurant - he has been eating here since his childhood. Actually, Agneey's Cuisine is an old name in Johor Bahru that needs no introduction for the Indian community here.
Agneey's Cuisine is the place I will bring guests for a good Indian meal in a clean and cosy, no frills environment (with air con), at reasonable prices.
I've been to Agneey's three times so far and these are what we had.
The plain kosong dosai or thosai. Crispy at the edges, moist and soft inside, pleasant wheat aroma. Perfect for dipping and soaking up the three signature steel bowls of curry gravy that come with it. Impossible to get tired of this Indian staple.
Our poori. A puffed up fried wheat ball with hot air. Ours deflated too quickly for me to take a picture of it in its full blown glory - this picture of it in it's half deflated state.
One of the lovely chutneys that come with the poori. This one is made with chopped potatoes and stewed in curry and spices. So good, I ate this on its own.
Roti canai (prata) kosong. Crispy, not overly greasy. So basic, so good!
Masala chicken thigh, yummy! Plump chicken thigh wrapped in a thick gravy made with a blend of numerous spices. Dye and aromas seeped deeply into my fingers - I had to clean them by sucking my fingers to get rid of the reddish colour and fragrance. Now, this is truly finger licking good!
I love Indian bitter gourd. So, these bitter gourd fried with chili and spices is a "must order" for me. Sliced pulpy gourd fried to a crisp outside with a slight tenderness remaining inside.
More bitter gourd, this time fried with batter and fragrant curry leaves. Told you, I love this :P
I am also a sotong (squid) lover and would always order some whenever it is available. I like the bouncy chewiness of sotong and the tangy spicy stew it is cooked in.
Curried mashed potatoes.
Curried spinach.
A dollop of sambal chili.
Vada, the versatile ubiquitous Indian "donut". I like to eat this with a raw green chili pepper. Yums!
Agneey's masala tea - full bodied and with robust flavours. No bubbly froth?! No problem. This tea tastes great.
So far, I've been to Agneey's Cuisine three times and I have been eating just the simple dishes from their extensive menu. Every time, I am pleased with Agneey's delicious food. I am sure I will be back at Agneey's many more times to try their other dishes.
Restaurant name: Agneey's Cuisine Indian Restaurant Address: 33, Jalan Titiwangsa 3/3, Taman Tampoi Indah, Johor Bahru Map: http://goo.gl/maps/dhikk GPS: 1.505962,103.688573 Hours: 10:00am to 10:00pm No pork, no lard, no Halal cert
Dates visited: 23 Jul 2013
My friend Jo-Hann introduced me to Agneey's Cuisine Indian Restaurant - he has been eating here since his childhood. Actually, Agneey's Cuisine is an old name in Johor Bahru that needs no introduction for the Indian community here.
Agneey's Cuisine is the place I will bring guests for a good Indian meal in a clean and cosy, no frills environment (with air con), at reasonable prices.
I've been to Agneey's three times so far and these are what we had.
The plain kosong dosai or thosai. Crispy at the edges, moist and soft inside, pleasant wheat aroma. Perfect for dipping and soaking up the three signature steel bowls of curry gravy that come with it. Impossible to get tired of this Indian staple.
Our poori. A puffed up fried wheat ball with hot air. Ours deflated too quickly for me to take a picture of it in its full blown glory - this picture of it in it's half deflated state.
One of the lovely chutneys that come with the poori. This one is made with chopped potatoes and stewed in curry and spices. So good, I ate this on its own.
Roti canai (prata) kosong. Crispy, not overly greasy. So basic, so good!
Masala chicken thigh, yummy! Plump chicken thigh wrapped in a thick gravy made with a blend of numerous spices. Dye and aromas seeped deeply into my fingers - I had to clean them by sucking my fingers to get rid of the reddish colour and fragrance. Now, this is truly finger licking good!
I love Indian bitter gourd. So, these bitter gourd fried with chili and spices is a "must order" for me. Sliced pulpy gourd fried to a crisp outside with a slight tenderness remaining inside.
More bitter gourd, this time fried with batter and fragrant curry leaves. Told you, I love this :P
I am also a sotong (squid) lover and would always order some whenever it is available. I like the bouncy chewiness of sotong and the tangy spicy stew it is cooked in.
Curried mashed potatoes.
Curried spinach.
A dollop of sambal chili.
Vada, the versatile ubiquitous Indian "donut". I like to eat this with a raw green chili pepper. Yums!
Agneey's masala tea - full bodied and with robust flavours. No bubbly froth?! No problem. This tea tastes great.
So far, I've been to Agneey's Cuisine three times and I have been eating just the simple dishes from their extensive menu. Every time, I am pleased with Agneey's delicious food. I am sure I will be back at Agneey's many more times to try their other dishes.
Restaurant name: Agneey's Cuisine Indian Restaurant Address: 33, Jalan Titiwangsa 3/3, Taman Tampoi Indah, Johor Bahru Map: http://goo.gl/maps/dhikk GPS: 1.505962,103.688573 Hours: 10:00am to 10:00pm No pork, no lard, no Halal cert
My friend Gwen invited me together with Peggy Loh to the newly opened Grand GEM at Grand BlueWave Hotel. It was a great evening of scrumptious Indian cuisine and very fine company. Gwen who is a fan of Indian cuisine shares with us her experience of the evening in this guest post. Thank you Gwen! for a wonderful evening and this delicious guest post.
It was a cold and wet Monday evening. I was so looking forward to dinner. Not because I was that hungry. Not because I was so “tam chiak” either. It was because I was going to have dinner with two local celebrities. One is Ms Peggy Loh, whose stories I have followed since NST’s Travel Times and now Johor Streets. She has also entered the blogosphere and so I can reread her Johor stories at leisure. I have long admired her warm writing style and her topics are close to my home and heart. The other is Tony Johor Kaki, an award-winning blogger with an appetite bigger than mine and a thirst for adventure and discovery beyond my sofa surfing. And Tony is Singaporean – so must give due respect to him for crossing the Causeway to eat (no more makan place in the little red dot for him to discover meh?).
Dinner was at a pretty new name in Johor Bahru. The Grand GEM at the lobby of the Grand BlueWave Hotel Johor Bahru was officially open 2 months ago today (I’m writing this on 11th July – you do the math). The restaurant manager, Mr. Thiaga, described it as an Indian fine dining restaurant. The GEM Group has 4 Indian restaurants in Kuala Lumpur and this one in Johor Bahru, is their flagship outlet.
The décor is opulent. There are golden statues at the entrance, a trompe l’oeil on the wall, flowing fountains for fengshui, sparkly vases and peacock and elephants sitting on countertops. Yup, sure looks good … now what about the food?
Tony and I started with hot masala chai. It’s tea leaves and spices simmered in cow’s milk (we were told that it was indeed fresh cow’s milk).
They also served papadums with bright green mint chutney to whet our appetites.
Peggy and company came soon after and had cold mango lassi and hot spiced milk (like masala chai but without the tea).
For appetizers, we were introduced to the sizzling tandoori platter. It was seekh kebab (minced lamb), fish tikka, murgh badami (chicken) and a tandoori chicken thigh served on a naan that was smoking from the heat of the hotplate. The naan served to protect the meats from getting further cooked and burnt while keeping the meats warm. Everything was well marinated but we agreed that the murgh badami was the tastiest of all. The tender chicken breast was marinated in an almond paste, spices and yogurt and roasted in the tandoor. Delishhhh!
Oh, before I describe the main course, let me tell you how these food gurus operate!
Every time the waiters came to the table with a new dish, both Peggy and Tony would whip their cameras out and hog the food. They whisked the food away to a well-lit table and set on photographing it from multiple angles … “spoons pointing in the same direction …. Don’t get in the way of my light …” Obsessive’lah these people. By the time I got to eat, all the food was cold.
They also photographed the chefs (cajoling them out of the kitchen) and grilled them with questions. We found out that the chefs were from Delhi, Orissa and Tamilnadu, each in charge of different types of food preparations. The nervous chefs were unused to the spotlight and I could see how shy they were to have cameras pointed at them.
Our main course consisted of biryani rice, naans (butter and plain) and mint paratha with chicken tikka masala, mutton rogan josh, fish moilee, bhindi pitley and sizzling prawns. It represented food from different Indian states.
The fiery mutton rogan josh is a famous Kashmiri dish.
Chicken tikka masala is a popular dish in Delhi (and north India).
Fish moilee and the sizzling prawns are from Kerala, and bhindi pitley is a Tamil dish.
There are Bengali, Chettinad and Punjabi dishes on the menu as well – but that will have to wait for another day.
I enjoyed the chicken tikka masala most. The tandoori roasted chicken was tender and the gravy was mildly spicy and creamy.
The sizzling prawns came with an omelette on the hotplate, reminding me of Chinese hotplate tofu. The fish moilee and sizzling prawns were cooked in a coconut gravy, which gave away their Kerala origins. These dishes would have been better with steamed white rice because the flavours were so rich that they battled with the fragrant biryani rice for our palate’s attention.
I found the bhindi pitley to be an unusual dish. Bhindi is ladyfingers or okra (similar to the Malay pronunciation “bendi”). Thinly sliced ladyfinger is lightly battered, deep fried and tossed in curry leaves and chopped groundnuts. I have never eaten this in any Indian restaurant.
After all that food, Peggy decided that we should have rasam. Rasam is a peppery, sharp and tart soup. It is made with tamarind and spices and aids digestion. Yup, sure sounds good. For comparison, she ordered the original rasam and then, their Nandu Rasam which has crab. Crabby rasam wins hands down. The meaty savoury sweetness (umami) of the crab mellows the sharpness and tartness of the soup - still peppery, but now more rounded and robust.
Finally we have dessert - sweet, sweet Indian sweets to put out the fire of all that spicy food in our bellies. We had a frozen creamy dessert called “kulfi” (I was told not to think of it as ice cream, but it’s hard not to when I love ice cream so much – so, this falls short on my list).
We had “kesari” which is a sweet semolina pudding flavoured with ghee and cardamom.
We also indulged in the super-sweet “gulab jamun” which are deep fried milk balls immersed in a rose and cardamom scented syrup. Gulab means rose in Hindi, hence the name. The sweetness clung heavily to our palates.
I was disappointed that they did not have their signature dessert which is the Gajjar Halwa (carrot halwa). I was told later, that the chef was not satisfied with the quality and taste of his carrot halwa that day and decided not to serve it at all. So I must come back again. I would have anyway. There’s so much more to try.
A big thank you, to Tony and Peggy with her food tasters, for the lovely dinner company. May we have more breakfasts, brunches, lunches, dinners, suppers and in-betweens to come! Cheers!
Restaurant name: The Grand GEM (at Grand BlueWave Hotel) Address: Jalan Bukit Meldrum, Johor Bahru Map: http://goo.gl/maps/oAc8E GPS: 1.460626,103.768948 Hours: 11:00am to 11:00pm Halal
Date visited: 8 Jul 2013
My friend Gwen invited me together with Peggy Loh to the newly opened Grand GEM at Grand BlueWave Hotel. It was a great evening of scrumptious Indian cuisine and very fine company. Gwen who is a fan of Indian cuisine shares with us her experience of the evening in this guest post. Thank you Gwen! for a wonderful evening and this delicious guest post.
It was a cold and wet Monday evening. I was so looking forward to dinner. Not because I was that hungry. Not because I was so “tam chiak” either. It was because I was going to have dinner with two local celebrities. One is Ms Peggy Loh, whose stories I have followed since NST’s Travel Times and now Johor Streets. She has also entered the blogosphere and so I can reread her Johor stories at leisure. I have long admired her warm writing style and her topics are close to my home and heart. The other is Tony Johor Kaki, an award-winning blogger with an appetite bigger than mine and a thirst for adventure and discovery beyond my sofa surfing. And Tony is Singaporean – so must give due respect to him for crossing the Causeway to eat (no more makan place in the little red dot for him to discover meh?).
Dinner was at a pretty new name in Johor Bahru. The Grand GEM at the lobby of the Grand BlueWave Hotel Johor Bahru was officially open 2 months ago today (I’m writing this on 11th July – you do the math). The restaurant manager, Mr. Thiaga, described it as an Indian fine dining restaurant. The GEM Group has 4 Indian restaurants in Kuala Lumpur and this one in Johor Bahru, is their flagship outlet.
The décor is opulent. There are golden statues at the entrance, a trompe l’oeil on the wall, flowing fountains for fengshui, sparkly vases and peacock and elephants sitting on countertops. Yup, sure looks good … now what about the food?
Tony and I started with hot masala chai. It’s tea leaves and spices simmered in cow’s milk (we were told that it was indeed fresh cow’s milk).
They also served papadums with bright green mint chutney to whet our appetites.
Peggy and company came soon after and had cold mango lassi and hot spiced milk (like masala chai but without the tea).
For appetizers, we were introduced to the sizzling tandoori platter. It was seekh kebab (minced lamb), fish tikka, murgh badami (chicken) and a tandoori chicken thigh served on a naan that was smoking from the heat of the hotplate. The naan served to protect the meats from getting further cooked and burnt while keeping the meats warm. Everything was well marinated but we agreed that the murgh badami was the tastiest of all. The tender chicken breast was marinated in an almond paste, spices and yogurt and roasted in the tandoor. Delishhhh!
Oh, before I describe the main course, let me tell you how these food gurus operate!
Every time the waiters came to the table with a new dish, both Peggy and Tony would whip their cameras out and hog the food. They whisked the food away to a well-lit table and set on photographing it from multiple angles … “spoons pointing in the same direction …. Don’t get in the way of my light …” Obsessive’lah these people. By the time I got to eat, all the food was cold.
They also photographed the chefs (cajoling them out of the kitchen) and grilled them with questions. We found out that the chefs were from Delhi, Orissa and Tamilnadu, each in charge of different types of food preparations. The nervous chefs were unused to the spotlight and I could see how shy they were to have cameras pointed at them.
Our main course consisted of biryani rice, naans (butter and plain) and mint paratha with chicken tikka masala, mutton rogan josh, fish moilee, bhindi pitley and sizzling prawns. It represented food from different Indian states.
The fiery mutton rogan josh is a famous Kashmiri dish.
Chicken tikka masala is a popular dish in Delhi (and north India).
Fish moilee and the sizzling prawns are from Kerala, and bhindi pitley is a Tamil dish.
There are Bengali, Chettinad and Punjabi dishes on the menu as well – but that will have to wait for another day.
I enjoyed the chicken tikka masala most. The tandoori roasted chicken was tender and the gravy was mildly spicy and creamy.
The sizzling prawns came with an omelette on the hotplate, reminding me of Chinese hotplate tofu. The fish moilee and sizzling prawns were cooked in a coconut gravy, which gave away their Kerala origins. These dishes would have been better with steamed white rice because the flavours were so rich that they battled with the fragrant biryani rice for our palate’s attention.
I found the bhindi pitley to be an unusual dish. Bhindi is ladyfingers or okra (similar to the Malay pronunciation “bendi”). Thinly sliced ladyfinger is lightly battered, deep fried and tossed in curry leaves and chopped groundnuts. I have never eaten this in any Indian restaurant.
After all that food, Peggy decided that we should have rasam. Rasam is a peppery, sharp and tart soup. It is made with tamarind and spices and aids digestion. Yup, sure sounds good. For comparison, she ordered the original rasam and then, their Nandu Rasam which has crab. Crabby rasam wins hands down. The meaty savoury sweetness (umami) of the crab mellows the sharpness and tartness of the soup - still peppery, but now more rounded and robust.
Finally we have dessert - sweet, sweet Indian sweets to put out the fire of all that spicy food in our bellies. We had a frozen creamy dessert called “kulfi” (I was told not to think of it as ice cream, but it’s hard not to when I love ice cream so much – so, this falls short on my list).
We had “kesari” which is a sweet semolina pudding flavoured with ghee and cardamom.
We also indulged in the super-sweet “gulab jamun” which are deep fried milk balls immersed in a rose and cardamom scented syrup. Gulab means rose in Hindi, hence the name. The sweetness clung heavily to our palates.
I was disappointed that they did not have their signature dessert which is the Gajjar Halwa (carrot halwa). I was told later, that the chef was not satisfied with the quality and taste of his carrot halwa that day and decided not to serve it at all. So I must come back again. I would have anyway. There’s so much more to try.
A big thank you, to Tony and Peggy with her food tasters, for the lovely dinner company. May we have more breakfasts, brunches, lunches, dinners, suppers and in-betweens to come! Cheers!
Restaurant name: The Grand GEM (at Grand BlueWave Hotel) Address: Jalan Bukit Meldrum, Johor Bahru Map: http://goo.gl/maps/oAc8E GPS: 1.460626,103.768948 Hours: 11:00am to 11:00pm Halal
