mycc

Menara Taming Sari 觀光塔

Melaka River / 馬六甲河

Cycle Rickshaw / 人力車

防空洞

Maritime Museum

不明白為什麼那麼多亞洲的麵包或糕點店都是跟日本和法國有關，並常把兩國的麵包混為一談。就好像這間在馬六甲專門做不同樣式的 mille crêpes 店，從法文翻譯來是指 thousand pancakes / 千層薄煎餅，在 Nadeje 的網站介紹這千層糕是來自法國但下一段又說是日本的。最不明白的是他們的店名 Nadeje 是 '捷克文' ?! 指希望的意思。一切的不明白不要緊最緊要是食物要好吃。

從這餐廳的網站理解到他們想給予顧客一個在法國環境底下用膳的享受，要把餐桌、座椅、畫像等佈置得有濃厚法國風格。但我認為除了那張紫色的沙發比較法國式以外，他們的室內設計只是尚可，所以我們最後選擇坐上那張高貴的沙發!

我們分別選了一塊原味和棕櫚糖味(RM9)（在 melaka 一定要吃 gula melaka 吃到夠本 :P!）。

(+) 這糕點的功夫在於薄煎餅要做得夠薄夠軟，好讓食客輕易地用叉切下進食
(+) 第二樣就是餡要夠挺身，這樣才能撐得起整個糕餅，他們能成功做到這兩點

(-) 個人認為如果奶油減少一點，薄煎餅多幾塊，口感上可能不會那麼膩


(-) 很失望，以為餡會有些棕櫚糖味，可惜薄薄的棕櫚糖只是在表層的一半，另一半又是cream...


有點好奇想找出這甜點的熱量，把它的食譜找出，然後計了一計，得出結果:

Crêpe 的材料包括: 4 large eggs, 1tbsp sugar, pinch of salt, 500ml whole milk, 1/2 tsp baking powder, 2 drops of vanilla extract, 40g unsalted butter, 200g all purpose flour

希望大家有一個愉快的龍年，新一年最緊要記得吃、吃和吃!

繼續上一個馬六甲日誌，在雞場街 (Jonker Street) 的尾端向着馬六甲河就是很多旅客買紀念品的地方 - 三叔公。馬六甲大部份的商店已變得商業化了，應該給了地圖商不少廣告費，因而產品價格也跟着上升。目的是騙我們這些觀光者，但明知被騙，我們也要試一試在地圖上寫明必去的地方!

榴槤 Durian Cendol

(-) 普普通通的一碗吝嗇的刨冰，份量極少
(-) 吃不到榴槤肉，甜甜的榴槤茸感覺不新鮮

黃梨/ 鳳梨塔

陳年老桔

(+) 獨特的銀匙

(-) 淡淡和稀釋的，以為真的是封存了很久的陳年老桔...

Icy White Coffee 冰凍白咖啡

另外我們也嘗試了新山的白咖啡，味道太甜了。

It certainly took a while but finally we have internet access established at our crib here in UK! Continuing on the food trail of our Melaka Trip, we were determined to taste the authentic and best Chicken Rice Ball from Melaka.  After having tried Famosa Chicken Rice Ball previously, it made us question if we had got it right. After spending days of research and asking around, it seemed like we finally got the answer to it at Chung Wah Chicken Rice Ball.

We headed down to this corner coffeeshop located at a roundabout down Jalan Hang Jebat (basically the Jonker Walk stretch) at about 10am and there was already a queue! For the past few days that we were in Melaka, we had always walked past this place without paying much heed, but religiously, we joined the queue in search for the best chicken rice ball yet, amidst the light morning drizzle.

The accolades that lined the interior walls of the coffeeshop.

Seated just beside the boss of the coffeeshop, we had an opportunity to witness how he swiftly portioned out a plate of chicken rice for the diners. For the record, there was no menu available. Upon being shown to our table, we were effectively only asked how many persons' serving of chicken we wanted (3 in this case) and offered us their available beverages, homemade barley. So basically if you are after something more than your plate of chicken rice, try somewhere else.






(+) Very succulent and juicy tender chicken portions, arguably the best I had even in SG.
(+) Even the breast meat was very tender, unlike the usually dry offering.
(+) The accompanying gravy/sauce was very fragrant and enhanced the flavour of this simple plate of steamed chicken.

(-) Lack of vegetables to go along with the dishes.


(+) The perfect scoop of garlic-chili that was spicy enough to give an oomph 'kick'.

(-) Be sure to take more because this little bottle of gem was meant to be shared among a few tables of diners.

Chicken Rice Ball

(+) The chicken rice balls were very fragrant and there was a 'chicken' tangy taste to it.
(+) The balls were soft yet not overly soggy and not densely packed like the ones at Famosa.
(+) Noticeably grains of rice when split open, not simply being mashed up.
(+) 5 balls equated to one plate of rice of normal chicken rice.
(+) Was so tasty that I had to order an extra plate. (which I rarely do)

(-) Smaller in size compared to the ones offered at Famosa.

I wish to add that a true enjoyment of a perfect plate of chicken rice is not just about the steamed chicken itself, but an embodiment of the chili sauce, chicken rice and chicken meat as a whole. That being said, the verdict we are issuing is based on the overall taste.