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Thursday, May 23, 2013
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Saturday, May 11, 2013
To Lina & To All The Moms Of The World; Bless You & Happy Mother's Day! - Why are food trucks not welcome in Liberty Village?
Why are food trucks not welcome in Liberty Village?:
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To Lina
& To All The Moms Of The World; Bless You & Happy Mother's Day!
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Saturday, May 4, 2013
SAJIAN CITARASA KAMPUNG - GERAI NOMBOR 1
SAJIAN CITARASA KAMPUNG - GERAI NOMBOR 1:
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SAJIAN CITARASA KAMPUNG – SCK
SAJIAN CITARASA KAMPUNG – SCK
MEDAN Ipoh , Malaysia
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SAJIAN CITARASA KAMPUNG – SCK
FOOD PREPARED BY CHEF LINA
Please come to visit us and taste the most delicious food this side of Ipoh
SAJIAN CITARASA KAMPUNG – SCK
GERAI NO:1
Jalan Bakti, Rapat Setia,
Friday, April 12, 2013
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Tuesday, January 1, 2013
Thursday, November 22, 2012
Tuesday, November 20, 2012
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Friday, April 27, 2012
Wednesday, April 18, 2012
Tuesday, April 17, 2012
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Monday, December 26, 2011
Saturday, November 12, 2011
In Lah! La land
In Lah! La land
I followed her advice with my main course — chicken malay curry, served with a choice of parota or steamed rice (Rs 270), and the customised ‘noodle bowl’ (Rs 250). The former is a sumptuous preparation of creamy, green curry, with sufficient chunks of chicken. And, yes, the noodle bowl is customised — you can pick your choice of noodles, sauce, meats and vegetables.
I ordered flat noodles with zucchini, capsicum, broccoli and pok choy in soy garlic cilantro sauce.
Only a three-month-old venture, Lah! is already making good money and you can see why. The restaurant is packed during lunch and dinner hours and there is a waiting period of 10-15 minutes. The total revenue stands roughly at Rs 1.9 lakh every month. After paying the overheads and salaries to her five helpers — one waiter, three chefs and one steward — Maker saves between Rs 30,000 and Rs 50,000 a month. “It is still not what I was earning at the Taj, but I know I’ll get there,” she says, beaming with confidence.
I followed her advice with my main course — chicken malay curry, served with a choice of parota or steamed rice (Rs 270), and the customised ‘noodle bowl’ (Rs 250). The former is a sumptuous preparation of creamy, green curry, with sufficient chunks of chicken. And, yes, the noodle bowl is customised — you can pick your choice of noodles, sauce, meats and vegetables.
I ordered flat noodles with zucchini, capsicum, broccoli and pok choy in soy garlic cilantro sauce.
Only a three-month-old venture, Lah! is already making good money and you can see why. The restaurant is packed during lunch and dinner hours and there is a waiting period of 10-15 minutes. The total revenue stands roughly at Rs 1.9 lakh every month. After paying the overheads and salaries to her five helpers — one waiter, three chefs and one steward — Maker saves between Rs 30,000 and Rs 50,000 a month. “It is still not what I was earning at the Taj, but I know I’ll get there,” she says, beaming with confidence.
Friday, November 11, 2011
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