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| On the North-South Highway |
We drove up to Klang a week ago, to visit Mother and Susan. We must have driven up at least 10 times in the last 3 years since I found out the way there. And Klang is becoming a very familiar sight to us. There are always plenty to eat and see.
We have always enjoyed the long drive trip. The 5-hour drive to Klang has always been very relaxing, enjoyable, and therapeutic for both of us. Driving back from Klang is, however, quite tiring this time. I think it has got to do with our age.
Usually, we set off at 6 am from our home in the far Eastern part of Singapore and cleared Singapore Custom at Tuas 2nd Link before 7 am. By about 11 am, we would usually have reached Bukit Tinggi; drive around to recce the place; top up my petrol tank; then check in at Premiere Hotel. After refreshing ourselves, we would be on our way to bring Mother and Susan out for lunch. This part of the routine has always been the same.
For this trip, our stay in Klang was from 7 to 9 June.
On the first day, we brought Mother and Susan for Dim Sum lunch at Sea Lion. We also bought slices of Black Forest cakes and Blue Berry cake for mother - her favourite. After lunch, we drove to Mum's Godson, Ah Boon's coffee shop at Jalan Tun Abdul Razak for coffee. But, the coffee shop was closed for the day. Susan told me that, this is the only coffee shop where Mother would bother to drop by and sit there for coffee.
In the evening, Sue and I went to Restoran I-Dragon at Aeon Shopping Mall for dinner. The food at I-Dragon has always been good. We ordered Seafood Lamian, Cold Fried Brinjal, Szechuan Beef Lamian, and Jasmine Tea with Lemon Grass. The Seafood Lamian and Cold Fried Brinjal were delicious with very good sauce. We hope to bring Mother and Susan here for lunch the next time.
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| After We Have Almost Finished Eating - Seafood Lamian & Cold Fried Brinjal |
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| Night View of Bukit Tinggi from Premiere Hotel |
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| Morning View from Hotel |
The next day, we brought Susan out for Breakfast at Angcle Peoh. We arrived there at 9 am, but, Angcle Peoh opens only at 10 am. So we decided to take a car tour of Taman Chi Liung Wet Market.
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| There is supposed to be a very good Malay Nasi Lemak Store outside the Coffee Shop (closed for Ramadan) |
Angcle Peoh did not disappoint - the Penang Laksa, Char Kway Teow and Curry Noodles were up to mark. Really sedap.
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| Penang Assam Laksa |
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| Penang Curry Noodles |
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| My Favourite Char Kway Teow fried with Duck Eggs & plenty of 'Wok Hei' |
After that, we went down to Mother's place to just talk. We have a good talk. After that, we dropped by Tesco to buy Vit's Penang Assam Laksa, Penang White Curry and Penang Hokkien Mee. The Vit's range of noodles is not available in Singapore yet. I had tried the Penang Assam Laksa which Susan sent me a few months ago, and it tasted authentic and super delicious. And, you know what? We had KFC for dinner. The KFC in Klang is really different from Singapore - bigger, more moist, and super cheap. A huge 5 pieces meal costs only MYR 17+ (less than S$6)
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| Vit's Penang Assam Laksa, Hokkien Mee & White Curry Mee |
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| Our Vit's Penang Hokkien Mee |
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| Our Vit's Penang Assam Laksa |
The next morning, we drove to the famous BT Dim Sum for our breakfast. At 7 am, the place was quiet and peaceful. We enjoyed our Dim Sum and the environment.
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| BT Tim Sum -Another of Our Best Find in this Trip |
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| Great Dim Sum - All this for S$11 (including a big cup of Teh Tarik) |
Before we make our way home to Singapore, we detour to I-PO to 'Tapau' the famous Ipoh Crispy Roast Duck - freshly cooked for us to bring back to Singapore. On our way, we dropped by Mother's place to say Good-bye. Mother, Susan and 4th Uncle gave us plenty of food to bring back to Singapore - Yam, plenty of them; plenty of Bak Chang; Durians; Nian Gao; and dried Wanton Skin from Ayer Tawar. Look like we have more than enough to eat for the next 2 weeks.
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| Stewed Kong Bak with Yam - This is Super Super Delicious!!! |
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| The Famous Ipoh Crispy Roast Duck - The Best Buy! |
Klang's Bak Chang was very good - the leaves used to wrap the Bak Chang contributed to the flavourful taste. The durian is super tasty - the flesh is very thick and creamy. Very good durians. Sue loves the durians very much. As for the crispy duck - the best of the best - we eat it freshly roasted (they taught us to set the oven to 180 degrees C, and heat the duck for 5 minutes to get the duck in a freshly roasted crispy state!), and the remainder of the duck, cooked in 2 different ways - the meaty part was fried with Beansprout, and the harder part stewed with Chye Sim Kian Chye.
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Sue's Super Favourite Dessert - Cold Creamy Durian in Cold Green Bean Soup
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