Nuove Possibilità

Lamee Restaurant located at the Delima area. My parents been there for few times before and this is my first time dining there. From the facet, it looks like any other ordinary malay restaurant. But this one is bit different from the rest coz it serves authentic north-eastern ramen (according to the menu).

Menu (din show all in this photo) with a variety of laMee Soup, laMee Dry, and laMee goreng. The price is pretty reasonable and the portion is big!

Steamed/pan-fried dumplings and steamed small paus~

Crispy chinese pancake can be found here too!

Other than ramen, they do have some western foods like fish and chips~

“Zha Jiang Mian” has been one of my favourite foods and i alwayz have that when i go to Esquire kitchen. And yeah, i ordered this for my dinner~

Milo Godzilla? Read from the text that this drinks originated from Singapore and now they are serving it in Brunei as well…

The chinese chef performing the art of making lamee (ramen) from the kitchen which is made visible to the patrons~

My glass of ice lemon tea

My “Zha Jiang Mian” that tasted pretty good. There;s some dried chilli flakes covered beneath the egg and it gives the noodle a lil spicy taste~ the noodle is very Q and yummy but after eating for sometime, u will feel bit sick coz the noodle portion is too much~

Chinese herbs beef lamee (ramen) ordered by my dad.

Chef’s seafood lamee (ramen).

Four steamed small paus. The skin is bit too thick for my liking~

Pan-fried dumplings which is more delicious than the previous steamed small paus. I like the crispy texture at the underneath and soft skin ontop with ’soup’ oozing out when u bite them in ur mouth~ Yet another full meal

Thiam Hock Restaurant which is famed for its curry fish head and if u happen to be in Brunei, do drop by coz their foods are nice. It;s located in Gadong nearby the mall, and in the same building as the famed pirated outlets.

The interior is well designed and creates a comfortable dining environment.

The infamous curry fish head. Very fresh fish! Thou i can;t take spicy foods, i still consumed it

“Zao Pai Tofu”.

Kailan fried Kailan. A unique dish with crispy fried kailan leaves and nicely steamed stems.

A wonderful and full dinner with my parents. Shiawase feel~

A new glasses from my trip back to BSB. I like the thin front metal frame. It hides the lens perfectly and at the same time, it has got plastic sides. Good for sweaty people like me. IF it;s metal frame, it gets rusty pretty easily~ Can;t seem to find any info online bout Emmer Zecna thou i saw one of its flagship store in Sunway Pyramid. U guyz got any idea where the designer is from?

A freaky photo of myself with the new glasses.

Above are photos of my alma mater taken with my handphone during my recent trip back to BSB. I studied in Chung Hwa Middle School (CHMS) since kindergarten till secondary five. After that, i went to Maktab Duli Pengiran Muda Al-Muhtadee Billah (MD) to do my lower and upper sixth. And now i’m in International Medical University (IMU) doing pharmacy course. Not sure whether that will be the final stop for me or there’ll gona be an addition to this list~

Tequila which has got its name from the plant Agave tequilana and is considered the national spirit of Mexico. There are two versions of tequila, namely the silver and gold. The silver version is clear like vodka which is aged no more than a couple of months whereas the gold version is aged between 1 to 3 years and the golden color as a result of prolonged contact with the barrels. Tequila, like mescal is distilled alcohol from the fermented hearts of agave plants. It’s best served cold and straight in a small shot glass with salt and citrus juice as seasonings. The correct method will be holding the hand at a 45degree angle from the body (with the thumb extending downwards) and the citrus juice and salt deposited along the groove between the bases of the thumb and forefinger. The tequila is then thrown back in one gulp carrying the seasonings with it…

Found a bottle of cheap tequila from the shelf and some apples that have been kept for ages by my dad~ Previously read bout some fruits infused liquor from Obachan’s Kitchen& Balcony Garden and now it’s time to put into practise

The material needed will be a glass container, some apples and the tequila. Yeap, it;s that simple! Oh yar, add some sugar if u like or u can add that at the later stage.

Cut the apple into small cubes or bits and completely filled the container with it. Then bathed them in the tequila for a week (actually the longer the better as the taste will be more intense but due to my short stay this time, one week is just right for me and my family to enjoy it) in a cool and dry place~

Din leave it at room temperature but instead i placed it in the refrigerator. The bottle is shaked mildly everyday to ensure even distribution of the infusion content.

The content inside the bottle is strained through a cloth bag, with the rest of the liquid squeezed out from the steeped apple.

Here’s the ATI with 40% alcohol (Yummy!)

This jar contained the diluted version of the infusion. I din measure the precise proportion but it’s somewat 1 part infusion to 9 parts tonic water with few spoonful of additional sugar. The result was some sweet fruity drinks ;p HArd to get drunk with it~ Coz it;s roughly abt 4% alcohol…

Diluted ATI and original ATI side by side. Cheers!

Warning: Drinking excessive alcohol can be harmful to your health! BUT, one site came up with a “brilliant” theory that drinking hardcore alcohol actually made ya a smarter and competitive individual by getting rid of the weaker cells, constantly making the brain a faster and more efficient machine. It’s such a nice reason or excuse to indulge oneself with the alcohols!

*This post is dedicated to my best pal since kindergarten who’s also an alcoholic by the name SUSHIN!