Ozeki- Japanese Food In Kuala Lumpur 城中最佳日本餐馆

(Updated 21st Oct 2008)

A Well-seasoned Chef

Profile
Name: Hitashi Kimijima
Position: Director cum Executive Chef at Ozeki
Age: 39 years old (married)
Place of birth: Yokohama, Japan
Professional Training: Schooled in Japanese cookery, trained in Italian and French cuisine
Years of working experience: 20
6 years dedicated to a French restaurant
6 years dedicated to an Italian restaurant
8 years with the present Ozeki.
He has been presented with a championship award at a cooking contest before.

Ozeki is probably one of the most affulent Japanese restaurants in town. The food here echoes modern Japanese cuisine and chef Hitoshi Kimijima heads the kitchen. The chef is always giving diners more new items on the menu and incorporates promotions for seasonal ingredients. For a good Japanese dining experience, head to Ozeki for a new feel. I had a quick interview with the chef to understand him better.

Question: Why did you choose to be in this line?
I worked part-time, delivering wine to restaurants during my high school days. There was this day, I met a restaurant big chef who happened to roast a huge slab of meat. He looked so impressive and this picture become the driving force for me.
With an ambition to be a chef, it is no wonder he has done so well.

Q: How long have you resided in Malaysia?
Since year 2000, I have stayed here for 8 years. My boss liked my innovative idea of incorporating a blend of Japanese, French, Italian cultures together and giving the recipe a tweak.
Every cloud has a silver lining. He has established well in this competitive F & B environment.

Q: What are your daily duties?
I have to attend to numerous things. Daily, I have to check with suppliers on ingredients available and determine on the freshness rate. Training of staff is rather a comprehensive module and even mini details like tuning the level of music volume has to be checked, not forgetting the cleanliness of the washrooms has to be looked into.
A dedicated chef can bring good quality control to a restaurant, not forgetting the total ambience.

Q: How well have you adapted to living in Malaysia versus Japan?
I like the warmth here as I never quite like the cold winters back home. Crime rate here is not as bad as Japan. I have a strong liking to local foods such as nasi lemak, Hainanese chicken rice and Bak-Kut-Teh ect…
How lucky we are to be able to savour these foods!

Q: Did you encounter any difficulties in the course of your work?
The hot weather and food were not much of a problem but the languages did bothered me a lot as I know not one word of Malay and English was limited to only customary greetings of "Good morning", "Good afternoon" and "Good evening". The dictionary was my friend and slowly I picked up words. As I improved, I am even able to pick out the correct word to remand the staff. Adapting to a new culture and learning about it, certainly goes hand-in-hand.

Q: What is your happiest moment?
When a dish is well-received by patrons, I really feel proud.
Chef Kimi can do very well in calligraphy and the menus are all handwritten by him.

Q: What are your plans for the future?
Three years ago, it did crossed my mind of going home. But it means I have to start from scratch which I don’t wish to. Now, it is my own philosophy to take pride in running this restaurant and see it grow.
This is the face of Ozeki.

Q: Do you want to thank anyone in particular?
I want to thank all the staff here as I know I have always been a disciplinarian but there should be no grudges.
Teamwork is a key ingredient in this hospitality line.

Q: Do you have any advice for the younger set of chefs?
Cooking good food alone is not going to make you a good chef. You must put your heart and soul into the running of the restaurant. Understand the needs of diners, be attentive and have good listening skills. It helps to know the whims and fancy of them.
Are you young chefs ready to take on the world?

Nicole has a smile to break the ice and is rather attentive. If you are at a loss with the menu, Nicole will politely offer some food recommendations.

Why named after Ozeki?
The restaurant takes its name from the title of being the second highest rank in a Sumo tournament. What comes across this concept is that it will bring motivation for everyone to keep on improving and become a winning restaurant one day.

Ozeki Tokyo Cuisine
Menara TA One, Ground Floor,
22, Jln P. Ramlee, 50250 Kuala Lumpur.
Tel: 03-2166 4263
Business Hours: Lunch: 12.00-2.30pm Dinner: 6.30-11.00pm

Seeking The Novel Japanese Meal

Malaysia is famous for her abundance of good street food but our multi-millionaire friend from Taiwan wanted us to recommend an innovative and superbly good Japanese restaurant to him when he flies in for some business arrangement. Now this is rather awkward as he is one with a very distinct palate. We need to look around for a good find.

The ordinary fast food types would not suit him and definitely not Sushi King or Genki Sushi. We have tried a certain Japanese restaurant in Mid Valley and KLCC but somehow it lacks the authentic touch (more of a M’sian cum Japanese taste). Well, obviously it has to be the finer circle like Kampachi in Hotel Equatorial or Benkay in Hotel Nikko. Overall, the ambience is decent and fresh seafood is flown in from Japan. Either one could be the perfect place for him to enjoy a fine cuisine.

It was one beautiful afternoon when we attended an exhibition on food products(FHM) at the KLCC Convention Centre. What struck us was this sign that states "The finest Japanese cuisine in K.L". Ozeki Japanese Restaurant is helmed by Hitoshi Kimijima, an Executive Chef schooled in Japanese cookery and trained in Italian, French cuisine. He is just slightly bigger than the word petite in build and comes close to being rather good looking with expressive eyes. This Chef speaks proficient English with a Japanese accent.

I started my meal with an appetizer. A rather special offering as the salmon and tuna came in thin slices and dressed in a special dressing. It had a good mix of citrus seasoning, olive garlic chilli oil, olive basil sauce. These are combined and topped on the fish slices, flavour rather unusual and can give the palate an intense feel. Salad has Japanese nectarines tossed with fresh kelp slices, fresh kombu slices, shredded lettuce. Dressing is drenched over and garnished with a topping of fried bread croutons. This dish holds your attention as interesting textures and flavours worked well together.

Main dish came as two types of sushi were presented and a spread of tempura served. One of the sushi had seaweed encased with 16 types of ingredients before finishing with another layer of seaweed and sushi rice. This roll needs a masterly skill as it is very difficult to assemble. The other sushi roll had deep-fried soft shell crabs as the main filling. Both of the sushi are good on its own. Tempura had seafood pleasers as variety. The big fresh prawns and the delicacy of sea urchins is something not to be missed. Perilla leaves deep-fried in batter came with a bit of sophistication as it had a touch of green tea powder and sea salt.

The food here combines fresh ingredients, first-class taste treat and great cooking technique. Popular with those who appreciate Japanese fusion food, this is obviously a restaurant that presents a dining experience in a charming and personified way.


OZEKI Japanese Restaurant

Menara TA One, Ground Floor,
22, Jalan P. Ramlee, 50250 K.L.
Tel: 03-21664263

城中最佳日本餐馆

台湾朋友要到吉隆坡来洽商生意，向我们探听什么地方的日餐好介绍？这可难倒我们了，因为这位朋友是亿万富翁，对吃非常讲究。

城内最佳的日式自助餐“上阁屋”来自台湾，不在他的考虑范围内，金寿司及元气寿司更加不用谈。我们曾经到谷中城及阳光广场看起来不错的日本餐馆用餐，结果大失所望。心想就介绍他到KAMPACHI及日航酒店的BENKAY，这两间餐馆不论是环境或食物在本地获得很高的评价，应该能够符合他的要求吧？

星期六到城中城会议中心食品展走一趟，看到日本展厅一间自称是“城中最佳日本餐馆”的OZEKI台前挤满人，原来是长得不高却相当有型，双眼炯炯有神的行政总厨正以一口日式英语现场示范五道创意日本餐。

第一道开胃菜将三文鱼及鲔鱼切成薄片，以果醋、橄榄蒜头辣椒油、橄榄九层塔酱等多种调味，很有特色。接着是水蜜桃什锦沙律，除了日本进口的新鲜水蜜桃之外，还有三种切成丝的海带及生菜等，当然少不了许多特别调味料，最后加上炸得香脆的面包，味道清香层次分明。

主菜是两种寿司及一种天妇罗。其中一种寿司以紫菜包裹十六种材料，再以另一片紫菜铺上一层米饭包好；另一种寿司则以软壳蟹作为内馅，两种寿司各有千秋。天妇罗则以鲜虾、海胆、紫苏粘粉及面糊炸熟，享用前撒上绿茶粉及少许海盐，充满豪华的天然口味。

这间“城中最佳日本餐馆”的呈现果然出色，可别错过！

Y3K - Vegetarian Food 素食

Vegetarian Food Need Not Be Boring Stuff

Vegetarianism in the local region has reached some lofty heights as anyone and everyone can enjoy creative cooking styles using earth’s bounty products with ease. Such dishes provide a good food alternative as daily eating more servings of vegetables can reduce the risk of developing various cancers or becoming obese. The change of diets counter health crises and may be the key to staying healthy. Being a vegetarian is very much a personal lifestyle option. Some of our friends come from religious motivated families and some turned vegetarians because of religious faith which discouraged the killing of animals for meat consumption.

Our friend, Mr. Tan has practised vegetarianism for a long time and he wanted to show us a good vegetarian restaurant to review the creative and tasty cuisine available. This restaurant is located near a Chinese primary school along the Kuchai Lama commercial area. It rained cats and dogs on that particular afternoon we were there. Parking can be a problem though the business people had tried to resolved the problem by constructing a carpark space behind the school’s little hillside area. This solution is a win-win situation for everyone.

The restaurant is the brainchild concept of Reverand Monk Ven. Shih Ming Chieh and Chef Eugene Tan. All cooking are done without using MSG or bleached salt. Only sea salt and natural vegetarian food enhancers are used. Chef Tan comes from a religious family and as the majority of his clan are vegetarians, it is a natural approach for him to venture into this line as he likes cookery too. He has taken tutelage lessons in Taiwan and has concocted a myriad of flavours to please even the most jaded palate.

The first presentation was a dish of Mock Meat and Fried Mushroom. This is a new offer as the mock meat comes from Japan. It had a texture rather similar to deep-fried belly pork. Though the mock meat texture had the strong resemblance but the taste was a tad bland. Well, the dish certainly got perked up because of the combined varieties of fresh mushrooms being used. Next platter of Famous Beancurd Dish had a topping of pureed spinach paste and diced carrots. The beancurd was deep-fried and had a generous topping of deep-fried mock dried shrimps. This crunch provided a good contrast with the beancurd. Thinly sliced lotus roots came deep-fried in a crisp batter and had a dressing of peppermint salad sauce. This fusion theme worked wonders. For those who like some touch of spiciness, Petai and Mock Fish together with another dish known as Four Heavenly Kings should be suitable for their taste buds. We tried an interesting dish of Red Rice Wine Residue Beancurd. It had nice flavour and should appeal to both old and young.

For the health-conscious patrons, opt for multigrain rice instead of normal white rice. This rice can be palatable, not the dreadful tasting type. Cooking styles here are rather pleasing and I am tempted to return as I yearn for more.

Veggie Vegetarian Restaurant
6-G, Block A, Jalan 2/114, Batu 4, Jalan Kelang Lama,
Kuchai Business Centre, Jalan Kuchai Lama, 58200 K.L.
Tel: (6)03-7984 3940

Business Hours: 10am - 10pm

素食可以很可口

吃素到底有何好处？根据《大戴礼记》其中一段：“食肉勇敢而悍，食谷智慧而巧”强调素食可提高智慧。由于不杀生，素食者增长慈悲心。其他好处如素食可防癌 、素食可减肥 、素食可美容……等。

素食者其中一些是因为宗教关系而吃素，另一些则是为了健康因素开始吃素，还有一些是由于受到父母、伴侣或友人的影响而吃素。在我身边的朋友当中有一些是素食者，陈万吉先生是其中之一。在他的推荐之下，我们到旧古仔路的素轩斋菜馆用餐。

餐馆设于与崇文华小为邻的商业区，中午时分天下着大雨，整个区挤满等待孩子放学的家长的车。为了解决停车问题，商业区的商家共同在学校后山开辟了一个停车场供客户使用。

素轩斋菜馆由明觉法师与厨师陈志炎所合创，强调不用味精、不用漂白盐，只用有机海盐及素食调味粉调味。厨师陈先生说：「双亲皆是素食者，所以自小便吃素。由于家族大多从事素食餐饮业，毕业后很自然地踏入这行。」陈先生在这个行业超过二十年，曾经到台湾素食馆学艺，脑中有数百道好吃的素食谱，还不断研究新菜色。

素扣肉拌鲜菇是一道新菜，以日本进口的素食材料作五花肉，外形虽然与五花肉很相似，味道却很清淡。素扣肉下采用多种新鲜菌类相拌，天然的清甜让我们留下深刻印象。招牌豆腐以水豆腐上面铺上一层苋菜泥及红萝卜碎，炸香后撒一堆类似虾米的脆渣，这一道豆腐可以看出厨师的用心。切得薄薄的莲藕裹上一层面糊炸至香脆，再淋上薄荷沙律酱，是一道中西合并的开胃小菜。嗜辣者一定会喜欢臭豆烧鱼及四大天皇，而酒糟豆腐除了水豆腐、红糟及少许盐之外，不再添加任何佐料。酒糟的酒精经煮后蒸发，留下淡淡的红糟味，与入口即化的水豆腐相得益彰，老少皆宜。

讲究养生健康，来一碗五谷米饭取代白米饭吧！含有丰富维生素及纤维的五谷米饭没想象中难以下咽，口感粗糙却煮得够柔软。在素轩斋菜馆用餐，健康与美食可以兼得。

「坐火车去西藏」幻灯片分享会

讲座(1)
日期:18-10-2007(星期四)
时间:7.30pm-10.00pm
地点:吉隆坡安邦路马华大厦六楼会议室
主办机构:马青干训局政说馆理事会讲师团
询问及报名热线：012 - 372 3123 或 03 - 8945 3000
电邮: editor@y3k.com.my

马青总团干训局政说馆理事会及讲师团主办的2007年度10月份“每月一讲”将于10月18日(星期四)，晚上7时30分至10时，假安邦路马华大厦六楼会议室举办。余庚财讲师将与大家分享乘搭青藏列车到西藏的精彩旅程。入场免费！欢迎出席！

主讲人余庚财是全国马青干训局政说馆高级讲师，同时也是本地饮食杂志《Y3K美厨食谱》创办人 、主编兼摄影师，曾经到多个国家旅游。这次，他将以亲自拍摄的数百张西藏之旅照片与您分享旅游感受，同时讲解到西藏旅游所应注意的事项。

过去旅者流行的一句话：“出国容易进藏难”，在青藏铁路于2006年7月1日通车后已经不再是一个难题。这段“天路之旅”吸引了来自全世界各地的旅客纷纷涌入西藏，造成一票难求的现象。青藏铁路起点在西宁，到达拉萨全长1,956公里，全程耗时廿六小时。这条铁路创造无数世界第一的奇迹，包括当今世界上海拔最高、线路最长、最高的冻土隧道等…。观众可以随着幻灯片攀越唐古拉山（海拔5,068公尺）、途经长江及黄河之源、穿越野生动物王国可可西里等。

号称“世界屋脊”的西藏是一个即神秘又神圣的人间净土，也是喜爱旅游者一生必到之处。这里有世界级文化遗产如布达拉宫、大昭寺等，是藏传佛教的发源地。主讲人也会与大家分享在西藏旅游时遇到的趣事及体验，如：追赶火车、高原反应、购买天珠及藏药须注意事项等。

入场免费！欢迎您来电报名，首100位报名者将获赠一本报导西藏游的《Y3K美厨食谱》杂志！

询问及报名热线：012-3723123或03-89453000(余庚财讲师)

马青总团干训局政说馆讲师团
敬至

「坐火车去西藏」幻灯片分享会讲座(2)
如果你错过上一次讲座会，另一场讲座将于怡保KINTA CITY广场举办。

日期:17-11-2007(星期六)
时间:8.00pm-10.00pm
地点:马来西亚霹雳州怡保KINTA CITY广场
主办机构:大众书局
询问及报名热线：012-3723123 或 03-89453000

猪与猪肉 Versatile Meat of Pork

猪与猪肉

除了素食者、回教徒及猷太人不吃猪肉之外，猪肉是全世界最普遍的肉品之一。中国是猪肉的最大消费国，此外，生产的猪肉产品占全世界生产总和46%以上。最近当地的猪只患上蓝耳病导致猪只产量大减，价格节节上扬。德国猪脚世界闻名，多年前在歌德广场前一家猪脚专卖店，一人一只猪脚的大餐令我们毕生难忘。印尼回教徒占大多数，然而在峇厘岛，兴都教徒占90%，这里的烧猪当街摆卖。生活在柬埔寨暹粒洞里萨湖的船民与水上猪寮让我们为这里的卫生条件担忧。

本地区的养猪业风波不断，养猪场管制越来越严格，范围缩减至只允许在四个州的指定地区养猪，最近马六甲巴也明光以外的养猪场被令关闭更闹得沸沸扬扬。数年前到瓜拉登嘉楼采访，看到在这个回教徒占大多数的城市，猪肉竟然可以当街摆卖，这出乎我们意料之外。一位友人曾经说过：「华人是吃猪肉的民族，餐桌上不能一日无肉。」虽然在讲究保健的今天许多人已经不吃肉，然而这句话却是许多人的心声。

曾经在沙巴州住过一段时日，一天傍晚经过卡达山族的村庄，夕阳照射下一只刚生产不久的母猪拖着笨重的身体不慌不忙地越过马路，一群小猪争先恐后跟在后头。大小猪只和其他家禽一般饲养在屋子周围，没有围栏自由自在地走动。不远处一群小孩赤着上身在玩游戏，妇女抱着孩子在高脚茅屋前喂奶。我们为这温馨的景象停下车子，直至太阳下山。

余庚财与谢宋美

Meaty Topic

This versatile meat of pork has excellent flavour and is commonly eaten throughout the world. Vegetarians avoid all meat and pork taking is forbidden among Muslims and Jewish people. Yet, it still plays a major role in many cuisines. China is the world’s largest consumer and producer of pork. It provides about 46% of the worldwide demand. A recent spate of diseases has turned prices up. Pork is getting pricier too as this is likely to surge in conjunction with coming festivals. When we toured Germany some years ago, we had a memorable feast of consuming a pig’s knuckle each. The country is very famous for this kind of food. As we look at other countries like Indonesia which is nominally a Muslim nation yet there is actually an amazing diversity of religions. At least 90% of the population in Bali are Hindus and very often, small roasted pigs are on sale everywhere and used as food offerings. We have seen how pigs are housed on boats plying the Tonle Sap Lake in Cambodia. Pigs are hardy animals and do not need a large area of land on which to graze. As the pig has long been an important source of food in communities throughout Asia, settlers will always raise it for their meat despite the living conditions.
Recently the issue of relocating pigs has been a hot topic and led to some commotion as pig breeders have failed to maintain good husbandry practices. The enforcement authorities and state government in Malacca has issued another deadline to these farmers to relocate the extra number of pigs. Well, pig farming is more of an environmental matter as even in religious state like Terengganu, we have seen how pork is openly displayed for sale. The Chinese consume a lot of this meat and has been their favourite meat for uncounted centuries.

On a visit to Kota Kinabalu in Sabah some time ago, we saw a mother pig leading her young brood to cross a road. They walked leisurely and at the village, both big and small pigs together with other domesticated birds were having their own fun. Young shirtless boys had fun with their form of competition and mothers sat around the verendah. Many were seen breastfeeding their babies. It was sunset time and it was glorious to discover their culture quality and the essence of the communities as it has its own distinctive lifestyle.

We just sat back as sunset made a good picture and memories are made of these simple, happy hours.

Richard Er & Catherine Chia

Y3K Recipes

优生优孕

東方中醫藥進修學院院長
彭國民中医师
☆ 廈門仁德醫院醫學顧問
☆ 南京中醫藥大學國際教育學院馬來西亞招生主任
☆ 雪隆留華中醫師公會會長
☆ 香港華夏國際中醫學院客座教授
☆ 江西中醫學院馬來西亞教學點主任
☆ 廈門中醫藥促進會副會長(海外)

中医优孕与优生

一个健康、聪明的孩子是每一对夫妇、每一个家庭的愿望。这就是医 学里所说的优生。这也是国家和民族繁荣昌盛之所在。

优生的前题是优孕。优孕是一个全新的生育新理念。在精子和卵子结合那一刻前的3个月，甚至6个月，就开始了孕育准备，因此生命的孕育不仅只是10个月。夫妇能在优身、优时、优境的最佳状态下，让最健康最富活力的精子和卵子结合，父母双方的精良基因如容貌、智慧、个性、健康就能传给下一代。

优生的目标不仅为胎儿诞生时的身体健康，还包括通过各种孕育行为，对新生儿日后的端正品行、事业有成、幸福生活的长远期望。配偶的选择、胎养、胎教、交合禁忌，以及受胎时日等方面是优生的孕育行为。

中医认为不同的人有不同的体质,对胎儿有不同的影响。因此准备怀孕的夫妻若能经由中医师调整体质，使身体阴阳平衡，不仅提高受孕品质，更为胎儿提供优良的生长环境，孕育出的胎儿更加健康，因为当父母的智力与健康都处于最佳状态，所孕育的子女，其脑力与体力也都更将优秀。
根据世界卫生组织（WHO）报告指出，一对有正常性生活的夫妻，一般受孕机率为90%，当然，受孕率会跟着年龄的增加而减退。20～30岁是生育力最强的时机，大部分这年龄层的妇女，是不需要特别的调理。至于需要调理体质的妇女，若是体虚气弱、禀赋不良，中药调理是一举数得的善策。

高龄、流过产、卵巢功能不良妇女孕前须调理体质。

妇女过了30岁，就倾向高龄产妇，尤其是35岁之后，正常妇女的卵巢功能衰退得更快。但如果无法提早生育，就要注意不要有人为的破坏，最严重的是堕胎或流产，对生理结构及内分泌系统，有可能造成万劫不复的机会。中医将小产与流产后的妇女，视同生过宝宝的体弱妇女，正常产妇坐月子要1个月，小产妇女则要百日, 或至少3个月。

当女人的卵巢功能衰退很快，或素来卵巢功能不良者，一定要避免月经期间使用机械检查子宫；万一不得已，甚至必须作人工流产手术时，一定要找合格的医师，否则很容易将子宫内膜推向输卵管和腹腔中，造成原本就已体虚气弱，手术后再加上气滞血瘀的体况，雪上加霜，导致不孕症的机会大增，就很可能会发生子宫内膜异位症。

严重者会间接罹患巧克力囊肿、子宫肌瘤等，中医以行血去瘀为主、补养气血为补，中药处方与针针灸、推拿都一样秉持此原则。此族群怀孕前，若能调理是很聪慧的。

此外，不当的性行为使下体感染的机会加大，而体质较差的妇女，即使性行为正当，但在不良环境下，也会伤及怀孕功能，如洗温泉、泡热水澡、洗三温暖、酗酒、抽烟、长期暴露于幅射线，以及在有毒化学药品环境下工作，常见白带异常增多，就有可能演变成子宫发炎，甚至整个骨盆腔都发炎，还有可能影响脑下垂体及卵巢的正常分泌功能。

以上状况发生越多的妇女，越须做好孕前优生，这不只是保障自己的生命健康，对孩子也是一种优养。因此，西医通常不建议未曾生育过的女性使用子宫内避孕器，因为如此很可能造成骨盆腔感染，及子宫颈闭锁不全，甚至造成不孕。

中医促孕药膳很多, 可根据个别情况选用。以下介绍一道美味又助孕的药膳。陈皮鸡翅助孕汤:材料：陈皮4.5克，茯苓12克，甘草3克，红枣6粒，鸡翅10只，盐适量。做法： 1.锅内烧开热水，放入鸡翅烫过，捞起以冷水冲净，沥干水分。 2.陈皮以小布袋包好，放入锅内，再将茯苓，甘草，红枣过水洗净加入，并加入5杯水及鸡翅，煮沸后改小火再煮约30分钟，加盐调味即可。本药膳适用于因痰气太旺盛而造成的偏胖型女性，改善子宫后倾和腹部闷胀，有益于受孕。

另外中成药如中将汤、白凤丸、生化汤、桃仁四物汤、四物汤、八珍汤、逍遥散、当归建中汤、安中散、温经汤、归脾汤、清心莲子饮等，都是孕前优生调养的好药方。当然要对症下药，若能配合早睡早起，早上做充分有氧运动，更能让母亲健美、宝宝健康。

東方中醫藥進修學院

L-02-06, Jalan PPK 1,

Taman Kinrara Section 3 Town Centre,
47100 Puchong, Selangor.

Tel: 03-7982 4562

丹绒士拔养猪场 A Visit to a PIG FARM in Tanjong Sepat

丹绒士拔养猪场

文：谢宋美/李佩霜

早 一阵子某些猪农使用长肉剂的新闻不断引起轩然大波，消费者不敢食用猪肉导致肉贩生意下跌，养猪场一间间被迫关闭，无良的猪农惨害同业损失重大。目前政府规定全马仅四个州属可以合法养猪，分别为马六甲、霹雳、槟城和雪兰莪。在政府监督之下，长肉剂已经消声匿迹。

为了让广大读者了解猪肉的来源，在顾问施文康师傅的穿针引线之下，我们到雪兰莪丹绒士拔余宏兴先生的养猪场采访。

第一次参观猪农场，一下车就臭气扑鼻，很想放弃继续往前走的念头，但是既来之则安之，不久就习惯了那难闻的味道。

余先生今年三十余岁，却有二十多年养猪经验，他说：「一只健康的猪当然吃量要营养均衡，以玉米、黄豆渣、麦皮、麦糠混合饲料喂养。每只猪的食量都经过规划，不能让它们吃得太多或吃得太少。一只产后的母猪配以5公斤饲料；待产的母猪配以2公斤半饲料；普通的大猪食量是2.2公斤饲料；小猪就随意，但是为了不让小猪过肥还得控制它们的食量。」

他向我们详细讲解养猪过程：「每只公猪配10只母猪，首先会让公猪趴在人工授精架上抽取精液，经过化验之后才注入适合怀孕的母猪子宫内。」当被问是否一针就能见到其效果呢？余先生说：「这就要看看本身的技术，通常一次即能成功；若无效第二天再注入第二支针。」

余先生带领我们亲眼目睹母猪生产的过程一面解释：「母猪怀孕期介于112-116天，一头母猪能在两年内怀胎五至六次，每次平均生产9只猪宝宝，整个过程需耗两小时半。」余先生也告诉我们：「母猪的年龄越大，所生下的宝宝体质越差，所以超过两年的母猪不适合受精。」至于如何处理不再受孕的母猪？余先生表示说会把该母猪送到宰猪场解决。如果遇到母猪难产等事时，他们会剖开母猪的肚将猪宝宝取出。

刚出生的猪宝宝会有条长长的脐带，身上还粘着胎盘，待一天干了会慢慢的脱落。养猪并非一朝一夕的事，要不断的观察小猪的状态，若发现小猪病了或是有不适，他们就会把小猪移到特制的加护猪栏观察状况。小猪出生三十天后就必须离开母猪，打一支预防猪瘟的疫苗后送到保育室，让它们在那慢慢的成长。猪栏的面积介于14x16尺或16x18尺之间，每个猪栏可容纳8-9只体重大约有130-140公斤成长的猪只。最后，猪只售出之后必须将猪栏以白灰消毒，做足防范措施。

一个设备齐全的养猪场怎能忽略环境污染问题？余先生的养猪场对于排污系统绝不马虎，过滤系统把排泄物分开，猪粪做成有机肥，污水经过六个净化池，过滤清洁后才排入大海。

A Visit to a PIG FARM in Tanjong Sepat
By Catherine Chia & Lee Pei Shuang

Some months ago, an issue on the excessive use of beta agonist hogged the media daily. This is a banned growth hormone used by some unscrupulous breeders on pigs. Counter-measures were taken against them and those affected farms were placed on a month long quarantine. Bad reputation sparked off fears among many meat consumers. Many breeders suffered losses and some had to close shop for good. The government has declared pig rearing in only four states, namely- Malacca, Perak, Penang and Selangor and the matter of banned growth hormones will continue to be under surveillance. This has appeared to bring a halt to such activity.

As our issue 38 covers the theme of pork eating, we decided to visit a pig farm, to understand the subject of pig breeding better. Chef Sia Boon Kang introduced us to a breeder known as Mr. Yu Hong Heng, who owns a pig farm in the district of Tanjong Sepat.

As we stepped out of the car, a strong stench welcomed us. It was such a powerful odour which penetrated the air but after a while, as we got used to the overall environment, the odour became less obvious.

Mr. Yu is in his mid-thirties but packs in 20 over years of experience working on the farm. He gave us a vision on how pigs are raised. Accordingly, a healthy pig needs a balanced diet of corn kernels, soy beans residue, oats, mixed cereal feed to attain good growth. Every pig will have a different food ration as the needs are not similar. A female pig which has just given birth would need an eat of five kilos, a female pig due to be in labour soon can only be fed with two and-a-half kilos of food. Normal adult pigs are fed with 2.2 kilos ration but piglets are free to eat any amount. But it is not an ideal picture if the piglets put on too much weight at a young stage so there needs to be a control somehow.

It is interesting to note that an adult male pig can go through only 10 series of artificial semen extraction during its tiptop lifespan. The spermatozoon are kept in a laboratory to check for any abnormalities before being induced into the uterus of the female pigs. Only a single sperm is needed to fertilize each egg produced by the female. This artificial insemination method holds high rate of success but if it fails for one reason or another, the procedure is done a second time.

It was a lucky day as Mr. Yu led us to visit a mother pig nestled in ‘confinement’. A female pig’s pregnancy lasts a full trimester of 112 to 116 days. In a span of 24 months, she can conceive about five to six times. Each birth brings a litter of nine piglets. The whole process of a normal birth takes two and-a half hours. As every birth can be unique and in case of complication, the breeder or Mr. Yu is in his mid-thirties but packs in 20 over years of experience working on the farm. He gave us a vision on how pigs are raised. Accordingly, a healthy pig needs a balanced diet of corn kernels, soy beans residue, oats, mixed cereal feed to attain good growth.

It is interesting to note that an adult male pig can go through only 10 series of artificial semen extraction during its tiptop lifespan. The spermatozoon are kept in a laboratory to check for any abnormalities before being induced into the uterus of the female pigs. Only a single sperm is needed to fertilize each egg produced by the female. This artificial insemination method holds high rate of success but if it fails for one reason or another, the procedure is done a second time.
It was a lucky day as Mr. Yu led us to visit a mother pig nestled in ‘confinement’. A female pig’s pregnancy lasts a full trimester of 112 to 116 days. In a span of 24 months, she can conceive about five to six times. Each birth brings a litter of nine piglets. The whole process of a normal birth takes two and-a half hours. As every birth can be unique and in case of complication, the breeder or farmhand helps the mother pig with a ‘Caesarean section’.

Even female pigs can have their heydays as they must be SYT (sweet young things). At two years old, they have passed their prime. Female pigs who have lived beyond the watershed period may still be capable of conceiving but their offspring are not very desirable healthwise. Hence, they need not go through artificial insemination anymore but ends up in the abattoir. This meat is often sold under a different category.

Newborn piglets have long umbilical cords and placentas. It sheds off by itself after a day. Young piglets need some intensive attention and any piglet found not to be in a picture of health would be separated for observation, to help contain any disease outbreak. Piglets leave their mother after a weaning period of 30 days. Generally, each piglet is given a booster injection to help them ward off infection.

They must be cared for painstakingly, taking all possible precautionary measures until they are less vulnerable to any health attacks. Any piglet on health alert would be housed in special care units. Grown pigs are lodged in enclosures measuring 14’X16’ or 16’X18’. Each space can hold eight to nine fully grown pigs, all weighing between 130 to 140 kilos each. After the pigs are disposed off to the abattoirs, the enclosures are disinfected with white lime as sanitation arrangements can be very important.

This farm has a waste management system unlike others. Pigs’ excrement are turned into organic compost or fertilizer and other waste material are desludged. It goes through a six steps filtering process series, thereby churning cleaner water into the big sea.

One may not become an expert on livestock knowledge overnight but the visit is certainly an eye-opener and anything worth learning.

大东虾面（食得福茶室内）

Da Dong Prawn Noodles @ Food ‘R’ Us Coffee Shop

396, East Coast Road, Singapore.

(Junction Of East Coast Road and Teluk Kuran Road).

Tel: (02) 9479 7181(Jason Lim)

Business hours: 7am-3pm

Closed on Mondays

大东虾面 汤美虾甜
文：谢宋美

新加坡美食家陈笃汉先生最喜欢吃的早餐是新加坡大虾面，我们约好隔天早上八点见面。七点半越过新柔长堤，在关口处看到数以千计电单车骑士排得密密麻麻地等待通关到邻国谋生，蔚为大观。早上BKE及PIE高速公路通行无阻，我们却走错路，陈先生的一个朋友谢福权赶快过来带路，到达餐馆时已经迟了半个小时。

新加坡虾面与槟城虾面（福建面）都是大受欢迎的面食，各有支持者。槟城虾面以虾头及绞碎的虾壳为煲汤材料，虾壳受热后释放出的红色素将汤底变成红色，提高食欲。新加坡大虾面则是以猪骨及虾熬成，汤底颜色呈浅褐色。

陈先生所推荐的这间＂大东虾面＂虽然不是新加坡最热门的一家，然而东主林金坤却有三十多年的经验，很有水准。他熟练地将面条与豆芽放入热水烫熟后，加入预先处理好的大虾及排骨，淋上鲜甜的汤底后将碗内的汤倒回锅内，再次淋上汤，最后撒上猪油渣及炸葱头。汤底无比鲜甜，我们尝了之后赞不绝口，鲜虾一样鲜甜及肉骨够软够味，猪油渣有锦上添花之妙，难怪陈先生如此大力推荐。

林金坤向我们介绍：「这里有肉骨虾面、虾面、猪尾面及粉肠，除了面之外，还有粗及普通米粉供选择。」到新加坡寻美食，可别错过大东虾面！

Very Shiok Prawn Mee
By Catherine Chia

Our food guide, Mr. Tan Tok Han has always liked having a bowl of this prawn mee for breakfast as he travels often to East Coast Road for his morning fix. Though we have arranged to meet at eight in the morning but due to some oversight, we were caught along the causeway jam into Singapore. It was 7.30a.m and the lanes were packed with thousands of motorbikes, all getting ready to start work in the republic. Though the road signs shared the BKE and PIE symbols, we took a wrong turn and had to contact Mr. Tan who sent his friend Sheng to our rescue. We had to apologize as Mr. Tan had waited for us over half-an-hour.

This Singapore-style of prawn mee is slightly different from her Penang cousin. In Penang, the noodles are known as prawn mee, Hokkien mee or mee yoke. They use fried prawn shells and heads in the stock. Thus the stock has a reddish tone but the Singaporean version is pale in comparison. The stock is derived from a boil of pig’s bones and prawns but taste is good too!
Though this eatery may not be the best in this island but owner Jason Lim has been around for 30 years and the noodle dish has become something of a routine food for regulars and die-hard fans.

We enjoyed the prawn noodles as Jason scalded the noodles and beansprouts to a perfect bite. Big prawns and pre-cooked spare-ribs were topped on the noodles. Soup ladled into the bowls was something full of wholesome goodness and natural sweetness. It was a beauty to have a garnish of crisp pig’s lard cubs and shallots. These actually gave the dish an additional crunch. I tasted the superbly fresh prawns and tender ribs meat. No wonder Mr. Tan has become so addictive to this noodle dish.

Another good eat here should be the pig’s tail noodle dish. You have a choice of yellow mee, coarse or normal beehoon. Add this address to your book of good eats.

一品香经典厨房

Yi Pin Xiang Exquisite Kitchen

89 Pasir Panjang Road

Singapore 118511

Tel: (65) 6479 3078

御厨黄清标 巧手烤酥方

文：谢宋美

晚餐与陈笃汉先生约好在纽顿圈小贩中心停车场会合，在他带路之下，我们到巴西班让的“一品香经典厨房”享用晚餐。这家餐馆的东主来头不小，是新加坡三大名厨之一黄清标大师。餐馆的墙壁以报章及杂志报道剪贴装璜，道尽黄大师的辉煌战绩。黄大师也是一名饮食专栏作者，其著作《名厨饮食看人生》收录66篇他的作品。

擅长湖南四川菜的黄大师亲自为我们准备了八道菜，他向我们介绍：「烤酥方味道比北京烤鸭还好。每块饼须用四张豆腐衣，中间夹上开洋及火腿，最后以烤面皮给饼套上就好。」讲来轻松不过，要做得好却很考功夫。

南乳红麴骨肉够香醇是下饭的好搭档、芝麻蒜香鸡肥而不腻、川宫保虾丁够弹牙,在享用三道富饶的菜肴后，砂锅杏菜苗汤令人舒畅。接着端上来的是以大蒜及豆豉配搭的彭家豆腐及剁椒蒸鱼头，豆腐香滑可口，以红辣椒等多种配料蒸熟的鱼头卖相不错及味道恰到好处，火喉拿捏准确无误是关键。最后一道台式韭菜花炒鱿鱼丝配一碗热腾腾的蕃薯粥，为这一顿丰富而不油腻的晚餐写下休止符。

黄大师这几道菜看似稀松平常，却是他多年累积的经验结晶。当问及这间餐馆所走的价位路线时，黄大师强调希望能够以大众化价格推出正统美食，以食会友。喜欢寻找美食的你又怎能错过一尝大师级名厨的拿手好菜？

黄清标大师出生于台湾，今年55岁的黄大师是世界餐饮联合会副会长、新加坡老饕协会主席及国际评委，曾获亚洲烹饪大赛金牌、世界奥林匹克厨艺大赛金牌、新加坡厨艺界最高荣誉奖等殊荣。1980年受聘于同乐机构协办湘园酒楼6年。1986年转受聘于世界文华东方酒店集团新加坡东方酒店行政总厨，并兼任东南亚东方集团属下巡回厨务指导15年。

Royal Chef Huang Ching Biao
Known For Good Compilation Of Recipes

By Catherine Chia

We had arranged to meet around Newton Circus Food Court for Mr. Tan Tok Han to show us another good restaurant in the Pasir Panjang area. Yi Pin Xiang Exquisite Kitchen is owned by Chef Huang Ching Biao, one of the three most famous chefs in the republic. Articles from the media raving about his glorious days were decorated all over the walls. Chef Huang has written a lot on food and 66 pages of his writing has been compiled into a special feature book. He specializes in Hunan and Si Chuan cooking.

The eight dishes for dinner comprised of " Beancurd Crust with Chinese Crepes" which were actually rolls similar to the crepes served with Peking Duck. The centres were filled with crisped foo chook and ham. These were lightly baked to crisp the exterior. Though the process looked simple, it needed skill to present the perfect touch.

The next dish of " Red Fermented Rice Tofu Sauce Pork Loin Ribs" was a classic. " Roasted Spring Chicken With Fragrant Garlic Crumbs" had a nice crunch and it was a wonder the fat chicken did not taste the least greasy. We liked the crunchy prawns of the dish, " Si chuan Dried Chilli Prawns". Next came a beautiful soup known as " Supreme Broth Tender Amaranth", very simple but a deluxe drink. Another good presentation was this " Leek and Black Bean Tofu", the tofu was velvety smooth. We could taste superb wok flavour in this " Hunan Chilli Vinaigrette
Fish-head" as the skill showed through. The final dish included a Taiwanese style of " Chives Stir-fried with Dried Squids Shreds" which had a company of sweet potato porridge. Apart from
the tempting array of food, friendly and good service can be a bonus too.

Chef Huang knew the type of dishes he wanted to do. He is reproducing good food at a value eat, catering to the middle income group. Come and try Chef Huang’s own food style, you would see a culmination of the wealth of his food world being shared for those who appreciates such nice thought.

Chef Huang Ching Biao (Age: 55 years) was born in Taiwan．He has a string of awards internationally. In 1980, he worked with the Tung Lok Group for six years and then at another prestigious hotel, (Singapore) in 1986. The next 15 years was spent in being a kitchen consultant for a big corporation.

Quality Malay Food At PARIAMAN 狮城著名马来饭60年不变

WARONG NASI PARIAMAN

738, North Bridge Road,
Singapore 198706
(Near Sultan Mosque)
Tel: (65) 6292 2374






狮城著名马来饭60年不变
文：谢宋美

能够在新加坡经营马来餐接近六十年的历史，顾客来自各种族，午餐时间大排长龙，巴里阿曼这间不起眼的马来餐馆到底有何过人之处？

早上十一点，陈笃汉先生安排我们到新加坡的第一个午餐就是这间位于桥北路，靠近苏丹回教堂的小餐馆。说它是小餐馆并不带有贬低的意思，餐馆是一间角头战前建筑，店内空间相当狭窄，店前玻璃橱窗摆满食物，桌椅摆到走廊去。陈先生告诉我们：「这里十点开始营业，如果中午才来大排长龙最少须等15分钟，甚至没位子坐。」一点都不夸张，只见顾客从不间断。

十岁开始即随着父亲到这里用餐的陈先生是这里的常客，他向我们推荐：「这里最出名的是烤鸡。」巴里阿曼依然采用咸水木炭火烧烤鸡六十年不变。再淋上味道香醇可口的青咖哩或红咖哩，各有特色。鸡肉软硬适中，咖哩香无法盖掉烤鸡的独特炭香，这种古老香味使人回味无穷，我们给予高评价。

Quality Malay Food At PARIAMAN
By Catherine Chia

Pariaman is a simple eatery in Singapore known for a good taste of Nasi Padang as it has offered the same style of food for the past 60 years.

Mr. Tan Tok Han recommended us coming here for a taste of old-fashioned Malay food. It was around 11a.m when we saw the landmark- the Sultan Mosque. The eatery occupies the front portion of the shop. Glass cupboards here showcase many food products. Tables and chairs spilled into the corridor. They are open from 10a.m daily but lunch crowd can be extremely hard to handle. Mr. Tan told us, a waiting period of 15 minutes for a seat at that busy hour is quite usual.

He has been a strong supporter of this place as he used to tagged along with his father who loved this food. The taste has not changed and the roasted chicken is still cooked over a charcoal fire. A delicious gravy of both green and red curry are combined and drenched on top of the bird. One is whimsically won over by the unique taste. Of the meal itself, one can enjoy a satisfyingly dish in a certain old world charm.

A Gourmet Trip To Singapore 美食家带路 狮城寻美食

美食家带路 狮城寻美食
文：谢宋美



去年12月15日，世界金门日大会在吉隆坡万豪大酒店举办，新加坡金门会馆的总务陈笃汉先生带领数十位乡亲到此参与盛会，通过电话及电邮与我联络：「谢小姐，马六甲及吉隆坡有什么地方好吃？」一连介绍数个我们认为不错的食肆给陈先生，话还没讲完，他就说：「吃过了！」心想：遇到美食家了！见面之后，没有架子的陈先生给我们留下深刻的印象。



在新加坡，我们有很多读者，创刊至今还未正式报道当地美食，深感抱歉。虽然我们来自柔佛州，与新加坡只隔一条长堤，然而在吉隆坡落地生根已经接近廿年，对当地路线相当陌生，这次遇到一位对吃这么有研究的美食家，我们抱着姑且一试的心情厚着脸皮要求他介绍狮城美食，平易近人的陈先生竟然一口答应，让我们喜出望外。



趁八月二十日学校假期，我们带着长得比我们高的孩子到邻国，与陈先生约好早上十点半在莱佛士酒店会面。在司机带领之下，我们随着陈先生的车到达桥北路一家马来餐厅享用午餐。陈先生说：「如果太迟来排长龙，可能没位子坐。」陈先生自小经常随父亲到这家餐馆吃饭，食物水准没令我们失望。晚餐则安排到巴西班让一间新开的餐馆用餐，特别之处是这间餐馆由大师级御厨黄清标所有，黄大师亲自下厨，这是我们意想不到的收获。



隔天一早八点，陈先生带我们到加东吃大虾面，鲜甜的汤底令我们一尝难忘。享用过早餐，我们到陈先生位于樟宜的工厂参观，晚上则到他家里拍摄六道食物。



陈先生在百忙中抽空带我们品尝新加坡闻名美食，这几间食肆果然都很有水准，值得向读者推荐。我们很感谢陈先生这两天的安排，尤其是安排到他的家拍摄数道佳肴与共餐，同时接受我们的访问，分享他的成功经验，让我们对一个大企业家的胸怀大志、时间安排、管理及待人处世之道等有所了解。我们对陈先生的厨艺尤其佩服，六年时间能够培养出这么优异的烹饪技巧，再次证明陈先生不但是一名美食家还是一名实践家。



On A Singapore Mini Food Quest
By Catherine Chia



Mr. Tan Tok Han is the Dean Of General Affairs of the Singapore Kim Mui Hoey Kuan. I had my pioneer meeting with him when he and fellow men came to attend an annual meeting of global clan members at Hotel JW Marriot in Kuala Lumpur last December 15. Over a telephone conversation, he wanted to know the best eats in Kuala Lumpur and Malacca. But alas, he has been to each place I tried to recommend. Now, that is one true food gourmet. He is one of our Y3K readers who really tries out all suggested places for food. I met him face to face and found him very pleasant. Belonging to the upper class society does not make him snobbish as he is without a trace of arrogance.



Y3K’s debut issue first hit the streets of Singapore six years ago and readership has been on the steady rise. But till today, we have yet gone in search of Singapore’s best eats or done any in-depth features about their food. My husband and I are from Johor but after residing in Kuala Lumpur for 20 years, we are at a lost when it comes to what’s good across the causeway. I thought of an option. The best-laid plan would be to invite our Singapore reader cum foodie expert, Mr. Tan Tok Han to be our guide around the island. He obliged very willingly and I am very grateful for his help.



Our children tagged along for this trip as they were on a short holiday from study sessions. The appointment was fixed for August 20 at 10:30a.m. He chose an easy landmark, Raffles Hotel. After the meet up, we followed his car driven by his driver to North Bridge Road for lunch at a Malay eatery. That was one busy place as locals flocked there for good food.



Mr.Tan grew up eating food served here as his father simply loved that place. It was definitely an experience for us, trying out a rich Malay meal. Dinner was arranged at a newly opened restaurant in Pasir Panjang. This establishment is owned by the famous chef, Mr. Huang Ching Biao. It is a Chinese restaurant offering some of the best cuisine around town. On the spur of the moment, the boss decided to show us his deft hand with the wok. What an excellent meal we had.



Early next morning at eight a.m., Mr. Tan took us to Katong for breakfast. We had the famous Big Prawn Noodles In Soup. The stock was extremely sweet and I could now understand why locals are willing to travel the length and breadth of this tiny island to satisfy their appetites with this noodle dish. Later that morning, we visited his factory in Changi area and was his home guests for that evening.



He demonstrated his flair in cooking and presented six dishes. All recipes shown has a touch of his homeland grace as being a Kim Mui (this is a sub clan of the Fujian community). We thanked him for playing food guide for the two wonderful days, hosting dinner, sharing home recipes with Y3K readers. Another round of thanks for his generosity in teaching us about company administration, human relationship factors. Many of his life’s events has helped shaped his business and contributed to his achievements. Definitely a businessman with a difference as he is always on the move for foodie trips and yet excels in cooking, a skill picked up six years ago. As a successful entrepreneur, he has his own sense of individual style.