Hit fm OH夜DJ 9pm〜11pm
重播 宵夜DJ 2am〜4am
線上收聽 http://t.cn/aksjH8
喜歡washida的糖漬檸檬蘇打咖啡。
Washida Original Roast Coffee
4am coffee 在 魏如萱 waa wei Facebook 八卦
同時也有1部Youtube影片，追蹤數超過4萬的網紅Hock Chai's Flavours Talk 让味道说话，也在其Youtube影片中提到，Compilation Mee Goreng Nasi Lemak Wanton Mee Komtar Before MCO Penang Street Food Malaysia #penangstreetfood #hockchai #flavourstalk Pulau Tikus Me...
4am coffee 在 I FAT 吃货俱乐部 Facebook 八卦
【槟城吃到饱烧烤火锅～买2送1～1人只需RM64.50而已～小羊城火锅店 Little Yong Sing Restaurant】
I Fat吃货们又要“大开杀戒”了，这次来到了【小羊城火锅店】吃到饱啦！！！这里有几十种的火锅料、海鲜类、蔬菜类、菇类、炸类、各种饮料、咖啡、茶和冰淇淋都是无限量吃的哦❗️❗️❗️
这里的火锅汤底有6种，分别有东炎汤、麻辣汤、清汤、药材汤、老鸦汤和鱼头汤～而且每天都会更换汤底～I fat最爱吃这家的东炎汤 👍🏻👍🏻👍🏻 带点甜一点的东炎汤比较适合I fat的口味～其他的汤底也不错，下次想尝试鱼头汤，每次去都吃不到😔😔😔
这里有很大只的虾哦，螃蟹和龙虾耶！大家要小心吃太多会胆固醇过高哦！特别的是这里竟然有smoked duck耶，还有很多肉片哦～本地夹心猪肉片、纽西兰sirloin牛肉片、纽西兰羊腿臂肉片、弹性爽口鸡腿肉片、鲜甜鱼肉片和顶级鹿肉片啊！这些肉片都切得好薄一片哦，吃火锅就是要有刷刷肉才好吃，才过瘾嘛，嘻嘻 😋😋😋 这里也有很多酱料供大家选择～
最近，【小羊城火锅店】添加了烧烤哦～有烤虾、烤羊肉、烤香肠、烤玉米、烤鸡翅膀、烤ham等等～偷偷告诉童鞋们，烤鸡翅膀非常好吃，超赞的😍👍🏻 大家去冰箱选料了拿去给员工烧烤，过后他们就会送上桌了，既方便又不会有很多油烟味～
【小羊城】还无限量提供skol啤酒，每人只要拿空罐去就可以换取下一瓶新的啤酒了。I fat特别钟爱这家的椰子水，服务生劈开椰壳就可以喝了，椰水非常鲜甜可口，椰肉也很好吃哦！
最让人期待的莫过于Haagen Dazs 雪糕了吧，一定要吃个够本才值得嘛，哈哈哈😁😁😁 当天有6种口味选择，分别是vanilla, coffee, chocolate, mango, oreo cookies and caramel～I Fat特爱coffee and caramel口味的，非常好吃啦！如果你是个大吃货你就很值得去吃了，但用餐时间只限制2小时而已哦！
~•~•~•~•~••~•~•~•~•~•~•~•~•~~•~•~•~•~••~•~•~•
【I Fat吃货俱乐部】为了感谢大家一路以来的支持，这次特别做了优惠来回馈I Fat的读者们‼️
❗️特别优惠从今天开始到31 Jan 2017❗️《买二送一》❗️一人只需RM64.50而已❗️超值的啦❗️
(原价是RM88++ per person, after tax RM96.80)
需跟着一下步骤～
步骤1：Like👍 this post
步骤2：Share this post
步骤3：Tag 5 friends at comment
步骤4: Show给【小羊城火锅店】店员看确定有like & share这个post，就可以享有买2送1啦～
是不是很简单呢？有like, 有share, 有折扣❗️❗️❗️
趁这个假期，赶快约几个好友去打边炉聚会一下吧 😂😂😂
Location: 31, 33 Lebuh Melayu, 10100 Georgetown, Penang.
Business hours:
Mon-Thu 6pm - 1am
Fri-Sat 6pm-4am
☎️: 04-263 6333 (for reservation)
4am coffee 在 Lee Hsien Loong Facebook 八卦
Always heartened to read of Singaporeans who help others, whether providing food to the poor like Mr Toh, or doing a something extra for our NSmen like Mr Tan (featured in ST http://bit.ly/161Yfod). There are many ways to help, and Mr Toh and Mr Tan do it the way they know best. I hope they inspire others to step out and spread this spirit of generosity. – LHL
Toh Ah Wat is 65 and runs a drinks stall at Ang Mo Kio market. He lives in a four-room flat in Yishun with two of his four children, and his wife. He takes only three days off a month. But his hard work earns him enough to be generous – any one who can’t afford a meal in the area gets a free breakfast from him – a hot drink and kaya and butter toast.
Each morning, I wake up at just before 4am, at the darkest hour. After 30 years, I don’t need light and I don’t need an alarm. Before 4.20, I am out of the flat. I need to be quick because there are people waiting by 5 am. I drive my old Mitshubishi to Ang Mo Kio. I don’t think I actually speed, but get to my stall no later than 4.40 am.
Then it’s like a race against time – boil the water, wipe down the counters, boil the cups. Heat, water, powder, milk, lights. In that order.
I need the water to be a rolling boil, and then when it’s steaming hot, it goes into the powder. This gives the best fragrance.
People tell me the ang mohs, they don’t actually boil the water until it’s 100 degrees, if it’s too hot, something happens to their coffee and it tastes funny. I’ve tried it, but it tastes funny anyway, even if they did it at the “correct temperature”. But our coffee is different you know – we have a different colour, a different flavour, composition and the powder reacts differently.
I have been roasting beans since I was 10. I don’t know chemistry but I know what I am talking about. Our coffee needs the water hot but you need to know when you take stop boiling it – just that little bit over and it’s sour.
I never did well at school, never wanted to stay in school beyond primary four. But I have a nose for coffee and for making tea. Well, tea is the hard one but I can’t tell you my secret. No matter how fast I need to make it, no matter how many people give me their orders, I carry it in my head, I don’t get it wrong.
From 5 am to 7 am, I hardly stop – people going to work, and they need breakfast fast and nourishing. I sell a basic set for $2.20 – two eggs, soft or hard boiled, kaya and of course tea or coffee. This is much cheaper than anywhere else – less than half the price you pay for those in air-con places. It’s nothing fancy but I make sure the coffee and tea are better than the usual. Each day, I sell between 70 to 100 breakfasts.
Then, from 8 am onwards, those who need a free meal come around. It’s nothing organised, just from the neighbourhood. They here, sit down, and I give them breakfast. I started doing this many years ago – because you know, as hawkers we know who are the poor people around us. When they pay, they will take the money out reluctantly, and even a $2 note is folded carefully. Some of us will say, “It’s ok, don’t have to pay.”
But actually, people have their pride. They don’t want to come to us and try for a free meal, and they are afraid because they don’t know which one can afford to give them a meal.
So, last October, I made it more formal. I went to the community centre and told them – look you must be helping lots of people. Anyone who needs a meal you tell them to come to me, and I will give them free breakfast. Just don’t come during peak hours if they can help it.
I told my wife: “We am not serving anything expensive, a few meals, surely we can treat people.” She agreed. She takes the afternoon shift – I get off at 4 pm and she takes over.
So the CC people, they made a simple printout with a picture of the breakfast and gave them to people who need a free meal. Each month, I give out about 50 free breakfasts. I didn’t set a limit for the CC, but this is the number that come to me, on the average.
I used to give eggs automatically, but some of them don’t eat it so it’s wasted – they are old and many have high cholesterol and they explain they cannot eat the eggs. So I only give when they ask for it now.
My wife says some people come in the afternoons for “breakfast” too, but it’s ok, whenever they are hungry, we will feed them. I am hoping that it will catch on among the other hawkers too, but so far, I don’t think anyone else has done it yet. But it doesn’t matter. I keep doing it and someday, others will do the same too, if they can afford it.
I usually try and sneak a lunch in at 12 noon – I eat from all my neighbours stalls, it's a big market but over the years, I’ve tried everything. My favourite now is the fish soup stall.
We all eat from one another – all pay market price but we give each other more ingredients or a special cut of meat. I usually eat within 15 minutes because the lunch crowd comes out right after 12. I have four helpers – two in the morning, and two in the afternoon – all my relatives, or my wife’s family.
After lunch, it’s breakneck speed until 3 pm. Then I can sit down and talk to my friends, drink sugar cane juice, and finally talk to the customers. After a break, I drive home, take two to three hours’ nap and drive back about 9pm. to close up.
I do all the heavy lifting – getting the beer and drinks out from the store to the stall, clear the bottles, do the clean up and close the accounts.
I fetch my wife home, have a simple meal, and we are usually in bed by 11 pm after a bit of TV. We’ve done this together for decades so we have a routine like clockwork. Except for our off days – when we can do whatever we like. We take two full off days a month, and two half days. All of them are spent with our six grand kids – two of my four kids are married.
I don’t bring them any where expensive, or buy them anything, but we have a good time, just driving around Singapore, have meals at zi char stalls, and you know, just giving them a break from their parents! When they see me, it’s like a holiday for them – “Gong gong is here!” and they go wild.The oldest is in secondary school, and the youngest are in primary school.
When they were younger, my kids always offer to help me out at the stall but I forbade them to do so. It’s a hard life and I wanted them to do well, have a better life. Now all of them have good steady jobs, which is the best reward for me.
4am coffee 在 Hock Chai's Flavours Talk 让味道说话 Youtube 的評價
Compilation Mee Goreng Nasi Lemak Wanton Mee Komtar Before MCO Penang Street Food Malaysia
#penangstreetfood #hockchai #flavourstalk
Pulau Tikus Mee Goreng Owner speak Chinese 印度面老板讲中文槟城美食 Penang Street Food Swee Kang Coffee shop
Mee Goreng #meegoreng #penangstreetfood #hockchai #flavourstalk
Swee Kong Coffee Shop
232, Jalan Burma, George Town, 10350 George Town, Pulau Pinang
https://maps.app.goo.gl/QtmoD259RpJU94SQA
垄尾三轮车椰浆饭 云吞面Famous Paya Terubong Nasi Lemak Wanton Mee Penang Street Food Malaysia
垄尾椰浆饭 Paya Terubong Nasi Lemak
#nasilemak #penangstreetfood #hockchai #flavourstalk #payaterubong
200, Jln Paya Terubung, Paya Terubong, 11060 Ayer Itam, Pulau Pinang
4am to 10am
Sunday close
012-465 6596
https://maps.app.goo.gl/1SxPeEZZR2AKkmcM6
Komtar 文华云吞面回味老味道 Penang Street Food Malaysia Komtar Manderine Cafe Wanton Mee Tasty Noodles
云吞面 Wanton Mee
Mandarin Cafe
Arked Penang 1, L2 , Komtar , Jalan Penang , Georgetown , 10000 Puala Pinang, 10300
https://maps.app.goo.gl/BRPL1ViW5jVGsPXa9
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4am coffee 在 4 AM Coffee - YouTube 的八卦
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