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2010.02.09

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foodcrazee

good suggestion . . .

Nate @ House of Annie

That first shot is so worthy of a coffee table book. Seriously, I think we'll see EatingAsia - the hardcover edition, coming one day.

I much prefer the timeless stories to the trendy ones.

Rasa Malaysia

Congrats, I can almost taste the vegetarian tofu skin dish. Love that kind of cooking style. There are a lot of great old-time kitchens in Penang and I bet you know them all. Hope to read your piece on that, too.

A looooong time ago, I had a very good Chinese-Cantonese style soup/stew at an old-time restaurant at the backstreet of Petaling Street. Don't know the restaurant's name but it was the best soup ever - daikon, dried oysters, and fatty pork belly. The flavor still lingers in my mouth.

Tuty

There's something about the classics... That's why I feel sad to see that many of the old kitchens were pushed and replaced by chain restaurants in the name of "revitalizing" the neighborhood.

Account Deleted

After months of silent following, I thought I'd just say how much I love your blog. Photos are amazing, the copy heartfelt and although I've never been to your part of the world (too much food ground to cover here in India first!), every time I look in feels like a weekend break.
Thanks
Pamela

the lacquer spoon

Your lively photos and text reassure me that both cooking and eating are the social glue to connect families, relatives, friends and people. Hearty :)

Katie

Your photos are so professional, I love the first one the most. The breaded pork chop looks like a delicious meal, especially with all those chunky vegetables, yum.

hockman

Hi Robin:

A little note that I love following your blog. Lots of M'sian foodblogs are by people who love to eat but not necessarily discerning about food. Often they are easily impressed by the form rather than the substance. You on the other hand seem to take food seriously, and focus very much on the real food of Asia, ie. the street food.

The 3 places you mention are ones that I used to visit regularly when I worked in the KL area. I remember going to Sek Yuen as a kid as my father knew the original owner. My father, an old DBKL officer, knew all the above places and their owners well.

My last few visits to Yuk Kee were very disappointing; the food seems to have gone downhill perhaps because of the foreign help preparing food in the kitchen. I often wonder why they are now often mentioned in various food blogs and travel books as excellent.

I was reading your earlier post on Hong Ngek. I think the original location of the restaurant actually used to be across the street, and they moved when the present location became available. There was an excellent old teochew porridge restaurant there previously, one of the old fashioned places that served simple but tasty teochew porridge dishes like meat loaf, anchovies etc without all the extraneous fancy stuff. Sadly it closed down earlier in the decade. I have yet to find an authentic teochew porridge place in KL.

Robyn

Nate - thanks. Maybe, one day.

Bee - Thanks. We've filed have something kinda same kinda different. When it's out you'll read abt it here. Thanks for the props.

Hi Pamela - thank you so much for those nice words. That kind of comment makes our day!

lacquer spoon - Amen to that.

Katie - the photographer makes his living as a, well, photographer. Actually the corn/peas/carrots are frozen! Part of the nostalgic appeal of the dish. :-)

Hockman - Thanks for your comment and your compliments. We'll definately take substance over form.
You're right about Hong Ngek -- it was originally across the street. In reference to Teochew porridge, we have had a very nice one in the Kampar food court (you could probably find the post if you google eatingasia kampar) but it's been a few years. Every one of the little dishes we ate with our porridge was so full of flavor, simple but delicious. Actually the old couple running the stall with their son were from Guangdong.
As for Yut Kee -- we order pretty much the same thing when we go (toast/kaya, beef noodles, pork chop) and I can't say I've noticed a decline in quality. The chop I had several days ago was delish. And if you haven't tried their recently introduced rolled pork roast you really should.
Thanks for reading.

J2Kfm

great post, Robyn. I do agree with your views on Timeless eateries, instead of Timely ones. They come and go, the latter. But the Timeless ones stood through the test of time, and garnering the newer generations slower yet retain their clientele with much ease.

they're CHARMING, after all.

Gastronommy

As a new writer for a food/travel magazine publication in Singapore, I can only relate too well to your frustrations about writing about topics that are not "intrinsically you." Good to hear from someone else that this is just how the business goes.. so I just have to suck it up and hope for those moments when I get to write about something I know and hopefully love inside and out. In the meantime, I'll just settle here outside of my comfort zone.

Do you ever have trouble moderating between what you write for publications and what you write on EatingAsia? Any conflict of interest?

Robyn

Gastronommy-I've found it's really a good thing to be forced to write outside my comfort zone occasionally. I think it makes me a better writer.

As for blog versus for publication writing, I try not to 'scoop' anything I've written for publication on the blog. When article X Y or Z is published, I publicize it here on the blog and then use the opportunity, if possible, to expand upon the topic or write about something related. There's always stuff that's edited out, or more to the story than could be fit into the article, so I use this space for that. Or we (the photographer and I) use it for more visuals. A way to get more bang for the buck, so to speak.

r becklund

What a great post and the pictures are amazing. The food looks awesome!!

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