A new beginning

I'm seriously losing this whole blogging mojo :( from 4 updates in a month, to 2, to now a pathetic 1. Anywaaaaaay.

Don't really have anything in particular to blog about so I'll just put some pictures and elaborate on them since people these days don't seem to bother reading anyway, most people tend to scroll through and stop at pictures that interest them the most. Correct or not correct or not?? You're lying if you say no. I know because I'm like that wtf.

Recently bought 2 new pairs of Converse shoes. Just thought I could use a pair of hipster-ish sneakers :P Seriously, all I have are sandals, flip flops, boots, heels and a pair of Nike running shoes. Obviously I NEED not one, but TWO pairs of sneakers. Wk got a pair for himself too.

 This is one of the best things that happened lately :) I'll elaborate next time!

Made buttermilk pancakes with bananas, hazelnuts, maple syrup and a side of vanilla icecream. Buttermilk pancakes are so yummy and they're so easy to make! No need to rest the batter, no need to mix till the batter is smooth. Lately I've been trying to eat healthy so I've been trying to cut off foods high in sugar and fats e.g. icecream. But alas, I succumbed. The pancakes with only the bananas and hazelnuts were too dry. If I were to choose whether to have more maple syrup or icecream, definitely icecream! The taste of vanilla, hazelnuts and banana go well together. Plus the combination of warm pancakes and cold icecream...mmm.

Yesterday we went to DFO because I wanted to get myself a pair of shoes which I can wear for work. Yes in case you didn't know, you need a pair of new shoes for every freaking occassion, my bestfriend Esther Toh taught me that tee hee. No but really, I needed a new pair cos I'll be standing a lot so I definitely wanted a good comfy, solid pair that'll last. What was supposed to be 1 pair of shoes, turned into TWO pairs, 2 tops (3 tops for Wk) and a grill pan =_____= 

Anyway no pictures of the shoes because they look really boring wtf. They're from Supersoft by Diana Ferari. Diana Ferari is probably the only place with good working shoes in terms of comfort, quality and design and they're affordable. It was an outlet so everything was discounted, not that cheap but since the shoes felt really good, I think they're worth it.

Why 2 pairs? Because I need to spend that extra money wtf. No lah. Wk picked out the 2nd pair and I really liked it too, so had to get it. HAD TO GET IT - there's no better excuse.

We've been wanting a grill pan for a while now and since there was a little promotion at Matchbox, we decided to get it. It completes the set of cookware we're having at the moment, Jamie Oliver by Tefal. This grill pan came with a cookbook by Jamie Oliver! Can't wait to try out the recipes!

This was one of the tops I got yesterday. It's a russet knit from Country Road and it was discounted heavily! Only $20! It's currently spring here in Melbourne but sometimes it gets cold when the weather decides to have PMS or something. So having an extra knitwear is definitely handy. Check out the length. Kind of like the high-low/dip back type of thingie that's really in style now. I thought that was quite interesting.

Woke up this morning wanted to have my bowl of cereal and saw this. ISN'T THIS THE MOST ANNOYING THING EVER?!? It was impossible for me to get my cereal out into my bowl without it spilling everywhere. All thanks to a certain someone who refused to use the freaking scissors to cut it open, but decided rip the shit out of it. Maybe the scissors was inconveniently stored you may guess?

Tell me it's inconvenient. Tell me it's inconvenient and I'll bitchslap you. (Of course I can't but I would love to)

Ok that's it for now. Time to hit the sack. It's Melbourne Cup Day tomorrow. I don't give a shit what day it is but it's a holiday and that's all that matters :D We're heading out to get some stuffs early, Wk thinks I won't be able to wake up. I shall prove him wrong.

Pandan Snow Skin Mooncake

I know the Mid-Autumn (Mooncake) Festival has just passed, I still think this post is obligatory. Simply because I'm the boss of my kitchen, I can make mooncakes whenever I want :P

So last Sunday was 八月十五 (15th day of the 8th Chinese lunar month), the actual day of this festival and incidentally was the day Maggie and I decided to make these Snow Skin Mooncakes.

I used to first make mooncakes when I was 16. It was a little time consuming making it myself, but it was a very rewarding experience. I stopped making because I got lazy, until I came to Melbourne where mooncakes are ridiculously priced, which made me want to make them again. Traditionally mooncakes are moulded with a wooden mooncake mould, with intricate carvings in them. Recently I saw a Youtube video on how to make mooncakes and I saw these plastic mooncake moulds in the forms of cookie presses! How brilliant!

They are brilliant because 

- they're easy to clean

- they're easy to use

- they're light in weight

- there's no erm... violent knocking involved, just press and push!

I'm not even exaggerating when I call it violent. You knock the shit out of the mould to get the mooncake out. With that strength and how solid the mooncake mould is, you can easily knock someone out :o

When I went back Malaysia and went baking supplies shopping I saw them! I quickly grabbed a few of course. They were pretty cheap! RM 7.50 each for the mini ones. And because they're plastic and not wood, I didn't even need to declare when I went through customs in Melbourne airport. 

In case anyone didn't know, Melbourne, or Australia in general, is really strict with incoming goods particularly food and wooden items - even a tiny key chain made of wood. You're allowed to bring them in, you just have to declare. If you don't and they find out you didn't, when you were informed that you have to in the first place, you will be fined. If you declare, it doesn't mean they won't let you keep it. They'll check it and make sure it's of the standards they want before they let you keep it. It's a different queue, it takes more time, which is a hassle so I usually won't want to bother myself with it.

Back to the mooncakes.

You see that little tool at the top? That's the plastic mooncake press. It comes with a plunger, so all you have to do is put your mooncake 'ball' into the mould, press, and push the plunger to release the moulded mooncake.

Back in the days when I used to make the skin for snow skin mooncakes, I used a recipe which uses Koh Fun (Cooked Glutinous Rice Flour), sugar, water and shortening. And it tasted weird not in a good way. I suspect it's the taste of shortening. I use shortening to make puff pastry but that's cooked and it tastes awesome. Snow skin mooncakes made with Koh Fun and shortening are not cooked, they're mixed and rolled into a dough and that's it. Technically you're eating the shortening raw. Eww..

But at that time I didn't bother searching for other variations of the recipe until I saw this video recently, which uses a method that's different: steaming. I had to resort to this method anyway because I couldn't source any Koh Fun in Melbourne. I could dry-fry some glutinous rice flour to produce Koh Fun, but then again I hated the taste of that recipe I used to use so nah.

This was the video I initially saw:

 

When it's a Hongkie or an old, Cantonese speaking woman teaching you how to do it, you know it's legit :D

So anyway, I didn't use her recipe because I found this one that's pandan flavoured. I think either one will work. Hongkie lady's recipe uses coconut milk though. This one uses pandan juice which can be substituted. I figured that you can replace it with any other flavoured liquid you like e.g. juices but take note with the sugar content.

Pandan Snow Skin Mooncake Recipe

Adapted from: Christine's Recipe

Yield: 16 mini mooncakes (70 grams each)

Skin

• 55 gm glutinous rice flour
• 45 gm rice flour
• 25 gm wheat flour / wheat starch
• 60 gm caster sugar
• 230 ml milk
• 30 ml condensed milk
• 25 ml vegetable oil (anything pale, with bland flavour)
• 2 to 3 drops of pandan paste  

Filling

• Any paste of your preference, around 720-750gm. You can find these in Asian grocers, or baking supply stores. To make your own, simply google for recipes.

To coat:

• 3 tbsp glutinous rice flour, to be cooked**

1. Mix all of the dry ingredients (except for the 2 tbsp of glutinous rice flour**) in a bowl, and all of the wet ingredients in a separate bowl/cup.
2. Pour the wet ingredients mixture slowly into the dry ingredients and stir till combined. Lightly rub oil onto a heatproof, shallow bowl/plate. Sieve the mixture into the bowl.
3. Steam the mixture over medium-high heat, for about 15 minutes. 
4. While steaming, place the 3tbsp of glutinous rice flour** in a pan without oil. Fry over medium-low heat, stirring occasionally. When smoke releases and the flour turns light yellow, it’s cooked. Remove from the heat and leave to cool completely. Use this to coat mooncakes later.
5. To test if the mixture is cooked, touch and pinch a little of the mixture to taste. If it feels solid, doesn’t have any raw flour taste, it’s cooked through. If not, continue steaming. Remove from wok and let it cool slightly. 
6. When dough is cool enough to be handled, scrape the dough out onto a plastic board or a kitchen bench top lined with cling wrap. Or you can put it into a heavy duty plastic bag like in the video. Lightly knead it until a smooth dough is formed. 
7. Depending on the size of your mould, you will need to work out how much skin and filling you need to make one mooncake. I used 25gm for the skin, and 45gm for the filling.
8. Roll the skin and its filling into a round shape, according to its respective weight.
9. Flatten the skin dough with a rolling pin (best to use a French style pin) and wrap the filling. Lightly coat with the cooked glutinous rice flour and shake off any excess flour. 
10. Press to push the mooncake into the mould, lay the mould on a flat surface and push the plunger firmly to print the pattern. Then gently release the mooncake. 
11. Store the mooncakes in an air-tight container. Put kitchen towel on top of the mooncakes to prevent moisture from soaking them. 

Notes:

• For steaming, the bigger and more shallow your bowl is, the more spread out the mixture and the faster it will cook. So steaming time depends on this factor. Ours took only about 10 minutes.
• The total weight of your mooncake should be engraved somewhere on the mould. Mine was supposed to be a 63gm mould and I felt that there's still space to fit more dough, so I stretched the weight to 70gm. If you're not sure, test with the skin dough by stuffing it into the mould (remember to coat with cooked glutinous rice flour to prevent sticking) and see how much you can fit. 
• The ratio depends on your preference. Some like more filling, some like it balanced. I did around 1:3, skin to filling. The lesser skin you use, the more filling you're going to need, the more mooncakes you'll be able to make with this recipe. And vice versa.
• Roll the ball into a slightly oblong shape so that it's easier to be placed into the mooncake mould.  Make sure the part where the skin connects (or I like to call it the 'ugly' part) is at the base of the mooncake. 
• Best eaten within the day. Once you store it in the fridge, the skin gets hard. 

We tried to make this custard filling that's apparently really popular in Hong Kong. I guess the recipe we used was just bad. The custard turned out really chewy instead of paste-like? And the custard was so soft that the mooncakes weren't able to retain it's shape. They looked like... green pumpkins wtf. It tasted alright but I think that sort of consistency isn't suitable for something like mooncakes. Probably better for a bun or something.

Apart from that, I absolutely love the taste of the skin! :D Finally something that tastes like the real deal!

The technique used and texture produced is similar to mochi, soft and smooth. The pandan flavour is light, not too overpowering so you get that slight fragrance but the filling stands out more. In her recipe it says to use pandan juice. We weren't bothered to get/do it so we replaced it with milk, as she suggested. Tasted fine.

That's it. This recipe will stick with me forever. No more Koh Fun and shortening crap.

Pandan Chiffon Cake

Pandan Chiffon Cake... ahh. One of my favourite things to eat when my mom buys one back from pasar malam/local bakery. If you haven't tried Pandan Chiffon Cake, you're missing out big time.

So for the past month I have been researching about this cake. I was looking at countless recipes, hoping to find one that is foolproof and delicious because baking is not cheap, I don't want to be wasting my ingredients on a cake that sucks. Then I found this Youtube video:

 

 

The end result looked promising so I went to her blog and decided to use her recipe. Her Pandan Chiffon Cake post doesn't only contain the recipe, she included lots of info you need to know in order to bake a good Pandan Chiffon Cake too. How can anyone not love bloggers like that? 

Since she got the recipe from another blogger, I went to the other blogger's post. Once again, the blog post contains a massive amount of info you cannot do without if you want to bake a good Pandan Chiffon Cake. This is why you don't need recipe books or go for cooking classes these days.

I highly recommend reading their posts if you're serious about making not just a Pandan Chiffon Cake, but a GOOD Pandan Chiffon Cake. I cannot give them enough of credits for putting so much of info in their blog posts for just a cake. All credits go to the both of them; kitchen tigress and i eat. i shoot. i post. I used the latter's recipe (the blogger's a doctor by the way, I've never thought that doctors can bake! :P) because my chiffon tin was a large one so it's just easier to use his. Kitchen tigress adapted his recipe to fit a 21 inch chiffon tin, which is a lot smaller.

First of all before everything, you need to think about the pandan flavour. There are 2 options: natural or artificial. For artificial flavourings, there's pandan essence (usually colourless) and pandan paste (a deep green). Nothing wrong with using artificial flavourings, in fact it gives a stronger pandan flavour, and richer green if you use the paste. I chose the natural version which is of course using real pandan leaves but the green turned out really faint. The flavour's there but definitely not strong, but I still liked it. Real pandan leaves are mildly fragrant anyway. It's all about that rewarding feeling when you know you've made it from scratch.

If you choose to use artifical flavourings, you can skip the next part of this post and go strainght to the recipe.

In Melbourne, you can find pandan leaves in Little Saigon Market in Footscray. There's only 1 shop which sells it though, the one nearest to Sun Wong Kee restaurant. I got mine for $2.50/bunch of about 15 leaves. 

Then of course you need to extract the 'juice' from those fragrant leaves. From the Youtube video it shows clearly how to do it. You can blitz it with a blender, food processor or a stick blender. If you don't have either, you can pound it with mortar and pestle but... why would anyone go through such torment? Get a blender! They're really useful in the kitchen. 

It's a really clever idea to blend the leaves WITH coconut milk, because then you're not diluting it but instead you're infusing the coconut milk with the pandan extract. I would highly suggest using this method.

I didn't do that because my pandan leaves which I've kept for days in the fridge was not looking good anymore and I knew I had to do something with it pronto or they will go bad. But I wasn't sure if I was gonna bake anytime soon, if I extracted the leaves with my coconut milk and left it there they might go bad TOGETHER, which is even worse.

So I extracted the leaves the conventional way which is to blitz it with water. I found this technique in Wendy's blog post to obtain a concentrated version of pandan juice. Brilliant!

Basically you blitz it with some water. You'll know how much you need because without water, the blades won't be able to blend properly so add slowly until everything is moving constantly. Once you get a fine paste, squeeze and strain the juice. Leave the juice for a few hours to a day and what happens is the chlorophyll will settle to the bottom, and you'll see 2 layers of the juice. The bottom layer is a deep, forest green while the top layer is a translucent greenish (sometimes brownish) colour. I scooped out the translucent layer as much as I can and only used the bottom layer. The chlorophyll is the component which gives your cake that green tint, the extract itself has that mild pandan fragrance.

Pandan Chiffon Cake

Adapted from: kitchen tigress, i eat. i shoot. i post

Mould: 25/26 cm

A:

Corn Oil 115ml

Coconut Milk 140 ml

Condensed Milk 2 tbsp

Pandan Juice 2 tbsp (Or paste/essence 2 tsp)

Salt 1/4tsp

B:

Cake Flour 200gm

Baking Powder 2tsp

C:
Egg Yolks 6

Castor Sugar 65gm

D:

Egg White 9

Castor Sugar 95gm

Cream of Tartar 1 tsp (optional)

1. Preheat oven to 180°C, or 160-170°C if fan-forced.

2. Mix A together except for salt, strain, then add salt. Set aside.

3. Mix B together, sift, and set aside.

4. Beat C until thick and pale. (It took me 5 minutes)

5. Add A into C and beat till incorporated, then add B and continue beating till incorporated.

6. Beat/whisk egg whites till foamy, add cream of tartar and beat till soft peaks form. Add sugar a little at a time while continuously beating until stiff peaks form.

7. Fold in D into the C mixture in 3 portions.

8. Pour into an unlined and ungreased chiffon tin, smooth out the top and bake for 45-55 minutes, depending on size of mould.

9. When cake is done, invert it and leave it elevated from the surface and leave to cool completely.

10. To remove cake, run a spatula/knife along the sides and base of the tin carefully.

* I started off at 165°C. My cake was cracking like nobody's business, so I turned down the temperature to 160°C.

 

* Instead of baking it at 55 minutes as suggested, I did only 45 and the cake was perfectly cooked. That could probably be due to the larger tin I used, (26cm, recipe uses 25cm) the batter is more spread out.

* Cake/Low protein flour is necessary. I used all purpose flour once for another chiffon cake and the cake was dry and 'cakey', not soft like chiffon.

* I used to ignore the use of cream of tartar, but I won't anymore because it does make a difference.

* I used condensed milk because someone commented that the use of it gives a better texture/taste. Not sure if it does make a difference but I'm really happy with the outcome of this recipe.

* I didn't use vanilla essence. It's a pandan chiffon cake and I like it to smell only like pandan.

This is what you get when you rush to remove the cake from the tin =.= Take your time when running your knife at the base to get that perfect, brown layer.

As you can see, it doesn't have that type of green you see in most chiffon cakes you buy at the bakery. If compared with kitchen tigress's chiffon cake, the colour of her cake is more saturated than mine, considering we both use natural pandan juice. The only explaination I can think of is her pandan leaves are most probably nicer, the freshly plucked from the garden type while mine were old.

But I'm not complaining as I am really happy with the taste. If there's one word to describe this cake, it's soft. It's soft in almost every aspect; colour, flavour, texture. It's different from the pasar malam/asian bakery ones but I still like it. It's soft, pillowy... like eating clouds.

Hong Kong Day 5 (Macau)

This was our last day, there wasn't any tour planned for us and our flight was in the late afternoon, so it was free and easy for us. We took a bus to Largo do Senado, can't remember how much we had to pay. Later we found out we could've traveled there for free.

You could take a shuttle bus from whichever hotel you're staying at, it'll take you to the Taipa Ferry Terminal. And from the terminal there are many other shuttle buses from the other hotels/casinos. Depending on where you're going, if the hotel is near the location you're trying to get to, just hop on and you'll get your free ride! It takes a little bit more time, but it's a free experience.

For example to get to Largo do Senado (Senado Square), you can hop onto the Hotel Lisboa's shuttle bus. Apprently it stops a few blocks from Largo do Senado.

The reason we went to Largo do Senado was because I wanted to look for a Yee Shun Dairy Company. We first had trouble finding it because according to my research, it should be inside Senado Square. But it was nowhere to be seen! Fortunately there was one spot with free wifi, so I quickly made my search and found out in one post (out of 1987531) it has actually moved to another place which was luckily not too far away.

I wanted to go to Yee Shun because in Swee San's post she mentioned how good their scrambled eggs were. Also, they make this double-boiled milk thingie which I have no idea what it was, I really wanted to try it!

Again, everything in the menu was in Chinese :( I didn't know what it's called, so I could only point at pictures. And I even tried to order a scrambled egg sandwich, but I didn't know what scrambled egg's called in Chinese! So I literally said "Scrambled eggs", describing in Cantonese that it's... sort of fried, and the guy who took my order said ok, so I thought he understood. But when my sandwich came my egg was just plain fried egg :((((((

But the double-boiled milk was DA BOMB! Ok it's not like atomic bomb good but I've never tried it before so I found it really interesting in a good way!

It's like eating tau fu fah but instead of soy milk, this is made with fresh milk! Some say it's made with water buffalo milk. I don't know lah, but I know the milk taste was very apparent, and different, but somehow I'm not sick of it! And this is coming from someone who hates drinking milk.

If I'm not wrong, it's called "Sheong Pei Lai", literally means double-skinned milk. Texture is like a pudding made with milk. We ordered one with red beans 红豆双皮炖奶 but if I were to recommend, just order the plain one without red beans because the pudding itself is really good.

We also ordered a Ginger Milk Curd 姜汁撞奶 cos I've seen other bloggers recommending it. Pretty good, but it leaves a bitter aftertaste.

Another food generally recommended by food bloggers when in Macau is their Pork Chop Bun. Nothing to shout about.

Yee Shun Dairy Company 義順牛奶公司
60, Avenida de Almeida Ribeiro (San Ma Lou)

Took a stroll along the streets near Senado Square. It leads to the Ruins of St. Pauls. There are lots of shops selling food, souvenirs and whatnot. Lots to try too.

Then we went looking for this place famous for their Portuguese Egg Tart. It's called Margaret's Cafe e Nata. We didn't get to try any other Portuguese tarts so we couldn't compare it to anything but I'd say it's nice. The custard didn't taste too egg-y and it wasn't too sweet.

Can't remember how much they were selling at, but it's definitely clear in my memory that it wasn't cheap. I remember having their Iced Yin Yeong and it was MOP20 (RM10)!!

Margaret's Cafe e Nata 瑪嘉烈葡塔
Gum Loi Building, Rua Almirante Costa Cabral

I think the address is quite pointless unless you have Google Maps in hand. The location is a little hard to describe. Some bloggers said it's right next to Hotel Lisboa, but I found an instruction online which I followed and successfully found the place. Unfortunately, I only printscreened the post, I can't remember which website was it. Credits go to him/her.

"At the entrance/exit of Hotel Sintra, turn left into a northeasternly direction, cross Avenida Infante D. Henrique, and then turn at the first alley on your left - there should be a sign pointing in the direction of the cafe."

Then we went back to our hotel, took a shuttle bus, switched to a Venetian shuttle bus and went to The Venetian and spent the rest of our time there shopping before leaving to catch our flight.

***

Finally done with HK/Macau. Normal posts will resume soon.

Hong Kong Day 4 (Macau)

Another boring day. Lots of sight seeing. We took a boat/ferry/idunno from HK to Macau. In the boat/ferry/idunno, there were LOTS and LOTS of China people (who look like they're from kampung, literally) and they were SO. FREAKING. RUDE.

They talk as though they're in a noisy club, or as though they're about to start a fight, they PUSHTHEFUCK out of you, they don't listen to the attendants when asked to move their baggage to the supposed area, they cut queue or rather, create their own line, they stand so close to you as though they're going to kiss you. I have this thing about people standing really close to me while waiting in a line. Except for my bestfriend and bf, I cannot cannot tahan ppl standing close to me or touching me while they're standing. And that wasn't my first experience with these rude China people already. In Disneyland I even scolded one.

AAAAAAAAARGHHHHHHHHH!

Upon arrival it was raining quite heavily so the itinerary had to be rescheduled. We were first sent to The Venetian, a popular hotel and casino resort, with the world's largest casino. No pictures of the casino because my 12YO sister obviously couldn't get in.

I suppose the name Venetian indicates that the building and its structure are made to resemble those in Venice. There's a canal within the building itself completed with sky-like ceilings, gondolas and gondoliers who sing.

 

It's a really huge building with lots of shops, from luxurious brands to mid-range. We didn't get a lot of time in the Venetian so we went back the next day and actually did most of our shopping there throughout the entire trip.

Then we were brought to the City of Dreams to watch this 4D show called Dragon's Treasure. It's basically watching an animation in panoramic view, projected in a huge, dome-shaped theater called The Bubble.

Never seen anything like that before so I'd say it was quite awesome although the entire show took only about 15 minutes.

Then we had lunch and then headed to Macau Tower. There's an observation deck with see through floors and see through walls for us to get a 360 view of Macau but of course it's not free. Nobody in our tour wanted to go except for us siblings.

There was this stupid bitch in our group who said, "Aiya this kind of tower I go to KL Tower also can see lah"

Eh idiot? Do you know what is the difference between KL Tower and Macau Tower? ONE IS IN KL ONE IS IN MACAU! Even a 5 year old can tell you that lo! Stupid bitch didn't want to spend her money to see it, so she had to say it's not worth spending when we siblings actually paid for it??

STUPID SOUR GRAPE! I bet in saying that she actually didn't even go up to KL Tower to see also!

It's not just this one incident that annoyed us, that same bitch annoyed me many times already so its an accumulation of lots of annoyance wtf.

It's not about paying for things that's worth it or not, it's about paying for a view that you can never find anywhere else in the world. It's a different experience, in a different place. Since we're all the way here, why  cannot go for it? Sadly some kiamsiap stupid sour grape cannot understand this.

And then we were brought to the A-Ma Temple, or in Canto they call it Ma Kok Miu. It is said that the name Macau came from the name of this temple. When the Portuguese first came, they asked the people who lived in the temple for the name of the place to which the people replied "Ma Kok", and supposedly that's how the name Macau came about.

The tour guide recommended us Macau's local specialty which is their Almond Cookies from a famous bakery in Macau, Pastelaria Koi Kee 钜记饼家, which is near the temple. We thought it's the ONLY store in Macau, until we saw it EVERYWHERE as we traveled -.-

Regretted buying in that place because it was packed with people. Not just people. RUDE CHINA PEOPLE.

They provide samples for customers to try so don't worry about not knowing what you're buying. But if there are China people in the store, don't expect much of the samples left.

I highly recommend their Phoenix Eggroll. It's a crunchy egg roll snack with pork floss and seaweed. The almond cookies are good too, but I like the Phoenix Eggroll more (the name itself is also more extravagant wtf). Wished I bought more, everyone who tried it loved it.

Then we went to the Fisherman's Wharf. Honestly when we first went there, I had no idea what was it. Everything's closed. According to Wikipedia, it's a theme park! Wtf, it surely didn't seem like a theme park to me lor. When we were there everything's closed. All we could do was stand outside the buildings and take pictures. Quite stupid la, why brought us there when it's closed?

Didn't bother taking much pictures because to me, they all looked like fancy man-made buildings which have no interesting history behind it.

Then finally we went to the famous Ruins of St. Paul's where the famous facade of St. Paul's Cathedral proudly stands!

According to the tourguide, the cathedral was destroyed by a fire and only the facade remained because apart from the facade which was built with stone, everything else was built with timber(if I remember it correctly...).

Ok can officially said I've visited Macau lol.

Then we were sent to our hotel. This time we stayed in Metropark Hotel, which is a small one compared to all the other huge casino and hotel resorts around us. It's small but it's pretty good, so much better than the previous one we had in HK. There's free limited internet service we can easily get in the lobby, the room was also more spacious.

That night we had a quick dinner at a nearby restaurant. No pictures because it wasn't interesting. I know I've said this many times before but I will still say it again, Klang has better food.

After dinner we strolled around the city. There were lots of casinos and hotels. 'Lots' is probably an understatement.

There wasn't much to do and we were really tired too. And also for 3 girls to stroll in the city at night, I was getting quite anxious and scared. Afterall, it's a foreign country eventhough we all share the same ethnicity. It's like a land of casinos, like a city that never sleeps. There's people everywhere. But most of them are people who go there to gamble their life away. Walking with all these people around it's impossible to not feel insecure.

We went back earlier and planned for the next day.