Food Stall With 19 Years of History in Kwai Chai Hong, Chinatown Burned Down

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A long-time running Chee Cheong Fun stall at the historical Kwai Chai Hong in Kuala Lumpur’s Chinatown was found to be burned down on Monday.

Shared by a Facebook user, the news was shared to her in a messaging group and city-dwellers and netizens have started coming to the support of the stall owner ever since.

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Upon visiting the stall, the user who shared the news on Facebook immediately asked about the now burned down stall. Disheartened, the uncle answered about how he doesn’t know and maybe he just made too many enemies along the way and years.

The stall was solely run by the uncle for more than 19 years and had previously took a four month break due to the Covid-19 pandemic, he just recently came back to running the stall. There were also worries among netizens about how the owner will still be worried even if the stall is rebuilt later on.

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The user added on how the uncle was rummaging through the burnt up leftovers of his stall and seemed lost while pondering through the 19 years he has ran the stall.

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Nearby construction workers have since helped to clean out the junk and also offered building materials and also some of the workers to help rebuild the stall.

CCTV footage shows an individual throwing a fire at the stall late in the night and leaving the scene immediately; however, the identity of the perpetrator remains unknown

“This pandemic has already been hard enough on all of us” said one netizen. “Now it’s just salt on the wound for this stall owner”.

“I’ve been here for almost 10 years” said another. “It’s just now because of work that I’ve rarely been there”.

Many students at the nearby Advance Tertiary College (ATC) are frequent go-ers of the stall; the college has since started a donation drive for the stall owner which has summed up to RM5,000 as of Monday morning. 

Donations will be accepted up until the 21st of October and be passed to the uncle on the 23rd of October. 

Chicken Rice Seller Fined RM3000 While Travelling For Work During CMCO

A chicken rice seller in USJ4 was given a hefty fine under the Conditional Movement Control Order (CMCO) as only two individuals are allowed to be in a vehicle at once.

Malaysians have since have mixed reviews regarding the CMCO SOPs, with many questioning the reasoning behind this incident and saying that it doesn’t make sense.

A viral post by the SJ Echo Facebook page claims that the SOPs are unfairly implemented and this may force the famous chicken rice seller in USJ4, Subang Jaya to close his stall after being slapped with a fine of RM3000 in total, merely for travelling from home to work and back.

SJ Echo said that the small business owner, Seow Boon Keong was travelling with his two sisters and one nephew in the car, all of whom work with him at the Chuan Kee chicken rice stall.

“We travel from Jenjarom daily to USJ 4 to operate our chicken rice stall. It’s 30km one way from Jenjarom. Because of the distance and also because the other three cannot drive, we travel in the same car,” he said.

“All we do as a routine is [to] head to work from Jenjarom in the morning and go home by around 3.30pm when we finish work. We don’t go anywhere else,” SJ Echo reported the man as saying.

They were heading home from work when stopped along the Damansara-Puchong Highway (LDP) by a policeman near the USJ toll plaza.

Despite having a letter to prove that he runs a chicken rice stall in USJ4, he was still issued a RM1,000 fine for each of the passengers in the vehicle.

“The two-passengers a vehicle SOP is not fair for people like us who run a business,” Seow said. 

He also added on how he may have to close down each time a guideline/SOP of such was imposed ,which would result in him losing his only source of income for the family.

“Because of the distance from Jenjarom to USJ 4, it would cost RM40 one way for two persons to travel that distance by Grab,” he said, adding that they do not go anywhere else except home to work and back.

The Subang Member of Parliament (MP), Wong Chen has since listed down the grounds for the chicken rice stall owner can file an appeal.

Now a bit of local community news. A favourite Subang Jaya chicken rice seller operating in USJ4 was recently fined by…

Posted by Wong Chen on Friday, October 16, 2020

“First is the fact that all three passengers are a family and living together, therefore being in the car together does not increase the risk of spreading the pandemic. Second, they were not on a joyride but on their way to work, which is not a prohibited activity under the CMCO,” he wrote on his official Facebook page.

“Based on these two mitigating points the police should consider dropping the total of RM3,000 of compounds and just issue a warning,” he said, adding, “it’s also wrong for the government to implement strict enforcement when it is also equally guilty of constantly updating and changing the CMCO SOPs”.

Chen has also said that the government should issue more warnings instead of compounds during this period as it is more or so an adjustment period for the public.

“This particular case also highlights the need to tweak the CMCO two passenger rule, to provide exemptions for family members travelling for work purposes. The economy is not doing well, therefore the CMCO SOPs should not add on further challenges to the overall sluggish economic activities,” he said.

Fast Food Restaurants After Covid-19 May Never Be The Same

From lockers to temporarily store your food orders to an app signaling your arrival to the workers, fast food eateries are looking to bring an end to long line-ups at the drive through but still be able to bring you your order fresh for the go.

Fast food chans such as Burger King is planning to re-invent the service, especially after lessons learned from the pandemic.

Burger King has promised to reduce carbon footprint by 60% with its new restaurant concept. Architectural approaches as to practical aspects and revolution habits when it comes to enjoying a fast food meal, the home of The Whopper unveiled its restautrants of tomorrow.

Cyclists and pedestrians will now be able to collect their orders from storage lockers, much like giant refrigerators like those used by farmers to facilitate the direct sale of fresh produce. Mobile apps also allow customers to tell the restaurant when thye’ll be arriving by car and be guided to park in a specific spot. All this information would then be relayed to a team who would then bring your meal to you.

This would mean the end of the needless shouting to order at the terminal to make your words audible. Such technology such as mobile apps and QR codes started to gain a following during the lockdown and it is picked up by countries everywhere.

Those wanting to eat on site can nibble on their fries in patios that will replace traditional dining spaces, but there will still be an interior eating space. In the concept design, it’s shown on a higher level, like the kitchen, because the building is designed to be raised in order to make way for the drive-in customers below, on ground level. 

At these parking spots, customers will receive their orders without having to interact with humans in real life: a ramp will deliver the burgers and fries.

The fast food chain plans to build these new-generation restaurants in 2021 in Miami, Latin America and in the Caribbean.

Pizza Chains Made a Comeback During Covid-19

The F&B industry was shaken to its knees when the Covid-19 pandemic wreaked havoc around different sectors in the industry; however, one of the sectors is thriving apart from others in these trying times – Pizza chains.

With majority of consumers being homebound and with social distancing guidelines in place, most business were unprepared for the downfall while brands such as Dominoes were thriving in these unusual conditions.

Among many of the pandemic’s unsung heroes, the one’s making sure that we get our regular dose of pizzas are the pizza delivery guys as the rise in pizza consumption are not due to people flocking to pizza chains everywhere, but rather just calling in their orders and enjoying the pizzas from the comfort of their own home. Deemed the ultimate quarantine food, pizza travels well, can usually feed a whole family and holds up perfectly as leftover for the next day.

Domino’s Pizza profit surged 29 percent in the three months through June as consumers chowed down on pizza while riding out the COVID-19 pandemic from home.

As sales for pizza chains increase, it has also led to higher costs for various other essentials such as cleaning supplies, worker pay and also ingredients. Cheese prices went from an all-time low at one point to an all-time high in the last quarter, this means the increased sales have muted profits.

“The total impact from safety and cleaning equipment, enhanced sick pay and other compensation for our team members and support for our franchisees and our communities was $11 million,” CFO Stuart Levy said during an analyst call discussing results. The company expects those costs to remain for the duration of the pandemic.

The Ann Arbor, Michigan-based pizza chain earned $118.7 million, or $2.99 a share, as revenue jumped 13 percent year-over-year to $920 million. Wall Street analysts surveyed by Refinitiv were expecting earnings of $2.24 a share on revenue of $911.5 million.

This success is due to the vital moves that Domino have made over the years, which includes more pizza chains than ever, features like “hotspots” in the U.S. which allows people order pizza to the beach and other outdoor locations, and has also tried their hands at self-driving delivery cars.

The shift from in-person order to digital orders led to the rise as well, as executives said about 70% of sales came through the company’s app and website.

Even though there are downs in terms of international sales, one thing they won’t do is to cut pay for employees.

“This is not the time to lower the rate we pay our valuable team members,” CFO Jeff Lawrence said. 

“Look, I’m a finance guy. I think about efficiency. Right now, it’s not about that. It’s about hiring more people, paying them more and giving them jobs. We’ll leave it for another day on getting efficient on the labor rate.”

How to Not Panic Buy for CMCO

With the Conditional Movement Control Order (CMCO) being in effect from October 14th onwards, the public is already going through this “panic-buy” phase all over again.

For the second time in a year, shelves started going empty on the night of the announcement itself and it is unfortunate to say that we haven’t really learnt from the past when members of the public were over-stocking up on various supplies so much that it created a social media frenzy of “who could do it worst”.

Other than leaving the vulnerable population without the essentials, some of the goods that are hoarded are even often going to waste. So how do you shop for a lockdown?

How often should I go to the grocery store?

The less the better, but it all still comes down to how much food can you transport and store. Consider going an average once every two weeks. The more planned out you are, the less you’ll tend to go for another unneeded grocery run.

If I’m buying to prepare for two weeks, will I cause a shortage for others?

No. Even panic buying at its worst simply created short-term shortages in stores. That doesn’t mean that you should stock up that much more though as the public should’ve known by now that what they put it their shopping cart is usually already more than enough.

So what should I buy that would last me for two weeks?

A good start would be canned goods like canned tomatoes, beans and coconut milk as they’re useful for a variety of dishes while dry foods like pasta, rice, spices and even baking supplies are versatile to keep as well as they’ll be used up at some point. 

Fresh foods that are easy to freeze, sealed blocks of cheese, pre-frozen bags of vegetables can be kept in the freezer while root vegetables, potatoes and onions all can be keot for a long time in the pantry, provided they are stored in a cool, dark place.

If you were to buy meat, buy frozen fish and meat that you can store in the freezer.

All in all, rationalize. Think before you buy and make sure you aren’t overprepared and are coming out of quarantine with and overstocked amount of food supply at home.

What if I come across empty shelves during my grocery shopping trip? 

Empty shelves don’t mean a shortage of food and supplies; it simply means that stores and supply chains need to catch up with the increase in demand. 

It is just taking a while to get the product flowing through supply chain back to the stores, but it is safe to say that the products are surely is on its way back to the public’s demands.

Will there be enough for me if I miss out on the days where everyone is out buying?

Yes. Stores encourage customers to only buy what they need as there’s always plenty to go around for everyone. However, there won’t be a need to wait for a restock if we just buy what we need and not overstock supplies.

Hoarding isn’t really necessary as grocery stores are still going to be open for business and we aren’t limited to visit for emergency grocery shopping. Even if the products aren’t there when you need them, be flexible and move on with other options to replace what is short in supply.

McDonald’s Most Expensive Burger That Has Wagyu Beef in It!

If there’s one thing that burger pioneers would agree on, it’s that great meat often leads to great burger.

The quality of meat used in burgers often determines the quality of the burger itself; franchises like McDonalds may not be associated often with a high quality burger at most, but it is set to change that with its new venture, with a type of meat that is particularly known for its unique marbling and taste.

First released in 2018 and currently limited in McDonald’s Australia, testing of a new Wagyu beef burger were sold at a price of AU$10.75 (US$7.67 or MYR31.88), this makes it the most expensive item ever sold at McDonald’s locations anywhere in the world.

Similar to a cheeseburger but a tad bit gourmet, it starts with a 100 percent Australian-breed Wagyu beef patty nestled between a gourmet bun along with special sauce, bacon, caramelized onions, tomato, lettuce and a slice of cheddar cheese.

However, the burger has received mixed reviews from Australian customers at McDonald’s as they are either falling head over heels for it or said that the “wagyu is dry” and the burger tastes like “cardboard”. Another social media user added that he was “having this really strange feeling of disappointment”.

Those who fell for it were quoted saying “Just had one for lunch…not bad at all,” and “The meat is divine”.

“The Wagyu beef burger was a world first for McDonald’s when it first appeared on our menu last year (2018), and it was a definite hit with our customers,” said McDonald’s Australia marketing director Jo Feeney.

“My advice would be to get in quick while stocks last,” Ms Feeney said.

Out of the Frying Pan, Into the Petri Dish

What was once an idea has turned into a reality, as the idea of growing meat without the killing of any animals is being developed in laboratories around the world.

Lab grown meat, or commonly known as cultured meat, comes from being produced in an animal cell’s vitro cell culture, instead of from animals that are slaughtered for their meat. Similar to regenerative medicine, cultured meat uses many of the same tissue engineering techniques.

If widely adopted by the public, lab-grown meat could eliminate the cruel and unethical killings of animals that are raised for food. On top of that, the environmental costs of meat production could be reduced as the resources could be put towards generating and sustaining the cultured cells.

Companies such as Mosa Meat, Memphis Meats, Aleph Farms and BlueNalu are identified by IDTechEX to be leading the cultured meat revolution. 

To grow the meat, a muscle stamp is first taken from the animal followed by the collection of stem cells from the tissue; it is then multiplied to allow to be differentiated into primitive fibers and bulked up to from muscle tissue.

According to Mose Meat, one tissue sample from a cow can produce enough muscle tissue to make 80,000 quarter pounder burgers from McDonalds.

Lab grown meat could easily hit the shelves in the next few years but needs to overcome a number of barriers to be commercially viable.

A burger made from lab-grown meat was presented to journalists in 2013 but the $30,000 patty fell short as it was overly dry due to having too little fat content; expenses for research has since plummeted.

On top of that, lab-grown meat would have to be proved safe to eat before it is to be approved for the market, and organizations are only just beginning to figure out the regulation for that.

Despise pressure from traditional meat producers about how lab-generated products aren’t meat at all and shouldn’t be classified as such, lab-based meat companies are pushing forward in an ethical and environmentally sustainable future.

What’s All The Fuss About This “460 Ringgit Burger”?

A recent trending topic on social media involves a man, a woman, and surprisingly, a 460-ringgit burger, which saw netizens and also brands jumping on the wave of comments and marketing ideas.

A classic case of how one person’s efforts were blatantly exploited for another’s benefits, it all started when a man by the name of Chia was invited to a girl, Carmay’s birthday dinner.

According to Sin Chew Daily, Chia was not close with the Carmay’s friends, but promised to show up anyway for the sake of it.

Screenshots of their chat history was also circling around social media and showed that alhoigh the status of their relationship is unclear, they often flirted with one another; Carmay even went as far as saying that Chia is her type.

The day of the birthday dinner arrived; Chia ordered himself an Angus beef burger that was supposed to cost him just RM88. His “friends” however, were having a feast as they were ordering multiple bottles of alcohol and a number of extravagant dishes.

The table of eight ended up with a bill of RM3,679.

As seen in a photo of the receipt, the group ordered two bottles of Italian wine – Barbera d’Alba that cost RM404 each, as well as two premium Japanese steaks costing RM396 and RM456 each, among others.

The group then decided to split the bill 8 ways, resulting in RM460 per person. Chia reportedly paid his share anyway and had thought that’s the end of that. Apparently not, because Lily, a friend of Carmay’s, had come back to the topic and requested him to fork out for Carmay’s share as well’ and this was because he was “interested in her”.

Chia rightfully refused and Liddy eventually took to social media in an attempt to ridicule him; it backfired though, as netizens were quick to spot who was in the wrong and who was in the right.

Netizens pointed out on how Chia had to pay an absurdly unfair amount and also argued on how the girls were being unreasonable to ask that much of Chia. On top of that, an Instagram Story by one of the Carmay’s friends was calling Chia a “stranger who joined us at our table”.

Chia eventually broke his silence though and ask netizens to refrain from attacking Carmay and her friends. He also said that they had apologised to him over a phone call.

“After some pondering, as a man, I feel like we should not blow small matters out of proportion,” he said.

“I heard that the person’s voice on the phone sounds very sad.”

“After all, they are women. They did nothing wrong. The problem with the money has also been resolved as everyone has come to share the bill. Thank you for everyone’s help and I love you all.”

Carmay has since pleaded netizens on Facebook to leave her and her friends alone. 

“I just want a normal life. I hope everyone can forgive me. Please don’t hurt or attack me anymore. It was just a birthday party. No need to make it such a big deal.”

It doesn’t matter if the guy doesn’t pay, I can pay for myself. I never intended to share this and let the whole world know. It doesn’t benefit me in any way.”

She also added on how the viral screenshots of conversations she had with her friends were fake. 

“I didn’t reply yesterday as I wasn’t even in this group. I only knew about it when my friend told me about it. I just want to tell everyone that I’m sorry and I wish this is this means that the subject has come to an end. I also like to add that the conversations in the screenshots below is not from me.”

What do you think of the apology? Do you think that the man is rightfully requited with it?

Uncle Roger Finally Approves of a Chef’s Egg Fried Rice!

Malaysian comedian Nigel Ng recently returned with his out-of-the-box cooking reaction videos, this time of famed hot headed and Michelin-starred chef, Gordon Ramsay.

Suggested by one of his users, the video showcases Ramsay trying his hand at a staple Indonesian Fried Rice dish.

“He said leftover rice? Oh, first step correct!”. A good sign at the start, Uncle Roger seemed hopeful and was looking forward to the rest of the video.

According to Uncle Roger, Ramsay got the staples spot on, which includes eggs (obviously), apparently the “fry” and leftover rice.

Ramsay started with the aromatics such as chillies, and surprisingly an authentic Indonesian ingredient: Galangal.

“Not many white people know about Galangal. A bad chef would just use ginger.” he said.

He then took a shot at Jamie Oliver who he did a video on earlier.

“Or even worst, chilli jam.” Referring to when Oliver added a spoonful of chilli jam into his version of fried rice.

To make things better, Ramsay has a wok! 

In the midst of cooking, Ramsay switched woks, which greatly impressed Uncle Roger.

“Oh my god, even Uncle Roger at home I only got one wok” he added while the wok hay filled up Ramsay’s fried rice.

Ramsay then added sambal and rendang into his fried rice before finishing it up with a toss up to stop the rice from sticking together.

“Fuiyoh, that is good tossing”. Uncle Roger then explained on how “fuiyoh” is the opposite of “haiya”, giving his viewers in insight on Malaysian slangs.

“Uncle Roger like, this is how you know egg fried rice good. After cooking the fried rice, the chef look like he got Covid” joking about Ramsay’s short of breath after the whole cooking process.

“Good job, I like this guy”. Uncle Roger then ended the video with a short compilation of Ramsay’s usual ways of those we see in episodes of “Hell’s Kitchen”.

Uncle Roger Critics Jamie Oliver’s Egg Fried Rice

Famed YouTuber and comedian Nigel Ng have recently returned to reviewing cooking videos, this time of renown chef, Jamie Oliver’s attempt at the classic egg fried rice dish.

Egg fried rice, us Asian love it as it’s one of the best comfort food easily found around this area; a dish not as well-known across the waters in the U.K., one that is unfamiliar with the dish can find it complicated and may find it hard to replicate. However, that wasn’t the case for Oliver though as he may have created an egg fried rice of his own liking instead.

Nigel Ng, acting out his comedic persona, garnered a following since his video reviewing BBC host Hersha Patel’s attempt at the same dish and was already at a bad start when he said “Two second into video and I already see saucepan, “haiya””.

Oliver started the cooking process by whipping out a saucepan, this triggered Uncle Roger early on as he refers to the “wok hay” that is needed to make egg fried rice.

“No such thing as saucepan hay,” he goes on to explain about the use of woks being essential in making fried rice.

Oliver proceeds to pour in the spring onions to fry in the oil and pan.

“You put the spring onion as the last thing in your meal, not the first thing in the frying pan.” He then complained on how Oliver didn’t use garlic instead.

Four words later brought Uncle Roger to confusion, “packet pre-cooked rice”. This did not sit well with Uncle Roger who then educated his audience on the importance of fresh rice.

“You hear sizzling, I hear my ancestors crying.” Uncle Roger said as Oliver tosses the rice in the pan.

Oliver then picked out chili jam from his cabinet.

10 times that’s how many times Uncle Roger said the word “no” upon seeing Oliver drizzle the chili jam around the fried rice dish.

Oliver finished the dish with a splash of water from his kitchen tap and also with crumbled up tofu pieces, yes you read that right.

He then said that Asian culture is used to serving tofu in sliced up pieces, this did not sit well again with Uncle Roger.

“Too wet, no garlic, no MSG, he beak the tofu, it’s all wrong.” Uncle Roger said at the end of the video, putting an end to his own misery.