Thursday 26 July 2012

学脚车记

不会骑脚车,一直是我遗留在童年岁月的遗憾。所以,连题目,也是属于小学作文惯用的“学脚车记”。:)

从我买了脚车的那一刻起,我就想着自己该会在部落格里写写自己学脚车的过程。应该会是学脚车记(一)、(二)、(三)这样子写下去的。没想到学骑脚踏车原来这么容易。(哈哈,‘晒命’机不可失!)

话说今天(噢,好象已经是昨天了)我因突发事件讨假一天。原以为到了中午应该可以解决,所以把脚车和轻便的衣服带上,打算在中午和晚上八点之间的空当,到青年公园学脚车去。后来事情有点儿更动,我是到了三点多才终于可以坐下来好好的吃一餐(也不知道算午餐还是下午茶)。

躲在Campbell House里头,外边毒辣的阳光让我好想打消了今天学踏脚车的念头,一边吃、一边上网、一边和尼泊尔半工读生闲聊。到了六点,太阳看起来比较和煦了,我终究是不愿意违背自己对自己的承诺,于是给了钱,匆匆到旧关子角找个好地方学脚车去。

刚开始的时候,时间还早,大草场上运动的人不多。我自顾自的想办法搞清楚这两个轮的交通工具究竟该怎么运作。后来有个婆婆看上我,开始和我闲聊,说得兴起,连内裤都翻下来给我看她的瘀伤。我既得想办法平衡,又不好意思撇下寂寞的婆婆不理,忙得不可开交。

不久后,来运动的闲人越来越多,我开始成为叔叔伯伯阿姨阿姐们的焦点。原本还有点儿不好意思,可是我看那两个在拍婚纱照的新人在草场上任人摆布,众目睽睽下摆出各种姿势,我总不可能比他们“瘀”吧?这样想,就坦然了。

“你这么大才学脚车啊?”“为什么一个人来呀?”“老了很难学的啦”“抬起头来不要看地上”“不要紧,我也是二十多岁才学踏脚车的”……反正建议、指点、鼓励应有尽有,我可真不好应对。再加上那脚车头不知怎的就歪了,手柄抓正时车轮至少是25度向右,我连平衡都还不会,还得offset呀?差点儿就要以这为借口,改天继续努力了,幸亏有个叔叔派了他的儿子来给我调车头,这才得以继续。

后来,有个法国小男生实在看不下去了,跑过来向我比手划脚的。我猜他是想扶着我帮我一把,我也老实不客气一口答应。说来神奇,他就扶上了那么一次,我踩着踩着,就绕遍整个大草场了。那些旁观了一个小时,为了我还没学会而咬牙切齿的观众个个拍烂手掌。

我昂起头,感觉凉风吹拂脸庞,傻傻地笑着。挑战自己成功的感觉真棒!

当我还在自我陶醉着,不知怎的停不下来,撞上小树。这时又有人前来教我使用煞车器(呵呵,真不好意思,之前完全没想过自己会一学就会,所以根本就没打算弄清楚煞车方法),这一路练习,要停下来时不是跌跌撞撞就是撞墙了才停得下来,狼狈得很。最后,经过几番摸索,终于可以很‘优雅’地停车,我这才甘愿告别叔叔伯伯阿姨阿姐们,把脚车折起来收进车尾箱,计划着下一次的练习……


我原以为会危机四伏、波折重重;我预计了伤痕累累、遍体鳞伤;我决定了屡战屡败、屡败屡战。谁知道,学踏脚车原来真的这么简单。嘻嘻!

Saturday 21 July 2012

Unreasonable Goal

Anthony Robbins always talk about "unreasonable goals".
Every person that has rocked the foundations of humanity has been unreasonable. Rosa Parks who refused to give up her seat to a white person was at the time being unreasonable, but because she was unreasonable, she managed to change the world.
So, be unreasonable with your goals, be unreasonable with your dreams, be unreasonable with your life and aim for something that is currently thought impossible.

For a person that has never learnt how to ride a bicycle for the past 35+ years,  setting "able to ride a bicycle before age 36" as one of my 2012 Q3 goal sounds unreasonable to me :)
Plan to organize a "Georgetown-Jalan-Jalan-Cari-Makan-Bicycle-Tour" by year 2012 also sounds very unreasonable too :)

I know this goal is something super boring / not challenging for most people. However, for me, overcoming the fear of falling down, and put down my pride and learn how to ride a bicycle in the public at the age of 35+ is a huge step for me.

Well, here I am, got myself a RM680 (pleeeaaassseee don't tell my parents!) foldable-7-gears bicycle.



Stay tune for my progress :)

Monday 16 July 2012

槟城低调的意大利餐厅

我和美美在网上看见一家开业不久的意大利餐厅,找了好久,终于找到了这家在码头附近的没有招牌的低调意大利餐厅。

一步入餐厅,感觉非常良好。餐厅设计得简单而优雅,天花板非常高,给予一种很开阔的感觉。我一眼就看中了一张昏黄灯光下,摆着鲜黄非洲菊的小桌,喜滋滋的准备开始我们的意大利大餐。

Menu上的食物标价看起来不怎么便宜,但我们反正拿了免费音乐会入门票(本来一张要RM63呢!),这也就霍了出去,叫服务员介绍他们的招牌菜,于是点了一个starter、一个意大利面、一个main course和两杯饮料。



首先送上的是免费的面包。我们不久前才在Suffolk House吃晚餐,人家送上的是新鲜出炉的热烘烘香喷喷面包,这一篮子就实在引不起我们的食欲,撕了一小块来尝尝,冷的,什么香味也没有。


Gamberetti - RM22

Starter是Gamberetti,bacon包鲜虾,卖相非常好,虽然稍微咸了些,但口感非常好,bacon反正就是香。只是哦,RM22只有三只,实在有点儿贵。不过,既然好吃,就没什么好投诉的啦~

Aglio Olio - RM18

我总是相信,要试看一家餐厅的厨师有多棒,点一碟Aglio Olio包不会错。通常,越简单的东西就越显功夫。这一碟,不过不失。

Salsiccia alla griglia - RM42

我们点这一道主餐时,虽然menu上清楚写着Italian sausages with potatoes and spinach,但我们怎么也没有想到是两条超小的sausages配上三块马铃薯!好吃的话还无所谓,那意大利香肠干瘪瘪的,唉……

Lemon tart - RM22
 吃完了正餐,我们反正还有时间,又被那橱窗里的各类蛋糕弄得意犹未尽,于是心痒痒地,点了一个lemon tart来吃,蛋糕偏甜,美美和我都不爱。Menu上没有甜品的价目表,但我们心想小小一块蛋糕会有多贵,谁知道竟然被敲了RM22,真是心痛!

就这样子,我们两个人以近乎fine dining的价格吃了非fine dining的食物,这几样东西加tax加service charge吃了一百五十大洋!改天到Suffolk House吃两人RM64的下午茶平衡一下!

这店该介绍还是不该介绍呢?见仁见智。你要是和我一样贪新鲜,去试试无妨,据说酒类良多,或许你会喜欢。至于我呢,我是不会再去了,要吃意大利餐我还是回去Bella Italia。

Sunday 15 July 2012

The Manganiyar Seduction

槟城的世界文化遗产日搞得有声有色。作为槟城子民,我不想错过这盛会,所以,虽然近来忙得不可开交,我还是抽出了时间,和美美赴了一场难忘的音乐会……


Manganiyar是北印度一个少数族群,他们即信奉回教、却也保留着印度教的信仰。他们是沙漠上最专业的音乐家,千百年来用音乐诉说着故事……在古老的印度,他们是Rhajasthani王国王宫里御用的乐师,他们的表演从来不允在民间流传。然而,千百年后,古帝国烟消云散,这美丽神秘的音乐依然在沙漠上传唱。

舞台一早设好了,默默地等待着观众们入席……

我们碰上了雨天,大会堂湿漉漉的,观众们好不狼狈。节目原该八点开始,但主办当局体谅雨天为大家带来的不便,把节目延迟至八点半。









时间一到,整个大会堂骤然黑漆漆一片。其中一格的灯泡缓缓亮了起来,帘儿拉开了,不知名的古老拉弦乐器悠悠响起,一位穿着白袍的老音乐家懒洋洋地哼着古乐。渐渐地,一个个帘儿被拉开了,越来越多乐手加入了他的阵容,有歌唱的、有吹笛的、有敲击的,逐渐把音乐推向狂热的交响。


舞台有时候是沉静的、墨黑的,有时候是热情的、璀璨的。那古老的音乐在光和影的配合下为世人展现了一种令人屏息的梦幻。




其中,指挥和观众互动的环节非常有趣,好像小学音乐节的节奏考试似的,他打个节奏观众也打一个,开始时还挺简单的,大家一来一去倒是有趣得很,后来他的节奏俞见复杂,台下的掌声最后只能乱成一片,大家也笑成一团。
到了节目尾段,音乐一步步趋向疯狂,舞台上的灯光开始迅速转换,指挥狂热地大幅度舞动着,救灾台下观众的心情随着被领到顶峰的那一刻,音乐和灯光骤然终结。那种快感非亲眼目睹绝不能想象。




谢幕时掌声如雷


监制谢幕后上台讲故事,轻描淡写地说着他们的艰辛,开玩笑的说团队一行四十个回教徒在美国入境时如何被刁难如何被盘问七八个小时的故事。我可以感觉到那种为发扬这古老音乐的坚持和信念。

这个世界,总有一些少数,因为单纯的对于“美”的崇拜和执着,而积极地为世人保留下了人类文明珍贵的瑰宝。

感恩……

Saturday 7 July 2012

The Ancient Scrolls of Success - Scroll III

Well, I know, it is super weird to have a blog title that starts with "3" out of no where. Sorry about that. But since this is MY blog, I can write whatever I like. Who cares :)
Today I had a great revisit of Scroll III - Persist Until You Succeed, where it was read to us with passion and commitment. I'm touched, and here I am, sharing the scroll with you:


I will persist until I succeed.
In the Orient young bulls are tested for the fight arena in a certain manner. Each is brought to the ring and allowed to attack a picador who pricks them with a lance. The bravery of each bull is then rated with care according to the number of times he demonstrates he willingness to charge in spite of the sting of the blade. hence forth will I recognize that each day I am tested by life in like manner.
 
I will persist until I succeed. 
I was not delivered onto this world in defeat; nor does failure cross in my veins. I am not a sheep waiting to be prodded by my shepherd. I am a lion and I refuse to talk, to walk, to sleep with the sheep. I hear not those who weep and complain, for their disease is contagious. Let them join the sheep. The slaughterhouse of failure is not my destiny.

I persist until I succeed. 
The prices of life are at the end of each journey, not near the beginning. And it is not given to me to know how many steps are necessary in order to reach my goal. Failure I may still encounter at the thousandth step. Yet success hides behind the next bend in the road. Never do I know how close it lies, unless I turn the corner. I always take another step. If that is of no avail I will take another, and yet another. In truth, one step at a time is not too difficult.

I will persist until I succeed. 
Henceforth, I will consider each day's effort as but one blow of my blade against a mighty oak. The first blow may cause not a tremor in the wood, nor the second nor the third. Each blow, of itself, may be trifling, and seem of no consequence. Yet from childish swipes the oak will eventually tumble. So it will be with my efforts of today. I will be liken to the rain drop, which washes away the mountain, the star, which brightens the earth, the slave who builds a pyramid. I know that small attempts, repeated, will complete any undertaking.

I will persist until I succeed. 
I never consider defeat and remove from my vocabulary such words and phrases as ‘quit’, ‘cannot’, ‘unable’, ‘impossible’, ‘out of the question’, ‘improbable’, ‘failure’, ‘unworkable’, ‘hopeless’, ‘retreat’, for they are the words of fools. I avoid despair. But if this disease of the mind should infect me, then I ignore the obstacles at my feet and keep mine eyes on the goals above my head, for I know that where the dry desert ends, green grass grows.

I will persist until I succeed. 
I will remember the ancient law of averages and I will bend it to my good. I will persist with  knowledge that each failure to sell will increase my chance for success at the next attempt. Each nay I hear will bring me closer to the sound of yea. Each frown I meet only prepares me for the smile to come. Each misfortune I encounter carries in it the seed of tomorrow’s good luck. I must have the night to appreciate the day. I must fail often to succeed only once.

I will persist until I succeed.
I will try, and try, and try again. Each obstacle I will consider as a mere detour to my goal and a challenge to my profession. i will persist and develop my skills as the mariner develops his, by learning to ride out the wrath of each storm.
 
I will persist until I succeed.
Henceforth, I learn and apply another secret of those who excel in my work. When each day is ended, not regarding whether it has been a success or a failure, I attempt to achieve one more sale. When my thoughts beckon my tired body homeward, I resist the temptation to depart. I make one more attempt to close with victory, and if that fails, I make another. Never do I allow my day to end with a failure. Thus I plant the seed of tomorrow’s success and gain an insurmountable advantage over those who cease their labor at a prescribed time. And my harvest will be full.

I persist until I succeed. 
Nor will I allow yesterday’s success to lull me into today’s complacency, for this is the great foundation of failure. I forget the happenings of the day that is gone, whether they were good or bad, and greet the new sun with confidence that this is the best day of my life. For now I know one of the greatest principles of success. If I persist long enough, I will win.

I will persist! 
I will win!


For those that had never heard of "The Greatest Salesman in the World", it is a book written by Og Mandino. It serves as a guide to a philosophy of salesmanship and success. Stay tune, I may post other scrolls as of when I feel like it :)
  • Scroll I - The Power of Good Habits
  • Scroll II - Greet Each Day With Love In Your Heart
  • Scroll III - Persist Until You Succeed
  • Scroll IV - You Are Natures Greatest Miracle
  • Scroll V - Live Each Day as if it Were Your Last
  • Scroll VI - Master Your Emotions
  • Scroll VII - The Power of Laughter
  • Scroll VIII - Multiply Your Value Every Day
  • Scroll IX - All is Worthless Without Action
  • Scroll X - Pray to God for Guidance

Friday 15 June 2012

米其林之虚荣(一):Suffolk House

当我还很有冲劲写我的第一个欧洲游记的时候,我已经计划了要写三篇关于我们的米其林之虚荣。然而,我的生活越来越多姿多彩,到自己的部落走走的时间越来越少,我写写心情的步伐怎么也追不上我飞快的欢愉了。那舌尖上的回忆就此冰封起来,那三篇游记也就此搁了下来。

星期天,当我和美美夫妇俩到Suffolk House吃了一顿美妙的晚餐,我又想起我的米其林的虚荣。是时候写写了……

话说,Choo发了封电邮向我们介绍Suffolk House的Bordeaux Granfd Cru Wine Dinner,我看见简介里这么一句:“Be enthralled by New York talented Chef Dave who has experiences in Michelin star restaurants in New York like Nobu Matsuhisa and New York Manhatten Jean-Georges Vongerichten as well as Sydney Tetsuya Wakuda. Dave who has also worked as personal chef for celebrities like Robert De Niro, Donna Karen, David Beckham etc, will create his very own special culinary delights of 7 degustation menu” 。为此我发誓一定要到Suffolk House走一趟!

于是,我以“不必乘十多个小时的飞机、不必三四个月前预约、不必隆重dress up,在这属于我们的美丽东方花园里就可以好好地吃上一餐米其林星级餐厅厨师所呈现的美食”为饵,引诱美美两公婆陪我在星期日夜里,在古典乐和昏黄灯光下,赴一场结合艺术和美食的鉴赏会。

简单又不失隆重的入口

我们今天暂时把Suffolk House“巴闭”的历史抛开不说,暂时把她富丽堂皇的建筑撇开不谈。我们,只为今天只为食物!



我们为了米其林等级的主厨而来,当然是点了Chef's Tasting Menu。菜单(及价钱)以主餐区分(鸡RM148++, 鱼RM158++, 羊/牛RM168++)。据说主厨至少每一个月会换一次菜单,starter、salad、soup、sorbet和甜点都总会搞搞新意思。

首先送上的是新鲜出炉的面包。我是吃面包长大的(从一年级到高中六,我近乎天天带面包到学校当点心),对于新鲜出炉的面包有一种无法言喻的偏爱。面包皮仍然微脆,握在手里暖暖软软地,还没放进口里已经感动了。唯一要投诉的是那牛油!我实在不明白,既然都敢吃牛油了,何必怕不健康?为什么现在的餐厅都爱serve unsalted butter?牛油要微咸才能把味道给吊出来,那才香呀!


第一道Amuse Bouche非常精巧可爱。可能这一天有更新鲜的材料吧,原本印在餐牌上的没送上,却以非常可口的mushroom代替。我喜欢它精致讨喜,小小一片,放在纯黑平板碟子,艺术品似的。
我们姥姥进城,对于fine dining的礼仪不甚了解,面对这一小片蘑菇,我们决定用叉子一口把它解决。入口,芝士香菇互不抢镜,主厨的用心和本领显而易见。有惊艳的感觉哦!



接下来appetizer是Salad Du Barry。这salad有Tuna tataki(超好吃的!), coconut jelly(可能我一向不嗜甜吧,总觉得这和salad的配搭有点儿格格不入), fresh grapes, mango carpaccio, frisee and watercress, salmon roe, tangy olive 和orange emulsion。老实说,不看menu,我可没法子把吃进肚子的东西一一点出。我这可是把menu拍了照片当‘猫纸’才能在这儿一一列出。回来还得查字典呢!



之前听说Choo的Grand Cru dinner时serve的是truffle汤,搞得我无限期待,端上的却是consomme colbert,多多少少还是有点儿失望。不过,这碗汤还是非常美味的。
我在网上细读,发觉Consomme看起来平平无奇,制作步骤却相当复杂,首先,先得把蛋白加上肉(我们的这一碗用的是steam nordic crabmeat 和shark cartilage)、萝卜、葱、celery、番茄(我们的还加上dry sherry)等弄成高汤,再慢慢细熬、去油脂,弄成纯清汤。难怪蟹肉的味道那么浓郁。



主餐之前,当然是sorbet咯。我们这一小杯sorbet可‘巴闭’了,它是我这一生人吃过最贵的ambra 酸梅!
这外国训练的厨师可能爱极了槟城最道地的清凉味道,bulat bulat copy了我们的ambra酸梅的沁心清凉酸甜,弄成了这一小杯非常热带的口味。由于我们对这种味道太过熟悉,这企图把地道美食融入法国餐的惊喜反而显得刻意且平实无华。就这样子,在Francis Light的家里昏黄的灯光下,这,竟然勾起了我的童年回忆,叫我想起了小时候吃的冰条…… 





我点的是Aged 7oz Tenderloin Beef,medium rare。主厨以圆圆的牛排、Fresh Pea Coulis、Sweet Potato Dauphinoise)、Ragout of mushrooms和Blue Berries Merlot Reduction在白色的碟子上作画,色香味满分!最近在Feringgi Grill的company function,或许是太多人的缘故,服务员和厨房的沟通出了状况,我点的medium牛排煮得都快熟透了,平白糟蹋了一头牛。这一次特别声明medium rare,呵呵,香浓多汁鲜美。牛排酱汁也不知道以什么烹制,它既不特别抢风头,味道也不特别明显,然而,当我的牛排吃剩最后几口,牛肉入口时沾着的酱汁渐渐稀少,口感上、味道上的差异可就显示出这朴实酱汁的真正价值了。
Side dishes当中我最爱ragout of mushroom,简简单单的button mushroom,入口阵阵菇类特有的香味,和满口的牛排味道相得益彰;Dauphinoise则最不合我意。我虽然特爱烤番薯,却不爱番薯走进我的正餐,尤其是这带甜的烹饪手法,总觉得怪怪的。

美美的Pan Seared Miso Cod

Gateau Opera Opaline with Burnt Butter Ice Cream

别看main course serving portion好像玲珑细致,牛排吃到一半我已经饱了。服务员把美美两公婆的碟子都收了,我还在慢慢的锯。当我好不容易才把main course解决完毕,Gateau Opera Opaline with burnt butter ice-cream立刻送上。晕!

第一口burnt butter ice-cream 融在口里的感觉非常美好,香浓的brown butter溢满口腔,对我而言这味道倒是新鲜。不过,吃着吃着,越变越甜……我慢慢开始和它相对望。美美一直催:“还不快点吃,雪糕都融了”,而我真的就看着它慢慢地融了……
要不是有那酸草莓中和,又有浓郁咖啡的苦涩相称,吃完这小碗雪糕对我而言还真是有点儿困难呢!

这是我第一次吃opera cake,以我们熟悉的口感来形容的话,这像sponge cake和layer cake的混合体,很有层次感。据说opera cake起源于中东人把蜜糖、葡萄酒和almonds一层层地铺成甜点的习惯,再由罗马人把这食谱带到欧洲,成为法国糕点。
喜爱巧克力、咖啡、牛油和扁桃的人(呵呵,对我而言这是绝佳混合呢!)一定会爱上这蛋糕。

米其林的虚荣,总算也在槟城实现了。下次,或许应该来尝尝英式下午茶(两人RM64+)吧?

Monday 4 June 2012

全新KNK

我上一回写KNK,已经是三年前的事了,这一次事逢母亲节,我们就趁此机会去尝尝Bay Avenue的KNK新店。一来,我妈妈酷爱牛肉,二来KNK一直是她心目中最棒的韩国烧烤,三来这家新店我们一直没机会尝试,“择日不如撞日”,我们说好了就走!
虽说是庆祝母亲节,不过她好像比较兴奋


我们点了和牛套餐(RM286,含几个不同部位的和牛肉、牛たたきgyu tataki、kobe beef),猪肉、牛舌、kimchi pancake、eringi菇及炸蒜头。四个人总共花了RM433.60(包税和服务费)。新加坡回来的小妞一直说不贵呀~不贵呀~ 虽然感觉上有点儿败家,但老实说,以这样的食物水准,真的是不贵的……


他们的kimchi很好吃的


My favorite gyu tan in Penang


Eringi Mushrooms


Kimchi Pancake - not my favorite but my mum loves this


Gyu tataki - 这不是我的最爱……


当当当当!! 千呼万唤始出来的和牛
香味和口感都一级棒!


这明明是很简单的一道菜肴,偏偏就这么好吃。
爱喝酒的人,这可是下酒的好选择


猪肉终于送上!这腌制得非常可口,
一直都是我们一定会点的菜肴之一。


服务员秉着“savethe best for last" 的信念,
最后才把这碟kobe beef送上(我当时可是
完全忘了这一碟肉了!)
入口即化是我唯一的形容词

 

Address: No.D-25-1, Lorong Bayan Indah 2, 11900 Bayan Lepas, Penang

逾期的槟城游记

去年八月,再新回家乡,特地安排到槟城又一趟,即为了见老朋友,也为了给他的日本朋友年底的马来西亚游作准备。我们俩在面子书上讨论着他的槟城游时,兴起了“Penang 2 Days Trip with Public Transport”的概念,于是兴致勃勃地将它实现。
我原想好好的写下我们的行程,但那一趟二日游后我一直忙得停不下来,终于想好好地写一写时,却已经忘得七七八八了……就带大家走马看花吧,哈哈!

第一天(姓氏桥,槟榔律cendol,乔治市中心)

裕隆茶室烤面包和半生熟蛋
我到机场载他后便在裕隆茶室吃早餐。早餐完毕,把车子停在渡轮码头便开始了我们的一日游。

首先,我们步行到姓氏桥去。我喜欢带游客到此处,一来那些木板走道特有味道,二来这毕竟是槟城其中一个最早期的华裔聚居地。走在桥上,总有一种回到过去朴实无华美好时光的感觉……
桥上的杂货店让我们忆起童年……

就是这辆免费巴士啦~

我都忘了我最后一次在槟城乘公共巴士是几时的事了……

离开姓氏桥,我们在码头前的车站跳上“hop on”的免费巴士,然后在Penang Road下车,吃cendol去。我从来不好这类食物,但远道而来的好友对此念念不忘,我当然得尽地主之谊。以前大家都得在街边站,先在好多了,至少还有间小小店面,还有冷气呢!我不吃cendol,点了一碗红豆冰也吃了老半天,不过,这也好,我们可以慢慢的聊,毕竟已经是多年没见了!




吃罢了cendol,我们开始在乔治市中心漫步。有时候,要好好体会乔治市,不一定要到所有的景点报道,我们在街上乱晃,在小巷里乱转,倒有趣得很。再新很久没有回到马来西亚了,连见到挂满灯笼的老餐馆他也像老外般雀跃呢!



我们到日本横街吃粽子作午餐,自己吃的没拍,
却拍了这个超级恐怖的裹蒸粽

当然,怎么可以少了Khoo Kongsi?

走罢Khoo Kongsi及Cheah Kongsi,我们
躲在Amelia's Cafe消暑

此次,除了观光,好让他决定他的日本朋友在槟城的行程,我们也积极地为他的日本朋友物色一些比较有特色的住宿。那时候,Campbell House还没有开张营业,我们有幸到设计各异的房间参观。我们又走了燕京旅社、Hotel Penanga、Hutton Lodge等。再新毕竟在日本呆了十多年,对于槟城特色旅馆非常感兴趣,还一直喊便宜呢!



晚餐,带他回我家尝尝我妈妈的手艺。

第二天(升旗山,Teluk Kumbar)

我们在大山脚吃早餐后才开车到码头,乘渡轮到槟岛。

在不赶时间的时候,其实,乘渡轮是一件很浪漫迷人的事。大家站在船头看景、闲聊,有时候数一数水母,海风习习,时间也仿佛就这样子慢了下来……


升旗山上鸟瞰槟岛

这个外国游客很开心哦!

从码头乘204号巴士到升旗山山脚,巴士绕了近两个小时,对我而言有一点不可思议。(好命的马来西亚中产阶级通常出入都是自己驾车,很多人都应该已经忘了那种从A点到B点需要几个小时巴士车程的痛苦吧?)

我们在山脚又等了近一小时的缆车,好不容易上到山上,又没什么看头。这升旗山呀,真叫人失望,我们草草游了一圈就走了。

要搞好槟城旅游业,我们还有很长的路要走呢!





下山后再乘巴士回码头,然后开车到Teluk Kumbar和美美两公婆会合吃晚餐去。这样就结束了我们的槟城二日游。

公芭好友海鲜饭店