Monthly Archives: February 2010

Eat dirt

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Spent two days in the wilderness recently in Jelebu, Negeri 9. Twas to review Kawasaki’s latest dual-purpose bike, the KLX 150S.

Being a 150, too little power for me. Am into bikes, but not small ones. But this one’s a lil different. When ur off-road, a light bike’s more flexible and maneuverable.

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With my buddy for d weekend

The review‘s for The Star. Since none of their writers ride, i get to do it. Suits me just fine of course.

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A pit-stop

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Riverside campsite

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A shotgun shell. This one says '9', meaning 9 pellets are fired out. Most likely to hunt boars

A shotgun shell. This one says '9', meaning 9 pellets are fired out. Most likely to hunt boar. And tresspassers

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The stop for the night was kinda middle of nowhere. Traversed lots of dirt roads to get there.

Make sure u have an invitation tho – coz if u dont, it’s graphically elaborated below –

Tresspassers will be... prosecuted?? More like tresppassers will have their heads blown clean off by a shotgun

Prosecuted my ass. More like "Tresppassers will have their heads blown clean off by a fucking large shotgun behind d neck."

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Our pad

Our pad

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Who needs a bridge?

Bridge?? Watdat?

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Next morning, we had to take a hill. Bad scene. The wet ground was slippery as shit. Tyres were spinning, bikes were dancing and dirt was flyin. I went into full throttle, but the rear wheel just spun and we got nowhere, ‘cept side-to-side, like a fish tail.

The horse finally kinda threw me off. The bike’s rear was dancin n goin sideways so i let it fall.

Encountered foggy conditions

Encountered foggy conditions

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The campsite HQ

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BBQ goin on. They shd have cooked this bastard. I fuckin hate geese

BBQ goin on. They shd have cooked this bastard too. I fuckin hate geese

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Muddy conditions

Chocolaty conditions

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Headin into an Orang Asli village

Headin into an Orang Asal village

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Takin a break from the dirt at a fuckin high waterfall, highest in d state

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Expected the weekend to be more hardcore, so was a lil disappointed coz i didnt crash into some mud pit or sumtin, cept for the minor fall of the bike. Did ride straight into a bamboo grove tho when i took my eyes off d trail for one second. Haha!

Maybe next time.

D next ride i plan to trash. Luv this baby. This one's a 600

D next ride i plan to trash. Luv it. This gorjes babe's a 600. Goin for 30k

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Brain damage: Reversed due to fresh air

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Champagne in the a.m.

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Can’t be beat. Its been awhile.

Was sure glad to hear Sassorosso (2166-6428), the Italian restaurant and wine retailer, has recently started gettin people high every Sunday from 11am.

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With Giovanni, the owner (of the joint & the bike)

I was there on time with a friend, Lena. Guests can have unlimited wine (white & red) and Italian sparkling wine, prosecco. The wine changes every week tho.

Prosecco is my new favourite bubbly. Created from predominately prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps, its light, easy to drink and fun. According to a recent article in The Telegraph, in the UK these “cheap & cheerful” sort of drinks (prosecco, cava) are edging out the more well-known champagnes.

Bubblebubble

Bubblebubble

Had several glasses and got buzzing before i even looked at the menu.

Food. Hmmm. That ‘thing’ that has to enter your body in between drinking.

Found out that Lena is also a day-drunk. Haha

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Laid out

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Lena's appetizers

My appetizers

My appetizers

The deal here is appetizers are laid out out front, but the main course is your choice from the extensive menu – u got pastas, risotto, gnochi, lasagna, 17 types of pizzas (baked when u order in a wood-fired oven outdoors), grilled shit (rack, t-bone, etc), fish (including jumbo prawns which i devoured, as well as salmon), with a choice of side order and sauce, and dessert served at your table. Phew.

Godammit makin me hungry.

Yum

Yum

Feasting for a king. Will definitely hit it again.

It was the kind of sunny, breezy Sunday that just screams “Drink, bitch!” That i did, and basically stuck to d bubbly all d way.

Probably the biggest selection of grappa outside Italy. Haha

Probably the biggest selection of grappa outside Italy. Haha

The joint has a real chilled, cool and inviting atmosphere, with loads of natural light, a nice layout and a stylish, unpretentious feel. It used to be a person’s private home ages ago. Dude back in da day must have been a hustla to have a bungalow smack downtown.

A band plays

A band plays 2nd & 4th Thursdays of d month

An ol skool corner. I like

I like. An ol skool section

Private section

Private section

My fave corner

My fave corner

Dessert. One of 'em

Dessert. One of 'em

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Pizza dude workin it

Lookin for birds ah

Lookin for birds ah

The retail wine cellar at the rear

Doin it. There's a retail wine cellar here too (at our rear)

More grappa

More grappa

Chef Giovanni’s been in KL for ages, i met him way back. He’s also opened a new wine bar (+pork) at Changkat BB called Giovino last week, which i plan to raid.

I’ve normally had champagne brunches at hotels like Westin & Ritz, so doing it at a restaurant is a nice change, and more personal.

Call the restaurant for reservation at the number above. Sassorosso Italian Restaurant & Wine Retailer’s Sunday brunch costs $147.20 ($128++) with booze. If u got liver failure, it costs $112.70 ($98++).

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Brain damage: 8/10

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If u like Guinness…

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Dark magnet

Dark magnet

…u’d luuv Spaghetti Grill (2287-2220). They serve it ice-cold, like Chilis, but without the complimentary ‘people-haters’ managers. It’s located at Megamall, facing The Gardens.

And the price is ridiculous – $11.95++ or $13.75 nett a pint. Cool thing is, happy hours is all day, all nite! And it aint just for Guinness – other beers & liquor too. You can get a Scotch whisky (Grouse) for 7 bucks.

Bites called 3D

Bites called 3D

Happy customers

Happy customers

U know when you’re halfway or nearing the end of your pint of beer/Guinness, and it starts to taste crap coz of the rise in temperature? Dat really sucks, and seriously affects the taste of the drink, making u less likely to order another. This problem dont exist at Spaghetti Grill, cos the thick-glass mugs are stored in the freezer until needed.

It remains real cold till d last drop! No shit.

Now that what i call a COLD ONE

Now that what i call a COLD ONE

Its got a full bar

Its got a full bar

Gangsta

Gangsta

The outlet is owned by the same company that owns Chilis, hence the similar set-up. But the manager here, Ashok, is a nice guy. He could teach Chili’s managers a thing or two, or a thousand.

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Apa punya manager

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A reader, KL Chong, sent me his experience at American Chilis / Chilis Bar and Grill, Bangsar, where there’s a weirdo dude who runs d joint. This is to add to the list of incidents already documented here.

Here’s what he gotta say:

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I was there with my buddy & his pregnant wife for some food and beers (the wifey had juices). Their happy hour is from 3pm – 7pm as stated so when it was about time, the waiter asked if we wanted more beers so of course I OK and said yeah, 1 more round. Then my buddy said, why not we order 2 each. We called the waiter and conversation went somthing like this…

Me/Buddy: “We want to order 4 mugs”.

Chili’s Waiter: “No no, you cannot do that. You cannot park your drinks”.

Me/Buddy: “Yeah, we understand, so just bring all the 4 mugs out at once”.

Chilli’s Waiter: “No No, we cannot do that, its against our policy”. There’s only 2 of you, so you can only order 2.

Me/Buddy: “WTF!!!???!!!”

Buddy: “OK, my wife is next to me, she order 1 lah”

Chilli’s Waiter: “Oh no, she’s drinking juices”

Me/Buddy: I want to see your Manager.

Restaurant Manager of Chilli’s Grill & Bar Bangsar Shopping Complex outlet, Mr. Purusothaman Perumal came over.

Me/Buddy: “We want to know why we cannot order 4 mugs”.

Puru: ” We don;t allow parking”

Me/Buddy: “No no, we understand that. We want all the 4 to come out at once”

Puru: “Oh, we cannot allow you to order so many beers because #1, we cannot maintain the freshness of the beers if you order so many….#2, We may at our discretion to withhold selling of alcohol if we feel that the customer has drank too much. This is written in our company rules and regulations.

Me/Buddy: “Where is it written?”

Puru: “Oh, of course, we cannot write everything out…that’s not possible”

Buddy: “OK, I didn’t drive, my driver is at the front”

Puru: “I know, still I cannot sell you”

Me: “THAT IS A LOAD OF BS!!” Maintain freshness?? You are a restaurant!! Not some beer specialty shop! What are you talking about?! And what qualifies you the authority to gauge the level of alcohol I can take?

Puru: “Oh, we go through some special training and courses with so & so …blah ..blah..blah…

Me: “OK, show me your identification or certification”

Puru: “Oh, I cannot show you”

Me: “Even a plainclothes policemen stops me on the road will show me his ID if i request. You cannot show me yours, what qualifies you to tell me I’ve exceeded my alcohol level?”

Puru: *doesn’t answer*

Me: “Give me your card, I will write a complain to your headquarters”

Puru: “Go ahead, just google on the internet to find our HQ.”

End.

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Brilliant. How NOT to run an establishment.

Obviously the owning company, TAS Leisure Sdn Bhd, aint doin shit about it.

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