Thirsty Blogger (and toddy) on Nat Geo

Yea boy. American-produced TV drinking show CHUG was in Malaysia some time back to check out our local brew and drinking culture. The Thirsty Blogger was contacted to show ’em a thing or two about drinking, so i took them for toddy! Posted about it here.

Anyway, the show premiered in the US on Nat Geo recently, and the first show was on Malaysia. The series is hosted by established alco Zane Lamprey, who travels around the world drinking local style for CHUG.

Son of bitch has a great job.

There are some production shots here. Zane tried to teach me a game called The Good Burp. I was evidently unimpressed.

Monkeying around

Dont let the booze fall now

Not sure if will it air on Nat Geo here as well. Either way we had a good time drinking fresh, healthy coconut beverages!


Thirsty Blogger on TV

Just for an episode tho, on the National Geographic Channel!

A travel program on food n drink, CHUG, was in Malaysia a coupla months back. I was contacted to show ’em some local brew. In this case, it was toddy.

It’s hosted by Zane Lamprey, an established drinker. I think he wants to be a celebrity drinker, like me.


I guess the diff is Zane has 141,000 likes on FB. (Probably all fakes.)

The show is called CHUG (Country Hopping Ultimate Guide), and is due to air on some networks, n on DVD.

Toddy is basically weak-ass coconut sap beer. Its sweet-sour n fizzy, and is consumed almost as soon as it’s made. It’s a common drink in many tropical / island countries around d world.

Toddy bar, pre-action

Toddy bar, pre-action

The guys met up with me at a toddy joint in Banting, before we headed to d plantation where d hooch is produced.
Its quite easy how its made, basically requiring an ability to climb. The guy goes up there, trims d flower stems n bunches them together, so they drip into a pot.
What? Gettin high on his own supply?

What? Gettin high on his own supply?

After a few hours, the sap becomes booze! It truly shocks me how quickly this particular strain of wild yeasts work. The yeast that i use to make cider (and most strains of yeasts) take weeks to do d job. Weeks. So the toddy ones are super-yeasts!
Fuckin cool mutants.
Fella had a GoPro stuck to his head

Fella had a GoPro stuck to his head


Monkeying around

Monkeying around

Soundman lovin it

Soundman lovin it

Anyway, we head back to d toddy shack to drink away, as well as enjoy food like turkey rendang, wild boar curry, etc. Good stuff.
XL dog

XL dawg

Zane all eager n shit

Zane all eager n shit

Here we go

Here we go

It was a blast, and everyone was pretty buzzed by the time the afternoon was over. Haha. Coz I also made them do the toddy-Guinness cocktail, while biting on exotic meats, like monitor lizard. Ambik.
This toddy joint was checked-out in detail on this about blog three years back, and is a cool place to hang.
 Note: This episode featured on Nat Geo in Nov 2014.
Brain damage: 6.5/10

Champagne toddy

Those are the only words to describe d premium stuff i had recently.

I was introduced to a new form of amazing ‘cultivated’ toddy, which is unheard of as toddy is pretty wild n naturally-produced. A friend of August Boozepimp Kennhyn brought some to this tasting lunch we had at Kissaten, which serves great rock ‘n roll Japanese cuisine at Jaya One, PJ.

Great stuff

Regular toddy is made from regular coconuts, and fermentation takes place on the tree by wild yeasts. But this limited edition batch we had is from the more fragrant pandan coconut, and fermentation is conducted in a controlled environment, away from the tree. A specially-cultivated yeast is then added to produce some ridiculously-awesome shit.


The aroma is fruity, and so is the taste. Almost like real coconut water. Its also fizzy, and extremely refreshing. I immediately asked for five bottles the next time.

Its light, and alcohol content is between 3-4%.

Sumtin nice to wash d toddy down with

Unfortunately its not being mass-produced. Yet. The dude who made it in his pandan coconut orchard in Bentong plans to get d necessary paperwork done so he can sell it in an organized  manner. Should do the same with my cider!

From the tasting session, the consensus was that this brew would be able to do well.

Missing it real bad

I say go for it man. Its time for some local brew to be bottled and sold in supermarkets n exported n shit.


Banting toddy

Hit Banting for toddy yesterday with a hangover n some of my buddies who also went to St John’s. Been to the one along Kapar Road, the shack in Brickfields, and the seafood joints at Teluk Gong and Northport, but this the nicest one so far.

Its at the back of an ol wooden bungalow, and the family has been supplying most of the toddy shacks in Banting for three generations.

Obviously there’s more to Banting than a crazy Datuk who likes to murder business associates and burn the body / bodies in his farm.

D joint. Unmarked

Mix n match

The toddy is pretty good, and served chill. Since its kinda light, we added more intoxicants into d drink, mainly Guinness FES.

And the food is good. We dug into wild boar, turkey, monitor lizard, mutton and chicken. O yea, quail too.

The spot is located in a shaded area, with chickens and turkeys loitering.

Biawak – bony


Niga reacting to his first taste of lizard

Deep-fried mini-birds

In session

Cosy enough, compared to some of the shitholes i been to


The bar

Locating it is real easy if ur comin from the Kesas Highway. Its at Telok Datok on Route 5, just before Banting town. Gotta turn into a lil driveway that’s easy to miss (on your right if Klang is behind you. Gotta u-turn further up under a bridge and come back around). It looks deceivingly like any other family home. Located here (refer to the hybrid map).

Great way to spend a Sunday.

Note: I got this joint featured on the National Geographic Channel in 2014.

To cart away bodies


Brain damage: 7.5/10

Related Posts with Thumbnails