Kinwashi Tour Japan Thread

• kinwashi

  19 Jan 13, 20:54

  Yes... like that..creamy like ice-cream.

   

  

• kinwashi

  21 Jan 13, 22:13

  

• kinwashi

  21 Jan 13, 22:16

  Penang Durians          Share on bloggerShare on linkedinShare on facebookShare on twitterMore Sharing Services         On this page, we learn to identify good Penang durians. All the best durians of Penang are known by where they come from. Most of these were planted by serious durian enthusiasts a few decades ago, and now their children are harvesting the fruit of their labour, literally so to speak. Durian planters name their trees, caring for them like family heirloom. They can tell you exactly how the durian is going to taste like, and how it will appear. Appearance-wise, many people like durians with dark yellow to golden-colored flesh, although the taste is often unrelated to the appearance. Durians in the tree (30 May 2009) © Timothy Tye using this photo The best durian trees were planted about thirty to thirty five years ago. Although younger trees may bear the same name as their parents, they cannot match the older trees in terms of quality. When visiting durian farms, it is therefore necessary to go to farms with plenty of well-maintained older trees.  Durian trees require a lot of care to produce good durians. Rot and termite-attack can affect the health of durian trees and affect both the quantity produced as well as quality. Most durian plantations set up netting to prevent the durians from hitting the ground, as the impact will damage the flesh within. Penang people appreciate durians that are soft and flavorful. The flesh has to be uniformly soft - if any part of the flesh is harder than the rest, the durian is considered poor quality. Generally, thick-flesh durians with a small seed are preferred over thin-flesh durians. A thin membrane encases the fresh. The flesh should separate from the seed without sticking to it. The taste should range from sweet to bittersweet.  Durian connoisseur can identify the name of the durian by taste. The "aroma" of fresh durians - which many foreigner visitors might find to be obnoxiously unpleasant - is what the locals crave for. The aroma of the durian is strongest around the stem part of the fruit, and weakest at the tail end. The flesh at the top part of the durian is the finest quality The full-body aroma can only be appreciated at the durian farms themselves, by consuming durians that have freshly dropped from the tree the night before. The longer it is kept, the less fresh it gets. For that reason, supermarket durians and plastic-wrapped, refrigerated durians cannot measure up.  Where durians are concerned, size doesn't matter. The best tasting durians can come from the smallest to the biggest of fruits. Having said that, however, through my personal experience, the better durians range from the small to the medium sized.  Durians are never plucked. They must drop from the tree naturally. Climatic factors affect the quality of durians, even from the best trees. The most flavorful durians are those that drop from the tree during a dry spell - the aroma and taste will be strongest. Too much rain during the budding and ripening seasons will have an adverse effect, the former causing blossoms to drop while the latter diluting the taste. Continuous rainy days over a period would adversely affect the quality of the durian. Durians that fall during a thunderstorm or heavy downpour are not of the best quality.  It is not sufficient simply to consume the durians, it is also required that we know what durian we are consuming. People who know their durian will be able to name them (my own favorites include the Xiao Hong and the Yah Kang). To stuff yourself with durians without knowing what you are eating is like gobbling chocolate with your eyes shut. That, to me, is a waste of good durians. Kim Hoo The Kim Hoo or Gold Fish Durian comes from a plantation in Balik Pulau, but I came across it at the Jelutong Market on 12 June, 2010, where I bought for RM13. D11 "Number Eleven" is a very popular durian in the 70's. It has creamy yellow flesh with a pleasant taste and a subtle smell. AsiaExplorers first documented this durian in 2004. D604 The D604 was first cultivated by the late Mr. Teh Hew Hong of Sungai Pinang, Balik Pulau. The flesh is quite sweet, and has some "body" to it as the seed is small. AsiaExplorers first documented this durian in 2004. D600 This durian originates in Sungai Pinang in Balik Pulau. The flesh has a bittersweet taste to it, with a touch of sourness. The one that I documented is a bit hard. AsiaExplorers first documented this durian in 2004. D700 The flesh is darker than D600, like chrome yellow. Also slightly hard. Crispy, but the smell is not very strong. Ang Sim (Red Heart) Ang Sim is a durian with flesh which is quite soft and very sweet, and dark yellow in colour. It also has a nice aroma. AsiaExplorers first documented this durian in 2004 and again in 2006. Khun Poh This durian takes the name of the late Mr Lau Khun Poh, who first budded it. Khun Poh has beautiful orangy flesh with a slightly bitter-sweet taste and a heavy aroma. AsiaExplorers first documented this durian in 2004. Hor Loh (Water Gourd Durian) The flesh of the Hor Loh is very soft, dry and quite bitter. It has a sharp smell to it. Hor Loh was first cultivated at the Brown orchard of Sungai Ara. It got its name from its appearance resembling a "Hor Lor" pumpkin. If the durian hits the ground hard when it falls, the flesh tends to be bitter thereafter. AsiaExplorers first documented this durian in 2004 and again in 2006. Ang Heh (Red Prawn Durian) Ang Heh originates from Pondok Upeh, Balik Pulau, and has a round-shaped husk. The orange reddish flesh is highly aromatic, very soft with a bitter-sweet taste. AsiaExplorers first documented this durian in 2004 and again in 2006. Xiao Hung (Little Red Durian) Xiao Hung, whose name means "Little Red One," originates in Sungai Pinang, Balik Pulau. The flesh has a bittersweet taste to it, with a touch of sourness. The one that I tasted for this write-up is a bit hard. There are only one or two seeds per section, but the flesh is thick. AsiaExplorers first documented this durian in 2004. Yah Kang (Centipede Durian) Yah Kang is one of my favourite durians. Although its flesh is whitish, the taste is superb, milky, like very sweet, melting chocolate. The name "yah kang" means centipede, and accounts for the number of centipedes found at the foot of the tree, hence giving it the rather unusual name. AsiaExplorers first documented this durian in 2004 and again in 2006. Bak Eu (Pork Fat Durian) Bak Eu has a slightly acidic aroma. The flesh is whitish while the taste is quite bitter but nice. AsiaExplorers first documented this durian in 2004. The following are some of the durians I tried the first time at Peng Siew Durian orchard in Titi Serong, Balik Pulau, on the 2006 AsiaExplorers Durian Feast, on 17 June, 2006. D17 D17 is dark cream flesh. The taste is slightly dry but sweet. It is a tasty durian. AsiaExplorers first documented this durian in 2006. Coupling This durian is gets its unusual name because it looks like two durians joined together, one big and one small. When split open, you almost thought the two halves belong to two different durians. Coupling has whitish flesh which is slightly dry but tastes good. AsiaExplorers first documented this durian in 2006. Ooi Kyau (Tumeric Durian) The name Ooi Kyau (tumeric) describes the colour of the bright yellow flesh of this durian. It is very sweet and tasty. AsiaExplorers first documented this durian in 2006. Chaer Phoy (Green Skin Durian) Chaer Phoy is shaped like a small canteloupe. The skin is bright green, giving it the name which means "green skin". Chaer Phoy has creamy white flesh which is a bit dry, not too sweet but tasty. AsiaExplorers first documented this durian in 2006. Ang Jin (Red Yoke Durian) As the name suggests, Ang Jin Durian has deep orange flesh. It is very sweet and tasty. AsiaExplorers first documented this durian in 2006. Lin Fong Jiau This durian is named after Lin Fong Jiau, aka Mrs Jackie Chan. I wonder whether it is indicative of the relationship of the celebrity couple, for Lin Fong Jiau is a bittersweet durian, for too bitter for my liking. The flesh is whitish and wet. AsiaExplorers first documented this durian in 2006. The following durian is what I tried the first time at Bao Sheng orchard in Titi Kerawang, on the 2007 AsiaExplorers Durian Feast, on 24 May, 2007. D15 The D15 has yellow yellow and its taste is sweet with a slight trace of bitterness. The flesh is quite substantial.  Durian-related Links in Penang Travel Tips Durian Farms Bao Sheng Durian Farm 2009 AsiaExplorers Durian Feast Durian, in The Flowering Garden

• kinwashi

  21 Jan 13, 22:19

  O..comfort Blue Taxi available.

   

  

• kinwashi

  21 Jan 13, 22:21

  O...transcab red and white also available.

   

  

• kinwashi

  21 Jan 13, 22:28

  The above  colour taxis only can take you to airport, cannot pick you at airport.

  They are not allowed to do at airport business.

  Only the below white taxis are allowed to pick you down to town,

  all long  or short journeys, there is a price.

   

  Taking the Airport White Taxi

  The Airport White Taxi is the official taxi service out of the Penang International Airport. City taxis are not allowed to pick up passengers. In any case, considering the often dodgy reputation of the city taxis for fleecing customers, the fare charged by the Airport White Taxi is not that high. At the Arrival concourse, look for the Taxi sign, then follow it to the Airport White Taxi kiosk.
  
  
  
  Airport White Taxi kiosk, Penang International Airport (27 October, 2012)
  © Timothy Tye using this photo
  
  
  Pay at the kiosk, get the ticket, and pass it to the taxi driver. All the airport taxis are lined up at the taxi bay at the Inner Traffic Channel. You are expected to take the one at the head of the line. The fare is as shown below:
  
  
  
  Penang Airport Taxi Fare (27 October, 2012)
  © Timothy Tye using this photo

• kinwashi

  22 Jan 13, 13:38

  Penang Airport Taxi Charges

  
  Penang airport taxi service from the airport is cheap and reliable. A voucher system with fixed prices for specific destinations is used.

  You need to buy a voucher at the taxi counter in the terminal building, located at the ground floor near to the baggage area and then present the voucher at the taxi rank outside where you will be allotted a taxi. This is protect tourist from unscrupulous taxi drivers. The price for each destination in Penang is clearly shown at the board. I think it is about RM 60 ~ 70 to go to Batu Ferringhi area and to Komtar area is about RM 30 ~ 40. Midnight price is little bit higher also shown at the board. Price is subject to changes without price notice !

  To get back to the airport, ask your hotel to get a taxi from a reputable company. Basically, taxi charge is in Penang is charged based on zones and there are 7 zones.

  Zone 1 ~ RM 14

  Zone 2 ~ RM 22

  Zone 5 to George Town ~ RM 38

  By law, taxi drivers in Penang need to use meters. If they refuse to use the meter, just take another taxi.

  50 % surcharge is applicable from 12am to 6am for taxi service no matter where you want to head to
  .

• kinwashi

  22 Jan 13, 13:55

  What so difficult,

  as an example.

  Over in Penang Airport to Georgetown. 

  Go the counter, just tell them, where you gotta to go.

  Just pay according the fee required, waited for your taxi to arrived.

   

  In Singapore.

  Why so phobia  as those residents staying in Pasir Ris ,Simei, Tampines.

  Those unhappy faces from taxi uncles, when you mentioned this areas.

  Start this system, sure no commotions.

• kinwashi

  22 Jan 13, 14:11

  As in Kuala Lumpur, taxis in Georgetown are metered and labeled with a "no haggling" sign. However, using the meter is rarely enforced by local authorities - you should always agree on the fare before you get inside of a taxi.

   

  Taxis in Georgetown...King...lah

  all are metered and labeled.

  some taxis you cannot even see the meter.

  some using  their own head cap to camouflage.

  some using decoration to camouflage.

  some never do anything.

  from our hotel at Lebuh Farquhar to  Pesiaran Gurney, meter shown 6 over ringgits.

  normally...everytaxi drivers will tell you 15 ringgits standard from many we took.

  So this is Penang Taxi cultures..

   

   

• kinwashi

  22 Jan 13, 20:07

  So what durian is this from Penang that we eaten,

  the first round 209 ringgit party of three pieces.

  This is the yellow variety.

   

  

• kinwashi

  22 Jan 13, 20:15

  Dedicated to Durians

  Malaysian Durian Lover’s Reference Site

  • Home
   
  • Taste of Stinky Spikes
   
  • Contacts

  Durian Stall Competition in Penang

  If you recall my previous post on the durian stall we went to in Jalan Macalister (or Lorong Susu to be precise), you’ll remember how much I enjoyed the wonderful flavors of the  durian from Penang hybrids and old trees. If you’re in the business world, it shouldn’t surprise you that no one ever lets a good thing stay on its own.

  

  Durian Stall one lane down from Lorong Susu

  A competitor-truck-stall opened up on the next street, just far enough that you can’t quite see, yet close enough that it is less than 20 paces if you want to get there (unlike the chendol stalls along Jalan Penang, which are literally opposite each other, now that is cut throat competition). So on our second visit there, I saw the competitors and thought I’d go have a look at their wares on display and how it compares.

  Firstly, the stall was very well lit with lots of fluorescent light tubes. This is generally a good thing as people can see your display, but the display isn’t what I would say is overwhelming or spilling over with durians. It looked a bit sparse actually, like they were trying to place them evenly along the racks to make the racks look full. Stringing them up provides a good effect, but if you can look at the vendor through the fruit, it just means that they don’t have that many for you to choose from.

  

  Not that many strung up for sale

  The tables and stools for eat-in clients were places alongside under a shady but uneven tree-lined path outside a beer-garden/ market sort of joint. Quite a good location as the joint looked quiet or closed during the day, leaving them full use of the space. Not many clients, but then again, maybe they catch the spill overs later in the day, especially when the other stall sells out and goes home first.

  If you have a durian craving, you have a choice! I have no idea what this stall is like, but Ah Teik serves us pretty well, so unless he’s closed one day, then we might have the chance to sample the fruits of the other stall.

  Here are a few pictures from the Lorong Susu stall that we went to again…

  

  Lorong Susu Durian Stall

  

  Ah Teik opening the durians

  And some of the durian we had….

  

  Butter, Milk, Black Thorn, Red Prawn Durian Cornucopia

  

  Butter, Milk, Red Prawns and Black Thorns

  And I leave you with a seriously yummy one… the rest is up to your imagination, or better, go give it a try.

  

  Love it when flesh falls off the seed

  About these ads

• kinwashi

  22 Jan 13, 20:24

  The above picture, taken by me and we eaten, according to our van driver Mr James Wong brother, the durian vendor...

  This is Mao Shan Wong from Penang, how true all depend of his saying...as a durian consumer.

   result excellent. so Mao Shan Wang or what who care.

   

  so this is Mao Shan Wang.

  The Famous Musang King durian aka Mao Shan Wang durian

   

  http://tanyongkuan.wordpress.com/2011/07/19/the-famous-musang-king-durian-aka-mao-shan-wang-durian/

  We eaten this in Penang.

   

  

• kinwashi

  22 Jan 13, 20:32

  According the Mr James Wong brothe the durian vendor.

  This is Penang Udang Merah,

  another question how true, we tasted  and eaten also excellent.

  who care again.

  see the meaty look also shiok.

  

• kinwashi

  22 Jan 13, 20:36

  Durian Talks.

   

  Welcome to my busybody corner...

  only for busybody like you and me...

  FRIDAY, JUNE 19, 2009

  Durian Degustation at East Coast Road

  The durian buffet costed $20/head with unlimited helpings of all the durian cultivars they have on hand, except for mao san wang. Like eating fine cheese, there is a proper order to begin the durian degustation. First, we started off with a mild variety and progress to the stronger ones.
  
  We started off with a mild durian -D101. The pulp is slightly sweet and creamy, but easy on the palate. If there ever was a starter durian, it would be the D101.
  
   Followed next was D13 which looked quite similar to Hong Xia but the taste was less complex. Sweet but less fibrous than most durians and not very strong in taste. Good for people trying for the 1st time.
  
  Next up was the famous Penang Hong Xia or Red Prawn or Ang Hay. The characteristic red pulp was very creamy and sticky. The durian was sweet but with a bitter aftertaste, much like eating bitter chocolate. However, I think this batch wasn't really at its prime.
  
  Followed up was the Black Pearl which I thought was the best of the lot that evening. The bitterness in the Black Pearl was excellent. However, before I could snap a picture, the Black pearl were gone!
  
  Then we had the Hulu, named because of its violin like shaped like the gourd of the same name (but this one didn't look like a hulu).
  
  Next on the queue is Jin Feng or Golden Phoenix. It tasted bitter with a more variety texture and strong pungent smell.
  
  Finally was the prized Mao Shan Wang or Butter Durian which was bitter sweet taste and stickly, creamy texture. Flesh can be sweet and bitter within the same fruit.
  Not enough? Can always 'da pau' some home...

• kinwashi

  22 Jan 13, 20:42

  Before we headed there Penang, we look-out for more informations on durian,

  we will directed to this. the below link.

   

  At last we went to Mr James Wong brother stall.

   

  So this is what we will directed and intended to go for.

   

  http://www.stevengoh.com/2009/07/01/where-to-find-best-durian-in-penang-ah-joos-stall-teluk-kumbar/

   

  

• kinwashi

  22 Jan 13, 20:48

  

• kinwashi

  22 Jan 13, 22:45

  The taxis over here in Georgetown. 

  We asked a few of them,  the taxi drivers  told us this belong to them,

  They take the loan from the bank, some for seven years some four years and others,

  all are OMO owner...one of the driver told us he paid  about 700 ringgits per month to the bank instalment loan,

  we asked him how much is your income...aiya 3,4 thousands nett profits,  no probelm per month.

  No wonder here the taxis all are like  pirate taxis, haha.

  No meter fare...?

   

  

• kinwashi

  22 Jan 13, 22:50

  source

  
  
  Executive 'blue' Taxi - the meter rate starts at MYR6, and follow by MYR2/km. For sightseeing tour, with executive taxi, minimum duration is 4 hours. Please book 1 day in advance. Executive taxis are allow to travel to Thailand, Singapore and Malaysia.Our premium taxi is called "EXECUTIVE TAXI" or "LIMO TAXI". 

• kinwashi

  23 Jan 13, 18:21

  Dun worry when you are at Georgetown,

  Taxis available 24 hours. as like this kind of taxi stand,

  sure to get a taxi when you called them,

  one thing pirate taxi price.

  before you engage them ask for the price.

   enlarged the picture, see for the tel-no on the signboard.

  keep it for reference if you are there, handy.

  

• kinwashi

  23 Jan 13, 18:36

  See the condition of their taxi...private owned.

  See clean and nice model...where got Toyota Crown sampan taxis.

  over here we said we are first world country.

  down your heads all those transport authority in-charge.

  Shame.

   

  

• kinwashi

  23 Jan 13, 18:42

  Over here those Nissan Cedric those untidy upkeep taxis still we seeing in this first World country.. change lah.

   

  Only know how to make money, where is our the image.

  Number one. First World country.

  See over in Georgetown their taxis.

  

• kinwashi

  23 Jan 13, 20:48

  We understand their difficulty.

   

  From Penang Airport to Persiaran Gurney.

  What will be the taxi fare.

  Taxi drivers told us.

  If like this all will be eating grass official rate.

   

  http://www.taxiautofare.com/my/taxi-fare/George%20Town-taxi-fare-from-Penang-Airport-to-Persiaran-Gurney,-George-town

• kinwashi

  23 Jan 13, 21:10

  Two nights all we will here, our dinner.

   

  http://balihaiseafood.com/landing/balihaiseafood/index.html

   

  According, to one  taxi driver who took us an Indian muslim, He told us this is the most expensive restaurant  here in Pesiaran Gurney, but we are happy here.

   

  According to this taxi driver recommendation, give a try to Queenbay tomorrow night.

  there the seafood restaurant will be more cheaper. I will bring you there my connection.

  How far are those restaurants situated, near airport route replied.

  One of my kaki asked him, how much will be he fare (pirate taxi) rate.

  Two ways from your hotel MYR 140.

  Knn using parang. Two ways from our hotel to Persiaran Gurney only MYR 30.

  So he think we are goondu from Singapore.

  Eight of us we only spended only about MYR 470 first night  at Pesiaran Gurney here and  with the taxi fare MYR30. total only MYR 500.

  Knn to Queenbay taxi fare MYR 140.

  so where will you go..how cheap also never think about.

  We just simply told him gave us your handphone number, we will call you.

  Haha...he was happy good catches this groups of goondu from Singapore.

  So we never even called him after that.

  So when come to travelling to foreign lands must be smart, not sure please don't try.

   

• kinwashi

  23 Jan 13, 21:18

  This gentleman Taxi driver which i mentioned drove this kind of Executive Taxi or Limo Taxi in Georgetown.

  So remember. not sincere. First encounted.

  This could be one isolated case but not all are black sheep

  The Limo taxi over there.

  just see something say something.

  source..

  like this kind of taxi in Georgetown.

• kinwashi

  23 Jan 13, 21:22

  

  WELCOME TO BALI HAI !
  A WORLD OF GOOD FRESH SEAFOOD DISHES AND GREAT TASTE.

  Located along the fame Gurney Drive seafront, you will be greeted with an amazing range of fresh live seafood aquarium tanks including lobsters, crabs and many many more. Our tag line, "If It Swims We Have It" is your ultimate seafood experience. You have the choice of picking your seafood live from the tanks and this is by far the best way to prepare seafood while preserving its original freshness, flavour and taste. With our panel of experienced and well trained chefs you can observe the preparation of your selected seafood from the huge transparent glass separating the diners and the neat and well equipped kitchen. From fresh Alaskan Spider Crab to our top of the range live Australian Lobster cooked to your desire will definitely open up to a whole new experience of fresh seafood cuisine.

  Bali Hai can easily accommodate more than 500 diners at any one time with ample free parking minus the hassle of accessibility as it is located along the renowned seafront of Penang Gurney Drive. We specialise in fresh and live seafood including an assorted range of imported seafood such as :-

   

  • Alaskan Spider Crab
  • Emperor Crab
  • Snow Crab
  • Australian Lobster
  • Fishes

  • Rainbow Lobster
  • Pearl Lobster
  • Giant Mantis Prawn
  • Geoduck
  • Eels