Malos habitos

Emma Willis's Short Haircuts and Hairstyles - 15+ - https://shorthaircutsmodels.com/emma-williss-short-haircuts-and-hairstyles/ - Emma Willis's Short Haircuts and Hairstyles, is low maintenance and you have a chíc hairstyle to yourself without too much fuss. So whether you prefer world oysters to sleek shiny style with textured tresses or Matt Willis's wife's hair. Only some of us are lucky enough to try this jazzy hairstyle, so if you have a face, here's how to get Emma Willis's 2020 - 2021 haircut. Both the cut and colour of Emma Willis's trendy children's cut hairstyle play out the rare and unexpected grey blue colour of her almond-shaped eyes. Emma Willis's Short Haircuts and Hairstyles Emma Willis's Short Haircuts and Hairstyles, The darkness of the jet black strands throws back flashes of the cameras and contrasts with the steel grey of their gaze. She is free to exhibit the metal stud that pierced the cartilage of her upper ear by parting her hair to the side and leaving her ears bare. Not everyone is brave enough to wear a children's cut or pierce their ears for that matter. But then not everyone is fearless beauty Emma Willis. Presenter Emma Willis impressed fans on social media with an entirely new hairstyle for tonight's episode of the Voice. Emma Willis's Haircuts and Hairstyles Emma Willis's Short Haircuts and Hairstyles, Taking to Instagram Saturday 2020, the star shared a series of behind-the-scenes shots, including two photos showing the Natural Silver of her short hair glowing. Regis creative director Guy Cammarano and Katy Banks are a member of the Regis artistic team, guiding you on how to create Emma's famous pixie crop. Emma Willis has had a few hairstyles in recent years. Emma Willis Emma Willis's Short Haircuts and Hairstyles, He gained a reputation as a distinguished television presenter. 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Emma Willis haircuts From rock chicks to sophisticated chic to glam. This short hair is great fun and proof. The rankings of coaches at The Voice UK suffered a shake-up after it was announced that Meghan Trainor had replaced Jennifer Hudson. Emma Willis's Hair And returning star Olly Murs, 35, showed things are changing on the coiffure front on Monday night as she stepped out with a new bleach blonde hairdo as she attended the show's first blind audition at Manchester's MediaCityUK. Emma Willis hair blonde The Troublemaker singer known for having dark locks since rising to fame bore a resemblance to the show's host Emma Willis whose hair has been worn in a cropped platinum style since late last year. Emma Willis short hair back view Olly stepped out in stylish style for the big event wearing a black tuxedo which he teamed with a white shirt with an embellished collar. He struck a series of playful poses as he greeted throngs of fans. 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Emma Willis haircut 2020 - 2021 Many fans agreed with one post. I want this. Very cool and another addition. Omg I love it. Louis ' next Instagram shot showed him wearing a more typical style, complete with Emma's signature. Emma Willis hair colour It showcases how women can wriggle out of a short nap that is slowly returning to fashion. Look at Emma, let's go over some of the things we think she's going to do to get to her. Emma Willis short haircut Just oblivious told me one stunned follower about the look this hair did not drop the look. Appearance is related to volume and texture. Emma Willis hair how to style To start, we use Volume Shampoo and conditioner to create this structure. We would then go with some wax and texture spray to help hold but finish with some firm hold hairspray to handle the hair and keep. What products does Emma Willis use on her hair? It looking crispy throughout the day. We all know that celebrities can have a huge impact on their styles. Whether we see the latest videos of our favorite singer or a picture of someone we admire papped coming out of. Emma Willis new haircut A restaurant, we'll pull out our scissors and cut out the photo and bring it to the lounge. We've seen a lot of coverage recently for the face of Regis Emma Willis, who was accompanied by Phillip Schofield on this morning. Emma Willis long hair A large number of customers came to our salons asking for an Emma Willis pixie cut, and in the video below you can see how our team at Regis created the emma willis style with short bob hairstyles. She said that. Emma Willis hairdresser There's no point going between half or half of the measures you have to wear with confidence and pride. Go to someone who knows what they're doing and make sure it suits your hair texture. How does Emma Willis style her hair? Tuesday September 24 Tuesday when Season Two debuted on Tuesday Emma Willis stunned hoop viewers as she stepped out to host the show in a vibrant blonde long ponytail. After rocking the short dark ' make for years Emma's new look divided some viewers but her sleek long hair looked incredible. Emma Willis hairstyles 2020 - 2021 Since the launch show Emma has continued to rock her blonde hair in a range of styles, often opting for a chic messy bun or low pony. The Channel 4 presenter has pulled out a number of hair colours over the. Emma Willis hair products Years but it is by far the most drastic change of her recent shade. We took a look at Emma's iconic hairstyles. Emma's latest style is an ice blonde tied up in a neat long ponytail for the spin of the circle. How do you style a pixie haircut? Before returning to the Reality show Emma shared several snaps of herself on Instagram revealing her new look and loved the new colour to her followers. If there's one style can be recognised for, it's her edgy cropped hair. How to get Emma Willis hair Another full-length photo showed off her outfit for the latest installment of the hit ITV singing competition. He is known for his short crop as well as presenting all sorts of reality shows over the years such as the voice and Big Brother. So fans were distracted by long blonde locks on the first episode of the second series of the Circle last night. How can a girl get a quiff? The contestants lived in the same building but were only sporting shock to see that blonde hair into high ponytail extensions Willis adapted to social media-based game show viewers to communicate via an online platform. Serves hair blonde ambition Madonna told Twitter user Darren Haywood was soon back. Emma Willis hair 2020 - 2021 The Big Brother presenter, 40, had been growing out of her pixie crop for the past few months but it seems she has decided life with long hair isn't just for her. She took to Instagram last night to reveal she was visiting the hairdresser for a good ol’ chop. And ah mazing looks. How long is Emma Willis hair? Made another strong look on tonight's episode of Channel 4's The Circle Live. The presenter, 43, wore a chic black trouser suit on the show, with a silky trim on the collar. She paired it with gold jewelry and minimal make-up with her hair scraped back into a messy bun.

How Lindsey Hampton Creates for Her Cross-Disciplinary Shop

The following post is brought to you by Squarespace. Our partners are hand picked by the Design Milk team because they represent the best in design.

Individuals who consider themselves creative usually have some crossover in mediums and disciplines, sometimes their current body of work is lightyears away from where they first began. Aside from that, few artists have the ability to successfully transition in a professional way from one medium to another. Then there is Lindsey Hampton. An established professional in both the worlds of graphic design and ceramics where the two meld together seamlessly through her aesthetic. We talked to her about practices, her two-pronged cross-discipline business, and how Squarespace’s selection of award-winning templates, e-commerce capabilities, and marketing tools help her business thrive.

The first thing we had to know is whether design or ceramics came first in Lindsey’s creative evolution. How do the two practices play off of one another when she’s creating? What commonalities emerge?

“Design definitely came first. I started my career as a graphic designer long before I ever touched clay. so my design brain was pretty strong by then. And because I’ve spent a long time in that headspace, I approached ceramics in a very similar way. It’s still a visual communication, it’s still problem-solving. If I want a handle to be a certain shape, what shape should the body be? Both practices are all about balance, weight, and space. They are both about evoking a feeling,” Hampton shared with us.

You can have a dozen graphic designers, ceramicists, etc. in the same room, working on the same project, and each one will approach it differently. Ideation and process are endlessly fascinating and we wondered how Lindsey approaches her work, in this case what creating a piece of ceramics is like in her studio.

She says, “There are mainly two processes I go through, a production method and a more organic method. The production method is very meticulous. Clay is weighed to a specific amount and then thrown to exact measurements. I keep a book where I sketch out and jot down the measurements and weight of any and everything I’ve ever made more than one of. The organic method is when I just take a hunk of clay and throw it down without any preconceived notion to see what it’s going to end up as. Each move is made in the moment. Even when it comes to glazing, I rarely decide beforehand what I’ll end up doing, I really just try to let it happen. It’s often that things I make organically end up being transferred into production but not always, sometimes it’s nice for something to just live as it is but I think I need the balance of both to be able to make things work.”

Rarely will you find two businesses that have taken the same path, so we often wonder where one has come from and how it arrived at its current place. Lindsey’s design and ceramics business has its own trajectory that we wanted to know more about.

“I know that I wouldn’t be doing what I’m doing without Instagram, but that was really just good timing. I started posting my work right from the beginning when Instagram was in its infancy. There was that exciting time when you’d discover someone new every day, and shops and boutiques and artists and designers were all new on the platform and just super stoked to be finding each other. I was able to start selling my work at some great shops and the demand kept building. I was working a full-time design job that paid well but that I didn’t necessarily like, which made it easy to leave and set up my own studio. I’ve been able to dedicate a lot of time to build things slowly and never produce more than what people wanted. It’s still not something I think of as a business, I’m just a person that makes things that people buy. It’s nice!,” Hampton said.

It’s tough running a business on your own, so it’s nice to be able to reach out to trusted partners to handle the things you know nothing about. We talked to her about how Squarespace helps to streamline her business and allow her to focus on creating.

“I’ve always loved grid style portfolios, it’s so nice to be able to get an overall vibe of someone’s work in a single glance. That’s what drew me to Wells template. I did a lot of editing of my photos so they would work well as a whole set when you view them in a grid. I focused a lot on the type and the colour palette, and I stuck with two typefaces and three colours, being confined to only a few elements makes it feel really crispy and consistent.,” Lindsey said.

She also shared, “There’s an ease to Squarespace that makes it feel like you don’t totally need all of your shit together to be able to look like you do. I’m a one person studio so being able to make something, photograph it, put it online, and sell it is very gratifying. I’m solely involved in every single step and I never have to worry about the e-commerce side of things. I know that if I put something up and someone wants to buy it, it’s no problem at all, it’s easy for them and me. There’s a lot of trust there.”

All photos courtesy of Lindsey Hampton.

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from WordPress https://connorrenwickblog.wordpress.com/2019/04/22/how-lindsey-hampton-creates-for-her-cross-disciplinary-shop/

Pinky’s Ca Phe

 It's like stepping onto the set of Miss Saigon, a walk back in time to an American G.I. bar in Vietnam during the war. I can't say I have any personal experience with the experience in 1970 Vietnam but Pinky's Ca Phe, hidden in a small house in Little Italy is certainly what I would expect if someone asked me to describe one.

Something between a speakeasy and a diner, all with a vintage twist, Leemo Han has created a truly unique dining venue in what is sometimes considered a saturated restaurant scene, especially if you are tired of the same old phở shops and bánh mì joints that are ubiquitous across the city now.

Like many of the restaurants that take unique, themed risks in Toronto, Pinky's is not the first attempt of owner Han as he has plenty of experience with snack bars. He currently also operates Japanese-style izakaya Hanmoto and Korean tapas-like OddSeoul, both of which—like Pinky's—cater to the cocktail and late-night snacking crowd. At Pinky's, there is a definite Vietnamese slant to the menu but don't be surprised to see a little Thai influence as well as the dishes are the chef's own modern takes on diner fare from 70s Vietnam. So, if you'd like to be transported back in time, this hipster snack bar can check all the boxes for vintage vibe, cocktails, small plates, good music, and a look at Vietnam as perhaps you've never experienced, it's worth a trip to Little Italy.

Atmosphere & Decor

One word? Shiny! Complimented by old hardwood floors, bare brick walls, and vintage snackbar signs, everything is shiny and glowing with the sort of fluorescent lightning that is more common in old Hong Kong gangster movies and dive bars rather than the upscale eateries of Toronto. The entire area is covered in tinsel that reflects what little brightness is given off by the coloured lights, and is further adorned with old American and Vietnamese flags, as well as prints of old Saigon. Like many of these throwback speakeasies and diners, it's reminiscent of an era that is only familiar to some of us through movies or stories.

The music is a blend of popular oldies from the 60s, 70s, and 80s which are familiar enough to sing a few bars but not so much that the bar is going to launch into a Broadway chorus a la Miss Saigon. It fits the feel of the venue and the only thing this place would require to truly be an authentic replication of those scenes in film is a thick haze of cigarette smoke—which is thankfully absent here. Lighting is quite low with a golden glow of yellow. Out front is much better lit section and a patio outside is open in summer months.

Menu Range

As Pinky's is essentially a snackbar, the menu is limited to 13 choices of Vietnamese inspiration. However, if you're looking for the Vietnamese food you're familiar with elsewhere in the city, you may be in for a surprise. Absent from the menu are any of the take-out classics like spring rolls or eat-in big bowl soup favourites such as phở. Everything on the menu is a twist with a flair for something a little more upscale than the usual fare such as Han's take on butter beef or french dip. Sure, you'll see words like vermicelli, bánh mì, wings, and phở but each of these is taken up a level.

There's no clear definition between appetizers and entrees, mostly as it seems everything is generally the same size. At the top of the small menu is mango papaya salad with grilled squid for $15 and it's the only salad on the entire menu, followed by bánh xeo broccoli for $7 which is not actually the French-influenced crepe dish of the same name but rather a plate of battered broccoli. Then it's back to $16 for the ever-popular Tiger's Milk ceviche with tuna, scallop and surf clams. The latter half of the page consists of sticky wings or eggplant claypot for $10 each, and marrow beef for $16. It's worth noting that the marrow beef offering is a version of butter beef and quite possibly the most Instagrammed dish on the menu. Clearly, Toronto still isn't over the marrow-served-on-the-bone craze. And it's not for naught as it is indeed a good-looking plate of food.

If you're looking for something a little more pedestrian or familiar, the second page of the menu might be more appealing. Lemongrass chicken bánh mì could be the perfect choice, especially for the low $8 price tag or the So Fly! Rice which is fried rice with the added bonus of deep-fried soft-shell crab for $17. At $15, mushroom vermicelli is one of three vegetarian offerings on the menu and is exactly what the name implies. The take on french dip here is called phở beef dip for a very reasonable $10, but you won't find any rice noodles in this dish.

Down near the bottom of the menu are the charred chicken legs, beef curry claypot, and the "lucky" strip for $18, $16, and $25 respectively. Chicken legs are grilled over charcoal and the striploin is smoked or seared with phở butter and served alongside Viet chimichurri.

Following up is a small dessert offering of two dishes: the Vietnamese tres leches and purple yam smash at a very modest $8 and $10 but continue with the cohesive theme of the restaurant.

As this is authentically South-East Asian cuisine, it's very important to understand that most if not all the dishes likely include ingredients that many Western eaters may be allergic to such as shrimp (paste), fish sauce, shellfish, and nuts, especially peanuts. The servers will generally ask about allergies when ordering and it's important to check with the server if you have one of these common allergies. They are accommodating.

Appetizers

As previously mentioned, this snackbar doesn't divide itself into traditional apps and mains but instead has everything together with moderately-sized portions and mid-range prices across the board. After all, this place is about casual bites and tasty strong drinks, not complicated sit-down fine dining.

It was hard to make a decision about how best to start out the meal but being a huge fan of Thai green papaya salad and grilled squid, it seemed impossible to pass up the dish at the top of the menu that combined both of these things. It came fairly quickly in a looming tower of greens and reds on top of mango, papaya, and bean sprouts with a surprising amount of charred squid. Unless you order a specifically squid dish such as calamari, it's not all that common to be given so much at once. What a pleasant surprise! The best part of the squid was not only that it was cooked absolutely perfectly with a thick char on it (exactly the way I like it), but that it included both body and tentacles. It was crispy on the ends and a good bite without being too chewy. It actually reminded me more of various octopus dishes I've had in Toronto rather than squid in how it was cooked. Excellent.

The fruits and vegetables were all grated and mixed well, with various herbs like cilantro and Thai basil seemingly used more as a garnish than an ingredient. The heat wasn't particularly strong but came on eventually. This contributed partly to my opinion on the salad. As I'm quite familiar with the Thai version, I wondered if maybe I was too blinkered by what I'm used to a papaya salad tasting like instead of this new Vietnamese-style papaya salad. I miss the sharp and strong contrast of cilantro and Thai basil with the hot red chillis, and there seemed to being something more overpowering, possibly the ginger? Vietnamese mint was missing, lime juice was also lacking and the peanuts included where candied beer nuts, which I found a bit strange but not unappetizing. Nước chấm sauce was there but I could have had more and the delicious salty brine of fish sauce seemed to be tampered down for some reason. There were quite a few scallions mixed in but again, I'm not sure where I was losing their flavour but something else seemed to be overpowering most of the dish. It was not by any means a bad papaya salad but it was not exactly what I was expecting, and that is probably a good thing.

Entrees

For the "entree", I wondered about going the trendy way of the marrow beef, the tempting crab and fried rice, or something more unfamiliar. There are enough opinions of the marrow beef on every review of Pinky's and I wasn't sure if an entire bowl of fried rice to myself was exactly what I wanted despite my never-ending love of crab so I opted for what I didn't realize was basically a roast beef sandwich with broth dip. That may be my mistake for not thinking carefully enough since the words "dip" and "phở" were enough to catch my attention! Although, in my defense, there is no mention of bread on the menu.

It was a small pot of dark phở broth and cilantro with a sandwich based on french dip, which itself is an American invention. The bread here was not the fluffy and soft Vietnamese roll with a hard crust that is present at bánh mì shops but instead stays very close to traditional American french dip which uses a much harder baguette-style bread. I tasted no asiago cheese, nor much hoisin sauce but the trendy sriracha sauce that is omnipresent in all Asian restaurants in North America was definitely here as well. The broth itself was hot and quite delicious and paired exceptionally well with the beef. It managed to soften the slightly difficult hard bread. With the addition of lime juice, it really helped the broth's flavour to pop.

The contents of the sandwich were tasty and as I'm used to ordering rare beef for my phở, this tasted mostly like well-cooked phở beef, just on bread instead of with rice noodles in soup. On the whole, it was just a roast beef sandwich. That may sound dismissive but there is something to be said about a well-made, tasty comfort-type food. I can imagine an American soldier in a bar in Saigon (before it became Ho Chi Minh City) soaking up the familiar food and being incredibly grateful for it. So, for a restaurant that mimics such a place, it makes sense to include some dishes like this which hark back to meals its patrons would have indulged in as well.

Combined with the good prices, it has to be said that the plates are the perfect size for one person and anyone wanting a quick bite would not go amiss here. In fact, As I was sitting at the bar enjoying my meal, someone came in, ordered the ceviche and a pint, and was out again before I'd even started dessert so it is a place to stop in briefly and have a snack as well. Next to them were two friends who shared the marrow beef, beef curry claypot, and fried rice and they couldn't stop raving about what a good choice the curry pot was. So, whatever you choose off the menu, it seems to be a hit.

Dessert

There are only two options on the menu for those with a sweet tooth but both are well-priced. Tres leche cakes have never been a particular favourite of mine but perhaps the ones here are excellent. I was told by the bartender that the yam smash is the better of the desserts and I can't say I question that considering how tasty it was! Not only that, but it was massive. Three huge scoops of coconut milk ice-cream on top of a mashed purple yam with beer nuts, toasted coconut, and fresh lime. The ice-cream was obviously homemade and that is a good thing and the flavours were smooth and complimentary, especially with the squeezed lime on top. When taken with the tasted coconut and beer nuts, the crunch with the delicate ice-cream and grilled yam all brought out the best parts of each ingredient. By the time I was done with the salad and sandwich, it was impossible to finish all 3 scoops by myself but the yam went down really well. This is a dessert best shared between people if everyone has already had a meal but it wouldn't be a bad idea to just order this dessert for a snack if you're after something sweet.

Drink Options

The cocktail list here is where to look for a good drink to accompany your snack. It's small and each drink caters to a different taste but all of them maintain the feel of a Vietnamese dive bar taken up a notch. Whether it's lemon or lime, there will be a sour punch to each cocktail that harks back to subtropical Asian locales. All except the Pink Lady are at a reasonable $13 with the former being just one little loonie more. The Pink Lady with the housemade raspberry syrup seemed to be a particular favourite of patrons at the bar with one commenting that it is the best cocktail she'd had in quite some time. The Mango Popper includes a jalapeno-infused vodka which is done in-house as well.

I chose to try the Saigon Rock as a fan of gin, passionfruit, and lime. I had no idea what orgeat was, but that's all the more exciting in a cocktail. I know now that it's a sweet, almond-based syrup with orange or rosewater and also that I'm not much of a fan, as it turns out. The cocktail itself was nicely balanced and used fresh lime juice and if perhaps the orgeat had been absent, I would have enjoyed it more. I felt there was just a hint of that store-bought lime cordial in the drink even though I knew from watching the bartender that they used their own squeezed lime and lemon juices so it was just niggling on my tongue. It seems like it was the orgeat syrup causing that. Otherwise, it was a refreshing drink and if you enjoy almonds or amaretto (or Mai Tais which also use it) you'd likely enjoy the cocktail more than I did.

As it's based around expat Saigon bars, Pinky's has a full cocktail selection and a very good, enthusiastic bartender so beyond their signature offerings, they can probably whip up whatever you have on your mind. Bar rail drinks are an easy $7 a pop.

The other unique offering on the drinks menu are the $14 Foco Loco cocktails which you may recognise from Pinky's Instagram as being the juice cans on top of ice. In fact, they are either rum or vodka on the rocks with juice poured over top and served with the tin. It comes in 5 flavours: mango, coconut, passionfruit, guava, and lychee.

There's also the Hua-Hua Iced Tea which is a similar alcohol mix as a Long Island Iced Tea but with a Vietnamese tea blend instead of Coca Cola. It's made for two or four people.

Of course, a bar isn't complete without beer and Pinky's has 3 brews on tap including Sapporo (Japan), Laguintas IPA (USA) and 8 Man EPA (Canada) all for $8 a pint. They also a have small selection of beer by the can for $6-7, and tall boys for $7. Three Ontario ciders, two from Revel and one from West Avenue, round out the list, ranging from #13 to $24. There are also a few wines on offer by the 5oz glass or bottle: two whites and two reds, as well as a sparkling cava. Bottles are either $50 or $55, and glasses are only $11 or $12 a glass.

Service

Even showing up at around 6:30 PM, the restaurant was half-full and as a single, it's bar seating only. I quickly found a free spot and the bartender was prompt with water and asking if I had any questions about the drinks. Of course, I ordered after a quick glance over the cocktail list and from that point on, I still had no complaints about attentiveness despite she was often running hostess, bar, and taking guests orders all at once. As the place quickly filled up, even on an icky spring evening, servers and bar were on point. Food came quickly enough for the demand of the place and I was never left with an empty water glass or looking at my watch. All the food arrived hot and ready to eat, except the dessert obviously which must have just been dished up as the ice-cream hadn't even had the chance to begin melting yet.

The bartender was friendly, conversational, and skilful and overall, everyone seemed to be in good moods and happy to be there.

Feeling Afterwards

As I wandered out through the old house, I felt incredibly full. Had I forced down the entire dessert perhaps I would have felt a bit ill but as it stood all the flavours still remained pleasantly on my tongue with no hint of disappointment. The place was totally packed and stepping onto the darkened Toronto street was not jarring since, despite its small size, the restaurant itself never felt stuffy or overfull even with every seat filled.

Walking down the pathway, I met a young man who looked to be a backpacker who asked if it was a restaurant and I told him it was. He said, "I never would have found this!" and proceeded to go straight in. And that's how Pinky's works: it's word of mouth mainly as there is no signage and looks more like someone's old house is having a warm house party in the front room. So, if you're ever wandering down Clinton or across College, make sure to take a peek around the corner and keep your eyes peeled for a white house which otherwise is indistinguishable from its neighbours apart from the patio out front. This is definitely a place to come for a filling dinner, for a quick snack, for dessert, or even just for a flavoursome drink. Be prepared to be surrounded by vintage vibes, oldies, and crowds of young people who know a good deal when they see one.

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from News And Tip About Real Estate https://jamiesarner.com/toronto-restaurant-reviews/pinkys-ca-phe/

Kuala Lumpur Night Food Adventure (part 1)

Food is the one thing that unites us all. We all have to eat, it's a basic necessity of life. Because of this, every culture has used food to express itself, and every culture, country and region has a dish that it's known for. If I say New Orleans, what's the first food that comes to your mind? Beignets? How about German food? Bratwurst & sauerkraut? Japan? Sushi? We can't help it. We are hard wired to think about food. And so, what better way to learn about a country and its culture than through food. 

If we are going on a food tour, it's got to be a good one. Criteria: 

1) Diverse offering of foods to try

2) Adventure aspect

3) Knowledgeable tour guide

4) Small group

5) Real local food, not tourist traps

We nailed it when we booked our 'Cooler Lumpur by Night Vespa Tour' through Vespalicious Tours. Yup, you guessed it, Dyann and I cruised through the busy night streets of Kuala Lumpur on the back of Vespas. And not just any Vespa, but classic fully restored Super Vespas. 

I wasn't sure what to expect when I booked the tour. For one, I wasn't sure if Dyann would be up for weaving through the busy streets and back alley ways of KL at night. As I started to book the tour, I tentatively asked Dyann if she would be up for it. What I got back was a resounding 'YES', and a 'why would you think that I wouldn't want to do that?' I had of course, once again, underestimated Dyann's adventurous side (I guess that means I can take it up another notch on the next trip). 

The tour description promised a night of culinary delight as we visit where 'the locals eat'. Kuala Lumpur is a food town. There are food stalls, carts, tents, garages, restaurants and sidewalk vendors everywhere. You can't turn a corner without being besieged by the smells of fresh food being cooked all around you. As a chef and devote foodie, it truly is paradise. One stop that I felt I had to see was Jalan Alor at night. Every blog I read said that this was one stop not to miss, especially at night. So I traded a couple of emails back and forth with our guide and he assured me that we would be able to go to Jalan Alor, but to my surprise it wasn't part of the original itinerary. It being such as 'must see' I couldn't quite understand why, but as faith wold have it, I would find out later.

 After several hours of traveling back from Tioman Island to KL, a quick walk about town, a glass of wine, or two later, Dyann and I were ready for our night adventure. Our guides, Kingston and Vincent,  came to the hotel to pick us up, right on time. These guys are awesome! They know their stuff and they did their homework. Kingston had found our blog and was all caught up on our travels to date. Fast friends were made. We get our safety briefing (have to wear helmets!), I get my bandana, so as to not get helmet head, we meet our two amazing Vespa drives, Shukri, or Sun, and Din. It is time to go!

We speed off into the night streets bobbing and weaving through traffic. It's awesome! Cars, horns, motorcycles, pedestrians, cats. It's craziness. And of course, the wafts of food being cooked everywhere. Pandemonium is the best way to describe it. Scooters and motorcycles own the streets of KL. It's the primary mode of transportation as it's the easiest way to get around. At times you could see any entire family of four on a scooter scurrying about town.  (Check out more pictures and videos of our adventures on Instagram)

Our first stop, Kampung Baru.  The last village settlement left within the city limits of KL, Kampung Baru is roughly 4 square kilometers of traditional stilt houses  and food markets in the heart of the city. Much like New York's Central Park, Baru is surrounded by skyscrapers and is some of the most valuable land in KL, but the village elders maintain that it is not for sale, wanting to preserve the ethnic Malay lifestyle.

We pull our Vespas over and stop at Kak Som, a traditional Kelantanese restaurant. Kelantanese food originates from the eastern province of Malaysia and is known for a sweeter style of cooking. Walking into the open air restaurant was like walking into another world. The bustle of people moving between the tables, the chatter of conversations in Malay and the clinking of plates and silverware was the harmony of pure joy. People eating and enjoying the warm humid night as they begin what is known in Malaysia, as supper (not to be confused with dinner, which is eaten earlier in the evening. Supper is like the 6th meal of the day, starting with breakfast, then morning snack, lunch, afternoon tea, dinner, and finally supper). The perfect environment for someone like me who enjoys eating all day. 

As you walk into Kak Som, the first thing you see is a 10 foot long table filled with hotel pans of a rainbow of foods. 

  Not knowing what to try, and wanting to eat it all, Kingston sets us down at a table and does the ordering for us. As we start to talk about the Malaysian culture our food begins to arrive being dropped off by a young Malay boy who scurries from to table to table delivering food and drinks. First comes the Nasi Dagang, semi-glutinous rice indigenous to the Kelantanese region studded with spices and paired with a tuna curry. The Tongol Tuna is found off the eastern coast of Malaysia. This neurotic species of tuna favors near shore waters and is hand and line caught by small boats right off the shoreline. This species only does well with long, slow braising, such as this curry dish. 

  If you haven't figured it out, I love rice, and I love curry, and this dish did not disappoint. The rice's flavor was clean and fresh with the spices just adding a hint of additional flavor. The tuna curry was earthy and mildly spicy with the tuna fat rounding out the flavor. Just devine.

Our next dish was Nasi Kerabu, a traditional blue rice dish with with crisp pickled vegetables, fish cake cracker and braised mutton. The rice is blue because it is cooked with the butterfly pea flower, giving it the bold, cerillion blue color. The uncommon flavors to my western palette were a little difficult to describe at first, but after a few bites I was starting to get it. The rice was mildly sweet with every grain separate like small ball bearings. The fish cake cracker tasted of the salty sea and sweet baby fish, the pickled vegetables cool and crisp with a hint of acidic tang. And finally the braised mutton. A true dichotomy in and of itself. It was tough at first bite but quickly softened as chewed with a deep gamey flavor and back notes of cardamon and cinnamon. A truly unique and satisfying dish. 

  The food just kept coming... 

Noodles! Dyann's favorite. She was looking forward to all the noodle dishes we were going to get to try while on the trip, and tonight was not going to disappoint. 

Laksam. The traditional noodle dish of the Kelantan, this is a wide, flat rice noodle that is wrapped tight like a pig tail, simmered in a rich, full bodied fish and coconut broth, topped with crisp, quick pickled cabbage and bean sprouts. What a beautiful bowl of noodles. A sublime balance of simple rice noodles and bold, uncutuous fish broth with the crispy sweet cabbage. We could have eaten 3 more bowls, if it hadn't been that we knew we had hours more of eating to go. 

  OMG! Dessert. You have to be kidding. Will they ever stop bringing food. It's only 8:30 and we still have at least 3 more stops to go. And Kingston said something about beers? Oh geez. 

  As you can see, we didn't leave much behind. As we part company with Kak Som, we mount our trusty transportation and begin weaving through the even more busy streets on our way to the next stop, the Wet Market...