I've watched a lot of videos on Malaysian food in preparing for my trip but yours are amazing! Very high production value, makes me feel like I'm watching a food documentary series. Keep up the great work!
You did not add the most important ingredient for the white curry noodle - the chilli spice. That is the thing that makes it super delicious. You ate it wrongly.
As a Malaysian, I loved this series! Even though I am familiar with the places you went, it is still nice to see it from a foreigner's view. Please come back to Malaysia soon, and visit the eastern part. But on the peninsula, I think you will also like Ipoh.
Glad you enjoyed the series. We were originally going to do KL - Ipoh - Penang, since it makes sense geographically. In the end we went to Melaka instead. But yea, next time in Malaysia I want to visit Sabah.
Penang kuey teow is rated the best. Sold everywhere in the world. Maybe you prefer the sweeter version, but most people prefer the Penang savoury version. Also Hainanese Chicken Rice is the best in Ipoh in northern Malaysia. Even Singaporeans go there to eat the Hainanese chicken rice, because it's more authentic and the original version.
There are many things I like about your travel vlogging content, such as honesty in your opinions about the food, hosting style, editing and videography, and I know how much work it takes to add bilingual subtitles to a video, so I just want to say that I appreciate what you have been doing. I hope you find some form of success with your channel over time! Never mind how slowly that comes, as long as you grow as an individual, broaden your horizons and ultimately, survive in a manner that aligns with your passions - travel and food.
You missed mixing in the red spicy sambal paste into your white curry noodles, how it was supposed to be served. You'll change your mind about the dish then!😊
Hi, sir...if I may...I would like to point out that you pronounced the 'c' belacan,...and roti canai...with the 'k' sound...instead, it is 'ch' sound...
Bro you missed out on the most important part of white curry mee.. the deep red chilli sauce which gives the oomph to the stock. There should be a small rice bowl sized container of the stuff on every table which you are supposed to add yourself. I have been eating the uncle's white curry mee for 30 over years, he has moved a few times from Dhoby Ghaut then to Georgetown. If you have a chance to come back, try it again but make sure you have a spoonful of the chilli paste next time. Great video, I enjoyed watching it as a Penangite.
