Thrill of the ride
When you’re blazing the trail on a food discovery mission, comfort of the ride is topmost on your list of criteria, writes
HE looks dashing under the midmorning sun with his dark bronze “skin” that’s so shiny it reflects the surroundings.
Running my fingers gently along his body, I can feel the warmth of the sun on my fingertips. With his “arms” (OK, doors) wide open, I’m ready to be embraced by this sporty hunk of a vehicle a.k.a. the Volkswagen Beetle Sport.
Barely able to contain my excitement, I enter, noting with pleasure the ample head and leg room in front.
Adjusting the “Vienna” leather seat (a combination of genuine and artificial leather) to my desired position, I put both my hands on the multi-function steering wheel, familiarising myself with this new car that is to be my ride on this Food Discovery trip hosted by Volkswagen Passenger Car Malaysia for a select group of media.
We’ll have the opportunity to test drive several models from the Volkswagen stable, namely Vento, Golf, Passat, Tiguan and Beetle, all the while checking out some exciting food destinations.
Pushing down the leather handbrake and setting the gear to “R”, I carefully manoeuvre this iconic hatchback out of the parking lot of the rest area located somewhere near one of Hulu Langat’s many waterfalls.
Although the Beetle Sport is a laid-back car, it’s still fast and responsive, giving me a comfortable ride. The noise insulation is one of my favourite features, which makes for a peaceful drive along the scenic Hulu Langat route. The only sound to disturb the calm is the occasional crackling from the walkietalkie, emitting a steady flow of instructions and information to ensure that we’re all on the right track.
Prior to the Beetle Sport, I had the chance to test the Passat 1.8 Comfortline, driving it up to our first stop at Nam Wah Kopitiam in Pekan Batu 18, Hulu Langat.
This quaint little town is very popular with the Klang Valley’s cycling community. Meanwhile, the Kopitiam, which has been in business since 1976, is well known for its delicious kaya and butter toasts. The kaya is fresh and homemade, prepared every two weeks. Its customers come from as far as Singapore. Another item on the menu that is a must-try is the homemade barley — it’s as refreshing as the air in this town.
HOSTESS WITH THE MOST-EST
Back in the Beetle Sport, I set my GPS for Elda’s Farmhouse, a family house-turnedrestaurant with a private kitchen in Semenyih, Selangor for our lunch.
Around since 2016, this private kitchen is run by 62-year-old single mother Noraidah Lembang or Elda as she’s fondly known. To get a taste of Elda’s cooking, you must book at least two days in advance; Elda will only host one group per day with minimum of six people.
After 20 minutes of driving, we arrive in front of the “farmhouse”. It’s hard not to be amazed by the place. The exterior of the house is covered with lush bushes, growing from the ground right up to the roof, while the compound is filled with herb and vegetable plants. Lush cherry trees meanwhile, provide much-needed shade from the sun.
The sight of a mother hen walking around with her chicks and the sound of birds chirping transport me back to familiar kampung idyll. This place is truly a hidden gem.
“Awww, you guys are driving my dream car!” exclaims a middle-aged lady with a red scarf, which she wears like a turban around her head as I step out of the Beetle.
Big round earrings dangle from her ears, swaying gaily as she walks. Introducing herself as Elda, she ushers us inside her home. The dining table is the first thing we see as we enter, laid out with plates of delicious-smelling dishes.
Taking our seats around the dining table, Elda, now donning a white apron over her white blouse and off-white pair of pants, introduces the menu which includes stir-fried string beans, stir-fried okra with sesame seeds, jantung pisang (heart of banana) with
air asam (sour sauce), beef dendeng (beef jerky), prawn sambal, chicken with bamboo shoot kalio (a dish that resembles gulai except that the gravy is almost as thick as rendang), and her signature dish which is also guests’ favourite, garlic seabass.
I couldn’t wait to tuck into the spread. Sighing with pleasure, I note that the dishes are flavourful and remind me of my mother’s cooking.
A bonus point is the fact that Elda only uses fresh, chemical-free home-grown produce. No one hesitates to help themselves to “seconds”. Despite the feast, we still have room for dessert — a refreshing caramelised banana with lime sorbet.
Fully satiated, most of us would have happily hung around here to enjoy the many delights of the “farmhouse”. Unfortunately, our full schedule does not permit it. By the time we bid farewell to our hostess, it’s with a heavy heart and a full tummy.
REVVING IT UP
It’s been a long day — but it’s not over yet. And the sun is not getting any kinder. Seeking shelter under the canopy placed in one area of an empty parking lot at Malaysia Agro Exhibition Park Serdang (MAEPS) in Selangor, I watch as my media companion go through a basic defensive driving course, where they have to rev up the car to 60km per hour on a straight stretch before slamming the brakes at the designated markers.
The course is clearly not for the faint hearted and my heart is, as American writer Frank Waters puts it, as “faint as halfforgotten dreams”!
Earlier, I was asked to attempt the Passat at high speed, manoeuvring the car around traffic cones without hitting the brakes. Challenging and nerve-wracking, I was grateful that the car was able to detect critical situations. Should anything go wrong, there’s always the six airbags to keep us safe.
Meanwhile, those not putting themselves through the hair-raising sessions are occupied with trying their hands at making the popular Lee Wah popiah.
A family business in Tanjung Sepat, Selangor, and passed down for three generations. Lee Wah popiah is as authentic as one can get of the popular Malaysian appetiser. Only the freshest ingredients such as sengkuang (turnip), beansprouts and peanuts are used. The secret is in the homemade popiah skin, which has a chewy texture compared to the ones commonly sold. Hours are spent cooking the sengkuang to achieve the full flavour. In addition, the homemade chilli paste gives that added kick.
FINAL STOP
Soon it’s time to make our move again. We need to return to the Volkswagen showroom in Sri Hartamas, Kuala Lumpur. Along the way, we make another stop to conclude our food discovery journey with a visit to Milky Whey Cheese, owned by Anissa Iwan who has turned her house in Mont Kiara into a little cheese factory. I learn that Anissa’s foray into the world of cheese-making began in 2012, in her hometown of Jakarta, Indonesia.
Her fascination with cheese originated from her extensive travels around Europe, where, according to Anissa, she was amazed by the flavours and variety of cheeses available. That was not the case in Asia. Spurred by her hunt for a good mozzarella, she eventually decided to make her own.
In 2014, Anissa’s husband moved to Malaysia, where she continued with her business. Her regular clients comprise locals or Asians, and they would go over to her home to collect their orders. She’s also available to teach cheese-making to anyone who’s interested to learn.
After tucking into the specially prepared cheese platter, we make our way back to the waiting cars. The bright red Vento 1.2 TSI Highline will be my ride home. The climatronic air-conditioning is well-adjusted to the ideal temperature. The digital clock shows 4.30pm. With both hands on the ergonomic multi-function steering wheel, I know I’m in for a smooth ride home. With a full tummy!
nor.zuliantie@nst.com.my