再发特级鱼丸粿条汤 不规则形状鱼丸成招牌
■ 座落于默贡钢沙路靠近吉打斗母宫的再发特级鱼丸粿条汤。
郑再发世代有限公司首席执行员郑祥华向《光华日报》披露，他希望在未来的3年内，在吉隆坡再开多3家自置店屋的新分店。
外状呈不规则形状，是再发鱼丸独有的招牌形状。但是，你可别因其外形的不讨喜而低估再发鱼丸，它的鲜、韧、弹，尝过之后方知不可貎相，这也是促使顾客频频回头光顾该店的一大卖点。
为何这么好吃？掌柜郑文华解密：坚持使用新鲜的西刀鱼、手工刮取鱼肉、手工搅拌打胶、采取费工序的干丸制作法，是促使再发鱼丸保持鲜、韧、弹的不二法门。
他说，该店平均每天用到70公斤的西刀鱼来制造鱼丸，除了总店同时也供应首都的两间分店。为了确保渔获的新鲜，他们只买入吉打港口归航渔船新鲜上岸的西刀鱼；为了确保供应充足，他们向10组渔行进货。
他说，市面上90%的鱼丸都是水丸制作法，圆外形的。再发采用的是截然不同的干丸制法，虽然工序较麻烦，但论保持高度的鱼鲜味，干丸是最佳的制法。
所谓干丸，即是鱼丸打成丸后，并不是投入水里，而是让其晒干。郑文华说，早期是置放在太阳底下晒干，为了卫生，如今是采用小太阳照射灯的热度，在密室里把鱼丸给‘烘’干。
保持鱼丸韧、弹 坚持全程手工制作
再发鱼丸另一个特点是以手工去皮去骨及手工刮取鱼肉，同时也以手工打胶打丸，虽然这些工序是可用机器取代，但为了保持鱼丸的韧、弹和鱼肉原色，所以坚持全程手工制作，而且绝不添加硼砂。
政治名人包括林良实、翁诗杰、蔡细历、陈广才、林吉祥，都曾光顾这家由郑家第二代，郑文华、祥华、忠华三兄弟合力经营的老字号饮食店。
酿豆腐获佳评
《再发佳肴》粿条汤鱼丸汤白斩鸡鱼头米粉酿豆腐油菜、油豆芽除了粿条汤（用鸡骨与密方熬汤4小时）与鱼丸汤是顾客必点外，白斩鸡也是顾客桌上的常点菜。该店今年3月新推出的酿豆腐，获得佳评。鱼头米粉或鱼肉米粉，采用的是肉质较结实的竹苏鱼或峇当鱼（大型的马加鱼）斩块油炸，鱼香味浓。
喜爱清爽汤头
常客黄清德爱点再发粿条汤的原因，是因为他觉得其汤头没下太多的调味料，吃了清爽不会口渴，鱼丸则正料，弹与结实。
白斩鸡豆芽好吃
林炳财爱点油豆芽与白斩鸡，他说，豆芽很脆，白斩鸡好吃，所以常点来大快朵颐。
~以上新闻转载自光华日报~
State-ly boutique hotel in Langkawi
NESTLED in the bustling Pantai Chenang area of Langkawi, a new boutique hotel, Seri Chenang Resort and Spa Langkawi is all set to create an impression once it opens its doors in May.
According to the resort’s chief executive officer Norlin Datuk Zainal Abidin, the boutique resort, which sits on 0.5 hectares of land, is meant to be a home away from home that epitomes Malaysian culture, heritage and warmth.
One of the highlights of the luxury resort is the six traditional Malay heritage villas designed in different sizes and inspired by the architecture of traditional homes from Malaysian states.
Named Rumah Terengganu, Rumah Negri Sembilan, Rumah Melaka, Rumah Selangor, Rumah Kedah and Rumah Pahang, each villa has its own distinct architectural characteristics. The villas range in size from one bedroom to up to five bedrooms, for a total of 13 spacious rooms that mirror the number of states of Malaysia.
Located on the banks of Kuala Chenang River, next to the popular Chenang beach, the villas are set around a lush royal Malay-inspired garden complete with water features and landscaping.
Intended to be a family holiday home, the resort has the makings of a luxurious getaway with personalised treatment for guests.
“The land belongs to my father who bought it 10 years ago. The initial plan was to build a family holiday home for ourselves but after taking into consideration the cost we thought it would be more feasible to build a resort,” said Norlin.
She added that her brother, Mohammad Shukor who is the product director for the resort, wanted to share the design and architecture of Malaysia with people from around the world.
The project that cost RM5mil began in 2009 with internal funding and Norlin, who has experience in marketing and sales in the retail industry and shopping centre management, was roped in.
Although Langkawi has a number of high-end resorts catering to the upscale market, Norlin and her team are confident that their venture will be successful.
Although the target is to recoup their costs in five years, Norlin is confident they can do it in a shorter time span.
“We have a unique product to offer and we believe we complement all the other luxury hotels on the island and this gives more options for tourists to choose from. There are no other hotels with similar a concept anywhere in the world,” she added.
Langkawi receives 2.8 million tourists a year and the government has come up with a refurbishment plan and funds amounting to RM450mil to give Pantai Chenang a facelift.
Norlin and her team are looking at a 60% occupancy rate for the first few months of operation and are going all out to promote the hotel via tourism exhibitions, travel agents and partnerships.
To ensure they have fulfilled all government requirements, the resort has to have at least five licences for: building a resort on a certain location, fitness, star rating, security and safety from the Fire Department, business, foreign staff, and transportation for resort guests and staff.
According to Norlin, the hotel has more than just architecture to offer and is proud of their service, which she said is their best asset.
For Norlin, the mother of a two-year-old daughter, family always comes first and she insists that the same treatment be accorded to the guests of the hotel.
“Guests are greeted by the resort manager at the airport simply because the manager is the host of the house (resort),” she said.
To add icing to the cake, the resort has butlers who have been specially trained to cater to the needs of guests.
Guests can actually arrange to have the butlers accompany them on their travels around the island or they can rely on phones provided by the hotel to contact the hotel for directions or assistance.
The resort has a direct access to Chenang Beach via a bridge (titi in Malay) as the resort is separated by a river that runs through the resort. Guests can watch fishermen passing along the river in their traditional boats, going out for their daily catch.
“We also want guests to take the opportunity to enjoy the tax-free alcohol, so we are introducing the ‘buy your own’ (BYO) policy whereby the resort will not sell alcohol in the hotel, but guests can purchase their beverages from the supermarkets outside or our butlers can do that for them,” added Norlin.
According to her, this also helps other businesses in Langkawi.
Eager to provide the best service, Norlin said they will also have post-holiday services to promote return stays. Hotel staff will snap pictures of moments spent at the resort and mail them as postcards after guests check out.
Apart from the resort itself, the Kayangan Spa, featuring traditional Malay massage and therapies, is a must-visit for the most complete experience. The herbs used for the treatments are actually grown on the resort.
The resort will open its doors on May 31 and the official launch will be held on June 30.
For details, go to www.serichenangresort.com, facebook.com/SeriChenang or call the resort’s sales office in Plaza Damas at 03-6201 7275. Their reservation line is 1300 88 SCRL (7275) or e-mail stay@serichenangresort.com
~News courtesy of The Star~
