The new Aeon Melaka Mall house the first Papa Johns Pizza outlet in this state.  With so many pizza shops in Malaysia, and having Pizza Hut, Dominoes and Shakey’s concurring almost every city in the country, I wonder how does Papa John’s fare in this crowded market.  My first impression was that this is another Pizza Hut like restaurant.  The restaurant feel and menu are also similar.  However, after tasting the fresh baked pizza, it is far from similar, infact, it rank 1 among  it’s competitors. 

Value for Money – Average

The prices of Pizza, sides and drinks are comparable with the other Pizza outlets in Malaysia.  During my visit, there were two promotion going on, first is Citibank Card 50% off for 9” pizza and Jusco Card RM5 for second 9” pizza.  With these promo, a party of 5 only spent RM80 for 4 9” pizza. 

Taste – Excellent

The pizza was great.  The dough was not oil soak like Pizza Hut, nor it powdery like Dominoes.  It taste fresh, and with the free fresh tomato paste, garlic butter & marinated chilli, eating the crust of the pizza was not as painful as the other pizza outlets.  I could taste the fresh abundance toppings, putting Papa John’s Pizza #1 among the competitors in Malaysia. 

Overall – Great

In comparison with Pizza Hut, Dominoes and Shakey’s Pizza, no doubt Papa John’s rank #1 in taste.  In term of value, it still trail Dominoes which has the royalty card that gives buy 1 free 1 large pizza.  To-date, nothing can beat this value. 

July 20^th was the maturity date(45 days). I have yet to harvest it as my existing Lemon Apple Enzyme are yet to be finished. It is finishing soon and so what I plan to do is to harvest about 20% out and leave the enzyme to continue to age up to 55 days. And if by 55 days, I still have not finish the 20% that I have taken out, I will continue to let it age. My objective is to try out the taste comparing between maturity dates. I wonder if it age longer will taste better.

This is one of my favorite breakfast place in Melaka, that I have put off blogging about it too often.  The Yong Tau Fu noodle comes with a bowl of noodle and a bowl of Yong Tau Fu.  The noodle has some kind of special oil that makes it very tasty.  In addition, those who loves chili can douse with the chili provided.  For those who like me, just love the natural taste, the rich fried onion with oil taste makes the noodle appetizing.  On the Yong Tau Fu, they have all the regular stuff, stuff chili, stuff bitter gourd, stuff ladies fingers, stuff tau fu and my favorite, fried fish ball and fried tau kee. 

The restaurant is located very close to Bukit Cina (map below) on Jalan Temenggong.  It is actually a block to the left of the Gurdwara center.  It is actually opposite Seng Heng, you can’t miss it.  They finish serving by 10am. 

Our surprise/disappointment turn excitement when we saw the map to the new Foh San restaurant plastered on the side.  After a couple of wrong turns, we came to this grand restaurant that we did not expect of.  Foh San has turn from a corner kopi tiam to a double storey 5 shops wide restaurant.  It was massive and great, you can witness it in the pictures below. It was already the third day of opening, and the restaurant was still buzzing with patrons as if opening day.  We had to wait for a good 10-15 minutes before we get a seat, and after that another 5-10 minutes before the table were served and our tea was ordered.

After successfully settling down, we just accept the offer of the first cart that came by, some kind of cheong fun with pork and prawn.  It was much better than the regular prawn cheong fun that they served.  We ordered a few more fried and steam stuff before picking up our tab and left.  The food was cold and the service was horrible.  But we understand as there are just too many people.  I don’t think any restaurant can give proper service and food quality in such capacity…

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This recipe is simple, Just two Green Apple, 5 Yellow Lemon and 1kg (700ml) of honey.  Keep for 45 days, and you will get a smooth and sweet enzyme.  I was very excited on my first enzyme, which was the Dragon Fruit Enzyme, and waiting for it to mature was really excruciating.  And so, we started to make more enzyme, mainly to ensure we are not short of them since we consume quite a lot on daily basis.  We decided to make the Apple Lemon Enzyme again as the ones that my wife’s mom made was super delicious, and only took us 2 weeks to finish up the entire liter of it. 

Making the Apple Lemon Enzyme was dead simple, just 3 ingredients, and loads of time, and you will have a very smooth and sweet Enzyme.  Before making you will have to ensure that everything is dry, including your hands and utensils.  This is to avoid contamination that would lead to fungus or molds, which I have read to be bad.  Cut the Apples up, my mother inlaw cut them up into 4 pieces per apple, we just slice them up.  Then Slice up the lemons.  Layer the lemons and apples into the bottle and pour in the honey.  I am not sure why honeys are sold in kilograms or grams as they are liquid, nevertheless, a scan across the supermarket counter on all the honey sold there, they are all in grams.  For this batch, we are making two bottles, one with a cheap honey, and another with a more expensive honey.  Both honey taste different, and we are eager to taste the outcome in 45 days time.