Gluttony
Wednesday January 25, 2017
It's been pretty wet since arriving in Malaysia, which is odd for this time of year. Nevertheless, this of course has not stopped the steady flow of delicious foods into my mouth. My day is basically eating and sleeping, and it truly feels like holiday mode right now.
The flight from Auckland to Singapore was fortunately good. The people sitting next to me relocated to seats with more leg room, leaving me with the whole row to myself. I caught a good four hours of sleep, and felt quite refreshed upon landing at Singapore airport. I had a two hours layover, and there's lots to do there, so I busied myself wandering around the terminals, looking at the various gardens and koi pools. I had a quick squizz at the Butterfly Garden, but it was still dark outside, and it was raining, so I didn't stay for long. There were also several Pokemon decorations around as part of a promotion, and the main feature was an offer to get a plushie for $10 after spending $120 in the airport.
Singapore to Malaysia was pretty rough, and though we departed slightly late, we landed on time. However, the air train between KLIA terminals suddenly broke down, and immigration took far longer than expected, so it wasn't until close to noon that I actually got out of the airport. First meal - fried rice and wat tan hor!
I've never been back to KL for Chinese New Year. It's quite chaotic actually, there's much more traffic on the roads as people rush to buy last minute gifts or food, or head out station to their hometowns for reunion dinner. The rain has made the temperature quite bearable during a time when it is supposed to be over 30C, but of course, exacerbated the traffic jams.
The plan for the next few days will basically be just eating and catching up with family, though I managed to catch one of my ex-colleagues and his wife today. They took me out for banana leaf rice in Puchong, and, as greedy as we were, also went for lau sar bao, the golden duck egg yolk bun. Almost impossible to find in New Zealand, the authentic lau sar bao is salty and sweet, and has a slight grittiness from the duck egg yolk. The bun must be soft and almost cakey, and the inside should look like molten gold, spilling out as you take your first bite. So gooood.
Posted by Jeremy at 9:40am on Wednesday January 25, 2017 :: 0 comments :: 