Food photography for Ke Man Lou restaurant at Melaka Raya

Last weekend I was invited to snap photos for the menu of Ke Man Lou restaurant （客满楼）and also to have lunch with the Celine and staff there.

The Chinese restaurant, Ke Man Lou is located on the main road of Melaka Raya, opposite to the OSK stockbroking firm and next to the Guardian pharmacy of Melaka Raya.

There were 18 dishes nicely prepared and garnished by the chef, Zhi Ming (translation). Some of those are in the menu whereas some of the new dishes would be added to the menu.

After the shooting, it was a feeding frenzy. This meal was also considered the Chinese New Year reunion lunch for all of us at Ke Man Lou that day. In fact, the number of dishes we had were far more than what I normally had for Chinese New Year meals.

Every dish was really delicious especially the Fried butter prawns ball, Chinese steamed fish fillet with vegetable (my translation), stir fried fish fillet with Mongolian sauce, mammy fried prawn, and fried yam roll with pork rib to be my favorite dishes. Due to allergy to crab, I didn’t have any of those.

I have to thank KS and Celine for giving this opportunity to me to try these yummy food and these are the photos I took:

Fried yam roll with pork rib

Fried butter prawns ball

Chinese steamed fish fillet with vegetable (my translation)

Stir fried fish fillet with Mongolian sauce

Fried beancurd with pickled lettuce

Fried chicken with Thai king sauce

King oyster mushroom with broccoli (my translation)

Mammy fried prawn

Stir fried chicken with honey sauce

Lotus roots with Chinese celery

Western butter milk crab (my translation)

Pineapple sweet and sour pork rib (my translation)

Tom yam fish fillet served in hot plate

Chinese wine claypot chicken

Nyonya curry fish head

Chicken floss fried rice (my translation)

“Vietnamese style” claypot crab

Fried butter prawns ball

The master chef Zhi Ming and the dishes

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Fruitie frozen yogurt

I hadn’t tasted frozen yogurt before, until my friend, Danny invited me to shoot his frozen yogurt for his dessert shop which is opening next week, 23rd of January on the 2nd floor of  Dataran Pahlawan, Melaka (next to the old entrance of Carrefour).

When shooting the products, I had the chance too to taste the frozen yogurt with all the toppings available such as lemon, mango, peach, pineapple, kiwi fruit, hazelnut, peanuts, raisins, chocolate and many more.  Danny will be using high quality yogurt mix from overseas.

Though I am a yogurt love, I never tasted frozen yogurt before. When I had the first sip of the frozen yogurt given by Danny, I was immediately addicted to it. That very night, I had 5 cups of the frozen yogurts. It tasted sweet, a little bit of sour, chilling, and of course refreshing and yummy yogurt taste. It also went well with different topping combinations.

I would strongly recommend it to my friends and will definately be there during the opening of Danny’s shop, Skinny Yogurt to snap some photos and yum, try again the frozen yogurts. Below are some samples of my shoots for Danny:

Mango flow frozen yogurt

Cereal and nuts frozen yogurt

Find out more about Danny’s Skinny Yogurt on Facebook.

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Lekor nipis - photography by CJ

Rojak special - photography by CJ

Ever tasted the delicious lekor (fish cracker) from Terengganu?

Ann, my good friend’s partner has setup a food stall (named Snacks & Bites) in Tesco, Melaka and I was requested to shoot two of the food she is selling: Lekor and rojak special.

Lekor is Terengganu most famous local food. It’s made primarily from a combination of dough (sago flour) and pounded fish mainly from mackerel and sardines, fried and served with hot chilli sauce. Basically there are few types of lekor Ann’s selling. One of those is lekor biji which round in shape, crispy outside and tasty inside. Another type is lekor nipis which is lekor cut into pieces and fried until it’s crispy (As photo above)

Rojak is a malay term for mixture, and it’s usually a fruit and vegetable sald dish commonly found in Malaysia. Rojak special Ann’s selling is the recipe from Ann’s mother, which is the mixture of fried tofu, fried fishball, fried tau kee (fried beancurd skin with minced fish filling), and a special chilli sauce mixed with ground peanuts and lime juice.   

If I were to rate these two dishes, I would give:

• 9/10 for lekor, it tasted very much like those I had in Terengganu
• 8/10 for rojak special, it’s delicious especially the mixture with the sauce added, however I am not a big fans of tofu so I always order without the fried tofu.

The hygiene of Ann’s stall is good. Cooking utensils, cooking oil, environment and workers are clean and tidy. One thing I suggested to Ann in order to improve would be replacing the polystyrene cups and plates she is using. Being an environmental lover too, she noticed that and would replace those soon.

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