Food

OM Burger

The burger: a large, juicy (beef) patty sandwiched between fresh lettuce, tomatoes, a slice of cheese (or two), caramelized or normal onions (maybe mushrooms), sauce, punctuated by two perfect-sized buns. Like the food gods descended from heaven and bequeathed men the inspiration to squeeze the possible food groups into a nice, clean dish.

In my travel experiences, I don’t think I’ve seen burgers done the way they do in Malaysia. Upon a glance, everything is there, but the burgers here are a little smaller than what a non-Malaysian is used to; i.e: smaller patties and buns. Yeah, I think I’ve committed blasphemy against my fellow Malaysians with the former sentence, but I digress.

What makes the Malaysian roadside burger one that captures the imagination? Is it the endless customization options that your boy (the chef) can pull off for you; sauce in the heart of your patties, extras for everything, or the all-egg ‘banjo’ patty? The way they manipulate a perfectly cooked omelette snugly around the burger patty in their famous ‘special’ variant? Is it the speed at which they prepare your burger, having it all cooked and served in under five minutes? Or is it the nostalgia/guilty pleasure of having it as a comfort food/snack that anyone can take for granted, through thick and thin, since they open from 7 pm to 1 am, six days a week? I can’t say for sure myself.

OM Burger

Pandering to the aforementioned, my initial thought was that this was just another roadside burger stall; good but still just another burger. However, social media changed my perception on it. Featured all over Instagram and Facebook, OM burger has gained a reputation for itself in the past few weeks as THE GREASIEST, SLOPPIEST roadside burger stall in peninsula Malaysia. Intrigued, a friend and I made it our quest to go and find out for sure.

Cost: RM 5.00-19.00 (depending on your customization)

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Shoutout to Chris and Christine for this amazing photo. Check out heir experience taming this beast over here.

What to expect:

The aroma got me long before I saw the store. The unmistakable smell of butter on a hot pan was strong, and it came from the humble little store right outside a seven-eleven. With fame comes a lot of customers, and this was no exception. (Holy shit, that was a long queue.) My order was a triple ‘kahwin’ special with cheese; a combination of 2 chicken patties and 1 beef, wrapped in an omelette, topped off with a slice of cheese. Yeah, for the gym gains I had to do it.

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Grease and sloppiness, all right here. Credits to my man Dwi Hadyan for editing this.

My first bite confirmed something that I thought only theoretically possible; that more butter could be squeezed into the burger buns to make them taste better. The vegetables were what you would expect; a burst of crunch that complimented the grease of the burger, except in this instance even they were overpowered by the sheer amount of margarine squeezed into the burger. The omelettes felt like they were laced with margarine, the patties never felt so greasily good, and even the paper that the chefs wrapped our burgers in became laced with grease and touched my hand within 5 seconds after they gave it to us.

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Mmmmm

They say that cooking things with butter makes the dish a whole lot more fragrant, and this burger was that exact concept taken to a whole other level. Lettuce, caramelized onions, tomatoes, omelettes, patties, buns, none escaped the grease. To my surprise, the cheese, mayonnaise, chilli and bbq sauce that they added in the burger felt like a perfectly arranged supporting cast in the face of such glorious, overwhelming greasiness. I knew it was going to be greasy, but not THIS greasy.

The rest was a sinful re-enaction of Adam partaking of the fruit of knowledge in the Garden of Eden. By the time the deed was done, my hands, nose and mouth were stained with grease, and I had never felt so greased up and filled after eating burger in my entire life. Goddamn, I knew I would be back for more someday, assuming my guilt doesn’t kill me first.

Notes:

Yeah, I recommend going for this if you don’t have any medical conditions beforehand and love oily, greasy stuff. Personally, I wouldn’t go more than once a month for fitness reasons, and as such this store is one of my guilty pleasures. I hope you, the reader, liked this like I did, and maybe if you happen to be in Ampang area in KL, maybe you could give it a shot (map link here).

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Liked the burger or the article? Be sure to leave a like or a comment, and as always, have a great day ahead!!

Food, Travel

Bak Kut Teh

Klang Bak Kut Teh (肉骨茶; ròu gu-chá)

Malaysia is a haven for food, with 11 of its dishes appearing on the list. Today, on Diwali, which happens to be a public holiday in Malaysia, my family and I decide to make a food trip to Klang, home to a unique dish.

Restoran Bah Kut Teh 155

Yeap, this dish happens to be ranked number 468 on the Lonely Planet’s must-try eat-list. It has a similar origin story to that of Tikka Masala, where it’s not actually a dish from India, but rather an Indian dish that the Indian immigrants in the UK perfected over time. Similarly, Bak Kut Teh (BKT) is a creation that the early Chinese Immigrants from the Fujian province brought along and perfected when they re-settled in South-East Asia. Today, BKT is a favorite amongst locals an tourists alike, and many embark on their pilgrimage to Klang to try the dish at one of the many famous local restaurants, or like myself, seek the one BKT restaurant that we love the most among the many.

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One of many in Klang, I hope it surpasses my expectations.

Cost: RM 83.00 (4 pax, RM 20.75 per person)

What to expect:

For anybody trying BKT for the first time, the first thing about the dish that captures their fancy is the rich, unmistakable herbal aroma that precedes it. That being said, there are two main versions of the dish, one with soup (the original), and the dry one. Both are served with rice, Chinese doughnuts, and tea.

The taste of BKT is as follows: a unique herbal taste from the multitude of herbs used in the brewing process, followed by a strong umami flavor brought about from the pork in the soup. This combination of flavors is what makes BKT as a dish a unique entry in any local foodie’s go-to-list. In addition to the aforementioned taste, the soupy version of BKT, which happens to be how the migrant workers from Fujian prepared it back in the day, is loaded with pork ribs, lettuce, mushrooms, and tofu.

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They say that taste speaks for the food itself, no other way than to try and judge for yourself.

The dry version, however, is the one that I personally prefer. Much more saturated in flavor, the dry version also has an added salty taste to it that adds a different depth of flavor to the dish, making it far more delicious than it looks.

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A beautiful aroma precedes this one, and my expectations are set very high. Does it live up to its taste?

Nevertheless, differences in the recipe (both soup and dry) may vary with restaurant as the owner sees fit, leading to some BKTs leaning heavily to the herbal side, or keeping it mild and going overboard on the umami sensation, and determining the best BKT objectively can be point of contention amongst Klangites. As for this particular restaurant, in my honest opinion, none of their dishes, nor their flavors stood out particularly, and honestly I thought that their dry BKT was a letdown in that sense. However, their pork knuckle dish stood out to me in contrast to its sibling dishes, packing a punch to add much-needed flavor into an otherwise average meal.

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The saving grace of this meal, with just the right balance of sweetness, saltiness, and sourness to add a different, flavorful twist to an already not-bad meal. 

However, this is but one amongst the many BKT restaurants in Klang, and I personally am looking forward to going back to Klang to search my personal favorite BKT among the many.

Note:

While people may have differing opinions on which restaurant serves the best BKT (the discussion being purely subjective in nature), it cannot be denied that Klang has earned its reputation as being the Mecca equivalent for BKT. Thousands, be it tourists or locals, make their pilgrimage there every single day to get their fix of BKT. With almost as many BKT restaurants as there are shop-lots in the area, competition is high among the local restaurant owners, making it great for hungry visitors such as myself.

Another note, however, it should be noted that many of these BKT restaurants operate on the same clock as the Chinese restaurants in Malaysia, meaning that they are open for breakfast and dinner service. Typical opening times range from 7 am to 12 noon, and from 5 pm to 10 pm; so make plans ahead of time if you intend to make the trip all the way to Klang.

This article here gives a great insight into the historical context behind this popular dish.

While I do not claim to be an expert in Klang BKTs, I would wholeheartedly make the following recommendation if you happen to make the trip yourself; Fei Kay Bak Kut Teh, which is famous for the (godly flavorful) dry version. A more comprehensive list, compiled by a Klangite, lists some of the better BKTs that are scattered throughout the area.

Food, Life

Yellow M&M’s and Trainers (1)

Hey guys, it’s been a while, and I apologize for the missing post last week. I am glad to say that I’m still alive and kicking. While this post isn’t a travel/food post, nor the misadventures of Dr. Heimler, it’s one regarding something that’s close to my heart: exercise.

I used to weigh 82 kilos when I was fifteen, waistline of 37 inches. In short, I was the fat kid, bottom five in PE, a walking black hole for all manner of junk food, and abhorred physical activity in general. This all changed when I was sixteen, when I had my second crush 🙂

Firing hormones initiated a maniacal mental struggle that ultimately compelled the fat f*ckr in the mirror to do some stupid shit.

Here’s how it went down:

  1. Make a commitment to attain a Bruce Lee physique in three months.
  2. Wake up at 5 in the morning and run two miles before heading off to school.
  3. Beg your uncle for his spare set of 6 kg dumbbells.
  4. Have no idea what to do with said dumbbells aside from bicep curls (which you don’t even have the strength to perform lmao).
  5. Attempt basic lifts with dumbbells and injure yourself.
  6. Make no dietary changes.
  7. Feel like a dumbass.

I lost two kilos in three months, could finally curl 6 kilos, and could probably recite the entirety of Eminiem’s Recovery album in my sleep. I thought I’d end up like Bruce Lee after all that work, I became a slightly skinnier Asian James Corden instead. The worst part was that I got placed in the dreaded F R I E N D Z O N E.

Seven years down the line, thinking about it makes me chuckle on the inside, like watching at a kid fall in a sand pit trying to do his first handstand. So I got curious and decided to do an experiment, which I urge you, the reader, to try out for yourself. 


What you’ll need:

  1. A dose of I N T E R N E T, available wherever your smart phone is. Alternatively, a pack of M&Ms will suffice, available in your local stores until the day the sun turns into a red giant.
  2. A pair of trainers/sports shoes.
  3. A sports app to track the amount of calories burnt. I recommend MyFitnessPal for its versatility. Alternatively, a treadmill with a calorie counter works too, but the results won’t be as accurate.

Steps:

  1. Spare some time in your day, get your bum off that couch.
  2. Turn on that running app/ calorie meter before you begin your 5 km run. This is the most crucial step.
  3. Now run like hell. If you are not used to it, you’ll curse me for this, but Just Do It.
  4. Go to wherever the M&M’s are, and read up the nutrition label. Pay close attention to the calories incurred per 100 g serving, and the amount of sugar in those sweet little bastards.
  5. Compare how many calories you burnt versus how many calories are in a pack of M&M’s.

Results

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Add  incline at your own risk. I chose 15 degrees all the way through for maximum burn.
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More than half a pack of these is pure sugar. That’s akin to 5-6 teaspoons of the stuff.

Conclusion: 3 M&M’S = 1 LONG WORKOUT (estimate). I came to this, which is the takeaway for this post:

YOU’LL NEVER OUT-TRAIN A BAD DIET.

While I do still enjoy M&M’s, I never looked at them the same way again.


The author does not advocate any drastic action taken on the spur of a moment, but highly recommends that the reader rethink their dietary choices upon a full analysis. To get a better overview of one’s metabolic and caloric state, the author recommends checking out the individual basal metabolic rate (BMR) for a more complete picture before taking any action.

 

Food, Quickies

A dose of Nostalgia

Penang Hokkien Noodles

Been here for 45 years, this store has only recently started gaining popularity among the Malaysian foodies. Luckily for me, my uncle happens to run this store, and during my visit to my grandfathers’ he decided to drop by too.

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Meet my aunt and uncle; the husband-wide duo that have been running the store their their parents’ days.

Where the topic of food is concerned, there will always be differences in taste/preference, and it is never more apparent especially among Penangese Malaysian. Do I think that he makes the best Hokkien noodles on the planet? Maybe not. Do I think that his dish tastes good, and is a great addition to the variety in Penang Hokkien cuisine? Hell yeah.

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Nostalgia in a bowl for me. What’s yours? Comment below and have a nice day!!

Cost: RM4.50 per bowl; additional pork ribs cost RM 1 per piece

What to expect:

A recipe perfected over 45 years, it is no surprise that my uncle stopped selling laksa and curry noodles in favor of these Hokkien Noodles, as evidenced by the aroma wafting from the soup itself. Misua and yellow noodles are the carbohydrates present in the dish, complimented by prawns, pork strips, bean sprouts, hard boiled eggs, pork ribs, and fried onions. The dish itself comes with a tablespoon of sambal (Malaysian hot sauce), in case you want to mix it into the soup for an added boost of spice. The first mouthful is instant love. The sweet, (slight) spiciness of the prawn broth overpowers everything on your tongue, leaving nothing but a wonderful tasting sensation that warms it to the core. With the second mouthful, you start picking up on more subtle flavors in the dish: from the sweetness of caramelized onions to the undercurrent of pork flavor, and if you mixed in the sambal, the flavor of the belacan that is enhanced by the soup. The flavors are soaked up by, or complimented by the individual ingredients, leaving an slightly sweet, prawn-ish, umami aftertaste on your tongue once the experience is over. And if you’re like me, who enjoys strong, unique, flavors in my food, you know you’ll be ordering a second bowl soon enough.

Note:

According to my uncle, the secret to this dish is the SLOW boiling of pork bones (or ribs) and prawn shells together to produce the soup which is the highlight of the dish. This is made even better when left to simmer over a long, slow, coal fire, where the full flavors in the soup can be unleashed. However, this tradition is dying out, as the increasing demand pressures hawkers into using gas stoves, which cook faster but do not yield the same character as when prepared traditionally. Also, the pork intestines are optional, too.

What’s more, the best part about the New Lane Street is that it is next to Macalister Road in Penang, a haven for some of the best culinary hotspots that Penang has to offer.

Food, Travel

Bukit Mertajam food treasures

Note: Food prices listed in Ringgit Malaysia

Kedai Kopi Ah Meng

Literally translating to Ah Meng’s Coffee Shop, this small, corner lot has been around for quite a while. It also happens to be a favorite go-to spot for locals and foreigners alike, made famous by the people who run the place. As I happened to be visiting my grandfather in Kulim (a nearby town), I took the opportunity to drop by and try these food treasures for myself. (Address is in this link.)

Looks very unassuming from the outside, then again it’s 4 in the afternoon when I arrived.

Rojak

One of the two stores in the coffee shop is run by a friendly lady by the name of Stella, who has been doing this for the past 15 years. The result? A pretty darn good plate of rojak.

Thanks, Stella!!
I ordered a RM 10 portion, time to dig in.

Cost: RM 4.00-10.00, depending on the portion

What to expect:

Rojak in Malay literally translates to a mixture. So it’s no surprise that the dish embodies the name in culinary form, containing chunks of mangoes, turnips, pineapples, cucumbers, chinese fried fritters, and prawn crackers. Then top it all off with a flood of thick, homemade prawn sauce, with varying amounts of sambal (local hot sauce), and then rain a heavy garnish of nuts to finish it off. Take a jab with your skewer, and surprise yourself. The beauty of this dish lies in the strong taste of the sweet, slightly salty, prawn sauce that takes center stage, and no matter the condiment you happen to pick, you’ll adding a slightly different twist of flavor to the performance on your tongue. Even better, the crunch from the nuts and the ingredients compliment the flavors, making for a unique culinary experience.

Note:

Stella’s personal recommendation is the spicy one, as she likes her rojak that way. 9/10 would recommend that, especially if you’re adventurous/love your spice.

Popiah

Run by the folk who own the coffee shop (who deigned to be named), this popiah is the must-have food if you ever visit. Where Stella’s rojak is pretty damn good already, the popiah here is to die for, having a reputation as the best in Malaysia’s food capital, Penang.

Cost: RM 4.50 per portion

What to expect:

Yes, it’s a giant roll cut into 4 pieces. Where the rojak has an emphasis on the sauce and all its goodness derived from the combination of different ingredients, the popiah is quite the opposite. Pack chicken strips, lettuce, bean sprouts, and prawns into a wrap. Now add  fried onions in it. The result is a simple, yet extremely satisfying wrap brought to life by the caramelized flavor of the fried onions, with the stuffing of the prawns and turnips bringing a subtle more mellow, flavor as well as texture to the table (literally). The hot sauce served with the dish brings another dimension to the simple combination, creating a culinary experience that is beautifully simple like no other.

Note:

Yes, the wait times can get long, expect 15-20 minutes depending on the size of the crowd. My advice is to order both the rojak, then the popiah, that way you can have the rojak while waiting for the popiah.


Kap Bung Steam Rice

A shop on it’s own, this culinary tourist attraction is the main attraction in Bukit Mertajam. Located just round the corner from Kedai Kopi Ah Meng, there is always a long queue outside the counter, and you’d be lucky to get a seat at all.

He’s been doing this for about 16 years now, and yes, he’s busy ALL the time.

 

Preparation is a simple process for him, but it’s the hard work behind the counter that we don’t see and appreciate enough.

 

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Cost: RM 5.50 per portion, RM 7.00 per large portion

What to expect:

The uniqueness of the dish lies in not in some secret magic sauce, but in the ingredients themselves. Imagine roast pork, roast duck strips, and roast chicken, packed together with nice, delicious rice, in a cup (which is where the dish got its name from; kap bung literally translates to cup rice in hokkien). Top it all off with a healthy serving of gravy and soy sauce and you have the best chicken rice in the whole of Malaysia. Only one word even comes close to embodying the taste of the Kap Bung: umami.

Note:

Come later in the afternoon, as the lunch hour crowds are a real large for both the customers and the vendors. Read up what the locals think of Kap Bung here, and if you’re interested in trying it out for yourself, the address is in the aforementioned link.


Food, Life

My first Malay Wedding

So just last week days ago my family was invited to one of our neighbor’s daughter’s wedding.

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HEADER – Wedding Party; BODY (after the hosts’ names) – With gratitude and the grace of Allah SWT, we invite (Tan-Sri/Dato’/Dr/Sir/Madam) MR ALLY NG & FAMILY to the wedding of our Beloved Princess Aiza Azwin Binti Dato Aj Othman and her husband Mohammad Syafiq Mauta Abdul Rasad; FOOTER – on Saturday, 25th August 2018, concurrent on the 13th Zulhijjah 1439H, held at the Perdana Felda Hall, Jalan Maktab, Off Jalan Semarak, 54000 Kuala Lumpur. 

Being the first Malay* wedding that I attended, I figured I’d write a short post about it.

Before I get to the event itself, I’d like to clarify one thing: A Malay wedding has a few unique practices/rituals that take place before the actual ceremony itself, which only family and the closest of friends may take part in. I did some reading about the traditions involved**, which can be found here (it’s a short, sweet read, a more detailed source can be found here.)

Back in the old days, a Malay wedding would be held at either the bride or the groom’s house, but this one was different, as their families wanted it to be quite the grand occasion. Our lady and man of the day, Aiza and Syafiq, chose a massive hall to celebrate their tenure as Raja Sehari (which means King/Queen/Ruler for a day).

The reception began at 11 in the morning, with the bride and groom turning up at half past 12 afterwards. The double doors were thrown open, and as Aiza and Syafiq  stood by the entrance, a calming Muslim prayer rang out for all present, and all stood still as we embraced a moment of silence.

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Bliss. 

‘Heart beats fast, colors and promises..’

As Christina Perri’s love melody rang out over the theater,  Aiza and Syafiq stepped forward, walking slowly up to the podium in white to take their place as Queen and King for the day.

Being Malaysian, of course any form of celebration would not be complete without good food. Pandan cakes and fruits, Santan Vegetables with crisps, Malay Char-Kuay Teow, Chicken Curry, and Beef Rendang (not crispy) fit the bill just right for all present.

The rest of the event was spent with everyone interacting with each other, and guests getting to take photos with the King and Queen on their stage.

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From left: Dad, Syafiq, my brother, Aiza, and I. To Aiza and Syafiq, thanks for inviting us over and have a great life ahead!!

The main ceremony itself was nice and simple, and maybe some of you guys can draw parallels to  your own wedding cultures. Are they similar? Comment below and have a great day!!


*In Malaysia, the main local ethnicity is well, Malay, comprising of ~70% of the population. Other races such as Chinese and Indian make up the majority of the remaining 30%.

**Note: In the past, marriages were arranged, hence the tradition of merisik, which was the process of ‘scouting’ around for potential life partners. Nowadays, some of these traditions have changed to keep up with the modern times, and now merisik is a time for the couple to get to know their future in-laws better.

Sources: Wedding.com.my and Malaysia Culture and Lifestyle

Food, Quickies, Travel

A midnight in Abu-Dhabi (1)

A 7 hour layover period. One city to explore. This mini-series is a narrative of my time spent in Abu-Dhabi, and is written in chronological order.


WARNING: POST CONTAINS BLURRY PICTURES


Plan for 7 hours:

    • 2 hours Check in and getting through customs
    • 1 hour Stash extra cabin baggage in airport, exchange currency, figure out taxi stand location and fares
    • 4 hours RUN around Abu-Dhabi

Flight landing: 1930 local time


With extra cabin bags stowed away in the airport services and armed with 300 Dirhams (equivalent of 81.70 USD or 64.20 GB), I set out to find a taxi that would take me to town at 9 pm (delays :/).

The first thing that hit me was the blazing 34°C night. Even with the majority a lifetime spent living in a tropical country (Malaysia), sweat escaped my pores within seconds, drenching me within minutes. That being said, stepping into any enclosed environment of any kind was relief, which in my case was pure elation when an airport taxi pulled up next to me.

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The people here drive on the right side of the road, similar to the US. The speed limit on all taxis on the freeway is 100 km/h, which is monitored by the fare meter. Any time the driver exceeds the speed limit, they will be warned; any more than 3 warnings will result in the fare being nullified (and the passenger getting a free ride consequentially).
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A bridge I spotted on my way to town. This was to be the first of many architectural wonders I’d see in Abu-Dhabi.

Normally, I’d head straight for the city center, but I needed dinner first. While not the smartest idea, I asked to be taken to a place where the locals frequented. A 15 minute ride ended up outside a small array of shops/offices, which was on the outskirts of the city. I kicked myself mentally after I got out for not asking the driver to take me straight to the city center. But to be fair, the fare was rather expensive (87 dirhams) and I’d much rather not spend all my money on taxi rides. Making do with the situation, I walked up to the Arab restaurant (below, with a green sign) and asked to see their menu.

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The layout of these shop-lots is very similar to south-east asia.

They weren’t serving any more food, I was stumped, and so other options had to be considered. Where most Arab restaurants close their kitchens by 10 pm (which was when I arrived), their Indian counterparts are still open and serving customers. Walking around a corner, I ended up outside a tiny Indian restaurant, and was invited in by the owners.

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Tiny it may be, but don’t let the look fool you. This restaurant does some pretty good curry.

With a glance through the menu, I came to the conclusion that an average meal in a shop like this would amount to about ~10 dirhams, which meant that I had plenty to spend. Going with the chef’s recommendation, I got myself a southern Indian-style beef curry, which came with a side of salad, and a plate of roti to go with, which cost a total of 7.50 dirhams.

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Indian-style beef curry (bottom right), salad (middle left, eaten with salt, pepper, and a light lemon dressing), dhal (middle right), and roti (bottom left). Water is free, in containers on the table itself (top left).

The salad was simple but very flavourful, with the salt and pepper working wonders in combination with the raw onion, and the lemon making the salad more interesting, with the different flavours contrasting each other. However, the curry was what stole the show. The first spoonful was warm, with the typical Indian curry characteristics: heavy on curry powder, with a hint of cumin, zero sweetness. The surprise factor kicks in after a few seconds: a kick unlike any other curry I have ever tasted, a burn out of nowhere that literally infuses your taste buds with fire. I choked.

A second tasting, this time with the roti, and I start to notice the flavours through the burn: staranise, beef stock, onions, and more curry powder. With my third helping, the burn had almost completely disappeared, replaced by a warm, gentle tingling sensation on the tongue that didn’t numb, and after that point I really enjoyed the curry for what it was: a nice, simple work of Indian culinary art.

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My kudos to these two for the great food, and for maintaining the restaurant as a popular spot for the local Indians. You guys are awesome.
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These two (Jovy and John) joined in just after I arrived. Really nice folk to chat with.

With my food finished, I chatted with my fellow patrons, Jovy and John (above) on how best to get to town since the taxi driver pretty much dropped me on the outskirts of town. Turns out, we were about 10 minutes drive from the heart of the city itself, and you could walk along the road and get picked up by a local taxi (not an airport taxi, which is far more expensive) within minutes.

Thanking them, I left the restaurant and started down the main road, opposite the Khalifa University main campus, with my left hand stuck up in the typical hitch-hiker gesture (thumbs up if you get it :D) .

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That’s the Khalifa University main campus. Too bad my poor phone camera couldn’t keep up 😦
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Just next to the campus, this intersection goes in many directions. Twas a long walk to cross.

5 minutes of walking, past the university, and past a very complicated, busy intersection, I came by a bus stop where I decided to camp for a taxi. Admittedly, from what little I saw of Abu-Dhabi, I could draw many parallels with Kuala Lumpur, albeit with Abu-Dhabi being a more futurised/optimised version of my hometown. I wonder if-

PIIIINNN PIIIIINN PIIIIIIIIINNNN!!!

Turning around, a cab (Toyota Camry) pulled up beside me, and the right door opened, revealing a smiling Indian man.

“Bro, do you need a ride?”

2245 local time


To be continued