My life is a carbon copy of...

Aycee and his car
On the Friday two weeks ago, was driving up the narrow alleyway behind Jalan Bukit Bintang on my way to work, just when the afternoon DBKL service was collecting the trash. So, got stuck behind the thing for 3 minutes before they move to let me pass.

Anyway, I normally drive with my windows down when I am out of the city limit (read: not in KL downtown area), so after Saturday's gaming session at Mage Cafe the following evening, I unwind my window while driving home and experience a MINOR stench that continues until I pass Bangsar before I realized what I was smelling.

Dang! how long can that stench last when I was only behind the thing for only 3 minutes!!!
Went back home and threw some of mother's prize flowers into the engine compartment (and the car interior as well) while it was toasty hot.

Ugly: didn't throw in enough flower to de-stench the engine.

Lesson: The car interior does smell good after all the flowers have wilted under the afternoon sun.

Lemongrass's Internet connection
So, the admin office was looking into upgrading our internet bandwidth so that we can correspond faster with our internet agents, bookings and customers, etc.

So on Monday, I clocked in just to find out that the connection was DOWN(ed)!!!
Turns out that the TM people came around and declared our line was unupgrade-able for bigger bandwidth and recommended to his superiors to cancel the upgrade and the zealous techs back at TM cancelled our existing line in preparation for the upgrade.

Result: 7 whole days on dial-up modem.

Ugly: the Internet bookings got processed really S-L-O-W-L-Y.

Lesson: watching the two managers going to fire off at the TM customer service rep is really an eye-opener.

Aycee and his books
Now that the qualifers for the World Scrabble Championship is in full swing.

On the surface, it is 15 odd people fighting for 2 spots. In reality, it is probably 14 people fighting for 1 spot since they is absolutely no way anyway will overtake Ganesh unless he forgets to play in the Malaysia (still praying for that outcome). And for the other spot, bacsically it is probably open to the 4 players still floating (two are actually struggling, including me) above the 1600 point mark.

Having finally compiled the wordlists that I wanted and bound a book full of most of the bingo list, I do find myself in an unenviable position, which one to study first?

First, it was the bingo list.
Then I found out that I need to revise my 3s & 4s (and probably the 2s after the King Cup debacle in Thailand).
And I still want to study the JKQXZ 5s and 6s and all the other the remaining 5s that I vowed to do after the 2005 WSC (procastination is such a pain!!!)

Result: end up doing 1 page of each a day, combined with daily zyzzyva computer sessions and the ever burgeoning daily cardbox quiz. Finished reading the 3s, 4s, 5vowel7/8s and top 10k 7s though. Still have 10 list to tackle and about 140 thousands word to go. (go memory)

Ugly: shrink, cardbox! SHRINK! I don't want more words to test! AARRGHH!!!

Lesson: must be more discipline with word study...

Tis the season for U-N-A-G-I

since I first ate Japanese food, I always look forward to having unagi with every meal, so my eyes immediately lit up when I saw that unagi would be on the menu for this month's omakase.

Starter dish: Steamed Eel Tofu & Boiled Spinach mixed with Barracuda
The spinach dish was reminiscent of Ricky's earlier starter dishes in the last quarter of last year. Simple veggies cooked just nicely and served with a light sauce that has been infused with the flavour of the vegetables. I see that he has not lost his touch with this one. the barracuda meat was deftly complemented by the spinach but was a wee bit overcooked since it is firm and unyielding to the pressure from my chopsticks but crumbles in my mouth (and yes, I mean crumble).

Unagi Tofu? (WHEEEE!!!!!!!)
upon closer inspection, it was just a slice of unagi upon a tofu, not like the other tofus I had in previous sittings. (CHAY!!!!)
And boy, what a big piece of unagi it was (I couldn't even fit the whole tofu slice into my big mouth). Juicy, moist unagi with crumbly, wet tofu. Need I say anymore.

Soup: Clear Broth with Conger Pike
I definitely prefer this month's soup to last month's one. Taste so much more.....fishier?

Anyway, the conger pike was really the star since it was scored before it was cooked and opened up like a flower (you can see it underneath the floating greens).

Two thumbs up for this one.


Sashimi: Tuna, White Meat Fish & Amberjack
To be very honest, I am a messy eater (Look! two drops of water below the plate); which is why I will take picture of the dishes before you see the food flying all over the table.

To be very honest, the amberjack tasted much better with a slice of skin and gives a more visual clue to my primitive taste buds and brain cells. In comparison to last month's seabass, this one is more silky smooth while the seabass probably has a more grainy texture (must be the skin, In tell you). Being a bit forgetful, I forgot to ask what the white meat fish was this time (senility can be a curse, but really is a blessing in disguise).

Simmered dish: Chilled Simmered Vegetables (Corn and Okra), Eggplant, Winter Melon, Pumpkin, Mini Tomato & Japanese Yam
Everything in this bowl is chilled and I mean chilled to the point just before frostbite sets in and everything starts tasting like crisp crackers, which probably means that summer is here!!!

This is a refreshing change from Ricky's past servings since the texture for everything is different (except for the okras and corn). The sauce was tangy and balanced out the deep mellow sweetness of the winter melon, pumpkin and eggplant.

Grilled dish: Grilled Buttlefish preserved in Miso & assorted vegetables (salted long beans, eggplant, fish cakes and deep fried shrimp prawn)
The salted long (or edemame if you want to quibble) beans and fishcakes were so-so this time, which allowed me to focus more on the servings on the left side of the plate. The eggplant and shrimp prawns were sitting on a bed of salt which was absorbed but not evenly throughout the whole dish. It ended up tasting like salty this, bland this, must ask Ricky to get this one right.

The grilled Buttlefish was the best thing I have eaten so far tonight. Scored along its body, thie fish was grilled without any hint of charred surface and the grilling sauce coated the fish like a second skin. Eat it though was a bit of a challenge since the meat was so firm that my chopsticks couldn't pierce the meat and separate meat. Ended up eating the whole thing like a barbarian.

Fried dish: Deep Fried Octopus & Conger Pike with Plum Salt
To come out with this one after the previous one was sheer brilliance.

The conger pike were wrapped with leaves before being dunk in the batter while the upsized octopus was cubed into large chunks.

As far as taste goes, try to drizzle the lemon over the meat and not the leaves since the leaves still soak up lemon juice like moisture. If you get it just right with the dash of plum salt, the conger pike will taste like sweet in contrast to the sour and salty rush. The octopus, even given the huge chunks you get, will be so tender that chewing it is not a problem and more like a joy of life.

Main Course: Rice cooked with Eel and served with tea flavour soup
The coincidence was that I missed out on having this dish once in Japan (despite reading about it Shota No Sushi), it is also known as chazaku, a common bento preparation, where packed rice being dried out by the time you buy the bento set. So you moisturize the rice with the tea-infused soup that act to rehydrate the rice and make it soft as well as letting the tea soften the meat until it is tender enough to eat. (will post the pages of the comic when I can find it)

Having finish that little digression, Ricky served this dish with a side of seaweed, sesame seed (and some rounds ones that I don't recognized) and wasabi which sort of stir my curiosity. My first bowl was just rice and unagi and soup, mixed all together. Since the rice is not dry or burnt, the texture resembled like rice drench in Bak Kut Teh soup, while the unagi was soft after steeping in the soup for a quick second.

Having it with sides gave the dish a much more pronounced flavour. The sesame seeds gave a good crunch to the texture of the dish, while the mellow seaweed melded with the unagi just nicely and the wasabi, properly dissolve into the soup gives you it customary hit right up to your nose. I am so floating on Cloud nine after this dish. Ichiban!!!


Dessert: Coffee Jelly & Sliced Fresh Fruits
After the rush of the last three excellent dish, the dessert was probably a big let down. The fruit slices was not so impressive but the coffee jelly was a big turn-off for me since I don't drink coffee.

Maybe it is me, maybe it is the coffee but I think the vanilla ice cream should have melted faster to soak the jelly in its sweetness to make it more palatable.

No sign of Ricky after my meal and I took my leave. I must have scared him with my interrogations. (Wonder if my reputation will precede me when I visit other dining spots)

Awaiting more feedback on my food reviews, Say it so in the comment section.

O, Ma, Ka-Se!!!

This month omakase certainly went off tangent compared to last month's one. So without further ado...

Starter dish: Chilled beancurd with red bean, Chilled Plum & Salt-Boiled Long Beans
Continuing on the theme of the chilled beancurd, this one was embedded with bits of red bean. The texture was not very easy to distinguish in the beginning because the inside of the bean probably mirrors the texture of the bean curd while the skin of the bean flap around my mouth. I eventually was able to detect slight differences in the texture and the taste of the bean and those of the bean curd. Not an instant hit or surprise, but a genuine experience, nonetheless.

Digging into the ice revealed something fruity --- a semi-pickled sweet plum. I probably should have saved this for last but eating this one. It did taste slightly soury, but was more puckishly sweet than anything else.

The only let down was probably the salt-boiled long beans, not only did you have to take them out of their pods to eat them, but they tasted no better than the edemame beans that was served when I dined here with Lemongrass.

Soup: Clear Broth with Prawn Dumpling & Water Shield
One long string of cucumber, a prawn dumpling and water shields floating around in the broth. Somehow, this photo I took makes it resemble the sinking titanic that just went under the water (cucumber), next to the iceberg (prawn dumpling) with corpses (water shields) floating around. Wonder which one is Kate Winslett and Leonardo Dicaprio. I have a horrible imagination, if you ask me.

The long stripe of cucumber probably acts like a piece of noodle or pasta, soaking in the broth the same was the prawn dumpling acted as a sponge. Eating the water shields for the first time without the vinegar dressing, I realized for the first time that their surface was as slippery as the vinegared ones I had last month, with a bitey inside all the same. A pleasant discovery for me.

Sashimi: Toro, Pen Shell, Young SeaBass & Amberjack
To be very honest, I can't tell the difference in the taste of the Young SeaBas or the Amberjack, no matter which I took first (note to self: must taste more seabass and amberjack). The only saving grace was probably the texture, the young SeaBass was very tender given the thickness of the slice, it really melts in your mouth like a good Toro should; while the thinly sliced amberjack revealed hints of pinkiness and biteyness all rolled up in one package.

The pen shell is probably the surprise package on this dish, it really is a type of sea shell, yet the meat does not resemble abalone, la-la, clams or anything. It even has a covering resembling skin and the meat was scored along several places, making it very very chewy and improving the overall texture of the meat. The Toro being the toro as per usual, is even more reddish this time around, my only complain would be that the meat wasn't sliced as clean as the last few ones. I really missed grilling Chef Ricky (maybe I should just call him Kusuo) on these details.

Steamed dish: Simmered Dried Bean Curd, Pumpkin, Prawn, Eggplant and Okra
So little sauce!?
Actually the sponge of a dried bean curd sucked up just about every drop of juice left in the bowl. In doing so, it dried up most of the other pieces, overall, a very dry dish instead of a wet one. The eggplant and pumpkin were juicy enough, while the okra was springy and prawn was full of bite. A pity that the dried bean curd didn't suck up the flavours of the pumpkin and eggplant as I found it a bit bland more than mellowy.

Grilled dish: Grilled Sweet Fish with Salt, Wagyu Beef & assorted hors d'oeuvre
The infamous Wagyu beef makes a return to the kaiseki menu, so we definitely have to try it. Grilled in miso paste, the beef was savorily wonderful from the first bite to the last. Even the hors d'oeuvres that accompanied the fish could have done double duty to compliment the excellent Wagyu beef. Compared to the MIGF dish, this one is probably running a distant second, thank in no way to the sweet fish.

For one thing, either the grilling wasn't perfect or someone drizzled too much salt onto the fins and tail, making them taste saltier than the rest of the fish which was just perfect. The brittle bone added some great crunch to the dish but the rest of the bones lodged within the fish was a pain to eat, even with the excellent and fruity plum sauce as a dip. To demonstrate my idiocy, I ate the fish, head first.
The hors d'ouevre were excellent as always, yam balls, potatoes, shallot stick in miso paste (this one turned out to be more astringent than the last one), and thin slices of melon covered in a miso-based sauce.

Fried dish: Deep Fried Mantis Shrimp & Japanese Fig with Plum Salt
Brilliant, simply brilliant. One could easily mistake the mantis shrimp for tiger prawn except that this one turns out to be tender while tiger prawns are bitier. Plenty of meat to savour and chew. A bit of plum salt goes a long way towards enhancing this nice dish.

Same too for the Japanese figs, the tempera coating just retains enough of the moisture and sugar in the fruits to make it taste melty as if it was baked in an oven instead of deep fried in tempera batter. My favourite dish on the menu.

Main Course: Chirashi Sushi and Miso Soup
Having taken the Nigiri sushi the last time with Lemongrass, I have opted for the Chirashi Sushi this time for a variety.

Chirashi Sushi is available in most Sushi bars, but the sushis are not served in bite size portions but instead resemble the atypical chinese mixed rice to speed up the preparation of the dish. As usual, Japanese presentation always outclass Chinese in most dishes.

Since the rice is hiding at the bottom of the bowl, it was the usual dig and eat method that I employ, since I always hate my rice not clumping together. Definitely not a problem when it comes to Japanese rice. I had egg slices, mushrooms, pickles, a tiny clump of wasabi that I was tempted to just throw in my mouth, prawns, Toro, Sea Bream, two different kinds of white fish, a pickled-pink garlic clove, and plenty of seaweed. Being an adventurous sort, I managed to down the bamboo leaves accidentally. Hidden between the rice and meat were thin stripes of seaweeds.

The miso soup tasted the same as always. Nothing to blow me away yet.

Dessert: Black Sesame Pudding & Sliced Fresh Fruits
When I start pining for dessert, you know better than to deny me my Gordiva satisfaction. Iketeru's dessert aren't the best in the world, but rest assure that they are my lowest baseline. If they can't satisfy me, nothing else that ranks higher than them will.

Of the two, I will just gush about the black sesame pudding. I will even say: "Scr*w Hagen Dasz", this wobbly-runny pudding is probably the only way we Asians should have our dessert. Wobbly soft, yet firm enough not to yield at the slightest touch from our spoon, this thing tasted of black sesame in a bang. If the universe ever started with a big bang in your mouth, this one is it.

The strawberries were probably the most curious pieces here. A bit mellow, yet tangy enough to stand out from the pudding: just not that good a fit. Better to just serve it with more cream, the lightness of it with the thickness of the pudding is the better combination. Definitely the second best dish of the night.

After the meal was over, I was a bit inconsolable to find that Chef Kusuo was busy dealing with VIPS (which explains the red carpet leading to Iketeru when I was leaving, I didn't notice if it was there when I first arrived), maybe the Japanese diplomatic corp. Nevertheless, on to the next Omakase.

Still think I write lousy food reviews, Say it so in the comment section.

An Omakase that you shouldn't have missed

What better way to start off the evening than with a carafe of sake. everyone, be warned that this one is pretty potent, since it sent my heart racing throughout the entire night. I forgot what brand it was but it was the last one on the last page of the omakase menu.

Take one sip and let it roll around your tongue like liquid gold before gulping it down your throat and feel it burn the back of your tongue, throat and stomach. I ended up having to order a pot of green tea in the middle of the meal to quench my hoarse throat. (the sake was not part of the omakase, though but a separate order)

Starter dish: Fresh Water Shield in Vinegar Sauce & Chilled Green Bean Curd
Those who know that I like vinegared dishes because only we Asians can do them so well (hell, we invented the stuff, or have you frenchies not noticed) and I was raving about the one that Chef Ricky made last month.

The water shield resembled green figs and have been coated with a vinegary gelatin, while grated shavings of japanese tuberoot float around in the concoction of vinegar. To be honest, I found myself doing the same thing as last month. Look around for a clear window and dump the whole lost into my mouth (after fruitlessly trying to eat the thing with chopsticks); Boy, am I glad that nobody was around to YouTube the whole episode.

The green bean curd was sitting in a light soy sauce with a dash of wasabi on top. Unlike the sesame bean curd last time, this one slurped up the soy, hence producing a creamy mellow top with a tangy bottom-line. I told Chef Ricky that maybe this one should sit a bit longer to give it more contrast instead.

Soup: Clear Broth with Sea Urchin, Abalone, Sesame Bean Curd & Prawn
The soup tasted much richer this time, I don't know if it was because of the Sea Urchin but definitely one of the better soups that I have had under Chef Ricky's care.

The only problem was the huge sesame bean curd in the middle of the bowl, it wasn't so easy to break up nor did it slurp up the flavours of the broth and instead threatens to overwhelm it whenever you take it with a spoonful of soup. Have asked Chef Ricky to disintegrate the whole thing into the soup. (with a Death Star, if you please)

Sashimi: Fresh Tuna Toro, Yellow Jack, Tsubugai Shell & Flathead
A refreshing change for the Toro this time is the different cut I got this time, with white lines of tendons running through the prime meat. The pinky Yellow Jack is always lovely and the flatfish tasted rich despite its thin cut. The tsubagai shell however was very thick compared to the meat served in it shell 2 months back; as a result, the thicker cuts feels like I was chewing leather in my mouth, albeit leather that grinds very easily under my molars.

Simmered Dish: Deep Fried Eggplant & Conger Pike with Grated Radish
I dedicate this very next dish to an eggplant lover who couldn't accompany me here this time. let me just say that the eggplant goes so very well with the sauce that is mixed with grated radish.

The meat of the eggplant which turned out to have bigger chunks was only coated with the sauce of the outside and didn't suck it all in. I felt that the skin and leftover chunks of meat on the skin gave better taste and texture since they were of the right thickness. Interestingly, eating morsels of the conger pike with chunks of eggplants will open up your tastebuds very very well.

Grilled Dish: Grilled Hairtail Fish with Salt, Japanese Clams, Bamboo Leaf Bound Sushi & assorted Vegetables
The two photos to your right is just to demonstrate how massive the plate is for this particular dish, it easily takes up half the table by itself. That said, the theme for this particular dish is probably sea saltiness. Everything is salty, salting and saltily perfect. You don't get the feeling that you are just eating sea salt on everything.

Of the regular items: the prawn was genuine sweet, beans were salty and the veggies were mellow to balance out the sharp saltiness of some pieces. The japanese clams were grilled until their meat shrivel into salty heavenness, while the sharpness of the shallot cut through the accompanying miso paste at its base. The grilled Hairtail fish was good but the skin was not crisp to my liking (i even find it a tad soggy, but that is an exaggeration on my part). The surprise of the evening: the slice of sushi double wrapped in 2 pieces of leaves bound by string; just pull and watch the whole thing tumble out. Gloriously aromatic in the mouth, definitely a show-stealer.

Fried Dish: Deep Fried Baby Sweetfish (Ayu) served with Matcha Salt
Don't let the name of Macha Salt fool you, this is made from the Green Tea leaf powder that the Japanese served in their famous tea ceremony. Much like the fugu four months back, getting the mix right between the Matcha Salt and the fried dish is a delicate art. I initially plowed the fish right through it coating the underbelly, somehow it just didn't taste right. Conversing with Chef Ricky later proved my hunches. Somehow, this just doesn't stack up well against that great Anglerfish nugget I had back in December.

Rice: Claypot Rice cooked with Japanese Salmon served with Roe and accompanied with Miso Soup
Those who know me know that I don't like repeating dishes, but I will forgive Chef Ricky on the account of the Salmon Roe that accompanied the rice this time. (Is it me or do you also see little head poking around inside the Roe? must be me over-imagining the yolk inside the Roe). No burnt bits of rice, they really do claypot so well that I am weeping about the cheap stuff I find on most hawker fare. (I think I really want to swear off hawker claypot rice if I continue on eating dishes like this)

Dessert: Sliced fresh fruit & Japanese pastry
After promising this one to Meena and me last month, I finally get to eat this behemoth. (it took me three bites, even for a big-mouth like me; the following 2 pictures will tell the tale quite nicely). The less said about the fruits the better since the pastry is screaming for attention.

This big bad boy peaks out from underneath the leaf covering it. In fact, it probably prompted my first stupid question of the evening: "Do I eat this with the leaf?" Thankfully, no. The dough was moist but the filling was dry and the whole thing sticks to your fingers and clings to your nail. Finger Licking Great!!!


After the meal, I down the last bit of saki and leaned back to collect my thoughts before grilling Chef Ricky this time, we had a pleasant conversation across the table from each other in pretty informal setting compared to the last few conversation (Well, he was sort of standing at attention over the last 5 grillings). For the truly inane, he just got a haircut but I am not going to snap a picture just to prove. So head on over for yourself.

Have I gotten all of you craving for another Omakase yet?
Or do you still think I am not a gourmet?
Say it so in the comment section.

Sarawak Food

Sorry guys, couldn't find any decent Sarawak Laksa like the legendary ones in Kuching. So you will have to make do with these. (BTW, definitely nothing local at the Jazz Festival and everyone was just flat out boozing.)

The first dish on the menu was Midlin (pronounced BID-lin), which is only found on Sarawakian cuisine, it is wild jungle fern and my dinner-mates commented that you won't find it growing on the penisular. must have been Darwin's handiwork, go figure.
Anyway, this thing is almost as crunchy as kangkung but taste much better and richer, sort of like tasting cooking oil vs butter.


Mee Krokop is basically stir-fried noodles in a tomato-catsup-py sauce with the usual seafood ingredients throw in. The only problem is that the noodles this time were the wrong one since one should normally be using something like Kueh Teow is soak up the sauce, but then again, I still don't understand Sarawakian food yet.




Pork Leg, now what the photo doesn't show you is how big the blasted thing is. We just order one portion (and I mean ONE), and we get slammed with ONE leg. Most of the skin is crispy sticking to the fat with lean meat hanging from the 3 chunks of bones. Needless to say, oily, good, sinful and dry (which is how I generally prefer oily things).





Ikan Bakar, somehow my dinner-mates couldn't tell between flatfish and pomfret. The one redeeming feature of this dish is that the belachan is really grilled with the fish until charred black. So every bite of fish you take with belachan is smoky, smoking and smokeful of flavour. Kudos to Miri for doing this one well enough to my liking.

Back from the Jazz festival

Good:
Habana Sax (learning how to meringue, saw cuban rap (gansta rap is so last century), they really know how to charm the ladies, and they are in KL);
Dirty Dozen Brass Band (give me soul funk standards anyday for a closing act, great crowd interaction, one mouth two horn-y);
Lluis Coloma (move, move, move)

Bad:
Sore feet from dancing during the closing acts;
No dirty dozen brass band CD in the merchandising section;
Crowd reaction to Son2Nos and Lluis Coloma;
Habana Sax not getting a chance to party up KL?;
The ladies' gimmick of Habana Sax falling a bit flat.

Ugly:
Is that a tear in my party pants?
Still don't know where to post all my photos?

For Work, Jazz and the Free Flight

a.k.a. I will be flying off to Miri, Sarawak tomorrow for contract negotiations with Sarawak travel agents for the incoming season.

How nice that the trip dovetails nicely with the Miri International Jazz festival. (sometimes I think my supervisor deliberately schedules his trips to coincides with such diversions)
Of course, free flight often means 1.5 hours couped up in an AirAsia 2nd hand aircraft.

Aaahhhh....the perks that comes with such new responsibility...
if only there was an upgrade option, but then again, blame the MSA-Airasia cartel that divided the domestic routes.

Myspace, Friendster: I just don't get it.

I have joined Friendster back in late 2005 and Myspace lately, other than slightly different mechanism for networking, I find both sites seriously bewildering.

It seems like the goal (for a lot of people) is not so much as making friends, keeping in contact, networking, etc, but stamp collecting. I have read up the profile of a guy called tom who has something like 300k friends, it really makes me wonder, either he is really really good at making and keeping friends, or most of those 300k friends are mere acquaintances to which he fires off bulletins.

I really don't see the point of stamp collecting acquaintances, I really do want to make friends, to have deeper and more meaningful friendship (and relationship), but is stamp collecting the way to go?
Is this really the culture on myspace? request/add first, ask questions later?

Of the 10 or so people (on myspace) who has request to be added as a friend, none of them have replied to my messages so far.
At least the ones I get on Friendster are my regular friends who know that it is easier to keep touch with me on my blog then on these "stamp collecting" sites.

Screw the May Tournament

I am going for the Singapore Scrabble Open.
(Ooops, I forgot that Nigel is heading that way too).

Will be officiating the Selangor/KL prelims this weekend.
Assuming I won't get lost looking for SMK Bandar Utama Damansara 2
(apparrently there are 4 of them)

(projected scenario)
Me: Hello, is this SMK Bandar Utama Damansara 2?
Guard: No, this is SMK Bandar Utama Damansara 1. SMK BUD 2 over there (points off into yonder)
Me: (drives off)

(30 minutes later)
Me: Hello, is this SMK Bandar Utama Damansara 2?
Guard: No, this is SMK Bandar Utama Damansara 4. (offers directions)
Me: Thanks. (drives off)

(30 minutes later)
Me: This looks familiar....hello, is this SMK Bandar Utama Damansara 2?
Guard: No, this is SMK Bandar Utama Damansara 1.
Me: WHAT!!! (drives off)

(1 hour later)
Me: Hello, is this SMK Bandar Utama Damansara 2?
Guard: No, this is SMK Bandar Utama Damansara 3. SMK BUD 2 is on the other side of the highway.
Me: (drives off)

(2 hours later)
Song Kim Lian: Hello, is this Henry? Where are you?
Me: In 1 Utama, relaxing at Starbucks
Song Kim Lian: WHAT!!! YOU are suppose to be here officiating this Scrabble tournament...(imagine the rest of the conversation, dear readers)
Me: I got lost for the past 4 hours.
Song Kim Lian: (gives directions). Now, make sure you be there.
Me: Yes (saunters off to my car)

(2 hours later)
Hello, is this SMK Bandar Utama Damansara 2?
Guard: Yes, this is SMK Bandar Utama Damansara 3.
Me: Yes! (drives in)
(walks into empty hall)
Me: huh! where is everyone?
Guard: They all finished la 30 minutes ago.
Me: AARRGHH!!!

My new keyboard

As the followup to an earlier post, guess where did my new keyboard come from?