A Message from The Offshore Girl on International Women's Day 2017

Before I became a lifestyle blogger who swishes skirts, flicks eye-liners and rides on heels, I was this girl. 

Offshore on Naga 3

I was an offshore engineer who worked with and, at times, led teams of testosterone-infused colleagues. I must say that it was how I learnt most about being a woman. My tenure at sea failed to transform me into a burly, bra-burning, men-shaming chauvinist. In fact, I accept that men and women are different so that they can compliment each other. 

On Merdeka Day

Although I am capable of striking iron with a hammer and climbing vertiginous ladders in boots, it never appealed to me that a strong woman is the one doing all the DIYs at home while her man cooks in the kitchen. Why not, some might challenge. Yes but my point is that a strong woman is defined more by how she respects herself enough for others to do the same, not by how she questions or challenges the stereotyped roles.

Directional Driller

Women have come a long way since the days when they were not even allowed to receive education. Yet, some traces of male superiority prevails. When a man and a woman conveys the same message in an office in a male dominated environment like at offshore, who do you think will be taken more seriously? Honestly, sometimes it can take more effort for a woman to be trusted. And it can be for reasons as simple as her humps. 

Out at sea

The experience coached me to be a woman whose words hold the same weight as men. A strong woman in my opinion is a woman who can earn the respect of men while making her opinions heard. Think Michelle Obama. 

On the helideck

Not to be confused with arrogance, respect for herself attracts many other strengths that she needs to overcome life's challenges. So yes, this lady offshore engineer might be still be cooking in the kitchen and changing diapers but she shall not be disrespected as she respects herself enough to not let it happen.

Happy Women's Day!

Motorino Pizza @ RW Genting

Outside the 1920s New York styled restaurant, there is always a group of audience peering through the glass window, looking hypnotized by the acrobats of the pizza maker. The brick oven holding wood-fueled flames and fed with handmade pizza never fails to garner attention. One of Genting's most lavish investments, Motorino, ensures that their dedication to pizza is like no other. Although in an American setting, the restaurant commits to serving authentic Italian Neopolitan pizzas.

Pizza time!

Motorino at Sky Avenue Level 1

The New Yorkish styled pizza joint

Pizza made at the open concept kitchen

The process of making pizza is clearly captivating as it constantly attracts a mini group of audience at anytime of the day

Other than the superstar pizzas, there are a selection of antipasti (appetizer) to choose from. In true Italian fashion, antipasti is not about quelling hunger pangs before the main event. Italians know that antipasti set the tone for a meal.

Motorino's Meatballs RM24 (member)/ RM26 (non-member)

Find delight in Motorino's meatballs where balls of ground beef are braised in tomato sauce, pecorino and basil.

Roasted Chicken Wings in lemon RM18 (member)/ RM20 (non-member)

No self-respecting pizzaria is without chicken wings. Motorino offers its roasted variety flavoured with lemon, mint and chilli flakes.

Now lets try some freshly made pizza!

5 Fun Facts About Neopolitan Pizza:

1. Crazy hot! It is cooked in a special wood-fired oven at 800-900 degrees Celsius

2. Timing. Perfect timing for a pizza so that it is not under cooked or overdone is between 60-90 seconds and well rotated.

Margherita RM47 (member)/ RM52 (non-member)

Amatriciana Pizza RM48 (member)/ RM53 (non-member)

3. Soft and chewy crust. Unlike crispy American pizza crusts, the Neopolitan ones are soft and chewy due to specific finely milled pure wheat flour with no additives

4. Good balance between crust, sauce and cheese. The Neopolitan pizza strikes a balance between these three. So forget the over the top cheesyness.

Cherry Stone Clam Pizza RM53 (member)/ RM58 (non-member)

5. A typical Neopolitan pizza is about 12 inches in diameter. Just nice for one!

Pizza party!

Cutlery is taboo in pizza eating. To appreciate pizza in the bona fide way, use hands. Pick the pizza up with your thumb and forefinger, bringing the crust where it is held to a V-shape. Then fo for that cheesy pull before you dig in all the goey goodness! Buon appetito!

Pizza has to be eaten folded with hands

Motorino Pizza

Level 1, Sky Avenue.

Opening hours is from 10am to 10pm (Sunday to Thursday) and 10am to 12 midnight (Friday, Saturday, Public Holiday and Eve of Public Holiday)

For more information, please call 03-6101 1118 or visit www.rwgenting.com

High Tea (and Coffee) at Cafes Richard @ RW Genting

COFFEE. The love of many people's life. The potion that turns you from zombie to human. The survival juice that has to run through your veins before you can function. Admit it. This drink is a big deal. Knowing that, Resorts World Genting has brought the number 1 coffee roaster in France to Sky Avenue. Cafes Richard (pronounced Ree-charr) not only a place for the coffee junkies but also a haven for coffee connoisseurs.

Cafes Richard, French style cafe at Sky Avenue, Genting

This cafe is for those who have a more discerning palate in food and fashion. Other than its expertise in coffee, it also replicates the French joie de vivre with seats facing the streets (or in this case the walkway) and a beautiful outdoor platform where customers can add a little sunshine to their coffee.

The 'levitating' flower platform for an alfresco feel

Cafes Richard from France

Cafes Richard takes their products very seriously. Everything brewed, cooked and baked here are of explicit quality and know-how. A little chat with their coffee ambassador, Thibaut K. Bidi is a testament to how committed they are to excellence. According to this coffee encyclopedia, coffee appreciation is no less than the appreciation for wine and the benefits of respecting the drink is enjoyable.

Ambassador of Cafes Richard, Thibaut K. Bidi, very enthusiastically explaining the science of coffee

Cafes Richard carefully selects precious and uncommon beans from around the world to give customers a sense of exploration and discovery. Top of the list is Perle Noir, or black pearl, an exclusive Cafes Richard 100% Arabica brewed in a French-style espresso iconic of the Parisian Brasseries. Massaya, also served as an espresso hails from Mexico and is organically cultivated.

The cold press method produces the coffee in a 6-hour water extraction.
Coffees produced this way are smooth, rich with very little acidity, served cold.
The iced water can be pre-infused with fruits and spices to contrast the flavour of selected coffee.

Customers who prefer slow coffee methods such as French press, chemex, syphon or cold drip can choose from Ethiopian Moka Yirgacheffe cultivated in the birthplace of coffee, Costa Rica Tarrazu cultivated on volcanic plateaus, Sumatra 'Orang Utan' which proceeds partly go towards helping endangered orang utans of Indonesia as well as the rare and premium Jamaican Blue Mountain.

The Chemex method, served stylishly in a wine glass.
It gives an aromatic crystalline coffee with absolutely no bitterness

The Syphon method is produces coffee that are not too strong

The French press method for a full bodied and rich cup of joe. Finish brewing yourself at your table.

Latte Jardin Fleuri- rose, hibiscus, elderflower latte

Cheers with coffee

The most coveted seats will be the ones nestled on a stylized fiberglass and steel Frangipani flower platform

Add some solild delights with the high tea set

French macaroons

Check out their high tea set

Their waiters are trained in a fashion that they can confidently recommend beverages that are best suited to the customers' palate. Similar to how sommeliers explain wines and suggest the pairing with different dishes, Cafes Richard aims to have their staff to be sommeliers of coffee.

An afternoon tea with mummy

Cafes Richard

Level 1, Sky Avenue.

For more information, please call 03-6101 1118 or visit www.rwgenting.com

Burger & Lobster @ RW Genting

Burger & Lobsters from the UK has arrived in Asia with their first restaurant in the newly opened Sky Avenue in Genting! Those who frequent the UK will no longer have to miss their favourite lobster establishment. The restaurant was founded in 2011 and went back to an artisanal food preparation ethos which saw them specializing in a particular menu done exceedingly well, in this case, burgers and Nova Scotian lobsters.

First Burger & Lobster branch in South East Asia

Live lobsters displayed in the aquarium

Burger & Lobster specializes in premiuim 650-700g fresh lobsters from Nova Scotia, Canada which are delivered weekly to the hilltop via KLIA. Lobsters are kept in water tanks and never frozen. I guess the perpetual queue vouches for their freshness too.

Don't say you are not warned. First you have to brave the queue

Hello future meal!

Gargantuan size lobsters, which the restaurant refers to as the Big Boys are 2-4 decades old are also served here. They are quite a remarkable sight in the restaurant when you spot them on nearby tables. Tantamount to eating underwater treasure.

The chic interior of the UK chain restaurant

The Original Wild Live Lobster served steamed RM148 (member)/ RM153 (non-member)

Yum!

I must say that the original steamed lobster captivated my heart the most. Only by plain steaming, can the natural oceanic goodness emerge. Steaming also does not dry out the lobster. In Burger & Lobster, the crustacean is steamed and grilled just enough so that the meat remains tender, springy and sweet. Oh I could repeat the queue all over again thinking of the awesome lobster juice.

The Original Wild Live Lobster served grilled RM148 (member)/ RM153 (non-member)

Clawing my meal

If you like it rugged, the grilled lobster is a brilliant choice too. The chefs only flavour the lobsters by controlling the grilling time and let its natural juices speak for itself. Freshness is essence! Each lobster is served with chips, salad and the restaurant's famed lemon and garlic butter.

Chilli Lobster RM148 (member)/ RM153 (non-member)

Chili gravy atop a brioche...brilliant!

The Chilli Lobsters entered in a grand pot filled with scrumptious gravy where a whole lobster is macerated in. The chilli gravy is hard to resist with its smooth balance of sweet and savoury with a touch of tangyness. Spice level is enjoyable especially when mopped with a brioche.

The Original Lobster Rolls RM138 (member)/ RM153 (non-member)

Do not underestimate lobster meat sandwiched in a toasted brioche roll. Freshness of lobster meat exudes through the light coat of mayonnaise and impresses the taste buds instantly. Juicy lobster chunks are springy leaving the eater with a beautiful textural experience.

The B&L Burger RM138 (member)/ RM153 (non-member)

The burgers boast 100% Australian beef with no fillers, prepared to the customer's choice of well done or medium. The patties are served in a custom backed sesame seed brioche bun and will be topped with beef bacon, cheese, lettuce, tomatoes, onions, the restaurant's in-house pickles and B&L's secret sauce. The B&L fuses the best of burger and lobster for the fickle-minded. Having said that, I would prefer to taste them separately.

Although the burgers are listed first on the menu, it was obvious that the lobsters stole all the attention. The burger selection ,in my humble opinion, should be left to those who cannot (or in unfathomable rare cases, don't want) to have lobsters.

Get a fancy teh-o ice hanging from a stand with Time Keeper RM21 (member)/ RM24 (non-member)

The truely refreshing Ginger Soda RM21 (member)/ RM24 (non-member)

The every busy kitchen

Banquets and charm of lobster-cage booths

The bar

Price for Big Boy lobsters

Burger & Lobster fan now

Burger & Lobster

Level 1, Sky Avenue,

Opening hours from 11am to 10pm daily on weekdays and 11am to 11.30pm on weekends.

For more information, please call 03-6101 1118 or visit www.rwgenting.com