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	<title>The Malaysian Insider Blog</title>
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	<pubDate>Sat, 21 Nov 2009 03:10:03 +0000</pubDate>
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		<title>An absolute gem of a Thai restaurant in Kota Damansara</title>
		<link>http://www.themalaysianinsider.com/index.php/blogs/2009/11/21/an-absolute-gem-of-a-thai-restaurant-in-kota-damansara/</link>
		<comments>http://www.themalaysianinsider.com/index.php/blogs/2009/11/21/an-absolute-gem-of-a-thai-restaurant-in-kota-damansara/#comments</comments>
		<pubDate>Sat, 21 Nov 2009 03:10:03 +0000</pubDate>
		<dc:creator>x20</dc:creator>
		
		<category><![CDATA[Food Blog]]></category>

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		<description><![CDATA[By Eu Hooi Khaw
NOV 21 — Often I’m hard pressed to recommend a good Thai restaurant but now I can, since Erawan Classic Thai &#38; Fusion loomed into my horizon. It’s in the bustling square of Kota Damansara where there are lots of eateries. But Erawan stands out, not only in the embracing warmth of [...]]]></description>
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		<item>
		<title>Chinese food, Malay warung, only in Malaysia</title>
		<link>http://www.themalaysianinsider.com/index.php/blogs/2009/11/14/chinese-food-malay-warung-only-in-malaysia/</link>
		<comments>http://www.themalaysianinsider.com/index.php/blogs/2009/11/14/chinese-food-malay-warung-only-in-malaysia/#comments</comments>
		<pubDate>Sat, 14 Nov 2009 02:01:38 +0000</pubDate>
		<dc:creator>x18</dc:creator>
		
		<category><![CDATA[Food Blog]]></category>

		<category><![CDATA[chinese]]></category>

		<category><![CDATA[ipoh]]></category>

		<category><![CDATA[malay]]></category>

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		<description><![CDATA[By Alexandra Wong
NOV 14 — What do you talk about when you’re stuck at a table with strangers?
In a culinarily diverse country like Malaysia, the answer is food, naturally!
During the lunch provided after a society meeting, Mm and I sat at the same table as a Malay family of five. Naturally, I asked them you [...]]]></description>
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		<item>
		<title>Marry Asian food with respectful wines, expert says</title>
		<link>http://www.themalaysianinsider.com/index.php/blogs/2009/11/10/marry-asian-food-with-respectful-wines-expert-says/</link>
		<comments>http://www.themalaysianinsider.com/index.php/blogs/2009/11/10/marry-asian-food-with-respectful-wines-expert-says/#comments</comments>
		<pubDate>Tue, 10 Nov 2009 08:18:43 +0000</pubDate>
		<dc:creator>x23</dc:creator>
		
		<category><![CDATA[Food Blog]]></category>

		<category><![CDATA[Asian]]></category>

		<category><![CDATA[wine]]></category>

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		<description><![CDATA[SINGAPORE, Nov 10 — If you&#8217;ve ever puzzled over the perfect wine for Thai tom yum soup or south Indian fish curry, a book by Asia&#8217;s only master of wine takes the guess-work out of pairing an essentially Western drink with Oriental food.
Jeannie Cho Lee, a wine writer, judge and lecturer based in Hong Kong, [...]]]></description>
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		</item>
		<item>
		<title>Unexpected taste combos at Gu Yue Tien</title>
		<link>http://www.themalaysianinsider.com/index.php/blogs/2009/11/08/unexpected-taste-combos-at-gu-yue-tien/</link>
		<comments>http://www.themalaysianinsider.com/index.php/blogs/2009/11/08/unexpected-taste-combos-at-gu-yue-tien/#comments</comments>
		<pubDate>Sun, 08 Nov 2009 03:13:51 +0000</pubDate>
		<dc:creator>x18</dc:creator>
		
		<category><![CDATA[Food Blog]]></category>

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		<description><![CDATA[
By Eu Hooi Khaw
NOV 8 — Frankie Woo’s brain must be always ticking overtime as he invents and mulls over new flavours and textures in his food at Gu Yue Tien.
Maybe that’s why this chef/owner is so thin — all his energy is consumed doing this.
It’s amazing what he can turn out. Take the Freshwater [...]]]></description>
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		<item>
		<title>A steakhouse? Dish is so much more</title>
		<link>http://www.themalaysianinsider.com/index.php/blogs/2009/11/01/a-steakhouse-dish-is-so-much-more/</link>
		<comments>http://www.themalaysianinsider.com/index.php/blogs/2009/11/01/a-steakhouse-dish-is-so-much-more/#comments</comments>
		<pubDate>Sun, 01 Nov 2009 06:51:17 +0000</pubDate>
		<dc:creator>x20</dc:creator>
		
		<category><![CDATA[Food Blog]]></category>

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		<description><![CDATA[By Eu Hooi Khaw
NOV 1 — The first time we were at Dish in Dua Annexe, Kuala Lumpur, we were stuffed after sharing a Lobster Omelette with a Cognac-infused lobster bisque sauce, and the Roasted Juicy Bone Marrow with capers parsley salsa and toasted baguette.
The Lobster Omelette is like a full main course, but surprisingly [...]]]></description>
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		</item>
		<item>
		<title>Evil on a plate</title>
		<link>http://www.themalaysianinsider.com/index.php/blogs/2009/10/31/evil-on-a-plate/</link>
		<comments>http://www.themalaysianinsider.com/index.php/blogs/2009/10/31/evil-on-a-plate/#comments</comments>
		<pubDate>Sat, 31 Oct 2009 02:31:51 +0000</pubDate>
		<dc:creator>x22</dc:creator>
		
		<category><![CDATA[Food Blog]]></category>

		<category><![CDATA[hokkien mee]]></category>

		<guid isPermaLink="false">http://www.themalaysianinsider.com/index.php/blogs/2009/10/31/evil-on-a-plate/</guid>
		<description><![CDATA[
By Alexandra Wong
OCT 31 — I haven’t eaten a whole lot of Hokkien mee. In fact, it wasn’t too long ago that I realised Hokkien mee in KL and Hokkien mee in Penang are two very different animals.
Up north, you get a bowl of egg and rice noodles steeped in a fragrant briny stock made [...]]]></description>
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		</item>
		<item>
		<title>Canton-i love you!</title>
		<link>http://www.themalaysianinsider.com/index.php/blogs/2009/10/24/canton-i-love-you/</link>
		<comments>http://www.themalaysianinsider.com/index.php/blogs/2009/10/24/canton-i-love-you/#comments</comments>
		<pubDate>Sat, 24 Oct 2009 02:28:03 +0000</pubDate>
		<dc:creator>x20</dc:creator>
		
		<category><![CDATA[Food Blog]]></category>

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		<description><![CDATA[
By Eu Hooi Khaw 
OCT 24 — Each time my sister comes to KL from Perth, we would eat at least twice at Canton-i before she heads home. We love the Hong Kong wantan noodles there, which are fine and a little crunchy (not too much, else you will have wires in your mouth!). We [...]]]></description>
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		<item>
		<title>Meet a Japanese culinary master</title>
		<link>http://www.themalaysianinsider.com/index.php/blogs/2009/10/17/meet-a-japanese-culinary-master/</link>
		<comments>http://www.themalaysianinsider.com/index.php/blogs/2009/10/17/meet-a-japanese-culinary-master/#comments</comments>
		<pubDate>Sat, 17 Oct 2009 02:28:44 +0000</pubDate>
		<dc:creator>x20</dc:creator>
		
		<category><![CDATA[Food Blog]]></category>

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		<description><![CDATA[
By Eu Hooi Khaw 
OCT 17 — When I was told Japanese chef Tetsuya Yanagida was now at the Benkay Japanese Restaurant at the Nikko Kuala Lumpur, I was eager to go there. I’ve always had a good meal when Tetsuya is at the helm, and that goes for the places where he has worked [...]]]></description>
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		</item>
		<item>
		<title>My favourite Ipoh food (and no, I’m not talking about bean sprouts chicken)</title>
		<link>http://www.themalaysianinsider.com/index.php/blogs/2009/10/10/my-favourite-ipoh-food-and-no-im-not-talking-about-bean-sprouts-chicken/</link>
		<comments>http://www.themalaysianinsider.com/index.php/blogs/2009/10/10/my-favourite-ipoh-food-and-no-im-not-talking-about-bean-sprouts-chicken/#comments</comments>
		<pubDate>Sat, 10 Oct 2009 05:12:37 +0000</pubDate>
		<dc:creator>x4</dc:creator>
		
		<category><![CDATA[Food Blog]]></category>

		<category><![CDATA[ipoh]]></category>

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		<description><![CDATA[By Alexandra Wong
OCT 10 — &#8220;So what&#8217;s good there, Nga Choy Kai?&#8221;
I hear this cliche so often that it makes me want to tear my hair out in frustration. Yes, people I meet for the first time say this out of a genuine desire to establish a common ground — I am not blaming them [...]]]></description>
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		</item>
		<item>
		<title>Much more than just a bread shop</title>
		<link>http://www.themalaysianinsider.com/index.php/blogs/2009/10/10/much-more-than-just-a-bread-shop/</link>
		<comments>http://www.themalaysianinsider.com/index.php/blogs/2009/10/10/much-more-than-just-a-bread-shop/#comments</comments>
		<pubDate>Sat, 10 Oct 2009 04:19:32 +0000</pubDate>
		<dc:creator>x4</dc:creator>
		
		<category><![CDATA[Food Blog]]></category>

		<category><![CDATA[Add new tag]]></category>

		<category><![CDATA[bread]]></category>

		<category><![CDATA[pastries]]></category>

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		<description><![CDATA[By Eu Hooi Khaw
OCT 10 — Bread always makes me happy; whether I’m eating it, or breathing in its aroma as it’s baking. But when was the last time you sank your teeth into some really good bread? Something always falls short: it’s too soft and cottony, too sweet or too greasy.
Since The Bread Shop [...]]]></description>
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