Location – National Botanical Garden Shah Alam.
Home cooked – Kerabu Vermicelli, Penang Nyonya Style. Ingredients are Dried Prawn, Shredded Cabbage, Cut Red Onion, Finely Cut Kaffir Lime Leaves and Finely Cut Ginger Torch Flower. Seasonings are Shrimp Paste Belacan, Tomyam Paste, Rock Salt and Cane Sugar to taste. Learned from my mather when I was young… ～.～