The Final Frontier of Flavor: China's Space Station Gets a Kitchen Remodel

China's orbiting space station has improved its kitchen with advanced appliances and more food choices to keep its residents well-fed during long stays in orbit. 😋

The Astronaut Center of China, working with private companies, have upgraded the "space kitchen" with a suite of intelligent appliances for drinking water, food reheating and baking, enabling astronauts in orbit to eat hot meals within 20 minutes instead of waiting longer or eating cold food. 

The menu on the Chinese space station has also expanded. Astronaut food now includes nearly 200 varieties, while the flight menu cycle has been extended to 10 days. Fresh vegetables, nuts, cakes and meats can be baked and processed in orbit, and yogurt can be fermented in space. 😋

"We are continuing to raise the level of life support for astronauts in orbit", Liu Weibo, an "expert" at the Center said. "The variety, quality, flavor, appearance and nutrition of space food are getting better". 😋

China's space station, Tiangong, which means Heavenly Palace, has now entered an era of long-term human habitation. One member of the Shenzhou-23 crew will conduct a one-year in-orbit stay, while the country's 2030 crewed moon landing mission is advancing steadily.

Today, Celtic lose again to Rangers in the first Scottish Premiership Old Firm derby of the season. 

The latter scored the decisive goal in the 33rd minute, capitalizing on a rebounded shot to seal the victory. 

The defeat compounds a difficult week for Martin O'Neill's Celtic, following their 3-0 defeat to Rangers in the Scottish League Cup quarterfinals just seven days ago, and a subsequent midweek loss in the Europa League.

Fear on the Shelves

You used to make yourself the breakfast of champions: some coffee, eggs, toast, maybe some yogurt and berries, along with some screentime. 

But as soon as you go to take a bite of those scrambled eggs, you stop: you saw a post saying eggs have been recalled for salmonella. Not to worry, you turn to your toast – but now even bread has been recalled for containing metal. Those berries? Recalled for E. coli. 

Your breakfast has now become a wearily-drunk glass of water and doomscrolling about the latest recalled food item. 

If you’re feeling weary about your food, you’re not alone: the majority of Americans have lost confidence in the American food system. And there’s a good reason: in August alone, the Food and Drug Administration announced 26 food recall notices. Add in drug notices, and the agency posted 46 recalls for the month. 

According to a consumer survey commissioned by GS1 US – the nonprofit standards group best known for creating the UPC barcode that’s seen in products in your grocery cart – 94% of US adults say they’re concerned about how frequently food is being recalled. 

And within those warnings lies a growing tension: A recall means a potentially dangerous product has been identified and pulled from the market, one of the mechanisms designed to keep unsafe food away from consumers. 

Yet as the notices pile up, Americans are losing confidence in that system, with the share of adults who believe recalls effectively protect public health and safety fell to 80%, from 85% last year. 

According to the survey, more than two-thirds (67%) of consumers say they’ve avoided an entire food category after a recall, up from 60% last year. Nearly as many, 66%, have hesitated to buy the same product or brand again. And 59% have thrown away recalled food even when their state or region wasn’t affected. 

According to The New Republic’s tally of FDA recall notices, the agency announced 18 food recall notices in August 2025 and 19 in August 2024. But two years later, that number rose to 26, excluding pet food. 

Salmonella accounted for a sizable share of August’s food recall notices, with 12 of the 26 recalls referencing potential Salmonella contamination, as compared to just two in July, and one in August of each of the previous two years, according to The New Republic. 

The affected products were all over the grocery aisle: radishes, mangoes, alfalfa sprouts, granola and jalapeños have all been recalled over potential Salmonella contamination. 

Sometimes the reasons for recalls were due to mislabeled products or foreign substances. With Halloween right around the corner, those looking for a sweet treat might get the trick, too: chocolate eyeballs were recalled for undeclared milk, meaning milk was left off the label. Ready-to-go baked spaghetti instead? Watch out for aluminum slivers. Craving a fruit bar in this summer heat? Careful, glass got your tongue. Vegan frozen dessert sandwiches? Surprise: they may contain egg. An almond and cocoa spread may come with unlisted cashews, pistachios and hazelnuts, too. 

The list has gotten so long that people took to X to keep track. “America, welcome to the wheel of misfortune”, one X user wrote after a Hodo tofu recall. 

But counting recall notices isn’t the same thing as counting outbreaks or illnesses. Recalls can happen for vastly different reasons, from bacterial contamination and undeclared allergens to foreign objects such as glass, metal or plastic. They can also vary dramatically in scale and severity.

A single contamination event can also trigger multiple recall notices as ingredients move through the supply chain. One Salmonella outbreak linked to jalapeños this summer, for example, resulted in several downstream recalls of products containing the recalled peppers, according to the FDA. 

“There isn’t one single factor driving the number we’re seeing”, Melanie Nuce-Hilton, Senior Vice President of Customer Success at GS1 US, told Fortune. 

Some recalls carry far greater consequences than others. Midwest Poultry Services recalled nearly 1.6 million dozen eggs – almost 19 million eggs – after detecting a potential Salmonella contamination at two Texas farms. The outbreak sickened at least 98 people across 17 states and hospitalized 26. Nuce-Hilton said recalls can be evidence that food-safety systems are identifying problems and removing affected products from the market. 

However, Vineet Dubey, a Los Angeles-based environmental attorney, told Fortune they can also expose weaknesses in the system. 

“People could argue that numerous recalls mean better detection, but they can also expose weaknesses,” said Dubey. “The real question isn’t simply why we’re recalling more food; it’s why contaminated food is making it far enough through the supply chain to require a recall”. 

Whatever is driving the increase, consumers aren’t always limiting their reaction to the products regulators actually tell them to avoid. 

“Consumers are making a category-level decision about a product-level problem”, Nuce-Hilton said. 

Most recalls are much narrower, affecting certain products, lots, batches or regions during a particular timeframe. But when shoppers respond by avoiding the entire category, Nuce-Hilton said, companies whose products were never involved can lose sales and perfectly safe food can end up in the trash. 

Part of the problem is figuring out whether the food sitting in the refrigerator is actually part of the recall. 

Consumers may have to find the recall alert, inspect the packaging and match a lot code that can itself be difficult to read, Nuce-Hilton said. Faced with that process, some simply throw the food away as a precaution. Fifty-nine percent of those surveyed said they’ve discarded recalled food even when their state or region wasn’t affected. 

Tracing the food itself isn’t always simple, either. Nuce-Hilton explained how fresh produce can be particularly difficult to trace because of how many hands it can pass through before reaching consumers. A single shipment may contain produce from multiple fields or growers before moving between packers, distributors, processors and retailers. Along the way, products can be repacked or combined with other lots, making it harder to preserve information about exactly where a particular item came from. 

When that information gets separated from the food, companies can have a harder time isolating exactly what needs to be recalled and may end up pulling more product than necessary, she said. 

GS1 US are reportedly working with brands to transition from traditional UPCs to two-dimensional barcodes capable of carrying more detailed batch- and item-level information. One goal, Nuce-Hilton said, is for shoppers to eventually scan a package and determine whether their particular item is part of a recall instead of guessing.

The bigger risk is that as recall notices pile up, they all start to sound the same. Nuce-Hilton said consumers need to quickly understand how serious a recall is, whether the product they have is affected, and what they should do about it. 

“When a shopper can get those answers quickly, the urgent recalls are perceived as urgent”, she said. “When they can’t, every recall carries the same weight, and eventually it’s possible that none of them do”.  

La Roja Crowned World Cup Champs

I registered for the "Final World Cup @ HQ Bersama" gathering yesterday and early this morning (i.e., 03:00 AM Malaysian time), I watched my first and only 2026 FIFA World Cup event!

[Psst... I lost interest after both Scotland and Iran exited, following the group stage].

The crowning clash pitted defending champions Argentina against Spain.

La Albiceleste entered with the tournament's highest goal count (19), while La Roja boasted the tightest defense, having ⁠conceded just a single goal all tournament. 

I picked Spain to triumph. And they did! They won their second FIFA World Cup title by defeating Argentina 1-0 after extra time. 

Substitute striker Ferran Torres scored the decisive winning goal in the 106th minute, breaking the deadlock after a grueling, highly physical match. The Argies were bullies on the field.

I had dinner first in the vicinity. Nasi Kandar Mamak Kitchen, located at No. 32-1, Jalan PP16/2, Perdana Industrial Park in Taman Putra Perdana, Puchong, Selangor. It was only about 750 meters from HQ Bersama, and therefore, it was convenient for me. 

I had my usual. With extra rice, double portions. And air sirap ais. Altogether RM13.50.

At HQ Bersama, I had the privilege of being up close and personal with Bersama's Rafizi Ramli as he broke down the realities of modern Malaysian politics. Especially the shenanigans of the "dinosaur" parties.

Zongzi Embraces New Flavors and Forms

Every year, on the fifth day of the fifth month of the Chinese lunar calendar, drums return to rivers and lakes across China. Long, narrow boats cut through the water. Families unwrap sticky rice dumplings. Herbs appear on doors. Children wear threads of five colors around their wrists. 

This is the Dragon Boat Festival or Duanwu Festival, one of China's oldest traditional holidays. 

To many people outside China, the festival is best known for dragon boat racing. But the race is only one part of a much older tradition. Dragon Boat Festival brings together seasonal protection, food culture, family rituals and the memory of Qu Yuan, a poet and statesman whose story has shaped Chinese cultural imagination for more than two millennia. 

And in 2009, China's Dragon Boat Festival was inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, recognizing its ceremonies, food customs, sports events and community practices as part of a living cultural tradition.

With Dragon Boat Festival falling on Friday this year, bamboo leaves are once again returning to kitchens and food counters across China. Inside them, glutinous rice is wrapped, tied and steamed – forming zongzi, a seasonal staple that has long marked the arrival of summer.  

At its core, zongzi is defined as much by texture as by flavor. The glutinous rice becomes dense yet soft after steaming, with a sticky elasticity that holds its shape while remaining deliciously soft. 

Depending on regional styles, it can range from delicately loose and fragrant in lighter versions, to compact and richly layered in more indulgent savory varieties, where rice absorbs the oils and aromas of fillings such as pork or egg yolks.

More than a festival dish, zongzi is a culinary marker of time. It's a signature of the season and carries with it memories of family gatherings, regional traditions and seasonal rhythms. 

While the traditional recipes remain cherished, zongzi is also entering a new era of culinary reinvention. 

Food producers and chefs are introducing fillings inspired by desserts, beverages and fusion cuisine, including rose and hawthorn, taro with mochi, coconut cream and increasingly experimental savory combinations. The changes are seen by industry observers as an expansion of flavor options rather than a replacement of traditional recipes.

Packaging design has also become a key area of development, with festival foods increasingly positioned as gifts. 

At the Bvlgari Hotel Beijing, for example, Dragon Boat Festival gift boxes draw on the brand's Divas' Dream motif, blending Italian design elements with Chinese festive aesthetics. The boxes contain reinterpreted zongzi flavors, such as abalone with ham and dried scallop, and bird's nest with purple rice. 

At Huang Ting Chinese restaurant at the Peninsula Beijing, this year's selection includes green Sichuan pepper beef zongzi, pork with abalone, custard lava zongzi and honey jujube zongzi. 

The green Sichuan pepper beef variety delivers a distinctive numbing-spicy flavor, while the custard lava version adapts a popular dessert filling to the traditional rice dumpling format. 

Design and storytelling have also become an important part of festive food offerings. Global lifestyle and coffee brands operating in China have joined the seasonal trend, with Starbucks China introducing themed zongzi collections and crossover cultural collaborations. 

One recent initiative by Starbucks China is inspired by the acclaimed dance drama The Journey of a Legendary Landscape Painting, itself based on the Song Dynasty (960-1279) masterpiece "A Panorama of Rivers and Mountains" (只此青绿). The resulting product line features reinterpreted zongzi flavors such as rose and hawthorn, taro with mochi, coconut, and fermented rice with mung bean. Its packaging unfolds like a traditional landscape scroll, turning the opening of the gift box into an immersive cultural experience. 

Despite evolving forms and flavors, the cultural essence of zongzi remains consistent. As a seasonal delicacy, it continues to represent family gatherings, shared memories and the passing down of tradition – now reimagined through contemporary culinary language.

Malaysia too has its zongzi – we call it "Bak Chang" (from the Hokkien term for meat dumpling). 

Me, I prefer the nyonya chang. It is instantly recognizable because the glutinous rice is wrapped in fragrant pandan leaves (sometimes tinted blue with butterfly pea flower) and the filling is a delicious sweet-savory blend of spiced, minced pork, minced mushroom, and candied winter melon. 

Japanese Products Undergo Temporary Makeover

Ongoing oil shortages are forcing some popular snacks in Japan to undergo a temporary makeover. 

Familiar potato chip and cracker products are now in black-and-white packaging. 

Major Japanese food maker Calbee are already temporarily selling 14 potato chip varieties in monochrome packaging as shortages of naphtha − a petroleum-based material used in production − continue to disrupt operations.  

A popular shrimp-flavored snack, Kappa Ebisen, made its black-and-white debut at a Tokyo supermarket on June 01. The packaging no longer includes images of the snack itself. It only features the product name and an illustration of a shrimp. The package also indicates the modification is aimed at petroleum conservation. 

Japanese manufacturer famous for their tomato-based products and vegetable juices Kagome have changed the design for their ketchup products by reducing the number of tomatoes on the packaging and even the transparent section was expanded to cut down on ink. The company said on their website that finding a substitute for the white ink, which is the base color for printing the packages, is difficult "due to printing compatibility". 

Nisshin Seifun Welna stopped printing the cooking time on their spaghetti bundle tapes to conserve ink and proactively manage supply chain risks. 

The decision by the flour and pasta maker affects the colored ink specifically used for these text details − cooking instructions remain printed on the main exterior packaging of the spaghetti.

This change is part of an industry-wide move in Japan to simplify packaging and reduce ink usage due to tightening supplies of the raw material for packaging ink.

What's The Average Shelf Life Of Scotch?

Scotch is whisky made in Scotland, and if you've never tried it before, the correct way to drink it, is however it tastes best to you – whether neat, on the rocks, or with a splash of water. 

Malty, smoky, and naturally sweet, it can help you relax after a long day. But because it's mostly savored in smaller pours (with 1.5 ounces being the standard serving), a bottle can remain on the shelf for months or even years. And this makes scotch's shelf life a crucial thing to understand. 

If you've set your mind on buying a few award-winning scotches you should try at least once, you'll enjoy optimal quality if you drink it within 6 months of opening – though you can generally get away with waiting up to two years if the bottle is at least half full. (The amount of scotch left in the bottle impacts the speed of the oxidation process). 

If you have a bottle of scotch you haven't broken into yet, the good news is that unopened bottles can last indefinitely. That is, of course, if stored properly. In practice, this means keeping scotch bottles out of direct sunlight and in a cool, dark place where temperatures do not exceed around 68 degrees Fahrenheit (20 degrees Celsius). 

This is because heat and sunlight can speed up the evaporation process, a natural change which affects all alcoholic beverages. Hence, prolonged exposure can cause it to lose color, flavor, and quality. 

On top of that, these elements could possibly even ruin the label, which can kind of affect its worth in collectors' eyes. Some popular storage options for scotch include drink cabinets, liquor racks, and wall shelves. 

Once opened, Scotch whisky won't suddenly go bad overnight. But before we dive into the details, it's worth noting that scotch is bottled at a minimum ABV of 40%. This means that it won't technically spoil, as any liquor with an alcohol content above 30% does not actually expire. Still, that does not mean it won't undergo changes. In fact, it will slowly begin to lose some of its qualities upon coming into contact with oxygen. 

When it comes to scotch, oxidation is both a blessing and a curse. While it can help it soften up and bring out its best flavors, too much contact with air can leave scotch tasting flat, dull, and bitter due to ethanol and volatile aroma loss. 

You should know that, each time you pour yourself a dram, fresh oxygen will, inevitably, enter the bottle. This will, as a result, weaken its complexity. 

The less scotch is left in the bottle, the faster it loses its qualities and the shorter its shelf life. This is why one way to slow this process is to move it into a smaller bottle. Transferring it to a decanter with an airtight stopper or a lid is another good option. Finally, if you notice any off smells or strange flavors, don't risk it. Simply toss the bottle in the trash and prepare to do some shopping.

The Love for Spicy Food

If you're a foodie like the majority of Malaysians, you'd know how popular spicy foods are over here. 

In fact, for most people, the spice is the real deal. But, you may wonder, why exactly is spicy food so addictive in the first place? 

First things first, you have to know that spiciness is not actually a taste. In fact, the chemicals that make food spicy don't target taste receptors, but rather pain-temperature receptors in the tongue. 

That's right, it's technically not one of the five basic tastes like sweet, salty, sour, bitter, or umami. What you're feeling is pain and heat detection. 

The main chemical responsible for making you feel spiciness is capsaicin, found in chilli peppers (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ), varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their spicy heat. They are used as a spice to add pungency in many cuisines. 

So, when you eat chillies, the capsaicin activates the TRPV1 receptors in your mouth. Your body uses them primarily to detect actual heat, acidity, and pain. 

Normally, TRPV1 is set off by temperatures around 104 degrees Fahrenheit (40 degrees Celsius) and higher. But when we eat something spicy with capsaicin, the molecule binds to the receptors and lowers their activation energy. 

In other words, capsaicin tricks the receptor into sending an electrical signal to your brain. Because this is the exact same pathway used to detect burning heat, your brain misinterprets the chemical stimulation as a fiery physical burn.  

Meaning, your brain reacts as though your mouth is being hurt and thus, it triggers a defensive physiological response that makes you sweat, tear up, sniffle, and panic-drink three glasses of iced water. 

Basically, your body is reacting as if your mouth is on fire, even though it's not. Here is where things get interesting. Your brain actually rewards you for "surviving" the pain! 

According to Biology Insight, your nervous system responds to the pain with a burst of endorphins and dopamine, the same chemicals released during exercise or excitement. This gives you similar effects to having a "runner's high". 

Endorphins help reduce pain and create relief while dopamine is associated with reward, motivation, and pleasure. Together, they can create the euphoric rush many people describe after eating something spicy. 

Live Science states that researchers often compare this to activities like roller coasters or intense exercises. Your brain basically recognises a stressful experience, then rewards you once it realises you went through it safely. 

Still, if you're eating spicy sambal for the first time, your reaction might be quick, and you'll most likely regret it. 

But over time, frequent consumption of chilies can desensitize TRPV1 receptors, which is why spicy food tolerance builds up and you stop feeling the burn as intensely. So, the more frequently you eat spicy food, the less intensely your pain receptors respond. 

This also explains the strange escalation many fans of spicy foods go through. Once your brain adapts to one level of heat, you start chasing stronger versions to recreate the same euphoric rush. It's not exactly addiction in the medical sense, but the reward cycle can look very similar psychologically.

I love my chillies! 🔥🔥🔥 

Pearly Tan-Thinaah Muralitharan made a winning return on Wednesday as the world No. 2 advanced to the second round of the Indonesia Open. 

The Malaysian women's doubles pair powered past Canada's world No. 37 Jackie Dent-Crystal Lai 21-13, 21-9 in just 25 minutes to kick off their campaign in style at the prestigious Super 1000 tournament. 

The duo will be eager to make amends for their disappointing second-round exit at last week's Singapore Open and continue their strong record in Indonesia.

Expensive or Not?

“Takeaway like this costs RM12. Is it too expensive?” the user wrote. 

A simple takeaway meal from a popular Penang restaurant has triggered debate online after a customer questioned whether RM12 was too much to pay for a packet of rice with a piece of fried chicken. 

[I came across this news story in The Sun on Friday]. 

The post quickly attracted mixed reactions from netizens, drawing more than 250 comments, with some agreeing that the price was steep while others defended the eatery, saying the fried chicken from the restaurant was worth the cost.

One commenter joked: “I dare not comment because someone will tell me to cook it myself”. 

Another compared it with prices abroad, saying: “I can get something even cheaper than this in Singapore”. 

Some users attempted to break down the estimated cost of the meal. 

“The chicken is RM6 and the rice is RM2, so it should only be RM8”, one commenter wrote. 

Others pointed out that the cafe’s fried chicken is known to be popular despite the pricing. 

“No choice, their fried chicken is really good. But RM12 for one piece of chicken and rice; maybe they calculated it wrongly. You can ask them”, another netizen said.

All I can say is that one of my favourite nasi kandar places that I patronise pretty regularly is Nasi Kandar Pelita – and their prices are very reasonable! At least, the one at Jalan SS15/4C in Subang Jaya.

The May 17 bill I attached has almost the same items, i.e., white rice with "kuah campur banjir" and one piece of chicken. Plus an extra portion of rice and a glass of iced plain water. And it is only RM9.75!

Need I say more? 😜😜😜

Liverpool had their last Premier League match of the season yesterday, and they could only draw 1-1 against Brentford. 

The Reds scored first when Mohamed Salah picked out Curtis Jones to tap it home in the 58th minute. The Bees replied six minutes afterward.

Until the final whistle, neither team could find a winning goal. I suppose we should take comfort in knowing that the Reds secured the single point they needed to seal fifth spot – and Champions League qualification. 

And so, we can finally say goodbye to this absolutely cursed season. TBH, I'm not looking forward to 2026-27 because we lacked a clear tactical identity and we suffered from poor game management. I don't expect us to do well if Arne Slot remains in charge.

San Francisco Sues Big Food Over Ultra-Processed Products

San Francisco filed a landmark lawsuit against some of the world’s largest food corporations on December 02, 2025, accusing them of playing a primary role in the growing public health crisis linked to ultra-processed foods. 

The lawsuit initiated by City Attorney David Chiu, targets major companies behind everyday products such as soft drinks, packaged snacks, sugary cereals, and processed meals. 

The villains named in the litigation include: Coca-Cola, PepsiCo, Kraft Heinz Company, Nestlé USA, Kellogg's, Mondelez International (makers of Oreo), Post Holdings, General Mills, Mars Incorporated, and ConAgra Brands. 

City officials claim these corporations have spent decades engineering foods to be highly addictive, while aggressively marketing them – especially to children and vulnerable communities. 

According to the complaint, these products are not just convenient or affordable options, but are deliberately designed to maximize cravings and overconsumption. The city argues that this has contributed directly to rising rates of obesity, type 2 diabetes, heart disease, and other chronic illnesses affecting millions of people. 

San Francisco is also accusing the companies of using deceptive marketing practices, similar to tactics once used by the tobacco industry. This includes downplaying health risks, funding research that shifts blame away from their products, and promoting the idea that personal responsibility – not the food itself – is the primary cause of diet-related disease. 

As a result, the city is seeking financial compensation to help cover the massive healthcare costs associated with these conditions. Officials are also pushing for changes in how these products are marketed and potentially regulated in the future. 

Food industry representatives have pushed back against the claims, arguing that their products meet all current safety standards and that consumers have the freedom to make their own dietary choices. They also point out that the definition of “ultra-processed food” remains debated and not clearly established in law. 

The case is still in its early stages, but it could have far-reaching consequences. If successful, it may open the door for other cities and governments to take similar legal action, potentially reshaping how the global food industry operates. 

For now, the lawsuit marks a significant shift in how public health officials are approaching the role of large food corporations – raising a broader question: to what extent is modern diet a matter of personal choice, and how much of it is influenced by design?

On Sunday, there were two Scottish Premiership matches that I needed to look out for, with Rangers hosting a slick Motherwell side and Heart of Midlothian in Edinburgh derby action against Hibernian.

The Steelmen defeated the title chasers 3-2; the Jambos beat the Hibees 2-1. Meaning, Hearts still top the table and 3 points ahead of Celtic, who remain in second place. 

And we are in the final four games of the season.

Melon Cream Bun Recalled in South Korea

A popular melon cream bun sold at convenience stores has been recalled following consumer complaints of a supposedly foul odour. 

A local media report on Thursday revealed the pungent problem: durian flavouring was accidentally used in place of melon flavouring. Reports of an unpleasant smell, which some customers described as “sewer-like”, had quickly spread online, prompting a surge in refund and exchange requests as many shared similar experiences. The distributor confirmed that around 20,000 buns were removed from circulation following the reports. 

According to Channel A, the odour was not caused by spoilage, but a manufacturing mix-up. At the production facility, durian flavoring was mistakenly used in place of melon due to a labelling error. 

While durian is widely consumed across parts of Asia and often referred to as the “king of fruits”, it is not commonly eaten in South Korea, and many unsophisticated consumers are unfamiliar with its smell or flavour. In Korean social media and user complaints, the durian smell was specifically likened to "weird poop" or a pungent, lingering chemical, with some describing it as a "toilet" smell. 

The distributor added that all affected products have been fully recalled and replaced with correctly manufactured items, now back on sale.

I don't know what the big deal is because I had on occasion had the Gardenia QuickBites Durian Cream Roll (50g, RM1.20) and I didn't have any issue with it at all. 

Okay, maybe that's because I love durian and can't have enough of it! 

FYI, the actual flavour is best described as mild. I had wished for a stronger durian aftertaste but it was not to be!

Donald Trump Makes Pearl Harbor Joke

"Who knows surprise better than YOU?" Some alliances come with awkward reminders. 😂😂😂

On March 19, 2026, during an Oval Office meeting with Japanese Prime Minister Sanae Takaichi, US President Donald Trump referenced the 1941 Japanese attack on Pearl Harbor while defending his administration's decision not to notify allies about recent military strikes on Iran. 

Trump made the remarks in reaction to a Japanese reporter who asked why the US did not warn allies – including Japan – before conducting the surprise operation. 

Trump responded, "We didn't tell anybody about it because we wanted surprise", before turning to the Japanese delegation and adding, "Who knows better about surprise than Japan? Why didn't you tell me about Pearl Harbor, OK?". 

The cutting remark – it represents a key piece of shared history – created a quiet, awkward moment in the room, with those present noting nervous laughter from officials. Takaichi appeared visibly uncomfortable, with one report stating she widened her eyes and appeared to hold back a sigh, shifting in her chair. 

The 1941 surprise attack on Pearl Harbor, Hawaii, brought the United States into World War II. For decades, US presidents have avoided making blunt or harsh remarks about this incident when meeting with Japanese leaders, choosing instead to focus on the current alliance. 

But of course, Trump couldn't have cared less about being rude; he loves to shoot off his mouth. That's his style of speaking: verbal aggression.

I just read on weirdkaya.com Thursday that one "Uncle Roger’s", which opened to the Malaysian public in November 2024, have shuttered for good. 

However, no official statement was issued regarding the reason behind the closure. The shutdown was brought to light in a Facebook post by Malaysia Shopping Mall, where the admin wrote that their “favorite Uncle Roger fried rice restaurant at IPC Shopping Centre is gone” and will be replaced by an eyewear shop. 

The admin even joked that they will have to have their fill of fried rice at a hawker centre instead. 

For the unversed, Uncle Roger’s Restaurant is an eatery founded by Nigel Ng, better known as Uncle Roger, a local comedian who earned online fame for his risible critiques of other online celebrities’ attempt at preparing Asian food. His facetious takedowns of food atrocities like Jamie Oliver’s fried rice have earned him a mammoth following. 

Unfortunately, reviews for his restaurants haven’t been the best since the 2024 opening of their first outlet at Pavilion Elite in Bukit Bintang, Kuala Lumpur with many complaining of exorbitant prices, small portions, and mixed food quality that often fails to live up to the hype. They commonly cite a lack of authentic "wok hei" (smokey aroma) and note that the experience is often deemed "mediocre" or even labelled a "tourist trap"! (That's what they say; I don't know!). 

With the closure of the IPC outlet, five Uncle Roger’s Restaurant outlets remain at Pavilion Elite; MyTOWN Shopping Centre in Cheras; Central i-City Mall in Shah Alam; Gateway@KLIA2, the mall adjoining KLIA2, the airport terminal primarily serving low-cost carriers; and Mid Valley Southkey in Johore. (😏You just wait; I expect to see more closures!) 

I'm really kicking myself trying to figure out why I did what I did! Why am I reposting about Uncle Roger in the first place? 🫣🫣🫣 

I've never been a fan of him and I have absolutely no interest to want to even try his fried rice! 😣😣😣

I guess this is one of those rare posts that sneaked into my blog! 

😬😬😬

Give McDonald's Fish-O-Filet An Upgrade

I'm hooked on McDonald's Filet-O-Fish sandwich! 

And I came across this suggestion that gives this favorite McDonald's menu item a conspicuous upgrade. 

Looking to double or triple the fish on your Filet-O-Fish? Add extra filets. Duh!

Want a British pub-style fish sandwich? Layer french fries in between the buns. 

Want to make it even more special? Pile on crispy strips of bacon, accompanied by lettuce and tomato. This offers a smoky, crunchy, and fresh element that mimics a high-end diner sandwich.

And while you're at it, you can load an extra slice of cheese, smother extra tartar sauce, or substitute tartar sauce for Big Mac sauce to increase richness and umami.

If I'm to combine everything, I bet you it'll be the ultimate comfort food! 🤪🫢🤗

Goodness, I'm feeling hungry now! 😋😋😋

Note: Since the Filet-O-Fish was created for the meatless Fridays of Lent – refer my post yesterday – it's important to note that this customization is not Lent-friendly. 

The 2025/26 Scottish Premiership title race has thrown up more twists and turns than any of its previous instalments. 

Champions Celtic, who have won 13 of the last 14 titles at a canter, have been chasing underdogs Hearts for the majority of the season. A resurgent Rangers, who sacked their head coach, sporting director and chief executive after their worst-ever start to a league campaign, joined the race in the winter. Now, a fourth force could be emerging, as dark horses Motherwell close in on the top three. 

When we examine the table rankings, Hearts sit at the top with 60 points from 28 games, with Rangers coming in second (56 points); Celtic are two points behind their Old Firm rivals in third, while Motherwell are four points further back but the last two have a game in hand. 

For sure, all four managers (featured below) are looking to make history – none of whom were in the post this time last year. 

To be honest, methinks, all four clubs have a more than decent chance of being crowned champions of Scotland.

But my money is on either of the Old Firm to deliver. It has to be noted that Hearts haven't won the league for 66 years. Motherwell's sole top-flight title was in 1932. And nobody outside Glasgow has won it for 41 years.

McDonald's Filet-O-Fish Sandwich: Origin

On February 16, I had blogged about the McDonald's Filet-O-Fish sandwich. Admittedly, it is a personal favorite.

Moreover, this item has become a popular menu item among those looking for a relatively healthy, low-calorie, or high-protein McDonald's menu item. 

It's also a best-seller during Lent, when the fast food behemoth sells approximately 75 million sandwiches in one 40-day period. 

In fact, this religious observation is one of the primary reasons the sandwich was first added to the menu by Lou Groen, the US owner of a franchise in Cincinnati, Ohio, in a neighborhood with a large Catholic population. After noticing how sales decreased during Lent and seeing how other local joints succeeded with fish sandwiches, Groen developed his own version of a fast food fish sandwich, creating a "special batter" for the fish filet. 

His version used a variety of fish that was tender yet somewhat pricey for the time: halibut. 

"I wanted halibut originally", Groen told USA Today. "I was paying $2 a pound for halibut. That sandwich cost me 30 cents apiece to make". 

However, McDonald's wanted to sell the menu item for only 25 cents. 

In the end, Groen was obliged to replace his choice of halibut (Family: Pleuronectidae; genus: Hippoglossus) with Atlantic cod (Gadus morhua). 

Nowadays, McDonald's uses Alaskan pollock (Family: Gadidae; genus: Gadus), a species of cod, in their Filet-O-Fish sandwiches. 

I'm not complaining because they're not using Dory fish! I generally avoid this type of fish because it has a reputation for being a product of, or synonymous with, industrial aquaculture. The farming practices have been criticized for poor, overcrowded, and unhygienic conditions.

Foreign Tourists Mistake Thai Funeral for Food Court

While looking for a place to sit and have refreshments, a group of foreign tourists in southern Thailand accidentally walked into a tented funeral area near a night market, mistaking it for a food court.

After being informed that the venue was hosting a funeral rather than serving food, the tourists appeared surprised and apologized before asking if they could remain there, Thai news outlet Thairath Online reported. 

The hosts agreed and went on to offer the tourists food and drinks, including Thai iced tea and traditional pastries, Singapore-based Channel News Asia reported. 

A video of the incident, which took place in Khanom District in Nakhon Si Thammarat Province, has since circulated widely online. It was first posted on Facebook on January 31 by Charantorn Chareomkiad, a family member of the deceased. 

In the clip, two Western men are seen sitting at a table arranged for funeral guests while a Thai woman serves them drinking water. 

Charantorn, who recorded the scene, can be heard joking in the background: "Let's ask them, do they think this is a buffet?" He then laughs as relatives continue serving food to the unsuspecting visitors. 

In Thailand, families of the deceased traditionally provide food and drinks to mourners and other attendees at funeral ceremonies as a way of expressing gratitude to guests and making merit on behalf of the deceased, Thai news site Thaiger reported. 

A similar misunderstanding occurred the following day when three siblings from the Netherlands entered the same funeral venue and attempted to order drinks and frozen cocktails, Thairath Online reported. They had mistaken the venue for an eatery after seeing people seated at tables. The visitors were surprised upon learning it was a funeral, but the hosts once again welcomed them and served them five plates and bowls of food, including curry. 

In another Facebook video of the second group of tourists posted on February 02, Charantorn wrote in the caption: "Foreigners came again, haha. This is a funeral! They asked whether it was a restaurant. Anyway, we served them food. They were surprised and happy".