rasa dlm hati skang ni— SEBIJIK masa tunggu anak2 lahir dari ibunda mereka. hari2 merenung gambar yg ada, setiap inci dilalukan di mata. . membayang macam2 sampai ke bulan. segala benda, pelbagai rancangan. semua semata pada gambar di tangan. . haahahah. burt oh burt. . dan macam dulu2 juga, yg diseru setiap masa adalah nama yg dah siap ada. hahaha angau merentas spesis rupanya. . or maybe sbb terasa macam dia ni anak jua. hahahaah. . pengajaran utk yg lain2 yg nak import masuk kereta yg tak ada di malaysia— benda paling nombor satu adalah pastikan kita dah standby tangan yg boleh handle dia. . motorhome, caravan and camper bagai ni semua, mmg ramai power2 kat malaysia ni. insyaallah dptkan yg betul2 tangan serasi dgn apa yg kita bawa masuk. kami suami isteri mmg org seni, tapi bab2 auto— tak pernah nak buat sendiri. . ayah mertua masa aku baru2 kawen dulu pernah cakap ni waktu dia tgk aku dtg bawak kelisa convert deto maso koya layan k-car walhal ikut2an je dulu haha: . “org belajar bertahun, kerja beribu2 inggit sebulan, jadi pakar dlm bidang kereta ni. setiap skru berpusing dia tau kenapa kena dan mesti. dia dah pastikan ni kena kat sini. tu kena kat situ. takkan lah kita yg entah siapa2 ni rasa kita lagi terrer nak bikin, tak pikir safety ni— lagi pandai dari dia” . sadaqallahul ‘azim lah muka aku kecik kat situ haahahaah. . burt ni kami beli utk keselesaan anak2 utk kami hangkut ke mana2. mmg takde plan nak DIY apa2. ramai juga yg suggest kami try gitu gini. tak dpt la jack. 1) kami xde bakat. 2) kami nak senang hahaaha. . dah nak dekat sebulan burt berpindah dari tangan ke tangan. lain org lain pakarnya satu2. takpe. biar lambat, asal selamat. safety safety safety. nak buat jalan jauh weh. kot kang tgh jalan2 roboh macam bas ekspres cik kiah ke sukan komanwel— mati. haahah. kita dah berempattttt. sorang OKU pulak. hahaahah. TOKLEH BAYANG HAAHAHAH. . anyway, insyaallah make du’a for us all ya. insyaallah sblm jalan jauh2 keluar tanahair, nak keliling malaysia dulu. susur dari sepang ke selatan, naik pantai timur, cross langkawi, turun balik. mmg nak cari razip memon seluruh kawasan hahaha. tolong bawak tempat2 makan best. . promise? . #BurtEmpat

My very first @dyson !!! I never thought a piece of home aplliance could make me this happy but it can !! This is the latest Dyson V12 vacuum cleaner which just launched in Vietnam and omg guys, it’s a world’s difference to the vacuum cleaner I have right now, which was also not cheap. Check my insta stories for why I love it so much ☺️🖤 I haven’t been this excited in a very long time. Is anyone else here a Dyson convert ? Also where can I buy the kids Dyson vacuum cleaner toy, I really want to buy it for JJ & Chiu to match 😍 #juliadoandiary (also I had also tested it for the vlog when I took the photos, hence the hair 😂)

at the newly open @revolver_sg where Indian spices meet fire and finesse. (Invited) As word about the food prepared either in a Tandoor, over a Sigri (Hindi for “wood fire”) or on a Tawa (hot plate) by Executive @chefsaurabhudinia, Head Chef @farizfarizz, @zellvie, @amaritkaur and @zahidah_angullia has spread rapidly, the restaurant is already fully booked several weeks ahead. However, thanks to co-owners @sameer.sain and @kashmab, @huatkaliao and I had a wonderful dinner there earlier this week where our tastebuds were led on an elegant adventure. Revolver offers 3 tasting menu options - the “Discovery” ($139++), the “Experience” ($179++) and “Vegetarian” ($129++) but Sameer had curated us a special menu. So we began with stuffed courgette flowers like no other. The charcoal and Yarra wood-grilled blooms, stuffed with mashed, spiced and cooked paneer that’s flown in twice a week from New Delhi, were a mind-expanding explosion of aroma, texture and tastiness. Chef Saura’s second course of nasu (Chef Fariz explained to me they chose this more expensive Japanese eggplant for its consistent high quality) could convert any die-hard meat-lover. To the delight of our palate, the smoky soft vegetable cavorted merrily with Pico de Gallo, pine nuts, tamarind chutney and a sauce concocted from cashew nut, white sesame seeds and coconut. The air-flown #Paneer made another appearance. This time, slit open, stuffed with ground cashew nut and khoya (a milk fudge enjoyed widely across the Indian subcontinent) and charred. The accompanying vegetarian Goan sambal concocted from black pepper, curry leaves and malt vinegar provided mouthwatering contrast. Chef Fariz served us barramundi from @kuhlbarra after. Cooked in the tandoor and finished over coals, the twice-marinated (first with turmeric, chilli, herbs, salt and pepper, the second round with yogurt) fish was truly moist and crisped-of-skin. I enjoyed it most with lots of juice from the burnt lemon. By the way, here’s a fun fact: all the colourful ceramic ware at Revolver was designed by Head Chef Saura and made-to-order in India. It was egg on egg “egg-tion” next. The runny-yolked scotch egg was fantastic solo. But…