Secretary = Personal Assistant by Sumantri

Secretary = Personal Assistant by Sumantri
Secretaries accomplish near-to-impossible feats such as juggling our schedules, keeping track of all the work we need to do, and generally making sure that our lives run as smooth as possible. All secretaries who do their job well are invaluable assets to any company, and yet they are probably some of the most under-appreciated professionals around. It might be because their work does not produce obvious successes like winning a major contract for the company or having the most number of sales in the last quarter. They say that behind every great man is a woman – well, they forgot to specify that behind every successful businessman is a great secretary, in recent Secretary Workshop held @ The Empire Hotel & Country Club, Brunei for all hotel’s secretary learnt all aspect related to be great secretary, today demand secretary become Personal Assistant rather than typing and scheduling meeting. Attended in this workshop all hotel’s administrator and secretary from all department and section. Hotel’s General Manager Desmond Acheson presenting a flower as appreciation to all secretary
witnesses by Raj Human Resources Director and Sumantri Executive Assistant - Rooms

Experience Sushi by Sumantri

Experience Sushi by Sumantri

Sushi is Japanese cuisine, cooked vinegared rice that is commonly topped with other ingredients, such as fish or other seafood, or put into rolls. Sliced raw fish alone is called sashimi, as distinct from sushi. Sushi that is served rolled inside or around dried and pressed layer sheets of seaweed (or nori) is makizushi .Toppings stuffed into a small pouch of fried tofu is inarizushi. Toppings served scattered over a bowl of sushi rice is called chirashi-zushi. Sushi is commonly eaten with condiments. Sushi may be dipped in shōyu, soy sauce, and may be flavored with wasabi, a piquant paste made from the grated root of the Wasabi japonica plant.
Today creativity presented this Japanese in many way that include Sushi in train where you can found as a trend in modern Japanese Sushi restaurant.
Photos taken by Amirah.

Experience “ Bunker Bistro “ @ The Empire Hotel, Brunei by Sumantri

Experience “ Bunker Bistro “ @ The Empire Hotel, Brunei by Sumantri
Bunker Bistro restaurant located @ The Empire Hotel & Country Club, Brunei Darussalam overlooking 18-hole Jack Nicklaus Signature Golf Course and the South China Sea. Remarkable décor, accentuated with raspberry maroon shades in fusion with warm yellow shades, nostalgic "swinging golfer" statuettes on the fine table setting as well as the chic Scottish-inspired, caddy-themed staff uniform.
The menu is featuring array of selection Asian and Western food. Open from 10 am to 10 pm on Monday on Thursday meanwhile starts with breakfast on Saturday and Sunday.

Roti Kosong by Sumantri

Roti Kosong by Sumantri

Brunei Darussalam 6th May 2010, In Brunei we call roti kosong, in Malaysia call it roti canai and in Singapore know as roti prata it is popular food in 3 countries but not famouse in Indonesia,Thailand and other asian country, originaly from India.Crispy adges and leave no trace of oil on your fingers. The companying fish or chicken curry is tick and teste. And teh tarik is the drink.

MV Shuttle Hope vessel from Muara to Menumbok experience by Sumantri

MV Shuttle Hope vessel from Muara to Menumbok experience by Sumantri
Brunei Darussalam 1st May 2010.My recent experience onboard with the ferry passengers MV Shuttle Hope vessel from Muara, Brunei to Menumbok, Sabah left on 24th April 2010 morning at 9.10 am
The vessel carried about 5 cars and 25 passengers but the capacity It can accommodate up to 45 vehicles and 200 passengers.
The journey takes under two and half an hours to reach Kuala Penyu Ferry Terminal, Menumbok at around 12.30 noon. Tickets are priced promotion at $49 for each vehicle including driver and passenger return, I was very lucky just right time trip to Kota Kinabalu with promotion price. Passengers will also have to pay a tax and landing fee @ Mebumbok.
Lead by Indonesian “Abraham “ captain with the rest of crew 10 in total, journey begin with “ doa selamat” ( blessing prayer ) followed by safety instruction. I managed to meet the captain and have picture with him at the captain room.
Journey from Muara to Menombok promised stunning view of papan island, Labuan island and more. I don’t really feel two and half hour due to busy with my camera.

Experience Chicken Rice by Sumantri

Experience Chicken Rice by Sumantri

Hainanese chicken rice is a dish of Chinese origin most commonly associated with Singaporean cuisine or Malaysian cuisine, although it is also commonly sold in neighbouring Thailand, and found in Hainan, China itself. It is based on the well-known Hainanese dish called Wenchang chicken . So-called due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia), the version found in the Singapore region combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region.
The chicken is prepared in traditional Hainanese methods which involve the boiling of the entire chicken in a bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating master stocks. This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as "oily rice" with Southeast Asian pandan leaves added sometimes served as rice balls rather than a bowl of rice, commonly known as Chicken rice balls. The rice is shaped into golf ball-sized orbs and served alongside the chopped chicken. This dish is eaten the same way as the regular version, making sure to get a portion of chicken, some rice and the soy and chili condiment into each mouthful. Older chefs argue that the rice was originally shaped into balls because it needed to be kept warm from the time it was cooked (often earlier in the day) until mealtime. The rice balls when stored in wooden containers, apparently stayed warm for a longer time. The other theory is that the rice balls were more portable and were easier for labourers working on plantations to transport from home. Today, rice balls are appreciated more as a novelty than anything else. Most dishes are served with sliced cucumber,chille garlic,ginger and soya sauce reflecting the Chinese preference for introducing some variety for a more complete meal.
Photos taken by Amirah at Shangrila hotel down town Kota Kinabalu-Malaysia