Dining at Albee’s Kitchen has somewhat become a weekly ritual since we discovered this little gem in May this year. Located in Campsie on the southern end of Beamish Street at number 282, Albee’s is definitely the best, and most authentic Malaysian restaurant I have tried in Sydney so far. However, let me clarify that the food at Albee’s leans more towards the Malaysian style of Hakka, Hokkien, Hainanese and slightly Cantonese style of Malaysian cooking – In other words, Nyonya-style Malaysian cooking or Straits-Chinese.

The exterior of Albee's - They have quite an array of photos which definitely helps the decision-making process while waiting for a table!

As Malaysia is a country with a very diverse culture, Malaysian food doesn’t necessarily mean Rendang, Goat Curry and Roti Canai. There are three main types of Malaysian food that I’d like to specify – Malay, Malay-Chinese and Malay-Indian. These three styles of Malaysian food represent the three main cultures in Malaysia. But having said that we cannot forget the various other ethnic foods from other cultures and tribes in Malaysia as well.

Albee’s Kitchen is a small, family run business. The ambience at Albee’s is nothing to write home about – it’s relatively cramped, and expect to share a table with other patrons. They do have a more private dining area out the back – usually reserved for larger groups or really desperate customers! The setting actually reminds me of a typical Malaysian canteen.

The ambience at Albee’s never bothers me – when the food arrives I’m pretty much in heaven! And the food never dissappoints either- Another amazing fact about Albee’s food is the price. Mains range from $7.50 – $28, and the portions are astronomical. We always end up with leftovers and doggy bags without fail! Otto has a collection of Albee’s leftovers in takeaway containers in his freezer. Definitely good value for money!

The customer service at Albee’s is great too. I got a bit friendly with one of the ladies who works there, and we usually have a little banter in Mandarin – she’s got a rather comical sense of humour. During one visit with Otto, as we were paying at the counter she said to me in Mandarin, “I notice you guys always split the bill. Is he not your boyfriend?” – That comment had me in stitches. Enough said.

My three favourite dishes at Albee’s is their Hainanese Chicken Rice and their Fish Head Curry and Asam Pedas Fish Head Curry (Hot and Sour). As I am a regular at Albee’s, you can be sure that this post will become bigger over the months!

Sambal Belacan Eggplant - Eggplant stir-fried in Albee's famous sambal belacan sauce. Belacan is a paste made out of fermented shrimps and has a very strong aroma and flavour. This dish also has a generous helping of chillies giving it that extra kick. A tad oily, but still deelish!

Prawns and Petai (Abacus beans) stir fried in spicy chilli sauce. Abacus beans grow in a very long and narrow pod very similar to sea beans and is quite bitter. You'd like this if you're a fan of bitter gourd. This is a popular Nyonya-style dish or Straits-Chinese, meaning West-Malaysian-Chinese.

The original Fish Head Curry - This version has a thick curry sauce that has a Malay-Indian influence. As you can see this is a pretty hefty dish and can easily feed 4 people! The fish head is cut into smaller portions and is served with okra, eggplant and fried tofu. Strong, rich and spicy just the way a good fish head curry should be. Also served in a claypot which contains alot of the heat. I highly recommend this!

Penang-style deep fried crispy fish with sweet sauce - This is awesome. The fish is very crispy on the outside, yet the flesh is tender. The sauce tastes like it is a combination of XO sauce, plum sauce and dark soy sauce. It's very sweet, and has a generous helping of fresh chopped birds eye chillies and shallots. Very fresh and tangy!

Stir-fried Long Beans with Spicy Belacan sauce - One of my favourites. The beans are firstly deep fried, then re-fried with fermented shrimp paste (Belacan), fresh birds-eye chillies and onions. Not the healthiest, but heh! It's too delicious to consider the health repercussions.

Asam-Pedas Fish Head Curry / Hot and Sour Fish Head Curry - This is the other version of fish head curry available at Albee's. This version is cooked in a spicy tamarind, tomato and chilli-based curry sauce and is also served with okra, eggplant and fried tofu with a dash of raw Spanish onions. This version tastes quite different from the original fish head curry and is slightly sweet from the tomatoes and sour from the tamarind they use in this dish. Hits the spot each time! Highly recommended!

One of the best parts of the fish head - The eyeballs! The eyes have a soft and fishy jelly-like texture and is considered a delicacy. Not for the faint-hearted! But then again, you should give this a go. It's delicious contrary to infamous hear-say.

Another close-up of the fish eye - Check out the gelatinous texture! Just be careful not to bite into the hard bit of eyeball in the centre, you could hurt your teeth.

Otto about to savour that succulent piece of fish eye. That's the first thing he searches for in the curry before he eats anything else.

Malay-style fried glutinous (sticky) rice - Not your typical fried rice dish! This version uses glutinous rice which is sweeter, starchier and has a stickier texture than normal rice. This dish is fried with egg, chicken, prawns, Chinese sweet sausage, shallots, peanuts and dark soy sauce. Definitely a richer version of the regular fried rice!

Nasi Lemak with Chicken Rendang - Albee's have a few versions of Nasi Lemak. They have Nasi Lemak served with either Prawn Sambal, Beef Rendang or Chicken Rendang. Quite authentic but I prefer the coconut rice to be cooked with turmeric as well!

Crispy fish with Asam Sauce - Like the Penang-style fish, this one is also deep fried before the sauce gets poured over the top. The sauce for this dish is a combination of Tamarind paste, tomatoes and chilli. It tastes quite similar to sweet and sour fish but has a stronger Tamarind flavour. The way this dish is prepared at Albee's is exactly how it's done in my family! Totally brings back fond memories from my childhood.

Spicy Sambal Prawns cooked in a tangy sweet sauce with lots of fresh chillies - This dish also has a hint of some Belacan (shrimp paste) in the mix.

Also known as the 'Four Treasure' dish, this four-bean stir fry is a combination of okra, snake beans, abacus beans and snow peas stir-fried in a Belacan (shrimp paste), birds eye chilli and onion sauce.

Albee's latest addition to their fish head curry range - The Nyonya fish head curry. It's a cross between the original and the asam version. The Nyona fish head curry tastes quite similar to a richer version of laksa with extra tomatoes and also comes with the usual okra, eggplant and fried tofu.

One of the star dishes at Albee's: Their Hainanese steamed chicken. They've got the authenticity of this dish down to a T, and tastes exactly like how my grandma would cook it back home. Of course, they also serve the original Hainanese rice simmered in chicken goodness upon request!

The exterior of H&H Kopitiam - nothing too fancy but the food speaks for everything else! The case to the left contains steamed pork and chicken buns which I didn't get to sample unfortunately!

Armed with my giant Nikon, the shopkeeper thought I was from the local council checking up on her establishment when I started taking photos around her shop! She relaxed abit when I told her I was just genuinely there for the food… To be honest, even if I was from the council, I wouldn’t be worrying too much as the level of hygiene at H&H Kopitiam is pretty good.

The little unit where they prepare the noodle soup dishes. One vat contains a clear fish broth while the other one has the curry soup.

The menu at H&H is very straightforward – you can either have dry or soup noodles ranging from vermicelli, egg and flat rice noodles together with their selection of stuffed tofu and vegetables. They have two kinds of soup; a clear fish broth and a spicy curry. You can opt to have a combination soup with all the toppings, or you can pick your own selection from their glass display.

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Their simple, uncomplicated menu!

They have quite a wide variety of veges and tofu that are stuffed with finely minced fish meat. The stuffed veges on display are eggplant, bittergourd, chilli and okra. The quality of the food at H&H is pretty decent – all the veges and tofu are cut in generous sizes and taste fresh.

An array of stuffed tofu, bittergourd, eggplant, chilli, okra, fishcakes, fishballs, and deep fried crispy tofu.

Besides stuffed veges, they also have fishcakes, fishballs and deep fried crispy tofu. You can actually pick the number of items to go in your soup and they will charge you by item. If you’re just after a light snack, you can just order the stuffed veges and tofu without any soup or noodles.

You can select whatever you want on display to go in your noodle dish.

Their most popular dish is the special curry as was recommended to me by a few people. Being a fan of all things spicy, I ordered one of these with a combination of stuffed eggplant, bitter melon, chilli, tofu and fishcakes with a serving of flat rice noodles. However, when the bowl arrived I noticed that the portion was quite small compared to alot of other noodle soup restaurants around town.

Special Curry with Flat Rice Noodles, Stuffed Eggplant, Chilli, Bittermelon, Fishcakes and Tofu.

The special curry soup was very tasty but I found it too oily, as you can see in the photos. There literally was a thick layer of oil on the top and to get to everything else in the bottom of the bowl one had no choice but to drink the oil too! The oil is from the coconut milk they use in the curry soup base. As it gets cooked, coconut milk slowly unleashes all its fatty goodness upon its bowl-mates!

Special Curry with Egg Noodles and a combination of fish cakes and stuffed veges.

This is probably the first time I have eaten a curry soup like this in Kota Kinabalu. The other curry soups I have tried were either Laksa or Tom Yum whereas the H&H Curry Soup had a very stong curry leaf flavour to it and wasn’t sour like Tom Yum. Despite being too oily, it was still delicious and I would definitely be going back to H&H to try the other dishes on offer. Meals here are very cheap and range from RM4-7.

Krishna's branch at Jalan Lintas boasts two shop lots across the road from one another while one of them is a 2-storey shop with airconditioning upstairs.

Located in the Grand Millenium Plaza along Jalan Lintas, Krishna specialises in South Indian style Fish Head Curry and the famous Banana Leaf set meals with a Malaysian touch. Sometimes I wake up in the middle of the night craving food from Krishna’s. It’s harder now that I no longer live in Sabah – A meal at Krishna’s is now an annual event when I return to visit the folks.

Recently when I was back in Kota Kinabalu, my folks took me through the old ritual of lunching at Krishna’s. Once again, the experience was as memorable as the last. So what is the deal with Krishna’s Curry House? The answer is simply unrivalled dizzying-deliciousness. Putting this down on paper is impossible, one must experience the food in person at Krishna’s to fully understand where I am coming from.

Meat Curries on Display

Typically, a meal at Krishna’s for me involves the Fish Head Curry and Banana Leaf Set Lunch which consists of a platter of fish head curry and all-you-can-eat vegetables and rice. There are different fish head sizes available to suit – ranging from small to monstrous! The fish head curry is priced depending on the size of the fish head. A medium-sized one would cost around RM28. On Fridays and Saturdays, Biryani Rice is also available from the menu.

A typical lunch meal at Krishna's - Fish Head Curry, Vegetables and Rice.

Biryani rice and an array of delicious spicy vegetables - bitter gourd, long beans and spinach.

The types of vegetables and curries on the menu change on a daily basis which makes for great variety. The food at Krishna’s is never too salty or greasy and has the perfect balance of spices. Whenever you order the banana leaf set meals, the waiters will bring you a selection of veges in these tin pots. There can be up to 6 different types of vegetable dishes in one meal setting (lunch or dinner) and one is always spoilt for choice!

A selection of vegetables is brought to you - clockwise from left: Eggplant cooked in spicy tomato sauce, chopped long beans with mustard seeds and melon curry.

A closer look at what came out of the tins... From left to right: Melon Curry, Long Beans and Eggplant.

One of my favourite vegetable dishes from Krishna's - Deep Fried Crispy Bitter Gourd Chips!

The star of the show is of course the Fish Head Curry – I’m never too sure what kind of fish they use – from memory I remember Krishna mentioning something about Ikan Putih. The reason why I rate the fish head curry here so much once again comes down to taste and also freshness. I still can’t get over how fish head is SO underrated outside Malaysia! It’s probably the best part of the fish, especially the eyes and cheeks!

A medium sized fish head is sufficient enough to feed a group of three. If you look at the photo long enough, you will be able to smell the wonderful aroma of the fish head curry.

The fish here is sourced daily from suppliers and I have never once tasted a less-than-inspiring piece of fish head from Krishna’s. The curry sauce has just the right consistency and isn’t too thick or watery. They use lots of tomatoes in the sauce to give it a tangy, sour bite which compliments the fish very well. There is also a generous serving of Okra in the fish head curry.

The Banana leaf set lunch is not complete without a hearty serving of hot rice, topped with dollops of curry sauce!

Most of the time, you’ll get to see Krishna and his wife at the restaurant. Sometimes his boys also help them out. He is a really friendly and jolly fellow who loves to interact with his customers – just how a restaurant host and owner should be. Getting back to the earlier comment I made about Krishna’s hairstyle, he used to sport a ponytail way back in the 90’s…

A photo opportunity with the man himself!

The Delicatessen Bake Shop at The Hyatt Hotel

Only recently a friend of mine told me about their famous Asam Pedas or Hot and Sour Oxtail Puff. To combine french puff pastry with a local delicacy, how could I possibly NOT sample this? I made a quick dash to the Hyatt to investigate this for myself. Upon entering the shop, I asked the lady and she directed me to a glass display cabinet and lo-behold! There they were… At RM7.90 a pop, they had to be good!

I purchased one Oxtail puff and took it home for some serious analysing… And yes I measured it with a ruler, and it was a good 20cm in length! Don’t mind the lack of presentation, but the oxtail puff was bulging with a delicious meaty content waiting to be consumed!

I proceeded to slice the Oxtail puff in half and thanks to a good macro lens, I was able to capture a steaming close-up of the hot and sour Oxtail goodness inside the puff pastry.

The verdict? Everything I expected and more. The puff pastry was flaky on the outside yet was soft and buttery when bitten into. The pastry contrasted well with the sour and spicy flavours the Oxtail was cooked in. As for the Oxtail, it was cooked to perfection. Extremely tender but with a bit of bite, the meat itself wasn’t too chopped-up and minced. There were generous large chunks of delicious Oxtail in the puff.

I’m definitely going back for more. I reckon the Oxtail Puff would be great for tea-parties – you can pre-order in advance from The Delicatessen and they can bake them fresh for any function. Totally scrumptious!

Snack: Dairy Milk Chocolate, Crackers and Cheese, Bread and Butter. Entree: Pesto Penne Pasta Salad. Main: Spicy Lamb Kurma with Rice and Steamed Veges.

The food on Malaysian Airlines is always dangerously scorching hot, fresh and DELICIOUS! Not to mention the copious amounts of FREE booze you can drink until you pass out as I have experienced in past flights – great for a deep sleep on a long journey! Besides serving great food, I must also give credit to the fantastic in-flight service from the cabin crew.

Crab, Prawn and Fish with Mayo and Salad Roll for breakfast - this had a hint of Wasabe in it!

Earlier this year, I recall being on a flight from Sydney to Kuala Lumpur when my companion and I were served by a lovely lady who kept on bringing us cans of cold Carlsberg. I eventually dozed off, and when I woke up there were TWO new cans on my fold-up table! She definitely was the magic beer fairy of the journey – too bad I can’t remember her name.

Snack: Ferrero Roche Chocolate, Loacker Chocolate Wafer Sandwich and Pink Guava Juice. Main: Chicken Satay with Peanut Sauce served on Spicy Sambal Fried Rice.

On long haul flights, you get 2-3 meals while on shorter flights you either get snacks or 1 full meal depending on the length of the journey. As a fan of MAS food, I thought this would be worth posting! I will be adding to this post in the years to come – In the meantime, enjoy these photos of yummy MAS food!

Snack: Fresh Fruit Salad and a mini Kit Kat bar. Main: Spicy Deep Fried Fish with Chilli Sambal Sauce on Rice and Steamed Veges with Oyster Sauce.

A closer look at the Spicy Fish main...

Entree: Smoked Salmon Salad, Main: Ayam Masak Merah (Chicken in Red Sauce), Pineapple Curry and Steamed Rice. Snack: Ferrero Roche Chocolate, Garlic Herb Cheese and Crackers.

Sandakan Curry house specialises in South Indian food with a Malaysian touch. Compared to North Indian food, the Southerners don’t actually use much cream at all in their cooking. Chilli also plays a vital role in South Indian cooking and can be very spicy compared to its creamy counterpart. Their specialty dish, I’m assuming, would be the Fish Head Curry that we ordered.

There isn’t much Indian food in East Malaysia as the majority of the Indian population resides in West Malaysia. The most common type of Indian food available in Sabah are the banana leaf and fish head curry set meals. There are also other curries that are available such as mutton and goat which is very popular amongst the locals, as well as rotis and naans.

We ordered the Fish Head Curry Set Lunch for two. Contrary to what many people say about fish head, depending on the size of the fish (duh!) the head is actually very fleshy and has some of the softest and best parts of flesh from the fish, The cheeks and eyes are one of my favourite parts! With this set lunch menu, you also get a choice of plain rice or Biryani, a selection of vegetables and other curries from their glass display cabinet and some papadams (deep fried crispy crackers with cumin seeds).

We went for the Biryani rice (rice cooked with cumin, cardamom, raisins and star anise) which also came with large chunks of chicken. The selection of veges we picked were cabbage with mustard seeds, garlic spinach and bitter gourd curry. Indian set lunches also come with some Dhal (lentil stew) and a spicy vegetable soup, which we also got. Instead of plates, the entire meal is served on a banana leaf which adds to the flavour, hence the name ‘Banana Leaf Set Lunch’ – An economical way to avoid excessive dishwashing later!

The verdict? Very tasty. The pot of fish head curry actually contained about 5 medium-sized fish heads, which is quite unusual. I’ve always seen them served as one whole big head! The curry sauce to this was very tangy as they had cooked it with lots of tomatoes and added okra as well. The Biryani was well seasoned with spices and wasn’t too salty or greasy. The veges tasted great too except they were slightly cold. We definitely got a lot of variety on our banana leaves that day! The entire meal set us back around RM55 with beverages included, which is approximately $20. Not bad! If you’re ever in Sandakan, drop by Sandakan Curry House to taste-test this meal for yourself.

The term ’stall rice’ means food that is usually sold from a street food vendor at their food stall. In the above picture I can pick out beef liver curry, deep fried fish heads, tuna curry, prawn sambal, eggplant sambal and stir-fried water spinach in garlic.

The Centrepoint Shopping Mall in Kota Kinabalu has a food basement level with a few Nasi Warung eateries. All dishes are prepared in the morning and kept hot throughout lunchtime. It’s one of my favourite meals to have because of the variety and flavours you can get just on one plate. Sometimes when dining with friends or family, it becomes a competition on who can pile the most food on their plate (and finish it).

More choices at a neighbouring stall – Pumpkin curry, spicy fish cakes and crispy skin prawns are amongst the food on display here.

There are literally HUNDREDS of different dishes to choose from, and one can never get tired of eating Nasi Warung on a daily basis. It will probably take many years to actually try ALL the Nasi Warung dishes in Malaysia. Many of these dishes are traditionally Malay, but there are also alot of Indonesian-inspired cooking styles as well. Chillies and curry spices make up the majority of flavours in most dishes as well as an abundant use of coconut milk in the curries.

Stir-fried beansprouts, fried cucumbers, grilled fish and vegetable curries cooked in aromatic spices and coconut milk.

Nasi Warung is a smorgasbord of bizarre and rare ingredients – Animal parts and strange plants aren’t spared either, everything from chicken hearts, chicken feet, beef liver, giblets, squid ink, fish roe, banana heart, ferns and pumpkin shoots are used to create an array of sensational dishes. One is always spoilt for choice when it comes to selecting food that will only fit on one plate! Sometimes I linger too long around the food deciding what to eat, much to the annoyance of other patrons in line.

Help! Where does one even begin? Check out the large dish of steamed Okra and Angle Beans.

There are around 5-6 different Nasi Warung restaurants in the basement of Centrepoint Shopping Mall. Picking one to eat in is a task in itself, let alone deciding what food to have. If you want to experience good Malay cuisine, paying one of these eateries a visit is a must. You’ll be blown away by the array of food and cooking styles – Also, you’ll get to savour many types of dishes providing you bring a few people along so you can share your meals.

A closer inspection at my lunch above: Clockwise from left: Beef Rendang, stir-fried cakur manis with garlic, spicy green beans, a piece of grilled stingray, ferns in sambal and spicy bamboo shoot cooked in coconut milk. The greyish-looking plant matter in the picture below is banana heart.

My plate of Nasi Warung which had 6 different servings of food cost a measly RM6, which comes up to around $2. For that amount of food for so little money, it’s definitely a bang for your buck especially if you’re travelling on a shoe-string budget. This really is a satisfying meal plus you get your daily intake of meat, carbs and vegetables all at once!

When you arrive at this restaurant, you have to go out the back to pick out your own slice(s) of stingray! The stingray here is always fresh and is caught locally around the shores of coastal Sabah.

Kedai Kopi Chuan Hin is situated at a shop lot on the corner of Jalan Lintas and Luyang, in Kota Kinabalu, Sabah (a mouthful, no pun intended) and is a popular dining destination amongst the locals. My parents and I have been dining at this restaurant for nearly two decades, and their food never dissapoints. Chuan Hin usually only serves food during dinner time and they rarely open during the day.

The stingray is priced by weight – These two chunks cost around RM25 (approximately $12)

Chuan Hin has two main specialties: grilled stringray in banana leaf, and dumplings. These are two dishes that we always order when we eat there. They also serve a wide range of vegetable stir fries, noodles and grilled beef. The stingray is wrapped in a banana leaf and topped with a mild sambal, then grilled on an open fire to crispy perfection. To top it off, the stingray is drizzled with kasturi lime juice to maximise the flavour.

Grilled to perfection – stingray is one of my favourite fishes because of its soft, tender flesh and crispy skin when grilled. The texture is quite similar to a very tender piece of chicken and doesn’t have an overly strong fishy taste.

A meal for three to four people at Chuan Hin would cost around RM50-60 ($30) and is quite reasonable given the great quality of the food. The ambience at Chuan Hin is not something to write home about but the food certainly makes up for it. Chuan Hin probably does the best stingray in Kota Kinabalu and I highly recommend it!

Kasturi lime goes well with this fish as it brings out the flavour and also adds a tangy hit to enhance the sambal flavours.

Chuan Hin’s other specialty dish – Dumplings. Pictured are the fried garlic-chive dumplings. They also serve a minced pork version. You can choose from steamed or fried dumplings. I personally like the fried ones because they’re crispy on the outside!

A meal at Chuan Hin is not complete with their famous fried vermicelli dish. It’s a combination of vermicelli, fish cake, prawns, chicken, egg, bok choy and bean sprouts. We never order rice when we dine here – it seems that the vermicelli has replaced it!

Last but not least, some greens – A plate of stir fried Cakur Manis (Sauropus Androgynus) with Garlic. Cakur Manis is a rich and sweet leafy vegetable with a crunchy stalk that tastes a bit like spinach.

*BURP*

The broth consists of a blend of tea, traditional Chinese herbs, star anise, soy sauce, cinnamon and sugar. The eggs are cooked in their cracked shells so that the flavours seep through. The smell of the broth is actually quite overpowering, but the eggs themselves taste sweet and you can taste more of the star anise and cinnamon rather than the herb blend, which is what gives out the strong aroma.

At RM2 per egg, herbal tea eggs are a cheap and healthy snack alternative – you get your protein intake and at the same time you benefit from minerals the tea and herbs provide while keeping you fuller for longer! Move over, Tokyo Bananas!

The Betel Nut is from the Areca Palm, and is actually called an Areca Nut. I believe the leaves are called the ‘Betel’. But for some reason the name ‘Betel Nut’ just stuck with me while growing up. I remember the old village ladies always had a supply in their waist-pouches. They were terrifying creatures with yellow teeth – something which the Betel Nut does to you. As you chew, it excretes a bright-orange sap which, well, makes you look like the old village womenfolk – while giving you a head rush as though you’ve smoked 15 cigarettes in one sitting.

The Betel Nut ‘Kits’ are widely available at the local produce markets all over Sabah and this kit usually consists of the Betel leaves, a few grams of ground limestone chalk, tobacco and that other weird brown thing in the pictures which I cannot describe. These ingredients are then folded with the Betel leaf into a small parcel, placed under your gums and chewed slowly. Before you get excited, I can tell you now that the combination of ingredients does not taste great – a symphony of bitter musk and cat sweat will assault your senses in more ways than one.

The one thing that we all forgot to mention to Otto was that he actually needed to spit out the fluid remnants from the first chew – the result was a heavy head-rush, a sharp grip on my shoulder followed by left-footed stumbling on Otto’s part. The effect for first time users is quite similar to having lots of cigarettes in one hit – that ever-familiar head-rush a morning smoke gives you but tenfold. Needless to say, the oral contents were abruptly spat out in utter disgust followed by some incomprehensible muttering of sorts and cheers from the market crowd.

Spat out!

The funniest thing for me about this experience was that all the locals in the market dropped what they were doing and just stood and watched while Otto had a go at the Betel Nuts. Because Sipitang is quite a remote village, not many tourists actually venture out there. It must have been a field day for the locals to witness a Mat-Salleh trying Betel Nut at their local market. There was alot of giggling, wide-eyed staring and pure astonishment that day. Unfortunately for Otto, he suffered a bad headache after his experience and had to be carted home for a long nap in an air-conditioned room.