Recent Posts

Second edition of Kuala Lumpur Cocktail Week returns

Second edition of Kuala Lumpur Cocktail Week returns

The highly anticipated Kuala Lumpur Cocktail Week (KLCW) is set to return for its second edition from April 22 – 27, bringing together cocktail enthusiasts, industry professionals and some of the world’s best bars for a week-long celebration of mixology. Scheduled to take place across 

Refreshing Sessions with Heineken

Refreshing Sessions with Heineken

Heineken Refresh Your Music is back to elevate the music experience beyond refreshing playlists. This year, it’s breaking social bubbles and redefining how music brings people together. Heineken is shaking up the scene with REFRESHING SESSIONS—a bold new pop-up music series crafted to ignite unexpected 

Firing it up at Charr Dining

Firing it up at Charr Dining

A slow ascent to the 43rd floor, and you’ll find CHARR Dining, a cozy wood-fire BBQ restaurant that delivers a culinary experience where fire, flavour and artistry converge. Rooted in the age-old tradition of charring, CHARR masterfully blends the boldness of primitive wood-fire cooking with the unmistakable intensity of Cantonese ‘wok hei’ (literally translated as breath of the wok) — a technique that captures the essence of heat and smoke to create an unparalleled depth of flavour.

The name CHARR was inspired by the ancient cooking method of charring, using high heat over an open flame to unlock bold, smoky flavours. This technique, celebrated for its ability to enhance natural ingredients through caramelization and the Maillard reaction, is at the heart of CHARR’s culinary philosophy.

The large open seating area houses a long mahogany bench alongside tables at the side of the tall glass windows as well as a long bar counter top dining space for chef table experiences. What’s even more attractive is the view outside from the balcony which boasts a bird’s eye view of the city skyline, and an even more amazing sight at night when the night lights come on.

CHARR Dining was born from a deep-seated passion for creating unforgettable dining experiences. With over a decade in the food and beverage industry, the founders envisioned a space that celebrates bold flavours, meaningful conversations and fine ingredients.

“We wanted to craft a restaurant that doesn’t just serve food but tells a story with every dish. Our approach isn’t about chasing trends—it’s about perfecting timeless cooking techniques that highlight the natural beauty of each ingredient,” says Chef Leong Chee Mun, co-founder of CHARR Dining.

CHARR’s menu is an exploration of wood-fired BBQ infused with global influences. Signature dishes include:

*Pommes Anna with Herbs Crema & Smoked Trout Roe – A luxurious rendition of a French classic potato dish, featuring buttery, crisped potato layers complemented by nutty brown butter, creamy herb-infused crema, and briny bursts of smoked trout roe. – straightforward execution with taste heightened by the luxurious roe.

*Chicken Wings with Pad Kra Pao & Fermented Hot Sauce – Deboned, spice-infused Thai Pad Kra Pao chicken wings paired with a house-fermented hot sauce for an interesting blend of heat, umami and texture.

*Seasonal Fish with Singapore Laksa – Fresh fish immersed in a rich, aromatic laksa broth, merging the best of Southeast Asian flavours with CHARR’s signature wood-fired depth – I didn’t get to try this, but my media friends who did said this was excellent, a lovely marriage of the taste of laksa with fresh fish.

*Burnt Onion with Smoked Stracciatella & Chimichurri – Smoky-sweet burnt onion paired with creamy smoked stracciatella, vibrant chimichurri, and delicate smoked trout roe. – this was interesting although I can’t fathom paying so much for onion. In all honesty, it wasn’t extraordinary for me.

*CHARR White Corn with Fermented Jalapeño, CHARR Spice & Parmigiano Reggiano – Fire-kissed corn elevated with bold fermented jalapeño heat, a house spice blend, and aged Parmigiano Reggiano. White corn is not easy to find, and doesn’t come cheap. The simple elevation of spice melded with the natural sweetness of the corn nicely.

The menu features a range of price points and portion sizes. Starters are from RM25 onwards, which is quite affordable, but only one mouthful, just enough to tingle your senses.

For our media preview, we also had a chance to savour foie gras on brioche, and minced beef tongue on mini naan. These were quite delectable.

Sanchoku Wagyu MB 7

The bar at CHARR offers a carefully curated selection of signature cocktails, wines and locally crafted beers to go with the smoky food flavours.

For those seeking a refined yet relaxed dining experience, CHARR welcomes all who appreciate great food and hospitality. The restaurant’s design seamlessly integrates cultural and artistic elements.

“Inclusive hospitality is at the heart of CHARR. Every guest—whether a first-time visitor, a loyal regular, or a seasoned food critic—receives the same level of warmth and attentiveness,” says Chef Xing Wah Yin, co-founder of CHARR Dining.

“We want everyone who walks through our doors to feel like they’re part of something special,” added Kenneth Ngai, co-founder of CHARR Dining.

Charr makes a welcome debut on the already busy KL food landscape, offering a different facet to cooking in a prime dining space.

Add: 47-3A, The Manor, 3, Persiaran Stonor, Kuala Lumpur. hp: 017-894 5447

Location

47-3A, The Manor, 3, Persiaran Stonor, City Centre, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

CHARR Management Team

Chef Leong – Chef Owner (Operation Director)

Chef Leong, originally from Kuala Lumpur, began his culinary journey at a 5-stars Luxury Hotel in Kuala Lumpur. Afterward, he spent 8 years in Singapore, contributing to the opening to one of the celebrity restaurants at Marina Bay Sands. Later, he worked at esteemed establishments like the one-Michelin-starred Restaurant and a Modern South Indian Cuisine Restaurant. With experience from renowned restaurants and hotels, he brings a wealth of expertise to the table.

Chef Xing – Chef Owner (F&B Director)

Chef Xing, originally from Malacca, has 11 years of culinary experience. For the past 9 years, he has worked in Singapore at prestigious restaurants in a celebrity restaurant at Marina Bay Sands and, most recently, at the acclaimed 1 Michelin Star and is ranked among the world’s top 50 restaurants.

Kenneth Ngai – Co-Founder (Sales and Marketing Director)

Kenneth has been deeply entrenched in the dynamic world of real estate since 2014, where his leadership flourished as he guided a team of over 80 members in 2018.

Presently, he spearheads the development of a trading and export company, leveraging his expertise and entrepreneurial spirit to navigate new horizons in business.

All about tofu at Dubu Dubu

All about tofu at Dubu Dubu

Dubu dubu means tofu in Korean so naturally that’s the main focus this restaurant named as such. It’s in every dish in the menu and while it was a lot of tofu to eat in one seating, it was all good and nourishing. Owned by 

Pasta at San Lou

Pasta at San Lou

Finally visited San Lou Pasta Bar one weekend and happy to report that it was a most enjoyable meal. Translated, it means 3rd floor, located in a residential condo in Kelana Jaya, PJ. The tiny but cozy resto has all of 7 tables and probably 

Glamour Kampung at Curate, Four Seasons KL

Glamour Kampung at Curate, Four Seasons KL

A food bazaar like no other, Four Seasons KL invites you to a culinary celebration at Curate. This year’s theme is Glamour Kampung, and you can expect one of the most extensive buffet spreads in the city, offering a wide range of traditional fare alongside global flavours.

Some of my fav dishes this year were the Balinese treats such as satay, lamb stew and long beans salad (akin to kerabu with smokey accent), among others. The flavours were familiar, mildly spicy (can be tweaked if you tell the chef) and artfully laced with all sorts of herbs and spices.

I also always make a beeline for the seafood counter as Curate boasts an amazing variety from the sea while local dishes like nasi ulam, rendang, soup gearbox and satay are all must-haves. 

Some of the stand-out dishes for me included an unusual Jordanian lamb stew cooked in sheep milk, a savoury Brasilian seafood chowder and Chinese roast duck with mantou!

The list goes on and on – the range of appetizers alone is mind-boggling while those with a sweet tooth will find no lack of desserts, both Malaysian and Western, to satisfy your cravings. 


From now till March 15, visiting chef Surya Hadinata from Four Seasons Resort Bali will showcase the best of Bali so make your way for this rare chance to savour authentic Indonesian dishes. 


Buffet at Curate costs RM318+/adults and RM169+/child. 

Thank you, Dato Rosemarie Wee, for the wonderful Glamour Kampung experience!

Delicious Vietnamese fare at Song Ngu

Delicious Vietnamese fare at Song Ngu

During CNY, the trick is not to eat Chinese food. The wait and serving time begs patience and food quality is often not as good. We opted for Vietnamese at Song Ngu resto in New Ocean World Fine Food City, PJ. The large resto was 

Indonesian warung delights at Wartek

Indonesian warung delights at Wartek

After feasting non-stop on Chinese dishes for CNY, we always hunt for food from other cultures after a few days. In Malaysia, we are blessed to have so many choices. CNY 3rd day this year, we ended up at Indonesian resto Wartek in Ara Damansara 

Ramadan spread at Citarasa Nipah EQ

Ramadan spread at Citarasa Nipah EQ

The much anticipated Citarasa Nipah, the annual EQ Ramadan tradition, is back and the media had a chance for a sneak preview of food options from the days of rustic simplicity, and combine them with dishes that have evolved into Ramadan must-haves.

The dinner buffet offers a spread of food ranging from fresh crudites and herbs (ulam), accompanying traditional Malay dips and sambals, crackers, dried fried fish, a variety of local salads including green papaya salad (kerabu betik muda), pomelo salad (kerabu limau bali), Indonesian star gooseberry leaf salad (urap pucuk manis), young mango salad (kerabu mangga), young jackfruit salad (kerabu nangka), banana heart salad (kerabu jantung pisang) and fiddlehead fern salad (kerabu pucuk paku).

Also available are savoury Ramadan rice porridge (bubur lambuk), rendang tulang rusuk, briyani Batu Pahat with ayam masak merah, acar jelateh, freshly grilled fish, and a counter dedicated to Malay smoked meats (salai) which are then cooked in various styles.

My personal favourite was the gulai salai (smoked meats) station. This is somewhat new as last year it was just one dish in the buffet line, but this time, there’s a small station with selections include catfish salai, duck and beef salai in a rich, spicy gravy known as masak lemak chili api. There’s even huge Fresh River Prawns, but you gotta be fast and this finishes lightning fast!

Of course, I never miss the roast lamb, and the tulang rusuk rendang was excellent, especially accompanied by the lemang.

Dessert options are equally enticing, with a variety of local Malay kuih, iced desserts like cendol and ice kacang, and specially created durian crème brulee and durian pancakes. There is also be a selection of sweet dessert porridge known as bubur, and durian with coconut milk (serawa durian) served with glutinous rice and pandan bread.

Citarasa Nipah is perfect for corporate guests, and for gathering friends and family over the Ramadan season. The dinner buffet runs from 6 to 28 March 2025 from 6.30pm to 10.30pm every night. It is priced at RM238+ per adult, and RM114+ per child from 6 – 12 years old. An early bird special will run from 2 to 5 March and 29 to 30 March 2025 with a promotional price of RM198+ per adult. Group bookings of a minimum of ten persons can also enjoy the special price of RM198+.

EQ also brings back EQ Bazaar, a concept it premiered last year to great acclaim. As a brand-new alternative to Ramadan sit-downs, the Bazaar allows guests to browse an astounding array of street food stalls set in the plush comfort of the hotel’s function rooms. The ground-breaking concept was sold out for the month within the first four days of its launch, with many families lauding the free-tobrowse concept which allowed individuals to select their choice of foods and enjoy it at their own pace.

Expect street food favourites such as Malay rotisserie chicken (ayam golek), satay, grilled lamb, roti John, murtabak, roti canai, a variety of noodles, special bakso (Indonesian meatballs in soup), rice and dishes which include deep-fried beef in chilli (daging sambal ketuk), smoked duck in spicy coconut milk (itik salai cili padi), flower crabs in coconut milk (ketam masak lemak), chicken rice, fish head curry, and a variety of finger foods like local prawn fritters, fish crackers, fried banana fritters, spring rolls and samosas.

Drink and dessert options at EQ Bazaar include beverages served in large drink containers (air balang) which range from rose syrup with milk (sirap bandung), kalamansi lime and soy bean; an array of Malay desserts ranging from kuih to preserved fruit, sweet Malay-style porridges (bubur pulut hitam, bubur kacang hijau) and shaved ice desserts.

EQ Bazaar runs from 6 to 28 March 2025, and is priced at RM178+ per adult, and RM89+ per child from 6 – 12 years old. Group bookings of a minimum of 20 persons will enjoy the special rate of RM158+ per adult. The early bird promotion is also priced at RM158+ per adult, and can only be redeemed from 3 to 5 March 2025.

For reservations, call 03-2789 7777.

Add: EQ, Equatorial Plaza, Jalan Sultan Ismail, Kuala Lumpur.

Old school yam rice and braised trotters

Old school yam rice and braised trotters

Took me a while to find this place again as it’s been some years since I last visited. Leaving this here so I don’t forget next time I have a craving for yam rice. Operated by an old couple in Sungai Way in Kopitiam 16,