Food Explorer & Home Chef
Following the launch of Tiger Courage Beats, Tiger Beer is bringing its Roar With Courage campaign to a collective celebration with the Tiger Roar Asian Music Festival. The festival marks the celebration of Tiger’s courage campaign, bringing together music, culture and shared experiences to recognise …
Four Seasons Hotel Kuala Lumpur welcomes the Mid-Autumn Festival with thoughtfully curated mooncakes that balance timeless tradition with the excitement of the new. Guided by Chef Ng Meng Loong of Yun House, the hotel’s Michelin-selected Cantonese restaurant, this year’s collection shares the spirit of reunion through exquisite …
Four Seasons Hotel Kuala Lumpur and FourSeasons Resort Langkawi have collectively donated RM102,000 raised through their 2026 Terry Fox Fu n Runs, marking the highest amount ever contributed by the two properties in support of cancer research and the global fight against cancer. Held in May 2026, the Terry Fox Fun Run organised by Four Seasons Hotel Kuala Lumpur welcomed more than 2,000 participants, making it the largest edition since the hotel first hosted the event four years ago. One month later, Four Seasons Resort Langkawi hosted its third Terry Fox Fun Run, attracting a record turnout of more than 350 participants from across the island community and beyond.
Together, the events brought hundreds of colleagues, guests, families, community members and corporate supporters together under a common purpose: advancing Terry Fox’s vision of a world free from cancer. Representatives from Four Seasons Hotel Kuala Lumpur and Four Seasons Resort Langkawi gathered at Four Seasons Hotel Kuala Lumpur for a cheque presentation ceremony, where a symbolic cheque for RM102,000 was presented to Andy Khoo, Chief Executive Officer of Cancer Research Malaysia.
Received on behalf of the organisation, the contribution will support vital work in cancer research, prevention and treatment, helping to advance efforts toward better outcomes for cancer patients and communities across Malaysia. The Kuala Lumpur run garnered strong support not only from Four Seasons colleagues and members of the local community, but also from a range of sponsors and organisations that joined the effort to make a meaningful contribution towards cancer research. The overwhelming response across both destinations resulted in the highest collective fundraising total ever achieved by the two properties.
“The strength of the Terry Fox Run lies in its ability to bring people together,” says Simon Barnett, General Manager of Four Seasons Hotel Kuala Lumpur. “We are grateful to see the community’s support translated into meaningful help for cancer research in Malaysia.”
“We are honoured to play our part in a movement that has inspired people for generations,” adds Tobias Emmer, General Manager of Four Seasons Resort Langkawi. “Each contribution, large or small, becomes part of something greater, carrying forward a legacy of hope.”
The Terry Fox Run is inspired by the remarkable legacy of Terry Fox, a 22-year-old Canadian who lost his right leg to bone cancer. Determined to raise awareness and funds for cancer research, Terry embarked on his historic of Hope in 1980, running the equivalent of a marathon every day across Canada. He covered 5,374 kilometres and raised CAD24 million before being forced to stop when his cancer returned.
Moved by Terry’s extraordinary courage and determination, Four Seasons Founder Isadore Sharp helped organise the first Terry Fox Run in 1981. More than four decades later, Terry’s vision continues to inspire communities around the world. Today, approximately 12,000 Terry Fox Runs are held annually across numerous countries, including several proudly organised by Four Seasons properties, raising hundreds of millions of dollars globally for cancer research.
The record participation and fundraising achieved in Kuala Lumpur and Langkawi underscore Four Seasons’ ongoing commitment to fostering meaningful community impact while championing causes that bring people together for the greater good.
Guinness Malaysia has revealed the Guinness Top 30 Perfect Pint Bars 2026, recognising the outlets that consistently upheld the standards behind a well-served Guinness Draught. The recognition forms part of the nationwide Rate Your Pint campaign, which invites consumers to step into the role of …
Heineken House, headlined by Swedish DJ and producer Axwell alongside Baby J and Tye Turner, marked the finale of months of Heineken House Sessions, bringing together music fans from Kuala Lumpur and across the country in August for a celebration of music, connection and shared …
Have you ever seen a prawn as big as a man’s fist? This XL size Tiger Prawn and more will be available at Oriental Group’s special menu.
In conjunction with Visit Malaysia Year 2026, the Oriental Group of Restaurants presents “Makan Makan Malaysia: Chapter 1”, a specially curated dining experience that celebrates Malaysia’s rich culinary heritage through 8 specially created dishes by their top chefs. Over the years, Malaysian cuisine has evolved through the blending of diverse cultures, ingredients and cooking traditions. Every state or even small town offers legendary and famous dishes or products.
As such, a specially curated menu comprising some of these famous dishes or unique local products as interpreted by theirs chefs has been mapped out to mark the Group’s celebration. Guests are invited to experience “Makan Makan Malaysia: Chapter 1” priced at RM2,600++ per table, with a pork-free version available at Ruyi forRM2,300++ per table from now until end Aug (possibly extended till Sept).
1.Appetisers: Iberico pork neck satay, crispy Muar seafood otak-otak roll, fire-roasted Cameron Highlands sweet corn, forest picked Paku pakis salad. – the otak-otak in particular, was quite unique, and the white corn was so sweet, naturally so.
2.Double boiled Sarawak white pepper sharksfin soup with Cameron Highlands radish. – this was so good!
3.Large Tanjung Tualang fresh water prawns with chef’s special sauce. – I don’t think I’ve ever had a prawn this big! The flesh was abundant and succulent, though the sauce was on the sweet side.
4.Steamed Pantai Remis pomfret, Quilin style. – fish slices sandwiching abalone and Yunan ham. – a most unique presentation, and the fish frame was not wasted as it was fried until it was crunchy.
5.Signature Nanyang roasted curry suckling pig – traditional Malaysian curry gives it a different character altogether, would have tasted great with a bowl of white rice! The suckling pig was gorgeous, crisp and flesh was still moist, but I personally prefer it in its original form without the curry.
6.Large Organic free range chicken with Ipoh bean sprouts and Melaka rice ball. – always a favourite.
7.Happinese forever -sago with purple sweet potato later with a gula Melaka coconut heart. – like onde onde blended with kuih kochi.
8.Musang King Durian pudding – this had a gorgeous silky texture like taufufa, almost like eating the actual flesh of the fruit.
A menu that’s never going to come your away again, so it’s worth exploring these unique offerings!
For reservations, call +6012 811 8812 or visit orientalrestaurants.com.my.
Silver Hill Duck has officially launched in Malaysia, marking the start of a new chapter for one of the world’s most acclaimed duck brands. Central to its entry in Malaysia is Silver Hill Duck’s halal certification by the Islamic Foundation of Ireland, recognised by Malaysia’s …
Tiger Beer has launched Tiger Courage Beats, an innovative experience that transforms personal stories of courage into songs, giving people a new way to hear, relive and share the moments that moved them forward. Available from Aug 1 to Sept 15, as part of the …
Can’t sleep? What if I told you there’s a drink to help you shut down and sleep at night? And no, I’m not talking about alcohol or warm milk!
I came across Dozoff, Malaysia’s first halal-certified relaxation beverage recently. It sounded real attractive as it’s designed to help one unwind, destress and improve sleep quality, especially since I’m a perpetual insomniac.
Review: I drank one can before going to bed. Recommended to be taken 30mins to an hour before sleeping, I admit I started feeling a little woozy just after 20mins. But it doesn’t knock you out like a light. If you give in to the gentle message it’s giving your mind and body to switch off, and turn into bed, you will, and by all counts, fall asleep. But if you still continue reading or catching up on your K-drama and ignore the winding down feeling, it’s possible to let that wave of sleepiness wash over and stay wide awake.
The taste similar to non-carbonated peach tea. I tried it at room temperature and there was a slight metallic aftertaste. Much better taken cold. Contains about 7g sugar per can, uses a plant-based blend to promote natural sleep biosynthesis. Best part is you don’t wake up groggy and blur the next day.
Dozoff is positioned as “the opposite of energy drinks”. The beverage was created by entrepreneur Chin Wui Khong, who spent years working within tech-driven environments where irregular schedules, late nights, and difficulty switching off had slowly become normal. Amid a lifestyle full of anxiety, burnout, overstimulation, nervous system fatigue and mental exhaustion, he developed this to meet the growing demand for ‘calmness’ products.
Dozoff is said to also contain magnesium, good for promoting muscle relaxation, L-Theanine, an amino acid that can calm your thoughts together with Valerian Root, and vitamin B6 which help regulate emotions and supports your mood.
If you’ve had a hard day and are having trouble falling asleep, this is one option. In fact, consumers are encouraged to use Dozoff only when needed, rather than building a nightly dependence around it.
For people who struggle with sleeplessness regularly, a preferred long term solution supported by medical advice is recommended.
Dozoff is available at selected pharmacies like Caring Pharmacy and Big Pharmacy, as well as on online platforms for RM9.90 per can.
Samgyetang first made its appearance in 1917, in a cookbook under the name gyesamtang which means chicken ginseng soup. somehow along the way, the name changed to samgyetang with emphasis on ginseng (sam) instead, in the 60s. The soup a part of traditional Korean cuisine …