Food Explorer & Home Chef
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”, …
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 brand’s Roar With Courage campaign, Tiger Courage Beats invites people to submit stories of the moments that kept them moving forward. Each story can be transformed into a personalised Courage Song generated using artificial intelligence (AI), in the participant’s chosen music genre, voice and language, with downloadable audio and visual formats for sharing on social media. This experience is designed to help consumers creatively express their stories and does not replicate or imitate any specific artist, performer, or copyrighted work.
The campaign is built on the belief that everyone’s inner tiger is more powerful than they think. Tiger Courage Beats invites people to put those untold stories into words and hear them recognised, many for the first time, through music.
“Tiger Courage Beats is about recognising the moments people rarely talk about, even though they often define who they become. We wanted to give people a new way to revisit those stories, celebrate them through music, and ultimately bring them together as part of a bigger Tiger celebration later this year,” said Julie Kuan, Marketing Manager of Tiger Beer Malaysia.
Eligible participants may also receive access to the Tiger Courage celebration later this year, subject to availability and on a first-come, first-served basis.
How to Create Your Courage Song
Participants can visit the Tiger Courage Beats microsite at https://tigercouragebeats.com/, which is open to non-Muslims aged 21 and includes an age-verification process.
Once users submit their personal courage story of up to 150 words, they can then choose their preferred music genre, voice, and language before their story is transformed into a personalised AI-generated Courage Song, complete with a shareable audio and visual inspired by their submission. Users must ensure that the content shared is original, does not contain plagiarised material, offensive or illegal content, advertisement or reference related to race, religion, royalty, politics or other sensitive matter. Each user can submit up to two (2) personal courage stories during the campaign period.
The Courage Songs and accompanying visuals are generated using AI based on participants’ submitted stories and selected preferences. As AI-generated content, outputs may vary and may not fully reflect users’ intended wording or meaning.
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 …
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 …
From the mountainous Gangwon province in South Korea, comes food that had its beginnings in the small village of Soyari, Wonju. It started as a small family business selling delicious buckwheat noodles. Rumoured to have started as far back as the 17th century, buckwheat noodles grew in popularity as it was regarded a healthy alternative to normal noodles to combat ‘heatiness’.
Now, its 3rd store, Soya Soba, has found its way to Mont Kiara, KL, offering soba for memill guksu (cold noodles). The noodle shop also offers rice bowls as well. Soya here means little in Korean (and not the bean).
Buckwheat is the Korean answer to Japanese soba – nutrient-rich, gluten- and chemical-free – with an earthy and nutty taste. Made fresh daily, it feels lighter on the palate, and doesn’t sit so heavily in the stomach, in contrast to commercial Japanese soba that’s a blend of buckwheat and wheat, and may still contain gluten although a lower percentage.
Buckwheat noodles here are mostly served cold but I had Mando (dumplings) soba – RM29, a hot soba with mushroom laced broth as I find hot soup comforting. One slurp and I felt it in the depths of my soul – hot, soothing and agreeable.
My mate had bibim soba (RM29) which was practically vegetarian, chock full of veggies. The gochujang sauce was light and sweetish, making the dish pop with flavour. This was essentially bibimbap as we know it, but with buckwheat noodles. The sets come with one side dish and drink.
The fishcake was superb, thick and spongey like in S. Korea, the broth lightly spicy, laced with chillies. We also had duck tangsuyuk, like sweet and sour pork, but with duck and plum sauce. But I wasn’t a fan of the batter which was somewhat chewy.
Coffee was good quality too, served in a fancy Dior cup, no less!
I do enjoy a good bowl of cold noodles, but my personal quibble is the price, which is often the same as a bowl of noodles with meat, so it feels less satisfying, and carb rich.
Generally, food is delicious, authentic, offering a clever play of textures and subtle flavours. Highly recommended if you like Korean noods.
Add: Lot 1-1 & 1-2, Verve Shop, 8, Jln Kiara 5, Mont Kiara, Kuala Lumpur. hp: 010379 3390
So, this was a quaint little cafe selling croffle on the balcony (formerly known as I love croffle) of a double storey terrace; a shared space with a boutique and hair salon when I last visited. Fast forward couple years, today each has their own …
Those who have tried premium chilled Australian beef and lamb would certainly be familiar with the delicious taste of these meats. Recently, I was invited to a masterclass detailing the nutrition and quality of Australian beef and lamb, hosted by MLA (Meat & Livestock Australia) …
By now, quite a few would have heard of THB Bistronome, short for The Humble Beginning – a restaurant after his own heart. By his, I mean chef Andy Choy, formerly from Chateau Dionne who also runs his other current establishment, Nice Bistronome, together with chef Kuik Wei Han.
The French technique meets Thai flavour approach here resonates with the Asian palate, making the foreign and often perceived aloof French cuisine, a little more friendly to this side of the world.
Step inside, and you instantly mesmerised by the inviting and elegant ambiance, like a cozy Parisien cafe, except that it’s a lot bigger.
If nothing else, the lemongrass brioche is a must-try, so soft, fluffy, buttery, beautifully paired with lemongrass accented butter. And the soft, jiggly omelette Soufflé, with or without crab meat, was enough to make me happy. Delicious French Escargot is a given at any French restaurant but here, they are covered in Thai basil and spices, almost like a pesto. I also enjoyed this immensely.
We had duck confit, which is as French as they come by, except for the Thai herbed sauce at the side. Red Snapper bouillabaisse was more Thai, with lemongrass and other spices/herbs to flavour the soup. The fish was super fresh, while it was delicious, it wasn’t all that unusual and more Asian in presentation. The Pad Thai, though commendable, was not mind-blowing – we opted to omit the Tiger prawns – but that doesn’t impact the taste.
The menu for mains seemed to lean more towards Thai flavours with very slight French nuances, but lacked any star dishes that made us go wow. That being said, there were hardly any strong spicy or sour notes, mostly coasting on mild.
I hear the offerings have since changed since my last visit, so it’ll be good to check out THB again now that they’re more stable. There are quite a few rice dishes now in the menu, I hear. It’ll also be interesting to see how much more differently French cooking can complement Thai food.
For dessert we had Red Ruby, all dressed up, and chef Andy’s famous canele.
Add: M Floor, Menara Access World, Jalan 19/3, Petaling Jaya. hp: 019-878 9309
What did I eat at Taan Thai? A lot, and I loved ALL of it! Some dishes more than others, of course, but with Thai chef Korn Yodsuk (of Erawan/la Moon fame) behind the menu creation, you can be assured of authenticity and awesome Thai …