Food Explorer & Home Chef
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 …
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 that highlights health, vitality, and restorative properties, and was once only available for the rich and royalty, given how ginseng was such a special ingredient.
To celebrate Alice’s birthday, we made the trip to the Modu Samgyetang TRX which started in Singapore, touted as the Hermes of Samgyetang.
When it first opened in November, the queue extended almost to the lifts. Thankfully, we only waited 10mins to be seated this time. Inspired by the traditional hanok, the decor is heavy on timber frames and furniture. The action is around the central kitchen where diners can see the food being prepared. But we were grateful to be seated at a cozy corner that was cooler and quieter.
We ordered two sets – Hanbang traditional herbal samgyetang and Perilla Seed Samgyetang. Each set came with fresh Kimchi and minari salad, and some glutinous rice. We also had tofu with seaweed, and minari pancakes for sides.
The Hanbang traditional was samgyetang in its purest form, clear, subtle and nourishing. The broth was boiled down for 12 hours down to its bones and collagen, then another 2 more as it got infused with various herbs and flavours. The chicken was also stuffed with some rice and more ginseng. We enjoyed this, but in comparison to the Perilla Seed version, the taste was so subtle, it seemed almost bland. For palates used to robust strong flavours, the Perilla Seed broth was a more popular option, creamy, rich and thicker, more like gravy than soup. Loved this!
Other options include Signature Collagen, Black Chicken and Spicy Herbal.
Priced from RM52 onwards for a bowl, 2 or 3 pax can easily share. Plus the side dishes, it’s already a full meal. But if you follow Korean-style, then it’s one bowl per person which to me, was really too much chicken to eat in one sitting, even though it’s smaller than our usual chooks! Otherwise you can opt for the meal set which comes with 2 bowls, plus side dish, dessert and tea.
Next round, I’m eyeing the collagen samgyetang as I’m told that’s another winner! Make your way downtown, it’s worth the train ride! There are a few other branches opening in Petaling Jaya – one in 1 Utama Shopping Mall and another in KLCG Mall, Mont Kiara so those on this side of town have nearer options.
Add: Lot L2T.04.0, Level 2, The Exchange TRX, Persiaran TRX, Imbi, Kuala Lumpur. hp: 011-7575 8000
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 …
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) at Hilton Kuala Lumpur, attended by over 50 professional dietitians, nutritionists, influencers and chefs.
A producer-owned company, Meat & Livestock Australia (MLA) delivers world-class marketing, research and development services for Australian beef, lamb and goat producers, while supporting exporters to get their product into the market.
Australia currently exports red meat and livestock to more than 100 countries, exports representing over 70% of the industry’s production. Representing Australia’s high quality and sustainably produced red meat.
Australian master butcher Gary Hine demonstrated meat cutting techniques for beef rump and lamb leg bone. These were later cut into steaks, stir fry strips and braise cubes for easier handling and cooking. He imparted some tips, and advised to cut away the silver skin and sinew. To ensure the meat is even more tender, always slice across the meat grain.
Aussie beef is high quality protein – tender, juicy and delicious – whilst Aussie lamb is renowned for its mild flavour and exceptional tenderness. Chilled Australian lamb offers a unique dining experience without the strong taste commonly associated with lamb. The meat is juicy, tender, Halal-certified.
According to registered Dietitian, Lee Ping Nee, in addition to their premium quality and taste, Australian beef and lamb are also highly nutritious. They are a rich source of essential nutrients such as iron, zinc, vitamin B12, and protein, which help support energy levels and overall strength.
She said that consuming a recommended 130g of red meat per serving in a meal provides all the essential nutrients for well being, compared to having to consume 1.8kg spinach. The key is to consume all food in moderation and be active with regular exercise.
The masterclass was very interactive with three chefs demonstrating simple ways of cooking – a delicious steak by Chef Khairul Muhammad, shabu-shabu ramen by Chef Richard Tay and quick stir fry lamb by Chef Ridzwan Rasit.
Chef Khairul Muhammad said that cooking Aussie beef and lamb is especially easy as the quality is superb and you just need salt and pepper to season for a delicious meat dish.
Whilst Chef Ridzwan was demonstrating, the lamb stir fry, he explained that Australian lamb comes from young sheep that are less than 12 months old and are raised naturally on expansive pasturelands and farms, where they are free to roam.
Consumers are encouraged to visit the chilled section of any major supermarkets to discover the premium range of chilled Australian beef products. Chilled Australian lamb is sold mainly in Jaya Grocer outlets.
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 …
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 …
Tiger Beer is turning up the football season with the launch of the Tiger Football Heat League, a new fan challenge that brings the brand’s “Brewed for the Heat of the Game” campaign spirit to life. Running from 11th June to 20th July 2026, the platform invites fans to challenge their friends, weigh in on how heated they think selected matches will be, and see how their football instincts stack up after the final whistle.
Before kickoff, every football fan has a feel of how heated a match could get. Some expect a clean game, others sense early cards, penalties or goals that could shift the rhythm. Through the Tiger Football Heat League, fans can put that football knowledge to the test in a friendly leaderboard challenge and receive rewards throughout the campaign period.
On the platform, fans share how heated they think match moments are, by sharing the number of goals, penalties, yellow cards and red cards that will happen during the match. Each submission is then converted into a Heat Score. At full time, the platform calculates the final Heat Score based on what occured during the match and compares it against each fan’s entry.
Fans who rank highest on the leaderboard earn bragging rights among friends and fellow football fans throughout the campaign period. Weekly and overall top-ranking fans will also be eligible to receive campaign rewards such as adidas Home National Team Jerseys, and RM100 and RM50 Shopee vouchers.
“Football season brings out a different kind of passion in fans. We see it in the way they follow every match, back their teams, and react to every goal, card and penalty,” said Julie Kuan, Marketing Manager of Tiger Beer Malaysia. “Tiger Beer has always been brewed for the heat, and with the Tiger Football Heat League, we are bringing that spirit into the game itself. The league gives fans a new way to weigh in before kickoff and be part of the tension, instinct and excitement that make football so thrilling to watch.”
How to Join the Football Heat League
Consumers can access the Tiger Football Heat League via https://uncage.tigerbeer.com/, where they can create an account and share how heated they think each selected match will be before kick off. Fans can return throughout the campaign period to submit new entries, track their position on the leaderboard, and compare their Heat Score with friends and fellow fans.
Defy The Heat Of Match Nights With Tiger
To bring the energy of football season closer to consumers, Tiger Beer is rolling out promotions across participating supermarkets, hypermarkets, convenience stores, bars and pubs, giving fans more ways to gear up for every heated match moment.
From 1 June to 31 July 2026, consumers who purchase participating Tiger Beer products at selected supermarkets, hypermarkets, convenience stores, as well as the Heineken Official Stores on Shopee and Lazada can scan the campaign QR code and submit their entries for exclusive Tiger football rewards, including the Tiger Beer branded Dyson Air Purifier Fan and Tiger 8L Cooler Box.
Selected outlets in Peninsular Malaysia will also feature exclusive Tiger Football merchandise promotions while stocks last. Consumers who purchase 2 packs of participating Tiger Beer products at Sunshine can receive a Tiger Football Foldable Umbrella, while purchases at Hank’s and Village Grocer come with a Tiger Football Shoe Bag and Tiger Football Backpack respectively. At Lotus’s, consumers who purchase 3 packs of participating Tiger Beer products can receive a Tiger Football Duffel Bag, while purchases of RM50 and above at CU Mart & myNEWS come with a Tiger Cooler Sleeve.
Consumers visiting selected hyper/supermarkets can also take part in an on-ground football challenge with the purchase of 2 packs of participating Tiger Beer products. Participants will receive five balls and must score goals in the correct sequence, with rewards given based on the time taken to complete the challenge.
From 1 June to 31 July 2026, the football action continues at participating bars and pubs, where consumers who purchase participating sets or buckets of Tiger Beer, Heineken®, Guinness, Anchor, or Edelweiss products can submit their entries for exclusive football rewards, including framed signed jerseys by football legends or RM50 TNG eWallet credits.
Leaderboard updates and campaign promotions will also be shared on Tiger Beer Malaysia’s Instagram and Facebook pages. All promotions and contests are subject to Terms and Conditions and available while stocks last.
Images, if any, are for illustration purposes only.
Tiger Beer launched “Brewed to Defy the Heat”. The experience will be across the Klang Valley up to May 31, spanning on-ground experiences and nationwide outlet promotion. At the heart of it is a custom Kombi van, designed in collaboration with Malaysian street artist Kenji …