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Chicken soup for the soul at Modu samgyetang

Chicken soup for the soul at Modu samgyetang

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 

Soya soba is all about buckwheat

Soya soba is all about buckwheat

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 

Cool vibe at Cafe Seoul Forest

Cool vibe at Cafe Seoul Forest

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 space and (name changed to) Cafe Seoul Forest (CSF) has a complete dine-in menu, complete with signature Korean dishes occupying the whole upstairs floor.

I confess I wasn’t expecting much, but ended up being bowled over by the delicious food. The croffles were quite good too, some even go as far as to say best in town. CSF offers an extensive variety of croffles, including waffles as well. 

Instead of half-hearted fusion cafe food, the Kimchi jiggae and Sundubu – RM20 (choice of beef, and others – add RM8, etc) were genuine, hearty soul comforting stews that came with a bowl of rice, cooked by one of the Korean owners, no less. The flavours rocked, and you can just imagine a scene from K-drama where after slurping the first mouthful, you can’t help but say,”mashisseoyo!” (delicious)

The tteokbokki had good texture, firm and chewy, a nice change from the usual doughy commercial ones that taste mostly of flour. Tasted pretty close to the ones I had in S. Korea, and for this price point (RM20 normal/RM23 mala, rose) – option to add cheese, dumpling, fishcake – compared to actual Korean restaurants, this was so worth the calories. 

We also had jimdak (RM25) – Korean braised chicken – essentially chicken stew, similar to Chinese style black soy Chicken, except that this has chunjang (black bean paste). A very familiar taste, this was just one step short of Nyonya Ayam pongteh, which also has potatoes without vegetables, and gula Melaka instead of normal sugar/honey. Took a while to arrive but it was freshly made, came in a claypot, worth the wait, so tasty. 

We also had croffles and good coffee, indeed, a fitting end to a lovely Saturday lunch. Definitely will be back again. 

Add: No 6, jalan ss2/55, Petaling Jaya. hp: 017-807 8721

Australian beef masterclass

Australian beef masterclass

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) 

Thai meets French cuisine at THB Bistronome

Thai meets French cuisine at THB Bistronome

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 

Amazing Thai at Taan Thai

Amazing Thai at Taan Thai

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 food.

Located on the ground floor of a shopping mall, it’s a surprising find to have such quality food. Started by the Caren and team, the same owners of Anviet, the menu is constantly being honed to perfection to ensure less waste, and the taste caters to customers’ taste buds.  

My personal favourite dishes, if I had to choose, would be Isaan style grilled pork (there’s a beef option) – savoury, spicy, herbaceous – a strongflavour that hits the palate at the onset, made this stand apart from other contenders. 

A unique recipe concocted by Chef himself, I was smitten by the Cockle curry at first bite. Not too spicy, rich with herbs and spices, creamy yet not overly so, I could have finished a whole plate of rice with this. 

We tried Spicy fried fish – a nice change from the usual Thai lime fish. Crisp on the outside tender, flesh was still moist, with a slightly spicy edge. So flavourful and tantalising. 

Something more common, Thai omelette – a proven favourite, seafood tom yum, stewed pork trotter and mein kham – which came already prepped so you don’t have to get messy – just pop the whole thing in your mouth. These dishes are more familiar to most Malaysians, and they certainly did not disappoint.

It goes to show that there are so many other Thai dishes which we don’t know about as most of the time, Thai restaurants promote the same few things. Not to be missed, Red ruby dessert but make it bingsu! Soft fluffy ice like snow, with large crunchy rubies (water chestnut) and jackfruit.

Drink of the day? Tom Yum cooler! Not for everyone, it might seem a little strange at first – like drinking cold soup, but after a few sips, I was hooked! 

Located on the ground floor Sunway Velocity Mall, KL, prices are reasonable. Personally, it’s one place definitely worth making the trip into town centre for.

Add: Sunway Velocity Mall, B-25, Level B1, Maluri, Kuala Lumpur. hp: 011-6547 1811

Tiger Football Heat League

Tiger Football Heat League

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 

Defy the Heat with Tiger Beer

Defy the Heat with Tiger Beer

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 

Stay well steadily

Stay well steadily

In Malaysia, the beginning of the year starts with a bang, as the continuation of the December festivities, follows Chinese New Year and soon after, Hari Raya. The continued feasting, that lingering tiredness, that bloating feeling that doesn’t quite go away. None of these are imagined.

“Seasonal lifestyle changes don’t impact just one system. They affect digestion, immunity, and stress regulation at the same time, which is why people can feel run down even when they’re trying to be healthy,” said Cynthia Jetan, Consultant Nutritionist at LAC Malaysia.

1. Still Tired After the Holidays? It’s Not Just “Lack of Sleep”. 

If you’ve been sleeping but still waking up exhausted, you’re not alone. Festive periods often disrupt your body’s natural rhythm. Later nights, irregular meals, more screen time, and less consistency. When that rhythm goes off track, energy can feel harder to sustain.

That’s when many people lean on caffeine or sugar for a quick lift, then end up crashing later. To support energy levels and help the body cope with fatigue during transitional periods, supplements like LAC Activated Zhi Energy, which contains Lingzhi and Cordyceps herbs traditionally used to support vitality, energy production, and stress coping, can be helpful. This can be paired with simple habits that help stabilise energy, such as consistent mealtimes, adequate protein intake, and slow-release carbohydrates like oats, brown rice, sweet potatoes, and legumes.

“When energy dips persist despite rest, it’s often because the body’s energy pathways are under strain. Supporting those pathways helps restore focus without overstimulation,” says Cynthia.

2. Festive Eating Can Leave You Feeling Heavy. 

Chinese New Year meals are meant to be enjoyed, rich, celebratory, and shared. However, multiple days of heavier meals, late nights, and alcohol intake can place additional strain on the liver, which plays a central role in metabolism and detoxification.

When the liver is under pressure from frequent indulgence in alcohol and high-fat, high-sugar foods, fat can build up in the liver, affecting digestion, energy levels, and how the body processes nutrients, often showing up as low energy and that lingering “heavy” feeling.

This is where liver support becomes relevant. LAC Activated L.Pro is a TCM blend formulated to support liver health and function, and to help improve fatty liver conditions, especially during periods of dietary excess and disrupted routines. Supporting the liver helps the body process nutrients and metabolic by-products more efficiently, which can contribute to improved energy and overall comfort.

Gut health also plays an important role. Probiotics are commonly taken daily to support digestive balance, with different strengths available depending on individual needs. LAC Probiotic Complex has a range of options, with CFU strengths going up to 100 billion CFUs, that are available in capsules, jelly and powder, allowing individuals to choose the level of support that suits them.

You can also keep it simple with everyday habits, drinking enough water, including fibre-rich foods, and allowing time between richer meals instead of grazing continuously throughout the day.

“Digestion and liver function play a big role in how you feel day to day. When these systems are under strain, even good food may not leave you feeling your best,” Cynthia adds.

3. Why People Get Sick After Celebrations. 

It’s a familiar pattern. The celebrations end, and suddenly everyone’s down with something. Festive seasons often mean more social exposure, less rest, and less routine. Combined with dietary changes, this increases the body’s oxidative load, a state where free radicals build faster than the body can neutralise them, potentially affecting immune resilience and recovery.

This is where antioxidant support is important. LAC Masquelier’s French Pine Bark Extract is rich in oligomeric proanthocyanidins (OPCs) and is known to be up to 20 times more powerful than Vitamin C in antioxidant capacity, helping support the body’s natural defences during high-demand periods. Build antioxidant habits through food too, including colourful fruits and vegetables, plus everyday staples like turmeric, ginger, and tea.

“When the body is under a higher oxidative load, bouncing back can take longer. Supporting antioxidant defences help the body cope during socially demanding periods,” she explains.

4. The Stress You Don’t Notice Still Counts. 

Not all stress feels dramatic, but it can still add to it. Planning dinners, travelling, managing work deadlines, finances, and social commitments, even happy ones, can quietly drain you. Over time, constant pressure can affect sleep quality, digestion, and overall mood.

Start with the basics. A short daily walk, less screen time before bed, and consistent sleep and wake times where possible.

If you want additional support during demanding weeks, some people pair lifestyle habits with targeted supplementation. For example, LAC Activated Zhi Energy is often used to support energy levels, reduce fatigue, and help the body cope with stress and LAC Masquelier’s French

Pine Bark Extract supports antioxidant defences against free radicals generated during prolonged stress, which can otherwise contribute to cellular strain.

5. Ramadan Is a Shift that introduces a new rhythm. 

Eating windows becomes shorter, sleep schedules change, and energy needs to be longer throughout the day. Without planning, people may notice afternoon crashes, brain fog, or discomfort after large iftar meals.

“During fasting periods, when you eat, become just as important as what you eat,” Cynthia notes. 

Sahur: prioritise slow-digesting carbs, protein, and fluids

Iftar: break fast gently, avoid going from nothing to a full feast too quickly

Between iftar and sahur: pace your hydration through the evening, rather than trying to catch up all at once. 

For those who prefer extra support, LAC Activated L.Pro can be used to support liver function during condensed eating windows, while LAC Activated Zhi Energy may support energy and alertness during the day.

6. Why Extreme “Resets” Often Backfire. 

After weeks of indulgence or disrupted routines, it’s tempting to detox, cleanse, or drastically restrict food. But aggressive changes can add stress to systems that are already under pressure.

What works better is consistency. Steady, realistic habits that help you recover gradually.

“The goal isn’t perfection. It’s resilience. Supporting the body allows it to adapt smoothly through seasonal changes,” Cynthia concludes.

Wellness isn’t about hitting a reset button. It’s about staying well consistently. 

Article courtesy of LAC

Paya Serai offers Citarasa Nusantara ke Timur Tengah for Ramadan

Paya Serai offers Citarasa Nusantara ke Timur Tengah for Ramadan

Paya Serai has long been acknowledged to have one of the best Ramadan spreads around. This year is no different as one of the most splendiferous Buka Puasa spreads in the Klang Valley surely has to be at Hilton Petaling Jaya. The choice of dishes