Food Explorer & Home Chef
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 …
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 …
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 Chai, known for his bold, character-driven street illustration style that captures everyday Malaysian energy in a way that stands out.
At each stop, the Kombi transforms into a hands-on challenge experience, inviting fans to step in and take on a fast-paced skill activity. The public can head over to Tiger Beer social media channel for participating outlet list and details.
The experience extends into participating restaurants, pubs, and bars in West Malaysia. Every purchase earns an entry:
● 1 bucket of Tiger Beer (bottle) = 1 entry
● 1 set of Tiger Draught / 1 bucket of Tiger Crystal or Tiger Soju Flavoured Lager (bottle/ glass) = 3 entries
Eligible participants stand to win any of the Dyson Air Purifier Fans or Tiger 8L Cooler Boxes.
“Tiger Beer was born in the tropics, and the heat has always been part of life here,” said Julie Kuan, Marketing Manager of Tiger Beer Malaysia. “What stands out is how people continue to show up, come together, and make the most of it, and Tiger Beer has always been there in those moments.”
As part of the collaboration with Tiger Beer, Kenji also painted a themed mural around Brewed To Defy The Heat in the heart of Kuala Lumpur. The mural comes to life in a short film, capturing moments that feel familiar such as time spent with friends, plans that stretch into the night, and everything in between.
For more information on the Brewed to Defy The Heat activities, consumers can follow the brand on Instagram and Facebook for updates.
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. …