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A very Thai Meat & Sea affair

A very Thai Meat & Sea affair

I tried to look nonchalant as Ginny rattled off the Thai dishes in the menu, in case I was the only ignoramus who didn’t know that Meat & Sea was a Thai restaurant. Turns out I wasn’t the only one taken by surprise as my 

An ‘Ultime’ dining experience

An ‘Ultime’ dining experience

With a name like Ultime (pronounced as oul-tim), an obvious play on the word ‘ultimate’, this newly opened restaurant is poised to be the next crowd puller in KL city. Officially opened to the public since early March, Ultime boasts a full fledge kitchen capable 

31 Days of St. Patrick’s Celebration with Guinness

31 Days of St. Patrick’s Celebration with Guinness

Last year, many may have missed out on special occasions such as birthdays, wedding anniversaries, graduation ceremonies, or even just gatherings with friends. Guinness wants to give everyone a chance to celebrate the missed occasions this St. Patrick’s month.

For 31 days in a row, Guinness will spread the joy in the spirit of St. Patrick to fans in Klang Valley and Penang with the Guinness St. Patrick’s Celebration Kits. These kits are curated exclusively for fans to catch up on their missed celebrations. All they have to do is tell Guinness their missed occasions by sliding into the comments section or chat box on Guinness’s Facebook or Instagram pages. The top five submissions will be selected daily for 31 days and rewarded with the kits.

The exclusive Guinness St. Patrick’s Celebration Kits vary according to fans’ missed occasions. Each kit is carefully curated with a dash of Guinness with St. Patrick’s elements, ranging from scrumptious burger platters, mouth-watering cakes, exquisite cocktails, ice creams and juicy at-home BBQ platters. Guinness partnered with various vendors across the Klang Valley and Penang to create these St. Patrick’s specials, namely myBurgerLab with Tipsy Boar, Coley, Makhan By Kitchen Mafia, The Ice Cream Bar and Anniekins Cakehouse in the Klang Valley; and Mish Mash, Cake By X and Three Tiers Ice Cream in Penang.

Available throughout St. Patrick’s Month between March 1 to 31, those who wish to purchase these kits instead can also do so at the respective vendors’ outlets or platforms.

More details on this can be found here.

Guinness lovers can also score themselves a free limited-edition Guinness tumbler that comes in three designs, with any purchase of Guinness Draught or Guinness Foreign Extra Stout throughout the month of March.

Guinness and all promotions are available to non-Muslims aged 21 and above only.

From press release

Martabak from Tetangga Kita, our neighbour

Martabak from Tetangga Kita, our neighbour

Aiming to bring the Indonesian street food closer to Malaysians, Tetangga Kita claims to use authentic ingredients and recipes imported from Indonesia to come up with their version of Martabak. If you haven’t already noticed, it’s called Martabak, and not murtabak as we know it 

Young Papaya Soup, also Big Breast Soup

Young Papaya Soup, also Big Breast Soup

Was meaning to share this recipe ages ago but procrastination got the better of me. And with this MCO/CMCO/RMCO/dunno-what-CO, the days meld into weeks and months, and sometimes, it’s hard to believe that suddenly a month has gone by. Recently, we chopped off the top 

Gin up for Valentine’s Day

Gin up for Valentine’s Day

Valentine’s Day is less than one week away. While the past year saw most of us spending more time than we would like apart, this year you might just be able to spend some alone time with your beloved.

Life is not a bed of roses, and given how the past year went, don’t we know that! Lighten up by giving your special someone a limited-edition Hendrick’s Bloom Box, featuring a 700ml bottle of Hendrick’s Gin encased in a box of preserved blooms.

Get your hands on a box at Boozeat and TheGoodstuff and have it delivered to your Valentine. It’s a gift any gin-lover would appreciate and surely beats just a boring box of chocolates!

Most couples may be dining in this Valentine’s Day. Amp up the occasion with a flirty pairing of candles and cocktails for your intimate candlelight dinner at home.  Purchase a 700ml bottle of Hendrick’s Gin from participating outlets to receive a handcrafted cucumber and rose candle in an intricate Hendrick’s teacup.

Setting the mood has never been this easy, mix up with two rose-themed Hendrick’s Gin libations – Kissed by a Rose and Rose Tinted Glasses, cook or order in some takeout and bask in the scent of cucumber and rose –  there, that’s your romantic night in covered!

For those with a flair for humour, Hendrick’s has the most peculiar ‘Cu-lossal’. Put on your Mad Hatter hat and complete a poem on the Hendrick’s Gin Facebook page to win the one-of-a-kind bouquet crate complete with 50 of the finest cucumbers, blooming roses and a bottle of gin delivered to your loved one on February 14.

Look-out for the contest post and submit your poem via a comment on the post. Contest ends Feb 10 at 23.59pm so make that last minute cut!

Hendrick’s, much like love, is the combination of two unique ingredients – rose and cucumber – that are curiously delightful apart but unusually delectable together. The unique taste of Hendrick’s simply would not be if not for the infusion of this peculiar and perfectly whimsical pairing.

Charmaine Thio, South-Eeast Asia Brand Ambassador for Hendrick’s Gin, quips: “The infusion of rose and cucumber in Hendrick’s Gin makes for a concoction that is undeniably peculiar and utterly delicious. With the season of love upon us, what better way to celebrate love and delightful pairings than with delicious tipples and gifts that are everlasting? This Valentine’s Day, we hope gin lovers will indulge in the many ways we are helping them celebrate differently this year.”

For more deets, visit www.hendricksgin.com

Hendrick’s Valentine’s Day Cocktail Recipes

KISSED BY A ROSE

INGREDIENTS:

  • 1 part (45ml) Hendrick’s Gin
  • 20ml jasmine tea syrup (Steep 40g jasmine tea leaves in 1L boiling water, strain and add white sugar to taste. Mix until incorporated)
  • 15ml lemon juice
  • 3 dashes of rosewater
  • 8 pcs of fresh mint sprigs
  • 3 slices of fresh cucumber

METHOD:

  • Combine all ingredients into a shaker. Add ice, shake and strain and pour into a coupe glass
  • Garnish with cucumber slices and mint sprigs

ROSE TINTED GLASSES

INGREDIENTS:

  • 1 part (45ml) Hendrick’s Gin
  • 30ml grapefruit juice
  • 15ml rose syrup
  • 10ml lemon juice
  • 45 ml soda water/sparkling rose wine
  • 3 slices of fresh cucumber
  • 1 grapefruit peel

METHOD:

  • Combine all ingredients in a highball glass. Add ice and stir until combined
  • Garnish with cucumber slices and grapefruit peel

From press release

Tiger brings on the ‘Ong”

Tiger brings on the ‘Ong”

Since we can’t meet up and have our traditional Yum Seng and Lo Sang get-togethers due to the pandemic, Tiger brings the ‘Ong’ to the media and trade partners instead, with an innovative Augmented Reality (AR) twist. The Tiger ONG Box contains everything guests would 

Chill brunch at Slow Coffee

Chill brunch at Slow Coffee

First cafe outing for 2021 at Slow Coffee @The Hubs, SS2 in Petaling Jaya. Hopefully it won’t be the last for some time, as the number of Covid cases are on the rise again. ‘Twas so nice to be out and about with my girlfriend 

Safe and sustainable Norwegian Salmon and Fjord trout

Safe and sustainable Norwegian Salmon and Fjord trout

This year has surely been a strange year for all of us. I’ve attended zoom meetings, conducted zoom interviews and now, a virtual luncheon.

No. 1 son asked whether I actually got to taste the food or was it just a “see food” affair since it was all virtual. Fortunately, the special menu using Norwegian Salmon and Fjord Trout, was delivered to my home, and while the luncheon didn’t have the same excitement of a live event, the delicious food made up for it.

Lunch was prepared by chefs Jordash DeCruz, sous chef at Curious Kitchen in Kuala Lumpur and Steve, founder of Two Chefs Lab, a Japanese restaurant.

During the event, Norwegian Seafood Council (NSC) Regional Director Asbjorn Warvik Rortveit bade a warm welcome to the media and shared an overview of the Norwegian seafood performance and Seafood Consumer Insights. Norwegian Ambassador to Malaysia Gunn Jorid Roset was also present virtually at the event.

Asbjorn Warvik Rortveit

Lars Fredrik Martinussen, Head of Communications from Nordlaks Group, also shared about sustainable aquaculture, all the way from Norway. Nordlaks is a family-owned aquaculture company located in the north of Norway, which is currently working to realise ambitious plans for a sustainable development of both the company and the aquaculture industry.

Lars Fredrik Martinussen

Phyllis Teh, co-founder of online store Art of Salmó which specialises in delivering Norwegian fjord trout with its special seasoning sachet, spoke on how the company adapted to consumer needs during this Covid-19 pandemic.

Phyllis Teh

Many markets in this region are reporting an increased demand for processed and pre-packed seafoods, as well as products with longer sell-by dates. The Norwegian seafood industry is adapting to these shifts in buyer preference and is turning its production to meet these needs. Consumer trends may have evolved during this time, but the Norwegian seafood industry has its finger on the pulse on what consumers want.

chefs Jordash DeCruz
Cured beetroot Norwegian Salmon with pickled daikon
Seared Fjord Trout with roasted vegetables
Norwegian Success Cake
Chef Steve Chua
Sliced seared Norwegian Fjord Trout with truffle
Assorted Nigiri Sushi with Norwegian Salmon
Azuki Crepe, with red beans and green tea sauce

Top in sustainable food ranking

The NSC takes pride in the fact that Norwegian salmon has captured the top spot in global sustainable food ranking for two years running. Three Norwegian seafood companies are ranked among the top 10 of the list of the world’s most sustainable protein producers in the Coller FAIRR Protein Index.

The Index looks at how the world’s 60 largest publicly listed companies producing meat, dairy and seafood perform on various risk factors relating to sustainability. The risk factors include greenhouse gas emissions, deforestation, use of antibiotics and labour conditions. No other animal farming uses less antibiotics than Norwegian aquaculture.

In 2019, Norwegian salmon farms have near eliminated the use of antibiotics. “Eating more seafood is a good way to reduce our climate emissions, and Norwegian salmon companies are leading the way in sustainable protein production,” says Renate Larsen, CEO of the NSC.

Norwegian Seafood Council

The Norwegian Seafood Council (NSC) is owned by the Ministry of Trade, Industry and Fisheries. The Norwegian seafood industry finances its activities through fees levied on all exports of Norwegian seafood. Headquartered in Tromsø, NSC has presence in major markets around the world aiming to increase the value of Norwegian seafood resources.

NSC oversees the administration and use of the trademark “Seafood from Norway”, a joint value for the Norwegian seafood industry. Together with the industry, NSC aims to increase the demand for and consumption of seafood from Norway. For more information, visit https://en.seafood.no/

From press release

Learning all about Green Tea

Learning all about Green Tea

Green tea is loaded with polyphenols, natural compounds that provide health benefits such as reduce inflammation, lower the risk of heart disease, help with fat loss and fight cancer, etc. If you don’t already know, it’s supposed to be one of the healthiest beverages you