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Noodles for everyone at Ren Ren

Noodles for everyone at Ren Ren

It was a late lunch for us at Ren Ren Noodles, which became even later as it was extremely busy that weekend, and service was slow and took a very long time for the food to arrive. On the verge of hangry pangs, redemption came 

A taste of Macau at Yun House

A taste of Macau at Yun House

Come get A Taste of Macau at Yun House, Four Seasons KL it celebrates its 7th anniversary. The exclusive four-hands dining experience combines the talents of chef Anthony Ho from Zi Yat Heen, the one-starred Michelin restaurant at Four Seasons Macau with in-house chef Jimmy 

I was a judge at Anchor Pastry Challenge 2025

I was a judge at Anchor Pastry Challenge 2025

The Anchor Pastry Challenge 2025 celebrated Malaysia’s most promising young pastry chefs by offering them a platform to showcase creativity and technical mastery. Organised by Anchor Food Professionals Malaysia & Brunei, 5 finalists each in the Bread & Viennoiserie, and Cake categories, baked their hearts out using Anchor premium dairy products to come up with tantalising creations.

I had the privilege to be one of the judges alongside industry experts Meilleur Ouvrier de France Chef Jean-François Arnaud (head judge) and Chef Judy Koh, Founder and Principal of Creative Culinaire The School, as well as media editors and other food reviewers. Tasting 10 different types of cakes and 20 types of bread in one sitting was a challenge as we had to compare taste and textures, presentation and creativity. It was hard deciding on the best as we all had our personal favourites, but generally, we agreed on what were the ones that stood out and delighted our taste buds. 

“Our aim is to nurture future pastry talents while demonstrating the versatility and reliability of Anchor’s premium dairy products from New Zealand, one of the best places to produce dairy in the world,” said Peter Quah, Food Service Director of Anchor Food Professionals Malaysia. “We’re proud to see such exceptional skill and passion on display.”

In the Bread category, participants showcased lamination and dough-handling techniques, focusing on precision, structure, and flavour. The Cake category challenged finalists to craft refined, visually stunning desserts highlighting artistry, texture and balance.

Held in a live kitchen environment under time pressure at UOW Malaysia (University of Wollongong) in Shah Alam, the competition pushed participants to deliver high-calibre creations that reinforced both their culinary prowess and the performance of Anchor’s products. 

Chef Jean-François Arnaud emphasised that events like this are vital for the growth of young chefs. He explained that by working together in the same kitchen, under the same theme and time constraints, participants can be guided on how to improve. “That is how we elevate the level of pastry-making—not just in Malaysia, but globally,” he said. 

In the Bread & Viennoiserie category, the Gold Award went to Ooi Kin Weng from the Academy of Pastry & Culinary Arts Malaysia, followed by Ryan Ang Rui Yan from Taylor’s University, who received the Silver Award, and Sharifah Nur Adylla Binti Syed Zahirin, who earned the Bronze Award.

“Winning this category means a lot to me, especially after making the switch from a career in IT to pastry. It’s still the beginning of my journey, and I’m excited to keep learning and growing. One day, I hope to open my own place – something small to start with – Anchor has truly fuelled my passion for viennoiserie,” said Ooi, 31. 

Tan Jia Le from the Academy of Pastry & Culinary Arts Malaysia took home the Gold Award, while Yap Jing Li from Taylor’s University won Silver, and Sandee Churme Jia Ying, also from Taylor’s University, secured the Bronze Award in the Cake category.

Ryan Ang Rui Yan and Yap Jing Li were selected for the Media Choice Awards in the Bread & Viennoiserie and Cake categories, respectively.

Gold prize winners received a solo demo showcase as the official Anchor winner along with a trophy, certificate and cash prize of RM2,500. The Silver and Bronze winners were awarded trophies, certificates and cash prizes of RM1,500 and RM 1,000 respectively.

Getting to know Speyburn

Getting to know Speyburn

Launched offically in Malaysia last April, Speyburn Single Malt Scotch Whisky held its first exclusive masterclass under the new distributorship of Fortier Wines & Spirits Sdn Bhd. The masterclass was led by Paul Warathep Chandeeraj, International Brand Ambassador for International Beverage. Paul captivated guests with 

Benihara fires up a storm in KLCC

Benihara fires up a storm in KLCC

New York based restaurant Benihana hit the ground running, opening on the 4th floor in KLCC recently and already attracting crowds for its exciting teppanyaki shows! The Japanese-influenced Benihara has been dazzling guests around the world for decades, transforming a simple meal into an exciting 

Enjoy Father’s Day with Maria’s Steakcafe

Enjoy Father’s Day with Maria’s Steakcafe

Father’s Day is that one time you can have beef with dad!  Available exclusively on June 14 and 15, Maria’s SteakCafe’s Father’s Day Set Menu showcases premium steaks, comforting classics, and decadent desserts in a specially curated four-course meal. The set menu features premium steaks such as Japanese Kobe A5 Striploin & Australian Wagyu MB9 Ribeye and Argentinian Beef Wellington with Foie Gras, or the Australian Wagyu MB7 Tomahawk that is ideal for a family-style feast for four. 

If beef isn’t Dad’s thing, Maria’s SteakCafe offers an array of non-beef dishes as well, including the Lobster Thermidor, Pan-Fried Atlantic White Cod, the signature New Zealand Lamb Cutlet or Grilled Chicken topped with Garlic Butter Tiger Prawns, ensuring there’s something for every palate. 

Maria’s SteakCafe has also partnered with Ooosh!, to offer a Hair Growth Treatment session worth RM450 to every dad who enjoys the Father’s Day set menu. It’s a thoughtful self-care package designed to help him relax, recharge, and feel truly appreciated.

Ooosh is renowned for its non-invasive, pain-free approach to treating hair loss and scalp concerns, developed through decades of research. This exclusive gift is available while supplies last, redeemable at HIPSALONS, Menara KEN TTDI.

For reservations, call Maria’s SteakCafe at +6017 902 0339.

Seventh Malaysian Shabu-Yo outlet opens at 1 Utama

Seventh Malaysian Shabu-Yo outlet opens at 1 Utama

Japan’s largest Shabu Shabu restaurant chain brand, Shabu-Yo, launched its 7th Malaysian outlet at 1 Utama shopping mall, Petaling Jaya. Shabu-Yo is turning up the heat on hotpot dining with its simmering brothers and fresh ingredients, taking Japanese hotpot to new heights across the Klang 

On the food trip called Vagabond

On the food trip called Vagabond

Fresh from his Melbourne stint at Attica, touted to be one of the best restaurants Down Under, chef Daniel Kong from Kuching, together with 2 other partners – his brother and fellow chef Woon Ming – set up Vagabond KL in Desa Sri Hartamas, KL. 

An Italian family diner called Amici

An Italian family diner called Amici

Explored SS15 which I normally never go to with a foodie friend – Boon @tummy_full – and discovered a slew of inviting eateries, among them, newbie Amichi Ristorante. Helmed by Bari-born chef Angelo, a big shout out for their great service!

I was having early gastric pangs and asked for some bread to line my stomach. Was expecting just some plain brad to go with olive oil but they so generously gave bread topped with olive tempenade. And then, there was this little boy, maybe about 6 years old or so, really taken up by the pizza making process which could be seen from the open counter/ wood-fire oven. Not only did the chef patiently pose for pictures, he even allowed the boy (with supervision) to make his own pizza! Now that’s what I call first class service!

We had Pizza Li Stagioni (RM42) – a best of four selection in one. Pizza was topped with beef and chicken salami, seafood, mushroom, prawns, on tomato base that came with chilli sauce in olive oil. The crust was not too thick or thin, slightly chewy, great texture – definitely an above average pizza. 

For mains, we ordered the Spigola alla Griglia (RM48) – a mouthful of a name for grilled seabass with rosemary. This came with a choice of pesto and mint sauce (we liked this more). The fish came in a good hearty portion, and was nicely flaky and still moist. 

Rather than the usual pasta, we tried the Beef Cannelloni (RM32) – minced beef wrapped in a sheet of pasta, doused with tomato gravy and topped with cheese. One serving was three generous rolls. Neither of us have had Cannelloni before so we can’t tell if this was authentic, but it tasted familiar and comforting, and we were happy with what we were served.

Topped the meal with a red Chianti from Tuscany. Prices for both food and wine are pocket-friendly. Generally, we found the quality of dishes quite good and what’s more, Amichi opens late till 12am so it’s a great place to meet with friends and chat!

Adding this Italian affair to my list, wanna try the other dishes!

Add: 79, Jalan SS 15/5a, Ss 15, Subang Jaya, Selangor. hp: 011-1642 1901.

 

Making your meal count with Shinano

Making your meal count with Shinano

Shinano Kitchen is literally a hole-in-the-wall pork-free diner serving Japanese and Korean rice and udon sets. Nestled on the ground floor of Uptown 5 Tower B in Damansara Utama, PJ, it has seating capacity for only 10 (very cramp seats) inside, but you can opt