Month: November 2023

Irish Duck Company is in Malaysia

Irish Duck Company is in Malaysia

The Irish Duck Company (IDC) has entered the Malaysian Market, supplying premium Irish Hampshire Pork to restaurants and consumers. To celebrate the company’s launch in Malaysia, a luncheon was hosted at Grand Imperial Restaurant Pavilion, showcasing the high-quality Irish products through a series of carefully 

Elevated Italian affair at d’ Alti Gusti

Elevated Italian affair at d’ Alti Gusti

Forging new friendships, celebrating October birthdays and an excuse to enjoy Chef Simon Philips wonderful food! The Chef’s Table featured at d ‘Alti Gusti (which means elevated taste in Italian) showcased a menu par excellence, a culinary journey exploring the Italian palate. Dishes weren’t just 

Casual fine dining at Joon Dining

Casual fine dining at Joon Dining

Casual approach to fine dining is quite accessible at Joon Dining which offers Set Lunch at RM48/pax for 3 courses or RM60/pax for 4 courses. (Bread is counted as the first course – which is weird, coz nobody counts bread, but there you go.) Dessert makes up the 4th course.

You get to choose one from 5 starters and one of 5 mains, plus a dessert. Since there were 5 of us, we tried everything.

Chef Tyrell Joon rules the kitchen here.


*Foamy Mushroom Cappuccino was an easy winner, with truffle oil-scented broth and slice of crisp sourdough melba toast.

*We enjoyed the Baby Octopus al ajillo style (cooked in garlic) which had shredded lettuce, purple cabbage and chunks of pomelo sacs. Nicely executed.

*Sautéed Wild Mushroom with Duck Gizzard and Balsamic Crème was interesting, contrasted against soft onsen egg and fungi. Again, different, but very good. 

*Pani puri filled with diced salmon and compressed apple was nice, but gone in 2 pops. The other starters are probably more worthwhile. 

*Roasted Cauliflower with salted egg gribiche, pumpkin seeds, and sultanas was alright though unexciting. Unless you’re vegetarian, the other starters are more value for money.


*Mala Mongolian Lamb Ragout had juicy, tender chunks of lamb mixed with deep-fried lotus root crisps to go with mini mantou buns. I enjoyed this though my lunch mates tot it could be spicier.

 *Free Range Dry Aged Chicken Confit with Tajin Lyonnaise Potatoes and Sweet Corn Veloute was tender and flavourful. I felt it was moist enough, but my lunch mates felt it could be better.

*Lobster Pasta (add RM18) was value for money, given an Asian appeal with mellow spicy-sour kimchi to go with handmade pasta. This won top draw – good flavours and so worth the extra price. I would go back for this.

*Chef Joon’s signature Vongole Pasta did not disappoint, the natural sweetness of the bountiful Borneon clams tossed just right with al dente pasta. Probably one of the better ones I’ve had. 

*Super Seafood Paella (add RM28) came with clams, prawns and half a lobster with rice rendered with tomato cream and sweet basil aioli. Good flavours though I felt the rice was too soft for my liking. 

From the a la carte line-up, we chose Broiled Izumidai with Ulam Raja Parmesan Espuma and Choy Poh Popcorn. The unusual pairing of parmesan and the local herb was genius, and went well with the sweet flesh of the Nile tilapia flesh. The popcorn bits unnecessary.

Dessert was Lemon Cheese Curd Tart – nice, though a little underwhelming given the orchestra of flavours we had undergone.

All in all, a lunch set that’s value for money and delicious, highly recommended.

Add: LOT 1, b. Land, 2, Jalan 51a/225, Seksyen 51a, Petaling Jaya. call: 016-848 4257 

Telling Fifty Tales on you

Telling Fifty Tales on you

Fifty Tales. 3 friends. 1 goal. Great noodles, but it is NOT RAMEN, they insist. Noodle bar Fifty Tales now has its new home in Sea Park and gathering a PJ fan base after making waves in Bandar Sri Damansara and REXKL. Having started at 

Cooking a traditional Peranakan dish – Ayam Pongteh

Cooking a traditional Peranakan dish – Ayam Pongteh

My mum cooked black soy sauce chicken for us all the time when I was growing up. It was one of my favourite dishes as it went so well with rice. Even now, my boys are always happy when they know there’s ayam pongteh on