Food Explorer & Home Chef
Calling all Guinness lovers! The Guinness St. Patrick’s celebration will continue at participating pubs and bars near you for the next three weeks! Make sure to get together with your family and friends to commemorate magical moments and “Make it Our Day to Remember” over …
Experience a fusion of faith, festivity and flavour at Four Seasons Hotel Kuala Lumpur‘s Curate featuring Malam Cahaya Rembulan — A Cultural Feast Through Traditions from March 11 to April 9. “Our team at Curate has gone above and beyond to create menus that beautifully …
I tot this was a new dining spot but turns out Day Dreamers Cafe (halal) has been around for some years, having moved to Plaza Damas from Plaza Damansara, KL, a while back.
The hanging baskets and many potted plants outside the cafe at the sidewalk makes this an attractive spot for lunch or afternoon out.
Taken up by the exotic mix of the menu, we asked the waiter to recommend the Iranian/Mediterranean items. We ended up with a mix of dishes and while a friend said it was hardly Iranian, I kinda liked the spices in the food and mixed representation.
*Potato Onion Rosti – a spin on the Swiss potato staple, this had bits of chicken tender, poached egg and honey mustard drizzled over. The taste reminded me of pakora, the Indian vegetable fritter. Was hardly Swiss but still quite tasty.
*Rosemary Chicken – Normal Western dish but strong in Indian spices with a piquant tinge. Not bad at all.
*Beef Shaksuka – came with slices of pita bread. A mild version of the real thing which would otherwise be heartier.
*Mirza – vegetable dip with roasted eggplant and tomato, and an egg on top, similar in taste to the beef shaksuka but without meat.
*Moroccan Couscous Salad – looked deceivingly small but was quite a hefty portion with different beans/vegetables/lentil as we dug deeper. Contained chicken tenders, almonds, Chickpeas, red pepper and corn as well as Couscous, drizzled with balsamic orange.
*The Sizzler – Alfredo pasta with chicken tenders. This has quite a few hidden ‘bombs’ in the form of bird’s eye chilli and chilli flakes. The Italian might baulk at this but the spiciness gives a localised touch to a dish which might otherwise be too cloying and creamy.
Seems Day Dreamers is known for its baklava but we we were too full to eat another bite. The flavour profile is probably more Indian with a touch of Mediterranean to be more accurate. Some of my lunch mates didn’t think it was authentic enough but I rather liked the flavours. Prices are more than reasonable which explains the office crowd. Otherwise soaking in the eclectric ambience and sipping a cup of tea while you chat is a pleasant way to pass the afternoon.
So what’s it like dining in the clouds? If you don’t know try Nimbus which offers 4 course dinners, given a touch of artistry by chef Fred Choong. Dishes here are a result of his experimentation, fusion at its best, and unlike French-skewed cuisines, flavours …
This coming Ramadan season, Commune Lifestyle, is having a “Buka Puasa with Commune” campaign from March 14 to April 10. Nacho Average Taco food truck will be stationed within the premises of Commune flagship store at 69 Jalan Maarof, Bangsar, KL every Thursday, Friday, and Saturday …
Iftar at Nipah has been a long-standing tradition at EQ. The breaking of fast provides the perfect opportunity for families, friends and work associates to gather to enjoy the authentic Malay delights.
This year, EQ will present two different ways to enjoy the good food offered here. Citarasa Nipah offers the classic Iftar experience with a buffet spread encompassing the best of Malay flavours, curated by Chef Zaini.
“A good Malay meal is like a good story. There needs to be a variety of elements to make everything work. The sour components need a sweet opposite, rich tastes will need some sharp flavours to offset it. My goal this year is to present a complete experience of Malay food for all to enjoy,” says Zaini.
Start with traditional salads ranging from fiddlehead fern (pucuk paku) to fresh raw crudites (ulam-ulaman) like pennywort (pegaga), winged beans and dips such as sambal belacan, air asam and budu.
The highlight of every Iftar buffet, the whole roast lamb, is grilled to perfection. The kambing golek is best savoured with fluffy beriani rice. Other classic dishes on the buffet include seabass, sliced beef (daging dendeng berlada) and bubur lambuk.
The Nipah Shell Out will feature a delectable assortment of fresh seafood, perfectly marinated and lightly cooked to ensure retention of flavours. Featured in the mix will be prawns, lala, mussels, bamboo clams and crabs in 3 flavours: kam heong/sweet and sour/salted egg.
Citarasa Nipah will be from March 12 to April 9 from 6.30PM to 10.30PM daily, priced at RM238+/adult and RM114+/child (age 6-12). Early Bird promotion from March 12-17, and April 7-9 is priced at RM198+/adult.
The all new EQ Bazaar, seeks to recreate the street Ramadan bazaar common in suburban neighbourhoods. Malay street food usually available here include rotisserie chicken (ayam golek), roti John and a variety of sweet treats and small bites.
EQ Bazaar will be held at Level 1 from March 12 to April 19 from 6.30PM to 10.30PM daily, priced at RM148+/adult and RM74+/child (age 6-12), from 12 to 17 March 2024. From March 18 to April 9, charges will be RM168+/adult and RM84+/per child. Group dining is at RM148+ for adults, with a min of 10 diners.
“Ramadan is a beautiful time of the year characterised by an emphasis on community and relationship-building. EQ is honoured to host many gatherings of fraternity and good-will, and will always ensure our guests enjoy food that transports them back to the old days, even as they work on building future relations,” said General Manager, Gerard Walker.
Both Citarasa Nipah and EQ Bazaar are already open for reservations. Guests can email dineateqkl@kul.equatorial.com, or WhatsApp +60122789239 or book through TableApp at
At the relocated MadHatter in Kepong, you can expect food that you’re not going to find anywhere else. Dessert maestro Marcus Low now offers mains as well, with a focus on breads and brunch. We started our review with a platter of Cold Cuts and …
After all these years, only now do I have the chance to try Yun House in Four Seasons. Totally smitten by the interior – elegant and sophisticated, yet not at all cold or distant, you feel welcomed and invited to join in the warmth and …
I’d like to say chef Andy Choy is the Canelé King but then, his soufflé is also to die for, and now that I’ve tasted his Beef Wellington, I’m definitely in heaven.
With the sleek bar at the front and intimate dining area inside and romantic pseudo art galley space upstairs, one could be forgiven for imagining you’re dining somewhere in Paris instead. Part owner and executive chef of Chateau Dionne, Andy Choy is charmingly modest about his amazing food. From his truffle butter, shaped like a canelé, to lovely freshly house-made breads, exquisite amuse bouche of Gruyere Cheese with Basil Powder Choux and Crispy Parmesan Tuille to the signature Cold Capellini with Kaviari Kristal Caviar and Truffle Ponzu, I feel the love poured into the making of each dish and devotion to details. Though not really French, the capellini has become a house staple due to popular demand. And rightly so as the springy pasta, made in-house, absorbs the truffle ponzu wholeheartedly and makes you believe the world is right again with each mouthful.
Long before Gordon Ramsay started the Beef Wellington trend here with his resto, CD was already serving this. Try as he might to omit this from his menu, Andy has relented as diners can’t seem to get enough of it. The pastry flaky, crisp and fluffy, the meat pink and meltingly tender, accompanied by feisty Madeira and black truffle sauce, the perfect lubricant to deliver art in meaty composition.
I’m left speechless with the Pan Seared Foie Gras with Port Wine Shallot and Almond Florentine as it was that good, luxurious and decadent.
After a short refreshing palate cleanser of Yuzu Sorbet with Limoncello for a breather, the meal was brought to a climactic end with the Sansho Grand Marnier Souffle Dark Chocolate Orange and Vanilla Ice Cream. IMO, no one does a souffle quite like Andy does and he’s done plenty, 13,500 to be exact, and counting.
Lunch comes to a close with petit fours of canele and chocolate truffle.
If food be the language of love, I’d say Andy is a deity!
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