Food Explorer & Home Chef
The new general manager in town at Four Seasons KL knows the hotel industry like the back of his hand. From parking cars to being the bell boy, Simon Barnett has done it all, rising through the ranks to become general manager today. Well, not …
EQ KL is surely one of the earliest to come up with their mooncake offerings as of July 1st! Their Celestial Treasures 2025 features a mooncake collection that reflects the spirit of tradition, the joy of reunion and the refinement of a gift well given. …
I just found out Ayam Brand sardines and mackerel, a staple in Malaysian kitchens, has apparently been around for over 130 years!
Surprise, surprise, during a media drop recently, I received some goodies, i.e. Ayam Brand sardines and Ayam Brand’s Spicy Tomato Paste.
Beyond the usual sandwiches and sambal, it’s interesting to explore what else to cook with the mackerel and sardines. Under a recent campaign by the brand, #makanlainmacam recipes and #segartetapterasa are coming to the fore.
Ayam Brand sardines and mackerel are said to pack nutrition up to 7 times more Omega-3 than freshly cooked fish. Ayam Brand sardines and mackerels are also sustainably caught from cold seas and are naturally rich in Omega-3 fatty acids, specifically EPA and DHA*: two types of “healthy fats” that support key organs like the heart, brain, and eyes, which the body does not naturally produce.
“Malaysians have always had a soft spot for Ayam Brand’s sardines and mackerels. They have long been a familiar favourite across generations. It’s comfort food that reminds you of home, of family, and of simpler times,” says Teoh Wei Ling, Head of Marketing at Ayam Brand.
“Through Makan Lain Macam, we want to inspire Malaysians to have fun in the kitchen and see just how versatile these classics can be. While dishes like kari mackerel, sambal sardin, or even roti sardin gulung will always have a place at the table, there’s also something exciting about trying something different or new, knowing it’s still packed with nutritious goodness.”
Spicy, rich, Mackerel Masak Merah is a bold twist on a Malaysian classic that comes together in a jiffy when paired with Spicy Tomato Paste. Ayam Brand’s sardine and mackerel are available in 4 sizes (155g, 230g, 300g, 425g). For a limited time only, Ayam Brand is offering a Buy 2 Sardines or Mackerels (425g) and Get 1 Free Ayam Brand Fried Chilli Mackerel (155g), available at selected stores.
#makanlainmacam
#ayambrand
Once a while, it’s nice to explore my own city. We discovered Lo and Behold, along Petaling Street, serving crowd pleasers like tacos, pastas, fried chicken and soft serve. The mural on the wall and quirky posters foretell the fun, laid back vibe here. Bright …
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 …
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 Wong from Hong Kong.
Ho is the executive Chinese chef at Zi Yat Heen, the multi-awarded Cantonese restaurant at Four Seasons Hotel Macau. Growing up in Hong Kong, he was exposed to his father’s work in the food and beverage industry in a myriad of Chinese restaurants, which led to his ambition of becoming a chef himself.
With more than 22 years of experience, Ho emphasises the essence of traditional Cantonese cuisine as the basis of his cooking. He also enjoys experimenting and innovating dishes, with a passion for creating something unique for his diners.
“We are delighted to welcome chef Anthony for this special occasion, giving our guests in Kuala Lumpur the rare opportunity to sample signature flavours from our Macau restaurant,” says Wong.
Together, both chefs have meticulously crafted a menu that elevates traditional Chinese flavours with surprising twists, including ingredients like caviar and foie gras which are not commonly used in Chinese cooking. “Commemorating Yun House’s journey over the last seven years, this event reinforces iur commitment to culinary excellence.”
We had a preview of the set menu and it was hard to pick a favourite as everything was absolutely delectable. Personally, it was a tough call between the flavourful Braised Fish Maw in Millet Broth infused with black truffle, chef Jimmy’s forte, that had been broiled for 6 hours, and the fragrant Wok-fried Lobster that was so fresh and done just right – the flesh had great bite and texture, further heightened with black olives.
Other attractive and no less impressive dishes included Fresh Crab Meat with Japanese pine needles and caviar; a unique combination platter of Teochew-style marinated mackerel, chilled razor clams with scallion oil and ice plant; Stuffed chicken wing with foie gras, abalone and glutinous rice; and for dessert, Chilled pumpkin soup with nostoc pearls, baked tart with bird’s nest and saffron.
Available from July 3 to 6 for lunch and dinner at RM668/pax. There’s also an option for a la carte menu, except for dinner on July 5.
For reservations, contact +6032382 8602 or email diningreservations.kualalumpur@fourseasons.com