Food Explorer & Home Chef
Good Peranakan food is not easy to come by. Happy to report that I found a perut ikan (fish stomach) dish that checked all the boxes. Sour enough to make you squint, pieces of fish that you can still make out (instead of mushy indistinguishable …
When I saw others posting about bonito hummus meshed with kotsubu natto, I knew I had to try this unlikely combo for myself. French-trained chef Joel Kirk (formerly from Coley) has teamed up with Leen’s and SAJ’s Syrian chef Ameer Azalek, with input from chef …
Double Zero Pizza arrives in the heart of Ampang with a different kind of promise: simplicity on the surface, depth at its core. A new kind of neighbourhood pizza parlour, it fuses Scandinavian minimalism with sourdough, creating a flavourful dining experience.
The name, Double Zero, is a nod to the Italian “00” flour, essential to traditional pizza making. Known for its purity and softness, the flour reflects the restaurant’s approach – quality, precision, and attention to detail. That same thinking carries through to the interiors, where clean lines, soft wood finishes and a muted palette of neutrals with touches of blue and pink create a space that’s calm, modern, and inviting. Think Scandi cool x Japandi zen calmness.
Each pizza begins with an 11-inch sourdough base, made with fine Italian 00 flour and slow-fermented in-house for at least 72 hours before being baked in a traditional wood-fired oven. Most creations showcase the signature San Marzano tomato blend, while others feature alternative bases such as a creamy Mornay sauce or a spiced tomato blend – all made in-house.
Every pizza is then finished with a rich blend of four cheeses and thoughtfully selected toppings. There’s the classic Margherita, elevated with fresh mozzarella cherries; indulgent Truffle Kingdom – – layered with mushrooms and truffle; for something bolder, No BS, B+S – topped with beef bacon, beef sausages; and Duck, Yeah! – finished with garlic and rosemary duck confit.
Seafood lovers can turn to Odin’s Lox, featuring beetroot-cured salmon with ricotta cheese, or dive into Seas The Day, topped with tiger prawns and white calamari.
Personally, I liked the taste of the truffle pizza and What The Fish with salmon. Much thought has been put into the selection of toppings to make them special and different, eg, a touch of green chilli in No BS, imported Japanese sardine in Odin’s Lox. Crust is soft and chewy, similar to sourdough bread, so you have to tune your expectations as you can’t really hold up a slice.
For sides, go for Just Wing It – glazed chicken wings marinated in cola with seven herbs and spices, and creamy Mac & Cheese with Mornay sauce, a three-cheese blend, and beef bacon. Remember your fibre intake – crisp Caesar Salad makes it easy. For dessert, choose from a classic Tiramisu, warm apple and mixed berry crumble, or Banana Pudding.
The Zero Proof Wine List offers guests the pleasure of the “wine and dine” experience in an a setting free from alcohol. Prices are equivalent to the real deal. Adding a refreshing twist, Double Zero also features Kombucha on Tap, with rotating flavours such as Lychee Rose and Chrysanthemum, and new seasonal blends.
Whether you’re grabbing a quick lunch, lingering over dinner, or catching up with friends and family, Double Zero Pizza is setting the bar higher for the modern pizza parlour in KL.
No pork, no alcohol.
Add: 64, Jln Memanda 9, Taman Dato Ahmad Razali, Ampang, Selangor. hp: 012-233 3864
Hidden behind an orange lit small door, the stairs lead to P & V in Bangsar, KL, a secret diner helmed by Dutch chef Joeri Timmermans. Beginning his career at 14 in the Netherlands, Joeri worked at several Michelin starred restaurants, before moving to Australia …
Meraki started off by crafting in-house sauces, snacks and corporate gifting in 2020, then ventured into private dining. It has since curated exclusive menus for private and corporate events, including weddings. Now it has a physical restaurant in Section 17, PJ. The neighbourhood restaurant serves …
The Australian Food and Wine Collaboration Group came together to showcase “Taste the Wonders of Australia” in Kuala Lumpur recently. The Group, comprising Hort Innovation Australia, Dairy Australia, Meat & Livestock Australia, Seafood Industry Australia and Wine Australia, initiated a strategic, concerted effort to advance bilateral trade and improve market access for Australian food and wine producers.
A series of interactive workshops and tastings with well-known chefs, wine and industry experts included: –
“Taste the Wonders of Australia” coincided with the 70th anniversary of diplomatic relations between Australia and Malaysia. Malaysia is Australia’s 11th largest trading partner for Australian agriculture in 2024-25 with exports worth AUD1.8 billion.
With Malaysia’s rising affluence, a growing middle class and increasing demand for premium imported goods, the market presents strong potential for growth across Australia’s food and wine sectors. According to Hort Innovation Australia’s Dr Mila Bristow, said the programme is beneficial to Australian government agencies and in-market trade and food industries, who can engage with Australian food, wine and agriculture working as one united group.
“We are committed to presenting the full spectrum of Australian food and wine as one cohesive entity to enhance trust and transparency with our trading partners. And by prioritising collaboration and shared outcomes, we strengthen the foundation for sustained trade relationships.”
He added that it was a good opportunity to thank the market, and build long-term relationships. Over the past three years, the Collaboration Group has held market activations in Thailand, South Korea, Vietnam, Indonesia, Taiwan and Japan, and met with more than 1,200 trade and government representatives, leveraging the individual sectors’ export strengths to deepen industry and government networks, advance bilateral trade and improve market access.
Meat & Livestock Australia Regional Manager for Southeast Asia Valeska said: “Malaysia is one of Australia’s most important trade partners for Australian red meat. With Malaysians consuming the highest per capita beef and lamb in Southeast Asia, Australian beef and lamb are well-positioned to meet this demand. Looking ahead, our goal is to deepen trade relationships, expand awareness of our high-quality, halal-certified products and support Malaysia’s evolving foodservice and retail sectors with consistent, trusted supply.”
Chief Executive Officer of Seafood Industry Australia, Veronica Papacosta added: “Malaysia is a growing destination for Australia’s premium seafood exports. The Food and Wine Collaboration Group offers the opportunity to showcase Australia’s high-quality seafood, developing awareness of our unique products and their compatibility with Malaysian cuisine. E-commerce channels, including live broadcast sales, have emerged as an important channel for reaching Malaysia’s increasingly tech-savvy and affluent consumers.”
Dairy Australia Sustainable International Trade Senior Manager Catherine Taylor said: “While the global dairy environment reflects an increasingly volatile trade environment, Malaysia is a close neighbour and an important market for Australian dairy products. We are delighted that our Scholarship Programme, which includes key Malaysian dairy companies, is celebrating its 10th anniversary in 2025. We are confident that we will be able to support Malaysia’s growing need for dairy in the future.”
Wine Australia General Manager Market Development Paul Turale said: “As Australia’s 10th largest market for wine exports by value and the third largest in Southeast Asia, Malaysia represents an important growth opportunity for Australian wine. In the 12 months ended June 2025, 131 Australian wineries exported a combined 2.7 million litres of premium wine to Malaysia worth AUD42.4million. With our geographic advantage in terms of supply, we look forward to continuing to build on the awareness and affinity for Australian wine in Malaysia to support a sustainable and prosperous market for our Australian exporters.”
During the wine seminar which talked about popular Australian wines, Singaporean specialist Lim Hwee Peng shared about classic wines coming from Down Under such as riesling and chardonay, and reds like grenache, pinot noir and shiraz. It was an enlightening session, especially with Malaysians who are more familiar with new world wines.
Professional butchery is not just about cutting meat, it is also about the butcher’s skill in deboning, portioning, creation and display of creative and practical applications, reducing wastes and increasing yields. The Ultimate Butchers Challenge was held by the Aussie Meat Academy recently at UCSI, …
One of those days, I was craving bbq meat so we paid Uncle Botak BBQ a visit. A popular station for smoky barbecued meat, it comes with a host of homemade sauces too. The Muslim-owned resto claims to be THE place for wood-fired chicken, beef …