Food Explorer & Home Chef
Caren Poon started An Viet back in 2015, chiefly because she was inspired by how the Vietnamese used every part of the animal or plant in their cooking. In line with her vision to reduce food wastage, she started the restaurant to offer authentic, good …
A spin on the omakase experience, with reimagined Chinese classic dishes. Are you game? At Chef Photographer Andy Ong in Jaya One, PJ, you only get to know the menu when the food arrives. Andy is a little whimsical, a little temperature and as ardent in his …
Guinness Malaysia invites fans and food enthusiasts to discover a taste experience beyond the ordinary, made possible through the power of fire and infusion. Guinness Flavour By Fire returns with a bigger line-up of renowned chefs to fire up the flavours of Guinness-infused flame-cooked foods to entice your taste buds. Level up and savour the extraordinary this August 18-20 at Sentul Depot, Kuala Lumpur, and September 2-3 at Fort Cornwallis, Penang.
At Flavour By Fire, Guinness will unlock a plethora of flavours to excite the palate. Flame-cooked foods undergo the Maillard reaction releasing distinctive rich flavours, textures, hues, and aromas. And when it comes to understanding this phenomenon, no beer surpasses Guinness. Brewed with fire-roasted barleys (at 232o C) it boasts a distinctive taste.
The chefs’ culinary prowess and mastery over fire take centre stage at the festival. Going beyond the ordinary, they will fire-up up a variety of creative Guinness-infused dishes, bringing out bold and exciting flavours, tantalising one’s taste buds.
“Guinness has a sensational depth of flavours that chefs know how to appreciate and Stout fans can’t resist. As people are constantly on the lookout for fresh, conversation-worthy food adventures, our festival is the perfect occasion for fans and foodies alike to come together and indulge in an authentically Guinness experience you won’t find anywhere else,” said Shaun Lim, Marketing Manager – Wheat Beer, Stout & Diageo Brands at HEINEKEN Malaysia.
“A memorable experience can be defined in many ways and for Guinness, it’s great stout, great food, and great company,” added Lim.
All this, set against a backdrop of lively local musicians and a variety of engaging activities.
Register on https://www.guinnessflavourbyfire.my/ . The first 500 to attend the festival daily will receive a complimentary Guinness Draught.
Visit participating outlets and stand to win exciting prizes including exclusive invites to the festival Finale Party, Arthur’s Storehouse dining vouchers and Guinness smoky marinade sauce. Head to your nearest convenience store and stand to win a Guinness mini fridge filled with Guinness Draught In A Can with every purchase of a Guinness Draught or Guinness Foreign Extra Stout. All promotions are valid while stocks last.
Guinness fans and foodies can also try their own “skill” at creating Guinness infusion recipes via a fun digital contest. Three winners will see their “infusion recipes” brought to life, fire-cooked and prepared by chefs in real-time at the festival! Rally on Guinness Instagram and/or Facebook today to upload your emoji “recipes” and tag @GuinnessMY to participate.
At the festival, take part in the Long Bar Challenge to get your hands on exclusive Guinness T-shirts, vouchers, or merchandise. Then get your selfie photograph imprinted on your creamy Guinness head at our Guinness STOUTie machine stations.
Gather a group of 10 friends and enjoy a private experience in a cordoned-off space with access to your own bar. The Party Keg comes with a stack of 70 Guinness vouchers redeemable on any festival day, a scrumptious food platter valued at RM300 and one entry to the Long Bar Challenge.You can also take home flavours beyond the ordinary in the form of a Guinness infused meat rub, complimentary with every purchase of Guinness Draught In A Can via Drinkies at the festival.
Visit https://www.guinnessflavourbyfire.my/ or check out Guinness Malaysia’s socials at www.facebook.com/guinnessmalaysia and www.instagram.com/guinnessmy.
With name like Penghulu Seafood, we weren’t sure what to expect. Malay food at best with Asian nuances, probably, we guessed. We weren’t far off, as Leslie, who also owns Esan Thai Kitchen near door, ventured that it’s a mix of Chinese food with influences …
One of EQ’s best loved dining establishments will make a return to the property for a limited time. Chalet, premiere Continental fine dining restaurant of the 1980s, will make a special pop-up appearance from July 24 to August 12, bringing with it the nostalgia of …
I was privileged to be invited for ‘a meal among friends’ by Jeanette of Elegant Inn (EI) Hong Kong Cuisine restaurant recently. And what a splendid affair it was, kicking off with a Happy Start platter that had crisp yet light Salt & Pepper Hong Kong Silver Fish & Cuttlefish with a mix of fried and raw garlic, silky smooth Steamed Silky Egg sweetened with the seafoody goodness of Pan-seared Hokkaido Scallops & Crab Roe Sauce, and Special Chilled Spoon Delight with Fresh Salmon and Crabmeat. Will leave the wonderful layers of flavours and textures to your imagination; this marked a great start to the meal ahead.
Helmed by chef Wesley Ng who has been with Elegant Inn for 21 years since he was 19, both chef and restaurant has grown by leaps and bounds since.
The traditional Hearty Double Boiled Soup of Pig Stomach, Peppercorn and Salted Vegetable had a clear yet sublime umami sweetness, with a gentle peppery edge at the end. Jeanette said this popular soup has remained a fav all these years with its unique subtle broth infused with chicken feet, Yunnan ham, free-range kampung chicken and pork ribs. The pig’s stomach, ribs, salted vegetables, scallops and wolfberries are served on a plate, as a separate dish if you will.
Delectable Dim Sum such as Crispy Vegetable Rice Rolls, Steamed Hokkaido Scallop Dumplings and Steamed Radish Cake with Hong Kong Prawn and preserved vegetable that proved EI’s prowess in making the ordinary into culinary art. My fav was the HK-fashioned ‘jar leong’ that had crispy Vietnamese rice paper, shredded carrot and jicama rather than just fried cruller.
Such indulgence – four superb fish dishes: Steamed Sea Garoupa Slices on Rice Noodles with Fresh Lemon & Chinese Black Olives, naturally sweet Steamed Atlantic Cod with Fiery Garlic Black Bean Sauce, Golden Fried Atlantic Cod with Chinese Leek Topping and Ichiyaboshi Threadfin. While each had its own merits, I enjoyed the pairing of fish with black olives on rice noodles the most, the contrasting flavours all the more distinctive thanks to the judicious use of ingredients. Fried threadfin was prepared ichiya-boshi (overnight-dried) style, a Korean preservation technique that encapsulated the natural sweetness and flavour.
My fav, the banquet classic Golden Boneless Stuffed Chicken with Chicken Tomato Salad, had crackle crispy skin layered with firm and bouncy prawn paste. What a treat! The chicken meat had been shredded and piled in tomato wedges drizzled with balsamic vinegar.
Simple bitter gourd made for an interesting cleanser before serving chef Wesley’s famous Dancing Fried Rice. My personal comfort food Rice Noodles with Australian M9 Wagyu Beef in Egg Sauce had tender beef cooked in eggy sauce. Smooth and seductive, it would not be a stretch to say this was the best WTH I’ve had.
Not much she says, yet Jeanette prepared four desserts – EI’s signature Golden Custard Cake, House Made Jujube Cake with Grated Coconut, Teochew Style Tau Suan with Crunchy Sea Cucumber and Double Boiled Hasma In Fresh Almond Cream.
Price for this menu ranges from RM248 (min.2 pax) to RM1,368 (6 pax).
Add: 2.01, 2nd Floor, Podium Block, Menara Hap Seng, Jalan P. Ramlee, Kuala Lumpur. call 03-2070 9399
I’ve always felt that Meat the Porkers (MTP) was quite ingenious in naming the restaurant, probably inspired by the comedy Meet the Fockers some years back. Located upstairs in a spacious setting in Plaza Damansara, Kuala Lumpur, the decor features piggy figurines collected by the …
One of those days, we dropped by Cafe Chef Wan TTDI and found the quality of food indeed deserving of his high accolades. The menu is a gastronomic compilation of his travels worldwide, featuring international and traditional Malaysian favs. We had Cucur Udang (RM36) as …
I really like this hidden Korean Resto, @thechois_official in SS2 The Hub which I had my eye on for a while. We could get single portions of favs like beef and seafood jjampong, chicken tangsuyuk and beef doenjang, and prices were more than reasonable. Even then, the portions are generous so small eaters can share.
My fav is the seafood jjamppong, which came with lots of seafood. Broth is mellow with a natural seafoody sweetness, reminded me of Hokkien Prawn Mee. The level can be tweaked, right up to ‘spicy die tomorrow’ level. No kidding, that’s what it says in the description! What’s interesting is you can have half-and-half for best of both worlds so you can have jjamppong and jjajangmian, and other variations. Only the jjajangmian was not as expected, sweetish and not much minced meat, came with an egg. Seems the cooking is Busan-style which is why food here is slightly on the sweet side.
The beef doenjang was also very good, rich flavours from the very first mouthful – a wholesome soupy dish with plentiful beef, zucchini amd veggies – to go with rice.
Menu offers quite a lot of choices from cheesey fried rice – simple but soul-satisfying; Tuna and other versions of Kimchi Jjigae – spicy and pleasantly tangy; and other homestyle rice and ramen concoctions.
I also finally got to try the honey ginger biscuit which I saw so often in K-dramas. Not cloyingly sweet, it’s got a different and rather unique kind of flavour which grows on you.
Ambience is warm and cozy at this family-run business where chef Choi Myeong Hun heads the Muslim-friendly kitchen. Definitely on my list of regular Korean resto.
Add: The Hub, Jalan 17/47, Seksyen 19, Petaling Jaya. hp: 011-2374 8500
With a name like Makan Time, you know they get right down to business with their best food forward. The decor evokes nostalgia, and you can’t help but feel you’re having a taste of home. The interior resembles an old-school coffeeshop, and the entrance is …