Food Explorer & Home Chef
What do you get when ID meets F&B? The answer is KO, a gorgeous Taiwanese resto that’s an expression of art coupled with simple yet satisfying Taiwanese fare. Without having to say much about the decor, the pics speak for themselves – tasteful modern interpretation …
Guinness Malaysia has officially launched its first-ever flagship outlet, Arthur’s Storehouse in Malaysia at Pavilion KL. Fans can enjoy the true Guinness experience alongside a Guinness-infused food and cocktail menu as well as exclusive merchandise imported from the Dublin Storehouse. Decked out to give Guinness …
Was hankering for Thai food and came across this small neighbourhood resto, featuring home-cooked style E san Thai food. Run by a modest couple; nothing fancy about this understated place, choosing to let the Southern Thai cooking speak for itself.
We had simple, deceivingly ordinary dishes but the vibrant taste notes and layers of flavours were convincing enough for me to know that I had come to the right place.
The Brinjal had a familiar and comforting taste, different from the usual presentation in most resto. Cooked with egg, savoury with a slightest touch of sweet, we enjoyed this immensely. The Tamarind Chicken reminded me of Nyonya Tamarind prawns, sweet, sour yet hearty flavour notes. I liked this but I hear the Tamarind fish is even better as the tamarind goes well with the sweet flesh of the Siakap. Will order this next round.
Tom yum was one of the better ones I’ve had in a while, plenty of seafood, and enough oomph to give that kick you seek in this sour spicy soup. Both clear and red versions are available, and the spice level can be dialled up further upon request. Otak-otak – a mixed chilli paste cooked with coconut milk, with a myriad of seafood within the coconut itself – was rich, concentrated and a delight. They weren’t stingy with the seafood – there was always something more each time we scooped.
Only the piquant som tum was not that exciting, not that it wasn’t good but coz I’ve had others which packed more of a punch. We also had an omelette dish, similar to Chinese Fuyong egg, but with crispier edges – quite tasty as well. We ordered the steamed pumpkin dessert, a nice change from boring red rubies (which they also had). Even for someone like me who doesn’t like pumpkin, I found this quite appealing. I liked how the earthy sweetness and natural ‘nuttiness’ of the vegetable (?) envelops the palate rather than some created ‘innovative’ artificial taste.
Reviews for this place have been mixed, some loving it while others thought it was nondescript and nothing special. Prices were reasonable (less than RM200 for 5, including drinks and dessert) – I’ve had Esan food in Thailand and I loved the unpretentious homestyle food here. So yeah, it doesn’t have impressive fanfare cuisine, but if you want a cozy place for a family dinner, this fits the bill.
Add: G-G-5, Block G, Jalan PJU 1a/3, Ara Damansara, Petaling Jaya
Throwback to birthday brunch: We tend to think of kebab as just meat on skewers but at Turkish Cafe Istanbul it comes in many forms. We ordered the Istanbul Lamb Kebab that had pieces of tender grilled meat on fries – unusual but appetising – …
French wheat beer 1664 Blanc and its raspberry variant 1664 Rosé has launched the ‘Art with a Twist’ artist edition cans, designed by French artist Michaël Cailloux. Building on the encouraging response of the ‘Bon Appétit-Lah’ campaign, the French-Malaysian fusion cuisine with a twist in …
It was a day Lambassadors took over as Chef Eric Siew and Chef Steven Wong from Hilton KL gave a hands-on cooking workshop using Halal Australian Lamb at Hilton KL. Australian High Commissioner Dr Justin Lee was also present to share a little about Meat & Livestock Australia, and he joined the media in the making of lamb open pies.
Halal Australian lamb is versatile with many cuts that work with many different flavours. Lamb from Meat & Livestock Australia (MLA) holds up well with and without spices and marinades, both in Asian and western cuisines without losing its true essence. It’s quality meat that’s easy to cook and is easily available in supermarkets and hypermarkets. The difference between lamb and mutton? When it’s younger than 10 months old, it’s classified as lamb while meat from older animals are called mutton. Lamb doesn’t take long to cook as it’s still young and tender, while mutton is often preferred for curries and stews as it has a stronger flavour.
Australian lamb has the all-natural advantage of being pasture-raised and grassfed in a pure environment, free of artificial additives and hormones. Sustainable agriculture is conscientiously practised in Australia and its sheep meat industry is now considered climate neutral and carbon neutral. This means that eating Australian lamb does not have an adverse impact on the environment.
Australian lamb is certified halal, slaughtered under the Australian Government Supervised Halal Programme, by Muslims approved by accredited Islamic certifying authorities in accredited processing plants, according to strict Islamic law or Syariah, and also complying to importing country’s strict halal protocol. This programme is guaranteed under the Australian law, and administered by the Federal Department of Agriculture.
More than adherence to a set of conditions of how the animal is slaughtered and meat processed, Halal also refers to how the animal is treated during its life, emphasising zero tolerance to animal abuse and mistreatment. It must also be provided with enough space to roam, clean water, food and fresh air and access to all these is abundantly available in Australia. Animal welfare is top priority among farmers in Australia and it is regulated by laws enforced by Government. As it’s a large and isolated island continent, all livestock are naturally free from animal diseases.
Malaysia is Australia’s second largest export market for mutton and largest destination for sheepmeat in South-East Asia. Despite modest per capita consumption levels, the frequency of sheepmeat consumption is relatively high in Malaysian diets. About one-third of consumers say they have bought lamb in the last month, well above Asia’s average of 19% (Source: MLA Global Consumer Tracker).In 2020-2021, Australian sheepmeat exports to Malaysia reached an all-time high at 26,010 tonnes, largely driven by a 45% year-on-year increase in demand for lamb. This is a reflection on Malaysians’ priority for healthy foods to keep immunity strong.
Australian lamb is a good source of protein and contains 13 essential nutrients required for good health. Among them are Iron, Zinc, Omega-3 fatty acids and B vitamins. Australian grassfed lamb (when trimmed of visible fat) is a source of Omega 3 fatty acids, the same healthy fat found in fish.
It’s suitable for both Asian and Western cooking, from Barbecued Ginger Lamb Satay with Thai Dipping Sauce, Bulgogi Style Lamb Lettuce Cups, Zesty Lemon & Roasted Garlic Leg of Lamb Steak, easy-carve lamb roast to Aussie Lamb Baharat Party Pies.
(Recipes are available at https://www.trueaussiebeefandlamb.my/#)
Thanks to a special Cathay Pacific collab with eat X dignity and Green Monday, there’s a new plant-based menu to look forward to. To catalyse positive change for the people and communities, the collab aims to promote children and youth development in Malaysia, while supporting …
Wynns Coonawarra Estate is an Australian icon with a legacy of world-renowned cabernets that reflect the pinnacle Coonawarra terroirs. The winery is proud to release a new tier of wines that represent a creative renaissance of Wynns’ early pioneering years. Named Reframed, the tier comprises …
Multi-award winning Marini’s on 57 is celebrating a decade of good food, fine wine and great company. Since its opening in June 2012, the luxury dining and entertainment establishment has become an iconic rooftop destination, offering the closest view of the Petronas Twin Towers and panoramic views of the city.
“When we first started, it was to share my passion for food and my vision for a world-class venue with the Malaysian public and the world. In addition to that, I have made it a point to promote Italy in my life and my work because it is a part of me. I believe that food is love and my love for food has led me to where I am today,” said Cavaliere Modesto, founder and owner of The Marini’s Group.
“It has been a rewarding experience on many different levels and we are grateful for the many relationships we have built over the years. We would like to extend a heartfelt ‘Thank you’ to our guests, staff and partners for their support and we look forward to sharing many more delightful moments together,” he added.
This significant 10-year milestone is marked by festivities in October following the anniversary theme is Viva Marini: Guests can look forward to:
To showcase its fine contemporary Italian cuisine, the establishment is offering a tantalising 10-course Founder’s Menu at the Marini’s on 57 Restaurant. Guests will be able to savour reinterpretations of the 10 popular dishes which have been served over the years. This includes Pan-Seared Foie Gras. Hokkaido Scallops, Seared Cod Fish, a choice of pasta with lobster or truffles, and desserts. The Founder’s Menu will be available from Oct 1..
For cocktail lovers, there’s the Viva Marini Guest Shift Series which kicks off at the Marini’s on 57 Bar on Oct 10. Guest bartenders lined up include Rizal Junior, Bastien Michaud and Symphony Loo. Junior was the head bartender of the pioneer team at Marini’s on 57 and the Sabahan returns to his old stomping grounds to work his brand of mixology magic for one night.
Michaud is Pernod Ricard’s brand ambassador for Martell, Mumm and Perrier-Jouet. The Frenchman is a food and drink enthusiast with extensive knowledge of wine and spirits. Catch him in action on October 17. Loo is the Campari Group’s Regional Brand Ambassador for Southeast Asia and the On Premise Channel Manager for South East Asia and India. She rose to prominence in 2017 when she was awarded the “Rising Star of the Year” at the Singapore Bar Awards and when she later won the Codigo Competition that same year. Loo will be showcasing her skills on October 20.
The Viva Marini Bartending Competition will be giving away cash prize of RM10,000 to the top bartender while second and third place will receive RM5,000 and RM3,000 respectively. For the preliminary round, participants will need to send in an original cocktail recipe and a video of themselves making an open format cocktail of their choice. The videos may be submitted from October 3 – 30 and 10 finalists will be shortlisted.
The selected bartenders will have to present three original cocktails – two themed ones using certain spirits, and one open format cocktail – in a live event at the Marini’s on 57 Lounge on Nov 14. Visit www.marinisgroup.com and follow Marini’s on 57 on Instagram (www.instagram.com/marinison57/ ) for more deets.
The Marini’s on 57 Viva Marini 10th Anniversary Party will be on October 20 and will feature guest deejay and Grammy Award nominee Timo Maas. The German deejay and producer returns to take over the decks for the night and will spin his brand of electronic dance music.
Marini’s on 57 encompasses three unique spaces – a first class bar with acclaimed architectural design, complemented by a prestigious lounge and exquisite Italian cotemporary fine dining restaurant.
Add: Level 57, Menara 3 Petronas. For reservations, contact +603 2386 6030 or email reservations@marinisgroup.com.
Retail destination Isetan The Gardens unveiled a refreshed look and focused offerings of brands and service, alongside an all-new dining floor. The entry of “The Table”, Isetan’s dining concept features a collection of 7 specially curated restaurants and a Bar, highlighting authentic and premium Japanese …