Food Explorer & Home Chef
Street food is undeniably an integral part of every Malaysian. As a beer born and raised in the streets of Asia, Tiger continued to champion this platform even when dining out was not possible in the recent years. After two years of hosting its fan-favourite …
Here’s another reason to visit The Crane KL … at the recent wine pairing dinner, we had the pleasure of Damian White, Wirra Wirra Vineyeards sales director who elaborated on the wines and vineyard history. Adelaide Savignon Blanc 2021: fragrant with lime, passionfruit, mandarin, fresh …
Long before bingsu and kakigori became a thing, there was ice kacang. Some 65 years later, Kwong Wah is still going strong with its iconic ice dessert. Its new 3,000sq ft cafe in Pavilion Bukit Jalil is testament to its heritage, catering to a new generation of fans, seating up to 100 pax.
Having started as a drinks stall in PJ Old Town in 1958, Kwong Wah spans 3 generations from Chong Yok Wah who opened the stall, to his daughter Chong Swee Eng and husband, Wong, and now, their daughters Teng and Mun. Their parents ran the show until they retired in 2015, and then the girls reinvigorated the brand into a modern dessert shop at Section 17, PJ, in 2017.
Going into Pavilion Bukit Jalil, they enlisted partner Winnie Goh for their new mall outlet and introduced a full fledged menu. Beyond their signature Ice Kacang, Cendol, and popular Nasi Lemak, Ikan Bilis Bun, Gula Melaka Coconut Bun and Gula Melaka Mini Chiffon cake, there are rice and noodle options as well. The Gula Melaka is sourced from different places for the best flavour and fragrance in desserts and cakes.
Right, the food – the mini Gula Melaka Chiffon cake – the size of a CD – carries a delectable note of palm sugar at the finish. I usually don’t like coconut bun but this I like – different from commercial ones, rich, buttery and fragrant. The fragrance of the rice is apparent when eating the Nasi lemak and the sambal is from Winnie’s family recipe. Good flavour, with a touch of sour (from tamarind) though I would have preferred it to be spicier. Lovedthe crispy springroll which was still juicy inside, and it went beautifully with the homemade sweetish chili sauce. Ipoh Chee Cheong Fun was not bad, though the sauce was a tad sweet. Pickled green chili at the side and crispy fried shallots on top would have been perfect.
For mains, the slippery smooth Ipoh Kway Teow and flavourful slurp-worthy broth passed Ipoh-girl @hooikhaw tastebuds. Crowd fav Mee Mamak, laden with taufu pok, cuttlefish, potato and half an egg, was a good blend of sweet and salty, and had enough wok hei going for the dish. Reminded me of dry style Penang mee Jawa. The Chicken Chop was sizable with crispy skin and meat still moist underneath, though the sauce was different from Hainanese style, more tomato-based and sweeter. Only thing was the Prawn Mee which didn’t quite cut it as the sambal lacked oomph and the broth lacked depth maybe coz it’s pork-free.
Generally, Kwong Wah wins on all counts as it has tasty snacks for brekkie, tea or larger portions for those looking for main meals. Well, almost, as I wish it served hot drinks, even if it’s Chinese tea, as you need more than ice to wash down the food, and mineral water is no fun. Definitely worth a second visit, and more…
Add: Lot 3.104.00 & E3.104.00, Level 3, Pavilion Bukit Jalil, No 2 Persiran Bukit Jalil 8, Bandar Bukit Jalil, Kuala Lumpur. t: 012-550 0975
Celebrate this Mid-Autumn with your family, friends and loved ones with Celestial Treasures, premium mooncakes from EQ. Indulge in either the traditional baked mooncakes or pretty handcrafted snow-skin mooncakes, symbolising completeness and togetherness, These mooncakes are presented in custom-made gift boxes and make ideal gifts to …
Once again, the Oriental Group of Restaurants is hosting the much anticipated Annual Celebrity Chefs Signature Feast, this time, prepared by the award-winning culinary master, Chef Frankie Woo in collaboration Oriental Group’s Senior Executive Chef Wong Chin Leong along with the support of his team. …
The Carlsberg Smooth Draught ‘Real Spicy, Real Smooth’ dining exBEERience contest saw 100 lucky winners and their partners being rewarded with the coveted prize of experiencing contemporary Indian cuisine paired with Carlsberg’s signature refreshing smooth brew, Carlsberg Smooth Draught, in gastronomic symphony.
Spearheaded by culinary maven two Michelin-starred Chef Mano Thevar, the exclusive food
pairing event delivered not just star-studded treatment but a four-course meal that brought to life the
unique combination of spicy Indian cuisine complemented and infused with Carlsberg Smooth Draught. The blend of heat and spice worked the palate, complemented by the refreshing and hoppy taste
of Carlsberg Smooth Draught, introducing a medley of flavours that took diners on an
epicurean tour of the senses.
One of the winners, Lye Say Hong, said: “I’m super excited to be able to enjoy the experience of fine dining with Carlsberg! Never in my life have I won a prize, so this means a lot to me. When I first tried CarlsbergSmooth Draught I was intrigued. I am very excited to participate in tonight’s event.”
“I’ve personally never tried beer with spicy food before, so I really wanted to win this prize. I really love spicy food and I love Carlsberg so when I won, I was over the top. I’m enjoying every single moment of this event and I really want to thank Carlsberg for this superb experience!” said Thiban Eaganathan, another lucky winner.
Kicking off the evening with mouth-watering welcome bites, Chef Mano initiated diners with
fluffy Chilli Cheese Kulcha served with a deliciously creamy Carlsberg Smooth Draught infused butter.
The debut for the evening came in an explosion of flavours in the form of an opening snack of Beetroot Chaat, Maitake Mushroom Samosa and Chettinad Chicken Taco or Vindaloo Jackfruit Taco on the vegetarian menu.
For the appetiser, a perfectly seared Hokkaido Scallop submerged in a rich coconut sothi infused with
Carlsberg Smooth Draught delivered deep velvety essence with each mouthful, while non -meat
eaters indulged in a beautiful Zucchini Blossom coated with the same sultry gravy. The mains which offered either Saratoga Lamb Korma, Crispy Amadai or Cauliflower Malabar, with spicy earthy notes blended with Carlsberg Smooth Draught as one of the key ingredients. Each mouthful delivered a magical fusion of hot and piquant flavours elevated by the refreshing smoothness of Carlsberg Smooth Draught.
The meal concluded with Rasmalai, a Carlsberg Smooth Draught infused ice-cream to bring temperatures down after a fiery feast.
“This was a really great campaign by Carlsberg. I’ve always been a fan of Carlsberg Smooth Draught,
and this was something truly unique. I even got a chance to tap my own beer for the very first time
and learn about what goes into the creation of Carlsberg Smooth Draught which was really interesting.
The fact that the food was created by a Malaysian Michelin-starred chef was really the cherry on top
and my partner and I were very proud to be part of this experience,” exclaimed Ricknesh
Kishor, another winner of the dining exBEERience.
With special thanks to Chef Mano Thevar and The RuMa Hotel and Residences in making the campaign a success, Carlsberg Malaysia looks forward to bringing even more exciting and contemporary campaigns to the fore.
Visit https://www.probablythebest.com.my/ to find out more about our upcoming promotions in-store
and be sure to ‘Like’ and ‘Follow’ @CarlsbergMY on Facebook and Instagram for Carlsberg’s latest
activities and giveaways.
I first tasted Churn’s ice cream in Sept 2020 during the first Lockdown when they had a giveaway. I still have fond memories of that delish Earl Grey ice cream! Fast forward almost 2 years later, today Churn has a full-fledged shop with more than …
Thong Kee Cafe is an old established name that has been around for 3 decades. The original cafe in Bentong, Pahang was started by Wong Mun Thong, and it still exists today, famous for its 1+1 Hainan coffee plus tea. Prior to his foray into …
Pioneering the efforts of helping people eat better, Tasty Australia presented a series of Chef’s Table degustation menu based on Cross-Culture Omakase using Australian ingredients led by Celebrity Chef Daniel Green. In collaboration with World Gourmet, Chef’s Table OMAKASE features menus specially curated by five invited World Gourmet Chefs from notable restaurants – from the Asian to Chinese to Japanese to Malaysian kitchens. This culinary event showcases the use of in-season ingredients such
as Truffle Hill’s premium fresh black winter truffle, Ferguson Southern Rock lobsters, Maggie Beer premium cooking stocks and broth and many more established in-market favourite brand
Chef’s table sessions are limited to 16 guests per session on first-come-first-serve basis. A minimum of 3-course Omakase using Australian ingredients with each course meticulously paired with fine specialty wines from the best region in Australia. The gourmet dining sessions will complete with either a cup of newly launched premium café quality specialty coffee from the all time favourite brand Brasilia Coffee or a cup of Sacred Tastes Raw, Vegan Superfood drinking cacao.
Chef Daniel Green kicked off the omakase series on July 22 starting with a curated lunch menu.
Chef Bernard Lee (Chuen Restaurant): July 23-24
Chef Steve Chua (Buri): July 25-26
Chef Philip Chooi (PC Studio): July 27-28
Chef Willis Chua (Ming Ren Xuan): July 29-30
Chef Andika Putra (Wanomiya): July 31-Aug 1
To book, Whatsapp 011-2522 1338
Australian Specialty Wines & Spirits Masterclass 23 July – 1 August.
Preview of specialty fine wines sourced from the best regions in Australia with
Wine & Spirits Masterclass conducted by the industry experts, The Craftsman at 3.30pm -5.30pm.
Nine new GMO-free foods debut at IsetanKLCC
The 9 new gourmet brands with more than 35 products are available at the Food Festival apart from The Model Cook’s traditional bestselling twenty-five iconic brands from South Australia. Most of these new brands have adopted Malaysia as their first country of export. The Australian High Commissioner to Malaysia, Dr Justin Lee, officiated the launch of Tasty Australia 2022, together with organisers Isetain MD, KC Yeow and GM Kenichiro Asako, Healthy Eating Expert/Celebrity Chef Daniel Green, Executive director KB Ang and Vivien Lee, Director of The Model Cook.
“Our passion is to promote healthy eating lifestyle by offering our Malaysian customers GMO-free healthier alternative foods which come with real health benefits. In order to achieve this, we will always strive to ensure these healthier alternative food presents itself, value for money for the nutritional content it has in the product,” said Vivien.
Tasty Australia 2022 festival theme “Eating-for-health” resonates The Model Cook’s partner Chef Daniel Green’s passion for creating healthy recipes and diets aimed at helping people feel their best. He lives the eating-for-health lifestyle and was present to share his passion and philosophy through his cookoff sessions on July 22.
As the co-organiser, The Model Cook will continue to highlight green and clean eating with an emphasis on sustainability and a conscious choice of GMO-free foods. Two brand founders/owners, Dan Koch of Sacred Taste, Raw, Organic Drinking Cacao and Lukina Lukin, owner of Dinko Tuna farmers, were present to meet and greet Isetan customers to share their brand story.
Among the products to look forward to are Western Australia’s iconic superior class Truffle Hill’s Fresh black Perigord truffle and its range of oil and seasonings; South Australia’s High Beta Glucan Single Origin Kowari Oats; Native Indulgence’s Celebration cakes and crackers handmade with premium ingredients; Victoria’s Sacred Taste Raw, Vegan Superfoods lattes and 99th Monkey’s 100% pure,
gluten-free nut butters; South Australia’s Aldos Block specialty red wines – Shiraz and Cabernet Sauvignon made from premium quality 100% McLaren Vale fruits; and an all time favourite brand Brasilia coffee debuting two new premium specialty coffee which customer can now enjoy premium café quality coffee at home.
Australia is a significant source country for premium food and beverages taking into account the clean, green and safe environment for their food production and responsible farming practices. “We are indeed very honoured to be chosen as the first partner retailer to showcase these new gourmet products.” said Kenichiro. The Isetan KLCC Food Market will be bustling with activity during Tasty Australia and giving out gift vouchers, mystery gifts and Australian souvenir giveaways with purchases.
For more details on “Tasty Australia 2022”, visit https://tastyaustralia.themodelcook.com or The Model Cook’s Facebook page.
from press release
Heineken is inviting consumers to immerse themselves in fresh experiences at the Heineken® Hotel Takeover that will take guests on a journey that will redefine and elevate MUSIC, ART, WELLNESS and CULINARY experiences. Happening across two weekends from 23rd – 24th July and 30th – …