Food Explorer & Home Chef
Sendo Ichi Seafood (M) Sdn Bhd was established to meet the growing demand for premium fresh and frozen seafood in Malaysia’s HoReCa and retail sectors. The company specialises in blue fin tuna, air flown fresh fish from Japan and other high quality frozen seafood including …
Hidden from view from the main road but still very much part of the Mont Kiara thoroughfare, Mustard Fields by Zukkini sits in a cozy, classy bungalow behind a row of shops. Highly rated cafe, the interior is stylish and retro vibes, packaged with a …
A seemingly unlikely spot for dai chow (big fry) dishes, Hugo’s Kitchen is housed in a nice air-cond restaurant in Aman Suria, but know that food is good, though at slightly higher than average prices. One of 3 brothers from the Cheow Sang Bak Kut Teh franchise, chef Hugo has come into his own, with tutelage under the famed chef HK William Kwok (Magic Wok/Regent) and rebranded the place as Hugo’s Kitchen.
We had the signature poached chicken and rice, minced pork patty, bitter gourd with egg and grilled octopus, accompanied by rice.
Steamed pork patty was elevated with the inclusion of black dace fish (note to self: wanna try this at home). So simple but so much more depth to the taste. The poached chicken was tender, moist, amped up by their in-house ginger sauce, paired with the chicken stock-infused rice.
While bitter gourd had a good ratio of egg to gourd, sliced very thinly. Octopus carried a slight smoky aroma – nothing fancy or unusual, but fresh and not too chewy. Personally, I felt this dish was pricey for something so basic. But octopus is generally expensive anyway.
The kitchen also has a number of other special dishes such as braised pork trotters, grouper fish head, prawn roll and deep fried ginger pork belly if you wanna explore further.
There are a few private rooms here too. We paid close to RM250 for our four dishes, rice and chinese tea.
Add: 2A-1, Jalan PJU 1/3a, Sunway Mas Commercial Center, Petaling Jaya, Selangor. Hp: 012-6096636
The roar of Malaysia’s Manchester United fans reached new heights as Tiger Beer Malaysia brought supporters together for the Roar United finale, where 10 finalist pairings went head-to-head in the ultimate Red Devils showdown for the honour of delivering the Roar United Archive to the …
Four Seasons Hotel Kuala Lumpur invites one and all for a magical celebration this festive season. Capturing the spirit of the holidays, the urban retreat unveils a line-up of extraordinary offerings – from sumptuous feasts and signature cakes to sparkling soirees and award-winning cocktails. Festive …
Years ago, I’ve visited Fari & Ali for pastries and coffee, apparently known for their delightful cream puffs. But what I didn’t know was that in the evenings, things take a different turn and Nooshe Jan Persian takes over, with Persian dishes being the focus.
The ambience is quite different at night, warm and welcoming, and the food feels homey, like I’ve been invited to a favourite aunt’s place for dinner. Since there were 4 of us, we were able to try more dishes from the modest menu.
For pish ghaza (starters), we had caramelised onion hummus and roasted eggplant – both were well-executed and had us licking off the plates after we finished the breads. For sides, zeytoon parvarde – olives, walnut, garlic, herbs, pomegranate molasses – was new to me, but I was smitten!
For mains, we had a herbed lamb stew (khoreshte ghorme sabzi), and long grain rice with chicken – honey caramelised barbarries, chicken in rich tomato saffron sauce (zereshk polo ba morgh) – very similar to our nasi beriani gam, but with even more herbs and spices. The stew was thick, super rich with herbs and spices, and packed full on flavour. The lamb was melt-in-your-mouth tender, having been cooked for hours over slow fire. The fluffy rice was so fragrant, and the delicious chicken inside, surprisingly still very moist.
Dessert was rollet (Swiss roll with pistachio cream) and cream puffs, courtesy of Fari & Ali.
A friend who is familiar with Persian food was pleased that this stayed true to the real deal. I was sold as I loved the heady flavours and strong spices. Prices felt a bit on the high side, but probably consistent with most places offering Middle Eastern cuisine.
The best part about dining here was the friendly atmosphere that draws you into being part of the family, if only for those few hours.
Add: 65G, Jalan Medan Setia 1, Bukit Damansara, Kuala Lumpur. hp: 011-2408 9838
Dinner only available from Thurs to Sat, 6.30pm to 10pm
I was hankering for steak for my birthday and discovered one of the most competitive pricing for this at Cleaver Shed in Taman Tun Dr Ismail, KL. Bustling on a weekend, I was lucky to have reserved a table. You can also bring your own …
Sunway Le Cordon Bleu welcomed Professor Hervé This, world-renowned physical chemist and co-creator of molecular gastronomy, as the distinguished speaker for the Sir Jeffrey Cheah Distinguished Speaker Series in November 2025. Themed “Molecular and Physical Gastronomy: Key to Culinary Innovation,” this session celebrated the intersection …
Step into a world of festive wonder at Zest in Putrajaya Marriott Hotel, where culinary artistry meets joyful celebration. The festivities are on now starting with The Beary Red Christmas buffet that promises a myriad of flavours like no other.
Have a ho-ho-ho feast, starting with smoked salmon, seafood terrine, and fresh salad, as well as fresh mussels and prawns on ice. Warm up with Asian broth such as soup Kambing Berempah or Hot & Sour Szechuan Soup, and savour authentic Indian delights like Nasi Briyani and Chicken Masala.
Since we’re living in the tropics, at the live stations you get to enjoy grilled satay and brimming hot bowls of noodles while Chinese specialties like wok-fried radish cake and three-flavoured prawns, not forgetting Western favorites such as roasted chicken roulade, slow-roasted beef striploin and seafood lasagna, along a pasta station with six varieties tantalise your taste buds. For those who need their spice regardless the season, there will also be Malay classics such as Rendang Daging Tok and Percik Ayam Kelantan, among others.
This holiday season, the dessert section steals the show with specials like Christmas pudding, gingerbread houses, yule logs, pavlova, assorted pastries and an ice cream station with delightful toppings. The buffet is priced at RM178nett/adult and RM89nett/child.
For The Beary Red Christmas Eve Dinner, there will also be imported cheeses, seafood treasures like mussels, scallops, and oysters, alongside hearty soups such as Braised Sea Cucumber with Crab Meat and Wild Mushroom Soup.
The Burrito and Nachos station adds a festive vibe with chicken fajitas, chili corn cane and guacamole, while the carving station is the main attraction featuring roasted whole turkey, Beef Wellington and roasted lamb served with classic sauces.
Of course, there are mainstays like pasta and pizza stations, risotto, wok-fried prawns, steamed fish, Tandoori chicken, Lamb Roganjosh, and Malay favorites like Beef Ribs Masak Gulai.
The decadent dessert spread is truly indulgent offering Christmas stolen bread, yule logs, fruit tartlets, tiramisu, various Christmas cookies and churros, as well as traditional Malaysian sweets like Bubur Pengat Pisang. Christmas Eve buffet is RM198nett/adult and RM99nett/child.
Welcome New Year in style with Zest Gleam Dinner Buffet at RM178nett/adult and RM89nett/child, or indulge in the Midori Japanese Dinner Buffet at RM188nett/adult and RM94nett/child. After dinner, join the ultimate Countdown Party at the Lobby Lounge from 9pm to midnight. Dance to live music, enjoy festive drinks and exclusive perks including complimentary beverages, party packs, and free kids’ activities. Awang the Clown will keep the laughter flowing, making this a night for the whole family to remember.
Book early to secure your spot. For reservations, WhatsApp +6017 2588989.
Add: IOI Resort City, Sepang, Putrajaya. call: 03-8949 8888.
Prakaan, Thailand’s first premium single malt whisky brand, was officially launched by Thai Beverage Public Company Limited recently. The brand applies international standards for single malt whisky production and uses water from the natural sources in Kamphaeng Phet province. Prapakon Thongtheppairot, Chief Spirit Product Group …