Food Explorer & Home Chef
Oversea Restaurant is set to dazzle with its Chinese New Year offerings, available from Jan 5 till March 3. This year’s festive concept is “Golden Horse Embraces a Golden Start”, and Oversea Restaurant’s season offerings reflect a heartfelt wish for a year filled with promise, …
EQ welcomes the return of Golden Phoenix pop-up restaurant, the hotel’s heritage Cantonese and Szechuan restaurant, revived each Lunar New Year to honour a legacy spanning more than five decades. Once a celebrated icon of the original Hotel Equatorial in the 1970s, Golden Phoenix was renowned for …
Daesam Sikbang is a welcome contender to the Subang Korean food scene. Translated to mean ‘great pork belly restaurant’, there’s no mistaking what meat is the focus here.
It offers a simple bbq menu with three choices – frozen pork belly (naeng dong samgyeopsal), marinated pork belly (naeng nyeom samgyeop) and pork bulgogi. Each set comes with a generous assortment of 8 types of banchan, refillable except for the steamed egg. All freshly made, I liked the kimchi, pickled radish and japchae especially, though I enjoyed them all.
Best part is, someone else does the cooking for you so you don’t need to stress or get messy. Cooking is done over a hot plate, covered with foil. Daesam uses imported female pork for its frozen meat that’s more tender and naturally flavourful, only lightly seasoned with pepper while cooking. Loved that they also cooked onions and Kimchi to go with the meat as well.
Bulgogi, while nothing extraordinary, was especially tasty as it was prepared on the spot. Seasoned with gochujang and ganjang, the marinated sweetish/spicy pork was a flavour bomb, perfect when eaten as a ssam, meat wrapped with lettuce, together with garlic, kimchi and ssamjang. (Ave RM35/36 per set)
We also had grilled pork intestines – much like the crispy ones sprinkled over pork porridge – except that these were coated with a spicy sweet sauce (RM65). Play on texture that’s chewy, slight crunch, this was another winner, albeit a little pricey. Kimchi Mandu (dumplings) is a little different, smaller than most, but more to go around as it comes in a set of 10 pieces.
We also had comforting sundubu jiggae (RM29), brimming hot with clams and soft tofu. Rice is add on.
It was full house when we went, and people were still coming in whenever a table was cleared. Closes at 11pm so this place is good for late dinner/supper.
There’s another branch in Desa Sri Hartamas, KL.
Add: 65 Jalan SS15/ 5A Subang Jaya, Selangor. hp: 011-1623 9725
Not another mala hotpot place, I’m thinking. But Yu Jia Fish hotpot in SS2, PJ, was quite different. Rather than the usual deep sunken soup pot, this comes in an apparatus with charcoal in the centre funnel providing the heat. Apparently Penang-inspired, the soup base …
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 modern approach and given a nod to nature. A visit at night reveals a totally different ambience altogether, one that’s definitely no less inviting.
Fusion at its best, many dishes are familiar but given a tweak, with a focus on fresh local ingredients to infuse an element of surprise to Asian and Western-inspired dishes.
From the pasta menu, the Aglio Olio Tiger Prawns doesn’t have any hidden cards, but was well-executed in taste, came with three big tiger prawns, given a pop of spice with bird’s eye chilli and topped with ebiko.
From the After Dark small plates section, we had:
Otak-otak in pate form, the addition of cream cheese making it creamier and richer – weirdly, it works – to be spread on Thai rice crackers. We had charcoal sago crackers.
Grilled pulut – glutinous rice, with braised Australian beef, wrapped in daun kadok, grilled and paired with green chilli chumichurri. Reminded me of the Malay kuih, pulut panggang – very different and innovative, very good!
Umai – raw Spanish mackerel, doused in lime juice, with shallots and chilli – similar to Spanish ceviche. The addition of kedondong (fruit) and jambu give it a nice crunch. Interesting though I couldn’t appreciate the milky santan (coconut milk) taste. Prefer it with just the citrus flavours.
Instead of a birthday cake, we opted for kaya-misu, their own spin on tiramisu. Nice take, though I still would put my money on a traditional coffee tiramisu.
They do have a commendable variety of cakes to choose from. We wanted to eat light so didn’t look at the Large Plate offerings, but they do have Western fare such as Fish and Chips and Grilled Spring Chicken as well as local dishes such as Chicken Rice, Johor Laksa and Nasi Kerabu.
What I really like is it’s secluded location – great for dates, not that noisy – prices are slightly steeper, but that’s KL for you. They also got signature cocktails, and it’s a great place for coffe and cake, brunch meet-ups, a cozy date or even a private work session. They’ve got an upstairs loft as well that serves well for private events.
Add: B.Lot MK, Block B, Shop 3, Lot 1908, Jln Kiara 5, Mont Kiara, Kuala Lumpur. hp: 012-967 9163.
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 …
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 Buffet at Curate: Indulge in a lavish holiday spread as the restaurant brings the season’s spirit to life through all-time favourites and trademark flavour-bombs, perfect for sharing with families and friends. Offering the freshest and most sumptuous seafood in town, take your pick from the abundant lobsters, snow crabs, slipper crabs, luscious prawns, scallops and even abalone! To elevate the experience, there’s also an array of unagi, sashimi and sushi, freshly prepared by the chef on the spot.
Of course, Christmas means you can’t miss Roast Turkey and stuffing, as well as the delicious Roast lamb and beef. Beyond this, there is also an amazing choice of cheeses, a live station for Chinese noodles and Italian pasta, Middle Eastern delicacies as well as a grand spread of international and local desserts.
Christmas Eve Dinner at Curate. Taking centre stage are Christmas classics with a gourmet twist, along with flavourful delicacies from lands near and far.
Christmas Day Brunch and Dinner at Curate. Come together for a very merry culinary extravaganza, complete with Christmas carols and a visit from Santa Claus. With special beverage packages on offer, guests can elevate their experience with fine wines and artisanal spirits.
Christmas Menu at Yun House is about celebrating Christmas in Cantonese style. Chef Jimmy Wong from Hong Kong reveals an extra-special menu, available for only two days.
Christmas Afternoon Tea at The Lounge: afternoon tea gets a Yuletide twist! While savouring festive sweet and savoury delights, guests can also design their very own Christmas Tree in a frame – a seasonal symbol of joy to take home.
Takeaway and Gifting
Celebration Cakes at The Lounge. For December, Executive Pastry Chef Yann Roumanille presents an exquisite ensemble of cakes – perfect for seasonal gifting and gatherings. This year’s highlight is The Velvet Parcel, a cake reimagined as a series of gift boxes. Wrapped in shades of glossy red, inspired by Christmas ornaments, each festive parcel reveals layers of luscious cocoa sponge, tangy marmalade and silky hazelnut cream. Crafted with the highest-quality ingredients, this stunning creation elevates holiday nostalgia with elegance.
New Year’s Eve Dinner at Curate. A thrilling gastronomic adventure brings the year to a memorable end. Featuring Four Seasons chefs in action, this dazzling spread features signature dishes and global specialities.-
Countdown Party at Bar Trigona: Dance into 2026 with a glittering celebration as you count down to midnight in with free-flow Prosecco, expertly crafted cocktails and a live DJ in the house.
New Year’s Day Brunch and Dinner at Curate. Begin the New Year with a joyful culinary journey in the warmth of Curate. More than just a meal, this is a chance to create cherished memories and embrace the year ahead with loved ones.
Holiday Toasts at Bar Trigona: One of Asia’s 50 Best Bars, journey through Malaysia in a glass with innovative cocktails, the perfect way to start an evening to remember.
Add: 145, Jln Ampang, Kuala Lumpur. For reservations, call: 03-2382 8888
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 …