Food Explorer & Home Chef
Tiger Beer has launched Tiger Courage Beats, an innovative experience that transforms personal stories of courage into songs, giving people a new way to hear, relive and share the moments that moved them forward. Available from Aug 1 to Sept 15, as part of the …
Can’t sleep? What if I told you there’s a drink to help you shut down and sleep at night? And no, I’m not talking about alcohol or warm milk! I came across Dozoff, Malaysia’s first halal-certified relaxation beverage recently. It sounded real attractive as it’s …
Those who have tried premium chilled Australian beef and lamb would certainly be familiar with the delicious taste of these meats. Recently, I was invited to a masterclass detailing the nutrition and quality of Australian beef and lamb, hosted by MLA (Meat & Livestock Australia) at Hilton Kuala Lumpur, attended by over 50 professional dietitians, nutritionists, influencers and chefs.
A producer-owned company, Meat & Livestock Australia (MLA) delivers world-class marketing, research and development services for Australian beef, lamb and goat producers, while supporting exporters to get their product into the market.
Australia currently exports red meat and livestock to more than 100 countries, exports representing over 70% of the industry’s production. Representing Australia’s high quality and sustainably produced red meat.
Australian master butcher Gary Hine demonstrated meat cutting techniques for beef rump and lamb leg bone. These were later cut into steaks, stir fry strips and braise cubes for easier handling and cooking. He imparted some tips, and advised to cut away the silver skin and sinew. To ensure the meat is even more tender, always slice across the meat grain.
Aussie beef is high quality protein – tender, juicy and delicious – whilst Aussie lamb is renowned for its mild flavour and exceptional tenderness. Chilled Australian lamb offers a unique dining experience without the strong taste commonly associated with lamb. The meat is juicy, tender, Halal-certified.
According to registered Dietitian, Lee Ping Nee, in addition to their premium quality and taste, Australian beef and lamb are also highly nutritious. They are a rich source of essential nutrients such as iron, zinc, vitamin B12, and protein, which help support energy levels and overall strength.
She said that consuming a recommended 130g of red meat per serving in a meal provides all the essential nutrients for well being, compared to having to consume 1.8kg spinach. The key is to consume all food in moderation and be active with regular exercise.
The masterclass was very interactive with three chefs demonstrating simple ways of cooking – a delicious steak by Chef Khairul Muhammad, shabu-shabu ramen by Chef Richard Tay and quick stir fry lamb by Chef Ridzwan Rasit.
Chef Khairul Muhammad said that cooking Aussie beef and lamb is especially easy as the quality is superb and you just need salt and pepper to season for a delicious meat dish.
Whilst Chef Ridzwan was demonstrating, the lamb stir fry, he explained that Australian lamb comes from young sheep that are less than 12 months old and are raised naturally on expansive pasturelands and farms, where they are free to roam.
Consumers are encouraged to visit the chilled section of any major supermarkets to discover the premium range of chilled Australian beef products. Chilled Australian lamb is sold mainly in Jaya Grocer outlets.
Tiger Beer is turning up the football season with the launch of the Tiger Football Heat League, a new fan challenge that brings the brand’s “Brewed for the Heat of the Game” campaign spirit to life. Running from 11th June to 20th July 2026, the …
Tiger Beer launched “Brewed to Defy the Heat”. The experience will be across the Klang Valley up to May 31, spanning on-ground experiences and nationwide outlet promotion. At the heart of it is a custom Kombi van, designed in collaboration with Malaysian street artist Kenji …
Paya Serai has long been acknowledged to have one of the best Ramadan spreads around. This year is no different as one of the most splendiferous Buka Puasa spreads in the Klang Valley surely has to be at Hilton Petaling Jaya.
The choice of dishes just goes on and on and on! Citarasa Nusantara ke Timur Tengah, curated by the Paya Serai culinary team, presents classic Buka Puasa favourites, with Middle Eastern influences.
This year, there are Middle Eastern delights such as chicken shawarma, lamb shish kebab, hummus, baba ganoush and baklava, among others, not forgetting Turkish coffee and Turkish ice cream too.
The local fare is no less impressive, ranging from Kambing madu guling, BBQ short ribs, ikan asam pedas, daging salai to nasi ulam 10, and more. There’s also mee rebus udang galah, daging batang pinang wrapped with mushroom rendang, mee soup and satay.
On the Western front, there’s grilled lamb, beef wellington, roast beef, shepherd’s pie, and the list goes on.
And don’t get me started on dessert! From a massive range Malay kuih-Kuih to Western cakes, there are also various flavours of ice cream, Bubur and ice Kacang. Icing on the cake, from 8.30pm onwards, there’s even fresh durian on wheels!
From Feb 19 to April 20, those with a min spend of RM600 nett will be eligible to participate in a special prize opportunity featuring a 3D2N Premium Suite Riverview stay with breakfast and Executive Lounge access for two persons at Hilton Kuching.
Feb 19 – 22, March 19 – 20
RM178 nett per adult | RM89 nett per child
Feb 23 Feb – March 18
RM228 nett per adult | RM114 nett per child
Enjoy 20% off online bookings with a 50% deposit, limited to first 200 persons every day. Reservations:l +603 7955 9122 WhatsApp +6016 216 0414
Specially for this Buka Puasa, Culina Bistro weaves commendable local flavours into its European-slanted menu, alongside other a la carte selections. The four-course Festive Feast for two begins with Oxtail Soup, made from Australian oxtail simmered in a light broth, together with carrot, celery and …
Wan Chun Ting at Sofitel Kuala Lumpur Damansara welcomes Chinese New Year with a thoughtfully curated menu that honours reunion, prosperity and the art of sharing a meaningful meal together. Known for its classic Cantonese interpretations elevated through refined technique, the restaurant presents a celebratory dining experience …
Dining at a Japanese resto doesn’t have to mean fancy or posh, it can be simple as long as great food spells happiness. Stepping into Ossu, I felt some regret… That I didn’t discover this place earlier!
Upstairs, the cloth partitions give it a true to life izakaya vibe, and the food is so oishi that I’m planning my next trip there.
It’s possible to go to an izakaya and not order a single skewer! The deep fried oysters were delicious and the pork gyoza, though not complicated, hit the spot. The new on the menu wok-fried beef tongue was tantalising and so tender, tasting of a mix of soy sauce and miso (I think).
The pork hamburg was Instagram pretty with the raw bright yellow yolk right centre with the beef patty on a ring of radish. When mixed together, it became a hearty satisfying dish.
Being greedy, we also had okonomiyaki, and it was one of the nicer ones I’ve had, lightly crispy on the edges, not too thick, perfectly fried, generously dusted with bonito flakes.
A tasty dessert of mochi brought a good meal to a close.
Prices were affordable, menu heavy in rice bowls, but there were a number of interesting salads and side dishes to be had. Ossu closes at 11.30pm so it’s a good place to hang out late.
Add: 938, Jalan 17/38, Seksyen 17, Petaling Jaya. Hp: 011-5933 1738
This Chinese New Year, MAGGI pays tribute to the hands, hearts and stories behind every reunion table – especially the home cooks taking on the meaningful task of preparing festive dishes for family and loved ones. As young Malaysians step into hosting roles for the …