Food Explorer & Home Chef
So, this was a quaint little cafe selling croffle on the balcony (formerly known as I love croffle) of a double storey terrace; a shared space with a boutique and hair salon when I last visited. Fast forward couple years, today each has their own …
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) …
By now, quite a few would have heard of THB Bistronome, short for The Humble Beginning – a restaurant after his own heart. By his, I mean chef Andy Choy, formerly from Chateau Dionne who also runs his other current establishment, Nice Bistronome, together with chef Kuik Wei Han.
The French technique meets Thai flavour approach here resonates with the Asian palate, making the foreign and often perceived aloof French cuisine, a little more friendly to this side of the world.
Step inside, and you instantly mesmerised by the inviting and elegant ambiance, like a cozy Parisien cafe, except that it’s a lot bigger.
If nothing else, the lemongrass brioche is a must-try, so soft, fluffy, buttery, beautifully paired with lemongrass accented butter. And the soft, jiggly omelette Soufflé, with or without crab meat, was enough to make me happy. Delicious French Escargot is a given at any French restaurant but here, they are covered in Thai basil and spices, almost like a pesto. I also enjoyed this immensely.
We had duck confit, which is as French as they come by, except for the Thai herbed sauce at the side. Red Snapper bouillabaisse was more Thai, with lemongrass and other spices/herbs to flavour the soup. The fish was super fresh, while it was delicious, it wasn’t all that unusual and more Asian in presentation. The Pad Thai, though commendable, was not mind-blowing – we opted to omit the Tiger prawns – but that doesn’t impact the taste.
The menu for mains seemed to lean more towards Thai flavours with very slight French nuances, but lacked any star dishes that made us go wow. That being said, there were hardly any strong spicy or sour notes, mostly coasting on mild.
I hear the offerings have since changed since my last visit, so it’ll be good to check out THB again now that they’re more stable. There are quite a few rice dishes now in the menu, I hear. It’ll also be interesting to see how much more differently French cooking can complement Thai food.
For dessert we had Red Ruby, all dressed up, and chef Andy’s famous canele.
Add: M Floor, Menara Access World, Jalan 19/3, Petaling Jaya. hp: 019-878 9309
What did I eat at Taan Thai? A lot, and I loved ALL of it! Some dishes more than others, of course, but with Thai chef Korn Yodsuk (of Erawan/la Moon fame) behind the menu creation, you can be assured of authenticity and awesome Thai …
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 Chai, known for his bold, character-driven street illustration style that captures everyday Malaysian energy in a way that stands out.
At each stop, the Kombi transforms into a hands-on challenge experience, inviting fans to step in and take on a fast-paced skill activity. The public can head over to Tiger Beer social media channel for participating outlet list and details.
The experience extends into participating restaurants, pubs, and bars in West Malaysia. Every purchase earns an entry:
● 1 bucket of Tiger Beer (bottle) = 1 entry
● 1 set of Tiger Draught / 1 bucket of Tiger Crystal or Tiger Soju Flavoured Lager (bottle/ glass) = 3 entries
Eligible participants stand to win any of the Dyson Air Purifier Fans or Tiger 8L Cooler Boxes.
“Tiger Beer was born in the tropics, and the heat has always been part of life here,” said Julie Kuan, Marketing Manager of Tiger Beer Malaysia. “What stands out is how people continue to show up, come together, and make the most of it, and Tiger Beer has always been there in those moments.”
As part of the collaboration with Tiger Beer, Kenji also painted a themed mural around Brewed To Defy The Heat in the heart of Kuala Lumpur. The mural comes to life in a short film, capturing moments that feel familiar such as time spent with friends, plans that stretch into the night, and everything in between.
For more information on the Brewed to Defy The Heat activities, consumers can follow the brand on Instagram and Facebook for updates.
In Malaysia, the beginning of the year starts with a bang, as the continuation of the December festivities, follows Chinese New Year and soon after, Hari Raya. The continued feasting, that lingering tiredness, that bloating feeling that doesn’t quite go away. None of these are imagined. …
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 …
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 potato. The oxtail is one of the most tender I’ve had, in a comforting soup – the perfect starter for breaking fast.
Next is Roti Jala, paired with an aromatic potato curry. This popular Malay tea snack eases the way for the main course, with its lacey-crepe that absorbs the richness of the curry, yielding texture and flavour that’s a party in the mouth.
At supplementary charge, you can also have appetisers such as Crab Cakes (+RM70), Pandan Chicken (+RM30), Seafood Tempura (+RM50) and Beef Bergedil (+RM50), if you want something more substantial.
For mains, choose two main courses from a line-up that reflects Culina’s hybrid identity: Ayam Percik, Beef Pizza, Butter Chicken, Clam Aglio Olio or Prawn Spaghetti.
We had the Mibrasa-grilled chicken or Ayam Percik that is organic, antibiotic-free lacto chicken, marinated for 24 hours with galangal, lemongrass and a blend of other spices. Grilled in a Mibrasa charcoal oven, you get a lightly charred skin, still juicy and moist flesh inside, infused with a light smokiness that enhances the poultry. This comes with corn rice and zesty acar (pickled vegetables) for a complete meal.
We also tried the delectable Beef Pizza, hearty and tasty, which will cater to the young well. The crust is nice and crisp at the edges, dotted with pepper-crusted beef slices, mushrooms and capsicum.
Dessert was simple yet well-executed – the Pandan Crêpe (+RM10) was a version of the Malay kuih ketayap, with a dose of cream added on top of the gula Melaka sweetened dessicated coconut, plus coconut ice cream on the side. Other choices include Flourless Chocolate Cake (+RM28), Kueh Bakar with coconut ice cream, Soft Serve Sulawesi Vanilla (+RM10), or a Dessert of the Day (+RM10).
Situated within The Shoppes at Four Seasons Place, Culina merges gourmet market and bistro dining whereby you can choose premium meats from Australia, New Zealand and Korea, seafood from France, artisanal cheeses, olive oils for your meal. Culina also displays an extensive wine list and other ingredients for your baking needs.
The Festive Feast promotion is RM198 for two at Culina Bistro, ends March 23.
Add: B1, Shoppes at Four Seasons Place, 145, Jalan Ampang, Kuala Lumpur. Call: 03-2779 7313.
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 …