Food Explorer & Home Chef
Oh Cha Matcha, a renowned matcha cafe celebrated for its dedication to health-conscious options and exceptional matcha creations, presents its Snow Skin Mooncakes for the third year this coming Mid-Autumn Celebration. Oh Cha Matcha’s packaging is a striking red and white box, depicting the enchanting …
The Guinness Flavour By Fire Festival at Sentul Depot revealed tantalising aromas, mouth-watering cuisine, and vibrant sights and sounds. The blazing revelry was combined the tantalising fusion of Guinness-infused flame-cooked creations, sending taste buds on a journey beyond the ordinary. With a line-up of 11 …
EQ continues the tradition of gratitude gifting, with its range of delicious traditional mooncake
and snow skin variants, in a variety of packaging to suit all gifting needs. For the Mid-autumn
Festival 2023, which is on 29 September, the mooncake masters at EQ have crafted a variety of authentic treats. Traditional baked mooncake variants include the EQ Signature Pearl of Harmony, Low Sugar White Lotus Single Yolk, Traditional Cantonese Mixed Nuts, Pandan Lotus, and Red Bean. EQ’s famed mini baked mooncakes are available in sets of four in Green Tea, and Pure Lotus flavours.
Snow skin variants include the much sought after Golden Charcoal Musang King Durian, which is an EQ signature item, as well as Emerald Yuzu Pandan, Mint Chocolate, Hawaiian Nut, Butterfly Pea Flower Vitagen White Lotus, Red Bean Custard, and Sun-dried Scallop Mixed Nuts.
Individual mooncakes can be purchased exclusively at the Mid-autumn Festival pop-up booths located at the hotel lobby. The Celestial Treasures range will also be available at all Kampachi and Ippudo restaurants, Thyme Out at the AICB Building from 1 July onwards, and the pop-up store at Pavilion KL Centre Court from September onwards. Prices range from RM28 to RM38 for baked mooncakes, and RM28 to RM48 for the snow skin variants.
There will also be early bird offers, with 15% discount from 1-31 August 2023. Bulk purchase orders of 20 or more boxes will receive 10% off. There is a 15% discount for the purchase of 50 boxes and above, and 20 percent for the purchase of 100 boxes and above. Beautifully designed gift boxes are also available, with the Autumn Box priced at RM268 for a set of four baked mooncakes, or RM288 for a set of six snow skin mooncakes. The Autumn Box is a bespoke valise-style bag with a functional carry handle, complete with a set of metal cutlery to enjoy the mooncakes with.
The Longevity Box is a traditional, classic box crafted from PU leather, with a design inspired by the Legend of the Jade Rabbit from Chinese folklore. It contains either a set of four baked mooncakes (RM198), or a set of six snow skin mooncakes (RM218). The Mini Mooncake Box is a nostalgic tribute to the former Equatorial hotel, featuring a classic box in orange, with a motif inspired by the Legend of the Jade Rabbit. It contains a set of eight mini baked mooncakes in pure lotus and green tea flavours, priced at RM88.
The gold standard of the Celestial Treasures range is the Premium Collection Box, a luxury, classic red PU leather case which includes either a premium Liquor VSOP or Bottega Prosecco Gold. The set of four baked mooncakes and VSOP is priced at RM888, while the set of four snow skin mooncakes and Bottega Prosecco Gold retails at RM688. EQ also provides a bespoke gift creation service, which customises items from the Celestial Treasures range for corporate clients, as well as individual gifting. EQ’s Celestial Treasures are available for order via WhatsApp at +60 12 278 9239 or via email at
dineateqkl@kul.equatorial.com.
Hotel Equatorial first hotel opened its doors in Kuala Lumpur on 27 December 1973 and was among a cluster in the Golden Triangle that helped usher in the modern era of hospitality in Malaysia. To commemorate the anniversary, a year-long series of events will be …
Caren Poon started An Viet back in 2015, chiefly because she was inspired by how the Vietnamese used every part of the animal or plant in their cooking. In line with her vision to reduce food wastage, she started the restaurant to offer authentic, good …
A spin on the omakase experience, with reimagined Chinese classic dishes. Are you game? At Chef Photographer Andy Ong in Jaya One, PJ, you only get to know the menu when the food arrives. Andy is a little whimsical, a little temperature and as ardent in his cooking as his photography.
Once a sought-after photographer for fashion magazines, he’s exchanged his lenses for the wok, choosing to immerse himself in his current passion of reviving classic Chinese dishes. It’s a small world indeed, as it turns out, I met Andy almost 20 years ago for in my other life when I was writing for fashion. a shoot overseas. Who knew we’d meet again as chef and foodie.
The resto’s interesting interior was recently updated, resembling a scene from an olden-day Chinese home, illuminated in soft diffused light. Besides the ornate furniture, there are shelves lined with products that Andy himself produced with such as garlic ginger condiment, preserved saba fish and soy sauce.
Andy likes to start with Braised Chinese Cabbage in Consommé, an incredibly clear yet deeply flavourful soup that’s been simmering for hours with pork and chicken bones, and Yunnam ham. The natural sweetness of the soft cabbage and lingering umami of the broth is pure joy to the senses.
His unique spongy crispy-edged Pan-fried Fish Maw sits in a yellow thick gravy, coloured by the fat of pan-fried village chicken. The stock base of Chinese ham, pork, chicken, dried scallops and Shao Xing wine was scrumptious; we slurped up every drop. The simple but very tasty Steamed Threadfin yielded sweet flesh drenched in superior stock soup mixed with fish jus.
My fav tho was the gorgeous Crispy Duck. How not to be impressed by the glistening skin, bathed in hot oil till cracker crisp? Andy carved the crispy skin at tableside and later, pieces of flesh to go with condiments. My only regret was not getting him to leave the bird with us as I would have happily gnawed on the rest of it! Even the next day, I had vivid memories of the delicious duck, I dare say, the best I’ve had.
We also had charcoal-grilled A5 Miyazaki Beef that was then tossed in a wok with fried garlic on a bed of fried shredded burdock root – tender, juicy and lip-smacking good. Carb was Kerabu Meehoon, an accidental creation with Nyonya accents – fried ikan bilis with chopped onion, coriander and lime juice, plus smashed cucumber chunks for added texture.
Andy’s repertoire also includes Stuffed Pig’s Stomach with Chicken and Shark’s Fin, Stuffed Banana Peppers with Squid Ink Fish Paste, Fried Wild River Ikan Parang Fish Balls and Fried Rice with Crispy Egg.
Prices range from RM350++/pax (min 2) to RM250++/pax (3 or more). Reservations are needed as chef needs to prepare ahead. This meal was quite the culinary adventure – if you like unpredictable and culinary experiments, check out Andy Ong’s skills.
G21, THE SCHOOL AT JAYA ONE, Jln Profesor Diraja Ungku Aziz, Petaling Jaya. call: 012-539 7660
Guinness Malaysia invites fans and food enthusiasts to discover a taste experience beyond the ordinary, made possible through the power of fire and infusion. Guinness Flavour By Fire returns with a bigger line-up of renowned chefs to fire up the flavours of Guinness-infused flame-cooked foods …
With name like Penghulu Seafood, we weren’t sure what to expect. Malay food at best with Asian nuances, probably, we guessed. We weren’t far off, as Leslie, who also owns Esan Thai Kitchen near door, ventured that it’s a mix of Chinese food with influences …
One of EQ’s best loved dining establishments will make a return to the property for a limited time. Chalet, premiere Continental fine dining restaurant of the 1980s, will make a special pop-up appearance from July 24 to August 12, bringing with it the nostalgia of its heydays.
In its original incarnation, Chalet was a highly decorated, much awarded restaurant housed in the original Hotel Equatorial. From 1973 until the original property was closed for redevelopment, Chalet was one of the most sought after venues for celebrations and memorable events. Its white linen-topped tables, gleaming silverware, and impeccable service marked an era of opulence and culinary excellence for Malaysia’s royals, socialites and glitterati.
Chalet’s pop-up restaurant will allow a revisitation of well-loved traditions, and the spectacle of crepes flambeed live in the restaurant. Chalet fans will be delighted to see many of its signature main course dishes presented once again, including Émincé de Veau à la Zurichoise, roasted mustard-crusted rack of lamb, Swiss Cheese Fondue, Raclette Valaisanne and Lobster Thermidor. Also on the menu will be the signature Swiss Classic, Canard à la Presse. Also, as in the days of old, succulent roast prime rib will be rolled in on a trolley and served right at the table. Dessert will once again regain the grandeur of the past when Crêpes Suzette, Soufflé and Sabayon are offered during this limited time period.
To further enhance the nostalgia, one of the original Chalet chefs, Krishnan Ramachandran will be on hand to serve up morsels from the past, delivering flavours well remembered, and very much loved. The Chalet experience will be modernised by the inclusion of the Sabayon team, who will help to deliver this redux, along with a curated wine list of exclusive, impressive vintages and calibre.
Reservations are now open for the special pop-up event. For reservations and enquiries, please email dineateqkl@kul.equatorial.com, WhatsApp +60 12 278 9239 or call 03-2789 7722.
I was privileged to be invited for ‘a meal among friends’ by Jeanette of Elegant Inn (EI) Hong Kong Cuisine restaurant recently. And what a splendid affair it was, kicking off with a Happy Start platter that had crisp yet light Salt & Pepper Hong …