Food Explorer & Home Chef
Chiqui Don opened its doors in Sept 2019 and is probably the only kitchen and bar (that I know of) which encourages diners to submit recipes to its unique crowdsourced menu. The community-based concept takes inspiration from its diners and creates dishes based on their personal …
Chalet Edelweiss — a unique experience that transports guests from the heat of the tropics to the sweeping horizons of the alps. Be transported to golden wheat fields, hear the howling wind, smell the fresh alpine air and feel the cool breeze while tasting a …
Hidden away above a mini market, Cotta KL is like a speakeasy bar but with ricotta cheese on the menu. The 3 key staples here are the Classic Ricotta Toast (RM18), Smoked Salmon Ricotta Toast (RM26) and Chuck Mooris (RM25). The Classic consists of a slice of housemade sourdough with ricotta cheese, walnuts and imported honey drizzled on top. Simple and lip-smacking good, the walnuts give a nice crunch and add texture to face off with the velvety cheese and chewy bread.
A nice savoury appeal balanced with the creamy richness of the ricotta – you get this straight off the locally smoked Norwegian salmon on a bed of ricotta, topped with nori flakes, lemon zest and a sous vide egg completes the ensemble. Clearly, much thought has been given to how the flavours come together in harmony on the palate. The runny, gooey egg provides a fitting blanket to ensure a moist mouthful.
Chuck is about a six-hour slow-cooked Australian beef brisket that’s charred with a blow-torch just before serving for that smoky fragrance. Laced with homemade chimichurri and topped with sous vide egg, the clever pairing with ricotta on sourdough should make the carnivore sigh in happiness.
Also worth mentioning is the Prawn Special, limited to just 10 servings a day. Other dessert options include the Ricotta Cream Cheese Apple Pie. At this stage, one is inclined to think that almost anything can go with the fluffy ricotta. The cheese is also sold by itself by the jars at Cotta KL and there are other foodstuff on sale as well. Cotta KL also serves their own lemonade cheekily called Sorry Anwar, along with kombucha and coffee, and there are pies as well though I recommend sticking to the ricotta choices.
Owner Ivan Chong makes the cheese himself, perfected over the course of 2 lockdowns. Three different kinds of milk are used to make the ricotta while lemons give the acidity to stabilise the whey. Prices are not exactly to be sniffed at here for just an open-faced sandwich. But you’re paying for a passion product, homemade minus the commercialising and artfully put together to tease the taste buds. That possibly should is worth the extra ringgit.
After his company dealing with merchandising and licensing rights for Ultraman characters wound up, no thanks to the MCO, Ivan dived head on into the food biz, concentrating on his cafe and perfecting his ricotta cheese. Drop by the cosy Cotta for a chat with Ivan to find out why. He’s quite a character too.
Add: 49M, Jalan Medan Setia 1, Plaza Damansara, Damansara Heights, Kuala Lumpur. tel: 011-2321 2125
Somersby has launched another progressive new variant, a refreshingly different thirst quencher which is the alcohol-free Somersby Apple 0.0, brewed with premium non-alcoholic fermented apple juice, The launch was at Popsicola.KL where customers, members of the press and guests enjoyed a lively pool party that …
WOK HEY, a fast-casual, convenient, take-out kiosk concept from Singapore, offering nutritional, value-for-money, customisable Asian stir-fry dishes, is now in Malaysia. Inspired by the cornerstone of Cantonese-style cooking, WOK HEY was seeded on the idea of creating modern interpretations of the traditional Asian stir-fry staples …
A biscuit shop with a century-old heritage. That’s an inspiring tale indeed, considering how Fung Wong was started by Chang Weng who just loved to bake and shared biscuits with friends back in Guangdong, China. The actual shop began at 28, Jalan Hang Lekir in 1946. Today, Fung Wong has updated itself and set up home at Wisma Chak Kai on Jalan Sultan to reach out to a new generation, helmed by fourth generation owner Melvin Chan, the great grandson of Chan Weng, along with 2 other partners.
The lovely bright interior has retained the original white tiles on the pillars and small green and white tiles on the floor. The shop used to have an alley which was previously covered up and this is now clearly distinguished from the rest of the cafe with its different flooring and three umbra trees.
Bits of the past are displayed on the shelves of the cafe, such as traditional wooden mooncake moulds, red and black wedding pastry basket, Fung Wong’s original packaging and old biscuit tins. You can see how some of the pastries are made through a glass window revealing the kitchen, and it seems Fung Wong even runs baking courses.
There’s an extensive choice of Chinese pastries, ranging from egg tarts, siew pau, its signature kaya roll, and many others as well as its famous red wedding biscuits filled with red bean or lotus paste, which are still given out during Chinese weddings today.
Stopping by for coffee here, old school kopi or cham (tea plus kopi) is a charm, fragrant not just from the drink, but from the nostalgia of this storied biscuit shop.
A prime example of how the old can be reinvented for modern times, Fung Wong will hopefully last a long time as having afternoon tea with Chinese pastries is such a lovely change from the usual cake and coffee cafes.
Add: 85, Jalan Sultan, Kuala Lumpur. tel: 03-2072 8888
My first ever bowl of uber ramen at Menya Shi Shi Do was mind-blowing as the Black Garlic tonkotsu was rich, full-bodied and packed a punch like no other. After 5 years, no thanks to the pandemic, the Jaya One outlet closed in June 2021 …
Fish paste shaped into little fish. So atas, right? Skewered tiger prawns, prime cut meats arranged on a pyramid cone, luscious seafood and lobsters. This has to be the fanciest place for steamboat in town! Diao Yu Tai Hotpot debuted in the Klang Valley, sealing …
Guinness lovers can now enjoy their favourite draught in the comfort of their own home with Guinness Draught in a Can. This latest addition to the Heineken Malaysia Berhad portfolio is made from roasted barley, malt, hops, yeast, water and a dash of magic – the revolutionary Guinness widget that was the first in the world. The widget uses an ingenious nitrogen filled capsule that surges with bubbles when the can is opened, and the result is a perfectly smooth and creamy beer that is unmistakably Guinness.
The Guinness widget is unique as it makes the process of pouring Guinness Draught in a Can simple, involving four easy steps: crack open a chilled can, tilt the glass at 45˚, fill to the top and enjoy.
“We are excited that Guinness Draught in a Can is finally available for Malaysian fans to enjoy. As Guinness has always encouraged fans to spark magical moments together, this innovative product gives them the opportunity to do so wherever they are. Perfect for the days when they want to create new memories together outside of the pub, Guinness Draught in a Can recreates the look and taste of a freshly poured Guinness from the draught tap. Except now, providing a different drinking experience for them,” said Shaun Lim, Marketing Manager of Guinness Malaysia.
Guinness Draught in a Can can now be purchased from selected 7-Eleven outlets and premium grocers across Peninsular Malaysia, as well as on Drinkies. The stylish cans that embody the bold Guinness colour palette of black and gold are available in 440ml single, four’s and 24 can packs.
For more info about Guinness Draught in a Can, visit Guinness Malaysia’s social media pages at www.facebook.com/guinnessmalaysia and www.instagram.com/guinnessmy.
Probably every ramen fan on town would have tried this place already so I’m just adding my tow cents worth. Kanbe Ramen opened just before MCO 2.0 and queues were at least 45mins waiting time if not 1 hour. No way was I gonna spend …