Food Explorer & Home Chef
I was hankering for steak for my birthday and discovered one of the most competitive pricing for this at Cleaver Shed in Taman Tun Dr Ismail, KL. Bustling on a weekend, I was lucky to have reserved a table. You can also bring your own …
Sunway Le Cordon Bleu welcomed Professor Hervé This, world-renowned physical chemist and co-creator of molecular gastronomy, as the distinguished speaker for the Sir Jeffrey Cheah Distinguished Speaker Series in November 2025. Themed “Molecular and Physical Gastronomy: Key to Culinary Innovation,” this session celebrated the intersection …
Step into a world of festive wonder at Zest in Putrajaya Marriott Hotel, where culinary artistry meets joyful celebration. The festivities are on now starting with The Beary Red Christmas buffet that promises a myriad of flavours like no other.
Have a ho-ho-ho feast, starting with smoked salmon, seafood terrine, and fresh salad, as well as fresh mussels and prawns on ice. Warm up with Asian broth such as soup Kambing Berempah or Hot & Sour Szechuan Soup, and savour authentic Indian delights like Nasi Briyani and Chicken Masala.
Since we’re living in the tropics, at the live stations you get to enjoy grilled satay and brimming hot bowls of noodles while Chinese specialties like wok-fried radish cake and three-flavoured prawns, not forgetting Western favorites such as roasted chicken roulade, slow-roasted beef striploin and seafood lasagna, along a pasta station with six varieties tantalise your taste buds. For those who need their spice regardless the season, there will also be Malay classics such as Rendang Daging Tok and Percik Ayam Kelantan, among others.
This holiday season, the dessert section steals the show with specials like Christmas pudding, gingerbread houses, yule logs, pavlova, assorted pastries and an ice cream station with delightful toppings. The buffet is priced at RM178nett/adult and RM89nett/child.
For The Beary Red Christmas Eve Dinner, there will also be imported cheeses, seafood treasures like mussels, scallops, and oysters, alongside hearty soups such as Braised Sea Cucumber with Crab Meat and Wild Mushroom Soup.
The Burrito and Nachos station adds a festive vibe with chicken fajitas, chili corn cane and guacamole, while the carving station is the main attraction featuring roasted whole turkey, Beef Wellington and roasted lamb served with classic sauces.
Of course, there are mainstays like pasta and pizza stations, risotto, wok-fried prawns, steamed fish, Tandoori chicken, Lamb Roganjosh, and Malay favorites like Beef Ribs Masak Gulai.
The decadent dessert spread is truly indulgent offering Christmas stolen bread, yule logs, fruit tartlets, tiramisu, various Christmas cookies and churros, as well as traditional Malaysian sweets like Bubur Pengat Pisang. Christmas Eve buffet is RM198nett/adult and RM99nett/child.
Welcome New Year in style with Zest Gleam Dinner Buffet at RM178nett/adult and RM89nett/child, or indulge in the Midori Japanese Dinner Buffet at RM188nett/adult and RM94nett/child. After dinner, join the ultimate Countdown Party at the Lobby Lounge from 9pm to midnight. Dance to live music, enjoy festive drinks and exclusive perks including complimentary beverages, party packs, and free kids’ activities. Awang the Clown will keep the laughter flowing, making this a night for the whole family to remember.
Book early to secure your spot. For reservations, WhatsApp +6017 2588989.
Add: IOI Resort City, Sepang, Putrajaya. call: 03-8949 8888.
Prakaan, Thailand’s first premium single malt whisky brand, was officially launched by Thai Beverage Public Company Limited recently. The brand applies international standards for single malt whisky production and uses water from the natural sources in Kamphaeng Phet province. Prapakon Thongtheppairot, Chief Spirit Product Group …
It’s like a hug from an old friend. Third Serving, located in the new KLGC mall, is the reincarnation of the original Oriental Cravings in 1 Utama mall, Petaling Jaya and the menu holds many of the old favourites which they were known for, and …
I’m quite particular about Peranakan cuisine given my Nyonya heritage and it’s hard to come by a good restaurant serving quality food. Gulainya had us ordering a second bowl of rice – the dishes felt homestyle, generously spiced and aromatic.
First must-order on the list – Ayam buah keluak (RM38) – this was my fav and it’s super hard to find this dish, cooked with chicken (or pork) in KL. Wished there was more of the nut content as most of it had leaked into the gravy, but it added depth, giving an earthy, savoury taste to the tender chicken. I didn’t taste any rempah in this version of cooking this dish, but the flavours were rich and robust nonetheless.
Perut ikan (fish stomach) – RM28, cooked in rempah tumis, with eggplant, long beans, pineapple, herbs, and a host of other ingredients in a sourish (tamarind) stew. Labour intensive, it’s sour, spicy, touch of sweetness all at once. This version was delicious, even better if it had been more sour for more kick!
Found the curry prawn (RM48) on the sweet side, thanks to the pineapple, sitting in rich, lemak gravy while the paku (fern) curry was similar, but not as creamy and spicier, more savoury – I enjoyed the slight heat from this dish. Seems the paku curry (RM22) is one of the signature dishes, so we made the right choice.
We were greedy and ordered the Gulai tumis fish (RM48) slices. Flavours were mildly acidic, neither sharp nor pungent, more mellow. Still tasty, but paled in comparison to the other dishes.
The sago pudding (RM7.90) passed the acid test, enhanced by the fragrant Gula Melaka, albeit a little over generous santan, while the soybeancurd (taufufa) had more of a pudding (almost jelly-like) texture, but still delightful. The simple desserts complemented the heavy-handed tastes of the main course perfectly.
If I were to nitpick, I wish the dishes could be spicier, and flavours even bolder and fiestier, but I guess KL folk can’t handle too spicy foods probably. But it’s clear every dish was lovingly handled, yielding a myriad of flavours at one go and we found the food most enjoyable.
Gulainya was awarded Michelin Bib Gourmand 2026 this month, and indeed, it was well-deserved.
What’s your Christmas plans like? Kuala Lumpur’s latest go-to hot spot, Annabell KL – dining lounge and live music house – has whipped up The Enchanted Season Menu just for the year-end celebrations. Located on the 11th floor of TS Law Tower, KL, the gorgeous …
EQ celebrates the festive season with amazing dining experiences, thoughtful gifts and cherished traditions. This well-established leading luxury city hotel has designed a calendar of events designed to capture the warmth and joy of this time of year, featuring lavish feasts and sumptuous banquets. The …
Good Peranakan food is not easy to come by. Happy to report that I found a perut ikan (fish stomach) dish that checked all the boxes. Sour enough to make you squint, pieces of fish that you can still make out (instead of mushy indistinguishable bits) and a well-balanced taste. I can finish a whole plate of rice with this alone.
This was what we had at Tau Ke in Taman SEA, Petaling Jaya, along with a good hearty sour and spicy bowl of Nyonya Asam Pedas with grouper fillet. The belacan kangkung packed enough of a punch as well, together with quite a few prawns.
We opted for pork rendang, which we couldn’t resist, especially since this version was pork. The refreshing blanched octopus/jellyfish in kerabu style was a wonderful starter to get our appetites going.
The restaurant’s decor was ethnic Chinese, with farming references on the walls. One wouldn’t have guessed that this place excelled in nyonya food. The menu has quite a few Cantonese dishes as well as such low mei (braised pork, egg, tofu, etc), sweet potato porridge and roast duck, and single dish meals such as pork chop rice, nasi lemak, Asam laksa and nyonya nasi ulam. The cendol had its own spin as did the sago gula melaka. I would have preferred an old fashioned sago version – so simple, yet few get it right perfectly. But probably the younger set like new fangled desserts.
Prices range from RM18 (kangkung) to RM35 (Asam pedas. Tau Ke goes on my list of go-to nyonya restaurants.
When I saw others posting about bonito hummus meshed with kotsubu natto, I knew I had to try this unlikely combo for myself. French-trained chef Joel Kirk (formerly from Coley) has teamed up with Leen’s and SAJ’s Syrian chef Ameer Azalek, with input from chef …