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 …
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 of Thai Beverage PLC, said, “We are very proud to present Prakaan, Thailand’s first premium single malt whisky brand, which has been meticulously built, starting with the deep meaning of its name.
“Prakaan’s story was inspired by its brand characteristics of Provenance, referring to the origin of the abundant resources sprung from Thailand’s Western Forest Complex, recognised as one of UNESCO World Heritage sites. The forest covers a vast region including Kamphaeng Phet, making the groundwater from this province perfect for premium single malt whisky production. This makes Kamphaeng Phet province the strategic location for Thailand’s first malt whisky distillery.
“Pride reflects the pride of Thai people in the historical narrative embedded in Kamphaeng Phet’s unique and long-standing ‘fortress’ (prakaan in thai). And we have taken this inspiration to thoroughly build the brand from name to packaging design. Finally, ‘Passion’ represents our commitment in harmoniously blending century-old whisky distilling techniques and expertise with the tropical geography of Thailand to deliver an experience derived from a perfect balance of art and science that will take you on the Irresistible Quest for the Unforgettable Taste.
“So, we are proud to bring Prakaan, Thailand’s premium single malt whisky, to the global market with our world-class quality.”
The production of Prakaan follows high international standards. Utilising copper pot stills from Scotland, the whisky is produced and matured in Kamphaeng Phet under the carefully controlled temperature and humidity. With the strong focus on quality, Prakaan single malt whisky is matured in oak casks and delivers an exquisite one-of-a-kind experience.
The label pays tribute to the historical significance of Kamphaeng Phet in protecting the nation with the launch of the brand’s first three variants under ‘Tribura’ series, which symbolises the eponymous three-layered fortified walls surrounding the province.
The Tribura series PRAKAAN SELECT CASK is aged in American oak, ex-bourbon casks, giving it vanilla, honey, and citrus notes; PRAKAAN PEATED MALT uses high quality barley malt dried with peat fires to give it a distinct smoky flavour with vanilla and honey notes; and PRAKAAN DOUBLE CASK boasts a meticulous two-step ageing process in American oak, ex-bourbon and Spanish oak, ex-sherry casks to give it raisin and chocolate notes with a finish of mild spices.
I was privileged to be one of the few invited for a whisky and food pairing session at Soleil KL during which Paul Warathep Chandeeraj, international brand ambassador shared more about Prakaan. I found myself leaning towards the Peated Malt, enjoying the smoky flavour beautifully paired with the Charcoal Grilled Angus Ribeye. Meat so tender, there were two kinds of cooking styles in one dish – grilled and braised – offering different textures and taste spectrum. Beef wagyu cheek came with grilled asparagus, parsley root and whisky infused green pepper sauce.
The Select Cask was no less impressive with the canapes of cured Fjord Trout, smoked French herring and whisky in the shell Sakoshi Bay Oyster. We had the blini with whisky cured trout and sumac cream while the herring came with romesco on toast. But the show stopper was the oyster, bathed in whisky. In fact, we were encouraged to drop some of the Select Cask Prakaan for added flavour! So juicy and decadent!
Spanish Duck Foie Gras pate had us speechless with delight, washed down with the robust Double Cask. The duck came with caramelised peach, cured duck ham date chutney and whisky jelly and we slurped up every last drop to ensure no whisky was left behind.
Dessert was whisky spiked burnt cheesecake that came with orange bitters syrup, pistachio and chocolate crumble, a fitting end to an exquisite whisky pairing session.
It’s been quite a while since I’ve been to Soleil since it moved to DC Mall, and it’s holding well as a classy dining space.
More on Prakaan on www.prakaanmaltwhisky.com
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 …
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 ceiling-high glass bar grabs your attention the minute you enter. Occupying an expansive space, there is also a small outdoor balcony bar which gives a gorgeous view of the KL skyline.
Serving Western fare with modern fusion flair, Annabel has a list of everything nice to eat, and maybe some naughty drinks too (!) to light up your holiday dinner.
The four-course menu comes with appetiser, main course and choice of 2 side dishes as well as dessert at RM188++.
From scrumptious toasted sourdough with assorted dips and crisp outside fluffy inside croquettes, to an abundant choice of tasty sides to go with the main course of Roasted Free Range Chicken with Chicken Jus and Cranberry Jam, or upgrade to Roasted Leg of Lamb with Mint Chimichuri and Lamb Jus or Australian Angus Ribeye with Red Wine Jus, my personal fav.
The sides may be just accompaniment to the protein but they hold their own pretty well such as the Cheesey Lamb Shepherd’s Pie. The Japanese pumpkin was much sweeter, naturally so, than our local variety and the baby carrots were delightful too. I also really enjoyed the Yorkshire Pudding as they were moist and chewy inside.
Sweeten up with Butter Bread Pudding or Peach Sorbet with Christmas Crumble to end a lovely dinner.
Also, new a la carte offerings to look forward to: Roasted bone marrow, Spanish Grilled Galician Octopus, Queensland Wagyu Bavette MB4/5 and Seafood Fettuccine – rich Canadian lobster head base with black tigerprawns, scallops, clams, squid and ikura, among others.
Enchanted Menu available from Nov 25 till Dec 31.
Add :Level 11, TSLAW Tower, 39, Jalan Kamuning, Imbi, Kuala Lumpur. Hp: 011-2050 1888.
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 …
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 …
Double Zero Pizza arrives in the heart of Ampang with a different kind of promise: simplicity on the surface, depth at its core. A new kind of neighbourhood pizza parlour, it fuses Scandinavian minimalism with sourdough, creating a flavourful dining experience.
The name, Double Zero, is a nod to the Italian “00” flour, essential to traditional pizza making. Known for its purity and softness, the flour reflects the restaurant’s approach – quality, precision, and attention to detail. That same thinking carries through to the interiors, where clean lines, soft wood finishes and a muted palette of neutrals with touches of blue and pink create a space that’s calm, modern, and inviting. Think Scandi cool x Japandi zen calmness.
Each pizza begins with an 11-inch sourdough base, made with fine Italian 00 flour and slow-fermented in-house for at least 72 hours before being baked in a traditional wood-fired oven. Most creations showcase the signature San Marzano tomato blend, while others feature alternative bases such as a creamy Mornay sauce or a spiced tomato blend – all made in-house.
Every pizza is then finished with a rich blend of four cheeses and thoughtfully selected toppings. There’s the classic Margherita, elevated with fresh mozzarella cherries; indulgent Truffle Kingdom – – layered with mushrooms and truffle; for something bolder, No BS, B+S – topped with beef bacon, beef sausages; and Duck, Yeah! – finished with garlic and rosemary duck confit.
Seafood lovers can turn to Odin’s Lox, featuring beetroot-cured salmon with ricotta cheese, or dive into Seas The Day, topped with tiger prawns and white calamari.
Personally, I liked the taste of the truffle pizza and What The Fish with salmon. Much thought has been put into the selection of toppings to make them special and different, eg, a touch of green chilli in No BS, imported Japanese sardine in Odin’s Lox. Crust is soft and chewy, similar to sourdough bread, so you have to tune your expectations as you can’t really hold up a slice.
For sides, go for Just Wing It – glazed chicken wings marinated in cola with seven herbs and spices, and creamy Mac & Cheese with Mornay sauce, a three-cheese blend, and beef bacon. Remember your fibre intake – crisp Caesar Salad makes it easy. For dessert, choose from a classic Tiramisu, warm apple and mixed berry crumble, or Banana Pudding.
The Zero Proof Wine List offers guests the pleasure of the “wine and dine” experience in an a setting free from alcohol. Prices are equivalent to the real deal. Adding a refreshing twist, Double Zero also features Kombucha on Tap, with rotating flavours such as Lychee Rose and Chrysanthemum, and new seasonal blends.
Whether you’re grabbing a quick lunch, lingering over dinner, or catching up with friends and family, Double Zero Pizza is setting the bar higher for the modern pizza parlour in KL.
No pork, no alcohol.
Add: 64, Jln Memanda 9, Taman Dato Ahmad Razali, Ampang, Selangor. hp: 012-233 3864
Hidden behind an orange lit small door, the stairs lead to P & V in Bangsar, KL, a secret diner helmed by Dutch chef Joeri Timmermans. Beginning his career at 14 in the Netherlands, Joeri worked at several Michelin starred restaurants, before moving to Australia …