Food Explorer & Home Chef
Oversea Group sees the return of its signature mooncake with timeless classics such as Lotus and White Lotus, Golden Emerald, Shanghai, Assorted Fruits and Nuts, Red Bean, Golden Starlight, Royal Fairy, Noble Delight and the indulgent Musang King Durian. Many of these are available with …
Hotpot has become a fast favourite among Malaysians and now there’s a refreshing new way to complement your meal. Inspired by the communal energy of hotpot culture, Tiger Crystal Coldpot – an ice bucket cleverly designed to resemble a traditional hotpot, filled with ice-cold Tiger …
A first for me as I didn’t even know there was such a thing as Japanese yakitori omakase. FooTori did a good job as every skewer had its own distinct flavour and texture.
Hidden away on the ground floor of Plaza Kelana Jaya near the lake, the decor inside is minimalist, grey industrial with a grill counter smack in the middle. We sat at the counter with a good view of the grilling process.
In all honesty, I couldn’t tell which is what, except that every skewer tasted different and was delicious. The chochin in particular was something quite unique, with 1 pair of hanging egg yolk sacs. (reminded me of something else, but I shall behave 🙂 ).
We ordered a couple of extra sticks from the a la carte menu and a bowl of noodles to get a carb base and fuller experience. But if you are a big eater, then this meal might not be enough.
FooTori was very new when we first tried it, so by now there may be more items added to the menu and more changes to the set. It sounds like a lot, but it’s just one skewer per item. We had:
1. Negima – chicken thigh with leek
2. Leba – chicken liver
3. Nankotsu – soft bone
4. Tsukune – meat ball with egg yolk dip
5. Chochin – egg yolk sac with chicken liver and meat
6. Togarashi – half muscle
7. Tebasaki – wing karaage
8. Hatsu – Heart blood vessel
9. Sunagimo – gizzard
10. Tebamoto – chicken drummet
11.Inaniwa udon – slurp-worthy seaweed noodles
12. Momo – chicken thigh
13. Bonjiri – Chicken ‘tail’ – or what we know as Bishop’s nose – Deboned, fatty, juicy.
14. Sesame ice cream
Omakase starts from RM98/pax to RM138/pax. A la carte starts from RM6 to RM12, and there are other a la carte items as well.
Add: Ground Floor, Plaza Kelana Jaya, B-08-1, Jalan SS7/13a, Petaling Jaya. Hp: 010-256 2279.
For this coming Mid-Autumn Festival, Four Seasons Hotel Kuala Lumpur offers a selection of artisanal creations by chef Ng Meng Loong, dim sum and dessert maestro at Yun House, the Hotel’s Michelin-selected Cantonese restaurant. This year’s mooncake gift box features a specially commissioned design by …
Revisiting a cherished chapter in Malaysia’s fine dining history, EQ brings back Chalet, once regarded the pinnacle of fine dining during the early days of Malaysia’s culinary history. Returning as a limited edition dining experience hosted at The Conservatory, Level 3, a visit to Chalet …
Ayam Brand is giving baked beans a bold new image in Malaysian kitchens, and rediscovering how local flavours and creativity can transform a humble pantry staple into a brand new dish. Long associated with Western cuisine, baked beans are now being reinterpreted with distinctly local influences, taking centre stage in Malaysian meals.
That’s the spirit behind Makan Lain Macam, Ayam Brand’s celebration of our food culture. Malaysians have a special way of making food their own through reinventing, remixing, and localising whatever ends up on the table.
Available in Original, Light, and Cheese variants, Ayam Brand Baked Beans are crafted to be both versatile and convenient, while packed with classic rich and hearty flavours.
Often seen in the classic pairing with toast next to eggs and sausages on a “mat salleh” big breakfast, now Ayam Brand is rethinking the beans. Based on Makan Lain Macam campaign, you get something familiar, comforting and proudly Malaysian! Taking inspiration from our local Malay, Chinese, and Indian cuisines, Ayam Brand offers baked beans in a delicious new take:
“Ayam Brand has been part of Malaysian kitchens for over 130 years. The iconic red and yellow can isn’t just a product, it’s a familiar presence in generations of homes,” says Teoh Wei Ling, Head of Marketing at Ayam Brand. “Among the local consumers, baked beans have always been seen as something ‘Western’. But with Semua Pasti Kacang, we’re showing how easily they can also belong on the Malaysian dinner table. Makan Lain Macam is about embracing the way Malaysians cook — with heart, creativity, and comfort.”
High in protein and rich in fibre, a can of baked beans is an easy everyday choice, whether you’re a student, a busy parent, or just someone looking for a quick, satisfying meal after a long day. More importantly, just like all Ayam Brand products, they contain no preservatives.
Available in two sizes: 230g and 425g, Ayam Brand Baked Beans are stocked in major supermarkets nationwide and on Shopee and Lazada via Ayam Brand’s Official Stores.
More Makan Lain Macam recipes at www.ayambrand.com.my/recipes,
Four Seasons Kuala Lumpur and Four Seasons Resort Langkawi has successfully raised RM89,520 for Terry Fox Run held on May 18 in Kl, and June 14 in Langkawi, in support of cancer research. “We are honoured to support the Terry Fox Run and its mission …
By sheer luck, I managed to get 1 free pizza, which was part of 1MORE Pizza’s opening promo. Top-tier toppings on 72-hour fermented pizza dough and you get light, crisp pizzas, baked in a brick oven for 90 seconds, seasoned with Grana Padano, pecorino and …
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A welcome addition to Lucky Garden in Bangsar, Kuala Lumpur, Ibu Ruby’s offers Malay/Indonesian street food, dishes that owner Muhammad Imran Abdullah (one of the co-founders of the Muslim-friendly Italian restaurant Positano Risto) grew up eating. Sitting right at the corner lot of a row of shops, the decor is simple, similar to a warung but better. The name of the restaurant is inspired by Ibu Ruby who used to cook for his family when he was living in Jakarta in 1979. Chef Afique, formerly from EQ Kuala Lumpur’s Nipah Cafe, helped to recreate the flavours, using fresh ingredients for the sauces and sambal pastes.
We had Nasi Ambeng which came with fragrant yellow (turmeric) basmati rice, some fried noodles, kangkung belacan, terong belado (eggplant), rendang ayam (chicken rendang), sambal and keropok ikan (fish crackers). We liked that the sambal was spicy (but not overly so) and the rendang chicken – nice and moist – different from the usual thick curry gravy associated with beef rendang but no less flavourful. This is a complete meal by itself, protein, vegetables (fibre) and carb on one plate. They tout to have the best Nasi Lemak around – leaving that for your own discovery and judgement.
We also had side dishes such eggplant, lawar bali (salad of sorts with grated coconut, cabbage, bean sprouts and French beans mixed with spices), gulai chicken and beef dendeng with sambal hijau (green sambal).
The veggies were not particularly outstanding – frankly, I’ve had better versions; chicken gravy was watery, more like a soup rather than a creamy coconut (santan) curry. Was not bad at all, but just different/unexpected. The dry-style beef won top marks with its crisp edges, well-marinated flavourful meat, amped up with the green sambal. I venture the other dishes are worth exploring further as the Paru Balado (cow lung) and Daging Rendang seem highly recommended.
The charcoal grilled sate was the highlight here and it was truly delicious. We had ayam madura and marangi as well as the lidah (beef tongue) madura. Very different from Malay style, Indonesian sate comes with different sauces, some sweetish, peanutty almost like local ones, one was almost like brown sauce, another reminded me of rojak sauce.
The biggest surprise was the beef tongue. Turned out amazing – braised until tender, yet still firm enough for a good bite, not gamey or raw-tasting at all. We didn’t get to try the beef and tempe sate as they weren’t ready yet (at 1pm). Next round.
Enjoyed the spicy and piquant flavours here, can’t wait to return for more satay. They also have different levels of spicy sambal – Sambal Hijau, Sambal Mangga, Sambal Tomato and Sambal Kelapa – not for the faint hearted! Even if you’re not big on Indonesian fare, the satay makes it worth an adventure.
Add: 1, Persiaran Ara Kiri, Bangsar, Kuala Lumpur. call: 03-2201 3396
Had intended to go somewhere else but since SS2 was jammed packed that day, no thanks to the durian season, we ended up at Oh Yeah Kopitiam on the perimeter of the SS2 square. Every table had a plate or two, so it made sense …