Food Explorer & Home Chef
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 …
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 acclaimed Malaysian artist CN Liew, with contemporary patterns bathed in vibrant red shades, evoking a sense of modern glamour; the design extends across a scarf that ribbons the box that doubles as a pocket square or handkerchief.
Look forward to new varieties like Snow Skin Mooncake with Butterfly Pea Flower & Saffron, mullet row, salted egg yolk and pistachio nuts and the Eight-Nut Treasure Baked Mooncake, as well as age-old favourites such as red bean.
I’m not keen on durian, but the Musang King version was compelling with its full-on fleshy durian – quite irresistible. With flavours ranging from the iconic white lotus given a tweak with palm sugar, Macadamia nuts and seaweed; and Black sesame lotus seed upgraded with birds’ nest, mooncakes by Four Season are another level altogether.
Priced from RM45 to RM48 for Classic Baked Mooncakes, and RM58 to RM88 for Snow Skin Mooncakes, orders are available up till October 6. Call +60 3 2382 8602 or email yunhouse.kualalumpur@fourseasons.com for details and purchases.
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 …
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 to raise vital funds for cancer research. Our teams and over 1,350 guests showed incredible commitment, and we are proud to continue contributing to this meaningful cause.
“As part of a global Four Seasons For Good initiative, Four Seasons Hotels and Four Seasons Resorts hosts the Terry Fox Run across properties worldwide, uniting communities in the fight against cancer,” says general manager Simon Barnett.
Terry Cox Run is a non-competitive charity event held worldwide celebrating Terry Fox’s legacy and determination to make a difference in the fight against cancer.
In honour of Terry’s legacy, Four Seasons founder Isadore Sharp worked closely with several sponsors to organise the first-ever Terry Fox Run in 1981, drawing more than 300,000 participants. Today, more than 12,000 Terry Fox Memorial Runs take place around the world annually, supported by Four Seasons in several locations, and this year marks the 45th anniversary of Terry Fox’s marathon of hope.
For more deets on the fun run, email red.kualalumpur@fourseasons.com
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 …
Permanently closed 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 …
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 to try the Sang Har Meen (freshwater prawn noodles), especially since it’s at a steal price of Rm16.80 per plate.
There’s an option to top up on the rice wine for additional RM2, but it wasn’t necessary as the taste was already quite apparent. The yee mee was crispy at the edges yet adequately drenched in the flavourful eggy gravy, which we slurped every bit up at the end. Came with two very decent sized freshwater prawns, halved for easier eating, were fresh and the flesh bouncy, firm texture, oozing a natural sweetness.
Given how the closest competitor is at least 3x the price and more, this is the best deal in town. One may argue that the gravy could have more depth, or the prawns could be sweeter, or the noodles better, but yat chum cheen, yat chum foh, so goes the Cantonese saying which means, you get what you pay for, and at Rm16.80, you can’t complain.
We also had Chee Cheong Fun in curry gravy with fishball and fucuk – decent – curry was concentrated and creamy but not cloying or too heavy. Prawn spring rolls were crispy, reasonably filled with meat.
Story goes the char siew here is very good, but it had run out. We had prawn wantan mee instead. Noodles were alright, though could be more QQ (springy) and prawn wantan was a good mid-sized bite.
Round 2: tried the Wantan mee and char siew. The noodles could be springier and more qq, and the serving style is kinda wet, heavy on the sauce. The main star is the char siew, and while I won’t say it’s the best in town, it’s better than average.
The kaya toast was decent with generous spread of kaya (egg and coconut jam), coffee was just alright
This outlet is the third branch, the others are in Puchong, PJ and Taman Connaught, KL.
Add: 29, Jalan SS 2/55, Petaling Jaya, hp: 016-583 8266
The much anticipated annual Grand Banquet Series is back at Oriental Group across 12 of its restaurants, and this year’s theme is ‘The tradition of liquor in Chinese cuisine’. Paying homage to the rich culture and culinary legacy of pairing and infusing liquors into gourmet …