Food Explorer & Home Chef
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 …
Meraki started off by crafting in-house sauces, snacks and corporate gifting in 2020, then ventured into private dining. It has since curated exclusive menus for private and corporate events, including weddings. Now it has a physical restaurant in Section 17, PJ. The neighbourhood restaurant serves …
The Australian Food and Wine Collaboration Group came together to showcase “Taste the Wonders of Australia” in Kuala Lumpur recently. The Group, comprising Hort Innovation Australia, Dairy Australia, Meat & Livestock Australia, Seafood Industry Australia and Wine Australia, initiated a strategic, concerted effort to advance bilateral trade and improve market access for Australian food and wine producers.
A series of interactive workshops and tastings with well-known chefs, wine and industry experts included: –
“Taste the Wonders of Australia” coincided with the 70th anniversary of diplomatic relations between Australia and Malaysia. Malaysia is Australia’s 11th largest trading partner for Australian agriculture in 2024-25 with exports worth AUD1.8 billion.
With Malaysia’s rising affluence, a growing middle class and increasing demand for premium imported goods, the market presents strong potential for growth across Australia’s food and wine sectors. According to Hort Innovation Australia’s Dr Mila Bristow, said the programme is beneficial to Australian government agencies and in-market trade and food industries, who can engage with Australian food, wine and agriculture working as one united group.
“We are committed to presenting the full spectrum of Australian food and wine as one cohesive entity to enhance trust and transparency with our trading partners. And by prioritising collaboration and shared outcomes, we strengthen the foundation for sustained trade relationships.”
He added that it was a good opportunity to thank the market, and build long-term relationships. Over the past three years, the Collaboration Group has held market activations in Thailand, South Korea, Vietnam, Indonesia, Taiwan and Japan, and met with more than 1,200 trade and government representatives, leveraging the individual sectors’ export strengths to deepen industry and government networks, advance bilateral trade and improve market access.
Meat & Livestock Australia Regional Manager for Southeast Asia Valeska said: “Malaysia is one of Australia’s most important trade partners for Australian red meat. With Malaysians consuming the highest per capita beef and lamb in Southeast Asia, Australian beef and lamb are well-positioned to meet this demand. Looking ahead, our goal is to deepen trade relationships, expand awareness of our high-quality, halal-certified products and support Malaysia’s evolving foodservice and retail sectors with consistent, trusted supply.”
Chief Executive Officer of Seafood Industry Australia, Veronica Papacosta added: “Malaysia is a growing destination for Australia’s premium seafood exports. The Food and Wine Collaboration Group offers the opportunity to showcase Australia’s high-quality seafood, developing awareness of our unique products and their compatibility with Malaysian cuisine. E-commerce channels, including live broadcast sales, have emerged as an important channel for reaching Malaysia’s increasingly tech-savvy and affluent consumers.”
Dairy Australia Sustainable International Trade Senior Manager Catherine Taylor said: “While the global dairy environment reflects an increasingly volatile trade environment, Malaysia is a close neighbour and an important market for Australian dairy products. We are delighted that our Scholarship Programme, which includes key Malaysian dairy companies, is celebrating its 10th anniversary in 2025. We are confident that we will be able to support Malaysia’s growing need for dairy in the future.”
Wine Australia General Manager Market Development Paul Turale said: “As Australia’s 10th largest market for wine exports by value and the third largest in Southeast Asia, Malaysia represents an important growth opportunity for Australian wine. In the 12 months ended June 2025, 131 Australian wineries exported a combined 2.7 million litres of premium wine to Malaysia worth AUD42.4million. With our geographic advantage in terms of supply, we look forward to continuing to build on the awareness and affinity for Australian wine in Malaysia to support a sustainable and prosperous market for our Australian exporters.”
During the wine seminar which talked about popular Australian wines, Singaporean specialist Lim Hwee Peng shared about classic wines coming from Down Under such as riesling and chardonay, and reds like grenache, pinot noir and shiraz. It was an enlightening session, especially with Malaysians who are more familiar with new world wines.
Professional butchery is not just about cutting meat, it is also about the butcher’s skill in deboning, portioning, creation and display of creative and practical applications, reducing wastes and increasing yields. The Ultimate Butchers Challenge was held by the Aussie Meat Academy recently at UCSI, …
One of those days, I was craving bbq meat so we paid Uncle Botak BBQ a visit. A popular station for smoky barbecued meat, it comes with a host of homemade sauces too. The Muslim-owned resto claims to be THE place for wood-fired chicken, beef …
A vegan restaurant is hard enough to come by in the Klang Valley, what more a Japanese vegan! By Age 18, located at The Five, Bukit Damansara, KL is the first branch outside Japan.
The first restaurant is in Mure, Kagawa in Japan and the brainchild of former chef Moriro Murakami who wanted to create a new option for Sanuki Udon. He came up with the concept as he was driven by the dietary challenges faced by his son who had food allergies.
He works in partnership with creator French-trained chef Katsumi Kusumoto who is also Tokyo Tourism Ambassador.
By Age 18 is mostly about clean, clear flavours, boosted by the starring role of a gluten-free udon, made with rice flour so it has a chewier texture, similar to tteokbokki.
The signature Bukkake (RM30) is a cold udon, adorned with pretty vegetables, while Kitchaku Kitsuni udon (RM32) features simple clear broth with a ‘money pouch’ made of bean curd filled with vegetables. Tempura here is not so batter-heavy, and Curry udon sans meat teases the taste buds with familiarity, yet different approach with vegetables for texture and crunch.
Starters like Teriyaki Lions Mane mushrooms, Avocado tartare on seaweed crisps, and Pickled cherry tomatoes with umebosbi, border on fine dining nuance, and are standout appetisers.
Carbo fans will be glad that there are also rice bowl options.
Being dairy-free, macha lattes are laced with oatmilk while the fruit punches are quite delightful. Even better are their desserts, dainty and tantalising such as Brownies with passion fruit and Gac sorbet – deep, dark, passionate chocolate paiored with tart flavours, a fancy Matcha pudding and fragrant, nutty Pistachio gelato – enticed even a non dessert fan me as they are not as sweet.
By Age 18 is pork-free, uses only plant based meats, and no alcohol is used in the cooking or for drinks. Prices are not cheap despite being meat-free, but definitely big on flavour and innovation. You may or may not like the chewy udon, which could be a deal-breaker, but vegans will definitely find this place up their alley.
Add: A-1-01, 5th Place@KPD, 49, Jalan Dungun, Bukit Damansara, Kuala Lumpur. Tel: 03-2011 2362
It’s been ages since I’ve last been to Xin Cuisine Chinese Restaurant at Concorde Hotel Kuala Lumpur, oh, how I’ve missed thee! The recent media sneak preview revealed its new line-up of sumptuous classic signature dishes. Leading the kitchen is chef Foong Ah Kwai who …
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 Crystal – enhances each mouthful.
Filtered at a crystal cold temperature of -1˚C, Tiger Crystal is a refreshingly light lager that pairs well with both light and strong flavoured food. Well-balanced, easy to drink, with a smooth and refreshing finish, each sip complements the heat and flavour of your favourite dishes.
Media members and Tiger Crystal fans had a chance to try out this winning combination at Shu Da xia Hotpot in Sunway, PJ and what a party it was! Brimming hot mala soup, excellent meat cuts cooking away and super cold Tiger Crystal to cool down the temperature!
“At Tiger, we’re always exploring refreshing new ways to bring Malaysians together – because here, mealtimes are more than just eating. They’re vibrant social rituals filled with flavour and connection. With the Tiger Crystal Coldpot, we’re introducing a bold new dine-out experience inspired by the warmth of hotpot culture and the crisp refreshment of Tiger Crystal. It’s designed to pair with flavour-packed dishes and good company – our way of elevating shared moments with a cool, crisp pairing,” said Julie Kuan, Marketing Manager of Tiger Beer Malaysia.
Try this hot cold combo for yourself. Tiger Crystal has partnered with Thai In Mookata for an exclusive promotion. From Aug 30 to Sept 16, groups who book a session at selected outlets may redeem a complimentary meal set with a Tiger Crystal Coldpot (5 pint bottles), courtesy of Tiger. Reservations must be made via the Thai In Mookata booking platform and are available on a first-come, first-served basis.
For deets and location updates on Tiger Crystal Coldpot, visit: https://www.facebook.com/TigerBeerMY
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 …