Food Explorer & Home Chef
Grand Hyatt Kuala Lumpur is set to reignite the city’s culinary scene this May with Dine With Chef 2025, themed Newstalgia: Memories Reinvented — a tribute to the flavours that shaped us, reimagined through the lens of modern gastronomy. The month-long dining event brings together …
Felt like having a light meal, so we dropped by Ling’s Focacerria over the weekend after hearing so much about her focaccia. It’s a really small cozy cafe with just 5 tables, but brightly lit with half the space taken up by the open style …
Lucky Pot always has a stream of steady customers and now, I know why. The food is good, prices reasonable and the quality is pretty close to our dai chow, so it’s familiar flavours.
We ordered ma po tofu that was not too spicy, but had full on flavour. The highlight and star of this place was the fish, and often the waitress would try to recommend a more expensive version to diners.
We stayed our ground and had Pumpkin Fish which was pickled mustard leaves, lots of dry chillies, and pumpkin flavour broth – it was nicely sour but not overwhelmingly so, and just slightly spicy.
Their version of ‘4 heavenly kings’ or 4 types of mixed veggie was on the oily side for me but then, so are some local Chinese stir fries.
No. 1 insisted on having stir fried cabbage, his favourite, as he’s been here before and knew what to expect. I must say it was quite different from our Malaysian Chinese stir fried style, and quite tasty. And surprisngly, not MSG-laden either.
Every dish came with dried chilli, including all the greens, but thankfully, just about enough to provide some heat without killing our taste buds. Food went great with rice, bad if you’re watching your carb intake as resistence is futile.
Normally, I avoid China-themed resto as the food is usually overly oily and salty, but Lucky Pot strikes a good balance that’s appealing and suitable for our local palate. Of course, MSG is omnipresent but here it’s judiciously spread over the dishes, enough to add deliciousness without shocking your senses.
Yup, another dinner option to add to my list. There are a variety of fish, not to mention meat dishes, so diners are indeed spoilt for choice.
Add: 185, Jalan SS 2/24, Petaling Jaya. hp: 019-576 8749
Tiger Beer marked a new chapter in its legacy with the official unveiling of its new visual identity, reflecting the brand’s progressive spirit and bold ambition to drive innovation. To commemorate this milestone, Tiger Beer hosted an exclusive event at Heineken Malaysia, featuring a projection …
There will be a thrilling culinary collaboration at Sabayon, EQ’s fine-dining restaurant, with JAMPA, Phuket, to present a spectacular four-hands dinner featuring a collaboration between Sabayon’s talented Chef de Cuisine, Steve Ariffin, and JAMPA’s Executive Chef, Rick Dingen, presented by EQ and Kita Food Festival. The one-night …
Songkran Festival, one of the most vibrant traditions of Thailand, was celebrated at the forecourt of 1Utama shopping centre in Bandar Utama, PJ from April 10-20. Organised by the Royal Thai Embassy in Malaysia and EQ Solutions, it was a chance for both Malaysians and visitors to immerse themselves in the rich cultural traditions and joyful festivities of Thailand’s New Year celebration.
Songkran, traditionally celebrated as the Thai New Year, symbolises renewal, gratitude and community. Known for its water-splashing activities, it represents the cleansing of misfortunes and the welcoming of a fresh start. This year’s event featured traditional Thai cultural performances, religious ceremonies and fun-filled water festivities.
Attendees were treated to traditional Thai dance, music and art forms highlighting the cultural significance of Songkran, showcasing the deep-rooted traditions that earned Songkran its UNESCO recognition. An auspicious ritual, the Ram Blessing, was held to bestow blessings of prosperity, health and happiness upon the Ambassador of Thailand to Malaysia, VIPs, invited guests and participants.
Water-splashing activities took center stage at designated water play zones, with a Bomba fire truck dedicated to this activity. A curated selection of authentic Thai cuisine, including PJ Kao Man Gai, M Dining and other top eateries were on hand to offer festival-goers a chance to savour the rich flavours of Thailand’s world-renowned dishes, prepared by Thai national vendors.
There were also interactive exhibits and workshops that provided insights into Thai traditions, such as Thai perfume-making, traditional Thai massage demonstrations and the art of Thai fruit carving. At night there were performances by Thai singers, DJs, and a special appearance by Yes Sirday Band from Bangkok, Thailand. Known for their dynamic performances and emotional pop-rock sound, Yes Sirday has built a strong fanbase since their debut in 2013 under Genie Records.
The event was officiated by Lada Phumas, Ambassador of Thailand to Malaysia.
The highly anticipated Kuala Lumpur Cocktail Week (KLCW) is set to return for its second edition from April 22 – 27, bringing together cocktail enthusiasts, industry professionals and some of the world’s best bars for a week-long celebration of mixology. Scheduled to take place across …
Heineken Refresh Your Music is back to elevate the music experience beyond refreshing playlists. This year, it’s breaking social bubbles and redefining how music brings people together. Heineken is shaking up the scene with REFRESHING SESSIONS—a bold new pop-up music series crafted to ignite unexpected …
A slow ascent to the 43rd floor, and you’ll find CHARR Dining, a cozy wood-fire BBQ restaurant that delivers a culinary experience where fire, flavour and artistry converge. Rooted in the age-old tradition of charring, CHARR masterfully blends the boldness of primitive wood-fire cooking with the unmistakable intensity of Cantonese ‘wok hei’ (literally translated as breath of the wok) — a technique that captures the essence of heat and smoke to create an unparalleled depth of flavour.
The name CHARR was inspired by the ancient cooking method of charring, using high heat over an open flame to unlock bold, smoky flavours. This technique, celebrated for its ability to enhance natural ingredients through caramelization and the Maillard reaction, is at the heart of CHARR’s culinary philosophy.
The large open seating area houses a long mahogany bench alongside tables at the side of the tall glass windows as well as a long bar counter top dining space for chef table experiences. What’s even more attractive is the view outside from the balcony which boasts a bird’s eye view of the city skyline, and an even more amazing sight at night when the night lights come on.
CHARR Dining was born from a deep-seated passion for creating unforgettable dining experiences. With over a decade in the food and beverage industry, the founders envisioned a space that celebrates bold flavours, meaningful conversations and fine ingredients.
“We wanted to craft a restaurant that doesn’t just serve food but tells a story with every dish. Our approach isn’t about chasing trends—it’s about perfecting timeless cooking techniques that highlight the natural beauty of each ingredient,” says Chef Leong Chee Mun, co-founder of CHARR Dining.
CHARR’s menu is an exploration of wood-fired BBQ infused with global influences. Signature dishes include:
*Pommes Anna with Herbs Crema & Smoked Trout Roe – A luxurious rendition of a French classic potato dish, featuring buttery, crisped potato layers complemented by nutty brown butter, creamy herb-infused crema, and briny bursts of smoked trout roe. – straightforward execution with taste heightened by the luxurious roe.
*Chicken Wings with Pad Kra Pao & Fermented Hot Sauce – Deboned, spice-infused Thai Pad Kra Pao chicken wings paired with a house-fermented hot sauce for an interesting blend of heat, umami and texture.
*Seasonal Fish with Singapore Laksa – Fresh fish immersed in a rich, aromatic laksa broth, merging the best of Southeast Asian flavours with CHARR’s signature wood-fired depth – I didn’t get to try this, but my media friends who did said this was excellent, a lovely marriage of the taste of laksa with fresh fish.
*Burnt Onion with Smoked Stracciatella & Chimichurri – Smoky-sweet burnt onion paired with creamy smoked stracciatella, vibrant chimichurri, and delicate smoked trout roe. – this was interesting although I can’t fathom paying so much for onion. In all honesty, it wasn’t extraordinary for me.
*CHARR White Corn with Fermented Jalapeño, CHARR Spice & Parmigiano Reggiano – Fire-kissed corn elevated with bold fermented jalapeño heat, a house spice blend, and aged Parmigiano Reggiano. White corn is not easy to find, and doesn’t come cheap. The simple elevation of spice melded with the natural sweetness of the corn nicely.
The menu features a range of price points and portion sizes. Starters are from RM25 onwards, which is quite affordable, but only one mouthful, just enough to tingle your senses.
For our media preview, we also had a chance to savour foie gras on brioche, and minced beef tongue on mini naan. These were quite delectable.
The bar at CHARR offers a carefully curated selection of signature cocktails, wines and locally crafted beers to go with the smoky food flavours.
For those seeking a refined yet relaxed dining experience, CHARR welcomes all who appreciate great food and hospitality. The restaurant’s design seamlessly integrates cultural and artistic elements.
“Inclusive hospitality is at the heart of CHARR. Every guest—whether a first-time visitor, a loyal regular, or a seasoned food critic—receives the same level of warmth and attentiveness,” says Chef Xing Wah Yin, co-founder of CHARR Dining.
“We want everyone who walks through our doors to feel like they’re part of something special,” added Kenneth Ngai, co-founder of CHARR Dining.
Charr makes a welcome debut on the already busy KL food landscape, offering a different facet to cooking in a prime dining space.
Add: 47-3A, The Manor, 3, Persiaran Stonor, Kuala Lumpur. hp: 017-894 5447
Location
47-3A, The Manor, 3, Persiaran Stonor, City Centre, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
CHARR Management Team
Chef Leong – Chef Owner (Operation Director)
Chef Leong, originally from Kuala Lumpur, began his culinary journey at a 5-stars Luxury Hotel in Kuala Lumpur. Afterward, he spent 8 years in Singapore, contributing to the opening to one of the celebrity restaurants at Marina Bay Sands. Later, he worked at esteemed establishments like the one-Michelin-starred Restaurant and a Modern South Indian Cuisine Restaurant. With experience from renowned restaurants and hotels, he brings a wealth of expertise to the table.
Chef Xing – Chef Owner (F&B Director)
Chef Xing, originally from Malacca, has 11 years of culinary experience. For the past 9 years, he has worked in Singapore at prestigious restaurants in a celebrity restaurant at Marina Bay Sands and, most recently, at the acclaimed 1 Michelin Star and is ranked among the world’s top 50 restaurants.
Kenneth Ngai – Co-Founder (Sales and Marketing Director)
Kenneth has been deeply entrenched in the dynamic world of real estate since 2014, where his leadership flourished as he guided a team of over 80 members in 2018.
Presently, he spearheads the development of a trading and export company, leveraging his expertise and entrepreneurial spirit to navigate new horizons in business.
Dubu dubu means tofu in Korean so naturally that’s the main focus this restaurant named as such. It’s in every dish in the menu and while it was a lot of tofu to eat in one seating, it was all good and nourishing. Owned by …