Sunquick’s Exquisite Dining Experience at RuMa Hotel & Residence

To be able to collaborate with Sunquick for such event was rather fruitful. Who would’ve pictured pairing mocktails with a full on 4-Course menu at such an exquisite venue?

I’d also like to use this post to thank some kind souls who pulled together to make this happen.

First of all, Patricia and Sidney for the opportunity. Ash, Josh, Jimmy, Shin and the amazeballs Victor for the ideas, sleepless nights of mise en place and being my barbacks throughout the event. And of course, the production team for the photos and videos.

To anyone who wants to impress your loved ones or try making them at home, here are my mocktail recipes:

Started off with something refreshing to pair with the first course to open one’s appetite. The mint leaves and ginger puree yields plenty of flavor giving this drink an extra kick.

Berries First Crush
🔹10ml Sunquick Select’s Mixed Berries
🔹20ml Cranberry Juice
🔹15ml Lemon Juice
🔹1tps Ginger Puree
🔹1 Mint Sprig

Add all ingredients into a shaker with ice and shake until well-chilled. Pour into glass over crushed ice. Garnish with a mint sprig and dehydrated orange slice.

Tweaked the recipe a little for that night by cooking and infusing Szechuan Peppers into the syrup to give that tingly numbness and unique flavors into the drink.

Pink Rush
🔹15ml Sunquick Select’s Pink Guava & Strawberry
🔹60ml Orange Juice
🔹10ml Lemon Juice
🔹30ml Aquafaba
🔹1 Basil Sprig

Add all ingredients into a shaker and shake vigorously until cold. Strain out ice and dry shake until no ice remnants can be heard. Double strain into a glass.

Decided to go a little extra on the garnish for this drink because Chinese New Year was just around the corner so I decided to put a rat origami on my drink.🐀

The last drink had the guests bamboozled for its tannins and astringency as they weren’t sure if there’s alcohol in it. Heard it was majority’s favourite too.

XoX
🔹120ml Sunquick Select’s Blackcurrant
🔹473ml Grape Juice
🔹1 Cinnamon Stick
🔹1 Star Anise
🔹6 Cloves
🔹6 Slice of Oranges

Combine all ingredients into a saucepan and simmer for 10-15 minutes. Let it rest in saucepan to infuse for 30 minutes.

Expressing lemon peels into your drink lets fragrant oil loose giving this drink a whole different flavour. Try it!

Ended our night with a selfie looking like exhausted pigeons but it was totally worth the experience. We hope everyone who attended the event enjoyed both of our food and drinks Chef Tyson and I worked on.

To watch the recap of that night, click here.

XX,

Morande Adventure Wine Dinner at Truffles Restaurant, Taylor’s University Lakeside Campus

MORANDÉ ADVENTURE began in 2012 as part of their philosophy of innovation and taking a step beyond with their dreams. This is an initiative of Grupo Belen, in which the winemakers from the five related winery’s — Morande, Vistamar, Mancura, Zorzal & Fray Leon — produce their own wines.

It was an extraordinary experience to have 10 restaurants together in ONE venue to serve you 10 varieties of bite size fine food and to pair with 10 different Morande Adventure’s – Hand Crafted – RED wines. One of The Adventure’s Winemaker, Mr Jorge Martinez, was in attendance as well.

Here were the astounding dishes served that night leaving most of us content (and tipsy!) :

Note: Click on the bolded and linked name of wines for more details!

“The Perfect Egg” in Truffle Cloud served with Brioche Mouillette

To start with, this dish was paired with Despechado — Cherry red and slightly opaque as it was not filtered. Wonderful aromas of red berries: primarily strawberries and mineral notes. It was light-bodied and refreshing with elegant and enveloping flavors.

Both wine and egg dish prepared by the students from School of Culinary Arts & Food Studies were paired perfectly not overpowering each other. I really enjoyed the creamy texture along with the oomph of black truffles. Could also be well paired with mild fish, pastas and white meats.

Tuna Tartare with Mango, Avocado, Kyuri & Mint Sauce in Pai Tee & Wasabi Mayo

A dish prepared by Tatto paired with Malmau — Intensely red with a violet hue with notes of berries and violets with mineral touch. Its quite potent on the palate with well-rounded tannin with good texture. The presence of rich acidity makes this a very fresh and natural wine.

Personally I’d prefer pairing with a dish with stronger flavors such as slow-cooked fatty red meats or a braised lamb shank would be best.

Papaya Salad with Infused Lemongrass Dried Beef Jerky

Sao Nam‘s papaya salad paired with VIGNO — Very intense purplish red. Quite pronounced aromas of red and sour cherries and black plums with subtle floral notes of violets as well as coffee and dark chocolate. It presents tremendous character with juicy red fruit recalling cherries and raspberries as well as light floral notes and toasted oak.

This was quite an enlivening pairing. Would paired well with pot roast, beef tartare, rabbit stew, Austrian beans, game meats and spit-roasted lamb.

Red Wine Brined Duck Breast served with Ceps in Cream

Dish prepared by Meatology paired with El Gran Petit — Very deep and intense violet, almost black. A fruity and expressive with outstanding blue fruits such as fresh blackberries with a light touch of fine herbs. It was juicy, generous and loaded with structure. Fermenting it in a concrete egg magically transforms the two varieties’ notoriously potent tannin soft and velvety, round and mouth filling.

It was a great pairing: perfect with red meats, pork and game meats.

Chicken Roulade stuffed with Chicken Ham & Mozzarella with Red Wine Sauce

Chicken Roulade by Spitalfield’s Gastrobar paired with Tirazis — beautiful reddish-purple. Lovely white pepper and black fruit with spices such as cinnamon and a bit of herbs aroma. Great medium-bodied with fine flavors and tremendous persistence. Good balance between acidity and tannin too.

It would’ve been better if the dish was served hot. This would be an excellent pairing with lean meats, fine cheeses and fatty fish.

Mutton Floss Mantao

Grilled Cauliflower with Smoked Sauce

Goa by Hubba went an extra mile by preparing 2 dishes to be paired with CREOLE — Light raspberry red with aromas of red fruits such as raspberries, sour cherries, light earthy notes and spices recalling cinnamon. It was intensely fresh and fruity with a smooth texture. The moderately light body invites drinking one glass after another.

This has to be one of my favorite pairing throughout the dinner. Both dishes and wine executed perfectly. It would also be a spectacular pairing with deli meats and firm-textured cheeses. Delicioso!

Grilled Prawn on a Trio of Capsicum Pieperade

A dish by Interlude TTDI to be paired with Aterciopelado — attractive, bright ruby red with aromas of red fruits such as cherries and plums with notes of herbs and nuts. Very charming. The flavors of red fruits with tremendous acidity complemented by potent tannin with a velvety finish. Seductor.

Another splendid dish well paired with the wine. The prawn was very fresh and flavorful. Would also be a great pairing with stewed meats and game birds.

Chili Butter Cream Clams with Garlic Bread

Two Sons Bistro‘s dish paired with Mediterraneo — Deep, intense cherry red with aromas of red fruits such as sour cherries and raspberries with notes of hazelnuts and aromatic spices. Flavors were fresh, fruity and juicy with tremendous balance between sweetness and tannin. Great persistent red fruit on the long, lingering finish.

This dish was a crowd pleaser with a terrific pairing. It will also work with red meat, game and stews.

Rustic Beef Onion with Pink Peppercorns Sauce

Rustic beef onion by Pintu at Old Malaya paired with El Padre — Deep, dense and bright purplish-red. Wonderful aromas of black fruits, coffee and dark chocolate. The spicy note simply recalls cloves and vanilla.

The beef was wee overcooked however it was a decent pairing. Would also be nicely paired with some serrano ham, lean meats and aged cheeses.

Unfortunately I wasn’t able to try the Mancura Spiced Poached Pear Creme Brulee & Chili Madeleine prepared yet again by the students from School of Culinary Arts & Food Studies as there were limited portions but I was able to taste the paired wine, Mancura Leyenda Gran Reserva — A very deep, brilliant wine. Its red color was enhanced by the suggestive violet highlights. Nosing was highly complex in the beginning, opening gradually to reveal its notes of ash with red fruits, combined with subtle hints of rose petals and blackcurrant. It is complex and structured in the mouth, but at the same time fresh and elegant. Its potent tannin was complemented by touches of mocha, bitter chocolate and sweet cinnamon. It has a very pleasant finish with long persistence. Recommended for well-seasoned red meats.

These wines are the results of a more experimental works on behalf of the winemakers. They are bolder, more daring wines made without having to follow pre-established rules. They are their enological adventures that surprise and impress for their diversity, innovation & quality.

Thank you for sharing this experience that has been bottled with love & freedom!

xxxx

PHILIPS: Healthy Eating, Healthy Living Roadshow – Healthy Cooking with Chef Sidney Kan

Healthy Eating, Healthy Living Roadshow was from 2nd to 7th October 2018 at IPC Shopping Centre for friends and family to participate in fun and exciting activities.

I wasn’t there just for the fun and games but to also learn about the wonders of cooking with PHILIPS Premium All-In-One Multi Cooker as we were told that Chef Sidney Kan will be preparing 6 dishes within an hour! That sounds almost too good to be true but he has proved the crowds wrong.

Here are the 6 dishes Chef Sidney has prepared along with the recipes and steps:

1. Beancurd Soup ‘Tou Foo Kang’

Ingredients

• 1 liter of Chicken/Vegetable Soup (can be freshly prepared with PPC in advance)
• 1 bowl of Fresh Bean Curd (freshly made with PPC)
• 5 pieces of Crab Sticks (cut into cubes)
• 20 gram Shimeji Mushrooms
• 100 gram Peeled Prawns (chopped into pieces)
• 100 gram Squid (cleaned and sliced)
• 1 pack of Gingko Nuts
• 10 pieces Goji Berries
• 1 can of Sweet Kernel Corn
• 1 tablespoon of Corn Flour
• 2 tablespoon of Water

Method

1. Heat up Chicken/Vegetable stock with Saute Mode.
2. Mix corn flour with water then set aside.
3. Add in all the ingredients into the stock and cook for 3 minutes.
   (Only put crab sticks into the cooker once its almost ready)
4. Before serving warm, pour corn flour mixture into the cooker to thicken the soup.

2. Steamed Tofu Egg with Century Egg and Salted Egg Yolk

Ingredients

• 2 nos Century Eggs (diced)
• 3 nos Salted Egg Yolk (diced)
• 1 bowl of semi-firm bean curd (freshly made with PPC)
• 4 nos Grade AA Eggs
• 1 1/2 tablespoons of Soy Sauce
• 1/2 tablespoon of Oyster Sauce
• 1/2 teaspoon of Sesame Oil
• White Ground Pepper, Sesame Seeds, Coriander and Spring Onions for garnishing.
• 1 sheet of Aluminium Foil

Method

1. Cracks and beats eggs in a bowl with a dash of Oyster Sauce.
2. Pour the bean-curd into steaming tray followed by the egg mixture.
3. Place diced century eggs and salted egg yolks on top of the mixture.
4. Cover the steaming tray with aluminium foil to prevent moisture slipping into the dish during steaming.
5. Pour 1/2 cup of water into the cooker and place the rack/stand followed by the steaming tray.
6. Close the lid, set to Steam Mode with Keep Pressure Time (KPT) of 10 minutes.
7. Once its cooked and ready, take the steaming tray out and garnish and top it with Soy Sauce, White Ground Pepper then garnish with Sesame Seeds, Chopped Coriander Leaves and Spring Onion.

3. Portugese Chicken ‘Ayam Masak cara Portugis’
(Chef Sidney’s Mum Recipe)

Ingredients

• 2 cloves of Garlic
• 1 Whole Onion (Sliced)
• 2 pieces of Star Anise
• 1 piece of Cinnamon Stick (an inch long)
• 1 can of Green Peas (drained)
• 2 Potatoes (peeled and diced)
• 1/2 Sakura Chicken (chopped)
• 1 tablespoon of Oyster Sauce
• 1 tablespoon of Dark Soy Sauce
• 1 teaspoon of Sesame Oil
• 1 Tablespoon of Oil
• 200ml of Chicken Stock
• A pinch of Salt for taste

Method

1. Set cooker to bake function.
2. Add oil and sesame oil into the cooker.
3. Once the oil has heated up, add the onions, garlic, star anise and cinnamon stick. Fry until fragrant.
4. Add potatoes and Sakura Chicken into the cooker, fry them for a few minutes.
5. Lastly, add green peas, oyster sauce, dark soy sauce, salt and chicken stock.
6. Reset the cooker, pre-set to Chicken at Keep Pressure Time (KPT) of 25 minutes.

4. Galangal Chicken

Ingredients

• 1/2 Chicken (chopped into 6 pieces)
• 1 piece of Dried Cuttlefish (grilled and washed)
• 4 Slices of Galangal
• 3 Small Onions (sliced)
• 5 cloves of Garlic
• 3 slices of Ginger
• 3 tablespoons of Dark Soy Sauce
• 1 tablespoon of Oyster Sauce
• 3 tablespoons of Thai Palm Sugar
• Oil

Method

1. Heat up cooker with Saute Mode.
2. Add some oil followed by the garlic, small onions, galangal and ginger.
3. Once fragrant, add chicken and sauteed till exterior is cooked.
4. Add oyster sauce and dark sauce then stir till ingredients are coated.
5. Add palm sugar.
6. Close the lid, set Steam Mode with Keep Pressure Time (KPT) of 8 minutes.

5. Steamed Chicken with Preserved Vegetable ‘Cha Choi’

Ingredients

• 800 gram Boneless Whole Chicken Leg or Breast
  (washed and diced to your preference)
• 1 packet of Ready-to-Eat Preserved Vegetable ‘ Cha Choi’
• 1 inch sliced Ginger (peeled)
• 1 tablespoon of Sesame Oil
• 1 1/2 tablespoons of Oyster Sauce
• 1 teaspoon of Premium Soy Sauce
• 1 tablespoon of Corn Flour
• Salt and White Ground Pepper for taste

Method

1. Marinate the chicken with a bit of salt, oyster sauce, soy sauce, ginger, white pepper and set aside for few hours.
2. Coat the mixture with corn flour then add preserved vegetable.
3. Pour mixture into steaming tray.
4. Add 1/2 cup of water into the cooker.
5. Place the rack/stand in the cooker followed by the steaming tray.
6. Close the lid and set to Steam Mode with Keep Pressure Time (KPT) of 12 Minutes.

6. Colourful Vegetable with Mushroom Stems

Ingredients

• 20 pieces of Dried Shiitake Mushroom Stems
• 5 strings of Long Beans (cut 1 cm long)
• 1 Carrot (peeled and diced)
• 8 Small Korean King Mushrooms (diced)
• 1 Quarter of Red Pepper (diced)
• 1 Quarter of Green Pepper (diced)
• 1 Quarter of Yellow Pepper (diced)
• 1/2 can of Sweet Kernel Corn
• 5 cloves of Garlic (cut to half)
• 2 tablespoons of Oyster/Vegetable Sauce
• 1 tablespoon of Soy Sauce
• A pinch of Salt and Pepper for seasoning
• 2 teaspoons of Oil
• Water

Method

1. Soak the shiitake mushroom stems in hot water for at least 3 hours.
2. Followed by Steam Mode with Keep Pressure Time (KPT) of 30 Minutes with a cup of water, 1 tablespoon oyster sauce and oil. Once cooked leave it to cool.
3. Dice the shiitake stems.
4. Heat the pot using Saute Mode then add oil.
5. Once heated, add garlic and shiitake stems into the cooker.
6. Sauteed till fragrant.
7. Add the rest of the ingredients and give it a light saute for 3 – 4 minutes.
8. Add oyster/vegetable sauce, salt and soy sauce.

For more recipes and upcoming cooking demos, you should join Chef Sidney’s group on Facebook by clicking here! To read more about the amazing PHILIPS Premium All-In-One Multi Cooker, click here!

Ciao!

“Reach For The Gold” by Aizat Amir

Aizat Amir, Atmosphere 360 Restaurant

“Reach for The Gold” by Aizat Amir was one of the showcase to give acknowledgement by displaying pop artwork of the Malaysian icons. The Malaysian Series is also to express his love for our country and to these inspirational local icons that promotes national unity to the Malaysian people as we come together in support of them regardless of our race, religion, background.

Aizat was born in 1989 in Ipoh, Perak, Malaysia and graduated from Academy of Arts, Culture and National Heritage (ASWARA) with the certificate of Diploma of Fine Arts in 2013. In addition to engaging in activities exhibited, He also involved in theater and performing art, as a designer of sets and props. 

Here are the 12 inspirational Malaysians you should know(!) :

Tun. Dr. Mahathir – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Tun. Dr. Siti Hasmah – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Tony Fernandes – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Yuna – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Allahyarham Dato’ Sudirman – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

‘Pocket Rocket Man’ Azizul Hasni Awang – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

‘Supermokh’ Allahyarham Dato’ Mokhtar Dahari – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

‘Malaysian Astronaut’ Sheikh Muszaphar Shukor – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Datuk Lee Chong Wei – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Hi Sir! – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Seniman Agung – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

Jimmy Choo – “Reach for The Gold” | Acrylic on Canvas 122 x 122cm (2018)

The key to success in a country is with the support of its citizens. Everything about this showcase is to remind us Malaysians about our uniqueness and cultures as it is like a euphemism for achieving such greatness.

Mr. John Oh (Atmosphere 360 Revolving Restaurant – Sky Gallery Art Director) with Aizat Amir

There will be more paintings to be added to the Malaysian Series. Two of Aizat’s personal favorite paintings were Tun. Dr. Mahathir, because he has made history yet again for being the Malaysia’s Prime Minister twice and Sheikh Muszaphar Shukor for being Malaysia’s first astronaut.

“We are all Malaysians. This is the bond that unites us. Let us always remember that unity is our fundamental strength as a people and as a nation. – Tunku Abdul Rahman

To check out more of Aizat’s artwork, click here!

 

Terima kasih, Malaysia!

 

Melipoly at TasteFully Food & Beverage Expo 2018

Melipoly booth at TasteFully Food & Beverage Expo 2018

One of Malaysia’s largest Food & Beverage Expo are back last weekend with much more to proffer! Melipoly is a vertically integrated beekeeping enterprise based in the pristine rainforests of Malaysia that produce natural honey of the highest quality. They take extra measures and employ nature-friendly methods to ensure that their honey is 99.99% pure and organic so that consumers can enjoy the true health benefits of real honey.

They’ve also got a strict “no additives” policy that has been practiced throughout their entire production. Other than that, by establishing themselves as a vertically integrated enterprise, they can ensure the purity of their honey and the quality of every single aspect of their products, simply because they’re in full control of the entire honey production and supply chain, from the bee farms to the collection, the processing, and even the packaging.

Not only honey is one of the oldest sweeteners on Earth, these thick gooey goodness work wonders and plays a huge role in our health and lifestyle. It’s great for the skin, heart, absolute energy booster and also an effective cough suppressant!

Did you know in ancient India, it was even believed that could ward off evil spirits and ensure a happy romantic life? Time to stock up some honeys, mate!

Here are some of their products and they’re proud to say the honey produced are 100% raw honey made in a natural environment and there’s no sugar, additives, coloring, artificial flavors or preservatives are added to the honey, maintaining its original form. It is also unheated, unpasteurized and unprocessed honey so it contains a broad range of nutrients and essential trace elements for various health benefits.

Apis Cerana – 280gm (RM51)

The rainforests in Malaysia are rich in natural forage sources for bees where wild honeys taste often richer and full-bodied with some smoky hints of caramel flavors in it. Colors can be ranged from dark golden color to russet too as dark honey contains high amount of natural antioxidants.

Stingless Bee – 280gm (RM111)

Stingless bee honey are produced by the Meliponine Stingless Bees from the tropical rainforest where they gather nectar from a tremendous variety of plants to produce a tangy honey that is rich in trace elements and organic acids. Though the texture is a lot more runny and lighter in color than regular honey, it’s totally natural and no water was added! I’ve got to love that nice hints of zest and plum in it.

Multifloral – 280gm (RM51)

Produced by our fellow Malaysian Honey Bees in our local rainforest, these bees forage from a wide variety of forest trees and plants to produce a dark golden-hued honey with a amazing fresh, floral fragrance. One of my personal favorite! The diverse nectar sources results in a honey that is rich with a wide range of minerals and micro-nutrients.

Melipoly Stingless Bee Honey 500gm would be the perfect gift for your loved ones. Highly recommended for senior citizens who are diabetic, has high blood pressure and high cholesterol. One tablespoon a day only!

These chocolates are produced by Melipoly as well! 64% Belgian Chocolate with Multifloral Honey, Kurma & Almond. Chocolates with additional health benefits? Not guilty at all!

One word to describe Melipoly? Genuine, truly what something is said to be. From its taste and texture, you’ll know how genuine it is from how soothing it is down your throat.😏 The honey is totally different from the sickly sweet ones you often find in your local supermarket or ones drizzled on your pancakes and waffles.

Almond Siah, Director of Melipoly at TasteFully Food & Beverage Expo 2018

Do not hesitate to ask ‘King Bee’ Almond Siah regarding on anything to do with honey! He could even give you tips on differentiating natural and adulterated products.

To find out more about Melipoly, click here!

xx,

KL Tower International Towerthon Challenge 2018 – “Road To Glory”

Are you up for a challenge to race as one of the great conquerors of KL Tower?

The most awaited extreme event, the 17th ‘KL Tower International Towerthon Challenge’ is back on the 19th August 2018, from 5:30AM onwards. This annual event will be held with the objectives of providing opportunities for participants who want to test their level of physical and mental endurance to challenge themselves by conquering the top of KL Tower. How exciting is that?🤩

Launching Gimmick during the Press Conference

KL Tower International Towerthon Challenge is one of their signature sporting events for Kuala Lumpur and Malaysia as a whole. It also coincides with KL Tower’s aspiration to promote KL Tower as the must visit destination for Culture, Adventure and Nature activities.

The challenge starts from KL Tower Open Parking area, where the participants need to run 800 meters uphill to the tower’s lobby. From then on they’ll have to climb 2058 steps up to Megaview Banquet Hall located 288 meters above ground level.

The event is opened to all Malaysians & foreigners however there’s a limit of 3000 participants only. There will be 6 categories of Men Open (18 – 39 years) , Men Veteran (40 years and above), Women Open (18 – 39 years), Women Veteran (40 years and above), Boys Junior (13 – 17 years) and Girls Junior (13 – 17 years).

Participants will stand a chance to win the overall cash prizes worth RM42000! The highest ranked Malaysian in the Men Open & Women Open category will entitled for RM2000 each! No kidding. 

Sponsorship for KL Tower International Towerthon Challenge 2018

What makes it even more rewarding? Participants will also walk away with tons of freebies and goodies from Jasmine, Yakult, 100 Plus, 3Horses, MOMA & Nature Valley!

Other than that, participants will also enjoy a special rate at OASIA Hotel located just an adjacent to KL Tower. Psst! There will also be UNIFI promo counter over there you could check it out!

Throughout the event there will be performances of busking and exceptional breakfast to be prepared by some stalls. The Fire & Rescue Department (BOMBA) of Wilayah Persekutuan Kuala Lumpur, who’s the strongest supporter for KL Tower International Towerthon Challenge 2018 will be conducting additional special activities such as flying fox, hottest bodybuilders show, safety awareness showcase and many more! Hubba hubba.

There’s still some available slots left, hurry up and register by clicking here!
You may also visit and like their Facebook event page over here!

Are you game?💪

Cheers,

An Entertaining Lunch Hosted by Dee at Kuala Lumpur Tower

If you’ve not read my previous post about this luncheon, click here for the full details.

Their luncheon was indeed impressive from its ambiance to the food. Welcome drinks and canapes were served around the ballroom before everyone was to be seated.

A RM3000 cheque presented by Atmosphere 360 to be donated to Rumah Kebajikan Nur Hati.

Dee’s special appearance as Cik Timah created a lively ambiance during lunch service was indeed entertaining as promised. The outfits were amazing, LOVE the dress in this photo.

Dayang & the Sky Band performing all-time favorite local songs as we were having our lunch.

Here’s the 4-course meal we had:

Starter:

Caesar Salad served with Cajun Chicken & Oyster Tomato Shooter

A nice starter to begin with, I really enjoyed the chicken as it was quite flavorful while the oyster shooter was almost like having a Bloody Mary with a tingling sensation with a slight heat to it on the aftertaste.

Soup:

Bird’s Nest in Pumpkin Soup

Soup was served piping hot with a more lighter and watery texture to it however it was nutritiously delicious. Really did enjoyed the bits of bird’s nest from every spoonful I had.

Main Course:

Chicken Supreme served with Creamy Mushroom Duxelles and Chinese Vegetables & Grilled King Prawn served with Apple Rendang and Green Curry

This entree was the star in the menu, it was so hearty and comforting though it may have been a little cold. The prawns were beautifully paired with the Apple Rendang and Green Curry. Got to admit the Apple Rendang may sound a little odd but it tasted spectacular. Chicken was so moist and juicy, love how it goes well with the mashed purple sweet potatoes.

Dessert:

Durian Pancake & Chocolate Brownies served with Seasonal Fruits

Most of us were also swooned by the Durian Pancake, first bite and you get that instant oomph from the durian flesh. It was amiss to those who weren’t too fond with durian but at least there’s still a delectable piece of Chocolate Brownies to go for.

Thank you for the invitation, John and Dee for being a wonderful and lively host throughout the lunch. xx

If you’d like to know what are their upcoming events, click here!

Kuala Lumpur Tower
Address: 2, Jalan Puncak, Kuala Lumpur, 50250 Kuala Lumpur
Contact: +60 3-2020 5444
Facebook: Menara Kuala Lumpur (KL Tower Official)

xoxo,

Eat As Much As You Can at Luce Osteria Contemporanea, Lorong Raja Chulan

Luce Osteria Contemporanea is an Italian pizzeria that offers 60 over types of pizzas!🍕

Its located at the burgeoning culinary hub of Old Malaya, Luce Osteria Contemporanea specializes in making authentic Italian pizzas using imported pizza wood-fire oven.
🔥

We’re here for their ‘Eat As Much As You Can‘ which was an all-day event on the 14th March 2018 for only RM60++ per person. They’ve got 7 types of pizzas that night and one dessert.

Each person got to have 2 slices per pizza.🤔 Here’s what made it seems odd, one of our diner was too full to go on for the next pizza, the waiter told us its either all of us wouldn’t be given or they’d just have to keep stacking that diner’s plate with pizzas.
Oooh wastage, that does not sounds right.

Arlecchino – Mozzarella Cheese, Lamb Loin Carpaccio, Spinach, Cherry Tomatoes & Shaved Pecorino Romano

This was something nice to begin with as it was light one to start with. Love the generous amount of Pecorino Romano shavings they’ve topped on. Sweet dreams are made of cheese.

Anturio – Porcini Cream, Mozzarella Cheese, Taleggio Cheese & Arugula Salad

Arugula is not loved by many but cheese really does has a way on making everything better. I really enjoyed the mild and tangy flavors from the taleggio as well.

Bocca Di Leone – Sweet Potatoes Cream, Mozzarella Cheese, Red Radicchio & Porchetta

I’ve never had pizzas with sweet potato cream on it which really does give a nice refreshing twist to it.

Oh Sole Mio – Sun Shaped Pizza with Mozzarella Cheese, Tomato Sauce, Smoked Salmon & Mascarpone Cheese

This has to be my favorite among the 7 pizzas because I’m a huge fan of salmon and with cheese, assolutamente!

Kelvin – Tomato Sauce, Mozzarella Cheese, Zucchini, Smoked Speck & Gorgonzola

A simple one but topping it with some Smoked Speck brings it to a whole different level.

Spartana – Mozzarella Cheese, Green Asparagus, Pork Sausage & Tomato Cube

This was actually delicious but the asparagus was a turn off because of its fiber. However, the pork sausage was simply delectable.

Italiana – Tomato Sauce, Mozzarella Cheese, Sun-dried Tomato, Black Olives & Spicy Salami

Ended our last round of pizza with a classic Italian pizza.

Lemon Sorbet served with Sweet Cookie

After 7 pizzas, we were satiate from all the cheese and dough. The lemon sorbet work its magic as a palate cleanser and being simply freshening. We wanted to get a second round of this but unfortunately we’d have to pay for RM8 per scoop as this wasn’t part of the ‘All You Can Eat’.🤷

Overall it was a pleasant dining experience as the pizzas were remarkable but it would’ve been a much better experience if the service wasn’t so substandard.

Luce Osteria Contemporanea
Address: 10, Lorong Raja Chulan, Kuala Lumpur, 50250 Kuala Lumpur
Opening Hours: Mondays (5PM – 1AM) , Tuesdays to Sundays (12PM – 1AM)
Contact: +60 3-2078 8008
Facebook: Luce Osteria Contemporanea

xoxo,

Lunch Date with Dee Jangan Ketawa at Atmosphere 360 Revolving Restaurant

On the 24th April 2018 (Tuesday), Malaysia’s most iconic restaurant Atmosphere 360 Revolving Restaurant will be presenting a spectacular lunch with the theme of ‘The Colorful Malaysia‘ that’ll keep you entertained throughout your dining experience at TH03 Megaview Banquet Hall. The food will be prepared by the amazing Atmosphere 360’s culinary team bringing best of both local and Western cuisines for an exquisite 4-course meal while having their in-house band, Dayang & the Sky Band performing throughout the event.

Not to be missed, you’ll have Dee Jangan Ketawa in the house, uplifting the ambiance to keep you cracking. He’ll also be making his special appearance for his fans by reprising his role as ‘Cik Timah‘. Feel free to ask Dee as many questions you want during his Q&A session!

From left to right: Mr. John Oh (PA to CEO & Art Gallery Director of Atmosphere 360, Mr. Syed Muradzi @ Dee (Event Host & Entertainer), Chef Ahmad Yusri Yunus (In-house Chef) & Mr. Khairul Azhar bin Baharuddin (Sales & Support Manager of Atmosphere 360)

A part of the fund for this luncheon will be donated to Rumah Kebajikan Nur Hati , which is a Non-Governmental Organization (NGO) shelter for who have suffered from abuse, neglected or abandoned backgrounds and is supported mainly from the public. As the number of people are growing, the shelter would require some funding for expansion. Atmosphere 360 will be donating RM 3000 and hopefully everyone else would make an initiative to fund too. Even at a minimal amount would help too. 

The price for this luncheon is RM 178 nett per person from 12 PM – 3 PM.

Don’t forget to put on your fancy dress for the Best Dressed Award!
The event will have tons of special freebies and giveaways waiting to be claimed!
Which includes:

• 4D3N trip to Bali for 2 worth of RM 2000
• Laptop worth of RM 1400
• 3D2N trip to Pulau Langkawi for 2 worth of RM 900
• Dining vouchers, attraction vouchers and many more!

For reservations and further enquiries, please call +60 3-2020 2020/2121 or drop them a message on WhatsApp at +60 12-5408 616. Reservations could also be made via email at reservation@atmosphere360.com.my

UPDATE: To check out how did the event go, click here!

Atmosphere 360 Revolving Restaurant
Address: Menara Kuala Lumpur, 2, Jalan Puncak, Kuala Lumpur, 50250 Kuala Lumpur.
Opening Hours: 11:30AM – 11PM daily
Contact: +60 3-2020 2121
Facebook: Atmosphere 360

Cheers,

The Sassy Aloft Kuala Lumpur Sentral Celebrates Turning 5 This March 19-25 March 2018

Since its opening 5 years ago, the 4-starred Hotel has strengthened its position as one of the most exciting and sought after hotels in Kuala Lumpur with numerous awards and accolades, pioneering change within the hospitality industry, as well as innovative and trendy offerings. Aloft is also one of the few hotels with a team of all-women executive committee members.

The Aloft brand of hotels is known for its use of technology and design to enhance guests stay experience at all its hotels. A hotel for the next generation, Aloft Kuala Lumpur Sentral was the first hotel in Malaysia to offer the SPG Keyless technology for easy check-in to the Hotel.

In keeping pace with the generation of on-the-go travellers and millennials, Aloft Kuala Lumpur Sentral became the first Hotel in the Klang Valley to successfully launch, Re:Fuel On Wheels (ROW), its very own food truck in July 2017. The food truck was launched as part of the Hotel’s outside catering offerings with Re:Fuel On Wheels offering guests a fun alternative to the regular Hotel catering services offsite.

Aloft Kuala Lumpur Sentral also often hosts Live at Aloft Hotels, a session of live music made available to everyone as part of its Tuned In and Turned On music concept at WXYZ Bar. Expanding on that music programme, Aloft Kuala Lumpur Sentral stated its Open Mic sessions in 2017 and is the first Hotel in Kuala Lumpur offering upcoming singer or songwriters with a platform to perform and showcase their talents.

With a senior leadership team consisting of women and led by General Manager, Greg Gubiani, the Hotel is constantly evolving to ensure it provides the best of services to its guests. Mr Gubiani said, “We’re turning 5 this year and as a Hotel that has been around for 5 years, we are striving to continue and improve our current pace. In the past five years we’ve made some headways by being the pioneers in change. Our food truck was one of those changes we made from the usual outside catering Hotels have to offer.”

“Advancements in the industry are constantly being made and we too need to ensure the Hotel stays relevant to be able to offer something different, something memorable and unique to our guests”, he added.

The Hotel’s fifth anniversary will be marked with a series of promotions and specials for guests and visitors alike from 19 – 25 March 2018. Amongst the specials offered in conjunction with the fifth anniversary, a special room package, ‘5tastic‘ will be offered for room stays from 19 – 26 March 2018. The 5tastic room package is priced at RM350+ per night for a Loft room with a bonus of 500 Starpoints to existing and new Starwood Preferred Guests.

In celebration of the Hotel’s 5th Anniversary, guests can dine in at Nook, the hotel’s all-day dining restaurant at 50% off the buffet dinner price for every second person from 19 – 25 March 2018. On 22 March 2018, the buffet price for dinner will be at a special RM 55 nett per person in conjunction with the Hotel’s actual anniversary. For guests looking for a place to unwind with a drink in hand, the Hotel’s WXYZ Bar is introducing the Mojito Medley with 5 Mojito flavours for the occasion. The drinks: Strawberry Mojito, Lychee Mojito, Pandan Mojito, Banana Mojito & Chili Mojito can be enjoyed at RM 35 nett at WXYZ Bar from 1 – 31 March 2018. MaiBar, the Hotel’s swanky rooftop bar, joins in the celebration with a Special Edition of the Malaysian Princess Mai Tai and guests can enjoy it at RM 30 nett.

For reservation and more information, please call +(60) 3 2723 1188 visit their website here!

Aloft Kuala Lumpur Sentral
Address: No. 5 Jalan Stesen Sentral, 50470 Kuala Lumpur, Malaysia.
Contact: 03-2723 1188

xoxo,