Ante Kitchen & Bar Brunch Menu

The dining scene in KL has changed so much over the 3 years I’ve been here. I remember when I first arrived I was complaining about the lack of decent brunch spots, but over the past year or so the concept of “all-day-breakfast” has been lovingly embraced by the F&B industry and consumers. Truly, there’s nothing better than sleeping in past noon (although this is my regular sleeping pattern anyway) and then slowly drag yourself to a nice cafe and indulge in egg dishes, accompanied by caffeine juice of your choice.

So when Ante Kitchen & Bar introduced their Brunch menu (and when I saw the pictures on Cheng Yi’s facebook) I told myself I must not procrastinate anymore and check this much talked-about dining spot out. An invitation via Chris came at the perfect time too and all week I was thinking about that deep-fried poached egg (you’ll see it later). Saturday is technically still my “work” day, but that didn’t stop me from getting a piece of bacon action with my fellow foodies.

The interior of Ante Kitchen & Bar is fairly minimalist with that industrial look. There wasn’t a lot of natural light the way we visited, maybe owing to the weather and the fact that their had their blinds down. Luckily for me I’m surrounded by people who regularly brings LED light for reviews, so my photos are saved. Alright, let’s get started with the food, for there are A LOT of dishes to cover.

Caesar Salad (RM21)

The salads were brought to our table first. First, the Caesar Salad; pretty standard affair with lettuce, croutons, egg, parmesan, bacon bits finished with house-made Caesar dressing. I actually have a soft spot for Caesar Salad because of… well, bacon. And this was a pretty decent version with a rich dressing.

Smoked Duck Salad (RM25)

The Garden duck salad is a popular dish with generous serving of smoked duck slices accompanied by cherry tomatoes, lettuce, chopped cashews and interestingly grilled marinated watermelon. It’s topped with a brandy orange dressing to freshen everything up. I’d gladly eat this again.

Pork Nuggets (RM15 for 8 + fries)

Chicken nuggets are common enough but have you ever had Pork Nuggets? Surprisingly a moreish treat as the meat is moist and flavoursome.

Next, the dish I’ve been lusting for: Deep Fried Soft Poached Egg. Just look at this beauty.

Deep Fried Soft Poached Egg (RM23)

The egg has been gently poached, delicately breaded, deep fried till golden, then perched on top of several slices of bacon and roasted onions on buttered English muffin, served with Hollandaise sauce on the side. It’s truly a sight to behold. All of us couldn’t wait to get a shot of the Yolkporn.


To be honest, I would prefer them to use higher quality eggs (pale yellow yolks can be a put off at times) but in fairness this dish is well executed. I found the Hollandaise to be decent, although considering there’s already bacon in the dish, I can do without the extra calories too. I’m happy enough with the contrasting texture of the breaded exterior and the soft melting egg white.

Baked Eggs in Cocotte (RM29)

Moving right along, we have the Baked Eggs in Cocotte, another of my favourite brunch items. Here the eggs are baked along with a tangy stew of spiced tomato puree, chorizo sausages, and parmesan cheese. One taste and you get that intense smokiness from the sausages. The egg yolks were a little over done because we took time taking photos, but I was happily dipping the toasted baguette into the tomato mixture.

Croque Madame (RM28)

The Croque Madame was clearly the crowd favourite. Thickly sliced milk toast stuffed with bacon, topped with wine-infused cheese, then with a egg baked into the middle. Sinful, rich to the point of cloying, almost. Definitely not for the faint-hearted.

English Big Breakfast (RM35)

Those with a hearty appetite can opt for the English Big Breakfast, consisting of baked eggs, bratwurst sausage, bacon, sautéed button mushrooms, grilled tomatoes, baked beans and milk toast. I didn’t get to try this so can’t really comment.

Gnocchi Napoli (RM24)

What I did try though, was the Gnocchi Napoli, which at the moment looks like the only vegetarian dish on the brunch menu. At least I know I can bring Frank over next time. The Gnocchi are not shaped like the traditional form; rather, they look like the Hakka dish “Abacus Seeds”. They have been boiled to perfection then topped with a rich tomato sauce enriched with a bit of cream, parmesan cheese and rocket. The texture of the Potato dumplings are perfect, and I love the piquancy in the tomato sauce.

Rosti and Bratwurst (RM26)

The Rosti and Bratwurst was another dish I missed out, simply because I wanted to reserve some space for the pastas.

The Real Bacon Carbonara (RM28)

Speaking of pastas, check out The Real Carbonara. If you don’t like creamy dishes, this is definitely not for you. But Carbonara lovers rejoice! This has to be one of the best version I’ve tried in KL. It comes with generous serving of streaky bacon, mushrooms, a super rich cream sauce, then topped with more crispy bacon bits, parmesan and parsley. It’s so deliciously rich I don’t think I can polish a whole portion on my own without going into a food coma.

Caramelised Garlic Olio (RM25)

Or you can go for a lighter but no less tasty Caramelised Garlic Olio, which comes with Streaky pork bacon, button mushrooms sautéed in olive oil and a dash of white wine, garnished with crunchy caramelised garlic.

Ultimate Pork Belly Sandwich (RM29)

Sandwich lovers should give The Ultimate Pork Belly Sandwich a go. The serving is huge, I shall warn you beforehand, and the filling is absolutely decadent with tender pork belly, crunchy pork ear confit, tomato salsa and rocket (they really love their rocket, don’t they). This is served with a salad salad and fries as well.

Confit of Pork Ears (RM15)

I’m a fan of offal, so the confit of pork ears doesn’t induce any panic in me. It has a fascinating texture, a bit gelatinous, a bit crispy (when you get the cartilage), perfectly fried. But I have to say because it’s deep fried, it’s a little richer than what you might expect. Perfect beer food though.

Just when we thought we can finally stop eating (occupational hazard, I tell you), we were told the desserts were coming! *Gasp* Even though I’m not the type with second stomach for dessert, I had to oblige so I can report to you… right? ;)

Bread and Butter Pudding (RM9)

Bread & Butter Pudding here is executed well, with slightly crispy edges and soft custardy centre, a pleasant cinnamon scent, and topped with a generous scoop of ice-cream. Comforting dessert for sure.

Apple Crumble (RM9)

But what really stood out was the humble Apple Crumble, with deliciously golden crumble, soft cooked chopped apples and also just enough cinnamon hit. The serving is huge though so be sure to share this with someone.

So there you go! I’m glad that a pig out session (quite literally too) doesn’t happen that often otherwise I would probably be a few dress sizes bigger now. Thank you Nigel for the invitation and we are definitely coming back for more (this time just one dish each, haha).

The Brunch Menu is available everyday from 11am to 4pm.

Ante Kitchen and Bar
Solaris Dutamas 1
Jalan Dutamas 1,
50480 Kuala Lumpur
Phone:03-6206 3364 (Reservation is encouraged)
Hours: Open daily 7:00 – 10:30 pm

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SPG Moments with Natasha Bedingfield, Aloft Kuala Lumpur

Starwood Preferred Guest (SPG®), the award-winning loyalty program from Starwood Hotels & Resorts Worldwide, Inc., in partnership with Live Nation Entertainment, Inc., the world’s leading live entertainment and ecommerce company, for the third consecutive year has launched its one-of-a-kind music series, Hear The Music, See The World. This groundbreaking global music initiative allows SPG members to experience intimate music performances at Starwood properties and destinations across the world. With a wide array of talent performing an eclectic range of music designed to match each host hotel and destination including jazz, country, pop and more, the Hear The Music, See The World tour has a concert for all musical tastes.

Each one of Starwood’s nine diverse hotel brands will set the stage for the 2014 Hear the Music, See the World series with each featuring customized components of the brand’s persona and style at the show. And last month, I was honoured to be invited to experience the exclusive perfomance by Natasha Bedingfield, which took place at Aloft Kuala Lumpur Sentral.

During the press conference, Irene Lin (Director, Distribution, Loyalty and Partnerships, Starwood Hotels and Resorts, Asia Pacific.) shared: “As the leader in the hotel loyalty space, our innovative Starwood Preferred Guest loyalty program allows SPG members to gain access like no other and enjoy an array benefits that comes with being a loyal member. Already in its third consecutive year, SPG’s Hear The Music, See The World global music series allows our members passionate about music to experience one-of-kind concerts.”

The original plan was to have Leona Lewis to perform in KL but she couldn’t make it (apparently due to illness) so it was fortunate that Natasha Bedingfield could make it in such short notice.

“I’ve had a lot of opportunities to travel all over the world and am glad to be in Malaysia to perform at the Aloft Kuala Lumpur Sentral,” said Natasha Bedingfield. “Starwood really put together something magical for their members, and I am excited to share this experience with my fans in Asia.”

Her famous tunes include “Unwritten”, “These Words” and “Soulmate”; those were the songs I used to listen to during Uni days. So it was nice to be able to see her live. Better still, I attended her meet and greet session!

These SPG music moments cannot be bought by money, but by redeeming Starpoints (starting from 5000 points I believe). Additional SPG moments such as meet and greet session with the artist is available for bidding too. For this showcase, the highest bid for was 12,000 points for access for two to the concert, preconcert meet and greet and preconcert cocktail reception.

The cocktail reception was no joke! They flew Joseph Boroski in from Bangkok, a well-known Mixsultant (that’s what he calls himself) who has worked in over 20 countries and he created a few interesting cocktails for us to sample.

We were also treated to a live band performance during the reception and imagine my surprise (pleasant, of course) when I bumped into my own bandmate.

Clinton Liew on keys, with bunch of equally talented individuals some of whom I had the pleasure to perform with too.

It was nice hanging out with friends from the media, including some new ones made on the night. And soon, it was time for Natasha Bedingfield to perform.


She sang a mix of her own songs as well as covers (I particularly enjoyed her rendition of Purple Rain). Gotta love a singer who can perform live, especially in an acoustic setting. Towards the end of the concert, most people were on their feet and the highlight would be when she sang Unwritten when she had the whole room singing along to this.

It sure was a great night and I have to thank Starwood and Aloft KL Sentral for this opportunity. For more information about SPG’s Hear The Music, See The World Moments please visit: spg.com/Moments. Artists who are scheduled to perform in the next few months include Hebe Tian in Guangzhou, and Katie Melua in Dubai.

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Madisons, Jalan Bangkung: New Menu

Madisons is the place for me if I ever miss Melbourne, or Mod Oz cuisine in general (read about my rather detailed review here). Situated at Jalan Bangkung, it has a relaxed vibe specially during the weekends so we enjoy dropping in for long leisurely lunches. Chef Kelly Delaney has kindly invited us couple of weeks ago to try the new dishes and I very happily obliged.

Frank was glad to see that the Pickled Beet has remained on the menu (because it’s his favourite) and one simply cannot resist a dish with such beautiful colours.

Beetroot: Fig crostini, whipped goats cheese, pickled beets, micro herbs RM23

With the classic combination of beets and goats cheese, this has a right balance of piquancy, sweetness and savoury note, and the peppery rocket compliments it well. Great vegetarian dish, I must say.

Arancini: Breaded pork cheek risotto balls, apricot & apple chutney RM23

Couldn’t resist an order of Arancini when I saw that it contains braised pork cheek. Truly, it’s hard to go wrong with these breaded risotto balls, crunchy exterior with fluffy grains inside. Once again the combination of sweet and savoury works well here.

Salad Lyonnais: Mesculin, croutons, smokey bacon, soft poached egg & white wine vinaigrette RM24

Is there anything better than Bacon with Poached Egg? I think not. But then again I do have a soft spot for a bit of yolkporn. Let’s take a look at the money shot.


Here in Madisons, you will be assured that they use only quality ingredients. The egg yolk has a lovely shade of orange which indicates happy hen. I will admit I sneaked a couple croutons because they soak up the yolk so well. With bits of bacon provided the much needed naughtiness since there are also plenty of greens to reduce the guilt.

Risotto: Zucchini mint, pea puree, pecorino, lemon mascarpone & pine nut panna grattato RM24 (entree size)

It’s refreshing to see this much greens in a risotto. I was only allowed a tiny bite, but safe to say this is perfectly creamy with that ever slight hint of citrus note to keep it light. Frank of course inhaled the whole thing and was very tempted to order another. I suppose next time he can just go for the full size.

Gnocchi: Potato dumplings, chorizo, basil, black olives, cherry tomato RM24 (for entree size)

I prefer Gnocchi pan fried in butter than drowsed in cream sauce, and this is the great thing about Madisons: nothing is ever too cloyingly rich and most dishes let the natural flavours of the produce shine. Here the delicate pillows of potato dumplings was paired with some finely diced chorizo (pork, of course), the umami black olives and then balanced by the sweet cherry tomatoes. I think the Gnocchi might be a tad too caramelised, but it didn’t stop Frank from cleaning the plate.

Pork Belly: Slow roasted with cinnamon, zucchini & capsicum vinaigrette, pork cigar and greek yoghurt RM60

My main course was this huge slab of pork belly. Having tried the pork belly dish previously, I had high expectation for this dish. The slow roasted beast was topped with a very interesting pork cigar. It tastes like deep fried pork dumplings with a Western twist, and thinner skin. I also love the zucchini & capsicum vinaigrette. However, the pork crackling wasn’t as crispy as I’d like, although the meat was nice and tender with just the right amount of fat (yum). As much as I love the clean flavours, I felt that it needed something else, perhaps a bit of jus, or a sauce of some kind.

And then we moved on to desserts! If you are a fan of anything with lemons you must not miss their Lemon Meringue.

Pretty as a picture!

I love the presentation and I shall declare this the best interpretation of lemon meringue pie in KL (feel free to suggest other places if you want to challenge this). The lemon curd delivers the punch of citrus, with the pillowy soft meringue to counter the sharpness, the ‘pie’ crumbs/dust provides the textural contrast. 10/10.

Hazelnut Mousse Pot

I have forgotten the official name for this. Although the word Mousse often puts me off (bad memories from boarding house days), this was surprisingly good. Great, even; if you like hazelnuts. The mousse itself is incredibly light and aromatic (thanks to the vanilla), with bits of chopped hazelnuts and some whipped cream folded in, topped with chocolate bits.

Another view

The golden nuggets are broken pieces of honeycomb. Very fancy dessert indeed. It’s verging on too sweet for a non dessert lover like me, but definitely works for Frank.

Well that was a satisfying lunch, and I’m looking forward to our next visit!

65 Jalan Bangkung, Bukit Bandaraya, Bangsar KL 59100
Tel: 03 2092 1222
Email:  info.madisonskl@gmail.com
Opens daily from 10am to 1am

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HTC Desire 816 Full Review

When it comes to phones, I have to say I’m not the kind who upgrade every few months and in fact as long as it’s still functioning, I would use it until it dies proper. Of course, there are still a few criteria I would look for to suit my lifestyle, and I will cover them in this post. At the moment I am on the lookout for a new phone (because my old one has officially lost its voice), and I was excited to receive a HTC Desire 816 to review. You see, HTC caught my attention a while ago when I attended a launch of one of its products, and I feel that it would be a great phone for me as a musician, food enthusiast and generally a vain pot. Let’s take a look, shall we?

HTC Desire 816 is a fairly big phone with 5.5″ screen (HD display), which takes a little getting used to. The design is sleek and elegant, with matte finish on the front and side, and beautiful glossy finish on the back. Despite its size, it’s pretty comfortable to hold.

The power and volume keys are located on the left side.

On the top left is where the front camera is located, and next to it the very impressive looking BoomSound Speakers (same speaker gills also located at the bottom). The headphone jack is located on top, slightly off centre.

There is a removable flap which covers the nano-sim slot and micro SD slot, which I think is pretty clever. The USB port is located at the bottom like most other phones. The main camera and LED light is aligned neatly on left top corner the back of the phone.

Display wise, HTC Desire 816 only supports up to 720p HD Display, but it doesn’t faze me because I have been quite impressed with the image quality. The phone has internal memory of 8GB, but there’s always the Micro SD which can expand the storage capacity if needed.

Setting up the phone was a breeze, because there is an option to transfer all the files from another phone via Bluetooth. The touch screen is similar to my Android phone so it was easy to get use to.

Now let’s talk about the features that I really like about this phone. First and foremost, the BoomSound. Since I’ve been having problem with my iPad’s audio, this is exactly what I need. The front facing speakers deliver top quality audio with solid bass and I can now listen to my favourite songs (and watch my favourite shows) without having to use headphone. I could even multitask (cooking, for example) and the volume would still be sufficient.

The 13MP rear camera produces decent photos, and I am impressed at its ability to capture night shots too. What I am more impressed with is the 5MP front camera. Selfie has become much easier! I like how there’s an in-built editing option with the camera app itself, no need for CYMERA or Mei Ren Xiang Ji anymore.I should also mention that both the front and back camera are capable of shooting 1080p HD videos, which is another useful feature to have as a musician. By the way, I love the way the gallery is displayed too, it automatically arranged your timeline into a slideshow/video complete with audio. It pleases my inner hipster, that’s for sure.

So let me show you some photos I’ve captured with the HTC Desire 816:

After setting up our gears at Royal Lake Club. Applied the filter which comes with the Camera App itself.

Paperplane Pursuit at Guinness Amplify Launch. Sharp image even at night time. I focused on the lead singer so the rest are a little blur, well gig photos are always tough as everyone’s moving at the same time!

Big Breakfast at Ante Kitchen & Bar. This photo was taken with the aid of LED light.

Homemade Hainanese Chicken Rice.

Can’t go without posting a Selfie, the front camera takes decent photos too!

As a social media person (tempted to use the word Wh*** but let’s keep it clean here), HTC Blinkfeed is a fun feature where I can glance at all the social media as well as news update at once by just scrolling through the feed.

HTC Blinkfeed

The battery life of this phone is decent. With heavy usage (multiple apps such as Whatsapp, YouTube, Facebook, Instagram, Chrome, frequent Uber/Myteksi calls, occasional Waze) it could last a full day. But with light usage it could definitely go without charging overnight. The Call Quality is decent (but then again I might be biased because my own phone has totally lost the sound) though I still find it a little strange to talk into a phone of this size. Typing wise, I miss the Swiftkey on Samsung mobile, but the next word prediction is also almost as good as Swiftkey’s so I haven’t actually try to download it yet. Overall, I’m pleased with the HTC Desire 816 and so far have no complaint.

With all these features, I was surprised to learn that the RRP of HTC Desire 816 is a very reasonable RM1199. Impressive, HTC; I think you might have a convert right here. Thank you HTC Malaysia for the opportunity to play with this phone!

To find out more about HTC Desire 816 and other HTC related news/promotions: check out https://www.facebook.com/HTCDesire816 and https://www.facebook.com/HTCMalaysia.

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AFF Singapore: Hainanese Chicken Rice

If I were to choose a few meals to eat before I die, Hainanese Chicken Rice would be amongst the Top 3. I’m not sure when or how I fell in love with this dish (certainly not when I was growing up because Bintulu is deprived of good Chicken Rice), but I can tell you this is something I will never get sick of. In fact, if you want me to get really really fat, just serve me this everyday and I simply would not be able to resist it.

And my love for Hainanese Chicken Rice was reaffirmed during the year I did my Medical Elective in Singapore. For a month, I was stationed in a couple of hospitals and one day, a local friend brought me to this place called Boon Tong Kee, which is famous for its Chicken Rice. Yes I know Tian Tian is supposedly the best in Singapore but I met BTK first! Anyway, I remember there were 3 of us, and we polished off the whole chicken and then some. I’ve never had such smooth skin, such fragrant rice and such complex chili sauce. By the way they also do this superb tofu dish which you must try if you ever visit.

Not the best photo but this was from my last visit July 2013.

Anyway, from then on everytime I visit Singapore, I insist on going to Boon Tong Kee (a tip for you KL people: If you take Odyssey Bus to Singapore it brings you straight to the Balestier Road branch). I had since tried Tian Tian but it didn’t have the same magic. To each their own right?

So for this month’s Asian Food Fest, what else but Hainanese Chicken Rice for my first submission! This is not a difficult dish to make, but you do have to multitask. From start to finish, it takes about an hour give and take. As I’m the only one in my household who eats chicken, I decided to just go with half chicken so I can get 3 meals out of it. I didn’t go for fancy chicken either, just regular supermarket non-organic one because otherwise I will have to go for whole chicken. There is a trick to ensure smooth skin though, which I will mention later.

Hainanese Chicken Rice

This wasn’t the first time I made this dish, but compared to last time, I think I have nailed the rice! Adding the chicken fat and pre-frying the rice really does make a difference. I’ve also made my own chili sauce this time, which proved to be really easy if you have a blender.

Heaven on a plate.

Poached Chicken
Half Chicken
3-4 stalks Spring Onion
3-4 slices Ginger
2 Cloves Garlic, smashed
Water, enough to submerge chicken in a pot
1 tablespoon of Shaoxing Wine
1 tablespoon of Sesame oil

Clean the chicken and remove any stray feathers. Rub some salt over the skin and perform a little massage, the skin will be smoother if you do this.

Submerge chicken in a pot of water and add ginger, garlic and spring onion. Bring to boil and start removing the impurities on the water surface with a mesh strainer. Gentle simmer for about 10 minutes, then turn the chicken over and cook for another 10-15 minutes. You want the chicken to be just cooked, so remember to use really fresh chicken. If not, then cook for another extra 10-15 minutes to ensure food safety.

Once the chicken is cooked, lift it out gently and then submerge in a pot/large bowl of ice water. This helps stop the cooking process and also tighten the skin. Just before serving, drain all the water and rub the chicken with some Shaoxing wine and Sesame oil. Chop into smaller pieces.

The remaining broth will be served with the chicken rice after tasting for seasoning (just simple salt will do).

Chicken Rice
1 cups of Jasmine Rice
1 cups of Chicken stock from cooking chicken
Some Chicken Fat (I managed to trim off about 1 tablespoon worth)
1 tablespoon Sesame Oil
Few slices Ginger
2 Cloves Garlic, Minced
2 pandan leaves, rinsed and tied into a knot

In a pot, render the chicken fat, and then add sesame oil, ginger, garlic, take extra care not to burn them. Add rinsed rice and stir fry for a few seconds, then ladle in the Chicken stock, and place the pandan leaves on top. If you are using a rice cooker, you will need to move everything into the rice cooker pot. I usually cook my rice on the stove top so it’s a matter of turning the heat to lowest, cover and cook until all water is absorbed.

Chilli Dipping Sauce
3 large Chillies, chopped coarsely
1 Cili Padi i.e. bird’s eye chilli (optional), chopped coarsely
2 cloves of Garlic, peeled and chopped coarsely
1 small knob of Ginger, chopped coarsely
3 large Calamansi Limes, juiced into a small bowl
1-2 tbsp Chicken Poaching Liquid
1/4 tsp salt

Place all the ingredients into a food blender and blitz everything until a smooth paste is formed. Transfer into sauce dishes or a small bowl and set aside.

Topping and Garnish

Thick black soy sauce
1 stalk of spring onion, chopped (Can also use Coriander)
Several Cucumber Slices

You can assemble the Chicken rice according to your preference. As I was cooking for one, I arranged some cucumber slices on a large round place and place the chicken pieces on top, sprinkled some spring onion, then serve my rice next to it, with the chili sauce on the side. I also dish up a bowl of chicken broth garnished with spring onion. Needless to say, it was a satisfying meal.

Perfect meal!

The smooth soft chicken rice, tender meat, aromatic rice, tangy and spicy chili sauce, and the comforting light broth; I can’t think of a better homecooked meal. Though after this attempt, it will be a while until I do it again to keep my waistline where it should be.

I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple.

Guinness Amplifies Your Music Experience

GUINNESS® Arthur’s Day used to be something that I look forward to, as it is a great platform to unite GUINNESS® fans through music, local or international. This year, Arthur’s day gets a makeover and the new project is born. Introducing GUINNESS® Amplify: Music Made of More, set to celebrate the remarkable journey of talented, dedicated and passionate musicians – musicians who are Made of More. Best still, this year, we will be focusing a lot more on our local musicians, which means a lot of my friends will be performing in the next 6 weeks in locations across Peninsular Malaysia, starting from 6th Sept.

Live Tour Schedule.

An exclusive media briefing was held in Laundry Bar, The Curve last week and we were treated to a taste of what this exciting campaign has in store for us.

GUINNESS® Amplify: Music Made of More is an expansion of our brand positioning, ‘Made of More’, where we celebrate the talent, dedication and passion of extraordinary musicians. These are musicians who feel so passionate about the music they make, they let nothing stand in their way. They are musicians ‘Made of More’ and we are proud to give them a platform where they can showcase their ability and bring their music to hearts of Malaysians”, said Bruce Dallas, Marketing Director of Guinness Anchor Berhad.

Team Guinness Malaysia and Paperplane Pursuit (Photo by Guinness Malaysia)

Of course, the black brew was flowing and we got to fill our tummies with delicious buffet spread.

Dress by Zalora, Photo by Tim Chew.

But most importantly, we were treated to a special performance by Paperplane Pursuit. That was the main reason for me to attend this event because despite hearing their name frequently I have never seen them live. These boys definitely got the crowd warmed up.

Paperplane Pursuit doing their thing. Photo is my own.

Darren Ashley (Dash) also joined the boys for a song. Another talented individual I haven’t seen for a long time (almost a year, I think).

Spotting Darren with his signature Red Hair. Picture by Guinness Malaysia.

As I’ve mentioned earlier GUINNESS® Amplify: Music Made of More will feature 6 live shows in 6 weeks but that’s not all: There will be a special grand finale show featuring an international star (to be revealed soon). Good news for you: admission to all 6 shows in the Live Tour will be free of charge and there will be special promos on GUINNESS® throughout the night.

Join the GUINNESS® Amplify Live Tour, kicking off with a special performance from US singer-songwriter Howie Day!

Join the GUINNESS® Amplify Live Tour, beginning on Saturday September 6th 2014 at The Bee, Publika, Kuala Lumpur. The first GUINNESS® Amplify Live Tour show will feature phenomenal US singer-songwriter Howie Day performing live alongside local music heroes Kyoto Protocol and Paperplane Pursuit.

The shows will take place at the following venues and dates:

September 6 – The Bee @ Publika, Kuala Lumpur             
Kyoto Protocol
Paperplane Pursuit
Howie Day

September 13 – Rabbit Hole @ Changkat, Kuala Lumpur
The Marquee
OJ Law

September 20 – Bierhaus @ Austin, Johor
An Honest Mistake

September 27 – Foley’s @ Oasis Damansara, Petaling Jaya
Tempered Mental
Nick Davis

October 4 – Soho Gastro Pub @ Precinct 10, Penang
The Endleaves
Kyoto Protocol

October 11 – Laundry Bar @ The Curve, Petaling Jaya
Halfway Kings
Paperplane Pursuit
They Will Kill Us All


To find out more details and see how you can get your hands on exclusive tickets to the grand finale show, stay tuned to www.amplify.com.my. Join the GUINNESS® Amplify Live Tour, and be a part of this extraordinary journey through Music Made of More.

Promotions At All GUINNESS® Amplify Live Tour Gig Outlets!

Grab a GUINNESS® at RM10 at all of our GUINNESS® Amplify: Music Made of More Live Tour locations. At these locations also, the first two-hundred (200) customers, will be entitled to a GUINNESS® stamp card where two (2) GUINNESS® purchased will get you one (1) GUINNESS®, on us! Follow the Live Tour and join in the GUINNESS® Amplify: Music Made of More celebration!


AFF Taiwan: Oyster Omelette 蚵仔煎

Phew…. another crazy week has gone by and can’t believe this is already the end of August! Today is also Malaysia’s Independence Day and I basically spent the whole day recuperating in bed. Well, and cook, of course. And since this is the last day for the Taiwan leg of Asian Food Fest, I better get this post finished by midnight.

Uhh…. I’m not here to boast, but my grandma and my mom make the best Oyster Omelette and so far I don’t think I have had better anywhere else. Well of course my grandma is an expert in the kitchen and she makes pretty much everything from scratch and does not limit herself to only Teochew cuisine, but also many Foochow/Hakka dishes too. The Oyster omelette she makes always has the right balance of crispiness, stickiness and great umami flavour. She uses a specific type of canned oysters and the mixes the juices in as well, which apparently gives a better flavour then just using fresh oysters. I believe her version is very traditionally Teochew (it’s also very different to the one serve in KL or Penang), so naturally I’m curious about the Taiwanese version too.


Like I have mentioned previously, I have never been to Taiwan so I don’t know how the authentic Taiwanese Oyster Omelette tastes like. But I did try it once at a popular Taiwanese restaurant called Fong Lye and I bet their version isn’t even close to the good ones in Taiwan. But there are plenty of recipes online, so I went ahead to my local Village Grocer and found some frozen oysters, along with other essential ingredients. This was also the first time I’ve actually tried Tong Ho (茼蒿), a popular green vegetables much loved by the Taiwanese. It’s actually a very simple recipe but the trick is that you have to keep everything together so you can work fast. It only takes about 5 minutes and the result is a very satisfying treat. At least for me because I sure love my oysters! I decided to keep the sauce simple because I don’t have cornstarch at home, I believe the basic flavours are there, but purist would probably scoff at me.

Gorgeous colours!

Simplified Version of sauce:
1 Tablespoon Ketchup
1 Tablespoon Chili Sauce
1 Tablespoon Rice vinegar
1/2 Teaspoon Fish Sauce

Mix everything together well and set aside.

Oyster Omelette
1 egg
¼ teaspoon salt
Pinch ground white pepper
2 Tablespoon Sweet Potato Starch
2 Tablespoon Tapioca Starch
1/4 cup cold water
1 tablespoon Lard
1 Clove of Garlic, chopped
Handful of Raw oysters (I used about 10)
1 stalk of Spring Onion, chopped
1/4 Tong Ho, roughly torn or chopped

Mix Sweet Potato Starch and Tapioca Starch with water and set aside.

Heat the oil (Lard for best result) in pan over medium high heat. Add the garlic and cook until aromatic, then add all the oysters and cook for about 30 seconds. Add the starch slurry, then crack an egg in. Break up the yolk slightly with the spatula. Place the Tong Ho and Spring onion on top and let it cook for about a minute.

Loose the side of the omelette to ensure smooth flipping process. I recommend using 2 spatulas for this. Once flipped over, cook for another minute or until the egg is set. Pour over the sauce and serve immediately.

Nice big oyster!

I generally don’t like cooked oysters but I would gladly make this an exception. It’s so easy to make now I know what to do whenever I get a craving. Oh and if this is eaten without the sauce it’s basically Paleo too! I think next time I will have it with some homemade Sriracha.

 I am submitting this post to Asian Food Fest #10 Aug 2014 : Taiwan hosted by travelling-foodies.


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