Blue House Steamboat Restaurant

Taking over the locally well-known Damansara Village Steamboat Restaurant (owned by Patrick Teoh), is Blue House Steamboat Restaurant. The change of ownership occurred somewhere around late last year when the lease ended for Damansara Village. Signboard’s swapped to a bright blue one, the interior refreshed (part of it rebuilt), but the attraction is still Seafood, prepared in the freshest way possible. New kitchen team has Cantonese cuisine as their forte, and the menu here is big, including steamboat and non-steamboat options.

We visited Blue House on their Grand Opening night, having done their soft launch for a couple of weeks prior. It was a rainy evening, no less, which makes for a pleasant dining experience when it comes to open air restaurant like this one. We took our time to ponder over the menu and decided we would go for their Signature Big Bowl Fish, along with 2 other small dishes.

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For our appetiser, the “Crystal Chicken” with Cordyceps Flower (Quarter Portion for RM19). I guess they used Village Chicken, for it’s slightly firmer flesh. The skin is lovely aromatic from the herbs and I enjoyed chewing on the cordyceps flowers (which is actually a type of mushroom).

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Kevin ordered the Salt and Pepper Tofu (RM8.80) because he’s partial to that stuff, and this is executed well. Perfectly crispy and well-seasoned, what’s more to ask?

Now, the picture of the Big Bowl Fish on their menu does not do justice at all to this dish. To be fair the staff did warn us that the portion is big, and half a fish (RM88) should be sufficient for 3-4 people, but we sure didn’t expect such a massive bowl!

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Actually, the word bowl is misleading. We got a basin full of soup with premium ingredients.

Let’s take a closer look.  photo P1210318.jpg

I think this was my first encounter with 鲩鱼, which according to my research is a type of Grass Carp, a freshwater fish native to Eastern Asia. Here, the fish is simply boiled in the stock. The flesh is lovely soft when it’s cooked perfectly, but do turn a little stringy when overcooked. Those who are not used to freshwater fish might be deterred from the distinctive muddy taste as well, though it wasn’t too evident in this case, as I imagine very fresh fish was used.

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Other accompanying ingredients include Prawns, Squid, Clams, Fish balls, Tofu, Daikon Radish, Leek, Preserved Vegetable, just to name a few. And the resulting soup is so full of the natural sweetness of the ingredients combined, I was slurping up bowls after bowls. But even that, 3 of us were struggling already halfway through. We were told that if we wanted we could order some more ingredients to add to the soup. Imagine a side of noodles to soak up that lovely broth! Next time we come here, I’m rounding up a bigger group for sure.

This sure was a memorable meal and we will not hesitate to return for another visit.

Blue House Steamboat Restaurant

1067, Jalan Jenjarum, Off Jalan 23/10,
Taman Sea, 47400 Petaling Jaya.
03-7887 6066
Opening hours: 11am to 3pm, 5pm-11pm daily

Spring Reunion at Tai Zi Heen, Pullman Kuala Lumpur City Centre

This is the last of Chinese new Year menu review series and it’s none other than the very elegant Tai Zi Heen at the recently rebranded Pullman Kuala Lumpur City Centre (formerly Prince Hotel). I’ve previously dined at Tai Zi Heen before and was suitably impressed with what they had to offer, and this year’s CNY menu didn’t disappoint either. From 18th January to 22 February, the festive menu this year specially crafted by Chef Michael Wong and his team, with a view to create a harmonious blend of signature Cantonese festive dishes.

Ushering in the year of the Monkey, Tai Zi Heen offers three selections of a 9-course festive set menu packed with must have Chinese New Year dishes which will create a perfect reunion celebration. The festive set menus start from RM1788 per table, with portions for 8 to 10 persons. For the media review, Chef put together a few of the signature dishes from different set menus for our dining pleasure.

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This year, Tai Zi Heen introduces its new Crispy Whitebait Yee Sang, where the whitebait is fried to a crisp and golden brown in colour, paired with a variety of condiments and signature sauce which offers refreshing and crunchy bites after the toss. Other choices of Tai Zi Heen’s Yee Sang are Vegetarian, Salmon, Hamachi, Abalone and Four Seasons Prosperity Yee Sang (a combination of butterfish, salmon, tuna and jellyfish).
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We liked the Crispy White Bait, and also the hint of blackcurrant in a plum sauce. Never have enough Yee Sang, just toss away for bigger bank account! Haha.

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Beautiful Mess.

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The soup course we got was the Double-boiled Chicken and Vegetable Soup with fish maw and sun-dried scallops. Check out the size of the scallop! Never go wrong with Chicken soup, this one tastes naturally sweet and I enjoyed the slightly crunchy texture of the fish maw.

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Here comes the braised sea cucumber dish again. Chef Michael Wong prides himself in sourcing only the best ingredients for his dishes, the bok choy here is imported from Hong Kong (which proved to be extra crunchy) and so are the Dried Oysters. Interestingly, he uses Morel Mushrooms in this dish, which is an extra decadent touch.

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We checked out the set menus beforehand and one dish that really jumped out at us was the Crispy Prawns coated with Lemon Dressing, Tropical Fruit Salsa and Tobiko Caviar. And it sure didn’t disappoint. The prawns are juicy and bouncy, the dressing is slightly creamy, slightly sweet with just enough amount of tang. Pairing with tropical fruit keeps it refreshing and it’s a treat to bite into those caviar.
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The Steamed Dragon-Tiger Grouper (what a name!) in soy sauce, spring onions and fresh coriander is well executed, with soft sweet flesh and gelatinous skin. I will admit devouring the entire fish head too. Yum!
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Interestingly, the glutinous rice is stir-fried and then topped with Chinese-style Preserved Duck. While I enjoy the gooey texture of glutinous rice (I’m always partial to it), I felt that was a little too much sauce thus the flavours are on the heavy side.

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Ending the meal with a sweet note. Here we see more Salted Egg Yolk, this time as the filling of Sesame Balls. I’d prefer the filling to be more molten, but it’s tasty nonethless. The Sweet Potato is shaped into little carrots, cute.

Apart from the CNY set menu, Tai Zi Heen offers All You Can Eat Dim Sum brunch during Weekends and Public Holidays. With more than 45 variety of tantalizing dim sum for endless ordering, this is a perfect brunch for family and friends during the Chinese New Year. All You Can Eat Dim Sum brunch is priced at RM60.65 per person.

Tai Zi Heen remains open during Chinese New Year’s Eve and throughout the 15 days of the festival from 12:00noon to 2:30pm for lunch (Mondays to Fridays), 11:30am to 2:30pm for lunch (Saturdays and Sundays) and 6:30pm to 10:30pm for dinner (Mondays to Sundays). Private dining rooms are also available for groups of 12 to 30 persons. Reservations are highly recommended for the Chinese New Year promotions especially for Reunion Dinners. Please call 03-2170 8888 extension 8200 or email for reservation.

Tai Zi Heen
Pullman Kuala Lumpur City Centre
Jalan Conlay
50450 Kuala Lumpur

Salted Egg Yolk Cookies (CNY)

It’s exactly one week to go until Chinese New Year! Have you bought all the necessary things (by necessary I mean mostly food) yet? Some of you have been baking up a frenzy, no doubt. Since we finally got a decent oven for this household, I’ve been hardworking enough to churn out some Chinese New Year cookies as well, and this year I’ve decided to try something new: Salted Egg Yolk Cookies!

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Salted Egg Yolk (SEY) anything have always been hugely popular in Malaysia/Singapore and people are putting them in everything: ice cream, croissant, waffles, pasta…. you name it and it has been tried. It’s hard to resist the allure of it, of course. It’s the very definition of umami, and adds that extra decadence to your dishes, be it sweet or savoury. Because of the SEY craze, I’ve tried putting it on pizza, pasta and our favourite concoction has to be these melt-in-the-mouth cookies. Easy to make, absolutely delightful to eat. You just can’t stop at one bite!

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Here’s the recipe I use with a little bit of adaptation of my own. It’s pretty straight forward and it goes without saying that the better ingredients you use, the better it will taste. So try to get Salted Egg from the market, and best butter you can buy (I’d suggest Kerrygold because I only use Grassfed butter, the cheaper alternative is Anchor). I added milk powder because I like the taste, you can totally omit it if you wish. Let’s get to it!

Salted Egg Yolk Cookies (adapted from Bake for Happy Kids)
125g Plan Flour
10g Corn Starch
1/8 Teaspoon Baking Powder
2 Salted Egg Yolks
85g Butter
40g Sugar
1 Tablespoon Milk Powder
Pinch of Salt
Egg wash
Sesame Seeds

First, cook the salted egg yolks, you may choose to cook the salted egg whole and just scoop out the egg yolks, or steam the yolks alone. What I do is I usually boil the whole egg for about 9 minutes (I’ve tried cooking for shorter time but the egg yolks tend to be undercooked). By the way if you have some fantastic ideas for leftover salted egg whites, send it my way! Mash the egg yolk with a fork and set aside until needed.

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Weigh out the ingredients accordingly. I usually do the flour, corn starch baking powder, salt and milk powder together.

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In a big bowl, weigh out butter and sugar and mix it together well (you can use a handmixer for this too). Pour the rest of the dry ingredients together along with the salted egg yolks, and mix well.

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The dough now should come together easily when you gather by hands.
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Flatten the dough to a disc (around 6mm thickness would be ideal) and wrap in cling film to cool in fridge for around half an hour. When you are ready, pick your favourite cookie cutter and cut out the dough. When it’s sufficiently cold, it should be quite easy to handle. If it gets too soft, put it back into the fridge for a while and then continue working.

By now you should have your oven preheated to 170 degree Celsius. This number should yield around 80 small cookies so you can do it in 2 batches. Brush the top with some egg wash and sprinkle sesame seeds on top. The egg wash is important here because not only it will give the cookies a nice sheen, it also acts as a glue for the sesame seeds.

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Send the baking tray into the oven and bake for 15 minutes or until lovely golden. Let cool completely and try not to steal too many of it before storing it in airtight container.

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I’ve already made 3 batches of these and there’s barely anything left now (it’s only a 3 person household, mind you). Kevin actually finished the first batch in one seating. So much for watching his diet. Hehe. I guess I need to make some more before next week then.

Happy Baking (and Eating)!

Si Chuan Dou Hua Chinese New Year Menu, PARKROYAL Kuala Lumpur

Si Chuan Dou Hua at PARKROYAL Kuala Lumpur is gearing up to usher in the year of the monkey and the team led by Chef Foong Koon Sang has put together a variety of set menus of Yee Sang for diners to swing to a Prosperous New Year. There are 8 menus in total starting from RM388nett for 2 person to RM2188 for 10, so there’s something to suit every budget.

The menu we had the pleasure to sample was RM1988 for 10, so you can imagine the feast we had! Of course, with most Chinese New Year menu, we started with Yee Sang.

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We had the Prosperity Sliced Abalone Yee Sang, which comes with plenty of fresh ingredients.

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As usual, we muttered all sorts of auspicious wishes. More money, more job opportunities, more happiness and most importantly good health for 2016.

A soup course is to me, the most important part of the dinner and usually for Chinese New Year, really expensive ingredients go into this course. At Si Chuan Dou Hua, they still serve Shark Fin. Personally I don’t eat it due to ethical reasons, and diners may be pleased to know that you can swap your soup course too.

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Double-boiled Shark’s Fin Soup with Dried Scallop, Sea Cucumber, Bamboo Piths and Ginseng is definitely nourishing, but the Shark’s Fin free option is equally luxurious.

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The 8 Treasure Soup with Seafood comes in a delightful green hue thanks to the addition of Spinach. Little bits of scallop, crab, prawn and more, encased in slightly thickened soup, this is full of umami flavours and definitely satisfying.

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Fish signifies abudance so it’s important to eat plenty of them for Chinese New Year. This Tiger Garoupa here is simply steamed and served with Superior Soy Sauce. I love the super tender flesh of the fish, and with such supreme quality, nothing more than a dash of soy to complement the sweetness of the fish.
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The Steamed Village Chicken with Chinese Herb was hands down our favourite of the night. The Chicken has just a slight bit of chew, and the skin has absorbed the lovely aroma of Dong Guai. My favourite was the broth, so rich and intense and nourishing. I think we will steal this idea for our reunion dinner.


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A prawn dish is also commonly served during Chinese New Year because Prawn is pronounced as “Ha” in Cantonese, so this dish signifies plenty of laughters and happiness for the new year. The Prawns here are deshelled, and coated in a sweet and tangy sauce, not unlike those of Sweet and Sour, but a touch more umami.

Important to note that even though Si Chuan Dou Hua serves Szechuan cuisine, the CNY menu is veered towards Cantonese instead for some reason.

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The next course was the Braised Vegetables with Sea Cucumber Dried Scallop, Sliced Abalone, and Dried Oyster. Seems to be a standard dish for any CNY banquet, it’s enjoyable if you love these lux ingredients. For me, it was a good opportunity to fulfill my vegetable intake.

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The carb option at Si Chuan Dou Hua this year features this impressive looking Fried Rice with Black Mushroom and Smoked Duck. This is very well done, and totally irresistible as Kevin and I both tucked in double portions.

Our menu ended with double desserts, and the first was the Chilled Grapefruit Sago which was perfect to balance the richness of the meal.

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Filled with bits of fruits and sago, the grapefruit and mango cream is delightful to savour.

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And if you can fill yourself with more food, these deep fried nian gao with yam will sure end your dinner with a good note.

The 8 Set Menus (including a Vegetarian set) is available from 18th January to 22 February. Besides the above, Chef Foong has also crafted two ‘Poon Choy 7-Course Feast’ set menus which will be complemented by six other courses including a Prosperity Salmon Yee Sang or Wealth Sliced Abalone Yee Sang.Available from 1 January to 22 February, the sets are priced at RM418 nett for 2 to 5 persons and RM988 nett for 6 to 10 persons.

Celebrate Chinese New Year at Chatz Brasserie with a buffet lunch and buffet dinner on 7, 8 and 9 February from 12.30pm to 4.00pm and 6.30pm to 10.30pm. All buffets include unlimited flow of juices and soft drinks.

Buffet Lunch – RM88 nett for 1 person, RM160 nett for 2 persons, RM232 nett for 3 persons, RM308 nett for 4 persons and a savings of 20% for 5 to 10 persons.

Buffet Dinner – RM138 nett for 1 person, RM248 nett for 2 persons, RM358 nett for 3 persons, RM468 nett for 4 persons and a savings of 20% for 5 to 10 persons.

For reservations or enquiries, please call +603 2147 0088 or email

PARKROYAL Kuala Lumpur
Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2147 0088

China Treasures @ KLGCC Chinese New Year Menu

Has it really been a year since I stepped into China Treasures at KLGCC? Over the year so many things have changed, but one thing remained that I still work at KLGCC’s Connoisseur’s Lounge from time to time (when I’m not busy doing corporate gigs that is). Chef Eddie Chua also still heads the kitchen at China Treasures, and this year’s menu doesn’t venture too far from what he does best: Cantonese Cuisine.

From now until 22nd February 2016, there are 5 set menus available (Wealth, Prosperity, Fortune, Abundance and Happiness) for a sumptuous gastronomic experience. From RM922.88 (for 6) to RM3288.88 for a 9 course feast for 10 pax, at least you’ll be assured that plenty of quality ingredients are incorporated.

We were invited to sample some of the dishes from each set menu, and what more appropriate to begin our dinner session with an Yee Sang?

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The Yee Sang here is kept fairly traditional, though the toppings vary. There are Abalone, Norwegian Salmon, Haruan and Jellyfish to choose from. It was our first Lou Sang of the year so we did so with plenty gusto.

The Braised See Moss Oyster Rolls made a come back, and this time it’s served with White Jade Shell and Garden Green.

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The dried oysters are encased in fish paste, and each morsel packs plenty of umami flavour, I also like the chewy texture of the Jade shell.

This time, we didn’t have a soup course, but the menu includes a very attractive sounding Double Boiled Superior Bird’s Nest Soup with Sea Treasures.

Chef Eddie Chua sure is good with chicken dishes, and this year we got to try another unique Crispy Roasted Chicken with Szechuan Pepper Hot Sauce.

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Wasn’t easy to get a good picture of this, but I can assure you this tastes better than it looks. The chicken is first stuffed with Szechuan Pepper and roasted, which results in a perfectly crispy bird, and flavourful gravy with a nice kick. Too bad there weren’t more of the sauce.

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Last year the Prawns were basked in a Hot and Sour sauce, this year, Honey Pepper. It’s definitely a good dish with fresh succulent prawns cooked to perfection. Best to consume the whole head and shell for maximum enjoyment.

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The Jade Perch isn’t a fish we see commonly in a Chinese New Year menu. The fish comes all the way from Australia, and it’s given just a simple steam and served with superior soy sauce. The fish is very rich in Omega-3, so the oiliness might take some getting used to. I like the soft flesh though and wouldn’t mind going for this fish again in the future.

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The Yang Zhou Fried Rice might be the most common Chinese dish ever, but at least it’s done well here, with plenty of crispy shallots for added aroma and textural contrast.

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I always enjoy having a cold and sweet dessert after a heavy meal, and here we were served a chilled Lo Han Guo Jelly with Aloe Vera, which is perfect for my voice. No doubt I slurped this one clean.

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Not partial to the deep fried sesame ball and mochi though, although they are done decently.

An ideal venue for corporate and family dining, China Treasures features a subtle décor with Chinese influence that exudes sophistication and unpretentious comfort, complementing the overall ambience and setting, an excellent choice for you this Chinese New Year. To place reservations, please call the team at + 603 2011 9191 or visit to learn more information.

Monday – Sunday
11:30am – 2:30pm
6:30pm – 10:30pm
+603-2093 4688

Kuala Lumpur Golf & Country Club (KLGCC)
No. 10, Jalan 1/70D,
Off Jalan Bukit Kiara,
60000 Kuala Lumpur
Tel: 603-2011 9188
Fax: 603-2011 9288


2OX @ The Row, Doraisamy

2016 sees a lot of exciting new restaurants sprouting up in Klang Valley and to all Francophiles (me included) alike, rejoice as we welcome 2OX, a proper French Bistro serving us all the classic French dishes with a flair. Conceived by the dream team of Sainy Chun and Chef Thierry Le Baut, who are also behind the very successful Maison Francaise, one can easily see the great potential of 2OX.

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Well, let’s talk about the interior. Stylish and chic, yet casual enough for a leisure lunch. Similar to Maison Francaise it’s blessed with plenty of natural light and features a lot of white. One side features a large bar with high tables, the other with white marble table tops and wooden chairs. And in a middle, drawing attention is a large feature wall by the courtyard, injecting a splash of colours. We felt like we were temporarily transported to somewhere in Europe for that afternoon.

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Wine enthusiasts should take note as the wine list here is pretty impressive, encompassing an array of International wines carefully selected by Sainy herself, having sampled more than 200 wines. The prices are kept super reasonable as well.

It’s obvious that the menu here is created with a lot of heart and soul, as some of the recipes came directly from Chef Thierry’s mother, and the rest drawing inspirations from his culinary journey. It’s good honest French cooking, and most of these dishes are enjoyed regularly at a typical French family too. Speaking of his mother’s recipe, here’s one that got both thumbs up from Kevin and I, as lovers of all things Pate.

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Pate de Maman (RM40) is a provincial style pate, which means it’s more rustic and hearty with bits of pork and liver along with some gelatinous bits, perfectly seasoned with a mix of herbs. Spread plenty on the toasted bread and enjoy the savoury bites with the tangy cornichons and pearl onions. Heavenly.

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Carpaccio might be Italian, but all is forgiven when such great quality beef (Australian) is used. Kevin has somewhat of a cheese phobia so Chef very kindly kept his portion “clean”. His loss, really. As that is some fine Parmigiano Reggiano. RM68 for this beauty. 

By the way, the current set menu is really good value for money. You get to choose one starter, one main and one dessert for RM88++ (some items do come with additional charge). If you take note of the prices of individual dishes you’ll see why it’s super worth it.
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We also had the Fried Squid Rings (RM38) with Tartare Sauce to share, and this one works fabulously with the aromatic Savignon Blanc we had. I love how the Squid is still tender, and the sauce has a good balance of savoury note and acidity.

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Coq Au Vin is one of my favourite French dishes and this version (mom’s recipe again) sure didn’t disappoint (RM55). I believe the Chicken was marinated in wine beforehand. The aroma of wine permeated through and through. This is as hearty as it gets. Chef, please tell your mom we love her already.
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Oyster blade (RM88), not the easiest cut of beef to cook as often it can be a little tough due to the large sheet of fascia (this comes from the shoulder, by the way). Here it’s cooked in low temperature for at least 7 hours (depending on size, some can go up to 12 hours), manually no less. The result, a fork tender beef, falling apart at the lightest touch. Finished with a full bodied gravy. Loved the dainty presentation of the sides too. The mash potato tasted light on the butter, which balances out the richness of the dish.

We moved on to the desserts and there was no way I was going to leave the restaurant without trying my all-time double favourites: Creme Brulee and Lemon Tart.
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Just a classic Creme Brulee (RM15) made to textbook perfection.

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It gives me great satisfaction to crack open that burnt sugar to reveal that luscious baked custard. Nothing to fault at all.

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The Lemon Meringue Tart (RM15) is just sensational. The zesty lemon layer, paired with the fluffiest meringue ever, I closed my eyes and reached food nirvana. I don’t even usually like meringue and this totally changed my mind.

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We really enjoyed ourselves and will not hesitate to return for another date.

56G Jalan Doraisamy
50300 Kuala Lumpur

Ko Skincare Specialist Pt.4 – Perfect Enzyme Mud 11

Please read Pt.1, Pt.2, and Pt.3 for the range of Ko Skincare Products I’ve reviewed. 

In order for our skin to look fresh and radiant, it is crucial to prevent the buildup of dead skin, which is one of the causes for a dull complexion. Although, overzealous exfoliating can also damaging to the skin. Needless to say, it’s important to select a good product that’s gentle enough for the skin yet effective to polish off the unwanted bits.

Since I did the Carbon Laser Peel at Dr Ko Clinic, I was recommended the Perfect Enzyme Mud to add on to my skincare regime.

Excuse the slightly wrinkled appearance as this has been sitting in my bathroom for quite a few days.

The Perfect Enzyme Mud 11 is part of the KO Dermaceutical range. It’s a gentle exfoliator which contains rice amino acid to soften and remove dead skin cells, leaving the skin feeling soft and smooth.  It also soothes and repairs skin barrier. It’s so gentle, even people with eczema (like me) can use it too.

To use this product, wash your face thoroughly first. Mix a pea-size amount with water and massage over your face in circular movements, then rinse thoroughly with warm water. I’ll show you what it did to my hand.

It lathers up pretty well and feels really soft on the skin, I also really like the natural scent of rice amino acids, avocado extract and aloe extract.

Tada! No editing was done to this picture and you can see that it’s visibly smoother and softer. Imagine doing this daily to your face (yes it’s suitable for daily use).

The KO Dermacare Perfect Enzyme Mud retails for RM198 but you can now get it for just RM178.20.

For more information, visit

Flingstones Cafe, SS15 Subang Jaya

Ever since I moved to my current address with Kevin, we’ve been leaving our footprints all over PJ, and SS15 especially, is an area we visit a lot for its large amount of eateries, local and non-local alike. It’s quite a buzzing spot, owing to the college in the vicinity. Which is why there are a lot more interesting cafes there now than ever before. And though you’ll be spoilt for choice for food here, one I would highly recommend is Flingstones Cafe. Especially if you love pork, and Star Wars.


The day we visited, we had only just watched Star Wars: The Force Awakens (my baby is a die hard SW Fan) so imagine our excitement upon receiving this:


Darth Vader Coffee Cubes with Hot Milk (RM15)


You pour the warm milk into the glass and wait for the coffee cubes to melt. While the concept isn’t new, using Darth Vader ice tray is definitely a great idea to cash in with the current SW hype. The coffee itself was pretty robust and aromatic, and I enjoyed that without sugar. I’m not sure how long this will be available for, but all I can say is hurry before they take it off the menu!
Melting DV

There’s also the Stormtrooper version:

But this time it’s the opposite, the Stormtrooper cubes are made with milk, and you get to pour hot chocolate over it.


Ok enough with Star Wars. Moving along to their other drinks:


Dirty Gingerman- Chilled Milk with houseblend espresso and ginger Syrup which comes with a mini gingerbread man. RM13


I believe this was their Christmas Special and I’m not sure whether it will still be on the list. But safe to say, I’m quite pleased with their houseblend.
Piccolo Latte RM9.00
Just your regular latte, but the coffee is anything but ordinary.

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Putting Gula Melaka into coffee is a nice touch, it’s not too prominent which is good because we don’t want it to overpower the
aroma of coffee. This one is a novelty and I’d gladly have it again if ever I crave sweet coffee. (Photo from Sharon because I accidentally killed my SD Card and lost some of my photos)


I was pleasantly surprised to find that the food prices here are actually quite reasonable. I guess they do have to cater for students after all. First, we had the only salad on their menu:
Anytime salad (RM12): Shredded Cabbage, Egg, Bacon Bits, Cherry Tomatoes and Mesclun leaves, finished with a generous drizzle of roast sesame dressing. It’s so my kind of thing. Everything worked well together and I can tell you that I went home and replicated a similar version. Yum! I can actually have it anytime.


The next item was what I’ve been dying to try: The “Chu Yao Char” Angel Hair (RM18). Chu Yao Char refers to crispy pork lard and you cannot imagine how much I love this stuff. About time someone puts it in a pasta! Apart from the crispy nuggets of gold, there’s also bacon bits, shredded zucchini and cherry tomatoes. There is absolutely nothing to fault and I’d gladly finish all of it. Cholesterol? Animal fat isn’t bad for you as long as you do it in moderation.


Oink Oink Ribs RM33(full) RM28(half). Ours was a full rack, and it comes with a sour plum sauce, sweet potato fries and a mini salad. Really value for money. The ribs are sufficiently tender and has a touch of smokiness which I like, but I think the sauce is a little too sweet for my liking.


The next dish was the highlight of our meal:
Porky Fat Rice XL (RM20), their version of Nasi Lemak (no-holds-barred with their porcine dishes I see) with Mama’s Rempah Pork Belly, minced pork sambal, hard boiled eggs, cucumber, kangkung, ikan bilis and peanuts. First of all, that MINCED PORK SAMBAL! One bite of that and my eyes instantly lit up. It’s everything a sambal should be and more, I want it on everything. That pork belly though, sinful, delicious, aromatic, a porcine lover’s dream. Rice was cooked to perfection and the whole dish was well-executed. If they sell the sambal by the jars, I’ll definitely buy!
“Kapowww” Spaghetti RM18 was another fusion pasta dish and here it’s paired with Kung Pow Chicken. It’s a little bit on the sweet side, but I do love the heat to deliver that punch and a bit of wok hei to elevate the dish.


Babi Fried Rice RM18.


As for putting crispy pork lard in fried rice? Another double thumbs up for me! Along with lap cheong and crispy bacon on top, this fried rice was very well done indeed. The addition of century egg is a nice touch and complemented the dish so well. Another round of applause for these guys please.


Big Bang Breakfast RM25 may not resemble the Korean boy band in any way, but it is choked full of ingredients: bbq sausage, pork bacon, hashbrown, saute mushroom, porky baked beans (!), salad; comes with either scrambled egg/ sunny side up. The Porky baked beans sure had us wanting to dance to “Fantastic Baby” (sorry, I had to). Disclaimer: I may or may not have that song playing in the background as I typed this. 
Alright, moving right along to the desserts. First, the Smooth Criminal (gotta love all the creative names):


Essentially an Affogato, this version comes with Haagen Dazs Vanilla Ice Cream, Coffee Jelly and Houseblend Espresso.
By the way, I heard that Affogato actually originated from the Philipines. An Italian went to a cafe in Manila and ordered a coffee with ice cream because it was hot. So this came, and he got curious and asked the waiter: “What is this?” And the waiter said: “Sir, Affogato……” And the Italian waved him off. The waiter went back to his friend, and said: “I wanted to tell you A-Ffo-Ga-To put the coffee into the ice cream.”
You can blame this on Kevin.


Bananarama Gila Melaka RM12. Banana desserts are my weakness by the way (I think you know that I have plenty of weaknesses), and this one is very good indeed.


One night with the Cendolman (RM12). Not sure if I actually want to spend one night with the Cendolman himself, but this cake, I don’t mind.
Tiramichu RM12, which is made in house. I didn’t get to try this because I was getting super stuffed by then.


It was one of the nicest meal I’ve had in ages, and we will not hesitate to come back again. At least for the Porky Nasi Lemak. Mmmm!
Flingstones Cafe
24, Jalan SS15/8, 47500 Subang Jaya, Selangor.
03-5879 9468
Opening Hours: 10am – 12am Daily
(Same row as Obanhmi, Opposite Taylor’s College)

Ko SkinCare Specialist Pt.3 – Ko Dermacare Aqua Gel Sunscreen

Recently, I’ve replenished my skincare products at Dr Ko Clinic, and I’ve been recommended a few new things. Today I shall share with you my favourite product of the lot, with more in come in the next posts.

We all commit our shares of beauty sin, and I’ll say the worst sin for me would be neglecting sun protection. I’m well aware of the effects of sun damage and currently suffering consequences of not applying regular sun block in the forms of melasmas and lentigos on my face. Of course, there is nothing wrong with having a healthy tan, but we shouldn’t ignore the harmful effects of UV rays either.

One of the reasons I loathed applying sun block is that many products in the market have that undesirable texture. Most of them are also too greasy for my liking. As my skin is ultra sensitive (I sound like a broken record here), I have developed many a times allergy reaction to various sun block, so in the end I just didn’t dare to try out new stuff.

And that is until I met this beauty.

The Aqua Gel Sunscreen is completely water-based. It’s lightweight, non-greasy and fragrance free.
Containing chamomile extract, hydrolyzed silk protein, antarcticine, pearl extract, aloe vera extract, provides high SPF protection (a whooping 55) while calming skin discomfort caused by sun exposures. Ideal for oily and acne prone skin.

Personally, I love the texture of this gel. It doesn’t leave anything behind at all, and works well with or without makeup. I usually use a primer before applying foundation, and after a few weeks usage, there has been no problem with my skin so far. The gel absorb super fast as well, which is another bonus.

Thanks to Dr Ko, now I can step out of the house confident that I won’t get anymore new spots!

The KO Dermacare Aqua Gel Sunscreen SPF55 retails for RM180, but you can now get it here for only RM162!

For more information, visit


Chili’s Grill & Bar Chef’s Cuts Menu


Chili’s Grill & Bar is a popular international restaurant chain with several branches in Klang Valley, and it’s great for groups and families to gather for casual dining or special occasions (many birthdays are celebrated here, that much I know). The first outlet in Malaysia is located at Bangsar Shopping Centre, opened since 1994, and it grew strong enough to branch out to nearly every popular suburbs. This one we went to in particular, is the closest branch to me at Citta Mall (almost walking distance, I might add).

The concept here is Souhwestern-inspired, Tex-Mex, I guess you can tell by its namesake, and Chili’s here means Chili Con Carne not just the spice. Things like Fajitas, Burritos, and Burgers regularly make their ways out of the kitchen. But they are also constantly updating their menu to spice things up a little. Well, the girls of Malaysia’s Hottest Bloggers were invited to taste their new promotional menu called the Chef’s Cut menu, featuring a number of delicious beef dishes with interesting twists. This menu is created in mind for those who have a little more premium taste, especially since it’s come to year end with the festive celebrations.

To kick start our very meaty dinner, here’s a trio of appetisers to whet our appetite.

12339106_975729549140179_2198465181234127990_oBattered Chicken Crispers, Buffalo Wings and Deep Fried Southwestern Eggrolls along with some celery sticks to go with a trio of dips. Sitting closely beside were the mountain of tostada chips armed with tomato salsa. I needed to save my stomach space so I bypassed the whole starter. ‘

Oh by the way, the gorgeous photos are shot by none other than Andy Kho, so all credit to him.

Now, the main stars. The first dish that came to the table was a very pretty plate of the Texas Trio.


Those who can’t decide which protein they want to have, or plainly prefer a bit more varieties, this is the dish for you. Three amazing tastes on one plate – tender 4 oz. salmon on slaw drizzled with honey-chipotle sauce, juicy 8 oz. beef ribs on mashed potatoes drizzled with classic BBQ sauce, and grilled 4 oz. chicken breast on corn salsa drizzled with roasted garlic BBQ sauce, all sprinkled with crumbled feta cheese and chopped fresh cilantro. I’d suggest eating the Chicken first, followed by the Salmon and Beef in order of flavours.


Personally, I liked the sauce on the beef rib as I’m partial to sweet and savoury combination, and you can tell that the rib has been slow cooked for hours for that level of tenderness. The honey-chipotle on the salmon is also quite a lovely combination, although I’d prefer my salmon to be slightly undercooked, these are quite well done (perhaps good to specify your order, we didn’t). Not a fan of chicken breast in general but I did try a bit of that garlic BBQ sauce and arrived at the conclusion that Chili’s does do pretty good sauces.

The second dish was unlike anything I’ve seen before. Who would have known you could pair beef with crab?


The Spicy Crab Fillet features a tender 8 oz. fillet resting on bed of slaw, covered with spicy crab meat and melted Monterey Jack cheese, sprinkled with crumbled feta cheese and chopped fresh cilantro.


It’s difficult to tell the flavours of the crab because it was so cheesy with both the Monterey Jack and Feta, but it ain’t a complaint because I love the interplay of textures. The cow in question hails from Australia, which explains the robust flavour. This particular cut is cooked to medium, and you all know how I like my beef (still eating the grass on the plate), so I shall keep my verdict for the other steaks cooked more to my liking.

And if that wasn’t cheesy enough, this dish also comes with a cast iron skillet full of sexy macaroni and cheese.


I’m a sucker for Mac and Cheese, and this I can verify is a satisfying version. I’d happily JUST have this.

A pungent scent hit the nose and it’s unmistakably Bleu Cheese. That’s right, Bleu Cheese actually goes really well with steak (ever try a Bleu Cheese sauce at Squire’s loft, Melbourne? That’s amazing stuff I tell you), and here they went up a notch pairing it with some Chipotle magic. Throw the sauce on another piece of steak sleeping on a bed of slaw, and you have the Chipotle Bleu Cheese Fillet.


I’d say that this one is an acquired taste, as you do taste the spice, and the stink (cheese), but they do gel together strangely. Good to have some refreshing slaw to cut through the richness too. This dish also comes with some mash potatoes (a rather huge portion of it actually).

My favourite one though was the Glazed Prawn Fillet.


Here, the fillet is resting on a bed of corn salsa, topped with succulent glazed prawns, sprinkled with crumbled feta cheese and chopped fresh cilantro.


It’s not uncommon to see Prawns with Steak, otherwise known as Surf’ n Turf’. What I love about this is the crunchy sweet prawns, and the steak here is cooked to my preferred doneness, which is superbly juicy. You don’t even need additional condiments with this. To complete the dish, a nicely balanced corn salsa to add to the fun textural play.

Here’s me enjoying the perfect steak.


The last steak to arrive on our table was the Southwest Beef Ribs Fillet.


The corn salsa, the steak, and the crumbled feta cheese plus cilantro are still there, but this time with some shredded beef ribs and pickled onions.


My favourite part of this dish would probably be the pickled onions though, it was surprisingly sweet with just the right amount of tang, complement the steak quite well.

So that’s all 5 main courses done! But without desserts, it wouldn’t be a complete meal. The Chef Cuts menu also features a new dessert, the Chocolate Chipotle Cheesecake, with delectable layers of chocolate chipotle cheesecake and cracker crumbs topped with a dollop of whipped cream. As I’m sensitive to chocolate, I didn’t get to try the whole dessert but I did sample the top layer…….


Sorry, I obviously took the term foodporn a tad too far.

And here are the MHB Girls!


The Chef’s Cuts Menu is available until 17th January 2016, so visit your nearest Chili’s now! There’s also an instagram contest for you to win some vouchers, check this out:

Chef Cuts Activation