Steamed 3 Colour Egg with Mince Pork

When it comes to eggs, there are so many ways to prepare it. Fried, Boiled, Poached, Baked, Steamed, and work into different recipes be it sweet or savoury. And if you are bored of the regular egg, you can trust the Chinese to come up with different ways of preserving eggs. Salted egg is magical stuff. Use it to coat anything, instant umami boost. And for those who are truly adventurous, Century Egg may look funky but has a far more complex flavour. For today’s recipe, I have combined all 3 of them for a truly comforting dish.

I’ve grown up eating Steamed eggs of all kinds of variations. At the very basic, it can be just eggs, water and some seasonings. It’s also commonly paired with minced pork for a more substantial meal. Over time, this dish has evolved to be more and more elaborate. Nowadays, I usually add both salted egg and century egg in our dish for that extra decadence.

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There are a few basic steps to steamed eggs. The water to egg ratio is generally about 1.5 to 1 or less. You can do this by measuring water with the halved egg shells. But I generally eyeball it by the level of the liquid in the bowl. The heat can’t be too high, or you’d risk spoiling the texture of the egg. Some people are particular about the super smooth surface of the egg, you can achieve that by lowering the heat so the water droplets don’t form on the cover to drip down. I tend to be less pedantic about that, even sprinkling the spring onions before the eggs are cooked (I don’t like to eat super raw spring onions). I’m not sure if this one has a scientific explanation, but I was told to used boiled water instead of tap water for better texture.

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My not so pretty steamed egg, haha!

Anyhoo, here’s the recipe!

Steamed Pork with 3 Colour Egg
150g Mince Pork
3 Eggs
1 Century Egg
1 Salted Egg
Cooled Boiled Water
Spring Onion
Sesame Oil
Soy sauce
White pepper
Half teaspoon cornflour

Marinate the pork with a touch of soy sauce, white pepper and cornflour and set aside til needed. Steam Salted egg for 5 minutes until cooked, then mash into small pieces. I usually crack it first to steam it in a small bowl. You could also steam the egg whole. Peel century egg and chop into small pieces. In a large bowl, crack 3 eggs and beat lightly, then add water. Mix well.

Prepare your steaming device (basic wok and metal trivet for me), making sure the water level is lower than the plate. Place the minced pork at the base of the steaming plate then pour over the egg and water mixture. Then scatter the chopped salted egg and century egg. Cover and steam for around 10 minutes. Then open up the cover and sprinkle spring onion on top, then steam for further 5 minutes or until done. To check, shake the plate, the egg should be slightlyy wobbly but set. Drizzle sesame oil on top, turn off heat and serve hot with rice.

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The two other egg creates a jewel-like effect, very pretty! Usually this portion would serve around 5-6 people nicely, though in our household 3 of us can polish this.

What’s your ultimate homecooked comfort dish?

Thank you 2016: Part 2 (Food)

A lot of people have been saying that 2016 has been a pretty depressing year. The world has gone through some dramatic changes, the economy is not getting any better, and God keeps taking away celebrities we love. It’s been a rough year, but I still want to count our blessings. So continuing from the last post, I’d like to list the TOP 12 dishes we’ve had in 2016.

One of the very first questions I’ve asked Kevin during our early phase of courting was “When did you last had an amazing meal?”. I think that set the tone of our relationship from the very beginning. We love to eat. And lucky for me, I found someone who’s willing to explore the world of cuisine with me. Funnily enough, most of the “amazing” dining experiences we had weren’t at any 5 stars restaurants, but in forms of street food. So, on this list are mostly cheap to mid-range food that has either blew our mind, or had us going back many times over.

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Oyster and Fish Noodles at B & Best Restaurant, SS4.

Technically, we started going to this place since late last year. But this remains one of our favourite noodle places and we go there almost once a month. The first time I had it, it completely blew my mind. The seafood here is super fresh and we always opt for Oysters and some form of Fish (often Red Snapper). My order is Dry noodles on the side, tossed with pork lard and dark soy sauce. Add a generous spoon of their sambal to complete the meal. Comfort food and  the best way to boost our zinc level *wink wink*.

A lot of people say it’s pricey. Usually we order one bowl with 2 types of seafood, 2 dry tossed noodles, 2 drinks for around RM38. To me, I think it’s worth it for the quality of seafood and the level of satisfaction.

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Mei by Fat Spoon, Desa Sri Hartamas.

This restaurant also has been around for a while although we didn’t get to visit until recently. Comforting Japanese inspired food is their thing and they are probably the one who started the rice bowl trend. We had the Torched Salmon Bowl, which was nice (can’t go wrong with semi raw salmon mixed with onsen egg, mayonnaise and Japanese rice); but it was the Ox tongue rice that won our heart. The thinly sliced beef, sweet-savoury & succulent, paired with cili padi & garlic chips on steamed rice, it’s easy to just wipe the whole bowl clean.

And since we are talking about rice bowls, we have also done The Fish Bowl (Hawaiian Style Fish on Rice) and pretty sure we will be going back there again.

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Kampua Mee at Mian, Aman Suria

How can I do a list without my favourite Sarawakian food? There are plenty of places selling Sarawak Kolo Mee and Kampua Mee. But strangely a lot can’t differentiate the noodles and mix them up. The owners of this shop actually hail from Sitiawan, but what matter is the noodles here are authentic and delicious. Interestingly the white noodles here follows a recipe from China so it actually tastes quite different from what we get in Sarawak, in a good way of course. The char siew here is more suited to West Malaysian, none of those thin and dry pieces we get in Sarawak, which is a bonus. Try the ginger duck noodles too, another one of their signatures.

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Pork Noodles at Kean Fatt, SS3

I have to confess, I’ve never had Pork Noodles until I met Kevin. And Kean Fatt is the first Pork Noodles place he’s brought me to so I guess I’m a little biased. Pork Innards, tender slices of pork, sweet savoury soup, silky noodles, finish with runny yolk; WHERE HAVE YOU BEEN ALL MY LIFE?! Since then we’ve tried a few places but this remains my favourite. The wait here is not too long, maybe around 20 minutes, so that’s another bonus.

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Yung Kee HK Style Beef Noodles 庸記牛腩面, Pudu

There are plenty of Beef Noodles of different styles in Klang Valley and I’m sure everyone has their favourite. Yung Kee serves authentic HK Style Beef Noodles and there are a few quirks are this place: during the weekdays only normal beef brisket and tendon are available. But come weekends, you’ll be able to try out different cuts of Beef, and also dry tossed noodles. The picture above was dry beef noodles with mixed beef parts including tripes. Look at the thickness of the sauce, it’s super amazing. The tendon here is a must order and if you feel like digging deep, go for the wagyu beef. But be careful, the price is steep here. 2 bowls of noodles with an extra order of beef tripes set us back nearly RM50. So this is a special treat kinda place.

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Fried egg salad at Jatujak Bangkok Street Food, Ara Damansara

Before Kevin, I didn’t care much for Thai Food because I had a preconception that many of them in Klang Valley aren’t that authentic. Frame Thai somehow changed my mind, but it has lost its magic due to a few reasons. Jatujak Bangkok Street Food is only minutes from our place and it’s always reassuring to see a neighbourhood restaurant filled with people even during weekdays. The food here is a mixture of Thai style BBQ, traditional Isan food and Seafood dishes. But that really blew our mind was this simple Fried Egg salad. Golden egg with runny yolk, coats in sweet, savoury, tangy sauce and fresh herbs. Super tasty! The grilled cockles and pork satay here are also really good.

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Liver Sashimi at Maruhi Sakaba, Taman Desa

Not many people are daring enough to eat raw food. Even less so would touch a raw liver. But for someone like me who even likes my liver still pink in Pork noodles, this is right up my alley. This is just plain amazing, super tender piece of liver coated in sesame oil and a bit of soy, complete with raw ginger, garlic and spring onion, it’s just an explosion of flavours. I don’t know any other place which serves this so we come here almost once a month too. They also serve Chicken Sashimi, which we always order as well. The other grilled things are amazing too. Great place to have a caveman style meal (meat, offals, vegetables) and nice to wash down with some sake.

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Banh Mi at Pho Viets, Atria Shopping Centre or Empire Shopping Gallery

Banh Mi holds a special place in our hearts because our first overseas trip was to Vietnam. For those uninitiated, Banh Mi is a Vietnamese sandwich with heavy influence of French Cuisine. French Baguette, Pork Pate, Sliced Pork, Pickled Cucumber, Radish and Cucumber, Chili, Coriander, can you just imagine how tasty it is? We’ve since tried a few Banh Mi in Klang Valley and Pho Viets is undesputedly the best so far. Pho Viets was the only restaurant ever resurrected from our initial black list (because I wasn’t very impressed with their Pho), and I’m pretty sure it will remain our favourite for long time to come.

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Skippy’s Pizza, Damansara Uptown

It’s hard to find a pizza Kevin doesn’t like. But there are bonus points made here at Skippy’s Pizza. One, it’s Pork pizza. Pizza is better with real pork! Secondly, they serve their pizza with freshly minced garlic in oil. His mind was blown. Ever since then we even serve our pizzas at home the same way. The housemade chili oil is pretty amazing too. As for the pizza there? Pretty decent crust, toppings are generous, but it’s not made with woodfire oven.

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Pork Burger at Ninja Joe, Tropicana City Mall 

Generally we are no food snob as you can imagine we still hit the occasional Big Mac nowadays. Ninja Joe’s visit was random. We had a Japanese meal and didn’t feel full so Kevin suggested to walk around the mall and see what else we could eat, and ended up passing by this. The burgers do take a little bit of time to make, but come piping hot. The patty is juicy and tender and they have quite a variety of toppings. This one above came with Nacho Cheese, Jalapenos and Lamb Chili too. Tasty stuff.

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Tanoshii Desato, Tropicana City Mall (other branches available)

And since we are at TCM, here’s one of our favourite desserts of 2016. Taiyaki is a fish shaped Waffle with filled centre. At Tanoshii, you can choose between Matcha, Red Bean, Chocolate or Custard. Then you can complete the order with ice cream and a choice of fruit. Here we had the custard filling, matcha ice cream and strawberry. The Taiyaki is freshly made, so it does take a bit of time. Worth it though, the skin is crunchy, with pillow soft custard, not overly sweet, and the contrast of hot and cold. It’s a fun dessert.

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Watermelon Cake at Naj and Belle, Courtyard SS15 Subang

Last but definitely not the least, this cake is probably the BEST thing we’ve eaten this year. This cake is almost full copy from the famous Black Star Pastry in Sydney,  but it’s not a complaint since we can get our hands on it without having to purchase a plane ticket. It’s just plain genius to have a watermelon slice in between the vanilla sponges spiced with nuts, and you can taste the lychee in the cream too. What a refreshing cake! It’s a little pricey though (around RM16 a pop) we’d glad it pay it for that sensory experience.

There are obviously many more delicious things we enjoyed this year, but these are the most memorable. I hope you had a yummy year yourself and may 2017 be another great foodie adventure! Happy New Year!

Thank You 2016 Part 1

I realise this blog has become increasingly impersonal. Perhaps subconsciously, I had been trying to be more businesslike, and limit myself from sharing personal things. It probably also doesn’t help that I don’t update as often as I should. So before 2016 ends, I’d like to talk about things that I’m grateful for. This is Part 1, and I’ll make this as food unrelated as possible.

First of all, work stuff.

Shows and Perfomances

I’ve been given some really great opportunities this year and I’ll have to say the biggest gig I’ve had the privilege to be a part of would be the Fatty Boom Boom contract. It wasn’t just about going out of my comfort zone and doing something entirely different from just performing with a band, it’s also about the bond and friendship formed from this group. So mama Joanne Kam and Llew Marsh, thank you so much for having me. Sachie, Prema, Ashley, Alesia, Bibi, Izen, and all the Divas whom I’ve worked with: Thank you for the fun memories and I hope to see everyone more next year!

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Prema, Sachie and I at our recently corporate gig together

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Group pic after performing our comedy and music showcase at LOL Livehouse

This year I’ve also done a hotel contract (RP Club, Saujana Hotel) for the first time with Mad Sally. Even though for me it was kinda half-committed (I couldn’t do the full 6 nights a week due to concurrent contract), it was a good experience nonetheless.

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Another significant job for me would be the Bangsar Shopping Centre gig and for this I’d like to thank Adam Lobo for trusting me with this gig. I love how friendly and supportive the BSC crowd is, especially the kids. The recent Christmas show was so much fun!

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Corporate show wise: The most significant show I’ve done this year would have to be for Samsung Annual Dinner where our band performed “Phantom of the Opera”. Of course, without Kevin this show wouldn’t have been possible (but I’ll get to you later).

Of course, I want to thank all the corporate clients and newlyweds who have engaged myself and Mad Sally for your events.

This year has been slow in terms of my own production, and this will be something we will focus on for 2017, bringing out more original music or even cover videos for you.

Teaching

I’ve been teaching at Epsom College in Malaysia (ECiM) for more than a year now and I’m most grateful for Dan who introduced me. And of course, all the teachers who’ve helped me along the way and all the parents who sent their kids to me. I have a bunch of really great students and all of them are really talented. It’s a privilege to be molding and shaping you all into great artists and I can’t wait for them to show the world what they’ve got.

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Epsom Edge, the first performing art festival held at our school and pretty much everyone got to perform on stage, this was the prep school band. Super proud of them!

Apart from teaching at the school, I also have some private students and it’s always really heartening to see how much they enjoy performing and making music. Of course, not everyone aspires to become full-time singer/musician. But it’s always important to nurture your talent, and channel your passion.

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Dan and I in the process of grooming the best girl band in KL.

Leisure

It’s been such a hectic year that almost all of our little trips were part of our outstation gigs as well. The only proper vacation we took this year was Koh Lipe, and boy was it a well-deserved trip. Total beach bum for 3 days, I also snorkeled for the first time and finally developed a decent tan. Hopefully we’ll get to see the world a little more next year.

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Kevin: 

He has to be the whole title for a reason. Our relationship started because we worked together (he was the event organiser, I was the singer). Though of course some of you know that we reconnected through Tinder (a dating app). Since then we have also worked together for a few events. And from this year on he has decided to offer his service to me as a manager. If you ask me, this is probably the best thing that’s happened to me (and I’m totally not biased). Of course, we discovered our differences through working together; and had our ups and downs. But fundamentally, we are working together a better future. Thank you for standing up for me when I don’t have enough courage, and always be supportive of what I do, I know the term pillar of strength is cliche, but you truly are that, for me. 2016 has been a year of change for you; and maybe has not been exceptionally kind, so for 2017 let’s be that power couple and conquer the world together (in our respective fields, and crossing over).

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Nerd Couple at Legoland, Johor Bahru.

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Singapore Oct 9th. Birthday dinner.

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McDonald’s gig: Working together first time after he’s offered to be my manager, though he was also event organisor for the show.

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At The Social’s Grand Launch Great Gatsby party.

As with all the good things, I guess I should also mention that my social life has kinda taken a toll this year with my schedule. Though there have been many good memories made, there were also friends I might have neglected along the way. If you feel that way, I do apologise; and promise to put in more effort to check out gigs, hang out, have coffee etc etc with you in the new year. Til then, Merry Christmas and Happy New Year to all!

Next post, I’ll talk about all the yummy stuff we’ve eaten this year!

Triumph My Beautiful Me Campaign

Recently I had the pleasure to attend Triumph’s My Beautiful Me campaign, held at 1 Utama Shopping Centre. Partnered with Parkson, this campaign showcased Triumph’s winter 2016 collection, while highlighting Triumph’s expertise, style, evolution and dedication of being the purveyor of women’s confidence.
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It was an evening of glitz and glamour while guests were dressed according to the theme encompassing “My Beautiful Me”.

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To inaugurate the momentous occasion a spectacular fashion show was held encompassing the campaign’s highlights of My Beautiful Me – Adore, Cherish and Shine. These three highlights showcased different themes; Cherish being pretty yet sassy, Adore encompassed fun yet beautiful and Shine showcased glamour with a hint of sexiness. Models walked the runway in different Triumph’s stylish designs with beautiful dazzling shades of colors.

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A familiar face in the local music scene, Poova also performed while the models were doing their thing. Looking every bit the model herself in a sparkly dress strutting up and down and runway, her voice definitely brought plenty of soul and not to mention excitement to the event.

Here are a couple of video demostrating her vocal prowess.


Let me treasure you! Emcee of the evening Julie Woon grooving along as well.

Take me down like I’m a domino!

Here are some photos from the fashion show.
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My Beautiful Me campaign reflects the journey of Triumph, from wanting women to find the one (the perfect bra), to ending the year with encouraging women to love and appreciate themselves for who they are. The campaign allows women to discover their true selves within regardless of age and shape. It’s an opportunity for women to embrace their bodies, individuality and openly express themselves. Join the journey and feel beautiful with Triumph.

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Thank you Triumph for having us at the meaningful event.

Photo credit: Triumph Malaysia

For more information about “My Beautiful Me”, please visit Triumph Malaysia

Supperclub KL, TREC

TREC is currently the go-to place if you want to have a good time, with a stretch of entertainment outlets and a neverending supply of Live band, DJs, and of course, food & beverage. Of course, everything there including the parking is a little bit premium, which is why it’s perfect to bring your other half for a special night out, celebrations, or just showing tourists how KL never sleeps.

Personally, I’ve been to TREC quite a few times to perform, or to watch other people perform. But I had never realised that there are plenty of good food here too until I was invited to a review at Supperclub with the MHB girls.

Supperclub is an upscale Gastrobar and Lounge, though it also transforms into a nightclub after hours. But for the purpose of this post, let’s focus on their food and boy, we were for a treat! Entering the outlet, you notice a large island bar, equiped to quench your thirst for alcohol in any way you can imagine. There’s also a swing by the bar (seems to be an in thing nowadays, from Fatty Boom Boom, to Suzie Wong with their super steroid-ed version). You are most encouraged to dine al-fresco while people watching, though they also have ample space inside with lush table setting. I can imagine merry making here with a group of girlfriends; or even corporate dinners.

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We began our feast with their signature Oyster shooters. Which is pretty much like a bloody mary shot with a touch of ocean. As an oyster lover, I was most definitely satisfied with the freshness, and the mingling of flavours. Great way to get the appetite going.

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Salmon and avocado is a common pairing in Japanese cuisine, so there’s no surprise that someone would think of marrying Salmon with Guacamole (RM28). The Guacamole is nicely done with a good amount of tang, pairing with the tender salmon pieces, topped with briny caviar. Very moreish.

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The Scallop Ceviche (RM32) is another appetising dish with good amount of heat, tang and natural sweetness from the tomatoes and scallops.

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However, my personal favourite tapas would have to be the Grilled Eggplant with Ruffalo (RM32). Sheets of eggplant grilled with olive oil, then wrapped around a good chunk of mozzarella, topped with pesto. So herbaceous. And the cheese, so smooth and heavenly.

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Clearly enjoying the eggplant! Oh and by the way, the cocktail selection is pretty sizable here and I’d recommend trying anything from their Gin section. Delicious stuff.

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Seafood is clearly their forte here, with this textbook perfect Seafood risotto (RM38) beckoning us to dive in. Al dente rice cooked in a base of tomato and paprika, filled with plenty of treasures including fresh mussels, octopus, clams, squids, scallops & tiger prawns. Note that there are a lot more seafood buried underneath the rice, makes for a fun dining experience.

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Pasta lovers, you’d be pleased to hear that they are pretty competent in delivering tasty pasta dishes. We tried the Squid Ink Tagliatelle, which comes with homemade black flat pasta served with fresh scallops, broccoli & cherry tomatoes. A little bit of heat to complement the brininess of the dish. Love the bouncy scallop and the addition of broccoli to up the health factor.

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The dish that truly blew my mind that night was the Foie Gras Pasta. Don’t judge the seemingly small portion because the bowl runs quite deep and it’s packed with delicious silky sheet of tagliatelle coated with the most umami gravy, then topped with perfectly cooked piece of liver. Gosh, I wouldn’t mind having this again!

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So good it deserves a second photo.

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If you really feel like splurging, go for the Lobster Salad (RM288 for whole lobster), naturally the most expensive item on their menu. Just look at the fat juicy piece of flesh with amazing texture and natural sweetness. The accompanying salad was well thought out with crisp greens and sweet tangy chunks of mango. It’s also available with half lobster for RM148.

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Not into salads? You can also enjoy Lobster cooked in other ways. Here, the tail is roasted, and the claws are broiled and served with Rouille sauce. If you ask me, as long as the seafood is fresh, then it doesn’t really matter how it’s cooked, just serve it to me sans sauces!

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Meat lovers needn’t panic as they pretty good red meat here, cooked to your liking. All the Angus beef here hails from US, and is Grass Fed too, so you can be assured that the flavours would be rich. We had a slab of tenderloin cooked perfectly medium rare, served with black pepper sauce (other sauces available too). Here’s me looking a little bit too excited.

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So much food! Yet, there was more space for dessert of course. First it was the Tiramisu.

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I didn’t try the Tiramisu because I can’t eat chocolate. So luckily they also served us the Creme Brulee. And the Creme Brulee here is really good! They used a shallow ceramic dish so you get more crunchy burnt sugar goodness per bite, and that’s more than okay in my book.

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Stephanie trying to keep all the Creme Brulee to herself lol.

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Haven’t found a place to celebrate Christmas or New Year’s eve? Well, look no further than Supperclub. You can dine here, party here. And if you want, wander along TREC to find your next party spot! I can guarantee you’d bump into a lot of familiar faces anyway.

Thank you Supperclub for hosting us! Photo credit to our resident photographer Andy Kho.

Supperclub KL
Lot 12-14, TREC, Electric Boulevard, Jalan Tun Razak
50400 Kuala Lumpur
+603-2110 0866
bookings@supperclubkl.com

www.supperclubkl.com

Opens 5pm to 3am daily

Donate, Support and Recycle your Old Bras with Neubodi

This past few months have been such a whirlwind in terms of shows and gigs, I haven’t even got the chance to update you guys about them. Come to think of it, it’s almost madness to be doing 2 contract jobs. One of them spanning 6 months long, but I can tell you that it’s the best gig I’ve ever done: The Fatty Boom Boom show with super talented singers/friends Sachie Amire, Prema Yin and Alesia Dhana. It was truly a blessing that we got to work together through this platform and grew together in this big steep learning curve. Even though the contract has come to an end, we are working on more future shows together and I’ll be sure to keep you updated.

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Just few weeks ago, we were invited to a very meaningful event to perform a song. It was my first time participating in Neubodi’s annual charity campaign, Neubodi Bra Drive. This year, the campaign revolves around three core values — DONATE.SUPPORT. RECYCLE. The launch was held at Spaceseven, quite a quaint event space which was decked out in bright girly colours to create a vibrant and inviting atmosphere.

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The gorgeous Nadia Heng and Diyana Hashim were the emcees, and the party kick started with the arrival of Ms Ranjit Kaur, President of Breast Cancer Welfare Association (BCWA), Pn. Sri Akmal, Patron of BCWA along with Neubodi’s Starlets — Amber Chia, Belinda Chee, Carrie Lee, Azura Zainal, Lee Yvonne, Chloe Chen, Dilly, Azah Yasmin Yusof, and Joanne Kam Po Po just to name a few.

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“Neubodi started this campaign in year 2013, with the aim to bring smiles on the faces of the less fortunate women. In year 2013, we managed to collect 5,361 bras, which were subsequently donated over to Free The Girls organisation, which supported the victims of sex trafficking in Africa. Subsequently in year 2014, with all your generous support, we manage to collect a tremendous amount of 11,037 bras from the public. These bras were then further hand picked, laundered and shipped over personally by my team and me over to Kathmandu. In 2015, we collected about 15, 118 bras and we managed to ship them to Village Focus in Cambodia. This year, after three years of collection, we have decided to add on a new chapter to our charity journey, we will recycle the unusable bras through RPF process and save Mother Earth as well! So now, no bras will go to waste and we would have made the world a better place to live in. Now, tell me, isn’t this the most satisfying and wholesome campaign you have ever heard of? At the end of the day, it is about the number of lives we have touched, and the changes we make along the way. Ultimately that is what defines us, as humans.”

Director and Founder of Neubodi, Ms Anne Tan in her welcome speech. 

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This year, the good conditioned second-hand bras donated will go towards supporting Asha-Nepal in Kathmandu, Nepal. These bras will a medium for their start-up business in the second hand trading market as bras are considered an extreme luxury in Nepal. The unusable bras will be recycled through Refuse Paper Plastic Fuel (RPF) technology, whereby the raw materials of the bra will be converted to hard fuel to power up generators in industrial areas, thus reducing carbon food print and landfills in Malaysia.

This year Neubodi aimed higher to raise awareness for breast cancer, not only did they designed an exclusive wirefree PINK BRA selling at only RM55 to raise a mimimum of RM20,000.00 for BCWA, they also partnered with the reknowned makeover team in Malaysia, A Cut Above to surprise three lucky breast cancer survivors for their personal makeover and video journey with the ever so elegant, Dr Wendy Liew, the founder of Image Creator. Lastly, Neubodi also partnered with professionals this year to further solidify their efforts for breast care. Dr Evelyn Ho from Park City Medical Centre shared a few words about breast care and what leads to breast cancer through her engaging “Sharing is Caring, Q&A Session.”

After the formality, it was our turn to perform! The crowd was super supportive and we sure had a lot of fun with our routine. The song “Wings” by Little Mix was all about female empowerment and a fitting song for the event.

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Our mama Joanne Kam Po Po performed after us, doing what she does best, even putting 2 guys in bra for them to experience how it’s like to be a woman for few minutes. Needless to say, the audience was in stitches.

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The event came to a closing end after Ms Anne Tan and Ms Wen Chiam officiated the Neubodi Bra Drive Bin by ripping two 8 feet tall box and out stepped two lovely models clad with etheral-like costumes and proudly wearing the new PINK BRA deisgned exclusively for charity. And by the way, everyone was pleasantly surprised by a Pink bra taped underneath their chair. The excitement nearly tore the roof down!

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Thank you Neubodi for having us!

The “Neubodi Bra Drive” starts from the 22nd September – 7th November 2016. For more information on this charity campaign, log on to Neubodi’s Facebook at facebook.com/neubodi or Neubodi’s website at www.neubodi.com.

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The Pink bra is now almost sold out, so they have also added 2 new colours: Navy and Blue. Each bra is priced at RM119 and RM10 goes to BCWA. I’ve started wearing them and because the COMFYflex is Seamless, Wireless and Supportive, it’s really great for lounge wear and even light exercise.

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I really love the Navy one, goes with my mostly dark coloured wardrobe, Nude is of course super practical too. Been wearing them since I got them and I don’t think I ever want to wear anything else. But of course, it’s important for us to wear wire bras still and I got one from Neubodi as well. Maybe I’ll post a picture on instagram later.

The campaign is ending in a few days time, so make sure you get to your nearest Neubodi store for the COMFYflex!

Oriental Lasagna with Cream Crackers

How many of you grew up eating Cream Crackers? Well I certainly did as my father has been working with Hup Seng for the longest time as a wholesale distributor and if there’s anything that’s omnipresent in our household, this is it. There are many years Malaysians love to enjoy Cream crackers. Some of you would probably vouch for Milo + Crackers as your breakfast growing up. Kaya is a popular one as well I’m sure. I used to drizzle condense milk on my crackers, definitely not the healthiest but since we are already going there, why not go all the way right?

I remember once I was at a house party in Bintulu (of course I was still very young then), and I came across this savoury snack made with cream crackers, or we used to like to call it Ping Pong biscuits back then. It kinda did blow my mind. The eggy filling with something as simple as luncheon meat was all the more comforting. That was my only encounter with this Foochow hybrid snack. I don’t even know what it’s really called. But google turned up some results and I guess I’m gonna go with Oriental Lasagna.

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It resembles a lasagna because the cream crackers act as “Lasagna sheets”, you’ll do either 5 or 7 layers (depends how much crackers you want to consume). Although, the egg and milk filling also makes it similar to a quiche. The fillings always include Luncheon meat and onions at its simplest, especially back in the days when luxurious ingredients aren’t readily available. I added mushrooms in mine to errr lighten it slightly, haha. When cut up, it looks like this:

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My layers aren’t so distinctive because my egg/milk ratio is slightly higher thus the layers look more filled up. Which is fine for me because I love the filling. How to make this? Very simple, even kids can do it!

Oriental Lasagna (苏打饼千层糕)adapted from My Cooking Escapades.

Ingredients:
27 pcs of Cream Crackers (36 if you are doing an extra layer, which is what most people do I think)
1 can evaporated milk
5 eggs

Filling:
1 Onion, finely chopped
1 can Luncheon Meat, diced
Button mushrooms, a handful and roughly chopped
chili flakes
salt (optional)
White pepper

In a pan heat oil on high heat and saute onions until translucent, then add mushrooms and luncheon meat. Cook until slightly coloured and season with pepper and salt if you want to. i didn’t add any salt at all. Turn off heat and set aside. Depends on the amount of layers you might want to divide into either 2 or 3 portions.

Beat evaporated milk and eggs together and soak cream crackers in small batches (I soaked 9 at a time so I can do the whole layer, you can do it in even smaller amount). Just a few seconds would be fine, you just want the crackers to be less brittle to handle, since you’ll be drowning everything later anyway. Meanwhile, oil your square cake tin too (23cm x 23cm would be ideal).

Start lining the soaked cream cracker, your tin should fit 3 x 3, if not you might want to consider biting off the edges (just kidding, a little bit of overlapping won’t hurt). Spread half the luncheon meat mixture over, then layer with more cream crackers. Spread the other half of the meat mixture, and finish with the last layer of cream crackers.

Pour the remaining of the egg mixture over the top. Use a spatula to press down the top layer gently to ensure all layers are submerged. Steam for around 30minutes, or cover the tin with foil to bake for 40 minutes in 180C oven.

Let cool slightly before removing. I’d suggest at least 30 minutes. It’s lovely when warm, but perfectly fine room temperature. Serve it with chili sauce for extra oomph. I recommend Lingham’s.

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Don’t underestimate the serving. I think this easily feed around 10 people. I’m pretty sure this just blew Kevin’s mind today too. The sweetness of onion, savoury crackers and luncheon meat make such good pairing. A dose of chili sauce really elevates the whole experience too. This is something that will appeal to all ages for sure.

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Our breakfast!

This can keep in the fridge, although I’d guarantee there won’t be much leftover. Just reheat in the oven or re-steam before serving. I use my trusty airfryer of course. Though I’d recommend try baking it for a slightly crispy top for that textural contrast.

Please do try it at home and let me know how it goes!

Double the Dim Sum, Double the Indulgence at Tao, InterContinental Kuala Lumpur

Dim Sum culture is still very much alive in Klang Valley, and in fact probably in any Chinese community around the world. It’s a great way to bond with family and friends over food and always a decadent experience popping little expertly made morsels in your mouth. Although, most dim sum places are always super packed during the weekends and you might have to wait ages to get a table, which is why the two of us very rarely do it these days. If you want to dine in comfort, why not give hotel dim sum a try?

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Intercontinental Kuala Lumpur houses an award winning Chinese restaurant called Tao; and from now until 27th November, they have a buy one free one promotion for their dim sum items every weekend. Instead of 3 siew mais, for example, you get 6! Of course, there are more than just your run-of-the-mill dim sums. Master Dim Sum Chef Lo Tan Sion has been making dim sum for over 20 years. Having trained in China, Taiwan, Japan and Indonesia, he is recognised for his talent in creating the delicate bite-sized savouries. His secret? Using premium quality ingredients and adaptation to the likes of local diners’ palate with stronger flavours. Better yet, each dim sum here is handmade from scratch and prepared fresh daily.

We were invited to sample some of his creations. First up, a soupy one to whet our appetite.

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We enjoyed the Double-boiled Abalone and Sea Treasure Dumpling in Bouillon, with it delicate flavours.

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The Steamed Diced Prawns, Chicken, Turnip Moneybags with Oyster sauce were well-received, with fun texture and bouncy prawns in each bite.

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The Steamed Smoked Duck “Mo Mo” Skin Rolls with Red oil sauce showcases Chef Lo’s creativity, condensing your typical Peking duck experience into bite-sized enjoyment. Love the slight smokiness mingling with numbing chili oil.

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You won’t get those ordinary rice noodle rolls here (not dissing the original, they are pretty comforting to eat), this one comes with soft shell crabs inside, and sesame sauce on top, inspired by Hong Kong’s “Zha Leong” when they usually use Chinese fried dough sticks (Yao Zhar Gwai). Needless to say, this is pretty decadent. Maybe even a bit too rich for us.

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We loved the Pan-fried Noodle Rolls with Dried Shrimps and Spring Onion. It’s full of umami flavours and the texture is amazing, with super crispy exterior, fluffy soft centre. We ordered a second serving!

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The Deep fried Taro pastry (Yu kok) here is pretty good too. The filling (smoked duck I think) has a wonderful depth of flavours and the Yam itself aromatic.

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I think I have a weakness when it comes to Radish cake, and here they come stir-fried with Tao’s own spicy scallop sauce. Moreish and comforting.

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We also had their Siew Mai, which is pretty decent for a non Pork version.

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The signature dessert here is a medley of Mango puree, Basil seeds, Pomelo and Ice cream. Refreshing after all that savoury indulgence.

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If you are after heavier dessert they also serves Egg tarts in Bamboo charcoal cup, which unfortunately we didn’t get to try. The Foie Gras Xiao Long Bao was not available during our review either (first photo).

Thank you Intercontinental for hosting us!

Tao Chinese Cuisine

Intercontinental Kuala Lumpur

165 Jalan Ampang
Opens daily 11:30am tp 2:30pm, 6:30pm to 10:30pm
For reservation call 03-27826128 or email tao@intercontinental-kl.com.my

Bitter Gourd Omelette

Ahhhhh… Bitter Gourd. You either love it or hate it. For me it was love developed overtime. I still remember vividly the first time Bitter Gourd appeared in my household when I was a lot younger. I was not the most adventurous eater back then (sure am making up for lost time now hehe), but my sister was tempted by its beautiful flower-like appearance. But one bite, she was traumatised for life (or at least for many years after). So yes, the taste of Bitter Gourd can take a little getting used to, but it does come with a myriad of health benefits.

Bitter Gourd is a temperate/tropical vegetable originated in South-East Asia, it’s very low in calories, but contains high amount of Vitamin C, folate, ß-carotene, a-carotene, lutein, zea-xanthin and Vitamin A. It’s also moderate source of B-complex vitamins such as niacin (vitamin B-3), Pantothenic acid (vitamin B-5), Pyridoxine (vitamin B-6) and minerals such as Iron, Zinc, Potassium, Manganese and Magnesium. Most importantly, it contains a phyto-nutrient called polypeptide-P, a plant insulin known to lower blood sugar levels, which means it’s great for people with diabetes too. So in short, all of us would benefit from consuming Bitter Gourd.

There are many ways of preparing Bitter Gourd. My favourite would be Bitter Gourd Omelette. Although I’m also partial to Bitter Gourd and Pork soup. I’d say that Bitter Gourd omelette appears pretty often on our table anyway. But it wasn’t until couple of months ago during our trip to Penang, our mind was truly blown.

Most of the time when we cook Bitter Gourd Omelette, the eggs are fully cooked, achieving a little bit of char for that extra wok hei. But not at this place called Song River Coffee Shop at Gurney Drive Penang.

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The egg was runny, and a brown sauce is poured over, providing that extra umami touch. I know it’s super simple, but please give a round of applause to whoever came up with this recipe. It has truly set a new standard for us. Needless to say, this dish was the highlight of our trip and I vowed to never cook Bitter Gourd any other way.

The dish is simple enough though. I’ve since cooked it a few times at home and it’s always the first dish to finish. Here’s my version:

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Mine’s a little more cooked than the Song River’s, you can always undercook it a little more. But the idea is to achieve at least 50% runny bit for the ultimate sensory experience.

Bitter Gourd Omelette

Half a medium size Bitter Gourd, halved lengthways and thinly sliced
3 Eggs
Light Soy Sauce (around 1 tablespoon)
Fish Sauce (around 1 teaspoon)

Usually, after I sliced the Bitter Gourd, I like to sprinkle some salt over and leave it for 10-15 minutes, as this will draw out excess juice to make it less bitter. You can omit this step if you like it extra bitter. Rinse the salt off well, and set aside. Mix the soy sauce and fish sauce with a little of water and set aside.

Heat a pan on high and add your choice of oil. You need a little more for the eggs to be nice and smooth. Add Bitter Gourd and cook for 2-3 minutes until soften.

Break the eggs into a bowl and lightly break up the yolks, don’t beat it though because we want to keep the yolk and white slightly separated. Distribute the Bitter Gourd evenly and pour over the egg. Use the spatula to move it a couple of times to distribute the egg. Then let it cook for under a minute, until the bottom is just set.

Pour over the sauce around the side and over the middle just as you turn off the heat, and serve immediately. Best with rice!

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Yeap. It’s just simple as that!

A video posted by Kelly Siew (@kellysiew) on Oct 2, 2016 at 3:01am PDT

 

Look at that wobble!

As for the sauce, if you have a very good soy sauce which has a balance of sweet and savoury note, you won’t need anything else. Feel free to adjust the sauce to your liking, I sometimes add a touch of Black vinegar too for a little tang.

Do try this at home and let me know what you think!

Oktoberfest 2016 at 1 Utama Shopping Centre

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Oktoberfest carries a special significance when it comes to Malaysia’s Hottest Bloggers, as this was one of the first event we attended when MHB became a digital media agency, and we continued to party for the subsequent Oktoberfest as well. That’s why we have lots of fond memories attending the Oktoberfest parties especially the big ones at 1 Utama Shopping Centre.  In fact for some of the parties some of us were serious enough to wear the Dirndl (yes, including Your Truly).

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This year, Luen Heng F&B once again partners up with 1 Utama Shopping Centre to bring Oktoberfest back for the 12th year. This time with a four (4) day party from 6 to 9 October 2016 (Thursday to Sunday). It’s going to be huge, as the festivities this year will be held for the first time on the Level 5 Rooftop, Old Wing, 1 Utama Shopping Centre from 6.00pm onwards.

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As per the past parties, get ready for nights of live music, performances, games and a variety of local and international food and drinks. Of course, this event is for non-Muslim patrons aged 18 years and above only and will be held in the big tent, which will be constructed at Level 5 rooftop carpark.

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Get ready to do the chicken dance too! Definitely my favourite part apart from the German Sausages.

This year’s party sees Euro-Deli and German Chef Jochen Kern (award recipient of the coveted World Association of Chefs Global Master Chef title) serving an array of German delicacies such as , pork knuckles, sauerkraut, salads, soups, beef goulash, fish and chips, Jäger Putenschnitzel, meatloaf and grilled meats, bread station with German sourdough bread, pretzels, gingerbread hearts, cheese cake, apple strudel, bread butter pudding, and waffles. There will also be a smoking hot German BBQ Big Pan serving up German bratwursts. Oh my, I’m hungry already!

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Well, what’s an Oktoberfest party without beer? Of those, there will be plenty. Look out for these German brews:

  • Erdinger Weissbier
  • Franziskaner Hefe-Weissbier
  • Lowenbrau
  • Warsteiner
  • Konig Ludwig Weisbier

Erdinger Weissbier (5.3% ABV), pioneered in the 70′s, was the first German wheat to be distributed nationwide in Germany. Erdinger is brewed according to traditional recipes and has no preservatives, additives and pasteurization, complying with the Bavarian Purity Law 1516.

Franziskaner Weissbier (5% ABV), a traditional Bavarian wheat beer with more than 600 years of history, is refreshing and aromatic in character. This Bavarian beer is naturally cloudy and copper-coloured and enhanced with a sweet malt taste with a smooth creamy texture for finish.

Lowenbrau, (5.2% ABV), an original “German Munich Beer”, is famous at Oktoberfests. It is a lager beer that is refreshing with a taste of malt and mild hop bitterness. The beer is light to the taste, bright golden yellow in colour, and truly complements the Bavarian drinking experience.

As well as some other brews including:

  • Budweiser
  • Hoegaarden
  • Leffe
  • Stella Artois
  • Little Creatures
  • Magners
  • Savanna
  • Tennent’s Stout
  • Gaymers Tropical
  • Jagermeister
  • And a selection of fine wines for those of you who don’t drink beer or cider. (something for everyone!)

What’s Oktoberfest without loads of entertainment and games?

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The star of the event will be the Oom-pa-pah band – Die Emsperlen all the way from Germany, performing various fun Oktoberfest favourites that gets the crowd dancing along with lots of cute actions, as well as some rock favourites! This band is pretty awesome, I still remember jamming with them on stage one fine year.

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There will also be games and activities like hat switching, barrel rolling, arm wrestling, airbrush tattoo and face painting. Bring home some exclusive Oktoberfest merchandise like the stein tankard and mugs, yard glass, T-shirts, costumes, felt hats, magnets, badges and Oktoberfest fun wearable. There will also be discounts and offers for ONECARD members.

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Speaking of the ONECARD, post your happiest Oktoberfest Instagram social snaps during the event and tag #1UTAMAxOKTOBERFEST and you will stand a chance to win a RM50 ONECARD Gift Card!

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So how do you buy the food and beverage and merchandise at the event?

You can purchase cash vouchers at the sales booth at the event OR purchase pre-sale cash vouchers at http://www.oneshop.com.my from now until 5th October 2016 and receive exclusive freebies.

Some important notes to remember:

(i) Entry is for Non-Muslim patrons aged 18 years and above

(ii) IC/Passport is required for registration

(iii) There will be security checks for safety patrons’ safety at the entrance

(iv) No backpack/luggage is permitted into the event venue (women’s handbags not larger than 2L)

(iv) Buggie service will be provided

(v) 1 Utama Management reserves the right to restrict entry

 

1 Utama Shopping Centre is located at:

No 1, Lebuh Bandar Utama,

Bandar Utama City Centre,

Bandar Utama,

47800 Petaling Jaya,

Selangor, Malaysia.

 

For more info on Oktoberfest at 1 Utama Shopping Centre, head over to https://www.facebook.com/events/870403129760167/

For more info on Luen Heng and their products, head over to http://www.luenheng.com/

 

Remember to Enjoy Responsibly!