The Battle of Klang Bak Kut Teh: Mo Sang Kor, Seng Huat, Chow Kiat

Bak Kut Teh, or directed translated from Chinese as “Meat Bone Tea”; is the greatest Chinese invention ever. I might be exaggerating a little, but this humble dish has fed generations so it’s not too far from the truth from a foodie’s perspective. Although the origin of BKT remains one of the most debatable, I choose to believe that Klang is where it all begins, at least in Malaysia. And we all have Mr Lee Boon Teh to thank. Mr Lee came to Malaysia in 1940s and started selling Bak Kut Teh to fellow early Chinese immigrants who were working at the port, and this dish serves as a tonic soup to replenish their energy and boost their health.

At its very simplest, BKT is just meat and bones slowly simmered in fragrant Chinese medicinal herbs. An order of BKT would be your favourite cut of meat, a bowl of rice, with optional YouTiao (Chinese fried dough) and a side of soy sauce with chili. A lot of places have included things such as mushrooms, tofu, green veges etc. But in this post I’m only including the original type of BKT.

You see, one of our resolutions for 2017 is to be more active and we try to go hiking/running every weekend. For the most part of the year we’ve been keeping to our promise. But the reward came rather randomly as a form of BKT in Klang, especially if we go for hike at Taman Botani Negara Shah Alam, which is kinda nearby. So far we’ve visited 3 different outlets (multiple visits) and first one I’ve like to share is Mo Sang Kor.

Mo Sang Kor 毛山稿肉骨茶

Mo Sang Kor is located at Taman Berkeley, and I believe they have another branch in Hutong Lot 10 as well as Puchong. Although I’m not sure if they are as good as the original. Anyway, this place is relatively big, so even on a busy Sunday it’s not hard to get a table. The waiting time might be significantly longer if the place is packed. As this was the first Klang BKT we’ve visited, we left them to recommend a mixture of parts for us and this is what we got:

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We got the Sai Kuat (Small bone) and Pork Knuckle, each come in a small bowl. Yeah the bowl is rather small and the amount of soup is not what we accustomed ourselves to, but just check out the colour! It is so far the thickest soup we’ve had, each mouthful delivering a powerful punch of herbal notes as well as the unmistaken gelatinous mouthfeel from the pork fat. The meat totally melts in the mouth with the flavour of the soup fully permeated.

Note that they don’t serve YouTiao here. But a lot of people buy their own from the hawker centre nearby, which we did too. Condiments wise, they have soy sauce and chili padi, as well as garlic which you have to get from the counter. Personally I felt that the garlic is not even needed with this.

Our second visit was also on a Sunday. This time we had an idea of what we want, though they ran out of Tua Kut by the time we got there. We got Pun Fei Shao (Half lean half fat), Chicken Feet, Pork Belly.

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Good news is, the food remain consistent, but the service left a lot to be desire for. Our food took a long time to come (some of the customers who arrived later got theirs), but the lady told us we ordered the ‘wrong’ cut that’s why we got ours late. *shrugs* Oh well, plenty of other BKT shops to go to I guess.

Seng Huat 盛发肉骨茶

A week later, we visited Seng Huat, which is operated by one of the third generation Lee (that’s right, there are a few of them still selling the original recipe from Mr Lee), now this one is more famously known as BKT under the bridge and it’s been around since 1979. We went there on a Monday (one of the very few that opens on a Monday by the way) and happy to see that it’s not too packed at lunch time. This time we ordered more confidently, going for the Tua Kut, Small Intestines and Pun Fei Shao (yes I like my fatty pork if you haven’t noticed).

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Check out that glorious piece of bone! Which I may or may not ngaw on after the deed. The soup here is a little lighter than Mo Sang Kor, and it’s not as thick. But still very much full of flavours with a nice balance of sweetness too. The Tua Kut is amazing here, with plenty of skin on offer. We also enjoyed the intestines. Here they serve YouTiao, chili padi and soy sauce, but no garlic.

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Our second visit, just yesterday. We arrived at 11am and the crowd was crazy! Luckily we found a table of a twosome who were ok to share the table with us. Same order of Tua Kut, intestines and pun fei shao, along with YouTiao. Same satisfaction. Currently this would be our favourite until a better one comes along. This costed us RM45 in total. So, not entirely cheap, but worth it lah!

Chow Kiat 超吉美味肉骨茶

This one was recommended by none other than kyspeaks, another BKT monster. This one is another local favourite, so you best go there before 1030am before all the nice cuts sell out. We arrived there a little before that and they already ran out of YouTiao! Anyway, we went for our favourite parts again.

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The Golden triangle of Tua Kut, Intestines and Fatty Pork! Big boner alert! There was so much meat on that bone it’s a little intimidating at that hour, hahaha. The soup here, also deliciously thick, although I’d say that it’s a little more on the salty side and less sweet. I’d say the meat here tastes somehow lighter than Seng Huat. They too serve this with soy sauce and chili. The reason I keep mentioning this is apparently if you go to the original BKT Teck Teh run by Mr Lee’s grandson, you don’t even get any condiment at all. We still want to go there though one day to try it out.

So these are the 3 BKT restaurants we have tried so far, there are many more on the list, which I’m sure I’ll blog again when we accumulate enough hehe.

So how big a BKT fan are you and do you have a favourite Klang BKT restaurant? All suggestions are welcome!

Restoran Bah Kut Teh Mo Sang Kor
41 Leboh Bangau, Taman Berkeley,
41150 Klang, Selangor.

Restoran Seng Huat Bak Kut Teh
No.9, Jalan Besar, 41000 KLANG
Selangor Daru Ehsan, Malaysia

Restoran Chow Kiat
Jalan Kapar, Kawasan 18,
41400 Klang, Selangor

Nepali Private Kitchen, delicious homecooked Nepalese fare

Authentic Nepalese cuisine is not that easy to find in Klang Valley. A quick google search turned out less than a handful of them and the top result is the now-defunct Restaurant Nepal, which I’ve visited numerous times. But what if I tell you, you can now dine at a Nepalese couple’s cozy home for just a small price?

Yes, finally there’s another place for us to satisfy our momo craving, although it is only available for group booking. You might want to start gathering your troop for this.

Knowing my love for Nepalese food, Cheng Yi sent an invite to the test run of the aforementioned Nepali Private Kitchen. What is Private Kitchen? Well, this trend has been around for a couple of years and this enables home cooks to open up their own place to host friends or strangers. I used to run one myself and had to stop because I can’t fully commit to regular hosting. So you know how precious this opportunity is.

So one steamy hot afternoon Kevin and I found ourselves in the lovely home of the Sherchans. Both Mr and Mrs Sherchan can cook! We were first greeted by this humungous platter of meat.

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This is Mr Sherchan’s Gurkha BBQ, featuring an amazing spread of bbq meats, accompanied by Mrs Sherchan’s superb chutney. Oh ya, this meal is definitely Non-Halal, much to our delight. Note that this is not part of their regular menu, but can be requested at a separate cost.

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We were served quite a few starters. This is Pyazi, crispy onion fritters. Kevin being onion crazy gobbled these up with gusto.

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Sadeko Badam, a spicy peanut salad that combines ingredients such as cucumber, tomatoes, red onions, chili, peanuts and herbs.

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And of course, the amazing momos! These are filled with pork, which is a bonus. I’m definitely a dumpling monster as I’m pretty sure I had about a dozen of these. Extra delicious with the homemade chutney. If they sell these, I’d buy them in bulk.

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Another dish I really liked was the Karela Ko Achar. Underneath the crispy anchovies, soft bittergourd marinated with strong spices. Yes, it’s bitter but the flavours combination is rather addictive. I think during the supperclub they might serve a different variation of this dish because not everyone eats bittergourd. Lucky we got this version!

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As a fan of potato I was delighted to taste this dish, Alu Ko Achar. The potatoes here are cooked with a myriad of spices and then seasoned with lime/lemon juice, hence it has a dinstinctive tang. Brilliant way to encourage more potato consumption. I want to try making this one day too.

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Oh by the way, if you are a fan of spice you must absolutely try the Nepalese chili, Dalle Khursani. Don’t be fool by its cute round shape, it’s fiery!

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The star of the meal would be the Thali set. A very traditional Thakali meal and a hearty one at that. They would be serving this on authentic brass Thali serving ware. Basically, there are a few types of side dishes accompanying the rice. Let’s break it down.

Kukhura Ko Masu is non-creamy chicken curry cooked with fresh spices. Very moreish. The Machha Ko Jhol or Nepalese fish curry  is mustardy, tangy and definitely umami. The fish here is siakap, which to me is an unusual choice for curry but I enjoyed the tender flesh. And next to the bowl of fish curry, a creamy bowl of the best dhal you’ve ever eaten in your life. It’s unlike the Indian version, almost akin to red bean soup with its thickness and creamy consistency. Yum.

The other side dishes included Alu Ghobi (Potato and Cauliflower “curry”), Sauteed Green, a Savoury homemade Plum Pickle, and this lovely pickled radish, Mula Ko Achar.

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It’s a feast! The side dishes may vary from time to time. There’s even a Tomato char which I also enjoyed.

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And then Mr. Sherchan brought us another Gurkha specialty, a delicious pork curry with tender pieces of pork and amazing depth of flavours. This dish is not included in the Supperclub menu, but just s testament how well the Sherchans can cook! Recipe of this too please!

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Last but of course not the least, homemade Yoghurt served with Almonds, Mango bits and special Nepalese sweet. I love Nepalese dessert and polished up Kevin’s portion too.

Thank you Mr and Mrs Sherchan for your fantastic hospitality and amazing food. We want to try to get a few people together and do this again. The location is somewhere in Sunway, and they cater for groups of minimum 6 and maximum 12. It’s priced at RM70 per head for 3 starters, Thakali set and dessert. If you are interested, do make your reservation through Cheng Yi at 012-3240988 or John Sonam at 012-4152512.

 

Send A Special Shout-Out To A Loved One Via #Nutellamessenger

Remember Nutella’s #YourNutella campaign that took place last year? Well, after its immense success where fans were able to get their names printed on a jar of Nutella, the popular breakfast spread brand is back to exhilarate fans once again by bringing forth #Nutellamessenger, a newer, more uplifting variant of #YourNutella.

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#Nutellamessenger allows fans the opportunity to customise their own jars of delicious and creamy hazelnut spread with a personalised message for either themselves or a special someone.

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How to get your hands on one of these?

    1. Be on the lookout for Kombi vans stationed at various shopping malls to purchase the limited edition customised Nutella jars from them. Which malls, you ask? Well, you can head over to IOI Mall from 17 to 19 February, One Utama from 24 to 26 February, and Sunway Pyramid from 1 to 5 March.

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    1. No time to head to the malls? You can also generate customised labels for the Nutella jar online (https://my.nutellamessenger.com/) and at selected supermarkets (https://my.nutellamessenger.com/locations). You can also use this opportunity to come up with motivational messages for yourself. This way, whenever you see the jar with your message of choice on it, you’ll feel inspired!

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And if you want to do this for someone special, and stand a chance to make this a TRULY special moment for someone important your life, #Nutellamessenger is at your service! To kick things up a notch and stay true to what this campaign means – spreading positivity and joy to others, Nutella will be hosting an uplifting online contest as well and here’s how it works.

THAT’S RIGHT, I’M DOING A GIVEAWAY! (Sorry for shouting)

Eyes on the Prize

You get a customised jar of yummy Nutella with the dedicated message printed on it. There will be 5 lucky winners! How amazing is that? And there’s more! The best entry among the 5 winners will also be given an added surprise as the personalised jar of deliciousness will be hand-delivered in a fun and unconventional way to your loved one. They will be surprised with a special performance and have their message serenaded to them by talented local buskers!

Join in the fun and take part in the #Nutellamessenger contest

The mechanics are simple – all you need to do is share an inspiring story (in no more than 300 words) of someone you care about and you’ll already be in the running! Since this is the digital age, a captioned photo or video (no longer than 30 seconds) capturing inspiring moments with loved ones are also accepted. You will also need to state what message (within 12 characters) should be featured on the jar, and to whom the jar would be dedicated to in your entry on this page (as a comment).

For example, you can upload a picture of your father being woken up to a homemade Nutella sandwich and say that the message you want on the jar is ‘love u dad!’. You will also need to remember to include these hashtags: #Nutellamessenger and #NutellaSEA in your entry.

A personalized jar of Nutella would make a perfect gift for your loved one as it is delectable and the message would capture the essence of your bond. So, what are you waiting for? Participate now and surprise the one you love.

Naturally, terms and conditions do apply, so here they are:

Contest Disclaimers

1. Contest is sponsored by Nutella SEA
2. Contest will run from 20 February 2017 to 20 March 2017. Submissions after 20 March, 11.59 p.m., will not be accepted.
3. Participants must be aged 18 and above.
4. Winners chosen will be at the sole discretion of us unless stated otherwise
5. Participants of the contest must be Malaysian citizens or permanent residents of Malaysia
6. Prizes will only be delivered within West Malaysia
7. The prize is non-transferable. No substitution or cash equivalent of prizes is permitted.
8. Nutella SEA reserves the right to terminate, suspend or amend the contest, without prior notice.
9. By participating, each entrant grants Nutella SEA permission to use his/her name,
submission details, and comments for publicity purposes.
10. Messages for winners cannot include the following:

 Maximum message length is 12 characters inclusive of spaces
 No endearments are allowed
 No vulgarities will be accepted
 Capital letters will not be accepted
 Numbers will not be accepted
 Symbols allowed are ‘ ! ? #
 Only English and Manglish messages are allowed
 Nutella SEA has the right to reject name or words that are deemed offensive and
unacceptable
 Words or Name related to Religion are not allowed

For more information about the campaign and activities, visit our facebook page at

https://www.facebook.com/NutellaMalaysia/.

Looking forward to receiving your entries!

CNY Menu at Dynasty Restaurant, Renaissance Kuala Lumpur

It’s now less than one week to Chinese New Year, the year of Rooster. How’s your preparation going? Have you been cleaning up a storm? Baking Chinese New Year cookies? Most importantly, have you decided whether you’ll be eating at home or eating out for the festive period? Well, here’s an option for you, celebrate it at Dynasty Restaurant, Renaissance Kuala Lumpur. Executive Sous Chef Kok Chee Kin and his team have specially created Festive Menus that will showcase the finest flavours of Cantonese cuisine from 11 January to 11 February 2017.

“Cantonese cuisine is famously subtle and the cooking techniques are kept simple, guests dining at Dynasty Restaurant will be treated to an interesting array of intrinsically light on the palate dishes whilst emphasizing on a distinct primary flavour” – Chef Kok

We were invited to a review session along with the media and bloggers and first impression of this restaurant: it’s warm, spacious, and definitely inviting with definite oriental touches everywhere. There is even a feature wall with all their past MIGF trophies.

The Festive Menu here features their Treasure Pots (Poon Choi), set menus range from 2 persons to 10 persons with the price range starting from RM288nett to RM3288. We were treated to the Fortune Set which is priced at RM2088 for 10 persons.

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Yee Sang is Dynasty offers 6 types of Yee Sang, all featuring a colourful mixture of raw fish or other exotic seafood served with crunchy vegetables, crackers and condiments. You can choose between Salmon, Fruity Fiesta, Jellyfish, Lobster & Salmon, Yee Sang of 5 treasures and Mini Abalone & Salmon. The fortune set comes with a Salmon Yee Sang so that’s what we had.

Auspicious wishes must be said when tossing the Yee Sang, and the higher you go, the better the luck! Of course in this state of economic most of us wouldn’t mind having more money for the new year. The Yee Sang is on the traditional side, I liked the balance of sweet and tangy in the sauce and the distinct aroma of mandarin peel.

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Next on our table was the Fortune Combination Platter, which comes with four types of hot appetizers -deep fried roll with crabstick and salted egg, money bags, gold ingot with dried oyster and stir fried scallops with asparagus and XO sauce. And why is there Crayon Shin Chan on our plate? Hehehehe actually it’s a rather cartoon-like sculpture of one of the Fu Lu Shou Deities, I’m going to guess it’s Fu (Prosperity), as we have lots of golden morsels here resembling money. I quite like the gold ingot with oyster, though the scallops would have to be my favourite.

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Our soup course was a Ying Yang scallop soup with dried seafood. It’s packed with different seafood and the soup itself is pretty light, best enjoyed with a touch of vinegar.

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The next dish was a pleasant surprise for us, the Dynasty Treasure Pot of Prosperity (RM428nett for 5 person) with whole sun-dried scallops, tiger prawns, siew yoke, fish maw, stuffed dried oyster, fresh scallop, flower mushroom, fu kwei abalone, farm chicken, roasted duck, money bag, sea cucumber, fish stomach and coral clam. Everything is cooked in this umami superior stock, for that extra decadence.

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I always love a simple steamed fish and this Tiger-dragon Grouper here is steamed whole with superior soy sauce, topped with scallion and ginger. The flesh is so soft and the sauce is a good mix of savoury with the natural sweetness of the fish. Yum!

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Dynasty does serve pork and what’s more decadent than a whole Braised Pork Knuckle? Here, it’s served with mushroom and sea cucumber. The pork knuckle is fork tender with gelatinous fat layer and skin. It’s heavenly! Personally, I’m not a huge fan of sea cucumber, though they did cook this well, with a slightly chewy texture whilst taking on the flavours of the broth. Buried at the bottom were some iceberg lettuce, which soaks up that delicious meaty broth too.

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Wok Fried Glutinous Rice with Waxed Meat might look like Lap Mei Fan, but it’s a whole different ballgame. The rice grains were definitely toothsome, aromatic; and there are plenty of waxed meat to go around. Both of us had seconds!

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The Golden Prawns with spicy minced garlic got us hesitating because of the shells, but then again the shell took on a delicious flavour you would want to suck on. The prawns are cooked to perfection too. How do you like to eat your unpeeled prawns by the way? My party trick is to just bite the whole thing then separate the shells with my tongue. Yes I know I’m lazy.

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After all the rich dishes, it’s nice to have a warm tong sui to refresh ourselves. We had the Double-boiled dried bamboo cane with aloe vera, fungus and tong yuen. The tong yuens are filled with either red bean paste or sesame paste. I love the bits of aloe vera and fungus, always a winner in my book.

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There were also four types of Dynasty’s fortune pastries for us to indulge, and I liked the Nian Gao best.

Thank you Dynasty Restaurant for hosting us!

For reservations or more info, please contact 03-2716 9388 or email rhi.kulrn.fb@renaissancehotels.com.

Dynasty Restaurant
Level 1, East Wing, Renaissance Kuala Lumpur Hotel,
Corner of Jalan Sultan Ismail & Jalan Ampang,
50450 Kuala Lumpur, Malaysia.
(Parking rate: RM10 flat rate for diners)
03-2716 93
Website: http://www.klrenaissance.com

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!