Maui Jim Sunglasses x Malaya Optical

Thanks to my severe Myopia, I’ve been in and out of mostly healthy relationships with numerous Optical shops everywhere. Though being invited to a Sunglasses event was the coolest and the least un-nerdy experience. Such experience was given by Malaya Optical at Damansara Uptown, thanks to the Malaysia’s Hottest Bloggers. We were there to check out the new range of Maui Jim Sunglasses which landed on our shore not too long ago.

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Maui Jim started out in 1980 as a small company selling sunglasses on the beach in Lahaina on the island of Maui, which is part of the Hawaiian islands. Maui is one of the lushest, most vibrant places on earth. Yet its intense sunlight can be quite harmful to the naked eye, which in the long run could hide the beauty of the island.

And so Maui Jim developed their revolutionary PolarizedPlus2® lens because they recognised a blue ocean market for technology that could combat intense glare and harmful UV while bringing the brilliant colours of the island to life. These lenses provide provides greater colour, clarity, and detail, while shielding your eyes from glare and harmful UV.

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Maui Jim’s patented multi-layered lens design allows more usable light to be transmitted to the eyes, resulting in unrivalled visual acuity, contrast and colour are the exquisite results. This allows the user to experience deeper, more saturated colours and higher levels of contrast in any environment.

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Maui Jim sunglasses are recommended by the Skin Cancer Foundation as an effective UV filter for the eyes and surrounding skin because the patented PolarisedPlus2® lens technology can eliminate 99.9% of glare and blocks 100% of harmful UV rays. It is the only premium sunglasses brand carrying the Skin Cancer Foundation’s seal of approval.

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Available in four lens colours, Maui Jim® offers an option for every level of light. The Neutral Grey lenses offer contrast and the highest available glare reduction and are suitable for all light conditions, especially bright, direct sunlight. The Maui Rose® lenses offer the sharpest contrast and image resolution. They are excellent for fast action activities, overcast or foggy days. There are HCL® (High Contrast Lens) Bronze lenses, which offer enhanced contrast and are ideal for hazy and low light conditions. The new HT™ (High Transmission) lenses are perfect for variable and low light conditions, haze, fog, or overcast days and feature a flattering palm tint without a distracting yellow cast.

Today, Maui Jim offers over 125 styles of sunglasses, 100% of which are polarized and protect from 100% of UVA and UVB rays, with Polarizedplus2® Lens Technology for brilliant colour so every detail is crisper and cleaner and without glare or harmful UV.

For more info, head over to http://www.mauijim.com

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Malaya Optical only hires qualified optometrist who will examine not only examine, but also advise on the condition of patients’ eyes, and are trained to recognise diseases of the eye, such as glaucoma and cataract, as well as general health conditions such as diabetes.

Optometrists in Malaya Optical especially in their HQ Damansara Uptown are aided by many state of the art instruments such as Slit Lamp with Optical Digital Zoom Camera by Nikon (to examine contact lenses fitting and cataract),  Non Contact Relax Tonometer by Reichert (to examine Inter Ocular Pressure, IOP or Glaucoma),  High Definition Digital Retina Imaging by Canon (to examine Diabetic Retinopathy, Macular Degeneration  or Retina Atrophy), Zeiss iProfiler Occular Wavefront Aberrometer, Autorefractometer, Atlas Corneal Topographer, and Keratometer (to examine Refractive Errors to 0.125 Diopter and also Corneal Curvature for better fit of soft or RGP contact lenses), Zeiss Relax Vision Terminal (to examine pupillary distance and multi-focal precision fitting height) and more.

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Apart from Maui Jim, the boutique carries a huge range of eyewear collections from designer frames to branded sunglasses such as Swiss flex, Wolfgang Proksch, Mykita, Coppe Sid, Derek Lam, Marc Jacobs, JF Rey, Calvin Klein, Whiteout & Glare, Blackfin, Less Than Human, Unodstrial, Tag Heuer, Oakley, Markus T, Moschino, Lafont, ByWP, Parasite, Boz, Round Frames, Retro Frames, Anitque Frames, Aha, Benetton, Burberry, Bywp, Coach, Emporio Armani, Fendi, Giogio Armani, GF Ferrer, Haus Marke, John Richmond, Max Mara, Miu Miu, Moschino, Nike, Prada, Paris Hilton, Robert Marc, Romeo Gigly, Rudy Project, Sama, Victor Rolf, Vivien Westwood, Zero Rh, Andy Wolf, Bevel, Blackfin, Boz, Byblos, Coppe + Sid, Derapage, Derek Lam, Dun, Dutz, Eco, Envisu, Face Font, Ferragamo, Frank Kids, Free Form Green, Gotti, Hana, Lotto, Metzler, Modo, IC Berlin, Parasite, Noego, Paul Smith, Perfect Number, Plasta, Ultem, Superdry, Staffan Preutz, Synergi, Spvvyi, Salt, Carbon Fiber, Undostrial and many more.

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Thanks for having us!

Malaya Optical outlets are located at:

Damansara Uptown
71, SS21/37 Damansara Uptown, 47400 Petaling Jaya, Selangor
Tel: 03-7728 0228/03-7710 8550
Operating Hours: Monday-Saturday: 10.30am – 9pm, Sunday: 10.30am – 7pm

Subang Jaya
C5, SS15/4d, 47500 Subang Jaya, Selangor
Tel: 03-5631 3328
Operating Hours: Monday-Saturday: 10.30am – 9pm, Sunday: 10.30am – 7pm
Facebook: https://www.facebook.com/malayaoptical
Website: http://www.malayaoptical.com

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Panasonic Cooking Workshop: Creating Colourful Flavours

It seems that everytime I’m at a social event, someone is bound to come up to me with these “I have not seen you for the longest time! Where have you been?!”. Well, I have not disappeared, just that I have not been receiving much of invitations to these (*hint**hint*), and frankly I’m not that interested in meaningless activities when I could be doing something else more interesting, like watching Netflix (hehe). But if it’s a cooking workshop, you bet that I’ll try my best to get there.

Well, the stars aligned last week and I had the opportunity to attend a cooking workshop hosted by Panasonic and Le Creuset at the Panasonic Home2Com Solution Center. The workshop was held in conjunction with the release of the Panasonic Cubie Oven.

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Cubie? What a cute name right? Stems from the term “cubical”, with connotations of “small and compact” in its size, the design of this oven is focused on assisting young and urban families to make quick and healthy meals.

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With this oven, we can use different modes such as steaming, healthy frying, baking (roasting) and fermentation. Amazing right? Well during the workshop we had a couple of dishes to make, guided by Chef Chin Pei Ling, who has a hand in creating many dishes using the Cubie.

We first started with our dessert, the Mango Passionfruit Crumble. Interestingly this is a combination of cake and crumble so we had to do the cake base first.

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Cake base was very standard, beating the sugar and butter together until pale, then add egg, vanilla extract, milk and then flour and baking powder.

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Handmixer makes it so much easier.

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Look at everyone focusing on their creation.

The next 2 steps included mixing cut up mango with sugar, corn flour, lemon juice then top with some passion fruit. Great tropical flavours.

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The 2 Kellys at work. At that stage, we already had the fruits on top of the cake base and I was getting started with my crumble.

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With the crumble, it’s just mixing the flour, rolled oats, almond flakes, sugar and melted butter until crumbly and then spoon over the top.

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Check out our beautiful Le Creuset Mini Cocottes! Love the candy colours.

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Time to send it into the Cubie! Using the convection mode we baked this for around 25 in 180C. Preheating was done prior to this (not all modes requires preheating by the way)

We then moved on to our main course, Roasted stuffed Chicken with Sundried Tomato Pesto and Seasonal Root Vegetables.

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Chef making our Sundried tomato pesto, plenty to go around in the group.

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While we busy ourselves cutting vegetables…well… and taking photos.

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Expertly tying the chicken up. Haha. The pesto was spread on the meat side of the deboned chicken thigh and then asparagus, mushrooms and carrot placed on top.

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Final Seasoning! This time we used the Le Creuset Rectangular Dish to house the veggies and the chicken. This is a great size for couple portion.

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Before roasting the chicken, my dessert has to come out! Looking good! The Chicken is roasted at maximum heat, 230C for around 25 minutes as well for a beautifully browned top.

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Not long after, our chicken is done too. Can finally let my hair down, literally.

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Gorgeous!

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It sure was a useful and informative little workshop, although it would have been useful to include other functions of the cubie too as I was most looking forward to seeing how the steaming function works. But nevertheless, the demonstration of the oven was helpful for us to understand how a compact oven could work for a small size family. The chicken was devoured straight away by Kevin and I but I had dessert for days!

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Err… just a testament of my social awkwardness haha.

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We each received a lovely bouquet from Happy Bunch for attending the workshop, how thoughtful!

Well, now that I have my own Cubie oven, I’ll be sharing more recipes soon! Is there anything particular you would like to see?

For more information on Panasonic Cubie Oven, hop over to their website, or check out Panasonic’s facebook page. Thank you Panasonic and The Cooking House for a fun workshop!

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

Upcoming Event – Toast The Macallan

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Toast The Macallan lands on our shores for the very first time, featuring a pop-up exhibition-styled event that will be taking place at the Ritz-Carlton Kuala Lumpur, from the 26 September to the 1 October 2016.

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The event is a global circuit created by The Macallan that promises a unique experience for guests unlike any other. Toast The Macallan is an experiential stage where guests not only learn about the whisky and brand thru a lively and entertaining whisky tasting session, but also get to savour the range of The Macallan whisky including The Macallan’s newest series dubbed the Trilogy, which consists of, The Macallan Fine Oak 12 Years Old, The Macallan Sherry Oak 12 Years Old and its latest expression The Macallan Double Cask 12 Years Old.

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“The Macallan has been the leading brand in the single malt category and we are very excited to introduce our newest range, The Macallan Trilogy. This platform would allow consumers to experience what The Macallan really stands for and why our whiskies are exceptional in its class” explains Chief Representative of Edrington Malaysia, Mr Edwin Yeo.

This prestigious experience will be held over six (6) consecutive days at the Ritz-Carlton Kuala Lumpur and will be hosted by The Macallan Brand Trainer, Keith Nair and Brand Advocate, Randall Tan.

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So how can you attend this event?

This ticketed event is priced at a very affordable RM50 nett per person, which includes a whisky tasting flight of the brand’s range of signature single malts, entry passes to the exhibition area of The Macallan range display and The Macallan lounge where you get to enjoy some custom-made cocktails. Do keep in mind that this is not a “yum seng” event where the objective is to drink till you’re happy, but rather a more sophisticated whisky tasting masterclass where you savour each sip of the different variants, and enjoy some cocktails in the lounge.

Here’s a look at the Toast The Macallan event last year in Hong Kong.

 

GIVEAWAY!!!

I’m giving away a pair of tickets to the Toast The Macallan session on 1 October 2016 (Saturday) from 2.00pm – 3.00pm at the Ritz Carlton Kuala Lumpur.

To win, simply answer this very simple question:

Name the three (3) whiskies in Macallan’s newest series dubbed the Trilogy:

  1. _______
  2. _______
  3. _______

 

Send your answer along with your full name (as per NRIC), contact number and email address to myhotbloggers@gmail.com

Giveaway end on 22 September 2016. Winners will be notified by 24 September 2016. Winners must be age 21 years and above. Terms and conditions apply. Judge’s decision is final and no correspondence will be entertained.

 

So if you’re a whisky lover, don’t miss this opportunity to experience a one of a kind whisky masterclass and cocktail!

To book your tickets and find more information about Toast The Macallan:-

Venue: The Ritz-Carlton Kuala Lumpur

Date: 26 September 2016 to the 1 October 2016

Buy your tickets here: http://www.eventbrite.sg/o/the-macallan-malaysia-11263789437

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Georgian Wine Tasting with Eurasia Trading

In my lifetime of wine drinking, I have to say I’ve never had the pleasure of tasting Georgian Wines. So it was an eye-opening (palate opening, more accurately) experience when I attended an intimate wine tasting session organised by Eurasia Trading at The Barn, Mont Kiara. Little did I know, that the wine of Georgia has been popular among the post-Soviet Union countries for many years. It is only in the recent years that Georgian wine expanded its markets and introduced the rest of the world to this unique variety of semi-sweet wine.

Georgia is often called “The Cradle of Wine”, with the earliest artifact of viticulture being 8,000 years old. The climate of Georgia is marked by sunny summers and frost-free winners, and the presence of natural mineral rich streams and the Black Sea makes the soil fertile, creating ideal conditions for vine cultivation. There are over 500 traditional grape varieties in Georgia, and around 10% are used in commercial wine making.

The traditional method of winemaking in Georgia involves crushing the grapes and pouring the mixture into a Kvevri, a clay jar resembling the shape of an amphora, for fermentation. The period of fermentation generally goes up to around 2 years. This method gives the wine a firm tannic texture and ensures a longer shelf life without any artificial preservatives.

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And that brings me to the story of Eurasia Trading. Long story short, Elya Tleuzhanova from Kazakhstan met Malaysian-born Stanley Chee and sparks flew, they are now happily married and started this company together as they share a common interest in fine wine. Thanks to them, we are now able to enjoy the delicious Georgian wine as well.

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There are currently 5 different wines under Eurasia Trading, and I can first tell you that these are great for those who tend to avoid dry or full-bodied wines. The wines are naturally semi-sweet obtained through temperature control settings in order to stop fermentation process and keep the natural sugar level.

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As I arrived at the event slightly late following a food review earlier in the evening, I managed to catch the tail end of it and tasted some of the wines. First is, of course, the Alazani Valley White. Made with a mixture of Grapes called Rkatsiteli, Kakhuri Mtsvane, Tsitska and Tsolikouri, this wine has an intense straw colour with the aroma of citrus and honey. Very delicious and fruity, best served with cheese, seafood and even spicy food.
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Here I was caught sipping on the Alazani Valley Red Semi-Sweet Wine. Made with Saperavi, Aleksandrouli and Odjaleshi grapes, this one has a rich garnet colour, and while nosing it releases aromas of blackberry and cherry. The taste is harmonious, balanced with a pleasant fruity freshness and a long finish. It caught me by surprise as I didn’t expect it to be this sweet. Certainly very different from the Red wines we usually get here, and I’d be happy to sip on this along with some fruits and maybe more cheese.

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Some of the finger food at The Barn to supplement the wine tasting experience.

My favourite is actually the Rose, however, as it is the least sweet of the lot (yes I know I’m kinda fussy with my wine). Made with Saperavi, Muscat and Mtsvane, its gorgeous redcurrant colour was reached through special technology, when grape skin is the leg for contact with grape juice for maceration for about 8-10 hours. This wine has velvety, fruity taste, with light flavour of May roses (according to its description, I have not developed palate fine tuned enough to detect the month of the roses).

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The 2 wines that I missed out on tasting was the Kindzmarauli, another Red made with Saperavi Grapes, a saturated garnet-coloured wine with an elegant bouquet of pleasant varietal fruit. The taste is harmonious, balanced, with aromas of blackberry and blackcurrant. The other was a Red Moscato, made using a unique antique method, keeping the 8000 years of Georgian winemaking traditions. Dark garnet coloured wine is enriched with the pleasant aroma of rose, blackcurrant and cherry. It is characterised by long-lasting, well-balanced ending with fruit tones and pleasant sweetness.

Do bear in mind that the alcohol content of these wine is generally a little lower due to the higher sugar content (most of them are around 11.5%).

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Here Poesy and I caught having a somewhat animated conversation over something. Thought I’d insert the photo because I like my hair here.

To order and for more information, simply head over to their website https://www.eurasia.my/. You can buy online using PayPal, credit card, debit card or bank transfer. They will ship to all cities in Malaysia and it usually only take 1 to 4 working days. And here’s something even better: I have a promo code for you! Use “KELLY10” when you check out and receive 10% off (valid until 9th April).

Thank you, Elya and Stanley for the wonderful introduction to Georgian wines.

Celebrate the Festive Season at Traders Hotel

A quick glance at the calendar tells us there’s only a few sleeps left to Christmas, and few more til 2015 draws to a close. I know I say it every year, but it’s still amazing how the time flies, or is it just plain scary? Either way, we still gotta celebrate the festive season and if you want to do it in style, you might want to consider Traders Hotel.

Starting with Sky Bar, one of the most iconic bar in KL with the most magnificent view, and for this festive season they have created 2 delicious cocktails, and you can sip merrily while waiting for the fireworks, which by the way, best view from Sky Bar itself.

Let’s take a look at Gobo Chit Chat, their all-day dining restaurant. I’ve done several reviews for the buffet and the food is generally good. There will be special festive items available for Christmas Eve Dinner, Christmas Day Brunch and there’s a not-to-be-missed New Year’s Eve Seafood Dinner as well. I shall let the food photos do the talking then.

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There will be these Crustaceans…..

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My favourite type of Shellfish..

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Sashimi galore.

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Can’t go without Roast Turkey for Christmas, of course. But if you have a hearty appetite, you will enjoy the red meats too.

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In fact don’t skip the Beef Wellington, it’s gorgeous.

p1200016202There’s also some Lamb with all the trimmings.

I shall also show you some of the hot dishes, ranges from Chinese, to Indian, to general Western:

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And of course, the desserts, to spread the Yuletide Joy:

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For even more of a premium experience, head over to Gobo Upstairs Lounge & Grill for their Christmas Eve or New Year’s Eve Dinner. The kitchen team has curated a set menu, you can have either 3-course or 6-course for Christmas Eve, and for New Year’s Eve you can even have up to 8 courses! Here are some of the dishes we sampled.

The Chestnut Soup. It was delicious and gave me a warm fuzzy feeling.

 

Deconstructed Seafood Tartare

Blue Swimmer Crab Meat served with Ahi tuna, fish cracker, black caviar and compressed honeydew. As oceany as it could get with all that exciting components.

Turkey Breast with Mascarpone, brussel sprouts and apple stuffing with cranberry sauce. Almost too pretty to eat. Love the pairing of mascarpone cheese with the otherwise bland turkey breast. Good thing they managed to keep it nice and juicy too, given how tough it is to perfect turkey.

Black Angus Fillet, aged 150 days. Amazing cut of meat, served with brussel sprouts, pomme puree and sauteed vegetables. Pure bliss.

Blueberries Almond Tart with rum & raisin ice cream, pot poached blueberries compote, raspberry volcano sauce and sprinkled with sea salt. Complete with some dry ice to for the wow factor.

D’Indulge – chocolate indulgence, gold flakes, meringue ring, crumble cookies soil, pistachio-coated cherries and mini vanilla cone ice-cream with raspberry sauce. Look at that shiny ganache!

For more information on the Christmas Menu, check out the hotel website, www.tradershotel.com

TRADERS HOTEL KUALA LUMPUR
Kuala Lumpur City Centre
50088 Kuala Lumpur
Tel: 03-2332-9888
Fax: 03-2332-2666
email: thkl@tradershotels.com
website: http://www.tradershotels.com

Triumph Finds The One For You

[Sponsored Post]

How many of you are guilty of not getting your bra fitted regularly? According to a survey conducted by Triumph International, Malaysia’s leading lingerie brand, 7 out of 10 women would wear the wrong size bra and many are clueless on the right ways to find a bra that fits perfectly. What are the consequences of wearing the wrong sized bra? Apart from not having the perfect elegant look for your outfit, there can also be health risks like bad posture, sagging breasts, back/neck/shoulder pain, and even things like scarring of your breasts. Scary right?

Just as important as choosing a life partner, finding THE perfect bra is crucial for every woman. And recently Triumph has launched its “Find the One” Short animated movie that brings to life the magical experience of finding the perfect fitted bra. Here’s the very much Disney inspired musical with a lovely song:

The launch was set at Blue Concourse of Sunway Pyramid, where the area was turned into a fairy tale setting, with triumph products displaying for our viewing and shopping pleasure.

The gorgeous Daphne Iking hosted the event, and shared with us some benefits about finding the right bra through her own experience. With this campaign, Triumph hopes to address the various concerns that Asian women are facing while searching for a bra with the perfect fit for themselves.

To our surprise (pleasant, of course), the animated movie came to life when the 3 girls appeared on stage and started prancing around the concourse.

Daphne Iking was soon joined by supermodels whom also talked about how a perfectly fitted bra gave them more confidence.

After the formality, we had the opportunity to spend some time with the fitting expert for a free fitting consultation. My last fitting was several months ago, so nothing much has changed, though I was recommended a few very pretty bras to complement my body type. We also did some measurements to find my bust age and I’m glad to report that my bosoms are keeping young and healthy.

Personally I’ve always been a fan of Triumph lingerie and I’ve been wearing them since high school. Since I’m not particularly blessed in that department, I’m really impressed to find that the Maximiser collection really delivers its promise. I usually don’t like to wear push up bras, but these are really comfy. A great secret weapon to have in my wardrobe for sure.

Here are some tips for you to find your perfect fit:

Starting from 21 September 2015, Triumph launched a fitting campaign nationwide, targeting to fit 50,000 women across Malaysia ensuring they find the right fitted bra. Every woman who visits any Triumph Boutiques or counters will receive a free fitting consultation conducted by Triumph professional fit experts. From measurements of the correct bust size to finding your actual bust age and body shape, the comprehensive fitting consultation will help women find their perfect one!

So visit your nearest Triumph Boutique/Counter today!

For more information about “Find The One”, please visit Triumph Malaysia

Taste MIGF 2015 Gala Launch

Several weeks ago, we attended the Gala Launch of the Taste MIGF, held at the Berjaya Times Square Hotel Kuala Lumpur. This was the first time at this venue as previous years it has always been held at Sunway. The more central location certainly has its advantage and it seems that this year it’s also bigger and grander. Of course, we are also biased due to the awesome theme this time: Galactic Chefs: 2015 A Food Odyssey.

During the Gala Launch, we were given a few booklets to purchase tasting portions of food and I also had a little scoring sheets for various categories. So off we went looking around the stations to be enticed by all the participaing restaurants. These restaurants will serve special Festival Menus throughout the month of October, and this year there are 26 of them in total: Samplings On The Fourteenth, Iketeru, Graze, Dynasty, LTITUDE Restaurant Bar & Lounge, Imperial Rama, The Olive, Lafite, Shang Palace, Qba Latin Bar & Grill, Aliyaa Island Restaurant & Bar, Busaba Thai, Dewakan, Enak KL, Maison Francaise, Marini’s on 57, Minori, Neroteca, Nerovivo, Ruyi & Lyn, Soleil, Tanzini, The Oak Room, Vineria.IT, Yezi and Zender’s Restaurant & Bar.

So let’s take a look at some of the dishes we had the opportunity to taste:

Ruyi & Lyn

You might have already seen these pretty miniature “sushi” on Instagram, that’s right; that’s indeed a miniature Nasi Lemak with all the trimmings. Gimmicky it might be, but the flavours are good.

Sampling on the fourteen

We had the Foie Gras terrine from this station and boy was it good! Highly biased because we love our livers.

Lafite

Some Molecular Gastronomy at play here. We had the duck liver terrine with port wine jelly (the brownish tube on the spoon).

A little Red Meat to entice the carnivores.
Lovely Juicy Scallops
Nerovivo: Arancini
Nerovivo’s take on Tiramisu

 

Imperial Rama’s Decadent Chicken Abalone soup, which happened to be one of our favourites of the night.
Deep fried goodness from Enak KL
More Foie Gras, this time by Maison Francaise, was another hightlight for us.
Thai Rice Dumplings stuffed with minced chicken,  from Busaba Thai
Mini Tacos from Qba
Interesting looking Kuroi Karaage from LTITUDE Restaurant & Lounge.

For us the clear winner would be everything from Dewakan:

Roast Mushrooms: Super pretty starter, don’t you just love the whole rustic feel?
Pulut Ice Cream, Gula Melaka, Meringue. Definitely the winning dessert.

Each station also made plenty of effort dressing to the theme and our favourite would be the Tanzini Station, adhering perfectly to the Galactic theme:

The opening itself featured an MIGF spaceship, from which MIGF Organising Chairman Dato’ Steve Day and the Festival Master Chefs disembarked, amidst resonating applause from the crowd. “Fabulous food, fun, friendship and fellowship – this is what MIGF represents,” declared Dato’ Steve in his welcoming speech.

The Chefs participating this year also did a little on the stage and striked their poses before taking their place on the side of the ship flanked by stilt-walking aliens and galactic storm troopers. Festival Royal Patron, YAM Tunku Naquiyuddin Tuanku Ja’afar, Tunku Laxamana Negeri Sembilan and Guest of Honour, Dato’ Mirza Mohammad Taiyab, Director General of Tourism Malaysia, then joined the assembly on stage to officially launch the Festival under a magnificent explosion of confetti.

As per past year, we washed down our delectable treats with plenty of wine and it was a great session catching up with fellow foodies.

MIGF 2015 will culminate with a Grand Finale at Connexion +Nexus, Bangsar South on 6th November, 2015. The full list of the participating restaurants can be found on the Festival Website; www.migf.com.