Supperclub KL, TREC

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

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

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

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

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

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

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

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

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

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

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

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So good it deserves a second photo.

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

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

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

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

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

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

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

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

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

www.supperclubkl.com

Opens 5pm to 3am daily

Donate, Support and Recycle your Old Bras with Neubodi

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

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

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

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

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

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

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

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

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

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

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Thank you Neubodi for having us!

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

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

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

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

Oriental Lasagna with Cream Crackers

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

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

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

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

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

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

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

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

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

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

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

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

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

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Our breakfast!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thank you Intercontinental for hosting us!

Tao Chinese Cuisine

Intercontinental Kuala Lumpur

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

Toast the Macallan @ Ritz Carlton Kuala Lumpur

A couple of weeks ago, the MHBs was invited to Toast the Macallan a prestigious pop-up styled whiskey tasting event held at Ritz-Carlton Kuala Lumpur, where we got to savour Macallan’s latest range of highland single malt scotch whiskies, as well as learned about the harmony behind cask and color; oak and flavor.

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It was indeed a rare occasion for me to attend an event like this, and I was glad it was Macallan, which is one of my favourite Whiskies. Arriving at the event, I spotted Spicy Sharon who was also early. We paired up to roamed around a little, and checked out the scent bar.

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After exploring the different types of scents derived from the drink, my personal preference pointed to the Macallan Double Cask 12 Years Old to be suitable to my personal taste.

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Not long after we were ushered in the ballroom for the main event. Hosted by The Macallan Brand Trainer, Keith Nair and Brand Advocate, Randall Tan, they were an entertaining pair. We were not only introduced to the history behind the Macallan brand, and also how each whisky is made. Fascinating stuff.

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Keith adds stating that The Macallan constantly reinvents themselves to not only uniquely conduct their tasting sessions in an interesting manner but also better educate consumers to understand their whiskies better and be able to differentiate one great whisky from another.

Founded in 1824 and immersed in its rich history, The Macallan has seen an increased interest in single malt scotch whisky across Asia and Malaysia is becoming one of the key countries to see a significant preference for single malts, which is an appreciated lifestyle of the affluent. With this in mind, Toast The Macallan is aimed at individuals who are brassy and keen to learn more about the esteemed single malt whisky.

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The Macallan has also unveiled its 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. We got to try all of these along with an exclusive addition for this tasting session.

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“The Macallan has always been one of the leading brands 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.

The Macallan Double Cask 12 Years Old is a single malt that tells a journey; a story that brings together two different worlds. Bringing new oak from America across the seas to Spain, the casks are crafted and seasoned with sherry before making its way back to their distillery in Scotland and left to mature for at least 12 years before harmoniously blending them with the very best sherry-seasoned European Oak Casks.

Commenting on the Double Cask, Bob Dalgarno, The Macallan Master Whisky Maker; said, “This is a single malt which celebrates the coming together of two styles to create a fully rounded and distinctive flavour.” It is often said that when two worlds come together, they create something magical and this is what the Double Cask represents.

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After the tasting session, we were then led to another room equipped with multiple bars for various cocktails or neat whisky shots (no question which one I went for of course, I always believe that you shouldn’t add anything more than a little ice to whisky to fully appreciate the flavours).

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Thank you Macallan for the wonderful evening!

 

Bitter Gourd Omelette

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

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

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

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

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

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

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

Bitter Gourd Omelette

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

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

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

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

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

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Yeap. It’s just simple as that!

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

 

Look at that wobble!

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

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

Oktoberfest 2016 at 1 Utama Shopping Centre

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

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

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

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

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

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

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

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

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

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

As well as some other brews including:

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

What’s Oktoberfest without loads of entertainment and games?

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

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

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

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

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

Some important notes to remember:

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

(ii) IC/Passport is required for registration

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

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

(iv) Buggie service will be provided

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

 

1 Utama Shopping Centre is located at:

No 1, Lebuh Bandar Utama,

Bandar Utama City Centre,

Bandar Utama,

47800 Petaling Jaya,

Selangor, Malaysia.

 

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

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

 

Remember to Enjoy Responsibly!

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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Latino Fiesta at TEMPTations and Refreshed Club Marriott at Renaissance Kuala Lumpur Hotel

I’ve always thought that Renaissance is a gorgeous hotel, it has that old world charm, befitting to its name, and you do feel a sense of luxury stepping into the hotel. Though only 2 weeks ago, I found out that it actually belongs to the Marriott group. Thanks to the kind folks at Renaissance, we were invited to the launch of the Refreshed Club Marriott.

Club Marriott is a membership programme which includes a world of exclusive benefits and indulgences at over 100 participating hotels across the Asia Pacific. For example, members can enjoy discounts at F&B outlets (30% at Renaissance KL, 20% at participating hotels), discounted room rate/upgrades, and even cash rebate for Spa. (For member enquiries please call Club Marriott KL office 0327138433)

The launch kicked off with a cocktail session at TEMPTations, and the event was officiated by the newly appointed Renaissance Kuala Lumpur Club Marriott brand ambassador Ms June Yap (Mrs Borneo World 2015/2016, Top 12 finalist Mrs World 2016). Several local personalities joined the celebration too.
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We later adjourned to TEMPTations as it was also the launch of their Latin Fiesta. Seeing the Pinatas hanging all through the ceilings and the staff dressed in traditional costumes really set the mood for the evening. The Chilean wine was flowing too, which is always a bonus.

Spanish Guatemalan Chef Pablo Crespo, sous chef at Renaissance Kuala Lumpur Hotel is obviously the brain behind the Latino Fiesta. Born in Guatemala, Chef Pablo actually studied Law, but his passion for led him down the culinary path instead. He has worked in many 5 stars hotels and fine dining restaurants, and even a 5 star cruise liner where he honed his skills in International cuisine, before deciding to move to Malaysia in 2015 to join Renaissance Kuala Lumpur.

Let’s take a look at some of the dishes available that evening:

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A row of salad, including a very delicious ceviche.

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Brazilian Grilled fish with orange sauce

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Enchiladas De Pollo (Chicken Enchiladas).

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Vegetables Parillados con Chimicurri.

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Milanesa de Res (Beef Milanesa)

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An array of toppings for tortilla chips.

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Of course, seafood of all sorts are available too.

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The main attraction seems to be the Roast Lamb.

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There are some local dishes for those who want more variety.

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And of course, desserts aplenty.

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I seem to have lost the photo of the Churros station. Yes, the churros are freshly fried here. You can choose to have the sugar coated ones, or the naked ones, to dip in chocolate and caramel sauce. Yummmmm. Love them because they are perfectly crunchy and fluffy at the same time.

You can enjoy the buffet with Latino wines and cocktails every evening too, though on Friday Saturday and Sunday there will also be a liveband. The dinner buffet is priced at RM145nett per person and half price for children between 6 to 12 years old, and it’s available until the 28th of August.

For restaurant reservations, please call 03 2716 9388 or email rhi.kulrn.fb@renaissancehotels.com. Online reservations can be made at www.klrenaissance.com/dining. Book early to avoid disappointing your palate.

Price is inclusive of 10% Service Charge and 6% Goods & Services Tax (GST). 

Facebook www.facebook.com/RenaissanceKL
Instagram renaissancekualalumpur 

Sanoook @ Sunway Pyramid West Hotel

Caleen Chua is very much a business woman. Ever since she took over the director role of her father’s Chakri group of restaurants she has not stopped refreshing the brand. First, Hwan, a specialised Thai Dessert place; a catering division for Chakri Palace; and now, her very own brain child Sanoook, inspired by her love affair with Thai and Japanese cuisine.

Located at Sunway Pyramid Hotel West, which is the new wing of the Sunway Pyramid consisting few F&B outlets, Sanoook is fairly easy to be spotted. It’s vibrant looking, with plenty of tables and lights for a casual ambiance, featuring an open kitchen so diners also get to see the Chefs in action.

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‘Sanook’ means ‘fun’ in Thai and the extra ‘O’ to represents a circle of friendship. Hence, Sanoook means having fun with friends! Caleen kept her in house Thai Chef and hired a new Japanese chef to bring a creative twist to their dishes. Therefore, most of the dishes here would have elements of both Thai and Japanese cuisine, which can be a refreshing combination when done right.

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We began our dinner with the Soft shell crab sushi (RM34.90), served with Thai Mango Chili Sauce. Soft Shell Crab sushi isn’t that uncommon in this country, but the addition of tangy sweet mango work well for the dish.

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Be spoilt for choice by this 4-season platter RM37.90 (Salmon Cream Croquette, Thai Fish Cake, Crispy Calamari, Crispy Thai Chicken Ball, Vegetarian Spring Roll). I only tried the Chicken Ball because it looked the least deep-fried, and it’s tasty with a nice kick.

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Caleen’s personal favourite is the Pan fried tuna steak with spinach & mixed mushroom served with teriyaki sauce (RM28.90). While the tuna is lovely seared on the outside with perfect pink centre, I felt the dish to be one-dimensional in taste. Perhaps a touch of citrus will lift this.

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Sanoook Salad Japanese Cucumber wrapped with Salmon, Avocado & Baked Apple (RM29.90). Love the pairing of Salmon and cucumber as always and the sesame dressing will never go wrong I guess.

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The Tom Yum Soup with River Prawn (RM23.90) here is served with the soup in Sake bottle. Good amount of succulent prawns and buried underneath, some mushrooms as well. The soup is sufficiently tangy but can be a little spicier (maybe a good idea to tailor the spice level to personal preference?).

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Another sushi arrived on the table and this time it’s Tuna Sushi served with Tom Yum sauce (RM27.90). I think the presence of Tom Yum isn’t strong enough though, maybe they should try flavour the actual sushi too for a more fusion feel.

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This has to be the first time I’ve tried Wonton served in Thai Coconut Soup with Chicken (RM16.90). It’s a basically modern or fusion take on Tom Kha Gai, the luscious wonton skin against the smooth coconut broth is a lovely sensory experience.

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I guess it must be an Asian thing, whenever I see a Rice burger I must try it. We had the chicken burger with teriyaki sauce (RM17.90). The Chicken patty itself is tasty, though I think the rice patty is a little dense, which makes the whole thing very filling. This is definitely not something you can pick up and eat due to the size. The burdock chips (at the back) proved to be widely popular that night. A nice and healthier alternative to usual potato fries. The other sushi burgers include Beef with Thai Chili Sauce, and Salmon with Wasabi Mayo.

And then we had their signature: Skewers. The skewers here are probably more Mediterranean (size wise) than Japanese. There are quite a few varieties here. My favourite would be the Salmon Belly (RM77.90).

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The serving can feed easily 4-6 people depending on what else you order. Love the buttery soft salmon against the slightly crunchy vegetables. The accompanying Lime chili sauce works perfectly too.

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We also tried the chicken skewer with massaman sauce (RM32.90). Chicken here is cooked perfectly and I quite like the massaman sauce, although it’s lighter than the actual Massaman curry.

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For the vege intake we recommend the Vege skewers with Sanoook sauce (RM28.90). Each skewer filled with tomato, broccoli, mushrooms, capsicum, yellow and green zucchini, finished with a creamy spicy sauce. Good way to dress up plain vegetables.

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We also had the Beef skewers, which comes with the same Massaman sauce (RM34.90). Here the beef is slightly dry and tough, I think the chicken is still a safer option, or ask them to undercook the beef a little.

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We also tried a few of their drinks and while the alcoholic beverages aren’t yet available, this Red Ruby drink got the big thumbs up from the both of us.

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If you are a lover of Thai Milk Tea (chayen), this Thai volcano (RM18.90) will send you straight to heaven. It’s aromatic, not overly sweet but super refreshing. Best to share amongst 3-4 people because it’s huge!

Thank you Sanoook for hosting us!

Sanoook
Lot 4, Ground Floor,
Sunway Pyramid West Hotel,
47500 Petaling Jaya, Malaysia.
Opening Hours:
Mon – Wed (10AM – 11PM)
Thu – Sat (10AM – 12am midnight)
Sun (10AM – 11PM)
Facebook: https://www.facebook.com/sanoookmy/