Drift Dining & Bar

Drift - Restaurant

Hidden on the alley of Jalan Bedara is a restaurant nestled on the ground floor of a building, and herein sits Drift Dining and Bar, the epitome of Modern Australian Cuisine. Being only 6 months old, this restaurant offers not only a delicious menu, but an overall casual-fine dining experience, one that you do not find easily. As most people who are amateur eaters, the term Modern Australian Cuisine is somewhat of a puzzle as most are familiar only to the traditional Australian barbecue, but it is so much more than that. Continue Reading

Stages of Growth of the Human Psyche

Growth

It really seems that there really is only one constant in life – change. Most of us go through life not wanting to face this reality, that we are ever changing and ever evolving creatures. Who we are when we are 30 is vastly different from who we are when we were 20, and who we will be when we are 40 will be vastly different from who we are when we are 30. This is an inevitable fact of life. Time is short and a very precious commodity, and that’s why it’s important to not waste any of it doing things we don’t love. We should never accept the life that is, but strive for the life that ought to be. We should always aim for personal growth. Continue Reading

The Natural Selection of Friendships

Friendships

Human beings are such creatures of sociality that we often do not realise how easily affected we get by those around us. Our company is a great indicator of the type of person we are, as the saying goes, you are the company you keep. Why do some of us get easily influenced by those around us, while others are sternly against it? Why do we sometimes do something that we know is against our morality, only to please the crowd? Continue Reading

How To Understand Our Emotions Better

Pensive | Emotions | Food For Thought

The Philosophy of Being “If other people do not understand our behaviour—so what? Their request that we must only do what they understand is an attempt to dictate to us. If this is being “asocial” or “irrational” in their eyes, so… Continue Reading

Travel, Wonder and Wanderlust

Mountain | Travel | Food For Thought

We always look forward to travelling yet, when we are clearly asked why we do so, we tend to give superficial answers. Superficial in the sense that we want to get away from our work stress or see the world. These are the most common answers when asked why we travel. But as Alain de Botton puts it in his book The Art of Travel, we don’t seem to ask ourselves the deeper reasons we travel. We say we do it for pleasure, yet know that it takes out of of quite a lot, from money to energy, but yet we do it. It really is a way for us to get away and think while we are away, when we are not in our comfort zones. It is this that gives us a better objective view of our life plans and situation. It is through this we can be better people. Continue Reading

Cocktails, Wines and Whiskeys

Whiskey | Best Bars in KL | Food For Thought

Cocktail culture is something that a lot of people do not completely comprehend. Some think its as simple as mixing an alcohol with sugar and a some juice to make the alcohol more palatable. Yes, there is some elements of that, but it definitely isn’t the be all and end all of it. Mixology is something that is very complex, that takes trial and error. That takes study. It’s understanding flavours and textures. It’s understanding that egg whites will smooth out a whiskey in a whiskey sours. Its understanding that black pepper may bring out the flavours of gin. Mixology, really is an art. Continue Reading

Cooking, Culinary And Cuisine

Tea | Dining | Food For Thought

Cooking culture takes time to develop, and requires a lot of work and attention. It all stems from a certain culture and experience that not all of us are afforded. Chefs take years and years to hone their craft, from understanding how to balance flavours to cooking techniques. Some chefs are classically trained in culinary schools like Cordon Bleu, while others are learned from generational cooking, like most Thai chefs. Some are more refined which developed through the french styles of nouvelle cuisine, while others study molecular gastronomy. In the east, chefs may specialise as sushi chefs for years, while others learn the right way to cook yakitori. Chinese chefs weighs fillings for dumplings down to the gram when making dim sum, while bakers know that an ounce of flour may make your baking change greatly in texture. Each chef approaches food differently, with different methods and philosophies. Continue Reading