Ekkamai Bar & Thai Kitchen

Grilled River Lobster| Ekkamai | Food For Thought

Situated on the newly gentrified street of Jalan Batai is a series of restaurants and bars, and out of the many niche and chic eateries here lies one that stands out because of its choice of cuisine served, modern Thai, simply named Ekkamai. This restaurant specialises in two distinctive Thai regional cuisines, Southern Thai cuisine and Central Thai cuisine, all in the setting with a contemporary twist. Continue Reading

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

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