Eat & Cook located in Kuala Lumpur has recently received the Asia’s 50 Best Restaurant 2022’s American Express One To Watch Award, making it historically the first Malaysian restaurant to do so. Serving progressive Malaysian cuisine, we speak to Lee Zhe Xi, one of the chef patrons of Eat & Cook. Continue reading
Horizon Grill at Banyan Tree Kuala Lumpur has curated a new menu which has expanded on the cuts they use, including the flavourful rubia gallega that comes from cows that is at least 12 years old. We speak to newly appointed Chef de Cuisine Francesco Fedrighi on the updated menu. Continue reading
Vermouth is one of those highly used ingredients yet not many people know what makes a vermouth a vermouth, or what sets it apart from other types of alcohol. In conjunction with World Vermouth Day, we speak to Cucielo Vermouth Brand Digital Associate Murray Anderson to find out more. Continue reading
Although many hotels have restaurants, not many show the calibre of carrying quality meats such a Flock at W Kuala Lumpur. The restaurant is an all day dining, but carries some beautiful cuts of beef. We find out a bit more about what the restaurant is really about from Executive Chef Haznizam Hamzah. Continue reading
Jann located within Four Points by Sheraton Kuala Lumpur, Chinatown, is a hotel that pays homage to the colonial days and the hustle and bustle of Chinatown. Beautifully designed with its jade wrap-around bar, the beautifully tiled bar takes inspiration from the food and drinks that bring Chinatown to life. We speak to Assistant Manager Darwin Ng to learn more about the bar. Continue reading
Peddler’s Gin has officially reached Malaysian shores with the launch of its Chinese botanical gin. With ingredients such as buddha’s hand, Sichuan peppers, angelica and lotus flower, the Shanghai made gin is perfect for cocktails that appreciate that citrus high notes, or simple as a gin and tonic with a slice of lemon. We speak to co-founder Rio Liu about the Chinese botanical gin. Continue reading
PRIME is Le Méridien Kuala Lumpur’s signature steakhouse and is easily one of the most recognisable ones you will find around. From the selection of Japanese wagyu ribeye to the flavour intense rubia gallega bone marrow, we speak to Executive Chef Antoine Rodriguez to find out more about the steakhouse. Continue reading