Nicholas Ng | Author | Writer

Penfolds 2020 Vintage: Sam Stephens of Penfolds

1st November 2020Nicholas Ng Leave a comment

Penfolds has recently released their 2020 collection, and in addition to the BIN 387, 407 and 707, there was also a tasting of the infamous Grange, rated as one of the most consistent wines in the world. The tasting saw a side-by-side comparison within Penfolds own range, paired with a beautiful dinner at Flock, W Hotel Kuala Lumpur. We speak to Sam Stephens, Penfolds Brand Ambassador of Asia to find out a bit more about these vintages. Continue reading →

Modern Malaysiana at Chocha Foodstore

28th October 2020Nicholas Ng Leave a comment

Baby Octopus | Chocha Foodstore | Food For Thought

Tucked along Petaling Street sits a blink and you’ll miss it eatery simply known as Chocha Foodstore. The hole in the wall restaurant serves modern Malaysian cuisine, with a focus on local and quality ingredients. From their smoked mackerel pate to their goat char siew, the flavours are both foreign and familiar, served in styles that speak of true modern Malaysian. Continue reading →

The Olfactory Studio: Royal Salute celebrates the 52-Year-Old Single Cask

22nd October 2020Nicholas Ng Leave a comment

Royal Salute recently hosted a whisky pairing dinner for the launching of what they dub the King of Whiskies, the Royal Salute Time Series 52-Year-Old Single Cask Finish Scotch at the St.Regis Kuala Lumpur, with celebrated perfumers Barnabé Fillion creating three bespoke scents to be paired with three Royal Salute signatures, The Signature Blend, The Malts Blend and The Lost Blend. Continue reading →

Raising The Steaks: A Chef’s Table at Flock

15th October 2020Nicholas Ng Leave a comment

Chef's Table | Raising The Steaks | Food For Thought

When it comes to beef, it takes a discerning palate to be able to differentiate quality and cuts. From comparing Angus to wagyu, to tenderloin to striploin, there are few better ways to do it than by dining at a Chef’s Table, with a brigade of chefs. The “Raising The Steaks” was hosted at Flock at W Kuala Lumpur, and once again, the experience and conversations did not disappoint. Continue reading →

Braci’s Stracciatella

5th October 2020Nicholas Ng Leave a comment

Straciatella Recipe | Braci | Food For Thought

To those who are familiar with the fine dining scene in Singapore, the name Braci does not come as any surprise. The modern Italian fine dining restaurant not only has a Michelin star, but has kept it for 3 years consecutively running. With the many delectable dishes that are must tries, chef Mirko Febbrile have generously shared with us the recipe for their Stracciatella, giving us a glimpse on how to make this signature Italian classic at home. Continue reading →

Frank’s Bar x Bar Trigona: The Best Is Yet To Come

3rd October 2020Nicholas Ng Leave a comment

Floral Lah | Frank's Bar x Bar Trigona | Food For Thought

Located within Avenue K sits a still unopened bar, named after the eponymous crooner himself, Frank’s bar lends its name from Frank Sinatra. With a menu that can only be described as sonic-centric, the new bar’s pop up at Bar Trigona sets an example of the best that’s yet to come. Continue reading →

The Show Must Go On: Flavour Bombs at Curate

30th September 2020Nicholas Ng Leave a comment

MB6 Wagyu Tomahawk | | Curate | Food For Thought

Curate at the Four Seasons Kuala Lumpur recently launched their new menu celebrated with theatrics including a fashion show paraded by the chefs themselves, presenting dishes that speak to their heritage, from Chef Junious’ Fried Chicken & Waffles to Chef Matt’s 8 Hour Short Rib Rendang. Continue reading →

COOKHOUSE: Malaysia’s First Co-Working Kitchen

29th September 2020Nicholas Ng Leave a comment

Huen Su San | COOKHOUSE | Food For Thought

COOKHOUSE is located on the cusp of Petaling Jaya and Subang, and what this place offers is a first of its kind in Malaysia. The cloud kitchen provides commercial grade facilities from baking, Asian and western kitchen and a state-of-the-art cooking events venue. Their packages and pricing also ensure options for all, from small businesses that want to take it further to small businesses expanding. We speak to Huen Su San, Founder of COOKHOUSE to find our more. Continue reading →

Negroni Week 2020: How The Negroni Got Its Name

16th September 2020Nicholas Ng Leave a comment

Negroni Week | Negroni Week 2020 | Food For Thought

For many people, ordering a glass of Negroni comes second nature to being at a bar, but many probably do not know how the infamous cocktail got its name. The traditionally gin forward cocktail is known for its strength, but most importantly, its 3 ingredients, a London dry gin, a red vermouth and its key ingredient, Campari. Continue reading →

Gesuto x Moulin de Gassac Wine Pairing

15th September 2020Nicholas Ng Leave a comment

Ko-hitsuji Yaki No Gochujang | Gesuto x Moulin de Gassac | Food For Thought

Gesuto takes its name from the Japanese transliteration of the word, as you would have guessed it, guest. The restaurant located in TTDI serves a contemporary take on Japanese, but with touches of Korean influences. The wine pairing sees Moulin de Gassac, a French winery showcasing a select number of contemporary wines. Continue reading →