For those looking to make the best out of these times of austerity, Beta KL is creating one of the most affordable fine dining menus you can find in Kuala Lumpur. The menu in the test kitchen changes from week to week, using what is in season for a reason. With the set price at RM128, the dishes are still one of the better contemporary Malaysian restaurants that does not compromise on quality. Continue reading
When it comes to Chinese fine dining, there are not many restaurants in Kuala Lumpur that can boast such a title, however, Yun House is just exactly that. The restaurant is located on the 5th floor of the Four Seasons Kuala Lumpur and served contemporary Cantonese cuisine, serving refined dishes, from dim sum to dessert. Continue reading
Four Seasons Kuala Lumpur is easily one of the most opulent hotels you will find in downtown Kuaal Lumpur. With a stunningly beautiful hotel in gold, metal and glass, the building’s simple but stylish façade conceals some of the most exquisite experiences you can find right in the heart of Kuala Lumpur. From its iconic Cantonese fine dining Yun House to its multi award winning Bar Trigona, you will see why this jewel is perfect for any season. Continue reading
Bar Trigona at the Four Seasons Kuala Lumpur has recently won Ketel One’s Sustainable Bar at the Asia’s 50 Best Bars 2020, and they have continued in that stride with their latest menu, the Life Cycle Of A Fruit. The concept is simple, to completely utilise a fruit so that nothing goes to waste, not even the peels. Continue reading
For many people around the world, it must come as a curiosity why the slightly comical notion of World Cucumber Day even exists. This idiosyncratic day celebrated on the 14th of June every year was first invented by English horticulturists in 2011 to celebrate to mild flavoured vegetable and has been celebrated by Hendrick’s ever since. We speak to Charmaine Thio, SEA Regional Brand Ambassador for Hendrick’s Gin to find out a bit more about this quirky little day. Continue reading
If you have never heard of Chef Sean MacDonald, it is probably because you haven’t come across his beautiful plates on with the honour of being recently selected as one of the 16 Rising Talents for North America by The Art of Plating. His Toronto-based ēst Restaurant serves modern Canadian cuisine, and seeks to take you on a journey across the Canadian country. Continue reading
Spiced rum is a type of rum that is usually made using dark rum, with additional flavour and you guessed it, spices. One of the most interesting quirk of spice rums is that they usually take on seafaring and adventurous names, and Black Tears Dry Spiced is no different. We sit down with Din Hassan, Brand Ambassador the brand to get to know a bit more about what spices make it so special and how we should use the spiced rum in a cocktail. Continue reading
If you’ve ever been to Jigger & Pony in Singapore, you will understand why this outstanding hotel bar has earned the number one spot on the Asia’s 50 Best Bars 2020. From their outstanding hospitality and bar programme, their systematic approach to training is but one of the many highlights that that bar offers, we speak to Bar Manager Jerrold Khoo to learn a bit more about how much goes in to a jigger and pony. Continue reading
The recent Asia’s 50 Best Bars 2020 had quite a number of toss ups, with new entries abound and a change in the top spot. But what has Malaysians buzzing are these three bars making the list. Bar Trigona with its honey-centric programme; JungleBird, the bar named after the only Malaysian cocktail; and Coley Cocktail Bar, which takes its namesake from the first female head bartender of The Savoy, Ada Coleman. We speak to their head honchos to find out a little bit more. Continue reading
Situated on the corner of Jalan Yap Kwan Seng sits one of Kuala Lumpur’s more unique form dining in Kuala Lumpur, southern Indian fine dining cuisine. From its elevated take and refinement of traditional southern Indian fare, Nadodi takes you on a nomadic journey across Tamil Nadu, Kerala and Sri Lanka. In addition to that the cocktail programme is one that collaborates with the kitchen in curating its menu, where a syncing of flavours permeates both menus. Continue reading