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
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
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
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
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 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
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 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
When it comes to Indian fine dining in Kuala Lumpur, there are few and far between that comes close to doing what Nadodi does, and now, they have taken it further by creating a liquid degustation to match. The new menu takes you through a journey across the Indian subcontinent, taking inspiration from as far north as the Tibetan plateau, to the homelands of Nadodi’s cuisine itself, Southern India, once again taking you on their nomadic journey. Continue reading
When it comes to artisanal tequilas, there are few brands that take it as seriously as Tequila Ocho. Their take the production of their tequila to such as extent, being the first ever single estate tequila, with each plot, which they call ranches, producing a different quality based on its unique terroir. We speak to Jesse Estes, Global Ambassador of Tequila Ocho to find out more about this unique tequila. Continue reading