Author: Nicholas Ng

Perrier-Jouët Champagnes

Nicholas Ng
Champagnes | Perrier-Jouët Champagnes | Food For Thought

When speaking of luxury, the first wine that comes to mind would be the champagne. Unbeknownst to many, there are many Houses that produce champagne, but one House that stands out for its approach to modernity would be Champagne Perrier-Jouët. Famed for its floral approach to their champagnes, Perrier-Jouët embraces Art Nuveau and can be seen through their delicately distinct bottles with a beautiful nod to their appreciation of the art, combined with their age old history of being one of the oldest champagne producers in France. Continue reading →

Ultimate Guide: Ipoh Street Food

Nicholas Ng
Ipoh Food | Ipoh Street Food | Food For Thought

Ipoh is home to one of the most picturesque towns in Malaysia, encapsulated by its infamous limestone hills. Located in the state of Perak, Ipoh is famous for its colonial past, as well as its significance in the growth of Malaya. The home to some of the best local fare from the Ipoh Bean Sprout Chicken Rice to the Sar Hor Fun, Ipoh food is known to locals as some of the cleanest and freshest there is. Recently named 6th of Best in Asia by Lonely Planet, the melting pot of Chinese, Malay, Indian and European colonial cultures is apparent in the food that you hear about. From the arty revival of the Kong Heng block to the once famous Concubine Lane, we have a look at what they have to offer. Continue reading →

Gourmet Couture Mid-Autumn Series at Hilton Kuala Lumpur

Nicholas Ng
Khoon Hooi Mooncakes | Chyna | Hilton KL | Food For Thought

[PRESS RELEASE] Boasting a pastiche of colors and a touch of opulence, make this year’s mooncake gifting a luxurious affair. Brought to you by Hilton Kuala Lumpur; the ultimate lifestyle hotel and inspired by Malaysia’s leading international fashion designer, Khoon Hooi – gift an exclusive and elegant mooncake gift box in a sleek satchel shape for your loved ones. Enveloped in brocade fabric used in Khoon Hooi’s Fall collection, choose between the limited-edition Midnight Bloom or the collector’s edition Blossom series box. Continue reading →

A Taste of Rémy Martin XO

Nicholas Ng
Rémy Martin XO Cognac XO | Food For Thought

[PRESS RELEASE] Unravelling the complexity and revealing the foundational guiding principles of the House of Rémy Martin. Since 1724, the House of Rémy Martin has been delighting drinkers with its majestic way of creating exceptional Fine Champagne Cognac. The success stems from the use of exclusive grapes from the most sought after vineyards of Grand and Petite Champagne – the two best growing areas of the Cognac region – and great care by the Cellar Master. Continue reading →

To Eat Or Not To Eat: Food Trends For 2018

Nicholas Ng
Local Luxe | Food Trends 2018 | Food For Thought

Salted egg yolk fish skin. Lobster laksa. Indian fine dining. These are some of the buzzwords you may or may not have heard of if you have been paying attention to the culinary industry of Asia. Year in year out we find chefs inspire and be inspired by new and interesting selections. With the world moving towards a higher demand for farm-to-table, as well as a need for healthier options, we see the world of cuisine moving towards a more sustainable, yet tasty, future. Here, we will make our predictions on what we think we will see, what we want to see and what we want to see gone. We also speak to industry specialists to get in on their insights. Continue reading →

Fonterra Food Trends and Innovation in 2018

Nicholas Ng
Cheese Sang | Fonterra | Food For Thought

With the prolific use of cheese in everyday cooking, it is no wonder than a brand like Fonterra, one of the world’s leading producers of dairy products is at the forefront of innovation. To find out more about consumer trends and behaviour, we speak to Linda Tan of Fonterra Brands Malaysia and Chef Pele Kuah of Movida Group at the media round table hosted by Fonterra Brands Malaysia to discuss how global and local food trends have been progressing and how habits differ from millennials compared to their peers. Continue reading →

Samplings on the Fourteenth

Nicholas Ng
The Dining | Seafood Tomato Bouillabaisse | Samplings on the 14th | Food For Thought

Give a man a fish and you feed him for a day, teach a man to fish and you feed him for a lifetime. This is philosophy behind Samplings at the Fourteenth. This primarily Swiss and French fine dining restaurant is also tied to the Berjaya School of Culinary Arts, and is located on the 14th floor of the Berjaya Times Square Hotel, with a view to match. Continue reading →

Wolf Blass Wines

Nicholas Ng
Wolf Blass Display | Food For Thought

When it comes to wines, there has always been a great divide between new world and old world wines. Australian wines are considered new world wines, but have left critics indecisive as they begin to mature in quality and sophistication. Wolf Blass with its established history in Australian winemaking celebrates its founder Wolfgang Blass’ 80th birthday with the appropriately titled cabernet shiraz, The Master. Continue reading →

Soleil Restaurant & Wine Bar

Nicholas Ng
Seared Patagonian Toothfish | Soleil | Food For Thought

Located within the recesses of the Damansara City Mall sits a refined contemporary European restaurant with an Asian twist. Beaming with art deco inspired gold fixtures throughout, this opulent eatery is aptly named Soleil. With contemporary cuisine in mind, Soleil serves a mixture modern French and Belgian, with an equally decked out cocktail bar that equally complements. Continue reading →

DC Restaurant by Darren Chin, Autumn 2017

Nicholas Ng

It comes as no surprise that DC Restaurant by Darren Chin is known as one of the best Malaysian fine dining restaurants in Kuala Lumpur. What makes them stand out is not only its usage of some of the highest quality ingredients from all over the world, but how DC Restaurant has sought to define their own dining experience, a journey of culinary growth by the restaurant and its restauranteur, introducing DC Restaurant cuisine. Continue reading →