Bar United: Bringing The Bar Industry Together, Virtually

Virtual Bar | Bar United | Food For Thought

The good folks at Chivas Regal and Pernod Ricard Malaysia has started a new online platform, Bar United, which brings together some of Kuala Lumpur’s favourite bars under one roof. Patrons will be able to attend bars online together, as well as order cocktails and food that can either be delivered to your doorstep or kept for credit to be used at their respective bars. In addition to that, there are a number of other functions such as online retail and masterclasses to be experienced. We speak to some of the participating bars to get their thoughts. Continue reading

Drink With The Stars: Dom Pérignon Pairing at DC Restaurant

Oba Tempura | DC Restaurant Dom Perignon Pairing | Food For Thought

When it comes to fine dining restaurants in Kuala Lumpur, DC Restaurant by Darren Chin is known for its outstanding quality in everything they do, from their cuisine to their wine selection. With that being said, DC Restaurant latest offering comes in the form of the Drink with the Stars Dom Pérignon pairing, which not only sees the beauty of the luminous Dom Perignon served with a selection of refined dishes, but also some beautiful wines paired. Continue reading

Penfolds 2020 Vintage: Sam Stephens of Penfolds

Sam Stephens Penfolds Brand Ambassador Asia | Penfold 2020 Release | Food For Thought

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

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

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

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

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

The Show Must Go On: Flavour Bombs at Curate

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