Raising The Steaks: A Chef’s Table at Flock

Raising The Steaks: A Chef’s Table at Flock

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 →
Wolf Blass and the Michelin Guide at Ember Modern Bistro

Wolf Blass and the Michelin Guide at Ember Modern Bistro

White wines with fish or poultry, red wines with red meats. These are commonly held notions when it comes to food and wine pairings. This is why Wolf Blass Wines has sought to do something quite different, by reinventing what we think we know about these basic rules of degustation. This latest collaboration seeks for the patron to “Find Your Flavour” at Ember Modern Bistro. Continue reading →
The Social Wine Shop

The Social Wine Shop

There are few things in the world that is better than a bottle of fine wine, and at The Social, they have taken that a step further, creating The Social Wine Shop. This extension to the popular brand stems to focus on bringing some of the best wines around to give you more than the regular selection of reds and whites. The Social Wine Shop has a healthy range of over 240 labels, from their affordable premium house wines to rare selections, and is making them available for wine pairings and for you to take home. Continue reading →
Wolf Blass Wines

Wolf Blass Wines

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 →
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