Shanghai Botanicals: Rio Liu of Peddler’s Gin

Peddlers - with barman | Peddler's Gin | Food For Thought

Peddler’s Gin has officially reached Malaysian shores with the launch of its Chinese botanical gin. With ingredients such as buddha’s hand, Sichuan peppers, angelica and lotus flower, the Shanghai made gin is perfect for cocktails that appreciate that citrus high notes, or simple as a gin and tonic with a slice of lemon. We speak to co-founder Rio Liu about the Chinese botanical gin. Continue reading

Bar Trigona: Herb Garden In A Glass

Trigona New Menu | Bar Trigona - Herb Garden In A Glass | Food For Thought

The new menu that at Bar Trigona at the Four Season Kuala Lumpur has slightly shifted focus from their previous honey-centric menu, this time paying homage to local leaves and herbs. The menu takes inspiration from four greens – the pandan (screwpine), pegaga (centella asiatica), bunga kantan (torch ginger) and lemongrass, all found throughout Malaysian cuisine. Continue reading

Four Hands Cocktail & Dinner Pairing: ATAS Speakeasy x TAMU Dining

TAMU Dining | ATAS Speakeasy x TAMU Dining | Food For Thought

ATAS Speakeasy is one of the more renown cocktail bars in Ipoh, decked out in a 1920’s style and ambiance. The cocktail bar has teamed up with TAMU Dining, a four hands cocktail and dinner pairing experience within ATAS Speakeasy itself. The menu changes with each iteration, with the previous one being French, and its latest form, Japanese. Continue reading