Chalet was that iconic Swiss restaurant at the Equatorial Kuala Lumpur, where sabayon, that classic Italian dessert of egg yolks, sugar and marsala wine was whipped to a lively dance beat and singing at the… Read More
World Sushi Cup champions Sky Tai and Leon Yap led media participants in a hands-on sushi-making class organised by the Norwegian Seafood Council at KDU University recently. Norwegian Ambassador Gunn Jorid Roset and Asbjorn Warvik… Read More
The Norwegian Seafood Gala Dinner has always been magnificent in its showcase of Norway’s bounty from the sea. It was no exception this year as the buffet tables heaving with all kinds of seafood snaked… Read More
The Nine Emperor Gods Festival has just begun and it will go on till 7 October. During the Nine Emperor Gods Festival over nine days, many devotees would observe a vegetarian diet. At the Elegant… Read More
Michel Negrier, commercial director (global sales) of Domaines Barons De Rothschild (Lafite), explained to me at a dinner recently that we were drinking wines from the Lafite branch of the Rothschild group, not the Mouton… Read More
Clean, green and tasty encapsulates Tasty Australia 2019, on-going at Isetan Food Hall KLCC till September 11. This splendid showcase of Regional Australian food and beverages was launched by the Australian Deputy High Commissioner to… Read More
Food brings people together, so does a cooking class. The recent Norwegian Salmon and Fjord Trout Cooking Class for SOHOM (Spouses of Heads of Mission) and PERWAKILAN (Persatuan Wanita Kementerian Luar Negeri) was a time… Read More
Steamboat is a tasty and healthy option when dining out, especially at restaurant where you know the stock for the pot has been painstakingly prepared and MSG-free, and only the freshest and quality ingredients are… Read More
Tiffany Blue sets the serene mood for Afternoon Tea with Tiffany at The Lounge, Four Seasons Kuala Lumpur. The signature light robin egg blue is on the limited edition tableware, and some of the treats… Read More
We were bowled over by the Dong Xing Garoupa Rice, Crispy Rice in Superior Stock at Hua Ting Chinese Restaurant at Orchard Hotel in Singapore. It was simply introduced to us as “Pau Farn”. It… Read More
