Cadoret oysters, Wagyu beef, lobster, foie gras, octopus, Hokkaido scallops. It seems like everything that goes with champagne is in the Beats & Brunch at Lafite. The French restaurant at Shangri-La Hotel, Kuala Lumpur lets… Read More
We have long been familiar with the” Norge Seafood from Norway” logo , with the face of a craggy-face bearded Norwegian man on it when we go shopping here for Norwegian seafood — salmon, fjord… Read More
The Treasure Chest Duck braised with abalones and paired with quail’s eggs wowed not only with the flavourful duck but also with the “treasures” flowing out of it as it was cut and served. There… Read More
I have known Elegant Inn since it was a year old, and now it’s nine! It’s a restaurant I would think of when I’m craving fine HK dimsum, double-boiled soups (they do it best here)… Read More
The Four Seasons, as the attractive platter of appetisers used to called, is always served at big celebratory lunches or dinners. But at the newly opened Tang Room at the Starling Mall in Damansara Uptown,… Read More
The Duo of Maine Lobster, Wild Mushrooms and Shao Xing Cream had me looking for a spoon to drink up the exquisite sauce. There was none, so I mopped it up with bread. “The lobster… Read More
Sauvignon Blanc, Californian style, is unrecognisable from the New Zealand Malborough Sauvignon Blanc we are so used to drinking here. Winemaker Stuart Rusted had gently warned about this when the Beringer Founders’ Estate Sauvignon Blanc… Read More
Spanish wines shone at an informal tasting at C Wines & Bites in Petaling Jaya recently. The Bodegas Valdubon wines we had were from the Ribera del Duero region on the northern plateau of Spain,… Read More
I couldn’t even begin to count the number of items on the buffet for the inaugural Festive Feast in the Cobalt Room at the Ritz Carlton Kuala Lumpur. But someone did, and it’s 138! I… Read More
The Rocket Salad Pizza rocks at Modi & Rosa, this thin crust pizza heaped with rocket leaves and shavings of parmesan, drizzled with truffle oil. The crust was crispy, the flavours were perky and addictive.… Read More
