JOM.MAKAN.LIFE.

The Japanese equivalent of the British pub and Spanish tapas bar is izakaya. A simple tavern where office workers go for post-work drinks and a bite to eat, it’s also a popular venue for casual social gatherings.

Tucked away in the bustling shopping haven of Pavilion KL is Aka Chochin Izakaya, a contemporary izakaya which draws a surprisingly good crowd thanks to its wide array of sophisticated F&B offerings. Wood and bamboo accents dominate inside, with rows of strung-up lanterns evoking a merry atmosphere. The inner sanctum opens into some private dining spaces with visual interest coming from artistic renderings adorning the upper wall panels.

Our recent preview began with Fresh Lime Soju Cocktail which tastes similar to mojito. Beware of overdosing on the addictive sambal-laced edamame and nori rice cracker; once eaten it’s hard to stop!

Winsome openers include Sashimi 3 ways, Yuzu Truffle Seabass and Hamachi Tiradito. The trinity of uber-fresh raw salmon, yellowtail & tuna slices only needed light soya sauce and a dab of wasabi to accentuate their freshness.

A good tipple to accompany these raw fish servings would be warm cups of sweet and dry Tatenokawa Seiryu Junmai Daiginjyo rice wine. Scented with fresh Japanese citron dressing and truffle oil, the Yuzu Truffle Seabass is a pleasantly agreeable way to sample the translucent slices of raw fish.

Intriguingly, the tiradito is a Peruvian take of ceviche featuring sliced Japanese amberjack drizzled with two sauces; one concocted using Japanese curry and red miso while the other is creamy mentaiko mayo. Complemented by pickled onion and grilled baby corn, the platter proved stimulating on the tastebuds.

Chinese and Japanese culinary influences merge seamlessly in the house speciality of Black Cod & Prawn Gyoza. Small mounds of crunchy ebikko add bursts of brininess to the delicious stuffed parcels while shredded spring onion holds any greasiness in check.

Succulent chicken thigh meat grilled with negi (Japanese leek) batonettes basted with tare(Japanese basting sauce of soya sauce, sugar, sake and mirin) and a dusting of shichimi (seven spice condiment) makes the Yakitori Galbi with Oden Vegetables here truly divine.

The fresh lemony-peach nuances of the Australian Lyrebird Chardonnay 2014 makes a great match with the smoky Miso Grilled Eggplant. Flecked with sesame seeds and edible floral petals, the eggplant becomes an epicurean treat thanks to its slick coating of sweetish red miso and sansho (Japanese prickly ash) pepper.

Deep-fried Seasonal Vegetable, Mushroom and Prawn Tempura adds a crunchy dimension to our dinner. The gossamer-light batter sheaths the assorted ingredients so every morsel is delightful.

We enjoyed a notable Australian Margaret River Pierro Pinot Noir with the Grilled Beef Short Rib with rice followed by Spicy Seafood Miso – a bouillabaisse with chunky seafood and tofu dices. The bracingly robust broth is culled from a mixture of Korean gochujang and Japanese miso, resulting in greater depth and complexity.

The soup was the perfect counterpoint for the lush creamy richness of Salmon Udon Carbonara. Best to share this unless you are partial to indulgent carb-laden fare.

Local palates raise on pickled mustard (kiam chye) would readily roll with the punchy hot Chilli Padi Takana Fried Rice. Generously speckled with sesame seeds and nori, the fluffy rice has chopped Japanese pickled vegetable and bird’s eye chilli thrown into the equation.

Even dessert throws up an unexpected curveball with matcha perking up the Italian ‘pick-me-up’ to create the heavenly tasting Green Tea Tiramisu. Mercifully devoid of the cloying heaviness of cream and cheese, it disappeared in a twinkling from our plates.

If you wish to sample of the house specialities, Aka Chochin Izakaya serves reasonably priced set lunches priced from RM25 onwards. The quality remain top notch and should give you a good grounding on what to expect.

For reservations at Aka Chochin Izakaya, call: 03 2110 6118. Address: Lot C3.10.01B, Level 3, Pavilion KL, Bukit Bintang, KL.http://out2dine.com.my

Hankering for typical ‘kopitiam’ fare in the 5-star comfort? Make your way to Dorsett Grand Subang’s Cafe Aroma where familiar ‘kopitiam’ favourites are served every Monday to Friday from 12 noon to 10 pm.

Trust Sous Chef Shabani Md. Akhir has curated a simple menu of evergreen coffee shop delights and a selection of hot and cold beverages worth dawdling over. Start with a cup of Hailam Cham (RM6), Barley Lemon (RM6) or Kopi ‘O’ (RM6) among others.

No visit to the ‘kopitiam’ is ever complete with Roti Bakar served with butter & kaya (RM6). Grilled to order, you have a choice of plain, wholemeal, brown bread or Roti Apollo.

Another droolworthy staple is Nasi Lemak Bungkus with Squid (RM9). This popular Malaysia fave comes wrapped in banana leaf and waxed brown paper to keep things authentic. We love the zingy sambal and the fragrant santan-rich rice; two crucial components of good nasi lemak.

The show-stealer in the menu has to be the ho-hum looking Mee Rebus Mak Limah (RM12). Even cynical old me was impressed after the first spoonful of gravy – in this instance, the full-bodied mildly spiced gravy really pushes the dish to respectable heights.

Coming in a close second is the suitably zesty Nyonya Curry Laksa (RM25) with all the attendant condiments. More nostalgic memories are captured in the piping hot serving of Claypot Loh Shi Fun (RM15).

‘Hae koh’ (prawn paste) is a must to boost the tangy Penang Asam Laksa (RM18). Granted it can’t beat the real deal from the island but heck, Klang Valley peeps hankering for some stimulating fishy and appetite-whetting tamarind noodle broth can’t afford to be too choosy.

Surprisingly, the thick slices of egg-coated Hong Kong Style French Toast (RM12) are better than anticipated. I like the melty cheese and chicken ham filling and the chef has ensured the fried bread isn’t overly greasy.

Prefer simpler snacks to munch on? Then you can’t go wrong with local tea snacks like Housemade Egg Curry Puff (RM12) and Deep-fried Spring Rolls (RM12).

For reservations at Café Aroma, please call 03-5031 6060 ext. 1919.

They say life’s a stage and it seems even dining out has to go beyond the mere act of serving food. Chefs and restaurateurs are constantly exploring ways to raise the dining experience bar and each meal is a command performance no less.

Our dessert of Chilled Snow Pear & Seaweed Ball in Teapot (RM18++ per pot) at The Han Room is a fine example. We were astounded when the sweet broth came in a matching teapot and bowl set cleverly designed to delight, adorned with a life-like, semi-3D goldfish at the base. When the broth is poured into the bowl, it deceives you into believing a goldfish is ‘swimming’ in the receptacle.

It is such little unexpected surprises that make The Han Room such a popular venue with Chinese cuisine lovers. Renovated in mid-September 2015 for 1.5 months, the newly relocated resto looks resplendent with minimalist Chinois chic.

Modern angular pendant lights, plush red carpet and some cushy sofa seats make The Han Room a befitting venue for weddings and corporate events. Overall, the cavernous space fits about 28 tables for banquet seating. Coupled with The Oriental Group’s well synchronised operations, diners are made to feel welcome and accorded top notch treatment.

My first encounter with the unique vegetable known as ice plant was in Chengdu last year. Intriguingly, it was originally from South Africa and was widely cultivated in Japan and China on dry, arid land. Dotted with fine icy droplets on its leafy surface, the dewy green plant is almost artificial looking and has great ability to store salt. It’s also edible but bland like lettuce so when you order the Ice Plant Salad (RM28++ per portion) here, an appetising dip of sliced shallot, dried shrimps and chilli gives the crunchy leaves a nice zingy ‘kick’.

Decked with finely diced mango for a touch of tangy sweetness, the crunchy Prawn & Foie Gras Toast (RM28++ per portion) won’t go remiss with a glass of wine. It’s a simple but clever marriage of East & West culinary accents; the usual deep-fried toast with prawn paste switched up with sliced foie gras for extra luxe mouthfeel.

Porcine fans should find ample succour in the Crispy Pork Belly with Garlic (RM38++ per portion). We like how the mildly caramelised garlic pips sweeten the thinly sliced streaky pork while fried curry leaves infuse the meat with an aromatic scent.

Chef Justin Hor and his erstwhile team have the knack for turning familiar Chinese dishes into updated temptations – the Charcoal Grilled Iberico Pork Neck with Garden Salad (RM45++ per portion) bears testament to this. According to Emily Chiam, our charming host for the evening, it’s a variation from the highly sought-after soft shell crab salad. The porky serving came atop a bed of fresh salad greens and some tangy dressing to minimise the guilt factor.

Peking Duck (RM118++) served with Piggy Buns is given a novel twist thanks to dainty Instagram-worthy buns shaped like cute piggy faces; a soft fluffy base for the crisp duck skin. Remaining duck bones and meat are whisked away to be stir-fried with noodles, resulting in another raveworthy dish.

Soup fans should lap up the Fish Maw with Yunnan Ham in Superior Stock (RM168++ for a 4 person serving). Redolent with savoury umami flavour, we appreciate every spoonful of the superior stock; a salubrious canvas to showcase the fish maw’s toothsome texture, the soft Chinese cabbage and the briny taste of fine Chinese ham.

Covered with melted cheese on top, Baked Two Rice Varieties with Seafood in Pumpkin (RM58++ per portion) is mercifully nothing pedestrian like those char chan theng(HK tea house) baked cheesy rice. Enlivened with assorted seafood and pine nuts in a whole baked pumpkin, be prepared to jettison your no-carb diet for an irresistibly flavourful crispy rice puffs and fluffy cooked rice.

Dim sum is a hot commodity during lunch (from 11 am) on weekdays and brunch (from 10 am) on weekends and public holidays. The soft Chicken Mushroom Buns (RM8++ per basket) are fashioned to resemble brown crackly lined faux ‘mushroom’ caps but the filling tastes lighter on the palate when compared to regular char siew bao filling.

Health concerns among city folks have also see the rise of subtly sweet dim sum options and obviously, the Crystal Longevity Buns with Macadamia (RM8++ per basket) are supposed to fit the bill. Encased inside the stretchy, translucent tung meen skin similar to that of har gao (prawn dumplings), the nutty filling borders to the point of blandness on the palate. Oh well, one man’s dessert is another man’s 'poison' in these trying times.

For reservations at THE HAN ROOM, call: 03-2284-8833. The new location isT-216A, 3^rd floor, The Gardens, Mid Valley City, Kuala Lumpur.

Customary festive dishes and the chef’s signature specials take centrestage at the classy Pak Loh Chiu Chow restaurant, Starhill Feast Village for the upcoming Chinese New Year (CNY) celebrations.

Recently named one of Asia’s Top 20 Chefs, Executive Chef Alex Au touts Classic Chiu Chow Yee Sang with Grass Carp (RM78-small, RM38-regular) for the second year running. Fresh ingredients such as coriander (stalk & leaves), basil leaves, roasted peanuts, julienned chillies and turnip, garlic slivers, yellow chives, jellyfish and fresh slices of grass carp abound.

Drizzled with a blend of Japanese soya sauce, sesame oil, and grated galangal followed by a squeeze of lime juice over the raw fish rosettes, the salad ingredients captures the tastebuds with its harmonious balance of sweet, sour, salty, bitter and spicy nuances. Other variants (RM48-RM188) include venus clams, baby octopus, topshell, black caviar, salmon, jellyfish and sliced abalone.

Chef Alex was also inspired to include a local touch into his festive creations such as the delightful Deep-fried Prawn Balls with Pineapple (RM28). Breaded and deep-fried till golden brown, the crisply coated prawn ball was complemented by a glob of thick marmalade-pineapple sauce to enhance its delicate flavour.

For me, the real spark of inspiration came from the chef’s simple but sublime Honey Glazed Hong Kong Dried Oyster (RM45). Placed atop a piece of fried toast and a sliver of cucumber, the smoky sweetness and slight chewiness of the dried oyster was mid-blowing. A stellar offering worth returning for.

For traditionalists at heart, there’s Double Boiled Shark’s Fin Soup with Dried Straw Mushroom (RM50). The fungi known as agrocybe cylindracea or poplar fieldcap bestowed its noticeably woody-nutty accent to the rich broth culled from old chicken, Chinese ham, lean pork ad pork bones. All in all, it took the chef 12 hours to make this soup.

Evergreen festive fave such Braised Pork Trotter with Black Moss & Vegetable (RM88) is also big with the Pak Loh Chiu Chow clientele. There was no need to reinvent the wheel for this customary dish but its painstaking preparation means blanching the trotter first before it is deep-fried then braised until melt-in-the-mouth tender.With the mere addition of black moss and greens, the hefty portion becomes a soul-satisfying platter reminiscent of hearth and home. Also available as a take-away option, the dish can easily be reheated for 30 minutes, making it perfect for family reunion dinners.

If you want a speciality with more creative slant, go for the Dried Oyster Fortune Parcels with Black Moss in Superior Stock in the Golden Jade Prosperity menu (RM798 for 4, RM1198 for 6 and RM1988 for 10 persons).A clever update on fatt choi hou si (dried oyster & black moss) combo, the gossamer thin, egg white pouches filled with diced dried oyster, roast pork, fried garlic pips and waterchestnuts (resembling jewel-like pomegranate seeds), bundling them up into chrysanthemum-like ‘blooms’. Each parcel sat atop a pool of unctuous superior stock embellished with black moss, garlic and shimeji.

Healthier dining expectations also drove the chef to rustle up his self-made Pumpkin Beancurd with Eel Maw & Sea Abalone (RM28). The beancurd’s clear simplicity and smooth custardy texture has an enticing hint of sweetness, resonating with marine-savouriness from the attendant glossy, umami-rich sauce. For textural contrasts, there’s toothsome sliced abalone and eel maw to chew on.

To boost the waxed meat flavours, he boiled them with ginger, spring onion and Xiao Shing wine before the assorted waxed delicacies are steamed and served for the Claypot Mixed Waxed Meat Rice (RM68). A special soya sauce concoction is mixed into the rice with the waxed meat before serving so each flavourful bowl had us devouring more than our fair share.

The grand finale came in the form of Crispy Chinese Glutinous Cake – finger-thick batons of glutinous cake (nin koh) and yam wrapped in strands of deep-fried kataifi pastry which drew nods of approval from all present. Accompanied by Double Boiled Sea Bird’s Nest with Osmanthus Flowers & Chinese Yam, the dessert broth left us replete.

Pak Loh Chiu Chow will be offering two 8-course set menus: the Four Season Fortune Set Menu (from RM398 onwards) and the Golden Jade Prosperity Set (from RM798 onwards) for dining parties of four, six and ten persons. Available from 9January 2016 until 22 February 2016. All prices are inclusive of 10% service charge and 6% GST.

For reservations, call Pak Loh Chiu Chow, tel: 03 – 2782 3856. Address: Feast Village, Feast Floor, Starhill Gallery, 181 Jalan Bukit Bintang, Kuala Lumpur. www.feastvillage.com

Colourful, boisterous and eventful best describes any media event hosted by Tai Thong Group. With affable Eddy Kwong spearheading his dynamic marketing team, invited guests always have a whale of a time and the recent Chinese New Year (CNY) dinner preview was no different.

Even the mythical Choy Sun Yeh (God of Prosperity) and Sun Woo Kung (Monkey God) graced the event, adding much cheer and auspiciousness. A live band coupled with a lavish banquet and free flow of Carlsberg beer ensured we all left well-fed and brimming with good cheer.

The showstopper in my book is the impossibly scrumptious Baked Dried Oyster Tarts (RM8.80++). Part of the Prosperous Dim Sum repertoire – it’s a splendid pie of sorts consisting of airy-light flaky yet buttery pastry stuffed with savoury dried oyster bits.

Clearer flavours prevail in the Steamed Triple Delight with Oyster Sauce (RM9.80++) – a trio of bouncy steamed fish paste balls topped with fatt choi (black moss), mushroom and dried oyster. The natural sweetness of the fish paste bears testament to its appetising allure; a pristine ‘canvas’ to showcase the inherent nuances of the toppings.

Eat and prosper when you sample the translucent parcels of Steamed Fatt Choy Dumplings with Prawns (RM8.80++). Encased in sheer, subtly chewy skin, the simple filling again proves the premium and fresh ingredients used.

Rice fans would dig enthusiastically into a portion or two of Steamed Bamboo Rice with Chinese Waxed Meat (RM10.80++). Similar to ubiquitous lap mei farn, the individual serving is perfect for those who prefer to enjoy this festive treat with restraint.

Keep your eyes peeled for the Prosperous Dim Sum quartet from February 1 – 29. The offerings go superbly well with glasses of chilled Carlsberg too so it’s a great way to yam seng this CNY.

Of course, no family reunion or festive gathering is complete in Malaysia without yee sang. The Tai Thong Group chefs recommend three distinctive versions: Golden Fortune Yee Sang (RM68.80++ for half serving, RM108.80++ for full serving) with assorted fruits and nuts, Fortune Yee Sang with salmon and pear (RM68.80++ half, RM108.80++ full) and Double Happiness Yee Sang (RM88.80++ half, RM128.80++ full) with Japanese Fish Roe and Prawn.

Health-conscious diners should relish the fruity and nutty Golden Fortune Yee Sang – a refreshing take on this celebratory salad. The combination of shredded ginger, carrot and radish with pomegranate, grapes, dragonfruit, jackfruit, green apple, mandarin orange segments, rose apple, peach, dried cranberries and blueberries, salted almonds, pistachios, pumpkin seeds, crushed peanuts and sesame seeds makes this platter a cut above the usual version.

If you have a penchant for soup, the Double-boiled Dried Premium Seafood Soup in Coconut (RM48.80++) should float your boat. The clear and mildly sweet coconut juice and coconut aroma makes the broth a pleasure to slurp up. Brimming with a chockful of goodies such as sliced abalone, conpoy, fish maw, crabstick, mushroom, red dates, bamboo pith and village chicken, this dish alone will leave small eaters replete.

Planning to feed the clan? No worries, the Fortune Seafood Treasure Pot (RM298.80++ for 5 persons, RM498.80++ for 10) should be ample for both young and old.

This customary poon choi serves up a hodge-podge that includes deep-fried tiger prawns and jade perch, cheese baked mussels, stuffed crabstick with fish paste, stuffed squid with chicken meat, shiitake, fresh baby corn, button mushroom, cauliflower, carrot, pumpkin, lotus root, broccoli and Chinese cabbage. A two days’ notice is required though so make sure you call ahead to book.

Although most chefs usually resist tweaking the perennial lap mei farn, we like how Tai Thong Group chefs imbue it with shelled Japanese green soya beans resulting in Claypot Rice with Waxed Meat and Edamame. Never mind the waxed stuff was a tad salty that night. I personally think the beans lent an agreeable textural dimension to the carb-laden dish. Lots of chopped spring onion also help to reign in the greasy factor.

Expect some floral rhapsody when you bite into the dessert creation of Chilled Nian Gao with Osmanthus and Sakura (RM11.80++ for 6 pcs per serving). The jellified pudding looks pretty but the nian gao seems kinda lost amidst the equation. I guess it will sit well with those who just want a sliver of the traditional treat.

For more details on Tai Thong Group's CNY Festive Indulgence Menus or reservations, call 1800-88-2338 or visit www.taithong.com.my

Roman Abramovich, David and Victoria Beckham, international business tycoons, Middle Eastern royal families and Hollywood superstars are some of the celeb guests Executive Chinese Chef Eddie Chua has cooked for during his previous stints abroad. With three decades of industry experience under his hat, the affable and humble Eddie has worked in some of the world’s most exclusive resorts and hotels in Maldives, Lebanon, Russia, Indonesia, India, Vietnam and the Philippines.

Now the Malaysian chef has returned to his roots, content to display his culinary prowess at China Treasures, Kuala Lumpur Golf & Country Club (KLGCC). This Chinese New Year, the five festive menus: Happiness, Abundance, Fortune, Prosperity and Wealth composed by Chef Eddie should leave you counting your blessings and looking eagerly to fruitful prospects brought in by the Monkey Year.

At the sneak media preview, we savoured a selection of hand-picked dishes from China Treasure's CNY menus. We tossed and stirred with much gusto with the curtain-raiser of Fresh Norwegian Salmon Yee Sang comprising colourful crisps, freshly shredded vegetables, pickles and condiments topped with slices of imported salmon. The customary speciality passed muster with no unexpected surprises.

Stealthy jolts of tongue-numbing zinginess hit us when we bit into the Crispy Roast Chicken with Szechuan Pepper Hot Sauce. The chef revealed he had rubbed the punchy marinade inside the chicken prior to roasting. Once the chook is cooked, the collected jus was served as the base dip, giving a titillating dimension to the popular Chinese restaurant staple.

Simplicity ruled the dish of Steamed Live Australia Jade Perch. We thought the fish lived up to expectations despite the formulaic fallback on spring onion, coriander, ginger and light soya sauce. The doneness was spot on too with the inherent sweetness tangible and palate-pleasing.

A milieu of bright, bold flavours emerged from the slick saucy coating of the succulently springy Stir-fried Crystal Prawns with Honey Pepper Sauce. To retain their natural sweetness, the prawn shell remained intact but with a back slit to make shelling easier.

My aunt used to cover whole dried oysters with fish paste and fatt choi (fine hair-like sea moss) before braising them so those good memories came instantly to mind when I ate the rustic Braised Sea Moss Oyster Rolls with White Jade Shell Meat & Garden Greens; the dish's deep-sea nuances further augmented by the shell meat, rendering the salubrious dish incomparable.

One can’t go wrong with a failsafe classic like Yong Zhou Fried Rice. Again no disconcerting element here to rock the boat for rice-crazy diners. The chopped long beans added texture and wholesome touch to the carb-rich offering.

Subtly sweet Chilled Lo Han Guo Jelly with Aloe Vera accompanied by a duo of Chinese New Year Special Dessert – deep-fried sesame balls with lotus paste and mochi red bean balls helped to plug any tummy space left unfilled.

Depending on your choice of set menu, China Treasures’ CNY menus start from RM922.88 for table of six up to Rm3288.88 per table of 10 persons (with complimentary bottle of wine).

For reservations, call China Treasures, tel: 03-2011 9191. Address: Kuala Lumpur Golf & Country Club, Jalan 1/70D, Off Jalan Bukit Kiara, Kuala Lumpur.

Eat your way to prosperity and good fortune at Dynasty restaurant. Prepared by Chef Kok Chee Kin and his team, here’s the Top 10 Must Eat Dishes to usher in the Year of the Monkey:

Fruity Yee Sang

Yue as in the raw fish in this colourful salad denotes abundance. This year, Dynasty has added fresh dices of dragonfruit, strawberries, papaya and honeydew to the ubiquitous array of shredded veges, pickles and crisps. It’s to signal sweet beginnings to the new spring season and fortuitous year-long endeavours. Five other variants available from RM108 for 1/2 portion and from RM198 for full portion.

Braised Sun-dried Oysters, Seamoss,

Flower Mushrooms & Roast Pork

The customary pairing of hou si or in this case sun-dried oysters with fatt choi (wispy black hair moss) means good tidings and prosperity. Flower mushrooms are prized for their woody aroma and plump texture once cooked while flabby pork is associated with rising wealth. Truly, a classic celebratory dish that needs no reinvention.

Braised Pork Knuckle, Sea Cucumber & Fresh Mushroom

A timeless fave with the dish touts wang choi jau sau or lucky gains in hand. We were indeed fortunate the knuckle had soft, fall-off-the-bone tenderness and succulent gelatinous texture. Toothsome sea cucumber and spongy mushroom piled on the layers of delightful textures.

Ocean Treasure Soup with Crabmeat

Light and mildly unctuous, the rich broth with hoi sum (sea cucumber), prawns, strips of topshell and enoki aims to soup up on happiness and conpoy resembling ancient Chinese coins for riches. After the first sip, all of us were smiling from ear to ear and thoroughly relished digging into the treasure trove of sumptuous delicacies.

Fortune Combination Platter

This tempting quartet of ‘dragon beard’ rolls, scallops sautéed with asparagus, ‘money bags’ and deep-fried banana seafood rolls in batter signifies financial windfall and bright monetary prospects.

Prawns enrobed in kaitaifi pasty are meant to be dragon’s beard while delicate beancurd pouches stuffed with prawns, minced pork and fish paste are supposed to be money bags. Never mind if these items were eclipsed by the scrumptious battered rolls of banana and seafood.

Grilled Prawns with Spicy Sauce and Green Chilli

Laughter’s the best remedy in life and most festive feasts would include prawns as the Cantonese word har is liken to the sound of hearty ‘ha ha’. The chefs at Dynasty jazzed the prawn dish up with a piquant tomato and hot green chilli sauce to ensure diners laugh till they cry.

Stir-fried Hong Kong Kai Lan &Wild Mushroom

Green vegetable or choy is synonymous with wealth or monetary gains. A great excuse to load up on greens and in this case the no-frills approach is best with mini white capped mushroom for extra textural interest.

Hong Kong Style Waxed Meat Rice in Claypot

Rice bins in the house are filled to the brim during CNY to ensure one’s back account and purse remain chiong moon or always full. Likewise, lap mei (waxed meat) are prized for expanding wealth. When you eat this comforting lap mei farn dish (RM39 per portion), not only would your tummy be full but your financial status too.

Sweetened Fungus, Mixed Jelly & Soya Bean

Sweet dessert broth signals sweetness for the joyous celebration and in life as in the Chinese adage teem teem mutt mutt while the coin-shaped jelly represents lucky gains.

Fortune Pastries

No CNY celebration is complete without nin koh which is a promising wish for yearly growth or heightened prospects. At Dynasty the sweet glutinous cake is sliced and steamed into malleable softness then served with freshly grated coconut. Traditional myth has it this sweetcake was to seal the lips of the Kitchen God on his annual pilgrimage, to prevent him from highlighting mortal foibles to the Jade Emperor.

Diners can go for the Double Happiness Set (RM428nett for 2 persons), Prosperity Treasure Sets at RM838nett and RM1,088nett for a table of 5) while the 8-course Chinese New Year Set for 6 persons is RM988nett. For group of 10 persons, select from lavish 9-course Happiness Set, Fortune Set or Longevity Set priced at RM1,598nett, RM1,988nett and RM2,888nett respectively. Treasure Pot or Poon Choi is priced at RM398nett (ample for 5 persons) and RM888nett (for 10 persons).

For reservations, please call Dynasty Restaurant, tel: 03 2716 9388. Address: Renaissance Kuala Lumpur Hotel, Corner of Jalan Sultan Ismail and Jalan Ampang, Kuala Lumpur.

The petite powerhouse behind Maison Francaise Sainy Chun has done it again with 2OX. Her months-old bistro venture at The Row (formerly Asian Heritage Row) fits in nicely with the revitalised F&B hub, bringing the art of French bistronomy to KL.

Channelling the effortless downhome chic of French bistros with tasteful facets: pristine white tiled walls, pared-down linear décor and edgy industrial finish, 2OX is out to draw those yearning for reasonably priced French dining with its array of exquisite, rustic specialities.

A vibrant canvas of voluptuous, carousing personas take centrestage on the feature wall while smaller, intermittent bursts of colour from framed artworks act as supporting cast.The brief bistro-style menu is ample enough to leave you in a quandary on what to choose. Francophiles will lament everything sounds tempting!

The Duck Rillettes with Pickled Gherkins (RM38) won the appetiser tussle alongside Fresh Mozzarella with Tomatoes and Jamon Ham (RM48). We love the rillettes – a traditional speciality features pork, rabbit, goose or other poultry cubed, salted and cooked in lard to tenderise the meat before it is shredded to coarse paste-like consistency.

Known in some parts of France as ‘brown jam’, our serving came with toasted baguette and housemade pickled gherkins and pearl onions, cherry tomatoes and lettuce. The inherent gaminess and richness which reminded me of moist meat floss with subtly sweet-tangy baby gherkins and pearl onions layering their distinct flavours to the spread.

For us, the day’s showstopper belonged to the unbelievably tender Josper Oven Grilled Pork Chop (RM75). My mouth still waters at the memory of the tender meat’s juicy sweetness and spot-on doneness.

Heeding the recommendation to sample Les Tripe with Tomato and Spicy Herbs (RM58) also paid off. If you’re a fan of offal like us, the textural symphony: spongy chewiness interjected with slippery flabby bits should hold great appeal. I mopped up every drop of the robustly sublime gravy with bread.

Dessert consists of cherished classics like Crème Brulee (RM15) and Bourguignon Pear and Vanilla Ice Cream (RM20). The former came up to par while the pieces of red wine-suffused pear in the latter was surprisingly sedate. Great if you prefer ethereally light treats that leave you humming with good vibes.

For dinner, you can enjoy a 3-course set at RM88++ per person comprising one cold or warm appetiser, one main and one dessert. Certain dishes come with additional charges so consult with the 2OX team for an ox-cellent dining experience. Pair your choice of dishes up with some wine, served by the glass at RM20-RM28 each.

For reservations, call 2OX, tel: 03-2692 2233. Address: 56G, Jalan Doraisamy, Kuala Lumpur.

Hou or monkey in Chinese sounds similar to good so naturally this Chinese astrology sign grabbed the limelight at the prosperity yee sang with fresh salmon presentation at Toh Yuen, Hilton PJ for our media review.

Us shutterbugs simply couldn’t stop snapping away at the Instagrammable creation before dinner! The yee sang tasted as good as it looked too. Chinese Executive Chef Ben Lim has stuck to tradition with loads of multi-colour, fried flour crisps, assorted pickles: ginger, leek and onion, shredded carrot and radish, fresh pomelo sacs, shredded kaffir lime leaves and pok chui (deep-fried flour crackers) and fresh slices of raw salmon.

Once the whole platter was tossed and stirred to boisterous shouts of lou sang, the mixed salad turned out to be delicious thanks to the bright, well-balanced melange of sweet, savoury, mildly spiced, briny, tangy and even faintly bitter accents. Augmented by thick fresh salmon slices, we made quick work of the salad.

Liquid intake in recent scorching weather is a must and the restorative double-boiled fish maw soup with black mushroom & dried scallop was most welcomed. With slippery smooth fish maw (fa kau), conpoy, black mushroom and wolfberries double-boiled for hours, the salubrious broth really hit the spot.

The biggest show-stealer of our preview was steamed imperial chicken with Chinese herbs and seamoss. Just a whiff of the pungent woody, herbal aromasent our salivary glands into overdrive and we soon picked the bones clean of the chook. The sublime sauce would have gone superbly with some white rice but we resisted.

Abundance certainly came our way after we relished every bit of the Teochew style steamed pomfret. The fish’s inherent sweetness was discernible, the flesh soft and plump. Pickled mustard (ham choi), sliced black mushroom and custard-soft beancurd helped to boost the dish’s texture and taste profiles too.

You’d laugh with delight upon tasting the deep-fried prawns with lemon mayonnaise sauce. Topped with coarsely ground nuts, the springy shelled crustaceans in a light coating of lemon-infused mayo 'rocked' our palate. Underneath was some diced fruit tossed in mayo, lending unexpected creamy sweetness to the equation.

CNY is possibly one of the major occasions when pricey ingredients appear on the festive menu. Nothing screams luxury like stewed whole abalone with Australian sea cucumber & seamoss so I daresay we dined like a boss that night. Only good manners stopped most of us from licking the plate clean!

Instead of lap mei farn (rice with waxed meat), we raved over the packets of steamed glutinous rice with dried oyster wrapped in lotus leaf. Suffused with the distinctly rustic scent of the lotus leaf, the rice was a total win. Added with the subtly smoky dried oysters, the parcels of irresistible, soulful offering got the thumbs up.

Dessert was kept light yet sweet with osmanthus/sweet olive with lemongrass jellyaccompanied by CNY cake (nin kou) with desiccated coconut. While the mildly sweet broth proved to be a nice palate-cleanser, we wished freshly grated coconut had been used in place of the dry, sawdust-like desiccated coconut. Such a pity that dismal, rancid overtone marred an otherwise perfect celebratory dinner.

Yee sang is available in regular (2-5 persons) and large (6-10 persons) servings, starting from RM98 onwards up to RM258. Toh Yuen’s set menus are priced at RM1,618 (Everlasting Happiness Set), RM1,968 (Luck & Joyfulness) or RM2,308 (Sea of Prosperity) per table of 10 persons; available for lunch and dinner until 28 February.

For reservations, call Toh Yuen, tel: 03-7955 9122 x 4073. Hilton Petaling Jaya, Jalan Barat, Petaling Jaya, Selangor.

Remember to check out Sakae Sushi's thirst-quenchers to go with your meal

Fresh seafood options in different guises abound at Sakae Sushi this Chinese New Year. I recall when we grew tired of the same old Chinese fare at family gatherings, we’d turn to Japanese cuisine for a change of palate. In such trying times when our shringgit lose its buying power, thank goodness we can still afford a decent celebratory meal at Sakae Sushi.

For the Year of the Fire Monkey, Sakae chefs have joined the fray by proffering a Japanese take of yee sang. Airflown, thick slices of salmon form the heart of delicious Fortune Salmon Yee Sang (Success set at RM29.98 for 2-3 persons, Money set at RM56.98 for 6-8 persons with add-on options available).

According to June Yew (above pix - centre), GM of Marketing, the yee sang is Sakae's annual best-seller and customers can customise their order with salmon sashimi, seasoned scallop, jellyfish or mekabu seaweed. Available for dine-in and takeaway, the appetising salad with seasoned jellyfish, seaweed, shredded radish and carrot, pickles and a citrus-infused sauce come together to create a refreshing combo that’s easy on the eye and worth relishing too.

Treating the clan need not be a costly affair. The trick is to order the Happiness Treasures (RM98) which features Sakae’s signature Fortune Yee Sang (Money set) alongside 10 types of popular sushi selection made by Sakae chefs using Vitamin E-added sushi rice and imported ingredients. A serving should be ample enough to feed 6 persons.

Kids and cheese lovers can relish Salmon Cheese Roll (RM16.99) too. These delectable rice chunks rolled with salmon, crabstick, Japanese omelette and cucumber are finished off with slightly torched cheese and some spicy mayo.

For older folks or those eschewing raw stuff, fret not. A platter of Golden Abundance (RM49.90) should please them. With goodies like mini ebi tempura, fried hotate (scallop), soft shell crab and kani (crabstick) among others, the golden brown morsels served with spicy mayo came up to scratch.

Nobody would mind getting into hot soup of the Salmon Kabuto Nabe (RM19.99). A hearty Japanese hot pot cooked with salmon head, we found assorted mushroom and vegetable immersed in the appetising broth. A viable choice to satisfy both young and old.

Much as I like mentaiko or cod fish roe, the overly generous blanket of creamy cod fish roe somehow proved a tad overwhelming for the Hotate Mentaiyaki (RM10.99 for two pieces) which consists of half shell scallops.

The same topping reappeared in the Salmon Mentaiyaki (RM18.99) as well so unless you’re partial to mentaiko, it’s best to opt for one or the other in the same sitting. Remember the adage about too much of a good thing…the salmon was moist but a tad overcooked for my personal liking.

We were stuffed when dessert arrived but like the saying goes, there’s always room for sweet treats. I was smitten with the Karinto Manjyu & Ice Cream (RM11.99), an enticing golden brown sugar bun filled with red bean paste. Complemented by green tea ice cream, its caramel taste reminded me of sarang semut, a local spongy cake with honeycomb texture.

In conjunction with the CNY period, diners will be rewarded when they spend minimum RM80 thanks to Sakae Sushi Prosperity Giveaways. Gifts range from limited edition angpows, vouchers, gift cards entitling them to win special prizes such as Fortune Rong Rong and Lucky Mon Mon plush toys which symbolise prosperity and happiness respectively.

You can also join the Pose for Prosperity Facebook contest which runs until 29 February. Just snap a creative pose with the “Toss to Prosperity” yee sang standee in front of Sakae Sushi and upload it to the brand’s FB page.

For more information and list of Sakae Sushi outlets, visit www.sakaesushi.com.my

Preserved chicken lap cheong (waxed sausages) and edible peach gum (pix above) emerged as the intriguing specialities that snagged our attention during this year’s Chinese New Year dinner preview at Zuan Yuan.

For rice-loving friends who eschew pork, it is the perfect chance to sample lap mei farn. Wrapped and cooked in lotus leaves, the Steamed Rice with Yam, Preserved Meat and Chicken Sausages tasted similar to the real deal but I dare say it was less greasy. Studded with powdery, mushy yam dices, the soya sauce imbued grains were so sedap, most of us had second helpings.

Chef Michael Chew and Chef Lee Siew Hap also conjured up fresh ideas for the customary lou sang ritual by marrying the classic Caesar salad with yee sang, to create the winsome Caesar Salad with Salmon and Grated Parmesan Yee Sang (RM85 for half portion, RM170 for full portion).

Happily, it was a dream fusion which had balsamic vinegar drizzled on cos lettuce and a dusting of grated parmesan parked alongside more familiar yee sang ingredients (pickles, crisps and other condiments). After a thorough tossing, the distinctive salad drew nothing but praises from our dining party. Three other varieties of yee sang are served: sea bird’s nest with shredded sweet turnip, salmon and shredded sweet turnip or sliced abalone with snow pear.

More traditional Chinese folks still demand old school specialities like Braised Shark’s Fin Soup with Sea Treasures so this dish remains on the festive menu for now. Admittedly, times are a-changing with more and more of the younger ones giving the soup a wide berth and opting for alternative broths.

Like any notable Chinese restaurants worth its salt, roasts can make or break their reputation. Zuan Yuan is one resto that passes with flying colours as we swooped in and quickly made short work of the Roast Chicken and Duck platter with Marinated Jellyfish. Juicy and tender to the bite, it was a substantial, scrumptious platter to satisfy us fussy eaters. The crunchy jellyfish had a zingy bite thanks to some chilli oil infused in it.

Warm, spice nuances from Vietnamese five spice powder bestowed the Wok Fried Tiger Prawns with appetising flavour and finger-licking deliciousness. Slit in the back, the crustaceans’ clear sweetness stood out amidst the light coating of marinade.

Humble choi poh (preserved radish) together with garlic and chilli formed a simple but comfortingly homey topping to grace the Steamed Star Garoupa. If the fish wasn’t a tad overcooked, it would have tasted out of this world. Still, we picked everything clean so obviously that was a minor bone of contention.

The chefs are wise enough to leave the time-honoured Braised Sliced Abalone, Mushroom, Sea Moss and Beancurd with Garden Greens well alone. We had no complaints as the traditional dish came up to scratch, brimming with hearty woody-earthy-deepsea accents.

Clumps of reconstituted peach gum lent extra textural interest to the Chilled Sea Coconut with Lotus Seeds, Snow Lotus Seeds and Red Dates. The clumps of peach gum have to be soaked in water for 12 hours before use. In China, it’s used for cooking and baking. We found the mouthfeel similar to hasma; slightly gelatinous like watery agar-agar.

The monkey must have inspired the inclusion of banana cream into Zuan Yuan’s final dessert of Deep-fried Nian Gao with Banana Cream. Sheathed in a crispy yet light batter, I love the sticky glutinous rice melding with the sweet creamy banana mash.

Three Blossom of Happiness CNY set menus are available throughout the CNY period priced at RM1,738, RM1,980 and RM2,210 nett per table of 10 inclusive of two bottles of wine.

For reservations, call Zuan Yuan, tel: 03-7681 1159. One World Hotel, First Avenue, Bandar Utama City Centre, Petaling Jaya, Selangor.

Toss Up Stirring Prosperity

Try the Smoked Salmon Yee Sang for your customary lou sang if you’re squeamish about eating raw fish and the risk associated with it. This version has everything going for it in terms of colour, texture and flavour: some fresh ingredients alongside pickles, crisps, ground nuts, sesame seeds, etc.

Xin Cuisine offers six variants: Sliced Abalone, Norwegian Salmon, Bud Mushroom & Scallop, Jellyfish, Shredded Duck & Jackfruit Thai Style or Vegetarian with Snow Pear (from RM79 onwards for regular to RM265 large) to tempt you.

A Serving of Triple Liveliness

The Chinese maxim sang sang mang mangcomes to mind when I saw the platter of Abundant Three Hot Combination. I have always love this dish even from those old school wedding dinners which invariably featured this or the quartet of hot & cold combo.

Kinda like French amuse bouche but more substantial. Choice of items would depend on the chef’s whims so you’d never know what to expect. The triple treats of deep-fried yam with prawns (equated with happy laughter), kataifi-wrapped scallops (big monetary prospects) and stir-fried lotus root, asparagus, macadamia and bunashimeji mushroom packed varied textural and taste contrasts that were palate-pleasing enough.

Be ‘Souper’ Prosperous

Dried scallops, bamboo pith, sliced black mushroom, crabmeat and other goodies form a viscous milieu in the Prosperity Thick Soup with Dried Seafood.This slurpilicious broth can be a harbinger of brimming riches for the coming CNY.

Go for The Whole Hog

The Chinese loves the piggy as this domesticated animal symbolises bounty to them. Likewise, they enjoy eating Crispy Suckling Pig Hong Kong Style – a revered main banquet course for its sublime crisp, crackling skin – as a fervent wish for bountiful life, be it for wealth, offspring or work prospects. Needless to say, this dish was wiped clean in a twinkling at our review.

Fish for Abundance

Surplus, excess and abundance is associated with fish so no CNY feast is complete without it. Mindful of children and senior folks in multi-generational gatherings, Xin chefs are proffering Steamed Cod with Garlic Oilfor easier eating. Superior soya sauce, aromatic garlic oil and fresh coriander with spring onion proved less is more for the sumptuous cod fillets we sampled.

Laugh with Happiness

Just the sight of the dark, luscious sheen of Baked Fresh Waterprawns with King Superior Soya Sauce would be enough to make you LOL with gleeful happiness. Nobody groused about getting their hands dirty as the big-headed crustaceans tasted really shiok; the shells slicked with that deep-seated savoury sauce.

Fly High with the Phoenix

Downhome accents reign in the six Waxed Meat specialities found in Xin’s festive menu. Should you crave for nostalgic retro-style eats, rustic offerings such as Braised Chicken with Three Varieties of Chinese Sausages should leave you crowing with delight. As another auspicious mainstay for CNY as the chook symbolises the celestial phoenix, we delved into the serving with hearty gusto whilst resisting the urge to ask for plain rice to go with it.

Wax Lyrical for Good Fortune

Lap mei farn is a popular staple for most Cantonese folks and this speciality of Waxed Meat Rice in Claypot has gained wide appeal over the years in most Chinese restaurants. Waxed meat and sausages are cherished by the Chinese as the fatty stuffing denotes good fortune and wealth. Come CNY, few patrons at Xin would pass up on the chance to relish this festive dish so we felt fortunate such ‘riches’ came our way already.

Sweeten The Year Ahead

Who can resist such a cool treat which looks like a golden pool? Subtly sweet, the refreshing Mango Puree with Pomelo & Sago drew praises all round. Juicy pomela sacs and tiny sago pearls added to the dessert broth’s mouthfeel. Simple but sweet to ensure a great Year of the Monkey ahead.

Uplifting Progress & Prospects

Increase your work and life prospects by eating Nian Gao or steamed glutinous cake. Again, Xin is renowned for its Chinese New Year Sweet Treats (RM12.80 per portion) such as nian gao coated in sweet potato with macadamia nut, waxed meat nian gao with chicken floss and peanut nian gao with pistachio. Each tasty variant signals upward increases in your annual income, career or business prospects and high marks for upcoming exams as well as personal growth. Now huat more do you want?

Prosperity menus start from RM1,618 onwards per table of 10. Reservations are advisable. Call Xin Cuisine, tel: 03-2144 8750.

HOI NEEN WITH CONCORDE KL

True to tradition, Concorde Hotel KL ‘opens’ the Year of the Monkey with great aplomb. Join in the fun on the 2^ndday of Chinese New Year (9 Feb) at the Hotel Lobby from 11am onwards. Festive highlights include:

Image courtesy of Concorde Hotel KL

· an awesome acrobatic lion dance by award-winning Kun Seng Keng

· live Monkey King performance

· Yee sang toss with the Hotel team

· Entertaining Chinese acrobatic stunts

· Photo session with JK & Shaki – two well-dressed monkeys

Braised goose webs ain’t a mainstream dish one finds in KL especially during Chinese New Year (CNY). So it was a mind-blowing moment when I bit into the Braised 20 Head Green Lip Abalone with Goose Web & Sea Cucumber and Superior Brown Sauce at Celestial Court.

Granted, goose web like duck’s tongue is kinda bizarre to eat but heck, I’m Chinese so I consider them real delicacies. Frankly, I was more smitten by the fall-of-the-bone tender goose web skin at dinner compared to the abalone. The rich brown sauce was par excellence too.

The show-stealer was one of the many dishes we sampled when Sheraton Imperial KL hosted us to a preview of their CNY specialities. Earlier, we had a rousing start, creating much astir with Boston Lobster Yu Sheng with Banana and Chinese Pear (RM250 half portion, RM500 for full portion).

Executive Chinese Chef Vincent Loo and Dim Sum Chef Ken Liew pulled out the stops, creating an array of festive dishes including seven types of Yu Sheng. Quirky as it may seem, the addition of banana works unexpectedly well with the colourful salad.

Seafood also dominated most of the night’s menu but nobody minded. We lapped up every drop of the Thick Broth with Baby Lobster Meat, Shredded Jade Abalone, Dried Scallop & Sea Cucumber although I personally found it too salty for my liking. Apart from that minor grouse, the strips of seafood in the soup were welcomed by all and sundry.

The Braised Superior Bird’s Nest Broth with Assorted Seafood & Spinach fared better, colour and taste-wise. Having bird’s nest in savoury soup was a novel albeit agreeable idea as the pricey ingredient brought a touch of luxe to the meal.

Red-hot chilli heat singed our tongues lightly as we delved into the plate of Sautéed Fresh Scallops and Sliced Cuttlefish with Flower Fungus and Garden Greens in Spicy Beijing Sauce. A rave-worthy dish with delightful textural contrasts and light but assertive accents.

Similarly, the Dual Combination of Tiger King Prawns: Deep-fried with Spicy Chilli Salt and Sautéed Sichuanese Style left an indelible impression. Springy to the bite, the prawns retained their natural sweetness amidst the strongly flavoured seasoning. Crunchy snow peas were the vegetable du jour to lessen the guilt factor.

Much as we enjoyed the Braised Ee Fu Noodles with Seafood, Dried Oysters and Beansprout in Abalone Sauce, the metallic fishy overtone of the dried oysters tasted at odds with the overall flavour palette which was subtler and more delicate.

Still, the premium dessert of Double-boiled Bird’s Nest with Red Dates, Sweet Pear, White Ginseng & Snow Fungus more than made up for the minor hiccup. The faintly bittersweet herbal nuance was amply tempered by other sweeter niceties so everyone left happily ever after.

The dishes sampled were a concise selection from Celestial Court’s CNY set menus priced at RM1,988, RM2,088, RM2,288 and RM2,688 nett per table of 10 persons.

For reservations, please call Celestial Court, tel: 03-2717 9900 x 6933. Address: Level 3, Sheraton Imperial KL, Jalan Sultan Ismail,

A trio of traditional Indian drummers, a Malay kompang group and a Chinese lion dance troupe ensured a rousing start to the soft launch of Dorsett Putrajaya Hotel recently.

Resplendent in their traditional apparel, the multi-racial drummers and performers drew attention to the arrival of guest of honour, Deputy Minister of Federal Territories YB Datuk Dr Loga Bala Mohan.

Alfred Paulsen - the Hotel GM giving his speech

Datin Jasmine Heng Abdullah, Vice Chairman of Dorsett Hospitality International

Deputy Minister of Federal Territories Datuk Dr Loga was the guest of honour

Following speeches by the day’s VVIPs: Alfred Paulsen, Dorsett Putrajaya’s General Manager and Datin Jasmine Heng Abdullah, Vice Chairman of Dorsett Hospitality International and the Deputy Minister, guests in attendance were treated to a multi-racial drum performance.

Then the pair of ‘lions’ presented the symbolic prosperity platter to the VVIPs present as a form of blessing to mark the hotel’s soft launch. Dorsett Putrajaya also presented mementoes to the first guest and all paying guests who checked into the hotel on that soft launch day.

The 218-room Dorsett Putrajaya is within walking distance to the National Registration Department, Customs Department and Ministry of Health offices among others. Once fully ready, guests will find the hotel offers an all-day dining restaurant, a Lobby Café, multi-functional meeting facilities, a ballroom, gym and infinity pool on site.

For reservations, call Dorsett Putrajaya, tel: 03-5031 6060 x 5027. Address: Precinct 3, Putrajaya, Malaysia. www.dorsetthotels.com

Live music has a new home at Bobo Kuala Lumpur – a cosy restaurant with a ‘hidden’ speakeasy bar cum lounge upstairs in one of Ed Soo’s repertoire of F&B ventures in Bangsar’s Bangkung Row.

Bobo marks a significant ‘coming of age’ phase for Ed who has always nursed a much cherished dream of combining his different passions: food, wine, art and music into one single entity over the years. As serendipity would have it, Ed met renowned Malaysian thespian and entertainer Sean Ghazi at a dinner party and the rest was history.

Only an ardent art lover and collector like Ed Soo would conceptualise a restaurant around his treasured artistic masterpieces. From the ambient lighting to the minimalist furnishing in the restaurant, visual feasts abound in Bobo.

Named in honour of Ed’s fave huggable stuffed doggy Bobo (it occupies a discreet corner in the little lounge next to the balcony), the resto’s ambiance exudes as much charm and conviviality as its tasteful, worldly owner.

Local music talents take centrestage at Bobo KL

The pride of Bobo KL is the music lounge complete with a curtained stage, top-notch sound-proofing and high-ceilinged ambient lighting (proof of Sean Ghazi’s expertise), the resultant acoustics and overall vibe are second-to-none. No wonder local musical talents like David Gomes, Izlyn Ramli and Sean G (yes, the man himself!) have taken to Bobo like bees to honey.

After an effusive welcome, Ed got his culinary team to conjure up a repertoire of starters for our sampling. Red and white wines accompanied our companionable evening, amidst cordial chit-chat and bouts of cheery laughter.

Soon we were inundated by a melange of textures, flavours and tastes as the plethora of appetisers appeared. My personal vote goes to the unconventional Bobo’s Caesar Salad (RM28) - a wicked composition featuring a mound of velvety parmesan mousse atop a crouton base.

Crowned with shredded romaine and a baked parmesan wafer on the side, the supporting cast for the wondrous speciality included a strip of anchovy, parmesan shavings, dollops of aged balsamic vinegar and savoury dressing.

It was a naughty way to get non-vegetable eaters to eat greens as there was more of that rich umami mousse than lettuce! Still, a few more leaves of romaine would go down even better.

Coming in a close second is the Charchuterie & Cheese Board (RM39), a platter guaranteed to make fromage fans go weak at the knees.A robust red is best to down with the irresistible cured meat cuts and cheeses.

We were amply satisfied by the big, boldly flavoured chorizo de pavo (fermented, cured and smoked Spanish sausage), salchicón de pavo (cured summer sausage), cecina de vacuno (air-dried beef), manchego (Spanish semi-soft cheese made from sheep’s milk), mahón(Spanish semi-hard cow’s cheese) and nectar-sweet rock melon.

Plump and brimming with hints of their deep-sea origins, you can’t go wrong with Fresh Irish Oysters (RM38) here. Shucked and served on the half shell with a splash of olive oil, black pearly caviar and if you wish, a squeeze of lemon juice, the slickly smooth molluscs go down a real treat.

Decadently voluptuous on the palate, we raved over the slab of Foie Gras Pate (RM45); the chicken liver pate’s unctuous richness aptly balanced by the attendant cranberry sauce and onion marmalade. A serving is ample enough for sharing, to leave your tastebuds well-primed for other good things to come.

The bright and cheery tangerine hue of Salmon Crudo (RM34) demands full attention and rightly so. Drizzled with olive oil and horseradish cream alongside dainty dots of horseradish cream, some micro herbs and salmon roe, the simplicity of this raw fish dish again underscores the ‘less is more’ maxim.

If you prefer warming up with hot stuff, Polenta Fries (RM24) with Lemon Truffle Aioli or Arancini (RM28) should do the trick. Personally, I’ve never been partial to cornmeal but the thick, golden batonnettes came up trumps once dipped into the aromatic and creamy aioli.

The Arancini also ticked all the requisite boxes: crispy crumbed shell – checked, ball-shaped soft, slightly nutty risotto – checked, a melty, oozy buffalo mozzarella filling – checked, tangy chunky tomato sauce – checked.

Choices are aplenty when it comes to mains but I readily vouch for the show-stopping Crisp Paupiette of Barramundi (RM75). Imagine sinking your teeth into sweet, flaky barramundi flesh enrobed in crisp, wafer-thin layers of baked potato. Tender braised leek and shallot in red wine sauce with fresh sprouts lift the dish to heady gastronomic heights.

Red meat enthusiasts will put their hard-earned money on Herb-crusted Rack of Lamb (RM75). Pink at the core, the meat’s juicy tenderness stood out in agreeable contrast with asparagus spears and dauphinoise potatoes (sliced, layered and baked au gratin potatoes with garlic, butter and cream). A little bowl of lamb jus is served on the side to lend flavourful depth.

Garlic and bits of bird’s eye chilli imbued Spaghetti a la Bobo (RM42) with discernible aroma and heat. The aglio olio preparation is switched up with succulent scallops, squid and prawns in addition to cherry tomatoes. A sprinkling of toasted breadcrumbs and chopped Italian parsley lends a subtle finishing appeal.

We had high hopes of the Moules Mariniere(RM58) but the mussels’ delicate freshness barely made an impression. Possibly because we were wishing for lashings of white wine sauce to smother the shellfish and those tiny dices of leek, celery, carrot, and onions? You know, put those freshly sliced baguette to good eating. LOL.

Dessert can be partaken at the lounge upstairs upon request. At Ed’s persuasion, we did just that…although I daresay we were far too distracted by the intimate environs and melodious renditions of Malaysia’s piano man aka David Gomes that evening. Hence no photos – only ebullient memories that make me yearn to return. Music to Ed Soo’s ears, yes?

For reservations, call BOBO KUALA LUMPUR, tel: 03-2092 5002. Address: 65-1, Jalan Bangkung, Bangsar, Kuala Lumpur. Latest music performance updates inwww.facebook.com/BoboKualaLumpur

Fans of Crab Factory: Original Louisiana Boil residing in Putrajaya, Cyberjaya and nearby suburbs: Kajang, Bangi and Semenyih rejoice! You don’t have to go all the way to SS2 PJ or Brolly in KL now that Crab Hut has opened at Shaftsbury Square in Cyberjaya.

The spacious 80-seater restaurant boasts similar industrial chic décor like its sister flagship restaurant: chalkboard menus, bicycle wheels, long communal tables, cast iron chairs and tanks of live seafood, to evoke the same convivial atmosphere for your seafood feasting.

Pix courtesy of Crab Hut

Feistier sauces inspired by Malaysian and regional sauces rule at Crab Hut so that’s a plus point for seafood fanatics who prefer stronger, more piquant flavours to go with the wide variety of fresh seafood here.

At last count, there’s 16 types of seafood on the menu with four signature sauces: Zesty Lemon, Garlic Butter, tomato-based Jamba Jamba and Southern Bang. The last two veers from mild to hair-raising O’ly Crab and sweat-inducing Double Death (add RM5 to fire the sauces up).

Fork out another RM5 to set your tastebuds alight with Comel’s Round the World in 80 Sauces…the saucy additions are well worth it I tell ya! Current hot sauces comprise tongue-tickling Asam Pedas and Spicy Plum sauces until April. Then Thai Sambal and Sweet & Sour sauces will swoop in from May to July while Tom Yam and Curry heat up August to October. In the last quarter, take the heat from Jackfruit Curry and Lemak Cili Padi sauces.

Ordering is easy. Firstly, choose your preferred seafood in 300g OR 500g bag - you can go up to a maximum of 3 different types in a bag. Then select your sauce from the four staple sauces listed OR try the new "Comel's Round the World in 80 Sauces" (more on this later). Lastly, add in some bag buddies and the crew will set to work on your order.

Chilli fiends will find the heat is fully switched on should they decide to opt for the Asam Pedas Sauce – a butt-kicking chilli and tamarind concoction. We chowed down on Spanner Crabs (RM17 – 100g) and Yabbies (RM52 – 300g) and the sensorial meltdown came swiftly. Not for the faint-hearted this sauce.

A tinge of bright, fruity sweetness blunts the heat profile of the Spicy Plum Sauce just a little. We found it went surprisingly well with the succulent White Prawns (RM39 – 300g), Scallops (RM59 – 300g) and Mussels (RM28 – 300g). The seafood’s inherent sweetness remained discernible and our bag buddies of Corn (RM4.90) cobs and King Mushroom (RM8.90) soaked in plenty of the titillating sauce which we lapped up.

Crab Hut’s signature Southern Big Bang Sauce refreshed our memory of its firecracker hotness with a briny overtone. We savoured it drenched over Meat Crabs (RM69 depending size and weight) and Brown Crabs (RM17 per 100g). Superbly scrumptious but suffice to say there was more than we could handle. You can also sample them with Garlic Butter Sauce.

The Garlic Butter Sauce has always been a clear winner and its flabby, garlicky accent proved to be winsome with Japanese Hamaguri Clams (RM26 – 300g, RM39 – 500g). These imported babies are fleshier than local la la clams, with a nice toothsome bite to them.

A relatively new appetiser to sample is Salmon Sashimi (RM32) which I daresay can rival those from reputable Japanese restos. The thick slices, glistening with juicy moistness, hit the spot dipped in the house Southern Bang Sauce.

Not into raw stuff? Then chomp on crisp and sweet Fried Onion Petals (RM10.90) or strands of deep-fried battered Enoki (RM8.90). Carb lovers looking to add substance to their meal can look forward to Shallot Rice (RM5).

Just in case there’s an odd non-seafood eater or two with you in tow, Crab Hut still reels them in with BBQ Spring Chicken with Chamalla sauce (RM24.90). Rubbed with aromatic spices, the grilled chicken is a delectable, surefire crowd-pleaser for the young and young-at-heart. Salmon and beef steaks are the other viable options to consider.

While Malaysia has its nasi briyani, the Creole community in Louisiana has their jambalaya. Crab Hut’s Fried Jambalaya (RM25.90) should win local hearts and tummies with its soulful Spanish-French mash up of saffron-scented rice with chicken, prawns, spicy sausage and mussels in thick veggie sauce.

Befitting its name, crab lovers will find ample succour in Stuffed Crab (RM26.90), deep-fried whole then laced with spicy plum sauce. It’s a cheat’s way of eating crabs but if you’re too lazy to get your hands dirty, this is an agreeable alternative.

Otherwise, dive in and sink your teeth into Fried Soft Shell Crab Po’boy (RM22), the classic Louisiana submarine sandwich laden with lettuce, tomato, onion and chunks of deep-fried battered soft shell crab (prawn, oyster or chicken options available) to leave you replete.

Kids and pasta enthusiasts may like the hefty servings of Fried Soft Shell Crab Spaghetti Carbonara (RM23.90) or Prawn Aglio Olio (RM25.90). Complete with thick-cut fries and salad on the side, the dishes should go down well if you’re a hurry or in the mood for something simple.

Even the drinks deserve attention here. Creative and refreshing concoctions of fruit juices, sodas and flavoured syrups are aplenty. Priced at RM7.90 and RM8.90, you’d be spoiled for choice with JC’s Specialities such as Pineapple Lemonade, Watermelon & Lychee Smoothie, Rose Fruit Punch and Orange Mojito among others.

For reservations, call Crab Hut, tel: 03-8322 6861. Address: P2-25, Shaftsbury Square, Persiarana Multimedia, Cyberjaya 6.

Keep things simple. That is the culinary philosophy of Executive Chef Logan Terence Lopez of Bounty KL, the new bistro concept restaurant at The Kuala Lumpur Journal boutique hotel. From what we sampled of his handiwork, the simplicity comes with a curveball or two thrown in to delight and tease the tastebuds.

“I like to showcase the food without playing around or touching it too much” says Chef Logan. The kitchen powerhouse enjoys creating dishes without too many frills or carb fillers. “Simple plating enables diners to focus on the core ingredient, be it a meat, poultry or seafood offering. We try to use fresh local ingredients whenever possible.”

Opened last December, Bounty is operated by Hooked Hospitality Group that also owns Bait in Bangsar. Framed by floor-to-ceiling windows, Bounty’s interior is outfitted with art deco furnishings loosely reminiscent of 1960s Kuala Lumpur, with food displays reflective of the bountiful offerings of its city surroundings. Raw brick walls decorated with repurposed, multi-colour vintage door grills enhance the vibrant vibes and clean lined furnishings.

The bistro’s focal point is an open pastry studio helmed by pastry chef Heng Jung Yang and his team who demonstrate their talents in front of customers.It's an added plus point as it means the gourmet breads served here are truly freshly baked.

According to Chef Logan, Bounty specialises in an unfussy, contemporary European (French, Italian and Mediterranean) menu using fresh, quality ingredients at accessible prices for the average diners. His handiwork fits the resto's hipster ambiance too.

“The a la carte line-up is changed on a quarterly basis. With the new menu coming into force, we will proffer new options but popular choices like Grilled Spatchcock will remain. Expect larger portions for main courses to give better value and for communal sharing.”

The dainty, crisp and flaky Salted Cronut with White Truffle Butter served gratis for dinner is a nice way of starting things on the right note. My previous encounters with cronut weren't anything to shout about so this creation hit the spot. Especially when it was smeared with subtly musky truffle butter. Yums!!

Non-beef eaters who hanker for French onion soup will be pleased to know Chef Logan whips up a mean French 5 Onion Soup (RM23) with crouton, gratinated cheese and poached egg. Using a clear base of chicken consommé culled from chicken carcasses and wings, he blends 5 types of onion: red, white and yellow onion, scallion and shallot.

The onions are gently caramelized in white wine vinegar for the sublime soup. A poached egg with molten yolk, a slice of melted gruyere cheese crusted crouton and chopped flat leaf parsley complete the rich and hearty taste dimension.

Heirloom Tomato Soup (RM23) with smoked duck bits, capsicum salsa and grated hardboiled egg is another notable choice. Flat leaf parsley and a slice of baked focaccia lend extra nuance and texture to the soulful soup which draws inspiration from the Spanish cold soup of salmorejo (gazpacho’s richer, deeper ‘cousin’ from Córdoba).

There is more than one way to rustle up a salad and the Octopus Salad (RM38 best for sharing) proves it. Reinterpreted from a Basque speciality, the mound of roasted veges: baby carrots, capsicum, zucchini, piquillo pepper, onion, garlic and potato come liberally doused in mayo and some wild rocket. The citrus marinated octopus, which has been sous vide for 80 minutes, is lightly grilled and sliced for the salad. Personally, I hanker for more rocket leaves and less mayo in the dish.

Baked Lamb Kofta (RM29) with tomato chutney, harissa dip, Greek yoghurt and mint leaves pique our tastebuds further. Minced from lamb leg meat, Chef Logan flavours the patties with cumin, onion, garlic, sumac, coriander, turmeric, paprika and mint. Once cooked, the spice-suffused patties are delicious with the stealthy hot harissa dip leaving your tongue a-tingling while the tangy yoghurt cools things down.

Roasted Wagyu Bone Marrow (RM32) with bordelaise sauce, basil pesto, onion jam and grilled bread is an acquired delicacy for some. To enjoy, smear toasted slices of bread with onion jam then top with flat leaf parsley and cheese shavings. Scoop the marrow onto the bread slices and you’d find the gloopy clumps tastes reminiscent of foie gras with a feral aftertaste.

Saffron and sumac emerged as the condiments of choice in three subsequent dishes: grilled spatchcock, prawn with risotto and barramundi. The complex spice profile renders the tender, smoky rum-basted Roasted Spatchcock a riot of aromatic accents. Complemented by Chilli Butter, Roasted Veggies, Potatoes & Garden Greens, the juicy bird has become a raveworthy staple with the lunch crowd.

Seared on one side and charbroiled on the skin side for crispness, the Barramundi (RM30) with Sautéed Clams a la Vongole is light on the palate; its delicate sweetness amplified by the oceanic nuance of cherrystone clams in a pool of aromatic sauce. Chef Logan reveal some tobacco infused water is used to bestow hints of spicy smokiness to the concoction of fresh chilli, sliced garlic and Italian parsley. Cooked with Carotina oil, the sauce is flambéed with sauternes (sweet French wine) for the finishing touch.

Kimchi paste lends depth and bright robustness to the Risotto Tiger Prawn (RM49). Marinated in rum, the inherent sweetness of the prawn medallions forms a sublime affinity with the creamy, nutty short-grained arborio rice perfumed with saffron.

The light and mildly sweet Frozen Chestnut Parfait (RM26) is a most welcome treat in our current sweltering weather but is partly eclipsed by the stellar Hot Vanilla Soufflé (RM25) infused with Vietnamese cinnamon. One of the trickiest desserts to accomplish, it easily stole the thunder with its pouffy, foamy lightness and eggy richness.

Tobacco again lends some oomph to the Coffee Creme Brûlée (RM25), an ultra-lush creamy treat which evoked the coffee overtone well.

Bounty (The Journal KL, Jalan Inai, KL) is opened daily from 6.30am to 11.00pm. For reservations, call tel: 03-2110-5520 or visit www.thekljournalhotel.com/dine for more information.

Kind-hearted employees from Andaman Group threw their support behind the Bear-licious and Panda-licious charity campaign by Dorsett Hospitality International (DHI) this year, to bring festive cheer to Rumah Sayangan charity home in Cheras.

Led by Andaman Group managing director Dato’ Sri Dr Vincent Tiew, they ‘adopted’ 90 toy Dorsett Bears with candies at RM50 each and 15 toy pandas with candies at RM80 each at a special press conference. Also present was Silka Maytower Kuala Lumpur general manager Henry Loo and Dorsett Hospitality International representatives.

According to Dato’ Sri Tiew, the charity outreach was his company employees’ meaningful initiative and it is the second consecutive year they are collaborating with DHI. “We encourage our employees to participate in such CSR programmes and we hope the proceeds will cheer up the underprivileged children of Rumah Sayangan.”

Meanwhile, DHI representatives informed that the festive Bear-licious and Panda-licious giveaway packs are up for “adoption”, featuring the Dorsett Bear and a bigger pair of mother and baby pandas “hugging” two tins of marshmallows and gummy bears.

Donors have the option of taking the gift packages home or giving them away to the children of Rumah Sayangan. Those who wish to pledge their support can approach the front office team of Dorsett Kuala Lumpur, Silka Maytower Kuala Lumpur and Silka Cheras.

Smoky barbecued meat, roast turkey, venison and lamb leg and a cornucopia of festive goodies will make Christmas magical at Hilton Petaling Jaya this year.Kick the Yuletide celebration up several notches up with garlic marinated roast leg of lamb at Paya Serai. Tender and moist, the mildly gamey slices can be savoured with grilled or sautéed asparagus, baby carrots, cherry tomatoes and Brussel sprouts or baked potatoes with broccoli cream cheese.

The extravagant buffet on Christmas Eve will include roast turkey with chestnut & sage stuffing, giblet gravy & orange compote; roast prime rib with Yorkshire pudding and roast venison.

Decked up in all its festive finery, Paya Serai will also showcase culinary delights from around the world for its Christmas Eve buffet dinner at RM159 per adult and RM80 per child inclusive of a party pack.

Our choice picks: flaky light sea salt & brown sugar marinated salmon fillets, grilled veal with mushroom ragout, poached chilled seafood, breaded turkey steak with grilled peaches & pineapple and freshly cooked pasta of your choice drenched with assorted sauces and condiments.

Sweet toothed diners can expect a sugary high parade, starting with croquembouche (an impressive tower of choux pastry balls swirled with flossy threads of spun caramel), yule log, minced pies, mini fruit savarin with ginger, poached pears with gingerbread spice, cinnamon almond chocolate cake, tiramisu & blueberry Chantilly and mini pavlova.

For an unconventional twist to the Yuletide, Genji proffers the finest Japanese manna including assorted sushi and sashimi, airy-light tempuraand chicken teriyaki to tempt you. Priced at RM170 per person, the Oriental spread is served on Christmas Eve and Christmas Day from 6.30pm to 10.30pm.

You can also enjoy an enchanting Christmas at home with gastronomic treats from the Christmas market at Café Cino. Whether it’s Roast NZ Sirloin, a beautiful Gingerbread House frosted with snowy icing and decked with colourful candies or irresistible Christmas Cookies, Mince Pies and Cakes, just order and bring them home.

For more information, call Hilton PJ’s Festive Counter, tel: 03-7955 9122 extn. 4067/4260/4261.

Today is here…Surreal yet unbelievably fun moments were aplenty throughout our recent sojourn in London, thanks to Visit Britain in collaboration with Malaysia Airlines (MAB) and Dorsett Hospitality International.

After a fitful night’s rest and hearty English breakfast at Dorsett Shepherd’s Bush, Pilot Parker from MAB together with Visit Britain Blue Badge guide Henrietta Ferguson (the gorgeous gal beside yours truly) showed us a jolly good time in London and its surrounds. Our carefully curated itinerary covered five distinct locations and experiences designed to ensure we #LoveGreatBritain.

BLENHEIM PALACE

Built in the 18^th century, Blenheim Palace is Britain’s only non-royal palace and the current home of the 12^th Duke of Marlborough. The formidable buildings along with its rolling, windswept grounds and parkland is a World Heritage Site.

Take the Lights, Camera, Action tour to learn whichscenes in the latest James Bond and Mission Impossible flicks, Spectre and Rogue Nation were filmed. It was also the location of choice for the period movie ‘A Little Chaos’ starring Kate Winslet.

Walking through the warren of rooms provided plenty of jaw-dropping momentsthanks to its ornate, gilded interior décor and priceless collection of antiques, wall-size tapestries and precious objects d'art including a 300 year old table clock that still chimes on the hour. We also visited the guest room where Sir Winston Churchill was born in and a memorial room dedicated to the great leader.

A shutterbug’s paradise, practically every nook and corner of its palatial surrounds is fair game. Suffice to say our knowledgeable guides had a hard time keeping us in line as we sneaked away frequently to snap endless photos.

After the whirlwind tour, we were treated to a simple but delicious lunch at the Oxfordshire Pantry. The fresh salad with pine nuts and ham, carrot cake, salmon sandwiches and scones among others featured locally sourced ingredients. The East Courtyard Shop left us spoiled for choice with its exclusive Blenheim Palace memorabilia, homemade preserves and jams, books and souvenirs.

For information on Blenheim Palace, visit: http://www.blenheimpalace.com/

CHARLIE & THE CHOCOLATE FACTORY

No self-respecting foodie or performing arts fan should miss out on this soul-satisfying musical which is based on Roald Dahl’s fantastical tale of Charlie and The Chocolate Factory. Make your way to The Theatre Royal Drury Lane – a three and a half centuries old theatrical hub with two Royal boxes in London’s West End.

Marble sculptures in the foyer, detailed ornamental plasterwork on the walls and ceiling and the multiple tiers of royal boxes made the Theatre Royal an impressive sight to behold.

Right from the get-go, the musical had us spellbound like kids trapped in a candy store. The entertaining song and dance about Charlie Bucket and his fantastical Golden Ticket passage into Willy Wonka’s mysterious chocolate factory was choc-full of dark humour, sweet whimsical tunes and enchanting scenes.

One cannot help but be impressed by the talented cast performing in that glorious song and dance. Augmented by cutting-edge lighting and stage props, no wonder most visitors make time for a night out to a musical or theatre performance at London’s West End. Thank you Visit Britain for hosting us to this spectacular show.

For more information on Charlie & The Chocolate Factory musical, visit: http://www.charlieandthechocolatefactory.com

STAMFORD BRIDGE STADIUM TOUR

English Premier League (EPL) football has a huge following in Malaysia so stadium tours of one’s fave football club (FC) is a ‘must’ when visiting Britain. Admittedly, I were kinda cool to the idea but Pilot Parker together with his pal Paddington Bear convinced us the fully guided one hour tour of Stamford Bridge Stadium – home turf of 2014/15 Premier League Champions Chelsea FC - would be memorable. Ok, it was a new learning and eye-opening experience for a non-footie fan like me.

The beautiful game is a major money spinner and you’d get insightful glimpses on the art of management once you go behind the scenes at one of the world’s greatest football clubs (never mind if the current flock under The Special One is having a lousy season).

The Press Room where pre & post match PCs were held - guess who's in the hot seat right now?

We were privileged to access areas normally reserved for players and officials; the tour taking us to various stands in the Stadium, down to the Press Room, Home & Away dressing rooms, the tunnel and dug out areas. Shutterbugs of course should have a field day as we did.

David Beckham was one of the players who had pitched his skills against Chelsea in the past besides other legendary footie greats like Bobby Charlton & George Best

Despite the hordes of fans that use the stadium year in, year out, we were flummoxed by how pristine and well-maintained everything was − from the natural grassy field to the photo backdrop outside at the stadium perimeter.

You can also visit the Museum which shows the evolution of Chelsea FC on and off the pitch throughout the years. No fans and supporters will escape unscathed from the veritable range of footie memorabilia sold at the expansive merchandise store.

For more information on the Chelsea FC Stamford Bridge Stadium Tour, visit: http://www.chelseafc.com/the-club/museum-stadium-tours.html

THE VIEW FROM THE SHARD

London’s highest viewing platform which blew us away with fantastic 360° bird’s eye views of the cosmopolitan city from the 68^th, 69^th and 72^ndfloors. Completed in July 2012, it was a 12-year journey to bring the 310-m high, 95-floor spire-like building to fruition.

Developed by Irvine Sellar and conceptualised by renowned architect Renzo Piano, The Shard is a dynamic vertical city with the Shangri-La hotel onsite in addition to offices, apartments, restaurants and bars.

The official website also explains that “eight sloping glass facades, the "shards", define the shape and visual quality of the tower, fragmenting the scale of the building and reflecting the light in unpredictable ways. Opening vents in the gaps or “fractures” between the shards, provide natural ventilation to winter gardens.”

For us laymen, the thrill is in the noiseless, smooth and rocket-fast ride up in the lifts. Stepping out onto the expansive viewing deck, the sight of a semi-foggy London spread out far and wide underneath us is truly something to behold.

For more information on The Shard, visit: http://www.the-shard.com/

SHREK'S ADVENTURE

A unique 75-minute interactive walk and ride attraction taking the young and old into the kingdom of Far Far Away. Starting with a magical 4D ‘DreamWorks Tours’ bus ‘driven’ by Donkey, my heart sank down during part of the bumpy, loopy simulation ride which involved being chased by witches on broomsticks and close calls with mountainous cliffs.

DreamWorks animation, captivating story-telling and a good dose of Donkey’s cheekiness abound as we trooped into Shrek’s Swamp then rode briefly in Rumpelstiltskin’s Carriage. After popping into The Poison Apple Pub, we watched Pinocchio being strapped to the Wheel of Torture, walked through the Mirror Maze and cooked up a spell at The Muffin Man’s House.

While it was fun in some parts, other sections may be appear scarier for younger tots who aren’t used to sudden loud noises and somewhat sombre surroundings. For more information and ticketing services, visit: https://www.shreksadventure.com/london/

JOURNEY OF DISCOVERY AT AKA CHOCHIN IZAKAYA

FAMILIAR 'KOPITIAM' FAVES AT CAFE AROMA

THE HAN ROOM'S NEW LOOK

SPRING FEAST AT PAK LOH CHIU CHOW

INDULGENT FEASTS AT TAI THONG

FIVE FESTIVE FEASTS AT CHINA TREASURES

10 CNY DISHES TO EAT FOR PROSPERITY AT DYNASTY

ART OF BISTRONOMY AT 2OX

FEASTS OF PROSPERITY AT TOH YUEN

FLAVOURFUL ABUNDANCE AT SAKAE SUSHI

NEW SPRING FLAVOURS AT ZUAN YUAN

TEN SHIOK-ING CNY DISHES AT XIN

JOURNEY TO GOOD CNY EATS

THE DEBUT OF DORSETT PUTRAJAYA

SINGING WITH YOUR DINNER AT BOBO KL

CRAB HUT DIVES IN AT CYBERJAYA

GOOD FOOD BOUNTY IN KL

'BEARY' SPECIAL SUPPORT FOR CHRISTMAS

MAGICAL CHRISTMAS ROASTS AND MORE AT HILTON PJ

FUN-TASTIC LONDON ADVENTURES WITH PILOT PARKER