Treasure the little things in life.

Tuesday, August 29, 2017


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Selamat Menyambut Hari Kemerdekaan yang ke-60. 
Kita akan bertemu kembali pada bulan depan,September. Nantikan my next blogpost. Yang pergi melancong ke balik kampung, I wish you a safe journey.

Happy Holidays!
πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡ΎπŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡ΎπŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡ΎπŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡ΎπŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ πŸ‡²πŸ‡Ύ

Sunday, August 20, 2017

The KURIN Experience

Recently I was invited to have a taste of KURIN at Nu Sentral.

KURIN or Clean in Japanese is the brainchild of a young entrepreneur, Kenny Kang. Kurin started off its business concentrating on delivery services to certain areas in the Klang Valley. And now, they have a shop of their own! Located at the same level as GSC at Nu Sentral, I am sure the folks at Nu Sentral are as excited as I am to try something new. With the tagline, Deliciously Fit, healthy eating is now easily within reach. KURIN offers not just Pokebowls, but Pokeritto where you can easily bring along on the go. 

Below, a staff of KURIN preparing the Pokeritto (It's bascially Sushi Buritto) stuffed with a selection of  vegetables, meat and Japanese rice and wrapping it up.

If you are craving for some salmon and sushi, they also have ready boxes like these.

Packed with a generous amount of salmon slices that is bound to give you a mouthful.

 KURIN also offers Spicy Salmon Mayo Sandwiches (RM18) for quick bites.

Carefully packed you can also choose the Egg Mayo Sandwiches (RM9) as an alternative.
From left to right:
Kurin X Amazing Grace Chia Seed Pudding (RM11)
Strawberry Chia Seed Pudding (RM10)
Blueberry and Strawberry Chia Seed Pudding (RM11)

Protein On The Go. 
Choose between the Classic Coffee, Matcha Latte or the Signature Chocolate. Presented in a powder form, just add water and shake it. You will get the dose of protein you need in a burst of incredible flavours.

What I like about this place is that it offers a variety of healthy food. Pokebowls are currently the in-thing. Kurin is redefining fast food in a deliciously fit way by offering a variety of wholesome food on-the-go for those who want a fast meal to maintain a balanced and healthier lifestyle. Kurin offers an array of healthier food options for you.
You can custom make your very own bowl here. Choose from the 2 sizes they offer, Small or Large.
 Large Bowl on left, Small Bowl on right
For your dose of Healthy Goodness, choose KURIN

Don't like it raw? Have it torched.
A staff torching the tuna.

Follow KURIN on their facebook page and instagram for more exciting news, promotions and contests (coming soon)

Monday, August 14, 2017

The KINGS stole my heart

I have fallen in love. 
This time with KINGS Backpack from STM. Indeed, the Mighty Kings Bagpack from STM's Street Collection has conquered my heart πŸ’˜  with is strong and sturdy outlook that's firm and practical. I am a Bag Person and I am a sucker for bags and I lurve BIG HUGE GIGANTIC BAGS!
STM Bags are my perfect companion to accompany me for my gateaway as it is practical and durable for my short trips. I recently brought it along on my Singapore trip and I find it super handly as I carry it wherever I go.

My favourite part of the STM Kings Backpack are its zippered side pockets for quick access to my frequently used stuff, like my LRT cards. Without flipping my bag back and forth, I can easily reach for my LRT cards when I am on the go.

Inside the bag is an attached smaller pouch where I can store my important items without having to search the entire bag for it. 
The back is comfortably padded to give maximum comfort its carrier.
The bag also comes with comfortable straps that cling to your shoulders.

The bag is divided into 2 compartments. The compartment in front is larger.
The compartment behind is specially designed for laptops with a protective design in mind. It is padded at an angle to ensure the safety of your devices should you mishandle your bag and causing it to fall. The padded bottom protects the fall and lessen its impact. In short, its quilted interior lining in all tech compartments provides maximum level of protection and cushioning for your digital devices.
The Kings Backpack comes with a roomy 22L storage capability. The subtle ingenious CableReady™ cable-routing channel system keeps your cords conveniently stowed and out of the way even between compartments so you can power the stuff that matters.
It's ergonomic curved fit keeps the pack secure and reduces load on my shoulders.

I brought it around to all my shopping trips in Singapore.

And even on my outdoor adventures
The China Blue matches the sea and skies.

The Kings in China Blue 
The Botanical Green is also one of my favourite colours which I find unique.

Me modelling The Kings Backpack In Desert Brown. So which is your favourite colour?

The Kings Backpack is just one of the many innovative designs from the STM Streets Collection. A full range of the STM's Streets collection can found here.

STM Bags are available at :
Harvey Norman
All IT Hypermarket

For Online, you can purchase it via:

About STM (Stuff That Matters)
STM was founded in 1998 outside Sydney, Australia in the famous suburb of Bondi Beach. Today, STM designs and makes a variety of laptop bags, fitted tablet and phone cases that are thoughtful, tough and unique that suits every demanding lifestyles. STM stands for STUFF THAT MATTERS and was founded on one simple premise, which is creating gear for people who go out into the world with a purpose. 

The Brand Story
It all started when STM’s co-founder, Ethan Nyholm, struggled to find a bag that actually protected his new laptop while also uniquely complementing his casual lifestyle. Failing to find a pack up to the task, he resourcefully slipped his laptop into a padded postal envelope while lugging it around in his hiking pack. Though clever, it wasn’t exactly a lasting solution. So, he teamed up with co-worker Adina Jacobs to design the better, bolder laptop bag. Soon after that, the first STM bag was created: a backpack design that focused on protecting a digital device, and just as importantly, didn’t look like just any boring, black bag. The rest, as they say, is history.

Nearly two decades later, STM Goods has become an industry leader in laptop bags, packs, fitted cases, and other accessories designed to make doing whatever you're doing easier, safer and a little more unique. With worldwide retail presence and offices in Sydney, San Diego, London and Kuala Lumpur, no matter what time zone you live in, STM is doing something to improve the way you do what you do while making goods for the greater good.

Wednesday, August 9, 2017

An Exquisite Taste of Classic Nanyang Cantonese Cuisine at the Oriental Group of Restaurants

I was fortunate to be one of the invited guest to savour a scrumptious meal in conjunction of Oriental Group of Restaurant's up and coming Guest Chef Promotion which offers a taste of CLASSIC NANYANG CANTONESE CUISINE specially prepared by renown Chef Peter Tsang and Chef Justin Hor. 
Firstly, let me introduce to you the 2 amazing chefs behind these beautifully crafted and delicate creations. Meet Chef Justin Hor (left) and Chef Peter Tsang (right).

Chef Justin Hor is the Group Executive Chef at the Oriental Group of Restaurants with 33 years of experience, He has headed the kitchens of many reputable restaurants including the six-star Tower Club in Singapore. He is known best for creating new and tantalising dishes that preserve the traditional flavours of Chinese cuisine.

Chef Peter Tsang started his career in Hong Kong and is currently based in Singapore. He is the Master Consultant Chef at Si Chuan Dou Hua at Parkroyal Singapore. With 47 years of experience, he is honoured to work with Chef Justin to create this year's mouth watering menu for the CLASSIC NANYANG CANTONESE CUISINE, made available at all Oriental Group of Restaurants from 21 August 2017 till 30 Sept 2017.

We sampled some food from the Royal Platter and  from the Majestic Platter. 
We started off with 6 Tapas Platter as appetisers from the Majestic Platter and 2 Tapas from the Royal Platter.
The first item on the list was the Deep-Fried Salt and Pepper Sea Cucumber (from the Royal Platter). This is my first time eating sea cucumber in a deep fried state. The salt and pepper goes so well with the deep fried and crispy coatings of the sea cucumber. It's a burst of flavours in my mouth with the soft sea cucumber surrounded by crunchy deep fried coating on the outside.
The next item from the Royal Platter we tried was the Pork Kyuri Roll with Spicy Sauce.
The meat is coated with this flavourful sauce that is so yummy. Loved the combination.

Chilled Chicken with Szechuan Peppercorn Sauce.
This cold starter dish stirs up my appetite with the yummy sauce. These are one of the authentic dishes in Chinese cuisine back in the days of my grandparents. Can you imagine the history behind this cold dish? I am glad that in this time and generation I am able to savour this type of cuisine right here at the Oriental Group of Restaurants. I really appreciate this dish that is so rich in Chinese history.

Capsicum and Apricot Mushroom in Miso
Drenched in Miso sauce this tasty started dish is so full of flavour. It is so pleasing to the eyes with a great mix of colours in terms of food presentation too.
Liver Sausage Prawn Roll
Rolls wrapped with liver sausage and fresh succulent prawns. Yes, we're still at the appetisers stage!

Fragrant Black Sesame Flat Noodle. 
Well, this dish amazes me! Lots of handmade work done here. According to Chef Justin Hor, all these noodles are handmade fresh on the very day! Noodles cannot be prepared earlier or kept in the fridge overnight. Everything has got to be freshly prepaped on that day itself. The noodle's texture is thick and gives me a mouthful flavour with lots of "hou gam" and chewy. My first look at this dish, it never occured to me that this is a noodle dish. How unconventional!
Chilled Bitter Gourd in Sweet Chilli Sauce
This is one new dish that is easy to prepare according to Chef Peter and is a healthy cold dish. On first bite, I am amazed by the texture of the Bitter Guord. 
It's surprisingly crispy! 
Most of the time, the Bitter Gourd dishes I have outside in other restaurants are either pan fried or steamed and the texture is usually soft. 
According to chef Peter, the slicing from thick to thin of the bitter gourd is important. Thereafter soak it in ice water for an hour and it will begin to curve beautifully. Soaking in ice water helps maintain the bitter gourd's freshness and also to lessen its bitter flavour. This dish excited me and thus began my mission to interview the chef on how this is done. Hehehee! Stealing some tips so I can experiment and do this on my own at home! 
Wish me luck! 
And lastly on the appetiser list, we enjoyed the Radish Cake in "Typhoon Shelter" Style. I have always been a fan of Radish Cake especially fried ones. With huge cubes and a generous amount of crunch.

Moving on to the next dish on the MAJESTIC PLATTER, I tasted the Double-Boiled "Haruan" Soup with Fish Maw served in a Paper Wok. The soup is starchy and thick and I can really taste all the goodness of the soup on a bubbling paper wok. 
A chunk of fresh Haruan Fish meat, with Fish Maw makes me want more! A tofu slice was also in the soup to balance out the meaty mouthful.

Treasures Chest Duck, braised with Abalone and Soft Boiled Quail Egg.
Chunks of stuffed treasures found when we "open sesame" the duck.

Crystal-wrapped Steamed "Soon Hock" with Radish and Green Ginger.
Food presentation counts! This dish comes with a cloud of mist from the dry ice and is beautifully presented to us.
Once open, you can see the beautiful white radish with a good mix of green ginger on top of the freshly steamed "Soon Hock"
OMG! The green ginger is sooooooo smooth and fine!!!!! I loved it! Time to probe the chef again on how I can make this on my own to try! It's a blend of Lou Keong (Old Ginger) and the tail ends of some "chung" stalks and blend it away. 

Next comes a very interesting live cooking demo by Chef Peter Tsang.
Scallop in Golden Egg White Souffle

Can you believe it? These are made totally from egg white only.
Fried to a golden perfection with a soft texture on the inside and slightly textured on the outside,

The ready dish served with some vege.

On another cooking demo session. Chef Peter Tsang demonstrates how he cooks the 
 Yin Yang Rice with Lobster and Crab Meat in Superior Crab Soup.

See for yourself and tell me if it made your mouth water just by looking at the video!
What started off as a soupy dish was transformed before my eyes to a plate of fried rice. I witnessed the transformation where the lobster soup is absorbed by the rice as he stirs it. Amazing!
So much of "hou liu" all in this dish. The Yin and Yang Rice is a mixture of loh mai fan and crispy  rice. According to Chef Peter Tsang, the amount of crispyt rice must be more than the loh mai fan. It's super aromatic as he cooks it in front of me. I can smell it!
This, I find is a super interesting fried rice. I have never tasted anything like this before.

And for dessert we had the Chilled Peach Resin in Snow Pear. Talk about food presentation! This is done with careful and delicate preparation. Loved this to bits!

 So "Yun"

(RM1,888 nett for a table of 10 pax)

(RM3,888 nett for a table of 10 pax)

For those who want to catch Chef Peter, he will be making an appearance in a series of grand diners on the below dates:

21 August 2017 : Noble Banquet
22 August 2017 : The Han Room
21 August 2017 : Oriental Pavilion
24 August 2017 : Noble Mansion
25 August 2017 : Noble Banquet

The many flavours in the menu will be available for a limited period from 21 August to 30 September 2017 at all participating outlets under the Oriental Group if Restaurants. Diners can also enjoy these dishes on an ala carte basis from 25 August to 30 Sept 2017.

Thank you for having me! It was indeed an eye opener (more like mouth-opener) to have these 2 renown chefs around me. I also took home some cooking tips from them!

Call the respective restaurants for bookings  on these special set menus.

Oriental Pavilion 03-7956 9288
Oriental Banquet 03- 7957 8488
Nobel House 03- 2145 8822
Noble Mansion 03- 7932 3288
The Han Room 03- 2284 8833
Tang Room 03- 7733 9866
Oriental Viva 03- 9283 8833
Maju Palace 03- 2691 8822 (Pork Free)