Choypengism - Malaysia Lifesyle Blogger

Hey guys, something egg-citing is hatching your way this weekend. Just repost and tag @kosemy on instagram to score a 2 piece trial kit for Freeeeee!  That's not all, you will receive an additional SETSUKO Tumbler with a minimum purchase of RM100.  Don't say I bojio! Happy shopping!

October is one of my favourite months because it's Halloween and I get to play dress up!  I bought this new Gothic looking necklace at Sg. Wang last week (RM12.90) and was inspired to play dress up this whole week leading to Halloween.  For friends who want to get their hands on necklaces like these, you can also find these necklaces at Berjaya Times Square. Here are some other designs that I shortlisted but did not buy which I sighted at Sg Wang. And so..today I came as Dracula. How do you like my full gear with my cape? And this is how I look with fangs! May not be a pretty sight! We do this annually. Blood sucking my colleague. Some of my past look as a WICKED WITCH. The lips and eyeballs are actually chocolates I bought from Cold Storage. They carry a lot of Halloween themed snacks and chocolates which are super interesting. Jaya Grocer also has some interesting items. Me in gothic make up courtesy of Shu Uemura So which loo

FANTASTIC   FEAS T! It has been a year already. Time really flies. This is my second year attending t he annual Norwegian Seafood Gala Dinner hosted by the Norwe gian Embassy. It w as a magnificent showcase of seafood from Norway at the annual Norwegian Seafood Gala Dinner on Otober 14 2016. The dinner w as hosted by Hans Ola Urstad, Norway’s Ambassador to Malaysia, at the Mandarin Oriental Hotel, Kuala Lumpur.  The main fo cu s of the evening was the spec tacular seafood buffet spread provided by renowned Chef Frank Naesheim and h is team . Frank Naesheim 's seafood dinners have become an annual highlight for the Norwegian business community in Kuala Lumpur.       C hef Frank Naesheim and I This splendid seafood gastronomic event i s orchestrated by renowned Norwegian chef Frank Naesheim and his team of culinary professionals from Norway, Malaysia and Singapore. One tonne of fresh seafood will be flown in from Norway for this dinner. They include Norwegian