At work, I am lucky enough to be working with a pretty tight knit group who also happens to enjoy good food. Every now and then, we have little lunch trips to various places that offers something out of the ordinary office lunches, which we really enjoy.
Several weeks ago, when it was our “Datuk K’s” turn to belanja, he introduced Nasi Beriani Asif to us, which has since fast becoming one of our favorite venues.
Nasi Briyani Asif is located behind Fahrenheit 88 in Bukit Bintang
Nasi Beriani Asif is located at the ground floor the less than glamorous 5-storey residential flat behind Fahrenheit 88 shopping mall in Bukit Bintang, facing the DBKL medan selera. Parking can be a bit challenging at the area, but not a huge issue if you are capable of side-parking your car in tight areas.
The restaurant is rather well set up and nicely decorated for where it is, it is also air conditioned and rather clean.
the lamb shank masala is a must-eat
Asif serves traditional Pakistani cuisine, and while nasi briyani is their main offering, the menu is actually quite extensive.
Lamb shank masala (RM 22) is a definite must order when you’re here. You get a whole big shank perfectly prepared and so tender the meat falls off when you scrap it with a spoon. It goes absolutely awesome with their long grained nasi briyani or naan.
chicken masala, garlic cheese naan, palak paneer, and grill lamb chops
Chicken masala (RM 10) here is pretty good as well, and as with their naan (RM 3-10) that tastes almost like a superior version of middle eastern style pizza of sort. Traditional North indian dishes is found here too, we tried their palak paneer (RM 15) and really liked it, cottage cheese in mashed spinach, I can have that all day!
Then there’s their grilled lamb chops (RM 20), slightly charred on the outside yet juicy within, perfectly executed.
a bunch of happy customers who’d be having food coma back at office after
While Nasi Beriani Asif may be priced a little bit on the higher side for the location, food quality is top notch and service is more than decent. We liked it, and have gone back there again several times since. If you’re into these sort of food, you’ll enjoy this place.
Padlocks, an essentials in our day to day life, has been around for a long time. In fact, padlocks were used in Roman Era as well as Han Dynasty close to 2000 years ago. To many of us, it symbolizes protection and safety.
Pont des Arts at Paris, and Penang Hill love locks
Since 2008, padlocks engraved with names of love ones were attached on Pont des Arts bridge in Paris with the keys thrown as a symbol of love and commitment. Up north here in Malaysia, we have the same practice found on the top of Penang Hill as well.
Zurich Love Lock Structure outside Fahrenheit 88
For those of us who are in Klang Valley, Zurich installed a love structure right in the heart of KL for us to do the same. The structure is located right in front of Uniqlo at Fahrenheit 88, you can’t miss it.
put your love lock on the structure
Now instead of showing care and love between partners, the #ProtectTrueLove structure, as it is called, represents everything you truly love, this can be everything and everyone you love, be it your newborn, your parents, siblings, a car, your pet, anything.
I got cendawan’s name on the padlock up there, try to find it if you are there putting on your own locks!
the virtual love lock at http://protecttruelove.com
In conjunction with the installation of the structure, Zurich also came up with a digital platform for you to share your stories about love ones on protecttruelove.com . Even better, this is actually a contest with prizes to be won.
The mechanic is simple:
Check out the example below shared by one of the participants on her relationship with mom, heart warming.
what does ProtectTrueLove means to you?
Best of all, there are following prizes to be won:
So head to protecttruelove.com now to share your stories, and don’t forget to check out the structure as well!
We recently moved to our new house in Shah Alam, a place we put in a lot of effort into making it the way we want – with a bigger kitchen & living area, a loft for Haze to do her painting, and even a small pool and koi pond with wooden decking by the small strip of land on the side.
zen moment with rubber ducky
The move actually contributes to a bit of a change to our lifestyle. From eating out almost every meal, we now find ourselves cooking and preparing food at home quite a fair bit more. This is due to both the location being slightly further away from our usual food hunting ground, the availability of better cooking space, and most importantly, a much nicer place to chill and enjoy eating in.
pour in hot water, stir, and you’ve got a cup of classic
Which brings us to one of the essentials in every home – coffee, and particularly instant coffee that I can literally just prepare in a minute. And when it comes to instant coffee, OLDTOWN White Coffee is a name most everyone in the country recognizes.
Originated from the historic town of Ipoh, OLDTOWN is one of the earliest brands of white coffee I came across. The coffee is roasted with a careful blend of Arabica, Robusta and Liberica beans to ensure every cup is full-bodied, smooth, and creamy, getting as close as possible to those you will get from the good old fashion coffee shops in the olden day Ipoh.
In fact, the OLDTOWN white coffee you get to a is a still being crafted with the same tried and true recipe since it was first introduced. After all, why stray away from what is already proven?
five flavors of OLDTOWN white coffee, what’s your flavor?
The OLDTOWN White Coffee product available in Malaysia includes:
The classic is the best seller, and it is easy to see why. The classic is smooth, flavorful, and tastes pretty much like those you have at the outlet, relaxing on the deck with a cup of steaming classic is a bliss. For those who likes it with less sugar or only creamer, as well as cane sugar, there’re such options too, and if you like your coffee a bit more “modern”, the hazelnut variant should not disappoint.
I am happy that OLDTOWN is able to bring the local heritage and packaged it with such convenience, would have been nice if we had this when I was studying overseas over a decade ago. The mat salleh type of brewed coffee that is sometimes sourish was never really my type of taste, having these available then would have made home felt closer, the impact would have been even more if you consider how less connected the world was back then.
Growing up, I have always have a keen interest in watching cooking shows and cooking competitions, and among the personalities I was familiar with on TV, Chef Wan has always stood out as the one true Malaysian hero who tirelessly promote Malaysian cuisine. I mean, there are plenty chefs out there who are good at various types of international food, but how many of them can truly represent Malaysia on the international level?
Well, on the 31st of October, 2015, I got the honor of working with the one and only Chef Wan on the same panel of judges in The Star R.AGE’s first ever Food Fight. It was a bit of a dream came true moment for me, a tick off the bucket list that I never even dared pen in.
R.AGE Food Fight finale, published on 17/11/2015
The article of the finale came out on the newspaper on the 17/11/2015, if you have a copy at hand, do read, otherwise head to http://rage.com.my/foodfight for the articles online.
Over here I just want to jot down the experience I had on the event, just so that I can re-read this space in years to come.
the dishes prepared by the contestants
The competition was fairly straight forward, each contestants had some 15 minutes to present their food and show it to the judges. After that we were served the very same dishes and comment on them.
Judging was based on a mixture of “personality”, taste, and presentation.
The dishes created by the contestants were actually pretty interesting:
The presentations were very good, and the taste department too mostly quite interesting. My favorite was the blend of local ingredients with modern touch in Nuril’s dish, with Ahong’s chicken in close second. As for the delivery, Ahong was the most entertaining, with Li-Anne sounding most professional, and Nuril being most balanced.
Nuril was crowned as the winner
At the end, after tallying up the score sheet with a bit of final discussions among the judges, Nuril emerged as the first Food Fighter by unanimous decision.
He was basically the “complete package” and the one who did the best on the day overall. I was also happy that a fellow Penangite took the crown as well, and it was well deserved.
what an honor to work alongside my hero in Malaysian cuisine – Chef Wan
It was an interesting experience for me being on a panel with fellow judges whom all have much higher qualifications in doing this than me. Le Cordon Bleu Malaysia master chef Rodolphe Onno was very professional and direct, Chef Tan Chung Liang, a new comer in the scene had proper professional training, Darren Chin, owner of the highly-rated DC Restaurant definitely had a taste for fine foods, and of course, Chef Wan needs no introduction.
Thank you, The Star, for the opportunity.
When I was a boy in Penang, whenever the topic of laksa came up, there’s always two stalls that came up in the conversations among the locals – the one at Balik Pulau, and the Ayer Itam stall. The good news is, for those of us who has moved to Klang Valley, the famous stall from Ayer Itam, Angcle Peoh’s asam laksa, is now available in Bukit Tinggi, Klang.
Angcle Peoh, now at Bukit Tinggi Klang
Restoran Angcle Peoh is a non halal outfit located just a stone’s throw away from one of the larger malls in the country – AEON Bukit Tinggi.
While Klang may sound like a distance too far for some, it is actually just half an hour’s drive from Petaling Jaya on a decent day, and we Malaysians have a habit to go far in search for good food anyway, kan?
asam laksa is good, and char kuih teow more than decent
While the Ayer Itam stall offers only asam laksa, the air-conditioned restaurant in Bukit Tinggi carries other Penang hawker dishes on the menu as well.
The asam laksa is as good as the original, with the old man himself often seen at the kitchen, it is as authentic as you can get. It is arguably one of the best asam laksa in Klang Valley you can get right now (I’d also recommend Aik Asam Laksa at Seapark, PJ as a close second)
The version of char kuih teow cooked up at this place is pretty decent as well, though I find myself preferring Uncle Vincent’s version (Bukit Rimau) just a tad more, though both of these are still a notch below Lot 10‘s duck egg CKT in my view.
curry mee, cendol, and hokkien char too
I was delighted that they have Hokkien Char (Penang style fried hokkien mee) on the menu, gave it a try and had an okay experience. The taste was there, but there was way too much noodle to properly enjoy the dish.
Cendol was alright here, and don’t order the curry mee, it was awful, and not even a proper Penang version at that. For other dishes, well, you gotta try them and tell me.