Located at Wolo Hotel in Bukit Bintang (just right across from Lot 10), Tous les Jours is the new kid in town with fancy dress and high society aura.
The location is great, and facade of this born in Korea French-Asian bakery rejuvenates this side of Bukit Bintang, upgrading it to be of equal to the Starhill/Pavilion area.
Tous les Jours, bukit bintang
Since it looked so beautiful from the outside, we just had to make a trip during lunch on a work week to see what this place is about.
The interior consists of area, an expansive ground floor offering coffee, cakes, and assortment of bread and pastry, with about half of the area spanning over two floors in terms of ceiling height.
bread, coffee, cakes, sandwiches, soup & salad
Upstairs, there are more seating areas and another bar in which you can order sandwiches, all-day breakfast, tartine, as well as soup and salad.
The product selection is immense, with the smell of freshly baked bread and coffee in the air, the ambiance is perfect.
lunch for three, covering most of the product type at Tous les Jours
We had Korean wheat and sweet potato cream bread, blueberry pastry, a cup of caramel latte, some cakes, macaroons, as well as a breakfast set and caramel latte.
Over all the quality of pastry and bread were very satisfying, and perfect for any carboholics. I was a bit impartial to the way the presentation of caramel latte, but the coffee did not disappoint.
Sheng, Joyce, and KY
Expect to spend about RM 20+ per person for enough food to fill the stomach, and for the quality and concept, I’d say this place is definitely worth visiting.
Tous les Jours
60000, Kuala Lumpur
GPS: 3.14716, 101.71140
Tel: 03-2201 3526
I’ve heard about Checkers for a while and always wanted to try their famous pork ribs, years after I was first recommended by a friend about this place, we finally went there for dinner over Pearl’s (belated) birthday.
Checkers at Damasara Heights, there isn’t a sign board
Located at a pretty quiet part of Damansara Heights with ample parking space, Checkers is very small family run restaurant that gives you the homey ambiance with the stern looking proprietor and his friendly wife. Most everyone that shared the other 5-6 tables in the dining hall seemed to know the owners on first name basis.
Equipped with plastic chairs and basic white table cloths on square dining tables, interior decoration at Checkers were probably done in 5 minutes. In fact, the restaurant doesn’t even have a sign board. But we’re here for food, right?
village bread, served with a side of sliced tomato & salami
Menu is a simple one page A4 sheet with choices of pasta, appetizers, grilled meat, and a few types of desserts. There are also usually some off-menu dishes you could order, all you need to do is ask.
We started the night with an order of village bread (off menu) and it turned out to be surprisingly good. The bread was steaming hot and served with a side of sliced tomato and salami as well as olive oil and vinegar. Perfect to munch on while waiting for the main attraction. The bread might look deceptively small in portion, but it’s good enough to serve a table of four.
Lord of the Ribs, the main attraction
The aptly named Lord of the Ribs (RM 120) is what we came here for. A giant slab of pork ribs expertly seasoned and grilled with perfection. While the exterior looks a bit dry, it was prepared so to seal in the juices within. Home made bbq sauce (I think), and an olive oil based sauce comes with it. While some have complained about the ribs being a little dry, I thought it was lovely and not over powered by too much sauce (then all you taste is sauce instead of meat).
The dish also came with generous portion of salad and mash, if there’s only two of you, this slab of ribs should be the only thing you order.
some chicken pasta, grilled pork tenderloin and sausage
We also shared a chicken pasta dish (off menu, can’t remember the exact name) which could have been lovely if we didn’t wait till it was cold to consume. I did like the way the poultry tasted though.
The grilled pork tenderloin and sausage (RM 39) is something I wouldn’t mind having if dining alone at Checkers. The thin sliced pork were tender and lovely, and I particularly love the way they served the potato, in thin slices with onions mixed in. This dish is as porky as it ias tasty.
Pearl, David, KY, Haze at Pearl’s birthday dinner
If you’re to pay Checkers a visit, do call for bookings to avoid disappointment as they have less than 10 tables even if you count the two non-weatherproof tables on the balcony. Prices aren’t cheap, but quality of food is good, and that homey feeling and very personal service is something you don’t get in most restaurants these days.
19 Lorong Setiabistari 2,
50490 Kuala Lumpur
GPS: 3.143856, 101.65728
Tel: 03-2095 3304
Hours: 6-10 pm
Remember all those tours of factories, estates, or farms when we were in school? I’d always enjoyed those little trips when I was young, but never thought that they will be equally as fun when I’m 1/3 way into the described time it takes for an egg to turn black and super tasty.
High5 bread factory museum
The “lawatan sambil belajar” session to the biggest bread factory in the whole of South East Asia turned out to be so much fun! Together with a few other blog owners and members of media, I was invited by Malaysia’s very own High 5 to a tour of their bread museum, factory, and a baking session with Chef Ismail!
We started off by visiting the very interesting the Bread Town Museum that reminds me of those amusement park exhibits more than typical boring museums, and of course, we entered by saying the magic word to open the door – “High 5!”
Fun factor? max!
High 5 bread museum in Shah Alam
From the museum and the multimedia presentation, we learn about the history of bread making from the Egyptians to Iron Age to the Vikings era to modern time, and even a bit of speculations into the future.
There’s also some uber interesting toasters on display too. I wouldn’t mind one of those! Reminds me of latte art, except these would be High 5 bread art instead.
High 5 bread factory floor
The museum corridor led us over the High 5 factory floor.
The place is huge, and surprisingly manned with not very many staffs. Our guide explained that the factory is highly automated with a reason – to minimize human contact for better hygiene and to maintain consistent quality control too.
Dato Jackson Tan, KY & Chef Ismail, “cicah” with coffe
After the tour, we proceed to another hall and was given a short speech by the Group Managing Director of Silver Bird Group Bhd – Dato Jackson Tan. I don’t have the transcript nor I think you’re interested in reading them, but one thing he mentioned was the “Jom Rasa & Menang” contest that you should check out. Prize = Ipad!
With loud music and great fan fair, celebrity chef, Chef Ismail was introduced. The good chef got everyone’s mood up by forcing us to have an extended aerobic dance carrying two loafs of High 5 bread. It was hilarious and amazingly, fun at the same time. Kim couldn’t stop laughing from ear to ear, nor I.
Huai Bin, KY, Kimberly in a team!
We were then being separated to group of threes. Naturally, Huai Bin, Kim, and I got into the group, we felt invincible!
Before the baking demo got started, we were treated to a “cicah” with coffee session. A piece of High 5 bread dipped into hot coffee, the prototypical Malaysian way of enjoying the soft fresh bread. Ahh.. yums. Writing this reminds me that I should stock some of the bread at my office!
mini pizza with High 5
Right after that, Chef Ismail demonstrated, and we followed, the art of making mini pizza, with High 5!
The ingredients are simple:
- onion (cut in wedges)
- diced capsicum
- chopped parsley
and for the sauce, use plum tomatoes, diced onion, garlic, parsley, thyme, oregano, tomato paste, blackpepper mix with olive oil and salt & sugar according to taste.
Cook those in a frying pan, then apply the sauce to a slice of High 5 bread, then add the other ingredients on top of it with the cheese latest. Bake, and done!
Tastes surprisingly good, I was amazed.
home made sardin curry puff
Next up – home made sardin curry puff, or indeed, any type of curry puff you want to make.
- canned sardine
- High 5 bread
- large onion, chopped
- salt/sugar/lime to taste
Simply roll the bread flat, put the ingredients at center, and then join the edges of bread with flour paste. Deep fried (or bake if you’re health conscious all), and you’re done!
I kinda over stuffed mine, but I think it still came out tasting pretty yums!
High 5 bread tuna canapés
Our 3rd and last creation was the simplest – High 5 bread tuna canapés.
- High 5 bread
- tuna mayonnaise
- cherry tomatoes
- spring onions
- butter & mayo
Toast the bread, sliced/cut in nice agreeable shapes, spread butter and mayo, place tuna and onion/tomato, and viola, done! Little piece of open sandwich perfect for any cocktail party.
bloggers and members of media with High 5
Before we leave, Brad and Zoe, the two High 5 mascots came out for a bit of photo op. The organizer gave each of us a big goodie bag with plenty of High 5 products too. It was all a very awesome experience made better with the excellent hospitality by High 5.
When’s another rombongan lawatan sambil belajar?
Don’t forget that if you want to stand a chance to win an iPad, join the “Jom Rasa & Menang” contest! Check it out now, the mechanic’s simple
- Buy any High5 bread
- Fill up entry form and attach barcode label
- Post your completed entry forms or submit them at designated outlets
For more information head to the contest site with the link above. Good luck guys! Now I’m gonna have myself a slice of Silverbird cake to celebrate 😀