If I have to pick only one word to describe our visit to Kay’s Steak & Lobster at USJ Heights, it’ll probably be opulence. As the name suggests, Kay’s Steak and Lobster is a restaurant that has live lobster and
Lobster is often seen as one of those luxury meals that you order in a fancy restaurant during special occasions. In fact, one of my first experiences with this crustacean was during a birthday event at Lobsterman SS2. Fast forward
RM460++A few weeks ago I was invited to one of the more unique wine pairing dinners in town -Â Salon & Delamotte Champange Tasting Dinner at Nadodi KL. Being just a stone’s throw away from my office, the location was perfect,
A couple days ago we were lucky enough to be one of the first batches of people to be fortunate enough to have a taste of authentic Sicilian cuisine at The Ritz-Carlton KL by the award winning Guest Chef Lino
Jacob’s Creek has a bit of a special place in my heart, for the fact that one of the first wine events I’ve ever attended back in 2009 was hosted by this very brand, so when I got the invitation
Earlier this week we were invited to Hanaya Japanese Dining to sample their 2016 Mother’s Day Menu, which the restaurant is offering only from 6th to 8th May 2016 (RM 180+ per pax). My last visit to Hanaya was almost exactly
Back in September I was fortunate enough to get invited to a tasting event at Sheraton Imperial’s Sasagawa Japanese Restaurant to sample their Kansai Menu. While this write up is a little late, the Kansai Fair running through 20th December 2015, so we’re
This is the last food entry for our London Trip, and more importantly, the only place that I was recommended to go by my colleague William who went to the same city just weeks before Haze and myself made the
When it comes to Japanese restaurants, KL is spoiled for choices. Probably 80% of the hotels has an in house Japanese restaurant, there bound to be a place serving sushi at every shopping complex, and they are also represented in
The last I went to Saujana Resort was some two years ago for their Wagyu beef promotion, I remember The Restaurant had a relatively new guy in charged, Chef Alexander Waschl from Austria. Fast forward to 2014 and we are here for