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
When we think about wine pairing, Korean food isn’t usually the first thing that comes to mind. In fact, the only type of alcohol that’s associated with Korean cuisine, in most Malaysian’s mind, is soju and nothing else, not even
Lorong Seratus Tahun at SS2 used to be one of my favorite places to go whenever I think of Penang food. They had real Penang hawker food prepared with authentic ingredients and was one of the very few places where
I first heard about this fish head noodle at SS20 (Damansara Kim) place from my ex housemate Kerol, and soon after that, on masak-masak. Since these two ladies are known for their culinary exploits, I knew that this is surely