Sunday, July 31, 2011


Pretty maids all in a row...Kelly, Tiffany & Emily at Bluunis launch

Bluunis' latest skincare solution to delay the signs of time

Sweet! Emily Lim (left) looking radiant as usual

Andrew the magician kept guests entertained prior to the launch

Now we all know that oxygen's crucial to our existence but it's also being touted as the miracle skincare and anti-aging solution. Dr Raphael Duerinck is the Parisian expert who believes that Oxygen + Energy = Oxynergy, a new-age beauty formulation that can reverse the signs of aging.

Brought in by Bluunis, the OXYRAPY Face Treatment is said to increase the absorption rate of oxygen by skin cells, thus boosting cell regeneration as well as the skin's energy level.

Copious amount of effervescent bubbles swirled around us as the product launch kicked off, to symbolize Bluunis' Oxyrapy treatment range. A handful of celebrities such as Emily Lim, Tiffany Leung, Tong Bing Yu and Kelly Jagan graced the event while the proceedings were capably handled by Miss World Malaysia 2010/11 Nadia Heng as the day's emcee.

Five loyal Bluunis customers also shared their own experiences on how effective the treatments are. Judging from their glowing complexions, I must say I certainly envy their radiant, smooth and supple skin.

Apparently, the cutting-edge Oxyrapy treatment combined with Bluunis skincare product range from France can help tighten the skin and improve it's elasticity, reduce wrinkles and fine lines, and delay the ravages of time. Never mind if one has to place what looks like an upside-down goldfish bowl onto the head...oh well, I guess us women will always do whatever it takes to look good! Perhaps we can just pretend we're Bluutiful astronauts in search of eternal youth yeah?

One for the album...Bluunis boss flanked by his loyal customers and local celebs

Tuesday, July 26, 2011


Gigantic...two of the 20-kilo watermelons imported from Taiwan

Savour juicy bursts of goodness from Taiwanese Kyoho grapes

The VVIP from Taiwan Trade Office in Malaysia
showing media members a white bittergourd

A 20-kilo watermelon. White bittergourd. Water bamboo. Rosy red mango apples. Sweet, luscious Kyoho grapes with a tinge of wine. These are some of the bountiful harvest from Taiwan that you can find at Jaya Grocer and other major supermarkets in conjunction with the Taiwan Fair 2011.

Launched yesterday at Empire Shopping Gallery by the Taiwan Trade Centre and District Farmers Association representatives, this is the second time Taiwan's finest produce has been brought in for the Malaysian market.

After the VVIPs ceremoniously cut open two gigantic watermelons to mark the fair's opening, we managed to sample the honey-sweet and juicy slices. The fruit's texture was denser than our local ones with a refreshing crunch to it.

The Golden and Irwin mangoes were equally sweet. Other fruits we sampled include red plums, Kyoho grapes and snow pears but there were also guavas and musk melons.

Taiwan's best...Musk melon (top), white bittergourd, Golden and apple mangoes

The water bamboo looks similar to leek with a subtly sweet aroma that is similar to water chestnuts. Apparently only the white heart is eaten while the outer green stalk is removed. Most Taiwanese would cut it into strips and eaten raw as a salad, drizzled with some light soya sauce and sesame seed oil or stir-fried with some garlic.

Consumers can also look out for Taiwanese fruits and vegetables at Mercato, Jusco and Carrefour.

On Sunday, we joined local celebrity cum actor Alan Yun for the premiere of 'I Love Wing Chun' movie at e-Curve.

Several of the Hong Kong leads made a special appearance while Pensonic gave away some of its appliances in a lucky draw. As a major sponsor of the comedy flick, the Pensonic brand was quite evident in many of the scenes.

This cute dish was actually fried rice which we had at Tenshi Cafe, one of those maid-themed cafes that you'd find in Japan. Yes, the waitresses are decked up in candy pink and white French maid outfits and would even spoon feed you if you desire! Of course, such service comes with a price...

Monday, July 18, 2011


Classy and elegant...the interior of Zing

It was the pièce de résistance of our dinner at Zing, the opulent Chinese restaurant at Grand Millennium Kuala Lumpur – a whole Stewed Lamb Shank with Chinese Parsley that I daresay would give some Michelin-starred chefs a run for their money.

Chef Chan Kwok's latest creation is such a bold masterstroke that it left us in no doubt that he deserves the numerous accolades that had been heaped on him including Chef of The Year and Asian Cuisine Chef of The Year at the prestigious Asian Gastronomic Awards of Excellence 2011. After all, who would even think that such sublime sweetness could emerge from stewing lamb shank in a simple broth flavoured with just Chinese parsley? Served whole on the bone on a bed of blanched jade-green spinach, not only has the tender and juicy meat retained its inherent gaminess but also boast a tinge of delicately fresh herbaceous accent to it.

Complemented by a full-bodied Pu Er tea, the pairing was just one of several dishes that we had a chance to sample at Hong Kong master chef Chan Kwok's latest stint as a guest chef at Zing. No wonder Hua Ting Singapore continues to be a favoured restaurant for legions of discerning Chinese food connoisseurs after all these years.

Our dinner had commenced on a high note, starting with Roasted Suckling Piglet Skin with Prawn Paste and Crispy Fresh Crabmeat Spring Roll. It was a cornucopia of crispy, crunchy, springy and chewy soft textures interspersed with flavours of sea-freshness and delectable meatiness. To alleviate the appetisers' oily richness, the Eight Treasures Tea's subtle sweetness proved a welcoming counterpoint.

When it comes to soups, nobody can rival the Cantonese. In this aspect, Chef Chan Kwok's Double-boiled Chicken with Lingzhi Mushroom is second-to-none. Despite the soup's muted bitter aftertaste, it is a soul-satisfying broth. Much to our surprise, the bitterness magically disappears after sips of the accompanying Oolong Tea.

Deft knife and cooking skills were the secrets behind the chef's signature Crystal Prawn. Snow-white and marble-smooth, the huge crustacean was an epicurean treat; its sweet, springy flesh redolent with the irresistibly smoky-briny accent of Yunnan ham and the clean freshness of spring onion julienne. Aromatic Jasmine Tea was chosen to match this heavenly treat.

Even a humble dish like Fried Rice becomes an artisanal masterpiece in Chef Chan's hands. To give the speciality extra crunch, the ingenious chef incorporated chopped preserved vegetable and his own Rice Crispies into the equation. He explained that the puffy rice grains are made by drying cooked rice overnight and then deep-frying the grains again. Every mouthful is akin to eating tasty cooked rice embedded with 'pop corn' rice! Yummy!

Ending our dinner on a high was Mango Puree with Pomelo and Ice Cream - the brilliant yellow dessert literally had us licking our plates clean...quite apt since the sunny hue was all the rage now! LOL ^^

Ensconced in comfort ... one of Zing's semi-private dining rooms

The special tea pairing menu (RM248++ per person) by Master Chef Chan Kwok and his protégé Chung Kap Fai from Hua Ting Singapore will be served at Zing from now until 23 July. Selected dishes are also available in a special a la carte menu.

For reservations at Zing, call +60 3 2117 4180/4181 or email

Saturday, July 09, 2011


Since yellow is the new black today, it's only appropriate that I commemorate this historic day with a similar hued cake :))

I should have used lemon but hey, this cheery yellow Orange Butter Cake turned out to be just the right hue! It was an easy peasy recipe I stumbled on from a blog - Ling's Passion. Although I reduced the sugar by 20g, the result was still splendid. Everyone just love the cake's soft, refined texture and an irresistible orangey aroma.

ORANGE BUTTER CAKE (adapted from Ling's Passion)

250 g unsalted butter
160 g caster sugar
4 large eggs
1/3 cup freshly squeezed orange juice
grated zest from 2 oranges
250 g self-raising flour

Cream butter and sugar until light and fluffy.
Pre-heat oven to 170 degrees Celsius.
Add in egg one at a time. Stir well to ensure the mixture is even after each addition.
Use a big tablespoon to scoop and add in flour alternating with orange juice and grated zest.
Fold mixture gently before adding in more flour, orange juice and zest.
Repeat the above step until flour, orange juice and zest are completely used up.
Pour cake batter mixture into a greased and floured 8-inch square cake pan.
Bake for about 40 minutes until done. Insert skewer into the centre of cake - if it comes out clean then the cake is ready.
Remove from oven and let it cool on a wire rack before cutting the cake into slices.

Wednesday, July 06, 2011


A scoop of healthy Olive Couscous

In response to overwhelming demand from her customers, founder of Woods Macrobiotics June Ka Lim has now opened a brand new café, Woods Bio Marche in the bustling suburb of SS2 Petaling Jaya.

For the uninitiated, the words ‘macro’ means ‘big’ or ‘long’ and ‘bio’ means ‘life’ in Greek so macrobiotics essentially means a ‘long life diet’. The Macrobiotic way believes in eating and living in harmony with nature – food should comprise whole grains and cereals, organic fruits and vegetables, natural seeds, nuts, legumes and other eco-friendly products.

The cheery and streamlined outlet with a simple open kitchen serves organic Japanese, Malay, Indian, Chinese and Western dishes. We were amazed by the versatile selection that was served at the opening bash. If nobody told us the delectable array was meat, dairy and sugar-free, we would be none the wiser!

What a feast! Turmeric-infused Yuba with Sesame (top)
tasted even better accompanied by some Fried Brown Rice Meehoon

The wholesome feast included Organic Tumeric Yuba (bean sticks) with Sesame, Caesar Salad with Vegan Feta, Seeds and Rye Croutons, Fried Organic Brown Rice Vermicelli, Mediterranean Olive Coucous, Green Vegetable Curry and French Toast, Sour Cherry Sliced Cake, and Bread & Butter Pudding.

Piquant Green Curry (top) complemented by slices of French toast made from naturally leavened bread

A selection of organic, vegan and macrobiotic groceries, fresh produce, naturally leavened breads and pastries made without dairy, eggs, butter or trans-fat are also available.

There's no excuse not to eat healthier as offerings are priced from RM3 upwards – perfect for budget-conscious diners on the lookout for healthy and affordable meals. With a seating capacity of 50 seats, Woods Bio Marche is open for brunch, lunch, tea and dinner from 11am to 9.30pm daily except Mondays.

WOODS BIO MARCHE, 54, Jalan SS2/72, Petaling Jaya

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