Showing posts with label tiffin. Show all posts
Showing posts with label tiffin. Show all posts

Saturday, November 16, 2019


How about a Stinkini to shake up and stir the sedate KL cocktail and food pairing scene? The SPG by Bijan team has picked up the mixology gauntlet and boldly infused our pickled petai (stinkbeans) with martini and dry vermouth to wet the brave soul’s whistle. A tipple to knock your socks off and just the drink to introduce your foreign friends to, in time for Visit Malaysia Year 2020.
Inspired by the (in)famous Sarong Party Girl (SPG) – Malaysian and Singaporean lasses who prefer to date and nab an expat partner/husband – SPG by Bijan is a literal take on their soirées or sarong parties. Evocative of a playful love child, the bar cum restaurant exudes new-age creativity, marrying typical Malaysian elements and ingredients with regional Indonesian, Chinese and Indian influences.
Located in a bungalow adjacent to Bijan, SPG flaunts vibrant, alluring walls of peacock blue, fuchsia and green, accentuated with retro vent blocks, and Insta-worthy floral batik murals.
The shaded terrace lounge beckons invitingly with an eclectic mix of rattan and cane, modern and esoteric furniture in lush jewel tones. Complementing it is an ornate Peranakan tiled bar. A private room with similarly articulated décor and elegant setting for more exclusive dining and celebratory affairs is available.
Aside from the Stinkini, a plethora of inventive Asian-inspired signature cocktails such as Yellow Fever (gin, turmeric, honey and tonic water), Hit the Cocojito (white rum, lime, coconut water and mint) and Asam Pedas (tequila, triple sec and tamarind juice) is designed to match SPG’s creative cornucopia of bite-size snacks and hot-off-the-grill servings.

A fab example of the bodacious and tongue-in-cheek eats with flirty twists here is the Basic SPG set comprising Ah Ran Sini (Italian arancini transformed into deep-fried rice balls bearing our iconic nasi lemak flavours), Pais Barramundi (grilled barramundi parcel infused with turmeric, coconut, and Malaysian spices then wrapped in edible banana ‘leather’) and Grilled Calamari with Sambal Belacan.
Show-stoppers like Jackfruit Rendang Bao (young jackfruit cooked rendang-style, pulled and piled onto toasted mantou buns), Lidah & Sambal (succulent braised and seared ox tongue served with sambal hitam) and Roti Jala Tiffin (a triple tier tiffin of lacy pancakes with kaffir lime chicken curry, fish floss and anchovy sambal) roused effusive praises during the preview. We were simply bowled over by the sheer ingenuity of the different items; how such familiar and cherished eats can be dialled up to more sophisticated, cosmopolitan levels.
The mixology team hasn’t overlook the mocktail aspect either. Non-alcoholic drinkers can raise a glass to Bluepea Tonic – a concoction of honey and lemon topped with blue peaflower syrup and Kedondong Kampung – a salty, sour and tangy blend of umbra, calamansi and sour plum.

SPG’s house-curated sambals: Sambal Hitam (black), Sambal Hijau (green), and Sambal Merah (red) are pivotal in amping up the sizzling appeal of its from-the-grill fare. Whether it’s Angus Oyster Blade, Lamb Loin, or Satay (Chicken and Beef), we highly recommend them as they’re cooked to order and absolutely scrumptious.
Equally notable are the ginger-soy sauce marinated Chicken Kicap Skewers and Duck Skewers (marinated duck leg meat grilled then served with green sambal). Meaty and superbly suffused with aromatic spices, they taste somewhat different from satay but no less sublime.  
For a healthy spin, we suggest the exquisite Pan-seared Black Pomfret, served with a zingy coconut and galangal sauce. It’s a pairing made in gastronomic heaven with Sekinchan – tri-colour rice and quinoa with pulled chicken, Asian pesto, rice crackers, and crispy chicken skin.
The dessert department shines the spotlight on Pulut Mango Cake, a light confection of chilled mango mousse and coconut glutinous rice on a buttery biscuit base, topped with dices of fresh mangoes that promises satisfaction minus the calorie overload.
Chef Raziz's the man behind those raveworthy culinary inspirations 

Alternatively, go Bananas Over Bananas. A bonanza of banana components encompassing housemade banana ice cream and smoky caramelised bananas in a dehydrated banana cone to leave you ‘peeling’ good.
For reservations, please call SPG by Bijan, tel: 03 2022 3575. Address: No.3A Jalan Ceylon, Kuala Lumpur. Business hours: Open daily from 12 noon till 12 midnight. 

Saturday, August 24, 2019


Take a shine to new variations of Mini Premium Musang King Durian Crystal Skin Mooncakes (RM33 each piece, RM198 per gift set) or Mini Baked Dragon Fruit & Black Sesame Paste Mooncakes at Dorsett Grand Subang this Mid-Autumn Festival.
The festive delicacies make great celebratory gifts when packed in sustainable and practical Dorsett Deluxe Tiffin Gift Sets — pretty yet pragmatic 4-tier enamel tiffin carriers adorned with 2 different designs in baby blue, lilac or orange.
Chef Bryan Teh and his team require 2 days advance notice for the highly sought-after Musang King mooncakes as the luscious treats are made fresh to order. The aroma and taste of this indulgent creation comes close to the real deal.
In addition, Dorsett’s classic and crystal skin mooncake assortment (RM22 – RM36 per piece) will also be available from now until 13 September 2019.

At the 2018 and 2019 Salon International De L’alimentation (SIAL) Shanghai, Executive Chef Bryan Teh triumphed with two of his signature specialities: Wok-fried Ribeye Beef with Grape Sauce and Deep-fried Chicken Wings stuffed with Otak-otak.
We like how the unctuous grape jus alleviates the ribeye’s rich meaty flavour. Dices of mixed capsicum and grapes lend fruity freshness, giving the dish subtle textural contrast.
Typical Malaysian spice accents dominate the chicken wings, turning them into drool-worthy nibbles. There’s a nice interplay of soft and crunchy textures too as we munch on the crispy fried chicken bits before the softer spiced fish paste stuffing hit our palate. Most delicious!
These culinary award-winners are now served at The Emperor for lunch and dinner from RM25 per serving until 31 August 2019.
Other notable house specialities to savour at this pork-free Chinese restaurant include Steamed Fish with Superior Soya Sauce and Shredded Ginger, Fried Brown Rice with Conpoy & Pine Nuts, and Poached Mandarin Fish with Sichuan Preserved Vegetables.
More durian indulgence beckons for dessert. Coated with airy light, crispy batter, the heavenly Deep-fried Durian Fritter with durian custard and durian ice cream filling is a surefire crowd-pleaser for durian fans.
For reservations at The Emperor, call tel: 03-5031 6060 x 1912 or email:

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