Saturday, June 30, 2018

Crystal Spa, Lost World of Tambun, Ipoh, Malaysia

Did you know that there is a spa within the Lost World of Tambun? Tucked away in the corner of Lost World Hot Springs and Spa, Crystal Spa offers a range of massages, foot reflexology, body scrubs, waxing, manicure and pedicure, with prices starting from RM30.

After an intense day of fun at the park, why not treat yourself to a relaxing massage to rejuvenate and pamper those tired joints and muscles. There are six types of massages to choose from, namely Aromatherapy, Traditional Malay Urut, Head & Shoulder, Hot Springs Hot Stone, Body Relaxing Spa and Lost World Signature Massage, ranging from 45 to 100 minutes.

Earlier that morning, we went on a hike up Gua Datok and explored the caves, so a massage after that was a lovely indulgence. I had the Aromatherapy Massage (RM150 for 60 minutes) and my therapist certainly did a great job, massaging all the sore areas and making me feel brand new again. I definitely walked out feeling revitalised.

Reception area

One of the massage rooms

Lost World Crystal Spa Menu

*Lost World Hotel Guests will enjoy 15% discount off treatment prices.

Other related posts from Lost World of Tambun:
Glamping at Lost World of Tambun
Zip line & kayaking - Lost World Adventure Park
Feeding the Giraffe at Lost World of Tambun
Lost World Tin Valley & Dulang Tea House
Lost World Hot Springs & Onsen Noodle House
Lost World Hotel - Super Suite

Opening times: 12pm to 11pm.

Location: Lost World of Tambun, No.1 Persiaran Lagun Sunway 1, Sunway City Ipoh, 31150 Ipoh, Perak, Malaysia (Parking RM1 per entry).

Tel: 05-542 8801/02


GPS Coordinates: 4.625842, 101.154697

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Friday, June 29, 2018

New Restaurant: Pak Tai Opens in Feast Village, Starhill Gallery KL!

Feast Village in Starhill Gallery unveils the latest addition to its impressive collection of dining venues - Pak Tai, a southern Thai restaurant right in the heart of Bukit Bintang.

The sister establishment to the original Pak Tai at The Ritz-Carlton, Koh Samui, Pak Tai at Feast Village in Kuala Lumpur serves exquisite cuisine from Thailand’s southern provinces, renowned for its spicy food and rich and savoury curries. At Pak Tai, tradition and innovation are perfectly balanced and only the freshest ingredients are used to bring traditional recipes to life.

The restaurant is helmed by Thai native Chef Guk, whose notable culinary skills and passion are reflected in the artful curation of its extensive menu. Born and raised in Thailand, Chef Guk’s love for cooking started at the tender age of eight. His culinary education began in the kitchen of his family-owned restaurant, where his mother imparted the fundamentals of preparing and cooking Thai cuisine, thus igniting a passion in him for the culinary arts which took him from The Land of Smiles to the United States in the pursuit of developing and honing his skills.

In coming to Malaysia, Chef Guk has made it his personal mission to introduce authentic local southern Thai cuisine to the food-loving residents of Kuala Lumpur. In preparation of this task, Chef Guk and his team spent months in the south of Thailand, travelling through towns and staying in the homes of the locals in search of authentic southern recipes, learning about local ingredients and mastering traditional recipes handed down through the generations. Fresh local produce and Thai ingredients specially flown in from Thailand are used to ensure that each dish is an infallible tribute to his homeland. Thai cooking is known to be intricate with strong aromatic elements of fresh herbs and spices, and requires meticulous care throughout the cooking process to ensure that the flavours, textures and appearance of each dish truly encapsulate the essence of Thai cuisine.

Pak Tai’s finely-curated menu includes comforting classics such as Tom Yum Goong and Green Curry Chicken alongside regional specialties unique only to southern Thailand such as Khua Kling Nua, wok-fried spicy minced beef with turmeric, kaffir lime and herbs; Tod Mun Bai Cha Plu, fried shrimp cakes, wild pepper leaves, sweet chilli sauce; Pla Kapong Dang Tod Kamin, crispy red snapper, turmeric, herbs; and Gaeng Kua Sapparod Goong,yellow curry shrimps, pineapple, kaffir lime leaves. Signature Thai desserts not to be missed are Kanom Jaak, rice pudding and coconut wrapped in a palm leaf and chargrilled to perfection and the perennial favourite, Khao Niaw Mamuang, mango with sticky rice and coconut cream.

Khua Kling Nua

Pla Kapong Dang Tod Kamin

Gaeng Kua Sapparod Goong

Let your palates travel through a plethora of Thai classics at the all-new Pak Tai – where every dish is carefully crafted, and warm and genuine Thai hospitality embrace each dining experience.

Here are some of the delicious dishes that we tried during the pre-opening dinner, which includes appetizers, soups, mains and desserts. Can't wait to go back for more!

Hor Mok Pla - curry fish cakes, sweet basil, banana leaf

Tod Mun Bai Cha Plu - fried shrimp cake, betel leaves, sweet chilli sauce

Som Tum - Spicy papaya salad, long beans, peanuts, dried prawns, lime sauce

Yum Pak Kood - Wild fern salad, prawns, coconut, red onion, light spicy lime sauce

Gaeng Kiew Wan Gai - green curry chicken, eggplant, sweet basil

Tom Yum Goong - spicy prawn soup, straw mushrooms, lemongrass

Massaman Nua - cardamom scented Southern curry, slow cooked Wagyu beef cheek, coconut, peanuts

Tub Tim Krob - Water chestnuts, jackfruit, young coconut

Khao Niaw Mamuang - mango, sticky rice, coconut cream

Restaurant interior

Menu at Pak Tai, Feast Village KL

Pak Tai is open daily for lunch from 12.00pm to 3.00pm and dinner from 5.30pm to 10.30pm. For reservations and enquiries, please contact 03-2782 3814,email or visit


Location: Pak Tai, Feast Village Starhill Gallery at JW Marriott Kuala Lumpur, 181, Jalan Bukit Bintang, 55100 Kuala Lumpur.

Tel: 03-2782 3814

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Wednesday, June 27, 2018

A Miyazaki Wagyu Kaiseki at The Ritz-Carlton, Kuala Lumpur

The Ritz-Carlton Kuala Lumpur is proud to present their first ever Japanese Guest Chef Hirohashi Nobuaki from the fine dining Wagyu Kaiseki restaurant, Ushidoki in Singapore.

The Osaka-born chef will be taking centrestage at The Library from 26-30 June 2018 and will be presenting an exquisite 4-course Wagyu Kaiseki dinner menu, featuring the creme de la creme of beef - the Miyazaki Wagyu.

With more than three decades of experience, Chef Hiro specialises in the art of preparing the perfect kaiseki experience. His love for wagyu beef has led him to curate delicate wagyu kaiseki cuisine that requires a set of distinctive skills and techniques to balance the flavours, textures and colours of his exquisite creations.

The three-times "Wagyu Olympics" champion, the top grade Miyazaki Wagyu A5 BMS12 highlighted in this promotion comes from Nishinoharu Farm in Kyushu Island and is fully certified Halal by JAKIM. The Wagyu cattle are raised with care by Norihto Nakanishi and raised on a diet of quality feed and fresh spring water from the Kirishima Mountains. They are usually butchered between 28-32 months, as the more mature cattle produce higher quality meat with superior marbling.

The stunning Miyazaki Wagyu will be paired with KID sake from Wakayama Prefecture. Sake Master Norimasa Yamamoto was present to give media guests an insight of the Heiwa Shuzou sake brewery (Heiwa means peace and shuzou means sake making) and an introduction to the sake pairing for the meal.

With peace in mind, guests were invited to "Kanpai" (equivalent to cheers) with the KID Junmai Daiginjyo (one of their bestsellers) to kickstart our meal. The sake, which is made using Wakayama's mild and clean water, was sweet, aromatic and easy to drink.

A refined Roast Wagyu Beef was served, along with asparagus, miso vinaigrette, yuzu zest and herbs. Chef Hiro uses top rump, which he cooks sous vide for 3 hours first, before roasting / searing. The beef had a nice, rich flavour which was complemented well with the sharp miso vinaigrette and zesty yuzu. This dish was paired with the KID Tokubetsu Junmaishu Karakuchi, which was served cold to match the flavours of the Wagyu.

My favorite dish of the afternoon was the Grilled Wagyu Beef, which perfectly showcases the beautiful richness of Miyazaki beef. For contrasting texture and flavour, Chef Hiro chose the shoulder as well as the chuck roll (zabuton), both grilled to a medium rare doneness. These were served with soya sauce soil (made by using the leftover soy beans), edamame, sweet corn and mountain wasabi. I especially enjoyed the beautifully marbled zabuton cut with a hint of wasabi. Rich, buttery and insanely good! To go with this dish, a dry sake, the KID Junmaishu was chosen and served at room temperature.

Comfort in a bowl, the Braised Wagyu Beef may look simple but was big on flavour. Cooked in a sweet sukiyaki sauce, the beef slices topping the steamed Japanese rice were tender and flavorful and was accompanied with the perfectly cooked soft boiled egg, black truffles and mitsuba. This was served with the KID Daiginjyo, the signature sake with a delicious aroma of vanilla and coconut.

Dessert was a luscious olive oil ice cream, with summer truffle shavings. Sublime. This was paired with the Tsuruume Kanjukuume, made using mild water and ume grown in Wakayama.

The 4-course Wagyu Kaiseki is available from 26 - 30 June 2018 for dinner only (7pm until 11pm) and is priced at RM350 per person with an option of sake pairing at RM500 per person. For more information and reservations, please call +60 3 2142 8000 or email

Location: The Library, Level 1, The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.

Tel: 03-2142 8000

GPS Coordinates: 3.146901, 101.715438


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Tuesday, June 26, 2018

Lata Iskandar Waterfall, Cameron Highlands

On your way up to Cameron Highlands (or even coming down from CH) via Tapah, you can drop by the scenic Lata Iskandar Waterfall. The place is clearly signposted (Hutar Lipur Lata Iskandar) and you will see lots of stalls and cars as you approach, so it's pretty hard to miss.

The sight of water cascading over layers of rocks is pretty majestic I have to say.There are also cool, shallow pools for visitors to take a dip in.

You will also find lots of shops selling local tropical fruits, food, as well as souvenir items made using wood and rattan.

Durian and sweetcorn


The entry to this waterfall is FREE.

Open daily from 7.00 am to 6.00 pm

Location: Lata Iskandar Waterfall, Exit 59, 35000 Tapah, Negeri Perak. (Parking is by the roadside)

GPS Coordinates: 4.324347, 101.324983

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