Joy Lok Club: Sunday Brunch at Four Points KL Chinatown

There's a new Sunday Brunch in town: Joy Lok Club, a lok-lok themed brunch at Four Points by Sheraton Kuala Lumpur, Chinatown. This fun Sunday brunch, which made its debut last weekend, will be held every Sunday from 12pm to 3pm at Quan's Kitchen, the hotel's all day dining restaurant, and will feature traditional Chinatown favourites as well as Western specialties.

The highlight of this brunch is the interactive Joy Lok Club station, which allows diners to experience the well-loved street food, lok lok, usually available in trucks parked in the streets of Kuala Lumpur and other parts of Malaysia. Select your favourite skewers, from prawns to squid, fishballs, sausages, yong tau foo, mushrooms and vegetables, hand it over to one of the chefs, who will cook them in boiling water and then serve with your choice of broth (choose from curry broth, gulai lemak broth and peanut sauce).

There will also be other Malaysian favourites such as Portugis ikan bakar, Wok fried Hokkien mee, Chicken and duck rice, Sotong kangkung, Assorted dim sum, Satay and Laksa. There is also chicken bak kwa to be found amongst the cold cuts as well as Malaysian's favourite kopitiam breakfast; kaya toast and half boiled eggs.

From the Western line-up, we highly recommend the Roasted leg of lamb - absolutely tender and succulent. You can also find Braised Boeuf de Bourguignon and a lovely cheese selection.

For dessert, indulge in the Choco Lok station, where you can dip skewers of marshmallows, fresh fruits and more in the chocolate fountain. There is also a range of local kuihs, cakes, fresh fruits and ice cream to satisfy your sweet tooth.

Live entertainment while you brunch to your heart's content

Joy Lok Club Sunday Brunch Buffet is available at Quan’s Kitchen, Four Points by Sheraton Kuala Lumpur, Chinatown every Sunday, starting 23 February 2020 and is priced at RM 118 nett. 

For a limited time, enjoy the Sunday Brunch at RM 98 nett until 31st March 2020. For unlimited red and white wine, beer, soft drinks and juice, add-on RM 78 nett.

For enquiries or reservations, call 03-2035-7333 or email dining@fourpoints.com.

Operating hours: Lunch 12pm - 3.00pm; Dinner 6.30pm - 11pm

Location: Quan's Kitchen, Level 8, Four Points by Sheraton Kuala Lumpur, Chinatown, No 2, Jalan Balai Polis, 50000 Kuala Lumpur, Malaysia.(Parking rate RM4 for 45 mins)

Tel: 03-2035 7333

Nearest MRT: Pasar Seni (Exit A - 200m).



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Recipe: Claypot Yee Mee

For those who live in Malaysia, chances are you've come across Claypot Yee Mee at some point in the hawker centres and stalls. I love this dish - warm and comforting, and oh-so-tasty.

This can be easily recreated at home, even if you do not own a claypot. If you cook it in a saucepan or wok, the taste is still the same.

Yee mee is a type of crispy flour noodles. For the yee mee, I usually use Megah Mee brand. You can add in any seafood or meat that you like - from minced pork to pork loin, chicken, prawns and fishballs. The key element of this dish is the egg thread sauce - to achieve this, you must add the beaten egg to boiling stock or water and quickly swirl it around, to help the eggs cook quickly. Enjoy!

Claypot Yee Mee
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 10 minutes

Serves 1

Ingredients
350g water
1 tbsp cooking oil
1 garlic clove, finely chopped
50g minced pork
2 large prawns
1 yee mee noodle
1 egg
2 stalks choy sum, washed and ends trimmed
1 tsp chicken stock granules

Optional
1 egg


1. In a small saucepan or wok, heat oil over medium high heat. Add garlic and saute for 1-2 minutes until golden brown.

2. Then, add the minced pork and cook until browned, about 3-4 minutes. Add water and bring to the boil.

3. Once boiling, pour in 1 beaten egg and swirl around quickly using the spatula to get egg threads. Season with the chicken stock granules.

4. Add the noodles, prawns and vegetables and allow to cook for another 2-3 minutes, depending on how soft you like your noodles.

5. Serve immediately. You can also serve the noodles with an extra poached egg, as shown in photo above.


Note: Other than minced pork and prawns, you can also use other types of protein such as pork loin, chicken, or fishballs.

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Hazukido Croissant Malaysia 八月堂-馬來西亞

Hazukido is a premium bakery that specializes in Japanese croissants, with locations in Taiwan, Hong Kong, Macao, Shanghai, and Malaysia. (and coming soon to Singapore, Australia and Canada). Hazukido is famed for using a unique folding technique to create their signature honeycomb multi-layer croissants.

The heavenly croissants are made with fine European butter, imported Japanese flour and ISO certified quality eggs. Flaky, buttery, and oh-so good! There are over 15 croissant flavours to choose from, with new flavours being introduced every month. We particularly loved the Caramel almond with custard, Almond cream and Sea salt buttery croissant. Prices start from RM5.80 per croissant.

Hazukido croissants are best enjoyed right after purchase (especially those with filling), however they may also be stored in the fridge for up to 3 days and then you can reheat them in the oven before enjoying.

Hazukido Malaysia Menu

Hazukido croissants are available at: Suria KLCC, Mytown Cheras, Sunway Pyramid, SS15, Queensbay Mall Penang, Toppen Johor Bahru.

Hazukido Malaysia Hazukido Malaysia Hazukido Malaysia Hazukido Malaysia Hazukido Malaysia
Hazukido croissant Malaysia halal Hazukido croissant Malaysia halal Hazukido croissant Malaysia halal Hazukido croissant Malaysia halal



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Recipe: Sundubu Jjigae 순두부 찌개 (Korean soft tofu stew)

Our batch of homemade kimchi is nicely matured now, perfect for making all types of Korean stews.  Sundubu jjigae 순두부 찌개, is a warm, comforting Korean stew, also known as soft tofu stew. It is usually made using extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth.

For my version, I use silken tofu or soft tofu, as this is the closest I can get to soondubu here in KL supermarkets. For the stew, it only takes about 15 to 20 minutes to make, using water, matured (aged) kimchi, dried anchovies stock granules and some kimchi juice. If you don't have kimchi juice (the liquid from fermenting kimchi), just add extra gochugaru (hot pepper flakes) or gochujang (hot pepper paste) to taste.

Matured kimchi is best for making stews as they have a wonderful tang and depth of flavour which gives the stew a more intense flavour. Tofu is the star of the dish, however feel free to add other proteins such as pork. I also add some fresh Chinese cabbage for extra texture. Pretty straightforward, simple recipe which we love!

Sundubu jjigae

Sundubu jjigae  순두부 찌개 (Korean soft tofu stew)
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Serves 2


Ingredients
1 box (300g) silken tofu or soft tofu
150g matured kimchi, chopped (recipe here)
350g water
5-6 tbsp kimchi juice
100g pork shoulder slices
2 Chinese cabbage, chopped
1/2 tsp dried anchovies stock granules
1 spring onion, cut into 2" lengths


1. In a saucepan, bring water to the boil over high heat. Add chopped kimchi, kimchi juice and dried anchovies stock granules. You may also add the hard Chinese cabbage stem in now. Simmer for at least 8-10 minutes.

2. Once boiling, give the stew a taste. If you prefer your soup spicier, then add some gochugaru.

3. Add the tofu and Chinese cabbage leaves and cook for another 2 minutes. I usually spoon big chunks of tofu from the box directly into the stew. 

4. Add the pork shoulder slices and cook for a further 2 minutes. You may also add pork mince, made into balls, into the stew.

5. Just before serving, add the spring onion. Divide into two bowls and serve immediately with rice.

Click here for kimchi recipe, or here to watch the video.

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Knowhere Bangsar: Seasonal Cocktails and Good Food!

We're back at Knowhere Bangsar, for movie-inspired cocktails and good food! This pork-free restobar has made quite a name for itself and is well-known for their great, unique cocktails and the fantastic variety of fusion food with a Malaysian touch.

Knowhere are currently on their third edition for their seasonal cocktails; this time, the cocktails are inspired by movies in living colour such as City of God, Gone with the Wind and Slumdog Millionaire.

Tea for two? The Water for Elephants (2011) (RM86, serves 3) is actually a gin-based cocktail served in a custom Hendricks teapot with matching teacups with embossed ice cubes, perfect for those who love theatrics. A delicious mixture of Hendricks sous vide osmanthus, Manchino Rosso and roselle.

The Planter's Wife (1952) (RM38) - Plantation pineapple, Plantation Guatemala, Manchino Rosso sous vide pandan, vanilla syrup, cinnamon syrup, Angostura bitters, lemon juice, milk

Mocktails - Calamansi fizz (RM18) and Mango Lassi (RM22)

We've always enjoyed the food here at Knowhere, and this time is no exception. Bold, spicy flavours accompany the plump Chilean black mussels in the Sambal Mussels dish (RM17).

We also had the Grilled calamari (RM26), a whole fresh South China Sea squid, grilled and served with a sambal belacan salsa.

The Wild seabass vongole veloute (RM48.80) took a while to arrive, but it was well worth the wait. A beautifully cooked, moist deep sea sea bass fillet with crispy skin, clam veloute and a rather unique accompaniment of sherry caviar, made in-house.

We love a good burger, and the Un-Quarter Pounder (RM30.80) was one big, delicious and juicy burger. The beef patty is sandwiched between sauteed mushrooms, gherkins, peppers, arugula and finished with a creamy soubise sauce.

The Nang Nak Knowhere pizza left such an impression on me when we had it here last, so I just had to order it again! Still as good as I remembered it, the combination just works so well. We had the half and half again, so for the other half, we had Duck confit with onion marmalade and fresh plums.

Book your tables online here:

Read about our previous experiences at Knowhere here and here.



Opening times: Mon-Tue 4pm - 1am; Wed - Fri 4pm - 2am; Sat 11am - 2am; Sun 11am - 12am.

Location: Knowhere Bangsar, 50 Jalan Maarof, Bangsar, Kuala Lumpur, Malaysia (Street parking available, or park in Bangsar Village).

Tel: 010-220 2358


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Recipe: Butadon 豚丼 (Japanese Pork Rice Bowl)

Butadon 豚丼, literally translated into English as pork bowl, is a Japanese rice bowl topped with pork simmered in a mildly sweet sauce. Butadon is a simple, quick and healthy dish I like to prepare for lunch, served with a bowl of miso soup.

For the butadon, I used thin slices of pork shoulder, the same type which we usually get for our hotpot sessions. The thin slices means that it cooks in no time at all. Once the pork slices are semi-cooked, a mixture of mirin, sake, soy sauce and sugar is added. Finally, beaten eggs are added and cooked to the consistency of soft scrambled eggs. Total comfort in a bowl!

Butadon with egg

Butadon 豚丼 (Japanese Pork Rice Bowl)

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 10-15 minutes

Serves 2

Ingredients

2 tbsp cooking oil

1 onion, peeled and thinly sliced

150g pork shoulder slices

2 eggs, lightly beaten

1 spring onion, finely chopped

For the sauce

1 tsp caster sugar

1 tbsp soy sauce

2 tbsp mirin

2 tbsp cooking sake

To serve

Rice, for two

1. In a small bowl, mix all the ingredients for the sauce and set aside.

2. In a large frying pan or wok, heat oil over medium high heat. Add the onions and cook for 4-5 minutes until softened. 

3. Add the pork slices and cook for about a minute, then pour in the sauce from Step 1.

4. Lower to medium heat and allow to simmer for about 2-3 minutes. 

5. Pour the beaten egg in and allow to cook for about 1 minute, stirring gently one or two times. The eggs should have the same consistency as soft scrambled eggs.

6. Finally, add the chopped spring onions. 

7.  Scoop rice into two bowls and then top with the cooked pork slices, onion and egg. Enjoy immediately!

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