Majestic Banana Leaf, Semenyih

We were in Semenyih recently and dropped by Majestic Banana Leaf located in Eco Majestic for lunch. Hubby and I had the banana leaf rice set (RM7 during Deepavali, normal price RM8.50) which comes with rice, 3 different types of vegetables, your choice of curries (mutton, chicken or dhal) as well as papadam and rasam. Banana leaf rice is available daily from 11.45 am onwards.

We also had the mutton varuval (RM8) and chicken 65 (RM6.50). We enjoyed the mutton, nice and tender, and quite a generous portion. 

Our kids had the roti canai (RM1.50) which are freshly made to order. Nice and crisp, with nice accompanying dhal and curry.

Service here is good and friendly too. Air-conditioned and clean restaurant. Overall, a good, positive experience.


Opening hours: 8am to 8pm.

Price: Total bill RM42.80 for 4 pax.

Location: Majestic Banana Leaf, 18, Jalan Eco Majestic 9/1B, 47300 Beranang, Semenyih, Selangor. (plenty of free parking)

Tel: 03-8724 3655

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

Ideal Recipes for Your Kids with Alce Nero™ Condiments

Cooking is a life skill that is increasingly valued globally. Families are encouraging children to start cooking from a young age to encourage independence.

Encourage your child, starting with simple tasks such as preparing cold beverages, salad or other dishes that require assembly or baking rather than stove-top skills. As they gain confidence they can graduate to stove-top cooking with your guidance. With more practice, they can soon prepare snacks, drinks and salads for themselves and for the family.

Some of the easiest recipes for children use condiments to impart flavours that uplift even the simplest preparations to the next level. Alce Nero™, a leader in organic food including, pasta, pasta sauces, honey, jams, olive oil, apple cider vinegar and balsamic vinegar among others, has compiled four simple recipes to get children started on a culinary journey for World Parents’ Day Celebration on July 24 and for everyday thereafter.

The condiments featured are Alce Nero™ Apple Cider Vinegar, Alce Nero™ Balsamic Vinegar, Alce Nero™ Organic Wildflower Honey and Alce Nero™ Extra Virgin Olive Oil. These organic condiments are packed with health benefits, being a mainstay of the heart-healthy Mediterranean diet[1].

Share these recipe ideas with your kids and help them pamper you!

Caprese Salad

Caprese salad offers great flavour from the combination of just a few ingredients. Only the tangy balsamic glaze requires minor stove-top time.

Make the balsamic vinegar glaze by placing the Alce Nero™ Balsamic Vinegar into a small saucepan, bring to a gentle boil on low heat. It should reduce and thicken in 6 to 8 minutes. Set aside. Select fresh, juicy and sweet tomatoes, Roma tomatoes are best but any large red tomato can be used. Slice tomatoes and fresh mozzarella into 1 cm thick rounds. Eat the less than perfect rounds of tomatoes and cheese – chef’s treat!

On a plate, arrange the tomato and cheese slices, overlapping and alternating them. Wash and pat dry fresh sweet basil leaves. Arrange over the beautifully assembled tomato and cheese slices. Drizzle with the balsamic vinegar glaze and Alce Nero™ Extra Virgin Olive Oil before sprinkling with sea salt and freshly ground black pepper.

Why this recipe: Output is greater than input. You will be impressed, kids will be delighted by their own capabilities, and everyone can dig in to one of the simplest and tastiest salads.

Prep time: 10 minutes, cook time: 10 minutes, serves: 4 pax


Sparkling Apple Cider Vinegar Limeade

The kids can energise weekend meals, or weekday dinner with this sparkling apple cider vinegar limeade. So easy and so refreshing, especially on hot days. In a jug, combine 3 litre sparkling water, 3 tablespoon of Alce Nero™ Apple Cider Vinegar, juice from 5 limes, and 4 tablespoon of Alce Nero™ Organic Wildflower Honey. Mix well, then top with ice cubes. Pour into pretty glasses, garnish with lime slices, take a sip, sigh with happiness and enjoy with the family.

Why this recipe: Great for young children as it is so simple but can look so fancy with a bit of garnish and a metal or glass straw. For parents, it is a healthier option to coffee.

Prep time: 10 minutes, no cooking required, serves: 5 pax


Spaghetti with Olive Oil and Garlic (Aglio e Olio)

Perhaps the simplest spaghetti dish for beginners but the taste is worth much more than the minimal effort. Your child may require help with this one if they are inexperienced with stove-top cooking.

Prepare 450g Alce Nero™ Spaghetti according to the pack instruction. Six minutes in boiling water for al dente pasta. As the pasta cooks, in a large fry pan combine garlic, Alce Nero™ Extra Virgin Olive Oil, salt, and red pepper flakes to taste, and warm over low heat until the garlic softens and turns golden. Chef’s tip if you love garlic add more for a more intense flavour.

Drain the pasta, reserving about a ½ cup of the cooking water. Add the Alce Nero™ Spaghetti and the reserved water to the garlic mixture. Mix well until the Alce Nero™ Spaghetti is well coated in garlicky olive oil. Transfer to a large serving bowl or divide among individual plates. For garnish, add parsley and lemon zest. Serve immediately.

Why this recipe: Simple pantry staples come together quickly and easily in this Italian classic. Kids will feel accomplished making this, and you won’t need to make dinner.

Prep time: 10 minutes, cook time: 15 minutes, serves: 5 pax


Tomato Bruschetta

Café quality starter that is as tasty as it is pretty.

Preheat oven to 200 degrees C. Place bread slices on a baking sheet. Toast for 5 minutes. Remove from oven. Rub the toasted side with cut garlic. Set aside. In a bowl, toss chopped tomatoes, cheese, Alce Nero™ Extra Virgin Olive Oil, Alce Nero™ Balsamic Vinegar, onion, basil, salt and pepper together. Divide evenly over the toast.

Why this recipe: Kids love making something that their family can enjoy together, and this recipe is simple and stunning.

Prep time: 10 minutes, cook time: 10 minutes, serves: 5 pax

 

Malaysians can use Alce Nero™ products with confidence as it is certified Halal by official certification bodies recognized by JAKIM.

Alce Nero™ products are available at AEON, Ben’s, Cold Storage, Giant, Jaya Grocer, Village Grocer, TF Value and via the Ayam Brand Shopee Official Store & Ayam Brand Lazada Official Store.


For more easy, quick and healthy recipes that kids can be prepared by their own, please visit https://alcenero.asia/recipes.html and Facebook page https://www.facebook.com/AlceNeroMalaysia/.


[1] https://www.healthline.com/health/balsamic-vinegar-health-benefits

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

Go Beyond Breakfast with Ayam Brand™ Baked Beans

In Malaysia, baked beans are commonly associated with the American-style big breakfast or full English breakfast, paired with a generous portion of eggs, sausage, beef bacon and mushrooms. However, baked beans can actually be consumed in so many delicious ways that go beyond breakfast.

Ayam Brand™ has curated a series of non-breakfast baked beans recipes to introduce the next generation of consumers to the nutritional value, versatility, convenience and deliciousness of these protein and fiber-packed beans.

Ayam Brand™ Baked Beans use specially selected high quality, large northern Haricot beans for the taste and texture. Prepared to a well-tested recipe, it is free from preservatives and MSG, as well as low in sodium and sugar. Ready to eat straight from the can, it does away with the long soak and cook time for homemade bean dishes.

Why baked beans, though?

Baked beans are high in plant protein and in fiber, making them an ideal affordable protein source for vegetarians¹, and non-vegetarians alike. The protein in baked beans helps with muscle growth, increasing strength, recovery, and repair after a workout. Due to the high protein content, baked beans could be a perfect alternative to meat for vegetarians. The high fiber content in baked beans helps to slow down the absorption of blood sugar, provides a feeling of satiety and gives a steady stream of energy throughout the day².

They also contain iron, lycopene and folate³. Baked beans in tomato sauce are a rich source of iron. Iron deficiency may lead to feeling tired, lack of focus and low energy levels and in severe cases could result in anemia. It is rich in lycopene – an antioxidant extracted from the tomato. Lycopene can reduce cell damage through its antioxidant benefits.

For women planning their pregnancy, adding baked beans to their diet three months before conception can add folate which helps to naturally increase vitamin B levels. Folate has been shown to reduce the probability of neural tube defects in babies. Baked beans are virtually free of saturated fat – a delicious way of reducing the risk of heart disease.

Clearly, adding baked beans to your diet can do so much good!

Try these recipes starring Ayam Brand™ Baked Beans to go beyond breakfast!



Sardine Baked Beans with Lempeng

Lempeng is the popular Malaysian pancake that works as an anytime meal or snack. Pair it with this quick and easy, piquant sardine and baked beans curry for a protein packed meal.

Heat oil in a pan, add chopped onion, minced garlic and if you like it spicy, add some finely sliced green chilies into the pan. Sauté until fragrant. Stir in a pack of Ayam Brand™ Chopped Tomatoes and some chili paste, cook a while on low heat. Add in the contents of one can of Ayam Brand™ Sardines in Tomato Sauce and one can of Ayam Brand™ Baked Beans. Allow to heat through, stirring occasionally until well combined. Add salt and pepper to taste.

Prep time: 10 minutes, cook time: 15 minutes, serves: 4 pax


Mini Jacket Potatoes with Baked Beans (Suitable for Vegetarians)

We love the jacket potatoes at steakhouses and fancy restaurants, but we don’t love the prices! Make your own jacket potatoes at home. Surprisingly easy to prepare, although they do take some time to bake.

Heat your oven to 180°C. Wash 200g of baby potatoes (regular potatoes will work, remember to give them a good scrub and more time in the oven). Pat dry and prick all over with a fork. Coat with olive oil and toss with salt. Arrange the potatoes on a baking sheet in a single layer and bake for 40 minutes. Cool for 10 minutes. Cut a tiny cross into the top of each potato, then lightly pinch the base to create an opening.

Top each potato with a teaspoon of Ayam Brand™ Baked Beans, a dash of chili flakes and a sprinkling of chopped spring onion. To add tanginess, finish with a squeeze of lemon juice. Serve immediately.

Prep time: 10 minutes, cook time: 50 minutes, serves: 4 pax


Spaghetti with Baked Beans Sauce (Suitable for Vegetarians)

Here’s an easy dinner or lunch pasta meal using baked beans instead of ready-made pasta sauce.

Heat some oil in a pan. Add minced garlic and onion, fry until fragrant. Add half a can of Ayam Brand™ Tomato Puree and ground pepper, stirring for two minutes. Next add two cans of Ayam Brand™ Baked Beans, heat through and stir until well combined. Use an immersion blender to blend into a paste. No immersion blender? Use the back of a ladle to mash or pour the sauce into a blender to whizz.

While cooking the sauce, prepare the pasta according to the instruction on the pack. Reserve one cup of pasta water for the sauce.

Add the cooked pasta into the blended sauce. Combine well, adding some pasta water until the sauce reaches the consistency that you prefer.

To serve, garnish with chopped parsley. You may replace Ayam Brand™ Baked Beans with Ayam Brand™ Baked Beans Cheese if your kids prefer a creamier texture and cheesier tasting pasta.

Prep time: 10 minutes, cook time: 15 minutes, serves: 4 pax


Baked Beans Patties (Suitable for Vegetarians)

This dish takes it inspiration from South Indian vadai, and Middle Eastern falafel. Turn it into a sandwich or wrap, akin to a falafel sandwich, serve as a side dish to any main meal or have it as a snack.

Stir-fry finely chopped carrots, green chilies, and Ayam Brand™ Whole Kernel Corn with salt until softened. In a big bowl, add in softened carrots, corn, green chilies and drained Ayam Brand™ Baked Beans Light which has 48% less sugar. Then, mash all the ingredients together completely. Add some corn flour to this mixture to create a workable dough. Add some finely minced ginger, onion and coriander leaves to the mixture and mix well using your fingers. Season with salt and chili powder to taste.

Shape into medium-sized patties. Coat patties in breadcrumbs and arrange on a plate. Heat oil in a shallow frying pan. Fry on one side until crispy, then flip and crisp up the other side. Fry in batches, and do not overcrowd the pan.

Prep time: 10 minutes, cook time: 20 minutes, serves: 4 pax


Ayam Brand™ products are widely available from Aeon Big, Giant, Cold Storage, Jaya Grocer, Village Grocer, Bens, Hero, Mydin, TF Value, The Store/Pacific, Econsave, Matahari or visit the Ayam Brand Official stores on Shopee and Lazada.

Find all these recipes at this link (https://docs.google.com/document/d/1RvXIPY
ddKw8qq7CH0OcatA48aPDiJoxrXymxuiLTqcw/edit?usp=sharing)(use a Gmail account to access) and for more recipes, visit www.ayambrand.com.my

¹ Ayam Brand™ Baked Beans include onion in the sauce
² https://www.rd.com/health/conditions/health-benefits-of-beans/
³ https://www.grownups.co.nz/life/food-wine-beverages/baked-beans/

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

Recipe: Stir fried savoury rice cake (Vegetarian)

Hi guys, how's your Chinese New Year celebrations going so far? Usually on the first day of CNY, we will have vegetarian food for the whole day. 

In the afternoon, we will usually cook a more elaborate meal with 5-6 courses, but for dinner, we usually keep it simple with a vegetarian noodle dish.  For past two years, I made this Stir fried savoury rice cake (nian gao) for my family and they thoroughly enjoyed it. Also perfect after many days of CNY feasting, when you're craving for something lighter.

Stir fried savoury rice cake (Vegetarian)
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Serves 5-6


Ingredients

400g white rice cake 白粿干, soaked in water for at least 10 hours
1 small shallot, thinly sliced
2-3T cooking oil
1T dark soy sauce or cooking caramel
1-2T light soy sauce
1 leek, sliced at an angle
2 cabbage leaves, washed and thinly sliced
Bok choy, cut into 1" lengths
2 dried Chinese mushrooms, rehydrated and thinly sliced
1 wood ear fungus, rehydrated and thinly sliced
1/3 carrot, julienned

150g Omnimeat strip
Salt
A few dashes white pepper

1. In a pot of salted water, cook the rice cakes for a min, then drain and rinse in cold water a few times to remove extra starch. Drain and set aside.

2. Heat oil in wok. Add Omnimeat and stir fry for 4-5 mins until lightly golden. Remove and set aside.

3. Add shallots to oil and sauté for 2 mins. Add wood ear fungus, mushroom, cabbage, carrot, leeks, bok choy and sauté for a few mins. Stir in rice cake and season with dark and light soy sauce, salt and white pepper.

4. Stir in Omnimeat and serve.

Note: You can buy the rice cakes here: https://shp.ee/6qd5qnd

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel.Thanks :)

Recipe: Vegan Scallops with Sweet Peas

During Chinese New Year, scallops are often served, as it is an auspicious ingredient which symbolises new opportunities for the new year. 

Stir fried scallops with sweet peas is one of my favourite ways of serving scallops (recipe here). This year, I've created a vegetarian version to serve on the first day of CNY 2022 (we're vegetarians on the first day). The mock vegan “scallops” are created using king oyster mushroom which has a great meaty texture. I have to say they really do look like real scallops and tastes great too. Sweet peas and carrots pair well with scallops, and they are auspicious too - symbolising both unity and good luck. 

Vegan scallops with sweet peas

Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves 4

Ingredients
For the vegan “scallops”
200g king oyster mushroom
1 tbsp cooking oil
1-2 tbsp salted butter
Salt
Freshly ground black pepper
1 tbsp cooking sake

For the veggie stir fry
130g sweet peas, ends trimmed
5-6 carrot slices, cut into flower shapes
1 tbsp shallot oil
1tbsp water
1/2 tsp mushroom or vegetarian stock powder

1. Trim the ends off the mushroom. Cut into 2-3cm pieces from the stalks.

2. Using a knife, cut cross lines on the mushroom. Watch the video in this post to learn how to cut the cross lines.

3. Melt butter with oil in a pan. Pan fry the mushrooms until golden, then flip, and repeat for other side. Once both sides are golden, add cooking sake and season with salt and pepper, cover and cook for a further min.

4. Heat shallot oil in another pan. Add sweet peas and carrots, along with water and seasoning and sauté for 2-3 mins.

5. Plate and enjoy!

Vegan scallops with sweet peas Vegan scallops with sweet peas Vegan scallops with sweet peas Vegan scallops with sweet peas Vegan scallops with sweet peas Vegan scallops with sweet peas

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel.Thanks :)

Recipe: Fu Gui Choy with Braised Mushrooms and Carrot Flowers

Chinese New Year is just one week away now. Time to stock up on auspicious ingredients for your reunion dinner and CNY meals. You may have seen this vegetable, Fu Gui Choy or Fu Gui Cai (富贵菜) in the supermarkets or on online supermarkets; they usually only make an appearance during the CNY festive period.

Fu Gui Choy 富贵菜 translates as Prosperity Vegetable in English, plus it looks really beautiful on the plate. Other than that, mushrooms symbolises longevity while carrots symbolises good luck. So, all in all, a very auspicious vegetable dish to serve during CNY.

Here’s an idea on how you can serve it:

Fu Gui Choy with Braised Mushrooms and Carrot Flowers
Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves 4

Ingredients
1 Fu Gui Choy, kept whole
5 Chinese mushrooms
1 cup water
Vegetarian oyster sauce, to taste (about 1 tbsp)
1/2 tbsp Shaoxing wine

A few dashes white pepper
1 clove garlic, sliced
1 tbsp cooking oil
5-6 carrot slices, cut into flower shapes
5 Goji berries, soaked in water for 10mins

1. Soak and rinse the fu gui choy in water 3-4 times to remove dirt.

Before cooking

2. In a small saucepan, heat oil and sauté garlic for 2 mins. Add mushrooms and water, and season with vegetarian oyster sauce, white pepper and Shaoxing wine. Braise over low heat for 10-15 mins.

3. Fill a wok 3/4 full with boiling water. Add 1 tsp salt and 1 tbsp of oil. Blanch carrots for a min. Remove. Blanch Fu Gui Choy for 2-3 mins, until cooked.

4. Place fu gui choy on a plate. Arrange mushrooms and carrots, and pour the braising liquid over the vegetable. Garnish with goji.

Note:
1. If serving this on the 1st day of CNY as a vegetarian dish, you can omit the garlic.
2. I wanted to keep the vegetable as a whole floret for beautiful presentation. When eating, you can use scissors to remove the stalks from the bottom stem that's holding them together.

You can buy Fu Gui Choy here: https://shp.ee/c46kpe5

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel.Thanks :)

Year of the Tiger Yee Sang (CNY 2022)

This Chinese New Year, we welcome the Year of the Tiger. As previous years, together with my kids, we designed a Tiger Yee Sang using fresh fruits and vegetables to commemorate this special occasion. 

Let’s “lou” to a healthy and prosperous new year!

What you will need:
Carrot : for tiger face and ears
Radish: for tiger face
Roasted seaweed: for tiger stripes/eyes
Cucumber: whiskers
Pineapple: sun
Lettuce
Pear
Strawberry hearts
Condiments: crushed peanuts, crackers, dressing (2T EVOO, 1T white balsamic vinegar, 1T honey)
Optional: salmon sashimi, abalone, Bak kwa, scallops, smoked duck, lobster.

You can check out the step-by-step video tutorial here:

tiger yee sang cny 2022 tiger yee sang cny 2022 tiger yee sang cny 2022 tiger yee sang cny 2022 tiger yee sang cny 2022 tiger yee sang cny 2022 tiger yee sang cny 2022 tiger yee sang cny 2022

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

Recipe: How to Make Vegetarian "Abalone"

On the first day of Chinese New Year, our family will eat vegetarian food for the day. Usually, for the first meal of the new year, we will cook "jai"素 as well as a few other vegetarian dishes containing auspicious ingredients such as mushrooms, carrots and fatt choy (black moss). 

Abalone, is a popular ingredient during Chinese New Year as it symbolises definite good fortune. It is however not vegetarian, so we actually made these look-a-like, mock vegetarian abalones using eryngii mushroom for the first day of CNY. 

Eryngii, also known as king oyster or trumpet mushroom have thick meaty stalks, with texture which has been likened to abalone. I first pan fried the "abalone" in some butter to give it some colour and then braised it with vegetarian oyster sauce... it was delicious! So, from next year onwards, we can have "abalone" on the first day of Chinese New Year!

How to Make Vegetarian Abalone

Our first meal for the Year of the Ox

How to Make Vegetarian Abalone
Makes 8 "abalones"

Ingredients

200g eryngii mushrooms 

A pat of salted butter

Vegetarian oyster sauce, to taste

150ml water

To serve

A few broccoli florets

Chinese mushrooms

1. Slice eryngii mushroom stalk, about 2.5cm thick. Get an oval cutter which has a smaller circumference than the mushroom. Using the oval cutter, press down in centre of the mushroom stalk, to about 5mm of the height of the mushroom. Next, using a knife, trim off about 5mm from top to the outer edge of oval cutter to get the abalone shape. If you do not have an oval cutter, you can manually cut out the oval shape using a knife.

2. Place butter in pan over medium heat. Add mushrooms, cook for 2 minutes, then flip and cook the other side for another 2 minutes.

3. Add water and vegetarian oyster sauce, and braise for about 5-10 minutes. Serve your "abalones" with braised mushrooms and steamed broccoli. 

How to make vegetarian abalone How to make vegetarian abalone How to make vegetarian abalone How to make vegetarian abalone How to make vegetarian abalone How to make vegetarian abalone How to make vegetarian abalone

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel.Thanks :)

Going Green with OmniMeat (Green Monday Malaysia)

After making waves in over 30 countries since its introduction in 2012, Green Monday, an advocacy platform for plant-based lifestyles that has since expanded to produce its own line of ground-breaking products called OmniMeat, is now embarking on a mission to change the diets of Malaysians nationwide.

Botanica+Co OmniMeat creations

Having been awarded the prestigious accolade of ranking at #32 on Fortune’s Change The World List 2020 and PETA Asia’s 2019 Company of the Year, Green Monday has also captured the attention of global networks such as CNN, Bloomberg and CNBC for not only disrupting the meat industry but also by advocating for a sustainable future with its plant-based food alternatives. A global change maker, the brand aims to construct a multi-faceted global ecosystem of future food that combats climate change, food insecurity, public health crisis, planetary devastation, and animal suffering by encouraging the adoption of a plant-based diet for at least one day per week.

Founded by David Yeung; a graduate of Columbia University and a long-time vegetarian, Green Monday was initiated as a social movement that started on Earth Day in Hong Kong – borrowing inspiration from the Meatless Monday campaign in the U.S. From there, Yeung pioneered a one-of-a kind integrated platform that engages and empowers millions of people, along with public and private sectors, towards green awareness, action and economy. Recently, Yeung was awarded the “EY Entrepreneur Of The Year” Award 2020.

With this, Green Monday is now making its plant-based products, OmniMeat Mince, OmniMeat Luncheon and OmniMeat Strip, available for consumers to purchase in selected supermarkets and retailers across Malaysia, which includes Ben’s Independent Grocer, Jaya Grocer, Village Grocer, Oliver’s Gourmet, and selected AEON supermarkets, as well as eateries Nourish by Kenny Hills Bakers and Botanica+Co. A unique blend of plant-based proteins that bear a striking resemblance to traditional meat in both flavour and appearance, OmniMeat Mince, OmniMeat Luncheon, and OmniMeat Strip offer sustainable and healthier alternatives to their meat counterparts without compromising on taste and texture.

Yeung, who also helms the role of Chief Executive Officer at Green Monday Group, commented on the launch today, “Over the years we have had many enquiries from friends in Malaysia and we are proud to say that OMNI is finally arriving in Malaysia. Our OmniMeat is Halal-certified so this is an innovative food product suitable for everyone, truly fulfilling our vision to serve delicious and nutritious plant-based food to people from all faith and cultural backgrounds with any dietary needs.”

The revolutionary products were created by Green Monday’s food innovation arm, OmniFoods - which develops alternative protein food products and prepared frozen meals as part of the OmniFoods brand. OmniFoods has an established food science team based in Canada that are leading the development of the global food tech industry and the future of food, a nutritionally superior analogue comprised of a proprietary blend of plant-based protein from pea, non-GMO soy, shiitake mushroom and rice.

According to research from Barclays, AT Kearney and UBS, plant-based meat will make up for 10 percent (or higher) market share of the meat industry within the next five to ten years. Therefore, through Green Monday and OmniMeat, Yeung hopes to shift the public’s perception of plant-based meat alternatives from being seen as catering exclusively to vegan and vegetarians to a more “flexitarian” approach – one where plant-based products will be considered delicious, nutritious and sustainable options that omnivores can embrace.

In conjunction with the launch, Green Monday has partnered with Botanica+Co and Nourish by Kenny Hills Bakers to bring exciting new OmniMeat creations to menus at these dining establishments, where local socially-conscious foodies will be able to feast on a selection of delicious plant-based dishes, made available permanently.

“I was taken aback in a really positive way on this plant-based meat product, it’s impressive and out of my expectations. The texture and taste were really like luncheon meat, which made it easy to use in my menu. It’s like I’m working with real luncheon meat, I don’t need substitution or to hide any taste of the product.” said Chef Chuan Lim, Area Executive Chef of Botanica+Co.

Botanica+Co will be offering a variety of mouth-watering vegan options at its outlets in Alila Bangsar and Bangsar South, which includes the No-Guilt Spam Fries (RM20++), thick-cut luncheon meat slices served with garlic aioli; the Green Day Banh Mi (RM23++), juicy luncheon meat and fresh baguette with fresh mushroom paste, Thai basil, pickled vegetables; and The Planet-Lover Burger (RM40++), which features 100% plant-based patty, tomato, lettuce, vegan cheddar cheese layered between an egg-less house-made bun, and served with dipper fries.

As for Nourish By Kenny Hills Bakers, the café will be introducing two options on their menu - the vegetarian-friendly Luncheon Cheese Tart (RM28++), which features the luncheon meat with aged cheddar in a delicious pastry puff; and a vegan option, the Omni Bolognese (RM32++), which is made from OmniMeat Mince in a rich tomato-based sauce, topped with fresh Enoki mushrooms.

omnimeat green monday malaysia omnimeat green monday malaysia omnimeat green monday malaysia omnimeat green monday malaysia omnimeat green monday malaysia omnimeat omnimeat

For more information on Green Monday and OmniMeat, follow their Instagram @greenmonday.malaysia and Facebook @GreenMondayMYR page.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel.Thanks :)

How to Make Year of the Ox "Cow Yee Sang"

Chinese New Year is coming! It's the Year of the Ox this year, so we will be sharing with you this simple video on how to make a cute Cow Yee Sang to celebrate.

For our Cow Yee Sang, we used a selection of fresh fruits and vegetables such as lettuce, radish, cucumber, beetroot, carrot, chuka wakame, strawberry, blueberry, pear and pineapple. Many of these ingredients symbolise good things for the year to come, such as carrot which symbolises blessings of good luck and pineapple's homonym "ong lai" sounds like "luck come".

A Yee Sang is not a yee sang without the "yu" as it symbolises abundance for the new year- you can use salmon sashimi, fish roe or abalone. We chose the latter, which symbolises definite good fortune.  Before tossing, pour in the crackers (use bo cui or Tam Tam crackers, which both look like gold ingots) to symbolise the whole floor filled with gold, crushed peanuts to mean a household filled with gold and silver and your sweet dressing (may life always be sweet). 

Happy Niu Year everyone - have an a-MOO-zing year in 2021!

Check out the YouTube video here (link here)

Year of the Ox Yee Sang Year of the Ox Yee Sang Year of the Ox Yee Sang Year of the Ox Yee Sang Year of the Ox Yee Sang Year of the Ox Yee Sang Year of the Ox Yee Sang Year of the Ox Yee Sang

Cow Yee Sang (Abalone Yu Sheng)
Recipe and design by Baby Sumo
Preparation time: 30 minutes
Serves 4

Ingredients
1/3 radish, peeled and julienned
1/2 carrot, peeled and julienned
3-4 lettuce leaves, washed
1/2 Japanese cucumber, peeled and julienned
Chuka wakame (seasoned seaweed)
6 strawberries, thinly sliced
1/2 pear, peeled and julienned
Pineapple chunks
Beetroot
Blueberry
Roasted (nori) seaweed

Abalone

Condiments
1/2 cup peanuts, crushed
Tam Tam Cracker (or Bo cui cracker)

For the dressing
2 tbsp olive oil
1 tbsp white balsamic vinegar
1 tbsp honey



1. For the dressing, place oil, balsamic vinegar and honey in a bowl and mix well.

2. Take some of the radish and add a tablespoon of beetroot juice to colour it pink.

3.For the Year of the Cow (Ox), use the white and pink radish to form a cow face. Form ears using pear and horns using carrot. Use blueberries for its eyes and nostrils. Cut out some roasted seaweed for the black spots on cow face. I also arranged the pineapples to form a sun and cut some of the strawberries into heart shapes. Arrange the rest of the vegetables and fruits in an attractive manner.

3. Just before tossing, place crushed nuts, and crackers on the plate, and pour the dressing all over the yee sang. Toss, shouting out "good wishes" and enjoy!

Note:
1. To assist with julienning the vegetable, get the julienne peeler from Daiso... so handy and does the job really quickly! You may also use a spiralizer.

2. If you do not have white balsamic vinegar, you may substitute with 3-4 calamansi limes. The sauce should taste sweet and sour. You may also use 1 tbsp plum sauce to 2 tbsp oil.
cow yee sang 2021 cow yee sang 2021 cow yee sang 2021 cow yee sang 2021cow yee sang 2021 cow yee sang 2021 cow yee sang 2021 cow yee sang 2021 abalone yu sheng abalone yu sheng abalone yu sheng abalone yu sheng abalone yu sheng abalone yu sheng abalone yu sheng abalone yu sheng

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel.Thanks :)

Recipe: French Bean Omelette (with Video)

BabySumoKids' school holidays have been extended for another month, so we've been homeschooling them at home. For his "Home Economics" class,  I taught Daniel how to make an easy French bean omelette. You can also make this omelette using long beans. This is a great and easy beginner level dish you can teach to your kids.

You can watch the video at this YouTube link. 

French Bean Omelette

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves 3-4

Ingredients

10 French beans, washed, trimmed and finely chopped

3 eggs

2 tbsp cooking oil

1 tsp light soy sauce

White pepper

Thai chilli sauce, to serve

1. In a bowl, break eggs and then lightly beat with a fork.

2. Heat oil in pan or wok over medium high heat. Add French beans and cook for about 2 minutes, until translucent. 

3. Pour in eggs and cook until about 80% set, then use your spatula to flip over and cook the other side for a further minute.

4. Serve your omelette with some Thai chilli sauce.

French Bean Omelette recipe French Bean Omelette recipe French Bean Omelette recipe French Bean Omelette recipe French Bean Omelette recipe French Bean Omelette recipe French Bean Omelette  
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel.Thanks :)

Recipe: Bihun Goreng Putih (Fried White Meehoon)

 Pre-MCO, we would ocassionally visit the Malay food truck in the morning for some of our favourite Malaysian breakfast items such as nasi lemak, curry puff, kuih and more. 

My go-to breakfast item is the bihun putih, literally translated to white meehoon (vermicelli); a very humble, simple dish of bihun stir fried with only cabbage, some egg, carrot and choy sum. It is seasoned with chicken stock so it retains its pure snow white appearance. Basic but very delicious, especially topped with copious amount of sweet-spicy sambal. If you want it to be vegetarian, you can replace the chicken stock with vegetable stock.

When the craving hits, you gotta cook it yourself at home! My version tastes just like the ones we get from the food truck, but with slightly more "liao" (ingredients). If you are feeling luxe, you can serve it with sambal prawns or rendang. 

bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun 
Bihun Goreng Putih (White Meehoon)
Recipe by Baby Sumo

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves 4

Ingredients
200g meehoon, soaked in tap water for 2-3 minutes
2 tbsp cooking oil
2 cloves garlic, finely chopped
1 small carrot, peeled and julienned
2 bunch pak choy, cut into 1" lengths
3-4 cabbage leaves, roughly chopped
400ml chicken stock
2 eggs, lightly beaten
1 tsp light soy sauce
Salt, to taste

Serve with sambal or rendang


1. Beat the eggs and season with light soy sauce. In a wok, heat 1 tbsp of oil over medium high heat. Add the egg mixture and spread the egg around with your spatula so that you get a thin omelette. Cook until the top is almost set, then flip the omelette and cook for a further 15 seconds. Using your spatula, roughly chop the omelette into small pieces. Remove from wok and set aside.

2. Heat same wok with 1 tbsp of oil over medium high heat. Add garlic, and saute for 1-2 minutes until lightly golden and fragrant. Add carrot and cabbage and saute for 2 minutes.

3. Pour in the stock and bring to the boil. Once boiling, taste, and adjust seasoning as necessary, adding more chicken stock granules or salt as necessary.

4. Add the meehoon and pak choy and cover. Allow meehoon to braise in the stock for about 2 minutes. Uncover and you will see that most of the sauce has been soaked in, add the egg back in and give it a good stir.

5. Serve with sambal or rendang (optional). It is also good eaten on its own. 

fried white meehoon fried white meehoon fried white meehoon fried white meehoon fried white meehoon fried white meehoon fried white meehoon fried white meehoon fried white meehoon
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

Recipe: Mixed Berries Smoothie Bowl

The raging hot weather has got us craving for something nice and cold! So what's nice, cold AND healthy too? A smoothie bowl!

Perfect for breakfast or as a cold treat, I made my smoothie base using cold milk, mixed berries and banana. Just blitz them together in a blender until you get a thick puree (it's just like eating yogurt). Then, let you creativity run wild and beautify your smoothie bowl with ingredients of your choice - I went for chia seed, sliced bananas, dessicated coconut, mint leaves and more mixed berries. Love how pretty our smoothie bowl looked..... and it was absolutely delicious too!

Mixed berries smoothie bowl

Mixed berries smoothie bowl
Recipe by Baby Sumo

Preparation time: 10 minutes

Serves 2 

Ingredients
For the smoothie base
1/2 cup milk
1 cup frozen mixed berries
1 frozen banana, peeled

For topping
1 banana, peeled and sliced
1 cup frozen mixed berries
1-2 tsp dessicated coconut
1-2 tsp chia seeds
Mint leaves

1. Place ingredients for smoothie base in a blender and blitz for 1-2 minutes, until you get a thick puree. Divide the smoothie base into two bowls.

2. Top with sliced banana, frozen mixed berries, dessicated coconut, chia seeds and mint leaves. Garnish with edible flowers if you like. Enjoy!

mixed berries smoothie bowl mixed berries smoothie bowl mixed berries smoothie bowl mixed berries smoothie bowl mixed berries smoothie bowl mixed berries smoothie bowl mixed berries smoothie bowl

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

Recipe: Acar Jelatah

Introducing my favourite Malay pickle, acar jelatah. Crunchy, tangy and refreshing, acar jelatah goes perfectly with any Malay meal, as it cuts through some of the richness of the curries, rendang, rice or meat dishes.

Acar jelatah is usually made up of cucumber, carrots, pineapple, shallots and red chilli. This is a quick pickle recipe, and will be ready in under 30 minutes. It's so easy that I've been making this rather often during this MCO period. Any leftovers can be kept in a clean jar for a day or two in the fridge, but I do recommend finishing it on the day it is made.

Check out the step-by-step video instructions here on YouTube:

Here's the recipe:

Acar Jelatah
Recipe by Baby Sumo
Preparation time: 10 minutes (+15 minutes waiting time)
Serves 4

Ingredients
100g Japanese cucumber, peeled at regular intervals
50g carrots, peeled and julienned
100g pineapple, cut into small chunks
1 shallot, peeled, quartered and sliced thinly
1 red chilli, thinly sliced

For pickling solution
1 1/2 tbsp rice vinegar
Juice of 1 lime
2 tbsp caster sugar
1 1/2 tsp salt

1. Mix all the ingredients for the pickling in a small bowl, until all sugar is dissolved.

2. Put cucumber, carrots, pineapple, shallot and chilli in a large bowl and pour over the pickling solution. Leave for at least 15 minutes.

3. Enjoy! Any unused pickles can be stored in the fridge for a few days.

Buy rice vinegar here: https://shope.ee/308yEGpb3B

Acar jelatah recipe Acar jelatah recipe Acar jelatah recipe Acar jelatah recipe Acar jelatah recipe Acar jelatah recipe Acar jelatah recipe Acar jelatah recipe Acar jelatah recipe Acar jelatah recipe
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel.Thanks :)

Recipe: Japanese Wafu Dressing (For salads)

In Japanese restaurants over here in Malaysia, whenever you order a set meal, you will usually be served a side salad. The salads are usually dressed with a wafu dressing. This wafu dressing which I adapted from Just One Cookbook, is very similar to that.  It's easy to put together and tastes great on salads. Try serving this when you serve a Japanese meal at home, such as the saba teriyaki. 

Japanese Wafu Dressing
Recipe by Baby Sumo, adapted from Just One Cookbook
Preparation time: 5-10 minutes
Serves 3-4

Ingredients
For the dressing
1 1/2 tbsp oil
1 1/2 tbsp Japanese soy sauce
1 1/2 tbsp rice vinegar
1/2 tbsp caster sugar
1/2 tbsp yellow onion, grated

To serve
3 iceberg lettuce leaves, sliced
2 cabbage leaves, thinly sliced
1/2 carrot, cut into matchsticks
4-5 cherry tomatoes, quartered

1. Place all dressing ingredients in a bowl and whisk until well combined.

2. Divide salad ingredients into 3 or 4 bowls. Spoon wafu dressing over the salad and toss.

Japanese wafu dressing for salads Japanese wafu dressing for salads Japanese wafu dressing for salads Japanese wafu dressing for salads Japanese wafu dressing for salads
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel.Thanks :)

Recipe: Egg Banh-Jo (Fried Egg Sandwich with Pickles)

What's an Egg Banh-Jo? The egg banh-jo is a cross between two famous sandwiches - the British egg banjo and Vietnamese banh mi. I came up with the idea of putting these two together during the recent MCO.

We have egg banjo quite regularly in our house for breakfast or lunch as it is really easy to make yet so tasty. Egg banjo is a popular British military snack, commonly made with heavily buttered thick sliced bread, fried runny eggs and ketchup. How did it get its name - well, apparently one of the guys in the military spilt some yolk on his uniform, and the act of cleaning it, with the sandwich held out to the side with one hand whilst the other wipes at the drips, gives the impression of playing an invisible banjo.

Banh mi is one of my favourite sandwiches but we have never attempted making it at home as you will need a good crusty baguette. I love the simple egg banh mi, with just fried egg, pickled carrot & daikon and coriander. So, the idea came to combine my favourite aspect of the banh mi - the pickles - with the egg banjo. And Hubby came up with the clever name - egg banh-jo!

For our version at home, we usually use burger buns, slathered with margarine and then toasted in a frying pan. You can also use thick white bread if you like. For the eggs, we like them a little crisp on the edges, over easy and just a little runny. The pickles add a refreshing crunch, I can foresee us making this again soon!

Egg Bahn-Jo (Fried egg sandwich with pickles)
Recipe by Baby Sumo
Preparation time: 1 minute
Cooking time: under 10 minutes
Serves 4

Ingredients
4 burger buns, halved
Margarine
2 tbsp cooking oil
4 eggs
Pickled carrot and daikon (recipe here)



1. Spread margarine on the burger buns and then lightly toast in a heated frying pan.

2. In a separate pan, heat cooking oil over medium high heat. Fry the eggs, and then flip over and cook to your liking.

3. To assemble, place fried egg on the bottom half of the bun, then place a generous mound of pickled carrot and daikon on the egg before placing the top of the bun. Enjoy!

egg banh-jo recipe egg banh-jo recipe egg banh-jo recipe egg banh-jo recipe egg banh-jo recipe
egg banjo recipe egg banjo recipe egg banjo recipe egg banjo recipe egg banjo recipe 


Search for recipes on the blog in the "Search box" or click this link to see all recipes posted on the blog.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

Recipe: Vietnamese Pickled Carrot & Daikon

If you're a fan of Vietnamese food, chances are you've come across these pickled carrot and daikon in your banh mi. Since we have lots of free time, I decided to make some at home - you only need some simple ingredients for the pickling solution such as rice vinegar, salt, sugar and water. Leave for about 1 hour, and they will be ready to eat!

Tangy, slightly sweet, crunchy and refreshing - love it! We used these pickles in our version of egg banh-jo, a cross of two famous sandwiches - British egg banjo and Vietnamese banh mi! Do look out for the recipe in this post.

Vietnamese pickled carrot and daikon

Pickled carrot and daikon
Recipe by Baby Sumo, adapted from Vietnamese Bible
Makes 2 cups


Ingredients
1 large carrot, peeled
1/2 daikon, peeled

For the pickling solution
1/2 cup rice vinegar
1 1/4 tbsp caster sugar
1/2 tsp salt
2/3 cup water

1. Cut the carrot and daikon into 2 inch lengths, then slice thinly. Stack 3-4 slices together and cut into fine shreds (like thin matchsticks). Place in a heatproof bowl.

2. In a small saucepan, combine the ingredients for the pickling solution and bring to the boil. Simmer for 1 minute, then remove from heat. Pour over the carrots and daikon, stir and cover. Allow to marinate for at least 1 hour before using.

3. Store in a clean jar in the refrigerator for up to 2 weeks.

Search for recipes on the blog in the "Search box" or click this link to see all recipes posted on the blog.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)

Tapestry Dining KL: Dinner Menu

Many restaurants these days strive to be sustainable, and minimize their impact on the environment. Using local ingredients is one of the keys to being sustainable.

Tapestry KL is home to one of KL's hottest brunch spots in 2019, Rise & Shine and now, Tapestry Dining, their new evening dining concept which embraces the sustainability practice with ingredients sourced from local farmers and fishermen. The kitchen also employs the Mibrasa grill, loved by chefs around the world for its ability to seal in the juices and enhance flavour of meats while bringing out the unique flavors only charcoal and open flames can provide.

A bright, naturally lit space by day, Tapestry Dining transforms into a cosy and romantic space come dusk. The strategically placed backlighters and spotlights accentuate key pieces of furniture and greenery in the restaurant.

On its menu, Tapestry Dining offers a selection of modern western grilled meats and vegetables as well as a myriad of local flavours. Locally sourced ingredients take the spotlight on the menu, such as seasonal vegetables from Gua Musang, lemon sole from Kuala Selangor, sturgeon from Tg Malim, and seafood from Sabah.


Lunar Specials (available until 9 Feb 2020)

Since it was Chinese New Year when we visited, we sampled the Beetroot Cured Salmon Yee Sang (RM98, serves 4-6 pax) off the Lunar Specials menu. We absolutely loved the unique, delicious combination of lotus root, ice plant, crispy seaweed, tempeh, pomelo, crushed sesame and peanuts - crispy, crunchy, sweet, tangy- all at once. And who doesn't love a good yee sang toss for more prosperity, good health and luck?

We also had the Ong Lai cocktail (RM39); in Chinese, ong lai, which translates to pineapple, shares the same homonym as "luck is coming" hence making it an auspicious ingredient during Chinese New Year. Fresh pineapple juice is mixed along with Kraken rum, rosemary syrup, lemongrass, and ginger for a refreshing cocktail. A mocktail version is also available at RM16.

Small plates

Intensely sweet, ultra juicy Grilled Watermelon (RM18) -  the grilling concentrates the flavour of the citrus compressed watermelon, and a touch of yuzu further livens up the flavour.

The Mille Feuille Potato (RM25) consists of thin slices of potato painstakingly layered and then baked until crispy and golden. Great eaten on its own, or with the accompaniments - bunga kantan hummus and capsicum hummus. Both this and the watermelon were BabySumoKids' favourites!

I love zucchini flowers stuffed with cheese or scallops, and this Malaysian version with barramundi otak-otak definitely got me singing praises. Otak-otak is a type of grilled fish paste mixed with spices; here, they are stuffed into male zucchini flowers and then deep fried and served with a spicy sambal aioli.

Zucchini Barramundi Otak-Otak (RM25)

Purple and white corn from Janda Baik are the stars of this dish. Sweet and crunchy, the corn kernels are tossed with Spanish air dried beef shards, charred local vine tomatoes, a hint of sambal aioli and garnished with Asam pedas salt for a burst of flavours.

Janda Baik purple and white corn (RM32)

Add caption

Bigger plates

Spring chicken sourced from Ipoh is cooked in the Mibrasa grill, and served with kailan, charred vine tomatoes and capsicum sauce. Moist and juicy with a subtle smokiness from the grill.

Ipoh spring chicken (RM55)

Next, we have a dish representing both Sabah and Sarawak - the Sarawakian native Job's tears "risotto" (RM66). Job's tears is a type of millet / grain, with a nutty sort of flavour, and is often used to cure ailments such as hay fever, high cholesterol, cancer, warts, arthritis, obesity, and respiratory tract infections. A mix of Job's tears and barley, gives this "risotto" differing textures. Perfectly cooked seafood from Sabah such as fish, squid, and prawns completes this delectable ensemble.

Meat lovers will delight in the beef selection, be it the Australian ox tongue (RM80) or Australian Wagyu Beef D-rump MS 6-7 (RM110). Both perfectly executed on the Mibrasa and served with a daun kesum chimichurri and yuzu kosho. Daun kesum, also known as Vietnamese mint is usually used in assam laksa so has a natural sourish tinge to it.

The ox tongue was fork tender, almost with a "pulled beef" texture and was served with beef jus and cauliflower mash. Even Baby D approved of this dish, going as far as declaring this his favourite dish of the evening!

The Australian Wagyu was superb - beautifully pink and tender, perfect with a sprinkling of either the mushroom or cardamom salt.

Desserts

Our gastronomic journey ends with a trio of dessert - the Sarawakian pineapple tres leches (RM25), Coco Natta (RM28) and a slice of Lemon Drizzle cake. The pineapple tres lesches utilises Josephine pineapples from Sarawak, sandwiched between the homemade sponge as pineapple compote and also as a garnish (dehydrated pineapple). The chef then pours the rich sweet milk mixture "tres leches", meaning three milks, a combination of coconut milk, condensed milk and almond milk over the cake. Sinful! For those who prefer a lighter dessert, the panna cotta is wonderfully smooth and wobbly, served with espresso and toasted Hawaiian coconut. There is also a selection of homemade cakes available for dessert. The Lemon Drizzle cake which we had was light and moist, with a vibrant citrus flavour.

Tapestry Dining KL is open Wednesdays to Sundays, from 6.30pm - 10.30pm.  Dinner Menu can be viewed here.


Pork-free.

Opening times: Wed - Sun 6.30pm - 10.30pm.

Location: Tapestry Dining KL, No. 28, Jalan Kamunting, Chow Kit, 50300 Kuala Lumpur, Malaysia. (Park in one of the open air carparks - RM6 per entry, adjacent hotel valet or take public transport to Monorel Medan Tuanku, and walk 200m to the venue).

Tel: 03-7622 8720

Website: https://www.tapestrydining.my/



If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)