Archive for the ‘Food’ Category

PizzArt is back, and this time it’s in Kuching!

Monday, March 5th, 2018

Eight or so months ago I purposely took a bus down to Sibu, not just to enjoy the local cuisine, but to enjoy some fancy pizza that was organised by Anchor Food Professionals Malaysia (AFPM). I had the privilege to try out these artisanal pizzas, mainly the Adjaruli Khachapuri (Georgian Cheese Bread), Pot Pie Pizza and Mini Muffin Pizza, all which are part of AFPM’s PizzArt campaign. The whole food trip changed my perception of pizza; in fact I was quite disappointed to learn PizzArt wasn’t available in Kuching at the time for technical reasons…seriously, that Adjaruli was simply amazing I tell you!

Recently, AFPM had kickstart the 2nd phase of the PizzArt campaign. Of course, if you haven’t figure it out yet, it’s now AVAILABLE IN KUCHING! YESSSSSSSS

And the restaurant chosen to showcase the beauty of PizzArt pizza: Osome Wood Fired Pizza.


It had to be Osome Wood Fired Pizza. It’s the one of two (or are they the only one?) places with a proper wood oven. Like, you-need-wood-to-cook oven.

And with such kind of oven, you can be sure it’s the ideal kitchen equipment for the special pizzas .

While fellow Kuching Bloggers and I waited patiently for the food to be prepared, we got to hang out and listen to the idea of PizzArt Phase 2 by key individuals who make it happen: Ms. Andora,  Managing Director of Truth Communications, Mr. Chai, National Sales Manager for Fonterra Brands (Malaysia), and Mr. Gilbert, owner and chef of Osome Wood Fired Pizza.

To summarize, the first phase of PizzArt campaign was such a huge success in popularity and revenue (30% increase in Fonterra Brands revenue wei), so naturally they continued the culinary excitement with the second phase.

The 2nd phase of the PizzArt campaign include five new pizza types, which are PizzBurger, Deep Cheese Pizza, Pizza Roll, UltiMeat Pizza and Cheese Pretzza. I was slightly let down when I discovered my favourite Adjaruli Khachapuri was not part of the 2nd PizzaArt lineup, but at the same I’m hyped to try out the new pizza styles on offer. Osome Wood Fired Pizza offers two of the five pizzas; the PizzBurger at RM18.99 and the UltiMeat Pizza at RM18.99 too.

Let’s start with the PizzBurger first.

PizzBurger features a succulent grilled minced chicken patty stuffed with Anchor Mozzarella Shredded Cheese, Anchor Colby and Cheddar Cheese and baked in light crust with Anchor Butter.

In other words, it’s a lovechild of a pizza and a burger.

Taste-wise, just imagine a roti canai wrapped around a chicken burger, with lots of that delicious cheese and topped it up with ham. HAM. 

Did I excite your tastebuds already? Good, let’s go on with the 2nd dish: the UltiMeat Pizza

UltiMeat Pizza ambitiously features a pizza base made entirely out of ground meat deep fried to crusty perfection before being baked with Anchor mixed cheeses on top.

I mean, just look at the photo! All that crunchy meat and cheese goodness in a form of pizza. And all the greens made it look healthy too; unheard of for a pizza hey?

Of the two, I personally prefer the UltiMeat Pizza; something about that crunch is just addictive! But if you can afford to wait 20-30 minutes plus for the PizzBurger (it’s labor intensive) then do give that a try too.

While you’re at Osome Wood Fired Pizza, you should also order their signature pizzas too!

Guess the pizzas

And to finish off the fantastic lunch of mine, a cheese-and-milk dessert. Surprisingly not so sweet, which is good 🙂

Osome Wood Fired Pizza will only have these PizzArt pizzas from now till the end of March 2018, so you better hurry and taste the finest interpretation of modern pizzas!





Sugarbun’s “Truly Malaysian Combo” promotion

Saturday, September 16th, 2017

Ah, Sugarbun. It’s a brand most Sarawakians would know of. I grew up with the franchise (Sugarbun was established in 1979), and I recalled having my very first Sugarbun meal at one of their earliest restaurants located at Kenyalang Park. That meal was the Fish Fillet and Yellow Rice with Raisins, with Pickled Cucumbers and Lime on the side. I absolutely loved it! (ok,  only during my college years that I actually began to like the Pickled Cucumber lol)


My childhood meal right here. Image taken from Sugarbun website.

Even today, I would walk into Sugarbun and I will automatically order the Fish & Rice plate meal. Once in a while, I would order their Chicken Burger or their signature Broasted Chicken, but really, as I’m typing this I am personally amazed as to why I didn’t try out the rest of Sugarbun’s menu. Particularly their Asian Cuisine menu.

Perhaps I was fix-set thinking Sugarbun’s only great at their Broasted Chicken and the iconic yellow rice. Perhaps I childishly brushed off Sugarbun’s Asian Cuisine menu, with the assumption that I would be disappointed with their Asian dishes.

I’m glad to say I’ve finally got around trying Sugarbun’s Asian Cuisine menu; I was invited to try their “Truly Malaysian Combo” in conjunction with Malaysia Day Celebration. This “Truly Malaysian Combo” hit the spot for all Malaysians, as the dishes on offer all of the good, familiar flavours each Malaysians would know.


Truly Malaysian Combo

“Truly Malaysian Combo” offers different varieties of combo sets which includes individual meal (Combo 1), Combo for two (Combo 2) and a Family Combo (Combo 3) – ideally for five people.

Combo 1 comes with 1 Nasi Lemak Classic, 1 piece of Sugarbun’s very own famous Broasted Chicken and 1 cup of Premium 3 Layer Tea for only RM10.90.

Combo 2 includes 1 Nasi Lemak Classic, 1 Asian Claypot Curry Chicken with Fragrant Rice, 2 pieces of Broasted Chicken and 2 cups of Premium 3 Layer Tea. Ordering this on your date night would set you back RM28.90.

Combo 3 is for sharing with the family and friends. Get 1 Kano Meal, 1 Nasi Lemak Classic, 1 Asian Claypot Mushroom Chicken with Fragrant Rice, 2 Large Fresh Pickles, 5 pieces of Broasted Chicken and 5 cups of Premium 3 Layer Tea. All for RM69.00.


Image taken from Sugarbun’s Facebook page.

You probably noticed it by now it’s the Nasi Lemak Classic that’s in the entire combo. And that make sense as Nasi Lemak is in fact Malaysia’s national dish.

And how good is Sugarbun’s take of Nasi Lemak, the dish that broke my “Asian Cuisine menu virginity”?


Ah, a familiar sight to most Malaysians 🙂

Oh it’s good. Ok, so it wouldn’t beat your favourite go-to Nasi Lemak but for a franchise-level it’s actually very good. The Sambal Belacan may be lacking in the spiciness, but the sweetness complements the Broasted Chicken to go with the coconut rice.


Name that mushroom!

As for the Claypot Mushroom Chicken, it’s a great dish for a rainy day. Personally I feel this dish works better with normal rice than with Nasi Lemak, but it’s delicious nonetheless.


Oh, yes!

Of the 3 combos, I would make sure to bring my BAE along and order #2. The Claypot Curry Chicken naturally go together with the Nasi Lemak Classic, and to my surprise the curry sauce works well with the broasted chicken too!

Sadly, I am not a fan of the Premium 3 Layer Tea; a tad too sweet for my liking. However, we all have different tastebuds after all for you might enjoy the tea instead.

So go try out the Sugarbun “Truly Malaysian Combo” today. Cause it’s available now until 15th October 2017. You can find this combo in all Sugarbun outlets in East Malaysia except the airport-based outlets.


And as for me, I’m thankful for the invite that changed my perception of Sugarbun’s Asian Cuisine. It still wouldn’t change my default order at Sugarbun, but I now can trust the quality of their Asian Cuisine J

For more info or enquiries, check out Sugarbun’s Facebook Page at as well as their Instagram at .

Breaking the image of a pizza through ‘PizzArt’ (Part 2)

Sunday, August 27th, 2017

So after the amazing dish that was Adjaruli Khachapuri, Chef Anvil brought out the 2nd dish of the session: Pot Pie Pizza


My favourite kind of potty

Oozing with Anchor Parmesan Cheese, brown button mushrooms, holy trinity veges (onions, bell peppers and celery) & beef and pork Bolognese sauce, this dish made quite an impression on me!

What’s more impressive is the way to make this dish.

After baking the pizza, you must immediately invert it onto the serving plate, while carefully removing the bowl from the dough.


Time to flip!



And finally, our last dish for the day…the Mini Muffin Pizza:


3 lil muffins…guess who’s the wolf?

Well, not-so-mini actually if you’re dining at Bistecca & Bistro. “Sibu people love big portions, so this size is considered ‘mini’ to them”, joked Chef Anvil.

Anyway, the contents inside the muffin include Anchor Mozzarella Cheese, Anchor Cream Cheese and the Chef’s homemade sauce.

One word: DELICIOUS!


So, where can I get this PizzArt?

For the ones at West Malaysia, you guys are lucky! 20 of the 24 participating outlets are all based in West Malaysia; the outlets are Movida, U Pizzeria, US Pizza, Lunarich and Ejohng Concept.

Those in Kota Kinabalu, Sabah could taste the PizzArt at The Chubs Grill restaurant and Mad Ben Café.

Sarawak leh? Other than Bistecca & Bistro in Sibu, those in Bintulu will get to enjoy the pizzas at Coup De Grill. Kuching…let’s hope there’s a last minute participating outlet!

The PizzArt campaign by Anchor Food Professionals Malaysia is now available up till mid November 2017.


Of course, a group photo with Ms Linda, Chef Anvil, the Anchor Food Professionals Malaysia team, and of course three lucky social media influencers 🙂

My thanks to Anchor Food Professionals Malaysia and  Ms. Ju Yi of Truth Communications for the opportunity!


Breaking the image of a pizza through ‘PizzArt’ (Part 1)

Wednesday, August 23rd, 2017

Ah, pizza. It is arguably the world’s most popular food. You immediately have an image of yourself biting a slice of it at your favourite restaurant. Or perhaps you have seen some pizza-related advertisement from various media. You’ve probably even used a pizza icon on WhatsApp. Whatever it is, I can almost guarantee the appearance of your pizza would look like this:



The signature flat, round shape, cut into triangles.

Without a doubt, pizza is a beautiful dish to look at (and of course with the cheese and all kinds of toppings, it’s delicious!). It’s so iconic, you can just show a picture of it in a foreign land and people would likely know where to get it for you.

What if I told you there’s actually other form of pizza…especially that doesn’t come in a flat, round shape? Ok, you’ve seen a square-shaped one somewhere…but what I meant includes a totally different way to eating a pizza as you know it?

Time to break that image of a pizza, and find new excitement and love of the famous flatbread through PizzArt!


If you’re gonna wait, might as well imagine what it taste like!

What exactly is PizzArt?

That was my first question when I was offered the opportunity to write about Anchor Food Professionals’ new campaign. The launch of their campaign was in Sibu, much to my initial amusement. Why Sibu leh?? That said, having not been to Sibu all my life (despite being a Sarawakian), and having discovered their initial launch in Kuching was delayed by unforeseen circumstances, I just have to do a “holiday food trip” down to Swan City.

So on 19 August 2017, I arrived at the Bistecca & Bistro Steak & Wine Bar in Sibu. Naturally, it was a restaurant appropriate for introducing artisanal pizzas. At the restaurant, I was introduced to Ms Linda Tan, Director of Anchor Food Professionals Malaysia, as well as the owner of Bistecca restaurant, Chef Anvil Nen.


Ms Linda Tan, explaining the idea behind PizzArt

According to Ms Linda, “Malaysians are increasingly leading busier lifestyles and are grabbing food on the go or dining out. Our insights show us that Malaysians generally love pizzas. We wanted to excite them further by taking the enjoyment of pizza a level up by introducing extraordinary, gourmet pizzas that are taking the world by storm. If you love pizzas, then this is a must try.”

As for Chef Anvil, he’s genuinely excited to be working together with Anchor Food Professionals and be able offer something new for his customers.


Chef Anvil, with his passion for food. An inspiration for the inner-chef in me!

And which customer of his wouldn’t be excited about it anyway? Together with social media influencers Melvis and Jordan, we’re one of the early Sarawakians to enjoy three of the five pizza masterpieces: Adjaruli Khachapuri , Pot Pie Pizza and Mini Muffin Pizza. The other two are Pizza Bomb and Flower Pizza. Unfortunately the Flower Pizzas are yet to be available…but I’m sure we’ll get to enjoy that complex-yet-intriguing pizza before the end of the campaign (mid November 2017).

So, after the formalities of Ms. Linda’s speech and introduction to PizzArt, we now go to the whole point I took a bus to Sibu for: testing out the hispster-approved pizzas! We started with the fanciest of the three, the Adjaruli Khachapuri.



Adjaruli Khachapuri (translated as “Georgian Cheese Bread”) is a Georgian dish (specifically from the Adjara region), in which the dough is formed into an open boat shape and the hot pie is traditionally topped with a raw egg or butter before serving, In our version we were served with bacon 🙂

I’ll be honest here; I never had anything like it! That combination of Anchor Food’s very own Cheddar, Mozzarella and Cream Cheese to become this bubbly, gooey goodness…OMG IT IS SO SO SO GOOD! And to have that together with the soft bread, breadsticks and even fried calamari on the sides…YUM YUM YUM!

(oh, not to forget the tomato salsa on the side…nice contrast to the cheesy flavours)

If you wanna make me happy, then just offer me this. Hehe.  I sooo can’t wait to bring my BAE to try this when it’s available in Kuching!


Stay tune to Part 2. Coming this week. Hopefully!


Everise: Making me love Hogs more ‘Wild’ than ever!

Saturday, February 6th, 2016

In the previous post I intentionally left out something that’s even better than Rusty Bean & Batter cafe inside Everise supermarket.


Before I go on, imagine this scenario (nothing sexist here, just an example OK!):

You’re a bored husband, waiting for the wife to finish her shopping in the “Market Place” by Everise. You initially waited at the mini playground, but you can’t stand the noisy toddlers so you moved to the cafe. But then you get annoyed by the sight of youngsters, wasting their time away on their smartphones and leaving their good cup of coffee cold.  Unforgivable!

Where do you go next?

You go to that “something”. Which is a restaurant called “Hog & Wild”. That’s inside the supermarket.


Go home pig, you drunk!

NO WAY! There’s a restaurant inside the supermarket!?


Customers not amused by the presence of the media. Chill out folks, we’re not writing about you guys!

Yeap. You should see the smile on my face 🙂

Now “Hog & Wild” is a wholesome wine-dine-deli restaurant to experience gourmet fine foods of the highest quality that are enjoyed with the finest wines, to give you an experience you can never forget. The wide selection of gourmet delicatessen offerings, coupled with an extensive of the finest wines from all over the world and icy cold draught beer with bring your dining experience to new levels you can only imagine.


There’s wine sampling too!

In other words, you can eat lots and lots of juicy pork and get drunk inside a supermarket! What a perfect combination!

Oh, and the menu’s unique too. Just look at one of the pages:


How do you pronounce “Marques de Caceres Crianza”?

And when in doubt on what to order, the manager is there to help you out. He knows what kind of wine goes well with the food 🙂


More wine please 🙂

Speaking about food, well, I’ll let the pictures do the talking! Can’t figure out what are the dishes? Now that’s when you need to go to “Hog & Wild” and find out yourself!











And of course, a selfie of me enjoying the good life lol


No, I wasn’t drunk. Yet.


With an outlet like “Hog & Wild”, the Rusty Bean & Batter cafe, and all the imported food, Everise really made itself relevant to the ever-changing consumer market. They wanted elements that relate to lifestyle, and they got it right with their “Market Place” concept.


Blogger Joachim Then, in a post-food comatose.

I can’t to WhatsApp my friends lines such as “Kia, let’s go lepak at Everise!”



Sarawak Bloggers team with Everise’s Advertising & Promotions Manager, Shereen.

Many thanks to Shereen, the Advertising and Promotions Manager for the lovely tour and chat!

Everise: Making “Market Place” the New Hipster Haven

Friday, February 5th, 2016

Back when I was a kid, I dread going to the market. It’s often smelly, and the wet floors of the seafood/meat section consistently get me feeling “geli” (ticklish).  Also, the market place is always on an outdoor setting, so I never fancied the hot weather. Oh it’s raining outside? I’ll stay at home, mum!


Your typical market in Malaysia.

Thankfully, I’ve changed. I fancied cooking since my university days, so I enjoyed the sights and sounds of fresh ingredients and loud but friendly sellers (OK, maybe not so much on the latter.) However, I am still a little concern of the overall hygiene and cleanliness in a typical market. Like it or not, the raw food is exposed to the polluted air and what-not since it’s out in the open. Sure, there’s indoor market now but it’s not going to fully protect your food source from the air pollution.

Which is why, I like supermarkets. Sure, they’re generally more expensive, but they’re safer to consume. There’s quality control. ISO certified. Serious procedures to make sure you don’t die OK?

But supermarkets tend to be boring beyond what it’s supposed to be. You don’t see hipsters going to Everise supermarket, uploading photos on social media and putting in text like “Oh, just chilling in Everise. Love this place!” do you?

What if I told you a supermarket could be the next hipster place in Kuching?

That’s right folks. Let me introduce to you, Everise “Market Place” at Vivacity Megamall.

Taking up the basement floor, occupying an area of 30,000 square feet, this latest retail concept and flagship supermarket offers an experience unlike your standard grocery shopping! What’s their trick? By incorporating lifestyle and social elements into the store of course!


Import-product-loving hipster? Everise “Market Place” will be your little heaven; the outlet offers an exciting range from imported fresh fruits (OMG they have blueberries!) and vegetables, premium yogurt, gourmet chocolates, fine pasta, imported drinks, gourmet wine and more.



And to be sure the Weeaboo/Kimchi Wannabe/Banana self in you is taken care of, Everise has a dedicated section for Japanese, Korean and Western specialty food. There’s a bakery corner which offers on-site baked pastries, made-to-order sandwiches and a sushi bar featuring delicious sushi sets and other Japanese delicacies freshly made on the spot. Nicely done Everise!




Bread lovers’ delight.


Ever tried this by the way? I was told you can only find this in Everise “Market Place”.

Brought your kids to the supermarket? No problem, Everise has a free-play mini playground for the young ones to enjoy. You can dump your bored husband and anti-social teens there too hahahaahahah

And the ultimate selling point of this “Market Place” for hipsters? There is a cafe in the supermarket. THERE IS A CAFE IN THE SUPERMARKET! Now the youth can tell their mums “I’m busy buying the groceries” while they were actually sipping freshly brewed coffee while indulging in choices of pancakes, cookies and donuts at the new Rusty Bean & Batter cafe with their friends!


You can expect to see Dato’ James Chan chilling out here often, I guess.

OK, so the concept isn’t exactly new; the idea has been established in KL for some time and I believe it’s already common in the 1st world countries. But it’s new here in Kuching, so I’m pleased Everise took the evolutionary step and perhaps the competition would follow suit.

As per the press release, “The thematically zoned atmosphere sets the tone for gourmet food exploration and discovery”.

Sort of…wait. I did left out something that’s even better than the presence of a cafe in there.

In fact, I intentionally left this out because this “something” deserves a post on its own.

Regular readers of mine and a fair bit of Kuchingites would’ve figured it out by now. But I’m saving the best for the next post!

Clue: “Hog & Wild”.


(Part 2 tomorrow, hopefully!)


Not Your Usual Japanese Dinner at Nagoya Restaurant, Batik Boutique Hotel

Wednesday, January 20th, 2016

Whenever I go to a Japanese restaurant, I’ll always order the dishes that I am familiar with. Like sushi, sashimis, Japanese curry rice, ramen, cold soba noodles, and meals in a bento box.

So when I got the invite to go for a food tasting as Nagoya Restaurant, one of Kuching’s newest Japanese restaurants, I simply could not resist. Replacing the previous eatery (The Bites), this 2-month-old restaurant at the understated beauty that is Batik Boutique Hotel, certainly adds on the growing popularity of Japanese cuisine in Cat City.


The Interior of Nagoya Restaurant

Together with fellow bloggers Garner Wyne, Aliey and Veronica, plus Veronica’s boyfriend and a man named Marvin, we were greeted by Mr. Max, who runs the Nagoya restaurant.

As we began the food tasting, I assumed it was going to be the dishes I was accustomed to. I had expected the night to be a familiar one, welcoming recognisable taste buds, and to channel the inner food critic in me in hopes this restaurant would rank similar to the likes of the more popular Japanese fine-dining outlets here.

Instead, the taste goblet in me went through what can be described as…”foreign”.

We were first introduced to “Tatami Iwashi”, known as dried sardine sheet. Served with cabbage, salmon roe and mayonnaise-like sauce, this salad certainly exposed my lack of adventure in Japanese recipes, and hence this was quite an interesting dish. Imagine the taste of your local dried fish fillet with a standard Western salad.


“Tatami Iwashi”

Next, Crispy Fried Salmon Skin. While I am familiar with this dish, I rarely ordered this in a Japanese restaurant. Its reintroduction to me was positive; I silently kept having seconds of this incredibly addictive snack/appetizer.


Crispy Fried Salmon Skin

Now the following dish was the one most curious to me; Nagoya’s mix appetizer. The mix consisted of two types of pickled vegetables (“Tsukemono”): the purple one is chopped cucumbers and eggplant, salted and brined with red shiso (“Shibazuke”) while the green one is cucumber pickles made with rice bran (“Kyurizuke”).  Together with picked jellyfish, pickled garlic and the star of the plate, the “Fugu Mirin Boshi”, known as dried pufferfish (yes that fish that can KILL you)… this appetizer was a truly amazing experience for my palate. The cold, crunchy vegetables, the garlic that wasn’t pungent, and the dried pufferfish that tasted like mix of dried fish fillet and “bak kwa” (dried barbeque pork). Such a pleasure to go through so many different flavours on a single plate!


Mix Appetizer: Pickled Dishes with “Fugu Mirin Boshi”

Oh about that pufferfish. Don’t worry, it was safe for consumption. I didn’t die. Or was Mr. Max pulling our legs and making us think it was indeed pufferfish?

Anyway, it was back to familiarity from the following dish onwards. Teriyaki Chicken? Yeap, I had that many times before. The chicken was nicely cooked, and the teriyaki sauce has the nice consistency; wish I had a bowl of white rice to fully appreciate it.


Enter a caption

A short while later, comes the Scallops with Japanese Mayonnaise. This should have been great, but the overdose of mayo killed the taste. Plus point if you love mayonnaise that much though.


Scallops with Japanese Mayonnaise

To me, no visit to a Japanese fine-dining eatery is complete without a plate of sushi. Bless Mr. Max for providing the national dish of Japan to us! Naturally I had some high expectations over one of my favourite kinds of Japanese food.


Sushi Platter

As you can see, we were served with your classic Salmon Sushi, California Sushi Roll and Mango Tempura Roll. It was alright. And that’s not good news because alright means there are better places to have sushi than Nagoya. The rice served for the sushi was a little more coarse/”off”, so it distracted the whole flavour of a sushi. That said, I am certain this was a one-off matter and perhaps you, the reader, would have a better dining experience with their sushi after this review.

The last hot meal we got to try was the Japanese Fried Rice, served with a generous chunk of grilled fish fillet. On its own, the fried rice was unspectacular, but with together with the flavourful fillet, it became that would finally curb my hunger for the rest of the evening.


Japanese Fried Rice with Grilled Fish Fillet

Oh, and there’s fruits too. But I didn’t touch them. Too busy finishing the fried rice!


Fruit Platter

Plot twist: the food tasting didn’t end with the conservative fruit platter. And it didn’t end with a dessert from Nagoya, Japan either. Instead, we completed the evening with a type of ice-cream that originated from Sicily, Italy.

You guessed it. GELATO!



And in six different flavours too (Sesame seed (Yum! Yum!), Teh Tarik (Yum to that too!), Green Tea, Oreos, Mint Chip and Chocolate Chip)!



Nagoya has impressed me with the unfamiliar; the experience in trying out new flavours I otherwise wouldn’t have tried gave me much appreciation to the roots of Japanese cuisine. I knew the Crispy Fried Salmon Skin was addictive, and the Teriyaki Chicken was pleasantly more delicious that what I had expected.


“I must say, the night did not end perfectly for the lady in the Liverpool kit. What was the final score between Liverpool and Manchester United on 17 January 2016?” Heh.

No doubt, I was disappointed with the turnout of both the scallop dish and especially the Sushi platter. That was the chink in the armour for me to an otherwise excellent night. I must stress though; they’ve only been around for 2 months. I am sure Mr. Max will take the criticism to good heart, and will improve on the dishes to the benefit of all of us in Kuching.


From left: Garner, Aliey, Veronica, Max, Jackie (owner of Batik Boutique Hotel), Marvin and yours truly.

Trust me, I will be back again for round 2. No, I wasn’t paid to write that. But the fact Mr. Max showed his passion for his food is what got me to support him.

Nagoya is not halal certified, but it serves no pork.  And you can request for off-menu items (for example the mix appetizer) with Nagoya restaurant. Just let them know 24 hours in advance and see if they can cater to your request.


Nagoya Restaurant

Batik Boutique Hotel

38, Jalan Padungan,

93600 Kuching, Sarawak, Malaysia

Opening Hours: 12pm-3pm/6pm-11pm

Contact: 016-713-2991



UP NEXT: Three Cool Things You Should Know About Batik Boutique Hotel

Why I will never eat Nando’s…

Tuesday, December 15th, 2015

…whenever I travel to Kuala Lumpur, or to most locations that require a flight ticket. Heck, I wouldn’t even bother to visit Nando’s beyond 100 kilometres from where I live.

This isn’t my first time avoiding a food & beverage franchise whenever I’m out with a luggage and/or travel bag. McDonalds, KFC, Pizza Hut, Kenny Rogers, Burger King, Sushi King, Famous Amos, Baskin Robbins and Starbucks are just some of the brands I swore not to step into their outlets…whenever I’m outside of my hometown.

And the reason for the ‘boycott’? Well, if you haven’t figured it out yet, Nando’s has finally arrived in Kuching.


And that means I get to enjoy their awesome PERi-PERi sauces as well as their juicy, flame-grilled chicken whenever I want to now! Heck if money’s not an issue, I could visit their brand new outlet every weekend at the all-new Vivacity Megamall, the latest and largest mall in Cat City!

What took you so long, Nando's?

What took you so long, Nando’s?

So when there was an offer to attend their grand opening on 12 December 2015, I simply had to say ‘YES!’. Oh, to brace the massive traffic, equivalent of half the city’s population (OK I am exaggerating here but you get my drift),  just for free food! I’m a sucker for free food.

3 Amigos

Perks of this event: I can bring along my ladies. lol. Anyway, a wefie while we wait for the grand opening to start. PHOTO CREDIT: Eve Dutches

While waiting to get in, we (the media/bloggers) got to hear the background of Nando’s from Mr. Daniel Kong, Chief Executive Officer of Nando’s Malaysia.

Nando’s Malaysia chief executive officer, Daniel Kong

Nando’s Malaysia chief operating officer, Daniel Kong

Followed by Nando’s “traditional dance”, the Chicken Dance…

…the appearance of Barci, Nando’s mascot…

Nando’s mascot Barci

Nando’s mascot Barci

…and finally, the egg (that’s been getting a lot of attention lately) hatched!

(Balloons are made of egg yolks?)

Anyway, we got to go into the restaurant. The interior’s quite welcoming I must say.

DSC_2563 DSC_2564

But enough of that. It’s the food you want to know right?

We start with the appetizer. In my years of visiting Nando’s, I always go straight for the main course, so this was delightfully different for me.

Hummus with PERi-RERi Drizzle, with warm pita and olives

Hummus with PERi-RERi Drizzle, with warm pita and olives

Then the staff teased us by sending out the sides first:

PERi-Chips, PERi-Wedges, Grilled Veg, Coleslaw, Mediterranean rice and Corn-on-the-cob as the sides. I think it's almost all of their sides on offer!

PERi-Wedges, PERi-Chips, Grilled Veg, Coleslaw, Mediterranean rice and Corn-on-the-cob as the sides. I think it’s almost all of their sides on offer!

And then, the main star of the show. The magical taste of Nando’s PERi-PERi Flame-Grilled Chicken:

The 4 levels of heat

The 4 levels of heat

Just like the MC said, the chicken’s cooked to perfection!

Ah, it’s all delicious, even the sides were more than ordinary! Just like how I remembered it during my days in KL.

I love my chicken to be Extra Hot. That additive ‘kick’ if you know what I mean.

That's how much I love my Extra Hot PERi-PERi

That’s how much I love my Extra Hot PERi-PERi (PHOTO CREDIT: Eve Dutches)

I know all but one person on my table loves the Extra Hot too. However I am surprised by the survey from the ‘makan’ session: majority of the diners love the Lemon & Herb PERi-PERi Chicken the most!

Kuchingites in general don’t really like spicy food? Guess that’s the truth huh?

Oh, there’s a dessert too:

Chocolate cake, I think?

Chocolate cake, I think?

Didn’t try it. I finished half a chicken plus a fair bit of the sides. Too full to try. But I heard from my friends it wasn’t great. No matter, you don’t come to Nando’s for dessert!

With the usual suspects

With the usual suspects (PHOTO CREDIT: Eve Dutches)

I left Nando’s happy of course. Even more happy when the PR agency gave me a goodie bag like this one:

Best. Goodie Bag. I. Ever. Had!

What an awesome goodie bag!


Information on Nandos


Cool fridge magnets!

I’m really delighted Nando’s has made it’s mark in Kuching. Though I still wouldn’t dine at the eatery whenever I travel abroad. No offence, Nando’s! It’s just that I want to taste all the other restaurants/franchise that is not in my hometown yet (like Subway, Domino’s, Dave’s Deli, etc).

I can assure you however, that I’ll be a regular customer. And that’s something, ’cause I haven’t been a regular customers to all the other brands I mentioned earlier on!

So like a stereotypical advertisement, visit Nando’s today and enjoy some tasty flame-grilled chicken!

By the way, do sign up for Nando’s PERi-Village Loyalty app on the App Store and Google Play. You can get free chicken* if you visit them a lot.

The Raintree Restaurant @ Kuching Festival

Friday, July 20th, 2012

This was what I have been busy today:


The food is great…but sadly from what I’ve observed, the people of Kuching are not adventurous to try things like “Osso Bucco” and “Creme Brulee” and continue eating the same old oyster omelette, Taiwan sausages…etc

When Jamie Oliver meets David Letterman

Friday, July 13th, 2012

Laughter is certain to come between these two!