Tefal: Families that Eat Together, Stick Together

Tonight, all Chinese will gather for a reunion dinner and it will not be short of rice. Rice is something that hold abundance in food hence every household will ensure that their rice bin will be filled to the brim to usher in the new year. It also signify the whole year will be filled with food too!

At work, I have the opportunity to worked with a few Tefal rice cooker models and I really have to vouch that the rice turned out fluffy and perfect. Well that too if you stick to the tips and tricks. Tefal have some here together with some interesting information.

Those who are travelling back to celebrate the new year with a reunion dinner tonight, have a safe trip home ;-)

Ushering The Year of Ram With Pineapple Tarts Using SCS Butter

Sorry to disappoint... been slacking yet again. Yeah right. I ought to be shot for promising something that I could not deliver. However, this post is something close to our hearts. It's our love affair with SCS Butter, particularly Capn't Hook. There's always this withdrawal syndrome in him when he see his slab of salted SCS butter has grown smaller in size. Hence, I always have a block or two in the freezer on stand by. He loves it with kaya... almost an everyday affair for him spreading kaya and SCS butter on the bread that I made these days.

There are many ignorant consumer, really, even these days. Just when I thought our consumer these days are well read or informed. How I found out is based on the participants who came for classes... we tend to get questions like what brand of butter and where do we get them etc. We are surprised that many have thought butter-like-blocks labelled as "butter blend" are 100% butter. When we informed them that they're blended with vegetable oil, their reply would generally be "Ohhh no wonder they're so much cheaper!!!".

And so here I am, informing you that anything that is labelled as butter blend IS NOT 100% butter. If you're making cookies especially, I doubt you could get that special butter aroma and texture for cookies made with real butter. Also, please... try not to use margarine. I have to agree to this lady who always tell me "If you plan to eat something laden with calories, make it a good one" hehe... so butter it is!

Christmas and New Year have gone by and by now, when you walk into any malls or shops, you'll be greeted by a sea of red. It's time to usher in the Lunar New Year. As Chinese is always particular with good wishes and prosperity, pineapple tarts tend to be a must in almost every household as pineapple is known as "ong lai" in Hokkien language which means prosperity come literally.

I still remember my aunty showing my mother how to make pineapple tart once when I was really young. Maybe being wai sek (gluttony), even after so many years, I still remember the measurement for the pastry. It's just merely one pound of flour and one pound of SCS butter, no less.

In the recent years, pineapple tarts have revolved into many patterns but what is interesting this time round is SCS Butter have came up with 8 varieties of them, not only in terms of looks but flavours as well. They are Pineapple Cream Cheese, Pecan Pineapple, Berrylicious Pineapple, Chocolate Brownie Pineapple, Caramel Pineapple, Creamy Mango and Pineapple White Chocolate, Oatmeal Pineapple, and Green Tea Pineapple.

SCS Butter is giving away the booklet containing these recipes at selected supermarkets this month onwards. There will also be an online-driven pineapple tart contest. Just watch out for the announcements on their Facebook page. To make things easier since describing in words can be quite challenging, there are videos on how to make these tarts on SCS Butter YouTube Channel.

SCS Butter is kind enough to share these recipes so here they are. Just click on the respective picture and download them via flickr.

For the full booklet, check out the album here. Thank you SCS Butter Malaysia to make this happen.

MasterChef Australia Judge George Calombaris in Malaysia

If you're a foodie, you would have been catching up the latest season of MasterChef Australia on Lifetime (Astro channel 709) but for those who don't but is still a fan of MasterChef series, remember to tune in every weeknights at 7.00pm and 11.00pm.

In conjunction with this, A+E Networks who runs Lifetime, brought in one of the beloved judge of MasterChef Australia, George Calombaris, for a promotional tour of Kuala Lumpur, Singapore and Jakarta.

I was checking my Instagram (look for babe_kl) on late Saturday night and saw George posted that he's on his way to Kuala Lumpur. Wow so late and I know he has a meet the fans session at MidValley Megamall at 2.00pm on Sunday. Anyway, I knew via Lifetime's website that they have asked fans to vote for dishes to be presented to George to try during this session. The final top 3 dishes were Nasi Kerabu, Assam Laksa and Orh Jien (Penang Style Oyster Omelette).


Photo courtesy Lifetime

You can see hordes of people at Midvalley and he did took a video on Instagram (@gcalombaris). He told us Assam Laksa tasted FUNKY, something I would have describe the dish myself :p


Photo courtesy Lifetime

We have the privilege to be invited to a dinner cooked by George and his team held at Pullman Hotel, Bangsar. When BoiBoi found out that we're going for this dinner and he had to go back to the gramps for the night, he literally "beg" his daddy to let him go in his place. Many pleases went and the daddy was happy to allow him to and there went our "date night" haha.

During the introduction, we were told by Charles Less, ‎Head of Advertisng Sales at A+E Networks Asia that viewership of MasterChef Australia S6 overtook MasterChef USA S5 by 15%. That's quite an amazing fete.



George was introduced later on amidst thunderous applauds. After some banters, he took out a list from his pocket and read out what food he has tasted so far in KL. Lots of yummy dishes listed such as nasi lemak, Hokkien mee, hor fun, rojak etc but not long enough to taste many others delicious fare we have in Malaysia. When asked which is his favourite so far and he was quick to name (fruit) rojak. He loves the flavour and various textures in the fruit rojak.

We were served the first course of Chicken Parfait with Bitter Chocolate Baklava, Coffee, Cumquat, Pickled Onion & Pumpkin Seeds which is essentially creamy chicken liver pâté which went with crunchy flat baklava. The pâté portion was quite substantially, enough to be spread on dinner roll. Sounds like a train of ingredients on the plate but each of them complimented each other perfectly.

Next on he took to the stage to demonstrate the next course of Green Greek Salad with Stir Fry Abalone with a female student (sorry didn't catch her name) Inti International University & Colleges who is one of the sponsor. Once he's done, he turned the table around and asked her to be the judge of his dish. She gave him full marks for his effort, of course.



The whole dish basically looked green which well got BoiBoi a bit skeptical to try. He poked around and got round to taste the crispy kale and green feta puree. Nothing beat fresh stir fried abalone slices that went along with cheese puree, slivers of asparagus & peas and crispy kale.



Main course is on next. We get to see George preparing the chicken rolls on live feed. This time round he has a male student to assist him. Once he plated up his Poached Chicken with Miso Hummus & Green Mango Salad, George got him to taste. Full marks for this dish too!


George introduced his Head Chef, Alex

It did sounded strange to marry a Japanese ingredient with a Middle Eastern dish. Luckily the miso was rather mild in the hummus. The chicken meat is marinaded first before rolled into a cylinder. It was then secured in cling wrap to be poached. Next the chicken is rolled with black and white sesame seeds. Loved how the sesame seeds incorporated into this for the texture. There are even "worms" on the plate :D



Earlier in the evening, we were told to ask George questions via Twitter. Before I forget the tag #askgeorge, I quickly posted my question and get on with dinner. Was totally surprised that my question got picked. I get to ask George personally the question... what inspire him to come out with tonight's dishes. Not only that, BoiBoi and I got on to the stage as well for photos opportunity :D

George replied that one would usually need to come earlier to recce the ingredients available in the country, check out the freshest ingredients and spices locally and try to use them to incorporate the different elements of the dishes. For that effort, BoiBoi was presented an autographed copy of George's cook book. BoiBoi is very proud of this and hopefully he will get round to cook some of the dishes in the book.



Lastly, dessert simply named as Chocolate Cake was served. Such simple name but you can see there are a lot of going-ons on the plate! There's the chocolate cake, chocolatey sauce, dark chocolate soil, chocolate ice cream, some yellow crumbs which I thought it was crushed honeycomb and hmmm foam which I think it's fennel but none of us could guess what it was. Everyone around the table went yuummmm mmmmmm on this one.



BoiBoi and I would like to thank Rubini, Janet, Hui Jun, the good people of A+E Networks Asia for the most memorable invite ever for both of us. Thank you George too for being so accommodating!

You may follow George Calombaris @gcalombaris on Twitter & Instagram and Facebook Page.

Review: 2014 Parent's Day Menu @ Hakata Ippudo Ramen

**Non-Halal**


Seems to be happening now to celebrate Parent's Day rather than separately on Mother's or Father's Day which is a good thing to consumer as we now get to enjoy many promotions for over a month rather than just 2 days :D

So went on to Hakata Ippudo Ramen to check out their Parent's Day menu. The outlets at Pavilion KL and The Gardens have this special menu that goes for RM99++ that is good for 3 person. For this menu, you'll get to enjoy 2 appetisers which you can select from 6 choices; 3 bowls of ramen which you can choose from 3 options plus 3 glasses of soft drinks or juices. Value for money definitely I would say ;-)

There's no secret that we love our ramen and virtually tried quite a number of them around town. Capt'n Hook loves the strong broth taste, hence if by any chance there's a ramen place around, we will definitely be heading there for dinner. So by now, we have a few favourites and are so happy that we can find Ippudo at The Gardens and the latest outlet at Bangsar Shopping Complex. Don't need to weave through the traffic jam to Pavilion KL.

To start off, BoiBoi picked Curry Cheese Harumaki and the Buta Karaage as our appetisers. All of us love the Curry Cheese Harumaki. To me, it reminds me of curry puff but this comes as deep fried spring rolls with a filling of mild curried potatoes, mince pork with cheese.



The Buta Karaage turned out to be deep fried pork loin which is juicy on the inside but yet crispy on the outside. Best when dipped in the special sauce.



There were 3 types of ramens to pick from but the waitress recommended us to order all the three so that we can share and taste all of them. How sweet of her and pretty wise choice I would say.

Let's get the low down of ramen here in Ippudo. One can pick the texture of the ramen ranging from soft, normal, hard to very hard. Apparently, normal and hard are KLites' favourites. They even have straight or crinkled noodles. As for the broth, all of them have the basic cloudy white tonkotsu (pork bone) broth. The variations would have different ingredients added changing the basic flavour completely such as the addition of miso paste, spicy miso paste or fragrant garlic oil. The toppings have the standard pork loin slices, kikurage (black fungus strips) and spring onions. You may add soft boiled egg or chashu separately.



As for the condiments, there will be a bowl of fresh garlic that comes with a garlic press, sesame seeds that came in a grinder and Togarashi. Try the broth on its own first before deciding if you need to add any of these.

They started us off with the mildest flavour, Shiromaru Motoaji with the basic tonkotsu broth paired with normal thin noodles. The broth is not overpowering at Ippudo, just nice for me but for someone like Capt'n Hook, he pressed in one pip of fresh garlic. I took a sip and gee the fresh garlic took the broth to another level. We were given the soft straight noodles here, nice.



The next bowl of ramen, Akamaru Shinaji. This bowl has a special miso paste and fragrant garlic oil added to the tonkotsu broth. This miso paste is mildly spicy and we loved it that the garlic oil is so fragrant that Capt'n Hook does not need to press in any fresh garlic. I quite like the normal noodles texture.



I have some comments written by BoiBoi on his phone while we were in the midst of eating and he emailed to me so that I could put up here, so those in block quotes and in blue were written by him ;-) atta boy!

Akamaru Shinaji ramen is a bit spicy here. Well, it consists of pork belly (of course it's obvious), thin noodles, some kikurage, spring onions and special blended miso. This tastes better when sesame seeds were grounded over. Mmmmm.........spiciness during the cold weather is best.

Our last bowl is Kataka-men which has spicy miso, minced pork & some chopped cashew nuts over tonkotsu broth, paired with hard wavy noodles. Personally, I quite like this combi but would opt for normal noodles as I find the hard noodles a bit high on the al dente side. I would say adding extra grounded sesame seeds lend a nuttier taste to the broth.

This is "The Spicy" ramen among the three. It seems to be Ippudo's original tonkatsu broth with spicy miso, cashew nuts and ground pork. It too also has pork belly and some garlic. Good for keeping away Dracula. Actually, it's not that spicy though. My spiciness level is divide the nasi lemak sambal by 2 and add some garlic anddd voila! You got that spiciness.

When we first tasted Ippudo's soft boiled eggs not long after their opening, we got disappointed with the over cooked yolk. When we gave Eddie, the Outlet Manager, the feedback, he quickly got us one egg to try. Needless to say, the egg fans in the family were mighty glad to report that this time round the egg was made perfectly. It has soft white with runny yolk... BoiBoi called it lava overflowing heh!  Photo was taken by him.

I have got an additional review here! Yayyy. This is a lava egg (lava egg = runny yolk) that has been broken into 2. Bad news for Humpty Dumpty.

My BoiBoi has the comical side of him of commenting on Ippudo's on a whole as I did asked him how did he liked it this time round. Other than the food was yummy...

The service was a whopping 9 out of 10 (GR8). They provide music, air conditioning of course otherwise I would have sweaty armpits. Hehe...

*rolling eyes*

Please note that this special Parent's Day menu is only available at Pavilion KL and The Gardens outlets going at RM99++ until 15 June 2014. We'll be sure to head back for another round before promo ends. As for Bangsar Shopping Centre outlet, as the menu and concept are totally different, the sets available are different as well. We can't wait to give this outlet a try soon, very soon ;-)

We have heard someone commenting The Gardens outlet is very hot but happy to announce that the issue has been addressed. So please give it another go :D

Thank you to Eddie for being the perfect host and Sharyn of Ippudo Malaysia for the invite.


Hakata Ippudo Ramen

Pavilion KL

Lot C4.07.00

Connection Level 4 

Tel: +603 2110 6233

Opening hours: 11.00am - 11.00pm

The Gardens Mall

Lot T-218 Level 3 

Tel: +603 2201 6238

Opening hours: 10.30am - 10.00pm

Review: The BIG Benquet's Ramadhan Rendezvous Pop Up Buka Puasa Buffet Dinner

Muslims round the world will be starting their Ramadhan (fasting month) pretty soon. In Malaysia, this is the month where many pop up Pasar Ramadhan with all sorts of colourful and mouth watering food stalls opening up. I guess The BIG Group decided to join the bandwagon but in the comfort of a food court. Even though the location is currently known as Burp! on the 4th floor of Bangsar Shopping Centre, and it's not associated with The BIG Group but plans are underway to rebrand this food court to strEATs. Apparently The BIG Group has big plans for strEATs where it will housed four different concepts of art, entertainment, food and play.



We have a small preview of it in the form of a pop up buka puasa buffet dinner catered by The BIG Benquet. An area of the food court has been cordoned off for buffet diners. A band to be worn on the wrist will be introduced to differentiate buffet diners from food court diners.



This is the menu of the buffet which is priced at RM70+ for adults and RM35+ for children 12 years old and below. When I asked Kenny Lee (The BIG Benquet's Catering, Event & Sales Specialist) whether the items on the menu will be rotated and he replied no. I'm quite surprised by this actually as I thought to keep attracting diners to come, one would rotate the menu so that diners would be able to taste a wider range of dishes.

We sampled some of the dishes on offer and I have to say the dishes do taste authentically Malay. Best part, the dishes are quite healthy as I do not see the thick layer of oil covering them. There's the ulam (fresh herbs and vegetables) and sambal belacan platter as well. Very happy to see my fave daun selom here. There were fish crackers and belinjau chips too which went well with sambal belacan.



Then there are other starters such as fruit rojak, gado gado, Thai mango salad, eggplant & ladies fingers sambal... not forgetting a Western addition of Caesar Salad with the options to add your own chicken slices and crispy beef bacon, one of my fave order from Ben's.



There's a section of BBQ items such as beef and chicken satay, ayam percik, grilled lamb shoulder and yummy grilled stingray.





The dishes that goes down very well with steamed white rice were beef brisket rendang, ayam masak merah, sotong goreng berbawang, a rich sayur lodeh and stir fry kailan. We loved the beef rendang a lot and it was a wonder it was so tender as brisket was used. The squid rings were cooked in turmeric which lend a nice yellow hue on the dish.





Can't go wrong with stall concept in a buffet, so do expect a curry laksa stall and a beverage stall. From the beverage stall, help yourself to sirap bandung and teh tarik. Perfect to break your fast as these are not too sweet else it would have over power the palate.



There's a DIY ice kacang section but our only grip was too little condiments! On the tray were just black jelly, sweet corn, peanuts, gula melaka syrup, rose syrup and evaporated milk. We missed having the basics of red beans and cendol. Since this was just the preview, hopefully it will have a full range of items when the buffet starts on 12 July 2013.



They have Capt'n Hook's favourite sweet soup - bubur cha cha. It was very well cooked except that it's a tad too thick.



We also feasted on the assorted Malay sweet and sticky cakes known as kuih (singular) or kuih muih (plural). Lol can squeeze in language lesson in between *shakes head*.



Well, if you can't make yourself available to visit this pop up buffet, The BIG Benquet is introducing Ramadhan catering!!! Yes, believe me they can come to your door step to serve you all the BIG goodness and the prices are really easy on the pocket starting from RM60+ to RM80+ per pax.

Don't forget, at other times, The BIG Benquet can cater any events according to your needs, from an intimate dinner for 2 up to a party of 500! Just call +603 6209 1770 or email benquet@thebiggroup.co.

We would like to thank Salina & Associates and The BIG Benquet for the wonder hospitality.


The BIG Benquet's Ramadhan Rendezvous Pop Up Buka Puasa Buffet Dinner
strEATs
4th Floor, Bangsar Shopping Centre
Reservations: +603 6209 2202
Opening:
12 July - 4 Aug 2013
6.30pm - 9.30pm

Latest updates https://www.facebook.com/TheBigGroup
More photos on my flickr album


Updated 29 June 2013: 

I was informed that the menu has been updated to this one here, very extensive now I would say:

THE BIG GROUP 

by The Big Benquet 

RAMADHAN RENDEZVOUS 

Buka Puasa Menu 

Soup 

Sup Ayam 

with 

Assorted Bread 

Potato Bread 

Starters 

Rojak Buah 

Gado Gado 

Som Tam 

Kerabu Pucuk Paku 

Fish Crackers & Belinjau Chips with Sambal Indonesia 

Eggplant & Okra Sambal 

Ulam Ulam & Sambal Belacan 

Caesar Salad 

With 

Caesar Dressing, Turkey Chips, Parmesan Cheese, Boiled Egg and Croutons 

From The BBQ Pit 

Beef & Chicken Satay with Condiments 

Percik Marinated Chicken Wing with Sauce 

Leg of Lamb with Mint Sauce 

Grilled Marinated Stingray Fish with Assam Sauce and Limau Kasturi 

Stall 

Nyonya Bee Hoon Curry Laksa 

With 

Shredded Chicken and Condiments 

Mains 

Beef Rendang 

Ayam Masak Merah 

Sambal Sotong 

Sayur Lodeh 

Sides 

Steamed White Rice 

Nasi Kerabu 

Telur Masin 

Budu 

Pickled Garlic 

Freshly Cut Ulam 

Dessert Counter 

Bubur Cha Cha 

Assorted Malaysian Kuih 

Chocolate Fountain 

Seedless Grape Skewers 

Marshmallows 

Mini Brownies 

Baby Red Velvet 

Sticky Date Pudding with Caramel Sauce 

Kurma 

Assorted Fruit Basket 

Lychee Jelly 

Salty Caramel Ice Cream Sundae 

Ice Kacang with Condiments 

Beverage Stall 

Teh Tarik 

Sugarcane 

Sirap Selasih 

Air Mata Kucing 

Soya Bean with Cincau 

Menu Price RM 70 + per person 

Italiannies' Festa della Pasta Promotion Till 30 June 2013

We were delighted to be invited by Italiannies, a popular Italian themed restaurant chain, for a taste of their latest Festa della Pasta promotion which is available from now till 30 June 2013. The media launch was held at Italiannies, The Gardens Mall but the promotion is available at Italiannies outlets at The Curve, The Gardens Mall, Empire Shopping Centre, and Paradigm Mall in Klang Valley; and Gurney Paragon in Penang.



For the Lunch promotion (11.00am till 3.00pm), just add RM6 to your choice of pasta from the Festa della Pasta menu to enjoy a choice of either a salad (Insalata Verde), a dessert (chocolate brownie) or a glass of Pepsi.

As for Dinner promotion (6.00pm till closing), pay an extra RM16 on top of your pasta (from the Festa della Pasta menu) for a choice of an entrée (Gamberi con Aglio), a salad (Insalata Mediterranea) or a dessert (Italian Trifle). Sounds like a really good deal to me.

During the media launch, we were introduced to Mr Andrea Rossi, the Regional Manager of Italiannies and were served the four wines to go with the 8 pasta dishes for this promotion. There's the white wine of Alois Lageder Riff Pinot Grigio Venezie and Adesso Inzolla IGT Sicilia and the reds Alois Lageder Riff Rosso Vigneti Dolomiti and Adesso Nero D'Avola IGT Sicilia (RM17.00 each glass).





There was a demonstration on how to make fresh pasta. The chefs showed us how to whip up a plain dough and a spinach dough. Mr Andrea Rossi explained that the plain one is known as straw due to its colour whilst the spinach dough is known as hay.



Do note that for the dishes served, I've decided to use the photos provided by Italiannies as they were shot in individual portions where else we were served the sharing portion also known as "abbondanza" to emulate Italiannies' "A'more di Merrier" shared presentation menu concept. I've uploaded the shared portion photos on my Flickr album if you wish to do a comparison but of course mine didn't turn out as pretty due to the low lighting condition - read candlelight dinner :p

We started off with the 2 appetisers of Insalata Mediterranea, a Mediterranean salad of black olives slices, cream cheese, tomatoes, onions, rocket and romaine lettuce topped with grilled chicken breast; and Gamberi con Aglio, shrimps sauteed with black olives, tomatoes and red dried chillies which made this dish a tad too hot. If you like it hot, do mop up the gravy with the bread!

Next on we were serve a total of 8 pasta dishes from the Festa della Pasta menu. The first, Mussels & Clams Lombardi con Pappardelle (RM26.90), pappardelle pasta tossed with fresh clams and mussels cooked with white wine. Garnished with fresh herbs and chilli flakes. Paired with Alois Lageder Riff Pinot Grigio Venezie.



Tagliatelle con Salvia, Funghi e Popettine (RM22.90), handmade tagliatelle pasta sauteed with lemon and shiitake mushrooms served with homemade beef meatballs. Paired with Alois Lageder Riff Rosso Vigneti Dolomiti.

The other handmade pasta dish in the menu is Tagliatelle con Pesto al Pomodoro (RM22.90), handmade plain and spinach (straw & hay) tagliatelle pasta served with green pesto and tomatoes with grated Parmesan cheese and pine nuts. Paired with Adesso Nero D'Avola IGT Sicilia.

The next type of pasta shape is new to me, a fileja which is a longish and loose fusili pasta. Fileja con Pomodoro e Basilico (RM18.90), fileja pasta tossed with fresh tomato puree and cherry tomato, sprinkled with Parmesan and fresh basil. Paired with Adesso Inzolia IGT Sicilia or Adesso Nero D'Avola IGT Sicilia.

Cannelloni (RM26.90), cannelloni stuffed with spinach and artichokes served with homemade marinara sauce, rich bechamel sauce and topped with mozzarella cheese. Paired with Alois Lageder Riff Rosso Vigneti Dolomiti.

Paccheri con Ragu (RM18.90), traditional Italian beef sauce cooked with paccheri pasta topped with Parmesan cheese. Paired with Alois Lageder Riff Rosso Vigneti Dolomiti.



Tortellini con Salmone ed Aneto (RM26.90), spinach and ricotta filled tortellini pasta tossed in alfredo sauce with sauteed salmon and fresh dill. Top with rosettes of smoked salmon slices. Paired with Alois Lageder Riff Pinot Grigio Venezie.



Fusilli con Spinaci ed Alfredo sauce (RM22.90), fusilli pasta sauteed with chicken breast and spinach tossed in alfredo sauce. Chilli flakes and crispy spinach to garnish. Paired with Adesso Inzolia IGT Sicilia.



Out of the 8, my personal favourites are the Mussels & Clams Lombardi con Pappardelle as the pappardelle was cooked perfectly and went very well with the white wine sauce and shellfish; and the baked Cannelloni. I did a similar version recently but using Paccheri instead as I have plenty of Paccheri left over from a photo shoot. BoiBoi loved that a lot and asking me to make it again! It's really simple to make as I stuff the Paccheri with a beef ragu, layered with a white sauce and top them up with Mozzarella and Parmesan cheese before baking.

Lastly, we got on to a dessert of Italian trifle, made with layers of Mascarpone, ladyfinger biscuits and topped with dark chocolate powder and chocolate chips.



Do check out this Festa della Pasta promotion at Italiannies before it ends on 30 June 2013!

Capt'n Hook and I would like to thank the management and staff of Italiannies for such a wonderful Italian experience complete with live music by violinists, and Jaslyn of RAPR for the coordination and invitation.

Buon appetito!!!

Italiannies

Lot G75 & G76, Ground Floor, The Curve
Tel: +603 7728 1715

Lot S209, Second Floor, The Gardens, Mid Valley City
Tel: +603 2283 3675

G16, Empire Shopping Gallery
Tel: +603 5637 7259

Lot CF15 & 23, Level CF, Paradigm Mall
Tel: +603 7887 4677

Lot 1-31, Ground Floor, Gurney Paragon Mall, Penang
Tel: +604 228 9761