Hair
Beauty Chats: Everything you need to know about getting hair extensions, according to the duo behind Hair Architect

22.03.2022
By Redzhanna Jazmin

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From taking care of your extensions to the biggest misconceptions to look out for, the minds behind Hair Architect are answering all your burning FAQs

We can’t speak for all, but there’s something to be said about the sheer confidence a good hair day can instil in a person. Unfortunately, not everyone is blessed with a full set of luscious, long locks. That said, there is a silver lining: Good hair is easy to fake—with the right tools. Namely, all you need is a good, high-quality set of extensions to take your pony from zero to hero.
There’s just one catch: In this neck of the world, hair extensions are still considered taboo. Whether it comes down to misconceptions or cultural differences, there is a derisive sentiment surrounding anything deemed ‘unnatural’, especially in the beauty space.

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One particular local brand is acutely aware of this, and they’re hoping to make great hair days more accessible to all. Enter stage left: Hair Architect.
Founded by Carmen Chin and Katryn Haw, the brand is focused on crushing the stigma of wearing hair extensions while filling the gap in the market. With ambitions to become Asia’s leading trusted brand for hair extensions, Chin and Haw are championing the empowerment of their clientele one ponytail at a time.
We spoke with the duo to learn more about this novel industry and address some common misconceptions. Ahead, find out what you need to know about getting hair extensions:

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1. There are different types of extensions, but ‘natural’ doesn’t always mean better.
The two types are human (or ‘natural’) hair extensions and synthetic hair extensions. Obviously, human hair extensions are on the pricier side, costing anywhere from hundreds to thousands of dollars. On the other hand, synthetic hair can be more affordable, but also has an extreme variation in quality.
Don’t take this as a cue to write off synthetic hair, though—human hair isn’t always the best option. Hair Architect uses high-quality synthetic fibres for their extensions as they fare better in our local climate: “All our current ponytails are made from high-end synthetic fibres which are the closest thing on the market that resembles natural hair. They are silky smooth, lightweight and can be heat styled up to 140 degrees Celsius. We chose synthetic fibres for their incredible ability to hold a heat style for a longer period of time, even in extreme humidity, unlike human hair extensions which act as natural hair would.”

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2. At-home extensions are more convenient, but they may not look as convincing as professionally-installed extensions.
If you’re looking to temporarily switch up your look, at-home extensions are perfect for you. These can be installed and removed at any time, and don’t require any monthly touch-ups.
In fact, Hair Architect is working on branching out their at-home selection: “We are currently working on launching a new range of halo hair extensions which is a method of at-home hair extensions that is by far the most comfortable and easiest method of application on the market—it requires no glue or clips that damage your natural hair.”
That said, while at-home extensions are fun for a day, they may not look very realistic (unless you are very meticulous with application). So, if you are looking for a more permanent and professional-looking solution, it’s worth considering getting your extensions installed at the salon. However, just be aware that they can be high-maintenance—you’ll need to see your stylist on a monthly basis to keep them looking fresh.

3. You’ll need to give your extensions some TLC once in a while.
“Hair extensions do require some TLC once in a while—even for the ones you don’t wear daily,” says the duo. “If you are thinking of having professionally installed extensions, be prepared to up your hair maintenance game by a lot.
“Synthetic clip-ins are heaps more manageable as they aren’t as delicate as human hair and you won’t need to worry about over washing them or wondering what products you can use. A general rule of thumb is that you don’t need to use any styling or oil products on synthetic hair because the fibres won’t be able to absorb them.”

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4. Do your research beforehand to figure out which extensions will suit your needs.
“We would always advise people looking into getting extensions to first understand what is available in the market,” says Chin and Haw. “There are always new methods of extensions arising and choosing the right hair extensions comes down to your own personal hair goals. Whether it be wanting thicker or longer hair, something that you can wake up with and not have to trifle with to look presentable or just something that you can put in for a day or a night out and remove right after you get back home!”

5. Hair extensions don’t have to cause damage to your natural hair.
According to the duo, this is a common misconception: “It is important to always do your research before committing to a method of hair extensions. Any risk of damage can only be caused by poor application and lack of upkeep of the extensions. Here at Hair Architect, we’re always readily available to help our clients find the most comfortable and effective way to wear your clip-on ponytail that suits your needs. For clients who aren’t used to having extra hair, we advise you to try a low ponytail—by doing so, you won’t be able to feel the tension of the ponytail tugging on your hairline.”

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How to take care of your extensions, according to Hair Architect:
“Caring for your hair extensions can seem daunting, especially if you spent a bomb and half on them. Caring for synthetic hair extensions is generally straightforward. Because they come pre-styled, washing them can be tricky as you’d naturally want to rub, twist or wring them. All you would need to do is create a bath of water with a mild shampoo, soak it for a few minutes, rinse it out and hang it up to air dry.
“Human hair extensions are a lot more complicated to maintain. You don’t want to over-wash them because they don’t receive the same nutrients as the hair on your head, so you can risk drying them out. Also, in contrast to synthetic hair, if you have professionally installed hair extensions, you should never sleep with wet hair as this will cause tangling and matting, and could weaken the bonds that hold the extensions to your natural hair.”
“The best method to store your hair extensions is to make sure they are completely dry before storing them in a bag in a cool, dry place. If your extensions aren’t completely dry, you risk having mould or bacteria grow in them.”

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Food + Drink
Here are the winners of the 2017 World Whiskies Awards
Spirited away

16.04.2017
By Rachel Au

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The World Whiskies Awards is serious business where it’s an honour for distilleries across the globe to be chosen to compete, much less to actually win a category. Well, the winners have been announced and the list features brands from the US, Japan, Canada and the UK with the Japanese whisky proving it’s a serious contender in the industry. Check out the list below to see if your classic choice (say, like the Glenmorangie Lasanta or Ardbeg Corryvreckan) won an award or for a new drink to try.

World’s Best Single Malt: Craigellachie 31 Year Old

World’s Best Single Cask Single Malt: Chichibu Whisky Matsuri 2017

World’s Best Bourbon: John J. Bowman Single Barrel Bourbon

World’s Best Blended Whisky: Hibiki 21 Year Old

World’s Best Blended Malt: Johnnie Walker Green Label

World’s Best Single Pot Still: Redbreast 21 Year Old

World’s Best Grain: The Fuji-Gotemba Single Grain 25 Year Old Small Batch

World’s Best Rye: A.D. Laws Secale Straight Rye Bottled in Bond

Best Scotch Highland Single Malt: Glenmorangie Lasanta

Best Scotch Islay Single Malt: Ardbeg Corryvreckan

Best Scotch Island Single Malt: Talisker 10 Year Old

Best Scotch Campbeltown Single Malt: Glen Scotia Victoriana

Best Scotch Blended: Johnnie Walker Double Black

Best Scotch Grain: Loch Lomond Single Grain

Best Irish Single Malt: Teeling Single Malt

Best Japanese Single Malt: Hakushu 25 Year Old

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Beauty
Here’s how Clarins is changing the whitening revolution
One fruit is all it takes

29.02.2016
By Wei Yeen Loh

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BURO Beauty Empties Giveaway Week 2: Win up to RM4,500 worth of beauty prizes

Over-pigmentation, dark spots, dull skin—we wouldn’t bat an eyelid if you mentioned that these are common skin problems faced by some of us who are currently on a quest to achieving fairer skin. Because let’s be real, a perilous journey isn’t one without major life (or in this case, beauty) lessons to learn from. Lucky for us all, Clarins Research has stumbled upon one fruit that can save our skins, quite literally.

The miracle fruit in this conversation is the acerola fruit that hails from Brazil. When harvested early, the acerola fruit extract inhibits the action of proteins that trigger an overproduction of melanin. In simpler terms, you can now control the same proteins that cause hyperpigmentation to your skin. Apart from that, the acerola seed extract actually increases cell oxygenation by 18%, overall allowing for a more radiant and translucent complexion.

Naturally, Clarins has incorporated this wonder fruit into a new whitening serum that’s specially formulated for Asian women’s skin. Clarins New White Plus Pure Translucency Tri-Intensive Brightening Serum is targeted to preserve three key elements of even and translucent skin: contrast, colour, and clarity. Alongside acerola fruit and seed extract, the serum also has Lady’s mantle extract, Sandspurry extract, Vitamin C and biotin to leave your skin fair and even-toned with a healthy glow.

All the more the reason to jump on this Clarins’ new whitening bandwagon? Clarins is currently offering a nationwide promotion until March 13, 2016:
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*One per customer, while stocks last and excludes other promotions/best buy sets

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Beauty
The Full-Brow Solutions That Will Change Your Life
In just 15 minutes

05.07.2015
By Terry Saw

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Q: Cara D- and Lily Collins-worthy brows – is there hope for us?
“For women who naturally have sparse brows, chances are, you won’t have enough follicles on your brow area to grow out to Cara or Lily’s brow volume. Fortunately, you can always fake it with a brow gel that has microfibers, which adhere to the vellus hair (short, fine, barely visible brow hairs) to make them appear much fuller!”

Try: gimme brow, RM100
Q: Help! My brow hairs are falling off – what if they do not grow back?
“Thinning brows could be a result of a change in diet or a natural ageing process. If your brow hairs do not grow back, it’s not the be all and end all! Master the art of drawing your brows by starting off with a brow map; our 3-step custom technique is developed to find the perfect brow shape for your face.”
Q: What’s new in brow trends?
“We’re getting a lot of requests for straighter and fuller brows. Malaysian women love looking effortlessly gorgeous; so instead of having brows that looks drawn on, we recommend the brow tint. It’s like waking up with make up!
“Every brow is filled with vellus hair that, when tinted, can create fuller, thicker brows instantly. In addition to adding depth and dimension to the look, brow tinting can also add length to the end of a brow where our hair tends to be lighter and finer.”
Q: What’s the one thing most people take for granted about their brows?
“Most Malaysian women want the ‘natural look’, but natural does not mean untamed. Eyebrows bring balance to your face and frame your eyes. So shaping your brows is the easiest thing you can do to ‘open up’ your eye area and add instant lift to your look. At Benefit, we always begin shaping the brow from below. It instantly creates a more lifted look by removing the excess hairs that hinder the shape and weigh the eye-area down.”
Q: What’s your quick tip to fix uneven brows?
“Head straight to the pros and have them shaped – it only takes 15 minutes for a brow tint at a Benefit BrowBar – else, throw on oversized sunnies!”
Q: The worst thing you can do for your brows is…
“The most important thing any woman should know is how to find the right brow shape for her face. When brow shaping is done correctly, it defines your eyes and accentuates your features. Think of it as punctuation for your face!
“One of the most common ‘accidents’ women have is over-tweezing their brows. The good thing is, your brow hairs will grow back in a month or two. Pay the pros a visit to have them at least tidied up – and stay away from the tweezers if you’re not completely confident with using them!”
Q: Your 3 must-have brow products include…
“I like to use brow zings – it’s a wax and powder duo that adheres to both the hair and your skin. This is important when it comes to faking a shape that just isn’t quite there.

Try: brow zings, RM135
“For a quick fix, try Gimme Brow – it’s an effective brow volumnising gel infused with microfibers that work a treat on vellus hair. Brush through the brows with the spoolie to tame them and finish with High Brow, a soft brow highlighting pencil that is your instant brow lift! Apply the pencil under your brow following the arch and blend lightly and you’re done!”

Try: high brow, RM95

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Lifestyle
Chanel pledges 25 million euros to the restoration of the Grand Palais
From one Parisian icon to another

14.02.2018
By Su Fen Tan

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The Grand Palais des Champs-Élysées, recognisable at a glance by its large glass dome, is one of Paris’ most iconic monuments. It was built back in 1900 for the Universal Exhibition. Having withstood the test of time, the Grand Palais is set to undergo a historic renovation project led by architect Umberto Napalitano, allowing the architectural masterpiece to recover its original grandeur.

Backing this significant project as an exclusive sponsor is Chanel, a fashion house that has long pledged its dedication to support the cultural and artistic stature of Paris. The Grand Palais and Chanel also share a close bond: the historical venue have served as the backdrop for the House’s extraordinary Ready-to-Wear and Haute Couture show sets since 2005.

“For Chanel, the Grand Palais, and especially its exceptional nave where our fashion shows are held, is much more than a simple monument in the heart of Paris,” says Bruno Pavlovsky, Fashion President for Chanel. “Its remarkable architecture makes it a true source of inspiration and creation for Karl Lagerfeld. This Parisian institution has a universal vocation, and we are proud and delighte to accompany the Grand Palais and its President, Sylvie Hubac, in such an ambitious restoration and renovation project.”

Through its exclusive and historic sponsorship, Chanel will contribute 25 million euros to the restoration and renovation of the Grand Palais. The project will begin in December 2020, with a partial reopening scheduled for the spring of 2023.

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Buro Loves
From BURO’s Beauty Desk: 6 New products we’re loving this month (and worth every cent!)

11.07.2020
By Rachel Au

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Last month, Wei Yeen Weighs In on her beauty favourites for June. Since then, we’ve tried out a couple of new products and we decided to share it with you too! Some skincare, a hydrating lip balm and a fragrance—it’s a whole new month and you (and your beauty needs) deserve a little treat. Alternatively, you can also check out this list of beauty products that’s perfect for a well-deserved self-care session this weekend.
Sulwhasoo First Care Activating Serum, RM199 (30ml)

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“After trying the new fifth-gen Sulwhasoo First Care Activating Serum (FCAS), however, I’m pleased to report that it has succeeded where no other serums have (yet). The Korean brand claims with the usage of one bottle (60ml in eight weeks), you’ll notice your skin improve by about 146 per cent. Well, I’m halfway through and my skin definitely looks more soft and radiant. The star ingredient: The Jaum Activator, which is developed from five key medicinal plants in Korean traditional medicine. Despite being touted as an anti-ageing boosting serum, we’re never too young to start, especially when the FCAS addresses all skin concerns such as hydration, translucency, wrinkle reduction, enhancing the skin’s regenerative power and protective barrier. Beyond that, it’s great for awakening the senses and relaxing the mind too. After pumping it two times onto my palms, I rub and warm them before cupping my hands together to inhale the herbal aroma. Then, I gently pat the serum all over my face before applying moisturiser. Now, I actually look forward to doing my skincare routine, day and night.
“Tip: You can also add the serum to your moisturiser or foundation when you’re in a hurry.” — Rachel Au, editor

La Mer The Eye Concentrate, price N/A

“Late nights and constant exposure to blue light aren’t doing much for my tired eyes, so La Mer’s new Eye Concentrate was definitely a welcoming (and soothing) treat. If you’re a longtime fan of their bestselling Eye Concentrate, this new formula is right up your alley. It now comes with triple the dose of the Concentrated Miracle Broth and ‘The Clarity Ferment’ (molasses and kelp from Jeju Island) to help with brightening dark eye circles and ironing out those fine lines and wrinkles around the peepers.

“Extra points go to its cooling applicator to depuff the eye area (tip: keep it in the fridge—your eyes will thank you later).” — Loh Wei Yeen, deputy editor
Drunk Elephant E-Rase Milki Micellar Water, RM122

“A micellar water that doesn’t sting the eyes, leave a sticky residue, or require rinsing? Sign me up. Drunk Elephant’s latest makeup remover is a winner for all the reasons above. It’s formulated at a pH of 5.0 and made with ultra-mild micelles, vitamin E and antioxidant-rich, non-fragrant plant oils, so you can trust that it’s not going to strip your skin’s natural oils. If you want something that actually removes waterproof eye makeup easily (without excessive rubbing/tugging), try this out.” — Loh Wei Yeen, deputy editor

Bernard Cassière The Boosters, from RM419

“If you find that your skin lacks lustre despite all the TLC you’re indulging in, try incorporating skincare into your makeup (or moisturiser). I like to add a few drops of Bernard Cassière’s Boosters in my face cream and/or foundation to ensure my skin looks glowy under the layers of makeup. Opt for Bamboo Tears if you need major hydration, Nutritive Pears for skin firmness, or the New Skin Essence to improve skin renewal.” — Loh Wei Yeen, deputy editor

Fresh Sugar Hydrating Lip Balms (limited edition), RM78

“Matte lipsticks are often a good idea until it starts drying out your lips. I, for one, unfortunately, have such #firstworldproblems. My solution is to first apply lip balm and incidentally, my recent favourite is Fresh’s latest new and limited edition Sugar Hydrating Lip Balms. Infused with moisture-retaining sugar and an emollient oil blend of apricot kernel, black currant seed, and grapeseed, the product, as always, does the trick. What’s different is the three new tropical flavours: Watermelon, Blood Orange and Lime Mint. The last one is my favourite—reminding me of a breezy afternoon at the beach with a cocktail on hand.” — Rachel Au, editor

Burberry Her London Dream, RM367 (100ml)

“Miss the familiar heartbeat of London? Well, Burberry’s Her London Dream might just evoke fond memories as well as set you in the mood to seize the day. Modern yet romantic, radiant and sparkling, the fragrance starts off with ripe top notes of lemon and fresh ginger before dwindling down to its romantic heart of peony and rose accord.” — Rachel Au, editor

 For more beauty picks and tricks, head over here.

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Technology
Review: 5 Cameras to consider for a road trip
Through a viewfinder

21.09.2016
By Rachel Au

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As we live in the age of Instagram (and its Stories), Snapchat, and Facebook, we become automatically reliant on our nifty everyday partner, a smartphone—even when we travel. But there is something different about using the traditional camera, be it a point-and-shoot or a DSLR or even an instant one—and we don’t mean just the specs. If you share our sentiments and have been pondering which camera to choose, this review roundup of the ones we tested out during our #BuroRoadTrip might finally settle your thoughts.

Cai Mei Khoo, Editor-in-Chief: Sony RX100 IV
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The Sony RX100 IV camera pretty much got the job done, although, at times during the day, some of the photos seemed a bit overexposed while on Auto. Built as an extra camera for on-the-go professional photographers with a passion, suffice to say that some technical knowledge is still required to capture that perfect image. However, as we spent a lot of time eating during our #BuroRoadTrip, I found the preset functions like the one for Food to work really well—colours were clear and crisp, and details really stood out. This is perhaps thanks to the super fast Anti-Distortion Shutter which is specially designed to capture extremely fast motion without any image distortion. Being one of the first Cyber-shot cameras equipped with the 4K (QFHD 3840×2160) movie recording feature, the video quality is also satisfactory. As with most compact cameras, if not all, the Sony RX100 IV camera comes equipped with Wi-Fi although I had some difficulty in transferring photos onto my iPhone even though the camera showed that my phone was connected. A colleague commented that the camera was slightly heavier than expected but it didn’t bother me too much.

Gwen Ong, Deputy Editor: Leica D-Lux
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Since the advent of smartphone, my digital camera has not been utilised much, if at all. I like travelling light and the idea of lugging one too many devices around doesn’t appeal to me. But I must say, there are times when a smartphone doesn’t do justice in capturing the scenery before my eyes. And these are the moments when a camera is still the best tool to get the job done.
During our recent #BuroRoadTrip, I find the Leica D-Lux is a handy one to carry around. It is compact enough with nifty functions for when you’re on the go. The D-Lux features easy-to-use modes and a range of filters that makes it an efficient device to capture impressive images with fast shutter response. It doesn’t take longer than five seconds to point and shoot. Photos appear good with balanced exposure, while the resolution/details are sharp and focused. I like how the macro focus allows me to shoot up-close from a mere 3cm away. The D-Lux performs well in this setting where the subject is centrally and beautifully captured with a ‘bokeh’ (or out of focus) effect in the background.
One feature that stood out for me is the built-in electronic viewfinder, which helped greatly when we were outdoors hunting for the best food, art murals and scenic attractions. Under the sun, the D-Lux’s 3-inch screen tends to suffer from bright and reflective conditions, and it isn’t touchscreen sensitive. All in all, the Leica D-Lux is fast and responsive; perfect for capturing those travel moments to look back at and laugh.

Rachel Au, Lifestyle Writer: Olympus Pen-F
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As an owner of an Olympus OM-D, I was ecstatic to try out the Olympus Pen-F as it was really a tough decision to choose between the two when I bought my camera. And after giving it a whirl, I’d have to say I wish I could own the Pen-F as well. With a gorgeous vintage-inspired body, it’s not just for the good looks as it delivers equally beautiful shots with vivid colours that require no post-editing and a dreamy depth of field—and this is just in Auto mode. Although this comes as no surprise as it’s the model with the highest resolution of all the Olympus cameras (at 20MP with Micro Four Thirds sensor combined with in-body image stabilization).
As mentioned, the Pen-F isn’t just a pretty camera. It sticks true to its inspiration. For fans of the vintage effect of old school film, there’s a fully customizable in-camera colour control for you to toy with and see the results before you click the shutter. In contrast, it has built-in Wi-Fi and an AF Targeting Pad on its screen so you can touch it to set a focus point as well as to snap—almost like a smartphone. Overall, it was truly a joy to carry around the Pen-F during our #BuroRoadTrip. Every shot was satisfactory, it was easy to use, and (please don’t judge), it was a great prop for flatlays too.

Su Fen Tan, Writer: Nikon 1 J5
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After the #BuroRoadTrip, I took a slight detour from work for an island getaway in Langkawi. The weather was too devastatingly gloomy for my holiday but it certainly gave the Nikon 1 J5 a challenge; one that it gracefully accepted and succeeded. After all, this was a camera that was made to have faster shutter speeds and enhanced low-light capabilities with High ISO Noise Reduction, which means you can shoot up to ISO 12,800 and still get clear, crisp images with all the fine details of the picture still intact. The Nikon 1 J5 is also a fun-sized camera—it’s small and light, perfect for travelling—that makes taking pictures so easy, especially with the built-in Wi-Fi and 180° tilting touch screen. I could instantly transfer the picture perfect photo to my phone (and Instagram it) and almost every angle (and selfie) is possible. Now that makes a perfect travelling partner.

Alyssa Lee, Editorial Assistant: Canon EOS M10
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The Canon EOS M10 is an entry level mirrorless, which means it promises DSLR quality and features in the compact body of a point-and-shoot. The 15-45mm kit lens was actually perfect for a roadtrip like ours where capture-worthy moments could quickly flip from sprawling landscapes and wide shots to macro shots of tantalizing meals.
Controls on this device are minimal. Dedicated aperture priority, shutter priority, and manual control options were missing from the top dial and had to be accessed through the menu button making it quite a hassle to switch between modes despite a perfectly responsive touch screen. Although I prefer tinkering with manual controls, shooting on auto delivered pretty well-exposed and clean shots with only slight noticeable vignetting.
For those interested, this camera has a handy flip-up screen that is ideal for perfectly framed selfies or vlogs, and built-in Wi-Fi for seamless transfers between the camera and a smartphone. Is it roadtrip-ready? The answer is a respectable ‘yes’.

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Collections
LOOKBOOK: Chanel Métiers d’Art 2021/22 show

10.12.2021
By Kelly Lim

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Music
Music reinventions: Artists who changed genres
A little change doesn’t hurt

18.01.2016
By Buro247

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Coldplay
Coldplay’s journey to the pop side has been a rather gradual and nearly tumultuous one, but when they ditched their original signature gloomy alternative rock sound, they did it with a bang. It’s like as if their 2014 album Ghost Stories was filled with anthems saying goodbye to their “Yellow” days, because 2015’s A Head Full of Dreams came out as a full pop album. Unfortunately, it may be Coldplay’s last… for now.

Maroon 5
The moment Adam Levine became more famous than his band Maroon 5, it was only natural that the band would head down the pop road, from their earlier funk-inspired alternative rock days that pushed them to fame. But long before that, the original four members – Adam, Jesse, Mickey and Ryan – were called Kara’s Flowers, where they did garage rock that would have fitted right into the likes of late 1990s teen rom-coms.

Skrillex
Now known to many as the populariser of dubstep, Skrillex’s dark, long hair and pasty complexion doesn’t just stem from only coming out at night to play his party music. Way before he started winning Grammy awards, Skrillex – whose real name is Sonny John Moore – was part of the post-hardcore, screamo band From First To Last, where he was on the lead vocals and guitar.

Snoop Lion
Just when you thought XP only upgraded you in video games, Snoop Dogg levels up into Snoop Lion. This was way back in 2012, but Snoop Dogg’s transformation didn’t just come out of nowhere. It is reported that a Rastafarian priest rechristened him as Snoop Lion, but this reincarnation probably had a lot to do with the rapper’s first reggae album titled Reincarnated. By the time 2015 rolled around, his music went back to hip-hop, but the name seems to have stayed.

Gwen Stefani
Every other girl in the 1990s probably wanted to be Gwen Stefani. The frontwoman of phenomenal ska punk band No Doubt, Stefani was not only really cool – she sang about girl power and all that jazz. The band’s hiatus and Stefani’s solo career is widely known, as Stefani went on to record two equally phenomenal albums (with a third set to come out this year) that were full-blown pop, filled with ethnic pop culture and lots of polished glam.

Katy Perry
Long before Katy became a “Perry,” she was Katy Hudson, a young American singer-songwriter debuted a Christian gospel music album. That is all we have to say.

Nelly Furtado
Nelly Furtado is a name that fades in and out of the commercial music scene, but that’s because she’s probably in the midst of another reinvention of some sort. Many of us who are in our late 20s onwards would remember her fluffy, vanilla tune “I’m Like a Bird” flooding the airwaves. Her sophomore album Folklore was no different. But when 2006 rolled around and she Loosened up with “Maneater,” Furtado turned into a prowling hip-hop femme fatale that hasn’t quite gone away yet, at least since we last heard of her from 2012’s The Spirit Indestructible.

Sugar Ray
Sugar Ray may be a name from the past, but we’ll always remember them for the likes of all the teenage rom-coms in which many of their happy-go-lucky vanilla rock tunes appeared. Turns out they had began their career as a punk rock band. However, the change of genre was probably a good move, as their albums following their debut managed to produce some rather memorable singles such as “Fly,” “Someday,” and “When It’s Over.”

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Accelerate your party vibes with DJ Ron Carroll during the KL City Grand Prix
Step on it

25.07.2015
By Buro247

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7 Things to do in the Klang Valley this weekend: 15 & 16 July 2023

The City Grand Prix is speeding its way to Kuala Lumpur from 7-9 August and bringing a party with it. DJ R.O.N.N, also known as Ron Carroll will be flagging off the week-long celebration at the ‘KL City GP at the Top’ party at Marini’s on 57 on 7 August.

Having worked with world-famous producers such as Erick Morillo, Roger Sanchez, Bob Sinclair, David Guetta, and Steve Angello, Ron Carroll has also made music with the likes of Swedish Mafia House and Axwell. Carroll performs at some of the largest electronic dance music festivals in the world, like the Loveland Festival and Sensation in Amsterdam.

The party continues all week with DJ Miss Lynn Trax and DJ Gilbert & M Gun. With KL City GP-inspired cocktails, an amazing view and even better music, it’s a party not to be missed.

Make your reservations by emailing [email protected] or call 03-2386 6030. Marini’s on 57, Level 57, Tower 3 Petronas, Kuala Lumpur City Centre, 50088 Kuala Lumpur. www.marinis57.com

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An afternoon with Cape Mentelle’s Estate Director, Cameron Murphy
Through the grapevine

21.10.2016
By Buro247

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Comfortably nestled amidst the plush tufts of a Chesterfield at Lavo (a newly opened restaurant by the Tropicana Golf and Country Resort), we balanced a glass of wonderfully crisp Sauvignon Blanc Semillon in one hand while we readied our questions for a tête-à-tête with Cameron Murphy—the man who orchestrates the moving gears at Margaret River’s pioneering winery, Cape Mentelle.
As he spoke of the dreamscape he calls his office and home, we quickly pushed out the faint resentment of the standard artificially lit and air-conditioned offices we camp in five days a week and went on that trip to the coastline of Western Australia with him.

Cape Mentelle sounds absolutely incredible. What is it like working and living there?
I’ve worked with Cape Mentelle for 11 years now but I moved over full time a little over two years ago. It’s amazing. The nearest traffic light is 60km away, so traffic jams are never a problem. I’m very lucky to live down by the beaches, just a few minutes from the vineyards and the office—it’s great natural environment, a great lifestyle.

Besides being a coastal paradise, the Margaret River is a very special place for viticulture too. Tell us how the surroundings affect the wine produced by Cape Mentelle.
The wine we make is really a reflection of the environment. The French refer to it as terroir—a magical combination of climate, terrain, soil and how the grapes react to that. We’re so lucky at Margaret River to have a unique wine paradise that is surrounded by the ocean on three sides. This moderates the climate—giving us wonderful warm days but very cool nights when the sun sets behind the Indian Ocean. This means we have beautiful ripeness of the fruits during the day but at night, they get to rest for that splendid acidity. In our 50-year history, there’s only been one less-than-ideal vintage. In Australia, it’s perhaps the most consistent wine region.

Digressing a little, I may or may not have tried to sign up for a movie under the stars at Cape Mentelle whilst at work the other day. What can people expect during their visit to the area?
Hospitality and tourism are really a big part of the winery. Cape Mentelle has got a fantastic cellar door and also an outdoor cinema, which we run through the summer nights. We have about 12,000 people visit during the warmer months and over 90 nights, we screen movies underneath the stars by the vineyards.
So, it’s not just perfect for wine, it’s perfect for visitors too! There are great beaches, restaurants, and the area is made up of many national parks. If you’re lucky, you might even catch glimpses of the whales south of the Cape during their migration journey. It’s just an amazing environment to visit and on top of all that you have the benefit of 110 wineries on your doorstep.

So, what’s a typical day of work as the Estate Director at Cape Mentelle like?
My day to day is fairly mundane compared to the exciting things that happen in the vineyards. It’s a lot of communication with our offices, the technical and distribution teams, working with administration and finance, plus the local regional committee and board at the Margaret River Wine Association. It’s very busy, but really I would split my day probably half the time with markets, half with the local teams and coordinating the business overseas as well.
My responsibility overall is the profitability and success of the business—that means travelling the world and talking about the wines because selling wine is just as important as making wine.

Would you be able to walk us through the portfolio of wines Cape Mentelle offers and highlight some of your star players?
We actually make about 15 wines but some of those are exclusive to the cellar door. In terms of the export market, our most successful wines are our Sauvignon Blanc Semillon and our Cabernet Merlot blends. These have been leaders in each of their respective markets both in Australia and internationally since they came about.
From there we go into our gold label tier of wines, and in that we have really unique expressions of the best Margaret River Chardonnay and Shiraz. Our top icon wine, a predominantly single vineyard Cabernet Sauvignon has always been rated in the country’s top 10 cabernets. In fact, it’s been listed in Langton’s (Australia’s definitive fine wine bible) top 34 wines in Australia.

The general rule of thumb is red with meats and white with seafood. Would you agree, or in your expert opinion, can the rules be bent a little?
Look, as a general principle that’s a pretty safe bet but I’ve got to admit especially in Asia I’ve had some amazing food matches with our top Cabernet Sauvignon. A fish dish would typically go with white but something like cod that has that beautiful firm robust flavour, when matched with some heavy sauces, the rules can be bent. The reason why red wines tend go so well with meat is that the tannins in red wines love to bond with proteins. Sometimes it’s better to think red wine and protein; it doesn’t necessarily have to be red meat.

If you could only bring one bottle with you for a Malaysian feast, which would it be?
For me there are some golden rules particularly in Malaysia, where there’s such fantastic spicy food. I think sometimes heavily spiced food or food with a lot of chilli can clash with the fine tannins of a great cabernet. So, if I could only take on bottle, it would actually be the Sauvignon Blanc Semillon. It has this beautiful citrusy character to it; it’s really well balanced and loves aromatics like garlic, chilli, ginger, galangal, tamarind, lemongrass, kaffir lime, and those rich Malaysian spices.
The climate is also really important to consider in these warm environments. It’s good to have a wine that is fresh and crisp, not cloying and not too heavy. A beautifully chilled glass of Sauvignon Semillon for me is the ultimate match.

We can’t ignore that sustainability is the hot topic at the moment and is what will ensure a future in many industries. How crucial is sustainability at Cape Mentelle and in the world of viticulture?
Sustainability is vital. We were the first winery in Western Australia receive Entwine certification—an industry certification that recognizes best sustainable practices. Our winery is 100% water self-sufficient, which means we don’t bring in any water. All the water used is recycled through a series of natural dams and filters. After we finish pressing our fruit, the grape marc (grape skin) is mixed with hay and different material and used again as compost. It’s a virtual cycle.
Being pesticide and herbicide free, we have free range guinea fowl and geese in the vineyards, which eat the insects. While we’re not certified organic, we certainly use a lot of the practices. Viticulture is essentially farming, we believe the more natural you can be, the less intervention, the better. Really, that’s our mantra.

Finally, when someone buys a bottle of wine by Cape Mentelle, what should they expect? In other words, how do you ensure consistency and excellence in your products?
Quality is first and foremost on our mind. Seeing as Margaret River is not a big wine region, we have spent a lot of money to focus on growth through quality instead of volume. We actually sell on a very large component of our fruits every season that doesn’t meet the very best grade; so, keeping only the very best fruit is one of the key parameters of maintaining our position as market leader in many of our styles.
People are very important to us; so besides technology, we invest very heavily in training and recruiting the very best teams and winemakers. We also are very lucky being part of the Moët Hennessy group in that we have great sharing between the wineries around the world. It’s also fantastic to be back in KL, to be able to share our wine with people.

“That’s what’s wine is about, it’s about sharing.”
Indeed, it is.

We were guests at a specially curated wine pairing degustation that showcased the unparalleled finesse of exquisite Cape Mentelle wines paired with exceptional food by Lavo. Fortunately enough for us, the interview was done prior to the decadent meal. Peruse the gallery below to see how we were kindly wined and dined to a blissful stupor.
{insert gallery tpl=”slide-freesize.tpl” id=”Cape Mentelle Degustation Lunch” rid=”4512″ order=”a_tstamp”}
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Food + Drink
Eats-A-Review: Yun House, The Chow Kit Kitchen, and Quan’s Kitchen

29.09.2020
By Ronn Tan

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Put your hands up if you love food! Alright, you can put them down now. Welcome to Eats-A-Review—a monthly food review column from BURO Malaysia. The premise is simple. We review cafes and restaurants; and we talk about the best dishes from the respective establishments.
In the September edition of Eats-A-Review: we checked out Yun House (Four Seasons KL), Chow Kit Kitchen & Bar (The Chow Kit), and Quan’s Kitchen (Four Points by Sheraton Chinatown).
1. Yun House, Four Seasons Kuala Lumpur

Chinese food is comfort food in my books, and Yun House’s refreshed menu of dim sum delights and dishes was a treat. It started with the Chef’s Special Combination Platter: steamed wanton with crab roe in Szechuan style; crispy spring roll with foie gras; and steamed dumpling with fish roe. If anything, Yun House is reminiscent of meals at grandma’s—they really know how to feed you with its sizeable portions.
Next came the steamed xiao long bao in fish broth, which was yet another step up from the usual xiao long bao one might be used to. The broth was thick with rich flavour and while the dumpling skin was a tad thicker than I would have preferred, it did pair nicely with the broth in a spoonful.

Ying Yang crispy prawns with wasabi aioli and salt-cured egg yolk, as a whole, was definitely my favourite dish of the afternoon. Using juicy, fresh and big prawns, it was an interesting clash of bold flavours, yet each stood well on its own. Then again, I’m a sucker for salted egg anything. The braised Inaniwa noodles with fresh crab meat and preserved vegetables was another nostalgic nod with a generous smash of crab meat on top and a tinge of rice wine, it was the right savoury ending.

However, the dessert duo might be the one that attracts more patrons (and their Instagrams). Plated on a birdcage-like contraption are a baked bird’s nest egg tart (looking like a luxurious nest indeed) and passion fruits sorbet placed within a passion fruit itself (resembling a red egg). Sweet endings are made of Instagram-worthy desserts, after all. — Rachel Au, Editor
For more information or to make a reservation, visit their website.
2. The Chow Kit Kitchen & Bar, The Chow Kit

Although it has been a year since I stepped foot in The Chow Kit, I’ve always heard amazing things about the hotel. Listed as one of the best new restaurants to try in Asia Pacific this year by CNN (Cable News Network), The Chow Kit Kitchen & Bar has successfully cemented a reputation for itself despite having only been opened for a year. On 16 September 2020, they launched a whole new menu that’s curated by Chef Juwahir Mustafa (or Chef Ell)—featuring Malaysian classics drawing from the north and south of the country.

The menu is extensive but definitely filled with unique yet recognisable concoctions—including Pegaga Salad (pegaga leaf tossed with spicy dried shrimp serunding, grilled shrimp, and calamansi lime dressing) and succulent Chicken Satay grilled on a charcoal fire (you can also go for beef or tofu options). What I love best about the Pegaga Salad is how light and refreshing it is. While it is a tad too spicy for me (yes, I’m sorry I’m not Malaysian enough), the heat complemented the citrusy undertones of the appetiser perfectly. I’d even go out of the way and say that this is the ideal opener to most (if not all) meals. Remember to have a bottle of water by your side, if you’re anything like me.

The Chow Kit Kitchen & Bar’s new menu includes signature dishes that require advance booking, such as Claypot Curry Fish Head and Signature Chilli Crab. However, if you didn’t make a booking, fret not—there are other amazing dishes to try. The Kambing Kuzi (braised five-spiced Australian lamb shoulder with cashews and black raisins) is everything a food lover could ask for. Cooked amazingly tender and spiced adequately, you get a palatable and ambrosial aftertaste with every bite. I’d prefer a stronger and more intense flavour profile but all you have to do is pair the lamb dish with the crunchy and fragrant Nasi Ulam for an amalgamation of gastronomic dimensions.

Another main that I had the opportunity to try is the Ikan Assam Pedas—yes, another spicy dish. The Golden pomfret is served in a spicy tamarind broth with ladies finger, ginger flower, and laksa leaf. Although true to flavours I grew up experiencing, I do think that the broth is a tad too mild. Apart from smelling divine, the meat was prepared exquisitely tender and is actually really good on its own. While you’re there, experiment for yourself and see if you prefer the fish with the Assam pedas broth or without. It’s the latter for me. — Ronn Tan, Lifestyle Writer
For more information or to make a reservation, visit their website.
3. Quan’s Kitchen, Four Points by Sheraton Kuala Lumpur Chinatown

While Jann has cemented quite a reputation of its own with special cocktails inspired by Chinatown and its legacy, Quan’s Kitchen deserves a spotlight too—for its setting and of course, culinary offerings. With the recent reopening of the hotel, Quan’s Kitchen also has a whole new menu called Nourish that’s customisable. Available for dine-in, takeaway, and delivery, Nourish consists of seven Asian and seven Western chef-crafted meals made using freshly sourced local ingredients from organic farms and sustainable fisheries. They are all priced at RM33 nett each and the menu is perfect for a lunch time meal.

A must-try is the 48-Hour Sous Vide Beef. I paired my main with Kon Loo Noodles and sambal squid. Adequately briny and delectable, my favourite thing about the beef is how supple it is. It’s soft and inviting; perfect when eaten on its own but also goes really well with the noodles. Another option on the menu is Dry Rubbed Crispy Duck Confit—paired with dry laksa noodles. While the noodles are a tad too moist (yes, it’s the “m” word) for my liking, I really enjoyed the spices infused in the duck confit. The flavour profile is mellow but saccharine enough. Don’t forget to check out the banana cake with caramelised bananas and Pan Seared Salmon too. — Ronn Tan, Lifestyle Writer
For more information, visit their website.
Have you tried any of these places yet? If you have, share your thoughts with us! Take a look at the previous list here or stay tuned for the next edition of Eats-A-Review in October!

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Food + Drink
4 Delicious chia seed recipes that are perfect for Ramadan
Happy fasting

08.06.2016
By Rachel Au

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Fasting doesn’t just reward you spiritually, it offers a range of health benefits too—if done right, of course, and that includes your food choices. From better weight management to lowered blood lipids and blood pressure to improved blood sugar control, it’s possible by planning your sahur and buka puasa meals to include complex carbs, lean protein, high-fibre grains, veggies and fruits, low-fat dairy and healthy fats; all so that the energy from them will be released slowly and steady while ensuring your body gets all the vitamins and minerals it needs.
One good tip is to add superfoods to your food intake, and chia seeds, for example, come highly recommended as they contain heart-healthy Omega-3, protein, fibre, antioxidants and essential nutrients such as calcium, magnesium and vitamin B3.
“With its nine essential amino acids, chia seeds are considered the ‘complete’ protein. Combine that with its high fibre content (10g per two tablespoons), chia seeds give you long-lasting energy throughout your fast, making it ideal for sahur. Just add a tablespoon to your food or drink, and you’re good to go,” says Hendry Cheah, founder of Spoon Health.
Together with Rawsome, Spoon Health has shared four easy delicious recipes using chia seeds that you can try during (and after) Ramadan.

Strawberry chia seed jam
Make a big batch of this at the start of Ramadan, and enjoy this at every sahur with whole wheat bread.

Ingredients
500g fresh strawberries (or ½ fresh + ½ dried)
2 tbs chia seeds
1/4 cup pure maple syrup (or sweetener of choice), or to taste
Elderflower cordial (optional), to taste

Method
1. Chop strawberries into cubes and cook on medium heat with maple syrup and elderflower cordial. Stir occasionally, until soft.
2. Carefully mash with a fork until it reaches the consistency of your liking.
3. Stir in the chia seeds, and cook for another minute.
4. Remove from heat, and let it sit until it becomes thick.

Coconut chia seed pudding
A delightful sahur and buka puasa treat.

Ingredients
200ml coconut milk
2½ tbsp chia seeds
2 tsp honey (or gula Melaka/sweetener of choice)
1 knot of pandan leaf
2 mangoes, cubed

Method
1. Mix coconut milk, honey and chia seeds in a bowl.
2. Stir until smooth, and add pandan leaf. Keep in the refrigerator overnight.
3. Remove pandan leaf from pudding.
4. Serve pudding chilled, with cubed mangoes.

Cashew Chia
Snack on these post-iftar, to sneak in more chia goodness.

Ingredients
2 cups raw cashew nuts
1 tbs chia seeds
½ tsp salt
1 tsp chilli flakes
2 tbs Thai Chili sauce
Method
1. Preheat oven to 140˚C.
2. Spread cashews evenly on a baking tray, and place in oven. Bake for 10 minutes.
3. In a large bowl, mix chia seeds, salt, chilli flakes and Thai chilli sauce together.
4. Once the cashews are ready, toss them into the bowl and mix well.
5. Bake for another  2 minutes or until golden brown.

Chrysanthemun Chia Tea
A calming, yet refreshing drink after a day of fasting.

Ingredients
Dried chrysanthemum blooms
1 tbs chia seeds
Boiled water
Sweetener of choice, to taste

Method
1. Steep a few dried blooms in a cup of boiled water for a few minutes.
2. Add chia seeds and sweetener of choice.
3. Serve hot or cold.

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Prada is going fur-free

Style
Prada is going fur-free

23.05.2019
By Joan Kong

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Prada Group has announced that its brands—Prada and Miu Miu—will be going fur-free starting from the Spring 2019 womenswear collection. This decision came after discussions with Fur Free Alliance, an international coalition of over 40 animal protection organisation, which initiated the meeting with the Italian fashion house’s head designer, Miuccia Prada.
In a statement by the brand, Miuccia Prada says “The Prada Group is committed to innovation and social responsibility, and our fur-free policy-reached following a positive dialogue with the Fur Free Alliance, in particular with Lega Anti Vivisezion (LAV) and the Humane Society of the United States (HSUS)-is an extension of an engagement. Focusing on innovative materials will allow the company to explore new boundaries of creative design while meeting the demand for ethical products.” As for the existing fur products, instead of destroying the inventory by burning them, the brand said “the inventory will be sold until quantities will be exhausted.”

Other brands that have gone fur-free in the past few years include Bottega Veneta, Burberry, Chanel, Coach, Diane von Furstenberg, Gucci, Jimmy Choo, Michael Kors, Versace and more.

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Watch Louis Vuitton AW16 live

Fashion
Watch Louis Vuitton AW16 live
#LVAW16

08.03.2016
By Buro247

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Couture wedding gowns that will make you feel like a fairytale princess

Wind down hump day with Nicolas Ghesquiere’s ninth collection for Louis Vuitton. Last season took us on a quick trip to cyberspace and we’re super excited to see where Ghesquiere brings us to next.
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Beauty
The Kardashians are collaborating on a fragrance, Meghan Markle gives her signature hairdo a ’60s twist and more beauty news

04.11.2019
By Wei Yeen Loh

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In the headlines this week, Kim Kardashian West is launching a trio of scents in collaboration with her sisters, Meghan Markle gives us yet another iteration of her favourite hairdo, celebrities are taking their Halloween makeup to greater (and spookier) heights, while brands including Jo Malone London and M.A.C Cosmetics have got something special lined up for the upcoming holiday season.
The Kardashian sisters collaborate on a new fragrance

Kim, Khloe and Kourtney Kardashian have teamed up to create a trio of fragrances that are each inspired by their own favourite scents. The KKW Fragrance Diamonds Collection is the second time that Kim Kardashian West has collaborated with her family member(s) on a fragrance—the first was also a trio of lip-shaped perfumes that she had co-released with Kylie Jenner.
“Working with my sisters for this collection was nostalgic. Fragrance is so personal, so being able to create my own scent from start to finish was an exciting experience,” says Kourtney in an Instagram post. “I wanted to create a vibrant one that matches my classic, playful vibe. The combination of Golden Berries, Jasmine and Vanilla is refreshing.” The collection drops this 8 November.
Celebrities are killing the beauty game this Halloween

Celebs have taken Halloween costume parties to a whole new level with more than one full look this past week (Kim Kardashian West and family, we’re looking at y’all). From Gigi Hadid’s spot-on take on The Mask to Bella Hadid’s perfect cat-eye to match her Catwoman costume, check out our favourite A-listers’ makeup Halloween beauty looks here.
La Mer teams up with Mario Sorrenti and daughter on a special campaign

Renowned fashion photographer Mario Sorrenti and daughter Gray Sorrenti have lensed La Mer’s new ‘Edge of the Sea’ campaign. The first-ever collaboration has resulted in a compelling visual and vocal narrative of the father-daughter duo’s summers by the sea—black and white photography along with an interactive experience on the official website. The duo also lend their artistic interepretation to the iconic Crème de la Mer with two new designs inspired by the same photography from the campaign.

Meghan Markle updates her updo

It isn’t news that Meghan Markle’s favourite hairdo is an updo (check out all the variations of her go-to look in recent years here), but most recently, the Duchess of Sussex debuted yet a new way of wearing her hair up. At the One Young World Summit last week, the duchess replaced her signature chignon with a textured French twist coupled with face-framing strands—reminiscent of a ’60s retro beehive but with a contemporary twist.
Jo Malone London’s holiday collection is a #ScentedSpectacular one

Get your gifting needs settled this festive season with Jo Malone London’s new holiday collection, A Scented Spectacular. A recent sneak peek at the full lineup of gift sets at Mid Valley Megamall proved to be, quite literally, a magical experience to boot—with a magician whipping out his best tricks to gift stamping and wrapping stations for a personalised experience.
Shop your pick at all the Jo Malone London stores now—our favourites include a luxurious Advent Calendar (RM2,200) filled with 24 scented surprises, new holiday colognes Rose & Magnolia and Orange Bitters (100ml for RM550), customisable Christmas crackers and more.
M.A.C Cosmetics celebrates its holiday collection at the newly-relocated store

M.A.C Cosmetics Pavilion is now bigger and better with a new location and way more space for you to explore the brand’s products. The 2,162-sqft store is one of the largest M.A.C Cosmetics stores in Southeast Asia, with Virtual Try-On screens for you to experience their face and lip products without actually trying it on. If you’re around the area, drop by to check out the Starring You holiday collection with more than 30 cosmetic sets available for your gifting needs.
Birkenstocks has a skincare line

Yep, you read that right. Everyone’s favourite brand of cork slides has come up with a skincare range that incorporates an ingredient found in their shoes—surprise surprise, cork oak extract. Birkenstock Natural Skincare launched in Europe last year with a full collection (cleanser, toner, moisturiser, exfoliator and more) that are 100% cruelty-free, paraben-free and vegan. All formulas are infused with suberin, a molecule found in cork oak extract that helps with reducing the signs of ageing and helps the skin retains moisture.

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Food + Drink
‘Rachel Khoo’s Chocolat’: 4 Must-try sweet and savoury chocolate recipes

07.07.2021
By Buro247

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Food creative Rachel Khoo—who’s British by birth and half-Malaysian on her father’s side—has a way with food and words. Watching her cook feels like hanging out in your friend’s kitchen, while hearing her adventures with food is akin to having a chat with that especially well-travelled pal who’s a foodie. A highly knowledgeable one, who trained at Le Cordon Bleu in Paris and turned her tiny Parisian apartment into the city’s smallest restaurant.
In Rachel Khoo’s Chocolat, she takes inspiration from around the globe for her mouth-watering creations. The experience includes meeting some of the finest chocolatiers in Europe, investigating the fascinating history of chocolate, and exploring its health and wellbeing benefits (spoiler: it’s not just a guilty pleasure).
In every episode, she shares delightful sweet and savoury recipes ranging from humble comfort foods to sophisticated sweet treats.  Discover Rachel’s tips for classic favourites such as fondants, truffles and mouses, to surprising twists on tacos, tomato pasta sauce, and steak and chips.
Below, we’re sharing ≠≠–≠≠. With detailed instructions, you’ll find yourself mastering them in no time—and making them again and again.
Rachel Khoo’s Chocolat airs every Friday, 7:30pm on StarHub channel 432 and BBC Player.

Cacao chilli crisp with noodles and pak choi

Makes: 500g jar of chilli crisp
Preparation time: 30 minutes
Resting time: 30 minutes
Cooking time: 10 minutes
Vegan and gluten-free
Ingredients
1 dried Ancho chilli
1 dried Chipotle chilli
3 tbsps Sichuan peppercorn
3 tbsps Cacao nibs
60g Salted peanuts
25g Dried chilli flakes
2 tbsps Sea salt flakes
2 tbsps Caster sugar
30g Fresh ginger
4 Shallots
500g Peanut oil
2 Pak choy
150g Flat rice noodles
2 tbsp Chilli crisp
2 tbsp Chinese black vinegar
2 tbsp Soy sauce
To garnish:
Thinly sliced spring onions, thinly sliced chilli, thinly sliced radishes, julienned carrot

Method
1. Take the stem off the ancho and chipotle chilli and blitz with the Sichuan peppercorns in a spice grinder until a fine powder. Add this to a large heatproof bowl.
2. If your cacao nibs are still rather whole, crush them with a pestle and mortar or use the spice grinder to blitz a little further. You want to retain a bit of their texture, like a chunky peanut butter.
3. Do the same with peanuts.
4. Add cacao nibs and peanuts to the bowl with the chillies. Mix in the chilli flakes, sea salt and sugar.
5. Peel the fresh ginger using a spoon and then slice into 2mm slices. Cut the slices into 2mm matchsticks that are roughly a centimeter long. Add these to the bowl.
6. Peel the shallots and finely slice into 2mm thick slices. Add them to a large pot with the oil. Place this on a medium hot heat. Stir continuously until the shallots start to get a light golden colour.
7. Use a slotted spoon to remove the shallots and place into a separate bowl. Take the oil off the heat and pour it into the bowl with the chillies.
Tip: Be careful as the oil will bubble up (that’s why it’s important to use a large bowl) and gently stir so not to get any splashes of hot oil on yourself.
8. Leave to cool for 30 minutes before adding the crisp shallots. Once the mix is completely cool you can add them to a jar and keep in the fridge. It’ll keep for a month.
To serve
1. Halve the pak choy, add to a non-stick frying pan cut side down with drizzle of oil. Allow to heat up and once it sizzles cover and cook for 3-5 minutes until the pack choy is soft.
2. Cover the noodles with boiling water in a heatproof bowl and allow to soak until soft (or prepare according to the directions on the packet).
3. Drain, rinse with cold water and add to the frying pan.
4. Remove from the heat and toss together with the chilli crisp, vinegar and soy sauce.
5. Dish up into 2 bowls and serve with your choice of garnishes.

“I’ve had chilli crisp sauce a few times in various Chinese restaurants, but it wasn’t until recently I actually knew it’s super easy to make it at home. It’s now become a must-have ingredient in my fridge as it lends itself to putting on everything from fried eggs, cheese on toast, roasted veg, steamed fish… anything which is a bit dull and could do with a kick.
“Cacao nibs are not a traditional ingredient but they actually work extremely well they give the condiment a satisfying crunch (which peanuts do as well, but they go slightly soft when sitting in the fridge for too long) and depth in flavour.”

Some other ideas on how to use this condiment:

Stir it into noodles with vinegar and soy sauce for a simple dressing.
Use it in salad dressings or for seasoning steamed vegetables.
Add to stir fries. Spoon over noodle soups.
Drizzle over fried eggs or scrambled eggs for an easy way to make breakfast more interesting.
Spoon into tacos, drizzle on hummus or pizza, mix with mayo + spread on your burger bun

Rachel’s tips:

Mix up the spicing here to fit your flavour preferences. You can add more spicy chilli flakes/ use different types of dried chillies for more heat and different flavours. Add fennel seed, star anise, cinnamon stick, cardamom, cumin seeds for a different flavour profile. You can also fry sliced garlic in the oil until golden.

You can make the chilli crisp ahead of time and store in a jar in the fridge for up to one month.

This makes a lot of chilli crisp so it’s great to make a big batch and divide into smaller jars to gift to people.

Speedy chocolate mousse with homemade chocolate mint decorations

Serves: 4-6
Preparation time: 15 minutes
Resting time: 2 hours
Cooking time: 10 minutes
Equipment: Whisk
Vegan, as long as using vegan-friendly chocolate
Ingredients
200g Dark chocolate, finely chopped
125g Aquafaba (chickpea liquid)
400g Tin of coconut milk
100g Caster sugar
½ tsp Lemon juice
Pinch of salt
Chocolate dipped mint leaves:
200g 70% Dark chocolate, roughly chopped
20 to 30 Mint leaves

Method
1. Place the chocolate in a small, heatproof bowl on top of a pot with gently simmering water. Make sure the bottom of the bowl is not touching the water. Leave to melt, occasionally stirring. Once melted, remove the bowl from the pot and leave to cool slightly.
3. While the chocolate is melting, whisk the aquafaba in a large, clean bowl until frothy. Continue whisking while gradually adding half the sugar and the lemon juice. Once the aquafaba is very thick, white and fluffy set aside.
4. In another large bowl add the remaining sugar, open the tin of coconut milk and scoop out the top creamy part. Whisk with the sugar until fluffy.
5. Add half the aquafaba into the slightly cooled chocolate and use a silicone spatula to fold together in order to loosen the mixture. Gently fold in the rest of the aquafaba and coconut cream until the mixture is streak free, be careful to not deflate the mixture.
6. Divide between 4 to 6 glasses and leave to chill for at least 30 minutes.
Mint leaf decoration
1. Melt 150g dark chocolate in a heatproof bowl set over a pan of simmering water. You want it to reach 45°C on a thermometer. Once it reaches this temperature, immediately remove the bowl from the pan of water.
2. Gradually add the remaining finely chopped chocolate, stirring well between additions and allowing the chocolate to melt fully before adding more.
3. Once all of the chocolate has been added in, keep stirring until the temperature cools to 27°C. You can speed up this cooling process by setting the bowl of chocolate over another bowl of icy water and stirring vigorously until the chocolate has cooled to 27°C. The cooled chocolate must then be reheated to 31°C, and now it is ready to use.
4. Ensure the mint leaves are clean and completely dry. Dip each leaf into the melted chocolate and place on a baking paper-lined tray. Freeze until solid and garnish the mousse with them just before serving.

“Mousse au chocolat: A French classic. A dessert I learnt how to make properly when I lived in Paris. There are quite a few versions out there but I learnt eggs and chocolate will suffice. Entertaining nowadays requires me to more often or not come up with dishes that can fit with all the dietary requirements my guests might have. So, making a dairy-free aka vegan version that keeps all the guests happy comes in super handy.
“The chocolate mint leaves are a homage to those famous mint chocolates. As a kid, I thought they were the height of sophistication with my parents always serving them for dinner parties in the ’80s.”

Rachel’s tips:

This mousse has a hint of coconut. This can be replaced with traditional whipping cream for a more neutral flavour, although this will make it not suitable for vegans.

Some brands of coconut milk won’t separate into a cream layer and liquid layer so try to choose brands which you know will separate. Sometimes chilling the can of coconut milk in the fridge overnight helps as the fat layer may solidify making it easier to scoop out. Otherwise you can buy cans of coconut cream and use those instead (you’ll need ~300g of coconut cream if you do this).

Liquid from the can of beans is called aquafaba. Usually, the liquid from a can of chickpeas is used but it can be substituted with other bean liquid, though this may not be as effective.

The mousse can be made a day in advance.

Tahini caramel chocolate truffle torte

Serves: 8-10
Preparation time: 15 minutes
Cooking time: 20 minutes
Setting time: 1 hour
Equipment: 20cm Cake tin lined with baking paper
Gluten-free (double check the packaging on the cornflakes)
Ingredients
Tahini Caramel
300g Caster sugar
150g Unsalted butter
120ml Double cream
200g Tahini paste
160g Cornflakes or gluten-free alternative
Chocolate ganache
150g Dark chocolate, finely chopped
150ml Double cream
A generous pinch of sea salt flakes, plus a little for garnish
To serve
200g crème fraiche

Method
Caramel
1. Pour half of the caster sugar into a large, light-bottomed pan, making sure it covers the base.
2. Place on a high heat. When the sugar starts melting, sprinkle on the rest in the patches where it melts. Do not stir the sugar but swirl the pan.
3. When the sugar has reached a deep dark brown colour. Take off the heat and add the other caramel ingredients. Be careful as the caramel may splutter.
4. Whisk until combined and pour half of it over the cornflakes in a heatproof bowl.
5. Mix the cornflakes until well coated and pour into the cake tin. Press down so the base is even and completely covered (you want to avoid any holes).
6. Pour in the remaining caramel. Place in the fridge to chill and set.
Ganache
1. Bring the cream and salt to the boil in a medium pot. Take off the heat and leave to stand for a minute before pouring onto the chopped chocolate in a heatproof bowl.
2. Leave to stand for 5 minutes before stirring until the chocolate is melted.
3. Remove the torte base from the fridge and pour on the chocolate. Place back in the fridge for an hour.
4. Take out of the fridge at least 30 minutes before serving. Slice into slivers using a knife dipped into boiling water and sprinkle each slice with a little sea salt. Serve with a dollop of thick crème fraiche.

“Resourcefulness comes second nature to me and there’s nothing more I love than using up odd bits I might have in the fridge. On this occasion, it happened to be a rather sad looking jar of tahini. Everyone knows that nuts and chocolate go together like a horse and carriage—well, the same could be said of tahini and chocolate. The nuttiness from the sesame seed paste works fantastically well with the caramel and chocolate.
“This cake may look rather small but you really only need the tiniest slice. It’s almost like a chocolate truffle in cake form.”

Rachel’s tips:

Tahini could be replaced with a sugar free smooth nut butter or if you don’t mind a chunky texture to your caramel, crunchy peanut butter.

You could make the caramel another time to serve drizzled over ice cream or even an apple tart. You could fold the cooled caramel into buttercream to frost a layer cake. You could fold the cooled caramel into whipped cream and fill profiteroles with it.

Using cornflakes here is like a cheat version of using feuilletine—a thin crispy wafer, broken into shards, which is used in French pastry. It’s hard to make at home and is very difficult to buy so cornflakes make the perfect crispy substitute. You could also use crushed up ice cream cones or wafer cookies instead.

The torte can be made two days in advance. Keep in an airtight container in the fridge. Serve at room temperature.

Easy chocolate cake with mirror glaze

Makes: 4 x 10cm cakes (or 12 muffin-sized cakes)
Preparation time: 30 minutes
Resting time: 1 hour
Cooking time: 20-30 minutes
Equipment: Electric whisk (or lots of muscles)
4 x 10cm cake tins (or a 12-hole muffin tin and paper cases)
Vegan, as long as using vegan-friendly chocolate & plant-based milk
Ingredients
240ml Milk or plant based milk
1 tsp Cider vinegar
80ml Vegetable oil
1 tsp Vanilla extract
Generous pinch of salt
170g Plain white flour
1 tsp Bicarbonate of soda
1/2 tsp Baking powder
50g Unsweetened cocoa powder
100g Granulated sugar
150g Apple puree (non sweetened)
4 heaped tablespoons of apricot jam or any other jam/marmalade of your liking
Mirror glaze
300ml Double cream or coconut cream
260g Caster sugar
110g Unsweetened cocoa powder
1 tbsp Liquid pectin
Pinch of salt
Decoration
Edible flowers, cake sprinkles, berries or slices of fruit

Method
1. Preheat the oven to 160°C fan (320°F/Gas Mark 4).
2. Mix the milk, cider vinegar, oil, vanilla and salt together in a medium bowl. It may split but this is fine.
3. Whisk until foamy. In another bowl whisk the dry ingredients together until well combined. Pour the wet ingredients and the apple puree into the dry ingredients and mix together just until there are no lumps. Do not over mix otherwise you will have a tough cake.
4. Divide the batter between the cake tins.
5. Bake for 25-30 minutes or until it comes out clean when you insert a toothpick or sharp knife into the centre of a cake. Leave to cool completely before removing from the tin.
6. Once the cakes are cold, remove from the tins and trim if they have a rounded top. Cut each cake in half horizontally to create two layers.
7. Brush off any excess crumbs and sandwich the two halves together with a tablespoon of apricot jam in between, spreading the jam out so it makes an even layer.
8. Place the cakes in the freezer for 30 minutes.
9. Meanwhile, set up 4 tins or upturned tall glasses onto plates (this will function as cake stands to glaze the cakes).
Mirror glaze
* Do this 25 minutes after placing the cakes in the freezer (step 9 above)
1. Whisk together all the glaze ingredients in a pot. Continue to stir, making sure to scrape the sides and bottom of the pan, until the mixture starts to boil. Boil for 2 minutes.
2. Pour the mixture through a sieve and use a spatula to push the glaze through this will remove any air bubbles. After this step, it’s important to work fast.
3. Remove the cakes from the freezer and place on top of the tins. Pour the chocolate glaze over the cake. Check the sides of the cake are covered. Do not spread the glaze as it will otherwise disturb the jam top.
4. With a clean slightly wet finger, wipe the chocolate drips off the bottom the cake. Quickly repeat with the 3 other cakes using the glaze in the tray if needed.
5. Transfer the cakes to a serving plate before decorating with flowers, berries or sprinkles.

“This cake is light and not overly sweet, making it a great vehicle for all different kinds of toppings and that’s where you can have some fun. You can make this completely vegan (or dairy-free/nut-free) depending on what toppings you decide to use.
“The shiny mirror glaze isn’t as heavy as a ganache or buttercream. Traditionally it’s made with gelatine but my recipe uses pectin, a fruit-derived gelling agent. The lightness of this cake relies on the reaction between the vinegar, bicarbonate of soda and baking powder. This reaction begins as soon as the ingredients are mixed, so it’s important to bake the cake batter quickly to ensure the cake rises properly.”

Rachel’s tips:

The batter will make 12 cupcakes when baked for 15 to 20 minutes. Alternatively, you could make one large layered cake. Use two 20cm sandwich cake tins lined with baking paper. Bake for approximately 35 to 40 minutes or until a skewer comes out clean when inserted. Once cooled, you can sandwich together with whipped cream, jam or chocolate ganache.

Excess glaze can be used as fudge sauce (on ice cream or warmed up and used like a chocolate fondue for dipping fruit/marshmallows).
Use to make hot chocolate by stirring a couple of tablespoons of it into warm milk until dissolved.

The cakes can be made a couple of days in advance and kept in an airtight container (un-iced). Alternatively, they can be tightly wrapped and frozen for several months.

For more recipes, click here.

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News
#HappyHeadlines: 7 Uplifting stories to boost your spirits this week

29.07.2020
By Marissa Chin

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7 Things to do in the Klang Valley this weekend: 15 & 16 July 2023

As we approach the end of yet another month, there will still be many uncertainties and fears we may have in the very near future. The road ahead can seem intimidating to some but it can also be a time to start afresh and turn a new leaf, as they say. A time to reconsider past truths, to take up new hobbies or go the path less travelled.
To help you gain strength for the coming month(s), here are seven heartfelt stories of giving, love and growth for some feel-good happy vibes, reminding us that anything is possible.
Old Taiwanese couple refashions unclaimed clothes from their laundrette

Elderly couple Hsu Hsiu-e, 84 and her husband Chang Wan-ji, 83 are probably one of the most fashionable grandparents to date. The duo started posing in clothes that were left unclaimed by customers in their laundrette—paired with a killer sense of style and likeable personalities, they quickly became Instagram sensations, racking up half a million followers since their chic debut only a month ago.

According to Reef Chang, the couple’s son who started the account, to the BBC, the plan was never to turn his parents into viral social media stars. “Their business is not always busy. They would doze off in the shop and their spirits weren’t high. So I thought since our family has these clothes, I can remind people to pick up their clothes, and remind my grandparents their life can still be great even in old age.”
Malaysian teacher hands out free food to students from low-income homes
In a touching act of kindness that resonated with many on social media, primary school teacher Maisarah Hannan went viral on July 21 for providing food to students from low-income families. Hannan, who teaches in Sekolah Menengah Kebangsaan (SMK) Convent St Cecilia in Sandakan, Sabah started the program in 2018.

Cikgu Hannan explained her initiative to Rojak Daily, “As a counselling teacher, I like to walk about the school and meet students and I noticed that a few would just sit on the stairs when everyone else was at the canteen.”
While the teacher shared that she is only providing simple dishes such as nasi lemak and plain noodles, many students have expressed their gratitude at finally being able to eat a delicious meal. Now, she includes free drinks on top as well. Her good deeds also had a ripple effect as she revealed, “The students are more excited and happy to be at school, general attendance is at the highest it has ever been and the program is also encouraging other teachers and strangers to just do some good for the community.”
Mother is touched by builder’s sweet reward packet for her helpful son
It pays to be kind—evident by the work of Steph Kemp’s six-year-old son who has a knack for the great outdoors and lending a helping hand. Titled as a ‘pay packet’, the builder lists out the good work her son, Harry helped him with and rewarded the boy with a hefty £10 bill (minus the tax and national insurance).

We have just had our patio done and my 6yo has loved going out and helping the builder, so it made his day to receive this. What an example of kindness pic.twitter.com/Wq39TU4uwL
— Steph Kemp (@steph_heathcote) July 27, 2020

The tweet, posted on July 27, has since gone viral, with netizens praising both Harry and the builder’s act of kindness.
Lottery winner splits his US$22 million prize money to honour a thirty-year-old pact

Cook (left) and Feeney (right)
In 1992, best friends Tom Cook and Joe Feeney made a deal and sealed it with a handshake—that if either one of them won the US Powerball lottery, they would share it. The chance of winning the Powerball is one in 292 million but fast forward to 2020, Cook hit the jackpot and called up his buddy with the exciting news.
Both avid fishermen are sharing about $16.7m, leaving each with nearly $5.7m after taxes are paid. Feeney is already retired while Cook retired soon after his stroke of luck. “We can pursue what we feel comfortable with. I can’t think of a better way to retire,” said Tom.
Malaysian comic artist wins the coveted Eisner Award
In another piece of rewarding local news, a Malaysian comic artist hailing from Johor by the name of Erica Eng, announced on Twitter on July 25 that she has won the Eisner Award for Best Webcomic—the equivalent to an Oscar Award in the comic world.

Won an Eisner today! small note: the correct name of my comic is Fried Rice. I didn’t inform the Eisners admin quickly enough hence the error. pic.twitter.com/e1rDhKaz6J
— Erica Eng (@paprikapeprica) July 25, 2020

Her webcomic, Fried Rice, is a work of autobiographical fiction and tells the story of Min, an aspiring artist from a quaint town who visits her cousin in Kuala Lumpur, with big dreams of her own to pursue a career as an animator. Fried Rice is an entirely hand-illustrated comic and is the 21-year-old’s return to pen and paper after working mostly in digital art.

Fried Rice Comic / Tumblr
She is the youngest Malaysian to win the Eisner Award.
New blood test may detect cancer up to four years before symptoms show

In a groundbreaking research published by Nature Communications, there is a new blood test in the works that can detect cancer before a conventional diagnosis. Early detection of cancer within patients is vital as it can drastically increase the probability of survival. Known as PanSeer, it is a non-invasive blood-based cancer-screening test based on circulating tumour DNA (ctDNA) methylation.
To carry out the research, PanSeer was performed on plasma samples from healthy subjects in the Taizhou Longitudinal Study (TZL). It was able to detect cancers in the stomach, oesophagus, colorectum, lung and liver, with a specificity of 96 per cent.
While the blood test is still in its early research phase and will need at least five years before a clinically-approved blood screening test for cancer is developed, there is no denying that this is a medical breakthrough. Professor Peter Gibbs of the Walter and Eliza Hall Institute of Medical Research states this is “promising” for the future of cancer diagnosis.
Elementary student wins US$1,000 bike and gifts it to his friend instead

The Leader / Facebook
To nine-year-old Chase Fowler, it wasn’t too big a deal. When he won the bike at a raffle last Thursday, he had already made the decision to gift it to his 13-year-old bike buddy, Daniel Bridges who recently broke his bike.
Fowler’s grandmother, Candy Bailey, said her charitable grandson “didn’t even hesitate, the guy said he could trade it in for a smaller bike his size, but he said, ‘I want to give it to Daniel.’” Due to the pandemic, the two friends have not been able to go on their regular bike rides together but Fowler has seen his buddy ride around with his new bike: “I looked out the window yesterday and saw him riding it,” he said. “I think he was having fun.”
For more #HappyHeadlines, head over here.

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Food + Drink
Where to get cheese platters and grazing tables in KL

04.06.2021
By Adelina Tan

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Cheese platters are perfect for all kinds of situations, including a party for one (#FMCO). Planning for something bigger once lockdown eases up? Opt for grazing tables that can be arranged to match your ideal themes or styles.
Grazing tables and cheese platters aren’t just for the appetites, but they are also easy on the eyes—with “easy” being an understatement. Whether you’re relaxing at home or having a picnic post-MCO, pair your artisan cheeses with a glass of wine (or juice) and you’re set for a great time.

1. For the Grater Gouda

Image by For the Grater Gouda
Befitting its pun-tastic name (a plus in our books), For the Grater Gouda has a simple question for cheese lovers: “To Brie or not to Brie?” Founder Elaine Lamb began putting together beautiful cheese platters, signature cheese “towers”, and cheese “bouquets” for friends and family as an alternative to sugary cakes and sweets during special occasions.
Elaine’s curations are a combination of cheese and produce sourced from local gourmet producers and her homemade, savoury accompaniments. The chicken liver pâté is especially popular! This lockdown, indulge in the Bor’d at Home—this dainty grazing board features the Lockdown Lobster Roll, Caprese Salad and Camembert.
Contact: 012 276 6142 (WhatsApp)
Facebook | Instagram
2. La Petite Bouchée

Photo by La Petite Bouchée
La Petite Bouchée’s skills in event design is evident in their premium cheese platters and grazing tables. Splashes of colour from fresh fruits mingle with shades of brown and yellow, making for a stunning—and highly Instagrammable—contrast.
Their platters come in three sizes: S (best for two pax), M (four pax) and L (six to eight pax). They can also be customised to your preference, right down to the type of cheese, meat, grains, spreads, fruits, as well as extras such as olives and nuts. Just be sure to order at least 48 hours in advance for grazing platters, or one week ahead for grazing tables.
Contact: Through DM or 012 899 7761 (WhatsApp)
Facebook | Instagram
3. Bon Bon Box

Photo by Joy Chong
Bon Bon Box’s exquisite cheese pairings make great gifts—to share together with your nearest and dearest, or to order as a care package for your lucky recipient. The Cheese and Fruit Platter is plated on a bamboo platter that’s reusable, with a beautiful cheese knife included for convenience. Two sizes are available: 10” and 12”. Both platters include soft and hard cheese, premium seasonal fruits, dried fruit, nuts, and crackers.
For a special occasion, the Double-decker Cheese and Floral Basket is a treat as beautiful as it is delectable. There’s more to it than meets the eye, with seasonal flowers artfully arranged above delicious edible cheeses and fruits. If a drink is on the agenda, the Cheese and Wine Crate combines the finer things in life. Choose a bottle from Bon Bon Box’s list or reach out to the team for recommendations on pairings that are a match made in gourmet paradise.
Contact: Through Direct Message (DM)
Facebook | Instagram
4. D’Artisan Cheese

Photo by D’Artisan Cheese
D’Artisan Cheese’s founder, Dexter Lim, meticulously crafts his own range of semi-soft, hard aged, semi-hard, stinky, and even vegan cheese. All of his dairy cheeses are made with organic cows’ milk, himalayan salt, and vegetable rennet.
Sample five types of cheeses (two hard, two semi-hard and one spreadable) in the Artisan Gourmet Cheese Box (good for four to five pax) which also comes with premium nuts, seasonal fruits, dried apricot, crackers, pretzel, and one type of meat. For a larger group of six to 10, the Aventuriere Cheese Box includes the option to try an assortment of cow, goat, blue and smoked cheese.
Solo city dwellers or those who are coupled up can start out on the path of artisan cheese appreciation with the Entrée Cheese Box consisting of D’Artisan Cheese’s bestselling Grilled Herbed Halloumi, Ricotta, Mysosts (spreadable scandinavian cheese), fresh fruits, and crackers. Junior cheese aficionados aren’t left out either—there is the Kiddo Entrée Cheese Box consisting of child-friendly selections.
Contact: [email protected] or 012 496 9978 (WhatsApp)
Website | Facebook | Instagram
5. Jo + Ko

Photo by Jo + Ko
If the combination of dairy and dessert hits your sweet spot, then the rustic cheese platters by Jo + Ko are sure to please. Fun yet stylish, they come in four sizes: Petit Kiddo, Smol (for two to four pax), Midyum (five to eight pax), and Loorge (nine to 12 pax).
Besides cheese and savoury gourmet produce, sink your teeth into honey almonds and a sweet surprise, with jam or honey included too. Additional dips and spread can be added on (the Salted Miso Caramel and Camarelized Onion Jam sound especially deletable with cheese), along with a bottle of wine.
Jo + Ko takes Monday off, so plan ahead and get your orders in from 10am to 6pm on any other day of the week. Two days’ notice is appreciated as everything is made fresh upon receiving your order.
Contact: Through DM or 013 799 4614 (WhatsApp)
Facebook | Instagram
6. Together-gather

Photo by Together-gather
Combining aesthetically pleasing food displays with the communal spirit of gathering together in celebration, Together-gather is a Malaysian company that curates beautiful and vibrant grazing tables and platters. From fruit cones and brownies towers to artisan cheese spread (brie, cheddar, and more) as well as cold cuts, Together-gather’s platters are available in various sizes and you can also customise the content according to your preference.
Their signature cheese and fruit platters can also be delivered to you—consisting of a selection of artisan cheese, meats, dried fruits, fresh fruits, mixed nuts, crackers, chocolates, and a bottle of wine (optional).
Contact: [email protected]
Facebook | Instagram
7. Platter People

Photo by Platter People
Known for bespoke artisanal platters and grazing tables, Platter People aims to complement your ideal occasion or event through delicious and beautiful treats—including a s’mores table. Platters by Platter People are available in various sizes and and are suitable for any time of the day. In addition to cheese platters, there are also fruit and chocolate options. If you’re planning an event, Platter People offers cus omisation to your theme and taste buds.
Contact: Through Direct Message (DM)
Instagram
8. Splatter

Photo by Splatter
The online-based party platters and events catering team in Klang Valley offers carefully and lovingly-arranged platters. In addition to platters, Splatter also does grazing tables for events—including spreads of cheeses, fruits, cold cuts, cold cuts, and more. Splatter’s Cheese Platter consists of assorted cheeses (such as savoury cheese infused with Sarawak black peppers and blue cheese done in the Fourme d’Ambert style); smoked salmon and deli meats; fresh seasonal fruits and nuts; olives, breads, and crackers; as well as fruit spread and honey.
Splatter’s signature grazing table menu comes with cheese wheel cake, a selection of cured meats, a selection of artisan cheeses, crudités, delectable dips, homemade cake stack, imported chocolates, and more.
Contact: 016 603 9674
Website | Facebook | Instagram
9. Keju By Carmen

Photo by Keju By Carmen
Whether it’s for yourself or for an entire village, Keju by Carmen’s platters are available in a myriad of sizes—from Baby to Extra Large—as well as in either a round platter or in boxes. They can satisfy your cravings by customising and putting all your favourites in one platter. A platter consists of charcuterie, artisan cheeses, fresh fruits, as well as a combination of sweet and savoury accompaniments. From Truffle Brie and Truffle Gouda to Honeycomb and Smoked Salmon, you’re bound for a great time.
Contact: 012 605 5481 or [email protected]
Facebook | Instagram
10. Milky Whey Cheese

Photo by Milky Whey Cheese
Milky Whey Cheese—founded by Annisa Iwan—is a prominent local cheesemaker and can be found in major establishments, such as Atas Modern Malaysian Eatery in Ruma Hotel and Residences, as well as Flock in W Kuala Lumpur. Some cheeses on offer include Goat Sarawak (made with cow’s and goat’s milk and Sarawak black pepper); Venezia (semi-hard cow’s milk cheese with olive oil); as well as Marbler (washed rind semi-hard cow’s milk cheese with a black layer of ash). Fortunately, Milky Whey Cheese does not just sell cheese; the cheesemaker also provides cheese platters!
Contact: 016 622 0361 (or send a Direct Message on Instagram)
Facebook | Instagram

Are you ready to get cheesy? Whether it’s for yourself, for special occasions, or for a fun gathering with friends, the options above have you covered—from beautifully-arranged grazing tables to delicious cheese platters. If you’re a fan of all things cheese (as well as other sweet and savoury treats), you’re bound to have a tasty time.
 Alternatively, for tips on assembling your own charcuterie board, click here.

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Beauty
The New 5-Step Body-shaping Massage to Try Now
Farewell, stubborn curves

17.07.2015
By Terry Saw

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BURO Beauty Empties Giveaway Week 2: Win up to RM4,500 worth of beauty prizes

When I say hips, thighs, waist and arms, you say…? If these areas resonate a little too well with you as some of the most stubborn areas of your body to get into tip-top shape – you’re not alone. Which is why, it was a relief when Clarins – as if reading our minds – added the Stubborn Curves Solution Treatment to its spa menu recently. This is what you can expect from a 60-minute treatment session:
1.    A beauty dialogue with a professional therapist to establish your body concerns (through an analysis of your skin texture on different parts of your body) for a more effective, targeted treatment solution.
2.   The Body Contouring Ritual, which consists of a soothing pre-massage ritual and scent experience through deep breathing exercises that instantly relaxes the mind and body, and optimises the body’s receptiveness to the treatment.

 3.   The Targeted Body Massage begins with drainage pressure movements aimed to stimulate the body’s lymphatic circulation and aid in the elimination of fats before the Body Shaping Cream is applied.

 4.   The Modeling Massage using the ‘fists technique’ came as quite a surprise (in a good way). The pressure is quite a fair bit firmer than your standard body massages, and is key to help reduce stubborn fats and firm the skin – especially around the most stubborn areas of the arm, hips, abdomen-waits and thighs. While you can communicate with your therapist on the level of pressure you’re comfortable with, you definitely wouldn’t want to be having a meal just before stepping into this treatment, as the abdomen is one of the key targeted areas during this massage.

 5.   Closing Ritual is a final rubdown using the rejuvenating Eau Dynamisante for a relaxing closing scent-experience.

Its clinical test results boil down to one synonymous statement: women have experienced various levels of positive results on their arms, abdomen-waist and curves over a period of two to four weeks, while their skin texture has visibly improved. While I can’t put my finger on specific results after one session, I definitely experienced instant circulation during and after the treatment, and quite certain that with consistent visits – I too, am likely to chorus some of the body-shaping benefits this treatment has been designed to deliver.
The Stubborn Curves Solutions Treatment, RM315 for 60 minutes, is now available by appointment only at all Clarins Skin Spa outlets in Suria KLCC, 1 Utama and Bangsar Shopping Centre.

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