The Butter Factory is in KL

 Getting ready to paint the town RED!!!

It's finally here. The Butter Factory (an establishment from Singapore) has finally made its way onto the shores of Kuala Lumpur city. I've only been to the Butter Factory at One Fullerton in Singapore once and I must say that they do have a great location in overlooking the Marina Bay and the one here in KL is located at Jalan Kia Peng (where the previous Borneo Baruk Club is) and it's just next to Neverland. I guess the Butter Factory is giving them a stiff competition in trying to woo the clubbers. And maybe some clubbers came from Zouk as well.

As usual, I'm not one of those happening people when it comes to the party scene but it's great that we have some friends who wanted to check out this club after it was launched in August. The facade looks like a big retangular concrete block and the layout in the club is pretty simple and straightforward with no confusing corners.

Simple layout, nice lighting and I like the victorian style chandeliers. Makes the place looks a little more posh. Just like any other clubs, the space is tight and the tables are small - space is precious. Or should I say that they are giving people a chance to brush against each other?

We had 2 bottles of Glenmorangie at RM781++. Was disappointed with the drinks. Next time I should just get a vodka because I ended up drinking cola instead.

Whisky or cola?!! To drink or not to drink?!!

That is not the question.

Or how about drinking it the "KL Style"? Whisky + Cola?!!

Glenmorangie is not going to be happy to see this and considering the fact that I'm doing this in my fine blog?!! Oh well... when in Rome, do what the Romans do. I have a reason for doing that and that I will only reveal when you ask me why in person. Not here.

Cola - checked! Whisky on the rocks - checked! Whisky with water - checked! Whisky with cola - checked! Water only - checked! (you know who you are....)

Here they have Ladies Night on Thursday where ladies enjoy free entry all night long and drinks from 10pm to 12 midnight. They also have a Models & Air Crew free entry nights Wednesdays and then Koreans and students free entry on Tuesdays. Hmmm....

The crowd on Friday was very good but the people only started to fill up the place at around 11+ to 12 midnight. We left the place at about 2+ and it's still buzzing.

Cool champagne bucket with LED lights. I want to have that bucket too!

Overall, The Butter Factory is a nice club and I think right now the clubbers are in the age range of mid twenties to mid thirties. Hopefully they maintain the standards and the quality of the club and it wouldn't turn into an Ah Beng place. Cheers!

The Butter Factory

The Butter Factory KL is located at:

#1 Jalan Kia Peng, 50450 Kuala Lumpur

Tel : +603 - 2141 9998

Fax : +603 - 2141 0998

My No.1 Pet Peeve on a flight

I have finally found my No.1 Pet Peeve on flights. With the amount of miles I have clocked, I guess I have been tolerating a pretty number of unacceptable travel etiquette but I don't know why that in my recent flight from Singapore to Kuala Lumpur, I finally found something about myself.

I.HATE.PDA.IN.FLIGHTS

Before you get me wrong, I am nothing against Public Display of Affection (PDA) but what I am against is when it's done excessively. While you couples are on a honeymoon mood traveling around the world, please mind that there are hundreds of others who are on the same flight and someone sitting beside you on the same row!

In any flights, space is precious and its often tight and shared with so many others. Therefore, I appreciate that any passengers on board should know how to respect others. Before I make myself sound like a miserable-single-almost-30's-lady on frequent business travel, let me clarify what I meant by excessive PDA. 

My flight from Singapore was delayed by an hour and this had somehow irritated me. And then came this couple, in their early 30's who was occupying the middle and window seat while I was seated at the aisle seat. At first they were just holding hands, then they went on and play with each others' hair and face. Of course there's some kissing going on and then they proceed to playing "rock-paper-scissors" game and when someone looses, he/she gets punished. They rocked my seat too when they laughed. Excuse me, do you know you're rocking my seat and I am trying to get some nap time?!!

After that the lady had her head lying on the guy's thighs. It's just like she's sleeping on his lap and he is brushing her hair and patting her back. OMG, please spare me of this sight. Not everyone has the privilege of flying Business Class you know?!! Even the aunty across the aisle seat was staring at them. 

All I wanted to say is that for anyone on a commercial flight, you can kiss your partner but passionate kisses should only be done in confined areas and not in a confined economy class cabin! Keep your hands off areas-you-know-where and don't cause discomfort to other passengers. This is to me a general travel etiquette and every passenger should understand! Grrrr.....

P/S: I've had 10 flights to catch these 3 weeks. Wish me luck!

Celebrity Chefs' Restaurants (Part I) @ Marina Bay Sands

It's every foodie's dream to dine at some of the worlds' best Celebrity Chefs' restaurants at Marina Bay Sands in Singapore. After all for a Malaysian like me, the nearest destination for such a culinary indulgence would be just an hour flight away. I can forget about breakfast in London and lunch in Paris but lunch in KL and dinner in Singapore is not impossible.

From Left: Mario Batali, Daniel Boulud, Wolfgang Puck, Justin Quek, Guy Savoy and Tetsuya Wakuda.

There's not just one but six celebrity chefs restaurants available in MBS for my picky palate! I think it must have been my lucky day as I get to tour some of these restaurants as well as sample some of the best dishes with some of the Malaysian media members.

Waku Ghin

This is the only establishment by Chef Tetsuya Wakuda outside his world-famous Sydney restaurant on Kent St. How lucky we are to be able to sample Tetsuya's culinary brillance without having to fly to down under for a seat at his restaurant.

Located on the Level 2 of the casino building, Waku Ghin is accessible from both the casino and the mall. I first heard about Waku Ghin from Leon and he told me that I should really pay this place a visit. This 8,000 sqf restaurant has a capacity of 25 people at only one time, offering you the most exclusive and luxurious dining experience. Huh only 25 people?!! No wonder he couldn't make a reservation for both of us even when it's two weeks in advance.

The restaurant has a sake bar and a caviar lounge, private dining rooms and a drawing room which serves desserts, coffee & teas and cognacs. It's truly a bespoke experience as the guests will get to move from the bar to the dining room where there are 3 enclosed rooms helmed by a chef each to cook your meal in front of you and then to the drawing room to relax over dessert.

Chef de Partie, is none other than our Malaccan born Chef Sia Kok Hong. We all know about Chef Tetsuya's quest for perfection and I was quite proud that a Malaysian is part of the "World's 50 Best Restaurants" list where Waku Ghin @ Marina Bay Sands is ranked 39th among the industry's best. He was there to demonstrate how a Braised Canadian Lobster is done and then we all were given a chance to taste it as well. The dish truly brings out Tetsuya's culinary philosophy which centres on pure, clean flavours that are decisive, yet completely refined.

I liked the idea of having a chef to cook in front of you and here they do it right from the raw ingredients. It is also where you can see the culminated discipline towards cleanliness of the kitchen and all I saw was their obsession towards clean and sparkly kitchen utensils. The hot plate was probably the cleanest I've seen anywhere and I'm sure if you run your finger across it, it wouldn't be more oily than your face.

One of the signature dishes include this Marinated Botan Shrimp with Sea-Urchin and Caviar. Isn't it a pretty sight? There's also a mother-of-pearl spoon too. Wow... just by looking at this sends me to cloud 9. The good news is, Waku Ghin is now open for Lunch but only on Fridays where guests will be served a 6-course degustation menu priced at S$250++/person and it's available from 12 noon to 2pm. For dinners, 2 seatings are available at 6pm and 8.30pm with a 10-course degustation menu priced at S$400 not inclusive of drinks.

Waku Ghin also has an impressive range of wine and sake in its cellar. The wine list was probably 1-inch thick and I guess there will be no wine aficionado that they can't satisfy here. They are also currently building its cocktail bar concept with a focus on Japanese-styled cocktails which are lighter and more delicate.

Looking at these pictures make me hungry again. I told them that I.WILL.BE.BACK! For now, I just have to live with bread and water for sometime.

For my personal visit to Waku Ghin, full review here.

For reservations : 

Tel: +65 6688 8507

wakughinreservation@marinabaysands.com

 
GUY SAVOY

This is the 5th restaurant by one of France's most celebrated chefs - Chef Guy Savoy (pronounced as 'ghee sah-vwah'). He believes that "Cooking is the art of instantly transforming historical products into pleasure". His eponymous restaurant in Paris has garnered 3 Michelin Stars while the other restaurant in Las Vegas has 2 Michelin Stars. 

I liked the exterior of the restaurant where there are 2 see-through windows that allow guests to peer into them and see all the action going on in the kitchen. Well, I can truly say that their kitchen is spanking clean!

The restaurant epitomises a sexy, opulent and yet warm dining area has a seating capacity of up to 80 people and there are also 2 private rooms available to cater to small events and intimate dinners. I love the colourful glass ornaments on the tables. Their table cloth somehow resembles my egyptian cotton bed sheets. Hmm...

Chef Savoy has profound respect for his carefully selected ingredients. We can truly see that as the restaurant even have more than 7-8 types of tomatoes for its ingredients. To some people,they only knew 1 type of tomato in the world and that's the one we can find at the supermarkets! 

Chef Charles-Benoit Lacour was there to show us how he created such a wonderful entree using tomatoes and creating a dish that not only appeals to the palate but the eyes as well. This dish is presented in 3 ways - Heirloom Tomato Facon Tartare, Seeds & Leaves, Tomato Tarte and a Granita. He's actually quite a shy chef!

Chef Savoy is said to have a profound respect towards ingredients as the flavours he creates are gently coaxed so that every bite of his dish is a statement.

We put his philosophy to a test simply by tasting one of his signature soup - the Artichoke and Black Truffle Soup with Brioche. See the thick black truffle slices and parmesan cheese shavings? This is the one you will get for a full entree but of course for sampling purposes, we were served a mini-version of it. AlaCarte @ S$70

The proof of the pudding is in the eating! The black-truffle artichoke soup was a layered with earthy and nutty flavours and creamy texture. It's smooth and not too overpowering while the black-truffle brioche slathered in truffle butter was buttery, flaky and heavenly. I don't mind having another 3 more servings of this, thank you! Chef Guy Savoy proves that he is a master in creating a interesting mix of aromas and flavours that will tantalise our tastebuds.

 

 Virgin Blue Lagoon

Guy Savoy is opened for lunch on Fridays and Saturdays from 12noon to 2.30pm. From Tuiesdays to Saturdays, it is available for bar dining and dinner from 6pm to 10.30pm. Prices are around S$375/pax (set menu) or S$1,000 for 2, incl drinks & taxes. For a price like that, one should be prepared to be swept off the feet by even their pre-dinner aperitif at the champagne bar before proceeding to the dinner table.

For reservations:

Tel : +65 6688 8513

guy.savoy@marinabaysands.com

P/S: You know how I felt after all these Celebrity Chefs Kitchen tours?!! Hmm.. how can I put this? You know, this is like foreplay and it leaves you wanting more! Or a striptease with no touching allowed. This is just terrible!

Marina Bay Sands

Casino Level 2

10 Bayfront Avenue, 

Singapore 018956

Tel: +65-6688 8868

Website

My Crib : Renovation Woes

I thought a house renovation was supposed to have a happy outcome after all that money spent on "enhancing" the house. Well, all I could say is, I hated it now. I hated the WIP, the lackadaisical attitude of the workers and the retailers whom recommended unskilled workers to finish the job and the worst was the money spent but with no satisfaction. In return, you're plagued with more problems, more headaches and more expenses in rectifying the problem.

Problem No.1

This is also the biggest problem of all problems! The 3 toilets in the house is at 90% completion and I even called Seers to come and install the hot water system. After they had installed the water heater, I was so excited to test the taps and showers (considering the amount of money spent on them).

When I turned on the hot water lever... OMG the cold water dispenses from the red and hot water dispenses from the blue!!! You can't imagine my expression at that time. The workers mixed up the pipes! I . WANT . TO . STRANGLE ....

 The toilet downstairs

Isn't it an international code where hot water pipes are on the left and cold water on the right?!! Even if the contractor doesn't know, I gave him all the mixer taps and showers while he was fixing the pipes. Doesn't he check?!! Is he colour blind or what?!!

 

When I brought out my problems, some of my friends told me to recolour the indicators on the taps. No way man! Not on my Grohe taps! And some just asked me to seek compensation from the contractor. I know very well he doesn't have money to pay and in the end, I asked him to fix all the pipes again. For that, I had to trouble myself to buy extra tiles to correct the problem. In the end, I had to spend another RM200+ for the tiles. I really advice anyone who is renovating the toilet to pay attention to this detail to avoid mistakes like mine.

Problem 2:

This is also currently one of the headaches I had. You see, initially I didn't want to change the doors to the room due to short of budget. But then, Dad wants to change them and so Mom went and bought 4 pieces of good grades of wooden doors for RM400 each. The retailer of the doors recommended some Indonesian workers to paint and install the doors which they charge an additional RM90 per door.

 

 

The nightmare was these doors were so poorly painted. You can see the different patches of colour on the doors and one of these doors was slanted. Mom wasn't very happy and asked the workers to redo the doors and they got angry. In return they extorted money and demanded more jobs from her. She gave them some money but the jobs were never completed.

When mom complained to the guy who recommended the Indonesian workers to fix the door, he recommended another worker to her to redo the doors. Today they came and fix the doors by washing out the paint and repaint them using the spray method. Instead of rectifying the problem, they make my door worse! Look at the marks they made! Sigh... S.T.R.A.N.G.L.E  S.T.R.A.N.G.L.E

 Even the bathroom doors are not perfect! Sigh...

Problem 3:
This window took almost a month to be ready. I changed the windows from the original semi circle-arched-windows to the retangular ones. When they install the new windows, the worker made the awnings collapse and thus I decide to do away with it. And after they install the window frames and the window leaves, it can't be opened because the cemment sides are too thick and thus they had to hack the sides. This is has been repetitive for 3 times until the windows are functional.

The worksmanship for the aluminium grills and windows are not perfect either. I am not happy at all at the quality compared to the ones in the house that I am living now. Too bad the company that did the grill for our home previously has ceased its business.

I can't even depend on the workers to hang a painting. They made such dirty markings on the wall and they hung the painting so much higher than the markings. I WANT TO HANG MYSELF. And now, I had to find someone to repaint this wall, close up the drilled holes and hand it again. If not, where am I going to put that light to shine on the orange monk?!!

These are just some of the problems I faced during the renovation. Even with mom looking after the whole process everyday, yet they still make silly mistakes. It's almost 2 months now and I still can't move it. Bummer!

Lancel opens at The Gardens @ Midvalley

It was the Grand Opening of Lancel's 132 sqm boutique at The Gardens on 12th September. The boutique epitomises an Art Gallery for bags and a hand-blown Murano glass chandelier by a master craftsmen plays centre stage in the space created by Christophe Pillet, devoted to timeless luxury.

Hue Gee & I were at the launch.

YB Dato Sri Dr. Ng Yen Yen was the guest of honour for the night. Her opening speech for the event was just unforgettable *clears throat*. Anyways, I shall not dwell into that because clearly I didn't enjoy it at all. I felt that it was rather appalling.

Some of the collections showcased that night includes the Premier Flirt, Le Brigitte Bardot and the L'Adjani which are available in various colours.

Lancel has added quite some fresh and lively colours and designs into their bags. The Premier Flirt Tote is a continuation of the Paris-Opera insipred classic bucket bag.Le Brigitte Bardot (BB) is targeted at young women with a denim-themed-collection creating a more leisurely city lifestyle bag.  The L'Adjani with its unique leather hallmark consisting of lambskin and mock python leather.

The Daligramme, is dedicated to a love story. Designed as a lover's code, is an ode to a passionate love.

Amber Chia was there to grace the event together with Xandria Ooi. A model is truly a model. Just look at her pose, and you'll know what differentiates her from all of us. Lol..

Honestly, I wasn't very impressed with the whole launch. I felt it was rather mundane and there isn't any wow factor. There wasn't any proper runway for the models and they had to squeeze in between the guests to make their way to the stage and exit. Poorly planned. The bags are not cheap as a French Flair could set you back nearly RM4k for one but the way it was launched wasn't anything to shout for. To put itself among the ranks of other Parisian luxury labels, much is still needed to create a prestige image to the consumers. And I see that lacking in Lancel in Malaysia. And as for the PR people of Lancel, they are just not doing their best.

Dawn to Dusk @ Sands Skypark // Sky on 57 // Ku De Ta

Have you ever tried to spend a day on a sky deck of a hotel? It is not impossible to spend the whole day on a 380-metre long rooftop deck which spans across 3 skyscrapers of Marina Bay Sands on the 57th floor. If you really want to know how big it is, it's actually the size of 3 football fields connected end to end. I might sound like a crazy woman but I ain't one yet!

Morning Swim @ Sands Skypark

The day for me started at 7am where I forced myself to get out from the comfy bed, put Bangsarbabe on the line, adorn my bikini and head towards 57th floor. How about a swim at the 150m long infinity pool at 7.30 in the morning? It was pretty chilling in the morning BUT if I had not taken the swim at that hour, I'll never have a chance to due to the hectic schedule and crowd.

Guest hotel keycards are needed to access Sands Skypark. If you're visiting the restaurants on 57th floor, you'll need to get access cards from the MBS lobby for non-staying-guests.

Let me warn you, this is probably the most-photographed pool as you can see everyone here is swimming with an iPhone or camera. It's not a place to do your laps but rather a place where photographs are a must! The pool opens at 7am and closes at midnight and mornings are the best time to have a swim here and to enjoy its bird's eye view of the city.

Morning Breakfast @ Sky on 57

At 9am, we were at one of  the Celebrity Chef's restaurant by Chef Justin Quek for breakfast and then have a chat with Tamir Shanel, Vice-President for the overall F&B operation at MBS on just about anything we want to know about the restaurants and its operations of the hotel.

We were greeted with Chinese-doll-like images on these beautiful plates as we entered the room.I thought we would be using these plates to dine but those are just for deco as the staff collected the plates when they served us our breakfast. Looks like they don't trust us with these beautiful china.

Clockwise from top left: 1. Tonkotsu Ramen - "Char Siu" Pork Ramen, seaweed, soft-boiled egg and leeks. 2. Slow-Cooked Organic Eggs - Sauteed mushroom, spanish ham and chicken jus. 3. Laksa - thick rice vermicelli with spicy coconut broth. 4. Egg "Benedict".

Apparently one of the must try here is Chef Justin's Laksa. According to Sue Lynn, it's like the Laksa Katong style but this one here is more flavourful and the taste of coconut is stronger. However, I have one complaint - the bean sprouts are just too thin! They need to get some juicy ones from Ipoh. Justin did told us that of course the laksa at his restaurant could not be compared with the stalls as the price determines the quality of the ingredients that you are going to put into the cooking. Breakfast is available at Sky on 57 for S$38++ a person with a selection of one breakfast dish and a cup of Vittoria Gourmet Coffee or a Gryphon Selections of Fine Tea.

The Pirramimma, Marina Bay Sands' own bottling of red & white wines.

While we indulge in our delectable breakfast which comprises baskets of freshly baked breads and a platter of an array of tropical fruits, we had the chance to ask Tamir on just anything! He joined MBS in March 2009, the year it was opened bringing over 25 years of experience. It's just amazing that this man here has a team of 2000 staff handling 60 different food concepts in a 1.2m square feet of F&B space. On the latest developments of the F&B section of MBS, he let us on a secret - one more Celebrity Chef restaurant will be introduced soon. This would be an Asian chef who has been running a Michelin-star restaurant but he ain't revealing the name of the chef! To Tamir, "food is so creative, it's like an art" and there's never a limited number of artists. Therefore, under his leadership, the menu is a constant evolution and he continues to seek iconic, highly recognised restaurants, unique and interesting restaurants to add to the already gourmet heaven in MBS.

Come in early January 2013 would be a 3-day Epicurean Market where they hope to hold it annually to encourage people from all walks of life to come and sample the food of every restaurant in MBS for a nominal ticket fee. This event would be marketed in late November, so gourmands out there, do take note!


Lunch @ Sky on 57

Of course we didn't have lunch right after breakfast. We did something interesting and I shall only reveal it soon as it's probably one of MBS' best kept secrets. Anyways, coming back to Sky on 57, it's helmed by Singaporean Chef Justin Quek, who has a take on traditional Asian and local cuisine - using premium ingredients, refined techniques and served with a hearty dose of Asian hospitality. It's a place where you can bring your overseas guest and wow them with the local cuisine admist stunning views from the highest point of MBS. Offering an unparalleled vista in dining be it night or day, this is the place to go!

 
We were quite lucky to be able to catch Justin in his restaurant. You'll be surprised that Chef Justin is quite a friendly and chatty chap. There's so few airs about him and he got comfortable with us eventhough we have just met for a minute or two. I can see the passion he has for the perfection of his food and his offerings such as his own wine labels and even cigars.

He mesmerized us with his stories and more importantly, his food!

Demitasse of fresh mushroom cappuccino. Served in an espresso cup, I wished I can have a bigger cup! It's one of the most refined "mushroom soup" I've had. Light textured, foamy & smooth, packed with fresh mushroom and earthy flavours with mushroom bits on the finish.

Slow cooked organic egg. With artichoke puree, foie gras emulsion and runny egg. I love the sauce which has robust earthy and nutty flavours from the mushroom.

 Oriental Seafood Fried Rice "Mui Fan". The rice was wok-fried with egg, and then immersed in a light starch broth with asparagus, big scallops, grouper fillets, tiger prawns and bok choy. I love the silky texture of the starchy broth which resembled the porridge except that the rice was still in perfect grain and slightly burnt on the edges due to the frying. Scallops were a little overcooked but the prawns were just juicy, succulent and fresh!

 

Australian lamb cutlet. Served with wok-fried julienne vegetables and tapenade jus. Perfectly grilled to a medium, tender and juicy.

Jack Fruit Tart with Crumble. Paired with cream anglaise and accacia honey ice-cream. Although I'm not a dessert-kinda-girl, I have to give this a try. I love the filo pastry that was so crispy and went crumbly when I sank my teeth into it. The tart has a base of jack fruit and topped with red raspberries. Goes extremely well with the honey ice-cream. I thought I would die of sugar rush but I didn't and I've even managed to finish up the dessert. For that, I deserved a pat on my back.

Gosh! Writing all these at 12 midnight makes me hungry especially when I didn't have any dinner tonight. My eyes are squinting already but I am determined to write my longest blog post ever on this historical day.

Cocktails @ Outdoor Terrace of Sky on 57

With Joyce sipping on cocktails & other media members.

I can't count the number of times I've been stepping into Sky on 57. At 4pm, we are already on happy hour at the pinnacle of pleasure and prestige on the highest floor of MBS. This is also the place to savour an exquisite pairing of Krug Grande Cuvee and steamed Foie Gras Xiao Long Bao for a limited time only at S$88.

 There's no lack of good drinks here. See those Cristal bottles?!!

 Sky on 57 has a total seating capacity of 240 seats in the entire venue. That includes 150 seats in the main restaurant and 90 seats at the outdoor terrace.

Signature cocktails - Pink Gin Asiana, Raspberry & Nutmeg Martini, and Mango Tango. 

All for $18++.

Bar Menu - Clockwise from top right : 1. Wok-Fried US Kurobuta Pork fillet in black pepper sauce (S$20) 2. Croque Monsieur with classic French ham and Gruyere cheese sandwich and potato chips in wasabi flavour (S$22) 3. Sauteed King Prawn with Chilli Sauce "Singapore style" (S$49). Time: 2.30pm - 11.45pm

I like all the dishes served during our cocktail session particularly the Croque Monsieur (minus the wasabi potato chips). What I don't get is Singapore's rave about the wasabi-flavoured chips. Why?!! Anyways, I wished I could get some of these finger food in the KL bar scene too.

Do you know that they even provide binoculars for your to appreciate its panoramic sky view. Ask and you shall be granted!

Night Cap @ Skybar KU DÉ TA

One of the best places to have a drink at night would be the Skybar at KU DÉ TA due to its iconic bar that is perched on the obeservation deck of Marina Bay Sands. You get music, DJ, panoramic views and a long list of drinks.

Just remember to get the access card from the lobby of Tower 3 if you are not a staying guest. There's cover charge of S$38 on Fridays and Saturdays after 9pm which does not come with any drinks.

The drinks aren't too expensive. Cocktails are priced from S$22 and above and I had a glass of Suntory Hibiki 17yo for S$20. The bartenders are very nice people as well and of course nothing beats the view. This is really a happening drinking scene in Singapore!

 Sue Lynn looking all posh and pretty for the party!

You can really spend the whole day on Sands Skypark! I've not even mentioned the Chocolate Buffet that one could indulge in the afternoons at The Club @ Skypark. I'm glad I've tried my best to summarize everything that I can do on 57th floor in one post. The post could be longer but I'm having a difficult to keep my eyes open. Good night peeps!

Marina Bay Sands

57th Floor

10 Bayfront Avenue, 

Singapore 018956

Tel: +65-6688 8868

Website