2020 has showered us with countless surprises - some are unfortunately awful, but others are absolutely amazing! For those who are stuck at home due to the COVID-19 quarantine, here’s the best news in months that will put you in a jolly good mood: Tiger Malaysia is launching the world’s first ever fully-immersive 3D virtual food festival and you are invited to the party!

Tiger Street Food Virtual Festival 2020: Everything You Need to Know

Tiger Street Food Virtual Festival 2020

Join the world’s first online food festival and explore virtual streets, interact with other festival-goers, play interactive games and order your favorite street food and Tiger Beer and have them swiftly delivered to your door within minutes! This is just Tiger’s revolutionary and creative way of bringing food from the streets onto your screens while conforming to the CMCO regulations in Malaysia!

Tiger organizes large-scale street food festivals annually that are jam-packed with live performances, games and delicious food to be savored alongside ice-cold beer. In 2020, they have proven that even a pandemic won’t stop them from hosting another sensational event. They did so by bringing the entire festival into the digital world and onto your smartphone screens!

The highly anticipated festival will officially launch on November 6th - and will be “open to the public” every Friday, Saturday and Sunday throughout the month from 11am to 9pm. Here’s what to expect!

Authentic Kedahan Food at DSA Café, Jeti Semeling: Menu & Review

Where is Jeti Semeling, Sungai Petani?

Jeti Semeling is located at Sungai Merbok, which is home to the largest mangrove colonization species in the world. There is a special monument constructed here called Gok Arang that has became an attraction of its own. It is an old but well-preserved furnace structure that was formerly used to burn mangrove trees to turn them into charcoal.

Gok Arang is a monument found at Jeti Semeling

Gok Arang is a furnace formerly used to produce coals and bricks in Sungai Petani

Gok Arang that faces the mangrove forest of Sungai Merbok was used to burn mangrove trees and turn them into charcoal.

The fishermen at Sungai Merbok are the founders of several unique fishery activities known as ‘Langgai’ and ‘Menyenget’. These fishing techniques are claimed to be non-existent in other river-based communities in the world. Here, you can also easily find many local travel guides offering tour packages which include a river cruise through the National Geopark. A trip down the river will unveil mesmerising views of the majestic Gunung Jerai from afar while bringing you into the dense mangrove forest. You will also have the opportunity to visit an oyster farming site called the Bakau Hijau.

Read also: 13 Must-Try Food in Teluk Intan

Just a few years ago, oyster omelette was all the fad and food reviewers from across the country were trying out every stall in town and proudly claimed that the one they found is the best version - but nothing really comes close to the Or Chien served at New Lane Hawker Centre!

The utmost importance when it comes to nailing the most delicious oyster omelette would definitely be the freshness of the oysters. Thankfully on this island, fresh oysters are high in volume and are easily accessible. Any fresher, you’d have to fish for them yourself!

New Lane elevates its omelette game by mixing eggs with its perfectly concocted tapioca flour slurry in order to achieve the right amount of chewiness and crisp, while triumphantly maintaining the plumpness and juiciness of the oysters. The balance in texture is what makes the dish stand out from the rest!

Address: Lorong Baru, George Town, 10450 George Town, Pulau Pinang, Malaysia

Opening hours: 4pm -11pm (closed on Wednesdays)

Cendol is a classic sweet Asian dessert of shaved ice, green-dyed rice flour jelly, creamy coconut milk and thick syrupy brown sugar. It is fondly described as a Malaysian childhood after-school snack. Although Cendol is typically sold by roadside vendors, it has evolved to be a national-favourite today with many dedicated shops serving it as a high-end, refined dish.

For the locals, nothing is more reminiscent of the yesteryear than the famous Penang Road Famous Teochew Chendul, which has touched the hearts of many with its sweetness in a bowl. They have been serving this classic dessert for over 80 years at the UNESCO cultural heritage historic site. In fact, they are part of the heritage itself!

Note: Embrace yourself for the long lines (with social distancing of course) with a minimum waiting time of around 20 to 30 minutes as both regulars and curious visitors will be flocking the area pretty much from the time it is open till closing!

Address: 4 2, Lebuh Keng Kwee, George Town, 10100 George Town, Pulau Pinang within the Georgetown UNESCO Historic Site

Opening hours: 10.00am-7.30pm

Lok-lok is undeniably one of the most iconic street foods in Malaysia! Boiled or grilled, these skewers are intended for easy consumption and quick snacks in-between meals. There isn’t a line drawn when it comes to lok-lok as all types of vegetables and meats can be used as long as there is a way to thread them onto sticks. 

At SS Penang Lok Lok, there are over 50 types of lok-loks served along with many different types of condiments according to your liking. Fun fact: SS stands Super Spicy. Are you ready to challenge your tastebuds?

Address: 209, Lebuh Pantai, George Town, 10300 George Town, Pulau Pinang

Opening hours: 8.00am-12.00pm

In Malaysia, there is one dish to rival all - even the famous Nasi Lemak! This dish is so popular that it might even become the next McDonald’s ice-cream flavor, the new Miss Malaysia’s costume, or the new burger - if they can find a way to incorporate it! We are talking about the creamy and utterly delicious curry mee.

Curry mee has been around in Southeast Asia since the time of migration and is heavily influenced by all major cultures and cuisine of Malaysia, be it Malay, Chinese and Indian - making it the perfect noodle dish! Assembled using vermicelli or yellow noodles, fishcakes, roasted meat, scallions and spiced coconut cream, this fiery curry dish is ready to excite your palate. 

In Penang, you can taste this legendary classic dish for yourself at Air Itam Sister Curry Mee. The stall was started by the famous Lim sisters who have been whipping up noodles for the past 75 years near the famous Kek Lo Si temple. They maintain the classic flavour by cooking it over a charcoal stove and making their own chilli paste to elevate the flavour of their curry. Grab a bowl and stool just like old times and go to town with it! 

Address: 612 T, Jalan Air Itam, Pekan Ayer Itam, 11500 Ayer Itam, Pulau Pinang

Opening Hours: 7.30am-1.00pm (closed on Tuesdays)

Contact number: +6012-410 8152

It’s almost illegal to leave Penang without trying this classic Malaysian dish! These flat rice noodles is stir-fried with eggs, cockles, bean sprouts, prawns, meat, fish cakes, soy sauce and served with a side of spicy chili paste or cut chilies in soy sauce. It is something no one should miss whenever they are in Penang - not even the locals!

Head over to Left Handed Char Kuey Teow located in Georgetown, Penang and meet the lefty ‘uncle’ managing the stall who attracts plenty of attention with his stir-frying skills! Interestingly, people are here not just for the amazing charred flavours of the stir fried rice noodles, but also for his cooking presentation over high, fiery flames! 

Address: 79-G-11, M Mall, Jalan Dato Keramat, 10150 George Town, Pulau Pinang

Opening hours: 11.00am-9.00pm (closed on Wednesdays)

Roti bakar is as simple as the name suggests - slices of hand-cut bread toasted on a charcoal grill and slathered with creamy kaya and butter. It is typically accompanied by the kopitiam-style black coffee, teh tarik or half-boiled eggs in a meal. Something as simple as toasts can also be a challenge to perfect but the team at Toh Soon Cafe are no amateurs when it comes to this!

Their signature roti bakar topped with half-boiled eggs has been a hit among many celebrities and politicians during their visit to the island, and their perfectly charred bread with generous serving of their fresh homemade kaya is a must-try item here!

Address: Lebuh Campbell, George Town, 10450 George Town, Pulau Pinang

Opening hours: 7.00am-12.00pm

Contact number: +604-2613754

Tau Sar Piah is a classic Chinese pastry dish made from wheat flour, sugar, green bean paste, powdered fried onion and salt. It is a simple snack that holds a special place in the hearts of many Malaysians as many grew up eating it. These flaky biscuits traditionally contain lard, but modern variations which are vegetarian and halal can also be found in Penang today.

Looking for a souvenir to bring home? Tau Sar Piah is the famous ‘take home snack’ for anyone returning from Penang as a treat for their loved ones.

It is becoming increasingly difficult to find traditionally produced Tau Sar Piah, but thankfully there are a few shops in Penang that are still making this classic snack by hand! Soon Hiang Biscuit Shop which has been operating for over 60 years still prepares their pastries the traditional way. Their passion shines through the shiny crust of the biscuits. You can almost taste the labor of love in each bite! Due to their popularity, it is best to make reservations before you head over to their humble abode-cum-store!

Soon Hiang Biscuit Shop

Address: 33, Jalan Kuantan, George Town, George Town, Pulau Pinang

Opening hours: 9.00am-7.00pm

Contact number: +604-229 5799

Apom is a type of traditional Indian crepe that are prepared using blended soaked rice that has been fermented overnight with toddy and sugar. They are typically served with coconut milk, but can also be simply eaten on their own at any time of the day.

The apom stall at Lebuh Chulia has proven that delicious food does not need to be complex, as the specialty apoms are made using only sugar, coconut milk, flour, salt and egg. With each piece costing just RM0.50, it’s no wonder why the stall is always packed with visitors for its cheap, soft and crispy apoms!

Address: Lebuh Chulia, 10200, Georgetown, Penang (nearby Crystal Guesthouse)

Opening Hours: 7.00pm-11.00pm

The best food in Penang is humble in appearance and simple in taste, yet it is capable of evoking thousands of memories in our hearts. Over the years, Penang has slowly but surely evolved to become the country’s economic powerhouse, but it has achieved that so gracefully without forsaking the roots and culture of the people. Have a fantastic time exploring the island and its heritage!

For related articles, click here.

Ever wondered what fresh local oysters taste like? You should be delighted to know that there is an oyster cultivation farm right here in Malaysia!

Read also: Must-Try Unique Food in Kedah

Enjoy Fresh River Oysters at Bakau Hijau Sungai Merbok, Kedah

Bakau Hijau Farm is a family-run farm at Sungai Merbok (Merbok River) in Kedah where more than 10,000 oysters are being cultivated. The outlying oyster farm is located by the riverbank of Kampung Sungai Batu Besi at the Bujang Valley - an area known as the richest archaeological site in Malaysia. Ruins of a town dating back to 480 BCE were found near the Sungai Batu archaeological site. Read more about the findings and discovery here: This Malaysian Temple is Older Than Angkor Wat!

Bakau Hijau Farm has received several awards, including one accorded by Tourism Malaysia for the Best Tourist Attraction Award (Natural Attraction, Agro Tourism and Eco Tourism) for 2016/2017. So, you know that you are definitely in an incredibly special place, to say the least!

Bakau Hijau is an oyster farm located at Sungai Merbok, Kedah

A Relaxing Atmosphere to Build an Appetite

Upon docking at the floating farm, visitors will be given a welcome drink as well as a piece of oyster as an appetizer. It’s a chance to relax the mind as you take in the beautiful sights in front of you. Thanks to the mangrove forest surrounding the river, the waters of Sungai Merbok is a clear green. The cool breeze, soft river water and magnificent natural scenery will surely stimulate your appetite to prepare you for some fresh, delicious river oysters!

Oyster Culturing Process at Bakau Hijau Sungai Merbok

Visitors can join a guided tour to watch the culturing process of the oysters. The culturing process begins when the oysters are as small as a ten-cent coin, before growing to reach a length of nine to ten centimeters. This process typically takes between nine to twelve months.

Each month, an approximate 1,000 to 3,000 oysters are harvested at Bakau Hijau farm. Many of us do not give much thought beyond consuming an oyster, so it will certainly be a wonderful and enriching experience to watch and understand the cultivation process.

In our opinion, there are four things that any exceptional rooftop restaurant must be able to offer: Gourmet fare, amazing views, ample personal space, and tasty handcrafted cocktails to go with the sunsets. Ready to find out how well Sabayon fares? Read the full article to find out!

Read also: 15 Best Rooftop Restaurants in Kuala Lumpur

Sabayon EQ Hotel: Rooftop Fine-Dining Restaurant in Kuala Lumpur

Located on the hotel’s highest floor, Sabayon greets its diners with the spectacular views of the city and the Petronas Twin Towers. The place comes alive as the sun sets into the horizon with its infinity-themed foyer. Entering the restaurant instantly transports you to another realm through the dreamy and elegant high ceilings, adorned with nothing short of the most tasteful copper and bronze accents.

Ready to dine? Pick from their à la carte offerings, or go bold with its degustation menu. A sommelier is ready around the clock to recommend the best wine to go with your chosen dishes.

But First, Where’s EQ Kuala Lumpur?

EQ first opened its doors in 1973 and was previously known as Hotel Equatorial located along Jalan Sultan Ismail. The world-renowned hospitality name quickly gained its reputation as a premier five-star destination in Malaysia but halted operations between 2012 to 2019 for redevelopment, making way for its dazzling successor. Today, EQ stands 52-storey tall in the heart of Kuala Lumpur, offering 440 luxurious suites and rooms - each having its own panoramic view of the mesmerizing city skyline. The most impressive feature yet is perhaps Sky51 - an entire floor dedicated for the hotel’s revolutionary F&B offerings, rooftop bars and ritzy restaurants.

The alfresco dining area accommodates 40 guests while the indoor area caters to 60 guests. There are also a semi-private room for up to 8 guests and a private room for up to 20 guests.

A Magical & Spellbinding Décor

Despite the indoor dining, it still feels on top of the world when you are at Sabayon. The restaurant’s ethereal design is a recreation of a bird’s life from 250 meters above, brought to life through the fascinating cloud formations made up of smaller individual feather-like sculptures. The enthralling journey begins at the Sky51 lobby, where you can immerse in the surreal stillness of a infinite horizon - the way a bird would as it glides into the sky.

Just recently, Sabayon EQ KL has been awarded the Gold Award for Design Excellence in the Food and Beverage category by the MIID REKA Awards 2019 as well as Best of Award of Excellence in the Wine Spectator Restaurant Awards 2020.

Sabayon EQ KL won the Gold Award for Design Excellence in the Food and Beverage category by the MIID REKA Awards 2019

Sabayon EQ's infinity-themed foyer that's perfect for an Instagram photo

Sabayon EQ Hotel KL: Menu, Food & Price

The man behind Sabayon’s culinary creations is Chef de Cuisine Jonathan Heng, who has more than 16 years of experience in the field. He followed his chef-father’s footsteps into the culinary world and showcases his competence in classic cooking methods and refined techniques. He brings together premium imported ingredients and artisanal local products and meticulously formulated a dinner menu comprised of three-course (RM338), four-course (RM438) and five-course (RM538) options - on top of a selection of à la carte dishes for both indoor and alfresco dining.

Sabayon 3 Course Menu

Our sky-dining adventure in Sabayon was aptly elevated with a 3-course meal. Our appetite is teased with an amuse-bouche, followed by a starter (choice of scallop or chicken), before bringing out the big boys (main course choice of cod or tenderloin) and a sweet ending to seal the deal.

Sourdough & Butter

The sourdough at Sabayon is baked fresh and served warm - along with three different and delicious variations of fats to get you warmed up for the meal: hand-whipped yuzu butter, olive oil and salted butter. A playful shard of crisped sourdough provides a contrast in texture.

Fresh sourdough bread served with three kinds of fats: Yuzu butter, olive oil or salted butter.

First-Course Option 1: Hokkaido Scallop

Small in size but big on taste, the first-course makes a grand entrance onto the table with an incredibly lavish leek fondue and succulent caviar to glorify the fresh and beautifully seared scallop. This is probably our winner of the day!

Fresh and juicy Hokkaido scallop served at Sabayon EQ Hotel Kuala Lumpur.

Pick either the Hokkaido scallop or the Chicken Pot-au-Feu as your first-course.

First-Course Option 2: Chicken Pot-au-Feu

A clear and gentle soup packed with surprising umami gushes, each sip is a tuneful assimilation of distinct flavors from the braised mushrooms and foie gras. A subtle yet graceful transition to the main course.

Umami-packed Chicken Pot-au-Feu served at Sabayon EQ Hotel Kuala Lumpur.

Second-Course Option 1: Sous-Vide Skrei Cod

Perhaps a little oversized for fine-dining portion (but who’s complaining?), the cod fillet is cooked à la chinoise: through and seasoned adequately with miso beurre blanc. Take delight in bathing the cod in the rich, buttery and creamy sauce punctuated by bursting bubbles of flavors from the salmon roe.

Note: If you are choosing scallop for your first course, skip the cod and go for the tenderloin as both dishes are on the creamy side with a similar taste profile.

Sous-Vide Skrei Cod served as a main course at Sabayon EQ Hotel Kuala Lumpur.

Second-Course Option 2: Black Angus Tenderloin

Lovers of red meats will definitely go for the tenderloin for its softer, melt-in-the-mouth tenderness. The steak is served alongside a lightly seared brioche loaded with pulled oxtail for a wonderful contrast of textures on a plate. While the former tasted average, the latter stands out due to the creative assembly and seemingly effortful preparation.

Black Angus Tenderloin served as a main course at Sabayon EQ Hotel Kuala Lumpur.

Dessert: Citrus Air

It’s almost like the Chef is saving the best for last with this artful masterpiece. Among all the dishes, the dessert is in a class of its own and proudly showcases the Chef’s innovation and expressiveness with unexpected depths and textures tied together by a yellow-and-white palette and a consistent theme: citrus. Every element is different - some are dreamy and airy, some are hard and crunchy, and others offer a sharp and zestful delight. Our favorite item on the plate is the ball of creamy, sour sorbet that cleanses and refreshes the palate.

Citrus air - a fine dessert indeed at Sabayon EQ Hotel Kuala Lumpur.

Mignardises

Order a cup of hot coffee to be enjoyed with these delightful complimentary bite-sized treats to end the meal on a sweet note: gourmet chocolate, marshmallow and gummy.

Mignardises for a sweet ending at Sabayon EQ Hotel Kuala Lumpur.

Sabayon at EQ Hotel Kuala Lumpur provides a great space to enjoy the city from an intimate distance, and would make a lovely spot for Valentine's dinner or anniversary celebrations. An attractive plate instantly makes a meal more delicious and interesting, and we hope to see this in Sabayon's main courses in the future!

Sabayon EQ Hotel Kuala Lumpur

Website | Facebook
Address: Level 51, EQ, Equatorial Plaza, Jalan Sultan Ismail, 50250 Kuala Lumpur

Opening hours: Lunch 12pm-3pm (Monday-Saturday), Dinner 5pm-10pm daily
Dress code: Smart casual
Email address: dineateqkl@kul.equatorial.com

For related article, click here.