Last December, both the Sheraton Imperial Kuala Lumpur Hotel and The Westin Langkawi Resort & Spa embarked on a special project, the production of a cookbook, delightfully called Passion.

Passion is a 150-page book, featuring 39 recipes from 13 culinary experts of the both hotels. The collaboration between both hotels was born out of a mutual love for food and what it represents in our local society.
Both hotels have many local culinary specialists who are so creative and talented in their fields, guided and led by two very brilliant home-grown culinary maestros – Rajesh Kanna, Executive Chef at Sheraton Imperial Kuala Lumpur Hotel (most right in the pic below) and Chandran Narayanan, Executive Chef at The Westin Langkawi Resort & Spa.

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Since its inception in 1994, Shanghai Tang has been the pioneering luxury lifestyle brand from China.

Each season, Shanghai Tang presents fascinating aspects of China’s rich culture on its continuing mission as the global ambassador of contemporary Chinese chic.
For Spring/Summer 2011, the focus is on the Miao, one of China’s most captivating ethnic minorities. They live predominantly in the hills around Southern China, and their profound respect for nature is reflected in the motifs, embellishments, and colours of their clothing.
The butterfly, for example, is a mythical Miao symbol of metamorphosis and beauty, and is reinterpreted in delightful ways throughout this new collection.

Miao batiks and prints are traditionally coloured by natural indigo dyes and feature symbols from nature.

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I was at the M•A•C Wonder Woman event held at Mid Valley Centre Court just last week.

Staying true to the theme, the whole concourse area was transformed into an amazing setup that’s almost straight out of the comic series. It was very eye-catching & even a non-comic book fan like myself was drawn to the bright & vivid colours of the displays.

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I didn’t believe it when a friend of mine tipped me that the best tandoori & naan in Malaysia is found in Melaka town.

Melaka for Nyonya food yes, chinese food yes of course, but tandoori? Naan?

That conversation marked the first time I’ve heard of Pak Putra. The said friend shared that tip when I said I was heading to Melaka for a food trip in the coming week. He persistently urged me to try it.

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