Redefining the olden days Chim Chum @ Steamboat Bakar Sepanggar

Written by @joehairie
(Photos by


Thought of the day– “You don’t have to cook fancy or complicated masterpieces-just good food from fresh ingredients.”-Julia Child

(This particular restaurant is one of our best recommendations of eateries in Kota Kinabalu, Sabah for your Ramadhan 2017 Sungkai/berbuka puasa)

In Thailand, Chim Chum (pronounced as t͡ɕîm t͡ɕùm) is regard as street food. To produce Chim Chum, a charcoal stove (clay pot) is filled with broth. The burning charcoal will get the broth boiling and that’s the right moment to put uncooked food inside it. People in Laos and Cambodia have long been using this cooking method. It’s about using that hot pot to dip something for a while (Chim) or quickly dip it (Chum). Today, Chim Chum is still being used but in a contemporary environment, such as in Steamboat Bakar Sepanggar Restaurant, Kota Kinabalu, Sabah, Malaysia.

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ESN_Alisa Roslan
Alisa Roslan

PETALING JAYA, May 16, 2017 ​— ​Malaysian multi-grain cereal brand ​NESTUM® crowned Alisa Roslan as the first Ratu Empayar Sajian NESTUM® after a thrilling finale cook-off with four other finalists at Sunway Pyramid shopping mall yesterday. The winning Grand Prize recipe will be published in Alisa’s very own Quick and Easy Recipes with NESTUM® cookbook by Nestlé Malaysia.

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Urbanscapes Presents Tiffin Throwdown: Battle of The Poke Bowls

Blogged in this site by @joehairie
For Urbanscapes



Tiffin Throwdown is back, and it’s all about the hottest Hawaiian trend in town: poke bowls! Urbanscapes is pitting the city’s best poke bowl vendors against one another, and attendees get to be the judge on which poke bowl they think is best. That’s not all – vendors will also need to win the hearts (and stomachs) of our panel of judges: Cecilia Yong, Ili Sulaiman,JayDee Lok, and Jeremy Teo; the winners of Judges’ Prize and Public’s Choice will walk away with RM3,000 respectively. Plus: Tall, dark, and comedian Kuah Jenhan emcees, and hosts an all-special MasterChef Apprentice workshop.

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Al Hamra Restaurant & Bistro @ The Palm Square Kinarut, Sabah

Written by @joehairie
(Photos by


Thought of the day-“Growing up, I learned life’s important lessons at the dinner table.”-Chef John Besh

Blink and you might be missing something in regard to some amazing dining opportunities. As Kota Kinabalu’s and its surrounding area fickle with new restaurants opening, one might not ably to see the best of the best. Connoisseur included. Hidden somewhere in a newly-developed commercial and housing area near Kinarut town, is one contender in the burgeoning concept of Middle Eastern cuisine. Introducing, Al Hamra Restaurant & Bistro at The Palm Square Kinarut. Though located about 18 KM from Kota Kinabalu city, getting here is not a hassle.

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Malaysian Nyonya Celebrity Chef : Chef Florence Tan

Blogged in this site by @joehairie
Based on Promenade Hotel Kota Kinabalu Handout for Media Representatives
(Photos by


Chef Florence Tan was specially flown in by Promenade Hotel Kota Kinabalu to showcase her Baba Nyonya-licious Signature from April 28, 2017 to May 21, 2017 at Promenade Cafe.

Florence Tan is Malaysia’s most famous Nyonya Chef who has delightfully been promoting the Nyonya cuisine in Malaysia and now, internationally, from as far back as anyone can recall. She whole-heartedly desires to leave this cuisine indelibly imprinted on diners’ minds and has earnestly preserved and strived, not only to promote, but to faithfully “safeguard” traditional Nyonya recipes so that future generation can reproduce and savor this genuine cooking.

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Rain City by Grim Anise a.k.a Dimitris Grimanis

Written by @joehairie
(Photos supplied by Grim Anise/Dimitris Grimanis)


“I live in a city that rains a lot. ..and many nights I would oversee the city from my apartment. At those moments, I would try to feel how would the music of that city sound like. How it would resonate inside me. This is the sound of that city for me.”-Grim Anise/Dimitris Grimanis

Dimitris Grimanis is an independent artist active under the name, Grim Anise. He is very meticulous in observing his surrounding especially in the city where he is in and for that he produced ‘Rain City‘, his new album which is way different than his first one ‘Broken Virtues and the Secrets of Star Counting‘. Together with @Lan, we spent some time listening to all 10 songs/music in that particular ‘Rain City’. We somehow thinks that his music is awesome. For the two us, his music is something unique, a bit revolutionary (in a good way) that is different from mainstream music that we have here in Malaysia.

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Nasi Lemak 101: The Making of Simple Nasi Lemak

Written by @joehairie
(Photos by


This entry is written after we tasted some yummy packed Nasi Lemak days ago. Nasi lemak is a Malay Fragrant Rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish and also popular in neighbouring countries such as Singapore, Indonesia especially in Eastern Sumatra, Brunei and Southern Thailand. Malaysian normally have this meal for breakfast but then some people have this for lunch and even post supper!! Nasi Lemak can be found in all parts of Malaysia, be it at street vendors, cafes and even in a 5 star restaurant.

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Cooking Buah Sukun/Breadfruit: A fruit that will keep you full for the next few hours

Written by @joehairie
(Photos by


Thought of the day-“Good nutrition creates health in all areas of our existence. All parts are interconnected.”-T.Collin Campbell

In Part 1 (LINK) @Lan wrote an introductory article to enable all of us in getting to know more about Buah Sukun/Breadfruit. In this Part 2, we will be showing to the readers one of the many ways to prepare and cook Buah Sukun/Breadfruit. As @Lan mentioned in Part 1, this particular fruit though often neglected and being underestimated, has indeed high nutritional value. Consuming it will make one full for the next few hours. We’d like to thank Madam Remimi and Mr.Ag Damit for allowing us to document the simple process of cooking Buah Sukun/Breadfruit.

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