D’MUNCH KITCHEN, Old Klang Road, Kuala Lumpur

This post is specially dedicated to pork lovers!

D’Munch Kitchen, located on the ground of Petalz Residences along Old Klang Road, is a pork haven. Every dish features pork or parts of the piggy, to be eaten with plain rice or mantou (steamed or deep-fried). The only non-pork dish on the menu are the blanched vegetables.

Kicking off our pork-centric meal is the Penang-style Lor Bak – rolls of marinated pork in beancurd sheets, deep-fried, sliced and served with chilli sauce. Flavours are mild so the chilli sauce came in handy.

D’ Munch Lor Bak (RM10)

Dishes served here are really very decently priced, starting from RM8 for a plate of blanched vegetables which can be a choice of lettuce, bok choy or choy sum, depending on what’s fresh for the day. The pork dishes are priced in the region of RM15-RM18 per portion and I’d say the servings are pretty generous. Each serving is good for at least 2 people and that ramps up the affordability factor of dining in D’Munch Kitchen.

The Vinegar Pork Trotters and Braised Pork came bubbling merrily in claypots, their aromas tantalising our noses before the food reached the table! These two dishes are typical home-style comfort food and when done well, elicit immense gastronomic satisfaction! If you like innards, the Braised Pork does come with intestines, upon request. Similarly, the Pork Ribs Curry and Pork Rendang were packed with flavours – best eaten with the mantou. The rice lovers may beg to differ though, as for some of them, porky dishes must go with rice – the more the better!

Vinegar Pork Trotters (RM15)


Braised Pork & Innards (RM15)


Pork Ribs Curry (RM18) & Summer Mantou (RM5/4pieces)


Pork Rendang (RM18) & Golden Mantou (RM5/6pieces)

My favourite is the spunky Pork Innards Soup. Peppercorns and pickled mustard leaves gave this robust soup their signature spunky flavours and I couldn’t get enough of it. Whether slurped on its own or eaten with rice, this soup is a must-order item for me.

Pork Innards Soup (RM16)

Blanched Vegetables (RM8)

D’Munch Kitchen is the spot to head to whenever cravings for home-style porky dishes hit you. The homely comfort food is generously-portioned and friendly on the pocket.

 

D’ MUNCH KITCHEN
G-05 Petalz Residences
Residency Rimbunan
No.2 Jalan 1/132A
Off Jalan Klang Lama
58000 Kuala Lumpur
Tel: 012-683-0699

Open Tuesday-Sunday
Lunch: 12.00pm-3.00pm
Dinner: 6.00pm-midnight
Closed on Monday

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New Menu at FIVE SEN5ES, The Westin Kuala Lumpur

Every time I step into Five Sen5es, the pork-free Chinese restaurant at The Westin Kuala Lumpur, I feel like I’m entering a palatial mansion. It starts from that classy passageway to the restaurant, right on to the plush seating on elevated wooden platforms at the front flanked by several huge oriental vases. Further up the right side of the restaurant, bigger tables are set up by the floor-to-ceiling windows, enabling the whole area to be bathed in glorious natural light. Soothing splashing sounds from water features and mini koi ponds enhances that sense of zen and that’s what the five senses are about: sound, sight, smell, feel and taste.

Love the open kitchen concept!

With new items added to their menu recently, I was all ready and happy to employ the five senses to check them out. First on the list is the chef’s new signature dish – Salmon Banana Rolls served with Green Tea Dressing. Crispy skin and soft sweet bananas somehow blended well with the salmon and this little surprise dispelled whatever skepticism I had earlier. So, be brave, order this and you may just be as pleasantly taken as I was.

Crispy Salmon Banana Roll with Green Tea Dressing (RM36/small for 1-3 pax)

I love soups, especially when it’s thick with seafood and crowned with a glorious fresh scallop! Pushing aside the sheet of seaweed, every spoonful dug up chunks of fresh succulent seafood from the creamy umami soup.

Braised Fresh Scallop with Seaweed & Seafood Thick Soup (RM36)

Chicken braised with chestnuts and mountain yam was such a comforting dish. Steaming hot in a claypot, the sauce caramelized at the bottom as we ate, and that added a delightful charred aroma to the dish. The softened chestnuts and mountain yam have absorbed the gravy and be warned: you may want to have some plain rice with this pot of braised goodness.

Braised Chicken with Chestnuts & Mountain Yam (RM52 small/RM98 large)

We can’t resist cod fish whenever it’s on a menu and when told that the chef has come out with a new signature dish, we just had to have it. It’s a thick chunk of tender and smooth cod fish bathed in an appetizing sauce of lemongrass, chillies and lime. If you haven’t ordered that bowl of plain rice yet, then it’s about time you do so for this dish!

Cod Fish with Lemongrass Sauce (RM160/180g)

There’s a lot going on in the pot of Minced Duck Fried Rice. In addition to minced duck, the chef has added in prawns, yam and pumpkin – all these of course made the serving more luxe but personally I feel “less is more” would be a better option. Minced duck meat should be the highlight for the fried rice with perhaps just one other suitable condiment. Nevertheless, do enjoy this ingredients-packed pot of fried rice.

Minced Duck Fried Rice with Prawns, Yam, Pumpkin in Claypot (RM45 small/RM88 large)

FiveSen5es serves the usual selection of Chinese desserts and what stood out is the Silken Mango Cream with Pearl Sago and tangy Crushed Thai Pomelo.

Silken Mango Cream with Pearl Sago & Crushed Thai Pomelo (RM20)

Cold Aloe Vera Jelly (RM20)


Peanut coated Rice Dumplings with Black Sesame Filling (RM20)

The above are just a few samples of the new dishes in Five Sen5es newly curated by the culinary team. Do drop by to check out the rest!

 

Five Sen5es
Level 1
The Westin Kuala Lumpur
Jalan Bukit Bintang
55100 Kuala Lumpur

Tel: 03-2731-8333

Operating hours:
Lunch 12.00pm-2.30pm
Dinner 6.00pm-10.00pm

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YUK SOU HIN @ Weil Hotel, Ipoh

One of the most popular meals one can have in Ipoh is Dim Sum. It’s so well-loved that not only it is eaten at breakfast and lunch, some restaurants do serve it at night as well. Growing up in Ipoh, a dim sum supper was something of a big treat for me, because we were poor and could not afford this very often. Ipoh folks eat dim sum at the crack of dawn – it’s not unusual to see the popular dim sum restaurants being full and crowded by 7am!  As a kid, I was always excited, despite being bleary-eyed, when I had to get up very early to get to the dim sum shop in town.

So, dim sum culture is a thriving “yum cha” thing in Ipoh. I recently discovered Yuk Sou Hin in the Weil Hotel Ipoh and what a nice find this is! Helmed by a Hong Kong chef, Chef Allan Tse, the pork-free dim sum served here does not disappoint. There’s no boisterous crowd here within the elegant walls and service is efficient and pleasant.

Chic and comfortable interior

We picked our items from the a la carte dim sum menu and every dish is cooked fresh and served piping hot. Despite not using pork, the Hongkong-style dim sum turned out beautifully in taste and presentation. There’s no compromise on flavours and textures.

Crabmeat Dumplings (RM12/3pieces)

Codfish Dumplings (RM12/3 pieces)

Chicken Xiao Loong Bau (RM10/4 pieces)

We started off with baskets of steamed dim sum: Crabmeat Dumplings, Chicken Xiao Loong Bau and Codfish Dumplings. Instead of the traditionally steamed Siew Mai, Chef Allan’s version was baked and topped with BBQ sauce. It’s certainly something different but the skewered dumplings turned out to be uniquely delicious! We love the Baked Snowskin Buns with BBQ Chicken too – warm, crusty and crumbly skin with tasty chicken chunks inside.

Baked Siu Mai (RM11/4 skewers)

Baked Snowskin Buns with BBQ Chicken (RM12/3 pieces)

Deep-fried Chives & Prawns Dumplings did not look very appealing initially but they were so good and once we bit into them, there was no stopping! We like the Stir-fried Radish Cake, tossed with eggs and crunchy beansprouts and big whiffs of “wok hei”!

Deep-fried Chives & Prawns Dumplings (RM10/3 pieces)

Stir-fried Radish Cake (RM10)

Prices of Dim Sum we had that morning ranged from RM7-RM12 per portion.

Besides Dim Sum, we just had to try Yuk Sou Hin’s ever-popular house special, their Signature Roast Duck specially smoked over fragrant lychee wood. We totally understand why this duck is so sought-after… crispy skin and tasty tender meat bound with a delicate smoky aroma, we couldn’t get enough of it.

Signature Roast Duck (RM45 half duck)

Still feeling puckish, we heeded the restaurant manager’s recommendation of their signature noodles, Fried Mian Xian. The silky noodles tossed with chicken slivers, eggs and fat crunchy Ipoh beansprouts left a comforting nudge in our stomachs. Ahh…but for a satisfying round-up to our brunch, Yuk Sou Hin’s famed Avocado Puree and Glutinous Sesame Balls did the job well.

Fried Mian Xian (RM37)

Glutinous Sesame Balls (RM12)

Avocado Puree (RM12/bowl)

Yuk Sou Hin’s cosy and stylish ambience makes it the perfect spot for a leisurely yum-cha session, away from the madding crowds that quite often describes other popular dim sum places in Ipoh. Service is attentive and pleasant and the best thing is that the food is cooked upon order and served piping hot from the kitchen. For more privacy, there are 8 private rooms in the restaurant.

 

YUK SOU HIN
Weil Hotel Ipoh
292 Jalan Sultan Idris Shah
30000 Ipoh

Website: http://www.weilhotel.com

Open daily – breakfast & lunch:
Monday-Saturday 10.30am-2.30pm
Sunday & Public Holiday 8.00am-2.30pm

Dinner: 6.00pm – 10.30pm

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DIM SUM @ NOBLE MANSION, Plaza 33, Petaling Jaya

Dim sum has always been my go-to comfort food.

As a kid growing up in Ipoh, we didn’t have much money, so having a dim sum meal was like Chinese New Year. Heck, if I got to eat just two char siu pow only, I’d be jubilant and won’t stop smiling that entire week. Back then, there wasn’t that many fancy dim sum restaurants around and I remember the best dim sum joint was this crowded kopitiam next to the wet market in town. So, munching on my favorite har kow and lor mai kai and putting up with the interesting smells of the nearby market, my world was always right whenever I had dim sum on the table.

Nowadays we are luckier – I don’t have to wait till CNY before I can have a dim sum meal. And of course, being in the Klang Valley, dim sum in many restaurants have now evolved beyond the rudimentary har kow and siu mai. Dining trends and competition in the F&B industry have pushed the bar many notches higher… chefs are now innovating more creative items on their menus!

The Oriental Group of Restaurants needs no introduction – their network of restaurants in the Klang Valley is popular and familiar to many. Noble Mansion in Petaling Jaya is well-known for its Cantonese and Shunde dishes. Fashioned after a traditional Chinese mansion, the elegant interior provides a pleasing backdrop for an unhurried meal here. Recognising that dim sum is always welcome and popular among diners, Noble Mansion recently unveiled its dim sum menu.

Creamy Carrots Swan Puffs (RM12.80)

What would probably grab your attention would be their visually-appealing Creamy Carrot Swan Puffs, Longevity Piglets Buns, Peanut Lava Carrots and Pan-fried Dumplings with Superior Stock.  Apart from the cute piglet buns, I love the puffs and the dumplings. The swan puffs are filled with warm savoury radish; the “carrot” puffs have wondrous gooey peanut filling spilling out the moment you bite into them and the pan-fried dumplings dunked in superior broth are really good. The piglet buns are appealing visually but it’s just the regular lotus buns given a cute facelift.


Peanut Lava Carrots (RM15)

Pan-fried Dumplings with Superior Stock (RM11.80)

Longevity Piglets Buns (RM16)

At Noble Mansion, regular dim sum are given various twists for differentiation from the masses. The har kau has extra crunch, thanks to addition of Australian asparagus and the siew mai are scented with black truffles. Although the char siew pau comes with Iberico pork filling, I really can’t tell any difference from regular pork as I don’t think the uniqueness of Iberico can be discerned in the sweetish diced pork filling. Nevertheless, I enjoy the well-executed char siew pau.

Har Kau with Australian Asparagus (RM11.80)


Siew Mai with Black Truffle (RM10.80)


Iberico Char Siew Pau (RM12)

Another item which I really like are the Prawns & Baby Fungus Dumplings in Cordycep Flowers Soup – the ingredients alone will tell you that this is a premium dim sum dish. Cordyceps, a prized herb, is valued for its immunity-boosting and lungs strengthening properties – I made sure that not a drop of the soup was left.

Prawns & Baby Fungus Dumplings in Cordycep Flowers Soup (RM14)


Cheong Fun with Duck Meat (RM11.80)


Pork Ribs with Black Beans (RM9.80)

Besides dim sum, there are appetizers, congee, noodles and desserts to fill the stomach. My favourite appetizers here are…

Icy Japanese Vegetables (RM28)

Chilled Abalones with Sakura Shrimps & Chilli (RM38)


Stuffed Century Eggs with XO Sauce (RM18)

Prawn Toast topped with Bonito Flakes & Shredded Cabbage (RM18)

 

And if you still have tummy space, go for these…

Porridge with Iberico Pork & Wolfberries (RM18)


Roast Pork (RM20)


Japanese Buckwheat Noodles with Iberico Pork & Black Truffle (RM48)

I must mention the splendid Crab Noodles from the main menu.  Even if you are there for dim sum, do indulge on this plate of divine slippery smooth noodles wrapping a huge succulent crab claw – you won’t regret it!

 

We totally love the desserts in Noble Mansion and wanted to order every one of them! However, good sense set in and we could only manage these top favourites…

Thousand Layer Cake (RM9)

Golden Pudding with Bird’s Nest in Whole Orange (RM23)
Fuji Apple with Snow Jelly, Gingko, Red Dates & Fresh Lily Bulbs (RM16)
Summer Breeze Coconut Jelly (RM14)

Prices of dim sum at Noble Mansion are understandably above average, given the more premium ingredients used. Iberico pork, black truffles, cordyceps – these are clearly for more discerned palates and the classy and quieter ambience is another plus point for a more relaxed and enjoyable dining experience.

 

NOBLE MANSION
P1-01, Level 1 Podium,Plaza 33
No. 1 Jalan Kemajuan,
Seksyen 13
46200 Petaling Jaya
Tel: 03-7932 3288

Mondays to Saturdays
11.00 am – 3.00 pm
6.00 pm – 11.00 pm
Sundays & Public Holidays
10.00 am – 3.00 pm
6.00 pm – 11.00 pm

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PRAWN DYNASTY @ Taman Shamelin Perkasa, Cheras

With a name like “Prawn Dynasty”, it’s clear what the speciality of this restaurant is. Serving plump fresh udang galah or freshwater prawns, otherwise known as “tai thau hah” in Cantonese, the restaurant sees a steady stream of prawn lovers strolling in. Although open for just a few months, word has already gotten out about the sweet crustaceans served in Prawn Dynasty in this quiet corner of Taman Shamelin Perkasa, Cheras.

At RM39.90 a plate, the freshwater prawns are cooked in more than 20 variety of sauces. You may have a hard time deciding, like we did. In the end, we decided to go with the popular choices of “Kam Heong Lai Yau” (buttermilk sauce), Salted Eggyolk and Black Pepper Prawns. All 3 dishes proved to be worthy winners and if I have to choose a favourite, it has to be the Kam Heong Lai Yau Prawns for its most enticing spicy flavours!

Kam Heong Lai Yau Prawns

Salted Eggyolk Prawns

Black Pepper Prawns

Besides the prawns, the menu also has an extensive listing of other seafood, chicken, pork, tofu and vegetable dishes. If you love steamed fish, please order the divine Orange Roughy Steamed in Ginger & Soya Sauce. Imported from New Zealand, it’s a rather fearsome-looking fish with the smoothest silkiest texture ever and hands-down the best tasting fish I’ve had so far this year!

Orange Roughy in Ginger Soya Sauce (from NZ) RM8.80/100g

I’m a fan of clams and la-la so when I saw “Excited Clams” on the menu, I just had to try it. The clams are cooked in a delightfully fragrant broth, tinged yellow with the addition of butter in it and slices of pork belly give it that extra meaty porky robustness. We slurped up every last drop of that addictive broth.

Excited Clams (RM25/RM40)

Do order some plain rice ready to go with their Claypot Pork Belly with Salted Fish, the Taiwanese-style 3-Cup Chicken, Crabmeat Tofu and the mis-translated “Saliva Chicken”! No gross saliva in the chicken – it’s just a direct translation from its Cantonese name which means the golden-skinned chicken is salivatingly delicious!

Ham Yue Fa Lam Po (RM25/RM38) – Claypot Pork Belly with Salted Fish


3-Cup Chicken (RM20/RM38)


Hau Sui Chicken (RM40/RM78) – “Saliva Chicken”


Kam Si Hai Pha Tofu (RM18/RM35) – Crabmeat Tofu

French Beans with Seaweed (RM18/RM30)

What a feast!

 

PRAWN DYNASTY RESTAURANT
26 Jalan 6/91
Taman Shamelin Perkasa
Kuala Lumpur
Tel: 03-2856-0765
*Non-halal

email: prawndynasty@gmail.com

Opening Hours
Daily: 10.30am to 2.30pm;
5.30pm to 10.30pm

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Celebrate the Lunar New Year at ZUAN YUAN, ONE WORLD HOTEL

“Gathered Elegance” is the theme for this year’s lunar new year celebrations at Zuan Yuan Chinese Restaurant in One World Hotel. Aptly chosen – as since the restaurant’s massive makeover in end 2017, “elegant” is but one word to describe the restaurant. So, to welcome the Year of the Swine, why not have a sumptuous meal or two within this restaurant oozing with contemporary elegance?

Gather your friends and relatives to usher in the new year with 3 decadent set menus listing dishes which signify everything auspicious from prosperity, good luck, good fortune, good health to longevity. With 2 decades of culinary experience and prowess under his belt, Executive Chef, Michael Chew Chee Peng proudly presents his time-honoured Cantonese cuisine dishes again this year.  Working closely with Head Chef, Tommy Choong, the repertoire is pretty extensive and delectable.

The 3 special menus are priced at RM1,798.00 nett, RM1,988.00 nett and RM2,288.00 for a table of 10 with a complimentary bottle of wine. This Gathered Elegance promotion is available daily for lunch (12.00 noon to 2.30pm) and dinner (6.30pm to 10.30pm) until 3 March 2019.

We had a preview of some of the special dishes recently. Among the featured dishes we tried were Yee Sang with Crispy Soft Shell Crabs & Crystal Pear, Braised Superior Abalone Soup with Dried Scallops & Dried Seafood, Barbecue Roast Duck and Chicken, Steamed Live Dragon Garoupa with Superior Soy Sauce, Stir Fried Lotus Root and Garden Greens with Crispy Scallop Rolls, Wok Fried Prawns with Salted Egg Yolk and Braised Abalones with Money Bags & Mushrooms.

The meal ended on a delightful note with Steamed Coconut Nian Gao with Shredded Coconut and Six Treasures Sweet Soup.

如意吉祥软壳蟹捞生
Yee Sang with Crispy Soft Shell Crab and Crystal Pear

瑶柱鲍鱼海味羹
Braised Superior Abalone Soup with Dried Scallop and Dried Seafood

粤式烧味拼
BBQ Roasted Duck and Chicken “Hong Kong” Style

金镶海明虾
Wok Fried Prawns with Salted Egg Yolk

港蒸游水龙虎斑
Steamed Live Dragon Garoupa with Superior Soy Sauce

带子卷伴鲜菌彩虹蔬
Stir Fried Lotus Root and Garden Greens accompanied with Crispy Scallop Rolls

红烧鲍鱼金钱袋
Braised Abalones with Money Bag and Flower Mushrooms

 

Zuan Yuan remains open on the eve of Lunar New Year and throughout the festive season. For more information or reservation enquiries, please call +603-7681-
1159 or email zuanyuan@oneworldhotel.com.my.

Business hours:
Monday to Friday:
Lunch 12.00 noon to 2.30 pm
Dinner 6.30 pm to 10.30 pm

Saturday, Sunday and Public Holiday:
Lunch 10.00 am to 2.30 pm
Dinner 6.30 pm to 10.30 pm

ZUAN YUAN
One World Hotel
First Avenue
Bandar Utama City Centre
Bandar Utama
47800 Petaling Jaya

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This Chinese New Year, have a BLAST FROM THE PAST at RED @ Pullman KLCC

It’s my first time stepping into RED, the Chinese restaurant in Pullman Kuala Lumpur City Centre and like many first-timers here, I’m taken aback (in a good way) by its stunning setup. Its striking black and red theme is like a breath of intense fresh air, quite unlike the traditional oriental deco favoured by many Chinese restaurants.

Backed against the stylish walls are giant-sized photos of gorgeous designer cheongsam by couture designer Carven Ong, adding on an air of mysterious elegance, so much so that I’m reluctant to peel my eyes off the entire chic scene. Every intricate detail of the cheongsam is captured brilliantly by renowned photographer Kenny Loh and these images, so resplendent in their form and colours, are a perfect backdrop for this modern classy restaurant.

The theme for this year’s lunar new year celebration in RED is “A Blast from the Past”. Setting the tone for this nostalgia, old-school lanterns and a pop-up grocery store with 1970’s snacks and paraphernalia are in full display at the restaurant. From now until 19 February 2019, Chef Mak Kar Leong and his team will be serving special 8-course meals to usher in the Year of the Pig. There are 3 set menus available, ranging from RM1,388 to RM1,888 per table of 10 pax. However, for smaller groups or even just couples, there is option to order a la carte items which Chef Mak has specially curated.

I like the innovative approach by Chef Mak and his team towards the contemporary style of dining in RED. There is a refreshing lightness in the food served here, at least from what I see in the special a là carte dishes listed under “Chef’s recommendations”.

We start with Yee Sang, a must-have in any lunar celebratory meal. Guests get to choose how their Yee Sang is served. Fresh fruits and garden greens are the base, guests choose 1 house-made sauce (strawberry, sesame plum or pineapple plum) and 2 toppings ranging from fresh salmon, tuna, jellyfish to tempura prawns or crispy whitebait. For a more deluxe experience, add in supplemental premium items like truffles, abalones or soft shell crabs. So, there you have it – your Yee Sang can be simple or elaborate, it’s all customized to your preference.

Full of sweet umami-ness, the Double-boiled Sea Whelk Soup in the vibrant red bowl is tantalizingly delicious to the last drop. With robust flavours from conpoy, winter melon and mushrooms, the piping-hot soup is both nutritious and satisfying.

Double-boiled Sea Whelk Soup with Matsutake Mushrooms, Winter Melon & Conpoy (RM68)

Table linen and crockery in black and red totally match the deco and the bold colours enhance the food presentation to the hilt. Cooking methods are kept simple, using less oil which all contribute to more natural and healthier eats. This is evident in the Scrambled Eggwhites dotted with tomatoes and bamboo fungus. I love the creamy cottony texture of the eggwhites, balanced nicely with the crunchy fungus.

Scrambled Eggwhites with Tomatoes & Bamboo Fungus (RM18)

In comparison, the Stir-fried Mantis Shrimp with fish roe comes with heavier flavours but the asparagus does a good balancing act here.

Stir-fried Mantis Shrimp with Fish Roe & Asparagus (RM68)

The Fujian-style Seafood Fried Rice is tasty and the whole abalone served with it gives it that extra posh experience.

Fujian-style Seafood Fried Rice with Whole Abalone (RM88)

To round off the meal on a sweet note, the Pan-fried Chinese Pudding with Purple Sweet Potato is an interesting change from the usual “nian gao”. I like it that it’s not overly sweet and the sweet potato filling is not cloying.

Panfried Chinese Pudding with Purple Sweet Potato (RM22)

RED remains open throughout Chinese New Year, so do check out this chic restaurant with the auspiciously red deco and savour light avant-garde Chinese cuisine with refreshing twists.

For more information and reservations, please call 03-2170-8888 ext 8200 or email restaurants@pullman-klcc.com

 

RED Chinese Cuisine
Level 2
Pullman Kuala Lumpur City Centre
Jalan Conlay
50450 Kuala Lumpur
Tel: +603-2170-8888

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