Palate Asia

Palate Asia A taste for the finer things. All about food and drink, the culture that surrounds them, and the people who shape them.

30/05/2026

Rafael Centeno of Michelin-starred Vértigo brought his intuitive, Galician-bred brand of cuisine to Bocado in Bukit Damansara as the final chapter in a three-part culinary sojourn titled The Galicia Journey. Scallops cured in seawater, about as fresh as you can get them, marinated trout smoked over vine cuttings in a butter emulsion, and dry-aged beef tenderloin served on a bed of puréed portobello and roasted pumpkin were just some of the many highlights in an evening that transported diners, sensorially, to the ruggedly beautiful coastline of one of Spain’s most stunning and culturally significant regions.

30/05/2026

Dining out somehow becomes even more satisfying when there’s a members-only perk. Discounts, welcome drinks, collecting points— it’s all part of the fun. Now, Hyatt Hotels is giving Malaysian diners even more reason to stay loyal with the launch of Dine@Hyatt, a new dining privileges programme.

The membership covers participating properties including Park Hyatt KL, Grand Hyatt KL, Hyatt Regency KL, Hyatt Centric KL, and Hyatt Centric Kota Kinabalu. Members can enjoy up to 15% off dining across all hotel restaurants, alongside exclusive perks and curated experiences made for long lunches and celebratory dinners. The full story’s waiting via the link in our bio.

29/05/2026

Behind the camera, Arnaud Blondel tells stories through visuals. In the kitchen, he tells them through flavour. For Men Who Cook, the founder of Syomsz and videographer behind prepares a comforting classic: French Onion Soup—slow-cooked, rich, and unapologetically French.

Ingredients for French Onion Soup:
– 9 onions, sliced
– Butter
– Chicken broth
– Beef broth
– Wine
– Brandy
– Flour
– Nutmeg
– Salt & pepper
– Bread
– Garlic
– Cheese

Method:
Cook the onions low and slow in butter until deeply caramelised. Add wine and brandy, then pour in chicken and beef broth. Slightly burnt flour goes into the soup for extra depth and thickness, followed by nutmeg, salt, and plenty of pepper. Let it simmer gently before topping with garlic-rubbed bread and melted cheese, then transfer to the oven until everything melts together beautifully.

Warm and rustic—his version of French Onion Soup ends the only way it should: “Okayy makann.”

29/05/2026

Malaysia’s love affair with Japanese culture has been going strong for decades, and now The Equatorial Group is taking our taste buds on a full tour of Japan with its 47 in 27 campaign, spotlighting flavours from all 47 prefectures over 27 months.

Expect regional specialties and limited-time plates at Kampachi, Ippudo, Maisen, Sky 51, and Sabayon with menus changing every one to two months according to the calendar. One month you’re in Hokkaido, the next you’re somewhere deep in Kyushu. Find out more at the link in our bio.

28/05/2026

From Five Guys cravings to viral bagel queues and ayam gepuk hype, we took Forkin’ Around to Sunway College to ask the real question: is viral food actually worth the wait?

For some, the answer was an immediate yes. For others, no amount of likes, long lines, or FOMO could justify standing around hungry. Because while some viral bites live up to the hype, others taste a whole lot better once the queue disappears.

What about you—what’s one viral food you’ve queued up for, and was it really worth it?

28/05/2026

From sports to the kitchen pass, Chef Shadieq Romainor, Chef-Manager of Gordon Ramsay Street Pizza Malaysia, was all in when the ‘KL Street Specials’ menu got the green light. In this episode of Unfiltered, he talks pizza-making rituals, his ultimate cheat meal, and why kitchen rules cannot be broken. Watch the full episode, then hit the link in bio for the full story.

27/05/2026

At the recent Chapman’s Challenge hosted at , we asked triathletes and guests what they believe to be the best pre-race fuel. Some of the answers may surprise you!

26/05/2026

From the grill to the finish line, we caught up with Chef Mohan Deligannu, Group Executive Chef of YTL Hotels, at Pangkor Laut Resort, where he curated a special barbecue dinner for the finishers and participants of The Chapman’s Challenge over the weekend at the stunning Emerald Bay, where the triathlon culminated.

From feeding endurance athletes after an intense race to his thoughts on what proper pre-race fuelling should actually look like, Chef Mohan shares why good food is as important as good training.

26/05/2026

From kampung kitchens to first-class feasts, Chef Wan has tasted it all—yet still believes the best meals come from where the heart is.

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