Everyday Food I Love

There are people who eat, and then there is me who look at what we are eating. Currently on my mind, good old fashioned pies. Every now and then, I get in the mood for a decent pie. I am always reminded of a favourite scene in Men In Black where K tells J, "You gotta let the pie work slick." Back to pre-pandemic days, I used to have my pies at Gloria Jean's or at Hilton Hotel. Ladies and Gentleman, imagine my surprise when I found out their pies are supplied by Mr. Pieman! And you can get them directly from them too. So it was when I came across a random post on Facebook advertising about the availability of locally made pies, I reached out and found myself invited to their headquarters to have a good look at their operations.

Located in heart of Bangsar South, the Nexus has redefined modern life in Kuala Lumpur by blending vibrant Lifestyle stores and FnB outlets to create an urban oasis for the discerning metropolitan. It is also home of one of Kuala Lumpur’s best kept secrets.

Ming Xiang Tai’s philosophy is to regain the cultural essence of traditional handmade pastries and biscuits. At Ming Xiang Tai trishaw egg tart has been their signature since the early days of 1979 when it was first sold straight from a trishaw by his mum Madam Yin Yu Qun, t he egg tarts are named as the Trishaw Egg Tarts, to honour his parent’s hard work in selling these pastries.  Today, their shop occupies a pre-war building, sprouted a few branches and  streamlined his family's 20 kinds of products to ten multiple. He emphasized on quality instead of mass quantity. The egg tarts are then named as the Trishaw Egg Tarts, to honour his parent’s hard work in selling these pastries. 

Fonterra Foodservices Malaysia is embarking on new initiative called Anchor Say Cheese campaign to get more people to experience its best selling Anchor Cream Cheese through exclusive edition Anchor branded dessert creations. The innovative approach might possibly the first initiative of its amongst retail brands and it is the world first Anchor-branded Dessert Creation.

Fu Hang Dou Jiang is an impressive place which attracted huge crowd of breakfast eaters who are willing to travel the distance, just to sink their teeth in one of the most satisfying shao bing (flatbread) and soy milk in the city.

Founded by Malaysia’s International Celebrity Chef Rosalind Chan, the International Centre of Cake Artistry (ICCA) will be celebrating their 9th year anniversary this Thursday, 25th September 2014. Featuring its most sought after latest cake decorating equipment and tools from England, USA, South America and South Africa, ICCA’s retail store showcases the most complete major series line of the renowned cake designing brand, Wilton. ICCA will be organising an exclusive sales event in conjunction with its anniversary celebrations on 26th September – 5th October 2014 from 10am to 7pm, Mon to Fri, 9.30am to 5pm on Sat and 9.30pm to 4pm on Sun.

Using of spices and herbs is a trend in modern pastry for enhancing aroma and taste. A perfect balance of spices and herbs is a challenge for pastry chefs to demonstrate their creativity and technique for ingredient treatment. For the third year “Fonterra Foodservices Pastry Challenge Macau” is back by demand. The event held on Monday, the 22nd of September at 10am at IFT Macau, provided an exciting platform for pastry Chefs and connoisseurs alike to showcase and exchange skills in a competitive environment. Fonterra Foodservices is committed to providing chefs with the opportunity to develop their skills through demanding competitions and challenging workshops.

An American reality television series, which follows four professional buyers and their team as they search and repossess storage units, ‘Storage Wars’ has recently invited Malaysian-born International Celebrity Chef Rosalind Chan, to star in an episode. Tasked at assessing cake decorating products, Rosalind Chan was the true professional who was called to evaluate and examine the products.

Ficelle Boulangerie n Patisserie is now opened in KLIA 2, it's under the same management as Levain Boulangerie which is located at Jalan Delima, Off Jalan Delima, so there're similarities in the setting and servings. They serve variety of food here, something not to be miss is their sinfully sweet and tasty pastries that will definitely tantalize your taste buds.

Fu Hang Dou Jiang is an impressive place which attracted huge crowd of breakfast eaters who are willing to travel the distance, just to sink their teeth in one of the most satisfying shao bing (flatbread) and soy milk in the city.

UFO cake which was name so because of it outlooks resemblance the shape of it, a famous dessert in Sandakan, you can easily get one from many local coffee shop and night market. UFO cake has a soft vanilla-flavored cake base topped with sweet creamy custard. UFO cake was created accidentally 50 years ago by a Hainanese cake baker named Fu Ah On, he actually overbaked his tarts which turn out to be a delicious and local favorite, later it became a traditional cake unique to Sandakan until today. Also, must not forget to try the popular thin crust egg tart from Weng Hup Lee Bakery shop around the corner of Taman Sibunga.

Fonterra Pastry and Pizza Challenge returned with much panache this year with 19 finalists armed with their fighting tongs and battle spatulas serving up outstanding pizzas and decadent cakes. Fonterra Foodservices upped the ante on the challenge this year and went haute with the theme “French Reminiscent”.

Yeast is a newly opened, chic and cozy bistro that offer delicious and simple French cuisine, Christophe Chatron-Michaud and his Malaysian-born wife, Lissan Teh are the founder of Yeast. Yeast, specialize in traditional Artisan French bread. Their breads are made using home-grown, natural yeast which can hardly find using in any bakeries and food outlets nowaday, it gives the bread a better texture, perfect crust and flavor. During lunch hours, their menu are more bread-centered items, as breads are the main acts in this establishment. For those who are leaving the office at 5pm-7pm everyday can pick up some marked down price bread with 30 percent off. Yeast provide a  hearty breakfast, quick business lunches, afternoon teas and romantic dinner which you can relax while enjoying your meal and sipping away your glass of wine in this perfect cozy ambient.

Station Street Market started form a humble beginnings in the mid 1980's as an open carpark market selling mainly fruit and vegetables. The character and atmosphere is reminiscent of the European style market places with about 45 stalls including a huge fruit and vegetable area.

DRJ Cafe Boutique is a simple yet cozy cafe offering local kuihs, cakes and some local food in City Mall. The cafe itself, also is a boutique selling some quality Batik's clothes.

Kedai Kopi Mee Ngar is a great place for nice cakes and pastries as well as some local 'kuihs', Nasi Lemak, Pau, sweet soup and noodles. You will definitely be spoil by the variety of food available.

Everydayfoodilove.com has change to Everydayfood.co (DOTCO), we are no longer using (DOTCOM). Just a few shops away from Kedai Kopi Sang Kee in Kobuta Square, there is a shop selling delicious pastries. Well, if you are a fan of sweet delights, the Portugese Tart at Sugar Island is a must try if you happen to be in Tawau.