KNOWHERE BANGSAR BAR | A New Hang Out At Knowhere Bangsar Bar

Bangsar is one of the most happening places in Kuala Lumpur especially on Friday and the weekend. Recently there is a new hang out places cutely names as "Knowhere Bangsar Bar" that serves speciality cocktails that not only pleases your thirst but comes with an impressive presentation.

Knowhere Bangsar Bar is located at 50, Jalan Maarof, Bangsar, 59100 Kuala Lumpur. Bangsar seems to be a great meeting point as it is located between Kuala Lumpur and Petaling Jaya. It is no wonders why many will choose to meet up in this locality. More so during Bangsar Happy Hour, you get to enjoy this delicious Pork Free treat and satisfy your thirst at discounted prices.

With a casual dining environment, Knowhere Bangsar Bar is a nice place to de-stress after a long day of work or just plainly a meetup session with your buddies. According to the Chef, the dishes are a culmination of combined French Western flavours with an added twist of Malaysian to exudes a familiar taste for its diners.

Along with these crafted cocktails, the menu offering is designed to offers the diners with a nice pairing to the drinks that are served at Knowhere Bangsar Bar. You can start off with some sharing fingers food or tapas like the GRILL CALAMARI  (RM 24.80) (my personal best) as the sambal Belacan Salsa was superb. It was so good that you could literally eat it with the others dishes and for me especially went well with the Pizza too. 

Next, we had the KNOWHERE NACHOS (RM 26.80). Crispy fried corn tortillas that is served with Knowhere special sauce, guacamole, jalapenos, Monty Jack Cheese and pulled roasted chicken that can be paired with the cocktails of your choice.

For Pate lovers, you can order the CHICKEN LIVER PATE (RM 15.80). The pate is in-house-made and is served with crackers, slices of toasted baguette, dried tangerines and walnut that gives you a different texture and taste that can go with the pate.

Not forgetting the fans of the beef or meat lovers; you can try out the BURNT BUTTER STEAK (RM 26.80). The Flank Steak is seared to a medium rare done that still retains the tender juiciness of the steak and is then drizzled with chilli burnt butter sauce

Another one of the tapas that we like is the SMOKED PLUME AND PLUM  (RM24.80). The duck is smoked by the Chef and not one that you purchased which tends to be a little more salty in taste. It is served with a plum & peach salsa together with a mango sauce and onion marmalade.

Our last tapas is the MUSSEL SAMBAL WITH BASIL LIME (RM15.80). Using the Chilean Black Mussel, it is then cooked with the lip-smacking in-house made sambal with the flavour enhanced by the basil lime that gives it a slight sourish spicy taste. 

There are many other dishes that are served at Knowhere Bangsar Bar but to fill up your tummy, you might like to taste out the Pizza offering that comes with a rather different looking base which has a rectangular rounded shape. Apparently, it is a specially made pizza dough that mimics the pita bread with a texture that is in between a normal crust and a thin crust. Our first order was the AL-FUNGHI (RM 28.80) Creamy Wild Mushroom Pizza. 

Followed by the DUCK CONFIT PIZZA (RM36.80); a flambé style pizza with onion marmalade, confit onion and duck confit.

and finally the CHICKEN MEXICANA PIZZA (RM28.80). The toppings for this pizza is grilled chicken, chicken sausages with sun-dried tomatoes, jalapenos and olives.

As mention earlier, you can try out some of their signature cocktails like the Smoked Popcorn Old Fashioned or the Sirap Setan that can go perfectly with the food dishes served here.

For more information and reservations please contact 03 2201 2358 / 010 220 2358 or you can check out the Knowhere Bangsar Bar Facebook Page

Knowhere Bangsar Bar Map Location Address

GALEEVEURS Group Announce Malaysia’s First Integrated F&B Incubator Ecosystem - Galeeveurs Group

What is a Food and Beverage (F&B) Incubator? - Galeeveurs Group

Galeeveurs Group Bhd has just officially announced itself as Malaysia’s first Integrated F&B Incubator Ecosystem. We have heard about IT incubator but really Food & Beverage is a new game field.

So, the first question in mind will be what it an F & B Incubator all about. In simple terms, for budding food entrepreneur, it is a platform where you can access to speciality skills which include from branding, operation, food preparation and all the way to funding your food and beverage ideas. In short, it is a one-stop platform for all your F&B needs where you can test out all ideas and concept.

    

With known F&B brands such as Kim Lian Kee, Ten Years, and Sunny Cha under the group, Galeeveurs comprised of a team from varied expertise offering six services which include brand strategy and marketing, management services, a centralised production factory, F&B education, IT development and financial assistance.

Dato’ Henry Lee, Founder and Chief Executive Officer of Galeeveurs Group said that through these services, Galeeveurs aims to provide the right pathway in building the next generation of F&B using the concept of an Integrated F&B Incubator Ecosystem. “By positioning ourselves as the first Integrated F&B Incubator Ecosystem, we hope that F&B legacies will be sustained using this ecosystem,” said Dato’ Henry.

Placing hawkers and F&B operators as their target market, Galeeveurs aims to conserve the authenticity of the local food. Therefore, each brand will go through the process offered by the six services to optimise the brand’s potential.

According to Mr Victor Bong, Co-Founder and Chief Operating Officer of Galeeveurs Group, local food will always be a fond favourite among Malaysians and demand for it will never dwindle.

“There is a continuous demand for local food, especially the exceptional ones. However, we see a plaguing problem of longstanding hawkers closing their stalls due to old age and unavailability to find successors to continue the business.”

“These services by Galeeveurs acts as a stepping stone for them to excel, where Galeeveurs steps in with a solution to mitigate the problem by not only providing strategic counselling but assisting in implementing the business. This solution benefits those without successors, young successors who want to continue the legacy or for business newcomers interested to be in the F&B industry,” said Mr Victor.

“Additionally, Galeeveurs is looking for more partners that are keen to contribute and help us grow, as we are currently planning to expand and aiming for IPO listing,” he added.

In accordance with their expansion plan, to accommodate the brands under their wings Galeeveurs Group intends to build an incubator hub that serves not only as an incubation system but is also in line with the Group’s direction of expanding the brand. Thus Galeeveurs Group is keen and motivated to invite F&B start-ups and business owners to flourish under this platform – growing together as a team under the umbrella of Galeeveurs Group. The hub will feature a co-working space that includes kitchen and bar facilities, showcase and launching pads and a place for conducting workshops.

During the announcement, Galeeveurs Group unveiled their partnerships with various establishments which include Golden Pencil, Marks Food Solution, Andamiro, Big Hub Education, and Culturalogy that will play significant roles in building, supporting and sustaining the incubator ecosystem. Additionally, these partnerships will strengthen their expansion in targeting for more F&B brands to join them onboard by end of 2019.

“With the partnership of these fine establishments, we are confident that Galeeveurs Group will flourish tremendously; that will see ourselves playing a momentous role in ensuring traditional and local food will always remain within the hearts of Malaysians,” said Dato’ Henry.

Galeeveurs Group encouraged more F&B start-ups and business owners to find out more about the incubator hub along with its services by contacting the team at joinus@galeeveurs.com. or Galeeveurs Website

DURIAN KING TTDI | Feasting Musang King, Durian Cendol at Durian King TTDI

DURIAN KING TTDI - Malaysian are a crazy lot when it comes to their durians especially Musang King Durian. They want to source for the best quality at the lowest durian prices to satisfy their cravings.

For me, the best time to eat Durian is when it is at the peak season. The reason being is, it will be the best quality as the fruits are at their best and secondly it will be at the best price. 

For me, I will usually go to the Durian King TTDI for my durian feasting due to the above 2 reason. 

Also at Durian King TTDI, you will also be able to feast on the prized Black Thorn durian (probably the only Durian stall in Kuala Lumpur (KL) and Petaling Jaya (PJ) that sells this variety but too bad, I did not get to taste this Durian this time around.

Durian King TTDI also sells a variety of other Durian Species namely the XO, D101, Udang Merah and so forth.

You can check out their Durian King TTDI facebook page for the latest prices of their Musang King and other varieties.

Also not to be missed is the Durian Cendol from Durian King TTDI.