Saturday, August 26, 2017


Kota Kinabalu, 25  August 2017 - In conjunction with the National Day and Malaysia Day celebrations, Le Meridien Kota Kinabalu brings you the Nasi Harmoni 1Malaysia set promotion at Latest Recipe from 31 August to 30 September 2017.

Rice is a staple food for Malaysians and as a melting pot of multiple ethnic groups, we get to enjoy a variety of rice dishes at any time of the day. This inspired Chef Mizan to create this generous platter which serves seven assorted rice dishes, 2 main courses, and sides.

The chef's infamous Nasi Lemak Pandan including the delicious beef rendang and Ayam goreng berempah is also featured in this offering. Other rice dishes include Nasi Kerabu, Nasi Ulam, Nasi Ayam, Nasi Tomato, Nasi Dhal and Nasi Bukit, complemented with budu, ikan masin acar buah, kerabu sayur and sambal tumis.

According to Chef Mizan, these rice dishes are the top popular ones not only among locals but tourist as well. "in my 17 years of cooking experience, I noticed these are the most common rice dishes guests would ask for. These dishes also use different types of rice and base ingredient, giving the dishes distinctive flavours and aroma" explains Chef Mizan.

Chef Shumizan Mohammed Ali is the Sous Chef of Latest Recipe. Originally from Perak, Chef Mizan's working experience includes Grand Blue Wave Hotel Shah Alam. He married his Sabahan wife and decided to open his own restaurant which was popular among the nasi lemak lovers in town, before deciding to join Le Meridien Kota Kinabalu in May this year as the Sous Chef of Latest Recipe.

This sensational Nasi Harmoni 1Malaysia is offered at RM68nett for two persons and is not applicable with any discount promotions. Available daily from 11;00 to 22:00 hours. 

Reservation and enquiries are encouraged through the hotel's website, general telephone and fax lines or directly to Latest Recipe at 088-322 238


(From L) Rachael Harman - General Manager, Chef Kris Budiarto - Executive Pastry Chef and Pavin Ravindran Director of Food & Beverage

Kota Kinabalu,25 August 2017 - "I did not choose pastry, I fell in love with it". Curious about the hospitality industry, Chef Kris started his career as a waiter and soon after realized his deep love and passion for pastry. Born in Jakarta, Chef Kris served in several leading hotels in his hometown including Jakarta Hilton International, The regent Four Season and Parke Lane Hotel. 

Chef Kris knew in order to improve himself and upgrade his skills, he needed to spread his wings bigger and decided to join One&Only Resort Maldives in 2003 as the Chief Baker. He then had a two-year stint a t Constance Lemuria Praslin Seychelles before returning to One&Only Resort after the GM persuaded him to return.

Chef Kris is no stranger to the hospitality industry in Malaysia. With Nexus Resort Karambunai as his first base in 2007, his resume includes Equatorial Hotel Penang as well as Shangri-la Tanjung Aru Resort. He could not refuse the opportunity to join Amilla Fushi Resort Maldives as the Executive Sous Chef, but as he missed his days in Sabah, Chef Kris decided to come "home" where he joined Le Meridien Kota Kinabalu as the new Executive Pastry Chef.

Though he is a man of many skills and talent, his passion is desserts. Plating his masterpieces as well as making impressive pastry showpieces are the things that he loves about his work. Doing pastries allows him to make, and transform his ideas into beautiful and delicious creations. His inspiration to create comes from the people he meets as well as local flavors, culture, and heritage which he infuses into his crafts.

With 25 years of experience as a Pastry Chef, Chef Kris is never shy from sharing what he has learned."I am proud of my skills. A healthy dose of pride and self-ego is essential in the food service industry; it is the drive you need to continuously improve and quality of what we create, and how the guest responds  to what we serve is the most important."

Chef Kris introduced his biggest project yet, "Chloe Tisha". a mannequin dressed in a classing wedding dress made out of icing sugar. Chloe Tisha which means "blooming joy" weight 30kg of icing sugar and it took Chef Kris 270 hours to complete.

I was inspired to design the wedding dress after watching a TV program featuring chocolate body paint. Like a fashion designer, I want to create patterns and motifs out of icing sugar and assemble it together like a dress maker. Same concept, just different methods."

Chef uses icing sugar, gelatin, egg white, vinegar and lemon juice to make the paste. "The key is to know the correct measurement to ensure the icing sugar is stronger and longer lasting than your edible fondant.' explains Chef Kris. He hopes to create more outstanding wedding cake centerpieces including a chocolate bride.

Chloe Tisha will be on display at the lobby of Le Meridien Kota Kinabalu, and everyone are invited to visit and at the same time enjoy Chef Kris' signature desserts including Peckle Opera Cake, Spiced Raspberry Creameaux Dome, Le Meridien Almond Chocolate Cakee and rice tapai with local fruits.

Le Meridien 
Kota Kinabalu
Jalan Tun Fuad Stephens
Sinsuran,88000,Kota Kinabalu,Sabah.

088-322 222

Friday, August 25, 2017


Kota Kinabalu - Sabah: Chef Ahmad Azfar Zikri Bin Ahmad Zaini recently joined Hyatt Regency Kinabalu as a baker chef de partie. his humble beginnings as a chef began when he decided to become a part-time line cook at a Japanese restaurant. From there, he developed a more intense interest in cooking, switching to an Indian restaurant and then a Malay restaurant. He then earned a diploma in culinary arts and a degree in culinary management, majoring in Italian cuisine. 

He underwent a six-months internship at La Pineta Ristorante in Livorno, Italy, where he learned that cooking is more than a job - it is a way of life."The way they work is very extraordinary. They take cooking very seriously. In Europe, every detail is important, including timing, measurements, and garnishes. They set a very high standard, especially for food presentation." Chef Azfar said.

He discovered his passion for baking during his schooling. "While there were many clubs that offered extracurricular activities, I chose the baking and pastry club because I wanted to discover what I actually wanted to be the next five years." Chef Azfar said. With that simple decision, he embarked on a journey that led him to become a baker chef de partie at Hyatt Regency Kinabalu.

The chefs at his college inspired him a lot, teaching him about what it means to be a chef, helping pave his way and ensuring his goals were clear, which set him on his current path. Looking at the dedication of his mentor, he knew in his heart and his mind that he wanted to be just like them.

Though newly hired, he already has goals for what he wants to achieve during his time here. " I want to bake something that can be called a signature bread at Hyatt Regenyc Kinabalu. I am looking forward to creatin g something new that other hotels and pastry shops do not have, something that can only be found here." he said..

Chef Azfar reads a lot of pastry books to ensure ideas keep flowing into his head. In his quest to create his signature bread, he went through many trial-and-error experiments with different ingredients. Failure motivates his to be better and to keep improving so that he can produce top quality bread that everyone can enjoy. " We do not learn anything from fearing mistakes. We learn through failure. it is life's greatest teacher." he said.

His signature items - sourdough bread. buttermilk buns and coffee buns - became an instant hit. Almost every day before tea time, his sourdough bread sells out. This reception from guests and the popularity of his bread and others items has shocked him.

In five years, he wants to be a head baker or a sous chef. leading people and inspiring them to be better chefs. in ten years, he plans to open own bakery. "As a baker, you always dream of having your own bakery where you can see people coming in with smiles on their faces as they enjoy the things that you made with your own hands. That is what makes me happy." Chef Azfar said with a smile on his face.

Visit Mosaic Cafe which is located at Hyatt Regency Kinabalu and is open daily from 10:00 am to 11:00 pm. For more information and updates visit and follow Hyatt Regency Kinabalu's official social media on Facebook and Instagram @HyattRegencyKinabalu 


Kota Kinabalu, Sabah 24th August 2017 - Promenade Hotel Kota Kinabalu's team of Master Chefs led by award-winning Executive Chef H.K.Cheong made history once again by preparing a -2 feet height Giant Longevity Peach *Bun plus 59 Mini Longevity Peach *Buns - a symbolic gesture that signifies relentless success and abundance of wealth in conjunction with Malaysia's 60th Merdeka Celebration.

The Giant Longevity Peach *Bun was officially launched with the outer layer of the *bun was peeled by 8 hotel management team led by the hotel's General Manager Mr. Hafizan Wong at the hotel's halal Dynasty Chinese Restaurant

The launch was witnessed by Senior Citizens from the Senior Day Care Centre of Kota Kinabalu's Widows Welfare Association (SDCC-KKWWA) and friends from the media fraternity followed by sumptuous lunch. 

"We've specially invited aunties from SDCC-KKWWA whom we believe will appreciate such gathering ass this was aimed at spreading cheers and to lift the spirit of elderly folks living at the home ass part of the hotel's corporate social responsibility (CSR) effort" - said Ms. Anita Chung, Group Director of Sales & Marketing.

Mini Longevity Peach *Buns will be sold at RM3.00 per piece until 31st August 2017 from 11:30 am - 2:30 pm (Monday-Friday) and 7:30 am - 2:30 pm (Saturday, Sunday & Public Holiday). Sales proceeds from the mini longevity peach *buns on the launching day (i.e. Thursday, 24th August 2017) will be channelled to Rumah Bakti Harapan, Inanam - a home to mentally and physically challenged residents. 

Wednesday, August 23, 2017


Persatuan Hemodialis Kinabalu Sabah will be organizing a Fundraising Charity Bazaar on 8 October 2017, Sunday from 9 am to 2 pm in conjunction with the 12th-anniversary celebration at Likas Sports Complex Badminton Hall. The event is expecting about more than 1000 supporters who bought the bazaar coupons, sponsors, participating outlets, performers, volunteers, and patients.

The bazaar will be graced by Mayor Of Kota Kinabalu City, YBhg. Datuk Dr. Yeo Boon Hai together with the Persatuan hemodialysis kinabalu, Sabah's patron Tan Sri Datuk David Chu Sui Kiong, advisor Mr. Loh Suan Phang and the chairman Mr. Lim Heok Chye. There will be a costume contest, live stage performances, scrumptious food stalls, fun games carnivals, free health screening and blood donation drive. Apart from that, JCI Tanjung Aru will be joining as well for the 4th year to make the event more successful where there will be a FREE health screening and blood donation drive with their own blood donation campaign called JCI Tanjung Aru Red Saver Blood Donation Drive.

The highlight of the event is the Super Heroes V. S Super Villains Costume Contest that will be held in conjunction with the Charity Bazaar 2017's Theme. We choose this theme to make our Charity Bazaar a fun place for everyone young and old to attend and participate. We want to make this event the biggest and the most memorable one in Sabah. The Grand Prize valued at RM2500 which consists of RM800 Cash, 1 Camera, 1-year gym  membership at Ewest, RM300 meal voucher and trophy, while 1st runner up prize valued at RM1600 which consist of RM500 cash, 1 Camera, 1/2 year gym membership at Ewest, RM200 meal voucher and trophy and 2nd Runner-up prize valued at RM1000 which consist of RM300 cash, 1/2 year gym membership at Venition, RM100 meal voucher and trophy. Apart from the main prizes, we also giving away 3 consolation prizes of RM200 meal voucher for each consolation winner. Those who are interested to participate in the contest may register with us by contacting Madam Carol at 088-260022 latest by 31st August 2017.

Persatuan Hemodialysis Kinabalu, Sabah hopes to raise fund by selling out at least 9,000 Bazaar coupon booklets at RM50 each to raise RM450,000.00 and more by getting supports as well as donations from the generous public too. In addition to that, PHKS also selling out soft toys and collectible items as well to raise fund. The fund raised will be used for in running the center operations and subsidies the treatment fees further as there are more new patients on the waiting list to join the center.

"We would like to thank KWANTAS CORPORATION BERHAD and SABAH DEVELOPMENT BANK  BHD as our co-sponsors for this event, and LEMBAGA SUKAN NEGERI SABAH in supporting us by making the venue at Likas Sports Complex Badminton Hall a "happening Place' for many years. The Kwantas Group is an integrated palm oil producer which operates oil palm plantations and oil mills, palm kernel crushing plant, palm oil refinery plants, trading of palm oils and fats products, and supply of diesel and lubricating. Sabah Development Bank Bhd is a Development Financial Institution (DFI) wholly-owned by the State Government of Sabah, SDB makes available a wide range of financial and non-financial services in order to foster a strong and healthy corporate participation in the economic growth of Sabah in particular and Malaysia as a whole. As a non-profit organization, we are in need of getting full support from everyone as well as from the medias to help us share and promote this event to create awareness to the public," says Mr Simon Tan the Organising Charman of the Charity Bazaar 2017.

The Charity Bazaar tickets are available for sale at E West Luyang, Venition, Cempaka Square, BC Bistro, The Cruise Cafe Lounge, Runway Cafe Tanjung Aru, Airways Putatan, Jack & Pot Cafe, Arrive Cafe Lintas, Cherry Restaurant, and TNGC Beverly. For further information, please contact PHKS at 088-272277 or visit PHKS Facebook page at or website at

Monday, August 21, 2017


Escape from the bustle of daily life with our handpicked oriental delicacies at our stylish Piano Lounge! Each set comes with 5 handpicked bites and 2 mugs of Nescafe Tarik or Teh Tarik (hot/cold)

RM30 nett per set
CHEF's Tea Delight 
Grandis Hotels & Resorts

Crispy and Delicious 
Custard Tart

Mouthwatering bean curd wrap
Must Try!

Fried Fishball 

Chicken Mantou Bun 

For more info