Hi! If you’ve been following Kam Eat With Me, thank you for your support and following. The site has been under reconstruction for the past week or so, and I’ve moved to a new home, same thing but slightly different address: http://www.kameatwithme.com Do continue to follow me to find out the latest eats and what’s … More New address for KAM EAT WITH ME
With Christmas barely over weeks ago, the season of the Rat is already in the air with shouts of ‘Huat ah’ already ringing in the air on Jan 1, if not earlier. It’s double the Huat (prosperity) this Chinese New Year with Tiger Beer as the Year of the Rat ushers in a whole load … More Tiger beer ushers in the Year of the Rat in roaring STYLE
After being abroad for a few days after Christmas, I had a hankering for spice and wholesome Malaysian food. Some good old-fashioned value for money grub. One of my latest favourite haunt for Nasi Bojari is Dua by Skohns. The sister restaurant Skohns in Damansara Perdana specialises in Western fare, but Dua in Taman Tun … More Dependable, delicious Malaysian fare at Dua by SKOHNS
Well, hello 2020! It’s been a nice long break, but let’s not make it any longer lest you forget to eat with me! Seeing how Chinese New Year is just around the corner, let’s start with a bang with The Regent Chinese Cuisine, which styles itself after a private kitchen, serving authentic Cantonese food. The … More Authentic Cantonese cuisine at The REGENT
I was brought up in a household where the men were treated like demi gods; my father couldn’t even boil water or make a drink for himself. I swore to myself that my boys would not be like that. That they would be just as capable of doing any chore, without having to depend on … More Easy DIY FETTUCCINE
It was supposed to be a pie. That was the plan anyway. So I started with the carrots, potatoes, celery… Ah yes, now I remember. I bought some celery because I was feeling guilty that I had not been eating enough green lately. Then I thought a pie would be a safe bet even if … More Could have been a PIE
A rare whisky; a chef’s inspiration; specially sourced homegrown ingredients laid out for a night of culinary exploration. Such was the dinner affair mapped out by Johnny Walker Blue Label recently, heralding the collaboration with chef James Won who designed a “discover rarity” culinary journey. The specially crafted four-course menu, paired with the highly sought-after … More When it is good to be BLUE
Any excuse to party, really, and Guinness’ Flavour by Fire Festival at Gasket Alley, PJ over the weekend was precisely that! But no one’s complaining as who doesn’t love a cookout, and especially if it’s a big time outdoor-sy barbecue with Guinness to quench our thirst! So what’s the deal with the fire? I learned … More Guinness Flavour by FIRE
Wolf Blass began as a humble tin shed in Barossa Valley in 1966 to become one of the world’s most successful and awarded wine brands. With more than 10,000 awards received at national and international wine shows, Wolf Blass continuously strives to produce wines of quality, character and consistency. Taking food and wine pairing up … More Having a Blass with modern Asian CUISINE
Yes, you read right! Wolf Blass had a masterclass for a group of media members serving meatballs with its Gold Label wines! The key element that stood out in the taste test was the distinctively different sauces used to coat the meatballs – Taiwanese basil vinaigrette, chu hou (Cantonese beef stew), masala and curry – … More Wine, per chance of MEATBALLS
Kam Eat With Me 