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Make these marshmallows for a pretty edible gift for the season


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MINT MARSHMALLOW These soft pillowy treats have a delicate tingling taste of mint that fits the festive season. In addition, the red and white swirls make these sweets perfect for the Christmas celebrations. 27g gelatine powder, bloomed in 180ml water 1 teaspoon peppermint extract 355g caster sugar 180ml water 77g egg whites (from 2 large eggs) drop of red food colouring cornflour, for dusting

EDITORIAL NOTE by Lee Khang Yi

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Crave Editor

Tis the season for gifting and what is better than homemade mint marshmallows for those special family members and friends. We also have a brandy version, and a spiced up hot chocolate drink to keep you warm from the stormy weather. We chose to feature marshmallows as they’re probably the next big thing. We also spoke to the lovely duo from Fete Artisan Marshmallow on their venture into the sweet world in our digital edition. There’s also a Christmas wishlist in there that will make anyone happy. Since it is the year end, look for holidays in Langkawi and even a staycation at the refurbished Majestic Hotel in Kuala Lumpur. For diners, look for Minori for Japanese eats and for those who live in Kepong, venture to Restoran Fei Jay.

Lightly coat the bottom of a 23cm square tray with cooking spray or canola oil. Line the tray with parchment paper and coat it with cooking spray or oil. Set the tray aside. Sprinkle the gelatine powder over the water in a heatproof bowl; let it stand for 5 minutes to soften. Set the bowl with the gelatine mixture over a pan of simmering water; whisking constantly until gelatin is dissolved. Remove from the heat and stir in the extract; set aside. Place the caster sugar and water in a heavy saucepan. Cook over medium heat, stirring continously until the sugar has dissolved. Stop stirring; let mixture come to a boil. Raise the heat to medium-high; cook until the mixture registers 127C on the candy thermometer. Turn off the heat and gently whisk the gelatine mixture to combine. Be careful at this stage, as it can boil over, when adding the gelatine mixture into the syrup. Meanwhile, whisk the egg whites in a bowl of an electric mixer until it forms stiff (but not dry) peaks. With mixer running, gradually add the gelatine and syrup mixture to the egg whites, taking care to not get any of the mixture on the whisk. Mix on high speed for 5 to 8 minutes, or until the mixture becomes very thick. Scrape the mixture with a flexible spatula into the lined tray and smoothen the surface with

a wet palette knife. Working quickly, drop dots of red food coloring across the surface of marshmallow. Using a toothpick, swirl the food coloring into marshmallow to create a marbleized effect. Leave the marshmallow uncovered at room temperature for at least 3 hours or overnight, or until it feels firm and springy to the touch. Cut into squares using a plastic knife dusted with some corn flour. Roll the marshmallow in sifted cornflour. You can also mix it with a little icing sugar. Store in an airtight container. – Recipe by Debbie Teoh. Photography by Kenneth Lim, Gray Studio.

Note: For those without a candy thermometer, the temperature of 127C is equivalent to boiling until the syrup reaches a hard or firm ball stage. Periodically drop a blob of candy into a cup of cold water. Remove the cool candy and if it forms a firm ball that holds its shape when pressed with your fingertips, the syrup is ready.

Happy candy making!

ADVERTISING SALES Rajan Gopal Senior Manager, Direct & Classifieds Direct line: 03 74951282 rajan@mmail.com.my

Taster Comments: I was surprised how easy it was to whip up these fluffy marshmallows at home. They tend to be quite soft with the humidity, so it tasted better after I left them for 2 days” RACHEL MAH, Student

STAR ANISE INFUSED H CHOCOLATE WITH BRA MARSHMALLOWS (MAKES 2 SERVINGS)

brandy marshamallows 33g gelatin powder, bloomed in 125ml water 350g caster sugar, boiled with 180ml water 70g egg whites (from 2 eggs) 80ml brandy hot chocolate 4 star anise 4 cloves 350ml piping hot water 5-6 heaped tablespoons hot chocolate powder 1-2 tablespoons brandy or Kahlua (optional)

To prepare marshmallows: Follow the same method in the mint marshmallows as above, except you add in the brandy into the beaten egg white mixture just before it is ready to be poured into the pan.

the hot chocolate powder with remaining hot water and the spice infused water. Pour into the cups.

To serve: Cut the marshmallows with a star shaped cookie cutter. Top the hot chocolate with marshmallows. For a To prepare hot chocolate: stronger taste, you Place the star anise For can add a shot and cloves in a artisan of brandy or heatproof cup marshmallows, Kahlua to the or bowl. Pour visit Fete Artisan drink. Serve 150ml of the Marshmallows at The immediately.piping hot Carousel, Publika, Solaris Recipe by water and Dutamas, Kuala Lumpur. We talk Debbie Teoh. cover with to the owners of Fete in our Photography a lid to allow digital edition. See our link by Kenneth the spices in www.mmail.com.my Lim, Gray to be infused. Studio. Leave for 5 to 10 minutes. Combine


FRIDAY 14 DECEMBER 2012

THE MALAY MAIL

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Bits and Bites

THE GRAND DAME RETURNS Bringing back memories for many, The Majestic Hotel Kuala Lumpur flung open its doors on December 1. YTL Hotels had undertaken the arduous task to restore the historic hotel built in 1932 to its former glory. One of the great landmarks in Kuala Lumpur, the hotel is on the historical mile opposite the old railway station. The restored part has been renamed as The Majestic Wing that houses dining establishments such as The Bar, The Colonial Café and The Tea Lounge. Upstairs in the Majestic wing, you can relive the past in their refurbished suites complete with clawfoot bath tubs. Joining the hotel is the new annexe, The Tower Wing, which houses a pillar-less ballroom that can seat up to 1,200 people, meeting rooms and contemporary deluxe rooms and suites. Within that space, you can dine at Contango that serves Western, Asian and Japanese dishes, all prepared to order within the open kitchens.

HOT ANDY S

Taster Comments: The hot chocolate has a subtle end note of the star anise and cloves that makes it pleasant to drink with the puffy marshmallows. However there is a light taste to the marshmallows only, so add a splash of brandy of Kahlua if you prefer a stronger drink.” RACHEL MAH, Student

Contango also boasts of an Opus One wine collection, specially selected labels, picked from collaborating with winemakers Robert Mondavi and Baron Phillipe Rothschild. For those seeking to relax, the hotel also has a Majestic Spa with seven treatment rooms and trained spa therapists. The hotel also has the distinction to be the only hotel in our city, currently included in the luxury collection of

The Leading Hotels of the World. For those who purchase three or five nights at YTL Hotels’ Pangkor Laut, Gaya Island or Tanjong Jara Resort, you will be entitled to complimentary one or two nights stay at The Majestic Hotel Kuala Lumpur. The offer is valid until November 30, 2013. For reservations, email YTL Travel Centre at travelcentre@ytlhotels. com.my

GET MERRY FOR CHRISTMAS Grab your Christmas goodies at the Mandarin Oriental Kuala Lumpur. Zoom in on their Festive Desk on the hotel’s Lobby Level decorated with Harrods’ display of signature bears. You will find ginger bread houses, festive chocolate lollies in snowman and gingerbread man shapes, pralines,

BEACH BUM IN STYLE

cookies in snowflake motifs, and even a chocolate Santa, perfect for gifting. For those who have no time to prepare for the festivities, order their roast turkey at least 24 hours in advance for RM450. The hefty 4.5kg bird is served with an apple bread stuffing, caramelised chestnuts, turkey jus and

Pamper yourself with a year-end break at the luxurious beach villas located at The Datai Langkawi. Launched this month, the spacious villas allow you

See our digital edition for Christmas gift ideas. Click on www. mmail.com.my

cranberry sauce. Other side dishes like mash potatoes, Brussels sprouts with crispy beef, or stuffed mushrooms can also be ordered. If you don’t fancy turkey, the hotel

the utmost privacy, direct access to the beach and the unparalled views of the Andaman Sea. This new offering from the award winning resort is only lim-

also has grilled Australian prime beef sirloin, a 3 kg portion enough to feed a horde of ten people for RM620. It comes with hollandaise sauce, herb jus and grilled tomatoes. As you do your Christmas shopping, enjoy the hotel’s majestic 18-foot Christmas tree at Lounge on the Park.

ited to 14 villas. Couples can pick the one-bedroom villa with 218 square meters that boast views of the sea, beach and pool from the rooms. For larger fami-

From December 21 to 24, catch the carolers at 7pm, as they serenade you with Christmas songs in their 40-minute performance. Place your orders for the Christmas goodies by calling 0323308798/8787 or email to mokul-fb@mohg.com

lies, the resort also has a two-bedroom villa with 475 square meters. The villas also boast of your own private 12 meter pool and sun deck that allows

you to catch those rays without any prying eyes. The Datai Langkawi, Jalan Teluk Datai, Langkawi, Tel:04-9592500.


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FRIDAY 14, decemBER 2012

sashimi salad

A NEIGHBOURHOOD JOINT IN KEPONG

dragon roll

BY Eu Hooi Khaw

Walk into the soothing space that is Minori and you feel that yourself relaxing after a long day at work. The Japanese restaurant just a stone throw away from The Curve marks the first foray of eyecare providers Focus Point Vision Care into the food and beverage industry. The ACE listed company also owns Komugi Café, a bakery cum café in Tokyo Street, Pavilion Kuala Lumpur. Chef Hideaki Nakajima who has 20 years under his belt heads this place. The Japanese chef’s last posting was Zen at Sunway Pyramid that was part of the sprawling Rakuzen group which also owns Pasta and Sushi Zanmai restaurants. The pork free restaurant’s name means harvest in Japanese and Chef Nakajima believes only the best makes the cut. His menu of traditional Japanese dishes, offers comfort and familiarity for many. It is an extensive one that covers about 200 items. The meal started with appetizers, like the Age nasu to aburaage (RM17), grilled eggplant and beancurd pockets that fill the tummy nicely. We sample two salads, the Kani avocado salad (RM20 for small, RM30 for large) and the Sashimi salad (RM20 for small, RM30 for large). Both are topped with abundance with goodies, one with avocado and crab legs while another came topped with thick sashimi cuts. You can try various salad dressings – wafu, goma or sesame, miso and even a bright oba leaf one, but our favourite was the light soy sauce wafu dressing that perked up the greens. The Salmon sanshumori (RM38) was an assortment of salmon, from the belly to the pop in your mouth eggs or ikura. Together with the colourful Dragon roll (RM28) despite its king prawn grandeur, the two dishes from the sashimi counter weren’t exactly memorable but made nice tummy fillers. One of the specialties

A GOOD HARVEST is the volcanic hot stone cooking. The hot stone said to be from Mount Fuji is heated tableside and you cook your meat, vegetables or seafood on it. We sample the Gyuniku Yoganaki (RM28), delicate slices of beef with a melt in the mouth texture, when lightly cooked on the hot stone. For those with hefty wallets, you can also enjoy wagyu beef and live abalone cooked on the hot stone. Comfort food is what the Tsukune oden (EM18) is all about. It is rather ordinary like a Japanese version of yong tau foo with its assortment of fishcake but it always has a high comfort quotient about it, with the white radish adding a sweet taste to the dashi broth. Rather than just the usual ho-hum oden items, a nice surprise was the homemade cabbage rolls stuffed with minced meat. Similarly, the crispy Tori karaage (RM25) ranks high on its comfort levels. Who says no to crispy chicken perfectly cooked. Our friend LC who had introduced us to this place, also recommended the Shoyu ramen (RM22) with its tummy satisfying soy based broth topped with itachoco monaka

THE MALAY MAIL

slices of chicken roulade. In addition, we also ordered a tempura soba (RM28) that hit the spot for a hot bowl of noodles that paired well with the light but not oily tempura vegetables and prawns. For a refreshing end, we ordered the tangy Yuzu sherbet (RM10) made from the Japanese citrus fruit. LC had her favourite Itachoco Monaka (RM11), wafer ice cream with a chocolate center. The meal at Minori keeps our tummies content and there’s nothing to fault their execution of the dishes that are familiar to us all. Service is also excellent from the friendly recommendations. Moreover, we never ran out of hot Japanese green tea, as our cups were constantly topped up throughout our meal. For those who live in the Damansara vicinity, dining here is bliss since this eliminates the hassle of tackling the traffic down in the city center. Minori, No. 2, First Floor, Royale Bintang Damansara Hotel, Mutiara Damansara, Jalan PJU 7/3, Petaling Jaya, Tel:0379599099. Open daily: 12 pm to 3pm, 6pm to 10pm.

IT’S my second time dining at Restoran Fei Jay (fat sister in Cantonese), hidden within a gated housing estate in the heart of Kepong. The jolly lady, Madam YK Koo, after whom the restaurant is named, remembered I had sampled their fried fishcake, fish head curry, Shatin chicken and sweet and sour crabs for my first visit here. This time, she suggested different dishes, like the unusual Freshwater prawns with cheese and meehoon. I winced at the thought of cheese paired with the “big head” prawns. I reluctantly said yes to this, as well as to Crabs in a milk sauce, the house specialty. I didn’t hesitate at her next three recommendations –Deep fried pork ribs marinated with red fermented beancurd (Nam yue pai kuat), Tofu with crabmeat and the Fu yue fried bittergourd. Despite my earlier hesitation for the noodles, I was rather pleased with the dish of smooth rice noodles, doused in a creamy sauce and topped with two halved freshwater prawns. The sauce had a hint of the mild Chesdale processed cheese, and was flavoured with the prawn’s roe and shallot crisps. As you leave the dish for a while, the thin strands soaked the sauce and intensified the flavours, making it a tad salty. The prawns are priced

depending on the season, but two prawns with the noodles came up to RM100. The Deep fried pork ribs or nam yue pai kuat (RM8 per rib) came next. Madam Koo, taking stock of what we had ordered, said she would have each of the meaty pork rib cut into two, and we were grateful for that. The ribs had been well marinated in the pungent reddish fermented bean curd and rice wine, before being deep fried. Tearing the tender, juicy meat from the bone, I got a whiff of its delicious aroma. Surprisingly, the Tofu with crabmeat (RM16) was a light dish partly due to the silky smooth texture of the egg tofu. Made in-house, the deep-fried tofu was bathed in a sauce with chunks of fresh crabmeat and kalian. Blended pumpkin was also added to the sauce to give it a golden colour. I also enjoyed the Fu Yue fried bitter gourd (RM15). The creamy fermented bean curd fried with the thinly sliced vegetable was balanced out with the fiery bursts from the chopped bird-eye chillies. After tasting all these dishes, I turned my full attention to the Crabs in milk sauce, the restaurant’s version of the popular favourite, butter crab. The chef, who is Madam Koo’s husband, had slowly cooked down evaporated milk and bird-eye chillies to produce a creamy sauce with a kick. Fresh lemon juice was also added to give the sauce a hint of tanginess to balance out the creamy taste. The sauce was subsequently cooked

crabs in milk sauce

with Indonesian crabs, to infuse the sauce with the crustacean’s sweet essence. For those who prefer a milder version, you can adjust the heat levels, when you order the crabs. According to Madam Koo, she recommends a minimum order of 1 kg of crabs (about RM84 per kg) to give the sauce, its distinct sweet aroma. Fried mantou is served on the side, to mop up the delicious sauce. For lunch time, it is best, you order the crabs a day in advance, as sometimes the crabs are unavailable. The restaurant also does a good Wok fried prawn in soy sauce, which is served with a generous sprinkle of deep fried garlic cloves and spring onions to give it additional flavour. Other good eats include a Crabmeat fried rice, Crab with fried noodles (wat tan hor), Steamed fish Teochew style and Chilled kampong chicken. Restoran Fei Jay, 3, Jalan Rimbunan Mawar 1, Laman Rimbunan Kepong, Kuala Lumpur, Tel: 03-6241 4618, 016-702 6111. Open: 10am to 2.30pm, 4pm to 10pm. Closes every third Sunday and Monday of the month. From the main Kepong road, take a left turn after Carrefour and drive down to the road, until you see Laman Rimbunan Kepong on your left. You will need to collect a pass from the guardhouse to enter the gated estate, where the restaurant is located within.

bittergourd in fu yue

tofu with crabmeat

tempura soba

pork ribs with red fermented beancurd

Crave pays for all its meals and all its reviews are conducted anonymously.

freshwater prawns in cheese and meehoon


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MOVE OVER MACARON‌ THE MARSHMALLOW IS HERE

Artisan marshmallows seem to have arrived in the Klang Valley and Crave talks to Fete Artisan Marshmallow to find out what is the sweet deal


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FRIDAY 14, DECEMBER 2012

MARSHMALLOWS often conjure up visions of campfires and hot chocolate, but nowadays these fluffy wonders may just be the next big thing in the Klang Valley. Over at Fete Artisan Marshmallow (Fete), a small set up by engaged couple, Julian Chow and Carmen Cheong, they hope to change our perceptions about marshmallows. Bite into a square shaped Fete marshmallow, and you will discover a soft fluffy texture that pulls away gently. These homemade marshies, as they are fondly called, are a world of difference from the thick crust and dense store-bought versions. Like all enterprising artisans, this marshmallow venture stemmed from a love for food. “We have always been passionate about food and making marshmallows was just one of our experiments,” says Chow. Their inspiration to make it a business was nurtured when they watched an American couple talk about their own marshmallow enterprise on an episode of Oprah Winfrey’s television show. “We did our research and experimented with the formula from January onwards, and it took us about three to four months before we got the right formula,” says Chow. Once they got it right, they shared samples among their friends who loved it. “Everyone said the trend now is cupcakes, so marshmallows could be the new trend,” says Cheong. Boosted by the positive feedback, the duo ventured out to sell their marshmallows in June at a bazaar held on the Taylors College lakeside campus. This was followed with stints at other bazaars including the recent Urbanscapes. Fast forward to December and Fete is trading from a pushcart located within the toy shop, Carousel in Publika shopping mall. They also do a brisk business taking orders from Facebook and wedding planners, to supply their marshies as pops, cakes and even bouquets that has even reached Australia and East Ma-

What the

FLUFF

THE MALAY MAIL

The charming Fete Artisan Marshmallow duo spills on how they got involved in cooking up these sweet confections

julian chow and carmen cheong at their cart at carousel. match made in heaven: HOT chocolate and fluffy raspberry marshmallows

various marshie pops

laysia. Since the confections are halal, and can be custom made to suit different themes and colours, the fluffy confections have become popular as wedding favours, birthdays and even corporate gifts. Cheong also sets up dessert bars with the marshmallows for weddings and her largest one was for a party of 800 people! The homemade puffy square pillows are said to be made from a secret recipe using gelatine, but Fete does not use any egg whites. “We experimented with egg whites but they get sour and smell,” says Cheong. Since their first try, they had to tweak their recipe to reduce the sugar levels by using honey. “Our marshmallows don’t taste sugary as people are more health conscious but

still want to enjoy their sweet treats,” she explains. Keeping true to the artisan roots, Fete’s puffs are also preservative free. “You can keep the marshmallows for three to four weeks,” says Cheong. She finds it easy to store the marshmallows, as it can be left in an airtight container. Chow advises against refrigerating the sweet puffs. “If you store it in the refrigerator, when you take it out it has moisture that damages the texture,” he explains. With Malaysia’s high humidity, making marshmallows was a challenge for the duo as it is susceptible to moisture. “Once the ratio of ingredients is right, the marshmallows are protected from the moisture, especially when sealed in plastic,” he says.


THE MALAY MAIL

deluxe marshies all packed up to go

marshie pops

pretty packaging

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FRIDAY 14, december 2012

marshie cakes can be customised to your colour theme or the occasion

Currently Fete has a range of six flavours – Tahitian vanilla, Japanese matcha, orange marmalade, chococo chips that is rolled in cocoa powder and crusted with chocolate chips, cookies and cream and a double espresso dusted with Illy coffee powder. Taking the utmost care, Fete only crafts their marshmallows from natural ingredients. “We use vanilla beans, real orange juice and even brew the green tea before mixing it in,” says Chow. Their first flavour was vanilla that uses Tahitian vanilla beans. Fete is also experimenting with new flavours including the pungent favourite, durian that has proved to be quite a challenge in terms of its texture. “While the taste is nice, the texture is an issue as since durian is already creamy and gooey, once you add it to the marshmallow mixture, it went quite wrong,” says Cheong. Seasonal flavours are also offered such as pumpkin and cinnamon for Halloween. For this Christmas, Fete will debut a sparkly decadent dark chocolate coated raspberry marshmallow. Despite juggling day jobs and pursuing this venture in their spare time, Chow who is a brand manager of a potato snack company believes he feels recharged spiritually when he works on the business. Both he and Cheong who works in the retail industry as a purchaser, also created their light hearted logo. For orders, it is preferable to place them a week in advance. According to Cheong, the marshmallows need at least three days to prepare, since there are many steps to making the sweet confections.

In future, Fete hopes to catapult their product into the food and beverage industry by partnering with cafes and restaurants to develop marshmallow drinks and or dishes using marshmallows. A successful collaboration was with Potong, an artisan ice pop maker who combined Fete’s marshmallows in a pop for Urbanscapes. According to Chow, he also connects with locals by combining the marshmallows with Malaysian eating habits. “We try and blend it with the Malaysian culture. Like in the USA, they like to eat S’mores but we try and make it Malaysian by using Marie biscuits,” he adds. In future, Fete also hopes to package the marshmallows with burners, to encourage people to toast their marshmallows at home, and not just wait for camping. Last but not least, the couple

who plans to marry next September will also be looking to fluff up their own wedding with their marshie creations. Fete Artisan Marshmallow can be found at Carousel, G3-14, Level G3, Publika Shopping Gallery, Solaris Dutamas, Jalan Dutamas 1, Kuala Lumpur. Place your orders at least one week in advance by calling 012-3770268 or 016-2027682 or email to fetemarshmallow@gmail.com. The marshie pops are sold for RM18 (12 sticks) and as wedding favours with wrappers and individual ribbons for RM3 per stick. Fete also customizes the pops into marshie cakes for RM70 (50 sticks) or bouquets for RM25 for 12 sticks. You can also order gift packed deluxe marshies for RM12 (12 pieces).


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FRIDAY 14, DECEMBER 2012

THE MALAY MAIL

ugh o h t n d eve we hope r n a g givin or nice, to us fo f o n aso naughty se gifts e s e h Tis t ave been bring the son. you h laus would estive sea C the f Santa

Think of beach holidays with the latest colour from the iconic KitchenAid. The Crystal Blue, is a vibrant hue that will perk up any kitchen. The mixer, which is often hailed as the most coveted kitchen accessory is not only about its looks, but is a lean mean machine in mixing up holiday bakes. Grab your blue baby at authorised KitchenAid dealers around the Klang Valley. For a full list, see their facebook page (https://www.facebook.com/kitchenaidmalaysia/info). The mixer retails at RM2,799.

For all aspiring restaurant owners, the book The Art of the Restauranteur (RM155, Kinokuniya) is a must accessory for their night time reading. Financial Times Nicholas Lander does a brilliant job since he has the distinction of being a former member of the elite group of restauranteurs. Lander also runs a column Restaurant Insider in The Financial Times. Even though you’re not going to conquer the restaurant world, as a diner, this tome makes a great page turner. Wander into the Ireland’s Ballymaloe, the busy Union Square Café in New York or even El Bulli, a place many heard of but not been since it has closed its doors. Keeping to its classy roots, only pencil line sketches by Nigel Peake illustrate the pages.

This cake tin not only works as storage, but it contains a complete baking kit from Suzy Pelta. The aspiring baker from England won a television cake competition, on British ITV’s Lorraine show that saw her bakes becoming famous. She worked with the Keep Calm and Carry On beverage company to devise three tins, in cream, baby blue and pink. The cream one contains a scrumptious triple chocolate scone baking kit, perfect for an indulgent afternoon tea. Look out for more choices in the future, as Suzy is working on four more tins. Available at Ben’s Independent Grocers, RM66 per tin.

Busy urbanites can wake up and smell the coffee with the Nescafe Dolce Gusto machines. Pop in a capsule, press the button and that shot of java will keep you on your toes. There is a range of machines available like the Piccolo, Genio, Circolo and the Circolo Automatic. The machines boast of a 15-bar rated pump, the same as any professional espresso machine. For the Christmas season, you can pick

up limited edition Latte Packs, which include flavours such as Nescafe Dolce Gusto Caramel Latte and Vanilla Latte Macchiato. Visit the online shop at www.dolce-gusto.com. my for your own caféstyled coffee at home. Prices for the machines start from RM399.

This year it’s all about the SF Mini Notebooks. These nifty notebooks have made every uber cool KL-lite’s Christmas must-have list. These books are the brainchild of San Francisco Coffee, better known for serving us our daily cup of java in their trademark red and white cafes. The attention is on its emblazoned slogans that spell everyone’s secret desire of world domination. Details matter and even the packaging of a brown roasting bag have witty remarks on how to handle your notebook. The notebook is RM17.90, with 192 plain

pages, for your evil plans and doodles. Three colours, white red and black are available. In most places, the red has been sold out but check again, before the season is over as SF Coffee promises to replenish the stocks.

14 Dec 2012  

Crave, The Malay Mail, marshmallows, mint marshmallows, brandy marshmallows,, roast turkey, gingerbread house, chocolate Santa, Minori, Japa...

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