We Dined While Dangling 150 Feet In The Air @ Lounge In The Sky Kuala Lumpur

Food with a view is always good, especially if it’s the Kuala Lumpur skyline (one of the prettiest in Southeast Asia, IMO). But forget rooftop bars. How would you like to be seated on a platform raised 150 feet into the air by a crane, with nothing but a couple of straps to keep you from falling? If that appeals to your inner adrenaline junkie, then Lounge In The Sky should be right up your alley.

Following the success of Dinner In The Sky , Lounge In The Sky was launched several months ago at TREC KL, offering a different experience for diners. I went for DITS several years ago (blog post here) and it was both fun and scary due to my acrophobia. Still, I was pretty excited to go on something similar again.

That being said, LITS is notably different from DITS in that you get a) smaller, more intimate tables of four, rather than DITS’ large table configuration where everyone is seated facing the chefs in the middle of the platform; and b) live entertainment where a performer will serenade you with tunes as you try not to look below lol.

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CEO of 2Spicy Entertainment Arvin Randhawa speaking to the media before we were hoisted up for our session

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There was a slight drizzle, but we were finally okayed for lift off. Crew members were on hand to make sure that everyone was properly secured into the seats. The straps felt like the ones you get on roller coaster rides, which kind of limit your movements, but it’s a necessary safety measure. We were allowed to bring our phones and cameras up, but larger bags had to be stowed in storage lockers below.

As the platform was raised, I sneaked a glance down (it’s hard not to) and felt a little weak in the knees to see how fast the ground was receding from view. It also didn’t help that the platform was rotating, so one minute I was facing one side and the next I was looking at the Twin Towers in the distance.

FYI 150 feet is equivalent to about 12 to 15 storeys high!

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Twin towers shrouded in a light mist in the distance; KL traffic below. The position of my seat made it difficult to get a good overall shot of the skyline, but the view was awesome.

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The platform had four ‘catwalks’ so that staff could serve us dishes. We started off with a caviar-topped appetiser and a cocktail.

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LITS offers several different packages, including standard, business and first class. On the menu of our standard session (RM199) was prawn ceviche with yuzu cream, bonito flakes and fried oba leaf; mushroom fricasse with chive cream and fried shallots; and for dessert, lemon meringue tart with rose cream and chocolate pearls. Everything was excellent, but being a fan of mushroom, I especially liked the mushroom fricasse and its savoury, crumbly pastry shell.

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The highlight of the night for me was when the lights were dimmed to a deep blue, and our performer for the night serenaded us with sultry tunes. The slight drizzle and the view of Kuala Lumpur in the evening created a romantic, magical atmosphere – something that no rooftop bar can emulate.

Each LITS session lasts about 40 minutes – and even though I enjoyed it, I was glad to have two feet on solid ground again!

For bookings and menus, visit elements.my/skylounge.

 

 

*PS: I am so proud of N, who decided to tag along despite his overwhelming fear of heights (it’s so extreme he does not even walk near the barriers at shopping malls). I told him multiple times before we went up that it was absolutely okay if he didn’t want to go, but he went anyway. I could see how frightened he was from the way he gripped the table as we ascended. He was stiff and made minimal movements throughout the entire 40 minutes we were up in the air, but he got through it nonetheless. ❤ Well done bibi.

BONUS: 

I’ve never been to TREC, so N and I wandered around in search of food. The dishes served on LITS were tasty but we weren’t expecting just canapes so we came on an empty stomach. We ended up getting instant noodles afterwards (lol) but not before getting some great shots of TREC. #mood

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Best Butter in Australia: Myrtleford Butter @ King Valley Dairy, Victoria Australia

Hey guys! It’s been awhile since I last posted about my Australian adventure – got caught up with work/writing about other stuff – but here I am again! 🙂 

Australia is one of the world’s largest exporters of milk – so you’d think it’d be easy to find good artisan butter, right?

Wrong.

At least, according to Naomi Ingleton, a third generation chef turned butter maker. Ingleton, who previously ran a cafe, decided to make the career switch after realising how difficult it was to get a good local substitute for the French artisan butter she was using at her cafe.

“It was just a shame because we have such good quality milk here,” Ingleton shares when we visited her at King Valley Diary in Mohyu, which is now one of the biggest makers of artisanal or cultured butter – churning out 8 tonnes of butter a week. This is shipped to gourmet food stores, groceries and cafes all over Australia as Myrtleford Butter.

King Valley Dairy in Mohyu

Four years ago was when Ingleton and her partner David Taylor took the leap of faith to close down the cafe and focus solely on making butter. They bought a small butter factory which was empty at the time, gutted the whole place and rebuilt it from the ground up. It was a big risk – even with her chef background, Ingleton knew close to nothing about butter making, and had to learn everything from scratch. Today, the factory offers a range of products, from salted and unsalted butter in various flavours such as wild thyme, smoked salt and black truffle, to their signature buttermilk, ghee, ricotta and more.

The factory has a quaint cafe-cum-store area where visitors can browse through products. The bright and airy looking space combines rustic woods with natural lighting and contemporary charm. Aside from dairy products, they also carry a small selection of fresh produce (jams, deli meats, vegetables) from the surrounding region and items such as soap.

Perfect gifts/souvenirs for friends and family if you’re stopping by while on Victoria’s Food and Wine Trail.

We tried a sample of the different flavours, some creme fraiche and buttermilk ‘shots’, served with home made bread. The buttermilk left a tangy, tart taste in the mouth (in a good way, of course!), while the creme fraiche was creamy and smooth – perfect as a spread. It was hard to pick a favourite flavour, but I’d have to go for the confit garlic (one of their bestsellers!) and black truffle butter. Both are good ingredients to pair with butter, and the flavours really shone through. Other varieties available include Wild Thyme, Smoked Salt and the innovative Chocolate Butter.

The factory area where guests can watch the #ChurnGang in action and understand more about the butter making process.

  

Naomi Ingleton at her shop.

Myrtleford has one of the best butters I’ve ever tasted, and I hope they get to expand soon so they can export some to Malaysia! If you’re ever in Aus, look out for the brand – you won’t regret your purchase. 🙂

KING VALLEY DAIRY 

107 Moyhu-Meadow Creek Rd, Moyhu VIC 3732, Australia

Open daily 10AM – 4PM

facebook.com/KingValleyDairy/