[Food] This Chinese New Year, Welcome Abundant Beginnings with Hilton Kota Kinabalu

Yes, I know what you're thinking.  Another food post.  I will do myself to rush my other posts especially travels and hiking (sorry, I have been busy re-energizing from the countless days of traveling and eating with no breaks, of cos I have to exercise too).  But first!  Here's another food post for the Chinese New Year! Hehe. 

[Food] Avangio Hotel Kota Kinabalu Mingle & Jingle with Media Members & Supporting Clients

Avangio Hotel Kota Kinabalu recently shared the joyous of Christmas season with Media Members and its supporting clients over a bountiful feast at its coffeehouse - Mercato Cafe (located at Ground Floor) to celebrate the spirit of giving and offering thanks for another successful year.

[Food] Have A Sweet Christmas by Celebrity Baker Raymond Tan at Promenade Cafe, Promenade Hotel Kota Kinabalu

Following three past successful launching and collaborations with Celebrity Chefs, this festive season, Promenade Hotel Kota Kinabalu introduces "Have A Sweet Christmas" by Melbourne's Celebrity Home Baker, Raymond Tan.  The launching, officiated by the Guest of Honour - Datin Rachel Anthony Shim, and was witnessed by the media and industry bloggers and showcased Raymond Tan's, also known as Ray Ray, creative Cake-Popsicles with a short demonstration at Promenade Cafe, Promenade Hotel Kota Kinabalu.

He made it so easy that everyone can do it.

[Food] Festivities at Le Meridien Kota Kinabalu

Unlock Festivities @ Le Meridien where we rebel in style and celebrate these festive moments with sparkles.  Le Meridien Kota Kinabalu curates a wonderful Christmas story for memorable celebrations with delicious food offerings and guests can also share the festive spirit with exclusive Le Meridien hampers and Christmas treats.

[Food] New Creative Culinary Experience at Favola, Le Meridien Kota Kinabalu Introduces New Ala Carte Menu

Had the opportunity to try Favola at Le Meridien Kota Kinabalu's new ala carte menu curated by local talent, Executive Sous Chef Gary Ekar and his team last week before my trip.

"Being a chef, perfection means to master our crafts".

"This menu was crafted through my experience in France; while attending the one star Michelin level Ecole Gastronomicom in Le Cap d'Agde and when I did my apprentice in a 2 Michelin star Restaurant Alexandre in Nimes" explained Chef Gary.

"I was also inspired to combine the elements of sensory taste, sight, sound, touch and smell using fresh produce and ingredients from the destination and to create great masterpieces.  Guests will also enjoy a unique and engaging service experience complemented by our passionate team", he added.