09/05/2026

LYFE SATURDAY | MAY 9, 2026

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Malaysian Paper

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FOODIE CORNER

Undeh undeh by Nelson.

Sri Telang Nyonya by Jannah Jane.

Homebound popiah by Ti Wei.

Forging kitchen warriors o Eight local contestants battle it out in new reality cooking show M ALAYAN Flour Mills Bhd (MFM) yesterday launched a reality cooking show The Rasa Warrior Showdown in conjunction with its 60th anniversary. The show consists of four episodes, of four episodes,

Egg tart box, Applecrumby Until May 31, customers can purchase the specially curated limited-edition Mother’s Day egg tart box at all 20 Hock Kee outlets nationwide. With every purchase of six egg tarts, customers will receive a complimentary Applecrumby premium honeywipe, a light-hearted gesture to help families “wipe off the crumby moments” and enjoy the occasion together.

featuring four battles to find a winner. The show blends drama, competition and learning, featuring dynamic interactions between judges and participants to sustain entertainment value. Each episode highlights different dishes and baking techniques using MFM Flour, naturally integrating product benefits and nutrient values into the storytelling. By focusing on relatable home-style cooking challenges and practical learning moments, the show encourages audience e t g M ly ct nt he ng yle and ing

Fikree (left) and Fizo (right) observing a contestant.

local talents as they face cooking challenges to showcase their skills, pressure management

and culinary spirit, with prizes worth RM11,500. The Rasa Warrior Showdown is hosted by Baki Zainal and its judges are celebrity chef Fikree Aznan and actor Fizo Omar. The first episode was released yesterday, while the remaining three episodes will be out on May 15, 22 and 29 at 6pm. It is available to watch on MFM Cap Ros’s Facebook, YouTube and Instagram.

The show consists of four episodes, featuring four battles to find a winner.

WFH Tea Set, Secret R ecipe Priced from RM15, the tea sets offer a convenient way for customers to enjoy a slice of cake and a beverage from the selected items. Tea Set A caters to those who crave Secret Recipe’s classic chocolate and cheese cakes such as Chocolate Fudge or New York Cheese. Tea Set B is for lovers of Secret Recipe’s more premium treats. Enjoy a cup of your favourite freshly made beverages along with Secret Recipe’s well-loved cakes including Salted Caramel Macadamia Cheese and Thai Milk Tea Cake.

participation, strengthens product recall and positions MFM Flour as an essential ingredient for everyday meals and creative baking. The cooking competition is also aimed at transforming home cooks into “Dapur Warriors” (Kitchen Warriors). It highlights

The show focuses on relatable home-style cooking challenges.

Chef Tommie Lee serves up special menu on Genting Dream cruise

D R EAM Cruises continued its 10th anniversary celebrations with a special highlight on board the Genting Dream, featuring a two-night cruise from Singapore to Malacca with acclaimed chef Tommie Lee, also known as “Chef French Papa”, from Netflix’s Culinary Class Wars . Invited guests on board were treated to an intimate culinary experience as Lee made a special appearance, sharing his journey, inspirations and passion for food in a live session, offering a closer look at the stories behind his craft and creative philosophy. The highlight of the sailing unfolded through a specially curated menu by Lee – a refined French dining journey at sea, elevated with a pairing of the iconic French champagne house Veuve Clicquot. Each course was designed to bring together classic technique and modern finesse, beginning with delicate bites of Escargot Vol-au-Vent , featuring tender escargot encased in a light, buttery pastry shell. This was followed by a refreshing Prosciutto with Mesclun Salad,

complemented by shaved parmesan, Kalamata olives and a bright lemon dressing. Guests were then taken deeper into French coastal flavours with a rich and aromatic Bouillabaisse Maison, infused with saffron and a selection of fresh seafood. The experience continued with a luxurious main course of Slow-Roasted Veal Tenderloin, paired with foie gras and truffle roulade, accompanied by green pea mash, roasted carrot puree and a velvety port wine sauce. The journey concluded on a sweet note with Chocolate Mousse with Dulce de Leche Espuma, offering a smooth and indulgent finish. While this sailing marked Lee’s exclusive onboard appearance, guests can continue to enjoy the same specially curated menu on upcoming Genting Dream sailings until July 3. Available at Bistro Restaurant, it is priced at S$90 (RM278) nett per person, or S$132 nett per person with wine pairing, extending his signature creations to more travellers as part of Dream Cruises’s 10th anniversary celebrations.

Tiramisu Cup, Lapisan Patisserie Shaped to resemble a takeaway coffee cup, the Tiramisu Cup dessert consists of soft finger sponge cake soaked in an exquisite latte sauce, filled with creamy mascarpone mousse and chocolate crumbles. The tiramisu layers are then encased in a crisp chocolate shell, shaped to look like a takeaway coffee cup. Available at RM18.

Lee sharing insights into his specially curated menu as part of Dream Cruises’s 10th anniversary celebration.