Celebrate the Spring Harvests with Roku Gin, the Japanese Craft Gin

In honour of the changing season, Roku Gin brings fresh flavours and experience this Spring, introducing a medley of mixology collaborations with six bars around Klang Valley to celebrate Spring harvests gathered in its “shun”.

[Roku Gin Spring Cocktails] Honeydew at Rakh

Honeydew melons have been cultivated for thousands of years and prized for its tender juicy flesh and rich sweetness. The fruit requires warm and sunny weather to grow, and is typically harvested in summer, in its “shun”. This is when they are at the peak of flavour – they produce a distinct rich floral sweetness with a delicate musky aftertaste. These flavours are perfect to elevate a Roku cocktail.

[Roku Gin Spring Cocktails] Plum at Bar Terumi

It could be said Japan has a fifth season – Tsuyu (梅雨), literally meaning “plum rain”. Tsuyu comes between spring and summer and is a time of consistent, gentle rains. This is also when the plum tree starts to bear fruit and is ripe for harvesting, in its “shun”. When tsuyu arrives, plums peak in aroma and flavour; they develop such a striking rich sweetness which adds depth to a Roku cocktail.

[Roku Gin Spring Cocktails] Kumquat at Jann KL

Kumquats are a native Southeast Asian citrus fruit that taste like a mix between orange and grapefruit. They love warm weather and are ready for harvest between late winter and early Spring, in their “shun”. This is when bold tangy flavours come alive, resulting in the distinctly citrusy flavour of the fruit. The appetizing sweetness of the peel also makes it a favourite in desserts. The kumquat is perfect to elevate a Roku cocktail. 

Head bartender of Jann KL, Darwin Ng, chooses the citrusy Kumquat to pair with his Roku signature cocktails, the perfect experience for diners who are looking for something different and exciting. 

[Roku Gin Spring Cocktails] Apricot at Concubine

The widely-loved Apricot was originally domesticated in China and now cultivated across the world. Closely related to the peach and plum, apricots are rich in vitamins and minerals. This sweet fleshy rounded fruit peak in flavour and are ready for harvest between late spring to early autumn, in its “shun”. This is when the Apricot develops an intense sweetness and a rich fruity aroma perfect for desserts and to elevate a Roku cocktail. 

[Roku Gin Spring Cocktails] Sakura Flowers at Coley Bar

For this season, Eric Chang from Coley Cocktail Bar singles out the unique Spring botanical used to make a Roku to showcase his signature cocktails, the delicate Sakura. For cocktail lovers who appreciate refine, exquisite cocktails that exude simplicity, Coley presents its signature Roku Sakura cocktails; Hanami, Sa-Kura, and Nanoka. 

[Roku Gin Spring Cocktails] Grapefruit at Penrose KL

The grapefruit is a large citrus fruit that originated from Barbados and is now planted across the world, especially in hotter climates. From late winter to early spring, the grapefruit turns a beautiful orange and the flesh a deep pink. This is when the fruit is at its peak of maturity, in its “shun”. Its strong citrus flavour, coupled with an intense tart and bitter finish, makes it a very unique fruit to elevate a Roku cocktail.

Penrose KL’s Founder and Head bartender, Jon Lee, opted for the tropical grapefruit as his pairing for the Roku signature cocktails this season.

I AM OFF TO JAPAN [Cherry Blossom Hunting 2023]

 After three long years, I am finally going to go back to Tokyo, Japan for cherry blossom season! And as luck would have it, the full bloom came early this year. Alongside a sprinkle of downpour over the week I'll be back in my kampung. 

Oh well. If there was one thing rain is good for, it's driving the crowd away. 

Stay tune for my upcoming blog posts about cherry blossom in Japan so that you too can start planning in advance for next year's season. In the meantime, follow me in my adventures across Tokyo and Fujiyoshida on my Instagram, @Sugoidays. 

The Manhattan Fish Market Celebrates Ramadan and Syawal with Kampung Kat Sea-Nie Spread

Ramadan and Syawal are just around the corner and The Manhattan Fish Market is making the celebration a memorable one. Starting from March, The Manhattan Fish Market is launching the Kampung Kat Sea-Nie campaign with an array of tasty and local inspired spreads to better celebrate this festive occasion.

Malaysians often look forward to large groups iftar with loved ones and planning various gatherings during this season of fasting and celebration. The Manhattan Fish Market is embracing this tradition by coming out with a new variety of seafood offerings that patrons can dine-in for an amazing dining experience, take-away to be enjoyed in the comfort of their homes or have the delicious meals delivered right to the doorsteps. This menu is suitable for individual orders, big families, and everything in between.

5 Reasons to eat KyoChon 1991 in this March

Lunch at KyoChon need not be pricey this month with their latest promotional offers. Here are five reasons why KyoChon should be on your foodie radar. 

1. Chikin' Meal at only RM9.95 only!