the epicuriousgirl.

being epicurious (epicurean + curious) is just having the interest and passion in good food. and yours truly is just this girl who loves to eat. hence, the epicuriousgirl.

epicuriousgirl is just a malaysian chinese girl who enjoys her food and documenting it with a digital camera. having jumped on the novice photographer bandwagon, she can be mostly seen toting her digital camera (or lately, her mobile phone’s cam, hence the difference in quality) everywhere and spotted whipping it out at almost every restaurant to capture food shots.

a wannabe traveller, she aspires to go further (and try more international cuisine!) to exert her independent nature. however, she wishes to express that all food/restaurant reviews here, no matter how sporadic they may be is just her own personal opinion and may vary from person to person. she does not claim to be an expert nor a critic but just wants to share.

and since you have been warned, say hullo to jasmine, the epicuriousgirl and lissie who has kindly agreed to guestblog (all posts here) here since mid-Nov 2008.

she can be contacted at epicuriousgirl at gmail dot com. also on fb and instagram.

also can be found at asianfoodgallery.


  1. tim said

    hullo πŸ˜€

  2. chiefeater said

    love the photos and thanks for linking to my review on little dim sum place

  3. sulthan said

    hey.miss jasmine.. soo cute ur webworld. and very very nice, spisey too keep it up

  4. raine said

    hullo, jasmine. i think we share the same interest: eating, photographing and documenting food. i got weird stares from waiters in restaurants sometimes when i whip out my camera. hahaz πŸ˜‰ thanks for the link.

  5. Hi Jasmine! can you drop me an email pls? Got something to ask ya. Thx!

    epicuriousgirl says:you’ve got mail. πŸ˜‰

  6. L said

    hullo jasmine! πŸ˜€

    epicuriousgirl says: hullo. πŸ˜€

  7. email2me said

    Hi Jasmine,

    I have added you to my blog. You got a nice food blog here. πŸ˜€

    Cheers …

    epicuriousgirl says: thank you.

  8. Forrest said

    I….. I think I love you

    epicuriousgirl says:err, thanks.

  9. Gravin said

    Awesome food blog!

    epicuriousgirl says:thank you!

  10. bibomedia said


    epicuriousgirl says: hi there. πŸ™‚

  11. PitMaster said

    Wonderful photos… what camera are u using … I can’t get mine to come out so appetizingly in most lighting situations …Β‘Bravo!… Gracias..

  12. I-mae said

    Hello, could you please e-mail me? There ‘s some stuff that i would like to enquire about. Thanks.

  13. Tsukushi Asuka said


    epicuriousgirl says: Hello back. πŸ˜›

  14. hi, jasmine~~ πŸ˜€
    the list thingie u did is awesome!
    must have cost u quite some time

    i’m from Best Food Junction dot com
    and i wonder if u would interested to write food blog for us?
    pretty please?

    epicuriousgirl says: should be ok. πŸ™‚ lemme know how it works?

  15. Melvyn Goh said

    Hi! I read your blog! I’m a producer with a new Discovery Channel food show that’ll feature Melaka’s street cuisine and am looking for foodies to be on the show! Are you interested? Hit me back.

    epicuriousgirl says: hi thanks for the offer. not too presentable for on screen shots, but off screen, anytime. πŸ˜›

  16. chang'e said

    Nice blog πŸ™‚

    epicuriousgirl says: thanks. πŸ™‚

  17. jas said

    hi jasmine, my name is jasmine.
    i know this is really random but could you pm me or hit me on hotmail please?
    i couldnt find your email on your blog.
    i sort of need a favour.

    thanks lots!

    epicuriousgirl says: emailed you.

  18. wmw said

    Hey there…could you email me? Would like to get in touch with you to ask you something. Thanks…

    epicuriousgirl says: emailed you dy. πŸ™‚

  19. Sheryl said

    Hi, I just came across your blog and I love it. Also, would like to gain a minor favour from you. I sincerely hope to get your e-mail address so we can get further in touch. Thanks a lot ya.


    epicuriousgirl says: Hi Sheryl. Thanks for dropping by. Have emailed you. πŸ™‚

  20. LCL said

    Indeed a site to behold. The pictures are great!
    Adventurous girl with a palate and nose for great food in nooks-&-crannies πŸ˜‰

    epicuriousgirl says: thank you! hope to see you around more. πŸ˜‰

  21. mega satya said

    you make good article about babi guling, you know what that is my favorite food because I am Balinese. so it easy for me to get babi guling food it yummy.

    epicuriousgirl says: lucky you! It’s my favourite Balinese meal.

  22. Starvin' Marvin said

    Jasmine – this is a wonderful site, thanks for your hard work. Drop me a line.

    I’m hungry!

    epicuriousgirl says: thanks for visiting. i have emailed you.

  23. awangmadel said

    nice blog epicuriousgirl…thumbs up!!!… (^_^)

    epicuriousgirl says: thanks! and hope to hear more from you.

  24. smallgirlphotography said

    hey! i quite like ur blog… and i’m a new blogger. but it seems that.. i can only upload limited pictures.. how can i go about it?

  25. michael said

    ok so usually i don’t like blogs, i think they’re rather self-indulgent. but i love food and my ancestors are portuguese/chinese from Macau. so seeing that you show love to Macau is interesting for me. also the photography is pretty decent considering available light (i was a photography major).

    so i guess what i’m saying is, your blog is pretty cool. my mom sent me the link to this blog saying, “why couldn’t we find these places when we were in macau?”

    i haven’t read through all your posts yet, but i will have to recommend “Minchi”. It is THE classic Macanese dish. it’s best to eat minchi from a family, but it’s also available at Honolulu Cafe, or Litoral if you want to splurge. There’s even an annual minchi competition.

    there’s also chili coti, but i have no idea how to spell it properly, nor where to find it. i think it’s a recipe that has stayed strictly within Macanese families. it’s nowhere to be found on google, but it’s almost a religious experience. i think you’d have to find a Macanese family to cook it for you. Or maybe I’m wrong and just haven’t looked in the right places.

    well enough of my rambling, you know how to run your own blog. thanks again for doing this. i’ve been meaning to record my food experiences during my 1.5-year stay in Korea, but I’m so bloody lazy/busy. so, respect for doing what i don’t have the initiative to do.


  26. epicurus said

    it is awfully wrong and silly of you to call yourself an epicurean.

    please, do think a little and do your research before giving yourself a name that sounds ‘cool’. for the love of all things good and for the sake of whatever little wisdom there is left in this world, go read up on REAL epicurean philosophy.

  27. epicurus said

    “In the Epicurean view, the highest pleasure (tranquility and freedom from fear) was obtained by knowledge, friendship and living a virtuous and temperate life. He lauded the enjoyment of simple pleasures, by which he meant abstaining from bodily desires, such as sex and appetites, verging on asceticism.

    He argued that when eating, one should not eat too richly, for it could lead to dissatisfaction later, such as the grim realization that one could not afford such delicacies in the future.”

    i beg you, please do not bastardise his name any longer.

    epicuriousgirl says: I believe you are referring to “Epicureanism”, which is indeed based on the teachings of Epicurus. However, I am using the modern take to Epicurean , which also means “fond of or adapted to luxury or indulgence in sensual pleasures; having luxurious tastes or habits, esp. in eating and drinking.”

    Ref here:

    • epicurus said

      yes, of course i am referring to epicureanism. it is what epicureans practice, after all.

      and i am aware of its revoltingly twisted ‘alternative’ meaning. you do realise that the only reason why the term “epicurean” has been so vulgarly bastardised is because the catholic church was unhappy with his teachings? how absolutely tragic that you too thave allowed yourself to be swayed by this travesty.

      epicuriousgirl says: say what you please as i believe in the freedom of speech. but frankly, i am a tad tired of your holier than thou attitude. i do not mean any disrespect to epicurus himself nor the teachings of epicureanism, but as i am more familiar with the modern parlance of epicurean being associated with being a gourmet or the enjoyment of food, i have chosen to lean towards that definition. the modern take is widely accepted and whether you choose to acknowledge it or not, please have a little respect for the choices of those who have chosen otherwise.

  28. Tony said

    I stumbled upon your blog while looking for reviews of hawker stalls in KL’s Chinatown. I’m visiting KL for the next 10 weeks and I can’t wait to shadow your culinary explorations now πŸ™‚
    Also, I’m travelling alone so I’d love to join you on any future food evals if you don’t mind having a random stranger tag along.

  29. Diana Loh said

    hi there,

    you went to hk&macau before right?
    do you still keep the itinerary?
    if yes can send me a copy?
    thanks =)

    epicuriousgirl says: yes, but i am sorry to inform you that i can’t locate my first trip’s itinerary and the second time, we only had a food list! Hehe. But if u want some rough ideas on where to go, feel free to email me. πŸ™‚

  30. jianchung said


    I was wondering about the opt in for comments and email subscription below this comment box. Can you tell me how you did it? Was it via an plugin?


    epicuriousgirl says: i think it comes built in with the comments on wordpress.

  31. rokh said

    hi Jasmine, can you drop me an email? want to get in touch πŸ˜‰

  32. G said


    Is there any way to subscribe or be notified of updates?

    Love the food you are showing!

  33. jik jane said

    Good day!

    I read your blog and it was very interesting! i was wondering did you cook as well? since you write very good reviews. Oh, forgot to introduce myself. I’m Jane from Seventeen magazine. I’m working on an article where we’re looking for young female malaysian blogger age 26 and below who blog and cook as well. of course we will be crediting you and highlighting your blog in the page as well.It would be great if I could have you in my article!

    Hope to hear from you soon!

    epicuriousgirl says: replied your email. πŸ™‚

  34. alan lim said

    i happen to come across ur blog as i was looking for nice food in macau,,,especially the crab porridge that i have a few years ago…u manage the capture a good picture of the shop

  35. Muiz said


    Allow me to introduce Onde Onde @ Waterfront, Parkcity. We wish to invite you for a food review as we are eager to share our passion for Nyonya & Local cuisine with your readers.

    As a teaser, our Home-made duck egg kaya, Melaka specially-sourced brown palm sugar and Cincalok make up some of our ingredients. Amongst the food, our reputable Signature Asam Laksa and Prawn Mee has established a strong following in the neighborhood. In addition, our boutique coffee is from a traditional family roaster from Ipoh whom we’ve specially sourced for.

    We have the following time sessions, and would appreciate if you could revert with your preferred choice.


    14-11-2011 & 21-11-2011 (Monday)

    15-11-2011 & 22-11-2011 (Tuesday)

    17-11-2011 & 24-11-2011 (Thursday)


    7.00 pm – 9.00 pm

    Also note that you are free to bring your +1s but do let us know in advance as we look forward to hosting you.

    Thank You.

    Best Regards,

    Syed Abdul Muiz

    Restaurant Manager

    Onde Onde

    GF-03A Ground Floor,

    Waterfront @ ParkCity 5

    Persiaran Residen,

    Desa Park City, 52200

    Kuala Lumpur.

    Tel & Fax : 03-6280 7419

    • Hi there, thanks for your invitation. So sorry to have missed seeing it and not replying in time. However, I look forward to dropping by to try your food should I be in the neighborhood. Thanks for the info!

  36. Motr said

    hi there jasmine, would it be possible to keep in touch?
    i used to run a food blog myself and also would like to start an F&B joint in the future.
    Your input and assistance would be great πŸ™‚

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