The B.I.G. Experience At The Linc KL

11

December, 2018

What’s In Store

The B.I.G. Experience At The Linc KL

Welcome to a brand new Eat.Drink.Shop. experience at The Linc KL! On 29th November 2018, we opened our very first city-centre outlet right in the heart of Kuala Lumpur, offering our widest array of F&B partners to date. Thank you so much to everyone who showed their support and turned this milestone into a memorable opening event!

The Linc KL is a nature-inspired mall situated at 360, Jalan Tun Razak. If you’re travelling via LRT or MRT, stop at Ampang Park station and you’ll arrive after a 5 minute walk. Alternatively you could hail a taxi or Grab, while there is also ample parking for those who enjoy zipping around the city on their own (free parking for the first hour with a minimum spend of RM 50 at B.I.G.).

As with all our outlets, you’ll find much more to do than just shopping for groceries – there are plenty of options to kick back with a hearty meal, light snack, a freshly-brewed cuppa, or devour a refreshing dessert. We’re extremely proud to work with all of our F&B partners, so buckle in as we take you through what’s on offer:  

 

The Grocer’s Kitchen

Back again to serve up the best of deli-style cuisine, satisfy your tummies with a hot meal at our in-house eatery. From a freshly baked pizza to a robust garden salad, there’s something for everyone in the family to enjoy. Good news for pizza-lovers, we’re having a Buy 1 Free 1 Pizza promo until 1st Jan, so be sure to get yours!

Dry-Aged Beef Service @Barn Butchery


A first at B.I.G., dry-aged meats are a cut above the rest as they’ve been allowed to mature in their natural goodness. We age our meats up to 28 days, during which moisture evaporates from the muscle fibres while natural enzymes break down connective tissues, resulting in tender, juicy cuts concentrated with flavour. For those who want to eat-in, try our Grill-Me service – hand us your selection of any meat from our butchery and we’ll grill it to perfection at The Grocer’s Kitchen. We also offer our dry-aging service to our customers – simply present your chosen cut that is to be aged and our butchers will take it from there. Don’t miss our special promo on Dry-Aged Angus Striploin! 

 

Independent Coffee & Crumbs Bakery

Everything you need for your daily pick-me-up, grab a freshly-brewed cup of coffee for under RM 10 and a tasty treat to go with it from Crumbs. We use only top-tier 100% Arabica beans from Aussie coffee experts Vittoria, with beans sourced from South and Central America.

Crumbs Bakery bakes fresh breads and pastries daily for you to take home or enjoy on-the-go with your coffee. Pick your way through innovative creations such as the Japanese Sweet Potato Bun, Garlic Rosemary Focaccia, Tuna Benito Bun, and many more. We also bake gluten-free bread for those with a gluten sensitivity.

 

I Love Pho

Melbourne’s favourite Viet noodle stop is ever-ready to serve you warm bowls of pho. Slurp on the scrumptious broth while munching on spring rolls and sipping Vietnamese Coffee – a quintessential Viet experience. Have a look at their menu here: http://pholove.com.au/menu-1/.

Specially pho our opening promo period (until 1st Jan 2019), enjoy 50% on all Vietnamese Coffee! You’ll also get a complimentary Vietnamese Coffee Affogato with any set meal purchase, and free chicken/veg spring rolls with any Large Pho bowl purchase.(T&Cs apply).

FB: @ilovephokualalumpur  IG: @ilovephokl

 

Inside Scoop 

Our favourite ice cream parlour is back to melt our hearts with their array of rich, tantalizing flavours. In addition to signature waffles and scoops, this outlet also offers sundaes and milkshakes. As if that wasn’t enough to get us clamoring at their booth, get 1 single scoop FREE when your purchase 2 scoops, and enjoy 10% off all sundaes and milkshakes! (T&Cs apply)   

FB: @MYinsidescoop   IG: @myinsidescoop

Tokyo Delicatessen 

Dishing up the best that Tokyo has to offer, stop by for an authentic serving of sashimi, tempura, and don (-forget to say arigato). There are also new items on the menu – delicious oden, japanese croquettes, and a range of grilled and deep fried delicacies. Udon-wanna miss a trip to B.I.G. without your Jap food fix, especially with these opening promos (until 1st Jan) – buy 4 Oden to get 1 Free, get 10% off on all deep fried items! Also enjoy a Salmon Don for only RM17 (regular price: RM 24)(T&Cs apply).

Glow by Amazin’ Graze

This is the very first outlet from Amazin Graze, and it’s amazing alright – Glow is the place to go for health nuts and those looking to get educated on eating right. With an aim to bring out your inner glow through eating healthy, you’ll find an impressive variety of smoothies and smoothie bowls to get your energy levels skyrocketing. You can also build your own yoghurt tub from an assortment of granola, fruits, nuts, and superfoods! Be sure to give it a glow while their opening promos are on (till 1st Jan) – buy 1 FREE 1 smoothie, 50% off all smoothie bowls, and 50% off selected items (T&Cs apply).

FB: @GlowSmoothie  IG: @glowsmoothie.co

Cocodash by Cocoraw

Cocoraw brings us their bite-sized chocolate kiosk for a unique chocolate experience. Indulge on nama-style chocolate truffles, a mug of steaming hot chocolate, their highly coveted chocolate brownies, or a box of craft chocolates. Their chocolates feature a selection of local-inspired flavours such as Salted Gula Melaka and Teh Tarik – need we say more? Head over and grab 2 boxes at a limited promo price! (T&Cs apply).

Delmare

Get hooked on the finest sea morsels from Delmare, serving up oysters from off the coast of Japan, France, USA, and New Zealand. Not forgetting cod fish, tuna, salmon, and a superb selection of Russian and Italian caviar. We find ourselves spoilt for choice as we traverse their menu – be sure to catch their opening promos while they’re fresh (till 1st Jan): Get 3 pieces of Pacific Oysters at only RM 25. Also, get 2 glasses of Chardonnay with every half dozen purchase of oysters, as well as a bottle of Moet (750ml) + 6 Royal Oysters with every purchase of a 30g Beluga Caviar (RM 1,888). (T&Cs apply)

Bottleshop by Wine Culture

Whether you’re a cultured drinker or a novice looking to learn more, Bottleshop is the place for you. A formidable collection of wines, spirits, rum, whiskey, gin, sake, and soju is on display, but make no mistake – these guys aren’t merely an alcohol distributor. Under the watchful eye of their store manager Jonathan, Wine Culture aims to be the educational hub for alcohol enthusiasts, so you can count on them to answer any questions regarding your drink of choice.

They serve wines by the glass which you can savour with food from S.wine deli (non-halal). Choose from a premium selection of cold cuts, pastas, steak, crispy siew yoke, and many more to enjoy with your wine. There is also a wine-preserving service, whereby opened bottles are kept fresh for up to 6 months in a special apparatus, allowing you to easily pick up where you left off. Stay tuned to our page for updates on informative learning sessions!

 Teaology

A tea-lover’s dream, Teaology is an up-and-coming retailer and brew bar with a mission to infuse the Malaysian experience into the world’s best tea brands. You’ll find the finest teas from UK, India, China, Sri Lanka, and many others, with key names such as Matchaelogist, Joe’s Tea Co., Birchall Tea, and Dorset Tea. Apart from tea, they also carry a sophisticated range of iron teapots, glassware, and other bits and bobs for a righteous tea session. Drop by their booth for daily sampling sessions, and get a taste of their opening promos: Free Dessert with every 2 Potted Tea purchase (Dine-in only), get 3 sachet samples with every 1 pack of Retail Tea, and 10% OFF on all retail products! (excluding teaware)  (T&Cs apply)

IG: teaologybyironwoods

Orchid Culture

A premium supplier of fine orchids, Orchid Culture is quickly becoming a household name for orchid-themed event arrangements and gifts for all occasions. Drop by their kiosk to build your own orchid pot from a selection of premium blooms – their staff are on-hand to assist and advise you accordingly.

 

They also provide delivery direct to your doorstep throughout Klang Valley, so get in touch via Facebook to order your own arrangement today. Opening promos at The Linc include 10% off with purchases above RM250, and get 1 Superior Range Orchid stalk (inclusive of a pot & free wrapping) at only RM 75. Deals last until 14th December so hurry over! (T&Cs apply)

FB: @orchidculture  IG: @orchidculture

 

Hipple Hardware

There’s no need for multiple shopping excursions when you’ve got everything in one place! Our brand new hardware partner Hipple has got your essential fixer-upper equipment such as drills, household tools such as spanners and screwdrivers, along with tool boxes to store your gear neatly. Get organized with Hipple so you’ll never wonder-ware your tools have disappeared to again!

 

Balloon Wonderland

Established in 2009. Balloon Wonderland is the place to go for all your party needs. A wide range of party items include themed party packs, candles, hats, masks, goodie bags, banners, and party poppers, along with an essential selection of foil & latex balloons to liven up any event. Opening promos include: Special Bundle for Helium Balloons – Buy 5 @ RM15, and get 20% off with purchase of RM100 & above. There is also free delivery for Balloon Décor Specials with every purchase of RM450 & above (T&Cs apply). Party wisely!

FB: Balloon Wonderland Sdn. Bhd.  IG: @balloonwonderland  

It’s all happening at Ben’s Independent Grocer @The Linc KL – for those who have yet to visit, there’s still time to enjoy our exclusive opening promos so hurry over while they last! A brand new Eat.Drink.Shop. experience awaits the whole family so bring them over for a wholesome day of grocery shopping. To view the full list of promotions, click here [link].

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Unique Asian-Inspired Side Dishes For Thanksgiving

13

November, 2018

What’s In Store

An Asian Twist To Thanksgiving Side Dishes

If you’re celebrating Thanksgiving this year, why not spice up the family feast with a local twist? A spread of Asian-inspired side dishes transforms this aged-old western tradition into an international food fiesta, packing an array of fresh and bold flavours to complement the classic turkey & stuffing dinner. Below are five recipes to kick-off your very own rendition of an Asian Thanksgiving feast:

Miso Roasted Brussels Sprouts

This delicious recipe from The Foodie Physician will make your kids fall in love with vegetables all over again. Just the thought of succulent salty-sweet vegetable bites makes mi-so hungry – enjoy!

 

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4

Ingredients:

1 pound Brussels sprouts1 ½ tablespoons olive oil
2 ½ tablespoons white (shiro) miso paste
1 tablespoon maple syrup
1 tablespoon cider vinegar
1 teaspoon low sodium tamari or soy sauce
½ teaspoon Sriracha or other hot sauce (optional)

Instructions:

1. Preheat the oven to 400°F.

2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise.

3. Mix the oil, miso paste, maple syrup, vinegar, tamari and Sriracha together in a large bowl. Remove about 1 tablespoon of the sauce and save it to toss with the Brussels sprouts later. Add the Brussels sprouts to the bowl and toss to coat them with the sauce. Transfer the Brussels sprouts to a baking sheet sprayed with olive oil cooking spray and spread them out in a single layer.

4. Roast Brussels sprouts in the oven until caramelized and tender, 20-25 minutes. Stir them once or twice during cooking. Remove the tray from the oven and drizzle the reserved sauce on top. Toss to combine. Serve warm.


Thai Red-Curry Squash Soup

This charming recipe from Joanne Chang of FoodandWine.com is a zesty rendition of a Thanksgiving’s classic. We know you cannot wait to thai-it for yourself!

Active Time: 1 hr
Total Time: 2 hrs
Servings: 12

Ingredients:

4 tablespoons unsalted butter
1 large onion, thinly sliced
1/4 cup thinly sliced fresh ginger, plus 1 cup slivered fresh ginger
2 tablespoons Thai red curry paste
3 pounds kabocha, kuri or buttercup squash—peeled, seeded and cut into 2-inch pieces
5 cups water
2 cans unsweetened coconut milk
2 lime leaves or 1 teaspoon lime zest
1 large stalk of fresh lemongrass, smashed and cut into 2-inch lengths
2 tablespoons sugar
2 tablespoons fresh lime juice
Salt to taste
1/4 cup vegetable oil
2 large scallions, thinly sliced

Instructions:

1. In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened. Add the curry paste and cook, stirring, until fragrant. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, which should take about 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for 30 minutes longer. Discard the lime leaves and lemongrass when finished.

2. Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt.

3. In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain.

4. Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions and serve.

 


Crispy Sriracha Honey Lime Tofu

We love this delicious take on tofu by Stephanie Le of I am a Food Blog. Spicy sriracha blends with sweet & sour and honey lime flavours in this simple yet innovative dish. We’re confident this will be a sure hit at your Thanksgiving dinner spread, and remember – one can never be too full for tofu!

Ingredients:

1 block tofu (preferably medium, not firm)
1 cup potato starch
Oil for frying
1 1/2 tablespoons sriracha
1 1/2 tablespoons honey
1 1/2 tablespoons lime juice
sliced green onions, for garnish

Instructions:

1. Drain your tofu and cut it into 8 even pieces. Place a couple of paper towels down on a plate or cutting board and lay out your tofu. Place a couple of paper towels on top. They idea is that you’re drying it out slightly – you’re not pressing it, just removing some excess moisture. Pressing removes most of the moisture from tofu, which is NOT what we want here. Leave it a bit moist, this ensures a soft and creamy tofu interior that will contrast with the crunchy potato starch coating.

2. Spread your potato starch out in a shallow dish and coat each piece of tofu, ensuring that there are no bare spots.

3. In a cast iron pan, heat up a bit of oil over medium high heat. You don’t need a bunch of oil here, just maybe about 1 1/2 to 2 tablespoons. When the oil is hot and shimmery (you can test it with an uncoated wooden chopstick – when the oil is hot bubbles will form around the chopstick), add the coated pieces of tofu and cook until golden brown and crispy. Time wise, this can vary, but tofu is quite forgiving as it doesn’t brown easily. When one side is brown, flip it over and repeat. Rest tofu on a wire rack (this ensures crispiness) while you make your sauce.

4. In a small saucepan, heat up the sriracha, honey and lime juice over medium high heat until slightly reduced and glossy. Drizzle over the tofu pieces and top with sliced green onions. Enjoy immediately!


Thai Green Mango Salad (Som Tum Mamuang)

https://www.lazycatkitchen.pl/tajska-salatka-z-mango/

Saveur.com brings us a refreshing adaptation of this traditional Thai salad, more commonly made using papaya. The favourite fruit of many, mangoes are one of the only fruits that can offer flavour to a dish even in an unripened state!

Servings: 4 – 6

Ingredients:

2 tbsp. small dried shrimp
8 red Thai chiles, stemmed, seeded, and julienned
4 cloves garlic, minced
1⁄2 shallot, minced
3 small, green unripe mangoes (about 1 1⁄2 lbs.), peeled and julienned
18 green beans, trimmed and cut into 2″ lengths
14 grape tomatoes, halved
3 tbsp. fish sauce
2 tbsp. fresh lime juice
4 tsp. palm sugar or brown sugar
2 tbsp. roasted unsalted peanuts, chopped

Instructions:

1. Using a mortar and pestle, pound shrimp until coarsely ground; transfer to a small bowl and set aside.

2. Place the chiles, garlic, and shallots in the mortar and pound until bruised. Working in three batches, add mangoes and pound, using a spoon to combine, until softened slightly, 2–3 minutes. Transfer mixture to a large bowl.

3. Add green beans and tomatoes to mortar and lightly pound them to extract juices; stir in fish sauce, lime juice, and sugar. Transfer to bowl with mango mixture. Toss to combine. Transfer to a serving bowl and garnish with crushed dried shrimp and peanuts.

Coconut-Scented Sweet Potato Jasmine Rice Stuffed in Butternut Squash Bowls

Squash the competition and get your guests talking about the unique flavour in this inventive dish by Chef Kathy Fang of The Daily Meal.

Servings: 4

Ingredients:

2 butternut squash, split in half and hollowed out
salt
2 tablespoons olive oil
1 tablespoon butter
1 large sweet potato, cut into small cubes
1/2 cup coconut chips
2 cups dry jasmine rice
3 1/2 cups water
1/2 cup coconut milk
Pecans, toasted and chopped for garnish

Instructions:

1. Preheat oven to 375 degrees. Place butternut squash halves cut side up on baking sheets and season well with olive oil and salt. Roast in the oven until tender about 50 minutes.

2. Meanwhile, in a pan, toast the coconut chips and sweet potato in butter for 2 minutes or until fragrant.

3. Pour sweet potatoes and coconut chips into a pot along with the rice, water, and coconut milk and stir to fully incorporate. Cook in a rice cooker or in a stove pot until rice is al dente. Remove lid and fluff with fork, then taste and season with salt as necessary.

4. Serve the rice in the butternut squash shells and garnish with more coconut chips and pecans.

Ready to start cooking? Gather all the ingredients you’ll need from B.I.G., – our Malaya Kitchen section houses a wide range of products for all things to do with spicing up your cooking. Visit www.big.com.my/latest for featured products and www.big.com.my/recipes for more recipe ideas. For those celebrating, Happy Thanksgiving!

 

Have you ordered your Thanksgiving Turkey? Have your Thanksgiving the BIG way by pre-ordering a roast turkey, roast lamb with some sides! Pre-order from 15 Nov – 20 Dec 2018! Click on the image below to download the pre-order form today!

Experience a complete grocery adventure through our impressive array of ingredients and gourmet products at Ben’s Independent Grocer today!

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A Guide To Proper Wine & Cheese Pairing

8

November, 2018

What’s In Store

A Guide To Proper Wine & Cheese Pairing

Despite wine and cheese being a match made in heaven, you’d be surprised how many people choose to skim over this fact and enjoy them separately. If that’s you, it’s about time to flip the script because enjoying wine and cheese together makes a B.I.G. difference.

Much like wines, tasting cheese on its own beforehand gives you the best indication of texture; is it light, medium, or full-bodied? This is a simple guideline to inform your wine pairing, tailoring combos that best suit your palate and mood. For instance, you may want to pair a light cheese with a medium wine, or a full bodied cheese with a full bodied wine, and so on.

These pairings below are inspired by some of the world’s leading wine experts, but rest assured they’re not definitive – feel free to mix it up and experiment to your heart’s content.

Sauvignon Blanc & Goat Cheese (Chevre)

The acidity of sauvignon blanc cuts through the creaminess of goat cheese marvellously and brings out the subtle earthy, grassy flavours that often lie dormant in the cheese. To get the best flavour out of the wine, the bottle should be slightly chilled.


Chardonnay & Blue Cheese

A classic chardonnay carries fruity, crisp and oaky flavours that blend well with stinkier cheeses such as blue cheese. Tip: Avoid pairing blue cheese with red wine – the flavour combination is often unpleasantly bitter..  


Sparkling Wine / Champagne & Cheddar

Sparkling wines pair well with almost all types of cheese, but we find cheddar does a particularly good job of it. The bubbly acidity in a sparkling wine complements the creamy, fatty texture of cheddar perfectly.    


Pinot Noir & Washed Rind Cheese

The pungent flavours of soft washed rind cheese are best enjoyed with a wine that won’t overpower it, such as a classic pinot noir. While a chardonnay would do just as well, choosing a pinot made in the the same region of the cheese offers complementary earthy flavours and a richer experience. For eg., pair a slice of Bourgogne Epoisses with a glass of Bourgogne Pinot Noir.

Rosể & Gruyere

Rosểs possess a versatility that allow pairing with many cheese varieties, but the best combination may well be with mildly salty, semi-hard cheeses such as Swiss gruyere, or even goat’s milk cheese.

Cabernet Sauvignon & Gouda

The bold aromatic flavours of a cab sav are made even more enjoyable with a semi-soft buttery gouda. Aged gouda tends to have a mild sweetness to it that enhances the mix of flavours during tasting. It is a very gouda-idea to nibble on the rind of the cheese as well, because it houses a powerhouse of flavours that ought not to be overlooked.

While personalized pairings can vary widely, we hope you’ll find these suggestions useful for your very own wine & cheese savouring session. Drop by at our “Wine a Little, Laugh a Lot” fair for a vast selection of wines with Boozeit at Publika, IPC Shopping Centre, & DC Mall (2nd – 12 November 2018)! While you’re there, be sure to pick your favourite cheese from our vast selection of gourmet cheeses available. More details about fair goings-on at this link https://bit.ly/BIGLatest.

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Halloween Trivia To Share And Scare

27

October, 2018

What’s In Store

Halloween Trivia To Share And Scare

Halloween in today’s popular culture has strayed so widely from its paganistic roots that its spooky origins are often forgotten. The earliest traces of Halloween date back to the ancient Celtic festival of Samhain (pronounced ‘Sau-win’), which was celebrated to honour the end of summer and the new year. It was believed that on the eve of the new year, ghosts and spirits would roam the Earth, and Celtic Druids commemorated their return with roaring sacred bonfires which were used to burn crops and animals as sacrifices to Celtic deities.

Yikes! Having evolved over the ages, Halloween is now a fun-filled adventure that brings cultures together – a chance to play dress-up, visit friends, or have a Horror Movie marathon. In the spirit of this spooktacular fete, here are some frightfully interesting facts for you to surprise your friends with:

1. Piece Of Cake – The origins of trick or treating are believed to stem from an ancient practice in old Ireland and Britain, whereby the Church encouraged wealthier families to hand out “soul cakes” to the poor in exchange for prayers for dead relatives. This was known as “going a-souling“, and over time children took over the responsibilities of knocking on doors to pray in exchange for the cakes.


2. Witch Is Which? –
The word “witch” is an Old English word ‘wicce’, which means “wise woman.”. Quite to the contrary of their demonistic reputation, wiccans were highly revered for their wisdom and held their main gatherings, or ‘sabbals’, on Halloween night.


3. So Sweet It’s Scary
In terms of candy sales, Halloween beats Valentine’s Day as the sweetest holiday in the USA. Census recorded that more than twice the amount of chocolate and candy is sold during Halloween compared to Valentine’s Day, with a rough estimate of around $3.5 billion spent each year.


4. The Curse Of
Stingy JackThe concept and name of the Jack-O-Lantern (Halloween pumpkin) is allegedly taken from an Irish folktale about a man named Stingy Jack, who fraternised with and outwitted the Devil several times. Condemned by Heaven and banished from Hell, Jack was turned away from the underworld upon death, forced to roam the Earth for eternity with a carved-out turnip filled with burning coal to light his way. Turnips switched to pumpkins over time simply because Irish immigrants found them to be plentiful in USA.

5. Now You See Me, Now You Don’t – The famed magician Harry Houdini died on October 31, 1926 from a ruptured appendix. Houdini was world-famous at the time of his death, known for his daring escapes from seemingly impossible circumstances. While life offered him treats, death did not miss a trick.

6. Smelly Cat, Smelly Cat, It’s Not Your Fault – Black cats have an unfounded infamy hovering over their heads about bringing bad luck if one crosses your path, especially on Halloween night. This notion was apparently an old Protestant belief of the Puritan Pilgrims of Plymouth Colony – they condemned anything to do with witchcraft, including the belief that witches could transform into cats at will. On a lighter note, this legend made its way into positive pop culture characters like Salem on Sabrina the Teenage Witch, Lucinda The Cat in Bewitched (2005) starring Nicole Kidman, and of course Professor McGonagall in the Harry Potter series.

7. Well Hallo-there – Forget couples costumes, Halloween was a time for matchmaking in ancient Rome. The most popular ritual is probably apple-bobbing, whereby young hopefuls had to dunk their heads in a barrel full of apples, and those who could catch an apple with one bite would be matchmade.

8. Nuts about Peanuts – 2017’s most popular Halloween candy in USA was Reese’s Peanut Butter Cups, along with other favorites such as Snickers, Twix, Kit Kat, Sour Patch Kids, and Skittles.

9. You Gave Me A Fright! – The fear of Halloween is called ‘Samhainophobia’, which often manifests itself along with phasmophobia (fear of ghosts), wiccaphobia (fear of witchcraft), and nyctophobia (fear of the dark).

10. Cause This Is Thriller Night Some historians contend that trick-or-treating is heavily influenced by the old European practice of “mumming,” or “guysing,” in which costumed participants visit houses in the neighbourhood to perform choreographed dances, sing songs, or enact plays in exchange for treats.

11. The Spook-E-Conomy – According to the American National Retail Federation’s annual survey, US citizens splurged a record $9.1 billion in Halloween spending in 2017, up from 2016’s previous record of $8.4 billion. We wonder what will the figure be this year?

12. The Lewisburg Horror –  The Guinness Book Of World Records cites the world’s longest haunted house as the Haunted Cave, situated in Lewisburg, Ohio. The house measures 3,564 feet long and is 80 feet below ground in an abandoned mine. Fancy mining for gold here?

13. Jack Gives Back – Every year, children in America take part in Trick-Or-Treat For UNICEF to help children in need. Kids go from door-to-door holding a little orange box that collects money for the fund, a tradition that is now 60 years old. With celebrities getting involved to spread the message, we hope this is one tradition that never ends.

Now that you got the facts, it’s time to put on your costumes and head over to B.I.G. for the candy-haul! Don’t miss The BIG Horror Halloween festival happening until 31st October, there’s loads of activities for the family to enjoy, especially our Trick or Treat event happening 6 – 7 pm on 27th Oct (Publika & DC Mall) & 28th Oct (IPC Shopping Centre)! For more details, click this link https://bit.ly/BIGLatest.

Few more days left to enjoy these BIG Deals for October!

Experience a complete grocery adventure through our impressive array of ingredients and gourmet products at Ben’s Independent Grocer today!

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Beers at B.I.G. From Around The World

15

October, 2018

What’s In Store

Beers at B.I.G. From Around The World

Alright beer-lovers; Oktoberfest is in full-swing and there’s going to be lots of meeting and mingling with strangers, so it’ll be well your worth to know a few talking points for conversations with fellow beerheads. Beginning with the basics, the four fundamental ingredients for brewing beers are yeast, malt, water, and hops. Hops are a cone-shaped flower that provide a refined spicy-bitter taste to beers that contain them. Beers are divided into two categories: the first is ale, which is fermented at high temperatures and carry fruity and floral notes, and the second is lager, fermented in a cooler, carrying lighter malt-flavoured notes.

Different brands craft their beers from variants of the basic four ingredients, along with a huge spectrum of their chosen additional ingredients such as juniper berries or even hemp to give each brand their individual tastes. When you see the words  ‘craft beer’, it simply refers to beer that is produced by an independent brewery of small to medium size. The process of fermenting and flavouring beer is indeed a tedious craft, with minute details such as temperature and air quality affecting a large part of a beer’s quality and taste. Now that you’re a little better informed, let’s hop on to what we’re drinking.

Australia: Foster’s
No doubt you’ve heard this name before – established in 1887 by William and Ralph Foster, this beer is enjoyed in more than 150 countries and is one of the many successful beer brands under Carlton United Breweries. The company uses only the choicest ‘Pride of Ringwood’ hops from Tasmania, Victoria, and Myaree (Melville City), brewing them with their secret yeast that delivers their signature crisp taste.


Belgium:
Duvel
This iconic beer brand has been presided over by five generations of the Moortgat family, achieving monumental success from humble beginnings in 1871 Breendonk, Belgium. Their 90-day brewing process uses a quality blend of blond malt, Saaz Saaz and Styrian Golding hops, a special strain of Scottish yeast, and water from their brewery’s very own well. The name was coined after reactions to their original recipe brew spawned the phrase “This is the real Duvel (devil)”. You’d duvel to get a round in yourself.

United Kingdom: Fuller’s London Pride
A company with a noble history albeit with eyes always looking towards the future, Fuller’s London Pride is truly a quintessential London beer brewed under the watchful eye of their emblematic gold Griffin. Their famous ale is produced using four homegrown hop varieties, complemented by a trademark crystal malt. The malt flavours the ale with notes of sweet raisin, biscuit and dried-fruit, while the hops embellish with balanced bitterness and a piney herb flavouring. The name ‘London Pride’ was simply a suggestion made by a member of the public in the 1950s but holds up handsomely to this day.

German: Paulaner
Makers of classic Bavarian beer and proud partner of FC Bayern München, you’ll find this beer ubiquitous at all Oktoberfest parties. Paulaner Weissbier (white beer or wheat beer) is brewed in Munich under the great care and passion of Paulaner’s Bavarian brewmasters. The recipe was concocted in accordance with the Bavarian Purity Law, using a concentration of 50-70% wheat and a special yeast that lends the beer its refreshing fruity flavour. High standards and good old fashioned brewing has made this beer a global favourite.

Japan: Sapporo

Japan’s oldest brand of beer, Sapporo has been churning out quality biru (beer) since 1876, and are amongst the top Japanese beer brands along with Kirin, Suntory, Asahi, and Orion. Like most Japanese beers, Sapporos are lighter than German beers, and the company takes immense pride in their signature crisp, refreshing flavor and clean taste. Lagers have a mass appeal due to their lightness and suitability to most kinds of food, and this beer is no exception. If you’re cracking open a can of biru, do it local Jap style by munching on something hijau like edamame.

Knowing more about your beers goes a long way in adding to their enjoyment, as you are better prepared on what flavours to expect while appreciating their rich history. Find these and more in the beer section at B.I.G., and as always, drink responsibly!

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Foods That Pair Well With Beer

5

October, 2018

What’s In Store

Foods That Pair Well With Beer

Oktoberfest is one of the world’s liveliest celebrations and has been adopted (as well as adapted) by many countries around the world. Here in Malaysia, whether you’re clinking glasses with strangers at an event or partying at home with friends, all it takes is a selection of fine beers and good food to get into the spirit of the festival. Apart from the usual suspects that you’ll find at Oktoberfest eg. wiener schnitzel, wursti (sausages), brezen (pretzels), and sauerkraut, here are some of our favourite foods that pair well with beer:

Cheese Pizza

Cheese isn’t only divine when paired with wine, it’s just as good with beer! Some cheese enthusiasts even claim that is goes better with beer as the tannins found in wine can complicate the process of matching flavours. You can try pairing different cheeses with different beers, but we say throw them all on a pizza and enjoy succulent bites with your favourite brew at Grocer’s Kitchen.

Korean Fried Chicken
This will come as no surprise, it’s a great crowd favourite and matches perfectly with any classic beer. A Japanese variant would be a glorious serving of Tori Karaage – the oil of the fried chicken is washed down expertly by the bitter-sweet crispness of beer. To prepare at home, try Rasa Malaysia’s righteous recipe.

Fish Tacos

Don’t let chicken have all the fun, get some fried fish in the mix as well. Regular fried fish n’ chips make a classic pair with beer as we know, but we prefer the tangy goodness that comes with a Mexican taco. They pair particularly well with lager beers – You can get these delicious Tacos from Grocer’s Kitchen, menu here.

Chicken Curry

It’s about time to bring a cheeky twist to Mum’s chicken curry – pairing the spiciness of the curry with a flavoured beer such as a spicy pale ale will bring a whole new level to enjoying home–cooked food. Click here for a quintessential chicken curry recipe, and don’t forget to share!

Mutton Varuval

The pairing of Mutton Varuval with beer has become commonplace in many Malaysian bars, and there is no doubt why. Intense spices meets the light sweetness of a (preferably) wheat beer making it a feast for the senses. If you’re gonna do it well, do it varuval.   

Tandoori Chicken

We love pairing tender pieces of hot chicken from the tandoor with the smoky flavours of dark beers, such as stout. Stouts have a unique smooth flavour with hints of coffee/mocha that seem to dance along handsomely with charred chicken, and that includes any of its variants such as Chicken Tikka. Try this once and you’ll have it naan-stop.

Have a great Oktoberfest, and don’t forget to drop by B.I.G. to check out our stock of beers from around the world, as well as to gather all you need to prepare the dishes above. For more recipes visit www.big.com.my/recipes. Cheers and drink responsibly!

Check out our latest BIG Deals for October!

Experience a complete grocery adventure through our impressive array of ingredients and gourmet products at Ben’s Independent Grocer today!

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