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Anyone of you joined the Score Cupid Run 2015 ? If you miss this fun event, no worries as Score Cupid Run 2016 is coming back. By infusing endearing fairytale themes, the run provide exciting, Recreational platform for a convenient and great cardiovascular exercise. 

Register at www.score.my or contact 03- 7726 4277 for more information regarding Score Cupid Run 2016 . See you during the run on 14 February 2016 at Kepong Metropolitan Park, KL on 7 am onward.

Congratulation to Katrina Kayora Ong as the Grand Winner for Malaysia's Most Colourful Young Woman at the FreshLook® FreshFaces ColorGirl Search 2015 finale. Katrina Ong, 19, from Sandakan, Sabah represent the most unique attributes of a young Malaysian female- one who determined to inspire and make an impact on her generation.
The grooming for the event Finale included a rigorous workshop that covered Color Etiquette and Grooming by Michelle Lim, Corporate Grooming Consultant; Poise & Posture by Amber Chia, International Celebrity Model, and Social Media Etiquette by Jason Ko, Chief Executive Officer of MYC! The girls were required to demonstrate the application of the ‘colors’ into their everyday life and post those stories in their respective social media platforms.

The Search culminated at the grand Finale with the finalists vying for the top 12 spots as the 12 monthly university spokespersons of MYC! magazine for 2016; with one being lucky enough to attend a photoshoot in New York sponsored by MYC! The winner will also represent FreshLook® as the official ColorGirl for the year in their consumer engagements.

Interlude is  the 1st Tapas Bar in Malaysia that serve you with famous Spanish snack with ingenious taste. Believe it or not, Interlude able to steal customer heart not only with their modern design of bar but also their tasty food. 


Rabin the owner of Interlude is an experienced Chef in Australia for many years. Because of his passionate towards food, he prepare the food in creative way. Rabin is a humble person and love to share his success story in this industry.
1) Pork Nachos (RM 28) Crunchy tortilla chips that can eat with pork guacamole , sour cream and chips. Look speacil to me as they serve pork nachos.

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For me drinking coffee is one of the art as you have to choose the coffee bean that suit your own taste and personality. But this round I going to share with you how to make coffee art. Sometime we will wondering how the barista able to create a nice coffee art and even 3D art. Thank to Ye Man from Coffee Stain for his guidance. We enjoy the coffee art class. Making a coffee art is not easier as we have to keep trying. 
1) Step 1 - Froth the Milk / Steam Milk
We practice using cool water and add in one drop of soap before we use milk to prevent wastage. All espresso machines will have a steam wand (usually on the side, adjacent to the portafilter) that is used for frothing and steaming milk. You will need a stainless steel frothing pitcher in which to froth the milk. "Frothing" is the process of creating "microbubbles" in the milk. This is done by blowing hot air (or steam) through the milk.

Again, to froth the milk, fill the frothing pitcher no more than 1/3 of the way with cold milk. To prepare the espresso machine for frothing, first open the steam wand to purge any water that had condensed in the tip, then close it again. Then place the tip of the steam wand into the milk so that the tip is about ½ inch below the surface of the milk.

Then open the steam valve all the way at first, and make sure the tip of the wand is kept near the surface of the milk, because it needs to draw air from the milk's surface in order to produce the froth. For frothing, you will need to experiment, but a good starting point is to try to keep the tip about ½ inch below the surface of the milk. For steaming, you can completely submerge the tip.

If the tip is too near to the surface of the milk, it will create bubbles that are too large. Remember that we want "microbubbles." On the other hand, if the tip is too far below the surface of the milk, it will not draw enough air to create froth (which is what we want for steamed milk). You will have to experiment to learn what is appropriate, and remember that as the froth rises, the surface of the milk falls, so you will have to adjust accordingly during the frothing process.

It is also good to swirl the pitcher in a clockwise (or counterclockwise - whichever is more natural for you) motion to create a "whirlpool" motion in the milk. This will cause the froth to be mixed evenly throughout the milk so as to create an even texture.

In fact, you will learn that if you hold the pitcher correctly, you will not need to swirl the pitcher. Instead, the steam pressure itself will make the "whirlpool." To create a natural whirlpool, hold the pitcher level, but keep the (slightly slanted) steam wand near the side of the pitcher. Allowing a natural whirlpool to form is better than manually swirling the pitcher, because you will have better control of the tip-depth when you are holding the pitcher still.

Once the milk has reached this point, move the tip of the wand slowly down into the milk. This distributes the froth into the milk and ensures an even temperature. When the thermometer reads 50 degree or 60 degree, turn off the steam tap and remove the tip from the milk.