Grand Opening of Le Safran at Suria Sabah (I Am Featured on Cover of Magazine)

ChloeTiffany invited me to Le Safran for their grand opening.

“Eh? I thought they opened long long time ago?”. I’ve been to Le Safran for many times, but never ordered once. *ahem guhon cough cough*

“You’re invited as a food media, and you’re attending the VIP session”.

WOHHHH!! I AM VIP!! (moi kaw xiao)

Perhaps there’s another meaning for the VIP… Very into Promotion. Hahhahah.

Le Safran started their business in Suria Sabah, February of 2011.

The directors decided to do the grand opening after 8 months of operating. “This makes sure we are ready for challenges ahead” said one of the partners, Darren, during the opening speech.

Being the first French restaurant in Kota Kinabalu, the partners keep mentioning about how we lack of local talents due to low demands and low opportunity. So they insisted to use only local talents.

“But kan, I am from Sarawakian..” said Darren. Hahhaha, pengsan.

(Desserts of Le Safra – ohhh HUGE MACAROONS)

There were two food bloggers invited to the VIP session — besides me, another blogger is Hayden.

My first impression was, “OMG ZOMOK THIS GUY SO FIT ONEEEEEE”.

We immediately clicked because we are both so fit.

…… *silent*

HAHAHAHHAHAHHAHHAHA.

(Food are cantik cantik belaka. Uiseh my Malay bulih tahan)

No, seriously.

Hayden studies nutrient in University Malaysia Sabah (UMS), and he visits gym every day (I go to gym too! but monthly lah).

From our conversation, I know he follows a strict diet.. and somehow I am jealous of him. Why this fella has so much will power.

Gotta pick his brain some day. Oh! He was excited about my upcoming dessert restaurant too!

Go ZenQ!

Despite so many food were offered… I can’t stop eating keropok. Too addictive ^^;

There’s a mini exhibition inside the restaurant during grand opening. Here’s an interesting one.

The head chef introduced us the most canggih tools too cook/prepare the food.

Even the caviar can be coffee or milk tea taste. You want a fizzy coffee? Can! Just pump some nitrogen into it, and kaw-dim!

Even aquarium equipments were also used. Amazing.

Did I tell you I appeared as cover of Breeze Magazine?

Ladies approached me and say, “Hey, are you the guy that appeared in Breeze magazine?”

“Yes baby. You free tonight?”

Then, appeared from behind….

Crap! The fake SuChung appeared behind me and give us the pose-maut.

Now every one knows I am from Ahbing.com, not the Breeze magazine cover guy

SuChung owns a gallery called ProArt, and he is a printer. Damn talented guy.

(Yes, a guy who prints is also known as printer.. I verified from SuChung)

Louis Pang also set up his equipments in corner of the restaurant – aaaaamazing effort! If you don’t know who is Louis Pang, he is Asia’s Top 3 Wedding Photographer, a well known world class photographer. A fellow Sabahan!

/proud

Hayden asks, “Who is Louis Pang ah?”

We all look at Hayden like this… O.O

This is one of the photo Louis took for us

I am the “HAM” — sandwiched by SuChung and Hayden. Usually ham is the thinnest, but in this photo, I beg to differ.

Thanks Le Safran, Dinoza and ChloeTiff for inviting! Glad to meet Hayden and SuChung too!

Okay, this part habis.

* * *

After the grand opening, I immediately joined my partner to discuss the progress of our restaurant. /hint hint – this is the back design of our restaurant. Don’t want reveal too much firsttttttttttttt

Join over 1,100+ people who get fresh content from Ahbing.com - weekly!

You will receive a copy "KK 43 Best Food Guide" when you sign up to my email list, also receive newest updates from my blog once a week.