Royal Selangor is all about celebrating life’s special moments and providing unforgettable lifestyle experiences, delivered through design and craftsmanship.
Our latest Autumn line comprising Mujyo, a kitchenware collection, and Toolbar, a mixology collection inspired by hardware tools, celebrates creativity and finesse.
On 25 August 2022, we partnered with two talented and skilled personalities in their fields, to deliver a multisensory experience that marries fine craftsmanship with the arts of culinary and mixology.
“Royal Selangor continuously seeks out new and innovative ways of creating new designs, products and offerings that not only meet our customers’ demands but also ones our customers will enjoy. Our Autumn collections celebrate collaboration, creativity and innovation, and call to the inner artists to experiment and explore their creativity,” expressed Royal Selangor’s Managing Director, Yong Yoon Li.
Japanese blades have been lauded for centuries, from the elegant katana of feudal samurai to knives trusted by some of today’s most celebrated chefs.
Royal Selangor’s Mujyo knives employ Damascus steel blades sourced from premier atelier Tojiro. Tojiro, established in 1953, is an award-winning producer of cooking knives and kitchen utensils from Niigata, Japan. These exceptional blades, forged in the same way as forging a katana, are paired with handles of non-threatened hardwood and pewter, displaying the ripple pattern synonymous with the fabled steel.
The collection’s two knives, a santoku and a paring blade allow both the home cook and the more accomplished practitioner maximum versatility in a host of tasks in the kitchen.
The handsomely proportioned santoku chef’s knife is a Japanese innovation designed to handle cutting, slicing as well as chopping with ease. For more delicate work, the smaller paring knife comes into its own, peeling fruit or preparing shrimp.
To celebrate the coming together of Malaysian and Japanese craftsmanship, Royal Selangor collaborated with Chef Ricky Kamiishi, the Chef de Cuisine at Ebisu at Altitude, who demonstrated his culinary skills using the Mujyo knives. “I am grateful to be a part of Royal Selangor's A Toast to Artistry campaign that celebrates the passion and connecting shared values through fine crafts. It takes years of practice and dedication to master culinary techniques, and I am glad that Royal Selangor offers a platform to highlight this art to the people out there.”
Chef Ricky also shared about the different sashimi slicing techniques determined by the type of fish and emphasised the importance of having the right type of knife. Filleting, slicing and cutting delicate food products such as raw fish or sushi rolls, without crushing or tearing their structure, requires the use of a special knife. One will need a very sharp blade of high-quality stainless steel, good balance and a non-slip wooden handle. A long, narrow asymmetric blade allows you to fillet a whole fish in just one or two movements.
A culinary demonstration: Chef Ricky Kamiishi from Ebisu at Altitude slices fish for sashimi with a Mujyo knife.
The Mujyo collection is available for pre-order at Royal Selangor stores, authorised dealers, and online at royalselangor.com from 23 September 2022 onwards.
Toolbar, Royal Selangor’s brand-new line of barware and drinkware, is inspired by basic hardware essentials. The collection is about experimenting and perfecting the art of mixology,
whether the taste buds prefer classic concoctions or lean towards unique blends. These mixology tools will have one skilfully mixing, pouring and entertaining in no time at all.
The collection comprises a muddler, measure, shot glass, bar spoon, bottle opener, shaker and whisky tumbler, highball and bottle stopper. A 6-piece set which comes with a wooden toolbox caddy is also available for purchase.
To commemorate the launch of Toolbar, Royal Selangor partnered with award-winning mixologist CK Kho, who demonstrated the art of mixology. “I’m very happy to collaborate with Royal Selangor on the launch of their new drinkware collection. Toolbar is a great and inclusive collection that works perfectly for both beginners and experienced mixologists. All you need is a little imagination and the right tools.”
He also shared some simple tips on making simple cocktails and mocktails. “The secret is a good shake which will cause the ice to rattle around in the shaker, cooling the surrounding liquid as it breaks down and releases water into the drink,” said CK.
CK Kho from Coley KL, demonstrating the art of mixology while preparing the Penicillin cocktail.
The Toolbar collection is available for pre-order at Royal Selangor stores, authorised dealers, and online at royalselangor.com from 9 September 2022 onwards.
1-wick Sage Candle, Mini Sage Candle and 3-Wick Sage Candle from the Sense collection.
Royal Selangor also reintroduced the recently launched sage-scented candles, a light, earthy aroma which was developed in-house.
The candles are the extensions of the Sense collection, a wellness line. They come in reusable pewter bowls and are now available Royal Selangor stores, authorised dealers, and online at royalselangor.com
From L-R: Chef Kusuo Kamiishi, affectionately known as Chef Ricky, the Chef de Cuisine of Ebisu at Altitude, Royal Selangor’s Managing Director, Yong Yoon Li, and CK Kho, award-winning mixologist and owner of Coley Kuala Lumpur and Bar Pahit.
About CK Kho
One of Kuala Lumpur's prominent bartenders, CK Kho is the owner of Coley Cocktail Bar, one of Kuala Lumpur’s well-loved bars. Coley scored a hat trick of winning the “Best Hospitality Team”, “Best Cocktail Bar”, and “Bartender of the Year” awards at The Bar Awards 2017.
Coley was also awarded No. 46 in Asia’s 50 Best Bars 2018, and was amongst the 2 bars from Malaysia included in the prestigious list. The bar then continued to rise 19 spots up the year after, coming in at No. 27th in Asia’s 50 Best Bars 2019. CK continues to contribute to the rising bar scene in Kuala Lumpur with a second bar specializing in gin named Pahit.
About Chef Ricky Kamiishi
Chef Ricky, a specialist in Japanese cuisine, is the Chef de Cuisine of Ebisu at Altitude, Banyan Tree Kuala Lumpur. He is highly accomplished and celebrated in his craft, having sustained an illustrious career spanning more than three decades which has seen him helm various positions in Tokyo, Singapore and Kuala Lumpur.
Prior to his appointment at Ebisu, Chef Ricky was the Executive Japanese Chef at Hilton Kuala Lumpur, where he was instrumental in leading the hotel to win the Asian Cuisine of the Year award at the Hospitality Asia Platinum Awards (HAPA) 2007 – 2008.