
'Demon Slayer Experience' Pop-Up Cafe Coming To Malaysia This Month!
Get ready, 'Demon Slayer (鬼滅の刃)' fans! Anime cafe Acolab recently announced they're bringing an exciting pop-up themed around the popular anime to Malaysia this June!
Acolab, which previously launched the 'Crayon Shin-Chan' and 'Chainsaw Man' collaboration cafe, recently announced another anime collaboration cafe. The 'Demon Slayer: Kimetsu no Yaiba Experience' will debut at Acolab Pavilion Bukit Jalil on 28th June 2025 (Saturday). Like the previous events, the upcoming pop-up cafe will include themed menus and photo zones featuring the characters of 'Demon Slayer'.
Fans can expect dishes inspired by the characters and memorable scenes from the anime, from signature beverages to exclusive main courses. There will also be immersive photo zones, meticulously created with detailed props to bring the beloved anime to life. Most exciting is the official merchandise store featuring collector-grade designs crafted for the most dedicated 'Demon Slayer' fans.
Since this pop-up comes before the 'Demon Slayer: Kimetsu no Yaiba – The Movie: Infinity Castle' film hits local theatres in August, it's the perfect prelude for the premiere. Acolab will drop more information on the cafe, including menu and merchandise details, in the coming weeks, but here's what we know about the pop-up so far:
'Demon Slayer: Kimetsu no Yaiba Experience' Pop-up Cafe
Date: From 28th June 2025 onwards
Time: 10am – 10pm (Monday to Sunday)
Venue: Acolab, Pavilion Bukit Jalil
For more information on the pop-up cafe, check out Acolab's official social media pages. Don't miss your chance to be among the first to enter the Demon Slayer universe!
Source: Facebook
What's your Reaction?
+1
0
+1
0
+1
0
+1
0
+1
0
+1
0
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


The Star
14 hours ago
- The Star
Singaporean born food critic and TV personality Chua Lam dies at 83
Multi-talented Chua Lam was a writer, film producer, food connoisseur and TV programme host. Photo: Chua Lam/Facebook Renowned food critic and columnist Chua Lam, best known as one of the Four Great Talents of Hong Kong, has died at the age of 83. His death was announced on his Facebook and Weibo pages on June 27 afternoon. 'Our beloved Mr Chua Lam passed away peacefully, surrounded by his loved ones, at the Hong Kong Sanatorium and Hospital on June 25, ' said the announcement in Chinese. 'In accordance with Mr Chua's wishes, no ceremony was held to avoid troubling his friends and relatives, and his body has been cremated.' The Singaporean born media personality was the brother of Chua Liang, former principal of Nanyang Girls' High School, and former Singapore TV drama producer Chua Swan, who died in March at age 78. Chua Lam was in the news in 2023 after he fell and suffered a hip fracture while rushing to help his wife when she fell. His spouse, former film producer Cheung King Man, died later at age 84. He went for an operation and had to use a wheelchair after he was discharged. He was in Singapore in September 2023 to attend the opening of Chua Lam's Charity Calligraphy Exhibition held at Marina Bay Sands Expo and Convention Centre. In late April, there were rumours that he was in poor health and had been admitted to the intensive care unit in hospital. His assistant told the Hong Kong media then that he suffered a small ailment and was on the road to recovery. Chua also took to social media on April 29, thanking everyone for their concern, and said he was not critically ill. Multi-talented Chua was a writer, film producer, food connoisseur and TV programme host. He was celebrated as one of the Four Great Talents of Hong Kong, who were known for their years of friendship and who all left their mark in their respective fields. The other three members were lyricist and songwriter James Wong, who died in 2004 at age 63; martial arts novelist Louis Cha, who died in 2018 at age 94; and science-fiction novelist Ni Kuang, who died in 2022 at age 87. Chua published his first article in newspaper Nanyang Siang Pau at the age of 14. He moved to Japan to study, majoring in film, when he was about 18. He then travelled to places such as New York, Seoul, Paris and Taipei before settling in Hong Kong at the age of 22 in 1963. He became a production manager at movie studio Shaw Brothers and moved to Golden Harvest more than 10 years later. He produced several movies including City Hunter (1993), Thunderbolt (1995) and Mr Nice Guy (1997), which starred Hong Kong actor Jackie Chan. Besides his film career, Chua was also actively involved in writing and hosting TV programmes. He was known as a food lover and food critic, whose food columns in newspapers proved popular with many readers. He has published more than 200 books on topics such as travel, personalities, food, humour and his philosophy of life. Chua caused a stir in 1989 when he co-hosted The Celebrity Talk Show with Wong and Ni Kuang. They smoked and drank on the set while grilling stars such as Chan, the late Leslie Cheung, Brigitte Lin Ching-hsia and Cherie Chung on their private lives and their views on sex. Chua ventured into the food industry in the 1990s, opening restaurants and launching food products. He also hosted several food programmes such as Market Trotter (2007) and Chua's Choice (2008). – The Straits Times/Asia News Network
.jpg&w=3840&q=100)

Daily Express
2 days ago
- Daily Express
Tawau to host Sabah Berselawat
Published on: Friday, June 27, 2025 Published on: Fri, Jun 27, 2025 Text Size: Kota Kinabalu: Tawau has been selected as the host for Sabah Berselawat 2025, an Islamic religious event organised by the Sabah Broadcasting Department in collaboration with the State Government. The event, now in its third year, will take place on Thursday (July 3) at the Tawau Community Hall, starting 8pm. It will be broadcast live via SABAHfm, TAWAUfm, and simulcast on SANDAKANfm and KENINGAUfm. Live streaming will also be available through the RTMKlik app and RTM Sabah's official Facebook page. Sabah Broadcasting Director Mohd Yusni Mohamed Ali said the programme is being held in conjunction with Awal Muharram 1447H, with the aim of strengthening the spirit of the new Islamic year and promoting unity through religious devotion. 'This year's Sabah Berselawat is especially significant as it aims to engage the youth of East Coast Sabah through spiritual and educational outreach,' said Mohd Yusni. The programme is jointly supported by the Majlis Ugama Islam Sabah (MUIS) and the Jabatan Hal Ehwal Agama Islam Negeri Sabah (Jheains), with the State Government acting as the main sponsor. Among those expected to participate are Chief Minister Datuk Seri Hajiji Noor, who is scheduled to join locals in Tawau for the evening of selawat (recitations of blessings upon the Prophet Muhammad). Over 3,000 attendees are anticipated. The line-up includes renowned speakers and performers such as Ustaz Mohd Hariri Mohamad Daud, Ustaz Amirul Amin, Hijjaz, Hafiz Hamidun, and the Madrasah Ad Diniah Ar Rahmaniah Tawau tahfiz selawat group. Admission is free, and the public is invited to attend. * Follow us on our official WhatsApp channel and Telegram for breaking news alerts and key updates! * Do you have access to the Daily Express e-paper and online exclusive news? Check out subscription plans available. Stay up-to-date by following Daily Express's Telegram channel. Daily Express Malaysia


Malay Mail
2 days ago
- Malay Mail
Newcomer Restoran Hai Feng brings nourishing bowls of fish ball noodles to PJ Sea Park
PETALING JAYA, June 27 — How do you judge a bowl of fish ball noodles? That's the question that popped into my head as I tried out Restoran Hai Feng's fish ball noodles, the newest addition to the already-flourishing Sea Park food scene. Homemade egg noodles (left) can be ordered with a mix of soy sauce, lard and fried shallots where the noodles (right) have a firmer texture. There's, of course, more than one way to make fish balls, starting from the all important fish paste. Chan, who runs this eatery, explained that only yellowtail fusilier fish, popularly called 'dou fu yee' in Cantonese, is used to make the fish paste that is shaped into fish balls and fish cakes. This is all made at his own factory, which also makes egg noodles which they distribute in the Klang Valley. The fish balls and fish cakes tend to be smooth with an al dente bite, while the fish paste comes in uneven shapes and chopped spring onions. Bitter Gourd Fish Paste Noodle is enhanced with sliced bitter gourd cooked perfectly with those chunky pieces of fish paste. At most stalls, the noodles and broth tend to be supporting actors to the main star. This round, the broth isn't the typical plain, almost tasteless version but it's a naturally sweet chicken and pork bones broth, slowly simmered for 7 hours. Their limited 'yong liew' offers a creamy pan fried eggplant and bitter gourd with deep fried beancurd and 'tofu pok', best eaten dipped in your soup. With that broth, finishing my noodles wasn't a chore as I could happily enjoy every element inside the bowl. As the restaurant has only been in business for about half a month, the opening menu features two noodle choices plus a list of add-ons to complement the meal. Fish Ball Noodle is a bowl of noodles, served dry or with soup, accompanied with three fish balls, fuchuk and fried tofu pok. It's a traditional pairing that cannot go wrong, where the fried beancurd and fried tofu pok is also layered with fish paste. The fish cake (left) has a bouncy bite and is best paired with their house made chilli sauce (right) which has a touch of vinegar. The other choice is Bitter Gourd Fish Paste Noodle with jade green slices of the vegetable paired with 6 chunky pieces of yee wat and your noodles. What pips the traditional fish ball noodles is the fish paste with the firm bite and extra herby note mingling with the well cooked bitter gourd that isn't too firm nor mushy. It's RM11 for a small portion and RM13 for the big portion, where it's bulked up with noodles. One can also sample their homemade egg noodles with a firmer texture, by ordering a dry version. Old timers who used to frequent the previous economy rice business will recognise its furniture. These noodles are also used at Chan's other business, the wantan mee stall at the nearby Thong Kee Cafe. Here, they use a lighter hand with the lard but should you wish to add more, just request for more lard to enhance your noodles. Their Bitter Gourd (RM3) and Eggplant (RM3) yong liew are great choices to add to your meal too. It may not look appealing with its duller colours but Chan explained that they slowly pan fry their version, rather than deep frying it in oil. Without the oily after taste, the flavour of the bitter gourd shines through, coupled with the bouncy fish paste. Located right opposite Botak Nasi Lemak, this shop is also in the same row as the popular Sea Park Dessert and Kampar Cafe. Similarly the eggplant yong liew is superb for its creamy flesh with a dash of soy sauce. One can also add on the Fried Tofu Pok (RM2) and Fried Bean Curd (two pieces for RM4) too, which tends to be less oily and not super crunchy, making it a better pairing when tossed in your bowl of noodles. Fish Cake (RM12) are chunky, firmer bites and not dripping with oil like other stalls. Do ask for their home made chilli sauce too, a bright red version with a hint of vinegar to keep it refreshing yet spicy. Previously this lot housed Restoran New Wei Xiang, a popular economy rice shop that was in business for 27 years until the owners retired. Restoran Hai Feng, 48, Jalan 21/19, Sea Park, Petaling Jaya. Open: 7am to 3.30pm. Closed only for Chinese New Year. • This is an independent review where the writer paid for the meal. • Follow us on Instagram @eatdrinkmm for more food gems.