South Korean artistes Tabber, Miso and Rad Museum to hold concert in KL on Oct 4
South Korean alternative R&B label you.will.knovv is set to make its first-ever Asian tour, including a stop in Malaysia, with three of its artistes.
On Oct 4, singers Tabber, Rad Museum and Miso will be entertaining fans with a one-night show at Zepp Kuala Lumpur.
The three respective acts are set to deliver a live experience that captures the emotional depth and immersive artistry that define their music.
Founded by fellow R&B singer-songwriter Dean in 2017, you.will.knovv is known for its boundary-pushing sound and atmospheric style.
Tabber, recognised for his gritty vocals and ability to shift between rapping and singing, rose to prominence with his Deep End Mix Tape in 2020. He has since worked with notable names like Romderful, Punchnello, Apro, Paul Blanco and Yerin Baek.
Meanwhile, Rad Museum first made waves with his 2017 debut EP Scene , which earned him nominations for Best New Artiste and Best R&B/Soul Album at the 2018 Korean Music Awards. His 2022 solo album Rad went on to win R&B Album of the Year at the 2023 Korean Hiphop Awards.
Rounding out the lineup is Miso – the first Korean artiste to take part in the Red Bull Music Academy. She's known for the songs Take Me , Let It Go , and Alone .
Tickets for the KL concert, priced from RM238 to RM538, will go on sale starting at noon on July 18 via my.bookmyshow.com, my.trip.com and www.ctrip.com.
VIP ticket holders will enjoy exclusive perks, including a limited-edition VIP tag and lanyard, as well as opportunities to win autographed posters and take photos with the three artistes via lucky draw.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Star
an hour ago
- The Star
Men are still ashamed of wearing toupees, but one woman is trying to change that
As Luke Williams looked in the mirror from his salon chair, he debated how short to cut the hair on the sides of his head. The top was already shaved in preparation for his new hairline. He told Emily Cheney, a toupee artist, that he would defer to her expertise because she was the professional. ''Cause I'm the queen!' she exclaimed in response. Cheney, 25, the self-crowned monarch of nonsurgical hair restoration, has developed a strong brand thanks to the 1.4 million people who follow her on TikTok and Instagram, where her display name is Toupee Queen. In a small one-room salon tucked inside a building in downtown San Diego, Cheney fits men, most of whom are in their late 20s, with toupees. Her work, which she has been documenting on social media for five years, routinely draws millions of views, with transformation videos that showcase the before and after of a toupee installation. Toupees, which have been rebranded by some as hair systems and are called cranial protheses by medical professionals, have become an unexpected fixture on social media, with both clients and stylists documenting the low-risk method of reinventing a hairline. 'I was struggling to come up with something using the term 'hair system,'' Cheney said about how she landed on her title. After some deliberating, the Toupee Queen was born, with a pink neon sign on her wall making it official. Read more: Six-pack abs, nice skin, full head of hair? How men fret about their looks too Cheney's social media success allowed her move from Utah to San Diego last year, and it is how many clients find her. But she also sees her videos as a way of pushing back against the stigma that so many men face when they engage in anything cosmetic. 'When I decided that one of my goals was to normalise toupees and male cosmetics and femininity among men, I decided that the best way to do this is to use the real word,' Cheney said of toupees. 'We can't keep changing the word and expect it to be normalised.' Williams, 44, said his hairline began receding in his 20s. After evaluating his options, including a hair transplant, he decided two years ago that he would go with a toupee. This was, however, his first visit with Cheney, whom his wife had found on Instagram. 'I didn't realise the technology was quite as good as it was, and they looked as real as they do,' Williams said, adding that the fuller head of hair had given him a confidence boost, particularly when going to work or meeting new people. 'Ideally, I'd have nice natural hair,' he said. 'But if you don't have it, you've got to buy it.' Many of Cheney's clients have a similar story. Ben Sherry, 26, got his first toupee with Cheney in May. He is open to more permanent solutions in the future, he said, but this is a 'Band-Aid' for now. 'The support that I've gotten has been great,' Sherry said in reference to his TikTok videos documenting his experience. 'And then, obviously, my perception of myself has also improved tremendously.' Emily Cheney works on a toupee for her new client, Luke Williams, at her studio. Known as the Toupee Queen online, Cheney is helping change the way people talk about men's hair loss. Photo: The New York Times Restoring confidence Male-pattern baldness is a common condition that affects up to half of men by 50. Although the loss is physical, experts said the experience often influences how men feel. Viren Swami, a professor of social psychology at Anglia Ruskin University whose research focuses on the psychology of body image, said hair loss could affect confidence in interpersonal relationships and social relationships, which in turn might have a negative impact on mental health. 'Losing your hair doesn't necessarily mean you suddenly become depressed,' Swami said. 'You might feel sad, you might feel like something's changed. But that then in turn has an impact on how you negotiate the world around you.' Sherry said that before getting a toupee, his hair was the first thing he noticed when he looked in the mirror, and he hated it. 'It does take a toll,' he said. Read more: Movember calls for men to grow a moustache, but some just struggle with it An elaborate process At Cheney's salon in San Diego, she runs an efficient, one-woman operation. First, she meets with potential clients through virtual consultations. If they decide to proceed, they come in for a two-hour application appointment, which includes shaving the top of their head and working to colour- and texture-match toupees to their natural hair. This is followed by washing the toupee, applying it to the scalp with three to four coats of medical-grade glue, and a hair cut and styling. The applications cost US$1,400 (approximately RM5,935) for the initial installation – she provides a discount for those willing to be featured in her social media videos – and require daily maintenance, as well as a monthly glue refresh. A new toupee is recommended every two to three months, she said. The hair pieces come from Toupees By Argyle, a small business owned by Cheney's mother, Anndrea Argyle, who introduced her to the industry. That relationship allowed Cheney to create custom 'blueprints' for her stock toupees. As Cheney begins an installation, she sings along to music and chats with her clients, often sprinkling in affirmations about how the look is 'serving already'. The number of people who do toupee applications is small, she said, and lacks community, partly because of the shame associated with wearing them. Her attempts to remove that shame, and to use the word toupee, have not always gone over well with her peers. 'I feel rejected by the industry,' Cheney said. 'And I did feel a bit lonely, but the changes are happening.' She added: 'If the industry won't adjust with us, then we will build a new industry that is kinder and more happy to deal with change.' – ©2025 The New York Times Company This article originally appeared in The New York Times.
The Star
3 hours ago
- The Star
At Cezanne, Malaysian flavours meet Western techniques in inside an art gallery
As far as restaurants go, Cezanne is as anomalous as they come. To begin with, there is no actual sign to indicate that you've arrived at the restaurant, which is secreted within Qing Arts Club – an art gallery in Kuala Lumpur boasting a motley assortment of art pieces from both Asian as well as international artists. But walk straight on from the main door and you'll discover another door that leads to a small dining space and a wine cellar. This is not Cezanne either. You'll have to walk through this space before finding yourself in an impossibly tiny little restaurant which consists of 12 seats dotted around an open kitchen. This is where head chef Brendon Chen and sous chef Llewelyn John reign supreme. Both are graduates of the prestigious culinary arts school Le Cordon Bleu Malaysia. The two ended up working at numerous restaurants together, including at Playte in Damansara Heights, KL, which Chen co-founded with a few friends. Cezanne is a 12-seater restaurant with an open kitchen. — ABIRAMI DURAI/The Star Chen recalls how just as Playte was closing – he was approached by art collector and Qing Gallery founder Patrick On – to open Cezanne, which is named after famed French post-Impressionist artist Paul Cezanne. 'When Playte was closing, one of the regulars at the restaurant brought Patrick along. So at that time he told me that he wanted to start up a restaurant together with the gallery. So that's how it began. 'I thought the idea was special. I mean, like, a fine-dining restaurant living within the walls of an arts club. It's not something that you can commonly find in Malaysia. I think there are only a few of these types of restaurants in New York and Singapore,' says Chen. Chen (left) and John are the creative forces behind the restaurant's East-West refined fare. In putting together the menu, Chen was inspired by the rich, varied tapestry of art on display – the creative genius of both Asian as well as Western artists. 'With the gallery, the artworks are a bit of East-meets-West as well. That's what the cuisine that I'm doing right now represents. So it's mostly French or European techniques but predominantly Asian flavours so I think it fits quite well with the whole concept,' says Chen. Cezanne only serves tasting menus, which are priced at RM348++ for five courses or RM548++ for seven courses. There is also the option to tack on wine pairing options as well as non-alcoholic pairings – at an additional cost. The five-course menu offers the perfect opportunity to sample some of Chen and John's best work without too much overindulgence. The shisho and avocado puree in a pie tee shell makes for a memorable one-bite wonder. Highlights from the menu include the opener which features a shisho and avocado puree slotted into a pie tee shell. The shell is delightful – thin but not too wobbly with a brittle, crispy structure that falls gently into submission upon being bitten into. The filling is creamy and yet not overly rich, which gives you the opportunity to really savour the flavours. The French bean tart is lively and very energising. Then there is a French bean-centric tart with tofu cream that is a lively, riotous one-bite wonder with a natural effervescence and freshness. The meal then opens with the first of the five courses – a Striped Jack (shima aji) that is lightly cured and served alongside tomato water and fig vinegar in what proves to be an invigorating, lip-puckering offering designed to perk you up instantly. The fish itself is velvety soft and supple and this is juxtaposed against the rusticity and tanginess of the tomato water and the astringency of the fig vinegar in a coupling that blossoms into pure bliss. Silken, velvety slices of fish and tangy tomato water are the highlight of the striped jack. Up next, you'll get the Soy Milk Custard with pickled daikon and a caramelised onion soup. 'The soy milk custard is a take on chawanmushi but just doing chawanmushi would have been boring so we replaced it with soy milk and duck egg and added a French onion soup as the base,' says Chen. The Soy Milk Custard with pickled daikon and a caramelised onion soup. The custard is enhanced with engawa (flounder fin) and almonds and is silken smooth and understated, a subtle nod to Japanese finesse and the power of restraint. It may not be as memorable as the other dishes on the menu, but its quiet elegance carries through. Part of the meal also encompasses a serving of homemade sourdough bread and seaweed butter drizzled with salt. The restaurant also serves homemade sourdough bread with seaweed butter, which is pretty phenomenal. — ABIRAMI DURAI/The Star Honest-to-God, this is the stuff of dreams! The bread has a crusty outer edge that gives way to fluffy doughy goodness with just a hint of tang permeating its musculature. This is complemented by the rich umami flavour of the butter, which is perfectly salted and so good that you'll want to eat it by the tubful. The main course is a choice of either Aged Duck or A4 wagyu (RM150 top-up). The duck is served two ways – the first part is a fried duck confit with hoisin sauce, pickled cucumbers and black garlic heaped atop a buckwheat crepe. A riff on Peking duck, this is a meal that is meant to be eaten like a taco so that all the flavours collude to provide an explosive flavour bomb. The first part of the main course is meant to be eaten like a taco. The breakout star here is the duck confit which is rich and intensely satisfying. Chen then brings out the big guns with his 14-day aged duck, which is cooked so perfectly, he should conduct masterclasses on the subject. The skin of the duck is burnished and golden, crispy and crackly to the touch and yet the meat embedded under this armour is insanely succulent and oh-so tender. It's spectacular cooking really. The 14-day aged duck is incredibly good and boasts crispy skin and tender, succulent meat. The yuba tartlet served on the side features yellow wine marinated foie gras parfait topped with caramelised pineapple and preserved lemon. It's a punchy, poignant offering that sluices through the richness of the duck with layered citrusy, tropical notes. This is followed by Local Ulam, a refreshing, cleansing offering made up of kedondong, guava and different types of ulam. The dish is herbaceous with clean, astringent fruity notes. The Local Ulam dish is a kedondong and guava treat that really refreshes the palate. End your meal with dessert in the form of Roti Bakar, an interpretation of kaya toast. Modern riffs of this classic breakfast dish have been making their rounds in fine-dining eateries throughout the city with varying levels of success. Cezanne's permutation though is particularly well-executed. Here, caramelised French toast lays at the bottom of the plate and this is topped with pandan mousse, Earl Grey ice-cream and brown butter powder. Cezanne's version of the kaya toast, Roti Bakar, is particularly well-executed. The French toast is eggy and chewy while the pandan mousse adds South-East Asian nuances. The ice-cream serves as the tea element here while the brown butter powder adds nuggets of oily energy to the plate. It's a clever infusion that turns something known and familiar into something entirely new – and very good. Moving forward, Chen says the plan is to localise the menu even more. 'We're looking at including more Malaysian elements and creating more familiar flavours,' says Chen. Address: Block C-G-01, Plaza Arkadia, 3 Jalan Intisari, Desa Parkcity, 52200 Kuala Lumpur Open Tuesday to Saturday: 6pm to 11pm
The Star
7 hours ago
- The Star
Kelly Chen reveals she once considered retiring from music after marriage
Kelly Chen is currently on her Kelly Season 2 World Tour. Photo: Kelly Chen/Instagram Hong Kong singer-actress Kelly Chen is currently on her Kelly Season 2 World Tour. On July 11, the pop diva launched her highly anticipated 10-night live in Hong Kong concert series, boasting eight costume changes and nostalgic hit numbers. Sin Chew reported that during her July 15 show at the Hong Kong Coliseum, the Cantopop star played a clip from her 2008 performance – where she had famously announced her marriage on stage. Reflecting on that moment, Chen shared with the crowd: 'At that time, when I was getting married, I thought I'd quit the industry. Who knew it wasn't necessary…' The 52-year-old went on to express heartfelt gratitude to her fans for supporting her through every stage of life. In the 2008 video, she had asked the audience if they'd still come watch her perform even though she's married and has children. Thankfully for her fans, Chen has continued to perform – and she still looks and sounds amazing. However, she acknowledged that change is inevitable, and that she'll need to adapt her performances as she gets older. 'I think by then I will leave the dancing to all of you,' she said with a laugh, imagining what her shows might be like in 10 years. Chen married her long-time boyfriend, businessman Alex Lau, on Oct 2, 2008. The couple now has two children. View this post on Instagram A post shared by· 陳 慧 琳 (@kellychenwailam)
