Night Owls

Sunset to Sunrise, everything happens after dark is what The Night Owls’ talkshow covers! The what’s what and whereabout to hangout, dine, chill, party & socialise! Or perhaps meet your soul mate?

Being a night person himself, Joel Kuan is well known in the nightlife world as the go-to person for the next hype location to visit!

Don’t get us wrong! Nightlife is not an unhealthy activity! There’s more to nightlife than clubs and bars! You got to listen in to Night Owls to find out more with DJ Joel Kuan! Maybe, he’ll teach you his secret way of making his perfect glass of Gin Tonic for that nightcap.


Joel Kuan

Joel Kuan is known in the industry as MC Joel Kuan. He has been emceeing since 18 years old in various small events and has built a career on in. Currently, he has collaborated with big companies and is well known in the Emcee industry.

Joel Kuan is not just an emcee, he’s also a hardcore Scuba Diver and a Pilot-in-Training. His life’s mission is to conquer Sky, Land and Sea!

He is also very much into the nightlife scene. His theory of being out at night are “No Jam”, “Not so hot”, “Easy to find parking”; AGREE?

If you want to follow on Joel Kuan’s update, follow his social medias and maybe you’ll bump into him one day!

Joel Kuan Social Media:
Facebook: www.fb.com/joelkuan
Facebook page: www.fb.com/joelkuandotcom
Instagram: www.instagram.com/joelkuan




Christmas Drinks for your Christmas Party!

Cranberry Gin FizzIngredientFor the Cranberry Syrup:1/2 c. cranberries3/4 c. granulated sugar3/4 c. water4 sprigs fresh thymeFor the Cocktail:2 oz. gin3/4 oz. Cranberry Syrup 3/4 oz. fresh lemon juice1/2 oz. elderflower liquorIceClub sodaFresh cranberries, to garnish2 sprig fresh thyme, to garnishDIRECTIONSMake the Cranberry Syrup: Simmer cranberries, granulated sugar, and water in a small saucepan over medium heat until sugar dissolves and cranberries break down, 10 to 12 minutes. Stir in 4 sprigs fresh thyme. Cool to room temperature. Strain; discard solids. Make the Cocktail: Combine gin, Cranberry Syrup, fresh lemon juice, elderflower liquor, and ice in a cocktail shaker. Shake until chilled; strain into 2 glasses. Top with ice and club soda. Garnish each drink with fresh cranberries and 1 sprig fresh thyme. Old-Fashioned EggnogIngredient1 c. heavy cream2 tsp. pure vanilla extract2 cinnamon sticks, broken1/4 tsp. freshly grated nutmeg, plus more for serving4 c. whole milk, divided8 large eggs, separated3/4 c. granulated sugarPinch of kosher salt3/4 c. to 1 cup dark rum, bourbon, or cognacDIRECTIONSCombine heavy cream, vanilla, cinnamon, nutmeg, and 2 cups milk in a medium saucepan. Bring to a simmer over medium heat until tiny bubbles begin to appear around the edge of the pot (do not let it boil), 2 to 3 minutes. Remove from heat and let steep 30 minutes. Meanwhile, beat egg yolks with an electric mixer on medium speed until combined. Gradually beat in sugar and salt. Increase speed to high and beat until thick and very pale in color, 2 to 3 minutes. Strain spiced cream mixture, discarding solids; return liquid to pot. Slowly beat 1 cup warm cream mixture into yolk mixture on low speed. Return to pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula, until mixture coats the back of the spatula, 9 to 10 minutes. Place the pot over a large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 minutes. Stir in rum, bourbon, or cognac and remaining 2 cups milk. Just before serving, beat egg whites with an electric mixer until soft peaks form, 1 to 2 minutes; fold into eggnog. Serve topped with grated nutmeg.Mulled WineIngredient1 (750-ml.) bottle red wine1 orange, sliced into rounds, plus more for garnish6 whole cloves3 cinnamon sticks, plus more for garnish3 star anise1/4 c. honey1/2 c. brandyDIRECTIONSIn a medium saucepan over medium heat, combine all ingredients. Bring to a simmer not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes. Serve warm and garnish with more citrus slices and cinnamon sticks.