Eu Hooi Khaw

Recent and archived articles by Eu Hooi Khaw

25 Apr 2015 | 7:00 AM

From a waiter at Lafite to a service industry professional

'Celebrity waiter' Huza Radzi talks about what the service industry is like today.

Local influences: Huza (right) as assistant director of F&B at the Westin Hotel, Kuala Lumpur, seen here at the Periuk Westin station with colleagues, assistant director of kitchens Rudy Junaidie (left) and Malay chef Hamdan Ahmad. Photo: FAIHAN GHANI/The Star
19 Apr 2015 | 7:00 AM

Thirty years of Lafite

Now as in 1985, Lafite shines as a bastion of French fine dining.

26 Jan 2014 | 7:00 AM

Two hot pots of lap mei farn

The little tweaks and fine-tuning that a chef does make all the difference to the traditional 'lap mei farn'.

22 Dec 2012 | 12:00 AM

Norwegian good

IT was our second last day in Oslo, at the end of our journey around Norway, and we were headed for Kulinarisk Akademi (Culinary Academy) for a cooking class. It was raining and we had bitten the bullet and taken a taxi, having been warned that it could ruin us. The fare of about 200 Norwegian krone (RM107) was worth it as the academy is tucked away in a leafy part of Oslo, with a river running through it, and we would never have found it. It also turned out to be the best culinary experience we had in Norway.

22 Dec 2012 | 12:00 AM

Norwegian culinary experience

Our writer goes on one of her best culinary experience in Norway.

14 Apr 2012 | 12:00 AM

Goodies in the East

Clams and fish, pork burgers and ribs, with a devil curry in between - the bistro fare at 42East will please most palates.

18 Feb 2012 | 12:00 AM

Heng Hwa specialties

Seafood, noodles cooked in a tasty stock, and dishes with red rice wine find favour with diners at Putien.

28 Jan 2012 | 12:00 AM

Coming up for seconds

A meal at Vegipai is bound to make you forget about eating meat.

14 Jan 2012 | 12:00 AM

Hot stuff

Owners of Surisit have started a pork-free outlet called Namprik in the same suburb, with new dishes to tickle the fancy of diners.

3 Dec 2011 | 12:00 AM

Delightfully Malay

Bijan turns eight this year with a bigger dining space and a new menu.