Julie Wong

Recent and archived articles by Julie Wong

9 Nov 2014 | 7:00 AM

Apples and tarts: If only Eve thought of these desserts

Three apple tart recipes get top marks for their wholesome good taste.

Variety of apple tarts.
1 Nov 2014 | 7:00 AM

Eat nasi lemak to your heart’s content

Twenty of the best nasi lemak vendors in the country will converge at the I Eat Nasi Lemak event in KL.

The I Eat Nasi Lemak 2014 event is happening at the TM Convention Centre in Menara TM, Bangsar, this Sunday, Nov 2.
26 Oct 2014 | 12:00 AM

Let them eat quiche

If you listened to Bruce Feirstein, Real Men Don’t Eat Quiche. But you know he’s wrong.

14 Sep 2014 | 7:00 AM

Best Of Malaysia Nyonya Cuisine promo offers taste of buah keluak

The Best of Malaysia Nyonya Cuisine promotion is an opportunity to taste some forgotten buah keluak dishes.

Nyonya food by Debbie Teoh, Chatz Brasserie’s guest chef at Parkroyal Kuala Lumpur hotel.
13 Sep 2014 | 7:00 AM

Captain American cake: World Pastry Cup champion En-Ming Hsu

We have a delectable cake chat with World Pastry Cup champion En-Ming Hsu who is headed for workshops in Kuala Lumpur.

31 Aug 2014 | 7:00 AM

Rojak 1Malaysia or fruit salad with Malaysian attitude

No other dish embodies the essence of being Malaysian more.

23 Aug 2014 | 7:00 AM

Anderson Ho 360°: Return of the Penang-born chef

Anderson Ho made his name in Singapore as a frontier-pushing “New Asia” chef; this weekend he returns to Penang for a couple of exclusive dinners.

Salad of crab with rice paper crisp
3 Aug 2014 | 12:00 AM

Not your usual kaya

Here are three recipes using palm sugar, pumpkin and taro. And not an egg in sight.

3 Aug 2014 | 12:00 AM

Kaya: A rich spread

Return kaya to the breakfast table with new varieties of quick-cooking coconut jam.

20 Jul 2014 | 7:00 AM

Snack attack: Malaysian kuih

Sweet and savoury, colourful and plain – Malaysian kuih come in many varieties and are eaten at all times of the day.

Kuih cara berlauk is one of the many traditional Malaysian kuih. - Photo YAP CHEE HONG/The Star