Willoughby with a lactating goat and a ball of Himalayan rock salt.
AS A sambal and char kway teow-loving nation, we may not come across as heavy milk drinkers.
But a peek into the shopping list of a 50-pax restaurant in Langkawi tells a different story. According to Red Tomato co-owner Oli Khalid, in a month, the outlet’s kitchen can go through up to 200l of cream for its pastas and sauces.
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