THE food scene in Malaysia continued to be a challenging and dynamic one even as local hoteliers, restaurateurs and food operators grappled with rising fuel prices, the bird flu pandemic, growing health concerns, shortage of skilled personnel and demandingcustomers.
Our increasingly urbanised, fastpaced lifestyle saw more consumers opting for ready-packed convenient foods with minimal preparation. In Malaysia, it is still relatively cheap to eat out; sometimes it is even cheaper than cooking food at home.
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