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Light and fresh touch to French fare

WITH his flair for colour and unconventional texture combinations, chef Ricardo Chaneton’s food is never boring.

Chicken best served cold

CHICKEN rice is a simple dish, and probably one of the most basic as it is literally rice served with a portion of chicken, with a side of cucumber. It is a versatile dish which can be enjoyed either for lunch or dinner, and for some, even breakfast.

Simple ingredients in flavourful food

IF THERE is one way celebrity chef Datuk Ismail Ahmad chooses to describe Negri Sembilan cuisine, it is “poor man’s food, rich man’s desire”.

Negri Sembilan cuisine is known for its rich turmeric-infused dishes.

Slight twist to Western favourites

UNKNOWN to many, the Sri Petaling area is known for its variety of food from hawker favourites to hotel dining.

Cili Padi Chicken Chop is a signature dish from the restaurant’s all-day dining menu.

Fast-food chain charts new course with 47th outlet

NOT only are Sogen Ichizumi’s vegetarian sushi good to eat, they are also pretty to look at and easy to make.

An array of pintxos which Ichizumi describes as Spanish in concept but Japanese in flavour.


Signature French creations: Chef Ricardo Chaneton from Restaurant Petrus at Island Shangri-La, Hong Kong, will be showcasing his signature French creations at Lafite, Shangri-La Hotel, Kuala Lumpur.

Kingdom of Indian flavours

WHEN on vacation to a foreign country for a substantial period, my craving for Indian food somehow intensifies.

Chicken tikka kebab (left) 
and Mahi Ajwaini Tikka are among 
the non-
— Photos: 

Refined sundown treat

EVENINGS can be blissful when there are tasty bites, fine wines and splendid waterfront views for company.

Relax in the evenings over the scrumptious assortment of tapas and wines.

Medley of flavours in mall

HIDDEN within the labyrinth of passages and shops in Mid Valley Megamall, a mixed rice food stall has been attracting a huge crowd since it opened last September.

Two in One food stall offers a wide variety of meat and vegetable dishes for visitors to Mid Valley Megamall.

Time for a rendang fix

THE best recipes are sometimes not found in a cookbook or a video but passed down from one generation to another.

Ayam berempah for the nasi lemak was not too oily, with just the right amount of crunch. — Photos: SAM THAM/The Star