EMBARK on a journey into the delicious cuisine of the Peranakan community at Copthorne Orchid Hotel Penang’s Terrace Bay every Saturday.
ALTHOUGH traditions and cuisines differ from one region to another in China, the requirements for the Chinese New Year celebration are far simpler, where only good food and family bonding matter.
ROJAK is more than just a fruit and vegetable salad (fruit rojak), or sliced vegetables, beancurd and fritters drenched in a savoury peanut sauce (Indian rojak or pasembur). It’s an institution in our Malaysian cuisine.
IT IS a tricky affair balancing expectations and trying something new when it comes to Chinese New Year dishes, but Chuai Heng Restaurant in Kuala Lumpur manages to pull it off.
THOSE planning to head up to Genting Highlands this Chinese New Year season will certainly be on the lookout for restaurants serving up scrumptious meals to keep warm while enjoying the cool weather.
ON ONE end is Pak Loh Chiu Chow (PLCC) serving Teochew-style Chinese cuisine. At the other, is Luk Yu Tea House (LYTH), a dim sum place. If a choice is to be made, where should the diner go for a Chinese New Year feast?
IT IS difficult to not eat well when in a hotel, whether you are indulging in afternoon tea at the lounge or dining at a restaurant.
TAIPING in Perak, has always been known for its excellent food, with Malaysians from all over the country often visiting the town for its street food from cendol, char kuey teow, chicken rice to mee rebus.
HAVE a ‘yat yat fatt fatt’ (everyday prosper) celebration at Penang Golf Club’s Sakurajima in Bukit Jambul this Chinese New Year!
AUSPICIOUS. That was the adjective that came to mind when looking at Zuan Yuan Chinese Restaurant’s Splendour of Spring menu.