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WITH his flair for colour and unconventional texture combinations, chef Ricardo Chaneton’s food is never boring.
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.
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”.
UNKNOWN to many, the Sri Petaling area is known for its variety of food from hawker favourites to hotel dining.
NOT only are Sogen Ichizumi’s vegetarian sushi good to eat, they are also pretty to look at and easy to make.
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.
WHEN on vacation to a foreign country for a substantial period, my craving for Indian food somehow intensifies.
EVENINGS can be blissful when there are tasty bites, fine wines and splendid waterfront views for company.
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.
THE best recipes are sometimes not found in a cookbook or a video but passed down from one generation to another.