Bijan Bar & Restaurant: The restaurant features a mix of recipes handed down over the generations and innovations of the real thing to excite taste buds. Here, traditional recipes with modern day ingredients help create a total dining experience.
THE Cantonese restaurant at Weil Hotel, Yuk Sou Hin, that brought you the much-loved Lychee Wood Smoked Duck, has come up with a new lunch set menu to whet the appetite of discerning diners.
SAVOURING Peking duck spring rolls is an enjoyable experience as there is so much flavour in one bite.
THE burger is a Western favourite that has become a common street fare in Malaysia.
CRAB masala as a new addition to the menu is definitely a way to tempt those who simply cannot get enough of Indian food.
Hotpot meals are simply likeable and appeal to many Malaysians, judging from the number of restaurants serving steamboat.
THE palate-pleasing flavours of Sarkies Corner at Eastern and Oriental (E&O) Hotel in Penang beckon all this festive season and beyond.
EMBARK on a sumptuous gastronomic experience feasting on authentic Cantonese and Szechuan culinary masterpieces at Hotel Equatorial Penang’s Golden Phoenix restaurant.
IN A country like Malaysia, we are never short of delectable options when it comes to food.
THERE is nothing more satisfying than indulging in good, wholesome and tasty food after a day of fasting.