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Wrapping up classics in creativity

TRADITION, innovation and creativity are the key ingredients employed by the chefs in crafting dishes for diners at Wan Chun Ting, the Chinese restaurant at Sofitel Kuala Lumpur Damansara.

Unique dim sum creations (clockwise, from left) Smoked Duck Roll topped with Chicken Floss, Pan-fried Beancurd Roll with Mozzarella Cheese, Green Chives Dumpling topped with Red Cabbage and Ebiko, Black Charcoal Bun with Taro Paste and Prawn Crispy Beancurd Roll wrapped in Rice Roll.

Apam balik hits sweet spot

APAM balik is a sweet peanut pancake that is a much-loved street food, found in most parts of South-East Asia.

A selection of apam balik available at the stall in Pudu.

Vegetarian meals without mock meat

FOR vegetarians and vegans, dining-out options can be limited, especially if you are not a fan of mock meat.

Where pancakes take centre stage

Fresh off the pan, soft and fluffy, with maple syrup or rashers of bacon. Topped with ice cream and drizzled with salted caramel. Served with button mushroom and sausage. If these descriptions are making your mouth water, then head to Munching Mob in Bukit Jalil, Kuala Lumpur.

Pull of spicy curries

WHEN you taste good curry, you will want to drink it.

The lamb peratal pizza is made of naan bread. — Photos: S.S. KANE SAN /The Star

When tradition meets innovation

From traditionally baked to chilled mooncakes, hotels come up with myriad choices this Mid-Autumn Festival

A tasty tribute to Kerala and Goa

IT IS not always about creating new flavours, but paying tribute to what has been perfected over the centuries, says celebrity chef Sapna Anand.

Sapna has introduced several authentic Keralan and Goan dishes to the Goa by Hubba menu.

Five places for your beef noodle fix

Here’s our pick of the top five beef noodles around Klang Valley.

Lai Foong beef noodles is popular with locals and tourists.

Big on Sri Lankan and Indian cuisines

RAAM Ravan in Desa Parkcity is a venture that pays tribute to the owners’ Sri Lankan heritage and their love for Indian food.

Lamprais is a Sri Lankan speciality. Available only on Fridays, Saturdays and Sundays, Raam Ravan offers three versions of this dish - chicken, fish or mutton. — Photos: CHAN TAK KONG/The Star

Taste of the Middle East

A BELLY dancer thrills an entire restaurant with her shimmies and twists.

Issa showing the varieties of Middle Eastern hot dishes at Vasco’s in Hilton Kuala Lumpur. — Photos: CHAN TAK KONG/The Star

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