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Learning about unique cultural heritage

THE Berjaya School of Humanities & Social Sciences of Berjaya University College (Berjaya UC) in collaboration with the Peranakan Baba Nyonya Association of Kuala Lumpur & Selangor (PPBNKLS) recently organised a public event, “Exploring Ethnic Diversity: Baba & Nyonya through the Lens of Culture”, at the city campus to promote cultural awareness of the Baba Nyonya community.

Faculty of Culinary Arts chef instructor Chef Azim Amran (left) preparing the Rendang Tok dish with a student at the event.


CAVA, 71 Jalan Bangkung, Bukit Bandaraya, Serves Catalan-style cuisine noted for seafood, pasta and rice dishes. Expect good wines and an extensive tapas selection.

Nook at Aloft Kuala Lumpur Sentral will be honouring the merits of French cuisine with a four-course French menu promotion, in conjunction with Gout de France (Good France). The menu, available for dinner from March 19 to 23, is priced at RM180 nett per person.

Whipping up refreshing new ideas for dinner

HONEST to goodness food has been keeping the crowds coming back for more at No Eyed Deer restaurant in Penang.

Nothing beats a good Rib Eye Steak, cooked just right that it melts in the mouth.

Eden Catering celebrates 37 years of culinary extravaganza satisfying customers’ tastebuds

EDEN Catering prides itself on a reputation built over 37 years catering for some of the largest and most prestigious events throughout Peninsular Malaysia.

Festive favourite sambal tumis udang with petai.

Fried chicken bursting with flavours

TURMERIC fried chicken or ayam goreng kunyit is a great dish when you are craving for something simple yet flavourful.

A plate of ayam goreng kunyit with rice and a sunny side up egg costs RM6. — Photos: M. AZHAR AR IF/The Star

‘Mat Dan’ calls Terengganu his home

KUALA TERENGGANU: Englishman Daniel Tyler used his gap year after his A-Levels to travel to Terengganu nine years ago. He never left.

Mat Dan welcoming guests at the Ombak Kapas resort in Kapas Island. — Zabidi Tusin/The Star

Fire in the belly with real Kedah curry

THE northern-style gulai panas is not easily found here in the Klang Valley but it is now possible to satiate cravings for this dish when heading out for a meal in the city.

Spaghetti Pak Jen is a twist to the traditional pasta dish as it is served with curry sauce. -Photo by: LOW LAY PHON/TheStar

Ipoh girl wins Michelin Star for new restaurant in Paris

PETALING JAYA: From the hawker stalls of Singapore to the fine dining restaurants of Paris, Malaysian chefs are making their mark in the highly coveted Michelin Guide.

​Kwen Liew (left) and Ryunosuke Naito at their Michelin-starred restaurant Pertinence. Photo via Pertinence Facebook page.

Set to be bowled over

SUSHI Tei catches the poke (pronounced as poh-kay) fever and has introduced four varieties of poke bowls to its new menu this year.

The Salmon Poke Bowl with Japanese Akita brown rice topped with chia seeds, melon seeds, almond, black beans, edamame and other vegetables. Diners can choose from three homemade sauces.

Penang always a top culinary choice

THE Penang International Food Festival (PIFF) will be back for the second year with mouth-watering food and drinks by the state’s best hawkers, vendors, cafes and restaurants.

Ooi (left) with TLM Event Sdn Bhd managing director Jack Wong showing the Penang International Food Festival (PIFF) flyers after the press conference at Komtar in George Town.