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Indigenous communities in Sarawak to benefit from commercialisation of essential oil

KUCHING: Five indigenous communities in Sarawak stand to benefit from the commercialisation of an essential oil derived from a tree they have traditionally used for generations.

The community leaders receiving the access and benefit sharing agreements from Sarawak Biodiversity Council chairman Tan Sri Wilson Baya Dandot (fourth right). Joining them are SBC CEO Dr Yeo Tiong Chia (third left) and Peter Sawal (fourth left) representing the Urban Development and Natural Resources Ministry.

Simple ingredients in flavourful food

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”.




Negri Sembilan cuisine is known for its rich turmeric-infused dishes.

Malaysian students win US culinology challenge

TEAM Ali from Taylor’s University knocked out competitors to be declared champion in the 2019 Student Culinology Competition in the United States.




The four members of Team Ali from Taylor’s University who won the 2019 Student Culinology Competition in the US with Dr Kuan Yau Hoong (centre), who mentored them throughout the five months.

Slight twist to Western favourites

UNKNOWN to many, the Sri Petaling area is known for its variety of food from hawker favourites to hotel dining.




Cili Padi Chicken Chop is a signature dish from the restaurant’s all-day dining menu.

Special menus for school holidays

AS THE March school holidays approach, Resorts World Genting promises to be a hive of activity this month.

Wanhoi Yamcha's assorted cute dim sum creations.

Food

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.

More and more offer to chip in

IPOH: Since he had some extra income, businessman Syed Faliq Fahmi (pic) decided to share it with students in need.

Kingdom of Indian flavours

WHEN on vacation to a foreign country for a substantial period, my craving for Indian food somehow intensifies.




Chicken tikka kebab (left) 
and Mahi Ajwaini Tikka are among 
the non-
vegetarian 
offerings. 
— Photos: 
S.S. KANESAN/The Star

Medley of flavours in mall

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.

Two in One food stall offers a wide variety of meat and vegetable dishes for visitors to Mid Valley Megamall.

Time for a rendang fix

THE best recipes are sometimes not found in a cookbook or a video but passed down from one generation to another.




Ayam berempah for the nasi lemak was not too oily, with just the right amount of crunch. — Photos: SAM THAM/The Star