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Warming dessert with floral touch
Tang yuan is often associated with the winter solstice, but it is also eaten during other Chinese celebrations such as weddings, birthdays and the Lunar New Year.
Age-old recipes from Pangkor tantalise taste buds
Spicy and creamy curry mee attracts many to 30-year-old stall.
New project in Negri Sembilan shines a light on natural farming
An experimental field station in Kuala Pilah, Negri Sembilan aims to highlight the benefits of natural farming.
Curious Cook: Restaurants and Covid-19
The columnist analyses the risks associated with eating out amid a global pandemic.
Opening a new restaurant in a pandemic
Launching a new restaurant this turbulent year requires resilience and an ability to adapt, as these business owners quickly discovered.
Caterer adds special Moghul briyani to its menu
THE Big Rajah food caterer has launched its newest culinary delight — Moghul Briyani Specials.
Delight in dainty fine dining treats
THRILL the senses with a refined, ingredient-focused ‘culinary fantasy’ at the classy Restaurant Blanc of Macalister Mansion in Penang.
Traditional Indian pickle fan now makes her grandmother's heirloom achars
Sharmine Seh learnt how to make traditional Indian pickles from her husband's grandmother and has never looked back.
Kuali Bakers’ second webinar to help bakers upskill, upscale
Are you a home baker or aspiring to own a patisserie and want to enhance your baking skills?