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Kumar's offers authentic Malaysian Indian food with recipes dating back to 1969, like flower crab masala, fish head curry, fish puttu and bone marrow pepper masala.
Curious Cook columnist Chris Chan talks about different kinds of mushrooms and the best ways to cook mushrooms without overcooking them.
Simple, Levantine-inspired food like baklava, Moroccan spiced cauliflower, grilled halloumi and dukkah tiger prawns take centre stage at Ebb & Flow in Kuala Lumpur's Bangsar neighbourhood.
Langit Collective collects and sells surplus rice produced by subsistence farmers in Long Semadoh, Sarawak, and sells it to consumers and chefs in Peninsula Malaysia.
Zoe in Bangsar, KL, offers an interesting array of global fare like khao sai, Thai duck omelette, lamb ragu paccheri and chocolate truffles, derived from well-travelled chef Zoe Rai's experiences around the world.
Two friends have planted 52 durian varieties on a Bangi golf course, in the hopes of preserving rare durian species and creating a durian museum of sorts.
With domestic consumption on the decline, Japan’s prized wagyu beef has now become a popular product for export, with exports rising by 200 percent in the past five years.
Lucky Tora serves up classic Japanese food with local influences, like foie gras chee cheong fun, sashimi ceviche and Szechuan-style gyoza.
The brand new Namelaka Patisserie in Bangsar offers a selection of desserts like lemon, mandarin orange, apple, pear and passionfruit that look exactly like real fruits.
American whiskey is growing as a category worldwide, and in Malaysia as well.