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Extracted by hand without the aid of animals from the heart of the hot, harsh Libyan dessert, desert truffles are a hot commodity around the world.
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.
This month, Japanese restaurant chain Kampachi features special omakase and sake pairing menus by Japanese guest chef Yamazumi Keisuke.
Kampung serves up Nyonya-influenced food like pork pongteh, starfruit assam fish and Nyonya chicken rendang, in homage to owners Alicia Lim and Derson Tan's Melaka roots.
With their recent win at the World Pastry Cup, Malaysian pastry chefs have undoubtedly proven that they are the world's best. But what’s next?
Kuala Lumpur's iconic Sek Yuen restaurant is 70 years old, but the Malaysian eatery has continued to subtly adapt with the times while maintaining its traditional roots.
Vantador specialises in all kinds of steaks, from dry-aged steaks like the famed Spanish Rubia Gallega and dry-aged steaks like wagyu.
In the second part of food columnist Chris Chan’s story on decision-making and choices, concepts like anchor prices and the decoy effect are explored.
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.
Columnist Chris Chan presents an interesting exploration of how people’s consumption patterns can be influenced factors as varied as sales and discounts as well as a fear of losing the status quo.