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AS Chinese New Year approaches, families look forward to reuniting over a special selection of dishes that represent a culture dating back thousands of years.
ADAPTABILITY is key to survival. This was the idea adopted by chef Yap Poh Weng and his team when the second movement control order kicked in a month before Chinese New Year.
It took a pandemic to get more people to make the effort to eat healthily to boost their immune system.
IT HAS become a rarity to find good handmade kao yu (king mackerel) fish paste noodles in the Klang Valley, as more and more stalls have forgone the traditional, time-consuming method of making the fish paste by hand.
Plastic waste can contaminate our food chain and affect our wellbeing, so do your part by reducing and reusing plastic.
HAVING carved its way as a popular steakhouse, Maria’s SteakCafe has opened its fifth restaurant at Suria KLCC, Kuala Lumpur.
Next year, the pandemic will continue to delay the return to restaurant dining and encourage more healthy homecooking but it’s unlikely insect eating will take off.
Christmas will be on a smaller scale but Mally Arokiasamy is busy baking and cooking delicious treats