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An organisation that promotes the culinary delights of the lining of a cow’s stomach will not accept the rise of bad food.
How did we end up eating so much meat and how do we cut down?
What started out as a bet for Australian Leisa Taylor has turned into Weeds & More, a thriving business that grows vegetables and herbs typically imported from cold-climate countries right here in Cameron Highlands.
MasterChef Malaysia judge Johari Edrus serves up a range of eclectic flavour like lemongrass and kaffir lime tisane, mussels masak lemak and chocolate seafood pasta.
Passionate Italian chef Stefano Criber serves up a litany of Italian food like seafood linguine, cold cuts, wild boar tagliatelle, pluma Iberico and tiramisu.
American whiskey is growing as a category worldwide, and in Malaysia as well.
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.
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.
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.
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.