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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.
Vantador specialises in all kinds of steaks, from dry-aged steaks like the famed Spanish Rubia Gallega and dry-aged steaks like wagyu.
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.
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?
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.
This month, Japanese restaurant chain Kampachi features special omakase and sake pairing menus by Japanese guest chef Yamazumi Keisuke.
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.
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.
Curious Cook columnist Chris Chan talks about different kinds of mushrooms and the best ways to cook mushrooms without overcooking them.