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This eatery serves up a wide array of barbecued meat, smoked for hours and crafted with a lot of tender, loving care.
Whether people realise it or not, gastrophysics has a strong part to play in how they perceive their food and drinks.
Banana spring rolls are quite unknown here in Malaysia but they are a popular snack food in the Philippines.
Some local F&B entrepreneurs are heeding the growing clarion call for reduced sugar, gluten-free sweet treats.
Mango and durian versions of sweet treat attract customers to Wangsa Maju stall.
Highlighting goodness of giant mud crabs and French crabs in dining promotion.
NASI ayam penyet may have its origins in Indonesia, but it is a popular dish in Malaysia, especially among the Malay community.
A RESTAURANT that serves deep fried sea cucumbers with mung bean soup or tau suan for dessert, tells a lot about the owner and the dedication that has gone into the research and development of ingredients used in the menu.
UNLESS you are a durian purist who only believes in eating durian in its natural form and abhor any confectionery made with durian, you’ll love durian crepe.