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Dorsett Grand SubangEaster is just round the corner. To ensure that everyone has a safe and joyous celebration, the hotel’s pastry team has curated a selection of traditional must-haves. They are available for walk-in purchases and online orders (delivery or self-collect) from April 1 to 4. The menu offers hot cross buns, chocolate eggs, Easter cupcakes, chocolate bunny and carrot cake with bunny. Prices range from RM18 nett to RM80 nett (1/2kg cake). To order, call 03-5031 6060 or visit https://bit.ly/3d3jjUM
HOME cooking has become a new norm for most families, following the Covid-19 pandemic.
If more people consume hybrid meat, meat consumption would go down. But there is resistance due to the perception that hybrid meats are industrially processed.
Many of Ruth Isaac's family’s Mangalorean recipes are based on Ayurvedic medicine.
This senior citizen drinks jamu kunyit asam and curries with fresh turmeric to boost her immunity.
THE Covid-19 pandemic has changed the way we live our lives, even how we eat and dine outside.
Although not acutely toxic, plastic pollutants can cause adverse health effects when accumulated in the body for a long time.
We eat a complex amalgamation of compounds/elements at every meal, and much of it may be considered as food “dark matter”.
The Yap siblings get together during Chinese New Year to prepare kuih kapit.
Lee Yit Ching continues to make treasured kok chai using traditional methods.