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From pleesecakes to carb-laden delights, marathon-ready meals and sinful comfort food, indulgence is what it’s all about with this month’s Cooking the Books column.
Rue Ee serves up a delicious range of Chinese food, like its signature Teochew Shantou fish pot, stir-fried crabmeat with fresh milk and barbecued Iberico pork belly. 9/10 A spectacular selection of Chinese food The good: There is an experienced hand behind the food and it shows in every mouthful The bad: Parking can be a bit tough in the afternoons
Whether you’re looking to impress at that next dinner party or simply want to expand your wine knowledge, there’s a cookbook here guaranteed to get the gastronomic part of your 2019 off to a great start.
Famed for Nyonya fare like ayam buah keluak, pie tee, cendol, sambal petai squid, cincalok and bendi ulam, Restaurant Aunty Lee has now expanded to Kuala Lumpur. 7.5/10 A wide variety of authentic Nyonya food The good: The food is made from scratch and it shows in every mouthful The bad: The restaurant is a little difficult to find if you don’t park in the right block
From the ins and outs of French cuisine, to holiday staples and baking essentials, there's lots to inspire foodies everywhere this festive season.
Tsukiji No 8 sources fresh seafood from Japan’s famed Tsukiji market (now called Toyusu), like bluefin tuna, white tuna, octopus, salmon, sayori and shirako.
From Filipino finger food to Chrissy Teigen’s delicious appeal, there’s plenty to whet the appetite with cookbooks like 'Pulutan!', 'Cravings: Hungry for More', 'Bekwoh' and 'Simple' in this month's 'Cooking the Books'.
Sherry used to be a category that was really big, but had been in decline since the 1970s. However, it has been making a comeback in recent years.
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.