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Snitch by The Thieves differs from its predecessor Breakfast Thieves by showcasing a range of local fare like mee jawa and curry laksa.
Ember serves up a delicious range of creative modern Asian fare like eggplant salad and sesame dressing and grilled lamb and noodles, spearheaded by head chef Gary Anwar.
Mezcal has a growing reputation among spirits connoisseurs worldwide, but it’s still relatively underappreciated here in Malaysia.
Malaysian company Ento makes eco-friendly edible roasted crickets that are also completely local and require far less feed and land than commercial livestock.
This month, Japanese restaurant chain Kampachi features special omakase and sake pairing menus by Japanese guest chef Yamazumi Keisuke.
The Game of Thrones Single Malt Scotch Whisky Collection is one of the hottest topics in the whisky world right now. But what do the whiskies taste like? Putting aside the commercial aspects of the range, do the whiskies themselves live up to the hype?
Instagram's increasingly more influential position in the food sphere has forced restaurant owners to change the way they present their food.
Tail & Fin's first outlet in Malaysia serves up all kinds of poke bowls as well as unique twists on poke like poke burritos and poke tacos.
Make dinner at home an easy, everyday affair with Panasonic's Big Cubie Oven.
Curious Cook columnist Chris Chan examines health concerns surrounding glyphosate, a component of herbicides used in most vineyards and commercial farms.