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Chef highlights family recipes during restaurant’s Indian cuisine promotion.
The reason why lobsters turn red during cooking is because of a fascinating combination of chemistry and quantum physics. Find out how in Curious Cook's first of a two-parter lobster tale.
Food Trail heads to a mixed rice restaurant in PJ's Section 17 for some good mum-style cooking.
There's more than steaks and ribs to steal the show - restaurant is pushing its seafood dishes.
Named after the famous opera house in Milan, the upscale La Scala in Kuala Lumpur serves Italian delights that will make your taste buds sing.
Would South African wine from vineyards that play the music of Bach and Mozart taste better?
Food & Life penned with neuropharmacologist and acupuncturist.
French wine producers turn to laboratories for better flavour.
This month's Flavours magazine celebrates the good guys committed to using food for the greater good.