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At Red Ginger restaurant, the menu is not just a list of dishes. It is actually the brief history of a family#8217;s devotion to food. COLIN KHOO stops by the restaurant to savour of those tempting family dishes.
THE world is more than an oyster for a travelling chef. It is an endless smorgasbord where menus keep changing. And along the way, there would be unwritten menus that the travelling chef himself cooks up while experimenting with new spices and ingredients.
MAJORIE CHIEW looks at the problem of infertility, its causes and possible treatments.
They come from far and wide to offer their services as study volunteers. They volunteer because they#8217;re able to eat a healthy diet free of charge, contribute to science research and get paid in the process. It#8217;s a tough assignment, but someone's got to do it, writes SARA GEBHARDT.
The kitchen in the Putra World Trade Centre will be a hive of activity as cooks and staff scurry to prepare a total of 90,000 meals, the biggest amount ever, during the four-day Umno general assembly starting on Thursday and the meetings of its three wings starting tomorrow.
Clean, clear consommé is the new It dish being served at all the best dinner tables. RUSS PARSONS shares how to make the deceptively simple soup.