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FROM managing a whole team of cooks in a busy restaurant to single-handedly running a hawker stall, Ricky Goh is not one to retire contentedly.
Microgreens pack a punch when it comes to nutrient values and another plus point is they are easily grown within small spaces.
Robots that helped people survive and stay safe over the past year are touting their value at the tech industry’s annual extravaganza amid a pandemic which has given fresh momentum to the robotics sector.
Malaysian artist dives into the unfamiliar world of indigenous plants and trees in her illustrated book.
SAMBAL hijau better known as sambal ijo or sambal lado is a significant condiment in Indonesian cuisine.
'Growing up in Malaysia, I was exposed to a lot of strong, bold flavours,' says contestant Santhi Muniandy-Deisch.
PETALING JAYA: Their job description calls for rescuing leftovers and unsold food which are given to those who need it.From frozen meat to bread and pastries, buffet spreads and mixed rice, a social enterprise known as What a Waste (WaW) has been salvaging surplus food by repacking and giving them to the marginalised.
This exhibition in England retraces the history of the kitchens of Waddesdon Manor.