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Cameras eat first: The growing relationship between Instagram and food

Instagram's increasingly more influential position in the food sphere has forced restaurant owners to change the way they present their food.

A different take on poke at Tail & Fin

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.

Dewakan makes it on Asia's 50 Best Restaurants list, the first Malaysian restaurant to do so

Dewakan is the first Malaysian restaurant to make it on Asia's 50 Best Restaurants list, since the awards inception in 2013.

Greener pastures abroad for Malaysian pastry chefs

Despite having won recognition and accolades, there is still no market for creativity for local pastry chefs, which is why many of them end up going abroad for better opportunities.

Good France gourmet fest returns to Malaysia this month

Good France, the world’s biggest French dinner, returns to Malaysia this month with 20 restaurants serving up a range of curated menus.

Former Gaggan sous chef Garima Arora is now the best female chef in Asia

Having worked at the renowned Gaggan, Garima Arora is now the best female chef in Asia and the first Indian woman to earn a Michelin star.

How iconic KL restaurant Sek Yuen has adapted over 70 years

Kuala Lumpur's iconic Sek Yuen restaurant is 70 years old, but the Malaysian eatery has continued to subtly adapt with the times while maintaining its traditional roots.

A sample of global Nobu meals at Nobu KL

For March 2019, diners at Nobu in Malaysia can sample the best Nobu dishes from around the world including kin medai bagna cauda with wasabi aioli soy cream, Hokkaido scallop and wagyu beef.

Parisian company turns used coffee grounds into mushrooms

A company in Paris has been converting 20,000 kg of used coffee grounds from cafes all over Paris into six tonnes of oyster mushrooms.

Curious Cook: The choices we think we have, part 2

In the second part of food columnist Chris Chan’s story on decision-making and choices, concepts like anchor prices and the decoy effect are explored.