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The menu read “Roasted Farm Chicken Marinated with Ginger and Five Spices”.
THERE is no right or wrong when it comes to something as subjective as wine pairing as it boils down to personal taste.
CHICKEN rice is definitely one of the favourite, hearty meals for many Malaysians.
ANTICIPATING the needs and wants of customers is the cornerstone for any successful restaurant.
IT TOOK chef Chong Swee Chyuan a few nights of experimentation in the kitchen to come up with a Chinese menu to suit a selection of wines from Australia, New Zealand and Chile.
USHERING in the new year is often a happy occasion that involves people gathering to celebrate and lots of food.
Resident chef revamps menu to include fusion dishes with local taste.
HEARING the clinks of cups, one can easily mistake the sound for Christmas chimes echoing in the middle of the day during this jolly season.
EVERY Christmas, I look forward to the variety of delectable offerings at restaurants in the city.
IT’S time once again for turkey to be in the spotlight.