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Mortlach, the single malt Scotch known as the Beast of Dufftown, is back

Mortlach single malt whisky roars back to life with a new range of expressions.

Authentic Sarawakian food made by Sarawakians at Long Napir Kitchen

Long Napir Kitchen highlights some of Sarawak’s best gastronomic fare, like ikan terubuk masin, umai, mee belacan, Sarawak laksa, linut and luba laya.

Angostura bitters' sweet symphony with cocktail culture

Angostura bitters has been a part of the very foundation of the cocktail industry from the very beginning, says Daniyel Jones, global brand ambassador of the House of Angostura.

Delectable Italian food at Enoteca

Enoteca’s new executive chef Tomasso Gocze introduces a whole range of delectable Italian options like risoni, cold cuts, ravioli, cannelloni and Iberico pork neck. 8.5/10 A delicious array of Italian fare, buoyed by stand-out pasta dishes The good: The food is awe-mazing The bad: Prices are quite high

Sushi and sashimi reign supreme at Tsukiji No 8

Tsukiji No 8 sources fresh seafood from Japan’s famed Tsukiji market (now called Toyusu), like bluefin tuna, white tuna, octopus, salmon, sayori and shirako.

Eclectic meals from MasterChef Malaysia judge Johari Edrus

MasterChef Malaysia judge Johari Edrus serves up a range of eclectic flavour like lemongrass and kaffir lime tisane, mussels masak lemak and chocolate seafood pasta.

Keeping the art of homemade Indian spice mixes alive

Few people still make their own curry powders because commercial variants are so accessible, but these two homecooks still do.

Cielo: Western-style seafood served with a gorgeous view

Cielo KL doles out European-style seafood dishes like Akami tuna tartare, pan-seared scallop and abalone consomme with panoramic views of downtown Kuala Lumpur.

TV cooking show host uses leftover foods to create nutritious meals

Sarah Benjamin thinks that one should not be strict when it comes to concocting culinary pleasures. Leftovers develop their flavours the longer they are kept, she said. Instead of discarding them, “new meals” can be made – and this can help to curb food waste.

Sherry is making a comeback thanks to whisky and bartenders

Sherry used to be a category that was really big, but had been in decline since the 1970s. However, it has been making a comeback in recent years.