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The first Pakistani restaurant to earn a Michelin star is causing pride and joy in its homeland.
Khan's Indian Cuisine plates up delightful north Indian and south Indian fare like butter chicken, lamb briyani, chicken tikka zafrani, paneer tikka, mango lassi and pistachio kulfi.
Having closed his Michelin-starred restaurant in Singapore, Andre Chiang is set to open a Szechuan restaurant in Macau.
Front Line Chinese Cuisine serves up authentic Szechuanese, Shanghai, Hunan and Cantonese food like imitiation crab and Szechuan-style boiled fish in pickle cabbage and chilli soup. 7/10 The food is authentic and good The good: Authentic Chinese food The bad: Expect to be chastised if you’re a chopstick novice
Lucky Tora serves up classic Japanese food with local influences, like foie gras chee cheong fun, sashimi ceviche and Szechuan-style gyoza.
The brand new Namelaka Patisserie in Bangsar offers a selection of desserts like lemon, mandarin orange, apple, pear and passionfruit that look exactly like real fruits.
Experienced chefs Tan Kim Weng from W Hotel's Yen and Ric Teoh from Hilton PJ's Toh Yuen share CNY recipes and offer tips and tricks on how to nail each dish.
Unilever Food Solutions' range of easy-to-use products like lime powder, chicken stock and salted egg yolk powder continue to help chefs cope furing the hectic festive period.
Rue Ee serves up a delicious range of Chinese food, like its signature Teochew Shantou fish pot, stir-fried crabmeat with fresh milk and barbecued Iberico pork belly. 9/10 A spectacular selection of Chinese food The good: There is an experienced hand behind the food and it shows in every mouthful The bad: Parking can be a bit tough in the afternoons
Passionate Italian chef Stefano Criber serves up a litany of Italian food like seafood linguine, cold cuts, wild boar tagliatelle, pluma Iberico and tiramisu.