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A BURGER can often be a blank canvas to unleash a cook’s creativity.
In this day and age when people eat with their phones first, adapting and catering to new trends is a must. But preserving the traditionality of local fare is equally important, says Kanteen Mont Kiara owner Mei Ling.
LONG afternoon lunches catching up with loved ones is a good way to spend a Sunday.
PENANGITES of a certain vintage will remember the simple yet hearty treat known as Hainanese Chicken Chop.
CLASSIC concoctions do not need reinvention, just impeccable preparation.
MANGROVE snails or siput sedut cooked in gravy is a unique Malaysian delicacy.
LUNCHES that come with a breathtaking view in the heart of Kuala Lumpur are more often than not pricey but a new buffet venue, in town, gives diners savings to look forward to.
AFTERNOON tea, traditionally a British tradition that came about in the 1840s, was a time to have a small meal to stem the hunger before an evening meal.