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Meet the 67yo uncle behind a ‘30sen lok lok’ hawker stall in Penang

Lee Koon Huat started his hawker stall in Butterworth in 1983. It's known simply as "30sen lok lok” because Lee has kept to this price for 33 years.

Botak Liquor Bar adds yet another dimension to Chocha Foodstore

Petaling Street's Chocha Foodstore, and its Botak Liquor Bar, are all about keeping it real with respect for history, local produce and collaboration.

Msia's 2017 Food and Society Con will focus on taste, cultural and culinary discovery

The second Food and Society Conference in Malaysia promises a multi-faceted programme, to appeal to academics, industry players and food-lovers alike.

From home baker to restaurant owner

Hemalatha Ranjithan's restaurant Aroma Village is a haven of favourite Malaysian dishes, and a repository of family recipes.

Triumphant homecoming for 'MasterChef Australia' winner Diana Chan!

MasterChef Australia Season 9 winner Diana Chan returned to Malaysia recently to meet the fans in her country of birth – and share a dessert recipe with us.

There's more to 'Brazilian rum' cachaça than just caipirinha cocktails

The makers of Yaguara Cachaça see a bright future ahead and are out to prove that there's more to the spirit than just making caipirinha cocktails,

Edible tales from Hong Kong

When Vicky Lau flew to Malaysia to cook for a small group of RHB’s top clientele, she brought her own special brand of gastronomic story-telling with her.

Buddha bowl-inspired lunch box offerings: Simplicity is key in the art of mindful eating

Simplicity is key in the art of mindful eating, as these Buddha bowl-inspired offerings will show.

Self-taught home cook pilot stays grounded in his family kitchen

Creating dishes with heart and the appeal of homecooking is what pilot Saravanakkumar Shanmugam looks forward to when he's flying all over the world.

This collection of Malaysian food stories is full of delicious heart

'The Food That Makes Us' is a look at Malaysia and its people - we are what we eat, what we cook, and how we serve.