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RESPECT, honesty, discipline and creativity - these are the traits chef Zainurin Mohd Salleh believes are essential in mastering the art of Japanese cuisine.
BUTTER chicken is not the most ancient of Indian exports for it was invented in a Delhi restaurant in the 1950s. However, it is certainly one of the most appetising.
IT IS no secret that there is an art to cooking a scrumptious serving of mee goreng mamak.
THERE is perhaps no easier way to Malaysians’ hearts than through food.
MANY do not know that the first Thursday of every November is International Stout Day.
END-of-the-year festivities are upon us and there are many ways to celebrate with family and friends.
Maiden taste of nasi kerabu a delightful experience thanks to generous, flavourful toppings.
IKAN bakar or grilled fish is a comfort food for many Malaysians throughout the year.
NASI CAMPUR is undeniably popular among Malaysians, especially for lunch and dinner.