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Community 08 Sep 2006 | 12:00 AM

Dutch white asparagus

Until Sept 31, Chalet at Hotel Equatorial Kuala Lumpur is serving fresh white asparagus specially flown in from Holland. It is available for lunch and dinner at RM35++ per portion. For reservations, call 03-2161 7777 ext 8333.

Education 03 Sep 2006 | 12:00 AM

Young chefs come up with creative dishes

JESSIE Sui Sze Sze and Cheah Wen Hsin ofTaylor's College School of Hospitality andTourism (TCHT) did the school proud whenthey won first and third place respectively atthe Young Chefs Challenge recently.

Community 31 Aug 2006 | 12:00 AM

Cake for coffee lovers

Treat yourself to Irish Coffee Cake at The Benteng at Quality Hotel City Centre Kuala Lumpur.

Community 22 Aug 2006 | 12:00 AM

Cookies for all occasions

Cookiee lovers should make a beeline to Berisi Lounge at The Legend Hotel, Kuala Lumpur.

Community 26 Jul 2006 | 12:00 AM

Filled with seafood goodies

GRAB some Money Bags the next time you are at the Piano Lounge, Sheraton Subang Hotel Towers.

Community 17 Jul 2006 | 12:00 AM

All the way from the Mediterranean

In July, Checkers Café, Dorsett regency Kuala Lumpur pays tribute to Mediterranean cuisine.

Community 15 Jul 2006 | 12:00 AM

Coffee flavour

Need a caffeine fix? Try Mocha Dome Cake, July's special atPalm Terrace Coffeehouse of Holiday Villa Subang, Hotel Suites.

Lifestyle 24 Jun 2006 | 12:00 AM

Prized seafood cache

AquaMarine is a step up from the regular hotel coffee house concept in that it zooms in on seafood specialities. Floor to ceiling glass walls flank both sides of the outlet, giving it a bright and airy feel. Modern, stylised accents of polished glass, marble and wood, sparkling aquariums filled with colourful fish and coral, and a cascading waterfall at the I>al fresco/Iseating area evoke a languorous, resort-like ambience.

Community 09 Jun 2006 | 12:00 AM

Oysters at the Bar

Oysters prepared in different cooking styles are available at Tapas The Oyster Bar until June 16. The oysters come either grilled, baked, gratinated or fried and used in soups, flambe with cognac or made into dumplings to be cooked with chicken broth.

Community 18 May 2006 | 12:00 AM

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