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Launching a new restaurant this turbulent year requires resilience and an ability to adapt, as these business owners quickly discovered.
Although local eateries expect the current conditional movement control order to affect business, they will be re-employing the useful skills they picked up from the first edition of the MCO.
Pasta Panas started as a stall in a mamak restaurant in USJ 9, Subang Jaya in 2016.
A GOOD sausage begins with good meat, says butcher and restaurateur Ho Kim Loon.
USING a wide selection of ingredients deemed healthy and nourishing, Malaysian chefs Yap Poh Weng and Chung Kuy Fai are cooking up a storm to bring the best of Macau to local diners.
WHEN the craving for seafood strikes, little else will do to fill that need.
Local artisanal ice-cream boutique Frozen has just launched a petai ice-cream!
Whether it's purchasing gift cards from popular restaurants or getting small eateries to join the #JomTapau movement, these are small ways you can ensure your favourite restaurant reopens after the MCO.
WHILE some restaurants may rely on customers’ favourites to sustain their business, others place importance on innovating dishes on the menu.