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Curious Cook: We don’t know enough about what is in the food we eat
We eat a complex amalgamation of compounds/elements at every meal, and much of it may be considered as food “dark matter”.
Feast of decadent flavours
THE ubiquitous yee sang can be a good blank canvas to put a creative and fun spin on Chinese New Year festivities.
New project in Negri Sembilan shines a light on natural farming
An experimental field station in Kuala Pilah, Negri Sembilan aims to highlight the benefits of natural farming.
The Ulam School aims to shine a spotlight on Malaysian edible flora
The soon-to-be-launched Ulam School will be a virtual and physical repository of Malaysian edible flora.
The cloud kitchen model is gaining traction in Malaysia
Still in its infancy in Malaysia, cloud kitchens are now being viewed as cost-efficient models for F&B businesses.
Curious Cook: Age and Covid-19
The elderly have the highest Covid-19 mortality rates, but a diet rich in vitamin C, D and zinc can help boost the immune system of older people.
How established restaurants are coping with the abrupt transition from dine-in to delivery during the MCO
Popular local restaurants are struggling to adapt to the tectonic shift from dine-in to delivery and takeaway during these movement control order days.
New milk range helps in calcium absorption
IT IS important for us to consume calcium, but emphasis also needs to be given to calcium absorption.
Golden ‘mice’ yee sang to commemorate zodiac year
COMING up with creative ideas to jazz up the Chinese New Year delicacy of yee sang, is something chef James Ho spends a lot of time thinking about.
Food and restaurant trend predictions for 2020 from F&B experts
F&B experts offer their thoughts on 2020's biggest food, dining and restaurant trends.
