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Food columnist Chris Chan examines the different types of laksa like curry laksa, laksa Johor and assam laksa as well as different kinds of laksa leaves.
Hong Kong celebrity chef and cookbook author Norma Chu is passionate about promoting home cooking as a quality lifestyle choice on her new TV series, 'DayDayCook'.
Gooddam isn't your run-of-the-mill Italian joint, no signore. The nine-month-old restaurant doesn't serve pizza or tiramisu, nor are these dishes missed at this establishment.
Today is the Chinese Mid-Autumn Festival, otherwise known as the Mooncake Festival. And since the moon is a prominent feature during this festival, I decided to have a little bit of fun with moon-related drinks and events this week.
Dr Eric Olmedo is spearheading a long-term effort, alongside others like David Neo, to get Peranakan culture recognised on the Unesco Intangible Cultural Heritage list.
The Peranakan Chinese culinary identity was forged based on the Nyonyas, the matriarchs of the homes. The Nyonya women developed their well-rounded culinary skills and hone recipes that then became tightly-guarded family secrets.
A farm in Tanjung Malim, Perak, has been able to successfully breed sturgeon fish and harvest its luxurious byproduct, caviar, in Malaysia.
Borneo in Bangsar highlights little-known ingredients like midin, janggut duyung (a seaweed high in collagen), terung Dayak (round eggplant grown by the Dayak people) and dabai (wild black tropical olives).
Jing Ze Contemporary Asian Restaurant is a hotbed of ideas and innovation spurred by the creativity of chef-owner Nicholas Scorpion, who serves up delicious fare like smoked black grouper, wagyu rump cap and more.
In the spirit of Mid-Autumn festive season, shoppers at Central i-City are in for a quadruple F's treat – 'Food and Fun with Family and Friends'.