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Chef challenges the norm to include fresh ideas in presenting Chinese dishes.
UNLESS you are a durian purist who only believes in eating durian in its natural form and abhor any confectionery made with durian, you’ll love durian crepe.
A RESTAURANT that serves deep fried sea cucumbers with mung bean soup or tau suan for dessert, tells a lot about the owner and the dedication that has gone into the research and development of ingredients used in the menu.
NASI ayam penyet may have its origins in Indonesia, but it is a popular dish in Malaysia, especially among the Malay community.
Highlighting goodness of giant mud crabs and French crabs in dining promotion.
Mango and durian versions of sweet treat attract customers to Wangsa Maju stall.
Some local F&B entrepreneurs are heeding the growing clarion call for reduced sugar, gluten-free sweet treats.