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While plant-based meat was initially the domain of the West, the Covid-19 pandemic has accelerated the Asian growth and appetite for plant-based proteins.
GATHERING with friends or family has always been a mainstay during the holy month of Ramadan.
TOOTHSOME buttery sweet apam balik, golden brown on the outside with crushed peanuts and creamed corn filling is simply hard to resist.With its crisp edges, this Malaysian street snack is ideal at teatime and is especially good to satiate hunger pangs.
Dorsett Grand SubangEaster is just round the corner. To ensure that everyone has a safe and joyous celebration, the hotel’s pastry team has curated a selection of traditional must-haves. They are available for walk-in purchases and online orders (delivery or self-collect) from April 1 to 4. The menu offers hot cross buns, chocolate eggs, Easter cupcakes, chocolate bunny and carrot cake with bunny. Prices range from RM18 nett to RM80 nett (1/2kg cake). To order, call 03-5031 6060 or visit https://bit.ly/3d3jjUM
Home chef Peggy Tan’s deftness with Chinese vegetarian recipes is such a hit with her friends and family that she recently even decided to start sharing her dishes online.
Some families will begin the Lunar New Year with vegetarian meals, a purification ritual rooted in Buddhism.
FROM managing a whole team of cooks in a busy restaurant to single-handedly running a hawker stall, Ricky Goh is not one to retire contentedly.
Plastic waste can contaminate our food chain and affect our wellbeing, so do your part by reducing and reusing plastic.
Chef Amelia Ng’s Pan-seared Bidor Duck Breast is a dish to remember.