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The columnist takes a break from researching Covid-19 to focus on the gastronomic highlights of the French region of Correze.
I WANT to give a shout-out to Rohani Jelani for her original recipe that I had modified with the addition of fresh basil into the mix.
The columnist examines the various ways people can mitigate their risks of being infected with Covid-19.
Our food supply systems are altering the profiles of infectious diseases, which is why the columnist believes that it is only a matter of time before another pandemic hits.
Steamed lobster dumpling topped with black caviar. Claw of Alaskan king crab wrapped in deep-fried bean curd sheets.
New menu featuring French and Mediterranean flavours highlights chef’s skills.
CLASSIC concoctions do not need reinvention, just impeccable preparation.
LUNCHES that come with a breathtaking view in the heart of Kuala Lumpur are more often than not pricey but a new buffet venue, in town, gives diners savings to look forward to.
CHEF Roberto Panariello believes that a good dish should have a balance of flavours and its ingredients kept minimal to allow the dish to shine.