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Eat And Drink 30 Mar 2017 | 12:00 AM Premium

A selection of pork noodles to die for

WHAT is the most important element in a bowl of pork noodles? Some say the broth. Others point to the “spare parts” (a moniker for internal organs). Seasoned diners swear by the cubes of fried lard that come on the side.

Eat And Drink 14 Jul 2016 | 12:00 AM Premium

Fish head noodles full of flavour

HAVING soft rice noodles in a milky anchovy and chicken stock, flavoured with Chinese cooking wine and lightly deep-fried battered pieces of fish is a great way to start the morning.

Eat And Drink 02 Jun 2016 | 12:00 AM Premium

Dishing out Penang’s famous curry mee

DAVID Tan’s roots with Penang curry laksa runs very deep. The family’s 40-year-old recipe had supported his seven siblings when they were growing up in Penang