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THE aroma of ikan patin tempoyak evokes memories of chef Mohamad Yatim Supaat’s childhood as he remembers eating this Pahang favourite while growing up in Kuala Lumpur.
THOSE yearning for the nostalgia of breaking fast in a traditional kampung setting can look to Shook! at The Starhill Dining for its Selera Kampung Enak buffet.
WHAT gives prawns that bouncy texture so savoured by diners at Chinese restaurants? Some say sodium bicarbonate mixed in a brine of ice cold water does the trick.
The columnist analyses the risks associated with eating out amid a global pandemic.
FEW places incorporate local flavours in Western dishes well but one restaurant in Kota Damansara, Petaling Jaya, has figured out a way to combine both worlds and appeal to diners in the area.
The columnist takes a break from researching Covid-19 to focus on the gastronomic highlights of the French region of Correze.
The columnist examines the various ways people can mitigate their risks of being infected with Covid-19.
The global pandemic has caused a shift in the eating patterns of many people in Europe.