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The Covid-19 pandemic and MCO has resulted in F&B entrepreneurs being forced to adapt and innovate with the times.
THE tiki masks, sun lounger and staff dressed in colourful prints and lei necklaces lend a relaxed vibe to the Resort Cafe.
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.
Despite the new regulations in place, Malaysians are still eating out, albeit a little more cautiously than before.
IF YOU are a passionate home baker from Malaysia who wants to take your baking skills to the next level, find out how by signing up for the “Bake & Make with Kuali Bakers” entrepreneurs workshop.
The global pandemic has caused a shift in the eating patterns of many people in Europe.
Originally devised as an additional tool to survive the MCO, restaurant owners are realising that DIY cooking kits might have more staying power than they had first imagined.
Modern agricultural practices have severely affected the quality of soil and the nutrients in it.
The columnist examines cross-species diseases like coronavirus can occur because of new human consumption habits.