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My Plant Deli makes a range of totally vegan cheese like mozzarella, brie, cheddar, gouda and cream cheese as well as vegan sausages and ice-cream.
Pebble offers a range of international burgers with flavours inspired by cuisines around the world, like the mala burger and crispy chicken rendang burger.
Is Durian Whisky actually whisky? If not, what is it? And what connection could it have with the Malaysia-made durian liqueur Dorian-Inside?
Dads Henry Kok and Glenn Nunis are both talented home cooks who cook dishes like assam fish, deep-fried prawns with lemon curd sauce, chicken pongtey and prawn pineapple curry every day for their families.
Kuala Lumpur’s biggest whisky and spirits tasting event, WhiskyPLUS 2019, is returning for a second year this Saturday (June 15), at the Pavilion Hotel by Banyan Tree, and promises to be one of Malaysia's best spirits-related events.
While Myanmar has been a rice-eating nation for decades now, the government is trying to change this with a five-year nutrition plan aimed at introducing healthier diets.
Malaysian food trends show that locals are getting more health-conscious and discerning, opting for healthier meals like oats and cheese.
Curious Cook columnist Chris Chan talks about the origins and evolution of seedless fruits like watermelons, oranges and grapes.
Langit Collective collects and sells surplus rice produced by subsistence farmers in Long Semadoh, Sarawak, and sells it to consumers and chefs in Peninsula Malaysia.
Malaysian ice cream producers like Pun's Ice Cream, Minus 4 Degrees and Eat Calli are gaining traction for catering to local tastes with coconut, durian and Haw flakes ice cream.