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Alternative desserts are hitting that sweet spot
Some local F&B entrepreneurs are heeding the growing clarion call for reduced sugar, gluten-free sweet treats.
Changing the way we read
As 2014 dawns on us, the writer reflects how digital e-book technology has changed the way we read and publish.
The cloud kitchen model is gaining traction in Malaysia
Still in its infancy in Malaysia, cloud kitchens are now being viewed as cost-efficient models for F&B businesses.
Nadodi's inventive young chef offers new takes on South Indian cuisine
An inventive young chef draws on his childhood memories to present his refined interpretation of a cuisine overlooked in fine dining.
A quiet but certain end of Mahathirism
It was April 2009 and an air of optimism captured Malaysia. We were on the cusp of only the 6th leadership change our country has witnessed in over 50 years.
A window closes
How a club performs in the transfer market is getting to be as important as how it does on the field.
The potential impact of GST
There are certainties and uncertainties that will arise from the introduction of the Goods & Services Tax (GST).
Dash of confidence does the trick
Chef challenges the norm to include fresh ideas in presenting Chinese dishes.
Creamy golden durian delight
UNLESS you are a durian purist who only believes in eating durian in its natural form and abhor any confectionery made with durian, you’ll love durian crepe.
Tapas for anytime of day
WHILE the line “It’s 5 o’clock somewhere” (from a song of that title) is uttered often enough, there should be one that says “It’s tapas time somewhere” because this beloved bite-sized food can be enjoyed any time of day.
