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Malaysia's first caviar brand, T'lur Caviar, is 100% local luxury

A farm in Tanjung Malim, Perak, has been able to successfully breed sturgeon fish and harvest its luxurious byproduct, caviar, in Malaysia.

Eating Out: Aliyaa stays true to its Sri Lankan culinary heritage

Aliyaa remains true to its Sri Lankan culinary heritage with a new range of Sri Lankan fare like puttu kothu, nandu poriyal, Point Pedro vadai and amma's crab curry.

Fjord to fork: The tale of the Norwegian fjord trout

The Norwegian fjord trout grows in Norway's cold fjordlands and is a very popular fish in Malaysia, as Malaysia is one of the top 10 trout export markets.

Hearty Chinese food at Fat Fook Inn

Fat Fook Inn serves up a range of hearty, sumptuous Chinese fare like pork lard rice, pork belly with salted fish, Hokkien noodles and sweet and sour pork.

Food trends in Malaysia show Malaysians are more health-conscious

Malaysian food trends show that locals are getting more health-conscious and discerning, opting for healthier meals like oats and cheese.

Curious Cook: How seedless fruits came to be

Curious Cook columnist Chris Chan talks about the origins and evolution of seedless fruits like watermelons, oranges and grapes.

Irish whiskey, the pot of liquid gold at the end of the rainbow

Today, Irish whiskey is one of the fastest growing spirit categories in the world, and Jameson is at the forefront of that global growth.

How Malaysian pastry chefs became the best in the world

With their recent win at the World Pastry Cup, Malaysian pastry chefs have undoubtedly proven that they are the world's best. But what’s next?

Parisian company turns used coffee grounds into mushrooms

A company in Paris has been converting 20,000 kg of used coffee grounds from cafes all over Paris into six tonnes of oyster mushrooms.

Budding durian museum planned on Bangi golf course

Two friends have planted 52 durian varieties on a Bangi golf course, in the hopes of preserving rare durian species and creating a durian museum of sorts.