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Well stocked for seafood adventure
SABAHANS tend to have exacting standards when it comes to seafood as the Land Below the Wind is, after all, known for its bountiful treasures of the sea.
Opening a new restaurant in a pandemic
Launching a new restaurant this turbulent year requires resilience and an ability to adapt, as these business owners quickly discovered.
New project in Negri Sembilan shines a light on natural farming
An experimental field station in Kuala Pilah, Negri Sembilan aims to highlight the benefits of natural farming.
Curious Cook: Restaurants and Covid-19
The columnist analyses the risks associated with eating out amid a global pandemic.
Curious Cook: The real cost of food
Widespread food production across the planet is the driving force behind the current Covid-19 global pandemic and many other worrying pathogen transfers.
For the love of bread
WILD yeast, the invisible leavening agent, is transforming the lives of bread lovers.
Bringing the best of Macau to Malaysia
USING a wide selection of ingredients deemed healthy and nourishing, Malaysian chefs Yap Poh Weng and Chung Kuy Fai are cooking up a storm to bring the best of Macau to local diners.
The Ulam School aims to shine a spotlight on Malaysian edible flora
The soon-to-be-launched Ulam School will be a virtual and physical repository of Malaysian edible flora.
Juicy burgers to try out at KL hotel
New burger creations await fans at W XYZ in Kuala Lumpur.
