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Chef’s attention to detail shines in elegant degustation menu.
For taste buds accustomed to the usual marinara or tomato-based sauces, an Asian twist in an Italian ravioli is indeed a pleasant surprise.
TO give diners a taste of fresh seafood, a 32kg maguro worth RM10,000 from Japan was prepared at the Tokyo for Tokyo Tourism Seminar 2019 at Tsukiji No 8 in Wisma Lim Foo Yong, Kuala Lumpur.
COMBINING traditions with creativity, Zhonghua Gourmet Restaurant in Cititel Penang has been tempting taste buds for almost two decades with superb Cantonese cuisine and dim sum.
IN a nod to the place where he started his career, chef Tommy Choong Chan Hoo has created a special menu of Hong Kong-inspired Chinese dishes for Malaysians to indulge in.
A RESTAURANT that serves deep fried sea cucumbers with mung bean soup or tau suan for dessert, tells a lot about the owner and the dedication that has gone into the research and development of ingredients used in the menu.
The Oriental Group is on a mission to introduce the different dimensions of classic Chinese cuisine to the public while educating them on the cultural significance of selected dishes.
Chef challenges the norm to include fresh ideas in presenting Chinese dishes.
From the rich history to the splendid architecture, Seville is home to beautiful and passionate flamenco dance.
Every Malaysian can speak Bahasa Malaysia as it is the national language but not everyone can communicate in English and Mandarin. But the scenario is gradually changing as more children of other communities are enrolled in schools that teach the two additional languages alongside BM.