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As the annual Mid-Autumn Festival approaches, Casahana returns with another round of innovative and delectable mooncake creations for the season.
Demon chef Alvin Leung, whose restaurant Bo Innovation holds three Michelin stars, is set to open his own restaurant Fuhu Restaurant & Bar in Malaysia in collaboration with the Zouk Group.
Mezcal has a growing reputation among spirits connoisseurs worldwide, but it’s still relatively underappreciated here in 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.
Malaysian company Ento makes eco-friendly edible roasted crickets that are also completely local and require far less feed and land than commercial livestock.
Kek & Co's successful cake business was launched on Instagram in 2015 and has continued to be a success on the social media photo-sharing platform.
Good France, the world’s biggest French dinner, returns to Malaysia this month with 20 restaurants serving up a range of curated menus.
For March 2019, diners at Nobu in Malaysia can sample the best Nobu dishes from around the world including kin medai bagna cauda with wasabi aioli soy cream, Hokkaido scallop and wagyu beef.
Mortlach single malt whisky roars back to life with a new range of expressions.
Sarah Benjamin thinks that one should not be strict when it comes to concocting culinary pleasures. Leftovers develop their flavours the longer they are kept, she said. Instead of discarding them, “new meals” can be made – and this can help to curb food waste.