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VARIETY is the spice of life, as the saying goes.
New menu featuring French and Mediterranean flavours highlights chef’s skills.
CLAD in a shiny coat of burgundy glaze, a braised beef cheek stole the show in this year’s spring menu.
NASI lemak is regarded as a favourite dish among Malaysians.
WHILE some restaurants may rely on customers’ favourites to sustain their business, others place importance on innovating dishes on the menu.
EXPECTING to be assaulted by the bold, spicy and numbing flavours of Sichuan food is a reason why some shy away from the cuisine.
Bringing out best of Japanese ingredients with French cooking method.
FIVE new dishes await diners at Zuan Yuan Chinese Restaurant this month.
MENTION dim sum and the first drink that comes to mind which complements it, is Chinese tea.
A BURGER can often be a blank canvas to unleash a cook’s creativity.