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Despite having won recognition and accolades, there is still no market for creativity for local pastry chefs, which is why many of them end up going abroad for better opportunities.
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.
Curious Kitchen serves up seriously good food, underscored by the eatery's signature top-grade Iberico pork.
Khan's Indian Cuisine plates up delightful north Indian and south Indian fare like butter chicken, lamb briyani, chicken tikka zafrani, paneer tikka, mango lassi and pistachio kulfi.
Chez Gaston serves up good, wallet-friendly French food like escargot, fish soup, pates, cheese platters, wild boar stew and chocolate mousse.
Chuck Two Sons delivers true-blue Peranakan food, derived from family recipes like crab laksa, Nyonya eggplant, pork kapitan, lobak, inche kabin and tau yew bak.
Skive serves up a delicious selection of local and international fare like shakshouka, tacos, burgers, laksa and a spell-binding range of cakes and pastries like vadai soda bread, lemon cheesecake and Belgian chocolate mousse cake.
The canoe-shaped Georgian cheese bread is a serious rival to cheese pizza, and there’s a lot more to khachapuri than the cheesy dreamboat.
Pop-up restaurant Wau Dining serves up some pretty good Malay food tucked inside a bar.
Chef Mohamad Zaidi’s mother was an excellent cook who made great Kedah-style Malay food and cooked for the Kedah royal family. Zaidi now makes her recipes like ayam masak kunyit kering, mee rebus, daging merah and gulai Siam.