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Warming dessert with floral touch
Tang yuan is often associated with the winter solstice, but it is also eaten during other Chinese celebrations such as weddings, birthdays and the Lunar New Year.
Personal chefs are in demand now with diners looking for curated meals
Personal chefs are gaining traction in Malaysia, as more and more people are wary of eating out and are looking for unique options at home
Meaty dishes for discerning palates
A GOOD sausage begins with good meat, says butcher and restaurateur Ho Kim Loon.
Satisfying night out with burgers
IT WAS an irresistibly “moo-ving” invitation to an evening of indulgence. Of good ol’ gourmet burgers and fries with savoury dips on the side.
Matambre and bavette tantalise taste buds in KL restaurant
TRAVELLING overseas may be off-limits right now but there is nothing to stop imported products from journeying our way.
Australia’s Lenswood Pink Lady apples arrive at KLCC
LENSWOOD Pink Lady apples make their grand debut at Isetan KLCC Foodmarket as part of the 7th Tasty Australia food fair.
Curious Cook: The wonders of the French region of Correze
The columnist takes a break from researching Covid-19 to focus on the gastronomic highlights of the French region of Correze.
Rosemary focaccia delight
I WANT to give a shout-out to Rohani Jelani for her original recipe that I had modified with the addition of fresh basil into the mix.
Enjoy tasty sweet treats in style
HOTEL Equatorial Penang is ringing in the Mid-Autumn Festival in a grand style with authentic mooncakes that are exquisite both in flavour and presentation.
Exquisite omakase makes a comeback
Most people stand by the saying: “If it ain’t broke, don’t fix it.” Restaurateurs and chefs are no exception.
