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MALAYSIA is a melting pot of cultures and traditions, and nowhere is this more apparent than in our food.
Chefs include their own family recipes in Eat-All-You-Can Selera Kampung spread.
The Zenith Hotels and Resorts is inviting guests to relish a variety of delicacies at Zenith Putrajaya and The Zenith Kuantan this Ramadan.
Menu reflects chefs’ ingenuity in reimagining familiar dishes.
FOR some living in peninsular Malaysia, dishes such as Pansoh Manok, Ikan Ampap Bajau and Sayur Midin Belacan Sarawak might sound unfamiliar.
The columnist takes a break from researching Covid-19 to focus on the gastronomic highlights of the French region of Correze.
Our food supply systems are altering the profiles of infectious diseases, which is why the columnist believes that it is only a matter of time before another pandemic hits.
LONG afternoon lunches catching up with loved ones is a good way to spend a Sunday.
CHEF Roberto Panariello believes that a good dish should have a balance of flavours and its ingredients kept minimal to allow the dish to shine.