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Blackbyrd KL marks the maiden venture of Indonesia's Ismaya Group and serves up a range of elevated comfort food like wagyu beef satay, truffle tagliolini, mie goreng sambal matah and cavatelli escargot.
Curious Cook columnist Chris Chan talks about micromorts and the risks associated with various activities like eating, running and walking.
Local artisanal ceramic tableware producer Bendang Studio has become incredibly popular since its inception nearly 10 years ago and now makes tableware for local restaurants as well having Bendang Artisan, a retail space in KL.
Curious Cook columnist Chris Chan talks about the origins and evolution of seedless fruits like watermelons, oranges and grapes.
Extracted by hand without the aid of animals from the heart of the hot, harsh Libyan dessert, desert truffles are a hot commodity around the world.
Langit Collective collects and sells surplus rice produced by subsistence farmers in Long Semadoh, Sarawak, and sells it to consumers and chefs in Peninsula Malaysia.
With their recent win at the World Pastry Cup, Malaysian pastry chefs have undoubtedly proven that they are the world's best. But what’s next?
Having worked at the renowned Gaggan, Garima Arora is now the best female chef in Asia and the first Indian woman to earn a Michelin star.
Malaysia went on a fact-finding trip to France to discover how they carved out the world’s first food waste law.
Long Napir Kitchen highlights some of Sarawak’s best gastronomic fare, like ikan terubuk masin, umai, mee belacan, Sarawak laksa, linut and luba laya.