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My Plant Deli makes a range of totally vegan cheese like mozzarella, brie, cheddar, gouda and cream cheese as well as vegan sausages and ice-cream.
Home cook Ellen Wong still makes the traditional Chinese food she learnt from her mother in the 1950s, like poached chicken, old cucumber soup and hairy gourd with glass noodles.
Via Pre KL serves up healthier Italian meals with reduced sugar, salt and oil like bruschetta, duck polpette, pasta and panna cotta.
Muslims in Malaysia bond over a light meal of moreh, used to describe the meal shared after the terawih prayers during Ramadan.
Erawan's former chef Korn is now at La Moon, where he turns out a delicious array of Thai food like laksa salad, sweet corn salad, beef green curry and papaya with egg.
Zoe in Bangsar, KL, offers an interesting array of global fare like khao sai, Thai duck omelette, lamb ragu paccheri and chocolate truffles, derived from well-travelled chef Zoe Rai's experiences around the world.
Home cook Raymond Ng constantly whips up home-cooked Chinese meals for his large extended family, including weekly dinners for his grandparents.
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.
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?