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Classic dishes are at the heart of this home cook's Chinese New Year feast.
Tradition is at the heart of Angie Tay's old-fashioned Chinese New Year spread.
THERE will be two roasted turkeys — one dressed in traditional sage-and-chestnut stuffing, the other will blaze a red trail in tandoori masala and decked top to toe in cumin seeds.
Holiday menus feature masterful creations and bold flavour combinations.
RESPECT, honesty, discipline and creativity - these are the traits chef Zainurin Mohd Salleh believes are essential in mastering the art of Japanese cuisine.
ONE can expect authentic Thai cuisine from chef Somkid Ketkaew who gives attention to quality when cooking for diners.
A NAME synonymous with food seasoning, Ajinomoto (Malaysia) Bhd has come up with a new all-in-one seasoning called Rasa Sifu.
A RESTAURANT that serves deep fried sea cucumbers with mung bean soup or tau suan for dessert, tells a lot about the owner and the dedication that has gone into the research and development of ingredients used in the menu.
CHEF Takashi Kimura’s specially curated Japanese-French fusion menu during the Rhone and Provence Speciality Food Festival took diners on an extraordinary culinary journey.
COFFEE is the sole reason the mornings are bearable for some people, while for the sleep deprived, it is a saviour.