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Grand Imperial Restaurant offers an interesting number of cold appetisers to whet the appetite – 25 to be exact.
The Oriental Group is on a mission to introduce the different dimensions of classic Chinese cuisine to the public while educating them on the cultural significance of selected dishes.
Chef challenges the norm to include fresh ideas in presenting Chinese dishes.
LAKSA is an interesting savoury treat as one dish differs from the other depending on its state of origin, making it a unique Malaysian flavour.
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.
KEEPING things interesting can be a struggle for any food and beverage business, especially with the treasure trove that is the Malaysian dining scene.
THE secret to any great noodle soup dish lies in the broth. A hearty broth will keep you coming back for more.
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.
DECORATED with botanical elements on a light green and turquoise background, a restaurant with casual indoor setting that comes with a touch of opulence is nowadays deemed Instagram-worthy, or Instagrammable.