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This month's Cooking the Books offers something for all cooking abilities this month, from technically difficult choux pastry to simple and fresh sardine dishes from Provencal and exotic ways with tempeh (fermented soybean).
Simple, Levantine-inspired food like baklava, Moroccan spiced cauliflower, grilled halloumi and dukkah tiger prawns take centre stage at Ebb & Flow in Kuala Lumpur's Bangsar neighbourhood.
Kek & Co's successful cake business was launched on Instagram in 2015 and has continued to be a success on the social media photo-sharing platform.
Instagram's increasingly more influential position in the food sphere has forced restaurant owners to change the way they present their food.
Two friends have planted 52 durian varieties on a Bangi golf course, in the hopes of preserving rare durian species and creating a durian museum of sorts.
Husband-and-wife team Joon Yee and Im Cheah of Bacon It make all sorts of bacon-laced food like bacon popcorn, bacon cupcakes and even bacon ice-cream.
Rata serves up interesting versions of modern Malaysian food like coconut lamb skewers, salted egg crispy soft shell crab, wok-fried pan mee with tuna and mutton fried rice. 8/10 Interesting, well-thought out modern Malaysian food The good: The food is distinctly Malaysian and full of flavour The bad: Parking is horrible here on weekday afternoons
They're not much to look at, but people queued for two hours to get Burgers Never Say Die at a pop-up in Los Angeles. Now it's opening a bricks-and-mortar restaurant.
A group of friends share their passion for cooking, baking and other activities with regular themed potlucks, where they cook up dishes like assam prawns, rendang, nasi kerabu, Vietnamese spring rolls, cakes and sandwiches.
The first ever Bangi Golf Resort Durian Festival & Awards 2018 revealed the winners of the country’s best durian varietals like Musang King, D24, Tekka, Black Thorn and D13.