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KL's Kikubari to do Peruvian-Japanese dinner with Tono, the only cevicheria in Asia

KL's Kikubari will be doing a four-hands Japanese-Peruvian dinner with Singaporean cevicheria Tono on 30 July, featuring the freshest ingredients from Peru and Japan.

Rice-mad Myanmar eyes healthier diet

While Myanmar has been a rice-eating nation for decades now, the government is trying to change this with a five-year nutrition plan aimed at introducing healthier diets.

Curious Cook: Glyphosate, the free stuff we do not really want

Curious Cook columnist Chris Chan examines health concerns surrounding glyphosate, a component of herbicides used in most vineyards and commercial farms.

A good cup of coffee starts with crafting the best bean

From the forested mountains of Sumatra to the highland vales of Nicaragua, Nespresso has formed a partnership with local farming experts and embarked on a mission to test innovative and demanding farming practices, all with the goal of crafting incredible new coffee aromas and tastes.

What would you name a beer made from 'toilet' water?

A couple of breweries in Idaho have produced beer from recycled wastewater, and their problem is coming up with names that will not put customers off.

Part of Malaysian history, heritage for 126 years

From the time of British Malaya, Ayam Brand has continually kept its roots in the country.

The top 5 durians in Malaysia and where to find them

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.

What do waiters really think about you

Restaurant servers dish on customers’ ordering habits and reveal who irritates them, how often they get stiffed out of a tip and what they think of 'special' diets.

Tracing the origins of bak kut teh

Bak kut teh has a halal Chinese twin in niu pai. Unscrambling their symbols unfurls their tonifying goodness to the Chinese on both sides of the South China Sea, between Quanzhou and Port Klang. But who invented it?

Curious Cook: Vegetarianism and other dietary tales, Part 3

This issue explores the almost existential question of why we eat, and why milk is essential to infants but bad news for adults; lacto-vegetarians, take note.