author

Most Read
 Kenny Mah
Kenny Mah
 

Opinions

 

More

Hojū: post-workout protein reimagined with chai masala, collagen and curcumin. —Picture courtesy of Hojũ.

Recovery never tasted this good: How a dietitian-chef reimagined post-workout protein with chai masala, collagen and curcumin

Penang style ‘lor bak’ at Ben & Col Café. — Picture by CK Lim

Penang-style ‘lor bak’ and ‘cincaluk’ pork: Family recipes come alive at Ben & Col Café in Taman Universiti, PJ

Christmas Rum Fruitcake by Cake Tella. — Picture courtesy of Cake Tella

From spirited Christmas fruitcakes to Yuletide-kissed ‘kuih’, unwrap the season’s most tempting treats

Teatime at Golden Bread Station in Tengkera, Melaka with fried crullers and ‘tong sui’. — Picture by CK Lim

How Tengkera’s Golden Bread Station keeps teatime tradition alive in Melaka with freshly fried ‘yau char kwai’ and Cantonese ‘tong sui’

Vegecore brings Malaysian flavours to plant-based cuisine. — Picture courtesy of Vegecore

From mushroom ‘masak merah’ to vegan ‘sambal’, Vegecore brings Malaysian flavours to plant-based cuisine

Ari Roastery in Taman Desa: An intimate space for coffee, cakes and conversation. — Picture by CK Lim

The door you might miss: Rediscovering Taman Desa through coffee, cakes and conversation at Ari Roastery

Seremban’s iconic ‘siew bao’ at Siew Pow Master. — Picture by CK Lim

Follow the aroma of freshly baked buns to Seremban’s Siew Pow Master, where every golden pastry keeps the legacy going

A plate of Malaccan-style red yeast rice and honey glazed ‘char siew’, served atop rice with ‘siew yoke’, cabbage and omelette. — Picture by CK Lim

No gimmicks, just glaze: How Gu Zhao Wei keeps the tradition of Melaka’s red yeast rice ‘char siew’ alive

Increasingly, we care more and more about where these condiments come from and how they are made. — Picture courtesy of Shoyu Bros

How Malaysia’s artisanal sauce makers are reimagining flavour, one bottle at a time

Alyassa Kamal, founder of Surey! Thai Coconut Ice Cream. — Picture courtesy of Surey!

The architecture of flavour: How Surey! reimagines Thai coconut ice cream for Malaysian taste buds

A true ‘roti canai’ feast at Ah Koon Kopitiam in Melaka Raya. — Picture by CK Lim

A feast of ‘roti canai’ at Ah Koon Kopitiam in Melaka Raya, from indulgent ‘roti bom’ to a majestic ‘roti sarang burung’

Get a taste of Italy at home with this classic Neapolitan style pizza. — Picture by CK Lim

Get a taste of Italy at home with this classic Neapolitan style pizza, ready for the toppings of your dreams

It’s time for the ‘third coffee’ — Malaysian Liberica beans. — Picture courtesy of MY LIBERICA

When the world finally tasted Malaysian Liberica: The rise of the ‘third coffee’

Jason Loo achieved a 4th-place finish at the World Barista Championship 2025 in Milan; the highest ever for a Malaysian competitor.

The moment Malaysian coffee found its voice: How Jason Loo stirred our nation’s dreams on the world stage

Jars of kombucha being fermented. — Picture courtesy of Wonderbrew

Brewing balance: Three Malaysian makers on the rise of functional drinks like kombucha and prebiotic sodas

Bar Abong, Kota Kinabalu’s hidden haven for natural wines and bistro dining. — Picture courtesy of Bar Abong

Swapping tech for terroir, this Sabahan created Bar Abong, Kota Kinabalu’s hidden haven for natural wines and bistro dining

Fresh Prawn & Pork Wonton Noodles. — Picture by CK Lim

From ‘wantan’ noodles to curry fish balls, San Hao in Taman Desa serves Hong Kong in a bowl

At Crave Noodle in Melaka, a feast of noodles, soup and 'kopitiam' favourites -- Picture by CK Lim

At Crave Noodle in Melaka, every broth tells a story — especially their signature bowl with 12-year-old ‘Huadiao’ wine

Freshly fried ‘kap chung’, ‘ma geok’ and ‘yau char kwai’ from Yao Zha Go in Taman Desa. — Picture by CK Lim

‘Butterflies’ for breakfast? Track down the Yao Zha Go truck for the freshest ‘yau char kwai’ and ‘ma geok’ in Taman Desa

 

Just IN