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Eat/Drink
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Little golden treats await at Orito in Sri Hartamas, from yuzu-lemon-lime choux to chocolate and hazelnut babkas
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Red light, green cash: 'Squid Game' helps revive Indonesian cafe
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Phase four takeaway: Hit up Damansara Uptown's Restoran Say Yes Cafe for delicious 'pulut ayam rendang' and 'nasi lemak ayam goreng berempah'
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Rich, creamy and full of umami – this ‘tagliatelle hotate’ will have you craving seconds
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Former deejay starts Malay cuisine restaurant in Penang as an ode to traditional family recipes
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New cocoa fruit drink to make hot chocolate a has bean
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Phase three takeaway: Enjoy juicy, well marinated satay from PJ Section 14's Gerai Nora Sate Kajang
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How breakfast burritos fuelled my hike to Heaven’s Lake in Patagonia
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Phase Three takeaway: Crunch down on these crispy 'cucur udang' from this stall in front of Kota Damansara's Restoran Big Family
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French blue cheese makers see red over nutrition labelling
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Beyond ‘thunder tea’, TJ Lei Cha offers traditional Hepo Hakka delights for ‘a taste of home’
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Sweet taste of ‘Squid Game’ success for South Korean candy couple
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Phase Three takeaway: PJ Sea Park's Ipoh Mali Lai Fun is now at SS2 Chow Yang Kopitiam
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How Danish gastronomy reached dizzying heights
More News
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Snow white and raspberry red: A dessert fit for a fairy tale princess
KUALA LUMPUR, Oct 10 — Fairy tales have a way of beguiling us, pulling us deeper and deeper into their narratives and (sometimes) terrible tropes. Yet fairy tales also keep us...
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Grapes of change: French wines adapt to global warming
BORDEAUX, Oct 10 — In France’s storied Bordeaux wine region, an experiment aimed at helping some of the world’s best-loved tipples to weather the ravages of climate change...
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This recipe from 'Squid Game' has gone viral on TikTok
LOS ANGELES, Oct 9 ― It's your turn to play! The hit Netflix series Squid Game has been fertile ground for TikTok users looking for ideas this week. One of the most stressful...
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Japanese scientists work up an appetite for lab-grown Wagyu beef
TOKYO, Oct 8 — Japan’s famed Wagyu beef, a delicacy that can cost more than US$200 (RM836) a pound at some top restaurants, could become much more affordable in the form of a...
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Phase Three takeaway: Head to this weekend 'kuih' stall at KL's Overseas Union Garden morning market for 'lor mai chee' made on the spot
KUALA LUMPUR, Oct 8 — The early bird gets to eat probably the best lor mai chee in the Klang Valley. That's how I ended up driving to Overseas Union Garden on Sunday morning...
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Riverside restaurant makes waves in Thailand as flood dining goes viral
NONTHABURI, Oct 7 — Riverside restaurant owner Titiporn Jutimanon was convinced a bout of flooding in Thailand could be the end of a business already struggling from the...
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Nestle to trial plant-based eggs and shrimp
ZURICH, Oct 7 — Nestle is offering plant-based alternatives to eggs and shrimp as the Swiss food giant expands its menu in the growing vegan market, the company said today....
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Autumn, again: A time for apple pies, cinnamon doughnuts and strong black coffee in Japan
TOKYO, Oct 7 — Autumn isn’t always the colour of fire. The tree tops aren’t always aflame. Depending on where you are in Japan as summer fades away, the leaves might be a...
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Phase Three takeaway: Get all sorts of East M'sia goodies like Foochow fried braised noodles from Puchong's East Corner Restaurant
PUCHONG, Oct 6 — I had heard of East Corner Restaurant from a friend who was missing her hometown eats. What grabbed my interest was the fact they sold all sorts of East...
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How PJ’s The Swimming Cow is making ‘sous vide’ sense
PETALING JAYA, Oct 5 — With a name like The Swimming Cow, one might wonder if the business offers aquatic lessons for cattle. (Imagine herds of Holsteins, paddling in...
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Phase Three takeaway: Enjoy this thick, fragrant curry mee from PJ Kota Damansara's Woltter Restaurant & Cafe
PETALING JAYA, Oct 4 — I've been on the search for curry mee. It's been an uphill task as many have been tried and not many passed. Hence I was surprised to discover this...
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How you can turn the odds and ends in your pantry into this ‘fried rice surprise’
KUALA LUMPUR, Oct 2 — We might fantasise about having a tidy and uncluttered home, free from detritus. The way Marie Kondo might envision it as she exhorts her followers to keep...
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Phase Three delivery: Feast at home on authentic Dong Bei and Sichuan dishes from PJ Bandar Utama's Chef Jiang
PETALING JAYA, Oct 1 – I have always had a soft spot for authentic Chinese food especially Dong Bei and Sichuan cuisine. Hence when I saw Chef Jiang's food offerings on MY Food...
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Egg-citing Thailand: From Michelin-starred crab omelettes to golden thread nets
BANGKOK, Sept 30 — When one is still at home most of the time, as I am, finding new ways to cook can be a matter of rejoicing or despair. There is only that much food delivery...
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Phase Two takeaway: Damansara Jaya's The Bons Cafe serves up a delicious 'mee rebus' and homemade pies
PETALING JAYA, Sept 29 — If you lived around Damansara Jaya many years ago, you would be familiar with Bon Bon's Bakery Cafe that was popular in the 1990s. The cafe was well...
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For ‘dai chow’ fare with an artisanal touch, PJ's Fifty Tales will have you revelling in nostalgic flavours
PETALING JAYA, Sept 28 — Smoky, caramelised char siu with a sticky in-house glaze; mee ulam tossed in budu and lacto-fermented chilli; and juicy wontons — each dumpling...
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Café Joyeux is a coffee shop with a social conscience (VIDEO)
PARIS, Sept 27 — Antoine, Mathilde, Julia and Aymeric work at Café Joyeux in Paris. And like 80 per cent of the employees of this establishment, they have a mental or cognitive...
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Phase Two takeaway: Enjoy this delicate fragrant prawn mee from KL Taman OUG's Restoran Joo Hing
KUALA LUMPUR, Sept 27 — When it comes to prawn mee, you get a wide spectrum of flavours when it comes to its broth. Some prefer it dark brown and incredibly robust with prawn...
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Set your taste buds aflame with this fiery ‘Pompeii pasta’
KUALA LUMPUR, Sept 26 — When bored, we often go looking for new things. New experiences to keep us transfixed. This is something social media apps understand all too well,...