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Eat/Drink
Eat-drink / 2d ago
For a bowl of ‘kai see hor fun’ and poached free range chicken made by a Chinese master chef, head to Cheras Taman Len Seng’s Restoran Sek Heong
Eat-drink / 18 May 2025
Foong Hew Whye and Chan Min See of Restaurant Jie on working at Robuchon au Dôme, ‘asam laksa’ and chicken rice, and the challenge of ‘borderless Chinese’ cuisine
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