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French chef Paul Pairet was in Kuala Lumpur to give a seminar at Taylor’s Culinary Institute. —Picture by Choo Choy May

Paul Pairet, the genius behind Shanghai’s Ultraviolet, talks about creativity and how to hone it

A ‘kopitiam’ breakfast at Ah Sheng Pork Noodles. — Picture by CK Lim

Experience breakfast bliss at Ah Sheng Pork Noodles in Kajang with tender offal and soul-soothing broth

At Mansion Cuisine by Jingyan, Peking duck is served three ways, one of which is the traditional carving that yields 108 slices. — Picture by Ethan Lau

Capital cuisine: Three Beijing restaurants bringing China’s regional cuisines to Beijing’s fine dining tables

BBQ Chicken Pizza eaten at the restaurant is dominated by the sweet tasting sauce. — Picture by Lee Khang Yi

Battle for your fast food pizza money: New contender Little Caesars Pizza makes a solid debut at Damansara Utama

Traditional ‘ang ku kuih’ by KuihMe — Picture courtesy of KuihMe

From hotel kitchens to heritage ‘kuih’: Why this former pastry chef is championing handmade ‘ang ku kuih’ and ‘bak chang’

Miyolon Ensambiyan (left) is a celebration of both sea and land with shimaji, sea grapes, ‘kulim’ and ‘kemangi’. Pansuh (right) is a riff on ‘ayam pansuh’ where chicken is cooked in bamboo. Here it is a chicken mousse with ‘tuhau’ and ‘lihing’ — Pictures by Jonathan Ooi

How one dinner in Petaling Jaya showed me my ignorance and bias about Sabah

Wake up your sleepy body with this bowl of slightly sweet chicken broth laced with rice wine and served with three fresh prawns, the rarely seen ‘remis’ clams and fish paste. — Picture by Lee Khang Yi

The early bird catches this top notch bowl of seafood noodles at Kopitiam 818 Restaurant in Taman Sri Bintang, Kepong

Beijing’s fine dining landscape is fast evolving, and these two restaurants are pushing the boundaries further than most. — Picture courtesy of Old Tower

Capital cuisine: Two Beijing restaurants pushing the boundaries of modern Chinese fine dining

Hakka mee with braised pork trotters. — Picture by CK Lim

Cheras Batu 11’s hidden Hakka mee treasure: Rich and gelatinous, these braised pork trotters noodles are worth the hunt

Two fillets of barramundi, steak-cut chips, a decent salad and a tartar sauce that is, without question, too sweet. — Picture by Ethan Lau

Scarborough Fish & Chips in Tanjung Rhu, Langkawi: Great fish and chips and the best seat on the beach

Shazana Shukor and her husband Nurudin Mohamad, co-founders of Manis by WildFlour in Shah Alam. — Picture courtesy of Manis by WildFlour

From ‘pulut hitam’ cheese tart to ‘kacang tumbuk’ bundt, homegrown bakes shine at Manis by WildFlour in Shah Alam

Mo:Mo is definitely the poster child of Nepalese cuisine and these half-moon-shaped dumplings are wonderful bites with the spices and the mildly spicy dip. — Picture by Lee Khang Yi

Bangsar’s Cafe de Tukche will transport you to Nepal with its Thakali Thali set and Mo:Mo

Matcha Dol Bing combines matcha flavours with soft cooked red beans. — Picture by Lee Khang Yi

For a cool, not too sweet treat, visit The Five’s Jogak Bingsu, Damansara Heights