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Indian delights in Hartamas
By Eu Hooi Khaw
KUALA LUMPUR, Sept 4 — First, the chutney for the pappadams already bowled us over. There were fine pieces of French beans, carrot and bittergourd, chilli, garlic, ginger and ... Read More
Breaking fast with a Chinese feast
By Eu Hooi Khaw
PETALING JAYA, Aug 28 — The flat translucent noodles or “fun pei” heaped with shredded roast duck, and drizzled with a special sauce and chilli oil made a delightful appetizer at ... Read More
Farmerie says global cuisine should be focused
NEW YORK, Aug 24 — American chef Brad Farmerie believes global cuisine should be reinterpretations of dishes from around the world, not a hodgepodge of ingredients thrown ... Read MoreClosed-door eateries lure adventurous diners
BUENOS AIRES, Aug 24 — Imagine a dinner party with complete strangers.That is the concept behind closed-door restaurants, luring adventurous diners from Buenos Aires to Berlin and ... Read More
How do you like your crabs. Try Tanka style!
By Eu Hooi Khaw
KUALA LUMPUR, Aug 21 — I once stood in front of the Excelsior Hotel in Causeway Bay, Hong Kong, many years ago, waiting to go to the night market down the road. SuddenIy in the ... Read More
GEORGE TOWN, Sept 7 — There have been many comments made about wastage in buffets, and whilst I agree with most of them generally, I do see their necessity, especially when it comes to breaking fast for our Muslim friends this holy month of Ramadan.Apart from a large choice of nourishing dates, sweet Air Bandung, gentle Bubur Lambur and ... Read More
The popular Nasi Bojari at Traders Hotel, adapted to suit local taste, September 7, 2010. Read More
Decadence begins at… brunch!
By Eu Hooi Khaw
KUALA LUMPUR, Aug 14 — At the first sip of the well-chilled, glorious GH Mumm champagne, we all wished we could have champagne for breakfast every day.We went on to have more at ... Read More
What’s in this bottle of bubbly? A whole lot of history
KUALA LUMPUR, Aug 14 — GH Mumm is now the champagne of choice at Prego, Westin Kuala Lumpur. This French champagne, even from 200 years ago, was the preferred drink of French ... Read More
With Ramadan, bubur lambuk is back
By Melissa Zavier
AUGUST 11 — The first day of Ramadan and hundreds have already started queuing at the Masjid Jamek Kampung Baru, not so much for prayers but for its famous bubur lambuk or rice ... Read More
Getting up to some delicious monkey business
By Helen Ong
GEORGE TOWN, Aug 11 — Since the closure of the Mutiara Beach Resort in Teluk Bahang a few years ago, there hasn’t really been much to entice me to drive all the way there in the ... Read More
More Articles
- Duo freshens up Italian-American favourites
- Italian treat for all the senses
- It’s all about rice at D’Cengkih
- Iron Chef Symon shares tips to cook like a pro
- A slice of the moon
- Ready for some luxe dimsum?
- A great sampling of Malay food at Sambal Hijau
- It’s great eating — or dining — in Penang
- A delightful feast awaits at Uncle Prawn
- Japan’s geisha beer garden opens
- Chinese city aims to become next gourmet hotspot
- Top five restaurants in Bangkok
- Winemaker recreates fruity Spain, chunky Argentina
- Why Asians don’t think pink
- Shaping her future, one cupcake at a time
- An Italian winner in downtown KL
- Australian scientists develop the perfect prawn
- A taste of ol’ England
- Rich with culinary surprises
- From truffles to caviar, fancy foods tempt US consumers
- Enter the Dragon-i
- Double-boiled, braised, deep fried… it’s all here in this seafood garden
- China celebrates World Cup with cold beer
- In Italy, a university for Slow Food gastronomes
- Festival to help public toast Hong Kong’s love affair with wine
- Sake is hot, even when served cold
- Feast like a king
- Nothing like Mama’s home-cooked food
- Really ‘tastes [looks and feels] like chicken’
- A bluffers guide to South African food
- American chef takes lessons from European markets
- European chefs gather for Bocuse cook-out
- Share your sandwich with the world
- Crafted for (almost) every taste
- Ferran Adria to open new eatery in Barcelona
- Cooking simplified with Food Mob
- Beirut poised for gastronomical explosion
- Sigi’s is back!
- Power to the toon: Subway to change cheese layering
- A nice bowl of beef noodles, Seremban style
- French culinary adventure in your kitchen
- Old becomes new at New Formosa
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