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Traders Hotel Kuala Lumpur embraces the spirit of authentic kampung fare this season, inviting guests to experience the perfect communal meal away from your hometown with a Selera Kampung multicultural buffet.The Gobo Chit Chat culinary brigade is set to blend an array of local temptations with i...

Chef Azrul's roasted lamb, Chef Nazri's chicken murtabak and Executive Chef Supi's beef rib soup: Too many cooks might spoil a broth but not a buffet, especially one that showcases local talents and temptations like Renaissance Kuala Lumpur Hotel's Ramadan celebration.The Sajian Aneka Rasa nightl...

One buffet, more than 150 dishes, two distinctive settings: Pullman Kuala Lumpur Bangsar is pulling out all the stops with its Ramadan buffet this year - Khazanah Sajian Desa promises a smorgasbord of celebratory specialities that guests can savour by the terrace, with an outdoorsy kampung-like v...

Slicing across Malaysia's culinary spectrum, sprinkled with creative surprises, Corus Hotel's Selera Rasa Ramadan serves up memorably appetising dinners to mark the fasting month. From chicken and crustaceans to kerabu, ketupat and kambing, Chef Nizam Samsee has laboured on a satisfying buffet sp...

Malaysia meets the Middle East, Thai tom yum rubs shoulders with Italian pasta, Javanese ayam penyet keeps the conversation going with Hong Kong roast meat and Taiwanese snacks: Paradigm Mall's new Food Arcade brings the culinary world to Petaling Jaya, promising a lively, reasonably pr...

Imaginative interpretations of everything from chicken rice to Korean-inflected sausages, plus specialities that span Sarawak to Penang, Belgian waffles to Taiwanese milk tea: Paradigm Mall is bursting with a bevy of new restaurants that promise pleasure for every palate.Here are the freshest rec...

Chicken fired up with a medley of mixed chillies; beef burgers cooled down with creamy guacamole; prawns made smoky and tangy, rounded out with naturally sweet succotash: The new Flavors of Chili's menu brings seven vibrantly diverse dishes to this casual American dining restaurant that has remai...

Now celebrating its seventh year in existence, Big Cookie Theory has made a mammoth splash with its distinctive desserts baked with brownie batter and cookie dough, delivering to thousands of delighted customers and selling out its cakes and cookies at artisanal food markets throughout the Klang ...

This month's school holidays offer opportunities galore for parents and students alike to explore, especially in the realm of culinary escapades that help forge closer ties among families and friends.For a vast variety of gastronomic experiences, Subang's ss15 Courtyard mall promises a parade of ...

Seated at the chef's table facing Jing Ze's open kitchen, we peer up from our plates to see the restaurant's founding chef Nicholas Scorpion slicing through a tomahawk steak, scarcely three feet in front of us. On Scorpion's left, his right-hand man David Tay puts the final flourishes on ...

By Aiman Azri Native Scottish oysters harvested in the four-century-old Loch Ryan beds; Australian lobsters caught from shallow ocean reefs and crayfish from river burrows; Malaysian and Indonesian crabs fished out of the seas of Borneo and Java - Seafood Sensation 2.0 brings the ...

By Aiman Azri If chocolate be the food of love, indulge on: Chocolate has long been Cupid’s choice every Valentine’s Day, and it can't get better than ROYCE’, which is poised to win many hearts this February with three passionately curated gift sets filled with captivating temptati...

Turning a full 12 months old this Lunar New Year, Fook Yeah marks the milestone with its first official CNY set menus, celebrating cherished classics with a splash of contemporary flair. Helming the kitchen at one of PJ's most distinctive destinations for Chinese fare, chef Ed...

By Aiman Azri As its name promises, Ming Palace's cuisine is fit for regal banquets, making this a destination that'll delight for Chinese New Year celebration feasts, particularly for patrons who favour Cantonese and Szechuan-inspired fare. Head chef Ng Chee Wah comes from ...

Oolong tea to propel the pure flavours of chicken, jasmine tea to fuel the natural fragrance of prawns: Purple Cane Tea Cuisine has made masterful use of tea in cooking for years in KL, propagating tea-infused food that's healthy and hearty, tasty and tolerably priced. Its late...