Douglas Dragons at Dark
March 25th, 2024
Sustainability forms the core of Garden To Table's philosophies - the chairs, tables & cupboards here are pre-owned, sourced from flea market or friends' homes or recycled from crates. Biodegradable detergent is used to cleanse cooking utensils & dishes, while food scraps are turned into compost for the plants.
On our nasi lemak hunt: Gastronomy Inc at Bukit Jalil's Wisma Scope International.
Mad about murals? You might go ga-ga over the walls at Kota Damansara's new Crazy Kopitiam.
This casual, family-owned restaurant is fast becoming one of Damansara Uptown's most popular new hangouts this year, welcoming crowds who've been eager to savour a three-decade-old culinary legacy that was first born in Pahang's Raub town.
For customers who prefer the original taste of Malaysian cuisine, this recently launched outlet at USJ One City Mall might well live up to its catchy name.
When Barbecue Garden opened at Life Centre early this year, it was instantly and impressively a very good restaurant; in the months since then, it's evolved into a truly excellent one.
Comfort cooking from the country's north and south is carving out a central presence in Puchong's new Houz Warming restaurant.
Fans of Nyonya fare have a new cafe to patron in their search for sambal prawns & kangkung belacan: Straits Food Company opened this month at Bangsar Utama.
KariGuys, a family-run business with roots in Pahang, recently completed its transformation from a food court stall into a full-fledged restaurant.
Ploughing through the Klang Valley for paddy: This one's dedicated to rice enthusiasts seeking new eateries that serve nasi lemak & nasi kukus.
The highlights at Cafe Pak Abu's are the cooked to order side dishes with lively flavours, spanning the likes of rendang and dendeng.
With about a week remaining till Ramadan begins, folks have started planning where to break their fast throughout
A complete meal is comparable to an award-winning movie in which the main and supporting casts all come together to
Food historians tell us the history of "soup" is probably as old as the history of cooking. The act of combining