Hokkaido’s interpretation of the matcha adzuki cheese tart is a smooth and almost savoury baked dessert.
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Featuring Michelin-starred chefs and a renowned French sommelier, Garvy’s French Fine Dining in the Park takes culinary pursuits to new heights in Ipoh, and for 10 days, really puts the ‘gas’ in gastronomy!
Be prepared to luxuriate yourself in an extensive menu of sumptuous selections at BSC and enjoy attractive promotions at its participating restaurants.
Red Lobster continues to dish out thoughtful and tasty seafood dishes perfect for a satisfying feast with a group of friends and family
If you’re looking for KL’s best Sunday brunch, the spread at St. Regis Kuala Lumpur will certainly need to be on your short list.
This is probably the first place to really bring pork ribs to the city in a big way, surely still ranks as one of the top choices
Located in the heart of Kuala Lumpur, Mercato Pavilion has always been a highly accessible…
The flame licked charring around the edges and the undeniable smokiness in these pizzas show us that Proof takes its pizzas seriously.
Prego at Westin Kuala Lumpur, hosted an outstanding five-course epicurean wine dinner featuring the wines of Santa Margherita Wine Group and hosted by Italian Wine Specialist Ms. Erika Gallon of Valdobbiadene, Italy.
Let’s take a look at what you might know about Sri Lankan food, especially if you’ve never tasted it
This post is brought to you by FoodZania, on the third floor of Sungei Wang Plaza.…
The InterContinental Kuala Lumpur has some scrumptious dining offers this month of April
El Mesón promises mouthwatering authentic Spanish fare in Bangsar and Dea ParkCity
It has been almost three years since the renowned American-Italian family-friendly restaurant chain Olive Garden Italian Kitchen arrived on Malaysian shores. The brand first began its operation in 1982, and today has expanded to over 800 outlets worldwide including the UAE, Kuwait, Puerto Rico and Mexico.
Even the most experienced carnivore might not know the difference between a tenderloin and a sirloin, or what must happen for a T-bone to qualify as a porterhouse