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The Return of a Legend: Chalet Is Back for a Limited Pop-Up Run at EQ

In the still-nascent fine-dining scene of the late 1970s and 1980s in Kuala Lumpur, one restaurant was the toast of

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Sabayon x Penfolds Collaboration

The recently launched Sabayon x Penfolds collaboration at EQ brings together one of the world’s most prestigious,

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Review: Skillet 2.0

For the better part of the last nine years, Skillet (also known as Skillet @ 163, or Skillet KL) made its home in

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Review: Christoph's

Located in George Town's UNESCO heritage district, Christoph’s is truly a hidden gem that brings the flavours of

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ATAS Welcomes New Executive Chef Suhalmi Tasir

ATAS, the signature restaurant of The RuMa Hotel and Residences, has undergone a significant transformation. Now

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Review: Barra

It’s always fun to find a new restaurant. Barra, located on Jalan Petaling in Kuala Lumpur just near the Four

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Review: Muska

Muska, an Indian-inspired café-restaurant in Mont Kiara, capably fills a notable gap in Kuala Lumpur’s culinary

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Review: Coast by Kayra

Taking a beloved standard like Indian cuisine – in this case, Kerala-influenced – and making it fresh and unique is

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Bubbly Sunday Brunch at Mosaic

It's tough to pinpoint exactly how brunch became a thing, as it draws from a number of elements, including social

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Buka Puasa Round-Up: Kuala Lumpur and Penang

Each year, Malaysians eagerly anticipate the festive seasons, not only for the cherished traditions and fond

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Say ¡Hola! to Montelobos Mezcal

We all know about wine-paired meals, but it's always nice to step outside the box and mix things up a bit. As

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Moonlit Garden: Mid-Autumn Festival Mooncakes at InterContinental Kuala Lumpur

Celebrate the upcoming Mid-Autumn Festival in style with InterContinental Kuala Lumpur's exquisite mooncake

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Courtyard by Marriott: Savour the Shell-Out Seafood Feast

Prepare your taste buds and get ready for a culinary journey that's as fun and experiential as it is tasty, as 5

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Nadodi Wows with New Location, New Menu

We recently had the rare delight of being asked to be something akin to 'culinary guinea pigs' as the team at

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