Food

Sunday, 25 April 2010

Red meat may 'significantly increase' cancer risk

2010-04-25 COOKING meat at high temperatures or until it is well done could increase the risk of bladder cancer, say experts.The warning to barbecue lovers adds weight to other research that suggested charred meat could cause other cancers, including...

Sunday, 18 April 2010

Drop your calorie, boost your metabolism

2010-04-18 READY to transform your sweet self into a lean, not-so-mean, fat-burning machine? You may be surprised to find that don't have to overhaul your lifestyle.People make the mistake of thinking they have to make drastic changes to lose weight and get in...

Where do famous French chefs go for their shopping?

2010-04-18 DIDIER PIL, a chubby French vegetable farmer in overalls whose annual harvest of 120 different varieties largely winds up in the kitchens of the country's top chefs, said, "Ever tasted a pea-flower or beetroot sprout?"Butchers, dairy-...

Calorie labelling needed for fast food

2010-04-18 WILL a national requirement by the US government for chain restaurants to post calorie counts sound the death knell for bacon cheeseburgers and double chocolate doughnuts?The calorie-posting mandate, signed into law by President Barack Obama as part...

Sarawak's best 'Ais Kacang' at Hui Sing hawker centre

2010-04-18 ON AN uneventful day in 1975, Goh Kuan Meng, then just 21 years old, created two refreshments.Thirty-five years on, those two creations have become a staple at most Ais Kacang or ABC stalls in Kuching, even though the creator remains relatively...

Sunday, 11 April 2010

Right milk for strong bones

2010-04-11 JUST two glasses of the right milk formula a day would fulfil your body's minimum calcium intake and needs.That is certainly essential to avoid the most dreaded bone loss, an irreversible process.And with the right intake of the calcium daily, bone...

Traditional French cafes innovate to survive

2010-04-11 FRANCE's famed cafe culture is in deep crisis, forcing rural bars to defend their role as the hub of village life with services like theatre, groceries or wireless Internet.In the Breton hamlet of Sainte Anne du Houlin, Joel Hamard invites...

Korean-born street cook named best new chef in US

2010-04-11 A KOREAN-born cook selling tacos from a truck was named one of the hottest young US chefs by a leading food magazine.Food & Wine magazine cited Roy Choi and nine other cooks in their 20s to 30s in its annual list of best up-and-coming chefs.Choi...

Doner kebab, Germany's favourite fast food

2010-04-11 FORGET about bratwurst, currywurst and other kinds of sausages doner kebab, or shawarma, has overtaken traditional German fast food as the country's favorite snack on the go.First brought to Berlin by Turkish immigrants in the 1970s, the grilled...

Sunday, 4 April 2010

'Nelayan Nite' is back in town

2010-04-04 THE Coffeehouse at The Rizqun is now gearing up for their latest dining promotion, "Nelayan Nite". The promotion runs from the April 1 to 15 from 6.30pm until 10.30pm, Mondays to Fridays.At the heart of the buffet is simplicity : fresh...

'Daging Salai Lemak Cili Padi' Menu of the Week:

2010-04-04 AMONG the dishes that he loves, Chef Noor Hisham Mohammed Yussof of The Tasek Brasserie at Sheraton Grand Utama Hotel says that Daging Salai Lemak Cili Padi is one of the all time favourites.The smokey flavour of the grilled meat adds another layer...

10 easy ways to cut calories

2010-04-04 THERE are two ways to lose weight burn more calories or eat less of them. It sounds simple right? So why is it so difficult to lose weight?Well, with the Guardian's top 10, easy-to-follow tips to trimming calories painlessly, there are no more...

Sunday, 28 March 2010

Cantonese spread at Li Gong

2010-03-28 STARTING March 16, the empire Hotel and Country Club's signature Chinese restaurant, Li Gong will be taking patrons on an authentic journey through 10 provinces in China — Guangzhou, Sichuan, Beijing, Shanghai, Chongqing, Hainan, Fujian,...

Hansik cookbook wins Gourmand awards

2010-03-28 THE globalisation of a nation's cuisine happens on many different levels. The most obvious players, of course, are restaurants and food markets. But there is also the silent partner, the one sitting in bookstores, waiting to picked up by an eager...

Goldiana combines best of Thai, Japanese cuisines

2010-03-28 CAN'T between Japanese or Thai for that enjoyable family dinner? Why not have the best of both worlds with Goldiana Cafe and Lounge's Double Food Promotion 2010.From March 26 to April 3 2010, the Goldiana Cafe and Lounge at the Orchid Garden Hotel...

Eat more peanuts, lose weight, say studies

2010-03-28 STUDIES have shown that a moderate fat weight loss diet (rich in peanuts and high in monounsaturated fat) is better than the typical low-fat diet for heart health because it resulted in a 14 per cent reduction in cardiovascular risk, compared to a...

Cantonese spread at Li Gong

2010-03-28 STARTING March 16, the empire Hotel and Country Club's signature Chinese restaurant, Li Gong will be taking patrons on an authentic journey through 10 provinces in China — Guangzhou, Sichuan, Beijing, Shanghai, Chongqing, Hainan, Fujian,...

Sunday, 21 March 2010

Breakfast, the happy meal

2010-03-21 WANT to know the secret to a smarter, happier and slimmer you? Eat breakfast!Many people do not realise this, but eating the first meal of the day is vital in helping them think, feel and even look better. It also sets the tone for the rest of the...

Women chefs put food, not minority status, on menu

2010-03-21 CANADIAN women chefs say it is time to stop worrying about their minority status in the cutthroat restaurant business because there are plenty of other things to put on the menu.For Toronto's top women chefs the key is to persuade diners that...

Korean restaurants catch fancy of Londoners

2010-03-21 KOREAN restaurants are beginning to pop up in London's centre as British people are increasingly being exposed to Korean cuisine — or "hansik" — and more Koreans visit the United Kingdom. No longer restricted to New Malden...

Pages