Food

Sunday, 21 March 2010

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...

Sunday, 14 March 2010

The 5-a-day easy health diet

2010-03-14 WE ALL know by now that we should be eating more fruit and vegetables.From newspapers and magazines, leaflets in supermarkets and even labels on the food we buy, we are constantly encouraged to eat more of the green stuff. And that's not a bad thing...

Food that matters to homesick Sarawakians

2010-03-14 SARAWAKIANS living away from home are known to have one habit — they always bring kolo mee from their hometown. They do not mind the hassle of bringing the noodles across the sea as the yearning for the Sarawakian food conquers all.The other...

Chef Noor Hisham whips out the best in Malay cuisine

2010-03-14 THE role of the chefs in the kitchen has always been shrouded in mystery, after all, diners usually do not see what goes on behind the scenes of the restaurants that they dine in.It's almost as if the food appears by magic, perfect in presentation...

Sunday, 7 March 2010

Reaching for the stars

2010-03-07 A MALAYSIAN-OWNED Chinese restaurant in London earns a Michelin star two years in a row.Bernard Yeoh opened a Chinese restaurant in London in 1993 with two goals in mind — to offer something other than Cantonese cooking and to change the...

LA chefs ready for Oscars

2010-03-07 HOLLYWOOD is in full-on Oscar mode.The red carpet has been laid out in front of the Kodak Theatre, topped with a plastic sheet in case of rain.Traffic is snarled.Tourists are flocking to Hollywood & Highland to see a bit of the Academy Awards...

Food experts name top 5 restaurants in South Korea

2010-03-07 THE Miele Guide to Asia's finest restaurants is written by food experts who know and love the region.This is a list of the top five restaurants in South Korea, which has embraced foreign foods with a passion in the past decade. This listing is not...

Sunday, 28 February 2010

New chef in town

2010-02-28 HE CUTS quite the imposing figure in his black chef's uniform and apron, but when he breaks into a smile, The Empire Hotel & Country Club's new Executive Chef, Torsten Schubert, doesn't seem so fearsome. He is in fact, very friendly and likes to...

Some like it 'really hot, spicy'

2010-02-28 EATERIES in Singapore are offering different levels of spiciness for anything from chicken wings to hot pot stocks. Singaporeans have the hots for spicy food but love that is untested remains naive. So some have been subjecting their fiery fervour...

Halal meals come to Muslims in Michigan

2010-02-28 MARIAM WEHBE learned about a programme offering home-delivered meals made according to Islamic law at a good time poor health made cooking impossible and a grandson who helps her had to cut back to devote more time to school.Plus, as a Muslim, she...

Sunday, 21 February 2010

National Day munch buffet at Rizqun

2010-02-21 IT IS said that the way to a man's heart is through his stomach and the old adage surely does not exclude a patriotic man who is looking for another great way to celebrate Brunei Darussalam's 26th national day.In conjunction with the big day, the...

Sarawakian fish a hit in KL

2010-02-21 MANY would raise more than an eyebrow when told that the usual selling price for an Empurau fish is about RM700 ($290) per kilogramme but for fish lovers, the price may well be worth it as explained by Pandan Lake Seafood Village owner James Wong...

Iranian soup guarantees to put a smile on your face

2010-02-21 I LIKE to think of this heartwarming, thick soup as the Iranian answer to minestrone.In Iran, they call this wonderfully wholesome and nourishing dish ash-e reshteh, and it leaves a real smile on your face.I found reshteh noodles at an Iranian...

Health: know your fats

2010-02-21 IN THE last 20 years, one type of fat in particular has been portrayed as being especially bad for us: saturated. We are submitted to a barrage of advice: "saturated fats are killing us"; "eat low-fat spread"; "trim off all...

Sunday, 14 February 2010

No cooking break on CNY

2010-02-14 CHINESE New Year (CNY) is a time of getting together with families, when everyone from near and far goes home for the all-important reunion dinner with family members.While the Chinese community are all celebrating in our respective hometowns, there...

The Apartment makes Jakarta's diner feel at home

2010-02-14 THERE is a restaurant in Jakarta that promises patrons they're going to feel at home and things look promising when a pyjama-wearing waiter asks if you'd like to dine in the bedroom.The Apartment, in South Jakarta's Kuningan district, has diners at...

Interactive NYC tour themed on 'Top Chef' show

2010-02-14 WHY take a walking tour inspired by a cable series you've never seen?If the series is Bravo's "Top Chef", then the tour will be about cooking and food. And that's something most people can relate to."It's a great concept, going around...

Sunday, 7 February 2010

Frechon interprets, refines French classics

2010-02-07 FEWER than 100 restaurants in the world have three Michelin stars, among the culinary world's highest honours. Hotel Le Bristol Paris where Eric Frechon is the head chef is one of them.The distinction is one of many accolades for Frechon, who was...

From engineer to restaurateur

2010-02-07 WHEN Mohd Zuhri Abdullah was studying in Britain back in the early 1980s, there was little indication that he will be back one day as a businessman with two restaurants to his name. Cooking was just not one of his strong points.A chemical engineer...

Oman's culinary experience

2010-02-07 FOOD mirrors a culture. Arabic food is a reflection of the Arab country's history and their people's customs, religion and ways of life. It is said Arabic cuisine was evolved from tent cookery and later incorporated other culinary influences. With...

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