Food

Sunday, 16 May 2010

Jakarta, a haven for vegans

2010-05-16 IT seems that for every bite of steak or every drop of fat you consume, you can just as easily find the antidote in the assortment of vegetables (lalapan) favoured in Sundanese cuisine or the mix of greens found in the ubiquitous pecel Madiun food...

Sunday, 9 May 2010

Kampong flavours in town

2010-05-09 ONE does not need now to go far to get the real taste of the Kampong. It is served in Gadong.It's all about bringing the flavours and favourites of honest, good home cooking to one dining experience that your mother or even your grandmother would...

Mothers: home chefs, tutors of all times

2010-05-09 Chef Nermala said that she wanted do medicine, but her mother had other plans for her. Nermala used to help her mother in the kitchen and started cooking by the age of 10 as her mother, Narasamah, felt that the eldest daughter in the family should...

North Indian, Mediterranean spread gets wider

2010-05-09 CHEF Sharun Mohammad hails from India. Having worked as a chef at a five-star hotel in Dubai, he embarked on the job in Brunei five years ago and has been serving Bruneian diners authentic flavours since then.His buffet in Brunei features special...

Sunday, 2 May 2010

On an amazing Thai food trip

2010-05-02 THOSE Thais! It's not as though the world isn't already in love with their cuisine; they feel they have to promote it in a dazzling extravaganza of music, dance and food. Thus, the Amazing Tastes of Thailand, a week-long festival, was heralded by...

Vegetarians gain more dining options

2010-05-02 VEGETARIAN food was never really synonymous with fine dining, but today a new generation of sleek, modern restaurants offering meat-free fine food is banishing the sector's former reputation.The number of high-end vegetarian eateries is rising fast...

Tasting flavours of Penang hawker

2010-05-02 WHERE else would one go to have the authentic hawker feel and taste of Penang in comfort and style if not at the Orchid Garden Penang Hawker Food Promotion in the Goldiana Cafe and Lounge?Running from April 30 to May 8, the promotion is perfect for...

Sunday, 25 April 2010

Britain introduces its very own curry flavours

2010-04-25 BRITAIN exporting curry to India? The idea seems ludicrous but a group of chefs are in the subcontinent determined to teach locals about British versions of traditional Indian recipes.Indian food has become a mainstay of the British diet, eaten in...

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...

'Big Nite Out' at Coffeehouse

2010-04-25 HAVE a hearty appetite? Looking for something more for dinner? With the "Big Nite Out" promotion at The Coffeehouse at the Rizqun International Hotel, diners can look forward to more as this time the theme is big."Everything is...

Charcoal comes out with new range of delicacies

2010-04-25 CHARCOAL BBQ and Grill Restaurant launched a new menu on Saturday, April 24, to give their customers more bang for their buck with lower prices and new dishes.There are a whole new range of delicious mocktails, with names like Pineapple sunrise and...

Sunday, 18 April 2010

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...

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...

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...

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