Food

Sunday, 16 January 2011

Time for Malaysia to export its cuisine

2011-01-16 NOT many people can claim to have fulfilled their childhood ambition, something Chef Tony Tan has achieved and stayed in the culinary world for about 30 years.Tan is not only involved in the kitchen but he is also one of Australia's respected...

Sunday, 9 January 2011

Chef Takano 'revisits' French cuisine

2011-01-09 HE was meant to pursue a law career in Tokyo but a passion for French cuisine won out: chef Takao Takano has found his niche blending East and West at the helm of the celebrated Lyon restaurant Le Bec.While buried in legal texts as a student in the...

Sunday, 26 December 2010

Herbal benefits of 'ulam' published

2010-12-26 IT WAS his love for ulam that prompted Datuk Mak Kok to come up with a book on the health and therapeutic benefits of the various salad herbs that make up the simple dish prominent in traditional Malay cooking.Mak, more importantly, hopes to revive...

Breton chef's second life as a 'spice hunter'

2010-12-26 FEW people have ever heard of a vanilla cellar, and yet the tiny, arched grotto beneath Olivier Roellinger's spice store in Paris holds some of the finest treasures the celebrated chef has brought home from his travels.After three decades at the...

Sunday, 19 December 2010

Tuck into traditional Mexican fare

2010-12-19 IT'S official: Mexican cuisine is so good Unesco has put it on its cultural heritage list. And the best place to try it is Oaxaca, the country's foodie heart. "Would you like to try stone soup?" asked my guide as we drove east out of...

M'sian opens acclaimed London restaurant

2010-12-19 AFANTASY-styled high-end restaurant in London has celebrities coming in for a bit of surreal escapism in food and decor. Hassan Abdullah went to London in 1984 to study law just to please his parents. Little did he realise then that he would live...

Sunday, 12 December 2010

Caviar: The ultimate delicacy?

2010-12-12 THE grey pearls burst on the tongue to release their salty, marine aroma, lifted by notes of nut or fruit. Caviar remains the ultimate luxury food except these days the Caspian delicacy likely comes from a farm near you.Exports of wild sturgeon...

Wholesome goodness recipe for a tasty soup

2010-12-12 SHARING a recipe for healthy food can be a nice way of comforting friends who are feeling under the weather. The past few weeks have been a harrowing time for me as I have been receiving phone calls from friends who had been admitted to hospital or...

Sunday, 5 December 2010

Hearty Italian fare in Brunei

2010-12-05 THE end of the year signals when things are winding up, allowing us to spend more time with family and enjoy family meals without feeling the rush. However, cooking for family doesn't have to mean mother slaving over a hot stove for the better part...

Gourmet Michelin stars for humble, coveted HK street eats

2010-12-05 CHEAP noodle shacks and a famous shark's fin restaurant were among a diverse range of Hong Kong eateries given coveted Michelin stars on Thursday in the third edition of the guide for the southern Chinese city.Hong Kong's renown as a food paradise,...

Sunday, 28 November 2010

Noraini's cookies - From cottage industry to global player

2010-11-28 TWENTY SIX years ago Noraini Ahmad was an insurance firm employee by day and ran her home-based bakery business, Noraini Enterprise, at night. She enlisted housewives from the neighbourhood to help her produce a variety of traditional Malay cakes...

Rice bread making machine in Japan

2010-11-28 GIVE us this day our daily bread — made from rice. A home breadmaking machine that grinds rice and bakes a loaf of fresh bread at the push of a button has proved such a hit in Japan that its maker, overwhelmed by demand, will temporarily stop...

NY noodle maestro opens Sydney eatery

2010-11-28 NEW York noodle maestro David Chang is to open his first restaurant outside the United States in Sydney, and told local media he had "just fallen in love with Australia" last Saturday.Chang will open a harbourside eatery as part of an US$...

Sunday, 21 November 2010

German 'Food Hotel' a snacklover's paradise

2010-11-21 MIDNIGHT snack-lovers seeking accommodation on Germany's River Rhine need look no further. The Food Hotel in Neuwied, Germany offers you the next best thing to sleeping in the supermarket aisle. With furniture that looks like cans in the...

Czech cuisine on the map

2010-11-21 FOOD in the Czech republic has long been known for being unpretentious and stolid "food for diggin' holes", as an American expat once put it to me over a large plate of doughy knedliky (dumplings) and boiled meat in a Prague brewery....

Sunday, 14 November 2010

Chefs cook with local touch

2010-11-14 NO OLIVE oil, garlic, lemon even chocolate: a new generation of Scandinavian chefs has broken the ice up North with a cuisine built around local, seasonal produce and pure, pared-down flavours.Often trained abroad, many of these chefs are now...

Frolic at Grazie Mauri's Bolognese Festival

2010-11-14 SPAGHETTI BOLOGNESE is one of the dishes synonymous with Italian cuisine and pasta but the Chef Mauri Group of Restaurants have taken it a step further with its Bolognese Festival which started on November 8 and will run until November 28.Managing...

Sunday, 7 November 2010

Saffron luring Spanish workers back

2010-11-07 SAFFRON has always provided the subtle flavor to Spain's national rice dish paella and colored the central plains with a purple hue for centuries. Now in the 21st century soaring prices have made harvesting the delicate stem of the saffron flower...

Mediterranean diet tied to reduced weight gain

2010-11-07 PEOPLE who follow a diet typical of the Mediterranean region might dodge the added pounds that often come with ageing, hints a new Spanish study. However, the researchers can't be sure if it was the diet itself or related healthy behaviours that...

Sunday, 31 October 2010

British food no longer a turn-off for tourists: survey

2010-10-31 FOREIGNERS have for decades branded British food bland and unhealthy, but a new survey Friday suggested the country's culinary reputation is changing although the French remain unimpressed.A survey of 26,000 people in 36 countries by VisitBritain,...

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