Curated by executive chef Ahmad Rosnie, the spread offers delights such as Gulai Ikan Tongkol, Rendang Tok, Pasembur Penang, Sotong Bakar, Nasi Kandar, Seafood Shell Out, the quintessential ...
Like in previous years, the festive buffet includes crowd favourites like spit-roasted whole lamb, grilled meats and seafood, and stalls dishing up pasembur, murtabak, yong tau foo, satay ...
MARCH 1 — Malaysia’s culinary landscape, often hailed as a “food paradise,” is a vibrant tapestry of Malay, Chinese, Indian, and subethnic traditions. Yet, a recent encounter with an Australian ...
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