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News
Penang’s Eng Seng keeps traditional charcoal-fired ‘kuih kapit’ alive year-round
12+ hour, 24+ min ago (543+ words) GEORGE TOWN, Aug 23 — For eight hours each day, the family behind Eng Seng Kuih Kapit carefully bakes thin wafers over charcoal before folding each one by hand into the familiar triangular shape of kuih kapit. The crispy folded biscuit, traditionally…...
Trump waives beef tariffs for 90 days to bring down US food prices
21+ hour, 38+ min ago (322+ words) ISTANBUL, Aug 22 — US President Donald Trump on Friday announced a 90-day waiver of out-of-quota tariffs on ground beef imports, allowing up to 300,000 tonnes of foreign beef into the country, Anadolu Ajansi reported. “As we work to rebuild this herd and…...
From a Penang home kitchen to nationwide favourite: The story of Jeruk Madu Pak Ali
1+ day, 1+ hour ago (431+ words) GEORGE TOWN, Aug 22 — What began as a way to stop surplus fruit from going to waste has grown into one of Penang’s best-known food brands. When Datuk Alias Ali created his own honey-infused pickled fruit recipe in 1985, he made the…...
Penang’s Teow Kee Beef Noodle opens in Kuala Lumpur’s Jalan Inai
2+ day, 13+ min ago (700+ words) KUALA LUMPUR. Aug 21 — The story begins in Penang. A year ago, Teow Kee Beef Noodles opened in Victoria Street with beef noodles as their headline act. It’s tough in Penang, as almost every corner has a heritage dish backed by…...
Cheers from the Origin Kicks Off as Carlsberg Asia Expands Ties with RedNote
2+ day, 16+ hour ago (120+ words) "Cheers from the Origin" Kicks Off as Carlsberg Asia Expands Ties with RedNote Malay Mail Starring Shawn Dou, the campaign advances digital premiumisation across key Asia markets, accelerating online-to-offline conversion The issuer is solely responsible for the content of this…...
A former banker, her grandmother’s recipes and a Malaysia Day Nyonya feast at Park Hyatt Kuala Lumpur
2+ day, 15+ hour ago (409+ words) KUALA LUMPUR, Aug 20 — Before Sharon De Souza became the cook behind Kuala Lumpur’s reservation-only Nyonya Supper Club, she had another career entirely: banking. She came to cooking later in life, prompted by a desire to preserve the recipes she had…...
How to actually pair wine with Malaysian food
3+ day, 20+ min ago (1048+ words) KUALA LUMPUR, Aug 20 — As a country, Malaysia is what you would call a “dry culture”. It has nothing to do with rainfall or water supply, but everything to do with alcohol. In a wet culture, drinking is routine, woven into…...
Less is more at Loumazi Noodle in Semenyih, where lighter flavours bring families together
4+ day, 22+ hour ago (761+ words) SEMENYIH, Aug 18 — This could be any bowl of chilli pan mee. There is the ubiquitous fire-red mound of spicy chilli crisps, perched next to the crunchy fried ikan bilis. Squares of flat noodles. Sliced green onions, some sprinkled recklessly atop…...
Tsukishima Monja Koboreya, Bukit Bintang: KL gets its first taste of Tokyo’s ‘monjayaki’
6+ day, 23+ hour ago (864+ words) KUALA LUMPUR, Aug 16 — The phrase “ugly delicious” gets thrown around a lot to describe dishes from our part of the world. It’s meant as a self-aware compliment: this won’t look good on Instagram, but it’s tasty. It’s real. Authentic. And…...
Tsukishima Monja Koboreya, Bukit Bintang: KL gets its first taste of Tokyo???s???monjayaki???
6+ day, 23+ hour ago (758+ words) KUALA LUMPUR, Aug 16 — The phrase “ugly delicious” gets thrown around a lot to describe dishes from our part of the world. It’s meant as a self-aware compliment: this won’t look good on Instagram, but it’s tasty. It’s real. Authentic. And…...