Just 10 years ago, there was no such thing as modern Malaysian cuisine. There was Malaysian food – the delicious, everyday stuff we all grew up with – from nasi lemak to roti canai to laksa ...

Malaysian street food is known around the world. But elite chefs are reinventing traditions, reimagining flavours and creating a new era of fine dining. “Dewakan was founded on the idea that ...

It was a quiet Friday morning last July when pandemonium broke out at a school in north-east Malaysia ... She was preparing food a year ago, on that humid July morning, when she heard screams.

In both countries, kindness and generosity are deeply ingrained in the way people host guests, shaping a rich and welcoming ...

Low is glad that he and his family can expose New Yorkers to Malaysian cuisine and culture. Being able to introduce people to ...

Take your tastebuds on a trip to south-east Asia with these 3 Malaysian prawn-based recipes. Showcasing the melting pot of ingredients, techniques and influences that are so prevalent in Malaysian ...

IN recent years, Malaysia has grappled with a concerning trend in its food trade imbalance, marked by a significant increase in food imports compared to exports. The numbers paint a stark picture ...

Research from the university has helped propel various Malaysian industries, within engineering, architecture and food science. Founded in 1969, the Universiti Sains Malaysia was the second university ...

The event was a celebration of taste, culture, and connection, drawing local food enthusiasts, members of the diplomatic community, and curious newcomers, all eager for a taste of Malaysia’s diverse ...

opened what was probably Melbourne’s first Malaysian restaurant. Danny Ko is 78 and his trusty wok has just turned 22. His wife, Honey, worked alongside him for decades, but her knees are not ...

Sydney got its first taste of Malaysian food at The Malaya in the 1960s – at the time, a far more casual restaurant serving laksas, chicken rice and satay to students and curious CBD workers. Fast ...

By Priya Krishna At Lola’s, the chef and co-owner Suzanne Cupps offers a seasonal, vegetable-driven menu that feels like the kind of food you’d want to cook at home, except a lot better ...