The Star Online: Kuali: Features

In the blood

Sat, 19 May 2012 03:15:07 GMT

Au Meng Kit developed his pastry-making skills as a boy helping out his parents. He has now made a name for himself with his own shop – and the Trishaw Egg Tart – in Penang.

Dinner of Titanic proportions

Sun, 13 May 2012 07:53:36 GMT

A hundred years after the sinking of the Titanic, hotel Hullett House in Hong Kong has recreated the last dinner served aboard the liner – this time on solid ground.

Taste the world

Sat, 12 May 2012 06:43:31 GMT

Travelling is about experiencing new cultures, and one indispensable part of that experience is the food of your host country.

Everybody loves apom

Sat, 05 May 2012 01:09:17 GMT

This local pancake is a modest snack that belies its tough preparation.

Who cooks better?

Tue, 24 Apr 2012 00:42:07 GMT

There are generally two distinct characters when it comes to the world of cooking; the experimental kind and the methodical cook. So, who cooks better?

Candlenut (Aleurites moluccana)

Fri, 20 Apr 2012 01:26:06 GMT

The candlenut (Aleurites moluccana) is a flowering tree in the spurge family Euphorbiaceae.

A date with John Krich

Tue, 17 Apr 2012 00:47:30 GMT

Kuali chats with the award-winning writer.

Wine pairing tips

Mon, 16 Apr 2012 08:56:27 GMT

The Tedeschi winery is one of the oldest wine producers of the Valpolicella, Italy. Kuali had the pleasure of chatting with Sabrina Tedeshi.

Finding the fun in food

Sun, 15 Apr 2012 02:16:06 GMT

Chef Edward Lee promises a ‘unique menu’ at the Hennessy XO Appreciation Grows dinner.

Mung bean (Vigna radiata)

Fri, 13 Apr 2012 02:08:32 GMT

The mung bean is the seed of Vigna radiata.

Making the cut

Tue, 10 Apr 2012 08:08:49 GMT

Can the Scotch™ Premium Kitchen Scissors make the cut?

Eating right

Mon, 09 Apr 2012 06:22:00 GMT

Eating right and healthy has increasingly become a challenge to people all over the world.

Yong intrigued by the science of baking

Wed, 04 Apr 2012 02:53:19 GMT

From humble beginnings, the Malaysian Institute of Baking (MIB) has evolved to a top-notch baking institute in Petaling Jaya.

What is super food?

Tue, 20 Mar 2012 00:21:41 GMT

AN image of Popeye gulping down an entire can of spinach comes to mind when “super food” is mentioned.

Cooking class books

Mon, 19 Mar 2012 03:20:01 GMT

Edouard Cointreau offers up a blunt assessment as to why cheap, quick recipes and comfort foods continue to be the most sought-after cookery books around the world.

Final countdown

Sun, 18 Mar 2012 03:00:20 GMT

Loyal customers and long-serving staff are dreading the day they have to bid farewell to the city’s last fine-dining bastion.

Diamond in the rough

Mon, 12 Mar 2012 04:45:40 GMT

With so many restaurants mushrooming around every corner, there are more than enough reasons to keep our culinary curiosity at bay.

Q&A with Chuck Hughes

Thu, 08 Mar 2012 02:45:05 GMT

Kuali chats with hunky Chef Chuck Hughes.

Little MasterChefs in the making

Tue, 06 Mar 2012 03:19:37 GMT

Cooking and baking schools seem to be opening up to cater to the new need for junior kitchen maestros these days.

My day off with Chuck

Tue, 06 Mar 2012 01:12:11 GMT

The winner of A Day Off with Chuck Hughes contest up gets up close and personal with the celebrity chef.

Chuck the celeb

Tue, 06 Mar 2012 01:11:22 GMT

There's nothing more satiating than tasting a dish prepared by a celebrity chef.

Beautiful bulgogi

Sun, 04 Mar 2012 02:10:20 GMT

Forget kimchi and bibimbap. This South Korean dish is so good that one restaurant plans to take it global.

Thai basil adds balance to Asian fare

Fri, 02 Mar 2012 01:34:49 GMT

Thai basil, or Asian basil is a type of heady, sweet basil native to South-East Asia.

Dessert minus the guilt

Tue, 21 Feb 2012 02:35:55 GMT

Even in the art of sweet making, there is room for masculine appeal as shown by Noaya Koizumi.

Herb garden: An eco-friendly option

Tue, 07 Feb 2012 01:02:09 GMT

Why grow a garden that’s merely ornamental, when you can have one that’s edible?