Located within Kopitiam Soon Wah, Meng Foong Food Stall has taken a thoughtful step forward by expanding its menu to better cater to lower-income groups amid rising living costs. Food has always been central to Malaysian culture, and this sentiment runs especially deep in Ipoh, a city renowned for its vibrant culinary heritage. However, in recent years, many Malaysians have been feeling the strain of increasing expenses. Since the pandemic-era lockdowns, the cost of living has steadily climbed, with food prices becoming a growing concern for many households. Recognising these challenges, proprietors Kane Loo and Jason Chai took a closer look at their customer base. They observed that a significant…

In the heart of the local food scene, where flavours meet passion and every dish tells a story, Arputhaam Curry & Cafe stands out as a must-visit destination for food lovers. More than just a place to eat, it is an experience that brings together tradition, creativity and a deep love for authentic cuisine. From the moment you step inside, the warm and inviting atmosphere sets the tone for what’s to come. Whether you’re catching up with friends, enjoying a family meal, or simply taking a break from your busy day, Arputhaam Curry & Cafe offers the perfect setting. The cosy ambiance, paired with friendly service, makes every visit feel…

The Oriental Group of Restaurants proudly entered the Malaysia Book of Records by creating the Biggest Dumpling Siu Mai Dim Sum, a bold culinary showcase celebrating Malaysia’s love for dim sum and Cantonese cuisine. The historic attempt took place at The Han Room, where Oriental Group’s master dim sum chefs crafted a gigantic siu mai dumpling — a beloved Cantonese classic — on an unprecedented scale. The event highlighted the artistry, craftsmanship and heritage behind traditional dim sum preparation while pushing culinary boundaries. Weighing more than 20kg, the siu mai became the largest dumpling siu mai ever created in the world. This record-breaking initiative was made possible with the support…

In a city that rarely slows down, Slurrp began as a quietly brave act of longing. In November 2020, at the height of the pandemic, founder Gary was retrenched. Far from Kuching, what he missed most was not routine, but flavour, the unmistakable comfort of Kolo Mee, the familiarity of springy noodles tossed just right, the simple satisfaction of dishes that needed no explanation. Food became more than sustenance. It became memory. Stability. A small anchor during uncertain days. Together with his wife, he began recreating Sarawakian favourites in their home kitchen. At first, it was personal, bowls shared with friends and neighbours who understood what one good meal could…