Tempting patrons with fresh and exciting flavours, or new twists on their SOULed OUT favourites, all four locations across the country will be sprucing-up six of their classic menu offerings and permanently adding thirty-two new staples to cater to varied and constantly evolving customer palates. SOULed OUT’s new menu is designed to offer a fusion of contemporary delicacies that can be enjoyed anytime of the day, by everyone. Amongst some of the new additions are Spinach Melon Feta Salad, Baby Tomahawk, Portuguese Seafood Rice, Hainanese Chicken Chop, Crispy Smelt Fish, Railway Mutton Curry, and Kerala Styled Fish in Banana Leaf. Beverage additions to SOULed OUT’s line up include the Vietnamese…

With the seriousness of the Covid-19 pandemic, it is a wise move to stay at home to avoid the spread of the disease – but unfortunately for those who can’t cook to save a life, we thank the genius who thought of takeaways! So here’s our list on Malaysia’s popular takeaway choices before we decide to stuff our faces with instant noodles everyday. DahMakan This mobile food delivery service that serves their own quality food at affordable prices, it was practically my go-to for lazy workdays where walking to a nearby café seemed quite a chore. From Western cuisines to local delights, they have it all – along with special…

Like any state of Malaysia, Ipoh is just one of the many places where varieties of exquisite dishes can be found – from humble street foods to quality restaurants like the popular chicken rice; here are three of their simple yet scrumptious dishes that they’re pleased to offer. Nasi Pandan (Kam Wan Restaurant, 16, Pesara Ipoh, Taman Canning) This particular hawker stall holds quite a queue for those who long for a bite of their Nasi Pandan and is always sold out by evening. With a heavenly scent from the green-coloured rice that has been doused in coconut milk and shredded pandan leaves, it’s topped with various ‘lauks’ (slang word…

Foie gras, French for “fat liver”, is a luxury food product made of the liver of a duck or goose that has been specially fattened. It is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Historically, the production of foie gras dates way back to the dynastic Egyptian aristocracy, some 5,000 years ago. Under the Roman Empire, the luxurious liver of fattened geese became the culinary focus, above and beyond the tasty goose meat. Prior to that time, foie gras was simply a by-product of cultivating goose meat with high fat content.…