Myfood Expo 2026 Returns to KLCC This May, Uniting Government, Industry and the Public
Every day across Malaysia, café owners plan their menus, small restaurants juggle rising costs, farmers look for better access to markets, and chefs search for fresher, more reliable ingredients. MYFOOD Expo 2026 brings these people together in one place, creating a shared space where ideas, solutions and opportunities meet, all with the aim of building a stronger and more resilient food future for Malaysia and its rakyat, the everyday people who produce, prepare and depend on food. Returning to the Kuala Lumpur Convention Centre (KLCC) from 7-9 May 2026, MYFOOD Expo 2026 will be held concurrently with the International Café & Beverage Show (ICBS), forming one of the region’s most…
Slurrp and the Art of Honest Comfort Food
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…
Crafting Timeless Flavours, One Wok at a Time
Since opening its first restaurant in 2000, The Oriental Group of Restaurants has become one of Malaysia’s leading Chinese restaurant groups, celebrated for its refined Cantonese cuisine. Today, the group operates 14 multi-award-winning restaurants across the Klang Valley and Kuala Lumpur under the Oriental brand, including two non-pork establishments — Ruyi and YU. Marking over two decades in hospitality, the group champions the spirit of “Malaysian Wok Hei” — the smoky, fire-kissed depth of flavour created by stir-frying at intense heat in a seasoned wok. This signature technique lies at the heart of great Cantonese cooking and defines many of Oriental’s most beloved dishes, which diners can enjoy in an…
ASADO Ipoh: A Philosophy of Fire, Craft and Honest Cooking
At the heart of ASADO stands Show Liew Lee Seng, a chef whose philosophy is rooted not in excess, but in honesty. With over 13 years of professional experience in the culinary world, Show Liew has built his craft around a simple yet powerful belief: when the method is right, even the simplest ingredients can shine. Specialising in Western cuisine, his mastery lies in techniques that respect nature — charcoal grilling, natural fire cooking and slow roasting. These methods form the soul of ASADO, a restaurant defined by authenticity, restraint and a deep respect for ingredients in their purest form.Show Liew’s journey began in Singapore, where he joined the team…
Azerai La Residence, Hue expands local culinary offerings with new Vietnamese dishes
Azerai La Residence, Hue has introduced a new selection of Vietnamese and regional dishes at its all-day dining restaurant, Le Parfum, further highlighting the culinary heritage of Hue, Vietnam’s former imperial capital and a key cultural destination in Southeast Asia. The new menu is curated by Executive Chef Nguyen Dong Hai, who has been with La Residence since 2005 and continues to draw inspiration from Hue’s royal traditions and local culinary practices. The latest additions reflect a balance between time-honoured recipes and contemporary presentation, catering to both regional travellers and international guests. Among the newly introduced Vietnamese specialties is Hue Royal-Style Braised Duck Leg, slow-braised in Minh Mang wine with…
