• Food Articles Chef-In-Residence

    Bee Yinn Low’s Easy Chinese Recipes

    by Farah on Fri, July 06, 2012

    Born and raised in Penang, Bee Yin Low grew up watching her mum lovingly prepare delicious meals in the kitchen. Years later, she found herself working in Southern California trying to replicate her mum's…  More »

  • Food Articles Chef-In-Residence

    Cream-filled Roulade

    by Aida Azizuddin on Wed, August 31, 2011

    When I was little, I remember my mother used to buy ready made Swiss rolls at our local Federal Bakery in Ipoh. It was light and spongy with cream filling in the middle. Simple yet so satisfying. A roulade…  More »

  • Food Articles Chef-In-Residence

    Kuih Keria

    by Aida Azizuddin on Wed, August 03, 2011

    The other day, my sister asked me to make kuih keria. That brought back memories. During my school holidays in my younger days, I would go with my parents to KL to stay with my grandfather. Every morning,…  More »

  • Food Articles Chef-In-Residence

    Curry: Lizzie Collingham

    by Farah D. on Mon, July 04, 2011

    Curry comes from the word 'carree', the name the Portuguese gave to an Indian broth dish. When the British came to India, they didn't differentiate between the Indian dishes and referred to whatever gravy-heavy…  More »

  • Food Articles Chef-In-Residence

    Rendang Pelampong (Lung Rendang)

    by Aida Azizuddin on Fri, April 01, 2011

    In Perak, where I come from, rendang pelampong is very popular. This is a rendang made from cow's lungs. The best of it's kind is dry (Perak afterall is the master of dry rendangs) with a wonderful soft…  More »

  • Food Articles Chef-In-Residence

    Kids in the Kitchen!

    by Aida Azizuddin on Sat, March 05, 2011

    Many parents have come to me asking to teach cooking or baking for their kids. Particularly during school holidays. Suddenly your house is overrun again. Those luxurious cups of coffee you can have in…  More »

  • Food Articles Chef-In-Residence

    Korma Me Happy!

    by Aida Azizuddin on Fri, October 01, 2010

    Sometimes I'm more in a mood for Pakistani or Afgani style korma. They of course do not use coconut milk but rather goat's milk or yogurt. This results in their korma being thicker than ours. I always…  More »

KLIA’s Sama Sama Rack for RM30

We Discovered a Hidden Food Gem in KLIA

Fresh Dim Sum at KLIA
1:00 min

It's made fresh daily at Eden KLIA

Worlds Biggest Nasi Lemak Event
1:00 min

I Eat Nasi Lemak 2016 is Back!

Top 5 klia2 Eats

Great food gems in klia2 Uncovered!

Top 5 KLIA Eats
1:00 min

Great Dine Spots in KLIA You Don't Know