• Food Articles Gastropology 101

    The Importance of Loving Nature: Better Food

    by Edwan S. on Thu, October 22, 2015

    It's no surprise that the more knowledgeable we become about food, the more we want to choose what's best for us. Hence the growing concerns on sustainable farming and animal husbandry. Ideally we want…  More »

  • Food Articles Gastropology 101

    Soy Sauce 101

    by Edwan S. on Sat, October 10, 2015

    Soy sauce or kicap as it's widely known in this country, is a pantry staple. In every household in Malaysia is a bottle or two of soy sauce lying in wait to give much needed oomph and savouriness to our…  More »

  • Food Articles Gastropology 101

    7 Great Things To Know About Free Range Chicken

    by Honey Ahmad on Thu, October 01, 2015

    Firstly there is a sweet little farm in the corner of Kuang that does free range chicken. I spent an idyllic afternoon there eating quite possibly the most delicious chicken I’ve ever had. It’s so…  More »

  • Food Articles Gastropology 101

    Curry oh Kari - India Mari!

    by Nadge Ariffin on Wed, July 20, 2011

    The ship sails around the straits Bringing spices around the country Don't be choosy with spices' traits Mixed in the pot it becomes curry... It's somewhat ironic that a dish of sub-continental…  More »

  • Food Articles Gastropology 101

    The Origins of Yee Sang

    by Nadge Ariffin on Tue, February 08, 2011

    “Do you know yee sang, the dish with raw fish?” I asked breathlessly as I went around China in my last visit. When the person I asked didn’t speak English, I switch to Chinese, which makes it worse.…  More »

  • Food Articles Gastropology 101

    Food of the Olden Days in the Malay World

    by Nadge Ariffin on Sat, September 04, 2010

    It is the 15th century. The place is the royal palace of Melaka, a strategic port and center of a great trading empire that bears the same name as the city. By all accounts it is a rich place, with goods…  More »

  • Food Articles Gastropology 101

    The Authoritative Coffee: Part 2

    by Nadge Ariffin on Tue, March 31, 2009

    Like it has been since the first cup ever brewed a thousand years ago, it starts with a sip. It has to be a sip, because unlike wine it would be hot. Even if it’s not, it still starts with a sip, because…  More »

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