• What to CookChinese

    Sweet Barley Soup

    by Sjaiful A. on Fri, January 20, 2012

    Don’t be fooled by some of the ingredients. This is meant to be a dessert, a tong sui of sorts. The flavour is interesting and it can be eaten either warm or cold.  More »

  • What to CookChinese

    Szechwan Grilled Prawns

    by Sjaiful A. on Fri, January 20, 2012

    These resemble garlic prawns but the grill gives it a beautiful charred flavour. The prawns maintain their juiciness and the Szechwan pepper, seasoning salt, and orange zest give them the kick they need.  More »

  • What to CookChinese

    Sweet and Sour Fish

    by Sjaiful A. on Fri, January 20, 2012

    Have a hankering for sweet and sour fish? This is a great version and much fancier when you serve a whole fried fish instead of the fillets. We used pomfret because it crisps up beautifully…  More »

  • What to CookChinese

    KL Hokkien Mee

    by Alexa P. on Thu, January 12, 2012

    This dark slippery concoction will have your guests drooling away. Don’t be too stingy with the sauces as this is what makes this dish extra special.  More »

  • What to CookChinese

    Assam Laksa

    by Aida Azizuddin on Mon, July 25, 2011

    You either hate it or can’t live without it. Fishy, pungent, tangy and satisfying. It’s taking over the world and we think it’s about time…  More »

  • What to CookChinese

    Butter Prawns with Oats

    by Honey on Tue, May 10, 2011

    Yummy, buttery prawns- crispy to the touch with succulent meat as you peel away the oily skin. We’ve been experimenting of late on what makes good butter prawns. We love the version that has toasted oats in it!  More »

  • What to CookChinese

    Roast Duck

    by Alexa P. on Fri, December 17, 2010

    Don’t be too intimidated with roasting a duck. It’s almost like roasting a whole chicken….almost!  More »

  • What to CookChinese

    Roti Ayam

    by Alexa P. on Thu, December 16, 2010

    If you can’t find the chekur ginger root substitute it for regular ginger instead. The nutmeg is optional, but it gives added fragrance.  More »

  • What to CookChinese

    Steamed Fish

    by The Charlie on Thu, December 16, 2010

    This is by far the simplest, healthiest, mess-free preparation for a fish. Grouper is commonly used but as long as it is fresh from the market and not defrosted from your freezer, it is fine.  More »

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