More weekly recipes

RESTAURANTS

  • Thai restaurant

    Baan Khanitha is the name of two Thai restaurants which have been operating for more than 17 years, serving high quality authentic Thai food in traditional atmosphere and providing the best service by well-trained staffs.

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  • Japanese restaurant

    Koi restaurant in Bangkok is the third to open worldwide - the other two branches being in New York and Los Angeles. Koi's contemporary blend of furniture with dark wooden floors makes for a balanced interior. The menu comprises Japanese food with Californian accents.

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  • Chinese restaurant

    Chine Chine is possibly one of the very few non-hotel restaurants that possess the ingredients of a hotel outlet. Many of the inhouse recipes are made from scratch. From XO sauce to Shanghai chilli oil, the chefs have mastered the techniques of great restaurants in Hong Kong.

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  • Vietnamese restaurant

    Chine Chine is possibly one of the very few non-hotel restaurants that possess the ingredients of a hotel outlet. Many of the inhouse recipes are made from scratch. From XO sauce to Shanghai chilli oil, the chefs have mastered the techniques of great restaurants in Hong Kong.

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  • Korean restaurant

    Although Kongju caters to a predominantly Thai clientele, the Korean head chef ensures that dishes are prepared authentically, which in many instances means big, hearty servings.

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  • Malaysian restaurant

    Malaysian KL style food featuring a range of dishes including Nasi Lemak, Char Kway Teoh, Laksa, Har Mee and Roti and Bakuteh. Also have Chinese and Thai food choices.

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  • Indonesian restaurant

    You may not be entirely familiar with Indonesian cuisine, which shares similarities with Malaysian food, but anyone with a passing knowledge of Thai dishes will quickly get to grips with the extensive menu. Flavours tend to be sour and/orpungent, rather than out-and-out spicy.

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  • Indian restaurant

    With imported ingredients and three Indian chefs, the Northern Indian cuisine at Tandoor is truly authentic. Vegetable samosa, the house speciality appetiser, is perfectly fried with a crispy coating and flavoursome filling. It goes superbly well with tamarind sauce.

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