travel

The best travel locations for foodies around the world.

The Universal Song of Siu Mai: A Humble Dumpling That Connects Us All
There is a quiet honesty that comes with growing older, a shedding of pretence, a clearer sense of what truly matters. For writer Kenny Mah, that clarity has reshaped how he eats. Where once he reached for the most exotic, elaborate dishes on the dim sum menu, golden lava buns, braised phoenix claws, rich sauces, he now finds himself returning, again and again, to the simplest of them all: siu mai . It is a choice that feels unremarkable at first, yet reveals something profound about how a modest dumpling can weave together memory, craftsmanship, and the shared experience of communities across the globe.
By Mark Lim about 12 hours ago in Feast
Nasi Lemak Melaka: Peranakan Soul in a Kota Damansara Kopitiam
In the bustling lanes of Kota Damansara, inside the welcoming space of Yuen Feng Kopitiam, a three‑month‑old stall is reimagining one of Malaysia’s most beloved dishes. Nasi Lemak Melaka does not chase viral gimmicks or bizarre fusions. Instead, owner Melvin Chin reaches deeper, drawing from his Peranakan heritage to craft a nasi lemak that feels both familiar and delightfully new. It is a quiet lesson: standing out does not require reinvention, just a thoughtful return to roots.
By Mark Lim about 12 hours ago in Feast
A Taste of Home: Restoran Ikan Bakar Semporna and Sabah’s Heart in Kuala Lumpur
For thousands of Sabahans living and working across the South China Sea in peninsular Malaysia, the distance is measured not just in miles or flight hours, but in the quiet longing for flavours that define home. It is the crisp, brinily crunch of latok , the fresh tang of hinava , the rich, pungent depth of bambangan , and the gentle, sticky pull of ambuyat tastes that belong to the shores, rivers, and forests of Borneo. For the past decade, Fatimah Salleh, 43, has tended to that longing from her kitchen in Kepong, where Restoran Ikan Bakar Semporna does more than serve meals: it serves connection.
By Mark Lim a day ago in Feast
A Cup of Heritage: Five Brews That Define Malaysia’s Coffee Story
Long before sleek cafés and artisanal brews became the trend, Malaysia’s coffee culture was already thriving in kopitiams across the land. It grew from the traditions of migrant communities, the resources of local soil, and the daily rhythm of ordinary people, a heritage as rich and varied as the nation itself. On International Coffee Day, we explore five distinct brews, each with its own geography, community, and story.
By Mark Lim a day ago in Feast
Warung E’Jeap: Dengkil’s Timeless Kampung Breakfast Haven
When was the last time you started your morning not with the blare of traffic, but with the soft chirping of birds and a cool breeze brushing your face? Just a short distance from the bustle of urban life, tucked down a quiet lane in Kampung Tok Aminuddin, lies Warung E’Jeap, a humble, unassuming spot that has been serving heartfelt kampung breakfasts since 1996. Here, time seems to slow down, and breakfast becomes not just a meal but a gentle pause before the day unfolds.
By Mark Lim a day ago in Feast
Golden Boy Fried Chicken: From Humble Stall to Beloved Damansara Kim Destination
Some of the best food stories begin quietly, at a single stall in a neighbourhood hawker centre, where reputation spreads not through social media stunts but through word of mouth, one delighted diner telling another. That is exactly how Golden Boy Fried Chicken began life: a modest operation tucked inside Medan Selera MBPJ in Damansara Kim, Petaling Jaya, serving fried chicken so good that demand quickly outgrew its original walls. Today, it has moved just a few steps away to an air‑conditioned first‑floor venue above Farm to Plate restaurant, but the heart of what makes it special has not changed, and neither has the quality of that golden, glorious chicken.
By Mark Lim 4 days ago in Feast
Apong Guan: A Beloved Penang Icon Arrives in Kuala Lumpur
For more than 50 years, the name Apong Guan has been synonymous with the soft, cloud-like texture and rich, sun-kissed fragrance of authentic Penang apom. From a humble truck parked along bustling Jalan Burma, founder Uan Cheng Guan served generations of Penangites not just pancakes but warm stories, familiar smiles, and a taste of home. Now, at age 79, he has passed the apron to his son Alan Uan , who has brought the family legacy south to Kuala Lumpur, opening a new food truck in Pandan Indah that carries half a century of heritage into a fresh chapter.
By Mark Lim 4 days ago in Feast
OFFNIC: Where Heritage Meets Innovation in the Heart of Petaling Street
Nestled within the weathered, welcoming walls of a 150-year-old building along Jalan Tun HS Lee, OFFNIC is more than a café; it is a celebration of heritage, creativity, and the joy of discovery. Opened in late September 2026, this vibrant new destination marries world-class coffee with beloved Asian flavours, bringing something entirely fresh to Kuala Lumpur’s historic Chinatown while honouring the stories embedded in its architecture and culture. From its signature Tau Fu Fah Latte to its whimsical claw machine and handcrafted merchandise, OFFNIC invites every visitor to slow down, savour, and smile.
By Mark Lim 4 days ago in Feast
Restoran Hup Kee: Sixty Years of Heritage, Served Third-Generation Fresh
Beneath the shade of a large tree along Jalan Sultan Azlan Shah, with nothing more than a simple banner to mark its presence, sits Restoran Hup Kee, an institution that has quietly served Kuala Lumpur for 60 years . Stepping past the bright red outdoor chairs and through the sliding glass doors feels like stepping back in time: walls lined with festive posters, an unpretentious layout, and the warm, inviting hum of a neighbourhood favourite. Today, the third generation of the founding family runs the kitchen, preserving grandparents’ recipes while tending to them with fresh care. Every dish here tells a story of Fujian influences, evolving tastes, and a determination to keep old-school cooking alive.
By Mark Lim 4 days ago in Feast
Ang Bo Ling Takes Malaysian Panettone to the World Stage
Most competitors guard their final recipes closely, treating them as trade secrets until results are announced. Ang Bo Ling, baker-owner of Twenty-Two Bakery in Bandar Sri Damansara, is doing the opposite. Fresh from winning the Traditional Category at the inaugural Asia Selection of the Panettone World Cup in Singapore last July, he has spent months refining his recipe for the grand final in Milan this November , and he is inviting the public to taste, experience, and share in the journey before he boards the plane. Through nearly 100 test batches, methodical adjustments, and a willingness to learn from the ground up, Ang is turning this into more than a competition; he is introducing Malaysia to the true potential of panettone.
By Mark Lim 4 days ago in Feast
Madam Tim Chicken Rice: A Quiet Gem in Bangsar’s Lucky Garden
In a food landscape that chases the shiny, the new, and the endlessly photographed, it takes something truly special to remind us that the most satisfying meals are often the ones that do not shout for attention. Madam Tim Chicken Rice, located in Gerai 2 of the Pusat Penjaja Taman Lucky along Lorong Ara Kiri 3, Bangsar, is exactly that kind of place. Open only a few months ago, run single-handedly by Madam Tim herself, and marked by signage that looks like so many others these days, it serves a classic Malaysian staple with such care, balance, and quiet excellence that once you find it, you will wonder how you ever managed without it.
By Mark Lim 4 days ago in Feast
Five Fresh Highlights: New Cafés and Restaurants Across KL, PJ, and Subang
The Klang Valley’s dining scene never stands still, and this month brings another wave of imaginative new openings from a vinyl‑focused listening bar where silence is part of the experience, to a seafood spinoff built around colossal crabs, and a pho kitchen where broth simmers overnight. Whether you are seeking a quiet evening, bold flavours, or a meal worth travelling for, these five spots stand out as the most exciting additions right now.
By Mark Lim 7 days ago in Feast