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The best travel locations for foodies around the world.

Malaysian White Coffee: The Caramel-Laced Dark Brew You Need to Try
No, this isn't coffee made from a lightly roasted bean like other white coffees. In fact, it would be better to call this coffee extra dark. White coffee in Malaysia is a relatively new commonplace. It started back in the 1950s, when a Hainanese man from Ipoh began roasting coffee at a high temperature and then lacing it with caramel.
By Mark Lim 2 months ago in Feast
DC. by Darren Chin: Elevating French Contemporary Cuisine in KL's TTDI
DC. by Darren Chin is a restaurant that commands attention. Housed in a stunning three-story building at 44 Persiaran Zaaba in the heart of TTDI (Taman Tun Dr Ismail), the space is a masterclass in refined elegance. Each floor offers a distinct dining experience, from the intimate bar area to the sophisticated dining rooms, all of which contribute to an atmosphere that is both luxurious and inviting. The design is contemporary yet warm, with soft lighting, elegant furnishings, and impeccable attention to detail creating a sense of occasion that makes every meal feel special. The understated décor allows the food and the company to take centre stage, ensuring that dining here is always a memorable event.
By Mark Lim 2 months ago in Feast
Heun Kee Claypot Chicken Rice: A Claypot Masterpiece Worth Traveling For
I'll start this list of the best restaurants in Kuala Lumpur with one that is so good, it was worth catching a taxi straight from the airport. Checking in not at a hotel, but heading first to Heun Kee Claypot Chicken Rice that describes more than words can say. This is some first-class comfort food.
By Mark Lim 2 months ago in Feast
Mangosteen: The Queen of Fruits You Need to Try
To say I have an all-time favorite fruit is a pretty big statement but mangosteen would have to be a top contender. I was spoiled in Sri Lanka to be able to purchase 10 fruits for $1 USD and the cost in Malaysia is only slightly higher. I love watching people eat the fruit for the first time and being utterly confused about how to open it and which part to eat.
By Mark Lim 2 months ago in Feast
Kueh Dadar: The Sweet, Green, and Coconutty Delight You Can't Resist
Pandan and coconut go together in Malaysia like peanut butter and jelly. Kueh Dadar is a dangerously sweet dessert that has to be tried at least once. The tiny sponge cake gets its green color from pandan leaves. Inside you'll find palm sugar and coconut. Typically, these are served warm, but I prefer them once they've cooled down a bit.
By Mark Lim 2 months ago in Feast
Glutinous Rice: A Fragrant, Coconut-Infused Street Food Delight
This is another favorite, simple but delicious dish. It is usually vegetarian and sold on the streets, so if you are like me and don't eat meat, only purchase these if the vendor can confirm that they're meat-free. Typically it is rice steamed in coconut milk and then wrapped in pandan leaves–the aroma is incredible and the taste is even better!
By Mark Lim 2 months ago in Feast
Indian Food in KL: A South Indian Surprise
After spending six months in India, I was fairly certain I'd be swearing off the cuisine for an extended period of time. KL had other plans for me.
By Mark Lim 2 months ago in Feast
Fish Head Curry: A Spicy, Sour, and Surprisingly Tender Malaysian Classic
Fish head curry wasn't especially high on my must-try list of dishes. I had never prepared my own fish until two years ago, and seeing their heads still gives me the creeps. Charlie from Food Tour Malaysia was a total champ and expected us to be a little averse to a fish head floating in our meal so he had it removed before the dish was brought to our table. All of the flavour, none of the eye contact.
By Mark Lim 2 months ago in Feast
Lemang: The Bamboo-Cooked Rice That's a Ramadan Treasure
This traditional Malaysian dish is an absolute must-try if you can find it. It's usually only prepared at the end of Ramadan and can't really be reproduced at home due to the cooking process. That is, unless you have access to bamboo sticks and a massive fire.
By Mark Lim 2 months ago in Feast
Hokkien Mee: The Gooey, Charcoal-Fried Noodle That Rules Malaysia
This gooey dish rules the land in Malaysia. We found it everywhere we went, but the very best rendition we tried was while at the holiday market in KL with Food Tour Malaysia. The reason is simple: it was the only time we got to have the dish prepared over charcoal instead of gas.
By Mark Lim 2 months ago in Feast
Apam Balik: The Crispy, Folded Pancake That's a Southeast Asian Sensation
Or more simply known as a Chinese pancake. Just like carrot cake, this dish isn't exactly what you'd expect. It is, however, circular and sweet, but those are just about the only qualities it shares with a western pancake. Instead, it's more like a decadent taco. Balik actually means "return" in Malay, and apam is bread, so essentially the name simply means "folded dough."
By Mark Lim 2 months ago in Feast
Char Kuey Teow: The Smoky, Wok-Fried Noodle That Rivals Nasi Lemak
Some Malaysians might argue that Char Kuey Teow rivals Nasi Lemak as the national dish of Malaysia. Concocted by the Chinese-Malays, it consists of super tasty, wide rice noodles that are wok-cooked to get them slightly caramelised and smoky. It's cooked in a flavoursome mix of garlic and shallots that's tossed in some dark soy sauce. Additions vary, but can be a combo of fish balls, prawns, cockles, scrambled egg, Chinese sausage, as well as bean sprouts and garlic chives for some fresh crunch. Lip-smacking!
By Mark Lim 2 months ago in Feast