Want an affordable Western meal that is RM18 and below? Visit Muse by Gest at PJ’s Cookhouse Seventeen Mall



Muse by Gest at Cookhouse is managed by Chef Daniel Cheong (left) with Cookhouse founder Huen Su San — by Choo Choy May


© Provided by Malay Mail
Muse by Gest at Cookhouse is managed by Chef Daniel Cheong (left) with Cookhouse founder Huen Su San — by Choo Choy May

PETALING JAYA, Nov 29 — When it comes to wallet-friendly meals, I often have to rack my brains to think of a place.

With the opening of Muse by Gest last week, this will be my go-to spot for eggs Benedict with bacon or the classic French dish of chicken confit paired with puy lentils. If I crave rice, they also make a pan fried Iberico pork patty with Japanese Nishiki rice.

Muse by Gest is not any ordinary eatery. This place hidden within Cookhouse at Seventeen Mall is actually under the watchful eyes of chef Daniel Cheong.

Formerly from Sage Restaurant and Bar, Cheong had worked in French cuisine for more than 20 years. He first trained under chef Ken Hoh

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Will supply issues impact at-home meal prices?

HONOLULU (KHON2) — Thanksgiving is just around the corner and some are already planning out their menu.

So, will supply issues mean a pricier dinner in 2021?

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Foodland is stocked up for Thanksgiving and their message to customers is to plan ahead. There are other options that are always available for a great Thanksgiving meal if a turkey is not your thing.

“A Hawaii potluck is going to have turkey, it’s gonna probably have prime rib. It’ll probably have Chinese noodles, it’ll have sushi, you’ll have crispy Gau Gee, you’ll probably have other things.”

Chef Keoni Chang, Foodland Farms Ala Moana chief food officer

Chang said Foodland has been preparing for Thanksgiving since spring 2021 and has plenty of ingredients for your meal. But what

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Hong Kong’s secret night meal

Hong Kong’s secret night meal

(Image credit: Sarah Treleaven)

When in Hong Kong, take full advantage of the bustling food scene (Credit: Sarah Treleaven)

Hong Kongers revere food so much that they’ve created a little-known fourth meal that’s only eaten after dark.

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Even as the sun sets over Victoria Harbour, Hong Kong’s streets stay full. Well past midnight, visitors can find wooden junk boats sailing across the moonlit water, streets colourfully lit by intricate neon signs, crowded night markets selling everything from knockoff sneakers to bags full of goldfish – and, of course, the warbling sounds of karaoke cutting through the fog-like humidity. But despite the seemingly limitless preoccupations of high-density Hong Kong, it’s the food that stands out as the true 24-hour cultural obsession.

In fact, Hong Kongers revere food so much that they’ve even created a little-known fourth meal – siu yeh (night-time snack) – that’s consumed late at night, typically between 9pm and 6am but any time between dinner and

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Meal program bridges cultural divisions, 1 plate at a time

PHILADELPHIA (AP) — On the menu, the flavor profiles seemed incongruous: Chinese dumplings, Italian-style roast pork and a Mexican chicken dish featuring an edible weed.

But when dinner was served, the guests seated and plates bearing foods of three different cultures shared, it all made sense.

The meal was part of “Breaking Bread; Breaking Barriers,” a yearlong program that brings people of different backgrounds together for a meal featuring their cultural favorites, bridging differences one plate at a time.

“People cooking and eating together happens every day, but it doesn’t often happen across our social boundaries,” said Anuj Gupta, general manager of Reading Terminal Market, the historic and sprawling indoor market and home to the program. “It’s an incredibly powerful tool to cut through whatever social barriers you want to erect.”

Jews and Muslims have shared Jewish apple cake and baklava as part of the program. Members of the African-American

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